Confetti Rice Recipe

INGREDIENTS:
1 tb Virgin olive oil;
1 sm Onion; chopped
3/4 cup of Brown basmati rice;
-soaked 2 hours
1/4 cup of Dry white wine;
1/4 teaspoon of Dried leaf thyme; crushed
1/8 teaspoon of Pepper;
2 cup of Chicken broth Or;
Vegetable stock;
1/2 cup of Dice red bell pepper;
2 tb Grated Parmesan cheese;
DIRECTIONS:
In a medium-size non-stick saucepan, heat oil, heat oil and saute
onion until softened. Rinse and drain rice. Add to saucepan and
brown. Add wine, thyme, pepper and broth, bring to a boil. Reduce
heat, cover and simmer 15 to 20 minutes until rice. Add peas and
bell pepper. Cook, stirring occasionally, until all liquid is
absorbed, about 5 minutes. Garnish with cheese and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGE CAL: 192; CHO: 1mg; CAR: 34g; PRO: 5g; SOD: 59mg; FAT: 3g;
DIRECTIONS:
Souce: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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Old-Fashioned Chewy Double Ginger Cookies Recipe

INGREDIENTS:
1/2 cup of Shortening
1 cup of Sugar
2 lg Eggs
1 cup of Molasses
3 1/2 cup of All-purpose flour
1 tb Ground ginger
1 1/4 teaspoon of Baking soda
1 teaspoon of Ground cloves
1/2 teaspoon of Ground cinnamon
1/2 cup of Fine-chopped crystallized
-ginger
Sugar
DIRECTIONS:
In large bowl, cream together shortening and one cup sugar until
light and fluffy. Beat in eggs one at a time; beat in molasses
Stir together flour, ground ginger, baking soda, cloves and cinnamon;
stir into creamed mixture in three parts. Mix in crystallized ginger
until smooth
Remove dough from bowl and wrap in floured wax paper; refrigerate
overnight. (Dough will be quite soft.)
DIRECTIONS:
With lightly floured hands, form dough into 1" (2.5 cm) balls; gently
roll in sugar. Place about 2" (5 cm) apart on greased baking sheets
Bake at 350F (180C) for 10 - 12 minutes or just until set. Remove to
wire racks to cool.akes about 6 dozen. I'm not much of a cookie baker because it seems
so much effort for something that is gobbled down so quickly, but
these are worth the trouble (I always set some aside for myself, just
to be sure I'll get some). Guten Apetit!
DIRECTIONS:
- Nicole

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Brownie Cookie (The Chewy) Recipe

INGREDIENTS:
2/3 cup of Crisco shortening
1 1/2 cup of Firmly packed light brown
-sugar
1 tb Water
1 teaspoon of Vanilla
2 Eggs
1 1/2 cup of All-purpose flour
1/3 cup of Unsweetened baking cocoa
1/2 teaspoon of Salt
2 cup of Semi-sweet chocolate chips
-(12 oz pkg)
DIRECTIONS:
1. Heat oven to 375'F
2. Combine Crisco, light brown sugar, water and vanilla in a large
mixing bowl
3. Beat at medium speed of electric mixer until well blended. Beat
eggs into creamed mixture
4. Combine flour, cocoa, baking soda and salt. Mix into creamed
mixture at low speed until just blended
5. Stir in chocolate chips
6. Drop rounded measuring tablespoonfuls 2" apart onto ungreased
baking sheet
7. Bake one baking sheet at a time at 375'F. for 7-9 minutes, or until
cookies are set. Cookies will appear soft and moist - DO NOT OVERBAKE
8. Cool on baking sheet 2 minutes. Place sheets of foil on countertop.
Remove cookies to foil to cool completely
From: Michael Orchekowski Date: 08-16-95

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Doughnuts (A La Pommes De Terre) Recipe

INGREDIENTS:
1 cup of Potatoes,hot,mashed
2 tb Butter
2 Eggs
2/3 cup of Sugar
2 cup of Flour
2 teaspoon of Baking powder
1 1/2 teaspoon of Salt
Nutmeg,grated,generous amt
Fat for deep frying
DIRECTIONS:
1 Put hot potatoes in mixing bowl with butter; stir until butter is melted
and mixed in. Let mixture cool. Mix in eggs; sift dry ingredients together
into mixture and stir until smooth. 2. On floured surface, with
well-floured rolling pin, roll dough to 1/2 inch. Using floured doughnut
cutter, punch out doughnuts. Gather scraps together and repeat until dough
is used up. Fry a few at a time in deep fat at 360 F. Turn carefully with
slotted spoon when they rise to the surface. Continue turning and frying
until well browned. Drain on paper towels. Eat while still hot
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Spinach Salad Recipe

INGREDIENTS:
3/4 cup of Sugar
1/4 lb Bacon
1 Egg
2 Eggs, hard-boiled
1 teaspoon of Salt
-(or less)
1/2 cup of White vinegar
Water chestnuts
1 White onion, chopped
Sunflower seeds
1/8 teaspoon of Mustard, dry
Mushrooms
1/8 teaspoon of Worchestershire sauce
Bean sprouts
2 lb Spinach
DIRECTIONS:
Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling
and slightly thick. Then add the chopped onion, mustard and Worcestershire
sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the
remaining ingredients with the dressing.

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Brussels Waffles Recipe

INGREDIENTS:
1 3/4 cup of All-purpose flour
1/8 teaspoon of Salt
1 Bottle beer
1/4 cup of Oil
1 Egg, slightly beaten
1 tb Grated lemon peel
1/2 teaspoon of Lemon juice
1/2 teaspoon of Vanilla extract
DIRECTIONS:
These waffles are a crisp type and are often served for dessert
topped with sweetened whipped cream and strawberries. They became
famous at the Belgian pavilion at the 1962 New York World's Fair.ix flour and salt. Add remaining ingredients. Beat just until
smooth. Let batter sit 2 hours at room temperature or refrigerate
overnight. This makes the waffles more tender. Bake in a waffle iron
following manufacturer's directions. Spread the batter thin and bake
until crisp and browned. Serve for dessert or breakfast. Yield
depends on size of waffle iron. For example, one that makes 7-inch
rounds will yield 4 large rounds that separate into 16 sections. -

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Mirchi Fry (Chili Fried Meat) Recipe

INGREDIENTS:
ADLER FNGP13B
1 lb Steak chuck
1 Onion sliced
1 Garlic clove crushed
1 Ginger root;fresh 1-inch
Pi
2 Chilis slit lengthwise
(up
1 Pepper;green sliced
(option
Salt to taste
Lemon juice (1/2-1 lemon)
Oil for frying
DIRECTIONS:
*I don't like green pepper because it gives me heartburns, so I don't cook
with it. Cut the beef into very thin slices. Heat some oil in a frying pan
and fry the onion and garlic for about five minutes, add the ginger and
chilis, and fry well before adding the beef. Fry the beef well till brown
on all sides. Add salt and the sliced green pepper. Fry for one minute
then add the lemon juice and cook, covered till tender. This is a dry dish
and should have little or no gravy. It you feel it is too dry, sprinkle a
little water into the pan. From Indian Cooking for Pleasure by Premila Lal.
Formatted for by Karen Adler
Recipe By :
DIRECTIONS:
From:
Date:
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
DIRECTIONS:
-

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Raisin Scones Recipe

INGREDIENTS:
1/2 teaspoon of Saffron Threads
3/4 cup of Buttermilk (180ml)
2 cup of Whole wheat flour (260g)
6 tb Butter, in pieces (75g)
4 teaspoon of Baking powder
1/2 teaspoon of Salt
1 tb Lemon juice
2 tb Sugar
1/2 teaspoon of Ground cumin
1/2 cup of Raisins (120g)
g Zest of one large orange
DIRECTIONS:
Cumin and saffron combine here with raisins to make a heavenly
version of this popular breakfast bread
Steep saffron in lemon juice for 20 minutes. Sift together dry
ingredients. Cut butter into flour coarsely. Add raisins and zest,
mix well. Add saffron to milk, mix well, then add to flour to form
dough
Before lifting dough from work bowl, flour a surface large enough to
make about a 9-inch circle. Preheat oven to 450F (232C). With a
floured knife blade, cut the dough into 8 wedges. Transfer the dough
onto a greased cookie sheet and bake for 15 to 20 minutes until
browned and cooked through. Serve warm
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice",
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987
Posted by Stephen Ceideberg; March 30 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
DIRECTIONS:
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Begun Pora Recipe

INGREDIENTS:
1 md Eggplant
2 tb Vegetable oil
1/4 teaspoon of Kalonji seeds
2 each Green chiles
1 cup of Onion, finely chopped
1 tb Garlic, minced
1 tb Ginger, grated
1 teaspoon of Green chile, seeded & minced
1/4 teaspoon of Turmeric
1/2 teaspoon of Salt
1/2 teaspoon of Sugar
1/2 cup of Tomatoes, chopped
1 tb Cilantro, chopped
Green onions, for garnish
DIRECTIONS:
Smoke or roast the eggplant. Mash & set aside
Heat oil in a skillet & when hot add the kalonji seeds along with the
whole chiles. Fry for a few seconds & then add the onion & cook
until it is richly browned. Add garlic & ginger & stir a few times.
Mix in the remaining chile, turmeric, salt, sugar & tomatoes. Simmer,
covered, until the toamtoes disintegrate & you're left with a thick
sauce. Discard whole chiles if desired
Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally
to prevent it sticking. Remove from heat & let it sit 15 minutes.
Garnish with green onions & serve
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region" -

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Italian Pork Sandwiches Recipe

INGREDIENTS:
2 lb Ground pork
1 cn (15-oz) tomato sauce
1 1/2 cup of Chopped onion
1 cn (8-oz) pizza sauce
3 Cloves garlic, minced
2 tb Vinegar
1 tb Worcestershire sauce
1/2 teaspoon of Salt
1/2 teaspoon of Fennel seed
Few dashes bottled hot
-pepper sauce
Individual hard rolls, split
3 cup of Shredded mozzarella cheese
-(12 oz.)
DIRECTIONS:
In large skillet quickly brown half the pork at a time; drain well.
Transfer meat to crockery cooker. Stir in tomato sauce, onion, pizza sauce,
garlic, vinegar, Worcestershire sauce, salt, fennel, and hot pepper sauce.
Cover and cook on low-heat setting for 8 to 10 hours. Fill hard rolls with
meat mixture; sprinkle shredded mozzarella atop. Makes 15 to 20 sandwiches
all above recipes from Better Homes and Gardens Crockery Cooker Cook Book
DIRECTIONS:
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
on Jul 11, 1997
DIRECTIONS:
-

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Carrot Cheesecake Recipe

INGREDIENTS:
-CRUST-
1 cup of Graham cracker crumbs
3 tb Sugar
1/2 teaspoon of Ground cinnamon
3 tb Butter
DIRECTIONS:
FILLING
3 pk (8-oz) cream cheese;
-softened, divided
1/2 cup of Sugar
1/2 cup of Flour; divided
4 Eggs
1/4 cup of Orange juice
1 cup of Finely shredded carrots
1/4 cup of Raisins
1/2 teaspoon of Ground nutmeg
1/4 teaspoon of Ground ginger
DIRECTIONS:
TOPPING
1 tb Orange juice
1 cup of Sifted powdered sugar
DIRECTIONS:
From: Janet Morrissey
DIRECTIONS:
Date: 16 Apr 1995 21:39:45 -0600
DIRECTIONS:
Heat oven to 325F. Mix crumbs, sugar, cinnamon, and butter and press onto
bottom of a 9-inch springfrom pan. Bake for 10 minutes. Increase oven
temperature to 450F. Beat 2 1/2 packages cream cheese, sugar, and 1/4 cup
flour at medium speed until well blended. Add eggs, 1 at a time, mixing
well after each addition. Blend in juice. Add combined remaining flour,
carrots, raisins, and spices and mix well. Pour over crust. Bake for 10
minutes and then reduce oven temperature to 250F and continue baking for 55
minutes. Turn off oven and let cheesecake cool for one hour inside cooling
oven. Loosen cake from rim of pan. Let cool completely and then
refrigerate. Beat remaining 1/2 package cream chees and juice until well
blended. Gradually add powdered sugar, mixing until well blended. Spread
over top of cheesecake. Garnish with additional raisins and orange zest or
shreedded carrot, if desired
REC.FOOD.RECIPES ARCHIVES
DIRECTIONS:
/DESSERTS
DIRECTIONS:
From rec.food.cooking archives. Downloaded from Glen's Recipe Archive,
http://www.erols.com/hosey
-

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Grilled Shrimp Kabobs With Jalapeno Butter Recipe

INGREDIENTS:
16 lg Shrimp; peeled and deveined
1 lg Mango; peeled, and cut into
-twelve 1" chunks
1 Red pepper; cut into 12
-slices
1 Lime; cut into 8 pieces,
-quartered then halved
1 sm Red onion; cut into 8 pieces
1 tb Olive oil
Salt; to taste
Freshly-ground black pepper;
-to taste
DIRECTIONS:
JALAPENO BUTTER
4 oz Unsalted butter; softened
1/2 teaspoon of Ground cumin
1 tb Chopped cilantro
1/2 teaspoon of Finely-chopped jalapeno
DIRECTIONS:
Preheat grill or broiler
In a bowl toss the shrimp with salt and pepper. Thread the shrimp and
vegetables onto the skewers. Each skewer has 4 shrimp, 2 limes, 2 onions, 3
peppers, and 3 mango pieces. Brush the vegetables thoroughly with olive
oil, sprinkle with salt and pepper. Place on the grill and cook for 4
minutes on one side.eanwhile prepare the jalapeno butter. In a bowl combine all ingredients.
Then using a pastry brush, generously apply the butter to all sides of the
kabobs, and then flip over and cook another 4 minutes
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
DIRECTIONS:
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
or- MAD-SQUAD@prodigy.net
DIRECTIONS:
11-12-1997
DIRECTIONS:
Recipe by: Emeril Lagasse
DIRECTIONS:
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Custard Rhubarb Pie Recipe

INGREDIENTS:
2 Eggs; slightly beaten
2 teaspoon of Milk
2 cup of Sugar
1/2 cup of Flour
1 teaspoon of Vanilla
4 cup of Rhubarb
DIRECTIONS:
Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400
degrees 10 minutes.Then bake @ 300 degrees 50 to 60 minutes.Cool.Top with
whipped cream
Recipe by: 20
DIRECTIONS:
Posted to recipelu-digest by Nadia Canty on Mar 1, 1998
DIRECTIONS:
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Baked Halibut Limone Recipe

INGREDIENTS:
3 lb Halibut, cut into 6 serving
-pieces, 3/4 inch thick
Salt and pepper to taste
1 teaspoon of Paprika
2 Cloves Garlic, minced
1/4 cup of Minced fresh parsley
1/2 cup of Seasoned bread crumbs
2 Lemons, sliced, plus 2 more
-thinly sliced for garnish
1 tb Butter
DIRECTIONS:
Preheat oven to 375 degrees. Sprinkle both sides of fish with salt and
pepper and paprika. Place fish in a buttered shallow baking dish and
sprinkle with garlic, parsley and breadcrumbs. Place lemon slices on
fish and add water almost to top of fish
Bake uncovered 20-30 minutes until fish is firm and crumbs are golden
brown. Remove lemon slices, dot with butter and place under broiler
until browned. Garnish with thin lemon slices. Serves 6
SOURCE: *Quick Italian Cuisine International, Knapp Press cup of 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93 -

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Chinese Popcorn Mix Recipe

INGREDIENTS:
-Sue Woodward
8 cup of Unsalted popped corn
2 cup of Chow mein noodles
1 cup of Peanuts
3 tb Butter
1/2 teaspoon of Sesame oil
1 tb Soy sauce
1 tb Lemon juice
1 teaspoon of Ground ginger
DIRECTIONS:
Preheat oven to 250 . In a lg. shallow roasting pan, combine
popcorn, chow mein noodles, and peanuts. Melt butter. Add sesame
oil, soy sauce, lemon juice, and ginger. Pour over popcorn mixture;
toss to coat evenly. Bake for 1 hr., stirring every 20 mins. Spread
on paper towels to cool. Store in airtight container
Source: Theatre Popcorn Popper leaflet
DIRECTIONS:
From: Suewoodward -

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Marinaded Wild Mushrooms Recipe

INGREDIENTS:
1 1/2 lb Mushrooms, fresh
3/4 cup of Oil, any type
1/2 cup of Vinegar, wine
1 1/2 teaspoon of Salt
1 teaspoon of Sugar
1/2 teaspoon of Sweet basil, dried
1/4 teaspoon of Thyme
6 Pepper corns
1 Garlic clove, halved
1 Bay leaf
DIRECTIONS:
Combine ingredients, cover and heat to boiling. Simmer for 10
minutes. Add mushrooms and simmer, uncovered, 3 minutes. Transfer to
a bowl, including liquid and chill overnight, stirring occasionally.
Drain and serve as a salad or appetizer. Many wild mushrooms are
poisonous, either mildly or fatally. Use only those you know or buy
some. Willow mushrooms, called oyster mushrooms in Louisiana, occur
in late fall/winter on sides of dead willows and are ideal for this
dish. Recipe date: 12/12/87 -

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Czech Cabbage Soup Recipe

INGREDIENTS:
2 lb Beef soup bones
1 cup of Onion; chopped
3 Carrots; pared & chopped
1 Bay leaf
2 lb Beef short ribs
1 teaspoon of Thyme (dried leaf)
1/2 teaspoon of Paprika
8 cup of Water
8 cup of Cabbage; chpd (1 head)
2 lb Tomatoes; (2 cans)
2 teaspoon of Salt
3/4 cup of Tabasco sauce
1/4 cup of Parsley; chopped
3 tb Lemon juice
3 tb Sugar
1 lb Sauerkraut (1 can)
DIRECTIONS:
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450*
oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables
into large kettle. Using a small amount of water, scrape browned meat bits
from roasting pan into kettle. Add water, cabbage, tomatoes, salt and
Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from
bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer.

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Pesto Toscano (Tuscan Pesto) Recipe

INGREDIENTS:
18 oz Fresh kale
2 each Garlic cloves, minced
1 teaspoon of Salt
3/4 cup of Olive oil
DIRECTIONS:
Wash the kale well in cold water & pat it dry. Cut away the ribs &
stem of the kale, leaving only the leafy greens. Combine all the
ingredients in a food processor & process to form a thick paste. Will
keep in the refrigerator for 5 or 6 days. VARIATION: For a mellower &
less robust flavour, blanch the kale in boiling water for 3 to 5
minutes.

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Carob Balls Recipe

INGREDIENTS:
1/2 cup of Carob powder
1/4 cup of Wheat germ
1/2 cup of Honey
1/4 cup of Dry milk powder
1/2 cup of Peanut butter
1 cup of Honey graham cracker crumbs
1/2 cup of Sesame seeds
DIRECTIONS:
Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ
and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker
crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high
in potassium.

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Ranch Burgers Recipe

INGREDIENTS:
1 1/4 lb Ground beef
3/4 cup of Ranch salad dressing
3/4 cup of Dry bread crumbs
1/4 cup of Onion; minced
1 teaspoon of Salt
1/2 teaspoon of Black pepper
Sesame seed buns
Lettuce, tomatoes, onion
- slices (opt)
Ranch salad dressing
DIRECTIONS:
In large bowl, combine ground beef, 3/4 cup salad dressing, bread crumbs,
onion, salt & pepper. Shape into 6 patties. Grill over medium hot coals for
4-5 minutes for medium doneness. Place on sesame seed buns with your choice
of additions. Serve with generous amount of additional salad dressing.

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Raisin Catsup Cookies Recipe

INGREDIENTS:
1 cup of Sugar
1/2 cup of Shortening
3 1/2 cup of Flour
1/2 teaspoon of Salt
2 tb Catsup
1/2 teaspoon of Baking soda
1 cup of Chopped raisins
1 Egg
DIRECTIONS:
Cream shortening and sugar. Add catsup and unbeaten egg. Beat thoroughly.
Add raisins. Sift flour, measure, and sift with baking soda and salt. Add
to first mixture. Mix thoroughly. Turn onto lightly floured board. Knead
thoroughly. Form into roll 2 inches in diameter. Chill overnight. Cut in
thin slices. Place on well-oiled baking sheet. Bake in hot oven (410 F)
about 10 minutes.

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Italian Rotini Salad Recipe

INGREDIENTS:
2 cup of Miracle Whip� light
1 cup of Milk
1 tb Italian seasoning
1 teaspoon of Garlic powder
1 teaspoon of Pepper
1 teaspoon of Salt
1 lb Rotini noodles; cooked,
-rinsed, drained
1 Green pepper; diced
1 Red bell pepper; diced
1 Red onion; diced
2 Ribs celery; diced
1/2 cup of Black olives; sliced
1/4 cup of Green olive; sliced
2 oz Pepperoni (I use the turkey
-pepperoni), sliced
DIRECTIONS:
In medium bowl, make dressing by combining salad dressing, milk and
seasonings. Stir well with a wire whip. Combine everything in a large bowl,
pour dressing over and fold gently.

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Chapatis Recipe

INGREDIENTS:
2 cup of Whole Wheat Flour
1 teaspoon of Salt
2/3 cup of Water
DIRECTIONS:
Put the flour and salt into a bowl. Add the water and mix to a stiff
dough; knead well until the dough feels firm and elastic. Then place
in a greased plastic bag or in grease proof paper and leave in a warm
place for 30 minutes. Turn onto a floured board, shape the dough
into a long roll, and divide into 12 equal slices. Roll out paper
thin. Heat the heavy frying pan and when very hot, cook the chapatis
for not more than one minute on either side. Cool in a tea towel.
DIRECTIONS:
To cook them, you can use an ungreased heavy frying pan, griddle,
bakestone or solid plate
Left-over chapatis make an attractive crispbread when dried off in a
cool oven.

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Blueberry Catsup Recipe

INGREDIENTS:
5 cup of Fresh Blueberries
3 cup of Sugar
1 tb Fresh Lemon Juice
1 tb Ground Cinnamon
2 teaspoon of Ground Cloves
1 teaspoon of Fresh Ground Black Pepper
1/2 teaspoon of Salt Or To Taste
3/4 cup of Blueberry Vinegar
DIRECTIONS:
Place all ingredients in heavy saucepan over medium heat. Bring to a
boil. Lower heat and simmer, stirring frequently, until berries are
pureed and catsup is thick. Immediately pour into hot sterilized
jars. Vacuum seal. Makes 4 1/2-pint jars.

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Biscotti Di Greve Recipe

INGREDIENTS:
2 cup of Unbleached all-purpose flour
1 cup of Sugar
1 teaspoon of Baking soda
1/4 teaspoon of Salt
2 lg Whole eggs
1 lg Egg yolk
1 teaspoon of Vanilla
1 tb Freshly grated orange zest
1 1/2 cup of Natural whole almonds,
-toasted lightly and
Chopped coarse
An egg wash made by beating
-together 1
1 lg Egg and 1 teaspoon water
DIRECTIONS:
In the bowl of an electric mixer fitted with the paddle attachment
blend the flour, the sugar, the baking soda, and the salt until the
mixture is combined well. In a small bowl whisk together the whole
eggs, the yolk, the vanilla, and the zest, add the mixture to the
flour mixture, beating until a dough is formed, and stir in the
almonds
Turn the dough out onto a lightly floured surface, knead it several
times, and halve it. Working on a large buttered and floured baking
sheet, with floured hands form each piece of dough into a flattish
log 12 inches long and 2 inches wide, arrange the logs at least 3
inches apart on the sheet, and brush them with the egg wash. Bake the
logs in the middle of a preheated 300 degree oven for 50 minutes and
let them cool on the baking sheet on a rack for 10 minutes. On a
cutting board cut the logs crosswise on the diagonal into 1/2-inch-
thick slices, arrange the biscotti, cut sides down, on the baking
sheet, and bake them in the 300 degree oven for 15 minutes on each
side. Transfer the biscotti to racks to cool and store them in
airtight containers. Makes about 48 biscotti. -

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Rhubarb And Banana Fool Recipe

INGREDIENTS:
1 lb Rhubarb
2 Egg whites
1/4 cup of Brown sugar, soft
1 tablespoon of Sugar, castor
1 1/4 teaspoon of Ginger, preserved
8 oz Quark (soft cheese)
2 lg Bananas, thinly sliced
DIRECTIONS:
Cook and puree the rhubarb, and allow to cool. Add the sugar, ginger and
most of the banana (leave some for decorating). Mix well
Gradually beat the mixture into the quark. Fold in the egg whites
Transfer into individual dishes and chill. Top with the rest of the banana
and serve. Enjoy.

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Balsamic Baked Beets With Hazelnuts Recipe

INGREDIENTS:
1/4 cup of Hazelnuts
6 md Beets, trimmed
3 tb Balsamic vinegar
1 1/2 tb Olive oil
1/8 teaspoon of Salt
Finely ground pepper
1 tb Minced fresh parsley
DIRECTIONS:
Place the hazel nuts in a preheated 350 degree F oven and toast for 10
minutes, until skins start to crack. Remove from oven and cool
slightly. Place in a kitchen towel and rub to remove skins. Chop the
nut coarsely. Wrap the beets in a large piece of aluminum foil and
place on a baking sheet. Bake in a preheated oven at 425 degrees F
for 45-50 minutes, until just tender. When cool enough to handle,
peel and slice thinly. In a small jar, shake together the vinegar and
olive oil., pouring over the beets. Season with salt and pepper. THe
beets can be eaten warm or marinate in the refrigerator several
hours. Just before serving, stir in nuts and parsley.

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Poires Flambees Recipe

INGREDIENTS:
3 Fresh pears; peeled, halved
-and cored
1 tb Sugar
1/2 cup of Flour
2 lg Eggs; beaten
1/4 lb Butter
3/4 cup of Butterscotch topping
3 oz Napoleon Brandy; heated
1 pt Ice cream
2 tb Shredded coconut
DIRECTIONS:
Sprinkle pear halves with sugar, dip in flour, then beaten eggs & again in
flour. Melt butter in a large saute or presentation pan & in it lightly
brown the pears. Pears should be cooked through, but still firm. Place on
warmed serving plates. Blend butterscotch with butter remaining in the pan
until creamy. Add warmed brandy & ignite. Place 1 scoop of ice cream in
each dessert dish. Top with pear half & ladle over 1/3 cup butterscotch
sauce. Garnish with a sprinkling of coconut.

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Caesar Salad Recipe

INGREDIENTS:
1 Head romaine lettuce
2 Cloves garlic; peeled
1/4 teaspoon of Salt; freshly ground black
-pepper and sugar
1 teaspoon of Worcestershire sauce and
-Dijon-style mustard
2 tb Fresh lemon juice and
-fat-free reduced-sodium
-chicken broth
1 tb Plus 1 teaspoon olive oil
2 cup of Baked bread cubes or
-croutons
1/4 cup of Parmesan cheese; grated
DIRECTIONS:
Wash, dry, and core romaine. Tear or shred crosswise into 1/2" wide strips
or bite-size pieces. Wrap in paper towels. Chill for at least 1 hour
In a large wooden salad bowl sprinkle garlic cloves with salt. Using back
of salad spoon, squash garlic and salt and mix into paste. Add pepper,
sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon
juice and chicken broth. Slowly whisk in olive oil until well blended and
smooth
Just before serving, add lettuce, bread cubes, and Parmesan cheese to salad
bowl. Toss to thoroughly combine. Serve immediately.

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Pea Soup Recipe

INGREDIENTS:
1 lb Dried yellow peas
1 tb Butter
1 lg Onion, chopped
1 tb Salt
1 lb Salt pork
12 cup of Water
1 teaspoon of Dried savory
Pepper to taste
DIRECTIONS:
Place peas in a colander; rinse under running water. Put peas in a
large stockpot; cover with cold water and allow to soak overnight.
(If using split peas, there's no need to presoak.) Drain
In a large pot, melt the butter and saute onion until softened, about
2 minutes. Add peas, salt, salt pork, water and savory. Bring to
boil; cover and simmer for about 1 1/2 hours or unntil salt pork is
tender. Remove pork; chop and turn to soup
Continue simmering soup until peas are tender, about
30 minutes longer
Remove 2 cups peas from soup and process in food processor; stir back
into the soup
Adjust seasoning and serve.

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Minestrone Salad Recipe

INGREDIENTS:
1 cup of Macaroni
1/3 cup of Olive oil
1/3 cup of White wine vinegar
1/4 cup of Fresh parsley, chopped
1/4 cup of Water
1 1/2 teaspoon of Dried basil
1/2 teaspoon of Salt
1/2 teaspoon of Pepper
1/2 teaspoon of Granulated sugar
14 oz Canned red kidney beans,
- drained and rinsed
2 Carrots, thinly sliced
2 sm Zucchini, thinly sliced
1 cup of Celery, sliced
1 cup of Sweet red pepper, diced
1/2 cup of Parmesan, freshly grated
- or Jarlsberg, shredded
DIRECTIONS:
This may be used with chicken for a colourful salad, then pack it in
individual containers for the next day's lunch and serve with halved cherry
tomatoes and Italian bread
In saucepan of boiling salted water, cook macaroni for 8-10 minutes or
until tender but firm; drain well.
In large bowl, whisk together oil, vinegar, parsley, water, basil, salt,
pepper and sugar; stir in warm macaroni to coat well. Add beans, carrots,
zucchini, celery, red pepper and cheese; toss to combine.

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Grilled Shrimp Recipe

INGREDIENTS:
20 lg Shrimp (1 to 1.25 pounds)
-pealed and deveined but
-leave tails on
20 Very thin slices of
-proscuitto ( 1/4 pounds)
Mustard
Brown sugar
5 Skewers (up to 6)
DIRECTIONS:
Wrap shrimp with proscuitto. Put 3 or 4 shrimp on each skewer. Lay skewers
in flat pan (cookie sheet works if it has sides). Spread mustard generously
on shrimp. Pat brown sugar on top. Turn and repeat. Let sit in refrigerator
for 30 minutes. Grill until done and proscuitto in starting to crisp
Sorry no amounts on mustard and sugar - let your taste guide you
I served it with good french bread, dill potato salad, a Thai cucumber
salad, avocado and tomato salad. We had homemade ice cream with assorted
toppings for the finale.

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Guacamole Recipe

INGREDIENTS:
3 Ripe avocados; diced
1 Tomato; chopped
1/4 Onion; chopped
1/2 cup of Canned green chiles; chopped
1/2 cup of Sour cream
1/4 cup of Cottage cheese
1 1/2 teaspoon of Salt
1/4 teaspoon of Garlic powder
DIRECTIONS:
Place all ingredients in a deep bowl and mash to desired consistency. This
recipe provides enough guacamole to serve with the Nachos as well as the
Chimichangas Supreme.

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Grilled Seafood Kebabs Recipe

INGREDIENTS:
1 lb Large Shrimp (deveined)
1 lb Freah Sea Scallops
1 lb Large Mushrooms
17 oz Bottled Bar-B-Q Sauce
1/4 cup of Honey
4 tb Stone Ground Dijion Mustard
8 Wooden Skewers
2 lb Fresh Fruit (as garnish)
DIRECTIONS:
Combine the bar-b-q sauce, honey and mustard in a bowl and mix well. Place
alternating groups of shrinp, sea scallops and mushrooms on the skewers.
Place completed kabobs in a baking pan. Spoon the marinade over the kabobs
and allow to set for 12 hours (or over- night) in the refrigerator. Grill
over direct heat for 7 to 8 minutes or until the shrimp have turned pink,
turing frequently to prevent buring. Baste with marinade and use a covered
grill to insure snokey flavor. Garnish with fresh fruit.

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Mustard Wings Recipe

INGREDIENTS:
12 Chicken drumettes
Freshly ground pepper to
Taste
1 tb Honey
Cayenne pepper to taste
1 Clove garlic finely
Minced
2 teaspoon of Dijon mustard
Whole wheat bread crumbs
Very finely ground
DIRECTIONS:
1. Preheat oven to 400 degrees F. Lightly oil a baking sheet. Remove as
much skin as possible from drummettes. Sprinkle chicken with pepper
2. Combine honey, cayenne, garlic, and mustard. Brush mixture onto chicken,
coating all sides lightly and evenly, then dip in bread crumbs
3. Place on prepared baking sheet and bake until light brown (about 30
minutes). Serve hot.akes 12 drummettes.

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Leeks With Olives & Parsley Recipe

INGREDIENTS:
225 g Leeks; washed
- and finely sliced
4 tb Olive oil
5 tb Vegetable stock
10 Black olives
stoned and sliced
1 md Bunch of parsley
finely chopped
Salt and pepper
DIRECTIONS:
Strong flavours here - leeks saut�ed with olives and parsley - that
are reminiscent of French regional cookery. Lovely with a rice dish,
or with the cr�pes alla parmigiana parizzi
Saut� the sliced leeks gently in the olive oil, stirring, until they
begin to soften, about 6-8 minutes. Stir in the stock and bring to
the boil. Simmer gently, uncovered, for 5 minutes. Add the olives and
the chopped parsley, and cook, stirring occasionally, for a further
3-4 minutes. Season to taste with salt and pepper and it is ready to
serve.

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Pickled Garlic Recipe

INGREDIENTS:
2 lb Large garlic heads
1/3 lb Fresh ginger; peeled and
Thinly sliced
1 cup of Coarse salt
7 Dried red chilies
2 cup of White wine vinegar
1 cup of Dry white wine
2 1/2 tb Mustard seed
DIRECTIONS:
Combine garlic in large saucepan with enough water to cover. Place
over medium high heat and bring to a boil. Let boil for 2 minutes.
Drain thoroughly. When cool enough to handle, peel each clove
without crushing. Transfer to a non-metallic bowl. Add ginger and
salt with enough water to cover. Refrigerate mixture for 2 days
Drain garlic mixture and rinse thoroughly in cold water. Drain again.
Pack ginger and garlic evenly into 7 clean hot half-pint jars to 1/2
inch from the top. Add 1 chili to each jar. Combine vinegar, wine and
mustard seed in medium saucepan and bring to rapid boil over high
heat. Ladle enough hot brine to cover garlic mixture
Run a plastic knife or spatula between mixture and jar to release any
air bubbles. Clean rim and threads of jar with damp cloth. Seal with
new, scalded, very hot lid. Repeat with remaining jars. Transfer jars
to gently simmering water bath (180-190 degrees) and process for 10
minutes. Let cool on rack. Check for seal. Store in cool dry place.

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Pineapple Pudding Recipe

INGREDIENTS:
4 oz Butter (not margarine)
3/4 cup of Sugar
4 Eggs
1 cn Crushed pineapple
4 Pieces of bread, cubed,
-crusts included
DIRECTIONS:
Cream room-temp butter and sugar togetherthis can be done right in
the casserole dish it will be baked in. Beat in eggs, one at at a
time. Stir in the crushed pineapple (make sure you drain it very
well). Fold in the cubed breadI use white but I guess you can use
whatever. Bake at 350 degrees F for about 45 minutesthe edges will
turn golden brown and it will get all bubbly. Serve warm, as a
sidedish with your meal.
You can cut down on the amount of butter if you wantI usually only
use 3/4 of a stick.

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Marguery Sauce Recipe

INGREDIENTS:
2 ea Eggs yolks
1/2 ea Juice of lemon
1 tb Water
20 ea Shrimp,cooked,chopped
1/2 cup of Mushrooms,sliced
1 cup of Butter,melted
1 teaspoon of Flour
1 x Paprika
1/2 lb Crabmeat,cooked
1/4 cup of Oyster liquor
DIRECTIONS:
1. Over hot (not boiling) water in double boiler, beat egg yolks with
whisk until fluffy.
2. Very slowly pour melted butter into yolks, whisking until thick.
3. Add lemon juice, flour, water, paprika, shrimp, crabmeat,
mushrooms and oyster liquor; heat. Season to taste.

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Cheeseburger Rice Recipe

Ingredients:
1 lb Hamburger
1/2 cup of Onion, chopped
1 1/2 cup of Water
1/2 cup of Catsup
2 tb Mustard
1/8 teaspoon of Pepper
1 1/2 cup of Minute rice, uncooked
1 cup of Shredded cheddar cheese
Directions:
Brown meat and onion in large skillet; drain fat. Stir in water,
catsup mustard, and pepper. Bring to a boil. Stir in rice; cover.
Remove from heat. Let stand five minutes. Fluff with fork. Sprinkle
with cheese; cover. Let stand 3 minutes or until cheese is melted.

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Pot Pie Recipe

Ingredients:
1 8" Pie crust baked
1 8" Crust unbaked (top)
1/4 cup of Unbleached all-purpose flour
1 tb Nutritional yeast flakes
1 teaspoon of Salt
3/4 teaspoon of Garlic powder
3 cup of Firm tofu, cubed
2 tb Vegetable oil
1 cup of Onion, chopped
1 cup of Celery, sliced
1 cup of Carrots, chopped
1 cup of Assorted vegetables
2 cup of Chickenless gravy, see
recipe
Directions:
Set the pie shell aside. Combine the flour, yeast, salt, garlic
powder & tofu in a paper bag, and shake. Saute the tofu mixture in
the oil until lightly browned. Add the onion, celery & carrots &
continue to saute until onions are soft, about 5 minutes. Add the
other vegetables & cook until the vegetables are tender but crisp,
about 5 minutes.
Preheat the oven to 375F. Pour the gravy over the mixture in the
skillet & stir. Pour into the pie shell. Roll out top dough & place
on pie. Bake for 30 minutes or until crust is lightly browned.

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Mission Chicken Recipe

Ingredients:

2 1/2 lb Broiler-fryer chicken --
Quartered
1/4 c Butter
1/4 ts Ground cinnamon
1/4 ts Ground cloves
1 ts Salt
1 ts Seasoned salt
6 oz Can frozen orange juice --
Thawed
1/2 c Water
2 dr Hot pepper sauce
1 c Seedless grapes -- halved
1/2 c Slivered almonds -- toasted

Directions:

In large skillet or slow-cookin gpot with browning unit, brown chicken in
butter. Combine cinnamon, cloves,, salt, seasoned salt, orange juice
concentrate, water, and hot pepper sauce. Pour this mixture over chicken
in slow-cooking pot. Cover and cook on low for 4 to 5 hours or until
chicken is tender. Stir in grapes. Place chicken in serving dish;
sprinkle with almonds. If preferred, pass sauce in separate bowl or
thicken with flour dissolved in small amount of water.

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Gingersnaps Recipe

Ingredients:

1 1/2 c Oil
2 Eggs
4 c Flour
3 ts Ginger
1 ts Salt
2 c Sugar
1/2 c Molasses
4 ts Baking soda
2 ts Cinnamon

Directions:

Cream oil and sugar. Beat in egg and molasss. Combine flour, baking
soda, ginger, cinnamon and salt. Gradually add to creamed mixture.
Roll teaspoonfuls of dough into balls. Dip one side into sugar; place
with sugar side up on a baking sheet (ungreased) bake at 350 for 15
to 20 minutes or until lightly brown and crinkly.

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Meat Loaf With Bacon And Mushrooms Recipe

INGREDIENTS:
2 lb Ground beef
12 oz Bacon-cooked & crumbled;
-(save about 5 slices raw
-for top)
1 cn (4 oz) mushrooms-drained
1 sm Onion-finely minced
3/4 c Corn flake crumbs
1 Egg
1/4 c Evaporated milk
1 1/2 c Swiss cheese; (reserve 1/2
-cup)
DIRECTIONS:
Combine all except for 1/2 cup cheese and raw bacon. Mix thoroughly. Place
in loaf pan or casserole dish. Lay raw bacon across top and bake at 350
degree F for 1 hour or until cooked through. During last 10 minutes of bake
time, drain any excess oil from bacon and sprinkle with remaining Swiss
cheese. This is like a bacon mushroom and Swiss burger without the bun.
----------

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Mediterranean Pizza Recipe

INGREDIENTS:
1 tb Olive oil
1 c Sliced onions
1/2 ts Salt
1/2 ts Basil
1/2 ts Oregano
1/4 ts Crushed red pepper
1 ts Minced garlic
1/3 c Prepared marinara sauce
1 Ready-made pizza crust;
-12-inch such as
; boboli
6 oz Fresh mozzarella cheese;
-thinly sliced
1/3 c Kalamata olives; pitted and
-chopped
1 tb Chopped fresh flat-leaf
-parsley
DIRECTIONS:
Heat oven to 450�F. Heat oil in skillet over medium heat. Add onions, salt,
basil oregano and red pepper. Cook, stirring frequently, until onions are
tender, 5 minutes. Stir in garlic; cook 1 minute. Spread marinara sauce
over pizza crust; layer with mozzarella cheese, the onion mixture and
olives. Bake 10 minutes. Sprinkle with parsley.
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Roasted Vegetable Lasagne Recipe

INGREDIENTS:
12 Lasagna noodles
Vegetable oil cooking spray
8 oz Mushrooms, halved
2 Zucchini, sliced & halved
2 Red bell peppers, cut into
-1-inch pieces
1 sm Red onion, cut into 1"
-pieces
2 tb Balsamic vinegar
1 ts Olive oil
2 Cloves garlic, minced
1/2 ts Dried rosemary, crushed
26 oz Spaghetti sauce, fat-free
15 oz Part-skim ricotta cheese
10 oz Frozen chopped spinach,
-thawed, squeezed dry
1 lg Egg white
1/4 ts Red pepper flakes
1 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese
DIRECTIONS:
Prepare lasagne according to package directions. While lasagne is cooking,
heat oven to 425� F. Coat a shallow metal roasting pan with cooking spray.
Add mushrooms, squash, bell peppers and onion. In a small dish, combine
vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake
vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or
until vegetables are browned and tender.
Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange
4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Cover
lasagne with 1 cup sauce. In a medium bowl, combine ricotta cheese,
spinach, egg white and hot red pepper flakes. Drop half the cheese mixture
by spoonfuls over sauce; arrange half of the roasted vegetables between
spoonfuls of cheese mixture. Arrange another 4 pieces of lasagne over
cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat
layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and
remaining sauce.
Reduce oven temperature to 375� F. Cover lasagne with foil; bake 45
minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue
baking, uncovered, 5 minutes or until cheese is melted. Let stand 10
minutes before serving.
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Recipe thought of the day

The interior defense dines under the sabotage.

Curried Cranberry Chicken Salad Recipe

INGREDIENTS:
3/4 c Mayonnaise
2 ts Lime juice
3/4 ts Curry powder
2 c Cooked cubed chicken
1 md Apple; cut into 1/2-inch
-chunks
3/4 c Dried cranberries
1/2 c Thinly sliced celery
1/4 c Chopped pecan
2 tb Thinly sliced green onion
DIRECTIONS:
Combine mayonnaise, lime juice and curry powder in a large mixing bowl.
Stir in remaining ingredients. Cover and chill. Best prepared and served
within 8 hours. To make a day ahead, stir dried cranberries, pecans and
green onion into the salad mixture up to 8 hours before serving. Makes 5
cups. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday
Recipes by Pillsbury. Lynn's notes: Made this 12-9-97; assembled it earlier
in the day. Put a bed of lettuce on the plates and the salad on top. Great
salad-- didn't have to add anything else to it.
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Pakora (Vegetable Fritters) Recipe

INGREDIENTS:
1 c Chickpea flour (besan)
1/2 c Unbleached all-purpose flour
1/2 ts Baking soda
3/4 ts Cream of tartar
1/4 ts Sea salt
1 ts Cumin powder
1 ts Coriander powder
1 ts Tumeric
1/2 ts Asafetida (optional)
1/4 ts Cayenne pepper
1 1/4 c Cold water
2 tb Lemon juice
Oil, for frying
1 c Sliced potatoes (1/4" thick)
1 c Cauliflower florets
1 c Chopped bell pepper
DIRECTIONS:
Blend flours, baking soda, cream of tartar, salt and spices.
Gradually whisk in water and lemon juice to make a smooth batter the
consistency of heavy cream. Set aside.
Heat about 3" oil in a large skillet or deep fryer.
Dip vegetables in batter to coat. Immerse in hot oil, turning to cook
evenly, until golden brown, about 5 minutes. Remove with a slotted spoon
and drain on absorbent paper.
Cover and place in a warm oven while cooking remaining pakoras.
----------
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Challa Recipe

INGREDIENTS:
2 1/4 cup of Water

1/4 cup of Oil
1 tablespoon of Yeast (active),

2 Eggs, beaten
10 cup of Flour (or less)
1 tablespoon of Sugar

1 Egg yolk
1 tablespoon of Salt (optional)

1 tablespoon of Water
DIRECTIONS:
Dissolve the yeast and sugar in lukewarm water (105 degrees F.). (Lukewarm
water feels neither hot nor cold when a drop is placed on your wrist.) Let
sit for 10 minutes to proof the yeast. If there are no bubbles in the
water after this time, the yeast is inactive and you should start over with
new yeast.
Add the salt (optional), oil, eggs and most of the flour to the 2 1/4 cups
of water. Mix. Place dough on floured board and knead for 5-10 minutes.
Place dough in a clean bowl, brush some oil on the top (optional) and cover
the bowl with a towel. Let rise in a warm place until doubled, about 1 1/2
hours.
Punch the dough down and let rise until doubled again (maybe another hour).
Punch dough down and place onto floured board. Form into two loaves. You
can make normal loaves, or you can cut the dough and braid (with three or
six pieces per loaf), or you can make braided or un-braided rolls, or you
can roll the dough out until it's about 1/4 inch thick and then spread.
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fried onions over it. Place loaves into oiled pans.
Cover pans and let rise for about 30 minutes. (Skip this step if you've
rolled the dough out and covered with onions.)
Mix the egg yolk with about 1 tablespoon of water. Brush loaves with this
mixture. (Again, skip this if you've rolled the dough out.) Bake at 400
degrees F. for 20 minutes, then lower heat to 350 degrees F. and bake for
40 additional minutes. If you are making rolls, you probably need to bake
for a total of 20-25 minutes.
You can add poppy or sesame seeds to the dough, or you can sprinkle the
seeds on top. This bread is traditionally made with white flour, but is
still good if made with all or part whole wheat flour. I think its good
taste comes from the oil and eggs in the dough.
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Grilled Wild Mushroom Sausage Recipe

INGREDIENTS:
6 oz Chicken Breast; Boned And
-Skinned
3 oz Button Mushrooms
3 oz Cremini Mushrooms
3 oz Portabella Mushrooms
3 oz Shitake Mushrooms
2 oz Heavy Cream; Cold
1/2 oz Fine Herbs (Parsley;
-Tarragon, Chives, Chervil)
1 oz Shallots; Chopped
1 Egg
Salt; To Taste
Pepper; To Taste
Butter
DIRECTIONS:
For the chicken mousse: Puree chicken in a food processor until smooth. Add
salt and pepper and the egg. Pulse just to combine and scrape the sides.
While food processor is running, add cream gradually through the feed tube.
Chill and reserve. Wash and slice the mushrooms. In a hot saute pan, cook
the mushrooms with butter. When mushrooms are brown, add shallots and
herbs. Remove from the pan and chill. Fold together mushrooms and chicken.
Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of
the mushroom mixture. Roll the plastic into a log. Tie the ends with a
string and tie into links. Poach in simmering water for 10 minutes. Shock
the links in ice water. This can be done up to 3 days ahead. To serve,
remove the sausage from the plastic and grill, roast, or smoke, until it is
hot throughout. Slice the sausage and serve it with a tossed salad.
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Grits And Red Eye Gravy Recipe

INGREDIENTS:
6 Servings Grits
1/2 c Strong brewed Coffee
Country Ham Drippings
DIRECTIONS:
Prepare 6 servings of grits as package directs. In iron skillet, cook
country ham slices until browned. Remove from Iron skillet. Drain fat,
reserving 2 teaspoons. Add 1/2 cup brewed coffee or water to reserved fat.
Cook over medium heat 2 to 3 minutes, stirring in ham drippings from bottom
of killet. Spoon over hot cooked grits and serve.
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Bacon And Leek Quiche Recipe

INGREDIENTS:
1 bn Fresh spinach; well rinsed
-and trimmed
Salt and freshly ground
-pepper
1 ts Canola oil
2 lb Leeks; quartered, washed,
-and finely chopped
2 oz Canadian bacon; trimmed of
-fat and finely minced
1 Egg; lightly beaten
1/2 c Skim milk
1 ts Dijon mustard
2 oz Low-fat goat cheese
1/3 c Parmesan shards
2 ts Unsalted butter
DIRECTIONS:
1. Preheat the oven to 375 degrees F. Lightly spray or wipe a 9-inch pie
plate with vegetable oil. Place the spinach leaves in a vegetable steamer
over low heat and steam until just wilted, about 1 minute. Line the pie
plate with the spinach leaves. Season with salt and freshly ground pepper
to taste.
2. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5
minutes.
3. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and
add the leek. Pour the mixture carefully over the spinach, top with the
Parmesan, and dot with the butter. Bake for 45 minutes, or until set.
Serve warm. Serves 8.
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Low-Fat Chili Recipe

INGREDIENTS:
1/2 lb Ground lean buffalo
Or sirloin
1 c Chopped onions
1/2 c Chopped green peppers;
-optional
8 oz Low-salt tomato sauce
14 1/2 oz Low sodium beef broth
=(canned or dry substitute)
6 oz Low-salt tomato paste
2 ts Chili powder
1/2 ts Cumin
Brown sugar to taste
-optional
2 cn Dark red kidney beans
Undrained/15 oz each
DIRECTIONS:
Cook beef, onion and green peppers
over medium heat until beef is well done and onion and peppers are soft.
Strain all and run under hot water until beef loses oily feel when touched.
Add remaining ingredients and bring to a boil. Reduce heat and simmer.
Adjust seasonings to taste.JM. *Approximate composition per serving: 105
calories. 3g fat. 0mg cholesterol. 51mg sodium. Recipe approved by a
Cardiovascular Dietician. Governor Jim Edgar, Illinois
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Beef & Bay Stew Recipe

INGREDIENTS
750 g Beef, cubed
2 c Beef stock
1/2 bn Leeks
1 sm Turnip
1 sm Carrot
6 sm Scrubbed potatoes
1 Celery stick
1 Bay leaf
1/2 ts Thyme
1/2 Sugar lump
1 pn Salt
1 pn Pepper
2 tb Plain flour
DIRECTIONS
Roll cubed beef, with fat removed, in flour seasoned wtih salt and
pepper. Place in casserole with stock and after bringing to the boil,
simmer for 3/4 of an hour. Add the well washed white part of the
leeks thickly sliced. Peel and dice turnip and carrot and add to the
dish with sliced celery and well scrubbed potatoes. Add bay leaf,
thyme and sugar. Stew gently for approximately an hour and serve with
thick crusty bread. Serves 2 but his may be ahlved and one portion
frozen.
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Jalapeno Marinade Recipe

INGREDIENTS
1/2 c Red Jalapeno jelly
1/4 c Chopped fresh thyme leaves
Or 4 teaspoon of dried thyme leaves
1/3 c Olive or vegetable oil
DIRECTIONS
Place jelly and thyme in microwavable 2-cup measure. Microwave
uncovered on High 45 to 60 seconds, stirring every 15 seconds, until
jelly is melted; or heat jelly and thyme in 1-quart saucepan over
medium heat, stirring constantly, until jelly is melted. Gradually
stir in oil, stirring until smooth.
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Curried Peanut Chicken Recipe

INGREDIENTS
2 sm Chickens (frying),

1 lg Onion, sliced
-cut into serving-

1 lg Green pepper, cut
-size pieces
-into strips
1/4 cup of Oil
1 lg Tomato, skinned and
2 teaspoon of Salt, to taste
-sliced
3 teaspoon of Curry powder,
1/4 cup of Peanut butter, crunchy
-(or more, to taste)
1/4 cup of Water
DIRECTIONS
Brown the chicken pieces in the oil. Stir the salt and curry powder into
the drippings and cook, stirring, for one minute.
Add onion, pepper and tomato. Cover and simmer five minutes. Add chicken
pieces, cover and simmer 30 minutes or until tender. Remove chicken pieces
to a dish, or over rice. Blend peanut butter with water and stir into
gravy. Heat to boiling while stirring constantly. Serve.
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Scrapple Recipe

INGREDIENTS
3 cup of Chicken broth
1/4 teaspoon of Thyme, ground fine
1 1/3 cup of Cornmeal (yellow)
1/4 teaspoon of Cayenne
1 tablespoon of Flour
2 lb Chicken parts
1 1/2 teaspoon of Salt
1 Onion, chopped
1/4 teaspoon of Sage, ground fine
6 Peppercorns (cracked)
DIRECTIONS
Bring the chicken broth to a boil; add chopped onion and peppercorns. Add
chicken and cook until the meat falls off the bones (about 1 hour).
Strain the cooked chicken out of the broth and save the broth. Remove the
bones and inedible parts from the cooked chicken, then chop or grind the
cooked meat into fine pieces. Be careful if you use a food processor, so
that you don't puree the meat.
Simmer the chicken broth in a large pan. Mix cornmeal, flour, salt, thyme,
sage and cayenne with about 1 cup of cold water. Stir well. Now slowly
stir this mixture into the simmering broth.
Add the cooked, ground chicken to the simmering pot. Simmer and stir for
about 5 minutes. Pour hot mixture into well-greased loaf pans. Chill
until firm. To serve: remove from pan, cut into slices, roll in flour or
cornmeal, and fry in a greased frying pan.
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African Vegetable Stew Recipe

INGREDIENTS
1 Onion (very large)
Several fresh tomatoes -chopped
-(or large can)
1 Swiss chard bunch

1 Garlic clove
1 cn Garbanzo beans
-(or more to taste)
-(known also as chick
Salt and pepper,
-peas, ceci, etc.)
-to taste
1/2 cup of Raisins
Tabasco sauce,
1/2 cup of Rice, raw
-to taste
2 Yams
DIRECTIONS
Fry onion, garlic and white stems of chard until barely limp. Add chopped
greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice
them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and
pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the
well and pat it down until it's wet. Cover and cook until rice is done,
about 25 minutes. Add Tabasco sauce to taste.
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Apple Squares Recipe

INGREDIENTS
2 cup of White flour, unbleached 1 cup of Sour cream (or yogurt)
2 cup of Brown sugar, firmly packed 1 teaspoon of Vanilla extract
1/2 cup of Butter (or margarine) 1 Egg
1 cup of Chopped nuts (optional) 2 cup of Apples, peeled and
2 teaspoon of Cinnamon (or less)
-finely chopped
1 teaspoon of Soda
-(about 2 apples)
1/2 teaspoon of Salt
DIRECTIONS
Preheat oven to 350 degrees F. In a large bowl, combine the flour, brown
sugar and margarine. Blend at low speed, until the mixture forms fine
crumbs. If you want to include them, stir in the nuts now. Place about 2
3/4 cups of the crumb mixture into an ungreased pan, about 13 x 9 inches.
Press down firmly.
Add the remaining ingredients (except for the apples) to the remaining
crumb mixture. Blend well. Stir the chopped apples into the batter. Spoon
the batter evenly over the crumb base in the pan. Bake at 350 degrees F.
for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. Cool
before cutting. Better yet, let it wait 24 hours before cutting. Store
loosely covered.
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Kalbi Kui Recipe

INGREDIENTS
2 lb Short ribs
3 tablespoon of Olive oil
1 tablespoon of Bouillon powder
3 tablespoon of Sesame oil
1/4 cup of Water
2 Scallions, diced
DIRECTIONS
Marinate the ribs in the rest of the ingredients for several hours (or
overnight) in a covered dish in the refrigerator. Turn at least once
half-way through the marinating time. (I put it in the refrigerator the
night before, then turn the ribs in the morning and put them back in the
refrigerator until dinnertime.) Broil 5 minutes each side.
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Fish-Chowder Recipe

DIRECTIONS
1/2 lb Haddock

1 1/4 Onion, chopped
3/4 cup of Water

16 oz Corn, creamed
3 sl Bacon

1 cup of Milk
1 md Potato
INGREDIENTS
Peel potato, cut into chunks, put in saucepan with the water and cook,
covered, over medium heat for 10 minutes.
Cut fish in chunks, mix in with the potatoes, and continue to cook for 10
more minutes (covered). While these are cooking, fry the bacon until it is crisp. Drain on paper
towels. Fry the onion in the bacon grease.
Add the creamed corn to the fish and potatoes.
Add the milk to the onions. Crumble the drained crisp bacon and add to the
milk mixture.
Bring the milk mixture to serving temperature, add the fish mixture and
serve.
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Sweet Potato Pie Recipe

INGREDIENTS
* 3 large eggs
* 1 x quantity sweet pastry
* 100g golden caster sugar
* 1kg large sweet potatoes
* 50g unsalted butter, melted
* 4 level tbsp plain flour
* 1/4tsp ground nutmeg
* 2tsp vanilla extract
* Ground cinnamon
FOR THE CLEMENTINE CREAM
* 250ml (9fl oz) double cream (or natural yoghurt for a slightly 'skinnier' version)
* Zest and juice of 3 clementines
* 2tbsp golden caster sugar
* 4 clementines, peeled and sliced into rounds, to serve (Optional)
DIRECTIONS
* Preheat your oven to 200C. Make your pastry, and while it's in the fridge for 30 mins prick your sweet potatoes with a fork, lay them on a baking tray and pop them into the oven - they'll need about 50 mins to an hour, until they're soft and cooked through. When they're ready, take them out of the oven and turn the temperature down to 180C. After the pastry has had 30 minutes in the fridge, continue through the method until baked blind.
* While the pastry case is in the oven, peel the skins off the roasted sweet potatoes and discard. Put the flesh into a large bowl and mash it up. Melt your butter in a saucepan on a low heat and add it to the sweet potato with the sugar, flour, nutmeg, a large pinch of cinnamon and the vanilla extract. Whisk 2 eggs in a separate bowl, pour them into the mixture, then mash everything together until completely combined.
* Spoon your sweet potato mixture into the cooled pastry case, and use a fork or spoon to spread it out evenly. Dust a clean surface and a rolling pin with flour and roll out your leftover pastry (plus any bits that you trimmed off the sides). Cut it into long strips, a bit longer than the width of your tart. Drape these strips over the top, crisscrossing them as you go so you get a nice lattice design on the top. Tidy up the sides, then beat your remaining egg and brush it over the pastry. Put the pie into the oven and bake for 45 to 50 mins, until it's gorgeous and golden.
* Make your clementine cream just before serving by whipping the cream, clementine zest and juice and sugar together until you've got soft peaks. Take your pie out of the oven and let it cool for about 25 mins before serving with the clementine cream.
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Green Bean Salad (French) Recipe

INGREDIENTS
1 medium shallot, minced
3 tsp good-quality prepared mustard
1 lb green beans, trimmed
2 tablespoons of white wine vinegar
3 tablespoons of olive oil
1 tablespoon of capers
salt and freshly ground black pepper
DIRECTIONS
Blanch the green beans in salted boiling water for 2 mins. Drain & immediately run under cold water to stop the cooking and retain the green color. Drain thoroughly.
Meanwhile, whisk the mustard and vinegar in a small bowl. Whisking constantly, slowly add 3 tbs olive oil. Add a pinch of salt and several generous turns of black pepper, and then the shallot and capers. Stir to combine.
Transfer to a large bowl & toss with the mustard-vinegar dressing. Taste & adjust seasonings as necessary. Serve immediately.
Serves 4 people.
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Irish Stew Recipe

INGREDIENTS
* 1-1½ kg neck or shoulder of lamb
* Bouquet of parsley, thyme and bayleaf (tied together with twine)
* 3 large onions, finely chopped
* Salt and freshly ground black pepper
* 3-4 carrots, chopped into bite-sized pieces
* 1 small turnip, chopped into bite-sized pieces
* Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
* 75-100g cabbage, shredded
* Finely chopped parsley and dash of Worcester Sauce
DIRECTIONS
Remove the meat from the bone, trim off all the fat and cut into cubes. Keep the bones, place the meat in a pot, cover with cold salted water. Bring to the boil, drain and rinse the lamb.
In a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip and cover with water. Simmer gently for one hour. Skim off the foam as it rises. (this is very important for the final flavour and appearance of the stew.) Add the potatoes and continue cooking for 25 mins. For the last 5 mins add in the cabbage. When the meat and vegetables are cooked remove the bones and bouquet for herbs. Stir in the chopped parsley and a dash of Worcester sauce. Serve in large bowls with soda bread.
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Mexican Salad Recipe

INGREDIENTS
* 2 carrots, peeled and finely sliced
* A small bunch of radishes (about 10), trimmed and finely sliced
* A large bunch of fresh coriander, leaves and stalks finely chopped
* 2 large jalapeño chillies (or other green chilli), to taste, finely sliced
* ½ a small red cabbage
* ½ a small white cabbage
* 1 red onion, peeled and finely sliced
* Extra virgin olive oil
* Juice of 2-3 limes
* Sea salt
DIRECTIONS
1. The best way to make this is to use a food processor with a slicer attachment or a mandolin. If you don't have either of those, use a speed peeler, or simply grate everything finely.
2. Shred your white and red cabbage into 2 separate piles. Put just the white cabbage into a large bowl with the radishes, carrots & most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it's just right for you.
3. When you're happy, fold in the red cabbage right before serving and eat.
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Chicken and Ham Casserole Recipe

INGREDIENTS
* 15 g all-purpose flour
* 30 g butter
* 235 ml milk
* 70 g cooked, cubed chicken breast meat
* 70 g cooked and cubed ham
* 30 g chopped celery
* 80 g cooked wide egg noodles
* 2 g paprika
* 2 g salt
* 0.5 g ground black pepper
* 85 g shredded Cheddar cheese
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
3. Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
4. Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.
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Indonesian Pork Tenderloin Recipe

INGREDIENTS
* 45 ml lime juice
* 45 ml reduced-sodium soy sauce
* 45 ml stir-fry sauce
* 1 g ground ginger
* 3 g crushed red pepper flakes
* 9 g garlic cloves, minced
* 454 g pork tenderloin
DIRECTIONS
1. In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.
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Chinese Pepper Round Steak Recipe

INGREDIENTS
* 905 g beef round steak, cut into thin strips
* 30 ml vegetable oil
* 1 (10.75 ounce) can condensed tomato soup
* 294 g beef consomme
* 476 g green bell peppers, cut into 1 inch pieces
* 60 ml soy sauce
* 15 g cornstarch
* 4 g white sugar
* 0.4 g ground ginger, or to taste
* 1 g garlic salt
* 0.5 g ground black pepper
* 235 g hot cooked rice
DIRECTIONS
1. Heat the oil in a skillet over medium-high heat, and quickly cook and stir the sliced beef for about 10 minutes, until the meat has begun to brown and is no longer pink inside. Remove beef from skillet and set aside.
2. Whisk together the tomato soup, beef consomme, green peppers, soy sauce, cornstarch, sugar, ginger, garlic salt, and pepper in a saucepan over medium heat. Bring the sauce to a simmer, stir until thickened, and simmer for about 10 minutes, stirring occasionally, until the green peppers have begun to cook. Stir in the beef, and simmer for 20 more minutes until the peppers are cooked and the flavors have blended . Serve over hot cooked rice.
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Breakfast Casserole Recipe

INGREDIENTS (Nutrition)
* 225 g bulk pork sausage
* 210 g Pepperidge Farm® White Sandwich Bread cut in cubes
* 170 g shredded Cheddar cheese
* 255 g Pace® Picante Sauce OR Pace® Thick & Chunky Salsa
* 4 eggs
* 180 ml milk
DIRECTIONS
1. Cook the sausage in a 10-inch skillet over medium heat, stirring frequently to break up meat. Pour off any fat.
2. Arrange sausage in a 2-quart shallow baking dish. Top with bread cubes and cheese. Mix picante sauce, eggs and milk and pour over all. Cover and refrigerate for 2 hours or overnight.
3. Bake uncovered at 350 degrees F for 45 minutes or until a knife inserted near the center comes out clean.
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Breakfast Tortilla Recipe

INGREDIENTS (Nutrition)
* 30 g refried beans
* 30 ml salsa
* 3 eggs, beaten
* 15 ml mayonnaise
* 4 (6 inch) flour tortillas
* 80 g shredded lettuce
DIRECTIONS
1. Stir the beans and salsa together in a small bowl until smooth. Heat a nonstick skillet over medium heat. Pour beaten eggs into pan and allow bottom to set, approximately 1 minute. Spread bean mixture onto one half of eggs and flip other half over to make a half-circle. Continue to cook until eggs are set.
2. Spread an equal amount of mayonnaise onto each tortilla. Cut eggs into 4 equal pieces and place one piece on each tortilla. Cover each with shredded lettuce. Roll up tortillas and serve.
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Spicy Strawberry Salad Recipe

INGREDIENTS
* 180 ml vegetable oil
* 100 g white sugar
* 8 g poppy seeds
* 4 g garlic powder
* 3 g mustard powder
* 80 ml balsamic vinegar
* 105 g fresh sliced mushrooms
* 440 g mixed salad greens
* 180 g chopped pecans
* 665 g sliced fresh strawberries
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DIRECTIONS
1. Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
2. In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans.
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