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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New Recipe Text Service in the UK - Text WITCH2U to 63336

If you're in the UK, try out the excellent new recipe text service from RecipeWitch.com
Text WITCH2U to 63336 to receive amazing recipes direct to your mobile phone
(only 98p to subscribe, 25p per message, max £3.50 per month, text STOP WITCH2U to unsubscribe)
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Meatless Mission Chili Recipe

This is a nice recipe for 4 people.
INGREDIENTS:
2 tb Safflower oil
Clove garlic, minced
Green Bell Pepper, chopped
Stalk Celery, chopped
Sm Onion, chopped (1/4 cup)
Carrot, shredded
Med Zucchini, shredded
18 oz Can Tomatoes with juice
15 oz Can Kidney Beans,drained
8 oz Can Tomato sauce (1 cup)
1/4 c Water
1 1/2 ts Chili powder, or to taste
1/4 ts Hot pepper Sauce, to taste
1 ts Basil
1 ts Oregano
1/2 ts Black Pepper
DIRECTIONS:
GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese,
or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil.
Saute garlic, green pepper, celery, onion, carrot, and zucchini until
crisp/tender, about 3 minutes.
As mixture cooks, stir in remaining
ingredients. Bring to a boil over high heat, then reduce heat to medium.
Cover and cook until heated through, about 5 minutes.
Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese.
VARIATIONS: - add 1/2 cup whole raw cashews - add 1/2 lb firm tofu, cut
into 1/2" cubes ~ add 1 cup cooked corn If reheating, add addt'l liquid,
such as water, tomato juice, or veg stock
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Roman Spinach With Orzo Recipe

Yield: 2 Servings
INGREDIENTS:
10 oz Fresh spinach
1/4 c ~water
2 tb Fat-freee, low salt chicken
-stock
2 cl Garlic; crushed
2 tb Raisins
2 ts Olive oil
1/2 c Orzo
Salt and pepper to taste
DIRECTIONS:
Place a medium-size saucepan full of water on to boil for orzo. Place
spinach in a large saucepan, add water and cover. Cook on medium 5 minutes,
tossing once or twice. Remove and drain. Heat chicken stock in same pan and
add garlic and raisins. Stir for about 30 seconds. Return spinach to pan.
Add 2 teaspoons olive oil and toss about 2 minutes. Meanwhile add orzo to
boiling water and boil 9 to 10 minutes. Drain and toss with spinach. Add
salt and pepper to taste.
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Oriental Beef And Pea Pods Recipe - recipewitch.com

This is a really great recipe. Enjoy everyone!
Yield: 5 servings
INGREDIENTS:
1 ea Small head cauliflower
1 ea Med. green pepper
1 lb Steak
1 ea Clove garlic, minced
1 ea Med onion, chopped
3 tb Soy sauce
6 oz (1pkg) frozen pea pods
2 c Water
1/4 c Cornstarch
4 ts Instant beef bouilion
1/2 ts Sugar
3 c Hot cooked rice
DIRECTIONS:
Green Pepper is to be seeded and cut up into small strips.
Steak is to be Tenderloin Tip or Round steak cut into paper-thin
Break cauliflower into flowerets; cut each into 1/4-inch slices.
Combine cauliflower, green pepper, beef, and onion in 2-qt casserole.
Drizzle with soy sauce; stir lightly to coat evenly. Cover and microwave
on high (100%) 6 minutes; stir. Cover and microwave until meat is no
longer pink, 3 to 5 minutes. Add Frozen pea pods.
Cover and microwave until pea pods are thawed, 2 to 3 minutes.
Mix water, cornstarch, bouilion and sugar in 4-cup glass measure.
Stir in juices from meat. Microwave uncovered on high (100%) 2 1/2 minutes; stir.
Microwave to boiling, 2 to 3 minutes.
Stir into meat mixture.
Serve over hot rice.
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Beer & Cheese Soup Recipe

Categories: Soups, Usenet
Yield: 6 servings
1 cup of Onions, diced
11 oz Beer (use a can or
1 cup of Celery, diced
-bottle and save a
1 cup of Carrots, diced
-swallow for the cook!)
1 cup of Mushrooms, diced
6 oz Cheddar cheese,
3/4 cup of Butter
-grated
1/2 cup of Flour
2 tablespoon of Parmesan cheese,
1 teaspoon of Mustard, dry
-grated
5 cup of Chicken stock
Salt
-(or vegetable)
Pepper
1 Broccoli bunch
Saute the diced vegetables in butter. Mix flour and mustard into sauted
vegetables. Add the chicken or vegetable stock to mixture and cook for
five minutes.
Break broccoli into small florets; cut stems into bite-sizes pieces. Steam
until tender-crisp.
Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.
To serve, place some broccoli into a soup bowl and ladle the soup over it.
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Ambrosia Recipe

Categories: Desserts, Usenet
Yield: 4 servings
1 1/4 cup of Cream, heavy
-amount of soft fruit)
2 Bananas (or equivalent
Broken meringue
Whip the cream. Chop fruit coarsely, but don't crush. Break meringue into
large crumbs. Mix everything shortly before serving and pile into glasses.
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Quick Avgolemono Soup Recipe

Categories: Soups, Greek, Usenet
Yield: 4 servings
1 cup of White rice, cooked
1 Lemon, juiced
3 cup of Chicken broth
2 lg Eggs
If you don't have any leftover white rice, put about 1 1/2 cup of rice on
to cook.
Heat the chicken broth to boiling. While the chicken broth is heating,
beat together the lemon juice and eggs in a small bowl or glass measuring
cup until uniform in color.
When the chicken broth is boiling, stir in the cooked rice. Remove from
heat and stir briskly while slowly pouring the egg mixture into the pot
from about a foot in the air. The soup should end up resembling a cream
soup and there should be no large, visible threads of egg.
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Gingered Carrots Recipe

INGREDIENTS:
6 ea Medium carrots, 1" pieces 1 tb Sugar
1 ts Cornstarch
1/8 ts Ground nutmeg
1/4 ts Ground ginger
1/4 c Orange juice
1 ts Low fat margarine
DIRECTIONS:
Steam carrots just until tender; drain. While carrots are cooking, combine
sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice.
Cook over medium heat, stirring constantly, until sauce thickens. Cook 1
min, then remove from heat and stir in margarine. Place carrots in a
serving dish, pour sauce over them, tossing to coat evenly. Cover and let
stand 4 to 5 min before serving. Cal: 52 Fat 1g.
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Zippy Tomato Sauce Recipe

INGREDIENTS:
2 tb Margarine Or Butter
1/2 c Green Bell Pepper; Chopped,*
1 ea Onion; Small, Thinly Sliced
8 oz Tomato Sauce; 1 can
1 c Chili Sauce
1 ts Worcestershire Sauce
1/4 ts Chili Powder
DIRECTIONS:
Melt margarine in a small saucepan. Add green peppers and onion. Cook and
stir until the onion is tender. (Note: If using the canned peppers, just
cook the onion alone.) Stir in all the remaining ingredients and heat to
boiling, stirring occasionally. Serve hot over patties.
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Maple Glazed Carrots Recipe

INGREDIENTS:
8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tb Maple syrup
1 ea Pinch of mace or nutmeg
3 tb Butter
DIRECTIONS:
Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover and
microwave 8 to 9 minutes at high. Stir again, then add the remianing
ingredients. Microwave, uncovered 2 minutes at high. Stir then check for
doneness. If necessary, cook another 1 minute at High.
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French Herb Blend Recipe

INGREDIENTS:
1/2 cup of Tarragon
5 tablespoon of Chives (freeze-dried),
1/2 cup of Chervil
-chopped
2 tablespoon of Sage leaves
2 tablespoon of Orange rind,
1/2 cup of Thyme
-desiccated
2 tablespoon of Rosemary
2 tablespoon of Celery seed, ground
DIRECTIONS:
Dump everything together and mix until well-combined. Pack into small jars
and label (the now-empty spice jars that held the ingredients are a good
size). Store in a cool dry place. Crumble spices in hand when using.
Measure spices by volume, not by weight, because of the large variation in
moisture content.
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Pecan Pie Recipe

INGREDIENTS:
3 Eggs, beaten

1 teaspoon of Vanilla extract
1 cup of Corn syrup (dark)
1 1/2 cup of Pecans
1 cup of Sugar

1 Pastry shell, unbaked
2 tablespoon of Butter
DIRECTIONS:
Preheat oven to 375 degrees F.
Blend eggs, corn syrup, sugar, butter and
vanilla together. Add pecans.
Bake at 375 degrees F. for 10 minutes, then lower the temperature to 350
degrees F. and bake for another 45 minutes or so (until a knife inserted
halfway between the edge and the center comes out clean. Remove and let
cool.
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Butter Cookies Recipe

INGREDIENTS:
1/2 cup of Butter (unsalted)
1 lg Egg
-at room temperature
1 teaspoon of Vanilla extract
1/2 cup of Sugar, granulated
1 1/2 teaspoon of Baking powder
1 1/2 cup of Flour, white
DIRECTIONS:
Beat the butter with the sugar. Add the egg and vanilla and beat until you
get a uniform mixture. Mix the flour and baking powder and gradually blend
them into the mixture. When you're done, you should have a rather sticky
dough.
Shape the dough into balls, about 1 inch in diameter. Roll them in sugar
and place them on an ungreased cookie sheet, leaving about an inch of space
between cookies, so that they don't stick together when they expand.
Bake in preheated oven at 350 degrees F. for 20 mins.
Remove from oven, let them cool for a while, and start eating right away.
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Double Chocolate Chess Pie Recipe

INGREDIENTS:
1/2 cup of Butter
1 1/2 teaspoon of Vanilla extract
2 oz Chocolate, unsweetened 1/8 teaspoon of Salt
1 cup of Sugar
1 Pie shell, baked
3 Eggs, lightly beaten
Vanilla ice cream or
1/4 cup of Creme de cacao liqueur
-sweetened whipped cream
2 tablespoon of Flour (all-purpose)
-(optional)
DIRECTIONS:
Preheat oven to 350 degrees F. In a medium saucepan over low heat, melt
butter and chocolate. Remove from heat. Blend in sugar, eggs, liqueur,
flour, vanilla and salt. Beat until smooth. Pour into the pie shell. Bake
for 30 to 35 minutes or until set. Cool on a wire rack for at least 30
minutes. Serve with ice cream or whipped cream.
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