Pickled Plums Recipe

INGREDIENTS:
10 Minutes, pour over plums and
-let stand several hours.
-Bring to boiling
DIRECTIONS:
Pickled Plums
DIRECTIONS:
Use 5 pounds plums; wipe with damp cloth and prick several times with
large needle. Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag
contining 1 ounce whole cloves, 1 ounce allspice berries, 1 ounce
mace and 2 ounces stick cinnamon; pour over plums and let stand
overnight. Drain again, cook syrup point, remove spice bag, pack in
clean hot jars and seal at once. Approximate yield: 5 pint jars
This recipe was printed before it was recommended to water bath
everything, but between the fruit and the vinegar, I wouldn't think
it would be over 10 minutes
Damson Plum Conserve
DIRECTIONS:
Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked
20 minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar. When
thick, add 1/4 cup chopped walnut meats. Approx. yield: 6 (6 oz.)
glasses
Plum Butter
DIRECTIONS:
Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate
yield: 1 1/2 quarts butter
Plum Surprise
DIRECTIONS:
2 large oranges
1/4 cup honey 12 plums 1/2 cup
shredded coconut 1 cup heavy cream, whipped
DIRECTIONS:
Peel oranges and cut each in 6 slices. Cut plums in quarters,
removing pits; roll in honey, then in coconut. Arrange a slice of
orange on each of 6 desert plates; place 4 plum quarters on top and
top with cream. Cover with orange slice, top with cream and garnish
dish with 4 plum quarters. Yield: 6 portions
Brandied Plum Sauce
DIRECTIONS:
Stew washed plums or prunes in water to cover about 10 minutes, or
until soft, adding sugar to taste when half done; to 1-1/2 cups
sauce, add 2 tbsp. brandy and serve on ice cream or other desserts
Frozen Plum Pudding
DIRECTIONS:
1/4 cup currants
3 tbsp. shredded figs 1/4 cup
seeded raisins 1/2 cup maraschino cordial 1/4 cup finely
shredded citron
3 tbsp. blanched chopped almonds 12 maraschino cherries, chopped 1
quart chocolate ice cream 3 tbsp. shredded dates
DIRECTIONS:
Wash currants, add raisins, and steam or simmer in small amount of
water 5 minutes, or until plump; drain and cool. Marinate all other
fruits in maraschino cordial 6 hours; combine fruits and nuts, and
mix into ice cream. Turn into freezing trays of automatic
refrigerator and freeze 2 to 4 hours, or until firm. Approximate
yield: 3 pints
Sorry about this one. I had it all typed in and realized that there
aren't any plums in it. Red Plum Ice Cream
DIRECTIONS:
8 red plums
1 tsp. gelatin 3/4 cup sugar 2
tbsp. cold water 1 1/2 cups water 2 tbsp. lemon juice 2 tbsp. corn
syrup 1 cup heavy cream, whipped
DIRECTIONS:
Cook plums with sugar and water about 15 minutes, or until soft;
remove stones and force pulp through sieve. Add corn syrup and
gelatin, softened in cold water, and stir over heat until dissolved;
cool. Add lemon juice and fold in cream; turn into freezing tray of
automatic refrigerator with temperature control set at coldest point.
Freeze 2 to 4 hours, or until frozen to the desired consistency,
stirring once during freezing. Approximate yield: 6 portions.

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Peach Spread Recipe

INGREDIENTS:
2 lb Peaches, about 8 medium
1 teaspoon of Ascorbic acid color keeper
2 cup of Water
7 Allspice berries
DIRECTIONS:
Spread may be sweetened after cooking with aspartame or liquid
artificial sweetener, if desired. Authors liked the taste best
without additional sweetener
Peel and pit peaches. Place peelings and pits in a saucepan. Cut up
fruit into mixing bowl; stir in ascorbic acid color keeper; set aside
Add water and allspice berries to peelings in saucepan. Bring to boil,
reduce heat and cook about 25 min or until liquid is reduced to about
1/2 cup. Discard peel and pits
Stir in peaches. Bring to a boil; reduce heat and cook over medium
heat 35 min, stirring and mashing occasionally. Remove from heat,
mash well or puree, if desired
Ladle into hot clean jars, leaving 1/2 inch headspace. Wipe jar rims.
Seal. Process 10 min in a boiling water bath. Store in a cool dark
dry place. Makes about 1 2/3 cups.ay be stored in the refrigerator up to one month or in the freezer
up to 3 months without the boiling water process
Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories
DIRECTIONS:
Source: Choice Cooking, Canadian Diabetes Assoc. c. 1986 Shared but
not tested by Elizabeth Rodier Aug 93

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My Melton Mowbray Pie Recipe

INGREDIENTS:
1 lb Pork shoulder, cubed
1 lb Veal shoulder, cubed
1 lb Ham (uncooked),cubed
1 teaspoon of Thyme
1/2 teaspoon of Salt
4 Eggs, hard cooked, halved
2 cup of Canned bouillon
2 sm Onions, chopped fine
2 tb Worcestershire sauce
1/2 teaspoon of Sage
1/4 teaspoon of Pepper
3 pk Gelatin, unflavoured -PASTRY
Any standard pastry recipe
Cream
DIRECTIONS:
Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings.
Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half
of meat mixture into shell. Place 4 eggs in a line down center and
top with remaining meat mixture. Top with a crust, and decorate with
pastry as desired. Make 2 holes to allow steam to vent and for later
additions. Brush pastry with cream and bake at 375 F about 20
minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til
meat is tender. Mix gelatin as pkg directs with bouillon. Pour into
holes in top of lid until you can see the liquid. Top up until it no
longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2" slices as an appetizer.
Recipe continuation is missing Submitted By COOK4U@VIVANET.COM
On THU, 7 DEC 1995
114809 GMT

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Boston Cream Pie Recipe

INGREDIENTS:
CAKE LAYERS
1/4 cup of Butter,softened
1 cup of Sugar
3 Large eggs
2/3 cup of Milk
1 teaspoon of Vanilla
1 3/4 cup of All-purpose flour
2 teaspoon of Baking powder
DIRECTIONS:
CUSTARD
2/3 cup of Sugar
1/3 cup of Cornstarch
1/4 teaspoon of Salt
2 1/2 cup of Milk
4 Large eggs yolks,lightly bea
DIRECTIONS:
-GLAZE-
3 oz Milk chocolate
Or semisweet chocolate
1 tb Butter
1/3 cup of Confectioners' sugar
1/4 cup of Milk
DIRECTIONS:
PREPARE CAKE LAYERS: Heat oven to 350 degrees.Grease and flour two 9"
round cake pans.In large bowl with electric mixer at medium speed, beat 1/4
cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder
about 4 minutes until thoroughly blended and smooth.
Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted
in center of each layer comes out clean.Remove layers to wire racks to cool
completely.
PREPARE EGG CUSTARD: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and
salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until
smooth.Bring to boil over medium heat,stirring constantly;cook 1 minute
until mixture boils rapidly and thickens.Remove from heat; very slowly pour
lightly beaten egg yolks into hot mixture,stirring rapidly and constantly
to blend and keep smooth.Return mixture to low heat;cook 1 minute longer.Do
not allow to boil.Remove from heat;stir in 1 tbsp. vanilla.Cool
completely,stirring frequently.
PREPARE CHOCOLATE GLAZE: In small heavy saucepan over very low heat, melt
chocolate and 1 tbsp. butter,stirring frequently until blended and
smooth.Remove from heat;stir in confectioners sugar and 1/4 cup milk until
blended and smooth.Keep warm,covered. To assemble: Using sharp serrated
knife,carefully cut cooled layers in half horizontally.Place one layer,cut
side up,on serving platter; spread with 1/3 cooled custard.Repeat with
remaining cake layers and custard,ending with cake layer,cut side
down.Spoon warm glaze over top of cake,letting mixture drip down
sides.Makes 12 to 16 servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/ gemini

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Chicken And Vegetable Dijon Recipe

INGREDIENTS:
4 Chicken Breast, bone/skinles
1 1/2 cup of Broccoli flowerets
1 1/2 cup of Mushrooms, sliced
1 sm Green pepper, sliced
1 sm Red pepper, sliced
1 md Onion, sliced
1 cn Broccoli soup
1 cn Cream of chicken soup
1/2 cup of Milk
2 tb Dijon mustard
2 tb Margarine
DIRECTIONS:
In skillet in 1 tbsp margarine, cook chicken 10 minutes, or until browned.
Remove from pan. In 1 tbsp margarine cook veggies until tender. Stir often.
Stir in soups, milk, and mustard. Bring to boil. Return chicken. Simmer
until ready to eat. Serve over pasta
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Low-Fat Lentil Chili Recipe

INGREDIENTS:
PHILLY.INQUIRER
8 oz PORK; lean, boneless or
- GROUND TURKEY
1 cup of - WATER
2 teaspoon of CHILI POWDER
16 oz TOMATOES; CUT UP
1 teaspoon of SUGAR
3 CELERY; STALKS, SLICED
1/4 teaspoon of GARLIC POWDER
1 md ONION; CHOPPED
1/4 teaspoon of CUMIN; GROUND
1 cup of LENTILS
3/4 cup of SPICY TOMATO JUICE
DIRECTIONS:
TRIM ANY FAT FROM MEAT.CUT MEAT IN 1/2" CUBES.HEAT A NON STICK SAUCEPAN
OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT.BROWN MEAT QUICKLY A
STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI
POWDER,SUGAR,GARLIC,AND CUMIN.BRING MIXTURE TO A BOIL;REDUCE HEAT.COVER AN
SI ER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER.MAKES FOUR SERVINGS
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Caribou Goulash Recipe

INGREDIENTS:
2 lb Boneless stewing meat
Marinade:
1 1/4 cup of Red wine
2 tb Olive oil
1 Onion; chopped
1 md Carrot; sliced thin
6 Black peppercorns
1 Bay leaf
Flour for coating
2 lg Sweet red bell peppers;
-cubed
1 md Onion; chopped
2 cl Garlic; minced
1 Rib of celery; sliced
3 tb Olive oil
14 oz Canned tomatoes
2 tb Tomato paste
2 tb Paprika
1 teaspoon of Caraway seeds (opt'l)
Salt
Fresh ground black pepper
1 lb Potatoes
1 1/4 cup of Plain yoghurt or sour cream
DIRECTIONS:
In a shallow dish, combine all the marinade ingredients and add the cubed
caribou. Cover and leave in a cool place for 24 hours. Remove the meat
cubes from the marinade. Pat dry and roll in a little flour. Strain the
marinade and reserve
Cut the peppers in half and remove seeds. Chop the peppers into cubes. Chop
the onion and mince the garlic. Cut the celery into 1/2 inch slices. Heat
the oil in a large frying pan, and brown the caribou quickly. Remove it,
then add the chopped vegetables to the oil and saute quickly; but do not
allow to brown
Put the caribou and fried vegetables into a flameproof casserole. Add the
tomatoes, roughly chopped, and the tomato paste
Sprinkle the paprika, caraway seeds, and salt and pepper to taste on to the
contents of the casserole, and pour in the marinade liquid. Stir well and
bring almost to boiling. Cover. Turn down the heat and simmer gently on top
of the stove for 1 1/2-2 hours
25 minutes before the goulash is ready, add the potatoes, peeled and cubed
Just before serving, add the yoghurt/sour cream and stir. Taste for
seasoning: more paprika or caraway may be added if liked
Posted to -Recipes Digest V4 #149 by neysa@pdn.net (Neysa Dormish) on May
28, 1997

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Spanish Cream Recipe

INGREDIENTS:
2 1/2 cup of Milk
2 Eggs
-(one Imperial pint) 1/2 teaspoon of Vanilla essence
4 teaspoon of Gelatine
1/3 cup of Sugar
DIRECTIONS:
Save a small amount of the milk; put the rest in a saucepan, together with
the sugar and vanilla and heat
Separate the egg whites and save for later. Beat the egg yolks with the
remainder of the milk and add to the heating mixture
Stir to ensure the sugar is dissolved and bring to near boiling point to
thoroughly cook the eggs. Do not actually boil. Take the saucepan off the
heat. Dissolve the gelatine in about 1/4 cup of boiling water and stir
into hot custard. Pour into serving dish and put into refrigerator to cool
When mixture has cooled and almost set (it should be shivery at this point)
thoroughly beat the egg whites until stiff and fold them in using a metal
spoon. Return mixture to refrigerator to properly set.

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Meat Loaf Mix Recipe

INGREDIENTS:
4 Eggs; beaten
2 1/4 cup of Milk
6 tb Dried onion flakes
6 tb Dried parsley flakes
1 tb Salt
1 1/2 Teasoons ground sage
4 1/2 lb Lean ground beef
1 1/2 cup of Bread crumbsakes 3 pkgs
DIRECTIONS:
Cut three 15 x 12 inch pcs of plastic wrap or heavy duty aluminum foil.
Combine eggs, milk, onion flakes, parsley flakes, salt and sage. Stir in
ground beef and bread crumbs. Divide meat loaf into three equal portions.
Shape each portion into a meat loaf. Place on plastic wrap or aluminum
foil. Wrap each meat loaf airtight. label and store in freezer. Use with in
3 months
Posted to recipelu-digest Volume 01 Number 558 by Midian125
on Jan 19, 1998

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Cole Slaw Recipe

INGREDIENTS:
5 tb Mayonnaise, (heaping)
2 tb Yellow mustard (heaping)
2 tb Olive oil
1 teaspoon of Garlic salt
1 Juice of mediums size lemon
4 Bell peppers, sliced
1 Large cabbage, shredded
1 teaspoon of Louisiana hot sauce
2 tb Ketchup
1 tb Wine vinegar
1 tb Lea & Perrins
3 teaspoon of Salt (to taste)
2 Onions, medium, shredded
DIRECTIONS:
Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.
Tastes even better the next day.
From Justin Wilson's "Outdoor Cooking With Inside Help"
DIRECTIONS:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip

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Chicken And Pasta With Oraange-Basil Sauce Recipe

INGREDIENTS:
3/4 cup of Frozen orange juice
-concentrate; thawed
1/2 cup of Chicken broth
4 teaspoon of Cornstarch
6 oz Dried gemelli pasta; rotini,
-or corkscrew
16 oz Italian blend mixed
-vegetables
2 cup of Cooked chicken; or turkey,
-cubed
1/4 cup of Fresh basil; snipped
DIRECTIONS:
For sauce, in a small saucepan, combine thawed concentrate, chicken broth,
and cornstarch. Cook and stir until thickened and bubbly; cook and stir 2
minutes more.eanwhile, in a large saucepan cook pasta in boiling, slightly salted water
for 5 minutes. add frozen vegetables; return to boiling. cook, uncovered, 5
minutes more or until pasta and vegetables are tender. Drain; return to
saucepan. Add sauce, chicken, basil, and 1/8 teaspoon pepper. Heat and toss
until hot
Source: Special Advertising Section for Florida Citrus
NOTES : For this quick, one-dish meal, purchase a deli-roasted chicken or a
cooked turkey breast
Recipe by: Meredith Corporation 1998
DIRECTIONS:
Posted to MC-Recipe Digest by Barb at PK on Apr 21, 1998

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Chili Iii Recipe

INGREDIENTS:
3 lb Lean, diced beef
1 qt Water
3 teaspoon of Salt
5 Cloves garlic, fine chop
1 teaspoon of Marjoram
1 tb Sugar
1/4 cup of Liquid shortening
8 Chili pods OR>>>>>
6 tb Chili powder
1 teaspoon of Ground cumin
1 teaspoon of Red pepper
3 tb Paprika -THICKENING
6 tb Corn meal
3 tb Flour
1 cup of Water
DIRECTIONS:
Heat oil in large pot, add meat and sear over high heat. Stir
constantly until meat is gray, but not brown. Add water and cover,
cook over low fire for 1 1/2 hrs. Add remaining ingreds., except
thickening, and cok at a bubbling simmer 30 min. Mix thickening
ingreds. together, add to chili mixture, cook about 5 min., stirring
to prevent sticking. More water may be added for desired sonsistency.
If meat is very fat, skim off before adding thickening. For milder
flavor, cut chili powder and red pepper in half, but add 2 more tbs.
paprika for color.

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Banh Pho Bo Recipe

INGREDIENTS:
3 lg Onion
1 tb Peanut oil
5 lb Beef & chicken bones, meaty;
-combination
4 sl Ginger, fresh; julienned
2 Carrot; julienned
1 sm Cinnamon stick
1 Star anise
2 Cloves, whole
1 teaspoon of Peppercorn, black; whole
2 Garlic clove; smashed
1/2 lb Fresh bean sprouts
1/2 lb Beef sirloin; sliced very
-thin across grain, bitesize
1 Scallion; finely sliced
1/4 cup of Cilantro; chopped
4 Chiles serranos; sliced
-(wimps only, devein them)
2 Lime; cut into wedges
8 oz Rice sticks, soaked in hot
;water for 30 minutes
;drained
3 tb Nuoc mam
Fresh black pepper to taste
DIRECTIONS:
Slice two of the onions into quarter-inch slices. Heat a tablespoon
of oil in a frying pan. Add the sliced onion, and cook, stirring,
until the outside has browned. Remove and drain. Slice the remaining
onion into paper-thin slices and set aside
Rinse the bones and place in a stockpot. Cover with cold water. Bring
slowly to a boil. Reduce heat and simmer, uncovered. For a clear
broth skim off foam. After 10 to 15 minutes, add browned onion and
ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and
peppercorns. Bring to a boil. Simmer the stock, partially covered for
six to 12 hours, skimming regularly. If necessary add more water to
keep the bones covered. Strain the stock, skim off, and discard any
fat
At serving time, arrange the sliced beef on a platter. Garnish with
reserved white and green onion. On another platter, arrange the bean
sprouts, coriander, chiles and limes. Meanwhile, plunge the rice
sticks in boiling water to heat. Drain. Place equal portions in each
soup bowl. Cover to keep warm. Heat beef stock to boiling. Season
with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot. Offer
each guest a bowl of warm rice noodles. Each diner adds some beef and
onion to a bowl. Ladle the hot stock over the meat, stirring to cook
the meat. Add the bean sprouts, coriander, chiles, and lime to taste.
Enjoy with chopsticks and a soup spoon
Optional: pass fresh basil leaves, coriander, additional chilies, fish
sauce and ground peanuts at the table
From: kpatrucco@aol.com (KPatrucco)

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Pudding Sauce Recipe

INGREDIENTS:
1/2 cup of Sugar
1 tb Flour
2 tb Butter
2 cup of Water, boiling
1 teaspoon of Vanilla
DIRECTIONS:
Combine the sugar and flour and mix well. Add the boiling water
stirring constantly to prevent lumping. Cook in double boiler until
the mixture thickens. Add butter and stir until melted. Flavor and
serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

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Ox Tail Recipe

INGREDIENTS:
1 kg Ox tail (piece)
200 g Onion
200 g Tomato
3 Spoon cooking oil
DIRECTIONS:
SAUCE 1
3 Spoon cooking wine
2 Spoon soy sauce
2 Spoon black bean sauce
2 Spoon ketchup
1/2 Spoon sugar
2 cup of Water
DIRECTIONS:
SAUCE 2
1 Spoon water
1 teaspoon of Corn starch
DIRECTIONS:
1. Cook water 2 litre and bring it to boil
2. Put ox tail into boiling water and cook for 2 mins, then set aside
3. Cut onion and tomoto into pieces, about 5 cm
4. Heat cooking oil in wok, stir and fry onion, wait till onion are soft
then put tomoto into wok and cook for 2 more mins
5. Put ox tail into wok and add sauce 1. When it start to boil and cover
the wok and use low heat, allow to cook for 2 hours
6. After procedure 5, add sauce 2 into the wok, carefully stir and cook for
2 mins with medium heat. Posted to -Recipes Digest V4 #085 by ELAINE TSAI
on Mar 25, 1997

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Orange Jello Salad Recipe

INGREDIENTS:
1 pk Orange Jello, large
1 pk Small curd cott cheese,large
1 pk Cool whip, large
DIRECTIONS:
In a serving dish (casserole), mix a large box of dry Jello mix with a
Large container of SMALL curd cottage cheese. Mix thoroughly until
jello is dissolved.
Fold in large container of Cool Whip. Blend thoroughly. Chill
thoroughly. Garnish with mint leaves or mandarine orange slices. This
recipe is also great with PEACH jello. A combination of peach and
orange is also another alternative (a small box of each). If you make
the peach salad, you can add a can of crushed pineapple (DRAINED) for
a fruity salad.

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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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