Reformatted for gjots from the original Psion file recipes.s5 from http://3lib.ukonline.co.uk/pocketinfo/index.html by Bob Hepple, bhepple@freeshell.org, Nov 2002 \NewEntry APPETIZERS:Dips \NewFolder \NewEntry Almond Cheese Pinecone Ingredients: Crackers Pine sprigs for garnish 1/2 teaspoon Worcestershire sauce 1/4 cup minced green onions 1/2 lb crumbled blue cheese 2 cups blanch toast whole almonds 3 pkg (8-oz ea) cream cheese softened 2 jars (5-oz ea) pasteurized process cheese spread w/pimento Method: In a large bowl with mixer at medium speed, beat cream cheese, cheese spread with pimento and blue cheese until smooth. With spoon, stir in green onions and Worcestershire sauce. Cover and refrigerate about one hour. On work surface, with hands, shape cheese mixture into shape of large pine cone. Arrange on wooden board. Beginning at narrow end of cone, carefully press almonds about 1/4 inch deep into cheese mixture in rows, making sure that pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all cheese is covered. Garnish pinecone with pine sprigs. Serve with crackers. \NewEntry Anchovy Olive Dip Ingredients: 1 cup dairy sour cream 1/2 cup fine chopped stuffed green olives 1 1/2 tablespoon anchovy paste 1/2 teaspoon grated onion Method: Combine all ingredients; mix well. Chill. \NewEntry Artichoke Chili Dip Ingredients: 1 can (14-oz) artichoke hearts drained and chopped 1 cup grated parmesan cheese 1 can (4-oz) green chili peppers chopped 1 cup mayonnaise Tortilla chips for dipping Method: In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise. Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350 degree oven for 20 minutes. Serve warm with tortilla chips. \EndFolder \NewEntry APPETIZERS:Spreads \NewFolder \NewEntry Appetizer Ham Ball Ingredients: 2 4.5-oz can deviled ham 3 tablespoon chopped stuffed green olives 1 tablespoon prepared mustard Tabasco sauce to taste 1 3-oz pkg cream cheese softened 2 teaspoon milk Method: Blend deviled ham, olives, mustard and tabasco. Form in ball on serving dish; chill/. Combine cream cheese and milk; frost ball with mixture. Chill; remove from refrigerator 15 minutes before serving. Trim with parsley. Pass assorted crackers. \NewEntry Blue Cheese Walnut Spread Ingredients: 1 envelope unflavored gelatin 1/4 cup cold water 1/2 cup boiling water 1/2 cup sour cream 1/3 cup milk 1 tablespoon lemon juice 1 teaspoon worcestershire sauce 4 oz blue cheese crumbled 1 pkg (8-oz) softened cream cheese 1/2 cup walnuts Method: In blender, sprinkle unflavored gelatin over cold water; let stand 3-4 minutes. Add boiling water and process at low speed until gelatin is completely dissolved, about 2 minutes. Add sour cream, milk, lemon juice, worcestershire sauce and cheeses; process at high speed until blended. Add walnuts and process at low speed 5 seconds. Pour into 7 1/2 x 3 3/4 x 2 1/ 4 inch loaf pan or 4 cup bowl; chill until firm. Unmold onto lettuce-lined platter and serve, if desired with crackers, party=size breads and fruits. \NewEntry Braunschweiger Ball Ingredients: 1 lb braunschweiger 1/2 teaspoon basil leaves 8-oz cream cheese 3/4 teaspoon garlic powder 1 clove garlic OR 3/4 teaspoon garlic powder 1 tablespoon salad dressing/ mayonnaise 3 teaspoon dry minced onion Method: Blend meat, basil, garlic and onion. Form into ball. Combine cream cheese, salad dressing and garlic powder. Spread over top of braunschweiger ball. Chill at least 24 hours before serving. Optional garnish with parsley. \EndFolder \NewEntry APPETIZERS:FingerFood \NewFolder \NewEntry Almond Stuffed Dates with Bacon Ingredients: 1 pkg (4-oz) blanched whole almonds 1 lb pitted dates 1 1/2 lb lean thinly sliced bacon cut into thirds Method: Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm. \NewEntry Baked Sweet Red & Yellow Pepper Wedges Ingredients: 2 medium size sweet red peppers 2 medium size sweet yellow pepper 1 medium size onion fine chopped 1 can (28-oz) crushed tomatoes well drained 1/4 cup chopped fresh parsley 1/4 cup + 2 tablespoon olive oil 3 tablespoon pine nuts 4 clove garlic fine chopped 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup fresh bread crumbs Method: Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finele chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, parsley, the 1/4 cup olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tablespoon oil over all. Bake 10 minutes longer. \NewEntry Bar-B-Q Wing Dings Ingredients: 3 lb chicken wings 3 tablespoon brown sugar 2 drops ofworcestershire sauce 4 cup ketchup 1 onion Method: Cut off the small piece of the chicken wing and the 2 bone part so you have only the meaty part. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick. \EndFolder \NewEntry APPETIZERS:Other \NewFolder \NewEntry Broiled Grapefruit Supreme Ingredients: Grapfruit - 1/2 of one for each person 1 to 1 1/2 teaspoon butter per half 1/2 teaspoon sugar per half 2 tablespoon sugar-cinnamon mixture per half - 4 part sugar and 1 part cinnamon Cooked chicken liver for each half Method: Have grapefruit at room temperature. Cut in half; loosen sections. Cut a hole in center of each half; fill with butter. SPrinkle sugar over each half; then the sugar-cinnamon mixture. Broil grapefruit on a shallow baking pan or jelly-roll pan 4 inches from heat about 8-10 minutes or just long enough to brown tops and heat to bubbling. Place a cooked chicken liver in center of each grapefruit half; sprinkle lightly with sugar; broil 2 minutes longer. Serve hot. \NewEntry Cheery Cherry Canapes Ingredients: 1/2 teaspoon grated orange peel 2 tablespoon fine chopped walnuts 1 pkg(3-oz) softened cream cheese 1 tablespoon orange juice 16 slices party rye bread 4 slices (4 oz) thinly sliced ham 15 pitted sweet cherries Method: Combine cream cheese, orange juice and peel, and walnuts. Spread about 1/ 2 tablespoon of the mixture on each slice of bread. Cut each slice of ham into 4 triangles; place one triangle on top of cream cheese mixture. Top each canape with a pitted cherry, secured with a toothpick. \NewEntry Cocktail Party Shrimp Ingredients: 1 bunch scallions/shallots 1/2 large bunch parsley 2 canned whole pimentos 2 large pods garlic 3 parts salad oil to 1 part white vinegar Salt Pepper Dry mustard Red pepper 5 lb boiled shelled cleaned shrimp or defrosted frozen Method: Chop vegetables fine in a food processor or blender. Add to oil/ vinegar mixture. Mix well. Season to taste with other seasonings. Pour mixture over shrimp, turn several times. Refrigerate for at least 24 hours, mixing occasionally. Drain liquid to serve. Serve with toothpicks. \EndFolder \NewEntry SOUPS:Vegetable \NewFolder \NewEntry 5 Bean Soup Ingredients: 1 cup pinto beans 1 cup navy beans 1 cup black eyed peas 10 cup water 1 cup chicken bouillon 1 cup diced onion 1 16-oz can cut tomatoes 3/4 teaspoon thyme 1/4 teaspoon pepper 1 cup red beans 1 cup northern beans 2 whole bay leaves 2 lb meaty ham bones 1 1/2 cup smoked ham 1 tablespoon chili powder 1/4 teaspoon worcestershire sauce 1 medium grated carrot Method: Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread. \NewEntry Asparagus Soup #1 Ingredients: 2 lb asparagus, cut diag 1" piece 1 clove pressed garlic 3 sliced leeks 4 chopped thinly green onions 3 tablespoons butter 1 chopped small red potato 4 cups water 1 vegetable, beef, chicken cube 1 tablespoon soy sauce 1 cup cream 2 tablespoons tarragon 2 tablespoons basil Method: Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. \NewEntry Asparagus Soup #2 Ingredients: 1.5 lb fresh asparagus washed and tough/dry ends removed 1/4 cup (1/2 stick) unsalted butter 1 cup carefully washed and chop leeks white part only 1/2 cup chopped onion 1/2 cup chopped celery 1 small baking potato (about 1/2 lb) peeled and cubed 3 1/2 cup chicken stock 1 teaspoon lemon juice Salt and pepper to taste Paprika, optional 1/2 cup half-and-half Creme fraiche/whipped cream for garnish Method: Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more. Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside. In a food processor, puree softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired. Allow to cool and refrigerate. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired. \EndFolder \NewEntry SOUPS:Meat \NewFolder \NewEntry Avgolemono Ingredients: 8 cups chicken broth 1 cup uncooked rice 4 separated eggs 4 tablespoons lemon juice Method: Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well ocer heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. \NewEntry Baked Beef and Vegetable Soup Ingredients: 4 lb short ribs of beef 1 onion skin on studded with 2 cloves 3 cloves garlic peeled and lightly crushed 4 whole black peppercorns 4 cup beef broth 3 small leeks roots trimmed and 1 inch of green left on cut into 1/4 x 2 inch julienne strips well washed 3 carrots cut into 1/4 x 2 inch julienne strips 3 celery ribs cut into 1/4 x 2 inch julienne strips 8 white mushroom caps cut into thin slices 2 cup shaped pasta cooked until just tender Salt and fresh ground black pepper to taste 2 tablespoon chopped dill 2 tablespoon parsley Method: Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones. COver. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls. \NewEntry Beef and Vegetable Soup #1 Ingredients: BEEF BONE STOCK: 4 lb meaty bones sawed into piece 1 halved onion 2 quartered carrots 1 outer stalk celery cut into 3 pieces 1 small turnip sliced optional 12 peppercorns 1 bay leaf Pinch of thyme 4 parsley stalks SOUP: 3 pints of beef bone stock with fat removed 2-3 tablespoon fat from stock 1 large chopped onion 1 cup diced carrot 1/2 cup diced celery 1/2 cup diced turnip optional 1/2 cup diced parsnip optional 1 1/2 lb cross cut shanks 1 cup chopped tomatoes 1 teaspoon sugar 1 tablespoon salt 1/2 teaspoon pepper 1/4 cup barley (if used soup must be eated in a day or two) Method: STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 tablespoon of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/ 2 hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day. \EndFolder \NewEntry SOUPS:Cheese \NewFolder \NewEntry Cheese Potato Soup Ingredients: 1/2 stick oleo 1/4 cup flour 1/2 stick oleo 2 cup mashed potatoes 1/4 cup onion 2 cup milk 1 small jar cheese whiz Salt and pepper to taste Method: Simmer 1/2 stick oleo and onion until done the way you want. Sprinkle flour to thicken. Add milk, 1/2 stick oleo, cheese, potatoes, salt and pepper. Heat until cheese melts, stirring constantly to prevent scorching. \NewEntry Cheese Soup Ingredients: 1 cup water 1 shredded large potato 1 grated medium carrot 1 fine chopped celery stalk 1 cup chicken consomme/broth or use 2 teaspoon instant chicken bouillon dissolved in 1 cup hot water 1/2 cup half-and-half 1 1/2 cup shredded sharp cheddar cheese (about 6-oz) Method: Combine water, potato, onion, carrot and celery in a 2 quart casserole; cover and microwave at high until potatoes are tender, 12-17 minutes; stirring after halfway through the cooking time. Stir in consomme and half-and-half. Cover. Microwave at medium high heat until heated through, 6-8 minutes. Mix in cheese stirring until melted. For range top: Cook potatoes, onion, carrot and celery in water until tender. Add consomme and half and half over low heat until hot. Stir in cheese until melted. \NewEntry Cheese Vegetable Soup Ingredients: 6 cup diced tomatoes 1 cup chopped celery 1 cup chopped carrots 1/2 cup chopped onion 2 teaspoon chicken bouillon 4 1/2 cup water 4 tablespoon water 3 cup milk 1 lb velveeta cheese 2 teaspoon chopped parsley flakes 1 teaspoon salt 1/4 teaspoon pepper Method: Combine tomatoes, celery, carrots, onion, chicken bouillon and 4 1/2 cup water and simmer until vegetables are done and liquid is reduced. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk. Cut the velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot. \EndFolder \NewEntry SOUPS:Other \NewFolder \NewEntry Apple Soup Ingredients: 16 apples, cored & chopped 5 cups water 1/2 tablespoon lemon peel, grated 1 inch cinnamon, wrapped in cheese cloth 1 tablespoon arrowroot 1 tablespoon lemon juice 1/4 cup white wine 1/2 cup sour cream Method: Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Puree soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl. \NewEntry Bluenose Strawberry Soup Ingredients: 2 cup sliced strawberries 1 cup sour cream 1 cup half and half 1/4 cup sugar 2 tablespoon brandy 1/2 teaspoon vanilla extract Extra sliced strawberries and mint sprigs Method: Blend strawberries, sour cream, half and half, sugar, brandy and vanilla until smooth, about 30-45 seconds. Serve in chilled cups and garnish with sliced strawberries and mint sprigs. \NewEntry Cantaloupe Soup Ingredients: 4 cantaloupes 1/4 cup granulated sugar Fresh mint leaves about one good size handful plus some for garnish Port Lemon juice Method: Carefully cut three of the cantaloupes in half in a zig-zag pattern using a very sharp knife. Scoop out and throw away the seeds. Use a melon ball scooper to scoop out the flesh of the melon; Take it down to the green part. Do the same thing with the remaining fourth cantaloupe. It doesn't matter how you slice this one because all you will be using is the flesh. Place all of the scooped cantaloupe in a food processor. Add the sugar and mint leaves, a splash of port and splash of lemon juice. Be casreful not to over-process the mixture; it should retain some texture. Garnish with remaining mint leaves. \EndFolder \NewEntry SALADS:Green \NewFolder \NewEntry Caesar Salad Ingredients: 1 very fresh egg yolk 1/4 teaspoon salt 4-6 tablespoon divided olive oil 1 crushed clove garlic 1/2 teaspoon worcestershire sauce 1/2 teaspoon dijon style mustard 2-3 tablespoon apple cider vinegar Fresh ground black pepper 1 cup homemade croutons **** 3 tablespoon fresh grated/hand shredded parmesan cheese 1 teaspoon to 1 tablespoon fresh lemon juice/concentrate 2 heads romaine lettuce inside leaves only *** Method: *** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inhc cubes sauteed in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 tablespoon of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the parmesan in a ring around the circumference. Roll gently to serve. \NewEntry Easy Salad Ingredients: 3 slices dense and chewy bread 1/3 cup melted butter 1 teaspoon garlic powder 1 head romaine lettuce 1 quarter jar durkee's famous sandwich and salad sauce with mayonnaise 4 tablespoon oil and vinegar dressing 2 tablespoon parmesan cheese Method: For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with parmesan cheese and croutons. \NewEntry Three Lettuce Chiffonade Ingredients: 1 head radicchio about 1/4 lb core removed 2 head bibb lettuce 1/4 lb each 1/2 head iceburg lettuce about 1/4 lb core removed 1 green bell pepper 1/4 lb cored 1/4 cup olive oil 3 1/2 tablespoon red-wine vinegar Salt and fresh ground pepper Method: Rinse, drain and pat dry the radicchio, bibb and iceburg lettuce. Stack radicchio leaves and cut into very fine shreds. There should be about 2 cups. Put shreds in a large bowl. Repeat with bibb and iceburg lettuce. There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into thin strips. There should be about 1 cup. Add to the bowl. Add oil, vinegar, salt and pepper and blend well. Serve immediately. \EndFolder \NewEntry SALADS:Fruit \NewFolder \NewEntry Carmel Apple Salad Ingredients: 1 container (8-oz) frozen whipped topping thawed 1 pkg dry instant butterscotch pudding 1 can (8-oz) crushed pineapple with juice 3 cup diced apples 1 cup dry roasted nuts 1 cup marshmallows Method: Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator. \NewEntry English Walnut Salad Ingredients: 1 bunch red leef lettuce 1 bunch watercress 1/2 lb arugula 1 cup walnut halves DRESSING: 1/2 cup walnut oil 1/2 cup good quality olive oil 1/3 cup red wine vinegar 2 teaspoon salt 2 teaspoon sugar 1/4 teaspoon pepper Method: Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils, vinegar, salt, sugar and pepper and beat until thick. Let stand at room temperature, then beat again before tossing with salad. \NewEntry Fruit and Shells Salad Ingredients: 1 (7-oz) package shells/rings uncooked 1 (15-oz) can fruit cocktail drained 1 sliced medium banana 1 medium apple cored and chopped 2 cup whipped topping 1/4 teaspoon ground cinnamon Method: Prepare shells according to package directions; drain. In medium bowl, combine shells, frtui cocktail, banana and apple. In small bowl, blend whipped topping and cinnamon. Stir into salad mixture. Cover, chill thoroughly. Stir gently before serving. \EndFolder \NewEntry SALADS:Vegetable \NewFolder \NewEntry 3-Bean Salad Ingredients: 1 16-oz can green beans 1 16-oz can kidney beans 1 16-oz can wax beans 1/2 cup chopped green pepper 1/2 cup sugar 2/3 cup vinegar 1/2 cup salad oil 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 cup chopped onion Method: Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving. \NewEntry Artichoke Rice Salad with Dressing Ingredients: SALAD 2 jars (6-oz) marinated artichoke bottoms 1 bot (4-oz) stuffed green olives 5 green onions 1 pkg pilaf/chicken rice mix 1/2 green pepper, sliced DRESSING 1/3 cup mayonnaise 1/2 teaspoon curry powder 2 jars marinade from artichokes Method: Cook rice according to package directions for either chicken or pilaf; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke botoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready. \NewEntry Arugula and Red Onion Salad Ingredients: 3/4 lb arugula leaves 1 medium size red onion cut into thin slices 1 teaspoon finely chopped garlic 1 tablespoon red-wine vinegar 3 tablespoon olive oil Salt and fresh ground pepper Method: Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve. \EndFolder \NewEntry SALADS:Meat&Poultry \NewFolder \NewEntry Chef's Salad Sandwich Ingredients: 6 inch long piece french bread Olive oil Red-wine vinegar 2 thin slices ham/roast beef e slices hard boiled egg 3 slices marinated artichoke hearts drained 2 teaspoon chop italian parsley 3 thin slices peeled cucumber Fresh ground black pepper 2 thin slices turkey/chicken 2 thin lengthwise slices plum tomato 1 slice swiss cheese folded in half lengthwise 1 slice purple onion halved 2 thin slices italian salami 3 pitted black olives Method: Slice bread in half lengthwise. Scoop out inside. Brush each half with oil and vinegar. Layer ingredients atop bottom of the bread, pressing them down once or twice. Begin with ham/roast beef, then lay a row of har- boiled egg slices, next, the marinated artichoke hearts, sprinkled with 1 teaspoon parsley; cucumber slices, sprinkled with pepper; cooked turkey/ chicken; tomato slices; swiss cheese; purple onion, sprinkled with remaining parsley; and the italian salami. Plcae top on sandwich and press together. With toothpicks, secure 3 black olives along top of sandwich. SEal sandwich well in plastic bag. \NewEntry Chicken Regency Salad Ingredients: 1 pkg (9-oz) frozen artichoke hearts 2 cup Italian salad dressing 3 cup cooked cubed chicken 1/3 cup thinly sliced water chestnuts 1/4 cup slivered green olives 1 tablespoon soy sauce 2 tablespoon butter 1/2 cup pecan halves 1 pinch mixed vegetable seasoning 3/4 cup diced celery Method: Cook artichoke according to package directions; drain. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce. Cover and refrigerate at least 3 hours. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce and garnish with pecans. \NewEntry Chicken Salad Ingredients: 3 cups cooked cubed chicken 1 lb steamed asparagus 1/2 cubed & steamed pineapple (OR 1 can (20-oz) pineapple chunks, drained) 2 sliced tomatoes 1 diced onion 1 sliced green pepper 1 can (7-oz) sliced green olives 1 tablespoon chopped parsley 1 tablespoon basil 1 head torn iceburg lettuce Method: Combine all ingredients. Make sure to wash the lettuce. Toss with dressing of your choice. \EndFolder \NewEntry SALADS:Seafood \NewFolder \NewEntry Calamari, mushrooms and pepper salad Ingredients: 3 lb box frozen calamari - squid cleaned and cut in strips 2-3 tablespoon olive/salad oil Juice from 1/2 lemon or to taste 1/2 cup dry white wine 3-4 cloves minced garlic 1/2 lb sliced mushrooms 2 green/red peppers thinly sliced 3 tablespoon tomato puree 2 teaspoon herbs of provence or combo of oregano.thyme/sage/ marjoram and double quantity if using fresh herbs Salt and pepper to taste Method: Thaw the calamari in the refrigerator. With a small knife, slit the body along one side and pull off the heaf and internal organs. Remove the clear cartilage inside the body and rinse well. Remove the thin layer of skin on the outside by pulling or rubbing. Rinse, drain and pat dry on paper toweling. Cut in 1/2 strips. In a nonreactiev pan, cook the onion in hot oil until soft, but do not brown. Add the lemon juice, wine, calamari, salt, pepper, and tomato paste. Simmer, partially covered, about 40 minutes or until calamari is tender and liquid has concentrated to about 1 cup. In another pan, quickly saute the mushrooms and peppers al dente in a little hot oil and add to the calamari. Serve hot as an appetizer or main course, or cold as a salad or appetizer. Garnish with tomatoes. \NewEntry Cool Tuna Salad Ingredients: 3/4 cup salad dressing 1/2 cup sour cream 1/4 cup chopped peeled cucumber 2 tablespoon fine chopped onion 2 hard cooked eggs separated 1/2 teaspoon dillweed 1 1/2 quart torn assorted greens 2 6-1/2 oz can starkist tuna drained flaked Tomato wedges Method: Mix salad dressing, sour cream, cucumbers, onions, chopped egg whites and dillweed. Chill. Top greens with tuna and salad dressing. Garnish with sieved egg yolk and tomatoes. \NewEntry Crunchy Tuna Salad in Pepper Boats Ingredients: 2 large peppers halved lengthwise 2 6 1/2-oz can tuna drained and flaked 1/2 cup salad dressing/mayonnaise 1 chopped carrot 1 chopped celery stalk 1/2 medium chopped red onion 1/4 cup chopped pecan optional Method: Place pepper halves on plate. Microwave on high for 60 seconds. Chill. Combine remaining ingredinets; chill. Spoon tuna mixture into pepper halves to serve. \EndFolder \NewEntry SALADS:Molded \NewFolder \NewEntry Beet Jello Salad Ingredients: 1 can shoestring beets 1 can crushed pienapple 2 pkg raspberry jello 1 teaspoon vinegar or lemon juice Method: Bring juice strained from beets and from pineapple to a boil with vinegar, or lemon juice. Add water to make 3 cups liquid. Dissolve jello in liquid. Let stand until slightly thickened. Then add beets and pineapple. Place in mold or 13 x 9 inch pyrex dish. Serve on lettuce leaf with a dollop of mayonnaise. \NewEntry Blueberry Salad Ingredients: 3 pkg blueberry jello 2 cup boiling water 1 lagre can crushed pineapple 4 cup fruit juice 2 cup blueberry 3/4 cup chopped nut 2 pkg lucky whip Method: Drain fruit, dissolve jello in boiling water. Add fruit juice, add water to make 4 cups. Take out 2 cups of jello mixture and set aside. Let jello partially set, add fruit to remaining jello. Put in 9 x 13 inch pan and let set until firm. Whip lucky whip and add nuts and fold in 2 cups jello, put on top of jello. \NewEntry Buttermilk Salad Ingredients: 1 large (4-serving size) pkg any flavor gelatin - red is nice 1 can (15 1/2-oz) crushed pineapple 2 cup buttermilk 1 container (12-oz) whipped topping Method: Boil gelatin and undrained pineapple for 5 minutes. Set aside to cool slightly. Stir in buttermilk, then fold in topping. Pour in a 13 x 9 inch pan or large bowl. \EndFolder \NewEntry SALADS:Dressings \NewFolder \NewEntry Anchovie and Olive Oil Dressing Ingredients: 3 anchovies 1/4 teaspoon prepared mustard 2 tablespoon lemon juice 1 egg 1 cup garlic crutons 1 clove garlic 1/8 teaspoon worcheshire sauce 1/3 cup olive oil 1/4 cup parmesan cheese 1 head lettuce Method: Mash clove of garlic with the anchovies. Add the prepared mustard and worcheshire sauce. Stir in lemon juice and olive oil and stir in a well beatened egg. Break the letuce into a salad bowl and add the parmesan cheese and garlic crutons. Toss the lettuce with the ingredients above. \NewEntry Basic Vinaigrette Ingredients: 1 heaping tablespoon dijon style mustard 1/4 teaspoon salt to taste Fresh ground black pepper 1 tablespoon wine vinegar/vinegar or lemon juice 3-4 tablespoon salad/olive oil Method: In a salad bowl, combine the mustard, salt, pepper and vinegar. Mix until smooth. Add the oil, one tablespoon at a time, beating with a whisk until oil incorporates and sauce becomes thick and smooth. Taste and alter seasoning as needed. If to acid, add a little more oil, yogurt or cream to melow it. If bland, add more acid, salt or pepper. VARIATIONS: Add a tablespoon or two of chopped chives, green onion, crumbled blue cheese, parmesan cheese, parsley or other fresh or dried herbs. \NewEntry Celery Seed Salad Dressing Ingredients: 1 cup granulated sugar or 1/2 cup good honey 1/2 cup cider vinegar 2 cup good quality vegetable oil 2 teaspoon salt 2 teaspoon good grade paprika 2 teaspoon dry mustard 2 teaspoon celery seed 2 tablespoon grated fresh onion and some greens too Method: In blender with a cover, blend sugar, oil and vinegar about 2 minutes. Shake salt, paprika, dry mustard and celery seed ingredients together and gradually add to the above and just blend. Add fresh grated onions last and beat hard for 30 seconds. The dressing gets thick by its nature when refrigerated and well chilled. Serve chilled. \EndFolder \NewEntry SALADS:Other \NewFolder \NewEntry Australian Rice Salad Ingredients: 3 cup cold cooked brown/white rice 2 chopped fine carrots 1 can (8-oz) juice packed pine- apple tidbits undrained 1 cup cold cooked/frozen thawed corn kernels 1/2 cup cold cooked/frozen thawed peas 1 tablespoon chopped fresh mint Method: Combine rice, carrots, pineapple, corn, peas and mint and chill thoroughly. \NewEntry Caraway Mustard Slaw Ingredients: 8 tablespoon dijon style mustard 1 cup olive oil 1/3 cup fresh lemon juice 2 teaspoon caraway seeds 4 lbs fine grated cabbage 2 grated onions Method: In a heatproof ceramic bowl rinsed with hot water and dried beat the mustard and 1/3 cup boiling water. Add the oil in a stream, whisking until thick. Add the lemon juice in a stream, whisking; the caraway seeds, and salt and pepper to taste. In a large ceramic bowl combine the cabbage with the onions and the dressing. Chill, covered, for at least 2 hours and let come to room temperature before serving. \NewEntry Classic Cole Slaw Ingredients: 1 cup real/light mayonnaise 3 tablespoon lemon juice 2 tablespoon sugar 1 teaspoon salt 6 cup shredded cabbage 1 cup shredded carrots 1/2 cup thinly sliced green pepper Method: Combine first 4 ingredients. Stir in remaining ingredients. Cover; chill. \EndFolder \NewEntry SALADS:Potato \NewFolder \NewEntry Chunky Potato Salad Ingredients: 2 lb small red skinned potatoes cut into 1 inch chunks 1/2 teaspoon salt Water 2 sliced ribs celery 1 medium green bell pepper seeded and chopped 4 hard-cooked eggs shelled 2/3 cup mayonnaise 1/4 cup dairy sour cream 1 tablespoon cider vinegar 1/4 teaspoon dry mustard 3/4 teaspoon minced fresh dill OR 1/4 teaspoon dillweed Method: In large saucepan, over high heat, bring potatoes, salt and enough water to cover to boil. Reduce heat to low; cover and simmer about 20 minutes until potatoes are fork-tender. Drain potatoes, cool slightky; place in large bowl with celery and pepper. Chop eggs; add to bowl. In small bowl, combine remaining ingredients. Pour over potato mixture; toss well. Cover and chill until ready to serve, at least 2 hours. \NewEntry Classic Potato Salad Ingredients: 1 cup real/light mayonnaise 2 tablespoon vinegar 1 1/2 teaspoon salt 1/4 teaspoon pepper 4 cup cooked cubed peeled potatoes (5-6 medium) 1 cup sliced celery 1/2 cup chopped onion 2 hard-cooked eggs chopped Method: Combine first 5 ingredients. Stir in remaining ingredients. Cover; chill. \NewEntry French Potato Salad Ingredients: 7 potatoes (approx 2 lbs) 1/4 cup chopped onions 1/4 teaspoon red hot pepper flake 1/4 cup chopped parsley 1/2 teaspoon chopped garlic 1 teaspoon chopped tarragon 1/2 cup dry white wine 1/2 cup olive oil 2 tablespoon wine vinegar Freshly ground pepper 2 tablespoon chopped shallots Method: Rinse and drain the potatoes but don't peel them. Put them in a large saucepan. Add cold water to cover and bring to s boil. Simmer for about 20 minutes, or until tender. Cut the potatoes lengthwise in half. Cut each half into thin slices. Put the potatoes in a bowl and add the remaining ingredients, including pepper. Stir gently. \EndFolder \NewEntry VEGETABLES:Asparagus \NewFolder \NewEntry Almond Asparagus Ingredients: 1 lb asparagus cut in 1 inch pieces 2 tablespoon butter/margarine 1 tablespoon lemon juice 1/2 cup slivered almonds Salt and pepper Method: Heat butter in skillet; add asparagus and saute 3-4 minutes. Cover skillet and steam 3 minutes or until crisp. Toss with lemon juice and almonds; salt and pepper to taste. \NewEntry Asparagus and Chicken En Papillote Ingredients: 2 tablespoon butter 4 pieces of parchment paper 12 x 15 inches 1/4 cup white wine 3 tablespoon dijon mustard 2 tablespoon lemon juice 1 tablespoon fresh marjoram chopped OR 1 teaspoon dried flakes 1/4 teaspoon black pepper 1 tablespoon cooking oil 4 skinlee boneless chicken breast halves 1 lb cleaned asparagus 1/3 lb carrots peeled and cut inot juilenne strips Method: Melt 2 tablespoon butter. Microwave on high 30-45 seconds. Brush one side of parchment with butter; set aside. Combine white wine, mustard, lemon juice, marjoram and pepper; set aside. Preheat microwave browning skillet 5 minutes on high. Add 1 tablespoon cooking oil. Brown chicken, 2-3 minutes on high. Turn and microwave on high 1-2 minutes. Remove to cutting board and cut each piece into 5-6 lengthwise slices. Stir wine mustard mixture into pan juices. Spoon half of sauce onto center of parchment pieces. Arrange chicken, asparagus and carrots on top and spoon remaining sauce over vegetables. Fold parchment to maek a tightly secure package, tucking ends under. Place in baking dish and microwave on high for 8 minutes. Let stand 3-5 minutes before serving. \NewEntry Asparagus Citrus Saute Ingredients: 1/4 cup orange juice 3 tablespoon white wine 1/4 teaspoon salt 1/4 teaspoon ground white pepper 2 tablespoon butter 1/3 cup chopped pecans 3/4 lb fresh asparagus spears 1/2 cup fresh/frozen peas 1 1/2 oz shiitake mushrooms thinly sliced Zest of 1 orange and 4 orange wedges Method: Combine orange juice, wine, salt and pepper and set aside. Melt 1 tablespoon butter in skillet over medium heat. Saute pecans until lightly browned, 1-2 minutes. Remove from skillet and drain on paper towes=ls. Add remaining butter to pan. Saute asparagus over medium heat for 2 minutes. Add orange juice-wine mixture. Cover and steam 3-4 minutes, until asparagus is tender-crisp. Add peas and cook until tender. Stir in mushrooms and heat through. Divide asparagus, peas, mushrooms and sauce on individual plates or serve on large platter. Top with orange zest and pecans. Squeeze juice from orange wedges over vegetables before serving. \EndFolder \NewEntry VEGETABLES:Beans&Peas \NewFolder \NewEntry Baked Beans #1 Ingredients: 2 cans Bush baked beans 1/2 cup molasses 1/2 cup brown sugar Ground onion 1 cup ketchup Salt and pepper 1 tablespoon mustard 3 slices bacon Method: Mix all ingredients together. Bake at 300 degrees (covered) for 1 hour. Bake for 1 hour uncovered. \NewEntry Baked Beans #2 Ingredients: 1 lb navy beans 1 cup dark brown sugar 1 6-oz tomato puree Salt and pepper to taste 1 lb raw bacon chopped 3 sliced or diced onions 2 tablespoon molasses Method: Soak beans overnight. Drain. Add approximately 1 inch of water over beans and simmer until skins reach bursting point. Drain beans, save liquid. Mix beans with other ingredinets and cook slowly in oven for about 6 hours. Add liquid from time to time as beans dry out. Bake in 275 degree oven. \NewEntry Baked Beans #3 Ingredients: 1/2 lb diced bacon 1/2 lb ground beef 1 chopped onion 1 can (16-oz) pork and beans with liquid 1 can (16-oz) kidney style beans with liquid 1 can (16-oz) butter beans with liquid 1/2 cup brown sugar 1/3 cup white sugar 1/4 cup barbecue sauce 1/4 cup ketchup 1 tablespoon prepared mustard 2 tablespoon molasses Method: Fry the bacon just until it's limp and drain off grease. Remove bacon and in same skillet, brown the beef and saute the onion until clear. Add the pork and beans, kidney beans, butter beans, brown and white sugars, barbecue sauce, ketchup, prepared mustard and molasses and mix well. Bake at 350 degrees for 1 1.2 hours, for a crunchy top and less moist beans, bake uncovered during the last 30 minutes. \EndFolder \NewEntry VEGETABLES:Broccoli \NewFolder \NewEntry 2-Step Chicken Broccoli Divan Ingredients: 1 lb fresh broccoli cut into spears or 1 pkg (10-oz) frozen broccoli spears, cooked and drained 1 1/2 cup cubed cooked chicken or turkey 1 can cream of broccoli soup 1/3 cup milk 1/2 cup shredded cheddar cheese 1 tablespoon melted butter 2 tablespoon dry bread crumbs Method: In 9 inch pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450 degrees for 15 minutes or until hot. Or, cover with waxed paper; microwave on high for 6 minutes or until hot, rotating dish halfway through heating. \NewEntry Broccoli and Cheese Manicotti Ingredients: 1 box (8-oz) manicotti shells 1 container (15-oz) low-salt part-skim ricotta cheese 3 cup shredded low-salt part-skim mozzarella cheese divided 1 pkg (10-oz) thawed frozen chopped broccoli 2 beaten egg 1/4 cup chopped parsley divided 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper 1/4 cup butter/margarine 1/4 cup all purpose flour 2 cup low-fat (1%) milk 1/4 cup shredded parmesan cheese Parsley sprigs for garnish opt Method: Preheat oevn to 350 degrees. Prepare manicotti shells according to package directions. Meanwhile, in large bowl, combine ricotta cheese, 1 1/2 cup mozzarella cheese, broccoli, eggs, 2 tablespoon parsley, nutmeg and pepper; set aside. For sauce, in small saucepan, over low heat, melt butter. Stir in flour, cook 5 minutes, stirring occasionally. Increase heat to medium; stir in milk. Cook 5 minutes, until slightly thickened, stirring. Gradually stir in remaining 1 1/2 cup mozzarella cheese; cook until all cheese is melted, about 2 minutes. Pour half the cheese sauce over bottom of 15 x 10 inch baking pan; set remaining sauce aside. Drain manicotti shells; rinse in cold water. Spoon about 1/4 cup filling into each shells; place filled shells in baking pan. Pour remaining sauce over shells. Cover with foil; bake 30 minutes until heated through. During last 5 minutes of baking remove cover; sprinkle shells with parmesan cheese and remaining 2 tablespoon parsley. To serve, place 2 shell \NewEntry Broccoli and Cheese Casserole Ingredients: 1 can (10.75-oz) cream of celery soup 1 jar (8-oz) cheez whiz with jalapenos for zip 3/4 stick of margarine 1/2 cup chopped celery 1 1/2 cup instant cooking rice or precooked rice which has been cooked 1/2 cup chopped onions 1/2 cup sliced mushrooms 2 coarsely chopped carrots 1-2 cup broccoli florets only Paprika and buttered bread crumbs optional Method: In 3 quart pan, over low heat, melt together soup, cheez whiz and margarine. Add celery, rice, onions and mushrooms. Set aside. Line the bottom of a 2 1/2 to 3 quart casserole with the florets. Pour the cheese sauce on top and bake at 350 degrees for 40 minutes. Sprinkle with paprika and buttered bread crumbs if you want. \EndFolder \NewEntry VEGETABLES:Cabbage \NewFolder \NewEntry Cabbage Casserole #1 Ingredients: 1 stick oleo 1 diced medium cabbage Parmesan cgeese 1 pkg onion soup mix dry 1 pkg medium noodles 2-3 polish sausages Method: In large frying pan dissolve soup mix in oleo slowly, stirring constantly. Add cabbage and fry until tender. Add cooked noodles and polish sausage cut into slices. Hest through and sprinkle cheese on top and serve. \NewEntry Cabbage Casserole #2 Ingredients: 1 lb ground beef 1 small onion 1 small head cabbage 1 can tomato soup 1/4 cup raw instant rice 1 soup can water Salt and pepper to taste Method: In skillet, brown ground beef and onion together. In greased casserole layer chopped cabbage, beef and rice, ending with layer of chopped cabbage. In bowl combine soup, water and seasoning. Pour over ingredients in casserole. Cover and bake in 350 degree oven for 1 1/2 hours. \NewEntry Cabbage Rolls Ingredients: 4 sticks margarine/butter 3 cup flour 1 teaspoon sugar 1 pkg yeast 1 large can condensed milk 1 1/2 stick margarine 1 large head cabbage 6 hard boiled eggs 3 tablespoon dill Salt and pepper Method: DOUGH: Add warm water to yeast as package states, add 1 teaspoon sugar and set aside. Cut 4 sticks margarine into3 cups flour until very small balls appear, add yeast water and condensed milk. Mix dough with hands, adding flour as needed to make a ball that pulls away from bowl. Let set in refrigerator overnight. CUt cabbage into small pieces, saute in margarine until just tender. Add dill, salt and pepper. Divide into six equal pieces. Roll out dough. Put cabbage mixture in center of rectangle of dough, crumble 1 egg over the top of the cabbage. Fold dough from long side over mixture, fold the other side over the dough. Place on greased cookie sheet seam side down, and brush with egg white anmd water. Bake at 400 degrees until golden brown. \EndFolder \NewEntry VEGETABLES:Carrots \NewFolder \NewEntry Carrot-Celery Saute Ingredients: 2 cup frozen crinkle cut carrots 5 ribs celery sliced Water 1 tablespoon butter 1/4 teaspoon dried thyme 1/8 teaspoon salt Pinch of pepper Method: In covered medium saucepan, cook carrots and celery in 1 inch of water until carrots are fork-tender; drain. Place in serving bowl, toss with butter, thyme and salt and pepper. \NewEntry Carrots Elegate Ingredients: 1 lb carrots thinly sliced 1/4 cup golden raisins 1/4 cup butter 3 tablespoon honey 1 tablespoon lemon juice 1/4 teaspoon ground ginger 1/4 cup sliced unpeeled almonds Method: Heat oven to 375 degrees. Cook carrots, covered, in 1/2 inch boiling water for 8 minutes; drain. Place carrots in a 1 quart baking dish. Stir in raisins, butter, honey, lemon juice and ginger. Bake uncovered, for 35 minutes, stirring occasionally. Sprinkle with almonds before serving. \NewEntry Cheese Scalloped Carrots Ingredients: 1/4 cup margarine/butter 1 small chopped onion 1/4 cup all purpose flour 1 teaspoon salt 1/4 teaspoon drymustard 1 tablespoon dried parsley flakes 2 cup milk 1/8 teaspoon pepper 1/4 teaspoon celery salt 8-oz sliced cheddar cheese 4 cup canned carrots ** 3 cup bread crumbs Method: ** You may use 12 medium fresh carrots instead of canned carrots. Melt margarine in pan. saute onions for 2-3 minutes. Stir in flour, salt, mustard and parsley flakes. Add milk and cook without stirring until smooth. Add pepper and celery salt. Layer carrots and cheese in casserole dish, 2 quart size. Pour sauce over cheese and carrots. Top with bread crumbs. Bake for 45 minutes at 350 degrees. Casserole may be made ahead and refrigerated until one hour before using. Heat for one hour at 350 degrees. \EndFolder \NewEntry VEGETABLES:Cauliflower \NewFolder \NewEntry Broccoli - Cauliflower Casserole Ingredients: 2 10-oz pkg frozen cauliflower 2 10-oz pkg frozen broccoli chopped 1/2 stick butter/margarine 10-oz velveeta cheese 30 ritz crackers crushed 1/2 stick butter/margarine Method: Cook broccoli and cauliflower in salted water until almost tender, not mushy. Drain. Melt 1/2 stick butter and cheese together. Mix thru the vegetables. Pour into a buttered 2 quart casserole dish. Combine 1/2 stick melted butter/margarine with 30 crushed ritz crackers. Sprinkle on top of vegetables. Bake at 350 degrees for 20 minutes. \NewEntry Cauliflower Mimosa Ingredients: 1 head cauliflower about 1.75 lb break into florets Salt to taste 1/4 cup milk 2 tablespoon butter 1 hard boiled egg peeled and chopped fine Fresh ground pepper to taste 2 tablespoon fine chopped parsley Method: Add the florets to a saucepan and cover with water. Add salt and milk. Bring to a boil and simmer 10 minutes or until tender. Do not overcook. Drain and keep warm. Heat the butter in a non-stick skillet and add cauliflower. Toss and stir until the pieces start to color. Add the egg, salt, pepper and parsley. Toss and stir. Serve immediately. \EndFolder \NewEntry VEGETABLES:Corn \NewFolder \NewEntry Grilled Corn San Miguel Style Ingredients: 16 ears corn 1/2 cup mayonnaise 1 1/4 teaspoon hot pepper sauce 1 cup grated aged sonoma jack or cheddar cheese 3-4 limes cut into wedges Method: Shuck ears and blanch corn as sonn as possible after buying in large pot of boiling salted water for 2-3 minutes, just to soften it slightly. Drain and rinse under cold water to stop cooking. Corn can be blanched up to a day ahead. Hold at room temperature for up to 4 hours or in refrigerator for longer. Be sure to return to room temp before grilling. Light grill. Mix mayonnaise with hot sauce. Put corn over hot coals and cook, basting with mayonnaise and turning, until lightly browned all over, 5-10 minutes. Remove from heat and immediately sprinkle grated cheese over hot corn. Serve at once with lime wedges. \NewEntry Herbed Corn on the Cob Ingredients: 4 medium ears corn 2 tablespoon butter/margarine 1/8 teaspoon dried basil 1/8 teaspoon dried chervil 1/8 teaspoon dried thyme Method: Into large pot of boiling water, cook corn 5 minutes until tender. In small bowl, combine remaining ingredients. In microwave, cook on high 1-1 1/2 minutes until butter is melted. Serve corn brushed with herb butter. \EndFolder \NewEntry VEGETABLES:Mushrooms \NewFolder \NewEntry Cheese Mushroom Souffle Ingredients: 5 tablespoon butter 1/2 lb finely chopped mushrooms 1 tablespoon chopped green onion 1/2 teaspoon mix vegetable season 1 dash ground nutmeg 3 tablespoon whole wheat flour 1 cup milk 2 tablespoon sherry 5 eggs, separated 1 1/4 cup shredded swiss cheese Method: In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes. Add seasonings and flour; stir until blended. Gradually stir in milk and sherry. Blend in egg yolks one at a time. In separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large-souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for 35-40 minutes or until puffy and golden. Serve immediately. \NewEntry Lithuanian-Style Mushrooms Ingredients: 2 quart salted water 4 cup mushrooms chopped fresh or frozen stumpers or other edible 1/2 lb bacon cut into 1/2 inch pieces 1 to 2 tablespoon sour cream 1/2 sliced medium onion Salt and pepper to taste Method: Bring water and mushrooms to a boil and cook 5 minutes. Turn off heat and let mushrooms stand on burner to keep warm. Meanwhile, fry bacon. When it's half done, about 5 minutes, add onions and saute until tender. When bacon and onion are ready, drain grease. Drain mushrooms and add to bacon and onions. Stir in sour cream, salt and pepper to taste, and serve. \NewEntry Marinated Mushrooms Ingredients: 1 1/2 cup sliced mushrooms 3/4 cup olive oil 1/3 cup wine vinegar 1 1/2 teaspoon salt 3/4 teaspoon sugar 1/2 teaspoon minced basil 6 peppercorns 1 bayleaf 1 clove quartered garlic Method: Heat all ingredients, except the mushrooms, to boiling. Reduce heat to simmer. Stir in mushrooms till coated. Simmer 3-5 minutes. Refrigerate covered. Drain and serve. \EndFolder \NewEntry VEGETABLES:Onions \NewFolder \NewEntry Creamed Onions Ingredients: 6 lb medium size yellow onions 1/4 cup sugar 3 tablespoon butter 1 teaspoon aslt 1/2 teaspoon pepper CREAM SAUCEE: 2 tablespoon butter 2 rounded tablespoon flour 1 cup milk Method: Peel onions and cook over low heat in a large covered pot. Add a small amount of water to prevent scorching. Cook until tender, about 2 hours. Spoon off excess liquid. Do not drain. Use chopper or large metal spoon to break down large pieces. Add suagar, butter, salt and pepper. Pour the sauce over onions and transfer to serving dish. To make sauce, melt butter over medium heat and stir in flour. SLowly add milk, stirring constantly. Cook until thick and creamy, then add to onions. \NewEntry Potato Gnocchi Ingredients: 2 cup riced potatoes about 3 medium 1 1/4 cup all purpose flour 1 teaspoon salt 2-3 tablespoon melted butter/ margarine Grated parmesan/asigo cheese Method: Boil the potatoes in their jackets until tender. While still warm, scrape off the skin with a small knife (hold potato with fork). While still warm, press the potatoes through a food mill or mouli grinder. Or use a food processor, mixing broken up potatoes, flour and salt together until a dough forms. Least desirable, though, because the dough is dense, is to use a fork or potato masher to remove all the lumps. Add the flour and salt to these riced potatoes and with the palms of your hands squeeze the mixture until you can form a ball. If it's sticky, dust on more flour until you can handle it. On a lightly floured counter, knead the dough until smooth and supple, dusting on more flour, if needed. Cover the dough with a towel and let it stand 15 minutes to relax and grow flexible. Divide the dough in four pieces and with the palms of your hands on a lightly floured board, roll each piece into a rope 1/2 inch in diameter. If dough becomes elastic, set it aside to relax and go on to \NewEntry Scallions and Rice Ingredients: Water 1 1/2 teaspoon butter/margarine 1/2 teaspoon salt 1/2 cup uncooked converted style rice 1 scallion sliced thin Method: In small saucepan, bring to a boil 1 1/3 cups water, butter and salt. Stir in rice. Cover and simmer until rice is tender and liquid has been absorbed, 20 minutes. Stir in scallion. \EndFolder \NewEntry VEGETABLES:Potatoes \NewFolder \NewEntry Bacon Lettuce and Potatoes Ingredients: 1 tablespoon fine chopped shallot 1 tablespoon dijon style mustard 1 1/2 tablespoon red wine vinegar 5 tablespoon olive oil 3 large idaho potatoes - 1.5 lb 3/4 cup skim milk warmed Salt and black pepper to taste 1/2 lb slab bacon rind removed cut into 1/4 inch cubes 2 cup shredded romaine lettuce 4 teaspoon chopped parsley for garnish Method: In a small bowl, combine shallots, mustard and vinegar. Whisk in 3 tablespoon olive oil. Set vinaigrette aside. Peel potatoes and cut into chunks. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and put through a potato ricer, or mash with a potato masher. Mix in remaining 2 tablespoon olive oil, warmed milk, salt and pepper. Keep warm in top of a double boiler over simmering water until ready to use. Saute bacon in a heavy skillet until browned on all sides. Remove with a slotted spoon to paper towel; drain. Discard all but 2 tablespoon bacon fat. Divide potatoes among 4 plates. Divide shredded lettuce evenly atop potatoes and sprinkle with bacon. Add vinaigrette to skillet and heat through for 1 minute, stirring well. Spoon evenly over potatoes, lettuce and bacon. Sprinkle with parsley and serve immediately. \NewEntry Bacon Stuffed Potatoes Ingredients: 4 medium potatoes 1 cup sour cream 1/2 cup bacon pieces or real bacon bits Salt and pepper to taste 2 tablespoon grated cheddar cheese Paprika Method: Pierce potatoes with a fork; place on rack or paper towel. Microwave on high 4 minutes per potato or until tender, turning once. Slice waway skin from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp. Add sour cream, bacon pieces and salt and pepper to pulp; stir well. Stuff shells with pulp mixture; sprinkle with cheese and paprika. Microwave on high 2-3 minutes or until cheese is melted. \NewEntry Baked Potato Spears Ingredients: 3 large potatoes 1/4 cup salad dressing Onion salt Pepper Parma dip (See recipe) Method: Cut potatoes lengthwise into wedges. Brush with salad dressing. Season with onion salt and pepper. Place ongreased 15 x 10 x 1 inch jelly roll pan. Bake in preheated 375 degree oven for 50 minutes or until tender and golden brown. \EndFolder \NewEntry VEGETABLES:Spinach \NewFolder \NewEntry Fresh as Spring Souffle Ingredients: 12 oz fresh spinach - stems removed washed well and drained 1 bunch watercress - tough stems removed rinsed and drained about 1 cup 3 tablespoon all purpose flour 1 1/4 cup milk 1/8 teaspoon ground nutmeg Salt and fresh ground black pepper to taste 4 oz crumbled soft chevre about 3/4 cup - fresh goat cheese 4 egg yolk 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 2 teaspoon chopped fresh chives 6 egg whites 4 drop of lemon juice 4 tablespoon low-fat low- cholesterol butter substitute Method: Leave a bit of moisture on the spinach and watercress after cleaning. Place in a saucepan; stir over medium heat until leaves are wilted, about 3 minutes. Drain well and squeeze in a kitchen towel to release moisture. Chop coarsely and set aside. Preheat oven to 400 degrees. Grease a 2 quart round souffle dish. Melt the butter substitute in a heavy saucepan over low heat. Add the flour and whisk until smooth. Next, whisk in the milk, nutmeg, salt and pepper. Raise heat to medium and cook, stirring constantly, for 2 minutes or until mixture is thick and slightly boiling. Add the crumbled chevre cheese and whisk until smooth. Remove from heat and cool this base-sauce a bit. Whisk the egg yolks, one at a time, into the cooled sauce. Stir in the spinach watercress mixture along with the dill, parsley and chives. With an electric mixer, begin to beat the egg whites with lemon juice until frothy, then continue beating until stiff but not dry. With a rubber spatula, gently fold one- quart \NewEntry Middle Eastern Chicken Pita w/Spinach Ingredients: 1/2 cup diced cooked whit meat chicken 1/2 cup torn washed raw spinach leaves 1 tablespoon light mayonnaise Dash of ground cinnamon Dash of nutmeg Lemon pepper to taste 1 oz whole wheat pita bread split open Pinch marjoram/oregano Pinch dried mint Method: Mix chicken, spinach, mayonnaise and seasonings, stuff into pita pocket. \NewEntry Sauteed Spinach with Mushrooms Ingredients: 1 lb fresh spinach in bulk or 1 10-oz pkg fresh spinach 3 tablespoonn butter 1/2 lb mushrooms cut into 1/4 inch slices 1 teaspoon finely minced garlic Salt and fresh ground pepper to taste Method: Pick over the spinach and remove and discard any tough stems and blemished leaves. Rinse and drain well. Heat 2 tablespoon of the butter into a skillet. Add mushrooms and cook, stirring often, over high heat until mushrooms are browned. Add the remaining butter and spinach and cook, stirring, until wilted, about 1 minute. Sprinkle with garlic, salt and pepper. Cook about 1 minute without browning the garlic and serve. \EndFolder \NewEntry VEGETABLES:Squash \NewFolder \NewEntry Acorn Squash with Cherries Ingredients: 2 acorn squash about 3 lb total 1 can (21-oz) cherry pie filling 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1 tablespoon butter/margarine Salt and ground black pepper opt. Method: Cut squash in half lengthwise and remove seeds. Place squash, hollow side up, on a large, microwave safe dish, with stem ends to the outside of dish. Cover with plastic wrap. Microwave on high percent power 5 minutes. Rotate dish 1/4 turn. Microwave 2 minutes on high. Remove squash from microwave and carefully remove plastic wrap. In a medium bowl, combine cherry filling, cinnamon and ginger; mix well. Divide butter into 4 equal pieces and put in the bottom of each acorn cavity. Season with salt and pepper, if desired. Fill acorn cavities with equal portions of cherry mixture. Microwave, uncovered, on high 3-5 minutes, turning once, or until cherries are hot. \NewEntry Gingered Acorn Squash Ingredients: 2 small acorn squash 4 tablespoon fresh orange juice Ground ginger and nutmeg Method: Preheat oven to 375 degrees. Halve the squash from stem end to bottom. Remove seeds and discard. Slice a thin piece off the bottoms so that squash will stand straight. Arrange the 4 halves in a shallow baking pan just to fit. Place 1 tablespoon orange juice in each cavity. SPrinkle lightly with ginger and nutmeg. Cover the dish well with aluminum foil; bake for 1 to 1 1/ 2 hours, or until tender. Remove from oven, discard foil; let rest for 5 minutes before serving, so juice can penetrate squash. \NewEntry Spaghetti Squash Mexicana Ingredients: 1 chopped large onion 1 minced garlic clove 1 tablespoon vegetable oil 2 chopped coarse large tomatoes 1 can (15-oz) tomato sauce 3 tablespoon chopped green chilie 1/2 teaspoon ground cumin 1 teaspoon chopped oregano or 1/2 teaspoon dried oregano 1 spaghetti squash about 4 lb Method: In large skillet, over medium heat, saute onion and garlic in oil about 2 minutes, until soft. Stir in next 5 ingredients; bring to a boil. Reduce heat to low; simmer 15 minutes, stirring occasionally. For squash, with knife, deeply pierce squash in two places; place on paper towel in microwave. Cook on high 24-26 minutes, until squash is soft when pressed with fingers. Let stand 5 minutes, then cut lengthwise in half; discard seeds. Using fork, scrape strands onto serving platter. To serve, pour sauce over squash; garnish with oregano sprig.Serve with Mexicana Pita Chips (see recipe). \EndFolder \NewEntry VEGETABLES:SweetPotatoes \NewFolder \NewEntry Candied Yams #1 Ingredients: 1 can yams OR 4 fresh yams 1/2 cup orange juice 1/4 cup brown sugar 1/4 cup butter 1/2 bag minature marshmallows (optional) 1 sliced orange Method: Drain yams and discard liquid. Arrange in baking dish. POur orange juice over yams. Sprinkle liberally with brown sugar. DOt with butter. Sprinkle with marshmallows, if desired. Place orange slices on top. Bake for 30 minutes at 350 degrees or in any oven temperature (i.e., right along with the turkey) until marshmallows melt and liquid is bubbly. \NewEntry Candied Yams #2 Ingredients: 2 16-oz can or 1 29-oz can cut yams/whole yams 5 tablespoon butter/margarine 1/3 cup brown sugar firmly packed 1/3 cup chopped pecans - optional 1 cup miniature marshamllows - optional Method: STOVE TOP - Pour sweet potatoes and liquid into 2 quart saucepan. Cook until potatoes are heated through. Drain liquid and set aside. While sweet potatoes are heating, combine butter or margarine and brown sugar in 1 quart saucepan and cook until hot but not boiling. Add nuts to sauce, if desired, and pour over hot sweet potatoes. STir just to coat. Serve immediately. \NewEntry Mallo-Whip Sweet Potatoes Ingredients: 2 can (17-oz) sweet potatoes drained mashed 2 cup miniature marshmallows 1/4 cup melted margarine 1/4 cup orange juice 1/2 teaspoon cinnamon Method: Preheat oven to 350 degrees. In large bowl, stir together sweet potatoes, 1 cup marshmallows, margarine, juice and cinnamon. Spoon into 1 quart casserole. Bake 20 minutes. Sprinkle with remaining marshmallows; broil until lightly browned. \EndFolder \NewEntry VEGETABLES:Tomatoes \NewFolder \NewEntry Cheery Cherry Tomatoes Ingredients: 1 pint basket cherry tomatoes 1/2 cup bottled italian salad dressing 1 tablespoon dried parsley Method: Wash tomatoes under running cold water. Cut each in hald and place in shallow dish. Pour dressing over tomatoes; chill until serving time. Place on serving platter with ham roll- ups; sprinkle with parsley. \NewEntry Grilled Cherry Tomatoes Ingredients: 1/4 cup fresh lime juice 1/4 cup olive oil 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme 1/2 teaspoon coarse salt 1/2 teaspoon ground black pepper 24 cherry tomatoes, stems removed 4 whole thyme sprigs for garnish Method: Combine lime juice, oil, thyme, salt and pepper in a medium sized bowl. Add tomatoes, toss; marinate 1 hour. Meanwhile, soak 4 thin wooden slewers in water for 1 hour. Thread 6 tomatoes on each skewer and grill 3-4 inches from medium hot coals until done, turning once and basting with marinade. Place skewers on a plate. \EndFolder \NewEntry VEGETABLES:Other \NewFolder \NewEntry All Meat Filling Ingredients: 2 1/2 tablespoon butter/oil 1 medium onion finely chopped 3/4 lb lean ground beef/lamb Salt and pepper 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice 1/3 cup pine nuts optional Method: Heat the butter in a frying pan. Fry onions until transparent. Add the meat and fry it, tossing it and squashing with a fork, until it changes color. Season to taste with salt, pepper, and cinnamon and stir in the optional pine nuts. Moisten with a few tablespoons of water and cook gently, covered, until meat is very tender. \NewEntry Alsation Chau Kraut Ingredients: 2 quart sauerkraut 1 chopped onion 1 apple pared cored and chopped 6 crushed juniper berries 1 teaspoon salt 1/4 teaspoon fresh ground pepper 2 tablespoon brown sugar 1 bottle Michigan semi dry Vidal Blanc 1 pork tenderloin (1 1/2-2 lb) and 3-4 smoked pork choped or bratwurst 6 peeled potato halves Method: Mix sauerkraut, onion, apple, juniper berries, salt, pepper, brown sugar and wine together and bake in large pan at 225 to 250 degrees for 8 hours. Stir once or twice, adding water if needed. Do not cover. About 1 1/2 hours before serving, lay 1 pork tenderloin and smoked pork chops or smoked brats on top. Tuck potatoes under sauerkraut. Increase heat to 350 degrees, and bake for 1 to 1 1/2 hours, adding more water if needed. Serve this one pan meal with a Michigan semi-dry Vidal Banc or Riesling for excellent results. \NewEntry Artichokes with Spicy Sauce Ingredients: 1 lemon 4 artichokes SAUCE: 1/2 cup plain non fat yogurt 1 tablespoon mango chutney 1 teaspoon italian scallion 1/4 teaspoon curry powder 1/8 teaspoon ground cumin Method: Squeeze juice from lemon into small dish. Remove tough outer leaves at base of artichokes; cut off stems so artichokes will stand upright. With serrated knife, cut off about 1-1 1/2 inches from top. Trim prickly tips of each leaf with scissors, then immediately brush cut surfaces with lemon juice. In 2 quart shallow casserole, place artichokes and 1/4 cup water; cover. Cook on high 10-12 minutes until base is just tender when pierced with fork; let stand covered 5 minutes. Meanwhile, for sauce, in small serving dish, stir together all ingredients. Serve sauce as dipping accompaniment for each artichoke. \EndFolder \NewEntry BREADS:Biscuits \NewFolder \NewEntry Almond Buns Ingredients: 2 tablespoon yeast 1 3/4 cup room temp milk 1/4 cup butter 2/3 cup pure maple syrup 3 3/4 cup unbleached flour 1 pkg (8-oz) cream cheese 1/2 cup ground almonds 3 cup room temp milk Put yeast into warm milk. Let sit 5 minutes. Cut together butter, maple syrup and flour. Make a well in the center, and stir in cream cheese and almonds. Pour in yeast mixture and the additional milk. Knead the dough on a floured surface 5 minutes. Place dough in lightly oiled bowl. Let rise for 45 minutes. Punch down dough, and knead again for 4 minutes. Roll dough to 1/2 inch and cut in 5-inch rounds. Place buns on lightly oiled cookie sheet, and bake at 400 degrees for 8-10 minutes. Serve warm. Method: \NewEntry Baking Powder Biscuits #1 Ingredients: 2 cup all purpose flour 1 level tablespoon baking powder 1/2 teaspoon salt 1/2 stick (4 tablespoon) margarine/other shortening 3/4 cup milk Method: Sift the flour into a mixing bowl with the baking powder and salt. Then using your fingers, two knives or a heavy fork, blend the fat and flour into very thin particles. Add the milk and stir just enough to make the dough cling together. It will be soft. Turn out on a floured surface and knead about 1 minute. Pat or roll out. If you want high, fluffy biscuits, the dough should be 1/2 to 3/4 inch thick; if you want thin, crusty biscuits, make it about 1/4 inch thick. Cut in rounds or squares. For crisp biscuits, place far apart on an ungreased cookie sheet; for fluffier biscuits, place close together on an ungreased cookie sheet. Bake in a preheated oven at 450 degrees for about 12-15 minutes and serve piping hot with butter, preserves or honey. \NewEntry Baking Powder Biscuits #2 Ingredients: 2 cup flour 3 teaspoon baking powder 3/4 cup milk 1 teaspoon salt 1/4 cup shortening Method: Sift dry ingredients together. Melt shortening and combine with the milk. Add this to dry ingredients, mixing well. Turn out on floured board and knead about 10 times. Roll out to about 1/4 inch thickness and cut with biscuit cutter. Bake in preheated oven about 450 degrees for 10-12 minutes. \EndFolder \NewEntry BREADS:Rolls \NewFolder \NewEntry Apple Crescents Ingredients: 1 tablespoon yeast 1/2 cup milk, warm to room temp 1/2 cup butter 1/8 cup maple syrup 1 egg 1 teaspoon lemon rind 2 cup whole wheat pastry flour FILLING: 1 cup diced green apples 1/3 cup diced dates 1/4 cup butter Method: Dissolve yeast in warm milk; set aside. Melt together butter and maple syrup; let cool; add egg, lemon rind, flour, and yeast mixture. Mix together until you have a dough. Refrigerate overnight. Roll dough into 9-inch circles, one for each 4 rools; cut each circle into 4 pie-shaped wedges. Cut together apples, dates and butter. Spread fruit mixture over dough wedges. Roll up each crescent, beginning at the wide end. Place on unoiled cookie sheets, turning ends to form crescent shape;let rise to double in size, about 2 1/2 hours. Bake at 350 degrees 10-15 minutes until golden brown. \NewEntry Cinnamon Rolls Ingredients: 1 tablespoon yeast 1 cup warm water (100 degrees) 3 tablespoon molasses 1/3 cup nonfat dry milk 1 separated egg 1 cup unbleached flour (A) 3 tablespoon butter, melted 1 teaspoon salt 1/2 cup whole wheat pastry flour 3 softened tablespoon butter 1/3 cup sugar 1 tablespoon cinnamon 1/3 cup raisins 1 egg 1 cup cool water 2 1/2 cup (approx) unbleached flour (B) Method: Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten egg white. Allow to rise 30-40 minutes. Stir in first of the unbleached flour (A) until blended; beat about 10 minutes. Cover bowl, set in warm place and let rise about 1 hour 20 minutes. Fold in melted butter and salt. Add pastry flour and additional unbleached flour (B), 1 cup at a time, folding in (do not stir). When dough holds together in one piece, turn out onto floured surface. With floured hands, knead dough, adding flour and reflouring board as needed. Knead until smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil top, and cover with towel. Let rise until doubled in size. After dough has risen, roll out to 12 x 14-inch (if making 16 rolls; figure 3/4 x 14-inch for each roll when scaling). Spread with soft butter. Sprinkle with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into 3/4-inch sec \NewEntry Crescent Rolls Ingredients: 1 tablespoon butter 2 tablespoon honey 1/2 teaspoon salt 1/4 cup hot water 3/4 cup milk 1 tablespoon yeast 1/8 cup warm water 2 cup whole wheat flour 1 cup whole wheat pastry flour Method: Dissolve butter, honey and salt in hot water over low heat. Add milk. Heat until lukewarm. Dissolve yeast in lukewarm water. Add to honey/milk mixture. Combine two flours. Stir enough flour into liquid to make dough thick enough to knead. Knead until smooth and elastic adding flour as needed. Cover and put in warm place to rise; let rise until double. Divide dough in half and rool out. Cut into wedges triangular in shape. Roll up, beginning at base of triangle. Curve ends slightly toward one another to form crescent shape. Allow to rise again until dopubled in size. Bake on cookie sheet at 400 degrees for 14 minutes, until golden brown. \EndFolder \NewEntry BREADS:Muffins \NewFolder \NewEntry Add a Fruit Muffins Ingredients: 1 1/2 cup all purpose flour 1/2 cup whole wheat flour 1 tablespoon baking soda 1/2 teaspoon salt 2/3 cup milk 2 egg 1/4 cup honey 1/4 cup oil 1 cup raisins 1 medium banana, mashed/1 medium apple/pear grated Method: Combine flours, baking soda and salt in bowl; mix to blend. In another large bowl, combine eggs, milk, honey and oil; mix to blend. Add dry ingredients to milk mixture; stir just until ingredients are moistened. Add raisins and fruit of your choice; stir just to blend. Spoon batter into 2 3/4 inch greased or paper lined muffin tin cups, filling about 3/4 full. Bake in 400 degree oven 18-20 minutes or until golden brown and springy to the touch. \NewEntry Apple Bran Muffins Ingredients: 1 1/4 cup bran 1 cup whole wheat pastry flour 2 1/2 teaspoon baking powder 3/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/3 cup milk 2 eggs 3/4 cup maple syrup 1/4 cup butter 1 cup apples, green are best, chopped 1 cup raisins (optional) Method: Combine bran, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour mixture into oiled muffin tins, and bake at 350 degrees until tops split, 15-25 minutes. \NewEntry Apple Raisin Bran Muffins Ingredients: 1 1/2 cup shreds of wheat bran cereal 1 cup skim milk 1/4 cup melted oleo 1/2 cup honey 1 large cooking apple peeled cored and grated (1 1/2 cups) 3/4 cup raisins 1 well beaten large egg 1 teaspoon cinnamon 1 1/4 cup all purpose flour 2 teaspoon baking powder 1/2 teaspoon baking soda Method: Heat oven to 400 degrees. Lightly grease 12 muffin cups. In a large bowl, soak cereal in milk for 5 minutes. Stir in oleo, honey, apple, raisins, egg and cinnamon. In another bowl, combine remaining ingredients. With a rubber spatula, fold flour into apple bran mixture just enough to moisten. Do not over mix. Evenly distribute among muffing cups. Bake 20 minutes or until done. \EndFolder \NewEntry BREADS:QuickBreads \NewFolder \NewEntry Amish Friendship Bread #2 Ingredients: 3 cup flour in 1 cup segments 3 cup sugar in 1 cup segments 3 cup milk in 1 cup segments 2/3 cup oil 2 cup flour 1 cup sugar 1 1/2 teaspoon cinnamon 3 egg 1 1/4 teaspoon salt 1/2 teaspoon baking soda Method: On Day 1 combine 1 cup flour, 1 cup sugar and 1 cup milk in tightly covered container. On Day 2, 3, 4; stir. On Day 5 add 1 cup flour, 1 cup sugar and 1 cup milk. On Day 6, 7, 8 and 9; stir. On Day 10 add 1 cup flour, 1 cup sugar and 1 cup milk and stir wee and pour 1 cup each into 3 containers and give two to friends. These 3 containers are treadted like day 1 and the procedure must begin again to keep the starter going. To the remaining batter add; oil, 2 cup flour, 1 cup sugar, cinnamon, eggs, salt and soda. Mix all ingredients together with mixer. Pour batter into 2 well greased and floured loaf pans. Bake from 45-50 minutes in 350 degree oven. \NewEntry Amish Friendship Bread #1 Ingredients: 1 cup milk 1 cup sugar 1 cup flour Method: Day 1: Put starter ingredients in bowl. Day 2, 3, 4: Stir with plastic/ wooden spoon. Day 5: Add 1 cup milk, 1 cup flour and 1 cup sugar and stir until blended. Day 6, 7, 8 and 9: Stir once a day. Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. STir until well mixed and pour 1 cup into each of 3 containers and give to a family and friends. \NewEntry Apple Buttermilk Loaves Ingredients: 3 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup butter/margarine 1 cup granulated sugar 1 cup packed brown sugar 3 egg 1 teaspoon vanilla 3/4 cup buttermilk 1 1/2 cup (1/2 lb or 1 large) pared cored and fine chopped rome beauty apples 1/2 cup nuts 1 teaspoon grated orange peel Method: Combine flour, baking powder, soda and slat. Set aside. Cream butter and sugars; beat in eggs one at a time and vanilla. Stir in buttermilk alternately with flour mixture. Fold in apples, nuts and orange peel. Pour into two 8 1/2 x 4 1/2 x 2 5/8 inch greased and floured loaf pans. Bake at 350 degrees 50-60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Wrap and let stand overnight to allow flavors to blend. \EndFolder \NewEntry BREADS:YeastBreads \NewFolder \NewEntry Accidental Whole Wheat Herb Bread Ingredients: 1 can V-8 juice (11.5-oz) or tomato juice 2 egg or egg substitute 2/3 cup water 2 cup low fat cottage cheese 1/2 cup scallions minced or fresh chives in amounts to taste 1 teaspoon dill 3 cup whole wheat flour 5-6 cup unbleached white flour 2 pkg fast rising yeast 1 tablespoon sugar Method: Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat in microwave to 125-130 degrees using a thermometer. Combine whole wheat flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry ingredients together. Knead dough on work surface sprinkled with remaining flour, until the dough is smooth and elastic, about 5-8 minutes. Place the dough in bowl, cover with a towel, and rest 10 minutes. Divide the dough and place in two 5 1/4 x 9 1/4 inch loaf pans. Cover with plastic wrap sprayed with non stick vegetable coating and put in a warm place for 20 minutes. Bake in preheated, 425 degree oven for 25 minutes, or until the loaves sound hollow when tapped. Remove from loaf pans and cool on rack. NOTE: You may need to practice before you get the results you wish. \NewEntry Amish Friendship Bread #1 Ingredients: 1 cup amish friendship breat starter (see recipe) 2 cup divided flour 2 cup divided sugar 2 cup milk 2/3 cup oil 1 cup sugar 3 egg 1 teaspoon vanilla 1/2 teaspoon baking soda 2 cup flour 1 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Method: On the first day of the process, do nothing to the 1 cup of starter dough. Leave it, covered, in a warm place. On days 2, 3 and 4, stir the starter with a wooden spoon ( do not use a metal spoon). On the 5th day, add 1 cup of flour, 1 cup of sugar and 1 cup of milk and stir. On days 6, 7, 8 and 9, stir only. On day 10, add 1 cup of this mixture into each of 2 containers and give, along with bread recipe, tofriends. Keep 1 cup refrigerated until you are ready to start the next batch of bread. You should have 4 cup of starter left to make bread. To that add the oil, 1 cup sugar, eggs, vanilla, baking soda, 2 cup flour, baking powder, cinnamon and salt. Mix well and pour into greased and sugared loaf pans (whatever sizze and shape you wish). Bake 40-50 minutes at 350 degrees. Cool 10 minutes and remove from pans. Makes 2 large loaves or 4 small loaves. \NewEntry Bran Bubble Loaf Ingredients: 1 cup bran cereal 1 cup boiling water 1/2 cup margarine 3 1/2 to 4 cup all purpose flour 2 pkg rapidrise yeast 2 tablespoon sugar 1 teaspoon salt 2 rrom temperature egg 1 cup dates/pitted dates snipped 1 cup walnuts/pecans chopped 1/2 cup maple flavored syrup Method: Mix bran cereal, water and 1/4 cup margarine; cool until very warm, 125- 130 degrees. In large bowl, mix 2 cups flour, undissolved yeast, sugar and salt; stir in warm bran mixture. Mix in eggs, dates and enough additional flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 6-8 minutes. COver; let rest 10 minutes. Divide dough into 20 pieces; shape into balls. Melt remaining 1/4 cup margarine; dip balls in margarine. Place 10 balls in greased 9 x 5 x 3 inch loaf pan; sprinkle with 1/2 cup chopped nuts. Repeat layer. Cover; let rise in warm, draft-free place until doubled in size, 45-60 minutes. Bake at 375 degrees for 35-40 minutes or until done. To prevent over browning, loosely cover with foil during last 10 minutes. Remove from oven; slowly drizzle syrup over loaf. Cool in pan on wire rack for 15 minutes. Remove from pan; cool completely on wire rack. \EndFolder \NewEntry BREADS:Cornbread \NewFolder \NewEntry Corn Bread Ingredients: 1/2 cup butter or sunflower oil 1/4 cup honey 1 egg 1 cup milk 1 cup corn meal 1 cup flour 1 pinch salt (optional) 2 teaspoon baking powder Method: Cream together butter or oil, honey, egg and milk. Combine and add the dry ingredients, stir together until just moistened. Bake in oiled pan for 20-30 minutes at 350 degrees. Tops will split when done. \NewEntry Corn Pone Ingredients: 3/4 cup cornmeal 4 teaspoon baking powder 1 egg 1/4 cup lard/vegetable oil 1 1/2 cup flour 1/2 teaspoon salt 1 cup milk Method: Sift flour, baking powder, salt, and corn meal. Add eggs, milk and melted and cooled lard to make a stiff batter. Less milk can be used. Pour in greased pie pan or half fill greased muffin tin. Bake in preheated oven at 450-500 degrees for 18-20 minutes. Remove from oven, and while cornbread is still hot, cut into pie-shaped slices. Split these with knife and insert butter between upper and lower layers. Or break slices into pieces in cereal bowl, add buttermilk and serve. \NewEntry Cornbread #1 Ingredients: 2 tablespoon unsalted butter 1 1/2 cup stone ground cornmeal 1/4 cup sugar 1/2 cup flour 1 teaspoon salt 1 1/2 teaspoon baking powder 2 cup milk 2 beaten eggs 1 cup heavy whipping cream Method: Preheat oven to 350 degrees. Put the butter in a 2 1/2 quart baking-serving dish or heavy iron skillet and place it in the oevn until the butter has melted. Keep it warm but don't let the butter burn. Mix the dry ingredients together, add the milk and beaten eggs, and beat well. Pour the batter into the hot buttered pan and bake for 10 minutes. Then pour whipping cream into the center of the cornbread without stirring it and return it to the oven to bake another 20 minutes. The circumference will be like cornbread but the center will be almost liquid. \EndFolder \NewEntry BREADS:Stuffing \NewFolder \NewEntry Apple Onion Turkey Stuffing Ingredients: 5 tablespoon butter 1 cup diced onion 2 cup bread crumbs 2 chopped pippin apples 1 cup white wine 2 tablespoon lemon juice 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1 cup chopped almonds Method: In frying pan, melt butter and saute onions until they are clear. In a bowl, combine the bread crumbs with the onion mix. Add apples and wine. Return to pan and cook 5 minutes lopnger. Add the renmaining ingredients. Stuff into turkey neck and body cavities. \NewEntry Cranberry Sausage Stuffing Ingredients: 1/2 to 1 lb bulk pork sausage 1 cup chopped celery 1 cup chopped onion 1/2 stick (1/4 cup) butter or margarine 1 pkg (16-oz) cubed herb seasoned stuffing mix 1 cup fresh cranberries cut into halves 1/2 cup diced chestnuts cooked if fresh or use canned 2 teaspoon rubbed sage 2 cup chicken broth Method: Crumble sausage into skillet and saute with celery and onion in butter until vegetables are just tender. In a large bowl combine stuffing mix, sausage and vegetables, cranberries, chestnuts and sage. Moisten evenly with broth. Just before roasting, stuff turkey neck and body cavities lightly. Makes enough stuffing for a 12-14 lb turkey. \NewEntry East Coast Oyster Stuffing Ingredients: 1 cup oysters (12-oz) drained reserving 1/4 cup liquid 1 cup water 1/2 cup margarine 1 1/2 cup chopped onion 1 cup chopped celery 8 cup dry bread cubes 3/4 cup chicken broth 1 beaten egg 1 1/2 teaspoon poultry seasoning 1/2 teaspoon salt 1/4 teaspoon pepper Method: In small saucepan, heat oysters in water until boiling. Reduce heat to low; simmer, covered 5 minutes or until oysters are set. Drain and chop coarsely; set aside. In large skillet, melt margarine; add onion adn celery. Cook until tender. In large bowl, combine oysters with cooked vegetables, bread cubes, broth, egg and seasonings; mix well. Stuff turkey loosely with stuffing immediately before roasting. SPoon rem,aining stuffing into greased baking dish. Bake at 325 degrees for 40-50 minutes or until hot. Makes enough for a 12 lb turkey, or 10-12 servings. \EndFolder \NewEntry BREADS:Other \NewFolder \NewEntry Amish Friendship Bread Starter Ingredients: 3 cup white flour 1 pkg instant dry yeast 2 1/2 cup lukewarm water (110-120 degrees) Method: With a wooden spoon (never use metal - it reacts wickedly), mix together flour, yeast and water in large bowl. Cover and let set in a warm place overnight. Use the next day or refrigerate for later use. \NewEntry Bruschetta Al Pomodoro Ingredients: 1 cup extra virgin olive oil Salt and pepper to taste 4 large, thick slices Italian OR French bread or loaf 4 ripe tomatoes, cut tiny pieces 4 chopped fine cloves garlic 1 cup fresh basil leaves, chopped very fine Method: Pour 3/4 cup of olive oil in a deep dish, add the salt and pepper and dip each side of the bread in the oil long enough to soak each slice very lightly. Toast the bread in an oven at 425 degrees for about 15 minutes until crisp, or toast on barbecue grill. Place tomatoes in colander, add salt and pepper and allow to drain. Mix in basil and garlic and add the rest of the olive oil. Spread each slice of the toasted bread with chopped tomatoes, arrange on a large plate and serve. \NewEntry Chicken Puffs Amandine Ingredients: 1/2 cup canned chicken broth 1/4 teaspoon almond extract 1 can devil chicken spread 3 tablespoon diced toasted almond optional 2 eggs 1/8 teaspoon salt 1/2 cup sifted flour 1/4 cup butter Method: Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one. Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm. \EndFolder \NewEntry BREADS:Rice \NewFolder \NewEntry ALmond Rice Pilaf Ingredients: 2/3 cup sliced almonds 3 tablespoon butter divided 1 cup chopped onion 2 clove garlic chopped fine 1 small green bell pepper diced 1 cup long grain rice 1/2 cup raisins - optional 1 teaspoon cumin 1/2 teaspoon salt 1 3/4 cup chicken broth Method: Saute almonds in 1 tablespoon butter until golden; reserve. SAuet onion and garlic in remaining 2 tablespoon butter until translucent. Add green pepper, rice, raisins, cumin and salt; heat to low, cover, cook 20 minutes or until all liquid is absorbed. Remove from heat and let stand covered, 5 minutes. STir in almonds. \NewEntry Baked Rice w/Yellow Squash & Red Pepper Ingredients: 1 medium size red sweet pepper 2 small yellow squash 1/2 lb 2 tablespoon butter 1/2 cup finely chopped onion 1 cup converted rice 1 bay leaf 2 sprigs fresh thyme or 1/2 teaspoon dried 1/8 teaspoon tabasco sauce 1 1/4 cup water or fresh/canned chicken broth Salt and fresh ground pepper Method: Core and seed pepper. Cut flesh into thin strips about 1 1/2 inches long. Wash and trim squash. Cut into 1/2 inch cubes. Heat 1 tablespoon of the butter in a saucepan and add onion. Cook, stirring until wilted. Add pepper strips and squash and cook, stirring, 1 minute over medium heat. Add rice, bay leaf, thyme. tabasco sauce, water, salt and pepper. Stir and bring to a boil. Cover and simmer for 17 minutes. Discard thyme sprigs and bay leaf. Using a fork, distribute the remaining 1 tablespoon butter through the rice. Keep covered in a warm place until ready to serve. \NewEntry Barley Pilaf Ingredients: 1 1/2 lb sliced mushrooms 2 medium chopped onions 8 tablespoon butter (1 stick) 1 3/4 cup medium pearl barley 4 cup chicken broth Method: Saute mushrooms and onions in 1/2 of the butter. Put in oven-proof 2 quart casserole. In same saucepan, saute uncooked barley in remainder of butter on low heat. Cook, stirring until barley is almond colored. This should take 10-15 minutes. Mix barley in with mushrooms and onions. Pour broth over barley mixture and salt and pepper to taste. Bake at 350 degrees for 1 to 1- 1/2 hours. Cover dish for first half hour. Add water if barley becomes dry. \EndFolder \NewEntry MEATS:Beef \NewFolder \NewEntry Arizona Wagon Wheel Ingredients: 1/2 cup chopped onion 2 tablespoon butter 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 teaspoon chili powder 12 oz jar chili sauce 2 cup kidney beans 9 sliced frankfurters 2 cup grated cheddar cheese 4 wedges shaped cheddar cheese Method: Slice 1 frankfurter, end to end, and crosswise. Saute onion in butter; add seasonings. Blend in chili sauce, kidney beans, and 8 frankfurters, sliced. Cook over medium heat until heated through, about 5 minutes. Stir in melted cheese. Heat until cheese melts. Pour into casserole and decorate top with cheese slices to form wagon wheel. Place cut frankfurter strips on top of cheese slices and bake at 375 degrees a few minutes, until cheese melts. \NewEntry Austrain Steak in Sour Cream Ingredients: 4 rib steaks cut 1 inch thick and boned 1/4 cup flour 2 teaspoon salt 1/2 teaspoon fresh ground pepper 4 tablespoon butter 3/4 cup chopped onion 1 grated carrot 1/4 lb mushrooms 2 tablespoon minced parsley 1 bay leaf 1/2 cup water 1/2 cup sour cream 2 tablespoon caper Method: Trim the fat from the steaks. Dip them in a mixture of the flour, salt and pepper. Melt the butter in a large skillet; brown the steaks quickly on both sides. Add the onions, carrot, mushrooms and parsley; let brown 5 minutes. Add the bay leaf and water. Cover and cook over low heat 15 minutes. Transfer the steaks to a heated platter and keep warm. Discard the bay leaf and puree the gravy in a blender or force through a sieve. Return to skillet, blend in the sour cream and capers. Taste for seasoning, heat and pour over the steaks. \NewEntry Baked Steak w/Wild Rice Dressing Ingredients: 1 pkg long grain and wild rice mix cooked 1 1/2 lb cross rib/round/rump roast cut 1/2 inch thick 1/4 cup flour 1/4 teaspoon salt 1 teaspoon pepper 2 tablespoon butter 1 cup beef broth 1 small jar sliced mushrooms 3 tablespoon oil Method: Coat meat with the salt, pepper, and 1/4 cup flour. Put meat on a flat working surface and pound both sides to flatten. Set aside. Dressing: Melt butter in saucepan. Blend in 2 teaspoon flour and stir until bubbly. Add 1/2 cup of the broth; stir until thickened. Remove from heat and stir in the cooked rice and mushrooms. Pile rice on one half of heat and stir in the cooked rice and mushrooms. Pile rice on one half of the steak and fold other half over it. Fasten with skewers or picks. Heat oil in a large skillet. Add steak and brown. Pour remaining broth into a skillet; cover. Bake at 325 degrees for about 1 hour, or until meat is fork-tender. \EndFolder \NewEntry MEATS:Pork \NewFolder \NewEntry America's Cut Bavarian Ingredients: 2 tablespoon flour 1 tablespoon butter 4 oz sliced mushrooms 1/2 teaspoon thyme 8 oz beer at room temperature 4 america's cut 1 1/4 to 1 1/2 inch thick boneless pork center loin chop Method: Melt butter in heavy skillet over medium high heat. Lightly flour chops and brown quickly on both sides. Remove. Add mushrooms and thyme to pan and saute 1 minute. Return chops to skillet, add beer, bring to a boil. Cover and simmer 12-15 minutes. \NewEntry Baked Beans and Pork Roast Ingredients: 2 jar (48-oz) precooked northern beans 2 lb fresh pork cut in 1-in cubes 2 cup dark brown sugar 2 tablespoon gray poupon brand mustard 1 medium fine chopped onion 1/4 cup blackstrap unsulphured molasses 1/4 cup ketchup Method: Combine the beans, pork, brown sugar, mustard, onion, molasses and ketchup. Mix thoroughly and pou into an ovenproof casserole. Bake, uncovered, in a 300 degree oven for 4 1/2 to 5 hours. \NewEntry Baked Ham with Peaches Ingredients: 12-lb ham Cloves 1/2 cup orange juice 1 large grated zest orange Juice from 1 lb can peaches 1/2 cup peach/plain brandy 1 teaspoon ground ginger 1 teaspoon allspice 1 tablespoon dry mustard Drained peach halves Currant jam Method: Preheat oven to 300 degrees. Score fat in diamond pattern and stud with cloves. If there is a skin or rind, roll it back for scoring and then back for roasting. It will be removed later. Roast 1 hour on a rack in preheated oven. Remove ham from oven, remove rind, pour orange juice in baking pan and sprinkle grated orange zest over ham.Return to oven for another hour basting every 15 minutes. Mix the brandy and spices into peach juice. Pour entire mixture over ham and continue basting during the remaining cooking time of total 15 minutes per pound cooking time. Raise heat if necessary to get a good mahogany color. Garnish with drained peach halves filled with a dollop of currant jam. \EndFolder \NewEntry MEATS:Lamb \NewFolder \NewEntry Barbecued Lamb on Skewers Ingredients: 2 lbs stewing lasmb, cut into 1/4" cubes 4 tablespoons fresh lemon juice 3 cloves garlic, minced 1 tablespoon hot chili oil (or 1/2 teaspoon cayenne and 1 tablespoon salad oil) 1 pinch salt Method: Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer lamb; you should have enough for two skewers per serving. Barbecue until browned, but still juicy. Overcooking will dull flavors. Serve with Moslem bread or baked sesame rolls. \NewEntry Braised Lamb Shanks Italian Style Ingredients: 24 lamb shanks Flour as needed 1 cup olive oil 8 chopped cloves garlic 1 chopped quart onion 1 can (10-oz) drained tomatoes 2 cup white wine heated to boiling 2 cup stock (lamb/beef/chicken) Chopped parsley to taste Salt pepper crumbled dried oregano to taste Method: Dredge lamb shanks in flour, shake off excess. Lay shanks in deep-sided baking pan. Sprinkle shanks with olive oil. Heat in 450 degree oven for 20-30 minutes, turning as needed. Remove and drain off fat. Add remaining ingredients. Cover with foil and bake at 350 degrees for 1 1/2 hours or until lamb is tender. Serve with saffron rissotto. \NewEntry Braised Lamb with White Beans Ingredients: 1 cup dry white navy beans 1/4 cup all purpose flour 2 teaspoon coarsely ground pepper 1/2 teaspoon salt 4 lamb foreshanks (3/4 lb each) 2 tablespoon olive oil 6 carrots peeled and cut into rounds 1/2 inch thick 2 tablespoon finely grated lemon zest 8 slightly crushed cloves garlic 2 tablespoon capers 6 fresh sage leaves or 1 teaspoon rubbed sage 1 tablespoon fresh rosemary or 1 teaspoon dried 1 teaspoon dried thyme 1 bay leaf 2 cup beef broth 2 tablespoon chopped italian parsley for garnish Method: Rinse beans, cover with water; soak overnight. Mix flour, pepper and salt in bowl. Dredge lamb shanks in mixture, shaking off excess. Heat oil in oven-proof casserole. Brown lamb quickly on all sides. Remove to a dish and pour off fat. Drain the beans and place in the casserole with carrots. Cover with lamb shanks. Add 1 tablespoon lemon zest, garlic, capers, sage, rosemary, thyme and bay leaf. Pour broth and 1 cup water over all. Bring to a boil on top of stove, cover and bake for 1 1/2 hours. Remove lamb shanks to a plate. Drain vegetables, reserving the broth. Discard bay leaf. Return vegetables to casserole, place lamb shanks on top and cover. Cool broth. Skim off fat. Pour defatted broth into a saucepan; boil for 3 minutes to reduce. Pour over lamb. Return casserole to oven for 15 minutes to heat. Serve lamb and vegetables in large shallow bowls, spooning broth over the top. Garnish with chopped parsley and remaining lemon zest. \EndFolder \NewEntry MEATS:Veal \NewFolder \NewEntry Barbecued Veal Breast Ingredients: 1 lb smoked bacon chopped 2 whole medium onions chopped 4 garlic cloves minced 3 stalks celery finely chopped 1 can (6-oz) dark beer 2 can (8-oz) tomato sauce 1 cup ketchup 1/2 cup brown sugar 1 tablespoon worcestershire sauce 3 tablespoon prepared mustard 1 whole veal roast deboned but leave a little meat on bones 1/2 cup vegetable oil 3 green onions finely chopped Method: Saute bacon in a large saucepan. Add onions, garlic and celery. Cook until onions are translucent, then drain off oil and grease, and deglaze the pan with beer. Add tomato sauce, ketchup, brown sugar, worcestershire sauce and prepared mustard. Cover and simmer for 30 minutes. Season the veal ribs on both sides with salt and pepper and brown well in hot oil on both sides. Cut veal into strips between ribs. Place veal in a heavy, covered casserole, pour over sauce and braise in 325 degree oven for 30 minutes. Sprinkle with chopped green onions before serving. \NewEntry Braised Veal Rolls in Brandy Ingredients: 2-3 lb boned breast of veal 1 clove crushed garlic 1 1/2 cups water 2 teaspoon salt 1/2 teaspoon black pepper 1/2-3/4 lb pork sausage 4 tablespoon butter 2 tablespoon brandy 12 small onions Method: Bone out the veal breast. Cut up the bones and put them in a pot with the garlic. Add water and simmer for 30 minutes. Lay out the boneless breast and sprinkle with salt and pepper. Spread on a thin layer of the sausage. Roll up and tie at one-inch intervals. Then cut between the strings into one- inch-thick veal rolls. Melt butter in heavy skillet, brown veal rolls on both sides. Pour off the fat. Heat the brandy; flame and pour over veal rolls when the flames die. Add onions and reduce the heat to low, cover and simmer for 30 minutes. Remove the cover from pot of bones and increase the heat to cook the stock down to about 3/4 cup. Add the stock to veal rolls, cover,and cook for 1 hour. Thicken the sauce slightly, if needed, with arrowroot in cold water. Serve with a rice pilaf or sauteed potatoes. \NewEntry Breast of Veal with Orzo Stuffing Ingredients: 1 breast of veal (3-5 lbs) 1 1/4 cup orzo cooked 4 slices chopped bacon Salt and pepper 1/2 bunch spinach cleaned and stems removed 1/4 cup pine nuts 1/4 cup dried apricots chopped 3 chopped green onions 1 tablespoon butter 1 tablespoon olive oil 1 cup white wine 1 cup veal stock 1-2 tablespoon arrowroot 1-2 tablespoon cold water Method: Bone out the veal breast. Put bones in a saucepan, add enough water to cover, and soimmer 1-2 hours to make a rich veal stock. Add more water if necessary - you will need approximately 1 cup of stock. Cook orzo according to package directions. Set aside. Cook bacon until partially done (not crisp), drain and set aside. Season veal with salt and pepper. Lay spinach leaves, enough to cover, on the boneless veal breast. Spread on a layer of orzo. Roll up, jelly roll fashion, and tie with butcher's twine at 1 inch intervals. In a heavy casserole or dutch oven, brown the veal and roll well on all sides in butter and oil. Add wine and veal stock. Cover and simmer for 1 hour. Remove roast to a serving platter and keep warm. Thicken sauce with arrowroot mixed with equal parts of cold water if thicker sauce is desired. Remove strings and slice the veal roll into 1 1/2 inch thick slices. Serve with sauce. \EndFolder \NewEntry MEATS:Game \NewFolder \NewEntry Beef or Venison Jerky Ingredients: 2 - 8 lb venison/beef roast 1 tablespoon salt 1/4 teaspoon black pepper 1 teaspoon white pepper 1/2 teaspoon red pepper 1 teaspoon meat tenderizer 2 tablespoon seasoned salt 2 teaspoon accent 1 teaspoon garlic powder 1 tablespoon litchen bouquet 2 tablespoon morton tender quick 1/3 cup worcestershire sauce 1/3 cup soy sauce 1/3 cup barbecue sauce 1/3 cup liquid smoke Method: Cut meat in thin slices. Meat is easier to cut when partially frozen and it will cut evenly. Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke. Marinate meat in sauce for 24 hours in a sealable plastic bag. Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting. Continue to dry in warm oven if necessary. Oven's with pilot lights work especially well. \NewEntry Venison Casserole Ingredients: 1 lb ground venison 1 chopped medium onion 1 can condensed cream of mushroom soup 1 can (4-oz) mushroom stems and pieces 1/2 teaspoon salt 6-8 medium potatoes peeled and sliced 1 large package frozen peas 1/2 cup milk Method: Preheat oven to 350 degrees. Brown venison and onions and drain well. This is very important; venison fat doesn't taste good. Add soup, mushrooms and salt and heat through. In a 2 1/2 or 3 quart casserole dush, layer sliced raw potatoes, frozen peas and meat mixture, ending with meat. Pour milk over the top and bake, uncovered for 1 1/2 hours, or until potatoes are done. \NewEntry Venison Parmigiana Ingredients: 1 cup toasted bread crumbs 2 teaspoon thyme 1 teaspoon sweet basil 1/2 teaspoon coarsely ground pepper 1 teaspoon garlic powder 6 venison tenderloins/butterfly steaks 1/2 cup egg substitute beaten slightly 1/4 cup olive oil 1 jar (15-oz) meat flavored spaghetti sauce 1 cup finely shredded mozzarella cheese Method: Preheat oevn to 400 degrees. COmbine the rbead crumbs, thyme, basil, pepper and garlic powder. Dip each piece of venison in the egg substitute, then into bread crumbs mixture, coating thoroughly on both sides. Heat olive oil over medium heat and brown venison on both sides until done. Place venison steaks on top of sauce and sprinkle with parmesan and mozzarella. Bake 15 minutes, or until cheeses are melted and lightly browned. \EndFolder \NewEntry MEATS:GroundMeat \NewFolder \NewEntry 17th Century Meat Pie Ingredients: 2 lb ground moose 2 lb ground pork 3 medium chopped fine onions 5 cups tiny cubed potatoes 2 cup beef stock 1 teaspoon allspice 1 teaspoon savory 1 teaspoon dry mustard 2 teaspoon salt 1 teaspoon pepper Pie crusts Method: Mix meat and spices, refrigerate overnight. Simmer meat with beef stock until all liquid has boiled away, 3-4 hours. After meat has cooled fill pie crusts and bake. You can use beef for moose meat. You can add grated carrot and celery, top with mashed potatoes before baking. \NewEntry All American Cheeseburger Ingredients: 1 lb ground beef 1 tablespoon worcestershire sauce 1 tablespoon mustard 1 can (2.8-oz) french fried onion 1/2 cup processed cheese spread 4 hamburger rolls Method: Combine ground beef, worcestershire sauce and 1/2 can french fried onions. Form into 4 burgers, broil or grill to desired doneness. In small microwave safe bowl, combine mustard and cheese spread, microwave on high 1 minute. Pour mustard sauce over burgers. Top with remaining onions. Broil 30 seconds or until onions are golden. Serve on hamburger rolls. \NewEntry Bacon Burgers Ingredients: 1 1/2 lb ground prime chuck 1/4 cup fine chopped parsley 1/4 cup fine chopped fresh basil Salt and fresh ground pepper 1/4 cup heavy cream 2 slices bacon, halved lengthwise Method: Lightly part meat with splayed fingers. Combine parsley, chopped basil, salt, pepper and cream in a small bowl and mix well. Pour slowly over meat, mixing lightly with hands. Gently form into 4 burgers. Half cook bacon slices in skillet on stove. Wrap a length around each burger and secure with toothpick. Cook burgers till done. \EndFolder \NewEntry MEATS:Accompaniments \NewFolder \NewEntry Apple Raisin Pecan Stuffing Ingredients: 1 medium size tart apple cored and diced 1 teaspoon butter 1/4 cup raisins 1/4 cup pecans coarsely chopped 1/8 teaspoon cinnamon Pinch nutmeg Pinch allspice Salt to taste Method: Quickly saute apple in butter until apple begins to brown, about 2-3 minutes. Remove from heat and stir in paising, pecans and seasonings. Makes a great pork chop stuffing. \NewEntry Blue Cheese Stuffing Ingredients: 1/2 cup crumbled bkue cheese 1/2 cup walnuts coarsely chopped 1/8 teaspoon black pepper Method: Stir together blue cheese, walnuts and bleck pepper. Makes a great stuffing for pork chops. \NewEntry Mediterranean Stuffing Ingredients: 1 teaspoon butter 1/4 cup pine nuts 1 minced clove garlic 1 medium size red pepper seeded and finely chopped 1/2 teaspoon garted lemon peel 1 1/2 teaspoon minced green onion 1 1/2 teaspoon minced parsley 1/8 teaspoon oregano 1/8 teaspoon salt 1/8 teaspoon pepper Method: Saute nuts, garlic and red pepper in butter until nuts are golden. Remove from heat, stir in lemon peel, onion, parsley and seasonings. Works well in stuffing pork chops also. \EndFolder \NewEntry MEATS:Other \NewFolder \NewEntry Cornish Pasties Ingredients: Pastry: 4 cup flour Pinch salt 1 cup lard 1 cup cold water approximately FILLING: 8 ox cubed beef stew meat 2 medium potatoes peeled & diced 1 large finely chopped onion Salt and pepper to taste Approximately 2 teaspoon cornstarch Method: PASTRY: Combine flour and salt in a large bowl and cut in lard until mixture resembles fine bread crumbs. Add water slowly, a little at a time, until mixture binds into a soft dough. Wrap dough in plastic wrap and refrigerate at least an hou, a day or two is even better. There will be pastry left over which can be frozen, or make a pie while the oven is on for the pasties. FILLING: Mix together half the beef, half the onion, and one potato for each filling. Season to taste with salt and pepper and sprinkle mixture with 1 teaspoon of the cornstarch. When ready to make pasties, remove pastry from the refrigerator and prepare filling. Preheat oevn to 425 degrees. Roll out pastry as for pie crust and cut out two large circles 10 inches in diameter. Place filling in center. Brush edges of pastry with water and fold one half of circle over to meet the other, creating a half- moon shape. Press edges of pastry together lightly. Turn edges over about half an inch and crimp so it won't ope \NewEntry Easy Italian Pinsheels Ingredients: 1/2 cup mozzarella cheese 1/2 cup chopped pepperoni 1/4 teaspoon oregano 1 egg yolk 1 8 oz can crescent dinner rolls 1 beaten egg white Method: Heat oven to 374 degrees. In small bowl, combine shredded mozzarella cheese, sliced and chopped pepperoni, oregano, and egg yolk; mix well. Separate dough into 4 rectangles. Spread each rectangle with about 3 tablespoon meat mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place cut side down 1 inch apart on ungreased cookie sheet. Brush with beaten egg white. BAke at 375 degrees for 12-15 minutes or until golden brown. Serve warm. Can be reheated by wrapping loosely in foil; heat at 350 degrees for 12-14 minutes. \NewEntry Meat Curry Ingredients: 3 tablespoon butter 1 cup chopped onion 1 teaspoon finely chopped garlic 1/2 cup minced celery 1 cup small cube apples 1/4 cup flour 1 tablespoon curry powder 3/4 teaspoon dry mustard 1 bay leaf 2 1/2 cup chicken broth 3 cup bite-size meat pieces 1/2 cup milk 3 tablespoon chutney Method: Melt the butter in a saucepan and add the onion, garlic, celery and apple. Cook, stirring often, for about 5 minutes. Blend the flour, curry powder and mustard and sprinkle it over the vegetables, stirring. Add the bay leaf. Add the chicken broth, stirring rapidly with a wire whisk. When the mixture has thickened, let it simmer for 15 minutes. Stir often from the bottom to prevent sticking. Add the meat, milk and finely chopped chutney and simmer for 4-5 minutes longer. Serve with rice. \EndFolder \NewEntry POULTRY:Chicken \NewFolder \NewEntry Apricot Wine Chicken Breasts Ingredients: 6-8 chicken breasts 1/2 cup dry red wine 1 12-oz can apricot nectar 1 envelope dry onion soup mix Method: Remove sking from chicken breasts. Place in shallow pan. Mix remaining ingredients, spoon over breasts. BAke at 350 degrees. \NewEntry Arabic Chicken or Kepz Ingredients: 1/2 cup oil 1 dice donion 3 cup of rice 6 cup water 1 small can tomato paste 2 large tomatoes diced 1 large broiler chicken cut into pieces e large peppers diced Method: In a large frying pan; heat the oil and saute onion and add to rice in large pan. Cook rice with 6 cups of water. After rice is cooked add tomato paste. Take off stove and add tomato and green pepper. Broil chicken in oven and stir through the rice. \NewEntry Arroz Con Pollo Ingredients: 2 tablespoon oil 2 lb chicken thighs and legs 1/2 teaspoon paprika 1 tablespoon chopped cilantro 1/2 cup diced onion 1 clove crushed garlic 1 1/2 cup water 1/2 cup white wine 3 diced tomatoes 1 bouillon cube 1 bay leaf 1/2 teaspoon oregano 1 cup celery 2 cups peas 3/4 cup wild rice 1/2 cup almonds 1/2 teaspoon basil 1 teaspoon mixed veg seasoning 3/4 cup short grain brown rice Method: Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water,wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready. \EndFolder \NewEntry POULTRY:Turkey \NewFolder \NewEntry Apricot Glazed Turkey Breast Slices Ingredients: 1/2 cup apricot preserves 1/3 cup vinegar 3 tablespoon dijon mustard 3 tablespoon vegetable oil 1 tablespoon parsley patch lemon pepper seasoning 1 teaspoon parsley patch all purpose seasoning 1 pkg (about 1 lb) fresh turkey breast slices With whisk or spoon, blend first six ingredients well, breaking up apricot pieces. Plcae turkey in shallow baking dish. Pour sauce over turkey. Marinate turkey in refrigerator 2 to 24 hours. Cook over hot coals in covered grill or broiler 3-5 minutes or until no longer pink, turning and brushing with sauce halfway through cooking. Do not overcook. Method: \NewEntry Baked Turkey Ingredients: 1 turkey, any weight 1/2 cup sliced butter 1/2 cup oil 4 cloves garlic pressed 1 teaspoon allspice 1 teaspoon vegetables salt (seasoning salt) Method: Preheat oven to 400 degrees. Place turkey in roasting pan. Lift skin above body cavity and insert butter slices. Rub oil all over skin on body of bird. Sprinkle with seasonings. Cover the top of the turkey with aluminum foil. Wrap the overlapping foil around the top of the roasting pan. Cover with lid also, if available. Reduce heat to 350 degrees and figure amount of cooking time at 20 minutes per pound. Remove foil during last 20 minutes of cooking to allow skin to brown. \NewEntry Beans and Rice w/Smoked Turkey Ingredients: 1 smoked turkey drumstick, skined 1 lb fresh/thawed lima beans or black-eyed peas 1 cup raw brown rice 4 chopped onions 4 ribs sliced celery 1 seeded & chopped bell pepper 8 oz stewed tomatoes 1 cup tomato juice 1 cup dry red wine 1 cup water 4 minced cloves garlic 2-3 bay leaves Salt, pepper, to taste 1 teaspoon dried sage 1 teaspoon dried thyme leaves 1 teaspoon dried rosemary Method: Combine turkey, beans, rice, onions, celery, pepper, tomatoes, tomato juice, wine, water, garlic and spices in a heavy dutch oven. Cover and simmer on top of the range or bake in a 350 degree oven for 2 hours. Remove drumstick; discard bone. Cut meat into bite-size chunks. Stir turkey meat into rice mixture. Remove bay leaves before serving. \EndFolder \NewEntry POULTRY:Duck \NewFolder \NewEntry Cantonese Roast Duck Ingredients: 1 duckling rubbed inside and out with 2 tablespoon salt 2 tablespoon sherry 2 tablespoon hoisin sauce 2 tablespoon dark corn syrup 1 teaspoon five spice powder 1 tablespoon ground brown bean sauce Method: Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up. Preheat oven to 300 degrees. Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool. To serve, carve in the chinese manner, bones and all. Or carve as you would poultry. If carved chinese style, the duckling may be wrapped in foil after carving and frozen. Reheat in foil in 300 degree oven for 30 minutes. \NewEntry Chicken Delicious Ingredients: 2 sliced whole chicken breasts 1/2 teaspoon salt 2 eggs 1/2 cup margarine 2 3-oz can sliced mushrooms 4 slices munster cheese 1/2 cup chicken stock 2 cup dry bread crumbs Method: Cut the chicken into 1 inch pieces and soak in beaten eggs and salt for 2- 3 hours. Drain the chicken and roll in bread crumbs and brown in margarine. Put into baking dish, cover with mushrooms and top with cheese. Baste with chicken broth. \EndFolder \NewEntry POULTRY:Goose \NewFolder \NewEntry Roast Goose w/Basil Bread Stuffing Ingredients: 11-12 lb goose rinsed and patted dry with paper towels if necessary remove any pin feathers 1/2 cup chopped onion 2 cup chopped celery with leaves 1/2 cup butter/margarine 2 loaves bread with crust frozen it crumbles better 2 teaspoon dried basil 1/4 teaspoon minced garlic 1/4 teaspoon pepper 1/4 teaspooon salt 1/2 cup water Method: Saute the onion and celery in the margarine or butter until tender. Crumble the bread into a very large bowl. Sprinkle with basil, garlic, pepper and salt. Toss to combine well. Add sauteed vegetables and toss again. Sprinkle with 1/2 cup water, don't get it soggy. Stuff goose loosely with a quarter to a third of the stuffing. Truss the bird's cavity closed with toothpicks. Roast about 4 hours in an oven preheated to 350 degrees, or until goose tests done on meat thermometer inserted into the thickest part and not touching the bone. Remove grease about once each hour. Place remaining dressing in uncovered casserole on oven 1 hour before goose is done. The dressing will be crusty on the top and the bottom. \EndFolder \NewEntry POULTRY:Pheasant \NewFolder \NewEntry Oven Fried Chicken Parmesan Ingredients: 1/2 cup grated parmesan cheese 1 teaspoon paprika 1/4 teaspoon pepper 2 1/2 to 3lb broiler fryer cut up 1/4 cup melted margarine 1/4 cup flour 1/2 teaspoon salt 1 slightly beaten egg 1 tablespoon milk Method: Combine cheese, flour and seasonings. Combine the egg and milk. Dip chicken in milk mixture; coat with cheese mixture. Place in pan. Pour margarine over chicken. Bake at 350 degrees for 1 hour. \NewEntry Tex-Mex Chicken Breasts Ingredients: 1 fat trimmed frying chicken breast split 3 tablespoon light italian salad dressing 3 tablespoon spicy tomato juice 1 tablespoon lime/lemon juice 1-2 tablespoon chili powder 1/4 teaspoon ground cumin Method: Put chicken breast halves in plastic bag with remaining ingredients. Marib=nate for 30 minutes at room temperature or for several hours in refrigerator. Drain and reserve marinade. Broil or barbecue chicken breasts on grill about 6 inches from heat source for 20 minutes. Turn and baste liberally with reserved marinade; cook until done, about 20 minutes more. \EndFolder \NewEntry POULTRY:Accompaniments \NewFolder \NewEntry Apple Pecan Turkey Stuffing Ingredients: 1/4 cup butter 1 cup chopped onion 1 cup chopped celery 2 can condensed chicken broth 1 pkg (16-oz) herb seasoning stuffing 1 cup chopped toasted pecans Method: In saucepan, in hot butter, cook onions and celery together until tender, stirrin g occasionally. Add broth. Heat to boiling. Remove from heat. Add stuffing, apples and pecans; toss to mix well. Use to stuff a 14-16 lb turkey following directions on turkey packaging or spoon into greased 12 x 8 inch baking dish. Cover; bake at 375 degrees for 30 minutes or until hot. \NewEntry Fresh Fruit & Vegetable Stuffing Ingredients: 1/2 teaspoon paprika 1 large (16-oz) french bread or 2 medium size french breads 2 tablespoon olive oil 1 tablespoon dried thyme 2 teaspoon rubbed sage 2 cup chopped yellow onion 2 cup chopped celery 3 large firm pears cored and cut into 1/2 inch cubes (4 1/2 cup) 2 apples cored and cut into 1/2 inch cubes (3 cups) 2 cup fresh cranberries Grated zest of 2 oranges 3 tablespoon fresh thyme leaves OR 1 tablespoon drued thyme 3 tablespoon chopped fresh sage OR 1 tablespoon rubbed sage 1/2 cup fresh orange juice 1/2 cup defatted chicken broth Salt and pepper to taste Method: BREAD CUBES: Preheat oven to 350 degrees. Cut bread in half lengthwise. Cut crosswise into 1 inch cubes, about 6 cups. Place in a bowl and toss with oil, thyme, sage and paprika to coat. Spread on a baking sheet in 1 layer and bake for 20-25 minutes, until golden. Turn cubes if necessary during baking. Place in a large bowl and set aside. STUFFING: Heat remaining 2 tablespoon of oil in a large casserole. Add onions and celery. Cook over medium heat for 10 minutes to wilt slightly. Add to bread cubes. Add remaining ingredients to bowl and toss together. Adjust seasonings to taste. Cool before stuffing turkey. NOTE: To heat stuffing outside of turkey, place in a 5 quart casserole, cover with aluminum foil and bake in a preheated oven at 350 degrees for 45 minutes. \NewEntry Hens with Herb and Bacon Sauce Ingredients: 6 strips bacon coarsely chopped 1 tablespoon olive oil 2 (1.5 lb each) cornish hens 1/2 teaspoon ground thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon garlic powder 1 cup heavy cream 1/4 cup dry white wine/water 1/2 cup chopped tomato Method: In dutch oven or heavy roasting pan; cook bacon until crisp; remove with a slotted spoon. Add oil, cornish hens over medium high heat, 10 minutes. Sprinkle 1/4 teaspoon ground thyme and reamining seasonings over hens. Roast at 375 degrees for 45 minutes or until done. Transfer to serving plate, keep warm. Skim fat from pan drippings. Add heavy cream, wine, tomato and remaining 1/4 teaspoon ground thyme. Bring to boiling. Reduce heat to medium, simmer, stirring 10 minutes or until slightly thickened. Stir in bacon. Serve with hens. NOTE: CAN USE ONE 3 LB CHICKEN FOR THE CORNISH HENS> ROAST AOUT 1 HOUR. \EndFolder \NewEntry POULTRY:Other \NewFolder \NewEntry Holiday Stuffing Ingredients: 2 tablespoon margarine 1 chopped small onion 1/2 cup chopped green pepper 1/2 cup chopped celery 1 chopped clove garlic 1 (14.5-oz) can chicken broth 3 1/2 cup cornbread crumbs 1 tablespoon poultry seasoning 1 teaspoon pepper 2 bag cooked rice Method: In a large skillet, combine margarine, onions, celery, green pepper and garlic. Saute until tender. Add chicken broth, cornbread crumbs, poultry seasoning and pepper. Simmer 5 minutes. Fold in cooked rice. Recipe may be used as a stuffing and baked in the turkey or may be baked in a casserole at 350 degrees for 15 minutes. \EndFolder \NewEntry SEAFOOD:Fish \NewFolder \NewEntry Baked Catfish with Horseradish Sauce Ingredients: 4 catfish fillets (approx 1 lb) 1 tablespoon lemon juice 2 egg whites 2 tablespoon plain lowfat ypgurt 1 tablespoon chopped onion 1 minced clove garlic 1/4 teaspoon crushed basil 1/4 teaspoon divided pepper 2 tablespoon butter/margarine 2 tablespoon flour 1 cup skim milk 4 teaspoon horseradish (prepared) 1/2 teaspoon paprika Method: Arrange catfish on cookie sheet sprayed with nonstick cooking spray. Sprinkle lemon juice on catfish. IN a small bowl, beat egg whites until soft peaks form. Fold in yogurt, onion, garlic, basil and 1/8 teaspoon pepper. Spoon on top of catfish. BAke in 375 degree oven 20 minutes or until fish flakes. In small saucepan, melt butter. STir in flour until smooth. Stir in milk, horseradish, apprika and remaining 1/8 teaspoon pepper. Cook stirring constantly over medium heat, until mixture is bubbly and slightly thickened. Serve with catfish. \NewEntry Baked Fresh Tuna Ingredients: 1 3/4 lb fresh tuna steaks 4 medium peeled tomatoes 1/2 cup dry vermouth 1 teaspoon crushed basil 2 teaspoon olive oil 1 large sliced red onion Fresh ground pepper Method: Preheat oven to 425 degrees. Rub the tuna steaks with 1 tablespoonn olive oil and season lightly with pepper. In a skillet, saute the onion in the remaining oil until it is limp. Add chopped tomatoes and vermouth and cook briefly. Place the steaks in a shallow baking dish, pour on the onion-tomato mixture, and bake 12-15 minutes, depending on their thickness. Sprinkle with basil. \NewEntry Baked Red Snapper with Crabmeat Ingredients: 1/3 cup crabmeat cartilage remove 1 ripe plum tomato seeded and cut into 1/4 inch dice 1 tablespoon chop fresh cilantro/ basil plus sprigs for garnish Hresh ground black pepper 1 tablespoon heavy cream 1 whole red snapper 1.5-2 lb bone removed head and tail left on 2 thin lime wedges Vegetable oil for baking dish 2 limes cut in half for garnish Method: Preheat oven to 350 degrees. In a bowl, combine crabmeat, tomato, chopped cilantro, lime zest and pepper. Gently stir in cream to moisten and bind mixture. Open snapper and spread stuffing evenly along bottom layer. Close fish and secure with toothpicks. Make 2 deep slits in fish, top to bottom, and insert lime wedges. Place fish on a lightly oiled baking dish, Set in center of preheated oven and bake for 25-30 minutes, or until fish flakes easily when tested with a fork. Remove to a serving dish and garnish with cilantro sprigs and lime halves. \EndFolder \NewEntry SEAFOOD:Shellfish \NewFolder \NewEntry Alaska Snow Crab Stew Ingredients: 2 to 2 1/2 lb frozen alaska snow crab clusters 1 lb white fish fillets (red snapper or cod) 3/4 cup chopped onion 1/4 cup chopped celery 1 minced clove garlic 1/4 cup olive oil 1 can (28-oz) undrained tomatoes 1 can (6-oz) tomato paste 1/2 cup dry red wine 1/4 cup grated carrot 1 bay leaf 2 tablespooon chopped parsley 1/2 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper Dash cayenne pepper Method: Thaw crab and cut into serving size pieces. Crack leg sections. CUt fish fillets into serving-size pieces. Saute onion, celery and garlic in olive oiluntil tender. Add tomatoes, tomato paste, wine, carrot, bay leaf, parsley, oregano, salt, pepper and cayenne. Bring to boil; cover and simmer 10 minutes. Add crab and fish; cover and simmer 10 minutes, or until crab is heated through and fish is cooked. \NewEntry Artichokes Stuffed with Shrimp Ingredients: 6-8 large artichokes trimmed and cooked 8 tablespoon butter/margarine 1 cup chopped onion 4 teaspoon minced garlic 1 lb small shrimp shelled cleaned and patted dry 6 cup french bread cubes 1 cup grated fresh parmesan/ asiago/romano cheese 2 tablespoon grated lemon rind 1/2 cup parsley minced Salt and pepper to taste Method: Wash the artichokes in cold water. With a large, sharp knife remove the stem level with the base and an inch from the pointed end of the artichoke. With scissors, remove the spiky tip of each leaf. In a large pot, bring some salted water to a boil and add the artichokes, weighted down with a plate or lid so they don't float and discolor. After 30-45 minutes, test for doneness by piercing the base with a skewer or knife point. If tender, invert artichokes on a plate to drain and cool so you can handle them. Spread the leaves aoart so you can see into the center. Remove the pale yellow stringy choke with a teaspoon and discard. Don't dig so deep that the heart comes out, too. Set asode and prepare the filing. IN a large fry pan, melt 2 tablespoon of the butter. Add the onions and garlic and cook until soft, but not brown. Add the shrimp and cook about one minute or until they curl and turn pink. Remove onions and shrimp from pan with a slotted spoon and boil down any pan juice. \NewEntry Aussie-Style Chili-Barbecue Prawns Ingredients: 3 lb unshelled jumbo raw shrimp (prawns) 1 cup tomato juice 1/2 cup lime/lemon juice 1/4 cup dry white wine 4 tablespoon chopped red/green fresh hot chili pepper 3 chopped cloves garlic 1 tablespoon whole black pepper- corns coarsely crushed 1 teaspoon salt optional 2 tablespoon olive oil Method: Cut a slit in the underside of each shrimp shell, but leave the shell on. Combine shrimp with tomato juice, lime/ lemon juice, wine, chili peppers, garlic, peppercorns and salt, if using. Cover and refrigerate for several hours or overnight. Preheat barbecue and set grill about 3 inches from heat source. Drain marinade. Toss drained shrimp with olive oil. Barbecue or broil about 3 minutes per side, until they change color. \EndFolder \NewEntry SEAFOOD:Accompaniments \NewFolder \NewEntry Christmas Caviar Ingredients: 1 tablespoon unflavored gelatin 1/4 cup cold water 1 minced small onion 6 minced hard boiled eggs 1 jar (3-oz) red caviar drained on paper towels 1 1/4 cup mayonnaise 1 tablespoon worcestershire sauce 1/2 cup solera cream sherry 1/2 cup heavy cream whipped Method: Soften gelatin in cold water; then warm in pan over low heat. Cool. Mix gelatin and cream sherry. Fold in whipped cream. Pour into serving dish. Chill overnight. Serve with crackers. Add holly or greens on plate for decoration. \EndFolder \NewEntry SEAFOOD:Other \NewFolder \NewEntry Oyster Stew Ingredients: 2/3 lb butter (2 sticks plus 5 tablespoons) 2 shredded medium onions 4 medium potatoes peeled and shredded 1 tablespoon magi flavor enhancer 4 tablespoon worcestershire sauce 1/2 teaspoon tabasco sauce 1 teaspoon white pepper 1 teaspoon garlic powder 32 oz clam juice 4 pint oysters shucked 4 quart half-and-half Paprika to garnish Oyster crackers to garnish Method: Melt 1/3 lb butter (1 stick plus 2 1/ 2 tablespoons) butter in large kettle over medium heat ( a stockpot or canning kettle works well if you have room to store it; otherwise, make sure the pot holds at least 10 quarts). Add onions to butter and saute until tender. Add maggi, worcestershire, tabasco, white pepper and garlic powder and stir occasionally. Add potatoes, still stirring occasionally, and saute about 10 minutes. Add clam juice and bring to a boil, cooking until potatoes are soft. Turn off heat and let stand. In a separate kettle, melt remaining butter over medium heat. Add oysters and bring to a simmer, cook just until oysters begin to curl (about 3 minutes). Add oysters and juices to onion and potato base. Stir in half and half and let stand, refrigerated, until ready to serve. Stew is best if it can stand 24 hours prior to being served, so flavors can blend. To serve, heat stew nearly to boiling point (no hotter, or it will curdle), then ladle into bowls and garnish wi \NewEntry Tortellini with Sauce Puttanesca Ingredients: 1 can (2-oz) flat anchovy fillets 3 cup sunday tomato sauce (no meatballs or sausage) 1/4 cup calamata or nicoise olives pitted and chopped 2 tablespoon chopped parsley 1/4-1/2 teaspoon crushed red pepper 2 tablespoon rinsed drained caper 2 pkg (9-oz each) refrigerated fresh meat or cheese tortellini Method: Place anchovy fillet and their oil in medium saucepan. Mash with fork; cook and stir 2-3 minutes. Add next 5 ingredients. Over high heat, bring mixture to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Prepare tortellini according to package directions; place on serving plate. Pour sauce over pasta; garnish with parsley sprig. \EndFolder \NewEntry EGGS&CHEESE:Eggs \NewFolder \NewEntry Artichoke Omelette Ingredients: 1 tablespoon butter 1/2 onion finely chopped 6 eggs 2 artichoke hearts finely chopped 8 sliced green olices 1/8 cup milk 4 slices cheese Salt and pepper to taste Method: Saute onions in butter in 12 inch fry pan. Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper. Pour mixture over onions in pan and cover. Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check. Lay cheese over half of omelette. Flip other half of omelette over cheese half. Wait about 1 minute. Slide out of pan and serve hot. \NewEntry Basil-Cheese Souffle Ingredients: 2 tablespoon seasoned bread crumb 3 eggs separated 1/2 cup low-fat cottage cheese 1/4 cup all purpose flour 1/2 cup milk 1/4 cup firm packed basil 1/4 cup grated parmesan cheese Method: Preheat oven to 425 degrees. Spray the inside of a 1 quart souffle dish or deep baking dish with a non stick cooking apray; sprinkle with the bread crumbs. Tilt the dish to evenly coat the bottom and side; set aside. In a small bowl, with an electric mixer at high, beat the egg whites until stiff but not dry peaks form; set aside. In a food processor or blender container, process the egg yolks, cottage cheese, flour, milk, basil and parmesan cheese until smooth and well blended, about 20 seconds. Remove the mixture to a large bowl. With a rubber spatula, gently fold in the egg whites; pour into a prepared souffle dish. BAke 18- 22 minutes, until puffy and lightly browned. Remove the souffle to a wire rack to cool 5 minutes, the souffle will settle as it stands, serve warm. \NewEntry Brunch Eggs Ingredients: 1 lb pork sausage 8-oz pkg grated extra sharp cheddar cheese 5-6 slices bread cubed 1 can cream of mushroom soup 1/2 soup can milk Method: Brown sausage; drain. In a glass baking pan 9 x 13 inches, layer bread cubes, then sausage, then cheese. Mix eggs and 3/4 cup milk; pour over bread, sausage and cheese. Refrigerate overnight. When ready to bake, mix soup and milk and pour over 1st mixture. Bake 40-50 minutes at 350 degrees or until light brown and bubbly. \EndFolder \NewEntry EGGS&CHEESE:Cheese \NewFolder \NewEntry Blue Cheese Ball Ingredients: 1 8-oz pkg cream cheese 1 4-oz pkg roquetford cheese 1 4-oz pkg blue cheese 1 8-oz pkg cheddar cheese 1 teaspoon worchester sauce 1/2 cup nuts 1/2 cup grated onion Parsley flakes, optional Nuts, optional Method: Cheese are to be at room temperature. Mix cream cheese, roquetford cheese and blue cheese together. MIx well. Add cheddar cheese, if cold grate it. Add worchester sauce. Add nuts or grated onion as desired. Shape into ball. Roll in parsley flakes or nuts. Chill overnight. \NewEntry Broiled Fennel with Parmesan Cheese Ingredients: 2 large unblemished fennel bulbs about 3/4 lb each Salt and fresh ground pepper 1/2 teaspoon ground cumin 2 tablespoon olive oil 1/3 cup fresh grated parmesan cheese 2 tablespoon finely chopped fresh herbs like chervil or parsley Method: Preheat broiler. Trim fennel, leaving bulb intact. Cut each bulb lengthwise into 1/2 inch slices. Arrange slices in a baking dish in one layer. Sprinkle sliced fennel with salt, pepper and cumin. Brush tops with 1 tablespoon oil. Place fennel slices under broiler, about 6 inches from source of heat, leaving door partly open. Broil 5 minutes. Turn fennel slices and brush with remaining oil. Broil for 5 minutes. Sprinkle fennel slices with cheese. Return to broiler and broil for 1 minute or unt