Title: Hearty Minestrone
Categories: Soups/stews, Sausages, Pasta
Yield: 6 servings

1 lb Hot or Mild Italian Sausage 1 1/2 c Sliced carrots
2 tb Olive oil 1 1/2 c Frozen cut beans
1 ea Large onion, chopped 1 1/2 ts Dried basil
3 ea Large cloves garlic, chopped 1/2 ts Dried Marjoram
5 c Chicken stock 1 pn Hot Pepper Flakes
1 cn 28 oz tomatoes, chopped 1 cn 19 oz Romano beans
1 pk 10 oz frozen spinach, chop 3/4 c Small shell pasta

Prick the skins of the sausages; place in a saucepan and cover with water.
Bring to a boil, cover and let simmer for 15 minutes or until cooked.
Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and
lightly brown the sausage slices. Add the onions and garlic; cook 2 – 3
minutes until softened. Add the chicken stock, chopped tomatoes including
juice, frozen spinach, carrots, beans, basil, marjoram and red pepper
flakes. Bring to a boil, reduce heat and let simmer, covered, for 10
minutes or until vegetables are almost tender. Add the romano beans
including liquid, and the pasta and peas. Let simmer 5 – 7 minutes more or
until pasta is al dente – tender but firm. Adjust seasoning with salt and
pepper to taste. Thin soup with additional chicken stock (if you wish).
Ladle soup into heated bowls and sprinkle with grated Parmesan cheese.
Serves 6 – 8.
From The Gazette, 91/01/09.

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Title: TRADITIONAL CHUTNEY
Categories: Relishes 999
Servings: 1

4 c Ripe mango 1/2 c Lime, seeded and chopped
1 c Yellow onions 1/2 c Grated fresh ginger
3 ea Cloves garlic, minced 3/4 c White raisins
2 c Light brown sugar 1 c Apple cider vinegar
1/4 c Fresh orange juice 1/4 c Fresh lemon juice
1 T Whole mustard seed 1 t Dried red pepper flakes
1 t Ground cinnamon 1/4 t Ground cloves

Mango: Hard, ripe, peeled, seeded and sliced.
Place all ingredients in heavy saucepan over medium heat. Bring to boil.
Lower heat and simmer for about 20 minutes, stirring frequently. Remove
from heat, cover, and let stand for about 12 hours. Again bring to a
boil, lower heat, and cook for 15 minutes, stirring frequently. Remove
from heat and immediately pour into hot sterilized jars. Vacuum seal.
Makes: 4 1/2 pint jars.

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Veal Cordon Bleu with Mushroom Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 Ham slices,thin

8 Veal cutlets,pounded thin

2 tb Romano cheese,grated

2 tb Parmesan cheese,grated

Seasoned

1 Egg,beaten

1 c Bread crumbs,seasoned

3 tb Butter or margarine

1/3 c Shallots,chopped

1/4 c Green bell pepper,chopped

2 Garlic cloves,pressed

1 1/2 c Mushrooms,sliced fresh

1/4 ts Black pepper,cracked

1/2 c Milk

1 cn Cream/mushroom soup (10 3/4oz

2 tb Marsala

Parsley,chopped fresh

1. Place 2 slices ham on each of 4 veal cutlets.

2. Sprinkle generously with grated cheeses; top with remaining veal, then

press edges together to seal.

3. Dredge cutlets lightly in seasoned flour; dip in egg, then roll in bread

crumbs.

4. Melt butter in large skillet over medium heat; saute cutlets until

golden, turning once.

5. Remove cutlets from pan and keep warm.

6. Add shallots, bell pepper and garlic to skillet; saute until vegetables

are crisp-tender.

7. Stir in mushrooms and cracked pepper; reduce heat, return cutlets to

skillet and simmer 2 minutes to heat through, turning once.

8. Meanwhile, combine soup and milk in small saucepan; bring to boil,

stirring often.

9. Remove soup from heat; stir in Marsala.

10. Add soup mixture to skillet; continue cooking until sauce reaches

desired thickness.

11. Transfer veal to heated serving platter; spoon sauce over top of meat

and garnish with parsley.

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Title: Gingerbread People
Categories: Cookies
Yield: 30 servings

1 c Packed brown sugar
1/3 c Shortening
1 1/2 c Dark molasses
2/3 c Cold water
7 c All-purpose flour*
2 ts Baking soda
2 ts Ground ginger
1/2 ts Salt
1 ts Ground allspice
1 ts Ground cloves
1 ts Ground cinnamon
*if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Mix brown sugar, shortening, molasses and water. Stir in remaining
ingredients. Cover and refrigerate at least 2 hours.
Heat oven to 350 degrees. Grease cookie sheet lightly. Roll about 1/4 of
the dough 1/4-inch thick on floured board. Cut with floured gingerbread
cutter or other favorite cutter. Place about 2 inches apart on cookie
sheet. Bake 10 to 12 minutes or until no indentation remains when touched;
cool. Decorate with colored frosting, colored sugar and candies if
desired. ABOUT 2-1/2 DOZEN 2-1/2-INCH COOKIES; 185 CALORIES PER COOKIE.

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Mushroom Veg Barley Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soup Veggie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 T Olive oil
2 c Onion chopped
1 1/2 T Garlic clove minced
1/2 t Thyme, ground
1/2 ea Bay leaf
1 lb Mushrooms fresh
1/2 c Barley, dry
4 ea Celery stalk
5 md Carrot
96 oz Chicken broth canned
1/4 t Nutmeg
2 T Parsley fresh

Clean and quarter the fresh mushrooms. Cut celery and carrots into
1/2 inch pieces. Place oil in a large pot. Add chopped onions; cook
over low heat for about 10 minutes until wilted. Add garlic, thyme
and bay leaf. Add mushrooms and cook for 20 minutes over medium heat,
stirring. Add the barley, celery, carrots and broth. Season with salt
and pepper to taste and the nutmeg. Bring to a boil, reduce heat to
medium low and simmer 25 to 30 minutes or until barley and vegetables
are tender. Skim off any foam that rises to the top. Remove bay leaf.
Stir in the parsely just before serving piping hot. Clean mushrooms
with damp towel never wash in water.

– – – – – – – – – – – – – – – – – –

“NO BAKE” COOKIE CRUMBLE CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope plain gelatine
1/4 c Cold milk
1 c Milk, heated to boiling
2 pk Cream cheese, 8 oz. ea.
1/2 c Sugar
1 t Vanilla extract or flavor
1/2 c Mini-chocolate chips
1 Deep dish graham cracker>>>>
Crust (9oz. size).
1 c Your favorite cookies,>>>>>
Coarsely crushed.

In blender, sprinkle gelatine over cold milk; let
stand 2 min. Add hot milk and process at low until
dissolved, about 2 min. Add cream cheese, sugar and
vanilla and process until blended. Arrange chocolate
in bottom of crust. Pour in gelatine mixture;
sprinkle with crushed cookies. Chill until firm,
about 2 hrs.

Yield: 8 to 10 servings

– – – – – – – – – – – – – – – – – –

Title: CHILI TOSTADOS
Categories: Tex-mex, Chili
Yield: 4 servings

8 ea Tortillas (corn or flour but
1 x Cooking oil or shortening
2 c Cowboy chili or canned refri
1 c Texas red or original san an
1 x Shredded lettuce
1 ea Recipe of guacamole
1 x Chopped tomatoes

Fat grams per serving: Approx. Cook
Time: 40 M Heat 1/2 inch oil or shortening in frypan,
then fry tortillas until crisp. Spread 1/4 cup heated
Cowpoke Chili or refried beans on each; top with 2
tablespoons heated Texas Red or Original San Antone
Chili. Top with shredded lettuce. Spoon on 1/4 cup
guacamole and sprinkle with chopped tomatoes.* Makes
four servings. From “Famouse Chili Recipes from
Marlboro Country”. *Sometimes I sprinkle a little
grated Cheddar or Monterey Jack cheese on top of this
or if I don’t have any guacamole handy I use a little
more cheese.

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PUREED BLACK BEAN SOUP (ITALIAN)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Black beans — soaked
Overnight
2 ga Chicken broth
6 Bay leaves
1/2 Onion — diced
4 Cloves garlic — diced
2 Carrots — grated
1/2 c Heavy cream
Salt and pepper — to taste
Sour cream — as needed
2 tb Fresh cilantro — chopped
2 tb Tomatoes — diced

DIRECTIONS: (prep 10-15 mins; soak 2 hrs; cook 3 hrs):
~ Rinse beans and sort. Soak overnight. Drain. Rinse.
~ In an extra large saucepan place the black beans,
chicken stock, bay leaves, onions, garlic, and
carrots. Simmer the ingredients for 2 to 3 hours, or
until the beans are tender.Remove the bay leaves. Add
more chicken stock or water if needed. – Strain the
beans (reserve the liquid) and place them in a food
processor. Blend the beans, adding enough of the
reserved liquid so that a thick, pureed consistency is
achieved. – Add the heavy cream, salt, and pepper.
Stir them in so that they are well blended. – Garnish
the soup servings with a dollop of sour cream.
Sprinkle on the cilantro and the tomatoes serves 8 to
10

[mcRecipe 27 Au 96 / patH ]

Recipe By : Mangiamo, Manhattan Beach, CA

– – – – – – – – – – – – – – – – – –

CARROT MUFFINS WITH WALNUT-CREAM CENTERS WW

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Flour, all-purpose
5 2/3 tb Sugar, granulated
2 ts Baking soda
10 tb Raisins, golden
– plumped, drained
3 2/3 tb Margaine
– softened
1 c Buttermilk, low-fat
1/2 c Egg substitute
2 tb Orange juice concentrate
– no sugar added
1 t Vanilla extract
6 tb Cream cheese, light
2 oz Walnuts
– finely chopped
2 tb Sour cream, light

Preheat oven to 350F. Line 12 muffin cups with paper
baking cups; set aside. Combine flour, 1/3 cup sugar
and baking soda; stir. Add carrots and raisins, stir
to coat. Stir in margarine; set aside. Combine
buttermilk, egg sustitute, orange juice and vanilla;
stir into flour mixture. Fill each cup about 2/3 full.
Combine cream cheese, walnuts, sour cream and
remaining sugar. Top each portion of batter with an
equal amount of cheese mixture. Bake in middle rack
for 20-25 minutes, golden brown. Remove from pan to
rack and cool.

Weight Watcher Exchanges: 1-1/4 Fat, 1/4 Protein, 1/4
Vegetable, 1 Bread, 1/2 Fruit, 65 Optional Calories.

Nutritional Analysis per serving: 236 calories, 6 g.
protein, 8 g. fat, 35 g. carbohydrate, 56 mg calcuim,
260 mg. sodium, 5 mg. cholesterol, 2 g. dietary fiber.

Calories from fat: 29%

Original recipe from Weight Watchers “Simply Light
Cooking” Conversion and additional analysis by Rick
Weissgerber. [GEnie D.WEISSGERBE]

– – – – – – – – – – – – – – – – – –

Title: JAMES BEARD’S MEDITERRANEAN MARINADE FOR LAMB
Categories: Sauces
Yield: 2 servings

Stephen Ceideburg
1/2 c Olive Oil
1 ts Salt
1 ts Black pepper
Juice of 2 lemons
2 Garlic cloves, chopped
Thyme, parsley and oregano
-(use a healthy amount)
1/2 c Chopped onion
1 Bay leaf
2 c White wine

Combine all ingredients.

Makes 2 1/2 cups, enough for a leg of lamb or a boned
shoulder of lamb.

To use: Put lamb and marinade in a heavy duty Ziploc
bag, close tightly and refrigerate for 24 hours,
turning a couple of times.

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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