Title: Dijon Mustard
Categories: Misc
Yield: 6 servings

Jim Vorheis 2 tb Honey
2 c Dry white wine 1 tb Vegetable oil
1 c Chopped onion 2 ts Salt
2 Cloves garlic, minced 4 dr Tabasco sauce
4 oz Dry mustard

Combine wine, onion and garlic. Heat to boiling. Lower heat and
simmer 5 minutes. Pour mixture into bowl and cool. Strain wine
mixture into dry mustard in a small saucepan, beating until very smooth.
Add remaining ingredients. Heat slowly, stirring constantly until mixture
thickens. Cool. Pour into a non-metal container and cover. Chill at least 2
days to blend flavors.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

—–

BATTER BREAD BY JAMES BEARD, CHEF COOKING T

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Yeast — active dry
2 c Water — warm (110-115 degs)
1/3 c Nonfat dry Milk
2 tb Sugar
2 tb Butter
2 ts Salt
2 ea Garlic cloves — finely chop-
-ped… (optional)
3 tb Sesame seeds (or 4 tblspns)
4 c Flour — All-purpose
—–EGG WASH—–
1 ea Egg white lightly beaten in:
-1 tbspn water

See recipe: Basic White Bread by James Beard, for
instructions on kneading. That is a “real” load of
bread! 🙂 * Instructions *
Proof the yeast in the water in a large mixing bowl or
the bowl of an electric mixer. Add the dry milk,
sugar, butter, salt, optional garlic, and 2 cups
flour. Beat the batter by hand or with an electric
mixer at medium speed for 2 minutes. Stir in the
remaining flour by hand and stir the mixture well to
make a soft dough. Cover it with a damp towel and let
it rise in a warm, draft-free place for about 40
minutes or until it is double in bulk. Preheat the
oven to 375dF. Uncover the risen dough and stir it
vigorously for 1 minute. Butter a 1-1/2 quart
straight-sided casserole or souffle’ dish and put in
the batter. Brush the top with the egg wash and
sprinkle with sesame seeds. Bake the bread in the
center of the oven for about 1 hour, or until it is
delicately browned and sounds hollow when rapped with
the knuckles. Remove from the casserole dish and serve
warm, cut into wedges.

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Green Olive Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Green olives, pitted
3 tb Olive oil
1/2 md Yellow onion, peeled and
-sliced
2 Cloves garlic, crushed
1 qt Chicken stock
1 c Whipping cream
6 tb Flour cooked with 3 Tbsp
-olive oil to make roux
Black pepper, freshly
-ground, to taste
4 Shots Tabasco
1/3 c Dry sherry
Garnish:
Sliced pimento-stuffed green
-olives
Garlic-bread croutons

Serves 6 – 8

Soak the olives in cold water for 1 hour. Drain and
coarsely chop the olives. Heat a frying pan and add
the oil, onion, and garlic, along with 2/3 of the
olives. Saute until the onions are transparent. Puree
this mixture in a food processor along with 1 cup of
the stock. Place this mixture in a 4-quart saucepan
and add the remaining stock. Simmer for 20 minutes and
add the cream. Whisk in the roux and simmer, stirring
constantly, until thickened. Add pepper to taste and
the remaining chopped olives, Tabasco, and dry sherry.
Heat to serving temperature and serve with the sliced
olive and crouton garnish.

The Frugal Gourmet – 3 Ancient Cuisines From the
collection of Jim Vorheis

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Title: DIRT CUPS
Categories: Desserts, Kids, Seafood, Chocolate
Yield: 10 servings

2 c Cold milk
1 pk JELL-O chocolate pudding
1 pk COOL-WHIP topping,thawed
1 pk Chocolate sandwich cookies
10 7 ounce plastic cups

MMMMM——————-SUGGESTED DECORATIONS————————
Gummy worms
Gummy frogs
Candy flowers
Chopped peanuts

Crush cookies until they resemble dirt and set aside.

Combine pudding mix and milk until well blended. Then fold in the whipped
topping.

Fill plastic cups with pudding mixture alternating with the cookie crumbs.
Top with cookie crumbs.

Refrigerate for a couple of hours, then decorate with gummy worms and other
toppings.

MMMMM

Title: Honey Spice Cookies
Categories: Cookies
Yield: 1 servings

1 c Softened butter
3/4 c Sugar
1/4 c Honey
3 c Flour
2 ts Ground ginger
1/2 ts Baking powder

In large bowl with mixer at med speed, beat butter, sugar honey
until light fluffy. In small bowl combine flour, ginger baking
powder; with mixer at low speed, beat into butter mixture to blend
well. Flatten dough to disk shape; refrigerate, wrapped in plastic 1
hour until firm. Heat oven to 325. Work with 1/2 the dough at a time;
keep remainder in refrigerator. Mold into shapes or press into pans,
or roll out to 1/4″ thickness between 2 sheets or waxed paper cut
into shapes. Place on ungreased cookie sheets about 1″ apart. Bake
12-40 minutes, according to size thickness of cookies, until golden
brown. Cool on wire racks. Store in air tight containers.

MMMMM

Tuna Chili Texas-Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Microwave
Casseroles Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Red or green bell pepper — cubes
1/2 cup Onion — chopped
1/2 cup Celery — chopped
1 Clove garlic — minced
2 tablespoons — water
1 can Whole tomatoes w/juice-28 oz — cut up
1 can Kidney beans-8 oz — drained
1 can Tuna (6-1/2 oz) — drained and

2 tablespoons Red wine vinegar
2 tablespoons Chili powder*
1 teaspoon Dried basil — crushed
1 teaspoon Dried oregano — crushed
1/2 teaspoon Ground cumin
Bottled hot pepper sauce — to taste

*If you don’t like it too hot, cut to 1 tablespoon.
In a 3-quart microwavable bowl or casserole, combine bell pepper, onion,
celery, garlic and water.
Cover with waxed paper; micro-cook on High power for 4-5 minutes or until
vegetables are nearly tender.
Stir in remaining ingredients excpet hot pepper sauce.
Cover; micro-cook on High power for 15-17 minutes, to allow flavors to blend,
stirring every 3 minutes.
Season to taste with hot pepper sauce. Makes 4 servings.
Preparation time: 10 minutes. Calories: 206 per

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Title: Garlic soup
Categories: Low-Fat, Soups, Mcdougall
Yield: 10 servings

3 qt Water
25 Garlic cloves; up to 30
– papery covering removed
1/2 c Barley
1/4 c Wild rice
4 Onions; chopped
4 Potatoes; peel/chunk
4 Carrots; scrub/slice
3 Celery; sliced
4 tb Soy sauce
1 ts Dried thyme
1 ts Freshly ground black pepper

Recipe by: The New McDougall Cookbook
Place 2 cups of the water in a large soup pot. Add the whole garlic
cloves and cook over medium heat for 15 minutes. Remove the garlic cloves
and mash them thoroughly before proceeding. (Use a potato masher or process
in a blender or food processor.)
Add the remaining 21/2 quarts water, the barley, and the wild rice.
Bring to a boil, cover, and cook for 15 minutes.
Add the remaining ingredients and continue to cook until tender, 30 to 45
minutes.
Ths soup tastes best if allowed to cool and then reheated. Make it
several days ahead, or make with the intention of freezing for later use.

123 calories, 0.5 grams fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

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.

—–

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.

—————————————————————————–

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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