Greek Stuffed Mushrooms

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Microwave
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Mushrooms — fresh,stemmed
10 Ounces Spinach, Frozen — package
1/2 Cup Parmesan Cheese — grated
4 Ounces Feta Cheese — rinsed,crumbled
1/2 Cup Chopped Green Onions — finely chopped
1/2 Cup Chopped Parsley — finely chopped
1 Dash Salt

Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing
out moisture. In mixing bowl, combine spinach, cheeses, onion, parsley and
sa
lt to taste. Mix well. Mound mushroom caps high with spinach mixture.
Arrange
on serving pl
ate and cook on HIGH until steaming – approximately 3 – 4 minutes. Spinach
mi
xture may be formed into balls and frozen to be placed in mushroom caps just
bef
ore microwaving.

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Title: CANDIED CITRUS PEEL
Categories: Candy
Yield: 6 servings

3 c Citrus peel, cut into strips
-from:
4 md To 5 medium oranges
6 md Lemons
2 md To large grapefruit
12 c Cold water
2 1/2 c Sugar
1/2 c Honey
1 3/4 c Boiling water

From: Arizona Cookbook

Wash fruit. Score peel into quarters. Remove sections of peel with
fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6
cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat
process with 6 cups fresh water.

In a large saucepan, combine 1 1/2 cups sugar, honey and boiling
water. Bring to a boil, and boil about one minute. Add cooked,
drained peel and briskly simmer until almost all of the syrup has
been absorbed, about 30 to 40 minutes. Stir frequently to avoid
sticking.

Transfer peel to collander. Drain well, about 10 minutes. In large
bowl, toss drained peel with remianing 1 cup sugar to coat well.
Spread pieces out on waxed paper to dry. Store in tightly covered
container.

MMMMM

Title: Australian Dinkum Chili
Categories: Chili
Yield: 8 servings

1/2 lb Bacon,packaged
2 T Oil,vegetable
2 Onions,med,coarsely chopped
1 Celery stalk,coarse chopped
1 Bell pepper (s)
2 lb Top beef sirloin,1″ cubes
1 lb Beef,hamburger grind
1 lb Pork,hamburger grind
4 T Red chile,hot,ground
3 T Red chile,mild,ground
2 Garlic cloves,med,fine chop
1 T Oregano,dried,pref. Mexican
1 t Cumin,ground
2 cn Beer,pref. Aus.(12oz ea)
1 cn Tomatoes,whole (14 1/2oz ea)
3 t Brown sugar
1 Boomerang (opt but authentic)

1. Fry the bacon in a skillet over medium heat. Drain the strips on
paper toweling and cut into 1/2″ dice and reserve.

2. Heat the oil in a large heavy pot over medium heat. Add the onions,
celery, and green pepper and cook until the onions are translucent.

3. Combine all the beef and pork with the ground chile, garlic,
oregano, and cumin. Add this meat-and-spice mixture to the pot. Break
up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.

4. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a
boil, then lower the heat and simmer, uncovered, for 1 1/2 hours.
Wave a boomerang over the pot 14 times each hour from this point on.
(This is definitely optional adding no noticeable flavor, just a
touch of authenticity and humor.) Stir for 3 minutes. Taste, adjust
seasonings, and add more beer if desired. Simmer for 2 1/2 hours
longer.

5. Add the brown sugar and simmer for 15 minutes longer, vigorously
waving the boomerang over the pot.

MMMMM

Subject: Chinese Duck Sauce, ideas?

from the Moosewood Cookbook

Chinese Duck Sauce

5 cups mixed peeled, chopped fruit (apples, pears, peaches and/or
plums)
1 cup water
1/4 cup cider vinegar
1/4 cup (packed) light brown sugar
1/4 tsp. salt
2 to 3 medium cloves garlic, minced
1/2 tsp. dry mustard
optional: up to 1/2 tsp. crushed red pepper

Combined everything in a medium-sized saucepan and bring to a boil.

Turn the heat down, and simmer uncovered until all the fruit is very
soft (about 30 minutes or longer)

Cool thoroughly, then chill

Title: Grandma Rosenbrook’s Gingersnaps
Categories: Cookies
Yield: 1 servings

1 c Sugar; plus extra for
2 c Flour
1/2 ts Salt
2 ts Soda
1/2 ts Cloves
1/2 ts Ginger
1 ts Cinnamon
3/4 c Shortening
1 Egg; unbeaten
1/4 c Molasses

Sift together all the dry ingredients. Cream shortening, egg and molasses.
Add dry ingredients. Shape dough into balls, roll in sugar and bake 15
minutes at 350 degrees. Source: Sharon Harm, Stamford (Nebr.) Centennial
Cookbook Formatted by: Nancy Filbert; March, 1995

—–

SUGAR COOKIE WREATHS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DUNCAN HINES Golden Sugar
-Cookie Mix
1 Egg
Green food coloring
Candied or maraschino
-cherry pieces

1. Preheat oven to 375’F. Combine cookie mix, contents of buttery flavor
packet from Mix and egg in large bowl. Stir until thoroughly blended.

2. Tint dough with green food coloring. Stir until desired color. Form into
balls the size of miniature marshmallows. For each wreath, arrange 9 or 10
balls with sides touching into a ring, 2″ apart, on ungreased baking
sheets. Flatten slightly with fingers. Place small piece of candied cherry
on each ball.

3. Bake at 375’F. for 5-7 minutes or until set but not browned. Cool 1
minute on baking sheets. Remove to cooling racks. Cool completely. Store in
airtight container.

Makes 2 dozen cookies.

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Title: BLACK AND WHITE PUDDINGS – COUNTRY LIVING
Categories: .cl, Holidays, Desserts, Puddings, Microwave
Yield: 4 servings

——————————VANILLA PUDDING——————————
3 T Sugar
2 T Cornstarch
1 c Low-fat (2%) milk
1 sm Egg, lightly beaten
1 t Vanilla extract

—————————–CHOCOLATE PUDDING—————————–
3 T Sugar
2 T Cornstarch
1 c Low-fat (2%) milk
1 sm Egg, lightly beaten
1 1-oz square semisweet
-chocolate, finely chopped
1/2 c Fresh strawberries or
-raspberries (opt.)

1. Prepare Vanilla Pudding: In 1-quart microwave-safe bowl, combine
sugar and cornstarch. Stir in milk until well blended and cornstarch
is dissolved. Microwave, uncovered, on high (100 percent) 2 1/2 to 3
minutes, or until mixture boils and thickens, whisking after every
minute. Stir in egg until well blended. Microwave on medium (50
percent) 30 seconds; stir in vanilla and set aside.

2. Prepare Chocolate Pudding as in step 1, substituting the chocolate
for vanilla. Stir chocolate into pudding mixture until completely
melted and blended.

3. Set aside Vanilla and Chocolate Puddings until barely warm. Pour
one quarter of each pudding simultaneously into each of 4 small
dessert bowls. With fork, swirl each pudding mixture to marbleize.
Refrigerate Black and White Puddings at least 40 minutes. Garnish
with berries, if desired, and serve.

Country Living/December/92 Scanned fixed by Di Pahl

—–

FRESH MANGO CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Diced mango (avoid fibrous
-parts)
1/4 c Chinese preserved black
-beans, rinsed
1/4 c Green onions, thinly sliced
-on the bias
1/4 c Diced red onions
2 tb Grated ginger
2 Red jalapeno peppers,
-sliced in thin circles
1 sm Sweet red pepper, diced

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Title: Cottage Cheese Pie
Categories: Pastry, New england, Desserts
Yield: 6 servings

2 c Cottage cheese
3/4 c Sugar
1 pk Egg custard mix
2 ts Vanilla
3/4 c Milk
1 Pie pastry shell, unbaked
2 Egg yolks
1/4 ts Salt
1/4 ts Lemon juice
3 tb Butter, melted
2 Egg whites, beaten stiff

Blend together the cottage cheese, egg yolks, sugar and salt. Add
the next five ingredients, beating them in. Lastly fold in the egg
whites. Pour into pie shell and bake at 325f for 30 minutes.

MMMMM

1 small onion, diced 2 stalks celery, chopped fine
4 cups chicken broth 1 bay leaf
4 sprigs parsley 1 cup sour cream
1/8 cup chopped chives salt/pepper to taste
2 medium avocados, peeled, seeded, roughly chopped
1/2 cup cooked small shrimp, shelled, deveined
Place onion, celery, broth, bay leaf, parsley, salt pepper in a large
saucepan. Simmer for 15 minutes. Strain and reserve stock. Place avocados in
blender or food processor; puree avocados while slowly adding stock. When
mixture is smooth, return to saucepan and heat gently; add shrimp. Cook over
low heat until heated thoroughly, do not boil. Serve with a dollop of sour
cream atop each serving, and sprinkle with chopped chives.