Title: Quick Spinach Salad With Sprouts
Categories: Salads
Yield: 6 servings

1 lb Spinach
1/4 c Feta Cheese, crumbled
2 tb Olive Oil
2 tb Water
1 ts Dijon Mustard
1 x Freshly Ground Black Pepper
1/2 c Alfalfa Sprouts
2 tb Sunflower Seeds
2 tb Lemon Juice
1 ea Garlic Clove, small, minced
1 x Salt

+———————*** EVERYDAY VINAIGRETTE
***———————— * Cubed skim-milk mozzarella cheese can
be used instead of crumbled Feta cheese. Rice vinegar, cider vinegar
or balsamic vinegar can be used instead of lemon juice. Trim, wash
and dry spinach. Tear into bite-sized pieces to make about 10 cups,
lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and
sunflower seeds. In small measuring cup, bowl or jar with screw top,
combine oil, lemon juice, water, garlic, mustard, salt and pepper.
MIx well. From The Gazette, 91/03/06.

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GLUTEN-FREE BAKING MIX:

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Rice flour — finely ground
1 1/2 c Potato starch flour
2/3 c Tapioca starch

Donna German (The Bread Machine Newsletter) often
cites recipes from the More Allergy Cooking with Ease
by Nicolette M. Dumke.

MIX and use in recipes for flour/gluton free bread

POSTED on Prodigy on 12/11/93 and formatted by Elaine
Radis; BGMB90B on Prodigy* and E.RADIS on GEnie.

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Title: Bangers or Oxford Sausages
Categories: Meats, British
Yield: 2 servings

1/2 lb Lean pork, ground
1/2 lb Lean veal, ground
6 oz Pork fat, ground
3 sl Of white bread with crust,
-crumbled or finely chopped
1 ts Salt
1/4 ts Black pepper
1/4 ts Cayenne pepper
1/8 ts Mixed grated nutmeg
1/8 ts Mace
1/4 ts Minced fresh thyme or
1/8 ts Dried thyme
1/4 ts Minced fresh marjoram or
1/8 ts Dried marjoram
2 ts Minced fresh sage or
1 ts Dried sage
1 ts Loosely packed finely grated
-lemon peel
1 lg Egg
Prepared Hog Casings

Knead together the pork, veal, fat, and bread. Stir the salt, pepper,
cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into
the egg, then knead into the meat mixture. Firmly stuff the mixture
into prepared hog casings. Prick any air pockets with a pin. Poach,
braise, or fry them before serving. The raw sausages can be
refrigerated for 3 days, poached or braised sausages for 1 week. They
can also be frozen, raw, poached, or braised, for 3 months Makes 2
lbs raw sausage

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Pickled Jalapenos

In response to the question how to preserve Jalapenos (or any other
chile). The following is the recipe I obtained originally from my cooking
class in high school in Mexico, but I made some modifications because the
chiles were allways too cooked. As to how tro dry chiles, that is a question
that can be answered only by experimenting, since as a mexican I am use to
find any kind of chiles any time in the market very cheap, and I would
think most of the mexicans wouldn’t know how to dry them…. Any way, I have
a very good recipe for chipotles (dry jalapenos) once I am able to understand
how this system works… Please note that I don’t give the exact amounts
because they would vary depending on what you want to get, but keep in mind
that the important thing always would be the spices.

Fresh chiles (jalapenos or serranos)
Carrots
Coliflower (I use one head only)
Onions
Garlic (1/4 of a head per jar)
The following spices on each jar:
1 or 2 Bay entire leaves
2 cloves
2 or 3 pepper corms
1 little piece of cinnamon
1/4 tsp of mustard seed
salt
white vinegar (I use like 1/2 galon for eight 1 pint jars).

Slice the carrots in rounds. Brake the coliflower in small pieces and
cut the onions in chunks. I cut garlics in such a way that the teeth? are in
halfs. I like to use entire chiles but I always punch them with a toothpick, so
the flavor comes out. If you want you can slice them in longitudinal cuts,
which is the traditional way. I heat a little bit of oil (like 3 or 4
tablespoons) and place all the vegetables at the same time and mix everything
until all the vegetables are covered with a thin layer of oil. Then I fill the
jars with the vegetables (the jars by then already have the spices and salt).
Apart, I heat the vinegar and when it is boiling I pour it over the vegetables.
I close the jars (following the traditional preserving instructions) and let
them boil closed for 15 minutes. I let stand the pickles for at least a week.
Before coming to the states I preserved in this way like 5 jars with only fresh
“piquin chiles” and I have been using them for the last year, by adding here
the vegetables, this works wonderful, because we have had very flavorful picles
for long time. I hope you enjoy this recipe.

CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Milk
1/4 c Butter, melted
1 Egg
1 3/4 c Flour, all-purpose
1/3 c Brown sugar, packed
2 1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips, semisweet
1/2 c Walnuts, chopped

Heat oven to 400 degrees F.; line 12 medium muffin
cups with paper baking cups or grease bottoms only of
muffin cups.

Beat milk, margarine and egg. Stir in remaining
ingredients, all at once, just until flour is
moistened (batter will be lumpy). Fill muffin cups
about 2/3 full. Bake 18 to 20 minutes or until golden
brown.

Her notes:

* I don’t use paper baking cups. I spray with Pam
only the bottoms of the muffin depressions in the pan.
I always increase the amount of chocolate chips and
nuts a little because I like them and I usually think
recipes are chintzy with them.

* Use a fork to loosen them and tip them up in the
pan as soon as they come out of the oven. That way
you’ll get a crisper crust on the bottom and sides.

: From: ghodur@netcom.com (Gayle Hodur)
: Subject: Re: WHAT’S YOUR #1 COMFORT FOOD?
: Date: 95-02-04 21:15:15 EST

Dear Vicki, Here’s that muffin recipe. Watch out!
They’re addictive! Hope you love them as I do!

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Title: MULLED HOLIDAY CIDER
Categories: Beverages, Seasonings
Yield: 5 cups

32 oz Apple juice
10 Pineapple sage leaves
15 Lemon verbena leaves
1/8 ts Aniseed, ground
1/4 ts Ground cloves
Cinnamon sticks
— 1 for the recipe,
— and one for each guest
1/2 c Pineapple
— canned (unsweetened)
— OR fresh
1/2 c Pears (peeled, diced)

In a noncorrodible pot, bring apple juice to a boil,
then reduce heat to medium and add remaining
ingredients. Simmer for 30 minutes, or longer for
stronger flavor. Remove the cinnamon stick, fruit,
and herb leaves. Serve with a cinnamon stick in each
mug.

Makes 1-1/4 quarts

* Source: Karen Iacobbo * Published in: The Herb
Companion – October/November 1993 * Typed for you by
Karen Mintzias

—–

Title: Peanutty Caramel Sauce
Categories: Desserts, Appetizers, Herb/spices
Yield: 1 cups

1 pk (14oz) caramel (48)
2 tb Creamy peanut butter
2 tb Water

microwave all ingredients in medium microwave safe bowl on high 2 1/2
to 3 1/2 min. or until smooth, stirring every minute. serve as a dip
with mashmallows, strawberries, apple slices, and or pound cake
pieces or as a sauce over ice cream.

recipe from “Kraft Creative Kitchens”

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Title: SOUTHERN PEACH YAM BAKE
Categories: Vegetables
Yield: 1 servings

1/2 c Packed brown sugar
3 tb Flour
1/2 ts Nutmeg
2 tb Margarine
1/2 c Chopped pecans
2 cn Yam, drained (17 oz)
1 16 oz can peach slices,drain
1 1/2 c Miniature marshmallows

Combine sugar, flour and nutmeg; cut in margarine until mixture resembles
coarse crumbs. Add nuts. Arrange yams and peaches in 1 1/2 quart
casserole; sprinkle with sugar mixture. Bake at 350 degrees, 35 minutes.
Sprinkle with marshmallows. Broil until lightly browned.

—–

Toasted English Muffins with Cheese

Recipe By : Julie Giroux Hamilton, Ontario, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 English muffins cut in half and toasted
1 cup cheddar cheese grated
1 cup mayonaise
1 1/2 tsp curry powder
1/4 chopped green olives
1/4 cup green onion chopped (optional)

Mix all ingredient together. Spread on toasted muffins, put in the oven
at 350 degress, for 8-10 minutes.

This is a really nice appetizer!

Julie Giroux Hamilton, Ontario, Canada

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Title: Grace David’s 25th Sauce
Categories: Sauces, Top secret, Pickell
Yield: 1 recipe

MMMMM—————–COURTESY OF EDITH GRENIER———————-
1 1/2 c Water
1 c Brown sugar
5 oz Vinegar
2/3 c Ketchup
2 T Soya sauce

MMMMM———————-TO THICKEN SAUCE—————————
2 T Cornstarch
3 T Water

Cook meat (meatballs,spareribs,pork buttons,chicken drumettes etc…)
and drain off excess fat (THAT F WORD AGAIN).

Mix heat the first 5 ingredients.

Simmer with meat for 1 hour.

ADD cornstarch mixed with water to thicken.

This treasured recipe was shared with us on David Grace’s 25th
Wedding Anniversary Celebration.
Hope you enjoy it as much as we did!

Kathleen Pickell 95NOV14

http://www.cyberspc.mb.ca/~pickell/recipe.html

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