Title: WES ‘N’ KATHY’S AUTHENTIC ORIGINAL LIMA BEAN
Categories: Soups, Vegetables
Yield: 6 servings

12 oz Dried (large) lima beans or
-butterbeans
1 Med. onion (chopped)
2 Ribs celery, including tops
1 lg Carrot (diced)
4 c Ham stock
1/4 lb Diced ham
2 c Water
1 Chili pepin (crushed)
2 Cloves garlic (minced)

We invented this yesterday, and are still munching on
it. I wanted a plain plate of butterbeans for my
birthday, but Kathy can never do anything 1/2 way.

Salt black pepper to taste

Place all ingredients except salt and pepper in a pot.
Bring to a boil, reduce heat. Cover pot and simmer
until beans are VERY tender (3 to 4 hours). Salt
pepper to taste. Serve this with bread butter,
garlic bread, or dinner rolls. Makes a complete meal.
Enjoy!

Posted by Wesley Pitts. Courtesy of Fred Peters.

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Title: Siopow (Steamed Dumplings)
Categories: Appetizers, Pork, Chinese
Yield: 30 servings

1 Wrapper recipe
1 c Water
1 tb Oil
1/4 ts Salt
1 c Chopped shrimp
1/4 c Ground pork
1 c Minced water chestnuts
1/4 c Minced scallions
1/4 c Minced onions
1 Egg
1 ts Pepper
1 ts Salt

Boil wrapper. Remove from heat and pour in 1 1/2 cup
flour and beat until it forms a ball. Divide into 1
1/4 inch balls and roll each until paper thin. Spoon
1 tbls. mixture into each wrapper, fold and seal.
Arrange in steamer and steam 30 minutes.

Again some expanation… these can be made with
much thicker wrappers (the ones the street vendors
sell are more like 1/2 to 1 inch thick) and the
filling can be just about anything. I have done these
with leftover meat and a few vegetables … such as
mushrooms, celery etc.

Courtesy of Ted Taylor. Reposted by Fred Peters.

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Title: APPLESCOTCH PIE
Categories: Pies, Desserts, Apples
Yield: 8 servings

5 c Apples (tart); (note below)
-peeled and thinly sliced
1 c Brown sugar; firmly packed
1/4 c Water
1 tb Lemon juice
1/4 c All-purpose flour
2 tb Granulated sugar
1/2 ts Salt
1 ts Vanilla
3 tb Butter or margarine
2 Pie crust shells (9");
-unbaked

Mix together the apples, brown sugar water and lemon juice in a
2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8
minutes or JUST until apples are tender.

Mix together the flour, granulated sugar and salt; stir into apple
mixture. Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; remove from heat. Stir in the vanilla and
butter or margarine; cool.

Preheat oven to 425-degrees. Prepare pastry (or use store-bought).
Turn apple mixture into pastry-lined pie plate. Cover with top crust
in which you’ve cut slits; flute the edges. Cover edge of pie crust
with foil (or cut out an aluminum pan–keeping just the edge) to
prevent excessive browning; remove foil during the last 15 minutes of
baking. Bake 40-45 minutes or until crust is golden brown.

Note: I’ve found that ANY recipe calling for tart apples, you get more
flavor by mixing the types of apples. As we have an abundance of
varied apples,

Fuji’s, Granny Smith and Gala’s…they all vary in flavor, texture,
etc. Experiment with your favorite

MMMMM

Title: CHEESE BLINTZES
Categories: Cheese, Pancakes
Yield: 5 servings

2 ea Egg
1 1/4 ts Salt
1 ts Peanut oil
1 c Flour, unsifted
1 pk Cottage cheese, (8 oz)
1/4 c Sugar
1/4 ts Cinnamon
1 c Milk

Beat half the eggs slightly in a small bowl. Add 3/4
salt, oil and milk. Blend thoroughly. Gradually add
flour. Beat till smooth. Pour 2 tablespoons batter
into hot, lightly oiled 6-inch skillet. Tilt pan to
spread batter. Cook over low heat until set. Remove
from pan. Re- peat with remaining batter.
Combine cottage cheese, other egg, sugar, remaining
salt and cinnamon. Blend. Place 2 tablespoons cheese
filling in center of each blintz. Fold sides toward
center, roll up. Shallow fry in hot (375 deg) oil
until golden brown. 16 blintzes.

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Title: TANGY ORANGE MARMALADE ][
Categories: Jelly, Fruits, Regional
Yield: 6 servings

3 Thin-skinned oranges
2 Lemons (or limes)
1 1/2 c Water
1/8 ts Baking soda
6 c Sugar
1/2 Of 6-oz bottle liquid pectin

From: Arizona Cookbook

Wash fruit; remove peel in quarters, and cut rind into fine slivers.
Add water and baking soda. Bring to a boil. cover and simmer 20
minutes, stirring occasionally. Dice pulp, discarding center membrane
and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10
minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add
sugar and mix well. Place over high heat; bring to a full rolling
boil and boil hard 1 minute, stirring constantly. Remove from heat;
stir in pectin immediately. Skim off foam with a metal spoon;
alternate stirring and skimming for 7 minutes. Ladle into hot
sterilized jars and seal with paraffin.

MMMMM

Title: VEGEBURGER TAQUITOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

2 Onions; finely chopped
1 Garlic clove; minced
2 Jalapeno peppers; seeded,
-minced
1 lb Tomatillos, fresh; husked
-and finely chopped
1/2 c Veggie stock
1/4 c Cilantro; chopped
1/4 ts Cumin
1/2 ts Sugar
1 tb Lime juice
Salt and pepper
4 Vegeburgers
8 Tortillas

Crumble and cook vegeburgers until browned.

Saute onion, garlic, and peppers over medium heat for
2 to 3 minutes, until soft but not brown. Add the
tomatillos and veggie stock. Simmer, covered, 6 to 8
minutes, or until the tomatillos are soft.

Stir in the cilantro, cumin, sugar, lime juice, salt
and pepper. If the salsa seems too tart, add sugar. If
too thick, add water.

Stir the crumbled vegeburgers into the salsa and
simmer 2 to 3 minutes. Glop onto a tortilla, fold
over, and eat.

From the files of DEEANNE

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TUSCAN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried white kidney beans — OR
4 cn Cannellini beans (20 oz ea)
6 oz Pancetta or very lean bacon,
– finely diced
1/4 c Olive oil
1 c Finely chopped red onion
1 c Finely chopped celery
1 tb Minced fresh sage — -ÿÿ
1 t -Dried Sage
1 t Salt
1 t Pepper
1 1/2 qt Chicken stock
2 c Ditalini
-or any short tubular pasta
1 t Salt
2 tb Minced parsley
Freshly grated Romano cheese
-ÿÿParmigiano cheese

IF USING DRIED BEANS, soak overnight in 5 cups of
water. Drain beans and place in a large pot. Add 10
cups cold water, cover and bring to a boil. Simmer
beans and cook until tender, about 1 hour. In an
8-quart pot, saute the pancetta in olive oil until
soft. Add onion and celery and saute, stirring, about
5 minutes. Add sage, 1 teaspoon salt and pepper. Add
chicken stock, cover and bring to a boil. Drain the
beans, add to soup, cover and simmer 30 minutes. Cook
pasta in 4 quarts boiling water with 1 teaspoon salt
until al dente. Drain and add to soup. Stir in minced
parsley before serving and sprinkle with grated cheese.

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Title: GRILLED EGGPLANT BASIL VINAIGRETTE
Categories: Vegetables, Salads
Yield: 6 servings

2 lb Firm Japanese eggplant
Olive oil
Salt and pepper
Balsamic vinegar
3 Garlic cloves, plump
– thinly sliced
1 c Basil leaves (about)
– torn into small pieces

This is a dish whose flavors improve with time, so
make it when you have your grill going anyway. Grill
the eggplant when the coals are dying, assemble the
recipe, and it will be ready for a meal the next day.
WIPE EGGPLANTS AND SLICE lengthwise or diagonally into
pieces a little less than 1/2-inch thick. Discard the
end pieces that are mostly skin. Brush each piece on
both sides with oil and grill over the coals. (You can
also fry the eggplant slices instead of grilling them,
or even broil them, if you prefer.) To make crisscross
grill marks, turn each slice just once at a 45-degree
angle. Cook on both sides until eggplant is nicely
colored and tender. As you work, make a layer of
cooked eggplant in a non-corrosive dish. Season with
salt and freshly ground pepper, scatter garlic and
basil leaves on top and splash a little vinegar over
all. Add the next layer of eggplant and continue until
everything is used. The warmth from the eggplant will
bring out the flavors of the garlic and the basil. It
will smell wonderful. Cover the dish and refrigerate
for several hours or overnight. Bring to room
temperature before serving. —

—–

SOUTHWESTERN CHICKEN CON QUESO SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/8 c Peanut oil
1 Small red onion, diced
1 Green pepper, diced
1 Tomato, peeled, seeded and
-diced
1/4 c Jalapenos, diced
1 tb Garlic, minced
2 tb Cilantro, chopped
1 tb Cumin
1 1/2 ts Paprika
2 ts Oregano
1 t Coriander
4 c Chicken, cooked and diced
3 1/2 c Chicken broth
1/2 Stick butter
1/3 c Flour
2 1/2 c Cream
3/4 lb Grated cheddar cheese

Heat peanut oil in soup pot over medium heat. Add
onion, bell pepper, tomato and jalapenos and saute
until onion is almost translucent and garlic is golden
brown.

Add precooked chicken and chicken stock. Simmer over
low heat 1/2 hour.

While chicken simmers, prepare a roux: Melt butter in
skillet over low-medium heat. Add flour and stir to
blend. Cook, stirring continuously, 3 to 5 minutes or
until flour is cooked and is a very light golden color.

Add cream to soup and bring to a rolling boil. Reduce
heat to low-medium and whisk in cheese. Slowly stir 1
to 2 cups hot soup into roux. Immediately add back
into soup, stirring to blend. Soup will thicken
slightly. Remove from heat and serve with tortilla
chips.

Posted By pgl@iglou.com (Don Thomas) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –

Reuben Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb sliced corned beef (can be from the deli) — (1/2 to
1)
– cut into small bite
— ¥
1/2 lb sliced swiss cheese
1 jar sauerkraut – drained if needed
Instant Mashed Potatoes
Paprika or Caraway Seeds

Make up a Large serving amount of the instant potatoes according to package
(or you can use fresh mashed potatoes) – I usually do about 6-8 servings.
Mix in the sauerkraut (to taste). In a large, buttered casserole dish spread
1/2 the potato mixture, then layer the corned beef on top of that, followed
by the swiss cheese. Cover with the rest of the potato mixture. Sprinkle
the top with Paprika or Caraway seeds bake in the oven for 1/2 hour at 350.

– – – – – – – – – – – – – – – – – –

NOTES : Note