Torpedoes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
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Lender’s Bagelettes (the tiny ones)
Dijon mustard
Swiss or extra-sharp cheddar cheese — (good quality)
Onion — thinly sliced
Paprika

Preheat oven to 400F.

Separate the bagelettes. Place on cookie sheet.

Spread each half bagelette with a good amount of Dijon mustard. Place the
thinly sliced onion on top. Place a thick slice of cheese atop the onion
and sprinkle with paprika. Place in oven and bake until the cheese is
melted and starting to brown.
Make plenty because they disappear fast!

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Title: SPAM CHEESY BROCCOLI BAKE
Categories: Spam
Yield: 6 servings

1 pk Frozen chopped broccoli
-(10 oz)
1 cn Cheddar cheese soup
-(10 3/4 oz)
1/2 c Sour cream
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
1 1/2 c Cooked rice
1/2 c Buttered bread crumbs

Heat oven to 350’F. Cook broccoli until barely tender. Drain well.
Combine soup and sour cream. Add broccoli, SPAM, and rice to soup
mixture. Spoon into 1 1/2 quart casserole. Sprinkle with bread
crumbs. Bake 30-35 minutes or until thoroughly heated.

NUTRITIONAL INFORMATION PER SERVING: Calories 493; Protein 23 grams;
Carbohydrate 42 grams; Fat 26 grams; Cholesterol 101 milligrams;
Sodium 1545 milligrams.

MMMMM

GREEN PEPPER CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Green Pepper
1/4 ts Chilli powder
1/8 ts Turmeric powder
1/2 ts Dhania powder
1 tb Coconut flakes
1 t Khus Khus [poppy seeds]
1 bn Fresh Corriander leaves
2 sm Tomatoes
2 Onions
2 tb Oil
1 sm Piece Vadium
1 1/4 ts Salt

1. Cut the green peppers, onion and tomatoes
lengthwise 2. Grind chilli-powder, turmeric, dhania
powder, coconut and poppy seeds.
3. Heat oil and add vadium
4. When vadium turns brown add onions and fry for 4
minutes. 5. Add tomatoes and fry for 2 minutes.
6. Add green pepper and masala
7. Add corriander leaves
8. Cook on low heat (should take around 15 minutes)

Recipe By : Somesh Rao

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Title: PEROGIE PUFFS
Categories: Main dish, Vegetarian
Yield: 1 servings

2 c Creamed cottage cheese
4 c Flour
1 ts Baking soda
1 ts Salt
1/4 c Canola oil
1 c Warm water
2 Eggs

————————-FILLINGS————————-
Cheese Whiz
Bacon bits
Ground meats
Mashed potatoes

Press cottage cheese through potato ricer or sieve.
Add to flour, baking soda and salt. Rub well together.
Mix oil, water and beaten eggs and add to flour
mixture. Knead and add more flour if needed to make a
rather sticky dough (not dry). Pinch off a piece of
dough, flatten in the palm of your hand and fill with
a mixture of mashed potato, Cheez Whiz, bacon pieces
(optional), salt pepper to taste. Deep fry until
brown. These also freeze well. This dish is typical of
Manitoba, Saskatchewan and Alberta.

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Title: Garlicky Portobello Mushrooms
Categories: Side dish, Grill, Vegetables
Yield: 6 servings

3 tb Margarine
4 tb Olive oil
1 tb Lemon juice
3 ea Garlic cloves, minced
Black pepper
12 lg Fresh portobello mushrooms,
— washed stems removed

Melt the butter, olive oil, lemon juice, garlic pepper together in a
small pot or on the grill. Slice any mushrooms that are over 3
inches in diameter into strips. Brush the mushrooms generously with
the melted mixture. On a covered grill, over medium-hot coals, grill
the mushrooms upside down for about 8 minutes. Trun grill the tops
for another 8 minutes. The mushrooms should be very tender well
browned.

Kelly McCune, “Vegetables on the Grill”

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Title: Potato-Vegetable Latkes
Categories: Miamiherald, Vegetables, Ethnic, Jewish
Yield: 24 -36 latkes

—————-FORMATTED BY LISA CRAWFORD—————-
2 lg Potatoes
2 lg Carrots
2 md Zucchini
1 lg Onion
3 Eggs; beaten
1/2 ts Salt
1/8 ts Pepper
3/4 c Matzo meal
Vegetable oil for frying

Peel the potaotes and carrots. Put the potaotes in
cold water. Grate the zucchini, potatoes, onions and
carrots with a food processor or by hand with an
aluminum grater. In a bowl, mix together grated
vegetables, beaten eggs, salt and pepper. Stir in the
matzo meal. Shape the batter into pancakes, using 1-2
tablespoons mixture for each. Fry latkes, a few at a
time, in 1-2 tablespoons hot oil for 1 1/2 minutes
per side. Add additional oil as necessary. Drainon
paper towels. Serve with hot apple sauce.

Nutritional info per latke w/o oil: 47 cal; 2g pro, 8g
carb, 1g fat (14%), 1g fiber, 27mg chol, 56mg sodium

Source: Miami Herald, 12/14/95

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Hardee’s Cinnamon “Flake” Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Van Geffen VGHC42A
MIXTURE
1 Box Kellogg’s Bran Flakes — (1 ounce) (1-serving
size)
1 tablespoon Cinnamon
2 tablespoons Brown sugar — packed
2 tablespoons Butter — melted
BISCUIT DOUGH
2 1/2 cups Bisquick
2 tablespoons Sugar
1/2 cup Dark raisins
1/3 cup Buttermilk
1/2 cup Tonic water
1/2 teaspoon Vanilla

MIXTURE-Empty the box of cereal into blender. Dump in cinnamon and brown
sugar and use high speed, on/off, for about 3 seconds or till crumbled,
but not powdered. Empty into small bowl. Stir in melted butter with fork
till mixture is completely softened. Set aside. BISCUIT DOUGH-Use a 2-qt
mixing bowl. Stir Bisquik together with sugar and raisins. Put buttermilk,
Tonic water and vanilla into measuring cup, without stirring and pour into
Bisquick mixture. Use fork to mix until all of the liquid is absorbed. Then
knead in the bowl with hands, dipping into additional Bisquick, to make
dough smooth and no longer stick. Break dough up into 4 or 5 portions in
the bowl – sprinkling the “Flake” mixture over the dough and then working
it into your hands till most of it is pretty well evenly distributed
throughout the dough. You want more to “marbleize” the dough than you do
“mix” it into it. Divide dough into 12 equal parts and shape each into
1/2″ thick patty, arranging close together in Pam-sprayed 12″ round or
oven-proof skillet (or use 2 8″ round layer cake pans). Bake at 400~ for
25 minutes or until evenly golden. Remove pan to wire rack and wipe tops
with icing at once using the following recipe. ICING-In small bowl with
electric mixer on high speed, beat 2 TB melted butter, 1 ts vanilla, 2 TB
sour cream, dash of salt and 1-1/2 c powdered sugar until smooth.Place a
rounded TB of icing atop each biscuit right out of the oven. The heat of
the biscuit will soften the icing just enough that you can swirl it around
to coat the tops nicely, letting the icing stand on the warm biscuits half
a minute before spreading it. Refrigerate any leftover icing in covered
container to use within 2 weeks or freeze to use in 6 months.

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Title: Galliano Barbeque Sauce – Mary Hudgins – Hollywood Park
Categories: Barbecue, Sauces, Texas
Yield: 1 servings

2 c Catsup
1/2 c Liquore Galliano
1/2 c Dark Brown Sugar
1 c Chili Sauce
2 T Worcestershire Sauce
1/2 c Lemon Juice

Heat all ingredients together in saucepan. Keep hot as needed. Makes
about 4 cups.
Use this salsa also for hot dogs, hamburgers, spareribs, seafood,
fish sticks and chicken.
From the collection of Clarence Fontish supposed to be pretty
versatile. *GRIN*

MMMMM

BANANA FIG BRAN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 1/2 c Better for Bread Oour
1 c Wheat Flour
1/2 c Toasted wheat germ or bran
1/3 c Instant nontat dry milk
2 tb Gluten
1 t Salt
1 c Banana — ripe/sliced
3/4 c Mission figs — dried/quartered
-stem tips removed
2 Egg whites
1 tb Canola — or veg. oil
2 tb Malt extract — (or honey)
1 t Vanilla
1 c Very warm water

Add all the ingredients into the pan in the order listed Select white
breadand push “Start”. Filled with fruits and fibers this flavorful
two-and-a-half pound loaf provides the RDA forpotassium in two
half-round slices. Shared by Barb Day

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CREAM CHEESE FROSTING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Light cream cheese
– softened
1/2 c Soy margarine
1 t Vanilla
2 c Sifted powdered sugar
1/2 c Chopped pecans

Combine all ingredients except nuts, and mix until smooth. Frost when
bars are cool. Sprinkle with nuts.

(Per Serving): 61 calories/.4 grams protein/6 grams carbohydrates/4
grams total fat/1 gram saturated fat/2 mg cholesterol/39 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

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