Title: GHIVETCH
Categories: Casseroles, Harned 1994, Jewish, Side dish, Vegetables
Yield: 1 batch

1 sm Cauliflower; in flowerets
2 md Carrots; scraped
— thinly sliced
2 md Baking potatoes
— peeled and diced
2 md Tomatoes; peeled quartered
1/4 lb Fresh green beans*
1 Celery stalk**
1 Yellow squash; thinly sliced
1 md Zucchini; thinly sliced
1 Onion; thinly sliced
1 sm Sweet red pepper
— cut in strips
1 sm Green pepper; cut in strips
1 c Chicken broth
1/2 c Olive oil
3 Garlic cloves; minced
2 ts Salt
1/2 ts Ground savory
1/4 ts Dried whole tarragon
1 Bay leaf

*Slice beans diagonally into 1/2″ pieces.

**Slice celery diagonally into 1/4″ pieces.

Combine first 11 ingredients in a large bowl; toss
well. Spoon vegetable mixture into a deep 5-qt.
casserole; set aside.

Combine broth and remaining ingredients in a saucepan;
bring mixture to a boil. Pour over vegetables. Cover
and bake at 350 F. for 1 hour, or until vegetables are
tender, stirring occasionally. Remove and discard bay
leaf before serving.

Yield: 8 to 10 servings.

From _Noteworthy_ by The Ravinia Festival/Highland
Park, IL, in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pp. 320-321. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

—–

Title: JELLO SNACKS FOR KIDS
Categories: Desserts, Snacks, Kids
Yield: 6 servings

1 (12 oz) can frozen grape
-juice concentrate, thawed
3 Envelopes unflavored gelatin
1 1/2 c (1 can) water

From: Vicki Lansky’s CANDY book

GRAPE FINGER JELLO

Soften gelatin in grape juice. Boil the water, add the
juice/ gelatin mixture and stir til gelatin dissolves.
Remove from heat, pour into a lightly greased 9×13 pan
and chill. Cut into squares when firm. Refrigerate in
a covered container. This is good lunch box and
traveling fare. It can go unrefrigerated up to 4 hours
under normal (not desert!) conditions.

Variation: substitute frozen cranberry juice cocktail
concentrate for grape juice. Or a 12 oz can frozen
apple, pear, apple, juice concentrate.

SLIPPERY CIRCLES

Let any of the recipes for finger jello stand and
chill til thickened which doesn’t take very long (15
to 25 minutes). Place a spoonful of the gelatin into
each of 4 empty and clean 6 oz cans, such as usually
used for frozen orange juice. Cut a peeled banana in
half and center it in the can. Spoon in remaining
gelatin. Chill till firm. To unmold, dip to rim in
warm water and let it slide out. Or remove bottom of
can if more appropriate. Cut into slices.

SUNSHINE SQUARES

(A Finger Jello that is good even for breakfast).

4 envelopes unflavored gelatin 3/4 cup pineapple juice
1 cup boiling water 1/4 cup sugar 1 cup orange juice

Soften gelatin in pineapple juice. Add to boiling
water and stir til dissolved. Add sweetener and orange
juice. Chill in a 9×9 inch pan, then cut into squares.
Refrigerate in a covered container. Variation: If you
wish to use honey instead of sugar, decrease the
orange juice by 1/8 of a cup.

APPLE RING SNACKS

Why pay for Weight Watchers Apple Snack when you can
make your own?

Peel an apple and remove the core. Slice in rings.
Place on alightly greased cookie sheet, or on clear
plastic wrap laid out on a cookie sheet. Dry in an
electric oven at low or warm temperatures, In a gas
oven the pilot light is sufficient. Drying takes 6-9
hours, making this a good overnight project. The size
of the apple slices and your oven temperature are the
variables you will have to experiment with. The apples
need not be dried to a crisp. Store in an airtight
container. These should last several weeks at room
temperature. Good for traveling!

—–

Instant Cream Of Whatever Soup

Recipe By : Frozen Assets List
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered milk
3/4 cup cornstarch
1/4 cup chicken bouillon
1 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon pepper

from the Frozen Assets List by frozen-assets@xc.org (“Melani D. Carey”) on Aug
13, 1998.

– – – – – – – – – – – – – – – – – –

Pegleg Shorty’s Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Lean beef — ground coarse
1 pound Suet — ground
1 1/2 quarts Water
3 ounces Chili powder
2 tablespoons Salt
1 tablespoon Garlic powder
1 tablespoon Camino
1 tablespoon Oregano
1 tablespoon Paprika
1/2 teaspoon Cayenne pepper

Braise the meat in a large skillet. Add the water and bring to a boil. Add the
ground suet and all the spices. Mix thoroughly. Stir every few minutes till
your are sure the spices are blended and the meat is all well spearated. After
that you just need to stir enough to keep it from sticking to the bottom of the
skillet. Cook for 45 minutes to one hour.

– – – – – – – – – – – – – – – – – –

GINGER ICE CREAM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Italian
Fatfree Hollidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c — Water
1/3 c Sugar, granulated
2 T Ginger, fresh — peeled
-grated
1 1/4 c Milk, whole
1 c Heavy cream
1/3 c Sugar, granulated
3 lg Egg yolk
1 T Ginger crystallized* — to 2 T
-finely chopped

* Magee said she’d probably use more.
In pan, simmer 1/2 c. water, 1/3 c. sugar and fresh ginger for 3-4
minutes, stirring occasionally. Set aside to cool 5 minutes. (This is
called a simple syrup.)
In another pan, scald milk and cream (don’t boil). Remove from heat and
stir in remaining sugar and the syrup. Set aside 15 minutes to allow
flavors blend.
Strain ginger solids from milk mixture. Whisk in egg yolks and
crystallized ginger. Return to heat (use either a double boiler or heat
diffuser.) Heat gently, stirring constantly, until it becomes a thin
custard. Don’t allow it to simmer or boil. It should coat the back of a
spoon.
Cool mixture and freeze according to your machine’s instructions.
From: linda.magee@burbank.com
in rec.food.cooking
Formatted by Cathy Harned
Fidonet GOURMET echo

– – – – – – – – – – – – – – – – – –

Title: PRAWN KABOBS WITH PEANUT SAUCE
Categories: Chinese, Seafood
Yield: 6 servings

24 md Prawns, shelled deveined
24 Chinese pea pods
24 Ripe black olives
1/4 c Dry sherry
1/4 c Soy sauce
1/4 c Peanut butter
3 tb Sugar
2 tb Veg. oil
4 md Cloves garlic, minced

Alternate prawns, pea pods and olives on bamboo picks.
Combine sherry, soy sauce, peanut butter, sugar, oil
and garlic and mix well. Grill or broil kabobs for 6
to 10 minutes or until prawns turn pink and opaque,
brushing prawns frequently with peanut sauce. (you
can substitute 2 whole boned and skinned chicken
breasts for the prawns. Cut each half breast into 6
pieces and skewer with pea pods and olives. Grill or
broil 10 minutes or until done.)

—–

Pasta with Caramelized Onions

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Basic Ingredients Family Meals
Pasta Pizza Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
onions
olive oil
fresh parsley
Parmesan cheese
white wine
cooked pasta

Slice up lots of onions (1.5 cups per person). Put them in a saute pan
with olive oil or sprayed with Pam and cover. Cook on low heat 45 minutes,
until soft. Remove cover, turn heat to medium and cook liquid away. Add
salt pepper (don’t be shy w/ the salt), and continue cooking and stirring
onions until they turn golden brown (if they stick a little, that’s ok,
just turn the heat down a tad). Splash in a little white wine, and stir it
in, scraping up any browned bits. Turn heat to high, stirring and scraping
until the wine is gone. Throw in a big handful of fresh parsley (or a
smaller handful of dried), toss, and serve over spaghetti. Add parmesan to
taste at the table.

Note: I like this just as it is, but Bob’s likes it with a little more
sauce. You may want to add some cream or a little tomato sauce or a bit of
both.

– – – – – – – – – – – – – – – – – –

Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

NOTES : =88=88=88

STRAWBERRY SHORTCAKE BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PATRICIA MCGOWAN (CBVB59A)
1 pk Yeast
3 c Bread flour
1 tb Gluten
1 tb Sugar
1 t Salt
1/8 ts Baking soda
1 pk Frozen strawberries*
1 t Vanilla
1/4 c Whipping cream
1/4 c Warm water
1 c Fresh strawberries >>>>

* in syrup defrosted Add all ingredients except FRESH berries into
pan. Select white bread and push start. Add fresh berries at the
beeps. Hope you like it as well as we did! Pat in Jupiter, FL

– – – – – – – – – – – – – – – – – –

Corn, Coconut And Fennel Chowder

Recipe By : COOKING RIGHT SHOW #CR9606
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups yellow onion — thinly sliced
2 Cups leeks, stems removed — cut into thin rings
3 Tablespoons garlic — chopped
1 Teaspoon fennel seed
1 1/2 Teaspoons red pepper flakes
1 Teaspoon fresh serrano chiles — seeded and slivered
3 Tablespoons olive oil
4 Cups fresh corn kernels>>>>>
-cut from the cob with cobs reserved
8 C rich chicken stock
1 Tbsp cornstarch
5 C coconut milk (unsweetened)
1 Tbsp finely slivered fresh lime or lemon zest
2 C thinly-sliced fresh fennel
Kosher Salt–To Taste
White Pepper To Taste — freshly ground
1/4 C cilantro leaves — roughly chopped
<>
Fresh cilantro or mint leaves
finely slivered red bell peppers

Saute the onions, leeks, garlic, fennel seed, pepper flakes and chiles in
olive oil until vegetables are crisply cooked but not brown, about 5
minutes. In a separate pot add corn cobs to chicken stock and simmer for 10
– 15 minutes covered. Strain and add stock to vegetable mixture.

Dissolve the cornstarch in the coconut milk and add to broth along with the
lime zest. Simmer for 5 minutes. Add corn kernels and fennel and warm
through. Correct seasoning and stir in the cilantro just before serving.
Thin, if desired, with additional stock.

Garnish with cilantro or mint leaves and finely diced red bell peppers.

Yield: 6 to 8 servings

– – – – – – – – – – – – – – – – – –

Title: Chili Bean Salad (Lacto)
Categories: Beans, Salads, Prodigy, Dec.
Yield: 4 servings

16 oz Canned kidney beans
– rinsed/drained
1/2 c Onions; finely chopped
1/2 c Green bell peppers; finely c
1/4 c Nonfat yogurt
1 ts Chili powder
1/4 ts Garlic powder
1/4 ts Ground cumin
1/4 ts Oregano
Salt; to taste

Lovers of spicy food will adore this tangy salad.
Serve it over a bed of lettuce, add a piece of corn
bread, you have an easy lunch with Mexican flair. In
a large bowl, combine kidney beans, onions green
pepper. Mix well. In a small bowl combine yogurt and
spices. Add to bean mixture, mixing until well
blended. Chill several hours to blend flavors. Stir
before serving. Nutrition (per serving): 122 calories
Total Fat 1 g (4% of calories) Source: Lean Luscious
Meatless, Page (s): 98 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

MM: Double Corn Bread (Ovo Lacto)