Title: GINGERED RICE
Categories: Chinese, Ethnic, Oriental
Yield: 4 servings

1 c Short-grain rice
1/2 ts Fresh ginger, finely minced
1/2 ts Peanut or Canola oil
2 c Water
1/2 ts Salt

Rinse rice in strainer and drain.
In a saucepan, heat the oil and fry the ginger over
medium heat until fragrant, 1-2 minutes. Stir in the
rice. Add the water and salt. Bring to a boil. Reduce
heat to a simmer. Cook covered until water is
absorbed, about 12-15 minutes. Stir once and allow to
stand until ready to serve. Note: Plain white or brown
rice, cooked without the oil, may be substituted.

—–

Cheese and Rice Casserole

Recipe By : BH G Low-Cost Cooking pg 71
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Cheese
Rice *Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup finely chopped celery
2 cups cooked rice
1/4 cup chopped onion
1 cup milk
1/2 cup shredded American cheese
3 eggs — beaten
1/3 cup snipped parsley
1/8 tsp pepper
1/2 tsp salt
paprika
2 tbsp butter or margarine

Cook celery and onion in butter until tender but not brown. Combine with rice,
cheese, and parsley. In another bowl, thoroughly stir together beaten eggs,
milk, salt, and pepper. Add to the rice mixture. Turn into a 10x9x2 inch baking
dish. Place in a 13x9x2 inch baking pan on oven rack. Pour hot water into the
larger pan to a depth of about 1 inch. Bake at 350 for 40 to 45 minutes, or
until a knife inserted near the center comes out clean. Sprinkle with paprika.
ECB Input: 11/8/91

– – – – – – – – – – – – – – – – – –

NOTES : This baked rice dish has a rich custardlike texture
Nutr. Assoc. : 0 0 0 0 20 0 1036 0 0 0 0

Title: Butter Crunch Cookies
Categories: Cookies
Yield: 1 servings

1 c All-purpose flour
1/4 ts Baking powder
1/2 ts Baking soda
Cream together in order
Given:
2/3 c Soft butter
1 c Brown sugar
1 Egg
1 ts Vanilla
Fold together the above two
Mixtures then add:
3/4 c Oatmeal
1 c Flaked coconut
1 c Corn flakes

Recipe by: Found on the net
rop in small balls on ungreased cookie sheet. They spread as they bake.
Bake at 350F. for 10-12 minutes. Yield 3 1/2 dozen. From the book
“Treasured Mennonite Recipes” by the Mennonite Community Relief Sales

ÑÑÑÑÑ

Per serving (excluding unknown items): 2274 Calories; 108g Fat (42%
calories from fat); 31g Protein; 301g Carbohydrate; 447mg Cholesterol;
2738 mg Sodium

—–

Title: Herbal Ice Tea
Categories: Diabetic, Beverages
Yield: 4 nice folks

1 ga Filtered water; -lemon, etc.
3 Flavored herbal tea bags; Sugar to taste;
-peprermint, strawberry,

Place tea bags in water. Let steep overnight. Add ice. Sweeten to
taste.

Source: The San Diego Union Food Section, May 26, 1994

MMMMM

Mom’s Jersey Fresh Tomato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, finely sliced
4 ea Bacon strips, cooked
Crisp and crumbled
1 1/2 tb Butter
6 ea Red ripe Jersey Tomatoes,
Peeled, cored and chopped
2 tb Tomato paste
3 ea Lemon rind strips
4 c Chicken stock
1 t Sugar
1/2 ts Thyme (dried)
1 t Basil (dried)
Salt and pepper to taste
Croutons for garnish
Fresh basil sprigs
For garnish

Saute onions in butter about 5 minutes until tender and golden. Add
tomatoes, tomato paste, lemon rind, chicken stock, bacon and herbs.
Bring to boil, reduce to simmer until tomatoes are tender, about 15
minutes. Remove lemon rind. Cool soup, then puree in blender. Strain
puree. Reheat before serving. Garnish with croutons and basil sprigs.

Source: Jane Camarota. This recipe won in the soup catagory of the
“Jersey Fresh Cookoff”.

– – – – – – – – – – – – – – – – – –

SESAME TAHINI OAT COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c AM Sesame Seeds
1 c AM Oat Flakes (rolled oats)
1 1/4 c AM Whole Wheat Pastry Flour
1 t Non-alum baking powder
1 t Cinnamon
1/2 c Chopped nuts (optional)
1/2 c Raisins
1/2 c Milk or water
1/2 c Honey
1/2 c AM Sesame Tahini

Mix dry and liquid ingredients in separate bowls; then
combine and mix thoroughly. Drop spoonfuls onto a
lightly oiled baking sheet. Bake at 375 F. for 10-12
minutes.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: SELF-FROSTING ANISE COOKIES
Categories: Cookies, Dessert, Italian
Yield: 2 dozen

2 c Flour
1/2 ts Baking powder
1 tb Anise seed
3 Eggs, room temp.
1 c Plus 2 tb sugar
1/2 ts Salt

1. Sift flour, measure, and sift again with baking powder. 2. Beat
eggs and sugar at medium for 30 minutes. 3. Add flour mixture and
beat 3 minutes. 4. Add anise seed. 5. Drop by teaspoons on greased
and floured cookie sheets. 6. Dry overnight. 7. Bake at 325 degrees
F. for 12 minutes.

MMMMM

RICOTTA GNOCCHI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/eggs Main dish
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pks. froz. chopped spinach
2 Eggs
2 c Ricotta cheese
1 c Bread crumbs
1 c Grated parmesan cheese
1 Clove minced garlic
1/2 t Salt
1 pn Pepper
1/4 t Ground nutmeg
1 t Dry basil
1 Flour

Cook spinach according to directions, then drain. When cool enough to
handle, press out as much water as possible with your hands. In a
large
bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs,
parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well.
Shape into 1 1/2 inch balls. Rollin four to coat lightly. Poach half
the
balls at a time in a large kettle of boiling water.Cook at a gentle
boil
for 10 min. Remove with a slotted spoon. Serve with butter
parmesan
cheese, or with a tomato sauce.
Note: You can also bake these in a 375 oven for about 20 minutes.

– – – – – – – – – – – – – – – – – –

Title: SPINACH LEEK SOUP
Categories: Chinese, Soups, Appetizers
Yield: 4 servings

1 1/2 tb Peanut oil
2 Garlic cloves, minced
2 lg Leeks, sliced
1 md Carrot, sliced very thinly
— into matchsticks
10 oz Fresh spinach, washed
— stemmed
1/2 c Canned water chestnuts,
— drained, rinsed, sliced
6 c Vegetable stock
2 tb Tamari
1 tb Rice vinegar
Salt pepper
Strips of 5-spice tofu

Heat a wok or heavy soup pot on high heat for 30
seconds. Add the oil swirl to coat. Add garlic,
leeks, carrots lower to a simmer cook, covered for
10 minutes. Stir occasionally. Uncover wok, increase
heat to high add spinach water chestnuts. Stir-fry
for 2 minutes. Lower heat to medium. Add warmed
stock, tamari rice vinegar. Season to taste.

Heat through but do not boil. Serve immediately,
garnished with tofu strips.

“Sundays at Moosewood Restaurant Cookbook”

—–

60 Second Chocolate Mousse

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 tsp Vanilla

Place chocolate; egg, and flavoring in blender and chop. Heat cream until
small bubbles appear at edge. Do not boil. With machine running, pour in
hot cream. Blend until chocolate is melted and mixture is smooth. Pour
into dessert dishes and cover with plastic and chill. Serve with whipped
cream dollops.

– – – – – – – – – – – – – – – – – –