Macaroni Meal-In-A-Casserole

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Casseroles
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Salt
3 Quarts Water — boiling
2 Cups Macaroni — elbow (8oz)
1 Can Peas,sweet — undrained (17oz)
1/4 Cup Butter or margarine
1/4 Cup Flour
1/4 Teaspoon Pepper
1/8 Teaspoon Mustard — dry
2 Cups Milk
1 Cup Ham,cubed cooked (opt — 1lb)
1 1/2 Cups Cheddar cheese,sharp — grated
1/2 Cup Olives — pimiento-stuffed
2 Tablespoons Onion — chopped
—————————-CHEESE CRUMB T
1/4 Cup Cheddar cheese,sharp — grated
2 Tablespoons Butter or margarine — melted
2 Tablespoons Bread crumbs — dry

1. Add 1 tablespoon salt to rapidly boiling water; gradually add macaroni so
water continues to boil.

2. Cook, uncovered, stirring occasionally, until tender; drain in colander and
set aside.

3. Drain peas, reserving 1/2 cup liquid.

4. Melt butter over medium heat; stir in flour, pepper, mustard and
remaining tablespoon salt.

5. Gradually stir in milk and reserved liquid from peas; cook, stirring
constantly, until sauce boils for 1 minute.

6. Combine sauce, peas, ham, cheese, olives and onion with macaroni.

7. Turn mixture into 2 1/2-quart casserole; sprinkle with Cheese Crumb
Topping.

8. Bake in preheated 375’F. oven 20 to 25 minutes, or until bubbling hot. ***
CHEESE CRUMB TOPPING *** Combine all ingredients. MMMMM Charrin’ off the Ol’
Point..from the O 🙂

BBS: Computer Specialties BBS Date: 08-12-93 (09:05) Number: 62724 From:
RANDY RIGG Refer#: NONE To: ALL Recvd: NO Subj: Oriental Popcorn Conf: (149)
COOKING

– – – – – – – – – – – – – – – – – –

Title: HOT CASHEW CHICKEN SALAD
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 c Chopped romaine lettuce
1/2 lb Chopped spinach
11 oz Mandarin oranges, drained
3 tb Soy sauce
1 tb Honey
1/4 ts Ground ginger
3 tb Vegetable oil
1 1/4 lb Boneless chicken breasts,
-diced
3 tb Chopped scallions
1 Garlic clove, minced
1/4 c Cashews

1. In a large salad bowl, combine lettuce, spinach
oranges.

2. In a small bowl, combine soy sauce, honey, ginger
3 tbsp. water. Set sauce aside.

3. In a wok or large frying pan, heat oil over medium
high heat. Add chicken stir fry until barely opaque
throughout, about 5 minutes. Add scallions garlic
cook 1 more minute. Add sauce cook, tossing, for 30
seconds.

4. Pour chicken sauce over greens oranges toss.
Sprinkle cashews on top.

—–

COCONUT JELLY BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cake flour
1 t Baking powder
1/4 ts Salt
1 tb Shortening
1/2 c Sugar
1 Egg
1 1/2 c Coconut
1/4 c Evaporated milk
1/2 ts Vanilla
1/2 c Tart jelly

Sift flour, measure, and sift three times with baking
powder and salt. Cream shortening. Add sugar
gradually and cream until light and fluffy. Add egg
and beat until light. Add 1/2 cup coconut. Add dry
ingredients alternately with milk. Beat after each
addition until smooth. Add flavoring. Pour into
well-oiled muffin tins. Bake in moderate oven (375 F)
20-25 minutes. Beat jelly with a fork until of
spreading consistency. When cakes are cool, spread top
and sides with jelly. Roll in 1 cup coconut. 8
servings. The Household Searchlight

– – – – – – – – – – – – – – – – – –

Title: BILL SCHOONOVER’S 24 HOUR SALAD
Categories: Cyberealm, Kooknet, Salads
Yield: 1 large bowl

1 Head of lettuce, broken up
1/2 c Spring onions, chopped
1/2 c Chopped celery
1 cn Sliced water chestnuts
1 pk Frozen peas
2 c Mayonnaise
1/2 c Parmesan cheese
1/2 ts Garlic powder
1/2 ts Salt
1 lb Bacon, crisp and broken up
5 Hard boiled eggs, mashed
2 Tomatoes, cut in wedges

Break lettuce in the bottom of a large bowl. Add the
next 3 ingredients. Spread frozen peas over the top of
all. Seal with mayonnaise. Sprinkle parmesan cheese,
garlic powder, and salt over the top. Cover and
refrigerate overnight.

Before serving, garnish with bacon, eggs, and tomato
wedges.

Bill’s note: “I honestly don’t know who to credit for
this recipe. I typed this from an old, wrinkled and
browned bit of paper.. must have been around for ages!”

Posted by Bill Schoonover, Destinations BBS and
Kook-Net Node Typed in MM format by Linda Fields,
Cyberealm BBS and home of Kook-Net, Watertown, NY
315-786-1120

—–

Maple Pumpkin Pie

Recipe By : The Dessert Show
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 10″ pie shell, well chilled — fluted edge
Leaf shapes cut from pastry scraps
1 1/2 cups pumpkin puree — fresh or canned
1/2 cup maple syrup
1 1/2 cups milk
2 eggs — lightly beaten
2 tablespoons flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg — freshly ground
1/4 teaspoon ground ginger
1/2 teaspoon salt

Preheat oven to 425. Mix together pumpkin, syrup, milk and eggs. Whisk
together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt.
Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40
minutes until filling is firm and a knife inserted in center comes out
clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet
and bake until golden brown. Garnish top of pie with baked leaf shapes.
Let cool completely before cutting with a sharp knife.

– – – – – – – – – – – – – – – – – –

Title: Sugared Asparagus
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 – 6 folks

3 tb Butter 2 lb Fresh asparagus,
-=OR=- -cut into 2″ pieces
3 tb Margarine – (about 4 cups)
2 tb Brown sugar 1 c Chicken broth

* By using the brown sugar substitute with this would make a nice side
dish for the “sweet ones”

In a skillet over medium-high, heat butter and brown sugar is
dissolved. Add asparagus; saute for 2 minutes. Stir in chicken
broth; bring to a boil. Reduce heat; cover and simmer for 8-10
minutes or until asparagus is crisp-tender. Remove asparagus to a
serving dish and keep warm. Cook sauce, uncovered, until reduced by
half. Pour over asparagus and serve immediately.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(MAKE IT WORK!!!)

Serves: 4-6; From: ; Posted by: Debbie
Carlson

MMMMM

Title: Pumpkin Stew
Categories: Stews
Yield: 1 servings

1 1/2 lb beef round — boneless,
: cubed
1 TB butter — not margarine
1 md onion — coursely chopped
2 stalks celery — coursely
: chopped
5 c water
1/2 ts salt
1/2 ts dried thyme
1/4 ts black pepper
5 lb pumpkin
1/4 c all-purpose flour —
: sifted
1 c frozen green peas

In a 4-quart Dutch oven, brown beef in butter. Add
onion celery; saute until browned. Stir in 4 cups
water, the salt, thyme, pepper. Heat to boiling.
Cook covered 1 hour. Cut 2 inches off the top of the
pumpkin. Trim the rim of pumpkin bottom to form
points; scoop out seeds. Peel top trimmings; cut
into 1″ cubes; add to beef after 1 hour. Cook 30 mins
longer or until tender. Heat oven to 350*. Bake
pumpkin shell 20 mins. Stir flour into 1 cup water;
add stew with peas. Cook, stirring until thickend;
spoon into shell serve. Note: Do not place pumpkin
on direct heat.

Recipe By : sarahb@fanfare.Eng.Sun.COM (Sarah Bate)

—–

Title: Curried Mussels with Mushrooms
Categories: Australian, Seafood, Ceideburg 2
Yield: 4 servings

3 lg Mussels
1 c Water
1/2 ts Baby dried red chillies
15 Ghee
1 tb Grated fresh ginger
2 Cloves garlic, crushed
1 tb Chopped fresh lemon grass
2 Green shallots, chopped
-[scallions S.C.}
340 cn Coconut milk
1 tb Fish sauce
1 tb Brown sugar
150 Baby mushrooms, sliced
2 ts Plain flour
1 tb Water, extra
1 tb Chopped fresh basil

The photo of this recipe looks wonderful too. Whole shelled mussels
in a white “curry” sauce along with slices of button mushrooms and
other goodies. The curry isn’t what we would normally think of as a
curry++ there isn’t any curry powder called for (though it would
probably be good).

1: Scrub mussels under cold running water; remove beards. Combine
mussels and water in large saucepan, cover, bring to boil, reduce
heat, simmer for 2 minutes, stirring occasionally. Drain mussels,
remove and discard shells; reserve mussels.

2: Place chillies in small bowl, cover with boiling water, let stand
for 10 minutes; drain and chop chillies. Heat ghee in medium frying
pan, add chillies, ginger, garlic, lemon grass and shallots, stir
over medium heat for about 2 minutes or until shallots are soft.

3: Stir in coconut milk, sauce and sugar, bring to boil, reduce heat,
simmer, uncovered, for 1 minute. Stir in mushrooms, cook over medium
heat for 1 minute. Blend flour with extra water, stir into mushroom
mixture, stir over high heat until sauce boils and thickens.

4: Stir in mussels and basil, stir over medium heat until heated
through.

Serves 4.

NOTE: Recipe is best made just before serving. This recipe is not
suitable to freeze or microwave.

From “Easy Curry Cookery”, edited by Maryanne Blacker, The Australian
Women’s Weekly Home Library Division, 1991. ISBN 0-949892-76-9.

Posted by Stephen Ceideberg; August 9 1993.

MMMMM

Title: Mushroom Ketchup
Categories: Condiments, Sauces, Vegetables, Dips, Vegan
Yield: 4 cups

1 1/2 lb Mushrooms, firm fresh
1 1/2 tb Pickling salt
1 oz Dried boletus mushrooms
3 c Hot tap water
2 c White wine vinegar
3 lg Shallots, peeled -=OR=-
1 sm Onion, peeled
1 ea Garlic clove, peeled
10 ea Whole allspice -=OR=-
1/4 ts Ground allspice
4 ea Whole cloves
3 lg Mace blades
2 ea Bay leaves
1/2 ts Ground ginger
1/2 ts Freshly ground pepper
1/4 c Medium or dry sherry

Wipe mushrooms clean with a damp cloth, or brush them clean. Avoid
washing them if possible; if it is necessary, swish them rapidly
through a bowl of water and lift and drain them promptly. Trim off
any discolored stem ends or damaged portions. Slice the mushrooms
thin (a food processor fitted with the thin-slicing disc makes short
work of this task) and mix them thoroughly with the salt in a ceramic
bowl. Cover mushrooms with a cloth and let them stand 24 hours,
stirring occasionally. They will become very dark (the finished
ketchup will be approximately the color of black bean soup).

At least an hour before the end of the salting period, combine the
dried boletus mushrooms with the hot tap water; let them stand,
covered, until completely soft.

Lift the soaked mushrooms from their liquid with a slotted spoon
(this is to eliminate any grit that may be in the liquid) and place
them in the container of a blender or food processor. Let soaking
liquid settle for a minute or two, then carefully pour it over the
mushrooms, stopping before any grit is poured out. Puree the soaked
mushrooms, then pour the puree into a preserving pan. Without
rinsing the blender container, puree the salted mushrooms; add this
puree to that in the pan.

Place about 1/2 cup of the vinegar in the blender and add shallots and
garlic; process them to a puree. Add this puree to the mixture in
the pan, together with the rest of the vinegar, the allspice, cloves,
mace, bay leaves, ginger and pepper. Bring the mixture to boiling
over medium-high heat, lower heat, and simmer the ketchup, uncovered,
stirring it often, for 1 to 1 1/2 hours, or until the tiny fragments
of mushroom are very soft, almost jellylike, and the ketchup is thick.

To test for correct consistency, pour a spoonful onto a saucer and
let it stand 10 minutes, with the pot off the heat; if very little or
no liquid seeps from the solids, the ketchup has thickened enough. If
it does not pass this test, resume the cooking for as long as
necessary.

Press ketchup through a sieve to remove the bay leaves and whole
spices, then puree it again, in batches if necessary, in a blender or
food processor, running the machine until the texture is velvety
smooth.

Return ketchup to the rinsed-out pan and bring it to a full boil
again over medium-high heat, stirring it constantly. Stir in the
sherry.

Ladle the boiling-hot ketchup into hot, clean half-pint or pint
canning jars, leaving 1/4″ of headspace. Seal jars with new
two-piece canning lids according to manufacturer’s directions and
process for 15 minutes (for either size jar) in a boiling-water bath.
Cool, label and store the jars. Let ketchup mellow for a few weeks
before serving it. Keeps for at least a year in a cool pantry.

Helen Witty, “Fancy Pantry” Posted by Cathy Harned.

—–

CHUTNEY PEANUT BUTTER CANAPES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chunky-style peanut butter
1 pk Cream cheese (3oz)
1/8 ts Seasoned salt
1/4 c Dry red wine
1/4 ts Worcestershire
1 1/2 c Major Grey’s chutney,
-finely chopped
Toasted rye bread slices,
-crusts removed

Blend well the peanut butter, cream cheese, salt, wine
worcestershire and chutney. Spread on toast. Cut into
individual triangles or fingers. Makes 2 cups of
spread.

– – – – – – – – – – – – – – – – – –