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

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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.

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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

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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

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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)

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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.

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Title: Chicken Fried Rice
Categories: Chicken, Oriental, Poultry, Meats, Wok
Yield: 6 servings

1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely
-diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soya sauce
Salt
Pepper

1. Cut up and prepare all ingredients. Reserve.

2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
Remove to plate and reserve.

3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
chicken and onion together until cooked. (If leftover meat is used,
just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
minutes with wok covered. Uncover wok, add all the rest of the
vegetables. Stir fry and cook covered for 2 additional minutes. Add
cooked rice, season with salt, pepper, soya sauce. Reduce heat to
medium. Take your turner and break up clumps of rice as finely as
possible. Make sure rice takes up soya sauce and does not remain
white. Keep stir-frying until all rice is broken up and heated
through. Shut heat off. Cut up sheet of egg into small pieces and
stir into rice, or remove rice to serving platter and garnish with
egg slivers.

NOTE: Leftover rice makes a better fried rice. If using leftover rice,
place rice in sieve and rinse with hot water from the tap. Pork ,
beef or shrimps (cooked or uncooked) may be substituted for above
chicken.

MMMMM

Title: Grilled Emu Fillet with Riberry Sauce
Categories: Emu, Australian, Main dish
Yield: 4 servings

MMMMM—————-SOURCE: AUSTRALIAN GOURMET T———————
600 ea Emu fillets
2 ts Cardamom pods
1 tb Ground coriander
1/2 ts Five-berry mixture or mixed
-pink and green peppercorns,
Ground
3 ea Cloves of garlic
80 ea (1/3 cup) raspberry vinegar
750 ea (3 cups) good beef stock
1/2 ts Mustard seed oil
150 ea Riberries (available frozen
-from specialty food stores
-stocking Bush
Tucker products)

Trim any sinew or “silver” skin from fillets. Using a mortar and
pestle, pound cardamom pods to release seeds; discard pods. Add
coriander, berry mixture, garlic and vinegar and pound to a paste.
Spread over fillets, cover and stand at room temperature for 1-2
hours. Reduce beef stock by boiling to about 375ml (1 1/2 cups). Keep
warm. Brush a cast-iron grill pan (with removable or ovenproof
handle) with mustard seed oil and heat on top of the stove until very
hot. Cook fillets for 1 minute on each side. Transfer pan to a 220C
oven and bake for 5 minutes – no longer. Remove pan from oven,
transfer fillets to a warm plate and stand for 5 minutes, Add the
thawed riberries to reduced stock and bring to the boil. Serve meat
sliced thinly on the diagonal, with sauce spooned over. Note 1:
Five-berry mixture is black, white, pink, Jamaica and green
peppercorns, with coriander seeds, and is sold as such. Note 2: A
range of products is available by mail order from Bush Tucker Supply
Australia, PO Box B103, Boronia Park, NSW 2111, (02) 817 1060, fax
(02) 817 3587.

Submitted By SHERREE JOHANSSON On 09-01-94

MMMMM

MEXICAN ORANGE DROPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Evaporated milk
3 c Sugar
1/4 c Boiling orange juice
1/4 ts Salt
Grated rind of 2 oranges
1 c Chopped nuts

Heat milk in double boiler. Melt 1 cup of the sugar in
heavy saucepan. When the sugar is brown, add the hot
orange juice, and then the hot milk. Stir in the rest
of the sugar and the salt. Bring to a boil and cook
covered for 3 minutes, then uncover and cook over low
heat, without stirring, to the softball stage (238)
Remove from heat and add the orange zest. Cool. Beat
until creamy, and stir in the nuts. Roll into balls
and let harden on foil.

~sofia soar@banneker.Stanford.EDU

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