GOLDEN 86 BAGELS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Honey
1 pk Regular long-acting yeast
1 t Salt
1 ea Large pot of boiling water
1 tb Sugar
1 ea Eggwash
1 1/2 c Water, 110 deg f.
5 c Whole wheat flour

Dissolve honey in the water. Add the yeast and proof.
Mix in salt and flour. Knead until gluten is formed.
Place dough in covered bowl and let rise until almost
doubled in bulk. Punch down dough and let rest five
minutes. Now the fun begins ! Divide the dough into
16-32 balls. Roll ball until smooth. Poke your index
finger through the dough’s pudgy middle and twirl
around your finger until the hole is ~ 1 1/2″ across.
Place formed bagel on a cookie sheet and let rise
while you form the remaining bagels. Add the 1 T sugar
to the kettle of simmering water. Gently lower the
bagel and turn, turn, turn, for ~ 5 minutes. Simmer
each bagel until it is fully cooked (otherwise bagel
will “fall”). Place poached bagels on cookie sheet.
Brush bagels with eggwash. Bake at ~375 degrees for
10-20 minutes, or until golden brown.

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Cheese and Pasta Pie

Recipe By : Unknown (4-9-96)
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Pasta
Pies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz spaghetti — cooked and drained
1 tsp cooking oil
6 eggs — beaten
1 pkg ( 10 oz.) frozen spinach — chopped
1/2 c green onion — thinly sliced
1/4 c snipped parsley
1 tsp basil
1 c ricotta cheese
1/2 c milk or half half
1 c mozzarella cheese — shredded
1/2 tsp worcestershire sauce
1/2 tsp salt
1/4 c parmesan cheese — grated
ground pepper — to taste

Combine the pasta, oil and 2 eggs and press into the bottom and up the sides
of a 10″ quiche or pie pan. Cover the edge of the pasta with greased foil to
prevent burning. Bake in a 375 degree oven 7 to 10 minutes or until set.
Cook the frozen spinach according to package directions. Drain well.
Add the sliced onion, parsley and basil. Beat together the ricotta, 4
eggs and milk, add 1/2 cup mozzarella and stir in the vegetable mixture,
Worcestershire, seasonings and parmesan. Spoon into the pasta shell.
Sprinkle the remaining mozzarella on top.
Bake at 375 for around 30 minutes or until set.
Allow to stand 10 minutes before serving.

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Salli Schwartz
Publisher of Aunt Salli’s CyberKitchen
Subscribe honn@icanect.net

DGGB – Beans

Recipe By : Bill Martin
Serving Size : 10 Preparation Time :1:00
Categories : Beans Chicken/Turkey
Chile Pepper Dishes Chile
Barbecue Turkey
Chicken Texican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c chicken, turkey, beef, pork, or sausage — cooked
and diced
1 can Pork N Beans — drained
1 large can Red Kidney beans — drained
1 can Black Beans — drained
1 small can Tomatoe Sauce (optional)
2 med Granny Smith apple — Cored, peeled, diced
1 lg Yellow, White or Purple Onion — diced
2 tbsps Liquid Hickory Smoke flavoring — to taste
2 c each of your favorite BBQ Sauce — to taste
1 c Pancake/Waffle syrup — to taste
1 tsp jalapeno pepper — to taste

Open and drain the three cans of beans, reserving 1/2 the liquid from the
Pork N Beans if desired. Place beans in a colander and rinse. Place the
reserved Pork N Bean liquid or the small can of Tomato Sauce in a large
stockpot, and begin heating on Medium Low. Put the beans in the stockpot,
add the previously cooked meat (s), (you can use a combination of meats.
Turkey and sausage work well), making sure to dice or slice into bit-size
chunks, (about 1″ x 1“). Add the chiles, apples and onions. Stir to mix.
After the mixture has come to a simmer, add 1 or 2 tbspns of the Liquid
Smoke. Add 1/4 to 1/3 cup of the Waffle Syrup.
At this point the mixture should be very thick. Add enough barbecue sauce
to make a thick, stew-like mixture. The liquid from the cooking apples and
onions will thin this out a little more. You don’t want too much ”juice".
Just enough to keep the beans from scorching on the bottom of the stockpot.
Stir often, and cook slowly. If and when needed add a bit more barbecue
sauce. Taste often.
Heat and simmer for about an hour, or until you’re really hungry and can’t
stand it anymore.
This is my own concoction, based on the beans served at one of my favorite
barbecue rib restaurants in Houston: Goodes Barbecue.

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Suggested Wine: Lone Star long neck.
Serving Ideas : With your favorite ribs or brisket bbq

CHEESE AND CORN TORTILLAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Ethnic
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Low-fat cottage cheese
1 c Canned kernel corn
6 oz Shredded, reduced fat
-cheddar cheese
1/4 c Sliced green onions
2 tb Chopped fresh cilantro
1/4 ts Mexican seasoning
6 Flour tortillas (6")
1/2 c Salsa

Pre-heat oven to 350 Grease 9 x 13 inch baking dish Mix first 6 ingredients
but reserve 1/2 cup cheddar cheese Spoon about 1/2 cup of mixture down
center of each tortilla Roll and arrange seam side down in baking dish Top
with salsa and remaining 1/2 cup cheddar cheese Bake at 350 for 30 minutes

Makes 6 servings; 280 calories, 8 g fat, 22 g protein, 30 mg cholesterol,
29 g carbohydrate, 560 mg sodium each

Food Wine RT [*] Category 7, Topic 6 Message 192 Mon Feb 15, 1993
D.CROZIER2 [Chiang-StL] at 00:17 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Title: ICE CREAM RIBBON PIE
Categories: Chocolate, Desserts, Candies
Yield: 8 servings

6 oz Junior Mints (4 1.6-oz box)
2 c Ice cream, softened
-strawberry, blackberry,
-cherry, peach, etc.
1 Prepared crust; vanilla,
-chocolate, or graham crumb
1 tb Butter or margarine
3 c Ice cream, softened
-vanilla or chocolate

Place one box of Junior Mints in freezer.
Melt remaining Junior Mints with butter — microwave
for about 1 minute or stir over low heat. Stir until
smooth.
Spread the 2 cups of ice cream into crust; drizzle with
melted Junior Mints. Place in freezer until chocolate is
set, about 10 minutes.
Chop cold Junior Mints; stir into vanilla (or chocolate)
ice cream. Spoon into crust. Loosely cover and freeze
several hours or overnight. Garnish as desired.

—–

Title: SKYLINE CHILI
Categories: Main dish, Chili
Yield: 1 servings

2 lb Lean ground beef
1 qt Water
4 Small onions, chopped
1 ts Garlic powder
4 ts Chili powder
2 ts Crushed red pepper
4 ts Cumin
1 tb Salt
5 Medium Bay leaves
1 ts Ground allspice
1 1/2 tb Vinegar
2 tb Worstershire sauce
6 oz Tomato paste
1 Block unsweetened chocolate

Add ground beef to water in a large pot and stir until beef separates to
a fine texture. Add all other ingredients. Stir to blend. Whisper “I
love the Reds” and “the Bengals really aren’t that bad.” Bring to a boil
and reduce heat to simmer uncovered for about 3 hours. May cover for the
last hour if desired consistency has been reached.

—–

Title: BASIC SUGARLESS VEGETARIAN MINCEMEAT
Categories: Fruits, Low-cal
Yield: 12 servings

3 c Apple pulp, some skins
1/2 lg Lemon with peel, ground
1 md Orange with peel, ground
1 c Seedless raisins, ground
1 c Seedless raisins whole
1 c Currants (or more raisins)
2 ts Cinnamon
3/4 ts Nutmeg
3/4 ts Cloves
3/4 ts Allspice (optional)
1/2 ts Salt (optional)
2 tb Flour (or 1 tb arrowroot fl)
1/4 c Date sugar (optional)
1 1/2 ts Rum flavoring (optional)

Quarter and core apples, but do not peel. Grind in
old-fashioned meat grinder (food processor makes them
too fine), using medium-coarse blade. Remove seeds
from lemon and orange, grind and add to apples. Grind
1 cup raisins.

Mix all ingredients except rum flavoring in large
bowl, stirring in spices and flour, then date sugar if
desired. Add flavoring and mix again. Place in
covered bowl or other container with tight lid;
refrigerate at least one week before using or canning.
(1/2 inch head space, boiling water bath 20 min for
pints after water returns to boil, longer for
altitudes over 1000 ft.) If any jars fail to seal,
freeze for later use.

To freeze after refrigerating for the recommended
week, place in clean freezer containers or jars,
leaving 1/2 inch at top. Cover with clean lids and
place in sharp-freeze section of freezer until frozen.
Thaw overnight in the refrigerator before using.
Makes 1 quart, enough for 2 8-inch pies.

1/4 cup 116 calories, 2 diabetic fruit exchanges
Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol
If salt omitted, 1/4 cup contains 7 mg sodium.

Source: Canning and Preserving without Sugar by Norma
M. MacRae, R.D. Third Edition 1993 ISBN 1-56440-163-4
Shared but not tested by Elizabeth Rodier Oct 93

—–

Title: Just Good Cookies
Categories: Cookies, Peanut butt
Yield: 24 servings

1 c Butter
1 c Peanut butter; less, if
-desired
1 c Brown sugar
1/2 c Sugar
3 Eggs
1 tb Vanilla
2 c Flour
2 ts Baking powder
2 c Rolled oats; uncooked
12 oz Chocolate chips
Coconut; optional
Raisins; optional
Peanuts; optional

Recipe by: Hunter Peak Ranch (in Amer Ctry Inn B B Cookbook)

—–

BeanHearder’s Pie:

Preheat oven to 375F.

The Filling:
1 medium onion
several garlic cloves
spash of red wine
1 red pepper
2 cups frozen corn
another spash of red wine
1/2 lb mushrooms
1 19oz tin kidney beans
28 oz tin Italian tomatoes
1/2 lb green beans
1 T chili powder
1 T corriander sead
1 tsp cumen
splash of hot sauce
2 T cocoa powder
1 T oregeno

Cut up the garlic and onion. In a large Dutch oven, saute garlic and
onion in the wine until soft. Add the red pepper and the corn and cook
over medium heat until the corn is tender. Remove from pot and set
aside.

In another splash of wine, saute the mushrooms until soft. Add the
kidney beans, tomatoes, green beans and spices, and simmer for 15
minutes over low heat. Add the corn/pepper mixture back in for three
more minutes.

The Topping:
2 lb potatoes
1/2 cup milk
1 egg replacement
nutmeg

Cut up and boil the potatoes for 15 minutes. Drain. Add the milk,
ersatz egg and nutmeg, and beat with a hand mixer.

Place the filling in a large casserole dish, and spread the mashed
potatoes over top. Bake for 30 to 40 minutes. Let stand for 5-10
minutes, and serve.

Salmon Spread Supreme

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Fish And Seafood
Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Smoked Salmon
2 Teaspoons Onion — minced
1 Clove Garlic — minced
2 Teaspoons Celery — finely chopped
1 Tablespoon Mustard
2 Tablespoons Sweet Pickle — finely chopped
1 1/4 Cups Mayonnaise
1 Dash Worcestershire
2 Tablespoons Parsley — chopped

Remove skin and bones from fish and flake well.

Mix all ingredients together and chill one hour before serving.

(Adapted from a recipe in “Fish and Seafood – Dividend Foods”,
Charlotte M. Dunn, University of Wisconsin, UW Sea Grant report 118)

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