Title: Lover’s Salad With Strawberry Vinaigrette
Categories: Salads
Yield: 4 servings

Vinaigrette:

5 ozs frozen strawberries — defrosted
2 1/2 tbsps balsamic vinegar 2 tbsps olive oil 1 tsp
dijon mustard 1/4 tsp salt ground black pepper — to
taste

Salad: 1/2 lb asparagus 1 head Boston lettuce 5 ozs
baby greens 1 med carrot — peeled and shredded 1/2 c
feta cheese — crumbled 2 tbsps almond slivers —
toasted

To Prepare the Vinaigrette: In a blender or food
processor, puree the berries. Add the vinegar, oil,
mustard, salt and pepper. Blend until smooth.
Refrigerate until ready to use.

To Prepare the Salad: Break off the ends of the
asparagus and cut on the diagonal into 2-inch pieces.
Bring a pan of water to a boil, add the asparagus and
cook 2-3 minutes, until tender. Drain and rinse in
cold water until chilled. Pat dry. Clean and tear the
lettuce and greens into bite-size pieces. Put into a
large bowl, cover with paper towels and refrigerate.
When ready to serve, combine the asparagus, greens,
carrot, feta and almonds. Toss with about half the
vinaigrette, using just enough to lightly coat the
greens. Serve.

Recipe By : Seattle Times-posted by Mike Key

From: Mike Key Date: Mon,
02-05-96 (19:08) Sound Advice
Recipes (1923)

—–

BLACK BEAN GAZPACHO #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black beans
2 qt — water
2 c Onion — chopped
1/2 c Celery — chopped
1/2 c Carrots — chopped
1 t Salt
—–GARNISHES—–
Cucumber — chopped
Egg — hard-boiled sliced
Onion — minced
Bell pepper, green — diced
Lemon — slices
Pepper, red — diced
Tomato pulp
Croutons
Bacon — crumbled

Calories per serving: 137 Fat grams per serving: 1
Approx. Cook Time: 3:30

Pick over and wash beans. Bring to a boil for two
minutes; cover and set aside one hour. Add onion,
celery and carrots; simmer slowly for 2 hours. Puree
with liquid. Bring soup to a simmer and taste for
seasoning, adding chicken stock or water if too thick.
Serve in wide bowls and pass garnishes separately.

– – – – – – – – – – – – – – – – – –

DOUBLE-CRUST LEMON PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pastry for 8″ dbl-crust pie
Sugar
2 tb Flour
1 d Salt
1/4 c Butter or margarine
– softened
3 Eggs
1 t Grated lemon peel
1 md Lemon — unpeeled
– thinly sliced
1/2 c Water
1/2 ts Ground cinnamon

On floured surface, roll out half of pastry and fit
into 8-inch pie pan. Mix 1 1/4 cups sugar, flour and
salt. Blend in butter. Reserve about 1 teaspoon egg
white and beat remaining eggs well. Add eggs to sugar
mixture, then mix in lemon peel, lemon slices and
water. Turn into pastry shell. Roll out remaining
pastry and fit over pie. Cut slits in top and seal and
flute edges of pastry. Brush top of pie with reserved
egg white. Mix 2 teaspoons sugar with cinnamon and
sprinkle over pie. Bake at 400F 30 to 35 minutes.
Serve warm.

– – – – – – – – – – – – – – – – – –

Title: Rainbow Sherbet Mold
Categories: Desserts
Yield: 12 servings

1 1/3 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted
5 pt Sherbet, assorted flavors

Combine oats, sugar and butter, mixing until crumbly. Place in a shallow
baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes,
stirring occasionally. Firmly press onto bottom of a 7-1/2″ spring form
pan.* Chill.

Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until
firm. Alternating colors, firmly press sherbet balls into crumb-lined
pan. Freeze until firm. To unmold, loosen sides with spatula. Invert
onto plate; cut in slices.

*NOTE: If spring form pan isn’t available, firmly press crumb mixture onto
bottom and part-way up the sides of a 2-quart mixing bowl.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Tortilla Espanola

Recipe By : Cooking Live Show #8894
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup olive oil
4 large potatoes — peeled and thinly
— sliced
salt and freshly ground black pepper
1 large onion — thinly sliced
4 large eggs
1/4 cup finely chopped fresh parsley

In a large heavy skillet heat the oil over moderate heat. Add the
potato slices, one at a time to prevent sticking, in a single layer.
Alternate potato layers with the onion slices and season with salt and
pepper. Cook the vegetables, lifting and turning the potatoes
occasionally, until tender but not brown.

In a large bowl beat the eggs with a fork. Transfer the tender
potatoes and onions to a colander to drain. Reserve 3 tablespoons of
the olive oil. Add the drained potatoes and onions to the eggs,
pressing down on the potatoes so that they are completely submerged,
and let sit for 15 minutes.

Heat 2 tablespoons of the reserved oil in a large heavy skillet over
high heat. Add the potato-and-egg mixture, quickly spreading it out in
the pan with a spatula. Sprinkle half of the herbs over the egg
mixture. Lower the heat to moderately high and shake the pan
occasionally to prevent sticking. When the potatoes begin to brown
underneath, invert a large plate over the skillet. Flip the omelet
onto the plate. Remove any pieces that have stuck to the pan and
arrange them on the tortilla. Add the remaining tablespoon of reserved
oil to the pan, then slide the tortilla back into the skillet. Lower
the heat to medium and continue to cook the tortilla, flipping 2 to 3
more times, until it is firm but still moist. Transfer the tortilla to
a platter and sprinkle with remaining herbs. The tortilla can be
served hot, warm, room temperature, cool, or cold cut into wedges.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

SHRIMP PASTA *** (DCJR89A)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Twist pasta — small
1 lb Cooked shrimp — shelled dev
1/2 c Chopped parsley
1/2 c Olive oil — divided
4 tb Lemon juice
1 t Tarragon — crushed
1/4 ts Rosemary — crushed
1/2 ts Salt — to taste
1/8 x Tabasco sauce

Try this one from THE PASTA SALAD BOOK by Nina Graybill Maxine
Rapoport. Have not tried it myself but it looks great!
Cook pasta until al dente, drain well toss with 2 tble. oil.
Set aside to cool.
Cut some of the shrimp into smaller pieces if desired Throughly
mix remaining oil, lemon juice, herbs, salt Tabasco sauce. Taste
adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing parsley.
Cover let flavors blend about 1/2 hour. (Refrigerate if salad won’t
be served for more than 1/2 hour.) Just before serving, toss again.
FROM: JANA SWANSON (DCJR89A)

– – – – – – – – – – – – – – – – – –

Homemade Taco Seasoning Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons dried onions — minced
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon dried minced garlic
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin

Combine all ingredients in a small bowl until evenly distributed. Sppon mi
xture onto a 6″ square of aluminum foil; fold to make an airtight packet.
Label with date and contents. Store in a cool, dry place. For best flavo
r, use within about 6 months.

Makes 1 packet or about 2 tablespoons of Homemade Taco Seasoning Mix.

– – – – – – – – – – – – – – – – – –

Title: Caviar, Dill And Purple Onion Dip
Categories: Appetizers, Cheese, Dips, Eggs, Vegetables
Yield: 4 servings

1/2 c Cream Cheese; Softened
3/4 c Sour Cream
3 oz Red Or Black Caviar
1 t Lemon Juice
1 tb Fresh Dill; Chopped, OR
1 t Dried Dill; Crushed
2 t Purple Onion; Diced

MMMMM————————–GARNISH——————————-
1 ea Egg; Lg, Hard Boiled

Beat the cream cheese to a smooth consistency. Blend in the sour
cream and add the remaining ingredients, blending well. Cover and
chill. Just before serving, garnish with the egg which has been
finely chopped. Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber,
Turnips, Red Bell Peppers Strips.

MMMMM

Diabetic Jam-Using Sorbitol and Pectin

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :0:45
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds fruit
water — (*) see note
2 1/2 pounds sorbitol powder
5 saccharin tablets
1/2 bottle commercial pectin
knob butter
1/2 ounce gelatin

1.Simmer fruit with water until soft.
2. Remove as many of the stones as possible, with a perforated spoon.
3. Stir in the sorbitol and bring to the boil, adding the butter.
4. Boil hard for 1 minute.
5. Remove from heat and stir the commercial pectin, saccharin tablets and
gelatin dissolved in the hot water.
6. Pour into jar while hot and seal down.
In order for this to keep, this jam must be covered immediately with a
very good seal, either a bottling top or melted paraffin wax.

– – – – – – – – – – – – – – – – – –

NOTES : (*)
Use 1/4 pint water with firm fruit.(damsons, hard plums, etc…)
Use 1/8 pint water with moderately soft fruit.(ripe gooseberries,
etc…)
Use no water with soft fruit.(raspberries, etc…)

Quick Black Eyed Pea Soup

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or oil (or 2)
1 large onion — coarsely chopped
1 clove garlic — finely minced
2 cups dried black-eyed peas — picked over rinsed
6 cups chicken, beef, or vegetable stock
1 smoked ham hocks — optional
3 large carrots, peeled — cut in 3-4 chunks
10 ounces fresh, trimmed or frozen baby okra — thawed
Tabasco sauce or cayenne pepper — to taste
salt — to taste

serves 6

Heat the butter in the cooker; saute the onion and garlic until the onion is li
ghtly browned, about 4 minutes. add the pease, stock, ham hock (if desired), a
nd carrots. Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressur
e drop naturally or use a quick release method. Remove the lid, tilting it awa
y from you to allow any excess steam to escape. Remove and discard the ham hoc
k, if used. Stir in the okra, Tabasco, and salt to taste. Simmer until the ok
ra is cooked, another 3 to 4 minutes. Adjust seasonings and serve.

– – – – – – – – – – – – – – – – – –