FETA STUFFED PASTA SHELLS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 Pasta shells — large
3/4 c Feta cheese — crumbled
3/4 c Red pepper — finely diced
12 Olives — black pitted and fi
1/4 c Walnuts — finely chopped
2 ts Parsley — fresh chopped
1/2 ts Oregano — dried

Fat grams per serving: Approx. Cook
Time: :05
In pot of boiling water, cook pasta shells as
directed on package (till al dente). Rinse until cold
water. Drain well, arrange shells on large microwave
safe serving dish. Set aside. In bowl, combine feta,
red pepper, olives, walnuts, parsley and oregano. Fill
each pasta shells with about 1 tsp of feta cheese
mixture. Use toothpick to skewer each shell. Microwave
stuffed shells at Medium (50%) for 4 to 5 minutes or
till heated through. MAKES: 48 appetizers

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Title: Old Fashioned Raisin Pie
Categories: Desserts Fruits Pies
Servings: 6

1 x Recipe For 9″ 2 Crust Pie
15 oz Raisins; 1 Pk, 3 C
3/4 c Brown Sugar; Firmly Packed
2 tb Cornstarch
2 tb Instant Tang Orange Drink; *
1 1/4 c Water
2 tb Lemon Juice
1 c Walnuts; Coarsely Chopped
2 tb Butter Or Regular Margarine

* Any type of Instant Orange Breakfast Drink will do.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Divide the pastry almost in half and roll out the larger half, on a
lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate
with the pastry and trim the pastry 1/2 inch beyond the rim of the pie
plate. Combine the raisins, brown sugar, corn starch and drink mix in a
3-quart saucepan. Stir in the water and lemon juice. Cook over medium
heat, stirring constantly, until the mixture boils and thickens. Remove
from the heat and stir in the walnuts. Turn the mixture into the
pastry-lined pie plate and dot with the butter. Roll out the remaining
pastry to an 11-inch circle. Place the top crust over filling and trim the
edge to 1-inch beyond the rim. Fold the top crust under the bottom crust
and form a ridge. Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust
is a golden brown and the filling is bubbly. Cool on a wire rack.

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Scalloped Bamboo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups bamboo — parboiled, sliced
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
4 tablespoons grated cheese
paprika

Place the bamboo in a greased shallow baking dish. Prepare a sauce of the
butter, flour, milk, and salt; then blend in the cheese. Pour this over the
baboo and bake in an oven at about 350 F for 30 minutes. Serve with paprika
sprinkled over the top.

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MEATBALL SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Slice bread
1/2 c Milk
1 lb Ground turkey
1/2 ts Salt
1/2 ts Pepper
2 tb Vegetable oil
3 c Chicken broth
16 oz Tomato sauce wth tomato bits
1 ea Medium onion
2 ea Carrots, sliced thin
2 ea Celery stalks, sliced
1/4 ts Allspice
1/4 ts Garlic powder

Place bread and milk in bowl; soak bread. [Substitute
about 6 ritz crackers for a different flavor.]

Add meat, salt and pepper and mix well. Form into 24
balls. Brown meat balls in oil and drain.

Add remaining ingredients and simmer uncovered for 1
hour. Makes 4-6 servings.

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Carrot Salad: Ladies Lunch

Recipe By : Nathalie Dupree, Cooks, TVFN, 1996
Serving Size : 6 Preparation Time :0:10
Categories : Salad Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups vegetable oil
2 cups red wine vinegar
1 cup sugar
1 teaspoon dry mustard
8 ounces tomato sauce — canned
1 pound baby carrots — julienned and cooked
1 large green bell pepper — sliced
1 medium onion — sliced
Salt and freshly ground black pepper

Mix together the oil, vinegar, sugar, dry mustard, and tomato sauce. Add the
carrots, green pepper, and onion. Season to taste with salt and pepper. Chill.
May be made ahead several days. Yield: 6 servings

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Title: Sarnapur (Yogurt and Chard Soup)
Categories: Soups, Yogurt
Yield: 4 servings

1/2 c Chopped walnut meats
1 1/4 c Water
1/4 c Rice
2 c Chopped Swiss chard leaves,
-packed
1 1/2 T Flour
3 c Yogurt
3 c Cilantro leaves, chopped
1 c Mint leves, chopped
Salt

In large pan, add walnuts to water, bring to boil and simmer until
slightly tender, about 5 minutes. Add rice, cover and simmer until
done, about 15 minutes.

In medium pan, cook chard in 2 cups water until tender, 2-3 minutes.
Drain well.

In small bowl, stir flour into yogurt until smooth. Stir into rice,
bring slowly to boil, stirring constantly, and cook, continuing to
stir, until thickened, about 1 minute.

Add yogurt and cooked chard to rice. Stir in cilantro and mint.
Season to taste with salt. Cook 3 minutes. Serve hot or cold.

Makes 4 servings. Each serving contains about 382 calories; 249
milligrams sodium; 3 milligrams cholesterol; 10 grams fat; 57 grams
carbohydrates; 16 grams protein; 1.08 grams fiber.

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Title: VANILLA-LIMEADE ICE CREAM PIE **
Categories: Pies, Ice cream
Yield: 8 servings

———————-PATTI – VDRJ67A———————-

—————————CRUST—————————
23 Chocolate wafer cookies
3 tb Butter; melted

————————–FILLING————————–
3 pt Vanilla ice cream; softened
6 tb Limeade concentrate; thawed
3 dr Green food coloring

For crust, take 11 of the wafers and trim 1/4″ from
one end of each; set aside trimmed wafers. Crush
remaining 12 wafers along with trimmed 1/4″ pieces.
Combine crumbs with melted butter; press onto bottom
of 9″ pie plate. Stand trimmed wafers upright around
edge of pie plate. Freeze until crust is firm, about 1
hour.
For filling, spread 1 pint vanilla ice cream over
frozen crust. Combine limeade and food color. Drizzle
2 tbls mixture over ice cream. Return to freezer until
firm, at least 1 hour. Repeat twice. Freeze completed
pie several hours or overnight. If freezing longer,
wrap pie in freezer paper. Remove from freezer and let
stand 15 minutes before serving.

—–

Tomato and Bread Soup – Marion Cunningham

Recipe By : The Supper Book – Marion Cunningham
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup olive oil
4 cloves garlic — crushed
2 large onions — finely chopped
6 medium tomatoes — peel, seed, chop
4 cups chicken broth
1/2 loaf French bread — sliced
3 ounces Parmesan cheese — grated

Heat the oil in a heavy-bottomed saucepan over medium heat. Stir in the garlic
and onions and cook until soft, about 1 to 2 minutes. Add the tomatoes and
simmer for 10 minutes – watch carefully and stir often. Pour in the broth,
stir to blend, and bring to a boil. While the soup is boiling, break up the
bread slices and add to the soup. Continue to cook over medium heat for 2 more
minutes. Cover and let stand for 1 hour, then reheat and serve. (This may be
served without reheating, but the flavors are stronger when the soup is
allowed to stand.) Pass around a bowl of the grated Parmesan cheese at the
table.

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Title: Gingerbread Dough For Structures
Categories: Polkadot, Epona, Cookies
Yield: 1 Servings

2/3 c Shortening
1/2 c Sugar
1/2 c Blackstrap molasses
1 Egg
3 c Flour
1 ts Baking soda
1 ts Baking powder
1 ts Cinnamon
1 ts Ginger
1 ts Cloves
1/2 ts Nutmeg

Cream shortening and sugar. Add molasses and egg; beat thoroughly.
Sift together remaining ingredients and add to liquid mixture. Mix
well. If dough does not come together, add water as necessary.
(Dough tends to be stiff.) Roll to 1/2″ thick and cut pattern for
desired structure. Bake at 350 for 15-18 minutes. Be very careful
when removing from baking sheets to cooling rack. Let cool
thoroughly, then assemble using Royal icing (2 egg whites, 1/2 tsp.
cream of tartar, 1/2 to 1 tsp. vanilla, 1 lb. confectioners sugar.
Beat until stiff.)

A couple of things: Roll out the dough right on the cookie sheets,
cut your pieces, and peel away the extra dough. A lot easier than
trying to transfer the pieces from rolling board to sheets. Leave
some space between pieces; this dough tends to spread a bit. It also
has a tendency to crack a little when you take it off the baking
sheet if you use a small spatula to move it. I went out and invested
in one with a 5"x3″ blade. The cookie isn’t too sweet, but nice and
spicy.

I spent the whole day with my mom, helping her make cookies for
Christmas gifts. Somewhere around 600 cookies later, I’m finally
home…. Anyway, she gave me permission to divulge her gingerbread
recipe, so here it is.

* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA

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Title: Hayes Street Grill Apricot Crisp
Categories: Desserts, Ceideburg 2
Yield: 4 servings

8 tb Unsalted butter, cut in
-small pieces
4 c Pitted apricot halves
Juice of 1 lemon
2 To 8 tablespoons granulated
-sugar, to taste
1 c All-purpose flour
1 c Light brown sugar, packed
pn Salt
1 ts Ground cinnamon
Softly whipped cream,
-creme fraiche or vanilla
-ice cream

This is a dessert from one of the good ol’ San Francisco eateries.

Adapted from “A Taste of San Francisco”, Doubleday, 1990.

Preheat oven to 375F. Lightly butter a 9-inch pie pan or shallow,
round baking dish with a little of the butter.

Toss the fruit in lemon juice and granulated sugar to taste. Pile
into a baking dish.

Combine the flour, remaining butter, brown sugar, salt and cinnamon
in a bowl. Rub together with fingertips until the mixture is
crumbly. Sprinkle on top of the fruit.

Bake for 35 to 45 minutes, until the fruit is bubbly around the edges
and the top has browned. Allow to cool briefly; serve while still
warm, with whipped cream, creme fraiche or ice cream.

Makes 4 to 6 servings.

San Mateo Times, 2/5/91.

Posted by Stephen Ceideburg; February 14 1991.

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