Title: Tomato Bowl
Categories: Diabetic, Side dishes, Vegetables
Yield: 8 servings

1/4 c Parsley, fresh; chopped 1 ts Sugar
1/4 c Oil, vegetable 1/4 ts Pepper
2 tb Vinegar, cider 1 Garlic clove; minced
2 ts Mustard, prepared 6 sm Tomatoes; firm, ripe,
sliced
1 ts Salt

Combine the first 8 ingredients, mixing well.

Place tomato slices in serving bowl, and pour dressing over all.
Cover and let stand at room temperature 20 minutes before serving.

SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by
Nancy Coleman.

MMMMM

Title: GRILLED CHICKEN SALAD WITH CILANTRO PESTO MAY
Categories: Poultry
Yield: 8 Servings

1 1/2 lb Boneless skinless chicken
Breasts
1/4 lb Poblano peppers — roasted
And diced
1/3 lb Red, yellow, and green bell
Peppers — roast, peel,
Dice
2 Stalks celery — minced
1 Granny Smith apple —
Minced
1 tb Lime juice
3/4 c Cilantro Pesto — See
Recipe
1 1/2 c Mayonnaise
1 bn Fresh cilantro — chopped
1 ts Salt
1 ts Black pepper

Grill the chicken, preferably over wood. Chill and
dice. Mix in the remaining ingredients and season to
taste with salt and pepper.

See the recipe “Cilantro Pesto” in this cookbook for
ingredients and

directions for preparing the Cilantro Pesto.

CHEF’S NOTE: All the peppers used should be roasted
and diced. The bell pepper mixture should consist of
equal parts red, yellow, and green peppers, roasted,
peeled, and diced. Total amount of bell peppers should
equal 1/3 cup.

Recipe By : Mark Haugen of Tejas, Minneapolis, MN

From: Date:

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MR. ERNIE’S CLAM DIP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mrs. Roland Wolf — (Jan Haley)
8 ounces Cream cheese — softened
1 cup Sour cream
1/4 teaspoon Cayenne
1/4 teaspoon Tabasco sauce
1/4 teaspoon Worcestershire sauce
2 tablespoons Green onion — chopped
1 1/2 tablespoons Lemon juice
1 tablespoon Parsley — chopped
2 cans Minced clams — drained
-5 ounce cans)

A favorite dip during hurricane parties in Galveston.

Put all ingredients in blender in order given and blend thoroughly.
Store in a jar in the refrigerator.
Serve with any type chips or raw vegetables.

Formatted for Meal Master by Margaret Garland DFYX18A Source: The Best
Little Cookbook in Texas Junior League of Abilene

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Chocolate Babka

Recipe By : Richard A. Ifft
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
5 tablespoons butter or margarine (+extra for greasing)
1/4 cup lukewarm water
1 pkg. active dry yeast
6 tablespoons sugar
1 teaspoon salt
5 cups (to 6 cups) unbleached flour
1 1/2 cups semisweet chocolate chips
1/4 cup unsweetened cocoa
1/2 cup finely chopped walnuts or pecans

Place milk in a small saucepan and heat it just to the point where it
is ready to boil. Remove from heat, and add the butter or margarine,
and cool. (It can be cooled for 10 minutes in refrigerator.)

Generously grease the bottom, middle, and sides of a standard-sized
tube or bundt pan.

Place water in a large bowl and sprinkle in the yeast.

Add the milk mixture to the yeast when the milk mixture is definitely
cool to wrist temperature; then add sugar and salt.

Add flour, one cup at a time, mixing after each addition.

After all the flour is mixed in, knead for 5 to 10 minutes on a floured
surface. Add small amounts of flour, if necessary to keep the dough
from getting too sticky to handle.

Clean and grease the bowl. Add kneaded dough, and oil or butter the
top surface. Place it in a warm place to rise until doubled; this will
take approximately 2 hours.

Place chocolate chips in food processor with steel blade, or a blender,
and grind them until they resemble coarse meal. Transfer to a small
bowl and combine with the cocoa. Sprinkle 1/3 cup of this mixture into
bottom of the greased pan and then sprinkle in the chopped nuts.

When the dough has doubled in bulk, punch it down and then knead it for
5 to 10 minutes on the floured surface.

Roll the dough into a large oval with a rolling pin: 9-10 inches wide
at the middle, and 16-17 inches long.

Leaving a 1/2 inch rim around the outer edge, sprinkle the remaining
chocolate filling as evenly as possible over the dough. Roll it
tightly along the long edge, pinching the edges to seal them.
Carefully lift the babka and ease it into the pan, making as even a
circle as possible. Pat it firmly into place, and seal the two ends
together with a bit of water and a good pinch.

You can either let it rise at room temperature 45 minutes and then bake
it, or wrap airtight in a plastic bag and refrigerate (up to two days)
until you are ready to bake.

Preheat oven to 375 degrees. Bake 45 to 50 minutes, or until it sounds
hollow when thumped.

Remove chocolate babka from the pan and invert onto a plate, so the
chocolate-nut coating ends up on top. Cool at least 30 minutes.

– – – – – – – – – – – – – – – – – –

Tomato Olive Spirals

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz pkg hot roll mix
1/2 cup oil packed dried tomatoes
1 8 oz pkg cream cheese — softened
1 3 oz pkg cream cheese — softened
1/2 cup ripe olives, pitted — finely chopped
1/4 cup green onion — chopped
1 egg yolk — slightly beaten
1 teaspoon cracked black pepper
1/2 teaspoon dried oregano or thyme — crushed
1 egg — slightly beaten
1 tablespoon water

Prepare hot roll mix according to the package directions. After kneading the
dough, divide it into thirds. Cover the dough loosely and let rest for 5
minutes.

Meanwhile, for the filing, drain the tomatoes, reserving the oil. Chop the
tomatoes. In a medium mixing bowl combine the chopped tomatoes, cream
cheese, olives, green onions, egg yolk, pepper and oregano or thyme. If
necessary, stir in enough of the reserved tomato oil (about 1 tablespoon) to
make a filling of spreading consistency.

On a lightly floured surface, roll each portion of the dough to a 14″ x 11″
rectangle. Spread a third of the filling on each rectangle to within 1/2″ of
the edges. (The filling amount will seem generous.) Roll up each rectangle
tightly from a long side. Seat seams. Place, seam side down, on a greased
large baking sheet. Cover and let rise until nearly double, about 30 to 40
minutes.

Slash the loaf tops with 3 or 4 diagonal cuts, about 1/4″ deep. Combine egg
and water, brush onto loaves. Bake in a 375 degreen oven about 25 minutes or
until tops are golden. Cool on a wire rack. Serve warm or at room
temperature. Slice to serve. Makes 72 spirals.

To make ahead: Wrap the baked and cooled loaves individually in heavy foil
and freeze. To reheat, bake each foil wrapped roll in a 300 degree oven
about 30 minutes or until heated through. (Does not say whether to thaw out
loaves or to put them in frozen!)

– – – – – – – – – – – – – – – – – –

Beef Stew

Recipe By : WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA)
Serving Size : 6 Preparation Time :0:00
Categories : Beef Soups and Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
(see below)

3 to 4 lb. stew meat (browned in margarine with a little chopped onion and
a little garlic salt) Salt to taste.

Put in Dutch Oven or large pan, cover with water. Cook slowly 2 or 3 hours
until meat is tender.

Add:
6 to 8 potatoes (cut in bite size)
4 to 5 carrots (cut in bite size)

Cook 30 to 45 minutes (until vegetables are done). May need to add more
salt and pepper to taste.

The last half hour add the following:
1 bottle Chili Sauce
2 T. Worcestershire Sauce
2 t. prepared mustard

Thicken just a touch with cornstarch mixed with water.

– – – – – – – – – – – – – – – – – –

Green Bean, Zucchini And Potato Stew

Recipe By : Bon Appetit May 1995
Serving Size : 6 Preparation Time :0:00
Categories : Beans Peas Bon Appetit Magazine
Chowder, Soups Stews Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 cup chopped onion
1 pound fresh green beans — trimmed halved
— crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini — cut into
— 1-inch-thick slices
8 ounces russet potatoes — peeled cut into
— 1-inch cubes
3/4 cup chopped fresh italian parsley
1 can italian-style tomatoes — drained juices
— reserved tomatoes
— chopped (28-ounce)

Heat oil in heavy large nonstick skillet over medium-high heat. Add onion and
saute 5 minutes. Add green beans and cayenne pepper and saute until onion is t
ranslucent, about 3 minutes. Add zucchini, potatoes and parsley. Pour tomatoe
s and their juices over vegetables. Bring to boil. Reduce heat. Cover and si
mmer until potatoes are tender, stirring frequently, about 45 minutes. Season
with salt and pepper. Remove from heat. (Can be prepared 1 day ahead. Cover
and refrigerate.) Serve warm or at room temperature.

6 to 8 Servings

MC formatted by Barb at Possum Kingdom using MC Buster SNT

Notes: Greeks call this fassolakia Iadera. It’s a traditional vegetable mixtur
e that is often eaten cold, accompanied by hunks of country bread and feta chee
se.

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Pumpkin Empanadas

Recipe By : Pumpkin Patch Website
Serving Size : 18 Preparation Time :0:00
Categories : Pumpkin Desserts
Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups pumpkin puree
3/4 cup granulated sugar
1 teaspoon ground allspice
4 cups all-purpose flour
1/2 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 1/3 cups shortening
1 cup plus 2 tablespoons milk
1 egg white — beaten
1/2 teaspoon ground cinnamon
1/4 cup sugar

Combine pumpkin, 3/4 cup sugar, and allspice; stir well, and set aside.
Combine flour, 1/2 cup sugar, baking powder and salt; cut in shortening with
pastry blender until mixture resembles coarse meal. Sprinkle 1 cup of milk
evenly over surface; stir with a fork until all dry ingredients are
moistened. Shape into a ball; chill. Roll out to 1/8-inch thickness; cut
into 4-inch circles. Place 1 tablespoon of pumpkin mixture in the center of
each circle. Moisten edges with additional milk; fold in half, and press
edges together with a fork. Brush empanadas with egg white; place on
ungreased baking sheets, and bake at 450 degrees F for 8 to 10 minutes or
until golden. Combine 1/4 cup sugar and cinnamon; sprinkle over empanadas
while still warm. MC formatting and posted by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : Makes 1 1/2 dozen.
Origin: Lone Star Legacy I

Title: SAUCY SHRIMP
Categories: Chinese, Appetizers, Seafood
Yield: 6 servings

1/2 lb Medium Raw Shrimp
1/4 c Teriyaki Baste Glaze
2 tb Dry Sherry
1 tb Lime Juice
1 tb Sliced Green Onions Tops
1/2 ts Tabasco Pepper Sauce

Peel, devein and butterfly shrimp. Combine teriyaki
baste glaze, sherry, lime juice, green onions and
pepper sauce in medium bowl; stir in shrimp. Cover,
refrigerate at least 1 hour, stirring occasionally.
Remove shrimp and place on rack of broiler pan. Broil
2 to 3 minutes on each side, or until shrimp are
opaque and cooked. Serve immediately with wooden
picks. Typed by Syd Bigger.

—–

Title: Jamaican Meat Patties
Categories: Snacks, Appetizers
Yield: 1 Servings

2 tb Oilve oil
1 Onion;finely chopped
3 Garlic cloves;finely chopped
1 lb Ground beef; lean
1 tb Curry powder
1 ts -salt
1/2 ts -freshly ground black pepper
1/2 c Bread crumbs, dry
1/2 c Chicken stock ;or water
2 Green onions;finely chopped

————————–PASTRY————————–
2 c Flour;all purpose
1/2 ts Tumeric
1/4 ts -salt
2/3 c Shortening or Butter;cold,
-diced
1/4 c -ice water or more if
-necessary
1 Egg; lightly beaten

Heat oil in large heavy skillet. Add onions and
garlic. Cook, stirring till onion wilts. Add ground
meat. Cook, stirring until meat is browned and
combined with onions. Sprinkle with curry, salt and
pepper. Cook about 5 minutes. Stir in breadcrumbs and
stock or water. Cook, stirring often, about 20
minutes. Mixture should be thick but not dry. Stirin
green onions.
Make pastry by combining flour with tumeric and salt.
Cut in butter or shortening until in tiny bites. Add
water; gather into a ball. Roll out to about 1/4″
thivkness and cut into 4″ circles. Gather remaining
dough together and lightly cut out again. Place about
1 Tbsp filling on each circle. Brush edges with
lightly beaten egg, fold over and seal. Preheat oven
to 400F. Place patties on cookie sheets lined with
aluminium foil. Brush lightly with remaining lightly
beaten egg. Bake 25 to 30 till browned. MAKES: Approx
30 Patties These can be made ahead and frozen.

SOURCE: Marion Kane, The Toronto Star

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