Title: ZR Frijoles (Mexican Beans)
Categories: Vegetables Main dish
Servings: 4

2 c Dry Pinto Beans 1 x Water To More Than Cover
1/2 lb Meat * 1 ea Large Onion Chopped
1 ea Clove Garlic 1 T Red Chili Powder
1/4 t Ground Cumin 1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham Hock,
or diced bacon.
————————————————————————–
Add salt to taste if other than Salt Pork is uxed. Soak beans in water
overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano;
simmer on low heat at least 4 hours or water is absorbed and mixture is
thick.

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Title: Antipasto Pasta Salad
Categories: Pasta, Main dish, Vegetarian
Yield: 8 servings

1 lb Penne, rotini, etc. uncooked
12 oz Roasted peppers, strips
12 oz Marinated artichoke hearts
1 c Diced muenster, brick,
-or provolene cheese, etc
1 c Mushrooms, sliced
1/2 c Chopped red onion
1/3 c Chopped fresh basil
2/3 c Lowfat caesar or italian
-salad dressing
Freshly ground pepper
Sliced pepperoncine peppers

Prepare pasta according to package directions. While
pasta is cooking, combine pepper strips, artichoke
hearts, cheese, mushrooms, onion and basil in a large
bowl.

When pasta is done, drain and rinse with cold water.
Drain well and add pasta and dressing to bowl; toss
well. Cover; refrigerate at least 1 hour before
serving.

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Title: Shrimp Spread
Categories: Appetizers
Yield: 2 servings

16 oz (2 Pk) Softened Cream Cheese
1/4 c Lemon Juice
1/2 lb Cooked Shrimp Chopped
1 x Finely Chopped Green Onions*
1 T Prepared Horseradish
1 T Worcestershire Sauce
1/4 t Pepper
1/8 t Garlic Powder

* Green onions should be to taste. 1 to 2 Tablespoons.
~———————————————————————
~— In small mixer bowl, beat cheese until fluffy; gradually beat in
lemon juice. Stir in remaining ingredients. Chill to blend flavors.
Garnish as desired. Serve with crackers or fresh vegetables.
Refrigerate left- overs.

MMMMM

APPLE BREAKFAST BAR

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fruits Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
3/4 c All-purpose flour
2/3 c Packed brown sugar
1/2 c Dried apricots — chopped
1/2 c Dried prunes — chopped
1/2 c Raisins
1/4 c Wheat bran
1 t Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
1/4 ts Baking soda
1 Apple — grated
3/4 c Yogurt, plain, low-fat
1/4 c Vegetable oil
2 Eggs

in bowl, mix whole wheat and all-purpose flours,
sugar, apricots, prunes, raisins, bran, baking powder,
connamon, salt, nutmeg, baking soda and apple; set
aside. Whisk together yhogurt, oil and eggs; stir into
dry ingredients just until combined. Spread in greased
9-inch square cake pan. Bake in 350F 180C oven for
35-40 minutes or until cake tester inserted in centre
comes out clean. Let cool in pan on rack; cut into
bars. (Bars can be stored in airtight container for up
to 3 days, or individually wrapped and frozen for up
to 1 month.)

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Title: Mike’s Boomba Polivka Spanielska
Categories: Soups, Ethnic, Side dishes, Main dish
Yield: 4 Servings

1 lb Can chile con carne w/ beans 1/8 t Each: Basil, Oregano and
1 cn Tomato soup (10 1/2 oz) plus -Rosemary
-equal amount of water 1/2 t Parsley
2 T Parmesan cheese 1/2 t MSG or substitute
1/4 t Garlic powder 1/4 lb Seashell macaroni, cooked
1/2 c Pinot Noir or dry red wine -to package directions

This is an old Ruthenian peasant dish, very popular in the Carpathian
Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a
cold winter day. This is easy to prepare, and good as a luncheon dish
served with salad, or as a first course soup prior to a lighter entree.

Combine all ingredients except macaroni in a saucepan and
bring to a boil. Reduce heat, simmer 15 minutes. Add the cooked macaroni
to soup. Heat a few minutes longer. Top each serving with a generous
amount of parmesan cheese. Great with rye toast spread with garlic
butter.

Thanks to Walter Weselsky, Jr., Mont La Salle Vineyards, Napa, CA.
From: Favorite Recipes of California Winemakers
Library of Congress # 63-21635

—–

BOUILLABAISSE ET ROUILLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
3 lb Assorted white fish *
1/3 c Olive oil
5 Garlic cloves, chopped
5 To 10 Saffron threads
1 pn Thyme
2 lg Onions, coarsely chopped
3 lb Clean fish bones **
5 lg Tomatoes ***
1 Bouquet garni ****
2 Carrots, coarsely chopped
2 Leeks, coarsely chopped
Salt and freshly ground
-pepper
6 c Water
1 1/4 c Dry white wine
2 lb Clams, washed
1 t Saffron threads
2 ts Pernod
2 Baguettes (French bread) cut
-diagonally into thin slices
2 lg Garlic cloves, peeled
1 Rouille (see recipe)

* such as sea bass, flounder, red snapper, grouper,
perch, sole, pike, haddock, and cod. ** (remove fins,
skin, etc. and all traces of blood) *** peeled, cored,
seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6
parsley sprigs pinch each of grated orange peel,
ground fennel seeds, basil, and oregano.

Provencal fish stew with garlic toast and Red Pepper
Mayonnaise

Fillet the fish or have your fishmonger do it for you.
Save the bones. Cut the fish into 1-in (2.5-cm)
chunks. Marinate with 2 tablespoons olive oil, 1 clove
chopped garlic, a few saffron threads, and a pinch of
thyme for at least 1 hour.

Saute the onions and remaining chopped garlic in 4
tablespoons olive oil for 4 minutes. Add the fish
bones, tomatoes, bouquet garni, orange peel, fennel
seeds, basil, oregano, carrots, leeks, salt and
pepper, and cook covered for 10 minutes. Add the water
and 1 cup of the wine and bring to a boil. Simmer
uncovered for 30 minutes, using a wooden spoon from
time to time to crush the bones. Remove from the heat.
Blend the mixture in a blender for a few seconds and
then strain it into a soup pot through a fine strainer
lined with cheesecloth. Discard the residue in the
strainer. Taste the stock for seasoning. If it tastes
a little thin, reduce over high heat for a few minutes
until the flavor is more fully developed.

Add the clams and simmer until they just begin to
open. Add the fish and the remaining wine and cook at
a rolling boil for 10 minutes. Add the saffron threads
and continue to cook for another 5 minutes. Taste and
season with Pernod, salt and pepper. Pour into warmed
individual bowls.

Meanwhile dry the baguette slices in the oven for a
few minutes and then rub them with the whole cloves of
garlic. Top the slices of bread with plenty of rouille
and float them in the bowls of soup. Serve immediately.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg

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QUINOA OLIVE MEDLEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Eden Quinoa — rinsed
2/3 c Black olives — cut in half
2/3 c Green olives — cut in half
1/4 c Pine nuts — lightly roasted
1 bn Green onions — finely chopped
1/4 c Parsley — finely chopped
1/2 sm Red pepper
— cut into thin strips
2 Garlic cloves — finely minced
2 tb Eden Extra Virgin Olive Oil
2 tb -to…
4 tb Eden Ume Plum Vinegar

Cook Quinoa according to package directions. Cool, then mix in remaining
ingredients, adding Ume Vinegar last and seasoning to taste. Delicious as
a salad or side dish.

Prep Time: 20 min. * Cooking Time: 20 min. * Yield: 6-8 servings

Copyright 1994 Eden Foods, Inc.

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Title: LEMON PEPPER MARINADE
Categories: Marinades, Sauces
Yield: 1 servings

1/4 c Lemon juice
1 tb Oil
1/2 ts Pepper, black, cracked
1/4 c Water
1/2 ts Dill, fresh
1/2 ts Salt

Combine. Makes 1/2 cup.

—–

Cranberry Sauce Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes And Frostings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

CRANBERRY SAUCE CAKE

3 cups sifted all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 can (1-lb) whole cranberry sauce
1 cup chopped pecans
1 cup mayonnaise or salad dressing
2 tablespoons grated orange rind
1/2 cup orange juice
2 tablespoons butter or margarine
2 cups sifted confectioners sugar. Heat oven to 350 degrees. Sift flour,
sugar, baking soda and salt into mixing bowl. Reserve 1/4 cup cranberry
sauce and set aside. Stir remaining cranberry sauce, pecans, mayonnaise,
orange rind and orange juice into dry ingredients; stir well. Turn in
greased 13x9x2″ pan. Bake 45 minutes. While cake bakes, mix the reserved
1/4 cup cranberry sauce, butter and confectioners sugar until creamy.
Spread on warm cake.

– – – – – – – – – – – – – – – – – –

CHERRIES JUBILEE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits
Alcohol Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Cornstarch
1 tb Sugar
1 cn (1 lb) pitted black bing
1/3 c Warm cognac
Cherries
2 Strips orange peel
1 Strip lemon peel

Add cornstarch, sugar and 1 cup syrup from cherries. Drop in orange and
lemon peel. Cook, stirring constantly over med heat until thick. Let boil 3
min. Discard peels and add cherries. Transfer to chafing dish and add
cognac. Blaze with a match. Ladle flaming over vanilla ice cream.

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