Black Beans (Margret Simmons)

2 lbs. dry black beans soaked 8 hrs/overnight
1 qt. veggie stock
soaking water plus enough to cover an inch
3 bay leaves

2 bell peppers chopped
2 onions chopped
10 garlic cloves finely chopped
1/2 cup cooking sherry
1 tsp. allspice (ground)
1 lemon quartered with
4 whole cloves stuck in each quarter
black pepper

Cook first 4 ingredients for 1.5 hrs. Add rest
of ingredients and simmer .5-1 hr until tender.

Title: SPICY GLAZED CHICKEN
Categories: Chinese, Chicken
Yield: 8 servings

Marinade:
2 lg Garlic cloves
1 Inch slice fresh ginger,
-peeled
6 lg Green onions (3 oz total)
Grated peel of 1 lemon
3 tb Hoisin sauce
3 tb Honey
3 tb Catsup
3 tb Soy sauce
2 tb White rice vinegar
1/2 ts Salt
Freshly ground pepper
3 lb Chickens, cut into serving
-pieces

For marinade: Mince garlic, ginger, onions, and lemon
peel. Add remaining ingredients and mix well.

Pour equal amount of marinade into 2 large plastic
storage bags. Transfer chicken pieces to bags and seal
tightly. Let marinate at room temperature for 3 hours
or refrigerate overnight (bring to room temperature
before cooking).

Position rack in center of oven and preheat to 450 F.
Line broiler pan or roasting pan with heavy-duty foil.
Arrange chicken in pan in single layer, skin side
down. Brush with marinade, coating well. Bake 20
minutes. Turn chicken over and baste generously with
marinade. Continue baking until glazed and nicely
browned, about 20 minutes. Bast chicken with any glaze
remaining in bottom of pan, arrange on platter and
serve immediately.

From Bon Appetite

—–

RIEWE SCHALES (TURNIP CASSEROLE) (AMISH)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Oct.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Turnip, grated
1 1/2 c Potato, grated
3/4 c Milk
1/2 c Low fat yogurt
1/2 c Whole grain bread crumbs
1/4 c Sunflower, olive, or
Safflower oil
2 md Onions, chopped
1 T Dried parsely
1/2 t Ground black pepper

1) Thoroughly mix all the ingredients, except the bread crumbs, in a large
bowl.

2) Pour the mixture into a lightly greased shallow casserole (23 cm or 9
inches). Then scatter the bread crumbs over the top.

3) Bake for 40 minutes at 375F (190C). Serve immediately.

** Variations **

Fry the bread crumbs in a small amount of oil, before scattering them over
the top of the dish.

Posted by ab684@freenet.carleton.ca (Walter Brown). rfvc Digest V94 Issue
#215, Oct. 6, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Title: Christmas Butter Cookies
Categories: Cookies, Holiday
Yield: 50 servings

1 c Butter
1 c Sugar
1 Egg
1 tb Milk
2 3/4 c Flour
1 ts Baking powder
1/4 ts Salt

Recipe by: Grandma
Cream butter, gradually add sugar and beat until light and fluffy. Beat in

egg, milk and vanilla. Combine flour, baking powder and salt. Gradually
add to creamed mixture.Chill for ease in handling. Roll out dough to 1/8″
thickness on lightly floured surface.
Cut with floured cookie cutters into desired shaped.
Bake on a cookie sheet in preheated 350 FA 8-10 minutes or until lightly
browned. remove to wire racks to cool.
Makes 4-5 dozen.

—–

Title: Saag Paneer
Categories: Main dish, Vegetables, Indian
Yield: 4 servings

1 Bunch spinach, leaves only
250 g Ricotta cheese, cubed
Oil for frying
2 ts Dried fenugreek leaves
1 l Onion, finely sliced
2 ts Finely chopped garlic
1 ts Finely chopped fresh ginger
2 ts Ground cummin
1/2 ts Ground turmeric
1 md Tomato, chopped
1 ts Salt
Juice of half a lemon

Boil spinach in cup (8 fl oz) water for 5 minutes, drain, chop and set
aside. Fry cheese to a golden brown and set aside.
Heat 3 tablespoons oil in a saucepan, stir in fenugreek leaves then onion
and fry till soft and golden. Stir in garlic, ginger, cummin, turmeric,
tomato, salt and lemon juice. Cook till oil comes to the surface and the
mixture smells fragrant.
Mix in the spinach and cook for further 5 minutes. Gently stir in the
cheese cubs, heat through and serve with rice and accompaniments.

Compiled by Imran C.

—–

Title: McDunnah Burgers
Categories: Ground beef, Burgers, Restaurants
Yield: 1 servings

———————-FIDDLEHEAD CKBK———————-
2 T Guacamole
1 oz Jack cheese, 1-2 slices
Grilled hamburger
Grilled bun

Fiddlehead Restaurant, Alaska.
Place burger on bun; top grilled with guacamole then
cheese.

—–

All-Purpose Ground Meat Mix

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds ground beef — or turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper

In a large pot or Dutch oven, brown the ground meat, stirring to break up a
ny large pieces. Drain off excess grease. Stir in salt, celery, onion and
bell pepper. Cover; simmer until vegetables are crisp/tender, about 10 mi
nutes. Remove from heat; set aside to cool.

Ladle meat mixture into six 2-cup freezer containers with tight-fitting lid
s; leave 1/2″ of space at the top of each. Draw a knife several times thro
ugh the mixture in each container to prevent air pockets. Secure lids on t
he containers; label with date and contents. Store in the freezer. Use wi
thin 3 months.

Makes 6 packages, or about 12 cups, of All-Purpose Ground Meat Mix.

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TOMATO PEANUT BUTTER BOUILLON

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Tomato Juice
32 oz Beef Bouillon
1 tb Lemon Juice
2 c Peanut Butter, Smooth
1 t Worcestershire Sauce
1/2 c Sherry

Combine and warm all ingredients but the sherry in a
saucepan. Blend thoroughly. Once thoroughly blended,
cook slowly for about 30 minutes, stirring frequently.
Stir in the sherry and serve.

– – – – – – – – – – – – – – – – – –

CHOCOLATE SHORTCAKES WITH RED FRUIT AND WHIPPED CREAM

Recipe By : Flo Braker
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Desserts
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints ripe strawberries — hulled, sliced
1/3 cup sugar — or more to taste
1 pint raspberries
1/2 pound cherries — pitted, chopped
SHORTCAKE DOUGH
2 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk — cold
1/2 cup milk — + 2 tbsp, cold
2 teaspoons orange zest — finely grated
3/4 cup unsalted butter — in 1/4″ pieces
3 tablespoons sugar — for topping
FILLING
1 1/2 cups whipping cream — cold
1 tablespoon sugar
1 1/2 teaspoons vanilla
1/4 cup powdered sugar — (optional)

Place strawberries in large bowl, add sugar, gently toss. Set aside for at
least 2 hours. Using a fork, mash one-third of the berries; toss again,
then add raspberries and cherries. Let stand 1 hour. Adjust rack to lower
third of oven; preheat oven to 400 degrees. Line a large baking sheet with
parchment paper.

The dough: Sift flour, cocoa powder, sugar, baking powder, baking soda,
salt into a large bowl. Combine egg, buttermilk, milk, orange zest; stir
to mix. Cut butter into dry ingredients until mixture resembles coarse
meal. Add egg mixture; stir just until it forms a soft, moist, sticky
dough. Spoon 1/4-cup mounds of dough about 2 inches apart on the baking
sheet. Sprinkle a little sugar over each mound; gently pat dough to 1/2-
to 3/4 inch thickness. Bake about 20 minutes, or until toothpick inserted
into center comes out clean. Cool shortcakes on a wire rack.

Topping: Whip cream with sugar and vanilla until soft peaks form.

To assemble: Split shortcakes in half. Place bottom halves on dessert
plates. Top each with berries and cherries, then with whipped cream. Set
top of shortcakes on whipped cream. If desired, sprinkle with a light
dusting of powdered sugar. Serves 12.

– – – – – – – – – – – – – – – – – –

NOTES : 6/21/95 , San Francisco Chronicle

Vegetarian Lasagna

Recipe By : Pete Brokaw brokaw@flamingo.weeg.uiowa.edu
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 x450 g packages lasagna noodles
2 onions — chopped
2 green peppers — chopped
4 cups broccoli — chopped
4 cups cauliflower (1 head) — chopped
900 g low-fat cottage cheese
4 cups Mozzarella cheese — grated
900 g tomato sauce
900 g tomato juice
30 ml cooking oil
1 clove garlic — minced
basil
oregano
rosemary or
Italian spice mix

1. Spread 2 Tbls. oil in bottom of extra large baking pan (or use 2 23×33=
cm. pans).

2. Layer one package UNCOOKED noodles on bottom of pan, or pans,=
overlapping 1 cm

3. Top noodles with half of the onions, peppers, broccoli, and cauliflower.

4. Cover vegetables with 1 carton of the cottage cheese. Top cottage cheese
with 1 1/2 – 2 cups of the Mozzarella. Pour 1 can of tomato sauce over
Mozzarella. Lightly sprinkle with minced garlic and seasonings.

5. Repeat layers, beginning with noodles.

6. Pour tomato juice over completed layers, taking care to fill the pan no
more than 1 cm from the top, to prevent boiling over.

7. Bake for 50-60 minutes at 180 =F8C .

8. Let cool for 10 minutes and serve with Parmesan cheese, if desired.

Difficulty : easy.
Precision : measure ingredients.

– – – – – – – – – – – – – – – – – –