VENISON CHEESE BALL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground venison
1 tb Margarine
1 md Onion, chopped
1 Clove garlic, minced
1 (28 ounce) can whole
-tomatoes, mashed
18 oz Of tomato juice
1 (15 ounce) can tomato sauce
1 (15 ounce) can pinto beans
1 tb Worcestershire sauce
1 t Basil
1 d Pepper
2 Eggs
1/2 c Grated Parmesan cheese
1/2 ts Thyme leaves
1/2 c Finely rolled saltine
-cracker crumbs
4 c Shredded cabbage

Brown meat in margarine and set aside to cool. Place
onion, garlic, tomatoes, tomato juice, tomato sauce,
beans, Worcestershire, basil and pepper in large
covered kettle. Bring to a boil, cover and simmer for
30 minutes. Combine eggs, Parmesan, thyme, crackers
and browned venison. Mix well. Shape into 1-inch
balls. When soup has simmered for 30 minutes, stir in
cabbage and drop in venison cheese balls. Cover and
simmer for another 30 minutes

From The Budget December 4 th 1991

Posted By Sylvia Mease. Courtesy of Fred Peters.

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Date: Wed, 14 Sep 94 13:36:26 EDT
From: flaminio@ed8200.ped.pto.ford.com

Cilantro / Green Onion Rice
==============================

Somebody asked about cooking basmatti rice so it isn’t sticky. I use a method
that results in perfect rice every time. I cook it in a non-stick pot on the
stove, not in a rice cooker:

First, be sure to rinse the rice with cold water until most of the starch is
removed and the water pours off pretty clear. Then, add enough water to cover
the rice and boil for about 7 minutes. Test the rice by biting into a few
grains…it should be firm, but not crunchy. Be sure not to over-cook the rice
at this stage (it’s better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that’s delicious (eat
this first so it doesn’t get soggy!)

After you drain the rice in the colander, add 1 bunch chopped cilantro and
1 bunch chopped green onions (Chop them into *small* pieces…I use the food
processor). Mix it all together and return to the pot to steam as described
above. (These proportions are for about 6 cups cooked rice.)

Anise Cookie Slices

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Butter or margarine
3 Oz Cream cheese
1 1/2 C C and H Powdered Sugar
4 Eggs
3 1/4 C All-purpose flour
3 Ts Baking powder
1/2 Ts Salt
2 Ts Anise seeds

Cream together butter and cream cheese. Add sugar and beat until well
blended. Add eggs, one at a time, beating well after each addition.
(Mixture might look curdled.) Add remaining ingredients; mix well. Chill
dough 3 hours. Divide soft dough in half. On a 17 by 14 inch cookie
sheet, form each half of dough into a roll 1-1/2 inches wide and the
length of the cookie sheet. Bake in 350 degree oven 30 to 35 minutes.
Remove from oven and cut rolls into 3/4 inch slices. Place on cookie
sheets, cut side down, return to oven and bake 10 minutes or until toasted
and crisp. Makes about 48 slices.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen

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Lentil, Rice, and Prune Pilaf

Recipe By : Rodale’s Naturally Great Foods Cookbook
Serving Size : 4 Preparation Time :0:50
Categories : Main courses, vegetarian* One-dish meals*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup brown rice
2 cups water
1/2 teaspoon salt
– – – – –
1 cup lentils
4 cups water
1/2 teaspoon salt
– – – – –
2 cups prunes
2 cups water
1 tablespoon honey
3 tablespoons lemon juice
1 stick cinnamon
3 cloves
– – – – –
1/2 teaspoon salt
3 tablespoons butter
1/4 teaspoon dried mint
1/8 teaspoon tarragon

Cook rice in salted water for approximately 40 minutes, or
until tender and all the water is absorbed.

While the rice is cooking, cook lentils in another sauce pan in
salted water for approximately 25 minutes, or until they are
just tender but firm. [This depends on the lentils.]
Drain and combine with rice.

In a saucepan, combine prunes, water, honey, lemon juice,
cinnamon stick, and cloves.
Cook for 20 minutes.
Drain the prunes, reserving the juice.
Remove seeds and cut into quarters [or smaller].
Add to rice and lentil mixture and stir in salt, butter, mint, and
tarragon.
Strain the reserved prune juice and add enough to moisten the dish.
Simmer for 3 to 5 minutes and serve.

Note: Although this is not strictly a Weeknight dinner, it is easy,
and there is a 20-min break while the prunes cook.

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Spaghetti Florentine

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
spaghetti sauce — ¥
4 ounce Spaghetti **
1 package Frozen chopped spinach *
1 1/2 cup Cottage cheese
1 package (6oz) Mozzarella cheese slic
1/3 cup Grated parmesan cheese

* 10oz, thawed and drained ** Cooked and drained Combine sauce and spaghetti,
toss lightly. Combine cottage cheese and 1/4 c parmesan cheese, mix well.
Place half the spaghetti mixture in a 10"x6″ baking dish; cover with spinach,
cottage cheese and half the mozzarella cheese. Top with remaining spaghetti
mixture. Cut remaining mozzarella cheese into 1/2″ strips; arrange on top of
spaghetti mixture to form a lattice design. Sprinkle with remaining parmesan
cheese. Bake at 350 for 30 mins.

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Fresh Tortoni

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ice Cream Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Vanilla ice cream (2.5 cups)
1 1/2 c Frozen whipped topping,
.thawed (3.5 oz)
1 1/2 ts Almond extract
1/2 c + 2T chopped almonds divided
6 -7 maraschino cherries, cut
.in half

Line 12 to 13 muffin cups with paper baking cups. In a large bowl,
soften the ice cream. Fold in the whipped topping and mix well. Add
the almond extract and the 1/2 cup almonds; mix well again. Place
about 1/3 cup of the ice cream mixture into each muffin cup. Sprinkle
with the remaining almonds. Cover the muffin cups and place in the
freezer for 2-3 hours. Just before serving, top each with a half a
maraschino cherry.
Yieldñ2-14 servings.

NOTE: To soften the ice cream, break it up in a mixing bowl by
stirring with a wooden spoon. Do not let the ice cream reach the
melting point. you know, you can change the “rules” and substitute
chocolate or other ice cream flavors for the vanilla. It might not be
the traditional way, but it’ll still be good.. and different.

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Title: CROCKPOT MEATBALL STEW
Categories: Beef
Yield: 6 servings

1 lb LEAN GROUND BEEF
1 ea EGG
1/2 t SALT
2 T MARGARINE
1 c WATER
1/4 t GARLIC POWDER
2 t ITALIAN SEASONING
3 ea POTATOES, PEELED AND DICED
2 T CORNSTARCH
1 ea ONION, CHOPPED
1 c DRY BREAD CRUMBS
1/4 t PEPPER
16 oz WHOLE TOMATOES,CHOPPED W/
2 T BEEF GRANULES
1/2 t SEASONED SALT
4 ea CARROTS, PARED AND SLICED
1 ea ONION, SLICED
1/4 c COLD WATER

COMBINE GROUND BEEF WITH CHOPPED ONION, EGG, BREAD CRUMBS, SALT AND
PEPPER. SHAPE MIXTURE INTO ABOUT 24 MEATBALLS, THEN BROWN IN
MARGARINE; DRAIN WELL. STIR TOGETHER TOMATOES, WATER, BEFF GRANULES
AND SEASONINGS. PLACE CARROTS POTATOES, AND SLICED ONION IN BOTTOM
OF CROCKPOT; TOP WITH MEATBALLS. POUR TOMATO MIXTURE OVER ALL.
COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS. BEFORE SERVING,
REMOVE MEATBALLS WITH A SLOTTED SPOON. MAKE A SMOOTH PASTE OF THE
CORNSTARCH AND WATER AND STIR INTO VEGETABLES. COVER AND COOK ON
HIGH SETTING FOR 10 MINUTES TO THICKEN. REMOVE MEATBALLS TO STEW AND
SERVE

MMMMM

Bean Curd Casserole

Recipe By : adapted from Madame Wong’s Long-Life Chinese Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Poultry
Seafood Tofu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 shiitake mushrooms — dried
1 package 10-oz. bean curd or tofu
4 ounces shrimp — shelled deveined
1 teaspoon sherry
1 teaspoon cornstarch (optional, save 1 gr. carb)
5 cups chicken stock
1/2 cup cooked chicken breast — sliced
salt

Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and
cut into quarters. Cut tofu into 1/2 inch squares.

Cut shrimp in half lengthwise, and each half into 4 pieces. Mix in bowl with
sherry and cornstarch. Set aside.

Pour stock into casserole dish (large pot). Add mushrooms, tofu, and bamboo
shoots. Bring to boil. *Simmer* 30 minutes

Add shrimp and chicken. As soon as shrimp turn pink, turn off heat. Season
with salt to taste.

– – – – – – – – – – – – – – – – – –

Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g
Carbohydrate; 43mg Cholesterol; 1012mg Sodium

Suggested Wine: Fume blac or rice wine.

NOTES : May be prepared in advance. May be frozen [note- alters tofu
texture]. Reheat before serving when made in advance.

Title: BO-PE – CHINA
Categories: Chinese, Appetizers
Yield: 6 servings

1 1/2 c Warm water
4 c Flour
1 ts Salt
2 tb Melted shortening
2 tb Sugar
Dough:
1 Package yeast

Sift the flour, sugar and salt together in a large
bowl and hollow out the center. Pour the yeast which
has been dissolved in the warm water into the hollow.
Add the melted shortening and mix well together.

Knead lightly on a floured board until the dough is
smooth and elastic. Then place in a greased bowl,
cover with a sheet of waxed paper and set to rise at
room temperature about 3 hours.

Oil your hands and the board with salad oil and divide
the dough into 24 small workable portions. Press out
with the hands and then roll with rolling pin until
each piece is about 4 inches in diameter.

Drop good full tablespoons of filling (recipe follows)
onto each piece of dough, then draw up the edges
around the filling and make into a ball. Press the
edges together and turn so the seams are underneath.
Let rise double.

These can be baked or fried or steamed on a rack.
However you choose to cook them, they are very
delicious.

Bake at 400 degrees 20 minutes – Fry in deep fat at
375 degrees – Steam over boiling water 30 minutes

SWEET FILLING: 1 package pitted dates 1/3 cup pecans
or almonds 1/3 cup orange marmalade Rind of 1 lemon
grated

MEAT FILLING: 1/2 lb lean ground beef or pork 1/4 lb
chopped mushroom stems (Stuff caps later) 2 large ribs
celery minced salt and pepper to taste

MAKE YOUR OWN: Try making your own fillings using
these approximate proportions, with bits of meat and
vegetables you have on hand. Prunes, apricots and
raisins for the sweet ones.

From: “A World Of Good Eating”

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Title: Root Beer
Categories: Beverages
Yield: 1 batch

1 oz Sassafras
1 oz Allspice
1 oz Yellowdock
1 oz Wintergreen
1/2 oz Wild cherry bark
1/2 oz Coriander seeds
1 oz Hops
3 qt Molasses
1/2 pt Yeast
4 ga Cold water

Mix together the sassafras, allspice, yellow dock, wintergreen, wild
cherry bark, coriander seeds, hops and molasses. Cover them with boiling
water, allow to stand for 24 hours, then filter, add the yeast and cold
water.

The beer will be ready in twenty-four hours. Bottle and seal.
“This is a recipe from a very old (1914) canning, preserving and
pickling book I have.” Posted by: Gidget Lowther

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