Title: Sherried Turkey Casserole
Categories: Main dish, Poultry, Casseroles
Yield: 6 servings

1 cn Cream of celery soup*
— (condensed), 10-3/4 oz.
1 c Milk
1/4 c Grated Parmesan cheese
3 tb Dry sherry
3 c Hot cooked rice
1 c Diced cooked turkey
1/2 c Chopped green pepper
2 oz Diced pimientos; drained
Paprika

Combine soup, milk, cheese, and sherry in large skillet. Cook over medium
heat 2 to 3 minutes. Add rice, turkey, pepper, and pimientos. Continue
to cook until thoroughly heated. Sprinkle with paprika before serving.

*Substitute homemade white sauce or cream of chicken soup.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: TWICE-FRIED SHREDDED BEEF
Categories: Chinese, Beef
Yield: 4 servings

3/4 lb Beef sirloin or flank steak

————————-MARINADE————————-
2 tb Dry sherry
2 tb Soy sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 Green bell pepper
2 Ribs celery
1 sm Onion

—————————SAUCE—————————
2 tb Rice vinegar
1 tb Soy sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch

Preparation: Trim and discard fat from beef. Cut beef
across the grain into 1 1/2-inch matchstick pieces.
Combine marinade ingredients in a medium-size bowl.
Add beef; stir to coat. Set aside for 30 minutes.

Cut carrot, bell pepper, and celery into 1 1/2-inch
matchstick pieces. Thinly slice onion. Set vegetables
aside separately.

Combine sauce ingredients in a small bowl and set
aside.

Cooking: Set wok in a ring stand and add oil to a
depth of 1 1/2 to 2 inches. Place over high heat until
oil reaches about 375 degrees F. Add beef, half at a
time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set
aside. Cook remaining beef.

Remove all but 2 Tablespoons oil from wok. Reheat oil
over high heat until hot. Add carrot and onion; cook,
stirring constantly, for 1 minute. Add bell pepper and
celery; stir-fry for 1 more minute. Stir in sauce and
beef. Cook and toss until well mixed.

Tips: There should be just enough sauce to coat
ingredients. It is easier to slice beef thinly if it
is partially frozen.

From: Martin Yan The Chinese Chef, Copyright 1985,
ISBN 0-385-23412-0

—–

Title: EXOTIC TREATS
Categories: Cookies
Yield: 32 servings

2 c Tropical fruit nut mix
4 oz Semisweet chocolate pieces
1/4 c Unsalted butter
2 Lg Oranges’ Zest

Grease a shallow 11″ x 7″ baking pan with butter; line bottom with
parchment or waxed paper. Coarsely grind fruit and nut mix in a food
processor or blender. Melt chocolate and butter together in a small bowl
placed over a pan of gently simmering water, stirring frequently. Mix in
the processed nut mix and 1/2 of the orange zest. Spread mixture smoothly
in prepared pan. Sprinkle remaining zest over top, pressing it in
lightly. Refrigerate 1 to 2 hours or until firmly set. Loosen set
mixture from pan by carefully running the tip of a knife around the inside
edges of the pan. Carefully turn out onto a board; remove paper. Turn
mixture over and cut in 32 pieces. Store in an airtight container in a
cool place for 2 to 3 days. Source: “The Book of Cookies” by Pat Alburey,
HP Books.

—–

Title: Bacon and Potato Pie
Categories: Potato cass, Eggs, Quiche, Meal pies
Yield: 6 servings

MMMMM——————-BON APPETIT TBTC 1990————————
1 lb Bacon
1 Onion, chpd
8 Eggs, beaten
1 lb Russet potatoes, peeled,
-grated
2 3/4 c Sharp cheddar, grated
1 ds Pepper

Preheat oven 350 F. Grease 9×13″ glass baking dish. Microwave bacon,
remove. Add onion to bacon fat, microwave; remove. Combine eggs,
potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture.
Add onions. Pour into prepared baking dish. Bake until center is set,
45 mins. Cut into squares.

MMMMM

CARROT PINEAPPLE MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits
Muffins Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 1/4 oz Pineapple — Crushed, 1 Cn
1 x Skim Milk
2 c Whole Wheat Flour
1 1/3 c Brown Sugar — Packed
1 tb Baking Powder
1/2 ts Salt
2 tb Sugar
1/2 ts Cinnamon
3/4 c Carrots — Grated
1/3 c Vegetable Oil
1 ea Egg — Lg, Beaten
1/2 ts Vanilla

Drain the Pineapple, reserving the juice. Add enough
skim milk to the juice to make 3/4 cup of liquid, then
set aside. Combine the next 7 ingredients in a large
bowl, stirring until the carrots are well coated. Make
a well in the center of the mixture. Combine the milk
mixture, oil, egg and vanilla; then add to the dry
ingredients. Stir until just moistened and no flour
streaks remain. Spoon into muffin tins that have been
coated with a non-stick spray, filling each cup 2/3rds
full. Bake at 375 degrees F. for 20 to 25 minutes or
until done. Serve warm.

– – – – – – – – – – – – – – – – – –

EASY CROISSANTS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Warm milk
1 t Sugar
1 tb Yeast
1 c Flour
3/4 c Milk, room temperature
1 1/2 ts Salt
1/4 c Sugar
1 Egg, beaten
1/2 c Butter melted and cooled
4 c Flour
1 c Cold butter
1 Egg, beaten with cold water

Stir warm milk and sugar together. Add yeast. Let
stand 10 minutes. Stir well. Add flour; beat well.
Add milk, sugar and egg. Beat until smooth. Add
butter; beat and set aside. In a large mixing bowl,
place the 4 cups of flour and the chilled butter. Cut
butter into flour until pieces are the size of beans
(not too small). Pour the liquid batter into the
flour mixture; stir until moistened. Cover the bowl
with plastic wrap. Refrigerate for at least 4 hours or
overnight. Remove from refrigerator. Press into a
compact ball on a floured board and divide into 4
parts. Roll each into a circle 12″ or 16". Cut each
circle into 6 or 8 pie-shaped wedges. For each
croissant roll a wedge towards the point. Shape into a
crescent and place on ungreased baking sheet. Let
rise at room temperature until doubled. (May take 2
hours or more). Brush each with egg beaten with cold
water. Preheat oven to 400 F. Place croissants in
oven. Lower temperature to 350 F and bake for 15 – 20
minutes until golden. Makes 24 – 32.

Source: Among Friends Converted by MMCONV vers. 1.10

– – – – – – – – – – – – – – – – – –

Title: Lentil-Rice Surprise
Categories: Grains, Mcdougall, Prodigy, Dec.
Yield: 6 servings

1 c Lentils; dried
1/4 c Water
1 md Onion
Garlic clove; chopped
Celery stalks; chopped
28 oz Tomato; canned
1 ts Dill weed
3 c Rice; cooked
1 c Bread crumbs

Recipe by: The McDougall Plan Cover lentils with
water, bring to a boil, cover, simmer over low heat
about 1-1 1/2 hours until tender. Drain liquid,
reserving 1/2 cup. Heat 1/4 c water in large pot, add
onion, garlic and celery. Cook over medium-low heat
until tender, about 15 minutes. Add tomatoes, drained
lentils, 1/2 c lentil water, cooked rice and dill
weed. Mix well. Using a 3 quart casserole, sprinkle a
few breadcrumbs over the bottom. Pour lentil-rice
mixture into the casserole. Sprinkle the rest of the
crumbs over the top. Bake at 350F for 45 minutes.
HELPFUL HINT: This may be made ahead of time and
cooked when cold. Add 15 minutes to oven cooking time.
FROM The Mcdougall Plan :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

MM: Peaches ‘n Creme Mold (Lacto)

Title: Walnut Cookies
Categories: Cookies
Yield: 6 servings

1 c Finely chopped walnuts
1/3 lb Soft butter; half sweet
And half salt
1/4 c Sugar
1 c Flour
2 ts Vanilla
Powdered sugar

Recipe by: Square One
1. Lightly toast the walnuts in a low oven and then let cool. Finely grind
the walnuts in a food processor. 2. Cream the soft butter and sugar
together. Add the walnuts, flour, and vanilla and mix well. 3. With a
plain piping tip, pipe the cookie dough in drops onto a buttered and
floured pan or onto parchment paper. 4. Bake in preheated 300 degree oven
for 20-30 minutes, or until pale brown in color. When cool, sprinkle
powdered sugar over the cookies. 5. Store in an airtight container. The
cookie dough feezes well.

—–

Title: DAN’S COOKIES
Categories: Cookies, Snacks
Yield: 6 servings

1/3 c Butter or margarine
1/3 c Shortening
1/2 c Brown sugar
1/2 c White sugar
1 Egg
2 ts Vanilla
1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 c Wheat germ
1/2 c Chopped nuts (we usually use
-walnuts)
1/2 c Coconut
6 oz Package semi-sweet chocolate
-chips

Preheat the oven to 375 degrees. Cream the butter and shortening,
add the sugars and beat until light and fluffy. Add egg and vanilla,
mix well, then add remaining ingredients (if you’re using a mixer,
stir in the last four ingredients with a spoon). Drop by rounded
teaspoonfuls on an ungreased cookie sheet and bakd for about 10
minutes, or until golden brown. Cool slightly before removing from
cookie sheet.

Makes several dozen depending on how big your “drops” are and how
much of the dough you eat while you’re dropping.

MMMMM

Amish Friendship Bread

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Breads Breakfast Brunch

Amount Measure Ingredient Preparation Method
2/3 c vegetable oil
1 tsp vanilla
1 c sugar
2 c flour
1/2 tsp baking soda
1 1/4 tsps baking powder
1/2 tsp salt
3 eggs
1 tsp cinnamon
1 c nuts, raisins, fruit
Starter:
1 c flour
1 c warm water
1/2 c sugar
1 tbsp yeast

Cake:
Preheat oven to 350°.
Remove 2 cups starter. Keep one cup for yourself to start your next cake
and give the other to a friend. To the remaining starter combine all batter
ingredients, mixing well. Pour the batter into two greased or papered glass
loaf pans or one 9 X 13″ pan.
If desired mix Streusel topping and layer batter then strusel twice. Bake
40 – 50 minutes, making sure the cake tests done.

Starter:
Mix all ingredients in glass or plastic container. Cover loosely with lid
or plate. Let stand in a warm place. Stir each day. On the 5th day and the
10th days add 1 cup flour, 1 cup milk, and 1 cup sugar.

Notes:
Store only in non-metal utensils as the acid in sourdough can corrode metals