LAMB AND APPLE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Middle neck of lamb
8 oz Peeled onion
1 lg Cooking apple
1 lb Potatoes
1 oz Seedless raisins
1/2 ts Mixed herbs
Salt and pepper — to taste
2 ts Marmite
1/2 pt Hot water
1/2 oz Butter or margarine

1. Trim the excess fat from the lamb and cut into neat portions.

2. Slice onions thinly.

3. Peel and core apple and cut into thin slices.

4. Peel potatoes and rinse under cold water. Slice thinly.

5. Cover base of a large casserole (about 3-pint size) with a layer of
potato, followed by onions and apple. Add raisins and meat then sprinkle
with herbs and a shake of salt and pepper. Top with remaining apple and
onions then lastly with remaining potato slices.

6. Dissolve Marmite in the hot water and pour into a dish over vegetables
and meat.

7. Dot top with small pieces of butter or margarine then cover with lid or
aluminium foil.

8. Bake in centre of moderate oven (350 F or Gas No. 4) for 1-1/2 hours.
Uncover and continue to cook for further 20 to 30 minutes or until potatoes
are golden.

From: The Marmite Guide to better cooking – by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Peanut Butter Pinwheel Cookies
Categories: Cookies, Chocolate
Yield: 24 servings

1 c Shortening
1 c P-nut butter
1 c Brown sugar
2 lg Eggs
2 1/2 c Flour
1 t B-soda
1 t Salt
12 oz SEMI SWEET MORSELS

Cream the shortening, p-nut butter, brown sugar , and eggs together.
Sift in the flour, soda, and salt. Mix well.
Divide the mixture into halves and roll each half out between layers
of wax paper or saran. Melt 1 12oz pkg of semi sweet morsels over hot
water. Spread half of chocolate over each half of the cookie mixture
and roll up as you would a jelly roll, wrap up in the wax paper and
chill thoroughly.
Preheat oven to 350 deg. Slice rounds from the roll and place on
ungreased cookie sheet and bake for 8-12 minutes or until slightly
browned on bottom edges.
[ C Potter ] cpotter@usa.pipeline.com

MMMMM

Date: Fri, 10 Feb 95 18:10:00 PST
From: sally charette

Gingery Steamed Dumplings

This is one of the few things in life that sounds too good to be true, but
isn’t!

1 package Garden Sausage (Wholesome Hearty Foods, INc.>
fresh hot-tasting powdered ginger
Kikkoman lite soy sauce
1 package won ton wrappers
a few Chinese style pea pods

Warm 4 patties at a time in the microwave for about 30 seconds, which is
hopefully time enough to thaw them but not make them too hot to handle.
Lay out several won ton wrappers, then put a little wad of the Garden
Sausage (I got about 6 dumplings per patty) in the center of each wrapper.
Sprinkle with ginger and soy sauce. I put a little slice of pea pod in
about 1/2 of the dumplings just to make it more interesting.

Pinch the won ton wrappers closed at the top. Put as many as will fit
side by side into a steamer basket in a sauce pan (at least that’s how I
did it because the rice steamer was occupado) with a little boiling water
in the bottom. Cover and steam for 5+ minutes. The won ton wrappers I
used came covered in a little flour and I figured that when the wrappers
looked moist rather than floury they were done.

Serve with little dishes of hot Asian-style mustard and /or light soy
sauce.

BREAKFAST BREAD PUDDING WITH SAUSAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Cheese/Eggs
Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Waldine Van Geffen VGHC42A
3 c French bread — cubed
1/2 lb Bulk pork sausage — crumble
1 c Onions — chopped
2 ts Fresh thymne — chopped or
1/2 ts Dried
10 oz Pk frozen chopped spinach
-thaw squeeze dry
1 1/2 c Swiss cheese — shred, divide
9 lg Eggs
3 c Milk
1 t Dry mustard
1 t Salt
1/4 ts Freshly ground pepper
1 Plum tomato — diced

Preheat oven to 325~. Arrange bread in 15-1/2×10-1/2″
jely-rolly pan. Bake 20 minutes or until crisp. Cool.
Meanwhile, brown sausage in large skillet over
medium-high heat; drain on paper towels. Add onions
and thyme to skillet; cook until onion is translucent,
about 2 minutes. Remove from heat. Stir in sausage and
spinach to combine; cool completely. Arrange bread in
shallow 3-quart baking dish. Sprinkle 1 cup cheese
over top, then layer with sausage mixture and
remaining cheese. Beat eggs, milk, mustard, in bowl
until well blended. Carefully pour into prepared dish;
sprinkle top with tomato. (Can be made ahead. Cover
and refrigerate up to 24 hours.) Bake 1 hour or until
center is just set. Let stand 10 minutes before
serving. (wrv) until center is just set.

– – – – – – – – – – – – – – – – – –

Title: FAN CHIEH NIUS RUH B1
Categories: Chinese, Meats, Main dish
Yield: 6 servings

1 lb Sirloin steak
Marinade (see recipe):
-Marinade and Seasoning
-Sauce B1
1 Green pepper
1 lg Onion
1/2 lb Tomatoes, peeled
4 tb Peanut oil
2 tb Soy sauce
1/2 tb Dry sherry
1/2 ts Salt
1/3 c Water or chicken broth
1 tb Cornstarch; dissolved in…
2 tb Cold water

Slice meat against the grain 1/4″ thin, and cut into
1″ by 2″ strips. Add beef to Marinade and toss to
coat. Cover and marinate for 1 hour in refrigerator.
Cut green pepper and onion into 1″ chunks; cut
tomatoes into wedges and remove seeds. Heat oil in
wok or skillet over high heat until very hot. Add
meat; stir-fry for 1 minute. Remove and set aside —
don’t overcook meat.

Heat remaining oil in wok or skillet over high heat.
Add green pepper and onion and stir-fry for 1 minute.
Blend in soy sauce, sherry, salt, and broth or water;
cook for 2 minutes. Add tomato wedges, and meat and
mix well. Stir in dissolved cornstarch; cook,
stirring constantly until thickened. Serve at once.

Temperature (s): HOT Effort: AVERAGE Time: 01:30
Source: ANNA KAO’S Comments: PITTSBURGH, ASPINWALL

—–

HORTOSOUPA (VEGETABLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
2 pounds Potatoes
2 Onions (or 3)
4 Carrots (or 5)
1 1/2 pounds Ripe tomatoes (approx.) OR
1 can Whole tomatoes (30 oz.)
1 bn Celery
10 cups Water
1 tablespoon Coarse salt
1 dash Pepper
2 tablespoons Shortening or other oil
Croutons (optional)

Wash, clean, and chop the potatoes, onions, carrots, and celery. Add to the
water and boil for 20 min. Add salt and tomatoes (if you are using ripe
tomatoes, pierce with fork) and cook for 30 to 45 min.
Remove from the heat. Pass all the vegs. through a strainer or puree machine
or blender, then return to the pot. Add a little pepper and stir in the
shortening or serve the soup and add oil at the table.
Serve with croutons.

– – – – – – – – – – – – – – – – – –

SUFFOLK BUNS (ENGLISH)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Flour
4 oz Ground rice
2 ts Baking powder
4 oz Butter
3 oz Sugar
1 1/2 oz Caraway seeds
2 Eggs, beaten
Milk

Set oven to 400/F or Mark 6. Mix the flour ground rice
and baking powder together. Rub in the butter until
the mixture resembles fine breadcrumbs, then stir into
it the sugar and caraway seeds. Stir in the eggs, and
sufficient milk to make a smooth firm paste. Turn out
on to a lightly floured surface and roll out to 1 inch
in thickness. Cut into 2 inch rounds and place on a
greased baking sheet. Bake for 15 to 20 minutes until
golden.

If desired, 3 oz. currants can be substituted for the
caraway seeds, though the caraway seeds are a more
traditional ingredient.

– – – – – – – – – – – – – – – – – –

Title: Spiced Melon Cocktail
Categories: Appetizers, Cocktails
Yield: 4 servings

1 Ripe honeydew melon, cut in
-half, seeded
1 1/2 c Whipping cream
1 1/2 c Mayonnaise
2 ts Lemon juice
1 ts Paprika
1/2 ts Hot pepper sauce
1/2 ts Worcestershire sauce
2 tb Tomato paste
8 oz White crabmeat, flaked
8 Radicchio leaves (opt)
Lemon and lime slices (opt)
Fresh mint leaves (opt)

Scoop melon in balls.

To make dressing, whip cream until soft peaks form. Mix in mayonnaise,
lemon juice, paprika, hot pepper sauce, Worcestershire sauce and
tomato paste.

Stir crabmeat into dressing. Lightly mix in melon and toss ingredients
gently until coated. Arrange shredded radi

MMMMM

Boston Cookies

Recipe By : Fanny Farmer
Serving Size : 60 Preparation Time :0:15
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup walnuts — chopped
1 cup raisins

Preheat oven to 350°
Cream butter and sugar, add egg. Mix in dry ingredients, stir in nuts
and raisins. Drop by spoonfuls on cookie sheet, bake for 10-12
minutes.

– – – – – – – – – – – – – – – – – –

CHERRY TOMATO VEGETABLE SAUTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Green bell pepper, sliced
1/2 c Red onion, chopped
2 ea Garlic cloves, minced
3 tb Canola oil
1 ea Potato, cut into thin wedges
1 ea Yam, peeled cut into thin
— wedges
2 c Cherry tomatoes
1 c Vegetable broth
1 c Baby peas, thawed
1 pn Cayenne

In a large skillet, saute the bell pepper, onion garlic in oil over
medium heat until the peppers are tender-crisp, about 3 minutes. Add
the potato yam cook for 5 mninutes, stirring constantly. Add the
tomatoes. Cover, reduce the heat to low simmer for 5 minutes.
Gradually add the broth continue to cook until the potatoes have
softened the skins have split on the tomatoes, about 15 minutes.
Add the peas season with cayenne to taste. Simmer until heated
through serve hot.

– – – – – – – – – – – – – – – – – –