Title: EASY SUNFLOWER PATE
Categories: Appetizers, Vegetarian
Yield: 6 servings

———————-DRY INGREDIENTS———————-
1 c Sunflower seeds, ground
1/2 c Cornmeal
1/2 c Nutritional yeast
3 ts Parsley
1 1/2 ts Basil
1 ts Thyme
3/4 ts Sea salt
1/2 ts Sage
1/4 ts Sea kelp

———————OTHER INGREDIENTS———————
1 c Potato, finely grated
1 1/3 c Water
1/4 c Sunflower oil
2 tb Tamari
3 ts Horseradish, prepared

Mix the dry ingredients together in a bowl. Grate the
potato and rinse it thoroughly to remove excess
starch. Squeeze and drain it after rinsing. Add the
remaining ingredients in the order given, stirring in
the potato last. Mix well.

Preheat the oven to 375F. Generously oil a 9″ glass
pie plate and scoop in the pate mixture. put in the
oven and immediately turn the heat down to 350f. Bake
35-45 minutes until well browned. Let the pate cool
1-2 hours and then chill it thoroughly before serving
to set it completely. It may be reheated later if
desired. It is tasted when served at room temperature.

Enjoy the pate as an appetizer, snack or protein main
dish. May be served on crackers or bread. Great for
picnics, lunches or parties. Keeps 7 days refrigerated
or may be frozen into pie wedges.

Jeanne Marie Martin, “Vegan Delights: Gourmet
Vegetarian Specialities” Posted by Anne MacLellan

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CROCKPOT BEEF BRISKET

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Beef brisket — choice size
1 Bottle liquid smoke*

Servings: 4

Select a brisket the size you want for the number of people you are
serving. The best kind of liquid smoke to use is Colgin’s. I can’t
get in in Indiana, and have to import it from Texas! Shake the
desired amount of liquid smoke on the brisket. I use about half a
bottle for a large brisket. Sometimes I add a clove or two of
garlic, but not always, and not necessary. Cook on low for about 16
hours. I usually start this the evening before I want to serve it the
next day–cook it all night, put in in the fridge until afternoon,
and then return it to cooking for about 4 to 6 more hours that
evening. This long amount of cooking makes it nice and tender. Slice
against grain. Serve with potato salad and baked beans. Yum! Yum Yum.
I have also wrapped brisket in foil, and cooked it with liquid smoke
in the oven for a long time–but crock pot is easier. A recipe of
Judy Lausch DGSV43A.

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Impossible Burrito Bake

Recipe By : =20
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Ethnic
Meats 1
Vegetarian Polish
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDY WALTER NWTP92A—–
1 cup Bisquick
Salt pepper to taste
1/3 cup Water
1 cup Salsa
1 can Refried beans — any variety
1 cup Or more — shredded cheddar ch
1 pound Ground beef

Mix Bisquick, water and refried beans together and put it in the bottom of a=
greased pie plate. Brown and drain seasoned ground beef; put on top of=
mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30=
minutes at 350 or till golden brown. We have found if you let it sit for=
about 15 min, it tends to cut more like a pie. Serve with extra salsa, sour=
cream and mexican chips. Can be made the night before and refrigerated;= then
put in the oven. (wrv)

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TURBOT WITH FENNEL, TOMATOES, OLIVES, AND

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the Braised Fennel:
1 extra virgin olive oil
8 heads organic baby fennel
Salt and pepper to taste
2 cups chicken stock
For the Confit Tomatoes:
4 field-ripened organic tomatoes
Coarse sea salt to taste
1/4 cup extra virgin olive oil
8 thyme branches
4 cloves garlic — (4 to 6)
Pepper to taste
For the Preserved Lemon Zests:8 lemons
1 cup sugar
Salt to taste
1 cup fresh lemon juice
For the Turbot Stock:
2 tablespoons olive oil
5 pounds turbot bones (gills removed and iced) 1
cup shallots
1 cup fennel root
1/2 cup garlic cloves
10 basil stems
20 dried fennel sticks
2 gallons chicken stock
For the Turbot Panises (Chick Pea
Fritters):
2 cups whole milk
4 tablespoons butter
Salt to taste
Pepper to taste
5 cups chick pea flour
1 cup flour
1 cup peanut oil
For the Turbot:
1 cup turbot stock with fennel
Sea salt to taste and pepper to taste
8 fillets fresh turbot (3 ounces each)
2 tablespoons extra virgin olive oil
8 heads organic baby fennel
1/2 cup pitted late harvest olives
4 field ripened organic confit tomatoes
2 tablespoons basil leaves
8 preserved lemon zests

Preparation of the Braised Fennel:
Heat a heavy sauce pan over high heat. Add the olive oil and trimmed
heads of baby fennel and sweat for one minute. Season with salt and
pepper and deglaze with chicken stock to cover. Cover and bring to a
boil. Simmer, covered, until fennel is tender, approximately fifteen
minutes. Chill in stock over ice and set aside.
Preparation of the Confit Tomatoes:
Preheat oven to 275 degrees.
Boil the tomatoes in water for ten seconds then peel and quarter them.
Place in a pan with the salt, oil, thyme, and garlic. Cook at a low
temperature for three to four hours or until tomatoes are half their
original size. Reserve in the oil.
Preparation of the Preserved Lemon Zest:
Zest the lemons with no pith into strips 1/3-inch wide and two inches
long. Place them in a pot of cold water and bring to a rolling boil.
Strain
and repeat two more times. Mix the sugar, salt, and lemon juice in a
sauce pot and add the blanched lemon zests. Simmer for twenty minutes
at low heat until zests are soft, tart, and sweet. Reserve in liquid for
up
to one week refrigerated.
Preparation of the Fritters:
Boil the milk with the butter and salt. Sift the flour and chick pea
flour
together, whisk into the milk and cook until the mixture is very thick.
Spread the mixture on an oiled sheet pan. Place a sheet of buttered
parchment on top and flatten it with a sheet pan. Chill and cut into
3×1/2-inch pieces. Dredge the chilled pieces in flour and fry in the oil
until crisp and golden brown.
Preparation of the Turbot Stock:

Heat a large-bottomed heavy sauce pan over a high flame. Add olive oil
and cut up fish bones that have been patted dry. Sweat for two minutes
and add chopped vegetables, garlic, basil stems and fennel sticks. Sweat
five minutes and cover with the cold chicken stock. Bring to a boil,
skim, and simmer gently for forty-five minutes. Strain through a cheese
cloth and cool.
Preparing the Sauce:
Reduce the turbot stock to 1/3 of a gallon and add 1/4 cup of the syrup
from the candied lemon. Season with sea salt and white pepper. Reserve
warm.
Presenting the Dish:
Season the fillets with salt and white pepper and sear in a hot pan with
olive oil. Warm the fennel, olives, tomatoes, and basil with a few strips
of the lemon, finish with extra-virgin olive oil and serve under the fillets
of turbot.

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NOTES :

SPANISH WHITE BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spanish Soups/stews
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb White beans, dried
16 c Water, divided
2 1/2 lb Ham hocks, 4 hocks
1 1/4 c Leeks, diced
2 c Onions, chopped
1 t Garlic, chopped
1/2 ts Thyme, dried
1 t Olive oil
1 1/2 c Carrots, chopped
1 1/2 c Turnips, cubed
1/4 c Coriander, fresh, chopped

1. Inspect the beans for imperfections or stones and
rinse them under cold water. Place in a soup pot with
4 cups water. Bring to a boil and cook 10 minutes.
Remove from the heat and cool 30 minutes. 2. Drain the
beans and return them to the soup pot with the
remaining 12 cups water. Add the ham hocks, cover, and
bring to a boil. Reduce to a simmer. 3. Meanwhile,
saute the leeks, onions, garlic and thyme in the olive
oil over medium heat until wilted, about 5 minutes.
Add to the soup pot. 4. Cook, covered, 1-1/2 hours.
Add the carrots and turnips and cook 30 minutes. 5.
Remove the hocks and cool. When cool enough to
handle, remove the meat from the bones, discarding the
fat. Add the meat to the pot. 6. Add the coriander
and serve. Yield: 8 to 10 servings. Recipe from
“Cuisine Rapide” from Pierre Franey and Brian Miller.

– – – – – – – – – – – – – – – – – –

Spinach, Mushroom and Gruyere Cheesecake

Recipe By : Bon Appetit Magazine/ July 1983 p: 84
Serving Size : 12 Preparation Time :0:00
Categories : Hors d’Oeuvres- Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST:
1 tbsp unsalted butter — for pan
1 1/3 cups fine breadcrumbs — toasted
5 tbsp unsalted butter — melted

FILLING:
1 1/2 lbs cream cheese — room temperature
1/4 cup whipping cream
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp ground red pepper
4 large eggs
4 oz Gruyere cheese — shredded
10 oz pkg frozen chopped spinach — thawed + pressed dry
2 1/2 tbsp finely chopped green onion
3 tbsp unsalted butter
1/2 lb mushrooms — finely chopped
Salt and freshly ground pepper — to taste

OVEN: 350
Butter 9-inch springform pan. Mix breadcrumbs and melted butter.
Press mixture firmly onto bottom and sides of pan.
Bake til set, 8 to 10 minutes. Cool.

Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender
or processor til smooth. Blend in eggs.

Divide filling evenly between 2 medium bowls. Stir Gruyere into one half.
Mix spinach and onion into remainder. Pour spinach filling into pan.

OVEN: 325
Melt remaining butter in large skillet over medium-high heat.
Add mushrooms and cook til all moisture is evaporated,
about 10 minutes, stirring frequently. Season with salt and pepper.

Spoon mushrooms over spinach filling. Carefully pour cheese filling over top.
Set pan on baking sheet. Bake 1 -1/4 hours. TURN OVEN OFF and cool
cheesecake about 1 hour with door ajar.

Transfer to rack. Remove springform.
Cool to room temperature before serving.

– – – – – – – – – – – – – – – – – –

Title: CREAMY MUSTARD HORSERADISH SPREAD
Categories: Sandwiches, Spreads
Yield: 1 servings

1/2 c MIRACLE WHIP or MIRACLE WHIP
-LIGHT Dressing
1 tb KRAFT Pure Prepared Mustard
2 tb KRAFT Prepared Horseradish

Mix dressing, mustard and horseradish. Refrigerate.

Makes 1/2 cup.

—–

Title: SNOW CAPS
Categories: Cookies
Servings: 72

3 Egg whites
1/4 t Cream of tartar
3/4 c Sugar
1/2 t Vanilla extract
1 c Semi-sweet chocolate chips
2 White chocolate baking bars,
-chopped (2 oz ea; opt)

Preheat oven to 200’F. Line baking sheets with parchment paper. In large
mixer bowl, combine egg whites and cream of tartar. Beat at highest speed
of electric mixer until mixture is just frothy. Add sugar, 1 tablespoon at
a time, beating well after each addition. Beat until stiff peaks form. Add
vanilla; beat 1 minute. Fold in chocolate chips. Drop mixture by
teaspoonfuls, 1″ apart, onto prepared baking sheets. Bake 2 hours or until
meringues are thoroughly dry to touch but not browned, rotating baking
sheets halfway through baking. Turn off heat. Leave in closed oven 3-4
hours or until completely dry. Remove from oven. Cool completely.
Carefully remove from parchment.

Melt white chocolate in top of double boiler over hot, not boiling, water.
Stir constantly until chocolate melts. Dip top of each cookie into melted
chocolate, if desired. Place on waxed paper to dry. Store at room
temperature in tightly covered containers.

Makes about 6 dozen cookies.

MMMMM

Title: SPANICH RICE 2
Categories: Crockpot, Ground-meat, Rice, Vegetables
Yield: 1 servings

2 lb Ground chuck or
-beef
2 md Onions,
-chopped
2 Green peppers,
-chopped
1 cn Tomatoes (28 oz.)
1 cn Tomato sauce (8 oz.)
1 c Water
2 1/2 ts Chili powder
2 1/2 ts Salt
2 ts Worcestershire sauce
1 c Raw rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT.
Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).

From Rival Crock-pot cook book, date unknown RECIPE CLIPPED

—–

CANNING PEAS (GREEN OR ENGLISH, SHELLED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

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

It is recommended that sugar snap and Chinese edible
pods be frozen for best quality.

Quantity: An average of 31-1/2 pounds (in pods) is
needed per canner load of 7 quarts; an average of 20
pounds is needed per canner load of 9 pints. A bushel
weighs 30 pounds and yields 5 to 10 quarts–an average
of 4-1/2 pounds per quart.

Quality: Select filled pods containing young, tender,
sweet seeds. Discard diseased pods.

Procedure: Shell and wash peas. Add 1 teaspoon of salt
per quart to the jar, if desired.

Hot pack–Cover with boiling water. Bring to a boil in
a saucepan, and boil 2 minutes. Fill jars loosely with
hot peas, and add cooking liquid, leaving 1-inch
headspace.

Raw pack–Fill jars with raw peas, add boiling water,
leaving 1-inch headspace. Do not shake or press down
peas.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Peas in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Peas in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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