Title: Chow Chow
Categories: Vegetables, Relishes
Yield: 4 pints

1 qt Cabbage chopped (1 med head)
3 c Cauliflower chopped (1 med)
2 c Onions chopped
2 c Tomatoes green chopped (4)
2 c Green bell pepper (4)
1 c Red bell pepper (2)
3 tb Salt
2 1/2 c Vinegar
1 1/2 c Sugar
2 ts Mustard dry
1 ts Turmeric
1/2 ts Ginger ground
2 ts Celery seed
1 ts Mustard seed
Hot peppers to taste

Combine chopped vegies and sprinkle with salt. Let stand 4 to 6 hours in
a cool place. Drain well. Combine vinegar, sugar and spices in a non
metal pot and simmer 10 minutes. Add vegies and simmer 10 minutes.
Bring mixture to a boil. Pack boiling hot into sterilized jars leaving
1/8 inch for headspace. Adjust caps and allow to cool and seal, add
screw down lids.

From the country kitchen of Billy Jean Foutz

—–

PEACHBERRY COBBLER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Cornstarch
10 oz Package frozen
Raspberries, thawed
2 1/2 c Sweetened sliced peaches
1 d Salt
. . .
1 1/2 c Packaged biscuit mix
2 tb Sugar
1/3 c Milk
3 tb Butter or margarine, melted

One of the most delicious homey desserts we’ve ever
tasted!–

In saucepan, mix cornstarch with a little of the
raspberry syrup. Add remaining syrup and raspberries,
the peaches; and salt. Cook over medium heat, stirring
constantly, till thick and clear. Turn into 1 1/2-
quart casserole or 10 x 6 x 1 1/2 inch baking dish.

Prepare Drop Biscuits: With fork combine biscuit mix,
sugar, milk, and butter, stirring well. Drop batter
from tablespoon onto hot fruit making 5 or 6 biscuits.
Sprinkle biscuits with sugar. Bake in hot oven (400ø)
20 minutes or till biscuits are done. Serve warm with
cream. Makes 5 or 6 servings.

Tasting-Test Kitchen note: You can use two 12-ounce
packages frozen peaches or one 1-pound can (2 cups)
sliced peaches. For either, include the syrup, and
then increase the cornstarch to 2 tablespoons.

– – – – – – – – – – – – – – – – – –

Title: Hot Cajun Mustard
Categories: Sauces

Yield: 12 servings

3 ts Dijon mustard 3 ts Flour plain white
3 ts Mustard powder 1 ts Horseradish grated
1/2 ts Pepper white 1 ts Sugar caster
1/4 ts Salt 5 oz Water; hot

Combine all ingredients EXCEPT water and mix well. Then add the
water, mix well and simmer for 2 minutes. Remove from heat and allow
to cool to room temperature. Transfer to an air-tight jar and store sealed,
in the refrigerator. Serve with Steak and hamburgers

—–

Candy Apple Pie

Recipe By : Sue Klapper
Serving Size : 8 Preparation Time :0:45
Categories : Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups baking apples, peeled — thinly
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
pie crust (9 inch) — double crust
2 tablespoons butter or margarine — but
***topping***
1/4 cup butter or margarine
1/2 cup brown sugar
2 tablespoons heavy cream
1/2 cup pecans

In a large bowl, toss apples with lime juice. Combine dry ingredients; add
to the apples and toss lightly. Place bottom pastry in a 9 inch pie plate;
fill with apple mixture. Dot with butter. Cover with top crust. Flue
edges high; cut steam vents. Bake at 400 for 40 to 45 minutes or until
golden brown and apples are tender. Meanwhile, for topping, melt butter in a
small saucepan. Stir in brown sugar and cream; bring to a boil, stirring
constantly. Remove from the heat and stir in pecans. Pour over top crust.
Return to the oven for 3 to 4 minutes or until bubbly. Serve warm. Source:
.

– – – – – – – – – – – – – – – – – –

Pasta Pizza

Recipe By : Quick Easy Casseroles
Serving Size : 8 Preparation Time :0:15
Categories : Pasta, Rice, Couscous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
3 c elbow macaroni — cooked and drained
2 egg whites — whipped
1/3 c fat-free parmesan cheese
—-Spaghetti Sauce—-
1 tsp olive oil
1 1/2 c mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 cloves garlic — minced
29 ozs crushed tomatoes — undrained
6 ozs tomato paste
1 tsp granulated sugar
3 tsps oregano
3 tsps basil
2 tsps salt
1/2 tsp black pepper
—-Toppings—-
1/2 c mushrooms — sliced
1 c fat-free mozzarella cheese — grated
1 c fat-free cheddar cheese — grated

Preheat oven to 375. Prepare a 12″ pizza pan with cooking spray; set aside.
To prepare crust, combine hot macaroni, egg whites, and parmesan cheese.
Spread macaroni mixture over prepared pan. To prepare sauce, heat oil over
medium heat. Add mushrooms, onions, bell peppers, and garlic until all is
tender. Then, add crushed tomatoes, tomato paste, sugar, oregano, basil,
salt, and black pepper. Top with mushrooms and cheeses. Bake for 25 minutes
or until heated through.

– – – – – – – – – – – – – – – – – –

Per serving: 275 Calories; 2g Fat (5% calories from fat); 16g Protein; 48g
Carbohydrate; 3mg Cholesterol; 1094mg Sodium

Creole Style Tomato Soup with Goat’s Cheese Dumplings

Recipe By :ESSENCE OF EMERIL SHOW #EE2392
Serving Size : Preparation Time :
Categories :New Text Import Essence of Emeril

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped carrots
2 tablespoons minced garlic
8 cups chopped fresh tomatoes, — peeled and seeded
1/2 gallon chicken broth
1/4 cup finely chopped parsley
Salt and pepper
Pinch of cayenne
1/2 cup heavy cream
1 cup Goat’s cheese, — room temperature
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped basil
16 wonton wrappers
1/4 cup water
Garnish:
2 tablespoons finely chopped parsley

Preheat the fryer. In a large sauce pan, heat the olive oil. When the oil is
hot, saute the onions, celery and carrots. Season the vegetables with salt,
pepper, and cayenne. Saute the vegetables for 4-5 minutes. Add the garlic and
tomatoes. Cook for 3-4 minutes, stirring often. Add the chicken broth and
bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15
minutes. Using a hand-held blender, puree half of the soup. Stir in the
parsley. Re-season with salt and pepper if needed. Stir in the heavy cream.
For the dumplings: In a small mixing bowl, combine the Goat’s cheese,
extra-virgin olive oil and basil. Mix until the mixture is fully incorporated.
Season with salt and pepper. Spoon 1 tablespoon of the cheese mixture in the
center of each wonton wrapper. Brush the edges of the wrappers with a little
water. Bring two corners of the wrappers together and seal, forming a
triangle. Fry the wontons for 1-2 minutes or until the dumplings are golden
and crispy. Remove from the fryer and drain on a paper-lined plate. Season the
dumplings with Essence. Ladle the soup in a shallow bowl. Garnish with the
dumplings and parsley.

Yield: 10 cups of soup, 16 dumplin

– – – – – – – – – – – – – – – – – –

Estelle Harris’s Cobb Salad

Recipe By : TV Guide Magazine, May, 6 ’95
Serving Size : 4 Preparation Time :0:00
Categories : Artichokes Bacon
Carrots Eggs
Salads – Main Dish Turkey
Vegetables Cucumbers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head romaine lettuce — washed/torn
1 cucumber — peeled/diced
2 carrots — peeled/grated
4 hard-boiled eggs — diced
2 tomatoes — diced
1 cup broccoli florets
3/4 pound cooked turkey breast meat — diced
12 ounce jar oil-packed artichoke hearts — diced
8 slices bacon — cooked/crumbled
2 ripe avocados — sliced
1/2 cup vinaigrette
sesame seeds — for garnish
sunflower seeds — for garnish

Combine all ingredients except seeds in large mixing bowl. Toss to
distribute dressing. Top with seeds.
Posted by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : Estells plays George’s mother on Seinfeld.Absolutely delicious with
any kind of dressing. We used Fatfree Wine and Ranch.

THAI HOT SOUR SHRIMP SOUP (TOM YUM GOONG)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Soups
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shrimp, peeled deveined
3 1/2 c Water
4 Kaffir lime leaves
2 Stalks lemongrass
— cut into 1″ pieces
— and smashed. Use 2″ from
— base only. Discard leaves
1/2 c Straw mushrooms
— (canned or fresh)
2 tb Lime juice
3 tb Fish sauce (Nam Pla)
1 t Thai red curry paste
2 ts Sliced red green chilis
— (or to taste)
1 tb Chopped cilantro leaves

In a medium saucepan, bring water to a boil over high
heat. Stir in the curry paste, lime leaves and
lemongrass. Bring to a boil again and add shrimps and
mushrooms. Cook just until the shrimps are done but
not overcooked. Stir in fish sauce and remove from
heat. Spoon the soup into a serving bowl and add lime
juice, stir to mix well. Sprinkle chilies and cilantro
leaves before serving. Serve hot with cooked rice.
Makes 2 servings.

NOTE: Boneless chicken pieces may be used instead of
shrimps. Omit the chilies if desired. Additional fish
sauce may also be added to the soup at the table.

– – – – – – – – – – – – – – – – – –

Second Time Around Veal Stew Normandy Style (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : 1 Preparation Time :0:00
Categories : Stew-Ss Veal-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 granny smith apple — peeled
–cored and cut into 1/2 inch dice
1/2 cup apple cider
1/2 recipe blueprint for veal stew
4 kirby cucumbers — seeded and diced
–into 3/4 inch cross pieces
1/4 cup cream — optional

Saute apple in butter until almost tender. Add the apple cider and reduce
until almost entirely absorbed by the apples. Add the veal stew and cream
and bring to a simmer. Set the cucumbers on the top, cover and steam for a
minute or so just to heat through. Adjust the seasoning.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

– – – – – – – – – – – – – – – – – –

Japanese Rosy Pickled Ginger (Gari)
(Originally from the _Washington Post_ Food Section)

1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger
(Note: regular ginger tends to be stronger and tougher, but works
quite well anyway)

Peel (if necessary), rinse, and pat dry.
Put in a bowl and coat with about a heaping tablespoon of salt
(preferably the pickling variety). Set in a cool place for 24 hours.

(24 hours later:)
1/2 cup sugar
2 cups rice vinegar (unseasoned light)
1 cup less 2 tablespoons water

Dissolve sugar in rice vinegar and water. Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring). Rinse the salt off the ginger and pat dry. Put ginger into
vinegar/sugar solution. Close jar and refrigerate at least a week.

The vinegar will turn the ginger a rosy pink. Just before serving, slice
thinly with the grain.

You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.