CHEESE GARLIC BISCUITS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Cheddar cheese, shredded
1 tb Chives, dried
1/4 c Butter, melted
Crushed garlic

Preheat oven to 450F.
Melt butter with garlic. Set aside and keep warm.
Mix baking mix, milk, chives and cheese until a soft
dough forms and beat vigorously for 30 seconds.
Drop dough by spoonfuls on ungreased baking sheet.
Bake 8 to 10 minutes or until golden brown. Remove
from oven. Immediately, brush garlic butter mixture
over warm biscuits before removing from baking sheet.

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Escalloped Pineapple

Recipe By : Mrs. Joseph R. Goodwin
Serving Size : 6 Preparation Time :0:30
Categories : Desserts Post To Bake-Shoppe
To Post Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Sugar
1/2 Pound Butter
2 Eggs
1/2 Cup Milk
5 Slices Bread — cubed
2 1/4 Cups Pineapple Chunks In Juice

Cream sugar and butter. Add eggs, milk, bread cubes, and pineapple
chunks with juice. Toss together. Bake one hour at 350° in one large
oblong flat pan or two small square ones. Can be doubled easily. May
be served with ham, or as a dessert.

Serves: 4 to 6

Source: “Mountain Measures”–Junior League of Charleston, WV
ed. 1974

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SPAGHETTI WITH SHRIMP ASPARAGUS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb MAZOLA Corn Oil
3 Garlic cloves, minced
1/2 lb Asparagus, trimmed, cut into
-1″ pieces
1/2 lb Shrimp, cleaned and deveined
1 c Chicken broth
1/2 ts Grated lemon peel (opt)
2 tb Lemon juice
2 ts Grated fresh ginger
-Or
1/2 ts Ground ginger
1 t KINGSFORD’S Corn Starch
8 oz NAPOLINA Spaghetti, cooked
-and drained

In large skillet heat corn oil over medium heat. Add garlic and
asparagus; saute 2 minutes. Add shrimp; saute 2 minutes or until
pink. Combine next 5 ingredients; add to skillet. Stirring
constantly, bring to boil over medium heat; boil 1 minute. Toss with
spaghetti.

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MEXICAN VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Ground beef
1 pk Lipton Tomato Vegetable Soup
Mix
1 cn (7.5 oz/213 ml)Tomato Sauce
2 c Water
1 cn (14oz/398ml)red kidney beans
1 c Frozen corn niblets
1 1/2 ts Chili Powder
1 t Oregano
1/2 ts Garlic powder
1/2 c Grated cheddar cheese
1/4 c Dairy sour cream
Nacho Chips

In a Dutch oven or heavy medium saucepan, brown ground
beef drain fat. Add Soup Mix, tomato sauce, water
kidney beans, corn and seasonings; mix well. Bring to
a boil, simmer covered 15 minutes. Serve sprinkled
with grated cheese and dollop of sour cream. May be
accompanied by Nacho Chips Makes 4-5 servings.

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Title: Minute Steaks Gyros
Categories: Beef
Yield: 2 servings

MMMMM————————YOGURT SAUCE—————————–
1/2 c Low-fat plain yogurt
1/4 c Chopped cucumber
1 tb Chopped onion
1/2 ts Chopped fresh mint
1/4 ts Salt

MMMMM—————————GYROS——————————–
1 Clove garlic, finely chopped
3/4 ts Leaf oregano, crumbled
1/2 ts Ground coriander
1/2 ts Salt
1/4 ts Ground allspice
2 Minute steaks (10 ounces),
-cut crosswise into 2 x 1/4
Inch strips
2 ts Oil
2 lg Pita breads, cut in half
Sliced cucumber

1. Prepare yogurt sauce: Combine yogurt, cucumber, onion, mint and
salt.

2. Prepare Gyros: Combine garlic, oregano, coriander, salt and
allspice in small bowl. Pat minute steak dry on paper toweling. Add
to spice mixture.

3. Cook steak in oil in skillet over medium heat until medium-rare, 2
to 3 minutes. Spoon into pita. Garnish with cucumber. Serve with
sauce.

Nutrient Value Per Serving: 462 calories, 40 g protein, 14 g fat, 42 g
carbohydrate, 1,304 mg sodium, 87 mg cholesterol.

Exchanges: 2 1/2 starch/bread, 1/2 vegetable, 4 lean meat, 1/4 milk.

Recipe from: Family Circle magazine 06/04/91 Home Alone Cooking for
One or Two By Paul E. Piccuito

MMMMM

Title: Mushrooms in Oyster Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM—————–MUSHROOMS IN OYSTER SAUCE———————-
12 Similar-sized dried black
-Chinese mushrooms *

MMMMM———————STIR-FRY SEASONING————————–
1 ts Oyster sauce
1/2 ts Dark soy sauce
1 tb Stock (or water)
1/4 ts Cornstarch
1/4 ts Water

MMMMM———————STEAMING SEASONING————————–
2 Ginger slices
2 Shallots
1/4 ts Salt
1 tb Chicken fat (or oil)
1 tb Stock (or water)
* (or large fresh button
-mushrooms)

1. Mix stir-fry seasoning ingredients well.

2. Remove stalks from mushrooms and discard. Soak mushroom heads for
20 to 30 minutes until soft, then steam with steaming seasoning
ingredients for 30 minutes. Remove and stir-fry with stir-frying
seasoning mixture until there is no liquid left. (If button
mushrooms are used, soaking and steaming is not necessary. Instead,
simmer mushrooms with 2 slices of ginger and 2 shallots for 1 minute.)

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

MMMMM

EASY CROCKPOT BEEF DINNER

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chuck or other cut beef
1 Onion — sliced
2 Garlic cloves — chopped
2 Carrots — sliced
2 Celery stalks — diced
1 cn Stewed Tomatoes — 14.5 oz.
1 pk Lipton Onion/Mushroom Soup
1 tb Kitchen Bouquet
1 tb Worcestershire sauce
1 cn Mushrooms (optional)

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Title: Orange-Nut Couscous
Categories: Grains, Vegan, Moroccan, African, Main dishes
Yield: 4 servings

1 tb Oil
1 c Coarsely chopped almonds
1 Onion, chopped
1/2 Green pepper, chopped
2 c Orange juice
2 Cinnamon sticks
5 Cloves, whole
1/4 ts Turmeric
1/4 ts Ground red pepper
1/4 ts Salt
1/4 ts Pepper
2 c Couscous
1/4 c Raisins
1/2 c Green onions,chopped

Heat oil in a large skillet and cook almonds until lightly toasted.
Add onions and green pepper; cook until soft. Add orange juice,
cinnamon sticks, cloves, and spices and bring to a boil. Quickly
stir in couscous and raisins, then cover and turn off heat. Let
stand 5 minutes, or until liquid is absorbed completely. Fluff with
a fork before serving. Sprinkle each portion with the green onions.
MMMMM

BREAKFAST VOLCANOS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mock Hollandaise Sauce
2 tb Chopped onion (optional)
2 tb Chop.green pepper (optional)
1 c Egg substitute
2 ea English muffins
4 ea Thick slices tomato

Similar to Eggs Benedict. Make 1 cup Mock Hollandaise
Sauce and set aside. Steam onions and green pepper in
a little water until soft, add egg substitute to make
“scrambled eggs.” Split and toast English muffins,
place one slice of tomato on each muffin. Top with
scrambled egg mixture and 4 tablespoons of Mock
Hollandaise Sauce. Makes 4 servings
~——————————————————
~————- ~- 1 Volcano calories 238,protein 17.6
gm,carb. 17.8 gm,total fat 10.8 gm,CSI Units
3.7,dietary fiber 1.3 gm,sodium 840 mg,potassium 275
mg,calcium 114 mg,iron 1.9 mg.
~——————————————————
~————- ~- The New American Diet by Connor
Connor

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CAJUN OYTSER SCALLOP STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 ea Oysters, shucked
24 ea Bay Scallops
1 qt Half Half
12 ea Scallions, whole, chopped
1 T Parsley, chopped
2 T Flour
1/2 ts Cayenne pepper flakes
1/2 ts White pepper
1 t Salt
1/8 lb Butter
1 c Water, HOT
1/4 c Celery, chopped
1/2 ts Basil
1/4 ts Thyme
1/2 ts Oregano flakes
1/2 ts Black pepper
1 oz Sherry
1 c Croutons
1 ea Garlic clove, minced
1 1/2 T Worcestershire sauce

Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables
and saute until slightly browned. Remove form the heat. In a seperate pan
heat the Half Half being careful no tto boil it. Reduce heat to approx.
150 degrees F. and slowly stir in the flour. When it is blended well, add
the seasonings spices. Add the browned vegetables and the drianed oysters
scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and
contimue to simmer until the stew thickens. Add the croutons and serve!
ORIGIN: Imogene DeCroix, Pass Christian’, La., circa 1970

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