ESTELLE’S BROCCOLI PUFF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Frozen broccoli
1 1/2 c Shredded cheddar cheese
1 1/2 c Milk
2 Eggs
1/2 ts Salt
3/4 To 1 cup bisquick
1/2 c Butter (softened)

Blend milk, eggs, salt and butter.

Add bisquick, then add cheese

Add broccoli, half cooked

Bake at 350 for 1 hour or until cooked.

From: Estelle Shared By: Pat Stockett

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PECAN LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Easy
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Pecans
1 c Bread crumbs, dry
1 sm Onion
2 md Potatoes
1 1/2 c Soy milk
1/2 c Soy flour
1 t Salt
1/2 ts Sage
Non-dairy margarine

Grind nuts and bread crumbs separately in blender.

Chop onion and potatoes in soymilk in the blender.
Add to nut mixture.

Add soy flour, salt and sage; mix well. Pour into
greased loaf pan. Dot the top with small pea-sized
pieces of margarine. Bake at 350 degrees fro 30
minutes. Serve with brown gravy.

From DEEANNE’s recipe files

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Title: Carrot and Raisin Salad WW
Categories: Salads, Vegetables, Ww
Yield: 2 servings

2 c Carrots; grated
1/2 c Crushed pineapple (no sugar)
2 tb Raisins
1 tb Lemon juice
1/4 c Low-fat yogurt
2 tb Reduced-calorie mayo
1 pk Equal (sweetener)
2 ts Coconut; shredded

In medium bowl, combine carrots, pineapple, raisin,s and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except
coconut; pour over carrot mixture and toss until well coated. Cover
bowl with plastic wrap and refrigerate for at least 1 hour. Just
before serving, toss again and sprinkle with coconut. 1 serving=2
vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange 180
calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg
sodium. 7 mg chol.

MMMMM

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Sage Caraway Vinegar

1 cup packed fresh sage leaves plus sprigs for garnish, rinsed
and spun dry
1 1/2 teaspoons caraway seeds, bruised with a rolling pin
1 3/4 cups cider vinegar
1/4 cup water
Put the sage leaves in a very clean 1-qt glass jar and bruise
them with a wooden spoon. Add the caraway seeds, the vinegar,
and the water and let the mixture steep, covered with the lid, in
a cool dark place for 4 days to 2 weeks. Strain the vinegar
through a fine sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2-pint glass jars. Add the sage
sprigs and seal the jars with the lids.

NORA MILL WHOLE WHEAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c NORA MILL whole wheat m. mix
2 ea Eggs
1 c Buttermilk (milk is okay)
1/2 ea Melted butter or margarine

Preheat oven to 475 degrees F. Grease muffin tins.
Beat eggs and butter- milk (or milk). Then add in
butter. Stir in mix (do not over mix, leave it
lumpy). Divide into muffin tins and bake for 20
minutes. Muffins should be firm and pulling away from
the sides of pan.

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BISQUICK SAUSAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Breakfast sausage
3 c Bisquick mix
1 lb Chedder cheese

Combine sausage, bisquick and grated cheese and mix
very well. Form into 1 to 2 inch size balls. Place
on ungreased baking sheet and bake at 300 degrees for
25 to 30 minutes or until lightly browned. May be made
ahead and frozen.

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RENJNA’S DAL SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Indian
Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Masoor dal (red lentils)
Water to cover
2 ts Turmeric
1 t Salt
4 tb Canola oil
6 ea Cloves garlic
4 ea Jalapeno peppers
2 ts Garam masala
2 tb Cumin seeds
1/2 ts Salt
Additional salt to taste

Sort and wash the dal until the water runs clear.
Place the dal in a soup pot and add water to cover by
about 2 inches. Add the turmeric and 1 teaspoon of
salt and bring to a boil. Reduce heat and simmer for
about 30 minutes, until the dal is soft and beginning
to fall apart. Add more water if the dal is too thick.

Heat the oil in a frying pan. Mince the garlic,
coarsely chop the jalapenos (remove the seeds if you
don’t want the dal to be very hot). Add the garlic and
jalapenos to the oil, along with the cumin seeds,
garam masala and salt. Saute for a few minutes, until
the garlic begins to brown. Add this mixture to the
dal. Mix well (you may need to add a little dal to
the frying pan and pour this back into the pot to get
all the spices out of the pan). Simmer for another 20
minutes or so to blend all the flavors well. Adjust
salt, if desired.

Top with chopped cilantro for garnish if desired.
Serve hot, with bread as a light main course, or
incorporate into a full Indian dinner.

Recipe by Renjna, Posted by Hilde Motte.

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CHOCOLATE RUM FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 oz Plain chocolate
1 1/2 tb (white) rum
1 oz Butter
2 tb Greek yoghurt
1/4 pt Whipping/double cream
Fruit pieces or marshmallows
-to dip

Method:

Melt rum, chocolate and butter together in a pan on
low heat. Remove from heat, and stir in yoghurt and
cream. Serve with fruit pieces/marshmallows

Serves 4.

Note – instead of the rum and chocolate you can
substitute Toblerone to give a sweeter fondue. You can
also add extra nuts if you like.

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“GRILLED” APPLE CRISP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 oz Pie filling, apple or Cherry
1/3 c Sugar, brown — packed
1/2 ts Cinnamon
1/4 ts Nutmeg
2 tb Lemon juice
1/2 pk Cake mix, yellow (18.5 oz)
-approx. 2 cups
1/2 c Butter or margarine — cut in
-this slices
Whipped topping or ice cream

1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch
baking
pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon juice.
Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for 10 minutes, then turn left side of
grill off and invert a baking pan on left cooking grid. Place baking
pan on inverted pan. Close lid and bake 55-65 minutes, or until
browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice
cream.
Pat Empson 05/24 11:32 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 12:03 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES This is absolutely the best apple cake that I have
ever had, or made! `

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Velveeta Salsa Dip

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Velveeta Cheese spread — cubed (can use light
1 package Picante or Salsa Sauce
2 tablespoons Cilantro (optional)

1. Place brick of velveeta and jar of picante sauce in a slow cooker
or crock po t, and turn on high stirring occasionally until melted and
blended. Stir in cila ntro when melted.

2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for
the salsa, or add one can of tomatoes and chiles. Play around with
this, and you might eve n add a little Louisana hot sauce!
Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you
by: Linda Fi elds, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
315-786-1120

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