QUICK EASY MICROWAVE WHITE CLAM SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Cream cheese
6 1/2 oz Can chopped or minced clams,
With liquid
1 t Lemon pepper
2 ts Garlic powder or grains
1 tb Dried parsley
1/4 c Grated parmesan cheese

In 1 quart casserole dish, microwave cream cheese for
1 minute on high to melt. Add the whole can of clams
and liquid, and mix together. Add the lemon pepper,
garlic, parsley, and parmesan, and mix together.
Return to the microwave and microwave 2-3 minutes, to
heat through. You can adjust the seasonings to taste,
and add other herbs if desired.

Serve over cooked pasta.

This is a great emergency meal recipe because it’s so
quick and easy to make, but it tastes really good!
Submitted By CHERYL On 27 APR
1995 105530 ~0600

– – – – – – – – – – – – – – – – – –

BLUEBERRY FRENCH TOAST SANDWICHES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Blueberries — frozen
3/4 c Maple syrup
1 t Orange peel — grated
1 tb Cornstarch
2 tb — water
3 Eggs — beaten
3/4 c Milk
1 t Vanilla
1/4 ts Nutmeg
8 sl Bread
3 tb Margarine
Sugar, powdered

Combine blueberries, maple syrup and orange peel in a
small saucepan. Dissolve cornstarch in water; add to
blueberry mixture. Cook and stir until mixture boils;
reduce heat and simmer 1 minute or until mixture
thickens.

Combine eggs, milk, vanilla and nutmeg; mix well. Dip
each slice of bread into egg mixture. Cook each slice
in small amount of butter in skillet or on griddle
about 2 minutes or until golden brown on each side.

Place one slice on each individual plate, spread with
3 tablespoons blueberry mixture, top with second slice
and 1 tablespoon blueberry mixture. Sprinkle lightly
with powdered sugar.

from: The Daily Herald, 2/14/95 posted by Jeanne Geake

– – – – – – – – – – – – – – – – – –

Date: Thu, 30 Mar 95 13:03:14 EST
From: Marianne Cowley

I found the recipe in the rec.food.recipes archives… it does indeed
suggest adding an egg, though I’ve never tried adding one [insert
standard warnings]. Maybe I was missing the vanilla — and the
blender… moved 3 yrs ago, blender is still hiding. 🙂

Here’s the updated vlf version:

Orange Julius

6 oz frozen orange juice concentrate
8 oz nonfat milk (or 1/3c nonfat milk powder + 7oz water)
8 oz water
1 tsp vanilla extract
8-9 ice cubes

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes,
adding ice cubes one at a time. You may want to add a bit of sugar.

Original recipe posted by diane@sulu.biostat.washington.edu (“Diane
Janssen”), who suggested using other fruit juices and varying the amount
of milk and water to modify the richness.

Strawberry Soup

Recipe By : Newspaper
Serving Size : 12 Preparation Time :0:00
Categories : Fruit Soups, Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 20-oz pkg dry-pack frozen strawberries — OR
4 10-oz pkgs frozen strawberries in syrup
1 c sugar*
1/4 c firmly packed brown sugar
1 c sour cream
3 c water
1 1/2 c rose wine or sangria

Defrost strawberries. Mash or puree about 1/2 of berries; combine with remaini
ng berries, syrup and sugars in 4 qt saucepot. Slowly beat water, a little at
a time, into sour cream; then beat in wine, a little at a time. Stir into stra
wberries. Heat slowly over low heat, stirring often, until soup simmers. Do n
ot boil. Serve hot or cold.

– – – – – – – – – – – – – – – – – –

NOTES : *Omit sugar when using berries packed in syrup.

Makes about 3 qts; 12 (8-oz) servings.

1 lb ground chuck 1 20-oz can tomatoes,
(or lean ground beef) including juice
1 c chopped onion 1 small bay leaf
1 large clove garlic, chopped 1/2 tsp dried thyme
1 1/2 quarts water 1/4 tsp dried basil
1 c cubed potatoes 1 Tbsp salt
1 c sliced carrots 1/8 tsp pepper
1 c diced celery 1/4 c uncooked rice
1 c shredded cabbage Grated Parmesan cheese

In a large kettle, cook beef with onion and garlic until slightly
brown. Add water, potatoes, carrots, celery, cabbage, and tomatoes;
bring mixture to a boil. Add bay leaf, thyme, basil, salt and pepper;
stir. Sprinkle rice on top. Reduce heat, cover and simmer one hour.
Remove bay leaf. Sprinkle with Parmesan cheese and serve.

Source: Stilwell/Stanley Sun Newspaper (KS)
Makes: 6 to 8 servings.

Title: Ginger Beer
Categories: Wildgame, Beverages
Yield: 1 servings

1 ea Ginger root
1 ea Lemon, grated rind of
2 oz Cream of tartar
1 1/2 lb Sugar
1 ga Water, boiling
1 ea Yeast, envelope

Grate and thoroughly mash the ginger root in a bowl. Place in a large
pot and add all ingredients except the yeast. Stir until sugar and
cream of tartar is dissolved. Allow mixture to cool, then add yeast
which has been started ( dissolved) in a little lukewarm water. Cover
tightly for 6 hours, then filter first through a tea strainer or
similar, then through cloth. Bottle and cap tightly, sealed. Place in
dark, cool (60 degree) place for two weeks. Chill fully before
opening to drink. Source: Leon Soniat, New Orleans Times-Picayune 28
Aug 1980 Recipe date: 08/28/80

MMMMM

Blender Mayonnaise

Recipe By : Better Homes Gardens New Cookbook, 1987
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large egg
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon paprika
dash ground red pepper
1 cup oil — divided
1 tablespoon lemon juice

In a blender container combine egg, vinegar, salt, dry mustard, paprika,
and red pepper. Cover; blend about 5 seconds. With blender running
slowly, gradually add 1/2 cup oil. (When necessary, stop blender and
use a rubber spatula to scrape sides down.) Slowly add lemon juice.
Gradually add remaining oil with the blender running slowly.

Store for up to 4 weeks in a tightly covered jar in the refrigerator.
Makes about 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

Title: LOBSTER CANTONESE
Categories: Chinese, Seafood
Yield: 4 servings

2 lb Lobster tails
1 Clove garlic, minced
1 ts Fermented black beans,
-rinsed and drained
2 tb Oil
1/4 lb Ground pork
1 1/2 c Hot water
1 1/2 tb Soy sauce
1 ts MSG (optional)
2 tb Cornstarch
3 tb Dry sherry
1 Egg
3 tb Water
Cilantro sprigs
Green onion curls
Hot cooked rice

For the best results in preparing this attractive
Chinese dish cook the lobster pieces as quickly as
possible. The beaten egg added to the sauce makes it
richer and creamier.

With sharp knife, pry lobster meat from shell and
slice into medallions. Mince garlic and black beans
together. Heat oil in wok or skillet and add garlic
mixture. Cook and stir a few seconds. Add pork and
cook about 10 minutes, stirring to break up meat. Add
hot water, soy sauce and MSG. Add lobster medallions
and cook 2 minutes. Mix cornstarch and sherry and stir
into sauce. Beat egg with 3 tablespoons water and
blend into sauce. Cook over low heat 30 seconds,
stirring constantly. Sauce should be creamy but not
heavy. Spoon sauce into center of platter. Arrange
medallions in sauce in decorative pattern. Garnish
with cilantro and green onion curls. For each serving,
place a few lobster medallions over rice in bowl.
Spoon sauce over lobster.

—–

1 kiwifruit, peeled
1/2 cup nonfat vanilla frozen yogurt
1/2 cup chilled seltzer or club soda
2 teaspoons honey
Cut kiwifruit into quarters. In blender, at high speed, blend kiwifruit,
frozen yogurt, and remaining ingredients 1 minute. Pour into 2 chilled
glasses. (makes 2 servings)

Each serving: about 100 calories, 2 g protein, 23 g carbohydrate, 0 g fat,
0 mg cholesterol, 40 mg sodium.

Quick Pita Pizzas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Cuisine Quick Dinners/Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sandwich size pita pockets
8 ounces mozzarella cheese — shredded
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 teaspoon pepper
2 cups tomatoes — diced
1/2 cup fresh basil leaves, stacked, rolled up — cut in thin
strips

Heat oven to 450. Place pitas on a large baking sheet.

Top with cheese and oregano, equally divided. Bake until cheese is bubbly,
about 10 minutes.

Add oil and pepper to tomatoes and toss gently to mix and coat. Serve
tomatoes and basil in separate bowls to spoon on hot pitas. Serves 6.

– – – – – – – – – – – – – – – – – –