STUFFING SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Ground Sage — or
-Poultry Seasoning
1 t Instant Chicken Bouillon
-Granules
1 tb Dried Chopped Celery
2 tb Dried Minced Onion
2 ts Dried Parsley Leaves
-crushed
1/8 ts Ground Pepper

Cut a 6-inch square of heavy-duty foil. Place all
ingredients in center of foil. Fold foil to make an
airtight pachage. Label with date and contents.
Store in a cool, dry place. Use within 6 months.
Makes 1 package of STUFFING SEASONING MIX.
SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs.
Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4
Cups Partially Dried 1/2-inch Bread Crumbs
In a medium saucepan, combine water, butter or
margarine and STUFFING SEASONING MIX. Bring to a boil
over medium-high heat. Reduce heat to medium; simmer
about 5 minutes. Stir in bread cubes. Cook 1 to 2
minutes until liquid is absorbed, stirring constantly.
Cover, remove from heat. Let stand 5 minutes before
serving. Makes 4 to 6 servings. VARIATIONS:
WHOLE-WHEAT STUFFING: Substitute 2 cups partially
dried whole-wheat bread pieces for half of bread
cubes. CORNBREAD STUFFING: Use 3 cups crumbled
cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2
cup granola. Increase water to 1-1/2 cups. NUT
STUFFING: Add 1/4 cup walnuts or diced water chestnuts.

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GREEN-AND-GOLD RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables
Chinese Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Greens — Spinach -OR-
— Garland chrysanthemum
1/4 ts Salt
1/2 ts Sugar
1 1/2 ts Cider vinegar
-OR- Chinese dark vinegar
1 1/2 ts Sesame oil

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick,
buy 14 ounces) in order to have 10 ounces after trimming. Include stems of
both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in
thickness, do not use them for this recipe since they may be too firm,
tough, or stringy.

Wilt the greens by immersing them in a large pot of boiling water for 30
seconds (or steam in a vegetable basket, 1-1/2 minutes for spinach, 2-1/2
minutes for garland chysanthemum, stirring once or twice).

Rinse in cold water to stop the cooking. Divide into two or three bunches
and firmly squeeze out the water. Chop each handful at 1/2-inch intervals,
then turn and chop in a cross direction. Squeeze again if the greens are
still watery, then loosen them by a light crumbling motion and place in a
bowl.

Pour boiling water over the bamboo shoot to freshen it; rinse under cool
water and dice finely (1/4 inch thick).

Toss all ingredients together. Let sit a few minutes at room temperature,
and test for seasonings, adding perhaps an extra 1/4 teaspoon sugar with
garland chysanthemum. Serve chilled or at room temperature.

Source: The Fragrant Vegetable – by Martin Stidham Typed for you by Karen
Mintzias

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Title: WHITE CHOCOLATE MOUSSE AND KIWI SAUCE
Categories: Desserts, Chocolate, Fruits
Yield: 4 servings

———————————–MOUSSE———————————–
1 1/2 Gelatine leaves
200 g (7oz) white chocolate
1 Egg
1 Egg yolk
1 tb Cointreau or Grand Marnier
300 ml (10 fl oz) cream

———————————–SAUCE———————————–
3 Kiwi fruits
Icing sugar

———————————-GARNISH———————————-
Lemon slices
Sliced strawberries or kiwi
– fruit slices

Level of Difficulty: Medium difficult Preparation Time: 1 hour +
setting time Prepare in Advance: Yes
Soak the gelatine leaves in cold water for 10 mins to soften. Melt
the chocolate in a heatproof bowl over a pan of hot, but not boiling,
water. Allow to cool but not to set.
Beat the egg and egg yolk in a stainless steel bowl over a pan of
hot, but not boiling, water until thickened. Squeeze the gelatine
leaves and stir into the warm egg mixture until melted. Allow to
cool while still beating.
Add the melted chocolate to the mixture, a little at a time, until the
mixture is smooth and even. Stir in the liqueur.
Whip the cream until thick and carefully fold into the chocolate
mixture.
Put the mousse in the fridge for 2 hours, until it has set.
Meanwhile, make the sauce. Peel the kiwi fruit and pur e them in a
mixer or food processor. Add icing sugar to taste, if required.
Keep the sauce cold until ready to serve.
Pour a little sauce on 4 individual dishes. Shape the mousse into
egg-shaped balls, using two warm tablespoons, and place them on top
of the sauce.
Garnish with a few lemon leaves, sliced strawberries or slices of kiwi
fruit.

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Tuna Pesto Pasta

Recipe By : Bird’s Eye®
Serving Size : 2 Preparation Time :0:05
Categories : Pasta, Rice, Couscous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 c frozen peas — thawed
3 c twist pasta — cooked
6 1/8 ozs tuna in water — drained and flaked
1/4 c fat-free mayonnaise
4 tbsps Pesto
4 tbsps fat-free parmesan cheese

Prepare vegetables and twist pasta according to package directions. In a
skillet, combine vegetables, pasta, tuna, mayonnaise and pesto; heat
through.

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Per serving: 1632 Calories; 15g Fat (23% calories from fat); 80g Protein;
31g Carbohydrate; 26mg Cholesterol; 1063mg Sodium

Serving Ideas : Serve with additional fat-free cheese.

—
Anita A. Matejka

Texas, USA

OVEN BAKED GERMAN PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Brunch Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-karen thackeray
-pancakes
6 Eggs — slightly beaten
1 c All-purp flour
1 c Milk
3 tb Butter — melted
1 pn Salt
-toppings
Syrup — your choice
Confectioners sugar
Brown sugar
Fruit mixed with yogurt

Preheat oven to 450F. Grease well a 13x9x2-inch baking
dish. Combine eggs and flour in bowl. Add milk,
butter, and salt; mix well. Pour into prepared dish.
Bake for 15-20 min or until puffed. Cut into serving
pieces. Serve with desired toppings. Source: Apron
Strings —– This is really easy to do! Hope it helps.

Karen in S.CA
FOOD AND WINE CLUB TOPIC: TEX-MEX BBQ TIME:
03/20 11:18 AM TO: ALL FROM: DAVID BURKS
(MFHB39A) SUBJECT: SMOKERS GRLLS While flying from
Atlanta to Phoenix yesterday, met a guy who won the
1991 World Championship BBQ cooking contest in Memphis
about 3 years ago – gave me these 2 recipes – dry rub
and sauce:

Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion
powder, 2 tsp grnd black pepper, 2 tsp white pepper, 1
tsp cayenne >>> pepper. Mix in jar, cover and shake
well to mix. Sprinke rub liberally on ribs. Allow to
stand 20-30 mins at room temp until rub appears wet.
Prepare smoker for long, slow cooking using h chips
for flavor. Cook ribs, bone side down at 230 degrees
using indirect heat. Turn cook 2 more hrs. Turn
cook 1 more hr. During last 15 mins, baste w bbq
sauce (see below) diluted by 1/2 w water. Serve w
warm, undiluted sauce on the side.

Sauce: 6 tbsp salt, 6 tbsp black pepper, 6 tsp chili
powder, 4 cups ketchup, 4 cups w vinegar, 4 cups
water, >>>> 1 onion, large, yellow, diced, 1/2 cup
sorghum molasses.

Combine ingredients in large saucepan. Bring to
rolling boil, reduce heat and simmer 11/2 hrs,
stirring every 10 mins or so. Pour into sterilized
canning jars, seal and let stand 2-6 weeks before use.

Dave/Tempe, AZ
FOOD AND WINE CLUB TOPIC: TEX-MEX BBQ TIME:
03/20 12:28 PM TO: ALL FROM: RICK RICHTER
(KKTJ99A) SUBJECT: SMOKERS GRLLS Would like to share
a resourse availible to those interested in the art of
smokin’ grillin’. A free catalog containing a
multitude of goodies of intrest to this BB is
availible from “Sausage Maker”, 177 Military Rd.
Buffalo, NY 14207. (Yes NY!) This is a 63 pg
informative catalog called “Sausage Making,Smoking
Meat Curing”.If this book doesn’t have the equipment
or supplies that are of intrest> then you shouldn’t be
here!! This is a “gotta have it”.The service is fast
courtious their inventory covers items I’ve never
heard of. Bulk spices are also avalible in many forms.
It’s real informative reading if nothing else.

Enjoy Rick Richter Lancaster, Ca.
FOOD AND WINE CLUB TOPIC: TEX-MEX BBQ TIME:
03/09 8:03 AM TO: MILLIE HENRY (MVXC98A) FROM:
DOLORES GILLETTE (SRDS42A) SUBJECT: CHILI Hi,
Millie and thanks for your post. Here is the recipe
for ChilE Verde as stated on the info sheet that came
with my

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CHERRY CHEESECAKE TARTS

Recipe By : DESSERT SHOW #DS3041
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Almond pastry:
1/4 cup butter
3/4 cup flour
2 tablespoons finely chopped almonds
1 tablespoon sugar
1 Dash salt
Maraschino cheesecake tarts:
1 package lowfat cream cheese — softened
2 tablespoons sugar
1 egg
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/2 cup drained chopped cherries — fresh or frozen
Apricot preserves

Almond pastry for tarts: mix together flour, chopped almonds, sugar, and
salt. Cut butter into
mixture until texture resembles coarse crumbs.
Tarts: preheat oven to 400 degrees. Press 1 tablespoon almond pastry into 2
1/2 inch tart pans.
Prick pastry with fork. Bake 5-10 minutes until lightly browned. Beat cream
cheese and sugar
until smooth. Add egg, lemon juice, lemon peel and almond extract and blend
well. Spoon 1
teaspoon cherries over pastry. Pour cream cheese mixture over cherries.
Reduce oven
temperature to 350 degrees. Bake 12-15 minutes or until cream cheese layer
is set. Cool
completely before removing from tart pans. Top each tart with warmed apricot
preserves.
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Title: PINECONE COOKIES
Categories: Cookies
Servings: 48

6 t Butter or margarine
1/3 c HERSHEY’S Cocoa
1 c Sugar
2 Eggs
1 t Vanilla extract
2 c All-purpose flour
1/2 t Baking soda
1/2 t Salt
1/4 t Baking soda
Light corn syrup
Sliced almonds

In small saucepan, melt butter over low heat; remove from heat. Add cocoa;
blend well. In large mixer bowl, combine sugar, eggs and vanilla; blend in
cocoa mixture. Stir together flour, baking powder, salt and baking soda;
add to cocoa-sugar mixture, beating until smooth. Refrigerate dough about
1 hour or until firm enough to roll.

Heat oven to 350’F. Roll out small portion of dough between two pieces of
waxed paper to 1/8″ thickness. Cut into pinecone shapes using 2″ or 2 1/2″
oval cookie cutter. Place on lightly greased cookie sheet; lightly brush
cookies with corn syrup. Arrange almonds in pinecone fashion; lightly
drizzle or brush almonds with corn syrup. Repeat with remaining dough.
Bake 7-8 minutes or until set. Cool slightly; remove from cookie sheet to
wire rack. Cool completely.

Makes about 4 dozen cookies

MMMMM

BARLEY MUSHROOM SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped onions
1/2 c Chopped carrots
1/2 c Thinly sliced celery
3 c Sliced fresh mushrooms
5 c Water
1/2 c Barley
4 ts Vegtable broth powder
1/8 ts Garlic powder

Put vegtables in a large soup pot with a little water
and cook for 5 min stirring frequently. Add remaining
ingredients and bring to a boil. Cover reduce heat
to low simmer 1 hour. Nutrition (per serving): 62
calories, Total Fat 0 g (4% of calories) Source:
Lean and Luscious and meatless Page (s): 82 Date
Published: 7-26-93 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/2 tsp ginger
Cream sugar and shortening. Add molasses and egg – beat well.
Sift flour, soda, cinnamon, cloves, ginger, and salt. Add to
first mixture, mix well, then chill. Form into 1″ balls. Roll in
sugar, and bake at 375 for 8-10 minutes. Yield – 4 doz.

Title: VEGETABLE CONFETTI SOUP
Categories: Soups, Vegetables
Yield: 14 servings

1 tb Vegetable oil
2 md Onions; minced
4 lg Carrots; peeled,
– cut into 1/3-in dice
2 lg Trimmed fennel bulbs
– cut into 1/3-in dice
10 c Chicken stock or broth
1 ts Dried tarragon
1 ts Dried thyme
1 lg Red pepper
– cut into 1/3-in dice
2 md Zucchini
– cut into 1/3-in dice
12 lg Mushrooms
– trimmed, quartered
Salt
Freshly ground pepper
Grated imported Parmesan
– for serving

HEAT OIL IN 6-QUART POT. Add onions. Cook until soft, about 5 minutes. Stir
often. Add carrots, fennel, stock, tarragon, thyme. Bring to boil. Simmer,
covered, until vegetables are tender, 20 minutes. Add red pepper, zucchini
and mushrooms. Cook, covered, for 10 minutes more. Season to taste with
salt and pepper. Can be refrigerated as long as 4 days or frozen up to 3
months. Serve hot, garnished with cheese. Makes 14 Cups

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