Burgers Florentine

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Spinach,frozen chopped (10oz)
4 English muffins,split
1 White bread slice
1 lb Ground beef
1 Egg
1 t Salt
1 t Onion,grated
1 pk Mozzarella cheese (4oz)

1. Prepare spinach as label directs; drain well. Toast English muffins;
keep warm.
2. Preheat broiler if manufacturer directs. Into bowl, tear bread into
small pieces; add spinach, ground beef, egg, salt, and onion; mix well.
Shape mixture into four 1"-thick round patties. Place patties on rack in
broiling pan.
3. roil patties about 5 minutes on each side for medium or until of desired
doneness. Just before patties are done, cut mozzarella cheese into 4
slices. Top each meat patty with a cheese slice; broil 1 minute longer or
until cheese melts.
4. To serve, place a patty on bottom half of each muffin; replace top half
of muffin.

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MARROW WITH BEANS AND CORN
————————–

Serves 3 adults as a main course, keeps well and can be eaten cold for lunch
the next day in pitta or whatever.

INGREDIENTS.
————

1 large onion, chopped 1 or 2 cloves garlic
1tsp dried basil 1tsp dried oregano
4 ozs sweetcorn kernels 15 oz can tomatoes (undrained)
8 ozs any cooked beans (kidney beans look good in this dish)
1lb marrow, not too firm 2 tblsp tomato puree

This is, apparently, a south american dish. I thought it tasted delicious and
looked especially good.

METHOD.
——-

1. In a large saucepan, saute the onions as you wish :-), until softened.
2. Meanwhile, dice the marrow into fairly large cubes (1′ ?).
3. Add tomatoes, puree, garlic and herbs to the onions and simmer for ten
minutes (uncovered to thicken the sauce).
4. Add the marrow and cook until tender, from 10-20 minutes depending on the
size of the marrow cubes.
5. When the marrow is *almost* cooked, add the beans and the sweetcorn and cook
until the marrow is ready and the mixture is piping hot. Eat sprinkled with
loads of freshly milled black pepper.

NOTE. This is really good when the sauce is nice and thick. If you do need to
add water during cooking, keep it to a minimum.

I eat this on it’s own, but it would go well on brown rice.

Jalepeno Roll-Ups

Recipe By : JFULLER@UGA.CC.UGA.EDU (Jenna)
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz. Cream Cheese
1 Can Green Chiles — –or–
2 To 3 Jalepenos — finely chopped
10 Large Soft Tortillas
1/2 C. Sour Cream
2 T. Taco Or Picante Sauce

In a bowl combine cream cheese, sour cream, peppers and taco sauce
until blended. Lay a tortilla out flat and spread a thin layer of
cream cheese mixture on it. Then, tightly roll up tortilla (like
a jelly roll). Wrap in Saran wrap and refrigerate from 24 hours to
4 days. Repeat with remaining tortillas. After refrigeration,
unwrap rolls and slice in about 1/4 " thick slices. Serve on a platter
with parsley or Boston lettuce and can be served with salsa for dipping.
This recipe makes about 80-100 slices.

***TIP: Cut with a very sharp knife

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NOTES : This is an easy appetizer that can be made up to 4 days ahead and
looks and tastes a little different

PARSLEY AND TABOULEH

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup medium grain bulgur wheat
Water to cover
4 cups (packed) fresh parsley
1 cup (packed) fresh mint leaves
2 bunches fresh chives
Grated lemon zest and juice of
1 lemon (or more to taste
1/3 cup (or more to taste) extra virgin olive oil
Salt and freshly ground black pepper
2 vine ripened tomatoes, seeded and — cut into
1/2-inch d

Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes.
During this time, in a food processor mince the parsley (you need 2 cups
chopped) and mint (you need 1/2 cup chopped) and cut the chives (you need
1/2 cup snipped).

When the bulgur is plumped up, drain and transfer it to a clean cloth or a
double layer of cheesecloth. Wring out excess water; the grains should be
moist and tender, not watery.

Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and
chives. Stir in the lemon zest, juice and olive oil. Toss well to combine
and season to taste with salt and pepper. Add more lemon zest, juice or
olive oil to taste. Transfer the grains to a bed of lettuce leaves or use
as a bed for the halibut; top with tomatoes.

Yield: 4 servings

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THREE GRAIN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-bran cereal
1 c Rolled oats
1 c Boiling water
1/2 c Margarine — melted
-OR- unsaturated oil
— (such as soy or corn)
2 Eggs — OR…
6 tb -Egg substitute
1 c Buttermilk
1/2 c Molasses
1/2 c Honey
1 t Vanilla
1 c California Dried Figs
1 1/2 c Whole wheat flour
1 c Unbleached or bread flour
-OR half rye or millet flour
– and half unbleached flour
1 t Baking soda
1 t Baking powder

In a medium bowl, combine bran cereal, oats and
boiling water. Add melted margarine, eggs, buttermilk,
molasses, honey, vanilla, and figs. In a large bowl,
blend whole wheat and unbleached flours, soda and
powder. Add liquid ingredients, mix lightly, just
until blended. Spoon into greased muffin tins (do not
use muffin papers, they will stick). Bake in a 400
degree F. oven for 20 to 25 minutes. Makes 2 to 2-1/2
dozen muffins.

Each muffin contains about: Calories 119, Fat 3.14G,
Sodium 123MG, Cholesterol 14.2MG, Protein 2.98G,
Carbohydrates 22.0G, Fiber 2.95G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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Baked Banana Crumble

Recipe By : Williams-Sonoma catalogue
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup orange juice
1 teaspoon vanilla
4 ripe bananas — peeled
1/2 cup flour
1/2 cup quick-cooking oatmeal
3/4 cup brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons cold butter — cut into 6 pieces

Combine orange juice and vanilla; set aside. Slice bananas lengthwise and
place cut side up in four buttered baking dishes. Combine flour, oatmeal,
brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two
knives, blend until mixture resembles small peas. Drizzle bananas with
orange juice mixture. Spoon crumble mixture over fruit. Bake at 375F for
15-20 minutes. Serve warm with vanilla ice cream or whipped cream.

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Cowboy Pintos

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 6 Preparation Time :2:00
Categories : A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces dried pinto beans
2 tablespoons olive oil
1 large onion — diced
4 cloves garlic — finely minced
3 carrots — cut in 1/2″ pieces
2 stalks celery — cut in 1/2″ pieces
28 ounces canned tomatoes — chopped
juices reserved in a measuring cup
6 cups water
2 sprigs fresh thyme
1/2 teaspoon dried oregano
2 sprigs cilantro — tied
1/4 cup chopped cilantro
pepper
cooked rice or barley — optional

[1] Sort and wash beans. Soak overnight, covered with 2 inches of
water. Rinse several times and drain. Set aside.
Add fresh cilantro, parsley, and/or basil at the very end.
[2] Place oil in a large, heavy pot over medium-low heat. Add the
onion and cook 10 minutes or until wilted. Add garlic during last 2
minutes. Stir occasionally. Add carrots, celery and reserved drained beans.
[3] Add tomatoes and 1/2 cup of the reserved tomato juices, water,
thyme and oregano. Stir in the cilantro sprigs. Bring to a boil, reduce
the heat to medium and simmer, uncovered, for about 1 1/2 hours or until
beans are tender but not mushy, skimmy any foam that rises to the surface.
Remove tied cilantro and add freshly chopped cilantro; season with pepper to
taste. Make sure the beans are softened to your satisfaction before adding
salt.
[4] Serve over white rice or barley.

Serve 6: per 1/6 233 cals, 38 g carbs, 10 g prot, 6 g fat, no chol.

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NOTES : Pinto-pony beans. Substitute Anasazi from New Mexico. Both turn
pink after soaking. Do not add salt until the end of cooking or the beans
won’t become tender as they cook. No bouillon, either.

ORDINARY BROWN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1/2 Cuyp cornmeal
1/2 c Rye flour
1/2 ts Salt
2 1/2 ts Baking powder
2 tb Honey
1 c Milk
1/2 c Raisins

Blend dry ingredients, add honey, milk and raisins.
Stir well, turn into buttered bowl or mold that will
fit loosely into pressure cooker and cover with wax
paper. Blace covered bowl in cooker, allow steam to
flow from vent for 20 minutes, then put indicator
weight on vent and cook for 25 minutes. Let stem
return to down position naturally.

Clint

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Title: RED LENTIL SOUP (TURKISH)
Categories: Soups
Yield: 1 servings

1 1/2 c Red lentils
8 c Meat stock
2 md Size onions
2 tb Butter
1/2 tb Flour
1 c Milk
3 Egg yolks
1 tb Salt
1/2 ts Black pepper
6 Slices of bread
2 tb Oil

1- Wash the lentils. Put them in meat stock and 1 cup
of water. Cook for 35-40 minutes until they are
tender. Pass them through a sieve. 2- Melt the butter
in anothe saucepan. Add chopped onions and fry them
lightly for 7-8 minutes. Add flour. Brown for 1 minute
more. Add them to the meat stock with the lentil
puree. Add slat and pepper and let simmer. 3- Beat the
egg yolks with cold milk. Add to the boiling soup, mix
well. Turn the heat off as soon as it starts boiling.
Serve with bread cubes fried in oil.

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Asparagus Lasagne Bianco

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lasagne noodles — (2″ wide)
2 Cloves garlic — minced
1/2 Tsp. thyme — crushed
2 Tbsp. butter or margarine
2 Tbsp. flour
1 1/3 C. milk
1 C. shredded mozzarella cheese
1 C. julienne ham
1 can (15 oz.) asparagus spears — drained

Cook noodles as directed on package; drain and cut in half
crosswise. In saucepan, cook garlic and thyme in butter. Blend in
flour; cook, stirring constantly. Stir in milk; cook, stirring
constantly until thickened. Season sauce with salt and pepper. In
buttered, 2 quart microwaveable dish, layer 1/3 of noodles, sauce,
cheese, ham and asparagus. Repeat layers twice. In microwave,
cover and cook on high 10 minutes, turning twice.

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