Title: TEX-MEX RICE
Categories: Mexican, Rice
Yield: 6 servings

3/4 c Onion, chopped
2 tb Olive Oil
1 c Rice, raw
1/4 ts Black Pepper
2 Garlic Cloves
2 1/2 c Vegetable Broth
1 1/2 ts Ground Cumin
1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper.
In dutch oven, cook onion, garlic and raw rice in oil
until onion is tender and rice is lightly browned.
Add chicken broth and bring to a boil. Stir in cumin
and black pepper. Cover tightly and simmer 20
minutes. Remove from heat. Stir in bell pepper. Let
stand covered until all liquid is absorbed, about 5
minutes.

Posted by Sandee Eveland in Intercook

—–

Title: Festive Pudding
Categories: Desserts Londontowne
Servings: 8

1/2 c Brown sugar 1/2 c Broken nut meats
1 1/4 c Flour 1 c White sugar
1 t Baking soda 1/4 t Salt
1 cn (#2) fruit cocktail, drained

Mix nut meats and brown sugar and set aside. Mix remaining ingredients and
spread into greased 9″ X 9″ pan. Sprinkle top with brown sugar/nut
mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped
cream or ice cream.

—————————————————————————–

GERMAN VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Soup bone, large
1 pt Tomato
1 pt Lima beans
1 pt Corn, grated
2 c Cabbage, chopped
1 ea Turnip, large, diced
1 ea Carrot, diced
1 ea Onion, sliced
1 t Flour
1/2 c Milk
1 x Salt pepper
1 x Water, cold

Wash soup bone thoroughly and cover with cold water
and allow it to boil for several hours. Skim off the
fat and add the vegetables. Season to taste. Mix the
flour with the milk and stir into soup. Cook for 1
hour and serve hot. Source: Pennsylvania Dutch Cook
Book – Fine Old Recipes, Culinary Arts Press, 1936.

– – – – – – – – – – – – – – – – – –

White Christmas Pie

Recipe By : Robyn Walton
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–CRUST:–
1 c. all-purpose flour
1/4 c. firmly packed brown sugar
2 tbsp. unsweetened cocoa
1/4 tsp. salt
1/3 c. shortening
3 tbsp. cold water
–RASPBERRY SAUCE:–
10 oz frozen raspberries, thawed
1 tbsp. cornstarch
–FILLING:–
1/4 c. sugar
1/4 c. cornstarch
1 1/2 c. milk
6 oz. white chocolate baking bar, cut into piece
1 tsp. vanilla
3/4 c. whipping cream
2 tbsp. powdered sugar

Heat oven to 450 degrees. Lightly spoon flour into measuring cup;
level off. In medium bowl, combine flour, brown sugar, cocoa, and
salt. Using pastry blender or fork, cut in shortening until mixture
resembles coarse crumbs. Sprinkle flour mixture with water, 1
tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is just moist enough to hold together. Shape
dough into ball. Flatten ball; smooth edges. On lightly floured
surface, roll ball lightly from center to edge into circle 1 1/2
inches larger than inverted 9 inch pie pan. Fold dough in half;
place in pie pan. Unfold; fit evenly in pan. Do not stretch. Fold
edge under to form standing rim; flute. Prick bottom and sides of
crust generously with fork. Bake at 450 degrees for 8 to 11 minutes
or until crust appears dry and flaky. Cool completely. In medium
saucepan, combine sugar and 1/4 cup cornstarch. Add milk gradually,
stirring over medium heat until mixture boils; boil 1 minute,
stirring constantly. Add baking bar and vanilla, stir until baking
bar is melted and mixture is smooth. Pour into large bowl; cover
top with plastic wrap. Cool to room temperature. In small bowl,
beat whipping cream with powdered sugar until soft peaks form. Beat
cooled baking bar mixture at medium speed until light and fluffy,
about 1 minute. Fold whipped cream into mixture. Spoon evenly into
cooled crust. Refrigerate 8 hours or overnight until firm. In
small saucepan over medium heat, heat raspberries and 1 tablespoon
cornstarch to boiling, stirring constantly. Boil 1 minute, stirring
constantly. Cool. Serve pie with raspberry sauce. Serves 8.

– – – – – – – – – – – – – – – – – –

WHITE BEAN SOUP WITH SAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY INQUIRER—–
1 Onions — large
1 Garlic clove — crushed
1 Carrots — small
Sage leaves
1 tb Oil
2 Cans, Great northern beans
—–15 OUNCE—–
14 1/2 oz Can clear chicken broth
Salt — to taste
Ground pepper — to taste

Chop the onion;mince the garlic.Peel and shred the
carrot.Dice the tomato.Mince the sage to measure 1
tabls.( or subsitute 1 ts dried).
Heat oil in large saucepan until hot.Add
onion,garlic and carrot,and saute until onion is
tender.Stir in beans with liquid and chicken
broth.Stir in tomato and sage.Heat to boiling,stirring
occasionally.Simmer about 5 minutes,stirring,just to
blend flavors.Season to taste with the salt and
pepper.Serve hot.Makes 4 servings…

– – – – – – – – – – – – – – – – – –

Halloween Jack – O – Lantern Frosties

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Halloween Beverage

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 navel oranges — (4 to 6)
1 (8 Oz.) Cont vanilla or plain yogurt
Icing tubes — several colors
Decorations*
Serrated knife
Grapefruit spoon
Blender
Straws

Preparation :
*Marshmallows, silver decors, colored candies, gumdrops, green-colored
cherries, or pineapple

Cut a thin slice of peel from the bottom of each orange so it will not roll.
Slice off the top 1/3 of each orange. Scoop out the inside with the knife
and grapefruit spoon. Put the pulp and juice (minus seeds) into the
blender. Add container of yogurt and blend well. Decorate orange like a
Jack-O-Lantern. Cut a hole in the “cap” and insert a straw. Pour drink
from blender into Jack-O-Lantern cups and serve. Enjoy!

– – – – – – – – – – – – – – – – – –

Title: MASALA COFFEE (SPICED COFFEE)
Categories: Indian, Vegetarian, Beverages
Servings: 4

3 c Milk 5 ea Cardamom pods
3 c Water 6 tb Sugar
1 ea Cinnamon stick (1-in long) 6 tb Coffee, regular grind

Combine water and milk in a saucepan and bring to a boil.

Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in
saucepan. Stir a few times and boil over medium heat 3 to 4 minutes.
Make sure it does not boil over.

Strain coffee through cheesecloth into another pan.

Place coffee over heat and bring to a boil.

Pour coffee between two pans until thick and creamy. Serve in cups
immediately.

—–

Red, White, And Blue/Black Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Cheese
Main Dish Side Dishes
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Eggplant
3 Large Tomatoes — sliced 1/2-in thick
1 1/2 Pounds Mozzarella Cheese — sliced 1/4-in thick
1 Large Onion — sliced thin (optiona

Red, White, and Blue/Black Casserole
(Eggplant casserole with tomato and cheese)

Cut the eggplant lengthwise once, then slice crosswise into semidisks
about 3/4 inch thick.

In a shallow casserole dish (2 in deep), stand some slices of eggplant
on the narrow cut edge, to make a row, then fol- low this with slices
of tomato, then slices of mozzarella cheese. Repeat until the whole
dish is full. It should appear from the top to have bands of red,
white, and black.

Use your favorite seasoning (basil/oregano is the default), and bake
until bubbly (about 25-30 minutes at 350 deg. F.

contributed by Richard Newman-Wolfe, University of Rochester, Rochester
NY, Nemo@Rochester.ARPA, from The Victory Garden Cookbook (?)

Serves 4-6. 5 minutes preparation, 30 minutes to bake.

You may wish to put a layer of onions on the bottom, horizontally,
before you put the eggplant in the pan.

This only works with European-style eggplant; Japanese and Asian
eggplants are too narrow.

– – – – – – – – – – – – – – – – – –

CANADIAN PEA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried yellow peas
1 tb Butter
1 lg Onion, chopped
1 tb Salt
1 lb Salt pork
12 c Water
1 t Dried savory
Pepper to taste

Place peas in a colander; rinse under running water. Put peas in a large
stockpot; cover with cold water and allow to soak overnight. (If using
split peas, there’s no need to presoak.) Drain. In a large pot, melt
the butter and saute onion until softened, about 2 minutes. Add peas,
salt, salt pork, water and savory. Bring to boil; cover and simmer for
about 1 1/2 hours or unntil salt pork is tender. Remove pork; chop and
turn to soup. Continue simmering soup until peas are tender, about
30 minutes longer. Remove 2 cups peas from soup and process in
food processor; stir back into the soup. Adjust seasoning and
serve. Serves 6.

– – – – – – – – – – – – – – – – – –

CHESS PIE

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Partially baked 9-inch pie shell
1/3 cup butter — at room temperature
1/2 cup white sugar
1/2 cup firmly packed brown sugar
3 eggs
1 tablespoon all-purpose flour
1 tablespoon yellow cornmeal
1/8 teaspoon salt
1/4 cup heavy cream
1 1/2 teaspoons vanilla extract
1 cup chopped pecans

Prepare the pie shell according to the recipe directions. Partially bake and
let cool on a rack before filling. Preheat the oven to 350F. In a large
mixing bowl, beat together the butter and sugars until creamy. Add the eggs,
one at a time, beating well after each addition. Stir in the flour,
cornmeal, salt, cream, vanilla, and pecans, blending well. Pour the mixture
into the pie shell. Bake for 40 to 45 minutes, or until a knife inserted 1
inch from the outer edge comes out clean, and the filling is slightly firm.
Cool on a wire rack. Serve warm or at room temperature. This pie tasts best
when it is eaten within 3 hours of cooling. Refrigerate any leftover pie.

YIELD: 6 to 8 servings

– – – – – – – – – – – – – – – – – –