POTATO PARSNIP HOME FRIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Idaho Potatoes
1 lb Parsnips
1/4 c Butter or margarine
1 lg Onion, diced
1 1/2 ts Salt
1 t Paprika
1/2 ts Freshly ground pepper

In a 2-quart saucepan, bring two inches of water to a
boil over high heat. Meanwhile. peel the Idaho’
Potatoes and parsnips; cut them into I /2-inch cubes,
and add them to the boiling water. Boil 10 minutes, or
until tender Drain well. In a 1 2-inch skillet over
medium heat, melt the butter. Add onion and cook about
5 minutes, stirring occasionally. Add the potatoes and
parsnips, salt, paprika, and pepper to the skillet,
and cook 5 to 10 minutes longer over medium-high heat,
stirring frequently, until the v egetables are golden
brown.

(Makes 6 servings)

From the files of Al Rice, North Pole Alaska. Feb
1994

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Title: Miniature Tex-Mex Egg Rolls
Categories: Appetizer, Mm-posted
Yield: 48 pieces

1/2 lb Ground beef
1/4 c Chopped onion
2 T Chopped green pepper
8 oz Refried beans
1/4 c Shredded cheddar cheese
1 T Catsup
1 1/2 t Chili powder
1/4 t Ground cumin
48 Wonton skins
Cooking oil for deep-fat
Frying
Taco sauce

FILLING: In a large skillet cook ground beef, onion, and green pepper
till meat is brown and vegetables are tender. Drain off fat. Stir beans,
cheese, catsup, chili powder, and cumin into meat mixture.

Position a wonton skin with 1 point toward you. Spoon a generous teaspoon
of filling across the center of the skin. Fold bottom point of skin over
filling. Tuck point under filling. Fold side corners over.
Moisten point; press to seal. Repeat with remaining filling and skins.

Fry egg rolls, a few at a time, in deep hot oil (375^) about 1 minute on
each side or until golden. Use a slotted spoon to remove egg rolls. Drain
on paper towels, Serve warm with taco sauce. Makes 48.

May be frozen and placed in a 350 degree F. oven, loosely covered for 10 to
12 minutes or till heated through.

Source: Better Homes Gardens Recipes from Prizewinning Cooks

From the recipe files of suzy@gannett.infi.net

—–

Title: Citrus Lobster Salad **
Categories: Seafood, Fruits, Salads, Lo-cal
Yield: 4 servings

MMMMM———————-PATTI – VDRJ67A—————————
3 8 oz lobster tails; fresh or
– frozen
1 md Pink grapefruit; peeled and
– sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped
Orange rind curls (opt)

Cook lobster tails in boiling water 6-8 minutes or until done; drain.
Rinse with cold water. Split and clean tails. Cut lobster meat into
bite-sized pieces. Combine lobster, grapefruit sections and orange
sections. Combine yogurt, juices and rinds with white pepper in a
small bowl; stir with a wire whisk until well blended. Pour over
lobster mix. Arrange spinach on individual serving plates. Top each
serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish
with curled orange rind if desired.

MMMMM

Title: Chocolate Thumbprints
Categories: Cookies, Crisco.022, Chocolate
Yield: 30 cookies

MMMMM—————————COOKIE——————————–
1/2 c Butter Flavor Crisco
1/2 c Sugar, granulated
1 tb Milk
1/2 ts Vanilla
1 Egg yolk
1 oz Chocolate, unsweetened
– melted and cooled
1 c Flour, all purpose
1/4 ts Salt
1/3 c Chocolate chips, semisweet
– miniature

MMMMM—————-PEANUT BUTTER CREAM FILLING———————
2 tb Butter Flavor Crisco
1/3 c Peanut Butter, creamy style
1 c Sugar, confectioners
2 tb Milk
1/2 ts Vanilla

Preparation Time: 25 Minutes Bake Time: 8 Minutes

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Combine 1/2 cup Butter Flavor Crisco, 1/2 c granulated sugar, 1
tablespoon milk, 1/2 teaspoon vanilla and egg yolk. Beat at medium
speed of electric mixer until well blended. Add melted chocolate. Mix
well.

3. Combine flour and salt. Add to chocolate mixture. Mix until well
blended. Stir in chocolate chips. Form dough into 1 inch balls. Place
2 inches apart on baking sheet. Press thumb gently into center of each
cookie.

4. Bake at 350 for 8 minutes. Repress centers after baking. Remove to
cooling rack. Cool completely. Fill center with Peanut Butter Cream
Filling.

5. For Peanut Butter Cream Filling: Combine 2 tablespoons Butter
Flavor Crisco and peanut butter in medium bowl. Stir with spoon until
blended. Add 1 cup confectioners sugar. Stir well. Add 2 tablespoons
milk and 1/2 teaspoon vanilla. Stir until smooth. Fill cooled
thumbprint cookies.

Makes 2 1/2 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 26.
Shared by: David Knight

MMMMM

Impossible Turkey Pie

Recipe By : Betty Crocker handout
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Poultry
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cooked turkey — cut up
or cooked chicken
4 1/2 ounces sliced mushrooms — drained
1/2 cup sliced green onions
1/2 teaspoon salt
1 cup shredded Swiss cheese
— (about 4 ounces)
1 1/2 cups milk
3/4 cup bisquick. baking mix
3 eggs

Heat oven to 400 degrees. Lightly grease pie plate, 10×1 1/2 inches.
Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat
remaining ingredients until smooth, 15 seconds in blender on high speed or 1
minute with hand beater. Pour into pie plate. Bake until golden brown and
knife inserted halfway between center and edge comes out clean, 30 to 35
minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
6 to 8 servings .
Impossible Ham Pie: Substitute 2 cups cut-up fully cooked smoked ham for the
turkey.
High Altitude Directions (3500 to 6500 feet): Bake 35 to 40 minutes

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BYZANTINE DOLMATHES (STUFFED GRAPELEAVES)

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Greek Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 Jar grapeleaves (or fresh)
—–FILLING—–
2 tb Oil
1 lb Ground beef or lamb
2 Onions — chopped
1 Garlic clove — pressed
2 c Water
1/2 c Tomato sauce
1 c Rice
2 tb Chopped mint
2 tb Chopped parsley
1/2 ts Salt
Pepper to taste
1/8 ts Cinnamon
1/2 c Currants
1/4 c Port wine (optional)
1/4 c Pine nuts or walnuts
2 c Water
1 Lemon (juice only)
—–SAUCE—–
3 Eggs
2 Lemons (stained juice only)
1 c Hot broth

If using canned grape leaves, rinse off brine by floating leaves in a basin
of cold water. Prepare fresh vine leaves by pouring a cup of boiling water
over them in a bowl. Drain. Spread 5 or 6 leaves out at a time on a flat
surface. Lay leaf stem side up. Snip off stem with kitchen shears.

MAKE FILLING: Heat oil in large frying pan. Fry meat, onions and garlic
on medium heat for 5 minutes, mixing it as it cooks. Add water and
remaining ingredients. Bring to a boil. Cover. Reduce heat to simmer and
cook 10 minutes, until water is absorbed. Set aside until cool enough to
handle. Put 1 teaspoon of filling near stem. Bring left side of leaf
towards center, then bring right side towards center. They will not always
meet. Pick up stem end of leaf, tucking in the filling. Roll away from
you. It will be an oblong roll like a sausage.

Line the bottom of a large skillet with 4 leaves. Place each roll so that
the tucked under end is on the bottom. Arrange each roll snugly, one next
to the other, until all the leaves (except 3), and filling are gone. Place
these leaves flat on top of rolls. Place a flat dish on top of rolls also
to prevent their unravelling during cooking.

Add water and lemon juice. Bring to a boil. Cover. Reduce heat to simmer
and cook 45 minutes. When done, remove pot from fire. Make Egg and Lemon
Sauce and add to broth immediately or serve without sauce either cold as an
appetizer or as a hot entree.

EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least 5
minutes, with an electric beater or 10 to 15 minutes by hand. Add juice
slowly, beating all the while. Mix 1 cup hot broth into beaten eggs,
stirring it in quickly with spoon (or wire whisk) so heat will not curdle
the eggs. Cook over very low heat until thickened.

From: “The Complete Greek Cookbook” by Theresa Karas Yianilos. Avenel
Books, New York.

Typed for you by Karen Mintzias

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Banana Cream Filling

Recipe By : The Fannie Farmer cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cake Cakes
Cakes/Pies Dessert
Desserts Frosting
Fruit Fruits
Sauce/Gravy Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Milk
1/2 Cup Sugar
3 Tablespoons Flour
1/8 Teaspoon Salt
2 Egg Yolks — slightly beaten
1 Large Banana — mashed
2 Tablespoons Lemon juice

Heat the milk in a heavy-bottomed pan until very hot but not boiling.
Mix the sugar, flour, and salt together in a bowl, stir in the hot
milk, and beat until well blended. Pour back into the pan and
continue stirring vigorously over low heat for 4-5 minutes, until very
thick and smooth. Add the egg yolks and cook for a few more minutes.
Cool.

Mash the banana and beat it until smooth, add the lemon juice and stir
the mixture into the cooled filling.

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Fajita Nachos

Recipe By : Weber
Serving Size : 6 Preparation Time :0:30
Categories : Beef Poultry
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup lime juice
2 tablespoons olive oil
1 1/2 cups beer
2 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 jalapeno — seeded and chopped
1 pound boned and skinned chicken breast halves — fat

32 ounces pinto beans
salt
2 medium onion — diced
1/2 cup lowfat cheddar cheese
1/2 cup guacamole
15 corn tortillas — cut in triangles
LIME SALSA
1 large tomato — quartered
2 large tomatillos — quartered
1/4 cup red bell pepper — sliced
2 tablespoons red onion
1 teaspoon lime peel — grated
1 tablespoon lime juice

For Salsa:
Combine all ingredients in a food process or salsa machine and mix. Cover an
refrigerate until ready to use.
Marinade:
Combine lime juice, 1 tablespoon oil, 1/2 cup of the beer, garlic, coriander,
cumin and jalapeno in a freezer bag. Set aside 3 tablespoons and add
chicken, seal and rotate bag to cover chicken. Refrigerate for 2 hours or
over night, turning bag occasionaly.
Fajitas:
Combine reserved marinae, beans and remaining beer in a sauce pan. Cook over
medium heat, stirring and mashing beans until slightly thickened. Season to
taste with salt. In a frying pan add rest of oil over medium heat, add
onions adn cook partially covered and stirring often until soft and golden
brown. If made ahead cover beans and onion seperately, reheat when ready to
use.
Remove chicken from bag and drain and disgard marinade. Arrange on grate,
place lid on grill and cook turning once until chicken is done. Remove from
grate and cut into bite sized pieces.
Spread beans onto a 10 inch circle in a large pizza pan. Top with onions,
chicken, and cheese. Set pan on grate, place lid on grill and cook until
cheese is melted. Top with guacamole, and some of the salsa. Tuck some of
the chips around the edges. Serve with remainig chips and salsa.

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NOTES : May substitue 1 pound of flank steak for the chicken

Concia of Zucchini

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium green zucchini
3 medium yellow zucchini
1/4 cup virgin olive oil
6 medium clove garlic, peeled and — finely minced
2 bunches fresh basil chiffonade — to yield 1 C
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/4 cup red wine vinegar
1 porcelain or glass deep dish pie pan

Trim green and yellow zucchini at both ends and slice lengthwise into pieces
1/4-inch thick. Heat olive oil in a deep frying pan until just smoking. Cook 5
or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to
4 minutes. Remove pieces and drain on paper towels. Continue with remaining
zucchini until finished.

In a mixing bowl, lightly stir together garlic, basil, salt and pepper until
well mixed. Place several pieces of zucchini on bottom of pie dish until base
is covered. Sprinkle zucchini with 1 to 1-1/2 tablespoons herb mixture as
evenly as possible and spritz with 1 tablespoon red wine vinegar. Continue
layering zucchini and herb mixture until zucchini is finished and cover with
plastic. Refrigerate 2 hours before serving. To serve, remove piece by piece
and serve over freshly grilled bread.

Yield: 4 servings

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SINGAPORE SOUP NOODLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp, preferably fresh
-with heads on
3 tb Peanut oil
3 Cloves of garlic, crushed
-and chopped
1 1/2 inch piece of fresh
-ginger, peeled and chopped
-fine
8 oz Cooked pork, cut into strips
1 c Bean sprouts
4 oz Fine noodles or vermicelli
—–GARNISH—–
4 oz Crab meat, flaked
1/4 Cucumber, peeled and diced
6 Scallions, chopped fine

First make the stock: remove shells and heads, if available, from shrimp.
Put heads and shells, or just shells, into a large saucepan, and add 5 cups
water. Bring to boil, then reduce heat and simmer 1/2 hour. Salt and
pepper to taste. Remove from heat and strain. Set aside 3 1/2 cups of
this broth.

Now heat the oil in the large saucepan. When just smoking, add chopped
garlic and ginger. Stirfry one minute, or until golden. Add pork,
deveined shrimp and sprouts; stirfry 3 minutes. Pour the reserved broth
back in and return to boil. Stir in noodles, cook 5 minutes or until done.
Transfer to a large serving bowl and garnish with the crab, cucumber and
scallions; serve piping hot.

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