Title: Green Tomato Chunty (English)
Categories: Preserv, English
Yield: 4 servings

4 lb Green tomatoes
1 lb Apples
1 lb Onions
2 oz Salt
1 Ib moist brown sugar
1 pt Malt vinegar
1 ts Level mixed spice
1 ts Level dry mustard
1 ts Level ground ginger
1 ts Level cayenne pepper

Finely chop the tomatoes, apples and onions. Place in a bowl,
sprinkle with salt, cover and leave overnight. Next day, strain off
the salt liquor. Place all the ingredients together in a large
saucepan, bring to the boil and simmer for 1 to 2 hours, stirring
occasionally, until the chutney is thick. Leave in the pan to cool.
When cold put into jars, cover and seal.

—–

Title: JIFFY BUTTER PIE CRUST
Categories: Pies
Yield: 2 servings

2 c All-purpose flour
3/4 ts Salt
2/3 c Butter,chilled,cut into 8 pi
1 ea Yolk of large egg

This rich,all-butter recipe makes two single
piecrusts or one double crust pie; margarine may be
substituted for butter,if desired.
In a large bowl,combine flour and salt.With pastry
blender or two knives,cut in butter until mixture
resembles coarse crumbs.In small bowl,beat egg yolk
with 3 tablespoons ice water;sprinkle mixture,1
tablespoon at a time,over flour mixture;toss with fork
to blend lightly but evenly.Add up to 1 tablespoon
water,if necessary,until dough begins to form a
ball.Knead dough gently 2 or 3 times;flatten into disk
shape.
TO MAKE SINGLE CRUST:On lightly floured surface,roll
out half dough to 11 to 12″ circle (see note);fit into
9″ pie plate;trim, leaving 1″ overhang.Dampen
underside of hangover with water; turn under;flute
edges or make decorative edging as described
below.Place in freezer 10 minutes.Note:Depending on
depth of edge or type of edging used for crust,you may
need up to full recipe dough.Any unused dough can be
frozen,tightly wrapped, for up to 2 months.
TO MAKE DOUBLE CRUST:Roll out dough as for single
crust pie; fit into pie plate;trim.Roll out remaining
dough to 11 to 12″ circle;fit over top of
pie;trim,leaving 1“overhang.Dampen edges of pastry
with water;press together or turn under; flute edge
.Cut vents for steam in center of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe
above, or one 10 or 11 ounce package piecrust mix
according to package directions.Roll out half
dough;fit into 9″ pie plate; prepare single crust as
directed.After fluting,place in freezer 10
minutes.Heat oven to 425 degrees.Line crust with
foil;fill foil with dried beans or rice.Bake 6
minutes.Remove foil and beans;bake 8 to 10 minutes
longer until pie shell is lightly browned.Cool
completely on wire rack before filling.Makes one 9”pie
shell.
EDGINGS:
ROPE: Fit and shape pastry crust as in Jiffy Butter
Crust recipe; trim to leave 1 1/2″ overhang.Dampen
overhang with water; roll under to make high standing
edge.Press right thumb into pastry edge at an
angle;press and squeeze pastry between thumb and
knuckle of forefinger.Repeat,keeping same angle to
make ropelike edging.
LEAF: Fit and shape pastry crust as in Jiffy Butter
Crust recipe, turning edge under.Press flat to rim of
pie plate.With sharp paring knife,cut out 1″
oval-shaped leaves from leftover pastry scraps.Lightly
mark veins on leaves.Dampen rim of pastry crust with
water;place leaves in slightly overlapping pattern
around edge;press gently but firmly to adhere.
SCALLOPED: Fit and shape crust as in Jiffy Butter
Crust recipe,turning edge under.Place forefinger of
left hand inside crust edge. Using thumb and
forefinger of right hand,pinch around left forefinger
to make wide scallops.Repeat around border,making sure
scallops are same size.
BRAIDED: Fit and shape pastry crust as in Jiffy
Butter Crust recipe, turning edge under.Press edge
flat to rim of pie plate.Roll leftover pastry into
long thin rectangle;cut into long
strips,1/4"wide.Weave strips into one long continuous
braid to fit around rim of piecrust.Brush rim with
water;set braid in place;press gently to adhere.
SUNBURST: Fit and shape pastry crust as in Jiffy
Butter Crust;trim edge exactly to fit pie plate
rim.Cut pastry edge at 1/4″ intervals, making each cut
3/4″ long.Dampen cut edge with water;fold over each
pastry section into triangle,pressing to seal.

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BENNIGAN’S ONION SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WALDINE VAN GEFFEN
VGHC42A—–
1/2 lb Firm white onions — sliced
1/4 c Butter
2 tb Corn oil
3 tb Flour
1 qt Chicken broth
1 qt Beef broth
8 sl French bread
Swiss cheese — shredded
Parmesan — grated

Saute onions in butter and oil until onions are
transparent, but not well browned. When tender, turn
heat to lowest point and sprinkle with flour, stirring
vigorously. Pour intoDutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls.
Float a slice of bread atop each serving. Mix equal
parts of cheese to smooth paste and spread over bread.
Place all bowls on oven rack 4″ from broiler heat and
broil until cheese melts. Serve at once. Leftover soup
freezes well up to 6 months. Source: Gloria Pitzer

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: SPINACH SALAD WITH MOROCCAN LEMON
Categories: Foreign, Vegetables, Fruits
Yield: 4 servings

2 lb Spinach
1 1/2 c Finely chopped parsley
1 c Coarsely chopped cilantro
1 c Chopped celery leaves
3 Garlic cloves,minced/pressed
1/2 ts Paprika
1/4 ts Chili powder
1 tb Olive oil
2 Moroccan lemon quarters*
2 tb Lemon juice
6 Cherry tomatoes,stemmed,half

* – finely chopped
======================================================================
===
Trim off spinach roots and remove bruised and yellowed leaves;
discard. Rinse spinach well, drain, and coarsely chop.
In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery
leaves. Stir over high heat just until greens are wilted, 3-5
minutes. Pour vegetables into a colander set over a bowl. Press
spinach mixture to remove liquid; place vegetables in a serving bowl.
(If made ahead, cover and chill up to a day.)
Return drained spinach liquid to pan; add garlic, paprika, and chili
powder. Boil, uncovered, over high heat until reduced to about 1/4
cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made
ahead, cover and chill up to a day.)
Top greens with tomatoes and pour dressing over the vegetables.

MMMMM

Lemon Rice Pudding

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Puddings Rice
Vegetables Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Water
1/2 c Long-grain rice — uncooked
1/3 c Raisins
1/4 ts Ground nutmeg
1 pk 1 oz instant sugar-free vani
2 ts Lemon peel — grated

Recipe by: DEC/JAN 1996 In a saucepan, bring water, rice,
raisins
and nutmeg to a boil. Reduce heat is absorbed. Cool Prepare pudding mix
according to
pkg directions. Stir in

– – – – – – – – – – – – – – – – – –

No-Bake Marshmallow-Chip Clusters

Recipe By : Family Circle, Sept 15/98
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Squares No-Bake/Cook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp unsalted butter
4 1/4 cups mini marshmallows — divided
1 tsp vanilla
3/4 cup chopped roasted peanuts
1/2 cup raisins
1 1/2 cups broken-up pretzels — preferably unsalted
1 cup semisweet chocolate chips

1. In saucepan, melt butter. Stir in 3-1/4 cups marshmallows until melted. O
ff heat, add vanilla.

2. In large bowl, mix together peanuts, raisins and pretzels. Add marshmallow
mixture and stir to coat. Let cool slightly and add remaining marshmallows an
d chocolate chips.

3. Spray hands with cooking spray and roll mixture into haystacks or ball-shap
es and place on waxed paper lined baking sheets. Chill until set.

– – – – – – – – – – – – – – – – – –

NOTES : Make sure to use unsalted pretzels! Salt bits on regular ones are not
really pleasant in this cookie. These are very ooey and gooey and would be gre
at for kids.

CALDO GALLEGO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Medium sized white beans
2 1/2 qt Water
1/2 lb Salt pork,cubed
1 ea Meaty ham bone or smoked
-pork hock
6 sm White potatoes, peeled and
-diced
1 bn Collards, mustard greens or
-spinach
4 ea Spanish sausages [chorizos]
Salt if needed
—–PREPARATION—–
1 ea Rinse beans, cover with 6
-cups of water in a large
Kettle, soak overnight.
2 ea When ready to cook , add
-additional 1 quart water
— ¥
the salt pork and ham bone
3 ea Bring to a boil. Cover,
-reduce heat and simmer

about 2 1/2 hours or until beans are tender. 4. Add
potatoes and collards or mustard greens [If using
spinach add later with the chorizos]. Simmer 20
minutes. 5. Cut chorizos in 1-inch pieces. Add to
beans and cook 10 min longer. Taste and add salt if
necessary [ I doubt it]. If too salty, add additional
water. 6. Remove ham bone. Cut off meat and return
meat to stew. Serve in soup bowls. Caldo Gallego

– – – – – – – – – – – – – – – – – –

Smoked Sausage and Lentil Gumbo

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound smoked sausage
1/3 cup oil
1/3 cup flour
4 stalks celery — chopped fine
3 cloves garlic — minced
2 onions — diced
2 large carrots — chopped fine
2 quarts chicken broth
1 3/4 cups dried lentils
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper

1. In a 5 to 7 quart pan, over medium heat, cook sausage, stirring, until
brown. Spoon from pan; reserve. Add oil to drippings in pan to make 1/3 cup
fat. Add flour; stir until mixture is red brown, about 10 minutes.

2. Add celery, garlic, onion, and carrots; cook, stirring, until vegetables
begin to soften, about 3 minutes. Add reserved sausage, chicken broth,
lentils, Worcestershire sauce, pepper, and cayenne. Bring to boiling over
high heat; reduce to simmer, cover and cook until lentils are soft when
pressed, about 40 minutes.

– – – – – – – – – – – – – – – – – –

Title: Cheddar Apple Dandy
Categories: Cheese Desserts Fruits
Servings: 6

6 c Apples; *
1/4 c Sugar
2 tb Unbleached Flour
1 1/2 c Cheddar; Sharp, Shredded
3/4 c Unbleached Flour
1/4 c Sugar
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/2 c Butter

* Use tart cooking apples such as Macs or Granny Smith;s. Core, pare,
and thinly slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1
cup of cheese. Place in a greased 8-inch square baking pan. Combine the
flour, sugar, cinnamon, and salt. Cut in the butter until the mixture
resembles coarse crumbs then sprinkle over the apple mixture. Bake in the
preheated oven for 30 to 35 minutes. Remove from the oven and top with
the remaining cheese. Return to the oven until the cheese melts. Serve
warm with hard sauce or ice cream.

—————————————————————————–

Date: Sun, 12 Feb 95 17:45:41 PST
From: artemis@netcom.com (Michelle Dick)

The book is _Fat Free, Flavor Full: Dr. Gabe Mirkin’s Guide to Losing
Weight Living Longer_ by Gabe Mirkin and Diana Rich. (1995, ISBN:
0-316-57440-6).

SPICY CHICK PEAS AND SPINACH

1 large onion, chopped
4 cloves garlic, minced
6 carrots, sliced thin
1 cup bouillon
1/2 teaspoon harissa
1 lb chick peas, cooked or 3 cans, drained
1/4 cup fresh cilantro, chopped
1 lb fresh spinach, rinsed and torn in pieces
Cooked brown rice or couscous

Bring the onion, garlic, carrots, bouillon and harissa to a boil in a
large pot and simmer until the vegetables are softened, about 20
minutes. Add the chick peas, cilantro and spinach and simmer until
the spinach is wilted. Serve over brown rice or couscous. Each diner
can stir in a little more harissa to suit his or her own taste.

4 to 6 servings.