Three Bean Turkey Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground turkey
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic — minced
1 16 oz can red kidney beans — drained
1 16 oz can great northern beans — or
pinto beans — drained
3 cups water
2 14.5 oz cans whole tomatoes — undrained, chopped
1 16 oz can black beans
1 8 oz can tomato sauce
2 cups sliced carrots
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon chicken flavored bouillon granules
1/2 teaspoon salt
1/2 teaspoon black pepper

In a skillet, brown turkey, onions, green pepper,a nd garlic. Drain fat. Tran
sfer to Crock-Pot. Add beans, water, tomatoes, sauce, carrots, and seasonings.
Stir. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Before s
erving, mash beans slightly ofor a thicker soup if desired. Serve

Serves 10 to 12

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Ginger Beer No. 1

Recipe By : From the radio, British Guyana in early 1960s
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound root ginger
10 bottles cold water
1 green lemon
4 pounds (approximate) clear sugar
a few grains of barley

Bruise the ginger but not too much as it makes the drink cloudy. Pour on
the water; add the rind and juice of a fresh green lemon. Cover and leave
over night. The next day, strain, sweeten and bottle adding a few grains of
barley to each bottle. It takes a few days, at least, for the barley to
cause the drink to ferment.

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NOTES : This was the extent of the recipe as given on a radio cooking
program in Georgetown, British Guiana in 1961-62. Formerly a south american
British colony, B.G. is now independent Guyana.

SPINACH DIP

Recipe By : Eileen Meyer
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg frozen spinach
3 green onions, — chopped
1 tomatoes
1/2 can green chilies
8 oz cream cheese
2 cups cheddar cheese — shredded

Cook spinach according to microwave directions, drain well.
add spinach to softened cream cheese,add green onions,
tomatoes, chopped green chiles, 1/2 package cheddar cheese
mix well. Top with remaining cheese, microwave for about 5
minutes or until cheese is melted. serve with tortilla chips

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Title: RICHEST SPRITZ
Categories: Cookies
Servings: 78

1 1/4 c Confectioners’ sugar
1 c Butter, softened
2 Egg yolks
-OR
1 Egg
1 t Vanilla extract
1/2 t Almond extract (opt)
2 1/2 c All-purpose flour
1/2 t Salt
Food color (opt)

Preheat oven to 400’F. Cream confectioners’ sugar and butter in large bowl
with electric mixer at medium speed. Beat in egg yolks, vanilla and almond
extracts. Combine flour and salt. Add to butter mixture; mix well. Tint
dough with food color, if desired. Place dough in cookie press fitted with
plate. Load press with dough. Press onto ungreased cookie sheets, about 2″
apart. Decorate as desired. Bake 6-8 minutes or until very slightly
browned around edges. Remove to wire racks to cool.

Makes about 6 1/2 dozen cookies.

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Pasta With sauted Vegetables

Recipe By : Heidi Rabel
Serving Size : 4 Preparation Time :0:15
Categories : Vegetable Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound fresh pasta — 1/2 pound dried
2 tablespoons extra virgin olive oil
2 cloves garlic — peeled and sliced
3 cups prepped raw vegetables
such as onion, pepper, squash,
mushrooms, eggplant, spinach, or chard
1/4 cup fresh basil — chopped
1 large tomato
peeled, seeded, and chopped
1/4 teaspoon red pepper flakes — crushed
kosher salt — to taste
1/2 cup Parmesan cheese — grated

Bring 1 gallon of water to a boil in a large pot. Add dried pasta, and cook to
al dente-to the tooth- (just soft enough so that it still must be chewed).
Drain in a colander. For fresh pasta, turn the heat down to low, cover the pot
and hold water on warm until the vegetables are almost done before you cook
the pasta. Put oil and garlic into a large skillet. Turn the heat to medium
and cook the garlic just until it begins to color, not beyond or it will burn
and be bitter. Add the vegetables in the order that they will cook, starting
with those that will take the longest. Move them constantly with a spatula so
they will not overcook in one spot. For fresh pasta, reboil the water at this
point, and cook the pasta during final minutes of cooking the vegetables.
Drain. Add the herbs to the vegetables and mix to distribute. When the
vegetables are almost cooked (still a bit too crunchy), add canned tomato and
crushed pepper flakes, turn the heat down to low, and simmer for 3-4 minutes
to blend the flavors. Taste and add kosher salt if necessary.

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NOTES : This quick, easy, and straight forward pasta recipe has been dinner
hundreds of times in my house. Timing is important: fresh pasta cooks in 3 – 5
minutes, but dried pasta takes up to 12 – 15 minutes. I usually cook dried
pasta first, drain it, toss it with 1 1/2 tbsp. olive oil and cover it while
the vegetables cook. To serve, transfer the cooked, drained pasta to the
plates (with tongs) or to a pasta platter. Ladle the vegetables over the pasta
and garnish each serving with 2 tbsp. Parmesan cheese. Yield: 4 servings.

Nutr. Assoc. : 0 0 0 4204 0 0 0 0 0 0 0 0

FLAMING ORANGE HABANERO KIMCHEE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Korean Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Head Napa cabbage
Salt
Water
5 Habanero peppers
4 Garlic cloves
4 Green onions
1 sl Fresh ginger (1/2″ thick)
1/4 ts Cayenne pepper (or to taste)

Cut cabbage into 1-inch slices. Dissolve about 1-2 tablespoons salt
in enough water to cover cabbage slices in a non-reactive container.
Leave cabbage to soak in salted water for 12 to 24 hours at room
temperature.
Rinse cabbage well, drain, and set aside.
Chop peppers (with seeds), green onions, garlic, ginger and ginger,
and mix with 1 tablespoon salt and cayenne pepper. Pack cabbage in a
non-reactive container, cover with water and gently stir in chopped
pepper mixture. Refrigerate for several days before serving. Keeps
quite a while if stored in refrigerator. Remove kimchee from liquid
before serving.

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SUMMER VEGETABLE SAUTE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Vegetables
Vegetarian Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
4 md Squash, summer
4 Onions, green
1 Bell peppers
1 md Tomatoes
1 t Salt, garlic
1/2 ts Chili powder
1 t Sugar

Heat oil in large skillet. Wash, slice, and add squash. Thinly slice green
onions and bell pepper and add. Cook until tender, about 15-20 minutes.

Coarsely chop tomato and add to skillet with salt, chili powder, and sugar.
Cook a few more minutes, just until tomatoes are soft. Serve over hot
cooked rice.

Recipe by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005

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Strawberry Upside Down Shortcake

Recipe By : Juanita Kitchen link
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Strawberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mini marshmallows
2 packages frozen sliced strawberries in syrup — (10 oz.) complet
ely
thawed (2 cups)
1 package strawberry flavored gelatin — (3 oz.)
2 1/4 cups flour
1 1/2 cups sugar
1/2 cup shortening
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 eggs

DIRECTIONS:
Generously grease the bottom of a 13 x 9 pan; sprinkle marshmallows evenly over
the
bottom of the pan. Thoroughly combine thawed strawberries and syrup with dry ge
latin;
set aside. In large bowl combine remaining ingredients. Blend at low speed unti
l
moistened; beat 3 minutes at medium speed. Pour batter evenly over marshmallows
.
Then spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45-50
minutes or until toothpick comes out clean when inserted. Serve warm or cool wi
th
ice cream.
*check often right before cooking time is finished. Be careful not to scorch th
e
marshmallows. This cake will totally turn upside down by itself in the pan.
The strawberries will be on bottom, the cake part stays in the middle, and the
marshmallows rise to the top. Hope you enjoy!!

GRAPE LEAVES STUFFED WITH RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Chopped onions
1 c Oil
2 c Water
1 c Brown rice
1 t Salt
2 ts Kelp
2 ts Dill weed
1/4 ts Cinnamon
1/2 ts Peppermint
1 t Paprika
1/2 ts Pepper
1/2 ts Allspice
Juice of 1 lemon
12 ea Grape leaves

Saute onions in oil till light brown. Add 1 c water
with the rice, salt kelp. Mix well. Cover cook
till the water is absorbed. Remove from heat, cool
slightly add remaining spices. Place 1 generous ts
of filling onto each grape leaf. Make one fold up
from the base of the leaf, tuck in the sides roll up
tightly. Place in a heavy saucepan fold down,
packing the rolls tightly. Add remaining cup of water
lemon juice. Cook slowly over low heat till almost
all the liquid has been absorbed. Serve hot or cold.

“Vegetarian Times Cookbook”

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Title: Potatoes Au Canine or Feline
Categories: Pets
Yield: 1 servings

3 c Boiled sliced potatoes
2 T Grated vegetables
1/2 c Creamed cottage cheese
1 T Nutritional Yeast
2 T Grated carrots
1/4 c Whole milk
1/4 c Grated cheese

Layer in a casserole dish the first 5 ingredients. Then pour the milk
on top of all; sprinkle with cheese. Bake about 15 minutes at 350
until cheese melts and slightly browns. Serve cool.

Notes: As a potato substitute, you can use 3 cups of cooked oatmeal
or 3 cups cooked brown rice.

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