Meatless Spaghetti Sauce

Recipe By : William Grant/ eat-lf list
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound eggplant — peeled, 1 inch cubes
1 medium onion — chopped
3 garlic cloves — minced
1 teaspoon dried parsley
14 1/2 ounces stewed tomatoes — Italian style
6 ounces tomato paste
4 ounces mushroom pieces — undrained
1 teaspoon dried oregano
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon Italian seasoning — or to taste

Combine stewed tomatoes and eggplant in a crockpot. Cook until eggplant
is soft. Pass the mixture through a food mill and return to the
crockpot. Add all remaining ingredients. Stir well. Cover cook on
High another hour or on low overnight.

Makes about 6 cups. Serve over your choice of pasta.

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Serving Ideas : Sprinkle each serving w/nonfat shredded mozzarella
cheese

NOTES : Fantastict served over polenta.

CATFISH AND SHRIMP STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 c Chopped onion
2 Cl Garlic — minced
28 oz Tomatoes
3 tb Tomato paste
1 Bay leaf
4 c Water
1 c Dry white wine
8 oz Clam juice
1/2 lb Medium shrimp — shelled
2 cn Fillets
1/2 ts Salt
1/4 ts Pepper
Coriander — or parsley
Lemon slices

In large soup pot, heat oil. Saute onion and garlic
until unions are transparent. Add tomatoes, tomato
paste and bay leaf. Cover and simmer 25 minutes. Add
water, wine and claim juice. Simmer uncovered 45
minutes. Add shrimp, catfish (cut into 1-inch cubes),
salt and pepper. Cook 10 minutes, or until catfish
flakes easily. Remove bay leaf. Garnish each serving
with chopped coriander and lemon slices.

Serves 8.

Serve with fresh salad and French bread.

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CREAM OF LIMA BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried lima beans
6 c Cold water
2 sl Onion, diced
4 sl Carrot, diced
1/2 ts Paprika
4 tb Butter or butter substitute
2 tb Flour
1 c Cream or milk
1 t Salt

Wash lima beans. Cover with cold water. Let stand
overnight. Add 6 cups cold water. Cover. Simmer
slowly until tender. Rub beans through sieve. Heat to
boiling. Fry onion and carrot 5 minutes in 2
tablespoons butter. Remove vegetables. Add flour,
salt, and paprika to hot butter. Stir until browned.
Add to boiling bean puree. Add cream or milk and
remaining butter. Mix thoroughly. Serve at once. 8
servings.

Grace Viall Gray, Glen Ellyn, IL.

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Title: Italian ziti medley
Categories: Italian, Pasta, Cheese/eggs
Yield: 6 servings

1/2 lb Italian sausage *
1 c Sliced mushrooms
1/3 c Chopped onion
2 1/4 c Milk
1/2 c Butter or margarine
1 c Green pepper strips
1/3 c All-purpose flour
8 oz Cheddar cheese shredded
1/2 c Grated parmesan cheese
8 oz Cut Ziti – uncooked
1/2 ts Pepper

* Sliced into coins

In 4-quart saucepan, brown sausage. Remove from pan and drain off fat.
Melt butter and cook mushrooms, pepper and onion until tender but not
brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook,
stirring consstantly over med-low heat until mixture begins to boil.
Boil and stir 1 minute. Blend in 1 1/2 cups cheddar cheese, parmesan
cheese and pepper until cheeses are melted and mixture is smooth. Cook
ziti according to package directions, and drain. Stir hot cooked ziti and
sausage into vegetable cheese mixture. pour into buttered 2-quart
casserole. Sprinkle with remaining 1/2 Cup cheddar cheese. Bake covered
at 350 for 30 minutes or until hot and bubbly.

Typed at you by Mara Kent — =FE DeLuxe=FD 1.26b #5627 =FE Judge a man by=
his
questions, rather than answers.

~– TMail v1.31.3 * Origin: MicroFone 8.2 Gigs 9 Lines V.32b 908-494-8666
(1:107/331)

BBS: High Country East Date: 06-18-93 (15:12) Number: 13215 From: MARA=
KENT
Refer#: NONE To: ALL Recvd: NO Subj: MIRIAM’S KUGGEL Conf: (52) Cooking

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Title: Sourdough Biscuit Dough
Categories: Home Cookin,
Yield: 4

1 c warm water (115°)
1 pk dry yeast
½ cup sugar
1 tb salt
3/4 c cooking oil
½ teaspoon soda
2 c buttermilk
6 c flour
3 tb baking powder

Mix together warm water, yeast, sugar and salt.
When yeast is dissolved, add oil.
Combine soda with buttermilk and add to yeast mixture.
Sift together flour and baking powder.
Combine dry and liquid ingredients.
Place in airtight (covered) container in refrigerator and use as
needed. The longer this dough is kept, the better it is.
When ready to use, preheat oven to 350° F.
Place amount of dough you can lift with two teaspoons into
each cup of greased muffin tins.
Let rise until double in bulk.
Bake at 350°F about 30 minutes, until brown.

MMMMM

Title: Harriet’s Southern Biscuits
Categories: Breads
Yield: 8 Servings

1 c Flour, plus 2 Tablespoons
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
2 tb Crisco
1/2 c Buttermilk
1 tb Crisco, for frying pan

Mix the dry ingredients together in a mixing bowl.
Blend in the Crisco until the mixture is coarse and
grainy. Harriet uses a fork, but I have better luck
with a pastry blender. Then, using a fork, stir in
the buttermilk. Do not overmix.

Put on a floured board and knead just a few times.
Pat out the dough to about 1/2 inch thick. Cut with a
biscuit cutter or a glass. (Flour the cutter.) Do not
handle the dough too much, or it will get tough.

Use a heavy black frying pan. Place the 1 tablespoon
of Crisco in the frying pan and put the frying pan in
the over for about 7 minutes. Remove the pan from the
oven and place the biscuits in the pan. Turn each once
in the oil and bake the biscuits at 500 degrees for 10
minutes, or until light brown.

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Seafood Pasta Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Low-Cal Salads
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cup Pasta — tri-colored spiral
1 cup Shrimp — cooked
1/3 cup Green pepper — diced
1/4 cup Carrots — sliced
1/2 cup Zucchini — sliced
1/3 cup White wine worcestershire
1/3 cup Mayonnaise

salt and pepper to taste * cook pasta according to package directions ** 1
can (6 1/2oz.) tuna, drained and flaked can be used for shrimp. *** Lea
Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta,
shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire,
mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at
least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe
booklet, write Lea Perrins, P.O.Box 1579, Ridgely,

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DANISH ROLLS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 3/4 c Bread flour (8 1/5 oz)
1/2 c All purpose flour (2 1/3 oz)
4 tb Sugar
3 tb Dry milk
1 t Salt
1/3 c Butter (2 1/10 oz)
1/2 c Water
1 sm Egg
2 ts Dry yeast
FILLING:
1/3 c Raisins (3 oz)
1/4 c Sliced almonds (2/3 oz)
OR
1/2 c Mixed nuts — chopped
1 tb Cinnamon
2 tb Sugar
1 Egg — beaten for top

1. Place first 6 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place the dough in a greased bowl. Cover.
Rest for about 30 minutes in the refrigerator. 3. Roll out the dough
on a lightly floured surface into a 10 x 16 inch rectangle. 4. Spread
the filling over the dough. 5. Starting at one short edge, roll the
dough up tightly into a log. 6. Brush with beaten egg over the sealed
end. 7. Cut the log into 10 equal portions. 8. Place on a greased
baking pan. Spray water on top. Proof at 90 deg. for 20 to 30
minutes. 9. Brush rolls with beaten egg. 10. Bake in 375 deg. oven
for 10 to 15 minutes or until golden brown.

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Title: PORCUPINE COOKIES
Categories: Cookies
Yield: 4 servings

2 ea Eggs beaten
1 c Sugar
2 c Chopped dates
1 c Chopped walnuts

Mix all to-gether drop by tsp. into shredded
coconut. Form into balls. Cook on greased cookie sheet
in slow oven 275 until coconut is lightly browned

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CANNING SNAP ITALIAN BEAN PIECES (GREEN W

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 14 pounds is needed per canner
load of 7 quarts; an average of 9 pounds is needed per
canner load of 9 pints. A bushel weighs 30 pounds and
yields 12 to 20 quarts–an average of 2 pounds per
quart.

Quality: Select filled but tender, crisp pods. Remove
and discard diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or
cut or snap into 1-inch pieces.

Hot pack–Cover with boiling water; boil 5 minutes.
Fill jars loosely, leaving 1-inch headspace.

Raw pack–Fill jars tightly with raw beans, leaving
1-inch headspace. Add 1 teaspoon of canning salt per
quart to the jar, if desired. Add boiling water,
leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Snap and Italian
Beans in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb. Table 2. Recommended process time for Snap and
Italian Beans in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 20 minutes for Pints, 25 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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