Title: Pizzaburgers
Categories: Hamburger Meats Main dish
Servings: 4

2 lb Hamburger 12 oz (2 cn) Toamto Sauce
6 oz Stuffed Green Olives,Chopped 1 lb Cubed Mozzerlla Cheese
1 x Salt, Pepper, and Oregano

Use small jar of stuffed green olives in this recipe.
Salt, pepper, and oregano to taste.
————————————————————————–
Brown hamburger; add tomato sauce and seasonings. Simmer until thick.
Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or
saran wrap. Refrigerate until ready to serve. Reheat in microwave or
oven.

Makes 14 to 16 buns.

—————————————————————————–

MUNG BEAN PASTRIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bakery Thai
Desserts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mung bean flour
3/4 c Sugar
2 dr Red or green food colouring
1/4 c Rice flour
3/4 c Coconut milk
1/2 ts Salt
2 tb Yellow mung beans, optional

In a large bowl, combine the mung bean flour, sugar,
food colouring 2 c cold water. Stir until the flour
is almost dissolved. Strain through cheesecloth into
a pot. Over medium heat, stir the liquid until all
remaining solids are completely dissolved the
mixture is thick sticky enough to coat a spoon.
Cool for 15 minutes. Cover a baking sheet with waxed
paper. Drop the mixture by the spoonful onto the
sheet. Do not allow the circles to touch. Let cool
to room temperature. In a large bowl, combine the rice
flour, milk salt, stirring until dissolved. Strain
into a pot cook over medium heat for 10 minutes.
Drop 1 ts of this onto the cooling gelatin circles. In
a dry skillet, toast the yellow mung beans until they
turn light brown. Generously sprinkle onto the
pastries refrigerate for 1 hour before serving.
They will keep in the refrigerator for 2 or 3 days.

– – – – – – – – – – – – – – – – – –

CANNING POTATOES (WHITE, CUBED OR WHOLE)

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

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

Quantity: An average of 35 pounds is needed per canner
load of 7 quarts; an average of 22-1/2 pounds is
needed per canner load of 9 pints. A bag weighs 50
pounds and yields 8 to 12 quarts–an average of 5
pounds per quart.

Quality: Select small to medium-size mature potatoes
of ideal quality for cooking. Tubers stored below 45
degrees F may discolor when canned. Choose potatoes 1
to 2 inches in diameter if they are to be packed whole.

Procedure: Wash and peel potatoes. Place in ascorbic
acid solution to prevent darkening. If desired, cut
into 1/2-inch cubes. Drain. Cook 2 minutes in boiling
water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with hot potatoes and
fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for White Potatoes
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 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 White Potatoes
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 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

– – – – – – – – – – – – – – – – – –

Title: Pink Marble Pudding
Categories: Desserts
Yield: 6 servings

2 c Rhubarb, fresh or frozen
-OR canned stewed, sweetened
2 c Raspberries, fresh or frozen
-OR canned and sweetened
14 Fig cookies; crumbled
1 c Sugar
1 c Heavy cream
1 ts Vanilla
3 tb Confectioners’ sugar

Combine rhubarb and raspberries. Puree them through food mill or sieve.
Place in saucepan with sugar and crumbled fig cookies. Heat slowly,
stirring constantly until fig cookies are almost blended into mixture.
When cool, place in refrigerator to chill. Just before serving, whip
cream with vanilla and confectioners’ sugar. Place fig mixture in dessert
glasses alternately with spoonfuls of whipped cream. Top with cream and
serve very cold. Fancy enough for a party, this is simple enough for
every day. Serves 6 to 8.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Flaming Mangos (Kh)
Categories: Desserts, Fruits
Yield: 1 servings

2 Fresh mangos
1 c Orange juice
2 tb Sugar
1 c Tequila

Wash and peel fresh mangos: cut each into 6 slices. Place in chafillg
dish or skillet. Pour orange juice over fruit and sprinkle with
sugar. Heat to simmering stirrlng gently to dissolve sugar and coat
fruit. After 3 or 4 minutes. pour tequila: keep over medium heat.
Flame sauce by pouring a little tequila into teaspoon and holding it
over flame of chafing dish or range until it flames: then use this
flaming tequila to light tequila on top of mangos. Serve over vanilla
ice cream.

MMMMM

Title: Red Peppers Stuffed with Shrimp
Categories: Main dish, Seafood
Yield: 4 servings

2 lg Sweet red peppers
3 T Butter
1/4 c Chopped onion
1/4 c Flour
1 c Sour cream room temperature
1 t Fresh lemon juice
1 t Dijon mustard
2 T Chopped fresh parsley
1 cn Water chestnuts, drained
And thinly sliced (8 oz.)
2 c Cooked tiny shrimp
Salt and freshly ground
White pepper
1/2 c Monterey Jack cheese finely
Shredded

Directions;
Preheat oven 350 degrees. Halve peppers lengthwise, remove seeds and
membrane. Blance for 4 minutes in boiling water, drain.
Melt butter and saute onion until soft, do not brown. Sprinkle with
flour and cook until bubbly. Remove from heat and blend in sour
cream. Cook over low heat until thickened. Add lemon juice,
mustard, parsley, water chestnuts, and lastly shrimp. Season with
salt and pepper. Spoon into pepper shells, and sprinkle tops with
cheese. Bake 30 minutes till heated through and cheese is bubbly.
source marina

MMMMM

FRENCH STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cyberealm Ethnic
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stew beef
1 c Burgundy
1 cn Cream of mushroom soup
1 pk Dry onion soup mix
1 c Onions (small) [cooked]
1 c Baby carrots [cooked]
1 c Green olives

1) Cut beef into small chunks and place into a large casserole,
add the wine, soup, and soup mix… mixing well… 2) Bake in a 250o
oven for 4/ hrs… then add the onions, carrots, and olives, return
to oven and bake for an additional 30 min. 3) Serve with a salad and
warmed french bread…

– – – – – – – – – – – – – – – – – –

Title: Christmas Hazelnut Balls
Categories: Cookies, Holiday
Yield: 20 servings

1 c All-purpose flour
1/2 c Margarine
1 c Hazelnuts; or pecans
2 tb Sugar
1/8 ts Salt
1 ts Vanilla extract
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:55
1. Combine all ingredients in a large bowl except the confectioner’s
sugar. Use a large wooden spoon or your hands to mix thoroughly.
2. Refrigerate dough for 30 minutes — a very important step.
3. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased
cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until
set but not brown. Do not overcook.
4. Let stand 1 minute in pan then remove to wire rack. Cool until
barely warm. Roll in sifted confectioners sugar. Cool completely, then
just before serving, roll again in the confectioners sugar.

Yield: about 20 balls. Do not make them too large or they will not cook
properly.

—–

Amaretto Peach Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Lowfat/Low Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons margarine
1/3 Cup Sugar
1 large egg
3/4 Cup Unbleached All-purpose Flour
24 Ounces nonfat Cream Cheese — softened
3/4 Cup Sugar
3 Tablespoons Unbleached All-purpose Flour
3 large Eggs
16 Ounces peach halves in juice
1/4 Cup Amaretto

* Peach halves should be drained, and then pureed.
———————————————————————- —–
Combine margarine and sugar until light and fluffy. Blend in egg. Add
flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at
450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Add peaches and liqueur; mix well. Pour
over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to
250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with additional peach
slices and sliced almonds, if desired.

– – – – – – – – – – – – – – – – – –

Title: Bill’s Navy Bean Soup
Categories: Soups
Yield: 8 servings

1 c navy beans
2 celery stalks
2 carrots
1/2 onion
2 ham hocks
: salt
1/8 ts black pepper
3 TB margarine
3 TB all-purpose flour

1. Pick over the dried beans and discard any debris.
Wash and drain. Put beans in a large pot and cover
with water. Let stand 8 hours or overnight. 2. The
next day, chop celery, carrots and onions into
1/4-inch pieces. (This is easier with a food
processor.) Drain beans. Add vegetables, 5 cups water,
ham hocks or ham bone, and pepper to taste. Add salt
if you wish. Bring to a simmer and cook over low heat
for 3 hours or until beans are tender. 3. Remove ham
hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces. 4. Put 2 cups of
the soup into a blender along with the margarine and
flour; puree. Pour this puree back in pan. Puree more
of the soup if you prefer a smoother texture. Add the
chopped ham pieces back into the soup. Simmer for
15-20 minutes until soup is slightly thickened.

Yield: 6-8 large servings. This soup is especially
good when sprinkled with a few drops of hot pepper
sauce just before serving.

Recipe By : Jo Anne Merrill

—–