Title: SPAM CARBONERA
Categories: Main dish
Yield: 6 servings

1 Onion, finely chopped
1/2 ts Fennel seeds
1 3/4 c Chicken broth, divided
1 cn SPAM Luncheon Meat, cut into
-strips (12 oz)
1 c Finely chopped parsley
3 Egg whites
1 Egg
1 pk Vermicelli (16 oz)
1 1/2 c Shredded Parmesan cheese,
-divided

In non-stick skillet, combine onion, fennel, and 1 cup broth. Bring
to a boil; boil, stirring occasionally, until liquid has evaporated.
Add SPAM and remaining 3/4 cup broth. Bring to a boil. Add parsley.
In bowl, beat together egg whites and egg. Cook vermicelli according
to package directions. Drain well. Add hot pasta to SPAM mixture.
Pour egg mixture over pasta and immediately begin lifting with 2
forks to mix well. Add 1 cup cheese. Mix until all broth is absorbed.
Sprinkle top with remaining cheese.

—–

Title: Dalt’s Baked Potato Soup
Categories: Soup, Potato, Bacon
Yield: 6 servings

3 md White or red waxy potatoes,
Peeled and quartered
4 tb Butter
2 md Onions,diced about 1/4inch
1/4 c All purpose flour
4 c Chicken broth or 2 (14 1/2
Ounce) cans reduced salt
Chicken broth and 6 tb water
1 c Dried potato flakes (I used
Martha White “Spud Flakes”
2 c Half and half
1/8 ts White pepper
1/8 ts Salt
1/2 ts Dried basil
1/8 ts Garlic powder
1/8 ts Tabasco sauce
6 Strips bacon, cooked and
Crumbled
2 oz Colby cheese, shredded
3 tb Chopped chives or scallions

Place potatoes in a large pot of cold water and bring to a boil. Boil
gently about 20 minutes or until potatoes are tender. Drain, cook
and cut into 1/2-inch dice (about 3 cups), set aside.

In a large, heavy saucepan, melt the butter over medium heat. Add the
onions, turn heat to low and cook the onions, stirring occasionally,
for 15 minutes. Do not brown.

Stir in flour and let bubble for 2 minutes, stirring occasionally.
Raise heat to medium and whisk in the chicken broth. When the broth
is hot, whisk in the potato flakes and continue shisking until
mixture is smooth. Let simmer on low heat for 15 minutes, stirring
occasionally. Whisk in the half and half and simmer an additional 10
minutes;do not broil. Stir in the seasonings and the potato cubes.

To serve, divide among 6 large soup bowls. Sprinkle the tops with the
bacon, cheese and chives.

Per serving: 379 calories, 11 grams protein, 24 grams of fat, 31 grams
carbohydrates, 65 milligrams cholesterol, 375 milligrams sodium, 58
percent of calories from fat.

Formatted by: Diana Eichman

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Title: Dakota Buffalo Beer Pie
Categories: Meats
Yield: 1 servings

2 lb Commercially raised buffalo
-meat, cut into 1 inch
-cubes
2 ts Salt
1/2 ts Freshly ground pepper
1 ts Sage
1/3 c Flour
1/4 c Oil
1 lg Onion, chopped
1 Carrot, chopped
1 Stalk celery, diced
1 lg Potato, cubed
2 c Beef broth
1/4 c Tomato puree
1 c Beer
1 Clove garlic, crushed
1 Bay leaf
3 Sprigs parsley
1 Whole clove
1/2 ts Thyme
-pastry for a single crust
9 Inch pie

Season the meat cubes with salt, pepper, and sage, and dredge in 1/4
cup of the flour. Heat oil in a large skillet and brown the meat on
all sides. Using a slotted spoon, transfer meat to a heavy Dutch
oven. In the remaining oil in the skillet, saute onion, carrot,
celery, and potatoe until lightly browned. Using a slotted spoon,
add vegetables to meat in Dutch oven. Sprinkle remaining flour over
drippings in skillet and cook stirring, until lightly browned. Stir
in the broth, tomato puree, beer, garlic, bay leaf, parsley, clove,
and thyme. Pour over meat and vegetables. Bring to a boil, cover, and
simmer until meat is tender, about 1-1/2 hours. Pour into a deep 9
inch pie dish and let cool. When meat is cool, roll out pastry and
cover dish. Cut steam vents in crust and bake in preheated 425F oven
for 30-35 minutes, until pastry is browned. Makes 6 servings.

Converted by MMCONV vers. 1.50

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BLACK BOTTOM PIE DGSV43A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HELEN CORBITT—–
—–BOTTON LAYER—–
1 Gingersnap crust
1 tablespoon Unflavored gelatin
4 tablespoons Cold water
2 cups Milk
1/2 cup Sugar
1 tablespoon Cornstarch
1/4 teaspoon Salt
4 Egg yolks — beaten
2 ounces Unsweetened chocolate — melt
1 teaspoon Vanilla
—–CREAM LAYER—–
4 Egg whites
1/8 teaspoon Cream of tartar
1/2 cup Sugar
1 tablespoon Rum
1 teaspoon Sherry
3/4 cup Heavy cream
1 tablespoon Unsweetened chocolate — shave

1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar,
cornstarch, and salt together, stir slowly into milk, and cook until think. Add
gradually to beaten egg yolks. Return to double boiler and cook 3 minutes
longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate and
vanilla to one half of the mixture to make chocolate layer. Pour carefully into
Gingersnap crust.2. For cream layer, let reamining half of custard cool. Beat
egg whites until frothy; add cream of tartar; continue beating to a soft peak.,
and gradually add sugar. Fold meringue into cooled custard; add flavorings.
Pour carefully over chocolate layer. Chill in refirgerator until set. When
ready to serve, whip cream, spread on top of pie, and sprinkle with shaved
chocolate.

– – – – – – – – – – – – – – – – – –

Date: Wed, 13 Jul 94 10:45:00 EDT
From: “Anne.Cox” <20676AC@msu.edu>

Source: Vegetarian Journal, July/August 1994 “Lentil Mania” by Jacqueline
Dunnington (adapted)

Lentil and Leek Risotto (serves 2 with leftovers as a main dish) [T]

4 chopped leeks (green and white parts, well washed)
4 cloves garlic, minced
1 red pepper, finely chopped
3 c vegetable broth or water
1-1/4 c brown rice
salt and pepper to taste
approx. 1 T chopped fresh basil or a pinch dried basil
1 c cooked lentils
1/4 c freshly chopped parsley
1/4 c finely grated carrots

In a 4 quart deep pot with cover, saute leeks, garlic and red pepper in a
small amount of the broth. When soft, add the rest of the broth or water, and
stir in rice along with seasonings. Reduce heat and simmer covered for about
40 minutes or until rice is done. Uncover, stir in cooked lentils and reheat
until lentils are hot. Garnish with parsley and grated carrot before serving.

Title: Tabouli
Categories: Appetizers, Rice, Mcdougall
Yield: 4 servings

1/2 c Bulgur; dry
1 c Water; boiling
1 Tomato; chopped
1/2 c Fresh parsley; chopped
2 tb Lemon juice
1/8 ts Garlic powder
1/4 c Green onions; chopped
(about 3 green onions)
1/4 c Fresh mint leaves
1/2 c Garbanzo beans, cooked

Recipe by: McDougall Put the bulgur in a small mixing bowl. Pour the
boiling water over the bulgur. Mix. Cover with a towel and let stand for 1
hour. After 1 hour the excess water should be removed. The easiest way to
do this is to pour the bulgur and water into a fine mesh strainer. Let the
water drain off, pressing the bulgur with your hands to remove as much of
the excess water as possible. Place the drained bulgur in a bowl. Add the
remaining ingredients. Toss well to mix. Cover and refrigerate at least 2
hours to blend flavors.

HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck
dinner or picnic. Try it stuffed in pita bread for a different sandwich
idea. This recipe can be doubled or quadrupled easily for larger amounts.
Keeps well in regrigerator.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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BUTTERMILK BREAD IN A PRESSURE COOKER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
1/2 c Sugar
1 c Flour
1/2 ts Soda
1 t Baking powder
1 c Buttermilk (I don’t have the
-recipe at hand, but you can
-make
Quite adequate buttermile
-from dried milk)
1 c Nut, dates and/or raisins
4 c Water in pressure cooker
-with rack.

Combine egg and sugar. Sift flour, soda and baking
powder. Add buttermilk anternately with sifted dry
ingredients. Mix well. Add nuts and stuff. Turn into
buttered bowl and cover with wax paper. Place bowl in
cooker on rack with water. Place cover on cooker.
Steam without pressure weight for 15 minutes, then
cook at cook position for 25 minutes, allow to cool
naturally.

Works, and makes quite tasty bread. I’ve also got a
really good receipe for making brown bread and boston
brown bread in a pressure cooker.

After a week at sea, we (a crew of four) could polish
off a whole loaf at one sitting, especially if the
butter was still firm.

– – – – – – – – – – – – – – – – – –

CAJUN YAM-PECAN BISQUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bn Green Onions, finely chopped
Reserve half of tops
2 tb Pecan Oil
2 tb Cajun Blackened Seasonings
1 lb Yams, peeled and chopped
1 1/2 qt Chicken Stock
Salt
1/2 c Ground Toasted Pecans, or
Pecan Meal

Saute green onions breifly in oil in a soup pot. Add
Cajun seasonings and saute 30 seconds longer to bring
up flavors. Stir in yams and stock. Add a little salt.
Cook until yams are soft enough to puree. Puree into a
smooth soup. Stir in ground roasted pecans. Season
with salt to taste. Just before serving, stir in
reserved green onion tops.

Per Serving: Calories: 280, Protein: 8g,
Carbohydrates: 26g, Fat: 17g, Saturated Fat: 1g,
Cholesterol: 0mg, Sodium: 545mg, Fiber: 3g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

– – – – – – – – – – – – – – – – – –

Title: Honey Nugget Cookie
Categories: Cookies
Yield: 72 servings

1 c Shortening
1 c Brown sugar
1 c Honey
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3 c Flour
3 c Oats
2 Eggs

Recipe by: D P Honey at Texas Folk Life Fest
Preheat oven to 350 degrees.

Cream shortening, sugar, honey, and eggs. Stir in remaining ingredients.
Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees for
10-12 minutes.

—–

CORN CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Sl Salt pork
1 ea Onion, large, sliced
4 ea Potato, large, sliced
2 c Water
6 ea Soda crackers, large
1 x *soaked in:
1 c Milk
2 c Corn
1 t Salt
1/4 ts Paprika

Cut the salt pork in cubes and brown. Add onion and
cook until browned; add the potatoes and water and
cook until potatoes are soft. When potatoes are
cooked, stir in the crackers which have been soaked in
the milk, corn, salt and paprika. Heat thoroughly and
serve. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

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