Title: CROCKPOT MEATBALLS
Categories: Crockpot, Hamburger, Appetizers
Yield: 6 servings

1 Jo Ferry
2 lb Hamburger
1 c Breadcrumbs
1 Egg
Grated parmesan cheese
Parsley and oregano
Onion and garlic powder
Milk
1 cn Beer
1 pk Ketchup; regular size

Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make
small meatballs. Mix ketchup and beer in the crockpot and start to
heat. You can put the raw meatballs into the sauce and simmer for
several hours. I like to bake the meatballs first to get out most of
the grease.

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Apple Pudding – Lighter

Recipe By : Eloise Greismeyer
Serving Size : 9 Preparation Time :1:00
Categories : Desserts Breads, Muffins Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1/8 cup Lighter Bake
2 medium eggs
1 cup flour
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 cups apples — peeled and diced
1 cup walnuts — chopped
1 teaspoon baking soda
1/8 cup hot water

Cream sugar shortening together.
Add eggs and mix at low speed until blended.
Stir flour, nutmeg and cinnamon together and add to egg sugar. Mix.
Stir in apples nuts.
Dissolve baking soda in hot water, then stir into batter.
Pour into greased floured square baking dish.
Bake at 375 degrees until knife inserted at center comes out clean.
Approx baking time 35 – 45 minutes.

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NOTES : Use Rome Beauty or Jonathon apples.

Spicy Carrot And Orange Soup

Recipe By : Twelve Months of Monastery Soups. p. 124
Serving Size : 124 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tablespoons Olive Oil
2 Leeks, White Part Only — Finely Chopped
12 Carrots — Peeled And Chopped
6 Cups Vegetable Or Chicken Stock
1/2 Teaspoon Nutmeg
1/2 Teaspoon Paprika
Pinch Cayenne
Pinch Ginger
1/2 Cup Fresh Cilantro — Finely Chopped
Rind Of 1 Orange
1 1/2 Cups Orange Juice
Salt And Pepper — To Taste
6 Slices Orange, Very Thin — For Garnish

1. Pour the oil in a good-sized pot and gently saute the leeks for about 2
minutes with the pot covered. Add the chopped carrots, stir well, cover
the pot, and continue cooking for about 4-5 minutes over low heat.

2. Uncover the pot, stir once more, and add the stock, nutmeg, paprika,
cayenne, ginger, cilantro, orange rind, orange juice, salt, and pepper to
taste. Bring the soup to a boil. Cover the pot and let the soup simmer
for 30 to 40 minutes.

3. Allow the soup to cook and then pass it through a sieve or blend it in
a blender or food processor. this soup can be refrigerated for a few hours
and served cold, or if you decide to serve it hot, reheat it just before
serving and let the soup stand for 3 minutes. Garnish the soup with thin
orange slices at the center of each serving.

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Title: Pasta And Crab Salad
Categories: Salads
Yield: 1 servings

4 c pasta, cooked and chilled
1/2 pk crabmeat
1 1/2 c mayo
1 garlic, salt, pepper
1 onion, diced
1 ~~~~optional ingredients~~~~
1 broccoli
1 peas
1 cauliflower
1 carrots
1 celery

Mix all ingredients in a large bowl. Let sit in fridge till chilled
thoroughly.

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Title: Mary Litchfield Grimwood’s 1890 English Plum Puddings
Categories: Christmas, Desserts, Fruits, Harned 1994, Nuts
Yield: 6 puddings

4 1/2 c All-purpose flour*; sifted
4 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 ts Cinnamon
1 ts Allspice
1/2 ts Cloves
1/4 ts Nutmeg
1 Box muscat raisins; seeded
1 Box seedless nectar raisins
— (golden raisins)
-or-
1 Box sultanas
1 Box currants
2 c Finely chopped apples
1 1/2 c Chopped black walnuts and
-pecans; mixed
1 lb Good beef suet
— ground by butcher
2 c Light brown sugar
6 Eggs; well beaten
1 1/2 c Buttermilk
1 c Soft fresh bread crumbs
— from homemade-type bread

*Plus additional flour for dusting fruits and adding to batter if
needed.

Grease and flour six 1-pound coffee cans or pudding molds.

Sift the 4 1/2 cups flour with next 7 dry ingredients into a large
bowl. In a separate bowl, dust the raisins, currants, apples and nuts
with 2 tablespoons additional flour.

Mix together the suet, brown sugar, eggs and buttermilk. Add the suet
mixture gradually to the sifted dry ingredients, mixing well. Add
fruits and bread crumbs; mix until well-blended. (If batter is not
stiff, stir in additional flour as needed.)

Divide mixture among prepared cans or molds, filling them half full.
Cover each with a double sheet of waxed paper and tie down securely.

Pressure cooker: Place hot water in the bottom of a large pressure
cooker/canner, using enough to reach a level just below the bottom of
a steaming rack. Place cans or molds on the rack. Cover the pressure
canner and steam the puddings 20 minutes with the vent tube (or
petcock) open. Then attach the automatic pressure control or close
the petcock and cook for 50 minutes at 10 lbs. pressure. Remove the
pressure cooker from heat. When pressure is completely reduced, open
and remove the puddings from the cooker.

Regular steamer: In a large stockpot or boiling water bath canner, add
water to come up just below the bottom of the steaming rack. Add
puddings, cover and steam for 6 hours, adding water as necessary to
keep from boiling dry. It helps if the lid is tightfitting; if not,
try putting a weight on the lid to keep it down, or cover the pot rim
with a strip of aluminum foil to help the lid fit more tightly.

To serve, slice and resteam in the top of a double boiler over
simmering water until hot, about 1 hour. Serve with hard sauce and
whipped cream flavored with brandy or the Wilson family’s favorite
sauce (see recipe).

This pudding will keep for months in the refrigerator or may be
frozen up to one year.

Eulalie Jeter’s grandmother’s recipe in Special Writer Marilyn
Kluger’s 11/25/92 “A Dickens of a Delight: Christmas Plum Pudding is
a Holiday Treat Straight from Merry Olde England” article in “The
(Louisville, KY) Courier-Journal.” Pg. C7. Typed for you by Cathy
Harned.

MMMMM

Broccoli Pesto Cheese Ravioli

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRAIG GARDINER (KNHT09A)
1 Head broccoli florets
3 tablespoons Olive oil
2 tablespoons Parmesan cheese, grated
1 1/2 teaspoons Lemon juice
1/2 teaspoon Garlic, minced
1/4 teaspoon Salt
2 tablespoons Walnuts pcs
1/2 pound Ravioli, cooked
1 tablespoon Olive oil
2 tablespoons fresh basil, chopped for garnish
Parmesan cheese, grated

Select the nicer half of the florets and reserve.
Blanch the remainder in boiling water, refresh in cold water and then
drain and dry them. Combine the blanched broccoli in the food processor
with olive oil, cheese, lemon juice, garlic, and salt. Blend until
smooth, then add walnuts and pulse until nuts are chopped. Remove from
bowl and set aside. Add the reserved broccoli florets to the pot a
minute before ravioli are done. Drain ravioli and broccoli in a
colander. Return warm pot to low heat and add olive oil. Return ravioli
and broccoli to pan and toss with sauce mixture and serve immediately
in hot deep plates, garnished with fresh basil if desired. Pass
additional grated Parmesan cheese.

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Summer Fruit Bowl

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Water
1 1/2 c Sugar
3 T Lime juice
3/4 c Mint leaves,minced
20 lb Watermelon
1 Cantaloupe,small
6 Plums,large
4 Nectarines,large
1 lb Grapes,seedless green

1. In 2-quart saucepan over medium heat, cook water, sugar, and lime juice
15 minutes or until mixture becomes a light syrup. Stir in mint leaves;
cover and refrigerate until well chilled.
2. Cut watermelon into bited-sizepieces; discard seeds. Cut cantaloupe into
bite-sized pieces; cut unpeeled plums and nectarines into wedges. Combine
cut-up fruits with grapes and arrange in very large bowl. Pour chilled
syrup through strainer over fruit; gently toss to mix well. Cover and
refrigerate to blend flavors, stirring mixture occasionally.

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PANE GIALLO (POLENTA BREAD)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Unsalted bread
2 tb Minced garlic
1 c Polenta (coarse yellow corn
Meal)
1 1/2 ts Salt
1 t Fresh ground black pepper
3 Eggs — separated
2 c Milk
1/2 c Half and half
1 c Roasted red peppers — minced
Olive oil

in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add
garlic and saute until fragrant. remove from heat. combine polenta, salt
and pepper in a bowl and set aside. Put egg yolks, milk and half and half
in a saucepan and wisk well. Bring to a boil, whisking constantly. add
cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes
stirring constantly with wooden spoon. Add remaining butter and cook an
additional 2 minutes. Preheat oven to 375 brush souffle dish or casserole
with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg
whites with a pinch of salt until stiff peaks form. Gently fold whites into
thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed
and golden about 30 minutes. Serve immediately.

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Fantastic Artichoke Dip

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cream Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Oz Cream cheese
12 Oz Shredded mozzarella
1 C Mayonaise
1 C Grated parmasean
1 Onion; — finely chopped
2 Cl Garlic; — finely chopped
2 Jars Marinated artichoke hearts
2 pita bread

Drain artichokes well and tear them apart with your fingers.
Cut up pita bread into chip size triangles, seperate and bake on a cookie
sheet until crispy (approx 5 minutes).
Combine all other ingredients and mash.
Bake in a uncovered casserole dish for approx 30 minutes @ 350 or until bubbly.
Serve hot out of the oven and scoop up dip with pita bread

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Vegetable Barley Soup with Mint

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Garlic Veal Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 qt Beef broth
1 cn V-8 Juice (46 ounces)
2 c Water
1 c Diced celery
1 c Diced peeled potatoes
1 c Chopped onions
1 c Sliced carrots
3/4 c Uncooked barley
4 cl Garlic, minced
2 T Italian seasoning
1 t Lemon-pepper seasoning
2 t Dried rosemary, crushed
1 t Fennel seed
1 t Dried mint
Parmesan cheese, optional

Souce: A Jun/Jul 1996 In a large kettle or
Dutch oven, combine all ingredients except the cheese; bring to a boil.=
Reduce the heat; cover and simmer for 3 hours. Top each serving with
cheese if desired. Yield:12-14 servings (3 1/4qts.) From the
recipe files of suzy@gannet.infi.net

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