Date: Wed, 07 Sep 94 01:08:11 EDT
From: Trish Rucker

I have a favorite simple beans and rice recipe – ridiculously fast
and easy!

TRISH’S LAZY BLACK BEANS ‘N RICE RECIPE

1/2 small bag white long-cooking rice
(pinch saffron for rice – optional)
1 can Progresso or Goya black beans
seasoning – Tony Chachere’s cajun seasoning (to taste)
pepper
garlic
(no salt necessary with the other seasoning)
salsa or picante sauce
chopped chives

Cook the rice (adding saffron if desired). Being Southern, I usually
cooking it about 30 minutes to get it good and sticky!

In another pot, cook the black beans, adding Tony Chachere’s,
pepper and garlic to taste.

Serve in large bowls – rice, topped with black beans, topped with
a “nest” of salsa and chives.

This is my favorite quick and easy recipe, bar none.

Title: Chilled Raspberry Soup
Categories: Soups
Yield: 12 servings

Jim Vorheis
1 1/2 tb Unflavored gelatin
1/3 c Cold water
3/4 c Hot water
30 oz Frozen raspberries, thawed
3 1/2 c Sour cream (28-oz)
1 1/3 c Pineapple juice
1 1/3 c Half and half
1 1/3 c Dry sherry
1/3 c Grenadine
2 tb Lemon juice
Mint
Whole raspberries

Soak gelatin in cold water for 5 minutes. Stir in hot water and
dissolve over low heat. Push raspberries through a strainer to
remove seeds, then puree. Combine all ingredients and place in a
glass bowl. Cover and refrigerate overnight. Garnish with mint
and/or whole raspberries.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

MMMMM

Stuffed Bean Curd

Recipe By : adapted from Madam Wong’s Long-Life Chinese Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons dried shrimp
4 1/2 teaspoons sherry or water
2 ounces fish fillet
2 ounces pork
1 1/2 teaspoons salt
dash pepper
1 1/2 tablespoons water
4 pieces tofu
4 tablespoons soy sauce, light
1 cup chicken stock
1 tablespoon cornstarch, dissolved in 1 T. water

1. Put shrimp with 1 1/2 t. sherry or water in a bowl. Place on rack in pot
or in steamer. Cover and steam over boiling water 10 minutes.

2. Finely mince shrimp, fish filler, and pork. Add 1/2 t. of salt, 1 1/2 t.
sherry (or water), pepper, and water. Stir thoroughly. Set aside.

3. Cut each piece of tofu in 2 triangles. Carefully make an insert on the
cut side. Stuff meat mixture into hole.

4. Heat oil in wok. Brown tofu in oil.

5. Pour soy sauce, 1 1/2 t. sherry, stock and 1 t. salt onto todu. Cook 5
minutes. Thicken with dissolved cornstarch.

– – – – – – – – – – – – – – – – – –

Per serving: 1089 Calories; 66g Fat (51% calories from fat); 119g Protein; 23g
Carbohydrate; 54mg Cholesterol; 4111mg Sodium

NOTES : May be prepared in advance through step 4, or frozen after step 5.
For VLC, substitute water for sherry in all cases and omit cornstarch,
thinckening if desired. [Nutirtional values are incorrect due to ingredient
listing.]

CREOLE CABBAGE SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Vegetable oil
3 ts White wine vinegar
2 Beef bouillon cubes
2 tb Water,boiling
3 tb Chopped parsley
1 Garlic clove,minced
1/2 ts Basil,crumbled
1/4 ts Thyme,crumbled
1/4 ts Tabasco sauce
8 c Finely shredded cabbage
1 1/2 c Onions,finely chopped

1. Dissolve bouillon cubes in 2 T boiling water. In large bowl,
combine all ingredients except cabbage and onions; mix well.
2. Add cabbage and onions; toss well to coat with dressing.
3. Serve with additional Tabasco if desired.

– – – – – – – – – – – – – – – – – –

Date: Thu, 22 Jul 93 08:09:42 PDT
From: agwin@pyramid.com (Allyson Gwin)

I made the sweet and sour vegetables last night and I reallyy liked them.
My husband thought they were too sour, but I thought the sweet and sour
mixture was just right. If it is too sour, you could cut out some of the
vinegar. Can anyone guess as to how much fat is in this recipe? It did not
give any information. Well, here is the recipe.

Sweet and Sour Vegetables
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 15 minutes

Serve over rice or other whole grains.

1 20 oz. can pineapple chunks in 1 cup sliced carrots
their own juice 4 cups chopped broccoli
1 onion, cut in wedges 1 cup water
1 bunch scallions, cut into 2 cloves garlic, crushed
1 inch pieces 1 teaspoon grated fresh ginger
1 large green pepper, cut into
1 inch pieces

Sauce
1 cup unsweetened pinapple 1/4 cup cider vinegar
juice 2 1/2 tablespoons soy sauce
1/3 cup brown sugar 2 tablespoons cornstarch

Drain the pineapple, reserve the juice and set aside.
Place the vegetables, except the broccoli, in a large pot or wok with
1/2 cup of the water and the garlic and ginger. Saute for 5 minutes. Add
the broccoli and the remaining 1/2 cup water. Stir, then cover and cook
over low heat for 5 minutes.
Combine the sauce ingredients in a separate bowl.
Stir in the pineapple chunks and the sauce mixture. Cook, stirring until
thickened.

PENNE ALA VODKA AND SMOKED SALMON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pastas And Rice Seafood – Entrees

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces penne pasta
2 tablespoons olive oil
1 whole shallot — thinly sliced
4 whole Roma tomatoes — seeded and chopped
2/3 cup whipping cream
pinch ground nutmeg
2 tablespoons fresh dill — chopped
***OR***
1/2 teaspoon dried dill weed
1/3 cup vodka
6 ounces smoked salmon — cut into strips
white pepper
sprig fresh dill

Cook pasta and drain well.

Heaqt oil in a wide frying pan over medium-low heat. Add shallot and cook,
stirring often, until soft but not brown (about 3 minutes). Stir in chopped
tomatoes, cover and simmer for 5 minutes. Add cream, nutmeg, choped dill
and vodka. Increase heat to high and bring to a full boil. Boil for 1 minute.

Add pasta to sauce and mix lightly using 2 spoons, until pasta is well
coated. Remove from heat, add salmon and mix lightly.

Season to taste with white pepper and garnish with dill springs.

– – – – – – – – – – – – – – – – – –

Some of us…….
The Dreamers……..
Were born to dance
Upon the wind…………..

Jouet

Posted to the mm-recipes mailing list
by Simps

Laniev@aol.com wrote:

Cream of Corn Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Corn
2 cups Milk — scalded
3 tablespoons Melted butter or butter — substitute
1 cup Boiling water
3 tablespoons Flour
1/2 tablespoon Minced onion
1 tablespoon Chopped celery leaves
Salt and pepper

Brown onion and celery leaves in butter. Add flour. Mix until smooth.
Add milk slowly, stirring constantly. Add water. Cook over hot water
until thick and smooth. Add corn. Season to taste. Heat thoroughly. If
desired, celery salt to taste may be substituted for chopped celery
leaves. 6 servings.

The Household Searchlight

– – – – – – – – – – – – – – – – – –

Put a lot of skim milk in a glass bown and put in microwave on high for
6 minutes. (A lot is about 1 1/2 or 2 quarts — it doesn’t seem to matter
to the microwave.) I think it is better in a taller vessel, but this might
not matter either. Try it both ways… Then cool to tepid. Meanwhile, get
out some plain non-fat yogurt (or low fat — again it doesn’t matter,
except I try to get the kind of yogurt for this first starter that doesn’t
have gelatin in it — read carefully). Mix a little of the cooled milk
into the yogurt to smooth it down (about 1/2 cup of starter yogurt).
THen gradually stir into the cooled milk. Leave overnight in the microwave
or in the oven with the light or pilot light on. Stir if it appear that
nothing is happening. If your spoon is coated, something is happening —
it just might take a while to set. When it looks very lightly set, put in
the refrig. It will be the old fashioned kind of yogurt that Pavel’s makes
in the San Francisco Bay Area, but that doesn’t travel well at all. It
separates too easily. But it is wonderful. Use the whey (liquid) in soups
and dips, etc., and the other for spreads or eating or fruit smoothies
in the blender (this morning, I had banana, a whole orange, including the
peel, some dried apricots, and this yogurt stuff that I poured out of the
bowl into the blender.) Great and easy!

Oreo Pizza

Recipe By : Recipes From Nabisco’s Kitchen
Serving Size : 8 Preparation Time :0:10
Categories : Dessert/Dinner Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 ozs reduced fat brownie mix
1 1/2 c Reduced Fat Oreo® cookie crumbs
1 c miniature marshmallows
1/4 c walnuts — chopped
1/4 c Reeses’s Pieces® peanut butter candy

Preheat oven to 350, Prepare a 14″ pizza pan with cooking spray; set aside.
Prepare brownie mix batter according to package directions; stir in cookie
crumbs. Spread batter in prepared pan. Bake for 18 minutes or until done.
Sprinkle marshmallows over top of hot brownie. Bake for 3 minutes more or
until marshmallows are lightly browned. Sprinkle with nuts and candy,
pressing lightly into softened marshmallows. Cool slightly on wire rack.

– – – – – – – – – – – – – – – – – –

Per serving: 558 Calories; 12g Fat (20% calories from fat); 9g Protein;
106g Carbohydrate; 0mg Cholesterol; 559mg Sodium

Serving Ideas : Cut into wedges; serve warm or cooled.

Title: Peachy Pinwheels
Categories: Cookies
Yield: 60 servings

1 c Finely chopped dried peaches
3/4 c Water
1/2 c Sugar
1/2 ts Ground nutmeg
1/2 c Margarine or butter;
-softened
1/4 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking powder
1/4 ts Salt
*if using self-rising flour
— omit
Baking powder and salt.

Recipe by: Betty Crocker’s Cookbook
Mix peaches, water, 1/2 cup sugar and the nutmeg in 1-quart saucepan. Heat
to boiling; reduce heat. Cover and simmer about 35 minutes or until
peaches are tender and water is almost absorbed; cool slightly. Mash with
fork.
Mix margarine, shortening, 1 cup sugar, the eggs and vanilla. Stir in
remaining ingredients. Cover and refrigerate at least 1 hour.
Divide dough in half. Roll each half into rectangle, 11 X 7 inches, on
floured surface. Spread half of the peach mixture to within 1/2 inch of
edges of each rectangle. Roll up tightly, beginning at long side. Pinch to
seal. Wrap and refrigerate at least 4 hours or until firm.
Heat oven to 375 degrees. Cut roll into 1/4-inch slices. Place on
ungreased cookie sheet. Bake about 10 minutes or until light brown; cool.
ABOUT 5 DOZEN COOKIES; 75 CALORIES PER COOKIE.

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