HEARTY ROASTED VEGETABLES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
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1 lb Onions
1 lb Rutabagas
1 lb Potatoes
1 lb Carrots
1 lb Parsnips
1 c Vegetable oil
1/3 c Lemon pepper
2 tb Salt, or to taste

Peel and cut onions in large wedges. Peel and cut
rutabagas into thumb-size chunks. Scrub and cut
potatoes into thumb-size chunks. Peel and cut both
carrots and parsnips into 1/2"-thick diagonal chunks.

In a large bowl toss cut veggies with lemon pepper and
salt. If you’re using a lemon pepper blend with the
salt in it, omit the extra salt.

Spread on baking sheets in single layer. It helps to
line the baking sheets with parchment paper.

Roast at 425 degrees for 35 to 50 minutes, till golden
brown and tender. Serve hot.

Rutabagas are members of the turnip family and are
frequently referred to as yellow turnips. Parsnips
are sometimes referred to as white carrots, but they
are not carrots. Both are vegetables commonly found
in American markets in the fall. You can use this
method with most any firm vegetable that normally
takes a few minutes to boil/steam cook: green beans
work very well here, as do various other root
vegetables.

Source Unknown

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A 4 20 Meat Pie

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Australian Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BASE—–
8 oz Flour
1/2 tsp Salt
1/4 pt Water
2 oz Beef drippings
—–TOP—–
12 oz Puff pastry
Beaten egg for glaze
—–FILLING—–
1 lb Minced beef
1 “cube” beef stock
1 tsp Salt
Pepper to taste
1/2 pt Water
1 pinch Nutmeg
3 tbsp Flour
Brown food coloring

Mix all base ingredients thoroughly. Roll out to about 1/8″
thickness.

Roll out puff pastry to 1/4″ thickness.

Saute the beef. Dissolve the stock cube in the water, add to
beef. Season to t aste. Sprinkle with flour and cook till flour is
browned and incorporated well.
Adjust seasoning and coloring to taste.

Make pies by putting scoops of about 1/4 cup on the base crust. Egg
glaze arou nd the filling and top with the puff pastry, using the egg
glaze as a “glue” (tr y not to leave large air pockets). Cut around
the filling, creating individual pies. Brush the top with more egg
glaze for color and bake at 350 degrees till puffed and browned.

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Tropical Fruit Dip

Recipe By : Betty Crocker Holiday Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c low-fat or regular sour cream
1/4 c orange marmalade
2 tbs peanuts finely chopped
1 tbs flaked coconut toasted
5 c assorted fruit (pineapple, pears, oranges, strawberries, starfruit) cut
into bite size pieces

Mix all ingredients except fruit. Cover and refrigerate at least 2 hours to
blend flavors. Sprinkle with additional coconut if desired. Serve with
fruit.

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Per serving: 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium

Patti, I hope these help.

Betsy Burtis
Derry, NH

Title: Turtle and Ham Soup
Categories: Wildgame, Soups
Yield: 1 servings

2 lb Turtle meat
2 tb Flour
1 ea Ham, small piece
1 ea Lemon, piece
1 x Onion, chopped
1 x Cloves
1 x Garlic
1 x Bay leaf
1 x Thyme
1 x Parsley
1 x Salt pepper to taste

Cut ham into bits; mash herbs and seasonings with it, and put them
aside. Boil turtle meat 15 minutes. Remove from heat and save the
stock. Chop up the meat. Brown onions in lard or vegetable oil; add
turtle meat and brown well. Then add ham and seasonings, stirring
constantly. Add stock and 2-1/2 to 3 quarts water with salt and
various peppers (to taste) and also the lemon, chopped very fine.
Cook for an hour or so stirring frequently. Types of turtle:
Softshell, snapper (Loggerhead or Alligator) or Mobilian. Also for:
Substitute Alligator meat for turtle. Recipe date: 11/30/87

MMMMM

Title: VIENNA CHRISTMAS STOLLEN
Categories: Breads
Yield: 2 servings

1 1/2 c Milk;scald/cool to lukewarm
3 1/2 Yeast;dry/envelopes
3/4 c Water; lukewarm
3 c Flour; sifted
1/2 c Eggs; yolks/lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter; softened
Flour; 10-11 c. as needed
5 c Sultanas; (currants)
1 1/2 c Almonds;chopped or slivered
1 c Citron; chopped
1/2 Lemon; rind only/grated
2 ts Rum

Milk should be cooled to about 100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour.
Cover the sponge with a cloth and let it ripen until bubbles appear on the
surface and it is about to drop in the center. Pour the remaining milk over
the sponge. Add the egg yolks, sugar and salt and beat until the
ingredients are well blended. Add 1 cup flour and beat well. Blend in the
butter. Add more flour gradually to make a smooth dough, or until 10 to 11
cups have been added. Some flours absorb more liquid than others. Knead in
the sultanas, almonds, and citron, along with the lemon rind which should
be mixed with the rum. Knead the dough until the fruits and nuts are
dispersed well through it and it is smooth. Dust the top lightly with flour
and let it rise in a warm place about 45 minutes. Punch it down and let
stand for 20 minutes. Divide the dough in half and knead the pieces until
smooth. Let them stand for 10 minutes longer. Place one ball of dough on a
lightly floured board, and with a rolling pin, press down the center of the
ball, and roll the pin to and fro 4 to 5 times, pressing all the time to
make an elliptical shape 6 inches long and 3 1/2″ wide. The center rolled
part should be 1/8″ thick and 4 inches long. Both ends should remain
untouched, resembling rather thick lips. Place this rolled out piece of
dough on a buttered baking sheet and brush the center part with melted
butter. Fold one lip toward the other and on the top of it. Press the
fingertips down near and below the lips, pulling somewhat apart. Give a
pull away from each end, pointing them toward the lips. The shape should
resemble a waning moon. Repeat the process with the second piece of dough.
(Unless you have gone completely crazy by now! note: my comment, not
Gourmet’s). Let the Stollen rise, covered in a warm place until they double
in bulk, about 1 1/2 hours. Bake them in a moderately hot oven (375
degrees) for 35 to 40 minutes. Do not overbake them. Cool them on racks.
Brush them with butter and cover with vanilla sugar. Recipe will be posted
under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook Gourmet
Books, Inc., 1959 Barbara Day
:::GWHP32A

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Title: EASY PEANUT CLUSTERS
Categories: Candies, Holiday
Yield: 1 servings

6 oz Semisweet chocolate chips
-1 pk
1/2 c Peanut butter
1 c Peanuts; skinless

Melt chocolate chips and peanut butter over low heat. stir in peanuts. drop
by teaspoonfuls onto wax paper or cookie sheet. Refrigerate.

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Title: HONEY-RUM BALLS
Categories: Candies, Snacks, Alcohol
Yield: 1 Servings

2 c Vanilla wafer crumbs (7.5 oz)
1/2 c Rum
1/2 c Honey
1 lb Walnuts, ground
Confectioners Sugar

Mix 1st 4 ingredients, shape in balls and roll in
confectioners sugar. Store in airtight container for
up to 6 weeks. Dust with sugar again before serving.

Makes 5 dozen.

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Title: Gazpacho 1
Categories: Soups/stews, Vegetables, Appetizers
Yield: 4 servings

1 x Zucchini 3 x Garlic, cloves
1 x Green pepper, small 1/2 ts Cumin
1 x Onion, small 1/4 ts Chili powder
1 x Cucumber 4 tb Olive oil
1 x Tomato, large 12 oz V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or
blender for 10 seconds ). Add vegetables and spices to juice and
refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Title: Buddy Brickle Crunch Cookies
Categories: Cookies, Desserts, Snacks
Yield: 16 Servings

1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Margarine
3/4 c Brown sugar
1 ea Egg
1 ts Vanilla
5 ea Toffee candy bars, crushed
1/3 c Chopped pecans

Combine flour, baking soda and salt. Cream together
maragrine, sugar, egg, and vanilla until smooth and
creamy. Stir flour mixture into margarine slowly.
Blend in toffee bars and nuts. Drop by spoonfuls, two
inches apart on greased cookie sheet. Bake at 350 deg
f for 12 –
15 minutes. Remove and cool.

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DUMP CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Cherry pie filling or any
Kind you desire
1 Can Crushed pineapple
1 Package Yellow cake mix
2 Sticks of butter
1 Can Coconut
1 Cup Nuts

Spread pie filling in bottom of a 9×13 inch dish. Spread pineapple on
cherries. Sprinkle cake mix on top. Melt butter and pour over cake
mix.
Top with coconut and nuts. Bake at 325 degrees for 1 hour. Randy Rigg

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Molly Rood also posted a recipe for a variation:

Black Forest Dump Cake

1/4 cup vegetable oil
1 package dark chocolate cake mix
2 eggs
1/2 cup water
1 large or 2 small cans of cherry pie filling
tub of thawed cool whip

Put oil in a 9 x13 baking pan first. Add cake mix, eggs, and water and stir
with a fork.
Pour cherry pie filling on top and bake in a 350 degree oven 35-45 minutes.
Cool cake and frost with cool whip.

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