ONION SOUP FONDUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Unsalted butter
5 Large onions — thinly sliced
8 c Beef broth
1 t Chicken stock base
White pepper
12 oz Jack cheese
French or sourdough bread*

*Note: Bread should be sliced 1-in. thick.
Melt butter in large kettle, add onions and saute
until transparent but not browned. Add beef broth and
chicken stock base. Cover and simmer 2 to 3 hours.
Remove from heat and refrigerate overnight or several
hours. Discard chilled surface fat. Reheat and season
to taste with white pepper. Slice cheese into 12
slices. Lightly toast 12 bread slices and top each
with 1 slice Jack cheese. Pour soup into individual
ovenproof serving bowls and top with slice of bread
and cheese. Run bowls under broiler just until cheese
bubbles and is soft but not browned.

– – – – – – – – – – – – – – – – – –

Mediterranean Cheese Tart

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sheets frozen phyllo dough — thawed
1/4 cup butter — melted
1/4 cup Parmesan cheese — grated
1/2 cup onion — chopped
1 teaspoon fresh rosemary — snipped
(or 1/4 tsp. dried rosemary, crushed)
1 tablespoon olive oil
5 ounces frozen chopped spinach — thawed
(5 ozs is 1/2 of 1 package of spinach)
1/3 cup toasted pine nuts or walnuts
1 egg
1 cup ricotta cheese
1/2 cup feta cheese — crumbled
1/4 cup oil pack sundried tomatoes — drained
1/4 teaspoon coarsely ground pepper
1 tablespoon Parmesan cheese — grated

For crust: generously grease the bottom and sides of a 9″ springform pan.
Unfold phyllo; cover with plastic wrap or a damp towel to keep from drying
out. On a dry working suface, place one sheet of phyllo; brush with butter.
Top with another sheet of phyllo, brush with butter and sprinkle with 1
tablespoon of Parmesan cheese. Repeat with remaining phyllo sheets, butter
Parmesan. Using kitchen shears, trim phyllo into an 11″ circle. Ease phyllo
evenly into the prepared pan, pleating as necessary and being careful not to
tear the phyllo. Cover pan with damp towel; set aside.

For filling: cook onions and rosemary in olive oil in a medium saucepan
until onions are tender. Stir in spinach and pine nuts (or walnuts). Spread
in the phyllo lined springform pan. Set aside.

Lightly beat egg in a medium mixing bowl. Stir in ricotta, feta, tomatoes,
and pepper. Carefully spread over spinach mixture. Sprinkle with the 1
tablespoon of Parmesan cheese.

Place springform pan on a shallow baking pan on the oven rack. Bake in a 350
oven for 35 to 40 minutes or until center appears nearly set when shaken.

Cool tart in springform pan on a wire rack for 5 minutes. Loosen sides of
pan. Cool 15 to 30 minutes more. Before serving, remove sides of the
springform pan. Serve warm. Makes 12 appetizer servings.

– – – – – – – – – – – – – – – – – –

Title: STIR-FRIED PORK AND ASPARAGUS WITH FISH SAUCE
Categories: Chinese, Pork
Yield: 4 servings

1/4 lb Boneless pork butt
12 md Asparagus spears
1/2 ts Fresh ginger root, minced
1 tb Peanut oil
1/3 c Chicken stock
1 pn Sugar
1 ts Fish sauce (OR
2 ts Oyster sauce
Thin cornstarch paste

This is a basic stir-fried vegetable and meat dish.
Adding just a touch of fish sauce lends an interesting
dimension to the taste.

Preparation: Slice pork butt (or comparable boneless
pork) across the grain into strips 2″ by 1/4″ by 1/8″
thick. Wash and trim tough white skin from asparagus.
Cut asparagus into 2 1/2″ segments. If asparagus is
thick (3/4″ or more), cut on bias so it will cook
quickly and be balanced in size with pork strips.

Stir-frying: Heat peanut oil in wok until it just
begins to smoke. Add pork strips and stir-fry about 1
minute until no longer pink. Add asparagus and
stir-fry briskly for another minute. Before asparagus
turns bright green, add ginger, chicken stock and
sugar; keep stir- ring. When liquid boils, reduce heat
to medium, add fish sauce (not oyster sauce, though),
cover and simmer for about 1 minute or until asparagus
is cooked but still firm. Uncover, turn up heat, and
push ingredients out of liquid. Dribble in cornstarch
paste, stirring continuously until liquid thickens.
You may need 1 to 2 tsp of paste. Recombine
ingredients. Serve.

—–

Title: Winter Vegetable Pure W/ Sweet Spices Crispy Shallots
Categories: Vegetables, Mine
Yield: 4 servings

1 tb Butter
1 sm Onion, peeled and diced
2 Garlic clove (s)
-peeled and chopped
1 sm Butternut squash, peeled
-seeded and diced
2 sm (or 1 large) acorn squash
-peeled, seeded, diced
2 lg Turnips, peeled and diced
2 Carrots, peeled
-cut in 1″ rounds
1 1/2 c Chicken stock
1/2 ts Dried thyme
1 Bay leaf
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
1/4 ts Ground ginger
1 pn Cayenne pepper
1 pn Allspice
1 ts Kosher salt
Freshly ground pepper
Lemon juice
1/2 c Heavy cream or
2 tb Butter (opt)

MMMMM————————–SHALLOTS——————————-
3 lg Shallots
Vegetable oil
-or olive oil
-for frying
Salt to taste

In a 3-quart saucepan, melt the butter over medium heat. Add the
onion and garlic and sweat them until translucent, but not browned,
about 5 minutes.

Add the butternut and acorn squash, turnips and carrots. Cover and
sweat for 5 minutes, stirring occasionally.

Add the stock and the thyme, bay leaf, cinnamon, nutmeg, ginger,
cayenne, allspice, salt and pepper. Bring to a boil over high heat,
lower the heat to a simmer and cook for about 30 minutes, until the
vegetables are soft. Stir occasionally.

While the vegetables are cooking, prepare the shallots. Trim off both
ends, cut them in half lengthwise, then thinly slice them lengthwise
to get half moon pieces. Heat inch of oil in a 10-inch frying pan
over medium heat. Fry the shallots in two batches until golden brown
(the shallot should sizzle on contact with the oil), about 30
seconds. Drain on paper towels and salt lightly. The shallots will
get crispier when then cool and may be made a day ahead just cover
them well and keep them at room temperature.

Pure the vegetables in a food processor or blender, adding a little
cream or butter if desired. Season with a squeeze of lemon juice,
then taste and adjust the seasonings. Serve in a shallow bowl
sprinkled with the crispy shallots.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 40-41

MMMMM

Title: Taco Chile Cheese Soup With Rice
Categories: Soups, Poultry, Main dish
Yield: 6 servings

4 sl Bacon lean
1 md Onion, coarsely chopped
3 cl Garlic minced
1 Jalapeno or other hot chilli
Minced
1 t Oregano dried
1/2 t Cumin
Dash tobasco or two dashes
1 t Taco seasoning
3/4 c Rice (instant)
1/2 c White wine
1 c Stewed tomatoes (mexican
Style 15 1/2 oz.
1 c Chilli Beans (15 1/2 oz)
6 c Chicken broth
3 Chicken breast cooked chop
Into bite size pieces
4 oz Montery Jack cheese
2 T Fresh cilantro chopped

Directions;
In 6 quart dutch oven, cook bacon over med heat. Cook until crisp.
Pour To bacon grease add onion, garlic, and peppers and cook over low
heatstirring occasionally. Cook until softened about 4 minutes. Add
oregano, cumin, taco seasoning, and rice, toss and cook about 1
minute. Pour wine over mixture to deglase pan. Add stewed tomatoes
that have been lightly blended to remove large chunks. Then pour in
chicken broth, and can chilli style beans.
Reduce heat to med -low, cover and simmer 30 minutes.
Add chopped chicken breast about 15 minutes before serving, season
with salt and pepper to taste. Add crumbled bacon and cilantro.
Stir in grated cheese stir until melted. Serve hot. garnish with
cilantro if desired.
source Marina

MMMMM

CHERRY NO BAKE RUM BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Vanilla Wafer Crumbs
2 c Powdered Sugar
2 c Nuts, Finely Chopped
2 c Coconut
1/2 c Light Corn Syrup
1 c Dark Sweet Cherries, Well
-Drained And Chopped
1 c Dark Rum (or 1 1/2 Tbls Rum
-Extract)

Yield: 100 to 125 Rum Balls

Thoroughly mix all of the ingredients, except the
powdered sugar, together, blending well. Shape into
1-inch balls and roll in the powdered sugar.

From A Flyer by The National Red Cherry Institute

– – – – – – – – – – – – – – – – – –

Title: Bbq beans
Categories: Main Dish, Beans, Low-Fat, Mcdougall
Yield: 6 servings

1 lg Onion; chopped
1 lg Pepper; chopped
1 Garlic clove; crushed
1 1/2 ts Dry mustard
1 1/2 ts Chili powder
1/2 ts Cumin
1/2 ts Turmeric; dried
1 c Tomato sauce
1 1/2 tb Molasses
1/2 ts Apple cider vinegar
1 ds Tabasco sauce
4 c Beans; cooked

Recipe by: The McDougall Plan Preparation Time: 0:35 Saute onion, pepper
and garlic in 1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric
and stir well to mix. Add remaining ingredients and mix well. Cook over low
heat until heated through, about 15 minutes. HELPFUL HINT: This is great on
a bun like sloppy-joe mix, with ketchup and mustard. Good take-along for
picnics. Use either hot or cold. Also good over whole grains or as a
sandwich spread.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

PANCAKE MIX

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Unbleached All-purpose Flour
1/2 c Sugar
2 tb Salt
2 1/2 c Instant Non Fat Dry Milk
1/4 c Baking Powder

Combine all indredients in a large bowl. Stir
together to blend well. Put in a large airtight
container. Label as PANCAKE MIX and store in a cool,
dry place. Use within 6 to 8 months. Makes about 13
cups of PANCAKE MIX.

– – – – – – – – – – – – – – – – – –

Title: DOUBLE CORN BRUNCH BAKE (OVO LACTO)
Categories: Casseroles, Prodigy, Dec.
Yield: 6 servings

1 1/2 ts Vegetable oil
1/2 c Chopped onions
17 oz Whole kernel corn
3/4 c Corn meal
2 Eggs
4 Egg whites
1/2 c Nonfat milk
1/4 c Flour
1/2 ts Salt
1/2 ts Baking powder
Bottled salsa, taco sauce,
Chili sauce, tomato sauce or

An easy to make side dish or baked brunch dish. In
medium saucepan over medium heat, cook onion in oil,
stirring occasionally, until tender, 4 to 5 minutes.
Meanwhile, drain corn reserving liquid. Add water to
liquid to make 1 cup. Add liquid mixture and cornmeal
to onions. Cook and stir until mixture boils. Remove
from heat. Thoroughly blend in milk, eggs, and corn.
In small bowl, stir together flour, baking powder and
salt. Stir into cornmeal mixture. Pour into greased 9
x 9 x 2-inch baking pan. Bake in preheated 350 F. oven
until knife inserted near center comes out clean, 25
to 30 minutes. Top with salsa to taste. To serve, cut
into squares. Nutrition (per serving): 212 calories
Total Fat 4 g (15% of calories) Source: The Egg
Nutrition Center :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

BASIC MUFFINS AND VARIATIONS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c ALL-PURPOSE FLOUR
1/4 c SUGAR
2 tb BAKING POWDER
1/2 ts SALT
1 EGG
3/4 c MILK
1/3 c COOKING OIL

IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR,
BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER.
COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE
TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER
SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH
PAPER BAKE CUPS; FILL 2/3 FULL. BAKE IN A 400 DEGREE
OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN. REMOVE FROM
PANS; SERVE WARM. MAKES 10 TO 12 MUFFINS. VARIATIONS
ADD: BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN
BLUEBERRIES, THAWED, AND 2 TABLESPOONS ADDITIONAL
SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN
CINNAMON INTO FLOUR MIXTURE. FOLD 1 CUP COPPED PEELED
APPLE AND 1/4 CUP RAISINS INTO BATTER. JELLY: SPOON 1
TEASPOON JELLY ATOP BATTER IN EACH MUFFIN CUP BEFORE
BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED
DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE:
STIR 1/2 CUP SHEDDED CHEDDAR OR SWISS CHEESE INTO
FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO 1/2 CUP.
STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO
BATTER. PUMPKIN: INCREASE SUGAR TO 1/3 CUP. ADD 1/2
CUP CANNED PUMPKIN TO EGG MIXTURE. STIR 1/2 TEASPOON
GROUND CINNAMON AND 1/2 TEASPOON GROUND NUTMEG INTO
FLOUR MIXTURE. STIR 1/2 CUP RAISINS INTO BATTER.
CRANBERRY: COURSELY CHOP 1 CUP FRESH OR FROZEN
CRANBERRIES AND COMBINE WITH 1/4 CUP ADDITIONAL SUGAR.
FOLD INTO BATTER.

– – – – – – – – – – – – – – – – – –