Title: BEET SOUP
Categories: Soups
Yield: 6 servings

1 ea Bunch of beets,
1 x Peeled, halved, sliced
1 ea Beet greens,
1 x Washed and finely chopped
3 ea Stalks celery, diced
1 tb Lemon juice
1 x Salt pepper to taste
1 ea Lg onion, diced
4 ea Carrots, sliced
1 tb Vinegar
1 tb Horseradish
1 cn Tomato soup

Put vegetables in a large pot with water to cover.
Add remaining ingredients and mix thoroughly.
Simmer 2 – 2 1/2 hours, until beets and carrots are
tender. Source: my Lithuanian mother-in-law

—–

Sage And Herb Whole Wheat Stuffing

Recipe By : Fat-Free Holiday Recipes
Serving Size : 12 Preparation Time :0:15
Categories : Thanksgiving

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
12 slices stale whole wheat bread — * see note
1 c onions — chopped fine
1 c celery — chopped fine
1 tsp sage
3/4 tsp marjoram
1/4 tsp black pepper
2 egg whites — whipped
2/3 c chicken broth

Preheat oven to 325. Prepare a 2-quart casserole dish with cooking spray;
set aside. Place bread crumbs and cubes in a mixing bowl, and add onions,
celery, sage, marjoram, black pepper, and egg whites. Toss to mix well.
Slowly add the broth as you continue tossing. Loosely spoon stuffing into
the prepared dish. Bake for 45 minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 115 Calories; 2g Fat (14% calories from fat); 5g Protein; 20g
Carbohydrate; 0mg Cholesterol; 375mg Sodium

NOTES : *Take 8 of the 12 slices of bread, and tear them into small pieces.
Place the pieces in a blender, and process into coarse crumbs. Measure the
crumbs. There should be 4 cups (adjust amount if necessary). Take
remaining 4 slices of bread, and cut the bread into 1/2″ cubes. Measure the
cubes. There should be 4 cups (adjust amount if necessary).

Nutr. Assoc. : 26177 0 0 0 0 0 0 0

Title: LAMB AND FENNEL SALAD WITH HAZELNUT DRESSING
Categories: Cheese/eggs, Harned 1994, Side dish, Veal, Vegetables
Yield: 6 servings

4 Garlic cloves; minced
1 ts Salt
2 sl Firm white bread; crusts off
— soaked in hot water and
— squeezed dry
1 c Hazelnuts; toasted skinned
1/3 c Fresh lemon juice
1/3 c Olive oil
1/2 c ;Water (up to 3/4 cup)
Black pepper; to taste
Spinach or romaine leaves
— to line 6 plates
1 1/2 lb Rare lamb; sliced
1 Fennel bulb; cut diagonally
— in 1/2″ pieces
1 Belgian endive
— leaves separated
— rinsed and patted dry
8 oz Montrachet, crumbled, or
Other soft mild chevre

Mash minced garlic with salt to a paste in a small bowl. Add bread;
work in thoroughly until smooth.

Process hazelnuts in a food processor fitted with a steel blade until
ground. Add garlic paste; process 5 seconds to combine. Add lemon
juice and oil; process to blend. With machine running, slowly pour
in enough of the water to thin the dressing to the consistency of
heavy cream. Season to taste with pepper.

Line 6 salad plates with the spinach leaves. Place a small shallow
bowl of hazelnut dressing in the center of each salad. Decoratively
arrange lamb slices, fennel pieces and endive leaves in a circle
around the dressing on each plate. Sprinkle each salad with some
chevre. Serve immediately.

From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila
Lukins. New York: Workman Publishing Company, Inc., 1985. Pg. 158.
ISBN 0-89480-831-1. Typed for you by Cathy Harned.

—–

BRAN MUFFINS III

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Raisin Bran
5 c Flour
2 1/2 c Sugar
1 t Salt
4 ts Baking soda
1 c Oil
4 c Buttermilk
4 Eggs, beaten

Mix the dry ingredients well. Add the liquid
ingredients and mix until uniformly moist. Let stand
45 minutes.

Preheat oven to 350 degrees F. Distribute mixture
into greased muffin cups. Bake for 20 minutes.

NOTES:

* Easy and good bran muffins. Yield: Makes 4 dozen.

* These muffins freeze well and age well.

: Difficulty: easy.
: Time: 5 minutes preparation, 45 minutes waiting, 20
minutes baking. : Precision: measure the ingredients.

: Katherine Rives Albitz
: Hewlett-Packard, Ft. Collins, Colorado, USA
: hplabs!hpfcla!hpcnof!k_albitz

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Title: BARBECUED KABOBS
Categories: Bar-b-q, Appetizers, Meats
Yield: 6 servings

2 lb Boneless pork shoulder*
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 t Salt
1 t Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz)

* – cut pork shoulder into 1″ cubes.

** – seed and cut green peppers into 1″ squares.

1. Place pork cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour
over pork cubes. Cover and refrigerate for 4 hours or more, overnight
if desired. Drain and reserve.

3. Alternately thread pork cubes, peppers (1″ square), and pineapple
chunks on metal skewers. Brush with marinade and place on barbecue
grill as far as possible over glowing coals. Broil, brushing with
marinade and turning often, for 30 to 40 minutes.

MMMMM

Title: Fruit Butter
Categories: Extras
Yield: 1 servings

1 c Butter; softened
3/4 c Strawberries; crushed
1 Lemon; juice of

Cream butter; stir in fruit and juice. Refrigerate or freeze. Keeps
well in freezer. Makes 1 1/2 cup.
NOTE: Other fresh fruit is a good substitute, such as rasberries,
blueberries, finely chopped apples or pears. Experiment!

MMMMM

Sweet Fruit Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fruits Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups water
1/2 cup pitted prunes
1/2 cup raisins
2 medium apples — peeled and sliced
1 can pitted dark cherries
1 medium orange — peeled and sliced
1 medium lemon — sliced
3/4 cup sugar
1/4 cup quick tapioca
2″ cinnamon stick
2 cups grape juice

in saucepan combine water, prunes and raisins. Bring to boiling; reduce
heat, and simmer covered for 10 minutes. Add fruits, sugar, tapioca,
cinnamon stick and a dash of salt. Simmer, covered, 15 minutes or until
apples are tender and mixture is slightly thickened. Stir in grape juice.
Chill.

– – – – – – – – – – – – – – – – – –

LOBSTER FONDUE DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
2 c Shredded sharp Cheddar
-Cheese
1/4 ts Red pepper sauce
1/3 c Dry white wine
5 oz Lobster cut into small
-pieces (you can use canned
-but drain well)

Serve this hot cheese dip and offer crisp cracker
dippers.

Melt butter in pan over low heat. Gradually add and
stir in cheese until cheese is melted. (Cheese butter
mixture may appear separated.) Add red pepper sauce;
slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated. Makes about 1 1/2
cups.

– – – – – – – – – – – – – – – – – –

Title: Kentucky Biscuits
Categories: Home Cookin,
Yield: 1

2 c all-purpose flour
2-1/2 ts baking powder
1/2 ts baking soda
ds salt
1 tb granulated sugar
1/2 c butter, margarine or
shortening
3/4 c buttermilk
1 tb melted butter
All-purpose flour
(optional)

Mix flour, baking powder, baking soda, salt, and sugar in a
mixing bowl. Cut in butter or shortening with pastry blender
until mixture resembles coarse crumbs. Add buttermilk. Mix
quickly to make soft dough. Turn out onto lightly floured
surface. Knead a few times to make a soft dough, don’t overknead
or the biscuits will be hard and dry. Roll out to a 6-by-6-inch
square. Place on ungreased baking sheet. With knife, cut dough
into 12 even portions. Do not separate. Bake at 400^ until golden
about 15 minutes. Dust with flour, if desired when biscuits come
out of the oven

MMMMM

Blender Mayonnaise

Recipe By : The Joy of Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 egg
1 teaspoon dry mustard
1 teaspoon salt
dash cayenne pepper
1 teaspoon sugar
1/4 cup olive oi
1 cup vegetable oil
3 tablespoons lemon juice

Put in the blender container: egg, mustard, salt, cayenne, sugar and
olive oil. Cover and blend
on high until thouroughly combined.
With blender still running, take off the cover and slowly add 1/2 cup
vegetable oil, and then the
lemon juice until thouroughly blended.
Add slowly the remaning vegetable oil and blend until thick. You may
have to stop and start the
blender to stir down the mayonnaise.
Yields 13/4 cup.