Creme Bath Oil Soak

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Personal Bath

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Whole eggs
1/2 c Yogurt
1/4 c + 1 ts witch hazel
2 tbsp Melted butter
1/4 c + 1 ts corn oil
1 3/4 c Whole milk
1 tsp Cider vinegar
1 c Peach or apricot juice

Melt butter and mix with corn oil. Let stand one hour. Mix eggs and stir
gently. Add all ingredients one at a time to blender – adding 1 c of milk
last. Beat at low speed. Turn off blender and add last 3/4 c milk
unbeaten.
Stir and enjoy. Keep refrigerated for freshness. Shake and add 1/2 c to
your tub. Makes 3 cups – enough for 6 baths.

Terri St.Louis-Woltmon

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Olive Garden Florentine Lasagna

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–NORMA WRENN NPXR56B—–
1 pound Fresh spinach
1 pound Fresh mushrooms — chopped coarsely
1 cup Onion — chopped
1 clove Garlic — minced
2 tablespoons Olive oil
3 cups Ricotta cheese
1 2/3 cups Parmesan cheese — divided
1 Egg
1/2 teaspoon Salt
1/2 teaspoon Black pepper
3/4 teaspoon Dried basil
3/4 teaspoon Dried oregano
16 Lasagna noodles
4 1/2 cups Mozzarella cheese — shredded
Marinara sauce or tomato-
Cream sauce as desired
Extra Parmesan cheese

Steam spinach until tender; press out excess moisture and chop coarsely.=
Chop
mushrooms and onions and mince garlic over medium-high heat until onions are
tender; drain excess liquid and cool. Mix ricotta cheese, 2/3 cup Parmesan,
egg, salt, pepper, basil and oregano in large bowl. Add cooled spinach and
mushroom-onion mixture and mix on low speed until just blended. Cook
lasagna
according to package directions; rinse under cool water and drain
thoroughly.
Place foru lasagna strips in bottom of lightly oiled 9×13″ pan, overlapping
slightly. Top with 2 c of spinach filling.
Sprinkle with 1-1/2 c shredded cheese and 1/3 c Parmesan. Repeat layering
two
more times and top with remaining four lasagna strips. Spread 1 cup of
marinara or tomato-cream sauce over top and cover tightly with foil. Preheat
oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm
at
least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be
refrigerated a day in advance of baking if desired.) Source: Abilene
Reporter
News 3/10/94

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HEART OF PALM PICKLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Canning Condiments
Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 qt Tender hearts of palm
2 tb Salt
1 qt — Cold water
1 oz Mustard seed
1 1/4 oz Dry mustard
3 c Granulated sugar
2 tb Turmeric
1 1/2 c Flour
Red pepper — to taste
2 qt Cider vinegar
1 Lemon — juice and rind of

Be sure that all tough fiber is trimmed from heart of
palm. Cut the tender white portion of heart into
small strips. Place these strips to soak in salted
water. Let sit in a cool place for two days.

On the morning of the third day, pour off all salt
water, wash palm pieces well in clear water and drain.

Mix the mustard seed, mustard, sugar, turmeric, flour,
red pepper and vinegar. Boil slowly, stirring with a
wooden spoon. Add the juice of a lemon and the rind,
sliced into tiny slivers. Cook 10 minutes.

Add the pieces of palm, bring to a boil, and boil 2
minutes. Fill hot, sterilized pint jars with the
pickles and seal while hot.

From _Our Best Recipes_ by Lena E. Sturges, Food
Editor. Birmingham, AL: Oxmoor House, Inc., 1970.
Pg. 184. Library of Congress Catalog Number 70-140493.

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Title: FRESH ASPARAGUS
Categories: Vegetables, German
Yield: 6 servings

2 lb Asparagus, Fresh, Any Color
Water, Boiling, Salted
1/4 c Butter
3 tb Parmesan Cheese, Grated
1 lg Egg, Hard Cooked

Wash asparagus spears and trim off tough ends. Place asparagus in boiling
salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In
a small saucepan, melt the butter, cook over low heat until lightly
browned. Sprinkle freshly grated cheese over butter and mix. Spoon over
asparagus. Garnish with sliced hard boiled egg.

—–

Carrot-Rhubarb Soup with Cinnamon Sourdough Croutons

Recipe By : adapted from Mostly Vegetables by Susan Costner (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 shallots — minced
1 tablespoon diet margarine — unsalted
1 1/2 pounds carrots — cut in 1/2″ dice
1/2 pound rhubarb — cut in 1/2″ pieces
1/2 cup frozen orange juice concentrate
1 1/2 cups low sodium chicken broth — low or no fat
2 cups lowfat 1% milk
salt and pepper — to taste
3 ounces sourdough bread (6 slices) — cut 1/2 inch thick
1 teaspoon olive oil — mixed with
2 teaspoons chicken broth
1 garlic clove — peeled
1 teaspoon cinnamon — freshly grated
6 sprigs fresh chervil — for garish
1 tablespoon ricotta cheese, part skim milk — optional flavoring

In a large saucepan over medium heat, saute the shallots in the
butter-substitute until soft but not browned, about 3 minutes. Add the
carrots and cook, stirring to prevent sticking, over medium-high heat for
10 to 12 minutes or until the carrots are just tender. Add the rhubarb and
orange juice, cover, and cook for 4 to 5 minutes more.

Puree the carrot and rhubarb mixture with the broth in until smooth. Return
to a clean saucepan and combine with the milk. Season with salt and pepper
and the ricotta cheese, if using.

CROUTON (3 x 3 – inch piece): Preheat the oven to 350degF. Brush the bread
on both sides with some olive oil and/or broth. Arrange on a baker’s sheet
in a single layer. Toast the bread until nicely browned on both sides in
the oven. Rub the bread on one side with the garlic clove and dust with
cinnamon.

To serve: put one slice of the bread in each warm bowl and ladle the hot
soup over it. Serve immediately garnished with chervil. FOR 6 1/2-CUP
SERVINGS 15.2% CFF 195-CALS, 3.6G FAT.

TIPS: * Cook the rhubarb soup in a nonreactive pan such as stainless steel,
enameled cast iron, or anodized aluminum.
* The soup may be made ahead (in the morning) and warmed thoroughly and
gently while the bread is crisping. * Let the diners guess which vegetable
accompanies the carrot. * Use your own Cinnamon Foccacia recipe. *
Substitute fresh orange juice and add 1/2 teaspoon grated zest. * HERBS:
tarragon, thyme, Italian parsley, cilantro.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 5049 0 0 0 0 0 0

Title: Rocky Road Cookies
Categories: Kids!, Cookies
Yield: 1 servings

1/2 c Margarine or butter
1 c Semisweet chocolate chips
1 1/2 c Gold Medal all-purpose flour
1 c Sugar
1 c Chopped nuts
1/2 ts Baking powder
1/2 ts Vanilla
1/4 ts Salt
2 ea Eggs
48 ea Miniature marshmallows

Heat oven to 400 degrees. Heat margarine and 1/2 cup of the chocolate
chips in 1 qt. saucepan over low heat, stirring frequently, until
melted; remove from heat and cool. Mix remaining chocolate chips, the
melted chocolate mixture and remaining ingredients except
marshmallows. Drop dough by rounded teaspoonfuls about 2 inches apart
onto ungreased cookie sheet. Press 1 marshmallow in center of each
Bake about 8 minutes or until almost no indentation remains when
touched. Immediately remove from cookie sheet. Cook on wire rack.
Makes about 4 dozen cookies.

Gold Medal Cookies and Bars cookbook

MMMMM

Title: Black Beauty Pie
Categories: Pies, Desserts
Yield: 1 pie

16 Stewed California dried figs
3 c Milk
1 Envelope unflavored gelatin
1/2 c Sugar
2 ts Instant coffee
1 ts Cinnamon
1 pk Chocolate pudding
1 ts Vanilla
1/2 c Slivered toasted almonds
1/2 c Toasted whole almonds
1 9-inch baked pie shell
1 c Heavy cream; whipped,
-sweetened, vanilla-flavored

Drain stewed figs thoroughly. Set aside several figs to garnish pie top.
Cut up remaining figs into small bits, discarding stems. In 1/2 cup of
the milk, dissolve the gelatin. Place remaining milk in saucepan with
coffee, sugar, cinnamon and package of chocolate pudding. Stir over low
heat until pudding thickens and bubbles up. Stir in the gelatin. Cool.
Then add vanilla and toasted, slivered almonds. Pour into pie shell and
chill. Top with sweetened, vanilla-flavored whipped cream. Dry the whole
figs carefully and use with toasted whole almonds to garnish pie top.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

MEDITERRANEAN BOW TIES WITH TURKEY SAUSAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Bow Ties or Rigatoni
-OR other medium pasta
-shape, uncooked
1 tb Vegetable or olive oil
1 lb Italian turkey sausage
1 md Onion — chopped
1 Garlic clove — minced
6 oz Tomato paste
6 oz Water
1 tb Dry mustard
1/4 ts Freshly ground pepper
1 t Dried oregano
1/2 ts Salt
1/2 Cinnamon stick (optional)
1 tb Lemon juice
1/2 c Feta cheese, crumbled

Prepare pasta according to package directions; drain.

In a large skillet, saute turkey sausage, onion and
garlic in oil for approximately 4 minutes, stirring
constantly. Add remaining ingredients, except the
pasta and feta cheese. Cover and simmer 10 minutes.

Add pasta and mix well. Spoon into serving bowl and
sprinkle with feta cheese.

Each serving provides: 502 Calories; 28.4 g Protein;
51.8 g Carbohydrates; 20.9 g Fat; 79.5 mg Cholesterol;
936 mg Sodium. Calories from Fat: 37%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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Castilian-Style Garlic Soup

Recipe By : Tvfn – Taste – Show # 4862
Serving Size : 6 Preparation Time :0:00
Categories : Soup Taste
Tvfn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons olive oil
4 cloves garlic — minced
4 1/2 cups day-old country bread,crusts removed — cut in 1/
2″ slices
then torn roughly into crouton-size pieces
2 teaspoons imported sweet paprika
4 cloves garlic, lightly crushed and peeled
4 1/2 cups water
salt
freshly ground pepper
4 cups beef broth or beef consomme
6 eggs (optional)
6 tablespoons Spanish mountain cured ham. prosciutto,
or capicollo, chopped — in a 1/4 inch dice

Place 5 teaspoons of the oil and the minced garlic in a skillet and slowly
heat until the garlic begins to color. Add the bread pieces and saute
slowly until they are crisp and golden, about 15 minutes. Sprinkle in 1
teaspoon of the paprika and stir to coat the bread. Reserve.
To make the garlic broth, in a soup pot heat the remaining tablespoon of
oil and lightly saute the pooled, crushed garlic cloves. Stir in the
remaining teaspoon paprika, the water, salt, and pepper. Bring to a boil,
cover, and simmer 45 minutes—you should have about 4 cups (these first
two steps may be done in advance).
Bring the beef broth to a boil. Arrange 6 ovenproof soup bowls on a
baking tray and 1 tablespoon of the beef broth to each. If you are using
eggs, slip one into each bow, scatter in the ham, and pour in more beef
broth (the bowls should be half full). Place the tray with the bowls in a
450F oven until the eggs are set, about 4 minutes. Fill the bowls with
the reserved garlic broth, boiling hot, and scatter in the bread pieces.

Serve Immediately.

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SPLIT PEA LAMB SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Split peas,green or yellow
4 c Thinly sliced celery
1 Large onion,chopped
1/2 lb Boned lamb shoulder or neck*
2 Garlic cloves,chopped
1 Large dried bay leaf
7 c Chicken broth

* – cut into 1/2″ chunks
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ
1. Sort peas, discarding any debris. Rinse peas;
drain, and set aside.
2. In a 5-6 quart pan over high heat, combine celery,
onion, lamb, garlic, bay leaf, and 1/2 cup water.
Cover and simmer rapidly for 10 minutes. Uncover, turn
heat to high, and stir often until browned bits stick
in pan. Deglaze by adding 1/3 cup water and stirring
to scrape browned bits free. Stir often until liquid
evaporates and browned bits form again. Repeat
deglazing step several more times until vegetables are
a rich brown, about 30 minutes total.
3. To pan, add split peas and 7 cups chicken broth;
bring to a boil on high heat. Cover and simmer until
peas mash easily, about 1 hour.
4. Discard bay leaf. (You can chill soup atthis step,
and continue the next day.) Transfer 3 cups soup (but
no meat) to a blender or food processor. Whirl until
smoothly pureed. Return to pan. For thinner soup, add
more broth. Stir on high heat until hot.

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