Title: FRUITED SMOKED TURKEY SALAD *
Categories: Salads, Turkey, Fruits, Pasta, Nuts
Yield: 6 servings

——————————PATTI – VDRJ67A——————————

———————————–SALAD———————————–
6 oz Mostaccioli; uncooked
2 1/2 c Smoked turkey breast; cut in
– strips
1 1/2 c Cantaloupe; cubed
1/3 c Green onions; sliced
1 1/2 c Strawberries; sliced
1/2 c Slivered almonds; toasted

———————————-DRESSING———————————-
1/3 c Lemon juice
1/4 c Oil
1/4 c Honey
1/2 ts Grated lemon peel

To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10
minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package. Drain;
rinse with cold water. In large bowl, combine all salad ingredients
except strawberries and nuts; toss. In jar with a tight fitting lid,
combine all dressing ingredients; shake well. Pour over salad; toss
to coat. Cover; refrigerate 1-2 hours to blend flavors, stirring
occasionally. Just before serving, gently stir in strawberries and
almonds.

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QUICK BEAN ‘N’ CHEESE ENCHILADAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked Idaho Pinto beans
-OR Pink or Small Red Beans
1/2 c Bottled salsa
-OR- picante sauce
8 Corn tortillas
1/2 lb Cheddar cheese, divided
20 oz Enchilada sauce
Shredded lettuce
Sour cream

Mash beans with salsa. Spoon beans down center of each
tortilla, dividing evenly Cut half of cheese into 8
sticks. Place 1 stick over beans on each tortilla.
Roll tortilla to enclose cheese and beans. Place,
seam-side down, in greased shallow baking dish. Pour
enchilada sauce over all. Grate remaining cheese and
sprinkle over sauce. Bake in preheated 350-degree F
oven for 15 to 18 minutes. Garnish with lettuce and
sour cream. Makes 8 enchiladas.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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DILLED VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Vegetable Stock — Rec. # 2
1 t Dill Weed
1 d Pepper
1 1/2 c Potatoes — Diced
1/2 c Onion — Diced
3 ea Carrots — Sliced 1/4″ Thick
2 c Zucchini — Sliced
2 ea Tomatoes — Md, Chopped
1 x Salt — To Taste

Combine the stock with the dill weed, pepper,
potatoes, onion, and carrots in a 2-quart saucepan.
Bring the mixture to a full boil, partially cover,
reduce the heat and simmer for 20 minutes. Add the
zucchini and tomatoes and cook another 10 minutes or
until all of the vegetables are tender. Salt to taste
and serve hot.

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Baked Stuffed Peaches

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
75 g ground almonds
3/4 cup ground amaretti
50 g sugar
2 egg yolks .br or
1 whole egg — beaten
6 freestone peaches
butter
1/2 cup marsala

1. Combine the sugar, ground almonds and amaretti.

2. Gradually stir in the beaten egg, adding just enough egg so the mixture
holds together; don’t let it become too wet to hold its shape.

3. Form the mixture into 12 balls approx. the size of walnuts.

4. Butter a shallow baking dish. Halve the peaches and remove the pits,
placing the halves cut-side up in the dish.

5. Press a ball of the almond mixture into the cavity of each peach half.
Dot the tops with butter, and drizzle marsala over all.

6. Bake at 190°C for around 30 mins. until the almond mixture is golden
and crusty. Serve warm or chilled.

Difficulty : easy.
Precision : measure ingredients.

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HOMEMADE MINCEMEAT

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Low-Cal Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Green tomatoes, chopped
6 Tart apples, chopped
1 c Currants
1 c Raisins
3 ts Ground cinnamon
1 t Ground cloves
1/2 ts Allspice
1/2 ts Ground ginger
1/4 c Vinegar
1 tb Grated orange peel
1/2 c Unsweetened orange juice

Combine all ingredients in a large, heavy pot. Simmer until thick. Makes
about 3 quarts. Freeze mincemeat in one-cup portions.

1/3 cup serving ô4 calories, 1 Fruit Vegetable choice .6 grams protein,
.2 grams fat, 11.3 grams carbohydrate, 1 gram fiber Cookies Naturally by
Shirley Hartung, Kitchener, Ontario 1989

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FALAFEL (NYT)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——FORMATTED BY
S.GRABOWSKI—————–
2 c Cooked chickpeas ->OR<- 1 1lb4oz can garbanzo beans -drained and rinsed 1/3 c Water 1 Slice whole wheat bread -crusts removed 1 tb Unbleached white flour 1/2 ts Baking soda 3 Cloves chopped garlic 1 Egg, sl. beaten 2 tb Chopped parsley 3/4 ts Salt 1/4 ts Fresh ground black pepper 1/4 ts Ground cumin 1/2 ts Ground tumeric 1/4 ts Dried basil 1/4 ts Dried marjoram 1 tb Tahini ->OR<- Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita, halved 1/2 c Chopped onion 1 Tomato, peeled diced 1 c Shredded lettuce 1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor. 2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1″ balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook - - - - - - - - - - - - - - - - - -

Title: MCT’S CONCH CHOWDER
Categories: Soups/stews, Fish/shellf, Potatoes
Yield: 4 Servings

2 lg Onions, diced
1 Bell pepper, diced
2 lg Potatoes, peeled cubed
6 oz Bacon, cut in 1/4″ dice
1 15 oz. can tomato puree
1 8 oz. bottle clam juice
1 8 oz. can diced tomatoes in
Juice
2 lb Conch or clams, diced (see
Note)
1 T Salt
1 T Thyme, use fresh if
Available
2 t Black pepper
1 Bay leaf, crushed
2 oz Hot sauce or salsa (see
Note)
1 Jalapeno pepper, finely
Diced

Saute bacon until soft-cooked; add green peppers and onion to skillet
and saute to al dente stage. Place in a large pot and add tomato
puree, diced tomatoes, clam juice, salt, pepper, bay leaf, thyme,
potatoes, jalapeno, hot sauce, and conch. Bring to a low boil for 15
minutes, then simmer for 1 hour. To hold until serving time, cool to
room temp- erature and refrigerate.

NOTE: At McT’s, the diced conch meat is marinated overnight in papaya
juice to tenderize it. The papaya juice can be rinsed off with a
little left in to give a slight sweet flavor to the chowder. NOTE:
The resaurant uses Pico Pica hot sauce, usually only available to the
trade, but La Victoria hot salsa, which is more available, may be
substituted, Buchholz says.

From McT’s Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel
Island, FL. General Manager Ron Buchholz figured out a home-size
version of McT’s Conch Chowder. Recipe supplied by Lillian Austin,
former Food Editor of the Ft. Myers News Press from a cookbook she
had. From: Michael Hackmann Date: 16 Oct 96

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Title: Glen’s “Ring of Fire” Bran Muffins
Categories: Bread, Muffins
Yield: 72 servings

1 Box (15-oz) Raisin Bran
3 c sugar
5 c flour
5 ts baking soda
2 ts salt
1 1/2 ts cloves
2 ts nutmeg
3 ts cinnamon
4 eggs; beaten
1 c oil
1 qt buttermilk
2 ts vanilla
3 pk dried fruit bits*
2 c nuts; chopped (I use
-walnuts)

——————————–MY ADDITIONS——————————–
12 Thai Chiles; finely minced
2 Fresh Jalapenos; sliced
4 Red/Orange Habaneros; sliced

NOTE: The dried fruit bits can be found in most supermarkets beside the
other dried fruit. The ones I use are Sunsweet (TM) International Style Fruit
Morsels, 6-ounce package.

This is a recipe that I ripped off from my mother that I have made in
the past. Unfortunately, being a CHILE HEAD, I wanted a bit more spices than
just the cinnamon and cloves in it, so I made a few additions! Use all
fresh chiles! Mince them up real good. Slice the jalapenos and habaneros
into rings. Mix the Thai chiles with the muffin ingredients below. After
spooning into muffin cups, place a slice of jalapeno or habanero on top of
each muffin. You can label them “green for sissies” if you like.

Simmer the fruit in water until very soft and they have absorbed
all the juice they are going to (about 15-20 minutes). Drain. Mix dry
ingredients in a BIG bowl or pan. Add remaining ingredients. Mix
well. Spoon into muffin tins lined with paper cupcake papers about
2/3 full. Bake at 400 degrees for 20 minutes — if using miniature
muffin tins, reduce baking time to 15 minutes. (You would really be
bonkers to try the miniature ones, it would make about 3 bezillion!)

These really aren’t hot, they just have a pleasant zing to them.
Really! Until you hit the “ring of fire”, that is…. (or does the
“ring of fire” come later???) 😎

For the really initiated, I would suggest serving these with a drop
or two of Daves Insanity or Endorphin Rush, just to get the day
started with a zip!

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Yucatan Bbq Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Meat, Miscellaneous
Poultry Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lemon peel and juice
5 oranges peel and juice
1 tablespoon achiote seed softened in warm water
1 teaspoon cayenne
1/2 cup powdered chile ancho
1/2 cup powdered new mexico chile (Chimayo)
1/2 cup powdered Californa chile
6 cloves garlic large
1 cup olive oil
3 tablespoons white wine vinegar
2 teaspoons salt

Peel the lemons and oranges to get long strips of peel. Squeeze the juice
from the peeled fruits and combine it with peel and all other ingredients in
a large mixing bowl, mix well. Working in batches, transfer the soupy mess to
a food processer or blender and process until its chopped to a coarse sticky
paste. Youmay freeze the sauce at this stage, as it freezes beautifully.Smear
thickly on chicken of fisk. let marinate in the refrigerator as long as
possible, at least over overnight, before roasting, broiling or bbqing.
Basting occasionally during the cooking. Covers 3-4 chickens.

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NOTES : For marinating and basting

Title: Nutty Basil Pesto
Categories: Vegetarian, Vegan, Sauces
Yield: 1 servings

5 c Basil leaves; tightly packed
-and coarsely chopped
1/2 c Pine nuts
3/4 c Olive oil
2 tb Miso, brown rice
3 tb Lemon juice; freshly
-squeezed
3 Garlic cloves; peeled

Put all the ingredients into a food processor fitted with the metal
blade, and process until smooth

May All Be Fed by John Robbins/MM by DEEANNE

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