1/4 cup finely chopped onion
4-5 fresh hot red peppers, 4^rlong
1/2 cup lemon juice
3 medium onions, cut into 1/8^r slices
1/8 teaspoon cayenne pepper
1/2 cup white vinegar
salt
freshly ground pepper
lettuce leaves
3 lb. boiling potatoes, peeled halved
1/2 lb. Spanish fresh cheese (feta works!)
1-1/2 cups olive oil + 4 tbsp.
1 lb. sweet potatoes, peeled and cut into 6 slices
black olives (calamata preferred)
2 ears of corn
2 lb. striped bass fillets, cut into 2^r pieces
flour
3 hard-boiled eggs
1 lb. cassava (yucca) root, peeled and cut into 6 slices

In a small bowl, combine the finely chopped onion, lemon juice, cayenne
pepper, and salt and pepper to taste. Add a seeded and finely chopped
fresh hot red or green pepper to the chopped onion mix. Set aside. Cook
the potatoes in salted water until they are tender, but not mushy. Drain
well and mash. Add 1 cup of the olive oil to the onion and lemon juice.
Pour this dressing over the potatoes, mixing thoroughly. Make a mound of
the potatoes in the center of a large round platter and keep warm, not
hot.

Boil the sweet potatoes and cassava in salted water for 20 minutes, or
until tender. Drain and keep warm. Drop the corn into a large saucepan of
boiling salted water and boil for 5 minutes. Cut each ear into 4 or 5
slices and put with the other vegetables.

Season the flour with salt and pepper. Dredge the fish pieces in the
seasoned flour, shaking to remove the excess. In a skillet heat the 4
tablespoons of olive oil and fry the pieces of fish until they are golden
brown on both sides, about 3-4 minutes. Drain on paper towels and keep
warm.

Cut the peppers into 1/8-inch strips and put, with the sliced onions, into
a saucepan of boiling water. Blanch for a few minutes then drain well. Add
the remaining 1/2 cup of olive oil, the vinegar, and salt and pepper to
taste. Bring to a boil over a low heat and cook, covered for 2 or 3
minutes.

Hardboil 3 eggs and cut them in halves lengthwise. Pour the onion and
pepper mixture over the potatoes.

To serve, cut the mound into 3^r squares and place on lettuce leaves on
individual plates. Place a fish fillet, slice of corn, slice of sweet
potato, and a piece of cassava around the potatoes. Place an egg slice, a
black olive, and a slice of cheese on top of the potatoes.

Chutney Stuffed eggs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Hard boiled eggs
3 tb Mayonnaise
1 tb Chutney, drain chop
1 tb Chopped green onion
2 ts Curry powder
1 t Dijon mustard
1/2 ts Salt
1/4 ts Pepper

Halve the eggs lengthwise; scoop yolks into a small
bowl. Mash yolk thouroughly. Stir in remaining
ingredients. Mix well and refill whites. Garnish with
chopped green onion, if you wish. From Family Circle
Magazine 6/8/82

– – – – – – – – – – – – – – – – – –

ALMOND APPLE WHEAT BREAD STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Holiday Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Granny smith apples
-chopped
1 1/2 c Sliced almonds
-Blue Diamond Natural
3/4 c Onions, chopped
3/4 c Celery, chopped
4 tb Butter or margarine
1 t Cinnamon
1/2 ts Poultry seasoning
1/4 ts Salt
6 c Whole wheat bread cubes
1 c Raisins
1 Egg — lightly beaten
1/3 c Apple cider or juice
-ÿ TOÿ
1/2 c -cider or juice

Saute apples, almonds, onion, and celery in butter for
5 minutes, stirring frequently. Remove from heat.
Stir in cinnamon, poultry seasoning and salt. Toss
together bread cubes and raisins; add apple mixture.
Stir egg in 1/3 (or 1/2) c apple cider; toss into
bread mixture. Add remaining apple cider if a moister
stuffing is desired. Use to stuff a 15 to 20 lb
turkey, or two large roasting chickens. Spoon any
remaining stuffing into a lightly greased 9×5 loaf
pan. Bake, covered, during the last 30-40 minutes of
roasting.

– – – – – – – – – – – – – – – – – –

Title: TURKEY PATTIES IN MUSHROOM WINE SAUCE
Categories: Diabetic, Poultry, Main dish, Vegetables
Yield: 1 servings

1/2 lb Fresh mushrooms, sliced
1/2 c Chopped onion
2 ts Margarine
1 lb Ground turkey
1 Egg
1/2 ts Salt
1 ts Italian herb blend
1/2 c Dry red wine
1/4 ts Cracked pepper

Saute half the mushrooms and the chopped onion in
margarine in a large frying pan. Combine sauteed
vegetables with turkey, egg, salt, and herbs. Shape
turkey mixture into 4 patties. Broil 3-5 minutes on
each side until cooked through. While patties are
cooking, add remaining mushrooms, wine, and pepper to
frying pan. Simmer gently and serve sauce over
patties. 4 Servings
1 Serving: 1 Patty
with Sauce Nutritive values per serving: 3 gm.
carbohydrates; 23 gm. protein; 13 gm. fat; 0.5 gm.
fiber; 359 mg. sodium; 89 mg. cholesterol Food
Exchanges per serving: 3 1/2 Lean Meat Exchanges
Low-sodium diets: Omit salt. Use unsalted margarine.
Note: If you have a high cholesterol count, substitute
EggBeaters for the egg.

From: Fred Mueller Date: 08-21-93

—–

Title: APPLE MERINGUE – Loreli
Categories: Desserts, Apples
Yield: 6 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
6 md Tart apples,peeled and cored
1/4 c Butter, melted
1/3 c White seedless raisins,
-plumped
2/3 c Sugar
2 tb Fresh lemon juice
3 Egg whites
1/2 ts Salt

Slice apples about 1/4 inch thick. Place in a well buttered baking
dish. Pour melted butter over apples. Sprinkle with raisins, lemon
juice and 1/2 of the sugar. Cover with aluminum foil and bake at 350
for about 20 minutes, or until apples are tender. Beat egg whites
with salt until stiff. Gradually add the remaining sugar to make a
stiff meringue. Spread meringue over apples to the edge of dish. Bake
an additional 10 minutes, or until meringue is brown. Serve warm.
Cream may be added if desired.

MMMMM

Title: Jamaican oxtail stew
Categories: Jamaican, Soups/stews, Beef
Yield: 4 Servings

1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and dic
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb Freshly ground allspice; or
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Recipe by: Jeff Smith
Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.

Comments: I first tasted this dish in Kingston, Jamaica, at a
colorful local restaurant called The Pepperpot. I was really
surprised by the brightness of flavor and for a moment both Craig, my
assistant, and I were stumped. The assertive flavor of allspice was
so obvious that we missed it.
This recipe is close to what is served at this wonderful
restaurant.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991
issue – The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 09-06-1995

MMMMM

Title: NEW ENGLAND STYLE BAKED BEANS
Categories: Beans
Yield: 8 servings

1 1/2 lb Dry navy beans
1 lb Smoked ham or ham hocks *
1/2 c Onion, chopped
1/2 c (packed) brown sugar
1/2 c Maple syrup
1 ts Salt
1 ts Dry mustard

* or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time
their volume of water and bring to a boil for 10 minutes, reduce heat to
simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or
until beans are tender; drain. Add 1 cup water to crock pot with beans; add
remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours,
or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and
return to pot.

NOTE: If thicker beans are desired, uncover and turn to high for last
hour. Recipe: Chuck Ozburn in Pok, New York

—–

C/P Brownie Cakes in a Jar

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Canning jars — * wide mouth
1 cup All-purpose flour
1 cup Sugar
1/2 teaspoon Baking soda
1/4 teaspoon Ground cinnamon — opt.
1/3 cup Margarine — or butter
1/4 cup Water
3 tablespoons Unsweetened cocoa powder
1/4 cup Buttermilk
1 Egg — beaten
1/2 teaspoon Vanilla extract
1/4 cup Walnuts — finely chopped
Ice cream

Grease two 1-pint straight-sided wide-mouth canning jars;
line the bottom of each jar with waxed paper. Set aside. In
a small bowl sitr together flour, sugar, baking soda and cinnamon, if desired.
S
et aside. In a med. saucepan combine margarine, water, and cocoa powder; heat
an
d stir till margarine is melted and mixture is well blended. Remove from
heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand till
smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the
jar
s tightly with greased foil. (Place greased-side down on each jar). Place
jars
in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook
o
n high heat setting
for 2 3/4 to 3 hours or till cakes spring back when touched and a long wooden
to
oth-pick inserted near the centers comes
out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed
paper. Serve warm or cool with ice cream. Makes 8 servings. * WARNING: Use only
CANNING JARS for this recipe. Others may not be tempered to withstand the
heat. Do NOT use coffee or vegetable cans as most contain lead and are painted
o
r sealed with materials that may give off toxic gases when heated.

– – – – – – – – – – – – – – – – – –

Title: MABO DHOFU
Categories: Chinese, Main dish, Vegetarian
Yield: 2 servings

1 tb Vegetable oil
1 1/2 ts Sesame oil
1 Garlic clove, crushed
1/4 c Minced leeks*
1/2 ts Minced red peppers
4 md Mushrooms, sliced
1/2 c Water
1 1/2 ts Sake (optional)#
2 1/2 ts Soy sauce
1/2 ts Salt
1 ds 7-spice red pepper+
1 1/2 ts Tomato ketchup
1 pk Extra firm silken tofu
2 ts Cornstarch
2 tb Water
1 tb Minced scallions

Heat a wok coat with the oils. Add garlic, leeks
red peppers. Stir fry over high heat for 15 seconds.
Reduce heat to medium, add mushrooms saute for 1
minute. Add water, sake, soy sauce, salt, 7-spice
pepper ketchup. Bring to a boil cook for 30
seconds. Add tofu return to a boil. Dissolve
cornstarch in water stir into the wok. Simmer until
thick. Garnish with scallions.

* Or use minced scallions or onions

# I substituted a sherry

+ I used 1/4 ts of crushed chilies

Shurtleff Aoyagi, “The Book of Tofu”

—–

Title: Venetian Rice and Pea Soup
Categories: Soups, Rice, Italian
Yield: 6 Servings

3 T Onions, chopped
10 oz Pkg peas, frozen
6 c Chicken broth
3 T Parsley, chopped
6 T Butter
1/2 t Salt
1 c Rice, uncooked
2/3 c Grated Parmesan

In large saucepan or Dutch oven, saute onion in butter until golden.
Add peas and salt, cook for two minutes, stirring often. Add broth.
Bring to a boil, add rice, stirring thoroughly. Simmer for an
additional 25 minutes or until rice is tender. Add parsley. Remove
from heat. Add Parmesan cheese just before serving.

MMMMM