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

Banana-Crunch Bread

Recipe By :
Serving Size : 12 Preparation Time :1:30
Categories : Hand Made

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Banana — Very Ripe, Mashed
2 Cups Sugar
4 Egg
6 Tablespoons Milk
4 Cups Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
3 Teaspoons Baking Powder
1 Cup Butter — Melted
2 Teaspoons Vanilla
1 Cup Nuts — Chopped, Optional

Preheat oven to 350 degrees F.

Beat bananas, sugar and eggs together until light. Stir in milk. add
sifted dry ingredients and mix thoroughly. Stir in melted butter,
vanilla, and nuts. Pour into 1 standard or 2 smaller baking pans and bake

one hour or until done. Baking time may need to be reduced for smaller
pans. Done when toothpick tests dry.

Cool thoroughly before slicing.

Freezes well.

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NOTES : This is a very forgiving recipe. It can be halved, doubled,
ingredients varied, whatever. Don’t think I ever turned
out a bad
loaf with it.

CANNING FRUIT-BASED BABY FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

You may prepare any chunk-style or pureed fruit with
or without sugar, using the procedure for preparing
each fruit. Pack in half-pint, preferably, or pint
jars and refer to the processing times in Table 1.

Caution: Do not attempt to can vegetables, red meats,
or poultry meats, because proper processing times for
pureed foods have not been determined for home use.
Instead, can and store these foods using the standard
processing procedures; puree or blend them at serving
time. Heat the blended foods to boiling, simmer for 10
minutes, cool, and serve. Store unused portions in the
refrigerator and use within 2 days for best quality.

Table 1.
Process time for fruit-based baby foods in a
boiling-water canner.

Style of Pack: Hot
Jar Size: Pints

* 0 – 1,000 ft …….. 20 min
* 1,001 – 6,000 ft …. 25 min
* Above 6,000 ft …… 30 min

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: CRACKER BARREL HASH BROWN CASSEROLE
Categories: Potatoes, Copycats
Yield: 6 servings

2 lb Frozen hash potatoes —
Thaw
1/2 c Margarine — melt
1 ts Salt
1/2 ts Black pepper
1/2 c Onion — chop fine
1 cn Cream of chicken soup
2 c Colby cheese — grate

Preheat oven at 350~. Spray a 9×13 baking pan with non-stick cooking
spray. Combine soup, margarine, salt, pepper, onions and cheese.
Gently mix in the potatoes and pour into prepared pan or dish. Bake
uncovered at 350~ for 35 minutes.

Recipe By :

MMMMM

Title: STEAMED BEEF DUMPLINGS
Categories: Chinese, Beef, Appetizers
Yield: 6 servings

8 oz Lean ground beef
1 1/2 tb Lite soy sauce
1 tb Chopped cilantro
1 ts Minced ginger root
1 ts Cornstarch
1/2 ts Peanut oil
20 Round wonton wrappers
Water
Scallion fans for garnish
Radish flower for garnish

In small bowl, combine beef, soy sauce, cilantro,
ginger root, cornstarch and oil. Place 10 wonton
wrappers on work surface. Place 2 teaspoon filling in
center of each wonton wrapper. Moisten each wonton
wrapper. Moisten entire edge with water. Lift both
sides of wrapper and pinch together above stuffing,
gathering up edges and pleating wrappers; pinch to
seal. Continue with remaining wrappers and filling.
Into each of two large skillets, bring to a boil 2
cups of water. Reduce heat to medium; add dumplings
and do not allow to touch. Cover lightly and steam
until dumplings are firm and wrappers are soft, 15
minutes. Serve immediately. Garnish serving platter
with scallion fans and radish flower.

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Title: NOODLE NESTS
Categories: Cookies, Candies
Yield: 6 servings

4 c Chow mein noodles
3 c Mini marshmallows
3 tb Butter
Small jelly beans
Pam spray-on cooking oil

1. Grease cookie sheet. 2. Pour noodles in bowl. 3. Melt marshmallows
and butter in saucepan over med. heat, stir until smooth. 4. Pour
marshamallow mixture over noodles, stir until well coated. 5. Rub
butter on hands and form noodle mixture into five round balls. 6.
Place on cookie sheet. 7. With back of spoon, press each ball to make
a hollow nest. 8. Let nests firm, then fill each with jelly beans.
Suggested age level:6 thru adult but I don’t see why a younger child
couldn’t help with the non cooking part.

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MINTY FRESH FRUITY SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Cantaloupe pared seeded
Cut into chunks
1 pt Fresh/thawed frozen
Blueberries
1/2 pt Strawberries washed
Hulled and sliced
1/4 c Packed mint leaves cut
Into thin strips
1/4 c Orange juice
2 tb Honey

In large serving bowl, combine melon, berries, mint, orange juice and
honey; lightly toss. Cover and chill.

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Title: Hot Fudge Sauce
Categories: Sauces
Yield: 1 servings

3 Squares bitter chocolate 1/8 ts Salt
1 T Butter 1 ts Vanilla
1 1/2 c Sugar 1/2 c Boiling water

Melt chocolate in top of a double boiler, add butter, sugar, salt and
boiling water. Mix well, let mixture boil up for 3-4 minutes. Add
vanilla, serve at once.

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BAGELS 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5 3/4 c Flour
3 qt Water
1 tb Sugar
1 Cornmeal
1 Egg yolk
1 tb Water

Combine warm water, yeast and sugar. Let stand 5
minutes, stir in salt. Gradually mix in 4 cups of
flour, beat at medium speed for 5 minutes. With spoon
add 1 1/4 cups more flour to make a stiff dough. Turn
out on a floured board and knead until smooth,
elastic, and no longer sticky (about 15 minutes),
adding more flour as needed. Dough should be firmer
than for most yeast breads. Place in a greased bowl,
cover, let rise until almost doubled (about 40
minutes). Knead dough lightly and divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands,
poke your thumbs through the center. With one thumb
in hole, work around perimeter, shaping bagel like a
doughnut 3 to 3 1/2 inches across. Place shaped
bagels on lightly floured board, cover lightly and let
stand in a warm place for 20 minutes. Bring the 3
quarts of water and 1 tbls sugar to boiling in large
kettle. Adjust heat to keep it boiling gently.
Lightly grease baking sheet and sprinkle with
cornmeal. Heat oven to 400 degrees. Gently lift one
bagel at a time and drop into water, boil about 4 at a
time, turning often, for 5 minutes. Lift out with
slotted spatula, drain briefly on a towel and place on
baking sheet. Brush with glaze made with 1 egg yolk
and 1 tbls water. Bake 35 – 40 minutes, or until well
browned and crusty. Cool on rack.
WHOLE WHEAT BAGELS: Follow basic recipe, omitting
sugar. Use 3 T honey instead. In place of flour, use
2 cups whole wheat flour, 1/2 cup wheat germ, and
about 2 3/4 cup all purpose flour, blended together.
Knead with white flour.
PUMPERNICKEL BAGELS: Follow basic recipe, omitting
sugar. Use 3 T dark molasses in place of sugar. In
place of flour use 2 cups rye, 2 cups whole wheat, 1
3/4 cups all purpose flour blended together. Knead
with white flour.
ONION BAGELS: Add 1/2 cup instant toasted onion to
basic dough with the yeast , water and sugar in basic
recipe. SEEDED BAGELS: Springle boiled bagels with
sesame seed, poppy seed, or caraway seed after using
egg wash and before baking.

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Title: CRABS CARRIBBEAN-STYLE
Categories: Seafood, Appetizers
Yield: 8 servings

8 tb Butter
4 Scallions chopped
1 ts To 2 ts chopped garlic
1 Hot green chili, finely
-chopped and seeded
(or use dried red pepper
-flakes)
1 tb Curry powder
3/4 To 1 lb crab meat, shredded
2 tb Chopped fresh coriander
-leaves, if possible
2 tb Finely chopped parsley
Salt nd freshly ground
-pepper
6 tb To 8 tb crab liquid or clam
-broth
2 c Bread crumbs

Melt butter in skillet; add scallions, garlic and chili peppers and cook
until scallions are wilted. Add curry powder to this mixture and blend
thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab
liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill
the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or
until browned. Serves 8 as an appetizer or 3 to 4 as a main course.

/// / From the hearth in Sandee’s Kitchen…

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