Title: Sweet Sour Meatballs
Categories: Polkadot, Lisa, Beef, Ground meat, Microwave
Yield: 20 Meatballs

1 Green pepper, thinly sliced -drained (reserve juice)
2 cn Pinapple chunks (8 oz), Chow mein noodles

———————————–SAUCE———————————–
3/4 c Packed brown sugar 1/4 c Cornstarch
3/4 c Cider vinegar 1/4 c Soy sauce

———————————MEATBALLS———————————
1 lb Ground beef, crumbled 1/4 c Unseasoned dry bread crumbs
1 lg Egg 1 tb Soy sauce

Combine meatball ingredients. Shape mixture into 20 meatballs. Cook
in a skillet, over medium heat until browned and cooked through. Set
aside.

In a 2-c measure, combine reserved pineapple juice with enough water
to equal 1 1/3 c; set aside. In a 2-qt casserole, combine the brown
sugar, vinegar, cornstarch and soy sauce. Blend in the pineapple
juice mixture. Microwave at high for 7 to 15 minutes, or until the
mixture is clear and thickened, stirring 3 or 4 times during cooking.
Set aside.

At this point the meatballs and sauce can be refrigerated, for later
preparation.

Add meatballs, green pepper slices and pineapple chunks to the sauce.
Microwave at high for 4 to 6 minutes, or until mixture is hot,
stirring once or twice during cooking time.

Serve with chow mein noodles.

Source: Lisa Clarke, based on a recipe in “Quick Easy Microwaving
Ground Beef”.

From: Lisa
Date: 12-22-96 (12:22)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

—–

Title: Hot german potato salad
Categories: Casseroles, Potatoes, Salads, Mcdougall
Yield: 6 servings

10 md Potato; cooked sliced
1 Onion; chopped
1/4 c Water
2 tb Whole-wheat flour
1 tb Honey
1 ts Tamari soy sauce
1/2 ts Celery seed
1 ds Ground pepper; optional
3/4 c Water
1/2 c Vinegar

Recipe by: McDougall Plan Preparation Time: 0:45 In a large pot, saute the
onion in 1/4 cup water over medium heat until tender and beginning to
brown. Stir in flour, honey, tamari, and celery seed. Mix well until
smooth. Stir in water and vinegar. Heat to boiling, stirring constantly.
Add potatoes, stirring carefully. Heat through. Serve hot.

HELPFUL HINTS: To cook potatoes, wash, remove skins if desired. Cut into
large chunks. Cook in small amount of boiling water until tender, about 30
minutes. Drain. Cool slightly and slice thinly.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Moroccan Spiced Salmon On Lentils (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH SHOW #RHC218
Serving Size : 1 Preparation Time :0:00
Categories : Fish-fs Oven-fs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups french green lentils (3/4 pound)
–picked over and rinsed
salt and freshly ground pepper
1/4 cup coriander seeds
1/4 cup fennel seeds
2 tablespoons cumin seeds
1 teaspoon cardamom seeds
2 teaspoons whole cloves
1/4 cup olive oil — plus 2 tablespoons
8 garlic cloves — minced
2 large shallots — minced
2 tablespoons harissa*
35 ounces italian plum tomatoes — drained and chopped
–juices reserved
6 salmon (6-ounce) fillets — with skin
1 tablespoon unsalted butter
–cut into 6 pieces

*Available at specialty food shops

In a medium saucepan, cover the lentils with 6 cups of water and bring to a
boil over high heat. Reduce the heat to low, cover and simmer, stirring
occasionally, until the lentils are tender, about 25 minutes. Season with
salt and pepper and set aside, covered.

In a medium skillet, combine the coriander, fennel, cumin and cardamom
seeds with the cloves. Toast the spices over moderate heat, stirring, until
fragrant — about 3 minutes. Transfer to a plate to cool. Finely grind the
spices in a spice grinder or mortar.

In a medium nonreactive saucepan, warm 1/4 cup of the olive oil over
moderately low heat. Add the garlic and shallots and cook, stirring, until
translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice
mixture and cook, stirring, until fragrant — about 3 minutes. Add the
tomatoes and their juices and increase the heat to moderate. Simmer the
sauce, stirring occasionally, until the flavors are well blended — about 5
minutes. Season with salt and pepper. (MAKE AHEAD: The lentils and the
tomato sauce can be refrigerated for 3 days. Store the spice mixture in a
glass jar at room temperature.)

Preheat the oven to 400 degrees. Place 2 large ovenproof skillets over high
heat. Add 1 tablespoon of the oil to each skillet. Season the salmon
fillets with salt and pepper and coat them on both sides with the remaining
spice mixture. When the oil is very hot, add 3 salmon fillets to each pan,
skin side down. Put 1 piece of the butter next to each fillet and shake the
pans to incorporate the butter into the oil. Saute the salmon fillets for 3
minutes. Transfer the skillets to the oven without turning the fillets and
roast the salmon for about 6 minutes, or until the skin is very crisp and
the fish is just cooked through.

Meanwhile, reheat the lentils and the tomato sauce. Spoon the lentils into
the center of warmed dinner plates and set the salmon fillets on top, skin
side up. Spoon the tomato sauce around the lentils and serve at once.

Yield: 6 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

– – – – – – – – – – – – – – – – – –

Title: Spring Peas Lettuce
Categories: Vegetables
Yield: 2 servings

1 sm Head Boston lettuce
2 tb Green onions, chopped
1 t Butter
1 c Frozen peas, thawed
Salt to taste
Pepper to taste

Cut the lettuce into small strips to make 3/4 cup, packed. (Save the
remainder for another use.)

Saute the onions and lettuce in the butter over medium-high heat for 1
minute. Add the peas, salt and pepper; stir. Cover the skillet. Cook
until heated through, about 2 minutes.

Per serving: 78 calories, 4 grams protein, 11 grams carbohydrates, 4
grams fiber, 2 grams fat (1 gram saturated), 349 milligrams sodium.

MMMMM

Title: Marshmallow Cream Peach Pie
Categories: Pies
Yield: 1 Servings

Graham cracker pie crust, 9
18.00 Marshmallows
0.25 c Milk
1.00 c Heavy cream; whipped
3.00 c Diced peaches
(5 to 6 medium peaches)

Melt marshmallows in milk in top of double boiler. Cool until set.
Beat until smooth, fold into whipped cream.

Fold peaches into marshmallow-cream mixture. Pile into graham cracker
crust. Chill several hours, or until firm.

Source:Farm Journal Bev Christensen

MMMMM

Title: Impossible Cherry-custard Pie
Categories: Fruits, Pies
Servings: 8

21 oz Cherry pie filling
1 1/2 c Milk
1/4 c Butter; softened
1 1/2 ts Vanilla
4 Eggs
3/4 c Sugar
1/2 c Bisquick

Heat oven to 400. Grease 10″ pie plate. Drain pie filling, reserving
syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15
sec. in blender on high. Pour into plate. Spoon cherries evenly over top.
Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min.
Serve with warm reserved syrup and , if desired, sweetened whipped cream.
NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase
baking time to 35-40 min.

FROM: BISQUICK RECIPE CLUB LISA CRAWLEY

—–

Title: GYROS (MEAT)
Categories: Sandwiches, Ethnic, Lamb
Yield: 4 servings

1 1/2 lb Shoulder lamb*
1 lb Beef chuck*
1/4 c Dehydrated onions
1/3 c Water
1 tb Salt
1 ts Sugar
2 ts Oregano
2 ts Black pepper; coarsely groun
1 ts Cumin
1 ts Hot paprika
1/2 ts Cinnamon
2 Cloves garlic; pressed or mi
2 tb Vegetable oil
Butter

*including some fat 8 or more slices blanched bacon or fresh pork
belly slices, if available Grind lamb and beef together, using large
hole plate on meat grinder. Regrind using small hole plate. In small
bowl reconstitute onions in water. In another small bowl combine next
6 ingredients and mix thoroughly. In large bowl combine meat, onions
and spice mix. Add garlic and vegetable oil; mix thoroughly with
hands until spices are evenly distributed; refrigerate, covered,
several hours.
In a small skillet, fry a small amount of the meat mixture in a
little butter. Taste for seasoning and adjust, if desired.
Blanch bacon by simmering in hot water about 3 minutes. If pork
belly is used, blanching is not necessary. Drain on paper towels.
Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering
sides and bottom; pack gyros meat into pan, filling to the top of the
pan. Cover with remaining slices of bacon or pork. Place filled pan
in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake
at 375^F. for 20-30 minutes. Reduce heat to 325^ and continue baking
30 minutes longer. Remove pan from oven; remove loaf pan from hot
water bath and place on wire rack to cool. Cover with aluminum foil
and weigh with about 2 lbs weight to compress loaf. Cool to room
temperature; refrigerate meat, covered with weight 12 hours or
overnight to ripen and increase flavor. Meat will keep for up to 4
days refrigerated. Slice thin and serve in pita bread with sliced
onions, tomatoes and tzatziki sauce. (I don’t have a meat grinder and
usually call my butcher and request the grinding. I also prefer this
recipe with the elimination of the cinnamon. Sorry, I don’t frequent
this board very often so any ?s will have to be referred via e-mail.
I also have a recipe for the tzatziki sauce, but one is posted on
this board under Gyros. This recipe is every bit as good as those
served in Greektown (Detroit). FROM: GEORGINA PHILLIPS (DPBF70B)

MMMMM

Title: PEPPER CRACKERS
Categories: Appetizer, Crackers, Posted-mm
Yield: 2 sheets

1 1/2 c Flour
1/2 t Salt
1/2 t Plus 1 tsp. or MORE to taste
Freshly ground BLACK PEPPER
*coarsley grd. not too fine
2 T Vegetable oil
7 T To 9 T. cold tap water

Source: “What to Cook:When you think there is nothing in the house to eat”
Author: Arthur Schwartz

“This is an unbelievably quick fix for a cocktail or soup accompaniment.”

Makes 2 approximately 12×8-inch sheets
==========================================================================
1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, stir together the flour, salt and pepper.

3. Add the oil and stir until mixture resembles fine meal.

4. With a fork, stir in the cold water, using just enough to make
the dough gather into a ball.

5. Divide the dough in half and, on a well-floured board, roll out each
half as thinly as possible into a rough rectangle that fits on a
baking sheet.

6. Place dough on baking sheet and if you want neat-looking crackers,
score it into squares or diamonds.

7. Bake for 25-30 minutes, turning after 15 minutes. Dough should be a
pale brown and snap, not bend.

8. Break into crackers or irregular pieces. Can be stored in a tin.

Variations: Instead of black pepper, season with hot red pepper flakes
or any other spice that seems appropriate to the crackers’ eventual use.
Or, after the dough has been transferred to a baking sheet, sprinkle with
coarse salt and press lightly into the top.

From the recipes file of suzy@gannett.infi.net

—–

2 cups drained garbanzos
2 cups cooked brown rice
2 cups diced grn. peppers
2 med. tomatoes, coarsely diced
1/2 cup red onion, diced
4 Tbs. wine vinegar
1/2 tsp. dillweed
salt and pepper, optional

Combine all ingredients. Toss well and refrigerate overnight. Toss several
times during refrigeration period and just before serving.

Hearty Chicken Noodle Soup

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stewing chicken (about 6 pounds) — cut up
2 quarts water
1 large onion — quartered
1 cup chopped fresh parsley
1 rib celery — sliced
5 cubes chicken bouillon
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
dash dried thyme
2 medium carrots — thinly sliced
Noodles:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk

In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce
heat; cover and simmer for 2 1/2 hours or until the chicken is tender.
Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain
broth and skim fat; return to kettle. Add chicken and carrots. For noodles,
mix flour and salt in a medium bowl. Make a well in the center. Beat egg
and milk; pour into the well. Stir together, forming a dough. Turn dough
ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in.
rectangle. Cut to 1/2-in. strips; cut the strips into 1-in. pieces. Bring
soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until
noodles are tender. Yield: 10-12 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “I’m grateful that my mother taught me to make these wonderful
old-fashioned noodles, which were a big favorite of mine when I was growing
up. They give the chicken soup a delightful down-home flavor.” Submitted by
Cindy Renfrow, Sussex, New Jersey.