Title: Southwestern Green Stuffed Peppers
Categories: Main dishes, Poultry, Tex-mex
Yield: 4 servings

2 lg Green Bell Peppers
1/2 c Instant cooked white rice
1/2 c Frozen corn
1 lb Ground white turkey
1 md Onion minced
1/2 c Cheddar cheese
1/4 cn Condensed tomato soup
1/4 c Salsa your choice
1/2 t Garlic powder
1/2 t Salt
Pepper to taste
1 t Cumin
1 T Taco seasoning

TOMATO SOUP SALSA TOPPING
3/4 cn Tomato soup
1/4 c Water
1/4 c Salsa choice
1/2 t Garlic powder

Directions
Par boil peppers 3-4 minutes (helps sweeten a bit)
In a large bowl put ground turkey breast, 1/4 cup of tomato soup,
salt, pepper, minced onion, cooked rice, 1/4 cup salsa, taco
seasoning mix, cumin, shredded cheese, and frozen corn. Mix well by
hand combining all ingredients. ( I generally take all dry seasoning
and put into a small bowl, mix a bit then sprinkle through the meat
for a good blend) After mixing. Scoop turkey mixture into cooled
green peppers, heap on to the top. Set into a loaf pan. If you have
turkey mixture left over form small meat balls and set between
peppers.Top with sauce mixture, made as directed below.

Sauce directions.
Combine remaining soup, salsa, and 1/4 t. of garlic powder, with 1/4
cup water. Pour this mixture over top of peppers. Bake 375 F for 1
hr 15 minutes.
Serve with additional vegegable if desired.
source marina
submitted by marina mm #1398

MMMMM

AULD ALLIANCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 g Roquefort cheese
Whisky

This deceptively simple cheese cream from Overscaig in
Sutherland is delicious served as a cream pate for the
first course or at the end of a meal as a savoury.

Pound the cheese to a thick cream. Add drop by drop as
much whisky as it will ‘drink’ to make a firm cream.

Pack into small earthenware pots and chill in the
fridge for 3 to 4 hours.

Serve with hot buttered toast or oatcakes.

From: Janet Warren, A Feast of Scotland, Lomond Books,
1993, ISBN 1-85051-112-8

Typed for you by Rene Gagnaux @ 2:301/212.19

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Saltimbocca alla Romana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Robbie Shelton XXXJ77A
2 Sage leaves — fresh or
2 pound To 2 1/2 Veal Fillet
1/2 teaspoon Dried Leaf Sage — *
All Purpose Flour
Garlic — very tiny bit
2/3 cup Butter; fresh creamery
4 Parsley Sprigs — leaves only
melted
2 tablespoon White Italian Truffles
Salt
shaved (or more)
Pepper
1/2 cup White Frascati — or other
4 sl Fontina Cheese — very thin
dry white wine
8 sl Proscuitto — thin
2 cup Small Peas (1# can)

Cut the veal into 8 slices. Place the slices between sheets of wax paper and
pound thin. Sprinkle with four on one side only. Place half of the slices,
floured sides down, on a working board. Spoon some of the butter (about 2
tablespoons) over the slices and sprinkle lightly with salt and pepper. Place
1 slice of cheese and 1 slice of proscuitto over each veal slice and again
spoon some butter lightly over them. Add half a leaf of the sage. Chop garlic
and parsley together and divide the mixture among the 4 veal slices. Arrange
the shaved truffles on top. (Use more truffles if you wish.) Add the remaining
veal slices, floured sides up. Press the edges together with a knife handle.
Spoon more of the butter over.

Reserve 1 tablespoon of the butter; place the rest in a skillet and heat.
Add the little bundles and saute for 5 minutes, until brown. Turn, cook for 3
minutes longer, and baste. Pour the wine over the veal, shake the skillet,
baste again, cover, and cook for 5 minutes.

Dice the remaining slices of prosciutto. Place peas in a small pan and heat.
Drain. Add diced prosciutto and the reserved tablespoon of butter.
Season with salt and pepper to taste. Heat for a few minutes. Arrange
saltimbocca on warm plates, spoon all of the sauce over, and serve with the
peas. Drink the rest of the Frascati.

*NOTE: If using dried sage, soak it in warm water for a few minutes and
press dry before using. For this dish do not use ground sage.

This recipe is from “LEONE’S ITALIAN COOKBOOK.”

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Title: Corn Sausage Chowder
Categories: Chowder
Yield: 6 Servings

1 Polish sausage,
-sliced thinly
6 sl Bacon, chopped
1 c Onions, chopped
1/4 c Flour
2 c Chicken stock
1 c Water
4 c Corn
2 c Potatoes, cubed
-(about 1/4")
1/8 ts White pepper
Red pepper sauce
2 c Milk
2 tb Butter

In a big saucepan, brown the sausage and bacon until bacon is crispy.
Remove sausage and bacon with a slotted spoon, and drain on a paper towel.
Discard most of the fat; leave enough to cook the onion. Saute onion in
reserved fat until tender, about 5 minutes.

Gradually stir in the flour. Add stock and water, stirring constantly. Add
sausage, bacon, corn, potatoes and white pepper. Add red pepper sauce to
taste. Heat to boiling. Reduce heat and simmer, covered, for 15 to 20
minutes. Stir occasionally.

Add milk and cook until soup is heated through and potatoes are tender. Top
with butter and serve.

NOTES:

* A rich creamy chowder with corn and sausages — This chowder is a
variation on a family recipe from an old roommate of mine. (She makes it
without the sausage, and with more water). It goes very well with most
seafood. I am especially fond of it served with crab cakes. Yield: Serves
6-8.

: Difficulty: easy.
: Time: 10 minutes preparation, 45 minutes cooking.
: Precision: approximate measurement OK.

: Steve Fritzinger
: Computer Consoles Inc., Reston, Virginia, USA
: seismo!rlgvax!jsf

: Copyright (C) 1986 USENET Community Trust

—–

CHAI PO-RUSSKI (RUSSIAN TEA)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Orange — sliced
6 Lemon — sliced
6 Cinnamon stick, 3″
1 tb Cloves, whole
1 qt — Water
46 oz Pineapple juice
1 1/2 c Sugar
3 qt Tea

Combine fruit slices, cinnamon, cloves, and water in a
large non- aluminum saucepan; bring to a boil. Boil 5
minutes. Press mixture through a strainer, discarding
pulp and spices. Add pineapple juice, sugar, and tea
to citrus mixture, stirring well. Serve hot.

Source: Southern Living Socials and
Soirees cookbook Submitted By SAM WARING
On THU, 02
NOV 1995 112919 GMT

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BRAISED TEMPEH NAPOLETANO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive oil
6 Garlic cloves — minced
1 md Onion — diced
2 sm Zucchini — halved lengthwise
-and thinly sliced
1 lg Green pepper — diced (1/2-in.
-dice)
8 oz Tempeh — cut into 1/2-inch
-cubes
1 1/2 c Tomatoes, peeled — chopped
-finely, with their juice
-(from a 16 oz. can)
2 tb Dry vermouth or dry redor
-white wine
1/4 ts Basil
1/4 ts Marjoram
1/4 ts Oregano
1/4 ts Salt
Pepper to taste

Heat the olvie oil in a large skillet over medium
high heat, then add the garlic and onion, and saute
for 2 minutes, tossing frequently. A dd the zucchni
and toss for 2 more minutes. Add the greenpepper and
tempeh, and cook, tossing occasionally for 5 more
minutes.

Add the tomaotes, vermouth, and all of the remaining
ingredients, and stir well. Reduce the heat to a
simmer and cook slowly for about 10 minutes, or until
the suace is fragrant and thickened. Do not overcook
the vegetables; they should still retain a slight
crunchiness. Serve immediately, or cover and chill up
to 24 hours, then reheat slowly until piping hot.

From the files of DEEANNE

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DOLMAS (GREEK STUFFED GRAPE LEAVES)

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Greek Rice
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Long-grain white rice
1 c Plus 3 Tbsp olive oil
1 c Finely chopped yellow onion
3 Green onions, including
-green tops, finely chopped
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves

Servings: makes about 50 dolmas

Several stems of fresh parsley About 3/4 cup freshly
squeezed lemon juice About 1 cup homemade chicken
stock, canned chicken broth, or water, heated
Additional freshly squeezed lemon juice Grated or
minced lemon zest for garnish

Wash and drain rice. Heat 3 Tbsp of the olive oil in
a skillet over medium-high heat. Add the yellow onion
and saute until soft but not brown, about 5 minutes.
Transfer to a mixing bowl and add the drained rice,
1/2 cup of the remaining olive oil, green onions,
parsley, pine nuts, cinnamon, allspice, salt, and
pepper. Set aside.

Rinse the grape leaves under running cold water to
removes as much brine as possible, pat dry, and stack
on a plate. Place 1 leaf at a time, shiny side down,
on a flat work surface. Cut off and discard the tough
stem end. Spoon about 1 Tbsp of the rice mixture in
the center near the base of the leaf. Fold the stem
end over to cover the filling, fold both side inward
lengthwise and then tightly roll leaf toward pointed
tip end to form a compact packet. Repeat with the
remaining leaves and filling.

Pour about 2 Tbsp. of the remaining olive oil in the
bottom of a large pot and strew with a layer of
parsley stems to prevent grape leaves from sticking.
Arrange the stuffed leaves, seam side down and almost
touching, on top of the parsley, making as many layers
as necessary. Drizzle the remaining 5 Tbsp olive oil,
the lemon juice, and 1/2 cup stock, broth, or water
over the leaves. Top with a heat-resistant plate and
weight with a heavy can to keep leaves from unwinding
during cooking. Cover the pot, bring to a gentle
boil, reduce the heat to low, and cook until rice is
tender, about 1 hour. During cooking, add a little
heated liquid as needed to keep dolmas moist. Remove
from the heat and cool in the pot.

Sprinkle with lemon juice to taste, garnish with lemon
zest, and serve at room temperature.

Source: Rice by James McNair Posted by Linda Davis

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Jelly Roll

Recipe By : Flo Burtnett, Shattuck, OK
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large Eggs — At Room Temperature
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup Sugar
Juice of 1 Lemon
1 Cup Cake Flour — Sifted
1 Jar Jelly or Jam

Start oven at 400 degrees or moderately hot. Grease jelly roll pan,
15X10X1-inch. Line bottom of pan with wax paper. Put eggs, baking
powder, and salt into mixer bowl. Beat 2 minutes at high speed or until
light and lemon colored. Reduce speed to medium. Gradually add sugar
and
beat 3 minutes (mixture should be thick and very light colored). Reduce
to lowest speed and add lemon juice, then flour, beating only until
moistened. Pour into pan, bake 15 minutes.

After baking, carefully turn cake out onto clean tea towel (previously
coated with confectioners sugar). Peel wax paper from bottom of cake.
Trim all the crisp edges from cake. Lightly roll cake, towel, sugar and
all–leave rolled up and cool for about 10 minutes on a cooling rack.
Unroll cake. Carefully spread jam or jelly on cake. Reroll cake with
jam
in it. Wrap it in the towel to finish cooling. The final touch, just
before serving, is to sprinkle confectioners sugar on each serving.

– – – – – – – – – – – – – – – – – –

NOTES : My mother used to make these jelly rolls when I was a little
girl.

Published in January/February ’97 Tastes of Oklahoma column which
is written by Flo Burtnett. Vol. LXXVIII, No 1/2, Farm News
Views, Oklahoma Farmers Union.

Insalata di Melanzane e Peperoni Arrostiti

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 4 Preparation Time :0:00
Categories : Antipasto Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable oil
1 1/2 pounds eggplants — cut lengthwise
1 large red bell pepper
1 large yellow bell pepper
1 large onion — unpeeled and halved
1 clove garlic — finely chopped
1 tablespoon fresh Italian parsley — chopped
1 tablespoon capers — drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon green olives — pitted and sliced

Preheat an oven to 400 degrees F. Rub two baking sheets with vegetable
oil. Place the eggplant halves, whole peppers, and onion halves on the
baking sheets and roast in the preheated oven until the vegetables are
tender, 25 to 30 minutes. Leave the eggplants and onion in one position
throughout the cooking, but turn the peppers to expose oil all sides so
that they cook evenly .

Remove from the oven. When the peppers are cool enough to handle, peel
off the skills using your fingertips, cut the peppers in half
lengthwise, and remove and discard the stems, ribs, and seeds. Cut the
peppers into long strips about 1 1/2 inches wide. If the eggplants have
excessive seeds, remove them as well, along with the stems and navels.
Leave their skins on, however, and cut the eggplants into strips
approximately the same size as the pepper strips. Peel the onion halves
and cut them into 1/2-inch dice.

In an attractive serving bowl, combine the cut vegetables. Add the
garlic, parsley, capers, olive oil, vinegar, and olives and toss well.
Serve warm, at room temperature, or chilled.

Ahead-of-time notes: This dish can be prepared two days in advance,
covered, and refrigerated

– – – – – – – – – – – – – – – – – –

NOTES : Insalata di Melanzane e Peperoni Arrostiti (Roasted Eggplant,
Pepper and Onion Salad)

Here is a robust and colorful roasted vegetable dish. The
sweetness comes form the natural flavors of the peppers and onion and
foiled by the saltiness of the olives and capers.

c 1996 thrive@the healthy living experience
all recipes: “The Little Dishes of Italy: Antipasti” by Julia Della
Croce c 1993

Pasta With Uncooked Tomato, Basil And Mozzarella Sauce

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound ripe tomatoes (about 3) — seeded and chopped
2 garlic cloves — minced
1/2 cup packed fresh basil leaves — chopped coarse
1/2 pound fresh or processed mozzarella — diced 1/2
cup extra-virgin olive oil
2 tablespoons balsamic or red-wine vinegar
salt and freshly ground black pepper
1 pound dried shaped-pasta of choice — i.e. penne,
— farfelle, rigatoni
— or
1 medium shells

In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil,
vinegar, salt and pepper to taste and let the sauce stand, covered at
room temperature for at least 1 hour and up to 4 hours. Just before
serving, in a kettle of boiling salted water cook the pasta until it
is al dente, drain it well, and add to the sauce. Toss the pasta well
with the sauce. Adjust seasoning with salt and pepper.

Yield: 4 to 6 servings

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