Title: Dave’s Deluxe Gift Corn Chowder
Categories: New, Text, Import
Yield: 4 servings

1/2 lb very lean salt pork or bacon
: cut into 2-inch cubes
1 lg onion, — chopped
2 garlic cloves, — finely
: chopped
1/4 ts curry powder
6 medium-large baking
: potatoes, peeled, — cut
: into 1-inch cubes
1 ts salt
1 ts tarragon, — chopped
3 16 1/2-ounce cans
: cream-style corn
2 cn 15-oz evaporated milk
1 qt milk
1/2 ts lemon pepper
2 TB butter
2 TB sugar — (optional)

In a large skillet, fry salt pork until nearly crisp.
Remove with a slotted spoon and reserve. Drain off all
but 2 tablespoons of fat. Reduce heat to low and add
onion, garlic and curry powder. Saute until onion and
garlic are soft, about 12 minutes. In a 5-quart pot
combine potatoes with salt, tarragon and enough water
to cover potatoes by 1 inch. Bring to a boil and cook
potatoes 15 minutes. Drain off water, then add corn,
fresh and evaporated milks, onion mixture, reserved
salt pork, lemon pepper, butter, and sugar, if using.
Simmer, covered, until thickened, 1 to 1 1/2 hours.
Add more milk as needed. Cool and refrigerate,
covered, overnight. Reheat and serve next day, very
warm.

Makes 15 to 20 cups

Recipe By :WELL-STOCKED PANTRY SHOW#ND7042

Date: Wed, 30
Oct 1996 11:15:52 -0500

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LEMON MERINGUE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Cornstarch
2 ts Lemon rind
1 c Sugar
1 1/4 c Water, warm
1 ea Lemon, juice of
3 ea Egg
1 t Vanilla
1 ea Pie shell, 9-inch

Separate eggs. Grate lemon rind. Cook first 5
ingredients and 3 egg yolks till mixture thickens,
stirring occasionally. Cool before putting into cooked
9 inch pie shell. Beat egg whites, add vanilla, and
1/2 the powdered sugar. Put in oven to brown
meringue,350 degrees, 8 minutes.

– – – – – – – – – – – – – – – – – –

Title: SWEDISH NUT CAKE
Categories: Cakes
Yield: 1 Servings

2 Eggs
2 c Flour
2 c Sugar
1 1/2 ts Soda
1 ts Vanilla
2/3 c Chopped nuts
1 20 oz can crushed pineapple
Use all pineapple and juice
ICING
1 8 oz pkg cream cheese
1 Stick margarine
1 Box powdered sugar
2 ts Vanilla
2/3 c Chopped nuts

Mix all ingredients together except for the icing ingredients. Bake in a 9
x 13 inch greased pan, for 30 to 40 minutes at 350 or until tests done.
ICING Mix together until spreading consistancy

Spread on warm cake
: Pat Food BB/sc

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Crockpot Chicken and Rice Casserole

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Chicken breasts
1 can Cream of chicken soup
1 can Cream of clery soup
1 can Cream of mushroom soup
1/2 cup Diced celery
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the
mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on
low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts
may be added to make 6 servings.

– – – – – – – – – – – – – – – – – – =

Title: FROZEN DOUBLE CHOCOLATE MOUSSE
Categories: Desserts, Pies
Yield: 10 servings

———————————–CRUST———————————–
2/3 c Chocolate wafer crumbs
1/3 c Graham cracker crumbs
1/4 c Unsalted butter; melted

—————————DARK CHOCOLATE MOUSSE—————————
4 oz Semi-sweet chocolate
– finely chopped
2 oz Unsweetened chocolate
– finely chopped
6 Egg yolks
3/4 c Sugar
1/2 c Frangelico liqueur
1 1/4 c Chilled whipping cream

—————————WHITE CHOCOLATE MOUSSE—————————
3/4 c Whipping cream
10 oz White chocolate; chopped
3 tb Frangelico liqueur
1 1/3 c Whipping cream; chilled
2 oz Semisweet chocolate
– coarsely chopped
1 tb Unsalted butter

FOR CRUST: Preheat oven to 350øF. Mix all crumbs in bottom of 9-1/2-inch
springform pan. Pour butter over. Mix with fork until well-blended.
Press mixture firmly onto bottom of pan. Bake 8 minutes. Cool crust on
rack.
FOR DARK CHOCOLATE MOUSSE: Stir both chocolates in double boiler over
barely simmering water until smooth and melted. Cool to lukewarm. using
electric mixer, beat yolks to blend in large bowl. Gradually add sugar
and beat until pale yellow and slowly dissolving ribbon forms when beaters
are lifted. Blend in Frangelico, then melted chocolate. Whip cream in
another bowl until soft peaks form. Fold 1/3 of cream into chocolate
mixture. Gently fold in remaining cream. Pour mixture into crust; smooth
top. Freeze until set, about 30 minutes.
FOR WHITE CHOCOLATE MOUSSE: Bring 3/4 cup cream to boil in heavy small
saucepan. Reduce heat and simmer 2 minutes. Finely chop white chocolate
in processor. Pour hot cream through feed tube and blend until mixture is
smooth, about 1 minute. Transfer to medium bowl. Cool completely.

Stir Frangelico into white chocolate mixture. Using electric mixer, whip
1 1/3 cups cream in medium bowl until peaks form. Fold 1/3 cream into
white chocolate mixture. Gently fold in remaining cream. Pour over dark
chocolate mousse; smooth top. Freeze until top of mousse sets.

Cover mousse and freeze at least 24 hours. Run knife around edges of pan
to loosen. Release pan sides from mousse. Smooth sides of mousse with
icing spatula. Return to freezer.

Stir 2 ounces of semisweet chocolate and butter in heavy small saucepan
over low heat until melted and smooth. Cool to lukewarm. Spoon into
parchment cone or pastry bag fitted with small plain tip. Pipe chocolate
in decorative pattern around edge of mousse. Freeze until chocolate sets,
about 10 minutes. (Can be prepared 2 days ahead. Cover with plastic
wrap.) Cut frozen mousse into wedges to serve.

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Turkey Poppy Seed Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Course – Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups-8 ozs. uncooked egg noodles
1 tablespoon butter
1 pound ground turkey*
1 medium onion — chopped
(to yield 1/2 cup)
1 small green bell pepper — chopped
(to yield 1/2 cup)
1 can-14 1/2oz diced tomatoes — drained
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups ricotta cheese
1 1/2 cups sour cream
2 tablespoons poppy seeds
2 tablespoons grated Romano cheese
chopped parsley, for garnish — optional

* I use cut-up leftover turkey or chicken (approximately 1 1/2 cups).

Heat oven to 375. Grease a 2-qt. casserole. Cook and drain noodles as
directed on package. If using ground turkey, melt butter in a 10″ skillet
over medium heat. Cook turkey, onion and bell pepper for 4 to 6 minutes,
stirring frequently, until turkey is no longer pink. (When using leftover
turkey/chicken, cook just the onion and bell pepper for 4 to 6 minutes. Add
turkey/chicken during the last 2 or 3 minutes.) Stir in tomatoes, salt and
pepper. Mix ricotta, sour cream and poppy seed in a large bowl. Stir in
noodles. Spoon 3/4’s of the noodle mixture into the casserole dish. Spoon
turkey mixture over noodle mixture. Top with with remaining noodle mixture.
Cover and bake for 50 minutes or until hot. Sprinkle with Romano cheese and
parsley.

– – – – – – – – – – – – – – – – – –

Date: Fri, 09 Sep 94 00:02:23 GMT
From: “adam@veda.is (Adam David)”

Rice rolls
———-
Take an umeboshi plum and chop it into little pieces distributed through
the rice. Lay some of this rice out on a piece of sushi nori (that’s nori
sheets that have been roasted), and roll it up closing the ends. Do this
while the rice is still warm and it sticks together perfectly. When you bite
a piece off, the seaweed wrapper closes itself with help from your teeth so
the rice doesn’t fall out.

Cucumber Salad

Recipe By : Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Greek Low Fat
Low-Cal Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large Cucumbers — peeled seeded halved
1 Clove Garlic — peeled
1/4 Teaspoon Salt
1/2 Cup Yogurt — low-fat, plain
2 Tablespoons Mint — chopped fresh
Black Pepper — freshly ground

Coarsely grate the cucumber (1 large or 2 small) that have been peeled, halved
a
nd seeded and gently squeeze by hand to remove excess liquid; set aside. On a
c
utting board, chop the garlic coarsely, and sprinkle with the salt. Using the
f
lat side of a
chopping knife, work the salted garlic into a paste. In a medim-sized bowl,
whi
sk together the garlic paste, yogurt and mint. Stir in reserved cucumbers.
Sea
son with salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

BRIAMI MYSTRAS (MULTI-VEGETABLE HERB CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Vegetarian
Vegetables Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 1/2 lb Potatoes — peeled and sliced
1 1/2 lb Zucchini — scraped and sliced
3/4 lb Okra — trimmed
Vinegar
1 (1 lb) eggplant — sliced*
1 lb Fresh/canned tomatoes — sliced
1 bn Fresh parsley — chopped
1 bn Fresh dill — chopped
Salt freshly ground pepper
1/2 c Olive oil
5 Scallions — chopped
3 Garlic cloves — minced
Toast or bread crumbs

*Soak okra in vinegar to remove slime, then rinse well. Eggplant may be
salted and rinsed before slicing if desired. In a large bowl, place all the
vegetables, reserving half the tomatoes. Season with the parsley, dill,
salt, and pepper, and mix thoroughly. Layer the vegetables in a large
casserole, alternating vegetables as much as possible. Meanwhile, heat the
oil in a small pan and saute the scallions and garlic, stirring. Chop the
remaining tomatoes and add them to the scallions, stirring. Simmer for 10
minutes, then spoon over the vegetables. Dust the top with the crumbs and
bake in a 350 degree oven for 1 hour. Serve warm or cold. From: “The Food
of Greece” by Vilma Liacouras Chantiles, Avenel Books, New York.

Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: MONSTER COOKIES
Categories: Cookies, Desserts
Yield: 3047 servings

1/2 c Butter or margarined
-softened
1 c Sugar
1 c Plus 2 Tablespoons firmly
-packed brown sugar
3 Eggs
2 c Crunchy peanut butter
1/4 ts Vanilla extract
3/4 ts Light corn syrup
4 1/2 c Regular oats, uncooked
2 ts Baking soda
1/4 ts Salt
1 c M M’s
1 6 oz package semisweet
-chocolate morsels

Cream butter; gradually add sugar, beating well. Add eggs, peanut butter,
vanilla, and corn syrup; beat well. Add oats, soda, and salt, stirring
well. Stir in remaining ingredients.

Drop dough by one-fourth cupfuls, four inches apart, onto lightly greased
cookie sheets. Bake at 350 degrees for 12-15 minutes (centers of cookies
will be slightly soft). Cool slightly on cookie sheets; remove to wire
racks and cool completely.

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