Title: Gaspacho
Categories: Soups/stews, Spanish
Yield: 4 servings

1 tb Chives, fresh
1 tb Chervil, fresh
1 tb Parsley, fresh
1 tb Basil, fresh
1 tb Marjoram, fresh
1 Garlic clove
1 Pepper, bell
2 Tomato; peeled seeded
4 oz Olive oil
Juice of one lemon
1 Onion, mild; slice paperthin
1 c Cucumber; diced
Salt
Pepper
1/2 c Bread crumbs

Chop the herbs and mash thoroughly with the garlic, pepper, and
tomatoes, adding the oil very slowly, and the lemon juice. Add about
three glasses of cold water [I still say this is the *correct*
liquid. But often I use good meat or fish stock.] or as much as you
wish. Put in the onion and the cucumber, season, sprinkle with bread
crumbs, and ice for at least four hours before serving.

How to Cook a Wolf
M.F.K. Fisher

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Title: Meatless Loaf
Categories: Rice/grains, Vegetarian
Yield: 6 servings

1 c Cooked brown rice 2 c Crushed peanuts
1 ea Egg 2 c Cottage cheese
2 tb Chopped onions 2 tb Olive oil
1 ts Salt 1/2 ts Pepper

Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.
From: Theresa Bryant

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Title: Caesar Salad
Categories: Salads
Yield: 4 portions

1 Garlic clove, sliced
1/2 c Olive Oil
1 c French Bread, cubed
2 bn Romaine
1 1/2 ts Salt
1/4 ts Dry Mustard
Black Pepper
5 Anchovy, mashed
3 dr Worcestershire Sauce
3 tb Wine vinegar
1 Egg
1 Lemon, juiced
3 tb Parmesan Cheese

Steep garlic in 1/2 cup olive oil for 24 hours.

Saute French Bread cubes in 2 tablespoons of garlic oil from above.

Wash and dry Romaine and break into 2 inch lengths. Place the
romaine in a salad bowl and sprinkle over it the salt, dry mustard,
generous grating of black pepper. Add anchovy paste, and a few drops
of Worcestershire Sauce.

Add the wine vinegar and remaining 6 tablespoons of garlic oil. Drop
the egg from the shell onto the ingredients in bowl. Squeeze lemon
juice over salad and toss. Add Parmesan cheese and serve.

SOURCE: The Joy of Cooking c 1975

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Title: Floating Island
Categories: Desserts
Yield: 4 servings

1 Egg, separated
1/8 ts Cream of tartar
2 tb Sugar
1 3/4 c Milk
3 Eggs
1/4 c Sugar
1/4 ts Salt
1 tb Orange juice concentrate
-(optional)
1/2 ts Vanilla or lemon extract

In small mixing bowl, beat egg white and cream of
tartar until foamy. Add 2 T. sugar, 2 T. at a time,
beating constantly, until sugar is dissolved (rub a
bit of meringue between thumb and forefinger to feel
if sugar is dissolved) and white is glossy and stands
in peaks. In 8-inch skillet or saucepan, heat milk
over low heat until simmering. Drop 4 meringues, using
about 1/3 C. each, onto milk. Simmer, uncovered,
until meringues are firm, about 5 minutes. Using
slotted spoon, lift meringues from milk onto paper
toweling to drain. Reserve milk for custard.

Chill meringues while preparing custard. In same or
medium saucepan, beat eggs and egg yolk with 1/4 C.
sugar and salt. Gradually pour reserved warm milk
into egg mixture, stirring until blended. Cook and
stir over low heat until mixture thickens slightly and
just coats a metal spoon. Remove from heat. Stir in
orange juice concentrate and vanilla. Pour into
one-quart shallow serving dish or 9-inch pie plate.
Top with meringues. Serve warm or chilled. Makes 4
servings. (A small amount of nutmeg could be sprinkled
on each meringue just before serving.)

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Title: Souper Gravy For Roast Meat or Poultry
Categories: Sauces
Yield: 12 Servings

4 tb Roasted meat or poultry
-drippings in pan

1 can condensed Cream of Chicken,
-Cream of Mushroom or Cream
-of Broccoli Soup
1/3 c water

After roasting meat or poultry, remove roast from pan.
Spoon off excess fat, reserving 2 to 4 tablespoons
drippings. Stir in soup and water. Over medium heat,
heat through, stirring to loosen browned bits. Serve
with roast. Makes about 1 1/2 cups gravy.

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Title: FAVORITE POT ROAST
Categories: Crockpot, Meats
Yield: 6 servings

3 lb (4 lb) beef rump/chuck roast
1 ts Salt
1/2 ts Seasoned salt
1/4 ts Seasoned pepper
1/4 ts Paprika
1 tb Instant minced onion
1 c Beef bouillon

Rub all sides of meat with salt, seasoned salt, seasoned pepper, and
paprika. In crockpot, combine seasoned beef with onion and bouillon.
Cover and cook on low 8 to 10 hours or until meat is tender. Remove
from pot; slice. Makes 6 to 8 servings. If gravy is preferred,
thicken juices with flour dissolved in a small amount of water after
removing meat from pot. If desired, vegetables such as potatoes,
carrots, small white onions, or celery may be added with bouillon and
cooked the same time as meat.

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Bolognese Sauce (Meat Sauce)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Sauces
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 Stalk celery grated
2 tablespoon Tomato paste
1 pound Chopped beef
1 28 ounce Can tomato puree
1/2 pound Chopped pork or sausage meat
1 28 ounce Can Italian tomatoes
4 tablespoon Olive oil
crushed by hand
1 Onion chopped
2 cup Water
2 Cloves garlic crushed
Salt and pepper to taste
1 Carrot grated

In a large pot lightly brown garlic in olive oil and discard. Add onion,
celery and carrot and saute until translucent. Add meat and lightly brown
stirring often. Add tomato paste and simmer 1 min. Add tomatoes, tomato puree
and water and simmer 1 1/2 to 2 hours stirring often. Salt and pepper to
taste. Serve over cooked hot pasta or rice. *option-instead of 2 cups water,
you may add 1 cup water and 1 cup red wine (dry)

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Title: LEMON TOPPING FOR CHEESE CAKE
Categories: Desserts
Yield: 12 servings

2 Egg yolks
3/4 c Sugar
3 tb Butter
1 ts Lemon rind,grated
2 tb Lemon juice
1 1/2 tb Cornstarch
3 tb Water

Combine egg yolks, sugar, butter rind, and lemon juice in top half of
a double boiler. Cook over simmering water until quite thick, then
cool slightly. Mix cornstarch with water and stir into lemon mixture.
Cool before spreading on cheese cakes.

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IMPOSSIBLE PUMPKIN PIE – 2

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Pumpkin
12 oz Evaporated milk
2 tb Butter -or
2 tb -margarine
2 Egg
3/4 c Sugar
1/2 c Bisquick
2 1/2 ts Pumpkin pie spice
2 ts Vanilla

Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat
all ingredients in blender on high speed 1 minute or
until smooth. If your blender doesn’t hold 5 cups,
beat the mixture with a mixer on medium speed about 2
minutes or until smooth. Pour into pie plate. Bake 50
to 55 minutes or until knife inserted in center comes
out clean. Serves 8.

High Altitude Directions (3500 to 6500 ft.): Bake
about 55 minutes.

From: Bisquick Family Favorites

Lawrence Kellie Conf: (1114) F-INTERCOO

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WHEAT FREE ITALIAN CREAM CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Eggs
1/2 c Butter — softened
1/2 c Vegetable oil
1 c Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/2 c -Grated coconut — or up to…
1 c Grated coconut (optional)
1 c Buttermilk
1 t Baking soda (heaping)
1 1/2 c AM Rice Flour
1/2 c AM Buckwheat Flour

Separate the eggs. Beat the whites until stiff, and
set aside. Beat the yolks, butter, oil, honey,
vanilla, nuts and coconut together. Measure the
buttermilk into a quart measuring cup; stir in the
soda and let set 30 seconds until foamy. Mix the
flours. Alternately add the flours and the buttermilk
to the butter mixture until thoroughly mixed. Gently
fold in the egg whites until barely mixed and still
light. Pour into a well oiled 9″ x 13″ cake pan.
Bake at 350 F. for 35 to 45 minutes until a toothpick
inserted in the center comes out clean. Let cool.
Spread cream cheese icing.

ICING: Soften two 8 oz. pkgs. of cream cheese. Beat
with 1/2 cup honey and 1/2 cup maple or other syrup
and 3 tsp. vanilla. If needed, add a little non
instant dry milk powder or a little milk to reach the
desired consistency.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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