Title: Three Cheese Roasted Vegetables
Categories: Vegetables, Casserole
Yield: 6 servings

2 md Russet potatoes, peeled and
Cut into 1 in. pieces
2 md Carrots, pared and cut into
1/2 inch slices
1 T Olive oil
1 t Each basil and oregano
1/4 t Salt
1/4 t Pepper
1 lg Zucchini, cut into 1/2 inch
Pieces
1 lg Red bell pepper, cut into
1 inch pieces
2 cl Garlic minced
2 c 4 cheese country casserole
Recipe blend

Directions
Place potatoes and carrots in greased 13 x 9 inch baking dish.
Drizzle with oil; sprinkle with basil, oregano, salt and pepper. Toss
lightly to coat.
bake 425 F. for 20 minutes. Add zucchini, red pepper and garlic; stir
vegetables. Return to oven and bake 25 minutes or until all
vegetables are tender. Sprinkle with cheese; return to oven about 2
minutes more or just until cheese melts.
submitted by marina
source Sargeno Great summer recipes

MMMMM

Title: Chocolate Spritz Cookies
Categories: Cookies, Holiday
Yield: 48 servings

1/4 c Shortening
1 c Sugar
1 Egg
2 tb Milk
4 oz Unsweetened chocolate;
-melted and cooled
2 c All-purpose flour
1/4 ts Salt
1 sm Glacèd cherries (opt.);
-halved

Recipe by: Mirro Cookie Press booklet 1970’s Cream shortening and sugar
well. Beat in egg and milk. Stir in melted and cooled chocolate.
Gradually blend in flour and salt.

Place dough in cookie press . Form cookies on ungreased cookie sheet. If
desired, use wreath shape cookie press disk and press one half glaced
cherry in center of each wreath. Bake at 375F for 8-10 minutes. Remove at
once to cooling rack.

—–

SOURDOUGH RIZ BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SALLIE KRATZ
NXMB21A——————-
1/2 c Milk — warm
2 ts Sugar
1 pk Dry yeast
2 1/2 c All-purpose flour — sifted
1/2 ts -salt
1/2 ts Baking soda
3/4 c Sourdough starter
1/2 c Butter
<<>>
1/2 c Shortening
1 c Cheese — shredded; I used
-CoJack cheese

Dissolve yeast in warm milk to which sugar has been
added. Mix remaining dry ingredints in medum bowl, cut
in butter with pastry cutter to resemble cornmeal. Mix
in 1 cup shredded cheese. Bleand starter into
dissolved yeast and stir all lightly into flour
mixture until ball just forms. Roll out 1/2-inch thick
on well-floured board, flouring top as needed just to
keep from sticking to rolling pin. Cut out and
quickly place on buttered baking pan, barely touching.
(work fast, they get sticky quickly). Put in
draft-free place to rise, for about 1 hour or in
refrigerator for about 4 hours. Bake at 425~ for 25
minutes until nicely browned. Serve warm with butter.
ENJOY ENJOY… SALlie… Comment before posting note:
Another sourdough starter goodie…Created by Kyllikki
Fuller…who was one of the best Sourdough teachers!
She was the one who really helped me nurse that
starter from day one… MM Format: Norma Wrenn npxr56b

– – – – – – – – – – – – – – – – – –

Fish Batter

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mix Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
3 pounds Fish fillets
2 cups All-purpose flour
3 cups Pancake mix
3 cups Club soda
1 tablespoon Onion powder
1 tablespoon Seasoned salt

Dip moistened fish pieces evenly but lightly in the flour. Dust off any
excess flour and allow pieces to air dry on eaxed paper, about 5
minutes. Whip the pancake mix with the club soda to the consistency of
buttermilk- pourable, but not too thin and not too thick. beat in the
onion powder and seasoned salt. Dip floured fillets into batter and
drop into 425~ oil in heavy saucepan using meat thermometer. Brown
about 4 minutes per side. Arrange on cookie sheet in 325~ oven until
all pieces have been fired.

– – – – – – – – – – – – – – – – – –

Honey Granola Bars

Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff, RD
Serving Size : 12 Preparation Time :0:00
Categories : Camping, Backpack, Trail Food Cookies Bars
Grains Cereals Snacks
Vegan Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups quick-cooking oats
1/4 cup whole wheat flour
1/4 cup toasted wheat germ
1/4 cup honey — Plus
2 tablespoons honey
1/3 cup raisins
– or chopped dried apricots

Combine the oats, flour, wheat germ, and cinnamon, and stir to mix well.
Add the honey, and stir until the mixture is moist and crumbly. Fold in
the raisins or apricots.

Coat an 8″ square pan with nonstick cooking spray. pat the mixture into
the pan, and bake at 300 for 18-20 minutes, or until lightly browned.

Cool to room temperature, cut into bars, and serve.

Amount Per Serving
Calories 100 Calories from Fat 7
Percent Total Calories From:
Fat 7% Protein 10% Carb. 83%

>From: DaStanfill@aol.com

– – – – – – – – – – – – – – – – – –

New England Fish Chowder (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 large onion — finely chopped
3 stalks celery — finely chopped
1 pound potatoes, peeled — cut in 1/2″ cubes
1 pound firm-fleshed white fish fillets (like cod) — cut in 1 1
/2″ chunks
2 cups fish stock
or
clam juice
1 cup cold water
1 bay leaf
1/2 teaspoon dried thyme
1 cup milk (up to 1 1/2) — * see note
1 cup fresh or frozen corn kernels — thawed
salt — to taste
white or black pepper — to taste

Optional Garnish:
butter — cut into pats

serves 4

*Make it as rich as you like by stirring in either milk, half and half, or heav
y cream at the end. You can also gild the lily by floating a pat of butter on
top of each portion.

Heat the butter in the cooker. Saute the onions until soft, about 2 to 3 minut
es. Toss in the celery, carrot, and potatoes, and saute an additional minute.
Add the fish chunks, stock (watch for sputtering oil), water, bay leaf, and th
yme.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure and cook for 4 minutes. Reduce the pressure with
a quick release method. Remove the lid, tilting it away from you to allow any
excess steam to escape.

Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to
taste. Simmer until the corn is cooked and the chowder is hot. Transfer to a
serving tureen or individual bowls and top with additional butter, if desired.

– – – – – – – – – – – – – – – – – –

Mango Buttermilk Soup (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6696
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds — peeled and pitted
–or 2 large ripe mangoes
2 cups chilled buttermilk
1/2 teaspoon grated orange rind
salt and freshly ground black pepper
1 cup orange juice
2 tablespoons sliced scallion for garnish
1/2 cup sour cream

Set aside some of the mango so you have about 1/2 cup diced and reserved
for garnish.

Roughly chop the remaining mango and puree it in a food processor with the
buttermilk, orange rind, and juice. Season to taste with salt and pepper.

Cover and chill overnight. Adjust the seasoning before serving. Garnish
with reserved diced mango, scallion and a dollop of sour cream centered in
the middle.

Yield: 4 servings

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

– – – – – – – – – – – – – – – – – –

Title: RED MEATS MARINADE*
Categories: Sauces, Meats
Yield: 12 servings

1/2 c Peanut oil
1/2 c Olive oil
1 tb White pepper ground
1 tb Black peppercorns crushed
1 ts Oregano crushed
2 Garlic cloves minced
1 ts Salt
1/2 c Chianti
1/2 c Soy sauce
1/2 c Cider vinegar
4 tb Honey
1 tb Chili powder

Mix well. Pour over meat cover and refrigerate
for 6-24 hours. Use as a basting sauce also.
Origin: the ktichen of Don Houston

—–

Title: MCCARTHY FAMILY FISH CHOWDER
Categories: Soups, Fish
Yield: 6 servings

1 ea Sliced onion (chopped)
6 ea Cubed potatoes (diced)
1 1/2 lb Fresh haddock (back skinned)
1/2 c Diced salt pork
1 pt Boiling water
1 1/4 qt Milk
1 tb Salt
1/8 ts Pepper

Cook salt pork until brown, remove salt pork pieces
and place in separate dish leaving salt pork oil in
kettle. Now saut‚ diced onion in the same kettle
until brown. Add potatoes and 1 pint boiling water,
simmer 10 minutes, add fish and simmer 20 minutes. Add
milk, salt, pepper and pices of salt pork previously
saut‚ed. Heat to boiling and serve.

—–

Title: Whole or Halved Tomatoes (packed in tomato juice)
Categories: Canning
Yield: 1 recipe

Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13 pounds is needed per canner load of 9 pints. A bushel
weighs 53 pounds and yields 15 to 21 quarts-an average of 3 pounds per
quart.

Procedure: Wash tomatoes. Dip in boiling water for 30 to 60 seconds or
until skins split, then dip in cold water. Slip off skins and remove
cores. Leave whole or halve. Add bottled lemon juice or citric acid to
the jars (See acidification instructions). Add 1 teaspoon of salt per
quart to the jars, if desired.

Raw pack — Heat tomato juice in a saucepan. Fill jars with raw
tomatoes, leaving 1/2-inch headspace. Cover tomatoes in the jars with
hot tomato juice, leaving 1/2-inch headspace.

Hot pack — Put tomatoes in a large saucepan and add enough tomato juice
to completely cover them. Boil tomatoes and juice gently for 5 minutes.
Fill jars with hot tomatoes, leaving 1/2-inch headspace. Add hot tomato
juice to the jars to cover the tomatoes, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1,
Table 2 or Table 3 depending on the method used.

Table 1. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts
Process Time at Altitudes of 0 – 1,000 ft: 85 min.
1,001 – 3,000 ft: 90 min.
3,001 – 6,000 ft: 95 min.
Above 6,000 ft: 100 min.

Table 2. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time: 40 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot. Jar Size: Quarts.
Process Time: 25 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.
=====================================================================
NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 2 above. In the USDA book, there
are only TWO sizes of jars specified in the table, but there are THREE
separate lines of figures in the table, and it is not completely clear
which jar size the second and third entries refer to. I have given the
second entry’s numbers as those to be used for Quart jars, and below I
have reprinted the third entry on the table, for an unknown jar size.

Style of Pack: Hot. Jar Size: ??.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 – 1,000 ft: 15 lb.
Above 1,000 ft: Not Recommended.
======================================================================
Table 3. Recommended process time for Whole or Halved Tomatoes (packed
in tomato juice) in a dial-gauge pressure canner.

Style of Pack: Hot or Raw. Jar Size: Pints.
Process Time: 40 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Style of Pack: Hot or Raw. Jar Size: Quarts.
Process Time: 25 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–