Tex-Mex Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Enriched Hominy Grits
-OR- Quick Grits
– (Quaker or Aunt Jemima)
4 ts Baking powder
1/4 ts Salt (optional)
1/2 c Margarine or butter
4 oz Monterey jack cheese
– (with jalapeno peppers,
— or without), shredded
1/2 c Dairy sour half and half
-OR- sour cream
1/4 c Milk

Heat oven to 425 F. Lightly grease cookie sheet. Combine dry
ingredients; cut in margarine until mixture resembles coarse crumbs. Stir
in cheese. Combine sour half and half and milk; add to dry ingredients,
mixing just until moistened. Shape dough to form a ball; knead gently on
lightly floured surface 10 to 12 times. Roll dough to 3/4 inch thickness.
Cut with floured 2-inch biscuit cutter. Place 1 inch apart on prepared
cookie sheet. Bake 10 to 12 minutes or until golden brown.

NUTRITIONAL ANALYSIS per biscuit:
* calories 200
* carbohydrates 18 g
* protein 5 g
* fat 12 g
* calcium 93 mg
* sodium 560 mg
* cholesterol 10 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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TORTILLA LASAGNA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 oz Tomato sauce, salt-free or
-regular
1/4 c Onions — finely chopped
1/2 c Green pepper — finely chopped
15 sm Black olives — pitted
16 oz Kidney or pinto beans,
-canned — rinsed, drained
1 t Vinegar
1/4 ts Garlic powder
1/2 ts Oregano
1/2 ts Cumin
6 Tortillas, corn, 6-inch — cut
-into quarters
1 c Nutritional yeast “cheesy”
-sauce

Preheat oven to 375 deg.

Spray a baking pay with nonstick spray.

Spread 1/4 cup of tomato sauce in the bottom of the
prepared pan. Ina large bowl, combine remaining tomato
sauce with remaining ingredients, exept tortillas and
“cheese.” Mix well.

Arrange 1/3 of the tortilla sections over sauce in
pan. Spread 1 cup of sauce over tortillas. Pour 1/3 of
the “cheese” sauce over the sauce.

Repeat with another 1/3 of the tortillas, 1 cup of
sauce and 1/3 of the cheese sauce.

Repeat one more time, using remaining tortilla
sections, sauce and cheese sauce.

Cover and bake 20 minutes. Uncover and continue baking
15 more minutes.

Let stand 5 minutes before serving.

From the files of DEEANNE

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SWEET-AND-SOUR BEET-CARROT SAUTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Oil
2 Beets — sliced
2 Carrots — sliced
2 Onions — halved and sliced
1/4 c Raisins
2 tb Honey
2 tb Vinegar or lemon juice
2 tb Tamari
2 Garlic cloves — mashed

Heat oil in skillet; stir-fry the beets, carrots,
onions and raisins for several minutes over
medium-high heat. Add the remaining ingredients;
lower heat. Toss well to combine. Cover and steam
until the vegetables are tender, 15 to 20 minutes.

Horton wrote: “The flavors in this recipe are
absolutely remarkable. You may use all beets or all
carrots instead, but the combination is superb and
beautiful to look at as you prepare. If the beets are
well scrubbed, they do not have to be peeled.”

From The Motherlode commune/Oregon. In _Country
Commune Cooking_ by Lucy Horton. New York: Coward,
McCann Geoghegan, Inc., 1972. Pg. 122. SBN
698-10456-0. Electronic format by Cathy Harned.

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GRANDMA’S CURRENT POUND CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Cakes
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Currants
1 lb Margarine or butter
2 c Sugar
1 t Mace
9 Eggs — separated
4 1/4 c Flour, all purpose — sifted
1 t Lemon extract
1 t Vanilla

Rinse Currents in hot water, drain and dry on a towel.

Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat
egg yolks until thick and creamy; add to butter mixture and blend well. Add
one half of the flour and mix until smooth; add remainder of flour and mix
until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper
lined loaf pans (9“x4”x2.5") and bake at 350øF for 1 hour and 25 minutes.

Test for doneness by inserting a toothpick in center.

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PUREE OF ASPARAGUS SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE STOCK—–
1 lb Asparagus, lower ends only
1 c Leek greens — chopped
1 Bay leaf
1 Celery stalk — chopped
1 Yellow onion — chopped
4 bn Parsley — chopped
2 Garlic cloves
5 Black peppercorns
1 sl Gingerroot
1/2 ts Salt
—–FOR THE SOUP—–
1 lb Asparagus
2 tb Olive oil
3 Leeks — white parts only
1 White onion — chopped
2 Shallots
1 t Fresh thyme
1 tb Parsley
6 c Stock (see above)
1 pk Silken soft Mori-Nu tofu
1/8 ts Black pepper
1/8 ts White pepper
2 tb White miso

Snap off the lower ends of asparagus where they
easily break and bend. Chop these and add to the other
stock ingredients with 8 cups water. Bring to a boil
and simmer for 20-25 minutes and strain. Cut off the
very tips of the asparagus and set aside. Chop the
middle pieces and set aside.

Saute the leeks, onions and shallots in olive oil
over medium heat for 5 minutes, stirring often. Add
the middle pieces of asparagus, salt, pepper and
parsley and stock. Simmer for 10 minutes or until
asparagus is tender. Blend with the miso and strain
well through a fine screen or food mill.

Blend the tofu and add to the soup. In another pot
bring a few cups of water to a boil with a little
salt. Cook the asparagus tips until crisp-tender and
strain in a colander. Garnish soup with asparagus
tips. Serves 6-8.

From DEEANNE’s recipe files

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Title: Corn Flake Macaroons
Categories: Cookies
Yield: 1 servings

1/4 c Shortening
3/4 c Sugar
1 Egg
1 c Peanuts; grated
1/4 ts Almond extract
5 c Cornflakes

Blend shortening and sugar. Add egg and beat well. Add rest of
ingredients. Drop by tablespoonfuls on cookie sheets and bake at 350 until
brown.

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CHINESE PASTA SALAD WITH SHELLFISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Pasta
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Snow peas
250 g Rice vermicelli
1 Red pepper — sliced thin
1/2 Cucumber — sliced thin
6 oz Shrimp — cooked
130 g Crabmeat
1 tb Fresh ginger — chopped fine
1 cl Garlic — chopped
2 tb Sesame oil
1/2 ts Black pepper
1 1/2 ts Salt
2 tb Lemon juice
3 ts Vegetable oil
1 t Red wine vinegar

Wash and trim snow peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix thoroughly.
Chill before serving.

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Potato Soup, Peasant Style

Recipe By : © 1995 Cole Group, Inc.
Serving Size : 6 Preparation Time :0:00
Categories : Hungary/Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter or bacon drippings
2 tablespoons flour
3 medium potatoes
peeled and cut into small cubes
1 teaspoon paprika
1 carrots
cut into small cubes
1/2 onion — minced
1/2 small tomato — minced
1/2 small green pepper
seeded, minced
Salt — to taste
2 quarts water

In a large saucepan over medium heat, melt butter. Add flour and cook,
stirring constantly, until well blended and lightly golden (about 3 minutes)
Add potatoes, paprika, carrots, onion, tomato, pepper, and salt; stir well.
Add the water and bring to a boil. Reduce heat, cover, and simmer until
vegetables are tender (about 25 minutes).

– – – – – – – – – – – – – – – – – –

Serving Ideas : Ladle into soup bowls and serve immediately.

NOTES : Yield: 6 servings.

GERMAN ELDERBERRY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Elderberries
6 tb Cold water
9 c Water
2 tb Lemon juice
Lemon rind
3/4 c Sugar
4 tb Cornstarch

Wash berries and place in a soup kettle. Add water and a twist or two of
lemon rind. Cook until the berries are soft. Strain into a bowl, pushing
though as much of the pulp as possible. Return the liquid to the kettle,
bring to a boil, and remove the kettle from the stove.

Combine the cornstarch, cold water, and lemon juice, pressing out all the
lumps. Add to the soup, together with the sugar, and stir thoroughly.
Place over medium-low heat and cook, stirring constantly, until thick and
clear. Adjust the sugar and lemon to suit your taste. Serve hot or cold.

From: The New York Times Bread and Soup Cookbook Shared By: Pat Stockett

– – – – – – – – – – – – – – – – – –

Title: SHRIMP-AND-CHICKEN CURRY
Categories: Seafood, Poultry, Main dish
Yield: 6 servings

1 c Chicken stock
-OR low-sodium chicken broth
1 c Clam juice
1 tb Vegetable oil
3 Italian sausages
– cut into 1-in slices
1 md Onion; finely diced
1 1/2 c Uncooked long grain rice
2 Jalapeno peppers
– seeded and finely minced
4 tb Curry powder
1/2 ts Thread saffron
1/2 ts Ground coriander
1/4 ts Fennel seeds
1/4 ts Ground cumin
2 tb Chopped fresh dill; -=OR=-
1 tb -Dried dill
2 lb Chicken breast meat
– cut into 6 pieces
1 c Unsweetened coconut milk
-Canned or Fresh
– (if unavailable, use
– all stock)
12 Jumbo shrimp
– peeled and deveined
12 Clams
12 Mussels

———————————CONDIMENTS———————————
Lemon pickle, optional
Garlic pickle, optional
Mustard Seeds, optional
Papaya Chutney, optional
-(See RECIPE)

PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan
or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella
pan heat the oil over medium heat, add the sausages and saute to render
some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons
fat and return pan to stove. Add the diced onions to the sausages and
saute, without browning or coloring, until translucent, about 5 minutes.
Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno
peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill,
add it now.) Place the chicken, skin-side up, on top of the rice. Cover the
casserole and bake. After 15 minutes, add the coconut milk or extra stock,
the shrimp, the clams and mussels and return to oven, covered. Bake for
another 15 minutes or until the rice is tender and the shells have opened.
Sprinkle with the fresh dill. Arrange on a platter or serve from the pan.
Offer Indian condiments such as lemon pickle, garlic pickle or papaya
chutney.

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