Title: Spanish Hot Dogs and Rice
Categories: Pork, Kids
Servings: 4

1 cn Stewed tomatoes.
1/2 lb Hot dogs sliced 1/2″
Thick
3/4 c Green pepper, diced
3/4 c Onion, diced
Rice for 4 people

Contributed to the echo by: Marge Clark The recipe has no real
measurments…is a “what you have”… Spanish hot dogs rice: Enough rice
for four people… put rice on to cook…while it’s cooking slice as many
hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2
inch thick. dice 1 green pepper…I used to use the frozen diced pepper and
use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount.
combine all the above, heat, while the rice is cooking…set the table and
spray on some perfume.

This is obviously not a gourmet feast for company. But everyone ATE it! and
there is little that’s faster or easier!

MMMMM

Minted Fruit Salad

Recipe By : Borden
Serving Size : 8 Preparation Time :3:30
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sugar
1/3 cup orange juice
1/3 cup lemon juice
1/3 cup water
1/4 teaspoon peppermint extract
8 cups assorted fresh fruits — cut up
fresh mint leaves — for garnish

In medium bowl, combine all ingredients except fruit; stir until sugar
dissolves completely. Place fruit in large shallow dish; pour juice mixture
over. Cover; chill 3 hours, overnight, or all day, stirring occasionally.
Garnish with mint leaves.

Makes about 8 cups.

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Curried Rub

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Chili Powder
1 Tsp Onion Powder
1 TBS Curry Powder
1 Tsp Garlic Powder
1 Tsp Dry Mustard
1 Tsp White Pepper
1 Tsp Oregano
2 Tsp Celery Salt
1 Tsp Parsley Flakes

– – – – – – – – – – – – – – – – – –

1 part Tequila
1 part Green Creme d’menthe
Mix.

Chili a la Becker

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main Dish
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 milliliters Garlic — crushed
2 tablespoons Butter or Oil
1 medium Onion — minced
1 large Green Pepper — minced
3 Mushrooms — chopped
1/4 cup Celery — chopped (opt)
1 pound Pork, minced — with fat
1 teaspoon Chili Powder
2 Tomatoes (or 3) — peeled and
— chopped
2 cups Kidney Beans (canned)
— drained
1/2 cup Water
Salt

Rub heavy skillet with crushed clove of garlic.
Melt butter in skillet. Add onion and green pepper and cook for a few minutes
but do not brown. Add mushrooms and celery and cook without browning. Add pork
and cook until lightly browned. Add chili powder and mix well. Add tomatoes,
beans, water and season to taste with salt. Cover and cook gently 30 to 45
minutes.
Makes 4 to 6 servings.

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Title: Roasted Chicken with Apricots
Categories: Poultry, Jewish
Yield: 8 servings

10 oz Dried apricots
1 c White wine
7 lb Chicken pieces (about 1 1/2
-cut-up fryers
2 t Salt
1 t Pepper
2 t Thyme
1 t Paprika
2 c Onions, cut in chunks
1 c Carrots, chopped

From “A Book of Feasts” by Kay Goldstein and Liza Nelson (Longstreet
Press, 1993).

Soak apricots in wine in a dish and set aside.

Rinse chicken pieces under cold water and pat dry. Season the chicken
with the dry seasonings and place pieces in a single layer in a large
roasting pan. Add onions and carrots. Bake in a preheated 350’F. oven
for 45 minutes, or until the chicken is just beginning to brown. Pour
off excess fat, if desired, and pour apricots and wine over chicne
pieces. Baste with juices (adding more wine, if needed), and finish
cooking, about 30 minutes longer; remove from oven. If not served
within 2 hours, chill and bring back to room temperature before
reheating.

To reheat, place the chicken in covered pan or ovenproof serving dish
with cooking juices (you may skim fat again) and reheat at 375’F. for
20-30 minutes while first courses are being served. To serve, place
the chicken pieces on a serving dish and keep warm while deglazing
the pan. Scrape up pan residues, adding a bit more stock or wine to
deglaze if necessary. Pour resulting sauce over chicken and arrange
apricots for garnish.

MMMMM

CREAM OF EGGPLANT SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Eggplant
Salt
2 oz Butter
1 md Onion, finely diced
2 Stalks celery, diced
1 t Curry powder
1 pn Thyme
1 pn Basil
4 c Chicken stock
1 c Potato, diced
1/2 c Cream

Salt Pepper Diced tomato, for garnish Chopped chives,
for garnish

Dice the eggplant but do not peel. Sprinkle a little
salt over the eggplant and leave to stand for about 30
minutes. Put in a strainer and run a little water over
the dice, pat dry. This removes any bitter taste which
would spoil the soup.

Melt the butter in a saucepan and add the onion,
celery and eggplant. Saute’, stirring occasionally
until the vegetables have slightly softened. Eggplant
absorbs butter very rapidly so you may have to add a
little more or the vegetables will stick.

Add the curry powder and fry to release the flavors.
Add thyme, basil, chicken stock and the potato. Cover
and simmer until the vegetables are quite soft, about
30 minutes.

Put the soup through a sieve or moulin and add the
cream. Taste for seasoning. Add a little diced tomato
or chopped chives for garnish and color.

This soup keeps well for several days. However, if
you intend making it beforehand and keeping it, only
add the cream when you reheat it. It thickens as it
stands, but it can be thinned with a little milk.

From “A Taste of Class” by Beverley Sutherland Smith

Posted by Steve Herrick. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: FROZEN MOCHA TOFFEE DESSERT
Categories: Desserts
Yield: 10 servings

12 Ladyfingers; split
2 tb Instant coffee powder
1 tb Boiling water
1 qt Vanilla ice cream; softened
4 Choc.-covered toffee bars
– frozen and crushed
1/2 c Whipping cream
2 tb Coffee liqueur
Additional toffee bars OR
– shaved chocolate
– (optional)

Line bottom and 2 inches up sides of 8-inch springform pan with split
ladyfingers, cutting to fit. Dissolve coffee powder in boiling water. Cool.
Blend coffee, ice cream and crushed candy. Spoon into prepared pan. Cover
and freeze until firm. Just before serving, whip cream with coffee liqueur
until stiff. Spread over or pipe onto frozen ice cream. Garnish with
additional pieces of broken toffee bars or with shaved chocolate, if
desired.

—–

Barbecued Lima Beans (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well Usda

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds dry lima beans — small
3 quarts boiling water
8 ounces salt pork — finely diced
1/4 cup instant minced onion
3 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
2 teaspoons chili powder
1/8 teaspoon garlic powder
2 cans tomato soup, condensed — (10 1/2-oz each)
1/4 cup vinegar
1 1/3 tablespoons brown sugar
2 cups bean cooking liquid

Line four 8×8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

Add beans to boiling water; return to boiling. Boil beans 2 minutes;
then soak beans 1 hour (or overnight, if preferred).
Cook beans slowly until tender, about 45 minutes. Drain; save 2 cups
cooking liquid.
Brown salt pork with onion. Mix remaining ingredients with salt pork
mixture. Add beans; stir gently. Pour one-fourth of mixture into each
baking pan.

TO SERVE WITHOUT FREEZING
Preheat oven to 400 F. (hot). Bake 30 minutes.

TO FREEZE
Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up over top of food. Put edges of wrap together and fold several
times so paper lies directly on top of food. Fold ends of freezer wrap
over the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze immediately for 10 to 12 hours before removing
packages from the pans.

TO HEAT FROZEN FOOD
Preheat oven to 400 F. (hot). Remove freezer wrap. Place food in
baking pan. Bake 1 hour or until center is hot.

– – – – – – – – – – – – – – – – – –

NOTES : This recipe is for 24 servings (about 1/2 cup each). Directions are
given for dividing the prepared food into four parts of six servings each.
One part may be completely cooked and served at the time of preparation.
The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.

Title: Strawberry Patch Pie
Categories: Fruits, Pies
Yield: 8 servings

MMMMM——————-MERINGUE CRACKER CRUST————————
3 x Egg Whites
1/8 ts Mace
12 x Soda crackers, crushed
3/4 c Chopped Walnuts
1 c Sugar
1 ts Vanilla
1 ts Baking Powder

MMMMM———————STRAWBERRY FILLING————————–
1 1/2 c Fresh Strawberries, crushed
1 ts Lemon peel
1/4 c Cold water
1/4 c Sugar
Envelope unflavored Gelatin
30 x Whole, fresh Strawberries

MERINGUE CRACKER CRUST:
Beat egg whites until stiff. Combine sugar and mace; add 1 T at a
time to egg whites, beating well after each addition. Add vanilla.
Combine crushed crackers, baking powder and nuts. Fold into egg white
mixture. Spoon into buttered 10″ pie plate, pushing mixture to
conform to shape of pie plate.. Bake at 350 deg F for 30 minutes.
Cool. (This crust is excellent for chiffon or ice cream pie.)
STRAWBERRY FILLING:
Combine crushed strawberries, sugar and lemon peel. Soften gelatin
in cold water in pan. Heat gently to melt the gelatin. Add to crushed
berry mixture. Chill until mixture begins to thicken. Spread half the
mixture over the bottom of cooled crust. Add enough whole berries,
stem end down and close together, to fill pie. Carefully spoon
remaining crushed berry mixture around whole berries. Chill until
firm. Serve with whipped cream, if desired.

MMMMM