Title: Grits Casserole
Categories: Vegetables Londontowne
Servings: 6

4 c Milk 1 c Hominy grits
1/2 c Butter or margarine 1 ea Roll garlic cheese
2 ea Eggs, well beaten 1/2 c Cheese, grated

Bring 3-1/2 c milk to boiling in medium saucepan. Gradually stir in grits.
Gook over medium heat , stirring constantly, until thick (about 10
minutes). Remove from heat. Add butter and garlic cheese; stir until
melted. Stir in eggs and remaining milk. Pour into 2 quart casserole. Bake
in preheated 375 degree oven uncovered for 30 minutes. Sprinkle grated
cheese over top. Bake 15 minutes longer.

Mrs. Harold T. Cook

—————————————————————————–

QUICK GAZPACHO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

7 md Tomatoes (about 1 3/4 lb)
3 sl Italian bread (3/4-inch
-thick)
1 md Garlic clove
2 tb Red wine vinegar
1/3 c Olive oil
4 c Tomato juice, chilled
2 c Canned beef broth, chilled
2 tb Fresh basil leaves, minced
-(or 2 tsp dried)
1 lg Green bell pepper
1 md Onion
1 md Cucumber
2 ts Worchestershire sauce
1/2 ts Hot rep pepper sauce
1/4 ts Salt
1/4 ts Freshly ground black pepper

PREPARATION: Core and seed the tomatoes. Tear the
bread into small pieces. Peel the garlic and put into
the workbowl of a food processor along with the
tomatoes and bread. Pulse three times until blended.
With the motor running, pour the vinegar and oil
through the feed tube and process until smoothly
pureed. Mix the tomato puree, tomato juice, beef
broth, and basil together in a large bowl and
refrigerate until chilled. Stem, quarter, and seed the
bell pepper. Peel and quarter the onion. Peel and
halve cucumber lengthwise, remove the seeds with a
spoon, and cut pieces in half. Place all the
vegetables in the food processor and pulse until
coarsely chopped. Stir the vegetables,
Worchestershire sauce, hot red pepper sauce, salt an
pepper into the soup. Served chilled.

[COOKS; Jul/Aug 1988] Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Burgers in Foil
Categories: Camping, Meats
Yield: 4 Servings

1.00 .to 1 1/2 lb ground beef
4.00 16-inch squares aluminum
. foil
4.00 Carrots; sliced
1.00 cn Potatoes; 16oz, sliced
2.00 sm Green bell peppers; chopped
Dehydrated onion flakes
Worcestershire sauce
Salt pepper to taste

Separate meat into 4 portions. Place each in the center of a square
of
foil. Top with equal portions of chopped carrots, potatoes and
peppers. Season with dehydrated onions, Worcestershire sauce, salt
and pepper to taste. Seal foil, checking for leaks. Place on hot
coals for 10 to 15 minutes per side.

Makes 4 servings.

Nutritional analysis: per serving: 389 calories, 22g fat, 548mg
sodium, 95mg cholesterol, 52% of calories from fat.

** Dallas Morning News — Food section — 7 Jun 95 **

Scanned and formatted for you by The WEE Scot — paul macGregor

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Tarantula Jack’s 1989 World Champion Chili

Recipe By : Jim Ridley (jridley@atk.com)
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Chili
Main Dish Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lb. Top Round — 1/2 in. cubed
8 Oz. Can Tomato Sauce
2 Medium Onions — grated
7 Tbs. Chili Powder
2 Large Garlic Cloves — minced
2 Tbs. Ground Cumin
2 Cans Chicken Broth — (10 oz. each)
1 Cup Water — (if necessary)

Saute the beef in a large skillet. Put into a large pot and simmer,
covered, with onions, garlic, and broth for 1-1/2 hours.

Add the tomato sauce, chili powder, and cumin. Stir; simmer on low for
another hour. Add water if needed. Stir occasionally.

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CHRISTMAS CANDY CANES

Recipe By : COOKING LIVE SHOW #CL8779
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup granulated sugar
1/2 cup crushed peppermint candy canes
or hard peppermint candies
1/2 cup (1 stick) salted butter or
margarine, at room temperature
1/2 cup plain or butter-flavored shortening
1 cup confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups all-purpose flour
1/2 teaspoon liquid red food coloring

Adjust two racks to divide the oven into thirds. Preheat the oven to
375 degrees. Have ready two ungreased baking sheets. In a small bowl,
mix the sugar with the crushed candy; set aside.

In a large bowl, with an electric mixer at medium-high speed, beat
together the butter, shortening, confectioners’ sugar, egg, vanilla,
and peppermint extract until light and fluffy, 2 or 3 minutes. With
the mixer at medium-low speed, gradually add the flour, beating just
until blended. Remove half of the dough from the bowl and set aside on
a sheet of waxed paper. To the dough remaining in the bowl, add the
red food coloring and beat until evenly colored. (At this point both
of the doughs can be tightly wrapped separately in aluminum foil and
refrigerated for up to a week or frozen for up to three months. If
frozen, thaw in the refrigerator and bring to room temperature before
proceeding.)

For each candy cane, scoop 1 teaspoonful of the plain dough and the
same amount of pink dough. Roll each scoop between the palms of your
hands to make a 4-inch rope. Twist the ropes together and shape into a
candy cane. As they are made, arrange the canes on an ungreased baking
sheet, spacing them about 1 inch apart.

Bake for about 9 minutes until firm to the touch and barely golden.
Reverse the baking sheets on the racks and from front to back once
during baking. The moment the cookies come from the oven, sprinkle
each one with the sugar-and-peppermint mixture. With a wide turner,
immediately transfer the cookies to wire racks to cool completely.

Store in a tightly covered container, separating the layers with
sheets of waxed paper.

Yield: About 48 cookie

– – – – – – – – – – – – – – – – – –

EASY HUMMUS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Chick peas
2 Cloves of garlic
3 tb Lemon juice
4 tb Tahini (sesame seed paste)

Drain half the liquid out of the can of chick peas.
Put all the ingredients into a mixers and mix on high,
stirring occasionally until it is a creamy, paste
consistency.

Makes a wonderful salad, dip or spread for sandwiches.

Garnish with extra-virgin olive oil and FRESH mint.

From: at351@freenet.carleton.ca (Joe Shebib). rfvc
Digest V94 Issue #213, Oct. 2, 1994. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

– – – – – – – – – – – – – – – – – –

Title: MARYLAND CRAB SOUP
Categories: Fish/shellf, Soups/stews
Yield: 6 Servings

1/2 lb Baccon
1 lb Beef stew meat
2 lb Frozen mixed vegetables*
10 oz Pck frozen whole kernal
-corn*
1 c Celery, diced
Salt pepper
2 tb Old Bay
6 Live crabs
1 1/3 qt Water
1 cn Tomatoes, peeled

*Fresh or canned vegetables can be used. I have used fresh corn on the cob.
Fry baccon and put into large pot. Brown stew meat in baccon grease and add
to pot along with vegetables. Add vegetables. Bring to boil and simmer for
1 hour or until stew meat is done. Add salt and pepper to taste. Clean
crabs by removing top shell and devil (lungs). Break crabs in half and add
to pot along with Old Bay and boil slowly for half an hour or longer. The
longer it cooks the better it tastes.

—–

Date: 10 May 93 01:47:08 EDT
From: KEVWIL@delphi.com

Title: Lentil Rice Surprise
Categories: Mcdougall, Main dish, Vegetarian
Servings: 6

1 c Lentils, dried
1/4 c Water
1 md Onion
Garlic clove, chopped
3 x Celery stalks, chopped
28 oz Tomato, canned
1 ts Dill weed
3 c Rice, cooked
1 c Bread crumbs

Cover lentils with water, bring to a boil, cover, simmer over low heat
about 1-1 1/2 hours until tender. Drain liquid, reserving 1/2 cup. Heat 1/4
c water in large pot, add onion, garlic and celery. Cook over medium-low
heat until tender, about 15 minutes. Add tomatoes, drained lentils, 1/2 c
lentil water, cooked rice and dill weed. Mix well. Using a 3 quart
casserole, sprinkle a few breadcrumbs over the bottom. Pour lentil-rice
mixture into the casserole. Sprinkle the rest of the crumbs over the top.
Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of time
and cooked when cold. Add 15 minutes to oven cooking time. FROM The
Mcdougall Plan

Broccoli, Cheese Rice Casserole

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Minute Rice (uncooked)
1 Can Cream of Mushroom Soup
1 Pound Velveeta Cheese
2 Package Frozen chopped broccoli
1/4 Cup Butter

Cook rice per instructions on box. Combine soup, Velveeta and butter in
saucepan. Cook until blended. Mix together broccoli, rice and sauce. Pour
into buttered casserole dish and bake in moderate oven (375~F-400~F) for 1
hour (uncovered).

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Title: FRESH FRUIT AMBROSIA
Categories: Diabetic, Vegetarian, Vegan
Yield: 6 servings

1/4 c Orange Juice
1/2 c Club Soda
1 md Banana, peeled
3 c Fresh Fruit Pieces (such as
Cantaloupe, grapes,
Pineapple, apple, pear,
Nectarine, plum, honeydew
Melon, blueberries,
Strawberries)
1/2 ts Ground Nutmeg
1/4 ts Ground Cardamom
1 tb Sweetened Coconut (flaked
Or shredded), toasted

Combine the orange juice, club soda, and banana in a blender and puree
until smooth. Pour over the fresh fruit mixture. Sprinkle with the
nutmeg and cardamom. Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.

Serves 6 1/2-cup servings

One Serving = Calories: 81 Carbohydrates: 20 Protein: 1 Fat: 1
Sodium: 1 Potassium: 278 Cholesterol: 0

Exchange Value: 1-1/2 Fruit Exchanges

Source: Holiday Cookbook, American Diabetes Association

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