TOMATO AND SOUR CREAM DIP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———NORMA WRENN
NPXR56B——————–
1 tb Margarine
1 tb Flour
1 cn Condensed tomato soup
1 c Heavy sour cream
1 tb Parsley — finely chopped
1 t Onion — grated
1/4 ts Accent

Melt margarine in heavy frying pan. Add flour. Cook
until mixture is bubbling. Add the tomato soup. Stir
and cook until mixture is boiling. Cool and then add
remaining ingredients. A few grains of sugar to mellow
the flavor and 1 teaspoon lemon juice may be added if
desired.

Source: Food Lion Potato Chip Bag

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Roasted Winter Vegetables with Basil Oil

Recipe By : Weight Watcher’s Magazine, ’97
Serving Size : 8 Preparation Time :0:45
Categories : Side Dishes Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup chicken broth
2 tablespoons basil oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds red potatoes — cut in 1″ pieces
1/2 pound turnip — peeled and cubed
1/2 pound parsnip — peeled and cubed
1/2 pound carrots — peeled and cut 1″
3/4 pound boiling onions — peeled

Preheat oven to 400 F.

Combine first 4 ingredients in a large bowl. Add vegetables and toss
well. Spoon mixture into a shallow roasting pan coated with cooking
spray. Bake, uncovered, at 400 F. for 35 minutes or until tender,
stirring occasionally.

Serving = one cup

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Nutr. Assoc. : 0 986 0 0 0 0 0 0 0

Title: DILL PICKLED EGGS
Categories: Appetizers, Eggs
Yield: 36 servings

36 Egg; hard boiled
2 Dill, fresh bunch; roughly
-chopped
2 Pickle, dill spears; bottle
2 lg Onion, yellow; sliced
1 Pepper, green bell; julienne
2 Pepper, red bell; julienne
1 qt Vinegar, cider
1 qt ;Water
Cloves, whole; small handful

Drain pickle juice into large pan. Add cider, water, cloves and dill.
Bring liquid mixture to full boil; then reduce heat to simmer for 45
minutes to one hour (make sure you can open the windows, it’s rather
fragrant). Place eggs, vegetable slices and pickle spears into large
glass or hard plastic container (large ice cream pail works well).
Strain liquid mixture through a pasta colander and pour liquid over
eggs and vegetables. Let sit for 24-36 hours at room temperature. The
eggs will be a very, very bright yellow and have a wonderful dill
flavor the whole way through. The vegetables and pickles will have a
dill flavor never before experienced — and can be eaten separately
or used as a complimentary garnish.

OPTIONALLY, once the eggs are dill pickled you can use the brilliant
yellow eggs to make an attractive and different deviled egg … just
be sure to use an increased amount of dry mustard and horseradish to
meet the flavor of the dill.

— Gary M. Hite

MMMMM

Spiced Apple-Pear Butter

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Pounds Rome Beauty or other baking
Apples, peeled, cored
Coarsely chopped
2 Pounds Pears, peeled, cored
Coarsely chopped
1 Cup Apple cider or apple juice
1/4 Cup Fresh lemon juice
1/2 Cup Sugar
1/3 Cup Firmly packed golden brown
Sugar
1 Teaspoon Ground cinnamon
1/4 Teaspoon Ground nutmeg
1 3×1/2-inch strip orange peel
(orange part only)

Position rack in center of oven; preheat to 350 degrees. Combine first 4
ingredients in saucepan. Bring to a boil. Reduce heat; cover. Simmer until
fruit is very tender, about 15 minutes. Puree fruit mixture in processor.
Mix
in 1/2 cup sugar, brown sugar, cinnamon and nutmeg. Transfer mixture to 8-inch
square glass baking dish; add orange peel. Bake uncovered until mixture is dark
and thick, stirring often, about 1 hour 20 minutes. Discard peel. (Can be made
1
week ahead Cover and chill.) Goes well with muffins. Source: Bon Appetit
Magazine – October, 1994

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LENTILS AND LEEKS

Recipe By : Cooking LIve Show #CL8793
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds leeks — well rinsed and
sliced 1/2-inch thick, including some of
the green part
2 large carrots — peeled and sliced
1/2-inch thick
1/4 cup olive oil
2 1/2 cups water
1 cup green lentils
1 tablespoon tomato paste
1 teaspoon sugar
1 1/4 teaspoons salt
Freshly ground black pepper

In a large saucepan toss the leek and carrot slices with the olive oil.
Cook over medium heat for 5 minutes, until the vegetables are lightly
browned, then stir in the remaining ingredients. Cover the pan and simmer
the mixture for 1 hour, until the lentils are tender and most of the liquid
has been absorbed. To keep the leek slices intact, do not stir. Serve hot.

Yield: 4 to 6 servings

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NOTES : (Recipes courtesy of Darra Goldstein, The Vegetarian Hearth)

Title: EASY FREEZER STRAWBERRY SORBET
Categories: Ice cream
Yield: 6 servings

2 pk Unflavored gelatin
1 c Sugar
3 c Water
1 qt Pureed strawberries
-about 3 pints fresh
1 c Cranberry juice cocktail
1/4 c Fresh squeezed lemon juice

Combine gelatin and sugar in a medium saucepan; stir
in water. Let stand 2 minutes. Cook over low heat,
stirring constantly until gelatin dissolves. Remove
from heat; cool. Stir in strawberry puree and
remaining ingredients. Pour into a 13×9 pan. Cover and
freeze 8 hours or overnight. Spoon about 1/4 of frozen
mixture into the container of a blender or food
processor. Top with lid and process until smooth.
Return to pan. Repeat until all the mixture has been
processed. Return pan to freezer and freeze for 4
hours or until firm. Let stand at room temperature
15-20 minutes before serving. If you have an ice cream
freezer, at * pour into container and follow
manufacturer’s instructions.

—–

Title: MOROCCAN-STYLE STEW
Categories: Lamb, Stews
Yield: 6 servings

————————————STEW————————————
1 lb Lamb; chopped in 1″ cubes
-leanest cut possible
2 c Onions; chopped
1 Clove Garlic; minced
1/2 c Water
2 Garbanzo beans;15oz drained
2 No-Salt Tomatoes;14oz cut up
1/3 c Tomato Paste
1/3 c Light Raisins
1/4 c Slivered Almonds
1/2 ts Black Pepper; fresh ground
1/2 ts Thyme; dried, crushed
1/4 ts Salt
1/4 ts Cinnamon; ground
1/4 ts Allspice; ground
1/8 ts Red Pepper; Cayenne
1/2 c Chicken Stock
4 c Couscous; hot, cooked,
-prepared without fat

———————————-GARNISH———————————-
Cilantro leaves

: Lightly spray a hot 12 inch skillet with release spray, add lamb
and brown quickly on medium high heat, until the edges of the lamb cubes
are a little crusty.
: Drain most of grease from pan.
: Add, onions, garlic and water; bring to boiling, cook over medium
heat until the onions are translucent.
: Add 3/4 cup Garbanzo beans, undrained-tomatoes, tomato paste,
raisins, almonds, black pepper, thyme, salt, cinnamon, allspice, red pepper
and stock. Bring to boiling. Reduce heat and simmer, covered, 1 1/2 hours
or until lamb is very tender. Add remaining garbanzo beans and simmer for
10 minutes or till desired consistency. Serve over hot couscous.

—–

Cold Cucumber Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Large cucumbers
4 scallions (white only) — sliced
2 Tbsp. butter
1 Tbsp. salad oil
2 1/2 C. chicken broth
2 Tbsp. flour
1/2 C. milk
1 1/2 Tbsp. fresh lemon juice — strained
2 Tbsp. dried dill weed
1/2 Tbsp. salt or to taste
1/4 Tbsp. white pepper
2 C. sour cream
chopped chives

Peel, seed and slice the cucumbers. In a heavy 10 to
12-inch skillet, saute the cucumbers and scallions in the
heated butter and oil for about 10 minutes, stirring occasionally.
Stir in the flour and cook slowly for 3 to 4 minutes,
stirring frequently. In a 2 quart saucepan, heat the chicken
broth and milk and stir this slowly into the cucumber mixture.
Add the strained lemon juice, dill weed, salt and pepper.
Simmer gently, stirring for about 10 minutes, until thickened.
Put into blender until smooth. Put the soup into a large
mixing bowl. Cool completely. Add sour cream, taste for
seasoning. Cover and refrigerate for at least 6 hours. Serve
in chilled soup bowls, garnished with chopped
chives.

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Title: MEXICAN BEEF SALAD
Categories: Salads, Meats, Mexican
Yield: 4 servings

3/4 lb Beef top round steak
1/2 ts Unseasoned meat tenderizer
– instant
3 tb Vegetable oil
3 tb Vinegar
1/2 ts Salt
1/4 ts Ground cumin
1/4 ts Dried oregano, crushed
1/8 ts Garlic powder
1/8 ts Ground red pepper
1 cn Yellow hominy, drained
– 16 ounce can
1 Small onion, sliced
– separated into rings
1 Green pepper
– sliced into rings
1/3 c Sliced pitted ripe olives
4 c Torn lettuce
1/2 c Halved cherry tomatoes
Lettuce leaves
1/2 c Monterey Jack cheese (2 oz)
– finely grated

Partially freeze meat. Slice meat across the grain
into bite-size strips. Sprinkle meat tenderizer over
meat. In a 1 1/2-quart microwave-safe casserole,
combine beef and 1 tablespoon oil. Cover with waxed
paper. Cook on high (100 percent) power 3 to 5
minutes or until meat is done, stirring every 2
minutes. Remove meat, reserving drippings in dish.
Add remaining 2 tablespoons oil to drippings. Stir
in vinegar, salt, cumin, oregano, garlic powder and
red pepper. Cook, uncovered, on high power about 30
seconds or until bubbly. Add meat, hominy, onions,
green pepper and olives. Toss gently to coat.
In a large mixing bowl, combine meat mixture, torn
lettuce and tomatoes. Toss gently to coat. Spoon
mixture onto lettuce-lined plates. Sprinkle with
cheese. Makes 4 to 6 servings. NUTRITIONAL
INFORMATION PER SERVING: 335 calories; 20 grams fat;
22 grams protein; 18 grams carbohydrates; 872
milligrams sodium; 517 milligrams potassium.

—–

SPANAKOPITAS ***TCVC49A

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Appetizers Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 tb Butter or oil
1 lb Frozen spinach — thawed
3 ea Green onions — sliced
3 tb Minced parsley
2 tb Chopped fresh dill
1/2 lb Feta cheese — crumbled
3 ea Eggs — lightly beaten
1 x Salt Pepper to taste
—–PASTRY—–
1 lb Commercial Filo pastry
1/2 lb Melted butter

In butter or oil, saute green onion until soft.
Meanwhile, squeeze out excess moisture from spinach
and chop by hand or in food processor. Combine green
onion with spinach and remaining filling ingredients
in bowl. Mix well and set aside.
Lay out the Filo sheets, covering them with waxed
paper and a damp towel. Take out two sheets at a time
and keep the rest covered. Brush melted butter onto
top sheet of each pair. Cut each double-sheet
crosswise into equal strips, about 2-1/2″ wide. Place
1 teaspoon of the filling 1″ from the end (nearest
you) of each strip. Fold the strips back over the
filling so the bottom edge meets the left edge,
forming a right angle. Continue folding back at right
angles to make a triangular shape. Place on baking
sheets and keep covered until all are ready to bake.
Bake in a 350 degree oven for 20 to 25 minutes or
until golden and crisp, turning once. NOTE-
Spanakopitas may be frozen before baking. When ready
to bake, separate while still frozen, spead on baking
sheets, and bake as above, allowing an extra 10
minutes baking time. Karen Mintzias TCVC49A

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