Title: Libby’s Jeweled Relish
Categories: Relishes Londontowne
Servings: 1

1 cn Undrained sauerkraut (lg) 2 c Celery, chopped
1 c Choppd salad olive w/pimento 1/2 c Honey
1 x Grn pepper, chopped-optional 1 x Carrot, grated – optional
1 x Dill or garlic – optional

Combine all ingredients. Allow to blend 8 to 10 hours. Chill.

Mrs. James W. Wilson

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YOSHI’S CREAM OF LEEK POTATO SOUP BAKED WIT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
2 Leeks — *
1 md Onion — peeled/chopped
1 lg Clove garlic — peeled/chopped
2 lg Potatoes — peeled/diced
2 qt Chicken stock
1/2 c Heavy cream
1/2 ts Fresh ground black pepper
1 t Salt
4 sl Brie cheese

* Use white and lightest green parts of leeks. Clean
and chop.

1. Melt butter in a soup pot over medium heat. Add
leeks, onion and garlic. Saute until wilted.

2. Add potatoes, stirring well. Add stock, bring to a
boil and simmer, partially covered, for 30 minutes.

3. Strain off broth and set aside. Put solids in a
food processor and puree, leavig slight texture.

4. Return stock and puree to the pot, stirring well.
Bring to a boil.

5. Add cream, then pepper. Gradually add salt, tasting
as you go (less salt may be needed if stock is salted).

6. Ladle soup into four oven-safe bowls. Place a slice
of brie on each.

7. Bake in a preheated 400-degree oven until Brie is
melted, about 6 or 7 minutes. Serve immediately.

Source: Chef Yoshi Katsumara of Yoshi’s Cafe in
Chicago. Printed in the Chicago Sun Times, November 6,
1996

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Title: Cajun Pork Burgers
Categories: Pork, Sausages
Yield: 4 burgers

———————————BILLS20086———————————
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves

Heat grill. In large bowl, combine water and pepper sauce;
blend well. Add pork and sausage, mix gently. Shape into 4
patties. Place on gas grill over medium heat. Cook 14 minutes or
until no longer pink, turning once. Serve on buns with lettuce
leaves and any desired additions.

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MANGO CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chopped mangoes or peaches
2 c Apple cider vinegar
1 c Raisins
1 sm Onion, chopped finely
3 lg Cloves garlic, finely minced
– or pressed
1/4 ts Ground ginger*
2 Whole dried hot red chiles*
1/2 c Firmly packed brown sugar

In a 4 to 5-quart kettle, combine all ingredients.
Bring to a boil over medium-high heat, cover and
simmer, stirring occasionally, until mangoes are
tender (about 20 minutes). *Blend 1 teaspoon grated
fresh ginger or 1/4 ts ground ginger and 1 or 2 small,
dried whole hot red chiles, coarsely chopped. Continue
simmering, uncovered, stirring occasionally, as
mixture thickens, for about 15-20 more minutes.
Immediately ladle chutney into hot sterilized 1/2-
pint canning jars. Wipe rims clean and top with
scalded lids, then screw on bands. Let cool and
test for seal. Store in a dark cool place. If you are
not canning it, then store in bottled jars in the
refrigerator.

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TURKEY-SPINACH CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon
1/2 c Onion — chopped
1 1/2 c Rice — cooked
10 oz Frozen chopped spinach
– drained well
1/4 c Water chestnuts — sliced
1/4 ts Salt (optional)
1 cn Cream of Mushroom Soup
1/2 c Sour cream
1 lb Turkey — cooked, sliced
3/4 c Soft breadcrumbs
1 tb Butter — melted

Cook bacon in a large skillet until crisp; remove bacon, reserving 2
tablespoons drippings in skillet. Crumble bacon, and set aside. Saute onion
in bacon drippings until tender; remove from heat. Add rice, spinach, water
chestnuts, half of bacon, and salt; stir well. Combine soup and sour cream;
stir half of soup mixture into spinach mixture. Spoon spinach mixture into
a lightly greased 12×7″ baking dish; arrange turkey slices on top. Spoon
remaining soup mixture over turkey. Combine breadcrumbs and butter; mix
well, and sprinkle around edges of casserole. Sprinkle remaining bacon over
center of casserole. Bake, uncovered, at 350 degrees for 30 min. Yield: 6
servings.

Shared by Judi M. Phelps – The San Jose Kid

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Title: CURRIED CHICKEN SPRING ROLLS
Categories: Chinese, Chicken, Poultry
Yield: 1 servings

1 tb Soy sauce
1 tb Coconut milk
1 3/4 ts Curry powder
3/4 ts Salt
4 ts Vinegar, cider
2 ts Gingerroot, minced
5 Chilies, mild green
3 Garlic clove
1 1/2 ts Garlic, minced
1 c Celery, diced
3/4 c Carrot, grated
16 Spring roll wrappers
3/4 c Pickled ginger juice or:
2 tb Oil, peanut
2 ts Soy sauce
1 ts Vinegar, white
1/2 lb Chicken, ground
3/4 ts Sugar
1 tb Cornstarch
——-dipping sauce——–
2 Chilies, yellow wax
1 Cilantro, bunch, minced
2 Jalapeno chilies, minced
2 c Napa cabbage, diced
1 c Cellophane noodles
1 Egg yolk, beaten
3/4 c Unseasoned rice vinegar
Salt to taste

Soften cellophane noodles and cut into 2-inch lengths.
Dissolve cornstarch in 1 T water. Cut chilies in
halves. Marinate chicken for 1 or 2 days in bag with 1
T. soy sauce, coconut milk, white vinegar, and 3/4 t.
curry powder. Heat 1 to 2 T. oil in wok and stir fry
chicken until mostly white. Remove, set aside, and
then clean wok. Combine salt, sugar, remaining soy
sauce and cider vinegar. Place in wok with chicken.
Heat through, add cornstarch, and cook 2 to 3 minutes
until glossy. Spread on large plate and cool in
refrigerator. Combine ginger, garlic, remaining curry
powder, and chilies. Heat 3 T. oil and cook chili
mixture 1 to 2 minutes. Should foam without browing.
Add celery then cabbage. When translucent, add carrots
and noodles. Combine chicken and noodle mixtures. Use
2 T. filling per spring wrapper. Tuck in ends and
include sprig of cilantro in last turn (to show
through when fried). Seal with egg yolk. Deep fry
about 3 minutes at 350 degrees and drain. To make
dipping sauce, blend chilies and garlic until pureed.
Add ginger juice and oil until blended. Season with
salt. Add cilantro just before serving. (If serving
right away, cilantro may be pureed with chilies.)
Makes one cup.

—–

Title: Jack Daniels Baked Beans
Categories: Vegetables, Bbq, Side dishes
Yield: 1 servings

2 16 oz. can pork beans
1/4 c Jack Daniels
2 tb Liquid smoke
1/2 c Brown sugar
1 ts Dry mustard
2 Cloves garlic (minced)
1/2 sm Onion (minced)
1 tb Cider vinegar
1 Green pepper (minced)
2 tb Worcestershire sauce
1 ts Lemon juice

Combine all ingredients in a pan. Bake @ 350 for about 1 1/2 hours.

MMMMM

RED CHERRY COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (16oz) tart red cherries
1/3 c Brown sugar
3 tb Cornstarch
1/2 c Orange juice
2 tb Butter
1/8 ts Salt
1/2 ts Almond extract
1 1/2 c Homemade Biscuit Mix
1/3 c Sugar
1/4 ts Freshly grated nutmeg
1 Egg
1/4 c Milk

Drain cherries, reserving juice. Combine brown sugar
and cornstarch in saucepan. Stir in cherry juice,
orange juice, butter, and salt; cook,stirring
constantly, until thickened. Stir in cherries and
almond extract. For biscuit topping, combine Homemade
Biscuit Mix, sugar and nutmeg. Beat egg and milk and
stir into biscuit mixture until combined.

Heat cherry mixture to boiling and pour into a low 1
quart baking dish.

Drop batter by spoonfuls (about 6) on top of hot
cherry mixture and bake in a preheated 350 F oven for
35-40 minutes, until biscuits are golden. Serve warm.
Makes 6 servings.

Origin: Hearth and Home Companion Shared by: Sharon
Stevens

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APPLESAUCE-BRAN MUFFINS (LF)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c 100% bran cereal
1 c Skim milk
Egg — slightly beaten
1/2 c Unsweetened applesauce
2 1/2 tb Butter or margarine —
Melted
1 c All-purpose flour
2 1/2 ts Baking powder
1/4 c Brown sugar

Preheat oven to 400F. In a large bowl, combine cereal
and milk. Set aside. In another bowl, combine egg,
applesauce and melted butter. Stir into the cereal
mixture. Add the dry ingredients, stirring until just
blended. Spray a muffin tin with cooking spray or line
with baking cups. Fill each cup 3/4 full. Bake at 400F
for 15 minutes or until nicely browned on top. Makes
12 muffins. Per Muffin: 117 cals, 23mg chol, 4gm
dietary fiber, 2.5gm fat,
238 mg sodium

Recipe By :

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denn

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Quick Spaghetti With Meat Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Raw Ground Turkey
1/4 teaspoon Garlic Powder
3 tablespoon Minced Onion
1 can (6 Oz.) Tomato Paste
1 cup Water
2 tablespoon Grated Parmesan
1 1/2 teaspoon Italian Seasoning
2 cup Hot Cooked Spaghetti
1/8 teaspoon Salt

Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot.
Add Turkey Onion; Cook Until Turkey Is Browned, Stirring To Crumble.
Drain Well. Return To Skillet. Stir in Water Italian Seasoning, Salt, Garlic
Powder Tomato Paste. Bring To A Boil. Reduce Heat Simmer Uncovered 10 Min.
OR Until Thickened, Stirring Occasionally. Serve Over Spaghetti; Sprinkle With
Cheese.
334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti 1 1/2 t. Cheese.
(Fat 12.2, Chol. 74.)

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