Title: EASY TACO SALAD
Categories: Ground beef
Yield: 6 servings

1 lb Ground beef
1 pk (1 1/4 oz) taco seasoning
1 md Head lettuce, shredded
2 md Tomatoes, seeded and
Chopped
1 c Bottled Catalina dressing
4 c To 5 corn chips, crushed
2 c (8 oz) shredded chedder
Cheese

Brown ground beef; drain well. Put in taco seasoning. Combine beef,
lettuce, tomatoes, dressing, corn chips and cheese in a large serving
bowl; toss well. Serve immediately.

Ground Beef Collection 1996 Edition

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RAISIN NOUGAT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/4 cup White corn sirup
1/4 cup Water
1/2 pound Marshmallow cream
2 tablespoons Cocoa butter
1 cup Raisins
1/4 teaspoon Salt
1/2 teaspoon Lemon flavoring with yellow — coloring
OR
1/2 teaspoon Raspberry flavoring with — pink coloring

Boil sugar, salt, sirup, and water to hard crack stage (285 – 290 F). Stir
constantly. Remove from fire.
Stir marshmallow cream in rapidly. Add cocoa butter; mix well. Add coloring,
flavoring, and raisins. Pour into well-buttered pan. Spread 1/2 inch thick. Cut
in squares. The Household Searchlight

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AVGOLEMONO SOUP (CHICKEN-LEMON SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
1/3 c Rice, white
2 Eggs
1/4 c Lemon juice
1/2 ts Salt

1. Bring the stock to a boil in a large saucepan.

2. Add the rice, cover and simmer over low heat for 20
minutes.

3. In a large mixing bowl, beat the eggs.

4. Whip the lemon juice into the eggs.

5. Constantly whip the lemon-egg mixture while you add
2 cups of the hot stock, without rice.

6. Just before serving, and the egg, lemon and stock
mixture to the rest of the rice and chicken stock,
whisking constantly while heating the soup over a
medium-low burner. Do not boil the soup or the eggs
will coagulate.

7. Add the salt.

8. Let the soup stand covered off the burner for 5
minutes.

Original recipe from “The Ultimate Soup Book”

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Title: Summer Picnic Salad
Categories: Salads
Yield: 8 servings

2 c Cooked rice
– cooled to room temperature
17 oz Whole kernel corn (canned)
— drained
1/2 c Diced poblano pepper
1/2 c Chopped stuffed green olives
1/3 c Chopped green pepper
1/3 c Sliced green onions
1 ts Crushed red pepper flakes
3 tb Lime juice
3 tb Olive oil
1 ts Crushed garlic
8 oz Queso fresco*
Lettuce leaves
2 sm Tomatoes; cut into wedges

Combine rice, corn, poblano pepper, olives, green pepper, red pepper,
green onions, and red pepper flakes; set aside. Mix lime juice, oil, and
garlic; add to rice mixture. Just before serving add crumbled cheese and
toss lightly. Serve on lettuce leaves; garnish with tomato wedges.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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GARBANZO OAT FLAKE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Oat Flakes (rolled oats)
1 c AM Brown Rice Flour
1/2 c AM Garbanzo Flour
-OR- Oat or Barley Flour
1/2 c Chopped nuts and/or raisins
1 t Non-alum baking powder
1/2 ts Sea salt (optional)
1/2 c AM Unrefined Vegetable Oil
1/4 c Honey or maple syrup
-OR- other syrup
1/2 c Water or juice
1 t Vanilla

Mix dry ingredients together. Mix liquids together.
Combine mixtures. Drop by teaspoonful on an oiled
cookie sheet. Bake at 350 F. for 8-12 minutes or
until edges are lightly browned. Cool on pan before
removing.

Source: Arrowhead Mills “COOKIES” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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COD CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pacific/True Cod fillets
-or Ling Cod
4 Slices bacon
1/2 c Chopped onion
1 c Peeled diced raw potatoes
2 c Water
1/4 c Flour
1/2 c Clam juice
1 cn Evaporated milk (13 ounces)
3 tb Butter
1 t Salt
1/4 ts White pepper

Rinse fish with cold water; pat dry with paper towels.
Cut fish into 1/2-inch cubes; set aside. In small
skillet, saute bacon until crisp. Remove bacon from
skillet; blot with paper towels and crumble. Set
aside. Discard all but 2 tablespoons bacon drippings
from skillet. Add onion to skillet; saute until
tender but not brown. Remove from heat. In deep
saucepan, combine onion and potatoes. Add water;
cover and bring to gentle boil. Reduce heat and
simmer for 10 minutes. Add fish; cover and bring to
boil again. Reduce heat and cook for additional 10
minutes, or until fish and potatoes are done. In
small bowl, combine flour and clam juice; stir with
fork until smooth. Add to fish and potato mixture,
stirring constantly to blend flour. Stir in
evaporated milk, butter, salt and white pepper.
Continue heating over medium heat until chowder
thickens. Garnish with crumbled bacon before serving.
Makes 6 servings.

A West Coast Fisheries Development Foundation recipe.

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Title: SWEET POTATO, APPLE AND ONION GRATIN
Categories: Vegetables, Cheese
Yield: 12 servings

1 lb Sweet potatoes,peel slice
2 tb Unsalted butter (1/4 stick)
1 lb Onions, thinly sliced
3/4 lb Granny Smith apples, peeled
Cored thin sliced
3 tb Flour
1/2 c Chicken stock or broth
3/4 c Fresh breadcrumbs
3/4 c Cheddar, sharp,coarse grated
6 Lean bacon slices, cooked

Preheat oven to 350 degrees. Butter 13X6 inch oval
baking dish. Slice sweet potatoes into 1/4″ thick
slices. Melt butter in heavy large skillet over medium
heat. Add onions and saute until tender, about 10
minutes. Toss apples with flour in medium bowl.
Arrange half of sweet potatoes in bottom of prepared
dish. Top with half of apple slices. Arrange remaining
potatoes and then remaining apples. Cover with sauteed
onions. Pour stock over all. Bake until sweet potatoes
are tender, about 45 minutes. Maintain oven
temperature. Mix breadcrumbs, cheese and bacon
(crumbled) in small bowl. Sprinkle mixture over
gratin. Bake an additional 20 minutes. Preheat
broiler. Broil until topping browns. (This has not
been necessary any time I have made this recipe as the
oven browns the topping just fine for me). Cool 5
minutes and serve. Substitution: Use Butternut or
Acorn squash instead of the sweet potatoes. Source:
Bon Appetit, Dec 1991 issue (adjusted for personal
preferences). Typed by: Diane Newbury

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Title: JEAN’S BOURBON ICE CREAM
Categories: Alcohol, Desserts
Yield: 999 servings

4 Eggs
3/4 c Sugar
1/2 c Bourbon
1 cn Eagle Sweetened Condensed
– Milk (14 oz)
6 c Half-Half
Fresh Mint (Garnish)

Beat eggs on medium speed, gradually add sugar. Add bourbon and Eagle
milk, mixing well. Add Half Half. Pour into 1 gallon freezer, freeze
according to manufacture’s directions. Garnish each serving with mint
sprigs.

Source: Jean Howard, Auburn, Alabama Typos courtesy of: Joan Mershon

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Date Filled Sour Milk Cookies

Recipe By : my grams
Serving Size : 1 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup lard*
2 eggs
4 cups flour
1 cup sour milk
1 teaspoon baking soda
1/2 teaspoon salt
vanilla
——Raisin Filling—–
1/2 cup seedless raisins — ground
1 dozen english walnuts or pecans — ground
juice of half a lemon
1/2 cup sugar
1/2 cup water
2 teaspoons flour

For cookies:
Cream together lard and sugar. Add eggs, sour milk and vanilla.
Mix together dry ingredient. Add to creamed mixture. Makes a thick,
sticky dough. Roll out (I use powdered sugar instead of flour to roll
them out) and cut out round shaped cookies.

For Filling:
Stir sugar and flour together. Add water and cook til thickened. Stir in
lemon juice, ground nuts and ground raisins. Cool.

Put small amount of filling in center of a cookie. Top with another
cookie and seal edges. Cook at 400 degrees for about 10 minutes.

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NOTES : This is an old family recipe handed down many times. You may
have to play with the ingredient amounts and cooking times to suit your
taste. These are sinfully delicious.
*I guess you could use shortening in these but the lard is what makes
them good!!!!!

Title: Avocado with Crab
Categories: Salads, Ceideburg 2
Yield: 8 servings

4 Ripe avocados
15 oz Crab meat or
1 lb Fresh crab meat
8 Tb mayonnaise
4 To 6 drops Worcestershire
-sauce
1/2 c Finely minced, peeled
-celery stalks
Salt, depending on the
-saltiness of the crab meat
1 pn White pepper
1 pn Cayenne or
1 dr To 2 drops Tabasco
1 Head iceberg lettuce
2 Lemons

1. Split the avocados in half lengthwise and remove the pits. With a
melon-ball cutter, gently enlarge the cavity toward the stem end.

2. With a fork, mash the avocado pulp which was removed.

3. Mix the pulp with 4 tbs. of the mayonnaise, salt if needed,
pepper and cayenne or Tabasco. Gently fold in the crab meat and the
celery.

4. Divide the crab mixture among the eight avocado halves.

5. Mix the Worcestershire sauce with the remaining 4 tbs.
mayonnaise. With a pastry bag or a cone made from wax paper, pipe
approximately 1/2 tbs. of the mayonnaise mixture on each filled
avocado half.

6. Remove the outside leaves of the iceberg lettuce. Arrange the
leaves on a serving platter. Cut the inside part of the lettuce into
very thin strips and make 8 small nests on the leaves lining the
serving platter. Place an avocado half on each nest.

7. Cut each lemon in quarters and garnish the serving platter with
the slices of lemon. Serve. If desired, offer additional mayonnaise
separately.

CHEF’S SECRET: When you buy avocados, they should not be soft but, if
pressed gently, should give about the same resist-ance as an orange.
Once at home, pack each avocado in a brown paper bag and leave them
at room temperature overnight. Of course, chill before serving.

If you use canned crab meat, it is advisable to pick it over.
Sometimes you may find a small piece of the shell. Definitely taste
it for saltiness. Certain brands improve with a quick rinsing with
water.

If you have to rinse it, don’t do it under the faucet. Place the
meat in a sieve and dip the sieve in a small amount of water. Loosen
the meat with one finger, then remove the sieve from the water and
shake the meat dry. The flavor will not be destroyed, but the
saltiness of the canning liquid will be gone.

Enlarging the cavity of the avocados with a melon-ball cutter has two
purposes; you have the subtle taste of the pulp in the crab mixture,
and it is easier to arrange the filling without making it messy.

Definitely peel the celery stalks for this dish with a potato peeler
so that no strings get into the salad. The celery is needed for its
crunchy texture to counterbalance the softness of the avocado and
mayonnaise and the fleshy chewiness of the crab meat. If you do not
care for the taste of celery, you can substitute peeled, seeded,
finely chopped cucumber.

Makes 8 servings.

From “The Chef’s Secret Cookbook”, Louis Szathmary, Quadrangle Books,
Chicago. 1972.

Posted by Stephen Ceideberg; March 14 1993.

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