Title: GREEK MUSHROOM SALAD
Categories: Salads, Greek, Side dish
Yield: 4 servings

8 oz Small button mushrooms
5 tb Dry white wine
5 tb Water
5 tb Olive oil
Juice of half a lemon
1 Bay leaf
1 tb Chopped onion
1 pn Thyme
1 pn Coriander
1 pn Fennel seeds
Salt pepper

Wipe the mushrooms, but do not peel them.
Put all the remaining ingredients into a saucepan simmer them for 5
minutes. If the mushrooms are very small, leave them whole.
Otherwise, cut them in half or into quarters, depending upon their
size. Add to the saucepan simmer for 5 minutes. Let them cool in
the liquid before placing in a bowl to serve.

—–

HEARTLAND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Smoked ham bones
3 md Onions, peeled and quartered
3 md Carrots, peeled and
-quartered
3 md Potatoes, peeled and
-quartered
4 Ribs celery (inside stalks),
-chopped
1 Green bell pepper, seeded
-and sliced
2 Bay leaves
2 ts Dried thyme
1 t Salt
1/4 ts Freshly ground black pepper
3 qt Water
2 c Fresh milk
4 c Fresh corn kernels
8 sl Bacon, cooked and crumbled

Place ham bones, onions, carrots, potatoes, celery,
green pepper, bay leaves, thyme, salt and pepper in
the water and bring to a boil over medium-high heat.
Cook at a slow boil for 2 1/2 to 3 hours. Strain the
broth and discard the bay leaves and bones, reserving
the ham and vegetables. Skim off and discard fat from
the broth. Puree the cooked vegetables and ham in a
food processor until smooth. Bring the broth to a boil
again and add the pureed vegetables, milk and corn.
Let simmer for 5 minutes. Serve, sprinkled with bacon.

Makes 6 to 8 servings.

[MID-ATLANTIC COUNTRY; November 1990]

Posted by Fred Peters.

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ARMADILLO EGGS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Cheese/Eggs Tex-Mex

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Monterey Jack Cheese
1/2 pound Sharp cheddar cheese
1/2 pound Hot pork sausage*
1 1/2 cups Bisquick mix
1 Egg
1 package Pork flavor Shake ‘n Bake
20 Whole jalapeno peppers**

*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but
success reported when using bottled or canned

Slice peppers in half lengthwise and scrape out all the seeds (wear gloves).
Try to keep both halves near each other as you have to put them back together
later. Mix bisquick, raw sausage cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back together.
Grab a handful of bisquick mixture and mold around pepper in shape of
elongated egg. Use enough to cover pepper wiell. Dip armadillo
egg in beaten egg and roll in Shake ‘n Bake. Bake on broiler pan (can use
cookie sheet) at 350 degrees for 25 minutes or until crisp.

Posted by Sandra Stone

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Title: Kielbasa and Bow Tie Soup
Categories: Pasta, Beef, Sausage, Soups, Pork
Yield: 4 servings

—————-5 IN 10 PASTA NOODLE CKBK—————-
2 T Italian parsley, minced
1/4 lb Smoked kielbasa, cut 1/4"pcs
1 cn Chicken broth
15 oz Cn pasta-ready tomatoes
-w/juice
1 1/2 c Bow tie pasta

Cook sausage until lightly browned. Add broth and
tomatoes; cover, bring to boil over high heat.
Uncover, add pasta, cook to al dente, 8-9 mins. Spoon
into bowls and sprinkle with parsley.

—–

————–16976668690–

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Crust:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter or margarine
3/4 teaspoon cinnamon
Filling:
2 lbs. cream cheese (4-8oz. pkgs.)
1/4 teaspoon salt
1 cup sugar
4 eggs
1-1/4 tablespoon lemon juice
Topping:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla

Need: 10″ springform pan
Oven: 350 deg. F. for 1 hour; 475 deg. F. for 15-20 min.

Crust: Mix all ingredients together and press into 10″ springform pan.
FILLING: Combine salt, sugar, eggs and lemon juice and beat till smooth.
Set aside in large bowl add 1 package of cream cheese at a time and cream
till smooth. Gradually add egg mixture and beat till it is mixed well.
Pour into springform pan and bake at 350 deg. F. about 1 hour. ( Put foil
under pan to catch drippings.)

Spread topping on top and bake at 475deg for 15-20 minutes. Refrigerate for
at least one hour before serving. Top with cherry or blueberry pie
filling if desired.

BLUEBERRY-APPLE MUFFIES

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 t Baking powder
1/2 ts Baking soda
3/4 ts Ground cinnamon
1/4 ts Salt
1/3 c Sugar
1 ea Large egg
1/4 c Low-fat buttermilk
3 tb Butter, melted
1/2 c Minced unpeeled tart apple
3/4 c Blueberries, fresh or frozen

Combine dry ingredients in 1-quart mixing bowl. Mix
well. Add egg, buttermilk, butter and minced apple to
bowl. Stir to combine (disregard any small lumps).
Gently stir in blueberries. If blueberries are frozen,
bake batter immediately. Otherwise, chill batter until
thickened, covered airtight, at least 2 hours or
overnight. Drop 2 TBS chilled batter, 2 inches apart,
onto greased baking sheets. Sprinkle with more cereal,
if desired. Bake in center of 425-degree oven until
tops have taken slight tinge and edges are very
lightly browned, about 7-8 minutes, rotating pans if
browning irregularly. Do not overbake. Cool on racks.
Makes 20 (3- inch) muffies.

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Title: SZECHWAN PEANUT NOODLES
Categories: Chinese, Loo, Nuts, Pasta
Yield: 1 batch

6 oz Peanut butter
4 tb Sesame oil
3 tb Soy sauce
2 tb Rice vinegar
1 ts Cayenne
1/2 ts Habanero powder
Chicken broth
12 oz Chinese egg noodles (fat
-round ones preferred)
1 c Blanched carrot, cut
-in matchsticks
3 Scallions, slivered
1 c Snow pea pods, raw, cut
-in matchsticks
1 c Raw bean sprouts
1/2 c Roasted unsalted peanuts,
-ground

Over low heat, melt the peanut butter with the oil,
soy sauce, and vinegar. Stir in pepper powders. Thin
to proper consistency with broth. Let cool. Taste for
seasoning, correcting with salt or soy.

Cook noodles in the usual way until they are done.
Drain and put onto a serving platter. Cover with sauce.

Arrange carrot, scallions, pea pods, and sprouts in a
neat design over the noodles and sauce. Strew with
peanuts. Serve cool or cold.

From: Michael Loo

—–

Pickled Chipotles

Recipe By : Too Hot Tamales/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 chipotle pepper or morita chiles — stems removed
2 cups red wine vinegar

In a small pot combine chiles and vinegar. Bring to a boil. Reduce to a simmer
and cook, covered, for about five minutes. Set aside to cool. Store in a joar
in the refrigerator for up to 3 months.

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Per serving: 67 Calories; 0g Fat (0% calories from fat); 0g Protein; 28g
Carbohydrate; 0mg Cholesterol; 5mg Sodium

ONION SOUP FONDUE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Unsalted butter
5 Large onions — thinly sliced
8 c Beef broth
1 t Chicken stock base
White pepper
12 oz Jack cheese
French or sourdough bread*

*Note: Bread should be sliced 1-in. thick.
Melt butter in large kettle, add onions and saute
until transparent but not browned. Add beef broth and
chicken stock base. Cover and simmer 2 to 3 hours.
Remove from heat and refrigerate overnight or several
hours. Discard chilled surface fat. Reheat and season
to taste with white pepper. Slice cheese into 12
slices. Lightly toast 12 bread slices and top each
with 1 slice Jack cheese. Pour soup into individual
ovenproof serving bowls and top with slice of bread
and cheese. Run bowls under broiler just until cheese
bubbles and is soft but not browned.

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Mediterranean Cheese Tart

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 sheets frozen phyllo dough — thawed
1/4 cup butter — melted
1/4 cup Parmesan cheese — grated
1/2 cup onion — chopped
1 teaspoon fresh rosemary — snipped
(or 1/4 tsp. dried rosemary, crushed)
1 tablespoon olive oil
5 ounces frozen chopped spinach — thawed
(5 ozs is 1/2 of 1 package of spinach)
1/3 cup toasted pine nuts or walnuts
1 egg
1 cup ricotta cheese
1/2 cup feta cheese — crumbled
1/4 cup oil pack sundried tomatoes — drained
1/4 teaspoon coarsely ground pepper
1 tablespoon Parmesan cheese — grated

For crust: generously grease the bottom and sides of a 9″ springform pan.
Unfold phyllo; cover with plastic wrap or a damp towel to keep from drying
out. On a dry working suface, place one sheet of phyllo; brush with butter.
Top with another sheet of phyllo, brush with butter and sprinkle with 1
tablespoon of Parmesan cheese. Repeat with remaining phyllo sheets, butter
Parmesan. Using kitchen shears, trim phyllo into an 11″ circle. Ease phyllo
evenly into the prepared pan, pleating as necessary and being careful not to
tear the phyllo. Cover pan with damp towel; set aside.

For filling: cook onions and rosemary in olive oil in a medium saucepan
until onions are tender. Stir in spinach and pine nuts (or walnuts). Spread
in the phyllo lined springform pan. Set aside.

Lightly beat egg in a medium mixing bowl. Stir in ricotta, feta, tomatoes,
and pepper. Carefully spread over spinach mixture. Sprinkle with the 1
tablespoon of Parmesan cheese.

Place springform pan on a shallow baking pan on the oven rack. Bake in a 350
oven for 35 to 40 minutes or until center appears nearly set when shaken.

Cool tart in springform pan on a wire rack for 5 minutes. Loosen sides of
pan. Cool 15 to 30 minutes more. Before serving, remove sides of the
springform pan. Serve warm. Makes 12 appetizer servings.

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