Apple Vinegar Peas

Recipe By : BJS
Serving Size : 3 Preparation Time :0:10
Categories : Healthy And Hearty Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces peas, canned — drained
1 small onion — chopped
3 tablespoons cider vinegar

Mix together, set aside for 20 minutes for vinegar to flavor the
onions and peas then serve.

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Cal 82.5, Total fat 0.5, carb 15.9, fiber 3.4, protein 4.7,
4.8% calories from fat

Title: CHICKEN IN BROTH WITH SOUR VEGETABLE
Categories: Chinese, Chicken
Yield: 6 servings

1 Fryer chicken without breast
-meat (OR
2 Chicken legs thighs
-wings
8 c Cold water
1 c Salted mustard green,
-shredded

This is a lovely, simple dinner soup.

Preparation: Separate thighs, legs and wings from
chicken carcass, and chop them into bite-size pieces.
Be sure to remove any bone splinters. Chop carcass
into several pieces. Drain the mustard green; cut
into 2″ square pieces.

Soup: Put chicken and cold water in large pot. Bring
to boil; skim froth and chicken fat; reduce heat to
simmer. Simmer for 2 hours. Remove chicken carcass.
Add mustard green; simmer another 15 minutes. Transfer
soup with pieces and mustard green to serving bowl.
Serve.

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Title: Creamy Chocolate Celeste
Categories: Desserts, Chocolate
Yield: 8 servings

-JUDI M. PHELPS
1 pk Semisweet chocolate; 8
-squares, 1 oz each
1 Square unsweetened chocolate
-1 oz
2 T Butter or margarine
2 T Strong coffee
Few grains salt
2 Eggs; separated
1 T Brandy
2 c Whipping cream
*********GARNISH***********
Whipped cream (optional)
Chocolate; shaved (optional)
Walnuts; chopped (optional)

Melt chocolates with the butter over hot, not boiling, water,
stirring to blend until smooth. Remove from heat; stir in coffee,
salt, egg yolks, and brandy. Cool slightly. Beat egg whites stiff;
fold into chocolate mixture slowly but thoroughly. Whip cream until
it mounds softly but is not stiff. Fold in until a marbled effect
is obtained. Spoon into 8 dessert dishes, mounding high. Chill
several hours. If desired, garnish with small swirls of additional
whipped cream, shaved chocolate, and a sprinkle of finely chopped
walnuts. Makes 8 servings. Source: Parade Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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Homemade Meusli Oatmeal Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Breakfast Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups quick cooking oats — NOT instant
1/2 cup packed brown sugar
2 teaspoons salt
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 cups dried apples — and/or
raisins

Combine all ingredients in a large bowl. Stir with a wire whisk until even
ly combined. Put into an airtight container with a 10-cup capacity. Label
with date and contents. Store in a cool, dry place. Use within 6 months.=

Makes about 10 cups of Homemade Meusli Oatmeal Mix.

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Title: South Texas Kolaches
Categories: Desserts
Yield: 36 servings

2 c Milk
1/2 c Sugar
1 Egg, beaten
4 tb Butter
1 ts Salt
2 pk Dry yeast
6 c Flour
3 c Filling

Heat the milk to scalding in a saucepan.

Add sugar, egg, butter and salt. Cool to lukewarm.

In mixing bowl, dissolve yeast in warm milk mixture.

Gradually add flour, knead to a soft dough. Cover, let rise, until
doubled in size – about 1 hour.

Shape 2 inch diameter balls of dough. Place on greased baking sheets
2 inches apart. Cover, let rise until doubled, about 30 minutes.

Press a hollow into center of each roll. Fill with cheese filling or
jam or jelly. Bake 15-20 minutes in a 350 F oven.

Enjoy! – Jeff Duke

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SOURDOUGH BISCUITS FROM STARTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

Mix 1 pint of flour and 1 tsp of salt with 1 pint of
warm water or canned milk. beat into a smooth batter.
Keep in a warm place until well soured or fermented.
Add another teaspoon of salt and 1-1/2 tsp of soda
dissolved in 1/2 cup tepid water and enough flour to
make the dough easy to handle. Knead until dough in no
longer sticky, cup up into biscuits and cook in a pan
containing plenty of grease.

Oregon: End of the Trail, 1951.

Origin: A Taste of Oregon Shared by: Sharon Stevens

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QUICK EASY FROG’S EYE SALAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c (8 oz.) RONZONI Acini Pepe
-uncooked
-drained
2 cn (11-oz. ea) Mandarin orange
1 cn (20-oz.) Pineapple chunks
-in juice, undrained
1 3/4 c Milk
-segments, drained
3 1/2 c (8 oz.) Frozen non-dairy
-whipped topping, thawed and
1/4 c Sugar
1 pk (4-serving size) Vanilla
-instant pudding pie
-filling mix
1 cn (8-oz.) Crushed pineapple
-divided
3 c Miniature marshmallows
1/2 c Flaked coconut
x Maraschino cherries

Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
Drain juice from pineapple chunks, reserving 1/4 cup.
In large bowl, add reserved juice, milk, sugar and
pudding mix; beat with whisk or electric mixer until
well blended, about 1 to 2 minutes. Add pasta to
pudding mixture; stir gently. Let stand 10 minutes.
Add crushed pineapple and chunks, oranges, 2 cups
whipped topping, marshmallows and coconut; mix gently
and thoroughly. Cover; refrigerate until cold. Top
with remaining whipping topping. Garnish with
cherries. 12 servings (about 1 cup each).

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Title: Crab Burgers
Categories: Cheese Eggs Main dish Sandwiches Seafood
Servings: 4

2 ea Eggs; Lg, Hard Cooked
1 c Crab Meat
1 c Cheddar; Md, Grated
1 ea Green Onion; Md, Diced
1/2 c Mayonnaise
1 x Catsup Or BBQ Sauce;To Taste
1 ds Celery Salt
1 ds Onion Salt
1 ds Garlic Powder
2 tb Sweet Pickle Juice

Mix the first 4 ingredients together. In a small bowl, combine the rest
of the ingredients and then add them to the crab mixture. Spread on
hamburger bun halves and broil until bubbly or slightly brown. Serve hot.

—————————————————————————–

SPAGHETTI SAUCE (HOMEMADE-TOMATO PUREE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn TOMATO PUREE (10 3/4 oz ea)
3/4 ts OREGANO
3/4 ts BASIL
1/4 ts BLACK PEPPER
1/4 ts M.S.G. OR ACCENT (optional)
1 t GARLIC POWDER
3/4 ts ONION POWDER
2 tb GRATED PARMESAN CHEESE
1 t SALT
2 tb Sugar

Pour tomato puree into a bowl. Add all other
ingredients. Blend well. Microwave for 4 to 5 minutes
or until very warm. Serve over hot pasta. Sprinkle
with grated parmesan cheese.

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Smoked Turkey With Smoked Oyster Dressing

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : main september96

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8-12 pound turkey
1 cup white vinegar
7 cups water
FOR THE DRESSING:
1 loaf stale bread, pulled into chunks
1 quart oysters with liquid
1 medium onion — finely chopped
1 cup celery — finely chopped
8 cloves garlic — pressed
4 tablespoons worcestershire sauce
1 jalapeno — finely chopped
3 sprigs sage — finely chopped
1 teaspoon dried oregano — crumbled
black pepper to taste
2 tablespoons black mustard seed — crushed
oil

This is a fairly straightforward smoked turkey recipe.

Prepare your smoker and smoke the turkey for six to eight hours between
220-240 degrees, using your choice of hardwood (a 50/50 mix of apple and
oak is excellent, if you can get it–try your best to include at least some
fruit wood). If you live in a particularly dry climate, you can put a water
pan underneath the turkey, or between the turkey and the heat source, to
insure a moist smoke.

When you start the turkey, take your loaf of bread and spread it out on a
table to let it get stale. About an hour before the turkey is ready to come
off the smoker, take your quart jar of oysters, strain and reserve the
oyster liquid, put the oysters into a pan, and put them in the smoker with
the turkey. Keep up a good, steady smoke throughout the time the turkey is
in the smoker.

At the end of six or eight hours, remove the turkey and the oysters from
the smoker. Set the oysters aside, put the turkey into a large dutch oven
with a cover. Add one cup of white vinegar and about six or seven cups of
water to the dutch oven–enough liquid so that there is about one and a
half to two inches in the bottom of the oven. If you’d like, you can
sprinkle the turkey with a little garlic powder and black pepper and
drizzle with honey, but this is optional. Put the turkey, covered, into
your range oven and bake at 325 degrees for 2 to 3 hours, or until the
internal temperature of the bird at it’s thickest point reads 190 degrees
(I like to be extra cautious when it comes to poultry. I lived in North
Carolina, which is one of the top commercial turkey producing states in the
USA, for a long time, and I’ve seen how they’re raised).

While the turkey is baking, get out a large baking pan. Brush lightly with
oil, pull your stale bread into chunks, and place in the pan. About 15
minutes before the turkey is done, add the chopped onion and celery,
pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed
mustard seeds. Combine well. Add the smoked oysters and reserved oyster
liquor (make sure you’ve strained this well). Combine. Remove the turkey
from the oven and keep covered. Add 2 to 3 cups of the turkey liquor from
the dutch oven and 4 tablespoons of worcestershire sauce to your dressing
and combine well. Don’t make it too wet, but you do want it to be somewhat
doughy. Place the dressing in your range oven and bake at 325 degrees for
about 45 minutes to an hour, or until the top of the dressing is just
slightly darker than golden brown. Remove the dressing from the oven and
serve along with the turkey.

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NOTES : The leftover turkey (if any) is a great addition to your favorite
soup, stew, or chili recipe.