Title: A Variation on the Theme of Pashka
Categories: Desserts
Yield: 16 servings

4 8 oz. pkgs cream cheese
1 c (2 sticks) butter
3 Egg yolks
2 c Sifted powdered sugar
2 ts Vanilla extract
1 c Toasted, slivered almonds
2 pt (or 3) fresh or frozen
Strawberries

Let cream cheese, butter and egg yolks stand at room temperature at
least 2 hours. Beat cheese in a mixing bowl with a wooden spoon or
blend at low speed in electric mixer. Add butter and continue
beating. When well blended, add sugar, then egg yolks, one at a
time. Add vanilla and fold in almonds.

Wash and dry the inside of a Pashka mold or a new 2 quart clay or
plastic flowerpot with drain holes in the bottom. Line the pot with
a double thickness of cheesecloth wrung out in cold water. Spoon
cheese mixture into the pot to the brim. Cover with plastic wrap and
refrigerate several hours or overnight on a plate.

To unmold, trim around and discard top of the cheesecloth. Invert a
dessert plate over the opening of the flowerpot and quickly turn the
whole thing upside down. Place on table and gently lift off pot,
tugging at the cheesecloth lining if necessary. When the pot is
clear, gently remove the cheesecloth.

Garnish the base and top of the Pashka with whole strawberries and
strawberry halves. Serve with additional crushed, sweetened
strawberries as a sauce. You may add some brandy or liqueur to the
sauce if you wish.

RECIPE FROM: NEWMAN’S OWN COOKBOOK

—–

Title: SESAME CHICKEN RICE SALAD
Categories: Poultry, Grains, Salads
Yield: 1 servings

3/4 c Wild rice
1 1/2 c Water
2 c Fresh pea pods or one
6 oz Package frozen pea pods
2 c Diced cooked COUNTRY PRIDE
-Chicken
-(about 3/4 pound uncooked,
-skinless,
-and boneless Chicken
-breasts or Chicken
-Tenders)
1 11-ounce can mandarin
-orange sections, drained
1/2 c Sliced water chestnuts,
-halved
1/4 c Red wine vinegar or
-vinegar
1 tb Sesame oil
1 tb Salad oil
1/4 ts Ground red pepper
3/16 ts Garlic powder

Run cold water over rice in a strainer about I minute,
lifting rice to rinse well. In a medium saucepan bring
rice and water to boiling; reduce heat. Simmer,
covered, 40 to 50 minutes or until done. Drain. Rinse
with cold water. Drain again.

In a mixing bowl toss together rice, pea pods,
chicken, orange sections, and water chestnuts. Cover;
chill rice mixture for 6 hours or overnight.

In a screw-top jar combine vinegar, oils, red pepper,
garlic powder, and 1/4 teaspoon salt. Cover; chill at
least 6 hours or overnight. Transport the vinegar and
oil mixture and the rice mixture separately in an
insulated cooler with an ice pack. At picnic, shake
vinegar and oil mixture well. Pour over rice mixture;
toss. Makes 6 main-dish servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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Potato and Leek Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons Butter
5 Leeks sliced
6 Tablespoons Flour
4 Cups Hot water
5 Potatoes; peel — dice
1/2 Cup Milk
Butter and chives — garnish

In a large pot over medium heat saute leeks in butter. Remove from heat, let
cool a bit. Stir in flour. Mix well. Add water and mix well again. Return to
heat and add potatoes, salt, and pepper. Bring to a boil. Then lower heat,
cover and simmer for 30 minutes. When potatoes are tender break up potatoes
with a masher,
add milk and heat just under boiling. Garnish individual serving dishes with
butter and chives and serve with a large
bowl of crusty croutons.

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Low-Fat Sweet Pastry

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Plus 2 tablespoons
-oat flour blend
5 tb All-purpose flour
1/4 c Cake flour
1/2 ts Ground cardamom or cinnamon
2 1/2 tb Sugar
3 tb Cold butter, diced
1 tb Canola oil
2 1/2 tb Very Cold Water

Sift flour, cardamom and sugar into large bowl. Rub in
butter with fingers or cut in with pastry blender
until size of small peas. Using fork, stir in oil.
Slowly add cold water, 1 teaspoon at a time, tossing
with fork until flour is moistened without being wet.
Gather dough with moist hands, shape into flattened
round and let rest about 15 minutes. Roll 1/8-inch
thick on lightly floures board. (To facilitate
rolling, dough may also be rolled between sheets of
wax paper Or unrolled dough may be placed in pan and
gently pressed to cover inside of pan.) Gently lift
and press onto 9-inch square tart pan with removable
bottom. Cut off dough edges. Bake at 425 degrees F. 10
to 15 minutes or until golden brown. Makes 12
servings. NOTE: Unsalted butter will give a more
delicate fresh flavor in this pastry. Add a dash of
salt if using.

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Title: SPICED VEGETABLE PAKORAS WITH MANGO RELISH
Categories: Main dish, Vegetarian
Yield: 4 servings

1 sm Eggplant
— cut into 1/4-inch slices
1 ts Salt
2 md Zucchini
— cut into 1-inch slices
12 Cauliflower florets
6 lg Button mushrooms
— wiped and cut in half
1 1/3 c Chick-pea flour
-OR- all-purpose flour
1 tb Chopped fresh coriander
1 ts Salt
2 ts Curry powder
1 tb Olive oil
1 tb Lemon juice
3/4 c -Ice water, more if needed
Vegetable oil
— for deep-frying

————————–GARNISH————————–
Lemon wedges
Coriander or parsley

———————–MANGO RELISH———————–
1/4 c Medium-sweet sherry
1/4 c -Water
1/4 c 2hite wine vinegar
2 tb Sugar
1 Cinnamon stick
1 Star anise
1/2 ts Salt
1 pn Ground mace
1 Mango
— peeled, pitted and diced
1 sm Red bell pepper
— seeded and diced
1 tb Lemon juice

Place the eggplant in a colander, sprinkle with the
salt, and let drain while preparing the other
vegetables.

Blanch the zucchini and cauliflower florets separately
for 2 minutes in boiling water. Drain, refresh under
cold water, and dry well. Rinse the eggplant and pat
dry.

Combine the flour, coriander, salt, and curry powder
in a large bowl. Gradually beat in the oil, lemon
juice, and water until the batter is the consistency
of heavy cream. Alternatively, place all the
ingredients – except the water – in a food processor,
and with the motor running, pour the water through the
funnel until you have the right consistency.

Heat 4 inches of oil in a deep, heavy-bottomed
saucepan to 350 degrees F.

Lightly whisk the batter and dip the vegetables in
batches of 5 to 6, then slip them carefully into the
hot oil. Fry the pakoras for 2 to 3 minutes on each
side, turning them with a slotted spoon. Remove from
the pan, drain on paper towels, and keep warm in a
moderate oven while you cook the remaining pakoras.
Allow the oil to come back to 350 degrees F between
batches.

When all the vegetables are ready, garnish with lemon
wedges and coriander or parsley and serve at once with
the mango relish.

MANGO RELISH: Place the sherry, water, vinegar,
sugar, cinnamon, star anise, salt, and mace in a
small, heavy-bottomed saucepan. Bring to a boil and
simmer over medium heat for 5 minutes. Add the mango,
bell pepper, and lemon juice; lower the heat and
simmer for 5 minutes more. Remove from the heat and
let cool completely. Spoon into a screw top jar and
refrigerate until required.

* Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias

—–

Bean Vegetable Medley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Vegetable oil
Large onion — diced
Stalks celery — sliced
Med. green pepper — *
Med. tomatoes — diced
2 cup Red kidney beans — drained **
1 package Frozen baby lima beans — 10 oz
1 cup Quick cooking barley
2/3 cup Chopped parsley
1 1/2 teaspoon Salt
1 teaspoon Dried basil leaves
1/4 teaspoon Ground black pepper
3 cup Boiling water
2 tablespoon Grated Cheddar cheese

Tips: This dish can be assembled and baked later. Add the boiling water just
before baking. Baking time should be increased by 15 minutes when starting
refrigerated temperature.

* Green pepper cut into strips. ** 15-1/2 oz. cans each.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook
slowly for 10 minutes. Do not brown.
Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling
water. Cover.
Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightlt blanched mixed vegetables, hot French
bread and butter.

From: My Great Recipes

– – – – – – – – – – – – – – – – – –

LINGUINI TOMATO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Tomatoes, roasted and
Blended
2 tb Garlic, roasted and
Chopped
Salt, to taste
Pepper, to taste
6 Servings linguini, cooked,
Rinsed in tap water, and
Set aside
24 Roma tomatoes, grilled or
Oven-roasted and sliced
6 Portobello mushrooms (or
Other large mushrooms)
Grilled or sauteed and
Sliced
12 Fresh basil leaves

TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes
with garlic, salt, and pepper. Simmer over medium heat until reduced by
one-third.

JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over
medium heat. Add linguini ansd toss well.

Blanch the 6 of the basil leaves in a little boiling water.

TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma
tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf
in the middle of each bowl. Garnish each with a fresh unblanched basil
leaf.

Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

– – – – – – – – – – – – – – – – – –

Chili Artichoke-Cheese Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 8 1/2 oz artichoke hearts — drained and chopped
1 jar 6 oz marinated artichoke hearts — drained
1 can 4 oz diced green chiles — (or to taste)
6 tablespoons mayonaise
1 1/2 cups shredded cheddar cheese

Combine the artichokes, chiles, mayonaise and cheese. Bake in an ovenproof
serving dish at 350 degrees for 15 to 20 minutes or until the dip is bubbly.
Serve while warm with tortilla chips

Alternate method of preparation: Drain and chop the artichokes; mix the
artichokes together and spread them in a shallow baking dish. Scatter the
green chiles over the top; then carefully spread mayonnaise over all. Sprinkle
with the Cheddar cheese. (At this point the dish may be covered and
refrigerated for up to a day.) Bake in a 350 degree oven for 15 to 20 minutes
or about 30 minutes if mixture is refrigerated. Serve hot.

– – – – – – – – – – – – – – – – – –

NOTES : Makes 2 1/2 cups.

Title: Western Style Bbq Trgs42a
Categories: Barbecue, Sauces, Ribs, Bbq sauces
Yield: 1 servings

1 c Ketchup,
1/2 c Lemon juice,
1/4 c Onion ; minced
1 ts Hot pepper
1 ts Worcestershire sauce.

Place all ingredients in saucepan. Bring to a boil and simmer 30
minutes or until slightly thickened.
Okay! Made it in one message! The Southeast has about a jillion
different sauce recipes and they vary from town to town. My favorites
are the mustard based ones. I’ll look some up and post when I can.
Mike Anderson – TRGS42A

MMMMM

Crock Pot Potato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes
>cut into pieces
2 Onions — chopped
3 Carrots — diced
2 Stalks celery — chopped
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
1 tablespoon Salt
Pepper — to taste
1/3 cup Butter
13 ounces Evaporated milk

Combine the above and cook on low 10-12 hours or high 3-4
hours. During the last hour add 1 13oz can evaporated milk and chives. We
like fresh grated parmesean cheese sprinkled over the top.

– – – – – – – – – – – – – – – – – –