Title: END-OF-THE-GARDEN PICKLES
Categories: Pulses and , Sauces and , Vegetables
Yield: 1 servings

6 c Red And Green Bell Peppers
Chopped
3 c Onions — diced
3 c Cucumbers — diced
1/2 c Salt
2 qt Water
3 c Carrots — diced
3 c Lima Beans
3 c String Beans
3 c Cauliflower Flowerets
7 c Vinegar
7 c Sugar
3 tb Mustard Seed
1 tb Celery Seed

Combine the first 6 ingredients and let stand
overnight in refrigerator. The
following day, partially cook carrots, beans and
cauliflower until they can be pierced with a fork. Do
not overcook. Drain liquid from both cooked and
uncooked vegetables. Combine all vegetables in a large
kettle and add remaining ingredients. Cook vegetables
about 20 minutes, bringing to a full,
rolling boil. Pack pickles in sterilized jars and seal.

Recipe By :

—–

Title: WOK CHOP SUEY
Categories: Chinese, Meats, Poultry, Vegetables, Stir fry
Yield: 6 servings

1 c Shreded pork (see NOTE)
1 tb Soy sauce
1/2 c Bamboo shoots, shredded
1/2 c Water chestnuts,sliced
1 Celery, long stalk,sliced
Salt pepper, as required
2 tb Peanut oil
1 Onion,medium,slice thin
3 c Bean sprouts,fresh or
1/2 lb Bean sprouts, fresh
1/2 c Canned mushrooms,sliced or
1 c Mushrooms, fresh, sliced
1 tb Cornstarch,dis 1/3 cup water

NOTE; beef, shrimps, chicken, veal, turkey may be used
in lieu of pork.

If you are worried about overcooking the ingredients
when adding more, remove them from the wok after they
are cooked and put them in a 150 deg (F) oven until
you wish to combine them.

Shred pork into narrow strips, slice onion. Marinate
both in soy sauce for min. In the meantime slice all
other ingredients and arrange on platter, ready to
cook. Assemble corn starch solution.

Place oil in walk, turn on heat. As oil is heating
turn wok so that oil will coat as much cooking surface
as possible. When oil begins to smoke slightly, add
marinated pork and onions. Stir fry about 2 min until
pork is browned. Place wok cover over pork and cook
another 2-3 min, making sure that the meat is
thoroughly cooked. Uncover wok, add bean sprouts and
celery. Stir and cook for 2 min. Add all the rest of
the ingredients–add salt and pepper for taste. Stir
fry thoroughly. Cover wok and cook for another 2-3
min. Uncover wok and add cornstarch solution; be sure
the solution is welll mixed before adding to wok.
Shut heat off and stir all food together. Serve over
rice.

—–

KICKIN’ SKILLET CHILI

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound ground beef
1 onion — chopped
1 package pre-mixed chili seasonings
Pickled jalapenos — to taste
3 cans stewed tomatoes, Mexican flavor — if
possible
1 can red kidney beans — drained and rinsed
Toppings:
Sour cream, grated cheddar cheese, red oni

Heat electric skillet on medium high setting.
Break apart ground beef and add to skillet.
Cook for 3 minutes and stir in chopped onion.
Cook until the beef is no longer pink.
Stir in the chili seasonings and jalapenos and mix well.
Add tomatoes and stir to combine.
Simmer for 30 minutes on medium heat.
Stir in red kidney beans and allow to simmer for 10 minutes.
Serve hot with sour cream, grated cheddar cheese, and red onion.

Yield: 2-3 servings

– – – – – – – – – – – – – – – – – –

NOTES : Show #BW8351

Homemade Chocolate Pudding Pie Filling

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : =

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups unsweetened cocoa powder — sifted PLUS
2 tablespoons unsweetened cocoa powder — sifted
3 1/4 cups granulated sugar
1 1/3 cups cornstarch
1/2 teaspoon salt

In a large bowl, combine all ingredients. Stire with a wire whisk until ev=
enly distributed. Pour into a 6 cup container with a tight fitting lid. S=
eal container. Label with date and contents. Store in a cool, dry place. =
Use with 3-4 months. =

Makes about 6 cups Homemade Chocolate Pudding Pie Filling.

– – – – – – – – – – – – – – – – – – =

DANISH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Lean middle bacon, rind
-removed and finely chopped
1 sm Onion, finely chopped
3 ts Butter
3 ts Plain flour
8 fl Lager
8 oz Grated Havarti cheese
8 oz Grated Samso cheese
sm Sweet and sour gherkins and
-chunks of light rye bread,
-to serve

Method: Put bacon, onion and butter into a saucepan
and cook until bacon is golden and onion is soft. Stir
in flour, then gradually add lager and cook until
thickened, stirring frequently. Add cheeses, stirring
all the time, and continue cooking until cheeses have
melted and mixture is smooth. Pour into a fondue pot
and serve with gherkins and chunks of light rye bread.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Iced Cucumber Soup (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6700
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Cold-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 kirby cucumbers
1 teaspoon salt
2 cups plain yogurt
–whole milk or low fat
2 tablespoons extra virgin olive oil
1 whole peeled garlic clove — crushed
–and skewered with a toothpick
1/4 cup packed fresh mint leaves
–off the stem and chopped roughly
water
1/4 cup raisins — plumped
–up in hot water
1/4 cup walnuts — finely chopped
1/4 cup snipped chives
1/2 cup crushed ice cubes — optional

Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the
salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve,
rinse them under water and pat dry with towels.

In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in
the olive oil, making sure yogurt absorbs it all. Add the garlic clove and
mint, cover and refrigerate until well chilled. (If taking the soup on a
picnic, chill it first in a bowl, then transfer it to a thermos.)

Before serving, remove the garlic cloves, give the soup a stir and thin
with ice water if you wish; adjust the seasoning.

Ladle the soup into chilled soup plates and stir in the raisins, then
garnish with walnuts and chives. If you wish, immediately before serving,
you can drop some crushed ice into each plate

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997

– – – – – – – – – – – – – – – – – –

SMOKED SALMON CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/4 c Margarine
2 tb Bacon fat
1 sm Onion, diced
1/2 c Diced celery
3/4 lb Red potatoes, diced (about 1
-1/2 cups)
1 1/2 ts Minced garlic
3/4 ts Dried thyme
1 1/2 ts Dried tarragon
3/4 ts Dried dill weed
1/2 c All-purpose flour
1 1/2 ts Paprika
7 c Fish stock (see note)
6 oz Smoked salmon, diced
1 Bay leaf
1 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/8 ts Tabasco sauce
3/4 ts Pepper
2 ts Salt
1/4 c Chablis or other white wine
1 c Half-and-half
1/4 c Fresh chopped parsley

In a 4-quart pot over medium heat, melt margarine and
bacon fat. Saute the onion, celery, potatoes, garlic,
thyme, tarragon and dill weed until the onions are
translucent. Reduce heat and add the flour and
paprika, blending well. Stir in the fish stock. Add
the smoked salmon, bay leaf, lemon juice,
Worcestershire sauce, Tabasco sauce, pepper, salt and
wine. Bring to a boil, reduce heat and simmer for 20
minutes.

Remove from heat, stir in half-and-half and parsley.
Serve.

Note: Fish stock can be made following the directions
in many basic cookbooks, or it can be purchased frozen
from Pastaworks or other specialty food stores, or in
packets of dried soup mix in the supermarket.

From Piccolo Mondo.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Title: Banana Smunchies
Categories: Diabetic, Desserts
Yield: 26 servings

2 c Peanut butter 52 Graham cracker squares
2 c Ripe bananas

My suggestion: Mash one banana into a measuring cup. Measure an
equal amount of peanut butter.

Mash very ripe bananas into a smooth paste. Mix in peanut butter.
Chill well. Drop 2 Tbsp. onto one square graham cracker, cover with
second graham cracker square. Freeze until ready to use.

1 serving 188 calories, 1 starch, 1 med. fat meat, 1 fat exchange 20
grams carbohydrate, 7 grams protein, 11 grams fat, 118 mg sodium

Adapted from Exchanges for All Occasions by Marion Franz, 1993 edition
Shared but not tested by Elizabeth Rodier, Jan 94.

MMMMM

Title: Eggplant with Tomato Tapenade
Categories: Sun-dried, Appetizers, Vegetables
Yield: 16 servings

MMMMM——————–NORMA WRENN NPXR56B————————-
2 md Eggplants
1/4 c WESSON Oil
1 ts Garlic powder
3/4 c Tomato Tapenade; divided
3/4 c SARGENTO Fancy Supreme
Shredded Parmesan Cheese
-divided
-TOMATO TAPENDADE
3 oz Package dried tomatoes
2 c -water
2 tb Wesson oil
2 Cloves garlic; minced
1 ts Grated lemon rind
1 ts Lemon juice
1 ts Dried whole basil
1/2 ts Ground pepper
1/4 c Ripe olives; sliced
1 tb Drained capers

Trim ends from eggplant; cut crosswise into sixteen
1/2-inch-thick slices. Arrange slices on a greased
baking sheet; brush both sides with oil, and sprinkle
with garlic salt. Bake at 400~ for 8 minutes; turn
eggplant, and bake an additional 5 minutes. Spread 1
tb Tomato Tapenade on each slice; sprinkle with 1
tablespoon cheese. Bake an additional 2 minutes.
Tomato Tapenade Combine tomatoes and water in a small
saucepan; bring to a boil. Cover; reduce heat, and
simmer 10 minutes or until tender. Drain well; pat dry
with paper towels. Combine tomatoes, oil and remaining
ingredients in a food processor or electric blender.
Top with cover and process until coarsely pureed.
Yield: about 1-1/3 cups. (wrv)

MMMMM

Seafood Bouillabaisse

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:15
Categories : Seafood Soups Stews
Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
2 tablespoons olive oil
1/4 cup flour
1 cup onion — chopped
1/2 cup celery — chopped
1 clove garlic — minced
4 cups fish stock or clam juice
12 ounces tomatoes — canned
1/2 cup white wine
1 tablespoon lemon juice
2 tablespoons parsley
1 whole bay leaf
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon saffron
2 pounds fish fillets — cut in 1-1/2″ chunk
1 pint oysters — reserve liquid
1/2 pound shrimp — peeled and deveined
1 cup crab meat

Melt butter with olive oil in a large pot. Saute onion, celery, and garlic
until vegetables are tender. Sprinkle with flour. Stir and cook until light
brown. Stir fish stock or clam juice with reserved oyster liquid slowly. Add
stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on low heat
for 1 hour. Add fish and cook for 10 minutes. Add shrimp, oysters, and crab
meat; cook 5 more minutes.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve over rice.