SPRING VEGETABLE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Olive oil
1 ea Medium carrot, cut length
1 c Chopped cauliflower
3 ea Scallions, minced
1/2 c Thawed frozen peas
2 tb Minced fresh parsley
4 ea Eggs beaten
2 tb Low fat milk
4 oz Crumbled feta cheese
1/4 ts Dried thyme
1 ea Pepper, to taste
1/2 c Fresh bread crumbs

Preheat oven 375F. Heat oil plus 3 T water in large
skillet. Add the carrots and cauliflower and saute,
covered, over moderate heat. Lift the lid and stir
occasionally until crisp tender. Stir in the
scallions and saute for another minute, just until
slightly limp. Stir in peas and parsley and remove
from heat.In mixing bowl, combine beaten eggs with
the milk, feta and thyme. Stir in the skillet mixture
and add a little pepper.Oil a 10 in. tart pan. Line
the bottom with half the crumbs and pour the vegetable
mixture in. Top with the remaining crumbs. Bake for
20 to 25 minutes, or until set and top is golden. Let
stand for 10 min before cutting.

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Title: STEPHANIE’S HOMESTEADER COOKIES
Categories: Christmas, Cookies
Yield: 3 dozen

3 c Flour
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Cinnamon
1 c Melted butter
1 c Brown sugar
1 Egg, well beaten

———————FOR THE FROSTING———————
2 tb Melted butter
1 c Sifted confectioners’ sugar
2 -3 T warm milk

"Sift together the flour, salt, baking soda and
cinnamon. Then combine the butter, brown sugar, and
egg. Blend well. Press into an old metal ice cube
tray (without the ice cube tray insert, of course)
tray, and chill 1/2 hour in the freezer. Cut into 1/4
inch pieces. Place on cookie sheet and bake at 375F
for 10-12 minutes. Cool and frost.
To make the frosting, combine all ingredients and pour
over cookies by the spoonful.

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Sweet Potato Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 cup Sweet potatos — cooked/mashed
Salt
2 1/2 teaspoons (to 3) baking powder
3 tablespoons Sugar (or more — to taste)
1/4 cup Shortening

Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead
dough; cut with biscuit cutter (you may need more flour, as dough is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook

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Title: Lentil Nut Loaf
Categories: Meatloaf
Yield: 8 servings

4 c Chicken broth
1 c Lentils
1 tb Finely chopped fresh parsley
1/2 c Diced onion
1/2 c Diced celery
1/4 c Finely chopped walnuts
2 tb Finely chopped walnuts
4 sl Whole wheat bread, crumbled
2 Egg whites
1 cn Tomato sauce (8 oz)
3 tb Chili sauce
1/2 t Garlic powder
1/2 t Poultry seasoning
1/2 t Ground sage
1 tb Prepared horseradish
1/8 t Black pepper

Preheat oven to 350’F. Lightly coat a 9x5x2″ loaf pan with nonstick
cooking spray.

In a medium saucepan, bring the chicken broth to a boil. To the
boiling broth, add the lentils and parsley and cover the saucepan,.
Reduce the heat to low, and cook for 45 minutes. Drain the lentils,
and set aside to cool.

In a large bowl, combine the cooked lentils with the remaining
ingredients. Mix well. Place the mixture in the prepared pan, and
press down firmly with the back of a spoon. Bake uncovered for 45
minutes. Let the loaf sit for 10 minutes, then invert onto a serving
plate. Cut into slices, and serve with a mushroom, tomato or chili
sauce.

MMMMM

Title: Corn And Walnut Dip
Categories: Appetizers Dips Vegetables Mexican
Servings: 8

16 oz Cream Cheese; Softened, 2 pk
1/4 c Vegetable Oil
1/4 c Lime Juice
1 T Red Chiles; Ground
1 T Cumin; Ground
1/2 t Salt
1 x Pepper; Dash Of
8 3/4 oz Corn; Whole Kernel, Drained
1 c Walnuts; Chopped
1/4 c Onion; Chopped, 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips.

Makes 4 cups of dip.

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Title: Herbed Vegetable Toss
Categories: Low-cal Vegetables
Servings: 4

12 x Whole tiny New Potatoes 4 x Med Carrots *
2 t Olive oil or margarine,melte 1/4 t Rosemary or Thyme, crushed

* bias-sliced into 1 inch pieces (2 cups)

Place a steamer basket in a large saucepan. Add water to just below
basket. Bring water to boiling.
Meanwhile, peel a strip around the center of each new potato. Add
potatoes and carrots to steamer basket. Cover and steam for 20-25 minutes
or till vegetables are tender.
Remove veggies from steamer and place in serving bowl. Sprinkle with oil
or melted margarine and rosemary or thyme. Toss lightly to coat.
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Per serving: 170 calories, 3 g protein, 35 g carbohydrates, 3 g fat, 0 mg
cholesterol, 31 mg sodium, 749 mg potassium.

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CALLY’S CHICKEN TAMALE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Yellow cornmeal
2 cups Water
1/2 teaspoon Salt
1 cup Cheddar cheese; sharp — shred
1 tablespoon Instant onion — minced
1 can Chili without beans — 16 oz
1 can Kidney beans; 20 oz — drained
1 can Pimientos — 4 oz drained
1 1/2 cups Chicken — cooked and diced
Parsley — chopped

1. Mix cornmeal, water and salt in a saucepan; bring to a boil. 2. Simmer,
stirring constantly, until mixture becomes very thick. 3. Remove from heat;
stir
in cheese and onion. 4. Spread mixture evenly into bottom and sides of a
greased
2-quart baking casserole. 5. Mix together chili, kidney beans, pimientos and
chicken; pour mixture into lined bowl.
6. Cover; bake in preheated 350’F. oven 35 to 40 minutes, or until bubbly. 7.
Serve hot, sprinkled with chopped parsley.

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Title: Cardamom Coffee Cakes
Categories: Breads Christmas
Servings: 2

1 1/2 c Milk 1 pk Cake yeast
3/4 c Sugar 6 1/4 c Sifted all-purpose flour
1/2 c Butter 1/4 t Salt
3 ea Egg yolks 1 t Cardamom
———————————-TOPPING———————————-
2 T Milk 6 T Sugar

1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp
sugar and lukewarm milk.

2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until
light and double in bulk, 1 – 1-1/2 hours.

3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups
flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry
cloth for kneading.

4. Turn out dough and knead until smooth and elastic. Place in greased
bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2
hours.

5. Cut risen dough in half for two cofee cakes (braids). Cut each half
into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls
together at one end, braid and pinch other ends together. Place braid on
cookie sheet. Make second braid and place on cookie sheet.

6. Let braids rise until double in bulk, about 45 minutes. For topping
brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar.

7. Bake in moderate oven (375) 25 to 30 minutes.

Yield: 2 coffee cakes

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Title: Gamberoni’s Mussels in Tomato Sauce
Categories: Seafood, Restaurants, Dkuhnen msn
Yield: 8 Servings

3 lb Mussels
9 Plum tomatoes, peeled,
Seeded and chopped
Olive oil
2 T Finely chopped garlic
1 t Crushed dried chili peppers
Salt and pepper
1/3 c White wine
2 T Chopped fresh parsley
1/3 c Hot water

Scrub mussels and hold in cold water. Heat tomatoes in a little hot
oil until softened, about 10 minutes. In large saucepan heat garlic,
chili peppers, salt and pepper in 2 tablespoons oil until garlic is
slightly browned, stirring frequently. Add mussels, white wine and
parsley. Cook, stirring, 1 minute. Add tomatoes and hot water. Cover
and cook until mussel shells open, about 5 to 10 minutes. Spoon
mussels and liquid into soup plates. Discard any mussels that have
not opened. From Gamberoni Ristorante, 3238 Yonge St., Toronto,
Ontario.

MMMMM

Title: Chocolate-Raspberry Spritz
Categories: Cookies
Yield: 96 Servings

1 1/2 Foil-wrapped bars NESTLE
-unsweetened chocolate
-baking bars (3 oz)
3/4 c Butter or margarine,
-softened
1 c Sugar
1/2 ts Salt
1 Egg
1/2 c Raspberry preserves
1 ts Vanilla extract
3 c All-purpose flour
1 pk NESTLE Toll House
-semi-sweet chocolate
-Rainbow Morsels (9 oz)

Preheat oven to 350’F. In small saucepan over low
heat, melt Nestle unsweetened chocolate baking bars;
set aside.

In large mixer bowl, beat butter, sugar and salt until
creamy. Blend in egg, preserves and vanilla extract.
Blend in melted chocolate. Gradually beat in flour.
Place dough in cookie press fitted with desired plate.
Press dough onto ungreased cookie sheets; decorate
with Nestle Toll House semi-sweet chocolate Rainbow
Morsels.

Bake 8-10 minutes until set. Let stand 1 minute.
Remove from cookie sheets; cool completely.

Makes 8 dozen cookies.

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