Title: Saucy Turkey Pie
Categories: Casseroles
Yield: 6 servings

1 pk Sherrif’s Scalloped Potatoes
1 x 285ml Heinz Chili Sauce
1 tb Italian Seasoning, crushed
1 lb Lean Turkey
1/4 c Chopped Onion
1/2 c Fine Dry Breadcrumbs
1 cl Garlic, minced
1 cn 10oz Sliced Mushrooms, drain
2 tb Parmesan Cheese, grated

1) Cook potatoes according to stovetop or microwave package
directions.
Meanwhile in a medium bowl combine chili sauce and italian
seasoning:
Divide chili sauce mixture in half.

2) In a large bowl, combine 1/2 of the chili sauce mixture, ground
beef or
turkey, onion, breadcrumbs and garlic; mix well.

3) Press meat mixture evenly over the bottom and up the side of a 9″
pie
plate. Bake in 350 F oven for 15 minutes. Add mushrooms and
parmesan
cheese to cooked potatoes. Fill meat shell with potatoe mixture.
Bake
10 minutes longer or until heated through.

4) Place under broiler until potatoes are golden brown. Heat remaining
half of chili sauce mixture and spoon over individual servings.

MMMMM

BASIC CREAM OF VEGETABLE SOUP

Recipe By : TVFN How To Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Soup Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons unsalted butter
1 cup chopped onion
1 potato — peeled and diced
2 cups water or chicken stock
1 1/2 cups steamed vegetables, i.e. carrots, broccoli —
spinach, or peas
Salt and pepper
1/2 cup heavy cream

In a large saucepan, melt butter over medium heat.
Add the chopped onion and cook until tender without browning.
Stir in diced potato and liquid.
Bring to a boil and simmer until potato is tender.
Stir in your steamed vegetable of choice and return to a simmer.
Puree the soup in batches in a blender and return to saucepan.
Leave 1 cup of vegetables not pureed if a chunkier soup is preferred.
Season soup with salt and pepper and finish with heavy cream.
Serve warm with french bread and a salad.

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NOTES : Show #BW8303

Title: Canning Peas (Green or English, Shelled)
Categories: Vegetables, Canning
Yield: 1 recipes

It is recommended that sugar snap and Chinese edible pods be frozen for
best quality.

Quantity: An average of 31-1/2 pounds (in pods) is needed per canner
load of 7 quarts; an average of 20 pounds is needed per canner load of 9
pints. A bushel weighs 30 pounds and yields 5 to 10 quarts–an average
of 4-1/2 pounds per quart.

Quality: Select filled pods containing young, tender, sweet seeds.
Discard diseased pods.

Procedure: Shell and wash peas. Add 1 teaspoon of salt per quart to the
jar, if desired.

Hot pack–Cover with boiling water. Bring to a boil in a saucepan, and
boil 2 minutes. Fill jars loosely with hot peas, and add cooking liquid,
leaving 1-inch headspace.

Raw pack–Fill jars with raw peas, add boiling water, leaving 1-inch
headspace. Do not shake or press down peas.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Peas in a dial-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Peas in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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SAPA DE AJO CSAH-PAH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Spanish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
1/4 c Olive oil
2 tb Minced garlic
1/4 ts Ground red pepper
1/2 ts Salt
4 Slices slightly
-stale white bread

Boil the water. trim the crust off teh bread.
Cut slices into 1/2 inch cubes. Heat the oil in a
wide-heavy-bottemed 2 to 3 quart pot over low heat.
Fry the garlic for 15 seconds, stirring constantly.
Add teh bread for 3 to 5 minutes, until the cubes are
lightly brown. Stir constantly. Add teh boiling
water, cayenne and salt. Simmer uncovered for 12
minutes, stirring ocasionally. Serve immediately.

If you don’t have stale bread, place cubes on a
plate and let stand at room temperature fr at least 12
hours or place cubes on a cookie sheet and place in
preheated 200 degree F oven for 15 to 20 minutes.

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Oatmeal Delights (Filled Cookie)

Recipe By : COOKING RIGHT SHOW #CR9713
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup sugar
1 Cup butter or margarine
2 1/2 Cups flour — sifted
2 1/2 Cups quick oatmeal
1/2 Teaspoon salt
1 Teaspoon baking soda
1/2 Cup honey
1/4 Cup hot water
–For the filling–
1/2 pound raisins
1 whole orange
1 whole lemon
2 tablespoons water
1/2 cup sugar

FOR THE COOKIES:
Cream the sugar and butter or margarine. Mix flour, oatmeal, and salt
together. Mix soda with honey and hot water. Add flour mixture alternately
with liquid to creamed mixture. Begin and end with some of the flour. Mix=
well.

Place on a well-floured board. Flour rolling pin and roll to about 1/4-inch
thickness. Cut in small rounds and place on greased cookie sheet. Top center
of each round with half teaspoon of filling. Place another cookie round on
top. Press edges together. Bake at 375 degrees for 12 to 15 minutes.=20
Yield: 4 dozen cookies

FOR THE FILLING:
Scrub orange and lemon well, then cut into quarters. Remove seeds and grind
pulp and rind. Add raisins, water and sugar. Cook on medium heat to thicken.
Stir frequently.=20
Cool before placing on cookies.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

– – – – – – – – – – – – – – – – – -=20

FLOUR MEASURING HINT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/tips Breadmaker
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Diana Lewis vgwn37a

All flour is presifted but it settles during shipment. A cup of flour
scooped directly from the bag can weigh up to 5 ounces. It SHOULD
weigh 4 ounces. To measure correctly fluff up flour in the bag or
canister. Then sprinkle it lightly with a spopon into a measuring
cup, scrape the excess off the top with a knife. From King Arthur
flour

– – – – – – – – – – – – – – – – – –

Title: Cheddar Cheese and Brandy Spread
Categories: Spreads, Gifts
Yield: 6 ounces

3/4 lb Cheddar cheese, room temp.
3 T Butter, room temperature
2 T Brandy
Pepper to taste

Grate cheese. Put in bowl of mixer with butter and beat until
blended. Add brandy and a small amount of water, if necessary, until
mixture is creamy and spreadable. Add pepper and pack into
well-washed container. Makes about 6 ounces of spread, enough to fill
one coffee mug.

Elliot packs the cheese spread into new coffee mugs, wraps them in
clear paper and adds a tag saying to stote the cheese in the
refrigerator and use it promptly.

MMMMM

Title: ANCHOVY OLIVE DIP
Categories: Dips
Yield: 6 servings

1 c Dairy sour cream
1/2 c Finely chopped stuffed green
-olives
1 1/2 tb Anchovy paste
1/2 ts Grated onion

Combine ingredients; mix well. Chill

Randy Rigg

—–

Title: Bailey’s Pretend
Categories: Beverages
Yield: 6 servings

6 oz Cream 1 oz Vodka
2 oz Creme de Cacao 1/2 oz Gin
2 oz Kahlua

Mix it all, and serve over ice.

Posted on GEnie Food Wine RT Jan 09, 1992 by M.SOLINAS [Solinas]

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

—–

Baked Potato Soup I

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 potatoes
2 cups milk
1/2 cup butter
1/2 cup sour cream
3 slices bacon — fried and crumbled
1/2 cup chopped green onions
1/2 cup shredded Cheddar cheese
salt and freshly ground pepper — to taste
green onions — for garnish
shredded Cheddar cheese — for garnish
sour cream — for garnish

Peel and dice potatoes, and cook in water until tender. Drain potatoes
and return to saucepan. Add milk and heat slowly. Do not allow to boil. Add
butter, sour cream, bacon, green onion, and cheese. Cook just until butter,
sour cream, and cheese are mostly melted. Season with salt and pepper. Serve
immediately. Garnish with additional green onions, cheese, and sour cream if
desired.

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