Title: Pear Marmalade
Categories: Preserves
Yield: 1 Servings

10 lb Pears
10 lb Sugar
6 Oranges
3 Lemons
Chopped walnuts maraschino
Cherries (if desired)

Cut pears in medium-sized pieces, mix with sugar and
let stand till some juice forms. Boil down till it
starts to thicken slightly. Squeeze juice from
oranges and lemons. Slice oranges and lemon skins
thinly or put through grinder. Steam skins till
tender and add to pears along with juice. Continue
boiling till of desired thickness. (Marmalade is more
apt to stick during this second boiling so boil pears
away sufficiently before adding oranges and lemons.)
Add chopped walnuts and cherries just before sealing
if desired. Source: Heritage Recipes ch.

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Spicey Hot Chocolate

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/4 c cocoa
3 tbsp instant coffee powder
1/2 tsp ground cinnamon
1 c milk, heated

Combine all ingredients. Store in an airtight container. Spoon
2 tablespoons of mix into cup; stir until well blended. Garnish
with a dollop of whipped cream and a cinnamon stick.

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LEMON CHIVE PEPPER MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour
1/2 c Sugar
3 ts Baking powder
1/2 To 1 tsp coarsely ground
-black pepper
1/2 ts Salt
1 tb Grated lemon peel
1/4 c Chopped fresh chives
3/4 c Milk
1/3 c Oil
1 Egg, slightly beaten

Heat oven to 400F. Grease bottoms only of 12 muffin
cups or line with paper baking cups. Lightly spoon
flour into measuring cup; level off. In medium bowl,
combine flour, sugar, baking powder, pepper, salt,
lemon peel and chives; mix well. Add milk, oil and
egg; stir just until dry ingredients are moistened.
Fill greased muffin cups 3/4 full.

Bake at 400 F for 15 to 20 minutes or until light
golden brown and toothpick inserted in center comes
out clean. Cool 1 minute; remove from muffin cups.

12 muffins. Source: Pillsbury Classic #126 posted by
Linda Davis

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BARLEY AND VEGETABLE PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Barley
3 c — water
1 md Onion
2 md Carrots
2 md Parsnips
2 c Cabbage — chopped
1/2 c — water (from cooking
the
-vegetables)
2 tb Tamari
2 tb Nutritional yeast
1 t Thyme
1/4 ts Caraway seeds
Egg replacer for 1 egg
1 Double crust 10-inch whole
-wheat pie shell, unbaked

Wash the barley. Place it in a large kettle with the
water, and bring to a boil. Lower heat, cover and
simmer for 1 hour, or until the water is absorbed.

Whle the barley is cooking, prepare the vegetables:
chop the onion and slice the carrots and parsnips, and
steam them, along with the cabbage, until they are
tender-crisp.

Mix together the cooked barley and vegetables. Add
the remaining ingredients. Mix well.

Spread the mixture into an uncooked 10-inch pie shell.
Cover with the top crust. Cut a whole into the top
crust to let steam escape.

Bake at 375 degrees for 35 minutes, or until the
crust is golden brown.

From the files of DEEANNE

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Title: Almond Milk
Categories: Beverages, Milk
Yield: 5 cups

1 qt Water, ice cold
1 c Soaked almonds
2 tb Raisins
-OR
1 tb Sweetener

Put all ingredients in a blender, and blend at high speed for 2
minutes. Serve over granola or cereal.

MMMMM

Hubbard Squash Soup (Hl)

Recipe By : RECIPE FOR HEALTH SHOW #RHI027
Serving Size : 4 Preparation Time :0:00
Categories : Soup-Ss Cream-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon virgin olive oil
1 onion — finely diced
2 garlic cloves — finely diced
1 quart vegetable broth or water
4 cups hubbard squash — pureed
–about 1 medium squash
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1/8 teaspoon mace
1 cup heavy cream
1/2 cup chopped scallion

Heat the olive oil and saute the onion and garlic until golden. Add the
broth and simmer 15 minutes. Add the squash and the salt, pepper, cinnamon
and mace, and simmer for another 15 minutes. Add the heavy cream, and
continue to simmer 5 to 6 minutes until heated through. Serve garnished
with chopped scallion.

Yield: 4 servings

Recipe from Gino’s Kitchen: Nourishing the Soul by Gino Dalesandro

Formatted for MC by Gail Shermeyer <4paws@netrax.net>.

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Zucchini Stuffed with Lamb and Mint

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium zucchini
4 tablespoons virgin olive oil
1 medium Spanish onion — finely chopped
4 cloves garlic — thinly sliced
1 pound ground lamb — crumbled
2 eggs
1 bunch fresh mint leaves, picked but — left whole
1 cup basic tomato sauce
1/2 cup fresh bread crumbs
BASIC TOMATO SAUCE
1 Spanish onion — cut in 1/4″ dice
4 cloves garlic — thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme leaves
1/2 carrot — shredded finely
2 28 ounce can tomatoes — crushed and mixed
Salt to taste

To Make Tomato Sauce: Saute onion and garlic in olive oil over medium heat for
about 10 minutes, or until translucent but not browned. Add thyme and carrot,
cook 5 minutes over medium heat and add tomatoes. Bring to boil, lower heat to
just bubbling and simmer 30 minutes, stirring occasionally. Season with salt to
taste and set aside.

To Make Stuffed Zucchini: Preheat oven to 450 degrees.

Trim zucchini and cut in half lengthwise. Using a spoon or a melon baller,
remove a canal down center of each zucchini half, leaving a 1/4-inch all around
and the ends
closed. Roughly chop the excess zucchini flesh and set aside.

In a 10- to 12-inch sautJ pan, heat olive oil until just smoking. Add onion and
garlic and cook over medium high heat until softened, about 6 to 7 minutes.
Add zucchini pieces and crumbled lamb and cook until lamb is cooked through,
about 10 minutes. Drain fat from lamb mixture and place in a large mixing bowl.
Add eggs, half of the mint leaves and tomato sauce and mix well. Season both
the mixture and the zucchini boats with salt and pepper. Stuff the lamb mixture
into zucchini boats and pile high. Place in an oven-proof baking dish just
large enough to hold the 8 pieces and sprinkle with bread crumbs. bake for 20
to 25 minutes until crisp on top and remove. Serve warm or at room temperature
with a chicory salad and sprinkle with remaining mint leaves.

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PANETTONE BREAD WELBILT (MACHINE)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breadmaker Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Welbilt
2 1/2 ts Yeast
2 c Plus 1 tbbsp. Bread Flour
3/4 ts Salt
5 tb Sugar
3 tb Dry skim milk
3/4 c Okys 1 tbsp. Lukewarm Water
5 tb Sweet Butter
1 pk Medium eggs
3/4 ts Vanilla Extract
1/2 c Raisins soaked in rum/ water
3 tb Candied Orange peel pieces
1/2 c Chopped walnuts

Put in order as above into machine

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Title: Chex and Chocolate Party Mix
Categories: Appetizers, Chocolate
Servings: 6

9 c Your favorite chex brand
-cereals
2 c Shredded coconut optional
1 c Peanuts
1 c Packed light brown sugar
1/2 c (1 stick) butter
1/2 c Light corn syrup
1 ts Vanilla extract
1/2 ts Baking soda
12 oz Pkg (2 cup) semi-sweet
-chocolate morsels
1 1/2 c Raisins

Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large,
small roasting pan. In small saucepan over medium heat, heat brown sugar,
butter and corn syrup to boiling, stirring. Without stirring, boil 5
minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir
until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring
frequently. Stir in morsels and raisins. Store in airtight container.

MMMMM

CURRIED PEANUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Peanut oil
1 md Onion, halved, sliced
3 Minced garlic cloves
3 tb Curry powder
4 c (or more) chicken stock or
-canned broth
1/3 c Rice
3 md Carrots, peeled, sliced
1/2 c Creamy peanut butter (do not
-use old-fashioned style or
-freshly
Ground)
1 1/2 ts Sugar

finely chopped green onions chopped fresh cilantro

Heat oil in heavy large saucepan over medium-high
heat. Add onion, garlic, and curry powder and saute’
until onion is translucent, about 6 minutes. Add 4
cups stock and bring to a boil. Stir in rice and
carrots. Reduce heat and simmer until rice is very
tender, stirring occasionally, about 20 minutes. Puree
half of soup in blender or processor with peanut
butter. Return puree to sacepan. (Can be prepared 1
day ahead. Cover and refrigerate.) Stir soup until
heated through, thinning with more stock, if desired.
Do not boil. Mix in sugar. Ladle soup into bowls.
Sprinkle with green onions and cilantro. Makes 4
servings.

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