Title: Chick Peas in Spanish Sauce
Categories: Vegetarian, Vegan, Spanish, Kaz, Pulses
Yield: 2 servings

227 1/2 g Chick peas (dried) or
400 g Chick peas (canned)
1/2 Green pepper
1/2 Red pepper
1/2 Green chilli
1/2 Onion
1/2 Garlic clove
1 tb Olive oil
1/2 tb Chopped parsley
1/2 ts Sea salt
227 1/2 g Tomatoes

Chop the peppers, onions, garlic and tomatoes. Lightly fry the
peppers, onion and garlic in the olive oil for a few minutes. Add the
parsley, tomatoes and salt and cook on a low heat for about half an
hour, stirring, occasionally, until the tomatoes are pulped. Combine
this with the cooked chick peas and serve, either with rice or
potatoes.

Posted by Kaz Glover in Intercook

MMMMM

Date: Mon, 27 Jun 94 08:01:25 PDT
From: Jessica Shawl – MPG

PASTA AND GARBONZO BEANS WITH ROASTED RED PEPPERS – serves 8
1 1/2 15oz cans garbonzo beans, rinsed and drained
1/4 c plus 3 Tbsp balsamic vinegar or red wine vinegar
1 c diced drained seeded canned italian plum tomatoes
1 1/2 lbs fusilli or rotini pasta
2 medium red onions, diced
5 red bell peppers, diced
1 c chopped fresh basil
4 large garlic cloves, minced

Combine garbonzo beans, onions and vinegar in a bowl. Set aside.
Preheat broiler. Combine bell peppers, tomatoes, 3/4 c basil and garlic in
another bowl. Spread mixture evenly over heavy large baking sheet (spread
with pam type substance). Broil until peppers soften slightly, stirring
occasionally ~10min. Add to garbonzo beans. Meanwhile, cook pasta, when
done, add to bowl of all the other stuff, toss well. Sprinkly with
remaining 1/4c basil if desired.

Beef and Orzo Stuffed Peppers

Recipe By : Bob b1744
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Ground Beef
Main Dishes Pasta
Peppers Tomatoes
Pesto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large green peppers
2/3 cup Italian parsley — tightly packed
1/4 cup Pamesan cheese — grated
2 tablespoons chopped walnuts
5 1/2 teaspoons dried basil
1/2 teaspoon salt
1 clove garlic — minced
1/4 cup olive oil
1 pound ground beef
1 1/2 cups orzo — cooked in
3 cups water
1 medium tomato — seeded and chopped
2 tablespoons Parmesan cheese

Cut top off green peppers. Remove seeds and membranes. Blanch for 3 minutes
in boiling salted water. Drain, inverted on paper towels.
Pesto: Combine parsley, 1/4 cup Parmesan cheese, walnuts, basil, salt and
garlic in food processor or blender until blended. With motor running, slowly
pour in olive oil. Process until blended. Reserve.
Cook ground beef in large frypan unitl not pink. Pour off fat. Stir in pesto,
orzo and tomato. Spoon equally into pepper shells. Bake at 350 F. for 20
minutes. Sprinkle with 2 Tbsps. more grated Parmesan cheese.

– – – – – – – – – – – – – – – – – –

NOTES : In place of all Pesto ingredients, you can use prepared pesto.

Title: IMPOSSIBLE RATATOUILLE PIE
Categories: Main dish, Vegetables
Yield: 6 servings

1 c Zucchini; chopped
1 c Eggplant; chopped pared
1/2 c Tomato
1/2 c Green pepper; chopped
1/4 c Onion; chopped
1 c Garlic; crushed
1/4 c Margarine ;or butter
3/4 ts Salt
1/2 ts Thyme; leaves
1/8 ts Pepper
1 c Monterey jack cheese; shred
1 1/4 c Milk
1/4 c Sour cream
3/4 c Bisquick
3 Egg

Heat oven to 400 degrees F. Lightly grease pie plate.
Cook zucchini, eggplant, tomato, green pepper, onion
and garlic in margarine until veg- etables are
crisp-tender, 5-10 minutes. Stir in seasonings. Spread
in pie plate; >> sprinkle with cheese. Beat remaining
ingredients until smooth, 15 seconds in blender on
high or 1 minute with hand beater. Pour into pie
plate. Bak until knife inserted comes out clean, 30-35
minutes. Let stand 5 minutes. Makes 4-6 servings. ~–

—–

Title: CHOCOLATE-RASPBERRY SPRITZ
Categories: Cookies
Servings: 96

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 t Salt
1 Egg
1/2 c Raspberry preserves
1 t 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.

MMMMM

Title: CHOCOLATE BRITTLE
Categories: Candies
Yield: 1 servings

MMMMM——————DENISE BRADSHAW BDGM08B———————–
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole

In a saucepan cook butter sugar, boiling 5 minutes. Stir in
almonds cook 10-20 minutes or until nuts begin to pop turn brown.
Pour into a shallow pan let cool. Melt chocolate pour over
mixture in pan. Sprinkle with finely chopped walnuts. After mixture
hardens, turn over and sprinkle bottom side with walnuts. Break candy
into pieces. From “Old Fashioned Christmas Recipes”

MMMMM

12 oz. (375g) light bulk breakfast sausage (turkey or turkey/pork
combo)
1 cup (227 mL) cornmeal, white for choice
1 teaspoon (5 mL) thyme
1 teaspoon (5 mL) salt
2 1/2 c. (570 mL) water

Crumble sausage into a two-quart (two-litre) microwavable dish, and cook
about 3 minutes, or until partly done. Drain out liquid. Use a
potato masher to break the sausage up, or turn out into food
processor and chop it a bit; this gets around the problem of
crumbling ground meats in many of the dishes I cook.

Add remaining ingredients.

Cook at 100% power for ten to twelve minutes, stirring twice during
that time. When it is good and thick, remove from oven, allow to
sit for about 5 minutes while you spray a bread loaf pan with
cooking spray. Scrape in the scrapple mixture. Allow to cool
thoroughly, then cover and place in refrigerator over night. You
will be able to turn this out and slice the scrapple in the morning,
but don’t try to cut it any thinner than about 1/2 to 3/4". Brown
well on each side, using a non-stick pan with no added fat. Serve
with maple syrup, or top slices with poached egg.

Title: Cheese Souffle
Categories: Cheese/eggs Londontowne
Servings: 4

1 1/2 c Milk 1/2 c Mild cheddar, shredded
1/2 t Salt 3 ea Eggs, separated
1/2 c Cream of Rice 2 T Butter
1 x Grated Parmesian, optional

Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand 4
minutes. Add butter and cheese; stir until melted. Beat egg whites until
stiff but not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish,
OR, first lightly butter the souffle dish annd dust with Parmmesian
cheese. Sprinkle top lightly with Parmesian. Baake in preheated 325 degree
oven until puffed and golden brown, about 40 minutes. Serve immediately.

Mrs. William W. LaViolette

—————————————————————————–

Canton Chicken And Vegetable Soup

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken — *see note
3 tb Margarine
1 1/2 c Onions — chopped
1 1/2 c Carrots — chopped
1 1/2 c Celery — chopped
1 t Curry powder
1 Tart apple — chopped
1 1/2 ts Salt
1/4 ts Black pepper
2 cn Chicken broth — condensed
10 oz Frozen corn
10 oz Frozen lima beans
1 1/2 c Pasta shells — cooked
2 tb Fresh parsley — chopped

* Use a 4-pound stewing chicken, cut in half, or use
pre-cut chicken.

1. In a 5-quart kettle or pot, melt margarine and
brown chicken until well-browned on all sides. Remove
chicken and keep warm.

2. In remaining fat in pan, saute onions, carrots,
celery and curry powder. Use medium heat. Stir until
onions are tender and limp; about 5 minutes.

3. Return chicken to pot. Add apple, salt, pepper,
chicken broth, 5 cups cold water and parsley. Bring to
a boil then reduce heat to simmer. Cover and simmer
for 1 hour. Stiroccasionally.

4. Remove chicken; add corn and lima beans and cook 30
minutes longer.

5. Cook pasta while chicken is cooking.

6. Skim fat from soup. Remove skin and bones from
chicken; cut into bite-sized pieces. Return chicken to
pot; add cooked pasta shells.

7. Let stand, covered, for about 10 minutes before
serving.

Recipe By : Jo Anne Merrill

– – – – – – – – – – – – – – – – – –

Caramel Popcorn

Recipe By : Karo Syrup
Serving Size : 9 Preparation Time :0:15
Categories : Snack And Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 c popcorn, air-popped
1 c brown sugar — packed
1/2 c corn syrup
1/2 c margarine — melted
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp vanilla

Preheat oven to 300. Place popped corn in oven while preparing caramel
glaze. In medium saucepan, combine brown sugar, corn syrup, margarine, and
salt, about 7 to 10 minutes. Stirring constantly, bring to a boil over
medium heat. Without stirring, boil 4 minutes. Remove from heat; stir in
baking soda and vanilla. Pour over warm popcorn; toss to coat well. Bake
60 minutes, stirring every 15 minutes. Turn popcorn mixture onto a large
piece of foil. Cool completely. Break mixture into small pieces. Place in
large bowl.

– – – – – – – – – – – – – – – – – –

Per serving: 244 Calories; 10g Fat (37% calories from fat); 1g Protein; 38g
Carbohydrate; 0mg Cholesterol; 335mg Sodium

NOTES : For a different flavor add 1 cup of candy coated pieces, or peanuts
or raisins.