CAJUN SHEPHERD’S PIE PAUL PRUDHOMME

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Ground beef
1/2 lb Ground pork
2 Eggs lightly beaten
1/2 c Very fine dry breadcrumbs
1/4 lb +3 tb butter in all
3/4 c Finely chopped onion
3/4 c Finely chopped celery
1/2 c Finely chopped gree pepper
1 tb +1 ts minced garlic
1 tb Worcestershire
1/2 ts Tabasco
MEAT SEASONING MIX
2 ts Ground cayenne pepper
1 1/2 ts Ea salt and black pepper
1 1/4 ts Ground white pepper
3/4 ts Ea ground cumin dried thyme
3/4 c Evaporated milk in all
2 lb White potatoes peeled 1/4’d
1 t Ea salt white pepper
1 1/2 c Julienned carrots
1 c Julieened onions
VEGETABLE SEASONING MIX:
1/2 ts Salt
1/4 ts Ea white pepper,onion powder
Garlic powder,cayenne pepper
1 1/2 c Julienned zucchini
1 c Julienned yellow squash

In a 13×9″ ungreased baking pan combine the beef pork.Mix in the eggs
and breadcrumbs by hand until mixed thoroughly, reserve. In a 1 qt saucepan
combine 3 tb butter with the onions,celery,green pepper, worcestershire
,tabasco and meat seasoning mix. Saute over high heat for 5
minutes,stirring frequently and scraping the bottom well. Remove from heat
and let cool. Add mixture and 1/4 c milk to the meat mixture and mix well
by hand. Form into a 12X8 loaf and center in the pan.Bake in a 450 oven for
30 minutes,remove from oven and pour off drippings,reserving 2 1/2 tb
drippings.Set meat and drippings aside. Boil the potatoes until fork
tender,drain reserving 1 c potato water.Place the potatoes while hot in a
large mixing bowl. Add remaining butter,1/2 c milk salt white pepper.
Stir with wooden spoon until broken up then beat with a whisk or hand held
mixer.If potatoes are not creamy enough beat in some of the reserved water.
In a large skillet combine the reserved drippings with the
carrots,onions and veg. seasoning mix. Saute over high heat for 1 1/2
minutes stirring frequently. Add zucchini and yellow squash and continue
saute until noticably bright in color,about 3-4 minutes stirring once in a
while. Remove from heat. Mound the cooked vegetables on top of the meat
loaf,keeping away from edges. Layer the mashed potatoes evenly over top of
of the vegetable layer and top edges of meat,using all of the potatoes.
Bake at 525 until brown on top about 8-10 minutes. Serve immediately.

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BROCCOLI CHEESE BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
14 1/2 oz Reduced sodium chicken broth
— (canned) about 1-3/4 cups
1/2 c Chopped onion
1/2 c Medium QUAKER Barley*
2 Garlic cloves — minced
1/2 ts Salt (optional)
1/8 ts Black pepper
2 c Chopped broccoli — OR…
9 oz -Frozen broccoli
1 1/2 c Skim or low-fat milk
1/4 c All-purpose flour
4 oz Reduced fat cheddar cheese
— shredded

In 4-quart saucepan or Dutch oven, combine water,
broth, onion, barley, garlic, salt and pepper. Bring
to a boil. Reduce heat to low; cover. Simmer 30
minutes, stirring occasionally. Add broccoli;
continue simmering 15 to 20 minutes or until barley
and broccoli are tender. Combine 1/2 cup milk and
flour, mixing until well blended. Gradually stir into
soup with remaining milk and cheese. Continue cooking
over medium heat about 5 minutes or until thickened,
stirring occasionally. Add additional water or
chicken broth if soup becomes too thick upon standing.
*NOTE: To user Quick QUAKER Barley, substitute 2/3 cup
quick barley for medium barley and decrease water to 3
cups. In 4-quart saucepan or Dutch oven, combine all
ingredients except milk, flour and cheese. Bring to a
boil. Reduce heat to low; cover. Simmer 15 to 20
minutes or until barley and broccoli are tender.
Proceed as 2nd paragraph directs.

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Title: ORANGE BARBEQUE SAUCE
Categories: Sauces, Bar-b-q
Yield: 12 servings

6 oz Chili sauce
1/4 c Orange juice
1/4 c Soy sauce
1/4 c Molasses
2 tb Vinegar, chinese black
2 tb Onion, grated
1/2 ts Ginger, grated
2 ts Sauce, hot pepper

Combine all ingredients in a large saucepan. Stir to
blend then bring to a boil and let it cool. Makes
about 1 1/4 cups. Will keep for a brief period if
refrigerated. Serve with Barbequed Ribs, roast chicken
or beef.

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Title: Beaumont Inn Smoked Sausage Mushrooms
Categories: Side dish, Meat sausag, Appetizer, Mushroom
Yield: 12 servings

1/2 lb Fresh; ground smoked Sausage
– cooked and drained
24 lg Mushrooms; stems removed
1/2 lb Cream cheese
1 oz Parmesan cheese; grated

Recipe by: Beaumont Inn

Cook mushrooms at 350 degrees for 7 minutes. Allow to cool. Mix cooled
sausage, cream cheese, and Parmesan. Fill each mushroom with 1 teaspoon of
filling. Bake at 350 degrees for 7 minutes.

Note: If ground smoked sausage isn’t available you can add 1/2 teaspoon of
a liquid natural smoke product (like Wright’s) to 1/2 pound ground pork
(not pork sausage).

Entered for you by: Bill Webster

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Title: SPAM FETTUCCINI PRIMAVERA
Categories: Main dish
Yield: 8 servings

1 tb Butter or margarine
2 tb Flour
1 1/2 c Skim milk
1/2 c Lower sodium chicken broth
1 1/2 ts Dried basil
12 oz Fettuccini
1 cn SPAM Luncheon Meat, cut into
-julienne strips (12 oz)
1 pk Frozen broccoli, carrot and
-cauliflower combination,
-cooked and drained (16 oz)
2/3 c Grated Parmesan cheese

In small saucepan, melt butter. Stir in flour. Cook
and stir 1 minute. Stir in milk, chicken broth, and
basil. Bring to a boil, stirring constantly, until
thickened; keep warm. In 5-quart saucepan, cook
fettuccini according to package directions; drain and
return to saucepan. Stir in SPAM, vegetables, and
sauce. Cook and stir over medium-high heat until
thoroughly heated. Stir in Parmesan cheese.

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Ground Chicken And Rice Casserole

Recipe By : 365 Ways To Cook Hamburger
Serving Size : 9 Preparation Time :0:10
Categories : Casserole Ground Chicken Breast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb ground chicken breast, skinless — cooked
1 egg white — whipped
1/2 c mashed potatoes
1/2 c long-grain rice — uncooked
1/4 c evaporated skim milk
1/2 c onions — chopped
1/2 c bell peppers
2 tsps salt
1/2 tsp black pepper
1/4 tsp poultry seasoning
1/2 c ketchup
1 tbsp honey

Preheat oven to 350. In a mixing bowl, combine chicken, egg white, mashed
potatoes, rice, evaporated skim milk, onions, bell peppers, salt, black
pepper, and poultry seasoning. Spread evenly into a 8″ casserole dish.
Bake, covered, for 1 hour. Meanwhile in another mixing bowl, combine
ketchup and honey. Remove cover and spread onto baked chicken mixture.
Bake 30 minutes more or until rice is done.

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Per serving: 118 Calories; 1g Fat (5% calories from fat); 12g Protein; 16g
Carbohydrate; 27mg Cholesterol; 795mg Sodium

CHERRY DIVINITY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Sugar
3/4 c Water
3/4 c White corn syrup
2 ea Egg whites
3 oz Box cherry jello
1 c Coconut
1 c Chopped nuts

Mix, sugar, corn syrup and water. Boil to hard ball stage then beat
two egg whites and stir in jello. Pour hot syrup slowly over this.
Mix and beat. Add chopped nuts and coconut. Pour into buttered pan
and cut into squares when cool.

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Title: Cheddar Crumble Apple Pie
Categories: Desserts Fruits Pies
Servings: 8

1 ea 9″ Unbaked Pie Shell
———————————-TOPPING———————————-
1/2 c Unbleached Flour
1/3 c Sugar
1/3 c Brown Sugar; Firmly Packed
1/2 ts Cinnamon; Ground
5 tb Butter
———————————-FILLING———————————-
1 1/2 lb Cooking Apples; *
1 tb Lemon Juice; Fresh
6 oz Cheddar;Md, Shredded,1 1/2 C
4 ts Unbleached Flour
1/4 ts Nutmeg; Ground

* Use a cooking apple such as Granny Smith’s. Core, peel and thinly
slice the apples.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Make a high rim around the pie crust. Combine all the dry ingredients in
the topping and cut in the butter until crumbly. Set aside. Toss the
apples and lemon juice together and add the cheese, flour, and nutmeg,
tossing and mixing well. Arrange the apples in the crust and sprinkle on
the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes.
Serve warm with Vanilla Ice Cream if desired.

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New Orleans Red Beans and Rice

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :4:00
Categories : Beans Rice
Ethnic Healthy And Hearty

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound red kidney beans — dried
1/2 pound salt pork
1 whole onion — chopped
2 cloves garlic — chopped
1/4 cup celery — chopped
1 quart ham or beef stock
1/2 teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
1/4 teaspoon thyme
3 cups rice

Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork.
Add onions, garlic, and celery and saute for 3 minutes. Add beans, stock,
Tabasco sauce, salt, and herbs. Simmer 3 hours or until beans are tender. Add
water when necessary during cooking; water should barely cover beans at end
of cooking. Remove 1 cup beans and mash to paste. Add mashed bean paste back
to beans; stir until liquid is thickened. Serve over hot rice.

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Nutr. Assoc. : 105 0 0 620 274 129 0 0 0 0 1257

Title: Stuffed Chinese Black Mushrooms
Categories: Appetizers, Chinese, Tofu, Vegetables
Yield: 10 servings

1/4 lb Fresh tofu
1 md Chopped scallion
2 ea Garlic cloves, chopped
1/2 ts Sesame seeds, toasted
1 ts Oriental sesame oil
2 ts Fresh ground ginger
1 ts Soy sauce
1 ts Liquid sweetener
1 pn Salt
1 pn Black pepper
1/4 c Wheat germ or bread crumbs
20 lg Chinese dried blk. mushrooms
— soaked at least 20 mins.,
— cleaned and stemmed

Crush the tofu in a bowl. Mix in all the ingredients except the
mushrooms. When the mixture is thoroughly blended, stuff and top the
mushrooms with it. Either grill the stuffed mushrooms for 3-5
minutes on a lightly oiled stovetop grill, or an oiled, very hot,
thick-bottomed frying pan, or broil them for 7-9 minutes in the oven.

“Vegetarian Journal”, September/October 1994 Posted by Karen Mintzias

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