Title: CASSEROLE FLORENTINE
Categories: Italian, Casseroles
Yield: 6 servings

1 pk Spinach, frozen chopped;
-thawed squeezed dry
1 cn Cream of mushroom soup
1 Garlic clove; minced
1/2 ts Dried tarragon
1/2 ts Dried marjoram
Salt; to taste
Pepper; to taste
4 c Pasta, cooked
1 lb Sweet Italian sausage;
-cooked, drained, chopped
1 lg Onion; coarsely chopped
1 Egg
16 oz Ricotta cheese
1 Tomato; seeded, chopped
Chopped parsley

Combine the spinach, cream of mushroom soup, garlic, and seasonings
in a small bowl; spread evenly over the noodles or other pasta in a
buttered 3-quart flat casserole. Distribute the chopped cooked
sausage over the spinach mixture and sprinkle chopped onion on top of
sausage. Blend the egg into ricotta and spread over all.

Bake in a preheated 375F oven for 25 to 30 minutes or until golden,
then allow to cool slightly. Top with a garnish of tomato and
parsley.

[ YANKEE magazine, October 1989 ]
per Fred Peters

MMMMM

HONEYED GINGER HONEYED GARLIC

Recipe By : FF List: Vegetarian Times (Sally Charette)
Serving Size : 1 Preparation Time :0:00
Categories : Gifts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 parts honey
1 part ginger — thinly sliced
-OR- 1 part garlic — thinly sliced

Heat honey to a boil and pour over the thinly sliced ginger or garlic.

It takes 3 weeks until it’s ready to eat. Sounds great to me. [Sally]

– – – – – – – – – – – – – – – – – –

Per serving: 2080 Calories; 0g Fat (0% calories from fat); 3g Protein; 562g
Carbohydrate; 0mg Cholesterol; 29mg Sodium

Title: Swedish Ginger Cookies (Pepparkakor)
Categories: Cookies Christmas
Servings: 10

1/2 c Molasses 1/2 c Sugar
1/2 c Butter 1 ea Egg, well beaten
2 1/2 c Sifted all-purpose flour 1/4 t Salt
1/4 t Baking soda 1/2 t Ginger
1/2 t Cinnamon

Heat molasses in small saucepan to boiling point. The boil 1 minute. Add
sugar and butter and stir until butter is melted. Cool. Beat in egg.

Sift together flour, salt, soda and spices. Add to first mixture and mix
thoroughly.

Cover bowl tightly and chill overnight. Roll out a portion of the dough
at a time on lightly floured pastry cloth. Roll out thin. Cut into
desired shapes.

Bake in a moderate oven (350) 6 to 8 minutes.

Yield: 10 dozen cookies

Note: The dough may be shaped into a roll and wrapped in waxed paper.
Chill thoroughly overnight or longer. Slice thin and bake in moderate
oven (350). These should be stored in an air-tight container – allow
flavor to “ripen”.

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RASPBERRY-FILLED CHOCOLATE RAVIOLI

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Cookies Chocolate
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces Bittersweet or semisweet chocolate
1 cup Butter — softened
1/2 cup Sugar
1 Egg
1 teaspoon Vanilla
1/2 teaspoon Chocolate extract
1/4 teaspoon Baking soda
1 dash Salt
2 1/2 cups Flour
1 1/4 cups Seedless raspberry jam
Confectioner’s sugar

Melt chocolate in top of double boiler over hot, not boiling water. remove from
heat;cool. Cream butter and granulated sugar in large bowl until blended. Add
egg, vanilla, chocolate extract, baking soda, salt and melted chocolate, beat
until light. Blend in flour to make a stiff dough. Divide dough in half. Cover,
refrigerate until firm. Preheat oven to 350 F. Lightly grease cookies sheets or
line with parchment paper.
Roll out dough, half at a time,1/8 inch thick between 2 sheets of plastic wrap.
Remove top sheet of plastic ( if dough gets too soft and sticks to plastic,
refrigerate until firm.) Cut dough into 1 1/2 inch squares. Place half the
squares 2 inches apart on prepared cookie sheets. Place about 1/2 teaspoon jam
in center of each square;top with another square.
Using fork, press edges of squares together to seal, then pierce center of each
square. Bake 10 minutes, or just until edges are browned. Remove to wire racks
to cool. Dust lightly with confectioner’s sugar. Makes about 6 dozen cookies.
from Favorite All Time Recipes:
Chocolate Lover’s Cookies and Brownies.

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Title: Braised Beef And Musrooms (English)
Categories: Caserole, English
Yield: 4 servings

1 lb Chuck steak cut
Into 2 inch pieces
1 1/2 oz Butter
1/2 lb Small onions
1/2 lb Flat mushrooms
1/2 ts Mixed herbs
1 Bay leaf
1 tb Flour
2 Wineglasses of port wine
1/2 pt Beef stock or water
Salt and pepper

Set oven to 350/F or Mark 4. Using a flameproof casserole
dish, melt 1 oz. of the butter and brown the meat on all sides.
Remove from the dish and set aside. Peel the onions melt the
remaining butter in the casserole and cook the onions for a few
minutes. Stir in the flour, blend in the stock and continue stirring
until boiling. Return the steak to the pan and add the port wine,
herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on
the casserole and cook in the oven for l 1/2 hours or until the meat
is tender. Slice the mushrooms and add to the casserole; cover again
and cook for a further 1/2 hour. Serves 4.

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SHRIMP AND TOMOTO IN SHELLS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 1/2 lb Shrimp, peeled and deveined
2 Cloves garlic, minced
28 oz Canned tomatoes, drained
And chopped
1 t Chopped parsley
1/4 ts Fennel seed
1/2 ts Lemon juice
Salt and pepper to taste
Pinch of sugar

1) Heat oil in a large frying pan. Add shrimp and garlic; season and cook
3-4 minutes over high heat, stirring occasionally.

2) Remove shrimp pan and set aside.

3) Add tomatoes and parsley to pan. Season with salt, pepper, and fennel
seed; cook 4-5 minutes over high heat, stirring occasionally.

4) Stir in lime juice and and sugar and replace shrimp in the pan. Simmer
1 minute to reheat, then spoon into scallop shells and serve with
vegetables.

– – – – – – – – – – – – – – – – – –

CANTALOUPE WITH CHICKEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Poultry
Fruits Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHICKEN—–
2 c Cubed cooke chicken
1 1/2 c To 2 C Fresh blueberries
1 c Sliced celery
1 c Seedless green grapes,
-halved
1/2 c Sliced almonds
3 Cantaloupes, halved seeded
—–DRESSING—–
1/2 c Mayonnaise
1/4 c Sour cream
1 tb Fresh lemon juice
1 1/2 ts Grated lemon peel
1 1/2 ts Sugar
-ÿÿ
1 1/2 ts Sugar substitute
1/2 ts Ground ginger
1/4 ts Salt (optional)

In a large bowl, combine chicken, blueberries, celery, grapes and
almonds. In a small bowl, mix dressing ingredients. Pour over the
chicken mixture and toss gently. Spoon into cantaloupe halves. Serves
6.

Nutritional Information: One serving (prepared with sugar substitute,
light mayonnaise and sour cream and without added salt) equals: 285
calories, 87 mg sodium, 36 mg cholesterol, 37 gm carbohydrate, 18 gm
protein, 9 gm fat.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

– – – – – – – – – – – – – – – – – –

PIZZA SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Risotto — uncooked
3/4 c Onion — chopped
1 c Mushrooms — sliced
1/4 c Green Pepper — chopped
2 Cloves Garlic — minced
2 ts Olive Oil
2 c Beef Broth
2 c Tomato Sauce
2 ts Dried Basil
1 t Oregano
2 oz Mozzarella Cheese —
Shredded

In a large pot cook macaroni about 10 minutes, or
until tender; drain. Saute onion, mushrooms, green
pepper and garlic in olive oil until onion is
transparent. Add beef broth, tomato sauce, basil,
oregano, and cooked macaroni; simmer 10 minutes.
Ladle into bowl and top each with mozzarella.

Makes 4 servings.

Recipe By :

– – – – – – – – – – – – – – – – – –

Date: Fri, 10 Dec 93 08:23:12 CST
From: mindy.s.mymudes@uwrf.edu

NURNBERGER COOKIES

1 cup honey
1/4 cup eggbeater or equiv.
1 tsp grated lemon rind
1/4 tsp. cloves
1/2 tsp nutmeg
3/4 C brown sugar
1 tablsp lemon juice
2 3/4 Cups flour
1 tsp cinnamon
1/2 tsp. baking soda
slivered almonds for decoration, (optional)

Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount
of dough at a time to 1/4 " thick. Cut into 2″ rounds. Place on nonstick
cookie sheet, place a slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup
water until first indication of a thread appears (230 degrees). Remove from
heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when
icing gets sugary, reheat slightly, adding a little water until clear again).

Title: NO-BAKE BUTTERSCOTCH HAYSTACKS
Categories: Candies, No-bake
Yield: 24 candies

1 c Butterscotch Chips
– (Hershey’s)
1/2 c Reese’s Peanut Butter Chips
1 tb Shortening
-(do not use butter,
– margarine or oil)
1 1/2 c Chow mein noodles
— coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place
butterscotch chips, peanut butter chips and shortening. Microwave at
HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until
chips are melted and mixture is smooth when stirred. Immediately add
chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls
onto prepared tray or into paper candy cups; let stand until firm. If
necessary, cover and refrigerate until firm. Store in tightly covered
container in refrigerator. About 2 dozen candies.
Variation:

Chocolate Haystacks: Substitute 1 cup Hershey’s Semi-Sweet Chocolate
Chips or Hershey’s Milk Chocolate Chips for butterscotch chips. Proceed
as directed above with peanut butter chips, shortening and chow mein
noodles.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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