Title: Blueberry Dessert Pizza
Categories: Box cakes, Fruits, Cakes
Yield: 12 servings

1 pk White Cake Mix 1/2 c Chopped nuts
1 1/4 c Quick cooking rolled oats 1/4 c Firmly packed brown sugar
1/2 c Margarine or butter softened 1/2 ts Cinnamon
1 Egg 21 oz Blueberry Fruit Filling

Heat oven to 350~. Grease 12″ pizza pan or 13×9″ pan. In large bowl,
combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until
crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs blend in
egg. Press in prepared pan. Bake at 350~ for 12 minutes. In same large
bowl, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts, sugar and
cinnamon, to reserve crumbs; mix well. Remove base from oven and spread pie
filling evenly over top. Sprinkle with reserved crumb mixture. Return to
oven and bake 15-20 minutes or until crumbs are light golden brown. Cool
completely. Cut in wedges or squares. Makes 12 servings.

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Baked Stuff Pattypan Squash

Recipe By : First Magazine (1992)
Serving Size : 4 Preparation Time :1:25
Categories : Vegetables Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 summer squash — pattypan
1 onion
3/4 pound chopped parsley
1 1/2 cups fresh bread crumbs
1/2 teaspoon pepper
1 tablespoon olive oil

Set oven temp to 350F. Cut squash in half, horizonally and scoop out the
seeds. Chop onion. Crumble sausage and cook until no longer pink. Remove from
the pan with a slotted spoon and set aside. Add onion to fat in pan and cook
till soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2
tablespoons water. Divide mixture among squash halves. Brush tops of the
stuffing and squash with oil. Pour 1/2-inch water in a large baking pan. Put
squash in pan, cover and bake 30 minutes. Uncover and bake until squash are
tender and stufing is browned, about 15 mins.

Work: 30min, total 1hr, 25min
CAL 577per serving, 39g fat
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NOTES : The round, flat shape make pattypan perfect for stuffing. Other names
for the disk-like summer squash are: sca;;p[ pr cu,;omg/

OLLIE FEARING’S MEAT LOAF

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9067
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef or veal
1/2 pound bulk pork sausage
1 small onion, — diced
1 carrot — diced
2 stalks celery, — diced
1/2 cup chopped green pepper
1 clove garlic, — chopped
2 tablespoons chopped parsley
3/4 cup bread crumbs
Salt and pepper
1 egg, — beaten
1 1/2 cups diced tomatoes
1 teaspoon Tabasco
1 tablespoon Worcestershire sauce
2 bacon slices

Preheat oven to 375 degrees. In a bowl combine beef, pork, onion, carrot,
celery, green pepper,
garlic, parsley and half of the bread crumbs. Season with salt and pepper. Fold
in egg, tomatoes,
Tabasco and Worcestershire. Shape meat mixture into a loaf shape in a large
cast-iron skillet. Top
with bacon strips and remaining bread crumbs. Bake for 1 1/2 hours, until
cooked through.

Yield: 6 serving

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Title: BEAN CURD WITH PINEAPPLE
Categories: Vegetarian, Beans, Oriental
Yield: 2 servings

1 lb Bean curd
1 lg Can of pineapple chunks
1 ts Cornflour
2 tb Soy sauce
2 tb Dry sherry
Oil
1 ea Green onion, chopped
1 c Bean sprouts

Cut drained bean curd into small cubes. Drain syrup
from the pineapple, retaining 1 tb of it. Dissolve
cornflour in this. Stir in sherry soy sauce. Add
bean curd let stand for 15 minutes.

Heat oil in a wok stir fry the marinated bean curd
till the liquid has been absorbed. Remove drain.
Add a little more oil stir-fry the green onion, bean
sprouts pineapple for 1 minute. Add bean curd, cook
for 2 minutes. Serve with boiled rice.

Jack Santa Maria, “Chinese Vegetarian Cookery”

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Spaetzle

Recipe By : EAT-L
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
3/4 cup water
2 eggs — beaten
1/2 teaspoon salt
1 chicken bouillon cube
3 tablespoons butter
1 tablespoon chopped parsley
1/4 cup parmesan cheese

Combine flour, water, eggs, and salt. Beat until smooth. Add bouillon to
6 cups boiling water. Using a spatula press 1/2 of the batter through
large holed colander into boiling bouillon. Cook until spaetzle float to
the top, remove with slotted spoon. Repeat with remaining batter. Toss
with butter and parsley. Add cheese and toss.

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Title: SALSA
Categories: Sauces
Yield: 4 servings

1 Onion, finely chopped
1 Large garlic clove
1 Green or Red Pepper
2 Jalapenos cored, minced
1 cn 28 oz, Tomatoes, chopped
1 1/2 tb Balsamic vinegar
1/4 c Chopped fresh coriander

In a one-quart casserole, combine onion, garlic,
peppers and olive oil. Microwave covered at High
(100%) for 3 minutes or until vegetables are softened.
Stir in tomatoes, vinegar (balsamic or red wine, add
according to taste) and coriander, season sauce with
salt and sugar. Refrigerate until ready to use. Makes
2 cups of sauce. From The Gazette 91/01/16.

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MM: GRILLED JAPANESE EGGPLANTS

Title: Strawberry Soup
Categories: Soups/stews, Desserts, Fruits
Yield: 4 servings

1 c Plain Yogurt 2 tb Orange juice
1 c Sliced fresh Strawberries 1 tb Honey

GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices
In food processor fitted with steel blade, blend ingredients.
Serve chilled. Add garnish to each serving.
VARIATIONS: – substitute white or red grape juice for orange juice

—–

Title: Old-fashioned Peach Cobbler
Categories: Desserts
Yield: 8 servings

1/2 c Light-brown sugar (packed)
1/2 ts Cinnamon, ground
1 ts Grated lemon rind
1 tb Lemon juice
4 c Sliced peeled peaches
3/4 c All-purpose flour
1/2 c Whole-wheat flour
1 tb Baking powder
1/4 c Butter (1/2 stick)
2 Egg whites, beaten
1/2 c Milk
1/2 ts Vanilla

1>. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking
dish. Combine brown sugar, cinnamon, lemon rind and juice in a large
bowl. Add peaches; toss to mix. Transfer to prepared baking dish. 2>.
Combine flours and baking powder on a piece of waxed paper. Beat
together butter and sugar in a medium-sized bowl until light and
fluffy. Beat in egg white. Add dry ingredients alternately with milk
and vanilla, stirring just to combine. Drop batter by spoonfuls over
peach mixture; Spread gently. 3>. Bake in preheated 375 degF. oven
for 25 to 30 minutes or until peaches are tender and crust is golden
brown. Serve warm.

MMMMM

Title: SPRING LAMB AND VEGETABLE SOUP
Categories: Lamb, Soups
Yield: 10 servings

1 c Romano beans; dry
1 1/2 lb Lamb; boneless shoulder
2 tb Vegetable oil
4 Leeks
4 Garlic cloves
2 Tomatoes
4 c Chicken broth
1 tb Marjoram;fresh,fine chopped
Salt
Pepper
1 sm Cauliflower
2 sm Zucchini
1/2 pk Spinach (10oz/284g pkg)
1/4 c Parsley; chopped
Parmesan cheese;fine grate

Sort and rinse beans; soak overnight in cold water to
cover (at least 5 c1;0cups) or bring to boil in water
to cover, boil 2 minutes, cover and let stand 1 hour.
Drain and reserve 4 cups of the soaking liquid. Trim
lamb and cut into 3/4 inch cubes. In large saucepan or
kettle, heat oil and brown lamb cubes on all sides
over medium-high heat. Meanwhile, cut root ends from
leeks; slice lengthwise and rinse well under cold
running water. Slice thinly. Mince garlic and add to
lamb. Saute 3 to 4 minutes.
Peel, seed and chop tomatoes. Add with beans, broth,
reserved bean liquid, marjoram and salt and pepper to
taste. Brint to boil, cover, reduce heat and simmer 45
minutes, stirring occasionally. Cut cauliflower into
small florets and slice zucchini. Add both to soup and
cook 10 minutes. Wash and chop spinach; add to soup
with parsley and cook 3 to 5 minutes longer. Do not
overcook since spinach will lose its colour. If making
ahead, add spinach and parsly just before serving,
after soup has been reheated.

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CHILLED CREAM OF FENNEL SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 md Onions — chopped
3 Cloves garlic — chopped
2 Fennel bulbs — slice crosswise
1/4 c Parsley, fresh — minced
5 c Chicken stock
1/4 c Lemon juice
Salt white pepper to taste
2 ts Tarragon, fresh — minced
2 c Half-and-half
Fennel fronds (garnish)

In a large, heavy pot, melt the butter. Saute the
onions until they are soft. Add the garlic, and saute
for another minute or so. Add the fennel, parsley, and
stock, and bring the mixture to a boil. Reduce the
heat, and simmer the mixture about 20 minutes, until
the fennel is quite tender.

Puree the mixture in batches in a blender or food
processor. Stir in the lemon juice, salt, white
pepper, and tarragon. Chill the soup thoroughly.

Stir the half-and-half into the soup, and adjust the
seasonings. Serve the soup garnished with fennel
fronds.

Source: “Cold Soups” by Linda Ziedrich

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