QUINOA TABOULI SALAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salads Grains
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Eden Quinoa — rinsed
3/4 c Fresh parsley, chopped
3/4 c Ripe tomatoes — diced
1 Cucumber — peeled
— seeded diced
1 bn Green onions — chopped
5 Sprigs fresh mint — chopped
4 tb Eden Extra Virgin Olive Oil
2 tb Eden Ume Plum Vinegar
— (or more to taste)
2 Garlic cloves
— peeled and pressed

Cook Quinoa according to package directions. Cool. Combine Quinoa,
parsley, tomatoes, cucumbers, garlic, green onions, and mint. Mix well.
Combine olive oil, ume plum vinegar and garlic and mix into salad.

Prep Time: 30-45 min. * Cooking Time: 25 min. * Yield 8-10 servings

Copyright 1994 Eden Foods, Inc.

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Title: Toll House Cookies – Original 1939 Nestle’ Recipe
Categories: Cookies, Chocolate
Yield: 100 servings

2 1/4 c Unsifted all-purpose flour
1 ts Baking soda
1 ts Salt
1 c Butter, softened
3/4 c Granulated sugar
3/4 c Firmly packed brown sugar
1 ts Vanilla extract
2 lg Eggs
12 oz Pkg.nestle’s semi-sweet
-chocolate morsels
1 c Walnuts or pecans, chopped

Source: Nestle’s Chocolate -Semi-sweet Chocolate Morsels package

Preheat oven to 375øF.
Combine four, baking soda and salt in a small bowl; set aside.
Combine butter, sugars, and vanilla extract in a large bowl; beat
until creamy. Beat in eggs. Gradually add flour mixture; blending
well. Stir in Nestle’ Semi-Sweet Real Chocolate Morsels and the
chopped nuts.

Drop by rounded teaspoonsfuls onto ungreased cookie sheets.

Bakes at 375øF. for 8-10 minutes.

Yields: 100 2″ cookies.

Variations: Omit nuts and substitute one of the following:
4 cups crisp ready to eat cereal;
2 cups chopped dates;
1 Tb. grated orange rind; or
2 cups raisins

From the recipe files of suzy@gannett.infi.net

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World’s Best Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : American Beans
Pork Ham Soups And Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package World’s Best Bean Soup Mix
2 quarts water
1 ham hocks
1 1/4 teaspoons salt — optional
1/2 teaspoon pepper
1 large onion — chopped
1/4 teaspoon chili powder
16 ounces tomatoes, canned
1 garlic clove — minced
3 tablespoons lemon juice

Wash the soup mix and place in a Dutch oven. Cover with water and soak
overnight. Drain the beans and add the water, ham hock,. salt and pepper.
Cover and bring to a boil. Reduce heat and simmer 1 1/2 hour until the
beans are tender. Add the remaining ingredients. Simmer 30 minutes more,
stirring occasionally. Remove ham hock from the soup. Take the meat from
the bone, chop the meat and return it to the soup.

Serving Ideas: Serve with homemade bread

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Title: All in One Casserole
Categories: Casseroles
Yield: 6 servings

1 lb Ground beef
1 Onion, sliced
1 c Celery, diced
1 cn #2 tomatoes
4 c Cabbage, shredded
1 c Bread crumbs

Brown meat in a big skillet. Remove from heat and drain the fat, if
any. Add the onion, celery and tomatoes. Stir until well mixed. Place
a layer of shredded cabbage in the bottom of a greased 2 quart
casserole dish. Spoon over a layer of the beef mixture, alternating
with the cab- bage and finishing with the cabbage on top. Sprinkle
with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with
fried potatoes or fresh bread and a light dessert.

Source: Women’s Circle Magazine Typed for you by: Brigitte Sealing,
Cyberealm BBS Watertown NY 315-786-1120

MMMMM

Quick ‘n Easy Mexican Bean Soup

Recipe By : Austin American Statesman 1/12/94
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — diced
1 medium onion — chopped
30 ounces pinto beans (2 15 oz. cans) — undrained
1 can chicken broth
1/2 cup water
1/4 to 1/3 cup loosely packed cilantro
1/3 cup picante sauce

In a 3-quart saucepan, cook bacon until crisp. Remove with slotted spoon.
Cook onion in drippings until tender but not brown. Return bacon to
saucepan. Add remaining ingredients and bring to a boil, stirring
occasionally. Reduce heat. Cover and simmer 15 minutes.

Variation: Brown 1 pound ground beef with the bacon. Also, add a 14 1/2
ounce can whole tomatoes, 1/2 teaspoon ground cumin, 1 tablespoon chile
powder and 3 small cloves garlic (crushed and sauteed with onion).

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Halloween: Spider Cake

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:15
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Batter—-
18 1/4 oz box white cake mix
1 4 serv pkg green gelatin*
—-Black Frosting—-
blue food coloring
chocolate frosting
—-Decorations—-
4 black licorice
2 big green gumballs
6 little gumballs

Prepare cake and gelatin according to package directions. Except use 9″
round cake pans for the cake. Cut a smaller circle out of one cake and
using it as the head. Fill the hole left over with gelatin. Place the
other layer on top and trim to shape. To prepare frosting, in a mixing
bowl, add blue food coloring to chocolate frosting until black in color.
Frost cake black. Then, use the black licorice as legs and gumballs as
eyes.

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NOTES : *When cake is cut in to, it spurts green goop.

Title: Hard Tack
Categories: Bread Osg1966
Servings: 1

2 ea Eggs
1 c Sugar
1 c Flour
1 c Dates
1 c Nuts
1/4 ts Baking soda
1/4 ts Salt

Beat eggs until light. Add sugar. Sift flour, salt and soda. Beat into
first mixture. Add dates and chopped nuts. Mix well and spread thin on
well oiled pan. Bake 12 minutes in hot oven. Cut in long, narrow bars.
Roll in powdered sugar.

Note: Hot oven is 425 – 450 F.

Source: Mrs. Pearl Mora, Chester Grange, Meigs County, OH
—–

Title: Figs
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 16 pounds is needed per canner load of 7 quarts;
an average of 11 pounds is needed per canner load of 9 pints-an average
of 2-1/2 pounds yields 1 quart.

Quality: Select firm, ripe, uncracked figs. The mature color depends on
the variety. Avoid overripe figs with very soft flesh.

Procedure: Wash figs thoroughly in clean water Drain. Do not peel or
remove stems. Cover figs with water and boil 2 minutes. Drain. Gently
boil figs in light syrup for 5 minutes. Add 2 tablespoons bottled lemon
juice per quart or 1 tablespoon per pint to the jars; or add 1/2
teaspoon citric acid per quart or 1/4 teaspoon per pint to the jars.
Fill jars with hot figs and cooking syrup, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Figs in a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 45 min.
1,001 – 3,000 ft: 50 min.
3,001 – 6,000 ft: 55 min.
Above 6,000 ft: 60 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 50 min.
1,001 – 3,000 ft: 55 min.
3,001 – 6,000 ft: 60 min.
Above 6,000 ft: 65 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Date: Fri, 08 Jul 94 09:09:35 EDT
From: Thomas P Collins

I use a recipe very similar to the one Jeanne Chappel posted for a hand-crank
type pasta machine except it doesn’t use egg substitute.

1 cup semolina flour
1 cup all-purpose flour
1/2 cup water

Simply mix the semolina and all-purpose flour and gradually add up to a half
cup of water till the flour holds together in a ball. Cover and let rest for a
half hour to an hour. Divide ball into quarters and roll through machine a
quarter at a time.

SWEET MANGO CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
225 g Mangoes
100 g Sugar
2 Cloves garlic
3 sl Ginger
2 ts Mustard seeds
2 Cloves
2 Cardamoms
75 ml Vinegar
1/2 ts Chilli powder
1/4 ts Salt
50 g Sultanas

Peel and slice the mangoes and place in a bowl for 3
hours with half the sugar. Crush the garlic, ginger
and mustard seeds together and crush the cardamoms and
cloves. Mix all these ingredients together and add the
vinegar, chilli powder and salt. Put in a pan, add the
remaining sugar and cook for 10- 15 minutes. Add mango
slices, mix well and cook for a further 10 minutes,
mix well and stir in the sultanas. From “A taste of
Sri Lanka” by Indra Jayasekera, ISBN #962 224 010 0

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