Title: Homemade Vanilla Ice Cream
Categories: Desserts
Yield: 6 servings

2 qt Half and half
1/2 pt Whipping cream
1 1/2 c Sugar
4 ts Vanilla
1 ds Salt

MMMMM—————-CATEGORY 13, TOPIC 26 MESSAG———————

Just mix it all together and freeze it according to your freezer
instructions.

This is for a gallon freezer so you will have to cut it in half for a
smaller freezer. You have to allow for expansion while it freezing so
don’t fill the container too full.

If we are not going to be eating this right away I have found if I
add a small container of Cool Whip to it it keeps it from forming ice
crystals when we put it in cantainers to store in the freezer.
Usuallly we make it when we have family over and don’t have too much
left.

Food Wine RT [*] Category 4, Topic 6 Message 68 Fri May 08, 1992
C.FERRELL2 [CAROL] at 23:31 EDT

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator, net/node 004/005
THE.STEIGERS [Sylvia] at 22:25 EST

The two hunter’s chicken recipes folks offered when I requested them:

MMMMM

TIROPETES VARIATIONS

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Filo leaves
1 lb Feta cheese — crumbled
3 Egg yolks
1 c Butter — melted
1 c Cheese — grated
2 tb Parsley — minced
1 c Bechamel sauce
—–VARIATION: MEAT—–
1 c Meat, chopped or ground
2 tb Cheese — grated
1 Egg — hardboiled, finely
-chopped
—–VARIATION: FISH—–
1 c Shrimp crab — chopped,
-cooked or canned
1/2 c Bechamel Sauce
1 tb Parsley — minced
1 d Lemon juice
—–VARIATION: SPINACH—–
3 lb Spinach, fresh
2 bn Scallions — finely chopped
1/2 c Parsley — minced
1/2 ts Dill — (opt)
1 lb Feta cheese — crumbled
8 Egg — beaten
Salt
1/2 c Olive oil
—–BECHAMEL SAUCE—–
2 c Milk — hot
3 tb Flour
1/4 c Butter
Salt white pepper

MAIN RECIPE: Tiropetes – Cheese triangles

Prepare bechamel sauce and allow it to cool; add feta
cheese, eggs, grated cheese, parsley and 3 tbsp melted
butter to sauce and mix well. Cut filo sheets into
long strips 3 inches wide and brush with melted
butter. Place one tsp of the cheese mixture at the
bottom of each strip and fold the corner up to form a
triangle; continue folding in a triangular shape until
the entire strip is folded. Continue this method until
all the ingredients are used. Place triangles on
cookie sheets; brush each with butter and bake at 375
degrees for 15 to 20 minutes, until golden brown.
Serve at once. These triangles may be prepared ahead
of time, frozen and baked when ready to serve.

VARIATION: Meat – Kreatopetes

Either use cooked leftover meats, chopped; or saute
fresh ground beef, breaking it up with a fork into
small pieces. Combine meat with cheese and egg in a
bowl. Place a teaspoonful on filo strips, fold, brush
with butter and bake in the same manner as cheese
triangles.

VARIATION: Fish – Psaropetes

Mix together seafood, bechamel sauce, parsley and
lemon juice. Place a teaspoonful on filo strips, fold,
brush with butter, and bake in the same manner as
cheese triangles.

VARIATION: Spinach – Spanakopetas

Wash the spinach, cut off the stems, dry completely
with towels, and chop. Brown the scallions in 1/2 cup
olive oil until tender. Combine spinach, parsley,
dill, beaten eggs and cheese; add cooked scallions;
season with salt lightly and mix well. Place a
teaspoonful of the filling on the filo leaves and
proceed to fold, brush with butter and bake in the
same manner as cheese triangles.

Bechamel: Melt butter in a pan, add flour, and stir
until smooth. Lower heat, and gradually add the hot
milk, stirring constantly until it thickens. Season
with salt and pepper.

Source: Greek Cooking for the
Gods by Eva Zane Submitted By SAM WARING
On 12 JUN 1995 095335
+0100

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL BBQ SAUCE
Categories: Bar-b-q
Yield: 1 servings

4 tb Toasted sesame seeds
1 tb Peanut butter
4 tb Brown sugar
2 tb Curry powder
1/2 c Soy sauce
1 tb Pepper
1/3 c Oil
1/3 c Sherry
1 ts Grated ginger (amount ??)
1 tb Minced garlic
4 ea Green onions chopped, white
-only

Place first 8 items in blender and blend 45 seconds.
Stir into bowl with ginger, garlic onions. Use to
marinate chicken.

—–

Title: RICE AND NOODLE CASSEROLE
Categories: Appetizers, Rice
Yield: 1 servings

1/2 lb Butter Or Margarine
1/2 lb Uncooked Very Fine Noodles
2 c Uncooked Instant Rice —
(Minute Rice)
21 1/2 oz Canned Onion Soup — (2
Campbells)
21 1/2 oz Canned Chicken Broth — (2
Campbells)
1 ts Soy Sauce
1 c Water
8 oz Canned Sliced Water
Chestnuts — drained

In large kettle, melt butter or margarine. Add
noodles. Cook until lightly browned, stirring
frequently. Add remaining ingredients. Mix well.
Pour mixture into 3 quart casserole. Bake in preheated
350 degree oven for 45 minutes. Serves 8

Recipe By : Sherie Stein

—–

=20
Title: Pop-up Pizza
Categories: Pizza
Yield: 8 servings
=20
FILLING:
1 1/2 lb Lean ground beef
1 c Onion, chopped
1 c Green pepper, chopped
Garlic clove
1/2 ts Oregano
1 ds Salt
1/2 c Water
1/8 ts Hot pepper sauce
1 1/2 oz Spaghetti sauce mix
BATTER:
1 c Milk
1 c Flour
1 tb Oil
2 x Eggs
1/2 ts Salt
MISC:
7 oz Monterey Jack or mozzarella
Cheese, shredded
1/2 c Parmesan cheese, grated
=20
Pre-heat oven to 400=F8F. FILLING: In large skillet, brown hamburger an=
d
drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot
pepper sauce, tomato sauce and sauce mix, simmer about 10 minutes,=20
stirring
occassionally. BATTER: In a bowl, combine milk, oil and eggs, beat 1=20
minute
on medium speed. Add flour and salt, beat 2 minutes or until smooth.
ASSEMBLY: Pour hot meat mixture into 13″ x9″ pan, top with cheese=20
slices.
Pour batter over cheese, covering filling completely, sprinkle with
parmesan cheese. Bake at 400=F8F for 25-30 minutes or until puffed and=20
brown.
=20
—–
=20

MINESTRONE IN MINUTES (POTATO BOARD)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Chopped onion
2 Cloves garlic, minced
1 tb Vegetable oil
2 cn (14 1/2 ounces each)
Vegetable broth
2/3 lb (2 medium) potatoes,
Cut into 1/2-inch cubes
1 1/2 c Frozen mixed vegetables
1 cn (8 3/4 ounces) red kidney
Beans, drained
1 t Dried Italian herb
Seasoning
1 Opt. sprinkle Grated
[FF] parmesan cheese

In 3-quart saucepan over medium heat saut onions and
garlic in oil 5 minutes. Add broth and potatoes;
bring to boil, reduce heat, cover and cook until
potatoes are just tender, about 10 minutes. Add
vegetables, beans and herb seasoning. Cover and
simmer 10 minutes. Ladle into bowls. Sprinkle each
serving with cheese.

Makes 4 servings

Source: The Potato Board [rev. SKS]

From the recipe files of Sue Smith, SueSmith9@aol.com.
Formatted using MMCONV 1.80á

– – – – – – – – – – – – – – – – – –

Title: Beer Biscuits
Categories: Breads
Yield: 4 servings

2 c Unbleached Flour 1/4 c Shortening
3 ts Baking Powder 3/4 c Beer
1 ts Salt

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

—–

CABBAGE AND LAMB STEW

Recipe By :ESSENCE OF EMERIL SHOW #EE2417
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
2 cups julienned yellow onions
2 pounds white cabbage, — shredded
2 pounds red cabbage, — shredded
1 pound lamb sausage link, — cut into 1-inch pieces
2 tablespoons minced garlic
2 bay leaves
2 tablespoons Creole mustard
1 pound red skinned potatoes, — cut into 1/2-inch slices
2 quarts chicken stock
1/4 cup chopped fresh basil
Salt and pepper
Loaf of crusty bread

In a large sauce pot, heat the olive oil. When the oil is hot, saut_ the
onions and cabbage for about 10 minutes, or until the onions are golden and
the cabbage is wilted. Season with salt and pepper. Add the sausage,
garlic, bay leaves, and mustard. Saut_ for 2 minutes. Add the potatoes and
chicken stock. Bring the liquid up to a boil and reduce to a simmer. Stir
in the basil. Simmer the soup for 30 minutes or until the potatoes are
tender. Remove the bay leaves. Adjust the seasonings if needed. Ladle the
soup into a shallow bowl and garnish with chopped chives. Serve with the
crusty bread.

Yield: 6-8 servings

– – – – – – – – – – – – – – – – – –

Title: Cajun Spice
Categories: Spices
Yield: 1 /2 cup

2 tb Sea salt
1 tb Garlic powder
1 tb Onion powder
1 tb Dried thyme
1 tb Dried oregano
1 tb Hot paprika
2 ts Black pepper
2 ts White pepper
1 ts Paprika

Combine all the ingredients and store in an airtight container.

To pan-blacken fish, chicken, or steaks, heat a heavy, dry skillet
over high heat. Lightly brush the food with olive oil and thickly
encrust it with Cajun spice. Pan-fry for 1 minutes per side or until
cooked to taste.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
164

MMMMM

SOPA DE AJO AL HORNO (GARLIC SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
6 Garlic cloves
1 t Ground red Pepper
8 lg Eggs
6 sm Breads cubed
4 c Water
Salt

Fry the garlic in the oil until golden brown, put the
red pepper and 4 cups of water. Discard the garlic.
Put the bread in individual oven dishes. Cover each
one with the water and put them in the hot oven until
the bread is slightly brown. Carefully put the eggs
one by one in the soup and return to the oven until
they are well cooked. Serve hot. From “Mi cocina” by
Maria Teresa de Federico de Uruena

– – – – – – – – – – – – – – – – – –