Title: Reuben Casserole
Categories: Neil, Microwave, Fast, Everyday
Servings: 6

2 c Swiss cheese; shredded
1/2 c Mayonnaise
1 cn Sauerkraut; rinsed draine
2 tb Butter
1 cn Corned beef; chopped, 12 oz
1/4 c Thousand island dressing or:
1/4 c Mayonnaise dash ketchup,
-relish
2 Tomatoes; sliced (optional)
1 Green pepper; cut in rings
1/4 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :12
Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
broken into bits, then cheese. Combine mayonnaise and Thousand Island
dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
butter in microwave and blend with bread crumbs, spread over top. Cook 12
minutes on HIGH (100%).

quick and easy, uses cupboard ingredients a recipe from mom (Florida) N.B.
serving are very generous, could serve 6
posted by Anne MacLellan

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Title: Pineapple Burgers
Categories: Ground beef, Fruits, Grill, Burgers
Yield: 1 servings

2 lb Ground beef
3 tb Italian dressing
1 ts Salt
1/4 ts Pepper
15 oz Pineapple slices; drained
8 Slices bacon
3/4 c Barbecue sauce
1/4 c Brown sugar; firmly packed
1/4 c Honey
1 tb Lemon juice

Mix ground beef and Italian dressing, salt and pepper. Shape into 8
patties. Press pineapple slice into each pattie. Wrap with a slice of
bacon and secure with wooden toothpick. Mix remaining ingredients.
Place patties in glass 13 x 9 dish. Pour barbecue sauce mix on
patties. Cover and refrigerate for 2 hours. Grill patties, pineapple
side down, about 10 minutes. Turn, brush with sauce. Grill another 10
minutes. Heat remaining sauce to serve with burgers.

MMMMM

Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S
Categories: Burma, Seafood
Yield: 4 servings

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut
-into 1/2-inch round slices
1/4 lb Dandelion greens, green
-leaves only, halved

Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.

Serve warm with other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

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Title: Fried Eggplant Sandwiches
Categories: Sandwiches, Vegetables
Yield: 4 servings

1 Eggplant
Salt
6 oz Mozzarella cheese
(not grated)
1/2 ts Yeast
1 1/2 c Warm water
(105-115 degrees)
2 c Plain flour
Pepper to taste
4 1/2 tb Oil
1 lg Egg white
Oil for frying

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let
drain in a colandar for about an hour. Slice the mozzarella into
thin slices and trim to the shape of the eggplant slices. Sprinkle
the yeast over the warm water abd stir until is dissolved. Whisk in 1
1/2 cups flour and the pepper until smooth. Keep at room temp for 30
min. Rinse and pat dry the eggplant slices. Fry them in batches
using 1 T oil per batch over medium heat about 2 min per side. Remove
to paper towels to drain while you finish the other slices. Place a
cheese slice between each two eggplant slices (like a sandwich).
Press firmly together and dip in the remaining flour to coat both
sides. Beat the egg white until stiff (but not dry) peaks form. Fold
into the yeast mixture. Heat oil (about 1 inch deep) in a large
frying pan. Dip 1 eggplant sandwich into the batter at a time and
place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side
until light brown. Place on paper towels to drain oil until all are
done. Serve hot. These are great with a horseradish type dressing on
top! Depending on the size of the eggplant, this could make 6-12
sandwiches. Walt MM

MMMMM

FROZEN CHOCOLATE CHEESECAKE TORTE

Recipe By : 365 Great Chocolate Desserts.
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cheesecakes
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chocolate wafer cookie crumb
4 tablespoon Butter — melted
8 ounce Cream cheese — softened
1 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
3 ounce Unsweetened chocolate — melt
1 1/2 cup Heavy cream — whipped
3/4 cup Chopped pecans

Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well.
Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a
medium bowl, combine cream cheese, sugar, vanilla and salt.

Beat with electric mixer on medium speed until smooth.

Add choclate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn
into baked crust, spreading evenly. Freeze eight hours or longer, until firm.
Cover tightly and store in freezer. Remove from freezer 1/2 hour before
serving for ease in cutting.

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Shrimp Divan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 pk Broccoli,frozen (10oz ea)

1 lb Shrimp,medium,shelled

Salt to taste

Pepper to taste

1 pn Mixed herbs

1 cn Cream/celery soup (10.5oz)

1 c Mayonnaise

1 tb Lemon juice

1/2 c Cheese,shredded

1 c Crumbs,buttered

1. Arrange broccoli in greased 7×11-inch baking dish; cover with shrimp and

sprinkle with salt pepper and herbs.

2. Combine soup, mayonnaise, lemon juice and cheese and pour over shrimp.

3. Top with buttered crumbs; bake in preheated 350’F. oven 40 minutes.

NOTE: Crumbs may be fine dry bread, fine fresh bread, cornflake crumbs or

packaged stuffing; mix with about 3 tablespoons melted butter.

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Smoked Salmon, Cream Cheese and Dill Stuffed Eggs

Recipe By : Gourmet Magazine/ April 1995
Serving Size : 12 Preparation Time :0:00
Categories : Hors d’Oeuvres- Dips, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large hard-cooked eggs
3 ounces smoked salmon — thinly sliced
2 ounces cream cheese — softened
2 tablespoons sour cream
1/2 teaspoon lemon juice
Salt and pepper — to taste
2 tablespoons minced fresh dill
Dill sprigs — for garnish

Cut a paper-thin slice off both ends of eggs and halve eggs crosswise.

In a small food processor blend yolks, salmon, cream cheese, sour cream, lemon
juice, and salt and pepper to taste until smooth.

Add minced dill and process until mixture is just combined.

Transfer filling to a pastry bag fitted with a large leaf or other decorative
tip.

Just before serving, pipe filling into whites, mounding it, and garnish eggs.

Makes 12 stuffed eggs.

– – – – – – – – – – – – – – – – – –

Title: GF MAPLE BEAN TARTS
Categories: Diabetic, Desserts, Beans
Yield: 24 servings

24 Gluten-fr.unbaked tartshells
FILLING
1 c Cooked white kidney beans
1/2 c Maple syrup
2 Eggs
1/3 c Brown sugar
1/4 c Butter or margarine, melted
1/2 c Raisins

NOTE: Gluten-free pastry made with bean flour is
lower in fat than regular pastry.

Combine all ingredients except raisins in a food
processor or blender. Divide raisins evenly among tart
shells. Pour filling over raisins, filling
medium-size tart shells 3/4 full.

Bake at 350 F for 20 minutes or until crust is golden
brown and filling set. Makes 24 tarts.

1 tart = 131 calories, 1/2 starch, 1 fruit, 1 fats
oils choice 5 grams total fat, 1 gram saturated fat,
17 mg cholesterol, 2 grams protein, 17 grams
carbohydrate, 46 mg sodium, 158 mg potassium. Moderate
fibre.

Adapted from Full of Beans by V. Currie Kay Spicer,
1993 Shared but not tested by Elizabeth Rodier Feb 94

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Title: Herbed Stuffing Mix
Categories: Master mix
Servings: 1

30 ea Slices Bread 1/3 c Cooking Oil
3 T Instant Minced Onion 3 T Parsley Flakes
2 t Garlic Salt 3/4 t Ground Sage
1/2 t Seasoned Pepper

Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven
to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch
baking pans. Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly. Stir in oil, onion,
parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread
cubes with seasonings to coat cubes. Put in a large airtight container
and label Herbed Stuffing Mix. Store in a cool, dry place and use within
3 to 4 months.

Makes about 12 cups of Mix.

—————————————————————————–

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

1 c Onion, finely minced
3/4 c Garlic, finely minced
2 tb Tiger sauce
2 tb Worchestershire sauce
2 1/2 tb Mustard

Blend together all ingredients. The technique used
was to stab large holes in a pork roast, massage the
sauce into the holes produced and marinate overnight.

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