TOMATOES WITH OKRA AND PEPPERS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Okra pods
1 Green pepper — finely chopped
1/4 c Breadcrumbs — dry, fine
1 tb Butter (or marg.) — melted
1 t Onion — minced
Salt
Pepper
Paprika
6 md Tomatoes
Breadcrumbs — buttered

Wash okra and slice. Parboil 5 minutes; drain. Mix
with green pepper, dry breadcrumbs, butter, and onion.
Season to taste with salt, pepepr, and paprika.

Core tomatoes, and remove tops. Fill tomatoes with
okra mixture. Place in a greased baking dish; sprinkle
with buttered breadcrumbs, and bake at 375 degrees for
20 minutes.

SOURCE: Southern Living Magazine, June, 1974. Typed
for you by Nancy Coleman.

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Jalapeno Jelly

Recipe By : The Whole Chile Pepper Book page 68
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Jalapeno chiles — stems removed
2 med Bell peppers
1 1/2 cups Vinegar — distilled
6 cups Sugar
1/3 cup Lemon juice
4 ounces Liquid pectin
10 drops Green food coloring

“This jelly is excellent on crackers with cream cheese and it can be used as
a basting sauce for grilled poultry. For a sweet and hot flavor, add fruits
such as apricots or peaches to the jelly.” Place the chiles and peppers in
a blender and pure until finely chopped. Combine the pure and vinegar,
bring to a boil over high heat, and boil rapidly for 10 minutes, stirring
occasionally. Remove the pan from the heat and stir in the sugar and lemon
juice. Return the pan to the heat, bring to a boil again, stir in the
pectin and food coloring and boil again, stirring constantly for a minute.
Skim off the foam and bottle in sterilized jars. Makes 6 1/2 pints.
From The Whole Chile Pepper Book page 68 Formatted to MM by J.Duckett1 (Kat)

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HEARTS OF PALM AND LEEK SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 cl Garlic — diced
1 lg Onion — chopped
2 Leeks, white part only
-diced
2 cn Hearts of palm (15oz ea)
-drained and diced
1 3/4 c Vegetable broth
Salt and pepper
1 c Whipping cream
1 sm Tomato — diced
1 Scallion — diced

Heat the olive oil in a skillet over medium heat, and
saute garlic, onion, and leeks for about 5 minutes.
Add all but 2 tablespoons of the hearts of palm and
saute for another 2 minutes. Add the vegetable broth
and simmer for 15 minutes. Add salt and pepper to
taste and remove from the heat. Allow to cool 5
minutes. Stir in the whipping cream, and ladle the
mixture into a blender or food processor. Blend until
smooth, return to pan and gently reheat. Meanwhile mix
the tomato, scalliom, and reserved hearts of palm for
garnish. When soup is heated through, top with garnish.

Nutritional info per serving: 458 cal; 23g pro, 42g
carb, 30g fat (55%), 3g fiber, 82mg chol, 574mg sodium

Source: The Complete Vegetarian, Miami Herald, 1/4/96
formatted by Lisa Crawford

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Title: MARTY’S 5 CUP SALAD
Categories: Fruits, Salads
Yield: 6 servings

8 oz Sour cream

—————————USE CARTON TO MEASURE—————————
1 Coconut;carton-full and:
1 Mini marshmallows

————————–DRAIN THE FOLLOWING WELL————————–
1 Mandrin oranges;sml can
1 Crushed pineapple;sml can

Put the sour cream in a bowl. Fill the empty carton with coconut, add to
sour cream. Fill the carton with mini marshmallows and add to bowl. Add the
drained fruit. Mix well. Put in refrigerator over night. Serve the next
day. This is a good make ahead of time dish. Then you aren’t fussing with
it when you have company. PS Please Dana, let this message go on the BB.
Thanks! Marty:)

—–

Title: Approximate Metric Equivalents for U.S. Measurements
Categories: Information, Ceideburg 2
Yield: 1 servings

1 Information Only

NOTE: All metric equivalents are approximate; they have been rounded
to the nearest metric equivalent for ease of use.

APPROXIMATE METRIC EQUIVALENTS FOR VOLUME
U.S.Volume ………………….Metric Measure Equivalent
1/8 t…………………………..0.5 milliliter
1/4 t…………………………….1 milliliter
1/2 t…………………………….2 milliliters
1 t………………………………5 milliliters
1/2 T…………………………….7 milliliters
1 T (3 teaspoons)…………………15 milliliters
2 T (1 fluid ounce)……………….30 milliliters
1/4 c (4 tablespoons)……………..60 milliliters
1/3 c……………………………80 milliliters
1/2 c (4 fluid ounces)……………125 milliliters
2/3 c…………………………..160 milliliters
3/4 c (6 fluid ounces)……………180 milliliters
1 c (16 tablespoons)……………..250 milliliters
1 pt (2 cups)……………………500 milliliters
1 qt (4 cups)……………………..1 Liter

APPROXIMATE METRIC EQUIVALENTS FOR TEMPERATURES
Degrees……………………………..Degrees
Fahrenheit…………………………..Celcius
200 F……………………………….100 C
250 F……………………………….120 C
275 F……………………………….140 C
300 F……………………………….150 C
325 F……………………………….160 C
350 F……………………………….180 C
375 F……………………………….190 C
400 F……………………………….200 C
425 F……………………………….220 C
450 F……………………………….230 C

APPROXIMATE METRIC EQUIVALENTS FOR WEIGHT U.S.
Weight…………………………Metric
Measure…………………………..Equivalent
1/2 ounce…………………………15 grams
1 ounce…………………………..30 grams
2 ounces………………………….60 grams
3 ounces………………………….85 grams
1/4 lb (4 ounces)…………………115 grams
1/2 lb (8 ounces)…………………225 grams
3/4 lb (12 ounces)………………..340 grams
1 lb (16 ounces)………………….450 grams

APPROXIMATE METRIC EQUIVALENTS FOR DIMENSIONS
U.S……………………………….Metric
Dimension………………………..Equivalent
1/16 inch…………………….. 2 millimeters
1/8 inch……………………… 3 millimeters
3/16 inch…………………….. 5 millimeters
1/4 inch……………………… 6 millimeters
3/8 inch……………………… 9 millimeters
1/2 inch………………………1.3 centimeters
3/4 inch………………………1.9 centimeters
1 inch………………………..2.5 centimeters
1 1/2 inches…………………….4 centimeters
2 inches………………………..5 centimeters
3 inches………………………..8 centimeters
4 inches……………………….10 centimeters
5 inches……………………….13 centimeters
9 inches……………………….23 centimeters
11 inches………………………28 centimeters
13 inches………………………33 centimeters

BRITISH IMPERIAL EQUIVALENTS FOR U.S. VOLUME MEASURES U.S.
Volume………………………..Imperial
Measure…………………………..Equivalent
1 fluid ounce………………….1.04 fluid ounces
1 pint…………………………. 0.83 pint
1 quart………………………… 0.83 quart
1 gallon……………………….. 0.83 gallon

From “Wok Cooking Class Cookbook” by the Editors of Consumer Guide,
Beekman House, N.Y., 1983, ISBN: 0-517-40269-6

Posted by Stephen Ceideberg; November 22 1992.

MMMMM

New Potato and Red Onion Salad

Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds red potatoes
10 ounce frozen artichoke hearts — defrosted or
18 ounces canned artichoke hearts — drained and rinsed
2 medium red onions — thinly sliced
Salt and pepper
1/2 cup Parmesan cheese– shavings
–Lemon Vinaigrette–
1/4 cup fresh basil — finely chopped
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2 tablespoons olive oil
Salt
Freshly ground black pepper

In a large pot of salted water, add potatoes, bring to the boil, and cook
until tender, 15 to 20 minutes. Drain the potatoes and quarter if large. In
a large bowl, toss the potatoes with the artichoke hearts, red onions, and
vinaigrette. Season to taste with salt and pepper. Sprinkle with the shaved
Parmesan before serving.

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1 c. sugar
2 c. flour
1 tbsp. cocoa
1 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 c. sour milk
1 tsp. baking soda
3/4 c. raisins
3/4 c. nuts
1 med. size grated potato
3 tsp. oil

Mix all dry ingredients together. Add raisins, nuts and potato.
Then add milk and salad oil. Bake at 350 degrees for 45 minutes in
a 9 x 13 inch pan. Glaze if you wish.

Title: Kashmiri Rogan Josh
Categories: Indian Ethnic Easy Entertain Main dish
Servings: 6

1 T whole fennel seeds 3 1/4 c plain yoghurt
6 T vegetable oil 1 ea 3/4″ stick of cinnamon
1/2 t whole cloves 2 1/2 t salt
1 pn asafetida 3 lb cubed lamb
4 t paprika 1/2 t cayenne pepper
1 1/2 t dried ginger 3 2/3 c water or beef broth
1/4 t garam masala

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat
it with a fork until smooth and creamy.
Heat the oil in a large pot over a high flame. When hot, put in the
cinnamon and cloves. A second later, put in the ground asafetida. A
second after that, put in all the meat and the salt. Stir the meat an
cook, still on a high flame for about 5 minutes. Now put in the paprika
and cayenne and give the meat a good stir. Slowly add the yoghurt, a
small amount at a time, stirring the meat vigorously as you do so. Add
all the yoghurt this way. Keep cooking on high heat until all liquid
has boiled away and the meat pieces have browned slightly. Add the
fennel and ginger. Give the meat some more good stirs. Now put in the
water or broth, cover so as to leave the lid very slightly ajar, and
cook on medium heat for 30 minutes. Cover completely and cook on low
heat for another 45 minutes or until meat is tinder. Stir a few times
as the meat cooks, making sure that there is always some liquid in the
pot.
Remove the lid and add the garam masala. You should have a thick,
reddish brown sauce. If it is too thin, boil away some of the liquid.

—————————————————————————–

Title: BAHAMA BREAD
Categories: Breads, Fruits
Yield: 8 servings

2 c FLOUR
1 ts BAKING SODA
1/2 ts SALT
1/2 c BUTTER
1 c SUGAR
2 EGGS
1/3 c MILK
1 ts LEMON JUIcE OR
1/2 ts VANILLA EXTRAcT
1/2 c CHOPPED NUTS; OPTIONAL.

2-3 ea VERY RIPE BANANAS; MASHED PREHEAT OVEN TO 350 cOMBINE
FLOUR, BAKING SODA, AND SALT IN A BOWL cREAM THE BUTTER IN A MIXING
BOWL GRADUALLY ADD THE SUGAR AND MIX TO WELL BLENDED ADD THE EGGS AND
THE BANANA MIX UNTILL WELL BLENDED. cOMBINE THE MILK AND LEMON JUIcE
IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR MIXTURE INTO THE BANANA
MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING WITH THE DRY
INGREDIENTS. BLEND WELL AFTER EAcH ADDITION. ADD NUTS. TURN THE
BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INcH LOAF PAN. BAKE FOR ONE
HOUR OR UNTIL BREAD IS GOLDEN AND SPRINGS BAcK WHEN TOUcHED. cOOL IN
PAN FOR TEN MINUTES. TAKE BREAD OUT OF PAN AND cOOL cOMPLETELY.

MMMMM

Amelia Island Mud Pie *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate
Ice Cream Alcohol
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CRUST—–
1 1/2 cups Oreo cookie crumbs
2 tablespoons Butter — melted
—–FILLING—–
1 pint Chocolate ice cream — soften
1 tablespoon Coffee
2 tablespoons Brandy
2 tablespoons Kahlua
2 tablespoons Whipped cream
Fudge topping

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip ice cream
with coffee, brandy and kahlua. Fold in whipped cream. Pour into pie shell.
Freeze. Top with fudge topping and freeze again. Serve with whipped cream and
maraschino cherries.

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