RED BELL PEPPER SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 md Onion, diced
1 c Potato, chopped
1 c Carrots, julienned
1 lg Red bell pepper, diced
1 t Rosemary
1/2 ts Fennel
1/2 tb Hungarian paprika
1 t Parsley
2 c Stock
2 tb Soy sauce
Salt pepper

Saute onion in olive oil for 2 minutes. Add half the
carrots, the rest of the vegetables along with the
seasonings continue to saute for 5 minutes. Add the
stock the soy sauce. Bring to a boil simmer for
20 minutes or until the vegetables are tender. Puree
the soup. Return to the pot add the rest of the
carrots. Return the soup to a boil simmer for 5
minutes, stirring constantly. Serve piping hot.

Recipe by Mark Satterly

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Title: IMPOSSIBLE HAM AND ASPARAGUS PIE
Categories: Main dish
Yield: 8 servings

2 c Ham; fully cooked, smoked*
1 1/2 c Swiss cheese; shredded
1 lb Fresh asparagus; cut 1″
2 Green onions; sliced
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1/4 ts Salt
1/8 ts Pepper

Heat oven to 400. Grease pie plate, 10 x 1 1/2".
Sprinkle ham* which has been diced, 1 c. of cheese,
asparagus and onions in plate. Beat milk, eggs,
baking mix, salt and pepper until smooth, 15 sec. in
blender on high or 1 min. with hand beater. Pour into
plate. Bake until knife inserted in center comes out
clean, 40-45 minutes; sprinkle with 1/2 c. cheese.
Cool 5 min. 6-8 servings. (1 pkg. frozen asparagus,
thawed and well drained may be substituted for the
fresh asparagus) FOR 3-4 SERVINGS: Prepare as directed
except-grease pie plate, 8 x 1 1/4″ Divide amts. of
all ingred. except baking mix and eggs into halves.
Use 1/2 c. baking mix and 2 eggs. Bake 35-40 min.

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Title: Cinnamon Kuchen
Categories: Bread Osg1966
Servings: 1

1 ea Egg; beaten in cup – milk t
-o finish filling cup
3 tb Sugar
1 1/2 c Flour
2 1/2 ts Baking powder
2 ea Apples; sliced
Topping;——————-
———————–
1 tb Butter
1 1/2 tb Flour
1/2 tb Cinnamon

Mix together, pour into greased pan, top with topping. (Apples may be
omitted.)

Note: No time or temperature given. Assume moderate oven 350 – 400 F.
Source: Mrs. Glenn Hoelzer, Pain Township Grange, Wayne County, OH
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BLACK-EYED PEAS WITH SPINACH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped
Vegetable broth for
Sauteeing
10 oz Fresh spinach, rinsed,
Stemmed and coarsely chopped
(I think frozen
Would be fine)
3 c Drained black-eyed peas (two
16 oz Cans)
Ground black pepper to
Taste
pn Cayenne or crushed red
Pepper flakes (optional)

In a large skillet, saute the onions in the broth for
a few minutes, until soft. Add the spinach to the
skillet. Stir for a minute or two until it wilts.
Add the black-eyed peas, black pepper, and cayenne if
desired. Bring to a simmer on medium heat. Serve right
away, or cover and keep warm on low heat.

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Spinach Artichoke Dip

Recipe By : Sherrie Sculley
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package frozen chopped spinach — thawed and drained
1 tablespoon butter or margarine
1/4 cup chopped onion
1 can (14 oz) artichoke hearts — chopped and drained
1 cup Parmesan cheese
1 clove garlic — minced
1/4 teaspoon Worcestershire sauce
1 dash hot pepper sauce
1 teaspoon lemon juice
1/4 teaspoon curry powder — (optional)

Saute onion in the butter or margarine. Drain the spinach and press out all
of the excess moisture. Spoon the mixture into a lightly greased 1 quart
casserole. Bake in a 350 degree oven for 20 minutes or until bubbly. Serve
with tortilla chips. Yield: 2 cups.

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Ginger Snaps

Ingredients:

1/4 C Apple Butter (or other fat substitute)
1/2 C molasses
1 1/2 C Whole wheat pastry flour
1 t baking powder
1/2 t ginger powder
1/2 t cinnamon
1/4 t ground cloves

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet.
Moisten the bottom of a drink glass (I use a sponge) and flatten each
ball.

Bake for 12 to 15 minutes @ 375 degrees.

(Taken from “Simply Vegan” by Debra Wasserman…modified to remove fat)

Title: SALMON-RICE PIE WITH OLIVE SAUCE
Categories: Casseroles, Fish, Seafood
Yield: 6 servings

1 cn Salmon,flaked (15.5oz)
2 c Rice,hot cooked
2 tb Parsley,minced
1 tb Onion,minced
1/2 c Celery,minced
2 tb Lemon juice
1 ts Salt
1/8 ts White pepper
3 Eggs,beaten
5 Olives,pimiento-stuffed (opt)

MMMMM————————OLIVE SAUCE—————————–
2 tb Butter
2 tb Flour
1 c Milk
1/4 ts Salt
1/4 ts Mustard
1/2 c Olives,pimiento-stuffed,slic

1. Combine salmon with rice in a large mixing bowl.
2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in
eggs.
3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350’F.
oven 45 minutes.
4. Garnish with olive slices; serve in wedges with Olive Sauce.
*** OLIVE SAUCE ***
1. Melt butter in a heavy saucepan over low heat.
2. Add milk slowly, stirring constantly, cooking until thickened.
3. Remove from heat; add salt, mustard and olive slices.

MMMMM

Baked Swedish Brown Beans

Recipe By : Springfield Union-News
Serving Size : 8 Preparation Time :0:00
Categories : Frugal Gourmet Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Brown beans — dried **
1/2 Cup White Distilled Vinegar
1/2 Cup Corn syrup — dark
3 Tablespoons Brown sugar — packed
2 Tablespoons Butter — melted
1 Each Cinnamon stick — small
1 1/2 Teaspoons Salt
6 Cups Water

Pick over and rinse the beans. Add the water and soak the
beans at least 12 hours. Bring the beans and soaking water to a boil. Cover
the pan and simmer for 1 1/2 hours. Add the salt, vinegar, syrup, brown sugar
,
butter and cinnamon stick. Stir to mix. Simmer, uncovered, for 1 hour, or until
the beans are tender. The liquid should be as thick as a sauce at the end of
the cooking period. If the liquid is not thickened, turn up the heat for 10
minutes, or until the
liquid is reduced. Remove the cinnamon stick. Serve hot. ** The beans used i
n
this dish are imported from Sweden and
can be found in specialty food shops or Scandinavian markets. By Jeff Smith
The Frugal Gourmet

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Chinese Noodle Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup vinegar (Brand: Zhen Jiang Chen Cu)
2/3 cup soy sauce (Brand: Lao Chou)
sesame oil — a few drops
4 cloves garlic — mashed
Hot chili Sauce — to taste

Put all the ingredients into a bowl and mix well
See recipe for Hot chili paste, better that store bought.
Quantities can vary per your own taste

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Per serving (excluding unknown items): 16 Calories; less than one gram Fat
(2% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg
Sodium

Title: Poblano Sauce for Chicken or Spaghetti (Mexican)
Categories: Mexican, Sauces, Chicken, Pasta
Yield: 1 cup

3/4 c Cream
1 Or 2 chiles poblanos
Salt and Pepper

Peel and deveined the Poblanos, cut in slices, put in the blender
with the cream, salt and pepper. This sauce can be used over the
spaghetti or chicken. This sauce cannot be warmed too much, it do not
have to be boiling, is better to use the microwave for to warm the
dishes or the oven if the dish is cover with plastic wrap.
For Spaghetti: cook the spaghetti as usual and cover with the sauce,
you can add some cheese and then warm in the microwave.
For Chicken: cook the chicken with water and some vegetables
(optional) or as ususal, cover with this sauce and warm in the
microwave. VARIATIONS: instead or cream you can use cheese cream or
both. Also you can add the chiles poblanos as you want.
Patricia Wriedt.

MMMMM