Root Beer

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-7 Patricia Dwigans 2 c
2 C Granulated sugar
1 Tsp Dry yeast
1 Qt -hot water
1/2 C -warm water
4 Tsp Root beer extract

Dissolve yeast in 1/2 cup warm water. Dissolve sugar in 1 quart hot water mix
together dissolved yeast, sugar and root beer extract in a gallon jar.
Fill jar with warm water and stir until all ingredients are well combined.
Cover jar set in warm sun for 4 hours. The root beer will be ready to drink
the next day. Chill before serving
Posted on PRODIGY, September, 1994; formatted by Elaine Radis; PRODIGY ID,
BGMB 90B; GEnie, E.RADIS

– – – – – – – – – – – – – – – – – –

1/2 cup Butter or margarine, softened
1 1/2 cups Granulated sugar
3 Eggs
1 tbsp Grated orange rind
2 cups All-purpose flour
1 tbsp Baking Powder
1/2 tsp Salt
1 cup Prepared orange juice

Preheat oven to 350F. Cream butter and sugar well. Beat in eggs 1 at a time.
Add orange rind. Mix.

Combine flour, baking powder and salt in small bowl.

Add orange juice to butter mixture in 2 parts alternately with flour mixture
in 3 parts, beginning and ending with flour mixture. Spread in 2 greased 9
inch round layer pans. Bake in oven for 25 to 30 minutes until an inserted
wooden pick comes out clean. Ice with

Title: Wild Rice Mushroom Soup
Categories: Soups, Appetizers, Rice, Vegetables
Yield: 4 servings

1 1/2 pt Vegetable stock
1 sm Onion, finely chopped
1 sm Green bell pepper, diced
1 tb Parsley, chopped
1 oz Wild rice, washed drained
4 oz Button mushrooms, sliced
5 tb Red wine
Salt pepper

Put the stock into a soup pot. Add the chopped onions, bell pepper
parsley. Bring to a boil, cover simmer for 15 minutes. Add the
washed wild rice continue to simmer for another 40 minutes.

Add the mushrooms the wine. Season to taste. Cover simmer for a
further 15 minutes. Serve hot.

Mary Norwak, “Grains, Beans Pulses”

—–

Brown Stock

Recipe By : Gourmet – October ’89
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds veal or beef bones, sawed into 2″ pieces
2 pounds stew beef, cut into — 1 1/2 inch cubes
2 unpeeled onions — quartered
2 carrots — halved
2 ribs celery — halved
4 unpeeled garlic cloves
6 long parsley sprigs
1 teaspoon salt
1/2 teaspoon dried thyme — crumbled
1 bay leaf

Spread the bones and the beef in a flameproof roasting pan and roast them in
a preheated 400 oven for 25 minutes. Add the onions and the carrots, roast
the mixture, stirring once or twice, for 30 minutes more, or until it is
browned well. Transfer contents with a slotted spoon to a stockpot or
kettle. Pour off any fat from the pan, add 2 cups water, and deglaze the pan
over high heat, scraping up the brown bits. Add the liquid to the pot with
14 cups of cold water and bring the liquid to a boil, skimming the froth.
Add 1/2 cup cold water and bring the mixture to a simmer, skimming the
froth. Add the celery, the garlic, the parsley, the salt, the thyme, and the
bay leaf and simmer the mixture for 4 hours. If a more concentrated flavor
is desired, boil the stock until it is reduced to the desired concentration.
Strain the stock through a fine sieve into a bowl and let it cool to warm.
Chill the stock and remove the fat. Makes about 8 cups.

– – – – – – – – – – – – – – – – – –

Title: Elaine’s Dolmas
Categories: Vegetarian, Vegan, Mcdougall, Main Dish
Yield: 48 servings

48 Grape leaves (about 1 jar)
1/2 c Long grain brown rice;cooked
2 c Onion; finely chopped
2 tb Parsley; finely chopped
2 tb Mint leaves; finely chopped
2 ts Dill weed
1/4 c Pine nuts
1/4 c Currants
1/4 ts Black pepper
1 c Tofu TVP® (optional)

Place grape leves briefly in a pan of warm water to separate them, then
drain on paper towels. Combine all other ingredients. Place grape leaf vein
side up, with the stem toward you. Put a mound of rice mixture in the
middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer the rolled
leaves in a large saucepan (3 quart) placing them side by side and close
together. Press with a heavy heat proof plate that fits inside the pan. Add
enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving them
with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
take to a potluck dinner and they also make a very special “company meal.”
Recipe for making tofu TVP® follows. The use of the tofu in this recipe is
entirely optional; they are delicious both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: PERFECT PEANUT PARTY MIX
Categories: Appetizers
Yield: 18 servings

1/4 c Butter or margarine
1/4 c Creamy peanut butter
1 1/2 t Worcestershire sauce
1/2 t Salt
1/4 t Garlic powder
2 2/3 c Corn Chex cereal
2 2/3 c Rice Chex cereal
2 2/3 c Wheat Chex cereal
2/3 c Salted cocktail peanuts
8 oz Candy coated chocolate piece

Preheated 250ø oven. In 15 x 10 x 2 inch baking pan melt butter and
peanut butter in oven. Remove. Stir in Worcestershire, salt and
garlic powder: mix well. Gradually add cereal and nuts, stirring
until all pieces are evenly coated. Bake 1 hour, stirring every 15
minutes. Add candy, mixing well. Spread on absorbent paper to cool.
Store in air tight container.
Microwave Directions*: In 3 1/2 quart bowl or 13 x 9 x 2 inch
microwave-safe dish melt butter and peanut butter on HIGH 1 minute.
Stir in Worcestershire, salt and garlic powder; mix well. Gradually
add cereal and nuts, stirring until all pieces are evenly coated.
Microwave on HIGH 5 to 6 minutes, stirring every 1 1/2 minutes. Add
candy, mixing well. Spread on absorbent paper to cool. Store in air
tight container.
*A 650 watt microwave was used. For other wattage ovens, time may
need to be adjusted.
Makes 8 cups. Courtesy Ralston-Purina. No copyright shown.

—–

NO BAKE OATMEAL – PEANUT BUTTER COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Desserts Cookies
Potatoes Salad
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Anderson RHKM39A — PART 1:
1/4 cup Cocoa
2 cups Granulated sugar
1/2 cup Margarine
1/2 cup Milk — PART 2:
in:
1/2 cup Peanut butter
3 cups instant oatmeal
1 teaspoon Vanilla

Part 1: Stir and boil above ingredients 1 MIN. ONLY. Remove from heat.
PART 2: Beat in PART 2 ingredients and Drop spoonfuls onto waxed paper and
let
stand until firm. Reformatted by: CYGNUS, HCPM52C Calories 115.9, 4.9 grams of
fat

– – – – – – – – – – – – – – – – – –

Title: Old-time Meatloaf
Categories: Meats
Yield: 1 Servings

1 lb Shoulder beef
1/2 lb Stewing veal
1/4 lb Shoulder pork
2 Eggs, beaten
1 c Cracker or dry bread crumbs
Salt and pepper to taste
Sage or other seasonings

Put beef, veal and pork through food processor. Add
beaten eggs, dry bread crumbs, salt, pepper, sage or
other seasonings to taste. Mix and shape in a loaf.
Bake in a roast pan one hour at 375F. Source Heritage
Recipes Chatelaine.ch

—–

Rigatoni Alla Fontina

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Main Dish Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Rigatoni
2 pinch Nutmeg
3 tablespoon Salt
1 cup Parmigiano cheese
6 tablespoon Sweet butter
2 pinch Black pepper
1/2 pound Sliced fontina cheese

Reheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling
water until extra al dante (they will finish cooking in the oven).

Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the
parmigiano, and nutmeg and mix well until all the pasta is coated.

In a buttered baking dish, make a layer of the pasta, a layer of the fontina
cheese, sprinkle with the parmigiano, and repeat the process until the pasta
is used up, ending with a layer of the fontina on top. Sprinkle with
parmigiano and black pepper and dot with the remaining butter. Bake for 15
minutes, or until the cheese is melted. May be served on flat plates.

Converted by MMCONV vers. 1.00

– – – – – – – – – – – – – – – – – –

GREEK STYLE POTATO SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Salads
Cols.l e

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 -2 lbs. potatoes washed
1/2 c Crumbled feta cheese thorou-
Gly rinsed and drained
1 Medium onion peeled, cut in
Half,then thinly sliced
1/2 c Fresh parsely, coarsley
Chopped
1/2 ts Salt free xtra spicy season
3 ts Salt free garlic herb season
1 t Oregano
1/3 c Lemon juice
2 tb Olive oil
2 tb Vinegar

Boil potatoes until firm but tender. Do not overcook
(15-20 minutes). Cool by placing pot of potatoes in
sink and gently running cold water over potatoes.
Drain thoroughly. Cut potatoes into 1/2 inch cubes.
Place in a large bowl with the rest of the ingredients
and toss lightly, mixing well.

– – – – – – – – – – – – – – – – – –