Title: Summertime’s Bounty Pie
Categories: Main dish
Servings: 6

1 ea Env. Soup Mix * 1 1/2 lb Lean Ground Beef
2 c Fresh Bread Crumbs 8 oz Sour Cream or Plain
Yogurt
1 ea Large Egg 1/4 t Thyme or Basil Leaves
1 T Unbleached All-Purpose Flour 6 oz Shredded Cheddar Cheese
3 1/2 c Hot Cooked Assorted Veggies

* Choose one of the following soup mixes to use in the recipe:
Onion, Onion-Mushroom or Beefy Onion.
—————————————————————————

Preheat oven to 350 degrees F.

In large bowl, combine onion recipe soup mix, ground beef, bred crumbs,
sour cream or yougurt, egg and thyme or basil.

Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom
and sides of prepared pan, shaping edges 3/4 inch above pan and forming a
center “well”. Bake 40 minutes, drain. Fill with 3/4 cup cheese, then
vegetables and remaining cheese. Bake an additional 10 minutes or until
cheese is melted.

MICROWAVE DIRECTIONS:

In 9-inch glass pie plate, prepare ground beef mixture as above. Heat,
uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes;
drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or
until cheese is melted. Let stand covered 5 minutes before serving.

—————————————————————————–

ENGLISH CHEDDAR AND VEGETABLE MEDLEY SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — chopped
3 Carrots — peeled, chopped
2 Rib of Celery — sliced thin
2 Baking Potatoes — peeled and
-cut into 1/2 inch dice
1 Butternut Squash — peeled
-seeded and fiber removed
-cut into 1/2 inch dice
8 c Chicken Stock
Salt and Pepper to taste
2 c Skim Milk
1/2 c Heavy Cream
2 tb Worcestershire Sauce
2 c Cheddar Cheese — sharp,grate
—–GARNISH—–
10 Bacon Strips — chopped, fried
-until crispy brown drain
1 c White Cheddar Cheese — cubed
-into 1/4 inch pieces
1/2 c Parsley — chopped
1 French Bread — seenote

Seenote: French Bread, slice and broil on both sides to make toast.
In a large pot, combine the onions, carrots, celery, potatoes and squash.
Add the chicken stock and salt and pepper to taste. Bring to a boil, cover
and reduce the heat to a simmer. Cook the vegetables 25-30 minutes or until
tender. Strain the solids from the liquid and puree until smooth in a food
processor or blender. Return the pureed vegetables to the hot cooking
liquid. Stir in the milk, heavy cream and the worcestershire sauce. Bring
just to the boil, then lower the heat. Add the shredded cheese and stir
until smooth and creamy. Taste and adjust the seasonings with additional
salt and pepper. Transfer the soup to a Tureen and garnish with the bacon
in the center of the soup, the cheese surrounding the bacon and the parsley
sprinkled on top. Serve with the slices of toasted French Bread.

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Title: SCALLION CAKES #2
Categories: Chinese, Pancakes, Vegetarian
Yield: 10 servings

Karen Mintzias
1 lb All-purpose flour
1/4 ts Baking powder
1/2 ts Sugar
2 ts Coarse-grain sea salt
-OR- kosher salt
5 Scallions; coarsely chopped
5 tb Vegetable oil (or more)

Place the flour in a mixing bowl. Sprinkle evenly
with the baking powder and sugar. Mix with a wooden
spoon. Add the water gradually, stirring and mixing
with the wooden spoon. Knead the dough for 3-4
minutes. Cover it with a damp cloth and leave for
half an hour, then knead again for 2-3 minutes.
Divide the dough into ten portions and form into
narrow strips 8-10 inches long. Flatten the strips
with a rolling pin and ten bands of pancake thickness.
Sprinkle each band with salt and then with chopped
scallions. Roll the bands lengthwise into long
double-thickness spaghetti-shaped strips. Hold one
end of the strip and turn the other end around in
circles until the concentric rings form themselves
around the center into a spiral pancake. Flatten the
pancake with the palm of the hand. Repeat until the
dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed
frying pan. When hot, lift the handle of the frying
pan so that the surface of the pan is evenly greased.
Place the spiral pancakes on the surface of the pan.
Fry over low heat for 2-1/2 to 3 minutes and turn the
pancakes over. Repeat and fry gently until the
pancakes are evenly browned on both sides.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo

Typos by: Karen Mintzias

—–

Title: COLD SPINACH DIP
Categories: Dips, Appetizers
Yield: 4 servings

1 pk Spinach chopped (cook/drain)
1 c Water chestnuts (drain/chop)
1 pk Knorr vegetable soup mix
1 c Mayonnaise
8 oz Sour cream

Mix all. Refrigerate 2 days. Serve on crackers.

—–

Nusskipferl (Nut Crecents)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : German Cookies
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Package Yeast; Active Dry
4 Cups Flour; Unbleached, Unsifted
1 Cup Butter
1 Cup Sour Cream
3 Each Egg Yolks; Large
———-FILLING———–
3 Each Egg Whites; Large
1 Cup almonds — ground
1 Cup Sugar
1 Teaspoon Vanilla

Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is
formed. Cover and let dough rest 1 hour. For filling beat egg whites until
soft peaks form. Fold in nuts, sugar, and vanilla.
Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches.
Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased
baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20
minutes, or until lightly browned. Cool on wire racks and store in airtight
tins. Makes 4 to 5 dozen crecents.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 1660 568 0 0 532 0 531 16 0 1554

CHESTNUT STUFFING FOR POULTRY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Chestnuts
1 pt Bread crumbs
1/4 c Shortening **
1 t Salt
1 ea Egg, well beaten
1/4 c Celery, chopped
2 ts Poultry seasoning

** butter, chicken fat, or lard.
Make a gash in each chestnut, place in an iron skillet
with 1 Tbsp of butter and shake over hot flame for a
few minutes. Place in the oven for 10 minutes. Then
remove the shell and skins. Cover the blanched
chestnuts with boiling salt water and cook until
tender. Strain and put through a ricer. Add the rest
of the ingredients and mix well. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts
Press, 1936.

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MANY GRAINS BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JEANNETTE NUTTER (SFBT34B)
1 1/8 c Water
1/2 c Whole wheat flour
2 c Bread flour
1/2 c Quick oats
3/4 c 7 grain cereal
2 tb Powdered buttermilk
2 tb Sugar
2 tb Honey
2 tb Margarine
2 pk Yeast
1 t Salt

I just dump it all in the pan. Set for light crust and white bread
cycle. It turns out great every time. I don’t know if it’s got the
right combinations or amounts but it tastes great and to us that’s
all that counts. ROM: JEANNETTE NUTTER (SFBT34B) Reformatted by
Elaine Radis

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Title: Granny Smith Applesauce Tarts
Categories: Tarts, Desserts
Yield: 6 servings

MMMMM——————–FOR THE APPLESAUCE:————————-
6 lg Granny Smith apples
2 tb Unsalted butter
1 tb Fresh lemon juice
2 tb Honey

MMMMM———————-FOR THE PASTRY:—————————
3/4 c Solid vegetable shortening
1/4 c Boiling (not just hot) water
1 tb Milk
1 tb Sugar
2 c All-purpose flour, sifted

Peel and core the apples; cut into thin slices, to thicker than 1/4“.
Put the apples, butter, lemon juice and honey in a heavy saucepan
with a lid. (Don’t try using a lightweight pan; you need a heavy pan
that conducts heat well.) Cover tightly; cook over high heat for 10
minutes. Uncover. Stir to break up the apples into a smooth sauce. If
necessary, keep cooking until the applesauce is completely smooth,
stirring frequently to prevent burning or sticking. Set aside to
cool. (You may cook the applesauce in advance and refrigerate. Bring
back to room temperature before serving.)

Put the shortening in a large bowl. Add the boiling water. Stir
quickly to make a smooth mixture. Stir in the milk and sugar. Add the
flour, 1/2 cup at a time, mixing well after each addition, until you
have used a total of 1 1/2 cup flour. After that, add flour only
until the dough clings together stiffly. Form the dough into a ball.
Flatten between sheets of wax paper, or wrap in plastic wrap and
refrigerate for at least 1 hour, to allow the dough to ”relax.“

After 15 minutes before you are ready to prepare the tart shells,
remove the dough from the refrigerator. Let it soften slightly. Roll
out the dough, either on a floured surface or between sheets of wax
paper, to a thickness of 1/8”. Cut into six 4″ circles, using a
plastic lid (such as that of the shortening can) or a cardboard
template as a guide. (You may save any leftover dough, well-wrapped,
in the freezer for up to 6 weeks.)

Preheat the oven to 400’F.

Turn a standard muffin tin upside down and gently drape a circle of
dough down the muffin shape, pressing in place lightly. Repeat with
the remaining dough circles, making certain the shells don’t touch
one another (if possible, use a 12-muffin tin and skip spaces so the
tart shells don’t touch.)

Bake the shells for 12-14 minutes, or until they’re golden brown.
Allow the shells to cool slightly before gently removing them from
the muffin tin to finish cooling right side up on a wire rack. (You
may prepare the tart shells one day ahead and store in a covered
container.)

At serving time, fill each shell with 1/3 cup room-temperature
applesauce. If desired, drizzle with additional honey. You also may
warm the tarts briefly in the oven – 5 minutes at 350’F. (If you’d
like to gild the lily, serve with a scoop of vanilla frozen yogurt or
low-fat “ice cream.”)

Per serving: 487 calories, 5 grams protein, 74 grams carbohydrates, 6
grams fiber, 20.4 grams fat (6.4 grams saturated), 3 milligrams
sodium.

MMMMM

CHUNKY CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
2 Celery stalks — thinly sliced
2 lg Carrots — peel thinly slice
2 c Cauliflower flowerets — coars
2 Chicken breast halves withou
6 c Chicken broth, defatted
2 c Garbanzo beans, cooked or 15
1/2 c Long-grain rice — uncooked
1 1/2 ts Dried thyme leaves
1 t Dried basil leaves
1 t Dried marjoram leaves
2 lg Bay leaves
1/4 ts Black pepper
1 cn Stewed tomatoes

Recipe by: Skinny One-Pot Meals – ISBN 0-940625-75-X
In 5-qt crock pot, combine onion, celery, carrots, and
cauliflower. Add chicken, broth, beans, rice thyme,
basil, marjoram, bay leaves, and pepper. Cover and
cook on high 1 hour. Lower heat to low and cook an
additional 6 to 8 hours. Remove bay leaves and discard.

Remove chicken. When cool enough to handle, remove
from bone and cut chicken into bite-sized pieces. Add
stewed tomatoes to crock pot, and cook on high an
additional 10 to 15 mins. Return chicken to crock pot,
and cook an additional 5 mins.

NUTRITIONAL DATA (based on 6 servings): Per Serving:
Calories 402 Fat (gm) 5.9 Sat. fat (gm) 0.6
Cholesterol (mg) 46 Sodium (mg) 607 Protein (gm) 35
Carbohydrate (gm) 56 % Calories from fat 13 >
Submitted By VRCS69A@PRODIGY.COM (JOHN TURRI) On
06-22-95; 0706

– – – – – – – – – – – – – – – – – –

Title: Cold Gazpacho
Categories: Soups
Yield: 1 servings

1 Diced green pepper
4 Diced tomatos
1 Diced onion
3 Minced garlic cloves
3 c Water
1/4 c Wine
3 ts Lemon juice
1 Diced fine scallion

Puree all ingredients, except scallion, in blender. Add a little more
water if too spicy. Strain, discarding any vegetable pieces that did
not puree fully. Chill overnight. Serve in chilled glasses or bowls
with diced scallion floating on top.

MMMMM