Monterey Fondue

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cheese/Eggs Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 slices Bread
Butter or margarine — softened
12 ounces Canned whole kernel corn — drained
7 ounces Canned whole green chiles
2 cups Shredded Monterey Jack
4 Eggs — lightly beaten
3 cups Milk
1 teaspoon Salt

Trim crusts from bread. Spread bread with butter, then cut slices in halves.
Arrange half of bread slices in greased shallow 3-quart baking dish. Cover
with half of corn. Seed chiles, cut into strips and arrange half of chile
strips over corn. Sprinkle with half of cheese.

Repeat layers. Combine eggs, milk and salt and pour over ingredients in
casserole. Cover and refrigerate 4 hours or longer. Bake at 350F 45 to 50
minutes, or until puffy and brown.

(C) 1992 The Los Angeles Times Submitted By JR BYERS On 11 DEC 94 012300

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Cauliflower Cheese Puff

Recipe By : My files
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Cheese
Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 slices bread
1 1/2 cups cauliflower — cooked
2 teaspoons butter
2 eggs — separated
1 cup cottage cheese, 1/2% fat
1 slice onion
3/4 teaspoon salt
1/4 teaspoon pepper

Butter the bread and crumb. Chop the cauliflower and add. Blend yolks,
cheese, onion, and seasonings till smooth. Add to cauliflower, Beat whites
until stiff and fold in. Put in greased 1 qt. casserole, set in a pan of hot
water. Bake at 350F for about 40 min. or till firm.

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NOTES : Broccoli may be substituted for the cauliflower.

Title: CHEESE VEGETABLE CHOWDER
Categories: Soups, Cheese, Vegetables
Yield: 6 servings

2 c Chopped cabbage
1 c Chopped onion
1 c Celery slices
1 c Frozen peas, thawed
1 c Thin carrot slices
1/2 c Butter
12 oz Cream style corn
2 1/2 c Milk
1 ts Salt
1/8 ts Pepper
1/4 ts Thyme
2 1/2 c Sharp cheddar cheese, shredd

Saute cabbage, onion, celery, peas, and carrots in
butter in 3 quart sauce pan for 8 to 10 minutes or
until vegetables are tender, stirring frequently. Add
corn, milk, and seasonings; heat over low temperature
15 minutes, stirring occasionally. Add cheese, stir
until melted. Yield: Approximately 2 quarts.
From The Flavor of Vermont, Vermont Agricultural
Enterprises, Inc.
No copyright shown.

—–

Cut the figs into small pieces, grate the bread finely, and chop the suet
very small; mix these well together, add the flour, the eggs, which
should be well beaten, and sufficient milk to form the whole into a stiff
paste; butter a mould or basin, press the pudding into it closely, tie it
down with a cloth, and boil for 3 hours, or rather longer; turn it out of
the mould, and serve with melted butter, wine-sauce, or cream.

Suffient for 7 or 8 persons.

**Please note that in this context, melted butter is a particular English
sauce, and not butter simply melted.

Dill / Lima Bean Rice
=======================

Somebody asked about cooking basmatti rice so it isn’t sticky. I use a method
that results in perfect rice every time. I cook it in a non-stick pot on the
stove, not in a rice cooker:

First, be sure to rinse the rice with cold water until most of the starch is
removed and the water pours off pretty clear. Then, add enough water to cover
the rice and boil for about 7 minutes. Test the rice by biting into a few
grains…it should be firm, but not crunchy. Be sure not to over-cook the rice
at this stage (it’s better to have it a little under-cooked).

Drain in a colander and rinse the rice with about 2-3 cups fresh water.

Put the rice back in the pot and steam with the lid on for 30-40 mins. over
low heat. The rice will develop a nice crunchy bottom that’s delicious (eat
this first so it doesn’t get soggy!)

After you drain the rice in the colander, add 1 bunch chopped dill and 1 box
frozen baby lima beans. Mix it all together and return to the pot to steam
as described above. (Again, this is for about 6 cups cooked rice.)

Caribbean Surprise

1 15oz. can black beans, drained
1 15oz. can tomatoes, drained
1 cup frozen corn
1.5 cups canned or fresh pineapple chunks (more or less)
1/2 teaspoon ginger
1 – 2 teaspoons (to your taste) curry powder

Save some of the drained tomato or pineapple juice in case it gets
too thick during heating. Heat it all up in a saucepan and serve
over rice or pasta. You can also add chopped peppers,
waterchestnuts, whatever.

Title: CROSSROAD FARM’S STEAMED VEGETABLES
Categories: Harned 1994, Herb/spice, Side dish, Vegetables
Yield: 1 batch

4 c ;Water
8 oz New red-skinned potatoes
— scrubbed
1 lg Cauliflower head; rinsed
— florets stems separated
1 lg Fresh garlic head
— cloves separated peeled
1 c Fresh fava beans or
6 Radish-size turnips w/greens
2 Green zucchini; in 1″ rounds
2 Yellow zucchini
— cut in 1″ rounds
1/2 c Mixed fresh herb leaves*
— loosely packed
6 tb Olive oil

*Combine 2 or 3 of the following herbs: basil, thyme,
marjoram, oregano and tarragon.

Note: If turnips are larger than radish size, cut them
in half or quarter them.

Bring water to a boil in the bottom of a vegetable
steamer over high heat. Place the potatoes in the
steamer basket, cover, and cook until they begin to
soften, about 10 minutes. Add the cauliflower stems,
garlic cloves and fava beans; cover and steam until
the stems begin to soften, about 5 minutes. Add
cauliflower florets and steam until they begin to
soften, about 5 minutes. Then add zucchini, and the
turnips if you are using them. Cover; steam until
zucchini has softened and begun to turn translucent,
about 8 minutes.

While vegetables are steaming, coarsely chop the
herbs, then whisk them together with the olive oil in
a large serving bowl. Transfer the steamed vegetables
to the bowl, toss gently and serve immediately.

Yield: 4 to 6 servings.

Steaming time for vegetables: Potatoes – 15 minutes.
Cauliflower florets – 8 minutes. Cauliflower stems –
12 to 18 minutes. Fava beans – 12 to 18 minutes.
Small turnips – 8 to 10 minutes. Yellow squash – 8 to
10 minutes. Zucchini – 8 to 10 minutes.

Loomis writes that this is “…the most flavorful mix
of vegetables I’ve ever tasted.”

From Arnold and Bonnie Pearlman/Crossroads Farm near
Jonesport, ME in _Farm House Cookbook_ by Susan
Herrmann Loomis. New York: Workman Publishing
Company, Inc., 1991. Pp. 253-255. ISBN
0-89480-772-2. Electronic format by Cathy Harned.

—–

Title: Berena–Klingon Gingerbread
Categories: Cakes, Star trek
Yield: 6 servings

1/2 c Margarine
1/4 c Sugar
1 Egg
1 c Dark molasses
1 c Boiling water
2 1/3 c Flour
1 1/2 ts Ginger
1 ts Cinnamon
1/8 ts Cloves
1/2 ts Salt
1/2 ts Baking powder
1 ts Baking soda

MMMMM———————FOR WHIPPED CREAM————————–
1 c Whipping cream
1/4 c Sugar
1/4 ts Lemon extract

Preheat oven to 350 degrees. Grease and flour a ring mold or baking
dish (9×9). Mix together the margarine and sugar in a large bowl. Add
the egg and beat it in well. Next, stir in the molasses. Then measure
the boiling water in the molasses measuring cup and add it to the
mixture, stirring well. Measure all tahe dry ingredients into a small
bowl, starting with the flour and ending with the baking soda. Stir
all the dry ingredients together,then mix thoroughly into the liquid.
Pour immediately into the prepared ring mold. Bake for 40 to 45
minutes, or until a skewer stuck into the cake comes out clean. If
you are using a ring mold, let the cake cool for about 5 minutes,
then unmold onto a plate. To make the whipped cream, put the chilled
cream in a small chilled bowl, add the sugar and lemon extract and
beat with an electric mixer until stiff. To serve put a dollop of
whipped cream over each slice of warm cake.

MMMMM

Dunbar Macaroni Cheese

Recipe By : Setzler Family Recipe
Serving Size : 12 Preparation Time :0:30
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box elbow macaroni
24 ounces tomato sauce
salt to taste
1 1/2 cups chicken broth
12 ounces sharp cheddar cheese — grated
pepper to taste

Preheat oven to 350 degrees. Cook the noodles according to package
directions. In a large bowl, mix the noodles, tomato sauce and cheese
together well. Pour into large round casserole dish. Pour 1 cup chicken
broth over mixture. Let stand for 15-20 minutes. Pour remaining broth over
mixture and bake for 45-60 minutes or until bubble in center. Let stand 10
minutes before serving.

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Polenta with Ratatouille (MicroWaved)

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:35
Categories : Low-Fat Quick’n’easy
Entree Vegetable
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups 1% low-fat milk
2 cups water
1 1/4 cups cornmeal — coarse
1/2 teaspoon salt
2 teaspoons olive oil
1 cup chopped onions
1 tablespoon minced garlic
2 cups green bell peppers — diced
2 cups eggplant — peel and dice
2 cups tomatoes — diced
1/4 cup fresh basil — minced
1 teaspoon dried oregano
Freshly ground black pepper
1/4 cup shredded Monterey Jack cheese — low-fat

Review: “Polenta, cooked cornmeal, is a cinch in the microwave. Here it is
topped with a vegetable melange from southern France.”

POLENTA: In a rectangular 3-quart microwave-safe casserole, mix the milk and
water. Whisk in the cornmeal and salt.

Cover with vented plastic. Microwave on high power for a total of 12
minutes, or until most of the liquid is absorbed, stop and stir after 6
minutes.

Let stand, covered, for 5 minutes.

RATATOUILLE: Coat a large no-stick frying pan with no-stick spray. Add the oil
and place over medium-high heat. Add the onions, garlic and green peppers.
Cook, stirring frequently, for 5 minutes, or until the onions and peppers
begin to soften.

Add the eggplant, tomatoes, basil, oregano and black pepper. Cook, stirring
occasionally, for 10 minutes, or until the eggplant is tender.

TO SERVE: Spoon the vegetables over the cornmeal. Sprinkle with the Monterey
Jack. Microwave for 1 minute, or until the cheese melts.

7 minutes attention: 35 minutes total.
Per serving: 304 calories; 8.1 g. total fat (23%)
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

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