WHOLE WHEAT PRUNE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Prunes (1 oz) — chopped
1 tb Molasses
1 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.

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GRILLED PORTOBELLO MUSHROOMS OVER ANGEL HAIR*

Recipe By : ESSENCE OF EMERIL-SHOW #EE2264
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Portobello mushrooms
2 tablespoons olive oil
Essence of Emeril — see recipe
1 cup heavy cream
1 cup grated St. John’s Cheese
1 teaspoon minced garlic
Salt and pepper
3/4 pound fresh angel hair pasta
— cooked al dente
tossed with olive oil
2 tablespoons chopped chives
1 3 ounce block St. John’s Cheese — for shaving

* WITH ST. JOHN’S CHEESE SAUCE Preheat the grill. Season each mushroom
with olive oil and Essence. Place on the grill and grill for 3-4
minutes
on each side. For the sauce: In a hot saute pan, add the cream. When
the
cream starts to bubble and thicken, whisk in the cheese. Season with
the
garlic, salt and pepper. Simmer the sauce for 2-3 minutes. In a pot of
boiling salted and oiled water, drop in the fresh pasta for about 2
minutes, remove, drain, and add directly to the sauce. Remove the
mushrooms and slice on the bias into 2-inch slices. Using a pair of
tongs,
place three nests of pasta in the center of the platter.
Spoon the remaining sauce over the pasta and around the plate. Arrange
the
mushroom around the pasta. Garnish with hand-shaved cheese and chives.
Yield: 2 main course servings.

Formatted by Olivia Liebermann.

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Shrimp Remoulade Sauce

Recipe By : Carol Miller-Tutzauer riacmt@ubvmsa.cc.buffalo.edu
Serving Size : 0 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
110 ml mayonnaise
110 ml Creole mustard
1/2 clove garlic (pressed)
1/2 medium onion
salt pepper to taste
1 tsp celery (mashed in garlic press)
2 tsp Worcestershire sauce
15 ml lemon juice
1/8 tsp sugar

1. Mix all ingredients together, scraping the onion into the sauce (or you may
puree — CMT).

2. This is usually served over shrimp. Serve 2 generous tablespoons of sauce
atop each 4 to 6 shrimps, arranged on a bed of lettuce.

Author’s Notes:
From “Jesse’s Book of Creole Deep South Recipes” by Edith John Watts
(note: Jesse was their cook), NY: Weathervane Books, 1954, ISBN# 0-517-159724

A note about Creole mustard. This is a brown mustard, and in New Orleans
recipes it definitely means a specially prepared brown mustard. (Zatarain’s is
a
good brand). It is highly spiced and contains a much higher percentage of
horseradish — and hence has a distinctively spicier taste and sharper bite —
than most ordinary brown mustards. If you want a “warm” dish including shrimp,
scallops, and andouille sausage, then chop some sausage and saute with raw
shrimps scallops in a very small amount of olive oil (maybe a bit of garlic
and thyme). Then make a sauce out of the pan “drippings”, a few Tbls. of
remoulade sauce, and some heavy cream. Add cayenne pepper, salt black pepper
to taste. Remoulade sauce is a “condiment” found in nearly all Louisiana
kitchens. Usually folks just “glop” it onto chilled boiled shrimp arranged on
crisp lettuce leaves as an appetizer, but it is also used to flavor “cream”
sauces. Some people also eat it on salads as they might “Thousand-Island”
dressing.

Difficulty : easy.
Precision : approximate measurements.

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Title: BASIC CRISPY POTATO SKINS
Categories: Appetizers
Yield: 12 servings

6.00 ea Medium potatos (about 2 lbs)
0.25 c Butter/margarine, melted
1.00 x Salt and pepper, to taste

Preheat oven to 400 degrees. Scrub potatoes and pierce each one
several times with a fork. Bake 45 minutes to 1 hour, or until
tender.
Cut each potato lengthwise into 4 quarters. Scoop potato pulp from
skins leaving a 1/8″ thick shell. (Save pulp for another recipe or
see below.)
Brush skins inside and out with melted butter. Sprinkle with salt and
pepper.
Place skins, skin-side down, on a baking sheet. Bake about 15 minutes
or until crisp. Serve hot. Makes 2 skins per serving.
FOR LEFTOVER POTATO INSIDES:
* Mashed potatoes. Add your choice of salt, pepper, sliced green
onion, crubmled bacon, shredded cheese and/or fresh herbs. Top with
bread crumbs, dot with butter and bake until heated through.
* Saute’ chopped onion in butter until tender. Stir in potatoes and
continue to cook and stir until heated through.
* Make a potato salad using warm potato insides. Toss with bottled
vinegerette dressing or mayonaise, sliced green onion, chopped olives
and crumbled bacon. Chill.
* Add to soups to thicken them.

MMMMM

Full o’ Boloney

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Casseroles
Microwave Cheese
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Potatoes — cubed (about
1 1/2 Potatoes)
1 1/2 Cups Cubed bologna (1/2 pound)
2 Tablespoons Minced green pepper
10 1/2 Ounces Cream of mushroom soup — can
condensed — undiluted
2 Slices (large) American cheese — quarted

1. Combine all the ingredients except the American cheese, in a deep, 1
1/2-quart, heat-resistant, non-metallic, casserole.
2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are tender.
Stir occasionally.
3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven
an additional 30 seconds or just until cheese melts.

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Title: Cheese Drop Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
4 tb Butter
3 ts Baking powder
1/2 ts Salt
6 tb Cheese; ground

Sift flour, salt, baking powder together. Chop in butter. Add enough
milk to make up soft. Add cheese. Drop on buttered baking tin.

Note: No baking time or temperature is given. Suggest moderate 400 F
oven, 10 – 20 minutes.

Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
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Title: Rosemary’s Chicken Salad
Categories: Salads, Poultry
Yield: 10 servings

2 lb Cubed cooked chicken 2 1/2 ts Lemon juice
2 c Chopped celery 2 ts Grated onion
2 ts Toasted bread cubes 1 ts Salt
2 1/2 c Miracle Whip 3/4 c Shredded cheddar cheese
4 ts Toasted chopped almonds 1/3 c Bread crumbs

Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARY’S
CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing,
almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking
pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins
until bubbly.

Servings: 10

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CROCKPOT DUMPLING SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef stew meat, cut into 1
1 pk Lipton’s onion soup mix
6 c Hot water
2 Carrots peeled and shredded
1 Stalk of celery, finely cho
1 Tomato, peeled and chopped
1 c Biscuit mix ( I used Bisqui
1 tb Finely chopped parsley
6 tb Milk

In crockpot, sprinkle beef with dry onion soup mix.
Pour hot water over meat. Stir in carrots, celery and
tomato. Cover and cook on low 4-6 hours or until meat
is tender. Turn control to high. In a small bowl,
combine biscuit mix with parsley. Stir in milk with
fork until mixture is moistened. Drop dumpling mixture
into crockpot with a teaspoon.Cover and cook on high
for 30 minutes.
Please enjoy,
Jeannie

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MAPLE NUT MUFFINS WITH APPLES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rolled Oats
1 c Apples, coarsely grated
1/2 c Yogurt, plain
1 Egg, beaten
2 tb Oil
1 1/4 c All Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
1/3 c Walnuts or Pecans, chopped
2/3 c Maple Syrup

In a bowl, combine oats, apple, maple syrup, yogurt,
egg and oil. In another bowl, combine flour, baking
powder, soda, salt and nuts. Stir liquid ingredients
into flour mixture until just combined; do not
overmix. Spoon batter into 12 large paperlined muffin
tines. Bake in an oven preheated to 400 degrees for
about 20 minutes or until tops are springy to the
touch. Let muffins cool on wire rack. Servings: 12

From The Gazette, 92/04/01. Posted by James Lor.

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Fa-La-La-La’s

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter crisco
1/2 cup sugar
1 egg
3/4 teaspoon salt
3/4 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour

HEAT OVEN TO 4000F. CREAM CRISCO, AND SUGAR IN A LARGE BOWL. BEAT IN EGG.
ADD SALT, VANILLA AND ALMOND EXTRACT. PLACE DOUGH INTO COOKIE PRESS.
PRESS INTO DESIRED SHAPES ON UNGREASED COOKIE SHEETS, 2″ APART.
NOTE: COOL ON BAKING SHEET FOR 1 MINUTE AND THEN REMOVE TO COOLING RACK

Yield: 24 servings

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NOTES : Posted to recipes-r-Us 7/99