BREAKFAST SAUSAGE PATTIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Magazine Breakfast
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Ground turkey
1/2 ts Dried sage
1/2 ts Dried thyme
1/4 ts Rosemary — crushed
1/4 ts Salt
2 ts Olive oil

1. In a medium bowl, with a fork, combine all the
ingredients except the oil. Shape into 8 equal 1/4″
thick patties.

2. In a large nonstick skillet, heat the oil. Add the
patties; cook 10 minutes, turning once, until browned
on both sides.

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Tuscan Farro (Spelt) And White Bean Soup (Weir)

Recipe By : Farro from Tuscany, by Joanne Weir*
Serving Size : 8 Preparation Time :0:00
Categories : Soups Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups cannellini beans
OR 10-ounces total
1 1/2 cups farro/spelt
OR 8-ounces total
2 tablespoons extra virgin olive oil
1 yellow onion — diced
1 large carrot — diced
1 stalk celery — diced
1 sprig fresh rosemary
2 garlic cloves — minced
1 cup chopped tomatoes — peeled and seeded
4 cups chicken stock
salt and pepper

Pick over the beans and discard any stones. Soak the beans overnight in a
large bowl of water.

The next day: Place the farro in a bowl with plenty of water to cover. Let
sit for 4 hours.

Drain the beans, place in a saucepan and pour in enough water to cover them
by 2 inches. Bring to a boil over high heat, reduce heat to low and simmer
until tender, 45 to 60 minutes. Drain the beans and reserve the cooking
liquid. Puree about half of the beans with the cooking liquid to make a
smooth paste. Set aside.

Warm the olive oil in a large soup pot over medium heat. Add the onion,
carrot, celery, rosemary and garlic; cook, stirring occasionally, until the
vegetables are soft, 10 to 12 minutes.

Add the farro, whole beans, the bean puree, tomatoes and chicken stock.
Bring to a boil, then reduce heat to low and simmer until the farro is
tender and the soup is thick, 30 to 40 minutes. Season with salt and pepper.

Serves 8. If desired, drizzle with fruity extra virgin olive oil just
before serving.

[PER SERVING: 480 calories, 18 g protein, 96 g carbohydrate, 6 g fat (1 g
saturated), 1 mg cholesterol, 172 mg sodium, 16 g fiber.]

*Recipe from “Going With an Ancient Grain: Resilient, nutty farro adds
crunchy accent,” by Joanne Weir for San Francisco Chronicle 11/26/97 A
travel story set in Rapolano, a village halfway between Siena and Arezzo in
Tuscany.

Kitpath@earthlink.net 8/28/98

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Title: CREME DE MENTHE CHOCOLATE SQUARES
Categories: Cookies, Chocolate
Yield: 1 servings

———————————-BROWNIES———————————-
1 c Sugar
1/2 c Butter
4 Eggs, beaten
1 c Flour
1/2 ts Salt
1 ts Vanilla
1 cn (16 oz) chocolate syrup

—————————CREME DE MENTHE LAYER—————————
2 c Confectioners sugar
3 tb Green creme de menthe
1/2 c Melted butter

———————————–GLAZE———————————–
6 oz Chocolate chips
6 tb Butter

The creme de menthe layer adds a lovely color and flavor to these
brownies.

Preheat oven to 350ø.

In a large bowl, cream sugar and butter. Add beaten eggs and blend well.
Add flour and salt and mix well. Blend in vanilla and chocolate syrup.

Pour batter into greased 9 x 13-inch pan. Bake at 350ø for 30 minutes.
Cool in pan.

While brownies are cooling, make mint layer by mixing together sugar,
creme de menthe and butter. Spread over cooled brownies.

To make glaze, melt chocolate chips and butter together until smooth. Cool
and spread thinly over mint layer.

Chill until ready to serve. Cut into small squares. These brownies freeze
well. Thaw at room temperature for two hours.

Yield: 24. Terria Upshur, Silver Spring, MD

Randy Shearer

—–

Best Cookie Ever

Recipe By :
Serving Size : 112 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter
1 teaspoon salt
2 cups sugar
2 teaspoons baking powder
2 cups brown sugar
2 teaspoons baking soda
4 eggs
24 ounces semisweet chocolate chips
2 teaspoons vanilla
8 ounces Hershey bar — grated
4 cups flour
3 cups nuts — optional
5 cups oatmeal — blended (see note)

Cream butter and both sugars. Add eggs and vanilla. Mix together
with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
hershey bar and nuts.
Roll into balls and place two inches apart on a cookie sheet. Bake 10
minutes at 375 degrees. Makes 112 cookies.

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NOTES : Measure oatmeal and blend in a blender to get a fine powder

Boston Chicken Baked Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Sauces
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
14 cups Dry chopped onions — reconsti
in — ¥
1/4 c hot water 5 — minutes
1 Jar great northern beans — drain — (24 ounces)
rinse
and dra
1 Can Campbell’s Pork Beans — (28 ounces)
1 cup Hunt’s Ketchup
1/2 cup Open Pit hickory flavored — BBQ sauce
3 slices Boiled ham — chopped fine

While onions are softening, empty jar of northern beans into a 4-quart
baking dish or pan. Add pork and beans to northern beans. Stir in onion,
ketchup, BBQ sauce and ham. Bake, uncovered at 350~ about 30-35 minutes
or until piping hot. Stir 2-3 times during baking. Refrigerate covered,
to use in 1 week. Freeze to use in 4 months. Source: Gloria Pitzer

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Cucumber and Bread Salad

Recipe By : Too Hot Tamale/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Bolillos, or 1/4 loaf Italian bread
6 pickling cucumbers — 3/4″ chunks
1 small red onion — thinly sliced
3 Italian Roma tomatoes — chopped
1/2 cup green olive — pitted and halved
6 ounces Panela cheese, — 1/2 inch cube
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 bunch cilantro — chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
lettuce leaves for serving

Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to
thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for
30 to 45 minutes.

Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl.
Add the remaining ingredients and the bread cubes.
Toss well, cover and chill 30 minutes. Serve cold on lettuce- lined plates.

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Per serving: 143 Calories; 11g Fat (63% calories from fat); 2g Protein; 12g
Carbohydrate; 0mg Cholesterol; 380mg Sodium

PUMPKINS: SELECT, STORE AND PUREE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info/Tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

: ***** NONE *****

Selecting and storing: Pass on the jack-o’-lantern
variety (too tough and stringy! ); for cooking, always
choose a sugar pie pumpkin—a smaller, sweeter variety
with a finer flesh. Select a crack- and soft-spot-free
pumpkin with a rounded, dry stem. If the stem is
blackened or moist, move on. Store in a cool dry
place, uncut, for up to 1 month. If cut, wrap tightly
and refrigerate up to 1 week. Buy canned. It’s an
excellent alternative; just as pure, equally
nutritious, and so quick and easy!

Enjoying: Here’s the simplest way to prepare fresh
pumpkin: Rinse, cut in half and scoop out seeds and
stringy fibers. Place cut sides down in a baking pan
with 1/4 in. water. Bake at 350F about 45 min. When
cool, scoop out soft flesh and drain in a colander.
Puree in a food processor, then drain again
thoroughly. Use immediately or freeze up to 9 months
in 1 c. containers for later use. (Even simpler, open
a can!) Spice up the autumn air; get out your favorite
pumpkin recipes, but reduce the fat: For pumpkin pie,
use evaporated skim milk, not cream, and egg
substitute instead of eggs, and buy a low-fat
graham-cracker crust; for pumpkin bread, replace the
oil with half as much prune puree and use egg
substitute; or brew a warm, cozy pumpkin soup, using
evaporated skim milk, not heavy cream! Slather pumpkin
puree (canned or fresh) mixed with molasses (to taste)
on a multigrain, nonfat toasted waffle for a
nutritious breakfast, lunch or after-school snack.-by
Mary Nagle with Teresa Yeykal

Recipe By : Mary Nagle at Prevention (Oct/96)

From: Path Date: Tue, 15
Oct 1996 13:29:28 -0700 (

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Title: Date Chewsticks
Categories: Snacks, Kids
Servings: 6

3 Eggs
1 ts Vanilla
1 ts Baking powder
1 c Sugar
1 c Dates
1 c Flour

I got this recipe from a lady who is now in her 90’s and still going
strong. She said this recipe came from the 1920’s sometime and was used in
my neck of the woods, out Barkerville way. (a gold rush town from the
1890’s that has been made into a tourist trap) Because there were so many
Chinese that came up to make there fortune, it ended up being called
Chinese Chews, but she swears that the name is Date Chewsticks.

BEGIN RECIPE::::::::

NOTE: no margarine or shortening!!!!

Beat eggs and sugar, add baking powder, vanilla, and flour. Add the dates
last and mix thoroughly. Batter will be thick. Pour into a greased 8 x 8
pan and bake at 350 for 25 to 30 minutes. When cooled sprinkle icing sugar
over the top and rub in until completely coated with icing sugar.

Can be doubled and baked in a 9 x 13 pan. Takes about 10 – 15 minutes
longer.

I have also used that candied fruit that is available at Xmas in place of
the dates and it is wonderful. To make it real fancy for a “DO”, use a
paper doily before sprinkling the icing sugar on top.

MMMMM

Title: Mustard, Sweet and Spicy German-Style
Categories: Other sauce
Yield: 6 servings

2/3 c Mustard Seed
1/2 c Mustard, dry
1 c Water, cold
2 c Vinegar, cider
1 Onion, finely chopped
4 Garlic clvs. minced
1/4 c Sugar, brown
2 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Tarragon
1/4 ts Tumeric
3 ts Honey

Combine seeds and mustard with COLD water. Allow to sit overnight in the
refrigerator. Combine all remaining ingredients except honey. Simmer
uncovered 10-15 minutes or until liquid reduced by half.

For a hotter mustard, reduce liquid by more than half. Pour this mixture
through a strainer, into the mustard and seed mixture.

Blenderize thoroughly. Cook in a double boiler until the consistancy of
gravy. Add the honey. This will keep refrigerated several years. Many
different flavors of mustard can be made by modifying this basic recipe.
Substitute wine for the cold water, etc. Many other spices may be added
also…..

—–

Spaghetti With Garlic and Oil

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1/2 cup White wine
Salt and pepper to taste
1/4 cup Olive oil
1 16 ounce Thi spaghetti- cooked
1/4 Stick butter
according to dir.
3 tablespoon Chopped garlic
Gratd cheese for serving
2 tablespoon Fresh chopped parsley

Melt the butter in olive oil. Add garlic and sautee for 5 min on low. Add wine
and simmer for 5 min. Toss with pasta and garnish with parsley. Serve hot with
grated cheese on the side. Serve with crusty bread and salad.

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