Onion Marmalade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lbs. sweet onions
1 Tbsp. olive oil
1 Tbsp. sugar
1 Tsp. salt
Freshly ground black pepper
3 Tbsp. red wine vinegar or sherry vinegar

1. Peel and dice onions. In heavy saucepan, heat oil and add
onions, sugar and salt and black pepper to taste.
2. Cover and cook over low heat, stirring from time to time, about 30 minutes.
3. Add wine to vinegar. Cook over low heat, still covered, another
30 to 45 minutes, or until mixture is consistency of marmalade.

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Clam and Olive Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Black olives — drained
Salt
1 can Chopped or minced clams
Powdered garlic — drained
1 pint Sour cream

Open can of olives. Eat a handful, just to make sure. Eat a few more.
As long as you leave at least half the can, you’ve got enough. Chop
them up.
Add the chopped olives to the rest of the ingredients, stir, and chill
for 2 hours before serving.

Quantities on the spices are left to you.

Btw, if you have never tried cream cheese and chopped olive sandwiches,
let me recommend them. Soften a package of cream cheese, add small can
chopped olives and a teaspoon or so of lemon juice. Stir well and
spread. Gutsy eaters add turkey.

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Title: Hamburger Spinach Casserole
Categories: Beef, Casseroles, Vegetables, Meats
Yield: 4 Servings

10 oz Chopped spinach; frozen
8 oz Cream cheese (light or regular)
1/2 c Sour cream
3 tb Milk
3 tb Onion; minced
4 oz Wide noodles
1 lb Ground beef
15 oz Tomato sauce
2 ts Sugar
Garlic powder to taste
Salt and pepper to taste
Cheddar cheese; shredded *

* enough shredded cheese to cover top of casserole

Cook and drain spinach. Mix cream cheese, sour cream,
milk and onion in separate bowl and let set to soften.
Cook noodles in boiling water for 10 minutes. Drain.
Brown beef and drain well. Add tomato sauce, sugar,
garlic powder, salt, pepper and noodles. Heat through.
In 2 quart casserole, place a layer of the meat-noodle
mixture (use 1/2). Top with 1/2 of the cream cheese
mixture. Top with all of spinach and finish with
remainder of meat-noodles. Cover and bake at 350 for
40 minutes. Remove from oven and top with remaining
cream cheese mixture. Cover completely with cheddar.
Return to oven UNcovered until cheese melts completely
(about 5-10 min.) Serves 4.

MMMMM

FRESH FRUITY MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Well-packed cup washed
-fresh mint leaves
4 tb Lemon juice
2 Fresh hot green chilies
1 Medium-sized tart apple,
-peeled, cored and diced
-just before blending
1 Orange, peeled, seeded and
-cubed
1 t Salt

As a substitute for the chilies, use 1/2 green pepper
plus 1/2 ts cayenne pepper.

Combine all ingredients in the container of an
electric blender. Blend at high speed until you have a
smooth paste.

Could fine dining experience be considered fulfilled
without a relish or an exotic chutney enhancing the
flavors? This fresh mint, apple and orange chutney can
be served with almost any meal and enjoyed with every
bite of the main dish.

6 servings

Posted 02-22-93 by JAY STEVENS on Vegetarian Cuisine

Nutritional Information per serving: xx calories, xx
gm protein, xx gm carbohydrate, xx gm fat, xx%
calories from fat, x mg chol, xx mg sodium, x g
dietary fiber

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005 Converted by MMCONV vers. 1.40 ~–

Lines read: 1468 Lines written: 343

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Title: English Toffee
Categories: Desserts Candies Londontowne
Servings: 1

2 c Sugar 1 c Butter
2 T Vinegar 1/4 c Safeway gourmet
golden syrup
1/4 c Water

Combine all ingredients in large saucepan. Bring to a boil, stirring until
all dissolved, then boil without stirring until the mixture is dark
golden. Test by spooning a few drops into a cup of cold water. The toffee
is done when it hardens at once into a crisp ball. Take off heat and pour
into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is
tepid, score into squares, and when cool break with a hammer and store in
an airtight container. Makes about 1.5 pounds.

Mrs. Thomas H. Morton

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Fondue Indienne

Recipe By : Michael Oudshoorn Computer Science Dept., University of Adel
Serving Size : 0 Preparation Time :0:00
Categories : Company Eggs/Cheese
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 garlic clove — crushed
1 medium onion — grated
300 ml dry white wine
10 ml curry powder (or more or less, to taste)
500 g matured cheddar cheese — grated
20 g flour
60 ml spicy fruit relish
2 1/2 ml salt
freshly ground pepper — to taste

1. Rub the bottom and sides of the fondue pot with the clove of garlic before
crushing it and using it in the next step.

2. Bring the garlic, onion, wine and curry powder to simmering point in the
fondue pot. If you want to speed things along a little then you can do this on
the stove and then transfer the mixture to the fondue pot.

3. Combine the grated cheese and flour by tossing in a plastic bag.

4. Gradually stir in the cheese, a handful at a time. Allow it to melt
completely between each addition. When all the cheese has been added the
mixture should be bubbling and smooth.

5. Stir in the relish.

6. Season with salt and freshly ground pepper.

7. Keep the mixture warm over a burner, seat your guests down, fill their
wine glasses and enjoy your meal.

Author’s Notes:
This is a very tasty meal and a lot of fun as well. You will need to have
a crockery fondue pot and a burner, as all the cooking happens on your
dinner table with your guests doing all their own cooking! My wife and I
enjoy a fondue with dinner guests or simply by ourselves, and this is one
of our favourites. This recipe is adopted from one published by the
Australian Dairy Corporation many years ago.

I often add more cheese than the recipe calls for. You can use any of the
following as dippers with the fondue: whole cultivated mushroom caps,
sauteed quickly in butter then tossed in chopped parsley. whole, peeled
and deveined prawns. fresh pineapple chunks. canned artichoke hearts, well
drained and halved. unpeeled apple wedges, thick banana slices or peeled
pear quarters tossed in lemon juice (to prevent them from going brown
during your meal.) thick cucumber slices or chunks. small whole radishes.
califlower a small French loaf per person. anything else that tickles your
fancy.

Difficulty : easy.
Precision : approximate measurement OK

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Title: Mock Sour Cream
Categories: Diabetic
Yield: 1 /2 c serv

1 1/2 c Cottage cheese, well-drained 1 tb Lemon juice
2 tb Dry buttermilk 1/2 ts Salt (omit for low
1/2 c Skim milk -sodium diet)

Place all ingredients in food processor process until thick
smooth. Refrigerate until needed. 1/4 cup serving: 46 cal; 3 g
carbohydrate; 8 g protein negl. fat; 260 mg Sodium From: Ronda
Eikenberry Reformated 4 you and yours via Nancy O’Brion and her

MMMMM

IRRESISTIBLE COMPANY CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Cake Mix
Desserts Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 package Duncan Hines Chocolate Chip
Cookie Mix
1 Egg
—–FILLING—–
3 package (8oz) cream cheese — softened
3/4 cup Sugar
2 tablespoon Flour
3 Eggs — lightly beaten
1 teaspoon Vanilla
Strawberries (fresh)-garnish
3 tablespoon Duncan Hines Chocolate Layer
Cake Frosting
Mint leaves — for garnish

1. Preheat oven to 350 F 2. FOR CRUST: Combine cookie mix, contents of buttery
flavor packet from Mix and 1 egg in large bowl. Stir until thoroughly blended.

Press into bottom of ungreased 9″ springform pan (see tip). Bake at 350 F for
17-20 minutes or until set and edge is light brown. remove from oven. INCREASE
OVEN TEMPERATURE TO 450 F. 3. FOR FILLING: Place cream cheese in large bowl.
Beat at low speed with electric mixer; add sugar and flour gradually. Add
beaten egg and vanilla extract, mixing ONLY until incorporated.

Pour filling onto warm crust. Bake at 450 F for 10 minutes. REDUCE OVEN
TEMPERATURE TO 250 F. Bake for 28-33 minutes longer or until cheesecake is
set.

Loosen cake from sides of pan with knife or spatula.

Cool completely on cooling rack. Refrigerate for 2 hours or until ready to
serve. 4. To serve, remove sides of pan. Garnish with strawberry halves around
edge of cheesecake. Heat Chocolate frosting until thin, drizzle over
strawberry halves. Garnish with mint leaves, if desired. TIP: If your
springform pan no longer seals tightly, cover the outsdie bottom and sides of
pan with aluminum foil before using.

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FRENCH LEMON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PIE CRUST—–
3/4 c Wheat flour
1/4 lb Butter
2 tb Water
—–FILLING—–
1 Lemon
4 tb Butter
1 Egg
1/2 c Sugar

Preheat the oven to 425 degrees F. Make crust: Mix
flour and butter in a food processor. Add water and
form a dough. Press into a pie pan.

MAKE FILLING: Grate the lemon peel. Press the juice
out of the lemon.

Melt the butter. Beat the egg with sugar, the melted
butter, lemon juice and lemon peel. Pour the filling
into the pie crust. Bake in oven for about 30 minutes
at 425 degrees F. Let the pie cool down.

NOTES:

* A French dessert cake — My girlfriend got this
recipe when she lived in Paris three years ago. In
French it is called Tarte au citron.

* If you don’t have a food processor, you can use
your hands instead.

: Difficulty: Easy to moderate.
: Time: 50 minutes.
: Precision: Measure the ingredients.

: Anders Rantila
: CS Dept, Univ of Linkoping, Sweden
: seismo!mcvax!enea!liuida!ara

: Copyright (C) 1986 USENET Community Trust

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Leftover Turkey: Pumpkin Bean Turkey Chili

Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Leftover Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tsp olive oil
1/2 c onions — chopped
2 cloves garlic — minced
1 c bell peppers — chopped
1 1/2 tsps oregano
1 1/2 tsps cumin
1 1/2 tsps chili powder
1 tsp salt
1/2 tsp black pepper
14 1/2 ozs chicken broth
15 1/2 ozs great northern beans — drained and washed
16 ozs dark red kidney beans — drained and washed
14 1/2 ozs crushed tomatoes — undrained
16 ozs pumpkin
2 1/2 c turkey light meat, skinless — cooked and cubed
1/2 c water

Heat oil in a saucepan over medium heat. Add onions, garlic, bell peppers,
oregano, cumin, chili powder, salt, and black pepper; cook until vegetables
are tender. Stir in chicken broth, beans, tomatoes, pumpkin, turkey, and
water. Bring to a boil, stirring occasionally. Simmer 45 minutes over low
heat.

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Per serving: 297 Calories; 6g Fat (16% calories from fat); 25g Protein; 43g
Carbohydrate; 25mg Cholesterol; 744mg Sodium