Title: APPLE GREEN PEAR CHUTNEY
Categories: Fruits, Relishes
Yield: 8 pints

2 c Apple cider vinegar
3 c Sugar, brown, dark
10 lg Apple, tart; peeled, cored,
– coarsely chopped
5 Pear, green firm; peeled,
-cored, coarsely chopped
2 lg Bell pepper, red; cleaned
– coarsely chopped
1 c Currants, dried
1 c Onion; coarsely chopped
1/2 c Ginger, fresh; peeled
-finely chopped
2 lg Lemons; seeded finely
-chopped (include rind)
2 ts Mustard seeds, whole
1 T Mint, fresh; coarsely
-chopped
1 T Salt

In a large, nonreactive pot, bring vinegar and brown sugar to a boil
over high heat. Add all other ingredients and turn heat to a simmer.
Cook, stirring occasionally, until thickened, about 45 minutes. Pour
into sterilized jars and seal.

Source: Lee Bailey’s California Wine Country Cooking
From: Sallie Austin Krebs

MMMMM

PASTA WITH SHRIMP AND VEGETABLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Italian
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter
2 Cloves garlic minced
20 Frozen large shrimp
1 Bunch Broccoli Flourettes
4 Large mushrooms, sliced
1/2 ts Dried thyme
1/2 ts Dried oregano
1 Zucchini, thinly sliced
1/2 ts Dried basil
Parmesan cheese
1 lb Cooked drained spaghetti

Melt 1/3 of the butter in a large skillet over
medium-high heat. Add garlic and saute 1 minute.
Add shrimp and cook until pink, about 2 minutes
on each side. Remove shrimp from skillet using
slotted spoon and set aside. Add remaining butter to
skillet and melt. Add broccoli, mushrooms, oregano,
thyme and basil and saute 2 minutes. Add zucchini
and continue cooking until vegetables are tender,
about 2 minutes. Reduce heat to low. Return shrimp
to skillet and heat through. Arrange vegetables and
shrimp over spaghetti. Top with remaining garlic
butter from skillet. Sprinkle with Parmesian and
serve immediately.

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Cheese Soup

Recipe By : Once A Month Cooking
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups chicken broth
2 carrots — shredded
1 cup cooked chicken — diced
3 tablespoons sherry
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seed
2 cups mild cheddar cheese — grated
3/4 cup onion — UOSD, chopped
4 tablespoons butter or margarine — used on serving day
1/4 cup flour — used on serving day
4 cups milk — used on serving day

In a large saucepan combine the first 6 ingredients. Bring to a boil and simmer
, covered, for 1 hour. Freeze with the cheese in a freezer bag taped to the sou
p container.

When thawed, saute onion in the butter. Add flour and milk to make a white sauc
e. Add the cheese to the white sauce to melt it. Add this sauce to the soup and
heat through.

summary of processes:
shred: 2 carrots
grate: 2 cups mild cheddar cheese
freeze in: 1 8-cup freezer container
serve with: egg salad sandwiches, celery sticks

– – – – – – – – – – – – – – – – – –

BUTTERMILK BEET SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Finely Chopped Onion
1/4 c Finely Chopped Celery
1/4 c Chopped Celery Leaves
3 c Peeled Beets Cut Into
– Julienne
2 c Chicken Broth
1/2 ts Tabasco Pepper Sauce
1/4 ts Salt
Freshly Ground Black Pepper
– To Taste
1 1/2 ts Sugar
1 1/2 c Buttermilk
2 ts Chopped Fresh Dill

Cousin Walter and those who dined with him looked
forward to this well-chilled light beet soup on warm
days. Milk, plain yogurt, or a combination of the two
can be used instead of buttermilk.
~——————————————————
~—————– Melt the butter in a medium
saucepan. Add the onions and celery, and saute over
medium heat for 10 minutes, or until the celery is
soft and golden. Add the celery leaves and cook for 2
minutes longer. Add the remaining ingredients except
the buttermilk and dill. Bring to a boil, lower the
heat and simmer for 20 minutes, or until the beets are
tender. Cool. Stir in the buttermilk and dill. Chill
thoroughly. From: The Tabasco Cookbook. Typed by Syd
Bigger.

– – – – – – – – – – – – – – – – – –

Title: Indonesian Shredded Spicy Beef
Categories: Meats, Main dish, Indonesian
Yield: 2 servings

450 g Boneless chuck
2 Cloves garlic
1 t Brown sugar
1 t Laos
1/2 t Coriander]
1 T Tamarind juice
1 t Salt
2 T Oil
1 sm Onion, sliced thinly

On the day before, cook meat in water with a bit of salt until tender.
Store overnight in refrigerator. The following day shred beef into small
strips, pulling it apart with your fingers.

Mix together garlic, brown sugar, laos, coriander, tamarind juice and
salt. Add mixture to meat and stir well.

Heat oil in heavy skillet and fry meat and spices until deep brown and
crisp.

Separately, fry onion until deep brown. Sprinkle on top of meat and serve
with rice.

Compiled by Imran C.

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JALAPENO CHICKEN FAJITAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Boneless chicken breasts
1/4 c Lime juice
2 tbsp Water
1 Clove garlic
Jalapeno Flavor Process — Cheese Product
Lettuce
Green onions
Tomatoes
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or grill
chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

– – – – – – – – – – – – – – – – – –

ITALIAN VEGETABLE SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn VEG-ALL Mixed Vegetables,
-drained (16 oz)
1 cn Garbanzo beans, drained
-(16 oz)
1/4 c Chopped green onion
1/2 c Chopped celery
1/4 c Olive oil
3 T Vinegar
1 t Sugar
1 t Basil
1 Garlic clove
1/2 c Ripe olives, sliced
1 c Cherry tomatoes, quartered
2 T Chopped parsley

1. Combine VEG-ALL, beans, onion and celery in bowl.

2. Make dressing of oil, vinegar, sugar, basil and garlic; blend well and
pour over vegetable bean mixture.

3. Let stand several hours or overnight to marinate.

4. Add olives, tomatoes and parsley before serving.

– – – – – – – – – – – – – – – – – –

Green Tea Ice Cream

Recipe By : Eric Tschetter
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk
5 ounces powdered Japanese green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half half

Bring milk to a boil. Remove from heat and add green tea. Mix well.
In a separate bowl, beat egg yolks and sugar together until they form
a ribbon. Combine egg mixture and milk, then strain into a saucepan.
Cook over medium-high heat until just before the mixture reaches a
boil. Remove from heat and cool completely over ice water. Beat
heavy cream and half half until frothy. Pour into egg mixture and
mix well. Process in an ice cream maker according to manufacturer’s
instructions.

– – – – – – – – – – – – – – – – – –

NOTES : This is a *very* rich (and delicious) green tea ice cream. The
recipe
is from Yoshi Katsumura (of Yoshi’s Cafe here in Chicago) and appeared
in the _Great Chefs of Chicago_ series.

“Stedda” Tuna

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mcdougall Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery stalk
1 large Carrot — peeled
2 tablespoons Onion — minced
1 tablespoon Green onion — minced
1/2 cup Fresh parsley — chopped
1/4 cup Fresh dill — chopped –OR–
2 tablespoons Dried dill
1 cup Thick tahini
1/3 cup Lemon juice
2 tablespoons Soy sauce
2 teaspoons Kelp powder

In a food processor or by hand, chop celery, carrot, onion and green onion,
parsley and dill until fine.
Transfer into a medium bowl and set aside.
By hand or in a food processor or blender, puree the tahini, lemon juice and
soy sauce with 1/2 boiling water.
Add tahini mixture to chopped vegetables. Thoroughly combine by briskly beating
with a fork. Add a little water, if mixture is too thick, then add kelp powder.
Yields 2 cups. NOTE: Thick tahini like peanut butter is preferable. If you can
only get the watery varity, cut down on the water you add.

– – – – – – – – – – – – – – – – – –

Title: GARLIC VEGGIE DIP
Categories: Spreads
Yield: 1 servings

1 c Sour cream
1 c Real mayonnaise
1 ts Minced garlic
1/4 c Chopped onion
1/4 c Parsley
1/4 c Chopped water chestnuts

Mix all ingredients together, cover and chill. Serve
with fresh crisp vegetables. Makes 2 1/2 cups.

—–