Baked Celery

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
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3 cups celery, cut in 1/2″ pcs.
1 teaspoon tarragon
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons butter or margarine

Melt butter or margarine and combine with all ingredients in buttered
casserole dish. Cover and bake for 325° oven for 45 min.

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Title: BRUSCHETTA TURNOVERS
Categories: Vegetables, Cheese, Appetizers, Tex-mex
Yield: 16 appetizers

3 md Tomatoes, seed and chop
1 Garlic clove, minced
1 Green onion, chopped
1 tb Dried basil leaves
1/4 ts Salt
1 1/3 c Mozzarella cheese, shredded
4 Tortillas
1 tb Olive oil

Combine tomatoes, garlic, green onion, basil and salt.
Sprinkle 1/3 cup cheese over one half of each
tortilla. Top with about 1/3 cup tomato mixture. Fold
tortilla in half over top of filling. Seal edges with
toothpicks. Brush both sided with oil. Barbecue over
medium coals or broil under preheated broiler for 4 to
5 minutes on each side or until golden brown and
cheese melts. Cut each tortilla in half for lunch
entree or in 4 triangles each for appetizers.
Makes 4 main course servings or 16 appetizers.

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Title: “SPROUTING” INFORMATION
Categories: Info/tips, Breads
Yield: 1 help text

MMMMM——————-SPROUTING INFORMATION————————

You can purchase a sprouting jar (available at most health food
stores) or you can make your own. To make your own get a 1/2 gallon
clear glass container. Be sure to wash it out well. Cover the mouth
with a fine screen and use a rubber band to keep it on. That’s it.
Really though, the purchased jars are inexpensive and are made just
for the purpose.

** How to sprout seeds

1.) Place measured amount of seed, beans, or grain into sprouting
jar. Add water and soak overnight following chart recommendations
below.

2.) Pour off soak water and place jar mouth down at 45 degree angle
for drainage and ventilation between rinsings, then rinse twice a day
with fresh cool water.

3.) After sprouts have matured (see chart below) place them in a
bowl of water. Seed hulls will float to the top and dprouts will
sink. Skim hulls off with your hand and discard them. Gently remove
sprouts from bowl and drip drain before storing them in a glass or
plastic (closed) container or bag in the refridgerator.

4.) Place Alfalfa, Mustard, Cabbage, Clover, and Radish in indirect
light for two days before harvesting to develop chlorophyll. Use the
sprouts in preparing your next meal, in salads and sandwiches.

** Sprouting tip

The ideal sprouting temperature is between 65~ and 75~. Sprouts
grow best in darkness or indirect light. When sprouted too long some
seeds and beans may become bitter. Grains become sweeter on the
fourth and fifth day of sprouting. Start new seeds every 3 days for a
continuous suppy.

** Sprouting Chart

Variety Soaking Time Dry Measure
Ready in
(hours) QT. 1/2 gal
(days)
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
^^^^^^^^^^^^^^ ^^^ Alfalfa 8 3 TB 6 TB
4-5 Clover 8
: 4 TB 8 TB 4-5 Mustard 8
: 1/4 cup 1/2 cup 4-5 Sesame 8 1/2 cup 3 cups 2-3 Sunflower 8 2
cups 4 cups 2-3 Lentils 12
1/2 cup 1 cup 2-5 Mung
12 1/2 cup 2 cups
3-5 Green Peas 12
1 cup 2 cups
2-3 Wheat Rye 12
1 cup 2 cups 2-3

Sprouting info and chart From: Rainbow Acres Natural Foods 13208
Washington Boulevard
Los Angeles, CA 90066
(Manufacturers of great sprouting jars) Formatted by: Dorie
Villarreal

MMMMM

2 cups sifted all-purpose flour
2 tsp. soda
2 tsp cinnamon
1/2 tsp salt
3 eggs (beaten)
3/4 cup oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
1 cup crushed pineapple (well drained)
2 cups grated carrots
3 1/2 oz. coconut
1 cup chopped walnuts

Sift together dry ingredients (flour, soda, cinnamon salt). Cream
well beaten eggs, oil, buttermilk and sugar. Mix in vanilla and add
to dry ingredients. Fold in pineapple, carrots, coconut and nuts.
Pour ingrediends into a well greased and floured 13x9x2 1/2 pan and
bake at 350 degrees for 55 minutes.

About 10 minutes before cake is removed from oven make the buttermilk frosting.

Title: PESTO PASTA SALAD
Categories: Sun-dried, Salads, Pasta, Wrv
Yield: 5 servings

-Waldine Van Geffen VGHC42A
12 oz Fusilli, twist or seashell
-pasta; cook, drain
1/4 c Olive oil
1/4 c Red wine vinegar
1 Lemon; juice of
1/2 c Pesto
1/2 c Oil-pk sun-dried tom; sliver
1 c Fresh or frozen peas
1 Carrot; grated
1/2 c Toasted almonds; slivered
Salt and pepper to taste

In a large bowl, combine the oil, vinegar, lemon juice
and pesto. Add the pasta and toss to mix. Add the
remaining ingredients and toss to mix. Season with
salt and pepper. Source: Sun-Dried Tomatoes (wrv)

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Light Family Fruit Squares (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Self-raising flour
6 oz Butter or margarine
6 oz Caster sugar
3 Eggs
pn Salt
2 tb Milk
3 oz Mixed dried fruit
Grated zest of one orange

Set oven to 350F or Mark 4. Line an 8 inch square cake
tin with buttered greaseproof paper. Cream together
the butter or margarine and sugar in a bowl. Add the
eggs one at a time, beating each well into the
mixture. Sift the flour and salt and fold in gradually
with the milk. Add the fruit and the orange zest,
ensv,ring it is evenly mixed in. Spoon the mixture
into the tin and bake for 40-45 minutes until a skewer
inserted into the cake comes out clean, Turn on to a
wire rack to cool anct then cut into squares.

>From the booklet Scottish Teatime Recipes Typed By
Ray Watson

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Title: IMPOSSIBLE BANANA CREAM PIE
Categories: Pies, Desserts
Yield: 6 servings

1 c Milk
1/3 c Butter
1 ts Vanilla
3 Eggs
1 1/2 c Sugar; granulated
1/2 c Bisquick baking mix
2 Bananas; medium, sliced
1 c Whipping cream; chilled
2 tb Sugar; powdered

Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat
milk, butter, vanilla, eggs, granulated sugar and
Bisquick till smooth, 30 seconds in blender on High or
1 minute with hand beater. Pour into plate. Bake till
knife inserted in centre comes out clean, about 30
minutes. Cool completely. Arrange bananas slices on
pie. Beat whipping cream and powdered sugar in chilled
bowl till stiff; spread over top.

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Title: Champagne Cocktail
Categories: Beverages
Yield: 36 servings

1 (6 Oz.) Can Frozen Orange
Juice Concentrate, Thawed
Undiluted
1 cn (6 Oz.) Frozen Limeade
Concentrate, Thawed
Undiluted
2 (25.4 Oz.) Bottles
Champagne Chilled
1 (33.8 Oz.) Bottle Lemon-
Lime
Sparking Water, Chilled
Crushed Ice (Optional)

Combine Orange Juice Limeade Concentrates in A Large Punch Bowl;
Stir Until Well Blended. Add Champagne Sparkling Water, Stirring
Well. Serve Punch Over Crushed Ice.

MMMMM

SHRIMP AND NOODLE BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Water
2 lb Unpeeled large fresh shrimp
1 pk Medium egg noodles (8-oz)
1/2 c Sliced green onions
1/4 c Chopped green pepper
2 tb Butter or margarine, melted
2 cn Cream of mushroom soup,
– undiluted
1 Carton (8-oz) plain yogurt
1/2 c Shredded cheddar cheese
– (2 oz.)
1 1/2 ts Chopped fresh dill
-or-
1/2 ts Dried dillweed
1/2 ts Ground white pepper
1/4 ts Salt

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp
begin to turn pink. Drain well; rinse with cold water. Chill. Peel and
devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set
aside.
Cook noodles according to directions. Drain.
Cook green onions and green pepper in butter in a Dutch oven over
medium-high heat, stirring constantly, until tender. Add soup and next 5
ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into
a lightly greased shallow 2 1/2-qt. casserole. Arrange whole shrimp on top
of casserole.
Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

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Title: MOCHA ICE CREAM CAKE
Categories: Cakes, Ice cream
Yield: 8 servings

3 oz Ladyfingers
1/2 ga Coffee ice cream; softened
1 qt Chocolate ice cream; soften
2 tb Instant coffee granules
1/2 c Coffee flavored liqueur
6 Toffee bars; crushed
Chocolate sauce
1 c Heavy cream; whipped

Line ladyfingers around side of 9″ springform pan. Mix
softened ice creams together. Add coffee granules,
liqueur and crushed toffee bars. Pour into springform
pan. Spread a thin layer of chocolate sauce on top.
Freeze. Before serving, spread cake with whipped
cream. Do not let this cake defrost before serving.
Serve immediatly upon removing from freezer.

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