Title: Stove Fur’s White French Salad Dressing
Categories: Salads, Dressings, Pitzer
Yield: 4 servings

MMMMM———————–HELEN PEAGRAM—————————-

MMMMM—————-GLORIA PITZERS SECRET RECIPE———————
1/2 c Vegetable oil
1/4 c Vinegar
1 tb Sugar
1 1/2 ts Salt
1/4 ts Celery seed
1/4 ts Dry mustard
1/8 ts Onion, grated
1 sm Garlic clove, peeled

Mix all of the ingredients together except the garlic. Add the
garlic
and let stand in the dressing for about 1 hour. Remove the garlic.
Makes about 3/4 cup of dressing.

Gloria Pitzer’s Secret Recipe For: STOVE FUR’S WHITE FRENCH SALAD
DRESSING

MMMMM

Title: CHEESY CHICKEN CASSEROLE
Categories: Casseroles, Chicken, Pork
Yield: 6 servings

1.25 c Rice; cooked
1.00 ea Onion, small; chopped
1.00 ea Green/Red Bell Pepper;Choppd
1.00 x Butter;Enough to saute veg’s
3.00 c Chicken; cooked and cut up
1.00 ea Ham, thick slice; cubed
1.00 cn Condensed Cheddar Soup
0.25 c Milk

Prepare rice according to directions or your desire.
Set aside. Cut up the chicken into small chunks and cook through,
either on the stove top or the microwave. You can either cook it and
then cut it up, or cut it up and then cook it. Chop onion and peppers
into small pieces. Saute onion and pepper in the butter for about 4
minutes or until tender. Cut up the ham slice into small cube-like
pieces.
(Although, any kind of ham, sliced, diced, cubed, would do). Stir in
the cooked chicken, cubed ham, soup (straight from the can), and the
milk. Heat until chicken is hot, stirring frequently. Stir the rice
into the mixture and cook another few minutes until everything is
hot. Be sure to mix in rice thoroughly. Will keep well if you prepare
ahead and reheat before serving. Just be sure to heat it and mix it
again well before serving. Freezes well also if you want to make an
extra batch.

Yummy……

Eileen Shaughnessy, Prodigy Food Wine Board

MMMMM

SESAME VEGETABLE RICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice, cooked
Unrefined vegetable oil,
-as needed
3 c Thinly sliced mixed
-vegetables (whatever’s
-available — carrots, celery,
-broccoli, squash, cabbage,
-beans, mushrooms)
1/4 c Sesame seeds
1 T Bragg’s Liquid Aminos

When rice is almost ready, toast sesame seeds in a dry, heavy skillet over
medium heat until they brown and smell fragrant. Set them aside in a small
bowl.

In the same skillet saute vegetables in 1 tablespoon oil, beginning with
those that take longest to cook. You can also stir-fry them with a small
amount of liquid, covered. Do not overcook; vegetables are ready when
heated through.

Serve vegetables over rice, sprinkled with seasme seeds and topped with
liquid aminos to taste.

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CREAM OF CURRIED CORN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stuart Talkofsky
4 c Corn kernels
1 Onion — chopped
2 tb Butter
2 tb Flour
1 t Curry powder
Salt
Pepper
2 c Chicken stock
2 c Half and half
—–GARNISH—–
Popcorn

Saute 4 cups of corn kernels and a chopped onion in 2
tablespoons butter, stirring frequently, until corn is
tender and onion is transluscent. Stir in 2
tablespoons flour, 1 teaspoon curry powder (or to
taste) salt and pepper and cook, stirring constantly,
for 2 minutes. Stir in 2 cups chicken stock and 2 cups
half and half and cook until mixture comes to a boil
and thickens slightly. Process in batches in food
processor or blender until smooth. Garnish with
popcorn. Makes 6 Servings.

From Newsday Wed, Aug 4, 1993. “Lend and Ear” by Marie
Bianco Meal Mastered by Stuart Talkofsky

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Title: CHILE RUBBED SHRIMP VERA CRUZ PIZZA
Categories: Pizza
Yield: 1 12″ pizza

MMMMM—————————PIZZA——————————–
1 12-inch pizza shell
8 oz Mozzarella cheese, shredded
4 oz Monterey jack cheese shredde
8 oz Ripe tomatoes, thinly sliced
4 Shrimp (16-20 size), split
– tossed in 1/4 c chile rub
2 tb Green scallion tops, thinly
-sliced
1 ts Texas gremolata (garnish)

MMMMM————————-CHILE RUB——————————
2 ts Garlic, finely chopped
1 tb Chile powder
Juice from 1 lime
1/2 c Olive oil
1 tb Cilantro, finely chopped
Salt pepper to taste

MMMMM———————-TEXAS GREMOLATA—————————
2 tb Lime zest, finely chopped
2 tb Garlic, finely chopped
1 c Cilantro, finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl
until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield:
3/4 cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats.
Yield: 1 1/4 cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed.
Bake at 425’F for 15-20 minutes, or until crust is nicely browned.

Source: Evelyne Slomon, Pizza Today, April 1993.

MMMMM

Title: Caribbean Okra Salad
Categories: Okra, Salads, Side dish
Yield: 2 servings

2 tb Vegetable oil
1/2 lb Fresh, small tender okra,
-rinsed, patted dry, caps
-trimmed
Salt
Freshly ground pepper
1/4 c Water
1 tb Strained fresh lime juice
1 sm Garlic clove, finely minced
pn Ground allspice
1/4 t Bottled Caribbean or other
-hot pepper sauce to taste
1 tb Chopped cilantro

This delicious light salad comes from “Faye Levy’s International
Vegetable Cookbook” (Warner Books).

1. In a medium saute pan, heat 1 tablespoon oil. Add okra and saute 2
minutes. Sprinkle with salt and pepper. Add water, cover and cook
over low heat for about 7 minutes, or until just tender. (Add more
water if needed.) Transfer to a serving plate.

2. Combine remaining tablespoon oil, lime juice, garlic, allspice, hot
pepper sauce, salt and pepper. Pour over okra. Sprinkle with cilantro
and dried tomato.

MMMMM

Chocolate Shortbread – Cookie Art

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Shortbread Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter — at room temperature
1 1/2 tablespoons cocoa powder
1/2 cup powdered sugar — unsifted
1/2 teaspoon vanilla
1 cup flour — unsifted

1. Cream the butter until it is light.
2. Cream in the powdered sugar, cocoa and the vanilla
3. Now work in the flour. Knead the dough on an unfloured board until nice and
smooth.
4. Spary the shortbread pan very lightly with non stick cooking spray.
5. Firmly press the dough into the shortbread pan. Prick the entire surface wit
h a fork.
6. Bake the in the pan at 325 degrees for about 30-35 min, don’t let the edges
get too dark.
7. Let the shortbread cool in it’s pan, for about 10 minutes.
8. Loosed the edges with a knife and flip the pan over onto a wooden cutting bo
ard. If the shortbread does not come right
out, tap one edge of the pan.
9. Cut into serving pieces while it’s still warm.

Notes: Uses an eathernware type decorative shortbread pan made by: Brown Bag Co
okie Art. Let pan cool before washing.

From the Recipe Files of RecipeLu

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Helen deacey wrote:

EGGPLANT TOFU CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Eggplants
1/2 c Canola oil
4 c Onions — chopped
8 Garlic cloves — minced
6 Tomatoes — peeled and chopped
1/2 ts Black pepper
1/4 ts Red chiles — crushed
1/2 ts Turmeric
2 tb Ground coriander
2 pk Silken extra-firm Mori-Nu
-tofu — cubed
2 ts Garam masala (available in
-Indian markets)
1/2 c Cilantro, fresh — chopped

Poke several holes in each eggplant with a fork. Bake
at 400 degrees for about 45 minutes or until they are
soft. Let cool and then peel and chop them. Saute
onions and garlic in oil in a large skillet. When
onions are soft add spices and saute for 2-3 minutes.
Add tomatoes and cook for 5 minutes more. Add the
eggplant and cook another 5-10 minutes so the flavors
can combine. Add cubed tofu, garam masala and fresh
cilantro before serving. Serves 6-8

From DEEANNE’s recipe files

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Old Fashioned English Treacle Tart

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces fresh white bread crumbs
finely grated rind of 1 lemon
1 teaspoon lemon juice
5 ounces rich short crust pastry — see note
6 tablespoons Golden Syrup — see note

Put the syrup into a saucepan with the bread crumbs, lemon rind and juice
and heat gently until just melted. Cool. Roll out the dough and use to
line an 8 in pie plate. Pour in the syrup mixture. Roll out the dough
trimmings and cut into long, narrow strips. Arrange them in a lattice
pattern over the filling. Bake in a moderately hot oven (400F) for 25 to
30 min or until the pastry is slightly browned. Serve hot or cold.
a) Golden Syrup, or treacle may be substituted for light molasses or
honey. b) You may substitute the pastry by an unbaked pie crust from your
local bakery.

– – – – – – – – – – – – – – – – – –

NOTES : This is surely the way to an Englishman’s heart.
You may substitute treacle for honey or light molasses.

Title: DIATETIC MELT-AWAY MINTS
Categories: Diabetic, Candies, Chocolate
Yield: 100 servings

1 1/2 lb Finely chopped milkcote
-chocolate coating
2/3 c Melted vegetable shortening
3 Or 4 drops pepermint oil
Milkcote chocolate

In the top of a double boiler, melt milkcote coating over hot, not
boiling, water. Add shortening and pepermint, a little at a time,
beating well after each addition. Chill chocolate mixture in the
refrigerator until of a soft custard consistency. Place in a mixing
bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed
paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to
level mixture. Place in refrigerator until firm but not hard. Cut
into squares. Dip in melted and cooled milkcote coating. Makes about
100 pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX
By Mildred Brand, Milwaukee, Wis. 53201

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