Title: BARBECUED CONFETTI VEGETABLES
Categories: Bar-b-q, Harned 1994, Herb/spice, Side dish, Vegetables
Yield: 4 servings

8 To 10 cherry tomatoes
— halved
1 1/2 c Corn cut from cob
1 Sweet red pepper; julienned
1/2 md Green pepper; julienned
1 sm Onion; sliced
1 tb Fresh basil leaves; chopped
1/4 ts Grated lemon rind
Salt and pepper; to taste
1 tb + 1 tsp. unsalted butter or
-margarine; cut in pieces

Combine all ingredients except butter in a large bowl;
toss gently to mix well. Divide vegetable mixture in
half. Place each half in center of a 12 x 12″ piece
of heavy-duty aluminum foil. Dot vegetables with
butter. Bring corners of foil together to form a
pyramid; twist to seal. Grill foil packets over
medium hot coals for 15 to 20 minutes, or until
vegetables are tender. Serve immediately.

From _Delicious Decisions_ by The Junior League/San
Diego, CA in _America’s Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pg. 320. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.

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Title: HERBS DE PROVENCE SPICE MIX
Categories: Spices, Condiments
Yield: 34 servings

3 tb Dried marjoram
3 tb Dried thyme
3 tb Dried savory
1 ts Dried basil
1 ts Dried rosemary
1/2 ts Dried sage
1/2 ts Fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Makes 3/4
cup. Use to season chicken, vegetables or meat.

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Title: More Ginger Snaps
Categories: Cookies
Yield: 1 servings

3/4 c Shortening
1 c Brown sugar
1/4 c Molasses
1/4 c Water
2 ts Baking soda
1 ts Cinnamon
1 ts Ginger
1/2 ts Salt
2 1/2 c Flour

Beat shortening for 30 seconds. Add sugar beat till light
fluffy. Add molasses water. Mix well. Add the baking soda,
cinnamon, ginger salt. Mix. Finally fold in flour. Mix well. Form
into 1 inch balls. Place on a greased cookie sheet 2 inches apart.
Flatten slightly bake at 375F for 8 to 10 minutes. Cool on a wire
rack.

Makes 36.

Posted by Mark Satterly in Intercook

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Double Corn Tortilla Cassarole

Recipe By : BH G Cooking For Today, Vegetarian Recipes
Serving Size : 4 Preparation Time :45:00
Categories : Vegetarian Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Tortillas, Corn
1 1/2 Cups Monterey Jack Cheese — Shredded
1 Cup Frozen Corn Kernels
4 Green Onions — Sliced
2 Eggs
1 Cup Buttermilk
1 4 Oz Can Chili Peppers — Diced

Grease a 2 quart square baking dish. Tear tortillas into bite size pieces.
Arrange half the tortillas in the baking dish. Top with half of the cheese,
half of the corn, and half of the Green onions. Repeat layering with the
remaining tortillas, cheese, corn, and onions.

Stir together eggs, buttermilk and chili peppers, Gently pour over tortilla
mixture. Bake, uncovered in a 325 degree oven about 30 minutes or until a
knife inserted near the center comes out clean. Serve warms.

Makes 4 servings.

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NOTES : The double dose of corn comes from the corn tortillas and whole kernal
corn. Serve this tangy home-style dish with your favorite salsa or picante
sauce.

Typed into Mastercook 3 by samih@ix.netcom.com

Mom Stern’s Noodle Kugel

Recipe By : From stern@tilt.FUN –hal stern, princeton university comput
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs
280 G sugar
15 Ml baking powder
15 Ml vanilla
100 G raisins (1 small box)
4 apples
450 G wide egg noodles (one box)
100 G butter (1 stick)
cinammon (for top)

1. Peel the apples and and slice them into small wedges.

2. Beat the eggs until they are foamy, add the sugar gradually and beat well.

3. Cook the noodles according to package directions. Drain.

4. Melt the butter in a .AB 9×13 20cmx30cm metal baking pan. Swirl it around
to coat the pan, and then pour the excess butter into the egg mixture.

5. Add baking powder and vanilla to egg mixture, mix well, and then slowly
add drained noodles, apples and raisins. Mix thoroughly until all the noodles
have been coated and look gooey.

6. Pour the egg/noodle mixture into the metal pan, top with cinammon if you
desire, and bake at 220 øC for about 45 minutes to an hour, or until the top
looks a little brown and crispy. The kugel should feel springy to the touch
and not be “wet”.

7. Let cool, cut into squares, and serve.

Author’s Notes:
I use Muller’s egg noodles. This feeds about 12 very hungry people
(knoshers, as we call them) or 16 normal ones. What you don’t eat right
away you can wrap in aluminum foil and freeze for a month or two. If
it’s too sweet for your taste, you can use peaches or other fruit instead
of the raisins. Warning: this stuff sits very heavy in the ol’ stomach,
so don’t try to eat more than 2 pieces in a 24-hour period. Don’t thank
me, thank my mom.

Difficulty : easy to moderate.
Precision : measure the ingredients.

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Title: Farmhouse Vegetable Soup (English)
Categories: Soup/stews, English
Yield: 4 servings

2 lb Potatoes
1 lb Carrots
1 lb Onions
1 Leek
2 Sticks of celery
2 oz Butter
1 pt Lamb stock
Bouquet garni
Salt and pepper

Peel and coarsely chop the carrots, onions, leek and celery. Melt
the butter in a large saucepan and add the chopped vegetables. Saute
for 10 minutes, stirring occasionally, until the vegetables are
soft. Peel the potatoes and cut into small chunks. Put the potatoes,
bouguet garni, stock, and salt and pepper into the saucepan with
enough water to cover the vegetables. Bring to the boil and simmer
for 45 minutes. Remove th~ bouduet garni and serve. The potatoes
thicken the soup and may disappear into the liquid. The vegetables
may be diced or finely chopped, using a food processor, ii
preferred.

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Tartufo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate
Freezer Alcohol
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
2/3 cup Cocoa
2 teaspoons Instant expresso or coffee
1/3 cup Water
4 Egg yolks
10 Maraschino cherries
1 cup Heavy cream
2 tablespoons Rum
2/3 cup Chocolate — coarse chop

Soak cherries in rum. Sift sugar; cocoa, and instant coffee together and place
in a heavy sauce pan. Add the water and mix well. Bring to a boil and cook
until everything is well mixed. While syrup is cooking, whip the egg yolks
until light and fluffy. Reduce the speed of the beaters to the lowest level and
add the hot syrup in a continuous fine stream. Continue beating until the
mixture is thick and forms a ribbon pattern when the beater is pulled away.
Chill well. Whip the cream with the 2 tablespoons of rum until stiff. Fold into
the chocolate mixture. Fold in the chopped chocolate. Arrange foil lined paper
cups in a muffin pan. Fill each cup 1/3 of the way full. Place a cherry in each
cup then fill the rest of the way. Freeze at least 4 hrs. Before serving pipe
whipping cream on top if desired. It will keep in the freezer for about a
month.

– – – – – – – – – – – – – – – – – –

2 c. uncooked rice
1 med. onion, chopped
1 can (15 1/4 – 19 oz) red kidney beans, drained and rinsed
or equivalent dried, cooked
1 can (15-16 oz) black beans, “ ” “
or equivalent dried, cooked
1 can (15-19 oz) garbanzo beans, ” “ ”
or equivalent dried, cooked
1 can (14 1/2 – 16 oz) canned, stewed tomatoes, drained *
1 can (4 oz) chopped mild chiles, drained
10 oz. frozen green peas, thawed by placing under running water
1 cup frozen corn, “ ” “ ” “ ”

– Preheat oven to 375.
– In a 5-qt dutch oven over medium high heat, “saute” onion in
liquid of your choice (balsamic vinegar gets my vote)
’til tender, stirring occasionally. Add rice, cook while
stirring until parched and opaque.
– Add beans, tomatoes, chiles and 3 1/2 cups of water to rice
and onion in dutch oven and bring mixture to boil.
– Cover tightly place in oven, baking until rice is tender and
liquid is absorbed (around 1 hour for brown rice)
– Add peas and corn, adjust seasonings, and return to oven until heated
through.

Additional notes:

if using no-salt-added tomatoes, reserve the drained liquid
and add water to equal the 3 1/2 cups of liquid.

I add Tabasco sauce to make it a bit spicy.

Title: WHITE CHOCOLATE BIGGIES
Categories: Cookies
Servings: 24

1 1/2 c Butter or margarine,
-softened
1 c Granulated sugar
3/4 c Packed light brown sugar
2 t Vanilla
2 Eggs
2 1/2 c All-purpose flour
2/3 c Unsweetened cocoa
1 t Baking soda
1/2 t Salt
1 pk Large white chocolate chips
3/4 c Pecan halves, coarsely
-chopped
1/2 c Golden raisins

Preheat oven to 350’F. Lightly grease cookie sheets or line with parchment
paper. Beat butter, sugars, vanilla and eggs in large bowl until light and
fluffy. Combine flour, cocoa, baking soda and salt in medium bowl; blend
into creamed mixture until smooth. Stir in white chocolate chips, pecans
and raisins. Scoop out about 1/3 cup dough for each cookie. Place on
prepared cookie sheets, about 4″ apart. Flatten each cookie slightly. Bake
12-14 minutes or until firm in center. Cool 5 minutes on cookie sheets;
remove to wire racks to cool completely.

Makes about 2 dozen large cookies.

MMMMM

Title: SRI LANKAN OMELETTE
Categories: Blank
Yield: 1 servings

3.00 Eggs 1.00 Onion
1.00 Green or red chilli -sprig curry leaves
0.50 ts Salt 0.50 ts Black pepper
2.00 ts Cornflour 25.00 ml Oil

Beat the eggs. Chop the onion, chilli and curry leaves. Mix the
onion, chilli, curry leaves, salt, pep- per and cornflour into the eggs.
Heat the oil and when hot pour in half the omelette mixture. Cook for a
couple of minutes, carefully turn over and cook the other side. Make
another omelette with the re- maining mixture. From “A taste of Sri Lanka”
by Indra Jayasekera, ISBN #962 224 010 0

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