Title: Dilled Vegetable Soup
Categories: Main dish Soups Vegetables
Servings: 6

4 c Vegetable Stock; Rec. # 2
1 ts Dill Weed
1 ds Pepper
1 1/2 c Potatoes; Diced
1/2 c Onion; Diced
3 ea Carrots; Sliced 1/4″ Thick
2 c Zucchini; Sliced
2 ea Tomatoes; Md, Chopped
1 x Salt; To Taste

Combine the stock with the dill weed, pepper, potatoes, onion, and carrots
in a 2-quart saucepan. Bring the mixture to a full boil, partially cover,
reduce the heat and simmer for 20 minutes. Add the zucchini and tomatoes
and cook another 10 minutes or until all of the vegetables are tender.
Salt to taste and serve hot.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
107 3 G 22 G 4 G 2 G 0 0 19 Mg

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Title: SESAME VINEGARY
Categories: Chinese, S.dressing
Yield: 4 servings

3 tb Sesame seeds; roasted
3 tb Rice vinegar
1 pn Sugar
1 ea Sesame oil
1 pn Ginger; fresh

Here’s my fave: Top with Bonito flakes OR Shredded roasted seaweed OR
Sesame vinegarette: FROM:
CHRISTOPHER NEILL (CTCH95C)

MMMMM

1 7.5 oz. package of dates, finely chopped
1/4 lb. butter
1 egg, beaten lightly with a fork
1 bag fine-flake coconut
1 tsp. vanilla
1 c. sugar
2 c. Rice Krispies ( or similar cereal)

In a large pot, combine dates, butter, sugar, and egg. Bring
to a boil, stirring constantly over medium heat. Cook for 10
minutes, continuing to stir. Add vanilla and rice krispies,
mixing well. Allow to cool until you can handle it. Roll into
small balls, then roll in cocunut (or powdered sugar if
desired).

Title: Salmon Corn Chowder
Categories: Soups/stews, Main dish, Seafood
Yield: 6 Servings

2 cn Potato Soup
2 cn Cream style corn
1/2 c Half and half
1/2 c 2% milk
6 sl Bacon, lean
1/2 md Green bell pepper diced fine
1/2 md Red bell pepper diced fine
1 md Yellow onion finely diced
3 Stalks young celery diced
1/2 ts Old Bay Seasoning
1/8 ts Dill seed
1/2 ts Salt
1/8 ts Lemon pepper
1/4 ts Paprika (sweet)
1 cn Salmon drained, bone and
Skin removed. Grilled left
Over salmon, works well in
This recipe.

In saute pan cook bacon, till crisp. Remove from drippings, drain on
paper towels. Reserve 2 T. of drippings, and saute onion, pepper,
celery, on med low heat, do not brown. Add all seasonings mix through
to coat vegetables. Transfer this mixture to 4 quart sauce pan. Add
cream corn potato soup, 1/2 and 1/2, and milk rinse. Mix in
boned,skinned, drained canned or grilled salmon. Cook 30 -40 minutes
on medium heat. Serve with warm bread.

MMMMM

Title: TACO QUICHE
Categories: Beef, Mexican, Spices
Yield: 8 servings

2 lb Lean Ground Beef
1 md Purple Spanish Onion *
1 ts Chili Powder
1/4 ts Ground Cumin
1/4 ts Salt
6 lg Eggs
1/2 pt Dairy Sour Cream
1 lg Avocado, Sliced

———————————GARNISHES———————————
Whole Ripe Olives
Chili Salsa, If Desired

* Purple Spanish Onion should be chopped.
~————————————————————————-
Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two
9-inch piepans) with tortillas, tearing them to fit, if necessary. Brown
ground beef and onion, pour off drippings. Add garlic, chili powder,
oregano, cumin, thyme and salt, stirring to combine. Spoon Beef mixture in
pan (s). Top with cheese. Beat eggs and milk together and pour into
pan (s). Bake in moderate oven (350øF) 1 hour or until set. Spread top
with sour cream; top with tomatoes avocado and lettuce. Garnish with
olives. Cut into serving size peieces; serve with salsa.

—–

Title: CALICO SQUASH CASSEROLE
Categories: Side dish, Vegetable, Squash, Casserole, Sthrn/livng
Yield: 6 servings

1 lb Yellow squash; sliced
1/2 lb Zucchini; sliced
1 c ;water
1/2 c Onion; chopped
1/4 c Green pepper; chopped
3 tb Green onion; chopped
1/4 c Butter or margarine; melted
-and divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of
-chicken soup; undiluted
1 ea 8 ounce can water chestnuts;
-drained and chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento; chopped
1 lg Carrot; grated
1/2 ts Salt
1/4 ts Pepper

: Combine first 3 ingredients in a medium saucepan;
bring to a boil. Cover, reduce heat, and simmer 8
minutes or until squash is just tender. Drain and set
aside. : Saute onion, green pepper, and green
onions in 1 tablespoon butter until tender; set aside.
: Combine stuffing mix and remaining 3 tablespoons
butter in a large bowl; reserve 1/3 cup mixture.
: Combine squash mixture, onion mixture, soup, and
remaining ingredients; spoon mixture into a lightly
greased 12″ x 8″ x 2″ baking dish. Sprinkle with
reserved stuffing mixture. Bake at 350F for 30
minutes or until casserole is thoroughly heated.
Yield: 6 to 8 servings.

From Betty J. Casey of Alabama; December, 1990
“Southern Living”.

—–

Title: Chocolate Zucchini Cake
Categories: Cakes, Mimi
Yield: 12 servings

EVA ESTES BXGT29B
1 1/3 c Sugar
1/2 c Butter; room temperature
1/2 c Vegetable oil
1/2 c Milk
1 ts Fresh lemon juice
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
6 tb Unsweetened cocoa powder
1 ts Soda
1/2 ts Cinnamon
1/2 ts Baking powder
pn Salt
2 c Zucchini; grated
Powdered sugar

Preheat oven to 325d F. Grease and flour 9×13-inch baking pan.
Mix sugar, butter and oil in large bowl. Combine milk and lemon juice
in small bowl and add to sugar mixture. Add eggs and vanilla and
blend well. Sift to gether flour and cocoa. Add soda, cinnamon,
baking powder and salt to dry ingredients and blend well. Stir into
sugar mixture. Mix in zucchini. Pour into prepared pan. Bake until
tester inserted in center comes out clean, about 40 minutes. Cool to
room temperature. Sprinkle top of cake with powdered sugar before
serving.

MMMMM

Title: Szechuan Pork Stir-Fry
Categories: Meats, Main dish, Stir-fry
Yield: 4 servings

1/2 lb Boneless pork
— cut into thin strips
4 tb Kikkoman Teriyaki Sauce
— divided
1/8 ts Crushed red peppers
2 tb Cornstarch
1 tb Distilled white vinegar
2 tb Vegetable oil; divided
1 Onion; chunked
12 Radishes; thinly sliced
2 md Zucchini
— cut into julienne strips
Salt

Combine pork, 1 Tbsp. teriyaki sauce and red peppers; set aside. Combine
cornstarch, remaining teriyaki sauce and vinegar with 1 cup water; set
aside. Heat 1 Tbsp. oil in wok or large skillet over high heat. Add pork
mixture; stir-fry 2 minutes. Remove from wok; heat remaining oil in same
wok. Add onion; stir-fry 2 minutes. Add radishes and zucchini; sprinkle
lightly with salt and stir fry 1 minute longer, or until vegetables are
tender-crisp. Stir in pork and cornstarch mixture. Cook and stir until
mixture thickens and boils. Remove from heat; serve immediately.

Source: DISCOVER COOKING with Kikkoman Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

—–

Title: IRMA’S MONK IN A NIGHTSHIRT
Categories: Desserts
Yield: 6 servings

2 oz Whole hazelnuts (1), roasted
— and chopped
4 oz Caster sugar
4 oz Butter
5 Eggs, separated
4 oz Chocolate, grated (use the
— best-quality chocolate
— you can find !!)
4 oz Whole hazelnuts (2), roasted
— ground finely but still
— crunchy

———————————DECORATION———————————
1/3 qt Double cream, lightly
— whipped

Butter a bowl and line with the roasted and chopped nuts (1). Mix caster
sugar and butter, add egg yolks slowly. Add grated chocolate and ground
nuts (2). Beat egg whites until stiff and gently fold into mixture. Turn
into the lined bowl. Cover with a double layer of greaseproof paper with a
folded pleat down the centre and tie firmly with string. A double strip of
kitchen foil laid under the bowl and projecting up the sides will make
lifting it out easier. Place bowl in a large saucepan 3/4 full of water and
steam for 2 hours. Carefully turn out on to a serving plate. Just before
serving, pour over some of the lightly whipped cream. Serve the remaining
cream separately.

—–

PAD THAI (2)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 lb Flat rice stick noodles
– (banh pho), 1/4 " wide
1/4 c Peanut oil
1/4 lb Pork
– cut into matchstick strips
6 Shrimps, peeled and deveined
1 t Crushed garlic
1 Egg
2 tb Water
2 tb Rice vinegar
1 tb Fish sauce
1 tb Sugar
1/4 c Chopped toasted peanuts
1/4 ts Ground dry shrimp
Freshly ground white pepper
1/4 ts Asian chili powder
– (to taste)
1 c Bean sprouts
– washed drained
1/4 c Scallions, cut 3/4″ long
Fresh coriander
Wedges of fresh lime

Soak noodles in warm water for 60 minutes. Drain and set aside.

Prepare all other ingredients and arrange near the wok. You will need to
work fast.

In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and pork
are done.

Beat the egg and add it to the mixture. Cook, stirring, for about half a
minute.

Turn the heat to high. Add the drained noodles to shrimp mixture. Add
water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts.
Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on
one side (Don’t stir; keep checking the underside as if it were a big
pancake). Flip it over as best you can and repeat until nearly cooked,
about 5 to 10 minutes.

Add most of the sprouts and scallions. Stir and cook for another minute.

Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh lemon.

From: stigle@cs.unca.edu (Sue Stigleman)

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