GREEK SALAD WITH PEPPERS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads Greek
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tomatoes, chopped
1 Long English cucumer,
-chopped
1 md Onion, thinly sliced
1 lg Pepper, thinly sliced (Red,
-yellow or orange)
1 c Greek olives, or black
-olives
1/2 c Feta cheese, crumbled
DRESSING
1/4 c Red wine vinegar
3/4 c Vegetable oil or olive oil
1 t Basil
1/2 ts Oregano
1/2 ts Salt
1 d Ground pepper

Combine the tomatoes, cucumber, onion, peppers, olives
and feta cheese in salad bowl. Mix dressing
ingredients and add to salad. Toss and serve. Makes
5-6 servings.

Origin: Newspaper, article on hothouse peppers Shared
by: Sharon Stevens.

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Title: Oatmeal Bread
Categories: Miamiherald, Breads
Yield: 2 Loaves

1 c Old-fashioned rolled oats
2 tb Butter or margarine
1 1/2 ts Salt
5 tb Honey
2 pk Active dry yeast
1/2 c Warm milk
3 tb Hulled sunflower seeds (opt)
3 tb Chopped walnuts (opt)
3 1/4 c White bread flour
Water
Uncooked old-fashioned
-rolled oats for garnish

Gently simmer the oats in 1 cup of water, covered, for
30 minutes. Mix in margarine, salt and honey. Let
cool to room temperature. Meanwhile, mix the yeast
into the warm milk and let stand until bubbles appear,
about 10 minutes. Add to the oatmeal mixture and mix
well. Add sunflower seeds and walnuts if desired.
Then mix in 1 cup of the flour at a time, kneading in
the last 1/4 cup of flour if needed to make a firm
dough. Let stand in a covered bowl in a warm place
until doubled in bulk, about 1 hour.
Divide into 2 portions, knead well and form into
loaves. Place in 2 well-greased 7 1/2-by-3 1/2-inch
loaf pans, cover and let rise again for 20 minutes.
(The dough will not rise to the top because it is low
n gluten). Brush the tops of the loaves with water,
sprinkle with oats and bake in 375-degree oven for 45
to 50 minutes, or until loaves are nicely golden.
Remove from pans and let cool on wire rack. Makes 2
loaves of 10 slices each.

Per serving: 121 cal; 3g pro, 23g carb, 2g fat (13%)

Source: Cook’s Corner, Miami Herald, 1/25/96
format by Lisa Crawford

—–

VEGETABLE WALNUT PATTIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c — water
1/2 c Millet
1 tb Canola or safflower oil
1 Celery rib — with leaves,
-finely chopped
1 md Onion — finely chopped
4 sl Bread, whole wheat — torn
-into large pieces
2 c Walnuts
1 c Parsley, fresh — chopped
1/2 c Basil, fresh — coarsely
-chopped OR
2 ts Basil, dried
2 tb Thyme, fresh — chopped OR
1 t Thyme, dried
3 tb Tamari
1/4 ts Pepper
1 md Carrot — grated
1 1/3 c Herbed Bread Crumbs (see
-recipe)
Walnut halves or parsley
-sprigs, for garnish

In a medium saucepan, bring the water to a boil over
medium-high heat. Stir in the millet, cover, reduce
the heat, and simmer until the water is absorbed, 20
to 30 minutes. (The millet must be freshly cooked and
still warm to form the patties).

Meanwhile, heat the oil in a large frying pan over
medium-high heat. Add the celery and onion and cook,
until softened, about 6 minutes. Transfer to a large
bowl.

In a food preocessor fitted with the metal blade,
combine the bread, walnuts, parsley, basil, thyme and
tamari and process until coarsely chopped. Add to the
onion/celery mixture.

Add the cooked millet to the onion mixture, along
with the grated carrot, and stir to mix.

Preheat the oven to 400 degrees. Lightly oil a baking
sheet.

Shape the warm millet mixture into 2-inch patties
(about 1/2 cup) to serve as a main dish or 1-inch
patties (about 1/8) cup for an appetizer. Roll each
patty in the Herbed Bread Crumbs, patting to make the
crumbs adhere, and put on the baking sheet. Bake until
lightly browned, 20 to 30 minutes.

Arrange the patties on a serving platter and garnish
each one with a walnut half or a sprig of parsley.

May All Be Fed by John Robbins/MM by DEEANNE

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CHEDDAR CORNMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All purpose flour
1 c White cornmeal
1 tb Baking powder
1 t Salt
1/2 ts Baking soda
1/4 ts Cayenne pepper
1 c Buttermilk
6 tb Unsalted butter — melted,
-cooled slightly
1 lg Egg
1 c Grated cheddar cheese

Preheat oven to 425F. Line twelve 1/3-cup muffin cups
with paper or foil liners. Stir first 6 ingredients in
large bowl to blend. Whisk buttermilk, butter and egg
in medium bowl to blend. Add to dry ingredients and
stir just until combined. Fold in grated cheddar
cheese. Divide batter equally among prepared muffin
cups. Bake muffins until tops are golden and tester
inserted into center comes out clean, about 20
minutes. Cool in pan on rack 10 minutes. Serve warm or
at room temperature.

Source: Bon Appetit (2/95)

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RUSSIAN TEA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Orange-Pekoe tea
4 Whole cloves
1/2 c Sweet cider
1/2 ts Red food coloring
2 qt Boiling water
Sugar, honey or strawberry
-jam

Steep tea, cloves, cider, food coloring in the boiling
water for 10 minutes. Strain all the bits out and
sweeten with sugar, honey, or jam.

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MEDIEVAL ITALIAN STEW (PIE IN A PIPKIN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Fruits
Italian Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Stew beef — cut in 1/2″ cubes
2 md Onions — chopped
Cooking oil
1/2 c Raisins
1/4 ts Each cloves and cinnamon
1/4 ts Each nutmeg, mace and pepper
1 tb White vinegar — or to taste
Salt — to taste

Brown the beef in a skillet in a small quantity of
oil. Place browned beef *and its juices* in a
stewpot. Add more oil (if necessary) to the skillet;
saute onions until tender and translucent. Add onions
to stewpot. Add raisins and spices to the meat
mixture, along with a small quantity of water
(approximately 1/2 cup). There should be just enough
water to prevent scorching and to help form the gravy.

Bring stew to a boil and reduce immediately to a
simmer. Simmer, covered, until meat is tender (about
1-1/2 to 2 hours). Stir occasionally. Add water as
necessary. When beef is cooked, add vinegar and salt.
Cook a few minutes more.

Carroll-Mann wrote: “This is a recipe I adapted from a
16th century translation of a medieval Italian
cookbook. The recipe is called ”Pie in a Pipkin“
which means (crustless) meat pie in a stewpot. It has
a nice thick gravy and a sweet/tart flavor.”

From: Robin Carroll-Mann in rec.food.cooking.
Electronic format by Cathy Harned.

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Creamy Purple Onion And Basil Dip

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Dips Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cream Cheese — Softened
1/4 cup Fresh Basil; Chopped — OR
4 teaspoons Dried Basil — Crushed
1 cup Sour Cream
1/4 cup Carrot — Shredded
1/4 cup Purple Onion — Chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend
in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers,
Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats

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Pecan Squares

Recipe By :
Serving Size : 25 Preparation Time :0:45
Categories : Desserts Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– – – – – Crust – – – – –
3 Cups Flour
1/2 Cup Sugar
1 Cup Butter — softened
1/2 Teaspoon Salt
– – – – – Filling – – – – –
4 Eggs
1 1/2 Cups Light or dark corn syrup
1 1/2 Cups Sugar
3 Tablespoons Butter — melted
1 1/2 Teaspoons Vanilla extract
2 1/2 Cups Chopped pecans

In a large mixing bowl, blend together flour, sugar, butter and salt
until mixture resembles coarse crumbs.

Press firmly and evenly into a greased 15x10x1″ baking pan. Bake at 350
degrees for 20 minutes.

Meanwhile, in another bowl, combine eggs, syrup, sugar, butter and
vanilla. Stir in pecans. Spread evenly over hot crust.

Bake at 350 for 25 minutes or until set. Cool on a wire rack.

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Southern-Style Pizza

Recipe By : Cooking Live Show #CL8860
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 flour tortillas
1 cup barbecued pork pull
1 cup grated mozzarella cheese

Preheat oven to 400 degrees F. Place tortillas on a baking sheet. Top each
tortilla with some pork and sprinkle with mozzarella. Bake for 8 to 10 minutes
or until bubbly and tortilla is crisp.

Yield: 4 servings

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CALZONE

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SUE FERGUSON (WVTD97B)
1 1/3 cup water
2 tablespoon Olive oil
2/3 teaspoon Salt
1/2 teaspoon Oregano
4 cup Bread flour
2 1/2 teaspoon Yeast
—–SPINACH FILLING—–
10 1/2 ounce Frozen chopped spinach
Garlic powder
2 tablespoon Olive oil
1 cup Provolone cheese — grated +-
1 cup Mozzarella cheese — grated +-

Remove dough from machine and roll it into circles of approximately 8 inc=
hes. Spread filling on one half of the circle leaving a border around it =
for closing.
Close the >> calzone by folding the unfilled side on top of the filled si=
de and crimping the edges closed with your fingers or a fork. Place on a =
lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly wi=
th olive oil and bake at 500 degrees for 20-30 minutes or until puffed an=
d golden. (I bake them at 485 degrees for 15 minutes in my oven.) =

The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta a=
nd grated mozzarella cheese in each calzone. >> My favorite filling is th=
e following……

SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder un=
til all water has evaporated. (I squeeze out excess liquid first) Mix che=
eses into spinach. You may substitute frozen chopped broccoli for spinach=
=2E

I LOVE these!!! I serve them with a spaghetti sauce that has sausage, pe=
ppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I=
used to eat them at the mall and wish I knew how to make them! Let us kn=
ow what you think! =

This recipe that we use is found in Donna German’s book II.

TTYL Sue Zoji S15 and Hitachi 101 Formatted by Elaine Radis BGMB90B; AP=
RIL ’93

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