Title: Impossible Taco Pie
Categories: Diabetic, Meats, Bisquick, Main dish, Cheese/eggs
Yield: 6 servings

1 lb Ground beef 3 Eggs
1/2 c Onion; chopped 1 c Cheddar cheese; shredded
2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded
3/4 c Bisquick 1 Tomatoe; diced
1 1/4 c Milk 1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or square baking
dish, 8×8”. Cook and stir the gr. beef and onion in 10″ skillet
until beef is brown; drain. Stir in seasoning mix; spoon into pie
plate. Beat baking mix, milk and eggs about 1 min with wire whisk or
hand beater or til almost smooth. Pour into pie plate. Bake about
25 min. or til knife inserted in center comes out clean. Sprinkle
with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5
min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1
qt square or round casserole. Decrease baking mix to 1/2 c., milk to
3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease
beat time to 10 sec. in blender or 30 sec. with wire whisk or hand
beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only
use 1 1/2 qt round or 1 qt. square casserole. no other adj.
necessary. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Title: Sweet Pepper Soup (“Acquacotta”)
Categories: Soups, Vegetables, Misc.
Yield: 6 servings

Pat Dwigans fwds07a
1/2 c Olive oil
3 ea Onions, sliced
1/2 lb Sweet red or green peppers
1 1/2 lb Tomatoes, peeled chopped
1 c Diced celery
1 x Salt pepper
9 c Boiling water
4 x Eggs
3/4 c Grated parmesan cheese
12 x Slices bread, toasted

“The literal translation of acquacotta is ”cooked
water“. This Tuscan soup is Internationally famous”
Heat the oil in a large heavy pan and saute the onions
until soft and transparent. Remove the seeds and cores
from the peppers and cut the flesh into strips. Add
them to the pan together with the celery and tomatoes,
season to taste with salt and cook over a brisk heat
for 30 minutes. Pour in the boiling water, check
seasoning and boil for 5 minutes. Beat the eggs until
smooth with a pinch of salt and stir in the grated
cheese. Pour the soup into a heated tureen and quickly
stir in the egg mixture **. Ladle into soup bowls over
slices of toast.

** – Stirring the egg mixture directly into the
boiling soup is a good alternative if you are
concerned about the eggs. Make sure you pour the eggs
in slowly while stirring so that they don’t form a
clump.

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Title: Un Stuffed Bell Pepper Soup (Vegan)
Categories: Soups, Prodigy, Dec.
Yield: 12 servings

8 c Water
3/4 c Basmati brown rice
1 1/2 c Diced yellow onions
1 1/2 c Red or green peppers; dice
2 1/2 c Red or green peppers; chop
2 c Chopped celery
3/4 c Diced carrots
6 Garlic cloves; minced or pre
2 ts Crushed oregano leaves
1/2 ts Ground celery seed
12 oz Tomato paste
2 1/2 ts Mild chili powder
3 tb Tamari soy sauce

This soup much resembles the flavor or a stuffed bell
pepper that has indeed come unstuffed. In a 5-6 qt pot
bring to boil water, rice onion, diced bell pepper.
Reduce heat simmer covered for about 25 min or until
rice is a little tender. Add celery, bell pepper
squares, carrot, garlic, oregano, basil, celery seed
and tomato paste. Continue simmering 20-30 min or
until added veggies are tender and rice is completely
cooked. Add chili powder, tamari and salt to taste.
Simmer 5 min or until flavors are well blended. Adjust
seasonings to taste. You can also add a few table
spoons of powdered vegetable broth to make a creamier
broth. Nutrition (per serving): 119 calories, Total
Fat 1 g (7% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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PUREED DATES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried dates
6 tb Water
1 t Vanilla

Puree dates, water and vanilla in blender or food
processor. Makes about 3/4 cup.

Recipe from: Los Angeles Times Newspaper, Thursday
January 16, 1992.

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Title: SPICY NACHOS SUPREME
Categories: Appetizers, Mexican
Yield: 6 servings

8 oz Tomato Sauce
4 oz Diced Green Chiles
1/2 c Chopped Green Bell Pepper
1 Green Onion, Sliced
1/4 ts Hot Pepper Sauce
10 oz Tortilla Chips
2 c Shredded Cheddar Cheese
1 Avocado
1 ts Lemon Juice
1/2 c Sour Cream
Jalapeno Slices, Optional

Combine tomato sauce, chiles, green pepper, green onion and hot pepper
sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a
shallow 8″ X 10″ baking dish. Pour sauce over chips; sprinkle grated
cheese over all. Broil nachos for 3 minutes or until cheese melts. Just
before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon
avocado mixture and sour cream on hot nachos and top with jalapeno slices.
Serve immediately.

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Title: WILD RICE AMANDINE EN CASSEROLE
Categories: Rice, Casseroles
Yield: 6 servings

2.00 tb Onion, chopped
2.00 tb Fresh chives, finely chopped
1.00 ts Shallot, finely chopped
3.00 tb Green bell pepper, finely ch
-pped
0.25 c Olive oil
2.00 c Wild rice, rinsed well and d
-ained
4.50 c Chicken broth, heated
Salt, pepper to taste
0.75 c Blanched almonds, slivered

In a large saucepan, cook the onion, chives, shallot, and pepper in
the oil over mod-low heat, stirring occasionally, until veggies are
softened. Add the rice, and cook the mixture, stirring constantly,
for 1 minute. Stir in broth, season with salt and pepper to taste,
and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the
middle of a 325f oven for 75 minutes, or until rice is tender. Stir
once after about 35-40 minutes.

a 1952 Gourmet Mag. favorite

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Cheddar-Pepper Biscuits

Recipe By : Cooks Tip Page at Charleston.Net Sept 1996
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup butter or margarine — softened
1 1/2 cups Cheddar cheese — divided
3/4 cup milk

Pantry: Sargento 3 Cheese Gourmet Cheddar Recipe Blend

In medium bowl, combine flour, baking powder, salt and pepper. Cut in butter
with a pastry blender or 2 knives until mixture is size of coarse crumbs. Stir
in 1 cup cheese. Add milk; mix just until dry ingredients are moistened. Turn
dough out onto floured surface; knead gently 8 to 10 turns. Roll out or pat
dough about 1/2-inch thick; cut with 2-1/2-inch biscuit cutter. Re-roll and
cut scraps. Place on greased baking sheet. Sprinkle with remaining 1/2 cup
cheese. Bake at 450°F 10 to 12 minutes or until biscuitsare golden brown. 12
to 14 biscuits.

Calories 168, 10 g fat
http://www.charleston.net

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NOTES : http://www.Sargento.com promo at charleston

Title: CHOCOLATE MINT FIGS
Categories: Fruits, Chocolate
Yield: 48 halves

1/2 c Semisweet chocolate chips
4 tb Finely chopped fresh mint
48 Almonds, toasted and coarsly
Chopped
24 Fresh figs, halved

Preheat the oven to 350.
In a small mixing bowl, combine the chips, mint, and almonds, stirring
well. Press a bit of this mixture into each fig half.
Lightly spray or wipe a baking sheet with vegetable oil. Place the
figs on the baking sheet and bake for 15 minutes. Serve warm or at
room temperature.

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Title: BROCCOLI AND PEA PRIMAVERA
Categories: Ww, Low-cal, Salads, Vegetables
Yield: 4 servings

MMMMM——————-JOYCE BURTON, PDPP83A————————
2 ts Grated lemon peel
2 tb Lemon juice
1 tb Rice wine vinegar
2 ts Rice wine vinegar
2 Garlic cloves; minced
1 ts Low-sodium soy sauce
1/8 ts Black pepper; freshly ground
1 tb Olive oil
1 ts Olive oil
2 c Carrots; thinly sliced
4 c Broccoli florets
2 c Shredded red cabbage
1 c Fresh or thawed frozen peas

1. To prepare dressing, in small bowl, whisk together lemon peel,
lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce
and pepper until blended. Slowly whisk in oil until smooth. In large
saucepan of boiling water, cook carrots 4 minutes. Add broccoli
florets; cook 2-3 minutes longer, until just tender. Drain and rinse
with cold water. Place vegetables in large serving bowl. Add cabbage
and peas to bowl. Add dressing; toss to mix well. Cover and
refrigerate at least 2 hours, until well chilled. Toss with the
remaining 1 tablespoon vinegar before serving. Each serving provides:
4 V, 1/2 B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg
sod, 0 mg. chol. Source: Weight Watchers Magazine, August 1992.
Formatted by Joyce Burton..PDPP83A.

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Meat Pasties

Recipe By : Lisamarie Babik Western Michigan University
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 kg flour
3 3/4 cups shortening
280 ml water
5 tsp salt
1 1/2 lb pork steak (chopped)
3 lb chuck steak (chopped)
16 potatoes (chopped)
5 carrots (chopped)
2 onions (chopped)
1 rutabaga (grated)
small amount suet (grated)

1. Mix all the dough stuff together and divide it into approximately 20
portions.

2. Roll out each small ball of dough, fill with the filling mixture, put a
dot of butter on top the mixture, and then fold it up by rolling the edge
and seal it by pressing down the rolled edge.

3. Bake at 190 =F8C for one hour. .PP They can be served hot plain, or hot
with gravy, or cold like a sandwich. They also freeze quite nicely.

Author’s Notes:
This is a family recipe for Pasties. Although very time consuming, they
are very good.

The last time I made these I was only about 12 years old (I was quite
the industrious child) so I had to ask my mom about some stuff: First of
all, all the vegetables are chopped/grated raw…they will cook inside the
pastie. Secondly, my mom said that instead of chopping the meats, it is
possible to grind them on a very coarse setting. If you grind it too much,
your pastie won’t have the right sort of feel to it. We used the coarsest
setting on an old hand grinder (I’m sure a food processor would work just
spiffy). Thirdly, all the stuff for the filling gets mixed together before
you fill the pastie. Use a large bowl because it makes a lot.

Difficulty : moderate.
Precision : measure ingredients.

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