Country Breakfast (Kraft)

Recipe By : Kraft – Complete Cheese Cookbook (1971:139)
Serving Size : 4 Preparation Time :0:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups cubed cooked potatoes
1/2 cup chopped green bell pepper
2 tablespoons chopped onion
1/3 cup margarine
salt and pepper
4 eggs
1 cup shredded cheddar cheese — shredded
(Cracker Barrel Brand)

Cook potatoes, green pepper and onion in margarine until lightly browned.
Season to taste.
Break eggs over potato mixture; cover, cook until eggs are done. Sprinkle
with cheese; cover and heat until cheese melts.

notes – Use O’Brien Potato Mix. Scramble the eggs (instead)

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EGGPLANT AND BUCKWHEAT PATTIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Healthy And Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant — peeled and
Cubed
2 Cloves garlic — minced
Juice of 1 lemon
Grated rind of 1 lemon
2 tb Olive oil
1 tb Butter
1 lg Onion — minced
2 c Buckwheat groats — cooked
Fine
2 tb Celery leaves — minced
1/4 ts Pepper
1 tb Fresh parsley — minced
1 Egg — beaten
1 tb Buckwheat flour
Or more, if needed
2 tb Corn oil — for frying

Steam eggplant in a vegetable steamer for 8 to 10
minutes, or until tender. Transfer to a glass or
ceramic bowl and toss with garlic, lemon juice, lemon
rind, and olive oil. Set aside to marinate for 1 hour,
then finely chop in a
food processor or blender, along with marinating
liquid.

Meanwhile, heat butter and brown onions in a large
skillet. Cool, then add remaining ingredients, except
corn oil. Stir in chopped eggplant. Mixture should
be fairly stiff; adda little more flour if necessary.

Heat corn oil in another large skillet. Drop mixture
by the tablespoon into
hot oil and fry until golden brown on each side.
Drain on paper towels. Serve hot.

Recipe By :

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Title: LA JOLLA SALAD
Categories: Salads, Dressings
Yield: 6 servings

Mixed greens (Boston, bibb,
Red tip, and romaine
Lettuce
2 Radicchio leaves, filled
With
2 oz Lump crab meat
2 lg Shrimp, grilled
Slices fresh papaya
1 Lime Dill Vinaigette

MMMMM——————-LIME DILL VINAIGRETTE————————
1/4 c Dijon mustard
1/2 c Red wine vinegar
1/8 c White wine vinegar
1 Egg yolk
3/4 c Salad oil
1 Lime’s juice
3 oz Honey
1/4 ts Tarragon leaves
1/4 ts Basil leaves, whole
1/4 ts Oregano leaves
1/2 ts Parsley leaves
1/2 cl Garlic, crushed
1/2 ts White pepper
1/2 ts Seasoned salt
1 ts Salt
1 tb Fresh dill weed, chopped
1 Drop, small green food
Coloring (optional)

On a large salad plate, arrange the greens and crab-filled radicchio
leaves. Garnish with grilled and papaya slices. Pour vinaigrette over
the salad or serve on the side.

TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and
vinegars. Wisk in the egg yolk. Gradually add the oil, wisking
constantly. Stir in the lime juice and honey. Wisk in the tarragon,
basil, oregano, and parsley leaves, garlic, pepper, salts, and dill
weed. Add a drop of green food color if desired.

MMMMM

Title: STRAWBERRY-ORANGE SPREAD
Categories: Christmas, Fruits, Gifts, Jelly
Yield: 4 servings

20 oz Frozen Strawberries; Thawed
1 3/4 oz Fruit Pectin; Powdered, 1 Pk
1 tb Orange Peel; Grated
1/2 c Orange Juice
3 1/2 c Sugar

Mix the strawberries, pectin, orange peel and orange
juice in a 3-quart saucepan until the pectin is
dissolved. Heat over high heat, stirring constantly,
to a rolling boil, about 2 minutes. Add the sugar and
bring back to a rolling boil, stirring constantly,
then remove from the heat. Skim off the foam and
immediately pour into hot sterilized jars or glasses
or freezer containers. Cover tightly and cool to room
temperature. Refrigerate or freeze no longer than 3
months.

Makes 4 half pints of spread.

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Title: Sugar and Spice Cashews
Categories: Snacks
Servings: 1

3 c Cashews
1 ts Vanilla
1/4 c Butter or margarine
1/2 ts Cinnamon
1 c Sugar
1/4 ts Cloves
1/4 c Light corn syrup

Melt butter. Add sugar and corn syrup. Microwave on high 2 minutes. Stir
and cook on high 3 more minutes. Stir once to mix in vanilla and spices.
Pour immediately over nuts. Toss and cook on high for 3 minutes, stirring
occasionally. Spread on waxed paper to cool. Makes 1 quart.

MMMMM

Golden Lentil Roulade w/Chestnut Stuffing

Recipe By : Vegetarian Times (November, 1997)
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Vegan
Thanksgiving/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups red lentils
4 cloves garlic — minced
2 cups fresh bread crumbs
3 tablespoons water or fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
CHESTNUT STUFFING:
1 tablespoon vegetable oil
2 medium onions (2 cups) — chopped
1 cup finely chopped red bell pepper
1 1/2 cups canned peeled chestnuts
2 cups fresh bread crumbs
1/4 cup chopped fresh sage
1/4 cup chopped fresh parsley
sage sprigs for garnish

In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a
boil, reduce heat, cover, and simmer until lentils are tender and water is alm
ost absorbed, about 15-20 minutes.
STUFFING: In a medium skillet, heat oil over medium heat. Add onions and
bell pepper and cook, stirring often, until vegetables are soft, about 7 minut
es. Remove from heat. In a food processor, combine onion-pepper mixture, ches
tnuts, bread crumbs, and sage, and pulse on and off until well-blended. Transf
er to a large bowl and season with salt and pepper.
Preheat oven to 350 degrees F.
Transfer cooked lentils to food processor. Add garlic, water or lemon jui
ce, bread crumbs, salt and pepper, and process until mixture becomes a smooth,
pliable dough. Spread out a large piece of parchment or wax paper on a flat su
rface. Transfer lentil mixture to paper and pat (I also used a rolling pin) i
nto an 11×14-inch rectangle.
Spread Chestnut Stuffing evenly over lentil layer. Starting with the shor
t end, carefully roll up lentil mixture, using paper to guide you (pull upward
on edge of paper to propel the dough forward and create rolling action). Press
roll firmly together with your hands as needed. Lift Roulade onto a lightly g
reased baking sheet and rub with softened butter or margarine. Bake until hea
ted through and top is just beginning to brown, about 15-20 minutes.
Transfer to a serving platter.

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Serving Ideas : Serve on platter surrounded by roasted veggies sage sprigs

NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I b
elieve it needed to cook much longer than the recipe says, perhaps even twice a
s long, to heat through. Also, by itself, the Roulade may be rather dry. I *s
trongly* recommend serving it with the Rich Mushroom Sauce or other gravy or sa
uce.

This Roulade is different than most in that its outer layer, which is made
of cooked lentils, is unbaked when it is rolled around the stuffing. It is bak
ed after rolling. This allows the dish to be assembled well in advance. Lefto
vers can be eaten cold, and Roulade slices can be made into sandwiches.

Ham and Broccoli Casserole

Recipe By : Mary Ash
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups ham — cubed
3 ounces cheddar cheese — grated
10 ounces broccoli, frozen — chopped
1 can mushroom soup
1 1/2 cups Bisquick® baking mix
1/2 cup milk, 2% lowfat

Heat oven to 350 degrees F. Mix ham, cheese, chopped broccoli and soup
in greased 1 1/2-quart baking dish. Stir remaining ingredients until
dough forms; drop by spoonfuls over broccoli mixture. Bake uncovered 40
to 45 minutes or until biscuits are browned and mixture is bubbly.

*Speedy Method – Follow directions above except omit biscuit topping.
Place casserole mixture in microwave oven and heat to boiling about 5
minutes on HIGH. Top with bisucit dough. Bake in 450 degree oven until
biscuits brown about 20 minutes.

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Apple Crisp

Recipe By : Betty Crocker
Serving Size : 6 Preparation Time :0:35
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups sliced tart apples — (about 4 medium)
2/3 to 3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup oats
1/3 cup butter — softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Heat oven to 375. Arrange apples in greased square 8x8x2 pan. Mix remaining
ingredients; sprinkle over apples. Bake untl topping is golde brown and
apples are tender, about 30 minutes.

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Serving Ideas : Serve warm with cream or ice cream.

NOTES : Apricot Crisp: Substitute 2 (17 oz) cans apricot halves, drained,
for the apples, and use the lesser amount of brown sugar.

Cherry Crisp: Substitute 1 (21 oz) can cherry pie filling for the apples,
and use the lesser amount of brown sugar.

Peach Crisp: Substitute 1 (29 oz) can sliced peaches, drained, for the
apples, and use the lesser amount of brown sugar.

Pineapple Crisp: Substitute 2 (13 1/2 oz) cans pineapple chunks, drained, or
2 (20 oz) cans crushed pineapple, drained, for the apples, and use the lesser
amount of brown sugar.

Title: Snickerdoodles (#1)
Categories: Cookies
Yield: 1 servings

Lori norman
Formatted by l. crouch
1 c Butter or margarine
1 c Sugar
2 Eggs
2 3/4 c Flour, sifted
2 ts Cream of tartar
1 ts Soda
1/4 ts Salt
1 1/2 tb Sugar
1 1/2 tb Cinnamon

Cream butter; add 1 c. sugar gradually. Beat in eggs, one at a time.
Blend in sifted flour, cream of tartar, soda and salt. Shape into
balls, using a level teaspoonful of dough; roll in combined sugar and
cinnamon. Place 2″ apart on ungreased cookie sheets. Bake at 400
degrees about 8 minutes. Makes about 5 dozen cookies.

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Title: GARLIC SOUP
Categories: Soups
Yield: 6 servings

1 tb Unsalted Butter
1 tb Olive Oil
1 lb Onions, corsely chopped
1 ea Bouquet Garni
1 x Salt freshly ground Pepper
28 ea Medium Garlic cloves, peeled
3 c Chicken Stock (or more)
3 oz French Bread, cut into piece
1 c Whipping Cream or Half Half

Melt Butter with oil in heavy large deep skillet over
low heat. Add Onions and garlic and cook until onions
are tender and golden brown, stirring frequently,
about 30 minutes.
Add 3 cups chicken stock, bread and bouget garni to
skillet and bring to a boil. Reduce heat and simmer
about 15 minutes. Remove bouget garni. Puree mixture
in small batches in blender. Transfer puree to heavy
large saucepan. Mix in cream. Stir over low heat
until heated through. Thin soup with added stock if
desired. Season with

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