Title: CHEESE AND SPINACH BORAG
Categories: Cheese/eggs
Yield: 8 servings

4 c Spinach; blanched, drained,
– and chopped
1 lb Monterey Jack cheese, grated
1/3 c Cream cheese
1 Egg; beaten
1 tb Fresh parsley, chopped
1 ds Cayenne pepper
1/2 ts Salt
1/4 ts Pepper
1 pk Phyllo dough
1/2 c Butter (or as needed)
– melted
1 c Milk
1 Egg

In a medium bowl place the blanched spinach, Monterey Jack cheese,
cream cheese, the first beaten egg, parsley, cayenne pepper, salt,
and pepper. Mix the ingredients together so that they are well
blended.

On a buttered flat baking pan place 2 sheets of the phyllo dough.
Brush on the melted butter. Repeat this process until half of the
phyllo dough is used. Spread on the cheese-spinach mixture. Place 2
sheets of the phyllo dough on top. Brush on the melted butter.
Repeat this process until the rest of the sheets are used. Carefully
slice the layers into squares.

In a small bowl place the milk and the second egg, and beat them
together. Generously brush the mixture on top of the squares.

Preheat the oven to 350 F. Bake the squares for 30 to 40 minutes, or
until they are a light golden brown.

Source: Papa Garo’s – Redondo Beach, California “Southern California
Beach Recipe” by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed
for you by Karen Mintzias

MMMMM

POCKET SOUP – GOLDBECK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Split peas, dried
2 tb Cracked wheat
1/4 c Dehydrated vegetable flakes
— (soup greens)
2 ts Sesame seeds
2 ts Sunflower seeds
1 t Nutritional yeast
1/2 ts Salt

Grind split peas, cracked wheat, vegetable flakes and seeds in blender
until
they are a fine powder. Combine ground mixture with yeast and salt. Store
in
a covered container at room temperature. To use, add 1 heaping teaspoon
soup
mix to 6 ounces of boiling water, or 2 level teaspoons to 1 cup boiling
water. Stir, let sit a few minutes, and serve. Makes 3/4 Cup dried soup
mix –
enough for 18 cups of soup. Note: this is one of those times when a blender
seems to do a much more efficient job than the food processor. Note 2:
Those
who enjoy an instant cup of broth but are dismayed by the use of flavor
enhancers and the abundance of salt in commercial brands may welcome the
chance to make their own soup mix.

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Title: SWISS CRABWICHES
Categories: Breads, Cheese/eggs
Yield: 4 servings

1/4 c Almonds-slivered
1/4 c Sour cream
1/4 c Mayonaise
1 ts Dry mustard
1 ts Lemon juice
1/4 ts Garlic powder
1/8 ts Pepper
1/8 ts Nutmeg-ground
1/4 lb Bacon-cooked, drained, crumb
3/4 lb Crabmeat
6 Green onions with tops, slic
2 c Swiss cheese shredded
4 Rolls-kaiser or french

————————JOYCE IN SUN CITY, AZ, FOR T————————

Toast almonds until lightly browned. Toast split buns. Stir next 7 items
until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and
cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking
sheet and broil 6 inches from heat until golden brown. 2 open faced
sandwiches per person.
01/02/92 9:51 AM FOOD AND WINE CLUB TOPIC: FOOD FORUM
TIME: 12/23 11:46 AM TO: PATRICIA WILLIFORD (BPMC88A) FROM: JOYCE
ALENSKIS (XMXX58B) SUBJECT: R-MM LEFTOVER HAM #1 Pat: Here are a few
recipes that are our favorites:

—–

Corn Chowder

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup chopped onion
2 tablespoons butter or margarine
1 cup frozen hash brown potatoes
1 cup diced cooked ham
1 10 oz pkg frozen corn
1 cup cream-style corn
1 10.5 oz can cream of mushroom soup — undiluted
2 1/2 cups milk
salt and pepper — to taste
parsley flakes

Combine onion, margarine, potatoes, ham, corn, cream of mushroom soup, and milk
in Crock-Pot. Cover and cook on High 4 to 5 hours. Salt and pepper to taste.
Garnish with parsley flakes. serve

Serves 8

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Title: ARTICHOKE TART IN WALNUT PASTRY
Categories: Pies, Vegetables
Yield: 8 servings

8 ea Chopped scallions,
6 oz Jar marinated artichoke hear
1 c Light cream
3 ea Eggs
1/2 t Salt
1 c All purpose flour
1/2 t Salt
8 T Cold unsalted butter, cut up
1 ea Egg
1 ea Garlic clove, finely minced
4 T Butter
1 x Ground pepper to taste
8 oz Gruyere cheese, grated
1/2 c Walnuts, toasted, cooled

Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic
in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and
pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the
partially baked crust. 4. Bake 35 minutes until golden and slightly puffy.
Let rest 10
WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt
to work 2. Place pieces of butter atop dry ingredients and pulse until
mixture 3. Add egg and process just until mixture begins to hold together.
Do 4. Remove dough from processor and shape into a flattened disc. Cover
5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line
chilled pastry with large sheet of aluminum foil and fill with

—–

Title: BATTER FOR FRYING – ORIENTAL
Categories: Chinese, Condiment
Yield: 1 servings

2 Eggs; beaten
3/4 ts Salt
1/2 ts Garlic powder; or fresh
-garlic, finely minced
1/2 c All purpose flour
1/4 c Cornstarch
1/2 c Milk
1 tb Honey
1 ts Lemon juice
2 tb Sherry
1 ts Ginger; fresh, put thru
-garlic press (or grated)

Mix eggs, salt, garlic, flour, cornstarch, and
milk to make a smooth batter. Mix honey, lemon juice,
sherry and ginger together and marinate shrimp (split
in back), lobster (cut in cubes), chicken (cut in
pieces 1″ x 2"), or thin-sliced pork for at least 15
minutes. Fry dipped pieces in peanut oil until light
brown. OPTION: Cool fried pieces after frying, then
refrigerate, if desired, and later redip in batter,
refry until golden brown. Even crunchier, and great
as appetizers for a party that you can prepare ahead
and still serve HOT at the last minute! It makes
enough batter for 1 lb. of Shrimp, Lobster Meat,
Chicken or Pork.

—–

CAULIFLOWER ITALIANO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
1 tb CHOPPED ONION
2 tb CHOPPED GREEN PEPPER
1 SMALL CLOVE GARLIC CRUSHED
1 c CHERRY TOMATOES HALVED
2 tb ITALIIAN SALAD DRESS
1/2 ts SALT
3 c SMALL FRESH CAULIFLOWERETS

IN AN 8″ SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD
CAULIFLOWERETS AND 1/4 CUP WATER.COOK,COVERED,OVER LOW HEAT FOR 10
MINUTES.ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5
MINUTES.STIIR IN REMAINING INGREDIENTS;HEAT THROUGH.SERVES 6

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Title: SADDLEBAG CHILI*
Categories: Chili, Main dish, Tex-mex, Meats
Yield: 8 servings

4 lb Beef briskit (rough ground)
3 Medium onions coarsely chopp
5 Cloves of garlic minced
6 Pieces of bacon
1 12 oz. beer
2 oz Sour mash whiskey
2 tb Lackstrap molasses
1/2 ts Llspice
1 ts Salt to taste
4 tb Round cumin
1/2 c Omato paste
3 c Omato sauce
1 ts Orcestershire sauce
1 Green Bell pepper chopped
1 Red Bell pepper chopped
2 tb Ayenne flkes
8 Fresh whole Jalapeno~ pepper
2 tb Basco sauce
1/4 c Asa harina (fine ground yell

Fry bacon. Reserve the grease. Eat the bacon! Saute
the onions and Bell peppers in the bacon grease with
1/2 of the minced garlic. Fry up the briskit. Pour the
beer and the whiskey into the LARGE pot and turn heat
to medium high. Dump in the onions peppers that you
sauteed tomato sauce, Jalapenos, 3/4 of the cumin, the
Worcestershire sauce, Cayenne flakes, the Tabasco
sauce. When it begins to boil reduce heat to Medium
and add all other ingredients except the 1 remaining
Tblspn of cumin. Cook on med. low to low heat for 1
hour, stirring frequently. Add the last of the cumin
now and cook for another 10-15 minutes on medium high.
Stir constantly during this last cooking period.

—–

WOODCOCK LEGS SAUTEED IN GARLIC BUTTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Woodcock legs
1 cl Garlic, pressed
2 tb Butter
1 tb Oil
Salt to taste
Pepper to taste

Melt butter and oil in a heavy-bottomed skillet and
saute garlic for one minute, stirring so it won’t
scorch. Add woodcock legs and cook two to three
minutes on each side, turning once to brown evenly.
Don’t cook for much more than five or six minutes in
all.

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CHEWY COOKIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-FHMN87A
1/3 cup Vegetable oil
2 Pkts brown sugar substitute
1 teaspoon Vanilla
1 Egg
1 cup Wheat flake cereal
1/2 cup All-purpose flour
1/4 cup Whole wheat flour
1/2 teaspoon Baking powder
2 tablespoon Wheat germ
1/2 cup Chopped raisins
1/2 teaspoon Baking soda
1 tablespoon Water

Mix ingredients in bowl. Last adding the soda disolved in water. Drop by
teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8 to 12 minutes.
From ADA Family Cookbook vol. II. Exchanges per one cookie: 1/2 bread, 1/2 fat
Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42

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