Title: BAILEY’S BOUILLABAISSE (FISH STEW)
Categories: Fish, Main dish
Yield: 9 servings

1 ea Onion, large diced
2 c Celery, diced
3 ea Potatoes, small diced
3 c Boiling water
2 c Skimmed milk
1 1/2 lb Cod or flounder
2 c Broccoli, diced
2 c Cauliflower, diced
1 1/2 t Salt
1/2 t Pepper
1/2 t Marjoram
1/2 t Basil

Cook the onion, celery, and potatoes in the water for 10 minutes. Mix
a little milk with the flour to form a soupy paste and set aside. Add
the remaining ingredients and bring to a boil. Add the flour mixture,
stirring constantly. Simmer for 15 to 20 minutes.

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Pork Chops With Scalloped Potatoes

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Casseroles Pork
Potatoes Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 rib or loin pork chops — 3/4 inch thick
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
1 1/2 Tsp salt
1/4 Tsp pepper
1 Can chicken broth — 14 1/2 oz
2 Tbsp cooking oil
additional salt and pepper — optional
6 c potatoes — thinly sliced
1 med onion — sliced
Paprika and chopped fresh parsley — optional

In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken
broth; cook and stir constantly until mixture boils. Cook for 1 minute;
remove from the heat and set aside.

In a skillet, brown pork chops in oil; season to taste with additional salt
and pepper if desired. In a greased 13-in. x 9-in. x 2-in. baking dish,
layer potatoes and onion. Pour the broth mixture over. Place pork chops on
top.

Cover and bake at 350 degree F for 1 hour; uncover and bake 30 minutes
longer or until potatoes are tender. If desired, sprinkle with paprika and
parsley.

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Mexican Style Pizza

Recipe By : Anita A. Matejka
Serving Size : 8 Preparation Time :0:15
Categories : Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
3 1/4 c flour (I use unbleached wheat flours)
1 pkg active dry yeast
2 tsps salt
1 c water — warm (120-130)
2 tbsps olive oil
—-Sauce—-
1 tbsp olive oil
1/2 c onion — chopped
1/2 c bell peppers — chopped
1 14.5 oz can tomato sauce
1 6 oz can tomato paste
4 tsps chili powder
1/2 tsp red pepper — flakes
1 tsp salt — or to taste
1/2 tsp black pepper — or to taste
1 tbsp parsley
2 15 1/2 cans beans — drained/mashed
2 c mozzarella cheese — shredded
2 c cheddar cheese — shredded

Preheat oven at 350. Prepare pizza pan with cooking spray and flour. To
prepare crust, in a mixing bowl, combine for 30 seconds 1 1/4 cups flour,
yeast, salt, water, and oil. Beat for 3 minutes more. Using a spoon, stir
in as much remaining flour as you can. Turn out onto lightly floured
surface. Knead in enough flour to make a stiff dough that is smooth and
elastic. Cover; let rest for 10 minutes. To prepare sauce, heat oil in a
skillet and cook onion and bell peppers over medium heat, stirring, for 2
minutes. Add tomato sauce,tomato paste, chili powder, red pepper flakes,
black pepper, parsley, and beans, after lightly mashed. Spoon mixture
evenly over crust. Sprinkle cheeses evenly over crust. Bake for 15 minutes
or until crust is golden. Remove from oven, let stand for 2 to 3 minutes,
then cut into slices.

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Almond Crescents

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Lb (2 Sticks) Unsalted Butter
2/3 Cup Sifted Confectioner’s Sugar Plus More
For Rolling
1 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1 Cup Coarsely Chopped Almonds
2 1/3 Cups Sifted All-Purpose Flour

1. Heat oven to 350° and line baking sheets with parchment paper. Cream
together butter and 2/3 cup sugar until fluffy. Beat in extracts, then add
almonds. Stir in flour and beat until well mixed.

2. Divide dough in half and roll each half into a log 1 inch in diameter. Cut
each log into 3/4-inch pieces, and roll each piece into a cylinder 2 inches
long. Place cylinders 1 to 2 inches apart on baking sheets, and form into
crescents.

3. Bake for 15 to 20 minutes, or until lightly golden. Let crescents cool, then
roll in additional sugar.

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BRAZIL CASHEW NUT ROAST WITH CHESTNUT STUFF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or water
1 md Onion — finely chopped
1 Garlic clove — crushed
5 Celery stalks
— finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
— (available at some
— health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 t Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper — to taste
1 c Chestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan
over medium heat and cook the onion until transparent,
about 5 to 7 minutes. Add the garlic and celery and
cook 1 minute longer.

Put the mixture in a large bowl with the cashews and
Brazil nuts, millet, bread crumbs, potatoes, herbs and
spices, lemon juice, and grated rind. Add enough wine,
stock, or water to moisten the mixture so it holds
together. Season lightly with salt and pepper and mix
well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.
Cover with chestnut puree, then add the remaining loaf
mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook – by Ingrid Newkirk and
PETA Typed for you by Karen Mintzias

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YAM AND SPLIT PEA SOUP WITH FRESH GINGER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Mcdougall
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried split peas
3 md Yams, peeled and diced
3 Leeks, diced
2 tb Sliced fresh ginger
4 Celery stalks, diced
3 Carrots, diced
1 t Salt
3 tb Braggs aminos
Water
1/8 ts Cayenne pepper

Place all the ingredients except the cayenne pepper in
a large pot. Add water so that there are 2 inches of
water over the vegetables. Cover, bring to a boil,
turn down the heat and simmer for 2 hours, or until
all the ingredients are mushy. Stir often to prevent
sticking. If the soup becomes too thick while it is
cooking, add some boiling water, or your can thin it
with a bit of water at the end of the cooking time for
a lighter soup. Add cayenne pepper, adjust the
seasonings, and serve.

From “The High Road to Health” by Lindsay Wagner
Ariane Spade

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Title: HAM SKILLET GUMBO
Categories: Ethnic, Soups
Yield: 4 servings

2 c Dice cooked ham
1 c Chopped green bell pepper
1 c Chopped onions
1 pk Cut okra (10oz)
1 cn Tomatoes (15oz)
1 c Chicken broth
1 c Water
1 t Salt
1/4 t Black or cayenne pepper
1 c Uncooked rice

1. Combine all ingredients except rice in a large, heavy skillet;
bring to a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice
is tender. From: Michael Orchekowski (Home_Cooking)

—–

Title: Favorite Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 84 servings

1 c Butter or margarine;
-softened
1 c Peanut butter
1 c Firmly packed brown sugar
1 c Granulated sugar
2 Eggs
1 ts Vanilla
3 1/2 c All-purpose flour
1 ts Baking soda

1. In large bowl of an electric mixer, beat butter until creamy.
Gradually beat in peanut butter, then brown sugar, then granulated sugar.
Beat in eggs, then vanilla.
2. In another bowl, stir together flour and baking soda; gradually add
to butter mixture, blending thoroughly. Roll dough into 1-inch balls and
place 2 inches apart on greased baking sheets. Press balls down with a
fork, making a crisscross pattern on top of each with fork tines.
3. Bake in a 375F degree oven for 10 to 12 minutes or until golden brown.
Let cool on baking sheets for about a minute, then trasfer to racks and
let cool completely. Store airtight.
Makes about 7 dozen.

—–

Title: Bagels (Breadmaker)
Categories: Breads, Machine
Yield: 12 servings

MMMMM————————–SMALL (8——————————-
2/3 c Water
1 tb Honey
1 ts Salt
2/3 c Whole wheat flour
1 1/3 c Bread flour
1 ts Yeast

MMMMM————————-MEDIUM (12——————————
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Whole wheat flour
2 c Bread flour
1 1/2 ts Yeast

MMMMM————————-LARGE (16——————————
1 1/3 c Water
2 tb Honey
2 ts Salt
1 1/3 c Whole wheat flour
2 2/3 c Bread flour
2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then
let the dough rise for only 20 minutes in the machine. Even if your
cycle runs longer, simply remove dough after 20 minutes and turn off
the machine. Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle,
pressing the ends together. You may find it necessary to wet one end
slightly to help seal the ends together. Place these on a well
greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a “nonaluminum pan”, (Donna
German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking
for about 30 seconds on each side. Remove bagels, drain on a towel,
sprinkle with poppy seeds, sesame seeds or dried onion bits if
desired and place on the greased baking sheet. Bake in a preheated
550 degree oven for 8 minutes. This recipe is from Donna German’s
first Breadmachine Cookbook, pages 160- 161.

MMMMM

>

Lucy’s Salmon Soup

Recipe By : Lucy, Juneau, Alaska
Serving Size : 8 Preparation Time :0:00
Categories : Galley

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons butter
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
2 tablespoons flour
1 8 oz can stewed tomatoes
3 cups milk
1 7 3/4 oz can salmon
2 tablespoons parsley
1 cup grated monterey jack cheese

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and
enough water to cover Simmer until potatoes are tender. Melt remaining 2
tablespoons butter; blend in 2 tablespoons flour to make a roux. Add
roux and evaporated milk to potatoes. Heat until thickened over medium
heat stirring constantly. Add seasonings, salmon and tomatoes. Heat
until steamy. Do not boil. Add cheese just before serving.

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