MELON MEDLEY SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small cantaloupe balls
2 c Small honeydew melon balls
2 c Small watermelon balls
2 c Small crenshaw melon balls
1 c Chopped celery
1/4 c Chopped pistachio/almonds
—–DRESSING—–
1/4 c Light sour cream
2 tb Honey
1 tb Minced fresh mint
Leaves
1 tb Triple sec liqueur
Lettuce leaves optional

Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.

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Title: ICY MELON FREEZE
Categories: Desserts, Fruits
Yield: 6 servings

3 c Melon, pureed
1/3 c Sugar
1 c Orange juice

Combine puree and sugar until sugar dissolves. Add
juice and stir. Place in a freezer container and
freeze until partially frozen. Place in a medium bowl
and beat with mixer until fluffy. Replace in
container, cover, freeze until firm. Scoop out and
serve on melon wedge.

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Sour Cream Dill Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons fresh dill — snipped
4 tablespoons cold vegetable shortening
2/3 cup sour crea

In a bowl, sift together the flour, baking powder, baking soda, salt and
sugar. Add the dill and the shortening; blend unti lit resembles meal. Stir
in sour cream and milk; stir until it just forms a soft sticky dough. Drop
by rounded tablespoons onto a buttered baking sheet and bake in the middle of
a prehated 425 oven for 15 to 17 minutes or until pale golden. Makes about
16 biscuits.

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Title: Mojhy Apples
Categories: Penn-dutch, Snacks
Servings: 1

1 c Corn Syrup
1 c Sugar
10 Apple
10 Wood Lollypop Sticks

Remove stems and replace with stick stuck halfway into the apple. Put sugar
and syrup in deep pan and stir slowly over slow fire until thoroughly
dissolved. Let boil until a small quantity when tested in water becomes
brittle. Remove pan from fire and place over boiling water. Then dip apples
and wind in circular motion until thoroughly covered with syrup. Place on
buttered pan with sticks upright and permit to cool. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM

TANGERINE-BERRY SALADS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Banana
1/2 c Sour cream or plain yogurt
2 Tangerines
1 c Blackberries
1/2 c Blueberries

Slice banana into blender or food processor. Add sour cream. Cover and
blend on high speed, or process, about 1 minute or until smooth. Cut
tangerines crosswise into 1/4-inch slices. Spoon about 1/4 cup banana
mixture on individual serving plates. Top with tangerine slices,
blackberries and blueberries. 4 SERVINGS; 130 CALORIES PER SERVING.

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Rugelach

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXGO5A
—–DOUGH—–
16 ounces Cream cheese
4 1/2 cups Flour
1 pound Butter/margarine — softened
—–RASPBERRY FILLING—–
2/3 cup Raspberry preserves
2/3 cup Almonds — chopped
—–APRICOT/ALMOND FILLING—–
2/3 cup Finely chopped almonds
2/3 cup Apricot preserves
2 cups Dried Apricots
—–CHOCOLATE FILLING—–
1 package German’s Sweet Chocolate
1 cup Chopped pecans
—–HONEY FILLING—–
1 cup Pecans — chopped
1/2 cup Honey
1 teaspoon Cinnammon

Cream margarine with cream cheese in large bowl of electric mixer.
Gradually add flour. Blend well.
Divide dough into four parts. Chill dough wrapped in waxed paper for 3-4
hours.

To shape: On floured surface, roll out one portion and cut into circles
w/ round cookie cutter. (You may need to gently knead in a small amount
of additional flour). Place 1/2 tsp. of raspberry filling mixture in
center of circle. Bring up two sides towards center; or you may fold in
half and form a crescent. Roll next portion of dough into a rectangle.
Spread chocolate filling mixture onto it. Roll 3rd portion of dough into
a matching rectangle and cover chocolate rectangle. Cut into small
squares. With last portion of dough, roll out and cut into circles with
cookie cutter. Place teaspoonful of apricot filling mixture in center of
circles. Top with 1/2 of a dried apricot Bring two sides of dough
towards center. If desired, with other half of dough, roll into a large
circle, then cut into triangles. Spread apricot, preserve and nut
mixture on triangles. Bake in 350 degree oven for 12-13 minutes.

While hot, roll in confectioner’s sugar. Cool and then put in airtight
containers. Later, before serving, roll in confectioner’s sugar again.
Makes approx. 40 cookies. Keep in airtight containers in a cool place.

Judy Garnett/Raleigh, NC

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Title: BARBECUED KABOBS
Categories: Bar-b-q, Appetizers, Meats
Yield: 6 servings

2 lb Boneless pork shoulder*
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 t Salt
1 t Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz)

* – cut pork shoulder into 1″ cubes.

** – seed and cut green peppers into 1″ squares.

1. Place pork cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour
over pork cubes. Cover and refrigerate for 4 hours or more, overnight
if desired. Drain and reserve.

3. Alternately thread pork cubes, peppers (1″ square), and pineapple
chunks on metal skewers. Brush with marinade and place on barbecue
grill as far as possible over glowing coals. Broil, brushing with
marinade and turning often, for 30 to 40 minutes.

MMMMM

Title: GREEN TOMATO RELISH BY MAVIS VAWTER
Categories: Relishes, Can/cure
Yield: 11 Pints

4 qt Green tomatoes; unpeeled,
– chopped
1 qt Onions; finely chopped
2 c Bell pepper; chopped
1/2 c Hot peppers; chopped
2 1/2 c White vinegar
1/4 c Pickling salt (not iodized)
1 ts Pickling spices
4 c White vinegar

After vegetables are chopped, drain off liquid and discard. Combine
ingredients in a dutch oven, bring to a boil and boil 20 minutes.
Pour into hot sterilized pint jars. Leave 1/2-inch at top of jar.
Put on hot lids and rings. Process 10 minutes in boiling water bath.

MMMMM

CREAM OF MUSHROOM SOUP (LIE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms,rinsed drained
2 tb Butter or margarine
1 Large onion,chopped
1/2 ts Dried thyme leaves
1/4 c All-purpose flour
6 c Chicken broth,reg-strength
1 Dried bay leaf
1 c Whipping cream
3 tb Dry sherry
Salt
Pepper

Mushroom soup is so readily available in cans that it
seldom occurs to the cook to make it from scratch. The
canned product is, in fact, so universal, reliable,
and chameleon-like in flavor that it has become the
base of a thousand casseroles.
If you seek a more intense mushroom flavor, however,
look no further. Erid Lie, tooting his own horn,
claims to have the answer to your prayers right here.
Flour plays a part in the thickening of this soup, but
the basic body and emphatic statement of mushroom
flavor come from cooking part of the mushrooms with
onions until they are mellow and lightly browned, then
pureeing them.
The flavor is further enhanced by adding sliced
mushrooms before the final heating.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ
1. Chop half the mushrooms; thinly slice the remaining
mushrooms and set aside.
2. Melt butter in a 5-6 quart pan over medium-high
heat; add chopped mushrooms, onion, and thyme. Stir
often until the vegetables are lightly browned, 15-20
minutes. Mix flour with vegetables.
3. Pour into a blender or food processor; whirl,
adding as much broth as needed to get the mixture
smoothly pureed. Pour mixture back into pan; add
remaining broth, sliced mushrooms, bay leaf, and
cream.
4. Bring soup to a boil on high heat, stirring
frequently. Reduce heat to low and simmer to blend
flavors, about 10 minutes. Add sherry, salt, and
pepper to taste. Make about 8 cups.

~ Eric Lie, Edmonds, WA

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Date: Mon, 07 Feb 94 11:43:23 PST
From: nlehrer@isx.com (Nancy Lehrer)

Wilted Watercress with Rice and Beans

1 can Kidney beans
1 can Garbanzo beans
1 can black beans
1 cup brown rice and 1/3 cup wild rice
-OR use a brown and wild rice mixture of your own
2 or more cloves garlic (to taste)
rosemary and/or sage to taste
Salt and Pepper to taste
Bunch or two of watercress (I suppose you could also use spinach)
Some fresh celantro

Cook rice as usual, but add extra water so that the rice is still somewhat
soupy when it is finished.

Add beans, garlic, salt, pepper and herbs to rice and heat through.

Serve hot rice mixture over bed of watercress and garnish with chopped cilantro