Pasta with Broccoli and Spinach

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 grams Penne
1/4 cup White wine
15 grams Butter
3 Spinach leaves
1/2 Onion
1/4 cup Grated parmesan cheese
1/4 teaspoon Ground nutmeg
1/4 cup Grated cheddar cheese
125 grams Broccoli florets

Preparation: chop the onion and shred the spinach leaves.

Alternative to wine: white grape juice works just as well.

1. Cook the pasta in a large quantity of boiling water until just tender.
Drain and place in a greased, shallow, ovenproof dish and keep warm.

2. Melt the butter in a large pan. Add the onion and cook over a low heat
for 3-4 minutes.

3. Add the nutmeg, broccoli and spinach. Pour over the wine or grape juice.

4. Cover and cook over a low heat for 5 minutes.

5. Spoon the vegetable mixture over the pasta. Top with the cheeses and
bake at 180C for 5 minutes, or until the cheese has melted and browned.

Serve immediately.

Recipe courtesy of: Kaz Glover, 04 Feb 93 19:44:35

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Title: Lentil Soup Supreme
Categories: Soups
Yield: 6 servings

1/4 c Onion; diced
1/2 c Celery; diced
1/2 c Carrots; diced
1/4 lb Bacon; raw, diced
1/2 c Leeks; chopped
1 c Lentils; cooked
2 tb Tomato paste
1 1/2 c Bouillon
Salt and pepper; to taste
1 tb Vinegar
4 Frankfurters; sliced thin
; sauteed in butter

Recipe by: Gladys Taber Mix together all ingredients except the
vinegar and frankfurters, and cook about 45 minutes. Cool slightly,
then put in the blender and blend until smooth. Add vinegar and
frankfurtres and bring to a boil.

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber,
1972. ISBN-0-397-00877-5
MMMMM

Creole Pork Pot Luck

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 Pork chops,center-cut (3/4")

1/4 ts Cayenne pepper

1 ts Paprika

Salt

1 tb Vegetable oil

1 1/2 c Onion,sliced

1 1/2 c Green bell pepper,sliced

2 c Rice,uncooked

1 cn Corn,whole-kernel (12oz)

4 c Water

1/2 ts Black pepper

3 Tomatoes,fresh,1/2″ slices

1. Season pork chops with cayenne pepper, paprika and 1 1/2 teaspoons

salt.

2. In Dutch oven, brown chops in hot oil; remove and reserve.

3. Add onions and bell peppers to skillet; saute until soft.

4. Stir in rice and cook until golden.

5. Add corn, water, 1 teaspoon salt and pepper; arrange chops on top.

6. Bring to a boil, cover tightly and bake in preheated 375’F. oven 25

minutes.

7. Insert tomato slices between each chop; cover and bake 10 minutes each

longer.

NOTE: 2 packages (6 1/2 ounces each) Creole or Spanish rice mix can be

substituted for rice, onion and bell peppers in original recipe. Adjust

liquid according to package directions. Bake at temperature and time

specified above.

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Pecan Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Pecans,shelled

1/4 c Butter,unsalted

1/2 Juice of lemon

1 ts Worcestershire sauce

1. Spread pecans on cookie sheet and roast in preheated 350’F. oven 10

minutes.

2. Coarsely chop half the roasted pecans and reserve for garnish.

3. Put remaining pecans in blender or food processor container.

4. Add butter, lemon juice and Worcestershire sauce; blend until very

smooth.

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Down South Barbecue

Recipe By : bobbi744@sojourn.com
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Pork
Sandwiches 4 Star
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — sliced, divided
4 to 5 lbs. pork shoulder roast — or fresh picnic
5 to 6 cloves
2 cups water
1 onion — chopped
16 oz. bottle barbecue sauce
salt and pepper — to taste
1 teaspoon vinegar — if too sweet
hamburger buns or Kaiser rolls
pickle slices

Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and
one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on
Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator. Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back
fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or
High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices. Wonderful!! MC
formatting and posted by bobbi744@sojourn.com

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NOTES : A real favorite for picnics and casual parties.

Title: Cherry Cheesecake Squares
Categories: Desserts
Yield: 18 Servings

2 c Graham cracker crumbs
1 c Sugar, divided
14 c (1/2 stick) butter OR
Margarine, melted
3 pk Cream cheese, softened
1 ts Vanilla
2 Eggs
1 Can (20 oz) cherry pie-
Filling

Mix crumbs, 1/4 cup of the sugar and butter. Press
into 13 x 9 inch baking pan. Bake at 325F for 10
minutes. Mix cream cheese, remaining 3/4 cup sugar and
vanilla with electric mixer on medium speed until well
blended. Add eggs; mix just until blended. Pour over
crust. Bake at 325F for 35 minutes or until centre is
almost set. Cool. Refrigerate 3 hours or overnight.
Top with pie filling. Cut into squares. Garnish, if
desired. Makes 18 servings. Prep time: 20 minutes
plus refrigerating. Baking time: 35 minutes. ch

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Cold Curried Carrot And Coconut Milk Soup With Crisp Shrimp

Recipe By : Cooking Live Show #CL1A05/1A06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup finely chopped scallion (about 3)
1/3 cup chopped onion
2 teaspoons finely grated peeled fresh gingerroot
1 tablespoon unsalted butter
1 1/2 teaspoon curry powder
3/4 pounds carrots — peeled and sliced
— thinly (about 2
— cups)
1 1/4 cup low-salt chicken broth — hot
1/2 cup canned unsweetened coconut milk — (up to 3/4)
2 teaspoons fresh lime juice plus additional to taste
ice water for thinning soup
garnish:
scallions brushes

In a large heavy saucepan cook chopped scallion, onion, and gingerroot
in butter with curry powder and salt and pepper to taste over
moderately low heat until softened and add carrots and broth. Simmer
mixture, covered, 15 minutes, or until carrots are very soft.

In a blender puree mixture in batches with coconut milk until very
smooth, transferring as pureed to a bowl. Stir in 1 tablespoon lime
juice and chill soup at least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice and
salt and pepper.

Garnish with scallions and Crisp Shrimp

Yield: 3 cups

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GOLDEN OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sifted all-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Sugar
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
3 tb Vegetable oil
1 Egg — beaten
1 c Milk

Sift together flour, baking powder, salt and sugar
into bowl. Stir in oats. Add remaining ingredients;
stir only until dry ingredients are moistened. Fill
greased medium-sized muffin cups 2/3 full. Bake in
preheated hot oven (425 F.) about 15 minutes. Serve
piping hot.

FRUIT OR NUT MUFFINS: Add 1/2 cup raisins, chopped
pitted dates or nutmeats with the oats.

CINNAMON-TOPPED MUFFINS: Combine 2 tablespoons sugar,
2 teaspoons all-purpose flour, 1 teaspoon cinnamon and
1 teaspoon melted butter or margarine. Sprinkle over
muffins before baking.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: Individual pecan pies
Categories: Desserts, Pies, Cakes
Yield: 6 pies

6 oz Plain flour
5 oz Melted butter
1 tb Icing (confectioners) sugar
1 tb Water
3 1/2 oz Pecan nuts (broken large)
2 Eggs (size 3/medium)
2 oz Dark brown soft sugar
5 oz Golden syrup (corn syrup)

Mix together the flour, icing sugar, water and 4 oz of
the melted butter. (You should kneed together for a
good mix).

Divide between 6 x 4 inch flan tins or small bun tins
and press up the edges (prick lightly with a fork to
reduce the amount the centre rises)

Place on a baking tray and blind bake in a preheated
oven at 190C/375F/gas mark 5 for 10 to 15 mins (until
golden brown)

Remove and divide the chopped pecans between the
pastry cases.

Whisk the eggs, then stir in the sugar, syrup and
remaining 1 oz melted butter. Beat well and spoon into
the pastry cases, filling almost to the top. (this
makes probably 50% TOO much mixture for me)

Return to the oven for 25 to 30 minutes, until set and
golden.

Serve hot or cold with cream, creme fraishe or ice
cream.

Time: about an hour and a quarter for one batch.
Source: Sainsbury’s golden syrup suggested recipe

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Title: SALT BAKED CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

3 lb Fryer
6 lb Rock salt
Parchment paper
1/4 c Peanut oil
1 ts Salt
3 tb Dark soy sauce
1 Whole star anise
2 tb Sherry
1 tb Fresh ginger, minced
1 tb Garlic, minced
2 Green onions, chopped

Preparation: Wash chicken pat dry. Swab cavity
with sherry; stuff with ginger, garlic green onions;
seal with clip or string. Rub outside of chicken with
dark soy sauce; allow to stand until soy sauce is
absorbed. Wrap chicken in 3 layers of parchment paper,
tie with string, coat outer layer with peanut oil.

Baking: In wok or large pot, heat rock salt, stirring
periodically, until it begins to brown. Place wrapped
chicken in rock salt, spooning some salt around sides
over top. Cook for about 10 minutes. Turn over
chicken, cover with rock salt (but always have at
least 2″ layer of salt under chicken) cook for
another 10 minutes. This cooking time will give a
moist, slightly underdone chicken. Increase baking
time to 15 minutes on each side, for well done.

Remove chicken from salt; strip off paper; allow to
stand for 15 minutes to cool congeal juices. Cut in
half, then into bite-size pieces. Serve with soy dip.

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