Title: ONIONS STUFFED WITH GARLIC AND CHESTNUTS
Categories: Garlic, Salads, Vegetables
Yield: 4 servings

4 lg Spanish onions
3 Slices bacon, chopped
1 tb Butter
1 Whole head fresh garlic,
Peeled and chopped
1 cn (8 oz.) water chestnuts,
Drained and chopped
1/4 c Bread crumbs
1/2 ts Salt
1/4 ts Black pepper
1 c Apple cider

Put the unskinned onions in boiling water for about 5
minutes. Remove and cool. Cut of tops, peel, and
scoop out the insides. Chop the insides of onions.
Set aside. In frying pan cook bacon until crisp.
Drain off fat, add butter and saute the bacon bits,
chopped onion, and the chopped cloves of garlic until
just lightly brown. Add the water chestnuts and bread
crumbs and continue to brown for another 3 minutes.
Add salt and pepper. Fill each onion with the mixture.
Place in casserole. Pour apple cider over and bake at
375 degrees for 45 to 50 minutes.

—–

Title: Brisket Marinade
Categories: Marinades
Yield: 1 servings

1 tb Garlic salt
1 tb Pepper
1 ts Onion salt
1/2 c Vinegar
1/3 c Catsup
1/2 c Worchestershire sauce

Marinade brisket (app. 10 lbs.) in sauce for 12 hours prior to cooking.
—–

Grand Marnier Souffle

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

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

Butter

Sugar,granulated

3 tb Butter

3 tb Flour

1/4 ts Salt

1/2 c Milk

4 Eggs,separated at room temp.

1/2 ts Cream of tartar

1/2 c Sugar,granulated

1/4 c Grand Marnier liqueur

1 Orange rind,grated

Sugar,confectioners’

Whipped cream

1.butter 1 1 1/2- to 2-quart souffle dish or casserole; dust with sugar and

set aside.

2. Melt 3 tablespoons butter in medium saucepan over medium-high heat;

blend in flour and salt.

3. Cook, stirring constantly, until mixture is smooth and bubbly; stir in

milk all at once.

4. Cook, stirring, until mixture boils and is smooth and thickened; set

aside.

5. In large mixer bowl, beat egg whites with cream of tartar at high speed

until foamy.

6. Add granulated sugar, 2 tablespoons at a time, beating constantly until

sugar is dissolved and whites are glossy and stand in soft peaks.

7. Thoroughly blend in egg yolks, liqueur and orange rind into reserved

sauce.

8. Gently, but thoroughly, fold yolk mixture into whites.

9. Carefully pour into prepared dish; bake in preheated 350’F. oven until

souffle is puffy, delicately browned and shake slightly when oven rack is

gently moved back and forth, about 45 to 55 minutes.

10. Dust with confectioners’ sugar and serve at once with whipped cream.

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PORTUGUESE BISCOTTI

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Butter
1 tb Lemon zest
1/4 c Lemon juice
3 Egg
3 c Flour

In large bowl of an electric mixer, beat 1 cup of the
sugar and butter until well blended. Add lemon peel
and juice; mix to blend. Beat in eggs, 1 at a time,
until smooth. Gradually stir in 3 cups of the flour,
mixing well. cover and chill until dough is firm
enough to handle easily, at least 3 hours or as long
as 2 days. For easier handling, chill the dough
before you form the ring-shaped cookies. Divide dough
in half. Cover and chill 1 portion. Divide other half
into 8 equal pieces. With floured fingers, roll each
piece on a lightly floured board to make a 10-inch
rope. Overlap ends of each rope slightly to form a
ring. Place rings about 1 inch apart on a greased
14×17 inch baking sheet. Sprinkle light with sugar.
Bake in a 300 F. oven until golden, 35-40 minutes.
Remove cookies from pans and let cool completely on
racks. Repeat with remaining dough. Serve or store
airtight up to 10 days.

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Title: Mama’s Potato Soup
Categories: Soups
Yield: 4 Servings

-JUDI M. PHELPS
2 tb Oil
4 Cloves garlic; minced
1 c Onions; finely chopped
3 md Tomatoes; peeled and chopped
1/2 c Green chilies; chopped
1 tb Flour
2 qt Chicken broth; hot
2 1/2 c Raw potatoes; peeled and
-cut into small cubes
2 ts ;salt or to taste
1 ts Black pepper
2 md Sized carrots; peeled and
-thinly sliced
1 md Sized zucchini; thinly
-sliced
2 c Monterey Jack cheese; cut
-into small cubes

Heat oil in 3-quart saucepan and add garlic, onions,
tomatoes and green chilies; saute for 3 minutes. Stir
in flour and cook for 2 more minutes. Continue
stirring as you pour in the hot broth. Add potatoes,
salt and pepper. Cover pan and simmer over low heat
for 20 minutes. Add carrots and zucchini and cook for
15 minutes longer or until potatoes are tender. Just
before serving add the cubed cheese. Makes 4 to 6
servings. Source: The Garlic Lovers Cookbook.

Shared and MM by Judi M. Phelps. jphelps@slip.net or
jphelps@best.com

—–

Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S
Categories: Burma, Seafood
Yield: 4 servings

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut
-into 1/2-inch round slices
1/4 lb Dandelion greens, green
-leaves only, halved

Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.

Serve warm with other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

—–

Title: Buddhist Nuoc Leo
Categories: Vietnamese, Condiment, Ceideburg 2
Yield: 1 servings

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste (optional)
1 tb Roasted peanuts [I use
-unsalted Planter’s]

Here’s one that’s very simple and good. This sauce is used in
Buddhist vegetarian dishes.

Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.

From “The Classic Cuisine of Vietnam”, Bach Ngo and Gloria Zimmerman,
Barron’s, 1979.

Posted by Stephen Ceideberg; March 27 1991.

MMMMM

GARDEN CALZONES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 md Onion — finely chopped
1 bn Broccoli — trimmed, finely
-chopped
2 c Mushrooms — coarsely chopped
1 md Red bell pepper — seeded and
-chopped
2 Garlic cloves — minced
10 oz Spinach — well washed, stems
-removed and leaves coarsely
-chopped
1/2 c Fresh basil — chopped
1 Recipe pizza dough (see
-recipe)
1 c Tofu “Cheese” Sauce (see
-recipe)

In a large skillet, heat the olive oil over medium
heat. Add the onion, broccoli, mushrooms, red pepper,
and garlic and cook until the onion is softened, about
5 minutes. Add the spinach, cover and cook until the
spinach is wilted, about 2 minutes. Remove the lid and
cook until the excess liquid has evaporated, about 3
minutes. Stir in the basil and Tofu “Cheese” Sauce.

Preheat the oven to 350 degrees. Lightly oil a baking
sheet and dust with cornmeal.

Flour your hands and a rolling pin. Turn the pizza
dough out onto a floured work surface andpunch down.
Divide the dough into four pieces and shape each one
into a ball. Roll each ball into a 10-inch circle,
about 1/8 inch thick.

Divide the vegetable filling evenly among the dough
circles, placing it in the center of each dough
circle. Fold the dough circles in half over the
filling. Roll up the edges to form a 1-inch-thick
border on each calzone, and flute. Carefully transfer
the calzones to the baking sheet.

Bake until lightly browned, 20 to 30 minutes.
Servehot or at room temperature.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

Title: FRESH VEGETABLE PIZZA
Categories: Appetizers, Vegetables
Yield: 60 servings

2 c Pillsbury Crescent Rolls
8 oz Sour cream
1 1/2 tb Prepared horseradish
1/4 ts Salt
1/8 ts Pepper
2 c Fresh mushrooms, chopped
1 c Chopped, seeded tomatoes
1 c Small broccoli florets
1/2 c Chopped green peppers
1/2 c Chopped green onions

1>. Heat oven to 375 deg.F. Separate dough into 4 long
rectangles. Place rectangles crosswise in an ungreased
15 x 10 x 1-inch baking pan; presss over bottom and 1
inch up the sides. Seal perforations. Bake 14 to 19
minutes or until golden brown. Cool completely. 2>.
Blend sour cream, horseradish, salt and pepper until
smooth. Spread evenly over crust. Top with remaining
ingredients. Cut into appetizer-size pieces.
Refrigerate.

—–

LATIN BLACK BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Mexican
Soups Mcdougall

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Black beans — dried
8 c Water
1 Onion — chopped
1 Green bell pepper — chopped
2 Cl Garlic — crushed
1 t Oregano
1 t Ground cumin
6 oz Tomato paste — canned
3 tb Red wine vinegar
1 tb Tamari soy sauce, low sodium
2 c Brown rice — cooked
1/4 c Green chiles — chopped
1/4 ts Tabasco sauce
2 tb Fresh coriander — chopped fre

Recipe by: McDougall Plan Place beans and water in a
large soup pot. Bring to boil; cook for 2 minutes.
Remove from heat, cover, and let rest for about 45
minutes. Return to heat. Add onion, garlic, green
pepper, oregano, and cumin. Cover and let cook over
low heat for 1 1/2 hours. Add tomato paste, vinegar,
and tamari. Cook an additional 30 minutes. Add chilis,
rice, Tabasco, and coriander. Cook 10 minutes. Serve
hot.

HELPFUL HINTS: This is a very spicy soup. Use less
Tabasco and less coriander if you prefer your foods
less spicy. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

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