FULL O’ BOLONEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Potatoes, cubed (about
1 1/2 Potatoes)
1 1/2 c Cubed bologna (1/2 pound)
2 T Minced green pepper
10 1/2 oz Cream of mushroom soup, can
-ned, condensed, undiluted
2 sl (large) American cheese,
-quarted

1. Combine all the ingredients except the American cheese, in a deep, 1
1/2-quart, heat-resistant, non-metallic, casserole.
2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are
tender.
Stir occasionally.
3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven
an
additional 30 seconds or just until cheese melts.

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Title: CHIMICHANGAS SUPREME PART 2
Categories: Mexican, Meats
Yield: 4 servings

(cont. from part 1)
1 c Shredded wisconsin
Cheddar cheese
1 c Sour cream
4 Black olives
1/4 c Chopped green onions
1 tb Whipping cream
Guacamole (see index)
2 c Shredded lettuce
4 Black olives

Crisp and well browned. Drain on paper toweling. 6. Preheat the broiler.
Place the chimichangas on an ovenproof platter or in a baking pan. Spoon
Red Chile Sauce over liberally. Sprinkle with grated cheese and green
onion. Place under broiler until the cheese melts. 7. Combine the sour
cream and whipping cream. Slice the remaining 2 tomatoes. Top the
chimichangas with the sour cream mixture and Guacamole. Garnish with
shredded lettuce, sliced tomato, and olives.

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Title: Spanakopita Nistisimi (Lenten Spinach Pie)
Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
Yield: 8 servings

Karen Mintzias
1 lb Curly endive
3 lb Fresh bulk spinach
-washed, large stems removed
3 bn Large scallions
– white and green chopped
– together
5 tb Fruity olive oil
1 Lemon
1 1/2 c Finely chopped fresh dill
1 ts Salt
Freshly ground black pepper
1 tb Rice or cracked wheat

MMMMM—————————PASTRY——————————–
1 1/2 c All-purpose flour
Extra flour for rolling
1 ts Sea salt
1 ts Baking powder
5 tb Olive oil (about)
1 tb Sesame seeds

Start by making the pastry. Sift the flour with the salt and baking
powder. Mix in about 6 tablespoons water, a little at a time, until
the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus
another teaspoonful, and a little more flour, if needed, to make a
cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
elastic. Cover it and set aside to relax for an hour or two.

For the filling, separate the curly endive leaves, so the vegetable
will cook in the same time. Steam the spinach and endive together in
a large pan, in the water clinging to the leaves, plus just an extra
1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When
they are wilted, but not mushy, drain them in a colander, pressing
firmly with the back of a wooden spoon to remove as much excess
liquid as possible. (Reserve the liquid for use in soup, or drink
with a squeeze of lemon juice, as the Greeks do.)

Saute the scallions in 2 tablespoons olive oil, until barely soft.
Add a few tablespoons of water if they stick to the pan. Roughly
chop the cooked spinach and curly endive and finely grate the zest
from the lemon. Then toss the cooked vegetables with the scallions,
parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
pepper, adding 3 tablespoons olive oil. Set aside until you are ready
to fill the pastry.

Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
inches deep and about 2-quart capacity and brush the inside with oil.
Divide the pastry into two unequal parts, and then again into halves.
On a floured surface roll out one of the larger pieces of pastry.
This should be large enough to line the dish, coming up and over the
sides – this should make it very thin. Fit it into the baking dish
and brush it with olive oil. Do the same with the second piece of
pastry, placing it on top of the first, and brush again with olive
oil.

Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
soak up excess juices, and fill with the spinach and herb mixture.
Roll out the remaining two pieces of pastry, separately, to fit the
top of the dish. Place the first on top of the spinach, brush with
olive oil, then place the second on top of that. Prick the pastry
with a fork in an attractive pattern and brush the entire top with
olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to
350 F for 45-50 minutes, until golden brown.

Source: Recipes from a Greek Island – by Susie Jacobs ISBN:
0-671-74531-X

Typed for you by Karen Mintzias

MMMMM

NO MORE CHINESE TAKE-OUT

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 bunch scallions — cut in 1 inch pieces
1 tablespoon pre-minced garlic
1 package pre-cut chicken tenders
1 package pre-cut broccoli or carrots
3 tablespoons water
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon powder ginger or 1 tablespoon fresh ginger —
chopped
1/4 pound snow peas — fresh or frozen

Heat electric wok at medium high setting.
Add oil and stir in scallions and garlic.
Add chicken and toss to coat.
Cook for 2-3 minutes. Add broccoli or carrots and water.
Cover and steam for 4 minutes.
Stir in vinegar, soy sauce and ginger.
Simmer mixture for 2 minutes.
Add snow peas and toss to coat. Serve with rice.

Yield: Serves 2 college student

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NOTES : Show #

CHICKEN ZUCCHINI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
EVA ESTES BXGT29B
1 lg Chicken (about 3 1/2 lbs)
2 Onions — unpeeled, halved
2 Garlic cloves
2 Whole cloves
2 lg Carrots — peeled, chopped
2 lg Celery ribs — chopped
1 md Turnip — peeled, chopped
1 lg Parsnip — peeled,chopped
3 Parsley sprigs plus 1/4 cup
Parsley — chopped
1 sl Lemon
10 Peppercorns
1 t Salt
3 c Chicken stock
1 lb Sweet Italian sausages cut
Into 1 inch pieces
1 c Pasta shells
2 md Zucchini — grated (abt 2/3#)
Salt and pepper to taste

Place the chicken in a 6-quart pot. Add all the
ingredients through the parsnip, plus the parsley
sprigs, lemon slice, peppercorns, and 1 tsp salt. Add
the chicken stock and enough water to cover the
chicken by 2 inches. Heat to boiling, skimming any
residue as it gathers. Reduce the heat and simmer,
partially covered, 1 hour.
Remove the chicken from the stock and set the stovk
aside. Allow the chicken to cool enough to handle,
then carefully remove the meat from the bones and cut
it into bite-size pieces. Cover and reserve. Return
the bones and skin to the stock. Returen it to the
boil; reduce the heat and simmer, uncovered, 45
minutes. Strain the stock into another pot, pressing
the vegetables gently with the back of a spoon to
release their juices. Meanwhile, saute the sausage
pieces in a lightly oiled heavy skillet until well
browned, about 8 minutes. Drain on paper towels. Add
the sausages to the stock. Heat to boiling; reduce the
heat. Simmer, uncovered, skimming any fat that rises
to the surface, for 20 minutes. Add the pasta shells;
cook 10 minutes longer. Add the zucchini and the
reserved chicken; cook 5 minutes. Add salt and pepper
to taste, and sprinkle with the chopped parsley.

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Title: BACON-OLIVE HOT APPETIZER
Categories: Appetizers
Yield: 4 servings

6 ea Bacon (fry, drain,crumble)
1 c Ripe Olives (chopped)
1/2 c Green onion tops (chopped)
1 1/2 c Sharp Chedar Cheese (shred)
1 t Curry
1/2 c Mayonnaise

Mix all ingredients. Toast bread on one side and cut in assorted
shapes. Spread mixture on untoasted side. Broil until brown or freeze
until ready to use.

MMMMM

LINGUINI TOMATO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Tomatoes, roasted and
Blended
2 tb Garlic, roasted and
Chopped
Salt, to taste
Pepper, to taste
6 Servings linguini, cooked,
Rinsed in tap water, and
Set aside
24 Roma tomatoes, grilled or
Oven-roasted and sliced
6 Portobello mushrooms (or
Other large mushrooms)
Grilled or sauteed and
Sliced
12 Fresh basil leaves

TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes
with garlic, salt, and pepper. Simmer over medium heat until reduced by
one-third.

JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over
medium heat. Add linguini ansd toss well.

Blanch the 6 of the basil leaves in a little boiling water.

TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma
tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf
in the middle of each bowl. Garnish each with a fresh unblanched basil
leaf.

Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

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Shrimp Wine-Sauced Spaghetti *** Linda/NY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Italian
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Green onions — chopped
1/4 teaspoon Oregano
1 cup Garlic — minced (or more)
1 dash Pepper
16 ounce Tomatoes — cut up
8 ounce Shrimp — peeled and cleaned
2 tablespoon White wine
1 tablespoon Cornstarch
1 teaspoon Sugar
4 ounce Spaghetti — hot
1 teaspoon Basil
1 tablespoon Cheese — grated romano chees

I probably post this recipe at least once a month….maybe even more…but I
think it is wonderful. It was originally posted by Ann Miller. Cook onion and
garlic in 2 t. oil. Add UNDRAINED tomatoes, wine, sugar and seasonings. Cover,
simmer 25 min . Add shrimp, return to simmer and cook about 5 min. To tender.
Blend cornstarch in 1 T. cold water, stir into shrimp mixture. Cook to bubbly.
Serve over the hot spaghetti and sprinkle with cheese. This is also excellent
made with scallops and/or chicken.

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Title: Onion-Flavored Rice Mix
Categories: Master mix
Servings: 1

4 c Uncooked Long Grain Rice 2 pk (1 1/4 oz) Onion Soup Mix
1 T Parsley Flakes 1 t Salt

Combine ingredients in a large bowl; stir until well blended. Put about 1
1/3 cups of mix into three 1-pint airtight containers and label as
Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8
months.

Makes about 4 cups of mix

Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups
cold water, and 1 T butter or margarine in a medium saucepan. Bring to a
boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
until liquid is absorbed.

Makes 4 to 6 servings

—————————————————————————–

Title: MYONG’S KIM CHEE
Categories: Korean, Relishes, Vegetables
Yield: 1 servings

1 Head bok choi (napa, etc)
-chopped into 2"x1″ pieces
1 Daikon radishes (or more)
– sliced thinly
2 Carrots; shredded
8 Garlic cloves (or more)
– thinly sliced
2 Garlic cloves; crushed
1 1/2 c Sea salt
1/2 c Flaked dried red peppers*
– *(crushed) OR MORE
1/3 c Fresh ginger root slices*
– *or more to taste
1 c Coarsely chopped scallions
1 Japanese horseradishes *
– *or more to taste
2 c -water (boiled)
2 c Rice vinegar
3 tb Sesame seeds

Mix all dry ingredients together. Place in a large
crockery or glass container that can be sealed
airtight. Pour liquids over them, vinegar first. If
the veggies are not covered by the liquid add more
vinegar…NOT water- Seal jar and place into
refrigerator for 2-12 weeks. *** NOTE *** The
refrigeration is necessary to prevent spoilage.

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