Title: B-B-Q meatballs and Smokies (Great)
Categories: Marie, Appetizers, Christmas
Yield: 10 servings

1 1/2 lb Hamburger
5 sl Bread
1/2 c Water
2 ts Chives
1 tb Salt
Pepper to taste
1/4 ts Celery salt
1 ts Garlic salt
1/2 ts Italian seasoning
1/2 ts Onion salt
6 ds Worcestershire sauce
4 ds Hot sauce
2 Eggs
1 1/2 lb Cocktail smokies (or more)

——————————–B-B-Q
SAUCE——————————–
16 oz Tomato sauce
1/4 c Butter
1 md Onion, chopped
1/2 c Brown sugar
1/2 c Catsup
3 ts B-b-q spice
5 tb Worcestershire sauce
2 tb Vinegar
10 ds Hot sauce
2 ts Liquid smoke
1 1/2 c Chili sauce

Combine hamburger and the next 12 ingredients. Shape into
small meatballs
and saute until done. Set aside

Combine Sauce ingredients and cook until thick.

Combine sauce, meatballs and smokie links.

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Title: Rosy Berry Soup
Categories: Fruits, Soups/stews
Yield: 5 servings

20 oz Raspberries-frozen, thawed 1 ea Cinnamon-3 inch stick
2 c Burgundy 1/4 tb Cornstarch
2 1/2 c Water 1 x Whipping cream

Combine first 5 ingredients in a deep, ceramic, heatproof casserole or
stainless steel saucepan (mixture will discolor aluminum). Bring mixture
to a boil; reduce heat, and simmer 15 minutes.
Press raspberry mixture through a sieve, and return to casserole or
saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid;
stir well. Bring remaining liquid to a boil. Reduce heat to low, and
stir in cornstarch mixture. Cook, stirring constantly, until slightly
thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl
in with a knife. Yield: 5 cups.
Strawberries my be substituted for raspberries.
From Southern Living Cookbook

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Title: BARBECUED PORK CREAM SOUP B1
Categories: Chinese, Meats, Soups
Yield: 6 servings

1/2 c Butter
1/2 c Flour
1/2 lb Ground barbecued pork
1/4 ts MSG (optional)
2 ts Worcestershire sauce
1 ts Tabasco sauce
2 ts Salt
1 ts White pepper
2 c Chicken broth or consomme
1 qt Whole milk
4 tb Madeira
Barbecued pork strips
Green onions; chopped

Melt butter in a large saucepan over low heat. Add
ground barbecued pork mix together. Add flour stir
constantly for 4-5 minutes, but don’t allow to burn.
Add all seasonings to broth then slowly add to first
mixture. Slowly add milk stir until blended. Let
simmer 7-10 minutes. and stir constantly. Just before
serving, stir in Madeira. Serve garnished with
barbecued pork strips, fresh green onion bits a
splash of Madeira.

—–

WELSH FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ts Butter
8 oz Leeks, trimmed and finely
-chopped
6 ts Plain flour
8 fl Lager
10 oz Grated Caerphilly cheese
Pepper
Cubes of crusty bread, to
-serve

Method:

Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 mins until
tender. Stir in flour and cook for 1 minutes, then add
lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until
melted, stirring frequently. Season with pepper. Pour
into a fondue pot and serve with cubes of crusty bread.

(Serves 4-6)

– – – – – – – – – – – – – – – – – –

Title: Congressional Bean Soup
Categories: Beans
Yield: 6 servings

1 lb dried small white beans
8 c water
1 ea meaty ham bone
1 c celery — finely chopped
1 ea onion — finely chopped
2 TB parsley — finely chopped
1 ts salt
1/4 ts pepper
1 ea bay leaf

In large pan, heat beans in water. Boil gently for 2
minutes; turn off heat and let stand 1 hour.* Pour
into slow-cooking pot. Add remaining ingredients.
Cover and cook on lowfor 12 to 14 hours or until beans
are very soft. Remove bay leaf and ham bone. Cut meat
off bone; return meat to beans. Serve hot.

Recipe By :

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Title: Sauce Picante
Categories: Sauces, Emeril, Ethnic, Am/la
Yield: 2 cups

1 tb Olive oil
2 tb Onions; chopped
2 tb Green onions; chopped
2 tb Celery; chopped
2 tb Green bell peppers; chopped
1 tb Shallots; minced
1 tb Jalapeno peppers;seeded,
-minced
1 tb Garlic; minced
1 tb Fresh basil;chopped
1 ts Fresh thyme; chopped
1 ts Fresh oregano; chopped
2 Bay leaves
1 c Italian plum tomatoes; peel
-seeded and chopped
1 c Chicken stock
1/2 ts Salt
1/2 ts Cayenne pepper
2 Turns fresh black pepper
1 tb Unsalted butter

In a sauce pot, heat oil. Add the onions, green
onions, celery, bell pepper, jalapenos, shallots and
garlci over high heat. Add the basi, thyme , oregano,
and bay leaves. Saute for 2 minutes. Stir in
tomatoes, stock, salt, cayenne and black pepper and
bring to a boil. Cook over high heat for 2 minutes.
Reduce the heat and simmer, stirring occasionally ,
for about 5 minutes. Stir in butter and remove from
heat.

Source: Essence of Emeril, #2280, TVFN
Formatted by Lisa Crawford, 4/27/96

—–

Title: GREEN BEANS WITH FRIED BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 1 servings

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a
wok fry tofu till it turns golden. Remove
marinate in soy sauce sherry.

Cut beans into pieces 2″ long. Heat rest of oil
stir fry beans for 1 minute. Sprinkle with salt. Add
tofu marinade. Dissolve cornstarch in water stir
into the rest of the ingredients. Cook gently till
sauce thickens.

Serve hot over rice.

Jack Santa Maria, “Chinese Vegetarian Cooking”

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Title: Rice Cups with Guacamole and Salsa
Categories: Appetizers, Vegetarian, Ovo-lacto
Yield: 36 portions

3 c Hot cooked rice
2 oz Cheddar cheese, shredded
1/4 c Shredded Parmesan cheese
1 ts Ground cumin
1/4 ts Ground red pepper
1 ts Salt; divided
Vegetable cooking spray
2 Ripe avocados
2 tb Lime juice
1/4 c Finely minced cilantro
1/4 c Finely minced onion
1/4 c Prepared salsa
1/4 c Dairy sour cream
Cilantro leaves

Combine rice, cheese, cumin, ground red pepper, and 1/2 teaspoon salt.
Press firmly and evenly into mini-muffin tins coated with cooking spray
and bake at 350 degrees 15 minutes. Remove from pans and cool to room
temperature. Mash avocados with fork in medium bowl. Sprinkle with lime
juice. Add cilantro, onion, salsa, sour cream, and remaining salt; blend
well. Fill each rice cup with guacamole and top with sprig of fresh
cilantro.

Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Hot Cashew Chicken Salad
Categories: Greensalads, Chicken, Chinese
Yield: 4 servings

MMMMM———————365 WAYS, CHICKEN————————–
1/2 Lettuce, bite size pcs, 2c
1/2 lb Spinach, bite size pcs
11 oz Mandarin oranges, drained
3 T Soy sauce
1 T Honey
1/4 t Ground ginger
3 T Oil
1 1/4 lb Chicken breasts, boneless,
-skinless, cut 2″ cubes
3 T Scallions, chpd
1 cl Garlic, minced
1/4 c Cashews

Prep: 25 mins Cook: 5 mins In salad bowl, combine lettuce, spinach,
and oranges. In small bowl, combine soy sauce, honey, ginger, and 3T
water. Set aside. In wok, heat oil over med high heat. Add chicken,
stir-fry until cooked, 5 mins. Add scallions and garlic, cook 1 min.
Add sauce and cook, tossing, 30 sec. Pour chicken and sauce over
greens and oranges, toss. Sprinkle with cashews.

MMMMM

Title: Creole Garlic Soup
Categories: Creole, Soups
Servings: 4

4 Garlic cloves,large,peeled
2 cn Beef broth,cond.(10 1/2oz ea
2 c Water
1 c Sherry,dry
4 French bread slices
1/4 c Butter or margarine,softened
2 T Parmesan cheese,grated

1. Add garlic cloves to beef broth in saucepan; cover and simmer 15
minutes, or until garlic is soft.
2. Remove garlic and reserve; add water and sherry to broth and heat to
serving temperature.
3. Toast bread on one side under broiler; remove and spread untoasted side
with butter.
4. Mash reserved garlic and spread over bread; sprinkle with Parmesan
cheese.
5. Broil toast until brown and bubbly, about 30 seconds.
6. Place a piece of toasts in each of the four soup bowls; ladle hot soup
and serve

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