Ham Skillet Gumbo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Soups
Gumbos

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

2 c Dice cooked ham

1 c Chopped green bell pepper

1 c Chopped onions

1 pk Cut okra (10oz)

1 cn Tomatoes (15oz)

1 c Chicken broth

1 c Water

1 ts Salt

1/4 ts Black or cayenne pepper

1 c Uncooked rice

1. Combine all ingredients except rice in a large, heavy skillet; bring to

a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice is

tender.

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OVEN SHRIMPS AND CHEESE FONDUE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 sl White bread
5 Eggs
2 1/2 c Milk
2 tb Parsley
1 t Dry mustard
1 t Salt
2 c Shredded sharp cheese
3 tb Chopped onion
2 c Shrimp

Remove crusts from the bread; cut into cubes. Beat
eggs, milk and seasonings. Add bread cubes, onion,
cheese and shrimp. Pour into ungreased baking dish.
Bake at 350 degrees for 50 minutes, uncovered. Serve
immediately.

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Title: WINTER MELON SOUP, SIMPLIFIED (DOONG GWAH TON
Categories: Chinese, Soups
Yield: 5 servings

10 oz Chicken thighs
1/2 lb Winter melon or watermelon
7 c Water
6 Fresh water chestnuts, peel
And slice
1/2 c Sliced mushrooms, canned
1/2 ts Chicken base (or 1/2 chicken
Bouillon cube)

————————-MARINADE————————-
1 ts Salt
1/2 ts Sugar
1/2 ts Thin soy sauce
1 ts Cornstarch

1. Remove the meat from the chicken thighs; save the
bones for soup. Dice the chicken into small cubes
(approximately 1/2“).

2. Sprinkle chicken with each of the ingredients
listen under ”marinade," mix well and marinate for 1/2
hour.

3. Remove skin and dice melon (1/2″ cubes).

4. Measure the water into a large pot, add the chicken
bones and boil for 25 minutes.

5. Remove bones from pot, add the chicken and the
diced winter melon, cover and cook over medium heat
for 10 minutes.

6. Now, add diced water chestnuts, sliced mushrooms
and the chicken base or bouillon cube.

7. Bring to a boil, and serve.

SOURCE: Chopsticks, Clever and Wok.

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Title: Fiesta Emu Burgers
Categories: Poultry
Yield: 4 servings

1 lb Ground Emu
Taco seasoning mix
4 Hamburger buns
Sour cream
Cheddar cheese
Tomatoes
Lettuce

1. Mix ground emu with taco seasoning. Form into 4 patties.

2. Cook over very hot grill or in skillet over high heat 4 to 5
minutes per side.

3. Spread buns with sour cream, if using. Add emu patties, cheese,
lettuce and tomatoes, if desired.

Nutritional Information: per serving: 244 calories, 4g fat, 26g
protein, 22g carbohydrates, 1g dietary fiber, 43mg cholesterol, 479mg
sodium Percentage of calories from fat 33%

** Chicago Sun Times – Food section – 29 November 1995 **

Scanned and formatted for you by The WEE Scot — paul macGregor

MMMMM

Title: Super Hot Shrimp Creole
Categories: cajun, main dish, seafood
Yield: 4 servings

2 tb vegetable oil
6 oz fresh mushrooms; chopped
-(about 2 cups)
1 md onion; chopped
1 green bell pepper; chopped
8 lg garlic cloves; chopped
2 ts cajun (creole) seasoning for
– seafoo
1/2 ts red pepper; crushed
1 tomatoes with added puree;
-crushed
1 tomatoes (preferably Cajun
-style); stewed
1 lb uncooked shrimp; shelled and
– deveined

Heat oil in heavy large skillet over medium heat. Add mushrooms, onion,

green pepper and garlic and saute until onion is ranslucent, about 5

minutes. Add Cajun seasoning and crushed red pepper and stir 1 minute.
Mix
in crushed tomatoes and stewed tomatoes with their juices; simmer until

sauce is thick, stirring occasionally, about 15 minutes. Add shrimp and

simmer until just cooked through, about 5 minutes.

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Green Gage Plum Salad

Recipe By : HIGH COTTON COOKIN’
Serving Size : 10 Preparation Time :02:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans (16-oz) green gage or purple plums
1/2 cup syrup from plums
2 cups grape juice
2 packages (3-oz) lemon gelatin
1/4 teaspoon salt
1 teaspoon lemon juice
2 packages (3-oz) cream cheese

Heat grape juice and add to gelatin, with syrup, mashed plums, salt and
lemon juice. Cool. Pour 1/2 gelatin mixture into 1-1/2 quart mold and chill
until firm. When remaining gelatin thickens like raw egg white, beat in
cream cheese until frothy. Pour over firm gelatin mixture and chill until firm.

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NOTES : From MRS N.R. Hosey (Judy), Marvell, AR, as printed in “High Cotton
Cookin’”, Marvell Academy Mother’s Association, Marvell, AR 72366.

Title: FROSTED BANANA POPS
Categories: Ice cream, Desserts
Yield: 12 servings

—————————-FROSTED BANANA POPS—————————-
6 Firm bananas
12 Posicle sticks or molds
1 c Chocolate sauce
1/2 c Shredded coconut

—————————PEANUT BUTTER BANANAS—————————
6 Firm bananas
12 Popsicle sticks or molds
1/2 c Sweetened condensed milk
Chopped nuts or crunchy
-cereal
6 tb Peanut butter

FROSTED BANANA POPS: Peel bananas, cut in half to make a banana pop. Dip
bananas in chocolate sauce, then in the coconut to cover. Wrap a plastic
tie bag around the banana, leaving the stick out. Use a twist tie to secure
bag around stick and freeze.

PEANUT BUTTER BANANAS: Cut bananas in half and place a wooden stick in each
banana. Mix peanut butter and milk until mixture is smooth. Roll the
bananas first in the milk/PB mixture, then in the crunchy mixture. Cover
with plastic and freeze.

SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY
BIRNES

FOUND BY FRAN MCGEE

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Rainbow Raditore with Chicken, Broccoli, Red Peppers

Recipe By : Mendicino Pasta Co.
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Salads
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Mendicino Rainbow Pasta (corkscrew pasta)
1 Tablespoon olive oil
1/4 Cup mayonnaise
1/4 Cup sour cream
1/2 Cup marinated artichokes
1/4 Cup parmesan cheese
1 lemon — juiced
1 clove garlic
1/2 Cup chicken — cubed
1/2 Cup broccoli florets
1/4 Cup red bell pepper
2 Tablespoons sliced olives
2 Tablespoons fresh basil — chopped
salt and pepper — to taste

Boil pasta until tender (4-6 minutes), rinse immediately with cold water
and
add 1 T olive oil. In a blender combine mayonnaise, sour cream, artichoke
,
parmesan, lemon, garlic. Blend until smooth. In large bowl combine pasta
and
the last 5 ingredients. Toss together with dressing.

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Per serving: 935 Calories; 82g Fat (75% calories from fat); 36g Protein;
24g Carbohydrate; 138mg Cholesterol; 794mg Sodium

Chili #4

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Ground round
1 small Chopped onion
1/2 teaspoon Chili powder
3/4 cup Water
1/4 cup Catsup
Salt and pepper to taste

Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours,
stirring often until done. A condiment for hot dogs or hamburgers.

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Pasta Pizza

Recipe By : Art Ginsburg (Mr. Food)
Serving Size : 8 Preparation Time :0:20
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— —————————-
1 lb elbow macaroni or other pasta shape
1 tbsp Italian seasoning
2 cloves garlic — crushed
1/2 tsp red pepper — crushed
1 8 oz can tomato sauce
1/4 c nonfat Parmesan cheese
1 15 oz can stewed tomatoes
2 c any combo. vege. celery, onions,
red and green bell peppers, zucchini,
carrots, or spinach
1/2 c peas
1 c nonfat mozzarella cheese — shredded

Preheat oven at 400. In a pot of boiling water, cook pasta until just
underdone; drain. Place pasta in a 9"x13″ baking dish that has been
sprayed with cooking spray; toss with Italian seasoning, garlic,
crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed
tomatoes over the top, then layer remaining ingredients, ending with
the mozzarella cheese. Bake 25 to 30 .

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