Date: Tue, 07 Dec 93 12:40:00 CST
From: "Peter Brauer 312/915-6157″ <$W$PR42@LUCCPUA.BITNET>

Lasagne

1 15 oz can tomato sauce Dry Lasagne noodles (about 8 oz)
1 6 oz can tomato paste
15 oz fat-free ricotta
16 oz fat-free mozzarella
1 lb frozen chopped spinach (or preferably fresh chopped eqivalent)
2 egg-white (can be omitted quite easily)
1 pkg McCormick Spaghetti sauce
1 1/2 cups water (you can sub 1/4 red wine for some water)
.
Bring tomato sauce, paste, water, and sauce to boil on stove, set aside.
Combine ricotta, drained spinach, and egg-whites in a bowl.

Boil the tomato sauce, paste, water, sauce mix, and wine and set
aside. In a 9×14 pan, pour 1 c. (approx) of the tomato mixture.
Place the dry (yes they must be dry) lasagne noodles to form one
layer. Add half the cheese/spinach mixture over the noodles, half the
non-fat mozz, then half the remaining sauce. Place one more layer of
lasagne noodles (yes they are still dry) and then layer the other
ingredients as before. This should use up the rest of the mixtures and
fill the pan.

Cover the pan with tin-foil, place in oven at 350 degrees for 50 minutes
and then uncover, and cook for another ten. Let sit for ten minutes
before serving.

Candy Bars

Recipe By : Stephanie Ash
Serving Size : 12 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons margarine, imitation
1/2 cup semisweet chocolate chips
1/4 cup peanut butter
1/4 cup caramel topping
4 cups miniature marshmallows
6 cups Rice Krispies®

1. Melt margarine in large saucepan over low heat. Add chocolate chips and
melt. Add peanut butter and caramel stir to blend, add marshmallows stir
constantly until all is smooth.
2. Remove from heat and add Rice Krispies. Stir until Krispies are covered.
3. Spray a 9×13 pan with cooking spray, spred Krispie mixture in pan,
flatten and cool. When cool cut into 12 pieces.

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SPINACH TIMBALES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 tb Flour
1 tb Butter subst
1/2 c Onion — mince
4 oz Spinach
1/4 ts Nutmeg
1/2 c Evaporated skim milk
2 lg Eggs — rm temp, separate

Preheat oven to 350. Spray four 6-ounce custard cups
with nonstick cooking spray. Using a total of 1/2
tsp. flour, dust cups evenly; set aside. In medium
nonstick saucepan, over medium heat, melt margarine.
Add onion; saute 5 minutes, until tender. Whisk in
remaining flour; cook, stirring milk; continue
cooking, stirring constantly, about 3 minutes, til
thick. In smal bowl, beat egg yolks; stir in 2 TBS of
the hot milk mixture. Return all to pan and cook> 30
seconds. Remove from heat; stir in spinach and nutmeg.
Scrape into large bowl; cover and set aside. In small
bowl, with electric mixer on high speed, beat egg
whites until stiff but not dry. Stir 1/4 of the whites
into spinach mixture to lighten; fold in remaining
whites til no white streaks remain. Spoon evenly into
cups. Smooth tops and place cups on baking sheet. Bake
15-20 minutes, or til browned. Makes 4 servings, 123
cals per serving.

Donna Hartman

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Title: Nancy’s Ice Cream Kolacky
Categories: Cookies
Yield: 8 servings

1 pt Vanilla; or
French vanilla ice cream
1 lb Margarine
4 c Flour
Solo brand fruit filling; yo
-ur desired flavor
Powdered sugar

Recipe by: Hammond times (Cook of the week), 12/7/95
Preparation Time: 24:0
Add flour to margarine and crumble in pastry blender. Add ice cream to
crumbled mixture and, using dough hooks, work into dough. (If you don’t
have dough hooks, use your hands. Rubber gloves will help cut down the
cold.)
When dough is smooth, shape into ball and refrigerate overnight.
Roll dough to about 1/8-inch thickness on a floured surface.
Using the rim of a glass dipped in flour, cut out circles.
Authur comments: Christmas just isn’t Christmas for the family and friends
of Nancy Koronkowski until they catch the aroma of ice cream kolacky
wafting from her oven door.
Nancy’s mother, Valentina Nowak, was known as a great cook and a
fantastic baker. As a child, Nancy gobbled up her share of yummy
pastries, paying scant attention to how they were created.
Before Valentina died, she told her daughter, “Nancy, you’ve got to learn
to make ice cream kolacky.”
But it wasn’t until after her mother’s death that Koronkowski found in a
church cookbook the recipe she’s sharing today.
Her efforts were rewarded when her daughter, Karyn, said, “Mom, these
kolacky taste just like Grandma’s.”
When first married, Koronkowski scouted for recipes in cookbooks because
she was embarrassed to ask her mother.
“Once I asked Mom how to make chicken soup,” she recalls. “Mom and her
friend had a good laugh and Mom said, ‘Just throw the chicken in the pot
and cook it!’ ”
Today, Koronkowski loves cooking.
She has a cabinet full of recipes and is fond of making soups, including
chicken and oxtail. Each Christmas Eve, in keeping with tradition, she
makes Polish sausage.
For Koronkowski, cooking and baking are ways to make her family happy.
“My husband, Bob, loves my cooking,” she said.
Actually, Koronkowski makes kolacky throughout the year because her
family and friends keep asking for it. Each Christmas, she bakes 10-12
batches of kolacky to share with others. There’s just one problem with
this moist, subtly sweet cookie. Once you bake them, your family is
likely to expect them year after year.
Place on cookie sheet and make a thumbprint in center of each.
Fill thumbprints with 1/2 teaspoon Solo filling.
Bake in 350-degree oven for 20 minutes.
Sprinkle with powdered sugar when cool.

—–

Mad Mike’s Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Round steak — cubed
2 large Onions — chopped
4 large Carrots — shredded
46 ounces V-8 juice
6 ounces Tomato paste
28 ounces Tomatoes — whole peeled
1 can Beef broth
2 cans Enchilada sauce — mild
10 Bay leaves
4 tablespoons Brown sugar
2 1/2 ounces Chili powder
3 tablespoons Cumin
2 teaspoons Cayenne pepper
1 tablespoon Oregano

Dice the meat into 1/2 inch cubes, cutting across the grain. In a 3 gallon pot,
saute the onions in some olive oil until they are soft. Add the meat and
continue cooking until meat is grayish brown, about 20 minutes. Mix in all the
other ingredients, bring to a boil and simmer for 3 hours.

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>Careful, coriander is usually considered the “dried herb”. Interesting
>enough, in my early veggie cooking days I often used the dried coriander
>not realizing the recipe called for “cilantro”. Sometimes it worked,
>sometimes it didn’t. I’m not positive, but I think that the dried herb
>coriander is not really dried cilantro (they seem to taste considerably
>different). I have found that parsley and cilantro are pretty much
>interchangeable. Cilantro pestos are marvelous using almonds (low fat)
>instead of pine nuts and cilantro/parsley instead of basil.

Coriander is the dried seed of cilantro. It is often purchased dried in
little containers labeled “coriander” in U.S. grocery stores in the spice
shelves.

Cilantro is the fresh leaves of the cilantro/coriander plant. It is not
satisfactory in recipes dried or frozen. It must be fresh. It is easily
grown from seed in most places, and most seed catalogs in the U.S. sell it.
Shepherd’s Seeds sells several varieties. It grows in the early spring, and
it bolts in hot weather, as does lettuce. We in the western U.S. can buy it
in the fresh produce section almost all year long.

To keep fresh cilantro, trim the stems when you get home and rinse the
entire bunch in lukewarm water. Plunge the stems in a glass of water, put a
grocery baggie around the whole thing, blow into the baggie to puff it up,
tie off the top securely with a twistem or a rubber band so the whole thing
looks like an inflated balloon, and put it in the fridge. Put fresh air into
it every day and change water every other day, and it will last for awhile.

Taco Soup

Recipe By : Harper Family Cookbook, via Gail Haddock
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beef
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground Beef
1/2 tsp Garlic
1 large Onion
16 oz Tomatoes — 1 can
16 oz Tomato Sauce — 1 can
4 oz Green Chiles — 1 can
1 16 oz Thick and Chunky Salsa — 1 jar
16 oz Pinto Beans, canned — 1 can
16 oz Pinto Beans with Chile Sauce — 1 can
16 oz Kidney Beans — 1 can
1 pkg Taco Seasoning Mix
3 cups Water
Cheddar Cheese — grated/garnish
Tortilla Chips — taco-flavored/garnis
Sour Cream — for garnish

Brown ground beef with onion and garlic. Add remaining ingredients and
simmer. Serve with grated Cheddar Cheese, taco-flavored tortilla chips, and
sour cream, if desired.

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Nutr. Assoc. : 0 0 0 0 0 0 1325 0 4510 0 0 0 0 0 0

Spaghetti With Superb Meat Sauce

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Main Dish Italian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pound Beef roast
2 Bay leaves
1/2 teaspoon Oregano leaves
1 cup Red wine — dry
1/2 teaspoon Basil leaves
1 teaspoon Celery salt
3 teaspoon Salt
1/2 cup Ripe olives — sliced
1/2 teaspoon Parsley — finely chopped
1 teaspoon Black pepper
1/4 cup Flour
1/2 cup Stuffed olives — sliced
1/2 teaspoon Rosemary leaves — crushed
2 teaspoon Sugar
1/4 cup Olive oil
2 4 oz can mushrooms
2 cup Hot water
1/2 teaspoon Red pepper — crushed
1/8 teaspoon Nutmeg — fresh ground
4 pound Spaghetti
4 Garlic — squashed
1 tablespoon Season-all
4 Tomatoe paste — 6 oz cans
Parmesan cheese — grated
1 Onion — finely chopped
1/4 teaspoon MSG
1 quart Water

Long, slow simmering of meat and herbs produces the base for this incomparable
sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly
on all sides in hot olive oil. Add hot water; cover and cook slowly 3 hours or
until meat almost falls apart. Tear into small pieces with fork. Add
remaining ingredients except spaghetti and cheese.

Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover
and continue cooking until sauce thickens to desired consistency.

Cook spaghetti following directions on package, allowing 1 pound for 4
servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3 1/2
quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such
a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart
freezer jars and use as needed. I prefer to use rump roast, but chuck or round
is acceptable.

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Chili Con Carne

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

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

2 tb Olive oil

1 1/2 lb Lean ground beef

2 Onions, chopped

1 Garlic clove, crushed

2 Celery stalks, chopped

2 ts Hot chili powder

1 ts Cumin seeds

1 cn Tomatoes (14 oz)

2 tb Tomato paste

1 cn Red kidney beans, drained

-(15 oz)

Salt to taste

Steamed rice

Sour cream

Diced avacado

Onion slices

Fresh italian parsley sprig

-(opt)

Preheat oven to 350’F. (175’C.). Heat oil in a flameproof casserole dish.

Add ground beef, onions, garlic and celery and fry gently 5 minutes,

stirring occasionally.

Add chili powder and cumin and cook gently 2 minutes. Add tomatoes and

break up with a spoon. Stir in tomato paste and kidney beans. Bring to a

boil, stirring frequently.

Cover and bake in preheated oven 1 hour, stirring occasionally. Season

mixture with salt. Spoon chili over individual bowls of rice and top each

serving with sour cream, avacado and onion. Garnish with parsley sprig, if

desired.

NOTE: For fierier flavor, increase chili powder to 1 tablespoon. To prevent

avacado discoloring, toss in lemon juice.

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CHEESE VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/eggs Microwave
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Diced tomatoes
1 c Chopped celery
1 c Chopped carrots
1/2 c Chopped onion
2 ts Chicken bouillon
4 1/2 c Water
4 tb Water
3 c Milk
1 lb Velveeta cheese
2 ts Chopped parsley flakes
1 t Salt
1/4 ts Pepper

Combine tomatoes, celery, carrots, onion, chicken
bouillon
and 4 1/2 c water and simmer until vegetables are
done and
liquid is reduced. Shake together flour with a
small portion of
milk and add to vegetables with the rest of the
milk. Cut the
velveeta cheese in cubes and add to soup along with
parsley,
salt and pepper. Simmer at low temperature till hot.

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