1 small package instant pudding (any flavor)
1/4 cup confectioners sugar
1 cup cold milk (I use skim)
1 80z. container cool whip (thawed) – I used cool whip lite
Combine pudding mix, sugar, and milk in small bowl. Beat slowly with
rotary beater until well blended, about 1 minute. Fold in whipped
topping. Spread on cake that is completely cooled.

Rhubarb Slush

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 C. rhubarb
8 C. water
3 C. sugar
1/2 C. lemon juice

Cook all this together and strain. Then add 1 small package
strawberry Jello and 2 cups vodka. Makes about one 5 quart ice
cream pail. “Freeze.” Scoop into glasses and add 7-Up or Sprite.

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Unless otherwise noted the recipes came with Mastercook or
were collected from the “net”. Also, my cookbooks contain
hundreds of recipes so unless noted I have not yet prepared
the attached! Jerry

Eggplant Potato Curry w/ Basmati and Peas

Recipe By : Jump Up and Kiss Me/pg128/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large eggplant — about 2 pounds
salt to taste
1 teaspoon black onion seed + 2 T for garnish
4 tablespoons olive oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 tablespoon ginger root — minced
2 whole new potatoes — unpeeled and diced
2 whole carrot — sliced thin 1/2 moon
1 large yellow onion — medium dice
2 cloves garlic — minced
1/2 teaspoon cayenne
3 teaspoons salt
4 tablespoons curry powder
1 tablespoon garum masala
15 ounces coconut milk
15 ounces stewed red ripe tomatoes
1 tablespoon brown sugar
2 limes — juice from
2 tablespoons hot mango pickle
Or
1 tablespoon apple cider vinegar
2/3 cup basil — fresh chiffonade
2 whole jalapeno — minced
2 cups cauliflower florets — blanched
6 cups water
3 cups basmati rice — uncooked
1 cup peas — uncooked
1/3 cup flat leaf parsley — coarsely chopped
Lime Wedge — for garnish
Ripe papaya slices — for garnish

Preheat the oven to 350F.

Cut the eggplant into large cubes and sprinkle with 1 teaspoon salt. Set in
a colander for 20 minutes.

Toast the onion seeds in the oven until fragrant. in a heavy saucepan, heat
2 tablespoons of the olive oil. Add the toasted onion seed, mustard seed,
cumin seed, and ginger. Cook on low heat until fragrant. Add the potatoes
and carrots and brown lightly,mm stirring frequently. Add the onion,
garlic, cayenne, salt, curry powder, and garam masala. Stir and cook on low
heat for 5 minutes. Add the coconut milk, stewed tomatoes, and brown sugar.
Stir, then cover and simmer for 30 minutes, stirring occasionally.

In a large skillet, heat the remaining 2 tablespoons olive oil. Add the
eggplant to the hot oil and brown. Add the lime juice. Remove from heat,
and add the eggplant to the curry mixture along with the hot mango pickle,
1/3 cup of the basil leaves, the jalapenos, and the cauliflower. Continue
cooking for 15 minutes.

In the meantime , to cook the basmati rice, bring the water to boil in a
medium pot, and add the rice. Bring to a boil again., lower heat and cover,
and simmer for 10 minutes. Add the peas to the rice and simmer for an
additional 5 minutes.

Check the curry mixture and, when the potatoes are tender, turn off the
heat. When the rice is ready, place a portion on each plate and create a
well in the center. Spoon some curry mixture into the center of the rice,
sprinkle with chopped parsley, the remaining basil, and black onion seed,
and garnish with the lime and fresh papaya slices.

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Per serving (excluding unknown items): 744 Calories; 31g Fat (36% calories
from fat); 17g Protein; 108g Carbohydrate; 0mg Cholesterol; 1496mg Sodium

NOTES : Black onion seed is available in health food or specialty stores.
You may substitute 1/2 teaspoon dried mustard for the black onion seed, but
don’t use dried mustard as garnish. You may substitute 2 1/2 teaspoons
curry powder and 1/4 teaspoon each ground cardamom and ground cinnamon for
garam masala. Hot mango pickle is a jarred condiment available at specialty
stores and health food stores.

Barbecue Sauce au Justin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Sauces

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

2 c Onion, chopped

1/2 c Wine vinegar

1/2 c Bell pepper, chopped

4 ts Salt

1/2 c Olive oil

1/4 c Louisiana hot sauce

2 tb Garlic, chopped

1 1/2 c Dry red wine

2 c Ketchup

1/2 ts Celery seed

2 tb Parsley, dried

1 c Steak sauce

2 tb Lemon juice

Saute onions and bell pepper in olive oil. Add garlic, wine and the

rest of the ingredients. Bring to a boil. Cover, then cook over a low

fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING

SAUCE.

From Justin Wilson’s “Outdoor Cooking With Inside Help”

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JENELL MCKINNEY’S SQUASH RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Salt
8 c Squash, chopped
1 c Chopped onion
1 c Chopped green pepper
1 c Chopped green tomato
2 c Vinegar
2 1/2 c Sugar
1 t Mustard seed
1 t Celery seed

Sprinkle salt over vegetables. Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10
minutes. Place in sterilized jars and seal.

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Three Herb Pesto

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — coarsely chopped
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh italian parsley
— leaves
1 cup firmly packed fresh mint leaves
1/2 cup toasted pine nuts — cooled
1/2 cup freshly grated parmesan
salt and freshly ground black pepper
3/4 cups olive oil

In a blender or food processor finely chop the garlic, scraping down
the sides with a rubber spatula if necessary. Add the herbs, pine
nuts, Parmesan, salt, pepper and olive oil and process until smooth.
Pesto will keep stored in a airtight container and refrigerated for up
to one week. Pesto can also be frozen and stored for up to one month.

Yield: about 1 1/2 cups

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SANTA FE TRAIL BEEF BEAN CASSEROLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Beef
Main dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Ground beef
1 md Onion, chopped
1 t Garlic, minced
1 lg Green pepper, chopped
2 cn String beans
2 cn Undiluted tomato soup
Salt to taste
Pepper to taste
2 ea Eggs
6 md Potatoes, cooked and mashed

1. Brown ground beef, onion and green pepper in a heavy skillet. 2. Add
string beans and soup; mix well. 3. Bake for 30 minutes at 350øF. 4. Add
salt, pepper and eggs to mashed potatoes and spoon over casserole. 5.
Return to oven for 15 to 20 minutes.

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Title: #980752 Ox Tail Soup
Categories: Soups
Yield: 6 Servings

3 lb Ox tails, cut up
2 ts Salt
4 md Onions, peeled
2 Parsley sprigs
6 Black peppercorns
2 White turnips or 1/2 head of
-cabbage
1/2 c Sherry
2 tb Butter
3 lg Carrots, pared
2 Stalks celery, cut up
1 ts Thyme leaves
1 Bay leaf
1 cn (10 1/2 oz)condensed beef
-broth or 4 bouillon cubes
-in 2 c. water

In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour. Add 3
quarts water and bring slowly to a boil. Skim foam from surface several
times. Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
Bring to a boil. Simmer low heat, covered for 3 hours. Remove from heat.
Remove ox tails and cut meat off bones. Next cut carrots and turnips (or
cabbage) into strips 2″ long. Cut celery in 2″ pieces and in half
lengthwise. Add meat, carrots, turnips and celery. Bring to a boil. Simmer
until vegetables are done (tender crisp 5 minutes). Add sherry; simmer 5
more minutes. Garnish with parsley.

—–

GRILLED SHRIMP W/PASTA PESTO SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
GARNETT PJXG05A
1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil
FOR PESTO:
1 1/2 Bunches Fresh Basil
1/2 Clove garlic — halved
1/2 Lemon — for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts — toasted
4 teaspoons Fresh Parmesan — grated
White pepper — to taste

First prepare pesto: Puree basil, garlic, and lemon juice in food
processor. With machine running, gradually add olive oil, then pine
nuts. Stir in Parmesan and season to taste with white pepper. Cook
linguine until al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon juice and
toss. Transfer to serving plates. Rub shrimp lightly with olive oil.
Thread on a skewer and grill or broil until pink, about 3 to 5 minutes.
Top pasta with 4 shrimp per serving.

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FOCACCIA-VEGETARIAN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Frozen bread OR
1 ea Recipe for Focaccia Dough
1/2 lb Spinach, cooked, drained
1/2 lb Mushrooms, sliced
2 c Low-fat ricotta cheese,
4 oz Low-fat mozzerella cheese
1/4 c Parsley, fresh, chopped
1 ea Egg white or egg substitute

Drain ricotta cheese. Roll dough to 12×9 rectangle. Spread with
spinach, then ricotta, then mushrooms, then mozzerella cheese. Roll
up. Seal edges with egg white or egg substitute. Form into circle
and seal circle ends with egg white or egg substitute. Brush top
with egg. Bake at 350 degrees for about 40 minutes.

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