Creole Liver and Rice

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Creole Meats

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

1/2 lb Beef liver

1 tb Vegetable oil

1/3 c Green bell pepper,chopped

1 cn Stewed tomatoes (8oz)

1/2 ts Basil

1/2 ts Salt

1/2 ts Garlic salt

1 pn Black pepper

2 tb Sherry

1 c Rice,hot cooked

1. Cut liver into serving pieces.

2. In skillet, brown liver quickly in oil on both sides.

3. Add remaining ingredients except rice; cover and simmer 45 minutes, or

until iver is tender.

4. Uncover and allow sauce to thicken, if necessary.

5. Serve over mounds of hot rice.

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Amish Friendship Bread

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads – Sourdough

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Oil
1 teaspoon Cinnamon
1 cup Sugar
1 teaspoon Vanilla
2 cups Plain flour
3 Eggs
1 1/2 teaspoons Baking powder
1 small Box instant vanilla pudding
1/2 teaspoon Salt

1/2 teaspoon Baking soda

Do not use metal. Do not refrigerate. Cover lightly.

Day 1 Find out what day it is. Day 2 Stir with wooden spoon Day 3 Stir
with wooden spoon Day 4 Stir with wooden spoon Day 5 Add 1 cup each
sugar, milk, plain flour. Stir well with wooden spoon. Day 6 Stir with
wooden spoon Day 7 Stir with wooden spoon Day 8 Stir with wooden spoon
Day 9 Stir with wooden spoon Day 10 Add 1 cup each sugar, milk, plain
flour. Pour 1 cup mix in 3 plastic or glass containers. Give 2 to
friends; keep one for starter. Add to remaining cup and mix well:

Optional: add 1 cup chopped nuts, raisins, blueberries, chopped apples,
etc.

Pour into 2 well greased loaf pans or 1 Bundt pan. (My tube pan
worked well.) Bake at 350 degrees for 40-50 minutes, until toothpick
comes out clean. Let cool in pan 10 minutes then remove.

Source: Jennie Oles
Originally Posted by Kim Smith.

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Orzo with Broccoli, Feta and Olives

Recipe By : Bon Appetit
Serving Size : 1 Preparation Time :0:20
Categories : Main Dishes Pasta
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups orzo
1 bunch broccoli — cut into florets
1/4 cup olive oil
3 tablespoons pine nuts
1/2 teaspoon crushed red pepper
3/4 cup feta cheese — crumbled
3/4 cup black olives — pitted, halved
1/2 cup parmesan cheese — grated
1/4 cup fresh basil — chopped

Cook orzo in pot of boiling salted water until tender but still firm to
bite, about 8 minutes. Add broccoli and cook until crisp-tender, about 2
minutes.
Meanwhile, heat oil in heavy small skillet over medium heat. Add pine
nuts and stir until golden brown, about 3 minutes. Add crushed red pepper
and stir until aromatic, about 30 seconds. Remove mixture from heat.
Drain orzo and broccoli. Transfer to large bowl. Pour oil mixture over
and toss to coat. Add feta, olives, parmesan and basil and toss to coat.
Season with salt and pepper and serve.

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NOTES : Colorful, delicious and, best of all, fast: It takes about 20
minutes to get this main course on the table.

Title: Creamed Broccoli Soup
Categories: Soups
Yield: 8 servings

40 oz Frozen broccoli
2 Stalks celery, thinly sliced
1 lg Onion, thinly sliced
4 c Boiling chicken bouillon,
-1/2 strength
Good pinch ground cloves
Salt freshly ground pepper
Lemon juice
Tabasco
1 1/2 To 2 cup heavy cream

Put broccoli in a large saucepan with celery onion. Pour in boiling
bouillon; bring to a boil simmer 15-20 minutes until veggies are
very soft. Blend soup to a puree in electric blender. Season soup to
taste with cloves, salt, pepper. Add lemon juice a dash of
Tabasco. Thin to desired consistency with cream. Adjust seasonings.
Reheat very gently, stirring, being careful not to let the soup
boil. Serves 8-12.

MMMMM

MM: Orange Crinkles

Title: Orange Crinkles
Categories: Cookies
Yield: 3 dozen

18 1/4 oz Pkg orange cake mix
1/2 c Oil
2 lg Eggs
2 ts Grated orange rind

Combine orange cake mix and remaining ingredients,
stirring well. Drop dough by rounded teaspoonfuls 2
inches apart onto ungreased baking sheets.

Bake at 350F for 12 minutes or until lightly browned.
Cool on pan 1 minute; remove to wire rack to cool
completely.

—–

Title: CHOCOLATE CHIP-PECAN PIE
Categories: Chocolate, Desserts, Pies
Yield: 6 servings

1/2 c Semi-Sweet Chocolate Chips
1 Unbaked 8-inch Pie Shell
2 Eggs; Lg
3/4 c Dark Corn Syrup
1/2 c Sugar
1/4 c Butter Or Regular Margarine
1/4 t Salt
3/4 c Pecan Halves

Melt the butter or regular margarine and set aside.
Sprinkle the chocolate chips over the bottom of an
8-inch unbaked pie shell. Freeze at least 1 hour.
Combine eggs, corn syrup, sugar, melted butter, and
salt in a bowl. Beat until well blended, using an
electric mixer set to medium speed. Stir in the
pecans and pour over the chocolate chips in the pie
shell. Bake in a 375 degree oven for 50 minutes or
until the custard is set. Cool on a wire rack.

—–

Title: Christopher’s Snickerdoodles
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
3/4 c Sugar
1 x Egg
1 1/2 c Flour (scant)
1 ts Cream of tartar
1/2 ts Baking soda
1/8 ts Salt
2 tb Sugar
2 ts Cinnamon

Heat oven to 400. Mix shortening, sugar egg thoroughly. Sift flour,
cream of tartar, baking soda salt. Add to shortening mixture stir
well. Form into balls the size of walnuts roll in the mixture of 2
Tbls. sugar 2 tsp. cinnamon. Place about 2″ apart on ungreased
cookie sheet. Bake 8-10 minutes.

MMMMM

Title: Chocolate Filled Eggs
Categories: Candies
Yield: 8 servings

-Robbie Shelton XXXJ77A
8 oz Dark Couverture Chocolate
8 lg Eggs
1 c Heavy Cream
1/2 Stick Butter
1/2 c Hazelnut Chocolate Spread
-(Nutella)

To prepare the eggs, allow them to warm to room temperatures, wash and
shake each one well. With a sharp knife, remove a small piece of sh
ell from one end and puncture the other end of each egg with a
needle. Remove the yolks and whites by blowing through the small
hole. Rinse the shells with water and allow to dry. Place them,
large hole up, in an empty egg carton.

Cut the chocolate into small pieces. Bring the heavy cream to the
boiling point in a saucepan, add the chocolate and stir with a whisk
until the chocolate is melted and well blended. Remove from the heat
and add the butter and hazelnut chocolate spread. Whisk until
blended.

Using a small funnel, pour the filling, while still warm, into the egg
shells and refrigerate.

Serve the eggs in egg cups.

This recipe is from Salt and Pepper Publications “Chocolate The French
Way..”

MMMMM

OATMEAL-BANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Fruits
Nuts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Whole Wheat Flour
3/4 c Rolled Oats
1 tb Baking Powder
1/2 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1 tb Sugar
1 Egg
2 tb Vegetable Oil
1 1/2 c Lowfat Milk
1 sm Banana, cubed
1/4 c Sunflower Seeds, toasted

Combine the flour, oats, baking powder, cinnamon,
nutmeg and sugar in a bowl. Add the remaining
ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake in a 375-degree oven for 15 to 20 minutes.

Makes 12

One Muffin üalories: 180 Carbohydrates: 29 Protein:
5 Fat: 5 Sodium: 91 Potassium: 221 Cholesterol: 23

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange +
1 Fat Exchange

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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Bean Soup, Capitol House Restaurant

Recipe By : Congressional Club Cookbook, 1970
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lb No. 1 White Michigan Beans
1 Smoked Ham Hock
Salt and pepper

Cover beans with cold water and soak overnight. Drain and re-cover with
water. Add the ham hock and simmer slowly for about 4 hours until beans
are cooked tender. Then add salt and pepper to suit taste. Just before
serving, bruise beans with large spoon or ladle, enough to cloud.

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NOTES : In the Congressional Club Cookbook of 1970, this is included
with recipe –

“”Bean Soup has been a featured item on the menu of the House of
Representatives Restaurant since long before that day in 1904 when the
then Speaker of the House, Joseph G. Cannon, of Illinois, came into the
House Restaurant and ordered Bean Soup.

Then, as now, Bean Soup was a hearty, zesty, and filling dish; but it
was typically hot and humid in Washington that day, and, therefore, Bean
Soup had been omitted from the menu. “Thunderation,”, he continued,
“from now on, hot or cold, rain, snow, or shine, I want it on the menu
every day.”

And so it has been- Bean Soup on the menu every single day since.
For our many friends who over the years continue to ask for the recipe
for this famous soup, we print it herewith, just as it has always been
made (adapted to family-sized quantity) in the House Restaurant kitchen
in the Capitol.“”