SPLIT PEA SOUP WITH SPARERIBS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Spareribs
8 c Water
1 lb Yellow or green split peas
2 Celery stalks — cut in chunks
3 Carrots — cut in chunks
4 Leeks — trimmed and diced
1 t Hickory smoked salt
1 t Salt
1/4 ts Ground thyme
2 Bay leaves
10 Parsley sprigs
10 Black peppercorns

Combine spareribs and water in large kettle. Bring to
boil. Rinse and drain peas and add to ribs along with
celery, carrots, leeks, smoked salt, salt and thyme.
Tie bay leaves, parsley and peppercorns in small
square of cheesecloth and drop into soup. Cover,
reduce heat and simmer 3 to 4 hours or until soup is
consistency of thin porridge. Add hot water from time
to time if needed. Remove ribs from soup, strip meat
off bones and return meat to soup. Adjust seasonings,
if needed. Reheat if needed, remove bundle of herbs
and ladle soup into hot bowls.

(C) 1992 The Los Angeles Times

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Creamy Creole Turkey Bake

Recipe By : Original From The Great Turkey Cookbook
Serving Size : 8 Preparation Time :0:10
Categories : Leftover Turkey Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ozs mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 stalks celery — sliced
1 clove garlic — minced
1/2 tsp olive oil
4 ozs fat-free cream cheese — softened
14 1/2 ozs crushed tomatoes
1 1/2 tsps Creole seasoning
4 ozs fettucine — cooked
2 c turkey light meat, skinless — cooked and cubed
1/4 c fat-free parmesan cheese

Preheat oven to 325. Prepare a 8″ square baking pan with cooking spray;
set aside. In a skillet, over medium heat, cook mushrooms, onions, celery,
bell peppers, and garlic in oil until all is tender. In a mixing bowl,
combine cream cheese, crushed tomatoes, and creole seasoning. Fold in
vegetable mixture, cooked fettucine, and turkey. Pour mixture into
prepared pan. Sprinkle with parmesan cheese. Bake for 30 minutes or until
bubbly.

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Per serving: 166 Calories; 1g Fat (7% calories from fat); 17g Protein; 20g
Carbohydrate; 26mg Cholesterol; 386mg Sodium

Cincinnati Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Peanut oil
1 Tablespoon Ground pork, lean
1 Pound Ground beef, lean
4 Onion — chopped
6 Garlic clove — chopped fine
1 Tablespoon Cumin seeds, whole
4 Tablespoons Chili powder, hot
3 Bay leaf — whole
2 Teaspoons Cinnamon
2 Teaspoons Allspice
2 Teaspoons Tabasco
4 Tablespoons Cocoa powder
2 Tablespoons Worcestershire sauce
4 Tablespoons White vinegar
1 Can Pureed tomatoes, 28-ounces
1 Tablespoon Oregano
Salt

Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef,
onions, garlic, cumin seeds, chili powder and bay leaves until the
meat is barely browned and the onions clear. Drain the fat and
discard. Add the remaining ingredients and bring to a simmer. Cook,
covered, for 1 1/2 hours. You may need to add water to the dish as it
cooks. The additional condiments that you may want are cooked
spaghetti, grated Cheddar cheese and chopped onions.

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Title: NEW ENGLAND CREAMY CLAM CHOWDER
Categories: Soups
Yield: 6 servings

4 Slices bacon or salt pork
1/2 c Onion, finely chopped
4 md Potatoes, peeled, diced
2 cn Minced clams with liquid
-(6 oz. each)
1 c Bottled clam juice
1 c Half-and-half
Salt (to taste)
Pepper (to taste)
1/2 c Whipping cream (optional)
2 tb Parsley, finely chopped

1. In a large heavy saucepan or skillet, saute bacon or pork until brown
and crisp. Drain on paper towels. Dice or crumble.
2. In same skillet saute chopped onion and potatoes for a couple of
minutes. Sprinkle with flour.
3. Add clam juice from cans and from bottle. Stir to combine. Bring to a
boil. Simmer, stirring from time to time, until potatoes are soft, about
15 minutes.
4. Add half-and-half and season to taste with salt and pepper.
5. Add minced clams. Heat until simmering. Do not boil. Add whipping
cream, if used. Sprinkle with parsley or diced pork or bacon. Serve
immediately.

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Mirliton el Casserole

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

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

1/2 lb Ground beef

2 tb Vegetable oil

1/2 c Onion,chopped

1 tb Green bell pepper,chopped

2 c Mirlitons,chopped (2 med)

1 1/2 ts Salt

1/2 ts Black pepper

2 tb Butter or margarine

1 tb Parsley,chopped

1/4 c Bread crumbs

1. In skillet, brown meat in vegetable oil.

2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

well done (about 30 minutes).

3. Fill buttered casserole with mirliton mixture, mixing in parsley.

4. Top with bread crumbs and bake in preheated 350’F. oven 20 minutes.

NOTE: Squash may be substituted for mirlitons.

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Title: ORANGE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 c All-purpose flour
1 1/2 t Baking soda
1/2 c FLEISCHMANN’S Margarine,
-softened
1 c Sugar
2 t Grated orange peel
1 t Vanilla extract
1/4 c EGG BEATERS 99% Real Egg
-Product
Additional sugar (opt)

In small bowl, combine flour and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine, 1 cup
sugar, orange peel and vanilla until creamy. Add egg product; beat until
smooth. Gradually stir in flour mixture utnil blended. Cover; chill dough
1 hour.

Shape dough into 42 (3/4") balls; roll in additional sugar if desired.
Place on lightly greased baking sheets, about 2″ apart. Bake at 375’F. for
8-10 minutes or until light golden brown. Remove from sheets; cool on wire
racks.

Makes 3 1/2 dozen cookies.

MMMMM

Ton-Yuk-Kui (Korean Pork or Beef)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 teaspoons Pork ; tenderloin — slices
Marinade:
1/2 cup Soy sauce
1/4 cup Water
3 tablespoons Sugar
2 each Green onion;– scallions — c
2 cups Garlic — crushed
2 pinches Ginger ; chopped
Salt pepper.

Preparation: Combine the meat with the marinade and allow the mixture to
soak for about 2 hours at room temperature, Stir occasionally to make sure
all of the meat gets well coated. Then take the meat from the marinade and
dry on paper towels. Be sure to save the marinade. Coat the sides and
bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork
in the dish so there is only one layer of the meat.
Bake in a pre heated oven (375 F) for 50 minutes until the meat is tender.
While the meat is bak- ing take the marinade and in a sauce pan bring to a
boil.
When boiling re- duce the heat to low and cook for approx 15 minutes. The
amount should be a little reduced. When the meat is finished baking pour
its cooking juices into the reduced marinade and bring the liquid to a boil
again. Put the meat on a serving dish and pour some of the hot liquid over
the pork.
The remain- der of the hot liquid can be served seperately for those who
wish to have more liquid on their meat or as a gravy on their rice.

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Title: BAKED APPLES WITH APRICOT AND WALNUT FILLING
Categories: Desserts
Yield: 2 servings

1/4 c Apricots;dried, firmly
-packed, chopped
1/4 c Walnuts; chopped
1/4 c Light brown sugar; packed
1 tb Unsalted butter; softened
2 Granny Smith apples
1/4 c Orange juice; fresh

In a small bowl combine well the apricots, the
walnuts, the brown sugar, and the butter. Core the
apples, making each opening large enough to hold half
the apricot mixture, peel the top third of each apple,
and fill the cavities with the apricot mixture.
Arrange the apples in a deep 2 1/2-quart
microwave-safe baking dish so that they do not touch
one another or the sides of the dish, pour the orange
juice around them, and microwave the apples on high
power (lOO%), covered with micro wave-safe plastic
wrap, for 7 minutes. Pierce the plastic wrap with the
tip of a sharp knife and let the apples stand covered,
for 5 minutes, or until they are tender.

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Crock Pot Red Beans

Recipe By : from “Tell Me More” (Junior League of Lafeyette, LA)
Serving Size : 10 Preparation Time :0:00
Categories : Beans Crockpot
Louisiana Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz bag kidney beans
1 ham bones
OR bone-in ham hocks
1 large bell pepper — chopped
1 large onion — chopped
3 stalks celery — chopped (inc.leaves)
1 small carrot — finely chopped
1 tablespoon Tabasco sauce
2 bay leaves
4 cloves garlic — crushed
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
1 cup red wine
water to cover all ingredients
3 tablespoons garnish
(chopped fresh parsley green onions)
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon red pepper

Put everything except the garnish in the crockpot on low heat. Cook
covered for 6-10 hours. check liquid level, adding water if needed to
cover the beans. If there is too much liquid, turn the heat on high and
leave the pot uncovered for a few minutes. Reduce heat for several hours
or until ready to serve. Beans should be very tender. Remove bones and
bay leaves and garnish before serving. Serve over rice with grilled or
smoked sausage. May be frozen.

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Title: Soya Bean Pate
Categories: Appetizers, Spreads, Dips, Vegetarian, Mark’s
Yield: 4 servings

1 c Soya beans, soaked
1 md Onion, finely chopped
1 tb Olive oil
2 tb Tomato paste
2 tb Black olives, pitted
— chopped
2 tb Parsley, chopped
1 pn Salt
1 tb Sesame seeds, lightly
— toasted

Drain the beans, cover with fresh water bring to a boil. Boil hard
for 10 minutes, reduce heat, cover simmer until tender, about 2
hours, depending on the age of the beans. Drain set aside. When
cooled, mash.

Heat olive oil saute the onions until very soft, 10 minutes. Add
to the mashed soya beans. Stir in the tomato paste, olives, parsley,
salt if necessary (remember that the olives already add a salty
flavour to the rest of the ingredients) sesame seeds.

Spoon into a serving dish chill for at least 30 minutes before
serving. Serve with crackers or toast sliced into fingers.

Recipe by Mark Satterly

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