Title: CHERRIED SWEET POTATO SCALLOP
Categories: Fruits
Yield: 6 servings

3 1/2 lb Sweet Potatoes (Plain Canned
-Or Fresh)
1 lb Tart Cherries, Drained (1
-Can)
1 tb Butter Or Regualar Margarine
2/3 c Brown Sugar, Firmly Packed
1/4 c Granulated Sugar
1 1/2 ts Salt
1 c Water
4 tb Butter Or Regular Margarine
1/2 c Orange Juice
1/2 lb Regular Marshmallows

Try this the next time you make Sweet Potatoes instead of Potatoes.

Yield: 8 to 10 servings.

If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch
thick. Place in a saucepan and add 1 cup of water and cook until tender.
If using canned, drain.

Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the
sweet potatoes and cherries.

Combine the remaining ingredients except the marshmallows in a saucepan and
cook until you have a thin syrup. Pour the syrup over the sweet potatoes
and cherries. Bake in a 350 degree F. oven for 30 minutes or until the
syrup is thick. Just before serving top with the marshmallows and return
to the oven to brown.

From The National Red Cherry Institute

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Mexican Summer Soup
Recipe By : Lynne Neumann
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Vegetables
Vegetarian Soups Stews
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup kidney beans
1/3 cup garbanzo beans
1/3 cup black beans
3 medium tomatoes — coarsely chopped
1 small onion — coarsely chopped
1 banana pepper — finely chopped
1/2 cup green beans — fresh
1/2 cup zucchini — cubed
4 cloves garlic — pressed
1 teaspoon chili powder
1 teaspoon ground cumin
2 bay leaves
salt and pepper — to taste
1/4 cup red wine
Wash and soak beans overnight (I cooked mine the next day on low in the slow
cooker while I was at work) drain rinse beans before adding to pot.

In a medium saucepan sauté onion and garlic in water until tender.

Add fresh green beans and banana peppers, continue to sauté for 3 minutes.
Be sure to keep track of the water so it doesn’t dry out.

Just before the water completely dries up add the zucchini and sauté 2
minutes ( the zucchini should add some moisture to the pot, but if it
doesn’t add more water just to keep from scorching veggies).

Add fresh tomatoes, beans, wine, spices and cook until this thickens and the
tomatoes have made a nice sauce.

As I am on a restricted salt diet I did not add salt to mine, however, I did
add some sweetener to the whole batch. Even without salt this dish was very
good. I haven’t tried it with salt substitute, so I don’t know how it would
work. The nutritional rundown on this dish is quite good and it taste good
too.
– – – – – – – – – – – – – – – – – –
Enjoy, Lynne

SMOKY GERMAN FONDUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 sm Onion
8 Fluid ounces light ale
12 oz German smoked cheese —
Grated
4 oz Emmental cheese — grated
3 ts Cornflour
3 tb Milk
1 t German mustard
Rye bread and cooked
Frankfurters — to serve

Rub inside of fondue pot with cut side of onion. Pour
in ale, heat gently until bubbling. Reduce heat and
gradually stir in cheeses. Heat slowly until cheese
melts, stirring frequently. In a small bowl, blend
cornflour with milk, stir into cheese with mustard
until mixture is thick and creamy, stirring
frequently. Serve with cubes of rye bread and pieces
of cooked frankfurters.

Recipe By :

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est - - - - - - - - - - - - - - - - - -

Title: Tuna Pasta Salad
Categories: Salads
Yield: 4 servings

1 c Uncooked pasta (your kid’s
-favorite shape)
1/2 c White albacore tuna
1/2 c Frozen peas
2 T Red onion, chopped
3 T Light mayonnaise

Cook pasta according to package directions; drain. Cook peas
according to package directions; drain. Mix all ingredients. Keep
refrigerated or in a cool, insulated lunch box until ready to eat.

MMMMM

Title: Swedish Spritz (Spritsar) Cookies
Categories: Cookies, Christmas
Yield: 96 servings

2 c Sifted all-purpose flour
3/4 c Sugar
2 Egg yolks
1 c Butter
1 ts Almond extract

Sift together flour and sugar onto bread board. Make a well in
center and into this drop egg yolks, butter and extract. Mix into a
smooth dough with finger tips. Force through cookie press onto
ungreased cookie sheets in O and S shapes. Bake in moderate oven
(375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in
air-tight container. You may want to let them sit a day to “ripen”
the almond flavor!)

MMMMM

Sweet Sour Pasta Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk EDEN Kamut Spirals
15 oz Can EDEN Kidney Beans
— drained
15 oz Can EDEN Black Beans
— drained
1 Red pepper — diced
2 bn Green onions — diced
3 tb Dried basil
MMMMM————————–DRESSING— — €
—————————-
1/3 c EDEN Brown Rice Vinegar
-OR- EDEN Red Wine Vinegar
1/3 c EDEN Extra Virgin Olive Oil
1/4 c EDEN Barley Malt Syrup
1/3 c EDEN Shoyu

Cook Spirals as package directs. Rinse and drain. Add drained beans,
diced red pepper, green onions and basil. Prepare dressing. Mix into
salad and serve.

Prep Time: 10-15 minutes Cooking Time: 15 minutes

Copyright 1995 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –

Title: Shrimp-Pesto Salad
Categories: Pasta, Ethnic
Yield: 6 servings

3 c Uncooked medium shell macaro
1 tb Olive or vegetable oil
1 c Pesto or
1 Container (8 ounces) pesto
1/2 c Small pitted ripe olives
1/4 c White wine vinegar
4 Italian plum tomatoes, each
-Into 4 wedges
4 c Coarsely shredded spinach
Grated parmesan cheese, if
-desired
1 pk (6 ounces) frozen tiny
-Shrimp, thawed

Cook macaroni as directed on package. Rinse in cold water and drain; toss
with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2
cups macaroni and 2 cups spinach on olive mixture; repeat with remaining
macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp.
Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515
CALORIES PER SERVING.

—–

CHESTNUT, APPLE AND SAUSAGE STUFFING (L A TIM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Holidays Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Lightly packed fresh bread
– cubes (about 10 slices
– day-old white bread)
2 ts Dried sage leaves
2 ts Salt
Butter
1 lb Chicken and apple sausages
1 Onion, chopped
6 oz Canadian bacon, chopped
3 Stalks celery, chopped
1 Green apple, cored and diced
1 lb Chestnuts, shelled,
– skins removed and chopped
2 Eggs, beaten
Formatted by Manny Rothstein

Slice crusts off bread and cut bread into 1/2-inch
cubes. Spread on jellyroll pan and toast in 375-degree
oven until lightly browned, about 15 minutes, tossing
every 5 minutes.
Toss toasted bread cubes with sage and salt in mixing
bowl. Drizzle with 1/2 cup melted butter and set aside.
Remove sausage from casings and break apart. Heat 1
tablespoon butter in large saute pan, add sausage and
brown, breaking up in pan. Remove sausage. In same
pan, saute onion, bacon and celery in same fat until
onions are soft.
Add sausage, onion mixture, apple and chestnuts to
bread cubes and toss well to mix. Stir in beaten eggs.
Makes 8 cups stuffing, about 16 servings.

Each serving contains about: 263 calories 792 mg
sodium 65 mg cholesterol 15 grams fat 21 grams
carbohydrates 12 grams protein 0.57 gram fiber.

From Julianne Ryan, Special to The Times, Copyright
Los Angeles Times, November 16, 1995 From: Manny
Rothstein Date: 11-25-95

– – – – – – – – – – – – – – – – – –

ZUCCHINI SQUASH BURGERS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Zucchini (or any other
-variety of summer squash)
2 tb Oil
4 Garlic cloves
4 lg Onions, diced
2 Carrots, diced
1 Green pepper, diced
5 tb Tahini or peanut butter
3 tb Tamari
1/2 ts Paprika
1/2 ts Oregano
1/2 ts Basil
1/2 ts Sea salt
1/8 ts Red pepper (optional)
1/2 c Sesame seeds
1/2 c Sunflower seed meal
1 c Corn meal, or flour, or soy
-powder

Slice the zucchini and place in a large pot with 1/2 cup water, adding
enough squash to fill the pot. Steam over medium heat for 7 minutes, until
soft.
Heat the oil in a large skillet over medium heat; add the garlic, onions,
carrots, celery, and pepper; saute for 7 minutes, till vegetables are
tender.
Drain the zucchini and mash well. Add the sauteed vegetables, tahini,
seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter
should be thick not wet–add flour if needed.
Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties
and place them on the sheet.
Bake for 8 minutes on each side, until golden brown.

– – – – – – – – – – – – – – – – – –

Title: MUFFULETTA SANDWICH
Categories: Sandwiches, Meats, Cheese, Italian
Yield: 4 servings

————————OLIVE SALAD————————
2/3 c Green olives, pitted and
-coarsely chopped
2/3 c Black olives, pitted and
-coarsely chopped
1/4 c Pimiento, chopped
3 Cloves garlic, finely minced
1 Fillet anchovy, mashed
1 tb Capers
1/3 c Finely chopped parsley
1 ts Oregano
1/4 ts Black pepper
1/2 c Olive oil

———————–THE SANDWICH———————–
1 lg Loaf Italian Bread
1/3 lb Hard salami, very thinly
-sliced
1/3 lb Ham, very thinly sliced
1/3 lb Provolone, thinly sliced

OLIVE SALAD:
Mix together all ingredients and let marinate for AT
LEAST 12 hours. THE SANDWICH:
Slice loaf in half horizontally and slightly scoop out
insides. Layer on salami, ham and Provolone. Spread on
olive spread at least 3/4-inch thick. Replace top half
of loaf and eat.

—–