Title: CHINESE CABBAGE SALAD
Categories: Salads
Yield: 12 servings

MMMMM————————SALAD GREENS—————————–
1 Head Chinese (Napa) Cabbage
1 Bunch Green Onions

MMMMM———————DRESSING – STEP I————————–
1/2 c Seasoned Rice Vinegar
1/2 c Sesame Oil
3 tb =FFSugar

MMMMM———————DRESSING – STEP II————————–
3 tb Sesame Oil
3 tb Peanut Oil
2 pk Ramen Noodles (uncooked)
=FFbroken into very small
=FFpieces, discard seasoning
1/2 c Sliced Almonds
1/2 c Raw Sunflower Seeds
1/3 c Sesame Seeds

Prepare greens by chopping up the Napa cabbage and the green onions.
You may use a coarse chop or shredd, depending on preference: coarser
than most cole slaw but not “bite sized” pieces. Boil together the
vinegar, 1/2 cup sesame oil, and sugar. In a frying pan, add the
dressing ingredients listed in Step II and saut=82 until the Ramen
noodles and sesame seeds are lightly browned. Mix with the sweet oil
and vinegar mixture and chill. Keep greens and dressing separate
until ready to serve. Toss dressing in with greens. You may add
cooked chicken if you like.

MMMMM

Jalapeno Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
1/2 cup yellow cornmeal
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter — cut into bits
1 1/2 cups Monterey jack cheese — coarsely grated
2 2″ pickled jalapeno peppers, seeded — minced
2 2″ fresh jalapeno peppers, seeded — minced
2/3 cup milk

Into a bowl, sift together the flour, cornmeal, baking powder, baking soda
and salt. Add the butter and blend the mixture until it resembles coarse
meal. Stir in the Monterey Jack and the peppers; add the milk. Stir the
mixture until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto a buttered baking sheet and bake the biscuits in the middle
of a preheated 425 oven for 15 to 17 minutes or until pale golden. Makes
about 16 biscuits.

– – – – – – – – – – – – – – – – – –

Title: Sauce Picante
Categories: Sauces, Emeril, Ethnic, Am/la
Yield: 2 cups

1 tb Olive oil
2 tb Onions; chopped
2 tb Green onions; chopped
2 tb Celery; chopped
2 tb Green bell peppers; chopped
1 tb Shallots; minced
1 tb Jalapeno peppers;seeded,
-minced
1 tb Garlic; minced
1 tb Fresh basil;chopped
1 ts Fresh thyme; chopped
1 ts Fresh oregano; chopped
2 Bay leaves
1 c Italian plum tomatoes; peel
-seeded and chopped
1 c Chicken stock
1/2 ts Salt
1/2 ts Cayenne pepper
2 Turns fresh black pepper
1 tb Unsalted butter

In a sauce pot, heat oil. Add the onions, green
onions, celery, bell pepper, jalapenos, shallots and
garlci over high heat. Add the basi, thyme , oregano,
and bay leaves. Saute for 2 minutes. Stir in
tomatoes, stock, salt, cayenne and black pepper and
bring to a boil. Cook over high heat for 2 minutes.
Reduce the heat and simmer, stirring occasionally ,
for about 5 minutes. Stir in butter and remove from
heat.

Source: Essence of Emeril, #2280, TVFN
Formatted by Lisa Crawford, 4/27/96

—–

1 medium onion, chopped
1 clove garlic, minced
1 tsp. ground cumin
2 whole chicken breasts, skinned, boned, and cut into 1 inch
chunks
1 16 oz. can white kidney beans, drained
1 19 oz. can garbanzo beans, drained
1 12 oz. can white corn, drained
2 4 oz. cans diced mild green chiles
2 chicken bouillon cubes
1 1/2 cups water
3 drops hot pepper sauce
1 cup Monterey Jack cheese, shredded

Preheat oven to 350 degrees. In a small saucepan over medium
heat, cook onion, garlic, and cumin until onion is tender. In 2
1/2 quart casserole, combine onion mixture with chicken, white
kidney beans, garbanzo beans, corn, green chiles, bouillon, and
1 1/2 cups water (I use less liquid). Cover casserole and bake
50-60 minutes until chicken is tender. To serve, stir hot
pepper sauce into chili to taste. Serve with shredded cheese
on top.

Serves 8. Per serving: Calories 339, Saturated fat: 10g, Total
fat: 26g, Carbohydrates: 37g, Sodium 1123 mg, Cholesterol 52 mg.

Source: Good Housekeeping, Nov. 1994

Title: Buttermilk Pecan Pie
Categories: Pies
Yield: 1 pie

1 Pastry shell, unbaked (9")
1/2 c Butter
2 c Sugar
2 ts Vanilla extract
3 Eggs
3 tb Flour
1/4 ts Salt
1 c Buttermilk
3/4 c Pecans, chopped (to 1 cup)

Cream butter and sugar, adding 1/2 cup sugar at a
time. Blend in vanilla. Beat in eggs, one at a time.
Combine flour and salt; add to creamed mixture a
little at a time. Stir in buttermilk.
Sprinkle pecans in bottom of pie crust; pour custard
mixture over pecans.
Bake at 300 degrees for 1 1/2 hours. Best served at
room temperature with sweetened whipped cream.

Posted by Helen Jolly.

—–

CANNING BEETS (WHOLE, CUBED, OR SLICED)

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

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

Quantity: An average of 21 pounds (without tops) is
needed per canner load of 7 quarts; an average of
13-1/2 pounds is needed per canner load of 9 pints. A
bushel (without tops) weighs 52 pounds and yields 15
to 20 quarts–an average of 3 pounds per quart.

Quality: Beets with a diameter of 1 to 2 inches are
preferred for whole packs. Beets larger than 3 inches
in diameter are often fibrous.

Procedure: Trim off beet tops, leaving an inch of stem
and roots to reduce bleeding of color. Scrub well.
Cover with boiling water. Boil until skins slip off
easily; about 15 to 25 minutes depending on size.
Cool, remove skins, and trim off stems and roots.
Leave baby beets whole. Cut medium or large beets into
1/2-inch cubes or slices. Halve or quarter very large
slices. Add 1 teaspoon of salt per quart to the jar,
if desired. Fill jars with hot beets and fresh hot
water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used. Table 1. Recommended process time for
Beets in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Beets in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –

Title: Chicken and Wild Rice Soup
Categories: Soups ste
Yield: 8 servings

2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
–or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped

Recipe by: Midwest Living, December 1995 Run cold
water over the wild rice in a strainer for about 1
minute, lifting the rice to rinse it thoroughly. In a
large saucepan, mix the wild rice, broth and pepper.
Bring to a boil; reduce the heat. Cover and simmer
for 40 to 45 minutes, or until the rice is tender.
Meanwhile, in a skillet, cook the mushrooms and
shallots in butter until tender, but not brown. Add
the mushroom mixture, chicken and parsley to the soup.
Heat through.

Recipe From: The Redstone Inn in Dubuque, Iowa.
Penny Halsey (ATBN65B).

—–

DEDE’S BUTTERMILK BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Buttermilk or
4 tb Dry buttermilk powder and
1 1/8 c Water
(for Welbilt/Dak machines
Add 2 T more buttermilk)
3 c Bread flour
1 1/2 ts Salt
1 tb Butter or margarine
3 tb Honey
1/4 ts Baking soda*
1 1/2 ts Red Star active dry yeast

* Prodigy “research” has shown that if using powdered buttermilk we
should omit the baking soda.

Place all ingredients in bread pan, select Light Crust setting, and
pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.

– – – – – – – – – – – – – – – – – –

Title: Strawberry Frozen Yogurt
Categories: Fruits, Desserts
Yield: 4 servings

2 ts Gelatin
1 c Plain Yogurt
1/8 ts Salt
1 1/2 tb Lemon Juice
3 tb Milk
2 tb Sugar
1/8 c Sieved frozen Strawberries
1/2 c Whipping cream, whipped

Soak gelatin in milk, in custard cup. Set cup in boiling water; stir
until gelatin is completely dissolved.
Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in
berries and lemon juice. Chill until slightly thickened; beat until
foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray.
Cover with foil; freeze.
NOTE: I have also made this with approx 1/2 of 1 pint of fresh
strawberries, well crushed. I then froze it in a Donvier ice cream
maker. Delicious!

MMMMM

HOOSIER BEAN SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Navy beans
6 c Water
1 t Salt
1/2 lb Ham hock
1 t Butter
1/2 c Onion, diced
1/4 c Celery, diced
Salt and pepper to taste

Measure beans and water into a deep kettle; let stand
overnight or 6 to 8 hours. Add salt and ham hock.
Cover, bring to a boil; then simmer until the beans
are tender. About 1 to 1 1/2 hours. Melt butter in a
small skillet and saute onion over medium heat until
light brown. Stir into soup. Add salt and pepper.
Randy Rigg

– – – – – – – – – – – – – – – – – –