Title: BROILED POTATO SKINS
Categories: Appetizers, Vegetables
Yield: 48 servings

4.00 Potatoes, lg
2.00 ts Margarine
– or
2.00 ts Butter; sofftened
1.00 c Cheese Montery Jack
– with Jalapeno Peppers
4.00 Bacon slices, crisp crumbled

Prick Potatoes with fork to allow steam to escape. Bake potatoes
in 425F oven until tender, about 1 hour. Cool slightly
Cut each potatoe lengthwise into halves, scoop out insides, leaving
a 3/8 inch shell. Spread inside of shells with margarine or butter,
sprinkle with salt. Cut each potatoe into six pieces, sprinkle with
cheese and bacon.
Set oven control to broil or 550F. Broil potatoe pieces about 5
inches from heat until cheese is melted, about 2 minutes.
Makes 48 appetizers.

MMMMM

ARTICHOKES WITH VINAIGRETTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Vinegar
4 teaspoons Lemon juice
1 tablespoon Sugar
1/2 teaspoon Dry mustard
1/3 cup Olive oil
4 medium California artichokes — prepared and cooked
for whole — artichokes

(From the California Artichoke Advisry Board.) Combine vinegar, lemon
juice, sugar and mustard. Gradually add oil until blended. Serve with
cooked artichokes.

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PFEFFERN#SSE #3

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Flour, unsifted
1 t Baking powder
1 t Cinnamon
1 t Cloves, ground
1/2 ts Mace
1 t Allspice, ground
Pepper, black — as desired
1 1/4 c Honey
2 tb Butter — (no margarine)
2 lg Eggs
1 c Sugar, confectioners’
1 t Vanilla
— Water

Sift flour, baking powder and spices together. Heat
honey and butter until butter melts. Cool to lukewarm
and beat in eggs. Add flour mixture. Chill dough 1/2
hour. Shape dough into 1-inch balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15
minutes. Cool Cookies on wire racks. Mix
confectioners sugar, vanilla, and water to form a thin
glaze. Dip cookies in glaze and place on wire rack to
dry. Store cookies in airtight tins.

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Title: Susan’s Dog Cookies
Categories: Dog biscuit
Servings: 30

3 1/2 c Whole wheat flour
1/2 c Powdered milk
2 ts Cod liver oil
1 1/2 c Beef or chicken bouillon
3 c Rolled oats
1/2 c Bacon grease
2 Eggs

Combine all ingredients into a sticky dough. Drop by tablespoonfuls onto
ungreased cookie sheet and bake at 325’F. for 50 minutes. Cool on rack and
store in plastic bag. Makes about 30.

MMMMM

Title: ORIENTAL VEGETABLE SALAD
Categories: Salads, Oriental
Yield: 8 servings

1 cn (20 Oz.) Unsweetened
Pineapple Chunks Undrained
2 tb White Wine Vinegar
2 tb Low Sodium Soy Sauce
1 ts Sesame Oil
1/2 ts Minced Gingerroot
1/2 lb Snow Peas Trimmed
1 1/4 c Diagonally Sliced
Carrots
1 1/2 ts Sesame Seeds
1 bn Watercress
2 md Size Red Bell Peppers
Cut Into 1/2 in. Strips

Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple
Aside. Combine Reserved Juice, Vinegar, Soy Sauce,
Oil, Gingerroot in A Small Bowl. Stir Well, Cover
Chill.
Place Snow Peas in A Steamer Over Boiling Water.
Cover Steam 1 Min. OR Until Crisp-Tender. Rinse With
Cold Water, Drain Set Aside.
Place Carrots in Steamer Over Boiling Water. Cover
Steam 3 Min. Rinse With Cold Water; Drain Set Aside.
Line A Large Serving Platter With Watercress.
Arrange Pinapple, Snow Peas, Carrots Bell Peppers
Attractively Over Watercress. Cover Chill. To Serve
Pour Vinegar Mixture Over Salad; Sprinkle With Sesame
Seeds. (Fat 1.3 Grams.)

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15-Minute Tomato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 tsp olive oil
1 small onion — chopped
1 small zucchini — diced
1 tomato — peeled, diced
1 cup tomato juice
1 cup chicken or vegetable stock
1/2 tsp granulated sugar
1/4 tsp. dried oregano and basil
1/2 cup corn kernels

Method:
In saucepan, heat oil over medium heat. Cook onion and zucchini,
stirring
occasionally, 3 minutes.

Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to
boil.
Reduce heat and simmer 5 minutes.

Add corn; simmer 2 to 4 minutes or until heated through. Season with
salt
and pepper to taste.

Serves 2

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NOTES : ?? – Source not sure was in one of my text files

QUINOA LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Quinoa
1 c -Water
1/8 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
1/8 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
1/8 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the
water and 1/2 teaspoon salt. Bring to a simmer and
cook, covered, until all the water has evaporated
(about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery,
fennel, onions, garlic, and bell pepper, along with
the salt, marjoram, and cardamom, for about 5 minutes.
Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini
to the sauteed vegetables. Blend the ingredients.

Mix the two flours together and blend into the
vegetable and quinoa mixture. Line a large loaf pan
with a baking sheet liner and lightly oil the liner.
(In lieu of the baking sheet liner, you could just oil
and flour the pan.) Press the mixture into the pan.
Bake at 400 degrees F for about 45 minutes. (The loaf
should reach an internal temperature of 180-200
degrees F.) Let the loaf cool, inverted, for 10
minutes before removing it from the pan. Serve the
loaf in slices, with your favorite tomato (or other)
sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski,
O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

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Rhubarb-Peach Jam (Mw)

Recipe By :
Serving Size : 20 Preparation Time :0:40
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups rhubarb — diced
1 Large Can peaches with juice
1 1/2 Cups sugar
2 Tablespoons orange peel — grated

See note about microwave times!!

Chop the peaches and combine all ingredients in a microwave safe bowl. Cover
the surface of the mixture with waxed paper. Microwave on high for 7-10
minutes, until it comes to a full bowl. Remove the waxed paper and cook on
high for 15-25 minutes, unti l very syrupy, checking frequently in the last
10 minutes. Store in jam jars… freezes well too.

– – – – – – – – – – – – – – – – – –

NOTES : My microwave is only 500 watts, so cooking time will be shorter if
you have a “real” microwave. You may want more sugar if you don’t want this
jam to be as tart as
rhubarb can be.

14 1/2 oz. can tomatoes, undrained
1 med. onion, diced
1 clove garlic, minced
2 tbsp. *cilantro or parsley
1/4 tsp. sugar
Salt and pepper
Tabasco to taste
5 c. chicken broth
2 chicken breasts, boiled, deboned
and cubed
2 c. Monterey Jack cheese, cubed
2 med. avocados, cubed
Tortilla chips
This is the “hot” recipe at Dallas restaurants. In blender
combine undrained tomatoes, onion, garlic, cilantro and sugar.
Blend until chunky. In large saucepan, add vegetable mixture and
chicken broth and chicken pieces. Simmer 20 minutes, season to
taste. To serve: place cheese, avocado, and broken chips on bottom
of bowl. Pour hot soup over this in bowl. Serves 4-6 people.
*(Most stores carry this spice with parsley).

Title: RICH VENISON MUSHROOM STEW
Categories: Meats, Soups/stews
Yield: 6 servings

2 lb Good stewing venison
— (trimmed weight)
1 Onion
3/4 lb Small flat mushrooms
2 1/2 fl Red wine vinegar
2 1/2 fl Water
3/4 pt (scant) beef or game stock
Butter
Oil
Flour
Sugar
Bay leaves

————————–FOR THE FORCEMEAT BALLS————————–
8 oz Fresh breadcrumbs
8 oz Grated suet
2 Lemons (grated zest only)
1 1/2 tb Lemon juice
1 lg Egg
3 tb Fresh chopped parsley

Cut the venison into large chunks and marinate for about 24 hours in the
water and vinegar with 2 bay leaves and plenty of pepper.

Make the forcemeat mixture, seasoning it well and binding it with the
lightly beaten egg. Shape into 24 small balls, fry briskly until golden-
brown and crisp and reserve. Then fry the mushrooms hard in a very little
hot fat. Remove and reserve separately.

Drain and dry the meat well, reserving the marinade. Dust the venison with
well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint
flameproof casserole; ideally this should be no more than 8 inches in
diameter across the top. Chop the onion finely and fry gently. Sprinkle on
2 tablespoons flour, pour on the marinade liquid and the stock over the
meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves.

Bring to a bare simmer, cover tightly and cook over the lowest possible
flame (or in a low oven if you prefer) until the meat is deliciously tender
and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2
hours, lesser cuts of meat will need considerably more. Stir occasionally
to prevent sticking. When ready, remove the bay and check seasoning. Cool
and refrigerate overnight if not to be served on the same day.

To finish the dish, bring everything back to room temperature. Add the
prepared mushrooms to the stew, pushing them well down into the gravy, then
cover the surface with the forcemeat balls and bake – without a lid to keep
the forcemeat balls really crisp – at 400 F (200 C) gas mark 6 for about 25
minutes.

Source: Philippa Davenport in “Country Living” (British), November 1988.
Typed for you by Karen Mintzias

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