Title: Grainy Mustard
Categories: Misc
Yield: 16 servings

1/4 c Mustard seeds 1/3 c White-wine vinegar
2 ts Mustard powder 1/2 ts Salt
1/4 c Water 1/4 c Light corn syrup
1/4 c Dry white wine

Whirl mustard seeds, mustard powder and water in blender 1 minute
until coarsely pureed to paste. Let stand at room temperature at least
2 hours. Combine mustard mixture, wine, vinegar and salt in top of
small double boiler. Cook over boiling water, stirring occasionally,
10 minutes or until slightly thickened. Return to blender. Add corn
syrup. Whirl until well mixed. Refrigerate in covered container at
least overnight or up to 1 month.

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FRENCH FRY PIZZA PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Frozen shoestring potatoes
(French fried), about 5 cups
1 c Prepared pizza sauce
-OR- spaghetti sauce
1 t Dried oregano leaves
— crumbled
1/2 Green bell pepper
— cut into 1/4-inch strips
2 tb Sliced green onions
2 c Shredded mozzarella cheese
1/4 c Grated Parmesan cheese

Heat oven to 450 degrees. Coat 12-inch round pizza
pan with vegetable cooking spray. Arrange frozen
potatoes evenly in one layer in pan. Bake 10 minutes.
Remove pan from oven and cover potatoes with sauce.
Sprinkle with oregano. Arrange pepper strips on
sauce; sprinkle with onions and top with cheeses.
Bake about 15 minutes until top is lightly browned.

Menu: Iceberg Lettuce Wedges with Nonfat Italian
Dressing, Gelatin Cups

Nutritional Information Per Serving: 400 calories; 19
g fat; 25 mg cholesterol; 750 mg sodium; 38 g
carbohydrate; 6 g fiber; 23 g protein.

Source: The Potato Board

– – – – – – – – – – – – – – – – – –

GREEK SALAD WITH PEPPERS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads Greek
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tomatoes, chopped
1 Long English cucumer,
-chopped
1 md Onion, thinly sliced
1 lg Pepper, thinly sliced (Red,
-yellow or orange)
1 c Greek olives, or black
-olives
1/2 c Feta cheese, crumbled
DRESSING
1/4 c Red wine vinegar
3/4 c Vegetable oil or olive oil
1 t Basil
1/2 ts Oregano
1/2 ts Salt
1 d Ground pepper

Combine the tomatoes, cucumber, onion, peppers, olives
and feta cheese in salad bowl. Mix dressing
ingredients and add to salad. Toss and serve. Makes
5-6 servings.

Origin: Newspaper, article on hothouse peppers Shared
by: Sharon Stevens.

– – – – – – – – – – – – – – – – – –

Title: Amish Bean Soup
Categories: Ham, Soups
Yield: 1 servings

1 Lb (2 cups) navy beans —
: dried
2 1/2 qt water
1 meaty ham bone — 1 1/2 Lbs
1 clove garlic — minced
1 sm bay leaf
1 c cubed potatoes
1 c celery — thinly sliced
1 c onion — finely chopped
1 c carrots — cubed
: salt and pepper — to taste

Boil the beans in the water for 2 minutes before
removing them from the heat to let stand for 1 hour.
Then add the ham bone, garlic and bay leaf to the
beans, and cover and simmer them for 2 hours or until
the ingredients are almost tender. Add the vegetables
and salt and pepper to taste, and simmer them for 1
hour longer. Remove the ham bone, cut off the meat and
dice it to add to the beans. Reheat the soup almost to
boiling, then remove the bay leaf.

Recipe By : Ilogal@aol.com

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Title: POPCORN BALLS (ANDERSON)
Categories: Desserts, Grains
Yield: 8 Servings

1 c Sugar
1 c Light corn syrup
1 ts Cider vinegar
3 tb Butter or margarine
1 ts Vanilla
2 qt Popped, unseasoned popcorn

From “The New Doubleday Cookbook” by Jean Anderson.

Place sugar, corn syrup and vinegar in a heavy saucepan.

Insert candy thermometer and heat and stir over moderately high heat
until sugar dissolves.

Cook, uncovered, without stirring to 260’F. or until a drop of syrup
forms a hard ball in cold water.

Remove from the heat, mix in butter and vanilla. Pour over popcorn in
a large bowl and stir quickly so all pieces are coated.

With buttered hands, scoop up and shape into large or small balls.

Cool on waved paper or plastic food wrap. Serves 8.

Nutritional analysis per serving: 281.7 calories; 4.7 grams total
fat; (2.8 grams saturated fat); 1.0 gram protein; 5.8 grams
carbohydrates; 12.4 milligrams cholesterol; 106.1 milligrams sodium.

MMMMM

Creole Garlic and Shrimp Appetizer

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Appetizers

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

1/2 c Butter or margarine,softened

2 tb Minced fresh parsley

1 tb Minced shallots (heaping)

4 Cloves garlic,minced

1/4 ts Paprika

1/8 ts Cayenne pepper

1/8 ts Salt

2 ts Pernod

1/2 ts Lemon juice

1 1/2 lb Shrimp,shelled and deveined

Flour

Olive oil

1/2 Juice of lemon

3/4 c Dry white wine

1. Cream butter with wooden spoon for several minutes.

2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon lemon

juice; mix well and set aside.

3. Coat shrimp with flour.

4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp

to skillet.

5. Saute shrimp very quickly, about 3 minutes; when they start to turn

pink, cook them on other side.

6. Drain oil from skillet.

7. Add 1/2 cup lemon juice and the wine and shake pan briefly over heat,

about 1 minute.

8. Add reserved garlic butter and toss shrimp quickly with wooden spoon.

9. When butter is melted, serve shrimp immediately.

– – – – – – – – – – – – – – – – – –

Title: Lamb in Cook Pot
Categories: Chinese, Lamb, Ceideburg 2
Yield: 4 servings

1 1/2 lb Lean, boneless lamb from
-leg or shoulder
2 oz Cellophane noodles
1/4 lb Fresh spinach
1/4 lb Celery cabbage
1/4 c Soy sauce
1 Tb sesame-seed oil
1 Tb dry sherry
1/2 Tb brown sugar dissolved in
-1 tb boiling water
1 tb Peanut butter thinned with
-4 tb boiling water
1/8 ts Pepper
1/2 Tb mashed red bean curd
4 c Chicken stock fresh or
-canned
1 Finely chopped scallions
1/2 ts Chopped garlic
1/2 Tb finely chopped peeled
-ginger root
1/8 c Finely chopped parsley

I picked up a nice little Mongolian fire pot at a sale this weekend.
That makes two that I have now. The other is a highly polished brass
museum piece that I never use for cooking because it’s such a hassle
to clean up. This one is smaller and, with the exterior parts being
made of a matte finish aluminum, much easier to keep clean. This is
the kind you’d see in a Chinese or Japanese place and is just the
right size for two to four diners. This one also has a neato
adjustable grate to control the heat.

I found this recipe stuffed inside the pot. It was hand-typed. The
amounts called for in it would be too much for the little pot I found
it in, but is sounds quite good and is probably authentic. You
generally don’t find Nam Yuey (red bean curd cheese) called for in
Westernized recipes. The pot is a neat touch, but this can be made
just as effectively in a fondue pot or in a sauce pan on a tabletop
burner++in anything that gets the broth hot enough to cook the
ingredients.

Freeze lamb for 2 or 3 hours for ease in slicing. Cut against the
grain into paper thin slices. Then cut slices into 2 x 2 inch
pieces. Cover cellophane noodles with 1 cup warm water and soak for
30 minutes. Drain and cut into 6 inch lengths. Wash spinach leaves
under cold running water and pat dry with paper towel. Arrange on
platter along with noodles. Trim greens and root ends of the cabbage.
Separate into stalks and wash thoroughly. Cut each stalk into small
pieces and drop into pot of boiling water. Take out in 2 minutes,
dry and place with spinach and noodles. Combine soy sauce,
sesame-seed oil, sherry, brown sugar, peanut butter pepper and bean
curd. Mix thoroughly, then take 1 tablespoon of the sauce and put
into each of 4 bowls. Reserve the rest and place in small bowl.

Preheat your broiler to its highest point. Place 8 to 10 charcoal
briquettes side by side in baking pan lined with heavy aluminum foil
and place under broiler. Heat for 10 to 15 minutes until white ash
forms on briquettes. Transfer to funnel of cook pot with tongs. Put
fireproof (asbestos) mat on table and place cook pot on it. Bring
chicken broth to a boil then pour it into the cook pot. Give each
person a plate of lamb and a soup bowl. Drop the scallions, garlic,
ginger, and parsley into the boiling stock. Each person cooks own
lamb with fondue fork and then dips it into sauce in soup bowl.
Extra sauce is also placed on table.

When the lamb has been used, ladle a little of the remaining stock
into each bowl. Add the noodles and vegetables in the remaining
stock in the cook pot, for a minute or two then ladle with broth into
bowls as another course.

Makes 4 servings.

Source++Hand typed recipe stuffed inside Mongolian fire pot.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Baked Potato Soup

Recipe By : Woman’s Day 1-7-97
Serving Size : 6 Preparation Time :0:10
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 med bulb garlic, 1/4 inch cut off top
6 lg baking potatoes — rinsed and pierced
4 1/2 c chicken broth
1/2 tsp freshly ground pepper
crumbled cooked turkey bacon — optional
shredded lowfat cheddar cheese — optional
lowfat sour cream — optional
minced scallions — optional

Heat oven to 400. Wrap whole garlic bulb tightly in foil. Put garlic
and potatoes in oven. Bake garlic 45 minutes or until soft when
squeezed. Remove and let cool. Continue baking potatoes until tender
when pierced, about 15 minutes.

Unwrap garlic and squeeze pulp from bulb into a 4-qt pot. Peel 3 of the
hot potatoes, add to garlic in pot and mash until nearly smooth.
Gradually stir in chicken broth and pepper until blended. Place over
medium heat and cook until hot, stirring occasionally. Meanwhile, cut
remaining potatoes (with skin) in 3/4-inch pieces. Stir into soup and
cook until heated through. Serve with some or all accompaniments.

– – – – – – – – – – – – – – – – – –

Title: Chicken and Orzo Salad with Three Cheeses
Categories: Main dish, Poultry, Salads
Yield: 6 servings

1 c Uncooked orzo pasta
1 1/2 c Chopped cooked chicken
1/3 c Prepared Italian dressing
6 oz Jar marinated artichoke
-hearts, drained and coarsly
-chopped
1 c Diced mozzarella or
-provolone cheese
1 lg Ripe tomato, seeded and dice
1/3 c Pitted, coarsely chopped
-Kalamata olives
1/4 c Packed fresh basil leaves,
-cut into thin strips
1/2 c Crumbled feta cheese
1/2 c Grated parmesan cheese
Mixed salad greens
Freshly ground black pepper

Cook orzo according to package directions. Drain and
rinse with cold water. Drain again. In a large bowl,
combine orzo, chicken and dressing. Toss well. Add
artichokes, mozzarella cheese, tomatoes, olives and
basil. Toss well. Add feta and Parmesan cheeses.
Toss lightly. Cover and chill at least 30 minutes or
up to 6 hours before serving. Serve on salad greens.
Season with freshly ground black pepper to taste.

—–

LILY COOKIES #2

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 oz. cream cheese
1 c. butter or oleo
2 c. sifted flour
Apricot preserves
Confectioners’ sugar

Preparation :
Cream cream cheese, butter or oleo and flour. Cut with 2 inch
round cutter. Roll into cornucopia by bringing 2 rounded edges
together, letting them overlap. Press them gently; shape like a
lily. Fill open part with preserves. Bake 375 degrees about 15
minutes. Cool. Drench with powdered sugar.

– – – – – – – – – – – – – – – – – –

NOTES : Cookbook USA