SHRIMP AND NOODLE BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Water
2 lb Unpeeled large fresh shrimp
1 pk Medium egg noodles (8-oz)
1/2 c Sliced green onions
1/4 c Chopped green pepper
2 tb Butter or margarine, melted
2 cn Cream of mushroom soup,
– undiluted
1 Carton (8-oz) plain yogurt
1/2 c Shredded cheddar cheese
– (2 oz.)
1 1/2 ts Chopped fresh dill
-or-
1/2 ts Dried dillweed
1/2 ts Ground white pepper
1/4 ts Salt

Bring water to a boil; add shrimp, and cook 3 minutes or until shrimp
begin to turn pink. Drain well; rinse with cold water. Chill. Peel and
devein shrimp. Chop half of shrimp, leaving remaining shrimp whole. Set
aside.
Cook noodles according to directions. Drain.
Cook green onions and green pepper in butter in a Dutch oven over
medium-high heat, stirring constantly, until tender. Add soup and next 5
ingredients. Gently stir in chopped shrimp and noodles. Spoon mixture into
a lightly greased shallow 2 1/2-qt. casserole. Arrange whole shrimp on top
of casserole.
Bake, uncovered, at 350 for 35 minutes or until thoroughly heated.

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Ouisie’s BLACK BEAN SOUP

Recipe By : Ouisie’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dry
1 yellow onion — peeled, cored and
— cut in 6 wedges
4 whole cloves — stuck into one of
— the onion wedges
1 large clove of garlic — with a toothpick
— stuck through it so
— you can remove it
— easily
2 bay leaves
3 cups chicken broth — fresh, canned or
— dehydrated (taste
— whichever you
— choose and salt
— accordingly)
2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots — washed but not
— peeled, and chopped
3 celery stalks and leaves — washed and chopped
3 cloves garlic — peeled and finely
— chopped
1 tablespoon thyme — dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream — preferably at room
— temperature and
— stirred so it
— spoons nicely
Fresh cilantro — washed and spun dry
Green onions — finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander and pick
out the rocks and earth and the occasional malformed specimen. Place
them in a bowl, with enough fresh, cold water to cover them by 3 inches,
and set aside. The next day, drain the beans and put them in a large
soup pot. Cover with cold water and turn the burner on low. As the beans
heat, foam will rise to the surface; skim this off with a large cooking
spoon, and repeat until all the foam is gone. (Don’t let the pot boil,
because if you do. the skins will start to slip off and the beans won’t
hold their shape well as they cook.)
Add the onion wedges, the garlic and the bay leaves. Simmer, stirring
occasionally and adding water when the liquid gets low. When the beans
are tender (this takes from one to three hours), remove the onion wedges
and garlic. Now spoon out half of the beans, allow to cool, and puree in
a food processor with the chicken broth. Return the mixture to the pot.
Add salt to taste and simmer while you prepare the vegetables.
Toast the cumin seeds in a non-oiled saute pan and grind them with a
mortar and pestle or in an electric spice-grinder. Heat the oil in the
same pan and cook the carrots, celery, and garlic until translucent.
Add the cumin, thyme and chili flakes, and stir. Add the vegetables to
the bean pot, deglaze the pan with a little dry Vermouth or water, and
add this liquid to the beans also. Check the seasoning, simmer another
10 minutes, and your soup is ready.
Serve the soup in heated bowls so that even the last bite will be
warm. Top each serving with a teaspoon of Sour cream, chopped green
onion and cilantro, and add a lime wedge on the side for squeezing into
the soup. (Be sure to instruct your guests to do this, or they’ll miss

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 275 0 0 0 0 0 0 0 0 0
0 0

Title: Mustard, Sweet and Spicy German-Style
Categories: Other sauce
Yield: 6 servings

2/3 c Mustard Seed
1/2 c Mustard, dry
1 c Water, cold
2 c Vinegar, cider
1 Onion, finely chopped
4 Garlic clvs. minced
1/4 c Sugar, brown
2 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Tarragon
1/4 ts Tumeric
3 ts Honey

Combine seeds and mustard with COLD water. Allow to sit overnight in the
refrigerator. Combine all remaining ingredients except honey. Simmer
uncovered 10-15 minutes or until liquid reduced by half.

For a hotter mustard, reduce liquid by more than half. Pour this mixture
through a strainer, into the mustard and seed mixture.

Blenderize thoroughly. Cook in a double boiler until the consistancy of
gravy. Add the honey. This will keep refrigerated several years. Many
different flavors of mustard can be made by modifying this basic recipe.
Substitute wine for the cold water, etc. Many other spices may be added
also…..

—–

First Set:
2 cups brown sugar
1/2 cup shortening
2 cups water
11 lb. raisins
Second Set:
3 cups flour
2 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves

Combine first set of ingredients. Boil for 5 minutes, remove, let cool. Add
second set. Bake 1 hour in slow oven.

UNBELIEVABLE OATMEAL COOKIES

Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF 6659
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 tablespoons softened sweet butter
1/2 cup sugar
1 egg, — lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond or vanilla extract
3 cups rolled oatmeal — (not instant)

Lightly butter a cookie sheet. Preheat the oven to 325 degrees.

Beat together the butter, sugar, egg, orange zest and almond extract. With=
=7F
your fingers press the oatmeal into the butter until the dough just holds
together. Form the dough into tiny balls and with the tines of a fork press
them down. Bake for 10 to 15 minutes or until golden brown.

Yield: 2 1/2 dozen

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Title: [THAI] kai tam (simple chicken soup)
Categories: Chicken, Thai, Soup, Chile
Yield: 6 servings

1 sm Chicken (about
-2 pounds)
4 c Stock
1 c Sapparot (pineapple),
-cut into chunks
1 c Phak thong (pumpkin),
-cut into chunks
3 tb Hom daeng (shallots),
-thinly sliced
2 tb Nam manao (lime juice)
2 tb Nam makham piag
-(tamarind juice)
1 tb Prik ki nu daeng haeng
-(dried red chilis),
-crumbled
1 tb Kratiem (garlic), crushed

This is the chicken soup my wife calls “mothers all-purpose sickness cure”
~ I guess mothers the world over are the same, and figure that sending a
sick child to bed with a bowl of chicken soup cures most things – well at
least it cures “plumbum pendulensis academica” (being sick of school).

It is made with a small chicken. Alternatively you could make it from a
couple of chicken legs and a couple of drumsticks.

(simple chicken soup) Method

Prepare the chicken: wash it carefully, then cut off the drumsticks and the
wings, and then with a sharp knife cut down either side of the centre line,
and remove the two breasts. The wings are reserved for other dishes, and
the bones are set aside to make more stock later.

Bring the stock to a boil and add everything except the chicken, and
simmer, covered, for about 10 minutes.

Add the chicken breasts and legs, bring the mixture back to the boil, then
remove from the heat, and allow to stand, covered, for 30 minutes.

Serving Storage

Remove the chicken and place it on a serving platter. Put the soup in a
tureen and serve with a selection of dipping sauces, (and with white rice
if more sustenance is required). Garnish the soup with coriander leaves.
“Col. I.F. Khuntilanont-Philpott”

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BEST EVER BAKED BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork and beans – canned
-(actually 4 to 5 lbs.)
1/2 c Onion – chopped
1/2 c Celery – chopped
1/3 c Bell pepper – chopped
2 tb Mustard – prepared
1/2 c Molasses
1 t Worcestershire sauce
3 Drops Tabasco – actually 3
-to 4 drops
1/2 c Barbecue sauce – bottled or
-homemade (see recipe)
1/2 c Catsup
2 Strip bacon – uncooked and
-cut in half

Combine all ingredients, except in bacon, in large
ovenproof container. Lay bacon strips on top. Place
on smoker grid and smoke for 2 to 2-1/2 hours.

Note from me: If you don’t have a smoker, you can
cook at about 350F for about 45 minutes to 1 hour,
until the bacon is curling. Better flavor in a
smoker, but divine beans without!

Makes 8 to 10 servings.

Recipe from “Cook’n Cajun Water Smoker Cookbook” by
Sondra Hester.

This is undoubtedly one of the best baked bean dishes
we’ve ever tasted. Easy to make and no tending
necessary. You can have ribs smoking on the bottom
rack and beans on the top rack. Add garlic bread and
coleslaw, potato salad or macaroni salad and you’ve
got a Super Bowl party, bowl game or Monday Night
Football dinner! Source: Cook’n Cajun Water Smoker Ckbk

From: Michelle Bass > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609

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Title: Lemon Cookies
Categories: Cookies
Yield: 30 cookies

1/2 c Butter or margarine
1 c C and H Powdered Sugar
— unsifted
1 Egg
1 ts Lemon juice
1 tb Grated lemon rind
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
2 c Sugar coated cereal flakes
— (crushed)

Beat together butter and sugar until creamy and smooth. Beat in egg,
lemon juice and rind. (The mixture may look curdled.) Stir in flour,
baking powder and salt. Place crushed flakes in a plate (should be about
1-1/4 cups). Drop cookie batter by teaspoonfuls on crushed flakes and
toss to coat. Place on ungreased cookie sheet. Bake in 350 degree oven
15 minutes. Cool on rack.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

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Title: GREEN BEANS WITH FRIED BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 1 servings

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a
wok fry tofu till it turns golden. Remove
marinate in soy sauce sherry.

Cut beans into pieces 2″ long. Heat rest of oil
stir fry beans for 1 minute. Sprinkle with salt. Add
tofu marinade. Dissolve cornstarch in water stir
into the rest of the ingredients. Cook gently till
sauce thickens.

Serve hot over rice.

Jack Santa Maria, “Chinese Vegetarian Cooking”

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Title: Winter Apple Chutney
Categories: Condiments, Sauces, Fruits, Low-fat, Vegan
Yield: 2 cups

1 c Dried apples
— coarsely chopped
1 c Applesauce
1/3 c Brown rice vinegar
1/3 c Granulated cane juice
-OR- maple granules
1 sm Onion; chopped
1/4 c Seedless raisins
1 tb Fresh ginger, minced
1/2 ts Hot sauce, or to taste

Blend the sweetness of apples with the spiciness of onion and hot sauce
for a truly original chutney that adds zip to grain dishes like couscous
or millet.

DIRECTIONS:
===========
In a saucepan, combine all ingredients and bring to a boil over moderately
high heat, stirring constantly for 15 minutes. If microwaving, combine
all ingredients in a glass bowl. Microwave uncovered on high until
slightly thickened and bubbling, about 8 minutes.

Let cool slightly. Puree 1/2 cup of the mixture in a blender or food
processor and then mix wtih remaining chutney. Serve at room temperature
or chilled.

Calories per tablespoon: 20
Grams of fat: 0
Percentage fat calories: 0%
Cholesterol: 0 mg.

* Source: Delicious! Collection – compiled and edited by Sue Frederick
* Typed for you by Karen Mintzias

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