Title: MEXICAN CHICKEN NOODLE CASSEROLE
Categories: Casseroles, Chicken, Mexican, Microwave, Pasta
Yield: 6 servings

1/2 pk Noodles; cooked
1/2 ts Butter
3/4 c Celery; chopped
2 Green pepper rings; chopped
3/4 c Onion; chopped
1 cn Cream of chicken soup
2/3 c Milk
1/2 c Sour cream
2 c Cheddar cheese; shredded
2 c Chicken or turkey; cooked,
– chopped
1/2 lb Mushrooms; sliced
1/2 c Sliced almonds
Jalepenos; minced

In a microwave casserole dish, add celery, peppers, onion, and
butter. Nuke 2 minutes. Remove from dish. Line casserole with
tortilla strips. In another bowl, stir in soup, milk, sour cream, and
cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and
jalepenos. Pour into into casserole. Top with almonds. Microcook
until heated through, 2-4 mins.

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Title: Packaged Steak Supper
Categories: Diabetic, Main dish, Meats
Yield: 1 servings

3 oz Beef minute steak 2 tb Celery (sliced)
1 Small potato 2 Large tomato slices
2 tb Carrot (sliced) Salt and pepper to taste
2 tb Onion (sliced)

Place steak on large piece of aluminum foil. Layer
vegetables in order given. Add salt and pepper. Wrap
in foil, sealing ends securely. Bake at 350F for 1
hour.
MICROWAVE: Place in plastic wrap. Cook on High for
10
minutes. 1 serving = 3 medium-fat meat, 1 bread, 1/2 vegetable
Calories: 375

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SOURDOUGH CHIFFON CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c All-purpose flour
3/4 c Sugar
1 1/2 ts Baking powder, double-acting
1/2 ts Salt
1/4 c Vegetable oil
1/4 c Water, cold
4 Egg yolks
1/2 c Sourdough starter
1/2 ts Vanilla
1 tb Fresh lemon juice
1/4 ts Cream of tartar
4 Egg whites

Mix and sift the first four ingredients. Make a well
and add the oil, water, egg yolks, sourdough starter,
vanilla and lemon juice. Beat until smooth. Now add
the cream of tarter to the egg whites. beat the
whites until well blended. Be slure to fold very
gently. Turn into an ungreased 9-inch tube pan. Bake
for 1 hour in a 325F oven. Cake should spring back
when touched with finger. Immediately turn pan upside
down placing tube over neck of bottle. Let hang to
cool. Loosen with spatula to remove from pan. From
Pat’s Sourdough and Favorite Recipes ISBN#
0-9625098-1-7

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Title: MINCED MEAT FOR PIES
Categories: Pies, Game, British
Yield: 6 servings

2 lb Meat, cooked*
1 lb Suet, beef; chopped
2 lb Apple; cored/peeled/chopped
1 lb Raisins
1 lb Currants
1 T Cinnamon
1 T Mace
1 T Nutmeg
1 T Pepper, black
1 qt Cider
2 c Wine, red, sweet
Brandy; to taste
Wine; to taste

*Meat should be beef tongue, venison, or some cut which will maintain
its texture during fermentation.

Combine all ingredients in a clean stoneware crock. Add enough wine
and brandy to taste, completely covering the chopped ingredients.
Weight down ingredients with a heavy plate topped with a sealed quart
jar full of water to keep ingredients submerged in the liquid. Cover
with cheesecloth and tie loosely; add stoneware cover if available.
Store in a cool place for six to eight weeks or longer. Check from
time to time. If liquid level falls, add more wine, cider, and
brandy.

Use this mincemeat in any pie shell. Cover with a lattice top and
crimp the edge. Brush crust with beaten egg white for a golden
blaze. Bake at 425 F. for 15 minutes and then at 375 F. for another
half hour, or until crust is golden and filling is simmering
throughout.

Early American Life magazine
December 1991 issue
per Sam Waring

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Broccoli Casserole -1

Recipe By : Renee Farkas
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Cheese
Vegetables Broccoli
Campbell’s Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Ounces Broccoli — cut up in chuncks
1 Can Cream Of Celery Soup
2 Eggs — slightly beaten
1 Cup Cheddar Cheess — shredded
1/4 Cup Mayonaise
2 T. Onion — minced

Microwave broccoli on high for about 5 minutes, so it’s cooked about
halfway but not limp. Combine soup, eggs, cheese, mayonnaise, and onion;
fold together. Add broccoli last and combine. Pour into greased casserole
dish and cook at 325 F for 35-40 minutes or till a knife inserted into the
middle comes out clean.

Notes: I usually double this recipe and cook in a pyrex 13X9 pan, it then
needs to cook for about 50 minutes, sometimes a liitle more.

I’ve also used miracle whip when out of mayo and it makes no difference.
The same for the onion; real onion for minced has never been a problem.

The main thing is to use a casserole dish or another low dish, if you put
it in a bowl or deep dish it won’t ever “set”.

This is always on the table at any of my families get togethers, easy to
throw together and no leftovers.

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Pureed Apple-Squash Soup

Recipe By: Jewish Holiday Cookbook by Gloria Kaufer Greene
Serving Size: 8
Preparation Time: 1:00
Categories: Jewish Holidays Soups/Stews

Amount Measure Ingredient Preparation Method
4 lbs butternut or acorn squash
3 c chicken broth
1/4 c margarine kosher
1 lg onion diced
4 med tart apples peeled and diced
salt to taste

Peel squash: cut into large chunks, removing and discarding all seeds and
fibers. Put broth into large saucepan or soup pot and add squash pieces.
Bring to a boil over high heat; then lower heat, cover and simmer 20-25
min, or until squash is very tender.

Meanwhile, melt margarine in a large skillet or saucepan over med-high
heat; then saute onion until it’s tender, but not browned. Add the apples
and saute until they’re tender.

In batches, using a blender or food processor, (fitted with steel blade),
process apples, onion, and baked squash broth so the mixture can be easily
pureed. (Reserve the remaining broth.)

Stir the pureed mixture back into the pot containing the reserved broth.
If the soup is too thick, stir in additional broth as desired. (The soup
may be made ahead to this point.) Shortly before serving, reheat the soup,
stirring often. Season with salt if desired.
—–

Notes: Squash may be cooked in the microwave. Just puncture whole squash
with a fork in several places. Cook on high until slightly tender. Cut
open and remove seeds and fibers. Remove from peel and cut into chunks.
Proceed with remainder of recipe. Squash will finish cooking in broth.

Jen’s not: I have not tried this recipe yet.

Title: Hot Hoppin’ John Salad
Categories: Salads, Main dish
Yield: 6 servings

1 c Coarsely chopped ham
1 c Chopped onion; divided
2 Garlic cloves; minced
1 tb Vegetable oil
3 c Hot cooked rice
— (cooked in chicken broth)
16 oz Canned black-eyed peas
— rinsed and drained
1 ts Hot pepper sauce
1/2 ts Cracked black pepper
1/4 ts Salt
2 sl Bacon
4 c Very finely shredded cabbage
— (green)

Cook ham, 1/2 cup onion, and garlic in oil until lightly browned. Stir in
rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated.
Place bacon in large skillet; cook until crisp; set aside. Drain all but
1 tablespoon drippings. Add cabbage and remaining onion; stir-fry until
tender-crisp. Spoon onto large platter. Ladle rice mixture into center
of cabbage; crumble bacon over top of salad. Serve hot or at room
temperature.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: California Fig Oatmeal Cookies
Categories: Cookies
Yield: 48 cookies

1 c California dried figs
— (coarsely chopped)
3/4 c Shortening
1 c Brown sugar
2 Eggs
8 tb Water
2 c Flour
2 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
2 c Quick-cooking oats
1/2 c Chopped nut meats

Cover figs with hot water, allow to stand 10 minutes. Pour off water and
reserve for liquid. Snip stems off figs, then chop coarsely. Sift flour,
measure. Then add baking powder, salt and cinnamon. Sift together. Add
oats, chopped figs and nut meats. Cream shortening; add sugar, cream
together thoroughly. Add well-beaten egg, then add sifted dry ingredients
alternately with water to form dough. Drop by teaspoonfuls on greased
cookie sheet and bake at 400 F. for 10 minutes.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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LEMON BLUEBERRY BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
8 oz Carton lemon yogurt
1 Egg — lightly beaten
1/4 c Butter or margarine —
Melted
1 t Grated lemon peel
1 c Fresh or frozen blueberries
Glaze:
1/2 c Confectioner’s sugar
1 tb Lemon juice
1/2 ts Grated lemon peel

In a large bowl, combine dry ingredients. Combine
yogurt, egg, butter and lemon peel; stir into dry
ingredients just until moistened. Fold in blueberries.
Drop by tablespoonfuls onto a greased baking sheet.
Bake at 400 for 15-18 minutes or until lightly
browned. Combine glaze ingredients; drizzle over warm
biscuits.

Recipe By : June/July ’96

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CELERY-APPLE SALAD WITH CURRANTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Dried currants
1 lg Head celery
2 Golden Delicious apples
6 Pale green celery leaves
4 Parsley sprigs
10 Walnuts — cracked
-left in large pieces
2 tb Walnut oil
Lemon juice
-ÿÿChampagne vinegar
Salt
Freshly ground pepper

IF THE CURRANTS ARE HARD, cover them with warm water and set them aside to
soften while you cut the celery and apples. When they’re soft, after 10
minutes or so, drain them and squeeze out the water. Separate the stalks of
celery and peel the tougher outer stalks. Slice the celery into thin
pieces, straight across or at an angle. Cut the apples into quarters or
sixths if they’re large and thinly slice them crosswise. Finely chop the
celery leaves and the parsley and crack the nuts. Combine the celery,
apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them
with just enough walnut oil to coat everything lightly. Add the lemon juice
or vinegar to taste, salt lightly, season with pepper and toss again.

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