Quick Broccoli Rice Casserole

Recipe By : Joel Ehrlich
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers Rice
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Oz Pkg Frozen Broccoli With Cheese Sauce
1/2 Cup Quick Cooking Rice
1/2 Cup Whole Milk
1 Cup Cooked Chicken, Ham Or Turkey — Cubed
2 Tbls Parmesan — Grated

NOTE: Cooking times are based on the use of a 625-750 watt microwave oven and
food quantities for 2 servings. Adjust cooking times as required.

Follow package directions for frozen Broccoli w/Cheese Sauce.

Turn into a (1 Qt.) casserole.
Add the chicken, ham or turkey.
Add the rice, milk and cheese.
Blend thoroughly.
Cover.
Microwave on high until the rice is tender (about 6 minutes), stirring once.
Serve

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Title: Portuguese Biscuits
Categories: Breads, Portuguese
Yield: 36 Servings

1/4 c Butter
1 1/4 c Sugar
3 Eggs
3 1/2 c Flour
3 ts Baking Powder
1 ts Salt

Cream butter and sugar until light and fluffy. Cream the eggs one at a
time. Add flour, baking powder and salt; 2 tablespoons at a time until all
used up. Dough should be quite stiff, make walnut sized balls and roll into
a 6 inch rope the size of a pencil. Make a ring on a lightly greased baking
sheet, sealing the edges together. Bake in a preheated 350oF oven 20-25
minutes until light brown. Makes 2/-3 dozen.

Source: “The Yankee Kitchen” 03-30-93 (#5) [Louise]

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Seed Cookies

Recipe By : Angela Bedaski (Metroteller)
Serving Size : 240 Preparation Time :0:00
Categories : *Pat’s Collection Cookies: Formed
*Out To M/C

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds flour
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 1/3 tablespoons baking powder
2 rounded cups shortening
3/4 cup buttermilk
4 medium eggs
1 tablespoon vanilla
1/2 cup margarine
1 cup sesame seeds — about

Sift all of the dry ingredients in a large bowl. Work in the shortening like
pie crust. Add buttermilk, eggs, and vanilla. Mix well, mixture will look like
pie crust. Let margarine stand at room temperature until soft. Work into the
above mixture with your hands. Roll portions of dough to size desired. Cut and
roll in sesame seeds.
Bake at 350 for 15 minutes.
Makes about 20 dozen; 42 cookies per lb.
Input: 11/16/91

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Nutr. Assoc. : 0 0 0 0 0 1368 0 0 0 0 0

Sauteed apple salad with Roqufort and Walnuts

Recipe By : =

Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Sherry or Red Wine Vinegar
1 tablespoon Fresh thyme or 1 teaspoon dried
1/2 cup 1 Tbl Olive Oil
8 cups Mixed baby greens
4 large apples, golden delicious
peeled,cored and cut into 12 sliced.
1 tablespoon sugar
1 cup Roquefort cheese — crumbled
1/2 cup walnuts — chopped toasted
(Toast on cookie sheet 5 min in 350*oven)

Combine vinegar and thyme, gradually whisk in 1/2 cup of olive oil. =

Season with salt pepper.

Heat remaining 1 Tablespoon of oil in skillet over medium heat, add apple=
s =

and sugar and saute until apples are tenbder about 8 min. Increase heat =

to high and saute until golden brown about 5 minutes longer. Divide sala=
d =

greens among eight plates, arrange six apple slices on greens sprinkle =

with walnuts and Roquefort cheese and drizzle with dressing on top just =

before serving.

Everything can be prepared in advance and can be taken to the dinner home=
=

in separte containers and arranged just before serving to avoid wilting.

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NOTES : This recipe, from Rosette DuBois was adapted from The Silver =

Palate Cookbook. =

Title: FRESH MINESTRONE SOUP
Categories: Soups, Microwave
Yield: 1 servings

3/4 c Microwave spirals uncooked
1 2/3 c (14-oz) ready to serve
Beef broth
2 c Finely chopped vegetables
Broccoli, cauliflower,
Tomato etc
1 c Hot water
1/4 ts Dried marjoram leaves
1/4 ts Dried thyme
Grated romano cheese opt

In 2 quart microwave safe casserole, combine all
ingredients except cheese. Cover; microwave at high
11-13 minutes, stirring once, or until pasta is
tender. Serve in bowls sprinkled with cheese, if
desired.

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Title: NO COOK PEACHY ORANGE JAM
Categories: Preserves
Yield: 6 servings

1 Orange
2 1/2 c Peaches, finely chopped
1/3 c Maraschino cherries, chopped
2 tb Lemon juice
5 c Sugar
3/4 c Water
1 pk Certo Fruit Pectin Crystals

Certo Recipe Mailing for September 93

Grate orange rind. Section orange, remove membrane.
Dice sections and put into a large bowl with rind. Add
peaches, cherries, lemon juice and sugar. Mix well.
Let stand 10 minutes.

Combine water and Certo in a small saucepan. Boil for
1 minute, stirring constantly.

Stir pectin into fruit mixture for 3 minutes until
most of sugar is dissolved.

Pour into clean jars or plastic containers. Cover
tightly with lids and let stand at room temperature
til set. (may take 24 hours)

Store in freezer or for 3 weeks in frig. Makes 6 1/2
cups

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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.

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Title: Oatmeal Bread
Categories: Miamiherald, Breads
Yield: 2 Loaves

1 c Old-fashioned rolled oats
2 tb Butter or margarine
1 1/2 ts Salt
5 tb Honey
2 pk Active dry yeast
1/2 c Warm milk
3 tb Hulled sunflower seeds (opt)
3 tb Chopped walnuts (opt)
3 1/4 c White bread flour
Water
Uncooked old-fashioned
-rolled oats for garnish

Gently simmer the oats in 1 cup of water, covered, for
30 minutes. Mix in margarine, salt and honey. Let
cool to room temperature. Meanwhile, mix the yeast
into the warm milk and let stand until bubbles appear,
about 10 minutes. Add to the oatmeal mixture and mix
well. Add sunflower seeds and walnuts if desired.
Then mix in 1 cup of the flour at a time, kneading in
the last 1/4 cup of flour if needed to make a firm
dough. Let stand in a covered bowl in a warm place
until doubled in bulk, about 1 hour.
Divide into 2 portions, knead well and form into
loaves. Place in 2 well-greased 7 1/2-by-3 1/2-inch
loaf pans, cover and let rise again for 20 minutes.
(The dough will not rise to the top because it is low
n gluten). Brush the tops of the loaves with water,
sprinkle with oats and bake in 375-degree oven for 45
to 50 minutes, or until loaves are nicely golden.
Remove from pans and let cool on wire rack. Makes 2
loaves of 10 slices each.

Per serving: 121 cal; 3g pro, 23g carb, 2g fat (13%)

Source: Cook’s Corner, Miami Herald, 1/25/96
format by Lisa Crawford

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VEGETABLE WALNUT PATTIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c — water
1/2 c Millet
1 tb Canola or safflower oil
1 Celery rib — with leaves,
-finely chopped
1 md Onion — finely chopped
4 sl Bread, whole wheat — torn
-into large pieces
2 c Walnuts
1 c Parsley, fresh — chopped
1/2 c Basil, fresh — coarsely
-chopped OR
2 ts Basil, dried
2 tb Thyme, fresh — chopped OR
1 t Thyme, dried
3 tb Tamari
1/4 ts Pepper
1 md Carrot — grated
1 1/3 c Herbed Bread Crumbs (see
-recipe)
Walnut halves or parsley
-sprigs, for garnish

In a medium saucepan, bring the water to a boil over
medium-high heat. Stir in the millet, cover, reduce
the heat, and simmer until the water is absorbed, 20
to 30 minutes. (The millet must be freshly cooked and
still warm to form the patties).

Meanwhile, heat the oil in a large frying pan over
medium-high heat. Add the celery and onion and cook,
until softened, about 6 minutes. Transfer to a large
bowl.

In a food preocessor fitted with the metal blade,
combine the bread, walnuts, parsley, basil, thyme and
tamari and process until coarsely chopped. Add to the
onion/celery mixture.

Add the cooked millet to the onion mixture, along
with the grated carrot, and stir to mix.

Preheat the oven to 400 degrees. Lightly oil a baking
sheet.

Shape the warm millet mixture into 2-inch patties
(about 1/2 cup) to serve as a main dish or 1-inch
patties (about 1/8) cup for an appetizer. Roll each
patty in the Herbed Bread Crumbs, patting to make the
crumbs adhere, and put on the baking sheet. Bake until
lightly browned, 20 to 30 minutes.

Arrange the patties on a serving platter and garnish
each one with a walnut half or a sprig of parsley.

May All Be Fed by John Robbins/MM by DEEANNE

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CHEDDAR CORNMEAL MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All purpose flour
1 c White cornmeal
1 tb Baking powder
1 t Salt
1/2 ts Baking soda
1/4 ts Cayenne pepper
1 c Buttermilk
6 tb Unsalted butter — melted,
-cooled slightly
1 lg Egg
1 c Grated cheddar cheese

Preheat oven to 425F. Line twelve 1/3-cup muffin cups
with paper or foil liners. Stir first 6 ingredients in
large bowl to blend. Whisk buttermilk, butter and egg
in medium bowl to blend. Add to dry ingredients and
stir just until combined. Fold in grated cheddar
cheese. Divide batter equally among prepared muffin
cups. Bake muffins until tops are golden and tester
inserted into center comes out clean, about 20
minutes. Cool in pan on rack 10 minutes. Serve warm or
at room temperature.

Source: Bon Appetit (2/95)

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