Title: Lima Bean Salad
Categories: Salads, Side dish, Vegetables, Mark’s
Yield: 6 servings

1 c Dried lima beans, soaked
1 lg Tomato, diced
2 tb Olive oil
1 tb Red wine vinegar
1 ts Maple sugar
Salt pepper, to taste
1/2 ts Dry mustard
Parsley, chopped

Drain soaked lima beans. Wash. Cover with fresh water cook until
soft, about 45 to 60 minutes, depending on the age of the bean.
Drain, reserving the stock for soups later.

Combine lima beans tomatoes in a serving bowl. Whisk together the
remaining ingredients, except the parsley. Toss the dressing with the
beans tomatoes. Chill. Garnish with parsley before serving.

Recipe by Mark Satterly

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Cream of Cauliflower Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1/4 cup sliced onion
1 stalk celery (with leaves) — minced
1 1/2 cups chicken broth
1 cup cauliflower — cooked and coarsely
mashed
1 cup light cream
salt and freshly ground pepper — to taste
1 tablespoon chopped fresh parsley
1 pinch nutmeg

Sauté onion and celery in butter about 4 minutes. Add chicken broth and
cauliflower and heat to boiling. Add cream, but do not let boil. Season to
taste and stir in parsley and nutmeg.

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Title: NAMURRAH
Categories: Desserts, Arabic
Yield: 12 servings

2 c Cream of Wheat, plain, dry
2 c Yogurt, plain
2 c Sugar
2 ts Baking powder
2 ts Vanilla
1/2 c Almonds, slivered or sliced
1 c Coconut, shredded (opt)
1 c Sugar
1/2 c Water
1 ts Orange Blossom Water (opt)
1 tb Lemon juice

In large bowl, combine dry cream of wheat with yogurt, 2 c sugar,
baking powder and vanilla. If desired, add coconut. Stir until
thoroughly blended. Pour into greased or sprayed cake pan. Sprinkle
with almonds. Bake at 425 until golden brown. While baking, heat 1 c
sugar and 1/2 c water to boiling on stove. Allow to boil long enough
to come to a thin syrup. Remove from heat. Stir in 1 lemon juice
and orange blosom water. When cake is still warm, pour syrup over
top. Serve warm or cold. Delicious with hot tea.

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Title: DEEP CHOCOLATE TORTE WITH COFFEE BUTTERCREAM
Categories: Desserts, Chocolate
Yield: 1 servings

Cake layers:
14 lg Eggs, separated
1 3/4 c Sugar
9 oz Bittersweet chocolate, melte
– and cooled
Buttercream:
1 c Sugar
2 lg Eggs
1 1/2 c Unsalted butter, softened
3 tb Instant espresso, dissolved
-n
1 tb Hot water
Ganache:
1 1/2 c Heavy cream
6 oz Bittersweet chocolate, chopp
-d fine
Assembly:
3/4 c Apricot preserves, heated to
-ukewarm
Chocolate coffee beans for d
-coration

Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and
butter and flour the paper, shaking off excess. In a large bowl with an
electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating,
and beat the mixture until it is thick and pale and forms a ribbon. Add the
chocolate and combine the batter well.

In another large bowl with clean beaters, beat the egg whites until they
hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until
whites hold stiff peaks. Stir a fourth of the whites into the yolk
mixture, fold in remaining whites gently but thoroughly, and pour the
batter into the pans, spreading it evenly. Bake the cake layers in the
middle of a preheated 375f oven for 18-20 minutes or until pick test. Let
cake layers cool in the pans, covered with kitchen towels on large racks.
Invert the cake layers onto the racks and remove the wax paper carefully.

Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup
water over moderate heat, stirring. Bring mixture to a boil, and boil it
until it registers240f on a candy thermometer.

In a large bowl with an electric mixer, beat eggs until they are frothy.
Add sugar syrup in a thin stream, beating, and beat the mixture until it is
cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and
a pinch of salt. Beat the buttercream until it is combined well. If
necessary, chill the buttercream, covered, until it is firm enough to
spread.

Ganache: In a large heavy saucepan, bring cream just to a boil and
remove from heat. Add chocolate and stir until it is smooth. Transfer
mixture to a bowl and chill, covered, stirring occasionally, until it is
cool and thickened. Do not let it solidify. Beat the mixture until it
just forms soft peaks, but do not overbeat.

Assembly: Force preserves through a fine sieve into a bowl. Transfer
the cake layers to a work surface. Trim edges and halve each layer
lengthwise. On a serving plate, arrange one layer, spread with a third of
the preserves, and spread a third of the ganache over the preserves. Top
with another layer and proceed with the preserves, ganache and cake in the
same manner, ending with a cake layer on top. Spread the sides and top of
the cake with a thin layer of buttercream an chill for 30 minutes. Spread
on additional buttercream, leaving about 1/3 cup to make rosettes. With a
pastry comb or tines of a fork, score the buttercream lengthwise. Draw the
back of a knife crosswise across the scored buttercream at intervals.
Transfer the remaining buttercream to a small pastry bag fitted with a
decorative tip. Pipe rosettes on top of the torte along the long sides and
intersperse the rosettes with chocolate coffee beans. Chill.

Remove from refrigerator about 30 minutes before serving.

a 1989 Gourmet Mag. favorite

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Potato and Bologna Scallop

Recipe By : Daisy Watkinson, Simcoe, Ontario, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Bologna Casseroles
Food Processor

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups bologna — cubed
4 medium potatoes — sliced
10 ounces frozen peas
1 can cheddar cheese soup or cream of
mushroom or celery
3/4 cup milk
1 tablespoon onion — grated
1/2 teaspoon dried sage
1 cup cheddar cheese — grated

Combine bologna and potato in shallow 6 cup casserole. Cook frozen peas, add
soup, milk, onion and sage. Bring to boiling, stir in cheese. Pour over
bologona and potatoes. Bake at 375 F for 30 minutes or until bubbly hot.
4 servings.

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Per serving: 2809 Calories; 186g Fat (60% calories from fat); 165g Protein;
115g Carbohydrate; 563mg Cholesterol; 9571mg Sodium

NOTES : Published in the Orillia Packet, 1982.

Title: Baked Beer Burgers
Categories: Hamburgers
Yield: 6 servings

2 lb Ground beef
ds Pepper
1 t Tabasco sauce
1 Garlic clove, crushed
1/3 c Chili sauce
1/2 pk Dry onion soup mix
1/2 c Beer

Preheat oven to 400’F.

Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion
soup mix, and 1/4 cup beer. Shape into 6 patties.

Bake at 400’F. until brown, about 10 minutes. Baste with remaining
1/4 cup of the beer.

Continue baking for an additional 10-15 minutes, until well done.

MMMMM

Title: 7 Can Soup
Categories: mexican, soups
Yield: 1 serving

10 3/4 oz tomato soup, condensed
14 1/2 oz Rotel tomatoes; diced
14 1/2 oz tomato sauce with
-celery,onion, pep
15 oz chili with no beans
15 oz chili with beans
15 1/4 oz whole kernal corn; drained
15 oz mixed vegetables; drained
1 lb ground beef
1 tb sugar

Brown ground beef. Mix all ingredients together and simmer.

Addes notes by Sarah Gruenwald sitm@ekx.infi.net
I add pressed fresh garlic to this, and sometimes a jalepeno if I have one.
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Contributor: Dorothy Tapping
Preparation Time: 0:00
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Title: CHOCOLATE MUD FROSTING
Categories: Chocolate, Sauces
Yield: 1 servings

3/4 c Semisweet chocolate chips
3 tb Milk
1/2 ts Vanilla extract
1 tb Light corn syrup

In a 1 or 2-cup glass measure, heat together chocolate chips and milk in
microwave oven on high 45-50 seconds, or until chocolate is melted and
smooth when stirred.

Add vanilla and corn syrup, then blend well.

Refrigerate, stirring occasionally, until thickened to frosting
consistency.

Jeff

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Title: Impossible Buttermilk Pie
Categories: Pies
Servings: 6

1 1/2 c Sugar
1 c Buttermilk
1/2 c Bisquick
1/3 c Melted butter
1 ts Vanilla
3 x Eggs

Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30
seconds in the blender on high, or 1 minute with hand beater. Pour into pie
plate. Bake until knife inserted in center comes out clean, about 30
minutes. Cool 5 minutes. Serve with fresh fruit, if desired. —

Susan Brumer, L-Cuisine

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Spaghetti Primavera

Recipe By : Tofu Cookery by Louise Hagler
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound firm tofu
Marinade:
2 tablespoons soy sauce
1 tablespoon oil
2 tablespoons wine vinegar
– – – – –
1 tablespoon oil
boiling water
4 cups broccoli florets — fresh or frozen*
1 1/2 cups peas — fresh or frozen
1 tablespoon oil
1 cup sliced fresh mushrooms
1 pound spaghetti
– – – – –
1/3 cup oil — **
1/3 cup unbleached white flour
3 cups reserved cooking water or soymilk
1/2 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/8 teaspoon cayenne

* Can substitute 2cups broccoli 2cups asparagus spears, cut in pieces.
** Try half butter/half oil.

Cut tofu into 2“x1/2”x1/8″ pieces. [Press tofu first, if it’s a bit soft.]
Marinate the tofu pieces for at least 2 hours.
Heat a large skillet or wok, add 1T oil.
Add the tofu and any leftover marinade.
Brown tofu slightly.
[The photo shows very neat strips that have been carefully browned.
I just dumped them in and stirred occasionally, and it was fine.]
Set aside.

Add broccoli and peas to 1″ boiling water; boil until almost tender.
Drain, reserving water.

Saute mushrooms in 1T oil till soft [same skillet as tofu].
Set aside.

Cook spaghetti.

Let oil and flour bubble together gently over low heat for 3 minutes [tofu
skillet].

Whisk in the reserved cooking water, without making lumps.
Add parsley, salt, garlic powder, and cayenne.
Cook over low heat till thickned and smooth.
Stir in tofu, mushrooms, and vegetables.

[When I turned the spaghetti out to drain, I poured the sauce into the
spaghetti pot, then added the tofu, etc.]

Serve hot over the spaghetti.

Yield: 4-6 servings.
Per sreving: 712 cal / Prot 25g / Fat 26g / Carb 93g

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