ESAU’S POTTAGE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Uncooked barley
1 c Uncooked lentils
1 lg Onoin chopped
1/2 c Celery shopped
1 cl Garlic minced or pressed
1 t Salt
1 tb Soy sauce
6 c Water

COMBINE all ingredients in a large covered saucepan
BRING TO A BOIL, then reduce heat nd simmer until done
OR BAKE at 350 for 45-50 minutes SPRINKLE with chopped
fresh parsley and serve over cooked brown rice **
Natures Pantry Cookbook**

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Title: Tanner’s Potato Soup
Categories: Favorites, Main dish
Yield: 8 Servings

2 Onions; minced
3 T Margarine
8 lg Potatoes; peeled sliced
6 c Water
6 Chicken Bouillon cubes
2 t Celery salt
1 t Pepper
4 T Parsley
Garlic powder
4 c Milk
2 c Light cream
1/2 c Cheddar cheese

In a large dutch oven, fry the onion in margarine. Add potatoes,
water, bouillon, and seasonings. Cover and simmer till potatoes are
soft. At this point you could mix the entire mixture in a food
processor (some people like to leave some chunks of potato). Add the
milk and cream; heat up and serve with grated cheddar on top.

Typos by Mickey Forster AWXP96A

MMMMM

HOME-SMOKED CHIPOTLES ADOBADO

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Sauces Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chunks or logs of fragrant
Hardwood,
Preferably a combination of
Oak mesquite
1 1/4 lb Red-ripe jalapeno chiles,
With stems
1/2 c Dried Red New Mexico Chile
Puree
OR –
Commercial chile paste, such
As Santa Cruz
1/3 c Water
2 tb Tomato paste
2 tb Cider vinegar
1 tb Packed dark brown sugar
1 Clove fresh garlic
-peeled and crushed
1/4 ts Salt

Prepare a smoker according to the manufacturer’s
directions, using the wood chunks and achieving a
steady temperature of 275 to 300 degrees F. Place the
chiles directly on the smoker rack (or use a shallow
disposable foil pan) at the cooler end of the smoking
chamber or on the upper rack if your smoker has one.
Lower the cover and smoke the chiles for 2 1/2 hours,
or until they are soft, brown, and slightly shriveled.

Remove the chipotles from the smoker. In a medium
nonreactive saucepan, combine them with the chile
puree, water, tomato paste, vinegar, brown sugar,
garlic, and salt. Set over medium heat and bring to a
simmer. Cook, stirring once or twice, until the sauce
is very thick, about 15 minutes. Cool to room
temperature.

Transfer the chipotles to a covered storage container
and refrigerate for at least 24 hours before using.
They can be refrigerated for up to 2 weeks or frozen
for up to 2 months.

UNSAUCED DRIED CHIPOTLES: After removing the chiles
from the smoker, place them on a rack and leave them,
loosely covered, at room temperature, until crisp,
light, and dry, 1 to 2 weeks, depending on the
humidity. Store airtight at room temperature.

Recipe By : W. Park Kerr in “Burning Desires”

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SESAME SEED YOGURT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JFBV53A
3 1/3 c Bread flour
1 1/2 tb Dry milk
2 tb Sugar
1 1/2 ts Salt
1 1/2 tb Butter
3/4 c Water
3/4 c Yogurt
3 tb Sesame Seeds
2 ts Yeast

From the Panasonic Breadmaker’s cookbook

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Title: GOLDEN CROWN RESTAURANT HOUSE SPECIAL CHOW ME
Categories: Chinese, Seafood, Chicken
Yield: 6 servings

15 oz Chow Mein Noodles
– (not canned)
1/4 c Vegetable oil, divided
2 Garlic cloves, minced
1 1/2 c Fresh bean sprouts
1/4 c Slivered bok choy
1/4 c Slivered carrot
1/4 c Slivered green pepper
1/4 c Slivered celery
2 tb Sliced water chestnuts
2 tb Slivered bamboo shoots
2 tb Sliced canned mushrooms
2 tb Slivered onion
1/4 lb Peeled small shrimp
– 60 to 75 per pound size)
1/4 c Chopped chicken
1/4 c Slivered Chinese BBQ pork
1 c Chicken broth
1 tb Cornstarch
1 ts Oyster sauce
1/2 ts Granulated sugar
1/2 ts MSG (Optional)
1/8 ts Salt

Boil chow mein noodles according to package
directions. Drain. Heat 2 tablespoons oil in wok or
very large frying pan. Stir-fry noodles for 3 to 5
minutes, or until crisp and light brown. Remove from
wok and set aside. Add remaining 2 tablespoons oil and
garlic. Add bean sprouts, bok choy, carrot, green
pepper, celery, water chestnuts, bamboo shoots,
mushrooms and onion to wok. Stir-fry for several
minutes over high heat. Add shrimp, chicken and
barbecued pork. Continue stir-frying several minutes.
Add broth and cover with lid. Cook with lid on for 3
to 4 minutes. Combine Cornstarch with cold water. Stir
in oyster sauce, sugar, MSG, if used, and salt. Add
sauce and noodles to wok. Continue cooking just until
sauce thickens about 1 minute. Serve immediately.

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Title: GIANT CHOCOLATE CHIPS
Categories: Desserts, Cookies
Yield: 6 servings

2 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter – softened
1 1/2 c White sugar
1 Egg
1 ts Vanilla
12 oz Chocolate chips

Mix flour, salt, baking soda in small bowl.

In large bowl cream butter until fluffy. Gradually beat in sugar. Add egg
and vanilla until fluffy.

Stir in flour mixture and chips.

Shape into 1 1/2 to 2 inch balls; place 3 inches apart on ungreased cookie
sheet. (5-6 per large sheet)

Bake 350 degrees on middle rack 25-30 mins. Cool on cookie sheet.

Makes about 18 cookies

== Courtesy of Dale Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50

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Fido’s Favorite Treats

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dog Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup uncooked oatmeal
1 cup boiling water
1/2 cup margarine
1/2 cup milk
1 egg — beaten
1 tablespoon sugar
1 teaspoon bouillon granules — (1 to 2)
3/4 cup cornmeal
2 1/2 cups whole wheat flour — (2 1/2 to 3)

In a large bowl, pour boiling water over oatmeal and margarine. Let stand 10
minutes. Stir in milk, egg, sugar, bouillon and cornmeal. Add flour, one cup
at a time, mixing well after each addition. Knead in the final half cup or
more to make a stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone
shapes and place on a greased baking sheet. Bake in a 325û oven for 50
minutes.

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Per serving (excluding unknown items): 2393 Calories; 106g Fat (39% calories
from fat); 60g Protein; 318g Carbohydrate; 197mg Cholesterol; 1203mg Sodium

NOTES : Diana’s

This is from Graham Kerr’s latest book. It goes especially well with
steamed asparagus to give it a melted butter sheen (I had it last night).

Gloss Broth

1/2 cup vegetable stock
1 teaspoon balsamic vinegar
1/8 teaspoon turmeric
dash of salt
1 teaspoon Arrowroot starch or cornstarch dissolved
in 1 Tablespoon of stock (slurry)

Combine all except slurry in small saucepan and bring to a boil. Stir in
starch slurry and cook until thickened, less than 1 minute.

Title: EGG NOODLE DISH
Categories: Main dish
Yield: 1 servings

1 pk Egg noodles, 8 oz.
1 lg Onion, chopped fine
1 cn Corned beef
1 cn Cream of mushroom soup
1 cn Milk
1 lb Velveeta cheese

Cook the noodles; drain. Put in a greased 9×13 inch pan. Break up corned
beef in fine pieces. Sprinkle onion on. Cut up the cheese into chunks.
Spread all around. Spoon soup out in several piles. Pour can full of milk
over everything. Mix together and bake at 275 degrees for 45 to 60 minutes
or until cheese is melted. Randy Rigg

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ATAR ALLECHA (SPICED GREEN-PEA PUREE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, chopped (1/3 cup)
2 ea Garlic cloves, chopped fine
1 tb Corn oil
1 c Green split peas, covered
-with water for 1 hour,
-cooked for
1/2 ea Hour, drained and mashed
1/2 ts Ground tumeric
1/2 ts Salt
1 sm Hot green chili, chopped
-fine (2 to 3 teaspoons)
1 c Water
1 ea Stir-fry the onion and
-garlic in a dry pan over
-moderately low

heat for 2 minutes. Add the oil and stir-fry for 1
minute. 2. Add the mashed peas, tumeric, salt and
chili; mix well. Add the water and cook for 3 to 4
minutes to reduce the mixture to a thick, green,
well-spiced puree. Serve warm with injeera.

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