Title: Winter Vegetable Pure W/ Sweet Spices Crispy Shallots
Categories: Vegetables, Mine
Yield: 4 servings

1 tb Butter
1 sm Onion, peeled and diced
2 Garlic clove (s)
-peeled and chopped
1 sm Butternut squash, peeled
-seeded and diced
2 sm (or 1 large) acorn squash
-peeled, seeded, diced
2 lg Turnips, peeled and diced
2 Carrots, peeled
-cut in 1″ rounds
1 1/2 c Chicken stock
1/2 ts Dried thyme
1 Bay leaf
1/2 ts Ground cinnamon
1/8 ts Grated nutmeg
1/4 ts Ground ginger
1 pn Cayenne pepper
1 pn Allspice
1 ts Kosher salt
Freshly ground pepper
Lemon juice
1/2 c Heavy cream or
2 tb Butter (opt)

MMMMM————————–SHALLOTS——————————-
3 lg Shallots
Vegetable oil
-or olive oil
-for frying
Salt to taste

In a 3-quart saucepan, melt the butter over medium heat. Add the
onion and garlic and sweat them until translucent, but not browned,
about 5 minutes.

Add the butternut and acorn squash, turnips and carrots. Cover and
sweat for 5 minutes, stirring occasionally.

Add the stock and the thyme, bay leaf, cinnamon, nutmeg, ginger,
cayenne, allspice, salt and pepper. Bring to a boil over high heat,
lower the heat to a simmer and cook for about 30 minutes, until the
vegetables are soft. Stir occasionally.

While the vegetables are cooking, prepare the shallots. Trim off both
ends, cut them in half lengthwise, then thinly slice them lengthwise
to get half moon pieces. Heat inch of oil in a 10-inch frying pan
over medium heat. Fry the shallots in two batches until golden brown
(the shallot should sizzle on contact with the oil), about 30
seconds. Drain on paper towels and salt lightly. The shallots will
get crispier when then cool and may be made a day ahead just cover
them well and keep them at room temperature.

Pure the vegetables in a food processor or blender, adding a little
cream or butter if desired. Season with a squeeze of lemon juice,
then taste and adjust the seasonings. Serve in a shallow bowl
sprinkled with the crispy shallots.

Sides by Melicia Phillips ISBN 0-517-59687-3 pg 40-41

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Title: Taco Chile Cheese Soup With Rice
Categories: Soups, Poultry, Main dish
Yield: 6 servings

4 sl Bacon lean
1 md Onion, coarsely chopped
3 cl Garlic minced
1 Jalapeno or other hot chilli
Minced
1 t Oregano dried
1/2 t Cumin
Dash tobasco or two dashes
1 t Taco seasoning
3/4 c Rice (instant)
1/2 c White wine
1 c Stewed tomatoes (mexican
Style 15 1/2 oz.
1 c Chilli Beans (15 1/2 oz)
6 c Chicken broth
3 Chicken breast cooked chop
Into bite size pieces
4 oz Montery Jack cheese
2 T Fresh cilantro chopped

Directions;
In 6 quart dutch oven, cook bacon over med heat. Cook until crisp.
Pour To bacon grease add onion, garlic, and peppers and cook over low
heatstirring occasionally. Cook until softened about 4 minutes. Add
oregano, cumin, taco seasoning, and rice, toss and cook about 1
minute. Pour wine over mixture to deglase pan. Add stewed tomatoes
that have been lightly blended to remove large chunks. Then pour in
chicken broth, and can chilli style beans.
Reduce heat to med -low, cover and simmer 30 minutes.
Add chopped chicken breast about 15 minutes before serving, season
with salt and pepper to taste. Add crumbled bacon and cilantro.
Stir in grated cheese stir until melted. Serve hot. garnish with
cilantro if desired.
source Marina

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CHERRY NO BAKE RUM BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Vanilla Wafer Crumbs
2 c Powdered Sugar
2 c Nuts, Finely Chopped
2 c Coconut
1/2 c Light Corn Syrup
1 c Dark Sweet Cherries, Well
-Drained And Chopped
1 c Dark Rum (or 1 1/2 Tbls Rum
-Extract)

Yield: 100 to 125 Rum Balls

Thoroughly mix all of the ingredients, except the
powdered sugar, together, blending well. Shape into
1-inch balls and roll in the powdered sugar.

From A Flyer by The National Red Cherry Institute

– – – – – – – – – – – – – – – – – –

Title: Bbq beans
Categories: Main Dish, Beans, Low-Fat, Mcdougall
Yield: 6 servings

1 lg Onion; chopped
1 lg Pepper; chopped
1 Garlic clove; crushed
1 1/2 ts Dry mustard
1 1/2 ts Chili powder
1/2 ts Cumin
1/2 ts Turmeric; dried
1 c Tomato sauce
1 1/2 tb Molasses
1/2 ts Apple cider vinegar
1 ds Tabasco sauce
4 c Beans; cooked

Recipe by: The McDougall Plan Preparation Time: 0:35 Saute onion, pepper
and garlic in 1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric
and stir well to mix. Add remaining ingredients and mix well. Cook over low
heat until heated through, about 15 minutes. HELPFUL HINT: This is great on
a bun like sloppy-joe mix, with ketchup and mustard. Good take-along for
picnics. Use either hot or cold. Also good over whole grains or as a
sandwich spread.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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PANCAKE MIX

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Unbleached All-purpose Flour
1/2 c Sugar
2 tb Salt
2 1/2 c Instant Non Fat Dry Milk
1/4 c Baking Powder

Combine all indredients in a large bowl. Stir
together to blend well. Put in a large airtight
container. Label as PANCAKE MIX and store in a cool,
dry place. Use within 6 to 8 months. Makes about 13
cups of PANCAKE MIX.

– – – – – – – – – – – – – – – – – –

Title: DOUBLE CORN BRUNCH BAKE (OVO LACTO)
Categories: Casseroles, Prodigy, Dec.
Yield: 6 servings

1 1/2 ts Vegetable oil
1/2 c Chopped onions
17 oz Whole kernel corn
3/4 c Corn meal
2 Eggs
4 Egg whites
1/2 c Nonfat milk
1/4 c Flour
1/2 ts Salt
1/2 ts Baking powder
Bottled salsa, taco sauce,
Chili sauce, tomato sauce or

An easy to make side dish or baked brunch dish. In
medium saucepan over medium heat, cook onion in oil,
stirring occasionally, until tender, 4 to 5 minutes.
Meanwhile, drain corn reserving liquid. Add water to
liquid to make 1 cup. Add liquid mixture and cornmeal
to onions. Cook and stir until mixture boils. Remove
from heat. Thoroughly blend in milk, eggs, and corn.
In small bowl, stir together flour, baking powder and
salt. Stir into cornmeal mixture. Pour into greased 9
x 9 x 2-inch baking pan. Bake in preheated 350 F. oven
until knife inserted near center comes out clean, 25
to 30 minutes. Top with salsa to taste. To serve, cut
into squares. Nutrition (per serving): 212 calories
Total Fat 4 g (15% of calories) Source: The Egg
Nutrition Center :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

BASIC MUFFINS AND VARIATIONS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c ALL-PURPOSE FLOUR
1/4 c SUGAR
2 tb BAKING POWDER
1/2 ts SALT
1 EGG
3/4 c MILK
1/3 c COOKING OIL

IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR,
BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER.
COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE
TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER
SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH
PAPER BAKE CUPS; FILL 2/3 FULL. BAKE IN A 400 DEGREE
OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN. REMOVE FROM
PANS; SERVE WARM. MAKES 10 TO 12 MUFFINS. VARIATIONS
ADD: BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN
BLUEBERRIES, THAWED, AND 2 TABLESPOONS ADDITIONAL
SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN
CINNAMON INTO FLOUR MIXTURE. FOLD 1 CUP COPPED PEELED
APPLE AND 1/4 CUP RAISINS INTO BATTER. JELLY: SPOON 1
TEASPOON JELLY ATOP BATTER IN EACH MUFFIN CUP BEFORE
BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED
DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE:
STIR 1/2 CUP SHEDDED CHEDDAR OR SWISS CHEESE INTO
FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO 1/2 CUP.
STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO
BATTER. PUMPKIN: INCREASE SUGAR TO 1/3 CUP. ADD 1/2
CUP CANNED PUMPKIN TO EGG MIXTURE. STIR 1/2 TEASPOON
GROUND CINNAMON AND 1/2 TEASPOON GROUND NUTMEG INTO
FLOUR MIXTURE. STIR 1/2 CUP RAISINS INTO BATTER.
CRANBERRY: COURSELY CHOP 1 CUP FRESH OR FROZEN
CRANBERRIES AND COMBINE WITH 1/4 CUP ADDITIONAL SUGAR.
FOLD INTO BATTER.

– – – – – – – – – – – – – – – – – –

GREEN OR RED ENCHILADAS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Poultry
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Basic Green Sauce
1 c Dairy Sour Cream
10 Flour Or Corn Tortillas — **
3 c Cooked Chicken — Shredded
1 c MontereyJack Cheese — Shredded
1 Dairy Sour Cream
Basic Green Sauce
Servings: 8
1 c Onions — Chopped, 2 Med.
1/2 c Vegetable Oil
10 oz Fresh Spinach — Chopped
1/2 lb Tomatillos — Coarsely Chopped
4 oz Green Chiles — Chopped, 1 cn
2 Cloves Garlic — Crushed
1 tb Oregano Leaves — Dried
1 c Chicken Broth
2 c Dairy Sour Cream

Servings: 5

Cook and stir onions in oil in a 3-quart saucepan
until tender. Stir in remaining ingredients except
broth and sour cream. Cover and cook over medium heat
for 5 minutes, stirring occasionally. Place mixture
in food processor workbowl fitted with steel blade or
in a blender container; cover and process until
smooth, about 1 minute. Return mixture to saucepan;
stir in broth. Heat to boiling; reduce heat. Simmer
uncovered for 10 minutes. Stir in sour cream. Cover
and refrigerate any remaining sauce.

Makes about 4 cups of sauce.

** Tortillas should be 6-inches in diameter and
should be warm.

Prepare basic green sauce and stir in the 1 cup of
sour cream. Heat oven to 350 degrees F. Dip each
tortilla into the sauce to coat both sides. Spoon 1/4
cup of the shredded chicken onto each tortilla and
roll up. Place seam sides down in a 13 X 9 X 2-inch
ungreased baking dish. Pour remaining sauce over
enchiladas and sprinkle with the cheese. Bake,
uncovered, until cheese is melted, about 15 minutes.
Serve warm with sour cream.

RED ENCHILADAS:

Substitute 2 cups of the Basic Red Sauce for the Basic
Green sauce. Substitute 3 cups of shredded cheese or
cooked beef for the chicken.

Basic Red Sauce

Servings: 4

8 Ancho Chilies 3 1/2 cups Warm Water 1/2 cup Onion;
Chopped 2 Garlic; Cloves, chopped 1/4 cup Vegetable
Oil 8 oz Tomato Sauce; 1 cn 1 Tbs Oregano Leaves;
Dried 1 Tbs Cumin Seed 1 tsp Salt

Cover chiles with warm water. Let stand until
softened, about 30 minutes; drain. Strain liquid;
reserve. Remove stems, seeds and membranes from
chilies. Cook and stir onion and garlic in oil in a
2-quart saucepan until onion is tender. Stir in
chilies, 2 cups of the reserved liquid and the
remaining ingredients. Heat ot boiling, reduce heat.
Simmer, uncovered, 20 minutes; cool. Pour into a food
processor workbowl fitted with steel blade or into a
blender container; cover and process until smooth.
Cover and refrigerate up to 10 days.

Makes about 2 1/2 cups sauce.

– – – – – – – – – – – – – – – – – –

Title: Salt-Smothered Chicken
Categories: Chinese, Chicken, Ceideburg 2
Yield: 4 servings

MMMMM————————–UTENSILS——————————-
Bowl for marinade
6 qt To 8 quart enameled
-casserole with cover
Strainer
1 Sauce pan

MMMMM————————INGREDIENTS—————————–
1 Whole fryer (3 1/2 lbs)
1 ts Minced ginger root
1 Scallion with 1 inch of
-green, cut in 1/4-inch
-rounds
1 ts Minced Chinese parsley
1 Piece dried tangerine peel
-(1 inch in diameter)
1 1/2 ts Salt
1/8 ts Ground Szechuan or black
-pepper
2 ts Chinese orange wine or
-Cointreau
1 c Warm water
2 ts Cornstarch
2 tb Cold chicken stock or cold
-water
5 lb Rock [or Kosher] salt
Chinese parsley for
-decorating

I’m posting a couple of recipes for “Salt Baked” chicken. They’re
slightly different, but both good. The salt acts as the cooking
medium and adds little, if any saltiness to the dish.

Cooking time: 1 1/2 hours

BEFORE COOKING:

Wash bird and blot dry with paper towels. Hang for 1 to 2 hours in a
cool, dry place. Combine the ginger root, scallion, parsley, dried
tangerine peel, salt, pepper, orange wine and water in the bowl. Tie
or sew the bird’s neck opening. Pour the marinade into the body
cavity.

Sew cavity shut to prevent marinade from leaking. Combine cornstarch
and stock or water. Have rock salt ready to go.

COOKING:

Put the rock salt in the casserole. Turn heat to high and stir salt
crystals until they become red-hot, about 30 minutes. Scoop out
enough salt to make a well in which you can place the chicken,
leaving a bed of salt about 2 inches thick. Place the filled bird
breast-side-down in the salt and pack it all around with the
scooped-out salt. Cover casserole and reduce heat to medium-low.
Cook for 45 to 60 minutes. Remover bird and cut away threads. Pour
marinade from the cavity into a strainer over the pint saucepan.
Chop chicken into Chinese-style serving pieces and arrange on a
platter. Heat the marinade over medium heat until boiling.

Give the cornstarch-stock mixture a quick stir to dissolve any lumps;
add to marinade. Stir for 1 to 2 minutes or until the mixture
becomes clear. Pour over bird. Decorate with sprigs of Chinese
parsley and serve. The chicken will be tender and moist without
being overly salty. It will have a subtle fragrance.

Servings: Enough for 4 as a single course or for 6 to 8 in a full
menu.

From “The Step-by-Step Chinese Cookbook” by Georges Spunt. Thomas Y.
Crowell Company, New York. 1973.

Posted by Stephen Ceideberg; August 15 1992.

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Title: NUT VINAIGRETTE
Categories: Vegetables, Dressings
Yield: 8 servings

1/3 c Chopped hazelnuts
2 tb Salad oil
1 ts Finely shredded lemon peel
3 tb Lemon juice
3 tb Water
1/2 ts Sugar

In a 6-8″ frying pan, stir hazelnuts in salad oil over low heat until
nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon
juice, water, and sugar.

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