LENTILS SPANISH RICE ENCHILADAS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Main dish Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box Spanish Quick Brown Rice
1/2 c Lentils
2 c Water
2 c Grated cheese
16 oz Enchilada sauce
15 Corn tortillas — moistened

Prepare contents of box according to package directions. Cook lentils in
the 2 cups of water and drain off excess water. (Note: lentils and rice
will cook in the same amount of time). Mix the rice and lentils and place
2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and
cover with enchilada sauce. Sprinkle with cheese and place in oven for 20
minutes at 300 F.

Source: Arrowhead Mills “Quick Brown Rice” tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias

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Title: Delicious Nut Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
3 Egg
1 x *dissolved in:
3 1/4 c Flour
1 ts Cinnamon
1 c Walnuts
1 1/2 c Sugar
1 ts Soda
1 1/2 tb Water, hot
1/2 ts Salt
1/2 c Raisins, chopped
1/2 c Currants

Cream the butter and add the sugar gradually. Add the eggs one at a
time,
working well after adding each egg. Add the dissolved soda, then half of
the flour, mixed and sifted with the cinnamon and salt. Then add the nut
meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on
buttered tins. Bake at 350-F about 15 minutes. Other nuts may be
substituted for the walnuts. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

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PLUM CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DAN GRUBER (PXSM21A)
1/4 teaspoon Lemon extract
2 Whole chicken breasts
1/2 teaspoon Dry mustard
skinned — boned and split
1/2 teaspoon Ground ginger
(about 1lb)
1/4 teaspoon Tabasco sauce
1 cup Oriental plum sauce
1/4 teaspoon Pepper
1/4 cup Onion — minced
1/4 teaspoon Fennel seeds; crushed — or
2 tablespoon Lemon juice
anise seeds — crushed
1 tablespoon Soy sauce

Here’s a recipe that is Heart-Smart (something we should all think about more
often) Rinse chicken; pat dry and place in a 9X13 baking dish. In a small
bowl, mix together all of the other ingredients.

Pour over chicken.

Bake chicken, uncovered, in a 400 degree oven until meat is no longer pink in
it’s thickest part, about 25 minutes.

Serve chicken with sauce on top. Hope you enjoy! Formatted by Elaine Radis
Converted by MMCONV vers. 1.00

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Egg Lemon Soup With Orzo

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Chicken Bouillon
Salt
1/2 Cup Orzo
2 Lg Egg — separated
1 Lemon Lemon Juice
1 Tablespoon Chopped Parsley — fresh

Bring broth to a boil in a saucepan. Add salt, then add orzo. Simmer until
orz
o is just tender, about 10 minutes.

Meanwhile, beat egg whites until stiff. Add the yolks and beat well.
Slowly add lemon juice to eggs, beating continuously. Pour off about 1 cup of
t
he simmering broth and slowly add to the egg mixture while beating.

When well mixed, pour this mixture into the pan with the remaining broth and
or
zo. Reduce heat to low and stir unitl heated through. Do not allow liquid to
b
oil. Ladle into shallow bowls, sprinkle with parsley over each portion and
serv
e at once.

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SPINACH DIP II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen spinach — thawed
1/3 c Chopped green onions
1/4 c Chopped parsley
16 oz Sour cream
1 c Mayonnaise
1 pk Knorr Leek Soup mix
1/4 t Garlic powder
Salt Pepper if desired

Drain spinach well; squeeze out all excess moisture. Chop well by hand or
in food processor. Combine with all other ingredients, blend well and
refrigerate for at least 4 hours before serving.

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CANNING CARROTS (SLICED OR DICED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 17-1/2 pounds (wihout tops) is
needed per canner load of 7 quarts; an average of 11
pounds is needed per canner load of 9 pints. A bushel
(without tops) weighs 50 pounds and yields 17 to 25
quarts–an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4
inches in diameter. Larger carrots are often too
fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or
dice.

Hot pack–Cover with boiling water; bring to boil and
simmer for 5 minutes. Fill jars, leaving 1-inch of
headspace.

Raw pack–Fill jars tightly with raw carrots, leaving
1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if
desired. Add hot cooking liquid or water, leaving
1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Carrots in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Carrots in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Keeper Soups/Stews/Chili
Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef — cubed
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 each carrot — sliced
4 stalks celery — sliced
1 each onion — sliced
16 small new potatoes — halved
8 ounces mushroom — sliced
20 ounces frozen vegetables (ie. peas, gn. beans)
1 can condensed beef broth
1 cup dry red wine
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet
1/4 cup flour
1/4 cup water

Place beef cubes in corck-pot. Combine 1/3 cup flour with the salt and
pepper; toss with beef to coat thoroughly. Add all vegetables to
crockpot and mix well.

Combine broth, wine, sugar and Kitchen Bouquet. Pour over meat and
vegetables; stir carefully. Stir well.

Cover and cook on LOW for 10-14 hours (on High setting for 7 hours)

One hour before serving, turn to High setting. Make a smooth paste of
1/4 cup flour and the water; stir into crockpot. Cover and cook until
thickened.

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NOTES : If you want better color, save some of the frozen vegetables to
add during last hour.

Title: ORIENTAL HONEYED PORK
Categories: Chinese, Pork
Yield: 4 servings

2 tb Flour
1/2 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
3/4 lb Pork butt, cubed
1 tb Oil
14 oz Can pineapple chunks
1 Green pepper, sliced
1/2 c Mushrooms, sliced
2 Tomatoes, quartered
1 c Chicken stock
2 tb Honey
1 ts Soy sauce
2 ts Cornstarch

Combine flour and spices. Coat pork. In a large
frying pan, saute pork in oil until no longer pink,
4-5 minutes. Drain pineapple, saving juice. Add
pineapple, green pepper, mushrooms and tomatoes to
pork. Stir in chicken broth, honey and soy sauce. Mix
cornstarch with 1/4 cup pineapple juice; add, stirring
constantly. Serve with rice. Serves 4-6.

Origin: Homestyles, Canadian Classics Shared by:
Sharon Stevens

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Date: Fri, 15 Apr 94 10:21:18 CDT
From: TAUB@vaxvmsx.babson.edu

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Title: GELATO DI MIRTILLE
Categories: Ice cream, Desserts, Italian, Maresca, Darrow
Yield: 8 servings

2/3 c Sugar
4 Egg yolks
1 c Milk; at room temperature
1 pn Salt
1 Lemon peel strip (2-in)
2 c Fresh blueberries; pureed
1 c Heavy cream

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Add
lemon peel and stir in salt. Transfer mixture to the top of a double
boiler with an inch of boiling water in the bottom half. Regulate
heat so water remains at a low boil, and stir continuously 8 minutes.
Custard will thicken to coat the spoon, and surface foam will
disappear. Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard somewhat.
Then transfer it to a bowl, cover, and chill thoroughly. Also chill
pureed blueberries and heavy cream. When ready to proceed, whip cream
into soft peaks. Remove lemon peel from custard and fold in
blueberries and whipped cream. Transfer mixture to ice cream machine
and freeze according to machine’s directions.

Makes 1 Quart

TOM MARESCA AND DIANE DARROW – PRODIGY GUEST CHEFS COOKBOOK

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