Pineapple Sweet Potato Casserole~

Recipe By : BH G Vegetable Cook Book 1968
Serving Size : 6 Preparation Time :0:00
Categories : Low-Fat/Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1Lb 2Oz Can Whole sweet potatoes — (3 cups)
3 Tablespoons Butter or margarine
1/2 Tsp Salt
1/4 Cup Orange juice
8 3/4 Oz Can Crushed pineapple — drained (1 cup)
4 Marshmallows — cut in half
Walnut halves — optional
Pineapple spears — optional

Mash potatoes, add butter, salt, and orange juice; beat with electric or
rotary beater until light and fluffy. Add crushed pineapple. Pour into
greased 1-quart casserole. Dot with butter. Bake in a moderate oven (350~)
about 45 minutes.
During last 10 or 15 minutes of baking, top casserole with halved
marshmallows (walnut halves and pineapple spears, too, if desired). Bake
until marshmallows are melted and golden.
Serves 6.

Per serving: Calories 401; fat 6.1 g (12.9%); cholesterol 15 mg;
carbohydrate 90.3 g (84.5%); fiber 3.6 g; protein 2.8 g; sodium 271 mg;
potassium 573 mg; calcium 62 mg; vitamin A 3035 iu.

Typed for you by Marjorie Scofield 3/26/96

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Nutr. Assoc. : 5216 0 0 0 0 0 0 0

Title: JEZEBEL SAUCE
Categories: Misc, Sauces
Yield: 1 servings

18 oz Peach preserves
18 oz Apple preserves
18 oz Pineapple preserves
18 oz Orange marmalade
10 tb Dry mustard
5 oz Horseradish (prepared)

Combine all ingredients and blend together well. Put
in clean jars and seal. Does not need to be
refrigerated until opened, then refrigerate the unused
portion. Especially good with baked ham, roast or
poured over cream cheese as a snack.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook
Typed for you by Nancy Coleman

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Date: Mon, 09 Aug 93 11:24:08 EDT
From: jdg@ulysses.att.com

Salsa Verde

12 tomatillos, par boiled
1 medium onion
6 cloves garlic
as many jalapenos as you dare
fresh cilantro or parsley (distant second choice)

Process the above in food processor.

Title: Fisherman’s Bouillabaisse
Categories: Soups/stews, Fish/sea
Yield: 4 servings

1/4 c Olive Oil 1 ts Thyme Leaves
2 ea Med. Cloves Garlic Fine Chop 14 1/2 oz (1 can) Tomatoes **
1 c Water 1 1/2 lb Lobster Tails ***
1/2 c Dry White Wine 1 lb Fish ****
1 ea Env. Soup Mix * 6 ea Clams, Well Scrubbed
1 tb Finely Chopped Parsley 6 ea Mussels, Well Scrubbed

* Soup mixes to be used. Choose one. Onion or Onion-Mushroom.
** Canned tomatoes should be whole peeled tomatoes, undrained and
*** There should be about 3 lobster tails that are cut into 3-inch
**** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or
~————————————————————————–
In large saucepan or stockpot, heat oil and cook garlic over medium heat
until golden. Add water, wine, onion recipe soup mix, parsley, and thyme,
blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered
15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and
mussels and simmer an additional 5 minutes or until shells open. (DISCARD
ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls.
Makes about 4 (2 cup) servings.

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STUFFING SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Ground Sage — or
-Poultry Seasoning
1 t Instant Chicken Bouillon
-Granules
1 tb Dried Chopped Celery
2 tb Dried Minced Onion
2 ts Dried Parsley Leaves
-crushed
1/8 ts Ground Pepper

Cut a 6-inch square of heavy-duty foil. Place all
ingredients in center of foil. Fold foil to make an
airtight pachage. Label with date and contents.
Store in a cool, dry place. Use within 6 months.
Makes 1 package of STUFFING SEASONING MIX.
SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs.
Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4
Cups Partially Dried 1/2-inch Bread Crumbs
In a medium saucepan, combine water, butter or
margarine and STUFFING SEASONING MIX. Bring to a boil
over medium-high heat. Reduce heat to medium; simmer
about 5 minutes. Stir in bread cubes. Cook 1 to 2
minutes until liquid is absorbed, stirring constantly.
Cover, remove from heat. Let stand 5 minutes before
serving. Makes 4 to 6 servings. VARIATIONS:
WHOLE-WHEAT STUFFING: Substitute 2 cups partially
dried whole-wheat bread pieces for half of bread
cubes. CORNBREAD STUFFING: Use 3 cups crumbled
cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2
cup granola. Increase water to 1-1/2 cups. NUT
STUFFING: Add 1/4 cup walnuts or diced water chestnuts.

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GREEN-AND-GOLD RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Vegetables
Chinese Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Greens — Spinach -OR-
— Garland chrysanthemum
1/4 ts Salt
1/2 ts Sugar
1 1/2 ts Cider vinegar
-OR- Chinese dark vinegar
1 1/2 ts Sesame oil

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick,
buy 14 ounces) in order to have 10 ounces after trimming. Include stems of
both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in
thickness, do not use them for this recipe since they may be too firm,
tough, or stringy.

Wilt the greens by immersing them in a large pot of boiling water for 30
seconds (or steam in a vegetable basket, 1-1/2 minutes for spinach, 2-1/2
minutes for garland chysanthemum, stirring once or twice).

Rinse in cold water to stop the cooking. Divide into two or three bunches
and firmly squeeze out the water. Chop each handful at 1/2-inch intervals,
then turn and chop in a cross direction. Squeeze again if the greens are
still watery, then loosen them by a light crumbling motion and place in a
bowl.

Pour boiling water over the bamboo shoot to freshen it; rinse under cool
water and dice finely (1/4 inch thick).

Toss all ingredients together. Let sit a few minutes at room temperature,
and test for seasonings, adding perhaps an extra 1/4 teaspoon sugar with
garland chysanthemum. Serve chilled or at room temperature.

Source: The Fragrant Vegetable – by Martin Stidham Typed for you by Karen
Mintzias

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Title: WHITE CHOCOLATE MOUSSE AND KIWI SAUCE
Categories: Desserts, Chocolate, Fruits
Yield: 4 servings

———————————–MOUSSE———————————–
1 1/2 Gelatine leaves
200 g (7oz) white chocolate
1 Egg
1 Egg yolk
1 tb Cointreau or Grand Marnier
300 ml (10 fl oz) cream

———————————–SAUCE———————————–
3 Kiwi fruits
Icing sugar

———————————-GARNISH———————————-
Lemon slices
Sliced strawberries or kiwi
– fruit slices

Level of Difficulty: Medium difficult Preparation Time: 1 hour +
setting time Prepare in Advance: Yes
Soak the gelatine leaves in cold water for 10 mins to soften. Melt
the chocolate in a heatproof bowl over a pan of hot, but not boiling,
water. Allow to cool but not to set.
Beat the egg and egg yolk in a stainless steel bowl over a pan of
hot, but not boiling, water until thickened. Squeeze the gelatine
leaves and stir into the warm egg mixture until melted. Allow to
cool while still beating.
Add the melted chocolate to the mixture, a little at a time, until the
mixture is smooth and even. Stir in the liqueur.
Whip the cream until thick and carefully fold into the chocolate
mixture.
Put the mousse in the fridge for 2 hours, until it has set.
Meanwhile, make the sauce. Peel the kiwi fruit and pur e them in a
mixer or food processor. Add icing sugar to taste, if required.
Keep the sauce cold until ready to serve.
Pour a little sauce on 4 individual dishes. Shape the mousse into
egg-shaped balls, using two warm tablespoons, and place them on top
of the sauce.
Garnish with a few lemon leaves, sliced strawberries or slices of kiwi
fruit.

—–

Tuna Pesto Pasta

Recipe By : Bird’s Eye®
Serving Size : 2 Preparation Time :0:05
Categories : Pasta, Rice, Couscous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 c frozen peas — thawed
3 c twist pasta — cooked
6 1/8 ozs tuna in water — drained and flaked
1/4 c fat-free mayonnaise
4 tbsps Pesto
4 tbsps fat-free parmesan cheese

Prepare vegetables and twist pasta according to package directions. In a
skillet, combine vegetables, pasta, tuna, mayonnaise and pesto; heat
through.

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Per serving: 1632 Calories; 15g Fat (23% calories from fat); 80g Protein;
31g Carbohydrate; 26mg Cholesterol; 1063mg Sodium

Serving Ideas : Serve with additional fat-free cheese.

—
Anita A. Matejka

Texas, USA

OVEN BAKED GERMAN PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Brunch Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-karen thackeray
-pancakes
6 Eggs — slightly beaten
1 c All-purp flour
1 c Milk
3 tb Butter — melted
1 pn Salt
-toppings
Syrup — your choice
Confectioners sugar
Brown sugar
Fruit mixed with yogurt

Preheat oven to 450F. Grease well a 13x9x2-inch baking
dish. Combine eggs and flour in bowl. Add milk,
butter, and salt; mix well. Pour into prepared dish.
Bake for 15-20 min or until puffed. Cut into serving
pieces. Serve with desired toppings. Source: Apron
Strings —– This is really easy to do! Hope it helps.

Karen in S.CA
FOOD AND WINE CLUB TOPIC: TEX-MEX BBQ TIME:
03/20 11:18 AM TO: ALL FROM: DAVID BURKS
(MFHB39A) SUBJECT: SMOKERS GRLLS While flying from
Atlanta to Phoenix yesterday, met a guy who won the
1991 World Championship BBQ cooking contest in Memphis
about 3 years ago – gave me these 2 recipes – dry rub
and sauce:

Dry Rub: 4 tsp paprika, 2 tsp salt, 2 tsp onion
powder, 2 tsp grnd black pepper, 2 tsp white pepper, 1
tsp cayenne >>> pepper. Mix in jar, cover and shake
well to mix. Sprinke rub liberally on ribs. Allow to
stand 20-30 mins at room temp until rub appears wet.
Prepare smoker for long, slow cooking using h chips
for flavor. Cook ribs, bone side down at 230 degrees
using indirect heat. Turn cook 2 more hrs. Turn
cook 1 more hr. During last 15 mins, baste w bbq
sauce (see below) diluted by 1/2 w water. Serve w
warm, undiluted sauce on the side.

Sauce: 6 tbsp salt, 6 tbsp black pepper, 6 tsp chili
powder, 4 cups ketchup, 4 cups w vinegar, 4 cups
water, >>>> 1 onion, large, yellow, diced, 1/2 cup
sorghum molasses.

Combine ingredients in large saucepan. Bring to
rolling boil, reduce heat and simmer 11/2 hrs,
stirring every 10 mins or so. Pour into sterilized
canning jars, seal and let stand 2-6 weeks before use.

Dave/Tempe, AZ
FOOD AND WINE CLUB TOPIC: TEX-MEX BBQ TIME:
03/20 12:28 PM TO: ALL FROM: RICK RICHTER
(KKTJ99A) SUBJECT: SMOKERS GRLLS Would like to share
a resourse availible to those interested in the art of
smokin’ grillin’. A free catalog containing a
multitude of goodies of intrest to this BB is
availible from “Sausage Maker”, 177 Military Rd.
Buffalo, NY 14207. (Yes NY!) This is a 63 pg
informative catalog called “Sausage Making,Smoking
Meat Curing”.If this book doesn’t have the equipment
or supplies that are of intrest> then you shouldn’t be
here!! This is a “gotta have it”.The service is fast
courtious their inventory covers items I’ve never
heard of. Bulk spices are also avalible in many forms.
It’s real informative reading if nothing else.

Enjoy Rick Richter Lancaster, Ca.
FOOD AND WINE CLUB TOPIC: TEX-MEX BBQ TIME:
03/09 8:03 AM TO: MILLIE HENRY (MVXC98A) FROM:
DOLORES GILLETTE (SRDS42A) SUBJECT: CHILI Hi,
Millie and thanks for your post. Here is the recipe
for ChilE Verde as stated on the info sheet that came
with my

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CHERRY CHEESECAKE TARTS

Recipe By : DESSERT SHOW #DS3041
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Almond pastry:
1/4 cup butter
3/4 cup flour
2 tablespoons finely chopped almonds
1 tablespoon sugar
1 Dash salt
Maraschino cheesecake tarts:
1 package lowfat cream cheese — softened
2 tablespoons sugar
1 egg
1 1/2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/2 cup drained chopped cherries — fresh or frozen
Apricot preserves

Almond pastry for tarts: mix together flour, chopped almonds, sugar, and
salt. Cut butter into
mixture until texture resembles coarse crumbs.
Tarts: preheat oven to 400 degrees. Press 1 tablespoon almond pastry into 2
1/2 inch tart pans.
Prick pastry with fork. Bake 5-10 minutes until lightly browned. Beat cream
cheese and sugar
until smooth. Add egg, lemon juice, lemon peel and almond extract and blend
well. Spoon 1
teaspoon cherries over pastry. Pour cream cheese mixture over cherries.
Reduce oven
temperature to 350 degrees. Bake 12-15 minutes or until cream cheese layer
is set. Cool
completely before removing from tart pans. Top each tart with warmed apricot
preserves.
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