3 cups whipping cream
2 oz. grated parmesan cheese
2 oz. grated pecorino cheese
dash of nutmeg
salt and freshly ground black pepper to taste
1 lb. pasta, cooked to al dente

Heat cream until it scalds. Thicken with cheeses and add nutmeg and
salt and pepper to taste. Simmer until the desired consistency is
achieved. Toss in pasta and serve immediately.

NOTE: More cheese or butter can be added for a thicker consistency.

from my “Best of Vegetarian Times” collection.

Bulgur Stuffed Cabbage

Ingredients:

1 small head green cabbage
1 cup finely chopped parsley
2 onions, chopped
4 celery stalks, chopped
1/4 tsp. Italian seasoning
1/2 tsp. minced garlic
2 15-oz cans tomato sauce
4 cups water
2 cups dry bulgur
1 8-oz can tomato sauce
1/2 cup water

Remove core from cabbage, place cabbage head in steamer and steam until all
leaves are soft and separate easily. Saute parsley, onions, celery,
seasoning, and garlic in oil substitute until onions are soft. Add 2 15-oz.
cans of tomato sauce, 4 cups water and bulgur. Cook about 1/2 hr. over
medium heat, stirring occasionally, until bulgur is tender. Remove from
heat. To stuff cabbage leaves, place a spoonful of mixture in center of
each leaf. Starting at one side, roll leaf up and fold ends under. Place
in a deep baking pan. Mix the 8 oz can of tomato sauce with 1/2 cup water
and pour over stuffed cabbage leaves so they remain moist during baking.
Bake at 375 for about 30 min. until cabbage is hot.

Title: Impossible Lasagne Pie
Categories: Pies, Main dish
Servings: 6

1/2 c Sm. curd creamed cot. cheese
1/2 c Parmesan cheese; grated
1 lb Gr. beef; cooked; drained
2 c Mozzarella; shredded
1 ts Oregano
1/2 ts Basil
6 oz Tomatoe paste
1 c Milk
2/3 c Bisquick
1/2 ts Salt
1/4 ts Pepper
Fresh parsley; chopped

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or sq. baking dish-8×8”.
Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1
c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over
the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on
high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to
pie plate.
Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle
with remaining cheese. Return to oven 1-2 min. or til cheese is melted.
Cool 5 min.
Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole.
Divide ingred. amts in half.
Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or
hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary.
For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes.
FROM; BISQUICK RECIPE CLUB LISA CRAWLEY Lawrence Kellie Conf: (1010)
F-COOKING

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BANANA MANGO CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pickles Relishes
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cider vinegar
3/4 c Firmly packed brown sugar
2 ts Madras curry powder
1 t Ground black pepper
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground white pepper
1/8 ts Ground red pepper
1/4 ts Minced garlic
6 md Bananas, sliced, divided
1 Jar mango slices, divided
1/4 c Raisins

1. Combine vinegar, sugar, curry powder, all three
peppers, salt, cinnamon and minced garlic in a 4-quart
non-reactive saucepan. Heat to simmer, stirring, and
cook for 1 minute.

2. Peel 4 bananas, slice and add to saucepan. Add 1
cup diced mangos. Heat fruit mixture and simmer,
uncovered, 10 minutes, stirring occasionally until
mixture thickens.

3. Slice and add remaining bananas to chutney. Add
remaining diced mangos and raisins. Stir to mix well,
remove from heat, cover and let stand 30 minutes.

4. Serve hot or cold with curries or as a condiment
with meat, fish or poultry dishes.

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Chilled Fruit Soup

Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Healthy And Hearty Desserts
Fruit Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups prunes — pitted and chopped
1 cup dried apricots — chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Sauterne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples — peeled,cored,diced
1 whole lemon — sliced
1/4 teaspoon salt
1/2 cup cherries — pitted

Soak dried fruits and tapioca in water 2-3 hours. Combine remaining
ingredients, except cherries, and add to first mixture. Bring to a boil and
simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve topped with whipped cream.

Nutr. Assoc. : 1201 0 1230 1482 0 0 0 0 0 0 0 0 0 314

Dressing

Recipe By : Mrs. Estil Monk
Serving Size : 8 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Long Loaf Vienna Or Grecian Bread
6 Med Onions
1 Bunch Celery
1 Tsp Salt
2 Sticks Butter
1 Tsp Sage
1 Tsp Pepper
2 13 Oz. Cans Chicken Broth
Yellow Food Coloring — as needed
3 Eggs — beaten

Break bread in small pieces. Chop onions and celery and saute with salt
and pepper until soft. Spread on top of bread. Sprinkle sage and
pepper on top. Heat chicken broth and spoon it over this. Lightly stir
this so all will be moistened–not too wet. Cover. Let stand about 4
hours. Adjust seasoning. Add eggs with fork just before you bake it.
Do not stir it anymore than you have to. Bake at 450° until brown. Cut
in squares to serve.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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East Texas Red Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Soups
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil
2 pounds Chili meat
2 Large onions — finely chopped
1 teaspoon Garlic powder
1 tablespoon Leaf oregano
4 tablespoons Paprika
1/2 teaspoon Cumin
1 teaspoon Salt
28 ounces Can of tomato sauce
28 ounces Can of whole tomatoes
3 cups Water — divided
6 Dried ancho chili peppers — s
1 (4.5 oz) milk chocolate cand

Place oil in a 5 to 6 quart pan with meat and onions.
Saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt
and tomato sauce. Chop the whole tomatoes into large pieces, then add to
mixture. Heat 2 cups water to boiling and add ancho peppers. Stir occasionally,
until peppers are soft.
Drain and puree in blender. Add peppers to the meat mixture. Rinse blender with
the remaining cup of water and add to the meat mixture. Add the chocolate candy
bar and allow to simmer for approximately 1 hour.

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Tamale Perfection

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Beef Casseroles
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb bulk pork sausage
1 1/2 tbsp cold water
1 lb ground beef
1 c onion, chopped
1/2 c celery, chopped
1/3 c chopped green pepper
2 1/4 c tomatoes, canned
1 1/4 c whole kernel corn, frozen
2 tsp chili powder
1/4 tsp pepper
1 c cold water
1/2 c yellow corn meal
1 c black olives (optional)
3/4 c cheddar cheese — grated

Cook sausage, Add ground beef, cook and pour off fat. Add ingredients
through pepper. Cover and simmer about 15 minutes. Mix together and
gradually add to skillet, stirring constantly, 1 c. cold
water and corn meal. Stir until thickened. Pour into casserole.
Bake 350 degrees about 1 hour.

Sprinkle 3/4 c. grated cheese over top and return to oven appx. 5
min.

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Title: Oh Henry Bars
Categories: Candies
Yield: 1 servings

MMMMM—————————-BASE———————————
4 c Oats; quick cooking
1/2 c Sugar; granulated
1 c Sugar; brown, packed
1 c Butter; melted

MMMMM————————–TOPPING——————————-
1 pk Chocolate chips;-6 oz.
1 c Peanut butter; crunchy

To make Base: Combine oats and sugars in large bowl. Add melted
butter and mix well. Press into greased 9X13″ pan and bake in
preheated 350F oven for 15 to 20 minutes. Cool for 20 minutes.
Meanwhile, prepare topping. Melt together chocolate chips and peanut
butter, stirring to blend. Spread on top of cooked cookie base and
refrigerate for 1 hour. Cut into squares before serving. Yield: 3
dozen

Source: _The Harrowsmith Country Life Baking Book_ posted by Anne
MacLellan

MMMMM

Title: Sweet Sour Texas Black-Eyed Pea Salad
Categories: Appetizers, Salads, Vegetables
Yield: 6 servings

1 c Black-eyed peas cooked
2/3 c Carrots cooked diced
1 md Onion, chopped
1 ea Green Bell pepper, chopped
3 tb Pimientos, chopped
1 ea Garlic clove, minced
1/4 c Sugar
1/4 c White vinegar
2 tb Worcestershire sauce
1/4 c Peanut oil
1/3 cn Condensed tomato soup

Combine all ingredients in a large bowl. Chill for 4 hours or more.
Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days.

Marjorie Luckenbach, Texas, Circa 1970

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