Velveeta Salsa Dip

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Velveeta Cheese spread — cubed (can use light
1 package Picante or Salsa Sauce
2 tablespoons Cilantro (optional)

1. Place brick of velveeta and jar of picante sauce in a slow cooker
or crock po t, and turn on high stirring occasionally until melted and
blended. Stir in cila ntro when melted.

2. Serve with tortilla chips.

Note: You can substitute two cans of chopped tomatoes and chiles for
the salsa, or add one can of tomatoes and chiles. Play around with
this, and you might eve n add a little Louisana hot sauce!
Source: Mike Perry, Cyberealm BBS (and Velveeta box) Typed for you
by: Linda Fi elds, Cyberealm BBS, Watertown, NY 1993 315-785-8098 or
315-786-1120

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FROMAGE FONDUE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Fish Cheese/eggs
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
213 g Canned Alaska salmon
-(pink or red)
6 tb Fromage frais
100 g Soft cheese with herbs
1 tb Soy sauce
1 tb Tomato puree
2 Tomatoes — skinned,
– de-seeded and chopped
—–FOR DIPPING—–
Fresh vegetable sticks
Cubes of bread

Put the can of salmon into a food processor or
liquidiser along with the fromage frais, cheese, soy
sauce and tomato puree. Blend until smooth. Stir the
chopped tomatoes into the fondue and serve with sticks
of fresh vegetables and cubes of bread.

Serves 10-15. Approx. 85 kcals per serving

From: On the Wild Side – Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
format courtesy of Karen Mintzias

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Title: North Carolina Chopped Barbecued Pork
Categories: Crockpot, Main dish, Pork, Sandwich
Yield: 3 servings

1 1/2 lb Pork shoulder roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix
the next 9 ingredients in a saucepan and bring to a boil. Pour over
roast and cover. Bake in a preheated 325^ oven, 40 minutes to the
pound, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and
chop into fairly fine pieces. Season to taste with additional vinegar
and hot sauce. Serve hot with coleslaw and corn bread.

Sylvia’s comments: I found some stew pork marked WAY down, bought
several packages ($.99/lb!) and stuck them in the freezer. Then I
put all the ingredients, including the still-frozen pork, in the
crockpot this morning. Tonight it was done, I just mashed up the meat
with a fork and knife and served it over rice. The vinegar produces
a very interesting taste. However, it came out kind of soupy; next
time I’ll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far
as we know, it is indigenous to that state.

FROM: Spoonbread and Strawberry Wine

Apple’s comments: I made this for supper tonight and it is GOOD! 🙂

Posted on GEnie Food Wine RT Apr 22, 1993 by J.APPLEBURY From:
Sylvia Steiger

MMMMM

Title: BOSTON CLAM CHOWDER
Categories: Soups/stews
Yield: 6 servings

4 Slices of Bacon
1/2 c Milk
13 oz Clams; minced, drained
1/2 ts Salt
1 1/2 c Potatoes; peeled/diced
1/4 ts Pepper
1/3 c Onion; chopped
2 tb Butter
2 tb Flour
Oyster crackers
1 c Cream

POWER: High …. TURN: No …. TIME: 22 min. per 6 servings Place bacon in
a 2 qt casserole dish. Cover and microwave 4 to 5 minutes, or until crisp.
Remove bacon, crumble and set aside. Drain clams and add liquid to bacon
drippings. Stir in potatoes and onion. Cover and microwave on high 9 to 12
minutes or until potatoes soften. Stir flour into half the milk. Add flour
mixture and remaining milk, cream, clams, salt and pepper to hot liquid.
Cover and microwave 4 to 5 minutes. Garnish with butter, oyster crackers
and crumbled bacon.

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KENTUCKY BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
1 tb (rounded) Sour cream
1/4 c Club soda
1/2 ts Sugar
Pam cooking spray

Mix together in a bowl all ingredients. Dip hand into
just enough Bisquick that you can knead dough right in
the bowl until smooth and elastic. Shape into 6
patties equal in size, 1-1/2″ thick. Put close
together in Pam-sprayed 8″ round baking pan. Spray
tops with Pam. Bake 450 degrees F. (HOT) for 18-20
minutes, or until golden.

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Subject: Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake (12 to 14 servings)
**************************

For the Apple Filling and Topping:

2 T cinnamon
5 T sugar
5 to 6 cups sliced apples (I used Granny Smiths)

For the cake:

2 c sugar
1 c applesauce
4 t vanilla
1/2 c orange juice
pinch salt
4 egg equivalents, lightly beaten
3 c unbleached all-purpose flour
1 T baking powder
1 t nutmeg

Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with Pam.

Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.

For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture.

Spoon a little more than one third of the batter into prepared pan. Cover
with half of apple mixture, then spoon in remaining batter and apple
slices. Sprinkle top lightly with the reserved cinnamon-sugar.

Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.

Corn and Kidney Bean Salad

Recipe By : Walking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad:
1 16-oz can red kidney beans — drained and rinsed
2 cups corn kernels
1 green bell pepper — diced
1 red bell pepper — diced
1 rib celery — diced
1/2 cup chopped scallions, including some green
tops

Dressing:
1/4 cup wine vinegar
1 teaspoon lemon juice
2 cloves garlic — minced
1/2 teaspoon sugar
salt and pepper — to taste

In a large glass or stainless steel bowl, combine all the salad
ingredients. In a small bowl or jar, combine all the ingredients
for the salad dressing. Pour the dressing over the salad and mix
thoroughly.

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NOTES : Oil free.
Make one day ahead.

FETA AND RICOTTA CHEESE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter or margarine
4 oz Feta cheese 1/2″ cubes
1/8 ts Pepper, black
1 Lemon, juice of
1 tb Parsley, minced (optional)
1 c Ricotta cheese

This will taste very Greek to you. Be sure to drain
the spinach well. Contributed to the echo by: Jean
Hores Originally from: QUICK, THRIFTY COOKING Feta and
Ricotta Cheese Fondue

Melt the butter in a heavy 8-inch skillet or a 1 quart
saucepan over low-heat. Add the feta and ricotta
cheese, and pepper. Cook, stirring constantly, and
mashing the cheeses slightly, until they soften and
begin to bubble – about 5 minutes.

Stir in lemon juice, and garnish with the parsley if
desired. Serve at once; as the fondue cools, it loses
flavor. VARIATIONS: Substitute Fontina cheese for the
Feta Cheese or you can substitute cottage cheese for
the ricotta. You can make both of these substitutions.

Servings: 4

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Title: Roasted Garlic Spread
Categories: Sauces, Appetizer, Vegan, Mcdougall
Yield: 4 servings

1 Head garlic (try elephant
-garlic)

Heat oven to 300 degrees. Remove loose, papery skins from garlic. Put whole
head, root end down in a shallow baking dish. Roast for 1 to 1 1/4 hours,
until garlic is very soft. Cool until easy to handle. Squeeze the soft
garlic out of the skin. Spread on toast or bread for a delicious treat.

Variation: Mix the roasted garlic with 3 cups cooked white beans. Process
in blender or food processor until smooth. Add 1/4 teaspoon crushed red
pepper for hot spice.

Recipe courtesy of the McDougall Newsletter Vol 5/No 6 Reprinted with
permission.

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

Title: ASIAN VEGETABLE SAUCE
Categories: Chinese, Sauces
Yield: 4 servings

1 tb Sesame oil or chili oil
2 Cloves garlic, minced
1 tb Grated fresh ginger root
1 ts Cornstarch
1/4 c Coy sauce
2 tb Orange juice
1 tb Rice or white vinegar
1 tb Sherry, sake or mirin
1/4 lb Snow peas, ends trimmed
1/4 lb Fresh mushrooms, sliced
2 Carrots, peeled and thinly
-sliced
1 lb Soba noodles, fettuccini
-or
-ravioli, cooked according
-to package

This deep mahogany sauce with snow peas, mushrooms and
carrots turns soba noodles, fettuccini or ravioli into
a delicious Asian pasta primavera. Combine oil,
garlic, and ginger root in 2 quart microwave safe
casserole. Microwave, uncovered, on high for 45
seconds. Combine cornstarch with soy sauce in small
bowl and stir until smooth. Add soy sauce mixture to
garlic ginger, along with orange juice, vinegar and
sherry. Mix well. Microwave, uncovered, on high until
boiling and slightly thickened, 2-3 minutes, stirring
after 1 minutes. Stir after cooking until sauce is
smooth. Add snow peas, mushrooms and carrots. cover
tightly with lid, or plastic wrap turned back slightly
on one side. MIcrowave on high until vegetables are
tender crisp, 33-4 minutes, stirring once. Serve over
ot cooked noodles or ravioli.

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