MARZETTI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Water
1 T Salt
3 c Uncooked egg noodles
1/4 c Butter or margarine
1 c Fine dry bread crumbs
1 lb Lean ground beef
1/2 c Finely chopped onion
1/4 c Finely chopped green pepper
1/2 t Garlic salt
1 t Salt
1/8 t Pepper
1 c Grated Swiss cheese
8 oz Can tomato sauce
4 oz Mushroom stems pieces,
-drained

1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 5 cups
water, 1 tablespoon salt and 3 cups uncooked noodles. Heat, covered, in
Microwave Oven 12 minutes or until noodles are tender, Stir occasionally.
2. Drain noodles and set aside.
3. In a large, heat-resistant, non-metallic mixing bowl, me1t 1/4 cup
butter
or margarine in Microwave Oven 30 seconds.
4. Add bread crumbs and heat, uncovered, in Microwave Oven 1 1/2 minutes or
until bread crumbs are golden brown.
5. Add meat to bread crumb mixture and mix to combine well. Heat,
uncovered,
5 minutes or until meat is browned, stirring occasionally so meat crumbles.
6. Add onions, green pepper, garlic salt, salt and pepper. Blend into meat
mixture thoroughly. Heat, uncovered, in Microwave Oven 2 minutes.
7. In a 2-quart, heat-resistant, non-metallic casserole layer cooked
noodles
with meat mixture. Top with cheese, tomato sauce and mushrooms (in that
order). Heat, uncovered, in Microwave Oven 8 minutes or until cheese melts.

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7 GRAIN VEGETABLE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INTO A LARGE KETTLE PUT—–
2 qt Water
—–BRING TO A BOIL, THEN ADD—–
1 qt Tomatoes juice
1 c AM 7 Grain Cereal (uncooked)
1 cn Green beans juice
3 Celery stalks — chopped
1 cn Whole kernel corn juice
6 oz Jar sliced mushrooms
3 c Squash, cubed
1 tb Onion powder
2 ts Garlic powder
1 t Celery seed
Sea salt — to taste
-OR- vegetable seasoning

Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM
Canola Oil before serving, and a handful of chopped parsley. Any other
vegetables of choice may be added or substituted.

Source: Arrowhead Mills “7 Grain Cereal Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Colorado Chocolate Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Microwave
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Sugar
1 1/4 cups Flour
1 teaspoon Baking powder
1/8 teaspoon Salt
1 ounce Unsweetened chocolate square
2 teaspoons Butter
1/4 cup Milk
1 teaspoon Vanilla
—–TOPPING—–
1/2 cup Brown sugar
1/2 cup White sugar
4 tablespoons Cocoa
1 cup Cold coffee

Sift dry ingredients together in a bowl. Melt chocolate and butter in a 9×9
dish and heat in microwave oven at FULL POWER 1 minute. Add dry ingredients
alternately with milk to the chocolate-butter mixture, mixing all by hand. Add
vanilla. Spread in 9″ square pan. Scatter topping ingredients on top of batter
in order given. Microwave at FULL POWER 4-5 minutes. Let stand 10 minutes.
Makes 1 cake. Microwave time: 4-5 minutes. Conventional range time: 30 minutes
at 350~.

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Baked Ham Stuffed Mushrooms No. 2312 Yields 24 Appetizers

24 1-2″ Fresh Mushrooms 2 Tbls Water
1/4 Cup Green Onions, Chopped 1/2 Cup Fully Cooked Ham,
1 Tbls Butter Chopped Fine
2 tsp All-Purpose Flour 2 Tbls Parmesan, Grated
1/4 tsp Dried Savory, Crushed 1/4 Cup Fine Dry Bread Crumbs
1/8 tsp Pepper
2 Tbls Dry White Wine

Preheat the oven to 350 degrees.
Wash the mushrooms.
Drain.
Remove the stems.
Set the caps aside.
Chop the stems (you’ll need about 1 cup for 24 appetizers, adjust as needed).
Cook the chopped stems along with the green onions in the butter until just
tender.
Stir in the flour, savory and pepper.
Add the wine and water.
Cook, stirring, until thickened and bubbly.
Stir in the ham and the Parmesan.
Fill the mushroom caps with the ham mixture.
Place in a (15“x10”x1") baking pan.
Top with bread crumbs.
Bake until tender (15-20 minutes).

Title: Best Nut Loaf
Categories: Breads
Yield: 1 loaf

3 c Sifted enriched flour
3/4 c Sugar
3 1/2 t Baking powder
1 1/2 t Salt
1 Egg, beaten
1 1/2 c Milk
2 T Salad oil
3/4 c California walnuts, broken

Stir the dry ingredients together. Combine egg, milk, and salad oil;
add to dry ingredients, mixing well. Stir in nuts. Turn into greased
9 1/2 X 5 X 3-inch loaf pan. Bake at 350F about an hour. Remove from
pan; cool.

NOTE: I usually put in 1 c nuts. Don’t over mix because it won’t
rise, and becomes a hard brick.

It’s especially good with Cream cheese spread on it.

Recipe from Better Homes Gardens approx. early 1960s.

Posted by Bobbie Beers

MMMMM

MAPLE OATMEAL

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CHRISTINE ERICKSON MMVH58B
1 pk Yeast
1 c Oats — quick cooking
3 c Bread flour
1 t Salt
1/3 c Maple syrup
1 tb Oil
1 1/4 c Plus 1 T warm water

Put all the ingredients into the pan in the order listed; select white
bread and push start. —–

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WHEAT, WHEAT, WHEAT #2

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk (5/16-ounce) yeast
1 1/2 c 50/50 flour
1/2 c Bread flour
2 tb Cracked wheat cereal
2 tb Wheat germ
2 tb Honey
1 tb Butter or margarine
1 tb Dry milk
1 t Salt
7/8 c Water

50/50 FLOUR IS MADE BY HODGSON MILLS AND FOUND IN WHOLE FOODS.
Put all ingredients, in the order given into the bread pan, select
WHITE bread, and push Start.
NOTE: Using 50/50 flour ensures that your whole wheat bread will be
substantial, but not heavy. You’ll love the crunchy texture and the
nutty, whole grain taste of this bread.
NOTE #2: For a less crunchy loaf, soak the cracked wheat in 1/4 cup
boiling water for 5 minutes. Decrease the water in the recipe to 5/8
cup.
Makes 1 loaf, 8 slices. Each slice: 140 calories; 2 gm dietary
fiber; less than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm
protein; 2 gm fat (13% calories from fat); 1 mg cholesterol, 284 sod;
111 potas; 21 cal.

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MASHED POTATO CASSEROLE/GRANDPA’S

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Cream cheese (3 oz)
1 t Garlic salt
1/4 t Pepper
1/2 c Sour cream
3 lb Potatoes — bakers
2 T Butter or margarine
1 x Paprika
1 x Parsley

In a bowl, stir together cream cheese, garlic salt, pepper, and sour cream;
set aside. Prepare and boil quartered potatoes; drain. Using an electric
mixer or a potato masher, beat hot potatoes until they’re in fine lumps.
Add sour cream mixture and continue beating until smooth. Spoon potatoes
into a well buttered 2-quart casserole; dot with butter and sprinkle with
paprika. If made ahead, cover and refrigerate until the next day. Bake,
covered, in a 400 deg F oven for 25 minutes (50 minutes if refrigerated);
uncover and bake for 10 minutes more or until top is golden brown. Garnish
with parsley sprigs, if desired. Makes 6 servings.

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Fruity Gazpacho

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups
Fruits Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds Tomatoes — skinned
1 tablespoon Lemon juice
1/2 pint Vegetable stock
Salt pepper
1 small Onion — finely chopped
1 each 4″ piece cucumber — chopped
1 each Yellow bell pepper — julienne
2 each Peaches — thinly sliced
1 each Apple — thinly sliced
4 tablespoons Blackberries — -=OR=- other
soft fruit
3 tablespoons Parsley — chopped

Blend the tomatoes lemon juice until smooth. Stir in the stock season
with salt pepper.

Stir in the remaining vegetables fruits. Cover chill for at least
1 hour to allow the flavours to blend.

Just before serving, stir in the parsley. Serve with oatcakes.

Pamela Westland, “Fruit”

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DARK MOIST BRAN MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole wheat flour
1 1/2 c Bran flakes
2 tb Sugar
1/4 ts Salt
1 1/4 ts Baking soda
2 c Buttermilk
1 Egg
1/2 c Dark molasses
2 tb Melted butter or margarine

Combine flour, bran, sugar, salt and soda and mix
well. Combine buttermilk, egg, molasses and butter and
add all at once to dry ingredients. Stir just enough
to moisten flour mixture. Fill greased muffin cups 2/3
full and bake at 350F 20 to 25 minutes.

(C) 1992 The Los Angeles Times

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