Mix’n’match Squash Casserole

Recipe By : , 94/08-09
Serving Size : 8 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Summer Squash — cubed
_ (Yellow, Zucchini, Pattypan And/Or — sunburst)
1 Pound Bulk Pork Sausage — cooked and drained
1 Cup Dry Bread Crumbs
1/4 Cup Chopped Green Pepper
1/4 Cup Chopped Onions
1/2 Cup Grated Parmesan Cheese
2 Eggs — beaten
1/2 Cup Milk
1/2 Teaspoon Salt

Place squash and a small amount of water in a large saucepan; cover and

cook for 8-10 minutes or until tender. Drain. Add all remaining
ingredients; mix well. Transfer to a greased 11-inch x 7-inch x 2-inch
baking dish. Bake , uncovered, at 325′ for 30-35 minutes
Yield: 6-8 servings

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NOTES : ‘Can use any squash you have, served with a salad and hot rolls
or homemade bread, it makes a meal my family enjoys __ June Mullins,

Title: VEGETABLE SALAD WITH ROMESCO SAUCE
Categories: Salad, Vegetables
Yield: 10 servings

ROMESCO SAUCE:
1 lg Ripe tomato
4 Cloves garlic, peeled
4 tb Olive oil, divided
1/4 c Fresh bread crumbs
1/4 c Slivered almonds
1/4 ts Crushed red pepper
1/2 ts Salt
5 tb Red-wine vinegar, divided
SALAD:
1 lg White potato
1/4 md Onion, very thinly sliced
1/2 lb Green beans, cut in halves
1 md Zucchini, cut into 1/4″
Slices, each slice cut in
Half
1 sm Cucumber, cut into 1/4″
Slices, each slice cut in
Half
14 Green olives stuff with
Pimento, chopped finely
1 Whole canned pimento, diced
1 Hard-cooked egg, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Minced parsley

1. To prepare the romesco sauce: Put the tomato and garlic into a small
baking pan and roast in a preheated 400-degree oven 20-25 minutes, until
tender and starting to brown.
2. Heat 1 tablespoon olive oil in a small skillet set on medium heat. Add
the bread crumbs and almonds, cooking until golden.
3. Puree the roasted tomato and garlic in a food processor. Add the bread
crumb mixture, processing until the almonds are very finely chopped. Add
the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining
3 tablespoons olive oil. Process until thickened.
4. To prepare the salad: Cut the potato in half, place in a saucepan,
cover with water and cook until tender, about 20-25 minutes. Drain; peel
and cut into thin slices.
5. Cover the onion with cold water and set aside 10 minutes. Drain and
pat dry. Bring a pan of water to the boil, add the beans and cook 5
minutes, until tender. Remove the beans with a slotted spoon to a bowl of
ice water. Bring the water back to a boil, add the zucchini and time 1
minute. Add to the beans in the ice water. When chilled, drain and pat
dry.
6. Combine the potatoes, onions, beans, zucchini, cucumber, olives,
pimento, egg, several grindings of pepper and parsley with the dressing.
Let sit 1 hour at room temperature or refrigerate for longer storage.
Stir in the remaining tablespoon vinegar if needed.

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CHICKEN AND TURKEY SAUSAGE GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Low-cal
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken, cut into serving sz
1/2 lb Turkey sausage
1/2 c Finely chopped bell pepper
2 1/2 c Roux flour
1 t Ground red pepper
1/2 c Finely chopped green onions
9 c Water
2 c Finely chopped onions
1/2 c Finely chopped celery
1 1/2 t Salt
1 Bay leaf
2 T Finely chopped fresh parsle

Remove the skin, fat and wings from the chicken and discard. Spray the
inside of as large skillet with non fat cooking spray and place over high
heat. Brown the chicken, turning often. Remove the skillet from the heat
and move the chicken pieces to a platter. Add 1 cup of thje water to the
skillet, scraping the bottom to loosen all of the browned bits. Return the
chicken to the skillet and set aside.

Place the remaining 8 cups of watewr in a 5 quart Dutch oven over high heat
and bring to a boil. Add the chicken and pan juices, along with the rest
of the ingredients, except for the green onions and the parsley. Cook,
uncovered, 25 minutes, stirring occasionally. Stir in the onions and the
parsley and cook for 5 more minutes. Remove the bay leaf before serving.

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Title: Lemon Chicken
Categories: chicken
Yield: 4 servings

1 tb vegetable oil
2 ts soy sauce
1 ts vegetable oil
1 flattened 1/2 thick
2/3 c bean sprouts
2/3 c snow peas sliced thinly
1/2 c water chestnuts sliced
1 tomato wedges, lemon
1 slices, green onion slices
1 and crushed almonds
1 ts cornstarch dissolved in
1/2 ts sherry
4 ea boned chicken breasts halves
1 vegetable oil
1 cornstarch
3/4 c water
3 tb sugar
2 tb catsup
1 ea lemon juiced
1 pn salt

For marinade: Combine first 4 ingredients in small bowl. Rub
over chicken, allowing excess to drain off. Coat lightly with
cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine
first 6 ingredients in a small sauce pan and bring to boil over
medium high heat, stirring occasionally. Add dissolved cornstarch
and stir until slightly thickened. Keep warm. Heat 1/2 in of
vegetable oil in large skillet over medium high heat. Fry chicken
until golden brown on both sides. Drain, then cut into 3/4 inch
wide strips. Set aside and keep warm. Wipe out skillet, add small
amount of vegetable oil and heat over medium high heat. Add bean
sprouts, snow peas, bamboo shoots and water chestnuts and stir fry
until crisp-tender. transfer to heated platter. Top with chicken and
spoon lemon sauce over. Garnish with tomato wedges, lemon slices,
green onions and almonds.

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Title: FAVORITE PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 30

1/2 c Peanut butter
1/4 c Margarine or butter,
-softened
3/4 c Sugar
1 Egg, beaten
1/2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt (opt)
2 c Rice CHEX brand cereal,
-crushed to 1 cup

Preheat oven to 350’F. Lightly grease cookie sheet. In large bowl, cream
peanut butter, margarine and sugar. Add egg. Stir in flour and baking
powder; add salt, if desired. Stir in cereal; mix well. For each cookie,
roll 1 level tablespoon dough into ball. Place on prepared cookie sheet.
With fork dipped in sugar, flatten slightly in criss-cross pattern. Bake
8-10 minutes or until bottoms are lightly browned. Let stand 1 minute
before removing from cookie sheet. Cool on wire rack.

Makes 2 1/2 dozen cookies.

MMMMM

Big Mouth Sandwich

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:30
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt — or seasoned salt
2 California avocados — sliced
1 French bread loaf — or long loaf
garlic salt — to taste
8 ounces refried beans — 1 can
shredded lettuce
1 tomato — sliced
2 green onions — sliced
1/2 cup cheddar cheese — shredded
taco sauce — optional

1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
powder; keep hot.

2. Halve, peel and slice avocados into flat slices.

3. Split French bread in half lengthwise. Lightly toast cut sides under
broiler.

4. Place half the avocado slices on bottom half of bread. Sprinkle with
garlic salt if using.

5. Heat refried beans. Spread an even layer of beans over avocado, then
spoon on browned meat.

6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
lettuce with taco sauce if using.

7. Cover with a layer of sliced tomato then sprinkle on the chopped
onions. Place remaining avocado slices on tomatoes and sprinkle with
garlic salt.

8. Cover with top half of bread; cut into serving sized sandwiches.

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Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.

Raspberry Delight

Recipe By : , June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups all-purpose flour
2 tablespoons sugar
3/4 cup butter or margarine — softened
Filling:
8 ounces cream cheese — softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups whipped topping
Topping:
6 ounces raspberry gelatin powder
2 cups boiling water
2 10 oz pkgs sweetened frozen raspberries
additional whipped topping and fresh mint — optional

In a bowl, combine flour and sugar; blend in butter with a wooden spoon until
smooth. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at
300 degrees for 20-25 minutes or until set (crust will not brown). Cool. In
a mixing bowl, beat cream cheese, confectioners’ sugar, vanilla and salt
until smooth. Fold in whipped topping. Spread over crust. For topping,
dissolve gelatin in boiling water; stir in raspberries. Chill for 20 minutes
or until mixture begins to thicken. Spoon over filling. Refrigerate until
set. Cut into squares; garnish with whipped topping and mint if desired.
Yield: 12-16 servings.

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NOTES : “I knew this cool, fruity and creamy dessert was a winner the first
time I tasted it. I confirmed that fact a few summers ago when I entered the
recipe in a contest at work-it won first place. Co-workers still call to
request it.” Submitted by Mary Olson, Albany, Oregon.

Title: Ice Cream Sodas
Categories: Beverages, Desserts
Yield: 1 servings

MMMMM———————-BLACK-AND-WHITE—————————
2 tb Chocolate syrup
Seltzer water
1 Vanilla ice cream;scoop of

MMMMM——————-CANARY ISLAND SPECIAL————————
2 tb Vanilla syrup
Seltzer water
1 Chocolate ice cream;scoop of

MMMMM————————-BLACK COW——————————
1 tb Chocolate syrup
Root beer; Coca-cola makes a
-Brown Cow
1 Vanilla ice cream; scoop of
-hold the whipped cream

MMMMM———————-STRAWBERRY SODA—————————
1/4 c Strawberry syrup
Milk; splash of
Seltzer water
1 Vanilla ice cream; scoop of
-or strawberry ice cream

MMMMM————————–HOBOKEN——————————-
1/2 c Pineapple syrup
Milk; splash of
Seltzer water
1 Chocolate ice cream; scoop o

MMMMM—————–TOP EACH SODA WITH WHIPPED———————-

MMMMM—————————CREAM——————————–

Put 2 Tbsp syrup in bottom of large, tall glass. Add seltzer water,
stirring as you pour, to within 2 inches of the lip of the glass. Add
one large scoop of very firm ice cream, trying to get it to straddle
the lip of glass, yet still submerged in the seltzer to begin
reacting with the bubbles to create a foamy head. Top with whipped
cream.

SERVES: 1 SOURCE:_Square Meals_ by Jane and Michael Stern

MMMMM

Title: APRICOTS IN BRANDY
Categories: Fruits, Desserts, Alcohol
Yield: 2 servings

-Virginia Housewife, 1831

“Take freshly gathered Apricots not too ripe; to Half their Weight of loaf
Sugar, add as much Water as will cover the Fruit; boil and skim it: then
put in the Apricots, and let them remain five or six Minutes; take them up
without Syruup, and ;ay them on Dishes to cool; boil the Syrup till reduced
one Half; when the Apricots are cold, put them in Bottles, and cover them
with equal Quantities of syrup and French Brandy. If the Apricots be
clingstone, they will require more scalding.” Source: Mrs. Mary Randolph’s
Virginia Housewife, 1831

Posted on Cooking Echo by Karl Lembke on 12-26-92

MM by Cathy Svitek

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Title: SPINACH DIP #3
Categories: Dips
Yield: 1 servings

1 pk (10-oz) frozen chopped
Spinach thawed and drained
1 1/2 c Sour cream
1 c Reduced calorie mayonnaise
1 pk (1.4-oz) vegetable soup and
Recipe mix
1 cn (8-oz) water chestnuts
Drained and chopped opt.
3 Chopped green onions

Stir all ingredients until well mixed. Cover; chill.

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