Title: Spiced Almond Meringues
Categories: Cookies
Yield: 18 servings

1 tb Butter
1 Egg white
1 pn Cream of tartar
1 ts Ground cinnamon
1/4 c Sugar
3/4 c Almonds; ground

Recipe by: Jo Anne Merrill
Preparation Time: 0:15
1. Grind almonds or buy already ground.
2. Grease a cookie sheet generously with 1 tablespoon butter or solid
margarine.
3. Heat oven to 350 degrees.
4. Combine in a mixing bowl the egg white and a pinch of cream of
tartar; beat until foamy.
5. Combine sugar and cinnamon. Gradually add to egg white, beating
until stiff peaks form. Fold in the ground almonds.
6. Drop by LEVEL tablespoons 2 inches apart on cookie sheet. Cookies
spread during baking so don’t place too close together.
7. Bake 10 minutes or until cookies are a pale beige color.

Yield: About 18 cookies.

—–

Pasta with Avocado Pesto

Recipe By : Vegetarian Times (July 94)
Serving Size : 1 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*
Quick dishes* Side dishes, starches *

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces pasta — per VT: angel hair
avocados – 2 large or 3 small
3 cloves garlic — chopped
3 tablespoons lemon juice
2 1/2 ounces cilantro — about 1c packed
1/3 cup grated Parmesan cheese

Cook pasta according to package directions until al dente.

Meanwhile, prepare pesto by combining avocados, garlic, lemon juice, and
cilantro in food processor.
Process until smooth, about 1 minute.

Drain pasta and transfer to a large serving bowl.
Pour pesto over pasta; toss well.
Sprinkle with Parmesan before serving.

Makes 8 servings.

Cal 152 / Prot 4g / Fat 8g / Carb 16g / Chol .7mg / Sod 3gmg / Fiber 3g

Note: We had this as main course (for 2) over tagliatelle.
Served rest of sauce over fusilli as side dish (for 4).

– – – – – – – – – – – – – – – – – –

Fresh Morels With Apples And Butter Noodles

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons butter
1 pound fresh morels — sliced if large
1/2 cup minced shallots
3 granny smith apples — cored and
— julienned with
— skin attached
1 chipolte pepper — dry, minced
1 tablespoon flour
1/4 cup calvados
1/2 cup vegetable stock
1/2 pound fresh pencil asparagus tips
1/2 pound cooked lancaster butter noodles
1 teaspoon cracked black pepper corns
salt to taste
1/2 cup watercress or baby mustard greens

In a hot pan clarify butter, add mushrooms and saute 2 minutes. Add
shallots saute for 2 minutes. Add apples, chipotle and flour, saute 2
minutes. Add calvados and flambe. Add stock and bring to a boil. Add
asparagus, stir, add pasta, cook 3 minutes. Add black peppercorns, and
salt, toss. Serve garnished with greens.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

BYE BYE BUTTER STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Swanson Chicken broth — 14oz
ds Pepper
1 Stalk celery — chopped
1 sm Onion — coarsely chopped
4 c Pepperidge Farm Herb Season
. Stuffing

In a medium saucepan mix the broth, pepper, celery and
onion. Over high heat, heat to a boil. Reduce heat
to low. Cover and cook 5 minutes or until the
vegetables are tender.

Add the dry stuffing. Mix lightly.

** American Health — November 1995 **

– – – – – – – – – – – – – – – – – –

OATMEAL MILLET MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Boiling water
1 c Uncooked instant rolled
Oats
1/2 c Butter at room temperature
(1 stick)
1 c White sugar
1 c Brown sugar
2 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1 t Baking soda
1/2 ts Salt
1/2 c Millet

Preheat the oven to 350. Butter 12 muffin cups. Stir
the oats into the boiling water, cover, remove form
heat and let stand
20 minutes. Cool. Sift together the flour,
baking soda and salt. In a large mixing bowl, beat the
butter until creamy. Slowly add the white and brown
sugars, beating until smooth and creamy. Add the
vanilla and the eggs and beat until well blended. Add
the cooled oatmeal to the butter mixture and stir well
to blend. Add the flour mixture and stir. Stir in the
millet. Spoon the batter into the muffin cups, filling
about 2/3 full. Bake for about 15 minutes, or until a
straw inserted in the center of a muffin comes out
clean. Gently run a table knife around the edge of
each muffin, lift them out and place on a rack to
cool. These muffins freeze well.

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW
#BD1A02

Date: Wed, 9 Oct
1996 20:55:53 -0500

– – – – – – – – – – – – – – – – – –

Iced Coffee Chocolate Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Crumb Crust

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Milk — cold
2 packages Unflavored gelatin
1 cup Milk — heat to boiling
2 cups Vanilla ice milk
1/3 cup Sugar
2 tablespoons Instant coffee granules
1 teaspoon Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW. Let
stand 3-4 min to soften. Add hot milk; cover and mix on LOW until gelatin
dissolves, about 2 min. Add ice milk, sugar, coffee granules and vanilla. Cover
and mix until smooth. Pour into crust. Chill at least 2 hours. Garnish with
whipped topping and chocolate curls.

– – – – – – – – – – – – – – – – – –

Title: Chile Salsa (Hot Tomato-Pepper Sauce)
Categories: Condiments
Yield: 1 recipe

5 lb Tomatoes
2 lb Chile peppers
1 lb Onions
1 c Vinegar (5 percent)
3 ts Salt
1/2 ts Pepper

Yield: 6 to 8 pints

Procedure: Caution: Wear rubber gloves while handling chilies or wash
hands thoroughly with soap and water before touching your face. Peel and
prepare chile peppers as described in making Mexican Tomato Sauce. Wash
tomatoes and dip in boiling water for 30 to 60 seconds or until skins
split. Dip in cold water, slip off skins, and remove cores. Coarsely
chop tomatoes and combine chopped peppers, onions, and remaining
ingredients in a large saucepan. Heat to boil, and simmer 10 minutes.
Fill jars, leaving 1/2-inch headspace. Adjust lids and process according
to the recommendations in Table 1.

Table 1. Recommended process time for Chile Salsa in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Scalloped Vidalia Onions

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Vidalia onions
1 ea Stick of butter
2 tb Flour
1 t Salt
1/2 ts Pepper
1 t Dry mustard
1 c Milk
8 oz Chedder cheese
-crumbs from Pepperidge
Farms Herb Stuffing
-butter for topping

Thinly slice onions to equal about 4 cups. Saute in 1/2 stick of
butter. In saucepan melt remaining 1/2 stick of butter and stir in
flour and seasoning. Slowly stir in milk and grated cheese, cooking
until cheese is melted. In a 1 quart baking dish alternate layers of
onions and sauce. Sprinkle top with crumbs and dot with butter. Bake
at 400 degrees for 20 minutes.

Source: World Famous Vidalia Sweet Onion Cookbook

– – – – – – – – – – – – – – – – – –

Gazpacho Z

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small Zucchini
1 Small Green Pepper
1 Small Onion
1 Cucumber
1 Large Tomato
3 Cloves Garlic
1/2 Teaspoon Cumin
1/4 Teaspoon Chili powder
4 Tablespoons Olive oil
12 Ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender
for 10 seconds ). Add vegetables and spices to juice and
refrigerate.
THE ANDERSONS’ FOOD GARDEN

– – – – – – – – – – – – – – – – – –

Title: Cottage Cheese Vegetable Casserole
Categories: Diabetic, Casseroles, Main dish, Vegetables, Pasta
Yield: 2 servings

1 c Thinly sliced carrots 1/2 c Skim milk
1/2 c Chopped onion 1/2 ts Salt
1 tb Reduced calorie margarine 1/2 ts Basil
1/2 c Sliced mushrooms 1/4 ts Thyme
1 (8 ounce) package noodles, 1/8 ts Pepper
-cooked and drained Parsley sprigs (opt.)
2 c Low-fat cottage cheese

Yield 12 servings – 1/2 C ea. Each serving may be exchanged for: 1
Bread, 1 Low-Fat Meat

Combine carrots, onion and margarine in non-stick skillet; cook on
medium heat until tender. Add mushrooms and cook 5 minutes; set aside
Combine remaining ingredients, except parsley, in large bowl; stir in
cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover
and bake at 350 for 30 minutes or until bubbly. Garnish with parsley
before serving, if desired.

Posted from the Echo’s Library 04/19/94 by Frank Skelly

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