Title: Lime Waldorf Salad
Categories: Salads
Yield: 1 servings

1/2 c Water
2 tb Lemon juice
2 Cored and cut in half firm
Ripe bosc/anjou pears
2 Cored and cut in 1/2-in
Pieces celery stalks
2 Tart green apples cut
Lengthwise then in 1/2-in
Pieces
2 Peeled and cut in 1/4-in
Dice carrots
1 c Walnut halves
1 c Golden raisins
Lime mayonnaise
1 tb Chopped fresh mint
2 tb Sunflower seeds

Mix water and lemon juice in a large bowl. Toss in pears and apples;
let rest for 10 minutes. This will prevent discoloration. Drain
fruits, discarding liquid, pat dry and return them to bowl. Add
celery, carrots, walnuts and raisins. Toss with lime mayonnaise.
Cover and refrigerate for 1 hour. Before serving, mix well and
sprinkle top with mint and sunflower seeds.

MMMMM

SOUTHERN BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Sifted, self-rising flour
1/2 c Lard or shortening
1 c Buttermilk

From “A Treasury or Southern Baking” by Prudence
Hilburn. HarperCollins; 1993.

Preheat the oven to 475’F. Lightly grease a baking
sheet.

Put the flour in a large mixing bowl. Make a well in
the center. Add the shortening (lard) and buttermilk.
Start working the flour into the milk and shortening,
squeezing the mixture through the fingers until a soft
dough is formed. This will be a sticky dough. Lift the
dough from the bowl and start folding, gently kneading
or pressing with the fingertips, and turning the dough
until it is no longer sticky. Pat the dough to a
thickness of about 1/2". Cut with a 2″ biscuit cutter.
(Or instead, many Southern bakers prefer to pinch off
small portions of dough to make balls about 1 1/2″ in
diameter. Roll balls in your palms, place on baking
sheet, and press with knuckles to flatten slightly.)
Place on baking sheet. If you want outside to be
crispy, the biscuits should be placed about 1″ apart.
For a soft biscuit, place with edges touching. Bake
for about 8 minutes, until lightly browned. Best
served hot from the oven, with butter, if desired.

– – – – – – – – – – – – – – – – – –

Crockpot Black Beans Rice

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Dried black turtle beans
1 lg Bell pepper (diced)
1 Hot pepper (optional)
4 ds Tabasco (optional)
4 lg Onions (diced)
6 cl Garlic (diced)
3/4 c Celery (diced)
1/4 c Parsley (minced)
2 tb Oregano (minced)
2 tb Basil (minced)
2 Bay leaves
1 pn Cloves (2 to 3)
1/2 ts Ground cumin
4 Beef boullion cubes
2 tb Vinegar (add last)
1 lb Lean bulk pork sausage
1 lb Pork (boneless cubed)
1 lb Stew beef chunks
1/2 lb Ham, smoked (1/2″ cubes)
1 1/2 lb Smoked link sausage cut into
1″ to 2″ lengths
Salt and pepper to taste

Beans: Wash and look for gravel then soak overnight in a bowl being
sure beans are well covered with water. For cooking use a large crock
pot.

Meats: First, brown bulk sausage in a skillet and pour off excess
grease. Add other meats and stir to brown. Add bell pepper, onion,
garlic, celery, and spices. Salt and pepper moderately, taste after
cooking several hours and add more if needed.

Add beans and soak water. If necessary add more water to cover entire
ingredients by at least two inches. Stir in four bouillon cubes.
Cover and cook on crock pot high for three hours then turn to low for
at least six hours.

I like to use the crock pot and leave it cooking on low overnight. I
stir it about twice and sometimes find it necessary to add water. If
it gets too thin, take about 1/2 cup of beans and mash with a fork
until pasty to add back as a thickener. About an hour before serving
stir in vinegar.

I enjoy hot and spicy foods so I like to add the hot pepper (jalapeno,
habanero or whatever you like) and Tabasco. If you don’t like it hot,
then leave them out or serve the Tabasco at the table.

Serve beans and meat over rice. I have found brown rice to be quite
tasty but white rice is fine too. Serve in a soup bowl and top with
fresh chopped onion.

Roy Olsen, roy@indy.net
http://www.indy.net/~roy/

– – – – – – – – – – – – – – – – – –

GREEK EGGPLANT ROUNDS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Thin eggplant slices (about
-1/4 inch thick)
1 t Olive oil, divided
1 tb Tahini (sesame paste)
1 md Tomato, cut into 6 (1/4 inch
-thick) slices
2 oz Feta cheese, crumbled
1/2 ts Oregano leaves
1/4 ts Pepper

On nonstick baking sheet arrange eggplant slices in a
single layer and, using a pastry brush, lightly brush
1/2 tsp oil over top of eggplant slices. Broil 5 to 6
inches from heat source until eggplant is lightly
browned, 2 to 3 minutes. Using a spatula,turn
eggplant slices over and brush with remaining oil.
Broil until lightly browned, 2 to 3 minutes.

Spread 1/2 tsp tahini over each eggplant slice, then
top each with 1 tomato slice. Broil until tomato is
heated through, about 1 minute. Top each tomato slice
with 1/6 of the feta cheese, then sprinkle with
oregano and pepper. Broil until cheese is melted and
lightly browned, 1 to 2 minutes.

Makes 2 servings

/// oo/ From the hearth in Sandee’s Kitchen…

– – – – – – – – – – – – – – – – – –

Spaghetti Squash Casserole (Moosewood) with Lentils

Recipe By : from Judy’s Moosewood Cafe Cookbook
Serving Size : 8 Preparation Time :1:30
Categories : Spaghetti Squash Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 spaghetti squash — cooked and scooped
1 cup chopped onion
2 cloves garlic — crushed
2 medium fresh tomatoes — chopped
1/2 pound sliced mushrooms
1/2 teaspoon oregano
salt and pepper
butter for saute
1 cup cottage cheese
or ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup fresh parsley — chopped
1 teaspoon basil
pinch thyme
1 cup fine dry breadcrumbs
parmesan cheese — garnish

– Cook and strand an 8-inch squash.
– Saute onions, garlic, salt, pepper,and mushrooms in some butter. Add
herbs, chopped tomatoes. Cook until most of the liquid evaporates.
– Combine and pour into buttered 2-quart casserole. Top with lots of grated
parmesan. Bake 375oF about 40 minutes.

from Judy after dinner at her house. The crumbs were tossed with the other
ingredients.

Variation **** toss with undiluted Progresso Lentil Soup and add fresh cilantro

– – – – – – – – – – – – – – – – – –
NOTES : from PatHanneman’s collection

FRENCH ONION SOUP (MARGUERITE PATTEN)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Onions, peeled
1 Garlic clove, peeled
1 oz Margarine
2 ts Tlour
15 fl Beef stock or water with
3/4 Beef stock cube
Salt and black pepper
pn Caster sugar, optional
—–TOPPING—–
2 Slices of bread or toast
2 tb Grated Gruyere, or other
-cooking cheese

Cut the onions into thin rings, then halve these so
they are easier to eat. Crush the garlic clove. Heat
the margarine in a saucepan, then add the onions and
garlic and cook steadily for about 10 minutes, or
until the onions are

golden in colour. Stir well so these do not burn. Add
the flour, blend with the onions then pour in the
stock or water. Bring the liquid to the boil add the
stock cube, if using this a little seasoning and the
sugar. Cover the pan and simmer gently for 20 to 25
minutes, or until the onions are tender. Spoon into
individual soup bowls, top with the bread or toast and
cheese. Serve at once or place under the grill for 1
to 2 minutes only to melt the cheese. Do not leave for
too long a period, otherwise the cheese becomes `
stringy’.

Source: Marguerite Pattens Marvellous Meals, Yours
Magazine, UK

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE CHILI
Categories: Beef, Ethnic, Tex-mex
Yield: 1 servings

1 1/2 lb Pork lean , ground coarse
1 c Olive oil; or veg oil
5 ea Med Onion; chopped coarse
2 c Tomato juice
3 c Water
5 tb Chili powder,
3 tb Cumin; ground
3 tb Oregano
3 tb Cocoa powder ; unsweetened
3 tb Cinnamon
2 tb Garlic; chopped fine (i…j
3 tb Masa harina
2 c Pinto beans; rinsed and dra

1. cook meat about 20 minutes until they lose pink
color but not browned (I personally don’t know what
that means, since it goes from brown to pink…)
Transfer to a bowl.

2. heat oil in same pan and sautee onions 10 to 20
minutes, until `translucent.

3. stir meat into onions. Add tomatojuice (I used
puree instead cause I had it), 3 cups of water, the
chili powder, cumin, oregano, cocoa, cinnamon, and
salt. (Ann is going to cut down on the cinnamon next
time but I didn’t think it was too much at all) Blend.
Bring to boil, uncovered, for an hour.

4. taste for seasoning, add more chili powder if you
like (in my opinion, you can add more of ANYTHING
if you like)

5. Stir in the garlic, corn- meal, and beans. Simmer for
10 minutes. Serve with garnishes (I usually serve rice
but did this for a change loved it).

Deb for serving: chopped onion, shredded lettuce,
flour tortillas (but I ate it with pimento instead of
onion — it was prettier and delicious) with pimento
instead of onion it was prettier and delicious)

—–

Beef Brown Rice Stew

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 cups onion — thinly sliced
1 teaspoon allspice
1 teaspoon chili powder
1 teaspoon pepper
8 ounces beef chuck, visible fat removed cut into — 3/4-inch
chunks
6 cups water
1 can (28 oz.) crushed tomatoes
1 1/4 cups uncooked long grain brown rice
3 beef bouillon cubes
1 pkg. (10 oz) frozen green beans

Heat oven to 350. Heat oil in a 4-quart Dutch oven over medium heat. Add
onions and cook, stirring often, 7 minutes until translucent. Add spices and
meat. Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes,
rice and bouillon cubes. Bring to a boil. Cover and bake for 1 to 1 1/4
hours until rice and meat are tender. Stir in green beans. Cover. Bake 10
more minutes until green beans are tender.

– – – – – – – – – – – – – – – – – –

Title: Carob Chip Cookies
Categories: Cookies
Yield: 36 servings

1/4 c Mashed banana
1/4 c Vegetable oil
1 lg Egg
1 c Unbleached white flour
1 c Rolled oats
3/4 c Carob chips

Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil
until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop
batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees
for 10 minutes or until cookies just start to brown around the edges. Cool
on wire racks.

—–

1 pkg. white navy beans
1/2 barley
4 c. water
2 veg. bullion cubes
chopped carrots, onions and celery (1/4 – 1/2 c. each)
1/2 t. sage
6 squirts liquid smoke
salt, pepper
Soak beans overnight in cold water enough to cover. Drain. Out 4 c.
water in crock pot with bullion cubes. Add chopped veggies, beans
and sage. Cook 3 hours or better on high. Add barley, salt pepper
and liquid smoke. Cook another hour. Voila!

Hint: Prepare this before going out for the day, add liquid smoke
and barley one hour before eating. Time will vary with crock pots
and temperature but this is a SIMPLE recipe. NO FAT.