FRUITY GAZPACHO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Tomatoes, skinned
1 tb Lemon juice
1/2 pt Vegetable stock
Salt pepper
1 sm Onion, finely chopped
1 ea 4″ piece cucumber, chopped
1 ea Yellow bell pepper, julienne
2 ea Peaches, thinly sliced
1 ea Apple, thinly sliced
4 tb Blackberries, -ÿÿother
— soft fruit
3 tb 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.

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Title: German Brown Bread
Categories: Bread Osg1966
Servings: 1

2 1/2 c Milk; sour
1 c Maple syrup; or sugar
2 ts Baking soda
1/2 ts Salt
Graham flour; to make thick
-batter

Place in bread pan, let rise in warm place 1/2 hour. This makes 1
large loaf.

Note: No time or temperature given. Assume a moderate 350 – 400 F oven
for 45 – 60 minutes.

Source: Mrs. Howard Ensign, Clairdon Grange, Geauga County, OH
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Tortilla Wrap-Ups

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8″ flour tortilla
1 egg — scrambled
Cheddar cheese — shredded
salsa
bacon bits
tomato — chop

Scramble egg. Warm tortilla in microwave or wrap it in foil and place in oven
for a few minutes. Place scrambled egg in center of tortilla. Add cheese,
salsa, bacon bits and tomato (or any additions that suit you or child). Fold
in sides, roll up. Wrap in foil to keep in warm while eating.

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Title: HOMINY AND SAUSAGE BAKE
Categories: Casserole, Meats, Tex-mex
Yield: 8 servings

2 cn White or yellow hominy; 14oz
4 Eggs; beaten
8 oz Chorizo or pork sausage;
. cooked and drained
3/4 c Cheddar cheese; shredded
1/2 c Green onion; sliced
1 cn Green chilies; chopped, 4oz

Preheat the oven to 350 degrees. Grease a 9-inch
glass baking dish. In a large bowl combine the hominy,
eggs, chorizo, cheese, onion and chilies if desired.
Pour into the prepared dish. Bake for 30 to 35
minutes or until set. Let stand for 5 minutes before
serving.

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Cheddar Tomato Soup

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 whole fresh tomatoes
2 small onions — chopped
1/2 cup diced celery
1 cup chicken stock
1 cup cream
1 teaspoon ground basil
salt
black pepper
8 ounces cheddar cheese — shredded

Combine tomatoes, onions, and celery in food processor and blend until
coarsely chopped. Pour into large saucepan, add chicken stock, and bring to a
boil over medium heat. Simmer, uncovered, for 20 minutes. Add cream. Season
with basil, salt, and pepper. Cook over very low heat for five minutes. Add
cheese and cook, stirring constantly, until cheese melts. Serve at once.

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Chocolate Graham Goodies

Recipe By : Laura
Serving Size : 36 Preparation Time :0:15
Categories : Cookies-Drop

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 1/4 cups flour
1 1/4 cups graham cracker crumbs
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
12 ounces miniature chocolate chips

Preheat oven to 350 degrees.
Cream crisco, sugars, egg, vanilla and milk. Mix in dry ingredients,
stir in chips. Drop by spoonfuls on cookie sheet, bake for 8-10
minutes. Do not over bake. cool 1 minute on sheet before removing.

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NOTES : Can substitute M M baking bits for the chocolate chips

BANDA KOPIR TARKARI (VEGETABLES STIR FRIED WITH SPICES)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Vegetables
Ethnic Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 ts Tumeric
1/2 lb Potatoes — 225 g. chopped in
-small cubes
1 ea Onion — finely chopped
1 ea Bay leaf
1/2 ts Cumin, ground
1/2 ts Ginger, ground
1/4 ts Chili powder
4 ea Tomatoes — chopped
1 c Cabbage — finely sliced
1/2 c Peas
Oil
-Salt

“In Bangladesh, cabbage is usually available in the market during the
winter season, as are tomatoes, peas and carrots. So this dish appears
quite frequently at Bengali dinner tables during the winter. In the markets
where such vegetables are available year round, banda is a popular
standard.” Meghna Guharthakurta, Dhaka, Bangladesh

Start by heating the oil in a heavy pan and put in the tumeric and some
salt. Fry for a few seconds and then add the cubed potatoes, turning
frequently so that they turn yellow from the tumeric. Cook them for 5-10
minutes (they will complete their cooking later) and remove them from the
oil and set aside. Adding more oil if necessary, now saute the onion slices
until they are soft and transparent. Then add the bay leaf, cumin, ginger
and chili powder. Stir well and put in the tomatoes. When they have begun
to break down, add the cabbage bit by bit, stirring it in well so that it
is sauteed in the spices. Cover and cook gently for 3-5 minutes. Finally
put in the peas and semi-fried potatoes and seasoning.Mix well, replace the
cover and continue to cook for 5-10 minutes or until potatoes are ready.

Serves:4 SOURCE: _The World in Your Kitchen: Vegetarian Recipes_by Troth
Wells posted by Anne MacLellan

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BOSTON BROWN BREAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Rye meal or Plain flour
1/2 c Corn Meal
1/2 c Coarse whole wheat flour
1 t Baking Soda
1/2 ts Salt
3/8 c Molasses
1 c Sour milk
1/2 c Seedless Raisins

Mix dry ingredients and stir in molasses and sour
milk. (To make sour milk, add 1 T Vinegar to 1 cup
sweet milk). Grease two #2 tin cans and place rings
of waxed paper in bottoms. Divide batter evenly
between the two cans, and cover with aluminum foil.
Place in covered kettle of boiling water, bring water
half way up sides of cans, and boil for two hours.
When ready to serve, unmold by running knife around
inside of can and shaking out onto plate. Cut thinly
and serve with Boston Baked Beans.

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Title: BLACK BOTTOM PIE II
Categories: Pies, Desserts, Chocolate, Microwave
Yield: 8 servings

1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 T Sugar
3 oz Pk vanilla pudding and pie
Filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 T CrŠme de cocoa
2 T Chocolate sprinkles

1. In a 9-inch, heat-resistant, non-metallic pie pan melt butter
in Microwave Oven 1 minute.
2. Combine cookie crumbs and sugar in a small bowl until well blended.
3. Stir cookie mixture into butter.
4. Press mixture onto bottom and sides of pie pan.
5. Heat, uncovered, in Microwave Oven 2 minutes or until crust
has a crunchy texture. Allow to cool while preparing filling.
6. In a medium-sized, heat-resistant, non-metallic bowl empty
package of pudding mix.
7. Gradually stir in milk until smooth.
8. Heat, uncovered, in Microwave Oven 2 minutes.
9. Stir and heat an additional 3 1/2 minutes or until mixture
boils. Stir occasionally.
10. Place wax paper on top of pudding so that a skin does not
form and chill in refrigerator.
11. While pudding is chilling, whip cream.
12. Stir 3 tablespoons crŠme de cocoa into pudding.
13. Fold whipped cream into chilled pudding.
14. Pour into prepared crust and chill 3 to 4 hours or until set.
15. Garnish top with chocolate sprinkles.

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Zesty Herbed Mushroom-Tomato Sauce

Recipe By : Betty Crocker: Crockery Cooking p96
Serving Size : 6 Preparation Time :8:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
32 ounces canned tomatoes — cut up
2 cups fresh mushrooms
6 ounces tomato paste
1/2 cup onion — chopped
2 cloves garlic — minced
2 tablespoons parmesan cheese — grated
2 teaspoons dried oregano — crushed
2 teaspoons brown sugar
1 1/2 teaspoons dried basil — crushed
1/2 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon crushed red pepper
1 bay leaf
12 ounces spaghetti — cooked and drained
6 tablespoons parmesan cheese — grated

1. Place all ingredients in crockpot and combine.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Disgard bay leaf. Serve over the cooked pasta. Sprinkle with cheese.

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