Impossible Burrito Bake

Recipe By : =20
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Ethnic
Meats 1
Vegetarian Polish
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–JUDY WALTER NWTP92A—–
1 cup Bisquick
Salt pepper to taste
1/3 cup Water
1 cup Salsa
1 can Refried beans — any variety
1 cup Or more — shredded cheddar ch
1 pound Ground beef

Mix Bisquick, water and refried beans together and put it in the bottom of a=
greased pie plate. Brown and drain seasoned ground beef; put on top of=
mixture in pie plate. Add salsa and then cheese. Bake, uncovered, for 30=
minutes at 350 or till golden brown. We have found if you let it sit for=
about 15 min, it tends to cut more like a pie. Serve with extra salsa, sour=
cream and mexican chips. Can be made the night before and refrigerated;= then
put in the oven. (wrv)

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TURBOT WITH FENNEL, TOMATOES, OLIVES, AND

Recipe By : Chef du Jour
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For the Braised Fennel:
1 extra virgin olive oil
8 heads organic baby fennel
Salt and pepper to taste
2 cups chicken stock
For the Confit Tomatoes:
4 field-ripened organic tomatoes
Coarse sea salt to taste
1/4 cup extra virgin olive oil
8 thyme branches
4 cloves garlic — (4 to 6)
Pepper to taste
For the Preserved Lemon Zests:8 lemons
1 cup sugar
Salt to taste
1 cup fresh lemon juice
For the Turbot Stock:
2 tablespoons olive oil
5 pounds turbot bones (gills removed and iced) 1
cup shallots
1 cup fennel root
1/2 cup garlic cloves
10 basil stems
20 dried fennel sticks
2 gallons chicken stock
For the Turbot Panises (Chick Pea
Fritters):
2 cups whole milk
4 tablespoons butter
Salt to taste
Pepper to taste
5 cups chick pea flour
1 cup flour
1 cup peanut oil
For the Turbot:
1 cup turbot stock with fennel
Sea salt to taste and pepper to taste
8 fillets fresh turbot (3 ounces each)
2 tablespoons extra virgin olive oil
8 heads organic baby fennel
1/2 cup pitted late harvest olives
4 field ripened organic confit tomatoes
2 tablespoons basil leaves
8 preserved lemon zests

Preparation of the Braised Fennel:
Heat a heavy sauce pan over high heat. Add the olive oil and trimmed
heads of baby fennel and sweat for one minute. Season with salt and
pepper and deglaze with chicken stock to cover. Cover and bring to a
boil. Simmer, covered, until fennel is tender, approximately fifteen
minutes. Chill in stock over ice and set aside.
Preparation of the Confit Tomatoes:
Preheat oven to 275 degrees.
Boil the tomatoes in water for ten seconds then peel and quarter them.
Place in a pan with the salt, oil, thyme, and garlic. Cook at a low
temperature for three to four hours or until tomatoes are half their
original size. Reserve in the oil.
Preparation of the Preserved Lemon Zest:
Zest the lemons with no pith into strips 1/3-inch wide and two inches
long. Place them in a pot of cold water and bring to a rolling boil.
Strain
and repeat two more times. Mix the sugar, salt, and lemon juice in a
sauce pot and add the blanched lemon zests. Simmer for twenty minutes
at low heat until zests are soft, tart, and sweet. Reserve in liquid for
up
to one week refrigerated.
Preparation of the Fritters:
Boil the milk with the butter and salt. Sift the flour and chick pea
flour
together, whisk into the milk and cook until the mixture is very thick.
Spread the mixture on an oiled sheet pan. Place a sheet of buttered
parchment on top and flatten it with a sheet pan. Chill and cut into
3×1/2-inch pieces. Dredge the chilled pieces in flour and fry in the oil
until crisp and golden brown.
Preparation of the Turbot Stock:

Heat a large-bottomed heavy sauce pan over a high flame. Add olive oil
and cut up fish bones that have been patted dry. Sweat for two minutes
and add chopped vegetables, garlic, basil stems and fennel sticks. Sweat
five minutes and cover with the cold chicken stock. Bring to a boil,
skim, and simmer gently for forty-five minutes. Strain through a cheese
cloth and cool.
Preparing the Sauce:
Reduce the turbot stock to 1/3 of a gallon and add 1/4 cup of the syrup
from the candied lemon. Season with sea salt and white pepper. Reserve
warm.
Presenting the Dish:
Season the fillets with salt and white pepper and sear in a hot pan with
olive oil. Warm the fennel, olives, tomatoes, and basil with a few strips
of the lemon, finish with extra-virgin olive oil and serve under the fillets
of turbot.

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NOTES :

Title: CREAMY MUSTARD HORSERADISH SPREAD
Categories: Sandwiches, Spreads
Yield: 1 servings

1/2 c MIRACLE WHIP or MIRACLE WHIP
-LIGHT Dressing
1 tb KRAFT Pure Prepared Mustard
2 tb KRAFT Prepared Horseradish

Mix dressing, mustard and horseradish. Refrigerate.

Makes 1/2 cup.

—–

Title: SNOW CAPS
Categories: Cookies
Servings: 72

3 Egg whites
1/4 t Cream of tartar
3/4 c Sugar
1/2 t Vanilla extract
1 c Semi-sweet chocolate chips
2 White chocolate baking bars,
-chopped (2 oz ea; opt)

Preheat oven to 200’F. Line baking sheets with parchment paper. In large
mixer bowl, combine egg whites and cream of tartar. Beat at highest speed
of electric mixer until mixture is just frothy. Add sugar, 1 tablespoon at
a time, beating well after each addition. Beat until stiff peaks form. Add
vanilla; beat 1 minute. Fold in chocolate chips. Drop mixture by
teaspoonfuls, 1″ apart, onto prepared baking sheets. Bake 2 hours or until
meringues are thoroughly dry to touch but not browned, rotating baking
sheets halfway through baking. Turn off heat. Leave in closed oven 3-4
hours or until completely dry. Remove from oven. Cool completely.
Carefully remove from parchment.

Melt white chocolate in top of double boiler over hot, not boiling, water.
Stir constantly until chocolate melts. Dip top of each cookie into melted
chocolate, if desired. Place on waxed paper to dry. Store at room
temperature in tightly covered containers.

Makes about 6 dozen cookies.

MMMMM

Title: SPANICH RICE 2
Categories: Crockpot, Ground-meat, Rice, Vegetables
Yield: 1 servings

2 lb Ground chuck or
-beef
2 md Onions,
-chopped
2 Green peppers,
-chopped
1 cn Tomatoes (28 oz.)
1 cn Tomato sauce (8 oz.)
1 c Water
2 1/2 ts Chili powder
2 1/2 ts Salt
2 ts Worcestershire sauce
1 c Raw rice (converted)

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT.
Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).

From Rival Crock-pot cook book, date unknown RECIPE CLIPPED

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CANNING PEAS (GREEN OR ENGLISH, SHELLED)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

It is recommended that sugar snap and Chinese edible
pods be frozen for best quality.

Quantity: An average of 31-1/2 pounds (in pods) is
needed per canner load of 7 quarts; an average of 20
pounds is needed per canner load of 9 pints. A bushel
weighs 30 pounds and yields 5 to 10 quarts–an average
of 4-1/2 pounds per quart.

Quality: Select filled pods containing young, tender,
sweet seeds. Discard diseased pods.

Procedure: Shell and wash peas. Add 1 teaspoon of salt
per quart to the jar, if desired.

Hot pack–Cover with boiling water. Bring to a boil in
a saucepan, and boil 2 minutes. Fill jars loosely with
hot peas, and add cooking liquid, leaving 1-inch
headspace.

Raw pack–Fill jars with raw peas, add boiling water,
leaving 1-inch headspace. Do not shake or press down
peas.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Peas in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11
lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Peas in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 40 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10
lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Chilled Cantaloupe Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Large ripe cantaloupe
1/2 Tsp. cinnamon
2 Tbsp. lime juice
fresh mint sprigs
2 C. orange juice

Remove seed from melon; cube the pulp. Place pulp and
cinnamon in blender; puree. Combine orange juice and lime
juice; stir into the puree. Chill and serve in chilled soup
bowls. Garnish with mint sprigs; chill at least 2 hours.

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Title: CREAM OF SHIITAKE MUSHROOM SOUP
Categories: Soups, Low-fat, Low-cal, Vegetarian, Kump
Yield: 4 servings

1 qt Milk; whole, low-fat or skim
1 sm Onion; peeled and stuck with
2 Cloves
6 Whole peppercorns (or more)
1 pn Salt

———————–BOUQUET GARNI———————–
:Tie in cheesecloth,
6 Fresh parsley stems,
1/2 ts Dried leaf thyme
1/2 Bay leaf

————————SOUP, CON’T————————
4 tb Rice flour
-(or barley or oat flour)
4 tb Cold milk (about)
8 oz Shiitake mushrooms

————————-OPTIONAL————————-
6 tb Heavy cream
2 tb Madeira
Reserved mushroom slices

This rich, earthy soup has but 100 calories per
serving if made with non-fat milk.

PLACE THE MILK, ONION, peppercorns, salt and bouquet
garni in a saucepan and bring slowly to a boil. Form a
smooth paste of the rice flour and the cold milk. Put
into the just-boiling milk and stir briskly until
there are no lumps. Simmer over very low heat for 20
minutes. Meanwhile, cut off the tough ends of the
mushroom stems. Reserve a few mushroom slices for
garnish and chop the remaining mushrooms coarsely,
then place in a food processor with a steel blade and
chop as finely as possible. Strain the milk mixture
through a fine sieve back into the saucepan; add the
chopped mushrooms and continue simmering 5 minutes.
Add the cream and Madeira, if you wish, and serve in
hot bowls, garnished with a slice of mushroom.

—–

Boiled Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Quick And Easy Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Sugar
1/2 teaspoon Light corn syrup
2/3 cup Water — boiling
2 Egg whites — stiffly beaten
1 teaspoon Vanilla

Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring
only until sugar is dissolved. Boil rapidly, without stirring, until small
amount of syrup forms a soft ball in cold water, or spins a long thread
when dropped from tip of spoon ( 240
deg. F.). Pour syrup in fine stream over egg whites, beating constantly.
Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or
until frosting is cool and of right consistency to spread. Use wooden
spoon when too stiff for beater. Make s enough frosting to cover tops and
sides of two 9-inch layers.

Kate Smith Collection 1940 Published by General Foods

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Title: Double Frosted Brownies
Categories: Cookies
Yield: 1 servings

First layer:
2 1/2 oz Unsweetened chocolate
1/2 c Butter
2 Eggs
1 c Sugar
1/2 c Flour
1/4 ts Salt
1 ts Vanilla
1/2 c Chopped pecans
Second layer:
1/2 c Butter
3 tb Milk
2 tb Vanilla instant pudding mix
2 1/2 c Powdered sugar
Third layer:
1 pk Semi-sweet chocolate chips
1 1/2 tb Butter
3 tb Water

First layer: preheat oven to 350. Melt chocolate and butter together. Beat
eggs and add sugar. Mix well. Stir into chocolate and butter. Mix flour
and salt and blend into chocolate mixture. Add vanilla and nuts. Spread in
greased 11 by 7-inch glass dish. Bake 22 minutes and let cool. Second
layer: cream butter. Combine milk and pudding mix and add to butter.
Gradually stir in powdered sugar. Spread on top of brownie and refrigerate
until firm. Third layer: melt chocolate chips in butter and water over
very low heat. When slightly cool, spread over top and refrigerate.

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