Title: Mary Yarborough Pie
Categories: Desserts Pies Londontowne
Servings: 8

1 cn Sour pitted cherries 1 cn Drained crushed
pineapple-sm
1 pk Cherry Jello (small) 1/4 c Chopped nuts
1/4 c Flour 1 c Sugar
3 ea Bananas 1 x Whipped cream
1 x 9″ graham cracker pie crust

Combine cherries, sm can pineapple, flour sugar. Cook until thick. Remove
from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour
into graham cracker crust. Top with whipped cream and serve.

Mrs. Harold T. Cook

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K.D. LANG’S INDONESIAN SALAD WITH SPICY PEANUT DRESSING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetarian
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE SALAD—–
3 tb Vegetable oil
Salt to taste
1 lb Firm tofu — patted dry
— and cut into 1/4″ cubes
2 sm Potatoes — boiled
— cut into bite-size wedges
1/2 lb Fresh spinach — cleaned
— steamed, and chopped
1/2 sm Head green cabbage — shredded
— and lightly steamed
1/2 lb Mung bean sprouts
— washed thoroughly
—–FOR THE DRESSING—–
4 Garlic cloves
1/4 c Roasted peanuts
5 ts Soy sauce or tamari
3 tb Lime or lemon juice
4 ts Brown sugar
1/4 ts Cayenne pepper
2 tb Water

Heat the oil and salt in a medium frying pan over medium heat. Add the
tofu in small batches and saute until lightly browned on both sides, about
5 minutes. Remove with a slotted spoon and drain on a paper towel.

Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

Prepare the dressing by placing all of the dressing ingredients in a
blender and blending until smooth. If the dressing seems too thick, add
another teaspoon of water.

Top the vegetables and bean curd with the bean sprouts and dressing, and
serve immediately.

Preparation time: 1 hour

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed for
you by: Karen Mintzias

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PULAO FOR STUFFING CHICKEN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter Or Vegetable Oil
1 md Onion, Grated
1 t Curry Powder
1 Clove Garlic, Crushed
2 c Chicken Stock
1 1/4 c Pineapple Juice
1/3 c Raisins
1/3 c Pistachio Nuts, Chopped
1 3/4 c Long Grain Rice
1 t Salt

Quantity: About 1 1/2 Pounds Of Stuffing Cooking
Time: 25 Minutes

Heat the butter in a heavy pan and brown the onion in
it. Remove the onion and fry the curry powder until
dark brown then add the garlic and simmer for 3
minutes, until a smooth paste is formed. Return the
onion to the pan and add the stock, pineapple juice,
raisins, Pistachios, and rice. Season with the salt,
to taste. Cover tightly and simmer over low heat for
15 minutes, until the rice is half done. Strain off
the liquid reserving it for another use. Use the
pulao to stuff chickens or other poultry. This makes
enough to stuff 1 large or 2 smaller chickens.

From How To Make Good Curries by Helen Lawson
Copyright 1973

– – – – – – – – – – – – – – – – – –

Chinese Style Country Ribs (Crockpot)

Recipe By : Crockery Cookery
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Pork
Grapes Quick And Easy
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic — crushed
3 to 4 lbs. country style spareribs

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs.
Place in Crockpot. Pour remaining sauce over all. Cover and cook on Low for
8-10 hours.

– – – – – – – – – – – – – – – – – –

Title: PATE A LA RAPURE (GRATED PIE)
Categories: Poultry, Pies, Main dish
Yield: 1 servings

1 Chicken 5-6 lb (stewing)
5 lb Potatoes
2 Onions; medium- chopped
1 Celery stalk-diced
1 Carrot; grated
1/4 ts Thyme or
-1 bay leaf
Salt pepper

Cut chicken into individual pieces. Place in saucepan. Cover with cold
water, bring to a boil. Add onions, celery, carrot, thyme or bay
leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or
till chicken is tender. Peel and grate potatoes over a bowl of cold
water. When chicken is cooked squeeze 1 or 2 cups potatoes at a time
in a piece of cotton till quite dry. Place in a saucepan. When
potatoes are all squeezed dry add as much boiling broth from the
chicken as needed to almost cover ptoatoes. Stir till thoroughly
mixed. Salt lightly. Simmer over low heat about 10 minutes. Grease
generously a 8″ square baking dish. Spread half potatoes in the
bottom of the pan. Bone the hot chicken and spread over the potatoes,
cover with the half of the potatoes. Mince one small onion very
finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very
small dice. Bake 1/2 hour in 350F oven or till top is golden brown
and crisp. Serve hot.

from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane
Benoit. To quote the author, “R^ape in French means grated, so in
either case, r^apure or rappie” indicated that fact. A great deal of
French and English is mixed together in the Acadian language") (I had
to leave out the French accents.)

MMMMM

1 egg
2 tbsp Parmesan Cheese
2 garlic cloves
4 tbsp Mozzerella Cheese, shredded
1/8 cup Red Wine Vinegar
2/3 cup Olive Oil
Blend all ingredients with 1/3 cup olive oil in a blender. Blend one more
time adding 1/3 cup more olive oil. Refrigerate 2 hours.

This is the thickest dressing ever, and you will need a wooden spoon to scoop
it out of the blender. Absolutely the best recipe!!!

BACON AND BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Back bacon
3 Stalks celery, chopped
2 md Carrots, chopped
1 md Onion, chopped
1 c Chopped turnip
3 c Beef broth
1 Bay leaf
1/2 ts Thyme
1 cn (19oz) kidney OR pinto
-beans, drained and rinsed

Prep time: 25 minutes.

When the vegetables are finely chopped it takes only a
short simmering time to develop and blend the flavors
of the bacon and assorted winter vegetables. The beans
add character and a heartiness that is satisfying. And
an added plus – the soup is better a day or two after
it is made. Store it in a covered container in the
refrigerator.

Cut bacon into thin slivers. In a 12 cup saucepan,
combine bacon,celery, carrots, onion, turnip, beef
broth, bay leaf and thyme. Bring to a boil; reduce
heat, cover and simmer for 15 minutes or until
vegetables are tender. Add beans and continue to
simmer 5-10 minutes or until hot, and flavors are
blended. Remove the bay leaf and ladle into warm soup
tureen or soup bowls. Makes 8 servings.

Origin: Light Easy Choices Shared by: Sharon Stevens.

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Title: Lemon Squares
Categories: Desserts, Cookies
Yield: 16 squares

1 c Flour
1/2 c Butter
1/4 c Powdered sugar
2 ea Eggs
2 tb Fresh lemon juice
1 c Granulated sugar
2 tb Flour
1/2 ts Baking powder
Grated rind from 1 lemon
Sifted powdered sugar

Blend flour, butter and powdered sugar. Pat into 8 inch square pan.
Place in refrigerator for 20 minutes before baking at 350 degrees
for 15 minutes. Blend other ingredients and spread on top of first
mixture. Bake at 350 for 25 minutes more. As soon as you remove it
from the oven, sprinkle with powdered sugar, shaken through a small
strainer. Cool, then cut into squares.

Recipe from The Three Rivers Cookbook (Vol.1)
From Sandy Gamble

—–

Title: Hollandaise Sauce/Low-Fat
Categories: Sauces, Low-fat, Butter buds, Egg beaters
Yield: 6 servings

MMMMM———————LIZ JONES VXRF36B————————–
2 tb Liquid Butter Buds
1 c Boiling water
12 ts Lite salt; opt
1 tb Flour
2 ea Egg Beaters; beaten
1 x Juice of 1/2 lemon

Combine Butter Buds and flour in a sauce pan. Add
boiling water, stirring constantly. Cook over low
heat. Beat Egg Beaters, salt and lemon juice together.
Add some of the first mixture to this before slowly
adding to the Butter Buds, flour, and water. Cook
until the spoon is well coated. This is delicious,
easy to make, and will keep well. It is just as good
warmed over as it is fresh off the stove.
Yields: 1 1/2 cups = 6- 1/2 cup servings.
Per serving: Fat: 0g; Calories: 12; Protien: 1.2g;
Cholesterol: 0mg; Carbohydrate: 1.47g; Sodium: 16mg
Source: “Butter Busters” by Pam Mycoskie – 1992

MMMMM

Title: Citrus Salad with Raspberry Vinaigrette
Categories: Salads, Chinese, Fruit
Yield: 2 salads

———————————–SALAD———————————–
1 lg Asian pear Water chestnut, slices
1 lg Orange, navel Onion, purple, sliced
1 lg Grapefruit, pink Ginger, candied
Mixed greens Walnuts, roasted

———————————-DRESSING———————————-
2 tb Oil, sesame 1 ts Honey OR
2 tb Oil, walnut 1 ts Sugar, brown
4 tb Veinegar, raspberry

The orange, grapefruit, and asian pear should be peeled, sectioned and
all of the membrane should be removed.

Any mixed greens that you would like to eat “raw” can be mixed and
placed in a mound in the middle of a round plate (individual serving).
Around this mound of greens, arrange alternating slices of pear, orange and
grapefruit.

To add a variety of flavors and textures to the salad, toss in any
desired amount of any or all of the following: thin slices of water
chestnut, julienne strips of purple onion, little bits of candied ginger,
and toasted walnuts.

For the dressing, mix all of the ingredients together in a blender, or
whisk them together vigorously. If you like a little sweetness to your
vinaigrette dressings, add a little honey, or a little brown sugar and mix
in thoroughly.

Drizzle the dressing over the salad and serve.

Source: “Yan Can Cook,” Martin Yan : PBS Series, 11/8/94

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