Homemade White Sauce Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups instant dry milk — OR
1 1/2 cups regular non-instant nonfat dry milk
1 cup unbleached flour
2 teaspoons salt
1 cup butter or margarine

Combine dry milk, flour and salt; mix well. Cut in butter or margarine un
til mixture resembles fine crumbs. Put in a large airtight container; labe
l with date and contents. Store in refrigerator. Use within about 2 month
s.

Makes 1 quart Homemade White Sauce Mix.

– – – – – – – – – – – – – – – – – –

NOTES : Use to make Basic White Sauce, Cream-of-Chicken Soup, Potatoes au G
ratin, Broccoli Cheese Soup in Bread Bowls, or Swedish Meatballs.

Title: Mandelbrot
Categories: Cookies
Yield: 1 servings

2 1/2 c Flour
1/2 ts Salt
2 ts Baking powder
3 lg Eggs
1 c Sugar
3 ts Peanut oil
1/4 c Orange or lemon juice
1 ts Pure vanilla extract
1 ts Cinnamon
1 c Chopped blanched almonds
Optional; dried baking
-fruit,

Recipe by: jrtrint@pacbell.com (John Trinterud)
Mix flour, salt and sugar. Beat eggs till thickened, while beating, add
sugar, oil, lemon juice and vanilla. Gradually add the flour mixture and
then the almonds, and fruit if you desire, making a soft dough. Lightly
sprinkle the cinnamon mixed with a tbs sugar over the flattened loaves.
Grease a cookie tin, and make two loaves. Flatten on top. About 2″ high.
Bake in a 350~ for about 30 to 40 minutes till lightly browned, or a cake
tester comes out clean. Cool and slice into 3/4″ slices. Put slices on a
baking tin, toast one side light brown, and then do the other side. Do
this
in oven under broiler, carefully.

—–

STUFFED OKRA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Spreads
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Fresh okra, washed dried
2 tb Whole coriander seeds,
– coarsely crushed
1 tb Whole cumin seeds
– coarsely crushed
2 ts Fennel seeds
1/2 ts Black pepper
1 tb Garam masala
1/4 ts Cayenne
1/8 ts Asafetida
1/2 ts Turmeric
1 tb Ground almonds
1/2 tb Lemon juice
5 tb Ghee
1/2 ts Salt

Slice the stems off the okra the very tip at the
other end. Slit each pod lengthwise, leaving 1/4-inch
unslit at both ends. Be careful not to cut the pods
completely in half.

Combine the crushed coriander, cumin fennel seeds
with the balck pepper, garam masala, cayenne,
asafetida, almonds, lemon juice 2 tb of ghee. Blend
well, using your fingers if necessary till you have a
dry oatmeal type texture.

Using a butter knife, put about a 1/4 ts of the
stuffing into each okra pod, then press the edges
closed set aside covered till you are ready to cook.

Place the rest of the ghee in a large skillet heat
till hot. Add the stuffed okra pods spread out in
one layer. Keeping the heat moderate, cook for 5
minutes, covered. Gently turn the okra to ensure even
cooking. Continue this for 20 to 25 minutes or until
the okra is completely cooked.

Place the okra on paper towels toss with salt.
Serve piping hot.

Yamuna Devi, “The Art of Indian Vegetarian Cooking”

– – – – – – – – – – – – – – – – – –

SMOKED TEQUILA GAZPACHO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Chronicle

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Carrot, peeled
1 Each, diced: zucchini and
Yellow squash
1 European cucumber, seeded
Diced
4 cl Garlic, roasted ane pureed
10 Roma tomatoes, peeled,
Seeded and diced
6 c Spicy cocktail vegetable
Juice
Salt, pepper and maple syrup
To taste
2 oz Chicken glace (chicken stock
Reduced until very thick)
Blue, red and yellow corn
Tortillas, cut into strips
And deep fried till crisp
And drained
Crumbled Cotija cheese for
Garnish (Mexican white
Cheese)

Dice carrot and blanch briefly in boiling water;drain. In a large bowl,
combine carrot, zucchini, squash, cucumber, garlic, tomatoes, vegetable
juice, salt, pepper, maple syrup, and chicken glace; chill. To serve, top
with thin slicers of tortillas and sprinkle with Cotija cheese.

– – – – – – – – – – – – – – – – – –

Quick Veggie Chili Con Queso

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 ounces Crushed tomatoes — canned
15 ounces Pinto beans — canned
30 ounces Red kidney beans — canned
15 ounces Garbonzo beans — canned
6 ounces Tomato paste
4 ounces Green chilies;canned — diced
2 medium Onions — chopped
2 medium Zucchini — sliced
2 tablespoons Chili powder — less if wanted
1 teaspoon Cumin
3/4 teaspoon Garlic powder
1/2 teaspoon Sugar
1 1/2 cups Monterey Jack cheese — shreded

In a Dutch oven combine tomatoes, UNdrained kidney beans, drained garbonzo and
pinto beans, tomato paste, UNdrained chili peppers, onions, zucchini, chili
powder, cumin, garlic powder, sugar, salt to taste, if desired. Heat to
boiling;reduce heat. Simmer, covered, 30 minutes. Remove from heat. Add
cheese; stir till melted. Serve with sour cream and garnish with cilantro, if
desired.

– – – – – – – – – – – – – – – – – –

EASY DOES IT MOLASSES COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Crisco
3/4 c Molasses
1/3 c Brown sugar
2 ts Soda
1 t Ginger
1 t Salt
3 c Flour
1 Egg

Blend all dry ingredients, cut in crisco, add molasses
and egg. Form into roll and chill in fridge. Slice
thin and bake in 375 oven 8 to 10 min.

– – – – – – – – – – – – – – – – – –

Creamed Chicken and Fettuccine

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Chicken Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Fettuccine noodles
2 Large chicken breasts
1 Egg
all-purpose flour
Salt
Pepper
Butter or margarine
1/4 lb Mushrooms — sliced
1 1/2 c Milk
2 tb Sherry
1/4 c Parmesan cheese — grated
1 tb Parsley — chopped

1. In saucepot, prepare fettuccine as label directs; drain. Return
fettuccine to saucepan; keep warm.
2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg
slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and
1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour
mixture to coat evenly.
3. In 10″ skillet over medium-high heat, in 2 tablespoons hot butter
or margarine (1/4 stick), cook chicken until tender and browned, 10
minutes. Remove to platter; keep warm.
4. Prepare sauce; In drippings in skillet, over medium heat, heat 2
more tablespoons butter or margarine; add mushrooms and cook until
tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8
teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook,
stirring constantly, until mixture thickens. Stir in cheese until
melted. Remove 1 cup sauce.
5. Toss fettuccine with sauce in skillet. Arrange on platter with
chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with
parsley.

– – – – – – – – – – – – – – – – – –

Per serving: 409 Calories; 20g Fat (45% calories from fat); 41g Protein;
14g Carbohydrate; 154mg Cholesterol; 313mg Sodium

HOT CHEESE DIP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Cheese/Eggs
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces Can minced clams — drained
1/4 cup Green pepper — finely chopped
4 Scallions — finely chopped
2 drops Tabasco sauce
10 ounces Sharp cheese spread
Garlic salt — to taste.

1. Combine all ingredients in a deep, 1 1/2-quart, heat- resistant,
non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 5 minutes
or until cheese melts. Stir at the end of each minute. 3.
Serve very hot with crisp corn chips for dipping. Makes 1 1/2 cups.

– – – – – – – – – – – – – – – – – –

GERMAN CABBAGE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Slices Bacon — Thick, Diced
1 Head Green cabbage — shredded
2 Onions — Sliced
1/2 sm Rutabaga* — Sliced
2 Carrots* — Diced
2 Potatoes — Cubed
4 c Chicken Stock Or Bouillon
2 c Water
6 Sprigs Parsley *
1 Bay Leaf *
—–GARNISH—–
1/4 c Parmesan Cheese — Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread. In a 6-quart saucepan or pot, combine all ingredients except salt,
pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard
the parsley bundle; season to taste. Pour into hot soup plates and garnish
with cheese.

– – – – – – – – – – – – – – – – – –

Olive Potato Frittata

Recipe By : BH G?
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil — or cooking oil
2 medium potatoes (11oz each), thinly sliced — about 2 cups
1 medium onion, cut into thin wedges
2 cloves garlic, minced
1/2 teaspoon salt — divided
1/4 teaspoon pepper
8 eggs
2 tablespoons snipped fresh oregano -OR- 1tsp dried
1/2 cup sliced pitted ripe olives
1/4 cup finely shredded provolone or Parmesan

In a 10″ broiler-proof or regular skillet, heat oil.
Add potatoes, onion, garlic, 1/4 tsp of the salt, and the pepper.
Cover and cook over medium heat for 5 minutes.
Turn potato mixture with a spatula.
Cover and cook for 5-6 minutes more till potatoes are tender,
turning mixture once more.

In a medium mixing bowl, beat together eggs, oregano, and the
remaining salt.
Pour egg mixture over hot potato mixture.
Sprinkle with olives.
Cook over medium heat.

As the mixture sets, run a spatula around the edge of the skillet,
lifting egg mixture to allow the uncooked portion to flow underneath.
Continue cooking and lifting edges till egg mixture is almost set (the
surface will be moist).

Place the broiler-proof skillet under the broiler 4-5″ from the heat.
Broil for 1-2 minutes or till top is set.
(Or, if using a regular skillet, remove the skillet from the heat; cover
and let stand for 3-4 minutes or till the top is set.)

Sprinkle the top with finely shredded provolone or Parmesan cheese.
Serve immediately.
To serve, cut the frittata into wedges.
Makes 4 main-dish servings.

Per serving: 340 Cal / 2g Fat / 7g Sat Fat / 431mg Chol / 671mg
sodium / 21g Carb / 2g Fiber / 17g Prot.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Makes a nice dinner with a green salad.

NOTES : This halved easily.