Title: Ham And Beet Salad
Categories: Salad, Ham, Beet, Apples, Lettuce
Yield: 6 servings

3 Eggs
2 md Cooked beets
1 1/2 To 3 tbsp oil
1 tb Vinegar
Seasonings
1 To 2 dessert apples
1/4 lb To 1/3 lb cooked ham, cut in
-1 slice
Lettuce
1 Lemon (garnish)

few cocktail onions and/or olives

Hard cook the eggs, crack the shells, keep one egg for garnish.
Halve the other two eggs, remove the yolks, chop the yolks and whites
separately; do not chop too finely. Peel and cut the beets in slices
then into matchsticks. Put into a bowl with the oil, vinegar, and
seasonings. Peel the apples, cut into neat pieves; add to the beets
with the diced ham. Mix the egg yolks and whites eith the beets, pile
onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon
and the onion and or olives. TO SERVE: With fresh bread or rolls.
This also makes an excellent hors d’oeuvre for 6-8 people,
particularly, good if fish is the main course. Store in refrigerator.
Vary by omitting apple, and adding cooked rice or diced cooke potato.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

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Title: Basque Tongue and Sauce.
Categories: Basque, Beef, Sauces
Yield: 6 servings

Basque Sauce:

3 Tb olive oil
1 cl garlic, finely chopped
1 md onion semi
finely chopped
1 green pepper,
semi finely chopped
2 sm cans of tomato sauce
1 cn whole pimento, chopped
1 ts sugar

Wash one large beef tongue or several lamb tongues well. Place the
tongue in a kettle and cover with cold water. Add 2 whole buttons of
garlic and salt and pepper to taste. Bring the water to a boil and
turn the heat down. Cover the kettle with a lid and keep the water
boiling until the tongue is tender to fork. This can take three or
more hours. When the tongue is tender, run cold water over it and
skin it. Be sure to trim the membranes under the tongue. Next slice
the tongue to about 1/4 inch slices. (The tongue can be fixed a day
or two ahead and then wrapped in saran wrap and refrigerated.

Saute the garlic, onion and green pepper until golden brown. Add
tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add
the tongue and continue simmering until the tongue is good and hot.
This dish is good hot or cold. The sauce can also be used for tripe,
pigs feet or any left over meat. Walt

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GESZTENYE KREMLEVES (CREAM OF CHESTNUT SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Chestnuts
1 ea Parsnips — peeled, chopped
-fine
2 ea Carrots — peeled, chopped
-fine
1 ea Celery knob — peeled, chopped
-fine
1/2 lb Veal — 1/4″ cubes
4 tb Butter, unsalted
1 t Salt
1/4 ts Pepper, black
1/2 c Heavy cream
2 ea Egg yolks

Cook the chestnuts, shell them, and puree them.
Brown the chopped vegetables with the meat in butter
and cook over low heat for 10 minutes.
Add 5 cups water, salt, pepper and cook the soup
over low heat until vegetables and meat are done.
Mix pureed chestnuts into cooked soup and boil for
another 5 minutes. Mix heavy cream with eggs yolks,
whip into the soup. Adjust salt, serve.

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Banana Cream Pie~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 6 Preparation Time :0:35
Categories : Pies Pastry Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Short Or Flaky Pastry
4 Ounces Sugar
4 Teaspoons Cornflour
1 Pinch Salt
1 Pint Milk
3 Egg Yolks
1/2 Ounce Butter
1/4 Teaspoon Vanilla Essence
3 Medium Bananas
2 1/2 Fluid Ounces Double Cream

Roll out pastry to fit an 8 inch pie plate. Flute edges and bake “blind” that
is, bake without a filling. To preserve shape of pie, fit a circle of
greaseproof paper into pastry-lined dish and fill with dried beans. Remove
paper
and beans for last 5 minutes of baking time – about 25 minutes in all.

Meanwhile, make the cream filling.

Mix sugar, cornflour and salt together in a saucepan. Add milk gradually. Stir
until mixture comes to the boil and for 1 minute longer.
Stir half of the mixture into the slightly beaten egg yolks. Return to the pan
and boil 1 minute. Remove from heat.
Blend in butter and vanilla, and leave to cool. Slice bananas into base of
cooled pastry shell. Cover with cream filling. Chill.
Before serving, whip double cream and pipe or spoon round edge of pie.

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Title: Weekend Chili
Categories: chili, main dish
Yield: Serves 30-40 pe

9 lb gound beef or turkey
5 lg onions; finely chopped
2 lg bell peppers; finely chopped
3 celery; finely chopped
3 garlic; finely chopped
5 tb worcestershire sauce
4 chili mix
2 tb cumin
2 tb oregano
2 tb chili powder
5 c water
2 rotel tomatoes; diced
2 cn tomato sauce
2 cn whole tomatoes
2 cn hunt’s special sauce
-tomatoes
2 bn green onions; finely chopped
5 cn van kamps kidney beans
1/2 c chili peppers; chopped
1 salt; to taste

Brown meat completely, then drain. Add onions, peppers, celery, garlic
and
worcestershire sauce. Let simmer about 5 minutes. Add all remaining

ingredients except green onions, beans, and chili peppers. Simmer on

medium to low heat for about 5 hours. Add remaining ingredients and
simmer
for another hour. The longer you cook it the better it gets. Serve with

corn chips or crackers. Serves 30-40 people.

—–

Title: Spaghetti Squash
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

1 1/2 lb Spaghetti Squash; 1/4 ts Oregano leaves;
1 md Onion; chopped (1/2 c about) 1/4 ts Basil leaves;
1 sm Green pepper; 1/4 ts Fennel seeds;
1 lg Clove garlic; finely chopped 1/8 ts Pepper;
2 tb Olive oil; 2 tb Butter
-=OR=- -=OR=-
2 tb Vegetable oil; 2 tb Margarine;(that’s 4 me)
4 md Tomatoes; 1/4 c Parmesan cheese;
1/2 ts Salt;

Prick squash with fork. Cook 400 degrees oven until tender about 40
minutes. Cook and stir onion, green peppers and garlic in oil in 3-qt
saucepan over medium heat until onion is tender, about 5 minutes.
Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer
uncovered, stirring occasionally, 5 minutes. Cut squash into halves,
remove seeds and fibrous strings. Remove squash stands with two
folks; toss with margarine and cheese. Spoon tomato mixture over
squash. MICROWAVE DIRECTIONS: Pierce squash in several places to
allow steam to escape. Place squash on paper towel in microwave.
Microwave on high (100%) 5 minutes; turn squash over. Microwave
until tender, 4 to 6 minutes longer. Place onion, green pepper,
garlic and oil in 1 1/2 qt microwavable casseroles. Cover tightly
and microwave until onion is tender, 2 to 3 minutes. Stir in
tomatoes, salt, oregano, mmicrowave until hot, 2 to 4 minutes longer.
Continue as directed. 1 to 1 1/2 vegetables exchanges, (make it work
4 you and yours)

Source: Betty Crocker New American Cooking by Whom!!

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Title: VEGETARIAN EGG ROLLS
Categories: Chinese, Vegetarian
Yield: 12 servings

1 pk Egg roll wrappers
Or
1 *recipe of cheese blintz pan
Sesame oil
1 c Celery, finely chopped
1 Onion, small, finely chopped
2 Garlic cloves, minced
1 c Cabbage, finely shredded
1 c Mushroom, finely chopped
1 Green pepper, finely chopped
1/2 c Water chestnuts, finely chop
1 c Sprouts, bean or seed, fresh
1/4 c Soybeans, dry cooked and
-pureed
3 tb Soy sauce
2 1/2 c Brown rice, cooked

These egg rolls make an excellent first course, or
when eaten right with the cooked rice, a whole meal.
Just be sure, if you eat them without rice, that you
include rice in the meal to complement the soybeans.

In a wok or frying pan saute the vegetables in sesame
oil in the order given. After the onion has started
sauteing, add the remaining vegetables quickly so that
the total time with the heat on is about 5 minutes. As
soon as you add the bean sprouts to the pan, turn off
the heat.

Stir the pureed soybeans and soy sauce together. Then
stir this mixture into the vegetables.

The whole mixture may be chilled several hours, or
used warm. To prepare the rolls: place about 1/4 cup
filling in the center of each pancake or egg roll
wrapper; fold the corners over envelope-style and seal
with a flour-water paste.

Heat a large frying pan with oil in the bottom. Fry
the rolls until they are crisp and brown, turning only
once. You may deep fry the rolls if you are into deep
frying, but they are better cooked only in a little
oil. Drain on paper bags or towels.

Keep the rolls hot in a 250~ oven up to an hour. Or
reheat them at 450~ for about 10 minutes.

Serve 2 egg rolls with about 1 cup of cooked rice and
any of the following: mustard, horseradish, soy sauce,
sweet and sour sauce, or hot sauce.

—–

Title: Tyler Pie
Categories: Pies, Ceideburg 2
Yield: 1 servings

Pastry for two 8-inch,
-single-crust pies
4 Eggs
2 c Sugar
1 ts Flour
1/2 ts Salt
1 c (1/2 pound) slightly melted
-butter
1 ts Vanilla
1 ts Lemon extract
2 c Milk

Preheat oven to 350 F. Line two 8 inch pie pans with pastry; flute
edges, if desired.

Beat the eggs well, add the sugar mixed with flour and salt. Mix
well. Mix in the butter, vanilla and lemon extract. Stir in the
milk. Divide the filling between the pastry lined pans, and bake for
30 to 35 minutes, or until set and golden.

Makes two 8-inch pies; 6 slices each.

PER SLICE: 440 calories, 5 g protein, 44 g carbohydrate, 25 g fat
(13 g saturated), 117 mg cholesterol, 399 mg sodium, 0 g fiber.

From an article my Marion Cunningham, San Francisco Chronicle,
3/10/93.

Posted by Stephen Ceideberg; March 11 1993.

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Red Lobster Cheese Garlic Biscuits

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Bisquick baking mix
2/3 Cup milk
1/2 Cup shredded cheddar cheese — (2 oz.)
1/4 Cup margarine or butter — melted
1/4 Teaspoon garlic powder

Mix Bisquick thru cheese until soft dough forms; beat vigorously for 30
seconds. Drop dough by spoonful into ungreased cookie sheet. Bake 8-10
minutes or until golden. Mix melted butter or margarine and garlic powder;
brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 10-12 biscuits.Preheat oven to 450.

Posted in KitMail by Donna J Hamilton

ARTICHOKE OYSTER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tablespoons Butter — melted
4 C Oysters, drained — reserve
1/2 C Shallots (chopped fine)
(less — to taste)
1/4 teaspoon Thyme
14 ounces Artichoke hearts — cooked
1 Bay leaf
2 teaspoons Salt
1/2 teaspoon Cayenne pepper
1/4 teaspoon Tabasco
2 tablespoons Flour
1/2 C Whipping cream
14 ounces Chicken broth
3 tablespoons Parsley (chopped — fresh)
or less won’t hurt)

In a 3-quart casserole, melt butter and saute shallots. When shallots are
translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well.
Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil.
Add oysters and parsley. Simmer on medium, partly covered, for exactly 5
minutes. Add whipped cream and serve immediately.

NOTES:

* Chicken broth with artichokes and poached oysters — This is a modern
cajun-style recipe that I adapted from a local convenience-food cookbook by
Jean
Durkee. It’s an intriguing combination of modern American ingredients with
traditional cajun flavorings.

* Fresh parsley tastes much better than dried parsley. If the oysters are
bigger than a small bite-size, cut them up before adding them to the soup.
Use the smallest oysters you can find.

* When I’m not making a double recipe, I usually dump the entire (about
1-cup)
container of whipping cream into the soup, even though that’s double what the
recipe calls form.

* The timing on cooking the oysters is fairly critical. If you overcook
them,
they will be rubbery.

: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.

: Deborah Pedersen : Microelectronics Computer Corporation, Austin TX :
pedersen@mcchi2.ARPA
: Copyright (C) 1986 USENET Community Trust

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