Title: Tuna Noodle Casserole
Categories: Pasta, Casseroles
Yield: 8 servings

8 oz Egg noodles
1 pk Frozen peas (10 oz)
1 cn Cream of mushroom soup (8oz)
1 c Milk
1 cn Tuna,drained (12 1/2 oz)
1/2 c Plain or seasoned bread
-crumbs tossed with
3 T Melted butter
-or
1/2 c Crushed Ritz crackers
-tossed with
3 T Melted butter or margarine

Heat the oven to 375’F. with the rack in the center position. Grease
or spray non-stick vegetable cooking spray on 1 medium to large
ovenproof baking dish, or two smaller dishes.

Cook the noodles according to the directions on the package, but
shorten the cooking time by 2 minutes. Drain the noodles and combine
with the peas, soup and milk. Mash the tuna with a fork to break it
up and add it to the noodles. Mix gently and spoon into prepared pan.
Sprinkle the crumbs over the top and bake for 35 minutes, until hot.

Variations: Add salt (taste first, as soup may be salted enough);
freshly grated black pepper; white pepper; snipped fresh herbs, such
as tarragon, or dried herbs. Also, if you’re not an avid fan of bread
crumbs, 2 cups may be too much. Toss 1/2 to 3/4 cups with 1
tablespoon melted butter or margarine for a light sprinkling.

MMMMM

Ginger Spice Waffles

Recipe By : Family Circle 2-18-97
Serving Size : 6 Preparation Time :0:15
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c all-purpose flour
1 c whole wheat flour
2 tbsp unsweetened cocoa
1 tbsp ground ginger
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 ts salt
2 eggs
1 3/4 c buttermilk
3/4 c butter or margarine — melted
1/3 c molasses
1 1/2 c low-fat vanilla yogurt
3 c fruit (blueberries, kiwi, mandarin oranges

Sift together all-purpose flour, whole-wheat flour, cocoa powder,
ginger, baking soda, cinnamon, nutmeg and salt into large bowl. Beat
eggs slightly in medium -size bowl. Beat in buttermilk and melted
butter until well blended. Make a well in center of dry ingredients.
Add buttermilk mixture and molasses to well; stir just until ingredients
are combined and dry ingredients are moistened. Make 6 waffles in
waffle maker following manufacturers directions. Stack between sheets
of waxed paper on large baking sheet and keep warm in 225 degree oven.
Serve waffles topped with vanilla yogurt and fruit.

MC Formatting by taillon@access.mountain.net

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Title: MANCHA MANTELES
Categories: Mexican, Loo
Yield: 8 servings

1 Small turkey, in serving
Pieces, or 2 chickens
1/2 c Lard
2 Ancho chiles, chopped
2 Pasilla chiles, chopped
2 Serrano chiles, chopped
4 oz Almonds,blanched,slivered
1 tb White sesame seeds
2 Chorizos, peeled/chopped
1 lg Onion, sliced thin
1/2 lb Tomatoes, peeled, seeded,
And chopped
1 ts Cinnamon powder
2 c Turkey or chicken stock
1 tb Sugar
5 ts Cider vinegar
1 ts Salt or to taste
4 oz Pineapple, chunked
2 Firm cooking apples,
Peeled, cored, sliced
1 lg Unripe banana, peeled
And sliced

This looks very much like Mancha manteles, which Richard [Manchurian
Candidate] Condon describes in The Mexican Stove:

Two little women staggered in from another room carrying a gigantic
bowl of something which was jetting hot perfume. The sen~ora hoped
I enjoyed mancha manteles. Reyes explained that this was the second
Mexican meal of my life, … but that he knew that I would -love-
mancha manteles. The sen~ora beamed and instructed me to eat heart-
ily, remembering that the translation of mancha manteles was: ta-
blecloth stainer. I was sweating hard as she overdid me the honor
of preparing my plate, a very wide plate, perhaps a foot in diam-
eter. The tablecloth stainer contains the following: one turkey,
four chorizo sausages, sliced pineapples, sliced apples, sliced
bananas, some pork; ancho, pasilla and serrano chiles; almonds,
cinnamon, lard, and tomato puree. Reyes scooped away as though
he had picked up a fake stomach at Macy’s. I got through it. …
A very peculiar physiological metamorphosis happened to Reyes
that afternoon. When he entered the chairman’s house he was a
well-set-up, definitely not stout fellow who spoke American with
a marked California accent. After that dinner he was not only a
stout man – and I mean a shorter, rounder, fatter man with a
pronounced paunch – but his speech changed. He would ramble in
the diction of a jazz musician or break into voluble Spanish.
Not that the sen~ora’s meal taught him to speak Spanish. He had
always spoken Spanish. But never to Jewish delicatessen waiters,
for example, or to austere British bootmakers.

Brown turkey in lard. Remove. Pour off fat, leaving 2 T in the pan. Fry
chiles, almonds, and sesame seeds together until fragrant. Blend to a puree
in a blender. Fry chorizo meat in the fat that remains in the pan. Remove.
In the same fat, cook onions until soft. Add blended mixture, tomatoes, and
cinnamon. Cook a few minutes and then turn out the whole mess into a large
casserole. Mix in the stock, sugar, vinegar, and salt. Taste for seasoning.
Add browned turkey pieces, chorizo meat, and fruit. Cover and simmer 45 min
to 1 hr. After Richard Condon’s recipe and description.

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Crab Stuffed Artichokes/BC

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Seafood Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Crab meat, picked over
1 c Process Swiss Cheese — cubed
1/3 c Green pepper — chopped
1/4 c Onion — chopped
1 t Salt
1/2 c Mayonnaise
2 ts Lemon juice
5 Artichokes — cooked

Break crab meat in chunks; toss with next four ingredients. Blend
mayonnaise and lemon juice; add to crab mixture; toss lightly. Remove
small center leaves of each artichoke, leaving a cup. Carefully
remove choke. Fill artichokes with crab salad; place in large baking
dish. Pour hot water around artichokes to depth of 1 inch. Cover and
bake at 375~ about 35 minutes or till hot through. Makes 5 servings.

– – – – – – – – – – – – – – – – – –

Title: Whole Wheat and Herb Biscuits
Categories: Breads
Yield: 1 batch

1 c Unbleached all purpose flour
3/4 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Oregano
1/4 ts Dried dill weed
1 tb Finely chopped fresh parsley
3/4 c Low-fat buttermilk
1 ts Honey

1. Sift together flours, baking powder, baking soda
and salt into large bowl. Cut in shortening until
mixture resembles coarse meal. Stir in sage, thyme,
oregano, dill and parsley.

2. Combine buttermilk and honey in small bowl and mix
well. Add to dry ingredients and stir gently with
fork until medium soft dough is formed. Turn dough out
onto lightly floured surface and divide into 4 pieces.
Pat each into a round the size of squash top. Use as
directed above.

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Date: Sat, 8 Apr 1995 12:16:38 -0500
From: asking@students.wisc.edu (Anna Sutherland King)

Lentil Loaf

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Squashed Frogs For Halloween

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick margarine
40 Large marshmallows (10 oz. bag)
5 Cups corn flakes cereal
1/2 Teaspoon vanilla (optional)
2 Teaspoons green food coloring
M Ms. Plain Chocolate Candy

Preparation :
Melt margarine in large saucepan. Add marshmallows and cook over low heat,
stirring constantly until melted and mixture is syrupy. Remove from heat.
Add vanilla and food color. Mix. Add corn flakes and mix until well coated
and bright green.

– – – – – – – – – – – – – – – – – –

HERBED QUINOA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Grains Side dish
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa — thoroughly rinsed
2 c — Water
1 t Salt
1/4 c Olive oil
1 md Garlic clove — peel and mince
Freshly ground black pepper
1/2 c Fresh basil, packed* or
1/4 c Fresh tarragon plus
2 tb Fresh thyme

*If the listed herbs are unavailable, substitute an equal amount of
parsley, or 1 ts. dried thyme, basil or oregano.

Put quinoa, water and salt in a medium-size saucepan, cover, and bring to a
boil over medium-high heat. Reduce heat to medium, cover partially so the
steam can escape, and cook at a slow boil until grains have doubled in
size, become translucent, and are cracked open so that the spiral germ of
the grain is visible, about 12 minutes. If necessary, continue cooking,
uncovered, until all the liquid has been absorbed or has evaporated, which
may take 1 more minute.

While quinoa is cooking, combine olive oil, garlic and a generous amount of
pepper in a warmed medium-size bowl. Just before the quinoa is cooked,
coarsely but neatly chop basil leaves and mix them into the olive oil
mixture. When quinoa is ready, add it to the olive oil, tossing until it
is thoroughly combined. Check seasonings and serve immediately.

Nice accompaniment to steamed fish or to roasted meats or poultry. Or
serve as a main course along with a variety of vegetables and salads.

From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
Publishing Company, Inc., 1991. Pg. 241. ISBN 0-89480-772-2. Typed for
you by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Title: Fresh Fruit Ambrosia
Categories: Diabetic, Fruits, Desserts
Yield: 6 servings

1/4 c Orange juice 1/2 ts Ground nutmeg
1/2 c Club soda 1/4 ts Ground cardamom
1 md Banana, peeled 1 tb Coconut, flaked toasted
3 c Fresh fruit pieces *

* Fruits such as cantaloupe, grapes, pineapple, apple, pear,
nectarine, plum, honeydew melon, blueberries, strawberries.

Combine the orange juice, club soda, and banana in a blender and puree
until smooth. Pour over the fresh fruit mixture. Sprinkle with the
nutmeg and cardamom.
Cover and refrigerate until ready to serve. Sprinkle on the coconut
and serve immediately. Per 1/2 cup serving: 81 calories, carbohydrate
~ 20 g., protein – 1 g., fat – 1 g., sodium – 1 mg., potassium – 278
mg., cholesterol – 0 Exchange value: 1-1/2 fruit FROM: American
Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D.
copyright 1986

MMMMM

Title: Caramel Icing
Categories: Frosting, Cakes, Favourites
Yield: 1 + cups

2 c Brown sugar
1 c Cream OR 1/2 c butter plus
1/2 c milk
3 T Butter
1 t Vanilla
Chopped nuts (optional)

Turn on stove burner. As it heats, stir the brown sugar and cream in a
heavy pan until the sugar is dissolved.

Cover and cook about 3 minutes or until the steam has washed down any
crystals that may have formed on the sides of the pan.

Uncover and cook without stirring to 238 – 240 degrees on candy
thermometer.

Toss in the 3 T butter and remove from heat.

Cool to 110 degrees. Then add the vanilla and beat until thick and
creamy. Thin with a little cream to spreading consistency if required.

Ice cake. Top with nuts (optional).

From the Joy of Cooking.

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