Title: CRUNCHY SPINACH DIP (WITH SOURDOUGH BREAD)
Categories: Dips
Yield: 2 servings

10 oz Spinach, frozen cut; thawed
8 oz Water chestnuts; drained
-finely chopped
3/4 c Scallion; chopped
1 pk Lipton Country Vegetable
-soup mix
1 1/2 c Sour cream
1/2 c Mayonnaise
1 Loaf round sourdough bread

In a medium bowl, or whatever you have, combine all
ingredients except the bread; mix well. Cover and
chill overnight. Pour into hollowed out, unsliced
sourdough bread. Serve with the hollowed out bread,
cut into sqaures, and raw vegetables.

My sister who I met for the first time in 44 years
served this at our first get together.

Recipe By: Randy Rigg Shared by Marjorie Scofield
9/2/94 Submitted By LISE WARING
On TUE, 19 DEC 1995 093922
GMT

—–

Title: ARMENIAN NUTMEG CAKE
Categories: Cakes
Yield: 6 servings

2 cups firmly packed brown sugar 2 cups plain flour 2 tsp baking
powder 1 tsp baking soda 1 tsp salt 125g butter 1 cup milk 1 egg,
beaten 1 tsp nutmeg 1/2 cup walnuts, chopped
Combine sugar,and sifted flour, baking powder, and salt. Rub in butter
until mixture resembles fine breadcrumbs.Press half the mixture into
a well greased 20cm square pan. Dissolve baking soda in milk, add egg
and nutmeg and pour over remaining sugar and flour mixture. Mix well,
then spoon into pan on top of pressed in mixture.

Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour.
Allow to stand 15 minutes before turning out on to a wire rack to
cool.

MMMMM

Title: CREAMY AVOCADO WITH BACON DIP
Categories: Appetizers, Dips, Fruits, Vegetables, Meats
Yield: 4 servings

1 ea Ripe Avocado
1 t Lemon Juice
1/2 c Sour Cream
2 tb Bacon; Crumbled, 2 strips,OR
2 tb Imitation Bacon Bits
1/4 t Onion Powder
1/4 t Hot Sauce
2 tb Cucumber; Finely Diced

Pit, peel, and mash the avocado with a fork. Blend in the lemon juice,
blending well and then add the sour cream, blending well. Mix in all the
rest of the ingredients, blending well. Cover and chill.
Makes about 1 1/4 cups of dip.
SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread,
Radishes, Aged Cheddar Cheese, Cheese Crackers

—–

Title: SPICY SZECHWAN TOFU
Categories: Chinese, Vegetarian
Yield: 4 servings

24 oz Soft tofu
2 tb Oil
1 ts Minced fresh ginger
1 Garlic clove, minced
3 tb Chopped scallions
1 tb Szechwan hot bean paste
1 tb Tamari
1/2 ts Salt
1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2
— tb water
1 ts Sesame oil
2 dr Hot chili oil
1/4 ts Szechwan peppercorn powder

Drain rinse tofu. Drain again. Cut into 1 inch
square pieces. Set wok over high flame add oil.
When hot, add ginger, garlic 2 tb scallions, cook
for 30 seconds. Add hot bean paste tofu. Stir
gently. Add tamari, salt, sugar stock, bring to a
full boil. Thicken with cornstarch. Add sesame oil,
chili oil peppercorn powder. Sprinkle with
remaining scallions serve with brown rice.

“Vegetarian Times Cookbook”

—–

NAVARATTAN CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato
4 c Random vegetables
2 tb Butter
1 lg Onion
2 Garlic cloves
2 Tomatoes
2 tb Yogurt
1/2 c Heavy cream
4 oz Green peas
1/4 c Raisins
12 Blanched almonds
—–DRY MASALA—–
1/2 ts Cardamom (ground)
1/2 ts Coriander powder
1/2 ts Ginger (ground)
1/2 ts Red Chili powder
1/2 ts Turmeric

Note: For the random vegetables, can use, e.g.,
broccoli, green peppers, carrots, cauliflower, green
beans, etc.

Boil vegetables (except onions and peas). Drain and
set aside. Melt butter and saute onions and garlic.
Add tomatoes, yogurt, and the dry masala, and simmer
for 5 minutes. Add vegetables and simmer for another
5 minutes, then add wa-ter. Cover and simmer for 10
minutes. Add cream and peas, stirring gently. Before
serving, top with raisins and almonds.

– – – – – – – – – – – – – – – – – –

Sausage Cacciatore

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pound Italian Sausage
(hot/sweet/both)
1 pound Green bell peppers
3/4 pound Spanish onions
30 milliliter Garlic
1/2 pound Canned mushrooms
3 cup Italian tomatoe sauce

Fry sausage until 3/4 cooked (about 15 minutes).
Remove. Cut and core peppers and slice into strips.
Peel and slice onions into strips. Fry pepper strips in sausage grease add oil
if not enough grease. Fry about 5 minutes; add onions and continue frying. Chop
garlic and add mushrooms and fry about 5 minutes. Add sausage and sauce and
simmer on low until meat is hot, about 10 minutes.
I usually serve this as a “hot” dish in a hot and cold buffet. It can serve as
a main dish with a side of pasta or rice. Also makes a great hot sandwich on
Italian bread, or great pocket sandwich on syrian (pita) bread. It also makes
great table art when you drop it on a white tablecloth (smile). Its a very
versitle dish can substitute with any kind of meat.
Enjoy!

– – – – – – – – – – – – – – – – – –

Title: CZECHOSLOVAKIAN LIVERBALLS/LIVER DUMPLINGS
Categories: Chicken
Yield: 1 servings

1 lb Chicken liver
5 sl Bread
1 md Onion
Parsley
1 Egg
6 tb All-purpose flour
1 1/2 ts Salt
1/4 ts Pepper
3/4 ts Marjoram
2 Cloves garlic
Garlic powder to taste

These liverballs are cooked in chicken soup.

In food processor, combine: liver, onion, parsley and egg. Process
until smooth. Add salt, pepper, marjoram, flour and bread crumbs.
Refrigerate for two hours til cold and firmish. Cook.

To cook: In boiling chicken broth, drop liver from large tablespoon.
When last ball enters broth, return broth to boil, reduce to simmer,
cover pot and simmer 10 minutes.

SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught
me when I was a little girl. It was traditionally served at holiday
meals.

Shared by Catherine Vanicek

MMMMM

Tejas Gazpacho

Recipe By : Mark Haugen of Tejas, Minneapolis,MN
Serving Size : 12 Preparation Time :1:00
Categories : Soups Southwestern Cuisine
Healthy And Hearty Vegetable Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds fresh tomatoes — peeled seeded
24 fluid ounces tomato juice
4 fluid ounces balsamic vinegar
5 tablespoons tomato paste
2 serrano peppers
1 dash Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 tablespoon sugar — to taste
1 teaspoon salt
2 teaspoons ground cumin
1/2 teaspoon fresh ground black pepper
2 tablespoons lime juice — use fresh-squeezed
2 cups water
1 whole red bell pepper, peeled seeded — diced in 1/4″
pieces
1 whole green bell pepper, peeled seeded — diced in 1/4″
piece
1 whole yellow bell pepper, peeled seeded — diced in 1/4″
pieces
2 cups scallions — thinly sliced
2 cups cucumber, peeled seeded — diced in 1/4″ pieces
2 cups jicama, peeled — diced in 1/4″ piece
1 cup zucchini — diced in 1/4″ piece
1 Cup yellow squash — diced in 1/4″ pieces
4 whole tomatoes, outside skin and flesh only — diced in
1/4″ piece
2 tablespoons cilantro, basil, or parsley — chopped

Puree the first 13 ingredients (“3 Pounds Tomatoes” through “2 Cups Water”) in
a blender. Strain and chill the mixture.

When chilled, stir in all of the remaining ingredients.

Serve chilled. Will keep well in the refrigerator for up to three days.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Holds well in refrigerator for up to three days.

Nutr. Assoc. : 1514 1503 1573 0 1099 0 0 1203 0 491 161 823 0 1106 685
5631 1337 3010 3794 1672 1428 1514 384

Title: QUICK BROCCOLI RICE CASSEROLE
Categories: Appetizers, Rice, Vegetables, Turkey
Yield: 2 servings

10.00 oz Pk Frozen Broccoli With
-Cheese Sauce
0.50 c Quick Cooking Rice
0.50 c Whole Milk
1.00 c Cooked Chicken, Ham Or
Turkey — Cubed
2.00 tb Parmesan — Grated

NOTE: Cooking times are based on the use of a 625-750 watt microwave
oven and food quantities for 2 servings. Adjust cooking times as
required.

Follow package directions for frozen Broccoli w/Cheese Sauce.

Turn into a (1 Qt.) casserole. Add the chicken, ham or turkey. Add the
rice, milk and cheese. Blend thoroughly. Cover. Microwave on high
until the rice is tender (about 6 minutes), stirring once. Serve

Recipe By : Joel Ehrlich

MMMMM

Cubed Pork Mix

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds boneless lean pork — cubed
3 medium onions — sliced
3/4 cup unbleached flour
3 1/2 cups water — approximately
4 teaspoons instant chicken bouillon granules — OR
4 chicken bouillon cubes
2 1/2 teaspoons salt
1/2 teaspoon pepper

Heat a large skillet; add pork cubes. Cook until lightly browned, stirring
occasionally. Drain and reserve drippings. Add onions. Cook, stirring,
for 10-15 minutes or until onions are golden.

Sprinkle flour over pork mixture. Stir gently until flour is absorbed, abo
ut 1 minute. Add water to drippings to make 4 cups liquid. Stir liquid, b
ouillon granules or cubes, salt and pepper into pork mixture. Bring to a b
oil, stirring occasionally. Cover; cook over low heat for 2 hours longer,
or until pork is tender.

Remove from heat. Cool. Ladle mixture into five 2-cup freezer containers
with tight-fitting lids, leaving 1/2″ air space at the top of each one. Se
cure lids; label each container with date and contents. Store in freezer.=
Use within 6 months.

Makes 5 packages, or 10 cups, of Cubed Pork Mix.

– – – – – – – – – – – – – – – – – –