MUSHROOM-STUFFED EGG BAKE

Recipe By :WELL-STOCKED PANTRY SHOW#ND7038
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 hard-cooked eggs, — peeled and halved
3 tablespoons butter, — at room temperature
1 tablespoon Worcestershire sauce
2 cups finely-chopped mushrooms, 2 cup Mushroom Duxelles
-or 1 ounce dried mushrooms,
plumped in wa — and draine
1/2 teaspoon salt
1/2 teaspoon cayenne
Sauce:
1/2 stick butter
3 tablespoons flour
1 1/2 cups milk
1/2 cup grated Swiss cheese
1/2 cup dry breadcrumbs

Preheat the oven to 350 degrees F. Butter a 10- to 12-inch oval gratin
dish. Remove the yolks from the hard-cooked eggs and blend them with the
butter, Worcestershire sauce, mushrooms, salt, and cayenne. Spoon the yolk
mixture into the egg whites and place them in the buttered casserole. (The
dish can be refrigerated up to 3 days at this point.) To make the sauce,
melt 3 tablespoons of the butter over low heat. Stir in the flour to make a
roux, and cook until lightly browned, about 4 minutes. Add the milk all at
once and whisk until thickened and bubbly. Add the Swiss cheese and stir
over low heat until melted; do not boil. (The sauce may be made several
days in advance and refrigerated, covered with plastic wrap.) Pour the
sauce over the stuffed eggs. Melt the remaining tablespoon of butter in a
small skillet or microwave. Add the breadcrumbs, and toss to combine.
Sprinkle the buttered breadcrumbs over the eggs and bake 20 minutes. Serve
at once.

Serves 4

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GUMBO I

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Okra, cut up
1 Clove garlic, minced
1 cn Tomato paste
1 qt Water
2 lb Shrimp, peeled
1 cn Stewed tomatoes
Hot red pepper cayenne>>
To taste
1 Onion, chopped
1 Bay leaf
2 tb Flour
4 Crabs

Combine okra, garlic, tomato paste, stewed
tomatoes, onion, bay leaf and water. Cook slowly until
done. Brown flour, add enough water to make a roux.
Add roux, shrimp, crabs and season to taste. Cook
slowly until done.

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SOUTH OF THE BORDER CHICKEN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Vegetable oil
3 Corn tortillas cut in 1/2″
-strips
1/3 c Chopped onion
2/3 c Chopped red and green pepper
1 Garlic clove
1/4 c Flour
2 cn Chicken broth (12 oz)
1 t Chili powder
2 c Cooked chicken, cubed
1 cn VEG-ALL Mixed Vegetables,
-with liquid (16 oz)

1. Heat oil in skillet; add tortilla strips and fry,
stirring constantly, until golden. Drain on paper
towel-lined plate.

2. Add onion and pepper to skillet and cook until soft.

3. Add garlic and stir in flour; then gradually stir
in chicken broth.

4. Add remaining ingredients and heat through.

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Title: Sugar Cookies
Categories: Cookies
Yield: 1 servings

1 c Lard
2 c Sugar
1 ea Egg
1 c Milk; sour
1 ts Baking soda
2 ts Baking powder
1 ts Nutmeg
4 c Flour
Salt; a pinch

Cream lard, sugar. Add egg, sour milk, soda, baking powder, nutmeg,
salt and flour. Roll and cut. Bake 10 minutes at 450 F. Add currants
or cocoanut to batter if desired.

Source: Mrs. Fauble and Mrs. Kolb, Bedford Grange, Cuyahoga County,
OH

MMMMM

Title: PORK BALLS (GEE YOK BENG)
Categories: Chinese, Pork, Ethnic
Yield: 1 servings

1 sl Ginger root
1 Scallion (white part only)
1 lb Ground pork
8 Water chestnuts
1 1/2 tb Cornstarch
1 ts Sugar
1/2 ts Salt
2 ts Soy sauce
Oil for deep frying

PREPARATION: Peel ginger root and mince. Mince the
scallion and water chestnuts. Mix together the pork,
ginger root, scallion, water chestnuts, cornstarch,
sugar, salt, and soy sauce. Form into balls about
1-1/2 inches in diameter. Handle mixture as little
possible.

COOKING: Add oil to a deep fry pan or wok unti it is
3/4 full. Heat to very hot. Fry balls a few at a
time until they are golden brown. They will float
when they are done. Drain on paper towels and keep
hot in low oven (200 degrees).

SOURCE: ORIENTAL COOKING by Schriver

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CRANBERRY NUT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Miracle Whip Salad Dressing
1/4 c Orange juice concentrate,
Thawed and undiluted
2 Eggs, beaten
2 c Fresh or frozen cranberries
2 c Flour
3/4 c Sugar
1/2 c Chopped nuts
2 ts Grated orange rind
1 t Baking powder
1 t Baking soda

Combine Miracle Whip, orange juice, eggs and berries.
In separate bowl, combine remaining ingredients. Stir
wet mixture into dry ingredients. Fill greased muffin
cups. Bake at 350F (180C) for 20 to 25 minutes. Let
stand 10 minutes; remove from pan.

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TRADITIONAL BUTTERMILK BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c A.P. flour, sifted
1 t Salt
1/2 ts Soda
1 c Buttermilk
4 tb Shortening

Sift flour, salt and soda together in a medium
mixing bowl. Mix in shortening with the tips of the
fingers; add buttermilk and gently knead into a soft
ball of dough. Lift dough onto a well floured board,
knead just until smooth and firm enough to handle.
Roll or pat out to 1/2-inch thickness, and cut with
floured cutter, or with knife or the rim of smooth
drinking glass.

Place biscuits on a greased cookie sheet, and bake
in a pre-heated 400 F. oven for 10 min., until well
browned.

Hint: For biscuit cutters you may also use empty
cans with holes punched in bottoms to release air.
#303 cans are perfect for large biscuits, and tomato
sauce cans (8 oz. size) are just right for small ones.

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EGG DROP SOUP # 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chinese Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chicken broth
1 t Salt
Dash of white pepper
1 md Green onion with top
Chopped
2 Egg slightly beaten

Heat chicken broth, salt and white pepper to boiling
in 2 quart saucepan. Stir green onions into eggs. Pour
egg mixture slowly into boiling broth, stirring
constantly with fork to form shreds of egg.

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Soupe Au Pistou With 13 Vegetables

Recipe By : TOO HOT TAMALES SHOW #TH
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup small dried white beans (Great Northern) — soaked
overnight in
— Cold Water
1 Medium yellow onion — peeled,
— Cut In Half And
— Stuck With 2 Cloves
1 bay leaf
4 Teaspoons salt
1 Tablespoon olive oil
3 Medium red onions — diced
1/2 Teaspoon pepper — freshly ground
3 Cloves garlic — minced
2 leeks — white and light
— Green Parts Only,
— Washed And Sliced Th
2 Ribs celery — sliced thin
2 carrots — peeled,
halved lengthwise — and sliced thin
2 purple turnips — peeled, cut into
small wedges
1/2 Cup white wine
1 bay leaf
Bouquet Garni:
3 Sprigs thyme
1 Sprig rosemary
parsley (small amount)
tied together
6 Cups Vegetable Stock (Or 8 Cups) Or
chicken stock OR
water
1 Cup small pasta such as tubetti
1 Small bulb fennel — cored,
— Cut In Half Lengthwi
— And Sliced Thin
1 Medium zucchini — cut in half
— Lengthwise
— Sliced 1/2″ Thick
2 Small yellow squash — Sliced 1/2″ Thick
2 ripe tomatoes (or 3) — Cored, Chunked
1 Cup Baby Peas (Fresh Or Frozen)
2 Cups spinach leaves — washed and
— cut into wide strips
1/2 Bunch parsley — washed, picked
and chopped (about 1/2 cup)

Drain and rinse white beans. Place in medium saucepan with enough water to
cover by an inch. Add onion halves (with cloves) and bay leaf. Bring to a
boil, reduce to a simmer, and cook covered very gently 1/2 hour. Skim any
foam that has accumulated on the surface. Add water to just cover beans if
necessary. Add 2 teaspoons salt and continue to cook 1530 minutes until
beans are creamy inside but still intact. Remove bay leaf and onion halves,
and set beans aside in their cooking liquid until needed.
In the meantime, heat olive oil in large kettle or Dutch oven over medium
heat. Add onions, season with remaining salt and pepper, and cook 58 minutes
until softened. Add garlic, stir, cook 2 minutes or until fragrant. Add
leeks, celery, carrots, turnips and sweat 5 minutes. Add wine, bay leaf,
bouquet garni and simmer until wine is reduced by half. Add stock or water
and bring to the simmer. Add pasta and cook until pasta is almost al dente.
Add fennel, zucchini and squash, the cooked white beans and their cooking
liquid, and cook five minutes; add tomatoes and cook two more minutes.
Finally, add peas and spinach and cook 1 minute, until peas are tender. Add
parsley, taste and adjust seasoning if needed. Remove bay leaf and bouquet
garni. Serve with a dollop of pistou swirled in.
Yield: 12 servings (freezes well)
10/21/96 show

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Title: FRUITED RICE MIX
Categories: Condiment, Gifts, Fruits, Grains, Mixes
Yield: 1 servings

-Robbie Shelton
3 c Long-grain White Rice;
-uncooked
3 tb Dried onion; minced
1 1/2 tb Curry powder
4 tb Instant Chicken Bouillon
1 tb Salt
1 c Dried Apples; crushed
1/3 c Golden Raisins
1/3 c Slivered Almonds; toasted

Combine all ingredients, mixing well. Store in airtight container. Yields
about 5 cups of rice mix.

To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited
rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly.
Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30
minutes or until water is absorbed.

Yield: about 3 1/2 c. of cooked rice.

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