Title: ISLAND LENTIL DISH
Categories: Vegetarian, Vegan, Main dish, Easy
Yield: 3 servings

6 oz Lentils; cooked
6 oz Brown rice; cooked
6 oz Celery; chopped
6 oz Cauliflower flowerets; in
-bite-size pieces
3 tb Sunflower oil
1 ts Thyme
1/2 ts Salt

Preheat oven to 375 degrees. Lightly grease 4 x 8
baking pan with sunflower oil. Combine all
ingredients.Toss and mix well. Transfer to baking dish
and bake for 15 minutes.

From DEEANNE’s recipe files

—–

Grandma Cookies

Recipe By : RANDY SHEARER
Serving Size : 4 Preparation Time :0:00
Categories : Cookies Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chocolate chips
1 cup Butterscotch chips
1 cup Peanut Butter
3 cups Rice Krispies

Melt chips and peanut butter in a pan or double boiler. Stir in
enough rice krispies to coat, and hold shape. Spoon onto wax paper
and allow to cool (in refrigerator). Store in refrigerator.

– – – – – – – – – – – – – – – – – –

CLASSIC LASAGNA BOLOGNESE

Recipe By : COOKING LIVE SHOW #CL8781
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds fresh pasta sheets cut into 4×17 inch stri
1 cup grated Parmigiano Reggiano cheese
1 Bechamel sauce recipe
1 Bolognese sauce recipe additional
grated cheese for the Bechamel sauce
Bechamel sauce:
3 cups hot milk
6 tablespoons butter
6 tablespoons flour
1/2 each teaspoon salt and ground white pepper

Gently heat the milk over a low flame but do not boil. While the milk
is
heating put the butter into a sauce pot and slowly melt over low
heat. When
the butter is melted whisk in the flour gradually to avoid lumps and
gently
cook this roux. Using a wire whisk, very slowly begin to pour the hot
milk
into the roux, a little at a time. Avoid lumps by going very slowly.
When
all the milk has been added, add the seasoning, turn the heat very
low and
cook for 20 minutes. When finished allow to cool somewhat before
using in
the lasagna recipe.

Bolognese sauce:
2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrot
1 pound ground beef
Salt and pepper
1/2 cup dry white wine
2 cups canned plum tomatoes, seeds removed and roughly chopped
1 cup water

Heat the oil and butter together, over low heat, in a heavy bottomed
pot.
Add the onion, celery and carrot and cook till wilted. Add the meat
and,
breaking up the meat with a fork or spoon, cook gently and stirring
frequently. Season the meat with salt and pepper, add the wine and
allow
the wine to cook completely down to almost dry before adding the
tomatoes
and water. Adjust the heat to a slow simmer and, being careful not to
cook
too rapidly, cook the meat and tomato sauce for between 3 to 4 hours.
Stir
frequently to avoid scorching the bottom of the pot and keep an eye
on this
simmering pot. When the sauce has cooked for several hours and the
excess
water has cooked off, remove from the heat and allow to cool before
assembling the lasagna.

Pasta:
2 pounds fresh pasta sheets, cut into 4 x17 inch strips
12 quarts water in a large pot suitable in which to cook the pasta
2 tablespoons salt
Large bowl of water with ice cubes to cool the pasta

Bring the 12 quarts water to the boil. Before cooking the pasta have
all
the equipment and ice water ready for the cooking and chilling
process. Add
the salt to the pasta pot, re-boil and begin to blanch or par-cook
the
pasta in batches. Cook each batch for 2 to 3 minutes in rapidly
boiling
water before using a large wire strainer to scoop out the cooked
pasta,
submerge in the ice water and then resume cooking another batch of
pasta
using the same method. Small bathes ensure uniform cooking and
cooling.
When the pasta sheets have cooled in 1 or 2 minutes, remove them from
the
water and place them on paper towels to dry. When all the pasta has
been
cooked in this manner the lasagna may be assembled.

Assemble and bake the lasagna:

Pre-heat the oven to 375 degrees f.

Spread some Bechamel on the bottom of the baking pan. Top with a
layer of
pasta sheets. Spread a thin layer of meat sauce on top of the pasta,
top
with a layer of Bechamel, evenly sprinkle on some grated Parmigiano
cheese
and top with another single layer of pasta. Do this layering process
until
all of the ingredients have been used and making sure that the final
and
top layer is Bechamel sauce with Parmigiano sprinkled on. When the
baking
dish is completely filled the lasagna is ready to be baked. Place
into the
oven and bake for 45 minutes until the top has begun to brown and the
edges
are crispy.

Two variations:

Southern style:

1 pound Mozzarella cheese thinly sliced
1 pound Ricotta cheese
4 egg yolks
2 tablespoons ground black pepper
2 pounds pasta
1 recipe meat sauce
1 cup Parmigiano cheese
No bechamel

Combine the yolks and the ricotta cheese to make a mixture that will
be
used in place of the bechamel sauce. When assembling, ad some sliced
mozzarella to the layering technique and be sure that the final layer
is
one of mozzarella cheese. Bake using the same directions.

Vegetarian style:

2 pounds pasta sheets
1 pound Mozzarella cheese
1 pound Ricotta
4 egg yolks
1 pound fresh Crimini mushrooms, thinly sliced
1/2 pound zucchini, thinly sliced
2 pounds fresh spinach leaves, well washed
2 cups tomato sauce made in a similar slow cooked fashion but
meatless and
with the addition of basil leaves
1 cup Parmigiano cheese
1/4 cup olive oil
Salt and pepper

The layering technique is the same here as in the previous recipe.
The
vegetables must be cooked first. Saute the sliced mushrooms in 1
tablespoon
of olive oil, season with salt and pepper and cool. Saute the
zucchini with
1 tablespoon of olive oil, season and cool. Cook the spinach leaves
in the
same fashion but cool by placing on paper towels to absorb the excess
moisture. Assemble in the same fashion alternating pasta, ricotta,
mushrooms, spinach, tomato sauce, Parmigiano, zucchini, mozzarella
and
pasta. Finally ending with a top layer of mozzarella. Bake similarly
at 375
degrees until golden and crisp.

Cool all three lasagnas for 20 minutes before serving.

Serves 12-18 servings, using a 10 x 17-inch baking dish

– – – – – – – – – – – – – – – – – –

Date: Tue, 31 Jan 95 09:01:17 PST
From: Linda Luke

This hot fudge cake recipe really satisfies my chocolate craving, too.
It is very sweet however.

Hot fudge cake

1 cup flour
3/4 c sugar
6 tbls baking cocoa, divided
1/4 tsp salt
1/2 c skim milk
1 tsp vanilla
1 c packed brown sugar
1 3/4 c hot water

In a medium bowl, combine flour, sugar, 2 Tbls cocoa, baking powder and
salt. Stir in the milk and vanilla until smooth. Spread in aan
ungreased 9-in square baking pan. Combine brown sugar and remaining
cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake
at 350 degrees for 35-40 minutes. Serve warm. I like to serve it with
frozen non-fat vanilla yogurt. Yield: 9 servings.

Apple Bran Muffins

Recipe By : NANCY HAGFORS
Serving Size : 12 Preparation Time :0:00
Categories : Brunch Muffins
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Brown sugar
3 teaspoons Baking soda
3/4 cup Butter
3 teaspoons Cinnamon
1/2 cup Molasses
1 teaspoon Nutmeg
2 Eggs
1 teaspoon Salt
2 cups Flour
1 pound Can applesacue
1 1/2 cups 100% bran cereal

Cream sugar and butter. Beat in eggs and molasses. Add dry ingredients,
then applesauce. Will look curdled. Use 2 paper liners per muffin and
fill 1/2-full. Last up to 4 weeks.
Cook on medium-high (4 muffins – 2-1/2 minutes; 6 muffins – 3-1/2
minutes.)

– – – – – – – – – – – – – – – – – –

Title: PORK AND SHRIMP (CHOW GEE YOK HAR)
Categories: Chinese, Pork, Mushrooms, Ethnic
Yield: 1 servings

1/4 lb Pork fillet
1/4 lb Smithfield ham
1/4 Fresh shrimp
3 Chinese mushrooms
1/2 c Bamboo shoots
1/2 c Beef or chicken broth
2 tb Soy sauce
1 tb Hoisin sauce
2 ts Sugar
2 ts Cornstarch
3 ts Water
1/4 c Unroasted peanuts
1/4 c Canned ginkgko nuts
2 tb Oil
1/2 ts Salt

PREPARATION: Cut pork and ham into 1/2-inch cubes.
Wash, shell, and devein shrimp; cut into 1/2-inch
cubes (or as close to this as possible). Soak
mushrooms in warm water for 30 minutes; drain, remove
stems, and cut into 1/2-inch cubes. Cut bamboo shoots
into 1/2-inch cubes. (If you are using diced canned
shoots, use whatever size they come in.) Combine
broth, soy sauce, hoisin sauce, and sugar. In a
separate cup, combine cornstarch and water.

COOKING: In a skillet or wok, heat oil and salt until
very hot. Add pork and stir-fry for 2 minutes. Add
shrimp and stir-fry for 1 minute. Add ham, bamboo
shoots, mushrooms, peanuts and gingko nuts, and
stir-fry for 2 minutes. Add broth mixture, mix well,
cover, reduce heat to medium, and cook for 3 minutes.
Add cornstarch mixture, and cook and stir until
thickened, about 1 minute.

SOURCE: ORIENTAL COOKING by Shryver

—–

SOUR CREAM AND WILD RICE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–POACHING INGREDIENTS—–
2 Chicken Breasts — excess fat
-and skin removed
1 qt Water
1 Onion — quartered
1 Carrot — cut in large chunks
1 Celery Rib — cut in half
1 Bay Leaf
10 Black Peppercorns — whole
Salt to taste
—–SOUP INGREDIENTS—–
1 t Olive Oil
1 lg Red Onion — thinly sliced
2 md Celery Ribs — thinly sliced
3 lg Carrots — peeled and shredded
4 Garlic Cloves — chopped
2 c Mushrooms — sliced
1/4 c Flour
Salt
Black Pepper — freshly ground
1 c Evaporated Skim Milk
1 c Sour Cream Substitute
1 tb Corn Starch
2 c Wild Rice — Cooked
-according to package dir
-without fat or salt
3 tb Thyme — fresh chopped

In a heavy saucepan, combine the chicken and water, bring to a boil,
reduce the heat to low and carefully skim off any scum. Add onion,
carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer the
chicken for 45 minutes to one hour. Remove the chicken from the broth
and set aside to cool. Strain the remaining broth, discarding the
solids, and place in the refrigerator to chill, or use fat separator
to remove all fat from broth. When the chicken is cool enough to
handle, remove the meat from the bone and tear or shred into bite
sized pieces. Cover and refrigerate until needed.
Meanwhile, in a large saucepan, heat the olive oil until sizzling,
add the onions, celery, carrots and garlic and cook over medium high
heat for about 5 minutes. Lower the heat to medium, add the mushrooms
and cook for 5 minutes more. Add the flour, salt and pepper and stir
to combine, cooking for 2 minutes. Add the chicken stock (remove the
fat that has accumulated at the top of the stock) and the evaporated
skim milk. In a small bowl, whisk together the sour cream and the
cornstarch. Add to the soup, stirring until thickened and heated
through. Add the cooked rice, shredded chicken and thyme, stirring
until thick and bubbly. Serve at once.

– – – – – – – – – – – – – – – – – –

Taco Soup

Recipe By : Harper Family Cookbook, via Gail Haddock
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beef
Main Dishes Portuguese
Thai Venison
Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground Beef
1/2 tsp Garlic
1 large Onion
16 oz Tomatoes — 1 can
16 oz Tomato Sauce — 1 can
4 oz Green Chiles — 1 can
1 Thick and Chunky Salsa — (16 oz) 1 jar
16 oz Pinto Beans, canned — 1 can
16 oz Pinto Beans with Chile Sauce — 1 can
16 oz Kidney Beans — 1 can
1 pkg Taco Seasoning Mix
3 cups Water
Cheddar Cheese — grated/garnish
Tortilla Chips — taco-flavored/garnis
Sour Cream — for garnish

Brown ground beef with onion and garlic. Add remaining ingredients and
simmer. Serve with grated Cheddar Cheese, taco-flavored tortilla chips,=
and sour cream, if desired.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 4510 0 1325 0 0 0 0 0 0

Clyde’s Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Oil — cooking
2 Onions
3 pounds Beef — coarse grind
2 tablespoons Worcestershire sauce
3 Garlic cloves
4 tablespoons Red chile,hot — ground
4 tablespoons Red chile,mild — ground
2 teaspoons Cumin
1 teaspoon Oregano,dried — pref. Mexican
2 teaspoons Salt
16 ounces Kidney beans
15 ounces Chili sauce

1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add
the onions and cook until they are translucent.~ 2. Add the beef to the pot
with the onions. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned. Add the Worcestershire sauce
and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin,
oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and
chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~

– – – – – – – – – – – – – – – – – –

Lemon Refrigerator Cookies

Recipe By : Marie Tehas (adapted)
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Desserts
Refrigerator Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
2 1/2 cups sugar
2 eggs — beaten
1 tablespoon lemon rind — grated
2 tablespoons lemon juice
3 1/2 cups flour
1 tablespoon baking powder
1 3/4 cups coconut

Beat butter until soft and gradually add the sugar. Blend until creamy. Beat in
eggs, lemon rind and juice; stir in coconut. Mix together flour, baking powder
and salt. Stir this into butter mixture; mix well.

Form the dough into a 2″ roll on a piece of foil or waxed paper in which you ca
n wrap it securely. Chill the dough for 4-12 hours.

Slice cookies approximately 1/4 inch thick and place on cookie sheet. Bake at 4
00° for 8-10 minutes. Or drop by teaspoonfuls onto cookie sheet and bake.

Makes 5 dozen.

– – – – – – – – – – – – – – – – – –

NOTES : Adapted from recipe for Butterscotch Refrigerator Cookes from Tim Green
(TimGreen@ix.netcom.com)