1 Cup Sour Cream
1/2 Tsp Grainy Dijon Mustard
1/2 Tsp Horseradish
1/4 Tsp Salt

Blend together and refrigerate. Will keep well if refrigerated. Make several
portions ahead. Once you start using it you will find many other foods it
compliments.

NOTES: This is a superb accompaniments to Grilled or Barbecued Salmon but
people love it with hamburgers and on baked potatoes. Since I introduced it it
is now the main sauce served with Salmon at the World Famous Painter’s Lodge
in Campbell River, British Columbia. The Salmon Fishing Capitol of the World.

Title: Lemon Berry Pie
Categories: Pies
Yield: 8 servings

4 oz PHILADELPHIA BRAND Cream
-Cheese, softened *
1 tb Milk
1 tb Sugar
2 t Grated lemon peel
1 tb Lemon juice
8 oz COOL WHIP Whipped Topping,
-thawed (1 tub)
1 Prepared graham cracker
-crumb crust (6 oz)
1 pt Strawberries, hulled, halved
2 c Cold milk
2 pk JELL-O Vanilla or Lemon
-Flavor Instant Pudding
-and Pie Filling

* – Helpful Hint: Soften cream cheese in microwave on HIGH 15-20
seconds.

BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with
wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2
cups of the whipped topping. Spread evenly in bottom of crust. Press
strawberry halves into cream cheese layer, reserving several for
garnish, if desired.

POUR 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 1 minute, Let stand 1 minute or until thickened. Gently stir in
1 cup of the whipped topping. Spoon over strawberries in crust.

REFRIGERATE 4 hours or until set. Garnish with remaining whipped
topping and reserved strawberry halves. Store leftover pie in
refrigerator.

To Prepare with JELL-O Brand Sugar Free Pudding: Prepare as directed
above, using JELL-O Vanilla Flavor Sugar Free Instant Reduced Calorie
Pudding Pie Filling and COOL WHIP LITE Whipped Topping. Substitute
Light PHILADELPHIA BRAND Neufchatel Cheese for the cream cheese.

MMMMM

On a 15 inch oval meat platter:

Spread 1 1/2 cans of refried beans
On top of that, spread 1 1/2 – 2 small containers (from the supermarket) of
guacamole dip (o.k., that’s the easy way; you can also make the guac from
scratch)
On top of that spread: 1 1/2 C. sour cream mixed with 1/3 C. mayonnaise and
1/2 package of dry taco seasoning
On top of that spread about 3 C. of chopped, seeded fresh tomatoes. Press the
tomatoes down LIGHTLY.
On top of that spread about 1 C. of finely chopped
scallions. Press the onions down LIGHTLY.
On top of that sprinkle one small can of chopped ripe olives
In the center of this top layer, put a dab of the sour cream mix and a
cilantro leaf as garnish.

Cover with plastic wrap and refrigerate for 3-4 hours until thoroughly
chilled. Serve with tortilla chips. Do not let sit out for more than 2 hours.

Pickling Cucumbers Frozen

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Cucumbers — sliced thin
2 cups Onions — sliced
1 tablespoon Salt
3 tablespoons Water
1 cup Sugar
1/2 cup Vinegar — cider

Combine cucumbers, onions, salt and water in glass bowl. Let stand at room
temperature 2 hours. Add sugar and vinegar, stirring until sugar is dissolved.
Pack mixture lightly into two 1-pint freezer containers or jars, leaving
1-inch space at top. Cover tightly and freeze overnight or up to 6 weeks. Thaw
at room temperature 4 hours. Refrigerate any leftovers up to 1 week. Makes 4
cups.

– – – – – – – – – – – – – – – – – –

Title: Hot Mulled Cider
Categories: Beverages
Yield: 32 servings

1 ga Cider or unfiltered apple
-juice
2 Apples, thinly sliced
2 Oranges, thinly sliced
2 tb Mulled spice mix
2 Bay leaves
1 ds Vanilla
Dark rum or brandy (opt)

Pour apple juice into a large stainless steel or enamel pot. Add the
sliced apples, oranges, mulled spice mix and bay leaves. Bring to a
boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup
with a splash of dark run or brandy, if desired. Stir with cinnamon
sticks.

Makes about 32 4-oz servings,

NOTE: Fresh orange or apple slices may be added before serving. To
make hot mulled wine, substitute a mellow red wine for apple juice
and add a few tablespoons of brown sugar, if desired. More juice or
wine may be added as needed.

MMMMM

NORTHERN CABBAGE KIMCHI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Heads cabbage
7 Korean readishes
1/2 Bundle
–
1/2 Bundle
–
4 Soaked forest mushrooms — ,
Soaked and cut int
4 Dried stone mushroom — ,
Soaked, cleaned an
2 Korean pears — , cut into
Thin juli
5 Garlic bulbs — , peeled and
Crushed
3 sm Ginger roots — , peeled and
Crushed
3 c Red pepper powder — made
Into a paste wi
Red pepper threads
1/2 c Pickled corvina — , cut
Into narrow st
1/3 c Pickled baby squid, “”
1 sm Octopus,
1/3 c Pickled baby shrimp,
Chopped
1/3 lb Oysters
1 1/2 lb Beef brisket, boiled in 5
qt Water or bee
4 c Coarse salt
Table salt
Sugar
Korean watercress — , cut
In 2″ length
Green thread onions — , cut
In 2″ length
“”
“”

Preliminaries

Trim off the tougher outer leaves of the celery cabbage and save them; cut
each cabbage head into 2 to 4 sections lengthwise (see above recipe)

Preparations

1. soak the cabbage sections and the radishes in a brine prepared with 3
cups of salt and 4 quarts of water for 3 to 4 hours or until softened.
Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2″ narrow
strips.

5. cut the 2 remainding radishes into thin julieen; mix the radish strips
with the red pepper paste. Then, add all the remainding vegtables,
mushrooms, and chestnuts along with the octopus, squid, and pickled fish;
mix well. Finally, toss the mixture with oysters and pear strips and season
with salt. This is the stuffing.

6. Pack the stuffing between the layers of the cabbage leaves; filling the
slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a
crock; cover with the salted outer leaves (preliminaries). After 2 or 3
days, add a mixture of salt, pickled corvina juice, pickled baby shrimp
juice, and beef broth, just enough to cover

– – – – – – – – – – – – – – – – – –

Title: VEGETARIAN HOLIDAY ROAST
Categories: Main dish, Vegetarian, Vegetables
Yield: 12 servings

1 1/2 c Lentils
7/8 c Millet
1 c Brown rice
1 1/2 c Chopped walnuts; -OR-
2 c -Whole chestnuts
3 sl Whole wheat toast; crumbled
1/2 c Almond butter
2 c Chopped onions
1/4 c Olive oil
5 lg Garlic cloves; minced
2 tb Fresh sage, chopped
1 ts Dried celery seed
2 tb Fresh rosemary leaves
— chopped
2 ts Salt
2 c Chopped seitan (optional)

———————-MUSHROOM GRAVY———————-
20 md Mushrooms
1/2 c Chopped onion
1 tb Olive oil
1/2 ts Dried oregano; -OR-
2 ts -Fresh oregano
1/3 c Butter
1/2 c Unbleached flour
2 c -Lentil liquor (from above)
1 1/2 c Water
1 ts Salt
1/2 ts Black pepper

Cook the lentils, millet, and brown rice separately;
and reserve two cups of the lentil liquor for making
Mushroom Gravy. If you are using whole chestnuts,
preheat the oven to 400 degrees F. Rinse the nuts and
cut a cross about 1/2 inch deep in the small, pointed
ends. Place the nuts on a cookie sheet and bake about
20 minutes, then cool for about 10 minutes. Remove the
shells and cut the nuts in quarters.

Mix the cooked grains and lentils with the nuts, bread
crumbs, and almond butter in a large bowl and set
aside.

Saute the onions briefly in olive oil, then add the
garlic, sage, celery seed, rosemary, salt, and seitan
if used. Saute 2 to 3 minutes longer, stirring
constantly, then add to the other ingredients, mix
thoroughly (mooshing with fingers works best), and put
into a large oiled baking dish. Lightly coat the top
of the roast with olive oil, then bake at 350 degrees
F for 1-1/4 hours. Serve with Mushroom Gravy (below)
and garnish with parsley.

MUSHROOM GRAVY: Separate the mushroom caps from the
stems, then quarter the caps and halve the stems.
Saute the onion in olive oil on medium heat for 1
minute, then stir in the oregano and add the
mushrooms. Cook, stirring constantly, until the
mushrooms have softened and the bottom of the pan is
covered with liquid. Set aside.

Melt the butter in a saucepan over medium heat, then
stir in the flour and cook, stirring constantly, for 1
to 2 minutes. Add the lentil liquor and water, and
continue stirring until the mixture thickens and
barely begins to boil. Add the mushroom mixture,
salt, and pepper, and continue stirring until the
gravy begins to boil. Remove from heat and serve.

* Source: Brigitte Mars in The Herb Companion,
October/November 1993 * Typos by: Karen Mintzias

—–

Apple Pie

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :1:30
Categories : Desserts Pies Pastry
Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 batch pie pastry — see recipe
6 large apples
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1 tablespoon all-purpose flour
1 tablespoon butter — cut into bits
1 teaspoon sugar
dash cinnamon
1 tablespoon milk

Peel, core, and thinly slice apples. Toss with lemon juice and zest.
Mix sugar, flour, and spices. Toss with apples to coat.
Roll half of dough into a round and fit into a 9″ pie pan. Fill shell
with apple mixture. Dot top with butter. Roll remaining dough into a round
large enough to cover top of apples. Place carefully over apple filling and
crimp edges of crusts together. Make slits in top crust to vent. Mix
teaspoon of sugar with dash of cinnamon. Brush top of crust with milk and
sprinkle lightly with cinnamon sugar.
Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake
an additional 20-30 minutes.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve hot with sharp cheese, ice cream, or clotted cream.

Chili Dogs

Recipe By : Unknown
Serving Size : 6 Preparation Time :0:10
Categories : Bean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 hot dog buns
6 fat-free hot dogs — cooked
—-Chili Sauce—-
1/2 tsp olive oil
1/2 lb ground chicken breast, skinless
1/2 c onions — chopped
1 clove garlic — minced
15 1/2 ozs dark red kidney beans — drained
8 ozs no-salt-added tomato sauce
2 tsps chili powder
—-Toppings—-
1/2 c fat-free cheddar cheese — grated
1/2 c onions — chopped

In a skillet, heat oil over medium heat. Add chicken, 1/2 cup onions, and
garlic. Cook until chicken is no longer tender and vegetables are tender.
Stir in kidney beans, tomato sauce, and chili powder. Simmer 15 minutes.
Place hot dogs in buns. Top with sauce. Sprinkle cheese and remaining
onions over each hot dog.

– – – – – – – – – – – – – – – – – –

Per serving: 256 Calories; 2g Fat (9% calories from fat); 23g Protein; 34g
Carbohydrate; 27mg Cholesterol; 1027mg Sodium

Date: Mon, 31 Oct 94 11:22:00 EST
From: “Von Balson, Kathleen”

Lentil Loaf

Ingredients:
2 cups dry brown lentils, rinsed
1 bay leaf
1 cup uncooked fine bulgur wheat
1 cup soft whole-wheat bread crumbs
1 egg substitute, beaten
1 tbs ketchup
1 medium onion, chopped
1 clove garlic, crushed
1 tsp dried thyme
2 tsp dried oregano
1 tsp dried tarragon
salt and pepper to taste
3 tbs tomato paste or tomato sauce

Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil,
reduce heat, cover and simmer until lentils are soft and water has been
absorbed, about 45 min.
Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil,
reduce heat, cover and simmer for about 15 min.
Preheat oven to 350F. Transfer lentils to a large mixing bowl. Add
bulgur, and remaining ingredients except tomato paste or sauce. Mix well
with your hands until thoroughly combined. Pat mixture into a 9″ loaf pan.
Bake for 40 min. until firm but not dry. During last minutes of baking,
brush top with tomato paste or sauce. Let cool for 15 min. Cut into slices
and serve warm.

This goes wonderfully with mashed potatoes and your favorite vegetable! The
leftovers taste so good in a pita pocket, and if there are mashed potatoes
leftover, I stuff the pocket with both. Mmmm! Enjoy!

Nutrition Info per serving:

341 calories, 19g protein, 2g fat, 62g carbohydrate, 28mg cholesterol, 445mg
sodium, 8g fiber.