Title: Taboule
Categories: Salads
Yield: 2 servings

1 c Fine bulgur wheat
3/4 c Diced onion
1/2 c Diced green onions
(including tops)
1 1/2 ts Parsley
1 ts Basil
1/2 c Fresh mint, cut fine
1/2 c Lemon juice
3/4 c Oil
2 Tomatoes, cut in slices

Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet
over low heat, stirring occasionally. Add remaining ingredients and
mix well. Chill at least 1 hour; serve.

MMMMM

TOMATO BLOSSOMS /AK

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 CHERRY TOMATOES
1 cn SMOKED OYSTERS, 3 OZ SIZE
PARSLEY GARNISH

CUT AN X IN TOP OF EACH TOMATO. TUCK SMOKED OYSTER INTO EACH. PRESS
CLOSED AND/OR SECURE WITH TOOTHPICK. NINE TOMATOES EQUAL ONE SERVING.

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Rhubarb Custard Pie

Recipe By : R. Banghart
Serving Size : 8 Preparation Time :0:00
Categories : Eggs Pies
Rhubarb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 eggs
3 tablespoons milk
1 3/4 cups sugar
4 tablespoons flour
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 cups rhubarb
pastry for 10″ double crust pie

Line a 10″ pie pan with pastry. Beat eggs. Add milk, sugar, flour, cinnamon
and vanilla. Add rhubarb. Pour into pastry shell. Top with second pastry.
Seal, crimp edges and cut slits in top crust. Bake at 400 F. for 45-55
minutes.

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NOTES : For pastry I usually triple the recipe for Oil Pie Crust.

Apricot Chews

Recipe By : Lyn Belisle
Serving Size : 24 Preparation Time :0:00
Categories : Bars Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup Dried Apricots — finely chopped
1/2 Cup Raisins
1/3 Cup Water
1 Cup Flour
1 Tsp Baking Powder
1/4 Tsp Baking Soda
1 Cup Sugar
2 Eggs
1 Tablespoon Lemon Juice
1/2 Cup Crushed Pineapple — drained
1/2 Cup Nuts — chopped (optional)
Powdered Sugar — or frosting
—–Frosting—–
1 Cup Powdered Sugar
1 Tbsp Butter
1/4 Cup aPricot Preservesp

Cook apricots and raisins over low heat in water until water is
absorbed. Cool slightly and add remaining ingredients except powdered
sugar or frosting. Blend well and spread in a greased 9″ pan. Bake at
350F for 35-40 minutes. Cut into bars while warm and sprinkle with
powdered sugar or spread with frosting.

Blend well. Spread on bars.

Makes 24 bars

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SEAFOOD SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Thin sliced onion
1 c Chopped green onion tops
3 cl Garlic fine chopped
1/2 c Fine chopped parsley
1 Seeded and diced bell
Pepper
3 c Tomato sauce
1 c Dry white wine
1 c Water
1/4 ts Thyme crushed
1/4 ts Rosemary crushed
1 t Salt
1/4 ts Fresh ground black
Pepper
1 Bay leaf
1 lb Crab/firm white fish cubed
1 lb Shrimp
6 Scallops/clams in the shell

Combine onions and garlic and cook, covered, over low heat until soft,
stirring frequently so they don’t scorch. Add parsley, bell pepper, tomato
sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer,
covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook,
covered, for 8-10 minutes or until scallops or clam shells open. Discard
any shells that do not open.

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Title: Borracho Beans
Categories: Side dishes
Yield: 8 Servings

2 c Pinto beans — dried
1 ea Garlic — crushed
1 ea Onion — chopped
2 tb Bacon drippings
2 ea Tomatoes or 16 oz can dra
2 ea Peppers — jalapeno
1 ea Beer

Soak beans in water overnight. Drain and cover with fresh water. Add
2 tsp salt, garlic and pork. Simmer 2 1/2 hours or until beans are
soft. Drain beans and reserve liquid. Heat bacon drippings and saute
the onions, peppers and tomatoes until soft. Stir the mixture into
beans and simmer 5 minutes. Just before serving, pour beer and as
much reserved liquid as desired into beans. Serve hot. Beans can be
mashed or “processed” for refrieds.

Recipe By :

MMMMM

Title: Dutch Leek Soup
Categories: Soups/stews, Vegetarian
Yield: 8 servings

3/4 c Whole wheat flour 5 Leeks, cleaned, chopped
2 Cubes bouillon 1/4 c Whipping cream
2 qt Water 2 c Shredded Edam or Gouda
1 c Milk Cheese
1/8 ts Ground mace

Blend together flour, bouillon cubes and water. Stir in milk and mace.
Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add
leeks and cream; simmer 10 minutes. Serve cheese with soup at the table.

—–

Title: Little Cheddar Biscuits
Categories: Breads, Cheese/eggs
Yield: 8 servings

2 c Unbleached Flour 1 c Butter; Room Temperature
1 ts Mustard; Dry 10 oz Cheddar; Sharp, Grated
1 ts Paprika 1 ts Worcestershire Sauce
1/4 ts Baking Powder

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
rk,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

—–

Title: Ten Minute Rice
Categories: Miamiherald, Grains
Yield: 2 Servings

1/2 c Long grain white rice
2 ts Olive oil
Salt and black pepper

In a large pot, bring 2 to 3 quarts of water to a
boil. Add rice and boil, uncovered, about 10 minutes.
Test a grain; rice should be cooked through, but not
soft. Drain into colander. Run hot water through rice
with a fork. Mix in oil and salt and pepper to taste.

Per serving: 209 cal; 3g pro, 37g carb, 5g fat (21%)
Exchanges: 2.5 bread, .9 fat

Source: Dinner in Minutes, Miami Herald, 1/25/96
format by Lisa Crawford

—–

Deluxe Camp Chili with Jerky

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Wild Game Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Jerky
3 tablespoons Oil
1 teaspoon Whole cumin seed
4 tablespoons Chili powder
1 teaspoon Onion flakes
1 teaspoon Oregano
1/2 teaspoon Cumin (powdered)
1/4 teaspoon Garlic powder
Water as needed
Flour for thickening

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy
pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to
two minutes, stirring steadily to prevent burning. Add chili powder and
continue to stir until well mixed. (Amount of chili powder will depend on the
hotness of the jerky and your taste.) Add onion flakes, oregano, powdered
cumin, garlic powder, and enough water to cover generously. Stir. Simmer one
to two hours, adding water as the jerky takes it up. Allow chili to cool, and
reheat before serving. If a thicker chili is prefered, add a little flour
mixed to a paste with hot liquid from the pot and cook to desired consistency,
stirring frequently.

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Per serving: 466 Calories; 46g Fat (82% calories from fat); 4g Protein; 19g
Carbohydrate; 0mg Cholesterol; 304mg Sodium