Title: Ham Biscuits
Categories: Breads
Yield: 2 servings

2 c Flour 4 tb Shortening
2 ts Baking powder 1/2 ts Prepared mustard
2/3 c Milk 2 tb Melted butter or butter
1/4 c Mince ham -substitute
1/2 ts Salt

Sift flour, measure, and sift with baking powder and salt. Cut in
shortening and add milk gradually until soft dough is formed. Turn onto
lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut
with floured cutter. Lay half of biscuits in well-oiled pan, brush with
melted butter. Put 1/2 teaspoon ham which has been combined with mustard
on each; top with the rest of the rounds. Brush with milk, and bake in hot
oven (450ø F) about 12 minutes. Serve hot. An inch square of bacon may be
used instead of the ham in each biscuit. 12 servings. Florence Taft Eaton,
Concord, MA.

—–

Apple Red Chile Chutney

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Condiment
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Granny Smith apples, peeled — cored and coarsely c
4 Fresh red chilies (or — hydrated dried chili

1/2 cup Brown sugar
1/3 cup Cider vinegar
8 Cloves garlic — minced
1 cup Water
1 tablespoon Chopped fresh marjoram
1/2 cup Toasted pine nuts (optional)

To prepare the chutney, place apples and chilies in a heavy saucepan with
sugar, vinegar, garlic and water. Bring to boiling over medium heat, lower
the heat, partially cover the pan and simmer, stirring occasionally, for 30
minutes.

Stir in marjoram and add pine nuts. Allow to cool, then refrigerate.
Use within a few days.

Makes about two cups.

The San Mateo Times. 6/26/90
Posted by Stephen Ceideburg July 27 1990.

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Title: CHOCOLATE COVERED EASTER EGGS
Categories: Holidays, Candy, Chocolate
Yield: 12 servings

1/4 c Butter or marg.
5 1/4 oz Pkg. chocolate pudding
1/2 c Milk
1 lb Powdered sugar
1 ts Vanilla
1 c Walnuts;chopped
5 x Squares unsweetened choc. –
-melted and cooled
20 x Miniature marshmellows
Assorted colored sugars

Melt butter in a 3 qt. saucepan. Stir in pudding mix; blend until
smooth.Gradually stir in mild. Cook over med. heat, stirring
constantly, until mixture is very thick and starts to boil. Cook
until mixture leaves the sides of the pan. Remove from heat. Stir in
confectioners sugar and vanilla. Mix until smooth. Stir in walnuts.
Cool until mixture is stiff enough to hold its shape. Shape mixture
into 12 eggs, using about 2 T. for each. Place on waxed paper-lined
baking sheet. Refrigerate for 30 min. Dip each egg in cooled
chocolate. Place on a cooling rack over waxed paper. If you wish to
decorate with marshmellow flowers, place on egg before the chocolate
sets. *To make flowers, cut mini marshmellows in thirds crosswisw.
Dip cut side of each piece in colored sugar. Arrange 5 pieces,
sugared side up, on each egg to resemble flowers. Store in the frige.

MMMMM

INIHAW NA BANGUS (Grilled Milkfish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 Whole bangus (about 2 lbs)
-or white fish, dressed
2 sl Lemon
1 1/2 ts Salt
1/8 ts Pepper
1/2 c Tomatoes, chopped
1/4 c Onions, chopped
2 Green onions, chopped

1. With sharp knife, cut along back of the fish and remove the backbone.
Rub fish inside and out with lemon slices, sprinkle with salt and pepper.

2. Mix tomatoes, onions and green onions. Stuff fish with the mixture
through its back opening. Wrap in foil and grill over live coals until
done. (about 15 minutes on each side).

3. Serve with lemon wedges or with a lemon juice and patis (fish sauce)
dip.

Preparation and cooking time: 45 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Title: VEGETARIAN FAJITAS
Categories: Vegetarian, Main dish, Tex-mex, Vegan
Yield: 8 servings

8 Flour tortillas

————————–FAJITAS————————–
1/2 Wheat roast, sliced into
-fajita strips
2 lg Garlic cloves, minced
2 tb Fresh lime juice
2 tb Fresh orange juice
2 tb Red wine vinegar
1/4 ts Cayenne pepper
1/2 ts Black pepper
1 tb Brown sugar
3 tb Olive oil
3 tb Chopped fresh cilantro

————————-GUACAMOLE————————-
2 Avocadoes, pitted, peeled
2 tb Lime juice
1 Garlic clove, finely minced
1 md Tomato, chopped
2 tb Chopped cilantro
1/2 ts Salt
1/4 ts Cumin powder
1/4 ts Black pepper

—————-SAUTEED BELL PEPPERS,ONION—————-
1 tb Olive oil
1 Each red and yellow bell
-peppers,sliced into strips
1 md Onion, sliced
2 ts Red wine vinegar
1/2 ts EACH salt and sugar

Instructions for fajitas:

Mix the lime juice, orange juice, vinegar, cayenne
and black pepper and brown sugar. Add the oil and
chopped cilantro. Pour over fajita strips and marinate
for one hour to overnight.

Grill fajita strips or saute in a non-stick skillet
with a little oil.

While cooking fajitas, heat flour tortillas tightly
wrapped in foil in a 300-degree oven for 10 minutes.

For each fajita, spread a layer of guacamole over a
warm flour tortilla. Place several fajita strips and
sauteed bell peppers in center of tortilla; top with
picante sauce and roll up.

Guacamole:

Mash avocado well; add other ingredients.

Sauteed bell peppers and onion:

Saute bell peppers and onion in oil until
tender-crisp, about 5 minutes. Add vinegar, salt and
sugar.

Recipe by Shirley Wilkes-Johnson

—–

BEST YET ONION SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lg Yellow sweet onions
1 tb Margarine
1 tb Olive oil
1/4 ts Coarsely ground pepper
1 tb Flour
3 c Beef broth (10 3/4 oz.size
Container) undiluted
2 c Water
Salt and pepper to taste
After cooking
6 sl Fench bread (toasted)
2 tb Parmesan cheese
1 c Grated Mozzarella or Jack
Cheese

Peel, and thinly slice onions. Put margarine in 4
quart dutchoven melt margarine mixed with olive oil
over medium high heat. Add onions, and sauate stirring
frequently with wooden spoon and cook until a light
warm brown. Sprinkle onions with flour, mix to coat,
stir until all traces of white flour disapear. Cook
one minute longer, remove from heat. Gradually add
beef broth, stirring while doing so. Add water,
return to moderately high heat and bring to boil.
Reduce heat and cook uncovered, for 30 – 40 minutes.
Taste soup and add salt paper to taste.. Pour soup
into 6 individual oven proof serving bowls. Place the
bowls on a jelly roll pan, top soup with a slice of
toasted french bread. Sprinkle liberally with parmesan
and gratted cheese. Place bowls 6 inches from
preheated broiler or oven preheated to 425F. Broil or
bake just until cheese melts and turns a rich light
golden brown. Remove; and serve immediately.

Source Kitchen of Marina Cheesman

– – – – – – – – – – – – – – – – – –

Title: Cheesy Chili Success
Categories: Main dish
Yield: 4 servings

1 pk Success Rice
1 cn Hormel Chili No Beans (15oz)
1 c Pasteurized process cheese
-spread
1/2 c Sour cream
Chopped red bell pepper or
-tomato slices (opt)

Prepare Success Rice according to package directions. Drain.

Combine remaining ingredients in a saucepan. Heat until cheese is
melted. Stir to blend well.

Serve over hot cooked rice. Garnish with red bell pepper or tomato
slices, if desired.

MMMMM

Key Lime Pie

Recipe By : Mrs. Jack Thompson in “The Gulf Gourmet”
Serving Size : 8 Preparation Time :0:20
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — prepared and baked
12 ounces sweetened condensed milk
1/2 cup KEY lime juice — (no substitutes!!!)
4 eggs — separated

Combine condensed milk, egg yolks, and Key Lime Juice. Pour into crust. Top
with stiffly beaten egg whites for meringue. Brown quickly and lightly.
Refrigerate. Serves 6-8.

– – – – – – – – – – – – – – – – – –

NOTES : Key limes are as different from “regular” limes as peaches are from
pears. The very definition of a “key lime pie” is a pie made with juice
from key limes. A pie made with any other kind of lime juice may be tasty,
but it is NOT a key lime pie!!

Beware: Some unscrupulous vendors are marketing things like “Key West Lime
Juice” (Trader Joe’s here in California is one of the guilty). This means
absolutely nothing; the juice in the bottle is NOT key lime juice; they are
just trying to fool you with the name. Read the ingredients list — if it
doesn’t say key lime juice then it isn’t key lime juice.

Curtis

BRUNSWICK STEW #2 (With Chicken, Beef, Pork)

Recipe By : Homemade Good News (Vol 3 No 6)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large hen
1 1/2 pounds chuck or round steak
1 pound lean pork backbone
2 quarts cold water
2 tablespoons salt
1/2 teaspoon whole black peppercorns
2 tablespoons dried red pepper
1 cup diced potatoes
1 cup snap beans (fresh)
1 cup peas (fresh)
1 1/2 cups chopped onion
2 cups sliced okra (fresh)
2 cups baby lima beans (fresh)
2 cups fresh whole kernel corn (just cut off cob)
2 1/2 quarts fresh tomatoes
1 teaspoon coarsely ground black pepper
1/3 cup butter
Optional: Tabasco or other red hot pepper
sauce — to taste

Put chicken, beef and pork into a very large kettle with the cold water,
salt, peppercorns, and red pepper. Cover and cook slowly for 2 hours, or
until meat is tender and falling off bones. Remove and discard bones,
gristle, fat. Reserve stock. Cut meat into cubes or dice and return to
stock. Add all remaining ingredient. Cover and cook slowly for several
hours. Check ooccasionally during this cooking time, and if stew is not
thickening up satisfactorily, remove lid and let stew continue to simmer
uncovered.
Makes about 1 1/2 gallons.

– – – – – – – – – – – – – – – – – –

CURRIED LEEK POTATO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Oil
1 lg Onion, chopped
4 lg Leeks, washed sliced
12 oz Potatoes, diced
1 pn Arame weed
1 t Rosemary
1/2 ts Curry powder
1 3/4 pt Water
1 ea Garlic clove
Soy sause, to taste

Heat oil in a soup pot saute the onion leeks for 5
minutes. Add the potatoes, arame, rosemary, curry
powder water. Stir well, bring to the boil, reduce
heat, cover cook for 20 minutes. Blend until smooth
in a blender with the garlic clove soy sauce.
Reheat serve.

– – – – – – – – – – – – – – – – – –