Title: Grilled Angel Food Cake with Nectarines Blueberries
Categories: Bbq, Ethnic, Fruit
Yield: 6 servings

6 Ripe nectarines Juice of 1/2 a lemon
3 tb Powdered sugar 6 sl Angel food cake
Grated zest of 1 lemon 1 pt Fresh blueberries

Prepare grill cover to build an intense heat. Remove nectarine pits
slice each one into 6 slices. Combine sugar, zest, lemon juice in a small
bowl. Place 6 nectarine slices on a skewer place on grill. Cook 5
minutes, turn baste with glaze. Cook baste for another 7 minutes.

When fruit is just about done, toast cake slices on a cooler part of the
grill, turning once. Serve toasted cake with grilled nectarines handfuls
of blueberries.

284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber.

VT July, 1993

Title: Beef And Macaroni Casserole
Categories: Home Cookin,
Yield: 6

1 pk Package
Macaroni,
Cooked and drained
2 tb Oil
1-1/2 lb Ground beef,
browned and drained
Salt and pepper
1 lg Onion, chopped
2 Stalks celery, chopped
1 cn Tomato paste
3/4 c Water
2 tb Sherry
1 cn Tomato soup
Grated Cheddar or
Parmesan cheese
1 ts Leaf oregano

Toss cooked noodles in oil. Place in greased CROCK-POT. Add all
remaining ingredients, except grated cheese. Stir thoroughly.
Sprinkle cheese overtop. Cover and cook on Low 4 to 8 hours.
(High: 2 to 3hours). From Rival Crock-Pot cookbook, date unknown

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ZINFANDEL BEEF STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Stews Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Stewing beef, cut into 2″
-cubes
2 tb Olive oil
2 md Onions, peeled and sliced
4 Carrots, peeled and cut
-in thin slices
2 c Hot beef stock or bouillon
-(homemade, canned or
-reconstituted)
2 c Red Zinfandel wine
1 Garlic clove, unpeeled
1 Whole tomato (canned or
-fresh), peeled and coarsely
-chopped
1 t Salt
1 t Freshly ground black pepper
2 t Thyme
3 Juniper berries
2 Bay leaves, crumbled
4 Carrots, cut into 3″ chunks
5 Potatoes, peeled and cut
-into 3″ chunks

Soak wet clay pot in water for 15 minutes. Dry beef cubes thoroughly
and saute briefly in a large skillet over high heat. Remove meat to
pot. Cook onions and carrots in skillet for 3 minutes over medium
high heat (add an additional tablespoon of oil if necessary). Pour
beef stock in skillet, add wine and bring almost to a boil. Simmer
for 5 minutes. Add salt, garlic, tomatoes and pepper. Place remaining
herbs in a square of cheesecloth and tie into a bundle with string or
thread. Bury bundle in meat. Pour contents of skillet over beef and
herbs. Cover and place in a cold oven. Set oven temperature at 450’F.
and cook for 90 minutes. While stew is cooking, steam additional
carrots and potatoes. Remove casserole from oven and discard herb
bundle. Strain juice over a large bowl. Return beef cubes to
casserole. Press baked vegetables in sieve placed over stewing juice.
Pour juice over beef cubes in casserole. Add steamed carrots and
potatoes to casserole. Cover and return to oven for 15-20 minutes.

– – – – – – – – – – – – – – – – – –

Title: PORK CHOPS WITH BANANAS AND BACON
Categories: Main dish, Pork, Fruits, Bar-b-q, Caribbean
Yield: 4 servings

-Sheryl FGKG27A
4 Pork chops, 1″ thick
3/4 tb Cumin
Salt and pepper, to taste
1 Lemon; juiced
2 tb Butter; softened
2 Large bananas
6 Strips bacon
Beer (opt)

Combine the butter, salt, pepper and cumin. Rub into
both sides of the meat. Saute’ the bacon briefly,
until some of the fat has rendered. Remove and drain.
Peel banana’s and cut into 1 1/4 chunks. Place on a
dish and sprinkle with lemon juice. Slice the bacon in
strips long enough to wrap around each banana slice.
Place on skewers, threading through the bacon….
Place the pork chops on a hot grill, for 15 minutes,
turning once. Turn grill down to medium, adding the
bacon and banana’s; grill another 10 minutes, turning
both the meat and banana’s. Also good basted with
beer, while the meat cooks.

—–

Mai Mai Sweet Potato Pie No. 2298 Yields 2 9″ Pies

CRUST: 1/2 Cup Whole Milk
2 Ready Made 9″ Pie 1/2 Cup Half Half
Crusts 1/2 Cup Coconut Milk
1/4 Cup Coconut 1/2 Cup Maple Syrup
1 Tbls Sugar 1/2 Cup Orange Juice
2 Tbls Maple Syrup 2 Tbls Candied Ginger, Minced
FILLING: 1 tsp Vanilla
3 1/2 Cups Hot Cooked Mashed 1 tsp Orange Extract
Sweet Potatoes 1 Cup Walnuts, Chopped
1/2 Cup Butter, Melted TOPPING:
6 Eggs 1 Tbls Orange Peel, Grated
1 Cup Sugar 1 Cup Whipping Cream,
1 tsp Cinnamon Whipped
1/2 tsp Salt
1/2 tsp Cloves

Prepare the pie crusts according to package instructions for one crust pies.
Place the crusts in the (9") pie pans.
Flute the edges to form high rims.
Combine the remaining crust ingredients in a small bowl.
Mix well.
Spread half the mixture evenly over the bottom of each pie pan.
Refrigerate.
Preheat the oven top 425 degrees.
Combine the sweet potatoes and butter in a medium bowl.
Mix well.
Set aside.
Combine the eggs and sugar in a large bowl.
Beat thoroughly.
Add the sweet potato mixture and all the other remaining filling ingredients
except the walnuts.
Mix thoroughly.
Stir in the walnuts.
Pour into the crust lined pans.
Bake for 10 minutes.
Reduce oven temperature to 350 degrees.
Bake until a knife inserted near the center comes out clean (another 45-55
minutes).
Cool the pies completely.
Fold the orange peel into the thoroughly whipped cream and spread over the
pies just before serving.

Sour Cream Coffee Cake

Recipe By : Martha Suther
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c butter — softened
1 1/2 c sugar
1 1/2 tsp vanilla
3 eggs
1 1/2 c sour cream
3/4 c chopped pecans
1 1/2 tsp cinnamon
3/4 c packed brown sugar
2 tbsp vanilla
2 tbsp water

Heat over to 325. Grease 10-inch tube pan. Sift flour, baking powder, baking
soda, salt in bowl. Beat butter and sugar until fluffy, add vanilla. Add eggs,
one at a time. Blend in sour cream. Gradually add flour mixture. Spoon 1/3
battter into pan. Mix together-cinnamon, brown sugar, nuts. Sprinkle 1/3 over
batter. Spoon over 1/2 remaining batter, half nut mixture. Repeat with
remaining batter; and nut mixture. Mix remaining 2 tablespoons vanilla and
water, spoon over batter. Bake for 60-70 minutes until top springs back when
touched. Let cool 10 minutes. Remove to plate. Dust with confectioners sugar.

– – – – – – – – – – – – – – – – – –

Title: COOL WHIP COOKIES
Categories: Cookies
Yield: 1 servings

4 oz Cool Whip
2 Eggs
1 Lemon cake mix
Powdered sugar

Beat together Cool Whip and eggs with electric mixer.
Add lemon cake mix. Continue mixing with mixer (this
will be thick!). Drop by teaspoonfuls into bowl of
powdered sugar. Use fork to roll around in sugar.
Bake on greased cookie sheet at 350 degrees for 8
minutes on top rack in oven. This recipe makes about 3
dozen. Randy Rigg

—–

Minestrone

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Vegetables
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mary Wilson (BWVB02B)
1 tablespoon Fresh parsley — chopped
1/4 cup Olive oil
2 teaspoon Dried basil leaf
1 md Onion — sliced
1 teaspoon Dried oregano leaf
2 Garlic cloves — minced
1 teaspoon Salt
2 Carrots — sliced
1/4 teaspoon Pepper
2 Celery stalks — sliced
2 can (15-oz) Cannellini beans or
1 Leek — sliced
dark-red kidney beans
1 can (28 oz) Italian plum
drained
tomatoes
2 cup Cabbage — shredded
1 quart Chicken broth -OR-
1/2 cup Uncooked elbow or small-
2 can (14-1/2 oz) regular strength
shell macaroni
chicken broth
Fresh Paresan cheese — grated

Heat olive oil in a 4-quart pot. Add onion, garlic, carrots, celery and leek.
Saute until onion is tender. Add tomatoes with liquid, breaking up tomatoes
with knife and fork. Stir in broth, parsley, basil, oregano, salt and pepper.
Bring mixture to a boil; reduce heat. Cover and simmer 20 minutes. Stir in
beans and cabbage. Simmer 10 minutes longer. Stir in zucchini and macaroni.
Simmer, uncovered, 10 minutes. Serve with Parmesan cheese. Makes 6 (2-cup)
servings.

– – – – – – – – – – – – – – – – – –

Title: ORANGES WITH MAPLE CARMEL
Categories: Low-cal, Fruits, Two
Yield: 2 servings

2 md Naval oranges
1/4 c Firmly packed light-brown
-sugar
2 tb Maple syrup
1 tb Lemon juice
1 tb Water

Makes 2 servings Nutrient Value Per Serving: 218 calories, 1 g
protein, 0 g fat, 56 g carbohydrate, 13 mg sodium, 0 mg cholestterol.
Exchanges: 3 3/4 fruit

1. Peel oranges, and slice, or section. Divide between two dessert
dishes. 2. Bring to boiling sugar, maple syrup, lemon juice and water
in small saucepan; cook 3 to 4 minutes until thick syrup forms. Spoon
over oranges.

Recipe from: Family Circle magazine 06/04/91 Home Alone Cooking for
One or Two By Paul E. Piccuito

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Title: Plum Pudding
Categories: Penndutch, Puddings
Yield: 1 servings

1 c Suet, finely chopped
1 c Sugar
2 c Bread crumbs, soft
1 c Flour
2 Egg, well beaten
1 c Milk
1/4 c Orange juice
1 ts Cloves
2 ts Cinnamon
1 ts Mace
1/2 ts Salt
1 ts Soda
1 c Raisins
1 c Currants
1/2 c Nuts, chopped
1/4 c Orange rind, finely chopped
1/4 c Lemon rind, finely chopped

Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift
together all the dry ingredients. Combine the raisins, currants, nuts
and fruit peel and sprinkle with 1/2 cup of the sifted dry
ingredients. Add oraange juice to suet mixture; then add the milk and
rest of dry ingredients alternately. Mix thoroughly. Stir in the
fruits. Fill greased pudding molds about 1/2 full; cover tightly and
steam for 3 hours. Serve with any desired pudding sauce.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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