Title: Garlicky Portobello Mushrooms
Categories: Side dish, Grill, Vegetables
Yield: 6 servings

3 tb Margarine
4 tb Olive oil
1 tb Lemon juice
3 ea Garlic cloves, minced
Black pepper
12 lg Fresh portobello mushrooms,
— washed stems removed

Melt the butter, olive oil, lemon juice, garlic pepper together in a
small pot or on the grill. Slice any mushrooms that are over 3
inches in diameter into strips. Brush the mushrooms generously with
the melted mixture. On a covered grill, over medium-hot coals, grill
the mushrooms upside down for about 8 minutes. Trun grill the tops
for another 8 minutes. The mushrooms should be very tender well
browned.

Kelly McCune, “Vegetables on the Grill”

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Title: Potato-Vegetable Latkes
Categories: Miamiherald, Vegetables, Ethnic, Jewish
Yield: 24 -36 latkes

—————-FORMATTED BY LISA CRAWFORD—————-
2 lg Potatoes
2 lg Carrots
2 md Zucchini
1 lg Onion
3 Eggs; beaten
1/2 ts Salt
1/8 ts Pepper
3/4 c Matzo meal
Vegetable oil for frying

Peel the potaotes and carrots. Put the potaotes in
cold water. Grate the zucchini, potatoes, onions and
carrots with a food processor or by hand with an
aluminum grater. In a bowl, mix together grated
vegetables, beaten eggs, salt and pepper. Stir in the
matzo meal. Shape the batter into pancakes, using 1-2
tablespoons mixture for each. Fry latkes, a few at a
time, in 1-2 tablespoons hot oil for 1 1/2 minutes
per side. Add additional oil as necessary. Drainon
paper towels. Serve with hot apple sauce.

Nutritional info per latke w/o oil: 47 cal; 2g pro, 8g
carb, 1g fat (14%), 1g fiber, 27mg chol, 56mg sodium

Source: Miami Herald, 12/14/95

—–

Hardee’s Cinnamon “Flake” Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Biscuits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Van Geffen VGHC42A
MIXTURE
1 Box Kellogg’s Bran Flakes — (1 ounce) (1-serving
size)
1 tablespoon Cinnamon
2 tablespoons Brown sugar — packed
2 tablespoons Butter — melted
BISCUIT DOUGH
2 1/2 cups Bisquick
2 tablespoons Sugar
1/2 cup Dark raisins
1/3 cup Buttermilk
1/2 cup Tonic water
1/2 teaspoon Vanilla

MIXTURE-Empty the box of cereal into blender. Dump in cinnamon and brown
sugar and use high speed, on/off, for about 3 seconds or till crumbled,
but not powdered. Empty into small bowl. Stir in melted butter with fork
till mixture is completely softened. Set aside. BISCUIT DOUGH-Use a 2-qt
mixing bowl. Stir Bisquik together with sugar and raisins. Put buttermilk,
Tonic water and vanilla into measuring cup, without stirring and pour into
Bisquick mixture. Use fork to mix until all of the liquid is absorbed. Then
knead in the bowl with hands, dipping into additional Bisquick, to make
dough smooth and no longer stick. Break dough up into 4 or 5 portions in
the bowl – sprinkling the “Flake” mixture over the dough and then working
it into your hands till most of it is pretty well evenly distributed
throughout the dough. You want more to “marbleize” the dough than you do
“mix” it into it. Divide dough into 12 equal parts and shape each into
1/2″ thick patty, arranging close together in Pam-sprayed 12″ round or
oven-proof skillet (or use 2 8″ round layer cake pans). Bake at 400~ for
25 minutes or until evenly golden. Remove pan to wire rack and wipe tops
with icing at once using the following recipe. ICING-In small bowl with
electric mixer on high speed, beat 2 TB melted butter, 1 ts vanilla, 2 TB
sour cream, dash of salt and 1-1/2 c powdered sugar until smooth.Place a
rounded TB of icing atop each biscuit right out of the oven. The heat of
the biscuit will soften the icing just enough that you can swirl it around
to coat the tops nicely, letting the icing stand on the warm biscuits half
a minute before spreading it. Refrigerate any leftover icing in covered
container to use within 2 weeks or freeze to use in 6 months.

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Title: Galliano Barbeque Sauce – Mary Hudgins – Hollywood Park
Categories: Barbecue, Sauces, Texas
Yield: 1 servings

2 c Catsup
1/2 c Liquore Galliano
1/2 c Dark Brown Sugar
1 c Chili Sauce
2 T Worcestershire Sauce
1/2 c Lemon Juice

Heat all ingredients together in saucepan. Keep hot as needed. Makes
about 4 cups.
Use this salsa also for hot dogs, hamburgers, spareribs, seafood,
fish sticks and chicken.
From the collection of Clarence Fontish supposed to be pretty
versatile. *GRIN*

MMMMM

BANANA FIG BRAN BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Barb Day GWHP32A
1 pk Yeast
2 1/2 c Better for Bread Oour
1 c Wheat Flour
1/2 c Toasted wheat germ or bran
1/3 c Instant nontat dry milk
2 tb Gluten
1 t Salt
1 c Banana — ripe/sliced
3/4 c Mission figs — dried/quartered
-stem tips removed
2 Egg whites
1 tb Canola — or veg. oil
2 tb Malt extract — (or honey)
1 t Vanilla
1 c Very warm water

Add all the ingredients into the pan in the order listed Select white
breadand push “Start”. Filled with fruits and fibers this flavorful
two-and-a-half pound loaf provides the RDA forpotassium in two
half-round slices. Shared by Barb Day

– – – – – – – – – – – – – – – – – –

CREAM CHEESE FROSTING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Light cream cheese
– softened
1/2 c Soy margarine
1 t Vanilla
2 c Sifted powdered sugar
1/2 c Chopped pecans

Combine all ingredients except nuts, and mix until smooth. Frost when
bars are cool. Sprinkle with nuts.

(Per Serving): 61 calories/.4 grams protein/6 grams carbohydrates/4
grams total fat/1 gram saturated fat/2 mg cholesterol/39 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

– – – – – – – – – – – – – – – – – –

Title: CHEESE SOUP
Categories: Soups
Yield: 6 servings

1/2 c Carrots
1/4 c Onions
1/2 c Margarine or butter
1 tb Salt
1/2 ts Pepper
1/2 ts Paprika
1/3 c Flour
1 pt Milk
1 cn Cream of Cheddar soup
1 qt Chicken stock
1 ts Worcestershire sauce
1 ts Lawry’s seasoning salt
1 ts MSG (optional)

Chop carrots and onions extra fine and saute in 2
Tablespoons butter. Add salt, pepper and paprika.
Make a roux with the remaining butter and flour.
Bring milk to a boil and thicken with the roux; add
the cream of Cheddar “soup”, chicken stock, and
seasonings. Stir and simmer until hot. this should
yield approximately 2 quarts.

—–

Title: STEAMED CHICKEN WITH CHINESE VEGETABLES
Categories: Chinese, Chicken
Yield: 2 servings

5 tb Dry sherry
2 tb Light soy sauce
1 Whole chicken breast, boned
-and skinned
1/2 lb Fresh mushrooms
4 oz Canned sliced water
-chestnuts, drained
1/4 lb Fresh snow peas, strings
-removed
1 c Water
2 tb Oyster sauce
1 tb Cornstarch
1 1/2 ts Oriental sesame oil
Freshly cooked rice

Cut the chicken into 1/2-inch cubes. Combine 3
tablespoons sherry and 1 tablespoon soy sauce in
medium bowl. Add chicken and marinate for 1 hour or
overnight. Pour enough water into wok to come just
below steaming rack. Bring to a boil. Place chicken
on one side of shallow baking dish. Arrange mushrooms
alongside chicken and water chestnuts alongside
mushrooms. Set dish on rack in wok; cover and steam
until chicken and vegetables are tender, about 20
minutes. Place snow peas over vegetables in dish;
steam until peas turn bright green, 2 to 3 minutes.
Meanwhile, combine remaining sherry and soy sauce with
the water, oyster sauce, cornstarch, and sesame oil in
medium saucepan over medium heat. Cook and stir until
thickened, about 5 minutes. Serve chicken and
vegetables over rice. Pass sauce separately.

Bon Appetit LIGHT AND EASY SPECIAL

—–

Title: PACE GUACAMOLE
Categories: Dips, Mexican
Yield: 1 servings

2 lg Ripe Avocados, Peeled,
– Seeded And Mashed
1/4 c Pace Picante Sauce
2 ts Lemon Juice
1/4 ts Salt

Combine all ingredients; mix well. Serve as a dip or as a topping for
Mexican foods, sandwiches and snacks. Makes about 2 cups.

From: Pace booklet.

—–

Wild Rice Soup (Isaaksen)

Recipe By : Judith’s Olney’s FARM MARKET COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 large carrot — scrubbed and sliced
1 large onion — chopped
around 3-cup chopped onion
1 garlic clove — sliced
1 tablespoon flour
3 cups chicken broth — plus
1 cup chicken broth — as needed
4 cups cooked wild rice
around 1+1/2-cup raw
1 bay leaf
1 cup cream
freshly ground black pepper
1/2 lemon; juiced
1/4 teaspoon lemon zest
salt — to taste
minced fresh parsley

Melt the butter in a heavy soup pot. Add the carrot, onion, and garlic and
cook over medium heat until the onion is translucent and carrot just
tender, around 12 minutes. Sprinkle the flour over the vegetables and stir
for 1 minute to let it absorb the butter.

Add 3 cups of chicken broth, 3 cups of the cooked rice, and the bay leaf.
Simmer for 15 minutes. Remove the bay leaf and puree the mixture, then add
1 cup of whole rice, the cream, pepper to taste, and lemon juice and zest.
You may, if you wish, add more chicken broth or water to make the soup less
thick. Taste for salt.

Ladle into bowls and garnish with the minced parsley.

Greg Isaaksen. Small-Town Market: Dane County Market, Capital Square,
Madison, WI, Judith’s Olney, 1991, Farm Market Cookbook (Doubleday,
0385410964)

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