Title: TEX-MEX WITH SPINACH BAKE
Categories: Ground beef, Cheese, Mexican
Yield: 8 servings

2 c Bisquick baking mix
1/2 c Water; cold
1 lb Ground beef
1 pk Taco seasoning mix
1 c Water
10 oz Spinach *
1 c Cheese; ricotta
1/3 c Green onions; chopped
1 1/2 c Cheddar cheese; shredded
1 c Sour cream
1 Egg; lightly beaten

* frozen, thawed, chopped and squeezed dry.
*******************************************************
****************** Heat oven to 350~F. Combine baking
mix and 1/2 c cold water; stir until soft dough forms.
Press dough into bottom of greased 13×9″ baking dish.
Cook ground beef in large nonstick skillet until
brown. Stir in taco seasoning mix (dry) and 1 c water.
Bring to a boil; reduce heat and simmer 15 minutes,
stirring occasionally. Spoon mixture over dough.
Combine spinach, ricotta cheese and onions; spread
over ground beef mixture. Combine Cheddar cheese, sour
cream and egg; spoon evenly over spinach mixture. Bake
30 minutes or until set. Let stand 5 minutes before
serving.

—–

1 cup canned or cooked pumpkin
1 cup brown sugar
Egg replacer for 2 eggs (I used Eggbeaters, but one could try a vegan
substitute instead)
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 cups oatmeal
1 cup raisins
Thoroughly mix pumpkin and brown sugar; then beat in egg substitute.
Gradually mix in flour, soda, and spices, then mix in oatmeal and raisins.
Drop by spoonfuls on non-stick or oil-sprayed cookie sheets. Bake at
350 degrees for 10-20 minutes.

Title: Chinese Duck Sauce
Categories: Chinese, Poultry, Ceideburg 2
Yield: 2 pints

1 lb Plums halved and pitted
1 lb Apricots halved and pitted
1 1/4 c Cider vinegar
3/4 c Water
1 c Cider vinegar
1 c Firmly packed brown sugar
1 c White sugar
1/2 c Lemon juice
1/4 c Chopped ginger
1 sm Onion sliced
1 (or more) serrano, seeded
-and chopped
2 sm Garlic cloves sliced
4 ts Salt
1 tb Mustard seed toasted
1 Cinnamon stick

Combine first four ingredients and cook over moderate heat for 5
minutes. Reduce heat and simmer uncovered for 15 minutes.

Combine the second four ingredients and boil for 10 minutes.

Combine the remaining seven ingredients.

Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and
simmer until thick. Transfer to sterilized mason jar, cap loosely
and let cool. Tighten caps and let stand in dark at least 2 weeks.

Makes 2 pints.

Posted by Stephen Ceideburg Feb 1 1990.

MMMMM

WASABI OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c wasabi powder
1 TB mirin
1 ts sugar
: Water
1/2 c neutral oil

In a stainless steel bowl, whisk wasabi, mirin and
sugar. Add water until a loose puree is achieved.
Whisk in oil. Recipe By : Chef du Jour DJ 9306

From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25
Oct 1996 14:13:45 Pst

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Vanilla Scented Butter Sauce

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons shallots — chopped
1/2 Cup mushrooms — sliced
3 Tablespoons unsalted butter
3 Cups flavorful quail or chicken stock
1 Cup dry white wine
2/3 Cup heavy cream
1 3-inch vanilla bean — split
1 Tablespoon lemon juice
Salt and freshly ground black pepper

Saute the shallots and mushrooms in 2 tablespoons of butter till lightly
browned. Add stock add wine and reduce by half.

Add cream and vanilla bean and reduce again to a light sauce consistency.
Strain. Scrape the soft center of the vanilla bean into the strained sauce.
Correct seasoning with drops of lemon juice, salt and pepper. Whisk in
remaining butter in bits. Hold the sauce in a warm water bath until serving
time (up to 2 hours).

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Title: Beef Tenderloin Mexicana
Categories: main dish, mexican
Yield: 4 servings

4 beef tenderloin steaks
2 tb lime juice; (fresh)
2 tb chili powder
2 tb vegetable oil; (divided)
2 ts garlic; minced
1/4 ts cumin; ground
1/4 ts red pepper flakes; crushed
1 creamy Cilantro Sauce;
-(recipe follows)
1 cilantro (fresh)
1 red bell pepper rings or
-strips; for garnish (option

Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1

tablespoon oil, garlice, cumin and red pepper flakes in small bowl.
Pour
over steaks and rub to coat.

Heat remaining oil in large, heavy non-stick skillet over medium-high
heat
until hot. Add steaks and cook 4 minutes on each side for medium-rare.

Transfer to serving platter and keep warm. Spoon sauce over steaks.

Garnish as desired with cilantro sprigs and red bell pepper rings.

—–

Title: Jim’s Italian Summer Salad
Categories: Salads
Yield: 12 Servings

2 lb Italian Sausage Links
18 ea Ripe Roma Tomatoes
1 1/2 ea Medium onion, chopped
2 c Shredded Motzzarella cheese
3/8 c Red wine vinegar
3/4 c Olive oil
1 1/2 ts Minced garlic
1 1/2 ts Dijon mustard
2 ts Dried basil leaves
1 1/2 ts Dried oregano
Salt and Pepper to taste
2 ea Sweet red peppers, chopped
2 ea Small yellow squash,chopped
1 ea Habenero pepper
1 lb Rotini

Cut habenero pepper in half. Toss in water to cook the pasta. When
pasta is al dente, remove pepper. Drain and rinse pasta in cold water
to chill and remove starch.

Cut tomatoes in half, lengthwise and cut into 1/2 inch slices. Place
Italian sausage in boiling water and pre-cook 10 min. Grill over
medium coals until cooked through or brown in medium skillet. Chill
and cut into 1/2 inch rounds. Place in glass serving bowl. Add
tomatoes, onion and cheese, and pasta. Toss gently. Combine remaining
ingredients, pour over sausage mixture. Mix. Marinate at least 1 hour
in refrigerator. Stir before serving. Serve cold.

This recipe comes from Bob Evans Restaurants. Naturally, they suggest
you use their Italian Grillin’ Sausage, with some spicing up by Jim Kirk.

MMMMM

Squash-corn Casserole

Recipe By : First United Methodist Church Cb, Texas
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Ctry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Or 4 zucchini (or yellow
-summer squash) sliced
1 cup Whole kernel corn
1/3 Onion — chopped
1 Jalapeno pepper — seeded
-and chopped
Salt to taste

Mix above ingredients and cook (or steam) until tender. Drain and top
with: 3/4 cup grated cheddar or Monterey Jack cheese. Bake about 10
minutes at 350 . Cindy Mercer From Cis d/l file Chur-r, nf

– – – – – – – – – – – – – – – – – –

LUXE BAY-SCALLOP STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt Pepper to taste
2 oz French Green Beans, blanced
– cut into 1-1/4″ peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops

[ * peeled and cut into medium dice] [ ** stalks and
outer layer removed, then cut into medium dice] [***
may substitute 2 cups clam juice plus 2 cups water]

I. Tie fresh basil, dill, and taragon in cheesecloth.
Save a little extra for garnish

II. Heat olive oil over low heat in a large saucepan
with carrot, onion, and fennel. Stir occasionally
until vegetables are softened but not brown. Add leek,
garlic and saffron and cook and stir until soft. Add
fish broth and herb sachet. Bring both to a simmer,
cook for 5 minutes, then add vinegar and season to
taste with salt and a little cayenne. Strain 2 cups of
broth into a small saucepan. Reserve the remaining
broth and vegetables.

III.Meanwhile, heat water in a small saucepan. When
it boils, add 1 tablespoon salt and green beans. When
just tender, transfer then to a bowl of cold water
with a slotted spoon. Add the diced potato and cook
until just tender. Drain. Prepare tomato. (Recipe
may be done ahead to this point.)

IV. To finish the dish, divide the green beans, potato
and tomato among six soup bowls or plates. Reheat the
broth and vegetables. Heat broth in small pan. When
it simmers add the scallops. Cook only a minute or
two, then portion oout the vegetables and broth. Add
scallops and their broth. Garnish with a sprinkling of
coarsly chopped basil, dill, and tarragon. Serve at
once. ~from the Luxe (24 E. 21st St., NY,NY), chef
Nick Laakkonen Chicago Tribune Magazine, Mar. 21, 1993

posted by Bud Cloyd

– – – – – – – – – – – – – – – – – –

Fresh Corn and Polish Sausage Chowder

Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :1:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds kielbasa — sliced 1/4″ thick
2 medium boiling potatoes — cut in 1/2″ cubes
1 bay leaf
1 green bell pepper — chopped
2 ounces pimientos — sliced
1 medium onion — chopped
13 3/4 ounces chicken broth
2 cups corn cut from 2 ears
2 cups shredded cabbage
2 cups milk
salt
white pepper
paprika

1. Place sausage slices in a 4- to 6-quart kettle or Dutch oven; cook over
medium heat, stirring, to brown sausage lightly in its own drippings. Spoon
off fat. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth.
Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until
potatoes are tender.

2. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes.
Add milk. Heat slowly just until soup is steaming hot (do not boil). Season
to taste with salt and white pepper. Sprinkle with paprika.

– – – – – – – – – – – – – – – – – –
NOTES : Creamy and colorful, this quick soup features the crisp freshness
of corn, green pepper, and cabbage.

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