OYSTER CRACKERS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Hidden Valley Ranch (R)
Salad dressing mix
1/2 ts Dill
3/4 c Salad oil
5 c Plain oyster crackers

1>. Preheat oven to 250 deg.F. Combine salad dressing mix with dill and
oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes.
Stir gently halfway through baking.

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Vegetable Soup with Tortellini

Recipe By : submitted by first Lisa Crawford, shared by Terri
Serving Size : 8 Preparation Time :0:00
Categories : Miamiherald

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups Chicken broth
1 large Onion — diced
2 large Carrots — peeled and diced
2 Celery stalks — diced
2 Leeks, white only — diced
2 Zucchini — diced
1/2 teaspoon Oregano
1/2 teaspoon Dried basil
1/4 teaspoon Garlic powder *
1 package Frozen tortellini (12oz)
3 Roma tomatoes — chopped
Salt and pepper
1/4 cup Grated Parmesan cheese

Heat the broth in a large saucepan and add the onion, carrots, celery, leeks,
zucchini,
oregano, and basil.
Simmer gently covered for 10 minutes.
Add the tortellini and cook until al dente. The last 5 minutes of cooking,
add the chopped
tomatoes.
Season to taste with salt and peppers. Allow to cool before refrigerating.
Supply
parmesan cheese to sprinkle over soup when served.
**Note I did make one change I added garlic powder

Source: Miami Herald, 1/18/96 format by Lisa Crawford

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Black Olive Tapenade with Garlic Toasts

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Side Dish
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces Can pitted black olives
-drained
4 ounces Can oil-cured Greek olives
-pitted and drained
1/3 cup Capers — drained
2 Garlic cloves — mince
1/4 teaspoon Dried thyme
1 tablespoon Dijon mustard
Lemon juice
Freshly ground pepper
3 tablespoon Fresh parsley — minced
1 Baguette — sliced on the
-diagonal — rubbed lightly
-with garlic and toasted

In a blender or food processor, puree olives.
Add capers, garlic, thyme and dijon mustard; puree.
Transfer to mixing bowl.
Add lemon juice and pepper to taste to pureed mixture.
Stir in parsley. Serve surrounded by garlic toasts.
Serves 6 to 8.

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Title: WES ‘N’ KATHY’S AUTHENTIC ORIGINAL LIMA BEAN
Categories: Soups, Vegetables
Yield: 6 servings

12 oz Dried (large) lima beans or
-butterbeans
1 Med. onion (chopped)
2 Ribs celery, including tops
1 lg Carrot (diced)
4 c Ham stock
1/4 lb Diced ham
2 c Water
1 Chili pepin (crushed)
2 Cloves garlic (minced)

We invented this yesterday, and are still munching on
it. I wanted a plain plate of butterbeans for my
birthday, but Kathy can never do anything 1/2 way.

Salt black pepper to taste

Place all ingredients except salt and pepper in a pot.
Bring to a boil, reduce heat. Cover pot and simmer
until beans are VERY tender (3 to 4 hours). Salt
pepper to taste. Serve this with bread butter,
garlic bread, or dinner rolls. Makes a complete meal.
Enjoy!

Posted by Wesley Pitts. Courtesy of Fred Peters.

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Title: Siopow (Steamed Dumplings)
Categories: Appetizers, Pork, Chinese
Yield: 30 servings

1 Wrapper recipe
1 c Water
1 tb Oil
1/4 ts Salt
1 c Chopped shrimp
1/4 c Ground pork
1 c Minced water chestnuts
1/4 c Minced scallions
1/4 c Minced onions
1 Egg
1 ts Pepper
1 ts Salt

Boil wrapper. Remove from heat and pour in 1 1/2 cup
flour and beat until it forms a ball. Divide into 1
1/4 inch balls and roll each until paper thin. Spoon
1 tbls. mixture into each wrapper, fold and seal.
Arrange in steamer and steam 30 minutes.

Again some expanation… these can be made with
much thicker wrappers (the ones the street vendors
sell are more like 1/2 to 1 inch thick) and the
filling can be just about anything. I have done these
with leftover meat and a few vegetables … such as
mushrooms, celery etc.

Courtesy of Ted Taylor. Reposted by Fred Peters.

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Title: APPLESCOTCH PIE
Categories: Pies, Desserts, Apples
Yield: 8 servings

5 c Apples (tart); (note below)
-peeled and thinly sliced
1 c Brown sugar; firmly packed
1/4 c Water
1 tb Lemon juice
1/4 c All-purpose flour
2 tb Granulated sugar
1/2 ts Salt
1 ts Vanilla
3 tb Butter or margarine
2 Pie crust shells (9");
-unbaked

Mix together the apples, brown sugar water and lemon juice in a
2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8
minutes or JUST until apples are tender.

Mix together the flour, granulated sugar and salt; stir into apple
mixture. Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute; remove from heat. Stir in the vanilla and
butter or margarine; cool.

Preheat oven to 425-degrees. Prepare pastry (or use store-bought).
Turn apple mixture into pastry-lined pie plate. Cover with top crust
in which you’ve cut slits; flute the edges. Cover edge of pie crust
with foil (or cut out an aluminum pan–keeping just the edge) to
prevent excessive browning; remove foil during the last 15 minutes of
baking. Bake 40-45 minutes or until crust is golden brown.

Note: I’ve found that ANY recipe calling for tart apples, you get more
flavor by mixing the types of apples. As we have an abundance of
varied apples,

Fuji’s, Granny Smith and Gala’s…they all vary in flavor, texture,
etc. Experiment with your favorite

MMMMM

Title: CHEESE BLINTZES
Categories: Cheese, Pancakes
Yield: 5 servings

2 ea Egg
1 1/4 ts Salt
1 ts Peanut oil
1 c Flour, unsifted
1 pk Cottage cheese, (8 oz)
1/4 c Sugar
1/4 ts Cinnamon
1 c Milk

Beat half the eggs slightly in a small bowl. Add 3/4
salt, oil and milk. Blend thoroughly. Gradually add
flour. Beat till smooth. Pour 2 tablespoons batter
into hot, lightly oiled 6-inch skillet. Tilt pan to
spread batter. Cook over low heat until set. Remove
from pan. Re- peat with remaining batter.
Combine cottage cheese, other egg, sugar, remaining
salt and cinnamon. Blend. Place 2 tablespoons cheese
filling in center of each blintz. Fold sides toward
center, roll up. Shallow fry in hot (375 deg) oil
until golden brown. 16 blintzes.

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Title: TANGY ORANGE MARMALADE ][
Categories: Jelly, Fruits, Regional
Yield: 6 servings

3 Thin-skinned oranges
2 Lemons (or limes)
1 1/2 c Water
1/8 ts Baking soda
6 c Sugar
1/2 Of 6-oz bottle liquid pectin

From: Arizona Cookbook

Wash fruit; remove peel in quarters, and cut rind into fine slivers.
Add water and baking soda. Bring to a boil. cover and simmer 20
minutes, stirring occasionally. Dice pulp, discarding center membrane
and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10
minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add
sugar and mix well. Place over high heat; bring to a full rolling
boil and boil hard 1 minute, stirring constantly. Remove from heat;
stir in pectin immediately. Skim off foam with a metal spoon;
alternate stirring and skimming for 7 minutes. Ladle into hot
sterilized jars and seal with paraffin.

MMMMM

Title: VEGEBURGER TAQUITOS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 8 servings

2 Onions; finely chopped
1 Garlic clove; minced
2 Jalapeno peppers; seeded,
-minced
1 lb Tomatillos, fresh; husked
-and finely chopped
1/2 c Veggie stock
1/4 c Cilantro; chopped
1/4 ts Cumin
1/2 ts Sugar
1 tb Lime juice
Salt and pepper
4 Vegeburgers
8 Tortillas

Crumble and cook vegeburgers until browned.

Saute onion, garlic, and peppers over medium heat for
2 to 3 minutes, until soft but not brown. Add the
tomatillos and veggie stock. Simmer, covered, 6 to 8
minutes, or until the tomatillos are soft.

Stir in the cilantro, cumin, sugar, lime juice, salt
and pepper. If the salsa seems too tart, add sugar. If
too thick, add water.

Stir the crumbled vegeburgers into the salsa and
simmer 2 to 3 minutes. Glop onto a tortilla, fold
over, and eat.

From the files of DEEANNE

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TUSCAN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried white kidney beans — OR
4 cn Cannellini beans (20 oz ea)
6 oz Pancetta or very lean bacon,
– finely diced
1/4 c Olive oil
1 c Finely chopped red onion
1 c Finely chopped celery
1 tb Minced fresh sage — -ÿÿ
1 t -Dried Sage
1 t Salt
1 t Pepper
1 1/2 qt Chicken stock
2 c Ditalini
-or any short tubular pasta
1 t Salt
2 tb Minced parsley
Freshly grated Romano cheese
-ÿÿParmigiano cheese

IF USING DRIED BEANS, soak overnight in 5 cups of
water. Drain beans and place in a large pot. Add 10
cups cold water, cover and bring to a boil. Simmer
beans and cook until tender, about 1 hour. In an
8-quart pot, saute the pancetta in olive oil until
soft. Add onion and celery and saute, stirring, about
5 minutes. Add sage, 1 teaspoon salt and pepper. Add
chicken stock, cover and bring to a boil. Drain the
beans, add to soup, cover and simmer 30 minutes. Cook
pasta in 4 quarts boiling water with 1 teaspoon salt
until al dente. Drain and add to soup. Stir in minced
parsley before serving and sprinkle with grated cheese.

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