CLOUDS AT SUNRISE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Holiday Desserts

Amount Measure Ingredient — Preparation Method
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-Thank You Pkg
— SERVES 12 – 15
6 Egg whites
3/4 t Cream of tartar
2 c Sugar
2 c (about 45) crushed soda
-crackers
3/4 c Chopped nuts
2 t Vanilla
2 c Whipping cream*
21 oz Can Thank You Cherry Pie
-Filling

Preheat oven to 350 deg.

Beat egg whites until frothy, add cream of tartar, then gradually add
sugar. Beat until stiff. Fold in crushed crackers, nuts and vanilla.
Spread in well buttered 9 x 13 glass baking dish. Bake at 350 for 25 min.
Cool on rack. Whip cream, spread over top and spoon pie filling over cream.
Chill several hours or overnight before serving. *I have used two packages
of Dream Whip in this to cut down on cals.

Recipe came from the back of a pie filling can. Our son requests this
every year for his birthday “cake” and I have taken it to work for
Valentine’s Day more than once. It always goes over BIG! Vicki in Flo, MO

Posted on $P DESSERTS SWEETS on 01/12 by VICKI HENSLER (BJVK33C)

MM by Cathy Svitek

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Title: Easy Dill Pickles > Randy Rigg
Categories: Pickles, Cucumbers, Vegetables
Yield: 12 servings

4 ea Dz.. Pickling Cucumbers *
1 ea Bunch Dill
1 qt Cider Vinegar
8 c Water
1 c Pickling Salt
1 x Cloves Garlic, Peeled

* Pickling cucumbers are cucumbers that are not less than 3-inches
long
and not more than 4-inches long.
~———————————————————————
~– Wash the cucumbers and remove any stems. Cover with cold water
and refrigerate overnight or for several hours. Pack the cucumbers
into pint jars as tightly as possible. Poke in 2 springs of dill.
Bring the cider vinegar, water, salt and garlic cloves (12 to 16
cloves depending on your taste) to a boil. Boil for 2 minutes. Fish
out the garlic cloves with a slotted spoon and put one in each jar
(or to taste) while the brine cools slightly. Pour the hot brine
into the jars and seal. Makes 12 Pints. Randy Rigg

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A Little Italian
Also from Dean Ornish’s Eat More Weigh Less

Book notes: Use this herb and spice mixture in pasta sauces or
with braised or roasted vegetables.

Makes a scant cup

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 tsp hot red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process for
30 seconds until finely ground. Transfer to a tightly sealed container,
label, and date. Store in a cool dark place for up to 3 months.

creamy salad dressing

2 very heaped tablespoons non-fat yogurt
1 tablespoon balsamic vinegar
1 teaspoon plum sauce
salt to taste

bland and pour over salad.

Rigatoni a la Vodka

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G Granaroli XBRG76A
1/2 cup Heavy cream
1 Packet bouillion
1 1/2 cup Plain tomato sauce
Salt and pepper to taste
1/4 cup Butter
1 pound Rigatoni
1/4 pound Bacon diced
Grated cheese (parmagiana)
1/3 cup Vodka

Lightly sautee bacon. Drain except for 2 tbls drippings. Add butter and simmer
on low heat for 3 min. Add vodka and tomato sauce and simmer 5 min.
Add cream. salt and pepper and keep warm (never cook with cream on high heat-it
will separate) Cook macaroni according to directions. Drain well, mix with
sauce, top with cheese and serve.
Converted by MMCONV vers. 1.00

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Title: Crockpot Swiss steak #3
Categories: Beef, Crockpot
Yield: 4 Servings

2 lb Round steak
(cut in pieces
3 tb Flour
2 tb Oil
1 cn Tomatoes; 16 oz; chopped
1 lg Onion; chopped fine
2 Celery stalks; chop fine
1 tb Dijon mustard
2 tb Wine vinegar
2 Beef bouillon cubes
1 tb Worcestershire sauce
1 Bay leaf
Salt
Pepper

Season meat with salt and pepper. Dredge meat in flour. Heat oil in
large skillet. Brown meat in batches so as not to crowd in pan. Add
to crockpot with remaining ingredients.
Cover pot and cook on low for 6 to 8 hours. Garnish with chopped
parsley and serve with boiled, herbed potatoes.

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Tuna and Watercress Sandwiches

Recipe By : Starkist Co
Serving Size : 12 Preparation Time :0:00
Categories : Seafood Cold Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Starkist Solid White Tuna — drained, chunked
1/2 c Butter — softened
1/2 c Watercress leaves — firmly pkd
2 tbsp Lemon juice
1/4 tsp Salt
1/8 tsp White pepper
24 slices Thin sandwich bread — crusts

Additional watercress — garnish

1. In food processor bowl with metal blade, place tuna, butter, 1/2 cup
watercress, lemon juice, salt and white pepper. 2. Pulse on and off until
watercress is finely chopped and mixture is blended. 3. Spread tuna on
half the bread slices; top with remaining slices. 4. Cut into squares or
triangles. Serve or refrigerate up to 2 hours. 5. Garnish with additional
watercress. Makes 12 servings

http://www.starkist.com
Shared by Sherliyn Schamber

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Creole Baked Cod

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

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

1 tb Corn oil

1/2 c Sliced mushrooms

1/4 c Onion,coarsely chopped

1/4 c Grn bell pepper,coarse chop

2 c Tomatoes,chopped

1/2 ts Basil,dried

1/4 ts Black pepper

1 lb Cod,cut into 1″ cubes

1. In medium skillet, heat corn oil over medium heat.

2. Add mushrooms, onion and bell pepper; stirring frequently, cook 2 to 3

minutes or until tender.

3. Add tomatoes, basil and black pepper; stirring occasionally, cook 10

minutes or until sauce is thick.

4. Place cod in 10x6x2-inch baking dish; spoon sauce over fish.

5. Bake in 350’F. oven 15 to 20 minutes or until fish flakes easily.

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Title: Stir-Fried Kangaroo Strips with Bok Choy Chilii Black B
Categories: Australian, Kangaroo, Ceideburg 2
Yield: 4 servings

400 g Kangaroo fillet, trimmed
-and sliced into thin strips
1 bn Baby bok choy, washed
2 ts Birdseye chillies, chopped
1 ts Shallots (not spring
-onions), chopped
1 ts Garlic cloves, chopped
1 ts Fresh green ginger, chopped
25 ML Chinese brown rice wine
1 tb Black beans, washed and
-drained
150 ML light beef stock
50 ML soy sauce
1 ts Fish sauce
1 ts Freshly ground black pepper.

Trim bok choy leaves, slice larger ones in half lengthways, leaving
stalks attached. Heat some oil in wok; add shallots, 3/4 of
chillies, 3/4 of garlic and ginger and saute quickly for 30 secs
until aromatic. Add the brown rice wine and reduce until it thickens.
Add black beans, stock, soy sauce, and bring to boil. Cook for five
minutes then take off heat and set aside.

Heat some oil in a clean wok; add the remaining garlic and chillies,
then kangaroo strips. Toss quickly for a few seconds over high heat.

Add the warm sauce and the bok choy leaves. Cook quickly for a few
seconds until leaves are wilted, for one minute only. Season with
fish sauce and freshly ground black pepper. Pile onto centre of
plate and serve immediately.

Makes 4 servings.

Recipe by Chris Manfield from The Paragon Cafe, Circular Quay. From an
article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93.
Courtesy, Mark Herron.

Posted by Stephen Ceideberg; June 4 1993.

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Title: HOT HUNAN HOAGIES
Categories: Chinese, Sandwiches
Yield: 8 servings

2 lb Beef top round steak, cut
1″ thick
3 cl Garlic,mashed
1/2 c Dry sherry
1/2 c Dark soy sauce
1/4 c Vegetable oil
1 tb Grated fresh ginger
1 Relish recipe
8 Hoagie rolls

————————–RELISH————————–
2 ts Vegetable oil
1 ts Sesame oil
1 ts White wine vinegar
1/2 ts Dark soy sauce
1/4 ts Sugar
1/8 ts Hot pepper sauce
1/2 c Sliced green onions
1/2 c Chopped mushrooms
1/2 c Chopped green pepper
1/2 c Chopped red pepper

HOAGIES: Place steak in plastic bag or utility
dish.Combine garlic,sherry, soy sauce,oil and
ginger;pour over steak.Cover dish and marinate in
refrigerator 4 to 8 hours,turning at least
once.Meanwhile,prepare relish.Remove steak from
marinade.Place on rack in broiler pan so surface of
meat is 4″ from heat;reserve marinade.Broil 16 to 20
minutes,turning once and basting with reserved
marinade.Let stand 5 minutes.Meanwhile,split hoagie
rolls and toast under broiler.Carve steak diagonally
across grain into thin slices.Place beef in hoagie
rolls;top with relish and serve.Makes 8 servings.
RELISH: Combine vegetable oil,sesame oil,vinegar,soy
sauce,sugar and hot pepper sauce.Add green
onions,mushrooms and peppers.Let stand 30
minutes.Yield:about 1 3/4 cups.

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