NORTH POLE CHERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Vanilla ice cream
1 ea Baked 9″ pie shell
1 x Or crumb crust
22 oz Can cherry pie filling

Spread slightly softened ice cream in pie shell and freeze.An hour
before serving,spread filling over top.Return to freezer.Serve
quickly.

– – – – – – – – – – – – – – – – – –

Vegetable Lasagna Roll-Ups

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—– FILLING—–
1 cup Part-skim ricotta cheese
1/4 cup Part-skim mozzarella cheese
1/4 cup Freshly grated Parmesan — cheese
8 ounces Fresh spinach — washed and
chopped
1 can (15 oz) white kidney beans — drained and rinsed
2 tablespoons Fresh chopped oregano
2 tablespoons Fresh chopped basin
8 ounces Raw lasagna noodles
—–SAUCE—–
3 teaspoons Extra-light olive oil with — a dash of sesame oil
2 cups Chopped onions
2 Cloves garlic, peeled — chopped
2 cups Finely diced eggplant
1 large Red bell pepper — seeded
finely diced
2 tablespoons Low-sodium tomato paste
1/4 teaspoon Red pepper flakes
1 cup Red wine
1 can (16 oz) whole tomatoes — with liquid
1 tablespoon Freshly squeezed lemon juice
1/2 teaspoon Freshly ground salt
1/2 teaspoon Freshly ground black pepper
2 tablespoons Freshly grated Parmesan — cheese

Combine in a large mixing bowl the three cheeses, the spinach, half the
beans, half the oregano, and half the basil. Set aside.

Cook the noodles al dente. Cool them under cold water when they’re cooked
the way you like them.

Preheat the oven to 350F. Pour 1 teaspoon of the oil into a large skillet
over medium-high heat and fry the onions and the garlic for 5 minutes,=
stirring often.
Transfer half to the spinach and cheese filling and set the other half
aside. Wipe the pan clean.

Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the
eggplant for 8 minutes, stirring often. It’s important that the bottom of
the pan does not scorch. Spoon the cooked eggplant into the filling mixture
and stir well. Wipe the pan clean.

Add the remaining oil to the same pan and, over medium heat, cook the red
bell pepper for 3 minutes. Spoon the cooked pepper into the filling
mixture. Wipe the pan clean.

Add the tomato paste to the same pan and, over medium heat, cook until it
turns brown–about 5 minutes. It is very important it doesn’t burn but just
browns.
Stir in the red pepper flakes and the wine, bring to a boil, lower the heat
to a simmer and reduce the liquid by about one fourth–about 15 minutes.=
Add the canned tomatoes and their liquid, stirring until the tomatoes break
into pieces.

Add the remaining beans, oregano, basil, and reserved cooked onions and
garlic and cook for 5 minutes at a very low simmer. Stir in the lemon
juice, salt, and black pepper and mix well.

Lay a lasagna noodle flat on a cutting board. Form 1/2 cup of the filling
into a rough ball, lay on one end of the lasagna and roll it up end to end.=
Repeat with the remaining noodles.

Pour the sauce into a 9″ X 13″ baking pan. Place the lasagna rolls on top,=
seam side down, and spoon some of the sauce over them. Cover with aluminum
foil and bake for 40 minutes. Remove the foil, sprinkle with Parmesan
cheese and bake for 5 minutes.

– – – – – – – – – – – – – – – – – –

–=====================_823140628==_
Content-Type: text/plain; charset=“us-ascii”

–=====================_823140628==_–

CARAWAY PUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
3 tb Butter
1/2 c Creamed Cottage Cheese
1/3 c Sugar
1 Egg
1 t Grated Lemon Peel
3/4 ts Caraway Seed
1 1/2 c Biscuit Mix
1/2 c Milk

Cream butter, cottage cheese and sugar. Add grated
Lemon peel, caraway seed and egg. Beat with mixer til
smooth. Stir in biscuit mix and milk alternately. Do
not beat. Spoon batter into greased muffin pans,
filling 2/3 full. Bake at 400 for 20 min. or til
lightly browned.

– – – – – – – – – – – – – – – – – –

Black and White Brownie Delights

Recipe By : David J. Croft
Serving Size : 1 Preparation Time :0:00
Categories : Bars and Squares

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Brownie
3/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
1/3 cup honey
2 Tbsp strong coffee
1/2 cup butter
1 cup chocolate chips
2 eggs
1 cup walnuts, chopped
2 Tbsp coffee
rum, Kahlua or amaretto
Frosting
6 Tbsp butter, sofened
1 1/2 c confectioners sugar
1 tsp vanilla
milk (if needed)
Chocolate Topping
1 c chocolate chips
1 Tbsp butter
1 Tbsp vegetable shortening
almond slices (optional)

Sift together: flour, baking powder, salt. Set aside.
In a saucepan, melt: honey, coffee, butter, choc chips. Stir often.
Add: 2 eggs, one at a time to saucepan. Mix well.
Add: flour mixture to saucepan. Stir well.
Add: walnuts, chopped to pan.

Pour brownie mixture into greased 8″ x 8″ pan, bottom lined w/greased wax
paper. Bake in 325 oven for 25 min. Remove from oven.

Brush brownie top with: coffee, rum, or Kahlua (I used amaretto)
Cool completely. Remove from pan. Set aside.

Make frosting:
Cream softened butter w/mixer till light and fluffy.
Add, very gradually, confectioners sugar until smooth.
Add flavoring for frosting: vanilla (I used amaretto to taste)
If necessary, add a little milk to make frosting smoother and more spreadable.
Spread over cooled brownie. Refrigerate till quite cold.

Make chocolate topping:
Melt chocolate chips, butter, and vegetable shortening in double
boiler. Mix well. Pour over the layer of frosting. Spread evenly.

Sprinkle almond slices over top, if desired. Cool. Cut into small squares.
(it’s helpful to cut into pieces or at least score chocolate layer *before*
the chocolate is completely hardened.)

Enjoy!

– – – – – – – – – – – – – – – – – –

4 cups fresh tomatoes – chopped
2 eggs
salt
pepper
flour
vegetable oil for frying

Peel and chop very ripe tomatoes into thumbnail size pieces. Add salt and
pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time,
mixing well after each addition until you have a thick batter. Batter
should pour from a spoon, but be thicker than pancake batter. Heat 1/2
inch vegetable oil in skillet over medium-high heat. Spoon batter into
patties and fry until golden brown on each side. Remove from pan and drain
on paper towel.

Title: Ice Cream, Low Fat, Fridge
Categories: Diabetic, Desserts
Yield: 8 servings

MMMMM————————INGREDIENTS—————————–
8 oz Pet Lite Milk 1 t Vanilla
4 pk Sugar Substitute

MMMMM—————–ADD: ONE OF THE FOLLOWING———————-
1 Peach, peeled and diced 4 oz Orange Juice
1 Banana 1 c Strawberries
2 sl Pineapple with juice

Directions: Mix all together and put in freezer of refrigerator until
hardened. Remove – break up – put in blender and whip until creamy.
Serve.

Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit

From Files of A.Broaddus 6-24-93

MMMMM

Date: Tue, 08 Mar 94 13:34:39 EST
From: jane@apollo.hp.com

Vegetables and Rice
——————-
Time estimate: 15 minutes to chop, 45 minutes to cook

Ingredients:
bunch of broccoli
1 carrot
3 or so scallions, to make about 1/2 cup when chopped
some mushrooms, to make about 1/2 cup when chopped
1 clove of garlic
parseley to taste, I use about 2 Tbsp
3/4 cup of brown rice
1 1/2 cup water
2 buillion cubes (the amount of buillion cubes that would go with 2 cups water)
.

Chop:
broccoli, keeping stem separate from broccoli flowers
(peeled or scraped) carrot
scallions
mushrooms
garlic (I run this through a garlic press)

Heat in big saucepan about 1/4 of an inch of water on high heat. Add:
scallions
garlic
broccoli stems (NOT flowers)
carrot
Cover and let steam for about 5 minutes.
Add to saucepan:
mushrooms
brown rice
1 1/2 cups water
parseley
buillion cubes
Stir once, keep covered on high heat until it comes to a very big boil. Stir
again, then cover and turn down heat to very low.
Cook on very low (don’t remove cover–I use glass cover to saucepan so I
can see in there) until the water has been mostly absorbed, about 35 minutes.
At this point, the rice should have about 5 minutes to go (taste it to see).
Put in the broccoli flower on the top so that they get steamed for about
5 minutes or less.

Before serving, stir up to mix broccoli flower with the rest and serve.

Polish Reuben Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Pork/ham
Sausages Casseroles
Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn (10 3/4 oz each) condensed
Cream of mushroom soup
1 1/3 c Milk
1/2 c Chopped onion
1 tb Prepared mustard
2 cn (16 oz each) sauerkraut,
Rinsed and drained
1 pk (8 oz) uncooked
Medium-width noodles
1 1/2 lb Polish sausage, fully
Cooked, cut into 1/2 inch
Pieces
2 c (8 oz) shredded Swiss
Cheese
3/4 c Whole wheat bread crumbs
2 tb Butter, melted

Another good pasta recipe. Try it with real fresh kielbasa (but make sure
you cook it completely first). Combine soup, milk, onion and mustard in
medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top
with uncooked noodles. Spoon soup mixture evenly over top. Top with
sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle
over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1
hour or until noodles are tender. Garnish as desired.

Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant

– – – – – – – – – – – – – – – – – –

Per serving: 69 Calories; 2g Fat (27% calories from fat); 3g Protein; 10g
Carbohydrate; 6mg Cholesterol; 127mg Sodium

Title: GLAZED STRAWBERRY-RHUBARB PIE
Categories: Vegetables, Pies/pastry
Yield: 6 servings

1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1-inch
-pieces
2 tb Butter or margarine
1 tb Sugar

Pastry for 2-crust pie

Combine 1 1/4 cup sugar, salt, and flour. Arrange half the
strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle
with half the sugar mixture. Repeat with remaining fruit and sugar
mixture. Dot with butter. Install top crust and flute edges to make
high-standing rim. Brush top of pie with cold water and sprinkle on 1
tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425
F) 40 to 50 minutes or until rhubarb is tender and crust is browned.

[ FARM JOURNAL Complete Pie Cookbook; 1965 ]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

MMMMM

Linguine with White Clam Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main Dish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup margarine
1/4 teaspoon basil
1/3 cup olive oil
1/4 teaspoon oregano
3 each cloves garlic
1/4 teaspoon salt
3 each (8 oz) cans minced clams dra
ed 1 x black pepper to taste
1/3 cup finely chopped parsley
1 pound linguine

Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot
oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil,
oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to
package directions; drain well. Return to pot; add sauce; toss lightly.
Serve with grated Parmesan cheese.

– – – – – – – – – – – – – – – – – –

–=====================_822613051==_
Content-Type: text/plain; charset=“us-ascii”

–=====================_822613051==_–