IMPOSSIBLE CAULIFLOWER QUICHE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salt
Boiling Water
2 c Thinly Sliced Cauliflorets
9oz or
1 pk Frozen Cauliflower, Thaw,
Drain 9oz
1/3 c Chopped Onion
1/2 c Chopped Green Pepper
1 c Shredded Colby Cheese 4oz
1 c Milk
1/2 c Bisquick
3 x Eggs
1/2 ts Salt
1/8 ts Pepper

In covered saucepan in enough boiling salted water to
cover, cook cauliflorets 10 minutes. Drain; place in
greased 9″ pie plate. Sprinkle with onion, green
pepper and cheese. Place remaining ingredients in
blender container. Cover and whirl 15 seconds (or
beat 1 minute with rotary beater). Pour into pie
plate. Bake at 375~ degrees for 20 to 25 minutes or
until knife inserted in center comes out clean and top
is golden. Let stand 5 minutes before serving.

– – – – – – – – – – – – – – – – – –

Title: Beefy Spaghetti Soup
Categories: Soups/stews, Pasta, Ground beef, Italian, Beef
Yield: 4 servings

1/2 lb Ground beef, crumbled 1 c Frozen cut green been
1 ea Medium onion 1 1/2 c Broken spaghetti (uncooked)
1 ea Clove garlic, minced 1 ts Parsley flakes
4 c Beef stock 3/4 ts Salt
1 ts Olive oil 1/8 ts Pepper
1 ea Mushrooms, sliced 1 ea Bay leaf
1 ea Can tomato sauce 1/2 ts Oregano

In large casserole combine ground beef, onion, garlic, and oil.
Microwave at high until meat is no longer pink, stirring once during
cooking. Drain. Add remaining ingredients. Cover. Microwave at high
till spaghetti is done (around 20 to 25 minutes). Stir occasionally.

—–

Date: Sun, 08 Aug 93 22:14:41 CDT
From: BILL KELLOGG

This is something I throw together sometimes:

BROWN RICE AND SALSA

1-1/2 to 2 cups Brown Rice
1/4 cup Mild Salsa
Small can of Corn, drained (I guess about 3/4 cup)
Small can of Tomato Sauce
16 oz can of Pink Beans, drained and rinsed

I just mix all of that together and heat it up and it’s very good and very
fast. It’s good without the beans too.

Boiled Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
2 Eggs
2 teaspoons Sugar
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 cup Vinegar

In the top of a double boiler put the butter, eggs, sugar, mustard, salt
and pepper. Cook over very hot water until they begin to thicken. Stir in
the vinegar and continue cooking 3 minutes. Remove from heat; beat
occasionally while cooling. Keep in a coo l dark place. This dressing will
remain good for several weeks.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

– – – – – – – – – – – – – – – – – –

Title: CHINESE CHICKEN SALAD #1
Categories: Chinese, Chicken, Salads
Yield: 6 servings

2 1/2 lb Plain roasted chicken
8 oz Fresh bean sprouts
2 md Cucumbers
1 Carrots (or double amount)

————————-DRESSING————————-
3 tb Sesame paste, or peanut
– butter
2 tb Finely chopped scallions
2 ts Sesame oil
2 tb Chinese white rice vinegar
-or cider vinegar
3 tb Light soy sauce
1 1/2 tb Finely chopped garlic
1 ts Salt
2 ts Sugar
2/3 c Chicken stock
1 tb Rice wine or dry sherry

TRIM THE BEAN SPROUTS at both ends. Peel the cucumber,
split it in half lengthwise and remove the seeds with
a teaspoon. Finely shred the cucumber into 3-inch
lengths. Peel and finely shred the carrots into 3-inch
lengths. Set the vegetables aside. Take all the meat
off the cooked chicken and shred it into fine strips
using a sharp knife or cleaver. Arrange the chicken
strips on a platter and surround them with the bean
sprouts, cucumbers and carrots. Combine all the
ingredients for the dressing and mix them thoroughly.
(I find an electric blender is useful for this, but
you could use a screw-top jar and shake everything in
it well.) Pour the dressing all over the chicken and
vegetables and mix well. Serve at once.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Babka

Recipe By : Lloyd Malanka Dancers Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Breads Ukrainian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c milk — scalded
1/2 c water — lukewarm
1 tbsp sugar
2 pkg yeast
3 c flour
7 eggs — separated
1 c sugar
1 tsp salt
1 c butter — melted
7 c flour (or more)
1 c raisins
1 tbsp orange rind — finely grated

Scald the milk and let cool. Dissolve the 1 tbsp. sugar in lukewarm water
and sprinkle yeast over it. Let stand 10 minutes. Add yeast mixture to the
cooled (lukewarm) milk. Beat in 3 cups flour until smooth and let rise in a
warm place until bubbly, approx. 1 hour.

Beat egg yolks until light, then add sugar gradually while beating. Add
salt, melted butter and orange rind. Beat egg whites until frothy. Combine
egg yolk mixture and egg whites with the sponge and mix well. Stir in enough
flour to make a very soft dough and knead continually for 15 minutes. When
raisins are used, they should be added after dough is kneaded. Cover and let
rise in a warm place until double in bulk. Punch down and let rise as before.

Grease tall round pans generously and coat lightly with dry bread crumbs.
(Coffee or Crisco tins make good containers for Babka.) Form dough into a
ball, small enough to fill 1/3 of a container. Let rise in a warm place
until dough barely reaches the top.

Brush the loaves gently with a beaten egg, diluted with 2 tbsp. water. Bake
in preheated 375 degree F. oven for 10 minutes, then lower the temperature
to 325 degrees F. and bake for 30 minutes. Then again lower temperature to
275 degrees F. and continue baking 10 minutes. The baking period depends on
size of loaves. If Babka is turning dark, cover with aluminum foil.

Remove baked loaves from the oven and let them stand in the pans for 5-10
minutes. Take each loaf out very carefully. Cool completly. Babka is always
sliced in rounds, across the loaf.

Yield: five or six loaves.

– – – – – – – – – – – – – – – – – –

Frozen Cappuccino

Recipe By : Tina Danze–August 14.1996
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 to 2 cups ice cubes — crushed
3/4 cup espresso or strong coffee
1/3 cup fat-free sweetened condensed milk

Place ingredients in blender and blend until smooth, about
30 seconds.

– – – – – – – – – – – – – – – – – –

SHRIMP SOUP WITH CABBAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Shredded Chinese cabbage
2 ts Salt
6 c Water
4 oz Chopped scallions
4 oz Cooked medium sized shrimp,
-each cut in half
1/2 c Sliced celery

Cabbage and Shrimp Soup

Combine cabbage with water, celery, and salt in
saucepan. Bring to a boil. Cover and cook over low
heat for 10 minutes, or until cabbage is tender but
still crisp. Ladle, evenly divided into soup bowls.
Sprinkle each portion with one ounce chopped
scallions. Place one ounce shrimp in each bowl. Makes
4 servings.

– – – – – – – – – – – – – – – – – –

Quick Saucy Chicken Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Chicken/turkey; cook — dice
2 cans Cream of mushroom soup
16 ounces Frozen mixed vegetables
1 teaspoon Poultry seasoning
1/2 teaspoon Garlic salt
2 cups Bisquick Original or Reduced — Fat baking mix
1 1/2 cups Milk
1 teaspoon Parsley flakes

Heat oven to 450~. Mix chicken, soup, vegetables, poultry seasoning and garlic
salt in ungreased 13x9x2″ baking dish. Stir baking mix and milk until blended.
Pour over chicken mixture. Sprinkle with parsley. Bake 30 to 32 minutes or
until
crust is light golden brown.
Source: Bisquick Card

– – – – – – – – – – – – – – – – – –

Title: Gesmoorde Vis (Salt Cod Potatoes with Tomato Sauce)
Categories: African, Seafood, Ceideburg 2
Yield: 4 servings

1 lb Salt cod
3 md Boiling potatoes (about 1
-pound)
4 md Firm ripe tomatoes
3 tb Vegetable oil
3 sm Onions, peeled and cut
-crosswise into slices 1/8
-inch thick
1 tb Plus 1 teaspoon finely
-chopped fresh hot chilies
1 ts Finely chopped garlic
1 tb Light-brown sugar
1 Lemon, cut lengthwise into
-4 or 6 wedges
Parsley sprigs

Starting a day ahead, place the cod in a glass, enameled or
stainless-steel pan or bowl. Cover it with cold water and soak for
at least 12 hours, gently squeezing the cod dry and changing the
water every 3 or 4 hours.

Drain the cod, rinse it thoroughly under cold running water, and cut
it into 1-inch pieces.

Drop the potatoes into enough lightly salted boiling water to cover
them completely and cook briskly, uncovered, until they are almost
tender and show only slight resistance when pierced with the point of
a sharp knife. Drain and peel the potatoes and cut them into 1-inch
cubes.

Place the tomatoes in a pan of boiling water and let them boil
briskly for about 10 seconds. Run cold water over them, and peel
them with a small, sharp knife. Cut the tomatoes crosswise into
1/8-inch- thick rounds.

In a heavy 10 to 12-inch skillet, heat the oil over moderate heat
until a light haze forms above it. Drop in the onions and, stirring
frequently, cook for 8 to 10 minutes, or until they are soft and
golden brown. Watch carefully for any sign of burning and regulate
the heat accordingly. Add the tomatoes, 1 tablespoon of the chilies,
the garlic and sugar, and cook briskly, uncovered, stirring from time
to time, until most of the liquid in the pan has evaporated and the
mixture is thick enough to hold its shape lightly in a spoon.

Stir in the cod and potatoes, reduce the heat to low, and cover
tightly. Simmer for 20 to 25 minutes, or until the fish flakes easily
when prodded gently with a fork. Taste for seasoning.

Serve the gesmoorde vis at once, mounded on a heated platter or in a
large bowl. Sprinkle with the remaining teaspoon of chopped chilies
and arrange the lemon wedges and parsley sprigs decoratively on top.
Serve accompanied, if you like, by hot boiled rice and lemon or green
bean atjar.

Makes 4 to 6 servings.

From “African Cooking”, Laurens van der Post and the editors of Time
Life Books, “Foods of the World” series, 1970. LOC # 77-119620.

Posted by Stephen Ceideberg; February 24 1993.

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