SAUSAGE BALLS #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Appetizers
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage meat
2 c Bisquick powder
2 c Cheddar cheese

Grate the cheese and allow it to come to room
temperature (or grate it at room temperature). Mix
(by hand, or with a fork or spoon) with the Bisquick
powder and the sausage meat (crumbled). Form into
bite-sized balls, around 3/4″ in diameter. Cook on
foil or a baking pan at 325 F for about 20 minutes.

I think I was also told that these store very well,
but I’m not positive about that.

– – – – – – – – – – – – – – – – – –

MACARONI RED BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red kidney beans, soaked
1 ea Onion, coarsely chopped
1 md Carrot, diced
2 ea Celery stalks, chopped
3 ea Garlic cloves, chopped
1 tb Parsley, chopped, optional
2 tb Olive oil
1 1/4 c Tomatoes, diced
1 c Tomato juice
1/2 ea Vegetable bouillon cube
8 oz Elbow macaroni
1 tb Tomato paste
1 t Mixed herbs
Salt pepper

Cook beans until tender. Cool in their cooking liquid.
Lightly saute the onion, carrot, celery, parsley
garlic in the olive oil until softened slightly
browned. Ladle in the beans 2 cups of their cooking
liquid, the tomatoes, tomato juice bouillon cube
macaroni. Bring to a boil cook for 5 to 7 minutes.
Stir carefully.
Cover let stand for a few minutes to allow the pasta
to plump up. Add more stock or juice if the mixture is
too dry. Stir in the rest of the ingredients serve
immediately.

– – – – – – – – – – – – – – – – – –

Chocolate Vinegar Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Chocolate Frostings
Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Flour; Unbleached — Sifted
1 cup Sugar
3 tablespoons Cocoa — Baking
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1 tablespoon Vinegar
5 tablespoons Butter Or Regular Margarine
1 cup Water
—–MOCHA CHOCOLATE FROSTING—–
1 3/4 cups Confectioners’ Sugar
3 tablespoons Cocoa — Baking
3 tablespoons Butter Or Regular Margarine
3 tablespoons Coffee; Brewed — Hot
1/2 teaspoon Vanilla Extract

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar
into 1 well and melted butter into the third. Pour water over all. Beat with a
wooden spoon until well blended. Pour batter into a greased 9″ square baking
pan. Bake in a preheated 350~ oven for 25 minutes or until cake tests done.
Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.
MOCHA CHOCOLATE FROSTING: Combine confectioners’ sugar, cocoa, softened butter,
coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at
medium speed, until smooth.
NOTE; This recipe came from a very old church cookbook that the woman found and
is typical of many of the recipes of the 1800’s. The vinegar was used to keep
the cake from spoiling. Try this and I think that you will like it.

– – – – – – – – – – – – – – – – – –

Title: WON-TON SOUP
Categories: Soups
Yield: 4 servings

1 pk Won tons
1 lb Ground Pork
1 ea Egg beaten
1 tb Soy sauce
1/2 ts Salt
1/4 ts Pepper
6 c Chicken broth
2 tb Soy sauce
2 tb Chopped shallots

Mix pork,egg,soy sauce,salt pepper. Fill won – tons.
Cook in boiling water until won-tons float to top.
Remove from water. Heat chicken stock and add won
tons, ladle into soup bowls and add shallots and soy
sauce. Sandra A – Young – Chee’s recipe.

—–

Blueprint For Veal Stew (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : 8 Preparation Time :0:00
Categories : Veal-Ss Stew-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds veal shoulder cut into 1 inch cubes — patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots — finely cubed
1 large onion — thinly sliced
1 stalk celery finely minced
2 cloves minced garlic
1/2 cup dry white wine
beef broth or veal stock
–bouquet garni–
parsley
bay leaf
peppercorns
1 tablespoon beurre manie — or so

Preheat the oven to 325 degrees.

In an oven proof casserole, heat, until very hot, half of the oil. In small
batches brown the veal cubes on all sides. When one batch is done, add more
oil if you need to and continue to brown until all the veal is done.
Discard the fat in the casserole and replace it with the butter. Add the
carrot, onion and celery, cover and simmer 5 minutes or until onions are
translucent. Add the white wine and boil down for a minute or until alcohol
has evaporated. Return the veal cubes to the casserole with garlic and add
just enough broth to barely cover the veal. Bring the liquid to a boil, add
the bouquet garni, put a buttered piece of parchment or brown paper on top
of the meat, then a lid on the casserole and set in the oven. Cook for 1
1/4 to 1 1/2 hours or until the meat is tender.

Remove casserole from the oven and strain the contents through a sieve and
the liquid into another saucepan; discard bouquet garni. Divide solids into
2 batches. Degrease the liquid and boil it down until reduced to 3 cups.
Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the
other half of the veal to the remaining liquid. Season with salt and
pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or
potatoes; garnish with parsley

Yield: 8 servings

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

– – – – – – – – – – – – – – – – – –

Title: Potato-Stuffed Green Peppers (Vrg)
Categories: Veg-cook, Sept.
Yield: 4 servings

4 lg Green bell peppers
1/2 c Onions, finely chopped
1/2 c Red peppers, finely chopped
2 T Olive oil
Salt and pepper to taste
1 T Dried crumbled chives
2 c Mashed potatoes
2 c Tomato sauce

Preheat oven to 350 degrees. Slice away pepper tops below stems. Remove
seeds and interior spines. Gently parboil peppers about 5 minutes. Drain
upside down. Set peppers aside.

Saute onions and red pepper in oil until soft. Add seasonings and mix well
into mashed potatoes. Carefully stuff peppers, set them in a deep- sided
baking dish. Pour tomato sauce around base of peppers. Bake at 350 degrees
for about 20 minutes covered. Uncover, and bake 5 minutes longer. Serve
warm.

Total Calories Per Serving: 197 Fat: 8 grams

This article was originally published in the September/October 1993 issue
of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

BAKED CHIMICHANGAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Hamburger
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Almond Red Sauce — *
1 x Jalepeno Cream Sauce — *
1 lb Ground Beef
1/4 c Onion — Finely Chopped, 1
sm.
1 ea Clove Garlic — Finely Chopped
1/4 c Almonds — Slivered
1/4 c Raisins
1 tb Red Wine Vinegar
1 t Red Chiles — Ground
1/2 ts Salt
1/4 ts Cinnamon — Ground
1/8 ts Cloves — Ground
4 oz Green Chiles — Chopped, 1 can
1 c Tomato — Chopped, 1 medium
8 ea Flour Tortillas — **
1 ea Egg — Large, Beaten
2 tb Margarine Or Butter — Softened

* See Sowest2. ** Tortillas should be 10-inches in diameter and be
warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
and stir ground beef, onion and garlic in 10-inch skillet over medium heat
until beef is brown; drain. Stir in remaining ingredients except tortillas,
egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2
cup of beef mixture onto the center of each tortilla. Fold one end of th
tortilla up about 1 inch over the beef mixture; fold right and lift sides
over folded end, overlapping. Fold remaining end down; brush edges with
egg to seal brush each chimichanga with margarine. Place seam sides down
in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until
tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with
Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

– – – – – – – – – – – – – – – – – –

Title: OATMEAL CITRUS SCRUBBING GRAINS
Categories: Cookies
Yield: 1 servings

1 c Dried orange and lemon peel
1 c Cooked oatmeal
1 c Blanched alomonds

Place peels, oats and almonds in a blender and whirl
until the mixutre is a fine powder. Store in
container. To use: Place a bit of the scrub in the
palm of you hand and moisten with a few drops of water
To dry citrus peels, place a basket in a sunny window,
drop peels in, stir occasionally, when dry, break up.

Recipe By :

—–

Title: Carrot Salad #3
Categories: Salads
Yield: 6 Servings

1/3 c Heavy cream
3 c Carrots; shredded
1/3 c Raisins
1/2 c Pinapple chunks; halved
3 tb Sugar
1 ts Cinnamon
1/3 c Mayonnaise

Whip cream and set aside. Combine remaining ingredients in a bowl,
tossing to blend. Fold in whipping cream. Let chill, covered, in
refrigerator for 10 min before serving. Refrigerate any unused
portion.

Source: Top of the World, Contemporary Resort Cooking With Mickey
Around Our World

Formatted: 10-2-94 LFC

MMMMM

Fatfree Root Beer Floats

2 scoops fatfree frozen vanilla yogurt or ice milk
16 or larger bottle Diet A W Root Beer

Pour 1/2 c or so in the bottom of a large glass, add the frozen yogurt,
let the carbonation settle down and slowly add rootbeer until the glass
is full. For those who are near a Crate and Barrel, our local store
had large thick glass beer mugs for about $2.75 that I got wet and put
in the freezer for about 30 minutes before making the floats. Be sure
the root beer is very ice cold before using.