HERB CHEESE BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Rice flour — divided
1 c Brown rice flour
1/4 c Dry milk powder
2 tb Minced onion flakes
2 tb Sugar
2 tb Chopped fresh rosemary — OR..
2 ts -Dried rosemary
2 tb Chopped fresh thyme — OR…
2 ts -Dried thyme
1 1/2 ts Xanthan gum
1/4 oz Gluten-free quick rise yeast
1 t Salt
3 Eggs
2 c Sharp Cheddar cheese
— (shredded)
1 3/4 c Water
3 tb Vegetable oil

Combine 2 cups rice flour, brown rice flour, dry milk,
onion, sugar, rosemary, thyme, xanthan gum, yeast and
salt in large bowl. Combine eggs, cheese, water and
oil in medium bowl mix well. Pour mixture into dry
ingredients; stir until well blended. Stir in
remaining cup rice flour to make stiff dough. Cover
bowl; let rest 10 minutes. Turn onto floured surface;
knead 5 minutes, using only as much extra flour as
needed to keep dough from sticking. Divide dough into
2 equal pieces. Shape each piece into one loaf.
Place in lightly greased loaf pans. Let rise in warm
place 40 minutes, or until golden brown on top. Cool
completely on wire rack.

Each slice provides:
* 131 calories
* 5 g. protein
* 6 g. fat
* 15 g. carbohydrate
* 0 g. dietary fiber
* 38 mg. cholesterol
* 175 mg. sodium

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: Veggies in a Dip
Categories: Advantage, Pickell
Yield: 1 Recipe

8 oz Soft Cream Cheese
1/2 c Mayonnaise or Miracle Whip
1 pk Ranch Dressing (DRY)
1 1/4 c Broccoli (chopped)
1 1/4 c Cauliflower (chopped)
1 pk Pillsbury Crescent Rolls
1 Red Pepper (chopped)

Heat oven to 375F.
Spray pan with pam.
Unroll dough and spread over pan.
Bake 8-10 minutes or until golden brown.
Cool.
Mix first 3 ingredients together.
Add next 2 and mix.
Spread on baked crust.
Top with choped red peppers.

Source: Charlene McKechnie 1996

MMMMM

Title: Easy Popcorn Balls
Categories: Desserts
Yield: 12 Servings

Mazola No Stick corn
-oil cooking spray
3 qt Freshly popped popcorn
1 c Karo light corn syrup
1 c Sugar
1/2 t Salt
1 t Vanilla

Spray large roasting pan with cooking spray. Add popped corn; keep
warm in 250 degree F. oven. In heavy 2-quart saucepan, combine corn
syrup, sugar and salt. Cook over medium heat, stirring constantly,
until mixture comes to a boil. Cook without stirring 10 minutes or
until temperature reaches 290 degrees F. on candy thermometer. Remove
from heat; stir in vanilla. Slowly pour over popcorn, stirring to
coat evenly.

Cool popcorn, stirring, just until mixture can be handled. Immediately
spray hands with cooking spray. Quickly shape popcorn into 3-inch
balls.

MMMMM

Title: Garlic Croutons
Categories: salads
Yield: 4 servings

1 tb olive oil
2 garlic cloves, crushed
5 sl french bread, crusts removed
1 cut into 1/2 inch cubes

In medium skillet, heat oil over medium heat. Add garlic and cook,
stirring frequently, for 2 minutes, until golden. Remove and discard
garlic. Add bread cubes, tossing to coat with oil, and cook, stirring
frequently, for 4 minutes, until golden. Remove a

Per serving: Calories 108 Fat 4g No cholesterol Sodium 159mg Percent
calories from fat 34%

KRT News Service/“The International Garlic Cookbook”
Dallas Morning News 9/18/96
Typos by Bobbie Beers

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MINESTRONE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Dried white beans, soaked in
1 t Olive oil
1/8 lb Salt pork, cut into small di
1 ea Garlic clove, chopped fine
1 ea Onion, small, chopped
1 ea Leek, diced
1 t Parsley, chopped
1 t Basil, chopped
1 T Tomato paste
3 ea Tomatoes, peeled, seeded and
3 ea Celery stalks, chopped
2 ea Carrots, sliced
2 ea Potatoes, diced
1/4 ea Cabbage, small, shredded
1 ea Turnip, small, peeled and di
2 ea Zucchini, diced
1 1/2 qt Water
1 x Salt to taste
1/2 t Freshly ground pepper
1 c Elbow macaroni or ditali
6 T Parmesan cheese, grated

Fat grams per serving: Approx. Cook Time: 60
Drain the beans and boil them in 3 quarts water about 1 hour, or until
tender.
Place the olive oil in a large kettle and add the salt pork, garlic,
onions, leek, parsley, and basil. Brown lightly. Add the tomato
paste thinned with a little water and cook 5 minutes. Add the
tomatoes, celery, carrots, potatoes, turnip, cabbage, zucchini, water,
salt pepper and cook slowly 45 minutes to 1 hour. Add the beans.
Add the macaroni and cook 10 minutes, or until tender. Correct the
seasonings and pour into heated bowls. Serve immediately, sprinkled
with grated parmesan cheese.

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Title: Peanut Blossoms
Categories: Cookies
Yield: 30 servings

1 cn Eagle Brand Sw Cond Milk
3/4 c Peanut butter — up to 1c
Egg
1 ts Vanilla
2 c Bisquick
Hersey’s Chocolate Kisses

Preheat oven 350 deg. In lg mixer bowl, beat milk, peanut butter, egg, and
vanilla until smooth Add Bisquick, mix well. Chill at least 1 hr. Shape
into 1″ balls. Bake 6-8 mins until lightly browned–do not overbake. Press
Kiss in the center of each cookie immediately after baking. Store tightly
covered at room temp. Source: Eagle Brand

Recipe By : Bordon, Hershey ad

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Cafe Mocha Mix

Recipe By : Electronic Gourmet Guide, Inc.
Serving Size : 8 Preparation Time :0:00
Categories : Basics Essentials Brunch
Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups instant espresso coffee granules
1/4 cup cocoa — unsweetened
1/4 cup coffee creamer — powdered
6 tablespoons confectioner’s sugar

Combine all ingredients in a small bowl. Mix well. Store in an airtight
container.

To serve, combine 1 to 2 tablespoons mix with 3/4 cup boiling water.

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NOTES : Makes 1 cup of mix, enough for 8 to 12 average servings.

GARLIC-ROSEMARY OIL

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Oils

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Plump garlic cloves
1/2 c Extra-virgin olive oil
1 4″ sprig fresh rosemary
-OR
1 t Dried rosemary
1/2 ts Salt, or to taste

To make the garlic-rosemary oil, peel and cut the
garlic into very thin slices. Pour the oil into a
small heavy skillet or saucepan, add the sliced garlic
and the rosemary, crushing the herb between your
fingers as you add it, and warm over low heat. When
the aroma rises and the garlic just starts to take on
color (it should not brown), about 5-7 minutes, remove
from the heat. Add the salt to taste and strain the
oil into a small pitcher.

NOTE: The oil can be made up to 2 weeks ahead, cooled
to room temperature, and stored in the refrigerator in
a tightly sealed container. To enjoy the full flavor
and fragrance of the oil, make sure to bring it to
room temperature before using.

Drizzle of potato waffles.

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SILLGRATIN (HERRING POTATO CASSEROLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Swedish Seafood
Side dish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Potatoes — peeled, cut into
-1/8″ slices
1 lg Onion — thinly sliced
2 1/2 tb Butter
2 Matjes herring fillets — cut
-into 1/2″ diagonal slices
Black pepper — fresh ground
1 tb Bread crumbs — fine
1/3 c Cream — heavy or light
1 tb Butter — cut into tiny bits

Preheat oven to 400øF. Place potato slices in a bowl of cold water to
prevent them from discoloring. Heat 2 tb of butter in a small frying
pan and, when the foam subsides, add the sliced onions, cooking until
they are soft and transluscent but not brown. Set aside.
Choose a 1 to 1 1/2 quart baking dish attractive enough to bring to
the table and using a pastry brush or paper towels, spread with the
remaining 1/2 tablespoon of butter. Drain potatoes and pat dry.
Arrange alternate layers of potatoes, herring and onions in the
baking dish, ending with a layer of potatoes. Season each layer
lightly with pepper, sprinkle the top with breadcrumbs and dot with
bits of butter. Pour in the cream, bring to a boil on top of the
stove and then bake for 1 hour in center of oven until potatoes are
tender when pierced with the tip of a sharp knife or skewer. Serve
directly from baking dish.

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2 20 oz cans chickpeas or 4 1/2 cups home-cooked chickpeas [home-cooked
are definitely superior, IMO]
6 scallions, trimmed and finely sliced halfway up their green sections
2 Tbsp lemon juice [I used the juice of one lemon]
3/4 to 1 tsp salt
1/4 tsp finely ground black pepper
2 Tbsp minced Chinese (or other) parsley [I used cilantro]
1 fresh hot green chili (or green pepper), minced [I used 2 jalapenos]
1/4 tsp cayenne pepper

Pour contents of chickpea cans or home-cooked chickpeas into a saucepan.
Bring to a boil. Drain, discarding liquid. [You can skip this step if
you’ve just cooked your chickpeas].

In a serving bowl, combine chickpeas with the other ingredients. Mix well
and set aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at
room temperature.

Source:World of the East Vegetarian Cooking by Madhur Jaffrey.