Title: Meatball Bake
Categories: Casseroles, Meats, Vegetables, Main dish
Yield: 4 Servings

MMMMM—————–WALDINE VAN GEFFEN VGHC42A———————-
1/2 lb Ground beef
1/4 lb Pork sausage meat
1/2 ts Onion salt
1 ts Chili powder
2 tb Fine dry bread crumbs
1/4 c Milk
1 Egg
4 tb All-purpose flour
1 tb Oil
16 oz Can stewed tomatoes
10 oz Pk Fordhook lima beans; thaw
4 Carrots; peel, quarter
1 md Onion; dice
Salt and black pepper

Lightly mix beef, sausage, onion, salt, chli powder,
crumbs, milk and egg. Shape into 8 2″ balls. Roll in 2
tb of the flour. In large skillet, brown on all sides
in the oil (meat should remain rare). Transfer
meatballs to a shallow 2-qt baking dish. Stir
remaining flour into drippings in skillet. Add
tomatoes. Bring to a boil. Cook about 10 minutes,
stirring, until thickened. Distribute the lima beans,
carrots and onion n dish with meatballs. Sprinkle
lightly with salt and pepper. Pour tomatoes over top.
Cover lid or foil. Bake at 350~ for 1-1/4 hours or
until veggies are tender. For 8 Servings-Double the
ingredients and use a 3-qt casserole.

MMMMM

HOULIHAN’S BAKED POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Baking potatoes
1/4 lb Butter
2 c Yellow onion — diced
1/3 c Flour
5 c Water
1/4 c Low sodium chicken base
1 c Instant potato flakes
3/4 ts Dried basil
1/2 ts Tabasco sauce
1 c Heavy cream
1 c Milk
Salt — to taste
White pepper — to taste

Preheat oven to 4000. Prick washed potatoes bake
until a fork pierces to the center easily. Remove
potatoes from oven allow to fully cool. Remove skin
cut potatoes into 1/2″ cubes. Set aside. Melt butter
in a large saucepan. Add onions saute over low heat
for 10 minutes or until onions are translucent. Don’t
allow onions to burn. Add flour to onions butter and
cook 4 – 5 minutes, stirring well until flour is
absorbed. In a separate container, combine water,
chicken base, potato flakes seasonings. Stir or
whisk thoroughly to eliminate lumps. Add slowly to
onion mixture, stirring constantly so no lumps form.
Increase to medium heat continue cooking until the
soup begins to gently simmer. Add milk cream,
stirring until smooth lightly thickened. Simmer for
15 minutes. Do not boil. Soup should just simmer
lightly. Add cubed baked potatoes stir to combine.
Remove from heat serve. Top each serving with grated
cheddar cheese, sliced scallions bacon pieces.

Recipe By : The Pittsburgh Post-Gazette

From: Athamilton@aol.Com (Athamilton) Date: 10 Jun
1996 10:46:46 -0400

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Title: Chinese Egg Rolls
Categories: Appetizers
Yield: 1 servings

1/2 c Soy sauce
1/4 c Water
1 cl Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb Lean pork tenderloin
3 tb Vegetable oil
1 Finely sliced celery stalk
1 sm Head cabbage finely diced
3 Finely diced large onions
1 pk (8-oz) finely diced fresh
Mushrooms
Soy sauce to taste
Salt and pepper
1 lb Bean sprouts thoroughly
Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying

MMMMM———————–DIPPING SAUCE—————————-
1/2 c Soy sauce
1 ts Dry mustard
3 ts Garlic powder
1 ts Vinegar
1 ts Brown sugar

Mix together, soy sauce, water, garlic and lemon juice. Add the
chicken and pork. Cover tightly and marinate overnight. Roast the
chicken and the pork together in a 350 degree oven until done. The
chicken takes about an hour. The pork takes about an hour and a half.
When cool, cut into matchstick pieces. Set aside. In a wok, or
dee-sided frying pan, warm the oil. Over medium heat, add the celery,
cabbage, onions and mushrooms. Stir fry until celery and onions are
tender. Add chicken and pork. Stir until heated through. Add soy
sauce, salt and pepper to taste. Remove this mixture from heat. Stir
in bean sprouts. When working with egg roll wrappers be sure to cover
them with a damp cloth to prevent them from drying out. To fill each
roll, mound about 2 heaping Tb of filling just below the center of
the egg roll. Fold bottom corner up over filling to cover, then fold
in the two outside corners. Roll closed, sealing shut with a bit of
egg white. Put oil in a wok or large pan to a depth of about 2 inches
~ deep enough to cover the egg rolls. Over medium-high heat, warm
the oil and carefully add the egg rolls, one at a time. Deep fry
about 2-3 minutes, until golden brown on both sides, turning once.
May be kept warm in 200 degree oven until serving time. Serve with
dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard, garlic
powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after
frying and cooled. Reheat in oven to serve.

MMMMM

Title: OLD WHITE CUT PORK SLICES WITH GARLIC SESAME
Categories: Chinese, Meats
Yield: 8 servings

Stephen Ceideburg
8 c To 10 cups water
1 1/2 lb Boneless leg of pork, pork
-butt or loin
2 Green onions, crushed
3 Quarter-sized slices fresh
-ginger, crushed
2 Garlic cloves, crushed
1/4 c Shao-Hsing rice wine, or dry
-sherry
Fresh coriander sprigs for
-garnish
GARLIC SESAME SAUCE:
1 ts Finely minced garlic (about
-2 small cloves)
1/2 ts Fresh minced ginger (about 2
-quarter-sized slices)
1 tb Dark soy sauce
1 tb Light soy sauce
1/2 ts Hot pepper oil, or to taste
1 ts Asian sesame oil
1 1/2 ts Sugar
2 ts Rice vinegar
2 tb Minced fresh coriander or
-green onion

Fresh ham or a fairly fat cut of pork is traditionally
used for this recipe, but boneless lean pork loin
makes a delicious and leaner substitute. For a
nontraditional presentation, serve the pork with
grilled asparagus spears, Asian eggplant and/or
zucchini slices. Or, arrange the slices on a bed of
watercress with strips of roasted pepper and serve as
a first course salad. Or, simply alternate the pork
with thin rounds of chilled cucum- ber.

Bring the water to a boil in a large pot, then add the
pork, green onions, ginger, garlic and wine. Bring to
a boil again. Skim off the scum that rises to surface.
Cover, reduce heat low and simmer for 45 minutes.

When the meat is done, half fill a large pan with cold
water and ice cubes. Remove the meat from the pot and
immediately plunge it into the ice water; let sit for
20 minutes to firm up the meat and juices. Remove
pork, pat dry, cover and refrigerate until thoroughly
chilled, at least 2 to 3 hours, or overnight.

Garlic Sesame Sauce: Mix together all ingredients.

To serve: Cut the meat crosswise into paper-thin
slices (no thicker than 1/8 inch) and arrange in a
circular pattern on a plate. Serve sauce on the side
or drizzle it over the pork. Garnish with fresh
coriander eaves.

PER SERVING: 120 calories, 14 g protein, 1 g
carbohydrate, 6 g fat (2 g saturated), 41 mg
cholesterol, 250 g sodium, 0 g fiber.

Joyce Jue writing in the San Francisco Chronicle,
6/9/93.

—–

1/2 c. flour (I use unbleached AP)
1/2 c. oats (not minute oatmeal)
1/4 c. finely chopped pecans
1/2 t. cinnamon
1/4 t. clove
1/8 t. nutmeg

1/3 c. butter or margarine, softened at room temp., but not too soft

2 large tart apples or 3 medium, sliced, peeled, cut into
bite-sized pieces
enough blueberries to cover the bottom of the pan w/one layer
(I have never measured)
1. Combine all dry ingredients (flour, oats, pecans, seasonings). Cut
the butter into the dry ingredients until crumbly, but barely sticky. To
cut butter in, use 2 knives (one in each hand), use a pastry/dough
blender, or use a food processor (only a *few, short* pulses needed). Do
not overblend. Set topping aside.

2. Pre-heat oven to 350°. Grease a 8×8 pan, 9×7 casserole, or comparabl
y
sized pan. Cover bottom of pan w/one layer of blueberries (they can
still be frozen). Cover blue berries w/apples. Sprinkle topping on fruit.

3. Cook 20-35 minutes until apples are easily pierced.

Title: JUNGLE CURRY PASTE (KAENG PAA)
Categories: Thai, Condiments
Yield: 3 servings

Stephen Ceideburg
2 lg Shallots, minced
1 tb Minced garlic (3 cloves)
1 tb Peeled, minced fresh
-galangal or:
1 Two-inch long slice dried *
1 Inch piece fresh lemon
-grass, minced, or:
1 tb Dried, soaked in water for
-30 minutes, drained and
-minced
8 Dried whole red chilies,
-with seeds, minced, or:
2 1/2 ts Crushed red-pepper flakes
2 ts Minced cilantro root
1 Fresh kaffir lime leaf,
-minced **
1/2 ts Shrimp paste
1/2 ts Salt

* soaked in hot water for 30 minutes, drained and
minced, or 2 tsp. peeled, minced ginger root ** or 2
dried, soaked in warm water for 20 minutes, drained
and minced, or 1/2 tsp. grated lime zest

The preparation of Thai curry pastes involves pounding
or grinding together an array of spices and herbs.
This recipe is very hot; cut down on the amount of
dried red chilies if a milder curry is desired.

In a mortar or a small bowl, combine all the
ingredients. Using a pestle or the back of a metal
spoon, press down on the mixture and stir until it
forms a paste. (The curry paste can be prepared ahead
and stored in an airtight container in the
refrigerator for up to 1 week or in the freezer for up
to 3 months.)

Makes 3 to 3 1/2 Tbsp.

From “Eating Well”, Jan/Feb, 1992.

—–

BRAISED ENDIVE WITH FRAMBOISE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Small Belgian endives,
-trimmed and quartered
-lengthwise
5 tb Softened sweet butter
1/4 c Eau-de-vie de framboise
White pepper
Fresh lemon juice (opt)

Select Belgian endives that are tightly closed and small.

In a skillet, cook the endives in 3 tablespoons of the butter over low
heat, turning them to coat them with the butter, for 10 minutes. Add 2
tablespoons of the framboise, the white pepper, and salt to taste. Simmer
the mixture for 1 minute. Transfer the endives with a slotted spoon to a
serving dish and keep them warm in a preheated 250F oven. Add the
remaining 2 tablespoons framboise to the skillet, simmer the pan juices,
stirring, for 1 minutes, and remove the skillet from the heat. Swirl in
the remaining 2 tablespoons butter, pour the sauce over the endives, and
sprinkle the endives with lemon juice if desired.

– – – – – – – – – – – – – – – – – –

Title: Baby Lettuce Salad with Tart Raspberry Vinaigrette
Categories: Salads
Yield: 4 servings

2 tb Olive oil 1 ts Oregano; chopped
4 tb Raspberry vinegar 1 ts Chives; chopped
2 tb Rich lamb stock 4 c Baby lettuce leaves
1 ds Black pepper; to taste

Recipe by: Elmar Prambs of the Riverside Cafe, Austin, TX Preparation Time:
0:10 Stir together oil, vinegar, and lamb stock in a small bowl. Add herbs
as close to serving time as possible. Toss with baby lettuce and serve.

—–

Title: Salad-in-a-Boat
Categories: Vegetarian Salads Vegetables
Servings: 6

2/3 c Water
5 T Butter or margarine
1/4 t Salt
2/3 c All-purpose flour
3 ea Eggs
3/4 c Shredded Swiss cheese
1 1/2 c Small spinach leaves
8 ea Cherry tomatoes
—————————-EGG-VEGETABLE SALAD—————————-
1/2 c Mayonnaise
1 t Dijon mustard
1/4 t Ground cumin
1 c Raw cauliflower, sliced
1/4 lb Raw mushrooms, thinly sliced
1 c Frozen peas (thawed)
1 c Celery, thinly sliced
2 ea Green onions tops, sliced
6 ea Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a boil. When butter
melts, remove pan from heat and add flour all at once. Beat until well
blended.
Return pan to medium heat and stir rapidly for 1 minute or until a ball
forms in middle of pan and a film forms on bottom of pan. Remove pan from
heat and beat in eggs, one at a time, until mixture is smooth and glossy.
Add cheese and beat until well mixed. Spoon into a greased 9-inch round
pan with removable bottom or spring-release sides. Spread evenly over
bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and
brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places;
leave in closed oven for about 10 minutes to dry. Remove pan from oven
and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all ingredients except
eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently
fold into vegetable mixture.
Line bottom and sides of boat with spinach leaves. Cut each tomato
in half. Pile egg salad over spinach and garnish with cherry tomatoes.
Cut boat in thick wedges.

Per Serving (including salad): 18 grams protein, 19 grams carbohydrate,
436 milligrams cholesterol, 483 calories.

—————————————————————————–

Pecan Squares

Recipe By :
Serving Size : 25 Preparation Time :0:45
Categories : Desserts Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– – – – – Crust – – – – –
3 Cups Flour
1/2 Cup Sugar
1 Cup Butter — softened
1/2 Teaspoon Salt
– – – – – Filling – – – – –
4 Eggs
1 1/2 Cups Light or dark corn syrup
1 1/2 Cups Sugar
3 Tablespoons Butter — melted
1 1/2 Teaspoons Vanilla extract
2 1/2 Cups Chopped pecans

In a large mixing bowl, blend together flour, sugar, butter and salt
until mixture resembles coarse crumbs.

Press firmly and evenly into a greased 15x10x1″ baking pan. Bake at 350
degrees for 20 minutes.

Meanwhile, in another bowl, combine eggs, syrup, sugar, butter and
vanilla. Stir in pecans. Spread evenly over hot crust.

Bake at 350 for 25 minutes or until set. Cool on a wire rack.

– – – – – – – – – – – – – – – – – –