Title: Stuffed Zucchini #2
Categories: Main dish
Yield: 6 servings

6 Zucchini
4 Tomatoes, diced
1 c Bacon, crumbled
3 Cloves garlic, diced
2 Onions, diced
1 1/2 c Brown rice
2 Bell peppers, diced
3 c White wine
1 Cube vegetable bouillon
1/4 ts Mint leaves, chopped
1/2 c Butter
1/4 c Lemon juice
3 Eggs
2 tb Parsley, chopped

Trim ends off zucchini; cut in half lengthwise; scoop out centers,
leaving 1/4″ around skins. Combine zucchini centers in fry pan with
all other ingredients except eggs and parsley. Saute 30 minutes.
Place zucchini in baking dish; stuff with rice-vegetable mix; spoon
any extra around zucchini; cover with foil. Bake for 20 minutes at
350 degrees. Prick holes in foil for steam to escape. Beat together
eggs and parsley; pour over stuffed zucchini; recover and continue
cooking 10 more minutes.

MMMMM

Orzo with Parsley

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Pasta* Side dishes, vegetables*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces orzo (1-1/4 cup)
1 tablespoon vegetable oil
3 tablespoons chopped parsley
1/2 teaspoon salt

Bring large pot of water to boiling. Add orzo, stirring
constantly, until boiling resumes. Cook 8 to 10 minutes
until tender, but firm to the bite, stirring often. Drain.
Return to pot. Stir in oil, parsley, and salt.

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ALMOND COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Chinese Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SAWYER (RJHV41A)
3 cups Sifted flour
1 cup Shortening
4 tablespoons Corn syrup; or molasses — honey
1 Egg — beaten
3 tablespoons Almond extract
1 1/2 teaspoons Baking soda
1 cup Blanched almonds

Here’s an easy recipe that will make about four dozen cookies. They may be
wrapped in foil and frozen, if you wish…

Cream the shortening and sugar together and add the beaten egg. Slowly add
the flour, baking soda, almond extract, and syrup to the mixture and mix
until smooth.

Take a small piece of the dough and roll into a ball.
Continue until all the dough has been used. Flatten each ball into a thick
cookie and place an almond on the top of each, pressing it in a little.

Bake on a greased cookie sheet in a 375 degree oven for about 20 minutes.

This would be a good recipe for the member who asked about cooking a
Chinese Dinner for eight since the cookies can be made several days ahead.
ENJOY!
Formatted by Elaine Radis BGMB90B; October, 1993 Posted November. 1991

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Baklawa

Recipe By : Rick
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Mediteranean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Filo dough
6 cups walnuts — chopped
2 cups butter — rendered
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup confectioner’s sugar
2 cups syrup

Mix nuts, sugar, spices, and 1 tbsp of butter.

Grease a 12″ x 17″ baking sheet with butter. Place two layers of Filo dough on
the sheet and brush lightly with butter. Continue this process until 1/2
pound
of the dough has been layered. Spread the nut mixture evenly over the dough.

Lay the rest of the dough, following the same procedure. Cut into diamond
shape
s with a sharp knife, and pour the rest of the melted butter on top. Bake at
27
5 degrees for 1 and 1/2 – 2 hours. Cool for ten minutes, and pour the syrup
ove
r the surface. Let cool completely before serving.

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Title: Lois’ Coconut Oatmeal Cookies
Categories: Cookies
Yield: 36 servings

1/2 c Sugar
1/2 c Brown sugar
3/4 c Flour
1 c Oatmeal
1 c Coconut
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Baking powder
1/2 c Margarine
1 Egg
1 ts Vanilla

Recipe by: Lois Kosick
Preparation Time: 0:45
Cream margarine and sugars.
Beat in egg.
Add mixed dry ingredients.
Bake at 350* for 8 to 10 minutes.

—–

Title: BRANDIED FRIENDSHIP CAKE AND STARTER
Categories: Cakes
Yield: 1 servings

1 1/2 c Brandy
1 lb Peaches with juice; can
6 c Sugar, divided (to 7 1/2 cup
-)
1 lb Pineapple tidbits or chunks
– can, with juice
1 lb Fruit cocktail; can, with j
-ice
10 oz Maraschino cherries; jar
1 Box yellow cake mix
1/2 c Oil; to 3/4 cup
2 Eggs; to 4 eggs
1 Vanilla instant pudding (sma
-l package)
1 1/2 c Fruit; from starter
1 c Nuts; chopped

For starter: Mix thoroughly brandy, peaches with juice and 2 to 2 1/2
cups of the sugar. Put in glass jar loosely covered. Let stand 10
days at room temperature. Stir every day. On the 11th day, add 2 to 2
1/2 more cups sugar and pineapple with juice. Stir every day. On the
21st day add remaining 2 to 2 1/2 cups sugar, fruit cocktail with
juice and Maraschino cherries. Stir every day. On the 31st day, drain
juice; save for starter or give to a friend. Use fruit for cakes.
Makes enough for 3 to 5 cakes. Fruit can be frozen to keep or is
great over ice cream. Starter can be kept in refrigerator 4 weeks.
Cake: Mix together cake mix, oil, eggs, pudding mix, 1 1/2 cups fruit
from starter and nuts. Grease and flour Bundt or angle food cake pan.
Bake @ 350 degrees for 30 to 40 minutes, until golden brown. This
cake burns easily, so check it often.

MMMMM

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
1/4 teaspooon salt
4 eggs
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups milk
1 cup whipping cream, whipped
1 teaspoon vanilla extract
2 packages (10 ounces each) frozen strawberries, thawed and drained or 2 cups
sliced fresh strawberries
Confectioners’ Sugar

In a saucepan over medium heat, bring water and butter to a boil. Add flour
and salt all at once; stir until a smooth ball forms. Remove from the heat;
let stand 5minutes. Add eggs, one at a time, beating well after each adition.
Beat until smooth. Cover a baking sheet with foil; grease foil. Tracea 12-in.
heart onto foil. Drop batter by rounded tablespoonfuls along the outside of
the heart (mounds should be almost touching). Bake at 400-deg. for 40-45
minutes or until golden. Lift foil and transfer to a wire rack. Immediately
cut a slit in each puff to allow steam to escape; cool. In a saucepamn, cook
pudding mix and milk according to package directions. Cool. Fold in cream and
vanilla. Place cream puffs on a serving plate; split puffs and remove soft
dough from the inside. Spoon filling into puffs; add strawberris. Replace
tops; dust with confectioners’ sugar. Chill until serving.

Makes: 14 to 16 servings.
Source: Feb/Mar 96 Issue of A , Edna Hoffman of Hebron, Indiana

Potato Broccoli Casserole

Recipe By : Patricia L. Leinheiser
Serving Size : 0 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz pkg frozen chopped broccoli
1 can condensed broccoli-cheese soup
or cream of broccoli soup
1/2 C milk
1/4 tsp pepper
5 medium potatoes

Preheat oven to 350*.

Thaw and drain broccoli. Combine broccoli, soup, milk, and pepper. Slice
potatoes thin. Add to soup mix. Toss to coat. Spoon into 2 quart greased
casserole. Cover and bake 1 hour. Uncover and bake 1 hour longer or till
potatoes are tender and top is brown.

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CHICKEN STUFFING PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
8 oz Pkg herbed stuffing mix
3/4 c Chicken broth
1/2 c Butter or margarine melted
—–FILLING—–
4 oz Can mushrooms, drained and
-liquid reserved
2 tb Flour
1/2 c Chopped onion
1 tb Margarine
10 oz Jar chicken gravy
1 t Worchestershire sauce
1/2 ts Thyme
2 tb Diced pimento
1 tb Parsley flakes
3 c Cooked chicken, cubed
1 c Fresh or frozen peas
1 c Thinly sliced celery
4 oz Sliced colby or
-american cheese

Mix crust ingredients well in medium bowl; press into
greased 12 inch pie pan. Set aside. Combine mushroom
liquid with flour and set aside.

In a saucepan on top of stove, saute mushrooms and
onions in butter or margarine. Stir in all remaining
ingredients, including mushroom liquid/flour mixture,
and except the cheese. Heat thoroughly.

Turn into crust and bake at 375 for 20 minutes.

Cut each slice of cheese into strips. Place on top of
pie in lattice fashion and bake 5 more minutes.

Posted By C585HUC@semovm.semo.edu (“G. H.”) On
rec.food.recipes or rec.food.cooking

– – – – – – – – – – – – – – – – – –

Title: Sloppy Joes -s
Categories: Main dish, Low-fat, Vegetarian, Low-cost, Sandwiches
Yield: 4 Servings

—————SAUTE IN PAN ‘TIL TRANSLUCNT—————
1 md Onion; minced
1/2 md Green pepper; minced
1 ts Sesame oil

——————ADD SIMMER 15 MINUTES——————
8 oz Seitan; cubed or ground
;about 2 cups
2 c Tomato sauce

Serve on whole wheat buns with baked beans and cole
slaw, or as a sauce over brown rice.

Per serving: Calories: 117, Protein: 21 gm.,
Carbohydrates: 11 gm., Fat: 1.5 gm.

Cooking with Gluten Seitan, Dorothy Bates, The Book
Publishing Co., 1993 ISBN: 0-913990-95-7 Typed for
Meal Master by Susan Grabowski 9-94 Added to Dottie
Theriault’s collection

From:dottie Theriault Date:dec-11-95
7:13pm

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