Title: Tabbouli Salad
Categories: Salads, Vegetables
Yield: 6 servings

1 c Bulgur wheat, uncooked
1/3 c Vegetable oil
2 ts Salt
1/2 c Parsley, chopped
2 ts Mint, dry crumbled
2 ea Tomatoes, chopped
2 c Boiling water
1/3 c Lemon juice
1 ts Pepper
3 tb Mint, fresh chopped or,
6 ea Green onions tops, minced

Pour boiling water over wheat in a bowl. Let stand one hour. Drain
well and return to bowl. Add remaining ingredients and blend well.
Chill at least two hours. Serve on a bed of lettuce.

MMMMM

Title: Velvet Smooth Cream Pies
Categories: Pies, Desserts
Yield: 1 pie

3/4 c C and H Granulated Sugar
1/3 c All-purpose flour
1/4 ts Milk
2 Eggs; or…
3 -Egg yolks
1 tb Butter or margarine
1 ts Vanilla
1 9″ pastry shell
— (baked and cooled)

In a saucepan mix sugar, flour and salt. Add milk and eggs. Beat with a
whisk until smooth. Bring to boil over medium heat stirring constantly.
Continue cooking and stirring until smooth and thickened. Remove from
heat, stir in butter and vanilla. Cool 5 minutes. Pour into pastry
shell. Chill until set.

BANANA CREAM PIE: Make a base filling; cool. Slice 2 or 3 large bananas
in bottom of baked pie shell; add cooled filling and chill. Serve with
Whipped Cream Topping.

BUTTERSCOTCH CREAM PIE: Use 3/4 cup firmly packed C and H Golden or Darn
Brown Sugar instead of granulated sugar in basic filling recipe; increase
butter to 3 tablespoons. Top with Tall ‘N’ Tender Meringue (see separate
recipe) or chill and serve with Whipped Cream Topping.

COCONUT CREAM PIE: Stir 1 cup flaked coconut into basic filling before
pouring into baked pie shell. Top with Tall ‘N’ Tender Meringue or chill
and serve with Whipped Cream Topping. Garnish with toasted coconut, if
desired.

CHOCOLATE CREAM PIE: Make basic filling; add 1/2 cup semi-sweet chocolate
pieces to hot, cooked filling in saucepan. Stir until completely melted.
Pour into baked shell; chill. Spread with Whipped Cream Topping; garnish
with shaved chocolate.

MICROWAVE DIRECTIONS: Combine sugar, flour and salt in deep 2 quart glass
mixing bowl. Add eggs and milk. Beat with whisk until smooth. Microwave
at full power 8 minutes, stirring 3 times. Precede {sic} as recipe
directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

—–

Title: Mustard Dipping Sauce
Categories: Sauces, Dips, Japanese
Yield: 12 servings

2 tb Soy sauce 2 tb Sake
1 tb Mustard dijon 1/4 ts Sauce hot-pepper

Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Will
keep short periods if refrigerated. Serve: as a dip for meat balls or egg
rolls.

—–

Title: Southwestern Meatball Soup
Categories: Soups/stews, Pork/ham, Ground beef, Beef
Yield: 6 servings

3/4 lb Ground Beef 1 x Med Onion, peeled minced
3/4 lb Ground Pork 1 x Clove garlic, crushed
1/3 c Uncooked long grain Rice 2 tb Salad Oil
1 x Egg, slightly beaten 1/2 c Tomato paste
1 ts Dried Oregano 10 c Beef Bouillon
1 ds Salt Pepper, to taste 1/2 c Chopped fresh coriander

Can substitute parsley for coriander, if neccessary.
Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon
pepper (or to taste) in a large bowl. Shape into small balls, about the
size of golf balls. Saute onion and garlic in heated oil in a large kettle
until tender. Mix in tomato paste. Add bouillon; season with salt and
pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly,
covered, about 30 minutes, until meatballs are cooked. Stir in coriander
or parsley.
Serves 6 to 8.

—–

Title: JAMBALAYA #2 (BERNARD CLAYTON, JR.)
Categories: Stews, Cajun, Ham, Fish, Main dish
Yield: 12 servings

———————————–BROTH———————————–
Shells from 2 lb raw shrimp
6 c Water
6 Peppercorns
1/2 c Chopped onion
1 Rib celery, chopped
1 Bay leaf

————————————STEW————————————
1 lb Creole-Cajun sausage, in 1″
-Pieces (Andouille, Boudin
-blanc, Boudin rouge OR a
-polish sausage (Kielbasa)
1 lb Smoked ham, in 1/2″ cubes
-Tasso ham preferred
1 c Finely chopped green peppers
1 c Finely chopped celery
2 c Finely chopped onion
1 cl Garlic, minced
1/2 c Tomato puree
1 cn (16 oz) tomatoes OR
1 c Ripe tomtoes, peeled, seeded
-chopped
1 Recipe shrimp broth OR
7 c Fish stock
1/2 ts Dried thyme
1 Bay leaf
1 ts Dried oregano, crushed
1 ts Red pepper or to taste
1/2 ts Dried basil
1 ts Freshly ground black pepper
1 1/2 c Raw rice (Texmati, if it’s
-available)
2 c Shucked oysters
1 lb Fresh crab meat, picked over
1 c Finely chopped green onions

BROTH: Peel and devein the shrimp and set the meat aside. Put the shells
and other ingredients into a medium saucepan and bring to a boil. Reduce
the heat and simmer 20 minutes. Strain the broth through a chinois or
seive. Much of the flavor is in the shells, so press and pound with a
heavy spoon or pestle until all the moisture has been extracted. Discard
shell residue and reserve broth. STEW: Drop the sausage pieces into a
large, heated saucepan or casserole and sear over medium-high heat. Stir
frequently. Cook for about 10 minutes. The sausage will render
considerable fat as it cooks. Pour off and discard all but 1 tablespoon of
the fat.
Add the ham pieces and continue cooking, stirring often, for an
additional 10 minutes.
Add the peppers, celery, onions, and garlic. Scrape the bottom with a
wooden spoon or spatula as the mixture cooks to loosen and incorporate the
brown particles stuck to the bottom of the pan.
Cook about 15 minutes.
Add tomato puree and tomatoes. Stir to blend and cook together for
about 3 minutes.
Pour in the reserved broth and bring to a boil. Add thyme, bay leaf,
oregano, red pepper, basil and black pepper. Cook over low heat for 1
hour.
Add rice, cover and cook for 15 minutes.
Add reserved shrimp, oysters, and crab and cook 5 minutes more.
Stir in the green onions. Taste for salt.

To Serve: Ladle from the pot or heated tureen into leated large, shallow
soup bowls.

—–

Title: Amish Bean Soup
Categories: Ham, Soups
Yield: 1 servings

1 Lb (2 cups) navy beans —
: dried
2 1/2 qt water
1 meaty ham bone — 1 1/2 Lbs
1 clove garlic — minced
1 sm bay leaf
1 c cubed potatoes
1 c celery — thinly sliced
1 c onion — finely chopped
1 c carrots — cubed
: salt and pepper — to taste

Boil the beans in the water for 2 minutes before
removing them from the heat to let stand for 1 hour.
Then add the ham bone, garlic and bay leaf to the
beans, and cover and simmer them for 2 hours or until
the ingredients are almost tender. Add the vegetables
and salt and pepper to taste, and simmer them for 1
hour longer. Remove the ham bone, cut off the meat and
dice it to add to the beans. Reheat the soup almost to
boiling, then remove the bay leaf.

Recipe By : Ilogal@aol.com

—–

Title: SESAME BROCCOLI CAULIFLOWER SALAD
Categories: None
Yield: 4 servings

1 lb Broccoli, cut into 2-inch
-pieces
1 lb Cauliflower, separated
-in flowerets
1/4 c Chopped green onions
1/4 c Soy sauce
1 tb Toasted sesame seeds
1 tb Oriental sesame oil
1 1/2 ts Honey
1/4 ts Chili oil or
pn Cayenne pepper
Salt to taste
Lettuce leaves
Tomato wedges

1. Cook broccoli and cauliflower separately in boiling
water until crisp-tender, about 10 minutes. Rinse
under cold water to stop the cooking; drain well.
Refrigerate.

2. Mix green onions, soy sauce, sesame seeds, sesame
oil, honey, chili oil and salt. Taste and adjust
seasonings. Toss with broccoli and cauliflower. Serve
on lettuce leaves. Garnish with tomato wedges.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

—–

Title: BRANDIED FRUIT MELANGE
Categories: Fruits, Desserts
Yield: 8 servings

1/2 c Brandy, or 1/2 c apple juice
– plus 1 tsp. brandy extract
1/4 c Firmly packed brown sugar
1 3 to 4-inch cinnamon stick
2 c Fresh frozen peach slices
2 md Unpeeled Granny Smith apples
– cored and sliced and cut
– in half
2 md Seedless oranges, peeled,
– and sectioned
1 c Halved strawberries
1 md Kiwi fruit, peeled 7 sliced

In a small saucepan, combine brandy, brown sugar
and cinnamon stick; mix well. Bring to a boil over
medium-high heat, stirring constantly. In large bowl,
combine peaches, apples and oranges; mix well. Pour
hot brandy mixture over fruit; mix gently. Cover;
store in refrigerator 8 to 10 hours or overnight,
stirring occasionally. Just before serving, remove
cinnamon stick. Add strawberries and kiwi fruit; toss
lightly. Spoon into clear glass serving bowls to show
off the bright colors. Makes 8 1-cup servings.

—–

I found this recipe in the December ’94 Vegetarian
Times! Enjoy!

Low-Fat Eggnog

1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
Nutmeg

Combine sugar, egg whites, water and
cream of tartar in a large not-aluminum
metal bowl; whisk to blend. Set bowl over
a pan of simmering water, taking care that
the bowl does not touch the water. Beat
with an electric mixer on medium about 10
minutes, until mixture registers 140 degress
on a candy thermometer and is very thick and
fluffy. Continue to beat 3 more minutes; remove
from heat and beat until mixture has cooled
slightly.

Pour milk and vanilla into another large bowl.
Add egg white mixture and brandy or rum; combine
gently with a whisk. Serve well-chilled and dusted
with Nutmeg. (Nog will separate when standing,
but is easily recombined by whisking.) Serves 8

Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.;
2MG CHOL; 96 MG SOD.; 0 FIBER. OVO-LACTO

CROCK-POT BEEF VEGETABLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Roast
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stew beef — trim, bite size
1 cn Stewed tomatoes — sliced
3 Potatoes — peeled, diced
2 Carrots — peeled, pennied
1 Garlic clove — crushed
3 Peppercorns
1 Bayleaf
1 Celery stalk — chopped
1 Small onion — diced
4 c Water
Salt and pepper to taste
1/2 ts Thyme
1 t Parsley — chopped
2 Beef bouillon cubes
1 tb Worcestershire sauce
2 c Frozen mixed vegetables

Place all except frozen vegetables in crock pot. Turn
on low and cover, cooking for 6 hours. One half hour
before serving, turn up to high, add frozen veggies,
stir and cover. NOTES: If you are in a hurry you can
do this in 3 1/2 hours on high heat. Remove the
bayleaf before serving. You can add 1/2 cup of red
wine with the vegetables for a more robust flavor.

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