Title: Vegetable Burger Soup
Categories: soups
Yield: 1 servings

1/2 lb ground beef
2 c water
1 cn (16-oz) stewed tomatos
1 cn (8-oz) tomato sauce
1 pk (10-oz) frozen mixed
1 vegetables
1/4 c dry onion soup mix
1 ts sugar

In large saucepan, brown ground beef. Drain off excess fat. Stir in water,
stewed tomatos, tomato sauce, vegetables, onion soup mix and sugar. Bring
to boiling. Cook and simmer 20 minutes.

—–

Chili Spaghetti

Recipe By : =

Serving Size : 4 Preparation Time :0:30
Categories : Favorites Pasta
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb lean ground beef
1 small onion
1 clove garlic
14 ounces dry spaghetti — cooked
4 cups tomato sauce
4 ounces lowfat cheddar cheese — shredded
1 small pimientos — jar
1 teaspoon chili powder
pinch salt
1/8 teaspoon pepper

Saute meat, onion and garlic in skillet till meat is cooked. Drain =

well. Add remaining ingredients except cheese and simmer 10 mins. Add =

cheese and cook till melted.

Each serving:

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 32769 0 0 0 0 0 0

Title: MIKEY’S MACKEREL CAT MUNCHIES
Categories: Animal
Yield: 1 servings

1/2 c Canned mackerel, drained
1 c Whole-grain bread crumbs
1 tb Vegetable oil
1 ea Egg, beaten
1/2 ts Brewer’s yeast, optional

Preheat oven to 350 degrees. In a medium-sized bowl, mash the mackerel
with a fork into tiny pieces. Combine it with the remaining
ingredients and mix well. Drop mixture by 1/4 teaspoonfuls onto a
greased cookie sheet. Bake for 8 minutes. Cool to room temperature
and store in an airtight container in the refrigerator.

from “Cat Nips!” by Rick and Martha Reynolds ($ 8.95; Berkley)

reprinted in the Sacramento Bee, December 12, 1992

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Pierogi Dough 1

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 eggs
1/2 teaspoon salt
1/3 cup water

This is my Grandmother’s recipe, and I’ve eaten many dozens of Pierogi from
it. My personal favorite is the cheese filling, but I’ll also include the
sauerkraut filling. By the way, these come from Poland.

Mound flour on bread board with a well in the center. Drop eggs and salt into
well. Add water, working from center to outside of mound, mix flour into
liquid in center with one hand and keep dough mounded with the other. Knead
until well mixed and firm. Cover dough with a warm bowl and let rest 10
minutes.

Divide dough into halves. Roll out 1/2 dough on floured surface as thin as
possible. If it gets too thick, it turns noodle-like and they are no good.
Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to
one side of center. Moisten edges with water fold over and pinch edges
together. Be sure they are sealed well or all the filling will leak out.
Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they
float. Lift out of water with perforated spoon, and drop them into a frying
pan with butter or margarine. Fry until golden.

This recipe yields only about a dozen. I always double or triple it. If I’m
going to go thru the trouble of making them, I’m going to freeze some too. If
you want to freeze them, make sure you boil them first, then rub margarine on
them so they don’t stick together in the freezer. Then thaw in the microwave
and drop them in the frying pan.

– – – – – – – – – – – – – – – – – –

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Nancy’s Ice Cream Kolacky
Categories: Cookies
Yield: 8 servings

1 pt Vanilla; or
French vanilla ice cream
1 lb Margarine
4 c Flour
Solo brand fruit filling; yo
-ur desired flavor
Powdered sugar

Recipe by: Hammond times (Cook of the week), 12/7/95
Preparation Time: 24:0
Add flour to margarine and crumble in pastry blender. Add ice cream to
crumbled mixture and, using dough hooks, work into dough. (If you don’t
have dough hooks, use your hands. Rubber gloves will help cut down the
cold.)
When dough is smooth, shape into ball and refrigerate overnight.
Roll dough to about 1/8-inch thickness on a floured surface.
Using the rim of a glass dipped in flour, cut out circles.
Authur comments: Christmas just isn’t Christmas for the family and friends
of Nancy Koronkowski until they catch the aroma of ice cream kolacky
wafting from her oven door.
Nancy’s mother, Valentina Nowak, was known as a great cook and a
fantastic baker. As a child, Nancy gobbled up her share of yummy
pastries, paying scant attention to how they were created.
Before Valentina died, she told her daughter, “Nancy, you’ve got to learn
to make ice cream kolacky.”
But it wasn’t until after her mother’s death that Koronkowski found in a
church cookbook the recipe she’s sharing today.
Her efforts were rewarded when her daughter, Karyn, said, “Mom, these
kolacky taste just like Grandma’s.”
When first married, Koronkowski scouted for recipes in cookbooks because
she was embarrassed to ask her mother.
“Once I asked Mom how to make chicken soup,” she recalls. “Mom and her
friend had a good laugh and Mom said, ‘Just throw the chicken in the pot
and cook it!’ ”
Today, Koronkowski loves cooking.
She has a cabinet full of recipes and is fond of making soups, including
chicken and oxtail. Each Christmas Eve, in keeping with tradition, she
makes Polish sausage.
For Koronkowski, cooking and baking are ways to make her family happy.
“My husband, Bob, loves my cooking,” she said.
Actually, Koronkowski makes kolacky throughout the year because her
family and friends keep asking for it. Each Christmas, she bakes 10-12
batches of kolacky to share with others. There’s just one problem with
this moist, subtly sweet cookie. Once you bake them, your family is
likely to expect them year after year.
Place on cookie sheet and make a thumbprint in center of each.
Fill thumbprints with 1/2 teaspoon Solo filling.
Bake in 350-degree oven for 20 minutes.
Sprinkle with powdered sugar when cool.

—–

Rice Pudding 1

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups brown rice,cooked
3/4 cup skim milk
3/4 cup water
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon

Combine and bake covered for 45 mins or till set.

– – – – – – – – – – – – – – – – – –

Title: KUNG PAO STIR-FRY
Categories: Chinese, Chicken
Yield: 6 servings

1 Whole chicken breast,
-skinned and boned
2 tb Cornstarch, divided
3 tb Kikkoman teriyaki sauce,
-divided
1/4 ts Ground red pepper (cayenne)
3/4 c Water
4 tb Distilled white vinegar
3/4 lb Romaine lettuce
2 tb Oil, divided
1/3 c Roasted peanuts

Cut chicken into thin strips. Combine 1 Tb. each
cornstarch and teriyaki sauce with red pepper in small
bowl; stir in chicken. Let stand 15 minutes.
Meanwhile, combine water, remaining 1 Tb. cornstarch
and 2 Tb. teriyaki sauce with vinegar; set aside.
Separate and rinse lettuce; pat dry. Cut leaves
crosswise into 2″ strips. Heat 1 Tb. oil in hot wok
or large skillet over high heat. Add chicken and
stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil
in same pan. Add lettuce; stir-fry 1 minute. Stir in
chicken and teriyaki sauce mixture. Cook and stir
until mixture boils and thickens. Remove from heat;
stir in peanuts. Serve immediately.

Note: I think I would substitute onion pieces for the
lettuce, perhaps 1 lg. onion, cut into 1/4″ pieces.
Serves: 4

From: Kikkoman recipe booklet Posted by: Debbie
Carlson 7/92

—–

CHESTNUT PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn Whole chestnuts, drained
(11 ounces each)
1 cn Condensed consomme’
1 tb Butter
1/3 c Light cream

In a saucepan combine chestnuts, celery, and
consomme’. Boil until consomme’ is absorbed. Press
chestnuts through a sieve or whirl in a blender. Stir
in butter and cream. Serve with Wild Boar. NOTE:
Chestnut Puree is also an excellent accompaniment for
turkey, fillet of beef, and lamb.

Adaption from recipe by Claude Bouchet, Jockey Club
(Washington, D.C.) Campbell’s Great Restaurants
Cookbook, U.S.A. Electronic format courtesy of Karen
Mintzias Submitted By KM@SALATA.COM (KAREN MINTZIAS)
On 23 NOV 95 232154 -0800

– – – – – – – – – – – – – – – – – –

Cauliflower and Coconut Soup

Recipe By : Jane Suthering, Sainsbury’s Vegetarian Suppers, p72
Serving Size : 5 Preparation Time :0:45
Categories : Vegetarian Beans
Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sunflower oil
1 onion — chopped fine
1 large carrot — diced
1/2 pound cauliflower florets
1 cooking apple — peeled and diced
1/2 teaspoon cumin — ground
1/2 teaspoon coriander — ground
1/2 teaspoon turmeric — ground
1/2 teaspoon ginger — ground
1/4 teaspoon chili powder or Tabasco — to taste
1 litre vegetable stock — (2 cubes)
2 ounces creamed coconut — grated
3 tablespoons coriander leaves — chopped
or parsley
1 can borlotti beans — drained
salt and pepper — to taste

Fry onion and carrot in oil for 5 mins. Add cauliflower, apple and
spices, stir well and cook for 1 – 2 mins.
Add stock, bring to boil, then cover and simmer for 20 mins.
Stir in rest of ingredients and simmer until the coconut has melted.
Serve hot.

– – – – – – – – – – – – – – – – – –

NOTES : Freezes well. If making to freeze straight away, add coconut and
heat till melted. Then add cold beans and coriander and leave to cool.
Beans sink, so for even distribution add some to each container.
I grate coconut straight into the soup with a rotary grater.
Red beans make a nice contrast to the yellow soup, but you could use any
cooked beans.
1 tin (410g) of red kidney beans gave 8 oz drained beans, about 1 1/2
cups.
1 cauli gives 1 lb florets.

Title: Nutty Shrimp (Or Chicken) Pasta
Categories: Fish/shellf, Thai
Yield: 8 servings

1 lb Pasta of your choice,
Prepared
1 pk A Taste of Thai Peanut Sauce
Mix
1 cn A Taste of Thai coconut Milk
(reg )
1 lb Cleaned medium shrimp or
Bite-size
Boneless/skinless chicken
1 c Bean sprouts (optional)
1/4 c Unsalted peanuts; chopped
1/2 c Scallions; chopped

In saucepan bring coconut milk to a boil. Stir in peanut sauce mix.
Add shrimp or chicken. Cook until done. Add bean sprouts. Combine
sauce and prepared pasta. Sprinkle withchopped peanuts and
scallions. [IG’s guesstimation is 8 servings.]

A Taste of Thai may be found in your store’s Asian food section. If
not, please call 1-800-243-0897.

Source: Coupon circular, 2/11/96.

Typing MM format provided by Iris Grayson.

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