Title: PETITE FRENCH PEAS WITH PINEAPPLE MINT
Categories: Vegetables
Yield: 6 servings

2 tb Unsalted butter
4 c Fresh petit pois or other
-sweet baby peas
3 sm Onions, thinly sliced
2 sm Carrots, peeled/thin sliced
1 tb Lemon juice
1/4 c Chicken stock
1 ts Sugar
Salt white pepper to taste
Bouquet garni consisting of
-1 sprig each pineapple mint
-french thyme, and parsley
1 sm Head butter lettuce shredded
2 tb Pineapple mint, chopped

Heat butter in a medium saucepan with a tight-fitting lid, then add
peas, onions, carrots, lemon juice, chicken stock, sugar, salt,
pepper and bouquet garni. Stir well, then cover with shredded
lettuce. Cover pan and simmer for 30 to 45 minutes or until
vegetables are tender. Remove bouquet garni, taste for seasoning and
cook 5 minutes longer. Sprinkle mint leaves over peas and serve
immediately.

Source: Shepherd’s Garden Seeds pamphlet.

MMMMM

BEEF AND VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Corn oil
1 lb Stewing beef, cut into
-1/2-inch cubes
1 lb Sweet Italian sausage links,
-sliced
1 cn Tomatoes (28 ounces)
3 c Water
1 c Chopped onion
1 t Salt
1 tb Worcestershire sauce
2 lg Potatoes, peeled, cut into
-1/2-inch cubes
1 c Sliced celery

In a large, heavy kettle, heat the oil; add the beef
and brown on all sides. Remove the meat with a
slotted spoon and set aside. Add the sausage to the
kettle and brown on all sides. Drain off the drippings
from the kettle. Add the tomatoes, water, onion,
salt, Worcestershire sauce and the reserved browned
beef. Bring to a boil, then reduce the heat; simmer,
covered, until almost tender, about 1 1/2 hours. Add
the cubed potatoes and sliced celery; simmer until the
vegetables and meat are tender, about
20 minutes more.

[THE BALTIMORE SUN; January 16, 1991]

Posted by Fred Peters.

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Black Bean Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil
1 tablespoon whole cumin seeds
2 cloves garlic — minced
2 large onions — coarsely chopped
4 stalks celery — cut into chunks
1 large green bell pepper — diced
6 cups water
1 smoked ham hock or pig’s knuckle — optional
3 large carrots, peeled — cut into chunks
2 bay leaves
1 teaspoon ground coriander
1 teaspoon dried thyme
1 1/2 cups dried black beans — picked over rinsed
1/3 cup coarse bulgur wheat — optional
1 cup minced fresh coriander (cilantro) — tightly packed
or
parsley
1 teaspoon salt — or to taste
1/2 cup dry sherry — optional

serves 8

Author’s Notes: A smoked ham hock or pig’s knuckle give this soup an appealing
smoky flavor, but the vegetarian version is equally delicious. The bulgur whe
at acts as a thickener; alternatively, you can puree abut a cupful of the cooke
d beans and stir them back in if the soup is too thin.

Heat the oil in the cooker. Add the cumin, stirring constantly for 5 seconds.
Add the garlic and onions and saute until the onions are soft, about 3 minutes
. Add the remaining ingredients except the fresh coriander, salt, and sherry.
Lock the lid in place and over high heat bring to high pressure. Adjust heat
to maintain high pressure, and cook for 35 minutes. Let the pressure drop natu
rally or use a quick release method. Remove the lid, tilting it away from you
to allow any excess steam to escape. Remove the bay leaves and ham hock (if us
ing). Stir in the coriander, salt to taste, and the sherry (if desired) while
the soup is simmering. Adjust the seasonings and serve.

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Chicken Chow Mein

Recipe By : Sue Klapper – KCXJ08A
Serving Size : 4 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons oil
2 cloves garlic — minced
2 small chicken breasts, boneless — cut
s
8 mushrooms — sliced
2 stalks celery — cut into strips
1/4 cup bamboo shoots — sliced
Seasoning Sauce:
1 chicken bouillon cube — dissolve 1
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
5 ounces chow mein noodles

Note: Warm chow mein noodles in 325 degreen oven for 5
minutes.

Combine sauce ingredients and set aside. Add oil to hot
wok. Swirl, add garlic and stir fry for 30 seconds. Add
chicken. Stir fry for 3 minutes or until chicken turns
opague. Remove and set side. Add vegetables and stir fry
over medium heat for 2 minutes. Push vegetables to sides of
wok. Restir sauce mixture and add to center of wok,
stirring until thick and bubbly. Add chicken and heat.
Serve with chow mein noodles.

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Mushrooms, Tofu and Snow Peas in Soy Ginger Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small onion halved and
Sliced thin crosswise
1 tablespoon Vegetable oil
1/4 pound Mushrooms sliced thin
1 Garlic clove
2 teaspoons Minced gingerroot
3/4 teaspoon Cornstarch dissolved
In 2 Tablespoons cold water
3 tablespoons Soy sauce
1/2 pound Firm tofu drained — wrapped
In a double thickness of
Paper towels for 15 minutes
And cut into 1/4 inch thick
Slices
1/4 pound Snow peas — strings discarded
Cooked rice

In a skillet brown the onion over moderately high heat, stirring occasionally,
add the mushrooms and saute the mixture, stirring until the mushrooms are
tender. Add the garlic and the gingerroot and saute the mixture, stirring for
1 minute. Stir the cornstarch mixture, add it to the skillet with the soy
sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and
turning the tofu to coat it with the sauce for 2 or 3 minutes. Stir in the
snow peas and cook the mixture stirring gently for 30 seconds and serve the
tofu mixture over the rice. Serves 2

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SPRING ROLLS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Meats
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground Pork
1 t Soy Sauce
1 t Dry Sherry
1/2 ts Garlic Salt
2 tb Vegetable Oil
3 c Fresh Bean Sprouts
1/2 c Sliced Onion
1 tb Soy Sauce
1 tb Cornstarch
3/4 c Water, Divided
8 Sheets Egg Roll Skins
1/2 c Prepared Biscuit Mix
1 Egg, Beaten
Vegetable Oil For Frying
Hot Mustard
Tomato Catsup
Soy Sauce

Combine pork, 1 teaspoon soy sauce, sherry and garlic
salt; mix well. Let stand 15 minutes. Heat 2
tablespoons oil in hot wok or large skillet over
medium-high heat; brown pork mixture in hot oil. Add
bean sprouts, onion and 1 tablespoon soy sauce.
Stir-fry until vegetables are tender-crisp; drain and
cool. Dissolve cornstarch in 1/4 cup water. Place
about 1/3 cupful pork mixture on lower half of egg
roll skin. Moisten left and right edges withcornstarch
mixture. Fold bottom edge up to just cover filling.
Fold left and right edges 1/2 inch over; roll up
jelly-roll fashion. Moisten top egde with cornstarch
mixture and seal. Complete all rolls. Combine biscuit
mix, egg and remaining 1/2 cup water in small bowl;
dip each roll in batter. Heat oil for frying in wok
or large saucepan over medium-high heat to 370oF. Deep
fry rolls, a few at a time, in hot oil 5 to 7 minutes,
or until golden brown, turning often. Drain on paper
towwels. Slice each roll into 4 pieces. Serve with hot
mustard, catsup and soy sauce as desired. Typed by
Syd Bigger.

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TANTE’S BOOZE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Cake Mixes Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-ELAINE RADIS BGMB90B
1 pk Orange Supreme Cake Mix
1 pk Instant vanilla pudding
1/2 c Oil
4 Eggs
1/2 c Orange juice
1/4 c Galliano liqueur
3/4 c Vodka

1. Lightly grease and flour a 10″ spring form pan.
2. Mix all the ingredients together in a mixer until
well blended.
3. Pour into the pan and bake in a preheated oven at
350 degrees for about 50 minutes.
4. Let cool on a rack for 25 minutes before
removing from the pan.
NOTE: This makes a great adult Halloween cake. Frost
with orange cream cheese frosting and decorate like a
jack-o-lantern. And it is EASY!

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PEANUT BUTTER CHIFFON PIE

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
2 teaspoon Unflavored gelatin
1/2 teaspoon Nutmeg
1/4 teaspoon Salt
1 cup Water
1/2 cup Peanut butter
2 Egg yolks — slightly beaten
1 teaspoon Vanilla
2 Egg whites
2 tablespoon Sugar
1/2 cup Whipping cream
1 Fully ripened banana (opt.)
1 9″ baked pastry shell — cooled

Mix first 4 ingredients together.Slowly,add water to peanut butter. Blend
until smooth;stir in the egg yolks.Add the gelatin mixture.Cool and stir
until mixture thickens slightly.Add vanilla and chill until partially
set.Beat egg whites to soft peaks,add 2 tbsp. sugar beating to stiff
peaks;fold into first mixture.Whip cream until stiff and fold into pie
mixture.Slice banana,if desired,into pastry shell and top with the
filling.Garnish with globs of whipping cream with a slice of banana in each
glob.

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Hawaiian Cake

Recipe By : Women’s Circle, Home Cooking
Serving Size : 12 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 1/4 ozs Duncan Hines® Moist Deluxe White Cake Mix
3 ozs fat-free vanilla pudding
8 ozs fat-free cream cheese — softened
8 ozs Cool Whip Lite® — thawed
20 ozs crushed pineapple — drained
1/4 c coconut
1/4 c walnuts — chopped
1/4 c maraschino cherries — drained and chopped

Preheat oven to 350. Prepare a 13 x 9″ pan with cooking spray and flour;
set aside. Prepare cake mix according to package directions. Pour into
prepared pan. Bake for 15 minutes or until done. Meanwhile preapre vanilla
pudding according to package directions. Add cream cheese and whipped
topping to vanilla pudding. Spread over cooled cake. Sprinkle with drained
pineapple over pudding mixture. Then, sprinkle with cherries, walnuts, and
coconut.

– – – – – – – – – – – – – – – – – –

Per serving: 294 Calories; 7g Fat (22% calories from fat); 6g Protein; 51g
Carbohydrate; 3mg Cholesterol; 352mg Sodium

Serving Ideas : Refrigerate until ready to serve.

—
Anita A. Matejka

Texas, USA

9 eggs, separated, room temperature
1 1/2 cups sugar
2 cups sifted all-purpose flour
1/2 tsp salt
1 tblsp lemon juice
grated peel of 3 lemons
grated peel of 5 oranges
1/2 cup lemon juice (about 3-4 lemons)
2 cups orange juice (about 6-8 oranges)
1 1/2 cups sugar
1 1/2 cups shredded coconut

Preheat oven 350 degrees. Spray 3 (8 inch) round cake pans with
vegetable cooking spray. In large bowl, beat egg whites until they
hold stiff but moist peaks. In large bowl, beat egg yolks until
lemon colored and very light. Slowly beat in 1 1/2 cups sugar.
Fold in egg whites. Gently fold in flour, salt and 1 tablespoon
lemon juice, mixing only enough to blend in flour. Divide batter
equally among prepared pans. Bake in preheated oven 35-45 minutes
or until a wooden pick inserted into center comes out clean. In a
medium size bowl, combine citrus peels and juices, 1 1/2 cups sugar,
and 1 cup of coconut. Stir mixture to dissolve sugar. Remove cake
layers from pans to trays. Spoon citrus mixture over tops of warm
layers; cool. Stack layers on a serving plate. Let stand several
hours before serving to allow cake to absorb liquid. To serve,
sprinkle with remaining 1/2 cup coconut.

Makes: 1 (8 Inch) layer cake