Title: Cobbler – Joan Elian
Categories: Desserts, Fruits
Servings: 8

1 cn Any unsweetened fruit
1 c Flour
2 ts Baking powder
1/2 ts Salt
1 c Milk
1 c Sugar
1 Stick butter

Coat baking dish with butter. Put in fruit. Mix flour, b. powder,
salt,
milk and sugar. Pour over fruit. Melt butter and pour over top. Cook
350
35 minutes.

About 1/2 fills bowl and swells to fill all.

(variant) Of Kettles Chronicles (p. 64): 3/4 c milk and flour.
melt butter in baking dish in 350 oven. Make batter and pour over
butter. Don’t stir. Add fruit on top. Don’t stir. 350 1 hour.

MMMMM

BRYN TEG RED FLANNEL HASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corned beef brisket —
Chopped, cooked
1/2 c Chopped cooked vegetables,
Such as –
Carrots, parsnips, cabbage,
Onions
1 c Cooked beets — chopped
2 c Boiled potatoes — chopped
Bacon fat or vegetable
Shortening
1/2 c Beef broth
1 tb Parsley — chopped
4 Poached eggs — optional

Toss the chopped meat and vegetables in a mixing bowl.
Heat a skillet containing fat or shortening about 1/4
inch deep. Spread the hash smoothly to cover the
bottom of the pan, tamping it down a bit and adding a
little broth. Cook without stirring over very low
heat, until the hash begins to brown at the edges, at
least 30 minutes. Fold it as you wouldan omelet and
slide it onto a hot platter. Sprinkle with parsley.
Poached eggs can be placed on top when served.

Recipe By : L.L. Bean Book of New England Cookery

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BREAKFAST PORTOBELLOS WITH SHIITAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md -to large fresh portobello
-caps, 4-6 inches across
-cleaned
3 tb Olive oil
4 oz Shiitake mushrooms — stems
-removed and caps sliced
1/2 sm Onion — finely diced
1 c Fresh corn kernels
1/3 c Toasted pine nuts
1/2 c Fried, crumbled bacon (opt)
Salt
8 Eggs

Preheat oven to 400 degrees. Place portobello caps,
gill sides up, in a large baking dish and bake 5
minutes. Meanwhile heat oil in a large saute pan over
high heat. Add shiitakes, onion, and corn; saute until
mushrooms are limp and corn tender, 3-4 minutes. Add
pine nuts and bacon if using and stir well. Be sure to
season well. Remove mushrooms from oven and evenly
divide shiitake mixture among 4 caps smoothing
surface. Make sure caps lay as flat as possible so
that eggs do not slide to one side while baking. Crack
2 eggs on top of each mushroom.
Lightly salt eggs and return dish to oven. Bake
until eggs are done to your liking, then serve at once.

Nutritional info per serving: 485 cal; 19g pro, 39g
carb, 32g fat (55%)

Source: A Cook’s Book of Mushrooms by Jack Czarnecki
Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford

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Title: GREAT GORPIES
Categories: Snacks, Nuts, Chocolate
Yield: 36 servings

1 c Margarine
1 c Brown sugar
1 Handful* raisins
1 Handful* peanuts
1 Handful* chocolate chips
2 c Flour (white or half white
-and half whole-wheat)
1 ts Baking soda
2 ts Milk

Cream shortening and sugar till smooth. Add all the handfuls. Mix
well, then add combined flour and baking soda. Add milk. Drop by
tablespoons on greased cookie sheet. Bake at 350~ about 10 minutes or
until done. Leave on cookie sheet a minute or two before lifting them
off, as they might crumble. Makes 3 doz. *Handfuls are adult
handfuls. If children are making this they will need 2-3 handfuls.
Ratio of handfuls can be adjusted – you might want to go heavier on
the raisins and peanuts and lighter on the chocolate chips.

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Easy Chili con Carne

Recipe By : Betty Crocker’s Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound ground beef
1 Large onion — chopped
— (about 1 cup)
2 Cloves garlic — crushed
2 Tablespoons chili powder
1/2 Teaspoon salt
1 Can whole — (16 ounces)
tomatoes — undrained
1 Can red kidney — (15-1/2 ounces)
beans — undrained

Cook ground beef, onion and garlic in 3-quart saucepan, stirring
occasionally, until beef is brown; drain. Stir in remaining
ingredients except beans; break up tomatoes. Heat to boiling;
reduce heat.
Cover and simmer 1 hour, stirring occasionally.
Stir in beans. Heat to boiling; reduce heat. Simmer uncovered
about 20 minutes, stirring occasionally, until of desired thickness.
4 SERVINGS;
415 CALORIES PER SERVING.

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Title: Linda Williams’ Many Bean Soup
Categories: Soups, Beans
Yield: 1 servings

Formatted by: Gaye Levy
-DTXT63A
2 c Mixed beans
2 tb Salt
1 Hambone or hamhock
1 Large onion, chopped
1 Lg can chopped tomatoes;
-undrained
1 ts Chili powder
1/4 ts Garlic powder
1 c Diced carrots
1 Juice of 1 lemon

Wash the beans and pick them over. Cover with water and let soak
overnight. Drain the soaked beans. Put the beans in a large pot. Add
2 qts. of water and bring to a boil. Turn the heat down and simmer 2
1/2 to 3 hours. Add all the other ingredients and simmer another 45
mins.

If you want, you can also add 1 C of diced potatoes. This is a
wonderful soup!

Gayes notes: I used 1/4 lb smoked turkey instead of the hamhock.
Also, I used 2 9 oz cans of tomatoes. Next time, I will only use one
can.

MMMMM

Vegetable Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetable
Bean Vegetarian
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Knoor Vegetable Soup Mix
4 1/2 cup Water
1 11.5 oz can vegetable juice
1 Vegetarian Veg. Bouillon
Cube (OR 2 beef bouillon
Cubes)
1/3 cup Pasta Flakes
1 pound Frozen soup vegetables
1/2 teaspoon Celery seed
1 tablespoon Dried onion flakes
1 can Chick peas (drained)
1 dash Tabasco (or to taste)
Pepper/Salt to taste

In 3 quart sauce pan, add water, vegetable juice, soup mix, and bouillon cube,
bring to boil. Add pasta flakes, dried onions, celery seed, and frozen
vegetables, lower heat and simmer slowly for 10 minutes. Add drained chick peas
and tabasco, pepper and salt to taste, heat and serve.

For non vegetarian soup can add left over beef or chicken if desired.

– – – – – – – – – – – – – – – – – –

Tomato, Lime Tortilla Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Mexican
Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Onions, chopped
4 ea Garlic cloves, chopped
3 tb Vegetable oil
2 ea Jalapeno chiles, minced
1 t Cumin
1/2 ts Oregano
3 1/2 c Tomatoes, chopped
3 c Stock
1/3 c Lime juice
Salt, to taste
Tortilla chips, crumbled
Cilantro, chopped

In a soup pot, saute onions garlic in oil until
softened. Add the chiles, cumin oregano saute a
few more minutes. Add tomatoes sprinkle with a
little salt. Cover the pot cook gently until the
tomatoes begin to release their juices. Stir
occasionally. Add stock simmer, covered, for 15
minutes. Add lime juice check the seasoning.

Serve topped with crumbled tortilla chips (I find that
these are not necessary) garnish with cilantro.

“Sundays at Moosewood Restaurant”

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BEST APPLE-CRANBERRY-NUT MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Apples — peeled, shredded
1 1/3 c Sugar
1 c Cranberries — chopped
1 c Carrots — shredded
1 c Black walnuts — chopped
2 1/2 c All-purpose flour
1 tb Double-acting baking powder
2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
2 Eggs — beaten
1/2 c Vegetable oil

In a large mixing bowl, combine apples and sugar.
Gently fold in chopped cranberries, carrots, and nuts.
Combine dry ingredients; add to mixing bowl.
Mix w ell to moisten dry ingredients.
Combine eggs and oil; stir into apple mixture. Fill 18
greased muffin tins 2/3
full. Bake at 375 degrees for 20-25 minutes. Cool 5
minutes before removing from pans.

Yield: 18 muffins

Recipe By : Jo Anne Merrill

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE PEPPERMINT DESSERT **
Categories: Ice cream, Chocolate
Yield: 8 servings

——————————PATTI – VDRJ67A——————————
1 c Chocolate wafer crumbs
3 tb Butter; melted
1 qt Peppermint ice cream; soft
1/2 c Chocolate fudge topping

Combine crumbs and butter. Press mixture onto bottom and part way up sides
of 8″ square baking pan. Freeze utnil firm. Spread ice cream over the
frozen crumbs. Cover with chocolate topping. Freeze several hours or
overnight. To serve, let stand at room temperature about 15 minutes; cut
into squares.

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