Title: LAMB MARINADE AND BARBECUE
Categories: Marinades, Main dish, Meats, Bar-b-q
Yield: 8 servings

-ELAINE RADIS
8 lb Lamb leg; boned and
-butterflied
1 1/4 c Olive oil
1/4 c Worchestershire Sauce
2 Garlic clove; diced
3/4 c Soy sauce; light
2 tb Dry mustard
1/4 c Red wine vinegar
1 1/2 tb Parsley, chopped
1/3 c Lemon juice

Mix ingredients together. Marinate butterflied lamb
roast overnight, basting as needed. Cook over hot
grill, baste as needed. Best served medium to rare.
Makes enough marinade for about 6-8lbs of lamb.

This is Lois’ recipe and is our annual July 4th BBQ;
right after the CLYDE BEATTY CIRCUS/still under a
tent!!!!

—–

Title: STIR-FRIED BROCCOLI AND MUSHROOMS
Categories: Chinese, Vegetables
Yield: 4 servings

2 tb Corn Oil
2 c Sliced Mushrooms
1 sm Onion, cut in thin wedges
1/2 ts Salt
Clove Garlic, minced
1/8 ts Pepper
2 c Broccoli Florets

In wok or large skillet heat oil over medium-high. Add
onion and garlic; stir-fry 30 seconds. Add broccoli,
mushrooms, salt and pepper; stir-fry 5 minutes or
until tender-crisp.

—–

Title: Macaroni Salad
Categories: Italian, Pasta, Salads
Yield: 1 servings

– G. Granaroli XBRG76A
– MM:MK VMXV03A
1 lb Elbow macaroni (small) cookd
-according to directions.
4 Hard boiled eggs, chopped
1/2 Green pepper chopped
1/2 Red pepper chopped
2 Fresh tomatoes chopped
2 c HELLMAN`S mayo (regular)
4 tb Oil
4 tb Cider vinegar
Salt and pepper to taste

Drain the pasta well. Mix in the oil and vinegar and mix well. Add all
other ingredients and mix well. Refigerate overnite. The next day, if
it needs more mayo , add it and mix well. Adjust for salt and pepper.
After it sits overnite, it tends to need more salt.

MMMMM

Collard Greens

Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :1:20
Categories : Soul Food Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 each smoked ham hocks
4 cups water
2 pounds collard greens
1 tablespoon salt
1 1/2 teaspoons crushed red pepper — flakes
1 tablespoon sugar
1/4 cup bacon drippings

1) Put the pork skin and bone (smoked ham hocks) into a 5 quart pot with
the water. Heat to boiling, then reduce to a simmer. Cover the pot and
simmer for 45 minutes. Skim the foam from the broth once or twice.

2) Meanwhile, prepare the collards: Cut away the very thick part of stems.
Wash the collard greens thoroughly – They can be very gritty. Drain them by
shaking off any excess water and chop them into small pieces. Stir the
collard greens into the pot and add the salt, red pepper, and sugar. Drizzle
all with the bacon drippings. Cook, covered, at a lively simmer
until the collard greens are tender, about 20 minutes.

3) Turn off the heat and check the seasonings. Cover the pot and let the
collard greens sit a few minutes before serving.

– – – – – – – – – – – – – – – – – –

Title: TZIMMES KUGEL
Categories: Holiday
Yield: 8 servings

2 Granny Smith,apples,peeled
1 Sweet potato (about 1/2 lb )
Peeled
2 White potatoes (about 3/4 lb
Peeled
2 tb Fresh lemon juice
2 Carrots,peeled
1/4 Lemon, unpeeled
1/2 c Golden raisins
6 tb Margarine, melted
1/4 c Frozen juice concentrate
Thawed
1 ts Salt
2 ts Cinnamon
3/4 c Sugar
1/4 c Matzo meal

Preheat oven to 350 deg. Grease 8“x8”x2″ baking
dish, or 2 1/2 quart baking dish. Cut apples and
potatoes in chunks. Grate in food processor fitted
with grater blade. Transfer to large bowl and stir in
lemon juice.
Change to steel chopping blade (no need to wash
bowl). Cut carrots and lemon into chunks and chop
finely. Add to apple potato mixture. Stir in
raisins, 3 tablespoons of melted margarine, orange
juice concentrate, salt, cinnamon, sugar and matzo
meal and mix well.
Transfer to prepared baking dish and drizzle
remaining margarine over. Bake in preheated oven for
1 hour or until browned and firm in center. Makes 8
to 10 servings. NOTE: For pancakes,drop spoonfuls of
mixture into 1/4″ deep hot oil. Flatten slightly and
fry until crisp and browned on both sides. ~–

—–

Hummos

Recipe By : dean@underground.irhe.upenn.edu (Kareema Dean)
Serving Size : 15 Preparation Time :0:00
Categories : Sauces Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Garbanzo Beans, Canned
1/2 Sm Onion
1 Garlic Clove — or 2, or
— a few tsp powder
2 Tsp Cumin
1 Tsp Coriander — or 2
1 Tsp Chili Powder — or cayenne
1 Tbsp Lemon Juice
1 tsp Vinegar
Salt — to taste
Parsley — minced

You can make a great hummos or babaganouj too without the tahina. Baba
ganouj tastes good with ff youghurt substituted for the tahina. My
“hummos” is below. It is really more of a chick pea dip/spread:

Throw it in the blender and blend! tada! If your spicing tastes are
picky, add 1/2 the spicing and then blend and taste and adjust from there.

I like things really spiced! But this is good as a dip or spread with
tomato or felafil (which is a great portable meal!)… which I hope y’all
know can be baked instead of fried!

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

– – – – – – – – – – – – – – – – – –

NOTES : Cal 22.1
Fat 0.3g
Carbs 4.2g
Dietary Fiber 0.9g
Protein 0.9g
Sodium 68mg
CFF 10.6%

Title: PAN-SEARED BISON TENDERLOIN
Categories: Meats
Yield: 4 Servings

4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham
-Julienned
4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables
Marinated in vinaigrette

Mix oil and chili powder together and rub evenly over filets and let
rest for 30 minutes. Heat saucepan and sear filets on all sided,
lower heat and cook, turning often until desired doneness. (Medium
Rare to Medium is recommended. Melt butter in pan and add elk and
moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add
cream and stir until incorporated with pasta. Lightly charbroil
vegetables. Place pasta on hot plate. Place Bison filet in center and
surround with char-broiled vegetables.

MMMMM

Pork Cheese Spaghetti – gwhp32a

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pork chops
1 tablespoon Fat
1 Onion
1/2 cup Celery
1 cup Tomato
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Sugar
1/4 teaspoon Pepper
1 1/2 teaspoon Salt
8 ounce Spaghetti
1 cup Cheddar cheese

Notes: Use end cut pork chops. Meat should total 1 lb.
boned and diced. Shop onion. Dice celery. Use 1 lb.
can of tomatoes. Cheese to be shredded. Brown pork in the fat. Add onion and
celery and cook 5 minutes. Add remaining ingredients, except spaghetti and
cheese and simmer 30 minutes. Cook and drain spaghetti. Combine meat mixture
with spaghetti in 2 qt. casserole. Mix well and sprinkle with cheese. Bake in
moderate oven (350) 30 minutes.

– – – – – – – – – – – – – – – – – –

Limello Fluff

Recipe By : The Cookie Lady’s Files
Serving Size : 6 Preparation Time :0:12
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ozs lime gelatin powder
3 ozs fat-free cream cheese — softened
1 c miniature marshmallows
1 env Dream Whip® whipped topping mix
8 ozs crushed pineapple

Prepare lime gelatin according to package directions and let set until
almost firm. In double boiler, combine cream cheese and marshmallows. Let
this partially cool while you prepare the whipped topping mix as directed.
In a mixing bowl, using low speed, blend together the cream
cheese-marshmallow mixture, whipped topping mix, semi-molded gelatin, and
pineapple. Pour into a mold and chill until firmly set.

– – – – – – – – – – – – – – – – – –

Per serving: 119 Calories; less than one gram Fat (1% calories from fat);
4g Protein; 26g Carbohydrate; 2mg Cholesterol; 117mg Sodium

—
Anita A. Matejka

Texas, USA

Date: Fri, 17 Jun 94 16:04:00 EDT
From: “Anne.Cox” <20676AC@msu.edu>

Saucey Black Beans

4c dry black beans, soaked overnight
12c water
grated peel from one orange (just the very thin orange part)
4 Vidalia onions, chopped
1/2 can mild green chilis, or whole can for chili lovers
2 cans stewed or canned tomatoes (16 oz cans)
1 t molido (dried Mexican oregeno)
4 cloves minced garlic, or an entire bulb of roasted garlic, peeled
and chopped

Drain the soaking water from the beans and add the 12c water. Bring to a
boil, reduce heat and cook at a fast simmer for 1 to 1 1/2 hours, when beans
just start to get soft. Add all other ingredients except the molido and cook
until beans are truly soft. Add molido, stir in well, turn off burner and
allow to sit for 30 minutes. Serve over rice or corn bread, or use in
enchiladas.
Beans behave slightly differently with every batch I buy, so adjust the
cooking time according to taste. I can tell by the smell that they are done.
If the beans seem too liquid, leave the lid off after adding the onions and
allow them to cook down.

NOTE: I personally prefer 2t of molido, but this is a bit much for some
folks. I’ll bet it would be good with the fresh stuff, if I could ever find
it!