Title: FRESH MINESTRONE SOUP
Categories: Soups, Microwave
Yield: 1 servings

3/4 c Microwave spirals uncooked
1 2/3 c (14-oz) ready to serve
Beef broth
2 c Finely chopped vegetables
Broccoli, cauliflower,
Tomato etc
1 c Hot water
1/4 ts Dried marjoram leaves
1/4 ts Dried thyme
Grated romano cheese opt

In 2 quart microwave safe casserole, combine all
ingredients except cheese. Cover; microwave at high
11-13 minutes, stirring once, or until pasta is
tender. Serve in bowls sprinkled with cheese, if
desired.

—–

Title: NO COOK PEACHY ORANGE JAM
Categories: Preserves
Yield: 6 servings

1 Orange
2 1/2 c Peaches, finely chopped
1/3 c Maraschino cherries, chopped
2 tb Lemon juice
5 c Sugar
3/4 c Water
1 pk Certo Fruit Pectin Crystals

Certo Recipe Mailing for September 93

Grate orange rind. Section orange, remove membrane.
Dice sections and put into a large bowl with rind. Add
peaches, cherries, lemon juice and sugar. Mix well.
Let stand 10 minutes.

Combine water and Certo in a small saucepan. Boil for
1 minute, stirring constantly.

Stir pectin into fruit mixture for 3 minutes until
most of sugar is dissolved.

Pour into clean jars or plastic containers. Cover
tightly with lids and let stand at room temperature
til set. (may take 24 hours)

Store in freezer or for 3 weeks in frig. Makes 6 1/2
cups

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GREEK SALAD WITH PEPPERS

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Salads Greek
Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tomatoes, chopped
1 Long English cucumer,
-chopped
1 md Onion, thinly sliced
1 lg Pepper, thinly sliced (Red,
-yellow or orange)
1 c Greek olives, or black
-olives
1/2 c Feta cheese, crumbled
DRESSING
1/4 c Red wine vinegar
3/4 c Vegetable oil or olive oil
1 t Basil
1/2 ts Oregano
1/2 ts Salt
1 d Ground pepper

Combine the tomatoes, cucumber, onion, peppers, olives
and feta cheese in salad bowl. Mix dressing
ingredients and add to salad. Toss and serve. Makes
5-6 servings.

Origin: Newspaper, article on hothouse peppers Shared
by: Sharon Stevens.

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Title: Oatmeal Bread
Categories: Miamiherald, Breads
Yield: 2 Loaves

1 c Old-fashioned rolled oats
2 tb Butter or margarine
1 1/2 ts Salt
5 tb Honey
2 pk Active dry yeast
1/2 c Warm milk
3 tb Hulled sunflower seeds (opt)
3 tb Chopped walnuts (opt)
3 1/4 c White bread flour
Water
Uncooked old-fashioned
-rolled oats for garnish

Gently simmer the oats in 1 cup of water, covered, for
30 minutes. Mix in margarine, salt and honey. Let
cool to room temperature. Meanwhile, mix the yeast
into the warm milk and let stand until bubbles appear,
about 10 minutes. Add to the oatmeal mixture and mix
well. Add sunflower seeds and walnuts if desired.
Then mix in 1 cup of the flour at a time, kneading in
the last 1/4 cup of flour if needed to make a firm
dough. Let stand in a covered bowl in a warm place
until doubled in bulk, about 1 hour.
Divide into 2 portions, knead well and form into
loaves. Place in 2 well-greased 7 1/2-by-3 1/2-inch
loaf pans, cover and let rise again for 20 minutes.
(The dough will not rise to the top because it is low
n gluten). Brush the tops of the loaves with water,
sprinkle with oats and bake in 375-degree oven for 45
to 50 minutes, or until loaves are nicely golden.
Remove from pans and let cool on wire rack. Makes 2
loaves of 10 slices each.

Per serving: 121 cal; 3g pro, 23g carb, 2g fat (13%)

Source: Cook’s Corner, Miami Herald, 1/25/96
format by Lisa Crawford

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VEGETABLE WALNUT PATTIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c — water
1/2 c Millet
1 tb Canola or safflower oil
1 Celery rib — with leaves,
-finely chopped
1 md Onion — finely chopped
4 sl Bread, whole wheat — torn
-into large pieces
2 c Walnuts
1 c Parsley, fresh — chopped
1/2 c Basil, fresh — coarsely
-chopped OR
2 ts Basil, dried
2 tb Thyme, fresh — chopped OR
1 t Thyme, dried
3 tb Tamari
1/4 ts Pepper
1 md Carrot — grated
1 1/3 c Herbed Bread Crumbs (see
-recipe)
Walnut halves or parsley
-sprigs, for garnish

In a medium saucepan, bring the water to a boil over
medium-high heat. Stir in the millet, cover, reduce
the heat, and simmer until the water is absorbed, 20
to 30 minutes. (The millet must be freshly cooked and
still warm to form the patties).

Meanwhile, heat the oil in a large frying pan over
medium-high heat. Add the celery and onion and cook,
until softened, about 6 minutes. Transfer to a large
bowl.

In a food preocessor fitted with the metal blade,
combine the bread, walnuts, parsley, basil, thyme and
tamari and process until coarsely chopped. Add to the
onion/celery mixture.

Add the cooked millet to the onion mixture, along
with the grated carrot, and stir to mix.

Preheat the oven to 400 degrees. Lightly oil a baking
sheet.

Shape the warm millet mixture into 2-inch patties
(about 1/2 cup) to serve as a main dish or 1-inch
patties (about 1/8) cup for an appetizer. Roll each
patty in the Herbed Bread Crumbs, patting to make the
crumbs adhere, and put on the baking sheet. Bake until
lightly browned, 20 to 30 minutes.

Arrange the patties on a serving platter and garnish
each one with a walnut half or a sprig of parsley.

May All Be Fed by John Robbins/MM by DEEANNE

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CHEDDAR CORNMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All purpose flour
1 c White cornmeal
1 tb Baking powder
1 t Salt
1/2 ts Baking soda
1/4 ts Cayenne pepper
1 c Buttermilk
6 tb Unsalted butter — melted,
-cooled slightly
1 lg Egg
1 c Grated cheddar cheese

Preheat oven to 425F. Line twelve 1/3-cup muffin cups
with paper or foil liners. Stir first 6 ingredients in
large bowl to blend. Whisk buttermilk, butter and egg
in medium bowl to blend. Add to dry ingredients and
stir just until combined. Fold in grated cheddar
cheese. Divide batter equally among prepared muffin
cups. Bake muffins until tops are golden and tester
inserted into center comes out clean, about 20
minutes. Cool in pan on rack 10 minutes. Serve warm or
at room temperature.

Source: Bon Appetit (2/95)

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RUSSIAN TEA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Orange-Pekoe tea
4 Whole cloves
1/2 c Sweet cider
1/2 ts Red food coloring
2 qt Boiling water
Sugar, honey or strawberry
-jam

Steep tea, cloves, cider, food coloring in the boiling
water for 10 minutes. Strain all the bits out and
sweeten with sugar, honey, or jam.

– – – – – – – – – – – – – – – – – –

MEDIEVAL ITALIAN STEW (PIE IN A PIPKIN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Fruits
Italian Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Stew beef — cut in 1/2″ cubes
2 md Onions — chopped
Cooking oil
1/2 c Raisins
1/4 ts Each cloves and cinnamon
1/4 ts Each nutmeg, mace and pepper
1 tb White vinegar — or to taste
Salt — to taste

Brown the beef in a skillet in a small quantity of
oil. Place browned beef *and its juices* in a
stewpot. Add more oil (if necessary) to the skillet;
saute onions until tender and translucent. Add onions
to stewpot. Add raisins and spices to the meat
mixture, along with a small quantity of water
(approximately 1/2 cup). There should be just enough
water to prevent scorching and to help form the gravy.

Bring stew to a boil and reduce immediately to a
simmer. Simmer, covered, until meat is tender (about
1-1/2 to 2 hours). Stir occasionally. Add water as
necessary. When beef is cooked, add vinegar and salt.
Cook a few minutes more.

Carroll-Mann wrote: “This is a recipe I adapted from a
16th century translation of a medieval Italian
cookbook. The recipe is called ”Pie in a Pipkin“
which means (crustless) meat pie in a stewpot. It has
a nice thick gravy and a sweet/tart flavor.”

From: Robin Carroll-Mann in rec.food.cooking.
Electronic format by Cathy Harned.

– – – – – – – – – – – – – – – – – –

Creamy Purple Onion And Basil Dip

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Dips Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cream Cheese — Softened
1/4 cup Fresh Basil; Chopped — OR
4 teaspoons Dried Basil — Crushed
1 cup Sour Cream
1/4 cup Carrot — Shredded
1/4 cup Purple Onion — Chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend
in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers,
Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats

– – – – – – – – – – – – – – – – – –

Pecan Squares

Recipe By :
Serving Size : 25 Preparation Time :0:45
Categories : Desserts Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– – – – – Crust – – – – –
3 Cups Flour
1/2 Cup Sugar
1 Cup Butter — softened
1/2 Teaspoon Salt
– – – – – Filling – – – – –
4 Eggs
1 1/2 Cups Light or dark corn syrup
1 1/2 Cups Sugar
3 Tablespoons Butter — melted
1 1/2 Teaspoons Vanilla extract
2 1/2 Cups Chopped pecans

In a large mixing bowl, blend together flour, sugar, butter and salt
until mixture resembles coarse crumbs.

Press firmly and evenly into a greased 15x10x1″ baking pan. Bake at 350
degrees for 20 minutes.

Meanwhile, in another bowl, combine eggs, syrup, sugar, butter and
vanilla. Stir in pecans. Spread evenly over hot crust.

Bake at 350 for 25 minutes or until set. Cool on a wire rack.

– – – – – – – – – – – – – – – – – –