Ham Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Main Dishes
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups ham cubes
1 cup grated Cheddar cheese
1/2 cup milk
1 can cream of mushroom soup
2 cups cooked macaroni
2 tablespoons butter
2 tablespoons chopped onion

Cook ham and onions in butter. Add soup, milk and cheese; cook until
cheese melts. Add remaining ingredients. Bake in greased 2-quart
casserole at 350F for 30 minutes.

– – – – – – – – – – – – – – – – – –

ONION MUSHROOM BHAJIS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion
2 oz Button mushrooms
1/4 c Brown rice flour
1/4 c All-purpose flour
1/2 ts Turmeric
1/2 ts Hot chili powder
1/4 ts Ground cumin
1/4 ts Ground coriander
1/4 ts Salt
2/3 c Plain yogurt
Vegetable oil for deep
-frying
Fresh parsley sprig (opt)

Peel, quarter and thinly slice onion.

Coarsely chop mushrooms. In a bowl, combine flours,
turmeric, chili powder, cumin, coriander and salt.
Stir in onion, mushrooms and yogurt; mix well.

Half fill a deep-fat fryer or saucepan with oil; heat
to 375’F. (190’C.) or until a 1/2″ cube of day-old
bread browns in 40 seconds. Divide mixture in 10 equal
portions. Drop spoonfuls of mixture into hot oil and
fry 3-4 minutes or until golden brown and cooked
through. Drain on paper towels. Garnish with parsley
sprig, if desired, and serve warm.

– – – – – – – – – – – – – – – – – –

Title: Crisp Oatmeal Cookies
Categories: Cookies, Ceideburg 2
Yield: 1 servings

1/2 c Brown sugar
1/2 c White sugar
1/2 c Unsalted butter
1 Egg
1/2 ts Vanilla
1 1/2 c Oatmeal
3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/4 To 1/2 cup ground walnuts

Cream the sugars and the butter until the mixture is very smooth.

Blend in the egg and the vanilla. Mix in the oatmeal.

Sift together the flour, soda and salt. Blend that into the dough.
It will be a very soft dough. Let it stand for a few minutes to firm
up. Meanwhile, heat the oven to 350F.

Drop the dough by rounded tablespoons onto a cookie sheet, leaving 2
inches between dough mounds. Sprinkle each with some ground nuts,
pressing them into the dough and flattening the cookies at the same
time. Bake for 10 minutes, until cookies are uniformly brown.

Makes approximately 18 cookies, 4 1/2 inches in diameter.

San Francisco Chronicle, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

MMMMM

Title: TOASTED ALMOND SOUP THE INN AT LONG LAST
Categories: Soups, Appetizers, Fruits/nuts
Yield: 8 servings

2 qt Chicken or vegetable stock
1/3 c Long-grain rice
1/2 c Blanched almonds
1 tb Butter
1 Large onion, chopped
1 tb Finely chopped garlic
1/4 c Dry Sherry
2 tb Almond paste
Grated zest of 1 orange
1 c Evaporated skim milk
Salt and white pepper
1 1/4 c Slivered toasted almonds
Grated orange zest

1. Spray a large soup pot with Pam. Add the stock and bring to a boil.
Turn down the heat to medium-low, and add the rice and blanced almonds.
Cover and let cook slowly for 30 minutes.
2. Meanwhile, spray a 10-inch skillet with Pam, and in it melt the butter
over medium heat. Add the onion, and saute until it starts to soften,
about 3 1/2 minutes. Lower the heat slightly, and add the garlic.
Continue cooking, stirring constantly, to soften the garlic for about 20
seconds. Stir in the sherry, then crumble in the almond paste a bit at a
time. Remove the skillet from the heat, and whisk well to smooth it out.
3. Lower the heat under the stock to the barest possible simmer. Add the
onion mixture, the orange zest, and evaporated skim milk. Let cook to
blend flavors, 10 minutes more.
4. Puree the soup, in batches, in a food processor, then put through a
food-mill or power strainer. Season to taste with salt and white pepper.
5. Reheat just before serving, and serve, very hot, in small cups.
Garnish soup with toasted almonds and the merest bit of orange zest.

—–

Title: Jo Parodi’s Mushroom Artichoke Salad
Categories: Salads, Italian, Appetizers, Vegetables
Yield: 4 servings

1 lb Mushrooms
2 pk Artichoke hearts
1/2 c Olive oil
3/4 c Tarragon vinegar
1 ts Salt
1/2 ts Pepper
1 tb Sugar
1 ea Garlic clove, minced
Romaine lettuce -=OR=-
Curly endive

Cook frozen artichoke hearts according to package directions; drain.
Bring oil, vinegar, salt, pepper, sugar and garlic to boil. After
cooling about 5 minutes, pour over mushrooms and artichoke hearts.
Cover and marinate in the refrigerator about 24 hours. Drain and
serve on a bed of whatever greens you prefer.

Jo Parodi, “Ciao Lets Eat” Posted by Dorothy Hair

—–

Title: BROILED BANANA CHOCOLATE PUDDING
Categories: Desserts, Low fat
Yield: 4 servings

2 c Skim milk
1 pk Reduce calorie instant
Chocolate pudding
1 md Banana peeled and thinly
Sliced
2 ts Packed brown sugar

In mixing bowl combine milk and pudding mix. Into a
flame proof dish pour in the pudding and chill. Can
be prepared a day in advance. Arrange the banana
slices over top of pudding and sprinkle with sugar.
Place in oven and broil until sugar melts and is
bubbly about 1 minute. Do Not Burn Each Serving is
1/2 fruit 1 milk 10 optional calories From Weight
watchers pamphelet 1988

—–

Title: Gujerati Carrot Salad
Categories: Indian, Salads, Vegan, Jaffray, Vegetarian
Yield: 4 servings

5 Carrots;medium
1/4 ts -Salt
2 tb Vegetable oil
1 tb Whole black Mustard seeds
2 ts Lemon juice

This is a Madhur Jeffrey recipe, published in the Toronto Sun.
“Jaffray was in town last week teaching at the Bonnie Stern School of
Cooking. Using ingredients available locally, primarily in the shops
along Gerrard just west of Coxwell, she wowed the classes with her
masterful teaching, attention to detail and wonderful aromatic
dishes. She also proved how good and easy Indian cooking can be. …
Jaffray taught us how roasting, crushing and grinding bring out
different qualities in a spice. Crushing mustard seeds, for example,
brings out their heat but tossing them ’til they pop in hot oil calms
the heat and brings out a sweet nuttiness. Black mustard seeds, the
finest mustard seeds are essential and inexpensive ingredient, found
in Indian groceries.”

Trim and peel and grate carrots. In a bowl, toss with salt and set
aside. In a small heavy pan over medium heat, heat oil. When very
hot, add mustard seeds. As soon as the seeds begin to pop, in a few
seconds, pour oil and seeds over carrots. Add lemon juice and toss.
SERVES:4
Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun
Posted by Anne Maclellan

MMMMM

Cinnamon Ice Cream

Recipe By : Patti
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Frozen Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups Half half
2 1/2 cups Sugar
1 ounce Cinnamon stick in
12 Egg yolks — small pieces
1 Vanilla bean — split length
Strawberry — fresh garnish

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in
heavy large saucepan. Scald over very low heat. Remove from heat, cover and
let stand at room temperature at least 1 hour. Combine sugar and egg yolks in
large bowl of electric mixer and beat at high speed until mixture forms
slowly dissolving ribbon when beaters are lifted. Reheat half and half over
low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir
yolk mixture into remaining half and half. Cook over low heat, stirring
constantly, until thermometer registers 180~ and custard coats back of spoon;
do not boil. Immediately transfer custard to large bowl. Cool at least 2
hours. If possible, cover and refrigerate for several hours or overnight.
Strain custard, discarding cinnamon and vanilla bean.
Whisk in whipping cream. Transfer to ice cream maker (in batches if
necessary) and freeze according to manufacturer’s instructions. To serve,
spoon into large bowl and garnish with fresh strawberries.

– – – – – – – – – – – – – – – – – –

Warm Broccoli and Potato Salad

Recipe By : Main-Dish Salads by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound new or russet potatoes — scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper — to taste
– – – – –
1 1/2 pounds broccoli, broken into florets, stems
peeled and sliced
– – – – –
2 tablespoons fresh lemon juice
2 tablespoons red wine (or sherry) vinegar — or to taste
1 teaspoon Dijon mustard
1 small clove garlic — minced or pressed
6 tablespoons plain lowfat yogurt
1/4 cup olive oil
2 ounces Parmesan cheese — slivered

1. Steam or boil [or pressure cook] the potatoes until tender.
Drain and cut into quarters or thick slices.
Toss with the white wine, parsley, and salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes.
Meanwhile, make the dressing:
Mix together the lemon juice, vinegar, mustard, garlic, and yogurt.
Add salt and pepper to taste.
Stir in the olive oil [a tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan.
Serve warm.

– – – – – – – – – – – – – – – – – –

Zucchini Soup

Recipe By : Colorado Cache
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium zucchini,quartered and sliced
2 cans chicken broth (15 ounce)
1 teaspoon salt
1 teaspoon pepper
dill weed–to taste
2 packages cream cheese (8 ounce each)
1 cup sour cream
chopped chives or paprika — for garnish

In a saucepan, add zucchini, chicken broth, green onions, salt, pepper and
dill weed to taste. Cook mixture until soft, approximately 20-30 minutes.
Blend the cream cheese and sour cream in a blender until smooth. Then blend
in zucchini mixture, a portion at a time until smooth. Chill overnight or
until very cold. Garnish with chopped chives or paprika.

– – – – – – – – – – – – – – – – – –