Wild Rice Dressing

Recipe By : Home Cooking, Nov 1994
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Side Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Wild Rice — uncooked
1 1/4 C Water
1/2 C Onion — chopped
1/4 C Brown Rice
1 1/2 Tsp Chicken Bouillon — vegetarian,
— granules, instant
1/2 Tsp Dried Thyme
1/8 Tsp Pepper
2 C Fresh Mushrooms — fresh sliced
1/2 C Chopped Celery
1/2 C Waterchestnuts — chopped

Rinse wild rice in a strainer under cold running water for 1 min. In med
saucepan combine wild rice, water, onion, brown rice, bouillon granules,
thyme and pepper. Bring to boiling; reduce heat. Simmer, covered for 45
min.

Stir mushrooms, celery and waterchestnuts into rice mixture. Return to
boiling; reduce heat. Simmer, covered for 10 – 20 min more, or until
celery is just tender, stirring occasionally.

Serves 8

John Wilson, Lansing Mich.

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NOTES : Formatted into MasterCook II by Reggie Dwork reggie@netcom.com

Cal 110.8
Fat 0.7 g
Carbs 23.4 g
Dietary Fiber 2.1 g
Protein 3.6 g
Sodium 106 mg
CFF 5.1%

Butterscotch Oat Squares

Recipe By : Adapted from USENET COOKBOOK
Serving Size : 16 Preparation Time :0:15
Categories : Cookies To/From Tnt

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups oats — quick or instant
1 cup brown sugar — packed
1/2 cup melted butter
1/2 tsp vanilla

Mix oats and brown sugar, mix in butter and vanilla.

Divide mixture evenly in 2 ungreased 8-inch square pans, spreading evenly, or
in a single pan for thicker, more chewy squares. Bake at 375F for about 10
minutes (15 minutes if in a single pan) or until golden-brown. Squares will be
soft, but will harden when cool.

Allow to cool for 5 minutes, then mark in squares with a sharp knife.
Loosen edges and allow to cool before removing from pans.

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Date: Sun, 12 Mar 95 20:17:05 EST
From: “Aliza R. Panitz”

Black Beans Cuban-Style

2 cans (15 oz. each) black beans
1 medium onion
1 green bell pepper
2 cloves garlic
1 tsp cumin powder
1/2 tsp oregano
1/2 tsp salt
1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean liquid
until soft. Add beans with remaining liquid. Add dry spices. Simmer
15-30 minutes. Add vinegar just before serving.

Comments: I haven’t tried this recipe, just drooled over it. The original
version specified, um, a different saute medium.

Title: TOMATO AND HERB BRUSCHETTA – Bon Appetit
Categories: .ba947, Appetizers
Yield: 6 servings

1 1/2 lb Plum tomatoes, halved,
-seeded, chopped
1/3 c Chopped fresh basil leaves
1 tb Chopped garlic
1 tb Chopped fresh oregano leaves
1 tb Balsamic vinegar
1 tb Olive oil
1 ts Fresh lemon juice
6 1/2 to 3/4-inch-thick slices
-crusty bread, toasted

Mix first 7 ingredients in bowl. Season to taste with salt and pepper.
(Tomato mixture can be prepared 2 hours ahead. Let stand at room
temperature.) Cut toasted bread in half. Spoon tomato mixture atop
bread and serve.

Bon Appetit/July/94 Scanned edited by Di Pahl

MMMMM

Asparagus Salad With Raspberry Vinaigrette

Recipe By : LSS Collection
Serving Size : 4 Preparation Time :0:00
Categories : Salads- Other

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus — washed well
— cut into 1′ pieces
1 large red bell pepper — seeded and cut
— into 1″ pieces
1 medium red onion — chopped
1/2 cup raspberry vinegar
1/2 cup water
1 tablespoon honey
1 teaspoon parsley

Steam the asparagus pieces for 2 minutes.
Plunge into cold water to stop cooking. Drain.

Place asparagus, red pepper and onion into a plastic bowl (with cover).

Blend vinegar, water, honey and parsley in a separate bowl; pour over
vegetables.

Adjust seasonings if desired (may want to add more sweetness).

Stir, cover and refrigerate for at least 24 hours.
Stir occasionally.
.
Serve cold.

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Title: ORANGE SHERBET JELLO
Categories: Desserts
Yield: 1 servings

1 lg Package of orange Jello
Boiling water
1 pt Orange sherbet
Colored marshmallows
1 sm Can of pineapple tidbits
1 sm Bottle of 7 UP
1 sm Can mandarin oranges, drain

Prepare Jello, using juice from pineapple plus boiling water to make 1 cup
of liquid for Jello. Add orange sherbet as well as 7 UP and oranges. Top
with marshmallows and put in the refrigerator to set. Randy Rigg

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Title: Marinade and Basting Sauce for Brisket of Beef
Categories: Other sauce, Marinades
Yield: 8 servings

3 c Dry red wine
1 c Olive or peanut oil
2 T Wine vinegar
2 t Onion powder
1 t Garlic powder
3 t Salt
3 T Poupon mustard
2 T Prepared horseradish
3 T Lime juice
2 t Ground cayenne pepper

Mix all of the ingredients really well and then pour over
whole beef brisket. Let marinate for several hours, or
overnight if possible. Also, use this marinade as a basting
sauce. Some people may find Justin’s 3 cups of dry red wine a
little bit too much for their taste. No problem, use as much
as you like in the sauce, and drink the rest. Sure won’t go to
waste. From Justin Wilson’s “Outdoor Cooking With Inside Help”
—–

Spicy, Tomato-Based Vegetable Stew

Recipe By : cammer@cs.uchicago.edu (Daniel Cammerman)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — chopped
2 cloves garlic
1/2 hot chili pepper
3 pounds carrots — in chunks
3 pounds turnips — in chunks
3 pounds parsnips — in chunks (proportio
2 pounds mushrooms — quartered
3 pints chicken stock
6 ounce tomato paste

Saute the following in ‘enough’ vegetable oil adding the ingredients in
the order specified: 2 onions (chopped) 2+ cloves garlic 1/2

hot chilli pepper (don’t go overboard!) 3-4 lbs carrots, turnips,
parsnips in chunks (proportion according to taste) 1-2 lbs mushrooms
(quartered) Once the veg are done, add enough of the following stock to
cover them with a little room to spare: 3 pts chicken/chicken flavor
stock 1 small can of tomato paste Season with oregano, basil, and
whatever you feel like. The important thing with this recipe is to taste
regularly and go with your gut as to what is best. Serve the ‘sauce’ over
a bed of couscous. Note: —– To this you can add anything from meatballs

to spicy sausages to … nothing. It freezes really well, so I make it in

very large batches.

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Title: Nectarines – Halved or Sliced
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 48 pounds and yields 16 to 24 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Follow directions for peaches except do not dip in hot water
or remove skins, wash, either hot or raw pack, and use the same process
time.

Table 1. Recommended process time for Nectarines, halved or sliced, in
a boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge
Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Nectarines (Halved or Sliced) in a
Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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VEGETABLE CLAM CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or butter
1 pk (16 oz.) frozen mixed
Vegetables (such as Broccoli
Corn and Red Peppers mix)
2 cn (6 1/2 ounces each) minced
Clams, drained
3 c Milk
1 t Salt
1/8 ts Pepper

Place margarine and frozen vegetables in 3-quart
microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes or
until hot. Stir in remaining ingredients. Cover
tightly and microwave on medium- high (70%) 10 to 12
minutes, stirring after 5 minutes, until hot.

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