Curried Seafood Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Vinegar
1 tablespoon Honey
1 1/2 teaspoons Curry powder
1/3 cup Oil
5 cups Lettuce
3 cups Spinach
1 cup Celery
1/2 each Cucumber
8 ounces Shrimp — cooked
6 ounces Crab meat
1/2 cup Coconut
1/2 cup Almonds — chopped
1/2 cup Raisins

Blend first four ingredients, adding oil gradually. Toss with all ingredients
except last three. Sprinkle those on top.

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Title: APPLE MATZOH KUGEL (PAREVE)
Categories: Passover
Yield: 6 servings

4 Matzohs
3 Eggs ;beaten
1/2 ts Salt
1/2 c Honey
1/4 c Oil
2 tb Horseradish
1/2 c Chopped Walnuts
2 Apples ;chopped
1/2 c Raisins
1 ts Cinnamon

Break matzohs in to pieces, soak in water and drain.
Combine eggs, salt, honey, oil, cinnamon and
horseradish and add to matzoh. Mix in nuts, apples and
raisins. Place in greased 8 inch square baking dish
and bake at 350 degrees for 35 minutes. Makes 6 to 8
servings.

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OMELETA ME LAHANIKA KE FETA (VEGETABLE OMEL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cooked peas, fresh/canned
1/2 c Diced carrots, cooked
5 tb Butter
5 ea Eggs
Salt pepper to taste
3 tb Milk or water
1/2 c Feta cheese, crumbled

If you are using canned peas and carrots, drain
them and rinse with fresh water. Put 2 tbs. of the
butter in a pan, add the vegs.; saute for 2 or 3 min.
Add salt pepper. Put the remaining butter into
another frying pan, and heat. Beat the eggs with the
milk (or water); pour into the pan and let cook. As
soon as the omelet is set, top with the vegs. and
cheese. Fold in half, and serve immediately.

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GRANNY’S COUNTRY CHILI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Vegetables
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dried blackeyed peas
1 lb Sausage
3 cn Tomatoes
2 c Water
1 tb Black pepper
2 tb Garlic salt
2 tb Chili powder

Cover the blackeyed peas in water and soak overnight. Drain peas. Saute
sausage meat until done. Add tomatoes, water, spices. Simmer one hour.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th
Annual Cookbook, November 16, 1990 and was submitted by Ms. Edith King of
Blackshear, Georgia.

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Title: Chinese Style Fried Rice
Categories: Vegetables
Yield: 4 servings

1 c Water 1/3 c Onion
1 1/3 c Minute rice 1/2 c Water
1 Egg 3 tb Soy sauce
3 tb Butter

In a small saucepan, bring 1 cup water to a boil.
Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile
using a 10″ skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup
chopped onion to the rice. Saute, stirring over medium heat until mixture
is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into
the rice.

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Cauliflower Soup (From My Garden)

Recipe By : From MY Garden Show #5536
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
2 tablespoons flour
1 quart vegetable stock
1 head cauliflower — cut into florets
Salt
Pepper

In large pot heat butter. Whisk in flower. Slowly pour in vegetable
stock and continue whisking. Add cauliflower, and cook until tender.
Puree in blender. Season with salt and pepper. Serve hot

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Title: BRAISED FENNEL
Categories: Main dish
Yield: 1 servings

Fennel, quartered and sliced
-/“ thick
Butter
1/2 c Chicken Broth
Parmesam Cheese (opt)

Saute fennel in butter for 5 minutes. Add broth, cover and cook over low
heat until tender about 15-20 minutes. Sprinkle with cheese and toss before
serving.

Great with pork.

Source: ”The Yankee Kitchen" 03-31-93 (#4) [Rosemary]

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Dipped Candies

Recipe By : Jo Ellen Harris
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Lb Butter
4 Lbs powdered sugar
1 can Sweetened Condensed milk
Chocolate Almond Bark
White Almond Bark
*Flavors of choice
Nuts if desired
Peanut Butter
Coconut flakes

Mix together butter and milek, add sugar until it is a thin mixture (
approx 2 lbs of sugar) Divide into bowls for different flavors and or nuts.
Add 1 tsp of flavoring per bowl, it is best if you can use the powdered
flavorings since they don’t thin the mixture more. Now you can add
coconut, peanut butter, nuts etc to each bowl for different types of
finished candy, knead the ‘dough’ in powdered sugar until it is firm. Made
small balls from the ‘dough’.
Melt almond bark in a double boiler, or in the microwave being careful not
to boil or scorch it. Allow the bark to cool some so that it thickens
slightly, then useing a candy dipper, drop the balls into the bark, coating
them well, remove and place on waxed paper lined cookie sheets. If you play
with it you can make a little swirl on top of each candy. The peanut
butter with chocolate is better than a reeses cup.

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NOTES : I make this candy for Christmas presents, I get small candy boxes
and little candy papers. It has been a hit for the past 3 years. Try
different flavors and types.

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Title: MANDARIN CHICKEN #1
Categories: Chinese, Chicken
Yield: 2 servings

2 Whole chicken breasts, boned
-and skinned
3 tb Butter
1 1/2 c Sliced mushrooms
2 ts All-purpose flour
2/3 c Water
1/4 c Frozen orange juice
-concentrate, thawed
2 pk Instant chicken broth and
-seasoning mix
11 oz Can Mandarin orange sections
1/2 c Thinly sliced green onions
Cooked rice

In large skillet, brown chicken in butter and set
aside. In same skillet, cook mushrooms over high heat
until liquid evaporates, about 1-2 minutes. Remove
from heat. Sprinkle mushrooms with flour and stir fry
quickly to combine. Gradually stir in water. Add
orange juice and dry seasoning mix. Heat to boiling,
stirring constantly. Reduce heat, add chicken and
simmer about 3 minutes. Add orange sections and
sprinkle with green onions. Serve over bed of rice.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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Quaker’s Chewy Cocoa Cookies

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Margarine, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
2 Egg whites or 1 egg
1/2 c skim milk
1 ts vanilla
2 c QUAKER Oats uncooked (quick or old fashion
1 c all-purpose flour
1 c raisins
1/3 c unsweetened cocoa
1 1/2 ts baking powder

Heat oven to 350 F. Lightly spray cookie sheet with
no-stick cooking spray. Beat margarine, sugars and
egg whites until fluffy. Add milk and vanilla; mix
well. Stir in combined oats, flour, raisins, cocoa
and baking powder. Drop rounded tablespoonfuls onto
prepared cookie sheet. Bake 10 to 12 minutes or until
just set. Cool l minute on cookie sheet. Remove to
wire rack; cool completely. Stir in tightly covered
container.

Nutrition Information: l cookie Calories 100,
Calories From Fat 27, Total Fat 3g, Saturated Fat 0g,
Cholesterol 0mg, Sodium 55mg, Total Carbohydrates 18g,
Dietary Fiber 1g, Protein 2g

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