PEASANT-STYLE KASHA AND POTATOES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 md Onion — chopped
4 Garlic cloves — minced
1 t Thyme
1 c Buckwheat
2 c — water; boiling
2 md Potatoes — scrubbed, diced
1 Recipe Tahini Miso Sauce OR
-Tofu and Peanut Sauce

Cook the diced potatoes by modified boiling or by
cooking them in a pressure cooker until they are
tender. Keep warm until needed.

While the potatoes are cooking, heat the oil in a
large skillet. Add the onion, garlic, and thyme. Saute
for 2-3 minutes.

Wash and drain the buckwheat; then add it to the
skillet with the onions. Stir constantly for about 3
minutes.

Remove the skillet from the heat and pour the boiling
water over teh buckwheat. Thencover the skillet,
return it to the heat, and simmer over low heat until
the water is absorbed (about 20 minutes).

Add the hot, cooked potatoes and toss lightly.

Place each portion on an individual serving plate and
cover it with sauce. Garnish with chopped parsley, if
desired.

Variations:

Add about 1 pound of tofu, cut into small cubes,
along with the potatoes. This addition goes best with
the Tahini Miso Sauce.

Serve with Ginger Tofu and replace the Tahini Miso
Sauce or the Tofu and Peanut Sauce with the sauce from
the Ginger Tofu recipe.

from the files of DEEANNE

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CROCKPOT CHICKEN AND HERB DUMPLINGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Chicken
Salt and pepper
2 Cloves garlic, minced
1/4 ts Powdered marjoram
1/4 ts Powdered thyme
1 Bay leaf
1/2 c Dry white wine (optional)
1 c Dairy sour cream
1 c Packaged biscuit mix
1 tb Chopped parsley
6 tb Milk
10 Small white onions

Sprinkle chicken with salt and pepper, place in
crockpot. Insert cloves in one onion. Put all onions
into pot. Add garlic, marjoram, thyme, bay leaf and
wine. Cover and cook on low 5 to 6 hours. Remove bay
leaf and cloves. Stir in sour cream. Increase heat to
high and combine biscuit mix with parsley. Stir milk
into biscuit mix until well moistened. Drop dumplings
from teaspoon around edge of pot. Cover and cook on
high for 30 minutes.

Note: Acquired from Jean Allen (GRDG72B) Prodigy
December 30, 1991.

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TURTLE PIE (MHRH24B)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shirley Ferguson
1 can Sweetened condensed milk
1 cup Pecan halves
1 tablespoon Vanilla
1 Pie shell — 9″ baked
1/2 cup Semi-sweet chocolate chips
1/4 cup Whipping cream

In a medium saucepan, combine condensed milk, pecans and vanilla. Cook over
medium heat, stirring constantly, until mixture thickens and begins to pull
away from the sides of the pan, about 10-12 minutes.Spread nut mixture in
bottom of baked pie shell. In a small saucepan, combine chocolate chips and
cream.Cook over medium heat, stirring constantly until chocolate melts and
combines with cream. Pour over pie filling: chill. Remove from refrigerate one
hour before serving. Ultra rich!!!!

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ORIENTAL TREASURE SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Chicken
2 Medium onions, sliced
4 Ribs celery, chopped
2 Carrots, cut into chunks
4 Sprigs parsley
1 t Salt
1/4 ts White pepper
3 tb Soy sauce
1 1/2 tb Dry sherry
1 1/2 ts Ginger juice
1 1/2 ts Sesame oil
Diced tofu
Cooked soft Chinese noodles
Sliced green onions
Sliced fresh mushrooms
Sliced water chestnuts
Celery, cut 1-in.-long
Red bell peppers
Cilantro leaves

Place chickens in large, heavy pot. Add 2 quarts
water, onions, chopped celery, carrots, parsley, salt
and white pepper and bring to boil. Skim off any scum
that rises to top. Cover, reduce heat and simmer 1 1/2
to 2 hours or until chickens are very tender. Remove
chickens from pot and set aside. Strain broth. There
should be about 7 cups. Return broth to pot and add
soy sauce, sherry, ginger juice and sesame oil. Strip
chicken from bones and dice. Add to broth and bring
once more to boil. Place in chafing dish over heating
unit and keep it at simmer. Arrange tofu, noodles,
green onions, mushrooms, water chestnuts, julienned
celery, red peppers and cilantro leaves in bowls
around chafing dish. Ladle broth into bowls and let
guests add ingredients of their choice. (Keep broth
very hot, as addition of extra ingredients will cool
it.)

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OLD-FASHIONED FISH CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 md Onions — minced
2 lg Baking potatoes — cubed
1/2 ts Dried thyme
1/2 c Turkey, fish or vegetable
. stock
1 lb Cod or haddock fillet
4 c Milk
1/2 ts Salt
Pepper — fresh ground
Paprika for garnish

Heat the vegetable oil in a large, heavy saucepan over
low heat. Add the onions and saute for 10 minutes, or
until golden but not brown. Add the baking potatoes
(cut into 1/4-inch cubes), the dried thyme and the
turkey stock. Cover and simmer for 10 minutes, or
until the potatoes are tender.

Add the cod or haddock fillet, cover and simmer gently
for 10 minutes. Add the milk, salt and black pepper to
taste. Cover and simmer 5 minutes, or until the
mixture is thoroughly hot. Gently flake the fish with
a fork into bite-sized pieces, then ladle the chowder
into soup bowls. Sprinkle with paprika and serve
immediately. Makes 6 servings.

* Approximate nutritional analysis: 234 calories per
1/2-cup serving, 20g protein, 22g carbohydrates, 7g
fat (27% of calories), 1g fiber, 39mg cholesterol,
186mg sodium, 35% of the Daily Value for phosphorus.

** American Health — November 1995 **

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Almond Joy Cake

Recipe By : Federal Credit Union Newsletter-Amarillo
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package chocolate cake mix with pudding
1 cup evaporated milk
1 cup sugar
24 large marshmallows
1 package coconut (14-oz)
1/2 cup evaporated milk
1/4 cup butter
1 12 oz pack. chocolate chips
1 cup almond slices — toasted

Bake chocolate cake as directed on package. Combine in medium
saucepan 1 c. evaporated milk and 1 c. sugar, bring to a boil and
stir in marshmallow til melted. Add 1 package coconut, pour this over
cake while both are hot. Melt together the remaining milk, butter and
chocolate chips. Stir until melted and add 1 cup toasted almond
slices. Pour on top of warm cake. (Better if made the day before
serving).

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Frozen Nectarine Yogurt

Recipe By : The California Tree Fruit Agreement
Serving Size : 6
Preparation Time: 0:15

Amount Measure Ingredient — Prep
——– ——————– ——————
5 California nectarine — chopped
1 cup water
1/4 cup honey
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 cup apple juice
1 cup plain lowfat yogurt

Combine nectarines, water and honey in saucepan; cook over medium-high heat
until nectarines are soft. Remove from heat. Puree in blender or food
processor. Stir in lemon juice, vanilla and apple juice. Chill until cool.
Whisk yogurt into nectarine mixture. Pour into an 8 X 8-inch pan and freeze
until crystals form around edges, about 45 minutes. Stir crystals into middle
of pan and return to freezer. When lightly frozen through, whip mixture until
light in color. Spoon into storage container and freeze until firm. Let
soften at room temperature 10 minutes before serving.

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NOTES : A summer time alternative to store bought frozen yogurt.

Title: Coconut Drops
Categories: Cookies
Yield: 60 servings

2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Oats; not instant
3 1/2 oz Dried coconut
3/4 c Vegetable shortening
3/4 c Sugar
1/2 c Packed light brown sugar
1 ts Vanilla extract
1 lg Egg

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. Sift flour, baking powder, baking soda and salt into a large bowl.
Add the oats and coconut; set aside.
2. Cream shortening with both sugars until light and fluffy. Can use
an
electric mixer set at medium speed. Beat in vanilla and egg until well
mixed. Gradually add flour mixture to make a stiff dough.
3. Drop by teaspoonfuls, 1 inch apart, on lightly greased cookie
sheets. Bake in preheated 375-degree oven for 10 minutes or until golden
brown.
4. Cool on cookie sheet for 5 minutes then remove to wire rack to
cool
completely.

Yield: about 5 dozen.

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Title: Lamb with Cashew-Nut Curry (Korma)
Categories: Indian Main dish Spicy Entertain Ethnic
Servings: 4

1/4 c unsalted cashews 3 ea dried hot red chilies
2 ea in piece of stick cinnamon 1 ea 1 in cube fresh ginger
1/4 t cardamom seeds 3 ea whole cloves
2 ea large garlic cloves peeled 2 T poppy seed (white)
1 T coriander seeds 1 t cumin seeds
1/2 t saffron threads 6 T ghee (or melted butter)
1 c chopped onion 2 t salt
1/2 c unflavored yoghurt 1 1/2 lb lamb cut into 2″ cubes
2 T finely chopped coriander 1 T lemon juice
1/4 c boiling water 1 c cold water

To make the masala, combine the cashews, chilies, ginger and the cold
water and blend at high speed for 1 minutes. Add the cinnamon,
cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend
again until the mixture is completely pulverized. Set the masala aside.
Place the saffron in a small bowl, pour in boiling water and let soak
for at least 10 minutes.
In a heavy skillet heat the ghee over moderate heat until a drop of
water flicked into it sputters instantly. Add the onions and, stirring
constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir
in the salt and the masala, then add the yoghurt. Stirring
occasionally, cook over moderate heat until the ghee lightly films the
surface.
Add the lamb, turning it about with a spoon to coat the pieces evenly.
Squeeze the saffron between your fingers, thin stir it and its soaking
liquid into the skillet. Reduce the heat to low, cover tightly, and
cook for 20 minutes, turning the lamb cubes over from time to time.
Scatter 1/2 of the fresh coriander over the lamb and continue cooking,
tightly covered for 10 minutes more, or until the lamb is tender.
To serve, transfer the entire contents of the skillet to a heated
platter, and sprinkle the top with lemon juice and the remaining fresh
coriander.

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Title: Fresh Mushroom Soup
Categories: Soups/stews, Vegetarian
Yield: 2 servings

2 tb Butter 1 tb Arrowroot powder
1/2 lb Fresh mushrooms, sliced 2 c Skim milk
1/2 c Finely chopped onion 1 Cube bouillon
1/2 ts Vegetable seasoning

In sauce pan, melt butter over medium heat. Add mushrooms. onion, and
vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4
of the milk; add to mushroom mixture. Add bouillon cube and remaining
milk. Simmer, stirring constantly, until soup is hot and thickens slightly.

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