FULL O’ BOLONEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Potatoes, cubed (about
1 1/2 Potatoes)
1 1/2 c Cubed bologna (1/2 pound)
2 T Minced green pepper
10 1/2 oz Cream of mushroom soup, can
-ned, condensed, undiluted
2 sl (large) American cheese,
-quarted

1. Combine all the ingredients except the American cheese, in a deep, 1
1/2-quart, heat-resistant, non-metallic, casserole.
2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are
tender.
Stir occasionally.
3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven
an
additional 30 seconds or just until cheese melts.

– – – – – – – – – – – – – – – – – –

Black Bean Soup with Jalapenos

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Favorites Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Jalapeno chiles — stems and
removed — chopped
1 tablespoon Dried crushed red chile — seeds included
2 cups Black beans — sorted and
=09
2 tablespoons Bacon fat or vegetable oil
2 medium Onions — chopped
40 milliliters Garlic — minced
1 large Ham hock
1 cup Canned tomatoes — chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground coriander
1/4 teaspoon Ground cloves
1 tablespoon Red wine vinegar
cups water
3 tablespoons Tequila (optional)
Sour cream for garnish

Cover the beans with water and soak overnight, or quick soak them.

Saute the onion and garlic in the bacon fat until soft.

Combine all the ingredients, except the tequila and sour cream, in a large
pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until
the beans are soft.

Remove the ham hock and shred the meat.

Divide the soup in half, puree half of it and add back to the reamining
soup. Add the shredded meat and simmer for 15 minutes or until thickened
to the desired consistency.

Remove from the heat, stir in the tequila, garnish with the sour cream, and
serve.

Serving Suggestions: Serve as a lunch entree with warmed flour tortillas
and a citrus salad.

Source: “The Whole Chile Pepper Book,” by Dave DeWitt and Nancy Gerlach,=
1990. Little, Brown and Company.

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Title: Quick Miso Soup
Categories: Veg-cook, August
Yield: 1 servings

2 c Water
1 Carrot
1 c Red cabbage
1 Serving chinese egg noodles
1/2 c Cooked kernels of corn
x Miso paste to taste

Put the water on to boil. Chop up the carrot and cabbage. Throw in. When
the water boils, throw in the noodles. Add miso to taste. Stir. Throw in
the corn. Eat.

From: weiler@techwrite.mpr.ca (Anne Weiler). rfvc Digest V94 Issue #167
Aug. 11 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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Title: Kos Lemon Pie
Categories: Ethnic, Pies, Desserts
Yield: 12 servings

MMMMM—————————PASTRY——————————–
1 c Unbleached all-purpose flour
1/4 c Confectioners’ sugar
1/2 tb Finely grated lemon peel
1 pn Salt
8 tb Unsalted butter
– cut into small pieces
2 Egg yolks
1 ts Vanilla extract

MMMMM————————–FILLING——————————-
8 tb Unsalted butter
– at room temperature
1/3 c Honey
5 Egg yolks
1 1/2 c Ground blanched almonds
2 Lemons; juiced
1/4 c Heavy cream
1/2 c Superfine sugar
1/2 c -Water
1 Lemon; juiced

MMMMM————————FOR SERVING—————————–
Confectioners’ sugar; sifted

To make the pastry, sift the flour and confectioners’ sugar into a
large cold bowl, stir in the grated lemon zest and salt, and add the
butter. Quickly and lightly rub the mixture together with your
fingers until it resembles coarse meal. Beat the egg yolks and
vanilla together and stir into the flour mixture. Pull the dough
together into a ball with your fingers, adding cold water only if
necessary to make a soft dough. Tightly cover with plastic wrap and
refrigerate for 30 minutes.

Set a rack in the center of the oven and heat the oven to 375 F.

Lightly flour a work surface and roll out the pastry to fit a 9- to
10-inch tart pan with a removable bottom. To transfer the pastry,
wrap it around the rolling pin, lift above the pan, and unroll over
the rim. With your thumb and knuckle, gently press the pastry into
the pan, then roll the rolling pin over the rim to trim the edges.
Line with aluminum foil and bake 6 to 8 minutes or until just set.
Set aside, and lower the oven temperature to 325 F.

To make the filling, beat the butter and honey with an electric mixer
or by hand until pale and creamy. Beat in the egg yolks one at a
time. Then stir in the almonds, the juice of 2 lemons (reserve the
zest, removed in thin strips), and the cream. Pour into the pastry
shell and lightly smooth the top with a spatula. Bake 30 to 40
minutes, or until golden brown and set.

Meanwhile, combine the superfine sugar, reserved lemon zest, and
water in a sugar pan or small heavy saucepan. Slowly bring to a
boil, then simmer 6 minutes or until the syrup lightly coats the back
of a metal spoon. Set aside to cool slightly.

Add the remaining lemon juice to the barely warm syrup and strain,
reserving the zest. Pour the syrup over the warm pie, remove from
the pan, and liberally sprinkle with confectioners’ sugar and the
reserved zest. Serve immediately.

Note: To make the pastry in the food processor, chill the processor
bowl and metal blade in the refrigerator for 1 hour. Working very
quickly, process the flour, sugar, lemon zest, and butter until the
mixture resembles coarse meal. Add the egg yolks and vanilla and
pulse just to mix. (It is unlikely that you will need to add water.)
Wrap and refrigerate.

Source: Flavors of Greece – by Rosemary Barron
ISBN: 0-688-07087-6

Typed for you by Karen Mintzias

MMMMM

Gluhwein

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages German

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Red table
1 small Piece lemon peel
5 teaspoons White sugar — or to taste
1 small Stick cinnamon
1 Whole clove

Combine all ingredients and heat, barely to boiling point. Pour into a
pre-warme
d glass, wrap glass in a napkin, and serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Magic Pan Orange Almond Salad
Categories: Salads
Servings: 6

1/4 c Almonds; slivered
2 Onions; green, chopped
1 Lettuce; romaine
1 c Mandarin oranges; drained 1
1/2 c Mushrooms; sliced (optional

———————————-DRESSING———————————-
1 tb Sugar
1/2 ts Tarragon; dried
1/3 c Oil; vegetable
-Salt pepper
1/8 ts Tabasco sauce
1 Egg yolk

Shaking constantly, toast almonds in skillet over low heat till golden
brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces.
Place with green onions and mandarin oranges in large salad bowl. Dressing:
Combine all ingredients but egg and vinegar, add in thin stream and process
till well blended.

MAKES : 1 cup

Just before serving, toss well. Leftover dressing keeps up to 1 week in
fridge.

Source : _Best Recipes Under the Sun_, from now defunct restaurant
posted by Anne MacLellan

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Title: Tomato Brushetta, Lo Cal
Categories: Appetizers Breads Low-cal 999
Servings: 4

8 ea Slices Fr or Italian Bread 2 ea Garlic cloves, halved
1 t Olive oil 2 T Onion, minced
1 ea Tomato, diced 1 pn Oregano,dried
1 pn Ground Pepper 2 t Parmesan cheese, optional

Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil
in nonstick skillet over medium-high heat; add onion and cook, stirring
until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture
over garlic side of hot toast and serve immediately. Alternatively,
sprinkle with Parmesan and broil for 1 minute.

Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt.

—————————————————————————–

Title: VEGAN CHOCOLATE SPONGE CAKE
Categories: Cakes, Desserts, Vegetarian
Yield: 8 servings

2 c Self-rising flour
-(pref. 85% whole-wheat)
1/4 c Cocoa powder
3 ts Baking powder
1 1/3 c Vanilla sugar
-OR- Superfine sugar
9 tb Sunflower oil
1 1/2 c Water
Vegan margarine
-for greasing

——————————–TO DECORATE——————————–
1 Qty. Chocolate Fudge Icing
-OR- Chocolate Buttercream
Dark chocolate
-coarsely grated
Confectioners’ sugar

————————-VEGAN LEMON CAKE VARIATION————————-
1/2 c -additional flour
2 tb -Lemon juice
1 -Lemon, rind grated

Preheat the oven to 325 F. Grease two 8- to 8-1/2-inch shallow cake pans
and line the base of each with a circle of greased wax paper.

Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar,
oil and water. Mix well to a batter-like consistency. Pour the mixture
into the prepared pans and bake for about 40 minutes, until the cakes
spring back to a light touch in the center.

Turn the cakes out onto a wire rack and strip off the wax paper. Allow to
cool completely.

Sandwich the cake together with half the fudge icing or chocolate
buttercream and coat the top with the rest. Sprinkle on a little grated
chocolate and confectioners’ sugar.

Variation: VEGAN LEMON CAKE:

Use the additional amount of flour and omit the cocoa powder. Replace 2
tb. of the water with lemon juice and add the grated lemon rind. Sandwich
the cakes together and coat the top with lemon buttercream or fudge icing
and decorate the cake with yellow sugar decorations and leaves cut from
angelica.

Source: The Complete Vegetarian Cuisine – by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias

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Title: PORK SHAU MAI (DUMPLINGS)
Categories: Chinese, Pork
Yield: 6 servings

3/4 lb Pork loin
1 1/3 oz Pork fat
4 Black mushrooms
-(pre-softened)
1 Precooked bamboo shoot
1 1/2 tb Cornstarch
1 tb Cooking wine
1/2 tb Sesame oil
1 ts Sugar
3/4 ts Salt
1/4 ts Pepper
30 Won ton skins
24 Green peas

Filling: dice the pork, fat, mushrooms, and bamboo
shoot. Place in bowl. Add liquids and seasonings and
stir well. Throw filling against inside of bowl for
3-4 minutes so ingredients combine thoroughly. Divide
into 24 portions.

Place one filling in center of won ton skin. Cup skin
up around filling but don’t close – ‘make a waist’.
Place one green pea in the center of the filling. Use
knife to compress and even out filling until below top
edge of skin. Place in steamer about half inch apart.
Steam for six minutes on high. Remove. Serve.

You can use beef, shrimp, quail eggs, or sweet rice
for the above.

You can get ‘won ton’ and ‘dumpling’ skins as well as
egg roll wrappers at local chinese groceries. You can
make your own; but ready-made fresh or frozen ones are
quicker.

—–

Title: Potato Salad Supreme (Vrg)
Categories: Veg-cook, Sept.
Yield: 6 servings

4 c Potatoes, chopped in
1/2 -inch cubes
1 c Broccoli flowerets, steamed
And cooled
1 c Peeled tomato wedges
1 c Celery, finely chopped
1/2 c Green onions, chopped
1 c Favorite salad dressing
(Nonfat or
Low-oil works best.)
Seasonings to taste
1/2 c Pitted ripe olives, sliced

Mix all ingredients in a large bowl, saving olives for garnish. Serves at
room temperature for best flavor.

Total Calories Per Serving: 237 Fat: 7 grams This article was originally
published in the September/October 1993 issue of the _Vegetarian_Journal_,
published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

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