QUICK EASY APPLE BUTTER *** (BTVC62A)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Can/Preserv Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Apples — cored and finely cho
1/2 c Apple cider
2 c Brown sugar — firmly packed
1 1/2 ts Ground cinnamon
1 t Ground nutmeg
1/2 ts Ground cloves

Place apples and apple cider in 1 1/2-quart
micro-proof bowl. Cover tightly with plastic wrap.
Microwave on High 15 minutes. Carefully remove plastic
wrap and stir in remaining ingredients. Return to
microwave and cook, uncovered, 10 minutes more,
stirring every 2 to 3 minutes. Transfer mixture to a
blender of food processor and process until smooth.
Store in airtight container in refrigerator. Yield:
about 2 pints of apple butter FROM: RITA TAULE
(BTVC62A)
Date: 07/03/96

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Shrimp And Shells Salad

Recipe By : Quick Healthy, Winter, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood Low Fat
Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Sweet Green Peppers — Chopped
1/2 Zucchini — Halved Lengthwise,
— Sliced
2 Scallions — Sliced
1 Tbsp Fresh Dill Weed — Snipped
1 Tbsp Fresh Parsley — Snipped
1/2 Lb Cooked Shrimp
1 1/4 C Shell Pasta — Small Ones, Cooked
2 Tbsp Lemon Juice
1 Tbsp Nonfat Mayonnaise
8 Cherry Tomatoes — Garnish

Combine peppers, zucchini, scallions, dillweed, parsley, shrimp and pasta.

Drizzle lemon juice over salad and mix in mayonnaise. Garnish with tomatoes.

Actually this is quite good…I was surprised.

Entered into MasterCookand tested for you by Reggie Dwork

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NOTES : Cal 259.3
Fat 2.3g
Carbs 42.8g
Fiber 5g
Pro 19.3g
Sod 209mg
CFF 7.7%

SECOND-TIME CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
1/2 c Onion,chopped
3 tb Flour
1 t Salt
1/4 ts Tabasco pepper sauce
2 c Milk
1 t Lemon juice
1/8 ts Nutmeg
1 pk Spinach,chopped,frozen (10oz)
4 Potatoes,Idaho,baked/chilled
1/2 lb Ham,cooked,chopped (1.5c)

1. Melt butter in a medium-size saucepan; add onion and cook until
tender.
2. Blend in flour, 1/2 teaspoon salt and Tabasco sauce.
3. Stir in milk, stirring constantly, until mixture thickens and
comes to a boil.
4. Remove from heat; stir in lemon juice, nutmeg and spinach.
5. Peel cooked potatoes; cut into 1/8-inch slices.
6. Place a layer of potatoes in a greased 2-quart casserole; sprinkle
with 1/4 teaspoon salt.
7. Sprinkle with half the ham and half the spinahc sauce.
8. Repeat with remaining potatoes, remaining 1/4 teaspoon salt, ham
and sauce.
9. Cover and bake in preheated 375’F. oven 45 minutes, or until heated
through.
NOTE: To bake potatoes: Scrub, dry and prick with a fork. Bake in
preheated 425’F. oven 55 to 65 minutes, or until soft. Chill before
slicing.

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Title: Pepper Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
3/4 c Durum semolina
1/4 c Cornmeal
1/4 ts Black pepper, coarsley
Ground
1/3 ts Crushed red pepper
1/3 ts Dried oregano
OR
1 ts Fresh oregano, chopped
1 cl Garlic, minced
1 Egg
2 tb Water, if and as needed

MMMMM————————–EXTRUDER——————————-
1 c Durum semolina
1/4 c Cornmeal
1/3 ts Black pepper, coarsely
Ground
1/2 ts Crushed red pepper
1/3 ts Dried oregano
1 cl Garlic, minced
1 Egg
1 tb Vegetable oil, optional
2 tb Water, if and as needed

Use yellow or blue cornmeal. The blue gives an interesting color. Add
some onion powder for extra flavor. Per 1 cup Serving: 222calories
9.1g protein 40.0g carbohydrate 2.8g fat 53.4mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM

Title: OATMEAL RAISIN (MACM)
Categories: Cookies
Yield: 6 servings

2 c Mix
1/2 c Sugar
1/2 c Brown sugar
1 ts Vanilla
2 ea Eggs
1 1/2 c Rolled oats
1/2 c Raisins

(Recipe may be cut in half) Preheat oven to 375 F. In
large bowl, combine all ingredients except oats and
raisins; blend until smooth. Stir in oats and raisins.
Drop by heaping teaspoonsful 2-inches apart on greased
cookie sheets. Bake 9-13 minutes until light golden
brown. Immediately remove from cookie sheets.
Makes about 3 dozen cookies. Source: Pillsbury,
Festive Baking

—–

Title: Chocolate Filled Eggs
Categories: Candies
Yield: 8 servings

-Robbie Shelton XXXJ77A
8 oz Dark Couverture Chocolate
8 lg Eggs
1 c Heavy Cream
1/2 Stick Butter
1/2 c Hazelnut Chocolate Spread
-(Nutella)

To prepare the eggs, allow them to warm to room temperatures, wash and
shake each one well. With a sharp knife, remove a small piece of sh
ell from one end and puncture the other end of each egg with a
needle. Remove the yolks and whites by blowing through the small
hole. Rinse the shells with water and allow to dry. Place them,
large hole up, in an empty egg carton.

Cut the chocolate into small pieces. Bring the heavy cream to the
boiling point in a saucepan, add the chocolate and stir with a whisk
until the chocolate is melted and well blended. Remove from the heat
and add the butter and hazelnut chocolate spread. Whisk until
blended.

Using a small funnel, pour the filling, while still warm, into the egg
shells and refrigerate.

Serve the eggs in egg cups.

This recipe is from Salt and Pepper Publications “Chocolate The French
Way..”

MMMMM

KENTUCKY HAM ‘N’ ANGEL BISCUITS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
2 c BUTTERMILK
1 tb BAKING SODA
3 tb SUGAR
3 lb COOKED COUNTRY HAM
— ——————————————
~————- ~– COMBINE THE YEAST
LET STAND FOR 5 MINUTES. ADD BUTTERMILK
COMBINE FLOUR, SODA AND SALT. CUT IN
PASTRY BLENDER UNTIL MIXTURE RESEMBLES
ADD BUTTERMILK MIXTURE STIRRING WITH A
INGREDIENTS ARE MOISTENED. TURN BISCUIT
A LIGHTLY FLOURED BOARD AND KNEAD
TIMES. ROLL OUT TO A THICKNESS OF 1/3
3/4 BIS UIT CUTTER. PLACE ON LIGHTLY GREASED
SHEET. BAKE FOR 8 TO 10 MINUTES AT 400
GOLDEN BROWN. TO SERVE: SPLIT BISCUITS
WITH HAM SLICES TO FORM A SMALL NOTE:
COOLED AND WRAPPED AND FROZEN FOR USE
1/2 c WARM WATER (110 DEG F.)
4 1/2 c FLOUR
1 t SALT
3/4 c SHORTENING
COOKED AND THINLY SLICED. — ¥
—-
AND WARM WATER.
AND SET ASIDE.
SHORTENING WITH A
COARSE MEAL.
FORK UNTIL DRY
DOUGH OUT ONTO
LIGHTLY FOUR OR FIVE
INCH; CUT WITH 1
BAKING
DEG F. OR UNTIL
IN HALF, FILL
BISCUITS CAN BE
AT A LATER

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STICKY ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oranges
1/4 c Honey
2 c Flour
1/2 c Uncooked oatmeal
-(not instant)
1 tb Baking powder
1 t Salt
1/2 c Sugar
2 Eggs — slightly beaten
2/3 c Milk
5 1/2 tb Butter — melted

PREHEAT OVEN TO 400F. Either grease the muffin pans or
line them with paper baking cups. Using the small side
of the grater, grate the rind from the oranges,
removing only the bright orange part, and set aside.
With a small, sharp knife, remove all the remaining
peel and, if necessary, trim the oranges all around so
that the slices will fit into the bottom of your
muffin pans. Cut the oranges into slices about
1/4-inch thick, pick out all the seeds and set the
slices aside. Put about 1 teaspoon honey in the bottom
of each muffin cup, and place an orange slice on top.
Combine the flour, oatmeal, baking powder, salt and
sugar in a large mixing bowl, and stir with a fork or
wire whisk to mix. Add the reserved grated orange
rind, the eggs, milk, and melted butter, and stir just
until mixed. Spoon the batter over the orange slices,
filling each cup about 2/3 full. Bake for 15-to-20
minutes, or until a toothpick inserted in the center
of a muffin comes out clean. Remove from the oven and
serve warm.

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PITA OF GREENS, HERBS EGGS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
2 lb Fresh greens *
Salt (see note at end)
1/2 bn Fresh parsley — chopped
1/2 bn Fresh dill — chopped
1 Handful fresh chervil — chop.
1/4 c Butter or margarine
1 bn Scallions — chopped
1/2 ts Ground allspice
1/2 ts Ground cinnamon
1/2 ts Nutmeg
2 ts Granulated sugar
Salt freshly ground pepper
5 Eggs — lightly beaten
1 c Crumbled feta cheese
1/2 c Milk, or more
1/2 c Butter (optional) — melted
12 Commercial filo sheets

Traditional and individualistic. Village women learn
to gather tender, young greens from their rocky
surroundings, which ironically produce the most
beautiful wild flowers and delicious greens. When
greens are bought in the markets, spinach is the most
frequently substituted. Cretans combine dandelions
and spinach. This recipe is written as recipes are
spoken in Greece, in the warm first-person plural.

*Note: Suggested greens are: Spinach, dandelions,
chicory, endive or any other fresh greens.

First we wash the spinach, trim coarse ends, drain,
chop, sprinkle with salt, and squeeze until all liquid
has been drained. Now we combine the spinach in a
large bowl with the parsley, dill, and chervil and mix
thoroughly. Allowing the greens to stand while
heating the 1/4 cup butte in a large frying pan, we
add the scallions to the butter and saute them until
the white parts are translucent. Continuing to cook
over medium heat, we add the greens, the spices,
sugar, and enough salt and pepper for seasoning,
careful to allow for additional salt in the feta,
which will be added later. We partially cover the pan
and simmer for 20 minutes, or until all the liquid has
been absorbed, then we remove it from the heat and
cool the mixture in a large bowl. Now we add the
eggs, feta, and enough milk to saturate the greens,
mix, and assemble the pita as follows:

Butter a 15 x 11 x 2-inch baking pan. Spread 6 filo
sheets, brushing each with melted butter. Pour in the
filling, spreading evenly. Cover with the remaining
filo sheets, brushing each with butter. Flute the
edges and brush top with butter. Using a sharp knife,
score the top 3 filo sheets into square or diamond
shapes. Bake for 45 minutes in a moderate oven (350
F) and allow to cool slightly before slicing and
serving it warm.

Note: You may eliminate the salting of the spinach by
panning it, cooking over very low heat until the
leaves wilt, and then draining it thoroughly.

From: “The Food of Greece” by Vilma Liacouras
Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

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HOBGOBLIN STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Halloween Kids
Main Dish Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Flour
1 1/2 ts Salt
1/8 ts Pepper
1 lb Beef stew meat
3 tb Vegetable oil
1/4 c Chopped onion
3 c Water
1/2 ts Garlic powder
1 t Thyme
1 t Coriander
2 Potatoes — peeled and cubed
6 Carrots — peeled and sliced
-into rounds
1 c Frozen peas — thawed
1/2 c Evaporated milk

Preparation time: 20 minutes
Cooking time: 1 hour, 20 minutes
Utensils: Measuring cups and spoons, utility knife,
plate, saucepan with cover, mixing spoon, can opener.

On plate, combine flour, salt and pepper; set aside.
Cut meat into bite-size cubes, then roll in flour
mixture to coat. Reserve flour mixture.

Heat vegetable oil in saucepan set on stove top over
medium-low heat. Add meat and brown, stirring
occasionally with mixing spoon, then sprinkle in
remaining flour mixture. Add onion; cook until limp.
Add water, garlic powder, thyme and coriander; bring
to boil. Cover and cook over low heat 1 hour.

After 1 hour, add potatoes, carrots and additional
water as needed. Cover and cook 10 minutes. Add peas
and continue to cook about 5 minutes or until
vegetables are tender. Stir in evaporated milk. Heat
through, but do not boil.

To serve, pour into hollowed-out pumpkin shell
decorated to look like a spooky jack-o’-lantern.

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