Title: Nero Wolfe’s Yorkshire Buck
Categories: Cheese/eggs
Yield: 6 servings

1 tb Butter
1 lb Cheshire cheese, grated
1 c Ale (not beer)
7 lg Eggs
1/4 ts Salt
1 ts Dry mustard
2 ds Tabasco
6 sl Canadian back bacon
3 English muffins
2 tb Dijon mustard

Melt the butter in the top of a double boiler. Add the cheese and as it
begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs
and add it, along with the salt, dry mustard, and Tabasco. Continue to stir
until the cheese is melted and the mixture is smooth. Lower the heat and
keep hot. Poach the remaining 6 eggs and keep them warm while you fry the
bacon on a griddle. Split and toast the English muffins and spread them
with a thin coating of Dijon mustard. Put the muffins on a serving plate,
pour on the cheese, and top with a slice of bacon, a poached egg, and some
more cheese. Serve as hot as possible. Run the muffins under a hot broiler
to glaze the tops, if you like.
(The Doorbell Rang)

Source: The Nero Wolfe Cookbook by Rex Stout
: The Viking Press, Inc.
: 625 Madison Avenue, New York, NY 10022
: ISBN 670-50599-4
: Library of Congress #72-75754
: 1973

—–

Title: Date and Nut Bread
Categories: Bread Osg1966
Servings: 1

1 c Dates; chopped
1 c Water; boiling
1 ts Soda
1 c Sugar
1 ea Egg; beaten
2 c Flour
1 ts Baking powder
1/2 c Nut meats; chopped

Add soda and boiling water to dates. Let stand and cool. Then mix with
remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf
bread pan.

Note: No exact temperatur give. Moderate oven is 350 – 400 F.
Source: Cora Van Allen, Bugby Grange, Astabula County, Oh
Mabel Purdy, Pleasent Grange, Knox County, OH
—–

2/3 c. water
1/4 c. white wine vinegar
3 T. powdered fruit pectin
1 T. snipped fresh dill
1 t. sugar
1/4 t. garlic powder
1/4 t. dry mustard
1/4 t. pepper
In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3
days. Shake before serving. Makes 1 1/4 cups.

Title: Bean-Vegetable Combo
Categories: Salads
Yield: 2 servings

1/3 c Onion, chopped
1/2 c Carrot, diced
1 Bay leaf
1 ts Margarine
2 c Cabbage
-(cut in 1-inch pieces)
1/4 ts Salt
1 ds Pepper
1 ds Garlic powder
1 c Dry pea (navy) beans
-cooked, unsalted, drained*
2 tb Bean cooking liquid
-OR- water
1 tb Green pepper
-(finely chopped)

2 servings of about 1 cup each 80 calories per serving with
bean liquid 66 calories per serving with water

1. Stir-fry onion, carrot, and bay leaf in margarine in
hot frypan for 5 minutes.

2. Stir in cabbage. Sprinkle with seasonings. Cover and
cook over low heat until cabbage is tender but
crisp–about 5 minutes.

3. Add remaining ingredients. Heat to serving
temperature–about 5 minutes. Stir as needed to prevent
sticking.

4. Remove bay leaf.

*NOTE: 1 cup canned navy beans, drained, may be used in
place of cooked dried beans; then omit salt in step 2.
About 196 calories per serving with bean liquid; 180 with
water.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Salmon Chowder

Recipe By : Heather_Strenzwilk.Roch811sd@XEROX.COM – EAT-L
Serving Size : 4 Preparation Time :0:00
Categories : Chowder Fish / Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small onion — chopped fine
1/2 cup celery — diced
1/4 cup green pepper — diced
cooking oil
1 cup water
1 small can red salmon — do not drain
3 small potatoes — chopped
1 cup milk
1 cup cream
2 tablespoons butter

Saute celery, onion and green pepper in oil. Add with potatoes and 1 cup water
and cook until potatoes are tender. Remove all skin and bones from salmon and
add along with juice to 1 cup milk and 1 cup cream. Let simmer 1 hour and add
2 tablespoons butter. Continue to simmer, do not boil, until ready to serve.

Sprinkle with paprika for added color.

– – – – – – – – – – – – – – – – – –

NOTES : MasterCook formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

SPANAKOPITA (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Phyllo dough
2 tb Olive oil
2 Garlic cloves — minced and
-pressed
1 1/2 c Onion — cut small
2 tb — water, as needed,
to pre-
-vent sticking
2 lb Spinach, fresh or frozen
—–FILLING—–
10 oz Tofu, silken firm OR
1 1/4 c Tofu, soft — crumbled small
1/4 c Lemon juice
1/4 c Nutritional yeast flakes
1/4 c Tahini, raw
3 tb Bragg liquid aminos or
-tamari
2 ts Basil
1 t Thyme
1/2 ts Nutmeg

Thaw 1 page Phyllo dough. In a large fying pan, heat
olive oil. Add the garlic clove, onion and water and
saute until tender (8-10 minutes). Add spinach; cover
and cook until wilted (2-3 minutes).

In a medium bowl, put the tofu, lemon juice,
nutritional yeast flakes, raw tahini, Aminos or
tamari, basil, thyme and nutmeg and stir, Add the
sauteed onions and spinach and stir. Lay thawed phyllo
dough flat on dry surface and cover with damp towel to
prevent drying out.

With pastry brush, lightly brush 7 sheets of filo
with olive oil and layer in bottom of lightly oiled 2
x 7 x 12-inch glass baking dish. Edges of dough may
come up sides. If dough tears, use it anyway, except
top layer, which should not be torn for best
appearance.
Spread tofu spinach filling evenly over top of
layered dough. Fold edges of dough over top of filling.
Lightly brush 7 more sheets of phyllo dough down into
sides of dish. Score top layer of phyllo with sharp
knife to show serving-size pieces. This will make it
easier to cut later. Bake, uncovered, at 350 degrees
until golden brown on top (20-30 minutes). Serve hot
or cold.

Triangles: To make Spanakopita into little triangles
(good for appetizers or finger food for picnics and
travel), lay thawed phyllo dough flat on dry surface.
Cut sheets of dough into 3 strips (about 3 1/2 x 12
inches) and cover with damp towel to prevent drying
out. Take 2 strips of dough; brush lightly with olive
oil and lay on top of each other. Put 1-2 tablespoons
tofu spinach filling on bottom edge of dough. Fold
dough over filling in triangle shape so corner touches
opposite long side. Cut triangle loose. Continue
folding like a flag, keeping triangle shape. Lightly
brush top with olive oil. Repeat until tofu spinach
filling is used up. Put on lightly oiled cookie sheet;
bake at 350 degrees until golden brown on top (15-20
minutes).

Recipes for a New America by John Robbins and Jia
Patton/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

MELON MEDLEY SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small cantaloupe balls
2 c Small honeydew melon balls
2 c Small watermelon balls
2 c Small crenshaw melon balls
1 c Chopped celery
1/4 c Chopped pistachio/almonds
—–DRESSING—–
1/4 c Light sour cream
2 tb Honey
1 tb Minced fresh mint
Leaves
1 tb Triple sec liqueur
Lettuce leaves optional

Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.

– – – – – – – – – – – – – – – – – –

Title: ICY MELON FREEZE
Categories: Desserts, Fruits
Yield: 6 servings

3 c Melon, pureed
1/3 c Sugar
1 c Orange juice

Combine puree and sugar until sugar dissolves. Add
juice and stir. Place in a freezer container and
freeze until partially frozen. Place in a medium bowl
and beat with mixer until fluffy. Replace in
container, cover, freeze until firm. Scoop out and
serve on melon wedge.

—–

Sour Cream Dill Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons fresh dill — snipped
4 tablespoons cold vegetable shortening
2/3 cup sour crea

In a bowl, sift together the flour, baking powder, baking soda, salt and
sugar. Add the dill and the shortening; blend unti lit resembles meal. Stir
in sour cream and milk; stir until it just forms a soft sticky dough. Drop
by rounded tablespoons onto a buttered baking sheet and bake in the middle of
a prehated 425 oven for 15 to 17 minutes or until pale golden. Makes about
16 biscuits.

– – – – – – – – – – – – – – – – – –

Title: Mojhy Apples
Categories: Penn-dutch, Snacks
Servings: 1

1 c Corn Syrup
1 c Sugar
10 Apple
10 Wood Lollypop Sticks

Remove stems and replace with stick stuck halfway into the apple. Put sugar
and syrup in deep pan and stir slowly over slow fire until thoroughly
dissolved. Let boil until a small quantity when tested in water becomes
brittle. Remove pan from fire and place over boiling water. Then dip apples
and wind in circular motion until thoroughly covered with syrup. Place on
buttered pan with sticks upright and permit to cool. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936.

MMMMM