Title: PEA SHOOT SALAD WITH JERUSALEM ARTICHOKES
Categories: Salads
Yield: 8 Servings

2 lb Jerusalem artichokes
1 c Chopped fresh mint
12 Whole mint leaves
2/3 c Champagne vinegar
1 ts Sugar
1/2 c Canola oil
1 ts Salt
1 ts Pepper
2 c Young tender, edible-pea
-shoots

Peel Jerusalem artichokes. Quarter them and cut quarters into very
thin slices. Combine chopped mint, vinegar, sugar, oil, salt and
pepper in a small bowl; whisk to combine. Add Jerusalem artichokes;
stir gently to coat.

Arrange pea shoots on salad plates. Using a slotted spoon, remove
artichokes from vinaigrette and place on top of pea shoots. Drizzle
vinaigrette over each salad; garnish with mint leaves.

The San Francisco Chronicle, November 15, 1995

Serves 8.

MMMMM

LENTIL SOUP WITH FRANANKFURTERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils — dried quick-cooking
6 c Water
2 ea Bacon — slices, diced
1 ea Leek or green onion — *
1 ea Carrot — large, finely
chopped
1 ea Celery — stalk, finely
chopped
1 ea Onion — finely chopped
1 tb Vegetable oil
2 tb Unbleached flour
1 tb Vinegar
4 ea Frankfurters — thickly sliced
1 tb Catsup — tomato
1 t Salt
1/4 ts Black pepper

* Leek or Green Onion should be finely chopped.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Wash the lentils thoroughly. In a
2 1/2-quart saucepan bring 6 cups of water to a boil.
Add the lentils, bacon, leek or green onion, carrot
and celery. Simmer, partially covered, for 30 to 40
minutes. Meanwhile in a frypan, saute chopped onion in
vegetable oil until soft. Sprinkle flour over onion,
and stir. Lower heat, stir constantly, and cook until
the flour turns a light brown. DO NOT burn flour.
Stir in 1/2 cup of hot lentil soup into the browned
flour; beat with a wire whisk until well-blended.
Beat in vinegar. Add contents of frypan to lentil pan
and stir together. Cover and simmer for 30 minutes or
until lentils are soft. Add the frankfurters and
catsup. Cook to heat frankfurters through. Season
with salt and pepper and serve hot.

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Title: KUNG PAO BEEF
Categories: Chinese, Beef
Yield: 5 servings

1 lb Beef boneless sirloin or
-flank steak
1 tb Vegetable oil
2 ts Cornstarch
1/2 ts Salt
1 ds Of white pepper
2 Hot green chilies
2 Green onions (with tops)
1 Red bell pepper
2 tb Vegetable oil
2 tb Vegetable oil
2 ts Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1/2 c Diced canned bamboo shoots
1 ts Sugar
1/2 c Skinless raw peanuts,
-roasted

Trim fat from beef steak; cut beef into 3/4-inch
cubes. Toss beef, 1 tablespoon oil, the cornstarch,
salt and white pepper in glass or plastic bowl. Cover
and refrigerate 30 minutes.

Cut chilies into thin slices (remove seeds and
membrane if desired). Cut onions diagonally into
1-inch pieces. Cut bell pepper into 3/4 inch squares.

Heat 12-inch skillet or wok until very hot. Add 2
tablespoons oil; rotate skillet to coat bottom. Add
beef; stir-fry 2 minutes or until beef is brown.
Remove beef from skillet.

Heat skillet until very hot. Add 2 tablespoons oil;
rotate skillet to coat bottom. Add chilies, garlic,
ginger root, bean sauce and bamboo shoots; stir-fry 1
minute. Add beef, bell pepper and sugar; stir-fry 1
minute. Stir in onions. Sprinkle with peanuts.

Betty Crocker Creative Recipes No.54, March 1991

—–

Title: APPLE MAPLE JAM
Categories: Spreads, Jams
Yield: 6 servings

3 qt Finely chopped apples (about
-6 pounds)
6 c Sugar
1 c Maple syrup
1 ts Cinnamon
1/2 ts Allspice
1/2 ts Nutmeg
1/4 ts Cloves

Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook
rapidly to jellying point. As mixture thickens, stir frequently to prevent
sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust
caps. Process 10 minutes in boiling water bath. Yield: about 8 half
pints.

From: Ball Blue Book Shared By: Pat Stockett

—–

1 lb dried black beans (about 2 cups)
2 tsp olive oil
1 onion, chopped
6 cloves garlic, finely chopped
1 tbsp ground cumin
1 tbsp paprika
1/2 tsp cayenne
8 cups chicken stock
1 chipotle or jalapeno, chopped, optional
Salt to taste
1. Cover beeans with water and soak for a few hours
at room temperature or overnight in refrigerator.
Rinse and drain. reserve.

2. Heat oilin large saucepan or Dutch oven. Add onion
and garlic and cook gently until fragrant. Add cumin,
paprika and cayenne. Cook for about 30 seconds.

3. Add stock, chipotle and beans. Bring to a boil.
Cover and reduce heat and simmer until beans are very
tender, 1 1/2 hours or longer.

4. Puree soup until smooth. Add salt. Taste and
adjust seasoning if necessary.
The recipe calls for the soup to be pureed,
but I personally like it better left un-pureed.

Title: NOODLE BAKE
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed
1/4 c Milk
1/2 c Green beans, canned,
-drained
1/2 c Noodles, cooked
-Salt
-Pepper
-Paprika

Melt Cheese in milk in small saucepan over low heat;
blend until smooth. Combine with beans, noodles, salt,
and pepper. Place in individual casserole; sprinkle
with paprika. Bake in moderate oven (350 degrees F.)
25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

From: Jeffrey Dean Date: 11-18-93

—–

RIDICULOUSLY EASY LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Lentils (regular, not red)
7 c Water
1 md Yellow onion, chopped
3 To 5 cloves garlic, minced
Or pressed
1 tb Olive oil
1 t Salt
x Freshly ground black pepper
x Juice of one lemon

Bring the lentils and water to a boil in a large soup
pot, then reduce heat and simmer. When the lentils
have cooked for about 40 minutes, saute the onion and
garlic in the olive oil until the onion is soft, then
add the mixture to the lentils, along with the salt
and plenty of black pepper. Simmer for another 30
minutes or so. Just before serving, add about half
the lemon juice, then taste to see whether you want to
add the rest. Add more salt and/or pepper if you like.

This is a very simple and soothing soup.

From: janet@netcom.com (Janet M. Lafler). rfvc Digest
V94 Issue #202 Sept. 20, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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Cheddar Spread

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Appetizers
Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Butter
8 ounces Cheddar; Sharp — Grated
4 ounces Romano Cheese — Grated
1 teaspoon Worcestershire Sauce
1/4 teaspoon Garlic Powder
1/2 teaspoon Paprika — Sweet Or Hot

All the ingredients should be at room temperature before starting this
recipe. Whip slowly, in a medium mixing bowl, with the mixer until the
mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular
French Bread are great.) Toast under the broiler until hot.

– – – – – – – – – – – – – – – – – –

Title: PRIMAVERA-MARINARA SAUCE
Categories: Sauces
Yield: 12 servings

2 Onions,small,chopped
1 ts Olive oil
4 Garlic cloves,crushed
28 oz Tomatoes,crushed
16 oz Tomato sauce
2 c Small broccoil flowerets
2 c Small cauliflower flowerets
2 Carrots,cut in diag. slices
1 tb Parsley,dried
2 ts Leaf basil,dried
2 ts Leaf oregano,dried

1. Cook onion in oil in large nonstick skillet until
softened, about 6 minutes.
2. Add garlic, crushed tomatoes, tomato sauce,
broccoil, cauliflower, carrots, parsley, basil and
oregano. Bring to boiling. Lower heat; partially cover
and simmer 30 minutes.
3. Serve 1/2 cup sauce over 1 cup cooked pasta.

—–

CREAM OF BROCCOLI SOUP-DALEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Water
1 Chicken bouillon cube
3 c Broccoli flowerets —
Chopped
24 oz Evaporated skim milk
Light Vegetable Oil Spray
1 1/2 c Leek — chopped-white part
(2-3 leeks)
2 tb All-purpose Flour
1/2 ts Ground nutmeg
1 Garlic clove — peeled
Mince
3 tb Fresh basil — chopped
Freshly ground black pepper
To taste

Bring the water to a boil in a medium saucepan over
medium heat. Dissolve the bouillon cube in the
boiling water. Add the broccoli and cook for 5 to 6
minutes, until it is bright green and fork tender.

Put the evaporated milk in a small saucepan. Warm
over low heat, just until
bubbles begin to form around the edge. Remove the pan
from the heat.

Preheat a large, heavy saucepan over medium heat for
about 1 minute. Spray it
twice with the vegetable oil. Add the leeks and
saute, stirring often, for 7
to 8 minutes, until limp. Stir in the flour and cook
for 1 minute. Whisk in
the warm evaporated milk. Continue to cook, whisking
constantly, until the flour has dissolved and the
mixture is smooth.

Reduce the heat to low. Add the nutmeg, the garlic,
and the broccoli, along
with its cooking liquid. Simmer for 5 minutes more,
taking care not to bring
the soup to a boil. Remove the pan from the heat and
stir in the basil and black pepper.

Fat per servingñ.5 grams Calories per serving 211 IN THE KITCHEN WITH
ROSIE by Rosie Daley

Recipe By :

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