Slow Boat to China Casserole

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups Boiling water
1 cup Rice
1 medium Onion — chopped
1 pound Ground beef — browned
2 cups Diced celery
1 1/2 tablespoons Brown sugar
3 tablespoons Soy sauce
1 teaspoon Salt
1 can Cream of mushroom soup

Pour water over rice, let stand for 30 minutes. Do not drain. Add
remaining ingredients to mixture. Beef and onion may be browned together.
Add celery to the lightly browned mixture to steam briefly before adding to
the rice. Bake covered at 350 degrees for 1 hour.
Uncover, bake for 30 minutes longer.

6-8 servings.

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Bureck

Recipe By :Bob b1744@aol.com
Serving Size : 8 Preparation Time :0:00
Categories : Filo Ground Beef
Main Dishes Onions

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound margarine or butter
1 pound pkg. Filo pastry — thawed, if frozen
1 1/2 pounds ground beef
1 1/2 onion — chopped
1/4 teaspoon garlic salt
1/4 teaspoon cumin
salt and pepper — to taste

Melt margarine. In 13×9″ baking pan, layer 6 Filo sheets with melted butter
and flicks of water to make bottom crust. Brown beef and onion. Add
seasoniongs. Drain well. Place layer of meat on crust. Repeat layering until
all meat is used. Top with remaining layer of Filo, at least 4 sheets. Seal
edges. Bake for 1 hour at 350 F. or until brown and crusty. If not brown,
turn on broiler briefly.

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NOTES : A real family favorite.

OATMEAL WHOLE WHEAT

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HANS HANSEN (GDCM85A)
3/4 c Instant oatmeal
1/4 c Whole wheat flour
2 c Bread flour
2 tb Sugar
2 tb Molasses
1 1/2 ts Salt — 1
1/2 tb Powdered milk
1 1/2 ts Yeast
1 1/4 c Water

put oatmeal in first on top of 1 3/16 C of water to let soak a few
minutes longer. Let b/m do its thing; have made +/- 20 loaves of
this recipe, never a bad one. -HRH- FROM: HANS HANSEN (GDCM85A)

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Title: Apple Slaw
Categories: Salads, Side dishes
Yield: 5 servings

2 x Apples, thinly sliced
3 c Shredded Cabbage
1 x Carrot, grated
1/2 c Sour Cream
3/4 ts Celery Salt
2 tb Lemon Juice
1 x Stalk Celery, chopped
1 x Med Onion, thinly sliced
1/4 c Mayonnaise

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery,
carrot, and onion.
Combine sour cream, mayonnaise and celery salt. Toss with apple
mixture and serve.
Lemon juice keeps apples from discoloring.

MMMMM

Fiesta Pasta Salad Fat free

Recipe By : Ortega
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12ounce pasta rotelle — cooked,drain,cool
1 cup red Bermuda onion — diced
1 cup red bell pepper — diced
1 8ounce corn, whole kernel, canned — canned
1 4ounce green chiles — diced
1 Tablespoon jalapenos — diced
1/4 cup cilantro,parsley — chopped
1 Tablespoon chili powder
2 teaspoons cumin powder
1 cup Italian salad dressing — nonfat

In large bowl,combine pasta,onion,red pepper,corn,chilies,jalapenos and
cilanto or parsley.
In small bowl, wisk together salad dressing, chili powder and cumin.
Pour over pasta mixture, tossing to coat well. Chill at least 30 minutes
to blend flavors before serving.

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Chili Spaghetti

Recipe By : =

Serving Size : 4 Preparation Time :0:30
Categories : Favorites Pasta
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb lean ground beef
1 small onion
1 clove garlic
14 ounces dry spaghetti — cooked
4 cups tomato sauce
4 ounces lowfat cheddar cheese — shredded
1 small pimientos — jar
1 teaspoon chili powder
pinch salt
1/8 teaspoon pepper

Saute meat, onion and garlic in skillet till meat is cooked. Drain =

well. Add remaining ingredients except cheese and simmer 10 mins. Add =

cheese and cook till melted.

Each serving:

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Nutr. Assoc. : 0 0 0 32769 0 0 0 0 0 0

Title: MIKEY’S MACKEREL CAT MUNCHIES
Categories: Animal
Yield: 1 servings

1/2 c Canned mackerel, drained
1 c Whole-grain bread crumbs
1 tb Vegetable oil
1 ea Egg, beaten
1/2 ts Brewer’s yeast, optional

Preheat oven to 350 degrees. In a medium-sized bowl, mash the mackerel
with a fork into tiny pieces. Combine it with the remaining
ingredients and mix well. Drop mixture by 1/4 teaspoonfuls onto a
greased cookie sheet. Bake for 8 minutes. Cool to room temperature
and store in an airtight container in the refrigerator.

from “Cat Nips!” by Rick and Martha Reynolds ($ 8.95; Berkley)

reprinted in the Sacramento Bee, December 12, 1992

MMMMM

Pierogi Dough 1

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Polish
Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 eggs
1/2 teaspoon salt
1/3 cup water

This is my Grandmother’s recipe, and I’ve eaten many dozens of Pierogi from
it. My personal favorite is the cheese filling, but I’ll also include the
sauerkraut filling. By the way, these come from Poland.

Mound flour on bread board with a well in the center. Drop eggs and salt into
well. Add water, working from center to outside of mound, mix flour into
liquid in center with one hand and keep dough mounded with the other. Knead
until well mixed and firm. Cover dough with a warm bowl and let rest 10
minutes.

Divide dough into halves. Roll out 1/2 dough on floured surface as thin as
possible. If it gets too thick, it turns noodle-like and they are no good.
Cut 3 inch rounds with biscuit cutter or bowl mouth. Place filling a little to
one side of center. Moisten edges with water fold over and pinch edges
together. Be sure they are sealed well or all the filling will leak out.
Drop pierogi into boiling water. Cook gently 3-5 minutes, or until they
float. Lift out of water with perforated spoon, and drop them into a frying
pan with butter or margarine. Fry until golden.

This recipe yields only about a dozen. I always double or triple it. If I’m
going to go thru the trouble of making them, I’m going to freeze some too. If
you want to freeze them, make sure you boil them first, then rub margarine on
them so they don’t stick together in the freezer. Then thaw in the microwave
and drop them in the frying pan.

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NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

Title: Nancy’s Ice Cream Kolacky
Categories: Cookies
Yield: 8 servings

1 pt Vanilla; or
French vanilla ice cream
1 lb Margarine
4 c Flour
Solo brand fruit filling; yo
-ur desired flavor
Powdered sugar

Recipe by: Hammond times (Cook of the week), 12/7/95
Preparation Time: 24:0
Add flour to margarine and crumble in pastry blender. Add ice cream to
crumbled mixture and, using dough hooks, work into dough. (If you don’t
have dough hooks, use your hands. Rubber gloves will help cut down the
cold.)
When dough is smooth, shape into ball and refrigerate overnight.
Roll dough to about 1/8-inch thickness on a floured surface.
Using the rim of a glass dipped in flour, cut out circles.
Authur comments: Christmas just isn’t Christmas for the family and friends
of Nancy Koronkowski until they catch the aroma of ice cream kolacky
wafting from her oven door.
Nancy’s mother, Valentina Nowak, was known as a great cook and a
fantastic baker. As a child, Nancy gobbled up her share of yummy
pastries, paying scant attention to how they were created.
Before Valentina died, she told her daughter, “Nancy, you’ve got to learn
to make ice cream kolacky.”
But it wasn’t until after her mother’s death that Koronkowski found in a
church cookbook the recipe she’s sharing today.
Her efforts were rewarded when her daughter, Karyn, said, “Mom, these
kolacky taste just like Grandma’s.”
When first married, Koronkowski scouted for recipes in cookbooks because
she was embarrassed to ask her mother.
“Once I asked Mom how to make chicken soup,” she recalls. “Mom and her
friend had a good laugh and Mom said, ‘Just throw the chicken in the pot
and cook it!’ ”
Today, Koronkowski loves cooking.
She has a cabinet full of recipes and is fond of making soups, including
chicken and oxtail. Each Christmas Eve, in keeping with tradition, she
makes Polish sausage.
For Koronkowski, cooking and baking are ways to make her family happy.
“My husband, Bob, loves my cooking,” she said.
Actually, Koronkowski makes kolacky throughout the year because her
family and friends keep asking for it. Each Christmas, she bakes 10-12
batches of kolacky to share with others. There’s just one problem with
this moist, subtly sweet cookie. Once you bake them, your family is
likely to expect them year after year.
Place on cookie sheet and make a thumbprint in center of each.
Fill thumbprints with 1/2 teaspoon Solo filling.
Bake in 350-degree oven for 20 minutes.
Sprinkle with powdered sugar when cool.

—–

Rice Pudding 1

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups brown rice,cooked
3/4 cup skim milk
3/4 cup water
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon

Combine and bake covered for 45 mins or till set.

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