KIELBASA IN FONDUE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fully cooked kielbasa,
-cut into 1/2-inch slices
2 c Beer
8 oz Shredded sharp natural
-Cheddar cheese
2 c Shredded natural Swiss
-cheese
2 tb All-purpose flour
1/2 ts Dry mustard
1/4 ts Pepper
1 Clove garlic, cut into
-halves
1/8 ts Red pepper sauce

Heat kielbasa and 1/2 cup beer to boiling; reduce
heat. Simmer uncovered 10 minutes; drain.

Toss cheeses, flour, mustard and pepper until cheese
is coated. Rub bottom and side of 2-quart heavy
saucepan or skillet with cut clove of garlic; add
remaining beer. Heat over low heat until bubbles rise
to surface. Add cheese mixture, about 1 cup at a time
and stirring after each addition, until cheese is
melted and mixture is smooth. Stir in pepper sauce.

Remove to ceramic fondue dish; keep warm ovqr low
heat. Spear kielbasa with long-handled forks; dip and
swirl in fon- due with stirring motion. If fondue
becomes too thick, stir in additional heated beer. 8
servings; 410 calories per serving.

Source: Betty Crocker’s Cookbook, 6th Edition

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Title: Smack-aroni Cheese
Categories: Pasta
Yield: 6 servings

8 oz macaroni (cooked
1 x and drained)
1 c (or more) cubed longhorn
1 c (or more) cubed swiss
1/2 c (or more) grated parmesan
1 x salt, pepper, msg to taste

The flavor and texture of this casserole depend on cubing,
not grating. Cube the cheeses in about 1/2 inch squares. In
a greased casserole, arrange a layer of macaroni and then a
layer of the three cheeses. Alternate these layers ending
with cheese on top. Also season each layer.
Sauce:
In double boiler, or over low heat, combine:
1 tbsp. butter
1 tbsp. flour
1 c. milk
Pour the sauce over the casserole and top with buttered
crumbs and a sprinkling of more parmesan cheese.
Bake 350 for 30 min. or until brown and bubbly. Serves about
6.

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Squash Ravioli filling

Recipe By: Mary Govoni
Serving Size: 8
Preparation Time: 0:00
Categories: Vegetables Pasta Ethnic

Amount Measure Ingredient Preparation Method
4 -5 sweet potatoes Cooked
2 Acorn squash Cooked
3/4 cup parmesan cheese grated
1 cup seasoned bread crumbs
1/2 teaspoon pepper

Mash Sweet potatoes and squash together. Add remaining ingredients. Fill
pasta. Boil until tender.

Notes: use standard ravioli pasta recipe.

Serving Ideas: serve with favorite pasta sauce

Sausage, Peppers Polenta No. 1829 Yields 2 Servings

3 Slices Polenta Roasted, Peeled,
– Parmesan, Grated Seeded, Cored Sliced
2 Italian Sweet Sausage 1/4 Cup Marinara Sauce
2 Cloves Garlic, Minced Provolone, Grated
1 Red Bell Pepper,

Preheat the broiler.
Prepare the polenta as usual, finishing with a generous sprinkle of grated
Parmesan while still hot.
Let the polenta cool.
Cut each slice in half diagonally, forming triangles.
Blanch the sweet Italian sausages and slice thinly.
Combine the sausage, bell pepper slices and minced garlic with the Marinara
sauce.
Heat through.
Spoon the sauce over the polenta.
Top with a very generous grating of Provolone.
Heat the dish under the broiler just until the cheese melts.

Portobello Barley Risotto

Recipe By : Sheila Lukins Feb 96 – Parade “The New Main Dish”
Serving Size : 4 Preparation Time :1:15
Categories : Grains And Beans 2Try
Fab Fiber A-New-Main-Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons olive oil
1/2 pound portobello mushrooms
wiped clean with a damp cloth and — cut in 1″ pieces
1 medium onion — coarsely chopped
4 1/2 cups vegetable broth — fat removed
1 cup pearl barley — rinsed
1 tablespoon fresh rosemary leaves — chopped
1/2 teaspoon ground allspice
1/2 cup white wine — sweet
(Reisling, sauterne, dessert white)
1/2 cup golden raisins
salt and pepper
2 tablespoons Italian parsley

[1] Place 2 tablespoons of the oil in a large, heavy pot over medium-high
heat. Add the mushroom chunks and cook for 5 to 7 minutes, stirring often.
Remove the mushrooms from the pan and set aside.
[2] Reduce heat to medium-low. Add remaining oil and the onion. Cook
about 10 minutes until onion is soft.
[3] While onion is cooking, bring the vegetable broth to a boil in a
medium-sized saucepan. Adjust heat to maintain a gentle simmer.
[4] Add the barley, rosemary and allspice to the onions. Raise the heat to
medium-high and cook, stirring, for 1 minute, making sure the barley is
evenly coated with the oil. Add the wine and cook for 5 minutes, stirring,
or until the wine is nearly evaporated.
[5] Add the hot broth to the barley mixture, 1/2 cup at a time; cook,
stirring frequently, over medium heat until each addition of broth is
absorbed into the barley before adding the next.
[6] When the barley is tender and nearly all the broth has been absorbed
(about 45 minutes), stir in the reserved mushrooms and the raisins. Cook a
few minutes longer, until the risotto reaches desired consistency. Season
with salt and pepper. Serve immediately, sprinkling with chopped parsley.

CookSNote: When cleaning mushrooms, remove any stem ends. Wipe the
mushrooms with a damp cloth or mushroom brush. Do not rinse under faucet.
Serves 4. 1/4 = 482 cals, 73g carbs, 11g pro., 18g fat, 3mg chol.

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NOTES : “Barley makes an acceptable risotto with a luscious creamy
consistency. Be sure the broth is simmering when you add it to the barley.”
A variety of mushrooms may be substituted.

Cream of Pimiento Soup

Recipe By : Southern Living/tpogue@idsonline.com
Serving Size : 4 Preparation Time :0:00
Categories : Soup Easy
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces pimiento — diced and undrained
2 tablespoons butter
2 1/2 tablespoons flour
14 1/2 ounces nonfat chicken broth
1 1/2 cups half and half
2 teaspoons onion — grated
1/2 teaspoon salt
1/4 teaspoon hot sauce

Place pimiento in container of an electric blender, and process until smooth,
stopping once to scrape down sides. Set pimiento aside.

Melt butter in a heavy saucepan over low heat; add flour, and stir until
mixture is smooth. Cook 1 minute, stirring constantly.

Add chicken broth and half and hald gradually to flour mixture; cook over
medium heat, stirring contstantly, until mixture is thickened and bubbly.

Stir in pimiento, onion, salt, and hot sauce; cook over low heat, stirring
constantly, until thoroughly heateds.

Yield: 3 3/4 cups

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Per serving: 204 Calories; 17g Fat (71% calories from fat); 6g Protein; 10g
Carbohydrate; 49mg Cholesterol; 517mg Sodium

NOTES : You can easily double the recipe to serve 8

New Year’s Eve, 1996/97 with Beef Wellington
Diane and Joe, Colleen and Jack.

Crystal Candy

Recipe By : Country Home, 12/95
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/4 teaspoon desired food coloring
a few drops oil of cinnamon,
oil of peppermint, or
oil of wintergreen

Line 8x8x2 baking pan with foil, extending foil over edges of pan.
Butter foil set pan aside. Butter sides of heavy 3-qt saucepan. In
saucepan, combine sugar, corn syrup and water. Cook over med-high heat
to boiling, about 5 min, stirring constantly with wooden spoon to
dissolve sugar. Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan. Cook over med heat, stirring
occasionally, until thermometer registers 290°, soft-crack stage, 20-25
min. Mixture should boil at a moderate, steady rate over the entire
surface. Remove saucepan from heat; remove thermometer from saucepan.

Quickly stir in desired food coloring and flavoring. Immediately pour
mixture into prepared pan. Let stand 5-10 min or until film forms over
surfaces of candy.

Using broad spatula, begin marking candy by gently pressing line acress
surface, 1/2″ from one edge of pan. Do not break through film on
surface. Repeat pressing 1/2″ along other 3 edges of pan, intersecting
lines of corners to form squares. If candy does not hold shape, it is
not cool enough. Let stand a few minutes start again.

Continue marking lines along all sides, 1/2″ apart, until you reach
center. Retrace lines, pressing spatula deeper but not breaking film on
surface. Repeat until spatula can be pressed to bottom along all
lintes. Cool completely. Use foil to lift candy out of pan; break into
squares. Store covered.

Makes about 1 1/2 lbs. of candy.

To make molded candies, oil hard candy molds. Quickly pour mixture into
molds. Cool 10 min. or until firm. Invert; twist molds until candies
come out. Cool completely.

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POPPYSEED PIGTAILS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Grant — HWWK11b
3 cups Flour
1/4 cup Poppyseed
1/2 teaspoon Baking soda
1/2 cup Butter — softened
1 cup Sugar
2 Eggs
1/2 cup Sour cream
1 teaspoon Vanilla extract
1 Egg white — beaten w/2 tsp
for glaze
3 1/2 tablespoons Poppyseed — top sprinkle

DESCRIPTION: A rich, sour-cream dough is laden with poppyseeds and braided
into
5-inch sticks.

Combine flour, poppy seed and baking soda; set aside.
Beat together butter, sugar and salt until combined.
Add eggs one at a time, beating after each addition.
Beat in sour cream and vanilla. Add flour in 1-cup increments, blending after
each addition. Gather dough into a ball and wrap in plastic; refrigerate one
hour.
Preheat oven to 375. Divide dough in half; refrigerate one half. On
well-floured
surface, roll out half of dough into a 15″ by 5″ rectangle, 1/4 inch thick.
Using a floured knife, cut dough into 60 5- x 1/4-inch strips; dip knife in
flour often to facilitate cutting. Lay three 5-inch strips side by side on
floured surface. Braid strips (working from middle toward the ends will make a
more uniform braid), pinch ends together. Brush completed braids with egg white
glaze; sprinkle lightly with poppyseed. Arrange braids, 1″ apart, on buttered
baking sheets. Repeat with second half of dough. Bake 13-16 minutes, or until
golden and crisp. Cool on racks. Store airtight at room temp 5 days, freeze for
three months. From “The Joy of Cookies,” formatted by Theresa Grant, HWWK11b.

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Spicy, Tomato-Based Vegetable Stew

Recipe By : cammer@cs.uchicago.edu (Daniel Cammerman)
Serving Size : 1 Preparation Time :0:00
Categories : Stews Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — chopped
2 cloves garlic
1/2 hot chili pepper
3 pounds carrots — in chunks
3 pounds turnips — in chunks
3 pounds parsnips — in chunks (proportio
2 pounds mushrooms — quartered
3 pints chicken stock
6 ounce tomato paste

Saute the following in ‘enough’ vegetable oil adding the ingredients in
the order specified: 2 onions (chopped) 2+ cloves garlic 1/2

hot chilli pepper (don’t go overboard!) 3-4 lbs carrots, turnips,
parsnips in chunks (proportion according to taste) 1-2 lbs mushrooms
(quartered) Once the veg are done, add enough of the following stock to
cover them with a little room to spare: 3 pts chicken/chicken flavor
stock 1 small can of tomato paste Season with oregano, basil, and
whatever you feel like. The important thing with this recipe is to taste
regularly and go with your gut as to what is best. Serve the ‘sauce’ over
a bed of couscous. Note: —– To this you can add anything from meatballs

to spicy sausages to … nothing. It freezes really well, so I make it in

very large batches.

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Title: FRIED HOMINY
Categories: Improv, Kohl, Vegetables
Yield: 1 recipe

1 cn Yellow or white hominy
Butter or oleo
Salt and pepper

Heat at least 1/2 stick oleo or more in a large
skillet. Drain the liquid from the hominy, then dump
the hominy into the hot butter. Salt and pepper it.
Carefully stir the hominy until it begins to brown,
adding butter as necessary.

OPTIONAL: Add diced hot dogs

From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce
Clem Kohl

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