Title: Hunter’s Stew Dish for Royalty
Categories: Meats Main dish Londontowne
Servings: 6

1/2 lb Mushrooms, sliced 1 c Polish sausage, sliced
2 lb Sauerkraut 1/2 lb Beef or pork
1 ea Apple, lg, peeled/sliced 20 oz Can tomatos
1 c Bacon, coarsely chopped 1/4 c Water
5 ea Peppercorns 1 ea Bay leaf
6 ea Potatos, steamed

(1c leftover meat may be subst for beef/pork)
Squeeze sauerkraut or, if canned, drain. In a large casserole put
sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf 1/4 c
water. Cover and simmer for 75 minutes. Add sausage, meat and bacon.
Simmer 1 hour longer. Serve with steamed potatos.

Steamed Potatos:
Boil peeled potatos in salted water to cover, with a spoonful of butter
added. When cooked drain, add butter and teaspoon of chopped dill and let
stand covered for 5 minutes.

Mrs. Louis Radaj

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EGGPLANT, LAMB AND RICE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Meat
Miscellaneo Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Eggplants
1/2 lb Ground Lamb — lean
2 ts Olive Oil
2 ea Onions — chopped
1 ea Red Bell Pepper — seeded
And chopped
2 Cloves Garlic — minced
14 1/2 oz Tomatoes, Canned —
Undrained
2 ts Dried Oregano
1/2 ts Dried Thyme
1/2 ts Ground Cinnamon
1/4 ts Ground Cloves
1 c White Rice
14 1/2 oz Beef Broth — defatted
2 oz Feta Cheese — crumbled
Salt And Pepper — to taste

Preheat oven to 450 degrees. Cut eggplants in half
lengthwise. Place eggplant halves, cut-side down, in
a roasting pan. Add water to a depth of 1/2 inch.
Bake until tender, 20to 25 minutes; set aside. Reduce
oven temperature to 400 degrees.

While the eggplant is roasting, heat a large nonstick
skillet over medium-high heat. Add ground lamb and
saute, breaking up the meat with a wooden spoon, until
browned, 3-5 minutes. Transfer to a colander and
drain off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions
and cook until golden,
about 5 minutes. Add red peppers and garlic and cook
for 2 minutes longer. Stir in tomatoes and their
juice, oregano, thyme, cinnamon and cloves. Simmer,
breaking up the tom atoes with a wooden spoon, until
the mixture has
thickened slightly, 3-5 minutes.

Scoop out eggplant flesh and chop coarsely. Stir
rice, beef broth, chopped eggplant and the reserved
lamb into the tomato mixture; bring to a simmer. Cover
the pan and place it in the oven. Bake for 30 to 35
minutes, or until
the rice is tender and th e liquid has been absorbed.
Season with salt and pepper. Dot with feta and serve.

Recipe By : The Denver Post Magazine/January 2,
1994

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Sugared Cranberry Trail Mix

Recipe By : The Creative Christmas Kitchen Serving Size : 10 Preparat
Serving Size : 10 Preparation Time :0:00
Categories : Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup almonds, whole
2 Cups pretzels
1 Cup dried cranberries
1 egg white
1/2 Cup sugar
1/2 Tsp ground cinnamon
1/2 Tsp salt

Preheat oven to 350 degrees. Spread almonds evenly on an ungreased
baking sheet. Bake 7 – 8 minutes or until nuts are slightly darker in
color.
Cool completely.
Reduce oven temperature to 225 degrees. In a large bowl, combine
almonds, pretzels, and cranberries. In a small bowl, beat egg white
till foamy.
Pour over pretzel mixture; toss until well coated. In another small
bowl, combine remaining ingredients. Sprinkle over pretzel mixture; toss
until well coated. Spread evenly on a greased baking sheet. Bake 1
hour, stirring every 15 minutes. Cool completely on pan. Store in an
airtight container.

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ZUNI INDIAN BREAD

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
PNewton vkbb14a
3 tablespoon Dry buttermilk — OR
7/8 cup Buttermilk
7/8 cup Water — if you use dry
buttermilk
1 Egg — (I use just a white)
1 teaspoon Powdered lecithin — optional
1 2/3 cup Whole wheat flour
1 cup Bread flour
1/3 cup Cornmeal
1 1/2 teaspoon Salt
1 1/2 tablespoon Applesauce (butter)
3 tablespoon Molasses
1/3 cup Dry roasted sunflower seeds
1/4 teaspoon Baking soda — (omit if using
powder buttermilk
3 teaspoon Yeast

Use light setting.

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Hot Chocolate – NSVhol

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Milk
3 ounces Imported chocolate (milk — chocolate or semi-sweet)

Pour 1/4 cup of the milk into a small, thick-bottomed pot. Break the chocolate
into small bits and add to the milk in the pot. Over very low heat, let the
chocolate melt, then pour in the rest of the milk, bit by bit, whisking well
with each addition. When the chocolate is melted and the milk faintly
steaming, remove from the heat, beat vigorously with a whisk until frothy, and
serve.

Variations: A small amount of chocolate-based liqueur, such as Cheri-Suisse,
Vandermint, or Droste Bittersweet is liked by some. Of course, unsweetened
baking chocolate can be used instead. Use the same proportion: 1 1/2 oz.
chocolate per cup of milk and sweeten to taste.

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Title: LOW CAL CHEESECAKE
Categories: Low-cal, Cakes, Desserts
Yield: 10 servings

2 Envelopes plain gelatin
6 tb Sugar
1/4 ts Salt
3 Eggs, separated
1 1/2 c Skim milk
1 ts Grated lemon rind
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Sugar
1/3 c Graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top
of double boiler. Beat together egg yolks and milk;
add to gelatin mixture. Place over boiling water and
cook, stirring constantly until gelatine is dissolved
and mixture thickens slightly (6 min app.) Remove
from heat and stir in lemon rind. Chill to unbeaten
egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3
minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in
gelatine mixture. Beat egg whites until stiff, but not
dry. Gradually add 6 TBSP sugar, and beat until very
stiff. Fold gently into gelatine mixture. Turn into an
8 inch springform pan and sprinkle top with crumbs.
Chill until firm. 10-12 servings of approximately 125
calories per serving.

From the files of: Melissa Mierau, Martensville, Sk

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Jerk Seasoning Rub

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Tbsp. sugar
1 Tbsp. onion powder
1 Tbsp. dried thyme
2 tsp. ground allspice
2 tsp. freshly ground black pepper
2 tsp. ground red pepper
1 tsp. salt
3/4 tsp. ground nutmeg
1/4 tsp. ground cloves

Combine and store in an airtight container, yield: 1/3 cup. Directions
for gift card: Rub or sprinkle jerk seasoning on chicken and seafood
before broiling or grilling

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Fresh Watermelon with Cool Citrus Mascarpone

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium watermelon
1 cup mascarpone cheese
1 orange, zested and segmented — juices set aside
2 lemons, zested and segmented — juices set aside
1 grapefruit, zested and segmented — juices set aside
2 tablespoons sugar

Cut watermelon in half lengthwise. Using a melon baller, cut into balls and
place in a shallow serving bowl.

In a blender, mix the mascarpone and the citrus fruit juices and the sugar
until smooth. If too thick, thin with a little water (it should be as thick
as yogurt). Drizzle the mascarpone over the watermelon balls and sprinkle
the fruit segments over and serve cool.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

NUTMEG MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Regular or 36 miniature
-muffins
2 c All-purpose flour
3 tb Granulated sugar
1 tb Baking powder
1/2 ts Freshly grated nutmeg, or
3/4 To 1 teaspoon ground nutmeg
1/4 ts Salt
2 lg Eggs
1 c Milk
1/4 c (1/2 stick) butter, melted

Heat oven to 375 F. Grease muffin cups, or use foil or
paper baking cups.

Thoroughly mix flour, sugar, baking powder, nutmeg,
and salt in a large bowl.

Break eggs into another bowl. Whisk in milk and butter
until well blended. Pour over dry ingredients and fold
in with a rubber spatula, just until dry ingredients
are moistened.

Scoop batter into muffin cups. Bake 15 to 20 minutes,
or until lightly browned and springy to the touch in
the center. Turn out onto a rack.

Source: Muffins By Elizabeth Alston

– – – – – – – – – – – – – – – – – –

Title: BRUNCH SPUD BOATS
Categories: None
Yield: 6 servings

3 md Baking potatoes, scrubbed
No-stick cooking spray
2 tb Olive oil
3 oz Chopped lean ham or
-Canadian bacon
1/3 c Diced zucchini
1/3 c Diced red bell pepper
3 Green onions, with tops,
-sliced
6 Eggs, beaten
2 tb Grated Parmesan cheese
Salsa for serving

To make potato shells: Prick potatoes with a fork and
bake in a microwave oven on a plate on high (100
percent) 7 to 11 minutes, rotating after 3 minutes,
until tender when pierced with a knife. Or bake in a
conventional oven at 450 degrees 50 to 60 minutes.
They should be soft but firm enough to dice.

Preheat oven to broil. Cut potatoes in half lengthwise
and scoop out pulp, leaving a 1/2-inch shell. Dice
scooped-out potato. Spray both sides of potato shell
with cooking spray. Place right side up on a baking
sheet and broil until edges are browned and top is
slightly crisp but not dry, 3 to 4 minutes. (Shells
may be refrigerated overnight. Refrigerate cooked
potato separately. Bring both to room temperature
before filling.)

To make filling: Preheat oven to 500 degrees. In a
large skillet, preferably non-stick, over high heat,
heat 1 tablespoon of oil until hot. Saute potato pulp,
turning with a spatula until they begin to turn
golden, about 5 minutes, adding more oil if needed.
Stir in ham, zucchini and red pepper and saute,
stirring, until vegetables soften slightly, about 3
minutes. Add eggs, reduce heat to medium-low, and
cook, stirring lightly, until very loosely set. Stir
in green onions. Fill potato shells and sprinkle tops
with cheese, if desired. Place potatoes on baking
sheet and bake 5 minutes, or until eggs are set and
cheese melts. Serve with salsa, if desired.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking Submitted By MARK
ALEXANDER On 19 FEB 1995 1959
GMT

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