Tex-Mex with Spinach Bake

Recipe By :=20
Serving Size : 8 Preparation Time :0:00
Categories : Ground Beef Cheese
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Bisquick baking mix
10 ounces Spinach; frozen, thawed
1/2 cup Water — cold
– chopped — squeezed dry
1 pound Ground beef
1/3 cup Green onions — chopped
1 package Taco seasoning mix
1 1/2 cups Cheddar cheese — shredded
1 cup Water
1 cup Sour cream
1 cup Ricotta cheese
1 Egg — lightly beaten

Heat oven to 350~. Combine baking mix and 1/2 c cold water; stir until soft
dough forms. Press dough into bottom of greased 13×9″ baking dish. Cook
ground beef in large nonstick skillet until brown. Stir in taco seasoning
mix (dry) and 1 c water. Bring to a boil; reduce heat and simmer 15 minutes,
stirring occasionally. Spoon mixture over dough. Combine spinach, ricotta
cheese and onions; spread over ground beef mixture. Combine Cheddar cheese,
sour cream and egg; spoon evenly over spinach mixture. Bake 30 minutes or
until set. Let stand 5 minutes before serving.

– – – – – – – – – – – – – – – – – -=20

Title: Vegetarian Sweet and Sour Meatballs (Tien Swan Sue Ro Jiu
Categories: Chinese, Vegetarian, Ceideburg 2
Yield: 1 servings

1 Free Flow Recipe

This one uses walnuts for the meat surrogate… A. 1 cup oil B. 1 cup
walnut halves C. 1/4 cup glutinous rice flour D. 1/4 cup flour E. 1
teaspoon baking powder F. dash salt G. 1 green pepper H. 1 red pepper
I. 1 scallion, chopped J. 2 tablespoons vinegar K. 2 tablespoons
sugar L. 2 tablespoons catsup M. 1 tablespoon light soy sauce N. 1/2
teaspoon salt O. 2 teaspoons cornstarch mixed with 1/4 cup water

PREPARATION:

I. Pour boiling water over B, let stand for 2 minutes; peel and dry
completely on paper towel.

II. Mix C,D,E,F with 5 tablespoons water to make batter.

III. Wash G,H; discard stems and seeds; cut G,H into cubes.

COOKING:

1. Heat A to 325F; deep fry B for 15 to 30 seconds until golden
brown; do not burn; drain on paper towel.

2. Dip fried B in C-F batter; then deep fry again in A until golden
brown; drain on paper towel.

3. Heat 1 tablespoon A, add G,H,I, stir-fry for 1/2 minute, add salt
to taste.

4. Mix J,K,L,M,N,O in a saucepan over medium heat, stirring until
thickened.

5. Add B and G-I, stir well and serve.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown
Publishers, Inc. New York. MCMLXX

Posted by Stephen Ceideburg.

MMMMM

Linguine with Chicken and Eggplant

Recipe By : Joni Bodart and Patty Campbell
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Main Dishes
Pasta Chicken
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup basil, fresh — minced
1/4 cup Italian parsley — coarsely chopped
5 cloves garlic — minced or pressed
3 roma tomato — coarsely chopped
3/4 cup romano cheese — shredded
1/2 pound linguine
1 pound boned and skinned chicken breast halves
1 LARGE Japanese eggplant — quartered lengthwise
1/3 cup olive oil
1/2 can pitted black olives — halved, optional
4 green onions — minced, optional

Combine basil, parsley and garlic and set aside. Cook the pasta al dente,
and set aside in cooking water to stay hot. LIghtly oil and grill (med heat)
chicken and eggplant till chicken is done and eggplant soft. Cut into bite
sized pieces. Drain pasta well and toss with several drizzles of olive oil,
to taste, and cheese. Add garlic and herbs and toss well. Add chicken,
eggplant, tomatoes, olives and green onions (if used) and toss again. NOTE:
This must be done quickly, so pasta stays hot, and cheese melts.
Season to taste with s p, and serve with more cheese if desired.
I like this with the olives and green onions, Patty is a purist, and thinks
that it complicates the dish unnecessarily.

– – – – – – – – – – – – – – – – – –

Dough, Playtime for kids

Recipe By : Cream Corn Starch
Serving Size : 1 Preparation Time :0:00
Categories : Misc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Cream Corn Starch
1/2 cup flour
2 cups water
2 teaspoons cream of tartar
1 cup salt
1 tablespoon vegetable oil

Mix all ingredients in sauce pan.

Cook over medium heat, stirring constantly until mixture gathers on the
stirring spoon and forms dough. This will take about 6 minutes.
Dump onto waxed paper and allow to cool enough to handle. Knead to form a
pliable mass. Store in covered container or plastic bag. Food coloring may
be added to make different colors.

Makes approx. 2 pounds of play time dough

– – – – – – – – – – – – – – – – – –

Title: BEEF CHOW FUN
Categories: Chinese, Beef
Yield: 6 servings

10 ea Chow Fun Noodles
1 lb Beef flank steak, sliced
-thin across the grain

————————-MARINADE————————-
1 tb Dark soy sauce
1 tb Cornstarch
1 ea Egg white
1 tb Peanut oil

————————ADDITIONAL————————
7 tb Peanut oil for pan-frying
2 ea Cloves garlic, chopped fine
1 ea Slice ginger, cut julienne
1 tb Fermented black beans (dow
-see), rinsed
1 tb Dry sherry
1/2 md Yellow onion, peeled and
-sliced
1/2 ea Green sweet bell pepper
-cored cut julienne

—————————SAUCE—————————
1/4 ts MSG (opt)
1 tb Dark soy sauce
1/4 ts Sugar
1 tb Dry sherry
1 pn White pepper
1 tb Oyster sauce

—————————FINAL—————————
1 c Fresh bean sprouts
Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide.
Slice the meat and mix the marinade. Marinate the
meat for 15 minutes. Heat the wok and add 2 T of the
peanut oil. Toss the noodles about in the oil until
they are very hot and begin to color just a bit on the
edges. Remove to the serving platter and set aside.
Heat the wok again and add 3 T of the peanut oil along
with the garlic and ginger. Chow for a moment and add
the rinsed black beans and the sherry. In this chow
the onion and green pepper, just until very hot.
Remove to the serving platter. Heat the wok a third
time and add 2 T of the peanut oil and the meat. Chow
on one side only until it begins to brown. Return the
vegetables, the noodles, and the sauce to the wok and
toss with the meat until hot. Add the bean sprouts,
toss just a minute or so and serve. Garnish with
Chinese parsley.

—–

Wild Rice-Sausage Casserole

Recipe By : Linda Opio
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bulk sausage
1 medium onion — chopped
1 medium green pepper — chopped
1/2 cup celery — chopped
1 6-oz. pkg. long grain and wild rice mix
1 4-oz. pkg. wild rice — rinsed
1 10 3/4 oz. can cream of chicken soup — undiluted
1 10 3/4 oz. can cream of mushroom soup — undiluted
1 cup Cheddar cheese — shredded
1 4-oz. can sliced mushrooms — drained

Brown sausage in a skillet; drain, reserving drippings. Saute onion, gre
en pepper, and celery in drippings until done.

Combine sausage, sauteed vegetables, long grain and wild rice mix (includ
ing seasoning packet), wild rice, soup, cheese, and mushrooms; mix well.
Spoon into a shallow 2-quart casserole. Cover and bake at 325 for 1 hou
r or until done.

– – – – – – – – – – – – – – – – – –

Title: RED TOMATO PRESERVES
Categories: Condiments, Jams
Yield: 6 servings

4 lb Ripe tomatoes
5 c Sugar
1 Lemon

Scald and peel tomatoes. Leave tomatoes whole. Add
sugar and let stand overnight. Add thinly sliced
lemon and cook until mixture is clear and thick. The
Household Searchlight

—–

Kolacky’s That Melt In Your Mouth

Recipe By : Jocie Moravec/Bobb1744@aol
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Cream Cheese
Desserts Ethnic
Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Cream Cheese — softened
1 2/3 Cups Butter — softened
2 Cups Flour, All-Purpose
Jam, Nut, Or Kolacky Filling

Mix together cream cheese, flour, and butter until well blended. (batter
will be stiff, but soft). Refrigerate for several hours to firm-up enough to
roll dough.

Roll out, and cut into small square shapes. Put a dollop of Kolacky, jam, or
nut filling in center of each. Fold 2 opposite corners over center, and
pinch together.

Place on ungreased cookie sheet, about 1 1/2″ apart. Bake for 15 minutes in
a 350 degree oven. Remove from pan, and allow to cool completely, then dust*
with powdered sugar.

– – – – – – – – – – – – – – – – – –

NOTES : * I use a small fine mesh strainer for this. Put sugar in strainer,
and tap the edge lightly with a spoon to get a smooth, fine, dusting on the
cookies.

CHOCOLATE BALLS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Diabetic Cookies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Bridget Benjamin (PHFC09A)
1/2 cup Margarine — room temp
2 tablespoon Sugar
1/3 cup Liquid sugar substitute
1 1/4 cup Flour
3 tablespoon Cocoa
1/2 teaspoon Salt
1/4 cup Chopped nuts
2 tablespoon Raisins

Sprinkle sweet granuated sugar substitute, as necessary. Cream together
margarine and sugar until light and fluffy. Add vanilla and sugar substitute to
creamed mixture. Beat at medium speed for 1/2 minute.
Stir together flour, cocoa and salt to blend. Add to creamed mixture and mix at
low speed about 1 minute or until blended. Add nuts and raisins to dough. Mix
lightly. Shape into balls using 1 tablespoonful of dough per ball. Place balls
on a cookie sheet that has been lined with alumiun foil or sprayed with PAN
spray. Bake at 325 F for 20-25 minutes or until slightly firm. Remove form oven
and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room temperature and serve two
balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon peppermint flavoring along
with 1 teaspoon vanilla instead to the 2 teaspoons vanilla.

– – – – – – – – – – – – – – – – – –

It is from the July/August 1994 issue of Pillsbury Fast Healthy.

ZESTY CITRUS VINAIGRETTE
This dressing lends zesty flavor with no fat. Serve
it on a salad of spinach leaves, mandarin orange segments,
sliced celery and croutons.

2 Tbsp powdered fruit pectin
1 tsp sugar
2 Tbsp chopped fresh parsley or 2 tsp dried
1/4 tsp salt
1 tsp chopped fresh oregano or 1/4 tsp dried oregano
Dash ground red pepper (cayenne)
1/2 cup water
1 Tbsp frozen orange juice concentrate, thawed
1 Tbsp white wine vinegar or cider vinegar
1 garlic clove, minced

Combine all ingredients in small jar with tight-
fitting lid; shake to blend well.
2/3 cup, 1 Tbsp per serving (8 calories, 0 g fat,
0 g chol, 50 mg sodium)