BRAZIL CASHEW NUT ROAST WITH CHESTNUT STUFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or water
1 md Onion — finely chopped
1 Garlic clove — crushed
5 Celery stalks
— finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
— (available at some
— health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 t Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper — to taste
1 c Chestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan
over medium heat and cook the onion until transparent,
about 5 to 7 minutes. Add the garlic and celery and
cook 1 minute longer.

Put the mixture in a large bowl with the cashews and
Brazil nuts, millet, bread crumbs, potatoes, herbs and
spices, lemon juice, and grated rind. Add enough wine,
stock, or water to moisten the mixture so it holds
together. Season lightly with salt and pepper and mix
well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.
Cover with chestnut puree, then add the remaining loaf
mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook – by Ingrid Newkirk and
PETA Typed for you by Karen Mintzias

– – – – – – – – – – – – – – – – – –

YAM AND SPLIT PEA SOUP WITH FRESH GINGER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Mcdougall
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Dried split peas
3 md Yams, peeled and diced
3 Leeks, diced
2 tb Sliced fresh ginger
4 Celery stalks, diced
3 Carrots, diced
1 t Salt
3 tb Braggs aminos
Water
1/8 ts Cayenne pepper

Place all the ingredients except the cayenne pepper in
a large pot. Add water so that there are 2 inches of
water over the vegetables. Cover, bring to a boil,
turn down the heat and simmer for 2 hours, or until
all the ingredients are mushy. Stir often to prevent
sticking. If the soup becomes too thick while it is
cooking, add some boiling water, or your can thin it
with a bit of water at the end of the cooking time for
a lighter soup. Add cayenne pepper, adjust the
seasonings, and serve.

From “The High Road to Health” by Lindsay Wagner
Ariane Spade

– – – – – – – – – – – – – – – – – –

Title: HAM SKILLET GUMBO
Categories: Ethnic, Soups
Yield: 4 servings

2 c Dice cooked ham
1 c Chopped green bell pepper
1 c Chopped onions
1 pk Cut okra (10oz)
1 cn Tomatoes (15oz)
1 c Chicken broth
1 c Water
1 t Salt
1/4 t Black or cayenne pepper
1 c Uncooked rice

1. Combine all ingredients except rice in a large, heavy skillet;
bring to a boil.

2. Cover and simmer 10 minutes.

3. Stir in rice and simmer, covered, 20 minutes longer, or until rice
is tender. From: Michael Orchekowski (Home_Cooking)

—–

Frozen Fruit Cupcakes

Recipe By : Good Housekkeeping Book of Desserts/ p. 257
Serving Size : 12 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small lemon
2 cups buttermilk
1/2 cup sugar
1/8 teaspoon salt
2 cups assorted fresh fruit

GARNISH:
Lemon leaves, halved strawberries,
blueberries, raspberries and
nectarine wedges

IMPORTANT NOTE:
Begin about 3 -1/2 hours before serving or prepare a day ahead.

Line (twelve) 2-1/2-inch muffin pan cups with fluted paper baking cups. Into a
large bowl, grate peel from lemon. Add buttermilk, sugar and salt. With wire
whisk; mix til blended. Gently stir in 1-1/4 cups fruit. Spoon mixture into
paper baking cups. Top with remaining 3/4 cup fruit. Some fruit will stay
above mixture for pretty color.)

Cover; freeze til firm, about 3 hours. Peel off paper baking cups from
dessert.

– – – – – – – – – – – – – – – – – –

NOTES : *Use a wide variety of fruits such as halved strawberries, chopped
peaches, chopped nectarines, blueberries or raspberries.

**I have not made this dessert, however, the presentation is EXQUISITE in the
cookbook!

Title: Favorite Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 84 servings

1 c Butter or margarine;
-softened
1 c Peanut butter
1 c Firmly packed brown sugar
1 c Granulated sugar
2 Eggs
1 ts Vanilla
3 1/2 c All-purpose flour
1 ts Baking soda

1. In large bowl of an electric mixer, beat butter until creamy.
Gradually beat in peanut butter, then brown sugar, then granulated sugar.
Beat in eggs, then vanilla.
2. In another bowl, stir together flour and baking soda; gradually add
to butter mixture, blending thoroughly. Roll dough into 1-inch balls and
place 2 inches apart on greased baking sheets. Press balls down with a
fork, making a crisscross pattern on top of each with fork tines.
3. Bake in a 375F degree oven for 10 to 12 minutes or until golden brown.
Let cool on baking sheets for about a minute, then trasfer to racks and
let cool completely. Store airtight.
Makes about 7 dozen.

—–

Title: Bagels (Breadmaker)
Categories: Breads, Machine
Yield: 12 servings

MMMMM————————–SMALL (8——————————-
2/3 c Water
1 tb Honey
1 ts Salt
2/3 c Whole wheat flour
1 1/3 c Bread flour
1 ts Yeast

MMMMM————————-MEDIUM (12——————————
1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Whole wheat flour
2 c Bread flour
1 1/2 ts Yeast

MMMMM————————-LARGE (16——————————
1 1/3 c Water
2 tb Honey
2 ts Salt
1 1/3 c Whole wheat flour
2 2/3 c Bread flour
2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then
let the dough rise for only 20 minutes in the machine. Even if your
cycle runs longer, simply remove dough after 20 minutes and turn off
the machine. Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle,
pressing the ends together. You may find it necessary to wet one end
slightly to help seal the ends together. Place these on a well
greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a “nonaluminum pan”, (Donna
German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking
for about 30 seconds on each side. Remove bagels, drain on a towel,
sprinkle with poppy seeds, sesame seeds or dried onion bits if
desired and place on the greased baking sheet. Bake in a preheated
550 degree oven for 8 minutes. This recipe is from Donna German’s
first Breadmachine Cookbook, pages 160- 161.

MMMMM

>

Lucy’s Salmon Soup

Recipe By : Lucy, Juneau, Alaska
Serving Size : 8 Preparation Time :0:00
Categories : Galley

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons butter
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
2 tablespoons flour
1 8 oz can stewed tomatoes
3 cups milk
1 7 3/4 oz can salmon
2 tablespoons parsley
1 cup grated monterey jack cheese

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and
enough water to cover Simmer until potatoes are tender. Melt remaining 2
tablespoons butter; blend in 2 tablespoons flour to make a roux. Add
roux and evaporated milk to potatoes. Heat until thickened over medium
heat stirring constantly. Add seasonings, salmon and tomatoes. Heat
until steamy. Do not boil. Add cheese just before serving.

– – – – – – – – – – – – – – – – – –

Title: Grilled Vegetable Soup (Emeril)
Categories: New, Text, Import
Yield: 4 servings

1/4 lb zucchini, cut into 1/2-inch
: lengthwise slices
1/4 lb yellow squash, cut into
1/2 -inch — lengthwise slices
1 sm red onion, cut into —
1/2 -inch slices
1/4 lb shiitake mushrooms, — stems
: removed
1/4 lb red pepper, — quartered and
: seeded
1/4 c olive oil
: Salt and pepper

Preheat the grill. Toss all the vegetables in the
olive oil and season. Carefully grill all the
vegetables making sure to get grill marks (that’s
where the flavor is). Set aside to cool. When cool
enough, cut all into uniform small dice. Add to the
soup base and adjust the seasonings.

Recipe By :ESSENCE OF EMERIL SHOW #EE2178

Date: Tue, 29
Oct 1996 08:29:03 -0500

—–

Title: MAPLE CREAM PIE
Categories: Pies
Yield: 1 pie

1 Can sweetened condensed milk
2/3 c Real maple syrup
Pinch of salt
1 Cooked pie shell
Whipped cream

Combine sweetened condensed milk, syrup, and salt in saucepan. Heat
(stirring CONSTANTLY) over very low heat until bubbles in center. Cool
slightly. Pour into precooked shell. Top with whipped cream when ready to
serve.

Source: Amish Cooking from Quilt Country TV show Typed by: Melissa Mierau

—–

MAMMA’S STRACCIATELLE WITH TINY MEATBALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ground beef Italian
Soups Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–DOM DELUISE EAT
THIS——————-
—–SOUP—–
1 qt Chicken broth
2 c Water
1/2 c Pastina (my note: any small
-pasta)
1 t Parsley, chpd
1 Carrot, thin sliced
1/2 lb Spinach, julienned
—–MEATBALLS—–
1/2 lb Ground beef^
1 Egg
2 ts Flavored breadcrumbs
1 t Parmesan
2 ts Parsley, chpd
1 sm Onion, minced
2 Eggs, additional
Parmesan

So many different textures and colors. Worth the
little extra effort. Soup:
In soup pot, combine ingreds; bring to a low boil.
Meatballs:
Mix.
In sm bowl, beat 2 eggs. With wooden spoon, stir soup
as you slowly drop in eggs, stirring constantly.
Remove from heat; cover; let stand 2 mins. Serve with
Parmesan.

– – – – – – – – – – – – – – – – – –