SAVORY RED CABBAGE AND RED POTATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Head cabbage
2 ts Prepared horseradish
1 lb Small red potatoes
1/4 c Butter
2 tb Green onions/scallions
1/8 ts Salt
1/8 ts Pepper
Water

In Dutch oven, place steamer basket over 1/2 inch deep
water (water should not touch basket.) Cut cabbage
(about 1 1/2 pounds) into 6 wedges and quarter
potatoes. Place cabbage and potatoes in basket, cover
tightly and heat water to boiling. Reduce heat to
medium-low and steam 20-30 minutes or until tender.
Meanwhile, in a 1 cup glass measure, combine butter,
sliced green onions, horseradish, salt and pepper.
Microwave on high 45 seconds or until butter is
melted. Drizzle over vegetables.

Source: National Live Stock and Meat Board

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BROCCOLI BLUE CHEESE IN PREPARED PUFF

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 x Prepared puff pastry, defros
4 ea Eggs
1 lb Ricotta cheese
1/2 lb Crumbled bleu cheese
4 c Cooked chopped broccoli flow

Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until
light. Mix in both cheeses, pepper and nutmeg until 2. Stir in
broccoli. Set aside. 3. Roll out pastry large enough to fit into a
9 inch deep dish quiche 4. Pour filling into crust. Bake 30
minutes.

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Fortune Cookies

Recipe By : Reader Submitted to Sacramento Bee
Serving Size : 8 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup sifted cake flour
2 tablespoons sugar
1 tablespoon cornstarch
dash salt
2 tablespoons vegetable oil
1 egg white
1 tablespoon water

Before preparing cookies, write fortunes with predictions of good health, prosp
erity and happiness on small slips of paper.

Sift together the flour, sugar, cornstarch and salt. Add oil and egg white; st
ir until smooth. Add water and mix well. Make one cookie at a time by pouring
1 tablespoon of the batter on a lightly greased skillet or griddle. Spread to
a 3 1/2 inch circle. Cook over low heat about 4 minutes or until lightly brow
ned. Turn with a wide spatula; cook 1 minute more.

Working quickly, place cookie on a pot holder. Put paper strip with fortune in
the center; fold cookie in half. Then bend folded cookie over the edge of a b
owl to give it the “C” shape. Place in muffin pan to cool. Makes 8 cookies.

Tip: Wear cotton gloves when handling cookies so you can shape them quickly wit
hout getting burned. If cookie hardens before it is shaped, put in a warm oven
to soften.

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Coleslaw

Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :0:20
Categories : Salads Soul Food
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds cabbage — green
2 large carrots — (3/4 Pound)
1 cup Mayonnaise — Hellmann’s Preferred
1/4 cup white vinegar — serve to taste
3 tablespoons sugar
1 tablespoon mustard — prepared
1 cup raisins

1) Trim the tough outer leaves from the cabbage. Cut the cabbage into
quarters and cut away the core from the cabbage pieces. finely shred the
cabbage. There should be about 8 cups. Peel the carrots and trim the ends.
Grate them on the coarse side of a grater.

2) Stir the mayonnaise, vinegar, sugar, and mustard together in a large bowl
until blended. Add the cabbage, carrots, and raisins and toss to coat with the
dressing. Let stand, tossing occasionally, about 15 minutes. Store, covered,
in the refrigerator for at least a few hours and toss well before serving.

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Per serving: 408 Calories; 30g Fat (62% calories from fat); 3g Protein; 37g
Carbohydrate; 22mg Cholesterol; 277mg Sodium

Pecan Tassies

Recipe By : Betty Talmadge
Serving Size : 24 Preparation Time :0:45
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces cream cheese — softened
1/2 cup butter — at room temperature
1 cup all-purpose flour
1/4 teaspoon salt
1 egg — beaten
3/4 cup brown sugar
2 tablespoons butter — at room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup pecans — chopped

1. Mix together the cream cheese, 1/2 cup butter, 1 cup AP flour and 1/4 tsp.
salt until blended. Chill this mixture for at least an hour.
2. Form the dough into 24 small balls, then press them into the bottom and
sides of ungreased miniature muffin tins.
3. Blend the remaining ingredients, except the pecans, to make the filling.
4. Sprinkle a few nuts in the bottom of each pastry shell. Pour the filling
mixture over the nuts to fill each cup 3/4 full.
5. Bake at 350 F for 20-25 minutes, or until the filling is set.
6. Cool slightly and remove from the tins by running a knife around the edges.

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Title: Meatless Loaf
Categories: Main dish
Servings: 6

1 c Cooked brown rice
1 ea Egg
2 T Chopped onions
1 t Salt
2 c Crushed peanuts
2 c Cottage cheese
2 T Olive oil
1/2 t Pepper

Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.

From: Theresa Bryant

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TARRAGON TEMPEH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Main Dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Tempeh — cut into 1/2-inch
-pieces
1 1/2 oz Brazil nuts — chopped
2 ts Fresh chives — minced
1 t Tarragon
1/2 ts Salt
Corn oil

Preheat oven to 350 degrees. Lightly grease baking
sheet with corn oil. Saute tempeh in corn oil for 3
minutes. Blend Brazil nuts in blender until finely
ground. Mix nut meal with chives, tarragon, and salt,
as well as one oz water. Dip tempeh in this batter and
place on baking sheet. Place in oven for 15 minutes.

From DEEANNE’s recipe files

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Title: Pickled Corn Relish
Categories: Vegetables, Canning
Yield: 9 pints

10 c Fresh whole kernel corn*
2 1/2 c Diced sweet red peppers
2 1/2 c Diced sweet green peppers
2 1/2 c Chopped celery
1 1/4 c Diced onions
1 3/4 c Sugar
5 c Vinegar (5 percent)
2 1/2 tb Canning or pickling salt
2 1/2 ts Celery seed
2 1/2 tb Dry mustard
1 1/4 ts Turmeric

*16 to 20 medium-size ears, or six 10-ounce packages of frozen corn is
equivalent to 10 cups fresh whole kernel corn.

Yield: About 9 pints

Procedure: Boil ears of corn 5 minutes. Dip in cold water. Cut whole
kernels from cob or use six 10-ounce frozen packages of corn. Combine
peppers, celery, onions, sugar, vinegar, salt, and celery seed in a
saucepan. Bring to boil and simmer 5 minutes, stirring occasionally. Mix
mustard and turmeric in 1/2 cup of the simmered mixture. Add this
mixture and corn to the hot mixture. Simmer another 5 minutes. If
desired, thicken mixture with flour paste (1/4 cup flour blended in 1/4
cup water) and stir frequently. Fill jars with hot mixture, leaving
1/2-inch headspace.

Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Pickled Corn Relish in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Date: Fri, 27 Aug 93 08:12:58 CDT
From: Mindy.S.Mymudes@uwrf.edu

I enjoyed this recipe, but this rice was a little gloppy, the original
recipe (in The victory Garden Cookbook) may call for too much water.

Spicy Peas and Rice

1 cup shelled Peas
3/4 cup chopped onions
1 Tbs or more minced garlic
10 whole cardamom seeds
10 whole allspice berries
10 whole cloves
2-inch cinnamon stick
3 cups brown rice
6 cups water
1/2 cup yellow raisins (or more)
Toasted almonds to garnish

blanch peas, (I cut up the other vegies small and add them to the
peas…) Sweat onions with a little water, until wilted, add garlic
and spices, cook for 1-2 minutes, Stir in rice and saute’ for 5
minutes longer. Add water (hot) cover, bring to a boil, reduce heat,
and cook slowly until liquid is absorbed (about an hour for gloppy
rice- well, not real gloppy, and it is better the next day, even
cold…) Meanwhile, plump the raisins for 5 minutes in hot water;
drain. Toast Almonds. When rice is cooked, stir in plumped raisins,
and vegies, cook for a moment to heat through, top with almonds.
Watch out for whole spices, I also added some garam masala. This
makes lots, and it was pretty good. Any additions or comments will be
gladly taken! But it doesn’t matter about the rice, I’m rice
incompetent!

SPICED ALMONDS

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup firmly packed dark brown sugar
3 tablespoons ground cinnamon
1 large egg white
1 tablespoon vanilla extract
2 3/4 cups (11 ounces) whole natural almonds

Preheat the oven to 300 degrees.

In a small bowl combine the brown sugar and cinnamon. Set aside.

In a medium-sized bowl, whisk the egg white until frothy. Stir in the
vanilla extract, almonds, and reserved brown sugar mixture.

Spread the almonds in a single layer on a baking sheet and bake them,
stirring every 10 minutes, until they are dry, about 30 minutes.

Spiced almonds will last at least a week if stored in an airtight
container
at room temperature.

Yield: 4 1/2 cup

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