PORTUGUESE POTATO GIBLET STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Onions, chopped
4 tb Butter
Turkey giblets
500 g Floury potatoes, cooked,
-mashed
4 Eggs
20 Black olives, pitted and
-halved
4 tb Parsley, chopped
pn Nutmeg
Salt and pepper

Turkeys appeared on Portuguese tables as early as the
16th century, introduced by explorers, so Portuguese
turkey stuffings have a long history.

Fry the onion gently in the butter, chop the giblets
small add to the onions and cook gently until tender.
Combine the mashed potatoes with the eggs, olives and
parsley, then add the giblet mixture and seasonings.

From “Raw Materials” by Meryl Constance, Sydney
Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

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3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/2 tsp ginger
Cream sugar and shortening. Add molasses and egg – beat well.
Sift flour, soda, cinnamon, cloves, ginger, and salt. Add to
first mixture, mix well, then chill. Form into 1″ balls. Roll in
sugar, and bake at 375 for 8-10 minutes. Yield – 4 doz.

Title: AMANA COLESLAW
Categories: Salads, Vegetables, Salli’s
Yield: 6 servings

3 1/2 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Finely diced celery
1/4 c Finely diced white onion
1/2 c Mayonnaise
1/4 ts Lemon pepper
2 ts Prepared horseradish
2 tb Sugar
1 tb White vinegar
2 ts Celery seed

In a medium bowl, combine cabbage, carrots, celery and
onion. In small bowl, combine the mayonnaise, lemon
pepper, horse- radish, sugar, vinegar and celery seed.
Add to vegetable mixture. Mix well. Cover and
refrigerate at least 1 hour. Makes 6 (2/3 cup)
servings.

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Precious Persimmon Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Pureed persimmons
1 teaspoon Baking soda
12 tablespoons (3/4 cup) margarine — softened
1 1/4 cups Sugar
2 Eggs
1 1/3 cups All purpose flour
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 Tteaspoon vanilla extract
2 teaspoons Lemon juice
2 tablespoons Bourbon (optional)
1 cup Walnuts or pecans — (optional)
3/4 cup Currants (optional

Preheat oven to 325F. Grease muffin tins. Put the pureed persimmons in
a small bowl and stir in the baking soda. Set aside. Mix margarine and
sugar until creamy. Add eggs and beat well. Add flour, salt and
cinnamon; beat until blended. Add vanilla, lemon juice and bourbon. Stir
in nuts and currants. Fill each muffin cup 3/4 full. Bake for 45
minutes. Remove from muffin pans and let cool. Serve warm
From The Cookie Lady’s Files

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Lamb, Artichoke and ROasted Potato Salad

Recipe By : NY Times 5/21/95 Molly o’Neill
Serving Size : 6 Preparation Time :0:00
Categories : Meat Salad
Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
———— The Potatoes — ——————–
2 1/2 pounds small red popatoes — quartered
1 tablespoon olive oil
3 teaspoons fresh rosemary — chopped
1 teaspoon kosher salt — plus more to taste
freshly ground pepper — to taste
———— The Lamb — ——————–
1 teaspoon olive oil
8 lamb loin chops — boned and trimmed
2 1/2 tablespoons lemon vinaigrette — see recipe
1/2 teaspoon kosher salt
freshly ground pepper — to taste
1 teaspoon Italian parsley — chopped
———— The artichokes — ——-
18 ounces frozen artichokes hearts — cooked and cooled
4 large fresh artichoke hearts, raw — very thinly sliced
10 ounces frozen baby lima beans — cooked and cooled
2 cloves garlic — peeled and minced
1/4 cup lemon vinaigrette — see recipe
2 teaspoons italian parsley — chopped
1 teaspoon kosher salt
freshly ground pepper — to taste
12 cups salad greens
3 tablespoons lemon vinaigrette — see recipe
1 1/2 cups imported black olives
1 1/2 cups Parmesan cheese — shaved

1. Preheat the oven to 425 degrees. Place the potatoes in a roasting pan and
toss with the olive oil and 2 teaspoons of rosemary. Roast until tender,
stirring from time to time, about 30 minutes. Let cool. Place in a bowl and
toss with the salt and pepper. Garnish with the remaining rosemary.

2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add
the lamb and sear on all sides until medium-rare, about 4 minutes. Remove from
the skillet and cool. THinly slice the lamb and toss with the vinaigrette,
salt and pepper. Place ona platter and garnish with parsley.

3. Place the cooked and raw artichokes, lima beans and garlic in a bowl and
toss with the 1/4 cup vinaigrette. Toss in the parsley, salt and pepper.

4. Place the salad greens in a large bowl and toss with the 3 tablespoons
vinaigrette. Place the olives and Parmesan in separate bowls. Pass the dishes
separately, letting guests build their own salads.

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NOTES : Assembly Required- this recipe for a summer party where guests
assemble their own salad…Have platters of roast lamb with potatoes and
marinated artichokes. Of course, plates of marinated mushrooms, roasted
peppers, sliced tomatoes, cucumbers and cheese enable the guest to further
customize the meal.
THese are foods that people like to eat in summer. Tasty, appealing and
stylish.
One proviso: Group efforts tend to need reinforcement, like a sumptuous
dessert.
Mis-typed by Jane Rosenberg-Coombs 9/9/96

Title: Apple Stuffed Mushrooms **
Categories: Appetizers, Vegetables, Apples
Yield: 32 servings

MMMMM———————-PATTI – VDRJ67A—————————
32 lg Mushrooms, fresh
Vegetable cooking spray
3 tb Celery; finely chopped
1/2 c Apple; minced
2 tb Fine, dry breadcrumbs
1 tb Parsley, fresh; chopped
2 tb Walnuts; finely chopped
– toasted
1 tb Blue cheese; crumbled
2 ts Lemon juice

Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3
cup of stems, reserving remaining stems for another use. Set mushroom
caps aside. Coat a small skillet with cooking spray; place over
medium-high heat until hot. Add 1/3 cup reserved chopped mushroom
stems and celery; saute 2 minutes or until tender. Combine celery
mix, apple and next 5 ingredients in a small bowl; stir well. Spoon
1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms
in a 15×10″ jelly roll pan; bake at 350~ for 15 minutes.

MMMMM

Cherry Vanilla Ribbon Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 ounce cream cheese — softened
1 14 ounce sweetened condensed milk
3/4 cup cold water
1 3.4 ounce french vanilla instant pudding mix
1/2 pint whipping cream — whipped
1 21 ounce cherry pie filling — chilled
1 9-inch pie crust — baked

In a large mixing bowl, beat cream cheese until fluffy. Then gradually beat
in the condensed milk until smooth. On low speed add the water and pudding
mix until smooth. Fold in whipped cream.

Spread half of the cream cheese mixture into pie shell. Top with half of the
cherry pie filling. Repeat.

Chill 2 hours.

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NOTES : This is great with a cookie type pie crust. Also this can be lowered
in richness and calories by using nuefatchel instead of cream cheese and a low
fat or fat free condensed milk.

Hairy Heads

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Peanut butter
Marshmallows
Red hot candy
Green coconut*

* color coconut with green food coloring.

Spread peanut butter on sides and top of marshmallows. Roll in coconut. Add re
d hots for eyes.

busted by sooz

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Tomato Mushroom Soup

Recipe By : Garden-Fresh Recipes
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Fresh Mushrooms, Thinly Sliced
6 Tablespoons Butter or Margarine — Divided
2 Medium Onions — Minced
1 Clove Garlic — Minced
2 Carrot — Chopped
3 Celery Ribs — Finely Chopped
3 Tablespoons All-Purpose Flour
8 Cups Beef Broth
2 Tomatoes, Peeled And Chopped
1 Can Tomato Sauce — 15oz
1 Teaspoon Salt
1/2 Teaspoon Pepper
3 Tablespoons Minced Fresh Parsley
Sour Cream, Optional

In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter
until tender. Remove mushrooms; set aside. In the same kettle, saute onions,
garlic, carrots and celery in remaining butter until tender. Stir in flour
until smooth. Add broth, tomatoes, tomato sauce, salt, pepper and half of the
mushrooms. Simmer, covered about 30 minutes. Add parsley and remaining
mushroom; simmer 5 minutes longer or until heated through. Garnish each
serving with a dollop of sour cream if desired.

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SOBA NOODLE SUPREME

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Asparagus — cut into 1-inch
-pieces
3 oz Butternut squash
3 oz Buckwheat noodles (soba)
-cooked
3 oz Spinach — cut into bite-size
-pieces
5 tb Sunflower oil
1 t Dill
1 t Salt

Preheat oven to 400 degrees. Steam the asparagus
until tender, approximately 8 minutes. Cut squash in
half, remove the seeds and discard. Place squash in 4
x 8 baking pan cut side down, with 1/3 inch water, and
bake for 40 minutes. When cooled, remove skin from
squash and cut into bite-sizepieces. Combine all the
ingredients and mix well. Serve warm.

From DEEANNE’s recipe files

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