Title: Ravioli Soup
Categories: easy, ground beef, Share, soups
Yield: 4 servings

3/4 lb ground beef or Italian
-sausage
1 beef broth
1 cheese ravioli or
-tortellini; fresh or frozen
1 green beans; drained
2 green onions; sliced
1 tomatoes*

*Tomatoes should be Del Monte freshcut Diced Tomatoes w/ Basil, Garlic
Oregano.

In 5-qt pot, cook meat; drain. Add tomatoes, broth and 1 3/4 cups water;
bring to boil. Reduce heat; stir in ravioli and cook according to pkg.
directions. Add beans and onions; heat through . Season with pepper and
sprinkle with grated parmesan cheese, if desired.
formatted by Sarah Gruenwald 7-7-97

Contributor: The Homemakers School
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Title: Minestrone Bake
Categories: Main dish
Yield: 8 servings

1 pk Elbow macaroni (7 ounces)
— cooked and drained
8 oz Grated cheddar cheese
16 oz Van Camp’s Pork and Beans
— undrained
8 oz Stewed tomatoes
1 Green bell pepper; diced
1 Red bell pepper; diced
1/2 c Grated parmesan cheese

Heat oven to 375 F. Grease 8-inch square glass baking dish. Combine
macaroni, 1-1/2 cups cheddar cheese, pork and beans, tomatoes and bell
peppers; mix well. Spoon into prepared dish. Sprinkle with remaining
cheddar cheese and parmesan cheese.* Bake 25 to 30 minutes or until
heated through. Let stand 10 minutes before serving.

*NOTE: At this point, casserole may be covered and refrigerated. Increase
baking time to 35 to 40 minutes. Let stand 10 minutes before serving.

NUTRITIONAL ANALYSIS per serving:
* calories 300
* carbohydrates 32 g
* protein 16 g
* fat 12 g
* calcium 330 mg
* sodium 590 mg
* cholesterol 35 mg
* dietary fiber 6 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: EGG ROLLS FOR A CROWD
Categories: Appetizers, Chinese
Yield: 120 servings

1 1/2 lb Lean ground beef
1/2 lb Lean ground pork
1/2 lb Bulk hot sausage
2 md Onions, finely chopped
2 c Finely chopped celery
2 8 oz. cans bean sprouts,
Drained
1 1/2 lb (3 cups) shrimp, boiled,
Peeled and chopped
2 8 oz. cans water chestnuts,
Sliced and drained
5 tb Soy sauce
Flour to thicken
6 20 count packages egg roll
Wrapper skins

Brown meats with onion and celery. Stir in bean sprouts, shrimp and
water chestnuts. Cook over low heat, blending well. Stir in soy
sauce and flour to thicken. Cool mixture. Place 2 tablespoons of
mixture on edge of each egg roll skin. Roll snugly, tucking in ends
and sealing with moistened fingertips. Deep fry in hot oil for 5
minutes. Serve with Jezebel Sauce or Chinese style hot mustard and
sweet and sour sauce. Note: These freeze exceptionally well. Place
egg rolls on a cookie sheet, freeze until firm, store in heavy duty
freezer bags. A delightful treat to have on hand for drop-in guests.

MMMMM

Title: MARY NELL RECK’S GALVESTON RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————-FOR POULTRY AND PORK——————-
6 Garlic cloves; crushed
1 tb Cayenne pepper
2 tb Paprika
1 tb Lemon juice

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1/3 cup.

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RISOTTO WITH MINT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Chicken stock
5 tb Unsalted butter
1 Onion — finely chopped
2 c Arborio rice
1 c Dry white wine
1/3 c Fresh mint leaves — loosely
-packed
1 c Parmigiano — freshly grated
Salt — to taste

Recipe by: Modern Italian Cooking
Heat stock in a medium-size saucepan and keep warm
over very low heat.

Melt 4 Tablespoons of the butter in a large saucepan.
When the butter foams, add the onion. Saute over
medium heat until the onion is pale yellow. Add the
rice. Cook for 1 to 2 minutes, or just enough to coat
the rice with the butter and onion. Stir in the wine.
Cook, stirring constantly, until the wine has
evaporated. Add a few laddles of broth, just enough
to barely cover the rice. Cook over medium heat,
until the broth has been absorbed. Continue cooking
and stirring the rice in this manner, adding the broth
a bit at a time, until the rice is done, 15 to 20
minutes. During the last 2 or 3 minutes of cooking,
chop the mint very fine and add to the rice with the
remaining tablespoon of butter and 1/3 cup of the
parmigiano. Taste for seasoning and doneness. The
rice should be tender but still firm to the bite. At
this point, the rice should have a creamy, moist
consistancy. Serve immediately with the remaining
parmigiano.

– – – – – – – – – – – – – – – – – –

Title: Apple and Banana Aside
Categories: Casseroles, Desserts, Fruits
Yield: 1 batch

2 Bananas, peeled and sliced
2 Apples, peeled, cored and
— cut in slices
Juice of half a lemon

MMMMM————————–TOPPING——————————-
1/4 c Packed brown sugar
1/4 Flour
1/4 c Butter

Note: Use about 1 banana and 1 apple for each two diners to increase
recipe. Do not decrease.

In a buttered casserole, arrange a layer of apple slices and banana
slices. Drizzle with lemon juice, dot with butter and sprinkle with a
little sugar. Make another layer of fruit.

Cream together (until crumbly) the topping ingredients; sprinkle over
fruit mixture.

Bake at 325 F. for 30-40 minutes.

Nice side dish to meal or as a dessert with vanilla ice cream.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM

CHINA MOON CHILI-LEMON OIL

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Corn or Peanut oil
2 tb Japanese Sesame Oil
1/4 c Dried red chili flakes
1 tb Szechwan Brown Peppercorns
1 lg Clove garlic: smash and peel
2 tb Fresh ginger — fine julienned
1/3 c Scallion rings — green+white
2 Lemongrass stalks — see note
4 md Lemon — just the minced zest

: Notes: Lemongrass, 2 stalks pounded then cut
crosswise into finger lengths, 3 inches. Szechwan
Peppercorns should be just the blossoms, not the
seeds, available in Asian markets.
: #1 Combine all the ingredients except for the
lemon zest in a heavy, non-aluminum 1 1/2 quart
saucepan. Bring to 223 F degrees on a deep fry
thermometer over moderately low heat and let bubble
for 15 minutes.
: #2 Remove the pan from the heat and let stand
for 5 minutes, then stir in the lemon zest and let
stand overnight or until cool.
: #3 Remove and discard the lemongrass. Scrape
the oil and seasonings into an impeccably clean
container.

– – – – – – – – – – – – – – – – – –

Title: Canning Fresh Lima Beans (Shelled)
Categories: Vegetables, Legumes, Canning
Yield: 1 text

Quantity: An average of 28 pounds is needed percanner load of 7 quarts;
an average of 18 pounds is needed per canner load of 9 pints. A bushel
weighs 32 pounds and yields 6 to 10 quarts– an average of 4 pounds per
quart.

Quality: Select well-filled pods with green seeds. Discard
insect-damaged and diseased seeds.

Procedure: Shell beans and wash thoroughly.

Hot pack–Cover beans with boiling water and heat to boil. Fill jars
loosely, leaving 1-inch headspace.

Raw pack–Fill jars with raw beans. Do not press or shake down.

Small beans–leave 1-inch of headspace for pints and 1-1/2 inches for
quarts.

Large beans–leave 1-inch of headspace for pints and 1-1/4 inches for
quarts.

Add 1 teaspoon of salt per quart to the jar, if desired. Add boiling
water, leaving the same headspace listed above.

Adjust lids and process using the recommendations in Table 1 or Table 2
according to the method of canning used.
Table 1. Recommended process time for Lima Beans in a dial-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Lima Beans in a weighted-gauge
pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

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Crusty Beef Casserole

Recipe By : Woman’s Day Cookbook, 1969
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Favorites
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
1 1/2 lb. lean ground round
48 oz. spaghetti sauce with mushrooms
1 lb. fine noodles
10 oz. nonfat or low-fat cheddar
seasoned salt

BAKE: 325°

Brown meat and onions. Add sauce; heat. Arrange in casserole half of
noodles, half of sauce and half of cheese; sprinkle with salt. Make
another layer of noodles, sauce and cheese.

Bake 1 hour.

Makes 2 casseroles. Can be doubled or halved. Freezes well.

– – – – – – – – – – – – – – – – – –

Title: Tofu Burgers #2
Categories: Vegan
Yield: 8 servings

14 oz Tofu, firm; drained
-rinsed
1 sm Onion — minced
2 lg Garlic cloves — minced
1 tb Canola oil
2 tb Chili sauce
1 ts Worcestershire sauce
-vegetarian
2 ts Soy sauce — low-sodium
1/2 ts Cumin — ground
1 1/4 c Bread crumbs, dry — OR
3/4 c Bread crumbs — dry AND
1/2 c Hazelnuts — ground
Salt and pepper to taste

Wrap tofu in a kitchen towel or several layers of
paper towels. Place on a cutting board, and weight
with an iron skillet or wooden cutting board for 30 to
45 minutes. Meanwhile, saute onion and garlic in oil
until onion is limp and slightly brown on the edges.
Remove towels and place tofu in a large bowl. Mash
with a fork and add onion-garlic mixture. Add chili
sauce, worcestershire sauce, soy sauce, cumin, bread
crumbs and hazelnuts if desired; mix well. Place in a
food processor and pulse to form a uniform texture.
Add salt and pepper to taste. Refrigerate for 30
minutes. With wet hands, shape tofu mixture into 8 to
10 patties and place on a well oiled vegetable grill.
Handle patties gently; they’re delicate. Grill for 3
to 4 minutes on each side, until browned. Variation:
Instead of grilling, saute burgers in olive oil until
lightly browned on both sides. Note: This burger is
especially tasty when served with a spicy sauce made
of low-sodium soy sauce mixed with chili sauce or
barbecue sauce and topped with sauteed mushrooms. Per
patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0 chol;
359 mg sod; 1 g fiber

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