Orange-Melon Sorbet

Recipe By : First Magazine, 1986 [McEdition by patH oct 96]
Serving Size : 6 Preparation Time :1:00
Categories : Dessert Fruit
Iced

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups cantaloupe — cubed
1/2 cup sugar
5 tablespoons honey
2 teaspoons fresh lemon juice — or

This is a refreshing dessert; serve from 6 to 12; vary the size of the scoop
and garnish with a mint leaf. Use any orange-flesh melon; about 4 lbs will
yield 5 cups cubed).

Peel and seed melon and cut into chunks. Puree melon with sugar, honey and
lemon juice in a food processor.

Freeze in an ice-cream maker as usual; about 20 to 30 minutes.

Or: simply place the mixture in a shallow metal pan and freeze until firm.
Transfer to a food processor and process until smooth and fluffy. Serve
immediately, or return to the freezer until serving time. For the best flavor,
ices should be served within 2 to 3 days. Use waxed paper or saran wrap
prevent the top from drying during storage.

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Title: Pasta Fagioli (Italian Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 4 Servings

1 Carrot; chopped
1 Onion; chopped
1 Rib celery; chopped
4 Strips bacon; chopped
1 Clove garlic; chopped
1 tb Olive oil
1 cn Tomatoes; chopped (28 oz.)
1 cn Chicken broth; not condensed
1 1/2 c Water
1 cn White beans; (19 oz.)
2 tb Parsley; chopped
1/2 c Ditalini pasta; cooked

In a large pot, saute carrot, onion, celery, bacon
and garlic lightly in olive oil. Add tomatoes, water
and broth. Simmer for 1/2 hour. Add parsley, beans and
pasta. Heat through.

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Title: FRUITY GREEN SALAD
Categories: Salads, Fruits, Kooknet
Yield: 8 servings

———————————-DRESSING———————————-
3 tb Sugar
2 tb Apple Cider Vinegar
1/4 ts Dry Mustard
1/8 ts Salt
1/4 c Vegetable Oil

———————————–SALAD———————————–
20 oz Bundles Fresh Spinach
1 c Fresh Blueberries
3 Oranges
1/2 c Pecans or Slivered Almonds

Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl.
Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry
on paper towels. Tear spinach into bite-sized pieces and place in a salad
bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut
into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing
over salad. Toss lightly to mix.

Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith

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Title: RUM BALLS II
Categories: Candies, Usenet
Yield: 1 Batch

4 oz Chocolate, semi-sweet
1 T Cream, whipping
2 T Rum
1 1/3 c Sugar, icing (sifted)
3 oz Chocolate vermicelli
-(or less)

Over slow heat, melt the chocolate and stir in cream
and rum. Beat in the icing sugar until mixture is
fairly stiff. Roll into small balls and coat with the
chocolate vermicelli. Place on a cookie sheet and
refrigerate for several hours.

NOTES:

* Chocolate rum truffles — My mother makes this
recipe. It is very simple and easy. Yield: makes 16.

: Difficulty: easy.
: Time: 15 minutes preparation, several hours cooling.
: Precision: approximate measurement OK.

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Coffee Orange Fudge Cake *

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Chocolate
Alcohol Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 package German chocolate cake mix
8 ounces Sour cream
1/2 cup Cooking oil
1/2 cup Water
4 Eggs
4 ounces Chocolate fudge pudding inst
1/4 cup Coffee liqueur
2 tablespoons Orange peel
1 teaspoon Cinnamon
12 ounces Semi-sweet chocolate chips
Confectioners sugar (opt)

Grease and flour a 10″ fluted tube pan. In a large bowl, combine the cake mix,
sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon.
Beat with an electric mixer on low speed until blended, scraping sides of bowl
constantly. Beat on medium speed for 4 minutes. Stir in chocolate chips.
Pour into prepared pan. Bake in 350~ oven for 50-60 minutes or until tested
done. Cool on wire rack.
Remove from pan. Sprinkle with confectioners’ sugar if desired.

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Title: Slow-Poke Jambalaya
Categories: Diabetic, Crockpot, Vegetables, Poultry, Main dish
Yield: 6 servings

1 Bell pepper,chopped 1/8 t Cayenne
1 Onion,chopped 1/2 t Salt
2 Med tomatoes,chopped 4 oz Smoked sausage,chopped
1 c Chopped celery 8 oz Chicken breast,chopped
1 Clove garlic,crushed 2 c Beef broth or bouillon
2 tb Minced parsley 1/2 lb Cooked shelled shrimp
2 t Chopped thyme leaves 1 c Cooked rice
2 t Oregano leaves,chopped

Shell shrimp, halve lengthwise.
In slow cooker,combine all ingred. except shrimp rice. Cover
cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp
cooked rice. Cover; cook on high 20-30 minutes. Source: “Crockery
Favorites” by Mable Hoffman The Hamilton Journal From Robbie
Shelton’s Database.

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SOUR CREAM LEMON PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish

Combine sugar, cornstrach, lemon rind, juice, egg
yolks, and milk in heavy saucepan; cook over medium
heat until thick. Stir in butter and cool mixture to
room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish
with lemon twists. Store in refrigerator.
From Massachusetts Dairy Sampler by Massachusetts
Dairy Industry
Promotion, Inc.

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Title: Spanish Omelet
Categories: Eggs Main dish Mexican Vegetables
Servings: 4

3 c Potatoes; *
1/2 c Onion; Chopped, 1 Md.
3/4 ts Salt
1/4 ts Red Pepper; Crushed, **
2 tb Vegetable Oil
6 ea Eggs; Large, Beaten
1/3 c Milk
1/2 ts Salt
1/8 ts Pepper

* Potatoes should be peeled and finely chopped. 2 Large Potatoes
should give you the 3 cups needed.
** 1/4 tsp of crushed pequin chiles should be used where they are
available.
————————————————————————–

Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato
mixture to the skillet, cover and cook over medium heat until tender,
about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk,
the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the
skillet. Reduce the heat, cover and cook over low heat for about 8 to 10
minutes or until the eggs are nearly set. Uncover the skillet and place
under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until
the top is set.

—————————————————————————–

PARSNIP PUREE WITH GRAND MARNIER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Parsnips
Salt
1/4 c Warm heavy cream (or more)
-ÿÿMilk
5 tb Butter (or more)
Grand Marnier
Freshly ground white pepper
1 tb Minced fresh parsley

PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place
parsnips in a medium- size saucepan. Cover with water,
add a pinch of salt and bring to a boil. Cover, reduce
heat to medium and cook about 35 minutes or until the
parsnips are very tender when pierced with a sharp
knife. Drain thoroughly and puree (in a food processor
or through a food mill) until very smooth. May be
finished up to this point, cooled, then refrigerated
and reheated about 30 minutes before serving. Just
before serving, add the warm cream and the butter, 1
tablespoon at a time. Beat well. Add Grand Marnier to
taste and season with salt and freshly ground white
pepper. Sprinkle the parsley over.

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Title: Grilled Thai Chicken Salad
Categories: Chicken, Greensalads, Chinese
Yield: 6 servings

6 Chicken breast, boned, skind
8 c Romaine lettuce; shredded
1 bn Green onion; white part,
-chopped
1/2 c Red onion; diced
1/2 c Cilantro; snipped
1/2 c Rice wine vinegar
1/4 c Extra virgin olive oil
2 1/2 T Soy sauce
1/2 T Crushed red pepper flakes

200 CALORIES. Preheat broiler and brush rack lightly with oil. Place
chicken breasts on rack. Broil 3 inches from heat source for 6-7
minutes or until cooked through, turning breasts over after 4
minutes. Meanwhile, combine lettuce, green onion, red onion and
cilantro in large bowl; toss to mix well. To make dressing combine
vinegar, olive oil, soy sauce and crushed red pepper and mix
thoroghly. To serve, place greens on plates. Slice chicken and
arrange on greens. Drizzled each serving with dressing.

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