SEVEN GRAIN BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Gaye Levy
1 1/4 c Water
3/4 c 7 grain mix
2 c Bread flour
1/2 tb Bread flour
1/4 c Whole wheat flour
2 tb Sugar
2 tb Molasses
1 t Salt
1 1/2 tb Powdered buttermilk
1 1/2 ts Yeast
1 1/2 tb Margarine

I bought a bag of “7-grain mix” (Stone-Burh) and came up with the
following recipe for the BM. My goal was to come up with a “Poulsbo
Bread”. This is very very close to the commercial product – only a
lot fresher tasting. About the only thing missing is sunflower seeds,
which I will try adding next time. I hope you like this. We ate an
entire loaf in one sitting (and there are only two of us!) Put
ingredients into pan in order listed. Bake at regular setting. One
more thing: this is a soft bread and will be difficult to slice when
hot. If you are going to use it in a sandwich, allow it to cool
first. Regards, *** Gaye in Bellevue, WA *** 10/01 01:34 pm

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Sensational Salad

Recipe By : Ron Chiapotta/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories : chicken green

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 napa cabbage — chopped
1 bunch scallion — chopped
2 1/2 ounces sesame seeds
1 package almonds — sliced
2 packages Chinese noodles — broken small
2 cloves garlic
oil
2 tablespoons soy sauce
3/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup oil

This salad is prepared in three steps, the ingredients are listed for each
step.

Step 1.
1 med. head of nappa cabbage, 1 bunch of green onions. Rinse cabbage, slice
and chop onions and cabbage. Combine these two ingredients in a large bowl and
chill until you are ready to prepare the rest of the salad.

Step 2.
2 1/2 ounces of sesame seeds, 1 pack of sliced almonds (small), 2 packages of
Oodles of Noodle Soup), 2 cloves of garlic (or more if you want), oil. Bread
noodles into tiny pieces while still in the bags, remove the seasoning pack
and throw away. Saute the broken noodles, sesame seeds, and garlic in oil
until lightly browned. Add salt and pepper. Store in the refrigerator.

Step 3.
2 Tablespoons soy sauce, 3/4 cup rice wine vinegar, 1/2 cup sugar, 1/4 cup
oil. Combine and boil for no more than one minute. Sotre in refrigerator. Just
before serving combine all sections and toss gently. I love mandarin oranges
added. You may also add cooked chicken.

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Per serving (excluding unknown items): 342 Calories; 20g Fat (50% calories
from fat); 7g Protein; 38g Carbohydrate; 0mg Cholesterol; 497mg Sodium

NOTES : The name says it all, a sensational “Chinese Chicken Salad” with or
without the Chicken. Truly awesome!

Title: Pasta Fagioli (Pasta and Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 1 Servings

1 lb Northern white beans; soak
-overnight
1/2 c Onion; chopped
1/3 c Olive oil
2/3 c Celery; chopped
3/4 lb Ham
1 1/2 ts Basil
3 ts Italian seasoning
3 -4 garilc clove; minced
1 1/2 ts Black pepper
7 oz Small shells pasta

In a shallow pan, cover 1 pound Northern white beans
with cold water by 2 inches above beans. Let sit
overnight. Next day: Drain and rinse beans. Cover with
cold water again in a pot, which can be used on the
stove top and in the oven. Bring to a moderate boil
on stove top. Then place in a preheated oven at 325
degrees for 1 hour, covered. Keep in liquid until
ready to use. In large pot saute 1/2 cup chopped
onions in 1/3 cup olive oil until pale yellow, on
medium heat. Add: 2/3 c. chopped celery, 3/4 lb.
chopped ham. Cook for 10 minutes. Then add: Cook on
medium low heat for 20-25 minutes. Reserve 2 cups of
the beans (to mash) and add rest of beans to vegetable
mixture. Cook for 5 minutes. Then add: Bring to a
boil. Mash the 2 cups of beans and then add this to
the soup with: 1 1/2 tsp. basil, 3 tsp. Italian
seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced
garlic), 1 1/2 tsp. black pepper. When soup boils add
7 ounce package of small salad shells until al dente
(it still has a “bite” to it, not too soft). Serve in
bowls along with a salad and garlic bread for dinner
or alone with crackers for luncheon. This can be
frozen.

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Margaret Ann’s Better Than Chili

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
2 medium onions — chopped
4 large carrots — chopped
2 red bell peppers — seeded and chopped
2 green bell peppers — seeded and chopped
32 ounces canned black beans — drained and rinsed
(2 cans or 4 cups)
1 cup bulgur — soaked as noted
32 ounces canned whole tomatoes — with juice
2 cups chicken broth — or alternative
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
Salt and black pepper
1 cup plain yogurt
6 green onions — sliced
1/4 pound grated Cheddar cheese

SOAK bulgur for 20 to 30 minutes in 2 cups boiling water.
BROTH: use chicken or vegetable, homemade or canned.

Heat the oil in a 6-quart Dutch oven. Add the onions, carrots, and the red and
green bell peppers and cook over medium heat for 5 to 8 minutes. Add the black
beans, bulghur, tomatoes, chicken stock, chili powder, cumin, coriander, and
cayenne pepper. Bring to the boil, reduce the heat, and simmer for 30 to 45
minutes, until thickened. Season to taste with salt and pepper.

Serve in bowls with yogurt, green onions, and grated cheese as condiments for
topping the chili. Yield: 8 to 10 servings [patH mcRecipe]

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Pressure Cooker Custard

Recipe By : Wearever Recipe Instruction Book
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Milk
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggs — slightly beaten
3 tablespoons sugar
1 teaspoon vanilla
dash salt
2 cups milk — scalded
nutmeg

Mix eggs, sugar, vanilla and salt. Stir in milk gradually.
Pour into four 6-oz. custard cups. Sprinkle tops with nutmeg.
Place cups on rack with 1/2 cup water in 6 or 8 qt. pressure cooker. (Cook only
two at a time in 2 1/2 – 4qt. cooker.)
Cover cooker, set control at 5 lbs. pressure and cook for exactly 2 1/2 minutes
after control starts to jiggle (or at 15 lbs pressure, remove cooker from heat
as soon as control jiggles or rocks gently).
Cool cooker for 5 minutes, then place under faucet.
NOTE: To vary custard, substitute brown sugar (packed) for granulated sugar.
Or top custard with chocolate, caramel or pineapple ice cream topping, fresh,
canned or thawed frozen fruit or maple flavored syrup.

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Per serving: 144 Calories; 6g Fat (39% calories from fat); 7g Protein; 15g
Carbohydrate; 107mg Cholesterol; 87mg Sodium

Mix and bake cake according to package directions, using 2 90in. cake
pans. Cool in pasn for 15 minutes; remove from pans and cool
completely on a wire rack. In a mixing bowl, beat cream cheese,
sugar, vanilla and salt until fluffy. Foldi ncream. Splite each cake
into two horizontal layers; place one on a serving plate. Spread with
a fourth of the cream mixture. Sprinkle with a fourth of the
chocolate. Repeat layers. Cover and refrigerate 8 hours or
overnight.

Chicken and Noodle Cacciatore

Recipe By : Smart Shopper’s Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Budget Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stewing chicken — –(4-5 lb)
3 cups water
1 each stalk celery
1 slice onion
1 1/2 tablespoons salt
2 tablespoons vegetable oil
1 clove garlic — minced
3 1/2 cups tomatoes (canned)
8 each stuffed olives
1 can mushrooms (3 oz) — sliced
1/2 cup green pepper — cut in strips
1/8 teaspoon pepper
1/4 teaspoon basil
1 pound wide noodles

Wash chicken and place in large deep kettle with water, celery, onion
slice and 3/4 teaspoon salt. Cover tightly and simmer 3 to 4 hours until
tender. Cool. Remove meat and cut in large serving pieces; reserve
broth. Heat vegetable oil in large skillet; saute chopped onion and
garlic until soft. Add tomatoes, olives, mushrooms, green pepper, 1/4
teaspoon salt, pepper and basil. Continue cooking over low heat 20
minutes. Skim fat from chicken broth; measure broth and add enough water
to make 5 cups; pour into large saucepan. Bring to a boil; add remaining
2 1/2 teaspoons salt, and noodles. Bring to a boil; cook 10 to 15
minutes or until tender. Drain; place in shallow 2 quart baking dish.
Heat oven to 350. Arrange chicken on noodles; pour sauce over all. Bake
20 minutes. Makes 8 servings.

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NOTES : Thrifty, delicious and well worth the time it takes to prepare
it.

VERA’S SQUASH PIE (1945)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 t Salt
1 t Cinnamon
1 t Nutmeg
3/4 ts Ginger
1/4 ts Mace
1 c Steamed squash, strained
3 Eggs
1 c Heavy cream or evaporated
-milk
1 Pastry for 9-inch pie pan

Add sugar, salt and spices to squash and mix thoroughly. Beat eggs,
add cream and mix with squash. Line 9-inch pie pan with pastry and
pour in squash mixture. Bake in a very hot oven (450 degrees) 10
minutes then reduce heat to 350 degrees and bake 40 minutes longer or
until knife inserted in the center come out clean.

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Salad Ole w/Chili Vinaigrette

Recipe By : Holiday Celebrations
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup long grain rice
1 15 oz. can pinto beans — rinsed and drained
1 1/2 cups frozen whole kernel corn — thawed
3 green onions — sliced
1/4 cup red sweet pepper — chopped
1/4 cup vegetable oil
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 pickled jalapeno peppers, stemmed — halved seeded
1 to 2 tsp. chili powder
1/4 teaspoon salt
1/2 teaspoon ground cumin

Cook rice in salted water as directed on the package. (The rice can be
cooked ahead and chilled.)

Combine cooked rice, beans, corn, green onion, and sweet pepper in a large
bowl. Toss ligtly to mix.

Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili powder,
cumin and salt in a blender container or food processor bowl. Cover and
blend or process until smooth.

Pour dressing over rice mixture; toss to coat. Cover and chill until serving
time or up to 2 days. Serve at room temperature. Makes 8 to 10 servings.

Serve with “Oklahoma Style Brisket Sandwiches”

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BLACK BEAN SOUP #3

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Soups Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Oil, olive
1/2 lb Salt pork — diced
1 lb Ham hocks — 2″ pcs.
8 lg Onions, chopped
6 Garlic cloves — minced
6 Celery stalks — chopped
2 lb Beans, black
1/2 ts Pepper, cayenne
4 ts Cumin, ground
4 cn Chicken Broth (large)
1/4 c Vinegar, wine
1 c Sherry, dry
Condiments

Heat oil in a 10 to 12 qt. pan over med. heat. Add
salt pork, ham, onion, garlic, celery. Cook, stirring
occasionally, until vegs. are very soft and lightly
browned (abt. 40 min.)
Rinse and sort beans, drain, and add to pan along
with red pepper, cumin and broth. Bring to a boil over
high heat; reduce heat, cover and simmeer until bean
mash easily–2 to 3 hrs. (If using ham hocks, remove
cool. Shred meat return to pan–discard skin
bones.) Skim and discard fat from soup.
Whirl soup, a portion at a time, in blender or food
processor until smooth. Stop here if serving next day.
Cover and refrigerate.
Return soup to pot and heat to steaming, stirring
often. Blend in vinegar and sherry.
Pass condiments at table to add to individual
servings.
CONDIMENTS: Arrange in separate bowls: 3 lb. warm
kielbasa, cut into 1/2″ slices; 6 cups hot cooked
rice; 8 hard boiled eggs chopped; 2 cups small sweet
pickle spears,and 2 cups diced bell pepper.
Unknown source.

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