Title: Corn ‘n Peas Pasta Salad
Categories: Salads, Pasta, Appetizers, Side dish, Vegetarian
Yield: 10 servings

2 c Rotini
1 c Plum tomatoes, chopped
— seeded
6 ea Green onions, thinly sliced
1/2 c Red bell pepper, chopped
1/4 c Cilantro, chopped
15 oz Peas, cooked
15 oz Blackeyed peas, cooked
11 oz Corn, cooked
2 oz Olives, sliced

———————————-DRESSING———————————-
1/2 c Salsa
1/4 c Oil vinegar dressing
1 tb Lime juice
1 ts Sugar

———————————-GARNISH———————————-
8 Lettuce leaves
Cilantro

Cook pasta till *al dente*. Drain rinse with cold water.

In large bowl, combine cooked pasta and all remaining salad
ingredients; toss lightly. In small bowl, combine all dressing
ingredients mix well. Pour over salad toss lightly to coat.
Cover refrigerate 1 hour.

To serve, line serving platter or bowl with lettuce leaves. Spoon
salad over lettuce leaves; top with cilantro.

“Clarion-Ledger Southern Living Cooking School Supplement”, September
11, 1994. Posted by Nancy Coleman.

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FALL LAMB AND VEGETABLE STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Lamb
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lamb stew meat
2 Tomatoes
1 Summer squash
1 Zucchini
1 Potatoes
1 cn Mushrooms, sliced
1/2 c Bell peppers, chopped
1 c Onions, chopped
2 ts Salt
1 ea Garlic cloves, crushed
1/2 ts Thyme leaves
1 ea Bay leaves
2 c Stock, chicken
2 tb Butter
2 tb Flour

Peel, seed, and chop tomatoes. Slice summer squash and
zucchini. Dice potatoes.

Place lamb and vegetables in crockpot. Mix salt, garlic, thyme,
and bay leaf into stock; pour over lamb and vegetables. Cover
and cook on low 8 hours. (Don’t peek. Lifting the lid prolongs
cooking time.)

Turn to high. Blend flour and butter, then shape into small
balls. Drop into stew and cook, stirring several times, until
thickened. Serve over hot noodles or rice.

Source: _Woman’s Day ‘All Appliance Cookbook #1’_
Posted on GEnie by C.SVITEK [Cathy], Jan 19, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator, net/node 004/005

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Title: FONDUE SAUCES FOR BEEF
Categories: Sauces, Beef
Yield: 4 servings

———————–GARLIC SAUCE———————–
1 c Sour Cream
3 Clove garlic, crushed
1 tb Chopped chives
-salt and Pepper to taste.

——————–MUSTARD MAYONNAISE——————–
1 c Sour cream or mayonnaise
1/2 ts Dry mustard (or to taste)
-salt and pepper to taste.

——————SOUR CREAM HORSERADISH——————
1 c Sour cream
3 ts Horseradish
-salt and pepper
-paprika

————————-HOT SAUCE————————-
1 c Catsup
3 ts Worcestershire sauce
3 ts Prepared mustard
3 ts Prepared horseradish

For the first three mixtures, combine all ingredients.
Chill. For the hot sauce, combine all ingredients,
bring to boil in sauce pan, serve hot.

—–

Title: Split Pea and Ham Soup
Categories: Ham, Soups, Legumes, Restaurants
Yield: 6 servings

——————-MICKEY’S GOURMET CKBK——————-
1 lb Dried green split peas
5 c Chicken broth
5 c Water
1 Meaty ham bone OR 2 smoked
-ham hocks
2 Ribs celery, diced
3 T Parsley, chpd
1/2 t Tarragon leaves
1 c Carrots, diced
1 c Onion, diced
1 Leek, white only, sliced
2 T Dry sherry
1/2 t Pepper

Garden Gallery, The Disney Inn
Soak and rinse peas 20 mins. In 6 qt pot, combine
water, broth and peas; bring to boil. Add ham bone,
carrots, celery, leek, tarragon and 1T parsley. Reduce
heat to med low; simmer, partially covered, stirring
occasionally, 1 hr. Remove from heat. Remove meat from
bone; shred. Remove excess fat and return meat to pot.
Add sherry, pepper and remaining 2T parsley. Heat.

—–

GARLIC MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 Garlic cloves — peeled
1 1/2 lb Mushrooms, fresh — divided
4 tb Olive oil — divided
2 c Bread crumbs
1 bn Parsley, fresh — (stems re-
-moved), finely chopped
10 c Chicken broth
-Salt and pepper
ds Hot pepper sauce

In a food processor or by hand, finely chop garlic and
1 lb. of mushrooms. Cut remaining mushrooms into thin
slices. In a 4-qt. saucepan, heat 2 tablespoons of
olive oil; saute garlic and all the mushrooms for 3
minutes. Remove from the pan and set aside. Saute
bread crumbs in the remaining olive oil. Return garlic
and mushrooms to the pan; stir in parsley and saute
for 5 minutes. Add broth and simmer for 15 minutes,
stirring frequently. Season to taste with salt, pepper
and hot pepper sauce. For a thicker soup, stir in a
few teaspoons of corn starch dissolved in a little
cold water and simmer for several minutes until soup
clears and thickens. Yes, garlic cloves equal twenty
(20)!

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Cookout Chili

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef chuck — hamburger grind
1 Bell pepper (s)
4 Chiles,green — fresh whole
1 Jalapeno pepper — pickled
2 Scallions — coarsely chopped
1 can Tomato sauce (16oz ea)
1/2 teaspoon Oregano,dried — pref. Mexican
1/2 teaspoon Cumin — ground
1 teaspoon Red chile,hot — ground
1 teaspoon Chile caribe
1 can Kidney beans (16oz ea)

1. Form the meat into three or four hamburger patties.~ 2. Over a grill,
charcoal broil the hamburgers until they are medium rare on the inside and
nicely crisp on the outside. Set them aside to cool.~ 3. Lightly roast the bell
pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red
or green chiles according to succeeding recipe, then finely chop all the
peppers.~ 4. Crumble the hamburgers into a large skillet or Dutch oven and add
the peppers and the remaining ingredients to the meat.
Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and
adjust seasonings.~

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GELATO DI RISO (RICE ICE CREAM)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ice Cream Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Arborio rice — uncooked
3 c Milk
3 tb Granulated sugar
1 sm Piece vanilla bean
1 pn Salt
—–CUSTARD CREAM—–
3 Extra-large egg yolks
6 tb Granulated sugar
1/2 c Milk
—–PLUS—–
2 c Heavy cream
3 ts Confectioners’ sugar
2 lb Rock salt

The rice is quite crunchy and gives an interesting
texture to the gelato. This ice cream is very popular
in Italy now.

Put the rice in a saucepan. Add the milk, vanilla
bean, sugar, and salt and brig to a boil over medium
heat, stirring costantly. Then simmer for about 12
minutes. Remove from the heat and let the rice cool
completely (about 2 hours).

Pour the contents of the pan through a colander and
drain off the excess liquid. Let the rice sit in the
colander for about 30 minutes.

Meanwhile, prepare the custard cream with the
ingredients listed above, following standard
directions.

Transfer the rice to a large bowl and remove the
vanilla bean. Then add the cooled custard cream to the
rice and combine well. Add the heavy cream and
confectioners’ sugar and mix again.

Prepare the gelato, following ice-cream maker’s
directions.

Source: Guiliano Bugialli’s Classic Techniques of
Italian Cooking

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Title: HEAVENLY CHOCOLATE BANANA “CREME” LOG
Categories: Ww, Desserts
Yield: 1 servings

-Marie Herman, DHHS67B
2 tb Part skim ricotta cheese
1/2 ts Confectioner’s sugar
1/8 ts Vanilla extract
1/2 md Banana; peeled, cut
-lengthwise into 4
-equal slices
1/2 ts Chocolate syrup
1/2 ts Shredded coconut

In small bowl, combine cheese, sugar and vanilla, mixing well. Set 1
banana slice on a dessert plate; spread with 1/3 of the cheese
mixture, top with a banana slice, and spread with half of the
remaining cheese mixture. Repeat with remaining banana slices and
cheese mixture, ending with banana; spread with chocolate syrup and
sprinkle with coconut.

Each serving provides: 1/2 P, 1 FR, 25 opt. calories Per serving: 113
calories, 4 G protein, 3 G fat, 19 G carbohydrate, 88 mg. calcium, 43
mg. sodium, 10 mg. cholesterol. Source: WW Favorite Recipes Cookbook.
Formatted for MM by Joyce Burton, PDPP83A.

—–

Title: SLICED ALMOND COOKIE
Categories: Passover, Cookies
Yield: 20 cookies

1 Egg whites
1/3 c Sugar
1 c Sliced almonds
Chocolate bits; for topping

Recipe by: Evelyne Johnson

Preheat the oven to 300. Line a cookie sheet with
parchment paper. Stir together the egg white and sugar
(I don’t even use a mixer) and then stir in the
almonds. Drop by teaspoon (they shouldn’t be more than
2 inches in diameter) and top with a chocolate chip.
Bake about 20 minutes until lightly browned. When you
remove from the oven mash down the chocolate bit (it makes
it look like a dab of icing) and let it cool before
removing from sheet.

I use the same ingredients in the food processor and
make balls out of the dough just over an inch in
diameter. I flatten them slightly by pushing down «
drained maraschino cherry on top.

I usually do double the recipe. I make these all year
because they’re so simple to make, everybody loves
them AND they are good for Pesach.

—–

CREAMED CARROT SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Butter
4 Onions, chopped
4 c Carrots, sliced
4 tb Flour
5 c Beef broth
3 1/2 c Milk
1 Pinch salt
1 Pinch pepper
1/4 ts Nutmeg

Melt butter in kettle. Saute vegetables until onions
are clear. Blend in flour. Mix in broth and stir
until smooth. Simmer covered 30 minutes. Put soup
through blender to puree. Stir in milk. Adjust the
seasonings. Stir until hot, but not boiling. Ladle
into bowls and sprinkle nutmeg on top.

– – – – – – – – – – – – – – – – – –