Title: Hamburger Soup
Categories: Soups
Yield: 1 servings

1 lb hamburger
1 c ea. onion, celery, potatoes
1 qt tomatoes
2 lg carrots, grated medium
1 tb salt
2 tb beef bouillion
6 c water
2 sm cans, kernel corn
1 sm can, yellow beans
1 c frozen peas

Fry burger and onion, until brown. Add everything else except last 3.
Simmer 30 minutes, add last 3 and simmer 5 mintues more.
x

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Title: MEAT BALLS [DIABETIC]
Categories: Meats, Beef
Yield: 6 servings

2 cu lean gr.d rd. (15% fat)
1/4 cu prepared bread crumbs
1 ts salt
1 1/2 cu buttermilk
3/4 cu instant rice
1 ts diet margarine
1 cu water
1/2 ts arrowroot

Mix beef, crumbs, salt, 1/2-cup buttermilk, and rice.
Shape into two dozen meatballs (about 1″ thick). In
large skillet, brown meatballs in margarine on all
sides; pour water over; cover tightly. Boil until rice
is tender and meat is cooked (about 30 minutes).
Remove from skillet. Mix remaining 1 cup buttermilk
with arrowroot to form smooth paste; stir into liquid
remaining in skillet. Stirring constantly, cook until
gravy is thick (do not boil). Return meatballs to pan
and gently heat. Serve with gravy.

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PARSNIP AND APPLE SOUP (IRISH)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 lb Parsnips, thinly sliced
1 lb Apples, peeled/cored/sliced
1 Med. onion, chopped
2 ts Curry powder
1 t Ground cumin
1 t Ground coriander
1/2 ts Cardamom
1 Large clove garlic, crushed
1 1/4 l Beef or chicken stock
150 ml Cream
Salt and pepper
Chopped chives or parsley

Heat the butter, and when foaming, add the parsnips,
apples, and onions. Soften them but do not let them
color. Add the curry powder, the spices and garlic;
cook for about 2 minutes, stirring well. Pour in the
stock slowly, stirring until well mixed. Cover and
simmer gently for about half an hour, or until the
parsnips are quite soft. Taste for seasoning. Sive
or liquidize, and if it seems too thick, dilute with a
little stock or water. Add the cream and reheat, but
do not let it boil. Serve garnished with chopped
chives or parsley.

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Title: Aunt Bee’s Lentil Soup
Categories: Soups, Sausage
Yield: 12 servings

1 lb Smoked sausage (large link),
-sliced
1 lb Lentils
1/2 c Chopped onion
1/2 c Sliced celery
1/2 c Sliced carrots
1/8 ts Garic salt
2 1/2 ts Salt
1 1/2 ts Oregano
6 oz Can tomato paste
8 c Water
20 oz Can tomatoes

In a large stock pot, combine all of the ingredients except the
tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer
for 30 minutes. Serves 12.

Submitted by: Tina Muncy – Clarksville, Arkansas

Origin: Aunt Bee’s Mayberry Cookbook. Shared by: Sharon Stevens,
Nov/94.
MMMMM

Title: Yin-Yang Raspberry and Mandarin Orange Tart
Categories: Desserts, Chinese, Masterchefs, Frisco, Cm
Yield: 12 servings

1 x Pie shell, 9", partially
— baked
1/4 ts Orange flower water
2 ts Liqueur, orange, Mandarin
1/3 c Sugar
1 pt Raspberries
4 tb Butter, sweet, cubed
1 1/2 c Orange, Mandarin, sections
4 oz Almond paste
1/2 c Jam, passion fruit, melted
2 lg Eggs

Cream the sugar, butter and almond paste in a food processor.

Add 1 egg, process to combine, then add the second egg and process
until smooth.

Add the Mandarin orange liqueur and flower water, then process to
blend.

Pour the mixture into the partially baked shell. Bake 25 – 30
minutes in the center of a preheated 350 F oven until the top is evenly
browned and puffed.

Remove the tart to a rack to cool.

Arrange the raspberries and mandarin orange segments in a yin-yang
pattern on top of the cooled filling.

Brush the warm glaze (passion fruit jam, melted) thinly but evenly
on top of the fruit and along the edge of the tart shell.

Remove the rim of the tart pan before serving by centering the tart
on your hand or a can.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

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Title: Reuben Casserole
Categories: Neil, Microwave, Fast, Everyday
Servings: 6

2 c Swiss cheese; shredded
1/2 c Mayonnaise
1 cn Sauerkraut; rinsed draine
2 tb Butter
1 cn Corned beef; chopped, 12 oz
1/4 c Thousand island dressing or:
1/4 c Mayonnaise dash ketchup,
-relish
2 Tomatoes; sliced (optional)
1 Green pepper; cut in rings
1/4 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :12
Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
broken into bits, then cheese. Combine mayonnaise and Thousand Island
dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
butter in microwave and blend with bread crumbs, spread over top. Cook 12
minutes on HIGH (100%).

quick and easy, uses cupboard ingredients a recipe from mom (Florida) N.B.
serving are very generous, could serve 6
posted by Anne MacLellan

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Title: Pineapple Burgers
Categories: Ground beef, Fruits, Grill, Burgers
Yield: 1 servings

2 lb Ground beef
3 tb Italian dressing
1 ts Salt
1/4 ts Pepper
15 oz Pineapple slices; drained
8 Slices bacon
3/4 c Barbecue sauce
1/4 c Brown sugar; firmly packed
1/4 c Honey
1 tb Lemon juice

Mix ground beef and Italian dressing, salt and pepper. Shape into 8
patties. Press pineapple slice into each pattie. Wrap with a slice of
bacon and secure with wooden toothpick. Mix remaining ingredients.
Place patties in glass 13 x 9 dish. Pour barbecue sauce mix on
patties. Cover and refrigerate for 2 hours. Grill patties, pineapple
side down, about 10 minutes. Turn, brush with sauce. Grill another 10
minutes. Heat remaining sauce to serve with burgers.

MMMMM

Title: PYI-GYI NGA KAZUN YWET (SQUID AND DANDELION S
Categories: Burma, Seafood
Yield: 4 servings

1 ts Dried red hot chili flakes
1 tb Fresh lemon juice
2 ts Soy sauce
1 ts Brown sugar
2 ts Corn OR peanut oil
1 Clove garlic, chopped fine
1 lb Fresh squids, dressed, cut
-into 1/2-inch round slices
1/4 lb Dandelion greens, green
-leaves only, halved

Watercress and Swiss chard are good substitutes for
dandelion since they all have a slightly bitter but
appealing taste.

1. Mix the chili flakes, lemon juice, soy sauce, and
sugar together. Let stand for 15 minutes.

2. Heat the oil in a wok or skillet and over moderate
heat fry the garlic for 1 minute. Add the squid
slices and stir fry for 2 minutes. Add the
chili/lemon mixture and continue to fry.

3. Add the dandelion greens and cook for 2 minutes
more. Do not overcook since it toughens the squid.

Serve warm with other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung
Thein, Evans and Company, Inc., New York. 1987. ISBN
0-87131-524-6 Posted by: Karin Brewer, Cooking Echo,
9/92

—–

Title: Fried Eggplant Sandwiches
Categories: Sandwiches, Vegetables
Yield: 4 servings

1 Eggplant
Salt
6 oz Mozzarella cheese
(not grated)
1/2 ts Yeast
1 1/2 c Warm water
(105-115 degrees)
2 c Plain flour
Pepper to taste
4 1/2 tb Oil
1 lg Egg white
Oil for frying

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let
drain in a colandar for about an hour. Slice the mozzarella into
thin slices and trim to the shape of the eggplant slices. Sprinkle
the yeast over the warm water abd stir until is dissolved. Whisk in 1
1/2 cups flour and the pepper until smooth. Keep at room temp for 30
min. Rinse and pat dry the eggplant slices. Fry them in batches
using 1 T oil per batch over medium heat about 2 min per side. Remove
to paper towels to drain while you finish the other slices. Place a
cheese slice between each two eggplant slices (like a sandwich).
Press firmly together and dip in the remaining flour to coat both
sides. Beat the egg white until stiff (but not dry) peaks form. Fold
into the yeast mixture. Heat oil (about 1 inch deep) in a large
frying pan. Dip 1 eggplant sandwich into the batter at a time and
place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side
until light brown. Place on paper towels to drain oil until all are
done. Serve hot. These are great with a horseradish type dressing on
top! Depending on the size of the eggplant, this could make 6-12
sandwiches. Walt MM

MMMMM

FROZEN CHOCOLATE CHEESECAKE TORTE

Recipe By : 365 Great Chocolate Desserts.
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cheesecakes
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chocolate wafer cookie crumb
4 tablespoon Butter — melted
8 ounce Cream cheese — softened
1 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
3 ounce Unsweetened chocolate — melt
1 1/2 cup Heavy cream — whipped
3/4 cup Chopped pecans

Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well.
Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a
medium bowl, combine cream cheese, sugar, vanilla and salt.

Beat with electric mixer on medium speed until smooth.

Add choclate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn
into baked crust, spreading evenly. Freeze eight hours or longer, until firm.
Cover tightly and store in freezer. Remove from freezer 1/2 hour before
serving for ease in cutting.

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