Title: Coronado Casserole
Categories: Main dish, Microwave, Casserole
Yield: 6 servings

1 c Chopped onion
14 oz Canned chopped green chiles
— drained
1/2 ts Ground cumin
1/2 ts Oregano
15 oz Tomato sauce
1/2 c Chicken broth
2 c Cooked chicken breast chunks
3 c Cooked rice
1 c Dairy sour cream
8 oz Cheddar cheese, shredded
— (divided)
1 1/2 c Crushed corn chips

Combine onions, chiles, oregano, tomato sauce, and broth in 1-1/2-quart
microproof baking dish. Cover and cook on HIGH (maximum power) 10
minutes; stir after 5 minutes. Add chicken; stir. Set aside. Combine
rice and sour cream in shallow greased 2-1/2-quart microproof baking dish.
Sprinkle with 1 cup Cheddar cheese; pour chicken mixture over cheese. Top
with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.

Each serving provides:
* 499 calories
* 23.9 g. protein
* 28.8 g. fat
* 37.3 g. carbohydrate
* 1012 mg. sodium
* 82 mg. cholesterol

Source: MICROCOOKING WITH RICE
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: LEMON LAYER CAKE
Categories: Cakes, Frostings
Yield: 1 servings

2 1/2 c Cake flour; sifted
2 ts Baking Powder
1/4 ts Salt
1 tb Lemon rind; grated
2/3 c Butter; or shortening
1 1/2 c Sugar
3 Eggs; unbeaten
6 tb Lemon juice
3 tb Water

Sift flour once, measure, add baking powder and salt and sift.
together three times. Add lemon rind to butter. and cream thoroughly;
add sugar gradually and cream together until light and flfy. Add
eggs, one at a time beating thoroughly after each. Add flour,
alternately with combined lemon juice and water, a small amount at a
time beating after each addition until smooth. Bake in two greased
9-inch layer pans in moderate oven (375 degrees F.) 20 minutes, or
until done. Spread Luscious Lemon Frosting (see recipe) between
layers and on top and sides of cake.

MMMMM

Bill’s Vegetable Soup

Recipe By : Bill Marksberry
Serving Size : 1 Preparation Time :3:00
Categories : Beef Main Dish
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
2 pounds london broil — cubed
2 stalks celery — sliced
2 cups water

2 quarts water — approximately
1 soup bone — optional
1 tablespoon thyme
salt and pepper — to taste
1 medium onion — diced
2 cloves garlic — chopped
2 cans beef broth
2 tablespoons kitchen bouquet
1 package frozen mixed vegetables — large
1 can tomatoes — diced
1 package frozen stew vegetables — large
4 potatoes — cut up
1 can corn
1 can green beans
1 cup barley

Brown meat in vegetable oil. Add two cups water and celery. Allow to
simmer about twenty minutes covered.

Add beef broth (the non-condensed kind), soup bone, garlic, onion, and
Kitchen Bouquet. Simmer about one hour covered.

Add barley. Simmer one-half hour.

Add frozen, fresh, canned vegetables, thyme, salt and pepper . Simmer
one-half hour or until vegetables are tender.

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CREAMED TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter (to saute with)
2 tb Safflower oil
2 Large onions, chopped
1/2 ts Thyme, crushed
1 t Basil
1 d Salt pepper
10 Medium ripe tomatoes,
Coarsely chopped
5 tb Tomato paste
1/3 c Flour
6 c Chicken broth
1 1/2 ts Sugar
1 c Cream
1 c Milk
2 tb Butter

Combine butter and oil in soup pot; add onions; saute
over low heat, sprinkling with thyme, basil, salt and
pepper; stir occassionally. When onions are tender,
stir in tomatoes and tomato paste; simmer about 18
minutes. Blend flour with equal amount of chicken
broth; add to tomato mixture and mix well. Slowly add
remaining chicken broth, stirring well. Simmer
covered, over low heat, for about 30 minutes. Stir
occasionally to prevent soup from sticking to bottom
of pan. Put soup through blender in small batches.
Reheat puree and stir in sugar, cream and milk.
Simmer a few minutes; add remaining butter just before
serving.

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Baked Doughnut Puffs

Recipe By : Farm Journal, 1952
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons shortening
1/2 cup sugar
1 egg
2 cups flour — sifted
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup milk
1/2 cup chopped walnuts
1/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 cup butter — melted

Cream shortening, sugar egg until light and fluffy. Sift together
flour, salt, baking powder and nutmeg. Add alternately with milk to
creamed mixture. Mix well to a stiff dough. stir in nuts. Drop by
tablespoon into well greased small size muffin pan cups. Bake at
400° for 20 minutes. Combine powdered sugar and cinnamon in paper bag.
Dip top of doughnut in melted butter, shake 2 or 3 at a time in bag
with sugar.

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Serving Ideas : Less fat, less work than frying.

Creamy Leek and Potato Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons butter
6 medium leeks, white part only (abt 4 c) — thinly sliced
3 stalks celery — thinly sliced
3 large potatoes (abt 1 1/2 lbs), scrubbed — cut in 1/4″ slice
s
5 cups vegetable or chicken stock
1/4 cup finely minced fresh dill — optional
salt and pepper — to taste

serves 6

Heat the butter in the cooker. Saute the leeks and celery for 2 minutes, stirr
ing occasionally. Meanwhile, cut the potato slices in half. Add the potatoes
and stock. Lock the lid in place and over high heat bring to high pressure. A
djust heat to maintain high pressure and cook for 5 minutes. Let the pressure
drop naturally or use a quick release method. Remove the lid, tilting it away
from you to allow any excess steam to escape. Puree half of the soup in a blen
der or food processor. Pour the puree back into the pot. Stir in the dill (if
desired) and add salt and pepper to taste. Reheat thoroughly and serve.

Variation: For a creamier, more elegant version of this rustic country dish, p
uree the entire mixture, but don’t overprocess or the potatoes will become gumm
y.

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BEST EVER BAKED BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork and beans – canned
-(actually 4 to 5 lbs.)
1/2 c Onion – chopped
1/2 c Celery – chopped
1/3 c Bell pepper – chopped
2 tb Mustard – prepared
1/2 c Molasses
1 t Worcestershire sauce
3 Drops Tabasco – actually 3
-to 4 drops
1/2 c Barbecue sauce – bottled or
-homemade (see recipe)
1/2 c Catsup
2 Strip bacon – uncooked and
-cut in half

Combine all ingredients, except in bacon, in large
ovenproof container. Lay bacon strips on top. Place
on smoker grid and smoke for 2 to 2-1/2 hours.

Note from me: If you don’t have a smoker, you can
cook at about 350F for about 45 minutes to 1 hour,
until the bacon is curling. Better flavor in a
smoker, but divine beans without!

Makes 8 to 10 servings.

Recipe from “Cook’n Cajun Water Smoker Cookbook” by
Sondra Hester.

This is undoubtedly one of the best baked bean dishes
we’ve ever tasted. Easy to make and no tending
necessary. You can have ribs smoking on the bottom
rack and beans on the top rack. Add garlic bread and
coleslaw, potato salad or macaroni salad and you’ve
got a Super Bowl party, bowl game or Monday Night
Football dinner! Source: Cook’n Cajun Water Smoker Ckbk

From: Michelle Bass > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609

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Title: EASY MILKY WAY PIE
Categories: Pies, Desserts
Yield: 6 servings

1 c 21 oz. cherry pie filling
4 1 1/2 oz. milky way bars
1 9″ pie crust,chilled
4 ts Lemon juice
1/3 c Chopped nuts

Add the lemon juice to pie filling.Place in pie shell.Thinly slice
candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree
oven for 10 minutes.Reduce temperature to 350 degrees. Continue
baking 10 to 15 minutes more.Cool and serve.

MMMMM

Sugar Cookies

Recipe By : Better Homes And Gardens Cookies Cookies Cookies
Serving Size : 42 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Dough—-
2/3 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1 tsp vanilla
2 c unbleached flour
3/4 c granulated sugar
1 tsp baking powder
—-Icing—-
1 c powdered sugar — sifted
1/2 tsp vanilla
1 tbsp skim milk

Preheat oven to 375. To prepare dough, combine margarine, egg white, 1
tablespoon milk, and vanilla in a mixing bowl. In another mixing bowl,
combine flour, granulated sugar, and baking powder. Mix wet ingredients
with dry ingredients just until moistened. Divide dough in half. Cover and
chill. On a lighty, floured surface, roll each half of dough to 1/8″
thickness. Using 2-1/2″ cutters, cut dough into desired shape. Place 1″
apart onto unprepared baking sheet. Bake for 7 minutes or until lightly
browned. Meanwhile, to prepare icing, combine powdered sugar, remaining
vanilla, and milk in small a mixing bowl. If desired , color with food
coloring. When cookies have cooled spread icing over cookies.

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Per serving: 71 Calories; 3g Fat (36% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

HELI SPETZIOTIKO (EEL SPETZES-STYLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Main dish
Seafood Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 lb Eel — (moray, conger, OR
– freshwaterer), dressed,
– cut into 2-1/2″ thick pcs.
1/2 lb Onions — roughly chopped
3 Sun-dried tomatoes (in oil)
– snipped up soaked in:
2 tb Boiling water — -OR-
1 tb -Tomato paste instead
3/4 lb Tomatoes
— skinned, seeded chopped
1/2 ts Honey
1 tb Fresh thyme — -OR-
1/2 ts -Greek “Mountain” thyme
1 Bay leaf — crumbled
1 Lemon — zested
1 t Lemon juice
2 Garlic cloves — minced
1 c Finely chopped parsley
— (flat-leaf type)
1 tb Finely chopped fresh mint
Salt
Freshly ground black pepper
1/2 lb Feta cheese, crumbled

In a heavy skillet or wide flameproof casserole, heat
2 tablespoons olive oil and saute the eel pieces until
well browned on all sides. Remove from the pan and
add another tablespoon oil if necessary.

Add the onions and fry gently until translucent.
Pound the sun-dried tomatoes, if using, to a paste.
Add to the pan with the chopped tomatoes, honey,
thyme, bay leaf, lemon zest, and garlic and simmer for
10-12 minutes until the sauce begins to thicken.

Return the eel pieces to the sauce and stir in the
parsley, mint, and salt and pepper to taste. Move to
a baking dish or earthenware casserole, if necessary.
Strew with the crumbled feta and shake the dish, so
the cheese settles a little. Sprinkle with lemon
juice. Bake in an oven preheated to 350 degrees F for
about 30 minutes.

Source: Recipes from a Greek Island, by Susie Jacobs
Typed for you by Karen Mintzias

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