Potato Chard Soup

Recipe By : “Sarah G.”
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Medium Onion — finely chopped
2 Celery Stalks — finely chopped
1 Tablespoon Canola Oil — (or other veg. oil)
4 Cups Potatoes — cubed
5 Cups Vegetable Stock — or water
1 Bay Leaf
4 Cups Swiss Chard — chopped
2 Teaspoons Thyme
1 Teaspoon Parsley
1/4 Teaspoon Dill
Salt And Pepper — to taste

1. In a large pot, saute onions and celery in oil. Add potatoes, stock or
water, and bay leaf. Bring to a boil, then reduce heat and simmer for 30
minutes.

2. Add chard, thyme, parsley, and dill. Cook for an additional 10
minutes. Season with salt and pepper. Remove from heat and let cool
slightly. Puree in a blender or food processor and reheat.

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NOTES : Here’s a really tasty pureed soup (from Veggie Life)
(makes about 2 quarts)

Title: RICHEST SPRITZ
Categories: Cookies
Servings: 78

1 1/4 c Confectioners’ sugar
1 c Butter, softened
2 Egg yolks
-OR
1 Egg
1 t Vanilla extract
1/2 t Almond extract (opt)
2 1/2 c All-purpose flour
1/2 t Salt
Food color (opt)

Preheat oven to 400’F. Cream confectioners’ sugar and butter in large bowl
with electric mixer at medium speed. Beat in egg yolks, vanilla and almond
extracts. Combine flour and salt. Add to butter mixture; mix well. Tint
dough with food color, if desired. Place dough in cookie press fitted with
plate. Load press with dough. Press onto ungreased cookie sheets, about 2″
apart. Decorate as desired. Bake 6-8 minutes or until very slightly
browned around edges. Remove to wire racks to cool.

Makes about 6 1/2 dozen cookies.

MMMMM

South of the Border Wraps

Recipe By : Quick Cooking Magazine, March/April ’98 p. 10
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes Bobbie Not Sent
Cheese Main Dishes
Quick Cooking Magazine Sandwiches/Wraps
Tomatoes Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup black beans — rinsed/drained
2 tablespoons chunky salsa
1 tablespoon chopped green onions
1 tablespoon fresh cilantro or parsley — minced
4 flour tortillas — (7 inches)
1 medium tomato — chopped
1 cup shredded Monterey jack cheese
2 to 4 Tbsp. butter or margarine

In a bowl, mash beans lightly. Add salsa, onions and cilantro. Spread over
tortillas. Sprinkle with tomato and cheese. Roll up tightly. Melt buttern a
large skillet. Add tortillas, seam side down; cook until golden on all
sides, adding additional butter if necessary. Serve immediately.
Yield: 4 servings.
Quick Cooking Magazine, March/April ’98 p. 11
Recipe by American Dairy Association and Quick Cooking kitchen staff.
MC formatting by bobbi744@acd.net ICQ#2099532

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Spicy Sausage Sandwiches

Recipe By : , June/July, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Pork Ham
Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 jalapeno peppers
1 large fresh banana pepper
1/2 cup sweet red bell pepper — diced
1/2 cup Vidalia or sweet onion — diced
1/2 cup frozen corn — thawed
1 tablespoon fresh cilantro or parsley — chopped
Sandwich:
1 pound bulk pork sausage
6 English muffins — split and toasted
6 slices Colby/Jack cheese

Remove seeds and membranes from jalapeno and banana peppers if desired (for a
less spicy salsa). Dice peppers and place in a bowl; add remaining salsa
ingredients and mix well. Cover and refrigerate until ready to serve. Form
the sausage into six patties; cook in a skillet over medium heat until meat
is no longer pink. Place each on an English muffin half; top with 1
tablespoon salsa and a slice of cheese. Cover with other muffin half. Serve
remaining salsa on the side. Yield: 6 servings.

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NOTES : “These hearty sandwiches are packed with down-home flavor. They’re
terrific for breakfast, lunch or a light supper. The pretty corn and pepper
salsa is a garden-fresh topper for the browned sausage patties.” Submitted
by Eileen Sullivan, Lady Lake, Florida.

Title: Blueberry Dessert Pizza
Categories: Box cakes, Fruits, Cakes
Yield: 12 servings

1 pk White Cake Mix 1/2 c Chopped nuts
1 1/4 c Quick cooking rolled oats 1/4 c Firmly packed brown sugar
1/2 c Margarine or butter softened 1/2 ts Cinnamon
1 Egg 21 oz Blueberry Fruit Filling

Heat oven to 350~. Grease 12″ pizza pan or 13×9″ pan. In large bowl,
combine cake mix, 1 cup oats and 6 tablespoons margarine at low speed until
crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs blend in
egg. Press in prepared pan. Bake at 350~ for 12 minutes. In same large
bowl, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts, sugar and
cinnamon, to reserve crumbs; mix well. Remove base from oven and spread pie
filling evenly over top. Sprinkle with reserved crumb mixture. Return to
oven and bake 15-20 minutes or until crumbs are light golden brown. Cool
completely. Cut in wedges or squares. Makes 12 servings.

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Baked Stuff Pattypan Squash

Recipe By : First Magazine (1992)
Serving Size : 4 Preparation Time :1:25
Categories : Vegetables Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 summer squash — pattypan
1 onion
3/4 pound chopped parsley
1 1/2 cups fresh bread crumbs
1/2 teaspoon pepper
1 tablespoon olive oil

Set oven temp to 350F. Cut squash in half, horizonally and scoop out the
seeds. Chop onion. Crumble sausage and cook until no longer pink. Remove from
the pan with a slotted spoon and set aside. Add onion to fat in pan and cook
till soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2
tablespoons water. Divide mixture among squash halves. Brush tops of the
stuffing and squash with oil. Pour 1/2-inch water in a large baking pan. Put
squash in pan, cover and bake 30 minutes. Uncover and bake until squash are
tender and stufing is browned, about 15 mins.

Work: 30min, total 1hr, 25min
CAL 577per serving, 39g fat
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NOTES : The round, flat shape make pattypan perfect for stuffing. Other names
for the disk-like summer squash are: sca;;p[ pr cu,;omg/

OLLIE FEARING’S MEAT LOAF

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9067
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground beef or veal
1/2 pound bulk pork sausage
1 small onion, — diced
1 carrot — diced
2 stalks celery, — diced
1/2 cup chopped green pepper
1 clove garlic, — chopped
2 tablespoons chopped parsley
3/4 cup bread crumbs
Salt and pepper
1 egg, — beaten
1 1/2 cups diced tomatoes
1 teaspoon Tabasco
1 tablespoon Worcestershire sauce
2 bacon slices

Preheat oven to 375 degrees. In a bowl combine beef, pork, onion, carrot,
celery, green pepper,
garlic, parsley and half of the bread crumbs. Season with salt and pepper. Fold
in egg, tomatoes,
Tabasco and Worcestershire. Shape meat mixture into a loaf shape in a large
cast-iron skillet. Top
with bacon strips and remaining bread crumbs. Bake for 1 1/2 hours, until
cooked through.

Yield: 6 serving

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Title: BEAN CURD WITH PINEAPPLE
Categories: Vegetarian, Beans, Oriental
Yield: 2 servings

1 lb Bean curd
1 lg Can of pineapple chunks
1 ts Cornflour
2 tb Soy sauce
2 tb Dry sherry
Oil
1 ea Green onion, chopped
1 c Bean sprouts

Cut drained bean curd into small cubes. Drain syrup
from the pineapple, retaining 1 tb of it. Dissolve
cornflour in this. Stir in sherry soy sauce. Add
bean curd let stand for 15 minutes.

Heat oil in a wok stir fry the marinated bean curd
till the liquid has been absorbed. Remove drain.
Add a little more oil stir-fry the green onion, bean
sprouts pineapple for 1 minute. Add bean curd, cook
for 2 minutes. Serve with boiled rice.

Jack Santa Maria, “Chinese Vegetarian Cookery”

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Spaetzle

Recipe By : EAT-L
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups flour
3/4 cup water
2 eggs — beaten
1/2 teaspoon salt
1 chicken bouillon cube
3 tablespoons butter
1 tablespoon chopped parsley
1/4 cup parmesan cheese

Combine flour, water, eggs, and salt. Beat until smooth. Add bouillon to
6 cups boiling water. Using a spatula press 1/2 of the batter through
large holed colander into boiling bouillon. Cook until spaetzle float to
the top, remove with slotted spoon. Repeat with remaining batter. Toss
with butter and parsley. Add cheese and toss.

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Title: SALSA
Categories: Sauces
Yield: 4 servings

1 Onion, finely chopped
1 Large garlic clove
1 Green or Red Pepper
2 Jalapenos cored, minced
1 cn 28 oz, Tomatoes, chopped
1 1/2 tb Balsamic vinegar
1/4 c Chopped fresh coriander

In a one-quart casserole, combine onion, garlic,
peppers and olive oil. Microwave covered at High
(100%) for 3 minutes or until vegetables are softened.
Stir in tomatoes, vinegar (balsamic or red wine, add
according to taste) and coriander, season sauce with
salt and sugar. Refrigerate until ready to use. Makes
2 cups of sauce. From The Gazette 91/01/16.

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MM: GRILLED JAPANESE EGGPLANTS