Title: FREEZER MIX MEAT AND POTATO FAVORITE
Categories: Meats
Yield: 4 servings

1 pk Beef-Mushroom Freezer Mix
1/3 c Water
2 c Fried shredded potato rounds

Dip container of frozen mix into hot water just to
loosen. In 2-quart saucepan, heat frozen mix and water
to boiling. Reduce heat; cover and simmer, stirring
frequently, until mix is thawed, about 20 minutes.
Heat oven to 375′. Place half the potato rounds in
ungreased 1 1/5-quart casserole; pour meat mixture
over potato rounds and top with remaining potato
rounds. Cover and bake 25 minutes. Uncover and bake
until potato rounds are brown, about 10 minutes longer.

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Title: Eggplant Caviar Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

1 ea Eggplant; Md, About 1 Lb.
2 ea Cloves Garlic
1/2 t Soy Sauce
1 c Fresh Tomato; Chopped
1 t Dried Basil; Crushed
2 tb Olive Oil
1 tb Lemon Juice
2 tb Green Onion; Diced, Use All
2 tb Fresh Parsley; Minced
1 tb Fresh Basil; Chopped, OR

Cut the eggplant in half lengthwise. Bake, cut side down, on a
greased cookie sheet at 400 degrees F. for 60 minutes. As the
eggplant cools, gently squeeze out the excess water. Use a spoon to
scoop pulp from the skin. Place the pulp in a bowl and mash with a
fork.
Using a garlic press, crush the garlic into the eggplant. Add all of
the other ingredients and blend well. Cover and chill. Makes about 3
1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch
Crackers, Cocktail Rye Bread, Scallions, Bell Peppers

MMMMM

Title: CHOCOLATE PEANUT BUTTER PIE
Categories: Pies/pastry
Yield: 6 servings

1/3 c Semi-sweet Chocolate Chips
1 tb Light Corn Syrup
1 tb Water
1/3 c Creamy Peanut Butter
1/3 c Sugar
3 tb Light Corn Syrup
3 tb Water
1/4 c Peanuts; Chopped
2 ea Egg Whites; Lg
2 tb Sugar
1 t Vanilla
1 c Heavy Cream; Whipped
14 ea PeanutButterSandwichCookies
3 tb Butter Or Regular Margarine

~———————-PEANUT BUTTER COOKIE
CRUST————————- Prepare the Peanut Butter Cookie Crust
and set aside. Combine the chocolate chips, 1 tb of light corn syrup
and 1 tb of water in the top of a double boiler. Cook over simmering
water until the chocolate melts and the mixture is smooth. Remove
from the heat and cool well. Meanwhile combine the peanut butter, 1/3
cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt
saucepan. Cook over medium heat, stirring constantly until the sugar
is dissolved and the mixture is well blended. Pour into a bowl and
stir in the peanuts; cool. Beat the egg whites until foamy, using an
electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a
time, beating well after each addition. Beat in the vanilla and
continue beating until stiff, glossy peaks form when the beaters are
slowly lifted. Fold the egg white mixture into the whipped cream.
Then fold in the peanut butter mixture. Pour half of the peanut
butter mixture into the peanut butter cookie crust. Drizzle half of
the chocolate mixture over the filling. Top with the remaining
filling. Drizzle the remaining chocolate in parallel lines over the
filling. Pull a knife across the lines at 1 inch intervals. Freeze
until firm.
Wrap securely in aluminum foil. Return to the freezer and continue
freezing 8 hours or overnight.
Remove from the freezer 10 minutes before serving. PEANUT BUTTER
COOKIE CRUST: Crush the cookies and melt the butter or margarine.
Combine them and mix well.
Press the crumb mixture into the bottom and up the sides of a 9-inch
pie plate. Chill in the refrigerator until set.

MMMMM

Title: Delmonico Sauce
Categories: Sauces
Servings: 4

1/2 c French Dressing; Plain
1 ts Tomato Catsup
1 ts Worcestershire Sauce
1/4 ts Green Peppers;Finely Chopped
1 ea Egg; Large, Hard Boiled, *

* Finely chop the hard boiled egg or rub it through a fine sieve.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Mix all the ingredients and serve on freshly cooked broccoli or green
beans, or use as a superb salad dressing on very fresh crisp greens.

NOTE: This sauce was created by Oscar of The Waldorf Hotel many years ago
and is now a classic.

—————————————————————————–

SOPA DE NOPALES (CACTUS SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive or salad oil
1 Large onion,chopped
1 lb Tomatillos*
6 c Chicken broth,reg strength
1 pk Sliced cactus (33 oz)**
2 tb Lime juice
2 tb Fresh cilantro leaves,minced
2 oz Panela/feta cheese,crumbled
Lime wedges (opt)

Cactus looks forbidding. Stripped of its prickly
points, however, it is a mild-mannered vegetable with
a slightly tart flavor. Look for easy-to-use canned
cactus (sold as NOPALES or NOPALITOS) in supermarkets
and Mexican groceries.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ * – husks removed, rinsed and
coarsely chopped ** – packed in water, drained and
rinsed.
ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿÿÿÿÿÿ In a 4-5 quart pan over medium
heat, stir oil and onion often until onion is golden,
about 15 minutes. Add tomatillos; stir often just
until soft, about 6 minutes. Add broth; bring to a
boil over high heat. Stir in cactus, lime juice, and
cilantro. Cook until hot. Ladle soup into a tureen.
Offer cheese to add to taste. Accompany with lime
wedges.

– – – – – – – – – – – – – – – – – –

Title: PINEAPPLE SORBET MIXTURE
Categories: Salads, Regional, Fruits
Yield: 6 servings

3 c Fresh pineapple,peeled/cored
1/3 c Light corn syrup
1/4 c Lemon juice

In a blender or food processor, whirl pineapple chunks, corn syrup,
and lemon juice until smooth.

MMMMM

Title: Barbecued Meat Patties
Categories: BBQ
Yield: 4 servings

1 1/4 lb ground meat
1 egg
2 tb finely chopped onion
2 tb finely chopped green pepper
1 tb soy sauce
1 tb tomato ketchup
2 tb half-half
1 tb cornstarch

————————–SNAPPETIZERSY BASTING S—————————

————————————–C————————————-
1/2 c ketchup,
1/4 c water and
1 tb lemon juice.

————————————–A————————————-
1 tb brown sugar,
1 tb worcestshire sauce and a
1 ds hot pepper sauce.

Stir to blend well. Add dash salt and black pepper. In a large mixing
bowl, combine ground meat, egg and onion. Add green pepper, soy
sauce, and ketchup. Mix half and half and cornstarch. Add to meat
mixture, mixing to blend well. Form portions of meat to even, rather
thick meat patties. Place patties on preheated barbecue grill. Broil
3 to 4 inches from source of heat, basting with sauce and turning
patties over from time to time for even browning. Grill 12-15 minutes
total or to your liking- time depends on how well you like your meat
done. Serve meat patties on hamburger buns, if you like, or with
French Fries. Serve reMain dishing sauce alongSide dish. Makes 4
servings From: Great American Recipes 12-11

—–

Date: 15 Dec 94 09:47:41 MST
From: “Gloria E. McCrary”

A Cuban friend gave me this recipe and I adapted it to a pressure
cooker (I also removed all references to olive oil).

CUBAN BLACK BEANS

2 cups black beans
5 cups water

Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil
beans for 2 minutes; turn heat off, cover beans and let sit for 1
hours.

Add the following ingredients:

1 or 2 bell peppers, chopped
l large onion, chopped
4 cloves garlic, minced
1/2 tsp pepper
salt or to taste
1 tsp oregano
1 bay leaf
2 tbsp sugar

Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the
indicator has dropped down.

Remove about 1/2 to 1 cup of the beans and mash; return to pot and add
the following ingredients:

2 tbsp vinegar
2 tbsp red wine (cooking wine ok)

Bring to a boil and simmer for about 20 min.

Serve over white rice.

CHEESE-GARLIC BISCUITS (AS SERVED AT RED LOBS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick (r) Baking Mix
2/3 c Milk
2 oz Shredded cheddar cheese
1/4 c Margarine or butter, melted
1/4 ts Garlic powder

Heat oven to 450#161#

Mix baking mix, milk and cheese until soft dough
forms; beat vigorously 30 seconds. Drop dough by
spoonfuls onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown. Mix
margarine and garlic powder; brush over warm biscuits
before removing from cookie sheet. Serve warm.

(10 to 12 biscuits)

– – – – – – – – – – – – – – – – – –

Greek Meatballs With Lemon Sauce

Recipe By : Lisa A Neilson
Serving Size : 1 Preparation Time :0:00
Categories : Beef Greek
Main Dish Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Meatballs—–
2 Lb Ground Beef
1/2 Cup Finely Chopped Onion
1/4 Cup Raw Regular White Rice
1/4 Cup Chopped Parsley
2 Tsp Salt
1/4 Tsp Pepper
4 Beef Boullion Cubes
2 Tbsp Butter Or Margarine
—–Lemon Sauce—–
4 Eggs
1/4 Cup Lemon Juice
1/4 Tsp Salt
Chopped Parsley

1. Make meatballs: In medium bowl, combine beef, onion, rice, parsley,
salt and pepper with 1/4 cup cold water. Using hands, mix well to combine.

2. Shape mixture into meatballs, 1 1/4 inches in diameter.

3. In large kettle (pot), combine boullion cubes, butter, and 4 cups
water; boil.

4. Drop meatballs, one by one, into boiling liquid. Return to boiling;
reduce heat, and simmer, covered, 50 minutes.

5. Mean while, make lemon sauce: In top of double boiler, over hot, not
boiling, water, using rotary beater, beat eggs with 2 tbsp cold water
until light and fluffy.

6. Remove 1/4 cup hot boullion from kettle; gradually add to egg mixture,
beating constantly.

7. Gradually stir in lemon juice. Cook, stirring occasionally, until
sauce thickens. Add salt. Remove from heat; let stand over hot water 5
minutes before serving.

8. To serve: With slotted spoon, remove meatballs to serving dish. Pour
sauce over them. Sprinkle with chopped parsley. Serve the meatballs with
cooked rice or mashed potatoes, if desired.

Makes 6 to 8 servings.

– – – – – – – – – – – – – – – – – –