Title: MINIATURE POTATO PANCAKES
Categories: Appetizers, Dips
Yield: 4 servings

2 c Diced Raw Potato
2 ea Eggs, Beaten
1 1/2 ts Salt
1 x Black Pepper To Taste
1 tb Grated Yellow Onion
1/4 c Vegetable Oil

Rather at the opposite end of the spectrum from crisp
raw vegetables lies another kind of dipper. One that
at least began life in the vegetable kingdom
~-miniature potato pancakes. They’re delicious and
practical since they can be made weeks in advance and
reheated.
Place the potato in a strainer and run under cold
water to remove the starch. Shake well. Place in a
food processor or blender and chop fine. Add the eggs
salt, pepper, and onion, blending well. In a 10-inch
skillet, heat vegetable oil until it crackles. Drop
the batter by Tablespoonful into the hot oil and fry
until golden brown (about 5 minutes per side). Drain
on paper towels.
Once cooled, the pancakes may be frozen. Place in a
freezer-safe container making sure that they don’t
overlap and put a double thickness of wax paper
between each layer. Reheat on a cookie sheet at 350
degrees F. until hot and crisp.
Makes about 50 pancakes or enough for about 2 cups of
dip.

—–

HALLOWEEN TRUFFLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 oz Wilton candy melts
Halloween mini baking and pa
Candy cups
Wilton mini pumpkins icing
1/2 c Whipping cream

Recipe by: Wilton Booklet Chop candy melts coarsely;
set aside. Place cream in a small saucepan over medium
heat and bring to a boil, stirring constantly. Once
cream reaches a boil, remove from heat; add chopped
coating and cover pan. Let stand approximately 5
minutes, or until coating has melted. Stir until
smooth and creamy. Refrigerate until firm. Roll into
rounds. Truffles may be rolled in a variety of
coatings, such as cocoa, coconut or chopped nuts.
Place in Halloween Baking cups or pipe directly into
candy cups. To pipe, refrigerate truffle mixture just
until it holds the shape when spooned. Place in a
decorating bag fitted with tip 21. Add mini pumpkin
icing decorations.

– – – – – – – – – – – – – – – – – –

Date: Tue, 19 Apr 94 15:00:42 EDT
From: csfb1!amstel!jmemon@uunet.uu.net (Janine Memon)

Orrechiette w/broccoli rabe, white beans, and mushrooms

Ingred:

2-3 Portobello mushrooms or 7-8 Crimini mushrooms
garlic
broccoli rabe
Veggie broth
cannelini (white) beans
orrechiette pasta (or any other is fine)
red wine
red pepper

Saute cut mushrooms in veggie broth and wine – approx 10 min
Add fresh garlic (to taste, I used 2 cloves)
When mushrooms are cooked add more broth and broccoli rabe – cover
and steam till wilted.
Add white beans and red pepper to taste.

Add pasta and serve!

Another variation and a way to add more flavor:

I’ve been experimenting with using non-fat yogurt as a base for
sauces. I used a hand mixer and whipped up the yogurt, a clove of
garlic, mustard and red pepper. The consistency was great and I added
it to the sauce to thicken. But…it can also be used for a salad
dressing (add pureed roasted pepper) or as a pasta sauce on its own –
just experiment with other flavors ( I may try miso and ginger)

Hunter’s Stew Dish for Royalty

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish
Londontowne

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Mushrooms — sliced
1 cup Polish sausage — sliced
2 pounds Sauerkraut
1/2 pound Beef or pork
1 each Apple, lg — peeled/sliced
20 ounces Can tomatos
1 cup Bacon — coarsely chopped
1/4 cup Water
5 each Peppercorns
1 each Bay leaf
6 each Potatos — steamed

(1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if
canned, drain. In a large casserole put sauerkraut, mushrooms, apple,
tomatos, peppercorns, bay leaf 1/4 c water. Cover and simmer for 75
minutes. Add sausage, meat and bacon.
Simmer 1 hour longer. Serve with steamed potatos.

Steamed Potatos:
Boil peeled potatos in salted water to cover, with a spoonful of butter
added. When cooked drain, add butter and teaspoon of chopped dill and let
stand covered for 5 minutes.

Mrs. Louis Radaj

– – – – – – – – – – – – – – – – – –

CHEESE BISCUITS (SCONES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
1/2 c Cold water
3/4 c Sharp grated cheddar cheese
2 tb Butter — melted with
1/2 ts Garlic powder
1/2 ts Parsley flakes
1/4 ts Italian seasonings

Preheat oven to 450 degrees.
Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10
minutes. After baking, while still hot, brush on
melted butter mixed with garlic powder, parsley flakes
and Italian seasoning.
Serve hot. You may also substitute soda water or
ginger ale for the water.

Recipe By :

From: Falderso@interserv.Com Date: Thu, 14
Mar 1996 00:57:26 -0800

– – – – – – – – – – – – – – – – – –

Title: PASTA WITH CHINES TAHINI SAUCE
Categories: Main dish, Pasta, Oriental, Sauces
Yield: 4 servings

8 oz Pasta *
1 c Peas

——————-CHINESE TAHINI SAUCE——————-
2 tb Tahini (sesame butter)
1 tb Rice Vinegar
1 tb Soy sauce
1 tb (pref. toasted) Sesame Oil
2 ts Chili Paste w/garlic (hot)
1 ts Minced Gingerroot
2 tb Vegetable stock or water
1 ds Freshly ground black pepper

* preferably buckwheat noodles or Chinese wheat noodles
GARNISHES: scallion curls, fresh corriander sprigs,
toasted sesame seeds, or chopped dry-roasted unsalted
peanuts, optional.
“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“”“
”“”“”“”“”“”“”“” NOTE:
Chinese wheat noodles are compacted into cubes. To
cook, break the cubes and drop into boiling water.
When water returns to a boil, cook for 3 minutes and
drain. They may be served as is or patted dry and
sauteed in oil until lightly browned.
Bring a large pot of water to a boil, cook pasta until
al dente. While pasta is cooking, steam peas. In a
large bowl, combine remaining ingredients.
When pasta is done, drain well. Toss dressing with
pasta; add peas and toss again. Top with garnish.
VARIATIONS: – saute 6 oz chopped spinach in 1 T
safflower oil until limp; toss with noodles and sauce
~ add or substitute other veggies such as sauteed
sliced mushrooms, blanched
peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the
amt of dressing may need to be increased.
~ chill or bring to room temp and serve as side dish
or salad

—–

Title: Mushroom Pate
Categories: Appetizers, Vegetables
Yield: 4 servings

12 oz Mushrooms,chopped
1 Onion, chopped
4 oz Butter
4 tb Sherry
Salt and pepper
Parsley to garnish

Melt half the butter in pan and fry vegetables for a few minutes to soften.
Stir in the sherry and cook, stirring until all the liquid has evaporated.
Season and leave until cold.
Add remaining butter, blend in food processor until smooth.
Spoon into dish and garnish with parsley.
Serve with toast.

—–

Low Cal Baked Beef Stew with Sour Cream Biscuits

Recipe By : Source Unknown
Serving Size : 4 Preparation Time :0:00
Categories : Beef Biscuits/Scones
Breads – Quick Eggplant
Main Dishes Potatoes
Stews Tomatoes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 to 1 lb. boneless beef top round steak — in 1/2″ cubes
1 tablespoon flour
1 cup chopped onions
3 medium potatoes — cubed
14 1/2 ounce can Italian stewed tomatoes — undrained
2 to 3 ounces tomato paste — 1/3 cup
2 cups water
2 teaspoons instant beef bouillon granules
1 tablespoon sugar
1/2 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 bay leaf
1 cup eggplant — peeled/cubed
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 cup margarine
1/3 cup low-fat sour cream
1/4 cup skim milk
1/3 cup low fat sour cream
1 tablespoon flour
2 teaspoons milk
1 teaspoon sesame seeds
thyme

In plastic bag, combine beef and 1 T + flour. Shake to coat. Spray Dutch
oven with pam. Add meat and chopped onion. Cook until brown and tender.
Drain any fat. Add potatoes, stewed tomatoes, tomato paste, 2 cups of
water, bouillon, sugar, thyme, Worcestershire sauce and bay leaf. Bake or
cook on top of stove, covered, at 350° for 1 hour. Add eggplant, cover and
bake for 30 minutes longer. Meanwhile, in large bowl, stir together flour
and baking powder. Cut in margarine until like crumbs. Stir in 1/3 cup sour
cream and skim milk. On lightly floured board, knead dough 8-10 times. Roll
or pat to 1/2″ thick. Cut with 2″ biscuit cutter into 10-12 circles. Remove
stew from oven or stove top. Increase temperature to 425°. Discard bay
leaf. Combine 1/3 cup sour cream and flour. Stir into stew. Brush biscuits
with milk. Sprinkle with sesame seeds. Arrange on top of meat. Bake,
uncovered, for 20-25 minutes until golden. Can dust with thyme. Last step
with biscuits on top, must be done in oven.
MC formatting by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 408 calories, 13 g. fat, 40 mg. cholesterol.

Title: STIR FRIED ORIENTAL CELERY
Categories: None
Yield: 8 servings

2 tb Oil
4 c Sliced Celery, Diagonally
8 oz Sliced Fresh Mushrooms
8 oz Fresh Pea pods
3 Sliced Green Onions
1 tb Cornstarch
1/4 ts Ginger
1/4 c Corn Syrup
2 tb Soy Sauce
2 tb Orange Juice
1/4 c Slivered Almonds
1 ts Grated Orange Peel

In a wok or large skillet, heat oil; saute‚ celery in oil 3 minutes or
until crisp tender. Stir in mushrooms, pea pods and onions; saute‚ for 3
minutes. In a small bowl, combine cornstarch, ginger, corn syrup, soy sauce
and orange juice; pour over vegetables. Cook for 1 minute, stirring
constantly. Sprinkle with almonds and orange peel. From: Syd’s Cookbook.

—–

Spaghetti Rolls

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ground Beef Pasta
Cheese Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pound Ground beef
1/2 teaspoon Pepper
1 tablespoon Vegetable oil
2 cup Spaghetti sauce — divided
1 tablespoon Onion powder
1 cup Mozzarella cheese
1 teaspoon Salt
1 package Manicotti shells

Cook and drain manicotti shells. Cook beef in oil in large skillet over medium
high heat until brown, stirring to separate meat; drain fat. Stir in onion
powder, salt andpepper. Stir in 1 cup of the spaghetti sauce; cool and set
aside. Reserve 1/2 cup of the ground beef mixture. Combine remaining beef
mixture with cheese in large bowl. Stuff into manicotti.
Arrange in greased 13×9″ pan. Combine remaining spaghetti sauce with reserved
beef mixture in small bowl; blend well. Pour over manicotti. Cover with foil.
Bake in preheated 350~ oven 20-30 minutes or until hot. Garnish as desired.

– – – – – – – – – – – – – – – – – –