Title: Papaya Relish
Categories: Fruits, Vegetables, Mexican
Yield: 6 servings

1/2 c Red Onion; Chopped
1 sm Red Chile; seed, fine chop
1 Papaya; peel, cut in 1/2″
– cubes
1/4 c Fresh mint leaves; snipped
1/2 c Red Bell Pepper; Chopped
1 tb Vegetable Oil
2 tb Lime Juice

Cook onion, bell pepper and chile in oil over medium
heat, stirring frequently, until tender. Stir in
remaining ingredients. Cover and refrigerate until
chilled, about 2 hours. Makes 3 cups of relish.

—–

Pomegranate Jelly

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 large Pomegranates
3 ounces Liquid pectin or
2 ounces Dry pectin
2 tablespoons Lemon juice
6 cups Sugar

To extract juice, cut crowns off pomegranates and score peel of each in several
places. Immerse pomegranates, one at a time, in cool water in a large bowl;
break into sections and separate seeds. Skim off floating peel and membrane;
discard. Drain seeds.

In a 5- to 6-quart kettle on high heat, combine seeds and 1/2 c.
water. Cover and cook until seeds are soft when pressed, about 10 minutes.

Set colander lined with cheesecloth in a bowl. Pour in seeds and liquid. Tie
cloth closed. Wearing rubber gloves, squeeze bag to extract remaining juice.
Measure; you need exactly 4 cups (if amount is short, add water).

If using liquid pectin, combine pomegranate juice, lemon juice, and sugar in
an
8- to 10-quart kettle; bring to a boil over medium-high heat. Add liquid pectin
and bring to a boil that cannot be stirred down. Boil, stirring, for exactly 1
minute.

If using dry pectin, combine pomegranate juice, lemon juice, and pectin. Bring
to a boil over medium-high heat. Stir in sugar and bring to a boil that cannot
be stirred down; boil, stirring, exactly 2 minutes.

Pour hot jelly to within 1/4 inch of rim of hot, sterilized, 1- or 2-cup
canning jars. Wipe rims and put hot lids and rings in place.
Set jars on a rack in a deep kettle; add boiling water to cover.
Bring to simmering; simmer 10 minutes. Cool jars on a towel for 2 days. Makes
about 7 cups. From: connally@vms.cis.pitt.edu on rec.food.recipes

– – – – – – – – – – – – – – – – – –

MARZETTI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Cheese/eggs
Casseroles Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Water
1 T Salt
3 c Uncooked egg noodles
1/4 c Butter or margarine
1 c Fine dry bread crumbs
1 lb Lean ground beef
1/2 c Finely chopped onion
1/4 c Finely chopped green pepper
1/2 t Garlic salt
1 t Salt
1/8 t Pepper
1 c Grated Swiss cheese
8 oz Can tomato sauce
4 oz Mushroom stems pieces,
-drained

1. In a deep, 3-quart, heat-resistant, non-metallic casserole place 5 cups
water, 1 tablespoon salt and 3 cups uncooked noodles. Heat, covered, in
Microwave Oven 12 minutes or until noodles are tender, Stir occasionally.
2. Drain noodles and set aside.
3. In a large, heat-resistant, non-metallic mixing bowl, me1t 1/4 cup
butter
or margarine in Microwave Oven 30 seconds.
4. Add bread crumbs and heat, uncovered, in Microwave Oven 1 1/2 minutes or
until bread crumbs are golden brown.
5. Add meat to bread crumb mixture and mix to combine well. Heat,
uncovered,
5 minutes or until meat is browned, stirring occasionally so meat crumbles.
6. Add onions, green pepper, garlic salt, salt and pepper. Blend into meat
mixture thoroughly. Heat, uncovered, in Microwave Oven 2 minutes.
7. In a 2-quart, heat-resistant, non-metallic casserole layer cooked
noodles
with meat mixture. Top with cheese, tomato sauce and mushrooms (in that
order). Heat, uncovered, in Microwave Oven 8 minutes or until cheese melts.

– – – – – – – – – – – – – – – – – –

7 GRAIN VEGETABLE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INTO A LARGE KETTLE PUT—–
2 qt Water
—–BRING TO A BOIL, THEN ADD—–
1 qt Tomatoes juice
1 c AM 7 Grain Cereal (uncooked)
1 cn Green beans juice
3 Celery stalks — chopped
1 cn Whole kernel corn juice
6 oz Jar sliced mushrooms
3 c Squash, cubed
1 tb Onion powder
2 ts Garlic powder
1 t Celery seed
Sea salt — to taste
-OR- vegetable seasoning

Bring to boil and simmer, covered for 1 hour. Add 1 tablespoon of AM
Canola Oil before serving, and a handful of chopped parsley. Any other
vegetables of choice may be added or substituted.

Source: Arrowhead Mills “7 Grain Cereal Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

– – – – – – – – – – – – – – – – – –

PIZZA BY THE FOOT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Mild italian sausage
1/2 P water
1 Loaf (1 lb.) unslice
15 pizza sauce — ¥
1 P. italian seasoning
1/2 P. garlic powder
1/4 Shredded provalone c
2 Ps (8 oz.) shredded mo

Place sausage and water in shallow pan.Cover and bring to boil.
Reduce heat to low and simmer 10 to 12 minutes.Drain,cool slightly and cut into
1/4″ slices.Slice bread in half lengthwise and lay cut side up on cookie
sheet.In small bowl,stir together pizza sauce and seasonings.Spread evenly on
each cut bread half.Spread each half with onion,sausage and cheeses.Bake @ 350
degrees 20 to 25 minutes or until cheese is melted and lightly browned.Makes 6
servings.

– – – – – – – – – – – – – – – – – –

Title: Chicken Stock – Master Chefs
Categories: Basics, Stocks, Masterchefs, New york
Yield: 4 quarts

5 lb Chicken, parts, (backs, 2 Garlic, cloves, crushed
— necks, carcasses, and 1 bn Parsley, stems
— giblets), (no livers) 2 Thyme, sprigs, OR
2 lg Onions, coarsely chopped 1 pn Thyme, dried
2 md Carrots, peeled, trimmed 1 Bay leaf
— coarsely chopped 1/2 ts Salt, coarse
2 lg Celery, stalks, with leaves, 6 Peppercorns
— trimmed, coarsely chopped

Wash chicken parts well and place them in a large stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil,
skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the
peppercorns. Simmer, uncovered, for 3 hours. Add water as needed to cover
the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the “soup” into a large bowl through a colander lined with a
double layer of dampened cheesecloth. Gently press the solids to extract
all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the
surface. Discard the fats.

Pour the stock into containers for storage, label and date.

Stock keeps for about 3 days in the refrigerator, and up to six months
in the freezer.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

—–

Colorado Chocolate Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Microwave
Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Sugar
1 1/4 cups Flour
1 teaspoon Baking powder
1/8 teaspoon Salt
1 ounce Unsweetened chocolate square
2 teaspoons Butter
1/4 cup Milk
1 teaspoon Vanilla
—–TOPPING—–
1/2 cup Brown sugar
1/2 cup White sugar
4 tablespoons Cocoa
1 cup Cold coffee

Sift dry ingredients together in a bowl. Melt chocolate and butter in a 9×9
dish and heat in microwave oven at FULL POWER 1 minute. Add dry ingredients
alternately with milk to the chocolate-butter mixture, mixing all by hand. Add
vanilla. Spread in 9″ square pan. Scatter topping ingredients on top of batter
in order given. Microwave at FULL POWER 4-5 minutes. Let stand 10 minutes.
Makes 1 cake. Microwave time: 4-5 minutes. Conventional range time: 30 minutes
at 350~.

– – – – – – – – – – – – – – – – – –

Baked Ham Stuffed Mushrooms No. 2312 Yields 24 Appetizers

24 1-2″ Fresh Mushrooms 2 Tbls Water
1/4 Cup Green Onions, Chopped 1/2 Cup Fully Cooked Ham,
1 Tbls Butter Chopped Fine
2 tsp All-Purpose Flour 2 Tbls Parmesan, Grated
1/4 tsp Dried Savory, Crushed 1/4 Cup Fine Dry Bread Crumbs
1/8 tsp Pepper
2 Tbls Dry White Wine

Preheat the oven to 350 degrees.
Wash the mushrooms.
Drain.
Remove the stems.
Set the caps aside.
Chop the stems (you’ll need about 1 cup for 24 appetizers, adjust as needed).
Cook the chopped stems along with the green onions in the butter until just
tender.
Stir in the flour, savory and pepper.
Add the wine and water.
Cook, stirring, until thickened and bubbly.
Stir in the ham and the Parmesan.
Fill the mushroom caps with the ham mixture.
Place in a (15“x10”x1") baking pan.
Top with bread crumbs.
Bake until tender (15-20 minutes).

Title: Best Nut Loaf
Categories: Breads
Yield: 1 loaf

3 c Sifted enriched flour
3/4 c Sugar
3 1/2 t Baking powder
1 1/2 t Salt
1 Egg, beaten
1 1/2 c Milk
2 T Salad oil
3/4 c California walnuts, broken

Stir the dry ingredients together. Combine egg, milk, and salad oil;
add to dry ingredients, mixing well. Stir in nuts. Turn into greased
9 1/2 X 5 X 3-inch loaf pan. Bake at 350F about an hour. Remove from
pan; cool.

NOTE: I usually put in 1 c nuts. Don’t over mix because it won’t
rise, and becomes a hard brick.

It’s especially good with Cream cheese spread on it.

Recipe from Better Homes Gardens approx. early 1960s.

Posted by Bobbie Beers

MMMMM

MAPLE OATMEAL

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CHRISTINE ERICKSON MMVH58B
1 pk Yeast
1 c Oats — quick cooking
3 c Bread flour
1 t Salt
1/3 c Maple syrup
1 tb Oil
1 1/4 c Plus 1 T warm water

Put all the ingredients into the pan in the order listed; select white
bread and push start. —–

– – – – – – – – – – – – – – – – – –