IMPOSSIBLE GARDEN VEGETABLE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Pies
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Broccoli OR Cauliflower
-Fresh, chopped
1/2 c Onion — chopped
1/2 c Green pepper — chopped
1 c Cheddar cheese — shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 t Salt
1/4 ts Pepper

Preheat oven to 400F. Lightly grease pie plate (10“x1
1/2”) Cook broccoli till almost tender; drain
thoroughly*. Mix broccoli, onion, green pepper in pie
plate. Beat remaining ingredients 15 sec in blender or
1 minute with hand beater or till smooth. Pour in pie
plate. Bake till golden brown and knife inserted in
centre comes out clean; approx. 35 – 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato
slices and parsley.

*1 pk (10 oz) frozen chopped broccoli (thawed) or
cauliflower thawed and drained may be substituted for
the fresh. Do NOT cook.

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Title: Pickled Cucumber and Onion Salad
Categories: Salad, Posted-mm, Tried
Yield: 6 servings

1/2 c Water
1/3 c Vinegar
4 T Granulated sugar – plus
-to taste
3 lg Cucumbers, peeled
-and thinly sliced
1 sm Onion, thinly sliced
-Dill to taste (optional)

Source: Suzy’s Family Recipe

Peel cucumbers, slice very thin. Place in a deep bowl and salt. Cover with
a dish and weight down and let stand for 1 hour. Drain off juice and press
cucumber slices between paper towels to dry as much as possible.

Mix water, vinegar, sugar and optional fresh chopped dill in a glass or
plastic bowl. Add cucumbers and onions. Cover and marinate at room
temperature for 1 hour, then refrigerate for up to 2 to 3 hours. These are
best served the same day so they retain their crispness.

Marinade can be adjusted to taste more or less vinegar, water and sugar.

From the recipe files of Suzy@gannett.infi.net

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Title: Coconut Cream Dressing
Categories: Salads
Servings: 8

1/2 c Sour Cream 3 T Flaked Coconut
1 T Honey 1 T Lime Juice

In small bowl, combine all ingredients, mix well. Chill before serving.
Refrigerate leftovers.

Makes about 1/2 cup Dressing

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CITRUS SOUP FRAPPE -P I.E.S.JJGF65A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Unflavored gelatin
1/4 c Red wine
1 c Orange juice
3/4 c Raspberry juice
1/4 c Lemon juice
1 c Sauterne
2 tb Kirsch
1 Dash of salt
1 Nut Nutmeg to taste
1 c Orange sections

Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine.
Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice
3/4 cup raspberry juice
1/4 cup lemon juice
Add: 1 cup sauterne
2 tbs. kirsch ?
Dash of salt
nutmeg to taste
1 cup orange sections I must confess at this
moment in time I do not know what kirsch is.If some one knows I would
appreciate being enlightened.
Robbie I never tried making this soup.It really isn’t something I
would enjoy.I sent it along because,the authors of the book are
infallable.Nothing the bride or I have made following there recipe to
a “T” has been anything other than delicious.I would be interested in
knowing your taste bud’s reaction to said recipe.I am at a loss as to
what kirsch is.Maybe Elaine,or Barb. might know.. Irwin E.In South
Jersey

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Spinach Canapes

Recipe By : bmarks@nyc.pipeline.com
Serving Size : 1 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package spinach — frozen chopped
2 large egg — beaten
6 tablespoons butter
1 cup stuffing cubes
1/2 cup cheese — grated

Cook spinach, drain, press out water. When cooled. Add eggs.
Mix well and then add butter, stuffing mix and cheese. Mix together.

Make little balls and freeze until ready to use.

Bake in a 400F oven for 10 minutes.
Serve hot.

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Per serving: 1178 Calories; 80g Fat (61% calories from fat); 30g Protein; 87g
Carbohydrate; 548mg Cholesterol; 4013mg Sodium

NOTES : Bev says "***a woman’s place is at her computer***

Title: TRUFFLE MICE
Categories: Cookies, Holiday
Yield: 1 servings

4 oz Chocolate; semisweet or 4 sq
1/3 c Sour cream
1 c Chocolate wafer crumbs-fine
1/3 c Chocolate wafer crumbs or
1/3 c Sugar; icing

———————————-GARNISH———————————-
Gold or silver dragees (eyes)
Almonds;slivered (ears)
Licorice (tails)

In bowl, combine chocolate and sour cream. Stir in 1 cup chocolate wafer
crumbs; mix well. Cover and refrigerate till firm; about 1 hour. Roll scant
tablespoonfuls of chocolate mixture in small balls slightly pointed at end.
Roll lightly in icing sugar or chocolate wafer crumbs. GARNISH: Insert
dragees (silver or gold balls) for eyes, almond slices for ears and small
bits of licorice for tails. Refrigerate until firm, about 2 hours.
(Truffles may be stored in airtight container in fridge for up to 1 week).
MAKES: 2 dozen

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HALIBUT BROCCOLI PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Grated sharp cheddar cheese
1 1/2 c Flaked halibut
1 c Finely chopped onion
1 pk Frozen chopped broccoli
— thawed and drained
1 1/3 c Milk
3 Eggs
3/4 c Bisquick baking mix
1/2 ts Lemon pepper
1/4 ts Minced garlic
1/8 ts Dried thyme leaves

Mix 2 cups cheese, halibut, onion and broccoli
together and place in a 10″ greased pie plate. Beat
milk, eggs, Bisquick, lemon pepper, garlic and thyme.
Pour over halibut-broccoli mixture. Bake 400 degrees
F. for 25-35 minutes or until knife inserted in center
comes out clean. Top with remaining cheese and bake
1-2 minutes longer to melt cheese. Cool 5 minutes and
cut into wedges. Garnish with tomato and parsley.

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
Marketing Institute

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Title: Macadamia Nut Crunchies
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1 Eggs 1 1/4 c Flour
2 md Bananas; mashed ripe 1/3 c Coconut, flaked unsweetened
1/3 c Butter; melted 1/2 ts Baking powder
1/4 c Pineapple fruit spread 1/2 ts Salt
1 ts Vanilla extract 3 1/2 oz Macadamia nuts; chopped

Preheat oven to 375. Combine egg, banana, butter, fruit spread, and
vanilla in medium bowl. Add flour, coconut, baking powder, and salt;
mix well. Stir in nuts. Drop tablespoonsful of dough 2″ apart onto
lightly greased cookie sheets. Bake 10-12 minutes, until lightly
browned.

Cool on wire racks. Store in tightly covered container.

Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm
carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, 1/3
diabetic starch/bread exchange, 1-1/4 diabetic fat exchange, 1/4
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Title: Hawaiian Upside-Down Cake
Categories: Cakes, Desserts
Yield: 8 servings

———————————-TOPPING———————————-
1/3 c Butter or margarine
1 c C H Golden Brown Sugar
— firmly packed
1 c Juice-pack crushed pineapple
— (drained measure)
— reserve juice
3/4 c Shredded coconut
4 Maraschino cherries, chopped

————————————CAKE————————————
2 Eggs
3/4 c C and H Granulated Sugar
1/2 c Reserved pineapple juice
1 ts Vanilla
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Salt

Melt butter in 10-inch oven proof skillet. Sprinkle brown sugar evenly
over butter; then pineapple, coconut and cherries. Set aside. Beat eggs
in mixing bowl until light and thick (3 to 5 minutes). Gradually beat in
sugar. Add 1/2 cup reserved pineapple juice and vanilla. Stir in dry
ingredients until smooth. Pour over topping in 10-inch oven proof
skillet. Bake in 350 F degree oven 40 to 45 minutes. Cool 5 minutes.
Invert on serving plate. Makes one 10-inch cake. 8 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: Greek Cannellini Beans With Vegetables
Categories: New, Text, Import
Yield: 4 servings

1 c orzo pasta
2 qt water
3 garlic cloves, — minced
2 c chopped onions
1/4 c olive oil — (divided )
2 c diced carrots
1 red bell pepper, — diced
1 md yellow crookneck or zucchini
: squash, — chopped
1 TB fresh dill, — minced
1 ts fresh marjoram leaves
3 c cooked and drained
: cannellini beans — or one
: (15-ounce)
14 oz can artichoke hearts, —
: drained and chopped
14 1/2 oz can Italian style stewed
: tomatoes
: Salt and freshly ground
: black pepper to taste
: Red wine vinegar

In a large covered pot, bring water to a boil. Add
orzo to water and return to boil. Simmer about 10
minutes until al dente. Drain and add 2 tablespoons
olive oil. Stir well and set aside. Saute garlic and
onions in 2 tablespoons olive oil in large skillet
over medium-high heat. Add carrots and bell peppers to
skillet and stir well. Add squash to skillet with
beans and vegetables and mix well. Add dill, mint and
marjoram. Gently stir in cannellini beans, artichoke
hearts and stewed tomatoes. Simmer several minutes.
Add orzo to hot beans and vegetables. Add salt and
pepper to taste. Serve hot with a splash of red wine
vinegar.

Recipe By :MEALS WITHOUT MEAT SHOW #5005

Date: Fri, 1 Nov
1996 07:52:25 -0500

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