Title: ROBB’S CURRIED RICE WITH APRICOTS AND ALMONDS
Categories: Side dish, Rice, Vegetarian
Yield: 4 servings

4 tb Olive oil
2 c Rice
2 3/4 c Vegetable stock
1 ts Salt
1/4 ts Black pepper
1/2 c Dried apricots, diced
1/2 c Slivered almonds, toasted
1 ts Curry powder

Heat olive oil over medium heat. Add rice stir until all grains are
coated.

Stir in stock, salt and pepper. Bring mixture to a simmer. Add
apricots, almonds curry powder. Stir until incorprated evenly in
mixture.

Bake, covered, at 350F 40 t0 50 minutes until all liquid is absorbed.

Recipe by Robb Dabbs

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Title: Potroasted Kid, Locarno Style (Capretto Alla Locarnese)
Categories: Swiss, Meats, Main dish
Yield: 4 servings

2 lb Boneless kid or lamb
1 x Salt
1 x Pepper
3 tb Butter
1 1/2 ts Ground sage, or
2 1/2 ts Fresh sage
6 ea Juniper berries, crushed
1 ts Dried chilies (optional)
1/2 ts Dried mint, or
1 tb Fresh mint
1/8 ts Ground cinnamon
1/8 ts Nutmeg (fresh if poss.)
1 c Dry white wine
1 c Heavy cream
1 tb Rum

Cut the meat into bite-sized pieces. Sprinkle the meat with the salt
and pepper. Heat the butter in a casserole, and add the sage, juniper
berries, (chilies,) mint, cinnamon and nutmeg. Cook, stirring
constantly, for 3 mins. Add meat and brown on all sides. Lower
heat and add wine. Simmer, covered, until meat is tender (it took
me a little more than an hour with the kid I had). Remove meat and
keep warm. Strain the sauce. Put the sauce back in the casserole,
and stir in the cream and rum. Bring to a boil and reduce to the
consistency of heavy cream. Return the meat to the sauce and heat
through. Serve with dry boiled rice and green peas. (it says here:
but I served it with wide homemade egg noodles, and I think that
works better than rice would, even if not strictly the way they would
do it in Locarno.)

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LOUISIANA CHICKEN GUMBO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lbchicken
4 tb Fat, butter or bacon fat
1 lb Ham, diced
1 md Onion, sliced
1 1/2 ts Salt
1 qt Hot water
2 c Sliced okra
1 Sprig thyme
2 Dozen oysters
1/8 ts Cayenne
1 tb File’ -OR-
3 tb Sassafras leaves

Cooked Rice

Clean chicken and cut in pieces. Saute chicken in fat
in heavy frying pan until browned, turning frequently.
Add ham and onion, and saute for about 10 minutes. Add
salt and water; bring to a boil, and simmer for about
1 1/2 hours, or until chicken is tender. Add okra and
thyme, and simmer for 1/2 hour longer, or until okra
is tender. Remove chicken from bone and return to
stock. Add oysters and cayenne, and cook until edges
of oysters curl. Add additional seasoning if needed.
Just before serving stir in file’ or sassafras leaves.
Serve at once in hot tureen with boiled rice, or serve
in hot soup bowls.

Serves 6 to 8.

Posted by Earl Shelsby. Courtesy of Fred Peters.

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SPINACH LASAGNE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb LASAGNE NOODLES
1 lb RICOTTA
1 c MONTEREY JACK (1/4 LB)
PARSLEY, FRESH
1/2 c PARMESAN — GRATED
20 oz SPINACH, FROZEN
– THAWED AND DRAINED
SAUCE, YOUR FAVORITE

COVER BOTTOM OF LASAGNE PAN WITH 1/3 OF THE SAUCE. ARRANGE LAYER OF
UNCOOKED NOODLES (5-6 PCS) ON BOTTOM. COVER WITH SECOND 1/3 OF THE SAUCE.
COMBINE RICOTTA, PARMESAN, AND SPINACH AND SPOON 1/2 OF THE
MIXTURE OVER THE NOODLES. PUT A SECOND LAYER OF NOODLES OVER THE
CHEESE MIXTURE, THEN
THE REST OF THE CHEESE MIXTURE. COVER WITH REMAINING SAUCE. TOP WITH
THE MOZARELLA AND JACK. ~ COVER WITH FOIL, DOMED SO THAT CHEESE DOESN’T
STICK TO THE TOP. BAKE 45 MINUTES @ 375. REMOVE FOIL AND BAKE 20 MINUTES
MORE. ~ ALLOW TO SET FOR 1/2 HOUR BEFORE CUTTING TO SERVE.

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BROWN RICE PILAF WITH VEGETABLES AND GARLIC

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive oil
1 c Chopped onion
1 1/2 c Brown rice
8 lg Garlic cloves — pressed
3 c Water
1 t Salt
1 c Fresh green beans
— cut into 2-inch pieces
1 c Yellow crookneck squash
— (cubed)
1 c Broccoli florets
1 c Fresh corn kernals
-OR- frozen, thawed
1/3 c Chopped red bell pepper
1 tb Sesame seeds — toasted
2 ts Light soy sauce

Heat oil heavy large skillet over low heat. Add onion; saute until golden
and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3
cups water and salt; bring to boil. Reduce heat to low, cover tightly and
cook until rice is tender and almost all liquid is absorbed, about 35
minutes; do not stir.
Uncover skillet and place green beans, squash, broccoli, corn and carrot
evenly over surface of rice. Cover and cook until vegetables are
crisp-tender, about 10 minutes. Remove from heat. Stir in red bell
pepper and sesame seeds. Mix in soy sauce. Toss to coat.

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Bay Head Cream Cheese Spread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/Eggs
Londontowne

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces Cream cheese
Garlic and curry powders
Chinese duck sauce

Soften cheese and add flavorings to taste. Mound in a serving dish and cover
gen
erously with duck sauce. Serve with crackers.

Mrs. Donald K. Dement

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Title: Crostini Di Polenta
Categories: Cookies
Yield: 18 servings

— for polenta;-
1/4 c Onion; chopped
1 1/2 c Chicken broth; canned
1 c Water
2/3 c Yellow cornmeal
1 tb Parmesan cheese; grated
— for roasted peppers
-(topping) —
7 oz Roasted red peppers; rinsed
-and drained
1 tb Fresh basil; chopped

Recipe by: Adapted from a Bertolli Ad
Polenta toast: Saute onion in a 4-quart saucepan coated with cooking
spray over low heat until tender, about 5 minutes. Stir in broth. In a
seperate bowl combine water and cornmeal; stir into the broth and cook,
stirring until mixture boils and is thick, about 10 minutes. Add cheese
and salt to taste.
Line a 9×9-inch baking pan with foil; spray foil with cooking spray. Add
polenta and spread in a smooth layer with a spatula. Refrigerate until
cold and firm, about 2 hours. Turn polenta out of pan and peel off foil.
Cut into triangles.
Preheat oven to 425F. Spray a non-stick baking sheet with cooking spray.
Arrange triangles on pan without touching. Bake on bottom rack until
browned on bottom, about 15 minutes. Turn and bake until browned and
crisp.
Meanwhile cut peppers into even portions. Sprinkle with herbs. Arrange
on top of each triangle. Serve warm or at room temperature.

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Tamale Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–GROUP I—–
2 cups Cooked AM 7 Bean Barley
3 tablespoons Water
1 tablespoon Tomato paste
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cumin
1 teaspoon Chili powder
2 tablespoons Vegetable oil
1/2 cup Chopped onion
1 teaspoon Sea salt (optional)
1/4 cup Sliced ripe olives
1/2 cup Canned corn
1/2 Bell pepper — chopped
1/4 cup Chopped parsley
1/2 cup Chopped celery
—–GROUP II—–
2 1/2 cups Cold water
1 1/2 cups AM Cornmeal
1 teaspoon Sea salt (optional)
1/2 teaspoon Chili powder
1/4 cup Grated cheese

Mash cooked 7 Bean Barley. Mix tomato paste with water. In skillet, saute
onion in oil and combine all Group I ingredients. Let these cook over medium
heat; if the beans were hot to begin with, no more than five minutes cooking is
needed. Stir constantly to prevent sticking.

Adjust seasonings to taste. Combine the ingredients of Group II except for
cheese in a heavy pan, and cook over medium heat until cornmeal thickens and
comes to a boil, stirring constantly. Oil a 8″ x 8″ pan and spread 2/3 of the
cornmeal mixture over the bottom and sides. Pour the bean mixture into the
cornmeal crust and spread rest of cornmeal mix on top.

Sprinkle the top crust with grated cheese and cook in a 350 F. oven for 30
minutes or until golden brown.

Source: Arrowhead Mills “Homestyle 7 Bean Barley Soup Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy
of: Karen Mintzias

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Title: Bake Cherry Cheese Pie
Categories: Pies, Desserts
Yield: 6 servings

1 9″ graham cracker crust
1 pk 8 oz softened cream cheese
1 c 14 oz. sweetened condensed;
Milk ( not evaporated)
1/3 c Concentrated lemon juice
1 ts Vanilla extract
1 c Cherry pie filling

In a large mixer bowl,beat cheese until fluffy. Beat in Condensed milk
until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill
3 hours or until set. Top with desired amount of e filling before
serving. Refrigerate leftovers.

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Title: SHEPHERD’S PIE
Categories: Beef, Casseroles
Yield: 6 servings

1 lb Leftover roast beef
2 T Butter/margarine
1 c Onion; finely chopped
1/2 c Carrot; finely chopped
1/2 c Celery; finely chopped
2 T Parsley; finely chopped
3 T Flour
2 T Tomato paste
1/2 c Wine, white, dry
1 1/2 c Chicken stock
1 ts Worcestershire sauce
Pepper; to taste
1 c Corn kernels (fresh or
-frozen); cooked
2 c Potatoes, mashed
1/2 c Cheddar, sharp; grated

Cut the meat into 1/4″ cubes. There should be about 3 cups. Set
aside. Heat the butter in a saucepan and add onions, carrots, celery
and parsley. Cook, stirring, until the onions are wilted. Sprinkle
with flour and stir with a wire whisk. Add the tomato paste, wine,
stock, Worcestershire sauce and pepper, stirring rapidly with the
whisk. Let simmer 10 minutes and stir in the cubed meat and the corn.
Cook 5 minutes longer.

Preheat the oven to 350 F. Put the meat and sauce in a seven-cup
baking dish or casserole. Outfit a pastry bag with a round pastry
tube–No. 7 or 8–and spoon mashed potatos into the bag. (No need
for this really. You can just spread the potatoes nicely with a
spoon/butter knife etc.) Pipe the potatoes neatly and evenly on top
of the meat mixture, covering it completely. Sprinkle evenly with
cheese and place the dish in the oven. Bake 30 to 45 minutes, or
until the dish is piping hot throughout and the cheese is melted. If
necessary, run the dish briefly under the broiler to glaze the top.

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