Title: Danablu Soup
Categories: Soups/stews
Yield: 4 servings

1 1/2 tb Butter 2 1/2 tb Flour
4 c Boiling water 4 ea Chicken bouillon cubes
1 1/2 c Danish blue cheese, crumbled 2 c Half and half
1/2 c Whipping cream, whipped 1 tb Parsley, finely chopped

In a large 3-quart saucepan, melt butter and blend in flour. Remove from
heat and stir in boiling water, a little at a time. Bring to a rolling
boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue
Cheese, stirring as cheese is added to dissolve. Return to boiling and
boil 10 minutes. (This is necessary to develop flavour). Reduce heat and
add the half and half, stirring constantly. Heat just to boiling and serve
hot, adding a spoonful of the topping to each serving.

—–

WARM PRALINES N’ CREAM MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown sugar, firmly packed
1/3 c Margarine or butter
— softened
2/3 c Milk
1 Egg
1 t Maple or vanilla extract
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/2 c All-purpose flour
1/3 c Whole wheat flour
1 tb Baking powder
1/2 ts Salt (optional)
3/4 c Chopped pecans — divided

Heat oven to 400 F. Line 12 muffin cups with paper
baking cups or lightly grease bottoms only. Beat
together brown sugar, margarine and cream cheese until
creamy. Add milk, egg and maple extract; mix well.
Add combined ddry ingredients and 1/2 cup pecans.
Bake 20 to 22 minutes or until golden brown. Let
muffins stand a few minutes; remove from pan. Serve
warm.

To freeze muffins: Wrap securely, seal, lable and
freeze.

To reheat muffins: Unwrap; microwave at HIGH about 30
seconds per muffin.

Nutrition Information (1 muffin):
* Calories 220
* Fat 14g
* Sodium 205 mg
* Dietary Fiber 2g

Source: Quaker Oats Prize-Winning Recipes (Martha
Davis) Copyright 1994, The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Mock Kishke

Recipe By : My files
Serving Size : 12 Preparation Time :0:00
Categories : **** Jewish
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces crackers — Wheat Tams are good
1 onion
2 stalks celery
2 carrots
6 oz margarine
1/4 teaspoon pepper
salt to taste
1 egg

Grind crackers and veggies (or use food processor). Mix all together. Form
into long cylinders on foil sheets. Wrap completely in
the foil. Put on baking pan (jelly roll size is good). Bake about 40 min. at
350.

– – – – – – – – – – – – – – – – – –

Title: NUEVO FRIJOLES*
Categories: Vegetables, Beans, Tex-mex, Vegetarian
Yield: 6 servings

1 lb Dried pinto beans
-soaked for 8-12 hrs.
1 tb Olive oil
1 tb Mexican oregano dried
1 oz Chopped block olives
1 oz Chopped green Spanish olives
1 ts Ground cumin
1 ts Marjoram
1 tb Chopped pimientos

Bring beans to a boil in water just covering them.
Add the olive oil when the water starts to boil. Cook
for 15 minutes then add the balance of the
ingredients. Cook for 30 minutes more. Stirr
occassionally but be sure cover them while they cook.
Origin: Don Houston’s kitchen circa 1989

—–

7 GRAIN CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM 7 Grain Cereal
2 c Water
2 tb Maple syrup
2 tb AM Unrefined Vegetable Oil
2 ts Sea salt (optional)
1/4 c AM Instant Oatmeal
— (original)
2 c AM Yellow Cornmeal

Mix all ingredients (except for cornmeal) in blender
until very smooth. Mix in cornmeal with a spoon. Fill
oiled muffin cups 1/2 full. Bake at 375 F. for 35-45
minutes.

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

– – – – – – – – – – – – – – – – – –

Title: Easy Cake Mix Cookies
Categories: Cookies
Yield: 1 servings

1 pk Cake mix
(i used strawberry and
Lemon)
1 c Cool whip
1 lg Egg

Mix it together, make little balls, roll them in powdered sugar and bake
at about 350 for approx. 10 minutes. They are REALLY pretty little
cookies! Linda Ling

—–

Title: ORANGE-AVOCADO SALADS
Categories: Fruits, Misc
Yield: 6 servings

3 Oranges, pared and sliced
2 Avocados, sliced
6 Thin slices red onion,
-separated Into rings
Salad greens

——————————ORANGE DRESSING——————————
1/3 c Vegetable oil
1 ts Grated orange peel
1/4 c Orange juice
2 tb Sugar
2 tb Lemon juice
1/2 ts Dry mustard
1/4 ts Salt

Arrange oranges, avocados and onion on salad greens on 6 salad plates.
Serve with Orange Dressing. 6 SERVINGS; 280 CALORIES PER SERVING.ORANGE
DRESSING Shake all ingredients in tightly covered container.

—–

CHINESE SWEET SOUR SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MARY WILSON BWVB02B
1 Raw chicken breast (1/2 lb)
1/4 ts Salt
1 t Cornstarch
3 tb Water
1 t Soy sauce
2 cn (10 1/2 oz ea) condensed
– beef broth
1 Soup can water
1 cn (4 oz) sliced mushrooms and
– liquid
2 tb Vinegar
1 tb Sugar
Lemon slices

Skin chicken with sharp knife; cut in thin 2-inch long
slices. Sprinkle with salt. Mix cornstarch with 3
tbsp. water and soy sauce. Combine with beef broth and
water. Bring to boil; stir often; add chicken,
mushrooms and liquid, vinegar and sugar. Heat. Simmer
5 minutes. Serve with a slice of lemon in each bowl, a
cruet of vinegar on the table. Makes 4 to 6 servings. :
Submitted By TLONGPRE@NWRAIN.COM On TUE, 29 AUG 95
1612 PDT

– – – – – – – – – – – – – – – – – –

Tuna and Rice Salad Provencale

Recipe By : Bon Appetit Magazine/ October 1979 p. 33
Serving Size : 6 Preparation Time :0:00
Categories : Salads- Rice/ Grain Salads- Fish/Seafood
Salads- Ethnic Ethnic- Mediterranean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cooked rice
2 cups white beans, canned — rinsed and drained
2 7- 1/2 oz cans tuna — drained
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped green olives
1/4 cup fresh lemon juice
3 tbsp olive oil
1 tbsp wine vinegar
1 tsp salt
Freshly ground pepper — to taste
Lettuce leaves
Tomato wedges — garnish
Quartered hard-cooked eggs — garnish

Combine all ingredients except lettuce and garnish in large mixing bowl and
toss thoroughly.

Cover and chill several hours. Line salad bowl or platter with lettuce and
mound salad in center.

Garnish with tomato wedges and hard-cooked eggs.

– – – – – – – – – – – – – – – – – –

SHELLFISH STEW ALLA TARANTINA

Recipe By :MOLTO MARIO SHOW #MB5666
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds mussels, — scrubbed and debearded
1 pound large shrimp, U-15 size, — peeled and deveined
1 pound calamari, cleaned of skin, — ink sac and beak
1 pound small clams or cockles, — scrubbed and drained
12 oysters, shucked, — with liquid reserved
6 tablespoons virgin olive oil
1 medium red onion, chopped into — 1/4-inch dice
1 red bell pepper, seeded and cored, — chopped into=
1/4-i
1 yellow bell pepper, seeded and cored, — chopped=
into 1/
2 tablespoons freshly chopped thyme leaves

Cut calamari into 1/2-inch rings and check oysters for sand and bits of
shell.

In a 4 quart pot, heat olive oil until smoking. Add onion, peppers and
thyme leaves and cook until softened but not brown, about 10 minutes. Add
wine and tomato sauce and bring to a boil. Add clams, shrimp and mussels
and cover.

Cook 3 to 4 minutes until clams have all opened. Add calamari and cook 2
minutes until opaque. Season with salt and pepper, add oysters and oyster
liquid and simmer 2 to 3 minutes until oysters have tightened around outer
edges. Divide shellfish over pieces of bread in 4 bowls, pour in broth and
serve.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –