Bean Vegetable Medley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dish
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoon Vegetable oil
Large onion — diced
Stalks celery — sliced
Med. green pepper — *
Med. tomatoes — diced
2 cup Red kidney beans — drained **
1 package Frozen baby lima beans — 10 oz
1 cup Quick cooking barley
2/3 cup Chopped parsley
1 1/2 teaspoon Salt
1 teaspoon Dried basil leaves
1/4 teaspoon Ground black pepper
3 cup Boiling water
2 tablespoon Grated Cheddar cheese

Tips: This dish can be assembled and baked later. Add the boiling water just
before baking. Baking time should be increased by 15 minutes when starting
refrigerated temperature.

* Green pepper cut into strips. ** 15-1/2 oz. cans each.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook
slowly for 10 minutes. Do not brown.
Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper.
Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling
water. Cover.
Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightlt blanched mixed vegetables, hot French
bread and butter.

From: My Great Recipes

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LINGUINI TOMATO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Tomatoes, roasted and
Blended
2 tb Garlic, roasted and
Chopped
Salt, to taste
Pepper, to taste
6 Servings linguini, cooked,
Rinsed in tap water, and
Set aside
24 Roma tomatoes, grilled or
Oven-roasted and sliced
6 Portobello mushrooms (or
Other large mushrooms)
Grilled or sauteed and
Sliced
12 Fresh basil leaves

TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes
with garlic, salt, and pepper. Simmer over medium heat until reduced by
one-third.

JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over
medium heat. Add linguini ansd toss well.

Blanch the 6 of the basil leaves in a little boiling water.

TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma
tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf
in the middle of each bowl. Garnish each with a fresh unblanched basil
leaf.

Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

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Chili Artichoke-Cheese Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can 8 1/2 oz artichoke hearts — drained and chopped
1 jar 6 oz marinated artichoke hearts — drained
1 can 4 oz diced green chiles — (or to taste)
6 tablespoons mayonaise
1 1/2 cups shredded cheddar cheese

Combine the artichokes, chiles, mayonaise and cheese. Bake in an ovenproof
serving dish at 350 degrees for 15 to 20 minutes or until the dip is bubbly.
Serve while warm with tortilla chips

Alternate method of preparation: Drain and chop the artichokes; mix the
artichokes together and spread them in a shallow baking dish. Scatter the
green chiles over the top; then carefully spread mayonnaise over all. Sprinkle
with the Cheddar cheese. (At this point the dish may be covered and
refrigerated for up to a day.) Bake in a 350 degree oven for 15 to 20 minutes
or about 30 minutes if mixture is refrigerated. Serve hot.

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NOTES : Makes 2 1/2 cups.

Title: Western Style Bbq Trgs42a
Categories: Barbecue, Sauces, Ribs, Bbq sauces
Yield: 1 servings

1 c Ketchup,
1/2 c Lemon juice,
1/4 c Onion ; minced
1 ts Hot pepper
1 ts Worcestershire sauce.

Place all ingredients in saucepan. Bring to a boil and simmer 30
minutes or until slightly thickened.
Okay! Made it in one message! The Southeast has about a jillion
different sauce recipes and they vary from town to town. My favorites
are the mustard based ones. I’ll look some up and post when I can.
Mike Anderson – TRGS42A

MMMMM

Crock Pot Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Potatoes
>cut into pieces
2 Onions — chopped
3 Carrots — diced
2 Stalks celery — chopped
4 Chicken bouillon cubes
1 tablespoon Parsley flakes
1 tablespoon Salt
Pepper — to taste
1/3 cup Butter
13 ounces Evaporated milk

Combine the above and cook on low 10-12 hours or high 3-4
hours. During the last hour add 1 13oz can evaporated milk and chives. We
like fresh grated parmesean cheese sprinkled over the top.

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Title: Crisp Oatmeal Cookies
Categories: Cookies
Yield: 50 servings

1 c Shortening
1 c Brown sugar
1 c Granulated sugar
2 Eggs
1 ts Vanilla extract
1 1/2 c Flour
1 ts Baking soda
1 ts Salt
3 c Quick-cooking oats
1/2 c Chopped nuts

Recipe by: Blue Ribbon Cookies ISBN 0-312-01739-1
1. Cream together the shortening and sugars. Beat in the eggs and vanilla.
2. Sift together the flour, soda, and salt, then stir it into the creamed
mixture.
3. Stir in the oatmeal, 1/2 cup a time, mixing thoroughly after each
addition. Add the nuts after the last addition of oatmeal.
4. Divide the dough in half and roll out each portion into a long log
about 2 inches in diameter. Wrap and chill each log for several hours in
the refrigerator.
5. Slice the dough into disks, about 1/8 to 1/4 inch thick and place on a
greased baking sheet. Be sure to leave room for the cookies to spread as
they cook.
6. Bake in a pre-heated 350 F oven for 10-15 minutes, or until lightly
browned. Remove from the sheet to cool.

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Date: Wed, 26 May 93 03:16:26 EDT
From: KEVWIL@delphi.com

Title: Cantaloupe Melba
Categories: Desserts, Fruits, Vegetarian
Servings: 8

2 c Fresh raspberries*
1/3 c Sugar
2 T Orange-flavored liqueur**
2 Cantaloupes
3 c Raspberry sherbet

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored
brandy (optional)

In a blender or food processor, whirl raspberries until pureed. Pour
through a sieve to remove seeds. Stir sugar and liqueur (if used) into
puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices. Line
each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top
melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry
sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped
with Melba sauce would make a memorable finale for a menu featuring an egg
and cheese dish.

Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate,
no cholesterol, 186 calories.

Title: Grannie’s Peanut Butter Cookies
Categories: Cookies, Peanut butt
Yield: 1 servings

1 c Butter or margarine
3/4 c Brown sugar
3/4 c Granulated sugar
1 ts Vanilla
1 c Peanut butter, creamy or
-chunky
2 Eggs, beaten
1 1/4 c All-purpose flour
1 c Bran
3/4 c Rolled oats
2 ts Baking soda

1) Melt butter. Beat together with the sugars, vanilla, peanut butter
and eggs. 2) In a separate bowl, combine the flour, bran, oats, and
baking soda. 3) Stir mixture into butter mixture. 4) Drop by teaspoons
onto ungreased cookie sheet. 5) Bake at 350 degrees for 15-18 minutes. 6)
Remove to a rack to cool.
Per serving (excluding unknown items): 3531 Calories; 190g Fat (46%
calories from fat); 37g Protein; 455g Carbohydrate; 490mg Cholesterol;
4419 mg Sodium

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SPICY CHEESE LOAF – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
2 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 t Dry mustard
1/4 ts Black pepper
1/2 c Cheddar cheese — shredded
1 tb Worcestershire sauce
7/8 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

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BAGELS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 To 5 cups all-purpose flour
3 tb Bs sugar
1 tb Bs salt
2 Active yeast
2 tb Bs margarine
1 tb Bs sugar
1 Egg white
Water

Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and
yeast.

Heat 1 1/2 cups water and margarine to 120-130
degrees. Add to dry ingredients; beat 2 minutes at
medium speed. Add 1/2 cup flour; beat at high speed 2
minutes. Stir in more flour to make a stiff dough. On
floured board, knead 8-10 minutes. Set in greased
bowl; turn to grease top. Cover; let rise in warm,
draft-free place 1 hour.

Punch dough down. Cover; let rest 15 minutes. In a
large skillet heat 1-inch water over medium low heat
to a simmer; add remaining sugar and salt.

Divide dough into 12 pieces; shape 3 pieces into
smooth balls. With floured finger, poke a 1-inch hole
in each. Drop bagels into simmering water. Cook 3
minutes. Turn and cook 2 minutes. Turn again; cook 1
minute more. Drain on towels. Repeat shaping and
cooking rest of dough.

Place on greased baking sheet. Mix egg white and 1
Tbs water; brush on bagels. Sprinkle with coarse
salt, sesame, caraway or poppy seed if desired. Bake
at 375 degrees for 20-25 minutes. Remove from sheets.
Cool.

Fleischmann’s

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