Monterey Bean Bake

Recipe By : The Quaker® Oats Company
Serving Size : 6 Preparation Time :0:10
Categories : Bean Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Filling—-
15 ozs dark red kidney beans — drained and washed
2 c frozen corn kernels — thawed
1/4 c low-fat Monterey Jack cheese — grated
8 ozs no-salt-added tomato sauce
1/2 c red and green bell peppers — chopped
1/2 c onions — chopped
—-Topping—-
1/2 c cornmeal
1/2 c skim milk
1 egg white — whipped
1/2 c low-fat Monterey Jack cheese — grated

Preheat oven to 350. Prepare a 8″ square dish with cooking spray; set
aside. In a mixing bowl, combine beans, corn, 1/4 cup cheese, tomato
sauce, bell peppers, and onions. Pour into prepared dish. In another
mixing bowl, combine corn meal, milk, and egg white. Pour over bean
mixture. Bake 40 minutes. Sprinkle with remaining cheese and
continue to bake for 2 minutes or until cheese melts.

– – – – – – – – – – – – – – – – – –

Per serving: 268 Calories; 6g Fat (20% calories from fat); 18g
Protein; 37g Carbohydrate; 20mg Cholesterol; 484mg Sodium

Title: Potato Pups
Categories: Potatoes, Kids
Servings: 6

8 Hot dogs
2 c Mashed potatoes
1/2 ts Dry mustard

From: Grandma Sheila, COOKING echo

Split hot dogs the long way not quite all the way through. Fill split
opening with mashed potatoes mixed with dry mustard. Sprinkle the top with
paprika. Bake in 375 degree oven for about 15 minutes or until heated
through and slightly browned on top. Can also be topped with some grated
cheese (cheddar or parmesan).

These make a great lunch or dinner for kids. Mine used to ask for them
regularly – still do now that they are grown.

MMMMM

Bitters Butter

Recipe By : Angostura Bitters Recipe Booklet
Serving Size : 3 Preparation Time :0:00
Categories : Sauces And Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or margarine — softened
4 drops angostura bitters

Mix bitters with softened butter and re-chill. Especially good with
carrots, french-cut green beans, brussels sprouts, napa cabbage and baby bok
choy.

from P Hanneman via mc-recipe May 96

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Title: HORSEY SAUCE
Categories: Vegetarian, Sauces
Yield: 4 servings

1 tb Water
8 oz Silken tofu
1 ts Freshly grated horseradish
1/3 ts Dry mustard
1 ts Honey
2 ts Olive oil

Place all ingredients in a blender. Puree on high
until smooth and creamy.

Serve as a dipping sauce with turnip chips.

Per serving (1/4 cup): 71 cal, 5 g prot, 5 mg sod, 3 g
carb, 5 g fat, 0 chol, 106 mg calcium

Hint: If using preserved or creamed horseradish, you
may want to increase the amount used. Remember that
horseradish is rather pungent–so add according to
your taste.

From _Vegetarian Gourmet_, Winter 1992

—–

1/2 c. finely chopped onion
1/4 c. finely chopped carrot
4 tbsp. butter
5 tbsp. flour
1/2 tsp. paprika
1/2 tsp. dry mustard
1 (12 oz.) can of beer
1 c. chicken broth
1 lb. grated Cheddar cheese
1 c. heavy cream
1/4 tsp. Tabasco
Popcorn, for garnish

Saute carrots and onions in butter. Stir in flour, cook on low
heat 3 or 4 minutes, but don’t brown. Stir in paprika, mustard,
beer, and chicken broth. Use wire whisk until smooth. Add cheese,
bring to a boil, then reduce heat and simmer for 5 to 10 minutes.
Remove from heat and fold in heavy cream. Add Tabasco and serve
with popcorn. Serves 6.

JOLLY JUMBUCK IN A TUCKERBAG

Recipe By : Mimi Hiller
Serving Size : 4 Preparation Time :0:00
Categories : Australian Lamb/Mutton
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lamb rack
1/4 cup chopped onion
1/2 teaspoon dried mint leaves or 2 leaves fresh mint
1/2 teaspoon dried rosemary or 1 sprig fresh
1/2 teaspoon dried parsley or 1 sprig fresh
1 egg
1/2 cup bread crumbs
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper — to taste
2 tablespoons veg. oil
1 pkg. frozen puff pastry — thawed
1 egg yolk
1 tablespoon milk

Trim fat from lamb and cut meat into cubes. Chop meat with onion and herbs
in food processor. Add egg, bread crumbs, Worcestershire sauce, salt and
pepper. Mix together. Form lamb into 4 patties. Put oil in frying pan and
when hot, sear patties on both sides. Do not cook through. Cool patties on
paper towels and allow to stand in refrigerator until cool to the touch.
Roll thawed pastry dough to 1/8″ thick. Cut pastry into 4 circles
approximately 8″ in diameter. Place a cleaned rack bone into top of each
patty and place patties in center of puff pastry circles. Draw up sides of
pastry circles around bones. Cut a small space into top of “bags” for steam
to vent. Tie the top of each “bag” with a piece of cooked spaghetti. Place
pastry bags on lightly greased cake racks over a baking sheet. Make an egg
wash using 1 egg yolk and 1 T. milk. Brush mixture on bags. Bake in 450F
oven for 10 to 15 minutes. Serve immediately on warmed plate with mixed
vegetables.=20
Serves 4.

– – – – – – – – – – – – – – – – – -=20

NOTES : The name comes from a line in “Waltzing Matilda” so if it sounds
familiar, that’s why. (“What’s that jolly jumbuck you’ve got in your
tuckerbag?”)=20

OATMEAL APPLE RAISIN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Egg
3/4 c Milk
1 c Raisins
1 ea Chopped apple
1/2 c Oil
1 c All purpose flour
1 c Quick oats
1/3 c Sugar
3 ts Baking powder
1 t Salt
1 t Nutmeg
2 ts Cinnamon

Beat egg; stir in remaining ingredients, mixing just
enough to moisten. Pour into 12 greased muffin cups
until 3/4 full. Bake at 400ø for 15 to 20 minutes.
Serve cool or piping hot with butter.

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Title: PAGODA FRUIT CRISP
Categories: Desserts, Fruits, Chinese
Yield: 2 servings

Wonton wrappers
Cream, whipped
Fruit, seasonal, sectioned
— skinned, and depitted

Fry the wonton skins in the least amount of peanut
oil possible. When done, drain and set aside between
paper towels to dry.

Put on skin on the serving plate, and layer
seasonal fruits onto it in any pleasant design you can
manage. Add spots of whipping cream into the design
and then put another fried skin onto the fruit but
with its corners offset from that of the first layer.

To achieve a “pagoda” effect make sure the second
layer skin is slightly smaller than that first layer.
Also try not to put the fruit on to cover the entire
skin. Leave about a half inch of the edges clean.

Cover the second layer with fruit and whipped cream
and garnish and serve.

Source: Martin Yan’s Cooking for Two Show – 1994
: KQED – PBS Productions, San Francisco

—–

Title: Hardtack
Categories: Snacks
Servings: 6

2 Level teaspoons baking
-powder
1 pn Salt
1 1/2 c Flour
2 c Sugar
4 Eggs, well beaten
1 Jelly glass orange marmalade
1 lb Finely chopped walnuts
1 lb Finely chopped dates

**** HARDTACK ****

Sift ingredients together. Add the remainder of ingredients; mix well. Bake
about 1 inch thick on a cookie sheet in a moderate oven at 375 degrees (F),
for about 45 minutes. Cut into squares while warm. ************************
Recipe from “COOKING ALASKAN”, page 403

MMMMM

Title: Burgoo
Categories: Stew Beef Main dish
Servings: 20

3 lb Ready to Cook BroilerChicken 2 lb Beef Shank Cross-cuts
12 c Water 1 T Salt
1/4 t Pepper 6 ea Slices Bacon
56 oz (2 cns) Tomatoes 1 c Cubed Peeled Potatoes
2 c Coarsely Chopped Carrots 1 c Chopped Onion
1 c Chopped Celery 1 c Chopped Green Pepper
2 T Packed Dark Brown Sugar 1/4 t Crushed Dried Red Pepper
4 ea Whole Cloves 1 ea Clove Garlic, Minced
1 ea Bay Leaf 4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans 10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
water, salt and pepper. Cover; cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and
beef from bones; discard skin and bones. Cube beef and chicken. Set
aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon,
set aside. To reserved broth in Dutch oven, add cubed beef, undrained
tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often.
Remove cloves and bay leaf. With knife, make cuts down center of each row
of corn kernels and scrape off of cobs. Add corn, cubed chicken,
undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour
and reserved bacon drippings; stir into stew. Cook until stew thickens.
Salt to taste. Garnish with parsley and serve hot with baking powder
biscuits for a great meal.

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