SAVORY RED CABBAGE AND RED POTATOES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Irish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Head cabbage
2 ts Prepared horseradish
1 lb Small red potatoes
1/4 c Butter
2 tb Green onions/scallions
1/8 ts Salt
1/8 ts Pepper
Water

In Dutch oven, place steamer basket over 1/2 inch deep
water (water should not touch basket.) Cut cabbage
(about 1 1/2 pounds) into 6 wedges and quarter
potatoes. Place cabbage and potatoes in basket, cover
tightly and heat water to boiling. Reduce heat to
medium-low and steam 20-30 minutes or until tender.
Meanwhile, in a 1 cup glass measure, combine butter,
sliced green onions, horseradish, salt and pepper.
Microwave on high 45 seconds or until butter is
melted. Drizzle over vegetables.

Source: National Live Stock and Meat Board

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Title: GERMAN CHOCOLATE CRINKLE COOKIES
Categories: Cookies, Ethnic, German
Yield: 48 servings

1 pk Pillsbury Plus German
– chocolate cake mix
1/2 c Instant Mashed potato flakes
1 ts Cream of tartar
1 ts Cinnamon
3/4 c Butter/margarine , melted
3 tb Milk
1 Egg
1/2 c Chopped nuts
1/4 c To 1/2 c sugar

————————-FROSTING————————-
1 c Powdered sugar
2 ts Unsweetened cocoa
1 tb Soft margarine or butter
1 tb To 2 tb milk

Heat oven to 350. Combine first 7 ingredients; blend
well. Stir in nuts. Let stand 5 minutes. Drop by
rounded teaspoonfuls into sugar; gently toss until
sugar coated. Place 2 inches apart on ungreased cookie
sheets.

Bake at 350 for 8 to 10 minutes. (Cookies will be
soft in center.) Cool 1 minute; remove from pans.

If desired, frost cookies. Combine frosting
ingredients; blend until smooth. Spread on cooled
cookies. Yield: 4 to 5 dozen. HIGH ALTITUDE — above
3500 feet: bake at 375 for 10 to 12 minutes. From:
Pillsbury America’s Bake-off, 1978.

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Southern Chocolate Pecan Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Unbaked 9″ pie shell
4 ounces Sweet cooking chocolate
3 tablespoons Butter or margarine
1 teaspoon Instant coffee granules
1/3 cup Sugar
1 cup Light corn syrup
3 Eggs — slightly beaten
1 teaspoon Vanilla
1 cup Pecans — chop coarse
—–TOPPING—–
1 teaspoon Instant coffee granules
1/2 cup Heavy cream
1 tablespoon Sugar
1/4 teaspoon Vanilla

Melt chocolate; stir in coffee. Remove from heat.
Combine sugar and syrup in another pan. Bring to a boil, stirring until sugar
is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally.
Remove from heat and add the chocolate mixture. Pour slowly over eggs, stirring
constantly. Stir in vanilla and pecans. Pour into pie shell. Bake at 375~ for
45-50 minutes or until filling is completely puffed across top. Cool and
garnish with the topping and pecan halves if desired. Coffee-flavored Topping:
Combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl.
Whip just until soft peaks form. 1 cup.

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STREUSEL APPLE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 1/4 c Flour, all purpose
1 c Quick or old-fashioned oats,
-uncooked
1/4 c Firmly packed brown sugar
2 ts Baking powder
1/2 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1 c Milk
1/4 c Margarine or butter, melted
1 Egg
1/2 ts Vanilla
1 Medium apple, finely chopped
—–TOPPING—–
1/3 c Quick or old-fashioned oats,
-uncooked
1/4 c Flour, all-purpose
1/4 c Brown sugar, firmly packed
1 t Cinnamon
1/4 c Margarine or butter

Calories per serving: Number of
Servings: 12 Fat grams per serving:
: Approx. Cook Time: 18 Cholesterol per
serving: Marks:

*DIRECTIONS*

Heat oven to 425F. Grease bottoms only of 12 medium
muffin cups or line with paper baking cups. Combine
dry ingredients. Add milk, margarine, egg and
vanilla, mixing just until dry ingredients are
moistened; stir in apple. Fill prepared muffin cups
3/4 full.

Topping:

Combine dry ingredients; cut in margarine until
crumbly. Sprinkle evenly over batter. Bake 18-20
minutes or until deep golden brown. Serve warm.

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Title: Minty Cucumber Soup
Categories: Polkadot, Epona, Soups/stews
Yield: 6 Servings

7 sm Cucumbers, peeled, halved,
-and seeded
1 Clove garlic, minced
2 c Chicken broth
3 c Plain low-fat yogurt
2 ts Salt (or to taste)
1 ts White pepper (or to taste)
1 1/4 c Fresh mint leaves
1 ts Lemon juice
3 Radishes, finely chopped
6 Sprigs mint

Cut 6 of the cucumbers into 1 inch pieces. Cut the remaining
cucumber into 1/4-inch dice and reserve. Combine 6 cucumbers and
garlic in food processor and process for 30 seconds. Add next 6
ingredients and process until smooth. Pass mixture through food mill
or fine mesh strainer into a mixing bowl. Chill, covered, for 3
hours. To serve, ladle into individual bowls. Garnish with radishes,
reserved cucumber, and a sprig of mint. Serves 6 from “The New Basics
Cookbook” by Julee Rosso Sheila Lukins:

* The Polka Dot Palace BBS 1-201-822-3627 Posted by EPONA

MMMMM

WILD RICE RED ONION SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Raw wild rice
1 t Salt
2 lb Red onions
3 tb Olive oil
1 tb Sugar
2 tb Unsalted butter
1 t Crushed dried rosemary
1/2 ts Freshly ground black pepper
1/2 c Dry white wine
1 qt Chicken stock
1 c Parmesan cheese — freshly
-grated

1. Wash the wild rice by placing it in a 1-quart
saucepan filled with water. Stir the rice around in
the water until the liquid darkens. Drain the rice
through a sieve.
Rinse the saucepan and add 1-1/2 cups of water and
1/2 teaspoon of the salt. Bring to a boil and add the
rice. Turn the heat to low, cover the saucepan, and
simmer for 30 to 35 minutes until the liquid has
evaporated.
Check the rice several times while it is cooking
and fluff it with a fork. Set aside, still covered,
until it is time to add it to the soup.

2. Peel and slice the onions. They should be about
1/8″ thick. Slice them on the bias to avoid rings.

3. In a 2-quart saucepan, heat the olive oil. Add
the onions and the remaining 1/2 teaspoon of salt.
Toss to coat the onions with the oil. Cover, and over
low heat, “sweat” the onions for 20 minutes. During
this time, the onions will become limp and give off
their liquid.

4. Remove the cover and turn the heat to medium. Add
the sugar, butter, rosemary, and black pepper. Toss
to mix. Continue cooking uncovered foir another 15
minutes or so until the onions are very lightly
browned. Begin warming your soup plates.

5. Increase the heat and add the wine. Bring to a
full simmer and cook until the wine has almost
evaporated. Stir to make sure that the onions do not
burn.

6. Add the chicken stock, cover, and simmer for 10
minutes. Just before serving, add the wild rice and
cook only long enough to heat the rice.

7. Serve the soup in heated soup plates, sprinkling
each serving with 2 tablespoons of the Parmesan cheese.

_The Country Gourmet Cookbook_ Sherrill Gil Roth,
1981 Workman Publishing Company ISBN 0-89480-188-0
Typos by Jeff Pruett Received by post from Gail
Dale Shipp / Baltimore Cooking Echo Picnic ’95

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Noodle Kugel

Recipe By : Vegetarian Celebrations
Serving Size : 6 Preparation Time :1:15
Categories : Jewish Meatless
Rosh

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
** To make 6 to 8 servings **
1/2 pound cooked egg noodles — medium width
1 pound part-skim ricotta cheese — or farmers
16 ounces crushed pineapple — drained
2/3 cup raisins — dark or golden
1 medium sweet apple — peel core grate
2 tablespoons reduced-calorie margarine — melted
1 cup light brown sugar — packed
1 teaspoon vanilla extract
1 teaspoon cinnamon

Preheat the oven to 350 degrees. Cook the noodles in plenty of simmering water
until they are done, then drain. In the meantime, combine the remaining
ingredients in a mixing bowl. Stir in the cooked noodles. Transfer the mixture
to an oiled, shallow 9×13-inch casserole dish. Bake for 45 to 50 minutes or
until the top begins to brown and look crisp. Let stand 15 minutes before
serving. (c) 1996 by Nava Atlas. “Vegetarian Celebrations: Festive Menus for
Holidays and Other Special Occasions.” NY: Little, Brown and Company.
[mc-recipe: patH 30 Sep 96]

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Sauteed bamboo

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc Non-Categorized

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
3 cups bamboo — parboiled, sliced
1 teaspoon salt
pepper — to taste

Heat the fat in a frying pan, add the bamboo, saute for about 5 minutes until
slightly brown, and stir occasionally . Add the seasoning and serve on hot
cooked rice with acheese sauce.

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Title: Albondigas En Salsa Chipotle [Meatballs in Chipotle Sauce]
Categories: Appetizers, Beef
Yield: 6 servings

———————————MEATBALLS———————————
1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil

———————————–SAUCE———————————–
1 tb Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped
2 tb Adobo sauce (from chiles)
1/2 c Beef broth

——————————-TORTILLA CUPS——————————-
6 Flour tortillas (6 inch)
Vegatable oil for frying
Chopped lettuce

MEATBALLS: Combine all the meatball ingredients, except the
oil, and mix well. Form into 1 1/2-inch balls. Brown the
meatballs in the oil, remove, and keep warm. SAUCE: To make
the sauce, add the oil to the pan and saute the onion and
garlic until soft. Add the remaining sauce ingredients, bring
to a boil, reduce the heat, and simmer for 15 to 20 minutes
until the sauce is thickened. Place the sauce in a blender or
food processor and puree until smooth. Return the sauce to the
pan, add the meatballs, and heat through. TORTILLA CUPS: To
make the tortilla cups, pour the oil to a depth of 3 inches
and heat to 375 degrees. Place a tortilla in the oil and let
it float for a couple of seconds. Press the center into the
oil with a can or ladle to form a bowl and fry until crisp,
remove, and drain. To serve, place the lettuce in each of the
tortilla cups, top with the albondigas, and serve.
—–

Apple Bean Bake

Recipe By : Randall’s Bean Recipe/Bob b1744
Serving Size : 8 Preparation Time :0:00
Categories : Apples Beans/Legumes
Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
48 ounce jar Great Northern beans — drained
4 tablespoons butter or margarine
3 cups tart cooking apples — peeled, cubed
1/2 cup chopped onion
3/4 cup light brown sugar
1/2 cup catsup
1 teaspoon cinnamon
1 teaspoon salt — or to taste

Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or
until apples are tender, stirring occasionally. Add brown sugar nad stir
until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart
casserole. Pour apple mixture over beans and mix well. Bake in a preheated
375° oven for 1 hour.

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