Modern Rice Pudding

Recipe By : Betty Crocker (1950)
Serving Size : 6 Preparation Time :0:00
Categories : 1 Puddings
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large eggs — OR 4 yolks
1/2 cup sugar
1/4 teaspoon salt
2 cups milk — scalded
nutmeg — to taste
vanilla extract — optional
2 cups cooked rice
1/2 cup seedless raisins
cream — warm, for serving

Beat eggs, sugar and salt slightly, to mix. Pour scalded milk into egg
mixture. Mix in vanilla (if desired), cooked rice and raisins. Pour into
1-quart casserole (6 1/2") and set in pan of water (1″ deep). Sprinkle
with nutmeg. Bake 1 hour 15 minutes in a moderate oven (350 degrees) or
until a silver knife thrust into custard comes out clean. Immediately
remove from heat. Serve warm with cream. Serves 6

Me ke aloha, Mary

– – – – – – – – – – – – – – – – – –

Title: Beef Stew #1
Categories: Stews
Yield: 1 servings

1 pk beef
4 lg potatoes
4 carrots
1 onion — cooking
2 bay leaves
1 cn peas — optional

Brown the beef with the onions in a large pot. Once
the meat is brown add 3 cups of water and bay leaves.
Heat over medium heat while you peel the potatoes and
carrrots. Add potatoes and carrots to the stew pot.
Cover with water. Bring to a boil. Cook until
potatoes are tender. Mix up a flour and water mixture
to thicken the stew. Add it right to the pot. No
need to remove the meat/veggies. Stir well to make
sure you don’t get lumps. Add pepper/salt/whatever you
like for spices. I sometimes add garlic when rowning
the meat. Oregano is a nice touch as well. Once the
stew is thickened you can serve it. Sometimes I make
dumplings with the stew. I usually buy a box of
Bisquick as it has a recipe on it. Unfortunately I
cannot relay the recipe to you as I don’t have any in
the house at the moment. You would have to talk to my
grandmother if you wanted to make them from scratch.
Isn’t that the way it always is.

Recipe By : gmccague@sol.UVic.CA (Gordon McCague)

—–

Title: Patties Parmigiana
Categories: Burgers
Yield: 6 servings

1 1/2 lb Ground Beef; *
1 t Salt
1/4 t Pepper
1/4 c Cornflake Crumbs
8 oz Tomato Sauce; 1 can
6 ea Mozzarella Cheese; Slices,**
1/4 c Onion; Finely Chopped, 1 Sm.
1 t Worcestershire Sauce
1/2 c Parmesan Cheese; Grated
1 ea Egg; Large, Slightly Beaten
1 t Italian Seasoning

* If the ground beef is lean, it may be necessary to add a small
amount ** Cheese slices should be 3 inches square.
~———————————————————————
~– Mix the meat, onion, salt, Worcestershire sauce, and pepper
together. Shape the mixture into 6 patties, each about 3/4-inch
thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties
into the egg, then coat them with the cornflake mixture. Brown the
patties in a large skillet over medium heat, turning once. Drain off
the excess fat. Mix the tomato sauce and Italian seasoning and pour
over the patties in the skillet. Cover and simmer for 15 minutes. Top
each patty with a slice of cheese and cover. Heat until the cheese is
melted, about 2 minutes. Serve the leftover sauce over the patties.

MMMMM

Title: Zuppa Di Vongole (Clam Soup)
Categories: Fish/sea, Soups/stews
Yield: 4 servings

48 ea Clams 1 qt Fish stock
3/4 ea Bottle white wine (1 liter) 1 x Peeled, chopped tomato
1 x Leek 1 x Small bunch marjoram
1 x Small onion 1 x Leaf of celery
1 x Clove garlic 4 x Crusts of bread (croutons)

From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David’s
ITALIAN FOOD. “Into a saucepan put 4 dozen *vongole* or small clams
(cockles or mussels can be used as well). Pour over them three-quarters
of a bottle of white wine and let them cook until they have opened. Drain
them, setting aside the liquid in which they have cooked, and remove the
empty half-shells. — Chop the white part of a leek with a small onion,
add a clove of garlic, and saute this mixture in a saucepan with good oil,
add the liquid from the clams, and a quart of fish stock; add a peeled
and chopped tomato, a bouquet of marjoram, and a few green leaves of
celery. Let this bubble fast for ten minutes, remove the bouquet and the
garlic, stir the clams into the soup, and pour it into the tureen. Serve
separately small croutons of bread fried in oil.”

—–

Tangy Orange Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves Vegetarian
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oranges; peeled — segmented
1/2 cup Orange juice
1 teaspoon Ginger
1/4 cup Maple syrup

Combine all the ingredients in a saucepan and bring to a simmer over
medium-high heat. Cook for 1 minute and serve hot. Good over vanilla Rice
Dream and any kind of kebob.

Vegetarian Cooking for Good Health by Gary Null/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: SURPRISE COCONUT CREAM PIE
Categories: Pies
Yield: 6 servings

2 1/2 c Water
1/2 c Grits, regular
1 c Sugar
2 tb Butter or margarine
2 lg Eggs, beaten
1/2 c Coconut, flaked
1/2 c Sour cream
1 6 oz chocolate-graham
Cracker crust, prepared
Whipping cream, whipped
And sweetened (for garnish)
Maraschino cherries (for
Garnish)

In a medium saucepan, bring the water to a boil; stir in the grits.
Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Remove from the heat, and stir in the sugar and butter/margarine.
Gradually add to the bowl containing the beaten eggs, about 1/4th of
the hot mixture; add the egg mixture to the remaining hot mixture,
stirring constantly. Cook over low heat until the mixture thickens
and reaches 160 degree F (about 8 minutes). Remove from heat, and
stir in the flaked coconut and sour cream. Spoon mixture into the
prepared pie crust; cover and chill. Garnish, if desired. Makes one
9-inch pie.

Recipe: Rachel Major of Prosperity, South Carolina

MMMMM

Title: CARIBBEAN GUISADO
Categories: Vegan
Yield: 8 servings

1 1/2 c Chickpeas; cooked
1 1/2 c Pinto beans; cooked
2 c Pumpkin; cubed
2 md Chayote squash; cut into 2″
-pieces
2 c Celery root; chopped
2 c Yucca; peeled and cubed
2 c Battata; peeled and cubed
8 Plum tomatoes; quartered
-lengthwise
3 tb Ground cumin
16 Whole garlic cloves
4 lg Yellow onions; coarsely
-chopped
1 tb Black pepper
1 ts Hot pepper sauce
1/4 c Olive oil
1/4 ts Salt
1/2 c Fresh cilantro; chopped

Preheat oven to 300 deg.

Combine all ingredients in a large roasting pan or casserole dish.

Place in oven and cook, uncovered, for 4 hours. The pumpkin, chayote
and tomatoes will cook down to a thick sauce. Stir every 30 minutes.
Add more stock if necessary. Serve hot.

Per serving: 316 cal; 11 g prot; 222 mgsod; 52 g carb; 9 g fat; 0 mg
chol; 53 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

MMMMM

CUCUMBER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Butter
1/4 cup Onions, green — chopped
1 each Cucumbers
1 tablespoon Flour
2 cups Stock — chicken
1/2 tablespoon Vinegar
1 tablespoon Dill weed
1/4 cup Cream — sour

Cucumbers may be peeled or unpeeled. Melt butter and saute onions till soft.
Dice cucumbers and add to pot; add flour and stir well. Add chicken broth,
vinegar, and dill weed. Stir well; cook for 30 minutes, then puree while
adding
sour cream. Serve well-chilled or hot.

Posted on GEnie Food Wine RT by M.FEINS [Mart]
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and Planonet Lowfat
Luscious echoes

– – – – – – – – – – – – – – – – – –

Cucumber-tofu dressing

Saw a recipe for cucumber sauce on the list today; if you don’t eat milk,
this is an alternative. I made it the other night for falafels (baked of
course) and it was fine:

about 8 oz. tofu (your choice, I used White Wave reduced-fat)
2 T. capers
1/4 c. lemon juice
pinch of black pepper

whirl in blender until smooth

grate 1 medium cucumber (no, you don’t need to remove seeds) and squeeze out
the excess liquid. Stir into the tofu mixture. Add a small amount of
chopped fresh mint if available. Let stand for a while so the flavors blend.

German Hot Noodle Salad

Recipe By : , June/July, 1997
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups wide egg noodles
3 bacon strips
1/4 cup onion — chopped
1 tablespoon sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground mustard
1/2 cup water
1/4 cup cider vinegar
1 cup sliced celery
2 tablespoons chopped fresh parsley

Cook noodles according to package directions. Meanwhile, in a skillet, cook
the bacon until crisp. Crumble and set aside. Reserve 1 tablespoon
drippings in the skillet; saute onion until tender. Stir in sugar, flour,
salt and mustard; add water and vinegar. Cook and stir until thickened and
bubbly, about 2-3 minutes. Rinse and drain noodles; add to skillet. Stir in
celery and parsley; heat through. Transfer to a serving bowl; sprinkle with
bacon. Yield: 4 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “Here’s a tasty take-off on German potato salad. It’s flavored like
the traditional side dish but uses noodles in place of potatoes. I always
loved my mother’s German potato salad, but once she served this noodle salad
instead, I was hooked.” Submitted by Gordon Kremer, Sacramento, California.