WILTED SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 sl Bacon
1/4 c Cider Vinegar
2 ts Sugar
1/4 ts Salt
1/8 ts Pepper
1/8 ts Dried Tarragon — Crushed
1/2 c Celery — Sliced
1 sm Red Onion — Thinly Sliced
1 pk Fresh Spinach — Torn, About
-8 Cups
2 md Oranges — Peeled And Sliced
-OR
11 oz Mandarin Oranges — 1 Can
1/3 c Cashews — Coarsely Broken

In a 3 quart casserole, snip the bacon into 1-inch pieces. Cover with a
paper towel and micro cook on HIGH (100 %) for 2 to 3 minutes or until
crisp. With a slotted spoon, place the bacon on a paper towel to drain.
Add the vinegar, sugar, salt, pepper, and tarragon. Micro cook on HIGH
(100 %) for 2 to 3 minutes or until the mixture boils. Remove from the
oven and stir in the celery and onion. Gradually add the torn spinach and
toss lightly to coat each piece. Add the cooked bacon, orange segments and
cashews. Toss lightly to coat, then serve immediately.

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Title: Pesto with Jalapeno
Categories: Main dish, Pasta, Sauces
Yield: 1 cup

1/4 c Pine nuts
5 ea Garlic cloves, peeled
1 sm Jalapeno, halved seeded
1 c Parsley
2 c Basil leaves
1/2 c Olive oil

Put nuts, garlic and jalapeno in food processor; process 30 seconds.
Add parsley, basil and oil; pulse a few times to mix greens into oil.
Process about 30 seconds, until mixture is finely pureed.

Yield: About 1 cup.

Adapted from Jacques Pepin, “The (Louisville, KY) Courier-Journal”.
July 22, 1990.

—–

Title: EASY CHEESE SAUCE
Categories: Sauces, Microwave, Cheese/eggs
Yield: 1 servings

1/2 lb Velveeta, cubed
1/4 c Milk

Contributed to the echo by: Merrilyn Vaughan EASY CHEESE SAUCE Melt
together. About 2 + 1/2 minutes to 4 minutes on HIGH in ‘nuker.

Use with pasta, veggies, or fish.

MMMMM

Title: ROAST PORK LO MEIN
Categories: Pasta, Pork
Yield: 4 servings

1/2 lb Noodles, fresh
-boil til soft;drain rinse
1/2 lb Roasted pork; shredded
1 c Shredded chinese cabbage
1 c Bean sprouts; wash
1/2 c Sliced waterchestnuts,option
1/2 ts Salt
2 ts Sherry
1/4 c Chicken broth, College Inn
2 tb Oil; for stir frying

————————-SAUCE MIX————————-
6 tb Oyster sauce
– can add more as per taste
1/2 ts Sugar
1 ds Pepper, heavy dash

Note: Dried Noodles …. 5 cups cooked = 1 lb
Fresh Noodles …. 2 1/2 cups cooked = 1 lb
Preparation: – Heat Wok – Add oil and let heat
– Add salt; stir
– Add pork sherry; stir fry quickly
– Add cabbage, bean sprouts, waterchestnuts;
stir fry [45] Sec.
– Add stock; place noodles on top
– Cover cook; [1] Min.
– Uncover stir
– Add “sauce mix”; stir until evenly seasoned
– Serve!

—–

Title: Chocolate Munchies
Categories: Desserts Cookies
Servings: 48

1 c Semi-sweet chocolate chips
8 ea Marshmallows
1 T Water
3/4 c Sifted flour
1/2 c Sugar
3/4 t Salt
1/2 t Baking sodaa
1/2 c Softened butter
1/3 c Packed brown sugar
1 ea Egg
2 t Almond extract
1/2 t Vanilla
1 1/4 c Quick cooking oats
1 c Chopped pecans

1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in
top of double boiler over hot water. Add marshmallows and water. Stir
until melted. Remove from heat and set aside.

2. Sift together already sifted flour, sugar, salt and baking soda.
Slowly blend butter, brown sugar, egg, almond extract and vanilla into
sifted ingredients. Mix well. Stir oats, pecans and melted chocolate
into batter. Blend thoroughly.

3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
Bake 12-15 minutes. Remove from cookie sheet immediately and cool an
rack.
shake off excess Bits ‘o Brickle.from: _Cookiemania_
from: _Cookiemania_

—————————————————————————–

HERBED VEGETABLE STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 t Crushed basil leaves
2 t Crushed parsley flakes
1 t Dried tarragon leaves
1 t Onion powder
1 t Salt
1/2 t Garlic powder
1/4 t Black pepper
2 c Minature carrot halves
1 c Fresh green beans, cut into
-2 inch pieces
1/3 c Water
2 c Cauliflower
2 c Broccoli florets
1/2 c White zinfandel wine
1 c Sliced fresh nushrooms
1 c Sliced fresh zucchini
1 c Sliced fresh yellow squash
1 c Sliced fresh pattypan squash
1 Red bell pepper, sliced into
-strips
1 c Fresh or frozen peas
1/4 c Olive oil
1 c Radish halves

In a small cup combine basil, parsley, tarragon, salt, onion and garlic
powders and black pepper; set aside.
In a 3 quart microwaveable casserole combine carrots, green beans and
water. Cover with vented plastic wrap and microwave on high for 6 minutes.
Add cauliflower and broccoli, cover and microwave on high 6 minutes more.
Drain vegetables, add wine and reserved seasonings. Stir, cover and set
aside.
In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan
squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover
and microwave on high 4 minutes, or until vegetables are tender-crisp.
Stir mushroom mixture into carrot mixture. Add radishes, cover and
microwave on high 4 minutes, or until steaming hot.

Source: Houston Chronicle

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AJVAR (ROASTED PEPPERS AND EGGPLANT)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Fresh red New Mexican chiles
4 Meduim eggplants
3/4 c Olive oil or corn oil
1 Large onion, minced
3 Large garlic cloves, chopped
2 T Lemon juice
2 T Red wine
Salt/pepper to taste
Parsley for garnish

Roast the peppers and eggplant over charcoal or gas flame, or bake in a
preheated oven at 475 deg. F until the skins are blistered and black. Place
the roasted vegetables in a paper bag and let them steam in their own heat
for 10 minutes. Peel off and discard the burnt skins along with the stems
and seeds. Mash the pepper and eggplant pulp together to form a homogeneous
mass, either smooth or slightly chunky, as desired.
Heat 3 tablespoons oil in a large skillet and saute the onion until very
soft. Add the garlic and cook 2 minutes lomger. Remove from heat and stir
in the pepper-eggplant pulp, mixing well. Slowly drizzle remaining oil into
the mixture, stirring constantly to incorporate all the oil. Add lemon
juice and vinegar, salt and pepper to taste. Transfer to a serving bowl and
garnish with parsley.
Serve as an appetizer spread on thick slices of country-style white
bread.

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BREADMAKER INFORMATION

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-IRWIN SOLOMON (JJGF65A)

Barb.For your information.Dak has a Turbo II B/M for $149.90 plus S/H
$14.00.Makes bread in 2 hours.They also have Turbo IV same time
element,but bigger loaf of bread plus whole grain breads can be made
in this one..$ 169.90 plus S/H $14 .00.DAK’s phone number for a
catalogue is 1-800-888-7808 or 1-800-888-0800.I also have Wellbuilts
model list. ABM 100 takes 4 hours.Price in stores here $ 149.99 plus
tax.After comparing it will cost me about $ 5.00 more to order the
Turbo II from DAX and have a faster bake cycle..I just don’t feel
comfortable with DAK though.Well put aside my misgivings and order
from them beginning of the week.. Here are some 800 # for other bread
machine companies.
Hitachi 800-241-6558 x 720 new b/m Hitachi 800-328-0609 refurbished
Maxim 800-233-9054 National 714-373-7757 Panasonic 800-545-2672 Regal
414-626-8558 Sanyo 201-641-2333 Seiko 516-777-8600 Mr Loaf Chefmate
Wellbuilt 516-365-5040 took two calls to get info.do not call between
the hours of 1:00 pm to 2:30 pm Zojirushi 800-783-6270

Some of these companies offer rebuilt or refurbished models.Your Link
To The Philly.Inquirer Irwin E. JJGF65A 12/06/92 03:36 pm NUMBERS
posted by DENISE BRADSHAW

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AMISH SAUERKRAUT SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Penndutch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Smoked sausage (Kielbasa)
6 tb Onion — chopped
1/4 c Flour
1/2 ts Thyme
1/2 ts Black pepper
3 c Milk
1 c Half-and-half
8 oz Sauerkraut, with juice
1 1/2 tb Lemon juice (optional)
2 tb Fresh parsley — chopped

Chop the sausage coarsely by hand or in a food
processor (leave the casing on). Transfer the sausage
and onion to a deep pan, and saute over medium heat
until the sausage is lightly browned, about 8 minutes.

On a small plate combine the flour, thyme, and pepper.
Add to the sausage and brown all together until the
mixture bubbles up, about 5 minutes. Add the milk and
the half-and-half all at once, and cook stirring until
the mixture again bubbles up, about 5 minutes. Add
the sauerkraut and it juice and bring to a boil; the
mixture will continue to thicken. Taste for tartness,
and lemon juice if desired. Add the parsley and serve
at once. From Cooking from Quilt Country by Marcia
Adams.

From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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MEXICAN FLANK STEAK WITH MOCK TAMALES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Beef
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Beef flank steak
1/3 c Fresh lemon juice
1/3 c Extra virgin olive oil
6 tb Minced jalapeno peppers
1 tb Minced fresh cilantro
1 t Salt
1 t Fresh ground black pepper
1 Linda’s Salsa Sauce
1 Mock tamales
Fresh lemon slices
Jalapeno peppers
Cilantro sprigs
—–LINDA’S SALSA SAUCE—–
2 Tomatoes, peeled
3 lg Cloves garlic, peeled
2 Plum tomatoes finely
Chopped
3 Plum tomatoes, coarsely
Chopped
3 Jalapeno peppers, thin
Sliced
1/4 c Coarsely chopped fresh
Cilantro
1 tb Fresh lemon juice
1 t Freshly ground black pepper
—–MOCK TAMALES—–
1 c ( 4 oz.) grated sharp
Cheddar cheese
1 c Muenster cheese
2 tb Minced green onion with
Tops
6 7″ flour tortillas
6 8 by 12″ pieces of foil

Place beef flank steak in utility dish.Combine lemon juice,olive
oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to
coat.Cover and refrigerate 6 to 8 hours or overnight.Prepare Linda’s Salsa
Sauce and Mock tamales.Remove steak from marinade and place on grid over
medium coals;reserve marinade.Place mock tamales around edge of grill.Grill
steak 12 to 15 minutes to desired doneness, turning once and
basting,occasionally,with marinade. Turn tamales halfway through cooking
time.Place steak and tamales on serving platter.Spoon 1/4 cup Linda’s Salsa
Sauce over tamales.Garnish platter with lemon slices,jalapeno peppers and
cilantro sprigs.Carve steak across the grain into thin slices.Serve with
remaining Salsa Sauce.Serves 6.

Linda’s Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3
large cloves garlic,peeled,in food processor or blender until
pulverized.Combine tomato mixture,2 plum tomatoes finely chopped;3 plum
tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely
chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground
black pepper. Refrigerate,covered,1 hour or overnight to blend
flavors.Makes 2 cups.

Mock Tamales: Combine 1 cup ( 4 oz.) EACH: grated sharp Cheddar cheese and
Muenster cheese and 2 tbsp. minced green onion with tops.Divide mixture
evenly and put in center of each of 6 – 7″ flour tortillas.Fold bottom side
of tortilla over filling.Fold two sides over filling;then fold top side
over filling,envelope fashion.Wrap each tortilla in 8 by 12″ piece of
foil,twisting each end.Makes 6.

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