Abadoo’s Granola

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c ROLLED OATS
1 c SHREDDED COCONUT — OPTIONAL
1/2 c ALMONDS — CHOPPED
1/2 c SESAME SEED
1/2 c WHEAT GERM
1/2 c HONEY
1/4 c COOKING OIL
1 c CURRANTS OR RAISINS
1/4 c DATES
2 tbsp MOLASSES

Combine all ingredients except for fruits in 13x9x2-inch pan. Bake at
300 degre es for 45 minutes and stir every 15 minutes. Remove from
oven; stir in fruits and remove to another pan to cool. Stir often
to prevent lumping while it cools.
Store in plastic bags. Makes about 7 cups.

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Grilled Vegetable Soup (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2178
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound zucchini, cut into 1/2-inch — lengthwise slices
1/4 pound yellow squash, cut into 1/2-inch — lengthwise slices
1 small red onion, cut into — 1/2-inch slices
1/4 pound shiitake mushrooms, — stems removed
1/4 pound red pepper, — quartered and seeded
1/4 cup olive oil
Salt and pepper

Preheat the grill. Toss all the vegetables in the olive oil and season.
Carefully grill all the vegetables making sure to get grill marks (that’s
where the flavor is). Set aside to cool. When cool enough, cut all into
uniform small dice. Add to the soup base and adjust the seasonings.

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Watermelon Ice

Recipe By : National Watermelon Promotion Board
Serving Size : 4 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c watermelon juice — * see note
1/3 c granulated sugar
1/4 c lemon juice, bottled

In a shallow pan, combine watermelon juice, sugar, and lemon juice until
sugar is dissolved; place pan in freezer. Stir watermelon mixture every 20
minutes until frozen, about 2 hours. Cover; store in freezer.

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Per serving: 88 Calories; less than one gram Fat (3% calories from fat); 0g
Protein; 22g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Serving Ideas : To serve, break mixture up with fork.

NOTES : In food processor, process chunks of watermelon until liquefied.

BROWN SUGAR CRISPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Brown sugar (packed)
1/4 c Granulated sugar
1/3 c Margarine or butter
-(softened)
1 Egg
1/2 ts Ground allspice
1/2 ts Ground cinnamon
2 c Bisquick baking mix
1/2 c Chopped nuts

FROM THE KITCHEN OF: Gary Margie Hartford [Eugene,
Oregon]

Heat oven to 350 degrees F. Beat sugars, margarine,
egg vanilla, allspice and cinnamon until smooth and
creamy. Stir in baking mix and nuts. Drop dough by
slightly rounded teaspoonfuls about 2 inches apart
onto ungreased cookie sheet. Bake until light brown,
12 to 15 minutes. immediately remove from cookie
sheet. About 3 1/2 dozen cookies.

NOTE: high altitude directions (3500 to 6500 ft),
Decrease baking mix to 1 1/2 cups and add 1/2 cup all
purpose flour.

From: The recipe files of General Mills Inc. (1981)
Shared 7/93

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NEAPOLITAN MUSHROOM SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
3 tb Unsalted butter
3 tb Extra-virgin olive oil
1 sm Onion, minced
3 Cloves garlic, minced
1 1/2 lb Fresh mushrooms, wiped
-clean, stems trimmed,
And sliced
4 Fresh plum tomatoes, peeled,
-seeded and chopped
OR 4 canned Italian plum
-tomatoes, drained and
Chopped
1 t Salt
Freshly ground black pepper
1 tb Minced fresh marjoram or 1
-teaspoon dried
1 tb Minced fresh thyme or 1
-teaspoon dried
5 c Meat broth
8 sl Italian bread, 1/2 inch
-thick
3 Egg yolks
1/3 c Freshly grated Parmesan
-cheese
2 tb Grated pecorino romano
-cheese
3 tb Chopped fresh parsley, plus
-about 1/4 cup chopped

for garnish

Soak the porcini mushrooms in 1/2 cup of warm water
for about 30 minutes. Drain, reserving the liquid.
Rinse, dry, and chop the porcini mushrooms. Strain the
soaking liquid through washed cheesecloth, paper
towels, or a coffee filter. Set aside.

Melt the butter and 1 tablespoon of olive oil in a
large pot over low heat. Add the onion and garlic.
Cook, stirring frequently, until the onion is wilted
but not browned, about 5 minutes.

Add the porcini mushrooms and cook for 8 minutes.
Increase the heat to medium and add the fresh
mushrooms. Cook until the juices run, about 10
minutes. Add the reserved porcini soaking liquid and
continue to cook until reduced by half, about 5
minutes. Add the tomatoes, salt, pepper, marjoram,
and thyme; cook for 5 minutes. Add the broth and
simmer for 15 minutes.

While the soup is cooking, toast the bread in a 400 F
oven until lightly browned on both sides. Remove and
brush one side with the remaining olive oil. Use more
oil if necessary.

In a small bowl, beat the egg yolks with the Parmesan
chese, the pecorino romano cheese, and 3 tablespoons
of chopped parsley. Gradually whisk 1 cup of the hot
soup into the egg yolks to warm them. Reverse and
slowly whisk the egg yolk mixture into the soup.
Cook, stirring constantly, over medium-low heat until
the soup thickens. (Do not boil or the soup will
curdle.)

Place a piece of toast in each of 8 bowls. Ladle in
the hot soup and sprinkle with additonal grated
Parmesan cheese and chopped parsley.

Serves 8.

[ “We Called It Macaroni”; Nancy Verde Barr; Knopf;
ISBN 0-394-55798-0 ]

Posted by Fred Peters.

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Title: ORANGE JULIUS TYPE DRINK
Categories: Beverages, Non-alcohol
Yield: 4 servings

1/2 c Sugar
1 c Milk
1 1/2 c Orange Juice
1 c Cold Water
1 c Finely Crushed Ice

Add all these ingredients in a 48oz blender, adjust Quantities for
individual taste. Blend on Highest Speed for around 5 to 10 seconds
and pour. To achieve a closer taste to the real thing use Carbonated
Water but regular tap water will due. You can also substitute
Strawberries or pineapple for the Orange Juice or mix flavors. I have
adjusted the recipe by taking 1/4th the ingredients and use one of
the New hand held blenders to mix a single serving in a cup.

Be sure when you do this you don’t fill the cup too full or you’ll
have a mess.

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PEPPER SLAW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pickles Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Sweet green peppers — cored an
12 Sweet red peppers — cored and
12 Onions — large
2 Cabbages;cut into wedges — lar
1/4 cup Pickling salt
2 1/2 tablespoons Mustard seed
2 1/2 tablespoons Celery seed
6 cups Sugar
Vinegar

Day before put all vegetables through coarse blade of a meat grinder.
Sprinkle with salt; mix well; let stand overnight. Next day, drain off
juice from vegetables; add mustard seed, celery seed and sugar; mix
well. Add vinegar just to cover. Pack in hot sterilized jars; seal at
once. Will keep for one year if stored in cool place. Makes 14 pints.

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Title: BRUNCH EGGS
Categories: None
Yield: 1 servings

2 lb Spicy sausage
12 Eggs, slightly beaten
4 c Milk
2 ts Dry mustard
1/2 ts Salt
4 Slices white bread, cubed
2 c Grated cheddar cheese

Brown and drain sausage. Mix together eggs, milk, dry
mustard and salt. Stir in cubed bread. Add cheddar
cheese and sausage. Pour into greased 9×13 baking
pan. Refrigerate overnight. Bake at 350~F for 1
hour. Test with knife.

Optional: Can add mushrooms and peppers, or can
eliminate sausage.

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FIDDLEHEAD HAM CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
4 tb Flour
2 c Milk
1/2 ts Salt
1 tb Chopped parsley
1 t Chopped chives
1 1/2 c Ham — diced and cooked
3 c Fiddlehead ferns — cooked
Buttered crumbs

Make a white sauce of butter, flour, milk and salt.
Add parsley and chives to sauce.

In a casserole, alternate layers of ham, cooked
fiddleheads, and white sauce until dish is filled,
ending with a layer of sauce.

Cover top of casserole with buttered crumbs; bake at
350 degrees F until sauce bubbles and crumbs are
browned (about 30 minutes).

From “The Wild Flavor” by Marilyn Kluger. Los
Angeles: Jeremy P. Tarcher, Inc., 1984. Pg. 249.
ISBN 0-87477-338-5. Posted by Cathy Harned.

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Title: Grasshopper Dessert
Categories: Desserts
Yield: 10 Servings

2 3 oz. pkges. or 1 6 oz. pkge
– Jello-O-Lime Gelatin
1 1/2 c Cold water
1/4 c Sugar
2 c Boiling water
2 tb Green creme de menthe
-liqueur
1 Envelope Dream Whip Whipped
-Topping mix

Dissolve gelatin and sugar in boiling water. Add cold
water and liqueur. Pour 1 cup into a bowl and chill
slightly, until slightly thickened. Pour remaining
gelatin mixture unto slightly thickened. Pour
remaining gelatin mixture into a 9 inch square pan.
Chill until firm – at least 3 hours. Cut into 1/2 inch
squares.

Meanwhile, prepare whipped topping mix as directed on
package. Blend into slightly thickened gelatin. Pour
into a 3 cup bowl. Chill until firm – about 3 hours.
Unmold the creamy gelatin in the center of a shallow
serving bowl. Arrange gelatin cubes around the mold.
Garnish with chocolate curls, if desired. Makes about
5 cups or 8 – 10 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Best Recipes.

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