Title: BACON POTATO PIE
Categories: Casseroles, Usenet
Yield: 4 servings

1 lb Bacon, thick-sliced
-and lean
1 Onion
1 lb Baking potatoes
1/2 lb Cheddar cheese
8 Eggs

Cut the bacon slices into square pieces. Fry the pieces until well-cooked,
then drain on paper towels.

Peel the potatoes, then grate them. To prevent the grated potatoes from
discoloring while you prepare the other ingredients, you can put them into
a bowl of cold water. When you’re ready to use them, be sure to drain well
and squeeze them dry.

Grate the cheese. Mince the onion. Butter a 9×13 inch shallow baking
dish. Preheat the oven to 350 degrees F.

Beat the eggs in a large bowl. Add all the other ingredients and stir.
Pour the mixture into the baking dish and bake in the preheated oven for
about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room
temperature.

NOTES:

* A brunch casserole with potatoes, eggs, bacon and cheese — This is a
very easy brunch dish, similar to a fritatta in texture, but full of
traditional breakfast ingredients. The recipe comes from a cookbook
published by the _Contra Costa (California) Times_ newspaper, called
“Tastes of the Times.” Yield: Serves 4-6.

* It really does make a difference if you use good meaty bacon for this. I
find the best bacon at my local butcher shop.

* You can prepare part of this ahead. I think egg dishes are better if
they haven’t been refrigerated. So if you want to work ahead, you can cook
the bacon, grate the cheese and potatoes and mince the onion the night
before. Store all these things separately in the refrigerator, covering the
potatoes with water. Then in the morning just mix it all up and bake it.

: Difficulty: moderate (tedious).
: Time: 30 minutes preparation, 1 hour baking and cooling.
: Precision: approximate measurement OK.

: Vicki O’Day
: Hewlett Packard Laboratories
: oday@hplabs.hp.com

: Copyright (C) 1986 USENET Community Trust

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Bruscetta 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf french bread, — the fresher the bett
6 cloves garlic
1/4 cup olive oil, — the kind with some f
6 roma tomatoes — , a.k.a. plum or ita
1/2 cup parmesan cheese,fresh shredded
4 teaspoons dried oregano
2 teaspoons dried basil

Slice the bread lengthwise once and cut each half in half the short
way. Process the garlic and olive oil in a mini chopper until it
is blended (15 seconds?) and brush it on the open faces of the four
bread pieces. Slice the tomatoes into rounds, silver dollar thick,
and cover the bread. Sprinkle the oregano and basil evenly over
the four pieces and then do the same with the cheese. Cook on a
cookie sheet or foil under the broiler until the cheese melts and
the edges of the bread just start to brown (5-15 minutes, depends
on the oven).

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Title: Southwest Black Bean Soup
Categories: Soups Meats Vegetables Mexican
Servings: 8

1 c Onion; Chopped, 1 Large
4 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1 lb Black Beans; Dried
2 c Ham; Smoked, Cooked, Cubed
6 c Chicken Broth
2 T Red Chiles; Ground
2 T Cilantro; Fresh, Snipped
1 T Oregano Leaves; Dried
2 t Cumin; Ground
28 oz Whole Tomatoes; Undrained
1 ea Chipotle Chile; *
—————————-QUICK CREME FRAICHE—————————-
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
———————————GARNISHES———————————
1 x Red Bell Pepper; Chopped

* Chipotle Chile should be one that has been canned in Adobo Sauce.
————————————————————————–

Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell
pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer
until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food
processor workbowl fitted with steel blade or into blender container,
cover and process until smooth. Repeat with remaining soup. Serve with
Quick Creme Fraiche and Bell Pepper.

QUICK CREME FRAICHE:

Gradually stir whipping cream into sour cream. Cover and refrigerate up
to 48 hours.

—————————————————————————–

CREAM OF ASPARAGUS SOUP

Recipe By : Found on Internet not sure of author.
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. fresh asparagus spears
1 medium onion — diced
1 Tbsp butter
3 cups chicken stock
1 medium potato — peeled and diced
1 rib celery — chopped
1 sprig fresh thyme or 1 tsp. dried thyme
1 cup 2% low-fat milk
Salt and freshly ground white pepper to
taste

Preparation Instructions:
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough
lower part, reserving middle portion of stalks. In a 3-quart saucepan
over medium heat, sauté onion in butter for 3 to 5 minutes or until
translucent. Add chicken stock, asparagus tips and stems, potato,
celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low
and simmer for 12 to 15 minutes or until vegetables are soft. Remove
from heat and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time
in a blender container. Cover and blend at high speed for 20 to 30
seconds or until very smooth. Pass through a fine sieve and return
blended soup to saucepan. Add reserved asparagus tips and cream (or half
and half, or milk) and heat thoroughly, or refrigerate to be served
cold. Serves 4

– – – – – – – – – – – – – – – – – –

NOTES : This soup is wonderful served hot or cold. Half half or milk
may be substituted for the cream if fat content is a concern, although
it won’t taste quite as good. Be sure to adjust the seasoning after you
add the cream (or half half, or milk), especially if you plan to serve
it cold.

You may want to use evaporated skim milk to cut more fat. There is
about 25g fat in original. We used 2% Milk. This made each serving
approx. 150 Calories and about 5 grams of fat. Enjoy!

Title: EASY BLUEBERRY COBBLER
Categories: Diabetic, Desserts
Yield: 6

3 c Fresh Blueberries
Vegetable Cooking spray
1 tb Lemon Juice
1 Egg; beaten
(egg sub may be used)
1 c A-p flour
Sugar substitute to equal
-1 1/2 cups sugar
1/4 c + 2 tb margarine, melted
-reduced-calorie

Place blueberries in bottom of a 10 x 6 x 2 baking dish coated with
cooking spray; sprinkle with lemon juice. Combine egg, flour, and
sugar substitute; stir until mixture resembles coarse meal. Sprinkle
over blueberries. Drissle melted margarine over top. Bake at 375
degs for 30 minutes. Serve warm.

From: All New Cookbook for Diabetics and Their Families. Exchanges: 1
Starch; 1 Fruit; 1 Fat

Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3 gm Fat: 66 gm;
Fiber: 1 gm; Sodium: 114 mg

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Agression Cookies

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Brown sugar
3 cups Margarine
6 cups Oatmeal
3 cups Flour
1 tablespoon Baking soda
2 cups Chocolate chips

Put the ingredients in large bowl. Mash, squeeze, knead,
etc until it is completely blended. Form into small balls
about 1 to 1 1/2 inches in size. Place on an ungreased
cookie sheet. Butter the bottom of a small glass and dip
into white sugar, then pound the cookies flat. Bake at 350
degrees for about 10 to 12 minutes.
This is a good recipe to use when you need to get rid of
some agressions because the dough is too heavy for most
mixers. So you have to use your hands and beat it!! You
can also use peanut butter or butterscotch chips or a
mixture of them.

– – – – – – – – – – – – – – – – – –

Title: Microwave Easy Treat for Dogs
Categories: Misc, Pets
Yield: 1 Servings

3 Jars meat or vegetable baby
Food
1/2 c Cream of wheat

Mix together and drop by teaspoon on wax paper covered
paper plate, flatten with a fork, cover with second
plate. Microwave on HIGH for 2-5 minutes..cool..store
in refrigerator..

Notes: 3 minutes for my microwave….

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Title: ANISE PILLOWS / PFEFFERNEUSSE
Categories: Cookies
Yield: 60 servings

1 2/3 c All-purpose flour
1 1/2 ts DAVIS Baking Powder
1/2 ts Grated lemon peel
1/2 ts Salt
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts White pepper
1/3 c BLUE BONNET Margarine,
-softened
1/2 c Sugar
1 Egg
1/2 c Milk
1/2 c PLANTERS Walnuts, finely
-chopped
1/2 ts Anise seed
Confectioners’ sugar

In small bowl, combine flour, baking powder, lemon
peel, salt, spices and pepper; set aside. In large
bowl, beat together margarine and sugar until creamy;
beat in egg. Add flour mixture alternately with milk,
beating well after each addition. Stir in walnuts and
anise seed. Drop dough by teaspoonfuls, 2″ apart, on
lightly greased baking sheets.

Bake at 350’F. for 15-17 minutes. Cool slightly on
wire racks. Roll in confectioners’ sugar while still
warm; cool completely.

Makes 5 dozen cookies.

—–

Stovetop Beans and Franfurters

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Casseroles
Recipe Club

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Frankfurters — cut up
1/2 c Onion — chopped
2 tbsp Margarine
32 oz Pork and beans
1/4 c Catsup
2 tbsp Brown sugar
2 tbsp Prepared mustard
1 tbsp Worcestershire sauce

Saute frankfurters and onion in margarine in a large skillet until frankf
urters are lightly browned. Add pork and beans and remaining ingredients
to skillet; stir gently. cook over mediumheat 10 minutes or until throu
ghly heated, stirring often. Yield 6 servings
…………Debbie Holland, June 1989 Taken from Southern Living Annual
Recipes 1988 **NOTE: To decrease fat, use turkey hot dogs.

RECIPE CLUB (one year anniversary) June 1995

– – – – – – – – – – – – – – – – – –

Title: BLUEBERRY LEMON COBBLER
Categories: Fruits, Desserts, Malgieri
Yield: 8 servings

MMMMM——————BUTTERMILK BISCUIT CRUST———————–
3 c Self-rising cake flour
3/4 c Unsalted butter
1 1/4 c Buttermilk

MMMMM————————–FILLING——————————-
3 pt Blueberries
– rinsed and picked over
3/4 c Sugar
2 ts Finely grated lemon zest
1/2 ts Freshly grated nutmeg
1/2 ts Ground cinnamon
3 tb Unsalted butter

MMMMM———————–FOR FINISHING—————————-
Buttermilk
Sugar

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and
mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk,
adding the remainder if necessary. Press dough together on a floured
surface, wrap and allow to rest while preparing filling.

FOR THE FILLING: Preheat oven to 450F and set rack in the middle
level. Place blueberries in a bowl and add remaining filling
ingredients, except butter. Toss well to combine and pour filling
into a 2-quart gratin dish or other baking dish. Distribute pieces of
the butter evenly on the filling. On a floured surface, with the
palms of the hands, press out the dough to the size of the baking
dish and slide a thin cookie sheet under it. Slide the dough onto the
filling. Cut 3 or 4 vent holes in the crust with the point of a
knife. Paint the top crust evenly with the buttermilk and sprinkle
with sugar. Bake the cobbler about 20 minutes, until crust is well
colored and filling is bubbling. Cool slightly on a rack and serve
warm or at room temperature with whipped cream or vanilla ice cream.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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