Title: PICKLED VEGETABLES
Categories: Salads, Thai, Side dish, Vegetables
Yield: 4 servings

1/4 c Boiling water
1/4 c White vinegar
1/4 c Sugar
1/2 ts Salt
1 c Cauliflower, coarsely chop
1 c Cabbage, shredded
1 c Carrot, shredded
2 ea Serrano chilies, stemmed
— thinly sliced lengthwise

Combine water, vinegar, sugar salt. Stir until the
sugar is dissolved. Let the mixture cool to room
temperature. Add the vegetables to the liquid let
them marinate, covered, for 1 day at room temperature,
or 2 to 3 days in the refrigerator.

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BLUEBERRY CREAM CHEESE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cake flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1 pn Salt
3 oz Cream cheese — cubed
2 ts Lemon juice
2 ts Vanilla extract
2 Whole eggs
4 tb Hot melted butter —
160 180F
1/2 c Milk
1 c Blueberries

Adjust oven rack to middle position. Preheat oven to
350 degrees F. Line the cups of a muffin tin with 12
paper liners. Set aside.

Combine flour, sugar, baking powder, baking soda, and
salt in a mixing bowl. Stir well; set aside.

Using metal blade, process cream cheese, lemon juice,
and vanilla in food processor until smooth.

Add eggs and process 15 seconds. Scrape down side of
container with a spatula. With processor running,
pour hot melted butter through food chute within 10
seconds. Process another 10 seconds. Add milk and
process 5 seconds.

Add dry ingredients to container and mix with 4 to 6
half-second pulses. Add blueberries and mix until all
are incorporated into batter, usually with 3 or 4
half-second pulses. (Or use a spoon to fold them in,
if you prefer your berries whole.)

Pour an equal amount of batter into each muffin cup,
filling each about 3/4 full. Bake 30 minutes. Cool
on rack 15 minutes.

Makes 12 muffins.

Recipe By : “The Food Processor”, San Francisco
Chronicle

From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr
1996 21:37:58 Gmt

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GERMAN CHOCOLATE PIE (2)

Recipe By : Sam Waring
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Chocolate, sweet
1/4 c Butter — softened
13 oz Evaporated Milk
3 1/2 oz Coconut — flaked
1/2 c Sugar, granulated
3 lg Eggs — lightly beaten
1 Pie shell, 9", unbaked
Vanilla ice cream — (opt)

Heat the oven to 400 F. In a medium-size saucepan over very low heat,
melt the chocolate and butter. Add the evaporated milk, coconut, sugar
and eggs. Pour the mixture into the prepared pie crust. Bake for 30
minutes or until a knife inserted in the center of the fillings comes
out clean. Serve the pie warm or at room temperature and top with
vanilla ice cream, if desired.

Each serving (Without the Vanilla Ice Cream) contains:

Cal Prot Fat Carbohydrates

446 9 G 28 G 70 G

From The Redbook Magazine January 1986

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1/2 cup olive oil
1/4 pound butter
3 to 5 cloves of garlic, chopped fine
6 anchovy fillets, mashed
Pepper

Heat the oil and butter together in a double boiler. In another pan,
cook the garlic in a bit of the oil until it is soft. Add the anchovy
fillets, and cook until they dissolve into a paste, about 5 minutes.
Add to the pot of hot oil and butter.

Keep hot and use as a dip for celery, artichoke hearts, endive,
cucumbers, green onions and French bread.

LEMON PARSLEY STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 c Bread crumbs — dry
1 c Onion — finely chopped
1 c Parsley — snipped
4 ts Lemon peel — finely shredded
2 ts Marjoram — dried
1 t Thyme — dried
1/2 ts Pepper
2 Garlic cloves — minced
2 Eggs — slightly beaten
1 c Butter — melted
1/3 c Water
1/4 c Lemon juice

In large bowls combine bread crumbs (takes about 14
slices), onion, parsley, lemon peel, marjoram, thyme,
pepper and garlic. Mix well. Combine eggs, melted
butter, water and lemon juice; toss with bread
mixture. Use mixture to stuff 10-12 lb turkey or spoon
into 2 qt casserole dish. Bake uncovered at 325F for
30-40 minutes. Makes 7 cups stuffing.

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IMPOSSIBLE BREAKFAST PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eggs
2 c Milk
1 t Dry mustard
1 c Bisquick
1/2 ts Oregano leaves
1 lb Sausage
1 c Cheese, cheddar, shredded

Brown and drain sausage. Mix all ingredients together
and cover. Refrigerate overnight.

Preheat oven to 350. Pour into greased 2-qt.
casserole; bake until knife inserted in center comes
out clean, about 1 hour.

Sylvia’s comments: This rose so much, it was about 1″
over the top of the casserole! 2 adults and 2
children almost polished the whole thing off. Easy to
make and flavorful, although the hour cooking time (50
minutes worked in my oven) limits it to weekends for
us; I don’t get up an hour before breakfast on
weekdays. But for a special weekend breakfast, it’s
great. I’d also like to try it split, 2 servings to a
foil pie pan; I bet it would take less baking time
that way.

Posted on GT Cookbook echo by Steve Paye MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Cream of Broccoli Soup

Recipe By: Sue Burningham
Serving Size: 6
Preparation Time: 0:30
Categories: Soups Stews

Amount Measure Ingredient Preparation Method
1 small onion chopped and browned
1 bag broccoli chopped
2 cans chicken broth
2 cans water
2 tablespoons chicken bouillon
1 cube butter melted
1/3 cup flour
1 can evaporated milk
1 medium Velveeta
6 slices bacon cooked and crumbled

Boil onion, broccoli, chicken broth, water and boullion for 20 min.
Mix butter and flour and add to soup. Add evaporated milk, Velveeta
and bacon.

Per serving: 151 Calories; 8g Fat (48% calories from fat); 9g
Protein; 10g Carbohydrate; 18mg Cholesterol; 912mg Sodium

2 cartons natural yogurt
1 large onion
About 8 oz mushrooms – field mushrooms are fine, or shii take, or a
mixture.

Make yogurt cheese by draining the yogurt through a hanky for 24
hours in the fridge. Next day, chop onion and saute in a little water.
Add mushrooms, which will eventually give off some liquid – simmer until
this has evaporated, stirring all the time.

Season to taste, then place in food processor, add yogurt cheese, and blend.
You could use low-fat cream cheese, if you preferred, or drained fromage
frais. My mother would add about 2 tsp melted butter to this, to make
it set, but I didn’t bother – it is quite spreadable as it is. Keep in
the fridge.

My mother makes an infinite variety of pates with low-fat cream cheese
as a base – trout (she adds a squirt of tomato paste for colour),
pheasant, liver, you name it – she basically adds whatever the main
ingredient is to cream cheese – obviously if it’s meat or fish it has
already been cooked in some way – processes it, seasons to taste, and she
always adds melted butter to help it set, but you really don’t have to,
if you don’t mind it a little runny.

Title: Tuna Rice Salad
Categories: Salads, Main dish, Seafood, Economical
Yield: 6 servings

3 c Cooked rice
8 1/2 oz Canned green peas; drained
6 3/4 oz Canned tuna, packed in water
— drained and flaked
3/4 c Chopped celery
1/4 c Sliced green onions
1/4 c Lemon juice
2 tb Vegetable oil
1/4 ts Hot pepper sauce

Combine rice and peas in large bowl; toss lightly. Add tuna, celery and
onions. Combine lemon juice, oil and pepper sauce in small jar with lid.
Pour over rice mixture; toss lightly. Cover and chill 30 minutes.

Each serving provides:
* 195 calories
* 12 g. protein
* 5 g. fat
* 25 g. carbohydrate
* 1 g. dietary fiber
* 10 mg. cholesterol
* 125 mg. sodium

Source: Stretching Your Budget With Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: CRANBERRY-RASPBERRY PRESERVES
Categories: Fruits, Preserves
Yield: 4 servings

6 c Raspberries (3 pints)
2 1/2 c Sugar
3 c Cranberries (12 oz. bag)
1/4 c Fresh orange juice
Grated zest of 1 orange

Stir together the raspberries and 1 cup of the sugar
in a medium bowl and let stand for 1 hour. Stir the
cranberries and the remaining sugar together in a
nonreactive shallow preserving pan and place over high
heat. Stir constantly so the sugar does not burn until
the cranberries begin to release juice, about 5
minutes. Continue cooking until all the cranberries
have popped and the mixture is syrupy and comes to a
boil. Skim off any foam that forms on top and continue
to cook and stir until the mixture thickens, about 10
minutes more. Add the raspberries and all their juice
and cook for 10 minutes more. Stir in the orange juice
and zest. Remove a small amount of the jam to a saucer
and place in the freezer for 5 minutes. If the mixture
wrinkles when pused to one side, it is ready. If not,
continue cooking for 5 minutes and retest. When the
preserves are the right consistency, turn down the
heat to a simmer and ladle into hot sterilized jars.
Wipe the rims clean with a damp towel and seal with
new lids and metal rings. Process in a hot-water bath
for 5 minutes. Remove, cook, check seals, label, and
store. Makes 4 one pint jars.

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