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CiceroCalls

Vegetable and Side Dish Recipes

CiceroCalls
Jun 6th, 2019
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  1. * Exported from MasterCook *
  2.  
  3. Macadamia Nut Rice
  4.  
  5. Recipe By :
  6. Serving Size : 6 Preparation Time : 0:00
  7. Categories : Side Dish
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. 1/2 cup chopped macadamia nuts
  11. 1/4 teaspoon (1/4 to 1/2) crushed hot red pepper flakes
  12. 2 teaspoons butter or margarine
  13. 3 cups cooked rice
  14. 2 tablespoons grated Parmesan cheese
  15. 1 1/2 tablespoons chopped fresh parsley
  16.  
  17. Cook nuts with pepper flakes in butter in large skillet over medium-high heat until nuts are lightly browned.
  18.  
  19. Add rice, cheese and parsley; stir until thoroughly heated.
  20.  
  21. Source:
  22. "The Rice Council"
  23. S(Internet Address):
  24. "www.usarice.com"
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  34. Nutr. Assoc. : 0
  35. * Exported from MasterCook *
  36.  
  37. Leek and Potato Soup
  38.  
  39. Recipe By : "Gallery Buffet Soup Cookbook"
  40. Serving Size : 8 Preparation Time : 1:00
  41. Categories : Soup Or Stew
  42. Amount Measure Ingredient -- Preparation Method
  43. -------- ------------ --------------------------------
  44. 8 each leeks, white & green part only
  45. 1 stick butter
  46. 4 medium potatoes -- peel & finely dice
  47. 1 each carrot -- thinly sliced
  48. 4 cups chicken broth -- heated
  49. 1 cup milk
  50. salt and white pepper -- to taste
  51. chopped parsley -- to garnish
  52.  
  53. Cut leeks in half lengthwise and then crosswise in 1 inch pieces. Simmer gently in butter for about 10 minutes. Add potatoes, carrot, chicken broth and water. Season with salt and white pepper to taste. Cook over just enough heat to keep soup at low boil for 40 minutes or until potatoes can be mashed easily against sides of pan. Let cool slightly and put through blender. Return to stove. Stir in scant cup of milk. Adjust seasonings. Garnish each serving with chopped parsley.
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  62. Nutr. Assoc. : 0 0 0 0 0 0 0 0
  63. * Exported from MasterCook *
  64.  
  65. Almond Mushroom Pate
  66.  
  67. Recipe By :
  68. Serving Size : 6 Preparation Time : 0:00
  69. Categories :
  70. Amount Measure Ingredient -- Preparation Method
  71. -------- ------------ --------------------------------
  72. 2 tablespoons margarine
  73. 1 small onion, chopped (1/4 c)
  74. 1 clove garlic, minced
  75. 1 1/2 cups sliced mushrooms (4 oz)
  76. 1/2 teaspoon tarragon
  77. 1 cup blanched whole almonds(6 oz)
  78. 1 tablespoon lemon juice
  79. 2 teaspoons soy sauce
  80. 1 dash white pepper
  81. 2 tablespoons cream cheese, optional *
  82.  
  83. * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional
  84.  
  85. In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.
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  100. Nutr. Assoc. : 0
  101. * Exported from MasterCook *
  102.  
  103. Amy T. Corn Escallop
  104.  
  105. Recipe By : Jean Fitch
  106. Serving Size : 1 Preparation Time : 0:00
  107. Categories :
  108. Amount Measure Ingredient -- Preparation Method
  109. -------- ------------ --------------------------------
  110. 2 cans corn, cream-style
  111. 1 dash pepper
  112. 2 cups crumbled saltines
  113. gobs butter
  114. 1/2 teaspoon salt
  115. 2 eggs -- beaten
  116. 2 tablespoons chopped peppers
  117.  
  118. Mix all together, place in buttered baking dish. Bake at 350 degrees for 45 minutes or longer.
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  133. Nutr. Assoc. : 0
  134. * Exported from MasterCook *
  135.  
  136. Bacon, Cheese, And Tomato Sandwiches
  137.  
  138. Recipe By :
  139. Serving Size : 3 Preparation Time : 0:00
  140. Categories :
  141. Amount Measure Ingredient -- Preparation Method
  142. -------- ------------ --------------------------------
  143. 3 slices bacon
  144. 3 slices rye bread -- toasted
  145. 2 tablespoons mayo. or salad dressing
  146. 1/2 teaspoon dried dill weed
  147. 1 large tomato -- sliced
  148. 3 slices swiss cheese
  149.  
  150. Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes.
  151.  
  152. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top.
  153.  
  154. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
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  169. Nutr. Assoc. : 0
  170. * Exported from MasterCook *
  171.  
  172. Baked Beans Supreme
  173.  
  174. Recipe By : Virginia Akerley
  175. Serving Size : 1 Preparation Time : 0:00
  176. Categories :
  177. Amount Measure Ingredient -- Preparation Method
  178. -------- ------------ --------------------------------
  179. 1 cup minced onions
  180. 2 cans baled California pea beans -- 1 lb. 12 oz. each
  181. 1/4 cup tomato-base barbecue sauce
  182. 1/4 cup dark corn syrup
  183. 2 tablespoons Worcestershire sauce
  184. 2 teaspoons dry mustard
  185. 4 frankfurts
  186.  
  187. Lightly brown the onion in a little oil. Combine with rest of the ingredients, except frankfurt, and put in 2 1/2 qt. casserole. ?Bake at 350 degrees for 1 hour. Saute frankfurt cut in bite size pieces and place on top of beans for the last 10 minutes of baking.
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  202. Nutr. Assoc. : 0
  203. * Exported from MasterCook *
  204.  
  205. Baked Beans - Vermont Style
  206.  
  207. Recipe By : Marie Sautter
  208. Serving Size : 1 Preparation Time : 0:00
  209. Categories :
  210. Amount Measure Ingredient -- Preparation Method
  211. -------- ------------ --------------------------------
  212. 2 cups pea beans
  213. 1/4 pound salt pork
  214. 1 tablespoon salt
  215. 1/4 teaspoon dry mustard
  216. 1/2 cup maple syrup -- or more
  217.  
  218. Soak beans overnight and parboil until the skins break when you blow on a spoonful. Put bean in a bean pot and por in a mixture of the remaining ingredients. Place the salt pork on top. Bake uncovered at 350 degrees until the salt pork browns (about 1/2 hour). Turn oven down to 325 degrees and bake uncovered for 6 - 8 hours. Check the beans every hour or so and add boiling water when the beans look dry on top.
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  233. Nutr. Assoc. : 0
  234. * Exported from MasterCook *
  235.  
  236. Cowboy Caviar
  237.  
  238. Recipe By :
  239. Serving Size : 12 Preparation Time : 0:00
  240. Categories :
  241. Amount Measure Ingredient -- Preparation Method
  242. -------- ------------ --------------------------------
  243. 15 ounces black beans; rinse & drain *
  244. 4 ounces ripe olives;chop & drained *
  245. 1/4 cup onion; finely chopped, 1 sm.
  246. 1 clove garlic; finely chopped
  247. 2 tablespoons vegetable oil
  248. 2 tablespoons lime juice
  249. 1/4 teaspoon salt
  250. 1/4 teaspoon red pepper; crushed
  251. 1/4 teaspoon cumin; ground
  252. 1/8 teaspoon pepper
  253. 8 ounces cream cheese; softened, 1 pk
  254. 2 eggs; large hard cooked, **
  255. 1 green onion w/top; sliced
  256.  
  257. * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. ---------------------------------------------------------------------- ---- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
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  272. Nutr. Assoc. : 0
  273. * Exported from MasterCook *
  274.  
  275. Corn Pudding
  276.  
  277. Recipe By : Skip Winnette
  278. Serving Size : 1 Preparation Time : 0:00
  279. Categories :
  280. Amount Measure Ingredient -- Preparation Method
  281. -------- ------------ --------------------------------
  282. 1/4 cup butter
  283. 1/4 cup flour
  284. 2 teaspoons salt
  285. 3 eggs
  286. 1 1/2 tablespoons sugar
  287. 1 3/4 cups milk
  288. 3 cups fresh corn -- or frozen, chopped
  289.  
  290. Melt butter in saucepan, stir in flour, salt and sugar. Cook until bubbly, add milk and cook until thick. Stir in corn. Stir in eggs, beaten until frothy. Pour into well-buttered casserole. Bake, sitting in a pan of water to pudding level, at 350 degrees about 45 minutes.
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  305. Nutr. Assoc. : 0
  306. * Exported from MasterCook *
  307.  
  308. Corn And Walnut Dip
  309.  
  310. Recipe By :
  311. Serving Size : 8 Preparation Time : 0:00
  312. Categories :
  313. Amount Measure Ingredient -- Preparation Method
  314. -------- ------------ --------------------------------
  315. 16 ounces cream cheese; softened, 2 pk
  316. 1/4 cup vegetable oil
  317. 1/4 cup lime juice
  318. 1 tablespoon red chiles; ground
  319. 1 tablespoon cumin; ground
  320. 1/2 teaspoon salt
  321. pepper; dash of
  322. 8 3/4 ounces corn; whole kernel, drained
  323. 1 cup walnuts; chopped
  324. 1/4 cup onion; chopped, 1 small
  325.  
  326. Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip.
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  341. Nutr. Assoc. : 0
  342. * Exported from MasterCook *
  343.  
  344. Copper Pennies
  345.  
  346. Recipe By :
  347. Serving Size : 1 Preparation Time : 0:00
  348. Categories :
  349. Amount Measure Ingredient -- Preparation Method
  350. -------- ------------ --------------------------------
  351. 2 pounds carrots -- sliced in 1/4"
  352. -- rounds (4 1/2 cups)
  353. 2 medium onions -- thinly sliced and
  354. -- separated into
  355. -- rings
  356. 1 medium green pepper -- cut into very thin
  357. -- strips
  358. 1 can condensed tomato soup
  359. 3/4 cup vinegar
  360. 2/3 cup sugar
  361. 1/2 cup cooking oil
  362. 1 teaspoon Worcestershire sauce
  363. 1 teaspoon prepared mustard
  364. 1/2 teaspoon salt
  365.  
  366. Cook carrots in a small amount of water until just tender, about 8 to 10 minutes. Drain.
  367.  
  368. Combine with onion and green pepper in a large bowl.
  369.  
  370. Stir together remaining ingredients; pour over vegetables.
  371.  
  372. Cover and marinate in refrigerator several hours or overnight.
  373.  
  374. Drain, reserving marinade.
  375.  
  376. Serve in a lettuce-lined bowl.
  377.  
  378. Return leftovers to marinade and keep in refrigerator.
  379.  
  380. Makes 5 cups
  381.  
  382. Possum Kingdom Lake Cookbook
  383.  
  384. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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  400. Nutr. Assoc. : 0
  401. * Exported from MasterCook *
  402.  
  403. Copper Carrot Pennies
  404.  
  405. Recipe By : Janis Alling
  406. Serving Size : 1 Preparation Time : 0:00
  407. Categories :
  408. Amount Measure Ingredient -- Preparation Method
  409. -------- ------------ --------------------------------
  410. 1 1/2 pounds carrots
  411. 1 medium onion
  412. 1 teaspoon salt
  413.  
  414. Cook carrots in salty water until tender. Drain and cool.
  415.  
  416. Slice onion and set aside.
  417.  
  418. SAUCE: 1 Can tomato soup 1/2 Cup salad oil 3/4 Cup vinegar 2/3 Cup sugar 1 Tsp. Worcestershire sauce 1 Tsp. salt Pepper
  419.  
  420. Blend sauce and pour over carrots.
  421.  
  422. Add onions.
  423.  
  424. Refrigerate.
  425.  
  426. Keeps 2 - 3 weeks.
  427.  
  428. Possum Kingdom Lake Cookbook
  429.  
  430. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
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  446. Nutr. Assoc. : 0
  447. * Exported from MasterCook *
  448.  
  449. Cocktail Okra
  450.  
  451. Recipe By :
  452. Serving Size : 5 Preparation Time : 0:00
  453. Categories :
  454. Amount Measure Ingredient -- Preparation Method
  455. -------- ------------ --------------------------------
  456. 2 pounds fresh tender okra pods
  457. 5 hot red/green peppers
  458. 5 cloves garlic -- peeled
  459. 1 quart distilled vinegar
  460. 1/2 cup water
  461. 6 tablespoons pickling salt
  462. 1 tablespoon celery seed
  463. 1 tablespoon mustard seed
  464.  
  465. Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using.
  466.  
  467. Makes 5 pints
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  482. Nutr. Assoc. : 0
  483. * Exported from MasterCook *
  484.  
  485. Chunky Garden Gazpacho
  486.  
  487. Recipe By :
  488. Serving Size : 5 Preparation Time : 0:00
  489. Categories :
  490. Amount Measure Ingredient -- Preparation Method
  491. -------- ------------ --------------------------------
  492. 1 15 ounce ca tomato sauce (1 1/2 cup)
  493. 2 tablespoons olive oil
  494. 2 tablespoons red wine vinegar
  495. 1 tablespoon honey
  496. 1 med tomato,cut in 1/2" cubes
  497. 1 med green pepper, chopped
  498. 1 sm sweet red pepper, chopped
  499. 1 stalk celery, chopped
  500. 1 clove garlic, finely minced
  501. 1 cucumber, seeded & chopped
  502. 1 scallion, chopped
  503. 1/2 teaspoon hot pepper sauce
  504. 1/2 teaspoon black pepper
  505.  
  506. GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley (optional).
  507.  
  508. In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: Add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.
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  523. Nutr. Assoc. : 0
  524. * Exported from MasterCook *
  525.  
  526. Yellow Split-Pea Puree
  527.  
  528. Recipe By :
  529. Serving Size : 6 Preparation Time : 0:00
  530. Categories :
  531. Amount Measure Ingredient -- Preparation Method
  532. -------- ------------ --------------------------------
  533. 2 cups yellow split-peas; dry
  534. 6 cups water
  535. 1 onion; large, whole
  536. 1 carrot; large
  537. 1 turnip
  538. 1/8 teaspoon marjoram; dried
  539. 1/8 teaspoon thyme; dried
  540. 1 teaspoon salt
  541. 1 onion; small, minced
  542. 2 tablespoons butter
  543. 2 tablespoons unbleached flour
  544.  
  545. Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.
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  560. Nutr. Assoc. : 0
  561. * Exported from MasterCook *
  562.  
  563. Vegetable Saute
  564.  
  565. Recipe By :
  566. Serving Size : 4 Preparation Time : 0:00
  567. Categories :
  568. Amount Measure Ingredient -- Preparation Method
  569. -------- ------------ --------------------------------
  570. 1/4 cup olive oil
  571. 6 cups vegetables -- (sliced yellow
  572. -- squash, zucchini &
  573. -- red pepper
  574. 1 envelope --
  575. 1/4 cup red wine vinegar
  576.  
  577. Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir until tender-crisp.
  578.  
  579. Sprinkle salad dressing mix over vegetables; too to coat well. Stir in vinegar until well mixed.
  580.  
  581. Serve warm.
  582.  
  583. Makes 4 to 6 servings.
  584.  
  585. Possum Kingdom Lake Cookbook
  586.  
  587. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
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  603. Nutr. Assoc. : 0
  604. * Exported from MasterCook *
  605.  
  606. Vegetable Pasta
  607.  
  608. Recipe By :
  609. Serving Size : 1 Preparation Time : 0:00
  610. Categories :
  611. Amount Measure Ingredient -- Preparation Method
  612. -------- ------------ --------------------------------
  613. 1 tablespoon oil
  614. 1 onion -- chopped
  615. 1 zucchini -- sliced
  616. 1 cup broccoli -- cut up
  617. 1 1/2 cups spaghetti sauce
  618. parmesan cheese
  619. 1 zucchini -- grated
  620. cooked pasta
  621.  
  622. Fry onion in oil. Add sliced zucchini and broccoli. cook 2 to 4 minutes. Add spaghetti sauce and cook another 2 to 4 minutes.
  623.  
  624. Pour over cooked pasta. Add parmesan cheese on top and then the grated fresh zucchini.
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  639. Nutr. Assoc. : 0
  640. * Exported from MasterCook *
  641.  
  642. Three Bean Salad
  643.  
  644. Recipe By :
  645. Serving Size : 6 Preparation Time : 0:00
  646. Categories :
  647. Amount Measure Ingredient -- Preparation Method
  648. -------- ------------ --------------------------------
  649. 16 ounce green beans, cut -- drained
  650. 2/3 cup olive oil
  651. 16 ounce kidney beans -- drained
  652. 1/3 cup vinegar
  653. 16 ounce chick peas -- drained
  654. 1 teaspoon oregano -- dried
  655. 1 lg onion -- sliced thin
  656. 1 teaspoon salt
  657. 2 teaspoon garlic -- chopped
  658. 1/2 teaspoon pepper -- freshly ground
  659.  
  660. Drain all beans well. Place in large bowl with a cover. Add all other ingredients. Mix well. Cover and leave at room temperature for at least 2 hours to marinate before serving.
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  675. Nutr. Assoc. : 0
  676. * Exported from MasterCook *
  677.  
  678. Swiss-Sauced Broccoli
  679.  
  680. Recipe By :
  681. Serving Size : 2 Preparation Time : 0:00
  682. Categories :
  683. Amount Measure Ingredient -- Preparation Method
  684. -------- ------------ --------------------------------
  685. 6 ounces fresh broccoli
  686. 2 tablespoons water
  687. 1/8 teaspoon salt
  688. 2 teaspoons butter
  689. 1 1/2 teaspoons unbleached flour
  690. salt
  691. white pepper
  692. 1/3 cup milk
  693. 1/4 cup shredded swiss cheese
  694.  
  695. Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli.
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  710. Nutr. Assoc. : 0
  711. * Exported from MasterCook *
  712.  
  713. Sweet-Sour Carrots
  714.  
  715. Recipe By :
  716. Serving Size : 6 Preparation Time : 0:00
  717. Categories :
  718. Amount Measure Ingredient -- Preparation Method
  719. -------- ------------ --------------------------------
  720. 1 package frozen sliced carrots
  721. 1 green pepper, lg -- diced
  722. 1 onion, lg -- diced
  723. 1 can condensed tomato soup
  724. 1 cup sugar
  725. 1/2 cup vinegar
  726. 1/2 cup vegetable oil
  727. 1 teaspoon pepper
  728. 1 teaspoon salt
  729. 1 teaspoon dry mustard
  730.  
  731. Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days.
  732.  
  733.  
  734.  
  735.  
  736.  
  737.  
  738.  
  739.  
  740.  
  741. - - - - - - - - - - - - - - - - - - -
  742.  
  743.  
  744.  
  745.  
  746. Nutr. Assoc. : 0
  747. * Exported from MasterCook *
  748.  
  749. Sweet-And-Sour Red Cabbage
  750.  
  751. Recipe By :
  752. Serving Size : 6 Preparation Time : 0:00
  753. Categories :
  754. Amount Measure Ingredient -- Preparation Method
  755. -------- ------------ --------------------------------
  756. 1/4 cup butter
  757. 4 apples; med., peel, slice
  758. 1/2 onion; red, chopped
  759. 1 red cabbage; head,fine shred
  760. 1 cup red wine
  761. 4 cloves; whole
  762. 1/3 cup brown sugar
  763. 2 bay leaves
  764. 1/4 cup vinegar
  765. 1/4 cup butter
  766. lemon juice;of 1/2 med.lemon
  767.  
  768. Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.
  769.  
  770.  
  771.  
  772.  
  773.  
  774.  
  775.  
  776.  
  777.  
  778. - - - - - - - - - - - - - - - - - - -
  779.  
  780.  
  781.  
  782.  
  783. Nutr. Assoc. : 0
  784. * Exported from MasterCook *
  785.  
  786. Sweet Summer Peas
  787.  
  788. Recipe By :
  789. Serving Size : 3 Preparation Time : 0:00
  790. Categories :
  791. Amount Measure Ingredient -- Preparation Method
  792. -------- ------------ --------------------------------
  793. 3 large lettuce leaves
  794. 1 1/2 pounds fresh green peas -- shelled
  795. 2 tablespoons thinly sliced green onions -- with tops
  796. 1/8 teaspoon dried basil leaves -- crushed
  797. 1 tablespoon margarine or butter -- softened
  798.  
  799. Rinse lettuce leaves; shake off excess water.
  800.  
  801. Line 1 1/2 quart saucepan with lettuce.
  802.  
  803. Spoon peas onto lettuce.
  804.  
  805. Sprinkle with onions and basil; dot with margarine.
  806.  
  807. Cover and cook over low heat until peas are done, about 18 minutes.
  808.  
  809. Discard lettuce.
  810.  
  811. Makes 3 to 4 servings.
  812.  
  813. Possum Kingdom Lake Cookbook
  814.  
  815. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  816.  
  817.  
  818.  
  819.  
  820.  
  821.  
  822.  
  823.  
  824.  
  825.  
  826. - - - - - - - - - - - - - - - - - - -
  827.  
  828.  
  829.  
  830.  
  831. Nutr. Assoc. : 0
  832. * Exported from MasterCook *
  833.  
  834. Sweet And Sour Soybeans
  835.  
  836. Recipe By :
  837. Serving Size : 6 Preparation Time : 0:00
  838. Categories :
  839. Amount Measure Ingredient -- Preparation Method
  840. -------- ------------ --------------------------------
  841. sweet-sour sauce (see below)
  842. 2 tablespoons salad oil
  843. 1 large onion cut 1" squares
  844. 2 large carrots cut 1/4" slice
  845. 1 clove garlic -- minced/pressed
  846. 1 green peppers,sweet,fresh,seeded
  847. 3/4 cup fresh pineapple chunks
  848. 2 tomatoes -- cut in wedges
  849. 2 1/2 cups cooked soybeans
  850.  
  851. Prepare sweet-sour sauce and reserve.
  852.  
  853. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.
  854.  
  855.  
  856.  
  857.  
  858.  
  859.  
  860.  
  861.  
  862.  
  863. - - - - - - - - - - - - - - - - - - -
  864.  
  865.  
  866.  
  867.  
  868. Nutr. Assoc. : 0
  869. * Exported from MasterCook *
  870.  
  871. Sweet & Sour Kidney Beans
  872.  
  873. Recipe By :
  874. Serving Size : 8 Preparation Time : 0:00
  875. Categories :
  876. Amount Measure Ingredient -- Preparation Method
  877. -------- ------------ --------------------------------
  878. 2 cans kidney beans -- drained (1 lb.
  879. -- each)
  880. 1 can garbanzo beans -- drained (1 lb.)
  881. 1 medium onion -- chopped fine
  882. 1/2 cup diced celery
  883. 1 medium green pepper -- chopped fine
  884. 1/2 cup sugar
  885. 1 teaspoon seasoned salt
  886. 1 teaspoon black pepper
  887. 1/2 cup salad oil
  888. 1/2 cup wine vinegar
  889.  
  890. Combine vegetables in large bowl.
  891.  
  892. Combine sugar, salt, pepper, oil and vinegar and pour over vegetables.
  893.  
  894. Stir well; cover and refrigerate overnight.
  895.  
  896. Stir occasionally to marinate thoroughly.
  897.  
  898. Yield: 8 to 10 servings.
  899.  
  900. Possum Kingdom Lake Cookbook
  901.  
  902. MC Formatted using MC Buster 2.0d on 4/8/98
  903.  
  904.  
  905.  
  906.  
  907.  
  908.  
  909.  
  910.  
  911.  
  912.  
  913. - - - - - - - - - - - - - - - - - - -
  914.  
  915.  
  916.  
  917.  
  918. Nutr. Assoc. : 0
  919. * Exported from MasterCook *
  920.  
  921. Sweet & Sour Cabbage
  922.  
  923. Recipe By :
  924. Serving Size : 4 Preparation Time : 0:00
  925. Categories :
  926. Amount Measure Ingredient -- Preparation Method
  927. -------- ------------ --------------------------------
  928. 5 cups shredded cabbage
  929. 4 slices bacon -- diced
  930. 2 tablespoons flour
  931. 2 tablespoons brown sugar
  932. 1/2 cup water
  933. 1/3 cup vinegar
  934. Salt & Pepper
  935. 1 small onion -- sliced
  936.  
  937. Cook cabbage in boiling salt water for 7 minutes.
  938.  
  939. Fry bacon. Remove from pan and add flour and sugar to bacon fat and blanch.
  940.  
  941. Add water, vinegar and seasoning and cook until thick.
  942.  
  943. Add onion, diced bacon and cabbage and heat through.
  944.  
  945. Serves 4 to 6.
  946.  
  947. Possum Kingdom Lake Cookbook
  948.  
  949. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  950.  
  951.  
  952.  
  953.  
  954.  
  955.  
  956.  
  957.  
  958.  
  959.  
  960. - - - - - - - - - - - - - - - - - - -
  961.  
  962.  
  963.  
  964.  
  965. Nutr. Assoc. : 0
  966. * Exported from MasterCook *
  967.  
  968. Summer Vegetable Bowl
  969.  
  970. Recipe By :
  971. Serving Size : 8 Preparation Time : 0:00
  972. Categories :
  973. Amount Measure Ingredient -- Preparation Method
  974. -------- ------------ --------------------------------
  975. 4 bacon slices
  976. onions -- small white
  977. green pepper -- small diced
  978. 2 cups hot water
  979. 1 pound green beans
  980. 6 ears corn -- broken-1/3s
  981. 1 tablespoon salt
  982. 2 teaspoons sugar
  983. 1/4 teaspoon pepper -- white
  984. 6 zucchini, small -- 1" chunks
  985. celery stalks -- 1" slices
  986. tomato, large -- cut in wedges
  987.  
  988. Preparation and cooking: 1 hour . THIS IS A BEAUTIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrange vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top.
  989.  
  990.  
  991.  
  992.  
  993.  
  994.  
  995.  
  996.  
  997.  
  998. - - - - - - - - - - - - - - - - - - -
  999.  
  1000.  
  1001.  
  1002.  
  1003. Nutr. Assoc. : 0
  1004. * Exported from MasterCook *
  1005.  
  1006. Succotash
  1007.  
  1008. Recipe By :
  1009. Serving Size : 1 Preparation Time : 0:00
  1010. Categories :
  1011. Amount Measure Ingredient -- Preparation Method
  1012. -------- ------------ --------------------------------
  1013.  
  1014. Combine equal parts Lima beans with whole kernel corn. Add butter or cream and heat gently.
  1015.  
  1016. Possum Kingdom Lake Cookbook
  1017.  
  1018. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1019.  
  1020.  
  1021.  
  1022.  
  1023.  
  1024.  
  1025.  
  1026.  
  1027.  
  1028.  
  1029. - - - - - - - - - - - - - - - - - - -
  1030.  
  1031.  
  1032.  
  1033.  
  1034. Nutr. Assoc. : 0
  1035. * Exported from MasterCook *
  1036.  
  1037. Stuffed Summer Squash
  1038.  
  1039. Recipe By :
  1040. Serving Size : 1 Preparation Time : 0:00
  1041. Categories :
  1042. Amount Measure Ingredient -- Preparation Method
  1043. -------- ------------ --------------------------------
  1044. summer squash
  1045. yellow cheese -- diced fine
  1046. milk
  1047. salt
  1048. bread crumbs -- fine
  1049. butter
  1050. pepper,black
  1051.  
  1052. Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted.
  1053.  
  1054.  
  1055.  
  1056.  
  1057.  
  1058.  
  1059.  
  1060.  
  1061.  
  1062. - - - - - - - - - - - - - - - - - - -
  1063.  
  1064.  
  1065.  
  1066.  
  1067. Nutr. Assoc. : 0
  1068. * Exported from MasterCook *
  1069.  
  1070. Stuffed Cabbage Rolls
  1071.  
  1072. Recipe By :
  1073. Serving Size : 6 Preparation Time : 0:00
  1074. Categories :
  1075. Amount Measure Ingredient -- Preparation Method
  1076. -------- ------------ --------------------------------
  1077. 1 1/2 cups brown rice
  1078. 3 cups water
  1079. 2 teaspoons salt
  1080. 1 teaspoon dill seed
  1081. 1/2 teaspoon marjoram
  1082. 3/4 teaspoon pepper
  1083. 2 1/2 cups onion; chopped
  1084. 5 tablespoons vegetable oil
  1085. 1/2 teaspoon paprika
  1086. 2 garlic; cloves, minced
  1087. 2 eggs; large, slightly beaten
  1088. 1/4 cup bread crumbs
  1089. 1/2 cup parsley; fresh, minced
  1090. 2 1/2 pounds cabbage
  1091. cheesecloth; about 6 ft.
  1092. 2 1/2 cups tomatoes; canned, chopped
  1093. 1/2 cup vermouth; dry
  1094. 1/2 cup beef broth
  1095. 2 tablespoons tomato paste
  1096. 1/2 teaspoon sugar
  1097.  
  1098. In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving.
  1099.  
  1100.  
  1101.  
  1102.  
  1103.  
  1104.  
  1105.  
  1106.  
  1107.  
  1108. - - - - - - - - - - - - - - - - - - -
  1109.  
  1110.  
  1111.  
  1112.  
  1113. Nutr. Assoc. : 0
  1114. * Exported from MasterCook *
  1115.  
  1116. Stuffed Artichokes
  1117.  
  1118. Recipe By :
  1119. Serving Size : 3 Preparation Time : 0:00
  1120. Categories :
  1121. Amount Measure Ingredient -- Preparation Method
  1122. -------- ------------ --------------------------------
  1123. 3 lg artichokes
  1124. 5 ounce parmesan cheese -- grated
  1125. 1 lg clove garlic -- minced
  1126. 1 cup italian bread crumbs
  1127. 1/4 cup olive oil (this needs to
  1128. be olive oil -- no
  1129. substitute)
  1130. lemon juice
  1131.  
  1132. Cut the stems and the tops (Just low enough to remove the pointy ends of the leaves) off of the artichokes. Mix cheese, garlic,and crumbs. Spread the artichoke leaves so you can fill each layer, from the outside in, with the crumb mixture.
  1133.  
  1134. Place the artichokes in a pot with about 1-2 inches of water. Drizzle olive oil and lemon juice over the top of each artichoke. Cover and steam 45 minutes or longer, checking occasionally that the water has not completely evaporated. The artichokes are done when a leaf can be easily pulled off.
  1135.  
  1136.  
  1137.  
  1138.  
  1139.  
  1140.  
  1141.  
  1142.  
  1143.  
  1144. - - - - - - - - - - - - - - - - - - -
  1145.  
  1146.  
  1147.  
  1148.  
  1149. Nutr. Assoc. : 0
  1150. * Exported from MasterCook *
  1151.  
  1152. Stewed Okra, Corn & tomatoes
  1153.  
  1154. Recipe By :
  1155. Serving Size : 6 Preparation Time : 0:00
  1156. Categories :
  1157. Amount Measure Ingredient -- Preparation Method
  1158. -------- ------------ --------------------------------
  1159. 2 cups okra -- sliced
  1160. 1 small onion -- chopped
  1161. 2 tablespoons bacon drippings
  1162. 2 cups tomatoes -- cooked or canned
  1163. 1 small whole kernel corn -- canned
  1164. 12 teaspoons salt
  1165. pepper -- to taste
  1166.  
  1167. Lightly brown okra and onion in fat; add tomatoes, corn salt and pepper. Cook over moderate heat for 20 minutes or until thickened. Stir occasionally.
  1168.  
  1169. 6 - 8 servings.
  1170.  
  1171.  
  1172.  
  1173.  
  1174.  
  1175.  
  1176.  
  1177.  
  1178.  
  1179. - - - - - - - - - - - - - - - - - - -
  1180.  
  1181.  
  1182.  
  1183.  
  1184. Nutr. Assoc. : 0
  1185. * Exported from MasterCook *
  1186.  
  1187. Squash Puppies
  1188.  
  1189. Recipe By :
  1190. Serving Size : 4 Preparation Time : 0:00
  1191. Categories :
  1192. Amount Measure Ingredient -- Preparation Method
  1193. -------- ------------ --------------------------------
  1194. 3 medium yellow squash -- thinly sliced
  1195. 3 egg -- beaten
  1196. 1 cup self-rising cornmeal
  1197. 1 cup vegetable oil
  1198. salt -- to taste
  1199.  
  1200. Dip squash into eggs, roll in cornmeal. Drop squash into preheated oil, fry until golden brown. Remove from heat, add salt.
  1201.  
  1202.  
  1203.  
  1204.  
  1205.  
  1206.  
  1207.  
  1208.  
  1209.  
  1210. - - - - - - - - - - - - - - - - - - -
  1211.  
  1212.  
  1213.  
  1214.  
  1215. Nutr. Assoc. : 0
  1216. * Exported from MasterCook *
  1217.  
  1218. Spirited Sprouts
  1219.  
  1220. Recipe By :
  1221. Serving Size : 4 Preparation Time : 0:00
  1222. Categories :
  1223. Amount Measure Ingredient -- Preparation Method
  1224. -------- ------------ --------------------------------
  1225. 2 packages frozen Brussels sprouts
  1226. 6 Strips bacon
  1227. 1/2 cup minced onion
  1228. 1 cup sour cream
  1229. 1 teaspoon salt
  1230. 1/4 teaspoon Tabasco sauce
  1231.  
  1232. Cook Brussels sprouts as directed on package, drain, and keep warm.
  1233.  
  1234. Fry bacon until crisp, drain on paper towel, and crumble.
  1235.  
  1236. Pour off bacon fat reserving enough to saute onion.
  1237.  
  1238. Saute onion until tender and, using a strainer, drain off all excess fat.
  1239.  
  1240. Blend onion, crumbled bacon, salt and Tabasco sauce with sour cream.
  1241.  
  1242. Pour over sprouts. Reduce heat to low and stir lightly until well mixed. DO NOT BOIL. Place in serving dish and sprinkle with paprika.
  1243.  
  1244. Serves 4 - 6.
  1245.  
  1246. Possum Kingdom Lake Cookbook
  1247.  
  1248. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1249.  
  1250.  
  1251.  
  1252.  
  1253.  
  1254.  
  1255.  
  1256.  
  1257.  
  1258.  
  1259. - - - - - - - - - - - - - - - - - - -
  1260.  
  1261.  
  1262.  
  1263.  
  1264. Nutr. Assoc. : 0
  1265. * Exported from MasterCook *
  1266.  
  1267. Spaghetti Squash Primavera
  1268.  
  1269. Recipe By :
  1270. Serving Size : 6 Preparation Time : 0:00
  1271. Categories :
  1272. Amount Measure Ingredient -- Preparation Method
  1273. -------- ------------ --------------------------------
  1274. 1 spaghetti squash (3 lb.)
  1275. 1/2 cup scallions - minced
  1276. 2 cup broccoli flowerets
  1277. 3 tablespoon olive oil
  1278. 1/2 pound carrots - cut in 1" pieces
  1279. 3 cup uncooked tomato sauce
  1280. 1 zucchini squash
  1281.  
  1282. Prepare UNCOOKED TOMATO SAUCE from recipe. Bake the spaghetti squash in a preheated, 350 degree oven for 1 hour and 15 minutes or until it can be pierced easily with a fork, let it stand for 15 minutes, and halve lengthwise. Remove the seeds and scrape the flesh into a large bowl with a fork. In a large saucepan of boiling salted water boil the broccoli for 1 minute, transfer to a bowl of ice water with a slotted spoon and let it cool. Boil the carrots for 5 to 6 minutes, transfer to ice water and cool. Boil zucchini for 3 minutes, transfer to ice water and cool. Drain the vegetables. Trim the zucchini, halve it lengthwise and cut crosswise into 1/4 inch slices. Cook scallions in the oil over moderate heat in a large skillet, stirring, until softened. Add the broccoli, carrots, zucchini, salt and pepper to taste and heat the mixture, tossing it, for 3 to 4 minutes or until it is heated through. Add the mixture to the spaghetti squash with the uncooked tomato sauce, toss and transfer to a serving dish. Serve the dish warm or at room temperature.
  1283.  
  1284.  
  1285.  
  1286.  
  1287.  
  1288.  
  1289.  
  1290.  
  1291.  
  1292. - - - - - - - - - - - - - - - - - - -
  1293.  
  1294.  
  1295.  
  1296.  
  1297. Nutr. Assoc. : 0
  1298. * Exported from MasterCook *
  1299.  
  1300. Spaghetti Squash
  1301.  
  1302. Recipe By :
  1303. Serving Size : 4 Preparation Time : 0:00
  1304. Categories :
  1305. Amount Measure Ingredient -- Preparation Method
  1306. -------- ------------ --------------------------------
  1307. 1 spaghetti squash -- 1 1/2
  1308. to 2 lbs.
  1309. 1 cup grated cheddar cheese
  1310. 1 cup grated mozzarella cheese
  1311. 1 1/2 cup grated zucchini or diced
  1312. green pepper
  1313. 2 cup tomato sauce
  1314. 1/2 teaspoon oregano
  1315. 1/2 teaspoon garlic powder
  1316. 1/2 teaspoon salt (or less)
  1317. 1 dash pepper
  1318. 1/2 cup grated parmesan cheese
  1319.  
  1320. Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids to watch!) Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spaghetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes.
  1321.  
  1322.  
  1323.  
  1324.  
  1325.  
  1326.  
  1327.  
  1328.  
  1329.  
  1330. - - - - - - - - - - - - - - - - - - -
  1331.  
  1332.  
  1333.  
  1334.  
  1335. Nutr. Assoc. : 0
  1336. * Exported from MasterCook *
  1337.  
  1338. Southern Corn Custard
  1339.  
  1340. Recipe By : Fran Houston
  1341. Serving Size : 6 Preparation Time : 0:00
  1342. Categories :
  1343. Amount Measure Ingredient -- Preparation Method
  1344. -------- ------------ --------------------------------
  1345. 2 cups corn
  1346. 1 teaspoon salt
  1347. 2 eggs -- beaten
  1348. 1/8 teaspoon pepper
  1349. 1 cup milk
  1350. 1 tablespoon sugar
  1351.  
  1352. Add milk, salt, sugar, and pepper to beaten eggs. Add corn. Put in casserole (1 1/2 Qt. size) and bake at 400 degrees for 40 minutes.
  1353.  
  1354.  
  1355.  
  1356.  
  1357.  
  1358.  
  1359.  
  1360.  
  1361.  
  1362. - - - - - - - - - - - - - - - - - - -
  1363.  
  1364.  
  1365.  
  1366.  
  1367. Nutr. Assoc. : 0
  1368. * Exported from MasterCook *
  1369.  
  1370. Skillet Squash AuGratin
  1371.  
  1372. Recipe By :
  1373. Serving Size : 1 Preparation Time : 0:00
  1374. Categories :
  1375. Amount Measure Ingredient -- Preparation Method
  1376. -------- ------------ --------------------------------
  1377. 1/4 cup butter
  1378. 4 cups slliced zucchini -- or other squash
  1379. 1 medium onion -- sliced
  1380. 1 teaspoon salt
  1381. 1 dash pepper
  1382. 2 tomatoes -- peeled and sliced
  1383. 1/2 cup grated cheddar cheese
  1384. soy sauce -- optional
  1385.  
  1386. Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes. cook, covered, for 10 to 15 minutes or until squash is tender. Sprinkle with cheese and soy sauce.
  1387.  
  1388. 4 to 6 servings.
  1389.  
  1390.  
  1391.  
  1392.  
  1393.  
  1394.  
  1395.  
  1396.  
  1397.  
  1398. - - - - - - - - - - - - - - - - - - -
  1399.  
  1400.  
  1401.  
  1402.  
  1403. Nutr. Assoc. : 0
  1404. * Exported from MasterCook *
  1405.  
  1406. Skillet Cabbage
  1407.  
  1408. Recipe By :
  1409. Serving Size : 4 Preparation Time : 0:00
  1410. Categories :
  1411. Amount Measure Ingredient -- Preparation Method
  1412. -------- ------------ --------------------------------
  1413. 2 tablespoons vegetable oil
  1414. 3 cups cabbage; finely shredded
  1415. 1 cup celery; chopped
  1416. 1 green pepper; small, chopped
  1417. 1 onion; small, chopped
  1418. 1/2 teaspoon salt
  1419. 1/4 teaspoon pepper
  1420.  
  1421. Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.)
  1422.  
  1423.  
  1424.  
  1425.  
  1426.  
  1427.  
  1428.  
  1429.  
  1430.  
  1431. - - - - - - - - - - - - - - - - - - -
  1432.  
  1433.  
  1434.  
  1435.  
  1436. Nutr. Assoc. : 0
  1437. * Exported from MasterCook *
  1438.  
  1439. Scalloped Eggplant
  1440.  
  1441. Recipe By :
  1442. Serving Size : 1 Preparation Time : 0:00
  1443. Categories :
  1444. Amount Measure Ingredient -- Preparation Method
  1445. -------- ------------ --------------------------------
  1446. 1 Eggplant
  1447. 1/2 cup water
  1448. 1/4 cup butter
  1449. 1/2 cup bread crumbs
  1450. 1/2 tablespoon salt
  1451. 1/8 tablespoon pepper
  1452. 1/2 tablespoon onion
  1453. 2 Eggs -- well beaten
  1454.  
  1455. Peel and chop eggplant. Cook in water till tender. Drain.
  1456.  
  1457. Add melted butter, soft bread crumbs, eggs, and seasoning.
  1458.  
  1459. Pour in buttered casserole dish, sprinkle with buttered bread crumbs.
  1460.  
  1461. NOTE: May use crackers or stuffing mix instead of bread crumbs.
  1462.  
  1463. Possum Kingdom Lake Cookbook
  1464.  
  1465. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1466.  
  1467.  
  1468.  
  1469.  
  1470.  
  1471.  
  1472.  
  1473.  
  1474.  
  1475.  
  1476. - - - - - - - - - - - - - - - - - - -
  1477.  
  1478.  
  1479.  
  1480.  
  1481. Nutr. Assoc. : 0
  1482. * Exported from MasterCook *
  1483.  
  1484. Savory Lemon Vegetables
  1485.  
  1486. Recipe By :
  1487. Serving Size : 1 Preparation Time : 0:00
  1488. Categories :
  1489. Amount Measure Ingredient -- Preparation Method
  1490. -------- ------------ --------------------------------
  1491. 6 slices bacon -- cooked and
  1492. -- crumbled, reserving
  1493. -- 1/4 cup drippings
  1494. 1 pound carrots -- pared and sliced
  1495. 1 medium head cauliflower -- core removed
  1496. 1 cup finely chopped onion
  1497. 1/2 cup ReaLemon Juice from concentrate
  1498. 1/2 cup water
  1499. 4 teaspoons sugar
  1500. 1 teaspoon salt
  1501. 1 teaspoon thyme leaves
  1502. Chopped parsley
  1503.  
  1504. In large saucepan, cook carrots and cauliflower in water until tender.
  1505.  
  1506. Meanwhile, in medium skillet cook onion in drippings. Add remaining ingredients except bacon and parsley; bring to a boil.
  1507.  
  1508. Drain vegetables; arrange in serving dish.
  1509.  
  1510. Pour warm sauce over vegetables.
  1511.  
  1512. Garnish with bacon and parsley.
  1513.  
  1514. Refrigerate leftovers.
  1515.  
  1516. Possum Kingdom Lake Cookbook
  1517.  
  1518. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1519.  
  1520.  
  1521.  
  1522.  
  1523.  
  1524.  
  1525.  
  1526.  
  1527.  
  1528.  
  1529. - - - - - - - - - - - - - - - - - - -
  1530.  
  1531.  
  1532.  
  1533.  
  1534. Nutr. Assoc. : 0
  1535. * Exported from MasterCook *
  1536.  
  1537. Rotkohl (Red Cabbage)
  1538.  
  1539. Recipe By :
  1540. Serving Size : 4 Preparation Time : 0:00
  1541. Categories :
  1542. Amount Measure Ingredient -- Preparation Method
  1543. -------- ------------ --------------------------------
  1544. 2 tablespoons vegetable oil
  1545. 2 onions -- sliced
  1546. 2 pounds red cabbage -- shredded
  1547. 2 tablespoons vinegar
  1548. salt; to taste
  1549. 1 teaspoon sugar
  1550. 1/2 cup applesauce
  1551. 1/2 cup red wine
  1552. 1/2 cup beef broth; hot
  1553.  
  1554. Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and return it to the cabbage if desired. Correct seasonings and serve.
  1555.  
  1556.  
  1557.  
  1558.  
  1559.  
  1560.  
  1561.  
  1562.  
  1563.  
  1564. - - - - - - - - - - - - - - - - - - -
  1565.  
  1566.  
  1567.  
  1568.  
  1569. Nutr. Assoc. : 0
  1570. * Exported from MasterCook *
  1571.  
  1572. Red Beans
  1573.  
  1574. Recipe By : Ester
  1575. Serving Size : 1 Preparation Time : 0:00
  1576. Categories :
  1577. Amount Measure Ingredient -- Preparation Method
  1578. -------- ------------ --------------------------------
  1579. 1 1/2 cups red beans
  1580. 2 medium onion -- chopped
  1581. 1/2 Bell pepper
  1582. 2 stalks celery
  1583. 1 small can tomato puree
  1584. 1 tablespoon Bar-b-que sauce
  1585. 1 tablespoon Worcestershire sauce
  1586. 2 tablespoons bacon dripping
  1587. Salt to taste
  1588.  
  1589. Soak beans for 2 hours in cold water. Wash and put on to boil
  1590.  
  1591. Chop onions, bell pepper, & celery together. Add to the pot of beans.
  1592.  
  1593. Add the can of tomato puree.
  1594.  
  1595. Add bar-b-que sauce, Worcestershire sauce & bacon drippings
  1596.  
  1597. Salt to taste.
  1598.  
  1599. Cook until beans are tender.
  1600.  
  1601. Possum Kingdom Lake Cookbook
  1602.  
  1603. MC Formatted using MC Buster 2.0d on 4/8/98
  1604.  
  1605.  
  1606.  
  1607.  
  1608.  
  1609.  
  1610.  
  1611.  
  1612.  
  1613.  
  1614. - - - - - - - - - - - - - - - - - - -
  1615.  
  1616.  
  1617.  
  1618.  
  1619. Nutr. Assoc. : 0
  1620. * Exported from MasterCook *
  1621.  
  1622. Ratatouille
  1623.  
  1624. Recipe By :
  1625. Serving Size : 4 Preparation Time : 0:00
  1626. Categories :
  1627. Amount Measure Ingredient -- Preparation Method
  1628. -------- ------------ --------------------------------
  1629. 1 medium onion -- chopped
  1630. 1 Red pepper -- chopped
  1631. 1 Green pepper -- chopped
  1632. 1/4 cup olive oil
  1633. 1/4 pound bacon -- diced
  1634. 1 can tomatoes -- diced with juice
  1635. -- (28 oz.)
  1636. 1 medium eggplant -- peeled & diced
  1637. 2 medium zucchini -- thinly sliced
  1638. Salt & pepper
  1639.  
  1640. Prepare the vegetables.
  1641.  
  1642. Heat the olive oil in a large deep frying pan.
  1643.  
  1644. Gently saute the onion, peppers and bacon until tender.
  1645.  
  1646. Add tomatoes and other vegetables.
  1647.  
  1648. Season.
  1649.  
  1650. Cover the pan, lower the heat and allow the vegetables to cook until they are tender and have produced a thick pulp. This will take approximately 40 to 45 minuets. Stir occasionally.
  1651.  
  1652. Possum Kingdom Lake Cookbook
  1653.  
  1654. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1655.  
  1656.  
  1657.  
  1658.  
  1659.  
  1660. - - - - - - - - - - - - - - - - - - -
  1661.  
  1662.  
  1663.  
  1664.  
  1665. Nutr. Assoc. : 0
  1666. * Exported from MasterCook *
  1667.  
  1668. Purple Hulled Peas
  1669.  
  1670. Recipe By :
  1671. Serving Size : 6 Preparation Time : 0:00
  1672. Categories :
  1673. Amount Measure Ingredient -- Preparation Method
  1674. -------- ------------ --------------------------------
  1675. 1/4 pound salt pork
  1676. 1 1/2 pounds fresh purple hulled peas
  1677. Cold water
  1678. 1 teaspoon bacon grease
  1679. 1 teaspoon sugar
  1680. 1 teaspoon salt -- (heaping, or salt
  1681. -- to taste)
  1682. 1 Onion -- quartered
  1683. 1/4 Hot pepper -- optional
  1684.  
  1685. Cut slits in washed and dried salt pork.
  1686.  
  1687. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful. Add another quart of cold water to the meat.
  1688.  
  1689. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low.
  1690.  
  1691. When peas have become slightly tender - about 30 minutes - add salt.
  1692.  
  1693. Continue cooking until tender and tasty, usually about 20 minutes.
  1694.  
  1695. Serves 6 - 8.
  1696.  
  1697. Possum Kingdom Lake Cookbook
  1698.  
  1699. MC Formatted using MC Buster & SNT on 4/10/98
  1700.  
  1701.  
  1702.  
  1703.  
  1704.  
  1705.  
  1706.  
  1707.  
  1708.  
  1709.  
  1710. - - - - - - - - - - - - - - - - - - -
  1711.  
  1712.  
  1713.  
  1714.  
  1715. Nutr. Assoc. : 0
  1716. * Exported from MasterCook *
  1717.  
  1718. Pinto Beans
  1719.  
  1720. Recipe By :
  1721. Serving Size : 1 Preparation Time : 0:00
  1722. Categories :
  1723. Amount Measure Ingredient -- Preparation Method
  1724. -------- ------------ --------------------------------
  1725. 1 pound pinto beans
  1726. 1 large onions -- coarsely chopped,
  1727. -- up to 2
  1728. 2 stalks celery -- sliced crosswise
  1729. 1 large carrots -- sliced crosswise,
  1730. -- up to 2
  1731. 4 ounces cocktail sauce -- or equal amount of
  1732. -- catsup and
  1733. -- horseradish to
  1734. -- taste
  1735. 1 teaspoon celery seed
  1736. Salt
  1737. Pepper
  1738. Butter -- oil or drippings as
  1739. -- desired
  1740.  
  1741. Cook beans as usual, adding other ingredients when they are half done.
  1742.  
  1743. Serve with cornbread or crackers.
  1744.  
  1745. Possum Kingdom Lake Cookbook
  1746.  
  1747. MC Formatted using MC Buster 2.0d on 4/8/98
  1748.  
  1749.  
  1750.  
  1751.  
  1752.  
  1753.  
  1754.  
  1755.  
  1756.  
  1757.  
  1758. - - - - - - - - - - - - - - - - - - -
  1759.  
  1760.  
  1761.  
  1762.  
  1763. Nutr. Assoc. : 0
  1764. * Exported from MasterCook *
  1765.  
  1766. Perry Como's Red Cabbage Sweet & Sour
  1767.  
  1768. Recipe By :
  1769. Serving Size : 8 Preparation Time : 0:00
  1770. Categories :
  1771. Amount Measure Ingredient -- Preparation Method
  1772. -------- ------------ --------------------------------
  1773. 1 head red cabbage -- about 4 lbs.
  1774. 2 onions
  1775. 4 tablespoons butter
  1776. 2 tart apples -- green
  1777. 1 cup water
  1778. 1/2 cup vinegar
  1779. 1/3 cup light brown sugar
  1780. salt
  1781. pepper
  1782.  
  1783. Slice or chop cabbage and onions fine.
  1784. Saute onions in butter. Add sliced or chopped apples. Stir to prevent burning. Add cabbage and water.
  1785. Cook slowly for approximately one hour. Add vinegar and sugar. Add salt and pepper to taste.
  1786. Cook 5 or 10 minutes more. Serve.
  1787.  
  1788. Preparation and cooking time: about 1 hour and 30 minutes.
  1789.  
  1790.  
  1791.  
  1792.  
  1793.  
  1794.  
  1795.  
  1796.  
  1797.  
  1798. - - - - - - - - - - - - - - - - - - -
  1799.  
  1800. NOTES : Brown sugar provides the 'sweet,' vinegar the "sour" in this recipe from the singing legend.
  1801.  
  1802.  
  1803.  
  1804.  
  1805.  
  1806.  
  1807.  
  1808.  
  1809.  
  1810. Nutr. Assoc. : 0
  1811. * Exported from MasterCook *
  1812.  
  1813. Peach Glazed Carrots
  1814.  
  1815. Recipe By :
  1816. Serving Size : 12 Preparation Time : 0:00
  1817. Categories :
  1818. Amount Measure Ingredient -- Preparation Method
  1819. -------- ------------ --------------------------------
  1820. 3 pounds pared -- sliced, cooked
  1821. -- carrots
  1822. 1 cup peach preserves
  1823. 2 tablespoons butter
  1824.  
  1825. Arrange carrots in large skillet or saucepan.
  1826.  
  1827. Combine preserves and butter; spoon over carrots.
  1828.  
  1829. Heat 15 minutes or until hot.
  1830.  
  1831. TIP: Carrots can be prepared in oven. Bake 15 minutes at 350 degrees.
  1832.  
  1833. Possum Kingdom Lake Cookbook
  1834.  
  1835. MC Formatted using MC Buster & SNT on 4/10/98
  1836.  
  1837.  
  1838.  
  1839.  
  1840.  
  1841.  
  1842.  
  1843.  
  1844.  
  1845.  
  1846. - - - - - - - - - - - - - - - - - - -
  1847.  
  1848.  
  1849.  
  1850.  
  1851. Nutr. Assoc. : 0
  1852. * Exported from MasterCook *
  1853.  
  1854. Okra Medley
  1855.  
  1856. Recipe By :
  1857. Serving Size : 1 Preparation Time : 0:00
  1858. Categories :
  1859. Amount Measure Ingredient -- Preparation Method
  1860. -------- ------------ --------------------------------
  1861. 5 slices bacon -- cut in slices
  1862. 2 cups sliced okra
  1863. 2 medium tomatoes -- chopped
  1864. 1 cup fresh corn
  1865. 1/2 cup onion
  1866. 1/4 cup celery
  1867. 1/4 teaspoon salt
  1868. 5 drops hot pepper sauce
  1869.  
  1870. Cook bacon.
  1871.  
  1872. In microwavable dish, stir in bacon and remaining ingredients. Cover.
  1873.  
  1874. Microwave at HIGH for 10 minutes. Stir after 5 minutes.
  1875.  
  1876. Possum Kingdom Lake Cookbook
  1877.  
  1878. MC Formatted using MC Buster & SNT on 4/10/98
  1879.  
  1880.  
  1881.  
  1882.  
  1883.  
  1884.  
  1885.  
  1886.  
  1887.  
  1888.  
  1889. - - - - - - - - - - - - - - - - - - -
  1890.  
  1891.  
  1892.  
  1893.  
  1894. Nutr. Assoc. : 0
  1895. * Exported from MasterCook *
  1896.  
  1897. Mushrooms-Broccoli
  1898.  
  1899. Recipe By :
  1900. Serving Size : 8 Preparation Time : 0:00
  1901. Categories :
  1902. Amount Measure Ingredient -- Preparation Method
  1903. -------- ------------ --------------------------------
  1904. 1 pound fresh mushrooms -- or
  1905. 2 cans whole mushrooms -- 6 - 8 oz. each
  1906. 1 bunch broccoli
  1907. 4 tablespoons butter or margarine
  1908. 1/2 cup chopped onions
  1909. 3 tablespoons oil
  1910. 1 clove garlic -- minced
  1911. 1/3 cup sliced canned water chestnuts
  1912. 1 tablespoon cornstarch
  1913. 1 teaspoon sugar
  1914. 1/2 teaspoon salt
  1915. 1/4 teaspoon ground ginger
  1916. 1 tablespoon soy sauce
  1917. 1 Chicken bouillon cube
  1918. 3/4 cup boiling water
  1919.  
  1920. Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside.
  1921.  
  1922. Rinse and trim broccoli; cut stems i 1/2" pieces and cut tops into small flowerettes; set aside.
  1923.  
  1924. In large wok or skillet, melt butter. Add onions; saute 2 minutes. Add mushrooms; saute 5 minutes. Remove and set aside.
  1925.  
  1926. In same wok, heat oil. Add reserved broccoli and garlic; stir-fry 3 minutes. Add water chestnuts; stir fry 2 minutes longer.
  1927.  
  1928. Blend cornstarch, sugar, salt and ginger with soy sauce.
  1929.  
  1930. Dissolve bouillon cube in boiling water; stir into cornstarch mixture.
  1931.  
  1932. Pour into wok. Cook and stir until mixture boils and thickens. Reduce heat and simmer, covered, until broccoli is just crisp tender, about 5 minutes.
  1933.  
  1934. Return sauted mushrooms to wok. Heat until hot.
  1935.  
  1936. Serve with Chinese noodles, if desired.
  1937.  
  1938. Yield: 8 servings.
  1939.  
  1940. Possum Kingdom Lake Cookbook
  1941.  
  1942. MC Formatted using MC Buster & SNT on 4/10/98
  1943.  
  1944.  
  1945.  
  1946.  
  1947.  
  1948. - - - - - - - - - - - - - - - - - - -
  1949.  
  1950.  
  1951.  
  1952.  
  1953. Nutr. Assoc. : 0
  1954. * Exported from MasterCook *
  1955.  
  1956. Marinated Vegetables
  1957.  
  1958. Recipe By :
  1959. Serving Size : 1 Preparation Time : 0:00
  1960. Categories :
  1961. Amount Measure Ingredient -- Preparation Method
  1962. -------- ------------ --------------------------------
  1963. 1 can English peas -- drained (17 oz.)
  1964. 1 can Shoepeg corn -- drained (17 oz.)
  1965. 1 can french style green beans -- drained (15 1/2
  1966. -- oz.)
  1967. 1 jar pimento -- diced (2 oz.)
  1968. 1/2 cup celery -- diced
  1969. 1/2 cup onions -- chopped, up to 1
  1970. 1/2 cup green peppers -- chopped
  1971. 1 teaspoon salt
  1972. 1/2 teaspoon pepper
  1973. 1/2 cup oil
  1974. 3/4 cup vinegar
  1975. 1 cup sugar
  1976.  
  1977. In a bowl, lightly mix all vegetables and set aside.
  1978.  
  1979. In a medium saucepan mix salt, pepper, oil, vinegar and sugar. Bring to a boil over low heat. Then pour over vegetables.
  1980.  
  1981. Cover mixture and chill for 24 hours.
  1982.  
  1983. Possum Kingdom Lake Cookbook
  1984.  
  1985. MC Formatted using MC Buster & SNT on 4/10/98
  1986.  
  1987.  
  1988.  
  1989.  
  1990.  
  1991.  
  1992.  
  1993.  
  1994.  
  1995.  
  1996. - - - - - - - - - - - - - - - - - - -
  1997.  
  1998.  
  1999.  
  2000.  
  2001. Nutr. Assoc. : 0
  2002. * Exported from MasterCook *
  2003.  
  2004. Marinated Mushrooms
  2005.  
  2006. Recipe By :
  2007. Serving Size : 1 Preparation Time : 0:00
  2008. Categories :
  2009. Amount Measure Ingredient -- Preparation Method
  2010. -------- ------------ --------------------------------
  2011. 1 1/2 pounds button mushrooms -- small
  2012. 1 1/4 cups white wine
  2013. 1/2 teaspoon salt
  2014. 2 teaspoons lemon juice
  2015. 3 tablespoons olive oil
  2016. 1/2 teaspoon paprika
  2017. 1/2 teaspoon pepper
  2018. Garnish:
  2019. fresh parsley -- chopped
  2020. paprika
  2021. pepper
  2022.  
  2023. Wash the mushrooms and dry on paper towels. Place in a pan with the wine and lemon juice. Simmer for 5 minutes, strain off the wine and all the mushrooms to cool. Blend the oil and wine together and season with paprika pepper. Pour over the mushrooms and garnish with cropped parsley and paprika.
  2024.  
  2025. serve chilled as an hour d'oeuvres or side salad.
  2026.  
  2027.  
  2028.  
  2029.  
  2030.  
  2031.  
  2032.  
  2033.  
  2034.  
  2035. - - - - - - - - - - - - - - - - - - -
  2036.  
  2037.  
  2038.  
  2039.  
  2040. Nutr. Assoc. : 0
  2041. * Exported from MasterCook *
  2042.  
  2043. Make-Ahead Gazpacho
  2044.  
  2045. Recipe By :
  2046. Serving Size : 6 Preparation Time : 0:00
  2047. Categories :
  2048. Amount Measure Ingredient -- Preparation Method
  2049. -------- ------------ --------------------------------
  2050. 2 cups vegetable stock
  2051. 2 cups tomato juice
  2052. 2 tablespoons lemon juice
  2053. 2 tablespoons green taco sauce
  2054. 1 teaspoon sugar
  2055. 1/2 teaspoon garlic powder
  2056. 1/8 teaspoon pepper
  2057. cucumber
  2058. green pepper
  2059. 1 large tomatoes
  2060. green onions
  2061.  
  2062. Cucumber, peeled, seeded, and coarsely chopped Green pepper, seeded and diced Tomatoes, peeled and coarsely chopped Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with.
  2063.  
  2064.  
  2065.  
  2066.  
  2067.  
  2068.  
  2069.  
  2070.  
  2071.  
  2072. - - - - - - - - - - - - - - - - - - -
  2073.  
  2074.  
  2075.  
  2076.  
  2077. Nutr. Assoc. : 0
  2078. * Exported from MasterCook *
  2079.  
  2080. Lemon-Parsleyed Carrots
  2081.  
  2082. Recipe By :
  2083. Serving Size : 4 Preparation Time : 0:00
  2084. Categories :
  2085. Amount Measure Ingredient -- Preparation Method
  2086. -------- ------------ --------------------------------
  2087. 1 pound carrots -- sliced
  2088. 1 tablespoon chopped parsley
  2089. 1 teaspoon grated lemon peel
  2090. 1 tablespoon fresh lemon juice
  2091. 1 tablespoon sugar
  2092. 1 dash salt
  2093. 2 tablespoons butter or margarine
  2094.  
  2095. Scrape, then slice carrots.
  2096.  
  2097. Cook in a small amount of salted water until just tender, drain.
  2098.  
  2099. Meanwhile, combine remaining ingredients in a small skillet, bring to a boil.
  2100.  
  2101. Pour over hot, cooked carrots and mix lightly.
  2102.  
  2103. Possum Kingdom Lake Cookbook
  2104.  
  2105. MC Formatted using MC Buster & SNT on 4/10/98
  2106.  
  2107.  
  2108.  
  2109.  
  2110.  
  2111.  
  2112.  
  2113.  
  2114.  
  2115.  
  2116. - - - - - - - - - - - - - - - - - - -
  2117.  
  2118.  
  2119.  
  2120.  
  2121. Nutr. Assoc. : 0
  2122. * Exported from MasterCook *
  2123.  
  2124. Left Over Green Beans
  2125.  
  2126. Recipe By :
  2127. Serving Size : 1 Preparation Time : 0:00
  2128. Categories :
  2129. Amount Measure Ingredient -- Preparation Method
  2130. -------- ------------ --------------------------------
  2131. 1 onion -- chopped
  2132. 1 potato -- chopped
  2133. butter
  2134. 1 cup green beans
  2135. chicken stock
  2136. bread crumbs
  2137.  
  2138. Cook onions and potatoes in butter in frying pan for a few minutes. Add green beans and stock. Pour into baking dish, cover with bread crumbs and bake 20 minutes in oven.
  2139.  
  2140.  
  2141.  
  2142.  
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  2147.  
  2148. - - - - - - - - - - - - - - - - - - -
  2149.  
  2150.  
  2151.  
  2152.  
  2153. Nutr. Assoc. : 0
  2154. * Exported from MasterCook *
  2155.  
  2156. Lady Peas
  2157.  
  2158. Recipe By :
  2159. Serving Size : 6 Preparation Time : 0:00
  2160. Categories :
  2161. Amount Measure Ingredient -- Preparation Method
  2162. -------- ------------ --------------------------------
  2163. 1/4 pound salt pork
  2164. 1 1/2 pounds fresh Lady peas
  2165. Cold water
  2166. 1 teaspoon bacon grease
  2167. 1 teaspoon sugar
  2168. 1 teaspoon salt -- or to taste)
  2169. 1 Onion -- quartered
  2170. 1/4 Hot pepper -- optional
  2171.  
  2172. Cut slits in washed and dried salt pork.
  2173.  
  2174. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful. Add another quart of cold water to the meat.
  2175.  
  2176. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low.
  2177.  
  2178. When peas have become slightly tender - about 30 minutes - add salt.
  2179.  
  2180. Continue cooking until tender and tasty, usually about 20 minutes.
  2181.  
  2182. Serves 6 - 8.
  2183.  
  2184. Possum Kingdom Lake Cookbook
  2185.  
  2186. MC Formatted using MC Buster & SNT on 4/10/98
  2187.  
  2188.  
  2189.  
  2190.  
  2191.  
  2192.  
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  2197. - - - - - - - - - - - - - - - - - - -
  2198.  
  2199.  
  2200.  
  2201.  
  2202. Nutr. Assoc. : 0
  2203. * Exported from MasterCook *
  2204.  
  2205. Jean Logan's Corn-Off-The-Cob
  2206.  
  2207. Recipe By :
  2208. Serving Size : 4 Preparation Time : 0:00
  2209. Categories :
  2210. Amount Measure Ingredient -- Preparation Method
  2211. -------- ------------ --------------------------------
  2212. 6 Ears field corn -- preferably white
  2213. Water
  2214. 2 tablespoons butter
  2215. 2 tablespoons bacon grease
  2216. 1 teaspoon salt
  2217.  
  2218. Using a very sharp knife, cut kernels off cobs - do not cut deeply. The key to perfection is this dish is the manner of removing the kernels - almost knocking them off, disregarding the juice. After the process is completed, scrape the cob to retrieve the milk.
  2219.  
  2220. Place scraped cobs in a shallow glass baking dish with a little water to draw the remaining juice. Turn occasionally. After 15 minutes or so, pour juice in with the kernels.
  2221.  
  2222. In an aluminum or stainless steel skillet (iron will discolor) place corn, butter, bacon grease and salt. Add a small amount of water to make the juices about the consistency of very thin white sauce.
  2223.  
  2224. Uncovered, cook over medium low heat. When mixture starts to boil, stir often. In 20 or 25 minutes liquid should be thick and corn tender.
  2225.  
  2226. Serve immediately.
  2227.  
  2228. Serves 4 - 6.
  2229.  
  2230. This dish freezes perfectly with a little variation in preparation. Cook corn and its milk with salt, fats and a very small amount of water until hot, but do not let boil. Cool slightly and freeze. To serve, add more water and cook about the same length of time.
  2231.  
  2232. Possum Kingdom Lake Cookbook
  2233.  
  2234. MC Formatted using MC Buster & SNT on 4/10/98
  2235.  
  2236.  
  2237.  
  2238.  
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  2240.  
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  2246.  
  2247.  
  2248.  
  2249.  
  2250. Nutr. Assoc. : 0
  2251. * Exported from MasterCook *
  2252.  
  2253. Hot Vegetable Dish
  2254.  
  2255. Recipe By :
  2256. Serving Size : 1 Preparation Time : 0:00
  2257. Categories :
  2258. Amount Measure Ingredient -- Preparation Method
  2259. -------- ------------ --------------------------------
  2260. 1 can French style green beans
  2261. 1 can shoe peg corn
  2262. 1 can celery soup
  2263. 8 ounces sour cream
  2264. 1/2 cup sharp cheddar cheese -- shredded
  2265. 1 cup chopped peppers
  2266. 1 cup chopped celery
  2267. 1 cup chopped onions
  2268. 1 block butter -- melted
  2269. 1 1/2 packages ritz crackers -- crushed
  2270.  
  2271. Mix veggies with soup. Place in baking dish. Top with melted butter and crushed ritz crackers. Bake at 350 degrees for 25 to 30 minutes.
  2272.  
  2273.  
  2274.  
  2275.  
  2276.  
  2277.  
  2278.  
  2279.  
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  2281. - - - - - - - - - - - - - - - - - - -
  2282.  
  2283.  
  2284.  
  2285.  
  2286. Nutr. Assoc. : 0
  2287. * Exported from MasterCook *
  2288.  
  2289. Hot And Sour Cabbage
  2290.  
  2291. Recipe By :
  2292. Serving Size : 4 Preparation Time : 0:00
  2293. Categories :
  2294. Amount Measure Ingredient -- Preparation Method
  2295. -------- ------------ --------------------------------
  2296. 5 napa cabbage leaves
  2297. 3 tablespoons peanut oil
  2298. 4 large dried chili peppers
  2299. 1/2 tablespoon szechuan peppercorns
  2300. 1/2 teaspoon salt
  2301. 1 tablespoon thin soy sauce
  2302. 1/2 tablespoon rock sugar
  2303. 1/2 tablespoon chinkiang vinegar
  2304. 1 teaspoon sesame oil
  2305.  
  2306. Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate.
  2307.  
  2308.  
  2309.  
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  2311.  
  2312.  
  2313.  
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  2316. - - - - - - - - - - - - - - - - - - -
  2317.  
  2318.  
  2319.  
  2320.  
  2321. Nutr. Assoc. : 0
  2322. * Exported from MasterCook *
  2323.  
  2324. Herbed Corn On The Cob
  2325.  
  2326. Recipe By :
  2327. Serving Size : 4 Preparation Time : 0:00
  2328. Categories :
  2329. Amount Measure Ingredient -- Preparation Method
  2330. -------- ------------ --------------------------------
  2331. corn, ears -- medium
  2332. 2 tablespoons margarine
  2333. 1/8 teaspoon basil -- dried
  2334. 1/8 teaspoon chervil -- dried
  2335. 1/8 teaspoon thyme -- dried
  2336.  
  2337. PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter.
  2338.  
  2339.  
  2340.  
  2341.  
  2342.  
  2343.  
  2344.  
  2345.  
  2346.  
  2347. - - - - - - - - - - - - - - - - - - -
  2348.  
  2349.  
  2350.  
  2351.  
  2352. Nutr. Assoc. : 0
  2353. * Exported from MasterCook *
  2354.  
  2355. Green-Bean Salad
  2356.  
  2357. Recipe By :
  2358. Serving Size : 4 Preparation Time : 0:00
  2359. Categories :
  2360. Amount Measure Ingredient -- Preparation Method
  2361. -------- ------------ --------------------------------
  2362. 1 pound green beans; fresh *
  2363. boiling salted water
  2364. 1/4 cup stock; **
  2365. 3 tablespoons vinegar
  2366. 3 tablespoons vegetable oil
  2367. 2 onions; med., thinly sliced
  2368. 1/2 teaspoon dried dillseed
  2369. 1 teaspoon sugar
  2370.  
  2371. * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.
  2372.  
  2373.  
  2374.  
  2375.  
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  2377.  
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  2379.  
  2380.  
  2381. - - - - - - - - - - - - - - - - - - -
  2382.  
  2383.  
  2384.  
  2385.  
  2386. Nutr. Assoc. : 0
  2387. * Exported from MasterCook *
  2388.  
  2389. Green Beans With Golden Lemon Sauce
  2390.  
  2391. Recipe By :
  2392. Serving Size : 4 Preparation Time : 0:00
  2393. Categories :
  2394. Amount Measure Ingredient -- Preparation Method
  2395. -------- ------------ --------------------------------
  2396. 1 can vertical packed blue lake green beans -- (16 oz.)
  2397. 3/4 cup chicken stock or consomme -- undiluted
  2398. 1/4 cup butter or margarine
  2399. 2 tablespoons flour
  2400. 1/2 teaspoon dry mustard
  2401. 2 Egg yolks -- slightly beaten
  2402. 1 1/2 tablespoons lemon juice
  2403. Salt -- to taste
  2404. 1/4 cup water
  2405.  
  2406. Drain beans, reserve liquid.
  2407.  
  2408. Add enough stock or consomme to liquid to make 1 1/2 cups.
  2409.  
  2410. Melt butter in skillet over low heat or in top of double boiler. Blend in flour and dry mustard.
  2411.  
  2412. Gradually add liquid. Cook, stirring, until mixture begins to thicken.
  2413.  
  2414. Stir a small amount of mixture into egg yolks, add with lemon juice to first mixture. Cook and stir until thickened.
  2415.  
  2416. Add salt if needed.
  2417.  
  2418. Placed drained beans in saucepan with water. Heat through, drain.
  2419.  
  2420. Arrange in bundles on serving dish. Spoon part of sauce over tops. Pass remainder.
  2421.  
  2422. Possum Kingdom Lake Cookbook
  2423.  
  2424. MC Formatted using MC Buster & SNT on 4/9/98
  2425.  
  2426.  
  2427.  
  2428.  
  2429.  
  2430.  
  2431.  
  2432.  
  2433.  
  2434.  
  2435. - - - - - - - - - - - - - - - - - - -
  2436.  
  2437.  
  2438.  
  2439.  
  2440. Nutr. Assoc. : 0
  2441. * Exported from MasterCook *
  2442.  
  2443. Green Beans With Dill
  2444.  
  2445. Recipe By :
  2446. Serving Size : 4 Preparation Time : 0:00
  2447. Categories :
  2448. Amount Measure Ingredient -- Preparation Method
  2449. -------- ------------ --------------------------------
  2450. 9 ounces cut green beans; frozen(1pk)
  2451. 1/3 cup water, boiling
  2452. 1 beef bouillon cube
  2453. 1 teaspoon dillweed or dillseed
  2454. 2 tablespoons butter
  2455.  
  2456. Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve.
  2457.  
  2458.  
  2459.  
  2460.  
  2461.  
  2462.  
  2463.  
  2464.  
  2465.  
  2466. - - - - - - - - - - - - - - - - - - -
  2467.  
  2468.  
  2469.  
  2470.  
  2471. Nutr. Assoc. : 0
  2472. * Exported from MasterCook *
  2473.  
  2474. Green Beans Basil
  2475.  
  2476. Recipe By :
  2477. Serving Size : 4 Preparation Time : 0:00
  2478. Categories :
  2479. Amount Measure Ingredient -- Preparation Method
  2480. -------- ------------ --------------------------------
  2481. 1 pound fresh green beans
  2482. 1 tablespoon corn oil
  2483. 1/2 teaspoon salt
  2484. 1 teaspoon dried basil leaves
  2485.  
  2486. Trim, rinse and drain beans, but do not dry.
  2487.  
  2488. Into medium saucepan or skillet with tight fitting cover, measure corn oil.
  2489.  
  2490. Add beans, salt and basil. Cover.
  2491.  
  2492. Cook over medium to low heat until beans are tender crisp, shaking pan several times to prevent sticking.
  2493.  
  2494. Possum Kingdom Lake Cookbook
  2495.  
  2496. MC Formatted using MC Buster & SNT on 4/9/98
  2497.  
  2498.  
  2499.  
  2500.  
  2501.  
  2502.  
  2503.  
  2504.  
  2505.  
  2506.  
  2507. - - - - - - - - - - - - - - - - - - -
  2508.  
  2509.  
  2510.  
  2511.  
  2512. Nutr. Assoc. : 0
  2513. * Exported from MasterCook *
  2514.  
  2515. Green Beans Amadine
  2516.  
  2517. Recipe By :
  2518. Serving Size : 2 Preparation Time : 0:00
  2519. Categories :
  2520. Amount Measure Ingredient -- Preparation Method
  2521. -------- ------------ --------------------------------
  2522. 1 cup frozen cut green beans
  2523. 2 teaspoons water
  2524. 2 teaspoons butter or margarine
  2525. 2 tablespoons slivered almonds -- toasted
  2526. 1/2 teaspoon lemon juice
  2527.  
  2528. Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans.
  2529.  
  2530.  
  2531.  
  2532.  
  2533.  
  2534.  
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  2540.  
  2541.  
  2542.  
  2543. Nutr. Assoc. : 0
  2544. * Exported from MasterCook *
  2545.  
  2546. Glazed Onions
  2547.  
  2548. Recipe By :
  2549. Serving Size : 1 Preparation Time : 0:00
  2550. Categories :
  2551. Amount Measure Ingredient -- Preparation Method
  2552. -------- ------------ --------------------------------
  2553. Boiling water
  2554. 1/2 teaspoon salt
  2555. 8 large onions -- peeled
  2556. 1/4 cup butter
  2557. 1/4 cup sugar
  2558.  
  2559. In 1 inch boiling water with salt in large skillet, cook whole onions, covered, over medium heat about 30 minutes or until tender. Drain.
  2560.  
  2561. In large skillet, melt butter with sugar. Add onions, over medium heat, saute turning until golden brown about 5 minutes.
  2562.  
  2563. Can be served as a vegetable side dish or arrange around a cooked turkey.
  2564.  
  2565.  
  2566.  
  2567.  
  2568.  
  2569.  
  2570.  
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  2574.  
  2575.  
  2576.  
  2577.  
  2578. Nutr. Assoc. : 0
  2579. * Exported from MasterCook *
  2580.  
  2581. Glazed Minted Carrots
  2582.  
  2583. Recipe By :
  2584. Serving Size : 1 Preparation Time : 0:00
  2585. Categories :
  2586. Amount Measure Ingredient -- Preparation Method
  2587. -------- ------------ --------------------------------
  2588. 1 1/2 pounds carrots -- peeled and quartered
  2589. 1 1/2 cups water
  2590. 3 1/2 tablespoons butter
  2591. 1/2 teaspoon salt
  2592. 1 cup heavy cream
  2593. 2 tablespoons sugar
  2594. freshly ground black pepper
  2595. 2 tablespoons chopped fresh mint
  2596.  
  2597. In large skillet combine carrots with water, 1 1/2 tablespoons butter and salt; heat to boiling. Cover and cook slowly until liquid has evaporated and carrots are almost tender, about 20 minutes. In small saucepan heat cream to boiling and pour over the carrots. Simmer slowly, uncovered until cream has been almost absorbed by carrots or until the carrots are tender. Add remaining 2 tablespoons butter, sugar and pepper. simmer a few minutes longer. Add chopped mint and serve.
  2598.  
  2599. Makes 6 to 8 servings.
  2600.  
  2601.  
  2602.  
  2603.  
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  2610.  
  2611.  
  2612.  
  2613.  
  2614. Nutr. Assoc. : 0
  2615. * Exported from MasterCook *
  2616.  
  2617. Gazpacho
  2618.  
  2619. Recipe By :
  2620. Serving Size : 4 Preparation Time : 0:00
  2621. Categories :
  2622. Amount Measure Ingredient -- Preparation Method
  2623. -------- ------------ --------------------------------
  2624. 1 zucchini
  2625. 1 green pepper -- small
  2626. 1 onion -- small
  2627. 1 cucumber
  2628. 1 tomato -- large
  2629. 1 garlic -- cloves
  2630. 1/2 teaspoon cumin
  2631. 1/4 teaspoon chili powder
  2632. 4 tablespoons olive oil
  2633. 12 ounces v8 or tomato juice
  2634.  
  2635. Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN
  2636.  
  2637.  
  2638.  
  2639.  
  2640.  
  2641.  
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  2646.  
  2647.  
  2648.  
  2649.  
  2650. Nutr. Assoc. : 0
  2651. * Exported from MasterCook *
  2652.  
  2653. Fresh Cream Style Corn
  2654.  
  2655. Recipe By :
  2656. Serving Size : 1 Preparation Time : 0:00
  2657. Categories :
  2658. Amount Measure Ingredient -- Preparation Method
  2659. -------- ------------ --------------------------------
  2660. 24 cups corn -- cut off cob
  2661. 1 cup sugar
  2662. 1/4 cup salt
  2663. 5 cups ice water
  2664.  
  2665. Mix together and put in freezer bags and freeze.
  2666.  
  2667. Possum Kingdom Lake Cookbook
  2668.  
  2669. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  2670.  
  2671.  
  2672.  
  2673.  
  2674.  
  2675.  
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  2680. - - - - - - - - - - - - - - - - - - -
  2681.  
  2682.  
  2683.  
  2684.  
  2685. Nutr. Assoc. : 0
  2686. * Exported from MasterCook *
  2687.  
  2688. Escalloped Corn
  2689.  
  2690. Recipe By :
  2691. Serving Size : 8 Preparation Time : 0:00
  2692. Categories :
  2693. Amount Measure Ingredient -- Preparation Method
  2694. -------- ------------ --------------------------------
  2695. 2 Eggs
  2696. 2/3 cup Bisquick baking mix
  2697. 1 teaspoon dry mustard
  2698. 1/4 teaspoon salt
  2699. 1 dash pepper
  2700. 1/2 cup milk
  2701. 3 tablespoons margarine or butter -- melted
  2702. 1 can cream-style corn -- (16 oz.)
  2703. 1 can whole kernel corn -- drained (16 oz.)
  2704. 1/2 cup coarsely crushed soda crackers
  2705.  
  2706. Heat oven to 375 degrees.
  2707.  
  2708. Beat eggs slightly in large bowl.
  2709.  
  2710. Stir in remaining ingredients except crackers.
  2711.  
  2712. Pour into ungreased 8" square baking dish; sprinkle crackers evenly over top.
  2713.  
  2714. Bake uncovered until set and golden brown, about 45 minutes.
  2715.  
  2716. Makes 8 or 9 servings.
  2717.  
  2718. Possum Kingdom Lake Cookbook
  2719.  
  2720. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  2721.  
  2722.  
  2723.  
  2724.  
  2725.  
  2726.  
  2727.  
  2728.  
  2729.  
  2730.  
  2731. - - - - - - - - - - - - - - - - - - -
  2732.  
  2733.  
  2734.  
  2735.  
  2736. Nutr. Assoc. : 0
  2737. * Exported from MasterCook *
  2738.  
  2739. Eggplant Sausage Cakes
  2740.  
  2741. Recipe By :
  2742. Serving Size : 1 Preparation Time : 0:00
  2743. Categories :
  2744. Amount Measure Ingredient -- Preparation Method
  2745. -------- ------------ --------------------------------
  2746. 1 large eggplants -- cut in small pieces
  2747. Salted Water
  2748. 1 Egg -- slightly beaten
  2749. 1 medium onion -- grated
  2750. 1/2 teaspoon poultry season
  2751. Salt and pepper to taste
  2752. Flour
  2753.  
  2754. Slice and cut eggplants and cook in boiling salted water until tender. Turn into a strainer and let stand to drain till cool.
  2755.  
  2756. In mixing bowl mash eggplant.
  2757.  
  2758. Add egg, onion, poultry season and enough flour to bind ingredients together.
  2759.  
  2760. Drop batter by spoon into a small amount of bacon drippings and fry on both sides to brown.
  2761.  
  2762. This has a sausage taste.
  2763.  
  2764. Possum Kingdom Lake Cookbook
  2765.  
  2766. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  2767.  
  2768.  
  2769.  
  2770.  
  2771.  
  2772.  
  2773.  
  2774.  
  2775.  
  2776.  
  2777. - - - - - - - - - - - - - - - - - - -
  2778.  
  2779.  
  2780.  
  2781.  
  2782. Nutr. Assoc. : 0
  2783. * Exported from MasterCook *
  2784.  
  2785. Easy Baked Beans
  2786.  
  2787. Recipe By :
  2788. Serving Size : 1 Preparation Time : 0:00
  2789. Categories :
  2790. Amount Measure Ingredient -- Preparation Method
  2791. -------- ------------ --------------------------------
  2792. 2 tablespoons margarine
  2793. 12 cups chopped onion
  2794. 2 cans beans in tomato sauce -- (16 oz.)
  2795. 1/2 cup Karo light corn syrup -- or dark
  2796. 1 tablespoon prepared mustard
  2797.  
  2798. In 3-quart saucepan melt margarine over medium heat.
  2799.  
  2800. Add onion; saute 5 minutes. Stir in remaining ingredients.
  2801.  
  2802. Bring to boil. Reduce heat and simmer, stirring often, 25 minutes.
  2803.  
  2804. Makes 4 servings.
  2805.  
  2806. MICROWAVE DIRECTIONS:
  2807.  
  2808. In 3 quart microwavable casserole combine margarine and onion. Microwave at High (100%) 1 to 2 minutes or until tender.
  2809.  
  2810. Stir in remaining ingredients.
  2811.  
  2812. Cover with waxed paper.
  2813.  
  2814. Microwave, stirring once, 12 to 14 minutes or until heated.
  2815.  
  2816. Let stand about 5 minutes before serving.
  2817.  
  2818. Possum Kingdom Lake Cookbook
  2819.  
  2820. MC Formatted using MC Buster 2.0d on 4/8/98
  2821.  
  2822.  
  2823.  
  2824.  
  2825.  
  2826.  
  2827.  
  2828.  
  2829.  
  2830.  
  2831. - - - - - - - - - - - - - - - - - - -
  2832.  
  2833.  
  2834.  
  2835.  
  2836. Nutr. Assoc. : 0
  2837. * Exported from MasterCook *
  2838.  
  2839. Dillybeans
  2840.  
  2841. Recipe By :
  2842. Serving Size : 10 Preparation Time : 0:00
  2843. Categories :
  2844. Amount Measure Ingredient -- Preparation Method
  2845. -------- ------------ --------------------------------
  2846. 2 pounds tender green beans *
  2847. 2 cups water
  2848. 2 cups white distilled vinegar
  2849. 1 1/2 teaspoons pickling salt/to taste
  2850. 1/3 cup sugar
  2851. 2 bay leaves
  2852. 2 small onions **
  2853. 8 red hot peppers
  2854. 8 cloves garlic -- peeled
  2855. 8 sprigs fresh dill
  2856.  
  2857. * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced.
  2858.  
  2859.  
  2860.  
  2861.  
  2862.  
  2863.  
  2864.  
  2865.  
  2866.  
  2867. - - - - - - - - - - - - - - - - - - -
  2868.  
  2869.  
  2870.  
  2871.  
  2872. Nutr. Assoc. : 0
  2873. * Exported from MasterCook *
  2874.  
  2875. Cut Green Beans And Water Chestnuts
  2876.  
  2877. Recipe By :
  2878. Serving Size : 4 Preparation Time : 0:00
  2879. Categories :
  2880. Amount Measure Ingredient -- Preparation Method
  2881. -------- ------------ --------------------------------
  2882. 10 ounces frozen cut green beans
  2883. 1 can water chestnuts -- undrained and
  2884. -- sliced (8 oz.)
  2885. 1 tablespoon corn starch
  2886. 1 Bouillon cube -- chicken or beef
  2887. 1 tablespoon margarine
  2888.  
  2889. Cook vegetables according to package directions until tender crisp. Drain and reserve liquid.
  2890.  
  2891. To the water chestnuts liquid add enough vegetable water to make 1 cup of liquid.
  2892.  
  2893. Stir in corn starch until smooth.
  2894.  
  2895. In saucepan mix together green beans, water chestnuts, liquid and bouillon. Bring to a boil over medium heat, stirring constantly.
  2896.  
  2897. Stir in margarine.
  2898.  
  2899. Possum Kingdom Lake Cookbook
  2900.  
  2901. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  2902.  
  2903.  
  2904.  
  2905.  
  2906.  
  2907.  
  2908.  
  2909.  
  2910.  
  2911.  
  2912. - - - - - - - - - - - - - - - - - - -
  2913.  
  2914.  
  2915.  
  2916.  
  2917. Nutr. Assoc. : 0
  2918. * Exported from MasterCook *
  2919.  
  2920. Crowder Peas
  2921.  
  2922. Recipe By :
  2923. Serving Size : 6 Preparation Time : 0:00
  2924. Categories :
  2925. Amount Measure Ingredient -- Preparation Method
  2926. -------- ------------ --------------------------------
  2927. 1/4 pound salt pork
  2928. 1 1/2 pounds fresh crowder peas
  2929. Cold water
  2930. 1 teaspoon bacon grease
  2931. 1 teaspoon sugar
  2932. 1 teaspoon salt -- or salt to taste
  2933. 1 Onion -- quartered
  2934. 1/4 Hot pepper -- optional
  2935.  
  2936. Cut slits in washed and dried salt pork.
  2937.  
  2938. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful. Add another quart of cold water to the meat.
  2939.  
  2940. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low.
  2941.  
  2942. When peas have become slightly tender - about 30 minutes - add salt.
  2943.  
  2944. Continue cooking until tender and tasty, usually about 20 minutes.
  2945.  
  2946. Serves 6 - 8.
  2947.  
  2948. Possum Kingdom Lake Cookbook
  2949.  
  2950. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  2951.  
  2952.  
  2953.  
  2954.  
  2955.  
  2956.  
  2957.  
  2958.  
  2959.  
  2960.  
  2961. - - - - - - - - - - - - - - - - - - -
  2962.  
  2963.  
  2964.  
  2965.  
  2966. Nutr. Assoc. : 0
  2967. * Exported from MasterCook *
  2968.  
  2969. Creamed Cabbage
  2970.  
  2971. Recipe By :
  2972. Serving Size : 1 Preparation Time : 0:00
  2973. Categories :
  2974. Amount Measure Ingredient -- Preparation Method
  2975. -------- ------------ --------------------------------
  2976. 5 tablespoons butter
  2977. 1 medium red pepper -- diced
  2978. 1 medium head cabbage -- shredded
  2979. 1 teaspoon salt
  2980. 1/4 teaspoon pepper
  2981. 1/2 teaspoon caraway seeds
  2982. 3/4 cup cream
  2983.  
  2984. Melt butter in a wok or deep skillet.
  2985.  
  2986. Saute red pepper for 2 minutes.
  2987.  
  2988. Add cabbage and cook 4 minutes longer, stirring frequently.
  2989.  
  2990. Add seasoning and cream; heat for 1 minute.
  2991.  
  2992. Possum Kingdom Lake Cookbook
  2993.  
  2994. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  2995.  
  2996.  
  2997.  
  2998.  
  2999.  
  3000.  
  3001.  
  3002.  
  3003.  
  3004.  
  3005. - - - - - - - - - - - - - - - - - - -
  3006.  
  3007.  
  3008.  
  3009.  
  3010. Nutr. Assoc. : 0
  3011. * Exported from MasterCook *
  3012.  
  3013. Cauliflowerets Butter Toss
  3014.  
  3015. Recipe By : Possum Kingdom Lake Cookbook
  3016. Serving Size : 1 Preparation Time : 0:00
  3017. Categories :
  3018. Amount Measure Ingredient -- Preparation Method
  3019. -------- ------------ --------------------------------
  3020. 1/2 cup fresh or frozen cauliflowerets
  3021. 1 medium carrot -- cut into 2x1/4
  3022. -- inch strips
  3023. 2 teaspoons water
  3024. 1 1/2 teaspoons butter
  3025. 1 1/2 teaspoons snipped fresh parsley
  3026. 1 dash salt
  3027. 1 dash pepper
  3028.  
  3029. Place cauliflowerets, carrot and water in one Microwave dish; cover. Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring after half the time. Drain. In second microwave dish, combine butter, parsley, salt and pepper. Microwave at High (100%) 20 to 30 seconds, or until butter melts. Pour over cauliflower and carrots, tossing to coat.
  3030.  
  3031. Busted by Barb at <abprice@wf.net>
  3032.  
  3033.  
  3034.  
  3035.  
  3036.  
  3037.  
  3038.  
  3039.  
  3040.  
  3041.  
  3042. - - - - - - - - - - - - - - - - - - -
  3043.  
  3044.  
  3045.  
  3046.  
  3047. Nutr. Assoc. : 0
  3048. * Exported from MasterCook *
  3049.  
  3050. Carrots In Orange-Basil Butter
  3051.  
  3052. Recipe By :
  3053. Serving Size : 2 Preparation Time : 0:00
  3054. Categories :
  3055. Amount Measure Ingredient -- Preparation Method
  3056. -------- ------------ --------------------------------
  3057. 2 med. carrots *
  3058. 1 tablespoon water
  3059. 1 tablespoon butter or margarine
  3060. 1/8 teaspoon finely shredded orange peel
  3061. 1 pinch basil,dried -- crushed
  3062. snipped parsley (opt.)
  3063.  
  3064. * Carrots should be cut into julienne strips.
  3065.  
  3066.  
  3067.  
  3068.  
  3069.  
  3070.  
  3071.  
  3072.  
  3073.  
  3074. - - - - - - - - - - - - - - - - - - -
  3075.  
  3076.  
  3077.  
  3078.  
  3079. Nutr. Assoc. : 0
  3080. * Exported from MasterCook *
  3081.  
  3082. Carrots In Beer
  3083.  
  3084. Recipe By :
  3085. Serving Size : 4 Preparation Time : 0:00
  3086. Categories :
  3087. Amount Measure Ingredient -- Preparation Method
  3088. -------- ------------ --------------------------------
  3089. 4 carrots; large
  3090. 1 tablespoon butter
  3091. 1 cup dark beer; any brand
  3092. 1/4 teaspoon salt
  3093. 1 teaspoon sugar
  3094.  
  3095. Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot.
  3096.  
  3097.  
  3098.  
  3099.  
  3100.  
  3101.  
  3102.  
  3103.  
  3104.  
  3105. - - - - - - - - - - - - - - - - - - -
  3106.  
  3107.  
  3108.  
  3109.  
  3110. Nutr. Assoc. : 0
  3111. * Exported from MasterCook *
  3112.  
  3113. Carrots And Turnips
  3114.  
  3115. Recipe By : Possum Kingdom Lake Cookbook
  3116. Serving Size : 1 Preparation Time : 0:00
  3117. Categories :
  3118. Amount Measure Ingredient -- Preparation Method
  3119. -------- ------------ --------------------------------
  3120. carrots
  3121. turnips roots
  3122. butter
  3123. salt
  3124. pepper
  3125. sugar
  3126. 1 white potato -- optional
  3127.  
  3128. Slice and cook carrots and turnips separately. Drain and mash separately.
  3129.  
  3130. Mix together. Add butter, salt and pepper and a little sugar.
  3131.  
  3132. NOTE: If you feel the turnips might be bitter add a potato while cooking.
  3133.  
  3134. Busted by Barb at <abprice@wf.net>
  3135.  
  3136.  
  3137.  
  3138.  
  3139.  
  3140.  
  3141.  
  3142.  
  3143.  
  3144.  
  3145. - - - - - - - - - - - - - - - - - - -
  3146.  
  3147.  
  3148.  
  3149.  
  3150. Nutr. Assoc. : 0
  3151. * Exported from MasterCook *
  3152.  
  3153. Carrots - Sweet & sour
  3154.  
  3155. Recipe By :
  3156. Serving Size : 1 Preparation Time : 0:00
  3157. Categories :
  3158. Amount Measure Ingredient -- Preparation Method
  3159. -------- ------------ --------------------------------
  3160. 6 large carrots -- thinly peeled & cook
  3161. 3/4 cup cider vinegar
  3162. 1/2 cup carrot liquified
  3163. 3/4 cup sugar
  3164. 1/4 cup onion flakes
  3165. 1 teaspoon parsley
  3166. 3/4 teaspoon pickling spice
  3167.  
  3168. Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cool sufficiently to cut in julienne sticks.
  3169.  
  3170. In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices. Simmer to flavor, then add drained cooked carrots., Cool refrigerate with a cover over night or 8 hours to marinate. Reheat slightly in liquid to serve. Keep any left overs refrigerated. Tasty served cool too.
  3171.  
  3172. Serves 6 to 8
  3173.  
  3174.  
  3175.  
  3176.  
  3177.  
  3178. - - - - - - - - - - - - - - - - - - -
  3179.  
  3180.  
  3181.  
  3182.  
  3183. Nutr. Assoc. : 0
  3184. * Exported from MasterCook *
  3185.  
  3186. Carrots
  3187.  
  3188. Recipe By :
  3189. Serving Size : 1 Preparation Time : 0:00
  3190. Categories :
  3191. Amount Measure Ingredient -- Preparation Method
  3192. -------- ------------ --------------------------------
  3193. 3 tablespoon olive oil
  3194. salt and pepper to taste
  3195. 1 pound carrots peeled & sliced thin
  3196. 2 tablespoon fresh chopped parsley
  3197. 3 tablespoon butter
  3198.  
  3199. Scrape carrots and slice thin. Melt butter in oil in pan. When combination of butter and oil is hot add carrots and mix well. Let carrots stick a bit to the bottom and sauti to bring out the natural sugar. Add parsley and salt and pepper. Simmer until carrots are cooked but still firm. Converted by MMCONV vers. 1.00
  3200.  
  3201.  
  3202.  
  3203.  
  3204.  
  3205.  
  3206.  
  3207.  
  3208.  
  3209. - - - - - - - - - - - - - - - - - - -
  3210.  
  3211.  
  3212.  
  3213.  
  3214. Nutr. Assoc. : 0
  3215. * Exported from MasterCook *
  3216.  
  3217. Caramelized Onions In Flaky Pastry
  3218.  
  3219. Recipe By :
  3220. Serving Size : 8 Preparation Time : 0:00
  3221. Categories :
  3222. Amount Measure Ingredient -- Preparation Method
  3223. -------- ------------ --------------------------------
  3224. 1 cup coarse breadcrumbs
  3225. 4 tablespoons butter
  3226. 1/4 cup chopped parsley leaves
  3227. 2 pounds small white onion
  3228. 6 tablespoons butter
  3229. 2 tablespoons sugar
  3230. 1/4 cup marsala wine
  3231. 1/4 cup beef broth
  3232. 1 1/4 cups all purpose flour
  3233. 1/2 pint salt
  3234. 6 tablespoons cold unsalted butter, cut up
  3235. 2 tablespoons vegetable shortening
  3236. 3 tablespoons cold water
  3237.  
  3238.  ea Ground pepper, to taste  ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. 1. Process flour, salt, butter and shortening until consistency of 2. Add 2 TBS. water and process until incorporated. If dough is too 3. Remove dough from processor and shape into a flattened disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or tart pan. 5. Line chilled pastry with large sheet of aluminum foil and fill with
  3239.  
  3240.  
  3241.  
  3242.  
  3243.  
  3244.  
  3245.  
  3246.  
  3247.  
  3248. - - - - - - - - - - - - - - - - - - -
  3249.  
  3250.  
  3251.  
  3252.  
  3253. Nutr. Assoc. : 0
  3254. * Exported from MasterCook *
  3255.  
  3256. Broccoli Butter Toss
  3257.  
  3258. Recipe By : Possum Kingdom Lake Cookbook
  3259. Serving Size : 1 Preparation Time : 0:00
  3260. Categories :
  3261. Amount Measure Ingredient -- Preparation Method
  3262. -------- ------------ --------------------------------
  3263. 1/2 cup fresh or frozen broccoli cuts
  3264. 1 medium carrot -- cut into 2x1/4
  3265. -- inch strips
  3266. 2 teaspoons water
  3267. 1 1/2 teaspoons butter
  3268. 1 1/2 teaspoons snipped fresh parsley
  3269. 1 dash salt
  3270. 1 dash pepper
  3271.  
  3272. Place broccoli, carrot and water in one Microwave dish; cover.
  3273.  
  3274. Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring after half the time. Drain.
  3275.  
  3276. In second microwave dish, combine butter, parsley, salt and pepper.
  3277.  
  3278. Microwave at High (100%) 20 to 30 seconds, or until butter melts.
  3279.  
  3280. Pour over broccoli and carrots, tossing to coat.
  3281.  
  3282.  
  3283.  
  3284.  
  3285.  
  3286.  
  3287.  
  3288.  
  3289.  
  3290.  
  3291.  
  3292.  
  3293. - - - - - - - - - - - - - - - - - - -
  3294.  
  3295.  
  3296.  
  3297.  
  3298. Nutr. Assoc. : 0
  3299. * Exported from MasterCook *
  3300.  
  3301. Black-Eyed Peas
  3302.  
  3303. Recipe By : Possum Kingdom Lake Cookbook
  3304. Serving Size : 6 Preparation Time : 0:00
  3305. Categories :
  3306. Amount Measure Ingredient -- Preparation Method
  3307. -------- ------------ --------------------------------
  3308. 1/4 Pound Salt Pork
  3309. 1 1/2 Pounds Fresh Black-Eyed Peas
  3310. Cold Water
  3311. 1 Teaspoon Bacon Grease
  3312. 1 Teaspoon Sugar
  3313. 1 Teaspoon Salt -- or to taste
  3314. 1 Onion -- cut in quarters
  3315. 1/4 Hot Peppers -- optional
  3316.  
  3317. Cut slits in washed and dried salt pork.
  3318.  
  3319. In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful. Add another quart of cold water to the meat.
  3320.  
  3321. Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low.
  3322.  
  3323. When peas have become slightly tender - about 30 minutes - add salt.
  3324.  
  3325. Continue cooking until tender and tasty, usually about 20 minutes.
  3326.  
  3327.  
  3328.  
  3329.  
  3330.  
  3331.  
  3332.  
  3333.  
  3334.  
  3335. - - - - - - - - - - - - - - - - - - -
  3336.  
  3337.  
  3338.  
  3339.  
  3340. Nutr. Assoc. : 0
  3341. * Exported from MasterCook *
  3342.  
  3343. Black Beans
  3344.  
  3345. Recipe By : MS Access, Possum Kingdom Lake Cookbook
  3346. Serving Size : 6 Preparation Time : 1:30
  3347. Categories :
  3348. Amount Measure Ingredient -- Preparation Method
  3349. -------- ------------ --------------------------------
  3350. 1 pound Black beans
  3351. 1 tablespoon salt
  3352. 1 teaspoon pepper
  3353. 1 tablespoon Cumin
  3354. 3 cloves garlic
  3355. 1 onion -- cut in small pieces
  3356.  
  3357. Soak the black beans overnight.
  3358.  
  3359. In a big pot, add 15 cups of cold water, with cumin, salt,pepper, garlic, & onions. Bring it to boil.
  3360.  
  3361. Add the black beans without the water used to soak them.
  3362.  
  3363. Reduce heat & simmer until blackbeans are tender.
  3364.  
  3365.  
  3366.  
  3367.  
  3368.  
  3369.  
  3370.  
  3371.  
  3372.  
  3373. - - - - - - - - - - - - - - - - - - -
  3374.  
  3375. NOTES : Can be combined with rice.
  3376.  
  3377.  
  3378.  
  3379.  
  3380.  
  3381.  
  3382.  
  3383.  
  3384.  
  3385. Nutr. Assoc. : 0
  3386. * Exported from MasterCook *
  3387.  
  3388. Bean Vegetable Medley
  3389.  
  3390. Recipe By :
  3391. Serving Size : 4 Preparation Time : 0:00
  3392. Categories :
  3393. Amount Measure Ingredient -- Preparation Method
  3394. -------- ------------ --------------------------------
  3395. 3 tablespoons vegetable oil
  3396. 1 large onion -- diced
  3397. 2 stalks celery -- sliced
  3398. 1 med. green pepper -- *
  3399. 2 med. tomatoes -- diced
  3400. 2 cups red kidney beans -- drained **
  3401. 1 package frozen baby lima beans -- 10 oz
  3402. 1 cup quick cooking barley
  3403. 2/3 cup chopped parsley
  3404. 1 1/2 teaspoons salt
  3405. 1 teaspoon dried basil leaves
  3406. 1/4 teaspoon ground black pepper
  3407. 3 cups boiling water
  3408. 2 tablespoons grated cheddar cheese
  3409.  
  3410. Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature.
  3411.  
  3412. * Green pepper cut into strips. ** 15-1/2 oz. cans each.
  3413.  
  3414. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving.
  3415.  
  3416. Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter.
  3417.  
  3418.  
  3419.  
  3420.  
  3421.  
  3422.  
  3423.  
  3424.  
  3425.  
  3426. - - - - - - - - - - - - - - - - - - -
  3427.  
  3428.  
  3429.  
  3430.  
  3431. Nutr. Assoc. : 0
  3432. * Exported from MasterCook *
  3433.  
  3434. Basque Shepherd's Pie
  3435.  
  3436. Recipe By :
  3437. Serving Size : 4 Preparation Time : 0:00
  3438. Categories :
  3439. Amount Measure Ingredient -- Preparation Method
  3440. -------- ------------ --------------------------------
  3441. 4 slices bacon
  3442. 3 med. potatoes
  3443. 2 teaspoons sliced green onions/tops
  3444. 1 tablespoon snipped parsley
  3445. 3/4 teaspoon salt
  3446. 1/8 teaspoon dried thyme -- crushed
  3447. 1 dash pepper
  3448. 4 large eggs
  3449.  
  3450. In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot.
  3451.  
  3452.  
  3453.  
  3454.  
  3455.  
  3456.  
  3457.  
  3458.  
  3459.  
  3460. - - - - - - - - - - - - - - - - - - -
  3461.  
  3462.  
  3463.  
  3464.  
  3465. Nutr. Assoc. : 0
  3466. * Exported from MasterCook *
  3467.  
  3468. Barbecued Corn
  3469.  
  3470. Recipe By : Barbara Price, Possum Kingdom Lake Cookbook
  3471. Serving Size : 4 Preparation Time : 0:00
  3472. Categories :
  3473. Amount Measure Ingredient -- Preparation Method
  3474. -------- ------------ --------------------------------
  3475. 4 Ears Corn
  3476. Butter
  3477.  
  3478. Baste ears of corn with butter, wrap in aluminum foil, and barbecue until done.
  3479.  
  3480.  
  3481.  
  3482.  
  3483.  
  3484.  
  3485.  
  3486.  
  3487.  
  3488.  
  3489. - - - - - - - - - - - - - - - - - - -
  3490.  
  3491.  
  3492.  
  3493.  
  3494. Nutr. Assoc. : 0
  3495. * Exported from MasterCook *
  3496.  
  3497. Baked Stuffed Tomatoes
  3498.  
  3499. Recipe By : Possum Kingdom Lake Cookbook
  3500. Serving Size : 12 Preparation Time : 0:00
  3501. Categories :
  3502. Amount Measure Ingredient -- Preparation Method
  3503. -------- ------------ --------------------------------
  3504. 12 Medium Tomatoes
  3505. 1 Teaspoon Salt
  3506. 1 Teaspoon Flavor Enhancer
  3507. 1 1/2 Cups Soft Bread Crumbs
  3508. 3/4 Cup Parsley
  3509. 1 Tablespoon Dried Basil -- leaves
  3510. 3 Cloves Garlic -- crushed
  3511. 1/2 Cup Butter -- melted
  3512.  
  3513. Preheat oven to 375 degrees.
  3514.  
  3515. Cut top from each tomato; scoop out seeds.
  3516.  
  3517. Sprinkle inside with salt and flavor enhancer.
  3518.  
  3519. In bowl, mix together bread crumbs, parsley, basil, garlic and butter.
  3520.  
  3521. Fill each tomato with crumb mixture; place in lightly greased baking dish.
  3522.  
  3523. Bake 25 minutes.
  3524.  
  3525.  
  3526.  
  3527.  
  3528.  
  3529.  
  3530.  
  3531.  
  3532.  
  3533. - - - - - - - - - - - - - - - - - - -
  3534.  
  3535.  
  3536.  
  3537.  
  3538. Nutr. Assoc. : 0
  3539. * Exported from MasterCook *
  3540.  
  3541. Can Green Beans
  3542.  
  3543. Recipe By : Possum Kingdom Lake Cookbook
  3544. Serving Size : 1 Preparation Time : 0:00
  3545. Categories :
  3546. Amount Measure Ingredient -- Preparation Method
  3547. -------- ------------ --------------------------------
  3548. 1 gallon green beans
  3549. 6 tablespoons sugar
  3550. 4 tablespoons salt
  3551. 1 cup vinegar
  3552.  
  3553. Snap beans and rinse.
  3554.  
  3555. Cook beans on top of stove 20 minutes, put into hot jars.
  3556.  
  3557. Combine sugar, salt and vinegar. Cook until hot. Pour over green beans in jars.
  3558.  
  3559. Seal jars.
  3560.  
  3561. Makes 1 gallon.
  3562.  
  3563. Busted by Barb at <abprice@wf.net>
  3564.  
  3565.  
  3566.  
  3567.  
  3568.  
  3569.  
  3570.  
  3571.  
  3572.  
  3573.  
  3574. - - - - - - - - - - - - - - - - - - -
  3575.  
  3576.  
  3577.  
  3578.  
  3579. Nutr. Assoc. : 0
  3580. * Exported from MasterCook *
  3581.  
  3582. California Rarebit
  3583.  
  3584. Recipe By :
  3585. Serving Size : 4 Preparation Time : 0:00
  3586. Categories :
  3587. Amount Measure Ingredient -- Preparation Method
  3588. -------- ------------ --------------------------------
  3589. 3 teaspoons butter
  3590. 1/2 cup white wine; dry
  3591. 2 1/2 cups monterey jack cheese; cubed
  3592. 1 egg; lg, lightly beaten
  3593. 1 teaspoon worcestershire sauce
  3594. 1/2 teaspoon basil; crushed
  3595. 2 cups mushrooms; fresh, sliced
  3596. 1/2 teaspoon garlic powder
  3597.  
  3598. Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly.
  3599.  
  3600.  
  3601.  
  3602.  
  3603.  
  3604.  
  3605.  
  3606.  
  3607.  
  3608. - - - - - - - - - - - - - - - - - - -
  3609.  
  3610.  
  3611.  
  3612.  
  3613. Nutr. Assoc. : 0
  3614. * Exported from MasterCook *
  3615.  
  3616. Cabbage Fruit Salad With Sour-Cream
  3617.  
  3618. Recipe By :
  3619. Serving Size : 4 Preparation Time : 0:00
  3620. Categories :
  3621. Amount Measure Ingredient -- Preparation Method
  3622. -------- ------------ --------------------------------
  3623. 2 cups cabbage; raw, shredded
  3624. 1 apple; med., diced, unpeeled
  3625. 1 tablespoon lemon juice
  3626. 1/2 cup raisins
  3627. 1/4 cup pineapple juice
  3628. 1 1/2 teaspoons lemon juice
  3629. 1/4 teaspoon salt
  3630. 1 tablespoon sugar
  3631. 1/2 cup sour cream
  3632.  
  3633. Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.
  3634.  
  3635.  
  3636.  
  3637.  
  3638.  
  3639.  
  3640.  
  3641.  
  3642.  
  3643. - - - - - - - - - - - - - - - - - - -
  3644.  
  3645.  
  3646.  
  3647.  
  3648. Nutr. Assoc. : 0
  3649. * Exported from MasterCook *
  3650.  
  3651. Butternut Squash
  3652.  
  3653. Recipe By : Possum Kingdom Lake Cookbook
  3654. Serving Size : 1 Preparation Time : 0:00
  3655. Categories :
  3656. Amount Measure Ingredient -- Preparation Method
  3657. -------- ------------ --------------------------------
  3658. 1 butternut squash -- (1 to 2)
  3659. salt to taste
  3660. butter
  3661. brown sugar
  3662.  
  3663. Peel, slice and cook squash in small amount of water. When tender, drain and mash.
  3664.  
  3665. Add salt, butter and brown sugar to taste.
  3666.  
  3667. Turn into greased casserole dish.
  3668.  
  3669. Bake in 350 degree oven 15 to 20 minutes, or until bubbly.
  3670.  
  3671.  
  3672.  
  3673.  
  3674.  
  3675.  
  3676.  
  3677.  
  3678.  
  3679.  
  3680.  
  3681.  
  3682. - - - - - - - - - - - - - - - - - - -
  3683.  
  3684.  
  3685.  
  3686.  
  3687. Nutr. Assoc. : 0
  3688. * Exported from MasterCook *
  3689.  
  3690. Brussels Sprouts In Beer
  3691.  
  3692. Recipe By :
  3693. Serving Size : 4 Preparation Time : 0:00
  3694. Categories :
  3695. Amount Measure Ingredient -- Preparation Method
  3696. -------- ------------ --------------------------------
  3697. 1 pound brussels sprouts; fresh
  3698. beer; any brand, to cover
  3699. 1/2 teaspoon salt
  3700. 2 tablespoons butter
  3701.  
  3702. Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot.
  3703.  
  3704.  
  3705.  
  3706.  
  3707.  
  3708.  
  3709.  
  3710.  
  3711.  
  3712. - - - - - - - - - - - - - - - - - - -
  3713.  
  3714.  
  3715.  
  3716.  
  3717. Nutr. Assoc. : 0
  3718. * Exported from MasterCook *
  3719.  
  3720. Brussel Sprouts With Balsamic Vinegar
  3721.  
  3722. Recipe By :
  3723. Serving Size : 8 Preparation Time : 0:00
  3724. Categories :
  3725. Amount Measure Ingredient -- Preparation Method
  3726. -------- ------------ --------------------------------
  3727. 1 1/2 pounds fresh brussel sprouts
  3728. 2 tablespoons olive oil
  3729. 2 cloves garlic, peeled and sliced
  3730. 1 medium yellow onion -- peeled,sliced thin
  3731. 1/4 cup balsamic vinegar
  3732. 2 tablespoons butter
  3733. salt and freshly ground black pepper to
  3734. taste
  3735.  
  3736. Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.
  3737.  
  3738.  
  3739.  
  3740.  
  3741.  
  3742. - - - - - - - - - - - - - - - - - - -
  3743.  
  3744.  
  3745.  
  3746.  
  3747. Nutr. Assoc. : 0
  3748. * Exported from MasterCook *
  3749.  
  3750. Broccoli Souffle
  3751.  
  3752. Recipe By :
  3753. Serving Size : 1 Preparation Time : 0:00
  3754. Categories :
  3755. Amount Measure Ingredient -- Preparation Method
  3756. -------- ------------ --------------------------------
  3757. 2 cups frozen broccoli -- cooked and chopped
  3758. 1 cup mayonnaise
  3759. 1 can cream of mushroom soup
  3760. 1 cup sharp cheddar cheese -- grated
  3761. 2 tablespoons minced onions
  3762. 2 eggs -- slightly beaten
  3763.  
  3764. Mix well, top with crumbled Ritz crackers. Bake at 350 degrees for 45 minutes.
  3765.  
  3766.  
  3767.  
  3768.  
  3769.  
  3770.  
  3771.  
  3772.  
  3773.  
  3774. - - - - - - - - - - - - - - - - - - -
  3775.  
  3776.  
  3777.  
  3778.  
  3779. Nutr. Assoc. : 0
  3780. * Exported from MasterCook *
  3781.  
  3782. Broccoli In Savory Mushroom Butter Sauce
  3783.  
  3784. Recipe By : Possum Kingdom Lake Cookbook
  3785. Serving Size : 1 Preparation Time : 0:00
  3786. Categories :
  3787. Amount Measure Ingredient -- Preparation Method
  3788. -------- ------------ --------------------------------
  3789. 3 packages frozen broccoli spears
  3790. 1/2 cup sweet cream butter
  3791. 2 1/2 teaspoons instant chicken bouillon
  3792. 2 medium onions -- sliced and
  3793. -- separated into
  3794. -- rings
  3795. 1 jar sliced mushrooms -- drained
  3796. 2 teaspoons cornstarch
  3797. 3/4 cup water
  3798. 1 teaspoon chopped pimento
  3799.  
  3800. Cook broccoli according to package directions.
  3801.  
  3802. Meanwhile, in large skillet melt butter; stir in chicken bouillon, onions and mushrooms.
  3803.  
  3804. Sauti until onions are crisply tender.
  3805.  
  3806. Dissolve cornstarch in water; stir into vegetable mixture.
  3807.  
  3808. Cook over medium heat, stirring constantly, until thickened.
  3809.  
  3810. Stir in pimento.
  3811.  
  3812. Serve over hot broccoli.
  3813.  
  3814.  
  3815.  
  3816.  
  3817.  
  3818.  
  3819.  
  3820.  
  3821.  
  3822.  
  3823.  
  3824.  
  3825. - - - - - - - - - - - - - - - - - - -
  3826.  
  3827.  
  3828.  
  3829.  
  3830. Nutr. Assoc. : 0
  3831. * Exported from MasterCook *
  3832.  
  3833. Baked Cushaw
  3834.  
  3835. Recipe By : Possum Kingdom Lake Cookbook
  3836. Serving Size : 4 Preparation Time : 0:00
  3837. Categories :
  3838. Amount Measure Ingredient -- Preparation Method
  3839. -------- ------------ --------------------------------
  3840. 1 Medium Squash, Cushaw
  3841. Cold Water
  3842. 1/2 Stick Butter
  3843. 1 Cup Sugar
  3844. 1 Tablespoon Cinnamon
  3845. 1 Tablespoon Nutmeg
  3846.  
  3847. (a variety of crookneck squash of the gourd family)
  3848.  
  3849. Cushaw is not as difficult to prepare for cooking as most recipes read. Remove ends. Halve lengthwise, then cut into long narrow strips. Peel, removing the green meat next to the skin. Cut crosswise into 1" chunks.
  3850.  
  3851. Place in a large kettle and cover with unsalted cold water. Cook over medium heat until tender - about 15 minutes - when pricked with a fork. Drain well in colander then pat a little with paper towels.
  3852.  
  3853. Immediately place half of the cushaw in a 1 qt. casserole dish. Chip half of butter and dot over cushaw.
  3854.  
  3855. Mix sugar, cinnamon and nutmeg and sprinkle 1/3 of this over the cushaw.
  3856.  
  3857. Gently place the remaining half of the cumshaw on top and dot with the other half of the butter. sprinkle with the rest of the spice mixture.
  3858.  
  3859. Mix slightly with care, as the cumshaw will break up easily.
  3860.  
  3861. Bake in preheated 350 degree oven for about an hour or until nicely browned and topping is somewhat crusty.
  3862.  
  3863.  
  3864.  
  3865.  
  3866.  
  3867.  
  3868.  
  3869.  
  3870.  
  3871. - - - - - - - - - - - - - - - - - - -
  3872.  
  3873.  
  3874.  
  3875.  
  3876. Nutr. Assoc. : 0
  3877. * Exported from MasterCook *
  3878.  
  3879. Baba Ghannouj
  3880.  
  3881. Recipe By :
  3882. Serving Size : 6 Preparation Time : 0:00
  3883. Categories :
  3884. Amount Measure Ingredient -- Preparation Method
  3885. -------- ------------ --------------------------------
  3886. 1 med eggplant, peeled *
  3887. 1/4 cup tahini
  3888. 1 tablespoon lemon juice
  3889. 1 clove garlic
  3890. 1/4 teaspoon black pepper
  3891. 1 dash ground cumin
  3892. 2 tablespoons sesame seeds
  3893. 2 tablespoon finely chopped fresh parsley
  3894.  
  3895. * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select
  3896.  
  3897.  
  3898.  
  3899.  
  3900.  
  3901.  
  3902.  
  3903.  
  3904.  
  3905. - - - - - - - - - - - - - - - - - - -
  3906.  
  3907.  
  3908.  
  3909.  
  3910. Nutr. Assoc. : 0
  3911. * Exported from MasterCook *
  3912.  
  3913. Leeks in Mustard Sauce
  3914.  
  3915. Recipe By :
  3916. Serving Size : 6 Preparation Time : 0:00
  3917. Categories :
  3918. Amount Measure Ingredient -- Preparation Method
  3919. -------- ------------ --------------------------------
  3920. 10 medium leeks (white portion
  3921. only)
  3922. 2 green onions with tops
  3923. chopped
  3924. 1 garlic clove -- minced
  3925. 1 tablespoon olive or vegetable oil
  3926. MUSTARD SAUCE:
  3927. 3 egg yolks
  3928. 1/4 cup water
  3929. 2 tablespoons lemon juice
  3930. 6 tablespoons cold butter
  3931. -- (no substitutes)
  3932. 1 tablespoon Dijon mustard
  3933. 1 dash white pepper
  3934.  
  3935. Cut leeks into 1-1/2-in. slices, then julienne. In a skillet, saute leeks,
  3936. onions, and garlic in oil until tender. Meanwhile, in a small saucepan,
  3937. whisk egg yolks, water, and lemon juice. Cook and whisk over low heat
  3938. until mixture steams and begins to thicken. Whisk in butter, 1 tablespoon
  3939. at a time, until sauce is thickened. Stir in mustard and pepper. Remove
  3940. from the heat. Transfer leek mixture to a serving bowl; top with mustard
  3941. sauce.<BR><BR>
  3942.  
  3943. <FONT SIZE="1" FACE="arial, helvetica, sans-serif">
  3944. Reprinted from Birds & Blooms Magazine, © Reiman Publications, LLC
  3945. </FONT>
  3946.  
  3947.  
  3948. - - - - - - - - - - - - - - - - - - -
  3949.  
  3950. Per serving: 135 Calories (kcal); 14g Total Fat; (92% calories from fat); 2g Protein; 1g Carbohydrate; 137mg Cholesterol; 152mg Sodium
  3951. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates<br><br>
  3952.  
  3953.  
  3954.  
  3955.  
  3956.  
  3957.  
  3958. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
  3959. * Exported from MasterCook *
  3960.  
  3961. Onions AuGratin
  3962.  
  3963. Recipe By : Beech Island, S.C. 1978
  3964. Serving Size : 4 Preparation Time : 0:00
  3965. Categories :
  3966. Amount Measure Ingredient -- Preparation Method
  3967. -------- ------------ --------------------------------
  3968. 6 medium onions -- sliced
  3969. salt and pepper -- to taste
  3970. White Sauce -- see recipe
  3971. 1/2 cup grated cheddar cheese
  3972. Paprika -- if desired
  3973.  
  3974. Cook onions in boiling salted water until tender. Drain water off. Make White sauce.
  3975. Add cheese and stir until cheese is melted. Add onions and heat well. Pour in serving dish and add paprika on top if desired.
  3976.  
  3977.  
  3978.  
  3979.  
  3980.  
  3981.  
  3982.  
  3983.  
  3984.  
  3985. - - - - - - - - - - - - - - - - - - -
  3986.  
  3987.  
  3988.  
  3989.  
  3990. Nutr. Assoc. : 0
  3991. * Exported from MasterCook *
  3992.  
  3993. Cream of Leek Soup
  3994.  
  3995. Recipe By :
  3996. Serving Size : 12 Preparation Time : 0:00
  3997. Categories :
  3998. Amount Measure Ingredient -- Preparation Method
  3999. -------- ------------ --------------------------------
  4000. 12 medium leeks (white portion only)
  4001. 2 to 3 garlic cloves -- minced
  4002. 1/4 cup butter or margarine
  4003. 6 tablespoons all-purpose flour
  4004. 1/4 teaspoon ground nutmeg
  4005. 1/4 teaspoon salt
  4006. 1/8 teaspoon pepper
  4007. 2 quarts chicken broth
  4008. 2 cups milk
  4009. 1 cup half-and-half cream
  4010. 3 tablespoons snipped chives
  4011.  
  4012. Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks
  4013. and garlic in butter until tender. Stir in flour, nutmeg, salt, and
  4014. pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil.
  4015. Reduce heat; simmer, uncovered, for 25-30 minutes. Remove from the heat;
  4016. cool slightly. Process in batches in a blender until smooth; return to
  4017. pan. Add milk and cream; heat through. Garnish with chives.<BR><BR>
  4018.  
  4019. <FONT SIZE="1" FACE="arial, helvetica, sans-serif">
  4020. Reprinted from Birds & Blooms Magazine, © Reiman Publications, LLC
  4021. </FONT>
  4022.  
  4023.  
  4024.  
  4025. - - - - - - - - - - - - - - - - - - -
  4026.  
  4027. Per serving: 100 Calories (kcal); 6g Total Fat; (56% calories from fat); 5g Protein; 6g Carbohydrate; 16mg Cholesterol; 612mg Sodium
  4028. Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
  4029.  
  4030.  
  4031.  
  4032. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
  4033. * Exported from MasterCook *
  4034.  
  4035. Apple Raisin Pecan Stuffing
  4036.  
  4037. Recipe By :
  4038. Serving Size : 8 Preparation Time : 0:00
  4039. Categories : Nat. Pork Producers Council Side Dishes
  4040. Amount Measure Ingredient -- Preparation Method
  4041. -------- ------------ --------------------------------
  4042. 1 medium tart apple -- cored and diced
  4043. 2 teaspoons butter
  4044. 1/4 cup raisins
  4045. 1/4 cup pecans -- coarsely chopped
  4046. 1/8 teaspoon cinnamon
  4047. 1 Pinch nutmeg and allspice
  4048. Salt -- to taste
  4049.  
  4050. Quickly sauti apple in butter until apple begins to brown, about 2-3 minutes. Remove from heat and stir together with other ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving.
  4051.  
  4052. Source:
  4053. "National Pork Producers Council"
  4054. S(Internet address):
  4055. "http://www.nppc.org"
  4056.  
  4057.  
  4058.  
  4059.  
  4060. - - - - - - - - - - - - - - - - - - -
  4061.  
  4062.  
  4063.  
  4064.  
  4065. Nutr. Assoc. : 0
  4066. * Exported from MasterCook *
  4067.  
  4068. Broccoli & Blue Cheese in Prepared Puff Pastry
  4069.  
  4070. Recipe By :
  4071. Serving Size : 8 Preparation Time : 0:00
  4072. Categories :
  4073. Amount Measure Ingredient -- Preparation Method
  4074. -------- ------------ --------------------------------
  4075. prepared puff pastry, defrosted
  4076. 4 eggs
  4077. 1 pound ricotta cheese
  4078. 1/2 pound crumbled bleu cheese
  4079. 4 cups cooked chopped broccoli flowerets
  4080.  
  4081. Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes.
  4082.  
  4083.  
  4084.  
  4085.  
  4086.  
  4087.  
  4088.  
  4089.  
  4090.  
  4091. - - - - - - - - - - - - - - - - - - -
  4092.  
  4093.  
  4094.  
  4095.  
  4096. Nutr. Assoc. : 0
  4097. * Exported from MasterCook *
  4098.  
  4099. Prosciutto & Sausage Wrapped Fruits
  4100.  
  4101. Recipe By :
  4102. Serving Size : 48 Preparation Time : 0:00
  4103. Categories : Nat. Pork Producers Council Pork
  4104. Amount Measure Ingredient -- Preparation Method
  4105. -------- ------------ --------------------------------
  4106. 1 cantaloupe or honeydew melon -- peeled and thinly we
  4107. 1/2 pound wafer-thin-sliced prosciutto
  4108. 2 apples -- cored and cut into w
  4109. 2 pears -- cored and cut into w
  4110. Fresh lime wedges
  4111. 1/2 pound very thinly sliced spiced deli sausage -- (like hard salami)
  4112.  
  4113. Shortly before serving, wrap melon wedges in prosciutto. Sprinkle apple and pear wedges with fresh lime juice; wrap in sausage. Arrange on serving tray.
  4114.  
  4115. Source:
  4116. "National Pork Producers Council"
  4117. S(Internet address):
  4118. "http://www.nppc.org"
  4119.  
  4120.  
  4121.  
  4122.  
  4123. - - - - - - - - - - - - - - - - - - -
  4124.  
  4125.  
  4126.  
  4127.  
  4128. Nutr. Assoc. : 0
  4129. * Exported from MasterCook *
  4130.  
  4131. Avocado and Raisin Dip
  4132.  
  4133. Recipe By :
  4134. Serving Size : 4 Preparation Time : 0:00
  4135. Categories :
  4136. Amount Measure Ingredient -- Preparation Method
  4137. -------- ------------ --------------------------------
  4138. 2 avocados; peeled & chopped
  4139. 1/2 cup raisins
  4140. 1/2 cup vegetable oil
  4141. 1/4 cup lime juice
  4142. 1 teaspoon sugar
  4143. 1 teaspoon salt
  4144. 1/4 teaspoon freshly ground pepper
  4145.  
  4146. Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.
  4147.  
  4148.  
  4149.  
  4150.  
  4151.  
  4152.  
  4153.  
  4154.  
  4155.  
  4156. - - - - - - - - - - - - - - - - - - -
  4157.  
  4158.  
  4159.  
  4160.  
  4161. Nutr. Assoc. : 0
  4162. * Exported from MasterCook *
  4163.  
  4164. Surprise Tomato Egg Basket
  4165.  
  4166. Recipe By :
  4167. Serving Size : 10 Preparation Time : 0:00
  4168. Categories :
  4169. Amount Measure Ingredient -- Preparation Method
  4170. -------- ------------ --------------------------------
  4171. 10 medium tomatoes
  4172. 1 tablespoon dried crushed basil
  4173. OR
  4174. 1 tablespoon tarragon
  4175. Salt and pepper -- to taste
  4176. 10 large California Fresh Eggs
  4177. 6 tablespoons butter -- melted
  4178. 1 cup shredded Swiss cheese
  4179. 1 cup fine, dry seasoned bread crumbs
  4180. Parsley or edible flowers for garnish
  4181.  
  4182. Preheat oven to 350. Cut thin slice from top of each tomato. Using a grapefruit knife make a circular cut (do not pierce skin) and scoop out pulp gently with a spoon. Invert tomatoes on paper towels and allow to drain. Grease 10-4" individual souffle dishes. Sprinkle the inside of each tomato with basil, salt and pepper and place upright in souffle dishes. Gently break an egg into each shell and bake 35-40 minutes or until egg whites have set. Remove from oven.
  4183.  
  4184. Blend melted butter, cheese and bread crumbs together. Sprinkle the tops of each egg liberally with this mixture. Return to oven and bake until crumbs are browned, about 3-5 minutes.
  4185.  
  4186. Source:
  4187. "California Egg Commission"
  4188. S(Internet address):
  4189. "http://www.eggcom.com "
  4190.  
  4191.  
  4192.  
  4193.  
  4194. - - - - - - - - - - - - - - - - - - -
  4195.  
  4196. NOTES : The Headlands Inn * P.O. Box 132 * Mendocino, CA 95460 * (707) 937-4431
  4197.  
  4198.  
  4199.  
  4200.  
  4201.  
  4202. Nutr. Assoc. : 0
  4203. * Exported from MasterCook *
  4204.  
  4205. Fresh Cranberry Sauce
  4206.  
  4207. Recipe By : Sous Chef Cleve
  4208. Serving Size : 6 Preparation Time : 0:00
  4209. Categories :
  4210. Amount Measure Ingredient -- Preparation Method
  4211. -------- ------------ --------------------------------
  4212. 2 teaspoons cornstarch
  4213. 2 tablespoons orange juice -- freshly squeezed
  4214. 2 cups cranberries -- fresh
  4215. 1 1/2 cups sugar
  4216. 1/2 cup water
  4217. 1/2 teaspoon cinnamon
  4218. 1/4 teaspoon nutmeg -- freshly grated
  4219. 2 teaspoons orange zest
  4220.  
  4221. Mix together the orange juice and cornstarch in a small bowl and set aside.
  4222.  
  4223. In a saucepan add the berries, water, sugar, spices, and orange zest. Bring to a boil and simmer for about 5 minutes, or until the cranberries are tender. Return the mixture to a boil and add the orange juice and cornstarch slurry. Stir well while simmering for another 3 minutes or so.
  4224.  
  4225. This sauce is good warm or cold and can go in any number of directions from this point. Add a bit of fresh thyme and black pepper for a more savory version. For a dessert sauce, add other fruits, such as pears, or walnuts for crunch. Experiment and enjoy!
  4226.  
  4227. Description:
  4228. "Okay, I know this is pretty basic, but hardly anyone makes it, and
  4229. it's so much better than the canned stuff. Furthermore, it can be used
  4230. in many ways besides just a sauce for the turkey."
  4231. Source:
  4232. "Cooking With MasterCook November 1999"
  4233. Yield:
  4234. "3 cups"
  4235.  
  4236.  
  4237.  
  4238.  
  4239. - - - - - - - - - - - - - - - - - - -
  4240.  
  4241.  
  4242.  
  4243.  
  4244. Nutr. Assoc. : 0
  4245. * Exported from MasterCook *
  4246.  
  4247. Cajun Yam-Pecan Bisque
  4248.  
  4249. Recipe By : San Francisco Chronicle Typed by Katherine Smith Cyberealm B
  4250. Serving Size : 4 Preparation Time : 0:00
  4251. Categories : Soups
  4252. Amount Measure Ingredient -- Preparation Method
  4253. -------- ------------ --------------------------------
  4254. 1 bunch green onions -- finely chopped, rese
  4255. 2 tablespoons pecan oil
  4256. 2 tablespoons cajun blackened seasonings
  4257. 1 pound yams -- peeled and chopped
  4258. 1 1/2 quart chicken stock
  4259. salt -- to taste
  4260. 1/2 cup ground toasted pecans -- or pecan meal
  4261.  
  4262. Saute green onions briefly in oil in a soup pot. Add Cajun seasonings and saute 30 seconds longer to bring up flavors. Stir in yams and stock. Add a little salt. Cook until yams are soft enough to puree. Puree into a smooth soup. Stir in ground roasted pecans. Season with salt to taste. Just before serving, stir in reserved green onion tops.
  4263.  
  4264. Source:
  4265. "The Searchable Online Archive of Recipes (SOAR)"
  4266.  
  4267.  
  4268.  
  4269.  
  4270. - - - - - - - - - - - - - - - - - - -
  4271.  
  4272.  
  4273.  
  4274.  
  4275. Nutr. Assoc. : 0
  4276. * Exported from MasterCook *
  4277.  
  4278. Kale/Potato Risotto
  4279.  
  4280. Recipe By :
  4281. Serving Size : 8 Preparation Time : 0:00
  4282. Categories : Side Dishes
  4283. Amount Measure Ingredient -- Preparation Method
  4284. -------- ------------ --------------------------------
  4285. 2 tablespoons olive oil
  4286. 2 tablespoons butter
  4287. 2 small onions -- chopped
  4288. 2 medium IDAHO potatoes -- peeled, cut into 1/2
  4289. 1 large kale
  4290. OR
  4291. 2 small bunch with leaves -- chopped
  4292. 2 cups Arborio rice
  4293. 1/2 cup white wine
  4294. 4 1/2 cups low sodium vegetable stock -- boiled
  4295. 1 cup Parmesan cheese
  4296. Italian parsley -- chopped
  4297.  
  4298. In pressure cooker, heat oil and butter. Add onions, potatoes and kale. Sauti over medium-high heat until kale wilts some and onions give off aroma.
  4299.  
  4300. Add Arborio to warm potato-kale mixture and stir briefly, until rice turns opaque, about 1 minute. Add wine and stir until evaporated. Add boiling stock, close pressure cooker, bring up to high pressure, then lower heat and cook for 5 minutes.
  4301.  
  4302. Reduce pressure using cold-water release method. Open cooker according to manufacturer's directions, stir risotto, taste and if necessary, cook further to desired consistency.
  4303.  
  4304. Add Parmesan cheese and parsley and serve immediately.
  4305.  
  4306. Source:
  4307. "The Idaho Potato Commission"
  4308. S(Internet Address):
  4309. "www.idahopotato.com"
  4310.  
  4311.  
  4312.  
  4313.  
  4314. - - - - - - - - - - - - - - - - - - -
  4315.  
  4316.  
  4317.  
  4318.  
  4319. Nutr. Assoc. : 0
  4320. * Exported from MasterCook *
  4321.  
  4322. Barbecued Garlic
  4323.  
  4324. Recipe By :
  4325. Serving Size : 8 Preparation Time : 0:00
  4326. Categories : Appetizers Garlic
  4327. Amount Measure Ingredient -- Preparation Method
  4328. -------- ------------ --------------------------------
  4329. 8 heads Garlic
  4330. 4 tablespoons Butter
  4331. Springs of Fresh Rosemary -- (Fresh oregano also
  4332. may be used)
  4333.  
  4334. Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 tablespoons per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 teaspoons of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.
  4335.  
  4336.  
  4337.  
  4338.  
  4339.  
  4340. - - - - - - - - - - - - - - - - - - -
  4341.  
  4342.  
  4343.  
  4344.  
  4345. Nutr. Assoc. : 0
  4346. * Exported from MasterCook *
  4347.  
  4348. Baked Acorn Squash
  4349.  
  4350. Recipe By :
  4351. Serving Size : 2 Preparation Time : 1:00
  4352. Categories : Baked Fall
  4353. Amount Measure Ingredient -- Preparation Method
  4354. -------- ------------ --------------------------------
  4355. 1 whole acorn, butternut, or banana squash
  4356. 2 tablespoons butter
  4357. 2 tablespoons brown sugar
  4358. 1/8 teaspoon salt
  4359.  
  4360. Preheat oven to 400:F. Halve squash and remove the seeds. Melt a very small portion of the butter (about a sixth), brush each half of the squash with the butter, sprinkle with salt and place flat side down in a baking dish. Bake for about 45 minutes. Check with a fork to see if it glides gently through the flesh. Turn right side up, divide the rest of the unmelted butter evenly, place in cavity and sprinkle with the brown sugar. Return to oven for 5 minutes. Serve immediately.
  4361.  
  4362. Description:
  4363. "Baked, buttery and sweet winter squash."
  4364. Source:
  4365. "Earth Kitchen Cookbook by Dee Bell"
  4366. Ratings : Cholesterol Rating 3 Complete Meal 3
  4367. Complexity 1 Cost 2
  4368. Fanciness 2 Fat Content 5
  4369. Good For Crowds 10 Kid Appeal 5
  4370. Looks 2 Serving Temperature 9
  4371.  
  4372.  
  4373.  
  4374.  
  4375. - - - - - - - - - - - - - - - - - - -
  4376.  
  4377.  
  4378.  
  4379.  
  4380. Nutr. Assoc. : 0
  4381. * Exported from MasterCook *
  4382.  
  4383. Baked Vegetables au Gratin
  4384.  
  4385. Recipe By :
  4386. Serving Size : 8 Preparation Time : 1:30
  4387. Categories : Baked Casserole
  4388. Amount Measure Ingredient -- Preparation Method
  4389. -------- ------------ --------------------------------
  4390. 1 tablespoon olive oil
  4391. 1 tablespoon butter
  4392. 1 medium onion -- chopped
  4393. 1 cup sliced mushrooms
  4394. 1 large carrot -- sliced the length
  4395. of the carrot, about 1/4 inch wide
  4396. 1 zucchini -- sliced into long
  4397. thin strips
  4398. 2 1/2 cups grated Cheddar cheese
  4399. 1 small head broccoli -- sliced into long
  4400. thin pieces
  4401. 1 small head cauliflower -- sliced into long
  4402. thin pieces
  4403. 3 medium potatoes -- sliced into long
  4404. thin slices
  4405. 2 tablespoons butter
  4406. Salt
  4407. Black pepper
  4408. BEAT TOGETHER WELL
  4409. 2 cups milk
  4410. 3 eggs
  4411. TOPPING - MIX TOGETHER
  4412. 1/4 cup Parmesan cheese
  4413. 3 cups bread crumbs
  4414.  
  4415. Melt butter into oil, swirl to mix and add onions. Sauti until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375:F. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper, lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan mixture and bake another 15 minutes.
  4416.  
  4417. Description:
  4418. "Carrots, broccoli, cauliflower, zucchini and potatoes baked in a
  4419. cheese sauce."
  4420. Source:
  4421. "Earth Kitchen Cookbook by Dee Bell"
  4422. Ratings : Cholesterol Rating 4 Complete Meal 7
  4423. Complexity 1 Cost 2
  4424. Fanciness 2 Good For Crowds 7
  4425. Kid Appeal 1 Looks 4
  4426. Portability 7 Serving Temperature 8
  4427.  
  4428.  
  4429.  
  4430.  
  4431. - - - - - - - - - - - - - - - - - - -
  4432.  
  4433. Serving Ideas: Good with Sunny Mushroom Bulghur for a complete vegetarian meal.
  4434.  
  4435.  
  4436.  
  4437.  
  4438. Nutr. Assoc. : 0
  4439. * Exported from MasterCook *
  4440.  
  4441. Spinach, Mushroom, and Mozzarella Wrap
  4442.  
  4443. Recipe By :
  4444. Serving Size : 2 Preparation Time : 0:00
  4445. Categories :
  4446. Amount Measure Ingredient -- Preparation Method
  4447. -------- ------------ --------------------------------
  4448. 1 tablespoon olive oil
  4449. 8 ounces fresh white mushrooms -- sliced (2-1/2 cups)
  4450. 1 teaspoon minced garlic
  4451. 2 (10-inch) flour tortillas
  4452. OR
  4453. 2 mountain bread*
  4454. 1/2 pound fresh spinach -- trimmed, steamed
  4455. OR
  4456. 1/2 pound arugula -- trimmed, steamed
  4457. 1 plum tomato -- diced
  4458. 1/2 cup shredded part-skim mozzarella cheese (2 ou
  4459.  
  4460. Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.
  4461.  
  4462. On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish. Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters.
  4463.  
  4464. Serve hot or at room temperature with a mixed green salad, if desired.
  4465.  
  4466. Source:
  4467. "The Mushroom Council"
  4468.  
  4469.  
  4470.  
  4471.  
  4472. - - - - - - - - - - - - - - - - - - -
  4473.  
  4474. NOTES : *Mountain bread is available in the deli or health food section of your market
  4475.  
  4476.  
  4477.  
  4478.  
  4479. Nutr. Assoc. : 0
  4480. * Exported from MasterCook *
  4481.  
  4482. Bulghur Pilaf
  4483.  
  4484. Recipe By :
  4485. Serving Size : 4 Preparation Time : 0:30
  4486. Categories :
  4487. Amount Measure Ingredient -- Preparation Method
  4488. -------- ------------ --------------------------------
  4489. 2 tablespoons butter or oil
  4490. 1 small onion -- chopped
  4491. 1/8 teaspoon salt
  4492. 1/8 teaspoon turmeric
  4493. 1/2 teaspoon thyme
  4494. 1 cup bulgur
  4495. 1 3/4 cups water
  4496. AND
  4497. 1/4 cup soy sauce or tamari soy sauce
  4498. OR
  4499. 2 cups vegetable stock
  4500. 3/4 cup frozen sweet peas
  4501. 2 tablespoons grated carrots
  4502. 2 tablespoons chopped celery
  4503. 1 tablespoon chopped raisins (optional)
  4504. 2 tablespoons chopped parsley (optional)
  4505.  
  4506. Saute onion in butter or oil or combination and add thyme and turmeric. Stir in bulghur and saute while stirring for 3 minutes. Add liquid and salt and pepper. Cover and simmer for 25 minutes and stir in frozen peas, celery and grated carrot. Cover tightly and let sit off of the heat for 5 minutes. (Optional: Stir in chopped parsley and raisins.) Serve.
  4507.  
  4508. Description:
  4509. "Parboiled wheat cooked in broth with sautied vegetables."
  4510. Cuisine:
  4511. "Mediterranean"
  4512. Source:
  4513. "Earth Kitchen Cookbook by Dee Bell"
  4514.  
  4515.  
  4516.  
  4517.  
  4518. - - - - - - - - - - - - - - - - - - -
  4519.  
  4520. NOTES : Mushrooms are a nice addition. So is a little cardamom
  4521.  
  4522.  
  4523.  
  4524.  
  4525. Nutr. Assoc. : 0
  4526. * Exported from MasterCook *
  4527.  
  4528. Souffle Potatoes with Custard Royale
  4529.  
  4530. Recipe By : Stanley Nicas of the Castle Restaurant, Leicester, MA
  4531. Serving Size : 10 Preparation Time : 1:00
  4532. Categories :
  4533. Amount Measure Ingredient -- Preparation Method
  4534. -------- ------------ --------------------------------
  4535. 4 pounds potatoes
  4536. 2 pounds Spanish onions
  4537. 4 ounces butter
  4538. 1 Dash salt
  4539. 1 Dash white pepper -- ground
  4540. 2 cloves garlic -- per cocotte
  4541. 10 6 ounce cocottes
  4542. 4 whole eggs
  4543. 8 ounces heavy cream
  4544. 1 Dash salt -- to taste
  4545. 1 Dash white pepper -- to taste
  4546.  
  4547. Preheat oven to 325 degrees.
  4548.  
  4549. STEP ONE: Preparing the Potatoes--
  4550. Sweat the onions in melted butter until slightly browned. Peel and wash potatoes, slice thinly in the shape of the cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and garlic clove. Alternate layers of potato and sautied onions, seasoning each one until cocotte is full.
  4551.  
  4552. STEP TWO: Preparing the Custard Royale--
  4553. Combine 4 eggs, 8 ounces heavy cream, salt, and white pepper and pour over cocottes, pressing gently on potatoes to remove any air that may be trapped.
  4554.  
  4555. STEP THREE:
  4556. Bake in preheated oven at 325 degrees F for approximately 45 minutes or until potatoes are tender and custard is set. Let sit 5 minutes before removing from cocotte.
  4557.  
  4558.  
  4559.  
  4560.  
  4561.  
  4562. Cuisine:
  4563. "New American"
  4564.  
  4565.  
  4566.  
  4567.  
  4568. - - - - - - - - - - - - - - - - - - -
  4569.  
  4570. NOTES : Grated Romano cheese may be added for additional flavor
  4571.  
  4572.  
  4573.  
  4574.  
  4575. Nutr. Assoc. : 0
  4576. * Exported from MasterCook *
  4577.  
  4578. Toasted Couscous with Almonds and Raisins
  4579.  
  4580. Recipe By :
  4581. Serving Size : 8 Preparation Time : 0:05
  4582. Categories : Side Dish
  4583. Amount Measure Ingredient -- Preparation Method
  4584. -------- ------------ --------------------------------
  4585. 1 1/2 cups couscous
  4586. 1/4 cup slivered almonds
  4587. 2 cups vegetable stock
  4588. 2 stalks celery -- diced
  4589. 1/8 teaspoon salt and pepper
  4590. 1 Pinch ground cumin and cayenne pepper
  4591. 1/2 cup California Raisins
  4592.  
  4593. Heat a large nonstick skillet over moderate heat. Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.
  4594.  
  4595. Transfer to a plate. Add the almonds to the hot skillet and toast them in the same way, stirring frequently. Transfer them to another plate. Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.
  4596.  
  4597. Simmer about 3 minutes or until the celery is slightly softened. Add the couscous and raisins to the saucepan and stir gently just to mix.
  4598.  
  4599. Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender. Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.
  4600.  
  4601. Description:
  4602. "Sweet, crunchy, and slightly spicy, this delectable dish goes well
  4603. with meat or curried dishes."
  4604. Source:
  4605. "California Raisin Marketing Association"
  4606. S(Internet Address):
  4607. "http://www.calraisins.org/"
  4608. T(Cooking Time):
  4609. "0:25"
  4610.  
  4611.  
  4612.  
  4613.  
  4614. - - - - - - - - - - - - - - - - - - -
  4615.  
  4616.  
  4617.  
  4618.  
  4619. Nutr. Assoc. : 0
  4620. * Exported from MasterCook *
  4621.  
  4622. Chinese Vegetables
  4623.  
  4624. Recipe By :
  4625. Serving Size : 0 Preparation Time : 0:00
  4626. Categories : Chinese Vegetables
  4627. Amount Measure Ingredient -- Preparation Method
  4628. -------- ------------ --------------------------------
  4629. 1/2 cup vegetable broth
  4630. 2 cups fresh broccoli florets
  4631. 2 tablespoons diced ginger
  4632. 1/2 cup sliced red pepper
  4633. 1/4 head cabbage -- shredded
  4634. 1 8 ounce can bamboo shoots -- drained and diced
  4635. 1 medium onion
  4636. 1 medium onion -- sliced thin, separat
  4637. 2 cups fresh cauliflower florets
  4638. 10 ounces snow peas
  4639. 1/2 cup sliced celery
  4640. 12 mushrooms -- sliced thinly
  4641. 2 tablespoons Tamari soy sauce
  4642. 1 8 ounce can water chestnuts -- drained and sliced
  4643. 1/2 1 pound can bean sprouts -- drained and rinsed
  4644.  
  4645. Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger, snow peas, and red pepper. Cook, stirring, 2-3 minutes.
  4646.  
  4647. Add mushrooms and cabbage and continue to cook and stir 1-2 minutes. Stir in remaining ingredients and cook for 1 min. more over high heat, stirring. Reduce heat and simmer 1 min. Serve immediately with rice.
  4648.  
  4649. S(Internet Address):
  4650. ""
  4651.  
  4652.  
  4653.  
  4654.  
  4655. - - - - - - - - - - - - - - - - - - -
  4656.  
  4657.  
  4658.  
  4659.  
  4660. Nutr. Assoc. : 0
  4661. * Exported from MasterCook *
  4662.  
  4663. Fresh Mushroom, Black Bean and Green Chili Melt
  4664.  
  4665. Recipe By :
  4666. Serving Size : 4 Preparation Time : 0:00
  4667. Categories :
  4668. Amount Measure Ingredient -- Preparation Method
  4669. -------- ------------ --------------------------------
  4670. 2 tablespoons olive oil
  4671. 8 ounces fresh white mushrooms -- sliced (about 2 1/2
  4672. 1 teaspoon minced garlic
  4673. 1 loaf Italian bread (8 to 10 ounces)
  4674. OR
  4675. 4 individual Italian rolls
  4676. 1 15 ounce can black beans -- drained, rinsed and
  4677. lightly crushed
  4678. 1 4 ounce can chopped mild green chilies -- drained
  4679. 1/4 cup chunky mild or medium salsa
  4680. 2 cups (8 ounces) shredded Monterey jack cheese
  4681.  
  4682. Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil
  4683. until hot. Add mushrooms and garlic; cook, stirring occasionally, until
  4684. the mushroom liquid has evaporated, about 10 minutes.
  4685.  
  4686. Cut bread in half horizontally; scoop out center leaving a 1/2-inch thick
  4687. shell; set aside.
  4688.  
  4689. In a medium bowl combine black beans, green chilies and salsa.
  4690.  
  4691. Sprinkle about half the cheese over the bottom half of the bread. Spoon
  4692. about half the mushroom mixture over cheese. Spread bean mixture over
  4693. mushrooms; top with remaining mushrooms, then remaining cheese.
  4694.  
  4695. Gently press top of bread over filling; wrap tightly in aluminum foil.
  4696. Bake until heated through and cheese has melted, about 15 minutes. Remove
  4697. from foil and cut the Italian loaf into quarters; serve with mixed greens
  4698. and fruit, if desired.
  4699.  
  4700. Source:
  4701. "The Mushroom Council"
  4702. Yield:
  4703. "4 "
  4704.  
  4705.  
  4706.  
  4707.  
  4708.  
  4709.  
  4710.  
  4711. - - - - - - - - - - - - - - - - - - -
  4712.  
  4713.  
  4714.  
  4715.  
  4716. Nutr. Assoc. : 0
  4717. * Exported from MasterCook *
  4718.  
  4719. Cauliflower Pakora
  4720.  
  4721. Recipe By :
  4722. Serving Size : 4 Preparation Time : 0:00
  4723. Categories : 8/28-9/3
  4724. Amount Measure Ingredient -- Preparation Method
  4725. -------- ------------ --------------------------------
  4726. REQUIRED INGREDIENTS
  4727. 2 pounds cauliflower -- cut into bite-size-pieces
  4728. 1/4 cup yogurt (thick)
  4729. 1 cup chick pea flour
  4730. 1/4 teaspoon baking powder
  4731. 1/2 teaspoon carom seed (ajwain in Hindi/vaamu in Telug
  4732. 1/4 teaspoon red chili powder
  4733. 1/4 cup water
  4734. Salt -- to taste
  4735. Oil -- to deep fry
  4736.  
  4737. In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same consistency as that of a cake.
  4738.  
  4739. Dip cauliflower pieces in the batter such that they are completely covered with the batter.
  4740.  
  4741. In a deep skillet heat oil on medium and when oil is hot add the batter-covered cauliflower pieces. Fry until this batch is about half done (just about when the color of the batter starts to change) and remove from heat and keep aside.
  4742.  
  4743. Do the same for all the batches. In the end take the first batch and refry them until they turn brown. Repeat for the other batches.
  4744.  
  4745. Goes well with ketchup.
  4746.  
  4747. Cuisine:
  4748. "Indian"
  4749. Source:
  4750. "Amma's Indian Recipes"
  4751. S(Internet address):
  4752. "http://members.tripod.com/~Amma/"
  4753. T(Cooking time):
  4754. "0:30"
  4755.  
  4756.  
  4757.  
  4758.  
  4759. - - - - - - - - - - - - - - - - - - -
  4760.  
  4761.  
  4762.  
  4763.  
  4764. Nutr. Assoc. : 0
  4765. * Exported from MasterCook *
  4766.  
  4767. Portabella Aram
  4768.  
  4769. Recipe By :
  4770. Serving Size : 0 Preparation Time : 0:00
  4771. Categories : Main Course
  4772. Amount Measure Ingredient -- Preparation Method
  4773. -------- ------------ --------------------------------
  4774. 1 large tortilla wrap (any flavor)
  4775. 3/4 cup Gorgonzola (enough to cover entire tortilla)
  4776. 12 washed and dried spinach leaves
  4777. 6 thin slices sauteed egg plant
  4778. 1 large portabella mushroom -- sliced thinly and sauteed
  4779. 1/4 red pepper -- cut into strips and sauteed
  4780. 1 tablespoon olive oil
  4781.  
  4782. Put the gorgonzola on the wrap and warm it until the cheese can be easily spread over the entire wrap. Place the spinach leaves flat on the cheese, covering the whole wrap.
  4783.  
  4784. Do the same with the eggplant slices. Add the portabella and red peppers and then roll very tightly. For sharing, slice into rounds.
  4785.  
  4786. Source:
  4787. "The Mushroom Council"
  4788. S(Internet Address):
  4789. "www.mushroomcouncil.com"
  4790.  
  4791.  
  4792.  
  4793.  
  4794. - - - - - - - - - - - - - - - - - - -
  4795.  
  4796.  
  4797.  
  4798.  
  4799. Nutr. Assoc. : 0
  4800. * Exported from MasterCook *
  4801.  
  4802. Green Bananas in Balsamic-Olive Vinaigrette
  4803.  
  4804. Recipe By :
  4805. Serving Size : 6 Preparation Time : 1:30
  4806. Categories : 8/21-8/27
  4807. Amount Measure Ingredient -- Preparation Method
  4808. -------- ------------ --------------------------------
  4809. 2 cups milk
  4810. Salt
  4811. 4 pounds green bananas -- halved crosswise
  4812. 2/3 cup balsamic vinegar
  4813. Ground black pepper
  4814. 1 2/3 cups olive oil
  4815. 1 cup Kalamata olives -- pitted, quartered
  4816. 4 bay leaves
  4817.  
  4818. TO PREPARE: Bring milk and 2 quarts water to boil in a soup kettle. Add 1 tablespoon salt and bananas. Bring to boil and simmer until bananas are cooked but still firm, 20 to 25 minutes. Drain, peel, and cut bananas, crosswise, into 1/2-inch thick slices.
  4819.  
  4820. Mix vinegar and 1 tablespoon pepper in a large nonreactive bowl. Whisk in oil in a slow, steady stream. Stir in olives, bay leaves, and banana slices. Let stand at room temperature at least 1 hour, then serve.
  4821.  
  4822. (Can be refrigerated overnight.)
  4823.  
  4824. Description:
  4825. "A tropical salad with bananas boiled in milk and dressed with olive
  4826. oil, balsamic vinegar and black olives."
  4827. Cuisine:
  4828. "Puerto Rican"
  4829. Source:
  4830. "Cook's Magazine April 1990"
  4831.  
  4832.  
  4833.  
  4834.  
  4835. - - - - - - - - - - - - - - - - - - -
  4836.  
  4837. NOTES : An intriguing tropical accompaniment for grilled chicken, fish, or meat. Sweet balsamic vinegar from Italy and Kalamata olives from Greece add a cross-cultural dimension to this version of escabeche - pickled green bananas
  4838.  
  4839.  
  4840.  
  4841.  
  4842. Nutr. Assoc. : 0
  4843. * Exported from MasterCook *
  4844.  
  4845. Chilled Avocado Soup
  4846.  
  4847. Recipe By : "The Great Hot Sauce Book" by Jennifer Trainer Thompson
  4848. Serving Size : 8 Preparation Time : 0:00
  4849. Categories : Soups
  4850. Amount Measure Ingredient -- Preparation Method
  4851. -------- ------------ --------------------------------
  4852. 2 cups buttermilk
  4853. 2 cups avocado pulp -- about 2 ripe avocado
  4854. 1 cucumber -- peeled and chopped
  4855. 2 tablespoons white onion -- diced
  4856. 1 lime -- zest and juice
  4857. 1 teaspoon salt
  4858. 1 teaspoon white pepper
  4859. 2 cups milk
  4860. 1 cup water
  4861. 2 tablespoons jalapeno sauce*
  4862. sour cream -- for garnish
  4863.  
  4864. Blend buttermilk and avocados in blender then add cucumber, onion, lime
  4865. juice (reserving the zest), salt and pepper. With blender running, add
  4866. milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour
  4867. cream and a little lime zest.
  4868.  
  4869. Source:
  4870. "THe Searchable Online Archive of Recipes (SOAR)"
  4871.  
  4872.  
  4873.  
  4874.  
  4875. - - - - - - - - - - - - - - - - - - -
  4876.  
  4877. NOTES : * Or another smooth green hot sauce with a tangy finis
  4878.  
  4879.  
  4880.  
  4881.  
  4882. Nutr. Assoc. : 0
  4883. * Exported from MasterCook *
  4884.  
  4885. Baked Sweet Potato with Crumbled Blue Cheese
  4886.  
  4887. Recipe By :
  4888. Serving Size : 1 Preparation Time : 0:05
  4889. Categories : Side Dish
  4890. Amount Measure Ingredient -- Preparation Method
  4891. -------- ------------ --------------------------------
  4892. 1 sweet potato
  4893. 1 tablespoon butter
  4894. 1/2 cup (1-2 ounces) crumbled blue cheese
  4895. 1/2 teaspoon chopped fresh herbs or a pinch of dried herbs
  4896.  
  4897. Preheat oven to 425: F. Thoroughly scrub sweet potatoes and dry. Lightly prick potato skin with fork and bake until tender, 40-60 minutes.
  4898.  
  4899. Cut slit in top of potato, approximately three-quarters the length of potato. Push in ends of potato gently and fluff with fork.
  4900.  
  4901. After sweet potato is cooked, split open and top with butter, crumbled blue cheese and fresh herbs. Serve immediately.
  4902.  
  4903. Source:
  4904. "American Dairy Association"
  4905. S(Internet Address):
  4906. "http://www.ilovecheese.com/"
  4907. T(Cook Time):
  4908. "1:00"
  4909.  
  4910.  
  4911.  
  4912.  
  4913. - - - - - - - - - - - - - - - - - - -
  4914.  
  4915.  
  4916.  
  4917.  
  4918. Nutr. Assoc. : 0
  4919. * Exported from MasterCook *
  4920.  
  4921. Fresh Shiitake Stir Fry
  4922.  
  4923. Recipe By :
  4924. Serving Size : 4 Preparation Time : 0:00
  4925. Categories : Main Course
  4926. Amount Measure Ingredient -- Preparation Method
  4927. -------- ------------ --------------------------------
  4928. 2 tablespoons Peanut oil
  4929. 1 pound Fresh Broccoli -- cut
  4930. 12 ounces Fresh Shiitake mushrooms
  4931. 2 medium Green onions -- chopped
  4932. 1/4 cup Dry Roasted Cashews
  4933. 1 tablespoon Water
  4934. 1/4 teaspoon Salt
  4935. 1/4 teaspoon Ground Nutmeg
  4936.  
  4937. Place frying pan over high heat, add oil. When oil is hot, add broccoli and salt. Stir fry for 1 minute. Add water and cook, stirring until broccoli is tender, yet crisp.
  4938.  
  4939. Remove broccoli and set aside. Add mushrooms, onions and nutmeg. Stir fry until juices evaporate (about 3 minutes).
  4940.  
  4941. Return broccoli to frying pan and stir to mix. Top with cashews.
  4942.  
  4943. Source:
  4944. "The Mushroom Council"
  4945. S(Internet Address):
  4946. "www.mushroomcouncil.com"
  4947.  
  4948.  
  4949.  
  4950.  
  4951. - - - - - - - - - - - - - - - - - - -
  4952.  
  4953. Serving Ideas: Serve with steamed rice.
  4954.  
  4955.  
  4956.  
  4957.  
  4958. Nutr. Assoc. : 0
  4959. * Exported from MasterCook *
  4960.  
  4961. Champagne Risotto
  4962.  
  4963. Recipe By :
  4964. Serving Size : 6 Preparation Time : 0:00
  4965. Categories : Side Dish
  4966. Amount Measure Ingredient -- Preparation Method
  4967. -------- ------------ --------------------------------
  4968. 1 cup chopped onion
  4969. 1 tablespoon butter
  4970. 1 cup uncooked arborio or medium grain rice
  4971. 1 cup dry Champagne
  4972. 4 cups reduced-sodium chicken broth -- heated
  4973. 1/4 cup freshly grated Parmesan cheese
  4974.  
  4975. Cook onion in butter until soft in large skillet over medium-high heat. Add rice and stir 2 to 3 minutes. Add Champagne; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue to add 1/2 cup broth at a time, stirring and simmering until fully absorbed before adding each addition.
  4976.  
  4977. Risotto is done when rice is creamy and still has a slight bite. It will take approximately 25 to 30 minutes. Stir in cheese. Serve immediately.
  4978.  
  4979. Source:
  4980. "The Rice Council"
  4981. S(Internet Address):
  4982. "www.usarice.com"
  4983.  
  4984.  
  4985.  
  4986.  
  4987. - - - - - - - - - - - - - - - - - - -
  4988.  
  4989.  
  4990.  
  4991.  
  4992. Nutr. Assoc. : 0
  4993. * Exported from MasterCook *
  4994.  
  4995. Artichoke Roman Style
  4996.  
  4997. Recipe By :
  4998. Serving Size : 4 Preparation Time : 0:00
  4999. Categories : Appetizer
  5000. Amount Measure Ingredient -- Preparation Method
  5001. -------- ------------ --------------------------------
  5002. 4 large California artichokes
  5003. 1 Lemon -- cut in half
  5004. Coarse salt -- to taste
  5005. 1/4 cup Fresh mint leaves -- chopped
  5006. 1 tablespoon Garlic -- minced
  5007. 1/2 cup Olive oil
  5008.  
  5009. Wash artichokes; remove outer leaves until pale yellow leaves are exposed. Cut off top two inches and stems so artichokes will sit upright. Remove fuzzy centers and rub all surfaces with half of lemon. Add juice of remaining lemon to water and dip artichokes to preserve green color.
  5010.  
  5011. Mix mint and garlic with 1/4 cup olive oil and spoon into hollows of artichokes. Place in pan just large enough to hold them upright. Add water to depth of three inches, remaining olive oil and salt to taste. Bring to a boil. Reduce heat, cover and simmer 25 minutes or until just tender.
  5012.  
  5013. Cooking will vary with size of artichokes. Remove artichokes, drain and hold warm. Reduce cooking liquid until of a syrupy consistency. Spoon sauce over artichokes and serve.
  5014.  
  5015. Source:
  5016. "California Artichoke Advisory Board"
  5017. S(Internet Address):
  5018. "http://www.artichokes.org/"
  5019.  
  5020.  
  5021.  
  5022.  
  5023. - - - - - - - - - - - - - - - - - - -
  5024.  
  5025.  
  5026.  
  5027.  
  5028. Nutr. Assoc. : 0
  5029. * Exported from MasterCook *
  5030.  
  5031. Pineapple Pilaf
  5032.  
  5033. Recipe By :
  5034. Serving Size : 6 Preparation Time : 0:00
  5035. Categories : Side Dish
  5036. Amount Measure Ingredient -- Preparation Method
  5037. -------- ------------ --------------------------------
  5038. 1 tablespoon butter or margarine
  5039. 1 cup sliced green onions
  5040. 1/2 cup chopped walnuts
  5041. 1/2 cup raisins
  5042. 1/2 teaspoon salt
  5043. 1/2 teaspoon ground ginger
  5044. 3 cups cooked rice
  5045. 1 (8 ounce) ca pineapple tidbits -- drained
  5046.  
  5047. Heat butter in large skillet over medium-high heat.
  5048.  
  5049. Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.
  5050.  
  5051. Source:
  5052. "The Rice Council"
  5053. S(Internet Address):
  5054. "www.usarice.com"
  5055.  
  5056.  
  5057.  
  5058.  
  5059. - - - - - - - - - - - - - - - - - - -
  5060.  
  5061.  
  5062.  
  5063.  
  5064. Nutr. Assoc. : 0
  5065. * Exported from MasterCook *
  5066.  
  5067. Smashed Radishes in Soy Dressing
  5068.  
  5069. Recipe By :
  5070. Serving Size : 4 Preparation Time : 0:00
  5071. Categories : Chinese Vegetables
  5072. Amount Measure Ingredient -- Preparation Method
  5073. -------- ------------ --------------------------------
  5074. 2 dozen fresh red radishes
  5075. 3 tablespoons Peanut oil
  5076. 2 teaspoons Salt
  5077. 1 teaspoon Sesame oil
  5078. 1 teaspoon White vinegar
  5079. 1/4 teaspoon Fresh ginger juice
  5080. 1 teaspoon Sugar
  5081. Chinese parsley garnish
  5082. 3 teaspoons Thin soy sauce
  5083.  
  5084. Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them not mash them so dressing can get into flesh.
  5085.  
  5086. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.
  5087.  
  5088. Prepare dressing Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired.
  5089.  
  5090. Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes.
  5091.  
  5092. If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.
  5093.  
  5094. S(Internet Address):
  5095. ""
  5096.  
  5097.  
  5098.  
  5099.  
  5100. - - - - - - - - - - - - - - - - - - -
  5101.  
  5102.  
  5103.  
  5104.  
  5105. Nutr. Assoc. : 0
  5106. * Exported from MasterCook *
  5107.  
  5108. Easy Dill Pickles
  5109.  
  5110. Recipe By :
  5111. Serving Size : 12 Preparation Time : 0:00
  5112. Categories : Pickles Preserve
  5113. Amount Measure Ingredient -- Preparation Method
  5114. -------- ------------ --------------------------------
  5115. 4 dozen Pickling Cucumbers
  5116. 1 Bunch Dill
  5117. 1 quart Cider Vinegar
  5118. 8 cups Water
  5119. 1 cup Pickling Salt
  5120. 1 Cloves Garlic -- peeled
  5121.  
  5122. Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours.
  5123. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal.
  5124.  
  5125. Makes 12 Pints
  5126.  
  5127.  
  5128.  
  5129.  
  5130.  
  5131. - - - - - - - - - - - - - - - - - - -
  5132.  
  5133. NOTES : Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long
  5134.  
  5135.  
  5136.  
  5137.  
  5138. Nutr. Assoc. : 0
  5139. * Exported from MasterCook *
  5140.  
  5141. Brazilian Rice
  5142.  
  5143. Recipe By :
  5144. Serving Size : 0 Preparation Time : 0:00
  5145. Categories :
  5146. Amount Measure Ingredient -- Preparation Method
  5147. -------- ------------ --------------------------------
  5148. 500 g white rice (dry-cooking from Surinam)
  5149. 1 clove garlic
  5150. some salt 'n pepper
  5151. olive oil
  5152. half an onion
  5153. water (2 cups for 1 cup of rice)
  5154.  
  5155. 1. Cook the rice until dry.
  5156.  
  5157. 2. Meanwhile heat some olive oil in a large frying pan and fry the sliced
  5158. onion and garlic.
  5159.  
  5160. 3. Now fry the rice in this until it becomes dull and stir regularly to
  5161. avoid the rice from sticking. (You can avoid this by adding a little lemon
  5162. juice to the rice).
  5163.  
  5164. 4. After this put the boiling water in the pan and boil the mixture until
  5165. ready.
  5166.  
  5167. 5. When ready put some salt and pepper on it.
  5168.  
  5169.  
  5170.  
  5171. - - - - - - - - - - - - - - - - - - -
  5172.  
  5173. Per serving: 4 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium
  5174. Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
  5175.  
  5176.  
  5177.  
  5178. Nutr. Assoc. : 0 0 0 0 0 0
  5179. * Exported from MasterCook *
  5180.  
  5181. Blue Cheese Salad
  5182.  
  5183. Recipe By :
  5184. Serving Size : 6 Preparation Time : 0:00
  5185. Categories : Salads
  5186. Amount Measure Ingredient -- Preparation Method
  5187. -------- ------------ --------------------------------
  5188. 1 cup Sour cream
  5189. 1 cup Mayonnaise
  5190. 1 tablespoon Dry mustard
  5191. 1 tablespoon Oregano
  5192. 1 tablespoon Fresh ground black pepper
  5193. 4 ounces Blue cheese
  5194. 1/2 tablespoon Garlic oil
  5195. 1 tablespoon Lemon juice
  5196. 1 package Fresh spinach
  5197.  
  5198. Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve.
  5199.  
  5200. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless.
  5201.  
  5202. Yield 6-8 portions
  5203.  
  5204.  
  5205.  
  5206.  
  5207.  
  5208. - - - - - - - - - - - - - - - - - - -
  5209.  
  5210.  
  5211.  
  5212.  
  5213. Nutr. Assoc. : 0
  5214. * Exported from MasterCook *
  5215.  
  5216. Sausage-Stuffed Mushrooms
  5217.  
  5218. Recipe By :
  5219. Serving Size : 40 Preparation Time : 0:00
  5220. Categories : Appetizer
  5221. Amount Measure Ingredient -- Preparation Method
  5222. -------- ------------ --------------------------------
  5223. 1 pound small fresh white mushrooms
  5224. 2 tablespoons vegetable oil -- divided
  5225. 1 (about 3.5 ounces) hot Italian sausage -- casing removed
  5226. 1/4 cup finely chopped onion
  5227. 1/4 cup finely chopped sweet red or green bell peppers
  5228. 1 tablespoon dried Italian flavored bread crumbs
  5229.  
  5230. Heat oven to 400 degrees. Remove mushroom stems; chop enough to make 1/2 cup; reserve. In a medium bowl, place caps, toss with 1 tablespoon of the oil. On a shallow baking pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. In a small skillet, over medium heat, heat remaining 1 tablespoon oil.
  5231.  
  5232. Add sausage, onion, pepper and reserved chopped stems; cook and stir, breaking sausage into smaller pieces with a fork, until cooked through, about 5 minutes. Add liquid collected in the baking pan to the sausage mixture; cook until all liquid has evaporated.
  5233.  
  5234. Remove from heat; stir in breadcrumbs. Turn mushrooms over, stuff with sausage mixture. Bake until stuffing is browned, about 10 minutes, serve hot.
  5235.  
  5236. Source:
  5237. "The Mushroom Council"
  5238. S(Internet Address):
  5239. "www.mushroomcouncil.com"
  5240.  
  5241.  
  5242.  
  5243.  
  5244. - - - - - - - - - - - - - - - - - - -
  5245.  
  5246.  
  5247.  
  5248.  
  5249. Nutr. Assoc. : 0
  5250. * Exported from MasterCook *
  5251.  
  5252. Hot Garlic Eggplant
  5253.  
  5254. Recipe By :
  5255. Serving Size : 6 Preparation Time : 0:00
  5256. Categories : Chinese
  5257. Amount Measure Ingredient -- Preparation Method
  5258. -------- ------------ --------------------------------
  5259. 1 teaspoon chopped fresh ginger
  5260. 1 teaspoon chopped fresh garlic
  5261. 1 teaspoon Hot bean paste
  5262. 2 teaspoons soy sauce
  5263. 1 teaspoon sugar or sucanat
  5264. 1 teaspoon salt (adjust for low sodium version)
  5265. 1/2 cup soup stock or water
  5266. 1 teaspoon chopped green onion
  5267.  
  5268. Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc. Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan.
  5269.  
  5270. On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soy sauce and stock/water.
  5271.  
  5272. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 teaspoon corn starch mixed with 2 teaspoons water. Serve over white/brown rice.
  5273.  
  5274. S(Internet Address):
  5275. ""
  5276.  
  5277.  
  5278.  
  5279.  
  5280. - - - - - - - - - - - - - - - - - - -
  5281.  
  5282.  
  5283.  
  5284.  
  5285. Nutr. Assoc. : 0
  5286. * Exported from MasterCook *
  5287.  
  5288. Cheesy Potato Gratin
  5289.  
  5290. Recipe By :
  5291. Serving Size : 8 Preparation Time : 0:20
  5292. Categories : Side Dish
  5293. Amount Measure Ingredient -- Preparation Method
  5294. -------- ------------ --------------------------------
  5295. 2 pounds Idaho or Yukon Gold potatoes -- peeled and thinly sl
  5296. 1/2 teaspoon salt
  5297. 1/4 teaspoon white pepper
  5298. 1/4 cup snipped fresh chives minced green onions,
  5299. 1 1/2 cups (6 ounces) blue cheese -- crumbled
  5300. 1 cup (4 ounces) freshly grated Parmesan cheese
  5301. 1 cup milk
  5302. 1 clove garlic -- minced
  5303.  
  5304. Preheat oven to 350:F. Grease 2-quart rectangular or oval baking dish about 14x8x2 inches. Overlap one-third of potato slices in one layer in baking dish.
  5305.  
  5306. Sprinkle with one-third of salt, pepper, chives and cheeses. Repeat layers two more times. Combine milk and garlic; pour over potato layers. Bake 1 to 1 1/4 hours or until potatoes are tender and golden brown and liquid is absorbed.
  5307.  
  5308. Source:
  5309. "American Dairy Association"
  5310. S(Internet Address):
  5311. "http://www.ilovecheese.com/"
  5312. T(Cook Time):
  5313. "1:15"
  5314.  
  5315.  
  5316.  
  5317.  
  5318. - - - - - - - - - - - - - - - - - - -
  5319.  
  5320.  
  5321.  
  5322.  
  5323. Nutr. Assoc. : 0
  5324. * Exported from MasterCook *
  5325.  
  5326. Blue Cheese Stuffed Mushrooms
  5327.  
  5328. Recipe By :
  5329. Serving Size : 0 Preparation Time : 0:00
  5330. Categories : Appetizer
  5331. Amount Measure Ingredient -- Preparation Method
  5332. -------- ------------ --------------------------------
  5333. 20 large fresh mushrooms
  5334. 2 tablespoons butter or margarine
  5335. 1/4 cup finely chopped red pepper
  5336. 1/2 cup heavy cream
  5337. 1/3 cup crumbled blue cheese
  5338. 1 1/2 cups cooked rice
  5339. 1 tablespoon minced fresh basil
  5340. 1/8 teaspoon ground white pepper
  5341. Fresh basil -- chopped, for garnish
  5342.  
  5343. Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet.
  5344.  
  5345. Add cream; bring to a boil. Reduce heat and add cheese; cook until melted. Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan.
  5346.  
  5347. Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.
  5348.  
  5349. Source:
  5350. "The Rice Council"
  5351. S(Internet Address):
  5352. "www.usarice.com"
  5353.  
  5354.  
  5355.  
  5356.  
  5357. - - - - - - - - - - - - - - - - - - -
  5358.  
  5359.  
  5360.  
  5361.  
  5362. Nutr. Assoc. : 0
  5363. * Exported from MasterCook *
  5364.  
  5365. Baked Black Beans
  5366.  
  5367. Recipe By :
  5368. Serving Size : 8 Preparation Time : 0:00
  5369. Categories : Side Dish
  5370. Amount Measure Ingredient -- Preparation Method
  5371. -------- ------------ --------------------------------
  5372. 6 sun-dried tomatoes
  5373. Vegetable cooking spray
  5374. 1 cup chopped onion
  5375. 4 cloves garlic -- minced
  5376. 1/2 (1/2 to 1) jalapeno pepper -- seeds and veins disc
  5377. 2 15 ounce can black beans -- drained and rinsed
  5378. 2 cups frozen thawed whole kernel corn
  5379. 1 tablespoon (1 to 2) honey
  5380. 1 cup finely chopped cilantro
  5381. 3/4 teaspoon dried tarragon leaves
  5382. 1 bay leaf
  5383. 1/2 cup (2 ounces) fat-free Cheddar cheese
  5384. 1/2 cup (2 ounces) crumbled Mexican white or farme
  5385.  
  5386. Pour hot water over sun-dried tomatoes in small bowl, let stand until tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop.
  5387.  
  5388. Spray large saucepan with cooking spray; heat over medium heat until hot. Saute onion, garlic and jalapeqo pepper until tender, about 5 minutes.
  5389.  
  5390. Combine all ingredients, except cheeses, in 1 1/2-quart casserole; sprinkle cheeses over top. Bake, covered, at 350 degrees F until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard bay leaf.
  5391.  
  5392. Source:
  5393. "American Dry Bean Board"
  5394. S(Internet Address):
  5395. "http://adbb-sql.cdirect.com/"
  5396.  
  5397.  
  5398.  
  5399.  
  5400. - - - - - - - - - - - - - - - - - - -
  5401.  
  5402.  
  5403.  
  5404.  
  5405. Nutr. Assoc. : 0
  5406. * Exported from MasterCook *
  5407.  
  5408. Eggplant Croquettes
  5409.  
  5410. Recipe By :
  5411. Serving Size : 4 Preparation Time : 0:00
  5412. Categories : Londontowne Vegetables
  5413. Amount Measure Ingredient -- Preparation Method
  5414. -------- ------------ --------------------------------
  5415. 2 Eggplants -- peeled & cubed
  5416. 1 cup Sharp cheese -- grated
  5417. 1 cup Bread crumbs -- seasoned
  5418. 2 Eggs
  5419. 2 tablespoons Parsley -- fresh, chopped
  5420. 2 tablespoons Onion
  5421. 1 Clove garlic -- minced
  5422. 1 cup Corn oil
  5423. 1 teaspoon Salt
  5424. 1/2 teaspoon Pepper
  5425.  
  5426. In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 minutes on each side.
  5427.  
  5428. Source:
  5429. "Mrs. Robert F Lewis"
  5430.  
  5431.  
  5432.  
  5433.  
  5434. - - - - - - - - - - - - - - - - - - -
  5435.  
  5436.  
  5437.  
  5438.  
  5439. Nutr. Assoc. : 0
  5440. * Exported from MasterCook *
  5441.  
  5442. Broccoli Baked Potatoes
  5443.  
  5444. Recipe By :
  5445. Serving Size : 6 Preparation Time : 0:00
  5446. Categories : Side Dishes
  5447. Amount Measure Ingredient -- Preparation Method
  5448. -------- ------------ --------------------------------
  5449. 6 medium Idaho potatoes
  5450. 3 stalks broccoli
  5451. 1/4 cup skim milk
  5452. 1 cup shredded Cheddar cheese
  5453. 1/8 tablespoon pepper
  5454.  
  5455. Scrub potatoes. Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake at 350: until done, 30 to 60 minutes, depending on size.
  5456.  
  5457. Peel broccoli stems. Steam whole stalks just until tender and chop finely.
  5458.  
  5459. Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli. Add the milk, 3/4 cup cheese and pepper. Mash together until the mixture is pale green with dark green flecks.
  5460.  
  5461. Heap into the potato jackets and sprinkle with remaining cheese. Return in oven to heat through (about 15 minutes).
  5462.  
  5463. Source:
  5464. "The Idaho Potato Commission"
  5465. S(Internet Address):
  5466. "www.idahopotato.com"
  5467.  
  5468.  
  5469.  
  5470.  
  5471. - - - - - - - - - - - - - - - - - - -
  5472.  
  5473.  
  5474.  
  5475.  
  5476. Nutr. Assoc. : 0
  5477. * Exported from MasterCook *
  5478.  
  5479. Grilled Mushrooms with Sherry
  5480.  
  5481. Recipe By :
  5482. Serving Size : 8 Preparation Time : 0:00
  5483. Categories : Appetizer
  5484. Amount Measure Ingredient -- Preparation Method
  5485. -------- ------------ --------------------------------
  5486. 1 pound small to medium-sized fresh white mushroom
  5487. 2 tablespoons olive oil
  5488. 1/2 teaspoon salt
  5489. 1/4 teaspoon ground black pepper
  5490. 3 tablespoons unsalted butter
  5491. 1 teaspoon minced fresh garlic
  5492. 1/4 cup dry sherry
  5493. 1/4 cup chopped fresh parsley
  5494.  
  5495. Preheat grill or broiler. Remove mushroom stems; half mushrooms. In a medium bowl, combine oil, salt and pepper; add mushrooms and toss well. Add garlic; cook and stir until softened and pale gold, about 1 minute.
  5496.  
  5497. Transfer mushrooms to a vegetable grate or rack in a broiler pan; grill or broil until lightly browned and softened, turning occasionally, about 5 minutes. Meanwhile, in a medium saucepan, melt butter.
  5498.  
  5499. Add sherry; simmer for 1 minute, Stir in mushrooms and parsley; toss well. Serve over grilled hamburgers, or toasted French or Italian bread as an appetizer.
  5500.  
  5501. Source:
  5502. "The Mushroom Council"
  5503. S(Internet Address):
  5504. "www.mushroomcouncil.com"
  5505.  
  5506.  
  5507.  
  5508.  
  5509. - - - - - - - - - - - - - - - - - - -
  5510.  
  5511.  
  5512.  
  5513.  
  5514. Nutr. Assoc. : 0
  5515. * Exported from MasterCook *
  5516.  
  5517. Baked Potatoes Stuffed with Spinach, Parmesan and Mushrooms
  5518.  
  5519. Recipe By :
  5520. Serving Size : 6 Preparation Time : 1:30
  5521. Categories :
  5522. Amount Measure Ingredient -- Preparation Method
  5523. -------- ------------ --------------------------------
  5524. 6 large Baked Potatoes
  5525. 1 package frozen spinach -- thawed
  5526. 1 1/4 cups grated Parmesan cheese
  5527. 1 3/4 cups sliced mushrooms
  5528. 6 tablespoons butter
  5529. 1/2 teaspoon salt
  5530. Black pepper
  5531.  
  5532. Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl with two-thirds of the butter. Place potato shells in a baking dish. Sauti mushrooms in the remaining third of the butter and add a little salt. Thaw spinach or heat on low until just thawed, then drain completely. Mash and blend potato and butter together until well-blended, add cheese, spinach and mushrooms. Add extra seasoning if desired. Spoon mixture back into potato shells and place in 350:F oven for another 15 minutes, until heated through. Serve immediately.
  5533.  
  5534. For a main dish, two halves make a serving.
  5535.  
  5536. Description:
  5537. "A tasty vegetarian main dish."
  5538. Source:
  5539. "Earth Kitchen Cookbook by Dee Bell"
  5540. Ratings : Cholesterol Rating 3 Complete Meal 7
  5541. Complexity 1 Cost 2
  5542. Depth 3 Difficulty 2
  5543. Fanciness 3 Fat Content 4
  5544. Good For Crowds 7 Kid Appeal 7
  5545. Serving Temperature 10
  5546.  
  5547.  
  5548.  
  5549. - - - - - - - - - - - - - - - - - - -
  5550.  
  5551. NOTES : Use your imagination and vary accordingly. Try adding toasted seeds to the mixture for extra protein
  5552.  
  5553.  
  5554.  
  5555.  
  5556. Nutr. Assoc. : 0
  5557. * Exported from MasterCook *
  5558.  
  5559. Cherry Walnut Rice
  5560.  
  5561. Recipe By :
  5562. Serving Size : 6 Preparation Time : 0:10
  5563. Categories : Side Dish
  5564. Amount Measure Ingredient -- Preparation Method
  5565. -------- ------------ --------------------------------
  5566. 1 6 ounce pack long grain & wild rice mix
  5567. 1 16 1/2 ounce pitted dark sweet cherries -- rinsed and drained
  5568. 1/2 cup chopped walnuts
  5569. 1/2 cup sliced waterchestnuts
  5570. 1/2 teaspoon freshly grated orange peel
  5571.  
  5572. Prepare rice mix as package directs. When rice is cooked, add remaining ingredients; mix lightly to blend.
  5573.  
  5574. Serve at once.
  5575.  
  5576. Source:
  5577. "Pacific Northwest Canned Pears"
  5578. S(Internet Address):
  5579. "http://www.pnw-cannedpears.com/"
  5580. T(Cooking time):
  5581. "0:30"
  5582.  
  5583.  
  5584.  
  5585.  
  5586. - - - - - - - - - - - - - - - - - - -
  5587.  
  5588.  
  5589.  
  5590.  
  5591. Nutr. Assoc. : 0
  5592. * Exported from MasterCook *
  5593.  
  5594. Polenta with Roasted Red Pepper Sauce
  5595.  
  5596. Recipe By :
  5597. Serving Size : 8 Preparation Time : 0:00
  5598. Categories : Main Course
  5599. Amount Measure Ingredient -- Preparation Method
  5600. -------- ------------ --------------------------------
  5601. 3/4 cup yellow cornmeal
  5602. 2 cups boiling water
  5603. 6 ounces blue cheese -- crumbled
  5604. Salt & pepper
  5605. Butter
  5606. 2 medium zucchini -- sliced sauteed
  5607. 2 (12-ounce) j roasted red peppers -- drained pureed
  5608. 2 teaspoons sugar
  5609.  
  5610. Gradually stir cornmeal into boiling water in large saucepan; cook over low heat until thick, stirring constantly. Stir in 4 oz. blue cheese; season with salt and pepper. Pour into buttered 8-inch cake pan and chill (1 hour).
  5611.  
  5612. Heat jar peppers and sugar in small saucepan until hot. Cut polenta into wedges; saute in oil until browned. Serve with pepper sauce and hot zucchini; sprinkle with remaining blue cheese.
  5613.  
  5614. Source:
  5615. "American Dairy Association"
  5616. S(Internet Address):
  5617. "http://www.ilovecheese.com/"
  5618.  
  5619.  
  5620.  
  5621.  
  5622. - - - - - - - - - - - - - - - - - - -
  5623.  
  5624.  
  5625.  
  5626.  
  5627. Nutr. Assoc. : 0
  5628. * Exported from MasterCook *
  5629.  
  5630. Apple Slaw
  5631.  
  5632. Recipe By :
  5633. Serving Size : 5 Preparation Time : 0:00
  5634. Categories : Salads
  5635. Amount Measure Ingredient -- Preparation Method
  5636. -------- ------------ --------------------------------
  5637. 2 Apples -- thinly sliced
  5638. 2 tablespoons Lemon Juice
  5639. 3 cups Shredded Cabbage
  5640. 1 Stalk Celery -- chopped
  5641. 1 Carrot -- grated
  5642. 1 medium Onion -- thinly sliced
  5643. 1/2 cup Sour Cream
  5644. 1/4 cup Mayonnaise
  5645. 3/4 teaspoon Celery Salt
  5646.  
  5647. Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve.
  5648.  
  5649.  
  5650.  
  5651.  
  5652.  
  5653. - - - - - - - - - - - - - - - - - - -
  5654.  
  5655. NOTES : Lemon juice keeps apples from discoloring
  5656.  
  5657.  
  5658.  
  5659.  
  5660. Nutr. Assoc. : 0
  5661. * Exported from MasterCook *
  5662.  
  5663. Chunky Garden Gazpacho
  5664.  
  5665. Recipe By :
  5666. Serving Size : 4 Preparation Time : 0:00
  5667. Categories : Soups
  5668. Amount Measure Ingredient -- Preparation Method
  5669. -------- ------------ --------------------------------
  5670. 1 15 ounce can tomato sauce -- 1 1/2 cup
  5671. 2 tablespoons olive oil
  5672. 2 tablespoons red wine vinegar
  5673. 1 tablespoon honey
  5674. 1 medium tomato -- cut in 1/2" cubes
  5675. 1 medium green pepper -- chopped
  5676. 1 small sweet red pepper -- chopped
  5677. 1 stalk celery -- chopped
  5678. 1 clove garlic -- finely minced
  5679. 1/2 cucumber -- seeded & chopped
  5680. 1 scallion -- chopped
  5681. 1/2 teaspoon hot pepper sauce
  5682. 1/2 teaspoon black pepper
  5683.  
  5684. In a medium size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled.
  5685.  
  5686. Source:
  5687. "The Searchable Online Archive of Recipes (SOAR)"
  5688.  
  5689.  
  5690.  
  5691.  
  5692. - - - - - - - - - - - - - - - - - - -
  5693.  
  5694. Serving Ideas: GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topp
  5695.  
  5696. NOTES : VARIATIONS: - add 2 tablespoons chopped fresh mint leaves; omit hot pepper sauce ~ for a thinner soup, stir in tomato juice or vegetable cocktail juice to desired consistency. Serve with a substantial salad, and/or a cheese platter
  5697.  
  5698.  
  5699.  
  5700.  
  5701. Nutr. Assoc. : 0
  5702. * Exported from MasterCook *
  5703.  
  5704. Easy Florentine Rice
  5705.  
  5706. Recipe By :
  5707. Serving Size : 6 Preparation Time : 0:00
  5708. Categories : Side Dish
  5709. Amount Measure Ingredient -- Preparation Method
  5710. -------- ------------ --------------------------------
  5711. 1/2 pound fresh spinach
  5712. 1 tablespoon butter or margarine
  5713. 1 medium red bell pepper
  5714. 1/2 cup sliced green onions
  5715. 3 cloves garlic -- minced
  5716. 1/4 teaspoon ground white pepper
  5717. 1/4 teaspoon dried whole rosemary -- crushed
  5718. 3 cups cooked rice
  5719. 1/2 cup fresh grated Parmesan cheese
  5720. 1/3 cup pine nuts -- toasted
  5721.  
  5722. Remove stems from spinach; wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat; add spinach, red bell pepper, onions, garlic, pepper and rosemary.
  5723.  
  5724. Cook 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted.
  5725.  
  5726. Source:
  5727. "The Rice Council"
  5728. S(Internet Address):
  5729. "www.usarice.com"
  5730.  
  5731.  
  5732.  
  5733.  
  5734. - - - - - - - - - - - - - - - - - - -
  5735.  
  5736.  
  5737.  
  5738.  
  5739. Nutr. Assoc. : 0
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