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1993-09-04
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Here's a "VEGETARIAN" recipe for newlyweds that you can put in
the cookbook.
HONEYMOON SALAD
Lettuce cut up without dressing.
That's it. Nothin' to it. }:)
Bob Hogan
■ SLMR 2.0ß ■ ════════ Eyes Back In Head...Toes a Wigglin' ════════
I particularly like this homemade corn relish. I appears every year on
the Holiday buffets as my home. The colors help to set the tone of the
table.
---------- Recipe via Meal-Master (tm) v7.01
Title: Corn Relish
Categories: Relishes
Servings: 8
1 1/2 c Cider vinegar 1 lg Red Bell Pepper, seeded, an
1/2 c Sugar Chopped
1/2 ts Salt 2 c Fresh or frozen corn kernel
1/2 ts Celery seeds 1 c Diced celery
1/2 ts Mustard seed 1/2 c Finely chopped onion
1 lg Green Bell Pepper, seeded, 1 Jalepeno pepper, seeded and
And chopped Finely chopped
1. In a medium stainless steel, enameled or glass sauce pan, combine the
vinegar, sugar, salt, celery seed and mustard seeds. Bring to a boil over
high heat, then lower and simmer, stirring for 1 minute. Add the peppers,
corn, celery, and onion. Return to a boild and cook for 10 minutes or
until the vegetable have softened. Remove from heat. Let cool to room
temperature.
2. May be stored in refrigerator for up to four days, or frozen and stored
in the freezer for a couple of months.
Larry Bibich
-----
■ SPEED 1·10 [NR] ■ Mr. Potato Head meets the Veg-o-matic
----------------- Meal-Master ------------------
Title: Tater Tot Casserole
Categories: Casserole, Main dish
Servings: 6
2 lb Ground Chuck
1 ea Onion, Chopped
12 oz Sour Cream
10.75 oz Cream of Chicken Soup
10.75 oz Cream of Mushroom Soup
16 oz Cheddar Cheese, Shredded
1 lg Bag of Tater Tots
Directions:
Brown ground chuck and chopped onion; season with salt and pepper.
Drain.
Layer other ingredients into baking dish.
Top with large bag of Tater Tots.
Bake at 350 degrees for 1 hour or until brown and heated through.
Bob Hogan
-----
* OLX 2.1 TD * Behind every great man is an amazed mother-in-law.
---------- Recipe via Meal-Master (tm) v7.01
Title: Bogracs Gulyas - kettle goulash (Hungarian)
Categories: Main dish, Soups, Meats
Servings: 6
2 tb Bacon fat 3 lb Stewing beef, 1" cubes
5 Onions, coarsely chopped 2 Boiling potatoes
2 Green peppers, chopped Salt and pepper
3 Garlic cloves, minced 1 lb Tomatoes, chopped
4 c Chicken stock 6 oz Tomato paste
2 tb Hungarian paprika Sour cream, room
temp
1/2 ts Marjoram
Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic
until the onions are limp and transparent. Stir in the paprika off the heat.
Add beef and remaining ingredients except potatos and sour cream. Stir
to combine. Bring to a boil, simmer, partially covered for 1 hr. until
meat is tender. Parboil potatoes for 8-10 min. Peel and cut into 1.5 in.
cubes. Add them, tomatoes, peppers, and marjoram to pan. Partially cover
and cook over med. heat for 25-35 min. Skim off surface fat, and serve in
deep dish with sour cream.
Clay Irving
-----
++++++++++++++++++++++++++++++
I never realized cocktail onions were a special variety. Are you
pulling my onion leg? <g> I take it you mean the onions are in clumps
in the ground beneath each blade? Where did you get the seeds?
++++++++++++++++++++++++++++++
---------- Recipe via Meal-Master (tm) v7.00 (*P)
Title: Chinese Coleslaw
Categories: Salads, Vegetables
Servings: 12
----------------------CABBAGE MIXTURE----------------------
1 Head of green cabbage
1 bn Green onions
-----------------------SPICE MIXTURE-----------------------
3/4 c Sliced almonds
2 pk Ramen noodles; slightly
-crushed
1/2 c Sesame seeds
1/2 c Butter
-------------------------DRESSING-------------------------
1 c Oil
1/4 c Sugar
2 tb Accent
1/2 c Vinegar
1 1/2 ts -Salt
1 ts -Pepper
Chop up cabbage and green onions and store in a bag
prior to continuing recipe.
Combine spice mixture ingredients. Saute lightly;
set aside.
Combine dressing ingredients.
Mix cabbage mixture, spice mixture and dressing
together just before serving.
Source: Donna Burton; shared by Joyce Burton,
Prodigy Food & Wine Board
-----
**************************************
Hi John, when I was a kid living in Arkansas, there was a plant that
grew wild in the woods that we called 'poke salad'. You cooked it just
like you would spinach or greens, and that is what it looked like after it
was cooked. Is this the same stuff? Wasn't there a song called
'poke salad Annie' back in the 60's ?
**************************************
Creole Potato Salad Recipe:
ice cold boiled potatoes
2 cups mayonnaise
2 young green onions
2 hard boiled eggs
1 large stalk of celery
2 green bell peppers
4 green pickles
1/2 lemon or lime
1/2 tsp black pepper
salt to taste
slice potatoes, cut celery fine, chop all other ingredients, mix in
china or earthenware bowl, add pepper, mayonnaise, salt, lemon or lime,
mix. Put on ice for 2 hours, serve each portion on a large lettuce
leaf.
These New Orleans recipes date from prior to 1900 and are in current
use. Note that plastic containers are in use now.
John White
*******************************************
When I first arrived in NYC, I wandered into a kosher restaurant and
upset the owners no end when I ordered a glass of milk with my corned
beef sandwich (in ignorance, of course).
*******************************************
Title: Sweet Potato Crunch
Categories: Vegetables
Servings: 4
3 c Cooked sweet potatoes 3/4 c Sugar
1/2 c Butter 1/2 Bag of marshmellows
----------------------------------TOPPING----------------------------------
1 c Brown sugar 1 c Chopped nuts (pecans)
1/2 c Flour-plain 1/3 c Butter
May use can mashed sweet potatoes. Season with vanilla (1 t), salt (1/2
t), cinnamon 1/2 tsp. Whip all together and pour in greased casserole. Mix
topping ingredients on top and bake for 30 minutes in 350 degree oven.
J.R. Byers
-----
*****************************************
You consistantly have the best taglines, not bad looking recipies as
well. I am new at this and get about as much of a charge out of the
taglines as I do out of the threads. As a two finger typist, I am
boggled by the volume of mail you put out. I am impressed!
*****************************************
---------- Recipe via Meal-Master (tm) v7.04
Title: Marinated Carrots
Categories: Vegetables
Servings: 8
2 lb Bag of carrots 3/4 c Vinegar
1 Onion 1 cn Tomato soup
1 Bell pepper 1/2 c Crisco oil
1 c Sugar 1 ts Worcestershire sauce
Boil carrots in salt water until done. Marinate overnight.
J.R. Byers
-----
■ QMPro 1.02 41-2708 ■ I'd rather be Saline.
---------- Recipe via Meal-Master (tm) v7.02 (*P)
Title: Garden Relish
Categories: Amish, Canning, Vegetables
Servings: 12
2 ea Cucumbers
12 Medium-sized onions
4 Green peppers
2 Medium-sized carrots
1/4 c Salt
6 c Granulated sugar
4 c Apple cider vinegar
12 Whole cloves
1 T Mustard seed
2 T Turmeric
Grind cucumbers, onions, peppers and carrots together
until fine. Stir in salt and let set overnight.
Drain well. Mix in remaining ingredients. Place
cloves and mustard seed in cloth bags. Bring to a boil
and simmer gently for 30 minutes. Remove bag of
spices. Spoon into the hot steralized jars and seal.
Makes about 12 pints.
Source: The Best Of Amish Cooking by Phyllis Pellman
Good
Michael Hatala, Prodigy Food & Wine Board
-----
++++++++++++++++++++++++++++++++
I think I'm going to go purchase some of the dried
Habanero's today and slam'em in some home brewed hot sauce
++++++++++++++++++++++++++++++++
Just be sure to keep the bread handy, or maybe, the Pottie-poo! :-))))
++++++++++++++++++++++++++++++++
---------- Recipe via Meal-Master (tm) v7.04
Title: Kaye's Spinach Madeline
Categories: Vegetables
Servings: 6
2 pk Frozen chopped spinach 3/4 ts Celery salt
4 tb Butter 3/4 ts Garlic salt
2 tb Flour Salt to taste
2 tb Chopped onion 6 oz Roll jalapena cheese
1/2 c Evap. milk 1 ts Worchestershire sauce
1/2 c Veg. liquor Red pepper to taste
1/2 ts Black pepper
Cook spinach according to directions on package.
Drain and reserve liquour. Melt butter. Add flour-stir to blended and
smooth, but not brown. Add onion to cook until soft but not brown. Add
liq. slowly stirring constantly. Cook until smooth and thick. Add seasoning
and cheese, cut into small pieces. Stir until melted. Combine with cooked
spinach. May put in casserole with buttered bread crumbs.
J.R. Byers
-----
****************************
WE'RE GETTING A DOG BISCUIT RECIPE FOR THE COOKBOOK!!!!
Sounds whinederful...
****************************
---------- Recipe via Meal-Master (tm) v7.04
Title: SKILLET POTATO PIE
Categories: Vegetables
Servings: 4
1 1/2 lb Red-skinned potatoes 1 Salt and pepper
1/2 c Buttermilk 1 Oil for frying
2 Scallions, minced
Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into
several pieces. Stir in buttermilk and scallions and season with salt and
pepper.Heat just enough oil to coat bottom of non stick skillet. When hot
enough, pour in potato mixture and pat in evenly. Turn the heat to moderate
and cook until the bottom of the pie is crisp and browned. Slide out onto a
plate and cut into wedges.
J.R. Byers
-----
■ OLX 2.2 ■ PERSONAL COMPUTING ... A Terminal Disease.
---------- Recipe via Meal-Master (tm) v7.04
Title: CREAMED ONIONS
Categories: Vegetables
Servings: 4
8 White onions 1/4 ts Cayenne pepper
1/2 pt Whipping cream 4 tb Butter
4 tb Flour 1/2 ts Salt
Peel the onions. Parboil in about 3/4 cup water.
(I do this part in a covered casserole in the microwave). Make white
sauce with rest of ingredients. If you like a stronger onion flavor,
thin the white sauce with part or all of the onion water. Otherwise,
thin it with your choice of cream, milk, water, chicken broth or
whatever flavor you like. Add onions and bake at 325 to 350 until bubbly.
If you're a real creamed onion pig like we are, this will not serve four.
J.R. Byers
-----
■ OLX 2.1 TD ■ If I were any lazier, I'd slip into a coma.
---------- Recipe via Meal-Master (tm) v7.04
Title: LIMA BEANS SMITANE
Categories: Vegetables
Servings: 4
10 oz Lima beans, frozen 1/4 ts Garlic powder
1 Pimento 1/4 ts Salt
1/2 c Sour cream 1/4 ts Pepper
3 tb Chives
Cook limas as package directs. Dice pimento and chop è chives. Drain
limas. Lightly toss all ingredients together. Source: Good Housekeeping
Illustrated
J.R. Byers
-----
* SLMR 2.1a #1952 I hate to repeat gossip, so I'll only say this once.
---------- Recipe via Meal-Master (tm) v7.04
Title: Herbed Corn on the Cob
Categories: Vegetables, Low-cal
Servings: 4
4 x Corn, ears, medium 1/8 ts Chervil, dried
2 tb Margarine 1/8 ts Thyme, dried
1/8 ts Basil, dried
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.
J.R. Byers
-----
***************************
I have a guy at work that says I can't find the recipe for sesame
chicken. Is there anyone out here that can help me? Thanks
***************************
---------- Recipe via Meal-Master (tm) v7.04
Title: Stuffed Zucchini
Categories: Vegetables
Servings: 8
4 Med. Zucchini 1/4 c Grated Parmesian Cheese
3 Green Onions, Sliced 1 Med Tomato, Chopped
2 tb Butter Or Margarine 1/4 ts Salt
1 Slice Bread, Cubed Dash Pepper
Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall;
chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover
loosely and microwave on high (100%) until crisp tender, about 5 to 6
minutes. Cover and microwave reserved pulp, the onions and margarine in a 1
1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir
in bread è cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut
sides up; spoon mixture into shells. Cover loosely and microwave on high
(100%) until hot, 2 to 3 minutes.
J.R. Byers
-----
■ JABBER v1.2 ■ "I'll be Bach." (Johann Sebastian Schwarzenegger)
---------- Recipe via Meal-Master (tm) v7.04
Title: Twice-Baked Potatoes
Categories: Vegetables
Servings: 2
2 Med. Baking Potatoes 2 ts Sliced Green Onions
1/4 c Shredded Cheddar Cheese Milk
1 tb Butter Or Margarine Paprika (Optional)
Scrub baking potatoes with a brush. Prick with a fork in several places.
Place potatoes in a shallow baking dish. Micro-cook, uncovered, on 100%
power for 6 to 8 è minutes or till potatoes are tender. Cut a lengthwise
slice from the top of each potato. Discard the skin from the lengthwise
slices, place the potato portions from the lengthwise slices in a mixing
bowl. Scoop out the insides of the potatoes leaving two 1/4-inch thick
shells; reserve the shells. Add the insides of the potatoes to the mixing
bowl containing the potato portions from the top slices; mash. Stir in
shredded cheddar cheese, butter or margarine and sliced green onion. Beat
in enough milk to give the mixture a stiff consistency. Season to taste
with salt and freshly ground pepper. Pile the mashed potato mixture into
the reserved potato shells. Return to the shallow baking dish. Micro-cook,
uncovered, on 100% power for 2 to 3 minutes or till potato mixture is
heated through. Sprinkle with paprika, if desired.
J.R. Byers
-----
Oui ... laissez les bons temps roulent!
---------- Recipe via Meal-Master (tm) v7.04
Title: Homestyle Zucchini & Tomatoes
Categories: Vegetables
Servings: 4
2 tb Oil 14 1/2 oz (1 Can) Tomatoes *
1 Med Clove Garlic Fine Chop 1 Env. Soup Mix **
4 1/2 c Thinly Sliced Zucchini 1 1/4 ts Basil Leaves
* Tomatoes should be whole peeled tomatoes, drained and chopped. **
Choose one of the Following Soup mixes to be used: Golden Onion or
~------------------------------------------------------ ~------------------
In large skillet, heat oil and cook garlic with zucchini over medium-high
heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix,
thoroughly blended with reserved liquid and basil. Bring to a boil, then
simmer, stirring occasionally, 10 minutes or until zucchini is tender and
sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for
clove of è garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine
zucchini with tomatoes.
Stir in golden onion recipe soup mix thoroughly blended with reserved
liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes,
stirring once.
Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini
is tender, stirring once. Let stand covered 2 minutes.
J.R. Byers
-----
****************************
Long ago one person had told me of using sugar as a seasoning for his
favorite thick sirloin steak, but I have never followed up on use of
sugar. Now I will, thanks.
****************************
---------- Recipe via Meal-Master (tm) v7.02
Title: OVEN FRENCH FRIES
Categories: Vegetables
Servings: 4
6 Medium potatoes
2 T Vegetable Oil
1 oz Italian Seasoning Mix*
1 T Chopped fresh parsley
1 T Chopped fresh cilantro
Salt to taste
Pepper to taste
*Do Not Mix Dressing.
1. Preheat oven to 350 degrees F.
2. Prepare potatoes for french fries. I prefer not to remove skin. But
that's up to you. It takes less time and it tastes better. Don't for-
get to wash the spud's though. Dirt tastes awful..!!
3. Lay out on paper towel and pat dry as much as possible. I hate the
sound of water cookin' in oil. Besides, it splatters.
4. Place potatoes in a large bowl and drizzle'em with oil. Toss'em to coat
them evenly.
5. Lay in a single layer on a large baking sheet; sprinkle dry dressing
mix, parsley and cilantro over potatoes.
6. Bake 35 minutes, then turn'em over one time. Not twice..One Time.
7. Return'em to oven and increase temperature to 450 degrees F and bake 15
minutes longer or until potatoes are tender and become brown.
8. Sprinkle the salt and pepper over'em to taste.
9. This is good stuff..you won't regret fixin' these hummers..!!
NOTE: If ya keep tastin'em, they ain't a gonna last and you'll have to
do'em again.
Bob Hogan
-----
********************
They're Our Veggies,
They're Our Brothers
********************
Title: Green Bean Casserole
Category: Sidedish, casserole
Servings: 6?
Ingredients: 2 lb. can of green beans
1 can mushrooms
3/4 cup of milk
1/8 tsp of pepper
2 8 oz. cans of French onions
Set aside ~half a can of French onions. Mix the rest of the ingred.
together in 2 quart casserole dish. Bake at 350 for 30 minutes. Put
the rest of the onions on the top of the casserole and bake on broil for
another 5 minutes.
Patti Baechle
*****************************
I find its best to be able to remove the bread from the machine, right
away, although I wait about ten minutes for easier removal.
I remove it right away myself, often at the expense of a couple of
singed fingers... :)
****************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Stir Fried Asparagus
Categories: Vegetables
Servings: 4
1 lb Asparagus
1/2 c Water
1/2 t Instant chicken boullion
1 T Cornstarch
1 T Water, cold
2 T Vegetable oil
1 1/2 c Mushrooms, fresh, sliced
1/8 t Pepper, fresh ground blk
Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the
dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in
wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt &
pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to
boiling. Stir in cornstarch mixture. Cook and stir until thickened, about
10 seconds. Serve as a side dish or entree. 90 calories per serving.
Bob Hogan
-----
* SLMR 2.1a #1952 Definition of Upgrade: Take old bugs out, put new ones in
---------- Recipe via Meal-Master (tm) v7.02
Title: Potatoes, Garlic
Categories: Vegetables
Servings: 4
4 Potatoes
10 Garlic cloves, unpeeled
1/4 T Oil
Boil whole or quartered potatoes for 5 minutes.
Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F
for 45 minutes.
Bob Hogan
-----
■ OLX 2.2 ■ God made whisky to keep the Irish from ruling the world!
---------- Recipe via Meal-Master (tm) v7.02
Title: POTATO CAKES
Categories: Vegetables, Appetizers
Servings: 6
2 c Mashed potatoes
1 Egg white, slightly beaten
2 T Chopped onion
2 T All purpose flour
1/8 t Salt
1 Pepper to taste
1 t Oil
In a medium size bowl, combine potatoes, egg white, onion, flour, salt and
pepper. Meanwhile, heat oil in a large skillet over medium high heat.
When hot, put about 2 tablespoons potato mixture for each cake into
skillet. Cook until well browned, then turn with a spatula and cook other
side until brown. Continue making takes, keeping first ones warm. Cal:
74, Fat: 1 g.
Bob Hogan
-----
■ OLX 2.1 TD ■ I'm so far behind, I think I'm first!
---------- Recipe via Meal-Master (tm) v7.02
Title: SCALLOPED POTATOES
Categories: Vegetables
Servings: 6
2 lb Potatoes, peeled, sliced
1/3 c Chopped onion
3 T All purpose flour
1/2 t Salt
1/4 t Pepper
1 T Low fat margarine
3 c Skimmed milk, heated
Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable
spray. Arrange a layer of potatoes in casserole, then sprinkle with some
of onion, flour, salt and pepper. Continue to layer until all potatoes,
onion, flour, salt and pepper are used. Dot top with margarine, then pour
milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60
min longer or until tender. Cal: 166, Fat: 1 g.
Bob Hogan
-----
****************************
You know, I just read an article about Hungarian cooking &
they referred to several different types of paprika - maybe
we're buying the wrong stuff??
****************************
---------- Recipe via Meal-Master (tm) v7.02
Title: ZUCCHINI & TOMATO CASSEROLE
Categories: Vegetables
Servings: 6
4 Zucchini, cubed
1 Pepper to taste
1 T Snipped chives
1 t Low fat margarine
2 Large tomatoes, sliced
1 t Dried leaf basil
1/2 c Shredded low fat cheddar
Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted
spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and
chives into margarine and pour over zucchini. Cover with tomato slices;
sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g.
Bob Hogan
-----
■ SLMR 2.0ß ■ ══Cogito ergo spud: I think therefore I yam.═══
Okay, I've got some more veggie recipes for ya. Use'em in
good health...so to speak.
---------- Recipe via Meal-Master (tm) v7.02
Title: Baked Beans
Categories: Vegetables
Servings: 4
2 cn Pork & Beans (16 oz cans)
1/3 c Bottled Bar-B-Que Sauce
1/4 c Brown Sugar
1/4 c Golden Raisins
1/3 c Tart (Granny Smith) Apples
1/2 c Chopped Onion
8 Bacon Strips
Drain pork and beans and place into oven-proof bowl.
Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown
sugar and raisins. Mix together and lay bacon strips on top.
Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours.
Bob Hogan
-----
■ OLX 2.2 ■ Often a clear conscience is just a poor memory
---------- Recipe via Meal-Master (tm) v7.02
Title: Carrots in Orange-Basil Butter
Categories: Vegetables
Servings: 2
2 Med. Carrots *
1 T Water
1 T Butter Or Margarine
1/8 t Finely Shredded Orange Peel
Pinch Dried Basil, Crushed
Snipped Parsley (Opt.)
* Carrots should be cut into julienne strips.
~-------------------------------------------------------------------------
Place carrot strips in a 1-quart casserole. Sprinkle with water.
Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot
strips are crisp-tender. Let stand, covered, while preparing butter
mixture. For butter mixture, in a custard cup combine butter or
margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power
about 30 seconds or till butter or margarine is melted. Drain Carrots.
Drizzle butter mixture over carrot strips. Garnish with snipped parsley,
if desired.
Bob Hogan
-----
*************************************
You don't think for one minute the alligator's enjoy this do
ya? Why else do you think they love the Everglades..??
*************************************
---------- Recipe via Meal-Master (tm) v7.02
Title: Marinated Mushrooms
Categories: Vegetables
Servings: 8
1 c White wine
1/2 c White wine vinegar
2 T Brown sugar
2 Cloves garlic, minced
1/4 c Sliced green onion
1/4 c Diced red pepper
1 t Hot red pepper flakes
1 lb Small fresh mushrooms, trim
1/2 t Salt
1/4 t Ground black pepper
1/2 t Oregano leaves
Combine wine, viinegar, sugar, garlic, green onion, red pepper and red
pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high
3 to 5 minutes or until mixture is simmering. Add mushrooms. Cover;
microwave at high 6 to 8 minutes or until mushrooms are tender but not
mushy. Stir partway through cooking. Stir in salt, oregano and pepper.
Let stand, covered, for 30 minutes. Transferr to covered jar or
container. Regrigerate up to 1 week.
Bob Hogan
-----
■ SLMR 2.0ß ■ ══Bräîñ dαmægé¿ ô thåñks, í ålréådÿ hávé sºmé.══
Okay, here's a simple "veggie" recipe, for crisp, crunchy, bright-green almost-
raw asparagus.
What you do is this.
Take a bunch of cleaned asparagus (the thin baby kind is the best) and pack it
in ice for 20 or 30 minutes, so it gets real cold. Meanwhile, set a big pot of
water to boiling. When the asparagus is frigid, and the water is at a rolling
boil, drop the asparagus in the water. When it returns to a boil, let the
asparagus cook for just half a minute or so, and then remove it and plunge it
back into the ice.
Let it chill for 10 or 20 minutes, and keep it chilled until serving ... plain,
or with a good dip, or as a salad under a simple vinaigrette.
I'm not sure where I learned this little trick -- it may have been from my
mom's copy of Peg Bracken's "I Hate to Cook Book." But wherever, it's a
failsafe trick for the tastiest asparagus you can imagine -- a far cry from
that mushy olive-green stuff that comes out of cans or overcooked frozen
spears.
Russell King
... Despite the high cost of living, it remains popular.
Well here's another recipe from the GEnie Food & Wine
RoundTable's Online Cooking Club for a tasty vegetable dish.
TATER-MATER SAUTE
12 small red new potatoes, scrubbed clean
2 cloves garlic, minced
1 large red onion (sliced or diced)
1 TBSP olive oil
1 tsp thyme
1/4 tsp basil
2 medium-sized fresh tomatoes, seeded, peeled & coarsely chopped
1 cup mushrooms, brushed clean or wiped clean with damp paper towel,
and sliced (about 8 mushrooms or less than 4 oz)
x freshly ground pepper, to taste
Boil potatoes in salted water. Peel if desired, and cut into
quarters. Saute garlic, onion and mushrooms in olive oil until
wilted, taking care not to burn the garlic. Add thyme, basil,
salt and pepper to taste. Add potatoes. Toss with veggies.
Saute over medium heat about 4 minutes. Add chopped tomatoes and
cook another 3 minutes over high heat, turning mixture often.
NOTE: Do not wash mushrooms in water. They absorb the water
like a sponge, and the recipe will be too watery.
Enjoy!
Alan Cohen
*********************
Title: Frog Eye Salad
16 oz Acini-de-pepe
*********************
What is this??
Here are some from the Rochon Family
----- Recipe via Meal-Master (tm) v7.01
Title: Broiled Potato Skins
Categories: Appetizers, Potatoes, Vegetables
Servings: 48
4 Potatoes, lg
2 ts Margarine
- or
2 ts Butter; sofftened
1 c Cheese Montery Jack
- with Jalapeno Peppers
4 Bacon slices, crisp&crumbled
Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F
oven until tender, about 1 hour. Cool slightly
Cut each potatoe lengthwise into halves, scoop out insides, leaving a 3/8
inch shell. Spread inside of shells with margarine or butter, sprinkle
with salt. Cut each potatoe into six pieces, sprinkle with cheese and
bacon.
Set oven control to broil or 550F. Broil potatoe pieces about 5 inches
from heat until cheese is melted, about 2 minutes.
Makes 48 appetizers.
From: Jacqueline Rochon
Source: The Rochon Family Cookbook (1990)
Vern Olson
-----
■ OLX 2.1 TD ■ Vegetarians eat vegetables. Beware of humanitarians!
----- Recipe via Meal-Master (tm) v7.01
Title: Stuffed mushrooms
Categories: Appetizers
Servings: 36
1 lb Mushrooms
1 Onion; chopped
1/2 Pepper, green; chopped
3 tb Margarine
1 1/2 c Bread crumbs; soft
1/2 ts Tumeric, ground
1/2 ts Thyme, dried
1/2 ts Salt
1/4 ts Pepper
1 tb Butter
Cut stems from mushrooms. Finely chop enough stems to measure 1/3 cup.
Cook and stir chopped mushroom stems, onion and green pepper in 3 tbsp
margarine (or butter) until tender, about 5 minutes. Remove from heat.
Stir in bread crumbs, salt, thyme, tumeric, and pepper.
Heat 1 tbsp. Butter in shallow baking dish until melted. Fill mushroom
caps with stuffing mixture. Place mushrooms, filled side up in baking
dish. Bake uncovered in 350F oven for 15 minutes.
Set oven to Broil. Broil mushrooms with tops 3 - 4 inches from heat for
2 minutes. Serve Hot.
From: Jacqueline Rochon
Source: The Rochon Family Cookbook (1990)
Vern Olson
-----
VO> * OLX 2.2 * Not tonight dear.... I've got a modem . . .
Here are a few recipes for Stuffed Baked Potatoes for the cookbook
if you can use them....
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Perfect Baked Potatoes
Keywords:Potatoes
4 lg potatos
butter or margarine
salt
pepper
paprika
1. Preheat oven to 425° F.
2. Scrub potatoes well under cold running water. Dry thoroughly with
paper towels. With fork, prick skins over entire surface. (Brush
potatoes with salad oil if you like skins soft after baking.)
3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily
pierced with fork or soft when squeezed.
4. Slash an X on top of each potato. Then, holding potato with pot
holders,squeeze ends so steam can escape and potato puffs up.
5. Add a pat of butter to each; sprinkle with salt, pepper and
paprika. Makes 4 servings.
Recipe From: McCall's, April 1982 Joan Johnson
-End Recipe Export-
■ OLX 2.1 TD ■ The majority isn't silent--the government is deaf!
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Stuffed Baked Potatoes
Keywords:Potatoes
4 lg potatoes
1/2 cup milk
2 T butter or margarine
1/2 t salt
1 egg yolk
1. Preheat oven to 425°F. Scrub potatoes; pierce each with a fork.
Place on oven rack; and bake until fork-tender- 50 to 60 minutes.
2. Remove potatoes from oven. Cool slightly; split in half lengthwise.
Gently scoop out potato, keeping shells intact. Turn potato into a
large bowl. Set 6 shells on a baking pan; discard remaining shells.
3. In saucepan, heat milk and butter slowly until butter melts-don't
let mixture boil.
4. With portable electric mixer, beat potato until smooth. Add salt;
gradually beat in warm milk mixture. Add egg yolk, beating well until
mixture is light, fluffy and smooth.
5. Place potato mixture in a large decorating bag with a number-5 star
tip. Pipe into potato shells. Or, spoon potato mixture into shells,
making a swirl at the top.
6. Place potatoes in oven, and bake until hot and tops start to turn
golden. Makes 6 servings.
Recipe From: McCall's, April 1982 Joan Johnson
*********************************
I am not the originator of GLOOP. I have never glooped and at
this stage of my life, do not intend to.
*********************************
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Baked Potatoes, Farmer Style
Keywords:Potatoes, Cheese,
6 lg Idaho Potatoes (about 3 lb)
2 T butter or margarine
3 T salad oil
1 1/4 cups onion, finely chopped
1 1/4 cups green pepper, finely chopped
1/2 cup milk
1/4 cup butter or margarine
1 1/2 t salt
1/4 t pepper
1 t paprika
1 1/2 cups grated Cheddar cheese (6 oz)
1. Preheat oven to 425°F.
2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2
tablespoons butter. Prick skin with fork, to let steam escape durning
cooking.
3. Bake 50 to 60 minutes. Potatoes are done when they can be easily
pierced with fork.
4. Slash tops in an X; then gently squeeze; with fork, remove most of
potato to large bowl, keeping skin intact. Mash potato with fork.
5. In hot oil in medium skillet, saute onion and green pepper until
tender- about 5 minutes. Heat milk.
6. Add sauted vegetables, hot milk, butter, salt, pepper, paprika and
1 cup grated cheese to mashed potato, mixing well with fork. Pile
lightly into potato shells, mounding high. Sprinkle rest of grated
cheese over tops of potatoes, dividing evenly.
7. Return to oven; bake 15 minutes, or until thoroughly hot and cheese
is melted.
Makes 6 servings
Recipe From: McCall's, April 1982 Joan Johnson
-End Recipe Export-
*********************************
All this talk about Poke started me thinking. At least in
southern cooking, there is a whole variety of greens cooked like, the
more mainstream, spinach. The only one of these I've eaten with any
regularity is turnip greens. I just love'um. I have probably eaten
turnip greens at least 20 times for every one time I've had spinach.
My question: With all these dishes inspired by down home
favorites, has anyone seen a turnip green quiche?
*********************************
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Stuffed Baked Potatoes with Cheese Sauce
Keywords:Potatoes, Cheese
4 lg potatoes
1/2 cup milk
2 T butter or margarine
1/2 t salt
1 egg yolk
Cheese Sauce
2 T butter or margarine
2 T flour
1/2 t dry mustard
1/4 t salt
Dash Pepper
Dash cayenne
1 cup milk
1 cup grated sharp Cheddar cheese (1/4 lb)
1. Preheat oven to 425°F. Scrub potatoes; pierce each with a fork.
Place on oven rack; and bake until fork-tender- 50 to 60 minutes.
2. Remove potatoes from oven. Cool slightly; split in half lengthwise.
Gently scoop out potato, keeping shells intact. Turn potato into a
large bowl. Set 6 shells on a baking pan; discard remaining shells.
3. In saucepan, heat milk and butter slowly until butter melts-don't
let mixture boil.
4. With portable electric mixer, beat potato until smooth. Add salt;
gradually beat in warm milk mixture. Add egg yolk, beating well until
mixture is light, fluffy and smooth. Spoon potato mixture into shells,
making a swirl at the top. Return to oven. Bake 10 minutes, or until
hot.
5. Meanwhile, make cheese sauce: In small saucepan, slowly heat
butter; remove from heat; stir in flour, mustard, salt, pepper,
cayenne and milk until smooth.
6. Before serving, spoon cheese sauce over top of each potato.
Makes 6 Servings
Recipe From: McCall's, April 1982 Joan Johnson
-End Recipe Export-
*******************************
Help! I have held large parties; but, I'm about to take on
one that's about 3 times larger than usual - 100 plus folks.
(ACK - what have I *done*??!! <G>) My husband's 40th
birthday is in July. Because he won't let me throw a
birthday party - we are having a wake.
*******************************
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Cheese-Stuffed Baked Potatoes
Keywords:Cheese, Potatoes
4 lg baking potatoes (2 lbs)
3 oz cream Cheese, softened
1/4 cup butter or margarine, soft
2 T green onions, chopped
1/4 t salt
Dash pepper
Paprika
1. Preheat oven to 425° F.
2. Scrub potatoes well under cold running water. Dry thoroughly with
paper towels. With fork, prick skins over entire surface. (Brush
potatoes with salad oil if you like skins soft after baking.)
3. Place potatoes on oven rack; bake 50 to 60 minutes, or until easily
pierced with fork or soft when squeezed.
4. Remove a thin slice from top of each potato. Scoop out inside of
potato, leaving a shell.
5. Mash potatoes with fork. Add cream cheese, butter, green onion,
salt and pepper; mixing well with fork. Pile lightly into potato
shells, mounding high. Sprinkle paprika over the top.
6. Return to oven; bake 15 minutes, or until thoroughly hot.
Makes 4 servings.
Recipe From: McCall's, April 1982 Joan Johnson
-End Recipe Export-
■ OLX 2.1 TD ■ When choosing between two evils, select the newer one.
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Mediterranean Stuffed Potato
Keywords:Weight Watchers, Potatoes, Mediterranean
Makes 4 Servings
Nutrient Value Per Serving: 392 calories, 17 g protien, 13 g fat,
47 g carbohydrate, 293 mg sodium, 45 mg cholesterol.
Exchanges: 2 starch/bread, 2 vegetable, 1 1/2 medium-fat meat, 1/10
milk, 1 1/2 fat.
Bake potatoes at 400° F. for 45 to 60 minutes.
4 baking potatoes (8 ounces each)
1/2 lb lean ground beef
1 lg onion, chopped
1 clove garlic, finely chopped
1 cup Basic Marinara Sauce (recipe follows)
1/4 cup canned black olives, chopped
1 t leaf oregano, crumbled
1/8 t ground cinnamon
1/4 cup low-fat plain yogurt
1. Bake potaoes in preheated hot oven (400° F) for 45 to 60 minutes or
until done.
2. Cook beef, onion and garlic in nonstick skillet over medium heat 5
minutes or until browned, breaking up meat. Add sauce, olives, oregano
and cinnamon. Simmer until hot.
3. Puncture potaoes across lengthwise with fork. Press ends together
and push up potato. Top each with 1 tablespoon yogurt. Divide meat
mixture evenly amoung potatoes.
Joan Johnson
-End Recipe Export-
I used this recipe for the Christmas Buffet at Ramada Hotel, December
1980. I still think it is one of the tastiest sweet potato recipes ever.
---------- Recipe via Meal-Master (tm) v7.01
Title: Orange-glazed Sweet-Potatoes
Categories: Vegetables, LB, Side dish
Servings: 4
1 lb Sweet potatoes 1 tb Margarine
3/4 c Orange juice 2 tb Grated orange peel
1/2 c Firmly packed brown sugar 1 ts Cinnamon
1/4 tb Wheat germ 1/4 ts Fresh grated nutmeg
Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread
evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat
germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil
or lid. Bake 1 hour, until potatoes are tender.
Larry Bibich
-----
* OLX 2.1 TD * How do I set my Laser Printer to "Stun"?
---------- Recipe via Meal-Master (tm) v7.01
Title: Cauliflower with Potatoes.
Categories: Indian;spic
Servings: 6
1/2 lb Potatoes 1/4 ts Cayenne pepper
1 lb Cauliflower florets 1/2 x A fresh green chili
5 tb Vegetable oil1 -chopped finely
1 ts Whole cumin seeds 1/2 ts Roasted cumin seeds
1 ts Ground cumin -ground
1/2 ts Coriander seeds,ground 1 ts Salt
1/4 ts Tumeric,ground Pepper to taste
Directions: Boil the potatoes in their jackets and allow them to cool
completely. (Day old cooked potatoes that have been refrigerated work very
well.) Peel the potatoes and cut them into 3/4 inch dice. Break up the
cauliflower into chunky florets about 1 1/2 inches acress at the head and
about 1 1/2 inches long. Soak the florets in a bowl of water for 30
minutes. Drain. Heat the oil an a large (preferably non-stick) frying pan
over a medium flame When hot, put in the whole cumin seeds. Let the seeds
sizzle for 3-4 seconds Now put in the cauliflower and stir it about for 2
minutes. Let the cauli- flower brown in spots. Cover, turn heat to low and
simmer for about 4-6 minutes or until cualiflower is almost done but still
has a hint of crispness to it. Put in the diced potatoes, ground cumin,
coriander, turmeric,cayenne, green chili,ground roast cumin, salt, and some
black pepper. Stir gently to mix. Continue to cook uncovered on low heat
for another 3 minutes or until pot- atoes are heated through. Stir gently
as you do so. This delicious recipe is by Madhur Jaffrey from her BBC book
and series "Indian Cookery".She refers to it as a "comfort food". It is
extremely addic- tive, and you always wish you had made more! Reheats well.
Liz Parkinson
-----
***********************************
Have you had any luck in the microwave with artichokes? I went back to
stovetop after a couple of tries.
***********************************
And a few more ...
Salad Boats
2/3 c water 1/2 c mayonnaise
5 T butter 1 tsp dijon mustard
1/4 tsp salt 1/4 tsp cumin
2/3 c flour 1 c thinly sliced cauliflower
3 eggs 1/4 lb raw mushrooms, sliced
3/4 c shredded Swiss cheese 1 c peas
1 1/2 c small spinach leaves 1 c thinly sliced celery
8 cherry tomatoes 2 green onions, chopped
6 hard-cooked eggs, chopped
In a 2 quart pan, bring water, butter and salt to a boil. When
butter melts, remove pan from heat and add flour all at once. Beat until
well blended.
Return pan to medium heat and stir rapidly for 1 minutes or until a
ball forms in the middle of pan and a film forms on the bottom of pan.
Remove pan from heat and beat in eggs, one at a time, until mixture is smooth
and glossy. Add cheese and beat until well mixed. Spoon into a greased 9
inch round pan with removable bottom or spring release sides. Spread evenly
over bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or until puffed and
brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places;
leave in closed oven for about 10 minutes to dry. Remove pan from oven and
cool completely. Remove crust from pan.
Prepare egg-vegetable salad from ingredients in right column. Stir
together mayonnaise, mustard and cumin. Then stir in vegetables till well
blended. Fold in eggs.
Line bottom and sides of crust with spinach leaves. Cut each
tomato in half. Pile egg salad over spinach and garnish with tomatoes. Cut
boat in wedges.
Per serving: 18 grams protein, 483 calories
Makes 6 servings
Terri St. Louis
■ QMPro 1.02 40-2292 ■ Put your seatbelt on.....I wanna try something.
Vegetable Terrine
8 T butter 2 lbs carrots in 1/2" slices
1/2 lb mushrooms, sliced 10 oz frozen chopped spinach
5 eggs 1 c shredded Swiss cheese
1 tsp salt 1/2 tsp pepper
1/8 tsp nutmeg
Melt half the butter in a wide frying pan over medium high heat.
Add carrots and cook, stirring, for 2 minutes. Reduce heat to low; cover and
simmer carrots until tender (about 15 minutes). Coarsely chop carrots and
set aside in a large mixing bowl.
In the same pan, cook mushrooms in 1/4 the butter until they are
limp and all liquid has evaporated. Coarsely chop mushrooms and add to
carrots. Let cool.
Thaw spinach and squeeze out as much liquid as possible. In same
pan, cook spinach in the rest of the butter for 2 minutes. Let cool.
In a bowl, beat together 4 of the eggs. Add cheese, salt, pepper,
and nutmeg; mix well. Stir into cooled carrot-mushroom mixture. Beat
remaining egg lightly, then combine with spinach. Fold a 15-inch length of
foil lengthwise into thirds. Line bottom and both ends of a 9 x 5" loafpan
with foil. Generously butter foil and pan sides. Spread half the carrot
mixture in pan. Cover with spinach mixture. Spread remaining carrot mixture
over top.
Cover pan tightly with foil and set in a larger pan containing at
least 1 inch of scalding water. Bake in a 400 degree over until a knife
inserted in center comes out clean (about 1 hour and 15 minutes). Remove
from oven and let stand for 10 minutes. Run a knife around sides of pan.
Invert onto a serving platter and carefully lift off foil. Cut in slices
and serve warm or at room temperature.
Per serving: 11 grams protein, 14 grams carbohydrate, 207
milligrams cholesterol, 269 calories.
Makes 8 servings
Terri St. Louis
■ OLX 2.1 ■ Even if you win the rat race, you're still a rat.
St Louis' Mexicali Salad
1 large head iceberg, shredded 2 cucumbers sliced thin
2 large tomatoes diced 5 green onions chopped
1 c cooked kidney beans 1 1/2 c shredded cheddar cheese
1/2 c sliced black olives 2 c thousand island dressing
2 tsp chili powder 2 c mayonnaise
1 T cumin 1/4 c milk
1/2 tsp cayenne
Layer lettuce, tomatoes, cukes, onions, beans, cheddar and olives in large
bowl. Serve with spicy thousand island dressing - combine dressing and
chili powder, or cumin dressing - combine mayo, milk, cumin and cayenne.
Makes 6 servings.
Terri St. Louis
* SLMR 2.1a #1952 Boldly going forward because we simply can't find reverse
Here's a couple of vegetable recipes for the cookbook.
This one is from my sister-in-law Sandy Pearson of Storm Lake, Iowa:
DIP FOR RAW VEGETABLES
1 cup sour cream
1 cup mayonnaise
2 Tbsp. dill
2 Tbsp. dried onion flakes
2 tsp. seasoning salt
Mix together and allow to stand at least two hours before serving. This
makes about two cups of dip. (This also makes a nifty mayonnaise
substitute for sandwiches, and is also good with chips.)
Valarie Cook
■ SLMR 2.1a #rgg3 ■ I used up all my sickdays. So I called in dead.
This one is from my mother, Geraldine Meacham of Lanett, Alabama:
SQUASH CASSEROLE
1 lb. summer squash
1 small onion, chopped
1 cup milk
1 cup cracker crumbs
1 cup grated Cheddar cheese, divided
2 eggs
1 tsp. salt
1/2 tsp. black pepper, ground
Cut squash in pieces and cook with onion in boiling water until tender;
drain well and mash with potato masher. Reserving 1/2 cup of the cheese,
mix with remaining ingredients and pour into a greased 1-1/2 quart
casserole; sprinkle with reserved cheese. Bake at 375 about 30-35 minutes
until brwoned around the edges.
Valarie Cook
********************************
... Windows Ice Cream -- Hoggin' DOS
You are a vewwwy sick wabbit...
********************************
---------------------------Meal-Master Recipe----------
Title: Leslie's French Potatoes
Categories: Potatoes French
Servings: 6
1/2 c milk or cream
3 ea large baking potatoes
1/2 c sour cream
3/4 c grated chedder cheese
1/4 c finely minced onion
1/2 t Worcestershire Sauce
2 tb R/G Sauce (see
1 ea Salt and pepper to taste
1 ea chopped chives
Microwave potatoes for about 20 minutes. Retaining skins, scoop
potato from skins and whip with the rest of the ingredients until
smooth. Repack skins with the potato mix and serve. Garnish with
chopped chives.
R/G SAUCE:
Heat garlic puree gently in 1/3 cup olive oil in pan (do not
brown). Add 2 tbsp of your favorite liquor (optional). Stir until
melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain the
pan juices of the bacon and chicken, and add to the sauce. Mix well
while reheating. Serve sauce with the baked chicken and enjoy!
Jeff Viets
-----
■ SLMR 2.1a ■ Cleverly disguised as a responsible adult.
Title: Broccoli with Turmeric & Onions
Categories: Vegetables Broccoli
Servings: 6
1 ea Fresh Broccoli-bunch
1/4 t turmeric
1 ea Medium onion (chopped)
1/2 t Sugar
1 ea Olive oil and Salt & Pepper (to taste)
1 ea Butter or Margarine
Steam broccoli until tender, and drain. In a large pan, mix
tumeric with 1/2 cup olive oil and warm gently. Add the chopped onion,
sugar, a pinch of salt and pepper; and saute in oil until onions are
translucent. Coarsely chop the drained broccoli and add to the onions.
Warm, and gently toss with pats of butter. Salt and pepper to taste.
Jeff Viets
-----
*****************************
I subscribe to "Country" and really enjoy it. I'll probably have to get
yet another magazine subscription now. I think I'll have to move into a
bigger place just to store my magazines!
*****************************
=====< RECIPE EXTRACTED FROM VITTLES 3.2 >=====
FILENAME: CCG 07/10/92
RECIPE NUMBER: 14
RECIPE NAME: EGGPLANT STACKS
KEY INGREDIENTS: eggplant, pork
SOURCE: CCG#2
2 Spherical eggplants, approximately 5" or less in diameter
Salt as needed
Olive oil
3 Large green peppers, as big in diameter as you can find
1 Medium onion, chopped
1 Clove garlic, minced
1 lb. Lean pork butt,
coarsely ground Mixed herbs and seasonings consisting of the
following:
12 leaves chopped fresh or 1 tsp dried basil
3 leaves chopped fresh or 1/2 tsp dried sage
1 tbsp chopped fresh or 1/3 tsp dried tarragon
1 tbsp chopped fresh celery leaves
1 tsp fennel seeds
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 lb (or more) Mozzarella, shredded
2 or 3 Large ripe tomatoes
A white sauce prepared as follows:
Over medium-low heat, saute 2 tbsp flour in 2 tbsp sweet
butter for about three minutes. Do not allow to brown.
Stirring constantly, slowly add 1/2 cup milk, 1/2 cup Chenin
Blanc and a pinch of nutmeg. Continuing to stir constantly,
heat until thickened. Turn down heat as low as possible to
keep warm. A garnish consisting of: Capers Diced pimentos
Freshly chopped cilantro or parsley
1. Slice eggplant into 3/4" slices (do not remove skin).
Sprinkle lightly with salt and let stand 30 minutes.
Blot off liquid with paper towels. Placed the eight
largest slices on an oiled baking sheet and place under
broiler until brown on both sides, flipping over once.
Remove from briler and set aside in a warming oven.
2. Slice off tops of peppers. Scoop out seeds and
membranes, leaving peppers whole. Slice crosswise into
"rings" approximately 3/4" thick. Place some olive oil
in a skillet and saute pepper rings for 2 to 3 minutes
on each side (do not allow to become mushy). Remove
rings and select the eight largest in diameter. Place
these rings into the warming oven with the eggplant
slices, then dice the remainder and set aside.
3. In the oil remaining in the pan, adding more if
necessary, saute the onions, the garlic and the reserved
diced portion of the peppers until the onions are
translucent. Remove the vegetables and set aside.
4. Place the pork into a bowl, add the reserved vegetables
and the herb/seasoning mixture and mix thoroughly
together. Form into 8 round patties of a size to just
fit inside the pepper rings. Place the patties on a
rack and bake in a preheated 350F oven until the pork is
cooked through (about 35 minutes). Remove from oven.
5. While the meat/vegetable patties are baking, prepare the
white sauce as instructed above.
6. Arrange eggplant slices on a lightly oiled cookie sheet
(do not overlap). Place a pepper ring as nearly the same
size as the eggplant slice as possible on top of each
piece of eggplant, then place one of the baked
meat/vegetable patties into each pepper ring. Sprinkle
over with mozzarella, then top with a slice of tomato
about 1/4" thick. Place under a non-preheated broiler,
about 8" from the source of the heat, until tomatoes
are warmed through and cheese is melting (about 10
minutes). Remove from broiler and place two Eggplant
Stacks on each dinner plate. Cover over with the white
sauce, sprinkle over with the garnish and serve
immediately. Serves 4.
This is another recipe created on Prodigy and presented to
AM>you by The Creative Cooking Group R#2
AM>Members of CCG2 are:
AM>Art Moore Mac McClain
AM>Kemper Smith Carey Dudgeon
AM>Elaine Garneau Linda Magee
AM>Walter Harvey Janet Alexander
AM>Mary Jane Zirolli Bill Lawrie
Arthur Moore
■ DeLuxe² 1.25 #12403 ■ If the shoe fits, put it in your mouth.
************
Title: Spinach-Filled Bake Potatoes
Category: Side-Dish, Vegetables
Servings: 4
Ingredients: 4 medium potatoes, baked
1/2 cup soft butter or margarine
1 1/2 tsp salt
1 tsp sugar
1/2 package (10oz.) frozen, chopped spinach (thawed)
1/4 cup grated parmesian cheese
1 tsp dill weed
1/4 tsp pepper
1/2 cup chopped chives
Scoop out potatoes, add butter, salt, sugar, dill and pepper to scooped
out potatoes. Beat med speed until blended and mashed smoothly.
Squeeze excess moisture from spinach and add with chives to potatoes
blend well. Refill shells (wrap and chill). Bake uncovered at 350 for
30 to 45 minutes. Remove and sprinkle with cheese. You can also add
some parmesian to the mixture before cooking.
Patti Baechle
Vege-Tater's Delight
Ingredients:
3 lbs russet potatoes, peeled and sliced
2 leeks, cleaned and thinly sliced
2 cloves garlic, minced
1/3 cup julienned jicama
1/2 cup fresh mushrooms, cleaned and sliced
1/4 cup red bell pepper, diced
1/2 cup fresh corn kernels
1/2 cup FRESH peas, blanched
or
1/2 cup fresh snow peas (preferred by taste testers)
1/4 lb margarine or butter, melted
1 cup sour cream
1/2 tsp thyme
1/2 tsp pepper
Preparation instructions:
Saute potatoes in butter until slightly browned outside. Add
garlic, leeks, pepper, mushrooms, jicama, and corn. Saute until
tender. Add (snow) peas. Heat through. Stir in sour cream and
1/2 tsp. thyme and 1/2 tsp. pepper. Heat just until sour cream
is warm.
~~~~~
Alan Cohen (Originally created on GEnie's Food & Wine
Conference)
■ DeLuxe² 1.25 #12403 ■ BBSing - all the social dynamics of pre-school!!
---------- Recipe via Meal-Master (tm) v7.01
Title: Cheese Potato Casserole
Categories: Casserole, Vegetables
Servings: 6
2 lb Hash Brown Potatoes, Frozen 1 pt Sour Cream
1 c Onion, Chopped 4 tb Butter
10 3/4 oz Cream Mushroom Soup 8 oz Cheddar Cheese
Directions:
1. Mix ingredients together and spread in a 9x13 inch pan.
2. Bake at 350 degrees for 1 hour.
3. Is this simple, or is this simple?
Bob Hogan
-----
o
S a █ n t
---------- Recipe via Meal-Master (tm) v7.01
Title: Glazed Carrots
Categories: Vegetables
Servings: 8
2 lb Carrots 1/4 c Apricot Jam
3 tb Butter or Margarine 1 ts Salt or to Taste
2 tb Sugar
Directions:
1. Wash and scrape carrots; cut into diagonal slices.
2. Cook, covered, in small amount of salted boiling water until
just tender. (appx 12 minutes)
3. Drain.
4. Heat butter or margarine, sugar, and apricot jam in saucepan,
stirring to combine.
5. Add carrots and salt; stir until all carrots are coated.
6. Cook over low heat.
7. Stir gently until carrots are glazed (about 3 minutes)
Bob Hogan
-----
■ OLX 2.2 ■ Has anyone found my marbles?
---------- Recipe via Meal-Master (tm) v7.01
Title: Carrot Casserole
Categories: Casserole, Vegetables
Servings: 4
6 c Carrot Slices 1 c Velveeta Cheese
1 md Onion, Diced x Crushed Pototo Chips
1/2 c Butter or Margarine
Directions:
1. Boil carrots until half done in small amount of water.
2. Drain and place in casserole.
3. Add rest of ingredients.
4. Cover with crushed potato chips.
5. Bake at 350 degrees for 35 - 45 minutes.
Bob Hogan
-----
****************
Knowing the Byte Brothers, the cloud that you
speak of is one of lust, not dust. Besides that,
when was the last time you saw a buffalo in
Kansas?
****************
Hold on to your wallet - there is over 1/3 CUP of $e$ame oil in the dressing.
This recipe came to me from my mother-in-law's friend Lori Johnson in LA. It
wasn't attributed to a cookbook.
---------- Recipe via Meal-Master (tm) v7.04
Title: Chinese Cabbage Salad
Categories: Salads
Servings: 12
--------------------------------SALAD GREENS--------------------------------
1 Head Chinese (Napa) Cabbage
1 Bunch Green Onions
-----------------------------DRESSING - STEP I-----------------------------
1/2 c Seasoned Rice Vinegar
1/2 c Sesame Oil
3 tb Sugar
-----------------------------DRESSING - STEP II-----------------------------
3 tb Sesame Oil
3 tb Peanut Oil
2 pk Ramen Noodles (uncooked)
broken into very small
pieces, discard seasoning
1/2 c Sliced Almonds
1/2 c Raw Sunflower Seeds
1/3 c Sesame Seeds
Prepare greens by chopping up the Napa cabbage and the green onions. You
may use a coarse chop or shredd, depending on preference: coarser than
most cole slaw but not "bite sized" pieces.
Boil together the vinegar, 1/2 cup sesame oil, and sugar.
In a frying pan, add the dressing ingredients listed in Step II and sauté
until the Ramen noodles and sesame seeds are lightly browned. Mix with
the sweet oil and vinegar mixture and chill.
Keep greens and dressing separate until ready to serve. Toss dressing in
with greens. You may add cooked chicken if you like.
Nancy H. Miller
-----
■ OLX 2.2 ■ The beatings will continue until morale improves!
For use, whether in book or not:
Fried Ripe Tomatoes (a very old recipe and uses an e on tomatoes)
6 nice, large, firm tomatoes
1 egg
1/2 cup bread crumbs
2 tablespoons shortening
1. slice tomatoes very thin, then dust with salt and pepper
2. beat egg very light
3. dip tomatoes in egg then in crumbs
4. drop into shortening, covering bottom of pan.
5. when brown on one side, turn on the other
6. turn with cake turner into heated dish, keep warm as others cook
7. serve very hot
John White
**************************
Well, lessee, where was I? I'm not sure, but I was probably up to no
good no matter where I was. I prefer to make dry meads myself, so mine
aren't sweet. I've tasted some, though, that were cloyingly sweet.
Kinda like drinking cough syrup.
**************************
Potato Puffs (Pommes de Terres Soufflees a la Creole)
2 cups cold mashed potatoes (such as leftover potatoes)
2 eggs, separated
3 tablespoons milk or cream
1 tablespoon butter
salt and pepper to taste
1. put potatoes in frying pan over medium fire, add beaten egg yolks,
stir well, almost immediately add the cream, let it get very hot,
stirring all the time
2. take it off the fire, add the egg whites (beaten to a stiff froth)
3. butter a baking dish, fill with mixture, bake in hot oven till brown
John White
■ MegaMail 2.10 #0:There must be 50 ways to love your liver ...
Baked Onions
Large onions, one per person
salt, pepper, and butter to taste
1. trim onions nicely, do not peel
2. put onions in kettle of boiling water, boil for an hour
3. drain in colander
4. put onions in baking pan, bake slowly for an hour
5. remove onions, remove skins, place in vegetable dish, sprinkle with
salt and pepper, serve with drawn butter or Drawn Butter Sauce. I
have not used the sauce recipe but include it for historical
purposes.
Drawn Butter Sauce
1 tablespoon butter
1 " flour
1 " chopped parsley
1 egg yolk
1 pint consomme
1 " water
juice of 1/2 lemon
Cook butter and flour together over low heat, without burning and
constantly stirring until medium brown, add pint of consomme, add lemon
juice, parsley and let all boil 15 minutes. Remove from heat, add beaten
eggyolk, mix well, stirring round. (Never add egg while sauce is on
fire as egg will curdle immediately.) Serve.
John White
■ OLX 2.1 TD ■ 90% of being smart is knowing what you're dumb at.
---------- Recipe via Meal-Master (tm) v7.03
Title: Szechuan Green Beans
Categories: Vegetables, Healthy, Microwave
Servings: 8
6 Garlic cloves, peeled
2 Quarter-sized slices ginger
2 Scallions, cut in 2" lengths
1 tb Vegetable oil
1 ts Hot red-pepper flakes
1 tb Soy sauce
1 tb Rice wine vinegar
1 lb Green beans, tipped/tailed
Peel garlic and ginger. Smash garlic. Trim scallions and cut into 2"
lengths (don't be fancy, the next step is a food processor). Place garlic,
ginger, and scallions into a food processor and process until finely
chopped. Remove to a 14x11x2" dish. Add oil and pepper flakes. Cook in
microwave, uncovered, at 100% for 3 minutes.
Remove from microwave and stir in remaining ingredients, tossing gently to
coat green beans. Cook, uncovered, at 100% for 10-15 minutes, stirring
4-5 times.
Serve hot or cold.
Notes: This recipe takes only a tablespoon of oil for a pound of green
beans. I have used half that with good success. These are good cold for
picnics or between meal snacks.
From: "Microwave Gourmet" by Barbara Kafka. Wm.Morrow & Co., 1987. (A
*great* cookbook)
Nancy H. Miller
-----
*************************************
I've come up with a couple of loaves Black and Decker
could have marketed.
Heh.. I've had a couple I could drill out for bowling balls, myself!
*************************************
Garlic Spinach
2 boxes frozen chopped spinach
1 1/2 Tb flour
1 cup milk
2 cups grated cheese, any kind
2 large pods garlic chopped
1 large onion chopped
1 stick margarine
seasoned bread crumbs
salt and pepper to taste
Cook spinach and drain. Melt margarine in saucepan. Add onion, and
garlic, let simmer, do not brown. Add spinach, stir in flour, then milk
and cheese, stir till cheese is melted. Put in casserole, top with
seasoned bread crumbs, brown in oven.
Best when made the day before.
John White