High Voltage Shareware/high1.zip/high1/DIR22/RECIPIES.ZIP/RECIPES.2

Text File | 1982-08-17 | 13KB | 357 lines

Something different for lunch.

                   Cheesers

4 tortillas            1/2 lb mild cheddar, thinly sliced
2 green peppers, diced               or grated
1 zucchini, diced        1/2 c diced or shredded chicken, ham,
1 onion, diced                   turkey, or ground beef (opt.)

Lay tortillas flat on cookie sheets.  Layer chosen ingredients on each
tortilla, beginning with meat, if any.    Top with cheese.  Put cookie sheets
into oven and bake for 10 minutes at 350 degrees or until cheese is bubbling.
Remove from oven and serve immediately.

This dish is well-suited to substituting any left over meat and vegetables you
may have for those listed here.  We like to use thin slices of celery and
mushrooms in place of the green pepper and zucchini.

Makes 4.

KEY WORDS:  appetizer, main dish, leftovers, snack, kids, hi-pro, vegetarian,
lunch, brunch, easy, quick
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Will fill six hungry people and leave enough to freeze for later.

                Cream of Broccoli Soup

1 bunch broccoli            1 vegetable bouillon cube
1/2 c butter                1/8 c soy sauce
3/4 lb    swiss cheese, grated        16 oz sour cream
1 lb cheddar cheese, grated        6 c water
1 c cashews, ground

Saute broccoli in butter for 10 minutes.  Using blender combine all of the
ingredients together.  As blender fills, transfer liquid to soup pot and simmer
for 20 to 30 minutes.  Good with muffins or corn bread.

Makes 12 servings of about 1 1/4 cups each.

KEY WORDS:  soup, main dish, vegetarian, freezes well, make ahead, lunch menu-1
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Try this with honey and butter.

                  Corn Bread

1/2 c butter or sunflower oil          1 c corn meal
1/4 c honey                  1 c flour
1 egg                      1 pinch salt, (opt.)
1 c milk                  2 tsp baking powder

Cream together butter or oil, honey, egg, and milk.  Combine and add the dry
ingredients, stir together until just moistened.  Bake in oiled pan for 20 to
30 minutes at 350 degrees.  Tops will split when done.

Serves 6.

KEY WORDS:  bread, baked goods, potluck, snack, quick, brunch
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Rich and delicious, this is Pat's special cheese cake.

                  Cheese Cake

3 c fine bread crumbs                 2 tsp lemon juice
5 packages (8-oz ea.) cream cheese         3 T vanilla
3/4 c honey                     5 eggs
3 T flour                     2 egg whites
1/4 c cream

Butter a 9 x 13-inch baking pan.  Cover sides and bottom with crumbs to form
crust.    Cream together in order:  cream cheese, honey, flour, cream, lemon
juice, vanilla, eggs and egg whites.  Pour into crust and bake for 10 minutes
at 350 degrees.  Lower oven temperature to 250 degrees and bake for 1 hour.
Cool before cutting.

You may use a graham cracker crumb crust instead of the bread crumbs if you
like.

Makes 2 dozen 2-inch squares.

KEY WORDS:  gift, baked goods, sinfully rich, dessert, entertain, potluck,
holiday, menu-1
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A tasty way to get your fiber.

                 Bran Muffins

1/2 c honey                   2 tsp baking powder
1 T molasses                   2 c flour
1/4 c butter or oil               1 pinch salt (opt.)
1 egg                       1/2 c raisins (opt.)
1 1/2 c milk                   1 c blueberries (opt.)
1/2 c bran flakes               1 c walnuts (opt.)

Cream together honey and molasses with butter and egg.    Add milk.  Stir in bran
flakes, baking powder, and flour.  Add any optional ingredients desired.  Stir
until just moistened.  Spoon into muffin papers or oiled muffin pan.  Bake at
350 degrees for 20 minutes.  Use toothpick to test for doneness.

Makes 12 muffins.

KEY WORDS:  breakfast, snack, baked goods, bread, brunch
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Katy's personal touch made these especially delicious.

                   Date Bars

3 c dates, pitted and diced        1 3/4 c flour
1 1/4 c water                1/2 tsp baking powder
3/4 c butter                1 1/2 c rolled oats
1/2 c honey

Heat dates and water over low heat, stirring until smooth and thick.  Let cool.
In separate bowl, cream together butter and honey.  Add flour, baking powder
and oats.  Flatten 1/2 oat mixture into an 8-inch square pan.  Spread date mix
over this as the center layer.    Top with remaining oat mix.  Bake at 350
degrees for 30 minutes.  Let cool and then cut into 2 inch squares.

Makes 16 two-inch squares.

KEY WORDS:  dessert, entertain, gift, cookies, snack, baked goods
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For those times when you want a dessert that's not too sweet.

                Poppy Seed Cake

3/4 c butter                   2 T vanilla
3/4 c honey                   1 c poppy seeds
2 1/2 c flour                   4 egg whites, beaten
2 tsp baking powder               1 pinch salt (optional)
1 c milk

Cream together butter and honey.  Add flour and baking powder, alternating with
milk.  Add vanilla.  Beat for 2 minutes.  Add poppy seeds and fold in egg
whites.  Pour into oiled 9 x 5 x 3-inch loaf pans.  Bake at 350 degrees for 30
minutes.  Let cool before slicing.

Makes 2 loaf-sized cakes.

KEY WORDS:  gift, snack, baked goods, brunch, dessert, entertain, menu-4
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An exquisite taste experience that's a specialty of in-laws, Julia and Koche.

               Hungarian Stuffed Cabbage Leaves

1 green cabbage            1/8 tsp sea salt
1/4 c butter               2 tsp vegetable seasoning salt
1 onion, diced               1 pinch cayenne
2 cloves garlic, diced           1 can (8 oz) tomato paste
3/4 lb ground pork           1 pint sour cream
3/4 lb ground beef           1 can (12 oz) sauerkraut
1 c brown rice, uncooked

Core cabbage and put in boiling water.    As leaves become wilted, peel them off
and place on paper towels to dry.  Trim out center vein of each leaf.

Saute onion and garlic in butter.  Add meat, rice, seasonings and stir
together.  Simmer 20 minutes.

Place a tablespoon of this filling on each cabbage leaf and roll up leaf.
Place in a pot in layers.  Cover filled cabbage leaves 2/3 with water.    Stir
together tomato paste, sour cream, and sauerkraut.  Spoon this over top.

Cover and cook on simmer for 1 hour, or until rice is tender.

Serves 6.

KEY WORDS:  main dish, spicy, casserole, entertain, ethnic, make ahead
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Surprise! From Jonnie at the General Store in Malibu.

                   Strawberry Pizza

2 c flour                  1 tsp vanilla
1/2 c powdered sugar              3 baskets strawberries
1 c butter                  1 c water
1 c whipping cream              1 package unflavored gelatin
1 package (8 oz) cream cheese

Cut together flour and half of the powdered sugar.  Add butter and cut together
until crumbly.    Pat into buttered 10-inch pizza pan.  Bake at 400 degrees for
8-10 minutes, or until light brown.  Set crust aside to cool.

Whip cream and set aside.   Blend cream cheese, remaining sugar, and vanilla.
Fold into whipped cream.  Spread on cooled crust and chill.

Cut and mash together 1/4 of the strawberries, and mix them with water and
gelatin.  Spread gelatin mixture over crust and cooled cream center.  Place
remaining strawberries on top pointing up.  Chill at least 1 hour before
serving.

Makes 1 pie.

KEY WORDS:  outdoor, gift, entertain, sinfully rich, dessert, brunch menu-3
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Ooh-La-La!

                   French Onion Soup

5 onions, sliced             1/4 c soy sauce
2 cloves garlic, diced             5 cups water
1/4 c butter                 1/2 c grated Parmesan cheese
1 vegetable bouillon cube         4 slices french bread, toasted and cubed

Saute onions and garlic in butter until onions are clear.  Add bouillon cube
and soy sauce.    Simmer 15-20 minutes, or let sit overnight for flavors to
blend; or freeze.  Next, add water and let simmer another 15 minutes.  Ladle
into bowls, sprinkle with toast cubes, and Parmesan cheese.  Serve when cheese
is melted.

Makes 6 servings of about 1 cup each.

KEY WORDS:  soup, entertain, quick, vegetarian, freezes well, lunch, ethnic,
make ahead, menu-5
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An English favorite.

                    Scones

2 c flour              3 T honey
2 t baking powder          3 T molasses
1/4 c butter              1 1/2 c pippin apple, diced (essential)
1/2 c milk

Cut together flour, baking powder and butter.  Set aside.  In sauce pan, heat
together milk, honey and molasses just until warm.  Stir into flour mix.  Stir
in diced apple by hand.  Work mixture together with your hands.  On floured
board, roll out mix to 1/2 inch thick.    Cut into 2-inch rounds.  Place on oiled
cookie sheets and bake at 350 degrees, 15 to 20 minutes.  Tops will be brown
when done.

Makes 16 scones.

KEY WORDS:  brunch, entertain, breakfast, bread, baked goods, freezes well,
potluck
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Ree says this one is worth the effort and she's right.

                 Chicken Mole

3 c water                   3 garlic cloves, diced
4 chicken breasts               1/4 c raisins
2 chicken legs and thighs           1/4 c crushed corn chips
1 celery stalk, diced               1 onion, chopped
2 T fresh cilantro, minced           2 t oil
1 pinch salt                   1 can (8 oz) tomato sauce
1/4 tsp cumin                   1 square unsweetened chocolate,
1/4 tsp ground cloves                  melted
2 T chili powder               1/4 c slivered almonds

Bring water, chicken and celery to boil.  Cover and reduce heat, letting simmer
about 1 hour, or until meat comes away easily from bones.  Remove chicken from
broth and set aside to cool.  Strain broth and keep liquid; discard celery.

In a blender, combine half of broth with six seasonings, raisins, corn chips
and onion.

In a large frying pan, heat oil and add blended ingredients.  Heat while
stirring for 5 minutes.  Add remaining broth, tomato sauce and melted chocolate
to frying pan.    Cover pan and simmer on low heat 20 minutes.

Meanwhile, cut chicken into pieces; add to sauce in frying pan.  Salt if
desired.  Cook everything together 10 minutes.    Toast almond slivers and use as
garnish.

Serve with brown rice, steamed corn tortillas, and a green salad.

Serves 6.

KEY WORDS:  spicy, make ahead, entertain, main dish, hi-pro, ethnic
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A taste of Holland.

                 Dutch Indonesian Sate

     Meat:                    Peanut Butter Sauce:
1 1/2 lbs pork, cut into strips        4 T peanut butter
2 boned chicken breasts, cut in        1 T lemon juice
      strips                   1/2 c honey
     Marinade:                   1/2 tsp hot red sauce
2 lemons                   1/4 c half and half
2 garlic cloves, diced
4 T Indonesian soy sauce or
      soy sauce
1 pinch salt

Make marinade by combining juice from lemons with garlic, soy sauce and salt.
Pierce meats and marinate 2 to 4 hours.  Save the marinade to use in the peanut
butter sauce.  Weave meats onto skewers and broil or barbecue until meat is
done.  Do not overcook.

To prepare the peanut butter sauce, combine peanut butter, lemon juice, honey
and hot sauce with reserved marinade, and heat at low temperature until well
blended, stirring constantly.  Remove from heat and add half and half.    Return
sauce to heat and warm through, stirring constantly.

Serve meat on platter and pour sauce into bowl.  Meat is dipped in the sauce as
you eat.  Perfect with a green salad.

Serves 6.

KEY WORDS:  spicy, make ahead, entertain, ethnic, main dish, hi-pro
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This one's really global!  We started with tofu, a staple of the Japanese diet,
and combined it with a French classic.    Try it!  You'll like it!

                  Tofu Quiche

3 T oil                   1/2 tsp fresh ginger, grated (opt.)
1/2 onion, finely chopped          1 tsp lemon juice
2 cloves garlic, pressed          2 T sesame peanut butter
1 c fresh mushrooms, sliced (opt.)    2 T dry sherry
1 tsp fresh cilantro, chopped          2 eggs, slightly beaten
1/2 c plain yogurt              1/2 lb spinach, washed, steamed
10 oz tofu, drained                  and chopped
1 pinch cayenne               1/4 c Parmesan cheese, freshly
1 pinch nutmeg                      grated
2 T soy sauce                  6 sheets fillo pastry (or enough
                          to line pie plate)

In large pan, saute onions and garlic in oil until onions are clear.  Add
mushrooms and cilantro.  Cook 5 minutes.  Remove from heat.  Process or blend
all remaining ingredients, blending until smooth.  Stir into onion/garlic
mixture.

Oil 9-inch pie pan and line with fillo dough.  Allow 4 to 6 inches of the dough
to overhang the edge of the dish.  If fillo is unavailable in your area see Pie
Crust recipe.  Pour mixture into pie dish.  Fold fillo sheets over tofu mix.
Bake at 350 degrees for 30 minutes.  Let sit and cool 10 minutes before
cutting.  Serve with green salad.

For a special taste treat, add 6 strips of bacon, cooked and crumbled, to the
mixture before pouring into pie dish.

Serves 6.

KEY WORDS:  hi-pro, main dish, brunch, breakfast, entertain, lunch, vegetarian,
appetizer, menu-4
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For any filling, for double crust pie.

                   Pie Crust

2 1/2 c flour                 1/2 c water or apple juice
1/2 c butter

Cut together flour and butter until butter is marble size.  Add water or juice
and quickly cut together.  Turn out on floured board and gently knead 1-2
minutes.  Separate dough into two halves, and roll each out with a flowered
rolling pin.  Place one half into pie plate, add filling and cover with other
half of dough.    Cut holes with fork in center and trim edges. This crust can be
used to make Tofu Quiche if fillo dough is unavailable in your area.

Makes enough for 1 double crust.

KEY WORDS:  dessert, baked goods
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