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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