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<title>(Karen's Cookbook)
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<chapter>(APPETIZERS)
<chead>(Cold Szechuan Spiced Noodles)
<x>(Cold Szechuan Spiced Noodles)
<X>(Appetizers<xs>Cold Szechuan Spiced Noodles)
<list>(simple)
<LE><math>(1<over>(2)) lb. vermicelli, cooked and drained
<LE>Seasoning Sauce:
<LE>1 <math>(1<over>(2)) T. sesame seed paste; not the same as tahini
<LE>3 T. soy sauce
<LE><math>(1<over>(2)) T. chili oil
<LE><math>(1<over>(2)) T. vinegar
<LE><math>(1<over>(2)) t. sugar
<LE><math>(1<over>(2)) T. sesame oil
<LE>1 clove garlic
<LE>1 t. minced ginger
<LE>2 scallions minced
<LE>1 cucumber, peeled, seeded, and cut diagonally into <math>(1<over>(8)) inch slices
<ENDLIST>
<P>In a bowl, mix the sesame seed paste and the soy sauce until well blended.
Then add all the other ingredients in the seasoning sauce into the bowl.
Combine well and pour over the noodles. Toss until well coated.
<chead>(Caraway Cheese Straws)
<X>(Caraway Cheese Straws)
<X>(Appetizers<xs>Caraway Cheese Straws)
<list>(simple)
<LE><math>(1<over>(2)) C butter
<LE>4 oz cream cheese
<LE>1 C sifted flour
<LE><math>(1<over>(4)) tsp salt
<LE>1 egg yolk
<LE>2 tsp milk
<LE><math>(1<over>(3)) C Parmesan cheese
<LE>2 tsp caraway seeds
<ENDLIST>
<P>Soften butter, cream cheese and blend together. Blend in flour and salt. Form
into ball and chill overnight. Divide dough in half. Roll each half into a
rectangle <math>(3<over>(8)) inch thick. Dilute egg yolk with milk and brush on pastry.
Sprinkle with grated cheese and caraway seed and onion salt if desired. Cut
pastry into strips <math>(3<over>(4)) inch wide by 3 inches long. Place on greased cookie
sheet. Bake, upper shelf at 450 degrees for 8-9 minutes.
<P>Can freeze on flat tray then pack in container. Heat frozen at 350 degrees for
5 minutes.
<page>
<chead>(Sausage Stuffed Mushrooms)
<X>(Sausage Stuffed Mushrooms)
<X>(Appetizers<xs>Sausage Stuffed Mushrooms)
<list>(simple)
<LE>16 large mushrooms, wash and remove stems, reserve stems and chop
<LE>5 sweet Italian sausages
<LE><math>(1<over>(4)) C Parmesan cheese
<LE>2 T parsley
<LE><math>(1<over>(2)) C seasoned bread crumbs
<ENDLIST>
<P>Cook sausage and mushroom stems in oil. Add cheese, parsley, bread crumbs.
Stuff mushrooms. Bake at 350 degrees for 20 minutes with enough water to
cover bottom of pan.
<chead>(Cheddar Spinach Squares)
<X>(Cheddar Spinach Squares)
<X>(Appetizers<xs>Cheddar Spinach Squares)
<list>(simple)
<LE>4 T butter or margarine
<LE>3 medium eggs
<LE>1 C flour
<LE>1 C milk
<LE>1 tsp salt
<LE>seasoned salt
<LE>1 T baking powder
<LE>1 lb shredded Cheddar cheese
<LE>2 packages frozen chopped spinach thawed and well drained
<LE>1 T chopped onion
<ENDLIST>
<P>Preheat oven to 350 degrees. Put butter in 9x13 baking pan and melt in oven (do
not let burn). Remove pan from oven. In a large bowl beat eggs well and add
the flour, milk, salt and baking powder. Mix well. Add cheese, spinach and
onion. Be sure that the spinach is thoroughly drained. Mix well and spoon
mixture into baking pan. Level off the mixture and sprinkle LIGHTLY with
seasoned salt (too much will make the squares VERY salty). For a less salty
recipe omit the seasoned salt (seasoned pepper may be used with good results).
Bake at 350 degrees for 35 minutes. Remove from oven and let cool for <math>(1<over>(2)) hour
before cutting.
<P>Once baked these freeze very well and are best thawed/heated in a microwave
oven. They can be served hot or cold.
<page>
<chead>(Clam Dip)
<X>(Clam Dip)
<X>(Appetizers<xs>Clam Dip)
<list>(simple)
<LE>7 <math>(1<over>(2)) oz can minced clams, drained but save juice
<LE>6 oz cream cheese, softened
<LE>1 T lemon juice
<LE>2 tsp Worcestershire sauce
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(4)) tsp accent
<LE><math>(1<over>(8)) tsp pepper
<ENDLIST>
<P>Mix all ingredients till creamy, adding juice to soften.
<chead>(Layered dip)
<X>(Layered dip)
<X>(Appetizers<xs>Layered dip)
<list>(Simple)
<LE>Bean dip
<LE>Guacamole
<LE>Taco dip (a mixture of sour cream and taco seasoning mix)
<LE>cored, chopped and *DRAINED* tomatoes
<LE>chopped green peppers
<LE>chopped black olives
<LE>green onions
<LE>grated Cheddar cheese
<ENDLIST>
<P>Layer and serve with tortilla chips.
<chead>(Hot Crab Dip)
<X>(Hot Crab Dip)
<X>(Appetizers<xs>Hot Crab Dip)
<list>(simple)
<LE>16 oz cream cheese
<LE>milk
<LE>1 lb imitation crab meat
<LE>1 C grated Cheddar cheese
<LE><math>(1<over>(4)) C slivered almonds
<ENDLIST>
<P>Soften cream cheese by allowing to set at room temperature for a while.
Mix with enough milk to make it easily spreadable. Spread cream cheese
on the bottom of a 9 by 9 casserole. Sprinkle crab meat on top, then top
with Cheddar cheese and slivered almonds. Bake at 350 until cheese is
melted.
<page>
<chead>(Southwestern Cheesecake)
<x>(Southwestern Cheesecake)
<x>(Appetizers<xs>Southwestern Cheesecake)
<list>(simple)
<le>1 C finely crushed tortilla chips
<le>3 T margarine, melted
<le>2 (8 oz.) packages of cream cheese, softened
<le>2 eggs
<le>1 (8 oz.) package of shredded Colby cheese
<le>1 (4 oz.) can of green chilies, drained (I use fresh ones)
<le>1 C sour cream
<le>1 C chopped yellow or orange pepper
<le><math>(1<over>(2)) C green onion slices
<le><math>(1<over>(3)) C chopped tomatoes
<le><math>(1<over>(4)) C pitted ripe black olive slices
<ENDLIST>
<p>Preheat oven to 325.
<p>Stir together chips and margarine in small bowl; press onto bottom of
9-inch springform pan. Bake 15 minutes.
<p>Beat cream cheese and eggs in mixing bowl at medium speed with electric mixer
until well blended. Mix in shredded cheese and chilies; pour over crust.
Bake 30 minutes.
<p>Spread sour cream over cheesecake. Loosen cake from rim of pan; cool before
removing rim of pan. Chill.
<p>Top with remaining ingredients just before serving.
<chapter>(BEVERAGES)
<chead>(Holiday Punch)
<X>(Holiday Punch)
<X>(Beverages<xs>Holiday Punch)
<list>(simple)
<LE>1 12-oz can frozen pink lemonade
<LE>3 2-liter bottles Slice (Sprite is fine too but more expensive)
<LE>3 cans pineapple juice
<LE>1 can grapefruit juice
<LE>2 12-oz cans frozen orange juice plus necessary water
<LE><math>(1<over>(2)) gallon sherbert, any flavor
<ENDLIST>
<P>Make an ice ring by combining the frozen lemonade with 2 cans of water (not
3) and freezing. Chill juices and sodas before servings.
<P>When ready to serve, combine Slice and remaining juices in punch bowl.
Add ice ring and float large spoonfuls of sherbert in the punch.
<P>Serves 50. For a smaller crowd, the proportions are as follows:
3 parts Slice, 3 parts pineapple juice, 2 parts orange juice, 1 part
grapefruit juice. You can buy orange/grapefruit juice too but will result
in a tarter punch.
<chapter>(SOUPS AND CHOWDERS)
<chead>(Corn Chowder)
<X>(Corn Chowder)
<X>(Soups<xs>Corn Chowder)
<list>(simple)
<LE>4 slices cooked bacon, crumbled
<LE>2 C diced potato
<LE>1 C sliced onion
<LE>1 C water
<LE>1-15 oz can corn
<LE>1 can cream of mushroom soup
<LE>2 C milk
<LE>dash salt and pepper
<LE>1 T flour
<ENDLIST>
<P>Cook potato, onion in boiling salted water till tender. Do not drain. Stir
in corn with liquid. Add soup, milk, salt and pepper to taste. Heat then add
flour. Cook and stir till thick. Simmer 5 minutes more. Top with bacon when
serving.
<chead>(French Onion Soup)
<X>(French Onion Soup)
<X>(Soups<xs>French Onion Soup)
<list>(simple)
<LE>5 C thinly sliced onion
<LE>3 T butter
<LE>2 T oil
<LE>1 tsp salt
<LE><math>(1<over>(2)) tsp sugar
<LE>3 T flour
<LE>2 quarts beef broth
<LE><math>(1<over>(2)) C white wine
<ENDLIST>
<P>Cook onions slowly in butter and oil for 15 minutes. Add sugar and salt.
Raise heat and cook for 30 minutes until deep golden brown. Add flour, reduce
heat and stir for 3 minutes. Bring beef broth to a boil and blend broth with
onions. Add wine. Simmer for 30 to 40 minutes.
<P>Croutes : Cut French bread 1 inch thick. Bake at 325 degrees for <math>(1<over>(2)) hour.
<PAGE>
<CHEAD>(Spicy Black Bean Soup)
<X>(Spicy Black Bean Soup)
<X>(Soups<xs>Spicy Black Bean Soup)
<LIST>(SIMPLE)
<le>3 C dried black beans
<le><math>(1<over>(4)) C oil
<le>2 medium onions, finely chopped
<le>2 cloves garlic, crushed
<le>1 <math>(1<over>(2)) teaspoons dried oregano
<le>1 tablespoon ground cumin
<le>1 <math>(1<over>(2)) teaspoons dried red pepper flakes
<le>1 <math>(1<over>(2)) quarts chicken stock, free of fat
<le>1 bay leaf
<le>Salt and freshly ground black pepper, to taste
<endlist>
<p>Pile the beans into a large bowl and add enough water to cover them by
several inches. Leave the beans at room temperature overnight.
<p>The following day, drain the beans, rinse them with cold water, and set them
aside.
<p>In a large flameproof casserole heat the oil and add the onions. Turn the
heat to low and let the onions cook gently, shaking the pan once or twice,
for eight minutes, or until they are softened but not browned.
<p>Add the garlic, oregano, cumin, and red pepper flakes to the onion mixture
and cook over medium heat for one minute.
<p>Add the drained beans to the oil and stir them thoroughly so that they absorb
the oil in the pan.
<p>Pour in the chicken stock, add the bay leaf, salt, and pepper, and bring the
mixture to a boil.
<p>Lower the heat, cover the pan, and let the soup simmer gently for 55 minutes
or until the beans are quite tender.
<p>Remove the bay leaf from the pan. In a blender or food processor work five
cups of the soup until it forms a coarse puree. Return the pureed soup to
the to the remaining soup in the pan and stir it in thoroughly.
<p>Reheat the soup, taste it for seasoning, add more stock if the soup is too
thick to ladle, and ladle the soup into bowls. Add the garnish and serve at
once.
<p>Add a spoonful of the sour cream to the center of each bowl and garnish the
cream with some red onion and parsley.
<page>
<CHEAD>(Black Bean Chili)
<X>(Black Bean Chili)
<X>(Soups<xs>Black Bean Chili)
<LIST>(SIMPLE)
<le>4 cups dried black beans
<le>3 T ground cumin seed
<le>2 T dried oregano
<le><math>(1<over>(2)) cup olive oil (I use no stick pan and omit oil)
<le>2 large onions, finely chopped
<le>2<math>(1<over>(4)) cups diced green bell pepper
<le>3 T minced garlic
<le>4<math>(1<over>(2)) tsp paprika
<le>1 tsp cayenne
<le>1 tsp salt
<le>2 28 oz cans crushed tomatoes in puree
<le>6 fresh jalapenos, seeded and deveined, finely chopped
<le>2 T red hot
<endlist>
<p>Pile the beans into a large bowl and add enough water to cover them by
several inches. Leave the beans at room temperature overnight.
<p>The following day, drain the beans, rinse them with cold water. Place
beans in a pot, covered with fresh water and bring to a boil. Simmer, covered,
for 1-1/2 to 2 hours until beans are tender, adding more water if necessary.
Drain beans, saving 3 cups of the liquid. Return beans to pan with 1 cup of
the liquid.
<p>Preheat oven to 325 degrees, put cumin seed and oregano in a small baking
pan and roast until fragrant, shaking pan occasionally (about 10 minutes).
<p>Heat oil in skillet. Saute onions, green pepper and garlic for 3 minutes,
then add cumin, oregano, paprika, cayenne and salt. Cook about 10 minutes more,
then add tomatoes, jalapenos, and red hot and bring to a boil. Stir all this
in with the beans.
<p>Simmer everything for a while, thinning with the rest of the saved bean
liquid as desired.
<p>Serve with cheese (goat cheese, cheddar cheese or other) and top with
sour cream. Add more red hot to taste!
<PAGE>
<chead>(New Orleans Seafood Chowder)
<X>(New Orleans Seafood Chowder)
<X>(Soups<xs>New Orleans Seafood Chowder)
<list>(SIMPLE)
<le>3 T butter
<le><math>(1<over>(3)) C chopped onion
<le><math>(1<over>(2)) C chopped celery
<le><math>(1<over>(3)) C shredded carrots
<le><math>(1<over>(2)) C cubed, red potatoes, cooked al dente
<le>
<le><emphasis>(Roux: \bold)
<le><math>(1<over>(3)) C flour
<le><math>(1<over>(3)) C butter
<le><math>(1<over>(3)) C onion, chopped
<le>2 tsp garlic, minced
<le>1 Quart light cream
<le>2 C seafood broth, or clam juice
<le>2 C milk
<le>
<le><math>(1<over>(3)) C chopped clams
<le><math>(1<over>(3)) C chopped crabmeat
<le><math>(1<over>(3)) C chopped scallops
<le><math>(1<over>(3)) C chopped shrimp
<le><math>(1<over>(3)) C scrod
<le><math>(1<over>(2)) tsp salt
<le><math>(1<over>(2)) tsp black pepper
<le><math>(1<over>(2)) tsp basil
<le><math>(1<over>(2)) tsp oregano
<le><math>(1<over>(2)) tsp cayenne pepper
<le>2 shakes tabasco
<le>3 T lemon juice
<le>1 T paprika
<endlist>
<p>Melt butter, then lightly saute onion, celery, and carrots until
they are hot and soft. Cook potatoes and set aside.
<p>Make a roux: melt butter, saute onions and garlic on medium heat till
onions are transparent. Add flour and mix well. Simmer 3-5 minutes,
stirring frequently. Add light cream, clam juice and allow to simmer
and thicken. Add up to 2 C milk to thin roux to desired thickness.
<p>Put everything into a pot and simmer chowder for 8-10 minutes.
Serve garnished with fresh parsley.
<chapter>(SALADS)
<chead>(Strawberry Jello Salad)
<X>(Strawberry Jello Salad)
<X>(Salads<xs>Strawberry Jello Salad)
<list>(simple)
<LE>2-3 oz pkg strawberry Jello
<LE>1-8 oz pkg cream cheese
<LE><math>(1<over>(3)) C finely chopped nuts
<LE>2-10 oz pkg frozen strawberries, partly thawed
<LE>few drops milk to soften cheese
<ENDLIST>
<P>Mix cream cheese and nuts. Dissolve Jello in 2 C boiling water. Then add 1 C
cold water. Stir in frozen strawberries and juice. Add cream cheese and nut
mixture. Break cheese and nut mixture into bite sized pieces after adding to
Jello. Pour into Jello mold or 8 by 12 dish. Chill overnight or till frozen.
Serves 16.
<chead>(Sesame Turkey Salad)
<X>(Sesame Turkey Salad)
<X>(Salads<xs>Sesame Turkey Salad)
<list>(simple)
<LE>1 large cucumber, peeled, quartered and sliced
<LE>1 large red pepper, chopped
<LE><math>(3<over>(4)) pound turkey breast, diced or shredded
<LE><math>(1<over>(4)) C red wine vinegar
<LE>1 T soy sauce
<LE>1 tsp sesame oil
<LE>1 tsp grated fresh gingerroot
<ENDLIST>
<P>Toss cucumber, red pepper and turkey in bowl. Combine remaining
ingredients and toss with turkey mixture just before serving.
<page>
<chead>(Tortellini Salad)
<X>(Tortellini Salad)
<X>(Salads<xs>Tortellini Salad)
<list>(simple)
<LE><math>(1<over>(4)) lb thinly sliced pepperoni
<LE>1 C drained sun dried tomatoes packed in oil
<LE>1 T green peppercorn or Dijon style mustard
<LE>2 garlic cloves, chopped
<LE>2 tsp fresh lemon juice or to taste
<LE><math>(1<over>(4)) tsp red pepper flakes or to taste
<LE><math>(2<over>(3)) C olive oil
<LE>3 T minced onion
<LE><math>(1<over>(2)) lb each spinach and egg tortellini, cooked, drained, and refreshed
<LE>basil leaves
<LE>additional thinly sliced pepperoni
<ENDLIST>
<P>In a food processor, grind course the pepperoni, tomatoes, mustard, garlic,
lemon juice, and red pepper flakes. With the motor running, add the oil
in a stream and blend the mixture till it is combined well.
<P>In a large bowl, toss the onion and tortellini with the sauce until the
pasta is coated well and garnish the dish with basil and additional pepperoni
slices if desired. Serve at room temperature. Serves 4-6
<CHEAD>(Macaroni Salad)
<X>(Macaroni Salad)
<X>(Salads<xs>Macaroni Salad)
<list>(simple)
<LE>1 lb tri-colored rotini noodles, cooked and rinsed
<LE>1 small zucchini
<LE>1 small yellow squash
<LE>1 green pepper (red or yellow is ok)
<LE>1 small red onion
<LE>1 small can black olives
<LE><math>(1<over>(4)) lb broccoli florets
<LE>cherry tomatoes, halved (optional)
<LE>pepperoni or salami, cubed (optional)
<LE>Feta cheese, crumbled (optional)
<LE>1 small bottle Kens Lite Ceasar Salad dressing
<ENDLIST>
<P>While pasta is cooking dice all vegetables. Slice the black olives.
<P>Toss vegetables and pasta with <math>(3<over>(4)) bottle of salad dressing. You may use
more if you like. Add optional ingredients in quantity desired.
Chill and serve.
<PAGE>
<chead>(Hummus)
<X>(Hummus)
<X>(Salads<xs>Hummus)
<list>(Simple)
<le><math>(1<over>(3)) C sesame tahini
<le><math>(1<over>(4)) C water
<le><math>(1<over>(4)) C lemon juice
<le><math>(1<over>(2)) tsp. cumin
<le>5 cloves garlic, minced
<le>2 15 ounce cans chick peas, drained
<le>5 drops tabasco
<endlist>
<p>Simply combine all ingredients and blend until smooth. The easiest way
to do this is in a food processor or blender.
<chead>(Four Bean Salad)
<X>(Four Bean Salad)
<X>(Salads<xs>Four Bean Salad)
<list>(Simple)
<le>1 can chick peas
<le>1 can kidney beans
<le>1 can wax beans
<le>1 can green beans
<le><math>(1<over>(3)) C olive oil
<le><math>(1<over>(2)) C red wine vinegar
<le><math>(1<over>(3)) C sugar
<le><math>(1<over>(2)) vidalia or red onion, chopped
<endlist>
<p>Combine olive oil, sugar and vinegar. Then pour over the beans and
onion and toss. Refrigerate overnight for best flavor. Lasts up to
two weeks.
<chapter>(VEGETARIAN)
<chead>(Green Beans Supreme)
<X>(Green Beans Supreme)
<X>(Vegetarian<xs>Green Beans Supreme)
<list>(simple)
<LE>1 8 oz can beans
<LE>2 T sliced onion
<LE>2 tsp margarine
<LE>2 tsp flour
<LE><math>(1<over>(4)) C sour cream
<LE>2 T grated Cheddar cheese
<LE>1 T margarine
<LE><math>(1<over>(4)) C bread crumbs
<LE>dash salt, pepper, and lemon juice
<ENDLIST>
<P>Cook onion in butter till tender. Add flour, salt, pepper and lemon juice.
Cook till bubbles. Add sour cream and beans. Heat. Put in casserole. Top
with cheese, bread crumbs and melted margarine. Broil till cheese melts and
crumbs are browned.
<chead>(Broccoli Strudel)
<X>(Broccoli Strudel)
<X>(Vegetarian<xs>Broccoli Strudel)
<list>(simple)
<LE>2 boxes frozen chopped broccoli, thawed
<LE>3 T butter
<LE>3 eggs
<LE><math>(1<over>(2)) tsp pepper
<LE>1 C chopped onion
<LE>1 C chopped mushrooms (more if you want)
<LE>1 <math>(1<over>(2)) C seasoned breadcrumbs
<LE>2 C grated Cheddar cheese
<LE>1 T lemon juice
<LE><math>(3<over>(4)) C white wine
<LE>1 <math>(1<over>(2)) pkg Pepperidge Farm puff pastry
<ENDLIST>
<P>Thaw broccoli. Saute onion in butter, add broccoli, saute till tender but
bright green. Put in bowl, add rest of ingredients, mix.
<P>Makes 3 strudels. Spread with broccoli mixture folding in one inch on long
edges. Roll beginning at narrow end. Place seam side down, brush with
margarine. Bake at 375 degrees till light brown, about 45 minutes. Cut into
1-inch slices.
<page>
<chead>(Broccoli Casserole)
<X>(Broccoli Casserole)
<X>(Vegetarian<xs>Broccoli Casserole)
<list>(simple)
<LE>2 pkg frozen broccoli spears, almost cooked
<LE>12 oz can tomatoes, drain and reserve liquid
<LE>6 oz can tomato paste
<LE>2 tsp oregano
<LE>bread crumbs
<LE>1 tsp season salt
<LE>2 T Parmesan cheese
<LE>Parmesan cheese for topping
<ENDLIST>
<P>Place cooked broccoli in center of flat casserole. Slice tomatoes and arrange
around broccoli. Combine reserved liquid, tomato paste, oregano, season salt
and cheese. Pour over top. Top with bread crumbs and Parmesan cheese. Bake at
350 degrees for 30 minutes.
<chead>(Spinach Strudel)
<X>(Spinach Strudel)
<X>(Vegetarian<xs>Spinach Strudel)
<list>(simple)
<LE>2 10 oz pkgs chopped spinach thawed
<LE>2 T butter
<LE>1 large onion chopped
<LE>1 large clove garlic, finely chopped
<LE>2 C sliced mushrooms
<LE>1 can (8 oz) water chestnuts, drained and chopped
<LE>1 T lemon juice
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(4)) tsp pepper
<LE>8 oz Monterey Jack cheese
<LE>1 pkg Pepperidge Farm puff pastry
<ENDLIST>
<P>Cook onion in 1 T butter with garlic till tender. Add mushrooms and 1 T
butter, saute till tender. Stir in water chestnuts, lemon juice, salt, pepper
and Monterey Jack cheese. Mix with spinach.
<P>Makes 2 strudels. Spread with spinach mixture folding in one inch on long
edges. Roll beginning at narrow end. Place seam side down, brush with
margarine. Bake at 375 degrees till light brown, about 45 minutes. Cut into
1-inch slices.
<page>
<chead>(Tomato Casserole)
<X>(Tomato Casserole)
<X>(Vegetarian<xs>Tomato Casserole)
<list>(simple)
<LE><math>(1<over>(2)) C onion, chopped
<LE>1 T butter
<LE>2 tomatoes sliced
<LE><math>(1<over>(2)) C grated Cheddar cheese
<LE><math>(1<over>(2)) C bread crumbs
<LE><math>(1<over>(2)) C sour cream
<LE>1 egg
<LE>1 tsp salt
<ENDLIST>
<P>Cook onions in butter till tender. Place <math>(1<over>(2)) tomatoes in casserole. Top with
<math>(1<over>(2)) onions, <math>(1<over>(2)) cheese, <math>(1<over>(2)) bread crumbs. Repeat. Combine egg, sour cream and
salt. Pour over top of casserole. Cover and bake at 350 degrees for 20
minutes. Uncover and bake 5 minutes longer.
<chead>(Spinach Pie (Spanakopita))
<X>(Spinach Pie (Spanakopita))
<X>(Vegetarian<xs>Spinach Pie (Spanakopita))
<list>(simple)
<LE>2 lb frozen, thawed and drained spinach
<LE><math>(1<over>(4)) lb butter, melted
<LE>2 eggs
<LE>pinch of parsley, basil, oregano
<LE>1 lb cheese (<math>(1<over>(2)) Feta, <math>(1<over>(2)) cottage)
<LE>Garlic salt, garlic
<LE>minced onion for flavor
<LE>1 teaspoon dill
<LE><math>(1<over>(2)) lb Athens Fillo
<LE><math>(1<over>(4)) stick melted butter + <math>(1<over>(4)) C olive oil
<ENDLIST>
<P>Mix first 8 ingredients together. Butter the bottom of a 9" x 13" baking
pan. Place 4 fillo leaves on the bottom (I fold in half), buttering after each.
Place half of spinach mix on fillo leaves and then place 4 more fillo leaves on
top of spinach, buttering each leaf. Place remainder of spinach and place one
more fillo leaf on the very top. (For a thicker and flakier crust, add more
fillo leaves on top.) Sprinkle with butter. Turn fillo at edges towards the
rim of the pan. Bake in moderately hot oven 375 degrees F for 30 minutes or until
golden brown.
<chapter>(EGGS)
<chead>(Basic Quiche Recipe)
<X>(Basic Quiche Recipe)
<X>(Eggs<xs>Basic Quiche Recipe)
<list>(simple)
<LE>10 inch pie crust : prick well and prebake 10 minutes at 400 degrees
<LE><math>(1<over>(2)) C chopped onion
<LE>1 T oil, for sauteing veggetables
<LE>3 eggs
<LE><math>(1<over>(4)) tsp salt if desired
<LE><math>(1<over>(8)) tsp pepper
<LE>1 C milk, lowfat will tend to prevent the quiche from setting
<LE><math>(1<over>(2)) C light sour cream
<LE>1 T flour
<LE>1 tsp Worcestershire sauce
<ENDLIST>
<emphasis>(Meat and/or Vegetable Quiche\bold)
<list>(simple)
<LE>Choice of filling :
<list>(simple)
<LE>2 C sliced mushrooms, optional
<LE><math>(3<over>(4)) lb zucchini, sliced thin or grated
<LE>10 oz frozen chopped spinach, thawed and drained
<LE>10 oz frozen chopped broccoli, thawed and drained
<LE>2 diced tomatoes, optional
<LE><math>(3<over>(4)) lb cooked ham, cubed
<LE>6 slices bacon, cooked and crumbled
<ENDLIST>
<LE>2 C grated (8 oz) Monterey Jack or Cheddar cheese
<ENDLIST>
<P>Select filling ingredients. Total filling should not exceed 3 C cooked.
<P>Saute onion in oil five minutes. Add mushrooms and zucchini and cook till
almost done. Add frozen vegetable and cook till done.
<P>Beat eggs with egg beater, mix in salt, pepper, milk, sour cream, flour,
cheese, Worcestershire sauce. Add tomato, ham, bacon, and veggie mixture and
pour into partially baked pie crust. Continue to bake 35 to 40 minutes till
set.
<page>
<CHEAD>(Seafood Quiche\bold)
<list>(simple)
<LE>ingredients of Basic Quiche Recipe
<LE>1 lb frozen seafood, thawed
<LE>2 T minced parsley
<LE>2 C (8 oz) grated Swiss cheese
<LE><math>(1<over>(2)) T basil
<LE>dash of cayenne
<LE><math>(1<over>(4)) C Marsala wine
<ENDLIST>
<P>Saute onion in oil 5 minutes. Beat eggs with egg beater, mix in salt,
pepper, milk, sour cream, flour, cheese, Worcestershire sauce. Add seafood and
remaining spices to egg mixture. Pour into partially baked pie crust and
continue to bake 35 to 40 minutes till set.
<chapter>(PASTA and RICE)
<chead>(Pats Macaroni and Cheese)
<X>(Pats Macaroni and Cheese)
<X>(Pasta<xs>Pats Macaroni and Cheese)
<list>(simple)
<LE>4 C macaroni cooked
<LE>4 T butter
<LE>1 C grated bread crumbs
<LE>4 T butter
<LE>5 T flour
<LE>1 <math>(1<over>(2)) tsp salt
<LE><math>(1<over>(4)) tsp pepper
<LE><math>(1<over>(2)) tsp dry mustard
<LE>1 small chopped onion
<LE>2 <math>(3<over>(4)) C milk
<LE><math>(1<over>(4)) C milk
<LE>1 can Campbells Cheddar cheese soup
<LE>12-14 oz grated sharp Cheddar cheese
<ENDLIST>
<P>Melt 4 T butter. Pour over bread crumbs and set aside. Then melt 4 T butter
and add flour, salt, pepper, mustard and onion. Add 2 <math>(3<over>(4)) C milk slowly. Mix
<math>(1<over>(4)) C milk and soup. Add to sauce. Add cheese, reserving <math>(1<over>(2)) C. Put macaroni
in greased casserole and mix in sauce. Top with buttered bread crumbs and
reserved cheese. Bake 20-30 minutes at 400 degrees.
<P>Variation : Red-Hot Macaroni and Cheese. Add Worcestershire, Tabasco,
and dried chopped chili peppers to taste.
<chead>(Frankfurts and Noodles)
<X>(Frankfurts and Noodles)
<X>(Pasta<xs>Frankfurts and Noodles)
<list>(simple)
<LE>4 C egg noodles
<LE>2 C sliced onions
<LE>2 small peppers chopped
<LE>1 C chopped celery
<LE>2-3 franks per person
<LE>1 large can tomatoes
<LE>2-8 oz cans tomato sauce
<ENDLIST>
<P>Cook noodles. Meanwhile brown onions, peppers, celery and frankfurts. Add to
cooked noodles along with tomatoes and tomato sauce. Season with celery salt,
seasoned salt, pepper to taste.
<page>
<chead>(Pasticcio)
<X>(Pasticcio)
<X>(Pasta<xs>Pasticcio)
<list>(simple)
<LE><math>(1<over>(2)) lb Rigatoni, cooked till soft but firm
<LE><math>(1<over>(2)) C grated Parmesan cheese
<LE>
<LE><emphasis>(Filling :\bold)
<LE>1 lb ground meat
<LE>1 small yellow onion, peeled and chopped
<LE><math>(1<over>(2)) clove garlic, crushed
<LE><math>(1<over>(4)) tsp salt
<LE><math>(1<over>(4)) tsp pepper
<LE><math>(1<over>(4)) tsp oregano
<LE><math>(1<over>(4))+ tsp cinnamon
<LE><math>(1<over>(4)) C white or red wine
<LE>1 large tomato, peeled and diced
<LE>1 can (8 oz) tomatoes
<LE>1 egg whites
<LE>
<LE><emphasis>(Bechamel Sauce :\bold)
<LE><math>(1<over>(4)) C butter
<LE><math>(1<over>(4)) C four
<LE>2 C hot milk
<LE>salt and pepper to taste
<LE>nutmeg to taste
<LE><math>(1<over>(2)) C grated Parmesan cheese
<LE>1 eggs
<LE>1 egg yolks
<ENDLIST>
<P>Brown meat, onion, and garlic. Add salt, pepper, oregano, cinnamon to
taste. Add wine, diced tomatoes, and canned tomatoes. Break up tomatoes with
spoon. Cover and cook over medium heat. Cool. Add egg whites.
<P>Melt butter. Add flour. Add milk and stir till smooth. Add salt, pepper,
and nutmeg to taste. Cook, stirring constantly till thick. Remove from heat
and stir in cheese, eggs and egg yolks.
<P>Butter 9X13X2 pan and put in <math>(1<over>(2)) Noodles. Sprinkle with <math>(1<over>(3)) cheese. Cover
with meat filling. Top with remaining noodles. Sprinkle with <math>(1<over>(3)) of cheese
and cover with sauce. Sprinkle with rest of cheese. Cook at 375 for 30-45
minutes or till golden brown. Leave 20 minutes. Cut and server. Serves 8.
<chead>(American Chop Suey)
<X>(American Chop Suey)
<X>(Pasta<xs>American Chop Suey)
<list>(simple)
<LE><math>(1<over>(2)) lb ground beef browned
<LE><math>(1<over>(4)) C chopped onion browned
<LE><math>(1<over>(4)) C chopped green pepper browned
<LE>1-8 oz can tomato sauce
<LE><math>(3<over>(4)) C macaroni cooked
<ENDLIST>
<P>Mix all ingredients. Season to taste.
<page>
<chead>(Beef and Olive Lasagna)
<X>(Beef and Olive Lasagna)
<X>(Pasta<xs>Beef and Olive Lasagna)
<list>(simple)
<LE><math>(1<over>(2)) tsp cooking oil
<LE><math>(1<over>(4)) tsp garlic powder
<LE><math>(1<over>(2)) C chopped onion
<LE><math>(1<over>(2)) lb ground beef
<LE><math>(1<over>(4)) tsp sugar
<LE><math>(1<over>(4)) tsp basil
<LE><math>(1<over>(4)) tsp oregano
<LE>salt and pepper to taste
<LE>8 oz tomato sauce
<LE><math>(1<over>(2)) C water
<LE><math>(1<over>(2)) C stuffed green olives sliced
<LE><math>(3<over>(4)) C sour cream
<LE>1.5 oz cream cheese
<LE>4 oz egg noodles, cooked
<LE><math>(1<over>(2)) C Parmesan cheese
<ENDLIST>
<P>Brown onion and beef. Add all ingredients up to olives and simmer 20 minutes.
Add olives. Simmer 3 minutes. Mix in sour cream, cream cheese. Heat through.
Add noodles and Parmesan cheese. Heat till hot.
<chead>(Sicilian Supper)
<X>(Sicilian Supper)
<X>(Pasta<xs>Sicilian Supper)
<list>(simple)
<LE>1 lb ground beef
<LE><math>(1<over>(2)) C chopped green pepper
<LE>1 C cooked egg noodles
<LE><math>(1<over>(2)) C water
<LE>1 tsp garlic salt
<LE><math>(1<over>(4)) C Parmesan cheese
<LE><math>(1<over>(2)) C chopped onion
<LE>8 oz cream cheese
<LE>1-6 oz can tomato paste
<LE><math>(1<over>(2)) C milk
<LE><math>(1<over>(4)) tsp pepper
<ENDLIST>
<P>Brown beef, onion, pepper. Drain. Stir in remaining ingredients except
cheese. Bake through. Top with cheese and bake a few minutes more.
<page>
<chead>(Spanish Rice Pronto)
<X>(Spanish Rice Pronto)
<X>(Rice<xs>Spanish Rice Pronto)
<list>(simple)
<LE>5 frankfurts, sliced
<LE>2 medium onions, sliced
<LE>1 Green pepper, chopped (optional)
<LE>2 C Minute Rice
<LE>2 C hot water
<LE>3-8 oz cans tomato sauce
<LE>1 <math>(1<over>(2)) tsp salt
<LE>dash pepper
<LE><math>(3<over>(4)) tsp mustard
<ENDLIST>
<P>Start browning onion and pepper in <math>(1<over>(4)) C bacon drippings or in oil. Add
frankfurts and then rice. Cook and stir over high heat until lightly browned.
add remaining ingredients. Mix well. Bring quickly to boil, reduce heat, and
simmer uncovered for 5 minutes.
<chead>(Cheesy Beans and Rice)
<X>(Cheesy Beans and Rice)
<X>(Rice<xs>Cheesy Beans and Rice)
<list>(SIMPLE)
<LE>2 T vegetable oil
<LE><math>(1<over>(2)) C chopped onion
<LE>1 C chopped green pepper
<LE>1 T basil
<LE><math>(1<over>(2)) tsp oregano
<LE><math>(1<over>(8)) tsp garlic powder
<LE>19 oz can red kidney beans
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(2)) tsp pepper
<LE>1 large peeled tomato, chopped
<LE>2 <math>(1<over>(2)) oz grated Cheddar cheese
<LE>2 C cooked white or BROWN rice (add bouillon cube/packet when cooking)
<endlist>
<p>Heat oil, add onions, peppers, basil, oregano, garlic powder. Cook till
vegetables are tender, 10 minutes. Reduce heat to low, stir in beans,
salt, pepper, and tomato. Heat through. Stir in cheese and rice. Heat,
stirring until cheese is melted and mixture is hot.
<chead>(Spicy Chicken and Rice)
<X>(Spicy Chicken and Rice)
<X>(Rice<xs>Spicy Chicken and Rice)
<list>(simple)
<LE>3 C long grain rice (cooked)
<LE>1 C cooked chicken
<LE>1 stalk celery, chopped
<LE>1 small onion, chopped
<LE><math>(3<over>(4)) T sugar
<LE>1 tsp cayenne pepper (or to taste)
<LE><math>(1<over>(2)) tsp red pepper flakes (optional)
<LE>1 T olive oil
<LE><math>(1<over>(4)) C low-sodium soy sauce
<ENDLIST>
<P>Saute celery and onion in olive oil until wilted; add cooked chicken and cook
until browned. Add sugar, cayenne pepper (and pepper flakes if you like it
hot!). Then add cooked rice and soy sauce and heat through.
<chapter>(POULTRY)
<chead>(Parmesan Dijon Chicken)
<X>(Parmesan Dijon Chicken)
<X>(Poultry<xs>Parmesan Dijon Chicken)
<list>(SIMPLE)
<LE>8 boned and skinned chicken breast halves
<LE>2 C fresh bread crumbs
<LE><math>(1<over>(2)) C Parmesan cheese
<LE><math>(1<over>(4)) C melted butter
<LE><math>(2<over>(3)) C Dijon mustard
<LE><math>(1<over>(4)) C dry white wine
<endlist>
<p>Process cheese and bread crumbs in food processor. Mix mustard, wine,
butter. Dip chicken in mustard mix, then in bread crumbs. Bake in pan
(sprayed with PAM) at 400 for 30 minutes.
<p><emphasis>(Note:\bold)Can freeze chicken before baking and then thaw
later and cook; great for unexpected company.
<chead>(Chicken Terriaki, whole legs)
<X>(Chicken Terriaki, whole legs)
<X>(Poultry<xs>Chicken Terriaki, whole legs)
<list>(SIMPLE)
<le>6 whole chicken legs, skin and fat removed
<le>
<LE><emphasis>(Marinade: \bold)
<le>1 T freshly chopped ginger
<LE><math>(1<over>(3)) C soy sauce
<le>2 T honey
<le>3 T dry sherry
<le>1 clove garlic, minced
<LE><math>(1<over>(4)) C sliced scallions, including tip
<endlist>
<p>Combine marinade ingredients and marinate chicken over night. Bake at
375 for 40 minutes.
<PAGE>
<chead>(Chicken Breast Mozzarella)
<X>(Chicken Breast Mozzarella)
<X>(Poultry<xs>Chicken Breast Mozzarella)
<list>(SIMPLE)
<le>Boneless chicken breasts
<le>Grated parmesan cheese
<le>Mozzarella cheese, lowfat
<le>Ragu spagetti sauce with mushrooms
<endlist>
<p>Roll chicken breasts in parmesan cheese. Place in casserole, top with
spagetti sauce. Sprinkle with low fat mozzarella cheese. Bake at 350 for
30 minutes (or till chicken cooked through).
<chead>(Chicken Smothered in Vegetables)
<X>(Chicken Smothered in Vegetables)
<X>(Poultry<xs>Chicken Smothered in Vegetables)
<list>(simple)
<LE>4 boned and skinned chicken breast halves
<LE><math>(1<over>(4)) C unbleached white flour
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(4)) tsp freshly ground pepper
<LE>2 T olive oil
<LE>1 clove minced garlic
<LE>1-2 large onions, sliced
<LE>1 <math>(1<over>(2)) large green peppers, sliced
<LE><math>(1<over>(2)) lb+ sliced mushrooms
<LE>1 tsp sweet basil
<LE>3 tomatoes, cut in wedges
<LE><math>(1<over>(2)) tsp salt.
<ENDLIST>
<P>Preheat oven to 375 F.
<P>Grease a shallow baking pan with margarine. Cut each chicken breast
into 4 pieces. Coat chicken by shaking in plastic bag with flour, salt, and
pepper. Place chicken in baking pan and grind additional pepper over it.
<P>In large skillet, saute onion and garlic till soft. Stir in green
peppers, mushrooms, and basil. Cook for 1 minute. Add tomatoes. Pour
vegetables over chicken and bake 45 minutes or until chicken is fully cooked.
Serves 4 at 242 calories per serving.
<P>Variations: Substitute different vegetables in desired (if use potatoes,
or carrots, may need to precook these partially). Use cajun seasonings in
place of all other seasonings. Omit the olive oil step to lower calories.
<PAGE>
<chead>(Cornish Game Hens Miko Moko)
<X>(Cornish Game Hens Miko Moko)
<X>(Poultry<xs>Cornish Game Hens Miko Moko)
<list>(simple)
<LE>6 1-lb Cornish Hens
<LE>3 pineapples (or one large can pineapple rings)
<LE>
<LE><emphasis>(Marinade :\bold)
<LE>1 <math>(1<over>(3)) C soy sauce
<LE><math>(1<over>(3)) C sugar
<LE>5 slices fresh ginger root, minced
<LE><math>(1<over>(3)) C sherry wine
<LE>5 minced garlic cloves
<LE><math>(1<over>(3)) tsp pepper
<LE><math>(1<over>(3)) tsp cinnamon
<LE><math>(1<over>(3)) tsp dash of ground cloves
<LE>
<LE><emphasis>(Meat Stuffing :\bold)
<LE>3 garlic cloves, minced
<LE>4 scallions, diced (or one medium onion)
<LE>2 lbs ground pork (or 1 lb pork, 1 lb hamburger)
<LE><math>(1<over>(3)) C soy sauce
<LE>4 T sherry
<LE>1+ tsp sugar
<LE>dash pepper
<LE>3 T cornstarch mixed with 5 T water
<ENDLIST>
<P>Combine ingredients for marinade and marinate chicken 3 hours to overnight.
<P>Saute garlic and scallions in oil. Add meat and cook till pink is gone.
Add soy sauce, sugar, sherry and pepper. Then still in cornstarch with
water. Cool, and stuff birds. Tie birds closed.
<P>Put hens in pan, breast side down and pour in marinade. Roast for 45
minutes at 400 degrees. Turn, reduce heat to 325 degrees and roast 30 to
35 minutes. Can add broth or water to marinade to keep moist.
<page>
<chead>(Chicken Broccoli Crescent Bake)
<X>(Chicken Broccoli Crescent Bake)
<X>(Poultry<xs>Chicken Broccoli Crescent Bake)
<list>(simple)
<LE>3 oz. softened cream cheese
<LE>10 <math>(3<over>(4)) oz can condensed cream of chicken soup
<LE>2 C cubed, cooked chicken
<LE>9 oz. pkg cut broccoli, cooked, well drained
<LE>3 T chopped ripe olives (optional)
<LE>1 T chopped onion
<LE><math>(1<over>(2)) tsp salt, if desired
<LE>dash pepper
<LE>2 (8 oz) cans refrigerated crescent rolls
<LE>2 oz (<math>(1<over>(2)) C) shredded sharp Cheddar or Swiss cheese
<ENDLIST>
<P>Heat oven to 350 degrees. In large bowl, blend cream cheese and soup until
smooth; stir in chicken, broccoli, olives, onion, salt, & pepper. Unroll 1 can
of dough into 2 long rectangles. Place on ungreased cookie sheet, 2 inches
apart; firmly press perforations to seal. Place half of chicken mixture over
each rectangle to within 1 inch of edges. Sprinkle <math>(1<over>(4)) cup of cheese over each.
Unroll second can of dough into 2 long rectangles; press to seal perforations.
Place over cheese. Press edges with fork to seal. Bake for 22 to 28 minutes
(until golden brown). Cool 5 minutes, slice to serve.
<chead>(Chicken Turnovers)
<X>(Chicken Turnovers)
<X>(Poultry<xs>Chicken Turnovers)
<list>(simple)
<LE>3 oz cream cheese
<LE>2 T margarine (melted)
<LE>2 C chicken (cooked and cut up)
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(8)) pepper
<LE>2 T milk
<LE>1 T chives
<LE>1 package Pillsbury Crescent Rolls
<ENDLIST>
<P>Mix cream cheese until soft. Add melted margarine, milk, salt, pepper and
chives. Add chicken and mix well. Put 2 crescent rolls together, add chicken
mixture, fold 4 corners to center and pinch together. Before baking brush with
melted butter. Bake 350 for 20 minutes.
<PAGE>
<chead>(Chicken Croquettes)
<X>(Chicken Croquettes)
<X>(Poultry<xs>Chicken Croquettes)
<list>(simple)
<LE>2 C chopped cooked chicken
<LE><math>(1<over>(4)) tsp celery salt
<LE>1 tsp lemon juice
<LE>1 tsp finely chopped parsley
<LE>4 T butter
<LE>2-3 C bread crumbs
<LE><math>(1<over>(2)) tsp salt
<LE>dash cayenne
<LE>2 T minced onion
<LE>4 T flour
<LE>1 C milk
<LE>1-2 eggs with 1 <math>(1<over>(2)) T water
<ENDLIST>
<P>Melt butter. Add flour then milk. Heat over medium high heat until thickened.
Combine chicken, salt, cayenne, lemon juice, onion and parsley. Add sauce
slowly so that the mixture is soft but still firm enough to hold its shape.
Chill. Shape and coat thickly with bread crumbs. Dip in egg mixture then
crumbs again. If convenient, chill <math>(1<over>(2)) hour then fry. Can use
lamb, ham, pork instead of chicken.
<chead>(Oyster Stuffing)
<X>(Oyster Stuffing)
<X>(Poultry<xs>Oyster Stuffing)
<list>(simple)
<LE>3 C white bread crumbs
<LE>1 C saltine cracker crumbs
<LE><math>(1<over>(2)) tsp salt
<LE>4-5 T butter melted
<LE>1 T lemon juice
<LE><math>(3<over>(4)) to 1 pint oysters, chopped
<ENDLIST>
<P>Combine all ingredients.
<chead>(Sausage Stuffing)
<X>(Sausage Stuffing)
<X>(Poultry<xs>Sausage Stuffing)
<list>(simple)
<LE>3 C celery chopped
<LE>2 C onion chopped
<LE>12 C fresh breadcrumbs
<LE>1 to 1 <math>(1<over>(2)) lbs sweet Italian sausage
<LE>2 tsp salt
<LE><math>(1<over>(4)) tsp pepper
<LE>1 tsp sage
<LE>1 C or less of hot water
<ENDLIST>
<P>Start cooking celery and onions till almost cooked. Add sausage and cook till
done. Add bread crumbs, seasonings and enough water for desired moistness.
<chapter>(BEEF)
<chead>(Indonesian Beef Skewers)
<X>(Indonesian Beef Skewers)
<X>(Poultry<xs>Indonesian Beef Skewers)
<list>(SIMPLE)
<LE>wooden skewers, soaked 30 minutes in hot water
<LE>1 <math>(1<over>(2)) lb beef, cut in one inch cubes
<LE>
<LE><emphasis>(Marinade: \bold)
<LE>1 clove garlic, minced
<LE>2 T soy sauce
<LE>1 T salad oil
<LE>1 tsp ground cumin
<LE>1 tsp ground coriander
<LE>
<LE><emphasis>(Basting sauce: \bold)
<LE>3 T lemon juice
<LE>2 T soy sauce
<LE><math>(1<over>(4)) tsp cumin
<LE><math>(1<over>(4)) tsp coriander
<endlist>
<p>Combine marinade ingredients, pour over meat and refrigerate overnight,
stirring occasionally.
<p>Combine basting sauce. Grill beef using basting sauce.
<chead>( Hamburger Stroganoff)
<X>( Hamburger Stroganoff)
<X>(Beef<xs> Hamburger Stroganoff)
<list>(simple)
<LE>1 lb ground beef browned
<LE>1 medium onion chopped and browned
<LE><math>(1<over>(2)) + tsp garlic salt
<LE>dash pepper
<LE>4 oz can sliced mushrooms
<LE>1 can cream of chicken soup
<LE>1 C sour cream
<LE>cooked rice or noodles.
<ENDLIST>
<P>Mix beef, onion, salt, pepper, mushrooms. Heat through. Add soup, cook 10
minutes. Add sour cream and heat through. Serve over rice or noodles.
<PAGE>
<chead>(Tex-Mex Stuffed Peppers)
<X>(Tex-Mex Stuffed Peppers)
<X>(Poultry<xs>Tex-Mex Stuffed Peppers)
<list>(SIMPLE)
<LE>2 large peppers, cut in half lengthwise
<LE>1 lb ground beef
<LE>2 medium onion, finely chopped
<LE>1 garlic clove, minced
<LE>2 tsp chili powder
<LE>1 C bottled spaghetti sauce
<LE>1 7-9 oz can whole kernel corn, drained
<LE><math>(1<over>(2)) C quick cooking rice
<LE><math>(1<over>(4)) C pimento stuffed olives, halved
<LE><math>(1<over>(2)) C grated Cheddar or Monterey Jack cheese
<endlist>
<p>Microwave green peppers, covered, on high for 4 to 5 minutes, until almost
tender. Drain.
<p>Microwave ground beef with onion and garlic, on high for 4 to 5 minutes,
until beef loses its pink color. Drain fat, then add chili powder,
<math>(3<over>(4)) C spaghetti sauce, corn, rice, and olives.
<p>Into each pepper half, spoon some of the beef mixture; top with cheese.
Cook peppers on high 2 to 3 minutes, until cheese begins to melt. Spoon
remaining <math>(1<over>(4)) C sauce over peppers. Cook 1 to 2 minutes, until
peppers are heated and cheese melts. Makes 4 servings, 600 calories each.
<chead>(Chili Bean Meatloaf)
<X>(Chili Bean Meatloaf)
<X>(Poultry<xs>Chili Bean Meatloaf)
<list>(SIMPLE)
<LE>2 cans (15 <math>(1<over>(2)) oz) red kidney beans, liquid drained
<LE>1 lb lean ground beef
<LE><math>(3<over>(4)) C dry bread crumbs
<LE>2 T soy sauce
<LE><math>(1<over>(2)) tsp dried oregano
<LE>1 T dried basil
<LE>15 oz can tomato puree
<LE>dash cayenne pepper
<endlist>
<p>Mix 1 can beans with meat, soy sauce, bread crumbs, oregano, and basil.
Press mixture into 9x5x3 loaf pan, cover with other beans, and tomato puree.
Sprinkle with cayenne pepper. Bake at 350 for one hour.
<page>
<chead>(Tamale Pie)
<X>(Tamale Pie)
<X>(Beef<xs>Tamale Pie)
<list>(simple)
<LE><math>(1<over>(4)) C salad oil
<LE>2 C finely chopped onion
<LE>2 clove garlic, crushed
<LE>1 <math>(1<over>(2)) pounds ground chuck
<LE><math>(3<over>(4)) pound ground pork sausage
<LE>1 can (1 pound size) stewed tomatoes
<LE>1 can (12 ounce size) corn with peppers, drained
<LE>1 can (8 ounce size) tomato sauce
<LE>3 tablespoons chili powder
<LE>4 teaspoons dried oregano leaves
<LE>1 <math>(1<over>(2)) tablespoons salt
<LE>1 C pitted ripe olives, drained
<LE>1 <math>(3<over>(4)) C yellow corn meal
<LE>2 <math>(1<over>(3)) C cold water
<LE>1 egg, well beaten
<LE>1 <math>(2<over>(3)) C grated sharp Cheddar cheese
<ENDLIST>
<P>In hot oil in a large skillet or Dutch oven, saute onion and garlic until
tender -- about 5 minutes. Add the chuck and the sausage; saute, stirring,
until they are well browned. Remove from heat; pour off excess fat. Add
tomatoes, corn, tomato sauce, chili powder, oregano, 1 tablespoon salt, and the
olives (except 6 -- reserve for garnish); mix well. Set aside.
<P>In medium saucepan, combine corn meal and remaining salt with water and the
egg. Cook, stirring, over low heat, until thickened (the spoon will leave a
path when pulled through the mixture). Stir in 1 cup cheese.
<P>Layer one-third of the corn meal mixture over the bottom of a shallow, 3-quart
casserole. Cover with meat mixture. Spoon the rest of the corn meal mixture
around the top edge of the casserole, leaving a small opening in the center.
Sprinkle the remaining cheese over the corn meal edge. Then place the reserved
olives around the inside edge of the corn meal. Bake at 350 degrees for 30
minutes, or until golden brown on top. Makes 8 servings.
<page>
<chead>(Lo Cal Moussaka)
<X>(Lo Cal Moussaka)
<X>(Beef<xs>Lo Cal Moussaka)
<list>(simple)
<le>2 large unpeeled eggplant (about 2 lbs), cut into <math>(1<over>(4))" slices
<le>Vegetable cooking spray
<le><math>(3<over>(4)) t garlic powder (not garlic salt)
<le>1 lb ground chuck
<le><math>(1<over>(2)) C chopped onion
<le>1 C Chablis or other dry white wine
<le>1 8-oz can no-salt-added tomato sauce
<le>2 T minced fresh parsley
<le><math>(1<over>(2)) t black pepper
<le><math>(1<over>(4)) t salt
<le><math>(1<over>(8)) t ground nutmeg
<le>1 12-oz can *evaporated skimmed* milk
<le><math>(1<over>(2)) C low-sodium chicken broth
<le><math>(1<over>(4)) C all-purpose flour
<le><math>(1<over>(8)) t white pepper (black pepper is also fine)
<le><math>(1<over>(4)) C grated Parmesan cheese
<endlist>
<p>Arrange eggplant slices in a single layer on a baking sheet coated
with cooking spray. Coat top surface of eggplant with cooking spray,
and sprinkle with garlic powder. Bake at 425 degrees for 15 min.
or until lightly browned. Set aside.
<p>Combine ground chuck and onion in a large nonstick skillet; cook
over medium heat until browned, stirring to crumble. Drain off as
much excess fat as possible. Add wine and next 5 ingredients.
Cook 15 min, stirring occasionally. Remove from heat.
<p>Combine milk and chicken broth and set aside. Combine flour and white
pepper in a saucepan. Gradually add milk mixture, stirring with a wire
whisk until smooth. Place over medium heat and stir frequently, cooking
10 minutes or until sauce thickens.
<p>Arrange <math>(1<over>(3)) of eggplant in bottom of 12x8x2" baking dish.
Top with <math>(1<over>(3)) of meat mixture. Spread <math>(1<over>(3)) white
sauce over meat, and top with <math>(1<over>(3)) of cheese. Repeat procedure
twice more with remaining eggplant, meat, white sauce, and cheese.
<p>Bake at 350 degrees for 30 minutes or until moussaka is thoroughly
heated. Let moussaka sit 5-10 min before serving.
<chapter>(PORK, VEAL, and LAMB)
<chead>(Sausage and Vegetable Spaghetti)
<X>(Sausage and Vegetable Spaghetti)
<X>(Pork<xs>Sausage and Vegetable Spaghetti)
<list>(simple)
<LE>1 spaghetti squash (3 lbs)
<LE>1 lb Italian sausage
<LE><math>(1<over>(2)) C chopped onion
<LE>1 C coarsely chopped zucchini
<LE><math>(1<over>(4)) C snipped parsley
<LE>1 large clove garlic, crushed
<LE>1 T dried basil leaves
<LE>4 medium tomatoes, coarsely chopped
<LE><math>(1<over>(2)) C grated Parmesan
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(4)) tsp pepper
<ENDLIST>
<P>Prick squash with fork. Cook in 400 degree oven until tender, about 1 hour.
Remove sausage from casing. Cook and stir sausage and onion in 10-inch skillet
over medium heat until sausage is done, about 10 minutes. Stir in zucchini,
parsley, garlic and basil. Cover and cook 3 minutes. Stir in tomatoes and
Parmesan cheese. Cut squash into halves; remove seeds and fibrous strings.
Remove squash strands with 2 forks; toss with salt and pepper. Serve sausage
mixture over squash.
<chead>(Zucchini, Italian Sausage Casserole)
<X>(Zucchini, Italian Sausage Casserole)
<X>(Pork<xs>Zucchini, Italian Sausage Casserole)
<list>(simple)
<LE>4 sliced zucchini
<LE>2 lb sweet Italian sausage
<LE>4 15 oz cans tomato sauce
<LE>2 6 oz cans tomato paste
<LE>seasonings
<LE>onion salt
<LE>garlic powder
<LE>oregano
<LE>pepper
<LE>Parmesan cheese
<ENDLIST>
<P>Bake sausage and slice. Layer sausage and zucchini in casserole dish. Combine
other ingredients to make sauce. Top zucchini with sauce then sprinkle on
Parmesan cheese and bake.
<page>
<chead>(Greek Lamb Stir Fry)
<x>(Greek Lamb Stir Fry)
<x>(Lamb<xs>Greek Lamb Stir Fry)
<list>(simple)
<LE>1/2 lb lean boneless lamb
<LE>1 T olive oil
<LE>1 T red wine vinegar
<LE>1/2 tsp dry rosemary, crushed
<LE>1/2 tsp dried oregano, crushed
<LE>1/4 tsp pepper
<LE>1 to 2 T cooking oil
<LE>1 clove garlic, minced
<LE>1 medium carrot, thinly bias-sliced
<LE>1 small red onion, thinly sliced
<LE>4 C torn fresh spinach
<LE>2 small tomatoes, cut into wedges
<LE>feta cheese, crumbled
<LE>hot cooked rice
<endlist>
<p>Parially freeze lamb. Trim fat from lamb. Thinly slice mean across grain
into bite-size strips. In a small bowl, combine the olive oil, lemon juice or
vinegar, rosemary, oregano, and pepper; set aside. Place 1 T cooking oil in
a wok or skillet. Stir-fry garlic in oil 15 seconds. Add carrot and onion;
stir-fry 3 minutes or until crisp-tender. Remove vegetables from wok or
skillet. If necessary add 1 to 2 tsp additional oil. Add lamb; stir-fry
2-3 minutes or till done. Return vegetables to wok or skillet. Add vinegar
mixture; stir in spinace and tomatoes. Remove from heat. Serve over rice.
Top with crumbled cheese. Makes 3 servings. 465 calories per serving!
<chapter>(SEAFOOD)
<chead>(Baked Stuffed Shrimp)
<X>(Baked Stuffed Shrimp)
<X>(Seafood<xs>Baked Stuffed Shrimp)
<list>(simple)
<LE>1 <math>(1<over>(2)) lbs jumbo shrimp
<LE>7 oz crab meat or sealegs
<LE>1 C grated fresh bread crumbs
<LE><math>(1<over>(4)) C cracker meal
<LE><math>(1<over>(4)) C grated Parmesan
<LE>6 T melted butter
<LE>1 tsp onion powder
<LE>2 oz sherry
<LE>salt to taste
<ENDLIST>
<P>Shell and slit each shrimp along underside. Combine remaining ingredients and
stuff shrimp with it. Put in buttered pan with a little water to prevent
drying. Bake 20 minutes at 350 degrees.
<chead>(Seafood Medley in Patty Shells)
<X>(Seafood Medley in Patty Shells)
<X>(Seafood<xs>Seafood Medley in Patty Shells)
<list>(simple)
<LE>White sauce :
<LE>2 C milk
<LE>2 T butter
<LE>1 T flour
<LE>
<LE>3 cans shrimp soup
<LE>6 C shrimp, crab meat, lobster, sealegs
<LE>sherry (optional)
<ENDLIST>
<P>Prepare white sauce. Add soup and heat thoroughly. Add seafood and sherry if
desired. Heat through. Serve over patty shells. Makes 8 - 10 servings.
<page>
<chead>(Seafood Lasagna)
<X>(Seafood Lasagna)
<X>(Seafood<xs>Seafood Lasagna)
<list>(simple)
<LE>1 lb lasagna noodles
<LE>1 C onion, chopped
<LE>3 T margarine
<LE>1 8 oz and 1 13 oz cream cheese
<LE>1 lb cream style cottage cheese
<LE>1 beaten egg
<LE>2 tsp crushed basil
<LE>1 tsp salt
<LE><math>(1<over>(8)) tsp pepper
<LE>2 <math>(1<over>(2)) cans cream of mushroom soup
<LE><math>(1<over>(2)) C milk
<LE><math>(1<over>(3)) C dry white wine
<LE>1 <math>(1<over>(2)) lb shrimp, cooked
<LE>1 <math>(1<over>(2)) lb crab meat, cooked
<LE><math>(1<over>(4)) C Parmesan cheese, grated
<LE><math>(1<over>(2)) C sharp Cheddar cheese, grated
<ENDLIST>
<P>Cook noodles per package and drain.
<P>Saute onion in margarine till tender. Blend in cream cheese. Stir in cottage
cheese, egg, basil, salt, pepper.
<P>Combine soup, milk, and wine. Stir in shrimp and crab meat.
<P>Arrange 5 noodles in greased casserole. Spread <math>(1<over>(3)) cream cheese mixture on
noodles. Spread <math>(1<over>(3)) soup mixture on top. Repeat layers 2 more times. Sprinkle
Parmesan cheese on top and bake 45 minutes at 350. Top with Cheddar cheese.
Bake 2-3 minutes longer. Let stand 15 minutes before serving.
<chead>(Shrimp Provencal)
<X>(Shrimp Provencal)
<X>(Seafood<xs>Shrimp Provencal)
<list>(simple)
<LE>1 lb large shrimp, peeled and deveined
<LE>2 medium garlic cloves, minced
<LE>1 medium onion, diced
<LE>1 lb mushrooms, quartered
<LE>4 peeled diced tomatoes
<LE><math>(1<over>(4)) C+ white wine
<LE>1 T black pepper
<LE>1 T leaf thyme or 1 tsp powdered thyme
<LE>salt
<ENDLIST>
<P>Saute garlic cloves in 1 T butter. Add onion, saute till clear. Add white wine,
mushrooms, tomatoes and seasonings. Simmer 20 minutes.
<P>Lightly flour shrimp and quickly saute in 1 T butter over high head. Add
1 T white wine. Add sauce, heat to boil. Serve over rice.
<page>
<chead>(Shrimp Creole)
<X>(Shrimp Creole)
<X>(Seafood<xs>Shrimp Creole)
<list>(simple)
<LE>1 clove garlic, pressed or finely chopped
<LE>1 C chopped onion
<LE>1 green pepper, chopped
<LE><math>(1<over>(2)) C chopped celery
<LE>3 T butter or margarine
<LE>1 small can tomato sauce (8 oz)
<LE>1 small can whole plum tomatoes (8 oz)
<LE><math>(1<over>(2)) C dry red wine
<LE>2 small whole bay leaves
<LE>2 T snipped parsley
<LE><math>(1<over>(4)) tsp thyme
<LE><math>(1<over>(2)) tsp salt
<LE>dash cayenne pepper
<LE>several dashes hot sauce, to taste
<LE>1 lb fresh shrimp, peeled and deveined
<ENDLIST>
<P>Saute garlic, onion, green pepper, celery in butter till onion
is transparent.
<P>Stir in tomato sauce, wine, bay leaves, parsley, thyme, salt and
pepper. Bring to a boil and cook about 10 minutes. Remove bay leaves.
<P>Add shrimp. Cook 10 minutes more till shrimp is cooked.
Serve over rice.
<chead>(Tuna Noodle Casserole)
<X>(Tuna Noodle Casserole)
<X>(Seafood<xs>Tuna Noodle Casserole)
<list>(simple)
<LE>2 7 <math>(1<over>(2)) oz cans drained tuna
<LE>1 can cream of mushroom soup
<LE>1 large can chow mein noodles
<LE>1 can evaporated milk
<LE><math>(3<over>(4)) tsp curry powder
<LE>salt and pepper to taste
<ENDLIST>
<P>Combine all ingredients in a casserole. Bake at 350 degrees for 45 minutes.
<chapter>(MEXICAN)
<chead>(Tacos)
<X>(Tacos)
<X>(Mexican<xs>Tacos)
<list>(simple)
<LE>1 lb hamburger
<LE>1 onion
<LE>12 flour tortillas
<LE>grated sharp Cheddar cheese
<LE>chopped lettuce
<LE>12 drops Tabasco sauce
<LE>1 tsp salt
<LE>1 can taco sauce
<LE>1 <math>(1<over>(2)) tsp chili powder
<ENDLIST>
<P>Brown onion in frying pan. Add hamburger and brown. Add chili powder, taco
sauce, Tabasco sauce, salt, dash of pepper. In frying pan heat oil about <math>(1<over>(2))
inch deep. Fry tortillas quickly about 8 seconds on each side and remove from
pan. Fill with hamburger mixture, lettuce and cheese. Fold over and told
together with toothpick. Refry quickly till crisp and drain.
<chead>(Guacamole)
<X>(Guacamole)
<X>(Mexican<xs>Guacamole)
<list>(simple)
<LE>2 ripe medium avocado
<LE>2 T lemon juice
<LE>1 T onion juice
<LE>1 clove garlic, crushed
<LE><math>(1<over>(2)) tsp salt
<LE>1 T chopped canned green chiles
<ENDLIST>
<P>Cut avocados in half and remove seeds. Peel. Blend smooth in electric
blender. Add remaining ingredients blending well. Chill.
<P>Can substitute onion powder or freshly minced onion for onion juice, and garlic
powder for garlic clove. For a more spicy guacamole add more chopped green
chiles and hot pepper sauce.
<page>
<chead>(Mexican Pizza)
<X>(Mexican Pizza)
<X>(Mexican<xs>Mexican Pizza)
<P>Tortilla crust : Preheat oven to 375 degrees. Lightly brush tortillas with oil
and prick in several places with a fork. Bake directly on oven rack for about
5 minutes. Allow 2 tortillas per pizza.
<P>Meat topping : Brown <math>(1<over>(4)) lb hamburger (per pizza), 2 T chopped onion (per pizza),
<math>(3<over>(4)) tsp chili powder, salt and pepper to taste. Can also throw in green chile
peppers.
<P>Spread taco sauce or spaghetti sauce thinly between tortillas and place one on
top of the other. More sauce on top. Spread with meat topping. Top with
chopped tomatoes, scallions, hot red peppers, hot green peppers. Top with
combination of Monterey Jack cheese and Cheddar cheese. Heat through. Slice
and top each slice with guacamole and sour cream.
<chead>(Cheese Enchiladas)
<X>(Cheese Enchiladas)
<X>(Mexican<xs>Cheese Enchiladas)
<list>(simple)
<LE>1 C chopped onion
<LE>2 large cloves garlic, crushed
<LE>1 T chili powder
<LE>2 T vegetable oil
<LE>1 28 oz can whole tomatoes
<LE>1 tsp ground cumin
<LE>1 tsp dried oregano
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(8)) tsp pepper
<LE>6 oz shredded Cheddar cheese
<LE>6 oz shredded Monterey Jack cheese
<LE><math>(1<over>(2)) C vegetable oil
<LE>1 9 oz pkg 6 or 7 inch corn tortillas, (12 tortillas)
<LE>1 <math>(1<over>(2)) C shredded lettuce
<LE><math>(1<over>(3)) C sliced radishes
<LE><math>(1<over>(4)) C sliced ripe olives
<ENDLIST>
<P>Cook and stir onion, garlic and chili powder in 2 T oil in 3 quart saucepan
until onion is tender, about 5 minutes. Stir in tomatoes with liquid, cumin,
oregano, salt and pepper. Break up tomatoes with fork. Heat to boiling; reduce
heat. Simmer uncovered until sauce thickens, about 30 minutes. Mix Cheddar
and Monterey Jack cheese. Heat <math>(1<over>(2)) C oil in 8 inch skillet until hot. Dip
each tortilla into hot oil to soften. Dip each tortilla into tomato sauce to
coat both sides. Spoon about 2 T cheese onto each tortilla; roll tortilla
around cheese. Place seam side down in ungreased rectangular baking dish. Pour
remaining tomato sauce over enchiladas. Sprinkle with remaining cheese. Cook
uncovered in 350 degree oven until cheese is melted and enchiladas are hot,
about 20 minutes. Top each serving with lettuce, radishes and olives. Serve
with sour cream if desired. 6 servings.
<page>
<chead>(Turkey Enchilada Pie)
<X>(Turkey Enchilada Pie)
<X>(Mexican<xs>Turkey Enchilada Pie)
<list>(simple)
<LE><emphasis>(Jalapeno Yogurt Sauce :\bold)
<LE><math>(1<over>(3)) C chicken broth
<LE>1 C plain low-fat yogurt
<LE>1 jalapeno pepper, seeded and diced
<LE>
<LE>1 Large Jar thick and Chunky Salsa (mild, medium, hot)
<LE>2 pounds ground turkey
<LE>1 C chopped yellow onion
<LE>2 tsp ground cumin
<LE><math>(1<over>(2)) tsp freshly ground pepper
<LE>1 T coriander
<LE>10-12 corn tortillas, cut into strips
<LE>3 oz shredded mild Cheddar cheese
<LE>3 oz shredded Monterey Jack
<ENDLIST>
<P>To prepare Jalapeno Yogurt Sauce, combine all ingredients in small bowl till
well blended.
<P>Saute the turkey, onion, cumin and pepper in large nonstick skillet over
moderate heat, until the meat is cooked and the onion is tender. Remove from
heat and blend in coriander.
<P>Scatter <math>(1<over>(3)) of tortilla strips in bottom of shallow casserole. Layer <math>(1<over>(2))
meat mixture on top. Spoon <math>(1<over>(2)) Jalapeno Yogurt Sauce, then <math>(1<over>(2)) Salsa
over the meat. Sprinkle with <math>(1<over>(2)) of each cheese. Repeat the layering. Top
with remaining <math>(1<over>(3)) of tortilla strips.
<P>Bake at 350 degrees for 30 minutes until casserole is bubble and cheeses
melt. Server 8. Can be made 1 day in advance then
baked day of serving.
<chead>(Easy Chicken Enchiladas)
<X>(Easy Chicken Enchiladas)
<X>(Mexican<xs>Easy Chicken Enchiladas)
<list>(simple)
<le>1 lb cooked chicken, diced
<le>1 large jar salsa (not the extra chunky style)
<le>5 oz grated cheddar cheese
<le>2 T sliced black olives
<le>6 large (about 8 inch) flour tortillas
<endlist>
<p>Lay out all six flour torillas flat and divide chicken between them.
The chicken should be spread across a diameter of the tortilla. Sprinkle
some of the cheese on top of the chicken. Roll each tortilla up. Put
2 T salsa on the bottom of a shallow baking pan and place each tortilla
in the pan seam side down. Put some more salsa on top and sprinkle more
cheese. Sprinkle black olives and bake in oven at 350 for 10-15 minutes.
Serve with salsa and sour cream on the side. Serves 3.
<p><emphasis>(Note): these ingredients are approximate. Use more cheese, salsa,
chicken, whatever.
<page>
<chead>(Southwestern Pizza)
<X>(Southwestern Pizza)
<X>(Mexican<xs>Southwestern Pizza)
<list>(simple)
<le>2 Cornmeal Crusts (recipe follows)
<le><math>(1<over>(4)) vegetable or olive oil
<le>1 onion, cut into thin wedges
<le>1 green bell pepper, cut into thin strips
<le>1 red bell pepper, cut into thin strips
<le>1 yellow bell pepper, cut into thin strips
<le>1 jalopeno pepper, diced fine
<le>2 garlic cloves, minced
<le>2 large ripe tomatoes, coarsely chopped
<le><math>(1<over>(4)) C fresh chopped cilantro
<le>1 to 2 tsp hot pepper sauce
<le><math>(1<over>(2)) tsp salt
<le><math>(1<over>(2)) lb Monterey Jack cheese, shredded
<endlist>
<p>Preheat oven to 425 degrees. Prepare Cornmeal Crusts; set aside. In
large skillet over medium-high heat, heat oil. Add onions, peppers and garlic;
cook 5 minutes, stirring frequently. Add tomatoes, cilantro, hot pepper sauce
and salt; cook 10 minutes longer or until liquid is evaporated, stirring
occasionally. Spoon filling onto crusts; sprinkle with cheese. Bake 5 minutes
or until cheese is melted.
<chead>(Cornmeal Crusts)
<list>(simple)
<le>1 package (16 oz) hot roll mix (with yeast)
<le><math>(1<over>(2)) C cornmeal
<le>1 <math>(1<over>(4)) C warm water (120 to 130 degrees)
<le>2 T vegetable or olive oil
<le>1 tsp hot pepper sauce
<endlist>
<p>In large bowl, stir together hot roll mix, yeast from foil packet, and
cornmeal until well mixed. Stir in warm water, oil and hot pepper sauce
until dry particles are moistened. Turn dough out onto cornmeal-dusted
surface. With greased or floured hands, shape dough into a ball. Knead 5
minutes or until smooth.
<p>Generously grease two large pizza pans; sprinkle with additional cornmeal.
Divide dough into 2 pieces and pat each piece into a 10 to 12 inch
circle, forming rims around the edges. With fork, generously pierce bottom of
each dough circle. Cover dough with plastic wrap. Let rise 15 minutes.
<p>Meanwhile, preheat oven to 425. Uncover dough after 15 minutes is up;
bake 10 to 12 minutes, or until golden brown. Proceed with recipe for
cool on wire racks. Wrap airtight and freeze up to 2 months.
<chapter>(CHINESE)
<chead>(Fried Rice)
<X>(Fried Rice)
<X>(Chinese<xs>Fried Rice)
<list>(simple)
<LE><math>(1<over>(4)) C chopped onion
<LE>2 C cooked rice
<LE>3 T soy sauce
<LE>1 C sliced celery
<LE>1 C cooked ham, pork or chicken, flaked
<LE>1 5 oz can sliced water chestnuts, drained
<LE>2 T chopped green pepper
<LE>1 3 oz can sliced mushrooms, drained
<LE>3 eggs beaten
<ENDLIST>
<P>Brown onion, celery, pepper in oil. Add all but egg and cook over low heat for
10 minutes. Add eggs. Cook 5 minutes longer.
<chead>(Beef with Green Peppers)
<X>(Beef with Green Peppers)
<X>(Chinese<xs>Beef with Green Peppers)
<list>(simple)
<LE>1 lb lean beef sliced thin
<LE>4 T soy sauce
<LE>2 tsp corn starch
<LE><math>(1<over>(8)) tsp pepper
<LE>3 medium green peppers, sliced
<LE>6 T oil
<LE>1 tsp salt
<ENDLIST>
<P>Mix beef with soy sauce, cornstarch and pepper. Set aside. Fry green peppers
in 3 T oil. Remove. Add remaining oil and fry beef till redness is gone. Add
green peppers, salt. Heat through.
<page>
<chead>(Hot and Sour Soup)
<X>(Hot and Sour Soup)
<X>(Chinese<xs>Hot and Sour Soup)
<list>(simple)
<LE>handfull of dried lily buds, rehydrated, with stiff ends cut off
<LE>handfull of wood ears, rehydrated
<LE>8-10 shitake mushrooms, rehydrated
<le>3 squares fresh tofu, diced into 1/2 inch cubes
<le>1 quart chicken or pork stock
<le>1 T dark soy sauce
<le>2 eggs, beaten
<le>2 stalks green onions, sliced
<le><math>(1<over>(2)) C bamboo shoots, julienned
<le><math>(1<over>(2)) C thinly sliced pork (or chicken)
<le>2 T white vinegar
<le>2 T cornstarch mixed with 2 T water
<le>2 tsp sesame oil
<le>1 tsp hot chile sauce
<endlist>
<p>Bring stock, pork, lily buds, bamboo shoots to a boil. Add vinegar, soy
sauce, and tofu; simmer for 2 minutes. Drizzle cornstarch mixture into soup and
mix until thickened. Remove from heat.
<p>Add beaten eggs slowly, stirring until the egg separates into strands.
Add sesame oil, chile sauce, and green onion. Stir until just mixed.
<p><emphasis>(Note): Adjust the amount of chili sauce to you taste.
<math>(1<over>(2)) tsp dried hot red pepper flakes may be substituted for
the hot chile. Lily buds and wood ears may be omitted if not available.
Straw mushrooms or white mushrooms may be substituted for the shitake.
<page>
<chead>(Chicken Chow Mein)
<X>(Chicken Chow Mein)
<X>(Chinese<xs>Chicken Chow Mein)
<list>(simple)
<LE>6 T cooking oil
<LE>2 C chopped onion
<LE>2 C thin sliced celery
<LE>4 C cooked and slivered chicken
<LE>8 oz can mushrooms, sliced
<LE>2 cans water chestnuts, sliced
<LE>5 T cornstarch
<LE><math>(1<over>(2)) C cold water
<LE>2 <math>(1<over>(2)) C strong soup stock
<LE>2 tsp salt
<LE><math>(1<over>(2)) tsp pepper
<LE>2 tsp sugar
<LE>3 T molasses
<LE>2 cans bean sprouts
<ENDLIST>
<P>Saute onion, celery in oil about 10 minutes. Add chicken, mushrooms, water
chestnuts and soy sauce. Add soup stock salt, pepper, sugar. Add thickening
or cornstarch dissolved in cold water. Add molasses and cook. Add sprouts
and cook 10 minutes more before serving. Serve over chow mein noodles.
<chead>(Szechwan-style Chicken)
<X>(Szechwan-style Chicken)
<X>(Chinese<xs>Szechwan-style Chicken)
<list>(simple)
<LE>1 lb skinelss boneless chicken breasts
<LE>1 6 oz pkg frozen pea pods
<LE>1/3 C teriaki sauce
<LE>3 T Szechwan spicy stir-fry sauce
<LE>2 tsp cornstarch
<LE>1 large onion, chopped (1 C)
<LE>3 cups chopped bok choy or celery
<LE>2 T cooking oil
<LE>1 C brocolli flowerets
<LE>1 red sweet pepper, cut into strips
<LE>1 7-oz jar whole straw mushrooms, drained
<LE>1 14-oz can whole baby sweet corn, drained and halved
<endlist>
<p>Cut chicken into strips. Thaw pea pods. Combine teriyaki and stir-fry
sauces and cornstarch; set aside. In a wok stir-fry onion and bok-choy in 1 T
hot oil for 2 minutes. Add brocolli and red pepper; stir-fry 2 minutes. Remove
from wok. Stir-fry chicken half at a time, in 2 T oil for 2 minutes. Add more
oil if necessary. Return all chicken to wok. Stir sauce mixture; add to wok.
Cook till bubbly. Add all vegetables; heat through. Serve over hot rice.
Serves 6, 228 cal/serving.
<page>
<chead>(Stir fried Beef (or Chicken))
<X>(Stir fried Beef (or Chicken))
<X>(Chinese<xs>Stir fried Beef (or Chicken))
<list>(simple)
<LE>1 lb boneless sirloin or round steak
<LE>1 tsp cornstarch
<LE><math>(1<over>(4)) tsp salt
<LE>1 tsp sugar
<LE>1 tsp chopped garlic
<LE><math>(1<over>(2)) C chicken broth
<LE>3 T vegetable oil
<LE>3 T soy sauce
<LE><math>(1<over>(4)) tsp pepper
<LE>2 T cornstarch mixed with 2 T water
<LE>1 tsp ginger
<LE>
<LE>1 large green pepper cut in <math>(1<over>(4)) inch strips
<LE>1 C shredded carrots
<LE>1 8 ox can bamboos shoots, drained
<LE>1 8 oz can water chestnuts, sliced
<LE>4 or 5 sliced scallions, or 1 sliced onion
<LE>1 lb zucchini
<LE>6 oz frozen pea pods
<LE><math>(1<over>(2)) lb mushrooms, sliced
<ENDLIST>
<P>Trim fat from, cut with grain into 2 inch strips. Cut across grain into <math>(1<over>(4))
inch slices. It is easier to slice if partially frozen. Mix together 1 T oil,
cornstarch, 1 T soy sauce, salt, pepper and sugar. Toss beef in this and
refrigerate for 30 minutes. Later, heat 2 T oil in skillet or wok over high
heat. Add beef, ginger, garlic. Cook and stir until beef is brown (about 3
minutes). Remove beef but leave liquid in pan. Choose several of the above
vegetables. Start cooking peppers, pea pods, mushrooms, zucchini, and scallions
for 2-3 minutes. Add water chestnuts and bamboo shoots. Stir. Add carrots last.
Do not overcook. Add 1 T more soy sauce while cooking vegies. Then add chicken
broth and 1 T more soy sauce. Stir in cornstarch and water mixture and cook and
stir for 1 minute. Stir in beef, heat till hot.
<chapter>(ITALIAN)
<chead>(Pats Spaghetti Sauce)
<X>(Pats Spaghetti Sauce)
<X>(Italian<xs>Pats Spaghetti Sauce)
<list>(simple)
<LE>1 medium chopped onion
<LE>2-32 oz cans crushed tomatoes in heavy puree
<LE>2-15 oz cans tomato sauce
<LE>1 tsp season salt
<LE>1 tsp sugar
<LE>1 T oregano
<LE><math>(1<over>(4)) tsp garlic powder
<LE>1 tsp Mr. Dash
<LE>1 tsp crushed rosemary leaves
<LE>2 tsp crushed basil leaves
<LE><emphasis>(Optional)
<LE>2 medium chopped peppers
<LE>2 slices bacon, chopped
<LE>1 lb mushrooms, sliced
<LE><math>(1<over>(2)) lb ground beef
<LE><math>(1<over>(2)) lb Italian sausage
<LE>10 oz frozen chopped spinach, thawed
<LE><emphasis>(Meatballs\bold)
<LE><math>(1<over>(2)) lb ground beef
<LE><math>(1<over>(3)) C bread crumbs
<LE>2 T milk
<LE>dash pepper
<LE><math>(1<over>(4)) tsp season salt
<LE><math>(1<over>(2)) tsp accent
<LE>1 tsp instant onion
<ENDLIST>
<P>Saute onions, peppers, and bacon in oil till browned. Add mushrooms and
ground beef and cook. Add tomatoes, sauce, and spices and simmer 1
hour.
<P>Meanwhile, cut sausage into pieces and bake till done. Combine meatball
ingredients and form into 1 inch balls and bake at 350 degrees for 10 to 15
minutes.
<P>Add spinach, meatballs, and sausage to sauce, heat till hot.
<page>
<chead>(Pizza)
<X>(Pizza)
<X>(Italian<xs>Pizza)
<list>(simple)
<LE>Pats Spaghetti Sauce
<LE>2 C warm water
<LE>2 pkg dry yeast
<LE>2 tsp sugar
<LE>2 tsp salt
<LE>2 T olive oil
<LE>6 C flour
<LE>Parmesan cheese
<LE>mozzarella cheese, grated
<LE>4 <math>(1<over>(2)) T olive oil
<LE>Veggie : sliced mushrooms, green peppers, onions, olives, etc.
<LE>Meats : sliced pepperoni, crumbled sausage, hamburger, ham, etc.
<ENDLIST>
<P>Combine warm water and yeast. Allow to sit for 5 to 10 minutes. Add sugar,
salt and oil. Beat with mixer. Add 3 C flour, beating in with mixer. Add by
hand enough flour to make dough firm to handle (about 3 C). Allow to rise in
greased bowl covered by wet cloth. Put in warm place for 1 <math>(1<over>(2)) hours. Punch
down when risen. Stretch over pizza pans. Spread <math>(3<over>(4)) T oil on each pizza.
Then sprinkle on enough Parmesan cheese to start absorbing oil. Then spread at
least <math>(3<over>(4)) C sauce on pizza. Then put on selected vegetables
and meats. Bake at 425 degrees for 15 minutes. Then top with grated cheese
and bake 5 minutes longer.
<p><emphasis>(Note): dough is done rising when slight touch causes dough to
start collapsing.
<chead>(Leones Chicken Cacciatore)
<X>(Leones Chicken Cacciatore)
<X>(Italian<xs>Leones Chicken Cacciatore)
<list>(simple)
<LE>3 T olive oil
<LE>1 C finely chopped onion
<LE><math>(1<over>(2)) C finely cut raw bacon
<LE><math>(1<over>(4)) tsp minced garlic
<LE><math>(1<over>(4)) tsp freshly ground pepper
<LE>2 <math>(1<over>(2)) tsp salt
<LE><math>(1<over>(2)) tsp oregano
<LE>1-32 oz can tomatoes
<LE>1-6 oz can tomato paste
<LE>4 lbs chicken parts
<LE><math>(1<over>(2)) C flour
<LE>3-6 T olive oil
<LE><math>(1<over>(2)) C dry red wine
<ENDLIST>
<P>In skillet heat olive oil and saute onion till golden. Add bacon, garlic,
pepper, salt, oregano and simmer 20 minutes stirring. Add tomatoes and tomato
paste. Simmer 20 minutes stirring. Meanwhile, put flour in paper bag and shake
chicken in it till coated. Then, in another skillet, brown chicken in oil on
add sides. Add chicken to tomato sauce with wine. Cover and simmer 45 minutes
or until chicken is done. Serve sprinkled with parsley if desired.
<page>
<chead>(Rolled Calzone)
<X>(Rolled Calzone)
<X>(Italian<xs>Rolled Calzone)
<list>(simple)
<LE>2 lb package fresh bread dough
<LE>6 oz grated Sharp Cheddar Cheese
<LE>6 oz grated Mozzarella Cheese
<LE><math>(1<over>(2)) stick diced Pepperoni
<LE>Small can chopped black olives
<LE>Canned or cooked spinach (optional; quantity to taste)
<LE>Other Italian veggies, ingredients optional
<LE>Garlic powder
<ENDLIST>
<P>Spread the bread dough into a 12 by 20 rectangle. Sprinkle the ingredients
over the entire surface of the dough, starting with the cheeses. Sprinkle the
Garlic Powder last.
<P>Roll up the dough and ingredients in a jelly roll fashion. Seal the edges,
and slit the top of the roll several times. Bake at 350 for approximately 20 minutes,
until golden brown.
<P><emphasis>(Variations\bold)
<list>(numbered)
<LE>Ham and Provolone Bread Roll with Dijon Mustard.
<LE>Pizza Bread Roll using favorite pizza toppings, mozzarella, and sauce.
<LE>Linguica and sauce
<ENDLIST>
<chead>(Spinach and Chicken Calzone)
<X>(Spinach and Chicken Calzone)
<X>(Italian<xs>Spinach and Chicken Calzone)
<list>(simple)
<LE>1 lb package frozen bread dough, thawed
<LE><math>(3<over>(4)) lb chicken, skinned, cooked, and shredded
<LE>10 oz frozen spinach, thawed
<LE>1 C fresh mushrooms, chopped
<LE><math>(1<over>(4)) C grated Parmesan cheese
<LE><math>(1<over>(4)) C low fat cottage cheese
<LE><math>(1<over>(2)) C parsley flakes
<LE><math>(1<over>(2)) tsp oregano
<LE>1 tsp garlic powder
<LE><math>(1<over>(2)) tsp onion powder
<LE>pepper to taste
<ENDLIST>
<P>On lightly floured surface, roll dough to a 12" by 14" piece. Cut into
six equal squares and place on cookie sheet coated with vegetable oil spray.
Combine remaining ingredients to make filling. Divide filling equally among
the six squares by spooning it into the middle of each. Fold squares in
half diagonally. Firmly press edges together and crimp with a fork to make
a tight seal. Lightly prick the top of each calzone with the fork and bake
at 375 degrees for 20 to 25 minutes or until the crust is golden brown.
<PAGE>
<chead>(Red Clam Sauce)
<X>(Red Clam Sauce)
<X>(Poultry<xs>Red Clam Sauce)
<list>(SIMPLE)
<le>2 medium onions, chopped
<le>2 green peppers, chopped
<le>1 lb mushrooms, sliced
<le>2 tsp garlic, minced
<le>2 28 oz crushed tomatoes in heavy puree
<le>1 tsp season salt
<le><math>(1<over>(4)) tsp pepper
<le><math>(1<over>(4)) tsp cayenne pepper
<le>3 10 oz cans baby clams drained, reserve <math>(3<over>(4)) C juice
<endlist>
<p>Saute peppers and onions in small amount of olive oil for 5 minutes.
Then add mushrooms and garlic; saute till vegetables are soft. Add remaining
ingredients, including reserved clam juice. Cook for 20 minutes.
<p>Cook 2C rotini or pasta curls for two people. Freeze remaining sauce.
<chapter>(LASAGNA)
<chead>(Desi's Lasagna)
<X>(Desi's Lasagna)
<X>(Lasagna<xs>Desi's Lasagna)
<X>(Italian<xs>Desi's Lasagna)
<list>(simple)
<LE>12-14 lasagna noodles, cooked
<LE>1 onion, chopped
<LE>2 peppers, chopped
<LE>1 lb hamburger
<LE>1 lb Italian sausage
<LE>2 32 oz cans Prego spaghetti sauce with mushrooms
<LE><math>(1<over>(2)) tsp salt
<LE>2 cloves garlic - optional
<LE>3 lbs ricotta cheese
<LE>1 C Parmesan cheese
<LE>2 eggs
<LE>2-3 T parsley flakes
<LE>8 oz mozzarella cheese
<ENDLIST>
<P>Saute onions and peppers and garlic in butter or oil. Add hamburger, sausage and
salt, cook till browned. Drain fat, add sauce and simmer 5 to 10 minutes.
Meanwhile, mix ricotta, Parmesan, eggs, parsley. When sauce is through
simmering, layer <math>(1<over>(3)) sauce, <math>(1<over>(2)) noodles, <math>(1<over>(2)) ricotta, <math>(1<over>(2)) mozzarella, <math>(1<over>(3))
sauce, <math>(1<over>(2)) noodles, <math>(1<over>(2)) ricotta, <math>(1<over>(3)) sauce, <math>(1<over>(2)) mozzarella. Cover pan with tin
foil (remove for last 10 minutes) and bake for <math>(1<over>(2)) hour at 350 degrees. Let
the lasagna sit for about 5-10 minutes before serving.
<chead>(Three Cheese Lasagna Rolls)
<X>(Three Cheese Lasagna Rolls)
<X>(Lasagna<xs>Three Cheese Lasagna Rolls)
<list>(simple)
<LE>6 wide lasagna noodles cooked
<LE>15 oz ricotta
<LE>4 oz mozzarella grated
<LE><math>(1<over>(4)) C Parmesan cheese
<LE>1 egg
<LE><math>(1<over>(4)) tsp salt
<LE><math>(1<over>(4)) tsp oregano
<LE>16 oz spaghetti sauce
<ENDLIST>
<P>Combine the three cheeses, egg, salt and oregano. Make lasagna rolls by
spreading ricotta mixture on lasagna noodles. Roll up, then cut in half. Put
<math>(1<over>(2)) sauce in bottom of baking pan. Arrange rolls in sauce. Top with remaining
sauce. Bake at 350 degrees for 45 minutes.
<page>
<chead>(Lasagna Rolls)
<X>(Lasagna Rolls)
<X>(Lasagna<xs>Lasagna Rolls)
<list>(simple)
<LE>1 lb lasagna
<LE>1 egg, beaten
<LE>1 lb ricotta cheese
<LE>8 oz shredded mozzarella
<LE>2 medium onions, chopped
<LE>2 T oil
<LE><math>(1<over>(4)) tsp garlic powder
<LE>1 lb ground beef
<LE>1 C fresh parsley,chopped
<LE>1 tsp basil
<LE><math>(3<over>(4)) tsp salt
<LE><math>(1<over>(2)) tsp oregano
<LE><math>(1<over>(4)) tsp pepper
<LE>2-16 oz jars spaghetti sauce
<LE>2 T butter
<LE>2 T flour
<LE>1 <math>(1<over>(2)) C milk
<LE>1 C Parmesan cheese
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(4)) tsp pepper
<ENDLIST>
<P>Cook lasagna till firm but not too soft. Then plunge in cold water. Drain and
lay cooked strips side by side on towels. Combine egg, ricotta and mozzarella
and set aside. Saute onions in oil with garlic. Add beef and brown, then
drain fat. Remove from heat. Add parsley, basil, salt, oregano, pepper. Then
add egg and cheese mixture and combine well. Spread lasagna strips with this
mixture. Roll up and cut in half. Put 1 jar of spaghetti sauce in bottom of 3
quart casserole. Put in lasagna rolls, then top with bechamel sauce and then the
other jar of spaghetti sauce. Cover with foil. Bake 20 minutes at 400 degrees,
then remove foil and bake 10 minutes more till bubbly. Let cool 10 minutes.
Serves 8.
<P><emphasis>(Bechamel Sauce :\bold) melt butter, stir in flour blending till
smooth. Gradually stir in milk. Cook, stirring constantly until mixture boils
and thickens. Stir in Parmesan cheese, salt and pepper.
<page>
<chead>(Vegetarian Lasagna)
<X>(Vegetarian Lasagna)
<X>(Lasagna<xs>Vegetarian Lasagna)
<list>(simple)
<LE>olive oil
<LE>1 medium onions diced
<LE>1-2 Green peppers diced
<LE><math>(1<over>(2)) lb mushrooms sliced
<LE>1 <math>(1<over>(4)) lb zucchini sliced
<LE>Pats Spaghetti Sauce (32 oz)
<LE>1 (10 oz) package frozen chopped spinach, thawed and drained
<LE>1 (12 oz) carton 1% low-fat cottage cheese
<LE>1 egg, beaten
<LE><math>(1<over>(2)) tsp basil
<LE><math>(1<over>(2)) tsp oregano
<LE><math>(1<over>(4)) tsp pepper
<LE>Italian seasonings
<LE><math>(1<over>(3)) C Parmesan cheese
<LE>1 lb mozzarella, shredded or sliced thin
<LE>1 lb lasagna noodles, al dente
<LE>2 T Parmesan cheese
<ENDLIST>
<P>Saute onion on olive oil then green peppers, mushrooms and zucchini. Cook
till slightly soft.
<P>In a separate bowl, combine cottage cheese, spinach, egg, basil, oregano,
pepper, other Italian seasonings to taste, and Parmesan cheese. Layer
plain sauce, repeat the following (noodles, cottage cheese mixture,
veggie mixture, sauce, mozzarella), plain sauce on top and sprinkle with
Parmesan cheese.
<page>
<chead>(Chicken and Broccoli Lasagna in Parmesan Custard)
<X>(Chicken and Broccoli Lasagna in Parmesan Custard)
<X>(Lasagna<xs>Chicken and Broccoli Lasagna in Parmesan Custard)
<list>(simple)
<LE><emphasis>(Parmesan Custard:\bold)
<LE>4 T butter
<LE>4 T flour
<LE>2 C milk
<LE>1 C chicken broth or stock
<LE>3 eggs
<LE><math>(1<over>(2)) C grated Parmesan cheese
<LE><math>(1<over>(2)) tsp salt , or to taste
<LE>dash ground red pepper
<LE>dash ground nutmeg
<LE>
<LE>9 plain lasagna noodles
<LE>2 T butter
<LE>1 C chopped onion
<LE>1 clove garlic, minced
<LE>2 whole skinless and boneless chicken breasts (1 <math>(1<over>(4)) lbs), cut into <math>(1<over>(4)) inch strips
<LE>1 bag (1 <math>(1<over>(4)) lbs) frozen broccoli cuts or chopped broccoli
<LE><math>(1<over>(2)) C shredded carrot
<LE><math>(1<over>(4)) C chopped Italian flat-leaf parsley
<LE>salt and pepper to taste
<LE>1 lb mozzarella cheese sliced thin
<LE><math>(1<over>(4)) C grated Parmesan cheese
<ENDLIST>
<P>To make the Parmesan custard, melt the butter in a medium saucepan; stir in
the flour, over low heat, until smooth and golden, about 3 minutes. Stir in the
milk; whisk over medium heat until smooth, about 5 minutes. Stir in chicken
broth, about 10 minutes. Beat the eggs in a separate bowl; gradually whisk
sauce into the eggs; return to saucepan and let stand off heat. Stir in
cheese; season with salt, red pepper, and nutmeg.
<P>Cook the lasagna noodles in plenty of boiling water until al dente, or firm
to the bite, about 12 minutes; drain. Let noodles stand in a bowl of cool
water until ready to use.
<P>Melt the 2 T of butter in a large skillet. When foam subsides, add the
onion; saut� until golden, about 5 minutes. Stir in the garlic; saut� 1
minute. Add the chicken strips and saut� over medium heat until cooked
through, turning as needed. Stir in the broccoli and carrot; cook covered,
over medium heat just until vegetables are tender, about 5 minutes. Add
parsley and season with salt and pepper.
<P>Heat oven to 350�F. Select a 9x13" shallow baking dish. Spoon about <math>(1<over>(2))
C of the Parmesan custard into the bottom of the dish. Lift the noodles from
the water individually and blot dry on paper toweling. Arrange 3 noodles on
the bottom of the dish.
<P>Arrange half the chicken and broccoli mixture over the noodles. Drizzle
with <math>(1<over>(2)) C of the Parmesan custard. Add a layer of one-third of the
mozzarella slices. Sprinkle with 1 T of the Parmesan. Arrange a second
layer of 3 slightly overlapping lasagna noodles on top. Add the remaining
chicken and broccoli mixture, half of the remaining mozzarella, 1 T of the
grated Parmesan, and <math>(1<over>(2)) C of the Parmesan custard.
<P>Top with the remaining lasagna noodles. Arrange the remaining mozzarella
slices on top and carefully pour the remaining Parmesan custard over the top,
pulling away the noodles along the sides of the dish so the sauce can seep
down. Sprinkle with the remaining grated Parmesan.
<P>Bake until the top is browned and bubbly, about 50 minutes. Let stand at
least 15 minutes before serving.
<chapter>(DESSERTS)
<chead>(Laura's Cookies)
<X>(Laura's Cookies)
<X>(Desserts<xs>Laura's Cookies)
<list>(simple)
<LE>2 sticks butter or margarine
<LE>1 C brown sugar
<LE>1 C sugar
<LE>2 eggs
<LE>2 tsp vanilla
<LE>2 <math>(1<over>(2)) C flour
<LE>1 tsp baking powder
<LE>1 tsp baking soda
<LE>1 tsp salt
<LE>1 pkg (<math>(1<over>(4))C) coconut
<LE>1 <math>(1<over>(2)) C Wheaties
<LE>1 <math>(1<over>(2)) C Rice Crispies
<ENDLIST>
<P>Cream liquid ingredients. Mix dry ingredients separately. Combine
everything. Drop by teaspoonsfuls onto an ungreased cookie sheet.
Bake at 350 for 10 minutes.
<chead>(Ginger Drops)
<X>(Ginger Drops)
<X>(Desserts<xs>Ginger Drops)
<list>(simple)
<LE>3 C sifted flour
<LE>2 tsp baking soda
<LE>2 tsp cinnamon
<LE>1 tsp cloves
<LE>2 T ginger
<LE><math>(3<over>(4)) C soft butter or margarine
<LE><math>(3<over>(4)) C shortening
<LE>2 C sugar
<LE>2 eggs
<LE><math>(1<over>(2)) C molasses
<ENDLIST>
<P>Preheat oven to 375 degrees. Sift flour, baking soda, cinnamon, cloves,
ginger. Beat butter, shortening, sugar and eggs till light and fluffy. Add
molasses and combine thoroughly. Add flour mixture at low speed. Drop by tsp
onto ungreased cooking sheet 3 inches apart (12 per sheet). Bake 10 minutes.
Cool on wire rack.
<page>
<chead>(Snickerdoodles)
<X>(Snickerdoodles)
<X>(Desserts<xs>Snickerdoodles)
<list>(simple)
<LE>1 C soft shortening
<LE>1 <math>(1<over>(2)) C sugar
<LE>2 eggs
<LE>2 <math>(3<over>(4)) C flour
<LE>2 tsp cream of tartar
<LE>1 tsp baking soda
<LE><math>(1<over>(2)) tsp salt
<LE>2 T sugar
<LE>2 tsp cinnamon
<ENDLIST>
<P>Mix shortening, eggs, sugar. Sift together flour, cream of tartar, baking soda
and salt. Add to sugar mixture. Chill till firm enough to handle. Roll into 1
inch balls. Roll in a mixture of sugar and cinnamon. Place 2 inches apart on
ungreased baking sheet. Bake at 400 degrees for 8 to 10 minutes.
<chead>(Peppermint Bonbons)
<X>(Peppermint Bonbons)
<X>(Desserts<xs>Peppermint Bonbons)
<list>(simple)
<LE>2 C sifted flour
<LE><math>(1<over>(2)) tsp baking powder
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(2)) C butter
<LE><math>(1<over>(2)) C sugar
<LE>1 egg
<LE>1 square unsweetened chocolate, melted
<LE>1 tsp vanilla
<ENDLIST>
<P>Sift together flour, salt, baking powder. Cream butter and sugar. Beat in
egg, chocolate and vanilla. Stir in flour mixture blending well to make stiff
dough. Roll rounded teaspoons on dough into balls. Place 1 inch apart on
greased cooking sheet. Bake at 350 degrees 10 to 12 minutes until firm. Cool.
When cooled plate on wire racks over wax paper. Spoon glaze (below) over
cookies. Let set slightly. Scrape any remaining frosting on paper back into
bowl. Stir well. Spoon second layer over cookies. Let stand till firm.
<P>Peppermint Glaze : combine 3 C sifted powdered sugar, 3 T water, <math>(1<over>(4)) tsp
peppermint extract and <math>(1<over>(4)) tsp red food coloring. Beat till smooth.
<page>
<chead>(Peanut Butter Krinkles)
<X>(Peanut Butter Krinkles)
<X>(Desserts<xs>Peanut Butter Krinkles)
<list>(simple)
<LE>1 <math>(1<over>(2)) C sifted flour
<LE>1 tsp baking soda
<LE><math>(1<over>(2)) tsp salt
<LE><math>(1<over>(2)) tsp vanilla
<LE><math>(1<over>(2)) C soft shortening
<LE><math>(1<over>(2)) C peanut butter
<LE><math>(1<over>(2)) C brown sugar
<LE><math>(1<over>(2)) C granulated sugar
<LE>1 egg
<LE>Confectioneries sugar
<ENDLIST>
<P>Preheat oven to 375 degrees. Sift together flour, soda and salt. with electric
mixer at medium speed, thoroughly mix shortening with vanilla, peanut butter,
both sugars and egg till very light and fluffy. At low speed or by hand, beat
in flour mixture till just mixed. Form into <math>(1<over>(2)) inch balls. Place 2 inches
apart on greased cookie sheets. Bake 10 to 12 minutes or until light brown.
Cool, Roll in confectioneries sugar. Makes 6 <math>(1<over>(2)) dozen.
<chead>(Peanut Butter Jumbos)
<X>(Peanut Butter Jumbos)
<X>(Desserts<xs>Peanut Butter Jumbos)
<list>(SIMPLE)
<LE>1 C butter or margarine
<LE>1 C peanut butter
<LE>1 C granulated sugar
<LE>1 C firmly packed brown sugar
<LE>2 eggs
<LE>2 C flour
<LE>1 tsp. baking soda
<LE>1 C M&M's optional
<ENDLIST>
<P>Beat together butter, peanut butter, and sugars until light and fluffy; blend
in eggs. Gradually add combined flour and soda; mix well. Stir in M&M's .
Drop dough by level <math>(1<over>(4)) cup measure onto greased cookie sheet about 3 inches
apart. Press 3 to 4 additional M&M's into each cookie, if desired. Bake at
350 degrees for 14 to 16 minutes or until edges are golden brown. Cool on
cookie sheet about 3 minutes; remove to wire rack to cool thoroughly. Makes
about 2 dozen 4-inch cookies.
<page>
<chead>(Blueberry Buckle)
<X>(Blueberry Buckle)
<X>(Desserts<xs>Blueberry Buckle)
<list>(simple)
<LE><math>(3<over>(4)) C sugar
<LE><math>(1<over>(4)) C soft shortening
<LE>1 egg
<LE><math>(1<over>(2)) C milk
<LE>2 C sifted flour
<LE>2 tsp baking powder
<LE><math>(1<over>(2)) tsp salt
<LE>2 C blueberries
<ENDLIST>
<P>Cream sugar and shortening. Stir in egg then milk. Stir in dry ingredients.
Blend in blueberries carefully. Put in 9 inch square greased and floured pan.
Sprinkle with topping (below). Bake at 375 degrees for 45 to 50 minutes.
<P>Topping : Blend together <math>(1<over>(2)) C brown sugar, <math>(1<over>(3)) C sifted flour, <math>(1<over>(2)) tsp
cinnamon, <math>(1<over>(4)) C soft butter.
<chead>(Pineapple Cake)
<X>(Pineapple Cake)
<X>(Desserts<xs>Pineapple Cake)
<list>(simple)
<LE>2 C sugar
<LE>2 tsp soda
<LE>2 C flour
<LE>2 eggs
<LE>1 C chopped nuts
<LE>1-20 oz can crushed pineapple
<LE>1 stick margarine, softened
<LE>8 oz cream cheese, softened
<LE>2 C sifted powdered sugar
<LE>1 tsp vanilla
<ENDLIST>
<P>Mix sugar, soda, flour. Add eggs, nuts, pineapple. Mix well. Bake 40 minutes
in ungreased 9 by 13 pan at 350 degrees.
Frosting : melt margarine, cream cheese. Add vanilla and powdered sugar.
Pour over warm cake.
<page>
<chead>(Lemon Meringue Pie)
<X>(Lemon Meringue Pie)
<X>(Desserts<xs>Lemon Meringue Pie)
<list>(simple)
<LE>1 <math>(1<over>(2)) C sugar
<LE>7 T cornstarch
<LE>dash salt
<LE>1 <math>(1<over>(2)) C water
<LE>3 beaten egg yolks
<LE>1 tsp grated lemon peel
<LE>2 T butter
<LE><math>(1<over>(3)) C lemon juice
<LE>1 9 inch baked pastry shell
<LE>3 egg whites
<LE>6 T sugar
<ENDLIST>
<P>Mix sugar, cornstarch, salt. Blend in water. Stir while bringing to boil over
medium heat. Cook and stir till thick (5 minutes). Remove from heat. Stir a
small amount into the egg yolks then return to heat. Bring to boiling and cook
for 1 minute stirring constantly. Remove from heat. Add lemon peel, butter.
Slowly stir in lemon juice. Cool till lukewarm then pour into cooled pastry
shell. Beat egg whites with 1 tsp lemon juice to soft peaks. Gradually add
sugar, beating till stiff peaks form and all sugar has dissolved. Spread over
lemon filling sealing all edges. Bake at 350 degrees for 12 to 15 minutes.
<CHEAD>(Morning Glory Muffins)
<X>(Morning Glory Muffins)
<X>(Desserts<xs>Morning Glory Muffins)
<LIST>(SIMPLE)
<LE><math>(1<over>(2)) C raisins
<LE>2 C all-purpose flour
<LE>1 C sugar
<LE>2 teaspoons baking soda
<LE>2 teaspoons cinnamon
<LE><math>(1<over>(2)) teaspoon salt
<LE>2 C grated peeled carrots
<LE>1 large tart green apple, peeled, cored, and grated
<LE><math>(1<over>(2)) C sliced almonds
<LE><math>(1<over>(2)) C chopped walnuts
<LE><math>(1<over>(2)) C shredded coconut (either sweetened or non-sweetened)
<LE>3 eggs
<LE><math>(2<over>(3)) C oil (safflower, vegetable, peanut, whatever you like)
<LE>2 teaspoons vanilla
<ENDLIST>
<P>Soak raisins in hot water and cover for 30 minutes. Then drain off water.
Grease and flour muffin pan (to make 12-15 muffins).
<p>Mix flour, sugar, baking soda, cinnamon, and salt in a bowl. Stir in
raisins, carrots, apple, almonds, walnuts, and coconut.
<p>In a separate bowl, beat eggs with oil and vanilla together. Stir into
flour mixture until just combined. Divide batter into muffin tins.
Bake at 350 for 20-22 minutes, until a toothpick comes out clean.
<index_file>
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