Recipes

Almond Mushroom Pate

Servings: 6

Ingredients:

2 tablespoon margarine
1 small onion; chopped (¼ c)
1 clove garlic; minced
1 ½ cub sliced mushrooms; (4 oz)
½ teaspoon tarragon
1 cub blanched whole almonds; (6 oz)
1 tablespoon lemon juice
2 teaspoon soy sauce
1 dash white pepper
2 tablespoon cream cheese; optional *

Preparation:

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 ½ cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute ½ t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.



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Amy T. Corn Escallop

Servings: 1

Ingredients:

2 can corn; cream-style
1 dash pepper
2 cub crumbled saltines
gobs butter
½ teaspoon salt
2 eggs; beaten
2 tablespoon chopped peppers

Preparation:

Mix all together, place in buttered baking dish. Bake at 350 degrees for 45 minutes or longer.



Recipe by: Jean Fitch

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Apple Raisin Pecan Stuffing

Servings: 8

Ingredients:

1 medium tart apple; cored and diced
2 teaspoon butter
¼ cub raisins
¼ cub pecans; coarsely chopped
⅛ teaspoon cinnamon
1 pinch nutmeg and allspice
Salt; to taste

Preparation:

Quickly sauti apple in butter until apple begins to brown, about 2-3 minutes.
Remove from heat and stir together with other ingredients. Makes enough stuffing for 6-8 pork chops or 4 double-pocket chops. Two tablespoons equals one serving.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"



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Apple Slaw

Servings: 5

Ingredients:

2 Apples; thinly sliced
2 tablespoon Lemon Juice
3 cub Shredded Cabbage
1 Stalk Celery; chopped
1 Carrot; grated
1 medium Onion; thinly sliced
½ cub Sour Cream
¼ cub Mayonnaise
¾ teaspoon Celery Salt

Preparation:

Sprinkle sliced apples with lemon juice. Mix with cabbage, celery, carrot, and onion. Combine sour cream, mayonnaise and celery salt. Toss with apple mixture and serve.


NOTES : Lemon juice keeps apples from discoloring

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Artichoke Roman Style

Servings: 4

Ingredients:

4 large California artichokes
1 Lemon; cut in half
Coarse salt; to taste
¼ cub Fresh mint leaves; chopped
1 tablespoon Garlic; minced
½ cub Olive oil

Preparation:

Wash artichokes; remove outer leaves until pale yellow leaves are exposed. Cut off top two inches and stems so artichokes will sit upright. Remove fuzzy centers and rub all surfaces with half of lemon. Add juice of remaining lemon to water and dip artichokes to preserve green color.

Mix mint and garlic with ¼ cup olive oil and spoon into hollows of artichokes. Place in pan just large enough to hold them upright. Add water to depth of three inches, remaining olive oil and salt to taste. Bring to a boil.
Reduce heat, cover and simmer 25 minutes or until just tender.

Cooking will vary with size of artichokes. Remove artichokes, drain and hold warm. Reduce cooking liquid until of a syrupy consistency. Spoon sauce over artichokes and serve.

Source:
"California Artichoke Advisory Board"
S(Internet Address):
"http://www.artichokes.org/"



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Avocado And Raisin Dip

Servings: 4

Ingredients:

2 avocados; peeled & chopped
½ cub raisins
½ cub vegetable oil
¼ cub lime juice
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground pepper

Preparation:

Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip.



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Baba Ghannouj

Servings: 6

Ingredients:

1 medium eggplant; peeled *
¼ cub tahini
1 tablespoon lemon juice
1 clove garlic
¼ teaspoon black pepper
1 dash ground cumin
2 tablespoon sesame seeds
2 tablespoon finely chopped fresh parsley

Preparation:

* and cut into ½" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor.
Select



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Bacon, Cheese, And Tomato Sandwiches

Servings: 3

Ingredients:

3 slice bacon
3 slice rye bread; toasted
2 tablespoon mayo. or salad dressing
½ teaspoon dried dill weed
1 large tomato; sliced
3 slice swiss cheese

Preparation:

Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 ½ to 3 ½ minutes.

Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top.

Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 ½ minutes.



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Baked Acorn Squash

Servings: 2

Ingredients:

1 whole acorn; butternut, orbanana squash
2 tablespoon butter
2 tablespoon brown sugar
⅛ teaspoon salt

Preparation:

Preheat oven to 400:F. Halve squash and remove the seeds. Melt a very small portion of the butter (about a sixth), brush each half of the squash with the butter, sprinkle with salt and place flat side down in a baking dish. Bake for about 45 minutes. Check with a fork to see if it glides gently through the flesh. Turn right side up, divide the rest of the unmelted butter evenly, place in cavity and sprinkle with the brown sugar. Return to oven for 5 minutes. Serve immediately.

Description:
"Baked, buttery and sweet winter squash."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 3 Complexity 1 Cost 2
Fanciness 2 Fat Content 5
Good For Crowds 10 Kid Appeal 5
Looks 2 Serving Temperature 9



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Baked Beans - Vermont Style

Servings: 1

Ingredients:

2 cub pea beans
¼ pound salt pork
1 tablespoon salt
¼ teaspoon dry mustard
½ cub maple syrup; or more

Preparation:

Soak beans overnight and parboil until the skins break when you blow on a spoonful. Put bean in a bean pot and por in a mixture of the remaining ingredients. Place the salt pork on top. Bake uncovered at 350 degrees until the salt pork browns (about ½ hour). Turn oven down to 325 degrees and bake uncovered for 6 - 8 hours. Check the beans every hour or so and add boiling water when the beans look dry on top.



Recipe by: Marie Sautter

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Baked Beans Supreme

Servings: 1

Ingredients:

1 cub minced onions
2 can baled California pea beans;1 lb. 12 oz. each
¼ cub tomato-base barbecue sauce
¼ cub dark corn syrup
2 tablespoon Worcestershire sauce
2 teaspoon dry mustard
4 frankfurts

Preparation:

Lightly brown the onion in a little oil. Combine with rest of the ingredients, except frankfurt, and put in 2 ½ qt. casserole. ?Bake at 350 degrees for 1 hour. Saute frankfurt cut in bite size pieces and place on top of beans for the last 10 minutes of baking.



Recipe by: Virginia Akerley

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Baked Black Beans

Servings: 8

Ingredients:

6 sun-dried tomatoes
Vegetable cooking spray
1 cub chopped onion
4 cloves garlic; minced
½ jalapeno (½ to 1) pepper;seeds and veins disc
2 15 ounce can black beans;drained and rinsed
2 cub frozen thawed whole kernelcorn
1 tablespoon (1 to 2) honey
1 cub finely chopped cilantro
¾ teaspoon dried tarragon leaves
1 bay leaf
½ cub (2 ounces) fat-free Cheddarcheese
½ cub (2 ounces) crumbled Mexicanwhite or farme

Preparation:

Pour hot water over sun-dried tomatoes in small bowl, let stand until tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop.

Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute onion, garlic and jalapeqo pepper until tender, about 5 minutes.

Combine all ingredients, except cheeses, in 1 ½-quart casserole; sprinkle cheeses over top. Bake, covered, at 350 degrees F until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard bay leaf.

Source:
"American Dry Bean Board"
S(Internet Address):
"http://adbb-sql.cdirect.com/"



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Baked Cushaw

Servings: 4

Ingredients:

1 medium Squash; Cushaw
Cold Water
½ Stick Butter
1 cub Sugar
1 tablespoon Cinnamon
1 tablespoon Nutmeg

Preparation:

(a variety of crookneck squash of the gourd family)

Cushaw is not as difficult to prepare for cooking as most recipes read. Remove ends. Halve lengthwise, then cut into long narrow strips. Peel, removing the green meat next to the skin. Cut crosswise into 1" chunks.

Place in a large kettle and cover with unsalted cold water. Cook over medium heat until tender - about 15 minutes - when pricked with a fork. Drain well in colander then pat a little with paper towels.

Immediately place half of the cushaw in a 1 qt. casserole dish. Chip half of butter and dot over cushaw.

Mix sugar, cinnamon and nutmeg and sprinkle 1/3 of this over the cushaw.

Gently place the remaining half of the cumshaw on top and dot with the other half of the butter. sprinkle with the rest of the spice mixture.

Mix slightly with care, as the cumshaw will break up easily.

Bake in preheated 350 degree oven for about an hour or until nicely browned and topping is somewhat crusty.



Recipe by: Possum Kingdom Lake Cookbook

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Baked Potatoes Stuffed With Spinach, Parmesan And Mushrooms

Servings: 6

Ingredients:

6 large Baked Potatoes
1 package frozen spinach; thawed
1 ¼ cub grated Parmesan cheese
1 ¾ cub sliced mushrooms
6 tablespoon butter
½ teaspoon salt
Black pepper

Preparation:

Bake potatoes, cut in half and scoop out pulp with a spoon. Place pulp in a bowl with two-thirds of the butter. Place potato shells in a baking dish.
Sauti mushrooms in the remaining third of the butter and add a little salt.
Thaw spinach or heat on low until just thawed, then drain completely. Mash and blend potato and butter together until well-blended, add cheese, spinach and mushrooms. Add extra seasoning if desired. Spoon mixture back into potato shells and place in 350:F oven for another 15 minutes, until heated through.
Serve immediately.

For a main dish, two halves make a serving.

Description:
"A tasty vegetarian main dish."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 3 Complete Meal 7 Complexity 1 Cost 2
Depth 3 Difficulty 2
Fanciness 3 Fat Content 4
Good For Crowds 7 Kid Appeal 7
Serving Temperature 10


NOTES : Use your imagination and vary accordingly. Try adding toasted seeds to the mixture for extra protein

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Baked Stuffed Tomatoes

Servings: 12

Ingredients:

12 medium Tomatoes
1 teaspoon Salt
1 teaspoon Flavor Enhancer
1 ½ cub Soft Bread Crumbs
¾ cub Parsley
1 tablespoon Dried Basil; leaves
3 Cloves Garlic; crushed
½ cub Butter; melted

Preparation:

Preheat oven to 375 degrees.

Cut top from each tomato; scoop out seeds.

Sprinkle inside with salt and flavor enhancer.

In bowl, mix together bread crumbs, parsley, basil, garlic and butter.

Fill each tomato with crumb mixture; place in lightly greased baking dish.

Bake 25 minutes.



Recipe by: Possum Kingdom Lake Cookbook

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Baked Sweet Potato With Crumbled Blue Cheese

Servings: 1

Ingredients:

1 sweet potato
1 tablespoon butter
½ cub (1-2 ounces) crumbled bluecheese
½ teaspoon chopped fresh herbs or apinch of dried herbs

Preparation:

Preheat oven to 425: F. Thoroughly scrub sweet potatoes and dry. Lightly prick potato skin with fork and bake until tender, 40-60 minutes.

Cut slit in top of potato, approximately three-quarters the length of potato.
Push in ends of potato gently and fluff with fork.

After sweet potato is cooked, split open and top with butter, crumbled blue cheese and fresh herbs. Serve immediately.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"
T(Cook Time):
"1:00"



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Baked Vegetables Au Gratin

Servings: 8

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 medium onion; chopped
1 cub sliced mushrooms
1 large carrot; sliced the length
the carrot; about ¼ inchwide
1 zucchini; sliced into long
thin strips
2 ½ cub grated Cheddar cheese
1 small head broccoli; sliced intolong
thin pieces
1 small head cauliflower; slicedinto long
thin pieces
3 medium potatoes; sliced into long
thin slices
2 tablespoon butter
Salt
Black pepper
BEAT TOGETHER WELL
2 cub milk
3 eggs
TOPPING - MIX TOGETHER
¼ cub Parmesan cheese
3 cub bread crumbs

Preparation:

Melt butter into oil, swirl to mix and add onions. Sauti until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375:F. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper, lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture.
Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes.
Sprinkle with remaining one-third of the cheese, breadcrumbs and Parmesan mixture and bake another 15 minutes.

Description:
"Carrots, broccoli, cauliflower, zucchini and potatoes baked in a cheese sauce."
Source:
"Earth Kitchen Cookbook by Dee Bell"
Ratings : Cholesterol Rating 4 Complete Meal 7 Complexity 1 Cost 2
Fanciness 2 Good For Crowds 7
Kid Appeal 1 Looks 4
Portability 7 Serving Temperature 8


Serving Ideas: Good with Sunny Mushroom Bulghur for a complete vegetarian meal.

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Barbecued Corn

Servings: 4

Ingredients:

4 Ears Corn
Butter

Preparation:

Baste ears of corn with butter, wrap in aluminum foil, and barbecue until done.



Recipe by: Barbara Price, Possum Kingdom Lake Cookbook

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Barbecued Garlic

Servings: 8

Ingredients:

8 heads Garlic
4 tablespoon Butter
Springs of Fresh Rosemary;(Fresh oregano also
may be used)

Preparation:

Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 tablespoons per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 teaspoons of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs.



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Basque Shepherd's Pie

Servings: 4

Ingredients:

4 slice bacon
3 medium potatoes
2 teaspoon sliced green onions/tops
1 tablespoon snipped parsley
¾ teaspoon salt
⅛ teaspoon dried thyme; crushed
1 dash pepper
4 large eggs

Preparation:

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings.
Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet.
Sprinkle crumbled bacon atop. Serve hot.



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Bean Vegetable Medley

Servings: 4

Ingredients:

3 tablespoon vegetable oil
1 large onion; diced
2 stalks celery; sliced
1 medium green pepper; *
2 medium tomatoes; diced
2 cub red kidney beans; drained **
1 package frozen baby lima beans; 10oz
1 cub quick cooking barley
2/3 cub chopped parsley
1 ½ teaspoon salt
1 teaspoon dried basil leaves
¼ teaspoon ground black pepper
3 cub boiling water
2 tablespoon grated cheddar cheese

Preparation:

Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature.

* Green pepper cut into strips. ** 15-½ oz. cans each.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-½ hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightly blanched mixed vegetables, hot French bread and butter.



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Black Beans

Servings: 6

Ingredients:

1 pound Black beans
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Cumin
3 cloves garlic
1 onion; cut in small pieces

Preparation:

Soak the black beans overnight.

In a big pot, add 15 cups of cold water, with cumin, salt,pepper, garlic, & onions. Bring it to boil.

Add the black beans without the water used to soak them.

Reduce heat & simmer until blackbeans are tender.


NOTES : Can be combined with rice.

Recipe by: MS Access, Possum Kingdom Lake Cookbook

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Black-Eyed Peas

Servings: 6

Ingredients:

¼ pound Salt Pork
1 ½ pound Fresh Black-Eyed Peas
Cold Water
1 teaspoon Bacon Grease
1 teaspoon Sugar
1 teaspoon Salt; or to taste
1 Onion; cut in quarters
¼ Hot Peppers; optional

Preparation:

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful.
Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.



Recipe by: Possum Kingdom Lake Cookbook

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Blue Cheese Salad

Servings: 6

Ingredients:

1 cub Sour cream
1 cub Mayonnaise
1 tablespoon Dry mustard
1 tablespoon Oregano
1 tablespoon Fresh ground black pepper
4 ounce Blue cheese
½ tablespoon Garlic oil
1 tablespoon Lemon juice
1 package Fresh spinach

Preparation:

Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing.
Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve.

When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon ....the list of fattening goodies will be endless.

Yield 6-8 portions



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Blue Cheese Stuffed Mushrooms

Servings: 1

Ingredients:

20 large fresh mushrooms
2 tablespoon butter or margarine
¼ cub finely chopped red pepper
½ cub heavy cream
1/3 cub crumbled blue cheese
1 ½ cub cooked rice
1 tablespoon minced fresh basil
⅛ teaspoon ground white pepper
Fresh basil; chopped, forgarnish

Preparation:

Clean mushrooms with damp paper towel. Remove mushroom stems; finely chop stems and set aside. Saute mushroom caps in butter in skillet until almost tender; drain on paper towels. Saute mushroom stems and red pepper in skillet.

Add cream; bring to a boil. Reduce heat and add cheese; cook until melted.
Stir in rice, basil, and pepper; cook until thoroughly heated. Spoon rice mixture into mushroom caps. Place mushroom caps in greased shallow baking pan.

Cover and bake at 350 degrees 10 minutes or until tender. Drain on paper towels. Garnish stuffed mushrooms with basil.

Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"



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Brazilian Rice

Servings: 1

Ingredients:

500 g white rice; (dry-cookingfrom Surinam)
1 clove garlic
some salt 'n pepper
olive oil
half an onion
cups for 1 cup ofrice)

Preparation:

1. Cook the rice until dry.

2. Meanwhile heat some olive oil in a large frying pan and fry the sliced onion and garlic.

3. Now fry the rice in this until it becomes dull and stir regularly to avoid the rice from sticking. (You can avoid this by adding a little lemon juice to the rice).

4. After this put the boiling water in the pan and boil the mixture until ready.

5. When ready put some salt and pepper on it.


Per serving: 4 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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Broccoli & Blue Cheese In Prepared Puff Pastry

Servings: 8

Ingredients:

prepared puff pastry;defrosted
4 eggs
1 pound ricotta cheese
½ pound crumbled bleu cheese
4 cub cooked chopped broccoliflowerets

Preparation:

Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light. Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes.



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Broccoli Baked Potatoes

Servings: 6

Ingredients:

6 medium Idaho potatoes
3 stalks broccoli
¼ cub skim milk
1 cub shredded Cheddar cheese
⅛ tablespoon pepper

Preparation:

Scrub potatoes. Make shallow slits around the middle as if you were cutting the potatoes in half lengthwise. Bake at 350: until done, 30 to 60 minutes, depending on size.

Peel broccoli stems. Steam whole stalks just until tender and chop finely.

Carefully slice the potatoes in half and scoop the insides into a bowl with the broccoli. Add the milk, ¾ cup cheese and pepper. Mash together until the mixture is pale green with dark green flecks.

Heap into the potato jackets and sprinkle with remaining cheese. Return in oven to heat through (about 15 minutes).

Source:
"The Idaho Potato Commission"
S(Internet Address):
"www.idahopotato.com"



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Broccoli Butter Toss

Servings: 1

Ingredients:

½ cub fresh or frozen broccolicuts
1 medium carrot; cut into 2x¼
; inch strips
2 teaspoon water
1 ½ teaspoon butter
1 ½ teaspoon snipped fresh parsley
1 dash salt
1 dash pepper

Preparation:

Place broccoli, carrot and water in one Microwave dish; cover.

Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring after half the time. Drain.

In second microwave dish, combine butter, parsley, salt and pepper.

Microwave at High (100%) 20 to 30 seconds, or until butter melts.

Pour over broccoli and carrots, tossing to coat.



Recipe by: Possum Kingdom Lake Cookbook

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Broccoli In Savory Mushroom Butter Sauce

Servings: 1

Ingredients:

3 package frozen broccoli spears
½ cub sweet cream butter
2 ½ teaspoon instant chicken bouillon
2 medium onions; sliced and
; separated into
; rings
1 jar sliced mushrooms;drained
2 teaspoon cornstarch
¾ cub water
1 teaspoon chopped pimento

Preparation:

Cook broccoli according to package directions.

Meanwhile, in large skillet melt butter; stir in chicken bouillon, onions and mushrooms.

Sauti until onions are crisply tender.

Dissolve cornstarch in water; stir into vegetable mixture.

Cook over medium heat, stirring constantly, until thickened.

Stir in pimento.

Serve over hot broccoli.



Recipe by: Possum Kingdom Lake Cookbook

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Broccoli Souffle

Servings: 1

Ingredients:

2 cub frozen broccoli; cooked andchopped
1 cub mayonnaise
1 can cream of mushroom soup
1 cub sharp cheddar cheese; grated
2 tablespoon minced onions
2 eggs; slightly beaten

Preparation:

Mix well, top with crumbled Ritz crackers. Bake at 350 degrees for 45 minutes.



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Brussel Sprouts With Balsamic Vinegar

Servings: 8

Ingredients:

1 ½ pound fresh brussel sprouts
2 tablespoon olive oil
2 cloves garlic; peeled andsliced
1 medium yellow onion; peeled,slicedthin
¼ cub balsamic vinegar
2 tablespoon butter
salt and freshly groundblack pepper to
taste

Preparation:

Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again.



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Brussels Sprouts In Beer

Servings: 4

Ingredients:

1 pound brussels sprouts; fresh
beer; any brand; to cover
½ teaspoon salt
2 tablespoon butter

Preparation:

Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot.



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Bulghur Pilaf

Servings: 4

Ingredients:

2 tablespoon butter or oil
1 small onion; chopped
⅛ teaspoon salt
⅛ teaspoon turmeric
½ teaspoon thyme
1 cub bulgur
1 ¾ cub water
AND
¼ cub soy sauce or tamari soysauce
OR
2 cub vegetable stock
¾ cub frozen sweet peas
2 tablespoon grated carrots
2 tablespoon chopped celery
1 tablespoon chopped raisins; (optional)
2 tablespoon chopped parsley; (optional)

Preparation:

Saute onion in butter or oil or combination and add thyme and turmeric. Stir in bulghur and saute while stirring for 3 minutes. Add liquid and salt and pepper. Cover and simmer for 25 minutes and stir in frozen peas, celery and grated carrot. Cover tightly and let sit off of the heat for 5 minutes.
(Optional: Stir in chopped parsley and raisins.) Serve.

Description:
"Parboiled wheat cooked in broth with sautied vegetables." Cuisine:
"Mediterranean"
Source:
"Earth Kitchen Cookbook by Dee Bell"


NOTES : Mushrooms are a nice addition. So is a little cardamom

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Butternut Squash

Servings: 1

Ingredients:

1 butternut squash; (1 to 2)
salt to taste
butter
brown sugar

Preparation:

Peel, slice and cook squash in small amount of water. When tender, drain and mash.

Add salt, butter and brown sugar to taste.

Turn into greased casserole dish.

Bake in 350 degree oven 15 to 20 minutes, or until bubbly.



Recipe by: Possum Kingdom Lake Cookbook

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Cabbage Fruit Salad With Sour-Cream

Servings: 4

Ingredients:

2 cub cabbage; raw; shredded
1 apple; med.; diced, unpeeled
1 tablespoon lemon juice
½ cub raisins
¼ cub pineapple juice
1 ½ teaspoon lemon juice
¼ teaspoon salt
1 tablespoon sugar
½ cub sour cream

Preparation:

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill.



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Cajun Yam-Pecan Bisque

Servings: 4

Ingredients:

1 bunch green onions; finelychopped, rese
2 tablespoon pecan oil
2 tablespoon cajun blackened seasonings
1 pound yams; peeled and chopped
1 ½ quart chicken stock
salt; to taste
½ cub ground toasted pecans; orpecan meal

Preparation:

Saute green onions briefly in oil in a soup pot. Add Cajun seasonings and saute 30 seconds longer to bring up flavors. Stir in yams and stock. Add a little salt. Cook until yams are soft enough to puree. Puree into a smooth soup. Stir in ground roasted pecans. Season with salt to taste. Just before serving, stir in reserved green onion tops.

Source:
"The Searchable Online Archive of Recipes (SOAR)"



Recipe by: San Francisco Chronicle Typed by Katherine Smith Cyberealm B

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California Rarebit

Servings: 4

Ingredients:

3 teaspoon butter
½ cub white wine; dry
2 ½ cub monterey jack cheese; cubed
1 egg; lg; lightly beaten
1 teaspoon worcestershire sauce
½ teaspoon basil; crushed
2 cub mushrooms; fresh; sliced
½ teaspoon garlic powder

Preparation:

Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly.



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Can Green Beans

Servings: 1

Ingredients:

1 gallon green beans
6 tablespoon sugar
4 tablespoon salt
1 cub vinegar

Preparation:

Snap beans and rinse.

Cook beans on top of stove 20 minutes, put into hot jars.

Combine sugar, salt and vinegar. Cook until hot. Pour over green beans in jars.

Seal jars.

Makes 1 gallon.

Busted by Barb at <abprice@wf.net>



Recipe by: Possum Kingdom Lake Cookbook

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Caramelized Onions In Flaky Pastry

Servings: 8

Ingredients:

1 cub coarse breadcrumbs
4 tablespoon butter
¼ cub chopped parsley leaves
2 pound small white onion
6 tablespoon butter
2 tablespoon sugar
¼ cub marsala wine
¼ cub beef broth
1 ¼ cub all purpose flour
½ pint salt
6 tablespoon cold unsalted butter; cut up
2 tablespoon vegetable shortening
3 tablespoon cold water

Preparation:

 ea Ground pepper, to taste  ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. 3. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. 1. Process flour, salt, butter and shortening until consistency of 2. Add 2 TBS. water and process until incorporated. If dough is too 3. Remove dough from processor and shape into a flattened disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or tart pan. 5. Line chilled pastry with large sheet of aluminum foil and fill with



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Carrots

Servings: 1

Ingredients:

3 tablespoon olive oil
salt and pepper to taste
1 pound carrots peeled & sliced thin
2 tablespoon fresh chopped parsley
3 tablespoon butter

Preparation:

Scrape carrots and slice thin. Melt butter in oil in pan. When combination of butter and oil is hot add carrots and mix well. Let carrots stick a bit to the bottom and sauti to bring out the natural sugar. Add parsley and salt and pepper. Simmer until carrots are cooked but still firm. Converted by MMCONV vers. 1.00



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Carrots - Sweet & Sour

Servings: 1

Ingredients:

6 large carrots; thinly peeled &cook
¾ cub cider vinegar
½ cub carrot liquified
¾ cub sugar
¼ cub onion flakes
1 teaspoon parsley
¾ teaspoon pickling spice

Preparation:

Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cool sufficiently to cut in julienne sticks.

In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices. Simmer to flavor, then add drained cooked carrots., Cool refrigerate with a cover over night or 8 hours to marinate. Reheat slightly in liquid to serve. Keep any left overs refrigerated. Tasty served cool too.

Serves 6 to 8



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Carrots And Turnips

Servings: 1

Ingredients:

carrots
turnips roots
butter
salt
pepper
sugar
1 white potato; optional

Preparation:

Slice and cook carrots and turnips separately. Drain and mash separately.

Mix together. Add butter, salt and pepper and a little sugar.

NOTE: If you feel the turnips might be bitter add a potato while cooking.

Busted by Barb at <abprice@wf.net>



Recipe by: Possum Kingdom Lake Cookbook

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Carrots In Beer

Servings: 4

Ingredients:

4 carrots; large
1 tablespoon butter
1 cub dark beer; any brand
¼ teaspoon salt
1 teaspoon sugar

Preparation:

Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently.
Stir in salt and sugar. Cook for another 2 minutes and serve hot.



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Carrots In Orange-Basil Butter

Servings: 2

Ingredients:

2 medium carrots *
1 tablespoon water
1 tablespoon butter or margarine
⅛ teaspoon finely shredded orange peel
1 pinch basil;dried, crushed
snipped parsley; (opt.)

Preparation:

* Carrots should be cut into julienne strips.



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Cauliflower Pakora

Servings: 4

Ingredients:

REQUIRED INGREDIENTS
2 pound cauliflower; cut intobite-size-pieces
¼ cub yogurt; (thick)
1 cub chick pea flour
¼ teaspoon baking powder
½ teaspoon carom seed; (ajwain inHindi/vaamu in Telug
¼ teaspoon red chili powder
¼ cub water
Salt; to taste
Oil; to deep fry

Preparation:

In a bowl mix all the ingredients except cauliflower pieces. The batter must have the same consistency as that of a cake.

Dip cauliflower pieces in the batter such that they are completely covered with the batter.

In a deep skillet heat oil on medium and when oil is hot add the batter-covered cauliflower pieces. Fry until this batch is about half done (just about when the color of the batter starts to change) and remove from heat and keep aside.

Do the same for all the batches. In the end take the first batch and refry them until they turn brown. Repeat for the other batches.

Goes well with ketchup.

Cuisine:
"Indian"
Source:
"Amma's Indian Recipes"
S(Internet address):
"http://members.tripod.com/~Amma/"
T(Cooking time):
"0:30"



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Cauliflowerets Butter Toss

Servings: 1

Ingredients:

½ cub fresh or frozencauliflowerets
1 medium carrot; cut into 2x¼
; inch strips
2 teaspoon water
1 ½ teaspoon butter
1 ½ teaspoon snipped fresh parsley
1 dash salt
1 dash pepper

Preparation:

Place cauliflowerets, carrot and water in one Microwave dish; cover. Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring after half the time. Drain. In second microwave dish, combine butter, parsley, salt and pepper. Microwave at High (100%) 20 to 30 seconds, or until butter melts. Pour over cauliflower and carrots, tossing to coat.

Busted by Barb at <abprice@wf.net>



Recipe by: Possum Kingdom Lake Cookbook

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Champagne Risotto

Servings: 6

Ingredients:

1 cub chopped onion
1 tablespoon butter
1 cub uncooked arborio or mediumgrain rice
1 cub dry Champagne
4 cub reduced-sodium chickenbroth; heated
¼ cub freshly grated Parmesancheese

Preparation:

Cook onion in butter until soft in large skillet over medium-high heat. Add rice and stir 2 to 3 minutes. Add Champagne; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
Continue to add ½ cup broth at a time, stirring and simmering until fully absorbed before adding each addition.

Risotto is done when rice is creamy and still has a slight bite. It will take approximately 25 to 30 minutes. Stir in cheese. Serve immediately.

Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"



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Cheesy Potato Gratin

Servings: 8

Ingredients:

2 pound Idaho or Yukon Goldpotatoes; peeled and thinlysl
½ teaspoon salt
¼ teaspoon white pepper
¼ cub snipped fresh chives mincedgreen onions;
1 ½ cub (6 ounces) blue cheese;crumbled
1 cub (4 ounces) freshly gratedParmesan cheese
1 cub milk
1 clove garlic; minced

Preparation:

Preheat oven to 350:F. Grease 2-quart rectangular or oval baking dish about 14x8x2 inches. Overlap one-third of potato slices in one layer in baking dish.

Sprinkle with one-third of salt, pepper, chives and cheeses. Repeat layers two more times. Combine milk and garlic; pour over potato layers. Bake 1 to 1 ¼ hours or until potatoes are tender and golden brown and liquid is absorbed.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"
T(Cook Time):
"1:15"



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Cherry Walnut Rice

Servings: 6

Ingredients:

1 6 ounce pack long grain &wild rice mix
1 16 ½ ounce pitted darksweet cherries; rinsed anddrained
½ cub chopped walnuts
½ cub sliced waterchestnuts
½ teaspoon freshly grated orange peel

Preparation:

Prepare rice mix as package directs. When rice is cooked, add remaining ingredients; mix lightly to blend.

Serve at once.

Source:
"Pacific Northwest Canned Pears"
S(Internet Address):
"http://www.pnw-cannedpears.com/"
T(Cooking time):
"0:30"



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Chilled Avocado Soup

Servings: 8

Ingredients:

2 cub buttermilk
2 cub avocado pulp; about 2 ripeavocado
1 cucumber; peeled and chopped
2 tablespoon white onion; diced
1 lime; zest and juice
1 teaspoon salt
1 teaspoon white pepper
2 cub milk
1 cub water
2 tablespoon jalapeno sauce*
sour cream; for garnish

Preparation:

Blend buttermilk and avocados in blender then add cucumber, onion, lime juice (reserving the zest), salt and pepper. With blender running, add milk, water and hot sauce. Chill soup. Serve garnished with a dollop of sour cream and a little lime zest.

Source:
"THe Searchable Online Archive of Recipes (SOAR)"


NOTES : * Or another smooth green hot sauce with a tangy finis

Recipe by: "The Great Hot Sauce Book" by Jennifer Trainer Thompson

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Chinese Vegetables

Servings: 1

Ingredients:

½ cub vegetable broth
2 cub fresh broccoli florets
2 tablespoon diced ginger
½ cub sliced red pepper
¼ head cabbage; shredded
1 8 ounce can bamboo shoots;drained and diced
1 medium onion
1 medium onion; sliced thin, separat
2 cub fresh cauliflower florets
10 ounce snow peas
½ cub sliced celery
12 mushrooms; sliced thinly
2 tablespoon Tamari soy sauce
1 8 ounce can water chestnuts;drained and sliced
½ 1 pound can bean sprouts;drained and rinsed

Preparation:

Bring broth to boil over high heat. Add cauliflower, broccoli, celery, ginger, snow peas, and red pepper. Cook, stirring, 2-3 minutes.

Add mushrooms and cabbage and continue to cook and stir 1-2 minutes. Stir in remaining ingredients and cook for 1 min. more over high heat, stirring.
Reduce heat and simmer 1 min. Serve immediately with rice.

S(Internet Address):
""



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Chunky Garden Gazpacho

Servings: 5

Ingredients:

1 15 ounce ca tomato sauce; (1½ cup)
2 tablespoon olive oil
2 tablespoon red wine vinegar
1 tablespoon honey
1 medium tomato;cut in ½" cubes
1 medium green pepper; chopped
1 small sweet red pepper; chopped
1 stalk celery; chopped
1 clove garlic; finely minced
1 cucumber; seeded & chopped
1 scallion; chopped
½ teaspoon hot pepper sauce
½ teaspoon black pepper

Preparation:

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley (optional).

In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey.
Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: Add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter.



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Chunky Garden Gazpacho

Servings: 4

Ingredients:

1 15 ounce can tomato sauce; 1½ cup
2 tablespoon olive oil
2 tablespoon red wine vinegar
1 tablespoon honey
1 medium tomato; cut in ½" cubes
1 medium green pepper; chopped
1 small sweet red pepper; chopped
1 stalk celery; chopped
1 clove garlic; finely minced
½ cucumber; seeded & chopped
1 scallion; chopped
½ teaspoon hot pepper sauce
½ teaspoon black pepper

Preparation:

In a medium size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled.

Source:
"The Searchable Online Archive of Recipes (SOAR)"


Serving Ideas: GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topp

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Cocktail Okra

Servings: 5

Ingredients:

2 pound fresh tender okra pods
5 hot red/green peppers
5 cloves garlic; peeled
1 quart distilled vinegar
½ cub water
6 tablespoon pickling salt
1 tablespoon celery seed
1 tablespoon mustard seed

Preparation:

Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using.

Makes 5 pints



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Copper Carrot Pennies

Servings: 1

Ingredients:

1 ½ pound carrots
1 medium onion
1 teaspoon salt

Preparation:

Cook carrots in salty water until tender. Drain and cool.

Slice onion and set aside.

SAUCE: 1 Can tomato soup ½ Cup salad oil ¾ Cup vinegar 2/3 Cup sugar 1 Tsp. Worcestershire sauce 1 Tsp. salt Pepper

Blend sauce and pour over carrots.

Add onions.

Refrigerate.

Keeps 2 - 3 weeks.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98



Recipe by: Janis Alling

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Copper Pennies

Servings: 1

Ingredients:

2 pound carrots; sliced in ¼"
; rounds (4 ½ cups)
2 medium onions; thinly sliced and
; separated into
; rings
1 medium green pepper; cut into verythin
; strips
1 can condensed tomato soup
¾ cub vinegar
2/3 cub sugar
½ cub cooking oil
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
½ teaspoon salt

Preparation:

Cook carrots in a small amount of water until just tender, about 8 to 10 minutes. Drain.

Combine with onion and green pepper in a large bowl.

Stir together remaining ingredients; pour over vegetables.

Cover and marinate in refrigerator several hours or overnight.

Drain, reserving marinade.

Serve in a lettuce-lined bowl.

Return leftovers to marinade and keep in refrigerator.

Makes 5 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98



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Corn And Walnut Dip

Servings: 8

Ingredients:

16 ounce cream cheese; softened; 2 pk
¼ cub vegetable oil
¼ cub lime juice
1 tablespoon red chiles; ground
1 tablespoon cumin; ground
½ teaspoon salt
dash of
8 ¾ ounce corn; whole kernel; drained
1 cub walnuts; chopped
¼ cub onion; chopped; 1 small

Preparation:

Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip.



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Corn Pudding

Servings: 1

Ingredients:

¼ cub butter
¼ cub flour
2 teaspoon salt
3 eggs
1 ½ tablespoon sugar
1 ¾ cub milk
3 cub fresh corn; or frozen,chopped

Preparation:

Melt butter in saucepan, stir in flour, salt and sugar. Cook until bubbly, add milk and cook until thick. Stir in corn. Stir in eggs, beaten until frothy.
Pour into well-buttered casserole. Bake, sitting in a pan of water to pudding level, at 350 degrees about 45 minutes.



Recipe by: Skip Winnette

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Cowboy Caviar

Servings: 12

Ingredients:

15 ounce black beans; rinse & drain *
4 ounce ripe olives;chop & drained *
¼ cub onion; finely chopped; 1 sm.
1 clove garlic; finely chopped
2 tablespoon vegetable oil
2 tablespoon lime juice
¼ teaspoon salt
¼ teaspoon red pepper; crushed
¼ teaspoon cumin; ground
⅛ teaspoon pepper
8 ounce cream cheese; softened; 1 pk
2 large hard cooked; **
1 green onion w/top; sliced

Preparation:

* 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
------------------------------------------------------------MMMMM----- ---- Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.



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Cream Of Leek Soup

Servings: 12

Ingredients:

12 medium leeks; (white portion only)
2 garlic cloves; minced (up to3)
¼ cub butter or margarine
6 tablespoon all-purpose flour
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon pepper
2 quart chicken broth
2 cub milk
1 cub half-and-half cream
3 tablespoon snipped chives

Preparation:

Cut leeks into ¼-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in flour, nutmeg, salt, and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil.
Reduce heat; simmer, uncovered, for 25-30 minutes. Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.<BR><BR>

<FONT SIZE="1" FACE="arial, helvetica, sans-serif"> Reprinted from Birds & Blooms Magazine, © Reiman Publications, LLC </FONT>


Per serving: 100 Calories (kcal); 6g Total Fat; (56% calories from fat); 5g Protein; 6g Carbohydrate; 16mg Cholesterol; 612mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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Creamed Cabbage

Servings: 1

Ingredients:

5 tablespoon butter
1 medium red pepper; diced
1 medium head cabbage; shredded
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon caraway seeds
¾ cub cream

Preparation:

Melt butter in a wok or deep skillet.

Saute red pepper for 2 minutes.

Add cabbage and cook 4 minutes longer, stirring frequently.

Add seasoning and cream; heat for 1 minute.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98



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Crowder Peas

Servings: 6

Ingredients:

¼ pound salt pork
1 ½ pound fresh crowder peas
Cold water
1 teaspoon bacon grease
1 teaspoon sugar
1 teaspoon salt; or salt to taste
1 Onion; quartered
¼ Hot pepper; optional

Preparation:

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful.
Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98



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Cut Green Beans And Water Chestnuts

Servings: 4

Ingredients:

10 ounce frozen cut green beans
1 can water chestnuts; undrainedand
; sliced (8 oz.)
1 tablespoon corn starch
1 Bouillon cube; chicken orbeef
1 tablespoon margarine

Preparation:

Cook vegetables according to package directions until tender crisp. Drain and reserve liquid.

To the water chestnuts liquid add enough vegetable water to make 1 cup of liquid.

Stir in corn starch until smooth.

In saucepan mix together green beans, water chestnuts, liquid and bouillon.
Bring to a boil over medium heat, stirring constantly.

Stir in margarine.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98



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Dillybeans

Servings: 10

Ingredients:

2 pound tender green beans *
2 cub water
2 cub white distilled vinegar
1 ½ teaspoon pickling salt/to taste
1/3 cub sugar
2 bay leaves
2 small onions **
8 red hot peppers
8 cloves garlic; peeled
8 sprigs fresh dill

Preparation:

* Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced.



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Easy Baked Beans

Servings: 1

Ingredients:

2 tablespoon margarine
12 cub chopped onion
2 can beans in tomato sauce; (16oz.)
½ cub Karo light corn syrup; ordark
1 tablespoon prepared mustard

Preparation:

In 3-quart saucepan melt margarine over medium heat.

Add onion; saute 5 minutes. Stir in remaining ingredients.

Bring to boil. Reduce heat and simmer, stirring often, 25 minutes.

Makes 4 servings.

MICROWAVE DIRECTIONS:

In 3 quart microwavable casserole combine margarine and onion. Microwave at High (100%) 1 to 2 minutes or until tender.

Stir in remaining ingredients.

Cover with waxed paper.

Microwave, stirring once, 12 to 14 minutes or until heated.

Let stand about 5 minutes before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98



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Easy Dill Pickles

Servings: 12

Ingredients:

4 dozen Pickling Cucumbers
1 bunch Dill
1 quart Cider Vinegar
8 cub Water
1 cub Pickling Salt
1 Cloves Garlic; peeled

Preparation:

Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours.
Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal.

Makes 12 Pints


NOTES : Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long

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Easy Florentine Rice

Servings: 6

Ingredients:

½ pound fresh spinach
1 tablespoon butter or margarine
1 medium red bell pepper
½ cub sliced green onions
3 cloves garlic; minced
¼ teaspoon ground white pepper
¼ teaspoon dried whole rosemary;crushed
3 cub cooked rice
½ cub fresh grated Parmesan cheese
1/3 cub pine nuts; toasted

Preparation:

Remove stems from spinach; wash leaves thoroughly and tear into large pieces.
Melt butter in large skillet over medium-high heat; add spinach, red bell pepper, onions, garlic, pepper and rosemary.

Cook 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted.

Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"



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Eggplant Croquettes

Servings: 4

Ingredients:

2 Eggplants; peeled & cubed
1 cub Sharp cheese; grated
1 cub Bread crumbs; seasoned
2 Eggs
2 tablespoon Parsley; fresh, chopped
2 tablespoon Onion
1 Clove garlic; minced
1 cub Corn oil
1 teaspoon Salt
½ teaspoon Pepper

Preparation:

In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 minutes. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 minutes on each side.

Source:
"Mrs. Robert F Lewis"



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Eggplant Sausage Cakes

Servings: 1

Ingredients:

1 large eggplants; cut in smallpieces
Salted Water
1 Egg; slightly beaten
1 medium onion; grated
½ teaspoon poultry season
Salt and pepper to taste
Flour

Preparation:

Slice and cut eggplants and cook in boiling salted water until tender. Turn into a strainer and let stand to drain till cool.

In mixing bowl mash eggplant.

Add egg, onion, poultry season and enough flour to bind ingredients together.

Drop batter by spoon into a small amount of bacon drippings and fry on both sides to brown.

This has a sausage taste.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98



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Escalloped Corn

Servings: 8

Ingredients:

2 Eggs
2/3 cub Bisquick baking mix
1 teaspoon dry mustard
¼ teaspoon salt
1 dash pepper
½ cub milk
3 tablespoon margarine or butter; melted
1 can cream-style corn; (16 oz.)
1 can whole kernel corn; drained(16 oz.)
½ cub coarsely crushed sodacrackers

Preparation:

Heat oven to 375 degrees.

Beat eggs slightly in large bowl.

Stir in remaining ingredients except crackers.

Pour into ungreased 8" square baking dish; sprinkle crackers evenly over top.

Bake uncovered until set and golden brown, about 45 minutes.

Makes 8 or 9 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98



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Fresh Cranberry Sauce

Servings: 6

Ingredients:

2 teaspoon cornstarch
2 tablespoon orange juice; freshlysqueezed
2 cub cranberries; fresh
1 ½ cub sugar
½ cub water
½ teaspoon cinnamon
¼ teaspoon nutmeg; freshly grated
2 teaspoon orange zest

Preparation:

Mix together the orange juice and cornstarch in a small bowl and set aside.

In a saucepan add the berries, water, sugar, spices, and orange zest. Bring to a boil and simmer for about 5 minutes, or until the cranberries are tender.
Return the mixture to a boil and add the orange juice and cornstarch slurry.
Stir well while simmering for another 3 minutes or so.

This sauce is good warm or cold and can go in any number of directions from this point. Add a bit of fresh thyme and black pepper for a more savory version. For a dessert sauce, add other fruits, such as pears, or walnuts for crunch. Experiment and enjoy!

Description:
"Okay, I know this is pretty basic, but hardly anyone makes it, and it's so much better than the canned stuff. Furthermore, it can be used in many ways besides just a sauce for the turkey." Source:
"Cooking With MasterCook November 1999"
Yield:
"3 cups"



Recipe by: Sous Chef Cleve

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Fresh Cream Style Corn

Servings: 1

Ingredients:

24 cub corn; cut off cob
1 cub sugar
¼ cub salt
5 cub ice water

Preparation:

Mix together and put in freezer bags and freeze.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98



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Fresh Mushroom, Black Bean And Green Chili Melt

Servings: 4

Ingredients:

2 tablespoon olive oil
8 ounce fresh white mushrooms;sliced (about 2 ½
1 teaspoon minced garlic
1 loaf Italian bread; (8 to 10ounces)
OR
4 individual Italian rolls
1 15 ounce can black beans;drained, rinsed and
lightly crushed
1 4 ounce can chopped mildgreen chilies; drained
¼ cub chunky mild or medium salsa
2 cub (8 ounces) shredded Montereyjack cheese

Preparation:

Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until the mushroom liquid has evaporated, about 10 minutes.

Cut bread in half horizontally; scoop out center leaving a ½-inch thick shell; set aside.

In a medium bowl combine black beans, green chilies and salsa.

Sprinkle about half the cheese over the bottom half of the bread. Spoon about half the mushroom mixture over cheese. Spread bean mixture over mushrooms; top with remaining mushrooms, then remaining cheese.

Gently press top of bread over filling; wrap tightly in aluminum foil.
Bake until heated through and cheese has melted, about 15 minutes. Remove from foil and cut the Italian loaf into quarters; serve with mixed greens and fruit, if desired.

Source:
"The Mushroom Council"
Yield:
"4 "



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Fresh Shiitake Stir Fry

Servings: 4

Ingredients:

2 tablespoon Peanut oil
1 pound Fresh Broccoli; cut
12 ounce Fresh Shiitake mushrooms
2 medium Green onions; chopped
¼ cub Dry Roasted Cashews
1 tablespoon Water
¼ teaspoon Salt
¼ teaspoon Ground Nutmeg

Preparation:

Place frying pan over high heat, add oil. When oil is hot, add broccoli and salt. Stir fry for 1 minute. Add water and cook, stirring until broccoli is tender, yet crisp.

Remove broccoli and set aside. Add mushrooms, onions and nutmeg. Stir fry until juices evaporate (about 3 minutes).

Return broccoli to frying pan and stir to mix. Top with cashews.

Source:
"The Mushroom Council"
S(Internet Address):
"www.mushroomcouncil.com"


Serving Ideas: Serve with steamed rice.

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Gazpacho

Servings: 4

Ingredients:

1 zucchini
1 green pepper; small
1 onion; small
1 cucumber
1 tomato; large
1 garlic; cloves
½ teaspoon cumin
¼ teaspoon chili powder
4 tablespoon olive oil
12 ounce v8 or tomato juice

Preparation:

Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN



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Glazed Minted Carrots

Servings: 1

Ingredients:

1 ½ pound carrots; peeled andquartered
1 ½ cub water
3 ½ tablespoon butter
½ teaspoon salt
1 cub heavy cream
2 tablespoon sugar
freshly ground black pepper
2 tablespoon chopped fresh mint

Preparation:

In large skillet combine carrots with water, 1 ½ tablespoons butter and salt; heat to boiling. Cover and cook slowly until liquid has evaporated and carrots are almost tender, about 20 minutes. In small saucepan heat cream to boiling and pour over the carrots. Simmer slowly, uncovered until cream has been almost absorbed by carrots or until the carrots are tender. Add remaining 2 tablespoons butter, sugar and pepper. simmer a few minutes longer. Add chopped mint and serve.

Makes 6 to 8 servings.



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Glazed Onions

Servings: 1

Ingredients:

Boiling water
½ teaspoon salt
8 large onions; peeled
¼ cub butter
¼ cub sugar

Preparation:

In 1 inch boiling water with salt in large skillet, cook whole onions, covered, over medium heat about 30 minutes or until tender. Drain.

In large skillet, melt butter with sugar. Add onions, over medium heat, saute turning until golden brown about 5 minutes.

Can be served as a vegetable side dish or arrange around a cooked turkey.



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Green Bananas In Balsamic-Olive Vinaigrette

Servings: 6

Ingredients:

2 cub milk
Salt
4 pound green bananas; halvedcrosswise
2/3 cub balsamic vinegar
Ground black pepper
1 2/3 cub olive oil
1 cub Kalamata olives; pitted,quartered
4 bay leaves

Preparation:

TO PREPARE: Bring milk and 2 quarts water to boil in a soup kettle. Add 1 tablespoon salt and bananas. Bring to boil and simmer until bananas are cooked but still firm, 20 to 25 minutes. Drain, peel, and cut bananas, crosswise, into ½-inch thick slices.

Mix vinegar and 1 tablespoon pepper in a large nonreactive bowl. Whisk in oil in a slow, steady stream. Stir in olives, bay leaves, and banana slices. Let stand at room temperature at least 1 hour, then serve.

(Can be refrigerated overnight.)

Description:
"A tropical salad with bananas boiled in milk and dressed with olive oil, balsamic vinegar and black olives."
Cuisine:
"Puerto Rican"
Source:
"Cook's Magazine April 1990"


NOTES : An intriguing tropical accompaniment for grilled chicken, fish, or meat. Sweet balsamic vinegar from Italy and Kalamata olives from Greece add a cross-cultural dimension to this version of escabeche - pickled green bananas

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Green Beans Amadine

Servings: 2

Ingredients:

1 cub frozen cut green beans
2 teaspoon water
2 teaspoon butter or margarine
2 tablespoon slivered almonds; toasted
½ teaspoon lemon juice

Preparation:

Place green beans in a small nonmetal bowl. Sprinkle with water. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon juice. Drain green beans; spoon butter mixture over green beans.



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Green Beans Basil

Servings: 4

Ingredients:

1 pound fresh green beans
1 tablespoon corn oil
½ teaspoon salt
1 teaspoon dried basil leaves

Preparation:

Trim, rinse and drain beans, but do not dry.

Into medium saucepan or skillet with tight fitting cover, measure corn oil.

Add beans, salt and basil. Cover.

Cook over medium to low heat until beans are tender crisp, shaking pan several times to prevent sticking.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98



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Green Beans With Dill

Servings: 4

Ingredients:

9 ounce cut green beans; frozen; (1pk)
1/3 cub water; boiling
1 beef bouillon cube
1 teaspoon dillweed or dillseed
2 tablespoon butter

Preparation:

Place frozen green beans in saucepan with boiling water, bouillon cube, and dill. Cover; bring to a boil. Separate beans with a fork, reduce heat and simmer for 10 minutes or until tender. Drain. Stir in butter and serve.



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Green Beans With Golden Lemon Sauce

Servings: 4

Ingredients:

1 can vertical packed blue lakegreen beans; (16 oz.)
¾ cub chicken stock or consomme;undiluted
¼ cub butter or margarine
2 tablespoon flour
½ teaspoon dry mustard
2 Egg yolks; slightly beaten
1 ½ tablespoon lemon juice
Salt; to taste
¼ cub water

Preparation:

Drain beans, reserve liquid.

Add enough stock or consomme to liquid to make 1 ½ cups.

Melt butter in skillet over low heat or in top of double boiler. Blend in flour and dry mustard.

Gradually add liquid. Cook, stirring, until mixture begins to thicken.

Stir a small amount of mixture into egg yolks, add with lemon juice to first mixture. Cook and stir until thickened.

Add salt if needed.

Placed drained beans in saucepan with water. Heat through, drain.

Arrange in bundles on serving dish. Spoon part of sauce over tops. Pass remainder.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98



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Green-Bean Salad

Servings: 4

Ingredients:

1 pound green beans; fresh *
boiling salted water
¼ cub stock; **
3 tablespoon vinegar
3 tablespoon vegetable oil
2 onions; med.; thinly sliced
½ teaspoon dried dillseed
1 teaspoon sugar

Preparation:

* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. Cook beans in boiling salted water until just tender. Reserve ¼ cup of the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.



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Grilled Mushrooms With Sherry

Servings: 8

Ingredients:

1 pound small to medium-sized freshwhite mushroom
2 tablespoon olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoon unsalted butter
1 teaspoon minced fresh garlic
¼ cub dry sherry
¼ cub chopped fresh parsley

Preparation:

Preheat grill or broiler. Remove mushroom stems; half mushrooms. In a medium bowl, combine oil, salt and pepper; add mushrooms and toss well. Add garlic; cook and stir until softened and pale gold, about 1 minute.

Transfer mushrooms to a vegetable grate or rack in a broiler pan; grill or broil until lightly browned and softened, turning occasionally, about 5 minutes. Meanwhile, in a medium saucepan, melt butter.

Add sherry; simmer for 1 minute, Stir in mushrooms and parsley; toss well.
Serve over grilled hamburgers, or toasted French or Italian bread as an appetizer.

Source:
"The Mushroom Council"
S(Internet Address):
"www.mushroomcouncil.com"



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Herbed Corn On The Cob

Servings: 4

Ingredients:

corn; ears, medium
2 tablespoon margarine
⅛ teaspoon basil; dried
⅛ teaspoon chervil; dried
⅛ teaspoon thyme; dried

Preparation:

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 ½ minutes). Serve corn brushed with herb butter.



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Hot And Sour Cabbage

Servings: 4

Ingredients:

5 napa cabbage leaves
3 tablespoon peanut oil
4 large dried chili peppers
½ tablespoon szechuan peppercorns
½ teaspoon salt
1 tablespoon thin soy sauce
½ tablespoon rock sugar
½ tablespoon chinkiang vinegar
1 teaspoon sesame oil

Preparation:

Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns.
Crush rock sugar with cleaver handle; mix with soy sauce; reserve.
Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate.



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Hot Garlic Eggplant

Servings: 6

Ingredients:

1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
1 teaspoon Hot bean paste
2 teaspoon soy sauce
1 teaspoon sugar or sucanat
1 teaspoon salt; (adjust for low sodiumversion)
½ cub soup stock or water
1 teaspoon chopped green onion

Preparation:

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft. When soft, remove from pan.

On low heat, cook garlic, ginger, and hot bean paste for a minute, then add salt, sugar, soy sauce and stock/water.

Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin, thicken with 1 teaspoon corn starch mixed with 2 teaspoons water. Serve over white/brown rice.

S(Internet Address):
""



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Hot Vegetable Dish

Servings: 1

Ingredients:

1 can French style green beans
1 can shoe peg corn
1 can celery soup
8 ounce sour cream
½ cub sharp cheddar cheese;shredded
1 cub chopped peppers
1 cub chopped celery
1 cub chopped onions
1 block butter; melted
1 ½ package ritz crackers; crushed

Preparation:

Mix veggies with soup. Place in baking dish. Top with melted butter and crushed ritz crackers. Bake at 350 degrees for 25 to 30 minutes.



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Jean Logan's Corn-Off-The-Cob

Servings: 4

Ingredients:

6 Ears field corn; preferablywhite
Water
2 tablespoon butter
2 tablespoon bacon grease
1 teaspoon salt

Preparation:

Using a very sharp knife, cut kernels off cobs - do not cut deeply. The key to perfection is this dish is the manner of removing the kernels - almost knocking them off, disregarding the juice. After the process is completed, scrape the cob to retrieve the milk.

Place scraped cobs in a shallow glass baking dish with a little water to draw the remaining juice. Turn occasionally. After 15 minutes or so, pour juice in with the kernels.

In an aluminum or stainless steel skillet (iron will discolor) place corn, butter, bacon grease and salt. Add a small amount of water to make the juices about the consistency of very thin white sauce.

Uncovered, cook over medium low heat. When mixture starts to boil, stir often. In 20 or 25 minutes liquid should be thick and corn tender.

Serve immediately.

Serves 4 - 6.

This dish freezes perfectly with a little variation in preparation. Cook corn and its milk with salt, fats and a very small amount of water until hot, but do not let boil. Cool slightly and freeze. To serve, add more water and cook about the same length of time.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



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Kale/Potato Risotto

Servings: 8

Ingredients:

2 tablespoon olive oil
2 tablespoon butter
2 small onions; chopped
2 medium IDAHO potatoes; peeled, cutinto ½
1 large kale
OR
2 small bunch with leaves; chopped
2 cub Arborio rice
½ cub white wine
4 ½ cub low sodium vegetable stock;boiled
1 cub Parmesan cheese
Italian parsley; chopped

Preparation:

In pressure cooker, heat oil and butter. Add onions, potatoes and kale. Sauti over medium-high heat until kale wilts some and onions give off aroma.

Add Arborio to warm potato-kale mixture and stir briefly, until rice turns opaque, about 1 minute. Add wine and stir until evaporated. Add boiling stock, close pressure cooker, bring up to high pressure, then lower heat and cook for 5 minutes.

Reduce pressure using cold-water release method. Open cooker according to manufacturer's directions, stir risotto, taste and if necessary, cook further to desired consistency.

Add Parmesan cheese and parsley and serve immediately.

Source:
"The Idaho Potato Commission"
S(Internet Address):
"www.idahopotato.com"



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Lady Peas

Servings: 6

Ingredients:

¼ pound salt pork
1 ½ pound fresh Lady peas
Cold water
1 teaspoon bacon grease
1 teaspoon sugar
1 teaspoon salt; or to taste)
1 Onion; quartered
¼ Hot pepper; optional

Preparation:

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful.
Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



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Leek And Potato Soup

Servings: 8

Ingredients:

8 each leeks; white & green partonly
1 stick butter
4 medium potatoes; peel & finely dice
1 each carrot; thinly sliced
4 cub chicken broth; heated
1 cub milk
salt and white pepper; totaste
chopped parsley; to garnish

Preparation:

Cut leeks in half lengthwise and then crosswise in 1 inch pieces. Simmer gently in butter for about 10 minutes. Add potatoes, carrot, chicken broth and water. Season with salt and white pepper to taste. Cook over just enough heat to keep soup at low boil for 40 minutes or until potatoes can be mashed easily against sides of pan. Let cool slightly and put through blender. Return to stove. Stir in scant cup of milk. Adjust seasonings. Garnish each serving with chopped parsley.



Recipe by: "Gallery Buffet Soup Cookbook"

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Leeks In Mustard Sauce

Servings: 6

Ingredients:

10 medium leeks; (white portion
only)
2 green onions with tops
chopped
1 garlic clove; minced
1 tablespoon olive or vegetable oil

MUSTARD SAUCE:
3 egg yolks
¼ cub water
2 tablespoon lemon juice
6 tablespoon cold butter
; (no substitutes)
1 tablespoon Dijon mustard
1 dash white pepper

Preparation:

Cut leeks into 1-½-in. slices, then julienne. In a skillet, saute leeks, onions, and garlic in oil until tender. Meanwhile, in a small saucepan, whisk egg yolks, water, and lemon juice. Cook and whisk over low heat until mixture steams and begins to thicken. Whisk in butter, 1 tablespoon at a time, until sauce is thickened. Stir in mustard and pepper. Remove from the heat. Transfer leek mixture to a serving bowl; top with mustard sauce.<BR><BR>

<FONT SIZE="1" FACE="arial, helvetica, sans-serif"> Reprinted from Birds & Blooms Magazine, © Reiman Publications, LLC </FONT>


Per serving: 135 Calories (kcal); 14g Total Fat; (92% calories from fat); 2g Protein; 1g Carbohydrate; 137mg Cholesterol; 152mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates<br><br>

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Left Over Green Beans

Servings: 1

Ingredients:

1 onion; chopped
1 potato; chopped
butter
1 cub green beans
chicken stock
bread crumbs

Preparation:

Cook onions and potatoes in butter in frying pan for a few minutes. Add green beans and stock. Pour into baking dish, cover with bread crumbs and bake 20 minutes in oven.



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Lemon-Parsleyed Carrots

Servings: 4

Ingredients:

1 pound carrots; sliced
1 tablespoon chopped parsley
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 dash salt
2 tablespoon butter or margarine

Preparation:

Scrape, then slice carrots.

Cook in a small amount of salted water until just tender, drain.

Meanwhile, combine remaining ingredients in a small skillet, bring to a boil.

Pour over hot, cooked carrots and mix lightly.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



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Macadamia Nut Rice

Servings: 6

Ingredients:

½ cub chopped macadamia nuts
¼ teaspoon (¼ to ½) crushed hot redpepper flakes
2 teaspoon butter or margarine
3 cub cooked rice
2 tablespoon grated Parmesan cheese
1 ½ tablespoon chopped fresh parsley

Preparation:

Cook nuts with pepper flakes in butter in large skillet over medium-high heat until nuts are lightly browned.

Add rice, cheese and parsley; stir until thoroughly heated.

Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"



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Make-Ahead Gazpacho

Servings: 6

Ingredients:

2 cub vegetable stock
2 cub tomato juice
2 tablespoon lemon juice
2 tablespoon green taco sauce
1 teaspoon sugar
½ teaspoon garlic powder
⅛ teaspoon pepper
cucumber
green pepper
1 large tomatoes
green onions

Preparation:

Cucumber, peeled, seeded, and coarsely chopped Green pepper, seeded and diced Tomatoes, peeled and coarsely chopped Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with.



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Marinated Mushrooms

Servings: 1

Ingredients:

1 ½ pound button mushrooms; small
1 ¼ cub white wine
½ teaspoon salt
2 teaspoon lemon juice
3 tablespoon olive oil
½ teaspoon paprika
½ teaspoon pepper

GARNISH:
fresh parsley; chopped
paprika
pepper

Preparation:

Wash the mushrooms and dry on paper towels. Place in a pan with the wine and lemon juice. Simmer for 5 minutes, strain off the wine and all the mushrooms to cool. Blend the oil and wine together and season with paprika pepper. Pour over the mushrooms and garnish with cropped parsley and paprika.

serve chilled as an hour d'oeuvres or side salad.



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Marinated Vegetables

Servings: 1

Ingredients:

1 can English peas; drained (17oz.)
1 can Shoepeg corn; drained (17oz.)
1 can french style green beans;drained (15 ½
; oz.)
1 jar pimento; diced (2 oz.)
½ cub celery; diced
½ cub onions; chopped, up to 1
½ cub green peppers; chopped
1 teaspoon salt
½ teaspoon pepper
½ cub oil
¾ cub vinegar
1 cub sugar

Preparation:

In a bowl, lightly mix all vegetables and set aside.

In a medium saucepan mix salt, pepper, oil, vinegar and sugar. Bring to a boil over low heat. Then pour over vegetables.

Cover mixture and chill for 24 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



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Mushrooms-Broccoli

Servings: 8

Ingredients:

1 pound fresh mushrooms; or
2 can whole mushrooms; 6 - 8 oz.each
1 bunch broccoli
4 tablespoon butter or margarine
½ cub chopped onions
3 tablespoon oil
1 clove garlic; minced
1/3 cub sliced canned waterchestnuts
1 tablespoon cornstarch
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon ground ginger
1 tablespoon soy sauce
1 Chicken bouillon cube
¾ cub boiling water

Preparation:

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside.

Rinse and trim broccoli; cut stems i ½" pieces and cut tops into small flowerettes; set aside.

In large wok or skillet, melt butter. Add onions; saute 2 minutes. Add mushrooms; saute 5 minutes. Remove and set aside.

In same wok, heat oil. Add reserved broccoli and garlic; stir-fry 3 minutes.
Add water chestnuts; stir fry 2 minutes longer.

Blend cornstarch, sugar, salt and ginger with soy sauce.

Dissolve bouillon cube in boiling water; stir into cornstarch mixture.

Pour into wok. Cook and stir until mixture boils and thickens. Reduce heat and simmer, covered, until broccoli is just crisp tender, about 5 minutes.

Return sauted mushrooms to wok. Heat until hot.

Serve with Chinese noodles, if desired.

Yield: 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



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Okra Medley

Servings: 1

Ingredients:

5 slice bacon; cut in slices
2 cub sliced okra
2 medium tomatoes; chopped
1 cub fresh corn
½ cub onion
¼ cub celery
¼ teaspoon salt
5 drop hot pepper sauce

Preparation:

Cook bacon.

In microwavable dish, stir in bacon and remaining ingredients. Cover.

Microwave at HIGH for 10 minutes. Stir after 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



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Onions Augratin

Servings: 4

Ingredients:

6 medium onions; sliced
salt and pepper; to taste
White Sauce; see recipe
½ cub grated cheddar cheese
Paprika; if desired

Preparation:

Cook onions in boiling salted water until tender. Drain water off. Make White sauce.
Add cheese and stir until cheese is melted. Add onions and heat well. Pour in serving dish and add paprika on top if desired.



Recipe by: Beech Island, S.C. 1978

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Peach Glazed Carrots

Servings: 12

Ingredients:

3 pound pared; sliced, cooked
; carrots
1 cub peach preserves
2 tablespoon butter

Preparation:

Arrange carrots in large skillet or saucepan.

Combine preserves and butter; spoon over carrots.

Heat 15 minutes or until hot.

TIP: Carrots can be prepared in oven. Bake 15 minutes at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



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Perry Como's Red Cabbage Sweet & Sour

Servings: 8

Ingredients:

1 head red cabbage; about 4lbs.
2 onions
4 tablespoon butter
2 tart apples; green
1 cub water
½ cub vinegar
1/3 cub light brown sugar
salt
pepper

Preparation:

Slice or chop cabbage and onions fine.
Saute onions in butter. Add sliced or chopped apples. Stir to prevent burning.
Add cabbage and water.
Cook slowly for approximately one hour. Add vinegar and sugar. Add salt and pepper to taste.
Cook 5 or 10 minutes more. Serve.

Preparation and cooking time: about 1 hour and 30 minutes.


NOTES : Brown sugar provides the 'sweet,' vinegar the "sour" in this recipe from the singing legend.

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Pineapple Pilaf

Servings: 6

Ingredients:

1 tablespoon butter or margarine
1 cub sliced green onions
½ cub chopped walnuts
½ cub raisins
½ teaspoon salt
½ teaspoon ground ginger
3 cub cooked rice
1 ca (8 ounce) pineappletidbits; drained

Preparation:

Heat butter in large skillet over medium-high heat.

Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender. Add rice and pineapple; stir and heat thoroughly.

Source:
"The Rice Council"
S(Internet Address):
"www.usarice.com"



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Pinto Beans

Servings: 1

Ingredients:

1 pound pinto beans
1 large onions; coarsely chopped,
; up to 2
2 stalks celery; slicedcrosswise
1 large carrots; sliced crosswise,
; up to 2
4 ounce cocktail sauce; or equalamount of
; catsup and
; horseradish to
; taste
1 teaspoon celery seed
Salt
Pepper
Butter; oil or drippings as
; desired

Preparation:

Cook beans as usual, adding other ingredients when they are half done.

Serve with cornbread or crackers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98



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Polenta With Roasted Red Pepper Sauce

Servings: 8

Ingredients:

¾ cub yellow cornmeal
2 cub boiling water
6 ounce blue cheese; crumbled
Salt & pepper
Butter
2 medium zucchini; sliced sauteed
2 j (12-ounce) roasted redpeppers; drained pureed
2 teaspoon sugar

Preparation:

Gradually stir cornmeal into boiling water in large saucepan; cook over low heat until thick, stirring constantly. Stir in 4 oz. blue cheese; season with salt and pepper. Pour into buttered 8-inch cake pan and chill (1 hour).

Heat jar peppers and sugar in small saucepan until hot. Cut polenta into wedges; saute in oil until browned. Serve with pepper sauce and hot zucchini; sprinkle with remaining blue cheese.

Source:
"American Dairy Association"
S(Internet Address):
"http://www.ilovecheese.com/"



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Portabella Aram

Servings: 1

Ingredients:

1 large tortilla wrap; (any flavor)
¾ cub Gorgonzola; (enough to coverentire tortilla)
12 washed and dried spinachleaves
6 thin slices sauteed eggplant
1 large portabella mushroom; slicedthinly and sauteed
¼ red pepper; cut into stripsand sauteed
1 tablespoon olive oil

Preparation:

Put the gorgonzola on the wrap and warm it until the cheese can be easily spread over the entire wrap. Place the spinach leaves flat on the cheese, covering the whole wrap.

Do the same with the eggplant slices. Add the portabella and red peppers and then roll very tightly. For sharing, slice into rounds.

Source:
"The Mushroom Council"
S(Internet Address):
"www.mushroomcouncil.com"



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Prosciutto & Sausage Wrapped Fruits

Servings: 48

Ingredients:

1 cantaloupe or honeydewmelon; peeled and thinly we
½ pound wafer-thin-sliced prosciutto
2 apples; cored and cut into w
2 pears; cored and cut into w
Fresh lime wedges
½ pound very thinly sliced spiceddeli sausage; (like hardsalami)

Preparation:

Shortly before serving, wrap melon wedges in prosciutto. Sprinkle apple and pear wedges with fresh lime juice; wrap in sausage. Arrange on serving tray.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"



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Purple Hulled Peas

Servings: 6

Ingredients:

¼ pound salt pork
1 ½ pound fresh purple hulled peas
Cold water
1 teaspoon bacon grease
1 teaspoon sugar
1 teaspoon salt; (heaping, or salt
; to taste)
1 Onion; quartered
¼ Hot pepper; optional

Preparation:

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water. Boil, covered, until meat is tender and water has evaporated down to about a cupful.
Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil, cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98



Converted by MM_Buster v2.0n.

Ratatouille

Servings: 4

Ingredients:

1 medium onion; chopped
1 Red pepper; chopped
1 Green pepper; chopped
¼ cub olive oil
¼ pound bacon; diced
1 can tomatoes; diced with juice
; (28 oz.)
1 medium eggplant; peeled & diced
2 medium zucchini; thinly sliced
Salt & pepper

Preparation:

Prepare the vegetables.

Heat the olive oil in a large deep frying pan.

Gently saute the onion, peppers and bacon until tender.

Add tomatoes and other vegetables.

Season.

Cover the pan, lower the heat and allow the vegetables to cook until they are tender and have produced a thick pulp. This will take approximately 40 to 45 minuets. Stir occasionally.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



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Red Beans

Servings: 1

Ingredients:

1 ½ cub red beans
2 medium onion; chopped
½ Bell pepper
2 stalks celery
1 small can tomato puree
1 tablespoon Bar-b-que sauce
1 tablespoon Worcestershire sauce
2 tablespoon bacon dripping
Salt to taste

Preparation:

Soak beans for 2 hours in cold water. Wash and put on to boil

Chop onions, bell pepper, & celery together. Add to the pot of beans.

Add the can of tomato puree.

Add bar-b-que sauce, Worcestershire sauce & bacon drippings

Salt to taste.

Cook until beans are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98



Recipe by: Ester

Converted by MM_Buster v2.0n.

Rotkohl (Red Cabbage)

Servings: 4

Ingredients:

2 tablespoon vegetable oil
2 onions; sliced
2 pound red cabbage; shredded
2 tablespoon vinegar
salt; to taste
1 teaspoon sugar
½ cub applesauce
½ cub red wine
½ cub beef broth; hot

Preparation:

Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color.
Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and return it to the cabbage if desired.
Correct seasonings and serve.



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Sausage-Stuffed Mushrooms

Servings: 40

Ingredients:

1 pound small fresh white mushrooms
2 tablespoon vegetable oil; divided
1 hot (about 3.5 ounces)Italian sausage; casingremoved
¼ cub finely chopped onion
¼ cub finely chopped sweet red orgreen bell peppers
1 tablespoon dried Italian flavored breadcrumbs

Preparation:

Heat oven to 400 degrees. Remove mushroom stems; chop enough to make ½ cup; reserve. In a medium bowl, place caps, toss with 1 tablespoon of the oil. On a shallow baking pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. In a small skillet, over medium heat, heat remaining 1 tablespoon oil.

Add sausage, onion, pepper and reserved chopped stems; cook and stir, breaking sausage into smaller pieces with a fork, until cooked through, about 5 minutes. Add liquid collected in the baking pan to the sausage mixture; cook until all liquid has evaporated.

Remove from heat; stir in breadcrumbs. Turn mushrooms over, stuff with sausage mixture. Bake until stuffing is browned, about 10 minutes, serve hot.

Source:
"The Mushroom Council"
S(Internet Address):
"www.mushroomcouncil.com"



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Savory Lemon Vegetables

Servings: 1

Ingredients:

6 slice bacon; cooked and
; crumbled, reserving
cup drippings
1 pound carrots; pared and sliced
1 medium head cauliflower; coreremoved
1 cub finely chopped onion
½ cub ReaLemon Juice fromconcentrate
½ cub water
4 teaspoon sugar
1 teaspoon salt
1 teaspoon thyme leaves
Chopped parsley

Preparation:

In large saucepan, cook carrots and cauliflower in water until tender.

Meanwhile, in medium skillet cook onion in drippings. Add remaining ingredients except bacon and parsley; bring to a boil.

Drain vegetables; arrange in serving dish.

Pour warm sauce over vegetables.

Garnish with bacon and parsley.

Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



Converted by MM_Buster v2.0n.

Scalloped Eggplant

Servings: 1

Ingredients:

1 Eggplant
½ cub water
¼ cub butter
½ cub bread crumbs
½ tablespoon salt
⅛ tablespoon pepper
½ tablespoon onion
2 Eggs; well beaten

Preparation:

Peel and chop eggplant. Cook in water till tender. Drain.

Add melted butter, soft bread crumbs, eggs, and seasoning.

Pour in buttered casserole dish, sprinkle with buttered bread crumbs.

NOTE: May use crackers or stuffing mix instead of bread crumbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



Converted by MM_Buster v2.0n.

Skillet Cabbage

Servings: 4

Ingredients:

2 tablespoon vegetable oil
3 cub cabbage; finely shredded
1 cub celery; chopped
1 green pepper; small; chopped
1 onion; small; chopped
½ teaspoon salt
¼ teaspoon pepper

Preparation:

Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often.
Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp.)



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Skillet Squash Augratin

Servings: 1

Ingredients:

¼ cub butter
4 cub slliced zucchini; or othersquash
1 medium onion; sliced
1 teaspoon salt
1 dash pepper
2 tomatoes; peeled and sliced
½ cub grated cheddar cheese
soy sauce; optional

Preparation:

Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes. cook, covered, for 10 to 15 minutes or until squash is tender. Sprinkle with cheese and soy sauce.

4 to 6 servings.



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Smashed Radishes In Soy Dressing

Servings: 4

Ingredients:

2 dozen fresh red radishes
3 tablespoon Peanut oil
2 teaspoon Salt
1 teaspoon Sesame oil
1 teaspoon White vinegar
¼ teaspoon Fresh ginger juice
1 teaspoon Sugar
Chinese parsley garnish
3 teaspoon Thin soy sauce

Preparation:

Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them not mash them so dressing can get into flesh.

Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.

Prepare dressing Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired.

Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes.

If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.

S(Internet Address):
""



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Souffle Potatoes With Custard Royale

Servings: 10

Ingredients:

4 pound potatoes
2 pound Spanish onions
4 ounce butter
1 dash salt
1 dash white pepper; ground
2 cloves garlic; per cocotte
10 6 ounce cocottes
4 whole eggs
8 ounce heavy cream
1 dash salt; to taste
1 dash white pepper; to taste

Preparation:

Preheat oven to 325 degrees.

STEP ONE: Preparing the Potatoes--
Sweat the onions in melted butter until slightly browned. Peel and wash potatoes, slice thinly in the shape of the cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and garlic clove. Alternate layers of potato and sautied onions, seasoning each one until cocotte is full.

STEP TWO: Preparing the Custard Royale--
Combine 4 eggs, 8 ounces heavy cream, salt, and white pepper and pour over cocottes, pressing gently on potatoes to remove any air that may be trapped.

STEP THREE:
Bake in preheated oven at 325 degrees F for approximately 45 minutes or until potatoes are tender and custard is set. Let sit 5 minutes before removing from cocotte.

Cuisine:
"New American"


NOTES : Grated Romano cheese may be added for additional flavor

Recipe by: Stanley Nicas of the Castle Restaurant, Leicester, MA

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Southern Corn Custard

Servings: 6

Ingredients:

2 cub corn
1 teaspoon salt
2 eggs; beaten
⅛ teaspoon pepper
1 cub milk
1 tablespoon sugar

Preparation:

Add milk, salt, sugar, and pepper to beaten eggs. Add corn. Put in casserole (1 ½ Qt. size) and bake at 400 degrees for 40 minutes.



Recipe by: Fran Houston

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Spaghetti Squash

Servings: 4

Ingredients:

1 spaghetti squash; 1 ½
to 2 lbs.
1 cub grated cheddar cheese
1 cub grated mozzarella cheese
1 ½ cub grated zucchini or diced
green pepper
2 cub tomato sauce
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon salt; (or less)
1 dash pepper
½ cub grated parmesan cheese

Preparation:

Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids to watch!) Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spaghetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes.



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Spaghetti Squash Primavera

Servings: 6

Ingredients:

1 spaghetti squash; (3 lb.)
½ cub scallions - minced
2 cub broccoli flowerets
3 tablespoon olive oil
½ pound carrots - cut in 1" pieces
3 cub uncooked tomato sauce
1 zucchini squash

Preparation:

Prepare UNCOOKED TOMATO SAUCE from recipe. Bake the spaghetti squash in a preheated, 350 degree oven for 1 hour and 15 minutes or until it can be pierced easily with a fork, let it stand for 15 minutes, and halve lengthwise.
Remove the seeds and scrape the flesh into a large bowl with a fork. In a large saucepan of boiling salted water boil the broccoli for 1 minute, transfer to a bowl of ice water with a slotted spoon and let it cool. Boil the carrots for 5 to 6 minutes, transfer to ice water and cool. Boil zucchini for 3 minutes, transfer to ice water and cool. Drain the vegetables. Trim the zucchini, halve it lengthwise and cut crosswise into ¼ inch slices. Cook scallions in the oil over moderate heat in a large skillet, stirring, until softened. Add the broccoli, carrots, zucchini, salt and pepper to taste and heat the mixture, tossing it, for 3 to 4 minutes or until it is heated through. Add the mixture to the spaghetti squash with the uncooked tomato sauce, toss and transfer to a serving dish.
erve the dish warm or at room temperature.



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Spinach, Mushroom, And Mozzarella Wrap

Servings: 2

Ingredients:

1 tablespoon olive oil
8 ounce fresh white mushrooms;sliced (2-½ cups)
1 teaspoon minced garlic
2 flour; (10-inch) tortillas
OR
2 mountain bread*
½ pound fresh spinach; trimmed,steamed
OR
½ pound arugula; trimmed, steamed
1 plum tomato; diced
½ cub shredded part-skimmozzarella cheese; (2 ou

Preparation:

Preheat oven to 350:F. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir until the mushroom liquid has evaporated, about 5 minutes.

On each tortilla arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in a lightly oiled baking dish.
Bake uncovered until hot and cheese is melted, about 10 minutes. Cut each tortilla crosswise into quarters.

Serve hot or at room temperature with a mixed green salad, if desired.

Source:
"The Mushroom Council"


NOTES : *Mountain bread is available in the deli or health food section of your market

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Spirited Sprouts

Servings: 4

Ingredients:

2 package frozen Brussels sprouts
6 Strips bacon
½ cub minced onion
1 cub sour cream
1 teaspoon salt
¼ teaspoon Tabasco sauce

Preparation:

Cook Brussels sprouts as directed on package, drain, and keep warm.

Fry bacon until crisp, drain on paper towel, and crumble.

Pour off bacon fat reserving enough to saute onion.

Saute onion until tender and, using a strainer, drain off all excess fat.

Blend onion, crumbled bacon, salt and Tabasco sauce with sour cream.

Pour over sprouts. Reduce heat to low and stir lightly until well mixed. DO NOT BOIL. Place in serving dish and sprinkle with paprika.

Serves 4 - 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



Converted by MM_Buster v2.0n.

Squash Puppies

Servings: 4

Ingredients:

3 medium yellow squash; thinly sliced
3 egg; beaten
1 cub self-rising cornmeal
1 cub vegetable oil
salt; to taste

Preparation:

Dip squash into eggs, roll in cornmeal. Drop squash into preheated oil, fry until golden brown. Remove from heat, add salt.



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Stewed Okra, Corn & Tomatoes

Servings: 6

Ingredients:

2 cub okra; sliced
1 small onion; chopped
2 tablespoon bacon drippings
2 cub tomatoes; cooked or canned
1 small whole kernel corn; canned
12 teaspoon salt
pepper; to taste

Preparation:

Lightly brown okra and onion in fat; add tomatoes, corn salt and pepper. Cook over moderate heat for 20 minutes or until thickened. Stir occasionally.

6 - 8 servings.



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Stuffed Artichokes

Servings: 3

Ingredients:

3 large artichokes
5 ounce parmesan cheese; grated
1 large clove garlic; minced
1 cub italian bread crumbs
¼ cub olive oil; (this needs to
be olive oil; no
substitute)
lemon juice

Preparation:

Cut the stems and the tops (Just low enough to remove the pointy ends of the leaves) off of the artichokes. Mix cheese, garlic,and crumbs. Spread the artichoke leaves so you can fill each layer, from the outside in, with the crumb mixture.

Place the artichokes in a pot with about 1-2 inches of water. Drizzle olive oil and lemon juice over the top of each artichoke. Cover and steam 45 minutes or longer, checking occasionally that the water has not completely evaporated.
The artichokes are done when a leaf can be easily pulled off.



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Stuffed Cabbage Rolls

Servings: 6

Ingredients:

1 ½ cub brown rice
3 cub water
2 teaspoon salt
1 teaspoon dill seed
½ teaspoon marjoram
¾ teaspoon pepper
2 ½ cub onion; chopped
5 tablespoon vegetable oil
½ teaspoon paprika
2 garlic; cloves; minced
2 eggs; large; slightly beaten
¼ cub bread crumbs
½ cub parsley; fresh; minced
2 ½ pound cabbage
cheesecloth; about 6 ft.
2 ½ cub tomatoes; canned; chopped
½ cub vermouth; dry
½ cub beef broth
2 tablespoon tomato paste
½ teaspoon sugar

Preparation:

In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain.
In a 2-quart saucepan combine rice, 3 cups water, and 1 ½ t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and ½ t pepper. In a large skillet saute 1 ½ cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, ½ t salt and ¼ t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 ½ hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving.



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Stuffed Summer Squash

Servings: 1

Ingredients:

summer squash
yellow cheese; diced fine
milk
salt
bread crumbs; fine
butter
pepper;black

Preparation:

Depending on size of squash, allow ½ per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted.



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Succotash

Servings: 1

Ingredients:

Combine equal parts Lima beans with whole kernel corn. Add butter or cream and
heat gently.

Preparation:

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



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Summer Vegetable Bowl

Servings: 8

Ingredients:

4 bacon slices
small white
green pepper; small diced
2 cub hot water
1 pound green beans
6 ears corn; broken-1/3s
1 tablespoon salt
2 teaspoon sugar
¼ teaspoon pepper; white
6 zucchini; small, 1" chunks
celery stalks; 1" slices
tomato; large, cut in wedges

Preparation:

Preparation and cooking: 1 hour . THIS IS A BEAUTIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrange vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top.



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Surprise Tomato Egg Basket

Servings: 10

Ingredients:

10 medium tomatoes
1 tablespoon dried crushed basil
OR
1 tablespoon tarragon
Salt and pepper; to taste
10 large California Fresh Eggs
6 tablespoon butter; melted
1 cub shredded Swiss cheese
1 cub fine; dry seasoned breadcrumbs
Parsley or edible flowersfor garnish

Preparation:

Preheat oven to 350. Cut thin slice from top of each tomato. Using a grapefruit knife make a circular cut (do not pierce skin) and scoop out pulp gently with a spoon. Invert tomatoes on paper towels and allow to drain.
Grease 10-4" individual souffle dishes. Sprinkle the inside of each tomato with basil, salt and pepper and place upright in souffle dishes. Gently break an egg into each shell and bake 35-40 minutes or until egg whites have set.
Remove from oven.

Blend melted butter, cheese and bread crumbs together. Sprinkle the tops of each egg liberally with this mixture. Return to oven and bake until crumbs are browned, about 3-5 minutes.

Source:
"California Egg Commission"
S(Internet address):
"http://www.eggcom.com "


NOTES : The Headlands Inn * P.O. Box 132 * Mendocino, CA 95460 * (707) 937-4431

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Sweet & Sour Cabbage

Servings: 4

Ingredients:

5 cub shredded cabbage
4 slice bacon; diced
2 tablespoon flour
2 tablespoon brown sugar
½ cub water
1/3 cub vinegar
Salt & Pepper
1 small onion; sliced

Preparation:

Cook cabbage in boiling salt water for 7 minutes.

Fry bacon. Remove from pan and add flour and sugar to bacon fat and blanch.

Add water, vinegar and seasoning and cook until thick.

Add onion, diced bacon and cabbage and heat through.

Serves 4 to 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



Converted by MM_Buster v2.0n.

Sweet & Sour Kidney Beans

Servings: 8

Ingredients:

2 can kidney beans; drained (1 lb.
; each)
1 can garbanzo beans; drained (1lb.)
1 medium onion; chopped fine
½ cub diced celery
1 medium green pepper; chopped fine
½ cub sugar
1 teaspoon seasoned salt
1 teaspoon black pepper
½ cub salad oil
½ cub wine vinegar

Preparation:

Combine vegetables in large bowl.

Combine sugar, salt, pepper, oil and vinegar and pour over vegetables.

Stir well; cover and refrigerate overnight.

Stir occasionally to marinate thoroughly.

Yield: 8 to 10 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98



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Sweet And Sour Soybeans

Servings: 6

Ingredients:

sweet-sour sauce; (see below)
2 tablespoon salad oil
1 large onion cut 1" squares
2 large carrots cut ¼" slice
1 clove garlic; minced/pressed
1 greenpeppers;sweet,fresh,seeded
¾ cub fresh pineapple chunks
2 tomatoes; cut in wedges
2 ½ cub cooked soybeans

Preparation:

Prepare sweet-sour sauce and reserve.

In a bowl combine 1-½ t. each cornstarch, soy sauce, and dry sherry; ½ cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens.



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Sweet Summer Peas

Servings: 3

Ingredients:

3 large lettuce leaves
1 ½ pound fresh green peas; shelled
2 tablespoon thinly sliced green onions;with tops
⅛ teaspoon dried basil leaves; crushed
1 tablespoon margarine or butter;softened

Preparation:

Rinse lettuce leaves; shake off excess water.

Line 1 ½ quart saucepan with lettuce.

Spoon peas onto lettuce.

Sprinkle with onions and basil; dot with margarine.

Cover and cook over low heat until peas are done, about 18 minutes.

Discard lettuce.

Makes 3 to 4 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



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Sweet-And-Sour Red Cabbage

Servings: 6

Ingredients:

¼ cub butter
4 apples; med.; peel, slice
½ onion; red; chopped
1 red cabbage; head;fine shred
1 cub red wine
4 cloves; whole
1/3 cub brown sugar
2 bay leaves
¼ cub vinegar
¼ cub butter
lemon juice;of ½ med.lemon

Preparation:

Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately.



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Sweet-Sour Carrots

Servings: 6

Ingredients:

1 package frozen sliced carrots
1 green pepper; lg, diced
1 onion; lg, diced
1 can condensed tomato soup
1 cub sugar
½ cub vinegar
½ cub vegetable oil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon dry mustard

Preparation:

Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days.



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Swiss-Sauced Broccoli

Servings: 2

Ingredients:

6 ounce fresh broccoli
2 tablespoon water
⅛ teaspoon salt
2 teaspoon butter
1 ½ teaspoon unbleached flour
salt
white pepper
1/3 cub milk
¼ cub shredded swiss cheese

Preparation:

Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and ⅛ t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli.



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Three Bean Salad

Servings: 6

Ingredients:

16 ounce green beans; cut, drained
2/3 cub olive oil
16 ounce kidney beans; drained
1/3 cub vinegar
16 ounce chick peas; drained
1 teaspoon oregano; dried
1 large onion; sliced thin
1 teaspoon salt
2 teaspoon garlic; chopped
½ teaspoon pepper; freshly ground

Preparation:

Drain all beans well. Place in large bowl with a cover. Add all other ingredients. Mix well. Cover and leave at room temperature for at least 2 hours to marinate before serving.



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Toasted Couscous With Almonds And Raisins

Servings: 8

Ingredients:

1 ½ cub couscous
¼ cub slivered almonds
2 cub vegetable stock
2 stalks celery; diced
⅛ teaspoon salt and pepper
1 pinch ground cumin and cayennepepper
½ cub California Raisins

Preparation:

Heat a large nonstick skillet over moderate heat. Add the couscous and toast the grains, stirring or shaking the pan frequently, until the grains become brown and fragrant.

Transfer to a plate. Add the almonds to the hot skillet and toast them in the same way, stirring frequently. Transfer them to another plate. Bring the stock to a boil with the celery, salt, pepper, cumin, and cayenne.

Simmer about 3 minutes or until the celery is slightly softened. Add the couscous and raisins to the saucepan and stir gently just to mix.

Cover the pan, remove from the heat, and allow to stand about 5 minutes or until the couscous is tender. Add the almonds to the couscous and, with a fork, stir the mixture lightly to fluff up the grains.

Description:
"Sweet, crunchy, and slightly spicy, this delectable dish goes well with meat or curried dishes."
Source:
"California Raisin Marketing Association"
S(Internet Address):
"http://www.calraisins.org/"
T(Cooking Time):
"0:25"



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Vegetable Pasta

Servings: 1

Ingredients:

1 tablespoon oil
1 onion; chopped
1 zucchini; sliced
1 cub broccoli; cut up
1 ½ cub spaghetti sauce
parmesan cheese
1 zucchini; grated
cooked pasta

Preparation:

Fry onion in oil. Add sliced zucchini and broccoli. cook 2 to 4 minutes. Add spaghetti sauce and cook another 2 to 4 minutes.

Pour over cooked pasta. Add parmesan cheese on top and then the grated fresh zucchini.



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Vegetable Saute

Servings: 4

Ingredients:

¼ cub olive oil
6 cub vegetables; (sliced yellow
; squash, zucchini &
; red pepper
1 envelope;
¼ cub red wine vinegar

Preparation:

Heat oil in large skillet on medium-high heat. Add vegetables; cook and stir until tender-crisp.

Sprinkle salad dressing mix over vegetables; too to coat well. Stir in vinegar until well mixed.

Serve warm.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98



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Yellow Split-Pea Puree

Servings: 6

Ingredients:

2 cub yellow split-peas; dry
6 cub water
1 onion; large; whole
1 carrot; large
1 turnip
⅛ teaspoon marjoram; dried
⅛ teaspoon thyme; dried
1 teaspoon salt
1 onion; small; minced
2 tablespoon butter
2 tablespoon unbleached flour

Preparation:

Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 ½ to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot.



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