Recipes

[Thai] Khaifu Sai Ahahn Farang Paeng (Omelettes)

Servings: 1 servings

Ingredients:

-The title of this snack is -and corned beef. Thesemy Sister-in-Law's idea of -are, however, grosslya joke -- in Thai -expensive in Thailandit means "an omelette made -costing several dollars afrom expensive foreign -can (this meal would costfood" -- the expensive -a laborer several daysfood in question being Spam -wages.
1 Tin Spam 1 Tin Corned beef
1 tablespoon Fish sauce
1 tablespoon Sweet soy 1 T Prik phom (powdered red chili)
1 tablespoon Garlic
1 tablespoon Ginger
1 tablespoon Shallots
1 tablespoon Red prik chi fa (jalapenas)
1 tablespoon Green prik chi fa

Preparation:

For the omelettes:
3 Duck eggs
3 t Fish sauce

Take a medium tin of corned beef and break it up with a fork. Take a similar sized tin of Spam, and cut it into small dice. Combine. This should give you about a cup of meat. Add 1 tablespoon of fish sauce, and 1 tablespoon of dark sweet soy, and stir in 1 tablespoon of prik phom (ground red chilies). Leave to marinade for about an hour.

Beat 3 duck eggs, with three teaspoons of fish sauce. Now in a wok saute 1 tablespoon of garlic, 1 tablespoon of ground ginger, and 1 tablespoon of shallots (purple onions).

Add the marinated meat, and stir fry until the meat begins to turn brown.
Add 1 tablespoon of chopped red and 1 tablespoon of chopped green prik chi fa (Thai jalapenos)

Stir the meat mix, to amalgamate the ingredients and if desired, add freshly cracked black pepper to taste.

In a 10-inch omelette pan, fry half the egg mix. When it is set on the pan side, spoon half the meat mix neatly into the center in a rectangular shape, and fold the edges of the omelette over the meat to form a parcel.
Flip it over and fry until sealed and the egg is cooked through. Similarly cook the other half of the mixture.

Cut each omelette in two, and serve with other snack foods (such as pad Thai, pad mi Korat, som tam).

From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th> Newsgroups: rec.food.recipes

Note: I assume that that the powdered red chili is powdered dried chili peppers rather than US-style chili powder.

1 Egg Butter Spritz

Servings: 4 Servings

Ingredients:

1 cub Butter
2/3 cub Sugar
1 each Egg
2 teaspoon Vanilla
2 ¼ cub Flour
½ teaspoon Baking Powder
⅛ teaspoon Salt

Preparation:

Preheat oven to 400 degrees. Combine butter,sugar,egg and flavouring Heat at medium speed until smooth and fluffy. Add flour, baking powder and salt, stirring until well combined. Dough can be divided and tinted, if desired.

If dough is too soft, chill until workable. Force dough through a cookie press onto an ungreased baking sheet. Decorate with coloured sugar, cinnamon candies, sprinkles etc.

Bake near centre of the oven for 8-14 minutes until cookies are light golden around the edges.

100 Parmesan Chicken

Servings: 3 Servings

Ingredients:

6 Boneless, chicken breast ¼ c Dry bread crumbs
Halves (about 2 pounds) 1 ts Each dried oregano leaves
2 tablespoon Parkay Margarine, melted And parsley flakes
½ cub (2 oz) Kraft 100% Grated ¼ ts Each paprika, salt and black
Parmesan Cheese Pepper

Preparation:

Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray.

Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan.

Bake 20 to 25 minutes or until tender.

Makes 6 servings.

SPICY: sutstitute ⅛ to ¼ teaspoon gorund red pepper fro black pepper.

Prep time 5 minutes

Cooking time 25 minutes

5 BEAN SALAD

Servings: 9 servings

Ingredients:

1/3 cub EDEN Brown Rice VinegarOR- Eden Red Wine Vinegar
½ cub EDEN Extra Virgin Olive Oil
¼ cub EDEN BarleY Malt
1/3 cub EDEN Shoyu
15 ounce Can EDEN Pinto Beans drained
15 ounce Can EDEN Black Kidney Beans drained
15 ounce Can EDEN Navy Beans drained
15 ounce Can EDEN Garbanzo Beans drained
1 Cucumber; peeled cut in lengthwise strips and sliced
10 small Red radishes cut in half and sliced
2 Stalks of celery; sliced
1 bunch Green onions sliced diagonally
1 medium Green pepper; diced
½ medium Bunch fresh parsley chopped fine

OPTIONAL:
Oregano, thyme, basil, mint

Preparation:

Prepare a marinade of vinegar, olive oil, barley malt, and shoyu by pouring ingredients into ajar and shaking vigorously or mixing in a blender. Mix thoroughly with vegetables, beans and herbs. Marinate in refrigerator for 4 hours or longer. desired and serve chilled.

Prep Time: 15 minutes
Yield: 9 servings

Per serving: 360 Calories;
13g Fat (31% calories from fat); 16g Protein; 47g Carbohydrate; 0mg Cholesterol; 656mg Sodium

Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>

7 GRAIN VEGETABLE & BROWN RICE LOAF

Servings: 1 loaf

Ingredients:

2 cub Raw cashew nuts
1 Box AM Quick Brown Rice(Vegetable & Herb), cooked
1 cub Cooked AM 7 Grain Cereal
2 cub Soy milk
1 large Onion; chopped
¾ cub AM Wheatgerm
4 tablespoon AM Canola Oil
2 tablespoon Soy sauce
1 teaspoon Sea salt (optional)
4 tablespoon Minced parsley
½ teaspoon Thyme
½ teaspoon Ground celery seed
½ teaspoon Ground sage
1 teaspoon Onion powder
1 teaspoon Garlic powder

Preparation:

Chop the nuts fine, or run through a food grinder. Add the remaining ingredients and mix well. Place in a baking dish and bake at 350 F.
uncovered for 1 hour or until done. Serve with favorite gravy.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

7 GRAIN VEGETABLE AND BROWN RICE LOAF

Servings: 1 loaf

Ingredients:

2 cub Raw cashew nuts
1 Box AM Quick Brown Rice(Vegetable & Herb), cooked
1 cub Cooked AM 7 Grain Cereal
2 cub Soy milk
1 large Onion; chopped
¾ cub AM Wheatgerm
4 tablespoon AM Canola Oil
2 tablespoon Soy sauce
1 teaspoon Sea salt (optional)
4 tablespoon Minced parsley
½ teaspoon Thyme
½ teaspoon Ground celery seed
½ teaspoon Ground sage
1 teaspoon Onion powder
1 teaspoon Garlic powder

Preparation:

Chop the nuts fine, or run through a food grinder. Add the remaining ingredients and mix well. Place in a baking dish and bake at 350 F.
uncovered for 1 hour or until done. Serve with favorite gravy.

Source: Arrowhead Mills "7 Grain Cereal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Acadian Dyed Eggs

Servings: 1 Servings

Ingredients:

Eggs Dry brown outer skin of
Egg piercer or needle -onions
Clover or small fern leaves Cold water
Stockings

Preparation:

Gently punch a tiny hole in large end of eggs; let eggs drain. Dampen egg shells with water, and press clover or fern leaves face down on shell. Cut stockings in pieces large enough to cover eggs. While holding leaves in place, stretch and wrap a stocking piece around each egg; twist lightly and tie securely with a thread or string.

Place eggs and onion skins in cold water in a large pan; gradually heat to boiling. Reduce to low heat and simmer 30 minutes. Remove eggs; let cool.

Cut stocking from eggs; remove leaves. Eggs will be rosy brown with a pattern of clover or fern leaves.

~Louisiana Farm Bureau Women's Committee

from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

Acadian Dyed Eggs

Servings: 1 Servings

Ingredients:

Eggs
Egg piercer or needle
Clover or small fern leaves
Stockings
Dry brown outer skin ofonions
Cold water

Preparation:

Gently punch a tiny hole in large end of eggs; let eggs drain. Dampen egg shells with water, and press clover or fern leaves face down on shell. Cut stockings in pieces large enough to cover eggs. While holding leaves in place, stretch and wrap a stocking piece around each egg; twist lightly and tie securely with a thread or string.

Place eggs and onion skins in cold water in a large pan; gradually heat to boiling. Reduce to low heat and simmer 30 minutes. Remove eggs; let cool.

Cut stocking from eggs; remove leaves. Eggs will be rosy brown with a pattern of clover or fern leaves.

~Louisiana Farm Bureau Women's Committee

from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham

Agnes's Mocha Velvet Pie

Servings: 1 Servings

Ingredients:

1 8-inch pie shell

PIE FILLING:
½ cub Butter
¾ cub Sugar
1 Square unsweetned chocolate,
Melted
1 teaspoon Vanilla
1 ½ tablespoon Instant coffee grounds
2 Eggs
½ cub Cream for whipping

Preparation:

1. Prepare 8-inch pastry shell.

2. Cream butter in medium-size bowl and gradually add sugar, creaming well
after each addition.

3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla.

4. Add eggs, one at a time, beating VERY WELL after each addition.
(Use
an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.)

5. Turn into baked pastry shell; chill 1 - 2 hours. Just before serving,
whip cream and garnish pie.

Aioli Platter

Servings: 12 Servings

Ingredients:

1 Double batch Aioli sauce 1 lb Chick peas
6 small Artichokes 3 lg Red or green peppers
7 pound Cod 1 pt Cherry tomatoes
1 pound Carpaccio 1 lb Zucchini
½ pound Snow peas 1 lb Small potatoes
½ pound Green beans 6 Eggs
1 pound Carrots 4 tb Capers
3 pound Cauliflower ½ c Chopped parsley

AIOLI SINGLE BATCH:
10 large Garlic cloves 1 Lemon; juice
2 Egg yolks, room temp 1 ts Dijon mustard
Salt ¾ c Olive oil
Freshly ground pepper ¾ c Peanut oil

Preparation:

Trim artichokes, boil in salted water 40 mins or until tender, cool and remove chokes. The salt cod sould be soaked 48 hours in running water, then poached until tender, cooled then boned and skinned. Carpaccio is raw beef fillet thinly sliced and pounded. Trim the snow peas and french beans, then blanch till cooked in salted water, and refreshed in ice cold water. Peel the carrots quarter lengthways and cut them into 2" pieces. Cut the cauliflower into florets. Cook the chick peas, core and slice the peppers.
Slice the zucchini. Cook the potatoes in salted water. Cool. Hard boil the eggs and halve them.

1. Spoon some of the aioli sauce into the center of each artichoke.

2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.

Makes 12 servings

Source: The Silver Palate Cookbook
======================================================================

To make Aioli sauce

Make sure the egg yolks and oils are at room temperature. Peel the garlic cloves and if they are not very freshly gathered, remove the central shoot before crushing them. If they're quite old, reduce the number.

1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.

2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.

Akin Back Farm's Pasta Blue

Servings: 6 Servings

Ingredients:

3 Boneless chicken breasts skinless
6 Sprigs fresh rosemary
6 Sprigs fresh thyme
1 pound Ziti
¾ cub Unsalted butter
¼ cub Fresh lemon juice
1 cub Gorgonzola cheese; shredded
Salt and pepper; to taste
3 ½ cub Fresh spinach torn in bite-size pieces
1 bunch Nasturtiums

Preparation:

Prepare pasta according to package directions; set aside.

Poach chicken breasts; remove meat and cube. Combine all ingredients except nasturtiums. Garnish with nasturtiums.

Given to me by Herman Sommerville II on 03/09/93. He said that this recipe from Akin' Back herb nursery in Shelbyville, KY was in Alice Columbo's "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Posted by Cathy Harned.

Alaska Omelette

Servings: 1 Servings

Ingredients:

105 g Canned pink Alaska salmon drained and flaked
2 Eggs
2 tablespoon Sour cream or fromage frais
½ teaspoon Freshly chopped tarragon
Salt and white pepper
7 g Butter or margarine

Preparation:

Drain the can of salmon and set aside.

Beat together the eggs, cream or fromage frais and tarragon. Season lightly. Melt the butter in a non-stick or omelette pan. Pour in the eggs and cook over a moderate heat until the base is set. While the base is setting, pre-heat a moderate grill. Arrange the canned salmon over the soft top of the omelette. Place the pan under the grill until omelette is set. Loosen the omelette in the pan and carefully fold in half: Slide the omelette onto a serving plate garnished with salad.

Serves 1. Approx. 415 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

ALBONDIGAS

Servings: 4 servings

Ingredients:

½ pound Ground pork
½ pound Ground beef
1 Egg
½ cub Brown rice, uncooked
1 Onion, diced fine
½ teaspoon Tomio (thyme)
8 cub Water
1 Tomato, chopped
1 Clove garlic, diced
½ cub Chili huerta
2 Yerba buena
1 Thick slice French bread
½ teaspoon Comino (cumin)
2 Carrots, sliced thin
1 cub Peas, fresh or frozen

Preparation:

Mix pork, beef, egg, rice, ½ of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.

Alexis Park French Toast

Servings: 1 Servings

Ingredients:

4 large Eggs
1 teaspoon Granulated Sugar
4 tablespoon Half-and-Half
1 teaspoon Vanilla Extract
8 Pieces Thick Egg Bread
1 cub Corn Flakes
2 tablespoon Clarified Butter
Powdered Sugar, Fruit Slices
Syrup (Optional)

Preparation:

Place heavy-bottom skillet on medium heat. In a bowl, crack the eggs.
Add sugar, half-and-half and vanilla. Mix until sugar is dissolved.
Trim crusts from bread (optional). Cut slices diagonally. In a separate bowl, crush the corn flakes. Place trimmed bread in egg mix.
Place clarified butter in skillet. Remove bread from egg mixture, and coat in corn flakes. Place coated bread halves in skillet and fry until golden brown. Drain on absorbent paper towel. Arrange on plate.
Decorate with powdered sugar and sliced fruits. Top with butter and your favorite pancake syrup. Makes 4 servings.

Source: Alexis Park Chef John Ciborski

This sounds like a nice Comfort Food to me...

Ron

From: Michael Loo Date: 18 Nov 96 National Cooking Echo Ä

Aligot

Servings: 4 Servings

Ingredients:

1 kg Potatoes 250 ml Creme Fraiche
Salt 360 g Tome Fraiche; NB*
60 g Butter Pepper
250 ml Double cream;-=OR=- better

Preparation:

NB. This dish is made with a cheese sold under the name of "Tome … Truffade", (another potato dish from the Auvergne). It is the curd from which Cantal cheese is made, a cooked hard cheese rather of the type of cheddar. Tome … Truffade is really quite soft, very mild and slightly rubbery in texture. It's not much good to eat on its own, but cooks up nicely in this and other similar dishes. I hope this description enables you to find an intelligent substitute locally. A grated VERY mild cheddar might do.

"In contrast to cheese fondues which is cooked only until the cheese melts, the cheese and potato mixture for aligot should be beaten over the heat, so the cheese cooks to form long ribbons which are cut ('aligoter' in the local dialect) for serving. Dry gruyŠre or sharp cheddar can be used instead of cantal (Absolutely wrong- see my notes. IMH). AW"

Cut the cheese, if soft, into small cubes, or grate if hard enough. Peel the potatoes and cut each into 2-3 even sized pieces. Put them into a pot, cover with cold water and add a pinch of salt. Bring to a boil and simmer for 15-20 minutes or until the potatoes are tender when pierced with a knife or skewer. They should be quite soft (but not falling to bits IMH).
Drain the potatoes thoroughly, and while still hot, push them through a sieve or vegetable mill, or a potato ricer. Put the puree in a heavy saucepan, add the butter amd beat with a wooden spoon over a low fire until the potatoes are light and fluffy. Without removing from the heat, beat in the cream and then the cheese and continue beating constantly with a wooden spoon until the aligot forms long ribbons when it falls from the spoon.
Season to taste with pepper (and salt) and serve very hot.

IH notes, I use this to accompany crisply fried sausages, or grilled bacon, where it is wonderful. With a mixed green salad, you have the basis for an excellent and simple french meal, very typical of the Auvergne. In the Auvergne, where this dish is cooked in great cauldrons to celebrate the return of the cows from their summer quarters in the hills, they would chop a lot of garlic very finely, and each guest would sprinkle as much or as little as they liked, over the aligot.

Recipe Anne Willan - French Regional Cooking Commented and MMed IMH c/o Georges' Home BBS 2:32¾.4

ALMOND RICE

Servings: 6 sweet ones

Ingredients:

1 cub Long-grain brown rice;
2 cub Water
1 teaspoon Low-sodium bouillon granules
2 tablespoon Almonds; silvered=OR=-
2 tablespoon Pine nuts;
2 tablespoon Grated lemon zest;

Preparation:

In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillin granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necesary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Alpine Potato Tart

Servings: 10 Servings

Ingredients:

7 large Idaho potatoes
3 cub Swiss cheese, shredded
3 cub Heavy cream
3 teaspoon Garlic, chopped
1 tablespoon Salt
2 teaspoon Black pepper, fresh cracked
1 tablespoon Fresh thyme leaf, chopped
1 teaspoon Butter, softened

Preparation:

Preheat the oven to 300 degrees F.

Peel the potatoes and cut into slices about ⅛-inch thick. Set aside.

In a large bowl, combine the potatoes slices, half of the shredded cheese, and the cream, garlic, salt, pepper, and thyme. Mix until well blended.

Grease a 9-inch square cake pan or casserole dish with the softened butter on bottom and sides. Place potato mixture in bottom of pan, press firmly as you add. When the mixture is all in pan, make sure it is packed firm. Top with the remaining half of cheese.

Bake in the preheated oven until the top is golden brown, about 1 ½ hours. Remove the potatoes from the oven and let rest 15 minutes before slicing. Slice into 2- to 3-inch squares.

Makes 9 to 12 servings.

Recipe: LeCarrousel Restaurant in the Radisson Hotel in Saint Paul, MN

Pileggi Post

Andouille Breakfast Tacos

Servings: 2 Servings

Ingredients:

½ Andouille link; chopped
¼ Inch slice white onion; chopped
¼ Inch slice red bell pepper; chopped
1 Clove garlic; minced
1 tablespoon Butter
2 Eggs
Milk; ½ egg shell full x 2
S&P; to taste
1 dash Tabasco or other hot sauce; to taste
½ cub Cheddar & Jack cheese
2 large Flour tortillas

Preparation:

Saute' andouille with onion, red bell pepper and garlic for 5 minutes.

Break eggs into a jar. Fill one half of an egg shell with milk twice; add to eggs. Add tabasco, s&p. Cover and shake (the eggs, that is).

Add butter to andouille and vegies. Add eggs, and scramble. Turn off heat, add cheese and stir to blend.

Heat tortillas (nuke for 30 seconds). Spoon egg mixture into tortillas, roll up and enjoy.

Notes: Woke up hungry one sunday morn with a hankerin' for breakfast tacos. Looked for the chorizo, but all that turned up was andouille.
Oh, well ;)

Recipe by Kurt Faria 09/22/96.

Andre Black's Carrot Cake

Servings: 1 Servings

Ingredients:

3 large Eggs, beaten *
2 cub Sugar *
1 cub Plus 2 Tbsp salad oil
2 cub Plus 1 Tbsp sifted cakeflour *
1 ⅛ teaspoon Cinnamon
1 ½ teaspoon Salt
1 tablespoon Baking soda
1 ½ cub Shredded coconut
2 cub Grated carrots
1 cub Plus 2 Tbsp crushed,drained pineapple
1 cub Plus 2 Tbsp crushedwalnuts
1 cub RaisinsFrosting:
½ cub Softened margarine orbutter
8 ounce Softened cream cheese
1 pound Confectioners sugar
1 teaspoon Vanilla extract

Preparation:

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recip, this cake was among the top 19 recipes chosen <out of 270> as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake. She found this cake suited to 3 8" layers.

Preheat oven to 350. Grease and flour three 8" layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins.

Divide batter between the 3 prepared cake pans. Bake at 350 for 40-45 minutes, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely.

When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake.

* Andre's original recipe, written in professional baking terms, calls for 6 oz beaten eggs, 15 ½ oz of sugar, and 12 oz cake flour

Andre hopes tobbecome an executive chef, and own his own resturant someday.

Annie Mae Jones' Sweet Potato Souffle

Servings: 8 Servings

Ingredients:

4 Sweet potatoes,medium
½ teaspoon Salt
¼ cub Sugar
2 tablespoon Butter,at room temperature
2 Egg yolks,beaten
¼ cub Orange juice
1 teaspoon Orange rind,grated
2 Egg whites

Preparation:

1. Preheat oven to 400'F. 2. Cook the potatoes in boiling water to cover until tender, then slip off the skins and mash the potatoes until smooth. Add salt, sugar, butter, egg yolks, orange juice and orange rind; blend well. 3. Beat egg whites until stiff. Fold into potato mixture. 4. Spoon into a well-buttered 1-quart souffle mold or casserole and bake in preheated oven for about 35 minutes, or until puffed and lightly browned.

APPLE BROWN RICE STUFFING

Servings: 6 servings

Ingredients:

1 medium Red apple; cored and diced
½ cub Chopped onions
½ cub Sliced celery
1/3 cub Seedless raisins
½ teaspoon Poultry seasoning
¼ teaspoon Dry thyme leaves
¼ teaspoon Ground black pepper
2 teaspoon Margarine
3 cub Cooked brown rice (cooked in apple juice)
1/3 cub Rice bran
1/3 cub Slivered almonds, toasted
¼ cub Apple juice

Preparation:

Cook apple, onions, celery, raisins, poultry seasoning, thyme, and pepper in margarine in large skillet until vegetables are tender crisp. Stir in remaining ingredients. Use as stuffing for poultry or pork roast. To serve as a side dish, cook until thoroughly heated.

Each serving provides:
* 247 calories
* 5.3 g. protein
* 7.4 g. fat,
* 43.2 g. carbohydrate
* 5.1 g. dietary fiber
* 33 mg. sodium
* 0 mg. cholesterol

Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Apple Casserole Cake

Servings: 1 Servings

Ingredients:

Hot fruit (apples, cherries)

POUR INTO A CASSEROLE DISH:
2 tablespoon Sugar 1 c Flour
2 Egg whites ½ ts Salt
4 tablespoon Boiling water 1 ½ ts Baking powder

Preparation:

Add ingredients in order, mixing as you go. Pour over fruit and bake at 350 for about 30 minutes.

This is surprisingly good. Ginger is an unusual spice in apple things, but it works nicely.

Posted by Posted by Posted by skill@qucis.queensu.ca (David Skillicorn) to the Fatfree Digest [Volume 11 Issue 25], Oct. 25, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

APPLE STUFFED SQUASH

Servings: 4 servings

Ingredients:

2 Acorn squash halved and seeded
1 tablespoon Melted butter or margarine
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
2 cub Cooked white or brown rice(cooked in chicken broth)
1 cub Unsweetened applesauce
½ cub Chopped celery
½ cub Chopped toasted pecans
¼ cub Packed brown sugar
½ teaspoon Onion powder
½ teaspoon Ground ginger
4 small Apple wedges

Preparation:

Place squash cut-side down in shallow baking pan. Bake at 350 F for 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion powder, and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Apricot & Pistachio Souffle

Servings: 6 - 8

Ingredients:

SOURCE: SOUFFLE SPECTACULARS:

FROM: SALLIE AUSTIN:

INGREDIENTS:
3 tablespoon Butter
4 tablespoon Flour
1 ½ cub Milk
6 each Egg yolks
8 each Egg whites
pinch Salt
⅛ teaspoon Cream of tartar

DIRECTIONS:
½ Apricot & Pineapple Jam
½ Apricot & Pineapple Jam
¼ teaspoon Almond extract
2 Almond extract

Preparation:

: whipped cream
: Preheat oven to 400-F.
: dried apricots soaked
: -overnight in cold tea
: shelled pistachio nuts
: apricot brandy (optional)
: confectioners' sugar
: ground pistachio nuts

Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar. Remove from the heat and add the egg yolks one at a time. Add the almond extract, the drained, chopped apricots, the pistachio nuts and the optional brandy. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold in apricot mixture and spoon into a buttered and sugared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes.
The surface of the baked souffle may be dusted with confectioners' sugar and ground pistachios. Serve with whipped cream. Courtesy of Shareware RECIPE CLIPPER 1.0

Apricot Kugel

Servings: 20 Servings

Ingredients:

1 can Apricot halves in syrup -- 1 c Sugar
30 ounce Drained 1 Stick margarine
1 pound Noodles 1 ds Cinnamon
8 Eggs

Preparation:

1. Boil and drain noodles.

2. Melt the margarine in a 9 x 13 inch pan at 350 degrees.

3. Blend the apricots, eggs and sugar together.

4. Put the boiled noodles into the pan and mix with the melted margarine.

5. Pour the apricot mixture over the noodles and mix well.

6. Lightly sprinkle cinnamon over the mixture; bake for 1 hour at 350 degrees.

7. Cut into squares and remove from the pan with a spatula.

Recipe By : Temple Emanuel Sisterhood

From: Bear Field <bsfield@access.Digex.Date: 14 Feb 1996 14:01:53 ~0600

APRICOT TURKEY

Servings: 10 servings

Ingredients:

½ cub Brown rice vinegar
2 teaspoon Molasses
2 tablespoon Onion; grated
4 To 6 lb. turkey breast cut in 1" cubes
1 tablespoon Vegetable oil
2 Garlic cloves; minced
1 cub White grape juice
½ cub ;Water
1 tablespoon Lemon juice
1 teaspoon Freshly grated ginger
8 ounce Dried apricots; slivered
2 tablespoon Minced fresh cilantro

Preparation:

Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight. Drain turkey, reserving marinade.

Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown).

Put browned turkey in a large casserole. Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover.

Bake at 325 F. for 30 minutes. Turkey should be tender. Stir in cilantro.

Serve over steamed rice.

Yield: 10 to 12 servings.

From Sage Cottage Herb Garden Cookbook by Dorry Baird Norris.
Chester, CT: The Globe Pequot Press, 1991. Pp. 118-119. ISBN 0-87106-239-9. Posted by Cathy Harned.

ARAME RICE PATTIES

Servings: 6 servings

Ingredients:

1 ½ cub Brown rice; cooked
Egg replacer for 1 egg
1 ½ cub Whole grain bread crumbs
1/3 cub Onion; finely chopped
1/3 cub Arame; soaked
2 tablespoon Natto or other type of miso
1 teaspoon Thyme
2 tablespoon Tahini

Preparation:

Place all the ingredients in a large bowl. Mix well, using your hands if necessary.

Shape the mixture into 6 small patties, using your hands to firmly press the mixture together.

Heat a small amount of oil in a skillet. Place the patties in the skillet and cook over medium heat until they are brown on the bottom. Turnthe patties over and brown them on the other side.

Serve these patties with soup, in place of bread, or with a bean or tofu dish.

From DEEANNE's recipe files

ARROZ CON POLLO #2

Servings: 4 servings

Ingredients:

2 tablespoon Oil
2 pound Chicken thighs & legs
½ teaspoon Paprika
1 tablespoon Cilantro, chopped
½ cub Onion, diced
1 Clove garlic, crushed
1 ½ cub Water
½ cub White wine
3 Tomatoes, diced
1 Bouillon cube
1 Bay leaf
½ teaspoon Oregano
1 teaspoon Mixed vegetable seasoning
½ teaspoon Basil
1 cub Celery
½ cub Almonds
¾ cub Short grain brown rice
¾ cub Wild rice
2 cub Peas

Preparation:

Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready.

ARROZ CON POLLO (CHICKEN & RICE)

Servings: 6 servings
Source: MAINPOUL.ZIP

Ingredients:

1 pound Skinless, boneless chickenbreasts, cut into 1" strips
1 medium Onion, quartered
2 Green peppers, chopped
1 Jalapeno pepper, seeded andchopped
3 Cloves garlic, minced
2 tablespoon Chopped fresh coriander
2 cub Chicken stock
1 cub Crushed and drained cannedItalian plum tomatoes
1 teaspoon Ground cumin
1 teaspoon Chili powder
¾ cub Long-grain brown rice
1 dash Cayenne pepper
1 cub Green peas (fresh or frozen)
1 tablespoon Sliced pimentos
1 tablespoon Rinsed and drained capers

Preparation:

Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam.
Arrange chicken and sauce over rice, garnish with pimentos and capers.
Makes 6 servings.

ARROZ CON POLLO (CHICKEN AND RICE)

Servings: 6 servings
Source: MAINPOUL.ZIP

Ingredients:

1 pound Skinless, boneless chickenbreasts, cut into 1" strips
1 medium Onion, quartered
2 Green peppers, chopped
1 Jalapeno pepper, seeded andchopped
3 Cloves garlic, minced
2 tablespoon Chopped fresh coriander
2 cub Chicken stock
1 cub Crushed and drained cannedItalian plum tomatoes
1 teaspoon Ground cumin
1 teaspoon Chili powder
¾ cub Long-grain brown rice
1 dash Cayenne pepper
1 cub Green peas (fresh or frozen)
1 tablespoon Sliced pimentos
1 tablespoon Rinsed and drained capers

Preparation:

Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam. Arrange chicken and sauce over rice, garnish with pimentos and capers. Makes 6 servings.

Artichoke Frittata

Servings: 4 Servings

Ingredients:

6 medium Artichokes
2 tablespoon Olive oil
3 Garlic cloves, peeled,minced
3 small Red potatoes (about ½pound), grated
8 Eggs, well beaten
½ teaspoon Salt
1 teaspoon Freshly ground black pepper
1 tablespoon Chopped fresh oregano
1 tablespoon Minced fresh chives
1 teaspoon Minced fresh rosemary

Preparation:

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

Prepare artichokes (see recipe for Young Artichokes and Fava Beans Stewed in Olive Oil) and cut them into ½-inch cubes.

Heat the olive oil in a medium-sized, heavy-bottomed skillet over medium heat. Add the garlic and saute until translucent, 2 to 3 minutes. Reduce heat slightly and add the artichoke cubes; saute until tender, about 10 minutes, stirring often. Add the grated potatoes and cook for another 5 minutes. Add the eggs, salt, pepper and herbs.

To set the eggs, let them cook for 2 or 3 minutes, without stirring, then lift the set edges and tilt the skillet slightly to let the uncooked egg run underneath. Repeat until the egg is set.

Serve hot or cold, cut into wedges.

Serves 4.

PER SERVING: 335 calories, 18 g protein, 31 g carbohydrate, 18 g fat (4 g saturated), 422 mg cholesterol, 524 mg sodium, 10 g fiber.

From the San Francisco Chronicle, 4/23/93.

Posted by Stephen Ceideberg; May 11 1993.

Artichoke Squares #1

Servings: 24 Servings

Ingredients:

12 ounce Canned Artichokes
1 Small Onion, Minced
4 Large Eggs
8 ounce Mozzarella Cheese
¼ cub Dried Bread Crumbs
2 tablespoon Chopped Parsley
¼ teaspoon Salt
¼ teaspoon Pepper
Non-Toxic Flowers To Garnish

Preparation:

Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender.
In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325øF. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES.

Asparagus & Blue Cheese Quiche

Servings: 6 Servings

Ingredients:

8 ounce Pastry *
1 ounce Blue cheese (good)
1 ½ ounce Cream cheese (Philadelphia)
200 ml Made up to with half & half
3 medium Eggs
Salt, pepper & cayenne
8 ounce Asparagus; peeled & cooked

Preparation:

NB* As usual, the weight of pastry is the weight of flour used to make it.

Roll out the pastry and line a 9" flan ring. Bake blind as usual at a high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins just to colour lightly). Meanwhile, mash the cheeses together, put into a measuring jug and make up to volume with cream or cream and milk. Beat hard with the eggs (food processor). Season to taste with salt, pepper and cayenne as usual.
The asparagus should have been peeled/trimmed as usual and boiled in strongly salted water until just tender - for really freshly picked asparagus <15 minutes will suffice. Immediately remove from water ans separate on a paper towel to cool quickly. When cold, cut into 2" lengths and spread out on the flan base. Pour over the custard and bake ina moderate oven (375F) for around 30 minutes until nicely set.
Serve warm (not cold or too hot).

Recipe IMH Georges' Home BBS 2:32¾.4

Asparagus and Blue Cheese Quiche

Servings: 6 Servings

Ingredients:

8 ounce Pastry * 3 md Eggs
1 ounce Blue cheese (good) Salt, pepper & cayenne
1 ½ ounce Cream cheese (Philadelphia) 8 oz Asparagus; peeled & cooked
200 ml Made up to with half & half

Preparation:

NB* As usual, the weight of pastry is the weight of flour used to make it.

Roll out the pastry and line a 9" flan ring. Bake blind as usual at a high temperature (400 for 8-9 mins weighted down then a futher 2-3 mins just to colour lightly). Meanwhile, mash the cheeses together, put into a measuring jug and make up to volume with cream or cream and milk. Beat hard with the eggs (food processor). Season to taste with salt, pepper and cayenne as usual.
The asparagus should have been peeled/trimmed as usual and boiled in strongly salted water until just tender - for really freshly picked asparagus <15 minutes will suffice. Immediately remove from water and separate on a paper towel to cool quickly. When cold, cut into 2" lengths and spread out on the flan base. Pour over the custard and bake in a moderate oven (375F) for around 30 minutes until nicely set. Serve warm (not cold or too hot).

Recipe IMH Georges' Home BBS 2:32¾.4

ASPARAGUS CASHEW STIR-FRY

Servings: 4 servings

Ingredients:

4 cub Hot cooked Brown Rice

SAUCE:
3 tablespoon Soy sauce
2 tablespoon Cornstarch
1 ½ cub Water or vegetable stock
1 tablespoon Minced Gingerroot
1 teaspoon (pref toasted) Sesame Oil
¼ teaspoon Dry crushed red pepper
1 dash White pepper

ND STEP:
2 tablespoon Safflower oil
1 pound Fresh Asparagus *
4 Scallions, chopped
1 Sm sweet red pepper, chopped
1 Clove Garlic, minced
1 cub Cashews **

Preparation:

* woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice.
In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender.
Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6.
VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots ~ with the cashews, gently stir in 1 lb firm tofu cut into ½" cubes ~ serve over pasta rather than rice; buckwheat noodles are good

Asparagus Filling

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Flour
1 cub Milk
½ teaspoon Each salt and celery salt
¼ teaspoon White pepper
¼ cub Grated parmesan cheese(fresh grated!)
1 each Hard cooked egg, chopped
10 each Asparagus spears. (whichabout equals one boxfrozen I think.)

Preparation:

melt butter in saucepan, stir in flour and cook two minutes.
Gradually add milk. Cook, stirring, until sauce thickens. stir in all ingredients except asparagus. Reserves two whole asparagus spears for each omelet, cut remaining spears into small pieces. add pieces to sauce. Prepare omelets according to basic directions. Place 2 asparagus spears and a little sauce in each omelet before folding.
Use remaining sauce on top. Makes filling for 2 or 3 omelets.
~=-=-=-=-=-=-=-Courtesy of The HomesteadBBS (615) 385-9421-=-=-=-=-=-=-=-=-=- Courtesy of Shareware RECIPE CLIPPER 1.1

Asparagus Mimosa

Servings: 2 Servings
1 pound (12 to 16 stalks) freshasparagus 1/3 cup
Salt and pepper
2 teaspoon Lemon juice
2 tablespoon Chopped fresh parsley
2 each Hard cooked eggs, finelychopped

Asparagus Omelet

Servings: 2 Servings

Ingredients:

½ pound Asparagus, trimmed 2 T Milk
2 tablespoon Butter ½ t Salt
1 Small clove garlic,minced ¼ t Crushed dried basil or
½ pound Mushrooms, sliced ¾ t Minced fresh basil..........
4 Eggs, lightly beaten 1 ds Freshly ground black pepper

Preparation:

Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes.
Drain thoroughly.¶
Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated.
Remove from pan; keep warm.¶
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath.
When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top.
Serve immediately

Asparagus Omelet

Servings: 2 Servings

Ingredients:

½ pound Asparagus; trimmed
2 tablespoon Butter
Small clove garlic,minced
½ pound Mushrooms, sliced
4 Eggs, lightly beaten
2 tablespoon Milk
½ teaspoon -Salt
¼ teaspoon Crushed dried basil or -
¾ teaspoon Basil fresh minced
1 dash Freshly ground black pepper

Preparation:

Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm.
In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly.
As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately

Asparagus Omelete

Servings: 2 Servings

Ingredients:

4 each Asparagus spears
4 each Eggs
1 each Tomato, chopped
Salt and peper to taste
2 tablespoon Butter
2 tablespoon Chopped onion
½ teaspoon Minced garlic
2 each Whole asparagus spears

Preparation:

Steam or boil asparagus for 1 minutes until tender crisp. Slice 2 asparagus spears on the diagonal. Leave remaining 2 whole. Beat eggs slightly. Add sliced asparagus, tomato, salt and pepper. Heat butter in skillet, add onion and garlic, and cook until onion is transparent. Stir in egg mixture, and cook until semisolid. Place whole asparagus spears in the center of omelet, and fold in half.
Cover and cook over low heat 1-2 minutes. Serves 2. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.

Asparagus-Egg Casserole

Servings: 6 Servings

Ingredients:

½ cub Celery; chopped
¼ cub Butter
¼ cub Flour
½ teaspoon Salt
½ teaspoon Dry mustard
1 dash Pepper
1 ¾ cub Milk
1 teaspoon Chicken bouillon granules
4 ounce Mushrooms, chopped; drained
16 ounce Asparagus, frozen cut
3 Egg; hard-cooked, sliced
½ cub Ritz crackers; crushed (12)

Preparation:

In saucepan cook celery in butter; blend in flour, salt, mustard and pepper. Add milk and bouillon granules. Cook and stir till thickened and bubbly. Stir in mushrooms; set aside. Cook the frozen asparagus according to package directions; drain thoroughly.

Reserve ½ cup asparagus and 1 egg for garnish. In a 10"x6"x2" baking dish arrange remaining asparagus and egg slices. Pour sauce over all. Bake, covered, at 375F for 15 minutes. Arrange reserved asparagus and sliced egg atop casserole; sprinkle with crushed crackers. Bake, uncovered, 10 minutes longer.

Autumn Rarebit Soup

Servings: 1 Servings

Ingredients:

5 cub Pumpkin; or squash, cooked
2 ½ cub Chicken stock
1 ½ cub Light beer
2 tablespoon Butter
1 Onion;large, chopped
3 Garlic cloves;crushed
1 cub Cheddar cheese;old, shredded
¼ cub Pumpkin seedsSalt and pepper

Preparation:

Dotted throughout Canada are small inns that care passionately about the food they serve. This velvety fall soup offers a warm welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.

In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches.
In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes.
Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes.
Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted.
Season soup with salt to taste. Garnish with pepper and pumpkin seeds.

SERVES: 4-6 Source: ELIZABETH BAIRD posted by Anne MacLellan

Avocado & Mozarella Cheese Stuffed Tomatoes

Servings: 8 Servings

Ingredients:

2 Avocados; cut in ½" cubes
6 ounce Mozarella; cut in ½" cubes
4 large Tomatoes; vine ripened

DRESSING:
5 large Cloves garlic; chopped
1 tablespoon Basil; fresh chopped
2 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
4 tablespoon Extra virgin olive oil
2 tablespoon White wine
Red leaf lettuce for garnish
Garlic chives for garnish

Preparation:

Cut tomatoes in half and scoop out insides. (Can be used in place of tomato concasse to make Tomato-Basil Cream Sauce.) Set each half on top of lettuce garnished plate. In a blender, add garlic, basil, balsamic vinegar, oil and white wine. Blend and adjust according to taste. Toss with Avocado and Mozarella cubes until completely coated.
Stuff tomatoes with mixture and garnish with garlic chives or other long thin garnish stuck into tomatoes. Looks terrific and tastes unbelievable!

Avocado tofu egg Dip

Servings: 6 Servings

Ingredients:

10 Min to prepare 1 md (4" long) ripe avocado
Yield 1 ½ c 2 Hard cooked eggs
3 tablespoon Cider vinegar ½ ts Dijon mustard
3 tablespoon Cold water ½ ts Prepared horseradish
1 Cake (¼ lb) tofu ½ c Very finely minced red onion

Preparation:

From "The Enchanted Broccoli Forest" By Molle Katzen.

salt to taste pepper to taste

Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth.
Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill.

Avocado-Tofu-Egg Dip

Servings: 6 Servings

Ingredients:

10 Min to prepare
Yield 1 ½ c
3 tablespoon Cider vinegar
3 tablespoon Cold water
1 Cake (¼ lb) tofu
1 medium (4" long) ripe avocado
2 Hard cooked eggs
½ teaspoon Dijon mustard
½ teaspoon Prepared horseradish
½ cub Very finely minced red onion

Preparation:

From "The Enchanted Broccoli Forest" By Molle Katzen.

salt to taste pepper to taste

Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill.

Posted by Theresa Merkling.

Aztec Enchiladas

Servings: 6 Servings

Ingredients:

7 Eggs
2 tablespoon Skim milk
1 tablespoon Chicken stock
1 cub Corn
¼ teaspoon Chili powder
4 Corn tortillas
1 Sweet red pepper rings
1 Parsley sprigs

Preparation:

Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired.

Baby Doe's Mine Beer Cheese Soup

Servings: 6 Servings

Ingredients:

8 cub Milk
2 teaspoon Tabasco sauce
4 teaspoon Worcestershire sauce
4 tablespoon Chicken base *
16 ounce Cheeze Whiz
6 tablespoon Cornstarch
1/3 cub Water
1 cub Beer
⅛ teaspoon MSG (I did not use)
Cayenne pepper

Preparation:

Combine milk, Tabasco, Worcestershire, chicken base, & MSG. Bring to a boil, stirring regularly.

Add Cheeze Whiz, after warming in hot water or in microwave. Mix in well.

Dissolve cornstarch completely in the water. Add to soup, which should thicken immediately. Reduce heat a bit and stir in beer.

To serve, ladle into bowls and dust with cayenne pepper.

*Chicken base can be found in the spice section. I used Schilling's Chicken Flavor Base. Spice Islands also has a product called Chicken Flavor Stock Base that is probably the same thing.

I would like to give credit to Scott Hammon, whose extra efforts succeeded in wrangling this recipe from Baby Doe's chef. Since it's been many years since I sampled this soup at the restaurant in Dallas, I can't judge how closely this approximates the original.
But at least the results are tasty! Hope all who try it will enjoy it.

~Bobbie- San Pedro, CA 10/13 15:36 PDT

Baby Pear Tomatoes & Brie

Servings: 4 Servings

Ingredients:

4 ½ ounce Round Brie cheese
Coarsely cracked blackpepper
7 ounce Baby pear tomatoes (red andyellow)
1 To 2 Tbsp. snipped freshherbs (choose from basil,oregano, marjoram,

Preparation:

Fresh herb sprigs savory, dill, or a combination of them Sliced French Bread

Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh herb sprigs. Place cheese over herbs in dish. Using the tip of a paring knife, score top of the cheese in a diamond pattern.
Generously top cheese with black pepper. Micro-cook, uncovered, on 100% power (high) 1-½ to 2 minutes or till cheese just starts to melt. Arrange tomatoes around cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1 minutes more or till tomatoes are warm. Cut cheese into wedges; serve with tomatoes and bread. Makes 4 to 6 appetizer servings.

From: 1990 Best-Recipes Yearbook, Better Homes and Gardens Shared By:
Pat Stockett

Bacon & Avocado Filling

Servings: 1 Servings

Ingredients:

½ each Ripe avocado
2 slice Cooked bacon, crumbled
1 teaspoon Chopped coriander (I betthey mean cilatrano!)
½ teaspoon Fresh chives, cut in smallpieces
Salt and white pepper.

Preparation:

mash avocado and combine with all ingredients. fill omelet just before serving. Makes filling for two basic omelets.
~=-=-=-=-=-=-=-Courtesy of The HomesteadBBS (615) 385-9421-=-=-=-=-=-=-=-=-=- Courtesy of Shareware RECIPE CLIPPER 1.1

Bacon & Egg Pie

Servings: 1 Servings

Ingredients:

Shared by Jo Schekman
2 each Rounds of Pillsbury pastry
6 each Eggs
6 slice Bacon
1 each Green onion
1 each Clove garlic
1 small Tomato
¼ cub Green peas
* last two items areoptional

Preparation:

Put first pastry round into pie plate, lightly beat the eggs, add crushed garlic,peas, and tomato finely chopped,pour into pastry shell. Chop bacon into small pieces and scatter over eggs. Finely chop the GREEN tops of the onions, add to pie.Moisten pastry round edge of pie with the beaten egg, place 2nd pastry round on top. Cut a slit on top , flute the edges with a fork, and brush top off pie with a beaten egg. Bake at 400 degrees for 10 minutes, then lower heat to 320 degrees and cook for another 30 - 40 minutes. Pie should be nicely browned on top. This is nice made in a brownie pan so it can be cut up into squares. I think this pie is just as nice cold, for a snack, as it is hot. Enjoy....:) Courtesy of Shareware RECIPE CLIPPER 1.1

Bacon Avocado & Cheese Omelets with Tomato Sa

Servings: 2 Servings

Ingredients:

2/3 cub Finely chopped seeded
Tomato
2 tablespoon Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber
Gloves)
2 tablespoon Minced fresh coriander
(cilantro)
1 tablespoon Fresh lime or lemon juice

OMELET:
4 large Eggs
2 tablespoon Water
1 tablespoon Unsalted butter
3 Slices of lean bacon,
Cooked and crumbled
1 small Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
½ cub Coarsely grated Monterey
Jack (about 2 oz)

Preparation:

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.

In an 8-inch skillet, preferably non-stick, heat ½ teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into ½ inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm.
Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) David Oesterreich Indianapolis, IN

Bacon, Avocado, & Cheese Omelets with Tomato

Servings: 2 Servings

Ingredients:

2/3 cub Finely chopped seeded
Tomato
2 tablespoon Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber
Gloves)
2 tablespoon Minced fresh coriander
(cilantro)
1 tablespoon Fresh lime or lemon juice

OMELET:
4 large Eggs
2 tablespoon Water
1 tablespoon Unsalted butter
3 Slices of lean bacon,
Cooked and crumbled
1 small Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
½ cub Coarsely grated Monterey
Jack (about 2 oz)

Preparation:

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat ½ teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into ½ inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.)

Baja Blintzes

Servings: 6 Servings

Ingredients:

2 tablespoon Butter or margarine
3 tablespoon All-purpose flour
½ cub Chicken stock or bouillon
1 cub Milk -OR- half & half
1 teaspoon Onion; grated
2 tablespoon Canned diced green chilies
¼ teaspoon Salt
½ cub Monterey Jack cheese; shred
3 Hard-cooked eggs; sliced
½ cub Ham; cooked, chopped
6 (8-inch) flour tortillas

Preparation:

Preheat oven to 375~F. In a small saucepan, melt butter. Stir in flour. Cook and stir 2 minutes. Stir in stock and milk. Cook, stirring constantly, over medium heat until thickened; remove from heat. Stir in onion, chilies, salt and cheese. Arrange ½ a sliced egg and 1 rounded tablespoon ham on each tortilla. Spoon about 2 tablespoon cheese sauce over ham. Fold both sides of each tortilla over filling; then fold top and bottom to slightly overlap in center.
Place filled tortillas, folded-side down, in a shallow baking pan.
Cover with foil. Bake in preheated oven 10 to 12 minutes or until heated through. Serve warm. Makes 6 servings.

Baked Asparagus & Mushroom Omelet

Servings: 4 Servings

Ingredients:

1 cub Fresh asparagus cut in 2"
Pieces or ½ a 10-oz
Package of frozen asparagus
1 cub Sliced fresh mushrooms
¼ cub Sliced green onion
6 Eggs
½ cub Milk
¼ teaspoon Salt
⅛ teaspoon Ground nutmeg
1 cub Shredded Swiss OR
Gruyere cheese
2 tablespoon Snipped parsley, optional

Preparation:

Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain.

In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper.
Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish.

Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired. Serves 4.

Note: You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning.

Source: Better Homes & Gardens New Casserole Cook Book Shared by: Sue Bryant

Baked Caramel Custard

Servings: 1 Servings

Ingredients:

Prize winning recipe
2 cub Sugar
4 cub Milk, scalded
1/3 teaspoon Salt
8 each Eggs
1 teaspoon Vanilla
1 teaspoon Lemon flavoring

Preparation:

Caramelize 1 cup sugar in a heavy baking pan. Turn and tilt pan until inside is well coated with caramel syrup. Let cool. Beat eggs until yolks and whites are blended. Add sugar, salt, and flavorings. Add milk gradually, stirring constantly. Pour into caramel lined pan.
Set in pan of warm water. Bake in moderate oven (375ø F) until an inserted knife comes out clean. Chill thoroughly. 6 servings. Sadie Dow, Greeley, IA. From the collection of Jim Vorheis Courtesy of Shareware RECIPE CLIPPER 1.2

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR

Baked Cheddar Toast

Servings: 6 Servings

Ingredients:

1 cub Heavy or whipping cream
1 cub Cheddar cheese; md, shredded
½ teaspoon Nutmeg
¼ teaspoon White pepper
4 each Eggs; lg, well beaten
12 each Bread slices; white

Preparation:

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place ½-inch apart on the baking sheet and bake until browned and bubbly, about
15 minutes. Serve hot.

Baked Cheddar Toast

Servings: 6 Servings

Ingredients:

1 cub Heavy or whipping cream 1 c Cheddar cheese; md, shredded
½ teaspoon Nutmeg ¼ t White pepper
4 each Eggs; lg, well beaten 12 ea Bread slices; white

Preparation:

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place ½-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot.

Baked Cheese Grits

Servings: 6 Servings

Ingredients:

½ teaspoon Salt
2 2/3 cub Water
2/3 cub Hominy grits, quick-cooking
2 tablespoon Butter or margarine
6 ounce American cheese, shredded
2 Eggs; beaten
⅛ teaspoon Pepper

Preparation:

Preheat oven to 350 F (moderate)

Grease a 2-quart baking dish.

Add salt to water. Bring to a full, rolling boil. Add grits; return to boiling point. Cook, stirring constantly, until very thick, about 6 minutes.

Remove from heat. Add fat. Mix cheese, eggs, and pepper. Stir into grits. Pour into baking dish. Bake 40 minutes or until lightly browned.

Calories per 2/3 cup serving: About 230

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

Baked Cheese Stuffed Potatoes - Gghol

Servings: 4 Servings

Ingredients:

4 Large potatoes
2 tablespoon Hot heavy cream
3 tablespoon Grated cheddar
2 ½ tablespoon Butter
1 Well beaten eggs
½ teaspoon Salt

Preparation:

Scrub and dry potatoes, then bake 45 min. at 425 degrees. Cut off tops lengthwise and scoop out middles. Mash with the salt, butter, cheese, cream and egg. Beat until fluffy and replace in shells. Bursh tops with more melted butter. Return to oven and bake 10 min. longer, until the tops are delicately browned. Serves 4

Recipe posted by: Debbie Carlson

Baked Corn Chex 'n' Cheese Custard

Servings: 6 Servings

Ingredients:

¼ cub Green Pepper; Chopped ½ t Sugar
1/3 cub Onion; Finely Chopped ⅛ t Pepper
2 tablespoon Butter 1 c American Cheese; Shredded
3 each Eggs; Large 1 lb Corn; Canned, Drained
2 cub Milk 2 c Corn Chex; Coarsely Broken
1 teaspoon Salt

Preparation:

Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 ½ cups cereal.
Pour into buttered 2-quart casserole and top with remaining cereal. Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving.

Baked Custard

Servings: 1 Servings

Ingredients:

2 cub Milk, scalded
¼ cub Sugar
½ teaspoon Vanilla
2 each Eggs
¼ teaspoon Salt
¼ teaspoon Nutmeg

Preparation:

Beat eggs with fork until yolks and whites are blended. Add sugar, salt, flavoring, and nutmeg. Mix thoroughly. Add milk gradually, stirring constantly. Pour into buttered molds. Set in pan of warm water. Bake in moderate oven (375 F) until an inserted knife comes out clean. 4 servings. The Household Searchlight

Baked Deviled Eggs

Servings: 20 Servings

Ingredients:

No Ingredients Found

Preparation:

From: Donna Reynolds in the book "Dining With The Dames" Atherton, California. (A very ritzy town.)

I do not know the date of the book. I think it was around 1978.
There are no "fad" recipes in the book to help me date it. Baked Deviled Eggs
24 hard-cooked eggs
¾ cup sour cream 2 ½ Tablespoon prepared mustard.(I used one teaspoon powdered mustard) ½ stick butter 1 1/3 cup chopped onions
4 cans cream of mushroom soup
4 cups sour cream 2 cups Shredded sharp Cheddar cheese First of all I left the 2 tsp of salt out of the recipe that it called for.
There is plently of salt in the soup. Also I cut the recipe in thirds using 8 eggs and one can of soup and one cup of sour cream it fed eight people because I had other things on the menu. Split eggs lengthwise. Mash yolks with sour cream and mustard. Fill whites.
Make a sauce by sauteing onions in butter until soft remove from hear and add the mushroom soup and 4 cups of sour cream. Place ½ of the mixture in bottom of a shallow casserole; add eggs in a single layer.
Pour remaing sauce over the top and cover with cheese. Bake at 350 degrees 20 to 25 minutes. Serves 20 and can be assembled the day before. Enyoy Emily

Submitted By EMILY JORGE

BAKED DILLED SALMON ON RICE

Servings: 4 servings

Ingredients:

1 medium Onion, Chopped
3 Cloves Garlic, Minced
3 medium Tomatoes, Diced
½ pound Mushrooms, Sliced
3 tablespoon Fresh Dill, Chopped
3 tablespoon Lemon Juice
Salt And Pepper To Taste
2 cub Cooked Brown Rice
4 Salmon Fillets
Olive Oil Spray

Preparation:

Coat a nonstick skillet with olive oil cooking spray. Saute‚ onion, garlic, tomatoes and mushrooms for 5 minutes or until softened. Add lemon juice and fresh dill. Remove from heat. Add salt and pepper to taste. Spray a baking dish with cooking oil spray. Spread rice evenly over bottom. Top rice with salmon. Cover each fillet with vegetable mixture. Cover pan with foil. Bake for 20 minutes at 350øF. From: Syd's Cookbook.

Baked Eggs

Servings: 8 Servings

Ingredients:

6 Bread slices, cut in cubes
2 cub Grated mild cheddar cheese
1 cub Cooked, cubed ham
¼ cub Chopped green bell pepper
½ cub Finely chopped onion
6 Eggs
3 cub Milk

Preparation:

Mix bread, cheese, ham, bell pepper and onion; spread in a 13x9x2 inch baking dish treated with nonstick spray. Whisk eggs and milk, and pour over top. Cover dish with foil and freeze.

To prepare for serving, thaw dish, and bake uncovered in a preheated 375 degree oven for 45 minutes. Makes 8 to 10 servings.

From: Once a Month Cooking by Mimi Wilson & Mary Beth Lagerborg

Baked Eggs & Spuds

Servings: 4 Servings

Ingredients:

For thrifty suppers, thisis hard to top. For asalad side dish, toss
Together julienned peeledbroccoli stalks, choppedgreen onions,

Preparation:

shredded ared cabbage or carrot, and a tangy ranch style dressing. 4 large potatoes
1 tbsp butter
1 onion, chopped half sweet green pepper, chopped 1 cup chopped mushrooms
1 cup shredded cheddar cheese
½ cup diced ham
8 small eggs Pierce potatoes in several places and bake at 400F for 45 minutes or until tender. Halve lengthwise and scoop out flesh, leaving ½ inch thick shell and saving flesh for another use.
Set in greased 13x9 baking dish. Meanwhile, in small skillet, melt butter and cook onion, green pepper and mushrooms for about 10 minutes, or until most of liquid has evaporated. Spoon half of the cheese into potato shells, top with mushroom mixture. Sprinkle with ham and then top each with egg and sprinkle remaining cheese over top. Bake in 400F oven for 8-10 minutes or until eggs are almost set. Broil for 2 minutes. Makes 4 servings. Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.

NV> * ORIGINAL Submitted By NANCY VAINE, 114¼27@FIDONET NV> * ORIGINAL On NOV 27 0044

Baked Eggs in Hash (Mw)

Servings: 2 Servings

Ingredients:

1 can Corned beef hash
2 Eggs
2 tablespoon Shredded sharp Cheddar chse

Preparation:

Spoon hash evenly into two 10 oz custard cups or ramekins. With the back of a spoon, make a hollow in center of each, leaving a ¼ inch rim. Carefully crack egg into each hollow. With a fork, prick egg yolks through membrane two times (prevents bursting). Cover with plastic wrap.

Microwave on High for 4 minutes (rotating cups ¼ turn after 2 minutes) or until hash is heated through and egg whites are nearly opaque. Starting at far edge of each cup, carefully remove plastic wrap. Sprinkle each yolk with 1 T of cheese. Microwave, uncovered, on High for 30 seconds. Let stand for 1 minute before serving.

"Sunset Microwave Cook Book", 1981, Lane Publishing Co

Baked Eggs in Hash (Mw)

Servings: 2 Servings

Ingredients:

1 can Corned beef hash 2 T Shredded sharp Cheddar chse
2 Eggs

Preparation:

Spoon hash evenly into two 10 oz custard cups or ramekins. With the back of a spoon, make a hollow in center of each, leaving a ¼ inch rim.
Carefully crack egg into each hollow. With a fork, prick egg yolks through membrane two times (prevents bursting). Cover with plastic wrap.

Microwave on High for 4 minutes (rotating cups ¼ turn after 2 minutes) or until hash is heated through and egg whites are nearly opaque. Starting at far edge of each cup, carefully remove plastic wrap. Sprinkle each yolk with 1 T of cheese. Microwave, uncovered, on High for 30 seconds. Let stand for 1 minute before serving.

"Sunset Microwave Cook Book", 1981, Lane Publishing Co

Baked Eggs in Rice

Servings: 1 Servings

Ingredients:

3 cub Cooked rice
2 cub Milk
4 tablespoon Butter
4 tablespoon Flour
2 teaspoon Salt
8 each Eggs
1 cub Grated cheese
Paprika and pepper

Preparation:

Make a sauce of the milk, butter, flour, salt, and cheese. Cook in double boiler until smooth and thick. Add ½ cheese sauce to rice.
Mix lightly, using fork. Line well-oiled individual baking dishes with rice mixture. Break 1 egg into each. Season with salt, pepper, and paprika. Place in pan of warm water. Bake in moderate oven (375 F) until white of egg is firm. Serve with cheese sauce. 8 servings.
The Household Searchlight

Baked Eggs with Crabmeat

Servings: 4 Servings

Ingredients:

8 ounce Crabmeat, canned or frozen
8 Eggs
½ cub Milk
Salt and pepper to taste

Preparation:

Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350 degrees F) 30 minutes. Serves four.

No nutritional information given.

I found this recipe in an old cookbook I picked up at a yard sale.
The title, 150 Recipes Casserole Cookery One-dish Meals for the Busy Gourmet and the authors are Marian and Nino Tracy and it was first printed in 1940! The last print date is October 1950!
I hope that you get a kick out of some of these recipes. Trish.

Formatted to MM by Trish McKenna 4/7/95

Baked Eggs with Peppers

Servings: 1 Servings

Ingredients:

8 each Hard-cooked eggs
6 each Green peppers
1 cub Milk
Buttered crumbs
3 tablespoon Flour
3 tablespoon Butter or butter substitute
Salt and pepper
½ cub Soft cheese

Preparation:

Chop eggs coarsely. Cut peppers in halves, and remove seeds and membrane. Parboil 5 minutes. Combine milk, flour, and butter. Season to taste. Cook over hot water until thick. Add cheese. Combine chopped eggs and cheese sauce. Fill pepper shells. Cover with crumbs. Bake in moderate oven (400 F) about 20 minutes. 6 servings.
The Household Searchlight

Baked Huevos Rancheros

Servings: 6 Servings

Ingredients:

1 cub Onion; chopped
1 cub Bell pepper, green; chopped
2 Garlic clove; minced
3 tablespoon Olive oil
1 tablespoon Flour
32 ounce Tomato; drained & chopped
½ teaspoon Oregano, dried
½ teaspoon Cumin, ground
½ teaspoon Chili powder
¼ teaspoon Salt
⅛ teaspoon Pepper
¼ cub Wine, white
6 Eggs
½ cub Cheddar, sharp; shredded
¼ cub Olives, black; sliced
¼ cub Scallion; chopped

Preparation:

Saute onion, green pepper and garlic in oil.

Stir in flour and cook 1 minute. Add next 7 ingredients; cook over medium heat 5 minutes. Pour sauce into a 12x8x2 inch baking dish. At this point you can continue or set into refrigerator awaiting the appointed hour. Remove from fridge and a hour before serving time.
Make 6 indentations in sauce, and break an egg into each. Sprinkle with cheese, black olives and green onions. Bake at 350 F. for 15 minutes or until eggs are set. Serve immediately.

Baked Polenta W/italian Sausage, Mushrooms &

Servings: 6 Servings

Ingredients:

1 tablespoon Fruity olive oil
1 small Yellow onion; chopped
2 large Garlic cloves; minced
1 medium Red sweet pepper cored, seeded & chopped
½ pound Mild Italian sausage with fennel seed & garlic casing removed
½ pound Fresh crimini, button or
Other mushrooms as available trimmed and thinly sliced
2 ½ cub Milk, broth or water
¾ cub Yellow cornmeal preferably stone-ground
1 tablespoon Fresh sage; chopped
1 tablespoon Fresh Italian parsley chopped
¼ teaspoon Ground cayenne pepper
1 cub Skim or whole-milk ricotta
½ cub Gruyere or
½ cub Other Swiss cheese shredded
Salt and pepper; to taste
4 tablespoon Melted butter or margarine
4 tablespoon Grated Parmesan cheese
Fresh Tomato Sauce*

GARNISHES:
Italian parsley; chopped
Herb sprigs

Preparation:

*Fresh Tomato Sauce recipe posted separately.

Hill and Barclay write: "This is our idea of comfort food! Bland cornmeal needs a real shot of flavor, so don't hold back on the herbs."

Heat olive oil in a medium skillet; saute onion, garlic and sweet pepper until hot through. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until hot through. Drain excess fat and set mixture aside.

Place milk or other liquid in a large, heavy saucepan over moderately high heat; slowly add cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stir constantly to prevent scorching.

Remove pan from heat and stir in herbs, cayenne pepper, and ricotta and gruyere cheeses. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper.

Pour mixture into two 9" pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour, or as long as three days.

When ready to serve dish, preheat oven to 375 F. Cut polenta in wedges and place on an oiled shallow baking pan large enough to hold polenta in one layer without crowding. Drizzle with melted butter and sprinkle with Parmesan. Bake 15 to 20 minutes, or until polenta is lightly browned and very hot when tested with a small knife in center of wedge. Serve with Fresh Tomato Sauce. Garnish with chopped fresh parsley and sprigs of herbs.

From Madalene Hill and Gwen Barclay's "Sage through the Ages" article in "The Herb Companion." Dec. 1993/Jan. 1994, Vol. 6, No. 2. Pg. 32.
Posted by Cathy Harned. Submitted By KAZ LANGRIDGE

Baked Polenta with Fontina Cheese

Servings: 10 Servings

Ingredients:

4 ¾ cub Water
2 14 ½ oz. cans chicken
Broth
5 Shallots, minced
4 teaspoon Dried marjoram
2 ½ cub Yellow cornmeal
1 pound Fontina cheese
½ cub Whipping cream

Preparation:

Butter 9x13" baking dish. Combine 2 ¼ cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 ½ cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring constantly. Reduce heat to medium and boil gently until polenta is very thick, stirring often, about 10 minutes. Season with salt and pepper. Immediately spread 2 cups polenta in prepared dish. Top with 1 ¾ cups cheese. Drizzle with ¼ cup cream. Repeat layering, using 2 cups polenta, 1 ¾ cups cheese, and ¼ cup cream. Top with remaining polenta. Spread remaining cheese over. Cover with foil. (Can be made 1 day ahead.
Cover and chill. Bring to room temperature before continuing.) Preheat oven to 350F. Bake covered polenta until hot in center, about 1 hour 15 minutes. Uncover; continue baking until polenta bubbles at edges and top begins to brown, about 10 minutes.

Baked Potatoes, Farmer Style

Servings: 1 Servings

Ingredients:

6 large Idaho Potatoes (about 3lb)
2 tablespoon Butter or margarine
3 tablespoon Salad oil
1 ¼ cub Onion, finely chopped
1 ¼ cub Green pepper, finelychopped
½ cub Milk
¼ cub Butter or margarine
1 ½ teaspoon Salt
¼ teaspoon Pepper
1 teaspoon Paprika
1 ½ cub Grated Cheddar cheese (6oz)
1 Preheat oven to 425øF.

Preparation:

2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons butter. Prick skin with fork, to let steam escape durning cooking. 3. Bake 50 to 60 minutes. Potatoes are done when they can be easily pierced with fork. 4. Slash tops in an X; then gently squeeze; with fork, remove most of potato to large bowl, keeping skin intact.
Mash potato with fork. 5. In hot oil in medium skillet, saute onion and green pepper until tender- about 5 minutes. Heat milk. 6. Add sauted vegetables, hot milk, butter, salt, pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle rest of grated cheese over tops of potatoes, dividing evenly. 7. Return to oven; bake 15 minutes, or until thoroughly hot and cheese is melted. Makes 6 servings Recipe From: McCall's, April 1982 Joan Johnson

Converted by MMCONV vers. 1.20

Baked Smoked Salmon and Feta Cheese En Croute

Servings: 2 Servings

Ingredients:

3 ounce Smoked salmon, diced 1 ts Capers
6 ounce Cream cheese, softened 2 tb Finely choppedparsley
3 ounce Feta cheese 4 Scallions, topped, diced
1 Egg, slightly beaten 1 tb (or more) poppyseeds

Preparation:

You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle and some melted butter. Preheat the oven to 375 degrees. In a medium bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers, parsle, and scallions. Roll out the pastry sheet to double its size. Liberally brush it with melted butter. Spread the salmon mixture over the sheet. Roll up, jelly-roll style, folding the ends in to seal. Brush the top of the roll with melted butter and sprinkle with poppy seeds. Make ½ inch deep diagonal slashes across the roll to allow steam to escape. Bake the roll for 20 to 30 minutes or until golden. Serve warm.

Baked Spanish Eggs

Servings: 6 Servings

Ingredients:

3 Corn tortillas, cut into1-inch squares
2 tablespoon Olive oil
2 medium Onions, quartered and thinlysliced
2 Cloves garlic, minced
1 medium Green pepper, diced
2 medium Tomatoes, diced
6 Eggs, beaten
3 tablespoon Low-fat milk
1 ounce Can mild green chiles,chopped
½ teaspoon Ground cumin
½ teaspoon Dried oregano
2 To 3 tb minced freshcilantro or parsley

Preparation:

Servings: 6

salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit.
Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve.
Source: Vegetarian Celebrations by Nava Atlas

Baked Stuffed French Toast

Servings: 6 Servings

Ingredients:

4 large Slices sourdough bread,crusts removed,
Cubed
8 ounce Cream cheese, cut into cubes(1 package)
1 large Granny Smith apple, peeledand chopped
6 Eggs
1 cub Milk
1 ½ teaspoon Ground cinnamon
2 To 3 Tbl powdered sugar

Preparation:

Maple, apricot, blueberry, or raspberry syrup

Preheat the oven to 375F. Place half of the bread cubes in an ungreased 11 x 7-inch baking dish. Cover with the cream cheese cubes, distributing evenly. Sprinkle with the chopped apple. Top evenly with the remaining bread cubes.

Beat together the eggs, milk, and cinnamon until well blended. Pour over the bread mixture in the dish. Bake for about 35 minutes or until set. Sprinkle with the powdered sugar. Serve with maple or fruit syrup.

Serves four.

[THE EVENING SUN; October 31, 1990]

Posted by Fred Peters.

BAKED STUFFED PEPPERS

Servings: 4 servings

Ingredients:

½ cub Long-grain brown rice
1 Salt
4 Large sweet peppers, *
3 tablespoon Butter or margarine
1 Medium onion, chopped
½ cub Finely diced celery
½ cub Sunflower seeds
¼ cub Minced parsley
2 each Eggs, slightly beaten
¼ teaspoon Dried oregano leaves,crumble
¼ cub 4 oz. chopped green chiles
1 Black pepper
½ cub Shred. sharp Cheddar cheese

Preparation:

* Red or green peppers.
Cook rice in 1-½ cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside.
Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-½ quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish.
Bake at 400 degrees for about 20 minutes.
Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers).
From: My Great Recipes

Baked Stuffed Yogurt Potatoes

Servings: 12 Servings

Ingredients:

6 large Baking potatoes 2 tb Chopped green chilies
12 slice Bacon 1 ½ ts Salt
¾ cub Chopped onion 1 ¼ c Shredded swiss cheese
8 ounce Plain yogurt

Preparation:

1) Scrub potatoes; rub skins with shortening; bake at 450 degrees for 45 minutes or until done. 2) Cook bacon; drain and crumble. Saute onion in 1 tablespoon bacom drippings. 3) Cut hot potatoes in half, scoop out potatoes and mash. Add yogurt; mix well. Stir in bacon, onion, chilies, and salt. 4) Spoon seasoned potatoes into potato skins; sprinkle cheese on top. Bake at 450 degrees 5 to 8 minutes until cheese is melted and potatoes are hot.

Baked Ziti

Servings: 4 Servings

Ingredients:

8 ounce Pk. ziti (Pasta), cookedconventionally
Italian Tomato Sauce(recipe)
¾ cub Shredded mozzarella cheese

Preparation:

1. In a deep, 2-quart, heat-resistant, non-metallic casserole combine ziti, tomato sauce and 1/3 cup shredded cheese. 2. Sprinkle remainder of cheese on top of casserole and heat- uncovered, in Microwave Oven 5 to 8 minutes or until cheese is melted and sauce is bubbly.

Banana Sour Cream Waffles

Servings: 4 Servings

Ingredients:

1 cub Flour
½ tablespoon Sugar
1 teaspoon Baking powder
¼ teaspoon Soda
¼ teaspoon Salt
1 Egg, separated
1 cub Sour cream
¼ cub Milk
¼ cub Butter, melted
1 Banana, mashed

Preparation:

Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown.

Bananas Foster Omelet (Ellen Cleary)

Servings: 1 Servings

Ingredients:

1 each Firm, ripe banana, sliced(about ¾ c)
2 tablespoon Brown sugar
1 teaspoon Lemon juice
dash Nutmeg
2 each Eggs
2 tablespoon Water
1 tablespoon Butter
1 tablespoon Banana liqueur or rum

Preparation:

In a small saucepan, combine banana, sugar, lemon juice, and nutmeg.
Heat to serving temperature over low heat, gently turning bananas until glazed. Mix eggs and water with fork. Heat butter in an 8" omelet pan or fry pan until just hot enough to sizzle a drop of water. Pour in eggs. mixture should set at edges at once. Turn spatula over and use it to carefully push cooked portions at edges toward center. Tilt pan as necessary so uncooked eggs can flow to bottom. Slide pan rapidly back and forth over heat to keep mixture in motion and moving freely. While top is still moist and creamy looking, spoon banana mixture over half of omelet. With spatula, fold omelet in half or roll. To flame: Use spatula to lift and slide omelet to center of pan. Pour liqueur over omelet. Wtih long match, ignite, tilting pan so liqueur will burn out. Turn onto plate with a quick flip of the wrist. Serve immediately. Serves 1-2

Barbecue Crab Sandwich

Servings: 4 Servings

Ingredients:

1 cub Crab
½ cub Tomato Sauce
¼ cub Green Stuffed Olives; Sliced
8 ounce Cheddar; Md, In Small Cubes
8 English Muffins

Preparation:

Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot.

Barley-Mushroom Pilaf

Servings: 1 Servings

Ingredients:

1 cub Barley; quick-cooking 10 oz Chopped spinach*
3 ounce Fresh mushrooms 2 ts Dill
2 tablespoon Olive oil 1 ts Salt
¼ cub Walnuts; chopped ½ ts Fresh ground black pepper
3 Cloves garlic; minced 1 c Cheese; grated*

Preparation:

*Use frozen spinach, thawed and squeezed dry. Cheese choices include Parmesan, Gruyere, cheddar, etc.

Cook barley according to package directions until tender. Meanwhile, wash mushrooms and shake or pat dry. Heat olive oil in a wide skillet over medium-low heat. Add nuts and let them cook as you mince garlic; add garlic to skillet. Slice mushrooms thinly and, when nuts are nicely toasted add mushrooms. Increase heat to high. Add spinach, dill, salt, and up to 1 ts pepper. Stir. Cook until mushrooms are softened and somewhat shrunken. The barley should have cooked dry and be tender but chewy. If it tastes done but still has water around it, drain excess water. Mix barley with spinach mixture and half the cheese. Serve on plates or platter, topped with remaining cheese. Serve with applesauce and garlic toast or hard rolls.

Source: Sarah Fritschner, author of "Express Lane Cookbook", as printed in the Visalia Times-Delta, October, 1995. Formatted for MM by Lynne (Kakeladi) Sammon.

Barney's Cock a Doodle Doo Canape

Servings: 1 Servings

Ingredients:

Cream cheese
Anchovy paste
Toasted bread rounds
Ham slices
Tomato slices
Hard boiled egg slices
1 each Dill pickle, finely chopped
1 small Onion, finely chopped
1 pint Mayonnaise
1 teaspoon Chopped parsley

Preparation:

Combine cream cheese and a small amount of anchovy paste. Spread toasted rounds of bread with the cream cheese mixture. Place a slice of ham, tomato, and egg over each. Combine the remaining ingredients and place a small amount of the tartar sauce mixture over each canape. Arrange on a serving tray and serve at once. Submitted by:
Mrs. Edward Kuhn - Charlotte, North Carolina Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.

BASIC SPANISH RICE

Servings: 4 servings

Ingredients:

4 medium Tomatoes -- quartered
2 ¼ cub Water
1 small Onion -- chopped
1 cub Brown rice
2 teaspoon Garlic paste
1 teaspoon Seasoned salt
5 drop Tabasco sauce
1 teaspoon Molasses
1 cub Chopped tomatoes
½ cub Chopped fresh parsley
½ cub Canned tomato sauce
½ large Green pepper -- diced

Preparation:

Place quartered tomatoes and water in blender jar; puree. Pour into large pot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and molasses. Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40-45 minutes. Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover.

Fry bacon crisp in skillet; remove and blot on paper towels. Saute green pepper in bacon drippings; remove using slotted spoon and add to rise mixture. Crumble bacon and add to rice mixture. Mix well and remove from heat.

Preheat oven to 350 degrees. Lightly oil bottom of 1-quart casserole; pour rice mixture into it and bake for 20 minutes, or until rice is tender.
Yield: 3 cups.

Recipe By :

Basic Brocolli Frittata

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
½ Onion; chopped
1 Garlic clove; minced
2 cub Brocolli florets; cooked
6 Eggs
½ teaspoon -Salt
¾ cub Mozzarella; cubed
2 teaspoon Parsley; minced
2 teaspoon Onion green tops;
¼ Sl Red sweet red pepper (opt

Preparation:

In 10" skillet over med heat, melt butter, add onions & garlic.
Saute till tender, about 3 min. Place florets over onions. Whisk together eggs with salt, pepper & cayenne. Stir in mozzarella, parsley & green onion. Pour gently over brocolli. Increase heat to med-high. Cook till bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath & set. When edges are firm but top is still moist, cover skillet with large plate, turn over together & slide frittata into skillet, cooked side up or till bottom is set. Transfer to heated serving dish & cut into wedges. VARIATION:
RED PEPPER AND EMMENTHAL FRITTATA Add 1 ½ cups sweet red pepper chunks to onion & garlic. Saute together till onions are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture, substituting Emmanthal or Gruyere for mozzarella. Other mild cheese such as Brie are also good. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add ¼ cup diced sweet red pepper & 2 cups sliced mushrooms to onions. Saute together till vegs are tender & moisture has evaporated about 6 min. Proceed with egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg.

VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh spinach. Cook till tender in covered saucepan with water clinging to the leaves, about 3-4 min, stirring midway if needed. Drain in colander, pressing out excess moisture;chop coarsely. There should be 1 cup cooked chopped spinach. Set aside. Add ¼ cup diced sweet red pepper to onions & garlic. Mix spinach into egg mixture & substitute ¼ c up grated parmesan for ¾ cup cubed mozzarella.
Sprinkle surface of finished frittata with pinch of oregano.

SERVES: 4 Source: _The Canadian Living Cookbook_by Carol Ferguson posted by Anne MacLellan

Basic Crustless Quiche

Servings: 8 Servings

Ingredients:

THE FRUGAL GOURMET:
-posted by Gaye Levy DTXT63A
½ cub Butter
10 Eggs
½ cub Flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 pound Large curd cottars cheese
1 pound Jack cheese
** Special ingredients

Preparation:

Melt the butter. Whip eggs until fluffy, add the flour, baking powder, salt, cottage cheese, melted butter and half the jack cheese.
**At this step add any special ingredients you like (I use broccoli flowerettes, uncooked).
Place the mixture in a greased 9 x 13 baking dish. Top with remaining cheese. Bake at 400~ for 15 minutes. Then reduce temperature to 350~, and continue to bake foe 35 to 40 minutes, or until the top is lightly browned. Cook and cut into squares for serving.
Gayes notes: I can vouch for this one. I serve it for guests and always get asked for the recipe.

Basic Fondue (Fondue Neuchateloise)

Servings: 1 Servings

Ingredients:

2 ½ fluid ounce Dry white wine
Clove garlic
5 ½ ounce Emmental and Gruyere cheese*
1 teaspoon Cornstarch
½ fluid ounce Kirsch**
Shake pepper
Grind fresh nutmeg
6 ounce White bread, cubed

Preparation:

(Note: the above measurements are for *each* person.
Multiply by your number of guests.)

* Grated and mixed half and half. ** This is Swiss cherry firewater:
clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet.

Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it are minuscule. -- In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish.
Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed ~- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm.) .

Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works...it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner.

Basic French Rolled Omelet

Servings: 1 Servings

Ingredients:

FOR EACH EGG USE: 2 EGG OM:
1 teaspoon Water 2 Eggs
dash Salt 2 tspwater
1 drop Tabasco dash salt
1 ½ teaspoon Butter 2 dropstabasco
1 tablespoon Butter
1 each Prepare fillings inadvance, set aside untilneeded.
2 each Break eggs into small bowl. Add water, salt andTabasco. Beat

Preparation:

with a table fork until whites and yolks are just blended, about 50 strokes or 20 seconds. You don't want them to foam 3) Put butter into well seasoned or nonstick omelet pan or skillet. A 6 or 7 inch skillet is the right size for a two egg omelet..one serving. put pan over moderately high heat. Rotate pan to distribute butter. 4) when butter has stopped foaming, but before it browns, add eggs. 5) Allow eggs to set a few seconds before starting to stir them. 5)Make a circular movement around the bottom of the pan with the flat side of the fork, lifting the cooked eggs gently as you stir. (the object here is to leave them whole, not breaking them into curds as in scrambled eggs.) 6) When the omelet has set on the bottom, tilt the pan and lift the edge of the omelet to allow any uncooked egg on top to flow under cooked portion.. 7) shake pan vigorously to loosen omelet and prevent sticking. 8) smooth the top of the omelet gently with fork. Cook a few seconds more. Omelet should be slightly brown on the outside, still creamy but not liquid on the inside. 9) sprinkle about two tablespoons full of the selected filling along the center of the omelet. (I do it the length of the handle, but the direction depends on how you are going to roll it.) 10) Fold omelet in thirds by folding the edge opposite the handle onto the center, covering the handle. THEN fold the edge near the handle over the middle. 11) Grasp the handle of the pan in your upturned palm. Roll the omelet out onto a warm plate, seam side down. 12) Brush with melted butter for a warm sheen, if desired. Serve immediately. my notes: I generally don't roll it into thirds... I slide slightly less than half of the omelet onto the serving plate, then quickly invert the pan over it, causing it to fold in half... hard to describe verbally, but I've never lost a filling yet... see also fillings. borrowed from "Omelets and Crepes" Nitty Gritty Productions, by Bob and Colleen Simmons c 1976 ~=-=-=-=-=-=-=-Courtesy of The HomesteadBBS (615) 385-9421-=-=-=-=-=-=-=-=-=- Courtesy of Shareware RECIPE CLIPPER 1.1

Basic Omelet for Two

Servings: 2 Servings

Ingredients:

4 each Eggs
¼ cub Milk OR water
½ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Butter OR margarine
Filling (see below)

Preparation:

Beat eggs until light and frothy. Add milk, salt and pepper, and beat again. Heat butter in an 8-inch saute pan over medium heat. Tilt pan so butter covers bottom surface. Pour in egg mixture and cook without stirring until eggs begin to set around edges. Draw set portions of the egg toward center of pan with a fork, allowing uncooked egg to flow to the bottom of the pan. Tilt pan, if necessary, to disperse liquid part of eggs. When eggs have set and top is creamy, add filling of your choice to one half of the omelet and fold the other half over it. Slide onto heated serving dish. Makes 2 servings.
Cheddar Cheese Filling: For each omelet allow ½ cup shredded Cheddar cheese, Ham and Cheese Filling: Allow ¼ cup each finely diced cooked ham and shredded Cheddar cheese for each omelet.
Mushroom Filling: Allow ½ cup sliced mushrooms sauteed in 1 teaspoon butter for each omelet. Cottage Cheese Filling: Allow ¼ cup cottage cheese mixed with 1 tablespoon chopped chives for each omelet. Shrimp Filling: Allow ¼ cup tiny cooked shrimp for each omelet. Saute briefly in 1 tablespoon garlic butter. To make garlic butter, saute 4 mashed cloves garlic in 1 cup butter for 2 to 3 minutes. Discard garlic cloves and use butter to saute shrimp.
Chicken Liver filling: Dice chicken livers. Allow about ¼ cup livers per omelet. Saute briefly in 1 tablespoon butter and 1 tablespoon cream sherry. Add 1 tablespoon chopped green onions, if desired. Mixed Vegetable Filling: Cook frozen mixed vegetables according to package directions. Drain well. For each omelet, combine ½ cup cooked vegetables with 2 tablespoons canned tomato sauce.
Bacon and Tomato filling: Crumble cooked bacon with seeded and finely chopped tomatoes. Allow ½ cup mixture per omelet. Fruit Filling:
Spread almost-set omelet with thawed frozen raspberries, strawberries, or other fruits. Allow about ½ cup fruit per omelet.
Fold, top with a dollop of sour cream, and sprinkle slightly with powdered sugar. Jelly or Jam Filling: Hot pepper jelly, marmalades, or any type of jams or jellies may be used. Spread desired amount on omelet before folding. From: THE LOS ANGELES TIMES BOOK OF CHRISTMAS ENTERTAINING by Dawn Navarro, Harry N. Abrams, Inc., New York. 1985 ISBN 0-8109-1290-2 From the files of Karin Brewer

PERCENT TOTAL CALORIES Submitted By MSG# 42297

BASIC RECIPE FOR A TEA SMOKE

Servings: 4 servings

Ingredients:

--- ENOUGH SMOKE FOR 4 ---- CHICKEN BREAST ------
2 tablespoon Raw brown rice
1 tablespoon Brown sugar
4 Whole cloves
Tea leaves from 2 earl Grey tea bags, removed from packets
¼ teaspoon Olive oil
2 ounce boneless skinless chicken breasts

Preparation:

Take 3 sheets of heavy-duty aluminum foil 15 inches square and start rolling the edges under to from a circle that fits in the bottom of your Dutch oven -- in our case, a foil saucer approximately 5 inches in diamerter. When the edge is rolled to about 1 inch high, stop and flatten it. Then, depress the center to hold the smoke ingredients.

In the depression of the aluminum foil saucer first sprinkle the rice, then the sugar, cloves and the contents of the tea bags. The order of ingredients is very important. Place the foil dish in Dutch oven, cover tightly and cook over high heat until ingredients in the foil start smoking ~- about 5 minutes.

Brush a steamer platform with the olive oil. Place the chicken on platform, skinned side up. Put into Dutch oven over the smoke ingredients, cover and continue smoking over high heat until done -- about 11 minutes.

Graham Kerrs Mini-Max cookbook, page 74 > Submitted By WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609

BASICS: RICE

Servings: 2 servings

Ingredients:

1 1/3 cub Water
pinch Salt
2/3 cub Rice or brown rice

Preparation:

Basics for new cooks:

in saucepan, bring water and salt to boil; stir in rice. cover and reduce heat to low; simmer white rice for 20 minutes, brown rice for 40 minutes, or until rice is tender and liquid is absorbed. Makes 2 cups, or 2 servings.

Source: Canadian Living magazine, Apr 95
Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

Basil-Sesame Dressing

Servings: 1 Batch

Ingredients:

1 Garlic clove; minced
3 tablespoon Rice vinegar
1 tablespoon Lemon juice
2 tablespoon Grated Parmesan or Asiagocheese
¼ cub Chopped fresh basil
2 tablespoon Chopped Italian parsley
½ cub Olive oil
½ teaspoon Sesame oil
Pepper; to taste

Preparation:

Whisk together all ingredients. Add pepper.

Yield: ¾ cup.

Shepherd writes: "A delicious flavor combination for all your garden fresh greens."

Recipe developed by Renee Shepherd and Fran Raboff. From 1996 "Shepherd's Garden Seeds" catalog. Pg. 24. Electronic format by Cathy Harned.

Basque Shepherd's Pie

Servings: 4 Servings

Ingredients:

4 each Slices bacon 3 ea Med. potatoes
2 teaspoon Sliced green onions/tops 1 T Snipped parsley
¾ teaspoon Salt ⅛ t Dried thyme, crushed
1 Dash pepper 4 ea 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.

Basque Shepherd's Pie

Servings: 4 Servings

Ingredients:

4 each Slices bacon
3 each Med. potatoes
2 teaspoon Sliced green onions/tops
1 tablespoon Snipped parsley
¾ teaspoon Salt
⅛ teaspoon Dried thyme, crushed
1 Dash pepper
4 each 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.

Bean & Pasta Soup

Servings: 4 Servings

Ingredients:

2 package Low-Sodium Instant VegetableBroth And Seasoning Mix
Dissolved IN
1 ½ cub Hot Water
1 cub Low-Sodium Canned StewedTomatoes
4 ½ ounce Uncooked Small ShellMacaroni
14 ounce Rinsed, Drained, Canned RedKidney Beans
1 cub Thawed Frozen Spinach,Chopped
½ teaspoon Oregano Leaves
½ teaspoon Basil Leaves
¾ ounce Grated Parmesan Cheese

Preparation:

Yield: 4 Servings Of ¾ Cup Each

In a 2 ½-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil.
Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water.)

Divide the soup into 4 soup bowls and sprinkle each portion with ¼ of the Parmesan Cheese.

Each serving provides: 2 Proteins; 1 Vegetable, 1 ½ Breads, 5 Optional Calories

Per Serving: 350 Milligrams Sodium; 5 Milligrams Cholesterol

BEAN & RICE BURRITOS

Servings: 10 servings

Ingredients:

1 can Pinto beans, 16 oz waterpak
1 cub Brown rice; cooked
½ cub Onions; frozen, chopped
½ cub Gr. peppers; frozen, chopped
½ cub Corn; frozen
Chili powder; dash
Cumin; dash
Garlic powder; dash
¾ cub Water
Salsa, oil-free, low sodium
10 Tortillas, whole wheat

OPTIONAL TOPPINGS:
Lettuce, chopped
1 bunch Scallions; chopped
1 Tomato; chopped

Preparation:

Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up ½ inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient. I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla.

From the recipe file of Val Rowe (adapted from _The McDougall Program_ MM 6/12/93 From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

BEAN AND RICE BURRITOS

Servings: 2 servings

Ingredients:

28 ounce Water-packed pinto beans drained and rinsed
1 cub Cooked brown rice; -OR- up to double this amount
1 dash Chili powder
1 dash Garlic powder
1 dash Cumin
¾ cub Water
6 Tortillas

TOPPINGS:
1 Head iceberg lettuce chopped and dried
1 bunch Scallions; chopped
1 Ripe tomato; chopped
Mexican salsa

Preparation:

Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave. Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa.
Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired.

These are taken from "The McDougall Plan" and "The McDougall Program".
From: Amelia L. Carlson <acarlson@hpdblpy.cup.hp.com>

Servings: 2-3

BEAN BURGERS #2

Servings: 8 servings

Ingredients:

4 Whole wheat bread slices
16 ounce Vegetarian refried beans; ca
1 cub Millet or brown rice; cooked
¼ cub Oats; quick-cooking
¼ cub Tomato paste
½ teaspoon Garlic powder
½ teaspoon Salt
1 tablespoon Arrowroot
3 teaspoon Onion, finely minced; or
(optional)

Preparation:

Process bread, one slice at a time, in a dry blender to form soft crumbs. M all ingredients together well. Form into 8 patties. Brown on each side n a vegetable-oil sprayed non-stick skillet. Serve as is or on whole wheat buns with lettuce, sprouts and ketchup, if desired. Per patty: 131 calories, 6 protein, 25 g carb, 6 g fat (4%)

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~--

BEAN BURGERS (KOSS)

Servings: 2 servings

Ingredients:

1 can Kidney beans
2 cub Brown rice -- cooked
2 tablespoon Ketchup
½ teaspoon Garlic powder
1 teaspoon Oregano
⅛ teaspoon Thyme
¼ teaspoon Sage
Salt and pepper - to taste
¼ cub Onion -- chopped fine

Preparation:

Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non-stick pan until browned on both sides.

I consider a serving to be 3 patties. Each serving has 1019 kcal, 6g fat, 206g carbs, 24g fiber(!!!), and 37g protein.

Posted by "R. S. Koss" <rskoss@bronze.coil.com> to the Fatfree Digest [Volume 15 Issue 22] Feb. 22, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

BEAN BURRITO CASSEROLE

Servings: 6 servings

Ingredients:

12 Tortillas; * see note
3 cub Pinto beans, canned; rinsed
2 cub Brown rice, cooked
1 cub Green onions; chopped
Enchilada sauce:
2 cub Tomato sauce; ** see note
3 cub Water
¼ teaspoon Garlic powder
½ teaspoon Onion powder
3 tablespoon Chili powder
4 tablespoon Cornstarch; *** see note

Preparation:

Preparation Time: 2:07 This may be made without the brown rice; use 5 cups mashed cooked and drained beans instead. The sauce can also be used in other Mexican recipes.

To make the enchilada sauce combine all ingredients in a saucepan and cook, stirring constantly, until the mixture boils and thickens, about 7 minutes.
Preheat the oven to 350 degrees. Spread 1 cup of the enchilada sauce in the bottom of a covered casserole dish. Take one tortilla at a time and spread some beans, rice, and scallons down the center. Roll up and place seam-side-down in the casserole dish. Repeat until all ingredients are used. Pour the remaining enchilada sauce over the rolled-up tortillas, cover, and bake for 30 minutes.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80á

BEANS 'N' RICE CHA CHA CHA

Servings: 6 servings

Ingredients:

INGREDIENTS:
2 tablespoon Olive oil
2 large Cloves garlic, minced
1 cub Sliced onion
1 cub Peeled, sliced celery
1 cub Sliced carrots
1 teaspoon Chili powder
¼ cub Canned diced green chiles
2 cub Sliced mushrooms
2 cub Cooked basic black beans
(see following recipe)
½ cub Reserve bean stock
2 tablespoon Chopped cilantro
Salt and pepper to taste
3 cub Cooked brown rice

BASIC BEANS:
1 pound Dried beans (black, navy,
Pinto, haricot, etc)
¼ Onion, roughly sliced
1 tablespoon Lemon juice
2 teaspoon Salt or to taste

Preparation:

1. In large deep saucepan heat olive oil, and saute garlic, onion, celery, carrots and chili powder, until onion is translucent.

2. Add chiles and mushrooms and saute 5 minues more.

3. Stir in beans, bean stock and cilantro. Season to taste.

4. Cover and simmer over low heat about 10 minutes, stirring occasionally.

5. Serve over rice.

DIRECTIONS FOR BASIC BEANS:

1. Prepare beans for cooking as described in How Cook Beans. (see next post)

2. Cook covered, with onion and lemon juice, until tender. Do not stir during cooking.

3. Add salt to taste

4. Set aside until next day. They should be somewhat soupy.

DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 263 Calories

SOURCE: Richard Simmons Deal-A-Meal Golden Edition Cookbook

Enjoy!

BEANY BURGERS

Servings: 8 servings

Ingredients:

1 can 1-lb kidney beans; rinsed
And drained
2 cub Cooked brown rice
1 tablespoon Ketchup
½ teaspoon Garlic powder
1 teaspoon Dried oregano
⅛ teaspoon Ground sage
¼ cub Very finely chopped onions
3 tablespoon Dried bread crumbs; or
Germ

Preparation:

In a large bowl, combine beans, rice, ketchup and spices. Mash with a fork potato masher until beans are well mashed. (Rice will be lumpy.) Add remaining ingredients and mix well. Divide mixture evenly and form into 8 burgers, ½ to ¾-inch thick. Wet your hands slightly to avoid sticking.
Lightly oil a nonstick griddle or skillet, or spray with a nonstick cooking spray. Preheat over medium heat. Place burgers on griddle and cook until browned on both sides, about 15 minutes. Turn burgers several times while cooking.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~--

Bearnaise Sauce

Servings: 1 Cups

Ingredients:

½ cub White wine 2 Sprigs chopped tarragon
2 tablespoon Tarragon vinegar 1 Sprig chopped chervil
1 tablespoon Finely chopped shallots 3 Egg yolks
2 Crushed peppercorns ¾ c Butter, melted

Preparation:

In a double boiler, combine the wine, vinegar and seasonings. Cook until volume reduced to half. Strain and return to the pot. Beating cont- inuously, add alternately in bits the egg yolks and butter. Stir until thickened and serve.

Bearnaise Sauce

Servings: 1 Servings

Ingredients:

1 cub White wine
1 tablespoon Tarragon vinegar
1 tablespoon Shallots - finely chopped
2 each Small stalks tarragon -coarsely chopped
1 each Small sprig parsley
1 each Small sprig chervil -finely chopped
2 each Peppercorns - bruised
3 each Egg yolks - lightly beaten
1 cub Butter
Dash cayenne
1 teaspoon Tarragon - finely chopped
1 teaspoon Chervil - finely chopped

Preparation:

Combine 1 cup white wine with 1 Tablespoon each of tarragon vinegar and finely chopped shallots, 2 small stalks of tarragon, sprig of parsley, sprig of chervil and peppercorns. Cook the mixture over high heat until it is reduced by one third and strain it. Cool it slightly. Stirring constantly and vigorously, add 3 egg yolks alternately with 1 cup butter, melted, or enough butter to make the sauce the consistency of heavy cream. Blend the sauce thoroughly over low heat, strain it through a fine sieve, and finish with a dash of cayenne and 1 teaspoon each of tarragon and chervil.

For meats or fish.

FOR SAUCE VALOISE: To 1 cup bearnaise sauce, add 1 teaspoon melted beef extract to give a light brownish color. For eggs or broiled chicken.

Source: Gourmet Cookbook, Volume I

Calories per serving: Number of Servings: 1 Fat grams per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:

CATEGORY DESSERT

Beef Cheese Ball

Servings: 6 Servings

Ingredients:

8 ounce Cream cheese, (yogurt cheesewould be just fine) 2 tsp.horseradish, 1

Preparation:

BEEF CHEESE BALL

Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp. prepared mustard. Roll into ball, then roll in remaining chipped beef.

Beef Stew a la Mode Gundel

Servings: 6 Servings

Ingredients:

800 g Tenderloin of beef
150 g Lard
25 g Flour
180 g Haricot beans
180 g Asparagus tips
180 g Garden peas
180 g Goose liver
150 ml Red wine
25 g Salt
1 dash Pepper
1 dash Marjoram

SCRAMBLED EGG GARNISH:
6 Eggs
50 g Butter
150 ml Sweet cream
Parsley

Preparation:

Braise the well hung tenderloin, cut into strips, in the lard. Season with salt, pepper and marjoram. When half tender add the goose liver, also cut in strips. When cooked, fill up with red wine, and thicken with a little sifted flour. Mix in the beans, peas and the asparagus tips, all of which have been cooked in salt water. Top stew with a nest-like arrangement of six scrambled eggs made with cream and butter. Serve with French fried potatoes.

Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home BBS 2:32¾.4

Beef Tomato Enchilada Casserole > Make-A-Mix Cookery

Servings: 5 Servings

Ingredients:

3 cub BEEF TOMATO MIX 6 ea Corn tortillas
¼ cub Water 1 ½ c Shredded Cheddar cheese
2 ¼ ounce Split ripe olives 1 ½ c Shredded Monterey Jack
2 teaspoon Chili powder

Preparation:

Dip container of frozen mix into hot water just to loosen.

In 2-quart saucepan, heat frozen mix, water, olives and chili powder to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.

Heat oven to 375'. Layer half each of the tortillas, meat mixture and cheese in ungreased baking dish, 11 ¾x7 ½x1 ¾ inches; repeat.

Bake uncovered until bubbly, 30 to 40 minutes.

Source: Make-A-Mix Cookery Posted from the Echo's Library 04/14/94 by Frank Skelly

BEEF WITH BROWN RICE AND FETA CASSEROLE

Servings: 1 servings

Ingredients:

6 Dried mushrooms
2 cub Cooked brown rice
1 ½ cub Cooked beef chunks
3 ounce Crumbled feta cheese
6 Pitted black olives
2 tablespoon Parmesan cheese
1 Chopped onion
1 tablespoon Oil
1 ½ cub Canned tomatos
1 Minced garlic clove

Preparation:

Servings: 1

Freshly ground pepper

Put the dried mushrooms in ½ cup hot water and let stand 20 minutes.
Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes.
Preheat oven to 400 degrees. Line the bottom of 1 ½ qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes.

BEEF, BROWN RICE AND FETA CASSEROLE

Servings: 1 servings

Ingredients:

6 Dried mushrooms
2 cub Cooked brown rice
1 ½ cub Cooked beef chunks
3 ounce Crumbled feta cheese
6 Pitted black olives
2 tablespoon Parmesan cheese
1 Chopped onion
1 tablespoon Oil
1 ½ cub Canned tomatos
1 Minced garlic clove

Preparation:

Servings: 1

Freshly ground pepper

Put the dried mushrooms in ½ cup hot water and let stand 20 minutes.
Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes.
Preheat oven to 400 degrees. Line the bottom of 1 ½ qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes.

BEETS & ONIONS VINAIGRETTE

Servings: 3 servings

Ingredients:

3 medium Beets; OR...
6 small -Beets
2 cub Water
2 medium Onions; sliced thinly
2 tablespoon EDEN Ume Plum Vinegar
¼ cub EDEN Brown Rice Vinegar
½ cub EDEN Olive Oil
1 bunch Watercress (or more)

Preparation:

Boil the whole, unpeeled beets in water for 1 hour or until tender. Drain and cool. Meanwhile, slice the onions into thin crescents. Boil water and cook onion slices 1 minute, then drain. Place in a salad bowl.
Combine vinegar and oil and pour over onions. Set aside to marinate.
Working with wet hands, peel beets by slipping off their skin and rinse under cold water. Slice beets and add to onions. Toss gently and let stand for 30 minutes. Serve on a bed of watercress.

Prep. Time: 15 minutes
Cooking Time: 1 hour
Yield: 2-3 servings

Annemarie Colbin, The Natural Gourmet

Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of Karen Mintzias>

BELL PEPPERS WITH BROWN RICE STUFFING

Servings: 4 servings

Ingredients:

4 each Green bell peppers
1 medium Onion, diced
1 each Garlic clove, minced
2 tablespoon Oil
2 ounce Brown rice
¾ pint Tomato juice
1 each Bay leaf
1 each Thyme sprig
1 each Parsley sprig
4 ounce Mixed nuts, chopped
Salt & pepper, to taste

Preparation:

Slice the tops from the peppers to form lids. Scoop out the seeds & membranes. Place the peppers in a greased casserole.

Saute the onion & garlic in the oil over low heat until the onion is soft & golden. Add the rice & half the tomato juice, along with the bay leaf, thyme & parsley. Cover & simmer for 40 minutes. Discard the bay leaf, thyme & parsley. Mix in the nuts & season well.

Fill the green peppers with the sauteed mixture. Replace the tops.
Pour the remaining tomato juice around the peppers. Bake at 350F for 35 minutes.

Mary Norwak, "Grains, Beans & Pulses"

Best Jell-O

Servings: 6 Servings

Ingredients:

3 ounce Jell-o; Any Flavor, (1 Pk)
1 cub ;Boiling Water
8 ounce Cola; Cold
8 ounce Cream Cheese; ½ Cubes
1 cub Dark Cherries;Pitted Drained
½ cub Nuts; If Desired

Preparation:

Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set. Unmold to serve.

Best Jell-O

Servings: 6 Servings

Ingredients:

3 ounce Jell-o; Any Flavor, (1 Pk) 8 oz Cream Cheese; ½ Cubes
1 cub ;Boiling Water 1 c Dark Cherries;Pitted Drained
8 ounce Cola; Cold ½ c Nuts; If Desired

Preparation:

Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold.
Chill until set. Unmold to serve.

Beverly's Spinach Quiche

Servings: 4 Servings

Ingredients:

1 Box chopped spinach or broc
½ Onion
½ cub Bell pepper
1 cub Cheese
¾ cub Bisquick
3 Eggs
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Spray pam, Put first 4 ingredients in bottom of pie plate. Mix rest with mixer to pour over other ingredients. Bake 400 degree for 35 minuutes.

Billi Bi (Mussel Soup)

Servings: 4 Servings

Ingredients:

2 pound Mussels, scrubbed clean ½ t Thyme
2 Green onions, chopped 2 T Butter or margarine
2 small Onions, quartered Salt & pepper to taste
1 cub Dry white wine 2 c Light cream
¼ cub Fresh parsley, chopped 1 Egg yolk, beaten
1 Bay leaf

Preparation:

Put mussels in a large saucepan with green onions, onion quarters, wine, parsley, bay leaf, thyme, butter, salt & pepper. Cover and bring to a boil. Cook 5 minutes or until mussels open. Discard any mussels that do not open. Strain liquid at least twice through a double thickness of cheesecloth to remove sand. Remove mussels from shells, cut large ones in half, set aside.

Bring liquid to a boil, add cream and return to boil. Remove from heat, add egg yolk and mussels. Return to heat, but do not boil. Serve hot or cold.

From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7

Typed by: Bob 8-{)

Billi Bi (Mussel Soup)

Servings: 4 Servings

Ingredients:

2 pound Mussels, scrubbed clean
2 Green onions, chopped
2 small Onions, quartered
1 cub Dry white wine
¼ cub Fresh parsley, chopped
1 Bay leaf
½ teaspoon Thyme
2 tablespoon Butter or margarine
Salt & pepper to taste
2 cub Light cream
1 Egg yolk, beaten

Preparation:

Put mussels in a large saucepan with green onions, onion quarters, wine, parsley, bay leaf, thyme, butter, salt & pepper. Cover and bring to a boil. Cook 5 minutes or until mussels open. Discard any mussels that do not open. Strain liquid at least twice through a double thickness of cheesecloth to remove sand. Remove mussels from shells, cut large ones in half, set aside.

Bring liquid to a boil, add cream and return to boil. Remove from heat, add egg yolk and mussels. Return to heat, but do not boil.
Serve hot or cold.

From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7

Typed by: Bob 8-{)

Bittara Hodhi (Curried Eggs)

Servings: 6 Servings

Ingredients:

8 Eggs
½ Onion
1 Fresh chili
½ teaspoon Turmeric
1 teaspoon Salt
1 Litre oil
1 cub Thick coconut milk
½ teaspoon Chili powder
½ teaspoon Cumin
1 teaspoon Coriander
¼ teaspoon Fennel
1 Inch cinnamon stick

Preparation:

Hard boil the eggs. Slice the onion and chilli. Shell the eggs, sprinkle with the turmeric and salt and prick all over with a skewer to allow spices to get into the eggs. Heat the oil and deep fry the eggs until they turn a light golden brown. Drain and remove. Put the coconut milk in a pan and add the onion, chilli, chilli powder, cumin powder, coriander powder, fennel powder and cinnamon stick. Cook over a low heat until the onion is soft. Cut the eggs in half, add to the pan and simmer for a further 2 minutes. Discard the cinnamon stick before serving.

From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

BLACK BEAN AND RICE SOUP

Servings: 4 servings

Ingredients:

1 pound Dried black beans
6 cub Water
4 cub Chicken or vegetable stock
¼ cub Olive oil
1 large Onion -- finely chopped
4 To 6 garlic cloves --
Minced
1 ½ teaspoon Cumin
1 ½ teaspoon Oregano
2 teaspoon Salt
1 ½ cub Cooked brown rice
2 To 3 tbsp. red wine vinegar
2 cub Sour cream
4 Green
6 Radishes -- thinly sliced
Lime wedges
Onions -- thinly sliced

Preparation:

Rinse and sort beans, drain well. Place beans and water in a large kettle and bring to a boil over high heat. Cover, reduce heat; simmer until beans absorb most of the water, about 30 to 45 minutes. Add stock and continue simmering, covered, until bean

Recipe By :

Black Bean Pancakes

Servings: 4 Servings

Ingredients:

2 ounce cans cooked blackbeans
1 cub Nonfat buttermilk
1 tablespoon Honey
2 teaspoon Minced jalapeno pepper
2 teaspoon Chopped fresh cilantro
1 cub Unbleached white flour
1 ½ teaspoon Baking powder
¾ teaspoon Baking soda
3 Egg whites
Vegetable oil spray

Preparation:

Drain and rinse 1 can of the beans well. Drain very well, then add with the buttermilk and honey to a blender or food processor. ZPuree until smooth, then transfer to a large bowl. Drain, rinse, and drain well again the second can of beans, and add them along with the jalapeno and cilantro to the pureed mixture to combine.

In a medium size bowl, combine the flour, baking powder and baking soda. Set aside.

In another large bowl, beat the egg whites until stiff but not dry.
Stir one-third of the beaten egg whites into the bean mixture to lighten it. Gently fold inthe remaining egg whites.

Add the flour mixture to the bean puree in 3 parts, mixing carefully but taking care not to deflate the egg whites.

Preheat a large, nonstick griddle or saute pan over medium-high heat and spray the griddle lightly with the vegetable oil. For each pancake, ladle ¼ cup batter onto the griddle and gently spread to about 4 inches. Cook until browned. Flip and repeat.

Serving size: 3 pancakes
363 calories
1.0 gram fat
1.1 mg. cholesterol
300.5 mg. sodium

*Note* These savory pancakes would make a pleasing lunch served with a soup and salad. They could also be made into 2 inch pancakes and used as an hors d'oeuvre. Serve them with a papaya relish or salsa and a dollop of yogurt.

From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott

BLACK BEAN PATTIES

Servings: 1 servings

Ingredients:

2 cub Cooked black beans
1 cub Cornmeal
1 tablespoon Cumin
1 cub Cooked brown rice
1 cub Soymilk

Preparation:

The North American Indians made patties of black beans and cornmeal, cooking them over campfires. Brown rice has been added to give them more substance, though the Native Americans on the plains would have used wild rice. For a main dish, you can make or buy a mushroom gravy to serve over the patties, serving with a green vegetable and salad. Uncooked patties can be wrapped in wax paper and frozen, then for a quick meal you can defrost and fry or grill. This is a nice way to use up leftover rice or beans, but you can also cook some for the occasion. For breakfast, you can serve with warm maple syrup.

Cool the beans and rice, if you have just cooked them. Combine all the ingredients well. Add more cornmeal as needed to form a stiff dough. Form into patties. Add corn oil to a frying pan and fry, or grill over charcoal. Cooking black beans: put 1 cup dry black beans in 3 cups water and store overnight (a quart canning jar works well for this.) Bring to a boil in fresh water and simmer around 40 minutes. Cooking brown rice: place 1 cup brown rice in 2 ½ cups water. Bring to a boil, then cover and simmer until water has disappeared, about 35 minutes. Let the rice rest with cover on an additional 10 minutes. From: Mary Howard.

BLACK BEAN SOUP #1

Servings: 6 servings

Ingredients:

2 pound Black beans
½ cub Sunflower oil
½ pound Bacon
½ pound Diced ham
8 each Chopped onions
7 each Minced cloves garlic
7 each Stalks chopped celeryw/leaves
3 cub Uncooked brown rice
½ teaspoon Cayenne
1 tablespoon Vegtable season salt
4 teaspoon Ground cumin
¼ cub White wine
1 cub Sherry
6 quart Chicken broth OR 3 bouilloncubes and 6 qt of water

Preparation:

Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil; reduce heat, cover and simmer 2 ½-3 hours. Let soup cool; put through a blender a little at a time until smooth.Return to soup pot; reheat on low about 45 minutes, adding wine andsherry. Ladle into bowls.

BLACK BEAN STEW

Servings: 1 servings

Ingredients:

½ cub Brown rice
1 cub Water
2 cub Cooked black beans,reserving some of thecooking liquid
1 small Onion, chopped
2 Cloves crushed garlic
½ teaspoon Cumin
½ teaspoon Oregano
½ teaspoon Basil
½ teaspoon Ginger
1 Bay leaf
¼ teaspoon Red pepper (optional)
¼ cub Cheap red wine (optional)
1 Vegetarian sausage link,crumbled (optional)
Salt and pepper
4 ounce Shredded sharpcheddar cheese

Preparation:

Prepare the rice in the water according to package directions or your own procedure (white rice is OK, but it makes for a bland and fairly gummy dish).

While the rice is cooking, combine all the rest of the ingredients except the cheese in a saucepan and simmer, at least 15 minutes.

Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish.
Remove the bay leaf from the bean mixture; pour the beans over the rice and stir; it doesn't have to be thoroughly mixed. Top with the cheese and bake uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand five minutes before serving.

I tell people this serves four, but that's a fairly skimpy serving. It doubles easily, but you'll need a pretty good-size casserole. Also, the wine is optional for those who don't use it, but it really does make a difference, and since the other flavors are pretty assertive, I'd suggest using a fairly cheap, strongly flavored wine. Posted By Teresa Lauren Marx <tm37+@andrew.cmu.edu> On rec.food.recipes or rec.food.cooking

BLACK BEANS & CORN THERMOS LUNCH

Servings: 1 servings

Ingredients:

½ cub Black beans
½ cub Canned corn
½ cub Cooked, brown rice
Salsa

Preparation:

A favorite one pot meal that you can take to work in a thermos is ½ c black beans (dehydrated or canned); ½ canned corn (rinsed) or cooked frozen corn; ½ cooked brown rice; and enough salsa to blend the mixture together. This is a very satisfying and filling meal. I certainly enjoyed my first five emails on this list.

From: SHABRI@delphi.com. Fatfree Digest [Volume 9 Issue 49] Aug. 9, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

BLACK BEANS AND RICE

Servings: 4 servings

Ingredients:

1 pound Black beans;
1 teaspoon Oregano;
1 large Onion; chopped
3 Bay leaves;
1 cl Garlic;
½ cub Vinegar;
1 Green pepper; chopped
2 cub Cooked brown rice;
2 teaspoon Olive oil;
1 Ham hock; trim fat

Preparation:

Wash the beans and soak overnight in 2 quarts of cold water. Saute the onion ( and it's just as good if you leave the onion raw), garlic and pepper in the oil. Combine all the ingredients except the vinegar and rice, and cook over low heat until the beans are tender. Add the vinegar and serve over the rice.

BLACK BEAN-STUFFED PEPPERS

Servings: 8 servings

Ingredients:

1 cub Dried black beans
4 Bell peppers
1 tablespoon Olive oil
1 cub Onions; chopped
1 tablespoon Chili powder
1 teaspoon Ground cumin
1 teaspoon Dried basil
½ teaspoon Dried oregano
1 tablespoon Wine vinegar
2 ½ cub Brown rice; cooked
pinch Sea salt
1 medium Tomato; chopped

Preparation:

Prepare beans according to package directions.

Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side down, over ½" boiling water until nearly tender, about 8 to 10minutes.
Rinse with cold water, drain and set aside.

Preheat oven to 350 deg.

Heat oil in a skillet over mediumheat.Saute onion until soft and translucent. Add chili powder, cumin, basil, oregano, beans and vinegar; mixing well. Stir in rice, salt and tomato. Remove from heat.

Fill peppers with bean mixture. Place in a shallow baking dish. Bake, covered, until peppers are tender, about 15 minutes. Serve immediately.

Per serving: 233 cal; 13 g prot; 303 mg sod; 30 g carb; 7 g fat; 0mg chol; 34 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

Blender Hollandaise

Servings: 4 Servings

Ingredients:

3 large Egg Yolks
2 tablespoon Lemon Juice
½ teaspoon Prepared Mustard
1 dash Cayenne Pepper
½ cub Butter Or Margarine

Preparation:

Put the egg yolks, lemon juice, prepared mustard, and dash of cayenne into a blender container and blend until combined. Heat the butter or margarine in a saucepan until melted and almost boiling. With the blender running, slowly, pour about one third of the hot butter, in a thin stream, into the blender container. Turn the blender on high speed and slowly pour the remaining hot butter, blending until the mixture is smooth and thickened.

Makes about 1 cup.

Blender Hollandaise

Servings: 1 Cup

Ingredients:

3 Egg yolks ⅛ t Cayenne
2 tablespoon Lemon juice ½ c Butter
⅛ teaspoon Salt

Preparation:

Have the egg yolks, lemon juice, salt and cayenne ready in the blender.
Heat the butter to bubbling but not browned. Cover the blender, turn on high for 3 seconds. Remove the lid and with the blender running pour in the butter in a slow, steady stream. The sauce should be finished seconds after the butter is added.

Blintz Batter - (Mama Leah Cookbook)

Servings: 16 Servings

Ingredients:

4 each Eggs 1 tb Corn oil
1 cub Milk or water 1 c Flour
1 pinch Pinch salt

Preparation:

Combine oil and eggs in bowl and beat until light and frothy. Beat in milk or water, then beat in flour and optional salt until well blended. Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium heat. Dip a paper towel into some vegetable oil and lightly grease pan.
When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. Shake crepe on to clean tea or paper towel. Cover with plastic wrap or damp towel until ready to use. To freeze: Place wax paper between layers. Wrap well in foil.

Blintzas

Servings: 6 Servings

Ingredients:

BLETLACH: (CREPES:
¼ teaspoon Salt
2 cub Flour
1 cub Water
3 Egg

FILLING:
1 pound Cottage cheese
1 Egg yolk
1 tablespoon Sugar

Preparation:

Sift flour and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about ¼ cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I Guess you can use paper towels. Continue until all the batter is used.
Should make 10 or 12 circles. Mix the ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. Howard, I am giving you the recipe for 24 because it is so easy and they freeze so well.
Use well seasoned pans, 6". This should make about 50 pancakes. I guess the directions don't change when you change the ammounts.

Blue Cheese Souffle

Servings: 6 Servings

Ingredients:

1 Envelope unflavored gelatin
2 tablespoon Cool water
4 tablespoon Sweet butter
4 ounce Cream cheese
4 ounce Blue cheese--softened
1 Egg--seperated
1 teaspoon Dijon mustard
½ cub Heavy cream--whipped

Preparation:

Blue Cheese Souffle

A wonderful dip.

Soften gelatin in cool water, then gently stir over low heat to dissolve. Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the dish with string. Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar. Chill for several hours or overnight. Remove the collar and serve with crackers or raw vegetables.

Blue Corn Casserole (Santa Fe)

Servings: 6 Servings

Ingredients:

-judy garnett pjxg05a
1 teaspoon Vegetable oil
3 ½ cub Blue cornmeal
1 medium Onion; chopped
1 teaspoon Baking powder
2 cub Pinto beans; cooked; drained
2 teaspoon Cumin
1 cub Tomato sauce
2 teaspoon Chili powder
2 ½ cub Cheese; grated or tofu
2 cub -water
½ cub Green onions; chopped
1 Egg or egg sub.; beaten
Picante sauce
1 cub Chopped green chilies

Preparation:

Mix first three ingredients. Combine water, egg and chilies in separate bow Source: Arrowhead Mills Blue Cornmeal

Bob's Denver Omelet

Servings: 3 Servings

Ingredients:

2 Slices bacon, diced 1 Large tomato, quartered
2 Thick slices diced boiled 6 Eggs beaten
Ham ¼ t Salt
½ Onion, diced

Preparation:

Cook bacon til lightly browned. Add ham, onion, and tomato and cook until liquid appears and set aside. Put one tablespoon of oil in 12" skillet.
When oil sizzles pour in 1/3 of omelet mixture. Spread egg mixture evenly.
Shake pan to keep mixture moving. When egg is set, but still shiny, spoon 1/3 of filling across center. Flip sides of omelet over, envelope style to hold in filling. Tilt pan and roll omelet onto plate. Serve at once.
Robert Borges

St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972

Boerenkass Soup (Dutch Cheese Soup)

Servings: 2 Servings

Ingredients:

2 teaspoon Margarine, divided
¼ cub Diced onion
1 cub Small cauliflower florets
3 ounce Pared potato, ½-inch cubes
¼ cub Carrot, ½ inch cubes
¼ cub Pared celeriac, ½ inchcubes
2 cub Water
2 Pkt instant chicken brothand seasoning mix
1 ½ ounce Canadian-style bacon, 2equal pieces
2 Thin slices white breadtoast
1 ½ ounce Gouda cheese, thinly sliced

Preparation:

In 1 ½-quart saucepan heat 1 teaspoon margarine until bubbly; add onion and saute until softened. Add cauliflower, potato and celeriac; saute for 5 minutes. Mix broth into water and add to saucepan; stir to combine and bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 15 minutes. In small skillet heat remaining margarine and saute bacon until lightly browned.

Pour soup into 2 individual flameproof crocks or bowls and add 1 piece of bacon to each. Top each portion with a toast slice and half of the chees. Place under the broiler until cheese is bubbly, about 2 or 3 minutes. Serve hot.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

Bologna Omelet

Servings: 1 Servings

Ingredients:

4 Eggs, well beaten ½ Slice bologna, cut into
¼ teaspoon Baking powder -small pieces
2 tablespoon Diced onion 1 Slice American cheese, cut
2 tablespoon Diced green peppers -into small pieces
2 tablespoon Diced celery

Preparation:

Mix all ingredients together in bowl. Fry over medium heat in preheated, greased frying pan, turning once.

Bologna Quiche Cups

Servings: 1 Servings

Ingredients:

12 Slices bologna ½ c Shredded sharp cheese
2 Eggs ¼ c Sweet pickle relish
½ cub Biscuit mix 1 c Milk

Preparation:

Place bologna slices in lightly greased muffin tins to form cups. Mix together remaining ingredients. Pour into bologna cups. Bake at (400F) for 20-25 minutes or until golden.

Bologna Strata

Servings: 1 Servings

Ingredients:

12 Slices firm white bread, ¼ ts Peppercrusts removed ½ lb Sliced bologna
½ pound Sliced American cheese 4 Eggs
2 ½ cub Milk 1 ts Mustard
1 tablespoon Minced onion 1 ts Salt

Preparation:

Grease a 13x9-inch baking dish. Arrange 6 slices bread in one layer across the bottom of the baking dish. Cover with bologna slices, cheese slices, and top with remaining 6 slices bread. Beat eggs well. Add remaining ingredients and beat again. Pour egg mixture over the layers in baking dish. Let stand 1 hour or refrigerate overnight. Bake at (350F) uncovered for about 50 minutes until puffed and lightly browned.

Brandy Cheese Ball

Servings: 10 Servings

Ingredients:

4 ounce BLUE CHEESE,SOFT,CRUMBLED
8 ounce CREAM CHEESE,SOFTENED
2 tablespoon PARSLEY,FRESH,CHOPPED
2 tablespoon BRANDY OR COGNAC
1 GARLIC CLOVE,FINELY CHOPPED
1/3 cub SESAME SEED, TOASTED

Preparation:

BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM. JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED. GARNISH WITH CHOPPED PARSELY IF DESIRED.

Brandy Cheese Ball

Servings: 10 Servings

Ingredients:

4 ounce BLUE CHEESE,SOFT,CRUMBLED 2 T BRANDY OR COGNAC
8 ounce CREAM CHEESE,SOFTENED 1 ea GARLIC CLOVE,FINELY CHOPPED
2 tablespoon PARSLEY,FRESH,CHOPPED 1/3 c SESAME SEED, TOASTED

Preparation:

BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM.
JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED.
GARNISH WITH CHOPPED PARSELY IF DESIRED.

Bread Crumb Pancakes

Servings: 6 Servings

Ingredients:

1 ½ cub Bread crumbs
2 cub Buttermilk
1 cub Flour
1 ½ teaspoon Salt
2 Eggs
1 teaspoon Baking soda
¼ cub Water, hot

Preparation:

Dissolve baking soda in hot water. Combine bread crumbs, milk, flour, salt, and eggs, and mix well. Add baking soda and water just before frying pancakes.

Source: _Yankee Church Supper Cookbook_ Shared by Pattye Zensen

Breadfruit "Pie" (St Lucia)

Servings: 1 Recipe

Ingredients:

1 Breadfruit S&P
1 can Cheddar cheese soup Breadcrumbs
1 cub Milk Grated cheese
1 Onion Butter

Preparation:

Cut breadfruit in sections and boil in salted water. Make cheese sauce with soup and milk. Grease baking dish. Slice breadfruit and onion thinly. Put layers of breadfruit and onion alternately in dish. Pour cheese sauce over breadfruit and onion. Dot with butter, sprinkle on breadcrumbs and grated cheese. Bake for approximately 45 minutes.

IMH Notes. A better dish might result if a proper cheese sauce were made in the usual way.
Recipe St Lucie Cook book
MMed IMH c/o Georges' Home BBS 2:32¾.4

Breakfast Before

Servings: 6 Servings

Ingredients:

1 pound Spicy pork sausage 1 ts Mustard
6 Eggs 4 sl Bread -- cubed
2 cub Milk 1 cn Grated sharp cheddar cheese
1 teaspoon Salt

Preparation:

Saute sausage; drain. Beat together eggs, milk, salt and mustard. In a 9x13 inch baking dish, layer bread cubes, sausage and cheese. Pour egg mixture on top. Refrigerate overnight. Bake at 350 for 45 minutes or until center isset.

Recipe By : Quick and Easy Home Cooking Magazine

From: L979@aol.Com Date: 09 Aug 97 Mastercook Recipes (Mailing List) Ä

Breakfast Bread Pudding with Sausage

Servings: 8 Servings

Ingredients:

-Waldine Van Geffen VGHC42A
3 cub French bread; cubed
½ pound Bulk pork sausage; crumble
1 cub Onions; chopped
2 teaspoon Fresh thymne; chopped or
½ teaspoon Dried
10 ounce Pk frozen chopped spinach;thaw squeeze dry
1 ½ cub Swiss cheese; shred, divide
9 large Eggs
3 cub Milk
1 teaspoon Dry mustard
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
1 Plum tomato; diced

Preparation:

Preheat oven to 325~. Arrange bread in 15-½x10-½" jely-rolly pan.
Bake 20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet over medium-high heat; drain on paper towels. Add onions and thyme to skillet; cook until onion is translucent, about 2 minutes. Remove from heat. Stir in sausage and spinach to combine; cool completely. Arrange bread in shallow 3-quart baking dish.
Sprinkle 1 cup cheese over top, then layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard, in bowl until well blended. Carefully pour into prepared dish; sprinkle top with tomato.
(Can be made ahead. Cover and refrigerate up to 24 hours.) Bake 1 hour or until center is just set. Let stand 10 minutes before serving. (wrv) until center is just set.

Breakfast Burrito (Lf)

Servings: 4 Servings

Ingredients:

12 Egg whites, beaten until
Frothy
Oil
½ cub Nonfat sour cream
1 cub Nonfat cheddar cheese
½ cub Refried beans
4 Nonfat flour tortillas,
Burrito size
2 tablespoon Chopped cilantro
1 cub Salsa
2 tablespoon Chopped green onions

Preparation:

Scramble egg whites in a nonstick pan lightly coated with oil.
Combine eggs with sour cream and cheese.

Spread beans on each tortilla. Sprinkle with cilantro. Spoon egg mixture on top, int her center of tortilla. Fold in sides and roll up each tortilla.

Microwave for 30 seconds. Put salsa on top and sprinkle with remaining cilantro and onions. Serve with extra salsa and nonfat sour cream on the side.

Per burrito: 300 calories, 1.08 g total fat

From "C'mon America, Let's Eat", by Susan Powter, 1996

Breakfast Burritos

Servings: 3 Servings

Ingredients:

½ pound Ground Beef
1 small Onion chopped
½ small Green bell pepper
½ teaspoon Salt
1 teaspoon Ground black pepper
½ teaspoon Ground cumin
2 cub Potato Par boiled diced
4 Eggs
9 Flour tortillas
½ cub Shredded cheddar cheese

Preparation:

Brown the ground beef with the onions. Drain the fat, then add the spices and diced potatoes. Whisk the eggs and milk slightly. Add to beef/potato mixture over a medium high high. Mix together as in scrambled eggs. Warm flour tortillas on a hot griddle. Put egg/beef mixture on warmed tortilla and sprinkle with shredded cheddar cheese.
Fold the tortilla making a burrito. Serve with salsa of your choice.

Breakfast Casserole

Servings: 6 Servings

Ingredients:

¾ pound Lean Ground Pork
¾ teaspoon Italian Seasoning
¼ teaspoon Fennel Seeds Crushed
2 cl Garlic Minced
2 (8 Oz.) Cartons Frozen Egg
Substitute Thawed
1 cub Skim Milk
¼ cub (1 Oz.) Shredded Cheddar
3 Green Onions Chopped
¾ teaspoon Dry Mustard, ¼ t. Salt
¼ teaspoon Ground Red Pepper
6 Slices White Bread Cut Into
½ in. Cubes. Cherry
Tomatoes

Preparation:

Coat A Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Pork, Italian Seasoning, Fennel Seeds & Garlic; Cook Until Meat Is Browned, Stirring To Crumble Meat. Drain in A Colander; Pat Dry With Paper Towels & Set Aside. Combine Milk, Cheddar, Green Onions, Dry Mustard, Salt & Pepper in A Large Bowl; Stir Well. Add Pork Mixture & Bread, Stirring Until Just Blended. Pour Into An 11 X 7 X 2 Inch Baking Dish Coated With Cooking Spray. Cover & Chill 8 To 12 Hours. Bake Uncovered At 350 F. For 50 Min. OR Until Set & Lightly Browned.Garnish With Tomatoes & Green Onion Tops If Desired.
Fat 8.3. Chol. 46. Submitted By

Breakfast for "8" (Baked Breakfast)

Servings: 8 Servings

Ingredients:

1 pound Sausage
1 cub Grated Cheese
1 teaspoon Dry Mustard
2 slice Cubed Bread
6 large Eggs, beaten
1 teaspoon Salt
2 cub Milk

Preparation:

Saute sausage; drain. Beat Eggs with Milk, Salt and Mustard. Layer bread, sausage and cheese in 9 X 13-inch pan. Pour egg mixture over all. Bake at 350 degrees for 45 minutes. This is nice for overnight company. Make ahead except for egg mixture. Then when ready for use, top with eggs and bake while you have your morning coffee!

BREAKFAST MUSH

Servings: 1 servings

Ingredients:

2 ¼ cub Water
½ cub Vanilla soy milk
⅛ cub Brown rice
¼ cub Coarse corn meal (polenta)
¼ cub Wheat bran
½ cub Thick oats
⅛ cub Toasted buckwheat
1 teaspoon Black strap molasses
2 tablespoon Honey
1 teaspoon Powdered ginger
1 ¼ teaspoon Cinnamon
⅛ teaspoon Sea salt
2 tablespoon Soy protein powder
1 teaspoon Vanilla extract
½ cub Fresh blueberries
Maple syrup

Preparation:

In a medium-sized sauce pan: Overnight: soak rice in sea salted water.
Morning: Bring same water to a boil. Add corn meal, oats, bran, molasses, honey, ginger, cinnamon. Reduce heat and simmer covered for 10 minutes; then add buckwheat, soy milk and protein powder. Return to a easy boil and cook uncovered over medium heat, stirring regularly, for 5-10 more minutes or until desired consistancy. Remove from heat, transfer to a large bowl and stir in vanilla and berries. Top with maple syrup if you have a sweet tooth.

From: Julie DiBiase <jules@anchor.cs.colorado.edu>. Fatfree Digest [Volume 9 Issue 45] Aug. 5, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Breakfast Pizza

Servings: 6 Servings

Ingredients:

8 ounce Mozzarella Cheese, grated
6 Eggs
1 ½ cub Milk and/or cream
Salt and Pepper, to taste
¼ medium Onion, chopped
¾ medium Onion, from above, ringed
1 medium Green pepper, ringed
1 Pizza crust

Preparation:

Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust.

Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently.

Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking.

Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set.

I got the recipe from a TV show about how to make Pizzas, on PBS.
People that won't eat Pizza or Eggs with even go for this!

From Dan Ceppa

BREAKFAST RICE

Servings: 6 servings

Ingredients:

1 cub Long-grain brown rice
1 cub Unsweetened apple juice
1 cub Water
½ cub Raisins
½ teaspoon Ground cinnamon

Preparation:

Recipe by: The New McDougall Cookbook Preparation Time: 0:05 : Combine all fo the ingredients in a sacuepan. Bring to a boil, cover, reduce the heat, and cook for 40 mintues. Let rest for 10 minutes before serving. This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low for 8 to 10 hours. 170 calories, 1.0 grams fat per serving. :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

BREAKFAST TORTILLAS

Servings: 6 servings

Ingredients:

2 cub Spinach; firmly packed,
; washed & chopped
2 cub Cooked brown rice
1 cub Frozen corn kernels
½ cub Salsa
6 Whole-wheat or corn tortilla

Preparation:

Recipe by: The New McDougall Cookbook Preparation Time: 0:10 Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves. (If you washed the spinach the night before, place the spinach in the sacuepan and sprinkle a little water over the leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from the saucepan and drain well.
Place the brown rice, corn, and salsa in the saucepan. Cook, stirring, until heated through. Stir in the spinach. Spoon a line of the mixture down the center of each tortilla and roll.
Can roll in 8 tortillas instead for 8 servings.
166 calories, 2.3 grams fat per serving (at 6 per recipe).
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Brie & Bacon Omelet

Servings: 2 Servings

Ingredients:

2 tablespoon Butter
2 tablespoon Chopped green onion
4 Eggs
¼ cub Milk
⅛ teaspoon Pepper
2 ounce Chopped brie, skin removed
4 Slices bacon, cooked,
Drained and crumbled
3 tablespoon Coarsely chopped toasted
Pecans
Fresh fruit, if desired

Preparation:

Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting the pan to coat bottom and sides. Saute onion until tender, about 3 minutes.

Combine eggs, milk, and pepper.

Increase heat to medium to high. Pour egg mixture into skillet. Stir once and cook until edges begin to set. Using a fork, gently pull the edges of the eggs away from the sides of the pan so that the uncooked portion flows under the cooked edges. Continue until most of the egg mixture is set but the surface of the omelet is slightly wet.
Sprinkle cheese, bacon and nuts over the top of the omelet. Fold in half; cut into two pieces. Garnish with fresh fruit. Serve immediately.

Indianapolis Star
29 May 1996 Submitted by John
Hartman Indianapolis, IN

Brie and Bacon Omelet

Servings: 2 Servings

Ingredients:

2 tablespoon Butter 4 Slices bacon, cooked,
2 tablespoon Chopped green onion Drained and crumbled
4 Eggs 3 T Coarsely chopped toasted
¼ cub Milk Pecans
⅛ teaspoon Pepper Fresh fruit, if desired
2 ounce Chopped brie, skin removed

Preparation:

Melt butter in a 10-inch ovenproof skillet or omelet pan, tilting the pan to coat bottom and sides. Saute onion until tender, about 3 minutes.

Combine eggs, milk, and pepper.

Increase heat to medium to high. Pour egg mixture into skillet. Stir once and cook until edges begin to set. Using a fork, gently pull the edges of the eggs away from the sides of the pan so that the uncooked portion flows under the cooked edges. Continue until most of the egg mixture is set but the surface of the omelet is slightly wet. Sprinkle cheese, bacon and nuts over the top of the omelet. Fold in half; cut into two pieces. Garnish with fresh fruit. Serve immediately.

Indianapolis Star
29 May 1996 Submitted by John
Hartman
: Indianapolis, IN

Brie En Croate

Servings: 5 Servings

Ingredients:

1 each Brie round 1 ea Egg
1 each Pasrty dough 2 T Milk

Preparation:

Completty enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc., from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown.

Brie Tart England, 1378

Servings: 5 Servings

Ingredients:

¾ pound Flaky pastry
1 ½ cub Milk or Half-and-Half
1 teaspoon Saffron
1 cub (¼lb) Brie cheese; withoutrind
½ teaspoon Ginger
1 teaspoon Sugar
3 Eggs plus 2 extra yolks

Preparation:

Line a 10" quiche dish with the pastry and bake at 400f for 10 minutes. Put the cream, saffron, and cheese in a covered bowl in the oven at 200f for 20 to 30 minutes, until the cheese has melted somewhat and the saffron has dissolved and coloured the cream.
Transfer the mixture to a blender and blend just long enough to amalgamate properly. Add the ginger, sugar, and seasoning of salt and pepper, tasting carefully after each addition.
Beat the eggs with a fork or rotary beater, in a separate bowl, and pour the contents of the blender into them, still whipping. Pour the resulting mixture into the quiche shell and bake at 350f for 30 minutes, or until set and puffy.
Serve with a green salad flavoured with herbs, using lemon juice instead of vinegar in the dressing.

From the original: Take a crust inch deep in a trap; take yolks of eggs raw and cheese ruayn and meddle it and the yolks together and do thereto powder, ginger, sugar, safron, and salt, do it in a trap, bake it well and serve it forth.

Recipe from _The Forme of Cury_, 1378 Ed. by Rev. Samuel Pegge, 1700's in _Seven Centuries of English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN 0-8021-3296-0

Brillat-Savarin's Recipe for Tuna Fish Omelet

Servings: 6 Servings

Ingredients:

2 Carp roe
3 ounce Fresh tuna, minced
1 Shallot, minced
2 ounce Butter, not softened
2 ounce Butter, softened
1 tablespoon Chives, snipped
1 tablespoon Parsley, minced
12 Eggs
1 ounce Water
2 ounce Butter, clarified
1 Lemon

Preparation:

Rinse and trim roe. Blanch in salted water for 5 min. Drain and chop.
Mix tuna, roe, shallot, and 2 oz butter together in a pan over medium heat. Cook until butter is melted. Roe and tuna should not brown.
Remove from heat and set aside.

Cream 2 oz softened butter with herbs. Set aside. Beat eggs lightly with water. Add roe mixture and mix well. Cook omelet in clarified butter until done. Put herb butter into a warm dish with a depression in the middle. Squeeze lemon over it.

When the omelet is ready, place it atop the herb butter in the dish.
Serve at once, spooning some of the melted butter over each portion.

From: Michael Loo

Broccoli & Bacon Quiche

Servings: 4 Servings

Ingredients:

4 slice Bacon
⅛ teaspoon Lemon pepper
4 Eggs
1 cub Half and half
1 cub Swiss cheese; grated
2 cub Broccoli flowerettes
¼ teaspoon Salt
⅛ teaspoon Garlic powder

Preparation:

Recipe by: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Preheat the oven to 350 degrees. Cook the bacon until crisp. Set aside. Beat the eggs.
Add the cream and cheese. Stir in the broccoli, salt, garlic powder and lemon pepper. Crumble the bacon and stir half of it into the egg mixture. Pour the egg mixture into a well buttered pie plate (9").
Bake until a knife inserted half way between the edge and the center comes out clean (30 to 35 minutes). Top with the remaining bacon.
Allow to cool for several minutes before cutting and serving.

Yields 4 Servings

Broccoli & Sausage Quiche

Servings: 6 Servings

Ingredients:

1 9 inch pie shell; unbaked
2 tablespoon Dried onion; minced
4 Brown & serve sausage links
⅛ teaspoon Pepper
10 ounce Frozen, chopped broccoli; th
½ cub Fresh mushrooms; sliced
2 Eggs; beaten
1 cub Swiss cheese; shredded
10 ¾ ounce Cream of broccoli soup, cond

Preparation:

Recipe by: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Preheat the oven to 450 degrees. Line the unbaked pie shell with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake until golden (4-6 minutes more). Set aside. Reduce oven temperature to 375 degrees. Cook the sausage and mushrooms in a large skillet until the sausage is brown (about 5 minutes). Stir the eggs, condensed soup, onion and pepper together in a medium bowl. Stir in the sausage mixture, broccoli, and ¾ of the cheese. Pour the mixture into the pie shell. Bake until a knife inserted near the center comes out clean (40-45 minutes).
Sprinkle the remaining cheese over. Let stand for 10 minutes. Serve.

Yields 6 Servings

Broccoli & Swiss Cheese Soup

Servings: 6 Servings

Ingredients:

2 ½ pound Broccoli, cut into 1-inchflorets
1 cub Chopped leeks or green onion
4 teaspoon Butter
4 tablespoon Flour
4 cub Chicken stock
1 cub Light cream
1 cub Shredded Swiss cheese
⅛ teaspoon Nutmeg

Preparation:

Salt and pepper to taste

Cut enough florets to measure 2 cups. Cut rest of broccoli into 1- in.pieces. Cook florets and broccoli pieces, separately, in lightly salted water until just tender. (Florets will be done first).
Immediately rinse in cold water. Drain. Set florets aside until serving time. In a large saucepan saute leeks in butter until tender; usually about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk. Remove from heat and stir in broth. Return to heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to broth and puree in blender in batches, until smooth. Just before serving, blend in cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg, salt, pepper. Add reserved florets and heat through.

Posted by Michael Grosz. Courtesy of Fred Peters.

Broccoli Mushroom Eggs

Servings: 4 Servings

Ingredients:

10 ounce Frozen chopped broccoli; tha
½ cub Mild cheddar cheese; shredde
2 ½ ounce Mushrooms; stems & pieces
8 Eggs
2 tablespoon Whole milk
2 tablespoon Green onion; chopped
½ teaspoon Dried basil
1 dash Paprika
⅛ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Recipe by: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Cooking times are based on quantities for 4 servings and the use of a standard (500-625 Watt) microwave oven, adjust as required. Place the broccoli in a shallow (10"x6") baking dish. Cover with vented plastic wrap.
Microwave at HIGH for 4 to 5 minutes. Break the broccoli up with a fork. Recover. Microwave at HIGH until the broccoli is just tender (2-3 minutes longer). Drain well. Crack the eggs into a medium size mixing bowl. Add the milk, basil, salt and pepper. Beat well. Stir in the cheese, mushrooms and green onions. Pour over the broccoli. Cover loosely. Microwave at MEDIUM-HIGH for 8 to 11 minutes, stirring gently every 4 minutes. Sprinkle with paprika. Let stand, covered, for 3 minutes. Serve.

Yields 4 Servings

Broccoli Quiche

Servings: 8 Servings

Ingredients:

2 cub Fresh broccoli florets
½ cub Chopped onions
½ cub Sliced fresh mushrooms
4 Eggs; beaten
½ cub Half and half
2 cub Cooked rice
4 ounce Swiss cheese, shredded
4 ounce Cheddar cheese, shredded
¼ teaspoon Seasoned salt
⅛ teaspoon Cayenne pepper
Tomato rose for garnish (optional)

Preparation:

Combine broccoli, onions, and mushrooms in greased 10-inch microproof quiche dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set. Let stand 10 minutes. Garnish with tomato rose.

Each serving provides: * 221 calories * 12.6 g. protein * 13.2 g. fat * 12.8 g. carbohydrate * 239 mg. sodium * 171 mg. cholesterol

Source: MICROCOOKING WITH RICE Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Broccoli Quiche in Potato Crust

Servings: 5 Servings

Ingredients:

1 package 10oz fozen chopped broccoli 1 c Fatfree egg substitute
Thawed and squeezed dry ¼ c Finely chopped onion
1 cub Nonfat/reduced shredded 1 ½ ts Dijon mustard
Cheddar OR Swiss cheese ⅛ ts Black pepper
1 cub Nonfat cottage cheese 2 md Potatoes, scrubbed

Preparation:

Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.

Coat a 9 inch deep dish pie pan with nonstick cooking spray. Slice the potatoes ¼ inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust. Bake at 375 degrees for about 45 minutes, or until the top is golden brown and a sharp knife iinserted in the center of the quiche comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.

Per serving: 175 calories, 6 mg cholesterol, 0.4 g fat, 3.5 g fiber, 20 g protein, 289 mg sodium

From "Secrets for Fat Free Cooking" by S. Woodruff, RD

From: Barbara O'keefe Date: 20 Nov 96 Low-Fat Echo Ä

Broccoli Quiche in Potato Crust

Servings: 5 Servings

Ingredients:

1 package 10oz fozen chopped broccoli
Thawed and squeezed dry
1 cub Nonfat/reduced shredded
Cheddar OR Swiss cheese
1 cub Nonfat cottage cheese
1 cub Fatfree egg substitute
¼ cub Finely chopped onion
1 ½ teaspoon Dijon mustard
⅛ teaspoon Black pepper
2 medium Potatoes, scrubbed

Preparation:

Combine all of the ingredients except for the potatoes in a large bowl, and stir to mix well. Set aside.

Coat a 9 inch deep dish pie pan with nonstick cooking spray. Slice the potatoes ¼ inch thick, and arrange the slices in a single layer over the bottom and sides of the pan to form a crust. Pour the broccoli mixture into the crust. Bake at 375 degrees for about 45 minutes, or until the top is golden brown and a sharp knife iinserted in the center of the quiche comes out clean. Remove the dish from the oven, and let sit for 5 minutes before slicing and serving.

Per serving: 175 calories, 6 mg cholesterol, 0.4 g fat, 3.5 g fiber, 20 g protein, 289 mg sodium

From "Secrets for Fat Free Cooking" by S. Woodruff, RD

Broiled Cheddar & Egg Salad Buns

Servings: 8 Servings

Ingredients:

8 each Eggs; lg,hardcooked, chopped
2 cub Cheddar; sharp, shredded
1 cub Green bell pepper; chopped
3 teaspoon Onion; grated
2/3 cub Milk; evaporated
3 teaspoon Mustard; prepared
1 ½ teaspoon Salt
¼ teaspoon Pepper
3 each Sandwich buns or rolls; *

Preparation:

* The buns or rolls should be split, toasted and buttered.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about ¼ cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot.

Broiled Cheddar and Egg Salad Buns

Servings: 8 Servings

Ingredients:

8 each Eggs; lg,hardcooked, chopped 2 c Cheddar; sharp, shredded
1 cub Green bell pepper; chopped 3 t Onion; grated
2/3 cub Milk; evaporated 3 t Mustard; prepared
1 ½ teaspoon Salt ¼ t Pepper
3 each Sandwich buns or rolls; *

Preparation:

* The buns or rolls should be split, toasted and buttered.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each bun with about ¼ cup of the egg mixture.
Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot.

BROWN RICE AND SPINACH

Servings: 4 servings

Ingredients:

Steam fresh spinach
Brown rice
1 teaspoon Butter
½ Onion
Celery

Preparation:

Steam spinach; after spinach is cooked, approximately 5 minutes. Use excess water for cooking brown rice. Cook rice accordingly. In frying pan, saute onion (chopped small) and celery (chopped small) in pat of butter. After rice is cooked, add spinach

Recipe By :

BROWN RICE

Servings: 1 servings

Ingredients:

BRING TO A BOIL:
-in a small saucepan
¾ cub Water
1/3 cub Brown rice;
Simmer covered for 30minutes. Remove from heat.

ADD:
2 Figs; chopped
¼ teaspoon Nutmeg;

SERVE IN A SMALL BOWL WITH:
¼ cub Milk or yogurt(low-fat)

Preparation:

Food Exchange per serving: 2 ½ STARCH/BREAD EXCHANGES + 1 FRUIT EXCAHNGES + ½ MILK EXCHANGES; CAL: 282; PRO: 7gm; FAT: 1gm; CAR:
60gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master.

BROWN RICE & LENTIL STEW

Servings: 4 servings

Ingredients:

¾ cub Uncooked brown rice
½ cub Dry lentils; rinsed
½ cub Chopped onions
½ cub Sliced celery
½ cub Sliced carrots
¼ cub Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove; minced
1 Bay leaf
2 ½ cub Chicken broth
14 ½ ounce Canned peeled whole tomatoes undrained, chopped
1 tablespoon Cider vinegar

Preparation:

Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf.

Each serving provides: * 252 calories * 10.5 g. protein * 1.4 g. fat * 50.7 g. carbohydrate * 917 mg. sodium * 1 mg. cholesterol

Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

BROWN RICE & LENTIL STEW (VEGAN)

Servings: 4 servings

Ingredients:

¾ can Brown rice; uncooked
½ cub Dried lentils; rinsed
½ cub Chopped onions
½ cub Sliced celery
½ cub Sliced carrots
¼ cub Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove; minced
1 Bay leaf
2 ½ cub [stock]
14 ½ ounce Canned tomatoes, peeled; cut
1 tablespoon Cider vinegar

Preparation:

An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories) Source: USA Rice Council :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

BROWN RICE & SWEET CORN SALAD

Servings: 8 servings

Ingredients:

1 pound Brown rice, cooked
½ pound Sweet corn kernels, cooked(or 1 cup frozen corn,or 1 can of corn drained)
½ cub Finely chopped onion
½ cub Finely diced red pepper
½ cub Finely diced green pepper
2 large Firm guavas, finely diced(try kiwis or tart apples)
4 tablespoon Vegetable oil

Preparation:

Heat the oil in a alrge wok or pan and saute the onion until translucent.
Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill in the refrigerator and stir again before serving.
For a flavor accent, you may toss in a vinaigrette dressing. Each serving contains 372 calories, 0 cholesterol, 16 grams fat, 6 grams protein.

BROWN RICE & VEGETABLE SALAD

Servings: 4 servings

Ingredients:

1 medium Onion, finely chopped
1 each Garlic cloves, crushed
2 ounce Olive oil
8 ounce Long-grain brown rice
¾ pint Vegetable stock
1 teaspoon Salt
½ teaspoon Turmeric
8 ounce French beans
4 ounce Peas, fresh or frozen
4 ounce Corn, fresh or frozen
1 each Red bell pepper, chopped
4 ounce Peanuts -=OR=- cashews

Preparation:

Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into small chunks. Cook in boiling salted water until tender (I'd prefer to steam them). Drain well.

Cool the rice & vegetables & mix together with the bell pepper. Stir in half the nuts & place in a serving bowl. Sprinkle with the remaining nuts. Serve with an oil & vinegar dressing if liked.

Mary Norwak, "Grains, Beans & Pulses"

BROWN RICE & WHEAT BERRIES (VEGAN)

Servings: 1 servings

Ingredients:

2 ¼ cub Water
1/3 cub Wheat berries
1/3 cub Brown rice
1 tablespoon Saute fluid (pick your a
Compatible favoriet)
¼ cub Chopped scallion
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

In 2qt pan, boil water. Add berries, return to boil.
Reduce heat, simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50 minutes longer. 5 minutes before rice is finished, saute scallion until softened. Combi ne with rice and wheat mixture, along with spices.

Note: The original recipe called for 2 Tbs. pignoli (pine nuts), tosted in 1 Tbs butter, before adding the scallions. I simply eliminated them. I'll run both combinations through my recipe program, and re-post if it can be done <= 10% cff. The original recipe's 'Health Tip' suggested omitting salt, substituting unsalted margarine, and/or eliminating the nuts.

Posted by "Rob Ryerson"
<RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

BROWN RICE AND LENTIL STEW

Servings: 4 servings

Ingredients:

¾ cub Uncooked brown rice
½ cub Dry lentils; rinsed
½ cub Chopped onions
½ cub Sliced celery
½ cub Sliced carrots
¼ cub Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove; minced
1 Bay leaf
2 ½ cub Chicken broth
14 ½ ounce Canned peeled whole tomatoes undrained, chopped
1 tablespoon Cider vinegar

Preparation:

Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf.

Each serving provides:
* 252 calories
* 10.5 g. protein
* 1.4 g. fat
* 50.7 g. carbohydrate
* 917 mg. sodium
* 1 mg. cholesterol

Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

BROWN RICE AND LENTIL STEW (VEGAN)

Servings: 4 servings

Ingredients:

¾ can Brown rice; uncooked
½ cub Dried lentils; rinsed
½ cub Chopped onions
½ cub Sliced celery
½ cub Sliced carrots
¼ cub Snipped fresh parsley
1 teaspoon Italian seasoning
1 Garlic clove; minced
1 Bay leaf
2 ½ cub [stock]
14 ½ ounce Canned tomatoes, peeled; cut
1 tablespoon Cider vinegar

Preparation:

An easy-to-make entree that uses only one pan. Combine all ingredients in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Nutrition (per serving): 272 calories, Total Fat 2 g (8% of calories) Source: USA Rice Council :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

BROWN RICE AND SWEET CORN SALAD

Servings: 8 servings

Ingredients:

1 pound Brown rice, cooked
½ pound Sweet corn kernels, cooked(or 1 cup frozen corn,or 1 can of corn drained)
½ cub Finely chopped onion
½ cub Finely diced red pepper
½ cub Finely diced green pepper
2 large Firm guavas, finely diced(try kiwis or tart apples)
4 tablespoon Vegetable oil

Preparation:

Heat the oil in a alrge wok or pan and saute the onion until translucent. Add the diced green and red peppers and saute until tender. Reduce the heat and stir in the corn, rice, and finally the guava. Remove from heat and season to taste. Chill in the refrigerator and stir again before serving. For a flavor accent, you may toss in a vinaigrette dressing. Each serving contains 372 calories, 0 cholesterol, 16 grams fat, 6 grams protein.

BROWN RICE CASSEROLE

Servings: 6 servings

Ingredients:

4 cub Cooked brown rice
Half block of tofu
1 large Onion
2 medium Carrots
2 Celery stalks
1 Green pepper
2 medium Zucchini=OR=- other summer squash
6 ounce Mushrooms, wiped clean
1 tablespoon Olive oil
1 tablespoon Butter
3 Garlic cloves; finely chopped
1 teaspoon Nutritional yeast (optional)
1 teaspoon Ground cumin seeds
1 teaspoon Salt
1 cub Mushroom broth; -=OR=- Vegetable stock, or water
6 ounce Grated cheese(Jack, muenster, Cheddar or Gouda)
Pepper
Fresh herbs, for garnish(Parsley or Cilantro,Thyme, Marjoram)

Preparation:

COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces about ½-inch square. Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large. Cut the tofu into ½-inch cubes. Heat the olive oil and the butter and fry the onion over medium heat until it is lightly browned, about 5 minutes. Add the garlic, nutritional yeast, if using, cumin and salt. Stir until blended and cook for 1 minute.
Add the carrots, celery, green pepper and ½ cup of the liquid, cover pan, and braise the vegetables until they begin to soften, about 5 minutes. Add the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should be nearly, but not completely, cooked. If the pan gets dry while they cook, add a little more liquid. Preheat oven to 350F. Combine the vegetables with rice and cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole. Add a little more liquid to moisten. Cover with foil and bake ½ hour. Remove foil and bake 15 minutes. Garnish with fresh herbs.

BROWN RICE JAMBALAYA

Servings: 8 servings

Ingredients:

½ pound Diced ham or bacon (cutbacon crosswise into thinstrips)
4 Chicken legs (2 ½ pounds)
1 pound Cajun-style sausage
3 medium Garlic cloves, peeled
1 medium Onion, peeled, cubed
1 medium Green bell pepper, cored,cut in 1-inch squares
2 medium Tomatoes, peeled, cored,quartered
1 ½ cub Raw brown rice
½ teaspoon Each, dried oregano leaves,dried thyme leaves, file
Powder, ground black pepper
¼ teaspoon Each, cayenne pepper,ground cumin
3 cub Chicken broth
Salt
½ pound Peeled, deveined raw shrimp

Preparation:

I seem to remember you being involved in a conversation about brown rice a few months back... Here's something that you might find interesting.

Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered. Increase heat to medium and stir until cooked, about 5 minutes.

Remove chicken skin, cut meat off the bones and then cut boneless chicken into bite-size pieces. Add to kettle or skillet with bacon or ham and toss until color turns pale, about 4 minutes. Remove bacon or ham and chicken with a slotted spoon and put on paper toweling; set aside. Add sausage to kettle and brown all over, about 6 to 8 minutes; remove. Leave 2 tablespoons fat in kettle; pour off and discard remaining fat.

Insert metal blade in food processor. Mince garlic by adding to machine with motor on. Add onion and chop very coarsely with half second pulses. Add green pepper and process with half-second pulses until mixture is chopped to medium consistency. Add mixture to kettle and stir over low heat until softened, about 10 minutes.
Process tomatoes until pureed; set aside.

Add rice to ingredients in kettle and stir over low heat for 2 minutes. Then stir in oregano Thyme, file, black pepper, cayenne pepper and cumin. Add tomatoes and broth. Stir well and let mixture to boiling. Reduce heat to low, cover and cook rice mixture 15 to 20 minutes. Cut sausage into ¼-inch thick coin like slices. Mix sausage, ham and chicken pieces into rice. Cover and cook until rice is tender (rice may not absorb all the liquid) about 20 minutes longer. Taste and adjust seasoning, adding salt as needed. Stir shrimp into hot rice mixture, cover pot and let stand for 8 to 10 minutes. Serve rice with shrimp, meats and liquid.

Serves 8.

San Francisco Chronicle, date unknown.

Posted by Stephen Ceideburg; February 27 1991.

BROWN RICE PILAF

Servings: 4 servings

Ingredients:

½ teaspoon Instant chicken bouillon
1 cub Sliced fresh Mushrooms
¾ cub Brown Rice, quick cooking
½ cub Shredded Carrot
¼ teaspoon Dried Marjoram, crushed
¼ cub Thinly sliced Green Onion
2 tablespoon Snipped fresh Parsley

Preparation:

In a medium saucepan stir together bouillon granules and 1 cup water.
Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and dash pepper. Reduce heat and simmer, covered, for 12 minutes.
Remove from heat; let stand for 5 minutes. Add green onion and parsley; toss lightly with a fork. Serve immediately.
************************************************* Per serving: 104 calories, 3 g protein, 21 g carbohydrates, 1 g fat, 0 mg cholesterol, 105 mg sodium, 205 mg potassium.

BROWN RICE PILAF WITH VEGETABLES AND GARLIC

Servings: 6 servings

Ingredients:

1 tablespoon Olive oil
1 cub Chopped onion
1 ½ cub Brown rice
8 large Garlic cloves; pressed
3 cub Water
1 teaspoon Salt
1 cub Fresh green beans cut into 2-inch pieces
1 cub Yellow crookneck squash (cubed)
1 cub Broccoli florets
1 cub Fresh corn kernalsOR- frozen, thawed
1/3 cub Chopped red bell pepper
1 tablespoon Sesame seeds; toasted
2 teaspoon Light soy sauce

Preparation:

Heat oil heavy large skillet over low heat. Add onion; saute until golden and tender, about 10 minutes. Add rice and garlic; saute 1 minute. Add 3 cups water and salt; bring to boil. Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir.
Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice. Cover and cook until vegetables are crisp-tender, about 10 minutes. Remove from heat. Stir in red bell pepper and sesame seeds. Mix in soy sauce. Toss to coat.

BROWN RICE PUDDING

Servings: 6 servings

Ingredients:

1 cub Brown rice
10 tablespoon Apple juice, frozen
Concentrate
1 ½ cub Evaporated skim milk
2 Eggs
½ teaspoon Cinnamon
½ cub Raisins -- optional
Slivered almonds --
Optional

Preparation:

Cook rice as usual, but replace 6 Tbsp. water with 6 Tbsp. juice concentrate.
Beat the rest (not nuts) together in pot. Mix in rice . Cook 8-10 min.
till
thick, wtirring. Spoon into dishes and chill. Sprinkle with nuts, if desired.

Recipe By : My files

BROWN RICE PUDDING -1

Servings: 1 servings

Ingredients:

3 Eggs
2 cub Brown Rice -- cooked
½ cub Peanut Butter
1/3 cub Honey
1 tablespoon Cinnamon
2 cub Milk
½ cub Dates -- chopped
½ cub Raisins

Preparation:

Combine eggs, cooked rice, peanut butter, honey, and cinnamon; stir in milk, raisins, dates. Turn into a 10x6x2 baking dish; place first dish into a larger baking dish and add 1 inch water to the larger pan. Bake 25 minutes at 350 stir mixture; bake another 25 minutes. or until a knife inserted in the center comes out clean.

Good topped with whipped cream and peanuts.

Recipe By : Kathy Bradshaw <kbradshaw@ED.CO.SANMATEO.CA.US>

BROWN RICE ROYAL

Servings: 6 servings

Ingredients:

2 cub Sliced fresh mushrooms
½ cub Finely chopped green onions including tops
1 tablespoon Vegetable oil
3 cub Cooked brown rice cooked in beef broth

Preparation:

Cook mushrooms and onions in oil until tender. Add rice. Toss lightly.
Heat thoroughly.

Each serving provides:
* 119 calories
* 2.7 g. protein
* 2.7 g. fat
* 20.8 g. carbohydrate
* 292 mg. sodium
* 0 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

BROWN RICE SALAD

Servings: 1 recipe

Ingredients:

1/3 cub Vegetable oil
2 cub Uncooked brown rice
3 cub Vegetable stock or water (2 to 3 cups)
¾ cub French dressing (of choice)
2/3 cub Sliced water chestnuts
½ cub Thinly sliced red pepper (sweet)
¼ cub Minced onion
¼ teaspoon Garlic powder (optional)
⅛ teaspoon Italian seasoning (optional)
¾ pound Snow peas tips & strings removed
½ pound Fresh mushrooms thinly sliced

Preparation:

In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often.
Stir in the vegetable stock, cover the pan and reduce the heat to low.
Simmer until the liquid is absorbed about 1 hour. When the rice is cooked, toss it while still warm with ¼ cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another ¼ cup of dressing and toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water.
Let them stand 1 minute, then drain. Rinse with cold water and pat dry.
Cut the snow peas into 1" pieces and toss them with ¼ cup dressing with rice mixture.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

BROWN RICE SAUTE WITH PARSLEY AND SAGE

Servings: 8 servings

Ingredients:

1 ½ cub Brown rice
3 tablespoon Olive oil
2 each Onions, diced
4 each Carrots, shredded
1 tablespoon Sesame seeds
Salt and pepper, to taste
1 large Bunch fresh parsley, chopped
1 teaspoon Dried thyme
2 teaspoon Dried sage
1 tablespoon Soy sauce (opt'l.)

Preparation:

Wash the rice well under cold water, then place in a saucepan with water to cover by ¼". Bring to a boil over high heat, then turn the heat down low and cover tightly. Simmer until all water is absorbed, approximately 1 hour.
In a frying pan or wok, heat the oil and saute the onions until golden brown or even a bit burnt, about 8 minutes. Add the cooked rice to the onions. Stir in the carrots, sesame seeds, salt and pepper to taste, and the herbs. Stir-fry lightly for about 5 minutes. Mix in the soy sauce just before serving, if desired.

BROWN RICE SEAFOOD SALAD SUPREME

Servings: 1 servings

Ingredients:

½ pound Shrimp, cooked, shelled anddeveined
½ pound Bay scallops, cooked
2 cub Cooked brown rice
½ cub Red pepper, cut in juliennestrips
½ cub Peas, cooked
¼ cub Sunflower seeds
¼ cub Raisins
1 cub Jarlsberg cheese, cut injulienne stripsDressing (Recipe below)Crisp salad greens

Preparation:

In bowl, combine all ingredients except dressing and greens. Pour dressing over all and toss to blend. Cover and refrigerate at least 1 hour, to blend flavors. To serve, spoon onto crisp greens. Makes 4-6 servings.

Dressing

In medium bowl, combine 1 cup plain yogurt, ½ Cup chopped seeded cucumber, ¼ cup chopped green onion, 3 tablespoons lemon juice, 2 tablespoons light soy sauce and a generous dash of lemon pepper. Blend well.

From the files of Al Rice, North Pole Alaska. Feb 1994

BROWN RICE STEW

Servings: 8 servings

Ingredients:

2 ½ cub Chicken stock
1 cub Long-grain brown rice
28 ounce Tomatoes; canned
3 Carrots; sliced
3 Green onions, chopped
1 large Onion, chopped
1 Celery stalk; sliced
3 cl Garlic; chopped
1 Bay leaf
3 Knackwurst sausages; sliced
½ cub Parsley; fresh, chopped
1 teaspoon Dried oregano
1 teaspoon Dried basil
½ teaspoon Dried thyme

Preparation:

In 12-cup casserole, combine stock, rice, tomatoes, carrots, green and large onions, celery, garlic and bay leaf. Cover and microwave at High for 10 minutes or until boiling; stir.
Cover and microwave at Medium (50%) for 45-60 minutes or until rice is tender. Stir in sausages, parsley, oregano, basil and thyme; let stand, covered, for 15 minutes. Discard bay leaf.

Brunch Egg Casserole

Servings: 4 Servings

Ingredients:

5 large Eggs; beaten
½ teaspoon Baking powder
¼ cub Flour
¼ teaspoon Oregano
⅛ teaspoon Black pepper
8 ounce Monterey jack cheese; shredd
¼ teaspoon Salt
2 ounce Green chiles; chopped
2 tablespoon Butter
½ pound Ham; diced
½ pint Cottage cheese

Preparation:

Recipe by: rfc Preparation Time: 0:30 Preheat oven to 350. Melt butter. Beat eggs until light lemon-colored. Add flour and remaining ingredients. Pour into well-greased casserole dish. Bake 40 minutes, until knife inserted into middle comes out clean.

Brunch Enchiladas

Servings: 3 Servings

Ingredients:

2 tablespoon Olive oil
1 cub Ham; diced
2 Eggs
1 small Onion; diced
dash Salt
dash Pepper
2 tablespoon Butter
¼ cub White flour
½ cub Colby jack cheese; shredded
¾ cub Milk
Salsa

Preparation:

Saute ham and onion in olive oil. Add eggs and scramble. In small pan, heat butter and whisk in flour. Slowly add milk while whisking.
Heat until thickened and bubbly. Salt and pepper to taste. Heat tortillas on a griddle until soft and pliable, but do not allow to harden. Divide the egg mixture into three tortillas and roll. Pour the white sauce over and top with cheese. Serve with salsa on the side.

BRUNCH RICE

Servings: 6 servings

Ingredients:

1 teaspoon Margarine
¾ cub Shredded carrots
¾ cub Diced green pepper
¾ cub Sliced fresh mushrooms
6 Egg whites; beaten
2 Eggs; beaten
½ cub Skim milk
½ teaspoon Salt
¼ teaspoon Ground pepper
3 cub Cooked brown rice
½ cub Shredded Cheddar cheese
Corn tortillas (optional) warmed

Preparation:

Melt margarine in large skillet over medium-high heat until hot. Add carrots, green pepper, and mushrooms; cook 2 minutes. Combine egg whites, eggs, milk, salt, and black pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring 1-½ to 2 minutes. Add rice and cheese; stir to gently separate grains. Heat 2 minutes. Serve immediately or spoon mixture into warm corn tortillas, if desired.

Microwave Oven Instructions: Combine carrots, green pepper, mushrooms, and margarine in 2-½-quart microproof baking dish.
Cover and cook on HIGH 4 minutes. Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables. Cook on HIGH 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces. Stir in rice; cook on HIGH about 1 minute until heated through.

Each serving provides:
* 212 calories
* 11.4 g. protein
* 6.5 g. fat,
* 27 g. carbohydrates
* 2.5 g. dietary fiber
* 35.3 mg. sodium
* 79 mg cholesterol

NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used for calculation.

Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Buckeye Easter Candies

Servings: 1 Servings

Ingredients:

(Makes about 2 Dozen)
1 each 12 oz. jar creamy peanutbutter
2/3 cub Softened margarine
1 teaspoon Vanilla
1 pound Confectioner's sugar

Preparation:

Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture++ 6 oz. package semi-sweet chocolate chips 6 oz. package milk chocolate chips 3 T. melted paraffin OR, USE 1 package chocolate made for candy making. Drop onto wax paper to harden. Chill. i posted this sometime ago, and it started an echo-wide discussion on the use of petroleum byproducts in foodstuffs...few rocks were thrown, and we divided about equally on those who add the paraffin themselves and those who buy the prepared product, and pretend not to know that the paraffin is there...either way, these are good, and while you're at it, you might as well go ahead and make a double batch...

Submitted By SHARON STEVENS Submitted By KRISTIN TREMAYNE

Bumuellos

Servings: 3 Servings

Ingredients:

1 each Box Matzohs (10 oz.)
4 each Eggs
Cooking oil
Maple syrup
Chopped walnuts for garnish

Preparation:

Soak matzoh in cold water 15 minutes, until matzoh is saturated. Beat eggs in a large bowl. Grab the soggy matzoh by the handful and squeeze out excess water. Add mushy matzoh to the beaten eggs and mix. Pour ¾ inch of cooking oil in a skillet and heat until very hot. Drop batter into hot oil by heaping tablespoons. Fry until bottom is crispy brown, about 5 minutes; flip over and continue frying until crisp. Serve hot with syrup and garnish with walnuts.
Makes 3 dozen. NOTE: Traditional syrup is made from sugar, water and lemon juice, boiled until thick. SOURCE:*Yankee Magazine, April 1994 POSTED BY: Jim Bodle 12/94

PERCENT TOTAL CALORIES Submitted By *

BURGER MIX

Servings: 1 servings

Ingredients:

½ cub Dry chickpeas
½ cub Dry soybeans
½ cub Dry lentils
½ cub Yellow split peas
½ cub Brown rice
½ cub Rolled oats
¼ cub Whole wheat bread crumbs
¼ cub Cornmeal
1 ½ tablespoon Baking soda
Seasonings of your choice
(see note)

Preparation:

Put the ingredients 1-2 at a time in a blender, turn the blender on, and RUN FOR COVER (this is pretty noisy <g>). When everything is in powdered form, combine in a tupperware container and store in the fridge. Makes 4 cups of mix.

To make burgers, combine 1 c. burger mix and 2/3 c. HOT liquid (see note 2) and let sit for 15 minutes. On a plate, form into 3 thin patties. Use a spatula to move patties onto a nonstick-sprayed skillet and cook on both sides until lightly browned. Serve with your favorite burger fixins.

Note - Seasonings: You can use the herbs and/or spices of your choice, or consider using a dry soup mix run through the blender (I'll bet onion would be good). Also, try a dry FF salad dressing mix. Or a veggie boullion cube run through the blender. Other suggestions: onion powder, garlic powder, lemon pepper, basil, etc.

Note - Liquids: Try 1/3 c. water and 1/3 c. barbeque sauce - combine in bowl and nuke until hot , add to dry mix (note that burgers made with barbeque sauce will brown more quickly, so watch them!). Or try half water, half tomato juice, or half water and half white wine or marsala. Try to make sure that your liquids and seasonings have compatible flavors.

Other suggestions: The possibilities here are endless :)

Oriental: Burger mix with a little soy sauce in the liquid and some fresh ginger added to the mix, maybe a dash of rice wine.

Spanish: Cumin, red pepper, chili powder, or a dry taco seasoning mix.

Indian: Curry powder added to the mix.

Wine/garlic: Chopped garlic added to the mix, half water and half white wine for the liquid.

Potpourri: Make a batch of plain, unseasoned burger mix and add whatever seasonings strike your fancy as you're mixing it up! No need to commit to just one flavor for the whole batch!

From: <szfast@chip.ucdavis.edu>. Fatfree Digest [Volume 9 Issue 7] June 28, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Butternut Squash Souffle

Servings: 8 Servings

Ingredients:

2 cub Butternut squash,cooked,mash
1 cub Milk
1 Margarine stick
1 cub Sugar
3 Eggs
Flavoring as desired*

Preparation:

* - 1 teaspoon ginger is good, prehaps some cinnamon. Mix all ingredients and put in a baking dish. Cook at 350'F. for 40 minutes.
Stir once during baking.

CAJUN RED BEANS & RICE

Servings: 4 servings

Ingredients:

2 cub Red kidney beans, soaked
2 Bay leaves
1 ½ cub Onion, chopped
½ teaspoon Thyme
3 Garlic cloves, minced
¾ cub Fresh parsley, minced
1 cub Diced green bell pepper
1 teaspoon Salt
2 tablespoon Red miso
4 cub Freshly cooked brown rice
Chopped scallions to garnish

Preparation:

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

"Quick & Natural Rice Dishes"

CAJUN RED BEANS AND RICE

Servings: 4 servings

Ingredients:

2 cub Red kidney beans, soaked
2 Bay leaves
1 ½ cub Onion, chopped
½ teaspoon Thyme
3 Garlic cloves, minced
¾ cub Fresh parsley, minced
1 cub Diced green bell pepper
1 teaspoon Salt
2 tablespoon Red miso
4 cub Freshly cooked brown rice
Chopped scallions to garnish

Preparation:

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

"Quick & Natural Rice Dishes"

CAJUN-STYLE RED BEANS & BROWN RICE

Servings: 9 servings

Ingredients:

1 pound Dried pinto beans
2 cub Chopped yellow onion
1 cub Chopped green onions
1 cub Chopped green bell pepper
½ teaspoon Minced garlic
¼ teaspoon Red cayenne pepper
¾ teaspoon Ground black pepper
½ teaspoon Salt
¼ teaspoon Oregano
¼ Teasppon garlic powder
1 tablespoon Worcestershire sauce
3 dash Tabasco sauce
6 ounce Can of tomato paste
¼ teaspoon Thyme
1 teaspoon Celery flakes
6 cub Cooked brown rice

Preparation:

(This is real good and hot, so you may want to tone down hot spices and add them last, to taste, if you can't tolerate the spicy heat.)

Wash beans and then soak for 12 hours. (I never soak beans and never have any gas unless I eat them with milk.)

Drain water. Fill a large pot with beans; add water to ½ inch above beans level. Add remaining ingredients except rice; cook over low heat 2 to 2 ½ hours, covered. Serve over cooked brown rice.

Nutritional information per serving: 260 calories 5 percent fat (1.3 grams) 77 percent carbohydrate 18 percent protein

I got this recipe from the January 94 issue of Shape magazine, in an article about the Cooper Clinic (I believe it's in Texas). I didn't want to post without trying first, So last weekend I tried it and it's wonderful!

mingram@madam.west.sun.com (Judy Mingram - SunSelect)

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Calcium Rich: Orange French Toast with Honey

Servings: 1 Servings

Ingredients:

¼ cub Plain yogurt, low fat ¼ ts Vanilla
1 teaspoon Liquid honey 1 pn Salt
1 Egg 2 sl White or whole wheat bread
1/3 cub Skim milk ½ ts Margarine
½ teaspoon Orange rind, grated Ground nutmeg

Preparation:

In small bowl, combine yogurt and honey; set aside.

In shallow bowl, beat together egg, milk, orange rind, vanilla and salt.
Dip each bread slice into egg mixture, coating each side well.

In large nonstick skillet, melt margarine over medium heat; cook bread for 2 minutes per side or until golden brown.

Sprinkle with nutmeg.

Per serving: about 335 calories, 17 g Protein, 10 g fat, 45 g carbohydrate excellent source of calcium good source of iron Source: Canadian Living [magazine] Nov 94 also appears in "Choice Menus" Macmillan Canada, 1993 by Marjorie Hollands and Margaret Howard

[-=PAM=-] PA_Meadows@msn.com

Calcium Rich: Orange French Toast with Honey

Servings: 1 Servings

Ingredients:

¼ cub Plain yogurt, low fat
1 teaspoon Liquid honey
1 Egg
1/3 cub Skim milk
½ teaspoon Orange rind, grated
¼ teaspoon Vanilla
1 pinch Salt
2 slice White or whole wheat bread
½ teaspoon Margarine
Ground nutmeg

Preparation:

In small bowl, combine yogurt and honey; set aside.

In shallow bowl, beat together egg, milk, orange rind, vanilla and salt. Dip each bread slice into egg mixture, coating each side well.

In large nonstick skillet, melt margarine over medium heat; cook bread for 2 minutes per side or until golden brown.

Sprinkle with nutmeg.

Per serving: about 335 calories, 17 g Protein, 10 g fat, 45 g carbohydrate excellent source of calcium good source of iron Source:
Canadian Living [magazine] Nov 94 also appears in "Choice Menus" Macmillan Canada, 1993 by Marjorie Hollands and Margaret Howard

[-=PAM=-] PA_Meadows@msn.com

CALIFORNIA ALMOND PILAF

Servings: 6 servings

Ingredients:

1 cub Uncooked brown rice
¼ cub Seedless raisins
1 tablespoon Dehydrated chopped onion
2 teaspoon Chicken bouillon granules
1 tablespoon Butter or margarine
¼ teaspoon Ground white pepper
2 cub -Water, or up to...
2 ¼ cub Water
1/3 cub Slivered almonds; toasted

Preparation:

Combine all ingredients except almonds in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50 minutes, or until rice is tender and liquid is absorbed. Remove from heat. Add almonds and fluff with fork.

Microwave Oven Instructions: Combine all ingredients except almonds in deep microproof baking dish. Cover and cook on HIGH (maximum power) 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes. Add almonds and fluff with fork.

Each serving provides:
* 198 calories
* 4.3 g. protein
* 6.7 g. fat
* 31.3 g. carbohydrate
* 409 mg. sodium
* 6 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

CALIFORNIA BROWN RICE SALAD (VEGAN)

Servings: 6 servings

Ingredients:

16 ounce California fruit cocktail
1 cub Brown rice
1 Tomato; diced
1 cub Sliced celery
½ cub Sliced green onions
2 tablespoon Red wine vinegar
1 tablespoon Vegetable oil
1 tablespoon Dijon mustard
½ teaspoon Tarragon
⅛ teaspoon Garlic powder

Preparation:

Drain fruit cocktail, reserving ¼ cup liquid; save remainder for other uses. Cook rice according to package directions; chill thoroughly. Toss rice with fruit cocktail, tomato, celery and green onions.
Combine reserved fruit cocktail liquid with vinegar, oil, mustard, tarragon and garlic powder. Stir into rice mixture; chill for flavors to blend.
Nutrition (per serving): 199 calories Total Fat 4 g (16% of calories) Source: The Canned Fruit Promotion Service :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

California Style Huevos Rancheros

Servings: 4 Servings

Ingredients:

1 tablespoon Olive oil
½ Medium-size onion, chopped
¾ cub Tomato juice, OR ½ cuptomato sauce thinned with 2
Tbsp water
1 small Clove garlic, minced
3 Whole chiles, parched,peeled and chopped, OR 4 oz
Canned whole green chiles,chopped
¾ teaspoon Ground cumin
¼ teaspoon Ground Mexican oregano
½ teaspoon Salt
4 Corn tortillas
4 To 8 eggs
2 Avocados, peeled and thinlysliced lengthwise
½ cub Grated Monterey Jack orCheddar cheese
4 Lettuce leaves, coarselychopped

Preparation:

...Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch.

1. In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent. Add tomato juice, garlic, chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point.

2. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven. At the same time, warm the extra tortillas you are serving as bread.

3. Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion. As you stir, slide the egg from the cup into the water. Cover the pan when all eggs have been added.

4. To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted.

Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves.

Makes 4 servings.

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 6/93

CAMP TUNA AND RICE

Servings: 4 servings

Ingredients:

2 can Tuna; and liquid
1 cub Quick-cooking brown rice
2 tablespoon Instant dried onikon
2 tablespoon Green pepper flakes
1 ¾ cub Boiling water

Preparation:

Heat tuna in its oil in a skillet. Add remaining ingredients and bring to a boil. Cover and cook 15 to 20 minutes.

From: The Tuna Cookbook Charrin' off the Ol' Point..from the O :-)

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 08-14-93 (11:13) Number: 63443 From:
LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

Campbelled Eggs

Servings: 4 Servings
Nacho cheese soup brings agreat new taste to thisclassic recipe.
1 can (11 oz.) Campbell'sCondensed Nacho CheeseSoup/Dip
Cream of Chicken Soup orCream of Mushroom Soup
8 each Eggs
Chopped fresh parsley forgarnish
In 3-qt. microwave-safecasserole, stir soup untilsmooth. Add
Eggs; beat until smooth.
Cover with lid; microwaveon HIGH 6-½ min. oruntil eggs are nearly
Set, stirring 3 timesduring cooking. Letstand, covered, 2 min.
Garnish with parsley.
Serves 4

Canadian Souffles

Servings: 6 Servings

Ingredients:

1 tablespoon Butter
3 tablespoon Parmesan cheese, grated
6 Eggs, separated
8 ounce Cream cheese (soft)
1 cub Grated cheddar cheese
½ cub Sour cream
3 tablespoon Chopped pimento
1 tablespoon Chopped chives
¾ teaspoon Dry mustard
¾ pound Canadian bacon, diced

Preparation:

Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean.

Canel Eyroun (Figs Stuffed with Cinnamoned Eg

Servings: 12 Servings

Ingredients:

12 Figs
4 Eggs, hard boiled
1 tablespoon Cinnamon
¼ teaspoon Salt
½ teaspoon Basil, fresh
2/3 cub Flour
½ cub Oil

Preparation:

With a spoon or fingers, make a crater in the side of each fig.
Chop eggs finely, add cinnamon, salt and basil to eggs and blend in well, and stuff each fig with some of the egg mixture.
Lightly dredge each fig in flour.
Saute in heavy skillet in hot oil for 4 - 6 minutes, until golden brown. Drain. Serve warm.
Source: Fabulous Feasts, by Madeleine Pelner Cosman.

Cannoli Filling

Servings: 25 Servings

Ingredients:

2 pound Ricotta
1 ½ cub Powdered sugar
4 teaspoon Vanilla
½ cub Citron
½ cub Orange peel;candied
4 ounce Chocolate;sweet

Preparation:

Process ricotta, powdered sugar and vanilla in food processor until smooth. Add citron, peel, and broken up chocolate and process with short bursts just until chopped. Use to fill cannoli shells, garnishing ends with finely chopped almonds or other nuts.
Variations: Fluffy Riccota Filling: Fold in 1 cup heavy cream, beaten until stiff. Pistachio Filling: To either of the above fillings add a few drops of green food coloring to tint pale green. Garnish ends of filled shells with chopped pistachio nuts.

Caramel Pudding with Passion Fruit

Servings: 4 Servings

Ingredients:

1 cub Sugar
1 cub Water
1 cub Sauterne
1 ¼ cub Heavy cream
5 Egg yolks
2 Whole eggs
1 ½ cub Sugar
Heavy cream (in Australia, they have double cream, which is thick)
1 ½ cub Passion fruit, spooned from shells and chilled

Preparation:

In saucepan, combine 1 cup sugar and 1 cup water. Boil until mixture reaches a golden brown color. "Arrest" the caramel by placing the pot in cold water. While hot, pour caramel into individual pudding molds (4 to 6, depending on size), running the caramel up the sides. In a saucepan over medium-high heat, reduce sauterne to half; cool. In mixing bowl, mix 1 ½ cups sugar, egg yolks, whole eggs with cooled sauterne and cream. Pour evenly into prepared molds. Bake in water bath 30 to 40 minutes at 350 degrees, until set. Cool then chill (make day before serving). To serve, unmold puddings on individual serving plates. On one side, spoon heavy cream. On the other, spoon passion fruit. Makes 4 to 6 servings. Preparation time: 15 minutes Baking time: 30 to 40 minutes

Caramel Sweet Potato Casserole

Servings: 6 Servings

Ingredients:

1 large Egg White (about 4 med)
½ cub Evaporated Skim Milk ½ c Dates -- pitted, chopped
3 cub Sweet Potatoes, Mashed -- 2 tb Maple Syrup
Cooked

Preparation:

In med. mixing bowl, whip together egg white and evaporated skim milk. Add yams; stir till smooth. Add dates to mixture and mix well. Spoon mixture into a 1 ½ qt caserole.

For topping, pour maple syrup over top of mixture in casserole. Bake in a 350 deg. F. oven for 25 to 30 min. or until hot.

NOTES : Adapted to fatfree from original recipe.

Cal. 188.9 Fat 0.4 g Carbs 43.6 g Protein 4.5 g Sodium 102 mg Dietary Fiber 4.8 g CFF 1.7%

Recipe By : Linda Verillo from Better Homes and Gardens Dec. 1993

Converted to MM format by Dale & Gail Shipp, Columbia Md.

Caramelized Onion Pizza

Servings: 16 Wedges

Ingredients:

2 medium Onions thinly sliced
2 tablespoon Butter
1 package (10 oz) refrigerated pizzacrust dough
1 cub (4 oz) shredded mozzarellacheese

OPTIONAL INGREDIENTS:
Shredded fresh basil
Crushed dried basil
Chopped sun-dried tomato
Minced red bell pepper

Preparation:

In large skillet over medium to medium-low heat, cook onions in butter about 20 minutes until soft and lightly browned, stirring occasionally. Cool. If desired, onion can be prepared to this point and refrigerated, covered, up to 2 days. Let them come to room temperature before proceeding with recipe. Preheat oven to 425 degrees. Unroll pizza dough. Cut in half. Shape each half in 8-inch circle on ungreased cookie sheet. Top each with half the move, mozzarella and parmesan cheese. Sprinkle with toppings. Bake in preheated oven about 15 minutes or until crusht begins to brown lightly and cheese is melted. Cut each pizza in 8 wedges. Serve warm.

Each wedge: 88 calories, 4 g protein, 4 g fat and 9 g carbohydrate

Posted by: Vern Hoffman GOB&G Hangout (314)423-1662

Source: County Star Journal 11/1/95

Carrot Quiche

Servings: 8 Servings

Ingredients:

For the dough: ½ c Meatbroth, instant
9 ounce Flour ½ bn Parsley,chopped
1 Egg 9 oz Whip cream
5 ounce Butter 8 oz Grated Cheese(Edamer)
1 pinch Salt Salt, pepper
18 ounce Dry beans for baking only 1 ts Coriander, ground
For The Filling: 4 Thin slices Canadian Bacon
22 ounce Carotts,young, fresh
1 .Take the flour, egg, butter, salt and 1-2 tablespoons water and knead a
dough out of it. Let cool in the fridge for 60 minutes.

Preparation:

2.Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin slices. Cook in the broth for 6-8 minutes, drain in a colander and let cool.

3. Roll out the dough, round to fit the quiche pan.Press the rim down good.
Prick the bottome with a fork many times, cover with a piece of waxpaper and fill in the beans. Bake in preheated oven at 220 deg. for 10 minutes, take the beans and waxpaper out and put the carrot slices in the bottom of pan. Put the halved carrotts on top like a star.

4. Sprinkle 1 tablespoon parsley all over.

5. Mix eggs, pepper, salt, coriander, cheese and cream together and add.

6. Cut the bacon and form into rolls, put between carrot star.

7. Bake in preheated oven at 200 degrees C 20 - 25 minutes.

8. Sprinkle the leftover parsley all over and serve warm.

Out of Freizeit Revue magazine Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120

CARROT-RICE PUREE

Servings: 1 servings

Ingredients:

2 tablespoon Brown rice, uncooked
6 Carrots, scrubbed andchopped in small pieces
1 1/3 cub Water

Preparation:

From "Baby's First Helpings" by Chris Casson Madden ISBN: 0-385-19143-X

A nutritious, smooth dish with a bit of texture for older infants.

(or broth or leftover ooking liquid from cooking vegetables) 1 teaspoon sweet butter (optional)

Place rice and carrots in a saucepan with the water and cover. Simmer until the water is absorbed--about 30 to 40 minutes. When cool enough to handle, puree in blender or food processor with butter until smooth Refrigerate, or freeze leftovers in ice cube tray.

Makes 1-1/ cups

CASCO BAY RICE

Servings: 6 servings

Ingredients:

1 cub Long-grain brown rice --
Uncooked
6 ounce Artichoke hearts --
Marinated
1 medium Red onion -- minced
3 tablespoon Sherry
1 cub Dry white wine
8 ounce Medium shrimp -- peeled &
Deveined
1 teaspoon Dried basil
1 teaspoon Salt
Fresh ground black pepper --
To taste
6 ounce Crabmeat
1 medium Tomatoes, red ripe -- diced

Preparation:

Cook rice according to package directions to make 3 cooked cups. Drain artichoke hearts and reserve marinade. Chop artichokes and set aside.
In a large skillet, heat reserved marinade for 20 seconds and add onion.
Over medium heat, cook onion until dark golden brown, about 3 to 5 minutes. Add sherry and wine and bring to a boil. Add shrimp, basil, salt and pepper and cook for 5 minutes. Add crabmeat, tomatoes and cooked rice, tossing to mix evenly. Serve hot.

Recipe By :

CASHEW AND TOMATO BROWN RICE

Servings: 8 servings

Ingredients:

3 tablespoon Sun Dried Tomato OILor olive oil
2 Onions; chopped
3 Garlic Cloves; chopped
3 Ribs of Celery; chopped
2 Carrots; peeled, shredded
1 ½ cub Brown Rice
12 Sun Dried Tomatoespacked in oil, drainedand chopped
1 can Tomatoes; 28oz Can; choppedwith their juice
2 cub Vegetable Stock
Peel of 2 lemons; gratedno white attached
Juice of 2 Lemons
1 cub Cashews; coarsely chopped
¼ cub Basil; chopped
Salt and Pepper to taste

Preparation:

In a large Dutch oven, heat the sun dried tomato oil until fairly hot.
Add the Onions, Garlic, Celery, and Carrots, Cook over medium heat for 10 minutes or until the
vegetables soften.
Stir in the brown rice and cook until the rice begins to puff slightly, about 5 minutes longer.
Stir in the sun dried tomatoes, the chopped tomatoes with the juice and the vegetable stock.
Cover and simmer for 20 minutes.
Remove the cover, stir in the Lemon Peel, Lemon Juice, Cashews and Basil.
Cook an additional 15 to 20 minutes or until the rice is tender and most of the liquid has been absorbed.
Season to taste with salt and pepper.
Mike and Karen Stock 3/12/95
Comment, grate the carrot large, and mince the garlic fine.
Brown the onions well but do not blacken....
This is a keeper. It would work with peanuts, I think......

Cauliflower & Roquefort Soup

Servings: 4 Servings

Ingredients:

4 tablespoon (½ stick) butter
1 medium Onion, chopped
1 medium Cauliflower
1 large Boiling potato
1 quart Chicken broth
2 tablespoon Snipped chives
½ teaspoon Herbes de Provence
Few drops liquid pepperseasoning
1 cub Heavy cream
2 Egg yolks, room temperature
2 tablespoon Armagnac
½ pound Roquefort, crumbled

Preparation:

From Food and Wines of France, Inc.

Chives for garnish

Melt butter in large, heavy Dutch oven over moderately high heat and saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile, halve and core the cauliflower. Reserve some flowerets and chop remainder to total about 6 cups. Peel and dice potato. Add cauliflower and potato to Dutch oven; cook, stirring, for 1 minute.
Add chicken broth, chives, Herbes de Provence and red pepper seasoning. Bring to boil; cover; lower heat and simmer for 10 minutes, or until vegetables are just tender. Cool slightly. Puree all but 1 ½ cups mixture in food processor or blender in batches; return to pan. In a small bowl, blend cream, yolks and Armagnac; add 1 cup of the hot soup, beating constantly with wire whip. Return to pan; add half of crumbled Roquefort. Heat very slowly, stirring constantly, until cheese melts and soup thickens slightly. Do not allow soup to boil. Garnish soup with reserved cauliflowerets, crumbled Roquefort and chives.

Makes 4 to 6 servings.

Posted by Alison Meyer. Courtesy of Fred Peters.

Cauliflower Cheese Souffle

Servings: 4 Servings

Ingredients:

2 cub Chopped cauliflower
Water
2 ½ tablespoon Butter
2 ½ tablespoon Flour
1 ½ cub Warm milk
Salt
½ cub Grated Gouda cheese
6 Eggs, separated

Preparation:

Steam cauliflower above water until tender,cool slightly and chop fine;set aside.Melt butter in a saucepan.Stir in flour over low heat, cook and stir for a couple of minutes or until golden brown.Remove from heat and stir in milk,beating with a wire whisk to make very smooth.Return to heat and bring to a quick boil,then reduce heat to simmer.Add cheese and salt.Cook for 3 to 4 minutes or until thickened, stirring all the time;remove from heat. Now separate eggs and beat yolks,adding white sauce slowly,then stir in cauliflower.Beat egg whites until stiff.Fold into mixture and spoon into a greased 2 qt.souffle dish. Bake in a pan of hot water in a preheated 375 degree oven for 35 to 40 minutes.Serve immediately.Makes 4 to 5 servings.

Chalupa Dip

Servings: 4 Servings

Ingredients:

3 Avocados
2 teaspoon Lemon Juice
½ teaspoon Salt
¼ teaspoon Pepper
8 ounce Sour Cream
½ cub Mayonnaise
1 package Taco Seasoning Mix
½ cub Green Onion (Chopped)
3 Tomatoes (Chopped/Drained)
8 ounce Cheddar Cheese (Grated)

Preparation:

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix.
In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

Chanterelle Scramble

Servings: 4 Servings

Ingredients:

8 ounce Chanterelle mushrooms 2 oz Butter
8 each Eggs 1 x Freshly ground pepper

Preparation:

Thinly slice the chanterelles (pfifferlingen) 4-8 oz. or as many as found.
Melt the butter in a heavy saucepan on a low heat. Mix ub tge chanterelles and cook them for 10 minutesm stirring occasionally.

While they are cooking, beat the eggs with the pepper. Stir them into the mushrooms and keep stirring on a low heat until they are set to a creamy creamy.

Chanterelle mushrooms go superbly with eggs to make a dish of creamy yellow colours. Lightly boiled potatoes or wholewheat bread and butter are better accompaniments than toast.

DUFF, Gail
The Countryside Yearbook,
A Cook's Calendar
Van Nostrand Reinhold Company, New York
1982 Submitted by John Hartman
Indianapolis, IN

Chard and Parsley Quiche with Two Cheeses

Servings: 6 Servings

Ingredients:

For the pastry shell: 1 tb Olive oil
2 cub All-purpose flour, 1 cl Garlic; minced
Plus extra for working the d 1 ½ c Heavy creamough ½ ts Salt
1 teaspoon Salt ½ ts Freshly ground black pepper
½ cub Unsalted butter; chilled 3 Eggs
3 tablespoon Margarine; chilled 1/3 c Belpaese or similar mild,
6 tablespoon Ice water -soft cheese
For the filling: Cut into ½ inch cubes
6 Medium-size chard leaves ¼ c Freshly grated parmesan
Thick middle ribs removed -cheese
1 bunch Flat-leaf parsley; stems 2 ts Butterremoved

Preparation:

Recipe by: "France: The Vegetarian Table" To make the pastry shell, sift together the flour and salt into a bowl. Cut the chilled butter and margarine into ½-inch chunks and add them to the flour mixture. Using a pastry blender or 2 knives, cut in the butter and margarine until the mixture forms pea-size balls. Add the ice water, 1 tablespoon at a time. At the same time, turn the dough with a fork and then with your fingertips just enough to dampen it. This method will help to keep the pastry light and flaky. Do not overwork the dough or it will become tough. Gather the dough into a ball, wrap it in aluminum foil or plastic wrap and refrigerate for 15 minutes. (The chilling will make it easier to roll out.) Preheat the oven to 475 degrees.

To prepare the crust: On a lightly floured work surface, roll out the chilled dough into a round about 11 ½ inches in diameter and ⅛ inch thick. Drape the pastry over the rolling pin and carefully transfer it to a 9-to-10-inch tart pan. Unfold it from the pin and press it gently into the pan. Trim off the overlap even with the pan's rim. Line the tart shell with aluminum foil and then add a layer of pastry weights or dried beans. Place the weighted pastry pan on a baking sheet. Place both i n the preheated oven to bake partially, until faintly golden, 8 or 9 minutes. Remove from the oven, lift out the weights, remove the aluminum foil, and let the crust cool completely on the baking sheet. Reduce the oven heat to 375 degrees.

To make the filling, arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes. The leaves should retain their pretty green color but be greatly reduced in volume. Remove the chard from the steamer and squeeze the leaves to extract any water. Cut the chard into chiffonade strips by stacking the leaves, rolling them up into a thin cigar shape and then cutting them crosswise in thin shreds. Set aside.

Steam the parsley leaves as you did the chard, but for 3 to 5 minutes.
Remove from the steamer and squeeze dry. Mince the parsley. Again squeeze the chard and parsley to remove excess water. Set aside.

Warm the olive oil in a skillet over low heat. Add the garlic and saute until just soft, 1 or 2 minutes. Add the chard and parsley, reduce the heat to very low and cook, turning often, until the greens have absorbed the oil, about 5 minutes. Remove from the heat and set aside.

In a large mixing bowl, combine the cream, salt, pepper and eggs. Beat lightly, then add the olive oil-infused greens and the cheeses.

With the partially cooked shell in place on the baking sheet, fill it as full as possible with the mixture without spilling any over the top. Cut the butter into bits and dot the top of the quiche.

Place in the preheated 375-degree oven and bake until the filling is puffed and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes.

Remove from the oven and serve immediately or let cool to room temperature.
Cut into wedges to serve.

Per serving: 506 calories, 27 gm carbohydrates, 184 mg cholesterol, 609 mg sodium, 10 gm protein, 40 gm fat, 22 gm saturated fat

Chartreuse of Eggs, Larousse Gastronomique, A

Servings: 6 Servings

Ingredients:

6 large Cabbage leaves
1 cub Carrot, diced
1 cub Turnip, diced
1 cub Green beans, sliced intothin rounds
1 cub Peas
3 tablespoon Butter
6 Eggs

Preparation:

Did you know that the Carthusian monks also lent their name to a style of cooking in which cabbage figures prominently (they are supposed to be vegetarians, but nowadays the term is used for any of a number of dishes with cabbage or lettuce as a major ingredient).

Preheat oven to 350. Have a large flattish pan half filled with hot water inside.

Braise the cabbage leaves in a little salted water.

Boil the vegetables for a few minutes until crisp tender (add the peas 1 min before end of cooking). Drain thoroughly. Toss in 2 T butter over a high flame. Let cool.

Thickly butter 6 individual souffle cups and press a little more than ½ c vegetables into the bottom and sides, lining completely. Break an egg into each cup. Set cups into pan with hot water. Cook until eggs are set.

Put a cabbage leaf on each serving plate, and unmold vegetable and egg over it. The butter is the only sauce.

Chayote & Potato Au Gratin

Servings: 4 Servings

Ingredients:

2 medium Chayotes
2 medium Red potatoes; chopped (about 2 cups)
2 tablespoon Margarine or butter
4 teaspoon All-purpose flour
¼ teaspoon Salt
⅛ teaspoon Ground nutmeg
1 cub Milk
1 tablespoon Chopped pimiento
Salt and pepper; to taste
¾ cub Soft bread crumbs (1 slice)
¼ cub Finely shredded or gratedParmesan cheese
1 tablespoon Margarine or butter; melted

Preparation:

In a large saucepan, cook whole chayotes, covered, in enough boiling salted water to cover, about 40 minutes or until tender. Drain. When cool enough to handle, halve chayotes lengthwise. Use a spoon to remove seeds. Scoop out pulp to within ½" of skin; discard pulp.
Set aside halves.

Meanwhile in a medium saucepan, cook potatoes, uncovered, in boiling salted water for 5 to 7 minutes or until tender. Drain and set aside.

In the same medium saucepan, melt margarine or butter; stir in flour, salt and nutmeg. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in potatoes and pimiento.

Season the insides of chayote halves lightly with salt and pepper.
Place halves, cut side up, in a 2 quart square baking dish. Spoon potato mixture into halves.

In a small bowl, toss together the bread crumbs, Parmesan and the 1 tb. melted margarine. Sprinkle atop the chayote halves (can be refrigerated at this point). Bake at 350 F., uncovered, for 25 minutes or until light brown and heated through.

Nutrition facts per serving: 268 calories; 12 gm total fat (2 gm saturated fat); 9 mg cholesterol; 396 mg sodium, 34 gm carbohydrates, 3 gm fiber and 8 gm protein. Daily Values: 65% vitamin A; 39% vitamin C; 15% calcium and 14% iron.

"To fix ahead, prepare the filling and spoon it into chayote halves; cover and refrigerate for up to 4 hours. Simply add a few extra minutes to the baking time to heat through."

From Joy Taylor's "Winter Fresh: Best-of-the Season Recipes" article in "Better Homes and Gardens," Vol. 74, No. 3. Pg. 212. Electronic format by Cathy Harned.

Cheddar & Broccoli Appetizers

Servings: 30 Servings

Ingredients:

10 ounce Frozen chopped broccoli*
8 ounce Whole kernal corn; drained
¼ cub Onion; chopped
½ cub Walnuts; coarsely chopped
½ cub Milk
¼ cub Butter; melted
2 Eggs
½ cub Bisquick
¼ teaspoon Garlic salt
1 cub Cheddar cheese; shredded

Preparation:

*Thaw and drain the broccoli. Heat oven to 375.

Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high.

Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min.; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares.
Makes 30 appetizers.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Cheddar Bread

Servings: 1 Servings

Ingredients:

-PNewton vkbb14a
1 ½ Pound Loaf 1
¾ cub Water ½
1 ¼ teaspoon Salt ¾
1 ½ large Eggs 1
3 cub Bread flour 2
1 cub Grated Cheddar Cheese 2/3
2 tablespoon Dry milk powder 1 ½
2 tablespoon Sugar 1 ½
2 teaspoon RapidRise Yeast 1 ½

Preparation:

Put in pan according to custom. 4/93 Fleischmann's BEST-EVER BREADS

Cheddar Cheese & Cauliflower Soup

Servings: 4 Servings

Ingredients:

4 tablespoon Butter
3 medium Carrots, cut into small dice
3 medium Celery stalks, cut intosmall dice
1 medium Onion, minced
3 tablespoon Flour
1 ½ cub Chicken stock or cannedchicken broth
½ small Cauliflower, trimmed and cutinto
Florets (2 cups)
8 ounce Mild cheddar cheese, grated(2 cups); plus
2 ounce Cut into small dice forgarnish (½ cup)
1 ½ cub Half-and-half
¼ teaspoon Cayenne pepper
Salt

Preparation:

NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese.

Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened.
Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute.

Stirring constantly, gradually add stock and then the cauliflower.
Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break.) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste.

To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately.

Makes 4 seervings.

[ COOKS Magazine; Oct 1989 ]

Posted by Fred Peters.

Cheddar Cheese Soup

Servings: 4 Servings

Ingredients:

4 cub Chicken broth
5 tablespoon Butter
4 tablespoon Flour
2 Carrots, peeled and diced
4 Green onions, diced
6 ounce Grated cheddar cheese
2 Sprigs parsley, chopped
2 To 3 oz ham, diced
Tabasco sauce
Bacon bits
Salt & pepper to taste

Preparation:

Servings: 4

Heat chicken stock. Melt 3 Tbsp butter; saute carrots and onions until tender. Add to broth. Make white roux with 2 Tbsp butter and 4 Tbsp flour. Add to stock. Add cheddar cheese, parsley, ham and 1 drop tabasco sauce. Season to taste. Heat until cheese is melted.
Top with bacon bits when served.

Makes 4 8-ounce servings.

Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The Woolen Mill Inn, Cedarburg, WI.

Posted by Sallie Krebs. Courtesy of Fred Peters.

Cheddar Mushroom Open-Face Sandwich

Servings: 6 Servings

Ingredients:

1 ½ cub Mushrooms; fresh, chopped 2 t Butter; melted
1 each Egg; lg, beaten 1 t Oregano
1 cub Cheddar; md sharp, shredded 6 ea Dk. rye bread slices;toasted
12 each Tomato; slices, thin 1 x Celery salt
1 Parsley

Preparation:

Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.

Cheddar Mushroom Open-Face Sandwich

Servings: 6 Servings

Ingredients:

1 ½ cub Mushrooms; fresh, chopped
2 teaspoon Butter; melted
1 each Egg; lg, beaten
1 teaspoon Oregano
1 cub Cheddar; md sharp, shredded
6 each Dk. rye bread slices;toasted
12 each Tomato; slices, thin
1 Celery salt
1 Parsley

Preparation:

Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve.

Cheddar-Potato-Broccoli Soup

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
1 cub Chopped onions
1 1/3 pound Potatoes, peeled, cut into¾-inch cubes
2 ½ cub Boiling water
2 Chicken bouillon cubes
10 ounce Frozen broccoli cuts, thawedand drained
6 ounce Shredded Cheddar cheese
Salt and pepper to taste

Preparation:

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

Cheese & Egg Scallop

Servings: 1 Servings

Ingredients:

3 Eggs, hard boiled, chop fine
¼ pound Cheddar cheese, fine grated
3 tablespoon Butter
3 tablespoon Flour
1 cub Milk
½ cub Bread crumbs

Preparation:

Make white sauce of butter, milk and flour. Add eggs and cheese. Put fresh bread crumbs in buttered dish and fold in cheese mixture. Cover with cracker crumbs and butter. Bake in hot oven 10 minutes.

Lillian Farnham, Dorcas #41

The Maine Rebekahs Cookbook, 9th Edition, 1951 Typed by: Bob 8-{)

CHEESE & RICE CASSEROLE

Servings: 4 sweet ones

Ingredients:

2 ½ cub Brown Rice, cooked
3 Green Onions (scallions),
Chopped
1 cub Lowfat Cottage Cheese -or-
Hoop Cheese
1 teaspoon Dried Dill
¼ cub Parmesan Cheese, grated
½ cub Lowfat Milk

Preparation:

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes.

Serves 4

One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium:
682 Potassium: 203 Cholesterol: 10

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + ½ Milk Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

CHEESE & RICE CASSEROLE ADA

Servings: 4 servings

Ingredients:

2 ½ cub Brown rice;cooked
3 Green onions; chopped
1 cub Lowfat cottage cheese;
1 teaspoon Dried dill;
¼ cub Parmesan cheese; Grated
½ cub Lowfat milk;

Preparation:

Combine all ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake at 350 F for 15 to 20 minutes.

From the ADA Holiday Cookbook by Dr. Betty Wedman.

one serving = 2 bread exchanges + 1 lean meat + ½ milk exchange = 235 cal, 35 CHO, 14 PRO, 4 fat, 682 Na, 203 K, 10 Cholest

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

CHEESE & RICE CASSEROLE FROM JOAN JOHNSON

Servings: 4 servings

Ingredients:

2 ½ cub Brown rice, cooked
3 Green onions, chopped
1 cub Low fat cottage cheese
1 teaspoon Dried dill
¼ cub Grated parmesan cheese
½ cub 1% milk

Preparation:

1. Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray.

2. Bake at 350F for 15-20 minutes.

One serving = 2 breads, 1 protein, ½ milk Per serving-- 235 calories

Cheese & Watercress Pie

Servings: 6 Servings

Ingredients:

CRUST:
2 cub Flour
¼ cub Butter or margarine softened
1 Egg
1 dash Salt
1/3 cub Cold water (or more)

FILLING:
1 pound Feta cheese, crumbled
8 ounce Cream cheese; softened
2 Eggs
1 bunch Watercress; minced
1 dash Ground nutmeg
1 dash Black pepper
1 dash Sugar
Beaten egg white (optional)

Preparation:

To make crust, combine flour, butter, 1 egg and salt in bowl and work with fingers until mixture resembles coarse crumbs. Add enough cold water to make soft dough. Wrap in waxed paper and chill 2 hours.

To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper and sugar in mixer bowl and mix thoroughly.

Divide chilled crust in halves. Roll half of pastry almost paper-thin and fit into 9-inch pie plate. Spread filling into shell. Roll other half of pastry very thin and place over filling. Trim and crimp edges. Brush with beaten egg white, if desired, and bake at 325F 45 to 55 minutes, or until pastry is golden. Cut in wedges to serve.

Created by: Greenhouse, Los Angeles

(C) 1992 The Los Angeles Times

Cheese and Egg Scallop

Servings: 1 Servings

Ingredients:

3 Eggs, hard boiled, chop fine 3 T Flour
¼ pound Cheddar cheese, fine grated 1 c Milk
3 tablespoon Butter ½ c Bread crumbs

Preparation:

Make white sauce of butter, milk and flour. Add eggs and cheese. Put fresh bread crumbs in buttered dish and fold in cheese mixture. Cover with cracker crumbs and butter. Bake in hot oven 10 minutes.

Lillian Farnham, Dorcas #41

The Maine Rebekahs Cookbook, 9th Edition, 1951 Typed by: Bob 8-{)

Cheese and Pasta Pie

Servings: 6 Servings

Ingredients:

6 ounce Spaghetti -- cooked and 1 ts Basil
Drained 1 c Ricotta cheese
1 teaspoon Cooking oil ½ c Milk or half & half
6 Eggs -- beaten 1 c Mozzarella cheese --
1 package ( 10 oz.) frozen spinach -- Shredded
Chopped ½ ts Worcestershire sauce
½ cub Green onion -- thinly ½ ts Salt
Sliced ¼ c Parmesan cheese -- grated
¼ cub Snipped parsley Ground pepper -- to taste

Preparation:

Combine the pasta, oil and 2 eggs and press into the bottom and up the sides of a 10" quiche or pie pan. Cover the edge of the pasta with greased foil to prevent burning. Bake in a 375 degree oven 7 to 10 minutes or until set.

Cook the frozen spinach according to package directions. Drain well. Add the sliced onion, parsley and basil. Beat together the ricotta, 4 eggs and milk, add ½ cup mozzarella and stir in the vegetable mixture, Worcestershire, seasonings and parmesan. Spoon into the pasta shell.
Sprinkle the remaining mozzarella on top.

Bake at 375 for around 30 minutes or until set. Allow to stand 10 minutes before serving.

CHEESE AND RICE CASSEROLE

Servings: 4 sweet ones

Ingredients:

2 ½ cub Brown Rice, cooked
3 Green Onions (scallions),
Chopped
1 cub Lowfat Cottage Cheese -or-
Hoop Cheese
1 teaspoon Dried Dill
¼ cub Parmesan Cheese, grated
½ cub Lowfat Milk

Preparation:

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes.

Serves 4

One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium: 682 Potassium: 203 Cholesterol: 10

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + ½ Milk Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

CHEESE AND RICE CASSEROLE ADA

Servings: 4 servings

Ingredients:

2 ½ cub Brown rice cooked
3 Green onions, chopped
1 cub Lowfat cottage cheese
1 teaspoon Dried dill
¼ cub Grated Parmesan cheese
½ cub Lowfat milk

Preparation:

Combine all ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake at 350 F for 15 to 20 minutes.

From the ADA Holiday Cookbook by Dr. Betty Wedman.

one serving = 2 bread exchanges + 1 lean meat + ½ milk exchange = 235 cal, 35 CHO, 14 PRO, 4 fat, 682 Na, 203 K, 10 Cholest

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

CHEESE AND RICE CASSEROLE FROM JOAN JOHNSON

Servings: 4 servings

Ingredients:

2 ½ cub Brown rice, cooked
3 Green onions, chopped
1 cub Low fat cottage cheese
1 teaspoon Dried dill
¼ cub Grated parmesan cheese
½ cub 1% milk

Preparation:

1. Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray.

2. Bake at 350F for 15-20 minutes.

One serving = 2 breads, 1 protein, ½ milk
Per serving-- 235 calories

Cheese and Watercress Pie

Servings: 6 Servings

Ingredients:

CRUST:
2 cub Flour 1 Egg
¼ cub Butter or margarine 1 ds Salt softened 1/3 c Cold water (or more)

FILLING:
1 pound Feta cheese, crumbled 1 ds Ground nutmeg
8 ounce Cream cheese; softened 1 ds Black pepper
2 Eggs 1 ds Sugar
1 bunch Watercress; minced Beaten egg white (optional)

Preparation:

To make crust, combine flour, butter, 1 egg and salt in bowl and work with fingers until mixture resembles coarse crumbs. Add enough cold water to make soft dough. Wrap in waxed paper and chill 2 hours.

To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper and sugar in mixer bowl and mix thoroughly.

Divide chilled crust in halves. Roll half of pastry almost paper-thin and fit into 9-inch pie plate. Spread filling into shell. Roll other half of pastry very thin and place over filling. Trim and crimp edges. Brush with beaten egg white, if desired, and bake at 325F 45 to 55 minutes, or until pastry is golden. Cut in wedges to serve.

Cheese Balls #1

Servings: 20 Servings

Ingredients:

1 Stick Butter, Melted
1 cub Plain Flour
⅛ teaspoon Cayenne Pepper
1 cub Grated Sharp Cheddar Cheese
1 cub Rice Krispies
1 dash Tabasco Sauce

Preparation:

Mix all ingredients well. Mold in small balls (dime size). Bake at 350øF for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.

Cheese Cookies

Servings: 1 Servings

Ingredients:

¼ pound Butter
¼ pound Margarine
2 cub Plain flour
½ pound Sharp cheese, grated
½ teaspoon Salt
2 cub Rice Krispies

Preparation:

Mix thoroughly; form into small balls. Place on greased cookie sheet, mash flat with a fork. Bake at
350 degrees for 10 minutes.

Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Dorothy Strayer of Patterson, Georgia.

Cheese Crispies

Servings: 5 Dozen

Ingredients:

1 cub Margarine ⅛ t Ground hot pepper
2 cub Sharp cheddar cheese, grated ⅛ t Tabasco sauce
2 cub Flour 2 c Rice Krispies
⅛ teaspoon Salt

Preparation:

Work margarine and cheese together with hands. Add flour and seasonings, mix well. Add Rice Krispies. Roll into small balls and place on ungreased cookie sheet. Flatten with a fork. Bake in a preheated 350 F. oven for 12-15 minutes. These freeze well.

Merrymeeting Merry Eating, A collection of recipes gather in Maine, Privately published by Regional Memorial Hospital Auxiliary, Brunswich, Maine ISBN: 0-9620094-0-7

Typed by Bob 8-{)

Cheese Crispies

Servings: 36 Servings

Ingredients:

1 package Imperial Cheese
1 ½ cub Flour
1 cub Margerine
4 cub Rice Crispies

Preparation:

Mix cheese and marg. well -- BEAT IN FLOUR. Work in Rice Crispies thoroughly (can add tobasco or worchester sauce if desired) Roll into small balls place on ungreased cookie sheet Flatten with fork Bake at 350 for 15 min.

Cheese Filled Baked Figs

Servings: 6 Servings

Ingredients:

18 Fresh figs
8 ounce Cream cheese
2 ounce Sliced almonds
Salt and black pepper
1 Egg yolk
1 teaspoon Pastis

Preparation:

Cut the top of each fig, creating a "lid", but let it remain connected to the fig "body".

Using a small teaspoon, empty the fig contents to a bowl. Add the remaining ingredients to the bowl, mix well with a fork. Fill each fig plentifully, so that the "lid" doesn't close. Arrange the filled figs on an oven tray, cover and refrigerate.

Transfer to a very hot oven 15 minutes before serving. Remove from oven after 10 minutes. Let cool for 5 minutes, and serve. Makes 6 servings of 3 figs per person each.

Translated by Gabi Shahar, credits forgotten :-(

Cheese Fondue (Usda)

Servings: 6 Servings

Ingredients:

1 cub Cottage cheese, creamed 4 oz Pasteurized process cheese
¼ cub Milk -- (sharp Cheddar), shredded
2 tablespoon Butter or margarine 2 oz Pasteurized process cheese
1 ½ tablespoon Cornstarch -- (Swiss), shredded
1 dash Garlic powder 1 lb Loaf French bread
¼ teaspoon Dry mustard -- cut into cubes
¾ cub Milk

Preparation:

Mix cottage cheese with ¼ cup milk in a blender until smooth.

Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well.

Add ¾ cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.

Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.

Calories per serving: About 210 for fondue mixture, without bread.

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

Cheese Fondue (Usda)

Servings: 6 Servings

Ingredients:

1 cub Cottage cheese, creamed
¼ cub Milk
2 tablespoon Butter or margarine
1 ½ tablespoon Cornstarch
1 dash Garlic powder
¼ teaspoon Dry mustard
¾ cub Milk
4 ounce Pasteurized process cheese (sharp Cheddar), shredded
2 ounce Pasteurized process cheese (Swiss), shredded
1 pound Loaf French bread cut into cubes

Preparation:

Mix cottage cheese with ¼ cup milk in a blender until smooth.

Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well.

Add ¾ cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes.

Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted. Serve with cubes of French bread for dipping into fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if desired. Keep hot during serving by using an alcohol burner, canned heat, or candle burner.

Calories per serving: About 210 for fondue mixture, without bread.

Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

Cheese Fried Chicken

Servings: 4 Servings

Ingredients:

Salad oil for frying
2 Eggs
1 cub Milk
¾ teaspoon TABASCO pepper sauce
2 ½ pound Chicken pieces
¾ cub All-purpose flour
2/3 cub Grated Parmesan cheese
1 tablespoon Parsley flakes
1 teaspoon Salt
1 teaspoon Oregano

Preparation:

Heat ½ to 1 inch oil in large heavy skillet. Beat together eggs, milk and TABASCO sauce. Dip chicken pieces in mixture and cover well. Mix flour, cheese, parsley, salt and oregano together in paper bag. Shake chicken pieces in bag until thoroughly coated. Place in hot oil and cook 20-25 minutes. Drain on absorbent paper. Serves 4.

Cheese 'n Apple Soup

Servings: 1 Servings

Ingredients:

1/3 cub Margarine or
Butter
1/3 cub Flour
½ teaspoon Salt
2 ½ cub Milk
4 cub Gouda cheese,
Shredded
1 cub Apple juice

Preparation:

Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add juice; heat thoroughly, stirring occasionally.

Makes four 1 ¼ cup servings.

Cheese Onion Morsels

Servings: 96 Servings

Ingredients:

1 pound Cheddar Cheese (Grated)
½ cub Soft Butter
1 Egg
¼ cub Water
2 cub All-Purpose Flour
1 teaspoon Salt
2 teaspoon Sugar
½ teaspoon Baking Powder
½ teaspoon Paprika
½ cub Onions (Finely Chopped)
¼ cub Parsley (Chopped) Or Flakes

Preparation:

Beat cheese and butter. Add egg and water. Blend. Combine flour, salt, sugar, baking powder and paprika. Add flour mixture, onions and parsley to the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350øF for 15 minutes or until golden brown. May be frozen and thawed.
Reheat at 375øF for 5 minutes. Makes 8 dozen.

Cheese Pasta Roll with Tomato Sauce

Servings: 8 Servings

Ingredients:

TOMATO SAUCE:
1 pound Tomatoes Bouquet garni **
2 tablespoon Butter Salt (to taste)
2 each Shallots, peeled, minced Pepper (to taste)

PASTA ROLL:
2 tablespoon Butter ½ ts Pepper, black
½ cub Ham, smoked, diced 2 ea Pasta, spinach, sheets
4 each Scallions, minced -- ( 12 x 4 inches ea. )
8 ounce Cheese, cream, softened ½ lb Prosciutto, sliced
¼ cub Cheese, Parmesan, grated -- ¼-inch thick
½ cub Cheese, Ricotta 1 ga Stock, chicken
2 large Eggs Chives, chopped

Preparation:

** Bouquet garni is a cheesecloth bag (or some other porous material) in which you've put some rosemary, thyme, bay leaf, and crushed peppercorns. There is no rule for how much of each you'd use.

Tomato Sauce: =============

To prepare the tomatoes, drop them briefly into boiling water, then remove and plunge them into cold water and peel.

Remove the seeds and chop the tomatoes.

Melt butter in a saute pan and add minced shallots. Saute, covered, for 5 minutes over low heat. Add tomatoes and bouquet garni. Season to taste. Cook covered over medium heat for 30 minutes.

Remove shallots and bouquet garni, then puree. Reserve sauce.

Pasta Roll: ===========

In a saute pan, melt the butter and add the diced ham and scallions.
Cook over medium heat for about 2 minutes until scallions are soft.

Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together until smooth.

Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well. Cover and refrigerate at least 2 - 3 hours.

Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges. Brush the border with a little melted butter.

Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up. Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture.

Wrap roll in a double thickness of cheesecloth and tie each end securely with string.

Repeat for second pasta sheet.

Fill a large saute pan with chicken stock. Bring the stock to a boil and add pasta rolls. Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes.

Drain and cool before removing string and cheesecloth. Cut each roll in half-inch thick slices. Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates.

Garnish with chopped chives. Serve warm or at room temperature.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room -
: Four Season's Clift Hotel, San Francisco, CA

Cheese Potato Chowder

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
¾ cub Chopped onion
½ cub Green bell pepper, chopped
3 cub Low-fat milk
1 cub Chicken broth
⅛ teaspoon Ground black pepper
1 ¼ cub Instant mashed potato flake (not granules)
3 tablespoon Crumbled bleu cheese, divided
1/3 cub Sharp cheddar cheese, grate

Preparation:

In medium saucepan, melt butter. Add onion and green pepper; cook and stir until softened, about 5 minutes. Stir in milk, chicken broth and black pepper; bring to a boil. Stir in potato flakes; cook and stir until thickened, about 1 minute. Set aside 1 tablespoon each Cheddar and Bleu cheese for later use. Stir in remaining Cheddar and Bleu cheeses; Heat until melted, about 1 minute. Just before serving, sprinkle with reserved Cheddar and Bleu cheeses. Makes about 4 ½ cups chowder, about 4 servings.

Cheese Puffs

Servings: 4 Servings

Ingredients:

8 Slices white bread
8 ounce Old English cheese slices
¾ teaspoon Dry mustard
1 teaspoon Salt
2 cub Milk
½ teaspoon Pepper
¼ cub Butter, melted
3 Eggs

Preparation:

May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole.
Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. Mrs. William W. LaViolette

Cheese Ring

Servings: 8 Servings

Ingredients:

1 pound Cheddar cheese,sharp
1 ½ cub Pecan halves,grated
2 tablespoon Onion,grated
2 tablespoon Milk
¼ teaspoon Black pepper
1 dash Cayenne pepper
¼ cub Mayonnaise*
Strawberry preserves

Preparation:

* - or sufficient to bind mixture.

1. Grate cheese into a large mixing bowl. Add remaining ingredients and cream with a heavy wooden spoon until smooth. 2. Transfer to a round or oblong platter and with hands pat out flat, leaving a higher rim around edge. Refrigerate until chilled. 3. When ready to serve, fill center with strawberry preserves if desired.

Cheese Sauce Ii

Servings: 4 Servings

Ingredients:

1 cub Medium White Sauce (recipe)
¾ cub Shreded sharp Cheddar cheese
dash Cayenne pepper

Preparation:

1. Prepare Medium White Sauce according to recipe. 2. Add cheese and cayenne during the last 1 ½ minutes of heating. Makes 1 ½ cups

Cheese Snack Rounds

Servings: 6 Servings

Ingredients:

1 Jar (5oz) Sharp pasteurizedprocess cheese spread
½ cub Bisquick baking mix
2 tablespoon Toasted sesame seed

Preparation:

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours.

Heat oven to 375 degrees F. Cut roll into ¼ inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42 appetizers.

From: The recipe files of General Mills Inc. (1981) Shared 7/93

Cheese Souffle Dip

Servings: 1 Servings

Ingredients:

2 cub Cheddar cheese; grated
1 ½ cub Kraft mayo
1 teaspoon Onion + juice; grated
1 teaspoon Mustard
1 dash Worcestershire
1 dash Accent
1 teaspoon Parsley; chopped
2 Egg whites; beaten

Preparation:

Mix all ingredients. Bake in serving dish placed in warm pan of water for 45 minutes at 350. Serve with tortilla chips. Serve warm.
LISA CRAWLEY TSPN00B

Cheese Soup

Servings: 1 Recipe

Ingredients:

2 cub Milk 1 Egg, well beaten
2 tablespoon Flour ½ Bay leaf
2 cub Boiling water 1 ts Salt
½ cub Grated cheese 1 T Butter
1 Onion, sliced Dash of cayenne

Preparation:

Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk and butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts.

SOURCE: "20th Century Cook Book", 1921

Cheese Stuffed Pineapple

Servings: 2 Servings

Ingredients:

1 Pineapple, ripe
1 package Cream cheese (8-oz)
½ cub Well-aged Cheddar, grated
1 tablespoon Chives, minced
¼ teaspoon Dry mustard
1 tablespoon White rum
¼ teaspoon Salt (optional)

Preparation:

Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-½ cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups.

From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.

Shared by: June Hoffman, 8/93

Cheese Stuffed Zucchini Blossoms W/fresh Toma

Servings: 4 Servings

Ingredients:

16 To 18 zucchini blossoms

FILLING:
½ cub Grated Jack cheese
1 cub Ricotta cheese
1 Jalapeno, seeded and chopped
½ cub Chopped prosciutto or ham
1 teaspoon Ground cumin
1 teaspoon Chopped fresh oregano
2 tablespoon Chopped parsley
1 medium Tomato, peeled, seeded diced and drained
Salt and pepper to taste
Olive oil (abt. 2 tb.)

TOMATO SAUCE:
2 tablespoon Olive oil
1 Onion, chopped
4 large Tomatoes, seeded and chopped
1 cub Dry white wine
1 tablespoon Tomato paste

Preparation:

Preheat oven to 325 F.

Mix filling ingredients, adding tomato last. Add salt and pepper to taste. Stuff squash blossoms carefully with about 1 tb. of filling each; don't overfill. Drizzle olive oil over blossoms. Place in a well-oiled shallow casserole. Cover dish with foil and bake 15 minutes. Uncover and bake 15 minutes longer. While squash blossoms are baking, prepare sauce. Spoon sauce over squash blossoms and serve immediately or serve at room temperature.

To make the tomato sauce, heat olive oil in a skillet. Add onion and saute until softened. Add tomatoes, wine and tomato paste. Let mixture cook uncovered until reduced and slightly thickened, about 5 to 8 minutes, stirring occasionally. Add salt and pepper to taste.

Yield: Serves 4 to 6 as a main dish.

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's Garden Seeds" catalog. Pg. 37. Posted by Cathy Harned.

Cheese Stuffed Zucchini Blossoms W/fresh Toma

Servings: 4 Servings

Ingredients:

16 To 18 zucchini blossoms

FILLING:
½ cub Grated Jack cheese 2 tb Chopped parsley
1 cub Ricotta cheese 1 md Tomato, peeled, seeded
1 Jalapeno, seeded and chopped -- diced and drained
½ cub Chopped prosciutto or ham Salt and pepper to taste
1 teaspoon Ground cumin Olive oil (abt. 2 tb.)
1 teaspoon Chopped fresh oregano

TOMATO SAUCE:
2 tablespoon Olive oil 1 c Dry white wine
1 Onion, chopped 1 tb Tomato paste
4 large Tomatoes, seeded and chopped

Preparation:

Preheat oven to 325 F.

Mix filling ingredients, adding tomato last. Add salt and pepper to taste.
Stuff squash blossoms carefully with about 1 tb. of filling each; don't overfill. Drizzle olive oil over blossoms. Place in a well-oiled shallow casserole. Cover dish with foil and bake 15 minutes. Uncover and bake 15 minutes longer. While squash blossoms are baking, prepare sauce. Spoon sauce over squash blossoms and serve immediately or serve at room temperature.

To make the tomato sauce, heat olive oil in a skillet. Add onion and saute until softened. Add tomatoes, wine and tomato paste. Let mixture cook uncovered until reduced and slightly thickened, about 5 to 8 minutes, stirring occasionally. Add salt and pepper to taste.

Yield: Serves 4 to 6 as a main dish.

Cheese Toasties

Servings: 8 Servings

Ingredients:

1 cub Grated Cheddar cheese
1 tablespoon Mayonnaise
1 teaspoon Milk
1 teaspoon Finely chopped onion
½ teaspoon Dry mustard
4 drop Worcestershire sauce
dash Garlic powder
dash Paprika
2 English muffins
4 slice Bacon

Preparation:

1. In a small bowl, combine grated cheese, mayonnaise, milk, onion, mustard, Worcestershire sauce, paprika and garlic powder. Mix thoroughly. 2. Break English muffins in half and toast in a conventional toaster. It may be necessary to toast them twice on light setting to obtain desired degree of crispness. 3. On a paper plate covered with paper toweling, place bacon. Cover with a sheet of paper toweling. Heat in Microwave Oven 4 ½ minutes. 4. Spread about 2 tablespoons of cheese mixture on each half slice of English muffin.
Cut each slice into 4 wedges. Place ¼ piece of bacon on top of each wedge. 5. Place 12 toasties around outside edge of turntable. Place remaining 4 toasties inside outside circle of toasties, leaving center of turntable empty. 6. Heat in Microwave Oven 1 minute, or until cheese melts. Makes 16 toasties.

Cheese Triangles

Servings: 20 Servings

Ingredients:

1 cub Shredded Jack Cheese, Or: 1 ts Salt
Cottage Cheese 10 Sheets Phyllo Pastry
2 Eggs, Well Beaten 1 c Unsalted Butter, Melted
½ cub Chopped Parsley

Preparation:

Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350øF until pastry is golden, about 15 to 20 minutes.
(C) 1992 The Los Angeles Times

Cheese Triangles

Servings: 20 Servings

Ingredients:

1 cub Shredded Jack cheese=OR=- Cottage cheese
2 Eggs; well beaten
½ cub Chopped parsley
1 teaspoon Salt
10 Sheets phyllo pastry
1 cub Unsalted butter; melted

Preparation:

Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350F until pastry is golden, about 15 to 20 minutes.

Cheese Whiz

Servings: 1 Servings

Ingredients:

½ pound Cream cheese
¼ pound Butter or margarine
2 Eggs (well beaten)
½ teaspoon Dry mustard (Colemans/Keens)

Preparation:

Slowly melt cheese and butter. When warm add beaten eggs and mustard.
Mix well until smooth and pour into jar. Refrigerate.

Cheese-Beef Casserole Pie

Servings: 6 Servings

Ingredients:

1 pound Ground beef
1 small Package cream cheese
1 Can mushroom soup
1 cub Canned corn with pimento
1 package Refrigerated bisquits

Preparation:

Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes.
Source: Nancy Alexander (PBJF04B)

Cheeseburgers

Servings: 6 Servings

Ingredients:

1 ½ pound Lean ground beef
Salt
Brown bouquet sauce (opt)
Water (optional)
6 Hamburger buns
6 slice Cheese

Preparation:

1. Form beef into 6 patties about ½-inch thick. 2. Sprinkle with salt and brush patties with a 1-to-1 mixture of brown bouquet sauce and water, if a deep brown color is desired. 3. Arrange patties in a circle in a paper towel-lined, shallow, heat resistant, non-metallic baking dish. Do not place any patties in the center of the circle.
Heat, covered with paper toweling, in Microwave Oven 5 minutes. Turn patties over. 4. Brush again with brown bouquet mixture if desired.
5. Heat, uncovered, an additional minute. Burgers will be rare. Heat an additional 1 to 2 minutes for medium or well-done. 6. Place 1 patty on each hamburger bun and top each hamburger with a slice of cheese. Arrange hamburgers on a heat-resistant non-metallic serving platter and heat, uncovered, in Microwave Oven 2 minutes or until cheese is melted.

Cheesecake Germania

Servings: 6 Servings

Ingredients:

BASE:
1 cub Chocolate wafer crumbs 3 tb Margarine, melted
2 tablespoon Sugar

BODY:
3 package 8-ounce cream cheese, soften 2 ts Vanilla
¾ cub Sugar 3 ea Eggs
¼ cub Cocoa

TOPPING:
1/3 cub Evaporated milk ½ ts Vanilla
1/3 cub Sugar ½ c Chopped pecans
¼ cub Margarine ½ c Flaked coconut
1 each Egg, beaten

Preparation:

BASE: Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake at 350, 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
TOPPING: In small saucepan, combine milk, sugar, margarine, egg and vanilla; cook, stirring constantly, until thickened. Stir in pecans and coconut; cool. Spread on cheesecake.

Cheesefilled phyllo pastry (cigarro burek)

Servings: 40 Servings

Ingredients:

6 ounce Feta cheese, crumbled 1 tb Chopped fresh dill, or 1 tsp
4 ounce Creamed cheese -dried
1 Egg, beaten 8 Sheets packaged phyllo dough
2 tablespoon Chopped fresh parsley ½ c Butter

Preparation:

Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars. Bureks, frozen unbaked, can go directly from the freezer into a preheated 375 F oven to make an instant hors d'oeuvre.

Makes 40

Defrost the phyllo dough and return the remainder to the freezer. Butter a cookie sheet. Melt the butter and remove from the heat.

Preheat the oven to 375F.

Mix the feta and cream cheese with the egg and herbs and set aside.

Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1 ½ teaspoons of the filling at one end of each strip. Roll the strips into cylinders about ½ inch in diameter.
Continue until all of the dough has been cut, filled, and rolled.

Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky.

Cheese-Filled Phyllo Pastry (Cigarro Burek)

Servings: 40 Servings

Ingredients:

6 ounce Feta cheese, crumbled
4 ounce Creamed cheese
1 Egg, beaten
2 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh dill, or 1 tspdried
8 Sheets packaged phyllo dough
½ cub Butter

Preparation:

Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars. Bureks, frozen unbaked, can go directly from the freezer into a preheated 375 F oven to make an instant hors d'oeuvre.

Makes 40

Defrost the phyllo dough and return the remainder to the freezer.
Butter a cookie sheet. Melt the butter and remove from the heat.

Preheat the oven to 375F.

Mix the feta and cream cheese with the egg and herbs and set aside.

Layout one sheet of phyllo dough on a counter. (Keep the remaining dough covered with a slightly damp towel to prevent its drying out.) Brush the sheet of dough with some melted butter. Cut it the short way into 5 strips, about 3x10 inches each. Place 1 ½ teaspoons of the filling at one end of each strip. Roll the strips into cylinders about ½ inch in diameter. Continue until all of the dough has been cut, filled, and rolled.

Arrange 2 to 3 cylinder per person on the cookie sheet and brush them with more butter. (Freeze the rest of the cylinders, unbaked, for use at another time.) Bake for about 10 minutes, or until the cylinders are well browned and very flaky.

From MONDAY NIGHT AT NARSAI'S by Narsai M. David and Doris Muscatine.
New York: Simon & Schuster, 1987.

Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A.

Cheese-Stuffed Baked Potatoes

Servings: 1 Servings

Ingredients:

4 large Baking potatoes (2 lbs)
3 ounce Cream Cheese, softened
¼ cub Butter or margarine, soft
2 tablespoon Green onions, chopped
¼ teaspoon SaltDash pepperPaprika
1 Preheat oven to 425ø F.

Preparation:

2. Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.) 3.
Place potatoes on oven rack; bake 50 to 60 minutes, or until easily pierced with fork or soft when squeezed. 4. Remove a thin slice from top of each potato. Scoop out inside of potato, leaving a shell. 5.
Mash potatoes with fork. Add cream cheese, butter, green onion, salt and pepper; mixing well with fork. Pile lightly into potato shells, mounding high. Sprinkle paprika over the top. 6. Return to oven; bake 15 minutes, or until thoroughly hot. Makes 4 servings. Recipe From:
McCall's, April 1982 Joan Johnson

Converted by MMCONV vers. 1.20

Cheesy Coconut Easter Eggs

Servings: 1 Servings

Ingredients:

1 each 3-oz package of creamcheese, softened
½ teaspoon Vanilla
1 pound Confectioners sugar
¼ cub Flaked coconut
dash Salt
1 pound Chocolate flavored orpastel compound coating,melted

Preparation:

Combine cream cheese and vanilla in bowl. Gradually add confectioners sugar, coconut and salt. Mix to consistency that can be easily handled, adding more confectioners sugar if necessary. Form candy into eggs; let set approximately 1 hour. Dip into compound coating; let set until firm.

Submitted By SHARON STEVENS Submitted By KRISTIN TREMAYNE

Cheesy Noodle Omelet

Servings: 6 Servings

Ingredients:

8 Eggs
1 teaspoon Salt
¼ teaspoon Pepper
2 cub Cooked noodles
1 cub Shredded Cheddar cheese
2 tablespoon Finely chopped green pepper
1 tablespoon Finely chopped pimiento

Preparation:

1. In a deep, 2-quart, heat-resistant, non-metallic casserole, beat the eggs with salt and pepper. 2. Stir in cooked noodles, Cheddar cheese, green pepper and pimiento. 3. Heat, covered, in Microwave Oven 3 minutes stirring after each 1 minute cooking time. 4. Let stand 2 to 3 minutes at room temperature. Cut into wedges and serve.

Cheesy Pork Chops

Servings: 6 Servings

Ingredients:

6 Pork chops
¼ cub Flour
Salt
Paprika
Pepper
Butter to fry in
¾ cub Ilk
8 ounce Package of cream cheese, cu
½ tablespoon Garlic salt ( I now use garl
½ cub Parmesan cheese ( I usually

Preparation:

Coat the chops with the seasoned flour, and brown in margerine or butter. Heat milk and add cream cheese, garlic salt and ¼ C Parmesan cheese, mixing well until blended. Place chops in baking dish ( 12x8). Cover with sauce, and ¼ Parmesan cheese, bake at 325, 50 minutes, or until chops are tender. Enjoy *J*

Cheesy Spanish Omelette

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil ½ ts Ground coriander
2 tablespoon Butter 4 Eggs, beaten
1 Onion, chopped 1 tb Cold water
1 Garlic clove, crushed Salt to taste
1 Red bell pepper, seeded, Fresh ground pepper to tastediced ½ c Grated Cheddar cheese
¾ cub Finely shredded green Red bell pepper strips (opt)cabbage Fresh Italian parsley
4 slice Bacon, chopped -sprigs (opt)
1 teaspoon Fenugreek

Preparation:

Heat oil and butter in a medium-size flameproof skillet. Add onion,= garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well. Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet.
Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.

From: Jim Bodle

CHEESY SPINACH

Servings: 3 servings

Ingredients:

1 large Bunch spinach or other leafy
Greens
2 Onions, chopped
3 large Cloves fresh garlic, minced
1 cub Cooked brown rice
1/3 cub Grated cheese
2 tablespoon Soy sauce

Preparation:

Clean spinach leaves well, remove stems and chop leaves and stems separately. In wok or skillet, saute stems, onion and garlic until onions are translucent. Stir in cooked rice. Lay spinach leaves on top of rice mixture. Cover pan and cook until spinach is wilted. Stir leaves into the rice mixture. Add the cheese and season to taste with soy sauce. Stir until the cheese melts and holds mixture together.

Chef Tell's Fast & Fabulous Hors D'oeuvres

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Chef Tell Erhardt frequently appears on "Live with Regis & Kathie Lee." Although his birth name is Friedman Paul Erhardt, he gained the nickname "Tell" because he appeared in school plays as the Swiss here William Tell. He began his culinary career at the age of 14 and received his first major award at the age of 27, when he won a gold medal at the Culinary Olympics and was named Chef of the Year. These recipes use ingredients that are often on hand, or are left over from meals. %%%%%%%%%%%%%%%%%%%%%%% %%%%% HAM ROLLS %%%%% %%%%%%%%%%%%%%%%%%%%%%%

Place a slice of ham on a plate and spread mustard over the ham. You can also flavor mayonnaise with a little curry powder and use it in place of the mustard. Place a cooked spear of asparagus on the ham and roll the ham around the asparagus. %%%%%%%%%%%%%%%%%%%%%%%%% %%%%% HAM CORNETS %%%%% %%%%%%%%%%%%%%%%%%%%%%%%% In the container of a food processor fitted with the metal chopping blade, process 2 cups of cream cheese, ½ cup of prepared horseradish, and a dash of lemon juice until blended. Place the mixture in a pastry bag that is fitted with a star tip. Roll slices f ham into cone shapes and pipe the mixture into the ham. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% SPICY HAM SPREAD %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%% In the container of a food processor fitted with the metal chopping baled, process 2 cups of chopped ham, 1 tbsp of prepared horseradish, and ½ cup of mayonnaise until blended. Using a rolling pin, lightly roll over slices of fresh bread to flatten them slightly. Spread the ham mixture on the bread. roll the bread up and then cut each piece in half. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% LEFTOVER CHEESE BALLS %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% In the container of a food processor fitted with the metal chopping blade, process leftover cheese pieces (any type), adding softened butter,if necessary, to create a mixture that holds together. Form the mixture into small balls and roll each ball in chopped nuts or bread crumbs. Refrigerate until ready to serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% LEFTOVER CHEESE SPREAD %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% In the container of a food processor fitted with the metal chopping blade, process 1 cup of hard cheese pieces, ½ cup of soft cheese, ½ cup of butter, and 2 tbsp of brandy until blended. Place the mixture in a pastry bag that is fitted with a star tip. Pipe the mixture onto celery, split dates, crackers, or slices of miniature bread. %%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% STUFFED EGGS %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%% In the container of a food processor fitted with the metal chopping blade, process together 2 oz of cream cheese for every 4 hard cooked egg yolks until blended. Spoon the mixture into the egg white halves and sprinkle the tops with paprika.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% STUFFED EGGS VARIATIONS %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% * Add 1 roasted red bell pepper to the processor with the cream cheese and yolks and process until smooth. Garnish each egg with a sliver of red pepper. * Add 2-3 shrimp and a dash of lemon juice to the processor with the cream cheese and yolks and process until smooth. Garnish each egg with a shrimp. * Add ½ ripe avocado and a dash of lemon juice to the processor with the cream cheese and yolks and process until smooth.
Garnish each egg with a sliver of avocado. * Chop 1 smal onion and cook it in a skillet with a little butter until it is softened. Add the cooked onion to the processor with the cream cheese and yolks and process until smooth. Garnish with additional cooked onion. Origin:
Cooking with Regis & Kathie Lee. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-12-94 (1211)

Cherry Cheese Pie

Servings: 6 Servings

Ingredients:

BROWN SUGAR GRAHAM CRUST:
1 ½ cub Graham Cracker Crumbs; *
¼ cub Brown Sugar; Firmly Packed
1/3 cub Butter or Margarine; Melted

FILLING:
8 ounce Cream Cheese; Softened, PLUS
3 ounce Cream Cheese; Softened
½ cub Sugar
½ teaspoon Vanilla
2 each Egg Whites; Stiffly Beaten
16 ounce Cherries; Pie, In Water
1 Red Food Coloring
¼ cub Sugar
1 tablespoon Cornstarch

Preparation:

* 20 Graham crackers, crushed, should give you this amount of crumbs. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add ½ cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving ½ cup of the juice.
Combine the reserved juice with a few drops of red food coloring, ¼ cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold.

Cherry Tomatoes on a Feta Bed

Servings: 1 Servings

Ingredients:

2 cub Feta cheese
30 Cherry tomatoes, halved
2 tablespoon Zaatar (hyssop) *olive oil

Preparation:

Crumble the cheese, and spread on a 9 inch by 13 inch pan or a nice circular clay pan. Sprinkle half of the zaatar over the cheese.
Arrange the tomatoes, cut side down, on the cheese. Sprinkle with olive oil and the remaining zaatar. Bake at 450 degrees for 15 minutes; serve warm.

Original recipe by Gabi Shahar, February 1994.

* Zaatar is a popular middle-eastern condiment.

Cheshire Cat

Servings: 4 Servings

Ingredients:

⅛ pound Margarine (1) 1 T Flour (2)
1 cub Milk (3) 1 ea Egg, Slightly beaten (4)
1 each Can tomato soup (5) 2 c Cheese (sharp Cheddar)(6)
1 each Egg, Slightly beaten (7)

Preparation:

*GRATE CHEDDAR CHEESE
Mix in numerical order given (1-7). After each ingredient wait a few minutes before adding another. Stir often!! Serve over saltines and add paprika sprinkled on top.

CHESTNUT & RICE SAVOURY

Servings: 1 serving

Ingredients:

1 small Onion
1 tablespoon Vegetable oil
1 small Tomato
1 cub Mushrooms
½ cub Brown rice, cooked
2 ounce Dried chestnuts
2 tablespoon Water
1 teaspoon Yeast extract
1 teaspoon Tomato paste

Preparation:

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.)

Chop the onion and saute it in the oil in a saucepan for about 3 minutes.

Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so.

Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture.
Continue cooking over a gentle heat until all the ingredients are well heated.

* Source: The Single Vegan - by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias

Chestnut Salad (Kastano Salata)

Servings: 1 Batch

Ingredients:

1 pound Chestnuts; roasted or boiled
1 tablespoon Onion; finely chopped
1 tablespoon Fresh parsley or coriander chopped
1 teaspoon Fresh sage; chopped
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
1 cub Yogurt or soft cheese
Lettuce leaves
Lemon wedges

Preparation:

Pound or slice the chestnuts. Mix together with the rest of the ingredients and serve with fresh lettuce leaves and lemon wedges.

From _Greek Vegetarian Cookery_ by Jack Santa Maria. Boston: Shambhala Publications, Inc., 1984. Pg. 107. ISBN 0-394-74197-8. Posted by Cathy Harned.

CHICKEN & PEACH DELIGHT

Servings: 10 portions

Ingredients:

½ cub Cooked boneless chicken,chopped
¼ cub Cooked brown rice
1 Ripe peach
1 tablespoon Peach juice
1 tablespoon Milk
2 teaspoon Wheat germ

Preparation:

Mix all ingredients together and chop roughly in a food processor or blender.

Chicken & Spinach Quiche

Servings: 8 Servings

Ingredients:

1 Unbaked 9" pastry shell
1 cub Chopped cooked chicken
1 cub Shredded Swiss cheese
1 package (10 oz) frozen chopped
Spinach, cooked, well
Drained ( ½ cup)
¼ cub Finely chopped onion
2 Eggs, lightly beaten
¾ cub Real mayonnaise
¾ cub Milk
½ teaspoon Dried basil leaves
⅛ teaspoon Pepper

Preparation:

Pierce pastry shell thoroughly with fork.bake in 375 degree oven 10 minutes;remove.In large bowl,toss together chicken,cheese,spinach and onion;spoon into pastry shell.In small bowl,stir together eggs,real mayonnaise,milk,basil and pepper until smooth.Pour over chicken mixture.Bake in 350 degree oven 40 minutes or until golden and knife inserted in center comes out clean.Makes 6 to 8 servings.

CHICKEN AND PEACH DELIGHT

Servings: 10 portions

Ingredients:

½ cub Cooked boneless chicken,chopped
¼ cub Cooked brown rice
1 Ripe peach
1 tablespoon Peach juice
1 tablespoon Milk
2 teaspoon Wheat germ

Preparation:

Mix all ingredients together and chop roughly in a food processor or blender.

CHICKEN AVACADO RICE SALAD

Servings: 4 servings

Ingredients:

1 package Wild/brown rice mix; (cook)
1 Large ripe avacado
1 tablespoon Fresh lemon juice
4 Scallions; chopped
12 Pitted black olives; sliced
3 cub Chicken; cooked, bite-size
¼ cub Red wine vinegar
2 teaspoon Dijon-style mustard
½ cub Light vegetable oil
½ teaspoon Sugar
1 tablespoon Fresh parsley; chopped

GARNISH:
¼ cub Slivered almonds
OR pine nuts; toasted
12 Cherry tomatoes

Preparation:

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into ½ inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just until mixed. In small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously until completely combined. Just before serving, add the avocado slices to the chicken and rice mixture. Pour on dressing and toss gently to combine thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes.Judy Garnett/pjxg05a

CHICKEN BIRIANI

Servings: 4 nice folks

Ingredients:

2 large Onion; peeled
2 cl Garlic; crushed
2 Inch piece gingerroot; freshpeeled
2 tablespoon Curry powder;
1 teaspoon Turmeric;
4 tablespoon Natural yogurt;
Salt to taste
Fresh gournd pepper to taste
6 Green Cardamoms;
1 Cinnamon stick;
2 cub Brown basmati rice; L-grainIf basmati is not available=OR=-
2 cub Ordinary brown rice;
3 ¼ cub Water
Lemon Wedges; to serve
Fresh coriander; to serve

Preparation:

Thinly slice 1 onion and set it aside. Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt. If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingrededients. Add plenty of seasoning, then spoon this mixture over the chicken thighs, spreading it evenly over them and turning to coat all sides. Cover and chill for 1-24 hours, the longer the better.
Heat the oil in a large heavy-bottomed saucepan or flameproof casserole. Add the sliced onion, bay leaves and cardamoms, then cook, stirring often, until browned-about 20 minutes. Use a slotted spoon to remove half the onion from the pan and reserve for garnih. Push the rest of the onion to one side.
Add chicken portions, reserving the juices from marinating and brown them all over. Add the rice to the pan, sprinkling it down between the chicken. Tuck the cinnamon stick in between the chicken, then scrape all the marinating juice into the pan. Pour in 3 ¾ cups of water. Bring to a boil, then reduce the heat and cover pan tightly.
Leave to gently for 30-35 minutes, until the rice has absorbed the water and the chicken is tender. The biriani should be moist.
Transfer the birmani to a serving dish, or serve it from the cooking pan, sprinkling the reserved onion over and addin flavor. Add lemon wedges for garnish-their juice should be squeezed over before the birani is eaten.

No Food Exchanges were listed.

Source: The Diabetic Cookbook by Bridget Jones

Brought to you and yours via Nancy O'Brion and her Meal-Master

CHICKEN BROCCOLI SALAD

Servings: 2 servings

Ingredients:

1/3 cub Uncooked Bulgur
(1 C. Cooked Brown Rice
May Be Substituted For
Bulgur.)
2 2/3 cub Boiling Water Divided
1 teaspoon Chicken Bouillon Granules
1 cl Garlic Crushed
1 (10 Oz.) Chicken Breast
Skinned
½ cub Broccoli Flowerets
2 tablespoon Minced Green Onions
1 teaspoon Lime Juice
¼ teaspoon Pepper
¼ teaspoon Crushed Red Pepper Flakes
1 teaspoon Minced Gingerroot

Preparation:

Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside.
Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover, Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.
Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours.

Chicken Chili

Servings: 6 Servings

Ingredients:

6 tablespoon Olive oil
1 Very large yellow onion chopped
5 Garlic cloves; minced
2 Sweet red peppers; seeded cored and diced
4 Jalapenos; seeded and minced
3 tablespoon Chili powder
1 ½ teaspoon Cumin seeds
1 teaspoon Ground coriander
1 pinch Ground cinnamon
6 Whole chicken breasts* skinned and boned cut in 1" cubes
2 16 oz. cans tomatoes inpuree; chopped
8 ounce Pitted ripe Californiaolives; sliced
1 cub Beer
¼ cub Grated unsweetened chocolate
Salt; to taste

GARNISHES:
Sour cream
Cheddar cheese; grated
Scallions; sliced
Avocados; diced

Preparation:

*12 halves.

Heat half the olive oil in a Dutch oven over high heat. Add onion and garlic and saute for 5 minutes. Add red and jalapeno peppers and saute over medium heat for 10 minutes. Stir in chili powder, cumin, coriander and cinnamon; cook for 5 minutes more. Remove from heat and set aside.

Brown the chicken in batches in the remaining 3 tb. oil in a large skillet just until cooked through. Add the chicken, tomatoes with puree, olives and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes.

Stir in the chocolate and season with salt. Serve immediately. Pass garnishes in separate small bowls.

Alleged dying words of Kit Carson: "Wish I had time for just one more bowl of chili." (rofl!)

The authors write: "A great new recipe for chili lovers everywhere - a colorful blend of bright red peppers, hot green jalapenos and creamy white chicken meat. A spicy dash of cinnamon and a handful of grated chocolate make this dish reminiscent of Mexican mole. Lavish on the garnishes and make this meal into a fiesta."

From _The Silver Palate Good Times Cookbook_ by Julee Rosso and Sheila Lukins with Sarah Leah Chase. New York: Workman Publishing Company, Inc., 1984. ISBN 0-89480-831-1. Pg. 364. Electronic format by Cathy Harned.

Chicken Deviled Eggs

Servings: 6 Servings

Ingredients:

6 Hard cooked eggs
½ cub Finely chopped cookedchicken
3 tablespoon Mayonnaise
1 tablespoon Grated onion
1 teaspoon Dijon mustard
½ teaspoon Dry mustard
¾ teaspoon Hot pepper sauce, to taste
1 tablespoon Minced parsely
Paprika, for garnish

Preparation:

1. Cut eggs lengthwise in half. Remove yolks & place in a small bowl.

2. Marsh yolks w/ a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce & parsely. Blend well. Stuff egg whites w/ yolk mixture. Sprinkle tops w/ paprika to garnish. Cover & refrigerate until serving time.

Chicken Deviled Eggs

Servings: 6 Servings

Ingredients:

6 Hard cooked eggs 1 ts Dijon mustard
½ cub Finely chopped cooked ½ ts Dry mustardchicken ¾ ts Hot pepper sauce, to taste
3 tablespoon Mayonnaise 1 tb Minced parsely
1 tablespoon Grated onion 1 Paprika, for garnish

Preparation:

1. Cut eggs lengthwise in half. Remove yolks & place in a small bowl.

2. Mash yolks w/ a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard, hot sauce & parsely. Blend well. Stuff egg whites w/ yolk mixture.
Sprinkle tops w/ paprika to garnish. Cover & refrigerate until serving time.

CHICKEN LIVERS OVER RICE

Servings: 5 servings

Ingredients:

½ cub Vegetable oil
2 package Frozen chicken livers(8oz)
¼ teaspoon Salt
1 pinch Ground pepper
½ cub Sweet white wine
1 can Beef gravy(10 ½oz)
2 tablespoon Butter or margarine
¼ cub Water
1 tablespoon Cornstarch
4 cub Hot cooked brown rice
4 cub Hot cooked white rice

Preparation:

Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain.

Heat wine to boiling in 1 ½-quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat.
Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling.
Boil and stir 1 minute. Serve over rice.

Chicken Oregano

Servings: 6 Servings

Ingredients:

1 pound Chicken breasts halves,skinned and boned
2 tablespoon Olive oil
2 tablespoon Butter
1/3 cub All-purpose flour
1 large Egg, beaten with 2 T water
Salt and pepper to taste
1 Rounded t Dried Oregano OR
1 tablespoon Finely chopped fresh oregano
1 pound Provolone cheese, thinlysliced

Preparation:

Place each breast half between 2 pieces of waxed paper and pound to ¼" thickness with flat side of large knife. Use a rolling pin also, if necessary.

Heat oil and butter in a large skillet. Dip breasts in flour and shake off excess. Dip in egg mixture, allowing excess to drip off, and saute' in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and drain as they are done. Meanwhile, preheat oven to 350 degrees.

Arrange chicken in a buttered shallow baking dish. Sprinkle with salt and pepper and oregano. Top with cheese slices.

Cover with aluminum foil and bake 15 minutes. Remove foil and continue baking until nicely browned, 15 to
20 minutes. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

Chicken Stuff-A-Roni with Cheese Sauce

Servings: 1 Servings

Ingredients:

FILLING:
1 ½ cub Finely chopped cooked chicken or turkey
½ cub Finely chopped onion
¼ cub Minced parsley (optional)
¼ teaspoon Ground thyme
¼ teaspoon Garlic salt
½ cub Finely chopped celery
1 cub Grated cheddar cheese, med.
¼ cub Dry white wine - or gravy
Salt and pepper to taste

SAUCE:
½ cub Butter
½ cub Flour
3 cub Chicken broth - I use homemade gravy instead
1 cub Milk
2 cub Grated Cheddar Cheese
¼ teaspoon Tobasco
Salt and pepper to taste

Preparation:

In bowl, combine filling ingredients; salt and pepper to taste

In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients.

Fill Stuff-a-roni.

Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce.

Cover dish with foil and bake at 375-degrees F., for one hour; or cover dish with waxed paper and microwave
30 minutes turning once.

Note: I usually make this dish after Thanksgiving. I freeze left over turkey and gravy, and then later, when turkey seems like a treat again, I make the Stuff-a-roni. I do not use the wine; in it's place I use turkey gravy, and when it calls for broth, I also use a fair portion of turkey gravy.

SHARED by Cate Vanicek

Chicken Stuffed with Crab

Servings: 8 Servings

Ingredients:

8 Chicken breast halves skinned and boned
3 tablespoon Butter
¼ cub All-purpose flour
¾ cub Milk
¾ cub Canned chicken broth diluted
1/3 cub Chablis or other dry whitewine
¼ cub Onion; chopped
1 tablespoon Butter; melted
7 ½ ounce Fresh lump crabmeat drained and flaked
3 ounce Can sliced mushrooms drained
10 Saltine crackers; crushed
2 tablespoon Fresh parsley; chopped
½ teaspoon Each salt and pepper
1 cub Swiss cheese (4 oz.) shredded
½ teaspoon Paprika

Preparation:

Place chicken between 2 sheets of wax paper; flatten to ¼" thickness, using a meat mallet or rolling pin. Set aside.

Melt 3 tb. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, chicken broth and wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Set sauce aside.

Saute onion in 1 tb. butter in a large skillet until tender. Add crabmeat, sliced mushrooms, cracker crumbs, parsley, salt and pepper; stir well. Add 2 tb reserved sauce, stirring well.

Top each chicken breast half with ¼ cup crabmeat mixture. Fold long sides of chicken over crabmeat mixture; fold ends over, and secure with wooden picks.

Place chicken rolls, seam side down, in a 13 x9 x 2" baking dish. Top with remaining sauce. Cover and bake at 350 F. for one hour, or until chicken is done. Uncover and sprinkle chicken with shredded Swiss cheese and paprika. Bake an additional 2 minutes or until cheese melts. Remove wooden picks and serve chicken immediately.

Recipe from Jan Inman in _More Memoirs of a Galley Slave_ by The Kodiak Fishermen's Wives Association/Kodiak, AK. In _America's Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 250. ISBN 0-8487-1009-6. Electronic format by Cathy Harned.

Chicken Tomato

Servings: 4 Servings

Ingredients:

5 Pieces of boneless skinless 1 c Chopped tomatoes
Chicken tenders, breasts 1 Clove garlic, crushed
1 tablespoon Olive oil 1 ½ tb Worcestershire sauce
½ cub Chopped onion ¾ ts Dry mustard
½ cub Chopped green pepper 1 ts EGS, or to taste

Preparation:

Pour oil into frying pan, and heat until hot. Add the chicken (I used frozen chicken tenders), cook about five minutes, or until chicken is lightly browned.

Add tomatoes, garlic, green pepper, onion and cook another five minutes.
Combine the Worcestershire sauce and mustard together in a small container.
Whisk until the dry mustard is dissolved. Add this to the chicken in the saucepan.

Cover and cook until meat is done. Serve over white or brown rice.

Recipe came from the Tyson frozen chicken tender package, but I embellished a bit on it. Barbara O'Keefe, 1:135/54

From: Barbara O'keefe Date: 05 Jan 97 Low-Fat Echo Ä

From: Z Pegasus #2 @1219000 1 Date: 04-16-95 The Gwe Bbs (37) Home Cooki

CHICKEN ULTRABURGERS

Servings: 4 servings

Ingredients:

1 pound Boneless, skinless chickenmeat (white and dark)
1 Onion, peeled and quartered
¼ cub Fresh parsley leaves
¼ cub Fresh parsley stalks
2 tablespoon Dijon mustard
¼ teaspoon Salt
¼ teaspoon Pepper
1 cub Cooked brown rice
1 tablespoon Olive oil with a dash ofdark toasted sesame oil

Preparation:

Chop meat into small pieces. Place the onion, parsley, mustard, salt and pepper into food processor. Pulse until onion is minced but not pureed.
Transfer to large bowl and set aside. Process meat, in 2 batches if necessary, for about 20 pulses. Transfer to bowl withonion mixture. Add the rice and stir until well mixed. Form into 4 patties. (It's easier to make patties if the mixture is chilled for an hour.) Heat oil in large skillet.
Cook chicken burgers 4 minutes each side.

Serve on whole wheat buns with lettuce and tomato.

I made these a couple of nights ago....really flavorful!! I didnt' have any onion and they still were fantastic. I also found that I had lots of meat after de-boning the chicken...it made about 6 patties.

From Graham Kerr's Minimax Cookbook.

Food & Wine RT [*] Category 7, Topic 8 Message 104 Sun Jan 10, 1993 WYF.4.LYF [Choc. Queen] at 17:07 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

CHICKEN WITH FRUIT & CHEESE

Servings: 1 servings

Ingredients:

4 Boneless, skinless chickenbreast halves (about 1pound)
1 tablespoon Margarine or butter
1 tablespoon Water
1 Jar (4 ½ ounces) strainedpeas (baby food)
2/3 cub Cranberries
2 cub Hot cooked brown rice
1 Green onion (with top),sliced (about Itablespoon)
2 tablespoon Crumbled feta cheese (1ounce)

Preparation:

Heat margarine in 10-inch skillet until hot. Cook chicken in margarine until brown on both sides. Add water. Spoon pears over chicken. Heat to boiling; reduce heat. Cover and simmer 10 minutes.

Sprinkle cranberries over chicken. Cover and simmer about 5 minutes longer or until chicken is done. Serve with rice. Sprinkle with onion and cheese.
4 servings.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

Calories 370 Protein 66% Protein, 9 43 Vitamin A 6% Carbohydrate, 9 29 Vitamin C 12% Fat, 9 8 Thiamin 14% Cholesterol, mg 105 Riboflavin 14% Sodium, mg 230 Niacin 93% Potassium, mg 520 Calcium 6% Iron 10%

From the files of Al Rice, North Pole Alaska. Feb 1994

CHICKEN/AVACADO RICE SALAD (PJXG05A)

Servings: 4 servings

Ingredients:

1 package Wild/brown rice mix; (cook)
1 Large ripe avacado;
Or two medium-size avocado
1 tablespoon Fresh lemon juice
4 Scallions; chopped
12 Pitted black olives; sliced
3 cub Chicken; cooked, bite-size
¼ cub Red wine vinegar
2 teaspoon Dijon-style mustard
½ cub Light vegetable oil
½ teaspoon Sugar
1 tablespoon Fresh parsley; chopped

GARNISH:
¼ cub Slivered almonds
Or pine nuts; toasted
12 Cherry tomatoes

Preparation:

Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into ½ inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just until mixed. In small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously until completely combined. Just before serving, add the avocado slices to the chicken and rice mixture. Pour on dressing and toss gently to combine thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes.

CHICKPEA & ESCAROLE SOUP

Servings: 8 servings

Ingredients:

1 cub Chopped onion
1 tablespoon Minced garlic
1 ½ teaspoon Minced fresh thyme (or ½
teaspoon Dried thyme)
1 ½ teaspoon Minced fresh oregano (or ½
teaspoon Dried oregano)
8 cub Coarsely chopped escarole
Leaves
2 ½ cub Cooked chickpeas (or 1 ¼
Dried chickpeas, soaked
¼ cub Uncooked brown rice
1 cub Frozen or canned corn
Kernels
2 tablespoon Tomato paste
2 Tabelspoons lemon juice
1 ½ teaspoon Salt
¼ teaspoon Tobasco sauce
Black pepper
Overnight in refrigerator)

Preparation:

In a 6 to 8 quart pot heat ½ cup water till simmering, add onion, garlic, thyme and oregano and cook until onion is wilted. Add escarole, chickpeas, rice and 10 cups of water (I used half veggie stock and half water), cover and bring to a boil. Reduce heat and simmer for 30 minutes. Stir in corn, tomato paste and lemon juice and return to a boil. Reduce heat, cover and simmer 30 minutes. Add salt and tobasco sauce and black pepper to taste.
Makes 8 servings.

adapted from _The Wellness Lowfat Cookbook_ by the Editors of the Wellness Cooking School at the University of California at Berkeley:

From: Thomas P Collins <tcollins@magnus.acs.ohio-state.edu>. Fatfree Digest [Volume 8 Issue 57] June 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

CHICKPEA AND ESCAROLE SOUP

Servings: 8 servings

Ingredients:

1 cub Chopped onion
1 tablespoon Minced garlic
1 ½ teaspoon Minced fresh thyme (or ½
teaspoon Dried thyme)
1 ½ teaspoon Minced fresh oregano (or ½
teaspoon Dried oregano)
8 cub Coarsely chopped escarole
Leaves
2 ½ cub Cooked chickpeas (or 1 ¼
Dried chickpeas, soaked
¼ cub Uncooked brown rice
1 cub Frozen or canned corn
Kernels
2 tablespoon Tomato paste
2 Tabelspoons lemon juice
1 ½ teaspoon Salt
¼ teaspoon Tobasco sauce
Black pepper
Overnight in refrigerator)

Preparation:

In a 6 to 8 quart pot heat ½ cup water till simmering, add onion, garlic, thyme and oregano and cook until onion is wilted. Add escarole, chickpeas, rice and 10 cups of water or vegetable stock, cover and bring to a boil.
Reduce heat and simmer for 30 minutes. Stir in corn, tomato paste and lemon juice and return to a boil. Reduce heat, cover and simmer 30 minutes. Add salt and tobasco sauce and black pepper to taste.

CHICKPEAS WITH TOMATOES AND RICE

Servings: 6 servings

Ingredients:

1 Onion; chopped
1 Garlic clove; chopped (opt)
4 tablespoon Vegetable oil
2 cub Tomatoes; crushed
2 cub Garbanzos; cooked
2 cub Brown rice; cooked
Salt, pepper, otherseasonings to taste

Preparation:

Saute onion and garlic in oil. Add tomatoes and simmer for 15 minutes, uncovered. Add garbanzos, rice, salt, pepper and other seasonings. Simmer for 10 minutes.

From DEEANNE's recipe files

Chiles Rellenos (Stuffed Chiles)

Servings: 6 Servings

Ingredients:

SAUCE:
1 cub Chopped onions
½ cub Chopped green bell pepper
1 dash Minced garlic
2 tablespoon Oil
2 pound Canned whole tomatoes cut up
½ teaspoon Salt
⅛ teaspoon Black pepper
¼ teaspoon Ground oregano

CHILES:
6 Eggs; separated
1 dash Salt
6 Canned whole green chiles
9 ounce Shredded cheddar cheese

Preparation:

Melted shortening for deep frying To make sauce, saute onions, green pepper and garlic in oil until onions are tender. Add tomatoes, ½ teaspoon salt, pepper and oregano. Cover and simmer 15 minutes.
Meanwhile, beat egg whites with dash of salt until stiff. Fold in beaten yolks and mix well. Stuff each chile with 3 tablespoons cheese. Heat shortening in large skillet. Drop heaping tablespoon egg mixture into hot shortening and spread with back of spoon. Place 1 stuffed chile on egg mixture and cover with another spoonful of egg, sealing batter around chile. Fry until puffy and browned on each side, turning gently. Drain on paper towels and keep hot while frying remaining chiles. Serve with sauce. Created by: El Cholo, Los Angeles (C) 1992 The Los Angeles Times Submitted By BARRY WEINSTEIN

CHILI (BAR-ON)

Servings: 1 servings

Ingredients:

2 large Garlic cloves, chopped fine
Or pressed.
1 large Onion, chopped
1 Green pepper, chopped
1 Green hot pepper, chopped
1 Zucchini, diced
1 large Can whole peeled tomatoes
6 ounce Tomato paste
3 tablespoon Chili powder (or as much as
You can stand)
½ teaspoon Cloves
1 teaspoon White vinegar
¼ cub Uncooked brown rice

Preparation:

Saute the chopped vegies (all but zuchini) in about ½ cup water until the onions are translucent. Add everything else and bring to boil. Lower heat to simmer and add 4 cups of cooked or canned kidney beans. (oops, I forgot the beans in the ingredient list above) Simmer for about an hour, or longer. Even better if it sits another day. Freezes well. Good over rice.

Posted by Jody Bar-On <jodyb@techunix.technion.ac.il> to the Fatfree Digest [Volume 14 Issue 15] Jan. 15, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

Chili Cheese Cubes

Servings: 1 Servings

Ingredients:

8 Eggs
1 teaspoon Baking Powder
1 ½ cub Shredded Monterrey Jack
1 ½ cub Shredded Cheddar Cheese
8 ounce Chopped Green Chilis
½ cub Flour
¾ teaspoon Salt

Preparation:

Beat eggs 4 to 5 minutes until light. Add flour, baking powder, and salt. Mix well. Fold in cheese and chilis. Pour into greased 9x13x2 baking pan. Bake at 350 for 40 minutes. Cut into 2" squares. Good hot or cold.

Chili Cheese Roll

Servings: 14 Servings

Ingredients:

1 8 ounce package Americancheese, grated
1 3 ounce package cream cheese
⅛ teaspoon Garlic powder
¼ cub Chopped pecans
2 tablespoon Chili powder

Preparation:

** %%%%% CHILI CHEESE ROLL %%%%% **

Have cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long.
Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast. Makes forty ¼ inch thick slices.

Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon Stevens.

Chili Manana

Servings: 4 Servings

Ingredients:

-pam coombes rncm95a
1 pound Ground chuck; seared
1 can Cream of mushroom soup
1 can Green chilies; chopped
1 large Can evaporated milk
½ teaspoon Oregano
¼ teaspoon Cumin; ground
Garlic to taste
1 Onion; chopped
Salt and pepper
Cheese; grated
6 Corn tortillas; browned

Preparation:

Mix together browned meat, soup, chilies, milk, oregano, cumin, garlic, onion and salt and pepper. In bottom of dish, place a layer of browned tortillas, over this a layer of sauce, top with layer of cheese, and so on. Bake at 350 degrees til bubbly, and cheese is melted. Yesterday, Today & Tommorrow

Chili Pepper Pizza

Servings: 4 Servings

Ingredients:

3 tablespoon Olive oil
1 Onion, cut in ¼s, sliced
1 Garlic clove, crushed
1 can Tomatoes (8 oz)
1 tablespoon Tomato paste
½ teaspoon Dried oregano
1 cub All-purpose flour
1 cub Whole-wheat flour
¼ teaspoon Salt
1 teaspoon Active dried yeast
2/3 cub Warm water (~125'F./52.5'C.)
1 can Green chilies (3.5 oz)
6 ounce Mozzarella cheese, chopped
2 ounce Pepperoni stick, sliced
8 Ripe or green olives
Tomato roses (opt)
Fresh parsley sprigs (opt)

Preparation:

Lightly grease a 10" pizza pan. Heat 2 tablespoon of oil in a saucepan. Add onion, garlic, tomato paste, tomatoes with juice and oregano. Stir well to break up tomatoes, then simmer, uncovered, 10-15 minutes or until well thickened; cool. Preheat oven to 375'F.
(190'C.). Put flours, salt and yeast in a bowl and mix well. Add water and mix to form a dough. Knead well, then roll to a 10" circle.
Line greased pizza pan with dough.

Brush surface of dough with a little of remaining oil and cover with tomato mixture. Drain and chop chilies and sprinkle on top. Sprinkle with cheese and drizzle with remaining oil. Bake in preheated oven 25 minutes. Top pizza with pepperoni and olives and bake 10 minutes. Cut in wedges. Garnish with tomato roses and parsley sprigs, if desired, and serve hot.

Chili Rellano Casserole

Servings: 1 Servings

Ingredients:

INGREDIENTS:
2 large Cans whole green chilies 1lb cheddar cheese
1 pound Montrey Jack Cheese
3 tablespoon Flour
Salt & Pepper

DIRECTIONS:
1 can (13 oz) evaporated milk
4 each Eggs, separated

Preparation:

Place ½ of chilies in bottom of greased casserole dish, cover with all of cheddar cheese. Top with rest of chilies. Cover with all of jack cheese. Beat egg whites until stiff. Beat yolks with flour, milk, salt and pepper in large bowl. Fold egg whites into yolk mixture. Pour over casserole. Bake in 325 dutch oven for 45 minutes or until knife inserted in center comes out clean.

Submitted By On

Chili Relleno (Tofu) Casserole

Servings: 8 Servings

Ingredients:

7 ounce Green Chilis (can) whole
14 ¼ ounce Firm tofu
¾ pound Jack cheese, grated
¾ pound Sharp cheddar, grated
7 ounce Green chilis (can) diced
6 Eggs
12 ounce Evaporated milk
1 cub Salsa

Preparation:

Split whole chilis lengthwise. Remove seeds and lay flat in bottom of a 13x9 baking dish. Place tofu on paper towel and gently squeeze out excess moisture. Crumble and blend half the tofu with jack cheese.
Blend remaining half with sharp cheese. Pot chilis with a layer of Jack-mix followed by a layerr of Sharp-mix. add a layer of diced green chilis. Repeat layers until cheese and chilis ar gone. Beat eggs with milk. Pour overr casserole. Spread top of casserole with salsa. Bake at 350§ oven for 45 minutes.

Source: unknown Typed for you by Joan Mershon

CHILI RICE

Servings: 4 servings

Ingredients:

1 teaspoon Olive Oil
½ Onion, chopped
2 Garlic Cloves, minced
2 cub Cooked Brown Rice
SAUCE:
3 tablespoon Salsa
4 ounce Can Green Chilies -or-
2 To 3 Anaheim or CaliforniaChilies, fresh
1/3 cub White Vinegar
¼ cub Onion, chopped
½ cub Cilantro, freshly chopped

Preparation:

RICE:

To prepare the rice, heat oil in a skillet. Add onion and garlic and saute until onion is translucent.

Stir in cooked rice and heat thoroughly.

If using fresh chilies, grill or roast them by setting them under the broiler until they start to blister and turn born. Turn chilies to broil evenly. Place chilies in a plastic bag and let steam 5 minutes or until cool. Remove from bag and peel skin using fingers or knife.

For the sauce, mix salsa, chilies and vinegar in a blender or food processor.

Stir in onion and cilantro.

Pour chili sauce over rice and serve.

Yield: 4 servings, 3 cups

One Serving = ¼ cup (with fresh chilies) Calories: 150 Protein: 3 g Fat:
2 g Carbohydrate: 31 g Fiber: 2.5 g Cholesterol: 0 mg Sodium: 382 mg (with 2 fresh jalapeno peppers) Potassium: 203 mg

Exchange: 2 Starch/Bread

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

Chilies & Sausage Quiche

Servings: 8 Servings

Ingredients:

2 Frozen pie shells
1 pound Hot sausage, cooked/crumbled
2 cub Half & half
½ cub Monterrey jack, shredded
7 ounce Can diced green chilies
4 Eggs, lightly beaten
½ cub Parmesan, grated

Preparation:

Line bottom of pie shells with diced green chilies. Sprinkle sausage over chilies. In a seperate bowl, combine eggs, cream, sheese, and seasonings. Pour over chilies and sausage. Bake at 350'F for 30-40 minutes or until top is a golden brown. Remove from oven and allow to set 5 minutes before serving. *This dish can also be made in a 9 X 13 casserole without the crust. Cut into bite-sized squares, and serve as an appetizer. FROM: Lone Star Legacy Cookbook

CHILLED LEMON SOUP

Servings: 4 servings

Ingredients:

1 ½ pint Vegetable stock
½ pint Dry cider
2 ounce Short-grain brown rice
Salt & pepper
2 each Lemons, juiced, rind grated
2 tablespoon Chives, snipped
4 each Thin lemon slices to garnish

Preparation:

Simmer the stock, coder & rice in a covered pot with salt, pepper & lemon rind for 40 minutes. Puree & return to the pot.

Mix in the lemon juice & simmer gently. Cool & skim any fat that might appear on the surface. Chill.

To serve, scatter with the chives & garnish each bowl with a slice of lemon.

Adapted from Pamela Westland, "Fruit"

CHILLED PEAR SOUP

Servings: 4 servings

Ingredients:

8 Pears; peeled, cored, diced
2 cub Water
¼ teaspoon Sea salt
4 tablespoon Brown rice syrup
½ teaspoon Peeled, finely minced gingerOR-
½ teaspoon -Powdered ginger
¼ teaspoon Anise extract (optional)
Mint leaves, fresh
Strawberries for garnish

Preparation:

Bring the pears, water, and salt to a simmer. Add the rice syrup and ginger (and the anise extract, if you wish). Simmer for 3 more minutes. Allow the mixture to cool. Then puree the mixture and chill. Serve garnished with mint leaves or strawberries. From _Friendly Foods_ by Bro. Ron Picarski

CHILLED RICE SALAD

Servings: 6 servings

Ingredients:

2 cub Brown rice; uncooked
½ cub Arame
1 cub Peas
½ cub Yellow squash; chopped
4 Scallions; thinly sliced
½ cub Daikon; grated
½ cub Sesame oil
½ cub Rice vinegar
dash Tamari

Preparation:

Cook rice according to package directions and allow to cool.

Rinse and drain arame. Soak for 20 minutes in enough water to cover. Drain and set aside.

Steam peas and allow to cool.

Combine vegetables, scallions and daikon.

Gently fold vegetables and arame into cooled rice.

Whisk oil, vinegar and tamari together. Toss into rice/vegetable mixture and chill.

Per serving: 430 cal; 7 g prot; 20 mg sod; 56 g carb; 20 g fat; 0 mg chol; 41 mg calcium

Chimichangas #2

Servings: 12 Servings

Ingredients:

¼ cub Bacon grease
2 cub Beef, pork OR chicken *
1 Onion; diced
2 Garlic cloves; minced
2 Tomatoes; chopped
8 ounce Green chiles; chopped
1 Potato; peeled boiled diced
1 teaspoon Salt
1 ½ teaspoon Dried oregano
2 teaspoon Chili powder; (or to taste)
2 tablespoon Fresh cilantro; minced
12 Flour tortillas; warmed
Vegetable oil
Cheddar cheese; shredded
Sour cream
Salsa
Lettuce; shredded
Tomatoes; chopped

Preparation:

* chopped or shredded, cooked
******************************************************* ****************** In a skillet; melt bacon grease over medium heat.
Saute meat, onion, garlic, tomatoes, chiles and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant ½ cup meat filling on each tortilla.
Fold, envelope-style, like a burrito. Fry, seam side down, in ½ inch of hot oil (360-375~F) until crispy and brown. Turn, and brown other side. Drain briefly on a paoer towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream and salsa. Place shredded lettuce next to chimichanga and top with tomatoes. Serve immediately.

Chinese Dim Sum

Servings: 32 Dumplings

Ingredients:

¼ cub Mung beans, peeled andsoaked for 4 hours
¾ cub Vegetable stock
½ cub Blanched frozen or freshpeas
½ cub Sliced and blanched napacabbage leaves
½ cub Chopped green onion
½ cub Oven roasted and chopped
Onion
¼ cub Egg whites
1 tablespoon Soy sauce
1 tablespoon Minced lemongrass
Salt
32 Potsticker skins (rounds)

Preparation:

In a small saucepan, combine the mung beans and stock. Bring to a boil and simmer, tightly covered, for 30 minutes, or until the beans are soft. Transfer the beans to a food processor or blender and puree until smooth. Transfer the beans to a medium size bowl and add the peas, cabbage, green onion, roasted onion, egg whites, soy sauce and lemongrass. Stir to combine. Season to taste with salt.

To form the dumplings, moisten the edge of a potsticker skin with water. Place a scant tablespoon of filling slightly off center on a skin, fold the dough over to form a half moon, and pinch the edges to seal. Place in a bamboo steamer and steam for 10 minutes. Serve immediately.

The filling can be prepared and refrigerated up to 6 hours ahead of time.

*Note* Do not stack these dumplings while forming or steaming or they will stick together. Serve these dumplings with a small bowl of Manchurian Sauce, Chinese Barbecue (hoisin) sauce, and/or mustard.

Serving size: 4 dumplings
139 calories
17.7 grams fat 0 mg. cholesterol 555.4 mg. sodium without added salt

From "Eat More, Weigh Less," by Dean Ornish, MD Typed for you by Hilde Mott

Chinese: Mushroom Foo Yung

Servings: 6 Servings

Ingredients:

4 Eggs; lightly beaten
¼ teaspoon Salt
¼ teaspoon Ginger; ground
½ cub Chicken, cooked; finely chopped
1 cub Mushrooms; sliced
1 cub Bean sprouts, fresh
2 Green onions; finely chopped
1 Celery stalk; finely chopped
Cooking oil
Soya sauce

Preparation:

In a medium-sized bowl beat together all ingredients except oil and soya sauce. Heat a small amount of oil in a large skillet (or Wok) at medium heat. Drop large spoonfuls (about 2 tbsp or 25 ml) into skillet. Cook, turning once, until lightly browned. Repeat until all egg mixture is used. Serve with soya sauce.

Source: Money's Mushroom Bag
From: Origin:

Chinese: Shrimp Fried Rice

Servings: 3 Servings

Ingredients:

CATE VANICEK:
cub Cold cooked rice
3 Eggs, slightly beaten
1/3 cub Raw shrimp, cleaned and
Slivered
1/3 cub BBQ pork
½ teaspoon Cornstarch
1 teaspoon Wine
1 tablespoon Soy sauce
¼ teaspoon MSG (optional)
2 Green onions, diced
1 teaspoon Salt
Peanut oil

Preparation:

Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, ¼ tsp. MSG and the diced green onion. Add 1 tsp. salt (or more).
Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.

Serve hot.

Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

Chipped Beef & Cheese Strata

Servings: 4 Servings

Ingredients:

8 slice White bread; remove crusts
Butter; or marg.
5 ounce Jar of chipped or dried beef
2 cub Sharp cheddar cheese; grated
4 Eggs; beaten
2 ¼ cub Milk

Preparation:

Lightly butter the bread. Place 4 slices, butter side up, in a greased baking dish. Arrange half the dried beef over the bread; sprinkle 1 cup of grated cheese over beef. Add another layer of beef and cheese.
Place the last 4 slices of bread, butter side up, on top. Combine eggs and milk and pour over bread; allow to stand 1 hr before baking.
Bake uncovered in a 350 oven for 1 hr until puffed, brown and set.

From the Sunset Casserole Book. Posted by Jim Weller.

Chippewa Wild Rice (Ai)

Servings: 6 Servings

Ingredients:

1 package Frozen whole kernel corn(10 oz.)
2/3 cub Flour
1 teaspoon Baking powder
1 teaspoon Salt
⅛ teaspoon Fresh ground pepper
3 each Eggs
1 tablespoon Honey
¼ cub Cooking oil

Preparation:

Place the frozen corn in a small saucepan, and cook slowly, without adding any water, for about 10 to 15 minutes or until the corn is tender. Sift together the dry ingredients. Beat the eggs with the honey until light, and mix into the dry ingredients. Fold in the corn. Heat the oil in a large, heavy skillet until a drop of water will sizzle. Drop the batter from a tablespoon, and brown cakes well on both sides. Serve hot with lots of butter or as pancakes for breakfast with honey or maple syrup. Makes 6 servings. From The Art of American Indian Cooking, by Yeffe Kimball and Jean Anderson, 1970, Avon Books. Posted By: Leti Labell 11/92

Submitted By BILL CHRISTMAS

Chocolate Cloud Souffle

Servings: 5 Servings

Ingredients:

SOURCE: BETTER HOMES & GARDE:
1/3 cub Light cream 3 egg yolks
1 each 3-ounce package Dashsalt
Cream cheese 3egg whites
½ cub Semisweet
Chocolate pieces
3 tablespoon Sifted
Confectioners' sugar

Preparation:

Blend cream and cream cheese over very low heat. Add chocolate pieces; heat and stir till melted. Cool. Beat egg yolks and salt till thick and lemon colored. Gradually blend into chocolate mixture. Beat egg whites till soft peaks form. Gradually add sugar, beating to stiff peaks; fold in chocolate mixture. Pour into ungreased 1-quart souffle dish or casserole. Bake in slow oven (300ø) 45 minutes or till knife inserted comes out clean. Makes 5 or 6 servings. Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

Christmas Eggnog French Toast

Servings: 6 Servings

Ingredients:

2 cub Eggnog-flavored skim milk 6 Croissants
1 Egg, slightly beaten 3 T Butter
½ teaspoon Cinnamon

Preparation:

In a shallow bowl, mix the eggnog, and and cinnamon. stirring well.

Slice the croissants lengthwise.

Melt one tablespoon of butter in a skillet or on a griddle.

Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 ½ minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter.

Serve at once with warm maple syrup.

Per serving:
: 19g fat
: 52mg cholesterol
: 9g protein
: 40g carbohydrates
: 543mg sodium
Indianapolis Star
20 December 1995 Submitted by
John Hartman Indianapolis, IN 1996

From: John Hartman Date: 19 Nov 96

Christmas Eggnog French Toast

Servings: 6 Servings

Ingredients:

2 cub Eggnog-flavored skim milk
1 Egg, slightly beaten
½ teaspoon Cinnamon
6 Croissants
3 tablespoon Butter

Preparation:

In a shallow bowl, mix the eggnog, and and cinnamon. stirring well.

Slice the croissants lengthwise.

Melt one tablespoon of butter in a skillet or on a griddle.

Dip 1 croissant half in the batter and place in the griddle. Repeat with the remaining halves. Cook on each side for 1 to 1 ½ minutes, or until golden brown. Use remaining butter as needed. Remove to a serving platter.

Serve at once with warm maple syrup.

Per serving:
: 19g fat
: 52mg cholesterol
: 9g protein
: 40g carbohydrates
: 543mg sodium
Indianapolis Star
20 December 1995 Submitted by
John Hartman Indianapolis, IN 1996

Christmas Morn Wifesaver

Servings: 8 Servings

Ingredients:

16 slice Bread
8 slice Cheddar cheese
½ teaspoon Salt
½ teaspoon Mustard powder
3 cub Milk
1 dash Hot pepper sauce
Cornflakes
8 slice Ham or back bacon
6 Eggs
½ teaspoon Pepper
¼ cub Green pepper, minced
2 teaspoon Worcestershire sauce
½ cub Butter
¼ cub Onion, minced

Preparation:

Cut crusts of bread and lay 8 slices in a greased 9 X 13 pan. Add enough pieces of bread to cover bottom completely. Cover bread with thinly sliced ham or back bacon. Lay cheese on top of ham or bacon.
Cover with 8 slices of trimmed bread remaining, plus as much extra needed to cover completely. In a bowl, beat eggs, salt and pepper. To egg mixture, add dry mustard, onion, peppers, worcestershire sauce, milk and hot sauce. pour over bread in pan. Cover and let stand overnight in frig. In morning, melt butter and pour over mixture in pan. Cover with crushed cereal. Bake uncovered 1 hour. Let stand 10 minutes before serving. Serve with cut up fruit or hot cinnamon rolls. Make the day before and pop it in the oven in the morning.

Darlene Frankiw

Christmas Morning Wife Saver

Servings: 8 Servings

Ingredients:

16 slice Bread; crusts removed
16 slice Back bacon or ham;cooked
16 slice Cheddar cheese;sharp
6 Eggs
½ teaspoon -Salt
½ teaspoon Pepper
1 teaspoon Dry mustard
¼ cub Onion;minced
¼ cub Green pepper;finely chopped
2 teaspoon Worcestershire sauce
3 cub Milk;whole or 2%
1 dash Tabasco
¼ pound Butter
Cornflakes;crushed -OR-Special K

Preparation:

In 9 X 13" buttered baking dish (use a BIG dish), put 8 pieces of bread, Add pieces to cover dish entirely. Cover bread with cooked back bacon slices or ham slices. Lay slices of cheddar cheese on top, then cover with slices of bread (to make it like a sandwich).
In a bowl, beat, eggs, salt and pepper.To egg mixture, add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco.
Pour over the 'sandwiches'. Cover and let it stand in the fridge overnight.
In the morning, preheat oven to 350F. Melt ¼ lb butter and pour over top. Cover with crushed corn flakes or Special K cereal.
Bake 1 hour in 350F oven. Let stand for 10 minutes before serving.

Cinnamon Cherry Souffle

Servings: 6 - 8

Ingredients:

SOURCE: SOUFFLE SPECTACULARS:

FROM: SALLIE AUSTIN:

INGREDIENTS:
3 tablespoon Butter
4 tablespoon Flour
1 ½ cub Milk
6 each Egg yolks
8 each Egg whites
pinch Salt
⅛ teaspoon Cream of tartar
½ cub Sugar

DIRECTIONS:
1 Cinnamon Cheesecake
2 Cinnamon Cheesecake

Preparation:

: Preheat oven to 400-F.
: pitted black cherries,
: -fresh or canned
: cherry liqueur (opt)

Melt the butter and add the flour. Add the milk gradually, stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a prepared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes. May be served with a chocolate sauce. Courtesy of Shareware RECIPE CLIPPER 1.0

Cinnamon Swirl Bread (Stepanek)

Servings: 2 Servings

Ingredients:

6 7 cub all-purpose flour ¼ c Applesauce
2 package Yeast 2 ts Salt
2 cub Milk (what ever version you 6 Egg whites
Use - I use ½%) x Cinnamon and sugar mix (1 c
¼ cub Sugar(I used an unrefined Sugar to 4 teaspoons
Granulated sugar I get at my Cinnamon)
FS) Raisons if desired

Preparation:

~ Mix 3 cups flour and yeast in large bowl. - Warm milk, sugar, applesauce, salt over stove until warm to touch (115deg). When warm mix into flour mixture, ADD EGGS and beat at high speed for three minutes. - Stir in as much of the remaining flour as possible. (I stired in 3 cups.) - Turn out on floured board and knead in as much of the rest of the flour as possible to make a soft elastic dough. - Put in greased bowl and let rise. (I used a touch of lf spray oil and covered with a wet papertowel. Terry cloth will stick and make a mess.) Let rise until double (about 1 ¼ hours). - Punch down. Divide in half. Let rest 20 minutes. - Roll out into a15"X7" rectangle (I used slightly larger because I have 9" loaf pans.) Wet surface slightly with water and sprinkle with ½ cinnamon mixture, make sure to get close to edges. - Sprinkle with raisons if desired. Roll up like a jelly roll and tuck edges under. Put in sprayed loaf pan and let rise until double, about 30-40 minutes. Bake at 375 deg about 45 minutes or until done. (Once the bread gets nice and brown, cover with foil and cook another 15 minutes.) Let cool some before cutting.

From: Lynn Stepanek <vaughn@queens.edu>. Fatfree Digest [Volume 9 Issue 32] July 23, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

CITRUS GRAIN SALAD

Servings: 4 servings

Ingredients:

2 large Naval oranges
4 cub Cooked grains, such as brown rice, barley or kamut
1 tablespoon Grated orange zest
1/3 cub Fresh parsley, minced and tightly packed
1 cub Carrots, shredded
½ cub Celelry, finely chopped
1/3 cub Raisins or currants
2 tablespoon Olive oil
2 tablespoon Safflower or canola oil
1 tablespoon Wine vinegar
3 tablespoon Lemon juice, fresh squeezed
½ teaspoon Sea salt or to taste
Freshly ground pepper
Lettuce or radicchio leaves

Preparation:

Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove only the colored part). Set zest aside. Peel oranges and separate into sections. Set aside about 8 sections for garnish and coarsely chop remainder. Combine grains, orange zest, chopped oranges, parsley, carrots, celery and raisins in large bowl. For dressing, combine oils, vinegar, lemon juice, salt and pepper to taste in food processor or jar. Pulse briefly or shake well to blend. Pour dressing over grain mixture and toss until thoroughly blended. Taste and add more salt or lemon juice, if needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish with reserved orange sections.

Classic Quiche

Servings: 6 Servings

Ingredients:

CRUST:
½ cub Rolled oats
½ cub Whole wheat flour
¼ cub Unbleached white flour
¼ teaspoon Salt
⅛ teaspoon Baking powder
¼ cub To ½ c canola oil
2 tablespoon Lemon juice
1 ½ teaspoon Honey or maple syrup
2 To 3 T cold water
1 To 2 t. sesame seeds

FILLING:
1 teaspoon Water or olive oil
1 cub Diced onion
1 teaspoon Minced garlic
3 cub Small broccoli florets
1 To 2 T water
18 ounce Soft silken tofu
1 tablespoon Prepared mustard
1 teaspoon Dried basil or rosemary
¼ teaspoon Ground nutmeg
¼ teaspoon Salt
¼ teaspoon White pepper
1 To 2 T. nutritional yeast
Flakes
Red pepper strips or sliced
Black olives for garnish

Preparation:

Crust: Preheat oven to 375 degrees. Grind oats to a coarse flour n a blender or food processor. Place ground oats in a large bowl. Stir in whole wheat flour, white flour, salt and baking powder. Drizzle ¼ cup canola oil over flour mixture and mix lightly; add more oil of necessary, until mixture looks like wet sand. Drizzle lemon juice, honey or maple syrup and 2 T water over dough. Mix lightly with a fork until dough forms a ball, adding more water if necessary. Roll out dough between sheets of waxed paper. Sprinkle sesame seeds evenly over bottom of a quiche or pie pan, then place dough in pan. (If using a pie pan, fold excess dough over to form an edge about 2/4 inch thick; try to keep edge even, smooth and slightly away from the edge of pan.) Prick sides and bottom of crust with a fork. Bake for 20 minutes, remove from oven and reduce temperature to 350 degrees.
Filling: Heat 1 teaspoon water or oil in a skillet over medium heat.
Add onion and saute for 3 to 5 minutes. Add garlic and saute for 30 seconds. Add broccoli florettes and 1 to 2 tablespoons water, then cover. Steam until broccoli is bright green and slightly tender but not soft, about 2 minutes. Drain vegetables if necessary; place in prebaked pie crust and spread evenly over bottom. In a blender or food processor, whip tofu, mustard, basil or rosemary, nutmeg, salt, pepper and nutritional yeast. Blend 1 to 2 minutes, until very smooth. Pour tofu mixture over vegetables in pie crust. Place red pepper or black olives on top if desired. Bake 40 minutes, until slightly puffy. Allow to cool 5 to 10 minutes before slicing. Serves 6. Variation: substitute 3 cups of any vegetable for the broccoli.
Try lightly steamed asparagus, sauteed mushrooms and leeks, or red pepper and zucchini. Veganized version of classic tofu recipe in February 1993 _Vegetarian Times_

Classy Croquettes

Servings: 6 Servings

Ingredients:

1/3 cub Butter (or marg.) -chopped
½ cub Flour, all-purpose 1 c Almonds, chopped blanched;
1 teaspoon Salt -divided
⅛ teaspoon Pepper ½ ts Almond extract
13 ounce Milk, evaporated 2 Egg whites; slightly beaten
4 Egg yolks; slightly beaten 2 tb Water
8 Eggs, hard-cooked; finely Oil, salad

Preparation:

Melt butter in saucepan over low heat; blend in flour, salt, and pepper.
Add milk and cook, stirring constantly, until thick and bubbly. Add a small amount of the hot mixture to egg yolks, stirring constantly. Return egg yolk mixture to saucepan and cook 1 minutes longer. Remove from heat; add chopped eggs, ½ cup almonds, and the almond extract.

Spoon mixture into a waxed paper-lined square pan; spread evenly. Sprinkle with remaining almonds. Freeze for 2 hours or until firm. Remove from pan and cut into 12 pieces.

Combine egg whites and water. Dip pieces into egg white mixture to coat well. Deep fry in oil at 400 degrees until golden brown and heated through.
Serve immediately.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Classy Croquettes

Servings: 6 Servings

Ingredients:

1/3 cub Butter (or marg.)
½ cub Flour, all-purpose
1 teaspoon Salt
⅛ teaspoon Pepper
13 ounce Milk, evaporated
4 Egg yolks; slightly beaten
8 Eggs, hard-cooked; finelychopped
1 cub Almonds, chopped blanched;divided
½ teaspoon Almond extract
2 Egg whites; slightly beaten
2 tablespoon Water
Oil, salad

Preparation:

Melt butter in saucepan over low heat; blend in flour, salt, and pepper. Add milk and cook, stirring constantly, until thick and bubbly. Add a small amount of the hot mixture to egg yolks, stirring constantly. Return egg yolk mixture to saucepan and cook 1 minutes longer. Remove from heat; add chopped eggs, ½ cup almonds, and the almond extract.

Spoon mixture into a waxed peper-lined square pan; spread evenly.
Sprinkle with remaining almonds. Freeze for 2 hours or until firm.
Remove from pan and cut into 12 pieces.

Combine egg whites and water. Dip pieces into egg white mixture to coat well. Deep fry in oil at 400 degrees until golden brown and heated through. Serve immediately.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Clown Faces

Servings: 1 Servings

Ingredients:

1 Lge Pancake
2 Poached or fried Eggs
3 Orange Slices
½ Cherry Tomato

Preparation:

Make the pancakes in advance and set them in oven to keep them warm.
Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes.

Calories per serving: Number of Servings: 1 Fat grams per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:

Clown Faces

Servings: 1 Servings

Ingredients:

1 Lge Pancake 3 x Orange Slices
2 Poached or fried Eggs ½ x Cherry Tomato

Preparation:

Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes.

Cocktail Crisps

Servings: 1 Servings

Ingredients:

¼ pound Butter
1 cub Flour
1 cub Grated Cheddar Cheese
1 cub Rice Krispies

Preparation:

Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about ½ teaspoon. Flatten balls out on cookie sheet. Bake in a 350øF oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest. From:
Syd's Cookbook.

Coconut Custard Blender Pie

Servings: 6 Servings

Ingredients:

2 cub Milk
1/3 cub Butter or Margarine
¾ cub Sugar
1 ½ teaspoon Vanilla
4 Eggs
½ cub Flour
1 cub Shredded coconut
½ teaspoon Nutmeg

Preparation:

Combine all ingredients in blender container. Blend on high for 1 minute. Pour into greased and floured 10" pie dish. Bake at 350^ for 45 minutes or until custard is set. Source: Connie Putnam, Warren, MI

COCONUT RICE (PANDYA)

Servings: 4 servings

Ingredients:

3 tablespoon Ghee
1 teaspoon Cumin seeds
1 pinch Turmeric
2 Cloves
4 Black peppercorns
2 Black or brown cardamom pods
2 cub Dried coconut
2 cub Brown rice
3 ¾ cub Water
1 ½ teaspoon Salt
1 tablespoon Chopped almonds

Preparation:

Presoak rice for an hour & then rinse well, pick out the dirt.

Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.

Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes.

Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.

Garnish with cashews, raisins & almonds.

Serve with any main curry.

Michael Pandya, "Indian Vegetarian Cooking"

Coddled Eggs

Servings: 1 Servings

Ingredients:

6 each Eggs
Cayenne
1 ½ cub Milk
2 tablespoon Melted butter or bacon fat
Salt and Pepper

Preparation:

Beat eggs with fork until whites and yolks are blended. Add milk.
Pour into pan containing butter. Cook over hot water, stirring constantly, until thickened. Season to taste. Serve at once on buttered toast. 6 servings. The Household Searchlight

Cold Lemon Souffl‚

Servings: 6 Servings

Ingredients:

6 Eggs ½ oz Gelatine; sponged in
6 ounce Castor sugar 2 Lemons; juice
1 Lemons; grated zest 1 pn Salt
5 Sheets gelatine;-=OR=- 1 pn Cream of tartar

TO DECORATE:
Lemon slices

Preparation:

If using leaf gelatine, place them, one by one in a large shallow dish of cold water. Allow to soften, then drain and place in small bowl with the lemon juice and continue as if using powdered gelatine that has been sponged.
For powdered gelatine, put juice of the lemons in a small bowl, stir well and then sprinkle the gelatine over slowly enough to avoid forming a "knot" of powder. When "sponged", ie when the gelatine has absorbed the liquid and become a mass, place the bowl (or jug) in a pan of boiling water, and heat until the gelatine dissolves, when it can be added to the lemon rind/sugar/egg mixture before cooking.
While the gelatine is sponging/softening, prepare the mousse base.
Separate the eggs, placing whites in a large completely grease free bowl.
Place yolks in the top half of a double saucepan or a basin capabale of being heated (best is a zabaglione pan). Add to the yolks, the grated zest of half the lemons (no need to use the rest) and add the castor sugar little by little while beating. When really thick, add the gelatine/lemon solution, and heat over simmering water. Do not stop beating for a moment, and make sure you reach all over the bottom of the bowl. When the mixture thickens again and becomes very light and mousse like, remove the bowl from the heat, put into cold water and cool, beating from time to time.
While the mousse mixture is cooling, add the salt and tartar to the egg whites, and beat to the soft peak. Cut and fold the cool mousse mixture (don't let it set, of course) into the beaten egg white. Mix well, without being so vigorous that you lose the lightness of the mixture, and pour into a large serving bowl, or individual bowls. Level off gently and let set 4 hours minimum before serving. Don't keep too long, or the mousse can become very rubbery.
Decorate just before serving with slices of lemon.
This recipe can be made with limes, but adjust the number depending on their size.

IMH c/o Georges' Home BBS 2:32¾.4

Cold Lemon Souffl‚

Servings: 6 Servings

Ingredients:

6 Eggs
6 ounce Castor sugar
1 Lemons; grated zest
5 Sheets gelatine;-=OR=-
½ ounce Gelatine; sponged in
2 Lemons; juice
1 pinch Salt
1 pinch Cream of tartar

TO DECORATE:
Lemon slices

Preparation:

If using leaf gelatine, place them, one by one in a large shallow dish of cold water. Allow to soften, then drain and place in small bowl with the lemon juice and continue as if using powdered gelatine that has been sponged.
For powdered gelatine, put juice of the lemons in a small bowl, stir well and then sprinkle the gelatine over slowly enough to avoid forming a "knot" of powder. When "sponged", ie when the gelatine has absorbed the liquid and become a mass, place the bowl (or jug) in a pan of boiling water, and heat until the gelatine dissolves, when it can be added to the lemon rind/sugar/egg mixture before cooking.
While the gelatine is sponging/softening, prepare the mousse base.
Separate the eggs, placing whites in a large completely grease free bowl. Place yolks in the top half of a double saucepan or a basin capabale of being heated (best is a zabaglione pan). Add to the yolks, the grated zest of half the lemons (no need to use the rest) and add the castor sugar little by little while beating. When really thick, add the gelatine/lemon solution, and heat over simmering water. Do not stop beating for a moment, and make sure you reach all over the bottom of the bowl. When the mixture thickens again and becomes very light and mousse like, remove the bowl from the heat, put into cold water and cool, beating from time to time.
While the mousse mixture is cooling, add the salt and tartar to the egg whites, and beat to the soft peak. Cut and fold the cool mousse mixture (don't let it set, of course) into the beaten egg white. Mix well, without being so vigorous that you lose the lightness of the mixture, and pour into a large serving bowl, or individual bowls.
Level off gently and let set 4 hours minimum before serving. Don't keep too long, or the mousse can become very rubbery.
Decorate just before serving with slices of lemon.
This recipe can be made with limes, but adjust the number depending on their size.

IMH c/o Georges' Home BBS 2:32¾.4

Cold Rhubarb Souffle

Servings: 6 Servings

Ingredients:

4 cub Chopped rhubarb
2 ¼ cub Sugar
1 Envelope gelatin
1 cub Heavy cream
4 Egg whites
1 teaspoon Vanilla
12 Fresh strawberries
Additional whipped cream

Preparation:

1. Cook the rhubarb with ¼ cup water and 1 ¾ cup sugar in a heavy bottomed saucepan for about 10 minutes until soft. Strain and cook down the juice to ½ cup. Puree the rhubarb in a food mill or a blender, or put through a vegetable mill. 2. Soften the gelatin in 2 tablespoons cold water, then add to the hot rhubarb juice and stir until completely dissolved. Add the puree.
3. Beat the cream until stiff. 4. Beat the egg whites until they begin to stiffen, then add the
remaining ½ cup sugar and the vanilla, continuing to beat until stiff peaks form. 5. Fold first the eggwhite mixture into the rhubarb, then the whipped
cream. Make a collar of wax paper and fit it around a 1 ½ quart souffle mold. Chill for at least six hours. Remove the collar and decorate the top with fresh strawberries and rosettes of whipped cream piped from a pastry tube. ~--

COLORFUL WHOLE GRAIN SALAD

Servings: 1 recipe

Ingredients:

2 cub Cooked AM Brown Rice (Medium Grain)
1 cub Cooked whole grain wheatOR- rye or red lentils (or sprouted instead)
1 Green bell pepper; chopped
1 Red bell pepper; chopped
1 medium Purple onion; sliced thinly
½ cub Mayonnaise
½ cub Plain yogurt

Preparation:

Mix mayonnaise and yogurt. Combine with all the other ingredients and toss. Chill thoroughly.

Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Company Chicken Casserole

Servings: 6 Servings

Ingredients:

8 ounce Noodles
3 cub Chicken; cooked, diced
½ cub Celery; diced
½ cub Green pepper; diced
½ cub Onion; diced
4 ounce Mushrooms; canned, drained
½ cub Chicken broth
½ cub Parmesan cheese
2 tablespoon Butter; melted
1 cub Sharp cheddar; grated
½ teaspoon Basil
1 ½ cub Small curd cottage cheese
1 can Cream of chicken soup

Preparation:

Cook noodles according to package directions until barely tender; drain and rinse thoroughly. In large bowl, combine the remaining ingredients with the noodles, making sure the noodles are separated and coated with liquid. Pour mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH for 3-4 hours.
Serves 6.

Confetti Mac'n Cheese

Servings: 6 Servings

Ingredients:

¼ cub Chopped onion
¼ cub Chopped green pepper
2 tablespoon Margarine or butter
1 pound Pasteurized process cheese spread, cubed
½ cub Milk
2 cub (7 oz) elbow macaroni, cooked, drained

Preparation:

Saute vegetables in margarine until tender. Reduce heat to low. Add process cheese spread and milk; stir until process cheese spread is melted. Stir in macaroni. Spoon into 2 quart casserole. Bake at 350 for 15 minutes. Sprinkle with parmesan cheese if desired.

Preparation time: 15 minutes Baking time: 15 minutes

Confetti Sandwich

Servings: 1 servings

Ingredients:

1 can Spam (12 oz.) 1 sm Sweet onion
3 Hard boiled eggs -Salt to taste
2 Stalks Celery -Pepper to taste
2 large Carrot -Pickles

Preparation:

Put all the above ingredient through a grinder or chopper. Add salt and pepper. Add salad dressing (Kraft Miracle Whip) to mixture and mix well.
Amount of dressing depends on taste. Spread on bread. Serves 4.

Recipe By: From: Kaz Langridge

Corn Egg Scramble

Servings: 4 Servings

Ingredients:

½ pound Bacon, cut in pieces
16 ounce Can whole Kernel corn,drained
4 Eggs

Preparation:

Fry bacon in 10 inch skillet until crisp, drain off fat. Beat eggs, stir in corn. Pour over bacon pieces in skillet. Cook and stir until eggs are thickened throughout but still moist. Season with salt and pepper.

Corn Souffle #1

Servings: 6 Servings

Ingredients:

3 tablespoon Margarine Or Butter
3 tablespoon Unbleached Flour
¼ teaspoon Sugar
¼ teaspoon Cumin; Ground
¼ teaspoon Nutmeg; Ground
¼ teaspoon Red Pepper; Ground
1 cub Milk
3 each Eggs; Large, Separated
2 tablespoon Onion; Finely Chopped
2 tablespoon Green Chiles; Finely Chopped
8 ¾ ounce Whole KernelCorn;Drained,1cn

GREEN CHILE CHEESE SAUCE:
½ cub Cheddar Cheese; Shredded,2oz
¼ cub Green Chiles; Finely Chopped
1/3 cub Half & Half
1 tablespoon Onion; Finely Chopped
1 teaspoon Cumin; Ground
¼ teaspoon Salt

Preparation:

Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or casserole. Heat the margarine in a 2-quart saucepan over low heat until melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks. Stir the hot mixture back into the saucepan. Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn. Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff. Stir about ¼ of the egg whites into the corn mixture. Fold the corn mixture into the remaining egg whites. Carefully pour the mixture into the souffle dish. Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle with the sauce when souffle is done.

GREEN CHILE CHEESE SAUCE:

Heat all the ingredients over low heat, stirring constantly, until the cheese is melted.

Corn Stuffed Poblano Chiles

Servings: 6 Servings

Ingredients:

6 each Poblano Chiles
2 each Eggs; Large
1 ½ cub Whole Kernel Corn
2 ounce Cheddar Cheese;Shredded,½C
½ cub Pecans; Chopped
½ cub Red Pepper; Finely Chopped
½ cub Onion; Finely Chopped
½ teaspoon Salt
⅛ teaspoon Red Pepper; Ground

Preparation:

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees F. Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon about ¼ cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

Corned Beef Quiche

Servings: 1 Servings

Ingredients:

1 each 9 inch pie shell, unbaked
1 each (15oz) can corned beef
1 small Onion, finely shredded
1 cub Swiss cheese, shredded
2 teaspoon Flour
¼ teaspoon Salt
dash Allspice
2 each Eggs, slightly beaten
1 ¼ cub Milk

Preparation:

Pre bake pie shell at 375F for 7 minutes. Remove from oven. Set aside. Reduce oven temperature to 325F. Crumble corned beef into pie shell. Sprinkle onion over meat, top with swiss cheese. Combine remaining ingredients, pour over hash and cheese. Bake 35-40 minutes, or until set. Cool 20 minutes before serving. Origin:
Women's Circle, for cooks on the go. Shared by: Sharon Stevens

Corned Beef, Cheese & Eggs

Servings: 2 Servings

Ingredients:

2 Eggs
1 ounce Cheese, cheddar
½ medium Onion, sweet
2 ounce Corned beef
1 tablespoon Butter
2 slice Toast
Salt and pepper (to taste)

Preparation:

Melt the butter in a small frying pan. Add the onion and saute until soft and translucent. Add the corned beef and cook over low to medium heat until the meat loosens up and the mixture begins to dry slightly.

Add the cheese and heat until the cheese has melted, then add the egg and "scramble" the mixture until the egg is done to your satisfaction.

Serve on or with toast. Submitted By

Cottage Cheese (Helen's Smierkase)

Servings: 1 Servings

Ingredients:

1 quart Milk, sour
1 Water
1 Cream
1 *or:
1 Sour cream

Preparation:

Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste.

Cottage Cheese (Helen's Smierkase)

Servings: 1 Servings

Ingredients:

1 quart Milk, sour 1 x Water
1 Cream 1 x *or:
1 Sour cream

Preparation:

Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all." Serve with either sweet or sour cream and seasoning to taste.

Cottage Eggs

Servings: 2 Servings

Ingredients:

4 large Eggs
Salt and Pepper to taste
1 ½ tablespoon Butter
½ cub Small curd cream style
Cottage cheese
2 tablespoon Finely diced Cheddar cheese

Preparation:

Beat eggs with salt and pepper just enough to blend yolks and whites.In an 8" skillet,melt butter and twirl to coat bottom of skillet;add eggs to hot butter and cook over moderately low heat,lifting eggs from bottom with a large spoon as they set. When almost set,shut off heat,fold in cottage and cheddar cheese.Serve at once.Makes 2 servings.

COUNTRY BREAKFAST CEREAL

Servings: 6 servings

Ingredients:

1 cub Brown rice; uncooked
¼ teaspoon Salt
2 ¼ cub Water
1 tablespoon Butter or margarine
½ cub Chopped prunesOR- seedless raisins
1 teaspoon Cinnamon

Preparation:

Combine all ingredients in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 55 minutes, or until rice is tender and liquid is absorbed. Fluff with fork. Serve with milk or cream, honey or brown sugar, and fresh fruit, if desired.

Microwave Oven Instructions: Combine all ingredients in deep microproof baking dish. Cover and cook on HIGH (maximum power) 5 minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook 30 minutes. Fluff with fork.

Each serving provides:
* 166 calories
* 2.7 g. protein
* 2.6 g. fat
* 33.7 g. carbohydrate
* 114 mg. sodium
* 5 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Country Overnight Souffle

Servings: 12 Servings

Ingredients:

16 Slices bread, crusts trimmed
4 tablespoon Softened butter
10 Slices Cheddar cheese
10 Thin slices cooked ham
1 ½ cub Sliced mushrooms
1 large Onion, minced
1 cub Chopped black olives
1 cub Chopped green pepper
1 cub Chopped tomato
6 Eggs
3 cub Milk
½ teaspoon Worcestershire sauce
½ teaspoon Finely chopped chives
½ teaspoon Dry mustard
1 cub Dry bread crumbs
½ cub Melted butter

Preparation:

Spread one side of bread slices with butter. Place 8 slices buttered side down in a lightly greased 9x13 inch baking dish. Layer cheese, ham, mushrooms, onion, olives, green pepper and tomato over bread.
Place remaining bread slices buttered side up on top. Beat eggs, milk, Worcestershire sauce, chives and dry mustard with wire whisk in bowl.
Pour over layers. Chill, covered, overnight. Mix bread crumbs with melted butter in bowl. Sprinkle over souffle. Bake for 1 hour at 350 degrees.

Per serving: 436 calories, 18 g protein, 30 g carbohydrate, 28 g fat, 56 percent calories as fat, 2.1 g fiber, 177 mg cholesterol, 763 mg sodium

Miami Herald Food Section, 8 May 1977

Country Overnight Souffle

Servings: 12 Servings

Ingredients:

16 Slices bread, crusts trimmed 1 c Chopped tomato
4 tablespoon Softened butter 6 Eggs
10 Slices Cheddar cheese 3 c Milk
10 Thin slices cooked ham ½ t Worcestershire sauce
1 ½ cub Sliced mushrooms ½ t Finely chopped chives
1 large Onion, minced ½ t Dry mustard
1 cub Chopped black olives 1 c Dry bread crumbs
1 cub Chopped green pepper ½ c Melted butter

Preparation:

Spread one side of bread slices with butter. Place 8 slices buttered side down in a lightly greased 9x13 inch baking dish. Layer cheese, ham, mushrooms, onion, olives, green pepper and tomato over bread. Place remaining bread slices buttered side up on top. Beat eggs, milk, Worcestershire sauce, chives and dry mustard with wire whisk in bowl. Pour over layers. Chill, covered, overnight. Mix bread crumbs with melted butter in bowl. Sprinkle over souffle. Bake for 1 hour at 350 degrees.

Per serving: 436 calories, 18 g protein, 30 g carbohydrate, 28 g fat, 56 percent calories as fat, 2.1 g fiber, 177 mg cholesterol, 763 mg sodium

Miami Herald Food Section, 8 May 1977

Coventry, Harlequin, Holiday, Fruit & Nut Che

Servings: 1 Servings

Ingredients:

1 package (8 ounces) cream cheese,softened
2 tablespoon Minced parsley
1 teaspoon Lea & Perrins Worcestershire
1 cub (4 ounces) shredded sharpcheddar cheese
¼ teaspoon Salt
¼ cub Minced onion

Preparation:

In a bowl, blend cream and cheddar cheeses. Add onion, parsley. Lea & Perrins, and salt; blend well. Shape into a ball. Chill and serve with assorted crackers, if desired. HARLEQUIN CHEESE BALL: Add 2 tablespoons finely diced pimiento, 1 teaspoon prepared brown mustard, and 1 clove garlic, crushed, to basic cheese mixture. Shape into a ball. Garnish with pimiento stars, if desired. HOLIDAY CHEESE BALL:
Add 1 tablespoon caraway to basic cheese mixture. Shape into a ball.
Chill. Sprinkle ribbons of paprika and chopped parsley around ball.
FRUIT AND NUT CHEESE BALL: Add 1 can (8 ¼ ounces) crushed pineapple, well drained, and 1/3 cup finely chopped nuts to basic cheese mixture. Shape into a ball; roll in 1/3 cup finely chopped nuts. Chill.

Crab & Cream Cheese Hors D'oeuvres

Servings: 1 Servings

Ingredients:

8 ounce Cream Cheese, Softened
8 ounce Backfin Crabmeat
1 tablespoon Milk
2 tablespoon Chopped Onion
½ teaspoon Horseradish
2 ounce Slivered Almonds
Salt
Pepper

Preparation:

Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350øF until slightly browned on top. Serve hot on crackers.
Makes
2 cups.

Crab Benedict

Servings: 2 Servings

Ingredients:

4 Eggs
4 ounce Fresh Or Canned Crabmeat
Hollandaise Sauce
2 Split English Muffins

Preparation:

Prepare the Hollandaise Sauce and set aside. Remove any excess liquid from the crabmeat and set aside. Toast English muffins. Poach eggs. Place 2 muffin halves on each plate. Place 1 ounce crabmeat on top of each muffin half. Place a poached egg on top of crabmeat.
Cover each muffin with Hollandaise sauce. Place in microwave and heat for 45 seconds. Serve immediately. To make traditional eggs benedict, just substitute Canadian Bacon for the crabmeat. This is a great breakfast or brunch dish. It is high in calories but we do deserve a treat now and then. From: Syd's Cookbook.

Crab Burgers

Servings: 4 Servings

Ingredients:

2 each Eggs; lg, hard cooked 1 c Crab meat
1 cub Cheddar; md, grated 1 ea Green onion; md, diced
½ cub Mayonnaise 1 x Catsup or bbq sauce;to taste
1 dash Celery salt 1 ds Onion salt
1 dash Garlic powder 2 t Sweet pickle juice

Preparation:

Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot.

Crab Burgers

Servings: 4 Servings

Ingredients:

2 each Eggs; lg, hard cooked
1 cub Crab meat
1 cub Cheddar; md, grated
1 each Green onion; md, diced
½ cub Mayonnaise
1 Catsup or bbq sauce;to taste
1 dash Celery salt
1 dash Onion salt
1 dash Garlic powder
2 teaspoon Sweet pickle juice

Preparation:

Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown.
Serve hot.

Crab Custard with Lemon Butter Sauce

Servings: 1 Servings

Ingredients:

1 Brocolli;bunch, mediumcut into small florets
½ pound Crab meat;fresh or frozentrimmed of cartilege
3 Eggs
¾ cub Whipping cream
¾ cub Milksalt & ground white pepper
1 pinch Nutmeg, ground

LEMON BUTTER SAUCE:
½ cub White wine
1 Shallot, dry;finely chopped
1 cub Butter; cut in pieces
¼ cub Whipping cream
1 Lemon;juice of

Preparation:

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St.
Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent).

Cook brocolli florets in boiling salted water just until tender-crisp; drain. Generously brush 6 to 8 ramekin or custard cups with melted butter.
Divide crab meat with brocolli among the ramekins. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean.) Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and unmold onto sauce.

Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time. MAKES: about 1 ½ CUPS SAUCE

SERVES: 6-8 as an appetizer

SOURCE: _A Taste of Quebec_ by Julian Armstrong

Crab Quiche

Servings: 4 Servings

Ingredients:

½ each RECIPE PLAIN PASTRY
1 Or 1 LAYER PIE CRUST MIX FOR
7 ½ ounce FRESH LUMP CRABMEAT
1 (SHELLS AND CARTILAGE REMOVE
3 ounce SWISS CHEESE (GRATED)
4 each EGGS
2 cub TABLE CREAM
1/3 cub ONION (MINCED)
1 teaspoon SALT
¼ teaspoon CAYENNE PEPPER
1 tablespoon FRESH PARSLEY (CHOPPED)

Preparation:

Preheat oven to 425 F.
CRUST: Prepare pie crust as directed. Place pastry on the bottom and sides
of a 9-inch pie pan.
FILLING: Over the dough, sprinkle all of crabmeat, then all of cheese.
In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour
mixture over crabmeat and cheese. Sprinkle with parsley.
Place pan on a cookie sheet and set on middle rack in oven. Bake at 425 F
for 15 minutes, then reduce heat to 300 F. Bake 30 minutes more or until
knife, when inserted, comes out clean. Remove quiche from oven and let
cool 10 minutes. Cut and serve warm. Yields 6 slices.

Crab Roll Hors D'oeuvres

Servings: 1 Servings

Ingredients:

1 pound Backfin Crabmeat
8 ounce Cream Cheese, Softened

Preparation:

Season slightly with your choice of the following: salt, cream, onion, sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers.

Crab Souffle with Green Peppers

Servings: 1 Servings

Ingredients:

3 tablespoon Butter
4 tablespoon Flour
1 ¼ cub Milk or Chicken stock
Salt & pepper to taste
1 cub Cleaned crabmeat
1 tablespoon Sherry
6 each Egg yolks
8 each Egg whites
⅛ teaspoon Cream of tartar
Pinch of salt
½ Green pepper, chopped
¼ cub Parmesan cheese

Preparation:

Simmer green pepper 10 min., drain and immediately add cold water to pan. This keeps pepper green and fresh. Melt butter, add flour, add milk or chicken stock gradually.

Remove pan from heat and add egg yolks, 1 at a time. Add drained peppers, crabmeat and sherry to sauce. Add salt and pepper to taste.
Beat egg whites with pinch of sald and cream of tartar until stiff.
Fold sauce into egg whites and fill prepared 6-cup souffle dish.

Dust surface of unbaked souffle with Parmesan cheese. Place in preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for 25 min. Serve with Mornay Sauce. A tossed salad and hot French bread will complete the meal.

Crabmeat Cheesecakes with Crab Sauce

Servings: 4 Servings

Ingredients:

2 ½ pound Crabmeat, cooked w/shells
4 cub Water
1 cub Dry White Wine
1 medium Onion, chopped
2 Carrots, chopped
1 Garlic Clove, minced
2 tablespoon Tomato Paste
1 Bouqet Garni
½ cub Whipping Cream

BOUQET GARNI:
3 Parsley Sprigs
3 Thyme Sprigs
1 Bay Leaf
10 Black Peppercorns

CHEESECAKES:
6 ounce Cream Cheese, Room Temp.
2 large Eggs
½ Shallot, minced
1 tablespoon Tomato, seeded & Chopped
1 Garlic Clove, Pressed
1 ½ teaspoon Dill, Fresh
1 ½ teaspoon Lemon Juice
Cayenne Pepper
½ cub Unsalted Butter, chilled &
Cut into pieces
Caviar, optional

Preparation:

FOR SAUCE: Preheat oven to 350F. Crack crab and remove meat from shells. Cover and chill meat until ready to use. Place crab shells in roasting pan. Roast until aromatic, 20 minutes.

Transfer shells to a heavy saucepan. Mix in water, wine, onion, carrots, garlic, tomato paste, bouquet garni and bring to a boil.
reduce heat and simmer until liquid is reduces to ½ cup, stirring occaisionally [about 1 ½ hours] strain. Add cream cooking liquid continue to simmer until reduced to ¾ cup, stirring occaisionally [about 10 minutes]

FOR CHEESECAKES: Butter 4 2/3 cup souffle dishes. Using electric mixer, beat cream cheese in medium bowl untill fluffy. Beat in eggs.
Mix in shallot, tomato, garlic, dill and lemon juice. Stir in crabmeat. Season to taste with salt and cayenne. Divide mixture between souffle dishes. Bake until centers are set [about 30 min.] Cool slightly.

Run a sharp knife around sides of dishes to loosen cheesecakes.
Invert 1 onto each plate. bring sauce to a simmer. Gradually add pieces of butter and wisk until melted. Season to taste. Spoon sauce over cheesecakes, garnish with caviar if desired.

Crabmeat Dip

Servings: 6 Servings

Ingredients:

1 8 ounce pkg cream cheese
1 Stick butter
1 pound White crabmeat
1 Sm. onion, finely chopped
1 dash Tabasco sauce
⅛ teaspoon Garlic powder
1 dash White pepper

Preparation:

In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells, or crackers.

Posted by Mike Hackmann 6/93

Crabmeat Quiche

Servings: 1 Servings

Ingredients:

1 each 8 or 9" unbaked pie shell
2 cub Half & half
2 cub Swiss cheese, grated
Salt & pepper to taste
1 pound Crabmeat
4 each Eggs
½ teaspoon Red pepper
2 each Lge. onions, minced

Preparation:

Place crabmeat over bottom of pie shell, sprinkle onion and then cheese on top. Beat eggs with salt and cream. Pour egg mixture over all. Bake in preheated 425 F. for 5 min. Reduce heat to 350 F. and cook until firm.
Foil can be placed over crust to prevent burning.

Slice and serve with sweet type of salad, such as pineapple.

Yield: 6 to 8 servings.

CRANBERRY PEAR CRISP

Servings: 8 servings

Ingredients:

3 cub Cooked brown rice
2 cub Diced peeled pears
1 cub Chopped cranberries(fresh or frozen)
½ cub Brown sugar, firmly packed divided
Vegetable cooking spray
¼ cub Rolled oats
3 tablespoon Butter or margarine
¼ cub Chopped pecans
¼ cub Flaked coconut

Preparation:

Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tablespoons flour.
Place rice mixture in 2-quart baking dish coated with cooking spray; set aside. Combine remaining flour, remaining sugar, and oats in bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture. Bake at 375 degrees F. for 25 minutes or until thoroughly heated. Serve warm.

Microwave Oven Instructions: Prepare as directed using 2-quart microproof baking dish. Cook on HIGH 4 to 5 minutes, rotating dish once during cooking time. Let stand 5 minutes. Serve warm.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

CRANBERRY-RICE STUFFING

Servings: 4 servings

Ingredients:

¼ cub Brown rice; uncooked
¾ cub Water;
1 tablespoon Vegetable oil;
1 ½ cub Mushrooms;(1 ½ lb) sliced
¼ cub Onion; chopped
1 cub Fresh or frozen cranberries;
¼ teaspoon Dried thyme;
¼ teaspoon Dried basil;

Preparation:

Cook the rice in the water until tender, about 1 hour. Saute the remaining ingredients in a skillet until the celery and onion are tender. Add the rice and stir to blend. Use as a stuffing in one small chicken.

¼ recipe - 88 calories, ½ bread, ½ fruit, 1 fat exchange 11 grams carbohydrate, 2 grams protein, 4 grams fat 82 mg sodium, 172 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93

Crawfish and Egg Salad

Servings: 8 Servings

Ingredients:

3 each Eggs, hard boiled 1 T Durkee's famous sauce
1 pound Chopped crawfish or shrimp 2 T Mayonnaise
1 Salt, if needed 2 T Dill pickles, finely chopped
1 teaspoon Red cayenne pepper 1 t Poupon mustard

Preparation:

To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and ½ tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt.

Cream Cheese Chocolate Cake

Servings: 12 Servings

Ingredients:

2 cub Cake Flour; Sifted
1 ½ teaspoon Baking Soda
1 teaspoon Salt
6 ounce Cream Cheese
½ cub Vegetable Shortening
2 teaspoon Vanilla Extract
6 cub Confectioners' Sugar; Sifted
¼ cub ;Hot Water
4 ounce Baking Chocolate
¼ cub Vegetable Shortening
3 each Eggs; Large
¾ cub Milk
1 tablespoon Milk

Preparation:

Sift the cake flour, baking soda, and salt together and set aside.
Combine cream cheese, ½ c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend ¼ cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition.
Add dry ingredients alternately with ¼ cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting.

Cream Cheese Frosting for Vegetable Cakes

Servings: 6 Servings

Ingredients:

½ cub Butter or margarine
1 8 ounce package cream cheese
2 teaspoon Vanilla
1 package (1lb) confectioner's sugar

Preparation:

Beat shortening with cream cheese and vanilla. Gradually beat in sugar. If mixture becomes too thick, add a little milk. Spread on cooled cake.

Origin: Hearth and Home Companion

Cream of Cauliflower & Cheese Soup

Servings: 6 Servings

Ingredients:

3 cub Water
1 medium Onion, chopped fine
2 teaspoon Basil
1 teaspoon Salt
¼ teaspoon Pepper
2 ½ cub To 3 c cauliflower florets,cut to uniform size
2 tablespoon Butter
2 tablespoon Flour
1 cub Hot chicken stock
2 cub Milk
¼ pound Cheddar cheese, cut intosmall pieces

Preparation:

If you want to cut down in the fats in the recipe, use margarine and skim milk for the butter and the milk.

In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes.

In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth. Pour into soup and mix well. In saucepan, heat milk. Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam.

Serves 6 to 8.

Posted by Ellen Cleary. Courtesy of Fred Peters.

Cream Puff Souffle with Hot Fudge Sauce

Servings: 10 Servings

Ingredients:

CREAM PUFFS:
(See CREAM PUFFS III recipe)

SOUFFLE:
6 Egg yolks
½ cub Sugar
4 Egg whites
Few drops of lemon juice
1 cub Heavy cream
3 tablespoon Bailey's Irish Cream
2 tablespoon Irish whiskey

HOT FUDGE SAUCE:
8 ounce Bittersweet chocolate
(good quality:Callebaut)
½ cub Heavy cream

Preparation:

1. To make the souffle, beat the egg yolks with half the sugar in a large
bowl until very thick and light in color. Beat the heavy cream until
it holds soft peaks. 2. In another large bowl, beat the whites with the lemon juice until
foamy, then gradually add the remaining sugar while continuing to beat until whites are firm but still glossy. Stir the Irish Cream and the whiskey into the yolks, then fold in the whites. 3. Fill the puffs with the souffle mixture and replace the tops. Place on cookie sheets or trays, cover with foil, and freeze several hours
or overnight. 4. Just before serving, make the Hot Fudge Sauce.
Melt the chocolate
with the cream, stirring well to blend. Pass the hot sauce at the table, to be poured over frozen souffles. ~--

Creamed Celery & Eggs

Servings: 1 Servings

Ingredients:

6 each Hard-cooked eggs
2 cub Cooked diced celery
1 ½ cub White sauce
Buttered crumbs
Sugar
Salt
Butter or butter substitute

Preparation:

Slice eggs. Combine with celery. Add white sauce. Pour into shallow, well-oiled dish. Cover with buttered crumbs. If desired, arrange a rings of thinly sliced tomatoes on top as a garnish. Sprinkle with salt and a little sugar. Dot with butter. Brown lightly in hot oven (425 F). 6 servings. Florence Taft Eaton, Concord, MA.

Creamed Eggs

Servings: 1 Servings

Ingredients:

6 each Hard-cooked eggs
2 cub Medium white sauce
4 slice Toast
Paprika
Salt and pepper

Preparation:

Slice eggs. Place on crisp toast. Add seasonings. Cover with hot, well-seasoned white sauce. Sprinkle with paprika. 4 servings. The Household Searchlight

Creamy Baked Cabbage

Servings: 4 Servings

Ingredients:

1 ¼ kg Cabbage, savoy
600 ml Milk & water mixed
150 ml Cream, double
Salt & black pepper
Nutmeg, grated
100 g Teifi (Gouda type) or
100 g Gruyere

Preparation:

1) Pre-heat the oven to gas mark 7, 425F, 220C

2) Peel away the outer leaves from the cabbage, cout it in half and remove the inner core, then chop the remainder coarsely. Put it in a asaucepan or microwave dish, cover with the mixture of milk and water, and cook until the cabbage is cooked but still crisp.

3) Drain well and arrange in a heatproof casserole dish. Pour over the cream, season well with saly, pepper and nutmeg and stir to mix.

4) Sprinkle over the cheese, and bake in a hot oven for 10 minutes until the top is a rich golden brown.

From: Tastes of wales by Gilli Davies.

Creamy Broccoli Lasagna

Servings: 6 Servings

Ingredients:

9 Lasagna noodles; uncooked
¼ cub Margarine;
¼ cub Onion; chopped
¼ cub Flour;
2 teaspoon Instant chicken bouillon
1 teaspoon Garlic salt
¼ teaspoon Pepper
2 ½ cub Milk
12 ounce Carton cottage cheese;creamed
6 cub Broccoli florets;cooked drained
2 Jars mushrooms;sliced drained
12 ounce Swiss cheese; shredded

Preparation:

Cook lasagna noodles to desired oneness as directed on package. Drain, rinse with hot water. Heat oven to 350 degrees. melt margarine in 4 quart saucepan. Add onion, cook until tender. Stir in flour, bouillon, garlic salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in cottage cheese, broccoli and mushrooms. In ungreased 13 x9x2 baking dish, layer 1/3 of the noodles, 1/3 of the sauce about 2 cups, 1/3 of the swiss cheese; repeat layers twice. Bake at 350 degrees for 25 to 35 min or until thoroughly heated. Let stand 15 min before serving.
Submitted By NANCY O'BRION

Creamy Cheese Fondue

Servings: 6 Servings

Ingredients:

4 cub AMERICAN CHEESE,SHEDDED 16OZ
1 tablespoon ALL-PURPOSE FLOUR
2 tablespoon GREEN PEPPER,FINELY CHOPPED
1 tablespoon BUTTER
1 ¼ cub DRY WHITE WINE
6 ounce CREAM CHEESE WITH CHIVES
1 teaspoon PREPARED MUSTARD
1 package BREADSTICKS/FRENCH BREAD

Preparation:

COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT.

Creamy French Dressing

Servings: 6 Servings

Ingredients:

1/3 cub Vinegar
1 large Egg
1 tablespoon Paprika
1 tablespoon Sugar
1 teaspoon Salt
1 dash Cayenne Pepper
1 cub Salad Oil

Preparation:

Put the vinegar, egg, paprika, sugar, salt, and cayenne into a bender container and blend until combined. With the blender running slowly, gradually pour the salad oil into the blender container. Chill before serving.

Makes about 1 2/3 cups.

CREAMY MEATBALL DINNER

Servings: 4 servings

Ingredients:

½ cub Soft whole wheat bread
Crumbs
1 Beaten egg
2 tablespoon Milk
1 tablespoon Chopped onion
¼ teaspoon Salt
¾ pound Ground beef
1 can (10 ¾ oz) condensed cream
Of mushroom soup
½ Cup apple juice or water
2 tablespoon Snipped parsley
½ teaspoon Dried basil,crushed
2 cub Frozen crinkle-cut carrots
2 tablespoon Margarine or butter,melted
½ cub Brown rice, cooked

Preparation:

Combine crumbs,egg,milk,onion and salt.Add beef;mix well.Shape mixture into 20 meatballs;place in 15 x 10 x 1" pan.Bake,uncovered,in 375 degree oven 15 minutes.Drain and cool. Combine soup,apple juice,parsley and basil;add meatballs and stir to coat.Divide rice among 4 shallow single-serving baking dishes.Top with 5 meatballs and some sauce.Place carrots at one end of dish; drizzle with margarine.Cover with moisture and vapor-proof wrap; freeze. To serve,bake,uncovered,in a 375 degree oven about 1 ¼ hours,or cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the microwave,turning once.Makes 4 servings.

Creamy Pepper Dip

Servings: 1 Servings

Ingredients:

8 ounce Cream Cheese, Softened
1/3 cub Hot Pepper Rings, Chopped
1 tablespoon Liquid From Hot Pepper Rings
2 tablespoon Fine Chopped Onions
2 tablespoon Jelly, Apple or Orange *
2 tablespoon Celery, Finely Chopped
2 tablespoon Sweet Pepper, Chopped Fine
¼ cub Hot Pepper Rings (Garnish)

Preparation:

* Orange Marmalade
~------------------------------------------------------ ~---MMMMM----- ~-- In a medium bowl, stir in cream cheese until smooth. Stir in remaining ingredients. Cover; refrigerate until serving time, at least 2 hours. Garnish with pepper rings. Serve with fresh vegetables or crackers for dipping.

Creme Brulee Aux Fruits (Creme Brulee with Fr

Servings: 6 Servings

Ingredients:

3 cub Heavy cream
6 Egg yolks
6 Tablesp. granulated sugar
1 Teasp. vanilla extract
½ cub Brown sugar, sifted
2 To 3 cups strawberries orcut-up pineapple or peachesor a mixture of

Preparation:

all 3

Day before:

1. In bottom of double boiler, heat cream till scalded. In double-boiler top, beat yolks with granulated sugar. Slowly stir cream into yolks.

2. Cook mixture over hot, not boiling, water until it coats spoon. Add vanilla. Refrigerate in 1- to 1 ½-qt. ovenware casserole or flat baking dish.

Just before serving:

1. Over custard, sprinkle brown sugar.

2. Set custard dish in pan; surround with ice cubes. Broil custard till sugar caramelizes--about 1 min.

3. Breaking brown-sugar crust by tapping with spoon, serve at once over fruits, in nappy dishes or sherbet glasses. Makes 6 servings.

Creole Crab & Rice

Servings: 4 Servings

Ingredients:

¾ cub Rice
2 tablespoon Butter or margarine
1 small Onion
1 small Green pepper, cored andseeded and chopped
1 15 ounce can tomatoes, chopped,juice included
1 teaspoon Cajun seasoning
¼ teaspoon Black pepper
½ teaspoon Sugar
½ teaspoon Worchestershire sauce
1 Bay leaf
⅛ teaspoon Ground cloves
1 6 ounce can crab meat, white orlump, drained
3 tablespoon Grated parmesan

Preparation:

cook rice in 1-½ cups water until just tender and water is absorbed,about 18 minutes. Melt butter in medium skillet over moderate heat. Add onions and green pepper and cook until onions are transparent, 2-3 minutes. Add tomatoes with juice, cajun seasoning, pepper, sugar,worchestershire, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crab meat. Taste and adjust seasonings. Transfer mixture to 1-½ quart casserole and sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes. Makes 4-6 servings.

Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens.

Creole Omelet

Servings: 6 Servings

Ingredients:

3 tablespoon Vegetable oil
12 ounce Potatoes, peeled and thinly
Sliced, about 2 cups
1 medium Red bell pepper, cored,
Seeded and cut into thin
Strips, about 1 cup
1 medium Onion,diced, about ¾ cup
1 medium Rib celery, cut into thin
2" strips, about ½ cup
8 large Eggs
½ teaspoon Salt
½ teaspoon Ground red cayenne pepper
1 package (10 oz) frozen whole okra,
Thawed
4 ounce Cooked ham, diced, about
1 cup
Fresh parsley sprigs,
Optional

Preparation:

In a 12" skillet with heat proof handle over medium-high heat, heat oil.Add potatoes,red bell pepper,onion and celery.Cook about 12 minutes,stirring frequently until vegetables are tender.Meanwhile, in medium-size bowl,beat eggs,1/3 cup water,salt and ground red pepper until well blended.Pour egg mixture into skillet;scatter okra and diced ham over top.Reduce heat to medium.Cook 10 minutes until sides and bottom of omelet are set.Meanwhile,heat broiler.Place skillet under broiler,6" from heat source;broil 3 to 5 minutes until top of omelet is puffy and just set.Garnish with parsley,if desired. Makes 6 servings.

Creole Stuffed Eggs

Servings: 12 Servings

Ingredients:

Creole-style stuffed eggsare heartier and moreflavorful than ordinary
Deviled eggs. Dicedcelery, pickles andonions, combined withcayenne
Pepper and garlic, givethese eggs a spicy punch.

INGREDIENTS:
12 each Hard-cooked eggs, peeled
1 tablespoon Sherry vinegar
1 teaspoon Paprika
½ cub (2 stalks) finely choppedcelery 1/3 cup finelychopped sour pickles
¼ cub Finely chopped red onions

DIRECTIONS:
¼ cub Mayonnaise
2 teaspoon Lemon juice
½ teaspoon Cayenne (ground red) pepper
2 each Cloves garlic, minced

Preparation:

Halve eggs lengthwise and transfer yolks to small bowl. Mash the yolks, then combine them with mayonnaise, vinegar, lemon juice, paprika and cayenne pepper. Stir in celery, pickles, onion and garlic. Stuff whites with filling, then arrange eggs on a platter.
Garnish with parsley, if you like. Cool in the refrigerator until ready to serve. Serves 12. Courtesy of Shareware RECIPE CLIPPER 1.0

Crepe Pancakes with Filling

Servings: 20 Servings

Ingredients:

1 ½ cub All purpose flour
6 tablespoon Sugar
¼ teaspoon Salt
5 Eggs
1 ½ cub Milk
1 ½ teaspoon Grated orange rind,optional
3 tablespoon Melted butter

FILLING:
1 pint Cottage cheese
3 tablespoon Sugar
1 teaspoon Cinnamon

Preparation:

Sift flour,sugar and salt;set aside.Beat eggs until thick.
Slowly,beat in milk,butter and grated orange peel,if desired. Stir in flour mixture until smooth. Prepare filling:Stir together cottage cheese,sugar and cinnamon;set aside. Cook crepes:Heat a well seasoned 10" cast iron skillet,add a small amount of oil or butter,if necessary so crepes do not stick.Tip skillet to one side,pour ¼ cup batter and quickly tip skillet to opposite direction so batter spreads over bottom of pan.Cook 30 seconds to 1 minute or until golden brown and crepe peels easily off the bottom of the pan.Remove from pan and cool. To serve;Fill each crepe with 2 tbsp. of the filling, spreading evenly across one edge;roll up and serve immediately. Makes
20 crepes.

Crescent's Eggs in Hell

Servings: 4 Servings

Ingredients:

4 teaspoon Oil; olive
1 Onion; chopped
1 Green pepper; diced
2 Garlic cloves; pressed
1 cub Tomatoes; 20 oz with juice
4 tablespoon Tomato paste
1 teaspoon Basil
½ teaspoon Oregano
1 teaspoon Rosemary
1 Bay leaf
1 teaspoon Honey
4 large Eggs

Preparation:

In oil saute onion, green pepper and garlic. While they soften, stir in tomatoes and their juice (break the tomatoes up a bit), tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10 minutes, then make indentations in it with a spoon and break into it 4-6 eggs. Spoon sauce around and cover them, pop on a cover, and let the whole thing simmer gently until the eggs are poached; the whites should be medium firm, the yolks still runny.
Lift each egg out with a spatula onto a serving plate in which you've placed a bed of cooked spaghetti or a thick slice of toasted french bread or a bed of hot, steaming rice, or a tortilla if you want it Mexican-style. Spoon extra sauce around each egg and sprinkle with grated parmesan cheese. From: Dairy Hollow House Cookbook from R-Cuisine conference

Cricket's Spam Quiche

Servings: 4 Servings

Ingredients:

1 cub Coarsely chopped mushrooms
5 tablespoon Butter/margarine
1 cub Finely crushed stone wheatcrackers
¼ cub Green onions, sliced
¼ cub Brown onions, chopped
¾ cub Monterey Jack cheese
¾ cub Medium Sharp Cheddar cheese,grated
¾ cub Mozzarella cheese, grated
1 cub Ricotta cheese
4 each Eggs
¼ teaspoon Cayenne pepper
¼ teaspoon Paprika
¼ cub Milk
1 each Cooked artichoke
¼ cub Green bell pepper, chopped
¼ cub Red bell pepper, chopped
1 can Spam, shredded

Preparation:

Saute mushrooms in 3 Tbs butter until limp. Stir in the crushed crackers, then turn into well greased 10-inch round quiche pan. Press mushroom mixture evenly over bottom of dish and up the sides. Melt remaining butter, add onions, saute and add shredded Spam. Layer shredded cheeses and Spam in dish. In blender, whirl the eggs, ricotta, milk and cayenne until smooth. Pour into crust and sprinkle with paprika. Place sauteed red and green bell peppers on top. Bake in oven at 375 for 40 to 45 mins. Garnished with cooked artichoke.

CROCKPOT BARLEY

Servings: 1 servings

Ingredients:

1 cub Brown rice
1 cub Barley
6 Carrots, chunked
1 Onion, chopped
½ pound Mushrooms, chopped
Dash of garlic spice blend
8 cub Water
1 each Bragg's Aminos to taste

Preparation:

put a lid on it and cook on low overnight.

In the AM I added a dash of Bragg's Aminos for the saltiness I wanted. It was really good and my spouse had seconds. There is enough left for at least one more breakfast for two.

Source: I bought Mary McDougals cookbook II and adapted this recipe for grains.

Posted to Fatfree Digest Tue, 10 Aug 93 13:54:57 By Jan Gordon <jagordon@AGSM.UCLA.EDU>

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

Crockpot Cheese & Macaroni

Servings: 1 Servings

Ingredients:

1 Small box elbow macaroni
3 cub Cheddar cheese, shredded
1 can Evaporated milk
1 ½ cub Homogenized milk
3 Eggs
½ Stick butter
Salt and pepper to taste

Preparation:

Cook Macaroni according to directions on box. Grease crock pot with butter. Mix all ingredients in crockpot, cook on high for 30 minutes then turn on low and cook for 2 hours.

Note: Acquired from Sue Johnson in Alma, Georgia summer 1991.

Crockpot Cheese Fondue Dip

Servings: 8 Servings

Ingredients:

2 10-¾ cans condensed cheese
1 package Freeze dried or fresh chive
2 cub Grated sharp cheddar cheese
Celery sticks
Cauliflower, cut up
1 tablespoon Worcestershire sauce
1 teaspoon Lemon juice
Corn chips

Preparation:

Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on > low in crock-pot for 2 to 2-½ hours. Stir until smooth and well blended. Keep hot in the pot.

Crockpot Fondue Italiano

Servings: 1 Servings

Ingredients:

1 pound Lean ground beef
8 ounce Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 ounce cans tomato sauce
2 tablespoon Cornstarch
1 pound Sharp cheddar cheese
½ cub Dry red wine

Preparation:

In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock- pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while > keeping the mixture hot in the crock-pot. Makes 6 to 8 serv.

Crockpot Frankfurter Noodles

Servings: 1 Servings

Ingredients:

6 Frankfurters, cut 1" slices
10 ¾ ounce Can condensed tomato soup
2 cub Milk or water
1 teaspoon Prepared mustard
½ cub Chopped onion
¼ cub Green peppers
⅛ teaspoon Black pepper
8 ounce Noodles, cooked
1 cub Shredded Cheddar cheese

Preparation:

Put all ingredients, except cheese and noodles into cooker, stir, and blend. Cover and cook on low 6 to 8 hours or hight 3 hours, stirring occassionally. Stir in noodles and cheese during last hour of cooking.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

Croutes Au Fromage

Servings: 46 Servings

Ingredients:

1 ½ cub Flour
½ teaspoon Salt
⅛ teaspoon Cayenne pepper
6 tablespoon Unsalted butter, cut into bis
1 cub Sharp cheddar cheese, coarsey grated
3 tablespoon Heavy cream
1 large Egg, beaten lightly
1 ½ cub Swiss cheese, finely shredde
3 tablespoon Butter, softened

Preparation:

Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-½-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450f oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969 favorite.

Crowdie Butter with Garlic and Parsley

Servings: 1 Servings

Ingredients:

2 pint Full cream milk 1 Garlic clove
2 teaspoon Rennet (or follow instruct.) 1 tb Parsley
½ teaspoon Salt 2 oz Butter
½ teaspoon Black pepper

Preparation:

This is not the usual oat gruel, but a fresh white cheese, naturally soured, or turned with rennet. It needs a little livening - with herbs or spark it up with wild garlic.

Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm place until the milk junkets. Line a sieve with muslin wrung out in boiling water. Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter. Yields 5-6 oz.

Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias

CrŠpes … la Pip‚rade

Servings: 3 Servings

Ingredients:

FOR 9-10 CM (4 IN) CRŠPES:
40 g Flour
1 Egg
¼ teaspoon Salt
1 teaspoon Vegetable oil
50 ml Milk

PIP‚RADE MIXTURE:
175 g Onions; finely sliced
2 tablespoon Vegetable oil
175 g Green pepper de-seeded and sliced
2 Ripe tomatoes skinned and chopped
2 Garlic cloves; crushed
1 tablespoon Parsley, chopped
1 tablespoon Fresh basil leaves, chopped
50 g GruyŠre cheese diced very small
Salt and pepper

Preparation:

These little crŠpes are made with a French country recipe for onions, peppers and tomatoes cooked with garlic, basil and parsley. The pip‚rade mixture is folded into the pancake batter and the crŠpes are cooked until golden. Lovely with a tossed green salad.

Blend the ingredients for the crŠpe batter together and allow to rest for an hour.

Cook the onions gently in the oil for about 10 minutes, covered, stirring occasionally until soft and sweet. Add the sliced peppers and cook for a further 5 minutes. Add the chopped tomatoes and garlic and cover the pan for several minutes, until the mixture is well reduced. Continue to cook over a slightly raised heat for 5 minutes, adding the herbs and stirring the mixture thoroughly. Season to taste. Add the cheese to the pip‚rade mixture and stir into the crŠpe batter. Fry in a hot pan with a little oil, as for ordinary crŠpes, turning so that they cook until golden on both sides.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

Crunchy Stuffed Eggs

Servings: 6 Servings

Ingredients:

6 Eggs, hard-cooked
¼ cub Commercial sour cream
¼ teaspoon Salt
⅛ teaspoon Pepper, coarsely ground
1 teaspoon Parsley flakes
2 Bacon slices, cooked andcrumbled
Paprika
6 Pimiento-stuffed olives,halved

Preparation:

Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half.

Shared by: June Hoffman, 8/93

Crustless "Frugal" Quiche; Calorie Reduced Ve

Servings: 5 Servings

Ingredients:

5 Eggs 1 ¼ c Cheese, large curd cottage
¼ cub Flour ½ lb Cheese, reduced calorie jack
½ teaspoon Baking powder 1/3 c Margarine, diet
⅛ teaspoon Salt 1 Onion, med.

Preparation:

ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES

Preheat oven to 400 deg. F.

Slice onion into ¼ inch wedges and saute in skillet that has been sprayed with release agent; remove from heat and cool. Melt margarine; cool.

Cut jack cheese into ⅛ to ¼ inch cubes. Beat 5 eggs in large bowl of mixer. Add flour, baking powder, salt, cottage cheese, butter and jack cheese until well combined. Stir in onions.

Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce heat to 350 deg and cook for another 30 minutes.

Each serving is the equivalent to the following Weight Watchers Personal Choice program exchanges: 1 egg, 1 ½ hard cheese, 1 cottage cheese, ¼ bread, 1 ½ fat, ¼ vegetable, 15 optional calories Typed for you by Scott Welliver, Episoft Systems (author of Meal Master)

Crustless "Frugal" Quiche; Calorie Reduced Version

Servings: 5 Servings

Ingredients:

5 Eggs 1 ¼ c Cheese, large curd cottage
¼ cub Flour ½ lb Cheese, reduced calorie jack
½ teaspoon Baking powder 1/3 c Margarine, diet
⅛ teaspoon Salt 1 Onion, med.

Preparation:

ADAPTED FROM "FRUGAL GOURMET" TELEVISION SERIES

Preheat oven to 400 deg. F.

Slice onion into ¼ inch wedges and saute in skillet that has been sprayed with release agent; remove from heat and cool. Melt margarine; cool.

Cut jack cheese into ⅛ to ¼ inch cubes. Beat 5 eggs in large bowl of mixer. Add flour, baking powder, salt, cottage cheese, butter and jack cheese until well combined. Stir in onions.

Pour into 9x13 baking dish and bake for 15 minutes at 400 deg. Reduce heat to 350 deg and cook for another 30 minutes.

Each serving is the equivalent to the following Weight Watchers Personal Choice program exchanges: 1 egg, 1 ½ hard cheese, 1 cottage cheese, ¼ bread, 1 ½ fat, ¼ vegetable, 15 optional calories Typed for you by Scott Welliver, Episoft Systems (author of Meal Master)

Crustless Chili Quiche

Servings: 1 Servings

Ingredients:

4 large Eggs
3 tablespoon Flour
2 tablespoon +2 t low fat margarine,melted
1 tablespoon Dijon mustard
¼ teaspoon Salt
3 drop Red pepper sauce
1 cub Nonfat cottage cheese
1 ½ ounce Shredded MontereyJack cheese
¼ cub Chopped green chiles, canned
1 tablespoon Grated Parmesan cheese
¼ cub Drained chopped roasted redpepper

Preparation:

1. Preheat oven to 350F. Spray a 9" pie plate with nonstick spray.

2. In a medium bowl, lightly beat eggs. Whisk in flour, margarine, mustard, salt and pepper sauce. Stir in cottage cheese, Monterey Jack cheese, chilies, and red pepper. Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese.

3. Bake 20-30 minutes, until filling is set and top is golden. Let stand 10 minutes before cutting into quarters.

Per serving: 1 fat, 2 proteins, 30 cal. Each serving provides: 232 calories

Source: Weight Watchers Magazine, June 1993

Crustless Jalepeno Quiche

Servings: 24 Servings

Ingredients:

12 Eggs ¼ c Onion; minced
1/3 cub Butter or margarine; melted ½ Hormel bacon or ham bits
1 pint Cottage cheese ½ c Flour
8 ounce Shredded cheese (i use 2 ts Baking powdervalveeta)

TO TASTE:
1 Seasoned salt 1 Jalapeno or other hot
1 Fresh garlic -chilli; I use Trappeys in j
1 Cilantro

Preparation:

Preheat oven to 350F. Heat margerine in a 9 x13" Baker. Mix all ingredients together, except jalepenos. Pour into baker and add jalepenos to the top of the mixture, place inch by inch, and cook for 20 min. Check by inserting knife ½ way between edge and center to see if done. Cook more if it is'nt done. Garnish the top with a Habenero pepper, cut with scissors starting at top and go down to stem, keep moving around the pepper, spread out to make look like flower, and place in the middle of the quiche. I usually take this to functions, since it is way to much food and way to fattening to eat by myself. You will slice this in very small slices, usually by the inch, this dish feeds a crowd. Source: My friend, Marggi Wallace TNT by Sarah Gruenwald sitm@ekx.infi.net :

From: Patrick & Sarah Gruenwald Date: 24 Nov 96 Meal-Master Format Recipes (Mailing List) Ä

Crustless Jarlsberg Quiche

Servings: 16 Servings

Ingredients:

½ cub Unsalted butter (1 stick) 1 ts Dijon mustard
½ cub All-purpose flour 9 Eggs
1 ½ cub Milk 11 oz Cream cheese, softened
1 teaspoon Baking powder ¾ lb Jarlsberg cheese, grated
1 teaspoon Salt 1/3 c Parmesan cheese, freshly
2 ½ cub Cottage cheese, small curd -grated

Preparation:

Preheat oven to 350 F. In a sauce pan, melt butter over med-low heat, add the flour and stir just until mixture bubbles. Slowly add the milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool.

Stir baking powder, mustard, and salt into the cottage cheese. Beat the eggs well then beat in the softened cream cheese, and the cottage cheese mixture. Slowly beat in the cream sauce, then throughly blend in the Jarlsberg and Parmesan cheeses. Pour into 2 buttered 10" pie plates. Bake for about 45 minutes or until puffed and browned. Cut each quiche into 8 large wedges.

Pilfered from 'Dying for Chocolate' by Diane Mott Davidson.

Four-finger hunt & pecked by Bob 8-{)

Crustless Jarlsberg Quiche

Servings: 16 Servings

Ingredients:

½ cub Unsalted butter (1 stick)
½ cub All-purpose flour
1 ½ cub Milk
1 teaspoon Baking powder
1 teaspoon Salt
2 ½ cub Cottage cheese, small curd
1 teaspoon Dijon mustard
9 Eggs
11 ounce Cream cheese, softened
¾ pound Jarlsberg cheese, grated
1/3 cub Parmesan cheese, freshlygrated

Preparation:

Preheat oven to 350 F. In a sauce pan, melt butter over med-low heat, add the flour and stir just until mixture bubbles. Slowly add the milk, stirring constantly. Stir this cream sauce until it thickens. Set aside to cool.

Stir baking powder, mustard, and salt into the cottage cheese. Beat the eggs well then beat in the softened cream cheese, and the cottage cheese mixture. Slowly beat in the cream sauce, then throughly blend in the Jarlsberg and Parmesan cheeses. Pour into 2 buttered 10" pie plates. Bake for about 45 minutes or until puffed and browned. Cut each quiche into 8 large wedges.

Pilfered from 'Dying for Chocolate' by Diane Mott Davidson.

Four-finger hunt & pecked by Bob 8-{)

Crustless Spinach Quiche

Servings: 4 Servings

Ingredients:

1 large Onions, chopped
1 tablespoon Oil
10 ounce Spinach, frozen
5 Eggs
12 ounce Muenster, shredded
¼ teaspoon Salt
1 dash Black pepper

Preparation:

Thaw and press spinach dry. Preheat oven to 350. Saute onion in oil in large skilet until tender. Add spinach and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt, and pepper; stir into spinach mixture. Pour into greased 9" pie plate. Bake 30 minutes, until set.

Source: _Southern Living Annual Recipes, 1984_ Posted on GEnie by C.SVITEK [Cathy], Apr 21, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

Crusty Parmesan Wings

Servings: 36 Servings

Ingredients:

1 cub Grated Parmesan cheese
½ cub Dry fine bread crumbs
1 ½ teaspoon Paprika
¾ cub Golden Italian dressing
3 pound Chicken drummettes or wholewings

Preparation:

Combine cheese, bread crumbs and paprika in small bowl. Stir well.

Pour dressing into another small bowl.

If using whole wings, discard tips. Cut wings apart at joint. Dip each piece into dressing then coat with cheese mixture. Place on greased or foil-lined baking tray. Bake, uncovered, in 350 F oven for about 45 minutes until tender. Serve warm. These may be prepared ahead. Reheat in 350 F oven for about 10 minutes until hot.

Makes about 36-40 pieces.

From: Jean Pare's Company's Coming Pint size Books (Finger Food)

Ed.

Cuban Eggs

Servings: 4 Servings

Ingredients:

8 Eggs, hard-cooked
½ teaspoon Salt
dash Pepper
1 teaspoon Mustard, dry
1 tablespoon Half-and-half
1 cub Cheese, Cheddar; shreddeddivided
1 small Onion; minced
½ medium Green pepper; minced
2 tablespoon Butter (or marg.); melted
16 ounce Tomato sauce
Rice; hot, cooked

Preparation:

Cut eggs in half lengthwise and remove yolks. Mash yolks; add seasonings, half-and-half, and half the cheese. Mix well and stuff whites. Place stuffed eggs in shallow baking dish.

Saute onion and green pepper in butter for 5 minutes. Add tomato sauce; heat. Pour over eggs. Sprinkle with remaining cheese. Bake at 400 degrees about 15 minutes. Serve over rice.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

CUMIN RICE WITH EGGPLANT & PEPPERS

Servings: 4 servings

Ingredients:

1 ½ cub Brown rice
2 tablespoon Virgin olive oil
1 tablespoon Butter
1 Eggplant (10-12 oz) cut in ½-inch cubes
1 medium Onion cut into ¼-inch squares
Salt
1 small Green bell pepper; cut into ½-inch squares
1 small Red or yellow pepper or a mixture, cut into ½-inch squares
2 medium Tomatoes; peeled, seeded andcut into large pieces -OR-
15 ounce -Canned Tomatoes, drainedand cut into large pieces
4 teaspoon Ground cumin
½ teaspoon Turmeric
¼ teaspoon Ground ginger
¼ teaspoon Ground cinnamon
½ teaspoon Freshly ground pepper
¼ cub Chopped parsley or cilantro
3 cub Water
1 cub Dried provolone (optional)=OR=- Monterey Jack=OR=- Muenster cheese

Preparation:

RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

CUMIN RICE WITH EGGPLANT AND PEPPERS

Servings: 4 servings

Ingredients:

1 ½ cub Brown rice
2 tablespoon Virgin olive oil
1 tablespoon Butter
1 Eggplant (10-12 oz) cut in ½-inch cubes
1 medium Onion cut into ¼-inch squares
Salt
1 small Green bell pepper; cut into ½-inch squares
1 small Red or yellow pepper or a mixture, cut into ½-inch squares
2 medium Tomatoes; peeled, seeded andcut into large pieces -OR-
15 ounce -Canned Tomatoes, drainedand cut into large pieces
4 teaspoon Ground cumin
½ teaspoon Turmeric
¼ teaspoon Ground ginger
¼ teaspoon Ground cinnamon
½ teaspoon Freshly ground pepper
¼ cub Chopped parsley or cilantro
3 cub Water
1 cub Dried provolone (optional)=OR=- Monterey Jack=OR=- Muenster cheese

Preparation:

RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish.

Cup Cheese

Servings: 1 Servings

Ingredients:

1 Thick milk ** 1 pn Salt
1 teaspoon Baking soda 1 c Cream
½ pound Butter 1 x Egg

Preparation:

** Thick milk is soured milk.¶
Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and ½ pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups.

Cup Cheese

Servings: 1 Servings

Ingredients:

1 Thick milk **
1 pinch Salt
1 teaspoon Baking soda
1 cub Cream
½ pound Butter
1 Egg

Preparation:

** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds.
Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and ½ pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups.

Cup-Style Chocolate Souffles

Servings: 8 Servings

Ingredients:

PLAN SO THEY'RE DONE VERYLAST MINUTE
1 package Chocolate pudding 3 eggyolks
dash Salt 3 eggwhites
1 ¼ cub Milk Light cream
1 teaspoon Vanilla extract

Preparation:

Start heating oven to 350ø F. Grease 8 custard cups. In saucepan, combine first 3 ingredients; cook over medium heat, stirring, until mixture comes to full boil. Remove from heat- cool 5 min., stirring once or twice; add vanilla. Add pudding to beaten egg yolks, stirring well. Beat egg whites until they stand in soft peaks; gently fold in pudding. Pour into custard cups; place in pan of hot water. Bake 25 min. Serve hot, with light or whipped cream; (Leftovers are also good served cold. Makes 8 servings.

CURRIED CHICKEN DINNER

Servings: 6 servings

Ingredients:

2 ½ cub Water
1 cub Brown Rice, uncooked
1 ½ teaspoon Chicken bouillon powder
6 Chicken breast halves *
2 ½ cub Water
½ teaspoon Curry powder
¼ teaspoon Salt
2 cub Unsweetened Orange juice
2 tablespoon Cornstarch
2 tablespoon Dry Sherry
1 teaspoon Groung Ginger
1 teaspoon Grated Orange rind
2 cub Diagonally sliced Celery
1 Lg sweet Red Pepper **
1 Lg Green Pepper **

Preparation:

* 6 oz each
** seeded and cut into julienne strips
Combine 2 ½ cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed.
Combine chicken, 2 ½ cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside.
Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside.
Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice.
PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium.

Curried Egg Dip for Shrimp

Servings: 1 Servings

Ingredients:

1 cub Mayonnaise
1 Hard Cooked Egg *
1 teaspoon Ground Ginger
1 Clove Garlic
½ teaspoon Salt
2 tablespoon Chopped Green Onion & Tops
1 teaspoon Curry Powder
1 teaspoon Lemon Juice
Cooked Shrimp

Preparation:

* Very finely chopped.
~------------------------------------------------------ ~---MMMMM----- ~-- Mix together thoroughly the mayonnaise, chopped egg and ginger. Peel garlic and crush thoroughly with the salt (or mash garlic and mix with salt, or add separately). Add garlic and salt, onion, curry powder and lemon juice, blend well. Put in small bowl surrounded by critters. Also good with crackers.

Curried Egg Mousse

Servings: 10 Servings

Ingredients:

1 g can evaporated milk 1 tb Gelatine
1 g can creamy type soup 8 Eggs, hardboiled, chopped
1 tablespoon Curry powder Salt to taste
2 teaspoon Onion powder 1 tb Parsley or chives, chopped
1 tablespoon Lemon or lime juice 2 Tarragon or dill leaves

GARNISH:
1 small Jar lumpfish roe 1 Lime or lemon

Preparation:

Serves 6 for lunch or 10 for entree.

Melt the gelatine with a little hot water and stir until clear.

Whip ½ can evaporated milk until thick. Put the remainder of milk in a blender with the soup, curry powder, onion powder, lime or lemon juice, melted gelatine and roughly chopped eggs, blend until smooth. Fold this mixture with the chopped parsley into the whipped milk. Add salt to taste.
Pour into a wetted mould and refrigerate until set, then unmould and spread the caviare on top. Surround the mousse with thinly sliced lime or lemon and sprigs of fresh herbs. Serve with a tossed salad (and cold meat if desired).

This dish may be accompanied by a bowl of chutney.

"Hemphill's Book Of Herbs"

Curried Egg Salad

Servings: 4 Servings

Ingredients:

1 Envelope unflavored gelatin
2 cub Chicken broth
1 tablespoon Curry powder
4 Hard-cooked eggs; sliced
Sliced pitted black olives
Crisp salad greens
Tomato wedges
Hard-cooked eggs (optional) quartered

Preparation:

More: (Enter) or (Y)es, (N)o, (NS)non-stop?

Soften gelatin in ¼ cup chicken broth. Bring remaining broth to boil and stir in softened gelatin and curry powder until dissolved.
Chill mixture until syrupy. Arrange some egg slices in bottom of greased 3-cup ring mold and pour enough gelatin around eggs to anchor in place. Gently push some sliced olives into gelatin in decorative pattern. Chill until firm. Stir remaining eggs into remaining gelatin and pour over firm layer. Chill until firm. Unmold onto plate and garnish with crisp greens, tomato wedges and additional hard-cooked eggs, quartered, if desired.

(C) 1992 The Los Angeles Times

Curried Eggs

Servings: 4 Servings

Ingredients:

6 Eggs; hard boiled
4 teaspoon Butter
1 Apple; peeled, cored & fine
1 Onion; minced
2 teaspoon Curry powder
2 teaspoon Flour
1 ½ cub Milk
2 teaspoon Parsley; minced

Preparation:

Preheat oven to 350F. Slice eggs & place in double layer, slightly overlapping in greased baking dish. Set aside. SAUCE:Melt butter in pan over low heat. Add apple & onion. Cook, stirring till onion is limp & apple reduced to a puree (10 min). Stir in curry powder, then flour & salt. Stir till smooth. Slowly add milk, stirring as added. Cook, stirring till sauce is thick & smooth. Pour sauce over eggs & place in oven till bubbly hot. Top with parsley.
Serve with chutney.

Curried Eggs

Servings: 4 Servings

Ingredients:

6 Eggs; hard boiled 2 ts Curry powder
4 teaspoon Butter 2 ts Flour
1 Apple; peeled, cored & fine 1 ½ c Milk
1 Onion; minced 2 ts Parsley; minced

Preparation:

Preheat oven to 350F. Slice eggs & place in double layer, slightly overlapping in greased baking dish. Set aside. SAUCE:Melt butter in pan over low heat. Add apple & onion. Cook, stirring till onion is limp & apple reduced to a puree (10 min). Stir in curry powder, then flour & salt. Stir till smooth. Slowly add milk, stirring as added. Cook, stirring till sauce is thick & smooth. Pour sauce over eggs & place in oven till bubbly hot. Top with parsley. Serve with chutney.

Curried Eggs in Rice Ring

Servings: 6 Servings

Ingredients:

6 tablespoon Butter (or marg.); melted
6 tablespoon Flour, all-purpose
1 ½ teaspoon Curry powder
1 ½ teaspoon Salt
1 Orange; grated rind of
2 ¾ cub Milk
1/3 cub Orange juice
9 Eggs, hard-cooked; quartered
Rice; hot, cooked

Preparation:

Blend butter, flour, curry powder, salt, and orange rind in saucepan; cook until bubbly. Gradually add milk, stirring constantly. Bring mixture to a boil over medium heat; simmer, stirring constantly, until thickened. Stir in orange juice; add eggs and heat thoroughly.
Arrange rice in a ring; spoon curried eggs in center.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

CURRIED RICE WITH LENTILS

Servings: 1 servings

Ingredients:

1 each Fatfree broth or water
(replaces the 1-2tbsps. oil
To saute with)
¾ cub Dried lentils
½ Onion, chopped
3 Cloves garlic, minced or put
Through a press
¼ teaspoon Groung ginger
½ teaspoon Turmeric
2 To 3 teaspoons curry powder,
To taste
1 cub Brown rice
4 cub Water
2 Fatfree vegetable cubes
1 each Salt to taste
½ cub Raisins or currants
¼ cub Sunflower seeds (use less or
Omit to lower fat)
1 Large, tart apple, or
2 Medium, diced

GARNISH:
1 cub Plain/lowfat yogurt
¼ cub Raisins or chutney

Preparation:

Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent. Add the ginger, turmeric, and curry powder and saute for a few minutes longer. Add more broth/water, if necessary, and the rice, and saute for 2 minutes. Add the lentils, water, bouillon cubes, remaining garlic, raisins, and sunflower seeds and bring to a boil. Cover, reduce the heat, and simmer for 25 mins. Add the apples and simmer, covered, for another 10 to 15 minutes, or until the water is absorbed. Serve topped with yogurt and the additional raisins.

Source: This is a recipe taken from the book 'Fast Vegetarian Feasts' by Martha Rose Schulman. Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

Curried Vegetable Omelet

Servings: 1 Servings

Ingredients:

2 tablespoon Butter
¾ cub Onions, cut in slivers
2 slice Ginger root
1 each Clove garlic, cut in half
1 teaspoon Curry powder
6 tablespoon Turkey broth
1 tablespoon Butter
3-4 eggs
2 tablespoon Water
¾ cub Bell pepper, cut in thinstrips
1 ¼ cub Bok choy leaves, cut intostrips
½ cub Snow peas
½ cub Celery, cut diagonally inslices

Preparation:

Over low heat, melt butter in large skillet. Cut onions lengthwise in slivers. Saute with ginger root and garlic until soft. Discard garlic and ginger. Add curry powder and broth and simmer. Meanwhile, melt butter over low heat in a second skillet. Beat eggs and water, and pour into second skillet. Let cook a few minutes. Now add remaining vegetalbes to onion mixture, cover and simmer. When eggs are done, but still moist, fold into an omelet and serve on plate.
Spoon vegetables over eggs. Serves two. Variation: Spinach or other greens may be used in place of bok choy. Origin: The Candida Albicans Yeast-Free Cookbook Shared by: Sharon Stevens, May/1994.

Dandelion Lasagna

Servings: 1 Batch

Ingredients:

2 quart ;Water
2 pound Dandelion leaves
2 Garlic cloves
3 tablespoon Chopped parsley; divided
1 tablespoon Basil
1 teaspoon Oregano
½ cub Wheat germ
3 cub Tomato sauce
6 ounce Tomato paste
9 Whole wheat lasagna noodles
1 teaspoon Olive oil
1 pound Ricotta cheese
1 dash Cayenne pepper
½ cub Parmesan cheese; grated
½ pound Mozzarella cheese; sliced

Preparation:

Bring water to a boil; add dandelions and cook until tender. Remove dandelions with a slotted spoon; reserve water.

Place dandelions in a blender with garlic, 1 tb. parsley, basil and oregano. Blend thoroughly, but be careful not to liquefy. Add wheat germ, two cups tomato sauce and tomato paste. Blend just enough to mix thoroughly; reserve the mixture.

Bring water to a boil again. Add lasagna and olive oil. Cook al dente. Drain and reserve.

Mix ricotta cheese, cayenne and the remaining 2 tb. parsley; reserve.

Lightly butter the bottom of a 9 x 13" baking pan. Position 3 lasagna noodles side by side as a first layer. Cover with 1/3 of the dandelion sauce, then ½ of the ricotta cheese. Shake some Parmesan cheese over the ricotta and cover with a layer of mozzarella slices. Repeat.

Layer the final 3 lasagna noodles and the last 1/3 of the dandelion sauce. Cover with remaining Parmesan and mozzarella and one cup tomato sauce. Bake at 375 F. for 30 minutes.

Yield: 10 to 12 servings.

From "Prevention Magazine", April 1982. In _On the Trail of the Yellow Flowered Earth Nail: A Dandelion Sampler_ by Peter A. Gail, Ph.D. Cleveland Heights, OH: Goosefoot Acres Press, 1990. Pp. 35-36.
Electronic format by Cathy Harned.

Danish Hash with Fried Eggs (Biksemad)

Servings: 4 Servings

Ingredients:

½ cub Butter or margarine (¼ lb.
2 Large onions, finely chopped
2 cub Peeled cooked potatoes, cut
3 cub Cooked lean beef, cut in ½
¼ cub Regular strength beef broth
1 teaspoon Worcestershire
½ teaspoon Salt
⅛ teaspoon Pepper
4 Eggs
Butter lettuuce and cherry t
Coarse (kosher-style) salt (

Preparation:

Fat grams per serving: Approx. Cook Time:
:45 In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings. Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash. It makes a delightful entree for a casual supper or brunch. From the "Sunset Scandinavian Cook Book", published by Lane Publishing Co., Menlo Park, California.

Dan's Breakfast Pizza

Servings: 1 Servings

Ingredients:

8 ounce Mozzarella Cheese, grated
6 each Eggs
1 ½ cub Milk and/or cream
Salt and Pepper, to taste
¼ medium Onion, chopped
¾ medium Onion, from above, ringed
1 medium Green pepper, ringed
1 each Pizza crust

Preparation:

Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust. Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently. Lightly brush olive oil over the pizza base.
Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking. Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set. I got the recipe from a TV show about how to make Pizzas, on PBS. People that won't eat Pizza or Eggs with even go for this! Origin: TV Show Shared by: Dan Ceppa

Submitted By REF

Dark Chocolate Cheesecake

Servings: 12 Servings

Ingredients:

INGREDIENTS:
5 ounce Semisweet chocolate
1 ½ pound Cream cheese
¾ cub Granulated sugar
3 each Eggs, large
1 teaspoon Vanilla extract
1 cub Sour cream

RECOMMENDATIONS:
1 each Vanilla wafer crumb crust
1 each 9 inch springform pan

Preparation:

Is it cheesecake or fudge? Call it what you will, it is delicious.
1)Preheat the oven to 275 degrees. 2)Melt the chocolate in the top of a double boiler. 3)Meanwhile, in a large mixing bowl, beat the cream cheese with the sugar until the mixture is smooth and light. 4)Beat in the eggs and vanilla. 5)Stir the melted chocolate and the sour cream into the cream-cheese mixture and blend well. 6)Pour the mixture into the prepared crust and bake for 1 hour, 15 minutes. Turn off the heat and allow the cake to cool in the oven. Chill. Recipe taken from "The Joy of Cheesecake," by Dana Bovbjerg & Jeremy Iggers

De Luxe Rennet Custard

Servings: 6 Servings

Ingredients:

1/3 cub Canned jellied cranberrysauce, and few drops redfood color. Or

Preparation:

Choose your favorite rennet-custard flavor. Make as package directs, but substitute light cream for milk. Just before serving, top with one of these:

Toasted coconut Partially thawed frozen Orange sections or fresh raspberries or Canned apricot nectar strawberries Chopped walnuts Canned pineapple tidbits

Chocolate-Almond. Add ¼ teasp. almond extract to chocolate rennet.

Rum-Mocha. Add ¼ teasp. rum extract and 1 teasp. instant-coffee powder to chocolate rennet.

Trifle. Sprinkle cake slices with rum, sherry, or brandy extract. Pour vanilla or lemon rennet-custard dessert over slices.

Cranberry or Prune Island. Beat 1 egg white until stiff but not dry.
Gradually beat in 2 tablesp. granulated sugar. Fold in 1 teasp. lemon juice, substitute ½ cup canned strained prunes (baby pack) for canned jellied cranberry sauce and red food color. Divide meringue among 5 sherbet glasses. Pour on vanilla rennet.

Sherry-Maple. Add 1 teasp. sherry extract to maple rennet.

Orange-Mincemeat. Place spoonful of prepared mincemeat in each serving dish. Pour on orange rennet.

Delaware Baked Eggs

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
1 cub Grated sharp cheese
4 each Eggs
4 dash Of hot pepper sauce
4 dash Or worcestershire
¼ cub Ketchup
½ cub Light cream
Buttered toast

Preparation:

Put butter into a baking dish that is at least 2 inches deep. Warm dish long enough to melt butter. Cool dish so eggs will not set but butter will remain liquid. Sprinkle one half of cheese over butter.
Break eggs into 4 separate spaces, far enough apart sothey will not run into each other. Put dashes of hot pepper sauce and worcestershire in center of each egg yolk. Spoon ketchup over yolks.
Pour in cream. Sprinkle remaining cheese over eggs. Bake in moderate oven (350F) until eggs are set. Serve each egg on a slice of buttered toast and spoon the pan sauces over it. Makes 4 servings. Origin:
Women's Day Encyclopedia of Cookery, Volume 1, Delaware Section.
Shared by: Sharon Stevens, Feb/94

Deluxe Macaroni & Cheese

Servings: 10 Servings

Ingredients:

2 cub Macaroni (uncooked)
8 ounce Pkg. sour cream
10 ounce Can cream of chicken soup
2 cub Cheddar cheese, grated
1 teaspoon Salt

Preparation:

Cook macaroni until tender; drain and set aside. Mix well the sour cream, soup, cheddar cheese and salt. Mix together sour cream/soup mixture with macaroni. Put into greased 9 by 13 inch baking dish. Top with sliced cheese. Bake at 350 degrees 20-25 minutes, until hot and cheese melts.

By: Jeanette Shaw Source: Shelbyville (TN) Times-Gazette, October 22, 1991

Deluxe Potato Salad

Servings: 24 Servings

Ingredients:

3 Green peppers 1 tb Mustard, Dijon
5 pound Potatoes; cooked, peeled, 4 cn Artichoke hearts; chilledand cubed -and drained (8 oz. ea.)
1 bunch Celery; chopped 2 tb Olive slices, pimiento-stffd
2 ½ teaspoon Salt sm Pickles, whole sweet
1 teaspoon Pepper Parsley springs, fresh
¾ cub Mayonnaise

STUFFED EGGS:
18 Eggs; hard-cooked ⅛ ts Pepper
¼ cub Mayonnaise Paprika
2 tablespoon Onion; minced Parsley spring, fresh
¼ teaspoon Cury powder 18 sl Olives, pimiento-stuffed
½ teaspoon Salt

Preparation:

Chop 2 green pepper; cut remaining pepper into rings. Combine chopped green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and chill thoroughly.

Spoon potato salad onto a large serving platter. Arrange stuffed eggs and artichoke hearts around edge of platter. Garnish salad with green pepper rings, olive slices, pickles, and parsley.

Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks; stir in mayonnaise, onion, curry powder, salt, and pepper.

Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed eggs with paprika, and top with a small sprig of fresh parsley. Top with remaining stuffed eggs with pimiento-stuffed olive slices. Yield: 18 servings.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.

Deluxe Potato Salad

Servings: 24 Servings

Ingredients:

3 Green peppers
5 pound Potatoes; cooked, peeled,and cubed
1 bunch Celery; chopped
2 ½ teaspoon Salt
1 teaspoon Pepper
¾ cub Mayonnaise
1 tablespoon Mustard, Dijon
4 can Artichoke hearts; chilledand drained (8 oz. ea.)
2 tablespoon Olive slices, pimiento-stffd
small Pickles, whole sweet
Parsley springs, fresh

STUFFED EGGS:
18 Eggs; hard-cooked
¼ cub Mayonnaise
2 tablespoon Onion; minced
¼ teaspoon Cury powder
½ teaspoon Salt
⅛ teaspoon Pepper
Paprika
Parsley spring, fresh
18 slice Olives, pimiento-stuffed

Preparation:

Chop 2 green pepper; cut remaining pepper into rings. Combine chopped green pepper, potatoes, celery, salt, pepper, mayonnaise, and mustard; mix well, and chill thoroughly.

Spoon potato salad onto a large serving platter. Arrange stuffed eggs and artichoke hearts around edge of platter. Garnish salad with green pepper rings, olive slices, pickles, and parsley.

Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks; stir in mayonnaise, onion, curry powder, salt, and pepper.

Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed eggs with paprika, and top with a small sprig of fresh parsley. Top with remaining stuffed eggs with pimiento-stuffed olive slices.
Yield: 18 servings.

SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.

Deviled Eggs

Servings: 1 Servings

Ingredients:

6 each Hard-cooked eggs
Mayonnaise dressing
Salt and pepper
Vinegar
Paprika

Preparation:

Cut eggs in halves lengthwise. Remove yolks. Mash. Moisten with mayonnaise. Season to taste with salt, pepper, and vinegar. Mix until light and fluffy. Pile lightly into egg whites. Sprinkle with paprika. 6 servings. The Household Searchlight

Deviled Eggs with Rice

Servings: 1 Servings

Ingredients:

6 each Hard-cooked eggs
3 cub Cooked rice
½ tablespoon Butter or butter substitute
Cream
1 each Onion, minced
½ teaspoon Salt
2 each Crackers, ground
1 ½ cub Medium white sauce

Preparation:

Cut eggs in halves lengthwise. Remove yolks. Mash. Add onion, butter, salt, and crackers. Moisten with cream. Refill whites.
Arrange filled eggs on bed of rice. Serve with white sauce. 6 servings. Carrie J. Brown, San Bernardino, CA.

Deviled Green Eggs & Spam

Servings: 1 Servings
Source: * World Wide Web Page POSTED BY: Jim Bodle 2/96

Ingredients:

In water dyed with green And Curry powder are some
Food dye until desired color Favorites Spoon Spam and
Is reached, rinse and Yoke mixture into egg
Place on plate to dry. Mix Halves Cover and cool until
Yokes with Spam in food Serving
Processor until pasty.

Preparation:

Hardboil eggs. Slice into halves. Separate yoke from whites. Soak whites Mix in any other desired deviled egg ingredients. Mustard, Cayanne pepper From: pickell@cyberspc.Mb.Ca (S.Pickelldate: 96-09-09 19:41:25 Edt

Deviled Green Eggs & Spam

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Hardboil eggs. Slice into halves. Separate yoke from whites. Soak whites in water dyed with green food dye until desired color is reached, rinse and place on plate to dry. Mix yokes with Spam in food processor until pasty. Mix in any other desired deviled egg ingredients. Mustard, Cayanne pepper and Curry powder are some favorites. Spoon Spam and yoke mixture into egg halves. Cover and cool until serving. SOURCE:* World Wide Web Page POSTED BY: Jim Bodle 2/96 Submitted By JIM BODLE Submitted By JIM WELLER

Deviled Green Eggs and Spam

Servings: 1 servings
Source: * World Wide Web Page POSTED BY: Jim Bodle 2/96
-in water dyed with green -processor until pasty.food dye until desired -and Curry powder are somecolor is reached, rinse -favorites. Spoon Spam andand -yoke mixture into eggplace on plate to dry. Mix -halves. Cover and coolyokes with Spam in food -until serving.

Devilish Eggs

Servings: 8 Servings

Ingredients:

6 each Hard boiled eggs 2 T Mayonnaise
2 tablespoon Poupon mustard 1 T Louisiana hot sauce
1 tablespoon Pimentos, mashed 3 T Dill relish
1 Salt, to taste

Preparation:

Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients.
Spoon mixture back into egg whites and serve on a bed of lettuce.

Dill Pickled Eggs

Servings: 6 Servings

Ingredients:

3 Dozen Hard Boiled Eggs<hopefully peeled>
2 large Bunches Fresh Dill, roughlychopped
2 large Jars, Generic Dill Spears<or slices>
2 large Yellow Onions, sliced intorings
1 large Green Pepper, sliced intorings
2 large Sweet Red Peppers, slicedinto rings
1 quart Cider Vinegar
1 quart Bottled Water <Purified orSpring Water>
1 small Handful Whole Cloves

Preparation:

Drain pickle juice into large pan. Add cider, water, cloves and dill.

Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour <make sure you can open the windows, it's rather fragrant>

Place eggs, vegetable slices and pickle spears into large glass or hard plastic container <large ice cream pail works well>.

Strain liquid mixture through a pasta collander and pour liquid over eggs and vegetables.

Let sit for 24-36 hours at >>room temperature<<

The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish.

DILLED "CHILLED" CARROTS (SONF GAZAR SUBJI)

Servings: 6 servings

Ingredients:

1 teaspoon Cumin seeds
2 tablespoon Canola oil
¼ teaspoon Asafetida (optional)
¼ teaspoon Crushed red chili flakes
3 tablespoon Sliced shallots
½ teaspoon Turmeric
2 teaspoon Grated fresh gingerroot
4 cub Baby carrots quartered lengthwise
½ cub Vegetable broth
½ teaspoon Coriander powder
1 tablespoon Chopped fresh dill
1 cub Cooked brown rice
2 tablespoon Eggless or soy mayonnaise

Preparation:

Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes.

Add carrots, broth and coriander.

Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes.

Stir in dill, cover and refrigerate for at least one hour.

Stir in rice and mayonnaise.

Chill until ready to serve.

Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg chol, 72 mg calcium

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias

Dilled Egg Salad

Servings: 4 Servings

Ingredients:

3 tablespoon Fresh dill, minced
½ cub Mayonnaise
1 tablespoon Pimentos, minced
1 teaspoon Dijon mustard
6 each Hard boiled eggs, peeledand diced

Preparation:

Blend first 4 ingredients together. Mix in diced hard boiled eggs.
Refrigerate for several hours to allow the flavors to blend. Serves 4 From: Steve Herrick Source: The Green House - Encinitas, CA Courtesy of Shareware RECIPE CLIPPER 1.0

Dinosaur Eggs

Servings: 2 Dozen

Ingredients:

1 cub Margarine or butter;
. softened, 2 sticks
1 cub Powdered sugar
1 Egg
1 teaspoon Vanilla
1 ½ cub Flour; all-purpose
1 ¼ cub Old-Fashioned oats; uncooked
½ cub Cornstarch
¼ teaspoon Salt
24 Assorted bite-sized candies
Colored sugar or candy
. sprinkles

Preparation:

Preheat the oven to 325øF.

Beat the margarine and sugar until creamy. Add the egg and vanilla; beat well. Add combined flour, oats, cornstarch and salt; mix well.
Shape rounded Tablespoons of dough into 1 ½-inch balls. Press the candy piece into the center of each ball; shape the dough around the candy so it is completely hidden. Lightly pinch one side of the dough to form an egg shape. Roll the cookies in desired decorations until evenly coated. Place 2 inches apart on an ungreased cookie sheets.
Bake 16 to 20 minutes or until the cookies are set and lightly browned on the bottom. Remove to a wire rack; cool completely. Store tightly covered.

Makes approximately 2 dozen cookies.

Nutritional Information: per cookie: 150 calories, 8g fat, 95mg sodium ** The Dallas Morning News -- Neighborhood Shopper -- 5 Feb 97 **

Formatted for your use by The WEE Scot -- paul macGregor

Dinosaur Eggs

Servings: 2 Dozen

Ingredients:

1 cub Margarine or butter; 1 ¼ c Old-Fashioned oats; uncooked
sticks ½ c Cornstarch
1 cub Powdered sugar ¼ ts Salt
1 Egg 24 Assorted bite-sized candies
1 teaspoon Vanilla Colored sugar or candy
1 ½ cub Flour; all-purpose . sprinkles

Preparation:

Preheat the oven to 325øF.

Beat the margarine and sugar until creamy. Add the egg and vanilla; beat well. Add combined flour, oats, cornstarch and salt; mix well. Shape rounded Tablespoons of dough into 1 ½-inch balls. Press the candy piece into the center of each ball; shape the dough around the candy so it is completely hidden. Lightly pinch one side of the dough to form an egg shape. Roll the cookies in desired decorations until evenly coated. Place 2 inches apart on an ungreased cookie sheets. Bake 16 to 20 minutes or until the cookies are set and lightly browned on the bottom. Remove to a wire rack; cool completely. Store tightly covered.

Makes approximately 2 dozen cookies.

Nutritional Information: per cookie: 150 calories, 8g fat, 95mg sodium ** The Dallas Morning News -- Neighborhood Shopper -- 5 Feb 97 **

Formatted for your use by The WEE Scot -- paul macGregor

Dionne Warwick's Macaroni and Cheese

Servings: 8 Servings

Ingredients:

AMERICAN MEASUREMENTS:
1 pound Elbow macaroni ¼ ts Black pepper
½ pound Butter ¼ lb Processed cheese
1 tablespoon Salt Milk to cover

Preparation:

Preheat oven to 275 degrees F.

In a large pot, bring 4 quarts salted water to a boil. Cook macaroni until al dente. Do not over cook. Drain thoroughly.

Butter a 9 to 10 inch, 2 inch deep flame proof casserole dish that can be used both on the range top and oven.

Layer the macaroni and cheese, beginning with the macaroni and ending with the cheese. Dot each layer with butter and season with salt and pepper.
Pour milk into casserole to cover all but top layer of cheese. Cook on top of stove until milk reaches boiling point, then place in oven and cook 35 to 40 minutes or until all the milk is absorbed and the top is golden brown. Serves 6 to 8

Source: Bon Appetit, February 1977; typos by Dorothy Flatman 1996

Double Cheese Wheel

Servings: 24 Servings

Ingredients:

1 pound Cheese; * ¼ c Pine Nuts; Toasted, 1 oz
3 ounce Cream Cheese; Softened, 1 pk 1 ½ t Fresh Basil Leaves; OR ***
¼ cub Marinated Artichoke Hearts** ½ t Basil Leaves; Dried.***

Preparation:

* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be ~--------------------------------------------MMMMM----- ~----------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a ½-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours.
Cut into thin wedges. Serve with assorted crackers if desired.

Down Home Hash & Eggs

Servings: 4 Servings

Ingredients:

2 tablespoon Butter
1 tablespoon Dijon mustard
¼ teaspoon Hot pepper sauce
1 ½ cub Chopped cooked corned beef
4 Eggs
4 cub Diced cooked, peeled
Potatoes
1 can Cream of Celery soup
¼ cub Milk

Preparation:

In 10" skillet over medium heat,in hot butter,cook potatoes 2 minutes;stir often.Stir in next 4 ingredients;heat through.Stir in corned beef.Reduce heat to low.Make 4 indentations in potato mixture.Break an egg into each.Cover;cook 10 minutes or until eggs are set.Makes 4 servings.

Dressing Casserole

Servings: 12 Servings

Ingredients:

Serves 12
2 cub Diced celery
1 each Clove garlic
12 cub Toasted bread cubes
4 cub Cubed corn bread
½ teaspoon Pepper
4 cub Turkey or chicken broth
1 ½ cub Chopped onion
½ cub Butter
1 tablespoon Sage
2 tablespoon Salt
1 each (13oz) can evaporated milk
2 each Eggs, slightly beaten

Preparation:

Cook celery, onion, and garlic in butter until light brown. Crumble bread cubes and corn bread in large bowl. Add sage, salt, and pepper.
Stir celery mixture into bread cubes. Add evaporated milk, broth, and eggs. Mix well. Pour into greased 9x13 inch pan. Bake at 3325F for 35-40 minutes. This is a good way to use up leftover corn bread.
Recipe can easily be cut in half and baked in a 8x8 pan for smaller families. bouillon may be substituted for the broth. Origin: Women's Circle, for cooks on the go. Shared by: Sharon Stevens.

Dried Beef Filling

Servings: 1 Servings

Ingredients:

1 each Jar (2 ½ oz) dried beef
1 cub Hot water
3 tablespoon Butter
3 tablespoon Flour
2 cub Milk
1 teaspoon Worcestershire sauce
1 teaspoon Prepared mustard
White pepper
Chopped parsley

Preparation:

place dried beef in small bowl. cover with hot water and let stand 2 minutes to remove excess salt. Drain well. Cut into strips with kitchen shears. melt butter in small saucepan. Briefly saute beef strips in butter. Add flour and cook 2 minutes. Gradually stir in milk, worcestershire sauce, mustard, and white pepper. Cook stirring, until sauce thickens. Prepare omelets according to directions for basic omelet. Fill omelet with sauce, reserving a little sauce to garnish top. Makes filling and sauce for three omelets.
~=-=-=-=-=-=-=-Courtesy of The HomesteadBBS (615) 385-9421-=-=-=-=-=-=-=-=-=- Courtesy of Shareware RECIPE CLIPPER 1.1

DRIED FRUIT-RICE STUFFING

Servings: 12 servings

Ingredients:

¾ cub Butter or margarine
1 ½ cub Chopped onions
1 ½ cub Chopped celery with leaves
1/3 cub Chopped parsley
9 cub Cooked brown rice
1 teaspoon Dried marjoram; crushed
½ teaspoon Dried thyme; crushed
½ teaspoon Dried sage; crushed
Salt, pepper
3 Eggs; lightly beaten
¾ cub Turkey stock=OR=- Chicken bouillon
12 ounce Mixed dried fruit

Preparation:

Melt butter in large skillet. Saute onions, celery and parsley in butter.
Remove from heat and combine with rice in large bowl. Stir in marjoram, thyme and sage and season to taste with salt and pepper. Add eggs, stock and fruit. Mix well. Makes enough for 14-pound turkey

DRIED FRUIT-RICE STUFFING

Servings: 12 servings

Ingredients:

¾ cub Butter or margarine
1 ½ cub Chopped onions
1 ½ cub Chopped celery with leaves
1/3 cub Chopped parsley
9 cub Cooked brown rice
1 teaspoon Dried marjoram; crushed
½ teaspoon Dried thyme; crushed
½ teaspoon Dried sage; crushed
Salt, pepper
3 Eggs; lightly beaten
¾ cub Turkey stock=OR=- Chicken bouillon
12 ounce Mixed dried fruit

Preparation:

Melt butter in large skillet. Saute onions, celery and parsley in butter.
Remove from heat and combine with rice in large bowl. Stir in marjoram, thyme and sage and season to taste with salt and pepper. Add eggs, stock and fruit. Mix well. Makes enough for 14-pound turkey

Dutch Baby (Breakfast Pancake/souffle):

Servings: 1 Servings

Ingredients:

4 Eggs
1 cub Flour
1 cub Milk
2/3 Cube (1/3 cup) butter
½ teaspoon Cook's vanilla
¼ teaspoon Nutmeg

Preparation:

NB: You may substitute margarine for up to one-half of the butter, but my experience is that *at least* one-half of the oil must be real butter, not just for taste, but for its cooking properties.

Preheat the oven to 425 degrees F. Place the butter in a large, preferably cast-iron, pan with steep sides (a large round casserole pan, about 10" across, would be ideal), and place the pan in the oven so that the butter melts completely. Beat the eggs in a blender at the highest speed for one minute, and with the blender running at its highest speed, add the milk, vanilla, flour, and nutmeg, continuing to run the blender for 30 seconds after the ingredients are fully mixed.

Open the oven door, pull out the pan, and pour the batter into the melted butter quickly, closing the oven door before too much heat escapes. Bake for about 20-25 minutes, until the top has patches that are distinctly brown. Remove from the oven, and serve IMMEDIATELY with lemon wedges and powdered sugar. (The individual diner squeezes some lemon juice onto the slice of Dutch baby, then sprinkles a small amount of powdered sugar on top of that.) Serves two oink-oinks or four polite diners.

This is a conversation-stopper when brought to the table, which makes it ideal for an intimate breakfast with guests. Experience has shown, however, that the cooking time precludes making more than one serially for people dining together, and that two cooked simultane- ously in the same oven will not rise properly. From: Michael Loo Date: 19 Sep 96 Gourmet Cooking Ä

Dutch Cheese Spread

Servings: 1 Servings

Ingredients:

1 cub Cheese
1 Milk
1 Cream
1 Salt & pepper

Preparation:

A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter.

Dutch Cheese Spread

Servings: 1 Servings

Ingredients:

1 cub Cheese 1 x Milk
1 Cream 1 x Salt & pepper

Preparation:

A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter.

Earl's Potato Omelette

Servings: 2 Servings

Ingredients:

INGREDIENTS:
2 medium Onions, peeled, sliced
2 tablespoon Lard or oleo
Salt and pepper

DIRECTIONS:
6 medium Potatoes, peeled, boiled
3 each Eggs, beaten

Preparation:

In a skillet, melt shortening. Saute onions until opague. Slice potatoes while onions are cooking. Add potatoes to skillet. Salt and pepper. Add beaten eggs and turn several times with pancake turner to mix seasoning and eggs into onions and potatoes. Cook under medium heat until firm.

PERCENT TOTAL CALORIES Submitted By *

Easter Blue Cheese Spread [Wilton]

Servings: 1 Mold

Ingredients:

WILTON PRODUCTS:
2 Pc. Stand-Up Lamb Pan or
Mini Lamb Pan

INGREDIENTS:
2 tablespoon Unflavored gelatin
¾ cub Cold water
1 ½ cub Hot milk
2 8-oz. pakcages cream cheese
2 cub Sour cream
12 ounce Blue cheese
3 tablespoon White wine
Worcestershire sauce
½ teaspoon White pepper
3 tablespoon Finely grated onion

Preparation:

Lightly spray front half of Stand-Up Lamb Pan or Mini Lamb Pan with vegetable pan spray. Soften gelatin in cold water; stir in hot milk.
Cool. In large bowl, beat cream cheese, sour cream, blue cheese, white wine, Worcestershire sauce, pepper and onion until well blended. Stir in gelatin mixture. Pour into pan. Refrigerate several hours or overnight. To remove from pan, carefully loosen edges with a small spatula and invert onto serving plate. Garnish with sliced carrots and celery. Serve with crackers. Makes 1 large lamb & r mini lambs or 12 mini lambs. Source: "Wilton" Easter Recipes & Ideas.
Mealmaster formatted - From Dottie Theriault's Collection 1997

Easter Braded Petite Loaves [Wilton]

Servings: 9 Loaves

Ingredients:

WILTON PRODUCTS:
Petite Loaf Pan
Easter Icing Color Kit
Easter Petite Loaf Baking
Cups

INGREDIENTS:
1 (16 oz.) package hot roll
Mix
¼ cub Chopped almonds
Zest of 1 orange
1 Egg (for egg wash)

TO COLOR EGGS:
9 Raw eggs
Wilton Icing Colors
1 cub Boiling water
1 teaspoon Vinegar

Preparation:

dough as directed on mix package, adding the almonds and orange zest.
On lightly floured surface, roll dough into a 12 x 9 in. rectangle.
Cut into nine 1 in. strips. Cut each strip in half. Lightly roll each half into a rope and twist. Wrap one rope around inside of baking cup. Place colored Easter egg in middle of dough. Repeat with second rope of dough. Preheat oven to 375øF. Set breads in warm place and allow to rise 20-30 minutes or until doubled. Brush dough with egg wash (egg mixed with 2 tablespoons water). Do not brush on the colored Easter egg. Bake 20 minutes or until golden brown. Makes 9 petite loaves.

Directions for coloring eggs: Mix all ingredients together and let stand 5 minutes (Wilton Icing Colors, boiling water and vinegar). Dip eggs in solution; remove eggs and let dry. Eggs are placed in bread raw, they will be hard cooked when bread is done.

My suggestion: I find that only white shell raw eggs give you the desired true colors of the favorite Easter Eggs. To each their own.

Source: "Wilton" Easter Recipes & Ideas. Mealmaster formatted - from Dottie Theriault's Collection 1997.

EAST-WEST BREAKFAST

Servings: 4 servings

Ingredients:

1 medium Onion; chopped
1 Celery; chopped
1/3 cub Chopped green bell pepper
½ cub Water
2 large Boiled potatoes; peeled or c
1 cub Cooked brown rice
1 teaspoon Ground cumin
1 tablespoon Soy sauce

Preparation:

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 : Saute the onion, celery, and green pepper in ¼ cup of the water in a large nonstick frying pan for 5 minutes. Add the potatoes and the remaining ¼ cup water. Cook, stirring gently, until the vegetables are tender, about 5 minutes. Stir in the rice, cumin, and soy sauce. Cook, Stirring, until the bottom browns lightly, about 2 minutes. :
103 calories, 0.6 grams fat per serving. :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á

Easy "Souffle"

Servings: 6 Servings

Ingredients:

2 tablespoon Butter
6 Bread slice
1 ½ cub Cheese; grated
6 Egg
1 ½ cub Milk
½ teaspoon Dry mustard

Preparation:

Fat grams per serving: Approx. Cook Time:
:45
Preheat oven to 250F. Spread butter on bread & cut into small cubes. In casserole dish, alternate layers of bread cubes and cheese.
In a bowl, beat together egg, milk and dry mustard; pour over bread; stir gently. Let stand at least 10 minutes. Bake 40-45 minutes or till set in centre.

Serves 4 hungry people with 6 as a brunch dish.

Easy and Quick Potato Quiche

Servings: 4 Servings

Ingredients:

Mashed potato -- enough to ¼ c Peas -- cooked
Line a med ¼ c Green beans -- cooked
1 cub Mixed vegetables -- diced pn Garlic, cayenne, basil, sage
And cooked To taste
½ Onion -- chopped. 1 ½ c Cottage cheese, 1% fat
½ cub Corn -- cooked 3 Egg whites -- or equivalent

Preparation:

Line a quiche dish with mashed potato. Mix all vegetables and herbs and spices together with the cheese and egg whites. Spread over the potato base. Bake in moderate oven for 35 to 40 minutes until the filling has set....

Recipe By : Net

From: Date:

Easy Cheese & Shrimp Gyozas (East/west)

Servings: 4 Servings

Ingredients:

½ pound Medium shrimp (41 to 40 perpound) shelled and deveined
1 ½ teaspoon Salt
1 teaspoon Finely minced ginger orginger juice
2 teaspoon Dry sherry or rice wine
1 teaspoon Cornstarch
5 Fresh water chestnuts,finely chopped
2 Green onions, chopped
1 ½ tablespoon Chopped fresh coriander
2 Chinese sausages, finelychopped
1 ¼ cub Grated Monterey Jack cheese(about 5 ounces)
1 package Round siu mai wrappers orwon ton wrappers
LIME CREAM SAUCE
(see note)
1 tablespoon Oil
2/3 cub Chicken stock
1 ½ cub Heavy cream
1 tablespoon Lime juice

Preparation:

Salt and white pepper to taste Sprigs of fresh coriander

Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry.

Finely chop shrimp and put them in a mixing bowl.

Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly.

If you are using won ton wrappers, trim the corner to make a circle.

Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal.

Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers.

To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat.

Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer.

Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm.

Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice.

Season with salt and pepper.

To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each.
Garnish with fresh coriander springs.

Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning.

Makes 4 dozen gyozas. Serves 16.

Easy Egg & Tomato Benedict

Servings: 4 Servings

Ingredients:

2 medium Sized tomatoes
½ cub Mayonnaise
¼ cub Milk
1 ½ teaspoon Fresh lemon juice
½ teaspoon Basil leaves,crushed
1/16 teaspoon Ground black pepper
4 English muffins, split and
Toasted
Salt
8 Eggs, poached and well
Drained

Preparation:

Hold tomatoes at room temperature until fully ripe.Cut each tomato into 4 slices;set aside.In a small saucepan,combine mayonnaise,milk,lemon juice,basil and black pepper;heat until hot;keep warm.On each English muffin half arrange a tomato slice;sprinkle lightly with salt,top with a poached egg;cover with mayonnaise sauce.Serve two for each portion.Garnish with parsley if desired.Serves 4.

Easy Spambled Egg Muffins

Servings: 1 servings

Ingredients:

1 can Spam (12 oz.) 4 6 Slices American cheese
4 6 Eggs

Preparation:

Slice Spam into 4-6 square slices. Broil or heat in skillet. Scramble 4-6 eggs. Layer eggs, Spam and one slice of cheese between toasted English muffin halves. Heat 10 seconds in microwave or until cheese melts. Serves 4-6.

SOURCE:* Back of Spam can. POSTED BY: Jim Bodle

EASY SPICY BEANS & RICE

Servings: 1 servings

Ingredients:

2 cub Brown rice (uncooked),
Or 4 C cooked
2 ounce cans of any type of
Beans
½ cub Salsa
1 Clove garlic, minced (or 1
teaspoon Minced garlic-in-a-jar)
½ large Red onion, chopped
2 teaspoon Cumin
2 cub Tomato (ie spagetti) sauce
10 dash Tabasco sauce

Preparation:

If using uncooked rice, start it cooking. Rinse canned beans thoroughly in a colander. In a large nonstick frying pan add salsa, garlic, onions, and cumin. Saute until onions are limp. Add tomato sauce and tabasco sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and simmer until well heated.

Serve beans over rice.

From "Think Light" meal program, which states: Serves 4 (1-cup) servings.
Per serving - 424 calories. 2.7 gms fat (5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber.

From: lynda@decide.com (Lynda Korsan). Fatfree Digest [Volume 10 Issue 14] Aug. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

EASY SPICY BEANS AND RICE

Servings: 1 servings

Ingredients:

2 cub Brown rice (uncooked),
Or 4 C cooked
2 ounce cans of any type of
Beans
½ cub Salsa
1 Clove garlic, minced (or 1
teaspoon Minced garlic-in-a-jar)
½ large Red onion, chopped
2 teaspoon Cumin
2 cub Tomato (ie spagetti) sauce
10 dash Tabasco sauce

Preparation:

If using uncooked rice, start it cooking. Rinse canned beans thoroughly in a colander. In a large nonstick frying pan add salsa, garlic, onions, and cumin. Saute until onions are limp. Add tomato sauce and tabasco sauce, and simmer.

If using cooked rice, reheat it now.

Five minutes before the rice is ready, stir the beans in gently and simmer until well heated.

Serve beans over rice.

From "Think Light" meal program, which states: Serves 4 (1-cup) servings.
Per serving - 424 calories. 2.7 gms fat (5% cff). 84 gms carb. 21 gms protein. 450 mg sodium. 25 gms fiber.

From: lynda@decide.com (Lynda Korsan). Fatfree Digest [Volume 10 Issue 14] Aug. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Egg & Bean Burritos - Sunset

Servings: 6 Servings

Ingredients:

¾ cub Salsa -- * see note
1 ½ cub Refried beans
1 can Green chiles -- ** see note
4 large Eggs
4 large Egg whites
1 teaspoon Cornstarch
1/3 cub Cilantro -- chopped
6 Flour tortillas -- warmed
½ cub Monterey jack cheese --
Shredded
1 cub Plain lowfat yogurt
Lime wedge -- optional

Preparation:

1. Place refried beans in a nonstick frying pan and add chiles; cook over medium heat, stirring often, until bubbly (3-4 minutes).
Meanwhile, in a large bowl, beat eggs, egg whites, and cornstarch until well blended. Stir in cilantro and 3 tablespoons of the salsa.

2. Push the beans to one side of the pan. Pour egg mixture into cleared area and cook over medium to medium high heat, stirring often, until eggs are softly set (about 4 minutes).

3. For each burrito, spoon 1/6th each of the beans and eggs in the center of a tortilla, sprinkle with 1/6 of the cheese, then roll to enclose. Serve each burrito, seam side down, on a warm plate. Add yogurt and salsa to taste. Garnish with lime wedges. Recipe By : Sunset Low-Fat Mexican Cookbook

Egg & Bean Scramble

Servings: 1 Servings

Ingredients:

I had 60 pounds of mungbeans given to me when theboys were young. We
Sprouted them and used themin just about everything.
3-5 eggs
1 ½ each To 2 cup fresh beansprouts, rinsed and drained
½ cub Milk
Salt and pepper to taste
1 tablespoon Oil

Preparation:

In medium skillet, fry the bean sprouts on high heat until moisture is gone and sprouts are starting to brown. Add egg and milk mixture and cook over medium heat until eggs are done. Serve with toast, or by itself. You can also add onions, celery, tomato, or any leftover meat. Origin: Sharon Stevens Shared by: Sharon Stevens, Jan/95.

WHAT THERE ARE FOR YOU TO CHOOSE Submitted BySUBJECT RE CHEVRE CHEESE TO EARL SHELSBY Submitted By ALISON MEYER On 06/21/94 074806 AM

Egg & Lemon Soup

Servings: 2 Servings

Ingredients:

6 cub Chicken stock
1/3 cub Raw brown rice
4 each Eggs
3 tablespoon Lemon juice
Salt to taste
2 tablespoon Fresh mint, finely chopped

Preparation:

Bring stock to boil. Add rice and simmer until rice is done, about 45 minutes. Beat together eggs and lemon juice until frothy. Add ¼ cup of stock, then slowly pour egg mixture into stock, stirring constantly. Cook over low heat until soup thickens slightly, about 3-5 minutes. Do not boil. Season and garnish with a lemon slice and chopped mint. Origin: Yeast-Free Feast. Shared by: Sharon Stevens, Oct/94.

Egg & Spinach Casserole

Servings: 8 Servings

Ingredients:

1 Vegetable Oil
6 each Corn Tortillas; *
2 each Bacon; Slices
¼ cub Onion; Chopped, 1 Sm.
1 each Clove Garlic; Finely Chopped
2 tablespoon Margarine Or Butter
1 tablespoon Vegetable Oil
2 cub Tomatoes; Chopped, 2 Md.
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Nutmeg; Ground
1 pound Spinach; Fresh, Chopped
8 each Hard Cooked Eggs; Lg, Peeled
1 cub Basic Green Sauce; **
4 ounce Cheese; Shredded, ***

Preparation:

* The Corn Tortillas should be 6 to 7-inches in diameter. ** See Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese in this recipe. Heat the oven to 400 degrees F. Heat ⅛-inch of vegetable oil in an 8-inch skillet over medium heat, just until hot. Cook the tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on paper towels and then cut them into small pieces.
(NOTE: You could use tortilla chips where they are available.) Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and nutmeg. Simmer uncovered for 3 minutes, stirring occasionally. Add the spinach, cover and cook until the spinach is wilted, about 3 minutes. Line the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla chips or pieces. Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture. Pour the Basic Green Sauce over the eggs; sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes.

Egg & Watercress Finger Sandwich - Victoria

Servings: 24 Servings

Ingredients:

6 Hard-cooked eggs, finelychopped
¼ cub Mayonnaise
1 tablespoon Honey Dijon mustard
¼ teaspoon Ground celery seed
Salt and pepper to taste
6 tablespoon Unsalted butter, softened
1 (16-oz) loaf whole-wheatbread, sliced lengthwiseand crusts removed(6 slices)
Fresh watercress sprigs

Preparation:

In a small bowl, combine chopped eggs, mayonnaise, mustard, celery seed, and salt and pepper to taste. Mix well and set aside. Lightly butter bread. Spread half the bread slices with egg mixture, then top with watercress. Top with remaining bread slices, buttered side down.
Press gently to seal. Wrap and refrigerate at least 1 hour.

To serve: Cut the sandwiches crosswise into 1-inch fingers.

Victoria/June/94 Scanned & fixed by Di Pahl & Gary Groeller

Egg Apples

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Hard cook 1 egg for each person. Shell. While the egg is warm, carefully manipulate it into the shape of a small, round apple, pressing down at stem and blossom ends. Insert a clove for blossom end, and a sprig of parsley for the stem. Color egg carefully and delicately with a small brush and food coloring to resemble apples.
Serve with mayonnaise. Florence Taft Eaton, Concord, MA.

Egg Bread (Machine)

Servings: 2 Servings

Ingredients:

HITACHI
⅝ cub Tap water
2 large Eggs
3 cub All purpose flour
1 ½ teaspoon Salt
1 ½ tablespoon Sugar
1 ½ tablespoon Butter
1 ½ teaspoon Dry yeast

Preparation:

This menu can not be used on delay timer, or BREAD RAPID cycle. Place ingredients in pan according to manufacturers directions. Press start. **MY NOTE** The original recipe called for 4-½ tbsp of sugar. I tried it that way and the bread came out yeasty smelling, short, crust was burnt, and the top had a blowout. I tried it again but cut the sugar down to what is listed, and it came out perfect.
Origin: Hitachi Cookbook Shared by: Sharon Stevens

Egg Burrito

Servings: 1 Servings

Ingredients:

Flour Tortilla
2 Eggs
¼ teaspoon Buttermilk
Salt
Pepper
1 Strip of bacon, cooked crisp
Refried beans
Chili Verde
Mozzarella, Cheddar and Monterey Jack cheese, shredded, as desired

Preparation:

Heat tortilla on hot grill. Beat eggs with buttermilk, salt and pepper; scramble until set but not hard. Spread scrambled eggs on warmed tortilla. Top with a strip of crisply cooked bacon, refied beans, Chili Verde. Sprinkle heavily with cheeses; roll up. Smother with Chili Verde, if desired. Buzz in microwave oven until cheese is melted. Preparation time: 15 minutes Cooking time: 2 minutes

Egg Casserole

Servings: 1 Servings

Ingredients:

1 pound Bacon, cooked & crumbled
1 Dozen extra lg. eggs
2 cub Pepperidge Farm seasonedcroutons
3 ½ cub Milk (skim is okay)
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Thyme
6 ounce Shredded cheddar cheese

Preparation:

Butter a 10"x14" pan layer croutons first, cheese next. Mix eggs with milk and spices and pour over top. Add crumbled bacon. Bake at 350 degrees for 1 hour. Done when knife comes out clean. Can mix night before and let set for next day.

Egg Casserole (Michelle Bass)

Servings: 6 Servings

Ingredients:

6 each Eggs, hard boiled
3 tablespoon Butter
4 tablespoon Minced onion
3 tablespoon Flour
2 cub Milk OR or 1 c evaporatedmilk & 1 c water
2 teaspoon Worcestershire sauce
4 ounce Can sliced mushrooms,drained
1 tablespoon Parsley - minced
Salt & pepper to taste
8 slice Buttered white bread,crusts trimmed
1 cub Grated Cheddar cheese

Preparation:

Preheat oven to 325 degrees. Butter a 2 qt casserole, preferably a flat style. Saute onion in butter; stir in flour and then blend in milk and Worcestershire sauce. Cook and stir until thickened. Then stir in mushrooms, parsley, salt and pepper. Slice eggs and FOLD IN.
Put 4 slices of the bread in the casserole dish; spread with half of egg mixture and with ½ c grated cheese. Repeat using 4 mores slices of buttered bread and top with egg mixture and then ½ c grated cheese. Bake 30 minutes. Serves 6

Egg Casserole Brunch for Six

Servings: 6 Servings

Ingredients:

12 Hard boiled eggs
12 Slices of bacon- cooked
Drained and crumbled
2 Cans cream of mushroom soup
1 cub Milk
1 cub Mayonaise
1 tablespoon Snipped fresh chives (or
Minced onion)
½ teaspoon Thyme
Parsley sprigs and paprika
For garnish

Preparation:

Layer sliced eggs in greased casserole. Blend the soup, milk, mayonaise and herbs and pour over the eggs. Bake at 350 degrees for about 20 minutes. Sprinkle bacon and paprika on the top and bake another 10 minutes. Garnish with fresh parsley sprigs.

Egg Croquettes

Servings: 1 Servings

Ingredients:

4 each Egg, hard boiled, chopped 1 T Butter
1 tablespoon Flour ¾ c Milk
½ teaspoon Salt 1 ds Paprika
1 Cracker crumbs 1 ea Egg, beaten
1 Oil

Preparation:

Melt the butter in a double boiler, add flour and stir until blended. Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep hot oil.

Egg Croquettes

Servings: 1 Servings

Ingredients:

1 cub Thick white sauce
1 each Egg, well beaten
Bread or cracker crumbs
Salt and pepper
6 each Hard-cooked eggs, chopped
4 tablespoon Minced parsley

Preparation:

Combine white sauce, parsley, and hard-cooked eggs. Season to taste.
Cool. Pour into shallow pan. Form into cylinders, cones, or balls.
Dip in crumbs, egg, and again in crumbs. Fry in deep fat (365 F) until well browned. Drain on crumpled absorbent paper. Serve with tomato sauce. 6 servings. Elizabeth Shaffer, Albuquerque, N.M.

Egg Croquettes #1

Servings: 1 Servings

Ingredients:

1 Butter
1 Flour
¾ Milk
½ Salt
1 Paprika
Cracker crumbs
1 Egg; beaten
Oil

Preparation:

Melt the butter in a double boiler, add flour and stir until blended.
Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep hot oil.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. from R-Cuisine conference

Egg Drop Soup Express

Servings: 6 Servings

Ingredients:

46 ounce Chicken Broth
2 tablespoon Corn Starch
2 Eggs, beaten
4 Green onions, sliced

Preparation:

In large saucepan, stir chicken broth and corn starch until smooth.
Bring to boil over medium-high heat; boil 1 minute. Stirring constantly, slowly add beaten egg in a steady stream until cooked and dispersed throughout broth. Remove from heat; stir in green onions.
Makes about 6 ½ cups.

Egg Drop Soup No.2

Servings: 1 Servings

Ingredients:

DIRECTIONS:
3 quart Water
1/3 cub Soy Sauce
1 ½ cub Choped Green Onions & tops

DIRECTIONS:
9 each Chicken Bouillon Cubes
6 each Eggs, Well Beaten

Preparation:

Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger.

TO ALL Submitted By MARY RIEMERMAN SUBJ MEAL-MASTER HELP? BW> Submitted By SANDI CUTRIGHT

Egg Foo Yong #1

Servings: 12 Servings

Ingredients:

1 cub Chopped cooked turkey orchicken
2 tablespoon Butter or margarine
1 can Bean sprouts, drained
½ cub Chopped, onion
½ cub Chopped, celery
1 tablespoon Finely chopped, greenpepper or parsley
6 slice Beaten eggs
1 teaspoon Salt
Fat for frying

Preparation:

Brown chicken lightly in butter. Add bean sprouts, onion, celery, and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly. Spoon chicken-vegetable mixture into beaten eggs, straining out liquid in bottom of pan. Add salt. Mix thoroughly. Pour ¼ cup mixture into hot fat, about ½ inch deep.
Flatten "cake" to ½ inch thickness. Cook until brown on both sides, turning once. Drain and serve hot with sauce. Makes 12 cakes Sauce for Egg Foo Yong: Juice from cooked vegetables above 1 cup juice from canned bean sprouts
1 T cornstarch
1 t sugar
2 T soy sauce Combine juices, setting aside ¼ cup of liquid.
Heat to boiling. Blend cornstarch, sugar, and the ¼ cup liquid. Add to boiling juice. Cook, stirring constantly until thickened. Add soy sauce. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959 Courtesy of Shareware RECIPE CLIPPER 1.2

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR

Egg Foo Yong #2 (Master Recipe)

Servings: 4 Servings

Ingredients:

1 cub Cooked ham or roast pork
½ cub Chopped, onions
1 cub Drained, canned bean sprouts
4 tablespoon Chopped green onion tops
1 tablespoon Soy sauce
1 teaspoon Salt
3 each Eggs
Oil for deep frying

Preparation:

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil.
Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on a hot dish covered with a little of the sauce (below). Serve additional soy sauce separately. Serves 4 Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, ½ cup diced green beans, and ½ cup diced canned bamboo shoots. Mix and cook as directed. Sauce for Egg Foo Yong:
1 ½ cups chicken stock
1 t molasses
1 t soy sauce
1 t cornstarch
2 T cold water Heat stock with molasses and soy sauce. Combine cornstarch with cold water; stir it until smooth. Let come to boiling point and cook until thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959 Courtesy of Shareware RECIPE CLIPPER 1.2

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR

Egg Foo Yong (Master Recipe)

Servings: 4 Servings

Ingredients:

1 cub Cooked ham or roast pork
½ cub Chopped, onions
1 cub Drained, canned bean sprouts
4 tablespoon Chopped green onion tops
1 tablespoon Soy sauce
1 teaspoon Salt
3 Eggs
Oil for deep frying
Sauce:
1 ½ cub Chicken stock
1 teaspoon Molasses
1 teaspoon Soy sauce
1 teaspoon Cornstarch
2 tablespoon Cold water

Preparation:

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil.
Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on a hot dish covered with a little of the sauce (below). Serve additional soy sauce separately. Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, ½ cup diced green beans, and ½ cup diced canned bamboo shoots. Mix and cook as directed. Sauce: Heat stock with molasses and soy sauce.
Combine cornstarch with cold water; stir it until smooth. Let come to boiling point and cook until thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959

Egg Foo Young

Servings: 1 Servings

Ingredients:

quart MEAS ING
=====================
6 each Eggs
1 each 14 oz can bean sprouts(drained0
1 small Can salad shrimp (drained)
Or
½ each - 1 c. chopped chicken orturkey
Salt and pepper

Preparation:

-+++++++++++++++++++++++++++
-+++++++++++++++++++++++++++
-++-

Heat 1 - 2 Tbl. vegetable oil in skillet - Mix eggs and vegetables in large bowl. Pour egg mixture into skillet (about ½ c. per serving) I just eyeball it and make it about the same as a pancake. Cook until lightly browned on underside, turn and finish cooking on other side.
Remove to platter and finish cooking using all the egg mixture. Serve with the brown sauce as follows: Brown Sauce
4 Tbl Cornstarch
1 c water 2 - 3 Tbl Soy sauce 1 tsp instant granular chicken or beef bouillon Combine all ingredients in small sauce pan - cook, stirring two or three times until thick and bubbly. Makes about 1 1/3 cups. Courtesy: Joann Pierce - The Cookie Connection Courtesy of Shareware RECIPE CLIPPER 1.0

Egg Foo Yung # 2

Servings: 4 Servings

Ingredients:

4 Eggs
2 cub Bean sprouts, bite sz pces
¼ Sm. white onion, chopped
1 Green onion, chopped
2 tablespoon Flour
¼ teaspoon Salt
¼ cub Vegetable oil
Gravy
2 tablespoon Vegetable oil
2 tablespoon Flour
1 cub Chicken broth
1 tablespoon Oyster sauce
1 teaspoon Dry sherry
¼ teaspoon Salt
¼ teaspoon White pepper

Preparation:

Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 T oil and heat.
Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 T oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an "X" and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil & flour in a pre-heated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it. From Chef Chu's Distinctive Cuisine of China, Harper & Row.

Egg Foo Yung (Best Recipes From Time-Life Boo

Servings: 1 Servings

Ingredients:

TO MAKE 12 PANCAKES (TO SERV:
Vegetable oil to deep fry
1 ½ cub Bean sprouts
1 each Onion, halved and cutlengthwise into 1/16thinch wide strips
1 each Celery rib, trimmed, cutinto 2" pieces, then into1/16th" strips
½ pound Thinly sliced boiled ham,cut into 2" by 1/16th"strips
8 each Eggs
¾ teaspoon Salt
½ teaspoon Freshly ground black pepper
4 each Scallions for garnish

MUSHROOM SAUCE:
2 tablespoon Vegetable oil
¼ pound Mushrooms, wiped clean, andsliced thinly
2 cub Coiling chicken stock
1 tablespoon Soy sauce
1 tablespoon Tomato catsup
2 tablespoon Cornstarch, dissolved in 2Tbsp cold water

Preparation:

For sauce, heat 2 Tbsp of the oil in an 8" or 10" skillet over medium heat. Stir in mushrooms and cook for 5 minutes. Blend in the chicken stock, catsup and soy sauce; bring to a boil over high heat. Stir in cornstarch and water mixture into the boiling sauce. Reduce heat and simmer sauce for 2 or 3 minutes until it is clear and thick enough to coat a spoon lightly. Cover pan partially and keep sauce warm over lowest possible heat. Pour 2 Tbsp of the vegetable oil into heavy 12" skillet; heat oil until it reaches 350 degrees on a deep frying thermometer. Combine bean sprouts with strips of onion, celery and ham in a bowl. In another mixing bowl, beat eggs lightly and stir in salt and pepper. Stir the bean sprout mixture into the beaten eggs.
Using a ¼ cup ladle, cook 4 pancakes at a time in oil in skillet over high heat. Turn pancakes with a slotted spoon after 30 seconds and fry for another 30 seconds, or until they puff and are golden brown. Serve at once, garnished with a scallion and accompanied by the hot mushroom sauce. Original Source: American Cooking: The Melting Pot Shared by Allison Cozzi Courtesy of Shareware RECIPE CLIPPER 1.2

Egg Foo Yung (Foo Yung Don)

Servings: 10 Servings

Ingredients:

½ pound Fresh bean sprouts
½ medium Yellow onion
¼ pound Chinese BBQ Pork
10 tablespoon Oil, approximately
1 Bamboo shoot tip (canned) or
½ cub Sliced bamboo shoots
1 Green onion, finely chopped
1 tablespoon Sesame seeds
½ teaspoon Salt
½ teaspoon Sugar
6 large Eggs
1 teaspoon Oyster sauce
½ teaspoon Thin soy sauce

GRAVY:
1 can (2 cups) chicken broth
1/3 cub Sliced mushrooms, optional
½ teaspoon Salt
½ teaspoon Sugar
Dash of pepper
1 teaspoon Dark soy sauce
3 tablespoon Cornstarch
6 tablespoon Cold water

Preparation:

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, julienne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with ½ teaspoon salt and ½ teaspoon sugar. (Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop ½ C. of the mixture in the wok. Fry about 2 minutes on each side. Place on serving dish and set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the chopped green onion and toasted sesame seeds.

Toast sesame seeds in a dry frying pan, without oil for 3 minutes.

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

3. Prepare thickening made with the cornstarch and cold water; add the seasoned broth and cook for 1 minute.

SOURCE: Chopsticks, Clever, and Wok.

Egg Foo Yung (Foo Yung Don)

Servings: 10 Servings

Ingredients:

½ pound Fresh bean sprouts 1 tb Sesame seeds
½ medium Yellow onion ½ ts Salt
¼ pound Chinese BBQ Pork ½ ts Sugar
10 tablespoon Oil, approximately 6 lg Eggs
1 Bamboo shoot tip (canned) or 1 ts Oyster sauce
½ cub Sliced bamboo shoots ½ ts Thin soy sauce
1 Green onion, finely chopped

GRAVY:
1 can (2 cups) chicken broth Dash of pepper
1/3 cub Sliced mushrooms, optional 1 ts Dark soy sauce
½ teaspoon Salt 3 tb Cornstarch
½ teaspoon Sugar 6 tb Cold water

Preparation:

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, julienne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with ½ teaspoon salt and ½ teaspoon sugar. (Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop ½ C. of the mixture in the wok. Fry about 2 minutes on each side. Place on serving dish and set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the chopped green onion and toasted sesame seeds.

Toast sesame seeds in a dry frying pan, without oil for 3 minutes.

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

3. Prepare thickening made with the cornstarch and cold water; add the seasoned broth and cook for 1 minute.

SOURCE: Chopsticks, Clever, and Wok.

...--

...------- Recipe via Meal-Master (tm) v8.00

Egg Ham Rounds

Servings: 1 Servings

Ingredients:

6 each Round slices bread
6 each Thin slices ham
6 each Eggs

Preparation:

Toast bread. Broil ham. Trim to fit toast rounds. Lay meat on toast.
Poach eggs in rings. Place one on each slice of ham. Serve with Hollandaise sauce. 6 servings. Frankie Flicker, Cisne, IL.

Egg Legends and Lore

Servings: 1 Servings

Ingredients:

EGG INFORMATION:

Preparation:

LEGENDS AND LORE
1. Ancient Egyptians believed their god Ptah emerged from an egg laid by the almighty Chaos Goose, creator of the sun and moon.
2. Because it symbolizes new life, many consider the egg an aphrodisiac.
3. German and Slav peasants rubbed a mixture of eggs, bread and flour on their plows hoping to improve the harvest.
4. To ensure a big family, a 17th-century French bride would crack an egg on her new home's doorstep before entering.
5. In the 19th century, builders in Bombay, India, put an egg and milk into the foundations of new structures to protect them from harm.
6. The Bible claims fowl originated before the egg in the excerpt "And God said 'Let the waters bring forth abundantly the moving creatures that hath life, and fowl that may fly above the earth....'".
7. One thoughtful woman who, when asked by a child which came first, replied "Chickens. Because God would never lay an egg."

THE EASTER CONNECTION
Even before Christian times people colored, blessed or exchanged eggs as part of the rites of spring to welcome the sun's awakening from its long winter sleep. Early Christians adopted the egg, which represented the renewal of life, as a symbol of Christ's resurrection from the grave.
Several folk tales explain the origin of dyeing Easter eggs. One legend from Poland recounts how the Virgin Mary herself painted boiled eggs in bright colors to please the infant Jesus.
People around the world celebrate Easter or new beginnings with eggs.
Eastern Europeans may exchange eggs bearing the letters "XB" for :Christ is Risen". Russians exchange a decorated egg and three kisses.
Chines people present a red hard-boiled egg with congratulations when a child is born. And German immigrants to the U.S. introduced the tradition of the Easter bunny delivering colored eggs to children.

Source: Modern Maturity magazine, March-April 1996; typos by Dorothy Flatman 1996

Egg Noodles

Servings: 1 Servings

Ingredients:

=-=-=-=-=INGREDIENTS=-=-=-=-=-=-=
1 each Egg
1 cub Flour (white, whole wheat,whatever)
dash Salt
=-=-=-=-DIRECTIONS-=-=-=-=-=

Preparation:

Place flour on countertop (or in a mixing bowl if you prefer) in a mound. In the center of the mound make a hole and place the egg and salt. Mix lightly with a fork until it starts to stick to the fork.
Then with your fingers continue to mix together. (If it's still sticky, add flour sparingly) When it all combines, and is NOT sticky, knead the dough until it is elastic. Allow the dough to rest for ½ hr (covered). Work with half the dough at a time. On a floured surface, roll out the dough. I usually roll it and then fold it in half and roll it again. Then unfold it, roll again, fold in half the other direction and roll it again. Don't forget to keep the surface lightly floured or it will stick. Continue this process until the dough is the desired thickness. Allow the sheet of dough to dry between two kitchen towels in a warm oven (about 150 F) for 10 minutes. While this one is drying you can start on the other piece.
Cut in whatever shape you desire. Use as you would any egg pasta.
Source: Sophie Monschein Shared by: Joyce Monschein Courtesy of Shareware RECIPE CLIPPER 1.1

Egg Nutrition

Servings: 1 Servings

Ingredients:

EGG INFORMATION:

Preparation:

ARE EGGS NUTRITIOUS?
Egg protein is often used as the standard by which other protein foods are measured. The egg contains small to significant amounts of 13 vitamins.
It's one of the few foods that naturally contains vitamin D and numerous minerals. On the other hand, eggs are not high in sodium or calories.

BUT WHAT ABOUT CHOLESTEROL?
Nutrition experts say the two main influences on blood cholesterol levels are heredity and saturated fat, not cholesterol consumption per se.
Contrary to long-held belief, dietary cholesterol is not strongly correlated with risk of coronary artery disease. The problem is that some people are genetically cholesterol sensitive (their blood cholesterol levels do rise when their dietary intake of cholesterol increased) and therefore need to watch their intake of foods high in cholesterol. And eggs are high on that list: Although the whites are both fat and cholesterol-free, the yolk of one large egg has 213 milligrams of cholesterol and five grams of fat, 1.6 of them saturated fat. Although as a general rule the American Heart Association recommends a limit of four yolks per week, some diet and heart disease experts assert that dietary advice should be more individualized.

WHAT DO THE GRADES MEAN?
In descending order the grades are AA, A and B. The nutrition is the same no matter what the grade. Packers determine grade only by the quality of the exterior (cleanliness, soundness, texture, strength and shape) and interior (shape and firmness of yolk; proportion of thick white to thin white). Eggs that don't meet USDA or state standards for grade B or better never even make it to the market as shell eggs; in fact, most grade B's are processed into dried or other egg products.

WHAT CAUSES BLOOD SPOTS?
A spot forms when a blood vessel on the yolk ruptures during the egg's formation. It actually indicates a fresh egg, since as the egg ages, water moves from the albumen (white) into the yolk, diluting the blood spot. It is not a sign that the egg is fertile.

CAN EGGS BE FROZEN?
Not in their shells. To freeze whole eggs, beat them just enough to blend the yolks and whites, then transfer them to freezer containers.

IS IT SAFE TO EAT RAW EGGS?
As with all raw food from animals, there's a small possibility of bacterial (usually salmonella) food poisoning. Infection is more serious for those who are very young, pregnant, elderly, or have an impaired immune system. The American Egg Board says: Keep eggs cold. Cook them until the whites are set,, yolks start to thicken, and no visible liquid remains.

WHY ARE SOME HARD-COOKED EGG YOLKS RINGED WITH GREEN?
A harmless iron and sulfur compound forms when eggs are over cooked or not cooled quickly.

WHICH CAME FIRST, THE CHICKEN OR THE EGG?
The Bible claims fowl. Modern scientists hedge by saying neither. Both are alternating stages in life's never ending progression.

Source: Modern Maturity magazine, March-April 1996; typos by Dorothy Flatman 1996

Egg Salad

Servings: 2 Humans

Ingredients:

2 Hard-cooked eggs; peeled ½ ts Salt;chilled Dash freshly ground pepper;
1 tablespoon Green onion; finely chopped 3 tb Lemon Mayonnaise;
1 tablespoon Celery; finely chopped with ½ ts Hot pepper; hot preparedleaves

Preparation:

Finely dice the eggs; mix thouroughly with all other ingredients. Cover and chill for at least 1 hour or until flavors are well blended. Mound on crisp lettuce, garnished with a dash of paprika, and serve as a salad. This also may be used as a spread for crackers. (I would use for a sandwish to go with a salad on a hot, hot day.) Food Exchange per serving: 1 MEDIUM-FAT MEAT EXCHANGE; Low-sodium Diets: Omit salt for this recipe and from Lemon Mayonnaise.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master

Egg Salad

Servings: 2 Humans

Ingredients:

2 Hard-cooked eggs; peeledchilled
1 tablespoon Green onion; finely chopped
1 tablespoon Celery; finely chopped withleaves
½ teaspoon Salt;
Dash freshly ground pepper;
3 tablespoon Lemon Mayonnaise;
½ teaspoon Hot pepper; hot prepared

Preparation:

Finely dice the eggs; mix thouroughly with all other ingredients.
Cover and chill for at least 1 hour or until flavors are well blended. Mound on crisp lettuce, garnished with a dash of paprika, and serve as a salad. This also may be used as a spread for crackers.
(I would use for a sandwish to go with a salad on a hot, hot day.) Food Exchange per serving: 1 MEDIUM-FAT MEAT EXCHANGE; Low-sodium Diets: Omit salt for this recipe and from Lemon Mayonnaise.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master

Egg Substitute

Servings: 1 Servings

Ingredients:

1 teaspoon Cornstarch + 3 tb Water

Preparation:

Substitute 1 t cornstarch for each omitted egg, adding 3 T water for each t cornstarch.

This was tried on several different brands of cake mix including one which called for 3 eggs. There was a slight change of texture, depending on the brand used. (One was slightly dry and crumbly, and another was super moist and tender.) When you need to substitute only one egg, there is no discernible change.

Naturally, this will not work with chiffon, sponge or angel food cake when the whipped volume of the eggs is essential.

From: "This For That: A Treasury of Savvy Substitutions For the Creative Cook," by Meryl Nelson, ISBN 0-88247-847-6.

Typos by iris grayson

Egg Timbales

Servings: 6 Servings

Ingredients:

4 cub Milk, scalded
6 each Eggs, slightly beaten
Salt and pepper

Preparation:

Combine eggs and milk. Add salt and pepper to taste. Fill well-oiled muffin tins with mixture. Set in pan of warm water. Bake in moderate oven (375 F) until firm. Unmold on rounds of buttered toast. Garnish with sprigs of parsley. 6 servings. Florence Taft Eaton, Concord, MA.

Egg Yolk Velvet

Servings: 8 Servings

Ingredients:

225 g Sugar; dissolved in
60 ml Water
4 Egg yolks
½ teaspoon Salt
60 ml Rum/cognac
700 ml Whipping cream

Preparation:

Make syrup from water and sugar and boil to soft ball stage (236F).
Meanwhile, beat yolks with salt until very thick. Add boiling syrup in a thin stream, beating the while. Whisk until the mixture forms peaks. Chill. Add rum/cognac and fold in the previously whipped cream. Put into small moulds and freeze.

Variations. (For both the following, original recipe says add powders before making syrup.)

1/3 cup cocoa can be folded into the syrup before adding to the egg yolks for chocolate velvet

1« tbs instant coffee can be added to the syrup in the same way for coffee velvet.

Egg, Tomato & Spinach Spread

Servings: 2 Cups

Ingredients:

5 Hard cooked eggs
2 tablespoon Mayonnaise/salad dressing
1 tablespoon Dijon mustard
1 small Tomato, seeded, chopped
½ cub Fresh spinach
¼ teaspoon Salt

Preparation:

Peel and chop eggs. Mix eggs, mayonnaise and mustard in medium bowl.
Stir in tomato, spinach and salt. Cover and refrigerate about 1 hour or until chilled.

Per Tablespoon: 20 calories, 1 g protein, 0 g carbohydrate, 2 g fat, 35 mg cholesterol, 40 mg sodium

Betty Crocker's "Picnics, Potlucks and Special Occasions", 1994

Egg, Tomato and Spinach Spread

Servings: 2 Cups

Ingredients:

5 Hard cooked eggs 1 sm Tomato, seeded, chopped
2 tablespoon Mayonnaise/salad dressing ½ c Fresh spinach
1 tablespoon Dijon mustard ¼ ts Salt

Preparation:

Peel and chop eggs. Mix eggs, mayonnaise and mustard in medium bowl. Stir in tomato, spinach and salt. Cover and refrigerate about 1 hour or until chilled.

Per Tablespoon: 20 calories, 1 g protein, 0 g carbohydrate, 2 g fat, 35 mg cholesterol, 40 mg sodium

Betty Crocker's "Picnics, Potlucks and Special Occasions", 1994

From: Barbara O'keefe Date: 14 Jan 97 Low-Fat Echo Ä

Egga a la Nouvelle Orleans

Servings: 8 Servings

Ingredients:

1 pound Butter
1 ½ pound Crab meat

BRANDY CREAM SAUCE:
1 cub Butter
1 ¼ cub Flour
5 cub Hot milk
¾ teaspoon Salt
¼ teaspoon Black pepper
2 ounce Brandy
16 Eggs
3 quart Water
3 cub White vinegar

Preparation:

Authentic? I sure as heck can't say. Fattening++you bet! Good?
More'n likely. How could it help but be with a brandy cream sauce and crabmeat.

Melt the butter in a saute pan or skillet over low heat. Add the crab meat and cook slowly, stirring very gently, just until hot, about 5 to 8 minutes.

To prepare the brandy cream sauce, melt the butter over low heat in a sauce pan. Stir in the flour gradually, cook for about 3 minutes, then gradually pour in the milk, continue stirring. Cook over low beat until the sauce thickens, then add the salt, pepper and brandy.
Continue to cook about 5 minutes or until the sauce is medium thick.

To poach the eggs, bring the water and the vinegar to a boil in a large skillet or saute pan. Keeping the water at a continuous low rolling boil, crack the eggs one by one into it. Cook until the egg whites are firm, about 4 minutes. Lift the poached eggs out of the water with a skimmer or slotted spoon, allowing the water to drain back into the pan. Place them on a heated platter while you assemble the dishes.

Place 3 ounces of crab meat on each of 8 heated plates, then place 2 poached eggs side by side on the crab meat. Ladle sauce evenly over the portions.

Makes 8 servings.

Source unknown, Hayward Daily Review, 11/9/88.

Posted by Stephen Ceideberg; November 1 1992.

Egg-Drop Chicken Soup

Servings: 4 Servings

Ingredients:

5 cub Chicken stock
2 tablespoon Soy sauce
2 each Eggs, well beaten
1 each Garnish, see below

Preparation:

Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance) and fr ozen green peas which will de-frost in the heat of the bowl but stay fresh - not overcooked.

EGGPLANT AND PEPPER CASSEROLE WITH RICE

Servings: 6 servings

Ingredients:

1 ½ cub Brown rice
3 tablespoon Olive or vegetable oil
1 Eggplant (about 12 oz); cutin ½" cubes
1 Onion; diced
1 Green bell pepper; cut in½" squares
1 Red or yellow bell pepper;cut into ½" squares
4 medium Tomatoes (or 16-oz can);peeled, seeded; and cut inlarge pieces
4 teaspoon Ground cumin
1 teaspoon Ground coriander
½ teaspoon Turmeric
½ teaspoon Ground ginger
¼ teaspoon Cinnamon
¼ teaspoon Cayenne
½ cub Pepper
¼ cub Cilantro; chopped
1 teaspoon Salt
3 cub ;water
Cilantro leaves for garnish

Preparation:

Rinse rice, cover with warm water and set aside while preparing vegetables. Preheat oven to 375 degrees.

Heat oil in a wide skillet, add eggplant and onion and saute rapidly to distribute oil. Cook until eggplant is somewhat tender, about 15 minutes.

Add bell peppers, tomatoes, spices, cilantro and parsley. Drain rice and add to vegetables along with salt. Cook for sevreal minutes, stirring frequently; then add water and bring to a boil

Transfer mixture to baking dish, cover with foil and bake until rice is done, about 45 minutes. Garnish with fresh cilantro leaves. Serves 6.

Per serving: 249 cal; 4 g prot; 7 g fat; 40 g carb; 0 chol; 195 mg sod; 6 g fiber; vegan

source: Vegetarian Times, Nov 93/MM by DEEANNE

EGGPLANT PROVENCALE

Servings: 6 servings

Ingredients:

1 ½ cub Uncooked brown rice
1 tablespoon Olive oil
1 pinch Saffron
3 cub Water
1 ½ teaspoon Salt

EGGPLANT:
2 tablespoon Olive oil
3 medium Eggplants
¼ cub Water
¼ cub Sherry

VEGETABLES:
2 tablespoon Olive oil
3 cub Minced onions
1 large Red bell pepper, minced
1 tablespoon Sherry
½ teaspoon Cayenne
2 medium Tomatoes, chopped
½ cub Dried currants
½ cub Chopped fresh parsley
¼ teaspoon Black pepper

TOPPING:
½ cub Tomato juice
½ cub Toasted slivered almonds
Chopped fresh parsely

Preparation:

Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt.

Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add sherry & water. Cover tightly with aluminum & bake at 375F till tender, about 45 minutes.

Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes, currants, parsley & black pepper. Simmer covered for a few minutes.
Combine rice & vegetable mixture.

When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley.

"New Recipes From Moosewood Restaurant"

Eggplant Souffle

Servings: 8 Servings

Ingredients:

1 Eggplant,small
3 tablespoon Butter
3 tablespoon Flour
1 teaspoon Salt
1 cub Milk
2 tablespoon Cheddar cheese,mild,grated
4 Egg yolks,beaten
4 Egg whites

Preparation:

1. Preheat oven to 325'F. 2. Generously grease a 2-quart souffle mold with soft butter. 3. Peel and cut the eggplant into 1" cubes. Steam in ½ cup boiling salted water until soft. Drain and chop very fine or put through a food mill. 4. Melt the butter in a large saucepan.
Stir in flour and salt and stir until bubbly. Slowly add milk, stirring as needed. When smooth, add cheese and continue to cook and stir until sauce thickens. Remove form heat and cool slightly. Add a little of the sauce to the beaten egg yolks and beat until blended.
Stir mixture into sauce; add prepared eggplant. 5. Beat egg whites until stiff and fold into sauce and eggplant mixture. 6. Place a large shallow pan of hot water on middle rack of preheated oven. 7.
Pour souffle mixture into prepared souffle pan, place in pan of hot water, and bake for 1 hour, or until firm. 8. Serve plain or with sauce made of half sour cream, half mayonnaise, with a bit of fresh lemon juice for extra flavor.

Eggs & Chorizo

Servings: 6 Servings

Ingredients:

¼ cub Onion; Chopped, 1 Sm.
2 tablespoon Vegetable Oil
8 ounce Chorizo Sausage; Bulk
8 each Eggs; Large
¼ cub Half-and-Half
½ teaspoon Oregano Leaves; Dried

Preparation:

Cook and stir the onion in oil in a 10-inch skillet until tender but not brown. Add the sausage, cooking and stirring , until the sausage is done then drain. Mix the eggs, half-and-half and the oregano well with a fork. Pour into the sausage mixture in the skillet. Cook over medium heat. As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a fork or spatula so that the uncooked egg mixture can run under the cooked portion. Avoid constant stirring as this will make the eggs tough and hard. Cook until all the eggs are cooked but still moist, about 3 to 5 minutes.

Eggs & Mccadam's Cottage Cheese En Casserole

Servings: 1 Servings

Ingredients:

NOTE: INGREDIENTS IN PARENTH:
The radio programs. Many nolonger exist.
6 tablespoon Butter
½ cub Flour
1 teaspoon Salt
¼ teaspoon Pepper
½ teaspoon Dry mustard
2 cub Milk
2 tablespoon Chopped green pepper
2 tablespoon Chopped pimento
1 teaspoon Onion juice
1 cub (McCadam's) creamed cottagecheese
½ cub Soft bread crumbs
1 tablespoon Melted butter
6 each Hard-cooked eggs, sliced orcut in quarters

Preparation:

Melt butter in saucepan. Remove from heat. Mix together flour, salt, pepper and mustard. Blend into melted butter, stirring until smooth.
Gradually add milk, mixing well after each addition. Cook over low heat, stirring constantly, until thickened. Combine green pepper, pimento and onion juice with cottage cheese which has been seasoned with ½ teaspoons salt. In a greased 1-quart casserole arrange layers of hard-cooked eggs, cottage cheese and white sauce, having last layer white sauce. Combine bread crumbs and melted butter; sprinkle over top. Bake in moderate oven (350 F.) 30 minutes or until browned. Source: WBZ-WBZA Home Forum ⅜/51 Courtesy of Shareware RECIPE CLIPPER 1.0

Eggs Ardennaise

Servings: 8 Servings

Ingredients:

Flour 1 c Grated Parmesan cheese
8 Eggs 2 tb Butter
Salt & white pepper to taste Vegetable oil
¼ cub Whipping cream, whipped

Preparation:

Fill a large cake pan with flour and level the top. Separate the eggs, dropping the whites into a large mixing bowl and leaving each yolk in an eggshell half. Place each eggshell half upright in the pan of flour. Add salt and pepper to the egg whites and beat until the stiff peak stage is reached. Fold in the whipped cream, then fold in the cheese. Grease a deep ovenproof platter or a shallow baking dish with the butter. Turn the egg white mixture into the platter and level the top. Make eight evenly spaced indentations with the oiled base of a round soup spoon. Slide one of the egg yolks into each indentation. Sprinkle with salt and cover the platter with a tent of aluminum foil. Bake in a preheated 350 degree oven for 15 minutes or until the egg yolks are set. Remove the foil and bake until the egg white mixture is lightly browned.

Eggs Ardennaise

Servings: 8 Servings

Ingredients:

Flour
8 Eggs
Salt & white pepper to taste
¼ cub Whipping cream, whipped
1 cub Grated Parmesan cheese
2 tablespoon Butter
Vegetable oil

Preparation:

Fill a large cake pan with flour and level the top. Separate the eggs, dropping the whites into a large mixing bowl and leaving each yolk in an eggshell half. Place each eggshell half upright in the pan of flour. Add salt and pepper to the egg whites and beat until the stiff peak stage is reached. Fold in the whipped cream, then fold in the cheese. Grease a deep ovenproof platter or a shallow baking dish with the butter. Turn the egg white mixture into the platter and level the top. Make eight evenly spaced indentations with the oiled base of a round soup spoon. Slide one of the egg yolks into each indentation.
Sprinkle with salt and cover the platter with a tent of aluminum foil. Bake in a preheated 350 degree oven for 15 minutes or until the egg yolks are set. Remove the foil and bake until the egg white mixture is lightly browned.

Eggs As a Garnish

Servings: 1 Servings
slice Of hard-cooked eggs may beused plain or cut in fancy
Shapes. Yolks may be forcedthrough a sieve and usedas a
Garnish. Whites may befinely chopped and usedalone or combined
With sieved yolks.
The Household Searchlight

Eggs Benedict

Servings: 4 Servings

Ingredients:

1 cub Hollandaise Sauce 1 Dash Pepper
4 Thin Slices Canadian Bacon 2 English Muffins, Splitor cooked ham Grated cheddar or Swiss
4 Eggs -cheese to garnish
⅛ teaspoon Salt

Preparation:

Poach eggs and sautee bacon to cooked or ham to warmed up. Toast muffins.
To assemble, spoon a little sauce on the half muffins, lay down the ham, add a little sauce, and with a slotted spoon set a well drained egg on top.
Season with salt and pepper. Add more sauce and sprinkle on the cheese. Run under a preheated broiler until the cheese and top layer of sauce are bubbling and starting to brown. Serve. For a special brunch serve with fresh fruit and champagne. Jim Weller.

From:

Eggs Benedict

Servings: 4 Servings

Ingredients:

¼ cub Butter or margarine
¼ cub Light cream
2 Egg yolks, beaten
1 tablespoon Cider vinegar
¼ teaspoon Salt
Few grains cayenne pepper
½ teaspoon Dry mustard
17 ounce Can asparagus spears,drained
4 English muffins, split andtoasted conventionally
4 slice Ham
4 Poached eggs (recipe)

Preparation:

1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven 30 seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend thoroughly. 2. Heat, uncovered, in Microwave Oven 1 minute or until thickened. Stir frequently. Be careful not to overcook as sauce will curdle. 3. Beat sauce until light and fluffy. Set aside. 4. Place asparagus in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through. 5. Arrange toasted English muffin halves on a heat-resistant, non-metallic serving platter. Place 1 slice of ham over 2 halves of the English muffin. Divide asparagus among the 4 muffins. 6. Heat, uncovered, in Microwave Oven 2 ½ to 3 minutes or until muffins and ham are heated through. 7. Carefully place poached eggs on asparagus. Top with reserved sauce and heat, uncovered, in Microwave Oven 30 seconds to 1 minute or until hot.

Eggs Benedict (Mw)

Servings: 4 Servings

Ingredients:

4 Poached eggs
4 Slices, Canadian bacon or
Boneless cooked ham, sliced
⅛ to ¼ inch thick
4 English muffins, split
Butter or margarine

HOLLANDAISE SAUCE:
¼ cub Butter, do NOT use margarine
2 Egg yolks
2 teaspoon Lemon juice
¼ cub Half and Half cream
dash Salt

Preparation:

Poaching eggs: Take 4 10oz custard cups. Pour ¼ c hot tap water and ¼ t white vinegar into each cup. Place in a circle on a flat 12" plate. Microwave, uncovered, on High until water is boiling.
Carefully crack 1 egg into each of the four cups. With a fork, prick each egg yolk through membrane two times, then cover dish with plastic wrap. Microwave on High of 2 minutes, and let stand for 2 minutes. If you prefer your eggs firmer, let stand for a longer period of time.

In a wide frying pan over medium heat, cook bacon until lightly browned on both sides, about 1 minute on both sides. Toast muffin halves and spread with butter. Prepare hollandaise sauce; cover to keep warm.

Hollandaise Sauce: In a 2 cup glass measure, place butter. Microwave, uncovered, on High for 1 minute or until melted. Add egg yolks, lemon juice, cream, mustard and salt. Beat well with a wire whip.

Microwave, uncovered, on High for 2 minutes (stirring after 1 minute, then at 30 second intervals) or until sauce is slightly thickened.

To serve: place 1 or 2 muffin halves on each serving plate. Cover one muffin half with bacon. With a slotted spoon, lift eggs from water, drain briefly, and arrange 1 egg over each bacon-topped muffin. Spoon hollandaise sauce over each egg.

"Sunset Microwave Cook Book", 1981, Lane Publishing Co.

Eggs Benedict (Mw)

Servings: 4 Servings

Ingredients:

4 Poached eggs ⅛ to ¼ inch thick
4 Slices, Canadian bacon or 4 English muffins, split
Boneless cooked ham, sliced Butter or margarine

HOLLANDAISE SAUCE:
¼ cub Butter, do NOT use margarine ¼ c Half and Half cream
2 Egg yolks ds Salt
2 teaspoon Lemon juice

Preparation:

Poaching eggs: Take 4 10oz custard cups. Pour ¼ c hot tap water and ¼ t white vinegar into each cup. Place in a circle on a flat 12" plate.
Microwave, uncovered, on High until water is boiling. Carefully crack 1 egg into each of the four cups. With a fork, prick each egg yolk through membrane two times, then cover dish with plastic wrap. Microwave on High of 2 minutes, and let stand for 2 minutes. If you prefer your eggs firmer, let stand for a longer period of time.

In a wide frying pan over medium heat, cook bacon until lightly browned on both sides, about 1 minute on both sides. Toast muffin halves and spread with butter. Prepare hollandaise sauce; cover to keep warm.

Hollandaise Sauce: In a 2 cup glass measure, place butter. Microwave, uncovered, on High for 1 minute or until melted. Add egg yolks, lemon juice, cream, mustard and salt. Beat well with a wire whip.

Microwave, uncovered, on High for 2 minutes (stirring after 1 minute, then at 30 second intervals) or until sauce is slightly thickened.

To serve: place 1 or 2 muffin halves on each serving plate. Cover one muffin half with bacon. With a slotted spoon, lift eggs from water, drain briefly, and arrange 1 egg over each bacon-topped muffin. Spoon hollandaise sauce over each egg.

"Sunset Microwave Cook Book", 1981, Lane Publishing Co.

Eggs Benedict Without Real Eggs

Servings: 4 Servings

Ingredients:

¼ cub Cholesterol-free egg product 1 ½ t Lemon juice
3 tablespoon Evaporated milk ½ c Butter
1 dash Cayenne pepper 4 ea Frozen waffles, toasted
4 each Canadian bacon slices, warme 4 ea Egg, poached

Preparation:

Approx. Cook Time: 15min For hollandaise sauce: In a heavy saucepan, combine egg product and lemon juice; stir over low heat (watching carefully so eggs don't cook) until thickened. Slowly stir in evaporated milk until heated. Remove from heat and stir in butter and cayenne pepper until smooth. Assemble each serving in the following order: waffle, Canadian bacon and poached egg. Top each with sauce and serve immediately.

Eggs Bene-Lox

Servings: 1 Servings

Ingredients:

1 Egg
1 Slice toast OR
½ English muffin, toasted
Sour cream
1 tablespoon Hollandaise sauce (#25)
1 slice Lox
Kosher caviar

Preparation:

Soak toast in sour cream and place in ramekin or small baking dish.
Cover toast with lox and break egg on top. Bake in 350 F. oven for abt. 12 to 15 min., or until egg is set. Remove from baking dish. Add Hollandaise Sauce and sprinkle with caviar. Serve immediately.

Eggs Creole

Servings: 6 1 c servin

Ingredients:

1 tablespoon Margarine;reduced-calorie
2 teaspoon A-p flour;
1 cub Skim milk;
1 cub Green pepper; chopped
1 cub Onion; chopped
1 cub Tomato soup;undiluted commercial
1 teaspoon Worcestershire sauce
6 Hard-cooked eggs;coarsely chopped
Vegetable cooking spray
2 tablespoon Soft breadcrumbs;

Preparation:

Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric blender or food processor; process until smooth. Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender.

Add soup and Worchestshire sauce to skillet; continue to cook, uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish coated with cooking spray; top with breadcrumbs Bake at 350 degrees for 20 mins or until breadcrumbs are browned and mixture is throughly heated

From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat

Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm; Fiber: Tr.;

Reformated for you and yours via Nancy O'Brion and her Meal-Master (From Jungle.Boy via GEnie).

Eggs Creole

Servings: 6 1 c servin

Ingredients:

1 tablespoon Margarine; -undiluted commercialreduced-calorie 1 ts Worcestershire sauce
2 teaspoon A-p flour; 6 Hard-cooked eggs;
1 cub Skim milk; -coarsely chopped
1 cub Green pepper; chopped Vegetable cooking spray
1 cub Onion; chopped 2 tb Soft breadcrumbs;

Preparation:

Melt margarine in a small heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 min, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat, and set aside.

Combine pepper and onion in container of electric blender or food processor; process until smooth. Transfer mixture to a medium-size nonstick skillet, and cook over low heat until tender.

Add soup and Worchestshire sauce to skillet; continue to cook, uncovered, over low heat until thickened.

Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish coated with cooking spray; top with breadcrumbs Bake at 350 degrees for 20 mins or until breadcrumbs are browned and mixture is throughly heated

From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat

Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm; Fiber:
Tr.;

Reformated for you and yours via Nancy O'Brion and her Meal-Master (From Jungle.Boy via GEnie).

Eggs Curry

Servings: 4 Servings

Ingredients:

6 Eggs; hard boiled 1 ½ tb Arrowroot;
¼ cub Almonds; slivered 1 ts Salt
2 tablespoon Diet margarine; 1 ½ ts Curry powder;
1 cub Nonfat milk;
½ cub Celery; chopped fine 4 sl Toast;

Preparation:

Thinly slice shelled eggs. Brown almonds in margarine until golden brown.
Remove; drain on absorbent paper. In same pan saute onion and celery until golden; stir in arrowroot, salt, and curry powder; stir in milk slowly.
Cook, stirring constantly, strring constantly, until thick and smooth. Stir in slice egg, heat to boil. Place a slice of toast in the bottom of each of four individual, headed casseroles. Divide eggs evenly over the toast; sprinkle with almonds.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1 ½ MEDIUM-FAT EXCHANGES + ½ FAT EXCHANGE + ½ NONFAT MILK + ½ VEGETABLE EXCHANGES CAL: 275

Source: Recipes for Diabetics by Billi Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master.

NOTE: Egg subatitue could be used with.

Eggs Curry

Servings: 4 Servings

Ingredients:

6 Eggs; hard boiled
¼ cub Almonds; slivered
2 tablespoon Diet margarine;
1 Onion;
½ cub Celery; chopped fine
1 ½ tablespoon Arrowroot;
1 teaspoon Salt
1 ½ teaspoon Curry powder;
2 cub Nonfat milk;
4 slice Toast;

Preparation:

Thinly slice shelled eggs. Brown almonds in margarine until golden brown. Remove; drain on absorbent paper. In same pan saute onion and celery until golden; stir in arrowroot, salt, and curry powder; stir in milk slowly. Cook, stirring constantly, strring constantly, until thick and smooth. Stir in slice egg, heat to boil. Place a slice of toast in the bottom of each of four individual, headed casseroles.
Divide eggs evenly over the toast; sprinkle with almonds.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1 ½ MEDIUM-FAT EXCHANGES + ½ FAT EXCHANGE + ½ NONFAT MILK + ½ VEGETABLE EXCHANGES CAL: 275

Source: Recipes for Diabetics by Billi Little (1985 version) Brought to you and yours via Nancy O'Brion and her Meal-Master.

NOTE: Egg subatitue could be used with.

Eggs Florentine

Servings: 1 Servings

Ingredients:

2 each Packages frozen choppedspinach
2 each 3 Oz. pkgs cream cheesewith chives
8 each Hard boiled eggs, shelledand halved
1 cub Shredded cheddar cheese
Salt and pepper to taste

Preparation:

Cook the spinach in ¼ cup boiling water until thawed and no lumps remain. Remove from heat, drain VERY thoroughly. Add the cream cheese to the spinach, stirring until it melts into the spinach and blends with spinach to give a creamy texture. Season with salt and pepper to taste. Butter a shallow baking pan, spoon the spinach into the pan, then arrange the halved eggs in the mixture. Sprinkle the cheese over the contents. Place the pan under a preheated broiler until the cheese melts. Serve immediately on toast, with sliced tomatoes on the side. From: Sunday Breakfast: A Cookbook for Men NittyGritty Productions Courtesy of Shareware RECIPE CLIPPER 1.0

Eggs Florentine (Lf)

Servings: 4 Servings

Ingredients:

¼ cub Chopped green onion
1 Clove garlic, finely chpd
1 ounce pk frozen chopped leaf
Spinach, cooked and squeezed
Dry
¼ cub Vegetable broth
4 English muffins, split &
Toasted, keep warm
8 Egg whites, poached
⅛ teaspoon Cayenne pepper
Dijon sauce

Preparation:

Saute onion and garlic in a skillet. Add spinach and broth and cook until the broth is absorbed. Spread each muffin half with Lemon Dijon Sauce. Put spinach on each muffin half. Place 1 poached egg white on top of spinach. Pour sauce over each egg, sprinkle with cayenne and serve.

To poach egg whites: Bring 1 to 2 inches of water and 2 T rice vinegar to simmer in shallow 8 inch saute pan. Slide egg whites, one at a time into water. Simmer until firm, then remove with a slotted spoon, and drain on paper towels.

Per 8 oz serving: 105 calories, 1.33 g total fat

From "C'mon America, Let's Eat", by Susan Powter, 1996

Eggs Germaine

Servings: 6 Servings

Ingredients:

4 tablespoon Butter (or marg.); divided
¼ cub Flour, all-purpose
2 cub Milk
1 teaspoon Salt; divided
¼ teaspoon Pepper
¼ teaspoon Nutmeg, ground
10 ounce Spinach; frozen chopped
8 Eggs, hard-cooked
2 tablespoon Cheese, Parmesan; grated
Hot toast points

Preparation:

Melt 2 tablespoons butter in skillet over low heat; blend in flour.
Add milk and cook, stirring constantly, until thickened and bubbly.
Add ½ teaspoon salt, pepper, and nutmeg; set sauce aside.

Cook spinach, according to package directions; drain well and set aside.

Cut hard-cooked eggs in half lengthwise; remove yolks. Mash yolks; combine with spinach and ½ teaspoon salt. Stuff whites with spinach mixture, placing filled eggs in a 1-½ quart shallow baking dish.

Pour sauce over eggs. Sprinkle with Parmesan cheese and dot with remaining butter. Broil for 5 minutes or until lightly browned. If desired, serve over hot toast points.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Eggs Goldenrod - House Beautiful

Servings: 4 Servings

Ingredients:

1 ½ cub Cream
¾ cub Grated cheddar or Gruyerecheese
4 Hard-boiled eggs, peeled
Salt and pepper to taste
4 Slices homemade bread,toasted
4 Heads Belgian endive,separated intoindividual leaves

Preparation:

In a saucepan, simmer cream for 10 minutes to thicken slightly.
Reduce heat to low and gradually add cheese, stirring constantly until it is melted. Set aside.

Slice eggs in half, carefully remove yolks. Rub yolks against the fine side of a grater and set aside.

Chop egg whites coarsely and mix into the sauce. Cook sauce over low heat. Season to taste with salt and pepper.

Place toast on 4 plates, top with endive leaves and cheese sauce.
Garnish each with grated yolk "pollen." Serves 4.

House Beautiful/February/94 Scanned & fixed by DP & GG

Eggs in a Square

Servings: 1 Servings

Ingredients:

FROM: HEALTHY MEALS AND MORE:

POSTED BY: DONNA RANSDELL, C:
1 slice Bread
1 each Egg
Margarine

Preparation:

Butter both sides of bread. Cut a round hole in the center of bread with a cookie cutter or glass. Put bread into skillet and crack egg into the hole in the bread. Fry at medium temperature to fully cook the egg. Turn when half done. Courtesy of Shareware RECIPE CLIPPER 1.0

Eggs in Basic Roman Red Spaghetti Sauce

Servings: 2 Servings

Ingredients:

2 tablespoon Olive oil
½ cub Onions
½ cub Mushrooms
1 each Clove garlic, diced 4 eggs
1 can Peeled tomatoes
1 dash Salt and pepper
⅛ cub Cream (opt.)

Preparation:

Saute onion, mushrooms and garlic in oil. Add tomatoes, salt and pepper. Cook on simmer only 20 minutes. For creamier sauce, add cream. Sauce is complete. For sauce with eggs, crack 2 eggs per person into sauce and let eggs poach. Serve in red sauce with french bread. Serves 2. Courtesy of Shareware RECIPE CLIPPER 1.1

Eggs in Hell

Servings: 4 Servings

Ingredients:

4 tablespoon Olive oil
1 cl Garlic
1 Onion
2 cub Italian-style tomato sauce
1 teaspoon Minced mixed herbs (basil, thyme)
1 teaspoon Parsley; minced
Salt and pepper
8 Eggs
Slices of French bread, thin, toasted

Preparation:

Heat oil in a saucepan that has a tight cover. Split garlic lengthwise, run a toothpick through each half, and brown slowly in oil. Add the onion, minced, and cook until golden. Then add the tomato sauce and the seasonings and herbs. Cook about fifteen minutes, stirring often, and then take out the garlic.

Into this sauce break the eggs. Spoon the sauce over them, cover closely, and cook very slowly until eggs are done, or about fifteen minutes. (If the skillet is a heavy one, you can turn off the heat and cook in fifteen minutes with what is stored in the metal.)

When done, put the eggs carefully on the slices of dry toast, and cover with sauce. Grated Parmesan cheese is good on this.

M F K Fisher, from "How to Cook A Wolf" MM format by Dave Sacerdote

Dave's comments: I must be fonder of garlic than Ms. Fisher. Instead of splitting the clove in half and running toothpicks thru it to make it easy to remove, I took a nice big clove and put it through a garlic press and into the oil. And I didn't brown it, just kept the oil warm as the garlic released it's flavor. After that, I followed the recipe. Good stuff.

Eggs in Herb Sauce - Sl 4/88

Servings: 6 Servings

Ingredients:

24 Fresh asparagus spears
¼ cub Mayonnaise
8 ounce Carton commercial sour cream
1 Lemon's juice
½ teaspoon Salt
¼ teaspoon White pepper
¼ teaspoon Sugar
2 teaspoon Fresh parsley; minced
1 teaspoon Fresh dillweed; minced
1 teaspoon Fresh chives; minced
8 Eggs; hard-cooked, divided
12 ounce Package cooked 6" x 4" hamslices
Fresh dillweed

Preparation:

Snap off tough ends of asparagus. Remove scales, if desired, with a knife or vegetable peeler. Cook asparagus, covered, in boiling water 6 to 8 minutes; drain. Cover and chill.

Combine mayonnaise, sour cream, lemon juice, salt, white pepper, sugar, parsley, minced dillweed, and chives; mix well. Mash 1 hard-cooked egg; add to mayonnaise mixture, and mix well. Cover and chill.

Place 4 asparagus spears on 2 ham slices. Roll ham around asparagus spears, secure with a wooden pick. Place ham-wrapped asparagus on a serving platter. Repeat procedure with remaining ham and asparagus, Slice 6 eggs, arrange slices over ham. Spoon about ¼ cup herb sauce over each serving. Sieve remaining egg. Sprinkle over each serving. Garnish with fresh dillweed. Serve chilled.
Yield: 6 servings. Rosmarie Brautigan of South Carolina, in April, 1988 "Southern Living". Typos by Jeff Pruett.

Eggs in Herb Sauce - Sl 4/88

Servings: 6 Servings

Ingredients:

24 Fresh asparagus spears 2 ts Fresh parsley; minced
¼ cub Mayonnaise 1 ts Fresh dillweed; minced
8 ounce Carton commercial sour cream 1 ts Fresh chives; minced
1 Lemon's juice 8 Eggs; hard-cooked, divided
½ teaspoon Salt 12 oz Package cooked 6" x 4" ham
¼ teaspoon White pepper -slices
¼ teaspoon Sugar Fresh dillweed

Preparation:

Snap off tough ends of asparagus. Remove scales, if desired, with a knife or vegetable peeler. Cook asparagus, covered, in boiling water 6 to 8 minutes; drain. Cover and chill.

Combine mayonnaise, sour cream, lemon juice, salt, white pepper, sugar, parsley, minced dillweed, and chives; mix well. Mash 1 hard-cooked egg; add to mayonnaise mixture, and mix well. Cover and chill.

Place 4 asparagus spears on 2 ham slices. Roll ham around asparagus spears, secure with a wooden pick. Place ham-wrapped asparagus on a serving platter. Repeat procedure with remaining ham and asparagus, Slice 6 eggs, arrange slices over ham. Spoon about ¼ cup herb sauce over each serving. Sieve remaining egg. Sprinkle over each serving. Garnish with fresh dillweed. Serve chilled. Yield: 6 servings.
Rosmarie Brautigan of South Carolina, in April, 1988 "Southern Living".
Typos by Jeff Pruett.

Eggs in Oil with Sumac

Servings: 1 Servings

Ingredients:

4 tablespoon Olive oil Salt and freshly ground
6 Eggs Black pepper to taste
1 tablespoon Sumac

Preparation:

Heat a 12-inch non-stick frying pan and add the oil. Break the eggs into the oil, being careful not to break the yolks. Sprinkle the sumac and salt and pepper on top. Cover and slowly cook until done to taste. Serves 3.

from The Frugal Gourmet's On Our Immigrant Ancestors Jeff Smith is quite passionate about Lebanese food. Sender: fineb001@maroon.tc.umn.edu

Eggs in Oil with Sumac

Servings: 1 Servings

Ingredients:

4 tablespoon Olive oil
6 Eggs
1 tablespoon Sumac
Salt and freshly ground
Black pepper to taste

Preparation:

Heat a 12-inch non-stick frying pan and add the oil. Break the eggs into the oil, being careful not to break the yolks. Sprinkle the sumac and salt and pepper on top. Cover and slowly cook until done to taste. Serves 3.

from The Frugal Gourmet's On Our Immigrant Ancestors Jeff Smith is quite passionate about Lebanese food. Sender:
fineb001@maroon.tc.umn.edu

Eggs in Pastry Cases - England, 14th Century

Servings: 4 Servings

Ingredients:

4 tablespoon Water 1 ea Egg yolk
⅛ teaspoon Saffron 1 ½ tb Beef bone marrow
1 cub Flour 1 ts Powdered ginger
2 tablespoon Sugar 1 ts Sugar
½ teaspoon Salt 4 lg Egg yolks (or 8 small ones)
6 tablespoon Butter (3 oz)

Preparation:

"Pety Pernollys"

Bring the water to a boil with the saffron, then allow to cool. Chill.
Sift the flour with the sugar and the salt. Cut in the butter with a pastry blender or two knives. Work in the egg yolk and saffron-tinted water. When the mixture is well blended, roll out on a floured board. Line four pastry shells with the pastry, and bake for 8 to 10 minutes at 400f.
Lower the oven temperature to 350f. Put 1 tsp chopped marrow, a small pinch of ginger and sugar and 1 large or two small egg yolks into each pastry shell and bake in the oven until the egg yolks are just set. Serve hot or cold (bleah).
Historically possible Variation: use duck eggs.

From one of "Two Fifteenth Century Cookbooks" (mid 1400's) Translated and compiled by Maxime de la Francaise in _Seven Centuries of English Cooking_ Grove Press, 1992. Typos by Jeff Pruett.

Eggs in Red Pepper Sauce - Sambal Goreng Telo

Servings: 44 Servings

Ingredients:

1 tablespoon Chopped Onion
1 Clove Of Garlic
Butter For Frying
1 cub Coconut Milk
1 cub Stock
1 Salt To Taste
1 teaspoon Crushed Red Pepper
½ teaspoon Paprika
½ teaspoon Laos Powder If Available
4 Hard Boiled Eggs

Preparation:

Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot.

Eggs Lyonnaise (Holiday Egg Breakfast) (Debra

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Eggs Lyonnaise (French for "with onions") is really simple to make.
Get yourself a nice humongous onion (this is great with the thick-walled, sweet Vidalia), and slice it ½" thick. Use the larger outer rings. Saute them in butter for a minute or two until they just start to cook. Carefully flip over, and crack an egg into the center.
The onion ring will act as an egg ring. Cook as you would for sunny-side up eggs.

Holiday Eggs was inspired by the Italian egg & pepper sandwich.
Substitute green and red pepper slices for the onions. You should cook the peppers a little longer than the onions, since you don't want them too crisp. Either break egg into center, or make scrambled egg mixture and pour into rings. You can add chives to red pepper rings, pimento or paprika to green pepper rings. Serve with ham, or bacon or sausage. Fancy it up even more by serving them on toast or English muffins topped with cheese sauce.

Eggs Motul Style

Servings: 8 Servings

Ingredients:

1 ½ cub Black Beans; Dry, 8 oz
3 cub Water
¼ cub Onion; Chopped, 1 Sm.
1 each Clove Garlic; Minced
1 teaspoon Salt
8 ounce Tomatoes; Finely Chopped,1Cn
2 tablespoon Onion; Finely Chopped
½ teaspoon Salt
⅛ teaspoon Cayenne Pepper
1 Vegetable Oil
10 ounce Peas; Frozen, 1 Pk
1 ½ cub Ham; Chopped
8 each Corn Tortillas; 8" Diameter
8 each Eggs; Large
2 ounce Monterey Jack Cheese; *

Preparation:

* There should be about ½ cup of the shredded cheese. In a large saucepan, soak the beans overnight in the water. (Or bring to boiling, simmer for 2 minutes, cover and let stand for 1 hour.) Do not drain.
Add the ¼ cup of onion, garlic, and the 1 tsp of salt. Then cook for another 2 hours or until very tender. Combine the UNDRAINED tomatoes, the 2 tbls of chopped onion, ½ tsp of salt and cayenne.
Set aside. Heat the 2 tbls of vegetable oil in a large heavy skillet.
Add the beans with the liquid, mash the beans in the skillet. Cook, uncovered, over medium heat 3 to 5 minutes or until very thick. Cook peas according to the directions on the package and drain. Toss with the ham; cover and keep warm. Heat ¼ inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds per side or until crisp and golden. Drain on paper toweling. Spread about 1/3 cup of the bean mixture on each tortilla and keep them warm in a 300 degree F oven. In the same oil fry the eggs until they are set.
Season with the salt and pepper. Place an egg on the top of each bean covered tortilla. Sprinkle each with about ½ cup of the ham mixture. Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve hot.

Eggs Neptune with Orange Hollandaise

Servings: 4 Servings

Ingredients:

1 quart Water
1 tablespoon Vinegar
1 teaspoon Salt
8 Fresh eggs
4 tablespoon (½ stick) unsaltedbutter, softened
1 ½ cub Cooked crab meat, fresh orcanned
4 English muffins
Paprika (optional)
4 Thin slices orange, cut Inhalf (optional)

ORANGE HOLLANDAISE SAUCE:
½ pound (2 sticks) unsalted butter,cut into pieces
4 Egg yolks
1 tablespoon Orange juice
1 teaspoon Grated orange zest
½ teaspoon Grated lemon zest
½ teaspoon Salt
¼ teaspoon Dry mustard
⅛ teaspoon Cayenne pepper

Preparation:

Prepare the Hollandaise sauce, and keep it warm. Mix the water with the vinegar (which will help the egg whites set quickly) and put it with the salt in a wide, shallow saucepan. Bring water to boil, then reduce heat to gentle simmer. One at a time, break each egg into a separate small dish or bowl; then, holding the bowl very near the surface of the water, gently slip in the egg. Add more eggs to the pan, taking care not to crowd them.

Continue simmering until whites are firmly set and yolks are covered with slightly opaque film, about 3 minutes. Then use a slotted spoon carefully to remove each egg to a folded kitchen towel to drain. With small kitchen knife, carefully trim any ragged edges from whites.

While the eggs are poaching, melt half the butter in large skillet over moderate to low heat, and saute the crab meat until heated through.

Split and toast the English muffins and spread their cut sides with remaining butter. Place two muffin halves on each serving plate. Top each half with some crab meat and then a poached egg. Spoon or pour enough Hollandaise over each egg to cover it and spread down the side of the muffin onto the plate. If you wish, garnish with a dusting of paprika and half an orange slice.

Makes 4 servings.

ORANGE HOLLANDAISE SAUCE:

In a small saucepan, melt butter over low heat until it's all liquid.
place remaining ingredients in a food processor or blender and process until smoothly blended. With the machine running, pour in the melted butter in a slow, steady stream until it is completely mixed in and the sauce is thick. transfer sauce to small metal or glass bowl, and set it inside a larger bowl or 1)an of hot water to keep it warm.

Makes about 1 ¼ cups.

"Breakfast & Brunch Book" (HPBooks, $19.95), from the Hayward Daily Review, 11/9/92.

Posted by Stephen Ceideberg; November 1 1992.

Eggs on Savory Bed

Servings: 1 Servings

Ingredients:

1 medium Onion, chopped
1 each Green pepper, minced
Buttered crumbs
6 each Eggs
3 tablespoon Butter or butter substitute
Salt and pepper

Preparation:

Brown onion and green pepper in butter. Pour into shallow, well-oiled baking dish. Break eggs. Place on top of mixture. Add seasonings.
Cover with crumbs. Place in pan of warm water. Bake in moderate oven (375 F) until eggs are firm. 6 servings. Elizabeth Shaffer, Albuquerque, N.M.

Eggs Pickled

Servings: 12 Servings

Ingredients:

12 Hard boiled eggs
2 tablespoon Dijon mustard
2 cub Apple cider vinegar
½ cub Fresh water
1 tablespoon Salt
1 tablespoon Celery seed
1 tablespoon Dry mustard
6 drop Cloves
2 medium Sliced onions

Preparation:

Blend the Dijon and dry mustard with a little vinegar, if needed, in a saucepan. Add the remaining vinegar and all of the remaining ingredients, except the eggs and sliced onions. Cover and simmer for 10 minutes. Allow to cool, and then pour over the onions and eggs.
Refrigerate overnight.

Eggs Scrambled with Green Peppers

Servings: 1 Servings

Ingredients:

6 each Eggs
2 medium Green peppers
1 cub Well-seasoned soup stock
Salt and pepper
4 tablespoon Butter or butter substitute

Preparation:

Remove seeds and membrane from peppers. Parboil 5 minutes. Mince.
Beat eggs slightly. Season to taste. Add soup stock. Melt butter in upper part of double boiler. Add egg mixture, stirring constantly. As eggs begin to thicken add minced pepper. Continue cooking, stirring constantly, until whites of eggs are set. Serve on toast. If desired, 2 bouillon cubes may be dissolved in 1 cup boiling water and substituted for soup stock. 6 servings. Elizabeth Shaffer, Albuquerque, N.M.

Eggs Soubise

Servings: 2 Servings

Ingredients:

4 Eggs, lightly poached
300 ml Soubise sauce (see below)
Triangles of fried bread

SOUBISE SAUCE:
50 g Rice; washed
450 ml Vegetable stock
175 g Onions; sliced finely
25 g Butter or margarine
Cream or yogurt to finish(optional)
Salt and pepper

Preparation:

This recipe for soubise sauce comes from a French chef who bases it on a classic method. The addition of rice to the sauce gives it bulk and a satisfying baseline, perfect for lightly poached eggs. Served with triangles of fried bread this dish makes an excellent supper.

To make the soubise sauce, start by cooking the rice for 5 minutes in salted boiling water. Drain. Heat the stock to boiling-point, and put in the onions and the rice. Simmer for 30 minutes until well reduced, stirring from time to time. Add the butter or margarine, pur‚e in the blender, reheat, then thin out with a little cream or yogurt. Check the seasoning and serve hot.

Place each poached egg in a warm ramekin dish and spoon some soubise sauce over them. Surround with crisp, golden triangles of fried bread and serve immediately.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

Eggs Southern Style

Servings: 1 Servings

Ingredients:

2 cub Hot boiled rice
¼ cub Grated cheese
6 each Eggs
½ cub Sweet milk
1 cub Medium white sauce
Salt and pepper

Preparation:

Line 6 well-oiled ramekins with rice. Break 1 egg into each. Season with salt and pepper. Pour 1 tablespoon milk over each egg. Place in pan of warm water. Bake in moderate oven (375 F) until eggs are firm.
Serve with white sauce in which the cheese has been melted. 6 servings. May Hill, Winona, MO.

Eggs Stuffed with Bacon

Servings: 2 Servings

Ingredients:

6 each Hard-cooked eggs
3 slice Crisp bacon
1 tablespoon Butter or butter substitute
3 each Pickles
½ teaspoon Mustard
Salt and pepper
Mayonnaise dressing

Preparation:

Cut eggs in halves lengthwise. Remove yolks. Mash. Chop pickles and bacon. Add butter, salt, pepper, mustard, and yolks. Mix thoroughly.
Moisten with mayonnaise. Refill egg whites. 6 servings. Addie Harpley, Atlanta, GA.

Eggs Stuffed with Green Pepper

Servings: 1 Servings

Ingredients:

6 each Hard-cooked eggs
1 tablespoon Vinegar
1 teaspoon Mustard
1 each Finely chopped pickle
Salt and pepper
2 tablespoon Prepared sandwich filling
1 each Green pepper, chopped

Preparation:

Cut eggs in halves lengthwise. Remove yolks. Mash. Mix with remaining ingredients. Refill whites. 6 servings. Mrs. L. Linke, Paragould, AR.

Eggs with Chorizo & Potatoes (Janice Norman)

Servings: 1 Servings

Ingredients:

Huevos con Chorizo y Papas
4 each Links Chorizo (each about 6inches long)
4-6 Idaho potatoes
1 each Mdm onion, minced
Oil
4 each Eggs

Preparation:

Brown chorizo in a large frying pan. Dice (¼ or ⅜ inch) potatoes.
Put potatoes and onions in with the chorizo. Add extra oil depending on the chorizo. Some commercial brands are sort of greasy, so you don't need extra oil. Cover and cook until potatoes are almost done.
Break eggs on top of the potatoes. Cover and cook until done the way you like them.

Eggs with Ground Meat

Servings: 1 Servings

Ingredients:

8 Eggs
2 ½ tablespoon Cooking fat
200 Gr ground meat
2 large Onions
1 Tomato
1 Green pepperone
½ teaspoon Salt

Preparation:

After peeling the onions, slice into pieces shaped like a crescent.
After scalding the tomato, peel of the skin, scoop out the seeds and slice into small pieces. Slice the green pepperone into small circles. Melt the cooking fat in a small pan, add the sliced onions and fry gently for 10 minutes. Add the ground meat and salt to the pan and keep frying and stirring until the meat simmers. Add tomatoes and green pepperone to this and cook for 1-2 minutes while stirring.
Spread this mixture over a large pan, and make 8 holes in it, breaking the eggs over each hole. Cover and cook over low heat for 5-6 minutes and serve.

korpe@cs.umd.edu
http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine

Eggs with Ground Meat

Servings: 1 servings

Ingredients:

8 Eggs 1 Tomato
2 ½ tablespoon Cooking fat 1 Green pepperone
200 Gr ground meat ½ ts Salt
2 large Onions

Preparation:

After peeling the onions, slice into pieces shaped like a crescent. After scalding the tomato, peel of the skin, scoop out the seeds and slice into small pieces. Slice the green pepperone into small circles. Melt the cooking fat in a small pan, add the sliced onions and fry gently for 10 minutes. Add the ground meat and salt to the pan and keep frying and stirring until the meat simmers. Add tomatoes and green pepperone to this and cook for 1-2 minutes while stirring. Spread this mixture over a large pan, and make 8 holes in it, breaking the eggs over each hole. Cover and cook over low heat for 5-6 minutes and serve.

korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

Eggs with Hats

Servings: 1 Serving

Ingredients:

2 slice Bacon; cut in ½
1 slice White bread
1 large Egg
Salt and pepper

Preparation:

Cut a round hole in the bread with a small juice glass.

Fry the bacon, remove from the pan and set aside, reserving the bacon fat. Fry the small circle of bread on both sides. Meanwhile fry the slice of bread with the hole in it on one side; turn and break the egg into the hole. Season to taste with salt and pepper. By the time the egg sets the bottom of the fried bread should be finished.

Garnish the bread with two horizontal rows and two vertical columns of bacon surrounding the egg in a grid like the grates in a prison window. Top the egg with the small circle of fried bread... the egg's hat.

This also gets called Eggs In Prison.

Jim Weller

Eggs with Spinach

Servings: 1 Servings

Ingredients:

8 Eggs
800 Gr spinach
2 medium Onions
2 Glasses meat broth
3 tablespoon Cooking fat
¼ tablespoon Black pepper
1 ½ teaspoon Salt

Preparation:

Chop the onions into small pieces. Cut the roots off the spinach and wash the spinach well.

Put the spinach and a few glasses of water into a saucepan. After boiling for about 15 minutes, drain away the water by squeezing the spinach in between the hands. Chop into small pieces and put to one side.

Put cooking fat and chopped onions into a saucepan. After frying, add 1 teaspoon of salt and the spinach, continue sauteeing for 20 minutes, stirring continuously with a spoon. Add the meat broth and cook the spinach on a low heat. After the liquid has been absorbed, season with black pepper and continue stirring. Take the spinach out of the pan, spread evenly in a wider pan. Make 8 holes in the spinach with a fork. Break each egg into these holes and sprinkle ½ teaspoon salt over, cover and cook over heat slightly lower than medium, for 4-5 minutes. Your dish is now ready to serve.

korpe@cs.umd.edu
http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine

Eggs with Spinach

Servings: 1 servings

Ingredients:

8 Eggs 3 tb Cooking fat
800 Gr spinach ¼ tb Black pepper
2 medium Onions 1 ½ ts Salt
2 Glasses meat broth

Preparation:

Chop the onions into small pieces. Cut the roots off the spinach and wash the spinach well.

Put the spinach and a few glasses of water into a saucepan. After boiling for about 15 minutes, drain away the water by squeezing the spinach in between the hands. Chop into small pieces and put to one side.

Put cooking fat and chopped onions into a saucepan. After frying, add 1 teaspoon of salt and the spinach, continue sauteeing for 20 minutes, stirring continuously with a spoon. Add the meat broth and cook the spinach on a low heat. After the liquid has been absorbed, season with black pepper and continue stirring. Take the spinach out of the pan, spread evenly in a wider pan. Make 8 holes in the spinach with a fork. Break each egg into these holes and sprinkle ½ teaspoon salt over, cover and cook over heat slightly lower than medium, for 4-5 minutes. Your dish is now ready to serve.

korpe@cs.umd.edu http://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/

Egg-Tuna Amandine

Servings: 4 Servings

Ingredients:

4 tablespoon Butter (or marg.); melted
¼ cub Flour
½ teaspoon Salt
⅛ teaspoon Pepper
2 cub Milk
1 tablespoon Lemon juice; freshly squeezd
7 ounce Tuna; drained and flaked
¼ cub Almonds; chopped
4 Eggs, hard-cooked; diced
½ cub Breadcrumbs, buttered

Preparation:

Combine butter and flour in saucepan over medium heat; cook, stirring constantly, until bubbly. Add seasonings and milk; cook until smooth and thick, stirring constantly. Add lemon juice, tuna, almonds, pimiento, and eggs.

Spoon into a greased casserole dish; top with buttered breadcrumbs.
Bake at 375 degrees for 30 minutes.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Eierschwaemme (Mushrooms with Scrambled Eggs)

Servings: 4 Servings

Ingredients:

SCRAMBLED EGGS:
4 each Eggs
Salt to taste
Pepper to taste
100 each Gr butter (1/3 cup plus 2Tbsp)

MUSHROOMS:
500 each Gr king boletes orchanterelles (a generouslb)
½ each Onion, very finely diced
50 each Gr butter (not quite ¼cup)
Salt to taste
Pepper to taste
1 small Bunch parsley, finelychopped

Preparation:

Clean the mushrooms. On large king boletes, remove the spongy greenish pores. Cut large mushrooms into slices. Melt 50 grams butter in a saucepan, and fry the onion until transparent. Add the mushrooms, and briefly saute. Add the chopped parsley. Meanwhile fix the scrambled eggs. When done, add the sauted mushrooms, stir and serve. Serve with salad. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

Ekoori

Servings: 4 Servings

Ingredients:

3 tablespoon Oil
1 Onion, small, peeled and minced
½ teaspoon Ginger, fresh, peeled and grated
½ Chile serrano, finely chopped
1 tablespoon Cilantro, fresh, minced
½ teaspoon Turmeric
½ teaspoon Cumin, ground
1 Tomato, small, peeled, chopped
6 Egg, lightly beaten
Salt
Pepper, black

Preparation:

Melt the butter in a medium-sized frying pan over medium heat. Put in the onion and saut‚ until soft. Add the ginger, chili, fresh green coriander, turmeric, cumin and tomato. Stir and cook for 3-4 minutes or until tomato is soft. Put in the beaten eggs. Salt and pepper them lightly. Stir the eggs gently until they form soft, thick curds. Cook the scrambled eggs to any consistency you like.

ELAINE'S DOLMAS

Servings: 48 servings

Ingredients:

48 Grape leaves (about 1 jar)
½ cub Long grain brown rice;cooked
2 cub Onion; finely chopped
2 tablespoon Parsley; finely chopped
2 tablespoon Mint leaves; finely chopped
2 teaspoon Dill weed
¼ cub Pine nuts
¼ cub Currants
¼ teaspoon Black pepper
1 cub Tofu TVP (optional)

Preparation:

Place grape leves briefly in a pan of warm water to separate them, then drain on paper towels. Combine all other ingredients. Place grape leaf vein side up, with the stem toward you. Put a mound of rice mixture in the middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the size of the leaf). Fold over sides and roll up leaf. Layer the rolled leaves in a large saucepan (3 quart) placing them side by side and close together. Press with a heavy heat proof plate that fits inside the pan. Add enough boiling water to cover leaves. Cover and simmer for 1 ½ hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving them with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to take to a potluck dinner and they also make a very special "company meal." Recipe for making tofu TVP follows. The use of the tofu in this recipe is entirely optional; they are delicious both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

ELEGANT STUFFED PUMPKIN

Servings: 5 servings

Ingredients:

1 pound pumpkin
2 To 3 cups brown rice,
Cooked
2 cub Crumbled dry whole wheat
Bread (or part corn bread
Etc ) I used bread
Crumbs and corn meal.
1 Onion, chopped
½ To 1 cup chopped celery and
Leaves
2 Apples (tart and unpeeled),
Chopped
1 cub Roasted chestnuts or a
Andful of cashew nuts, cut
In half.
Herbs: Sage, savory,
Marjoram, oregano, and
Paprika to taste. I used
About a teaspoon
Each
1 To 2 cups vegetable stock
¼ To ½ cup butter, melted,
Or safflower oil.
[ed ...Necessary?]
Soy sauce or salt to taste.

Preparation:

Cut off top of pumpkin to make a lid. Remove the seeds and scrape out any stringy pulp. Combine dry ingredients in a large mixing bowl and mix well with hands. Add stock and butter, and mix well, adding soy sauce and salt if desired. Stuffing should be moist but not wet. Pack loosely into pumpkin, replace lid, and bake on oiled cookie sheet for 1 ½ hours or more at 325 F. It is done when a fork pushes easily through the pumpkin.
Transfer to a caserloe dish and serve at the table, scooping out some of the tender pumpkin flesh with each serving of stuffing. If the pumpkin is organically grown, you may eat the skin too. (If you have too much stuffing for your pumpkin, place extra in an oiled casserole, cover, and bake for 1 hour.)

The Vegetarian Times Cookbook, p. 290

Posted by "norman (n.m.) kruse" <nkruse@bnr.ca> 18 Oct 1994 to rec.food.veg.cook. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Ella's French Toast with Orange & Triple Sec

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
3 Eggs
½ cub Heavy cream
Grated zest and juice of 1orange
1 tablespoon Triple Sec
¼ teaspoon Vanilla
¼ teaspoon Grated nutmeg
8 Thick slices of day oldwhite bread
4 tablespoon Sweet butter
Fruit preserves or maplesyrup (optional)

Preparation:

Beat eggs in a large bowl with the cream, orange zest and juice, Triple Sec, vanilla and nutmeg. Soak bread slices in the batter for 15 minutes.

Melt the butter in 1 or 2 large saute pans, or on a griddle. Regulate the heat so butter doesn't burn. Saute bread slowly in the bitter.
The heat should not be too high, or the bread won't cook through.
Saute on both sides until golden brown.

Serve with fruit preserves or maple syrup, if desired.

PER SERVING: 475 calories, 11 g protein, 44 g carbohydrate, 29 g fat (16 g saturated), 177 mg cholesterol, 484 mg sodium, 1 g fiber.

Stanley Eichelbaum writing in the San Francisco Chronicle, 10/2/91.

Posted by Stephen Ceideburg

Ellen's Basil Boursin

Servings: 1 Batch

Ingredients:

3 Garlic cloves; peeled
½ cub Fresh sweet basil leaves
¼ cub Chives
¼ cub Fresh parsley
¼ cub Black olives; pitted
8 ounce Cream cheese
Fresh basil sprig (garnish)

Preparation:

In a food processor, chop the garlic and herbs. Add the cream cheese; blend until smooth. Coarsely chop the olives and add. Transfer the mixture to a small bowl. Garnish with a sprig of fresh basil. Chill.

Ogden writes: "Boursin is a classic French herb spread. Mine is a simplified version, good served with crackers or spread on pieces of French bread, topped with thin slices of roast beef."

Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Spring/Summer 1994, Vol. XI, No. 1. Pg. 59.

Emily's Spinach Salad

Servings: 6 Servings

Ingredients:

2/3 cub Vegetable oil
¼ cub Red wine vinegar
2 teaspoon Lemon juice
2 teaspoon Soy sauce
1 teaspoon Sugar
1 teaspoon Dry mustard
½ teaspoon Curry powder
½ teaspoon Salt
½ teaspoon Seasoned pepper
¼ teaspoon Garlic powder
1 package (10-oz.) fresh spinach, torn
Into bite-size pieces
5 Bacon strips, cooked and
Crumbled
2 Hard-cooked eggs, sliced

Preparation:

Combine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside. Place spinach in a large salad bowl. Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices.

Yield: 6 - 8 servings.

SOURCE: Taste of Home (Premiere Edition)

Emperor Julius Salad

Servings: 8 Servings

Ingredients:

Head of romaine lettuce
Hard cooked egg wedges
Bacon bits
slice Black olives
Capers
Parmesan cheese
Croutons
Creamy daesar dressing

Preparation:

Tear lettuce into bite sized pieces, layers remaining ingredients on top, and drizzle dressing over all. Origin: What's Cooking Magazine, by Kraft, 8th issue Shared by: Sharon Stevens, May/94

Enchilada Breakfast Spam Casserole

Servings: 1 servings

Ingredients:

8 Floured tortillas (8") -divided
1 can Spam, cubed (12 oz.) 4 Eggs
1 cub Onion, chopped 2 c Whipping cream
1 cub Green bell pepper, chopped 1 Jar Picante sauce; (4 ½
1 Tomato, chopped -oz. about ½ cup)
2 cub Cheddar cheese, shredded,

Preparation:

In center of each tortilla, place about ¼ of the spam, 1 tablespoon bell pepper, 1 tablespoon tomato and 1 tablespoon cheese. Roll up tightly.

Repeat procedure to make 8 enchiladas. Place enchiladas seam side down in greased 13" x 9" baking dish. In medium bowl, beat together eggs, cream and green peppers. Pour over enchiladas. Cover. Refrigerate over night.
Heat oven to 350 degrees. Bake 40 to 50 minutes or until eggs mixture is set. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with Picante Sauce. Serves 8.

Source: Best Recipes, Great-Tasting Recipes with Spam Luncheon Meat.
Brought to you and yours via Nancy O'Brion and Clan.

Enchiladas Verdes - Green Chili

Servings: 4 Servings

Ingredients:

12 Corn Tortillas 4 c Green Chili Sauce
4 tablespoon Oil Or Lard 1 Salt To Taste
1 Clove Garlic 2 c Cheddar Cheese, Grated
1 tablespoon Flour ¼ c Minced Onion

Preparation:

Fry tortillas in fat to soften. Heat garlic in oil then discard garlic.
Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors.

Enchiladas Verdes - Green Chili

Servings: 4 Servings

Ingredients:

12 Corn Tortillas
4 tablespoon Oil Or Lard
1 Clove Garlic
1 tablespoon Flour
4 cub Green Chili Sauce
1 Salt To Taste
2 cub Cheddar Cheese, Grated
¼ cub Minced Onion

Preparation:

Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste.
Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving.
Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors.

English Cheddar & Vegetable Medley Soup

Servings: 8 Servings

Ingredients:

2 Onions; chopped
3 Carrots; peeled, chopped
2 Rib of Celery; sliced thin
2 Baking Potatoes; peeled andcut into ½ inch dice
1 Butternut Squash; peeled &seeded and fiber removed &cut into ½ inch dice
8 cub Chicken Stock
Salt and Pepper to taste
2 cub Skim Milk
½ cub Heavy Cream
2 tablespoon Worcestershire Sauce
2 cub Cheddar Cheese;sharp,grate

GARNISH:
10 Bacon Strips; chopped, frieduntil crispy brown & drain
1 cub White Cheddar Cheese; cubedinto ¼ inch pieces
½ cub Parsley; chopped
1 French Bread; seenote

Preparation:

Seenote: French Bread, slice and broil on both sides to make toast.
In a large pot, combine the onions, carrots, celery, potatoes and squash. Add the chicken stock and salt and pepper to taste. Bring to a boil, cover and reduce the heat to a simmer. Cook the vegetables 25-30 minutes or until tender. Strain the solids from the liquid and puree until smooth in a food processor or blender. Return the pureed vegetables to the hot cooking liquid. Stir in the milk, heavy cream and the worcestershire sauce. Bring just to the boil, then lower the heat. Add the shredded cheese and stir until smooth and creamy. Taste and adjust the seasonings with additional salt and pepper. Transfer the soup to a Tureen and garnish with the bacon in the center of the soup, the cheese surrounding the bacon and the parsley sprinkled on top. Serve with the slices of toasted French Bread.

English Cheddar Cheese Soup

Servings: 4 Servings

Ingredients:

¼ cub Butter 1 c White wine
¼ cub Flour 1 ts Worcestershire sauce
27 fluid ounce Chicken broth 2 c Cheddar cheese; shredded
2 Carrots 1 ds Red pepper
1 Onion; chopped Salt
½ cub Leeks; Chopped ½ c Cream

Preparation:

Peel carrots and cut into 1" julienne strips. Melt butter, blend in flour, gradually stir in broth until smooth; heat to boiling. Add carrots, onions, leeks, wine, and Worcestershire sauce. Simmer 10 minutes, stir in cheese and red pepper until cheese is melted. Season to taste with salt.
Stir in cream, heat until hot. Do not boil. Serve.

Posted: Kaz Langridge 2:252/820

From: Recipes

English Muffin Quiche

Servings: 6 Servings

Ingredients:

1 package Cream cheese; 8oz, softened 1 c Asparagus; chopped, blanched
2 Eggs; beaten ¼ c Red bell pepper; sliced
1 cub Monterrey Jack cheese; 8oz 1 tb Fresh dill; snipped
. grated Salt & pepper to taste
2 tablespoon Blue cheese; crumbled 6 English Muffins
3 ounce Smoked salmon; chopped 18 sl Bacon; uncooked

Preparation:

Preheat oven to 375øF. In food processor or mixer, beat together cream cheese and eggs until blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper. Arrange muffin halves in a single layer on foil-lined baking sheet.

Spoon about ¼ cup quiche mixture onto each. Wrap each muffin half perimeter with l ½ slices of bacon, securing ends with toothpicks.

Bake 25 to 30 minutes or until top is lightly browned. Remove from oven and let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh dill. Serve warm or at room temperature.

Makes 6 servings. ** Dallas Morning News -- Food section -- 14 October 92 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

English Muffin Quiche

Servings: 6 Servings

Ingredients:

1 package Cream cheese; 8oz, softened
2 Eggs; beaten
1 cub Monterrey Jack cheese; 8oz
. grated
2 tablespoon Blue cheese; crumbled
3 ounce Smoked salmon; chopped
1 cub Asparagus; chopped, blanched
¼ cub Red bell pepper; sliced
1 tablespoon Fresh dill; snipped
Salt & pepper to taste
6 English Muffins
18 slice Bacon; uncooked

Preparation:

Preheat oven to 375øF. In food processor or mixer, beat together cream cheese and eggs until blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper. Arrange muffin halves in a single layer on foil-lined baking sheet.

Spoon about ¼ cup quiche mixture onto each. Wrap each muffin half perimeter with l ½ slices of bacon, securing ends with toothpicks.

Bake 25 to 30 minutes or until top is lightly browned. Remove from oven and let stand 5 minutes before serving. Remove toothpicks.
Garnish with fresh dill. Serve warm or at room temperature.

Makes 6 servings. ** Dallas Morning News -- Food section -- 14 October 92 ** Scanned and formatted for you by The WEE Scot -- paul macGregor

English Rarebit

Servings: 1 Servings

Ingredients:

12 large Soda crackers, crushed
6 slice Cheese, mild
Butter
Milk
Egg

Preparation:

Into a buttered casserole sprinkle crumbs of 4 of the crackers. Cut 2 slices of cheese into bits and sprinkle over. Dot with butter. Repeat until all cracjker crumbs and cheese have been used. Cover with milk in which an egg has been beaten. Bake in moderate oven about 30 minutes.

Emily Small, Wilson Lake #68

The Maine Rebekahs Cookbook, 9th Edition, 1951 Typed by: Bob 8-{)

English Rarebit

Servings: 1 Servings

Ingredients:

12 large Soda crackers, crushed Milk
6 slice Cheese, mild Egg
Butter

Preparation:

Into a buttered casserole sprinkle crumbs of 4 of the crackers. Cut 2 slices of cheese into bits and sprinkle over. Dot with butter. Repeat until all cracjker crumbs and cheese have been used. Cover with milk in which an egg has been beaten. Bake in moderate oven about 30 minutes.

Emily Small, Wilson Lake #68

The Maine Rebekahs Cookbook, 9th Edition, 1951 Typed by: Bob 8-{)

English Toad in the Hole

Servings: 4 Servings

Ingredients:

1 1/3 cub Flour
1 teaspoon Salt
3 Eggs; lightly beaten
¾ cub Milk
¾ cub Water
1 pound Sausage

Preparation:

Approx. Cook Time: :55

Several hours before serving, prepare batter. Combine flour, salt and pepper in bowl. Add eggs, milk and water. Whisk together or beat with electric mixer till well blended. Let batter sit fridge, stirring occasionally. Preheat oven to 400F. Place sausage in 8"x 8" square metal pan. Bake in oven till browned on all sides, turning occasionally, about 8 to 10 minutes. Drain off fat, leaving enough to cover the bottom of the pan. Pour batter over sausages in pan. Return to oven, bake 35 to 45 minutes or till top is brown and crisp.

Source: _Best Recipes Under The Sun_

Extra Crusty Macaroni & Cheese

Servings: 4 Servings

Ingredients:

½ pound Macaroni
1 cub White sauce
1 teaspoon Prepared mustard
1 pinch Cayenne pepper
½ pound Sharp cheddar ch.shredded
1 Salt to taste
1 Fresh ground pepper to taste
2 ounce Munster cheese,thin sliced
¼ cub Fresh ground parmesan ch.
2 tablespoon Breadcrumbs
1 tablespoon Butter,cut in small pieces

Preparation:

Cook the macaroni in plenty of salted water until tender,8 to 10 minutes.Drain and cool under cold running water.Prepare the White Sauce,and while still hot,toss all but two tables. of it with the macaroni,mustard,cayenne,Cheddar,salt and pepper.Turn into a large buttered casserole and top with the munster cheese.P Bake in a preheated 375 deg.oven for 15 minutes,or until the top is crusty and brown.Spread the remaining 2 tables. White Sauce over the top.Cover with a layer of parmesan cheese mixed with the breadcrumbs.Dab with the butter.Return to the oven for 10 more minutes.Place under high broiler for 1 minute to brown the top and serve immediately.Makes 4 servings....

F†gelbo (Bird's Nest)

Servings: 4 Servings

Ingredients:

1 can Flat anchovy fillets (2 oz);drained & finely chopped
½ cub Onion; finely chopped
1/3 cub Caoers; drained, washed,dried & chopped
½ cub Pickled beets; canned orfresh, finely chopped (see Recipe)
4 Egg yolks

Preparation:

Place 1 egg cup, cookie cutter or small juice glass in the center of each of 4 salad plates to reserve a space for the egg yolks. On each plate make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of pickled beets and one of chopped fresh parsley. The plates may be prepared ahead of time and refrigerated. Before serving, remove the glass from each plate and replace it with a raw egg yolk. Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a sm”rg†sbord, or as a late-supper snack with beer.

Fagelbo / Sologa (Bird's Nest / Eye of the Su

Servings: 4 Servings

Ingredients:

1 can Anchovy fillets, flat (2oz);drained, chopped fine
½ cub Onions; chopped fine
1/3 cub Capers; drained, washed,dried, chopped
½ cub Beets, pickled; chopped fine
½ cub Parsley; chopped fine
4 each Egg yolks

Preparation:

Place 1 egg cup, cookie cutter or juice class in the center of each of 4 salad plates. Make a border around the glass with a thin ring of chopped anchovies, then a ring of chopped onions, one of capers, one of chopped pickled beets and one of chopped fresh parsely.
The plates may now be refrigerated for later use or you may proceed as follows:
Remove the glass from each plate and replace it with a raw egg yolk. Each person then mixes his own ingredients at the table.

Served on individual plates and called Bird's Nest (Fagelbo) or an Eye of the Sun (Sologa) because the ingredients are arranged around a raw egg yolk. Served as a first course, part of a smorgasbord, or as a late supper snack with beer.

Fajita Pizza

Servings: 1 Servings

Ingredients:

FAJITA PIZZA:
½ pound Boneless, skinless chicken breasts
2 tablespoon Vegetable oil
½ medium Green bell pepper, cut into thin rings
1 small Onion, sliced
½ cub Salsa or picante sauce
1 ½ cub Shredded mozzarella cheese (6 ounces)
Pizza crust (see below)

PIZZA CRUST:
1 ½ cub Biscuit baking mix
1/3 cub Hot water

Preparation:

Move oven rack to lowest position. Heat oven to 475 degrees. Cut chicken into strips, ⅛-to ¼-inch thick. Heat 10-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet. Add oil and rotate to coat inside of skillet. Add chicken; cook and stir 3 minutes. Add pepper and onion; cook and stir 3 to 4 minutes until vegetables are crisp tender. Remove from heat; stir in salsa and set aside. Prepare Pizza Crust. Sprinkle ¾ cup of the cheese over the crust. Top with chicken mixture; Sprinkle with remaining cheese. Bake at 475 degrees for 12 to 15 minutes or until crust is brown and cheese is melted and bubbly. PIZZA CRUST Grease a cookie sheet or 12-inch pizza pan. Mix biscuit baking mix and hot water; beat vigorously 20 strokes. Turn dough onto surface well dusted with baking mix or flour. Knead about 60 times or until smooth and no longer sticky. With hands dusted with baking mix or flour, press dough into 13-inch circle on cookie sheet or press in pizza pan; pinch edge, forming ½-inch rim. Preparation time: 20 minutes : Baking time: 12 to 15 minutes

Family-Size Tuna Melt

Servings: 6 Servings

Ingredients:

2 cub Bisquick baking mix ½ c Finely chopped celery
1/3 cub Mayonnaise or salad dressing 2 tb Sweet relish
1/3 cub Milk 6 sl American cheese
13 ounce Can tuna, drained

Preparation:

Heat oven to 450 degrees. Mix baking mix, 1/3 cup mayonnaise and the milk until soft dough forms; beat vigorously 30 seconds. Turn onto surface floured with baking mix. Knead 10 times. Pat into rectangel, 12 x 8 inches, on greased cookie sheet. Bake until light brown, about 8 minutes.
Mix remaining ingredients, except cheese. Spread over hot rectangle. Top with cheese slices. Bake until filling is hot and cheese is melted, about 5 minutes.

Fancy Scrambled Eggs

Servings: 1 Servings

Ingredients:

1 cub Ham
12 Eggs, beaten
3 ounce Sauteed mushroomsSAUCE:--
1 tablespoon Butter
2 tablespoon Flour
½ teaspoon Salt
⅛ teaspoon Pepper
2 cub Milk
1 cub (4 oz.) Velveeta cheesetopping
2 ¼ cub Bread crumbs
⅛ teaspoon Paprika
3 tablespoon Butter

Preparation:

Fry 1 cup ham. Add 12 eggs, beaten. Scramble until just set. Fold sauteed mushrooms and eggs into cheese sauce. Sauce: Melt butter.
Blend in flour, salt and pepper. Add milk. Cook and stir. Stir in Velveeta cheese until melted. Place in 9 x 13 inch dish. (Can be refrigerate overnight.) Combine bread crumbs, paprika and butter; saute. Sprinkle on top. Bake at 350 degrees for 30 minutes (more if cold).

FAR EAST FRIED RICE

Servings: 2 nice folks

Ingredients:

CUT INTO JULIENNE STRIPS:
8 ounce Tofu or tempeh; steammed for10 minutes and cooled
Simmer for 45 minutes until
Liquid is absorbed

HEAT IN WOK OR SKILLET:
1 tablespoon Oil;

SIMMER FOR 45 MINUTES UNTIL:
-liquid is absorbed
½ cub Brown rice;
1 ½ cub Water

ADD & BROWN LIGHTLY:
2 tablespoon Sesame seeds;

ADD & BROWN THE TOFU/TEMPEH:

STIR IN:
¼ cub Onions; sliced
½ cub Celery; sliced
4 Spinach leaves; shredded

SAUTE A FEW MINUTES, ADD:
The cooked rice

FOR EXTRA PROTEIN YOU CAN:
Can make well in center
Of pan and drop in
1 Egg;

COOK A LITTLE, THEN MIX EGG:
With rice and vegetables

MIX ALL INGREDIENTS TOGETHER:
Add
4 teaspoon Tamari

SPRINKLE ON TOP TO SERVE:
¼ cub Green onions, chopped

Preparation:

Food exchanges per serving: 4 MEATS EXCHANGES + 2 STARCH/BREADS EXCHANGES + 2 FATS EXCHANGES; PRO: 14gm; FAT: 13gm; CAR: 36gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master.

FARFEL AND EGG SALAD --PAREVE OR MEAT-

Servings: 5 Servings

Ingredients:

¾ cub Matzo farfel 1 ea Med. Golden del. apple,>>>>
¾ cub Hot chicken stock Peeled, cored, minced.
4 each Lge. hard-cooked eggs 1 ts Honey
2 tablespoon Seasoned olive oil 2 tb Corriander or dill or>>>>>
¼ pound Fresh white mushrooms, mince Little of each.
½ cub Ea. minced onion & bell pep. ¼ ts Salt
2 teaspoon Spice mix Freshly grnd. black pepper

Preparation:

Put farfel in sm. bowl. Add stock and stir. Let stand until completely cooled.

Place eggs in med. bowl and mash. Stir in softened farfel.

Heat oil in nonstick skillet. Add mushroom, onion and pepper. Sprinkle with spice mix and saute over med. heat until mixture starts to soften (3 min.) Stir in half the apple; saute for 1 min. Add to the bowl along with remaining apple.

Drizzle honey over salad, then combine with mixture. Add herbs, salt and pepper an combine. Serve at room temp.

Yield: 2 ½ c.; 5 appetizer servings; 8 to 10 servings as spread.
Frances Prince's New Jewish Cuisine

Farmer Egg

Servings: 2 Servings

Ingredients:

3 ½ ounce Bacon
1 Potato; in small pieces
1 Union
5 Eggs
5 tablespoon Milk
Salt
Green pea's or other vege's

Preparation:

Bake the bacon, put slices of union and potato in. Eventually you can put some green pea's in it, or other vegatables. Bake it brown. Mix the eggs with the milk and pour it above the bacon, union and potato.
Let it bake until the whole thing is light-brown. Serve it with some garden vegetables.

Serve it with bread if it's a fast-food meal.

Farm-Fresh Egg Substitute

Servings: 1 Batch

Ingredients:

6 Egg whites
¼ cub powdered non-fat milk
1 tablespoon canola oil
1 Drop yellow food coloring

Preparation:

Using a fork, mix all ingredients together in a bowl until smooth. Use immediately. May be sealed and refrigerated or frozen.

USE: ¼ cup (50 ml) for each whole egg called for.

AN AMAZING NOTE: Most commercial brands ¼ cup (50 ml) = 204 calories THIS RECIPE ¼ cup (50 ml) = 84 calories

An Important Note: You can NOT substitute instant skim milk for the powdered non-fat milk. Powdered non-fat milk can be found in most bulk and health food stores.

Yes, here's the secret to those expensive egg substitutes. I have not made these as yet, but it is supposed to be cheaper over the commercial recipe. The health benefits is obvious in cholesterol reduction. But, I was thinking of those who wish to use it perhaps as a substitute replacement for whole eggs in the ice cream recipes.
This was developed by Annie Poirier Home Cooking Institute of Canada.
We may thank our neighbors to the north for this one. Hail Canada!
Yes, it works for scrambled eggs. Freezes excellently. Has 1 week refrigerator life. Very high in potassium and protein.

kgreen@u.washington.edu, from rec.food.recipes

Fast Facts and Tips About Egg Beaters

Servings: 1 Servings

Ingredients:

1 Promo file

Preparation:

Egg Beaters is a zero cholesterol, zero fat, 99% real egg product that contains no preservatives. Made from 99% real egg whites, plus added vitamins and minerals, Egg Beaters is homogenized, pasteurized, packaged and quickly frozen to preserve freshness.

* Convenience Egg Beaters is convenient to use because it can be stored in the freezer for up to one year. All you do is defrost it and pour it out whenever you want the great taste and nutrition of eggs without any of the cholesterol or fat.

* Easy To Use Egg Beaters can be used for almost all cooking and baking recipes requiring whole eggs. For easy measuring, use slightly less than ¼ cup of Egg Beaters to replace each whole egg. In recipes calling for up to 2 egg yolks, use 3 tablespoons of Egg Beaters per yolk.

* Ideal For Baking Adapt most bread, cake, and cookie recipes to a low saturated fat/low cholesterol diet by substituting Fleischmann's Margarine for butter or shortening, skim milk for whole milk and Egg Beaters for whole eggs.

* Egg Beaters cannot be whipped like regular egg whites. Consequently, Egg Beaters is not suitable for recipes in which eggs are separated and the egg white is whipped for uses such as meringues and souffles.

* Scrambled Egg Beaters or Omelettes To prevent sticking to the pan when making scrambled Egg Beaters or omelettes, use nonstick cookware and heat margarine until bubbly before adding Egg Beaters.

* Hard-Cooked Egg Beaters Pour Egg Beaters into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10 minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely. Cut into cubes and use to make egg salad, or to garnish green salads, soups, and vegetables.

From: Gourmet Connection <capco@norwich.net>

FAST PILAF

Servings: 4 servings

Ingredients:

1 cub Onions; chopped
3 cl Garlic
2 Tomatoes; chopped
1 pound Beans; canned
4 cub Water
2 cub Quick brown rice; quinoa,or couscous

Preparation:

Saute onions and garlic in olive oil until tender. Add tomatoes, beans, water and grain. Season with herbs and spices of your choice.
Cook until the grain is tender. Serve with tossed salad.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE (I would cut back on the beans to make it count as 1 starch/bread) (I also would use a combintion of couscous & quinoa and even add any free
vegetables. This would be great to make ahead and take to work in the summer time.)
From Vegetarian Times Typed by Lisa Greenwood

FAT-FREE CHILI BEANS

Servings: 1 servings

Ingredients:

2 large Onions, chopped
2 large Carrots, cut in bite size
Pieces
4 Garlic cloves, chopped
Spices to your taste (chili
Powder, cheyene peper, black
Paper, hot peper
Sauce, or anything else you
Would like to add)
1 can Tomato paste
3 large Cans tomato sauce
1 cub Pre-cooked brown rice
1 cub Kidney or pinto beans

Preparation:

Boil onions, carrots, and garlic in ½ cup of water until tender. Add spices, tomato sauce, and tomato paste, and simmer on medium-low heat for 15 minutes or so. Add rice and beans. Simmer for an additional 15 minutes. Makes about 4 servings.

This recipe is VERY flexible. It is different every time I make it. Please feel free to add any additional vegies or spices.

Please let me know if you like it.

From: terri@vt.edu (Terri Whaling). Fatfree Digest [Volume 10 Issue 35], Sept. 15, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

FATFREE COOKIES

Servings: 1 servings

Ingredients:

1 ½ Bananas
½ cub Applesauce
teaspoon Vanilla
½ cub Brown sugar (or honey orbrown rice syrup)

Preparation:

Sift together:
1 scant cup of Whole wheat flour
1.5 tsp baking powder
dash salt
1 tsp cinnamon
dash nutmeg
1-2 tbsp sesame seeds (optional- really
taste good, and add protein for you vegans)

Blend wet ingredients in blender. mix dry and wet. Stir in ¾ c. oatmeal (the regular cereal type) stir in 2 tbsp raisins (optional but delicious)

Drop by generous spoonfuls onto cooking-sprayed cookie sheet.

Bake at 350 for 20-30 min or until just browning. (without the oil they take longer to bake than you think!... check them though after 15 min to see how they are doing)

TA DA!!! This recipe has worked very nicely for me twice.

Peace, Shared by Kareema Dean

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

Fat-Free Eggs Foo Yung

Servings: 4 Servings

Ingredients:

1 ½ cub Fatfree egg substitute
4 cub Mung bean sprouts
1 can 8oz water chestnuts which
Are drained and chopped
2 Scallions, thinly sliced
⅛ teaspoon Black pepperSauce--
2 teaspoon Cornstarch
1 teaspoon Brown sugar
1 cub Unsalted vegetable broth
2 tablespoon Reduced sodium soy sauce
½ teaspoon Sesame oil

Preparation:

To make the sauce, combine the cornstarch and brown sugar in a 1 quart saucepan, and stir to mix well. Add the broth, the soy sauce, and the sesame oil. Place the pan over medium heat and cook, stirring constantly, until thickened and bubbly. Cover to keep warm, and set aside.

Combine the egg substitute, sprouts, water chestnuts, scallions and pepper in a large bowl, and stir to mix well.

Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat. For each pancake, pour ½ c of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a four inch cake. Cook for 3 minutes, or until the eggs are almost set. Flip the pancakes over, and cook for 2 additional minutes, or until the eggs are completely set. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.

Serve hot, topping each serving with some of the sauce.

Per 2 pancake serving: 88 calories, 0 mg cholesterol, 0.6 g fat, 1.3 g fiber, 10 g protein, 411 mg sodium

From "Secrets for Fat Free Cooking" by S. Woodruff, RD

Fat-Free Eggs Foo Yung

Servings: 4 Servings

Ingredients:

1 ½ cub Fatfree egg substitute --Sauce--
4 cub Mung bean sprouts 2 ts Cornstarch
1 can 8oz water chestnuts which 1 ts Brown sugar
Are drained and chopped 1 c Unsalted vegetable broth
2 Scallions, thinly sliced 2 tb Reduced sodium soy sauce
⅛ teaspoon Black pepper ½ ts Sesame oil

Preparation:

To make the sauce, combine the cornstarch and brown sugar in a 1 quart saucepan, and stir to mix well. Add the broth, the soy sauce, and the sesame oil. Place the pan over medium heat and cook, stirring constantly, until thickened and bubbly. Cover to keep warm, and set aside.

Combine the egg substitute, sprouts, water chestnuts, scallions and pepper in a large bowl, and stir to mix well.

Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat. For each pancake, pour ½ c of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a four inch cake.
Cook for 3 minutes, or until the eggs are almost set. Flip the pancakes over, and cook for 2 additional minutes, or until the eggs are completely set. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.

Serve hot, topping each serving with some of the sauce.

Per 2 pancake serving: 88 calories, 0 mg cholesterol, 0.6 g fat, 1.3 g fiber, 10 g protein, 411 mg sodium

From "Secrets for Fat Free Cooking" by S. Woodruff, RD

From: Barbara O'keefe Date: 19 Nov 96 Low-Fat Echo Ä

Faux Stuffed Eggs

Servings: 28 Servings

Ingredients:

14 medium Hard Cooked Eggs
15 ounce Garbanzo Beans, Drained
¼ cub Plain Lowfat Yogurt
1 tablespoon Dijon Mustard
1 cl Garlic, Minced
1 tablespoon Red Caviar, Optional

Preparation:

Slice eggs in half lengthwise; carefully remove and discard yolks.
Position knife blade in food processor bowl; add beans and next 3 ingredients. Process until smooth. Spoon mixture into decorating bag fitted with a large star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28 appetizers (serving size: 1 stuffed egg half).

28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg sodium.

Faux Stuffed Eggs

Servings: 28 Servings

Ingredients:

14 medium eggs, hard cooked 15 oz beans, garbanzo, can, drained 1/
cub plain low-fat yogurt 1 tb Dijon mustard 1 garlic,
1 tablespoon red caviar (optional)

Preparation:

Slice eggs in half lengthwise; carefully remove and discard yolks. Position knife blade in food processor bowl; add beans and next 3 ingredients.
Process until smooth. Spoon mixture into decorating bag fitted with a large star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28 appetizers (serving size: 1 stuffed egg half).

28 calories (13% from fat), 0.4 g fat, 4 mg chol, 74 mg sodium.

Favorite Baked Eggs

Servings: 1 Servings

Ingredients:

1 each Eggs
Salt
Pepper
Margarine
Milk

Preparation:

Grease pyrex pie plate with margarine. Break eggs into dish. Add salt & pepper. Dot with margarine. Pour milk around eggs. Bake in 350 degree oven.

Favorite Deviled Eggs

Servings: 8 Servings

Ingredients:

6 each Eggs, hard cooked andfinely chopped
1 teaspoon Minced onion
3 each Strips Bacon, fried andcrumbled
½ teaspoon Salt, optional
½ teaspoon Pepper
¼ teaspoon Prepared mustard
¼ cub Mayonnaise
1 cub Shredded cheddar cheese (4oz.)

Preparation:

In a bowl, mix together first seven ingredients until creamy. Form into 1 inch balls. Roll in cheese. Cover and refrigerate until serving. Yield: 25 appetizers. SOURCE:* Sue Crabtree, Bentonville, AR, Reminisce Magazine May/June 93 POSTED BY: Jim Bodle 1/94

Favorite Egg Nog

Servings: 30 Servings

Ingredients:

24 Eggs, separated
2 cub Sugar
1 quart Bourbon
2 cub Brandy
1 quart Heavy cream
2 quart Milk
1 quart Vanilla ice cream
Nutmeg

Preparation:

Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir thoroughly. (The liquor "cooks" the eggs.) Add cream and milk and continue whipping. Break up the ice cream and add. Beat egg whites until stiff and fold in. Refrigerate for at least 30 minutes before serving. Sprinkle lightly with nutmeg.

NOTE1: This is fairly potent and deceptively smooth, so you might wish to
cut back on the Bourbon and Brandy a little.

NOTE2: If you can get it where you are, then the only ice cream to use in
this recipe is on of the following BLUE BELL CREAMERY flavors - Natural Vanilla Bean, Homemade Vanilla, or French Vanilla.

NOTE3: Any good bourbon or sour mash will do, but Old Forester seems to add
a special something to the taste. As for the brandy, don't waste the
VSOP, but don't use that buck-fifty-a-liter varnish remover that you
picked up on that last trip to Tijuana, either.

This recipe was included in Houston Chronicle Food Editor, Ann Criswell's favorite recipes in 'CHRONICLE COOKBOOK favorite recipes II'. MM format by Mike Henley

Featherbed Eggs

Servings: 1 Servings

Ingredients:

6 slice Bread, buttered
Salt and Pepper to taste
1 ½ cub Grated Sharp Cheddar,Gouda, Provolone, MontereyJack, or any
Other melting cheese
1 ½ cub Milk
6 each Eggs, slightly beaten

Preparation:

Arrange the slices of bread in a single layer in a shallow, buttered baking dish. Sprinkle lightly with slat and pepper. Sprinkle the grated cheese evenly over the bread. Combine the milk and eggs, and stir until blended. Pour the milk mixture over the bread and cheese.
Cover and refrigerate at least 6 hours or overnight. As the dish will be chilled when you are ready to bake it, start it in a cold 350 degree oven. Bake for about 1 hour, or until the bread custard is puffy and lightly golden. Courtesy of Shareware RECIPE CLIPPER 1.0

Festival Eggs

Servings: 6 Servings

Ingredients:

¼ cub Margarine Or Butter
¼ cub Vegetable Oil
6 each Tortillas; Flour, *
½ cub Onion; Chopped, 1 Md
6 each Eggs; Large
2 cub Tomatoes, Chopped, 2 Md
1 each Jalapeno Chile; Seed & Chop
2 tablespoon Cilantro; Fresh, Snipped
¼ teaspoon Salt
¼ teaspoon Pepper
2 ounce Colby Cheese; Shredded,½ C

Preparation:

* Flour Tortillas should be 7 to 8-inches in diameter and cut into strips. Heat the margarine and oil in a 10-inch skillet over medium heat until hot. Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown. Mix the remaining ingredients except the cheese and pour into the skillet.
As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes.
Sprinkle with the cheese and serve.

FF PIE CRUST [ CONTAINS EGG WHITE ]

Servings: 1 servings

Ingredients:

1 ½ cub Cooked brown rice
1 Egg white

Preparation:

mix them. press into a pie plate that has been coated with Pam. bake in a preheated 350 degree oven for 10 minutes. fill with your favorite filling.

Posted by "R. S. Koss" <rskoss@bronze.coil.com> to the Fatfree Digest [Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

Filled Cheese Muffins

Servings: 4 Servings

Ingredients:

pam coombes rnmc95a:
2 tablespoon Carrot; shredded
2 cub Biscuit mix
2 tablespoon Onion; finely chopped
½ cub Sharp cheddar cheese; shrede
2 teaspoon Celery; finely chopped
1 tablespoon Sugar
1 teaspoon Butter or margarine
1 Egg; slightly beaten
1 can Deviled ham( 4 ½oz)
2/3 cub Milk

Preparation:

Preheat oven to 400F. In a small skillet, cook the carrots, celery, and oni BREAKFAST IDEAS????? Jan, can you tell I love breakfast? I could eat it an

Filled Omelet

Servings: 2 Servings

Ingredients:

3 each Egg
1 tablespoon Butter
4 each Bacon slices, crumbled
¼ cub Cheddar cheese, shredded
2 tablespoon Sour cream
1 tablespoon Chive, snipped

Preparation:

Mix eggs slightly. Combine with bacon, cheese,sour cream, and chives and cook the same as french omelet.

Fillet of Fish with Zucchini Lorraine

Servings: 6 Servings

Ingredients:

6 Fish fillets (sole or Beaten
Flounder are best) 2 Shallots, peeled and minced
6 Very small zucchini, thinly 1 ts Minced tarragon
Sliced 1 ts Minced chervil
Butter 1 ts Minced parsley
1 ¾ cub Cream 1 ts Lemon zest
2 teaspoon Flour kneaded with 2 ts 1 ts Dijon-type mustard
Butter 1 Large lemon
2 Large egg yolks, lightly

Preparation:

Prepare the fillets "as you like them"--either sauteed in butter or poached in white wine. Place fillets on a platter and keep them warm.
Saute the zucchini slices in 2 tablespoons butter until barely tender and arrange over the fillets. Keep warm. Heat the cream slightly, blend in the flour and butter, add the shallots, herbs, lemon zest and mustard, and stir over low heat until the sauce is thick. Beat in the egg yolks and stir over very low heat until the sauce is thick, but do not let it boil or it will curdle. Stir in the juice from the lemon, spoon the sauce over the hot fish and vegetables, and serve immediately.
TARR, Yvonne Young
The Squash Cookbook
Wings Books. Avendel,
New Jersey MM Format by John
Hartman Decorah, Iowa 21 July 1996

Finocchio Alla Griglia (Broiled Fennel)

Servings: 4 Servings

Ingredients:

2 Bulbs fennel, about 2 lbs. -small pieces
4 tablespoon Unsalted butter, cut in ½ c Grated Parmesan

Preparation:

Preheat the broiler. Trim the fennel, discarding the tough outside parts and reserving the greens for soup. Cut the fennel bulbs in half vertically and slice each half vertically through the core, into slices about ¼" thick. In a medium saucepan, bring 3 cups water to a boil. Add the fennel and cook till tender, about 12 minutes. Drain the fennnel and reserve 1 cup of the cooking liquid.

Transfer the fennel to a baking dish. Dot with butter and sprinkle evenly with cheese. Add the reserved liquid and broil 2-4 minutes, until golden brown.

From La Cucina Di Lidia by Lidia Bastianich and Jay Jacobs typed by Mary Riemerman

Firehouse Quiche

Servings: 6 Servings

Ingredients:

3 cub Zucchini grated
1 each Onion small chopped
1 cub Bisquick
4 each Eggs
½ cub Corn oil
½ cub Parmesan cheese grated
½ teaspoon Parsley dried
½ teaspoon Marjoram
¼ teaspoon Salt
¼ teaspoon Pepper freshly ground

Preparation:

Mix all ingredients. Pour into a large, greased pie pan. Bake at 350 degrees F for 30 minutes or until golden brown. Origin: Eugene T.
Walsh, Jr. Fire-Medic, Engine 54, NYCFD

Fischsalat Hamburg (Hamburg Style Fish Salad)

Servings: 1 Servings

Ingredients:

INGREDIENTS:
1 teaspoon Butter
½ cub Hot Water
2 each Pickles; Dill
SAUCE
2 teaspoon Mayonnaise
2 teaspoon Lemon Juice
½ teaspoon Salt
GARNISH
1 each Egg; Large, Hard Cooked
1 pound White fish, Fillets;
4 each Eggs; Large, Hard Cooked
1 teaspoon Capers
2 teaspoon Sour Cream
1 teaspoon Mustard; Dijon-style
¼ teaspoon Pepper; White
4 each Beets; Canned, Slices

Preparation:

Fillets may be fresh or frozen. They can include cod, turbot, or haddock. Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles. Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops. Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.

FIVE GRAIN PILAF

Servings: 12 servings

Ingredients:

1 cub Currants
¼ cub Fresh orange juice
1 teaspoon Olive oil
1 teaspoon Minced garlic
½ cub Finely chopped onion
2 cub Sliced mushrooms
1 cub Barley
½ cub Soft winter wheat berries
¼ cub Millet
¼ cub Wild rice
¼ cub Brown rice
3 cub Chicken broth
1 cub Chopped scallion
1 cub Slivered, toasted almonds
1 cub Minced Italian parsley
Salt and pepper

Preparation:

Preheat the oven to 350. Plump the currants in the orange juice for 20 minutes.
In a large Dutch oven with a tight fitting lid, heat the olive oil over medium heat. Add the garlic and onion and saute for 5 minutes. Add the mushrooms and saute for 3-5 minutes, until softened.
Add the barley, wheat berries, millet, wild and brown rice. Stir to coat with the oil and cook, stirring, for 10-15 minutes. The grains should be soft to the tooth.
Stir in the chicken brothand bring to a boil. Cover and place in oven; bake for 30 minutes.
Remove the pilaf from the oven; stir in the scallion, currants and soaking liquid, toasted almonds, and parsley. Season with salt and pepper to taste. Serve immediately.

Flaeskeaeggekage (Bacon & Egg Cake)

Servings: 4 Servings

Ingredients:

½ pound Bacon; preferably Danish ½ ts Salt
6 Eggs; lightly beaten ½ c Milk, whole
1 tablespoon Flour, all-purpose 3 tb Chives; finely cut

Preparation:

Cut strips of bacon in half crosswise. Fry over moderate heat, but DO NOT let them get too crisp. Drain on paper towels, set aside in warm 200F oven.
Reserve 1 tablespoon bacon drippings.
Beat flour and salt into eggs only long enough to combine them. Slowly beat in the milk. Warm the reserved bacon drippings over moderate heat in a 10" heavy skillet and pour in egg mixture. Turn heat very low and let the eggs set into a firm custard. Do not stir. This should take about 20 minutes. An asbestos pad will help prevent the bottom of the egg cake from burning.
Arrange bacon slices and chivers over the top of the finished cake. Serve directly from the pan.

Floating Island

Servings: 1 Servings

Ingredients:

2 cub Milk, scalded
¼ cub Sugar
2 each Eggs
⅛ teaspoon Salt
½ teaspoon Vanilla

Preparation:

Beat 1 egg and 1 egg yolk until blended. Add 3 tablespoons sugar and salt. Add milk slowly, stirring constantly. Cook until mixture coats a spoon. Cool. Add flavoring. Beat egg white until stiff. Fold in 1 tablespoon sugar. Drop by teaspoonfuls on custard. Chill thoroughly.
If desired, a portion of the meringue may be folded into the custard before the custard is chilled. 6 servings. The Household Searchlight

Florentine Cheese Tarts

Servings: 30 Servings

Ingredients:

18 Eggs
½ cub Flour
2 tablespoon Sugar
1 pound Cheddar cheese, shredded
1 pound Cottage cheese -- large
Curd
½ cub Butter
1 Onion -- minced
12 ounce Evaporated milk
10 ounce Frozen spinach -- thawed
1 pound Ham cubes
½ teaspoon Celery seed
½ teaspoon Dry mustard
½ teaspoon Bon appetit seasoning
½ teaspoon Nutmeg
2 tablespoon Flour

Preparation:

Saute together ham, butter, onion, spinach, spices, and 2 tablespoons of flour; set aside. Whisk eggs, sugar, ½ cup of flour, and cheeses. Add ham mixture. Ladle into greasedmuffin cups. Bake for 30 minutes at 325F. Cool completely. Slide knife around each tart to loosen and remove from pans. Reheat on baking sheet at 325F for about 15 minutes. Makes about 30 tarts.

Recipe By : Beechmont Bed & Breakfast Inn

Fluffy Spinach & Potato Bake

Servings: 12 Servings

Ingredients:

4 large Red potatoes; cut into 1 to 1 ½-inch cubes
10 ounce Frozen chopped spinach thawed and squeezed dry
1 cub Dairy sour cream
1 cub Small curd cottage cheese
¼ cub Sliced green onions with tops
2 Eggs; slightly beaten
2 tablespoon Butter; melted
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Preheat over to 350 degrees F. Place potatoes in large saucepan; cover with water. Bring to boil. Simmer potatoes until tender, about 15 minutes Drain potatoes; mash in large mixing bowl. Stir in remaining ingredients. Place in well-buttered 1 ½-quart round baking dish. Bake
1 hour. Serve immediately.

Yield: 12 servings Serving Size: ½ cup

Nutritional Information

per serving Calories 150 Total Fat 7 g Total
Carbohydrates 16 g Protein 7 g Vitamin A 43 %DV Calcium 75 mg

Copyright American Dairy Association (Reprinted with permission)

Fondue # 3

Servings: 4 Servings

Ingredients:

1 pound Gouda cheese
¼ cub White wine, dry
2 tablespoon Butter
2 teaspoon Kirsch
¼ cub Flour
Bread, cubed
1 ½ cub Milk
Pepper to taste
2 teaspoon Garlic, finely chopped
⅛ teaspoon Nutmeg

Preparation:

1. Grate the cheese.
2. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. 3. Serve hot with bread cubes for dipping. If the sauce is to be used over vegetables, omit the kirsch.

Fondue #1

Servings: 4 Servings

Ingredients:

1 pound Gouda cheese ⅛ ts Nutmeg
2 tablespoon Butter ¼ c Dry white wine
¼ cub Flour 2 ts Kirsch
1 ½ cub Milk Bread; cubed
2 teaspoon Garlic; finely chopped Pepper to taste

Preparation:

Grate the cheese. melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk.
When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. Serve hoit with bread cubes for dipping. If the sauce is to be used over vegetables, omit the kirsch.

Fontina Cheese & Sweet Red Pepper Salad

Servings: 6 Servings

Ingredients:

¼ cub Fresh chives; chopped
¼ cub Celery; diced
2 tablespoon Red-wine vinegar
2 teaspoon -Dijon-style mustard
⅛ teaspoon -Fresh ground pepper
6 tablespoon Olive oil
Head iceberg lettuce; torninto bite-size pieces
1 small Bunch green onions;finely sliced
5 Anchovy strips; diced
4 ounce Italian fontina cheese;cubed (appox. 1 cup)
8 ounce Jar roasted, sweet red
Peppers; cut into ¼-in.wide slices

Preparation:

Make a vinaigrette dressing by combining red-wine vinegar, mustard and fresh ground pepper in a small bowl and adding oil gradually.
Beat (or whisk) constantly until emulsified. In a large bowl, toss lettuce with onions, chives, celery, anchovies and vinaigrette dressing. Place equal portions of this mixture on each salad plate.
Place cheese cubes on top of the salad in the center. (You may substitute Danish fonina cheese for a slightly different, more mild flavor.) Arrange pepper slices around the cheese.

Foo Yong Surprise

Servings: 1 Servings

Ingredients:

DRESSING:
¼ cub Salad oil
¼ cub Granulated sugar
2 tablespoon Vinegar
2 2/3 tablespoon Ketchup
1 tablespoon Grated onion
1 teaspoon Worcestershire sauce

Preparation:

Mix all ingredients together. Store in small covered bowl overnight if time permits. SALAD:
1 large head romaine lettuce 5 bacon strips, cooked and crumbled generous handful fresh bean sprouts, washed and drained 2 hard boiled eggs, chopped fine, garnish Tear lettuce into bite sized pieces. Sprinkle cold, crumbled bacon over top, then bean sprouts followed by chopped eggs. Can be prepared to this point, then refrigerated until the last minute. Pour all of the dressing over top. Toss together and serve at once. Serves 6. NOTE** Head lettuce can be used instead of romaine if you are preparing for a crown. A large quantity can be cut up in no time. Add a portion of romaine lettuce for looks. Origin: Jean Pare's Salads Shared by: Sharon Stevens

Foo Yung Hai

Servings: 4 Servings

Ingredients:

3 ounce Crab meat, cooked chicken orshrimp (optional)
4 tablespoon Peanut oil
1 Spring onion, shredded(green onion)
1 ounce Bamboo shoots, shredded
1 cub Bean sprouts
5 Eggs
¼ teaspoon Salt
2 tablespoon Water
6 tablespoon Chicken stock
1 pinch Sugar
1 teaspoon Soy sauce
2 teaspoon Ketchup
1 teaspoon Cornstarch

Preparation:

Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, ¼ ts salt, 2 tb water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil and keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over. Posted by Linda Davis

Food Storage - Eggs

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Recently there has been increased concern about eggs and salmonella bacteria. The U.S. Department of Agriculture and the FDA recommend the safe egg-handling guidelines below. This is especially true for people who may be more susceptible to illness such as the elderly, very young children, pregnant women (because of risk to the fetus) and those with weakened immune systems.

Avoid eating raw eggs and foods containing raw eggs. Commercial products are made with pasteurized eggs and are safe because pasteurization destroys salmonella. Cook eggs thoroughly until both the yolk and white are firm, not runny. Refrigerate eggs in their original carton as soon as possible at a maximum temperature of 40 degrees f. Use raw eggs within 5 weeks and hard-cooked eggs in one week. Don't keep eggs (raw and hard-cooked) out of the refrigerator more than 2 hours, including time for preparing and serving. Wash hands, utensils, and work areas with hot, soapy water before and after they come in contact with eggs and egg-rich foods. When refrigerating a large amount of hot egg-rich dish or leftovers, divide it into several small shallow containers so it will cool quickly. 109/430 Bear's Licorice Disk Courtesy of Shareware RECIPE CLIPPER 1.0

Four Cheese Soup

Servings: 6 Servings

Ingredients:

2 tablespoon Unsalted butter
1 Med. leek - white & palegreen parts only, chopped
4 cub Chicken stock - or cannedlow-salt broth
1 Med. potato - boiling type,peeled and diced
2 cub Half and Half
¾ cub Provolone cheese - grated(about 3 ounces)
¾ cub Parmesan - fresly grated(about 3 ounces)
¾ cub Mozzarella - grated (about 3ounces)
¾ cub Cheedar cheese - grated(about 3 ounces)
Croutons

Preparation:

Number of Servings: 6

Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to saucepan. Add Half and Half and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls. Sprinkle with croutons.

Recipe from Caruso's Palace, Orlando, Florida. Courtesy of Bon Appetit, September, 1991.

Posted by Michelle Bass. Courtesy of Fred Peters.

Frankfurter Gruene Sauce (Frankfurt Green Sau

Servings: 2 Servings

Ingredients:

3 cub Mixed herbs (parsley,chives, chervil, borage,dill,
Spinach greens, watercress,tarragon, basil,
Pimpernel)
1 cub Sour cream or plain yogurt
2 small Onions. coarsely chopped
2 tablespoon Cream
2 tablespoon Mayonnaise
¾ cub Low-fat cottage cheese(pressed through a finesieve
In order to smooth curds)
Ground white pepper
Small pinch of sugar
1 To 2 eggs, hardboiled andcoarsely chopped

Preparation:

Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others.) Wash them thoroughly and drain on paper towels. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite.
Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.

Season with salt, pepper, and a very little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish.

Makes 2 - 3 cups.

From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN 0-671-63197-7. Poseidon Press, Simon & Schuster, New York. 1989.
Posted by: Karin Brewer, Cooking Echo, 7/92

Frankfurter Gruene Sauce (Frankfurt Green Sauce)

Servings: 2 Servings

Ingredients:

3 cub Mixed herbs (parsley, 2 tb Mayonnaisechives, chervil, borage, ¾ c Low-fat cottage cheesedill, -(pressed through a fine
Spinach greens, watercress, -sievetarragon, basil, In order to smooth curds)
Pimpernel) Ground white pepper
1 cub Sour cream or plain yogurt Small pinch of sugar
2 small Onions. coarsely chopped 1 To 2 eggs, hardboiled and
2 tablespoon Cream -coarsely chopped

Preparation:

Choose all or merely a selection of the herbs and greens mentioned in the list of ingredients (using the tarragon more sparingly than the others.) Wash them thoroughly and drain on paper towels. Coarsely chop the greens; loosely packed, they should amount to about 3 cups altogether. Take 2 cups of the greens, combine with the sour cream or yogurt and the onions, and puree in the blender or processor; add a few tablespoons of cream if it doesn't seem to be fluid enough. The rest of the greens should just be finely chopped and stirred in a mixing bowl with the puree in order to give the sauce a little bite. Stir in as much mayonnaise and low-fat cottage cheese as it takes to produce a smooth, creamy sauce.

Season with salt, pepper, and a very little sugar. The hardboiled eggs can either be mixed in with the sauce or strewn over it as a garnish.

Makes 2 - 3 cups.

From: THE CUISINES OF GERMANY by Horst Scharfenberg ISBN 0-671-63197-7.
Poseidon Press, Simon & Schuster, New York. 1989. Posted by: Karin Brewer, Cooking Echo, 7/92 Submitted By "THE ART OF TURKISH COOKING" BY NESET EREN.
From: Dale Shipp
Date: 05-22-96 (F) Cooking Ä

Franks & Macaroni

Servings: 4 Servings

Ingredients:

1 pound Beef frankfurters
8 ounce Pk. macaroni, cooked &drained
8 ounce Jar process cheese spread
¼ cub Finely chopped onions
1 tablespoon Prepared brown mustard

Preparation:

1. Place frankfurters on a paper plate. Heat, uncovered, in Microwave Oven 3 minutes. 2. Slice each cooked frankfurter into five diagonal slices. 3. Combine cooked macaroni, sliced frankfurters, cheese spread, onion, and mustard in a deep, 2 ½-quart, heat-resistant, non- metallic casserole. 4. Heat, uncovered, 5 minutes in Microwave Oven, or until sauce is bubbly.

French Canadian Custard

Servings: 4 Servings

Ingredients:

2 cub Milk 1/3 c Maple syrup
3 Egg yolks 1 ts Vanilla

Preparation:

Lightly beat egg yolks. Add syrup and a dash of salt. Stir into scalded milk. Cook in a double boiler until the mixture adheres to the spoon. Stir in vanilla and chill well before serving.

Beatrice Ross Buszek, "The Sugar Bush Connection", 1982

MM by Dave Sacerdote

French Canadian Custard

Servings: 4 Servings

Ingredients:

2 cub Milk
3 Egg yolks
1/3 cub Maple syrup
1 teaspoon Vanilla

Preparation:

Lightly beat egg yolks. Add syrup and a dash of salt. Stir into scalded milk. Cook in a double boiler until the mixture adheres to the spoon. Stir in vanilla and chill well before serving.

Beatrice Ross Buszek, "The Sugar Bush Connection", 1982

MM by Dave Sacerdote

French Scrambled Eggs

Servings: 6 Servings

Ingredients:

3 tablespoon Butter
4 medium White part only leek
2 tablespoon Butter
20 Beaten to blend egg
8 ounce Cut in small pieces creamcheese
1 tablespoon Minced mint
Salt pepper
Sprigs mint

Preparation:

Melt 3 tablespoons butter in heavy large skillet over low heat. Thinly slice leek and add, cover and cook, stirring occasionally, until soft, about 20 minutes. Uncover and continue cooking, if necessary, until all liquid evaporates; do not brown. Remove leek from skillet.

Melt 2 tablespoons butter in same skillet over low heat. Add eggs, room temperature cream cheese, fresh mint*, salt and freshly ground pepper and cook, stirring with whisk or fork, until egg begins to set. Stir in leek and cook until mixture forms soft curds. Taste and adjust seasoning. Turn out onto heated platter. Garnish with fresh mint sprigs.

* Can substitute 1 tsp. dried mint, crumbled

French Toast

Servings: 2 Servings

Ingredients:

4 Egg whites (lightly beaten) 2 ts Strawberry jam, low sugar or
¼ cub Cinnamon applesauce -any low sugar fruit jam
4 slice Whole grain bread

Preparation:

Lightly oil non-stick skillet and heat on medium. Lightly beat together egg whites and applesauce by hand. Soak each slice of bread on both sides.
Brown bread in non-stick skillet on both sides. Top each slice with 1 teaspoon strawberry jam. Serves 2 Calories: 100 (1 slice) Fat: 1 gm 9% fat

From: Stop the Insanity by Susan Powter

French Toast Cheddar Sandwiches

Servings: 4 Servings

Ingredients:

2 each Eggs; lg
1/3 cub Milk or light cream
½ teaspoon Salt
8 each White bread; slices
1 Mustard; prepared
4 each Cheddar cheese; thick,slices
3 teaspoon Butter

Preparation:

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard.
Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

French Toast Cheddar Sandwiches

Servings: 4 Servings

Ingredients:

2 each Eggs; lg 1/3 c Milk or light cream
½ teaspoon Salt 8 ea White bread; slices
1 Mustard; prepared 4 ea Cheddar cheese; thick,slices
3 teaspoon Butter

Preparation:

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

French-Style Baked Eggs

Servings: 4 Servings

Ingredients:

6 Eggs, hard-cooked; chopped
4 ½ ounce Shrimp; drained
¾ cub Half-and-half
1 tablespoon Parsley, chopped
¼ teaspoon Mustard, dry
Salt
Pepper
1 cub Cheese, sharp process
4 Buns; toasted

Preparation:

Combine eggs, shrimp, half-and-half, parsley, seasonings, and ½ cup cheese. Pour into 1-quart casserole. Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese over top and heat 5 minutes. Serve on toasted buns.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

French-Style Baked Eggs

Servings: 4 Servings

Ingredients:

6 Eggs, hard-cooked; chopped Salt
4 ½ ounce Shrimp; drained Pepper
¾ cub Half-and-half 1 c Cheese, sharp process
1 tablespoon Parsley, chopped 4 Buns; toasted
¼ teaspoon Mustard, dry

Preparation:

Combine eggs, shrimp, half-and-half, parsley, seasonings, and ½ cup cheese. Pour into 1-quart casserole. Bake at 350 degrees for 30 minutes.
Sprinkle remaining cheese over top and heat 5 minutes. Serve on toasted buns.

SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.

Fresh Beet & Carrot Salad

Servings: 1 Servings

Ingredients:

8 each Fresh beets, with tops
8 each Fresh carrots
1 ½ tablespoon Olive oil
1 teaspoon Lemon juice
1 teaspoon Basil
1 teaspoon Oregano
1 tablespoon Finely chopped beet leavesfrom tops
3 each Hard boiled eggs, chopped
1 tablespoon Sesame seeds

Preparation:

Wash beets. Trim bottom of each bulb and cut stems 4 inches from beet bulb top. Mince beet leaves and reserve. Place beets and carrots on steamer rack in pot, and steam 20-40 minutes, or until tender when pierced with a fork. Rinse with cold waer, peel beets and let cool. In large bowl, combine oil, lemon juice, basil, oregano and chopped beet leaves. Reserve. When beets and carrots are cool, dice by hand, or shred in food processor. Add beets, carrots, chopped egg, and sesame seeds to the bowl with the oil.. Toss until oil is absorbed and everything is coated. Serve at room temperature or chilled. Serves 4. Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.

Fresh Corn and Pasta Frittata

Servings: 2 Servings

Ingredients:

1 ¼ cub Egg substitute 1 c Presliced mushrooms
¼ cub Dry bread crumbs ¾ c Fresh corn kernels
¼ cub Shredded provolone cheese 1 c Cooked angel hair pasta
1 teaspoon Olive oil ¼ c Grated Parmesan cheese
1 cub Chopped green onions Green onions -- optional

Preparation:

Preheat oven to 450°.

Combine first 3 ingredients in a small bowl. Stir well; set aside.

Wrap handle of a large nonstick skillet with foil. Heat oil in skillet over medium-high heat. Add green onions, mushrooms and corn; saute 4 minutes or until soft. Stir in pasta until well-blended. Add egg substitute mixture; cook 2 minutes or until set around edges. Sprinkle with Parmesan. Bake at 450° for 5 minutes or until center is set. Garnish with green onions, if desired.

bakery-shoppe-digest@rpmdp.com Recipe By
: Cooking Light - June 1997

FRESH VEGETABLE SALAD

Servings: 4 servings

Ingredients:

SALAD:
3 cub Mixed salad greens
1 each Carrot, chopped
1 each Cucumber, peeled & chopped
1 each Tomato, chopped
1 each Scallion, chopped
¼ cub Fresh mint chopped, optional

SESAME-PEANUT DRESSING:
1 tablespoon Sesame seeds
2 each Garlic cloves, crushed
1 teaspoon Crushed red peppers
¼ cub Brown rice syrup
2 tablespoon Lime juice
3 tablespoon Tamari
2 tablespoon Water
¼ cub Roasted peanuts, chopped

Preparation:

SALAD: Tear greens into bite sized pieces. Toss all salad ingredients & arrange on a serving platter.
DRESSING: Dry roast the sesame seeds in a small frying pan over medium heat, stirring often until golden brown, about 2 to 4 minutes. Set aside to cool.
Whisk together the garlic, pepper flakes, syrup, lime juice, tamari & water. Pour dressing over the salad. Garnish with sesame seeds & peanuts & serve at room temperature.

Fried Eggs

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Break eggs carefully into a dish. Slip into a small quantity of hot fat. Add 1 tablespoon boiling water for each four eggs. Cover closely. Cook slowly until whites are firm and yolks are covered with a thin, white film. Add desired seasonings. Remove from fire. Serve at once. The Household Searchlight

Fried Eggs in Pita Bread

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil
4 Eggs
Salt & pepper to taste
4 small Pita pockets
1 Tomato; sliced
¼ cub Feta cheese; crumbled
2 tablespoon Black olives; pitted &
. chopped

Preparation:

1. Heat 1 Tbsp olive oil in a 6-inch nonstick pan and cook the eggs individually until the white is set, adding the remaining oil as necessary. Break the yolk, turn the egg over and continue cooking until the yolk is no longer runny. Season with salt and pepper.

2. Cut a slit in each pita bread and place an egg inside. Top the egg with a tomato slice, 1 Tbsp feta cheese and ½ Tbsp black olives.

Makes 4 sandwiches.

** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

Fried Eggs in Pita Bread

Servings: 4 Servings

Ingredients:

2 tablespoon Olive oil 1 Tomato; sliced
4 Eggs ¼ c Feta cheese; crumbled
Salt & pepper to taste 2 tb Black olives; pitted &
4 small Pita pockets . chopped

Preparation:

1. Heat 1 Tbsp olive oil in a 6-inch nonstick pan and cook the eggs individually until the white is set, adding the remaining oil as necessary.
Break the yolk, turn the egg over and continue cooking until the yolk is no longer runny. Season with salt and pepper.

2. Cut a slit in each pita bread and place an egg inside. Top the egg with a tomato slice, 1 Tbsp feta cheese and ½ Tbsp black olives.

Makes 4 sandwiches.

** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

Fried Eggs Shanghai-Style

Servings: 6 Servings

Ingredients:

¼ pound Crab meat (or lobster)
6 Egg whites
½ cub Milk
2 Green onions
5 Leaves Boston lettuce
1 teaspoon Sherry
1 pinch Salt
2 teaspoon Cornstarch
3 tablespoon Peanut oil

Preparation:

This recipe will introduce you to an inexpensive gourmet treat.

Preparation: Flake crab meat into strands, removing any cartilage.
Mix with sherry. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs will tend to break down at this point into a frothy soup.

Stir-frying: Heat wok to medium hot. Add oil. When oil is heated, add egg mixture, carefully folding and turning while eggs become firm. Remove to serving platter. Serve.

FRIED RICE (MORGAN)

Servings: 1 servings

Ingredients:

3 cub Cooked brown rice
6 cub Vegetables*
½ cub Water
Garlic
¼ teaspoon Ginger
¼ cub Soy sauce.

Preparation:

Boil water garlic and ginger, add veggies *(yellow, green, red bell peppers, broccoli, anything), cook 10 min. or however long you like and add rice and soy sauce.

From: Shelia Morgan <sfmorgan@comp.uark.edu>. Fatfree Digest [Volume 9 Issue 29] July 20, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

FRIED RICE FIESTA

Servings: 6 servings

Ingredients:

4 Radishes, trimmed, sliced
1 teaspoon Rice wine vinegar
3 Cloves garlic, minced
1 teaspoon Sesame oil
4 Scallions
4 ounce Mushrooms, thinly sliced
3 cub Cooked brown rice
3 ounce Frozen peas, defrosted
2 ounce Water chestnuts, sliced
1 tablespoon Soy sauce

Preparation:

Cook rice according to package directions. Combine radishes with rice wine vinegar in a small bowl and reserve. Place garlic and sesame oil in a saucepan. Add scallions and mushrooms and saute until tender. Add brown rice, radishes and remaining ingredients. Combine. Serve hot. Serves 6.

From _Favorite Vegetarian Recipes_, from the Society for Texas Animal Rights.

DEEANNE [EatMoVeggies] at 19:14 EDT

Frittata

Servings: 4 Servings

Ingredients:

½ cub Sliced green onions
1 tablespoon Butter or margarine
6 Eggs; beaten
½ cub Milk
¾ teaspoon Salt
¼ teaspoon Hot pepper sauce
2 cub Cooked rice
1 medium Tomato; chopped
1 can Chopped green chilies (4 oz)
4 ounce Shredded Cheddar cheese

Preparation:

Cook onions in butter until tender in 10-inch skillet over medium-high heat. Beat eggs with milk, salt, and pepper sauce. Stir in rice, tomato, and chilies. Pour into skillet. Reduce heat to medium-low.
Cover; cook until top is almost set, 12 to 15 minutes. Sprinkle with cheese. Cover, remove from heat, and let stand about 10 minutes.

Conventional Oven: Combine eggs, milk, salt, and pepper sauce in large bowl; whisk to blend. Stir in rice, tomato, cheese, chilies, and onions. Pour into greased 10-inch baking dish. Bake at 375 degrees 30 minutes or until knife inserted in center comes out clean.

Source: Rice the Timely Ingredient Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Frittata for 8

Servings: 8 Servings

Ingredients:

1 tablespoon Olive oil extra virgin ¼ c Mozzarella (
10 each Eggs medium Shredded)
1 tablespoon Chives

Preparation:

: 2 c Vegetable strips
method to oven roast the vegetables as discribed in Roasted Vegetable Lasagna Heat oil in non stick pan. beat eggs and pour into pan, stirring constantly for about 15 seconds. top with vegetable strips and chives. cook 5 minutes, medium heat. top wwith cheese, broil until eggs are completely set, and cheese is bubbly McCall's October 1995 typos Katherine Walden

From: Jim Bodle

Fromage Fondue

Servings: 10 Servings

Ingredients:

213 g Canned Alaska salmon(pink or red)
6 tablespoon Fromage frais
100 g Soft cheese with herbs
1 tablespoon Soy sauce
1 tablespoon Tomato puree
2 Tomatoes; skinned, de-seeded and chopped

FOR DIPPING:
Fresh vegetable sticks
Cubes of bread

Preparation:

Put the can of salmon into a food processor or liquidiser along with the fromage frais, cheese, soy sauce and tomato puree. Blend until smooth. Stir the chopped tomatoes into the fondue and serve with sticks of fresh vegetables and cubes of bread.

Serves 10-15. Approx. 85 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

FRUIT CURRY

Servings: 8 servings

Ingredients:

2 cub Long grain brown rice
4 cub Water
1 teaspoon Sea salt
2 Onions, chopped
1 teaspoon Sea Salt
4 tablespoon Safflower oil
1 Zucchini, sliced in rounds
1 cub Eggplant, cubed
3 Green apples, cored andsliced into rings
2 Peaches, peeled and sliced
½ cub Raisins
½ cub Apple juice
2 Hpg tbs Curry powder
2 tablespoon Red wine vinegar
2 tablespoon Fresh lemon juice
1 teaspoon Lemon peel
¼ cub Raw peanuts, chopped
2 Bananas, diagonally sliced

Preparation:

Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas.
Serve immediately. Serves 8 to 10.

Variations: For the meat-eating crown, use ½ pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 1½ cups dried apples and ¾ cups dried peaches, reconstituting them in warm water for 1 hour before using them.

Fruit Tarts

Servings: 4 Servings

Ingredients:

CHEESE TART SHELLS:
½ cub Vegetable Shortening
5 ounce American Cheese Spread;1 Jar
1 ½ cub Unbleached Flour

FILLING:
2 each Navel Oranges;Peel & Section
8 ¼ ounce Pineapple; Crushed, 1 Cn
¼ cub Sugar
5 teaspoon Cornstarch
⅛ teaspoon Salt
½ cub Orange Juice
1 tablespoon Lemon Juice
¾ cub Cheddar; Sharp, Shredded

Preparation:

CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 ¼-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice ⅛-inch thick. Using 12 (2 ¾-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each.
Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside.
Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour.
Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time.

Full O' Boloney

Servings: 4 Servings

Ingredients:

1 ½ cub Potatoes, cubed (about
1 ½ Potatoes)
1 ½ cub Cubed bologna (½ pound)
2 tablespoon Minced green pepper
10 ½ ounce Cream of mushroom soup, canned, condensed, undiluted
2 slice (large) American cheese,quarted

Preparation:

1. Combine all the ingredients except the American cheese, in a deep, 1 ½-quart, heat-resistant, non-metallic, casserole. 2. Heat, covered, in Microwave Oven 15 minutes or until potatoes are tender.
Stir occasionally. 3. Top casserole with cheese slices and heat, uncovered, in Microwave Oven an additional 30 seconds or just until cheese melts.

Galatorboureko

Servings: 6 Servings

Ingredients:

¼ pound Apollo strudel leaves(cut in½)
8 cub Milk
2 cub Sugar
1 ½ cub Farina
6 To 7 eggs
1 C.sweet butter(melted)

Preparation:

Galatorboureko

vanilla flavoring or grated orange rind

Heat milk.Beat eggs well in a bowl.Add farina,sugar,vanilla & pinch of salt.Pour 2 cupps of h ot milk little by little to mixture.Pour all the above into saucepan with the hot milk, stirring constantly until thick.In a buttered 9x13 in.pan lay half the number of leaves, buttering each as it is stacked.Spread the above mixture over all.Add the balance of the fillo,buttering each as it is added.Score with sh arp knife to desired size and shape.Bake in 375 deg.oven for 45 min.or until golden brown.While it is baking,prepare the syrup so it can be poured on as soon as pie is removed from oven.Allow pie to absorb syrup a little at a time.Let cool and cut before serving.

SYRUP

1 lb. Sugar(3 cups) 3 cups of water

Bring the ingredients to a boil and keep boiling for 20 minutes.

Have fun with this one! Dianne

GALLO PINTO

Servings: 1 servings

Ingredients:

1 cub Raw brown rice (steamed)
5 can (16 oz) black beans (rinsed
And drained)
1 Chopped onion
2 large Green peppers, chopped or
Diced
2 large Red peppers, chopped or
Diced
2 ½ teaspoon Ground coriander
4 tablespoon Veg. Worcestershire sauce
2 tablespoon Tobasco sauce
1 Scant Tbs. salt
2 package Chopped, frozen spinach
(thawed and squeezed)

Preparation:

Spray large casserole dish with something like Pam. (We used a LARGE, round Le Creuset dish.) Cook rice ahead (we used a steamer so that the rice wouldn't stick together). Saute peppers, onions, spinach, and seasonings.
Add rice and mix. Add rinsed beans and mix. Heat through (covered).
Enjoy.

Posted by dpattow@uwspmail.uwsp.edu to the Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.

1.80á

GARBANZO & RICE SALAD

Servings: 4 servings

Ingredients:

2 cub Drained garbanzos
2 cub Diced grn. peppers
½ cub Red onion, diced
½ teaspoon Dillweed
2 cub Cooked brown rice
2 medium Tomatoes, coarsely diced
4 tablespoon Wine vinegarsalt and pepper, optional

Preparation:

Combine all ingredients. Toss well and refrigerate overnight. Toss several times during refrigeration period and just before serving.

TAUB@vaxvmsx.babson.edu From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

GARBANZO AND RICE SALAD

Servings: 4 servings

Ingredients:

2 cub Drained garbanzos
2 cub Diced grn. peppers
½ cub Red onion, diced
½ teaspoon Dillweed
2 cub Cooked brown rice
2 medium Tomatoes, coarsely diced
4 tablespoon Wine vinegarsalt and pepper, optional

Preparation:

Combine all ingredients. Toss well and refrigerate overnight. Toss several times during refrigeration period and just before serving.

TAUB@vaxvmsx.babson.edu
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

GARDEN CASSEROLE

Servings: 6 servings

Ingredients:

2 cub Brown rice, cooked
2 cub Broccoli, ½ inch slices
4 Carrots julienne strips
2 Zucchini (Med) sliced diag.
1 cub Fresh green beans, sliced
1 small Cauliflower (Small)
16 ounce Marinara sauce (legal)
Grated Soy Kaas (optional)

Preparation:

TEAR cauliflower into flowerettes SPREAD rice on bottom of 10X8 inch baking dish STEAM vegetables and place on top of rice TOP with marinara sauce COVER and bake at 350 for 30 minutes SPRINKLE with grated soy kaas and return to oven to melt (Optional) GARNISH with a few zucchini slices

Garden Quiche, Crustless

Servings: 8 Servings

Ingredients:

THE FRUGAL GOURMET:
-posted by Gaye Levy DTXT63A
2 Yellow onions; peeled andchopped
Butter
1 Batch Basic Crustless Quiche
8 Green onions; chopped
4 Small zuchinni; sliced
½ cub Parsley; chopped
3 Tomatoes; sliced very thin

Preparation:

Saute the yellow onions in a bit of butter. Add it to the crustless quiche filling along with the green onions, zuchinni, and parsley.
Top with remaining jack cheese and then with tomato slices. Bake as described in the crustless quiche recipe.

GARDEN TURKEY & RICE SALAD

Servings: 1 servings

Ingredients:

2 cub Cooked brown rice
1 cub Cooked turkey breast, cutinto bite size pieces
1 cub Celery, coarsely chopped
1 cub Carrots, sliced
¾ cub Toasted wheat germ
1/3 cub Green onions, sliced
3 tablespoon Fresh parsley, chopped(optional)l/2 tsp. black pepperl/2 cup fat free Italiansalad dressing
¼ cub Lemon juice

Preparation:

Combine first eight ingredients in medium bowl. Combine Italian dressing and lemon juice. Pour dressing over salad; mix well. Refrigerate until ready to serve. Makes 3 servings.

FOOD FACTS: Per serving, calories 380; protein 28g; carbohydrate 52g; total fat 5g; cholesterol 40 mg;

From the files of Al Rice, North Pole Alaska. Feb 1994

Garlic Cheese Grits

Servings: 8 Servings

Ingredients:

1 cub Grits; uncooked ½ ts Garlic powder
3 ¾ cub Water 4 oz Velveeta cheese; light
½ teaspoon Slat 1 c Sharp cheddar cheese; grated
1/3 cub Skim milk Fat
3 tablespoon Tub margarine 1 tb Worcestershire sauce

Preparation:

Cook the grits in the salted water. Once cooked, stir in milk and cook a few more minutes. Then add the margarine, garlic, Velveeta cheese, sharp cheddar cheese and Worcestershire sauce. Stir until the margarine and cheese have melted. Put in a casserole sprayed with vegetable oil cooking spray and sprinkle with paprika. Bake in preheatd 350 degree oven for 15 to 20 minutes. Use a main supper dish or side dish (starch). From River Road Recipes III - A Healthy Collection from the Junior League of Baton Rouge, Inc. received in the Oct Cook's Corner swap from Chris Tomlinson.

Formatted for MM by Pegg Seevers 10/31/95

Garlic, Cheddar & Goat's Cheese Souffle

Servings: 4 Servings

Ingredients:

60 g Butter
1 large Garlic clove; peeled and very finely chopped
60 g Plain (all-purpose) flour
1 teaspoon Mustard powder
6 dl Milk
Salt
Black pepper; freshly ground
Nutmeg; freshly grated
90 g Cheddar cheese; grated
90 g Goat's cheese; crumbled
5 large Eggs; separated

Preparation:

(Units: 100 g = 3 ½ oz; 1 dl = 3 ½ fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

Melt the butter in a saucepan and add the chopped garlic and flour.
Cook for a few minutes, then stir in the mustard powder and gradually add the milk, stirring all the time until the sauce boils.

Season to taste with salt, pepper and nutmeg, and stir in the grated Cheddar and the crumbled Goat's cheese.

Beat the egg yolks well into the sauce, one by one.

Let the sauce cool completely.

About 45 minutes before cooking time, whisk the egg whites until very stiff. With a large metal spoon, fold them quickly and thoroughly through the sauce.

Pour into a buttered 1.75 litre souffle dish and cover the dish with clingfilm (plastic wrap). The souffle mixture won't collapse, and this saves last-minute whisking.

When you are ready, bake the souffle - having removed the clingfilm (plastic wrap) - in a preheated hot oven (220 oC) for 40 minutes.

A further 5 minutes in the oven past the cooking time won't hurt the souffle, but as soon as it is taken out of the oven it must be served immediately as cooling souffles collapse within minutes !

From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch Press Book, 1990, ISBN 0-8212-1809-3

Typed for you by Rene Gagnaux @ 2:30½12.19 Submitted By

GEFULLT KRAUTROLADEN (STUFFED CABBAGE ROLLS)

Servings: 6 servings

Ingredients:

1 ½ cub Brown Rice
3 cub Water
2 teaspoon Salt
1 teaspoon Dillseed
½ teaspoon Marjoram
¾ teaspoon Pepper
2 ½ cub Onion; Chopped
5 tablespoon Vegetable Oil
½ teaspoon Paprika
2 each Garlic; Cloves, Minced
2 each Eggs; Large, Slightly Beaten
¼ cub Bread Crumbs
½ cub Parsley; Fresh, Minced
2 ½ pound Cabbage
1 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.

German Noodle Ring with Cheese Sauce

Servings: 1 Servings

Ingredients:

1 cub *noodles 3 c Water, boiling
1 Salt 3 T Butter
3 tablespoon Flour ½ t Salt
½ teaspoon Paprika 1 ½ c Milk
2 each Egg, well beaten ¼ lb Cheese, american swiss

Preparation:

Boil the noodles in salted water and cook about 10 minutes until tender.
Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve ½ of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips.

German Noodle Ring with Cheese Sauce

Servings: 1 Servings

Ingredients:

1 cub *noodles
3 cub Water, boiling
1 Salt
3 tablespoon Butter
3 tablespoon Flour
½ teaspoon Salt
½ teaspoon Paprika
1 ½ cub Milk
2 each Egg, well beaten
¼ pound Cheese, american swiss

Preparation:

Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve ½ of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips.

GF RED BEANS & RICE NEW ORLEANS STYLE

Servings: 4 servings

Ingredients:

1 teaspoon Canola oil
3 Cloves garlic, minced
2 Onions, chopped
1 Green sweet pepper, chopped
1 Stalk celery, chopped
1 teaspoon Dried thyme
½ teaspoon Dried oregano
½ teaspoon Salt
¼ teaspoon Crushed red chili pepper
1 cub Beef OR vegetable stock
2 cub Cooked red kidney beans
¼ pound Lean ham, cubed
2 cub Hot cooked brown rice
Fresh parsley or cilantro

Preparation:

Heat oil over medium heat in a nonstick skillet. Cook garlic, onions, green pepper and celery, stirring often, for about 5 minutes or until onion is translucent.

Stir in seasonings, pour in stock.

With fork, crush about 1/3 of the beans. Add to skillet along with ham, stir well. Bring to a boil, reduce heat. Simmer, stirring occasionally, for about 20 minutes or until thickened. Spoon over rice. Garnish with parsley.

¼ recipe = 302 calories, 2 ½ starch, 1 ½ protein, 1 extra choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48 grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but not tested by Elizabeth Rodier March 94

Gibanica

Servings: 8 Servings

Ingredients:

2 pound Cottage cheese, large curd 1 x Cheese
4 each Egg, separated 10 T Butter
½ teaspoon Salt 1 lb Phyllo dough

Preparation:

Mix cheese with egg yolks and one stick of melted butter. Add salt. Beat egg whites until foamy and add to cheese mixture. Grease 9 x 13 pan. Place 3 phyllo sheets on bottom and sprinkle lightly with filling. Alternate triple layers of dough with filling, ending with dough.¶ Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1 hour. Let cool slightly before cutting. Can be reheated uncovered.

GINGER CHICKEN STIR-FRY

Servings: 6 servings

Ingredients:

¼ cub Teriyaki sauce
¼ cub Water
1 pound Chicken breasts (skinned and boned) cut into 1-½ inch pieces
2 tablespoon Vegetable oil
1 medium Onion; cut into 8 wedges
16 ounce Broccoli/cauliflower/carrots (frozen packaged mixture)*
½ teaspoon Ground ginger
1/3 cub White wine OR chicken broth
1 tablespoon Cornstarch
1 tablespoon Water
3 cub Hot cooked brown rice

Preparation:

In shallow baking dish, combine teriyaki sauce and water; add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil; stir-fry chicken and onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover; simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth.
Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice.

*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.

Each serving provides:
* 279 calories
* 18.7 g. protein
* 7.3 g. fat
* 34.1 g. carbohydrate
* 515 mg. sodium
* 37 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is used for calculation.

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Ginger Custard with Orange Marmalade

Servings: 1 Servings

Ingredients:

2 cub Milk, scalded
2 each Eggs
1/3 cub Sugar
1 tablespoon Finely sliced candied ginger
½ teaspoon Vanilla
1 teaspoon Finely sliced candied citron
3 tablespoon Orange marmalade
¼ teaspoon Salt

Preparation:

Beat eggs slightly with fork. Add sugar and salt. Add scalded milk gradually, stirring constantly. Cook over hot water, stirring constantly, until mixture coats a spoon. Add citron, ginger, flavoring, and orange marmalade. Chill thoroughly. Garnish with orange marmalade and whipped cream. 6 servings. The Household Searchlight

GINGER-TOFU DRESSING

Servings: 8 servings

Ingredients:

FROM ESTELLA DOLL (NXXS13B:
½ teaspoon Ginger, finely grated
8 ounce Soft tofu
1 teaspoon Sea salt (coarse salt)
¼ cub -Water
1 tablespoon Sesame oil
2 tablespoon Brown rice vinegar

Preparation:

Grate the ginger very fine. Combine all in a blender and puree until creamy.

Source Unknown, Formatted for MM by Elayne Caldwell

Glazed Almond Brie

Servings: 16 Servings

Ingredients:

1 ¾ ounce Wheel imported Brie cheese well chilled
2 tablespoon Confectioners' sugar
½ cub Sliced unblanched almonds
Red & green seedless grapes in clusters, for garnish

Preparation:

WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly over the surface and arrange almonds on top, pressing gently into place. The cheese can be prepared to this point as many as 2 days in advance. Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes. Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts Cooking Club, Inc., 1985).

Goat Cheese & Spinach Turnovers

Servings: 12 Servings

Ingredients:

1 tablespoon Olive oil
½ cub Diced red onion
2 Garlice cloves, minced
2 bunch Fresh spinach, stemmed,chopped
2 ounce Soft fresh goat cheese (suchas Montrachet)
1/3 cub Toasted pine nuts
3 tablespoon Grated parmesan cheese
½ teaspoon Minced fresh rosemary or ¼tsp dried, crumbled.
½ teaspoon Grated lemon peel
4 Frozen phyllo pastry sheets,thawed
½ cub (1 stick) unsalted butter,melted

Preparation:

Greens, a vegetarian restaurant in San Francisco, serves these terrific pastries

Makes 12

heat oil in heavy large skillet over medium heat. Add onion and garlic and saute 5 minutes. INcrease heat to high. Add spinach and saute until wilted, about 5 minutes. Drain spinach mixture, pressing on solids to release as much liquid as possible. Transfer to bowl and cool completely. Add goat cheese, pine nuts, parmesan, rosemary and lemon peel. Season to taste with salt and pepper. Place 1 phyllo sheet on work surface. Cut lengthwise into 3 strips. Brush with butter. Place 1 rounded tbsp filling at 1 end of dough strip.
Starting at 1 corner,fold pastry over filling, forming triangle.
Repeat, folding up length of pastry as for flag. Brush wit butter.
Repeat with remaining pastry,butter and filling. Transfer turnovers to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover until golden, about 12 minutes. Cool slightly and serve.

Origin: Favorite Restaurant Recipes, by Bon Appetit Shared by: Sharon Stevens

Golden Egg Bread

Servings: 1 Servings

Ingredients:

"We love sandwiches fromthis golden egg bread. Itrises tall and cuts
Beautifully."
1 each Package yeast
3 cub Bread flour
4 tablespoon Sugar
2 each Eggs
6 tablespoon Vegetable oil (try corn)
1 ½ teaspoon Salt (Use ingredients atroom temperature.)
¾ cub Warm water

Preparation:

Combine all ingredients in the pan in the order listed, select white bread and push "Start." Note: You can add ½ cup chopped dried fruit and 1/3 cup chopped almonds and ½ tsp almond extract.

Goldenrod Eggs

Servings: 1 Servings

Ingredients:

6 each Hard-cooked eggs
2 cub Medium white sauce
6 slice Toast
Salt and pepper
Paprika

Preparation:

Chop egg whites. Combine with white sauce. Season to taste. Heat thoroughly. Pour over toast. Pile sieved egg yolks lightly over top.
Sprinkle with paprika. The Household Searchlight

Good Morning Breakfast

Servings: 10 Servings

Ingredients:

½ Loaf of Bread 1 tb Worcestershire Sauce
1 ½ cub Corn flakes (Cereal) 1 pk Sausage, Breakfast
¼ cub Butter 3 c Milk
6 Eggs Green Pepper
4 ounce Cheese; Marbled

Preparation:

Prepare the night before and refrigerate. Cover bottom of pan with a layer of bread cut to fit tight. Place Sausage on top of bread, then lay on slices of the marble cheese. Cover with another layer of bread, beat eggs and milk, add chopped pepper and worcestershire sauce and spread on top. In the morning. Preheat oven to 350F. Melt butter and pour over top. Cover with corn flakes and bake for one hour. Let stand 10 minutes before eating.
Serves 10 Source: Rochon Family Cookbook, 1990 From: Donna Rochon Typos by Vern

From: Carol Paradise

Governor's Omelete for a Crowd

Servings: 1 Servings

Ingredients:

INGREDIENTS:

THE EGG MIX PER PERSON:
2 each Eggs
dash Worcestershire sauce

THE FILLINGS:
Bacon, crisp, crumbled
Onion, diced
Bell pepper, diced
Cooked ham, diced
Celery, diced
Cucumber, diced
Pear, diced
Mushrooms, sauteed, diced
* Any other grated cheeseson hand.

DIRECTIONS:
1 tablespoon Mayonnaise
Salt and pepper (optional)
Tomatoe, diced
Pimento, diced
Chedder cheese, grated
Jalapeno peppers, diced
Olives, diced
Avacado, diced
Romano cheese, grated*

Preparation:

Put the eggs, mayonnaise, Worcestershire sauce, salt and pepper in bowl and mix until the mayonnaise is desolved into the egg. Put in a pitcher or bottle for easy pouring. Put a non-stick pan treated with Pam or a little dab of butter or a little bit of vegetable oil on medium heat. Pour enough egg mix into the pan to cover the bottom of the pan. When the egg mix is just about firm, put a selection of one or more of the fillings on one side of the egg. Fold the omlete over and cook for about a minute before serving. Notes: The number of fillings is limited only by your imagination and supples. When I was served this type omlete at the Pennsylvania Governor's mansion, there were 25 different fillings. This is a great way to serve custom made omletes to a large group. The egg mixture will be firm so that it folds and can be served from the pan without breaking up.

Submitted By EARL SHELSBY On 10 FEB 95

Grady's Spaghetti Omelette

Servings: 2 Servings

Ingredients:

2 tablespoon Butter
2 cub Cooked pasta
1 Cl Garlic; chopped
1 cub Onions/bell peppers/mushroom
4 large Eggs
½ cub Milk
Salt and pepper
pinch Fresh herbs
1 cub Assorted cheeses; grated

Preparation:

Recipe by: Leftovers In large skillet, melt the butter over moderately low heat. Add the cooked spaghetti and cook about 5 minutes, or until it begins to get crispy and golden. Add the garlic and vegetables and continue to cook, stirring frequently, for another 5 minutes, or until the vegetables are soft and the pasta has begun to turn golden brown. Whisk the eggs with the milk, salt, pepper and herbs. If you're going to be leaving the omelette whole whisk the cheese into the egg mixture. Pour the egg mixture over the pasta and let it spread out over all the pasta. Let it cook about 2 minutes, or until the eggs start to set. Then flip if like a pancake. Cook another 2 or 3 minutes on the other side, or until eggs have set.

Grandma Sterling's Pickled Eggs

Servings: 1 Servings

Ingredients:

6 each Beets
Eggs, as many as desired

BEET PICKLING LIQUOR:
1 cub Vinegar, Cider
1 cub Sugar
1 tablespoon Pickling Spices

Preparation:

Wash and boil 6 fresh beets. After cooking the skins will slip off easily. Cut beets into ¼ or ⅛'s. Reserve ½ cup of the liquid the beets were cooked in.

Hard boil as many eggs as desired...warning they go fast, so a dozen won't last long, two dozen is better...depends on the size of the jar you must put them in.

Peel using the `shake the pan' method, and while still warm place in a jar with the beets and the ½ cup of the reserved beet juice and cover with the warm liquor.

(Beet liquor directions) Heat the vinegar and sugar until sugar is dissolved. Add pickling spices. Pour over eggs and beets in a glass jar. Let sit until room temperature, then refrigerate.

ENJOY!

(Original Recipe posted by JWSCO (Kiwi Jim) Reformatted in MM later.

GRAPE LEAVES STUFFED WITH RICE

Servings: 4 servings

Ingredients:

5 tablespoon Chopped onions
1 cub Oil
2 cub Water
1 cub Brown rice
1 teaspoon Salt
2 teaspoon Kelp
2 teaspoon Dill weed
¼ teaspoon Cinnamon
½ teaspoon Peppermint
1 teaspoon Paprika
½ teaspoon Pepper
½ teaspoon Allspice
Juice of 1 lemon
12 each Grape leaves

Preparation:

Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly. Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold.

"Vegetarian Times Cookbook"

Grapenut Omelet

Servings: 1 Servings

Ingredients:

½ cub Grapenuts
2 tablespoon Chopped onion
2 tablespoon Chopped green pepper
2 tablespoon Chopped parsley
1 ½ cub Cooked tomatoes
3 tablespoon Water
2 tablespoon Melted shortening
3 each Eggs
4 tablespoon Grated cheese
1 tablespoon Butter or butter substitute
Salt and pepper
Combine shortening, onion,green pepper, and parsley. Brown

Preparation:

slightly. Season to taste. Add tomatoes. Simmer 15 minutes. Beat eggs until foamy. Add water. Fold into first mixture. Season to taste. Melt butter in hot frying pan. Pour in omelet mixture. Cook over slow fire until firm. When it is nearly set, sprinkle grapenuts and cheese over top. Continue cooking until firm to the touch. Fold.
Serve at once with tomato sauce. 4 servings. Rosalee Hollis, Hardin, IL.

Gratin Dauphinois

Servings: 8 Servings

Ingredients:

1 Garlic clove, halved 3 ½ lb Russet potatoes, peeled,
2 cub Whipping cream -thinly sliced
2 cub Milk 1 c Grated cheddar cheese
1 teaspoon Ground nutmeg

Preparation:

Preheat oven to 375^. Rub garlic over inside of 13x9" baking dish. Place garlic in saucepan. Add cream, milk and nutmeg to saucepan; bring to simmer. Arrange potato slices in one layer in dish. Season with salt and pepper. Repeat layering with remaining potatoes, seasoning each layer with salt and pepper. Pour cream mixture over potatoes. Sprinkle with cheese.
Bake until potatoes are tender and top is deep golden, about 1 hour 45 minutes. Cool slightly before serving. Source: Bon Appetit, 12/93. MM by Lyn

Greek Croustade

Servings: 12 Servings

Ingredients:

1 package Frozen chopped spinach (10 ounces)
¼ cub Chopped onion
1 small Clove garlic, minced
3 tablespoon Margarine or butter
3 tablespoon Flour
¼ teaspoon Crushed tarragon (optional)
⅛ teaspoon Fresh ground pepper
1 cub Milk
2 Eggs, beaten
½ cub Creamed cottage cheese
1 cub Crumbled feta cheese
10 Phyllo dough sheets, thawed (17x12 inches each)
½ cub Butter or margarine, melted (1 stick)

Preparation:

Cook spinach according to directions; drain well, pressing out excess liquid. In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender. Stir in flour, tarragon and pepper. Add milk all at once. Cook and stir until mixture is thickened. Stir half of mixture into eggs; return egg mixture into remaining sauce. Add cheeses and spinach; set aside. Unroll phyllo dough; cover with dampened towel. Remove 1 sheet of dough; brush lightly with some of the ½ cup melted butter. Fold the sheet in thirds lengthwise; brush top with butter. Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan. Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan. (The ends of sheets will overlap in center and be approximately 3 inches apart at outer ends.) Spread spinach mixture in an 8-inch circle in center of pastry. Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling. Holding end with both hands, twist ends several times; coil and tuck end under to from a rosette. Lay rosette over filling, leaving a 3-inch circle in center (center should be visable). Repeat with remaining in reverse order they were placed. Drizzle remaining butter over all. Bake in 375 degree oven 35 to 40 minutes or until golden. Serve warm or cool. Cut into wedges to serve. Makes 10 to 12 servings. Preparation time: 20 minutes
: Baking time: 35 to 40 minutes

GREEK STUFFED FOOTBALLS

Servings: 6 servings

Ingredients:

¾ cub Water
¼ cub Uncooked Brown Rice
½ pound Ground Turkey
½ cub Minced Onion
2 cl Garlic Minced
½ teaspoon Oregano, ½ t. Thyme
½ teaspoon Chicken Bouillon Granules
¼ teaspoon Allspice, ¼ t. Pepper
2 Egg Whites
1 (1 Lb.) Loaf Frozen White
Bread Dough
1 teaspoon Water
1 ½ teaspoon Sesame Seeds

Preparation:

Bring ¾ C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove From Heat. Set Aside.
Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat Until Turkey Is Browned & Onion Tender. Remove From Heat. Stir in Reserved Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper & 1 Egg White, Blending Well.
Thaw Bread Dough According To Directions. Place in A Large Bowl Coated With Cooking Spray, Turning Once To Coat Top. Cover & Let Rise in A Warm Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk.
Combine Egg White & 1 t. Water, Blending Well. Divide Dough Into 6 Equal Portions. Roll Each Portion To A 7 Inch Circle. Place ½ C. Turkey Mixture in Center Of Each Circle. Brush Edges Of Dough With Egg White Mixture, Fold in Half & Seal Edges. Gently Shape Into An Oblong Ball. Place Seam Side Down On A Baking Sheet Coated With Cooking Spray. Brush Tops With Egg White Mixture; Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20 Min. OR Until Golden Brown. Serve Warm OR At Room Temperature.
Serve With 3 T. Cucumber-Yogurt Sauce.

GREEN BEAN ALMOND RICE

Servings: 8 servings

Ingredients:

1 tablespoon Butter or margarine
½ cub Slivered almonds
½ cub Chopped onion
1/3 cub Chopped red pepper
3 cub Cooked brown rice (cooked in beef broth)
10 ounce French-style green beans (frozen), thawed
⅛ teaspoon Ground white pepperOR more to taste
¼ teaspoon Tarragon

Preparation:

Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper, and tarragon. Stir until thoroughly heated.

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Green Pepper Scramble

Servings: 1 Servings

Ingredients:

1 tablespoon Olive oil
1 each Clove fresh minced garlic,or 1 tsp bottled
1 small Onion, chopped
1 large Green pepper, chopped into2 inch strips
4 each Eggs, slightly beaten
Salt and pepper to taste
Red pepper flakes (theseare hot!)
Salsa (optional)

Preparation:

Heat oil in a wok or large skillet. Add garlic, onion and green pepper. Stir fry until pepper is tender. Add eggs, salt and pepper, and red pepper flakes, keep stirring with wooden spoon until eggs reach desired consistency. SErve immediately with salsa, if desired.
Origin: Yeast Free Living. Shared by: Sharon Stevens, Oct/94.

Green Peppers with Eggs and Cheese

Servings: 1 servings

Ingredients:

12 medium Sweet green peppers 2 tb Vinegar
5 Eggs 3 tb Oil (corn or sunflower seed)
400 g Crumbled white cheese 2 tb Chopped fresh garlic
2 cub Oil ½ t Granulated sugar
2 large Tomatoes 1 pn Salt

Preparation:

Take 12 medium sweet green peppers and remove the stalks. Then carefully cut out a cap from around the base of the stalk. Remove the seeds. Break 5 eggs into a bowl add 400 gm of crumbled white cheese and mix well.

Fill this mixture into the peppers with a spoon, and replace the lids. Heat 2 cups of oil (or sufficient to cover the peppers) in a saucepan and arrange the stuffed peppers upright in the hot oil. When the peppers begin to turn a golden brown, remove and arrange upright on a serving dish. While they cool, prepare the sauce. Grate two large tomatoes into a saucepan, and add 2 tablespoons of vinegar, 3 tablespoons of oil (corn or sunflower seed), 2 tablespoons of chopped fresh garlic, half a teaspoon of granulated sugar, and a pinch of salt. Bring to the boil and simmer, stirring occasionally, pour over the stuffed peppers and serve.

Rumelia, or Turkey in Europe as it was known, is the area which corresponds roughly to the Balkans today. With the collapse of the Ottoman Empire in the early 20th century, many Turkish families in the Balkans migrated to Turkey, introducing the delicious Rumelian cuisine. This recipe is a speciality from this cuisine.

TRKNWS-L trh@aimnet.com Newsgroups: soc.culture.turkish

GREEN RICE

Servings: 6 servings

Ingredients:

4 cub Chicken stock
1 cub Wild rice; rinsed
1 cub Long-grain brown rice
1 tablespoon Butter
1 tablespoon Vegetable oil
1 small Sweet green pepper; diced
½ cub Parsley; fresh, chopped
6 Green onions, chopped
1 cl Garlic; chopped

Preparation:

In 12-cup casserole, cover and microwave stock and wild rice at High for 10 minutes. Stir in brown rice; cover and microwave at Medium (50%) for 45 minutes or until tender. Let stand for 15 minutes. In microwaveable dish melt butter with oil. Add green pepper, parsley, onions and garlic; microwave at High for 2 minutes or until slightly softened. Stir into rice.

Green-Onion Sour Cream

Servings: 2 Cups

Ingredients:

1 bunch Green onions 2 c Sour cream

Preparation:

Puree green onions with the sour cream. Add salt and pepper to taste.

Grilled Pepper Quesadillas

Servings: 8 Servings

Ingredients:

3 tablespoon Vegetable oil
½ Med red onion, peeled thinly
8 8-in flour tortillas
1 Red bell pepper roasted peel
4 ounce Mozzarella cheese, grated
6 ounce Monterey Jack cheese, grated
2 Garlic cloves, peeled and mi
2 tablespoon Fresh chopped marjoram
2 tablespoon Fresh chopped oregano
½ teaspoon Salt
1 pinch Black pepper

Preparation:

HEAT 2 T of the oil in a skillet over medium heat. Add the onion and saute over medium heat, stirring occasionally, until the onion is wilted and translucent, about 5 minutes. Heat a skillet over high heat. Soften tortillas by grilling for 30 seconds on each side. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas, and top with the remaining 4, pressing them down gently. Brush both sides lightly with remaining oil. Preheat an oven to 400F. Bake the quesadillas for 3 to 5 minutes, or until lightly browned and cheese is melted. Cut into quarters, and serve. Makes 16 wedges. NOTE: This can be taken through step 3 up to two days in advance. Stack separated with plastic wrap and covered.

Grilled Portobello Salad with Goat Cheese

Servings: 4 Servings

Ingredients:

2 tablespoon Extra-virgin olive oil
2 tablespoon Strong brewed Earl Grey tea
1 tablespoon Balsamic vinegar
1 tablespoon Finely chopped parsley,
Preferably Italian flat-leaf
1 Clove garlic, finely chopped
½ teaspoon Dijon mustard
¼ teaspoon Dried marjoram
Salt
Freshly ground black pepper
2 pound Portobello mushrooms (about
4 each large)
6 cub Washed, dried and torn salad
Greens (curly red & green
Leaf lettuce)
2 ounce Aged or fresh goat cheese
1 Vine-ripened tomato, peeled
Seeded & diced

Preparation:

Place a broiler pan about 6" from the source of heat; preheat the broiler and broiler pan. In a large bowl, whisk together 1 T oil, the tea, vinegar, parsley, garlic, mustard, marjoram, salt and pepper; set aside. Trim mushroom stems and reserve for another use.
Wipe mushroom caps clean with a damp paper towel. Brush the mushroom caps with the remaining 1 T oil and season lightly with salt and pepper. Place the mushrooms, rounded side facing up, on the preheated broiler pan and broil until tender and lightly browned, 2 to 4 minutes per side. While the mushrooms broil, add salad greens to the dressing and toss. Arrange the greens on 4 individual salad plates.
When the mushrooms are done, cut them into thick slices and set them on the greens. Crumble cheese over the mushrooms and scatter tomatoes over all. Add a grinding of black pepper and serve.

GRILLED VEGETABLE KABOS

Servings: 4 servings

Ingredients:

½ cub Low Cal. Italian Salad
Dressing
1 teaspoon Dried Basil
1 tablespoon Minced Fresh Parsley
1 medium Size Yellow Squash
(About 1 Lb.) Cut Into
1 ½ in. Pieces
8 small Boiling Onions
8 Cherry Tomatoes
8 medium Size Mushrooms
2 cub Hot Cooked Brown Rice

Preparation:

Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash, Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals 15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing Mixture Frequently.
163 Cal. Per 2 Kabobs & ½ C. Rice.

Guacamole Omelet

Servings: 1 Servings

Ingredients:

½ Avocado; peeled
½ teaspoon Lemon juice
1 dash Seasoned salt
3 drop Hot pepper sauce
1 small Tomato; chopped
2 Eggs
1 tablespoon Water
Salt, pepper

Preparation:

In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir with circular motion while shaking pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely. Spoon avocado mixture over half of omelet. Slip broad spatula under omelet and fold in half carefully.

(C) 1992 The Los Angeles Times

Guacamole Omelet

Servings: 1 Servings

Ingredients:

½ Avocado; peeled 1 sm Tomato; chopped
½ teaspoon Lemon juice 2 Eggs
1 dash Seasoned salt 1 tb Water
3 drop Hot pepper sauce Salt, pepper

Preparation:

In small bowl, mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Mix eggs, water and dash of salt and pepper. Beat briskly. Pour into hot nonstick skillet or omelet pan. Stir with circular motion while shaking pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely. Spoon avocado mixture over half of omelet. Slip broad spatula under omelet and fold in half carefully.

(C) 1992 The Los Angeles Times

Halloumi Omelette > Cypriot

Servings: 1 Servings

Ingredients:

3 Eggs
3 teaspoon Cold milk
Butter for frying
Salt and pepper to taste
¼ cub Grated Cyprus Halloumi
Cheese

Preparation:

Break eggs into a bowl. Add milk, salt and pepper. Beat lightly.

Add the butter to a preheated frying pan and increase the heat until the butter sizzles. Pour in the egg mixture and cook until the top is still liquid.

Add the grated Halloumi and fold over one-third of the omelette.

Tip over onto a warm serving plate and serve with a fresh salad.

TASTES OF CYPRUS http://www.cosmosnet.net Site Maintained By Argiris (Gary) Zias

Ham & Cheese Appetizers

Servings: 6 Servings

Ingredients:

2 cub Bisquick baking mix
¾ cub Cooked smoked ham, (finelychopped)
1 cub Shredded Swiss or Cheddarcheese
½ cub Chopped onion (fine)
½ cub Grated parmesan cheese
¼ cub Sour cream
2 tablespoon Smipped parsley
½ teaspoon Salt
2 Clv garlic, crushed (cloves)
2/3 cub Milk
1 Egg

Preparation:

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon]

Heat oven to 350 degrees F. Grease retangular pan 13x9 inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut into rectangles, about 2x1 ½ inches. 36 appetizers.

NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and decrease baking mix to 1 ¾ cups add
¼ cup all purpose flour.

From: The recipe files of General Mills Inc. (1981) Shared 7/93

Ham & Cheese Potatoes Au Gratin

Servings: 2 Servings

Ingredients:

2 cub Sliced peeled potatoes,cooked
1 cub Diced cooked ham
1 tablespoon Minced onion
1/3 cub Butter or margarine
3 tablespoon All-purpose flour
1 ½ cub Milk
1 cub Shredded cheddar cheese (4oz.)
¾ teaspoon Salt
1 dash White pepper
Chopped fresh parsley

Preparation:

Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings.

SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY: Jim Bodle 3/93

Ham & Cheese Potatoes Au Gratin #2

Servings: 2 Servings

Ingredients:

2 cub Sliced peeled potatoes,cooked
1 cub Diced cooked ham
1 tablespoon Minced onion
1/3 cub Butter or margarine
3 tablespoon All-purpose flour
1 ½ cub Milk
1 cub Shredded cheddar cheese (4oz.)
¾ teaspoon Salt
1 dash White pepper
Chopped fresh parsley

Preparation:

Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings.

SOURCE: *Novella Cook, Hinton, WV, Reminisce Magazine Nov/Dec 92 SHARED BY: Jim Bodle 3/93

Ham & Eggs Bravo

Servings: 6 Servings

Ingredients:

¼ cub Flour
¼ teaspoon Salt
dash Pepper
½ cub Mayonnaise
2 cub Milk
¼ pound American cheese, cubed
¼ cub Sliced green onions
¼ cub Chopped pimiento
1 ½ cub Cubed cooked ham
4 Hard-cooked eggs, sliced
4 English muffins, split,toasted conventionally

Preparation:

1. Blend flour, salt and pepper into mayonnaise; gradually add milk.
2. Heat, uncovered, in Microwave Oven until thickened 1 ½ minutes; stir. 3. Add cheese and heat, uncovered, in Microwave Oven until melted, approximately 1 ½ more minutes. 4. Add onion, pimiento, ham and eggs. Heat, uncovered, in Microwave Oven 2 to 4 minutes or until heated through. Serve on muffins.

Ham & Swiss Cheese Frittata

Servings: 2 Servings

Ingredients:

DENISE BRADSHAW BDGM08B:
1/3 cub Onion; finely chopped
1/3 cub Green pepper; finely chppd
1 ½ tablespoon Olive Oil
4 large Eggs
3 ounce Ham; chopped
3 ounce Swiss cheese; grated

Preparation:

In a 9" non-stick skillet cook the onion and the bell pepper with salt & pepper to taste in 1 tb of the oil over mod. low heat, stirring, until the bell pepper is tender. In a bowl whisk together the eggs, ham, 1/3 cup of the swiss cheese and salt & pepper to taste. Add the bell pepper mixture and stir until combined well. In the skillet heat the remaining ½ tb oil over moderate heat until it is hot but not smoking, pour in the mixture, distributing the ham & bell pepper evenly, and cook the frittata, without stirring, 8-10 minutes, or until the edge is set but the center is still soft.
Sprinkle the remaining 1/3 cup Swiss cheese over the top.
If skillet handle is plastic, wrap it in a double thickness of foil.
Broil the frittata under a preheated broiler about 4" from the heat for 2-3 minutes, or until the cheese is golden, and let it cool in the skillet for 5 minutes. Slide the frittata onto a serving plate, cut it into wedgges, and serve it warm or at room temperature. From Best of Gourmet 1992.

Ham Cups with Cherry Sauce

Servings: 1 servings

Ingredients:

1 Egg ½ lb Ground pork
1 ½ cub Soft bread crumbs ¼ c Packed brown sugar OR maple
½ teaspoon Ground mustard -sugar
1 pound Ground fully cooked ham OR 1 t Prepared mustardSpam

Preparation:

Sauce:
2 T Cornstarch
½ c Sugar OR maple sugar 1 Can Pitted red cherries, undrained (16 oz.) Red food coloring, optional

In a bowl, combine egg, bread crumbs and ground mustard. Add ham and pork; mix well. Shape into eight equal portions; pat lightly into 2 ¾" muffin cups. Combine brown sugar and prepared mustard; sprinkle over cups. Bake at 350 degrees for 40 minutes or until no longer pink.

Sauce: Combine cornstarch and sugar in a saucepan. Add cherries; cook and stir over medium high heat until thickened and bubbly. Cook and stir 2 minutes longer. If desired, stir in 4-5 drops of food coloring. Serve over ham cups. Serves 6.

SOURCE:* Reminisce Magazine, March/April 1997 POSTED BY: Jim Bodle 2/97

Ham Quiche

Servings: 1 Quiche (9"

Ingredients:

1 Pastry; for 9" quiche dish ½ c Milkor piepan 1 c Ham, fully cooked; diced
½ cub Mayonnaise 1 c Cheese, Cheddar; shredded
2 tablespoon Flour, all-purpose 1 c Cheese, Swiss; shredded
4 Eggs; beaten

Preparation:

Line a 9" quiche dish or piepan with pastry; trim excess pastry around edges. Fold edges under and flute. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes longer. Let cool on rack.

Combine mayonnaise, flour, eggs, and milk; mix thoroughly. Stir in ham and cheese. Pour into quiche shell, and bake at 350 degrees for 45 to 50 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Ham Quiche

Servings: 6 Servings

Ingredients:

3 Eggs
1 cub Half and half
¼ teaspoon Ground nutmeg
½ teaspoon Salt
⅛ teaspoon Pepper
Few grains cayenne pepper
½ pound Cooked ham, cut into thinstrips
2 cub Shredded Swiss cheese
1 Baked 9-inch pastry shell(in a heat-resistant,non-metallic pie pan)

Preparation:

1. In a medium-sized bowl beat eggs, cream, nutmeg, salt, pepper and cayenne pepper until well mixed. 2. Stir in ham and cheese. 3. Pour mixture into baked pastry shell. 4. Heat, uncovered, in Microwave Oven 5 minutes. 5. Move cooked edges toward center and heat an additional 12 minutes or until a knife inserted in center comes out clean. 6. Let stand at room temperature 3 to 4 minutes to finish cooking.

Serves 6 to 8

From _The New Deluxe Sharp Microwave Oven Cookbook_

Ham Quiche (Microwave)

Servings: 2 Servings

Ingredients:

CORNMEAL QUICHE SHELLS:
1/3 cub Shredded mozzarella cheese
1 tablespoon Finely chopped green onion
(with top)
2 Eggs
1/3 cub Milk
¼ teaspoon Salt
6 Drops red pepper sauce
2 tablespoon Finely chopped, fully
Cooked smoked ham

Preparation:

Cornmeal Quiche Shells:

Mix 1/3 - cup all-purpose flour,1 tablespoon plus 1 teaspoon cornmeal and 1/3 teaspoon salt;cut 1 tablespoon plus 2 teaspoons shortening thoroughly.Sprinkle in 5 - 6 teaspoons water,tossing with fork until all flour is moistened and pastry cleans side of bowl.Gather pastry into ball.Divide into halves.Press each half firmly against bottom and side of 2 10 ounce quiche dishes or custard cups.Prick bottom and side thoroughly with fork.Place dishes on inverted saucers in microwave oven.Microwave uncovered on high (550 watts) 2 minutes;rotate dishes ½ turn.Prick any bubbles with fork. Microwave uncovered until pastry appears dry and flaky, 1 ½ to 3 minutes.
Sprinkle cheese and onion in shells.Beat eggs,milk,salt and pepper sauce with fork in 2 - cup measures;stir in ham. Microwave uncovered on medium heat (385 watts) until warm, 2 to 3 minutes,stirring after 1 minute.Stir;pour into shells Place shells on inverted saucers in microwave oven. Microwave uncovered on medium high (385 watts) 2 minutes; turn dishes ½ turn.Microwave uncovered until center is almost set,2 to 3 minutes.Serves 2.

Ham Quiche (Mw)

Servings: 5 Servings

Ingredients:

2 ½ cub Shredded Swiss cheese ½ t Salt
9 Inch baked pastry shell in ⅛ t White pepper
1 glass dish 3 Eggs
1 package Cooked ham, diced 2 t Freeze dried chives
1 cub Half and half or whipping cm ⅛ t Nutmeg

Preparation:

Sprinkle half the cheese over bottom of baked pastry shell; cover with ham, then with remaining cheese; set aside.

Pour half and half into a 2 cup glass measure. Add salt, pepper and eggs; with a wire whip, beat until wellblended. Microwave, uncovered, on High for 2 minutes, stirring after 1 minute. Gradually pour hot egg mixture into pastry shell. Sprinkle with chives and nutmeg.

Microwave, uncovered, on High for 7-9 minutes (rotating dish ¼ turn after every 4 minutes) or until centerjiggles slightly when plate is gently shaken. (Upon standing, center will set). Let stand, uncovered, for 10 minutes before serving.

"Sunset Microwave Cook Book", 1981, Lane Publishing Co.

Ham Quiche (Mw)

Servings: 5 Servings

Ingredients:

2 ½ cub Shredded Swiss cheese
9 Inch baked pastry shell in
1 glass dish
1 package Cooked ham, diced
1 cub Half and half or whipping cm
½ teaspoon Salt
⅛ teaspoon White pepper
3 Eggs
2 teaspoon Freeze dried chives
⅛ teaspoon Nutmeg

Preparation:

Sprinkle half the cheese over bottom of baked pastry shell; cover with ham, then with remaining cheese; set aside.

Pour half and half into a 2 cup glass measure. Add salt, pepper and eggs; with a wire whip, beat until wellblended. Microwave, uncovered, on High for 2 minutes, stirring after 1 minute. Gradually pour hot egg mixture into pastry shell. Sprinkle with chives and nutmeg.

Microwave, uncovered, on High for 7-9 minutes (rotating dish ¼ turn after every 4 minutes) or until centerjiggles slightly when plate is gently shaken. (Upon standing, center will set). Let stand, uncovered, for 10 minutes before serving.

"Sunset Microwave Cook Book", 1981, Lane Publishing Co.

Ham Roll-Ups

Servings: 24 Servings

Ingredients:

8 ounce Sliced ham (1 package)
1 bunch Green onions, whole
8 ounce Cream cheese, softened (1 package)

Preparation:

Spread sliced ham with cream cheese. Lay 1 onion along each slice edge and roll up. Chill until cheese is firm. Slice into ¾-inch pieces and arrange upright on plate. Recipe can be doubled or tripled. Makes 24 appetizer servings.

Ham Souffle

Servings: 6 Servings

Ingredients:

3 cub French bread,cubed
½ pound Cheddar cheese,cubed
3 cub Ham,cubed
1 can B & B mushrooms (1 cup)
1 small Can ripe olives,sliced
3 tablespoon Flour
1 tablespoon Dry mustard
Butter, melted
4 Eggs, beaten
3 cub Milk
Salt and pepper to taste

Preparation:

Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12" pans.Mix flour and mustard.Sprinkle over layer.Repeat until all is used.Pour a little melted butter over top.Beat eggs and milk together. Pour over mixture in pan.Sprinkle with salt and pepper.Refrigerate overnight.Remove 1 hour before baking.Bake 1 hour @ 350 degrees.
Serves 6.

Ham, Cheese, & Herb Baguette

Servings: 8 Servings

Ingredients:

1 ½ tablespoon Active dry yeast
1 ½ cub Warm water
1 tablespoon Honey
4 cub (approx.) unbleached whiteflour
½ teaspoon Salt (optional)
4 tablespoon Olive oil
1 ½ cub Cubed ham or pork
½ cub Freshly grated Parmesancheese
2 teaspoon Chopped fresh rosemary OR 1tsp crumbled dried
2 teaspoon Chopped fresh thyme OR 1 tspcrumbled dried
2 teaspoon Chopped fresh sage OR 1 tspcrumbled dried

Preparation:

...This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads...

generous grinding of black pepper

1. Place the yeast in a large mixing bowl. Mix in the warm water and honey and set aside in a warm spot for about 10 minutes, or until the yeast is dissolved and begins bubbling. (If the yeast does not bubble it is probably dead. Begin again, using fresh yeast.) Gradually sift the flour and salt into the yeast mixture, stirring constantly until the dough begins to pull away from the sides of the bowl.

2. Sprinkle some flour over a working surface and gently knead the dough for several minutes. Cut the dough in half and roll out one half into a rectangle (like a rectangular pizza) about 14 inches by 10 inches. Brush the dough with 1 ½ tablespoons of the olive oil.
Scatter half the ham over the surface, pressing it gently into the dough.. Sprinkle half the cheese on top and scatter half the herbs and a generous grinding of fresh black pepper over the dough. Using your hands, gently roll the dough lengthwise, into the shape of a long cigar. Lightly seal the edges of the dough. Place in a well-greased French bread pan (or on a well-greased cookie sheet) and cover with a clean tea towel.

3. Preheat the oven to 450 degrees F.

4. Make the second loaf. Place the two loaves of bread in a dry warm spot and let the sit, covered, for
15 minutes.

5. Just before baking, lightly brush the loaves with the remaining 1 tablespoon of olive oil. Place in the middle shelf of the hot oven and bake 20 to 25 minutes, or until the bread has a golden brown crust and sounds hollow when tapped on the bottom.

Serves 8. Makes 2 loaves.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991.
ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 5/93

Ham-Asparagus Brunch Bake

Servings: 10 Servings

Ingredients:

2 tablespoon Butter
3 tablespoon Sliced green onion
½ pound Fresh asparagus cut into ½-inch pieces (1 ½ cups)
6 Eggs
1/3 cub Milk
1 teaspoon Dried mustard
¼ teaspoon Salt
¼ teaspoon Pepper
2 cub Chopped cooked ham
6 ounce Shredded cheddar cheese

Preparation:

Preheat oven to 350 degrees F. Melt butter in large heavy skillet.
Cook onion and asparagus over medium heat about 3 minutes. Stir together in large mixing bowl eggs, milk, and seasonings. Place asparagus mixture and ham in well-buttered baking dish. Pour egg mixture over all. Bake 20 minutes. Sprinkle dish with cheese and bake an additional 10 to 15 minutes.

Yield: 10 servings Serving Size: ½ cup

Nutritional Information

per serving Calories 190 Total Fat 13 g Total Carbohydrates 3 g Protein 15 g Vitamin A 12 %DV Calcium 155 mg

Copyright American Dairy Association (Reprinted with permission)

Hamburger Fischsalat (Hamburg-Style Fish Sala

Servings: 4 Servings

Ingredients:

1 tablespoon Butter
1 pound White Fish Fillets; *
½ cub ;Hot Water
4 each Eggs; Large, Hard Cooked
2 each Pickles; Dill
1 tablespoon Capers

SAUCE:
2 tablespoon Mayonnaise
2 tablespoon Sour Cream
2 teaspoon Lemon Juice
1 teaspoon Mustard; Dijon-style
½ teaspoon Salt
¼ teaspoon Pepper; White

GARNISH:
1 each Egg; Large, Hard Cooked
4 each Beets; Canned, Slices

Preparation:

* Fillets may be fresh or frozen. They can include cod, turbot, or haddock. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++

Melt butter in a frypan. Place fish in frypan and pour hot water over fish. Bring to a boil, cover, lower heat and simmer gently for 10 minutes. Meanwhile slice the 4 hard cooked eggs and the pickles.
Drain fish, cool and cut into cubes. Prepare salad sauce by blending mayonnaise, sour cream, lemon juice, mustard, salt, and pepper. In a separate bowl gently mix fish cubes, egg and pickle slices and capers. Arrange fish mixture in individual dishes and spoon salad sauce over tops.
Chill for 30 minutes. To garnish, cut remaining egg into eight pieces and chop beet slices. Arrange garnish on each serving. Serve immediately.

Hamburger with Blue Cheese Filling (Uncle Ed'

Servings: 3 Servings

Ingredients:

H---FIXIN'S---
2 pound Lean ground beef.
2 ounce Blue cheese, aged; finely
Crumbled
4 Young green onions
2 tablespoon Sour cream.
½ teaspoon Finely ground black pepper.

Preparation:

FIXIN' THE FIXIN'S: 1. Combine cheese, which should be finely crumbled; the onion, minced, tops included; pepper and sour cream.
Mix well. 3. Divide meat into 8 equal portions, and press into thin patties of equal size. 4. Spread 1 heaping tbsp. of cheese mixture in the center of 4 of the meat patties, leaving ½ inch clear around the edges. 5. Place the remaining patties on top of each of the mixture covered patties. 6. Carefully press around the edges to seal them. 7. Grill over very hot charcoal, or close under a very hot broiler until done.

Comments: Serves two to four, depending on the degree of hunger. I can usually eat four, myself. These go well with mushrooms grilled with beer and butter.

Copyright 1995, Ed Swanzey, Uncle Ed's Grub Fixin's Politically incorrect cookin' for REAL MEN.

Hangtown-Fry Omelet

Servings: 4 Servings

Ingredients:

16 medium Oysters, shucked
Salt and pepper to taste
12 Eggs, beaten
2 cub Cracker crumbs
½ cub Butter (1 stick)
8 Bacon strips, cooked

Preparation:

Season oysters with salt and pepper; dip them into the beaten eggs then roll in cracker crumbs. Saute on both sides in 2 tablespoons melted butter, about 1 or 2 minutes per side. Melt 1 tablespoon butter in an omelet pan and when it begins to bubble, pour in enough of the eggs to cover the bottom. As soon as the bottom begins to set, add 4 oysters and roll up the omlet with the oysters inside.
Remove and keep warm. Repeat for the rest of the omelets. Garnish with the bacon strips and serve hot. Makes 4 omelets.

Hard Boiled Eggs

Servings: 1 Servings

Ingredients:

FROM MARGE CLARK:
teaspoon BOIL them... put theraw eggs in a pan of coldwater,
Bring them to a boil, assoon as the water startsto boil, cover
It, remove 'em from theheat and let them stand inthe hot water
For 20 minutes.
As soon as the 20 mins isup, drain the pan and letcold water
Run in it for severalminutes, until the eggsare chilled. the
Sudden, sustained chillingmakes the egg shrink morethan the
Shell does, thus drawingaway from the shell.
When you go to peel them,tap them lightly, all over.
I used to do aprox. 3 dozenfor Easter...it wassurprising if ONE
Of them was hard to peel.
****************************************************************

FROM CHRISTINE RUSS:
Caught your post about eggsand thought I would passalong some
Things I have learned aboutboiled eggs. One way tokeep from
Overcooking them is tobring them to a full boil,then cover with
A lid and turn off fire.Just let them set therefor 10 minutes

Preparation:

and they are cooked through with no gray around the yolk. To make them easy to peel just drain off all the hot water, shake them up in the pan to crack the shells, then rinse with cold water. The cold water gets through the cracks in the shell and makes the egg much easier to peel. Many times the shell just slips off. This method works about 95% of the time.
******************************************************* ******** From Bob Albert: I've experimented with boiling eggs, and this is what I do: Put the eggs in cold water. Bring to a boil at high heat, then back the heat down to where it just barely boils. From the moment of the start of the boiling, time 11 minutes for medium eggs; 13 minutes for jumbo. Then remove from heat and dump the water. Run the eggs under cold water for about 30 seconds and peel.
******************************************************* ******** From Sue Matthews: I put the eggs into cold water, cover the pan with a lid, and crank up the heat. When the water is at a turbulant boil, I turn off the heat and let the pan sit about 10 minutes, then flood the pan with cold water to cool the eggs (this rapid cooling prevents the ugly grey lines around the outside of the yolk). Cracking is a snap.... cover the pan and start shaking it back and forth... the eggs roll into each other and gently crack the shells... many will fall off right in the pan. Run the others under some cold water and the rest of the shells will fall off as well.
******************************************************* ******** From Melissa Mckenzie: My grandmother taught me an almost foolproof way to hard boil eggs. She always uses eggs that are a few days old, never fresh from the store that day (those tend to crack real easy). Then she would take a thumb tack (one kept especialy for this purpose) and carefully punch a small hole in the large end of the egg. She would then put the eggs in the bottom of a pot just large enough so that the eggs were touching each other and add cold water to just cover the eggs. By the way she does salt the water. You know the pour some in your palm until it looks right then dump it into the pot measuring method. She would then put the pot on the stove, bring the water to a boil, then put the cover on and turn the burner off. After about twenty minutes, she would run the eggs under cold water, crack the shell and peel.
******************************************************* ******** From Gigi Mcgrath: Run cold water over the hard-boiled eggs to cool, and then throw in a tray of ice cubes. Wait until they melt, then peel.
I've never had any trouble.

Hard Cooked Eggs with Salsa Cruda - Martha St

Servings: 6 Servings

Ingredients:

6 large Eggs
4 Tomatoes, peeled, seeded,and diced
2 Cloves garlic, peeled andfinely minced
1 ½ tablespoon Extra-virgin olive oil
Salt & freshly ground pepper
Dash of balsamic vinegar
10 Basil leaves, plus more forgarnish

Preparation:

1. Place eggs in a pan of cold water; bring to a boil. Simmer over low heat for 7 minutes. Drain and cover with cold water until cool enough to handle. Peel and chill until ready to use. This will give you an egg with a slightly soft center.

2. Combine tomatoes with garlic, oil, salt and pepper to taste, and vinegar. Tear basil leaves into pieces and stir in. Store, tightly covered, for up to 2 days.

3. Serve the eggs with the sauce, garnishing with whole basil leaves.

Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl

Hard-Cooked Eggs

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Wash eggs. Cover with boiling water. Simmer (keeping water at 185 F) 45 minutes. Remove from water. Serve at once. If the

hard-cooked eggs are to be used as a garnish, or combined with other foods, cool quickly by immersing in cold water. The Household Searchlight

Harold Mcgee's Pasteurized Eggs - Microwave

Servings: 1 Servings

Ingredients:

2 each Egg yolks 2 tb Water
2 teaspoon Lemon juice

Preparation:

Place yolks in 2 cup measure. Beat until well blended.

Add lemon juice. Beat again. (or vinegar)

Add water. Beat well.

Cover bowl or cup with saran (or a plate) and heat in micro until the surface of the egg yolk begins to heave. Count 8 or 10 seconds, remove the cup (bowl) and beat vigorously with a clean whisk until smooth. Discard whisk, quickly return to micro and heat again until it starts to heave.
Count 8 to 10 seconds again, remove and beat with clean whisk until smooth.

For standard Hollandaise recipe making about 2/3 to 1 cup of sauce you need 3 yolks instead of the standard 2. I counted 6 seconds in my MW (700W) for 2 yolks...8 seems ok for 3. Increase lemon juice to three tsp and water to three tbsp.

Harold McGee's (author of "On Food and Cooking") method of pasteurizing eggs prior to using them in dressings where raw eggs are required. I use this method regularly when making Hollandaise or a Caesar salad dressing.

AUTHOR: Harold McGee FROM: Barrie Joel Lax SOURCE: Food and Cooking DATE: /94 COMMENTS: Works well.

HARVEST RICE

Servings: 6 servings

Ingredients:

3 tablespoon Vegetable oil
1 cub Thinly sliced carrots
1 cub Sliced green onions including tops
2 cub Cooked brown rice
½ cub Seedless raisins
1 tablespoon Sesame seed
½ teaspoon Salt

Preparation:

Cook carrots in oil in large skillet over medium-high heat until tender crisp. Add onions and apples; cook 5 minutes. Stir in rice, raisins, sesame seed, and salt. Cook, stirring until thoroughly heated.

Each serving provides:
* 234 calories
* 3.1 grams protein
* 8.3 grams fat
* 38.8 grams carbohydrate
* 189 milligrams sodium
* 0 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

HARVEST VEGETABLE CURRY

Servings: 6 servings

Ingredients:

2 Carrots, sliced
2 cub Squash, cubed, peeled
2 cub Broccoli Florets
1 Sweet Red Pepper
1 Yellow Zucchini, wedged
1 Red Onion, wedged
1 cub Cooked Chickpeas
1 tablespoon Olive Oil
1 tablespoon Curry Powder
2 tablespoon Gingerroot, minced
1 teaspoon Cumin
3 Garlic Cloves, minced
¼ teaspoon Hot Pepper Flakes
¼ cub Chicken Stock
2 tablespoon Lemon Juice
3 cub Brown Rice, cooked
2 tablespoon Coriander, fresh, chopped

Preparation:

* Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock.
The hot pepper flakes are optional. Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp. Meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using them), stirring often, for 2 minutes. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce.
Serve over hot rice or couscous. Sprinkle with coriander or parsley. Serves 6. From The Gazette, 91/03/06.

Hash Brown Quiche

Servings: 1 Servings

Ingredients:

YIELD: 6 SERVINGS:
3 cub Hash browns, frozen shreddedloose-pack; thawed
1/3 cub Butter; melted
1 cub Ham; diced fully cooked
4 ounce Cheddar; shredded
¼ cub Bell pepper, green; diced
2 each Eggs
½ cub Milk
½ teaspoon Salt
¼ teaspoon Pepper

Preparation:

Press hash browns between paper towel to remove excess moisture.
Press into the bottom and up the sides of an ungreased 9" pie plate.
Drizzle with butter. Bake at 425 degrees F for 25 minutes. Combine the ham, cheese and green pepper; spoon over crust. In a small bowl, beat eggs, milk, salt and pepper. Pour over all. Reduce heat to 350 degrees F.; bake for 25-30 minutes or until a knife inserted near the center comes out clean. Allow to stand for 10 minutes before cutting.
Source: Taste of Home, October/November 1993 Shared by: Debra Young

Submitted By AF877@FREENET.CARLETON.CA (HARRY DODSWORTH) On SUN, 13 NOV 1994 054842 GMT

Hau Toei Chao Fan B1

Servings: 6 Servings

Ingredients:

¼ cub Peanut or other salad oil
4 Eggs; well-beaten
1 cub Chopped onion
10 ounce Frozen peas & carrots thawed
2 teaspoon Salt
4 cub Cold cooked rice
3 tablespoon Soy sauce
½ cub Diced cooked ham
2 Scallions; finely chopped

Preparation:

Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir-fry ½ munite until firm (same as scrambled eggs). Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1 minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham, scallions and egg; mix well and serve hot.

Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL

Hawaiian French Toast

Servings: 4 Servings

Ingredients:

4 Eggs
1 teaspoon Vanilla
1 tablespoon Maple syrup
1 tablespoon Sour cream
1 tablespoon Sugar
8 ounce Crushed pineapple
¼ cub Milk
8 slice Day-old bread,crusts trimmed
6 tablespoon Butter
Powdered sugar
Shredded coconut

Preparation:

In a blender, whirl eggs, vanilla, syrup, sour cream, sugar, pineapple and milk until smooth. Cut bread slices diagonally in half and arrange in a large shallow dish. Pour egg-pineapple mixture over bread; briefly, then turn to coat other side.In a large frying pan, over medium heat, melt about 2 T of the butter. Place a few pieces of soaked bread in pan and cook until browned on the bottom. Turn and brown other side. Use remaining butter as needed. Remove to a warm platter and keep warm in a 200 degree oven until all bread has been cooked. Dust with powdered sugar and sprinkle with shredded coconut.
From the "Sunset Brunch Cookbook", Lane Publishing Co.

HAWAIIAN TURKEY SALAD

Servings: 6 servings

Ingredients:

3 cub Cooked brown rice
2 cub Cooked turkey (coarsely chopped)
8 ounce Pineapple chunks in juice drain; reserve juice
8 ounce Sliced water chestnuts drained
1 medium Apple; unpeeled cored and chopped
1/3 cub Chopped macadamia nuts
½ teaspoon Salt
½ cub Plain yogurt
Lettuce leaves
¼ cub Shredded coconut; toasted

Preparation:

Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on lettuce leaves and garnish with coconut.

Each serving provides:
* 291 calories
* 17.4 g. protein
* 9.9 g. fat
* 33.6 g. carbohydrate
* 239 mg. sodium
* 35 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias

Hearty Egg Scramble

Servings: 1 Servings

Ingredients:

"Hearty Egg Scramble is afilling and flavorfuldish. The
Ham and potatoes arecomforting additions. Thecost for
This dish is estimated at$.94 [per serving]."
1/3 cub Chopped onion
¼ cub Chopped green pepper
¼ cub Butter or margarine
2 medium Potatoes, peeled, cookedand cubed
1 ½ cub Julienned fully cooked ham
6 each Eggs
2 tablespoon Water
dash Pepper

Preparation:

In a large skillet, cook onion and green pepper in butter until crisp-tender. Add potatoes and ham; cook and stir for 5 minutes. In a bowl, beat eggs, water and pepper; pour over ham mixture. Cook over low heat, stirring constantly, until eggs are set. Serves: 6 From:
"Taste of Home" Magazine, October/November 1994 Posted by: Debbie Carlson - Cooking

Submitted By THE ART OF JEWISH COOKING BY JENNIE GROSSINGER

HEARTY SOUP MIX

Servings: 1 servings

Ingredients:

1 package (14 oz)Dry Green Split Peas
1 package (14 oz) Alpahbet Macaroni
1 ½ cub Brown Rice
1 package (12 oz) Pearl Barley
1 package (12 oz) Lentils
4 cub Dry Minced Onion

Preparation:

Combine all ingredients in a large airtight container. Stir to evenly distribute ingredients. Label as Hearty Soup Mix. Store in a cool, dry place and use within 6 months. Shake well before using.

Makes about 12 ½ cups of mix. Hearty Soup Stock: Put 6 cups of water and 1 1/3 cups of mix in a large kettle or Dutch oven. Add 1 ½ T salt. Bring to a boil. Cover and simmer 1 to 1 ½ hours. Add 2 carrots, sliced, 1 or 2 stalks celery, chopped, 1 ½ cups cabbage, shredded, 2 (15 oz) cans of tomato sauce, 1 (24 oz) can vegetable juice cocktail, and if desired 1 lb lean cooked ground beef or leftover cooked beef. Simmer 20 more minutes, until vegetables are cooked.

Makes 6 to 8 servings.

HEARTY SOUP MIX AND STOCK

Servings: 6 servings

Ingredients:

Hearty soup mix
1 (14 oz) pkg dry green split
Peas
1 (12-oz) pkg pearl barley
1 (14-oz) alphabet macaroni
1 (12-oz) pkg lentils
1 ½ cub Brown rice
4 cub Dry minced onion
Hearty soup stock
1 1/3 cub Hearty soup mix (above)
2 Sl Carrots
2 Stalks celery, chopped
1 ½ cub Cabbage, shredded
2 cans tomato sauce
1 ounce can vegetable juice
1 pound Ground beef, cooked (opt)

Preparation:

HEARTY SOUP MIX: Combine ingredients in a large airtight container. Stir to evenly distribute ingredients. Label container. Store in a cool, dry place. Use within 6 months. Shake before using.
Makes about 12- ½ cups of Hearty Soup Mix. HEARTY SOUP STOCK: Put 6 cups water in a large kettle or Dutch oven. Add 1-1/3 cups Hearty Soup Mix and salt.
Bring to a boil. Cover and simmer 1 to ½ hours.
Add carrots, celery, cabbage, tomato sauce, and vegetable juice cocktail.
Add cooked ground beef or other leftover meat, if desired. Simmer 20 more minutes, until vegetables are cooked. YIELD: 6 to 8 Servings.

Hearty Spam Breakfast Skillet

Servings: 1 servings

Ingredients:

2 cub Frozen diced or shredded -strips (12 oz.)potatoes 1 ct Frozen fat free egg product,
½ cub Chopped onion -thawed (8 oz.) OR
¼ medium Green bell pepper, cut into 4 Eggs
1 Inch strips ¼ t Dried basil
1 medium Red or yellow bell pepper, ⅛ t Saltcut into 1 inch strips ⅛ t Pepper
2 teaspoon Oil 6 dr Hot pepper sauce
1 can Spam, cut into julienne ¼ c Shredded cheese

Preparation:

In a large non-stick skillet, cook onion, peppers and potatoes in oil over medium heat 5 minutes, stirring constantly. Add Spam; cook and stir 5 minutes. In a small bowl, combine egg product, basil, salt, pepper and hot pepper sauce; blend well. Pour over mixture in skillet. Cover. Cook over medium-low heat 8-12 minutes or until set. Sprinkle with cheese; remove from heat. Serves 6.

Nutritional Information Per Serving: Calories 294, Protein 17g, Carbohydrate 17g, Fat 18g, Cholesterol 50mg, Sodium 725mg.

SOURCE:*The Great Taste of Spam Cookbook, By Hormel Foods Corp. POSTED BY:
Jim Bodle

Helen's Holiday Float

Servings: 15 Servings

Ingredients:

2 quart Whole milk
5 Eggs
1 ¼ cub Sugar
¾ cub Flour, plain
1 teaspoon Vanilla extract
2 tablespoon Whiskey or Extract
2 tablespoon Brandy or Extract
1 tablespoon Nutmeg

Preparation:

Scald all but ½ cup milk in top of a large double boiler. Separate eggs. In a large bowl, beat yokes well while adding 1 cup sugar and flour sifted together and ½ cup cold milk. Add hot milk slowly to mixture, stirring well. Put back into double boiler and cook until thickened, stirring constantly. Remove from heat, add wiskey, brandy and vanilla. Place nutmeg on bottom of a large baking bowl. Beat egg whites while slowly adding 10 tablespoons sugar until foam peaks.
Place on top of custard mix. Bake at 350F about 10 minutes or top turns golden brown. Chill before serving.

Hell's Eggs (Hotter Than Your Normal Deviled

Servings: 20 Servings

Ingredients:

10 large Hard cooked eggs; sliced in
;half lengthwise
1 cl Garlic
2 Serrano chilies; seeded and
;minced
1 teaspoon Fresh lemon juice
2 teaspoon Dried mustard powder
¼ teaspoon Cayenne powder
¼ teaspoon Pure chili powder
¼ teaspoon Paprika
½ teaspoon Salt
1 teaspoon Cilantro; chopped (coriander
1 teaspoon Chives; chopped

Preparation:

Remove yolks from eggs and put in mixing bowl with all ingredients except chives and egg white halves. . Mash ingredients until completely mixed and then refill egg white halves with mixture.
Garnish with chives sprinkled across filled eggs.

source: Michael Bowers (bowers@elsie.ucdavis.edu) via Fidonet echo Chili-Head

MMed by earl.cravens@mgmtsys.com

Henny Youngman's Cheese Blintzes

Servings: 14 Servings

Ingredients:

BATTER:
1 cub Milk ½ ts ;Salt
2 tablespoon Vegetable oil ¾ c All-purpose flour

FILLING:
2 cub Cottage cheese (16 oz) ¾ ts ;Salt
2 tablespoon Sugar 3 Large eggs
1 tablespoon Unsalted butter; melted Unsalted butter; melted
1 teaspoon Vanilla 1 Egg; lightly beaten

Preparation:

To make batter, put eggs, milk, oil, & salt in a blender container. Blend well. Add flour & blend until just combined, scraping down sides once.
Brush & 8-inch frying pan w/melted butter. Pour in 2 to 3 Tb batter, tilting pan so the batter flows to coat bottom. Use just enough batter to make a thin pancake. Cook until edges begin to turn golden. Shake pan to loosen pancake. Quickly turn pancake out onto a paper towel, browned side up. Repeat w/remaining butter & batter, stacking the cooked pancakes between sheets of paper towel. Combine all the ingreds for the filling in mixing bowl. Arrange pancake, browned side up, & place a heaping spoonful of filling just above center. Fold sides toward middle, overlapping edges.
Fold down the top to seal in filling, then roll pancake to make a neat little packet. Arrange blintzes, seam side down, on a heated griddle or in a large skillet brushed w/butter. Cook until browned, turning once. Makes 14 to 18 blintzes. From The Brooklyn Cookbook by Stallworth & Kennedy

Henny Youngman's Cheese Blintzes

Servings: 14 Servings

Ingredients:

BATTER:
1 cub Milk
2 tablespoon Vegetable oil
½ teaspoon ;Salt
¾ cub All-purpose flour

FILLING:
2 cub Cottage cheese (16 oz)
2 tablespoon Sugar
1 tablespoon Unsalted butter; melted
1 teaspoon Vanilla
¾ teaspoon ;Salt
3 Large eggs
Unsalted butter; melted
1 Egg; lightly beaten

Preparation:

To make batter, put eggs, milk, oil, & salt in a blender container.
Blend well. Add flour & blend until just combined, scraping down sides once. Brush & 8-inch frying pan w/melted butter. Pour in 2 to 3 Tb batter, tilting pan so the batter flows to coat bottom. Use just enough batter to make a thin pancake. Cook until edges begin to turn golden. Shake pan to loosen pancake. Quickly turn pancake out onto a paper towel, browned side up. Repeat w/remaining butter & batter, stacking the cooked pancakes between sheets of paper towel. Combine all the ingreds for the filling in mixing bowl. Arrange pancake, browned side up, & place a heaping spoonful of filling just above center. Fold sides toward middle, overlapping edges. Fold down the top to seal in filling, then roll pancake to make a neat little packet. Arrange blintzes, seam side down, on a heated griddle or in a large skillet brushed w/butter. Cook until browned, turning once.
Makes 14 to 18 blintzes. From The Brooklyn Cookbook by Stallworth & Kennedy

Herb Crepes with Goat's Cheese Stuffing

Servings: 6 Servings

Ingredients:

2 large Eggs
120 g Plain (all-purpose) flour
1 pinch Salt
Pepper; freshly ground
3 dl Milk
2 tablespoon Cold water
Few chives; snipped
1 small Handful of parsley
Some fresh tarragon leaves
2 Sprigs of fresh dillweedFilling
450 g Goat's cheese; rind removed
2 Egg whites

Preparation:

(Units: 100 g = 3 ½ oz; 1 dl = 3 ½ fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)

(Two crepes per person for a first course, serve with the tomato sauce)

Break the eggs into a liquidizer or food processor and add the flour, salt and pepper to taste. Whiz, gradually adding the milk and water.
Add the snipped chives, which unless snipped just wrap themselves around the blades, and the other herbs and whiz until the herbs are fine. Pour the crepe batter into a jug and leave to stand for half an hour.

To cook the crepes, melt a small amount of butter, about 1 ½ ts, in a crepe or omelette pan, and swirl it over the surface of the pan.
Pour in just enough batter to cover the bottom of the pan, swirling the batter around so that the crepe will be as thin as possible. Over a moderate heat, cook for about 30 seconds, then turn the crepe over using a small palette knife or spatula and your fingers.

As they are cooked, stack the crepes with a piece of greaseproof (wax) paper between each, to prevent them sticking together.

For the filling, put the cheese into a food processor with the egg whites and whiz until smooth.

Put a generous teaspoonful of filling in the middle of each crepe and fold into a fat rectangle. Put the stuffed crepes into an oiled or buttered heatproof dish and brush them with melted butter. Bake in a preheated moderate oven 180 oC for 20 minutes.

From: Claire Macdonald, Lady Macdonald's Scotland, Bulfinch Press Book, 1990, ISBN 0-8212-1809-3

Typed for you by Rene Gagnaux @ 2:30½12.19 Submitted By

Herb Omelet

Servings: 2 Servings

Ingredients:

3 medium Eggs
½ teaspoon Crushed garlic
1 tablespoon Water
½ teaspoon Chopped parsley
½ teaspoon Chopped chives
½ ounce Butter
Salt and pepper to taste

Preparation:

Beat eggs lightly and add water, parsley, chives, garlic and seasonings.

Heat butter in non-stick skillet until it begins to foam. Pour in egg mixture, using the back of fork in stroking motion. Over medium heat, shake pan gently from side to side until mixture is light but firm.
Titl pan and fold omelet in half.

Typed by Delores E. Rowe

Herb Yogurt Cheese

Servings: 1 Servings

Ingredients:

2 cub Low Fat Yogurt
½ teaspoon Dried Thyme Leaves
½ teaspoon Dried Basil Leaves
½ teaspoon Salt
¼ teaspoon Fresh Ground Pepper

Preparation:

Stir all ingredients together gently in a small bowl until blended.
Line a sieve with a double layer of cheesecloth or paper towels.
Place sieve over a bowl, allowing at least 2 inches between bottom of sieve and bottom of bowl. Spoon yogurt mixture into sieve and place bowl with sieve in refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons. From: Syd's Cookbook.

Herbed Beef Patties

Servings: 4 Servings

Ingredients:

1 ¼ pound Lean ground beef
3 tablespoon ;Cold water
½ teaspoon Garlic salt
1 teaspoon Dried oregano leaves
1 dash Each black pepper & paprika
All-purpose flour
1 Egg; slightly beaten
¼ cub Fine seasoned bread crumbs
2 tablespoon Butter or margarine

TOPPING:
1 cub Spaghetti sauce
¾ cub Grated Cheddar cheese
2 tablespoon Parmesan cheese
1 tablespoon Chopped fresh herbs such asbasil, sage, oregano orthyme

Preparation:

In a bowl, combine ground beef, cold water, garlic salt, oregano, pepper and paprika. Mix to blend well. Divide meat into even pieces.
Shape each piece into a patty about ¾" thick. Coat patties with flour. Let sit for a few minutes. Then dip patties into beaten egg and into bread crumbs. Brown patties on both sides in butter in a skillet.

Arrange patties in a shallow baking dish. Pour a little spaghetti sauce over patties. Sprinkle with grated cheese. Pour the rest of the spaghetti sauce over patties.

Bake at 400 F. for about 25 minutes or until patties are hot and cheese has melted. Sprinkle with herbs and serve.

Posted by Angela on WWiVNet. Electronic format by Cathy Harned.

Herbed Biscuit Egg Bake

Servings: 4 Servings

Ingredients:

Herbed biscuit crust:
2 cub Flour
1 tablespoon Baking powder
1 teaspoon Salt
1 ½ teaspoon Dried thyme
1 teaspoon Dried crushed rosemary
1 tablespoon Garlic powder
1 teaspoon Lemon pepper
6 To 7 tablespoons shortening
2/3 -¾ cup milk
FILLING:
7 Eggs
1 Onion, chopped
2 cub Lightly steamed broccoli
Flowerets
1 cub Grated cheddar cheese
1 teaspoon Garlic powder
½ teaspoon Dried tarragon
½ teaspoon Dried thyme
½ teaspoon Lemon pepper
½ teaspoon Salt (optional)

Preparation:

1. To make biscuit crust: Into bowl, sift flour, baking powder, and salt. Add the garlic powder, lemon pepper, thyme, and rosemary. With pastry blender or 2 knives, used scissor-fashion, cut in shortening until mixture is like coarse corn meal. Make well in center; pour in ½ cup milk. With fork, mix lightly and quickly. Add enough more milk to form dough, just moist enough to leave sides of bowl and cling to fork as ball. Knead a few times, working gently, until a dough is formed.

2. Press the biscuit dough into an 8" x 8" inch pan, lining bottom and sides. Depending upon how thick you want the crust, there may be a little left over -- it can be used for biscuits baked on the side or as a crust for a smaller individual dish.

3. Lightly cook the chopped onions -- either steam, saute, or cook in the microwave for a few minutes. Spread the onion over the dough in the pan.

4. In a bowl, mix the eggs, tarragon, thyme, garlic powder, lemon pepper, and salt if desired. Pour into crust.

5. Add the broccoli flowerets to the egg mixture in the crust.
Sprinkle the cup of grated cheddar cheese over the top. Bake in a 400 degree oven for 35-40 minutes.

Note: You can vary the ingredients by using different vegetables, cheeses, or meats in the filling. You can also substitute your favourite herbs in the crust.

Herbed Cheese Tarts

Servings: 24 Servings

Ingredients:

1/3 cub Fine dry bread crumbs orfinely crushed zwieback
8 ounce Pkg cream cheese, softened
¾ cub Cream-style cottage cheese
½ cub Shredded Swiss cheese
1 tablespoon All-purpose flour
¼ teaspoon Dried basil, crushed
⅛ teaspoon Garlic powder
2 Eggs

Preparation:

nonstick spray coating dairy sour cream (optional) sliced or slivered pitted ripe olives, red caviar OR chives (optional) roasted red papper OR pitted ripe olive cutouts* (optional)

For crust, spray twenty-four 1 ¾ inch muffin cups with nonstick spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat. Shake pans to remove excess crumbs. Set aside.

In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder. Beat with an electric mixer on medium speed just till fluffy. Add eggs; beat on low speed just till combined. Do not overbeat.

Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture. Bake in a 375 degree F oven for 15 minutes or till centers appear set. (Tarts will puff during baking, then deflate as they cool.) Cool in pans on wire racks for 10 minutes. Remove from pans.
Cool thoroughly on wire racks.

To serve, spread tops with sour cream. Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs. Makes 24 tarts.

TO REFRIGERATE:

Bake and cool tarts as directed, except do not spread with sour cream or top with garnish. Cover and chill kin the refrigerator for up to 48 hours. Let tarts stand at room temperature for 30 minutes before serving. Spread with sour cream and garnish as directed.

TO FREEZE:

Bake and cool tarts as directed, except do not spread with sour cream or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm. Transfer to a freezer container or bag. Seal, label, and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as directed.

* Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves, stars, or other decorative shapes out of the roasted red peppers and pitted ripe olives.

From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted by: Karin Brewer, Cooking Echo, 6/92

Herbed Deviled Eggs

Servings: 6 Servings

Ingredients:

6 Hard-cooked eggs ¼ ts Dill weed
3 tablespoon Dry curd cottage cheese ⅛ ts Garlic powder
2 tablespoon Low-fat plain yogurt Dash of hot pepper sauce
1 tablespoon Finely chopped onion Salt & pepper to taste,
1 teaspoon Prepared Dijon mustard Optional
½ teaspoon Dried parsley

Preparation:

Cut eggs in half. Put half of yolks in small bowl; reserve remaining yolks for another use or feed to dog.

With fork, mash yolks together with the cottage cheese and yogurt. Stir in remaining ingredients. Season with salt and pepper, if desired. Fill halves. Chill before serving.

Adapted from Indianapolis Star
3 April 1996 Submitted
by John Hartman Indianapolis, IN 1996

HERBED LENTILS & RICE

Servings: 1 batch

Ingredients:

4 ounce Swiss cheese; shredded divided (1 cup total)
¾ cub Dried lentils washed and sorted
¾ cub Onion; chopped
½ cub Brown rice; uncooked
3 ½ cub Canned chicken broth diluted
¼ cub Burgundy or other dry redwine
½ teaspoon Dried whole basil; crushed
¼ teaspoon Salt
¼ teaspoon Dried whole oregano
¼ teaspoon Dried whole thyme
⅛ teaspoon Garlic powder
⅛ teaspoon Pepper

Preparation:

Combine ½ cup cheese and remaining ingredients in a large bowl; stir well. Pour mixture into an ungreased 2-quart casserole. Cover and bake at 350 F. for 2 hours, or until lentils are tender, stirring occasionally.
Uncover and sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese melts.

Yield: 6 to 8 servings.

From _Tidewater on the Half Shell_ by The Junior League of Norfolk-Virginia Beach, VA. In _America's Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc., 1989. Pp. 214-215. ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.
Submitted By CCH@SALATA.COM (CATHY HARNED) On 10 JAN 96 153034 -0800

HERBED LENTILS AND RICE

Servings: 4 servings

Ingredients:

2 2/3 cub Chicken or vegetable broth
¾ cub Dry lentils
¾ cub Chopped onion
½ cub Brown rice
¼ cub Dry white wine
½ teaspoon Dried basil, crushed
¼ teaspoon Salt
¼ teaspoon Dried oregano, crushed
¼ teaspoon Dried thyme, crushed
⅛ teaspoon Garlic powder
⅛ teaspoon Pepper
½ cub Shredded Swiss cheese
8 Thin strips (2 oz)Swiss cheese

Preparation:

Combine the chicken or vegetable broth, lentils, onion, uncooked brown rice, wine, basil, salt, oregano, thyme, garlic powder, pepper, and shredded Swiss cheese. Turn mixture into an ungreased 1 ½-qt casserole with a tight-fitting lid. Bake, covered, in a 350x oven for 1 ½ hours or till lentils and rice are done, stirring twice.
Uncover casserole; top with the Swiss cheese strips. Bake two to three minutes more or till cheese melts. If desired, garnish the top of the casserole with watercress or springs of parsley.

HERBED RICE

Servings: 4 servings

Ingredients:

2 tablespoon Light vegetable oil
2 Onions, chopped
2 Cloves garlic, chopped
1 cub Uncooked brown rice
2 ½ cub Water
2 teaspoon Dill weed
½ teaspoon Thyme
½ teaspoon Salt
½ teaspoon Black pepper
1 tablespoon Butter

Preparation:

In a medium size pot, heat the oil. Add onions, garlic, and rice, and saute for 5 min. stirring frequently. Add the water, herbs, salt, pepper and butter. Stir til it is all mixed together. Bring to a boil, then reduce heat and simmer, covered for about 40 minutes, or until the water is absorbed. Check after 30 min. if there is a lot of water left, remove the cover and finish the cooking. Let the cooked rice stand in the pot, covered for 15 minutes.
~--

Herbed Stuffed Eggs #1

Servings: 6 Servings

Ingredients:

1 1/3 cub Fresh bread crumbs
8 medium Hard-cooked eggs
3 tablespoon Butter
¼ cub Minced fresh herbs *
Salt
Freshly ground pepper
2/3 cub Grated Parmesan cheese
2/3 cub All purpose flour
2 Eggs beaten to blend

Preparation:

vegetable oil for deep frying

Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake crumbs for about 10 minutes to dry.

Peel eggs, halve and separate yolks from whites. Melt butter in heavy small skillet over low heat. Add herbs and stir until wilted, about 1 minute. Cool slightly. Mash yolks in small bowl. Stir in herb mixture. Season with salt and generous amount of pepper. Spoon herbed yolk mixture into egg whites.

Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in flour, then beaten egg; roll in bread crumbs, coating thoroughly.
Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours ahead.)

Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels. Sprinkle with salt and serve.

*Combine parsley with sage, rosemary or basil.

Herbed Stuffed Eggs #2

Servings: 24 Servings

Ingredients:

12 Eggs; hard boiled
2 tablespoon Pimentos; finely chopped
½ cub Garlic & Herb cheese spread
¼ cub Dijon mustard
¼ cub Mayonnaise
Scallions; sliced for garnish
¼ cub Scallions; finely chopped

Preparation:

Halve eggs lengthwise. Scoop out yolks into a large bowl; set egg white halves aside. Mash yolks; blend in cheese spread, mayonnaise, scallions, pimentos and mustard until smooth.

Spoon or pipe yolk mixture into egg white halves. Garnish with sliced scallions and serve.

Source: Readers Digest, April 1993 Typed by .\\ichele

Herbed Summer Vegetables

Servings: 1 Batch

Ingredients:

¼ cub Mixed fresh herbs* loosely packed
8 ounce Feta cheese
3 tablespoon Olive oil
1 pound Yellow patty-pan squash trimmed, cut vertically in ¼" thick slices
8 ounce Green beans; trimmed cut diagonally in ½" pieces
1 pound Tomatoes*; cored coarsely chopped
Salt and pepper; to taste
¼ cub Fresh dill; loosely packed

Preparation:

*Oregano, basil and chives.

**Ripe tomatoes are essential to this dish, but beyond that, try any vegetable available. Loomis also suggests trying asparagus, fava beans, baby turnips, baby bok choy, scallions or garlic shoots in this recipe.

Mince mixed herbs. Crumble the feta cheese in a small bowl, drizzle it with 2 tb. of olive oil, and stir in the minced herbs until thoroughly incorporated. Set aside.

Heat remaining 1 tb. olive oil in a wok or large heavy skillet over medium-high heat. When oil is hot but not smoking, add the squash and cook, stirring constantly, until it begins to soften, 3 to 4 minutes.
Add the beans; toss to mix. Cook, stirring constantly, until they begin to turn a vivid green, 3 to 5 minutes. Add tomatoes and cook, stirring constantly, until squash is translucent, beans are bright green and crisp-tender, and tomatoes have softened, 4 to 5 minutes.
Season with a little salt and a generous amount of pepper. Remove from heat.

Mince dill and add it to the vegetables, mixing well so that it is evenly distributed. Transfer vegetables to a warmed serving platter, distribute the seasoned feta cheese on top, and serve immediately.

Yield: 4 to 6 servings.

From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing Company, Inc., 1991. Pp. 252-253. ISBN 0-89480-772-2.
Electronic format by Cathy Harned.

Herbolace Pie

Servings: 6 Servings

Ingredients:

1 Shortcrust pastry 4 Eggs (see note) 2 tb Milk (or more)
6 ounce Curd cheese Fresh mint, parsley & chives
4 ounce Cottage cheese Beaten egg to glaze
2 ounce (generous) mature cheddar

Preparation:

*Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat.

Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture. Add salt, pepper and the milk.

Use half the pastry to line a pie plate measuring about 8 ½ inches across the top. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each. Season the eggs with a pinch of salt, a good grinding of pepper and scatter more herbs over the top--at least 3 tablespoons of mint and perhaps 1 of chives.

Cover with remaining pastry. Seal, flute, glaze and make a few steam slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C) gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes.
Cool for 5-10 minutes before serving with a tomato salad or a green salad.

Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias

HIDDEN VEGETABLE SOUP

Servings: 5 servings

Ingredients:

1 small Onion, chopped
2 small Carrots, chopped
2 Celery stalks, chopped
1 Green or red pepper,
Chopped
½ Head green cabbage chopped
1 Or more cloves garlic
28 ounce Can chopped or crushed
Tomatoes
2 cub Tomato or tomato-vegetable
Juice (more or less)
1 cub Salsa
1 cub Raw brown rice, mostly
Cooked (you can use
Leftover)
Herbs and pepper to taste--I
Usually use oregano and
Basil
Supermarket grade Balsamic
Vinegar

Preparation:

Puree the onion, carrots, celery, green pepper, cabbage, and garlic (not all at once!) in a blender, using as much tomato juice as necessary to aid the process. Combine with tomatoes, salsa and herbs, and cook about 15 or 20 minutes. If the rice is partially cooked, add it with everything else; if fully cooked, add near the end of cooking. If the soup is too thick for your taste, add tomato juice or water. Just before serving, stir in a little balsamic vinegar.

I serve this as a main dish, along with bread. Probably makes about 5 or 6 servings.

Jane Colman, jane@netcom.com. Fatfree Digest [Volume 10 Issue 49], Sept.
29. 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

HOLIDAY LOAF (HELEN)

Servings: 12 servings

Ingredients:

3 ½ cub Brown rice, cooked
½ cub Wild rice, cooked
2 cub Soy milk
4 cub Bread crumbs
2 cub Walnuts, chopped
3 cub Onion, finely chopped
2 cub Celery, finely chopped
4 tablespoon Parsley, chopped
4 tablespoon Soy sauce, low sodium
2 teaspoon Basil, fresh or dry
½ teaspoon Sage
½ teaspoon Paprika
2 each Dash pepper
½ teaspoon Salt (optional)
6 teaspoon Egg replacer
4 tablespoon Water

Preparation:

Prepare rice (begin with ⅞ cup brown and ⅛ cup wild, uncooked and add to 2 cups boiling water). I just used my rice cooker and cold water and it turned out great. Make cashew milk using ½ cup cashews blended with ½ cup water. Dissolve egg replacer in 2 Tbsp water.

Place all ingredients into large bowl and mix together well. Press firmly into nonstick loaf pan and bake at 350 degree oven for 1 hour.

Place serving plate on top and turn over letting loaf drop out onto plate.
Serve with mushroom gravy, entered separately.

Helpful Hints: Makes a great stuffing. Also can be served as "sloppy Joe" covered with marinara

The Holiday Loaf is really delicous, but I would most definately consider this a rich, feast day type of food. That is why I only serve in on Thanksgiving.

Posted by Helen/MCveggie. MM Input by S.Smith34/Sue

HOLIDAY STUFFED PORK ROAST

Servings: 6 servings

Ingredients:

¾ cub Slivered almonds
2 tablespoon Butter or margarine
¾ cub Sliced green onions
¾ cub Chopped celery
4 cub Cooked brown rice
¾ cub Orange juice; divided
2 tablespoon Grated orange peel
1 tablespoon Diced crystallized ginger divided
½ teaspoon Salt
1 Boneless pork loin roast(3-½ lbs.), rolled & tied
1 teaspoon Dried rosemary; crushed
¼ teaspoon Cracked black pepper
16 ounce Cranberry sauce (canned)
1 Orange; peeled & sectioned

Preparation:

Cook almonds in butter in large skillet over medium-high heat until brown.
Add onions and celery; cook until vegetables are tender crisp. Stir in rice, ½ cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast, and spoon rice mixture lengthwise between loins.
Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer does not touch stuffing or fat. Bake at 325 F. for 1-½ hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well.
Simmer over medium heat 25 minutes, stirring occasionally. Brush about ½ cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 F. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry sauce.

Makes 6 to 8 servings

Source: Seasonal Inspirations for Rice
Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

Hollandaise Sauce

Servings: 1 Cup

Ingredients:

½ cub Butter 4 T Boiling water
1 ½ tablespoon Lemon juice ⅛ t Salt
3 Egg yolks ⅛ t Cayenne

Preparation:

Melt the butter slowly and keep warm. Warm the lemon juice. Have water boiling. In a double boiler, whisk egg yolks continuously until they start to thicken. Add the water 1 T at a time, whisking until thickened between each addition. Then beat in the lemon juice. Add the salt and cayenne then beat in the butter and continue whisking until thick. Serve immediately.

Hollandaise Sauce - Adventures in Microwave C

Servings: 1 Servings

Ingredients:

¼ cub (½ stick) butter or
Margarine
¼ cub Half-and-half
2 Egg yolks, beaten
1 tablespoon Lemon juice or vinegar
¼ teaspoon Salt
Dash ground red pepper

Preparation:

1. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 1 minute at High). Add half-and-half, egg yolks, lemon juice, salt and red pepper; mix thoroughly. Cook uncovered 2-½ minutes at Medium, or until sauce is thickened; stir.

2. Remove from oven and beat until light.

Yield: ¾ cup

SOURCE: Adventures in Microwave Cooking

Hollandaise Sauce/low-Fat

Servings: 6 Servings

Ingredients:

LIZ JONES VXRF36B:
2 tablespoon Liquid Butter Buds 1 tb Flour
1 cub Boiling water 2 ea Egg Beaters; beaten
12 teaspoon Lite salt; opt 1 x Juice of ½ lemon

Preparation:

Combine Butter Buds and flour in a sauce pan. Add boiling water, stirring constantly. Cook over low heat. Beat Egg Beaters, salt and lemon juice together. Add some of the first mixture to this before slowly adding to the Butter Buds, flour, and water. Cook until the spoon is well coated. This is delicious, easy to make, and will keep well. It is just as good warmed over as it is fresh off the stove. Yields: 1 ½ cups = 6- ½ cup servings. Per serving: Fat: 0g; Calories: 12; Protien: 1.2g; Cholesterol:
0mg; Carbohydrate: 1.47g; Sodium: 16mg Source: "Butter Busters" by Pam Mycoskie - 1992

HOLY TOFU MOLE!

Servings: 4 servings

Ingredients:

1 small Head of garlic
½ teaspoon Olive oil
3 Fresh poblano chiliesOR- pasilla chilies
½ cub Raw, shelled pumpking seeds
10 ounce Canned tomatillos; drained
½ cub Fresh cilantro, chopped
½ cub Chicken or vegetable stockOR- Water
1 ½ pound Extra firm, low-fat tofu
¼ cub Tamari
3 cub Cooked brown rice

Preparation:

Preheat oven to 375 F. Remove loose, papery skin from garlic and cut in half crosswise. Rub cut surfaces with oliv ol. Wap garlic in foil and bake 35 to 40 minutes until garlic is soft. Set aside until cool enough to handle. Squeze garlic cloves from their skins.

Remove stems and seeds from chilies. Roast chilies under broiler, turning frquntly, untl skin is evenly blistred and slightly charred. Place chiliesna apr agan lt oo. Remove skins from chilies and rinse.

Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes. Do not brown.

Transfer seeds to a small bowl, then set aside to cool.

Grind pumpkin seeds to a fine meal in a food processor or blender. Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth. Heat sauce in a medium skillet and add stock. Simmer 10 minutes.

Slice tofu ½-inch thick. Brush tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side. Serve tofu on a bed of rice topped with mole sauce.

Calories per serving: 497 Grams of fat: 17 Percent fat calories: 32 Cholesterol: 0 mg Grams fiber: 8.4

Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias

Honey Vanilla Cheesecake

Servings: 16 Servings

Ingredients:

FILLING:
4 ounce Reduced-fat cream cheese
16 ounce Low-fat cottage cheese
1 cub Fat-free ricotta cheese
2 tablespoon Cornstarch
1 cub Honey
1 tablespoon Vanilla extract
1 cub Fat-free egg substitute
Pureed raspberries, or strawberries, if desired
Sugar (as topping, if desired)
1 Gingersnap crust (below)

GINGERSNAP CRUST:
32 Old Fashioned crisp gingersnap cookies, crushed
2 tablespoon Sugar
1 Egg white

Preparation:

CHEESECAKE In a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below). Bake 20 minutes at 300 degrees then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing. Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired. Makes 16 servings. GINGERSNAP CRUST Combine thoroughly in food processor or blender gingersnap cookies and sugar. Add egg white, blending until mixture is moisened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.

HONEY, HOW COME THE RICE LOOKS AS THOUGH IT'S GOT DIRT ..

Servings: 4 servings

Ingredients:

1 ½ cub Long grain brown rice
1 can Beef consomme (10 oz)
1 can French onion soup (10 oz)
1 can Sliced mushrooms, notdrained (4 oz)
1 Stick butter, cut into bits

Preparation:

FULL TITLE : Honey, How Come the Rice Looks as Though It's Got Dirt In It? Because It's "Dirty Rice," That's Why.

From Alvena Miranda.

In a medium size oven baking dish combine rice, beef consomme, French onion soup and mushrooms. Stir all ingredients together, then dab butter bits on top. Cover and bake at 350'F. for 60 minutes. Don't peek!

Hoppel Poppel

Servings: 2 Servings

Ingredients:

½ cub Leftover lean pork
3 large Eggs
4 tablespoon Unsalted butter
¼ cub Chopped white onions
2/3 cub Diced leftover peeledpotatoes
1 tablespoon Heavy cream
½ teaspoon Chopped fresh dill
¼ teaspoon Salt (or to taste)
⅛ teaspoon Freshly ground black pepper
2 Sprigs dill

Preparation:

1. Remove the pork and eggs from the refrigerator approximately 45 minutes before proceeding to the next steps.

2. Melt the butter in a medium sized or large skillet over low to moderate heat. Add the onions and saute them for about 1 minute, stirring constantly.

3. Add the potatoes and saute for about 3 minutes. Stir frequently.

4. Add the pork and saute for about 3 minutes. Stir frequently.

5. Break the eggs in a bowl and add to them the cream, chopped dill, salt, and pepper. Beat this mixture as you would for a standard omelet.

6. Pour the egg mixture over the potatoes, meat, and onions in the skillet. Cover the skillet, reduce the heat to low, and cook the preparation for about 5 minutes, or until the eggs have set.

7. Slide the 'Hoppel Poppel' onto a warm plate of the same size.
Securely hold the plates together and quickly but carefully invert them so that the more attractive browned side of the 'Hoppel Poppel' is face up.

8. Garnish the 'Hoppel Poppel' with the dill sprigs. Cut it at the table into pizza style wedges. Serve immediately.

Serves 2.

From: GREAT PEASANT DISHES OF THE WORLD by Howard Hillman ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983. Posted by: Karin Brewer, Cooking Echo, 7/92

HOPPIN' JOHN SALAD VEGAN & <T>

Servings: 1 servings

Ingredients:

WHOLESOME HARVEST:
1 ¼ cub Cooked or canned (rinsed
And drained) black-eyed
Peas
1/3 cub Chopped onion
6 tablespoon Distlled white vinegar
1 ½ cub Cooked brown rice
2 tablespoon Water
1 ounce pkg. frozed chopped
Spinach, thawed and well
Drained
¼ teaspoon Pepper
2 tablespoon Baco Bits (optional)

Preparation:

In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined.

In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend.
Sprinkle on the Baco Bits (if you use them), toss again, and serve.

Note: I've never made this with the Baco Bits and think it is just fine without them.

Note 2: One of these days I'm going to have to try to redeem my reputation as a cook and submit a <T>-ed recipe more complicated than "Dump all this stuff together and put it in the refrigerator"!!

From: "Hayes Theiling Dorton, MPL Corporation" <hayes@mplvax.mpl.com> Fatfree Digest [Volume 9 Issue 19] July 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

HOPPIN' JOHN SALAD, VEGAN AND <T>

Servings: 1 servings

Ingredients:

WHOLESOME HARVEST:
1 ¼ cub Cooked or canned (rinsed
And drained) black-eyed
Peas
1/3 cub Chopped onion
6 tablespoon Distlled white vinegar
1 ½ cub Cooked brown rice
2 tablespoon Water
1 ounce pkg. frozed chopped
Spinach, thawed and well
Drained
¼ teaspoon Pepper
2 tablespoon Baco Bits (optional)

Preparation:

In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined.

In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend.
Sprinkle on the Baco Bits (if you use them), toss again, and serve.

Note: I've never made this with the Baco Bits and think it is just fine without them.

Note 2: One of these days I'm going to have to try to redeem my reputation as a cook and submit a <T>-ed recipe more complicated than "Dump all this stuff together and put it in the refrigerator"!!

From: "Hayes Theiling Dorton, MPL Corporation" <hayes@mplvax.mpl.com> Fatfree Digest [Volume 9 Issue 19] July 10, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

Horseradish Cheese Spread

Servings: 2 Servings

Ingredients:

1 pound Processed cheese, cut intocubes
1 cub Mayonnaise
½ cub Horseradish

Preparation:

assorted crackers

Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl.
Chill. Serve with crackers. Makes about 2-½ cups.

Origin: Margie Wampler, in Reminisce March/April 1993 Shared by:
Sharon Stevens

Hot Brie with Toasted Almonds

Servings: 20 Servings

Ingredients:

1 cub Slivered Blanched Almonds
1 (8-in.) Wheel Brie
Sesame Crackers (Optional)

Preparation:

Sprinkle toasted almonds evenly over Brie. When ready to serve, place on wooden plank or board with handle and bake at 350øF until Brie begins to bulge around sides and is hot. Serve with sesame crackers, if desired. Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times

Hot Brie with Toasted Almonds

Servings: 20 Servings

Ingredients:

1 cub Slivered Blanched Almonds Sesame Crackers (Optional)
1 (8-in.) Wheel Brie

Preparation:

Sprinkle toasted almonds evenly over Brie. When ready to serve, place on wooden plank or board with handle and bake at 350øF until Brie begins to bulge around sides and is hot. Serve with sesame crackers, if desired.
Created by: Sheila Ricci, Beverly Hills (C) 1992 The Los Angeles Times

Hot Cheese Dip

Servings: 8 Servings

Ingredients:

7 ounce Can minced clams, drained
¼ cub Green pepper, finely chopped
4 Scallions, finely chopped
2 drop Tabasco sauce
10 ounce Sharp cheese spread
Garlic salt, to taste.

Preparation:

1. Combine all ingredients in a deep, 1 ½-quart, heat- resistant, non-metallic casserole. 2. Heat, uncovered, in Microwave Oven 5 minutes or until cheese melts. Stir at the end of each minute. 3.
Serve very hot with crisp corn chips for dipping. Makes 1 ½ cups.

Hot Crab Dip #1

Servings: 8 Servings

Ingredients:

1 pound Crabmeat
8 ounce Cream Cheese, Softened
1 medium Onion, Finely Diced
2 teaspoon Horseradish
1 tablespoon Milk
2 tablespoon Worcestershire Sauce (Opt.)
Salt And Pepper
Almonds, Sliced

Preparation:

Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350øF until bubbly, 20 to 30 minutes.
Sliced Almonds may be sprinkled on top before baking. Serve with crackers.

Hot Cross Frittata

Servings: 4 Servings

Ingredients:

½ Red bell pepper, cut into
8 lengthwise strips
½ Green bell pepper,chopped
½ cub (¼" slices) zucchini
1 Green onion,thinly sliced
1 teaspoon Olive oil
½ teaspoon Basil leaves
1 cub Shredded Provolone cheese
Muenster or Mozzarella
Cheese,divided use
½ cub Milk
4 Eggs
Salt free seasoning, such
As Parsley Patch

Preparation:

Place red bell pepper strips,chopped green bell pepper,zucchini onion,olive oil and basil in a 9" pie plate.Cover with vented plastic wrap and microwave on high for 2 to 3 minutes.Remove red bell pepper strips;set aside.Sprinkle half the cheese over vegetables in pie plate;set remaining cheese aside. Measure milk into a 4 cup glass measure.Microwave on high for 1 minute or until hot.Beat eggs into milk and pour over vegetables in pie plate.Sprinkle with remaining cheese.Using red bell pepper strips,form four "X" on top of frittata.Sprinkle with salt free seasoning. Rotating twice during cooking,microwave on 70 percent (medium high) for 8 to 10 minutes or until center is set.Makes 4 servings

Hot Roquefort Canapes

Servings: 8 Servings

Ingredients:

3 ounce Package cream cheese
¼ cub Roquefort cheese, crumbled
¼ cub Finely chopped walnuts
¼ teaspoon Dry mustard
½ teaspoon Worcestershire sauce
Crackers or melba toast
Chopped walnuts

Preparation:

1. Place cream cheese in a small, heat-resistant, non-metallic bowl and heat, uncovered, in Microwave Oven 30 seconds or until cheese is soft. 2. Add Roquefort cheese, chopped walnuts, mustard and Worcestershire sauce; stir to blend. 3. Spread cheese mixture on crackers. Arrange a maximum of 10 canapes on a large paper plate or heat-resistant, non-metallic serving platter lined with a paper or cloth napkin. 4. Heat, uncovered, in Microwave Oven 45 seconds to 1 minute or until cheese beggins to melt. 5. Top with a piece of walnut and serve hot. Variation: Blue cheese, sharp Cheddar cheese or any strong-flavored cheese may be substituted for the Roquefort cheese.

HOT THAI SALAD

Servings: 5 servings

Ingredients:

1 package EDEN Bifun Rice NoodlesOR any Udon, Soba or Specialty Noodles
½ medium Red pepper, diced
½ medium Green pepper, diced
1 Green onion; thinly sliced
⅛ cub Fresh parsley, chopped
1 tablespoon Sesame seeds lightly toasted
1 tablespoon EDEN Hot Pepper Sesame Oil
2 tablespoon EDEN Brown Rice Vinegar
2 tablespoon EDEN Mirin
⅛ teaspoon LIMA Sea Salt

Preparation:

Cook pasta as package directs, rinse and drain. Chop pasta coarsely, if desired. Add vegetables and sesame seeds. Prepare dressing. Pour into salad. Mix well. Serve chilled.

Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>

Hot Turkey Salad

Servings: 4 Servings

Ingredients:

1 cub Mayonnaise
2 tablespoon Lemon juice
½ teaspoon Salt
2 tablespoon Grated onion
2 cub Cooked turkey
2 cub Chopped celery
½ cub Sliced almonds
½ cub Grated sharp Cheddar cheese
Crushed potato chips

Preparation:

1. In a large mixing bowl, blend all ingredients together, except the ½ cup grated cheese and crushed potato chips. 2. Place turkey mixture in a shallow, heat-resistant, non- metallic 8-inch square baking dish. Sprinkle top with grated cheese and potato chips. 3.
Heat, uncovered, in Microwave Oven 6 minutes or until cheese melts.
Variation: Shrimp, tuna or chicken may be substituted for turkey.

Hot Water with Salt

Servings: 1 Servings

Ingredients:

1 cub Cold water or 8 ounces warmwater
2 tablespoon Salt which can either be seasalt or regular salt

Preparation:

Put the water on the stove, heat and then add the salt.

How To Cook Eggs To Perfect 10

Servings: 1 Servings

Ingredients:

No ingredients

Preparation:

A hard-cooked egg is an example of elegant simplicity in both colour and shape. Deep yellow plays on pure white; a perfect sphere sits near the centre of a polished oval.

The clean lines of hard-cooked egg cut in half are a pleasing counterpoint to a tumble of crisp summer greens. Yet cooking an egg perfectly is not always an easy task. Wrinkles on the surface, a dented end or a pitted surface caused by trying to peel a recalcitrant egg can easily spoil its impact.

Cracked shells are often a problem; egg white oozes through the crack, so that hardened wrinkles then mar the surface.

The best way to avoid cracking the shell is, before cooking, to place the eggs in a saucepan and cover them with lukewarm water. This elminates the rapid expansion of the air inside the shell that results when cold eggs hit boiling water.

Beginning with a moderate temperature, this allows the air in the egg to expand gradually. In fact, you can watch some air spiralling out in pinpoint bubbles from the pores at the larger end of the shell.
Its escape elminates the buildup of pressure.

Bring the water to the boil, cover the saucepan, then remove it from the heat. Let the eggs bask in the hot water for 15-20 minutes, before cooling them under cold water.

When eggs are cooked at temperatures below the boiling point, they're tender. Eggs that have been boiled are rubbery because their proteins have been over-coagulated by temperatures that are too high.

Sometimes the air pocket at the wide end of the egg becomes enlarged, giving the solidified white a concave end. This happens because as an egg ages, its air pocket grows larger, taking up more space in the shell. A dented end results.

You can test an egg for freshness before cooking by submerging it in a bowl of water. The freshest eggs have only a small air pocket and sink to the bottom and lie on their sides. Older eggs will stand large-end up in the water. This kind of egg is better for baking where its final appearance isn't important.

Often you'll end up with a gouged surface when you try to peel a very fresh egg, because the membranes surrounding the white cling tightly to the shell. Peeling a fresh egg while it's still warm from cooking makes the shell considerably easier to remove.

If hard-cooked eggs are to be stored for several days, however, leave the shalls on.

Older eggs that are hard-cooked are easier to peel even when cold, because as eggs age, they become more alkaline, which reduces the grip between the membranes.

The Inquisitive Cook, The Gazette, June 5th, 1996

Personal observation: I keep a small tack near the stove to puncture the membrane-end of an egg before boiling. It helps when peeling the egg and prevents cracking.

Flo Thompson

How To Make Perfect Hard Cooked Eggs

Servings: 1 Servings

Ingredients:

No Ingredients Found

Preparation:

Place the eggs in a saucepan that comfortably holds the number you are cooking. Fill the pan with just enough cold water so that the water come about 1 inch over the tops of the eggs. bring the pan of water to a boil Turn off the heat and cover the pan. Let stand for 15 mintues. Drain the eggs and immediately place them in a bowl of cold water. Then the eggs have cooled, gently crack them on a hard, flat surface to loosen the shells. Starting at the large end where there is an air space, peel off the shell and the thin white membrane. Dip the egg in cold water occasionally to help.

If you don't know if an egg is hard cooked or raw, simply spin it on a flat surface. If it wobbles, it's cooked; if it spins evenly, it's raw. Origin: Cooking with Regis & Kathie Lee. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-12-94 (1211)

Huevos (Mexican Poached Eggs)

Servings: 2 Servings

Ingredients:

2 each Onions, chopped
2 each Cloves garlic, diced
1/3 cub Olive oil
2 each Tomatoes, chopped
2 ½ teaspoon Chili
6 each Eggs
½ cub Natural cheddar cheese,grated
2 each Tortillas

Preparation:

In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese. Serves 2. Courtesy of Shareware RECIPE CLIPPER 1.1

Huevos Con Chorizo

Servings: 4 Servings

Ingredients:

6 ounce Chorizo sausage links
1 Onion small/chopped
1 Pepper;small/chopped
1 tablespoon Butter
8 Eggs
1 tablespoon Water
8 Flour tortillas;
2 cub Cheddar cheese;grated
1 cub Salsa

Preparation:

Melt butter in skillet. If chorizo casing is easy to remove, peel it off and crumble sausage into large skillet. If not, cut chorizo into thin slices. Cook over medium-low heat with onion and green pepper for about 5 minutes. Remove excess fat. Whisk eggs with water. Reduce heat to low, pour eggs over chorizo mixture in the pan, and cook, stirring almost constantly, until set. Divide egg mixture among tortillas, rolling tortillas around the filling. Place seam side down in a large baking dish and sprinkle with cheese. (Can be made about an hour ahead.) Warm salsa in saucepan over low heat. Preheat broiler. Place dish under element and broil until cheese is melted and bubbly, 30 to 60 seconds. Serve with salsa spooned over. Note:
Mexican sausages or chorizos are widely available. You could substitute lengths of spicy Polish or Italian sausage.

Huevos En Rabo De Mestiza/poached Eggs in Tom

Servings: 8 Servings

Ingredients:

1/3 cub Oil
2 medium Onions; thinly sliced
2 pound Canned whole tomatoes
7 ounce Canned whole green chiles, cut into strips
2 cub Water
1 teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Black pepper
8 Eggs
3 ounce Monterey Jack cheese cut into 8 slices

Preparation:

Heat oil in large, deep skillet. Add onions and cook until tender but not browned. Place tomatoes in blender or food processor and blend until chopped but not pureed. Add tomatoes and chiles to onion and cook 5 minutes. Add water, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto small plate and slide into hot water mixture carefully so as not to break yolk. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese is melted.

(C) 1992 The Los Angeles Times

Huevos Mexicanos

Servings: 2 Servings

Ingredients:

2 Onions, chopped
2 Cloves garlic, diced
1/3 cub Olive oil
2 Tomatoes, chopped
2 ½ teaspoon Chili
6 Eggs
½ cub Cheddar cheese, grated
2 Tortillas

Preparation:

In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese.

Huevos Ranchero Casserole Souffle

Servings: 12 Servings

Ingredients:

1 ½ tablespoon Unsalted butter; softened
6 Bell peppers, about 6" long
12 Eggs; separated
4 cub Shredded Cheddar cheese
2 cub Fresh or frozen corn kernels
1 cub Milk
2 Fresh jalapeno peppers seeds & membranes removed and minced, -=OR=- Use pickled jalapenos tha have been rinsed and prepared the same way
1 teaspoon Salt; or to taste
Freshly ground black pepper
6 cub Purchased or homemade salsa warmed

Preparation:

PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish. Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole. Fill a medium-size saucepan or skillet halfway with water and bring it to a boil. Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes. Remove and blot them very dry with paper towels. Let them cool completely and then line the bottom of the casserole with them.
Separate the eggs into 2 large bowls. Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper. Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended.
Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven. Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes. Reduce the heat to 325F and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes. Test by inserting a knife into the center. It should come out almost clean. Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles. Serve each portion with some salsa spooned on top.

JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

Huevos Rancheros

Servings: 6 Servings

Ingredients:

8 ounce Chorizo Sausage; Bulk
1 Vegetable Oil
6 each Corn Tortillas; *
1 ¼ cub Casera Sauce; Warm, **
6 each Eggs; Large, Fried
1 ½ cub Cheddar Cheese; Shredded

Preparation:

* The Tortillas should be 6 to 7 inches in diameter. ** See Sowest 2 for recipe. Cook and stir the sausage until done; drain and set aside. Heat ⅛-inch of oil in an 8-inch skillet over medium heat just until hot. Cook the tortillas, one at a time, in the oil until crisp, about 1 minute each; drain on paper towels. Spread each tortilla with 1 Tbls of the warm Casera Sauce, ¼ cup of the sausage, another Tbls of sauce and ¼ cup of the cheese and serve hot after repeating the same process on the other 5 tortillas.

Huevos Rancheros #2

Servings: 6 Servings

Ingredients:

1 can (32 oz) refried beans
1 teaspoon Tabasco pepper sauce
1 Dozen eggs
Butter or margarine
½ pound Shredded Monterey JackCheese
1 package Corn tortillas

SALSA:
Leaves from 10 sprigsCilantro, minced
2 Ripe tomatoes,chopped
1 Jalapeno pepper, thinlySliced
2 tablespoon Chopped onion
½ Avocado, finely diced

Preparation:

Combine all ingredients for salsa;set aside.Heat refried beans in a saucepan with Tabasco sauce;keep warm. Fry eggs in butter or margarine to desired doneness.Lay 2 tortillas on each plate.Place one fried egg on each tortilla.Top with refried beans,cheese and salsa.Serve immediately.Serves 6.

Huevos Rancheros (Mexican Eggs)

Servings: 1 Servings

Ingredients:

FROM: ARIZONA COOKBOOK:
1 cub Green chili salsa
4 ounce Longhorn cheese
4 each Corn tortillas
4 each Eggs
Oil and butter for frying

Preparation:

Dip tortillas in heated oil and remove quickly. Set tortillas on baking pan to keep warm. In a frying pan, panfry eggs in butter until the whites are set but the yolks are still soft. Put a friend egg on each tortilla. Heat salsa and spoon over each egg. Sprinkle grated cheese on top. Slip baking pan under broiler until cheese melts.
(Variation: try adding heated refried beans on the tortilla, before topping with eggs, salsa and cheese.) Courtesy of Shareware RECIPE CLIPPER 1.0

Huevos Rancheros (Ranch-Style Eggs)

Servings: 6 Servings

Ingredients:

SAUCE:
3 tablespoon Vegetable oil
1 cub Onions; finely chopped
½ teaspoon Garlic; finely chopped
5 medium Tomatoes; peeled, seeded and
;and finely chopped, or
;substitute 1 2/3 cups
;chopped, drained, canned
;Italian plum tomatoes
3 Canned serrano chilies;
;drained, rinsed in cold
;water and finely chopped
½ teaspoon Sugar
1 teaspoon Salt
Black pepper; freshly ground
2 tablespoon Fresh coriander; finely
;chopped
1/3 cub Vegetable oil
12 Fresh tortillas
6 tablespoon Butter
12 Egg
1 large Ripe avocado; peeled, pitted
;and sliced thin
; (see guacamole)

Preparation:

In a heavy 2 to 3 quart saucepan, heat 3 tablespoons of vegetable oil over moderate heat until a light haze forms above it. Add the onions and garlic, and cook, stirring frequently, for 4 or 5 minutes, or until the onions are soft and transparent but not brown. Stir in the tomatoes, chilies, sugar, salt and a few grindings of black pepper. When the mixture comes to a boil, reduce the heat and simmer uncovered, stirring occasionally, for 15 minutes, or until most of the tomato juices have evaporated and the sauce is a thick puree.
Then add the coriander, turn off the heat, and cover the pan to keep the sauce warm.
In one or two comales or heavy 8 inch skillets, fry the tortillas in the following fashion: Heat 2 tablespoons of the oil in a skillet over high heat until a light haze forms above it. One at a time, fry the tortillas for 1 or 2 minutes on each side, or until they are slightly golden, replenishing the oil 1 or 2 teaspoons at a time when necessary. As you proceed, transfer the finished tortillas to a double thickness of paper towels to drain.
Place 2 tortillas side by side on each of 6 individual heated plates. Over moderate heat, melt 3 tablespoons of the butter in a heavy 10 to 12 inch skillet. When the foam subsides fry the eggs, 6 at a time ( using the remaining butter for the second batch), until the whites are set and the yolks still soft. Separate them with a spatula and carefully place an egg on each tortilla. Spoon a 1 inch ring of the hot sauce around each egg, garnish with the slices of avocado, and serve at once. Present the extra sauce in a small serving bowl.

22 of 108

Time/Life 'Foods of the World', Recipes: Latin American Cooking

Earl Cravens earl.cravens@mgmtsys.com

Huevos Revueltos a la Mexicana (Mexican Scram

Servings: 4 Servings

Ingredients:

6 Extra-large eggs
Sea salt to taste
4 tablespoon Melted lard or safflower oil
1 cub Finely chopped, unpeeledtomatoes
3 tablespoon Finely chopped white onion
4 Chiles serranos, finelychopped

Preparation:

Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)

SERVES 4

This is the simplest and most popular way of cooking eggs in the Mexican manner.

Break the eggs into a bowl and just mix (do not beat) with the salt.
Heat the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed. Stir in the eggs and continue stirring and turning them over until the eggs are set ~ about 4 minutes. Serve immediately with corn tortillas.

Recipe from "The Art of Mexican Cooking" by Diana Kennedy

HUMMUS TAMALES

Servings: 9 servings

Ingredients:

1 Basic Masa Dough recipe
18 Corn husks

FILLING:
3 cub Chickpeas; cooked
½ cub Sesame tahini
6 tablespoon Vinegar, brown rice
3 Garlic cloves; minced
3 tablespoon Parsley, fresh; chopped
2 tablespoon Tamari

Preparation:

To make filling:

Blend filling ingredients in a food processor to make a thick paste. Add a bit of water, if necessary, to achieve desired consistency.

Fill and cook tamales according to "Tamales: Basic Procedure".

Per serving (2 tamales): 468 cal; 7 g prot; 401 mg sod; 83 g carb; 10 g fat; 0 mg chol; 95 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

Hungarian Stuffed Eggs

Servings: 6 Servings

Ingredients:

6 Hard-cooked eggs
1/3 cub Cooked ham; finely chopped
¾ teaspoon Dry mustard
¼ teaspoon Salt
¼ teaspoon Pepper
3 ½ tablespoon Thick sour cream
1 tablespoon Butter; melted
Paprika

Preparation:

Cut each egg in half length-wise. Remove yolks to a bowl and mash them with a fork. Mix in minced ham, mustard, salt and pepper. stir in the sour cream. fill the whites with the yolk mixture. Serve hot or cold.

To heat, arrange eggs filled side up in a baking dish. Brush the eggs with the melted butter and sprinkle them with paprika. Place in a 375 oven for 5 min to warm through. Serve with forks or cut into halves and use toothpicks inserted into each section.

Variations:

Anchovy stuffed eggs: Sub 3 to 6 anchovy fillets for the ham and omit the salt.

Mushroom stuffed eggs: Omit the ham and decrease the sour cream to 2 ½ tb. Finely chop a ¼ lb of cleaned mushrooms and cook slowly in a small skillet in a little butter until browned and tender. add to the egg yolk mixture and proceed.

From the Culinary Arts Institute Cooking Magic Series: Hungarian Cookbook. Posted by Jim Weller. Submitted By JIM WELLER

Ile Flottante (Molded Floating Island)

Servings: 6 Servings

Ingredients:

1 cub Heavy cream combined with ⅛ Teasp. salt
1 cub Milk 4 Egg yolks, beaten
½ cub Granulated sugar ¼ Teasp. vanilla extract
1 Tablesp. flour

Preparation:

CUSTARD SAUCE:

Day before:

1. In double boiler, heat cream.

2. Combine sugar, flour, and salt. Add to egg yolks; beat until well-mixed.

3. Stir some of hot cream mixture into egg yolks; mix well. Stir egg mixture into the remaining cream mixture in double boiler.

4. Cook over hot water, stirring constantly, about 15 min. or until mixture is thickened and coats spoon. Remove from heat.

5. Add vanilla; cover surface with waxed paper; refrigerate overnight.

MERINGUE: 4 egg whites Granulated sugar ⅛ teasp. salt ¼ teasp. cream of tartar 1 teasp. vanilla extract

Several hours before serving:

1. Let egg whites stand at room temperature 1 hr.

2. Start heating oven to 350ø F. Butter a 1 ½-qt. mold or 4 to 6 custard cups; then sprinkle lightly with a little granulated sugar.

3. In large bowl, beat egg whites until foamy; add salt and cream of tartar; continue beating until soft peaks form; gradually add 1 cup sugar, beating well after each addition. Continue beating until stiff peaks form.

4. Stir in vanilla. Turn egg-white mixture into prepared mold or custard cups; set in pan of hot water. Bake mold 30 min., custard cups, 15 min.

5. Unmold at once onto large serving plate or into individual serving dishes; meringue will shrink slightly. Refrigerate until ready to serve.

CARAMEL SYRUP: Several hours before serving:

In large, heavy frying pan or skillet, spread ¼ cup granulated sugar in a thin layer. Heat slowly over low heat, until sugar is melted and golden in color. Then, very, very slowly, stir in 3 tablesp. hot water. Continue to heat syrup until slightly thickened and all sugar lumps are dissolved. (If syrup becomes too thick to pour, reheat over hot water.)

To serve:

Pour custard sauce around meringue or meringues. Top with all of caramel syrup; garnish with strawberries. Makes 6 servings.

Impossible Asparagus Pie

Servings: 6 Servings

Ingredients:

-Waldine Van Geffen, VGHC42A
1 can Water Chestnuts, Drain, Chop
Coarsely 8oz
1 package Frozen Cut Asparagus, Thaw,
Drain Well 10oz or
1 package Frozen Broccoli Spears, Thaw
Drain, Cut 1" Pieces 10oz
2 ounce Chopped Pimientos, Drained
½ cub Chopped Onion
1 ½ cub Shredded Sharp Cheddar
Cheese
1 ½ cub Milk
3 Eggs
¾ cub Bisquick
½ teaspoon Garlic Salt
¼ teaspoon Pepper
2 ounce Chopped Pimientos, Drained

Preparation:

Heat oven to 400~. Lightly grease 10" pie plate. Reserve ¼ C of the water chestnuts. Layer asparagus (or broccoli), remaining water chestnuts, 1 jar of pimientos, the onion and cheese in plate. Beat remaining ingredients except reserved water chestnuts and 1 jar pimientos until smooth, 15 seconds in blender on high or 1 minute with electric mixer on high. Pour into plate. Bake until golden brown and knife inserted in center comes out clean 40 to 45 minutes.
Cool 5 minutes. Garnish with water chestnuts and pimientos.

Impossible Bacon Breakfast Pie (Quiche)

Servings: 4 Servings

Ingredients:

1 pound Bacon 1 c Bisquick
1 can Green Chili (chopped) 6 oz Sour cream
1 cub Grated cheese (Jack) 3 Eggs
1 ½ cub Milk 1 Salt & Pepper to taste

Preparation:

Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min)

Impossible Bacon Breakfast Pie (Quiche)

Servings: 4 Servings

Ingredients:

1 pound Bacon
1 can Green Chili (chopped)
1 cub Grated cheese (Jack)
1 ½ cub Milk
1 cub Bisquick
6 ounce Sour cream
3 Eggs
1 Salt & Pepper to taste

Preparation:

Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish.
Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min)

Impossible Breakfast Pie (Quiche)

Servings: 4 Servings

Ingredients:

1 pound Sausage (bulk)
1 Green onion bunch, chopped
1 cub Mozzerella, grated
1 ½ cub Milk
1 cub Bisquick
6 ounce Sour cream
3 Eggs
1 Salt & pepper to taste

Preparation:

Brown, drain and crumble sausage. put in bottom of 11X7 greased pan.
Top with onions and cheese. Put rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until tests done with knife.

Impossible Cauliflower Quiche

Servings: 4 Servings

Ingredients:

Salt
Boiling Water
2 cub Thinly Sliced Cauliflorets
ounce or
1 package Frozen Cauliflower, Thaw,
Drain 9oz
1/3 cub Chopped Onion
½ cub Chopped Green Pepper
1 cub Shredded Colby Cheese 4oz
1 cub Milk
½ cub Bisquick
3 Eggs
½ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes. Drain; place in greased 9" pie plate.
Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake at 375~ degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving.

Source: Waldine Van Geffen

Impossible Cheesecake

Servings: 6 Servings

Ingredients:

¾ cub Milk
2 teaspoon Vanilla
2 Eggs
1 cub Sugar
½ cub Bisquick
2 package Cream cheese;softened;cubed

CHEESECAKE TOPPING:
1 cub Sour cream
2 tablespoon Sugar
2 teaspoon Vanilla

Preparation:

Heat oven to 350. Grease a 9" pie plate. Beat milk, vanilla, eggs, sugar and baking mix in blender on high. Add cream cheese. Cover and blend on high 2 min. Pour into pie plate. Bake 40-45 min.or til center is set; cool.Mix Cheesecake topping;carefully spread over top.
Serve with canned pie filling or fresh fruit if desired. HIGH ALT:
Bake 45-50 min. ~--

Impossible Cherry-Custard Pie

Servings: 8 Servings

Ingredients:

21 ounce Cherry pie filling
1 ½ cub Milk
¼ cub Butter; softened
1 ½ teaspoon Vanilla
4 Eggs
¾ cub Sugar
½ cub Bisquick

Preparation:

Heat oven to 400. Grease 10" pie plate. Drain pie filling, reserving syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries evenly over top. Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min. Serve with warm reserved syrup and , if desired, sweetened whipped cream. NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase baking time to 35-40 min. ~--

Impossible Garden Vegetable Pie

Servings: 6 Servings

Ingredients:

2 cub Broccoli OR CauliflowerFresh, chopped
½ cub Onion; chopped
½ cub Green pepper; chopped
1 cub Cheddar cheese; shredded
1 ½ cub Milk
¾ cub Bisquick or baking mix
3 Eggs
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Preheat oven to 400F. Lightly grease pie plate (10"x1 ½") Cook broccoli till almost tender; drain thoroughly*. Mix broccoli, onion, green pepper in pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with hand beater or till smooth. Pour in pie plate. Bake till golden brown and knife inserted in centre comes out clean; approx. 35 - 40 minutes. Let stand 5 minutes before cutting.
Garnish with tomato slices and parsley.

*1 pk (10 oz) frozen chopped broccoli (thawed) or cauliflower thawed and drained may be substituted for the fresh. Do NOT cook.

Impossible Garden Vegetable Pie

Servings: 6 servings

Ingredients:

2 cub Brocolli OR Cauliflower 1 ½ c MilkFresh, chopped ¾ c Bisquick or baking mix
½ cub Onion; chopped 3 Eggs
½ cub Green pepper; chopped 1 ts Salt
1 cub Cheddar cheese; shredded ¼ ts Pepper

Preparation:

Preheat oven to 400F. Lightly grease pie plate (10"x1 ½") Cook brocolli till almost tender; drain thoroughly*. Mix brocolli, onion, green pepper in pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with hand beater or till smooth. Pour in pie plate. Bake till golden brown and knife inserted in centre comes out clean; aprrox. 35 - 40 minutes. Let stand 5 minutes before cutting. Garnish with tomato slices and parlsey.

*1 pk (10 oz) frozen chopped brocolli (thawed) or cauliflower thawed and drained may be substituted for the fresh. Do NOT cook.

Source Unknown

Impossible Ham & Swiss Pie

Servings: 6 Servings

Ingredients:

2 cub Ham ; cooked, smoked cut up
1 cub Cheese; Swiss, shredded
1/3 cub Green onion; chopped or onion, chopped
2 cub Milk
4 Eggs
1 cub Bisquick or baking mix
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Heat oven to 400F. Grease pie plate, 10x1 ½" inches. Sprinkle ham, cheese nad onions in plate. beat remaining ingredients till smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate.
Bake till golden brown or till knife inserted in centre comes out clean, 35 to 40 minutes. Cool 5 minutes. from _The Best of Bisquick_

Impossible Ham & Swiss Pie

Servings: 6 Servings

Ingredients:

2 cub Ham ; cooked, smoked 2 c Milk cut up 4 Eggs
1 cub Cheese; Swiss, shredded 1 c Bisquick or baking mix
1/3 cub Green onion; chopped or ¼ ts Salt onion, chopped ⅛ ts Pepper

Preparation:

Heat oven to 400F. Grease pie plate, 10x1 ½" inches. Sprinkle ham, cheese nad onions in plate. beat remaining ingredients till smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake till golden brown or till knife inserted in centre comes out clean, 35 to 40 minutes.
Cool 5 minutes. from _The Best of Bisquick_

Impossible Ham and Swiss Pie

Servings: 6 Servings

Ingredients:

2 cub Ham ; cooked, smoked 2 c Milk cut up 4 Eggs
1 cub Cheese; Swiss, shredded 1 c Bisquick or baking mix
1/3 cub Green onion; chopped or ¼ ts Salt onion, chopped ⅛ ts Pepper

Preparation:

Heat oven to 400F. Grease pie plate, 10x1 ½" inches. Sprinkle ham, cheese nad onions in plate. beat remaining ingredients till smooth, 15 seconds in blender or 1 minute with hand beater. Pour into plate. Bake till golden brown or till knife inserted in centre comes out clean, 35 to 40 minutes.
Cool 5 minutes. from _The Best of Bisquick_

Impossible Ham Salad Pie

Servings: 6 Servings

Ingredients:

½ package Peas; frozen, 10 oz size
1 cub Ham; finely chopped cooked
1 cub Cheddar cheese; shredded
1 cub Milk
½ cub Mayonnaise
1 ½ teaspoon Munstard; prepared
¾ cub Bisquick baking mix
3 Eggs

Preparation:

Preheat oven to 400F. Lightly grease pie plate 10x1 ½". Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate. Beat remaining ingredients till smooth, 15 sec in blender on high speed or 1 minute with hand beater. Pour in pie plate. Bake till golden brown and knife inserted halfway bewteen centre and edge comes out clean 30 to 35 minutes. Let stand 5 minutes before cutting.

from _Creative Recipes with Bisquick, Vol. II_

Impossible Ham Salad Pie

Servings: 6 Servings

Ingredients:

½ package Peas; frozen, 10 oz size ½ c Mayonnaise
1 cub Ham; finely chopped cooked 1 ½ ts Mustard; prepared
1 cub Cheddar cheese; shredded ¾ c Bisquick baking mix
1 cub Milk 3 Eggs

Preparation:

Preheat oven to 400F. Lightly grease pie plate 10x1 ½". Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.
Beat remaining ingredients till smooth, 15 sec in blender on high speed or 1 minute with hand beater. Pour in pie plate. Bake till golden brown and knife inserted halfway bewteen centre and edge comes out clean 30 to 35 minutes. Let stand 5 minutes before cutting.

from _Creative Recipes with Bisquick, Vol. II_

Impossible Italian Pie

Servings: 4 Servings

Ingredients:

1 pound Sausage (bulk) 1 c Bisquick
1 Green onion bunch, chopped 6 oz Sour cream
1 cub Mozzerella, grated 3 Eggs
1 ½ cub Milk -Salt & pepper to taste

Preparation:

Brown, drain and crumble sausage. put in bottom of 11X7 greased pan. Top with onions and cheese. Put rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until tests done with knife.

Impossible Italian Pie

Servings: 4 Servings

Ingredients:

1 pound Sausage (bulk)
1 Green onion bunch, chopped
1 cub Mozzerella, grated
1 ½ cub Milk
1 cub Bisquick
6 ounce Sour cream
3 EggsSalt & pepper to taste

Preparation:

Brown, drain and crumble sausage. put in bottom of 11X7 greased pan.
Top with onions and cheese. Put rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until tests done with knife.

Impossible Mushroom Pie

Servings: 6 Servings

Ingredients:

1 tablespoon Butter
1 tablespoon Oil
2 cub Mushrooms; sliced
½ cub Green onions; chopped
1 cub Swiss cheese; shredded
1 teaspoon Tarragon; dried
¾ cub Bisquick or baking mix
¼ teaspoon Salt
3 Eggs
Tomato slices or wedges;opt
Parsley; opt

Preparation:

Preheat oven 400F. Heat butter and oil in large fry pan. Toss in mushrooms and cook over medium-high heat for 4 to 5 minutes. Season.
Spread mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch pie plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater till smooth and pour over vegetable mixture. Bake in preheated 400F oven for 30 to 35 minutes or till top is golden and pie is cooked. Let stand 5 minutes before serving. Garnish with tomato and parsley.

Impossible Mushroom Pie

Servings: 6 servings

Ingredients:

1 tablespoon Butter ¾ c Bisquick or baking mix
1 tablespoon Oil ¼ ts Salt
2 cub Mushrooms; sliced 3 Eggs
½ cub Green onions; chopped Tomato slices or wedges;opt
1 cub Swiss cheese; shredded Parsley; opt
1 teaspoon Tarragon; dried

Preparation:

Preheat oven 400F. Heat butter and oil in large frypan. Toss in mushrooms and cook over medium-high heat for 4 to 5 minutes. Season. Spread mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch pie plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater till smooth and pour over vegetable mixture. Bake in preheated 400F oven for 30 to 35 minutes or till top is golden and pie is cooked. Let stand 5 minutes before serving. Granish with tomato and parsley.

Spurce Unknown

Impossible Quiche Tarts

Servings: 18 Servings

Ingredients:

-Waldine Van Geffen, VGHC42A
¾ cub Sour Cream
½ cub Bisquick
½ cub Milk
2 Eggs
½ teaspoon Worcestershire Sauce
2/3 cub Shredded Cheddar Cheese
1/3 cub Chopped Salami
2 tablespoon Sliced Green Onions

Preparation:

Preheat oven to 400~. Grease 18 muffin cups, 2-½x1-¼". Beat sour cream, Bisquick, milk, eggs and Worcestershire Sauce until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Spoon about 2 T into each muffin cup. Mix remaining ingredients; sprinkle 1T over batter in each cup. Bake until knife inserted in center comes out clean, 12 to 15 minutes. Loosen sides of tarts from pans; remove from pan. Refrigerate any remaining appetizers.

Impossible Sausage Breakfast Pie (Quiche)

Servings: 4 Servings

Ingredients:

1 pound Sausage (bulk)
1 Green onion bunch, chopped
1 cub Mozzerella, grated
1 ½ cub Milk
1 cub Bisquick
6 ounce Sour cream
3 Eggs
1 Salt & pepper to taste

Preparation:

Brown, drain and crumble sausage. put in bottom of 11X7 greased pan.
Top with onions and cheese. Put rest in blender for 1 min. Pour over meat mixture. Bake at 350 for 35-45 min until tests done with knife.

Recipe courtesy of: Joan Mershon, 12 Feb 93 06:21:00

Impossible Tuna & Cheddar Pie

Servings: 6 Servings

Ingredients:

2 cub Onions; chopped
¼ cub Butter
2 can Tuna; 6/2 oz -drained
2 cub Cheddar; shredded
3 Eggs
1 ¼ cub Milk
1 cub Bisquick
¼ teaspoon Salt
⅛ teaspoon Pepper
2 Tomatoes; thinly sliced

Preparation:

Preheat oven to 400F. Grease pie plate 10x1 ½". Cook onions and butter in 10" skillet over low heat, stirring occasionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes.
Cool 5 minutes.

Impossible Turkey Pie

Servings: 6 Servings

Ingredients:

2 cub Turkey or chicken;cked;cutup
4 ½ ounce Mushrooms; sliced; drained
½ cub Green onions; sliced
½ teaspoon Salt
1 cub Swiss Cheese; shredded
1 ½ cub Milk
¾ cub Bisquick
3 Eggs

Preparation:

Heat oven to 400. Lightly grease a 10" pie plate. Sprinkle turkey, mushrooms, onions, salt, and cheese in pie plate. Beat remaining ingred. until smooth, in blender on high. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5 min. before cutting.
Refrig. any remaining pie. Makes 6-8 servings. Can Substitute smoked cooked ham for the turkey. HIGH ALT: Bake 35-40 min. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Impossible Turkey Pie

Servings: 6 Servings

Ingredients:

2 cub Turkey or chicken;cked;cutup 1 c Swiss Cheese; shredded
4 ½ ounce Mushrooms; sliced; drained 1 ½ c Milk
½ cub Green onions; sliced ¾ c Bisquick
½ teaspoon Salt 3 Eggs

Preparation:

Heat oven to 400. Lightly grease a 10" pie plate. Sprinkle turkey, mushrooms, onions, salt, and cheese in pie plate. Beat remaining ingred.
until smooth, in blender on high. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5 min. before cutting. Refrig. any remaining pie.
Makes 6-8 servings. Can Substitute smoked cooked ham for the turkey. HIGH ALT: Bake 35-40 min. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

From Dottie Theriault's collection.

Impossible Vegetable Pie

Servings: 6 Servings

Ingredients:

2 cub Fresh broccoli or caulif.*
½ cub Onion; chopped
½ cub Green pepper; chopped
1 cub Cheddar cheese; shredded
1 ½ cub Milk
¾ cub Bisquick
3 Eggs
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

*Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (½ tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting.
Refrigerate any leftovers. HIGH ALT>Cook fresh broccoli or cauliflower about 7 min. ~--

INDIAN FISH KEBABS

Servings: 4 servings

Ingredients:

1 pound Monk fishor other firm fish
1 Yellow squash
1 Green bell pepper
1 Red bell pepper
Cherry tomatoes
Bay leaves
Cooked brown rice or
Pita bread
Lemon wedges
Sprigs of mint

CHERMOULLA:
4 small Garlic cloves, minced
1 teaspoon Ground cumin seeds
½ teaspoon Sweet Hungarian paprika
⅛ teaspoon Cayenne
1 pinch [generous] saffron
¼ cub Chopped fresh cilantro
¼ cub Fresh lemon juice
¾ cub Olive oil
Salt
Black pepper

Preparation:

This is a very colorful and tasty arrangement of marinated and then skewered and grilled vegetables and fish. The marinade, called chermoulla, is a blend of fragrant seasonings, oil, and lemon juice. In this version I've suggested my favorite vegetables for kebabs. You should choose your own favorites; some other good choices are eggplants, mushrooms, and onions. special equipment: skewers (if you are using bamboo skewers, soak them in water for ½ hr. and fill them out to the ends so the skewers won't burn)

Combine the ingredients for the chermoulla. Cut the fish into 1-inch cubes. Similarily, cut the
vegetables into 1-inch cubes. Place the fish and vegetables in the chermoulla and marinate,
refrigerated, for 2 hours.
When you are ready to assemble the kebab, soften the bay leaves in boiling water for several minutes.
Alternate the tomatoes, peppers, yellow squash, and fish on skewers. Place a bay leaf occasionally on the skewers next to the fish. Reserve the chermoulla.
Cover the broiler pan with foil and plkace the kebabs on it about an inch apart. Broil for 15 to 20 minutes, basting with the reserved chermoulla, and turning frequently to cook evenly.
Serve on rice or in pita bread and garnish with lemon wedges and sprigs of mint. From Sundays at Moosewood Restaurant

Indonesian Souffl‚ Omelette

Servings: 2 Servings

Ingredients:

1 Cm. Root ginger peeled and grated
1 Clove of garlic; crushed
Sesame oil
75 g Chinese cabbage; shredded
75 g Small button mushrooms sliced
50 g Sweetcorn
50 g Mange-tout
1 Fresh chilli de-seeded and chopped
40 g Dry-roasted peanuts; ground
150 ml Thin coconut milk
3 Eggs; separated
Salt
Fresh coriander leaves to garnish

Preparation:

Serves 2-3

Souffl‚ omelettes are spectacular dishes, yet they are disarmingly simple to prepare. The Indonesian spicing of this dish, and the coconut milk which is so typical of that cuisine, make this a meal to remember. Serve it with a couple of salads of your choice.

Soften the ginger and garlic in the oil for 2-3 minutes, then toss in the prepared vegetables. Stir until heated through and well coated with the oil, then add the ground peanuts. Stir well. Pour in the coconut milk and simmer for 5 minutes. Remove from the heat, then mix in the beaten egg yolks and stir thoroughly. Season to taste.

Fold in the stiffly beaten whites and pour the mixture into a large, well-oiled, heavy frying-pan. Cook over a very gentle heat for 8-10 minutes until puffed and beginning to set. Brown under a hot grill for a minute or two to finish the cooking, and serve immediately garnished with fresh coriander leaves. Cut into wedges for each serving.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

ISLAND LENTIL DISH

Servings: 3 servings

Ingredients:

6 ounce Lentils; cooked
6 ounce Brown rice; cooked
6 ounce Celery; chopped
6 ounce Cauliflower flowerets; inbite-size pieces
3 tablespoon Sunflower oil
1 teaspoon Thyme
½ teaspoon Salt

Preparation:

Preheat oven to 375 degrees. Lightly grease 4 x 8 baking pan with sunflower oil. Combine all ingredients.Toss and mix well. Transfer to baking dish and bake for 15 minutes.

From DEEANNE's recipe files

Italian Envelopes

Servings: 18 Servings

Ingredients:

1 Egg, beaten slightly
½ cub (4 oz.) ricotta cheese
½ cub (2 oz.) finely choppedsalami
½ cub (2 oz.) finely choppedmozzarella cheese
¼ teaspoon Dried leaf oregano, crushed
¼ teaspoon Salt
⅛ teaspoon Pepper
18 To 20 square won-tonwrappers
¼ cub Vegetable oil
2 tablespoon Grated Parmesan cheese

Preparation:

Italian Envelopes

"A Chinese won-ton wrapper around Italian ingredients results in good American eating."

In a small bowl, combine egg, ricotta cheese, salami, mozzarella cheese, oregano, salt and pepper. Place a won-ton wrapper at an angle with 1 corner facing you. Spoon about 1 TABLESPOON cheese mixture in center of wrapper. Lightly brush edges with water. Fold right and left corners inward, overlapping slightly. Then bring bottom and top corners together, overlapping slightly in middle.
Repeat until all ingredients are used.

Heat oil in a large skillet. Fry a single layer of envelopes at a time, until golden on both sides. Remove from skillet; immediately sprinkle tops with Parmesan cheese. Drain on paper towels. Repeat until all are cooked. Serve warm. Makes 18 to 20 servings.

[Mable Hoffman's Finger Foods, page 48; HP Books, 1989.]

[We made these, and they turned out just fine. They're really an appetizer or part of a varied buffet ~ don't try to use them as the entire meal! They're too strongly flavored for that, and you'll be sick of them by the time you've had 6 or 10. Definitely save this for when you're entertaining, not just deciding what's for dinner tonight.]

Italian Macaronie & Cheese

Servings: 1 Servings

Ingredients:

9 ounce Elbow macaroni
¾ pound Mild or hot Italian sausage
2 tablespoon Butter or margarine
1 Large onion chopped
2 Cloves garlic, minced
1 Large chopped red/green pepp
½ pound Thinly sliced mushrooms
¼ cub Flour
2 cub Milk
1 ½ teaspoon Oregano
1 ½ teaspoon Dry basil
½ teaspoon Salt
¾ cub Parmesan]
1 ½ cub Shreeed Jack cheese

Preparation:

Cook the macaroni in water according to directions; drain. Crumble sausage into a 10 in pan; cook over med high heat until well browned.
Lift out sausage from the frying pan with a slotted spoon and set aside. Discard all but 2 tbsp drippikngs.
Into the drippings, add the butter and onion and cook, stirring until onion is limp. Adds the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates. Stir in the flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce. Continuecooking and sditrring until sauce thickens, about 3 minutes. Add oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat. Place half of the macaroni mixture in a buttered 2-½ quart baking dish. Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack cheese.
Bake uncovered in a 400 oven for 20 min or until the cheese is bubbly and center is hot.

Italian Omelet W/ Spinach & Parmesan

Servings: 2 Servings

Ingredients:

6 Eggs
¼ cub Parmesan cheese; grated
1 teaspoon Salt
½ teaspoon Black pepper
2 tablespoon Olive oil
2 cl Garlic; minced
1 package Frozen chopped spinach;
. thawed & squeezed dry

Preparation:

Beat eggs in medium bowl with cheese, salt and pepper. Set aside.

Heat oil in large non-stick, oven-proof skillet over medium-high heat. Add garlic; saute until golden, about 2 minutes. Add spinach.
Cook until any liquid that it throws off has evaporated, about 4 minutes.

Preheat broiler. Pour egg mixture into pan with spinach; cook until frittata is almost set, about 5 minutes. Slide skillet under broiler; cook until frittata is firmly set and top is browned, not more than 1 or 2 minutes, so pay close attention. Cut frittah into wedges and serve.

Makes 2 servings. ** Milwaukee Journal Sentinel -- Food section -- 29 November 1995 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

ITALIAN RICE

Servings: 1 servings

Ingredients:

3 ounce Celery; chopped
1 1/3 ounce Shallots; chopped finely
3 ounce Brown rice; cooked
2 tablespoon Sunflower oil
1 ½ teaspoon Tarragon
¼ teaspoon Dill
¾ teaspoon Salt
¼ teaspoon Soy sauce
3 ounce Alfalfa sprouts
1 ½ ounce Cashews; chopped
3 teaspoon Cider vinegar

Preparation:

Saute celery and shallots with brown rice in a skillet with sunflower oil for 5 minutes. Add herbs, salt, and soy sauce. Transfer to bowl; add sprouts, cashews and cider vinegar. Mix well and serve at room temperature.

From DEEANNE's recipe files

Italian Salad Pizza

Servings: 4 Servings

Ingredients:

3 medium Fresh, ripe tomatoes about 1 pound
½ cub Part-skim Mozzarella cheese, grated
2 tablespoon Grated Parmesan cheese
1 Pre-baked pizza shell (12 inches), thawed, if frozen or 4 flour tortillas, toasted (see below)
2 cub Shredded romaine lettuce
1 cub Watercress
½ cub Chopped roasted red peppers (from a 7-ounce jar)
½ cub Sliced, pitted ripe olives
2 tablespoon Itailian salad dressing

Preparation:

Preheat oven to 450 degrees. Core tomatoes; slice into ¼-inch-thick slices (makes about 3 cups); set aside. Sprinkle Mozzarella and Parmesan cheeses evenly over pizza shell; top with tomato slices, slightly overlapping. Bake until cheese melts, about 8 minutes.
Meanwhile, in a medium bowl, combine romaine, watercress, roasted peppers and olives; sprinkle with Italian dressing; toss to coat.
Remove pizza from oven; top with romaine and watercress mixture; cut into wedges and serve immediately. Makes 4 portions. Note: To toast tortillas, place on baking sheets in a 450 degree oven until light gold, about 4 minutes. Preparation time: 10 minutes : Baking time: about 11 minutes

ITALIAN VEGETABLE RAGOUT

Servings: 6 servings

Ingredients:

1 pound Boiling potatoes, peeled cut in 1 ½" cubes
1 pound Brussels sprouts tough leaves removed ends trimmed cut in half
1 medium Cauliflower cut in large florets
1 pound Swiss chard tough stems removed torn in bite-size pieces
2 tablespoon Olive oil
1 cub Chopped onion
1 cub Chopped celery
3 large Garlic cloves finely chopped
1 tablespoon Fresh marjoram or
1 teaspoon Dried marjoram
1 large Zucchini, ends trimmed cut in 1" cubes
2 large Carrots, peeled sliced thickly on the diagonal
1 teaspoon Coarse salt
¼ teaspoon Freshly ground black pepper
16 ounce Can chick peas, drained rinsed with water

SERVE OVER:
Whole wheat spaghetti or
Steamed brown rice

GARNISH:
¼ cub Chopped fresh basil

Preparation:

Bring a large pot of salted water to a boil. Cook potatoes, Brussels sprouts and cauliflower for five minutes. Add Swiss chard and boil one minute more. Reserve ½ cup of the cooking liquid. Drain vegetables; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery and garlic; saute three minutes. Stir in marjoram, reserved cooking liquid, tomatoes, zucchini, carrots, salt and pepper, and reserved vegetables. Stir well, cover, and cook over medium-low heat until vegetables are just cooked through, 15 to 20 minutes.

Stir in chick peas and just heat through. Transfer to a serving dish and garnish with basil. Serve over whole wheat spaghetti or steamed brown rice.

Suzanne Jonker, in "The Herb Companion." Posted by Cathy Harned.

Italian Ziti Medley

Servings: 6 Servings

Ingredients:

½ pound Italian sausage *
1 cub Sliced mushrooms
1/3 cub Chopped onion
2 ¼ cub Milk
½ cub Butter or margarine
1 cub Green pepper strips
1/3 cub All-purpose flour
8 ounce Cheddar cheese shredded
½ cub Grated parmesan cheese
8 ounce Cut Ziti - uncooked
½ teaspoon Pepper

Preparation:

* Sliced into coins

In 4-quart saucepan, brown sausage. Remove from pan and drain off fat. Melt butter and cook mushrooms, pepper and onion until tender but not brown. Blend flour into vegetable mixture. Gradually stir in milk. Cook, stirring consstantly over med-low heat until mixture begins to boil.
Boil and stir 1 minute. Blend in 1 ½ cups cheddar cheese, parmesan cheese and pepper until cheeses are melted and mixture is smooth.
Cook ziti according to package directions, and drain. Stir hot cooked ziti and sausage into vegetable cheese mixture. pour into buttered 2-quart casserole. Sprinkle with remaining ½ Cup cheddar cheese.
Bake covered at 350 for 30 minutes or until hot and bubbly.

Typed at you by Mara Kent --- þ DeLuxeý 1.26b #5627 þ Judge a man by his questions, rather than answers.

~-- TMail v1.31.3 * Origin: MicroFone 8.2 Gigs 9 Lines V.32b 908-494-8666 (1:107/331)
======================================================= ============== ==== BBS: High Country East Date: 06-18-93 (15:12) Number: 13215 From: MARA KENT Refer#: NONE To: ALL Recvd: NO Subj:
MIRIAM'S KUGGEL Conf: (52) Cooking

Italian: Olive Garden Shrimp Cristoforo

Servings: 4 Servings

Ingredients:

BASIL BUTTER:
2 ounce Fresh basil leaves (about 2 bunches
10 ounce Butter, softened (2-½ cubes)
1 teaspoon Minced garlic
¼ teaspoon Salt
⅛ teaspoon Black pepper
3 tablespoon Grated parmesan cheese plus additonal for garnish
1 tablespoon Grated romano cheese

REST OF DISH:
1 pound Fresh Linguine or angel hair pasta
1 pound Medium shrimp, shelled

Preparation:

Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel.

Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve.

Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days.

Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta.
Pass freshly grated parmesan cheese.

Makes 4 to 6 servings.

SOURCE: General Mills' Olive Garden Restaurant Chain.

Shared by Cate Vanicek

J.r.'s One Skillet Breakfast

Servings: 1 servings

Ingredients:

12 Eggs 1 cn Spam or Treat or diced ham
2 can Pre-cooked diced or sliced 2 T Shorteningpotatoes, drained -Salt
1 Onion, diced -Pepper
1 cub Milk

Preparation:

Heat 2 tablespoons shortening in large skillet; add potatoes and onions; brown. Beat eggs and milk thoroughly in bowl. Add eggs and milk mixture and diced meat to potatoes and onions in skillet. Salt and pepper. Cook slowly on low heat, stir frequently Serves 4.

Jack Barnard's Spanish Omelet

Servings: 2 Servings

Ingredients:

1 cub Onion, chopped finely
½ Salt
1 dash Red pepper
6 each Eggs
1 cub Milk
1 dash Pepper
2 cub Canned tomatoes
1 tablespoon Margarine
½ Pepper
6 tablespoon Cornstarch
1 Baking powder
½ Salt

Preparation:

SAUCE:Put onions in a pan with a little water and cook until partly done. Add tomatoes, salt, pepper, red peppers and margarine. Simmer very slowly for 3 hours until thick.

EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put a little margarine in skillet and heat. Cook egg mixture until set, then flip over and cook other side. Put on plate and fold over. Fill with tomato sauce.

Source: SHARON BARNARD DIBBLE

JACK BARNARD'S SPANISH OMELET

Servings: 2 Servings

Ingredients:

1 cub Onion, chopped finely 2 c Canned tomatoes
½ Salt 1 tb Margarine
1 dash Red pepper ½ Pepper
6 each Eggs 6 tb Cornstarch
1 cub Milk 1 Baking powder
1 dash Pepper ½ Salt

Preparation:

SAUCE:Put onions in a pan with a little water and cook until partly done.
Add tomatoes, salt, pepper, red peppers and margarine. Simmer very slowly for 3 hours until thick.

EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put a little margarine in skillet and heat. Cook egg mixture until set, then flip over and cook other side. Put on plate and fold over. Fill with tomato sauce.

Source: Sharon Barnard-Dibble Posted July 20, 1997

Jackie Olden's Cactus Salad

Servings: 6 Nice folks

Ingredients:

SALAD:
1 cub Nopalitos;* (cactus leaves,available in glass jars inMexican food section ofsupermarkets)chopped
¼ cub Cilantro; chopped
2 Whole avacados; peeled andcubed
1 cub Garbanzo beans; drained
3 cl Whole garlic; chopped
4 Green onions; chopped
1 small Can ripe olives; sliceddrained
½ pound Monterey Jack cheese; cubed
Salt and pepper to taste;

DRESSING:
½ cub Oil;
3 tablespoon Wine vinegar;
1 tablespoon Dijon mustard;
dash Of tabasco>OR<-
dash Other hot sauce;
Salt and pepper taste

Preparation:

Mix all salad ingredients together and chill until serving. Combine dressing ingredients, mix well, and pour over salad.

Source: San Diego Union Food Section(March 23, 1994)

Brought to you and yours via Nancy O'Brion and Clan

James Beards High Rise German Pancakes

Servings: 4 servings

Ingredients:

Recipe James Beard like for Beard recalled eating them
His television appearances In Portland when he was a
Because there Young man, and he
Was usually enough time to Suggested they be served not
Make these pancakes from Only for special breakfasts,
Scratch, get them in But at brunch,
The oven at the beginning of And even as dessert after a
The show, and serve them Light supper (in which case
Before the final He advised
Credits Flaming them with rum or
The oven is nothing short Cognac)
Of Big
Spectacular - a souffle like Enough for two.
Demonstration of eggs' Their appearance coming out
Lifting power. This recipe makes a pancake
3 eggs
½ cup milk
½ cup flour
½ tsp salt pinch of cinnamon pinch of nutmeg
1-½ tbsp sugar 4 tbsp butter, 2 of them melted 2 tbps icing sugar
whipped cream (garnish) fresh berries (garnish)

Preparation:

Preheat oven to 425F. Beat together the egg and milk. Sift together the flour, salt, sugar and spices. Whisk into the egg/milk mixture and then beat in 2 tbps melted butter. Using a nonstick oven proof skillet, melt remaining 2 tbsp butter. Pour batter into hot skillet and put in oven.
Bake for about 15 minutes, then reduce the heat to 375F and continue to bake for another 5-6 minutes until the sides are golden and the center is 'set'. Place pancake onto heated plate. Sprinkle icing sugar over top.
For special effects, place paper doilie on pancake, sprinkle sifted icing sugar over and then carefully remove doily. Garnish with whipped cream and serve with fresh berries if desired

Origin: Adapted from American Gourmet. Shared by: Sharon Stevens, Nov/96.

JAPANESE BRAISED EGGPLANT

Servings: 4 servings

Ingredients:

2 me