Recipes

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.

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.

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

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>

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

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

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

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

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.

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.

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.

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

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.

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

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

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

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

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.

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.

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.

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

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.

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

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

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

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.

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

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.

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.

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.

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.

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.

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

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

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

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

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

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

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.

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.

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

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!

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.

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.

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.

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

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

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

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

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

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.)

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.

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

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

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.

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.

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

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

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.

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

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

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.

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

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

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

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

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

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

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

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.

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

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.

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

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.

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

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.

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

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.

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.

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.

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

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.

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.

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.

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 :

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

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.

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.

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

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

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

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

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.

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.

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.

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

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

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

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 ~--

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

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

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!

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 ~--

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.

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

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.

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

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

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.

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.

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>

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"

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.

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.

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.

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-{)

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-{)

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

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 :

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

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.

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.

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

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

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.

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

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.

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.

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.

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.

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.

Preparation:

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

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

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.

Preparation:

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

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.

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.

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.

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.

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

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

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

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.

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

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.

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

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!

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

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

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

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

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

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

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.

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

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

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

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

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.

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

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

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

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

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.

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.

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 :

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.

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

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

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.

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"

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

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

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

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.

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.

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.

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.

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.

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

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>

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

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

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.

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

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.

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.

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.

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

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

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 *

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

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.

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"

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"

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)

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

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

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

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

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

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

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.

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.

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.

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

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.

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

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

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

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 :

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......

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.

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.

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.

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

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

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.

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.

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

Preparation:

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