FRAN,S POTATOE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Smokey-links cut-up
1 tb Oil
2 c Celery-diced
1 c Onion diced
2 cn Cream of celery soup
16 oz Cheese whiz
22 oz Milk
5 c Potatoes diced

saute smokey-links,onion,celery in oil..till done.Add
rest of ingredients and simmer for at least 45 min.
The longer the better.

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Popularity: 7% [?]

Title: Paul Jenny’s Father’s Baked Ziti
Categories: Meats
Yield: 8 Servings

MMMMM—————–ITALIAN FROM CHEF FREDDY’S———————-
2 lb Ground beef
1 lb Italian sausage
29 oz Jar Spaghetti sauce
1 lb Pasta shells or ziti
1 ts Italian seasoning
3/4 tb Garlic powder
12 oz Mozzerella cheese [shredded]
Parmesan cheese to taste

This recipe is loosely adapted from one that is prepared at the
“Cherry Tree Inn” in Henderson NY… by MR. Paul Read sr.

1) Break up and brown the meats and onion togeather, until just
brown… add the spaghetti sauce and simmer while the pasta is
cooking… add the spices to taste, and when the pasta is done,
combine it with the meat and the cheese in a large baking dish and
bake in a 350=F8 oven for 30 to 45 min… 2) Serve with warm garlic or
italian bread… and wine if you like…

from Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120

MMMMM

Popularity: 3% [?]

Title: Lentil Rice Burgers
Categories: Vegan
Yield: 6 servings

1/2 c Rice, white; cooked
-cooled
1/2 c Lentils — cooked
1 sm Sweet potato; peeled,cooked
-minced
8 Spinach leaves; rinsed –
-blanched, finely shredded
1/2 c Mushrooms, fresh — chopped
1 ts Soy sauce — low sodium
Salt and pepper to taste
1/2 c Bread crumbs — dry
1 tb Cilantro — finely chopped

Combine rice, lentils, sweet potato, spinach and
mushrooms in a large bowl. Add soy sauce, salt and
pepper. Add bread crumbs and cilantro and mix well.
Refrigerate for 15 to 39 minutes. Form mixture into 6
to 8 patties. Oil a vegetable grill generously–these
patties tend to stick. Grill for 3 to 4 minutes on
each side, until medium brown. Makes 6 to 8 patties.
Variation: Instead of burgers, form mixture into small
balls. Grill until browned. Serve as a snack with a
dipping sauce or add to pasta with your favorite
sauce. Per patty: 131 ca; 4 g prot; 0.6 g fat; 26 g
carb; 0 chol; 286 mg sod; 3 g fiber

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Popularity: 4% [?]

Date: Wed, 27 Oct 93 10:08:29 EDT
From: epochsys!aiko@uunet.uu.net (Aiko Pinkoski)

Here is my mothers fatfree version of a Japanese “home” dish.

Stewed Hijiki
————-

About 2/3 of 2.1 oz bag of dried hijiki seaweed
5 dried shiitake mushrooms
half a carrot, a few green beans
a little konnyaku if you have it (only found at Japanese food stores?)
1 TBSP sugar
about 1/4 c reduced sodium soysauce

Soak the hijiki 15 minutes in water to cover. Soak the mushrooms in warm
water till soft, then thinly slice (keep the water).

Drain the hijiki (if strands are long, you might want to cut it–
but my 3 yo enjoys eating the long pieces like spaghetti).
Simmer hijiki and the mushrooms in the soaking water and additional
water (enough to cover). Simmer til soft (best guess 20 minutes?).

Cut carrot into matchsticks, french/sliver the green beans, cut
konnyaku into small cubes. We don’t usually have konnyaku at home
so we usually omit it. You can experiment with other additions but
usually all the additions are not more than 1/8 of the hijiki.

Add whatever additions you chose, soy sauce, and sugar to the hijiki.
Taste (you may want more soysauce if you like a stronger flavor).
My mother says to not add salt though, it makes the hijiki tough.
Simmer covered till the carrots are soft.

I like it best slightly warm or at room temperature but good cold also.

Popularity: 3% [?]

Date: Mon, 27 Dec 93 15:37:01 CST
From: ekatman@midway.uchicago.edu (Eileen ‘Lee’ Katman)

Booze beans and dumplings

this is one of those “It tastes better the next day” meals

Booze beans

saute one big chopped onion in red wine until soft
dump 1 cup rough chopped mushrooms in (more if you like)
saute until liquid begins to evaporate
put in
2 cloves minced garlic
1 bay leaf
4-6 peppercorns (or lots of fresh ground pepper)
pinch thyme
salt to taste
put in 3 cans of your favorite beans (I used pintos), drained and rinsed (or
maybe 6 cups cooked beans)
put in enough wine to make it soupy (for every 3 wine put in 1 water)
(you might want to put in 1 tsp flour mixed in water to get a denser broth)
simmer for a long time
let sit overnight

2nd night bring to a boil, put in 1-2 cups frozen peas and top with dumplings

Dumplings

1 cup flour (try 1/2 wheat, 1/2 white)
1/4 cup egg replacer 1/4 cup milk
(or put 1 egg white in cup and fill with milk to 1/2 cup level)
2 tsp baking powder
1/2 tsp salt
lots of pepper
shake of rosemary

mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and let
simmer for 10 mins (don’t turn down heat!)

Both recipes adapted from the Joy of Cooking (Boeuf Borgonionne (sp) and
Dumplings are 2 separate recipes)

This was great as a lunch (you could do everything in one night and just
have for lunches). My husband thought it would be better over noodles than
with dumplings.

Popularity: 9% [?]

Eggplant Manicotti

Recipe By : Vincent Bommarito, Jr., of Tony’s, St. Louis, MO
Serving Size : 6 Preparation Time :1:00
Categories : Italian Dishes Vegetable Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium eggplants — peeled
18 ounces ricotta cheese
2 tablespoons olive oil
2 cups tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt

Preheat oven to 400 degrees F.

Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top to
bottom. Lay slices on a paper towel and sprinkle salt on them to allow water
to drain from the slices.

In skillet, cook eggplant slices with olive oil. Lay on paper towel to let
the oil drain. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour tomato
sauce in casserole and neatly place manicotti in rows on top of the sauce.

Bake in oven at 400 degrees F until hot all the way through. Remove manicotti
from pan onto serving dish.

SAUCE: Put pan of tomato sauce on stove and add heavy cream until the sauce
is pink. Simmer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with
Parmesan cheese.

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Serving Ideas : Top with grated Parmesan cheese

Popularity: 4% [?]

Rolo Cookies

Recipe By : Cindy Tarsi
Serving Size : 48 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups flour
3/4 cup cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup butter — softened
2 tsp vanilla
2 eggs
1 cup pecans — finely chopped
48 Rolo candies
1 Tb sugar

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and
baking soda. Mix well. In large bowl, beat the sugars and butter until
light and fluffy. Add vanilla and eggs; beat well. Add flour mixture;
blend well. Stir in 1/2 cup of pecans.
For each cookkie, with floured hands, shape about 1 Tb of dough around a
Rolo, covering completely.
In small bowl, combine rest of pecans and 1 Tb sugar. Press one side of
each ball in pecan/sugar mixture. Place nut side up on ungreased cookie
sheet, 2 inches apart. Bake 7 – 10 minutes or until set and slightly
cracked. Cool on cookie sheet 2 minutes, then remove and cool completely
on wire racks.

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NOTES : 1 pkg of Rolo candies has 48 in it. I buy 2 packages to allow for
some being eaten during the baking process and because I can get more than 4
dozen cookies out of the dough.

Popularity: 10% [?]

CAJUN OYSTER PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Oysters in their own juice
(shucked)
1/2 c Chopped green Bell pepper
1/2 c Chopped celery
1 t Tabasco sauce
1/4 t File’ powder
4 T Butter (real not margerine)
5 T Flour
2 c Hot milk
(evaporated is better)
1 t Salt
1 t Fresh ground black pepper
2 T Chopped pimiento

Simmer oysters in thier own juice for approx. 5-7 minutes, or until the
edges begin to curl. Saute’ peppers celery in butter until tender. Blend
in the flour, add the milk cook stirring until the sauce thickens. Add
the oysters, pimientos, the seasonings and stir them all together gently.
Pour this into a buttered casserole, top with pie pastry bake in 450
degree F pre-heated oven for 20 minutes or until the crust is brown.

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Popularity: 3% [?]

Title: ANCHOYADE
Categories: Appetizers
Yield: 6 servings

Jim Vorheis
4 oz Flat anchovy fillets
2 md Cloves garlic, finely
-chopped
1 ts Tomato paste
1 tb To 1 1/2 tb olive oil
2 ts Lemon juice (or red wine
-vinegar)
Freshly ground black pepper
8 To 10 slices French bread,
-1/2-inch thick, cut into
Strips
1 ts Finely chopped fresh parsley

Soak anchovies 10 minutes in cold water and pat dry
with paper towels. Place in a large mortar or heavy
bowl with the garlic and tomato paste. Pound with a
pestle, wooden masher or spoon into a very smooth
puree, or use food processor with steel blade. Dribble
the oil in, a few drops at a time, stirring constantly
until thick and smooth, like mayonnaise. Stir in lemon
juice and a few grounds of black pepper. Preheat oven
to 500 F. Brown bread lightly on one side. While
bread is warm, spread untoasted side with anchovy
mixture, pressing it into bread with back of fork or
spoon. Bake for 10 minutes. Sprinkle with parsley and
serve at once.

Note: For a first course, use whole slices of French
bread spread with anchovy mixture.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Popularity: 3% [?]

Title: BUTTERFLY SHRIMP WITH SNOWPEAS
Categories: Chinese, Seafood
Yield: 4 servings

1/4 lb Fresh or frozen medium-
Sized shrimp
1/3 lb Fresh snowpeas
8 lg Fresh or canned water
Chestnuts
1/2 c Unpeeled straw mushrooms
2 ts Fresh ginger, slivered
1 lg Clove garlic, minced
2 Green onions
3 tb Peanut oil
1/2 c Chicken stock
2 ts Thin soy sauce
1 ts Dry sherry
1/2 ts Salt
1 pn Sugar
Cornstarch paste

Preparation: Soak snowpeas in cold water for 2 hours
to make crisp. Soak shrimp in salted cold water for 1
hour. Drain straw mushrooms. Break off ends of
snowpeas. Peel rinse water chestnuts. Shell shrimp,
keeping tail intact. Deeply slit shrimp around upper
curve (don’t cut through), deveining, spreading
shrimp almost flat. Cut freen onion on the bias in 2″
lengths. Slice water chestnuts thinly crosswise. In
small bowl, mix stock, soy sauce, sherry, salt sugar.

Stir-frying: Swirl peanut oil into very hot wok. When
oil begins to smoke, add shrimp stir-fry until they
curl (about 20 seconds). Remove shrimp to serving
platter. Stir-fry mushrooms for 30 seconds; add garlic
ginger; stir-fry another 30 seconds. Add snowpeas
water chestnuts; stir-fry briskly for 1 minute. Add
stock mixture; bring to boil; keep tossing until
snowpeas are bright green. Push ingredients out of
liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir
briefly. Serve immediately. HINT: snowpeas should be
slightly undercooked when served.

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Popularity: 3% [?]