WILD GREEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Escarole leaves
-ÿÿCurly Endive Leaves
– (the inner white ones),
– small Spinach Leaves,
– Hearts of Romaine
– or a mixture
4 c Mixed greens — such as:
– tender Mustard Greens,
– Radish Leaves, Arugula
– Leaves, Watercress, Rock
– Cress or Field Cress,
– Nasturtium Leaves, tender
– Dandelion Leaves, Dill or
– Fennel Greens and Hyssop
– Leaves and Blossoms
20 Mint leaves
12 Sorrel leaves
– torn or sliced
4 Scallions — chopped, -ÿÿ
-Newly-pulled Onions, sliced
1/4 c Sunflower seeds, toasted
—–DRESSING—–
2 tb Plain or herbal vinegar
– such as tarragon vinegar
Salt
5 tb Sunflower seed oil
-ÿþxtra-virgin olive oil
-ÿÿWalnut oil

WASH AND DRY all the greens. Tear or cut them into whatever size you like,
and put them into a large bowl with the scallions and toasted sunflower
seeds. Pour over the dressing (RECIPE Follows) and toss well. DRESSING:
Whisk everything together, taste, and adjust with more vinegar or oil as
needed. —

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Popularity: 5% [?]

Date: Tue, 10 Jan 95 19:14:00 MST
From: john.whitney@loebbs.com (John Whitney)

Ginger Snaps

Ingredients:

1/4 C Apple Butter (or other fat substitute)
1/2 C molasses
1 1/2 C Whole wheat pastry flour
1 t baking powder
1/2 t ginger powder
1/2 t cinnamon
1/4 t ground cloves

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet.
Moisten the bottom of a drink glass (I use a sponge) and flatten each
ball.

Bake for 12 to 15 minutes @ 375 degrees.

(Taken from “Simply Vegan” by Debra Wasserman…modified to remove fat)

Popularity: 14% [?]

O’DONOGHUE’S BEEF STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Round steak — or stew
Steak
3 md Carrots
3 md Parsnips
1/2 c Barley, pearled
8 Potatoes
Stock or soup mixture (beef
Or oxtail)
Salt
Pepper
Mixed herbs

Boil some water in a large saucepan, sufficient to
cover the meat and have approx 1″ left above. Put
in the chopped (large chunks) meat, lower heat to
keep the stew simmering, put in the chopped/diced
carrots and parsnips, add herbs, salt and pepper to
taste, leave simmer for a while (say 20 mins). Add the
peeled whole potatoes and some stock/soup mixture
or cornflour to thicken, keep the mixture simmering
and stir occasionally, after about 1hr from
start-time taste and check the potatoes. If it
tastes ok then its done. Remember the best stews are
left on for a long time 1 1/2 hrs or more. Contributed
by: Desmond P. O’Donoghue (8614903@ul.ie)

Recipe By : “Aine.McManus”
, Gaelic List

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Popularity: 12% [?]

Italian Cream Cake

Recipe By : Mrs. V. Courtlandt Smith, III
Serving Size : 12 Preparation Time :0:23
Categories : Cakes Post To Bake-Shoppe
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Margarine
1/2 C Cooking Oil
2 C Sugar
5 Egg Yolks
2 C Flour — sifted
1 C Buttermilk
1 Tsp Vanilla
1 C Coconut
1 C Pecans — chopped
5 Egg Whites — beaten stiff
—
1/4 C Margarine
1 8 Oz. Pkg Cream Cheese
1 lb Powdered Sugar
1 tsp Vanilla

FOR THE CAKE:

In mixer blend margarine and oil. Add sugar, and then egg yolks one at
a time, until creamy. Alternately add flour with buttermilk to egg
mixture. Add vanilla, coconut, and pecans. Slowly fold in egg whites.
Bake in greased and floured 9 x 13-inch pan at 350° or until cake is
done, 30 to 35 minutes.

FOR THE FROSTING:

Blend margarine and cream cheese. Add powdered sugar and vanilla.
Frost cake. Refrigerate.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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Popularity: 4% [?]

Halloween: Cool Whip Grave Yard Dessert

Recipe By : Cool Whip
Serving Size : 15 Preparation Time :0:15
Categories : Holiday/Gift Ideas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c chocolate wafer cookie crumbs
1/4 c granulated sugar
1 stick margarine — melted
—-Filling—-
8 oz pkg fat-free cream cheese
12 oz tub Cool Whip Lite® topping — thawed
2 c water — boiling
2 4 serv pkgs orange gelatin
1/2 c water — cold
ice cubes
—-Decorations—-
1/4 c chocolate wafer cookie crumbs
7 rectangular shaped sandwich cookies
7 oval shaped sandwich cookies
decorator icing brown, green, orange, — white
candy corn
candy pumpkins

Preheat oven at 350. Prepare a 9 x 13 x 2″ pan with cooking spray and
flour. To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and
margarine in a small mixing bowl. Press firmly into prepared pan. Bake
for 10 minutes and then chill. To prepare filling, combine cream cheese,
remaining sugar, and 1/2 cup Cool Whip in a mixing bowl. In another
mixing bowl, combine boiling water into gelatin until completely dissolved.
Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water
into gelatin until thickened. Remove any remaining ice cubes. Spoon
gelatin over cream cheese layer. Refrigerate 3 hours or until firm.
Spread remaining Cool Whip over gelatin layer. Sprinkle with remaining
cookie crumbs. Decorate as a “grave yard” by poking sandwich cookies on
end into dessert. Decorate the cookies as tombstones with the decorator
icing. Scatter candy and pumpkins around the surface.

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Popularity: 5% [?]

Title: Jello Aquarium Recipe
Categories: Kids
Servings: 6

1 pk Jello Berry BLUE jelly
-powder
1 c Boiling water
2 c Ice cubes

gummy fish

Dissolve jelly powder in boiling water. Add ice cubes, stirring until
jelly thickens, about 3-5 minutes. Remove any unmelted ice. Spoon jelly
into to clear sided bowls. Poke 3 or 4 gummy fish into each dish of
slightly thickened jelly. Refrigerate 30 minute to set. Serve with 1-1/2
hours.

Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens

MMMMM

Popularity: 10% [?]

Title: CHINESE MIXED PICKLES
Categories: Chinese, Condiment
Yield: 1 servings

———————PICKLING SOLUTION———————
3 c Sugar
3 c White Vinegar
1 1/2 c Water
1 1/2 ts Salt

————————–PICKLES————————–
3 lg Carrots
1 lg Chinese White Radish
1 lg Cucumber
4 Stalks Celery
8 Green Onions
4 oz Fresh Ginger Root
1 lg Red Pepper
1 lg Green Pepper

For Pickling Liquid: Combine all ingredients in a 3
quart saucepan. Cook and stir over medium heat until
liquid boils. Remove from heat. Cool. For Pickles:
Wash all vegetables. Pare carrots and radish. Cut
cucumber lengthwise into quarters and remove seeds.
Cut carrots, radish and cucumber into “match stick”
thin strips about 2 inches long. Cut celery into 1/4
inch diagonal slices. Remove seeds from peppers and
cut peppers into 1/2 inch cubes.

Fill a 5 quart Dutch oven half full of water. Cover
and cook over heat until water boils. Uncover and add
all vegetables. Remove from heat immediately. Let
vegetables stand uncovered for 2 minutes.

Drain vegetables in a large colander. Spread
vegetables out on clean towels and allow to dry for 2
to 3 hours.

Pack the vegetables firmly into clean jars with lids.
Pour the pickling solution into the jars until the
vegetables are completely covered. Cover jars
tightly. Store in refrigerator for at least 1 week
before using.

Makes 1-1/2 to 2 quarts.

From: “Chinese Cooking Class Cookbook” by the editors
of Consumer Guide, Publications International Ltd,
1980. ISBN 0-517-322455.

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Popularity: 13% [?]

Title: MONGOLIAN HOT POT
Categories: Oriental, Main dish
Yield: 6 servings

3 lb Boneless lean lamb
4 oz Bean thread noodles
1/2 lb Spinach
1/2 lb Chinese cabbage
1 qt Chicken stock
1 ts Finely chopped ginger root
2 tb Finely chopped scallions
1 ts Minced garlic
1 tb Finely chopped cilantro

———————–DIPPING SAUCE———————–
2 tb Sesame paste
-=OR=- peanut butter
1 tb Light soy sauce
1 tb Rice wine or dry sherry
2 ts Chili bean sauce
1 tb Sugar
1 tb Hot water

USING A CLEAVER or sharp knife, slice the lamb into
very thin slices. Soak the noodles in warm water for 5
minutes, then drain them and cut them into 5-inch
lengths. Separate the spinach leaves from the stalks
and wash them well. Discard the stalks. Cut the
Chinese cabbage into 3-inch pieces. Combine all the
ingredients for the dipping sauce in a small bowl and
mix them well. Each guest should have his or her own
small portion of dipping sauce and a plate containing
lamb, spinach and Chinese cabbage. When you are ready
to begin, bring the stock to a boil and light the
fondue. Ladle the stock into the fondue pot and put
the ginger, scallions, garlic and coriander into the
stock. Each person selects a piece of food and cooks
it quickly in the pot. When all the meat and
vegetables have been eaten, add the noodles to the
pot, let them heat through, then ladle the soup into
soup bowls. This dish also works successfully with
other foods such as steak, fish balls, oysters,
shrimp, squid, mushrooms and lettuce, although it will
no longer be a Mongolian Hot Pot, but more like the
Cantonese Chrysanthemum Pot.

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Popularity: 4% [?]

PUREE OF ASPARAGUS SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE STOCK—–
1 lb Asparagus, lower ends only
1 c Leek greens — chopped
1 Bay leaf
1 Celery stalk — chopped
1 Yellow onion — chopped
4 bn Parsley — chopped
2 Garlic cloves
5 Black peppercorns
1 sl Gingerroot
1/2 ts Salt
—–FOR THE SOUP—–
1 lb Asparagus
2 tb Olive oil
3 Leeks — white parts only
1 White onion — chopped
2 Shallots
1 t Fresh thyme
1 tb Parsley
6 c Stock (see above)
1 pk Silken soft Mori-Nu tofu
1/8 ts Black pepper
1/8 ts White pepper
2 tb White miso

Snap off the lower ends of asparagus where they
easily break and bend. Chop these and add to the other
stock ingredients with 8 cups water. Bring to a boil
and simmer for 20-25 minutes and strain. Cut off the
very tips of the asparagus and set aside. Chop the
middle pieces and set aside.

Saute the leeks, onions and shallots in olive oil
over medium heat for 5 minutes, stirring often. Add
the middle pieces of asparagus, salt, pepper and
parsley and stock. Simmer for 10 minutes or until
asparagus is tender. Blend with the miso and strain
well through a fine screen or food mill.

Blend the tofu and add to the soup. In another pot
bring a few cups of water to a boil with a little
salt. Cook the asparagus tips until crisp-tender and
strain in a colander. Garnish soup with asparagus
tips. Serves 6-8.

From DEEANNE’s recipe files

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Popularity: 14% [?]

Title: FROZEN CHRISTMAS PUDDING
Categories: Desserts
Yield: 8 servings

9 oz Can (1 cup) 1 tablespoon
-grated
Crushed pineapple lemon
-peel
4 oz Jar (1/2 2 tablespoons lemon
Cup) maraschino juice
Cherries 2
-teaspoons rum
1/2 c Light raisins flavoring
2 c Tiny 2 egg whites
Marshmallows 1/4
-teaspoon salt
1/3 c Chopped 1/3 cup sugar

Source: BETTER HOMES GARDENS, DECEMBER, 1956

blanched almonds, 1 cup heavy cream, toasted whipped

Drain pineapple and cherries, reserving syrups. Chop cherries. Combine
syrups and raisins; heat to boiling. Add marshmallows; stir till dissolved.
Cool; add pineapple, cherries, nuts, lemon peel and juice, rum flavoring.
Beat egg whites and salt till foamy; gradually add sugar, beating to stiff
peaks. Fold into mixture. Fold in cream. Freeze firm in refrigerator tray.
Makes 8 servings.

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Popularity: 16% [?]