Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : American Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Apple juice
1 c Carrots — shredded
1 c Celery — chopped
1/2 c Onion — chopped
1/4 ts Nutmeg
8 c Cornbread cubes — dry
2 c Apples, peeled — finely
Chopped
1/3 c Walnuts — chopped
1/4 c Wheat germ, toasted
1 c Chicken broth, defatted

Preheat oven to 350F. coat a large skillet with
nonstick cooking stray. Add
juice, carrots, celery, and onion and cook until
tender. Stir in nutmeg. Lightly coat a three- to
four-quart casserole dish with nonstick cooking spray.
Place cornbread cubes, apple, walnuts and wheat germ
in casserole dish and toss lightly. Add onion
mixture. Drizzle with enough broth to moisten and
toss lightly again. bake for 30-40 min.

Recipe By : Shape

– - – - – - – - – - – - – - – - – -

4 c Water
1 pk Ichiban Dashi powder
(or make it fresh, see next
Message)
1/4 c Miso
(fermented soybean paste)
Garnish*

Garnish may be any of the following, fresh daikon slices, tofu, wakame
(seaweed, soaked 15 minutes beforehand) mushrooms, spinach or similar
veggie.

Boil water, add Dashi, add vegatable and cook for 1 minute. Turn heat
to low, and stir in Miso in small amounts. Garnish with freshly
shredded scallion, and serve.

From: Ferd
Date: 09-13-96 (23:46)
The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

MMMMM

4 c prepared fruit*
2 tb fresh lemon juice
1 ts fruit protector (optional)
1/2 ts each ground allspice,
-cinnamon and
5 cups sugar
1 fruit pectin
1/2 ts margarine or butter

*(about 3 pounds fully ripe peaches)
Peel, pit and finely chop peaches. Measure 4 cups into 6- or 8-quart saucep
ot. Stir in lemon juice,
fruit protector and spices.

Measure sugar into separate bowl. (Scrape excess sugar from cup with spatul
a to level for exact
measure.) Stir fruit pectin into fruit in saucepot. Add margarine. Bring to
full rolling boil on high
heat, stirring constantly. Quickly stir in all sugar. Return to full rollin
g boil and boil exactly 1 minute,
stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then
turn upright. After jars
are cool, check seals.

Or follow water bath method recommended by USDA.

Makes about 7 (1-cup) jars.

Serving ideas: Great as a glaze for roasted poultry or pork. Great as a sau
ce – just heat and
serve.

—–

Recipe By : Molto Mario MB1D11
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Tablespoons olive oil — lus 4 T
6 Spanish onions — in 1/8″ dice
2 Tablespoons balsamic vinegar — plus 4 T
12 Thin Rounds pancetta
1 1/2 Pounds young calf’s liver — sliced 1/2″ thick
and soaked in milk overnight
1/2 Cup seasoned flour
1 Bunch Italian parsley — chopped

Preheat oven to 425 degrees F.

In a 12 to 14-inch saute pan, heat oil over medium heat and add onions.
Slowly cook the onions until they are soft and starting to turn light
golden brown, about 10 to 12 minutes. Add balsamic vinegar and continue
cooking for 20 minutes until very soft and tan, that is, caramelized.
Meanwhile, place pancetta rounds on a cookie sheet lined with parchment and
bake 8 to 10 minutes, until crispy and brown. Remove and place on a plate
with paper towels to drain.

Place a 12 to 14-inch saute pan over high heat. Remove liver from milk, pat
dry and dredge in seasoned flour. Pour remaining olive oil in pan and add
liver, 3 pieces at a time, and quickly cook until dark golden brown, about
2 to 3 minutes. Turn and cook 1 minute on other side. Continue until all
liver is done. When last liver is out, add caramelized onions to liver pan
and splash with remaining vinegar. Replace liver in pan and cook until hot.
Add parsley and put on a plate, placing pancetta over top.

Yield: 4 servings

– - – - – - – - – - – - – - – - – -

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 teaspoons instant beef bouillon granules
8 teaspoons dried minced onion
1 teaspoon onion powder
1/4 teaspoon Bon Appetit Seasoning=AE

Cut a 6″ square of heavy duty foil. Place all ingredients in center of foi
l. Fold foil to make an airtight package. Label with date and contents.
Store in a cool, dry place. Use within 6 months. Makes 1 package of Homem
ade Dry Onion Soup Mix.

– - – - – - – - – - – - – - – - – -

2 lb Lean ground beef
1 qt Water
4 Small onions, chopped
1 ts Garlic powder
4 ts Chili powder
2 ts Crushed red pepper
4 ts Cumin
1 tb Salt
5 Medium Bay leaves
1 ts Ground allspice
1 1/2 tb Vinegar
2 tb Worstershire sauce
6 oz Tomato paste
1 Block unsweetened chocolate

Add ground beef to water in a large pot and stir until beef separates to
a fine texture. Add all other ingredients. Stir to blend. Whisper “I
love the Reds” and “the Bengals really aren’t that bad.” Bring to a boil
and reduce heat to simmer uncovered for about 3 hours. May cover for the
last hour if desired consistency has been reached.

—–

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Entrees Indian
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach (raw)
1 T Butter
2 T Water
1 t Ginger, ground
1 pn Sugar
Salt, to taste

Chop spinach (a food processor comes in handy) and mix well with other
ingredients. Cook over high heat for 2 minutes. Cover and cook for 20
minutes on medium heat, stirring fairly often. Salt to taste.

NOTES:

* An Indian spinach side-dish — This recipe is from “Indian Cookery: A
Practical Guide,” by Dharamjit Singh, which is undoubtedly translated into
English, as many of the phrases are awkward.

: Difficulty: easy.
: Time: 30 minutes.
: Precision: no need to measure.

: Nicholas Horton
: Aiken Computation Lab, Harvard University
: horton@harvard.harvard.edu

: Copyright (C) 1986 USENET Community Trust

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chocolate Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Baked 10 " pie shell
1 pound Butter — (no substitutes)
to room — temperature
2 cups Granulated sugar
4 Eggs
4 Squares bitter chocolate — melted and
cooled to

1 teaspoon Vanilla

Cream butter (20 mins). Add sugar, cream 20 mins more. Add eggs,
one at a time, beating 5 minutes after each addition. Add melted
chocolate, beat 5 minutes. Add vanilla, beat 5 mins. pour into
baked pie shell. chill overnite for filling to firm and flavours
to mellow. top, if desired, with unsweetened whipped cream and
chocolate curls. (rather like gilding the lily!)
1/2 recipe –> 1 8″ pie shell

– - – - – - – - – - – - – - – - – -

3 tb Butter 3/4 c Peanut Butter
1 ea Onion, chopped 1 x Salt to taste
2 ea Stalks Celery, chopped 1 x Squeeze of Lemon Juice
1 tb Flour 1/2 c Heavy Cream
6 c Chicken Stock 1/2 c Chopped Peanuts

Saute onions and celery in butter until soft. Sprinkle flour over
vegetables and cook 1 minute, stirring to coat. Add stock and peanut
butter; simmer 20 minutes.
Allow mixture to cool 15 minutes, then puree in batches in blender. (The
soup may be made ahead to this point and refrigerated.)
To serve, reheat in saucepan over medium heat. Correct seasoning with
salt and lemon juice. Serve with a dash of cream and a sprinkling of
peanuts.
SOURCE: Dallas Morning News, 11/18/90

—–

MMMMM————————-BILLS20086——————————
10 c Popped popcorn
1/4 c Parmesan cheese
2 tb Fresh parsley; finely choppd
1/8 ts Garlic powder
1/2 ts Dried oregano leaves
Butter flavor non-stick
– cooking spray

Spread popcorn in jelly-roll pan. In small bowl, combine remaining
ingredients, except spray. Spray popcorn for 7-8 seconds with cooking
spray. Immediatley sprinkle with cheese-herb mixture. Toss to combine.
Store in tightly covered container.

MMMMM