1-1/2 lb. salad-type potatoes
2 cans (15 oz. each) garbanzo beans
Large onion, coarsely chopped
Red bell pepper, coarsely chopped
3 T. dry sherry
4 cloves garlic, minced
4 c. water
1 can tomato paste (6 oz.)
1/4 tsp. cayenne pepper
4 tsp. curry powder
2 tsp. salt
1 c. frozen peas

Scrub the potatoes and cut into 1-inch chunks. Drain and rinse the garbanzo
beans. Sauté the onion, bell pepper, and garlic in the sherry. Add the
water, tomato paste, cayenne pepper, curry powder, salt, potato chunks, and
garbanzo beans. Bring to a boil, lower heat, and simmer, loosely covered,
for 25 minutes. Add peas and simmer another 5 minutes. Makes a lot.

Serve on rice and top with sliced green onions. Applesauce is a good side
dish with this.

Popularity: 3% [?]

HOT APPLE MUFFIN

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
4 Apples, red, medium,
Dessert
3 tb Sugar
2 ts Cinnamon, ground
—–MUFFIN BATTER—–
2 c Flour, all-purpose
1 t Salt
1 tb Baking powder
1/4 c Sugar
2 Eggs
2/3 c Milk
1/4 c Butter, melted
1 c Apples, peeled, chopped,

Contributed to the echo by: Jean Hores Originally
from: BETTER BAKING Hot Apple Muffins TOPPING: To
prepare the topping, core and peel the apples, keeping
them whole. Cut each one into 4 to 5 thick rings. Mix
the sugar and cinnamon together and coat the apple
rings. Reserve.

MUFFIN: Sift together the dry ingredients in a mixing
bowl. In another bowl beat the eggs, add the milk and
melted butter. Stir the liquid very quickly into the
flour mixture – do not beat and do not worry about
lumps. Speed is essential. Fold in the chopped apples.
Fill 24 (5in.) greased muffins tins or paper cases,
filled to one-third, and put one cinnamon apple ring
on each muffin.

Bake in a preheated hot oven 425F, for 15 to 25
minutes, until cooked. Remove from tins and serve hot.

Servings: 24

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Popularity: 3% [?]

MISO SOUP WITH SHRIMP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups/stews Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 lg Shrimp — cooked, peeled
3 c Dashi stock — **1
1/2 c Miso — light **2
2 Kamaboko — small cakes **3
-thinly sliced
1/2 ts Sugar
2 Scallions — chopped
1/2 Bean curd — fresh; cut into
— small cubes

Prepare the stock according to the instructions on the
package. Bring to a simmer and stir in the miso,
using a wire whisk. Add the sugar, kamaboko and fresh
bean curd. Divide into five bowls and add the
scallions and shrimp.

**1 Made from dried seaweed or dried tuna shavings; is
available in Japanese or Oriental markets.

**2 Fermented soybean paste; available in Japanese or
Oriental markets.

**3 Deep-fried fish paste cakes or can use deep-fried
bean curd cakes; available in Japanese or Oriental
markets . By Jeff Smith The Frugal Gourmet From the
01/30/1991 issue of The Springfield Union-News
$p FOOD SOFTWARE by JOE COMISKEY (JPMD44A) on
08//93, MM format

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Popularity: 4% [?]

Country Bean Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds navy beans
2 1/2 quarts water
1 meaty ham bone
2 onions — chopped
1 tablespoon salt
1/2 teaspoon pepper
1 bay leaf

Wash and pick over beans. Add to water. Cover and soak over night or boil 2
minutes and soak 1 hour. Add remaining ingredients. Cover and simmer until
beans are tender. 3 – 3 1/2 hours. Remove bone and bay leaf. Mash beans
lightly. Cut meat off the bone and put it back into the soup. Can be frozen
at this point. To serve, add enough water to make a soupy consistency.
Makes 4 quarts.

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Popularity: 9% [?]

Title: HOLLANDAISE SAUCE #1 (BDGM08B)
Categories: Sauces, Microwave, Favorite, Condiments
Yield: 4 servings

2 Egg yolks
1 tb Lemon juice
1/2 ts Dry mustard
1/8 ts Salt
1/2 c Butter*

*I admit it, I have used margarine, instead. Into container of
electric blender measure yolks, juice, mustard salt. Microwave
butter (on HIGH) in glass measuring cup 1-2 minutes, until hot
bubbly. Turn electric blender to highest speed and GRADUALLY add
butter, mixing well until Hollandaise is creamy and thickened. Serve
over fresh asparagus, Eggs Benidict, Filet Mignon, etc.

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Popularity: 10% [?]

Title: Marshmallow Nut Loaf
Categories: Bread No bake Osg1966
Servings: 1

1/2 lb Marshmallows
1/2 c Sweet cream
1/2 c Dates
1/2 lb Graham crackers
1/2 lb Walnut or pecan meats

Soften marshmallows in cream, finely crumb graham crackers, quarter
dates lengthwise, coarsely cut or break walnut or pecan meats. Mix and
work into loaf, keep in cool place, slice when ready to serve, either
alone or with whipped cream.

Source: Mrs. Bessie Davis, Leroy Grange, Lake County, OH
—–

Popularity: 3% [?]

Title: DEEP-FRIED BEAN CURD STIR-FRIED WITH MUSHROOM
Categories: Vegetarian, Beans, Chinese
Yield: 4 servings

1 1/2 Cakes bean curd
Vegetable oil
— for deep-frying
6 md Chinese dried mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock

—————————SAUCE—————————
2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar

Cut the bean curd into 1- x 1-1/2-inch flat pieces.
Deep-fry them in hot oil for 2 to 2-1/2 minutes, until
the surfaces are somewhat firm and yellow. Drain
thoroughly. Soak the mushrooms in boiling water for
half an hour. Drain. Discard the stems and cut the
caps into halves. Cut the onion into thin slices.
Break the broccoli into individual florets and cut the
stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok.
When hot, add the onion, ginger, broccoli stems, and
mushrooms and stir-fry in the hot oil for 2 mintues,
to season the oil. Add the broccoli and stock and
continue to stir-fry for 1-1/2 minutes, and then cook,
covered, for 1-1/2 minutes. Uncover the pan or wok,
pour the sauce ingredients over the contents, and
continue to turn and stir-fry all ingredients together
for a further 1-1/2 minutes. Serve with rice and
other dishes.

Source: New Chinese Vegetarian Cooking by Kenneth Lo
Typed for you by Karen Mintzias

—–

Popularity: 5% [?]

Title: SALSA FRESCA/PICO DE GALLO
Categories: Beans, Mexican
Yield: 1 Batch

6 Roma tomatoes or
3 -regular tomatoes,
-seeded, and chopped
4 Green onions, chopped
Juice of two limes
3 Jalapeno peppers,
-seeded and chopped or
2 Seranno chili peppers
1 c Cilantro leaves,
-coarsly chopped (opt’l)
2 tb Bland salad oil (opt’l)

Combine the ingredients, and allow to sit for an hour or so to blend
the flavors.

All of the ingredients in this dish can be freely varied to suit the
individual cook’s taste. Some cooks also include a small, firm but
ripe avocado, cubed.

The mixture will keep under refrigeration for about a day, but I
wouldn’t hold it much longer than that, and it’s really best when
freshly made.

Kathy in Bryan, TX

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Popularity: 2% [?]

FAMOUS ONION BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dak spicey Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Applesauce
2 tb Dill Seed
3 tb Dried minced onion
3/4 c Sour Cream
3/4 c Cottage Cheese, Nonfat
1/4 c Water
1 Egg
1 1/2 ts Salt
1/4 ts Baking Soda
3 1/3 c Bread Flour
1 pk Yeast

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Popularity: 7% [?]

Title: OLD-FASHIONED FILLED COOKIES
Categories: Ethnic, Cookies, Desserts
Yield: 36 servings

-Phillip Bower- FHMN87A
3 1/2 c Unbleached flour
2 ts Baking powder
1 ts Salt
2/3 c Butter, softened
3/4 c Brown sugar
3/4 c Granulated sugar
2 Eggs
1/3 c Milk

MMMMM———————–RAISIN FILLING—————————-
1 c Brown sugar
1 1/2 c Raisins (may need 1 3/4 c)
1 c Water
1 ts Lemon juice
1 ds Salt
1 tb Cornstarch
1 1/4 ts Cornstarch
2 tb Water
1/2 c Chopped nuts

MMMMM————————DATE FILLING—————————–
1 c Brown sugar
2 tb Flour
1 pn Salt
1 c Water
1 c Chopped dates
2 ts Grated orange peel
1/2 ts Nutmeg
1 c Chopped nuts

Prepare the cookie dough first. Sift the flour, baking powder, and
salt together; set aside. In a large bowl, cream the butter and sugars
thoroughly. Add the eggs, milk and vanilla; beat at high speed for 2
min. Lower the speed and add the flour mixture gradually. Refrigerate
for at least 3 hours. To prepare the raisin filling, grind the
rasins. You should have 1 cup of ground raisins. In a medium saucepan
combine raisins,brown sugar, water, salt and lemon juice. Bring to a
boil and simmer for 3 min. Combine the 2T of water and cornstarch,
use to thicken the raisin mixture. when cool stir in the nuts. To
make the date filling combine the ingredients in a saucepan, bring to
a boil and cook for 3 minutes breaking the dates with a spoon. Remove
from heat, cool then add the nuts. Roll out the dough on a floured
surface until thin (1/8 in).Cut into 2 3/4 inch rounds with a cookie
cutter. Place the rounds on a oiled cookie sheet. Place a heaping ts
of filling mixture on the cookie round, top with another round, crimp
the edges closed. Bake at 350 F. for exactly 8 minutes. The cookies
will be pale yellow. Allow cookies to remain on cookie sheet until
almost cool. From Cooking from Quilt Country by Marcia Adams.
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/03 7:40 PM

TO: MARGE NEMETH (GNFK05B) FROM: MARGE NEMETH (GNFK05B)
SUBJECT: R-MM BOWER MEGA

MMMMM

Popularity: 4% [?]