1 cup Sour Cream (I use fat free)
1 Cup Parmesan Cheese grated
2 cans WATER PACKED artichoke hearts, drained and chopped
1/2 tsp. garlic powder

Mix all ingredients, sprinkle with paprika and bake at 350 for
30 minutes (until bubbly).

I serve this w/ fresh veggies and melba toast.

Popularity: 5% [?]

Shrimp Divan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 pk Broccoli,frozen (10oz ea)

1 lb Shrimp,medium,shelled

Salt to taste

Pepper to taste

1 pn Mixed herbs

1 cn Cream/celery soup (10.5oz)

1 c Mayonnaise

1 tb Lemon juice

1/2 c Cheese,shredded

1 c Crumbs,buttered

1. Arrange broccoli in greased 7×11-inch baking dish; cover with shrimp and

sprinkle with salt pepper and herbs.

2. Combine soup, mayonnaise, lemon juice and cheese and pour over shrimp.

3. Top with buttered crumbs; bake in preheated 350′F. oven 40 minutes.

NOTE: Crumbs may be fine dry bread, fine fresh bread, cornflake crumbs or

packaged stuffing; mix with about 3 tablespoons melted butter.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

HONEY BACON BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-C HAROLD QUINN (FPHK52A)
2 ts Yeast
5 ts Gluten
3 1/2 c Wheat flour
1/2 c Honey
3 tb Soft butter
1 1/4 ts Salt
1/2 c Soft bacon bits*
1 1/4 c Very warm water + more if ne

* (don’t use the crunchy kind) it looks too dry add a little more)
This is the receipt that was on the BB from CELESTE BEATIE (TDFX72B).
I don’t deserve any credit for this wonderful bread.
Celeste used the DAK Auto Bakery and I use the DAK Turbo on the turbo
cycle. Turned out great. It is heavy (2 1/2 lbs.) I also used the
crunchy bacon bits but I soaked them in warm water for about 30
minutes. Only had to add 2 Tbsp of water to the 1-1/4 cup. All that
like this should thank CELESTE. FROM: C HAROLD QUINN (FPHK52A)
Reformatted by Elaine Radis

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Lima Bean and Ham Stew

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :2:00
Categories : Pork Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ham hocks
1 pound lima beans
3 cups chicken broth
3 cups water
2 garlic cloves
2 bermuda onions
1 cup celery — diced
1 cup carrots — sliced
1 bay leaves
hot pepper sauce — optional

1. Prepare lima beans by picking over to remove any debris that might be i
n package. Rinse beans well. Cover with about 8 cups water. Bring to a boil, co
ver and boil 2 minutes. Remove from heat, keep covered and allow to stand for 1
hour or more.
2. While beans are soaking, prepare the ham hocks (or use meaty ham bones)
. Combine the 3 cups broth and 3 cups water in a large heavy pan with lid; brin
g to a boil. Add the ham and simmer for about 1 hour.
3. Drain the beans, running hot water over beans briefly to rinse. Add the
beans to the ham mixture. Slice the onions and separate into rings. Add the on
ions, along with the carrots, celery, and bay leaf, to the pot. Mince the garli
c cloves or use a garlic press; add to mixture. Add fresh ground black pepper a
nd salt if you prefer. Ham is salted already so you may not want to add salt at
this point. Pour additional broth or hot water over this mixture to reach abou
t 1 inch above the ingredients.
4. Simmer for about 1 hour, stirring several times, checking to see if you
need to add more liquid. After beans and vegetables are tender, remove the ham
hocks or bone. Remove the meat from bones and add back to the bean mixture. Ta
ste and add more salt or pepper if you wish; also add hot pepper sauce to your
taste.

– - – - – - – - – - – - – - – - – -

Per serving: 334 Calories; 8g Fat (22% calories from fat); 25g Protein; 41g Car
bohydrate; 39mg Cholesterol; 639mg Sodium

Serving Ideas : Serve with crusty corn bread and crisp green salad.

Popularity: 5% [?]

Title: Chick Peas in Spanish Sauce
Categories: Vegetarian, Vegan, Spanish, Kaz, Pulses
Yield: 2 servings

227 1/2 g Chick peas (dried) or
400 g Chick peas (canned)
1/2 Green pepper
1/2 Red pepper
1/2 Green chilli
1/2 Onion
1/2 Garlic clove
1 tb Olive oil
1/2 tb Chopped parsley
1/2 ts Sea salt
227 1/2 g Tomatoes

Chop the peppers, onions, garlic and tomatoes. Lightly fry the
peppers, onion and garlic in the olive oil for a few minutes. Add the
parsley, tomatoes and salt and cook on a low heat for about half an
hour, stirring, occasionally, until the tomatoes are pulped. Combine
this with the cooked chick peas and serve, either with rice or
potatoes.

Posted by Kaz Glover in Intercook

MMMMM

Popularity: 8% [?]

BUTTERMILK APPLE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/3 c Oil
1 Egg, beaten
1 t Vanilla
1 1/2 c All purp flour
1/2 ts Baking soda
1/4 ts Salt
1 c Apples, peel, chp
1/2 c Buttermilk
1/4 c Chopped walnuts
1/2 ts Cinnamon

Preheat oven 325. Place paper liners in muffin tins.
Blend 3/4 c brown sugar, oil, egg, and vanilla in lg
bowl. Add flour, baking soda and salt. Add apple and
buttermilk and mix thoroughly. Divid among tins.
Combine remaining 1/4 c brown sugar, walnuts, and
cinnamon in sm bowl. Sprinkle over batter. Bake until
muffins are brown and test done, 30-35 mins.

Posted by: Sherilyn Schamber (JHXX93B) – Prodigy
Reposted by: Debbie Carlson – Cooking Echo

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

OCTOPUS WITH GARLIC – POLIPI VERACI ALL’AGLIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Octopus (about 1 1/2 pounds
-each)
1/4 c Olive oil
5 Cloves garlic, crushed
1 Bay leaf
1/2 ts Cumin seeds
Salt
1 sm Green pepper, chopped

rosemary leaves and parsley

Cut out the eyes and mouth of the octopus. Remove the
ink sac and internal bone. Cut off the tough points in
the tentacles. Put each octopus on a board and beat
them well to break the fibers and make the meat more
tender. Wash them in running water until they are very
white; do not dry but put them in an earthen- ware
dish and season with oil, flavored with garlic, bay
leaf and cumin seeds. Cover the dish tightly with a
sheet of waxed paper or foil tied around the top with
string. Put the dish over a very low heat between 1
and 2 hours, according to the size of the octopus.
When they are tender, drain them, season with
additional oil, salt, green pepper, rosemary leaves
and parsley. Serve in a tureen.

From “Feast of Italy”, translated from the Italian
edition published by Arnoldo Mondadori Editore, 1973.
Consulting Chef, Giorgio Gioco. Thomas Crowell, New
York. ISBN 0-690-00059-6

It doesn’t make reference to it in the text, but in
the pictures of both these dishes, it shows one or two
largish octopi garnished with reseattes of baby octopi
tentacles. I imagine you’d do quite well using the
‘baby’ octopi like those I see sold around here in the
supermarkets, or even with squid.

– - – - – - – - – - – - – - – - – -

Popularity: 2% [?]

Title: SAUSAGE CHICKEN JAMBALAYA
Categories: Cajun
Yield: 12 servings

1/4 c Oil
1 Chicken; cut up or boned
1 1/2 lb Andouille
4 c Onions; chopped
2 c Celery; chopped
2 c Green pepper
1 T Garlic; chopped
4 c Rice, long grained
5 c Chicken stock
2 1/2 t Salt
Cayenne; to taste
2 c Green onions; chopped

Season and brown chicken in oil (lard, bacon drippings are traditional)
over med-high heat. Add sausage to pot (cut in 1/4″ rounds) and saute
with chicken. Remove both from pot. For brown jambalaya, either add
heaping Tbsp brown sugar to hot oil and caramelize, make roux, or use
Kitchen Bouquet. For red jambalaya, delete this. (I prefer to make a
deep chestnut colored roux). Saute onions, celery, green pepper and
garlic to the tenderness that you desire. Return chicken and sausage to
pot. Add liquid and salt, pepper, and other desired seasonings and bring
to boil. If using Kitchen Bouquet for brown jambalaya, add 1-2 Tbsp.
For red jambalaya, add approx 1/4 cup paprika, and you may want to use
1/2 stock and 1/2 tomato juice or V-8 for your liquid. Add rice and
return to boil. Cover and reduce heat to simmer. Cook for total of 30
minutes. After 10 minutes of cooking, remove cover and quickly turn
rice from top to bottom completely. Add green onions and chopped
tomatoes if desired. For seafood jambalaya, follow the first two steps,
and then return seafood here.

NOTE: 1 cup raw long grain rice will feed 3 people. 4 keys: 1 cup rice
to a total of 2 cups of trinity in any combination (trinity = onions,
celery and green pepper) 1 cup raw rice to 1-1/4 cups liquid overseason
to compensate for the rice. Cook for a total of 30 minutes, turning
completely after 10 minutes.

—–

Popularity: 4% [?]

Title: Ginger Crinkles
Categories: Cookies
Yield: 76 servings

1 1/8 c Unsalted butter
1 5/8 c Sugar
3/8 c Dark molasses
1 5/8 lg Egg; slightly beaten
1 5/8 pt All-purpose flour
1 5/8 tb Baking soda
3/8 ts Salt
1 5/8 ts Ground cloves
2 3/8 ts Cinnamon
2 3/8 ts Ground ginger
Extra sugar for rolling

Recipe by: Marth Stewart Holidays pp.82-3
1. Cream together butter and sugar until fluffy. Blend in molasses and
egg. Sift together dry ingredients; add to butter mixture and beat well.
2. Chill dough for at least 1 hour.
3. Heat oven to 350.
4. Form dough into 1-inch balls and roll in sugar.
5. Bake for 8 – 10 minutes. Let cool on baking sheets for at least 3
minutes, until cookies are set.

—–

Popularity: 6% [?]

Title: Borekas Stuffed with Cheese and Spinach
Categories: Breads, Cheese, Jewish
Yield: 12 servings

2 c Flour
5 tb Oil
Juice of 1 lemon
1 3/4 c Water
Salt
1 c Margerine
Cheese Stuffing:
2 Potatos–boiled and peeled
1 Egg
1/2 lb Cheddar cheese
1 tb Margerine
SPINACH STUFFING:
1 lb Spinach
2 Cloves garlic
2 tb Butter
Lemon juice to taste
Salt and pepper to taste
1 Egg–beaten
5 oz Sesame seeds

Dough:

Prepare dough by mixing flour, oil, lemon juice, water and salt.
Sprinkle a handful of flour on a board and roll out the dough. Spread
the margerine over the dough. Fold dough into thirds. Refrigerate for
half hour, and then roll dough out again. Fold in thirds and return
to refrigerator. Repeat rolling, folding, and refigerating 1 more
time, then roll dough out into a large thin rectangle.

For cheese stuffing, mash the potatos and the egg. grated cheese and
margerine. Mix well. For Spinach Stuffing, cook the spinach in the
water that clings to its leaves after washing, then drain and chop.
Saute the garlic in the butter, then chop fine and add to spinach.
Add lemon juice, salt and pepper and mix well.

To ASSEMBLE: Cut the dough into 3-inch sqaures. Place 1 tsp cheese or
spinach stuffing (or 1/2 tsp of each) on each square, fold dou spinach
stuffing (or 1/2 tsp of each) on each square, fold dough in
half to form a triangle, and pinch edges to seal well. Brush each
filled square with the beaten egg and sprinkle with the sesame seeds.
Bake in a preheated 350 F. (moderate) oven until
golden–approximately 30 minutes. Makes 12 pastries.

MMMMM

Popularity: 4% [?]