Cornbread Dressing

Recipe By : Mrs. Chester P. Smith, Jr.
Serving Size : 1 Preparation Time :0:35
Categories : Side Dishes Stuffing
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Chopped Onion — or more to taste
1/2 C Chopped Green Pepper
1/2 C Chopped Celery
4 Tbsp Butter
1 Pan Cornbread (Day-Old If Possible) — crumbled
1/2 Pkg Herb-Seasoned Stuffing Cubes
Giblets — optional
1 Can Chicken Or Turkey Broth Or Stock
Salt And Pepper — to taste
2 tsp Poultry Seasoning — or to taste

Saute onion, green pepper and celery in butter until tender. Mix
cornbread and stuffing. Add all this to cornbread and stuffing
mixture. Mix well. Add giblets and eggs to mixture. Add stock or soup
until moist. Season with salt and pepper (must use salt and pepper
liberally; keep tasting). Add more poultry seasoning if necessary.
Bake at 350° for 30 minutes in a casserole, or use to stuff a turkey.

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

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Popularity: 21% [?]

Title: POPCORN SNOWMEN
Categories: Snacks, Holiday, Popcorn
Yield: 6 servings

4 tb Unsalted butter
4 c Mini marshmallows
9 c Popped popcorn
1/2 c Confectioners’ sugar
1 tb Milk
Gumdrops, cinnamon candies;
-fruit leather, jelly beans,
-licorice, pretzels,
-for garnish.

In a large saucepan, melt the butter over low heat. Add the
marshmallows and cook, stirring often, until melted and syrupy, about
5 minutes. Place the popped popcorn in a large lightly greased
shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5″ in diameter from the coated
popcorn for the bottom sections, giving the balls flat bases so the
snowmen will stand. Form 6 balls about 3-1/2″ in diameter for the
middle sections. Then form 6 balls about 2″ in diameter for the top
sections. Stir in the confectioners’ sugar and milk together until
smooth. Use the icing to stack three popcorn balls of decreasing
sizes into a snowman, then attach candies to decorate. (Gumdrops for
hats, fruit leather for scarves, etc.)

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Popularity: 13% [?]

Date: Wed, 14 Dec 94 11:18:45 EST
From: TXFT40A@prodigy.com (MRS SUSAN K SMITH)

Title: *Vegetable Raisin Curry with Couscous
Categories: Vegan, Quick
Yield: 4 servings

1/4 c Sliced almonds
x Saute liquid of choice
1 ea Large onion
1 t Bottled minced garlic
1 T All purpose flour
2 t Curry powder
1/4 t Cayenne pepper
1 ea 16 oz. pkg frozen mixed
– vegetable medley
1/3 c Dark or golden raisins
1/2 t Salt (depending on stock)
2 1/2 c Stock of choice, divided
1 c Cuscous, uncooked

Heat oven or toaster oven to 350 degrees. Place
almonds in a single layer on a baking sheet. Bake for
about 5 minutes or until golden brown.

Coarsely chop onion. Cook onion and garlic in saute
liquid. Stir in flour, curry powder, and cayenne
pepper and cook for 30 seconds, stirring constantly.

Stir in vegetables, raisins, salt and 1 cup of the
broth. Cover and bring to a boil over high heat.
Reduce heat to low and continue cooking, covered, for
10 minutes, stirring occasionally.

While the curry is cooking, bring the remaining 1 1/2
cups broth to a boil in a small saucepan. Stir in
couscous and remove from heat. Cover and let stand for
5 min. or until liquid is absorbed. Fluff with a fork.
Serve vegetable curry over couscous and sprinkle with
almonds.

Note: The Chicken Style Seasoning posted by Michelle
Dick a while back is an excellent stock for this
recipe.

From Karen A. Levin, _Meatless Dishes in Twenty
Minutes_, Contemporary Books, 1993.

Formatted and modified by Sue Smith,
TXFT40A@Prodigy.com.

Popularity: 15% [?]

Vegetable Minestrone

Recipe By : http://www.recipe-a-day.com
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
3 Tbs Extra Virgin Olive Oil
2 small Leeks — quartered
2 stalks Celery — diced
1 medium Onion — chopped
1 1/2 tsp Salt
2 cloves Garlic — minced
2 small Zucchini — quartered, then
sliced
1 medium Potato — peeled, then diced
8 cups Water
1 cup elbow macaroni — or Shell
8 cups Swiss Chard leaves — (2 quarts) chopped
1 can Chickpeas — (16 oz.) drained
and rinsed
1 cup frozen Green Peas — thawed
Freshly Ground Black Pepper to Taste
1/2 cup Parmesan Cheese — freshly grated
1/4 cup fresh Parsley — or Basil chopped

In a soup pot or large Dutch oven, heat one tablespoon of olive oil over
medium heat. Add the leeks, celery, and onions, and season with a bit of
salt (about a half-teaspoon). Cook, stirring occasionally, until the
vegetables are softened, about 10 minutes. Add the garlic, zucchini, and
potato. Continue to cook, stirring occasionally, for about 5 minutes.
Add the water and remaining teaspoon of salt. Bring the mixture to a boil,
then reduce the heat to low and simmer until all the vegetables are tender,
about 15 to 20 minutes.
Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about
5 minutes. Add chickpeas and green peas, and continue to simmer until the
pasta is cooked to the “al dente” stage. Adjust the seasoning with salt and
pepper.
Ladle soup into bowls and drizzle with remaining two tablespoons of olive
oil, if desired. Garnish with freshly grated Parmesan cheese and fresh
parsley or basil. Serve immediately.

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NOTES : Makes about 12 cups, for 8 Servings,
Calories per 1-1/2 cups 313, Total Fat 9.0g; Fibre 11.4g. Weight Watchers’
Points per serving = 5

Diabetic Choices = 2 Starch choices, 1/2 Protein choice, 3 Vegetable choice,
1 Fat choice

Popularity: 14% [?]

Peanut – Butter Crisscrosses

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine*
1/2 cup granulated sugar*
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
2 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt

Cream margarine, sugars, eggs and vanilla. Stir in peanut butter. Sift dry in
gredients; stir into creamed mixture. Roll into balls (rounded teaspoon). Plac
e on non-stick treated cookie sheet. Press with back of floured fork to make c
risscross. Bake at 350 degrees about 10 minutes.

*1/2 cup margarine and 1/2 cup sugar has been removed from this recipe.

T4544 Records

busted by sooz

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Popularity: 8% [?]

Title: Blender Mayonnaise
Categories: Dressings, Salads
Servings: 4

1 lg Egg
1 tb Vinegar
1/2 ts Salt
1/4 ts Dry Mustard
1/8 ts Paprika
1 ds Cayenne Pepper
1 c Salad Oil
1 tb Lemon Juice

Put the egg, vinegar, salt, dry mustard, paprika, and cayenne in a blender
container, blending until well mixed. With the blender RUNNING SLOWLY,
gradually pour half of the salad oil into the blender container. (When
necessary, stop the blender and use a rubber spatula to scrape down the
sides.) Add the lemon juice to the mixture in the blender and slowly pour
the remainder of the salad oil into the blender container, with the
blender running slowly.

Makes about 1 1/4 cups.

MMMMM

Popularity: 4% [?]

Title: YOGURT RYE BREAD
Categories: Breads
Yield: 1 servings

1 1/2 c Warm water
2 pk Dry yeast
1 c Plain yogurt
1/4 c 9-grain cereal
1 c Bran flakes
1 1/2 ts Salt
4 tb Butter; softened
1 c Rye flour
2 1/2 c All-purpose flour (Or more)
1 tb Fennel seeds
2 tb Cornmeal

———————————–GLAZE———————————–
1 Egg yolk; mixed with
1 tb Water

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
flour. Beat vigorously until well blended. Add enough all-purpose flour to
make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
a good 10 minutes, until the dough is elastic, sprinkling on a little more
all-purpose flour as necessary to keep it from being too sticky. Knead in
the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
a clean damp cloth, and let rise until double in bulk. Punch the dough down
and divide into 3 equal parts. Roll each piece into a long round strand
about 3/4-inch thick, making them all the same length. Pinch the strands
together at one end, and braid. When you’ve finished braiding, pinch both
ends together firmly and tuck them under a bit, to give the loaf a neat
look. Transfer to a baking sheet that’s been sprinkled with the cornmeal,
cover loosely, and let rise again until double in bulk. Brush with the
egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
from the sheet and cool on a rack. Makes 1 Loaf

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Popularity: 5% [?]

CARROT PINEAPPLE MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits
Muffins Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 1/4 oz Pineapple — Crushed, 1 Cn
1 x Skim Milk
2 c Whole Wheat Flour
1 1/3 c Brown Sugar — Packed
1 tb Baking Powder
1/2 ts Salt
2 tb Sugar
1/2 ts Cinnamon
3/4 c Carrots — Grated
1/3 c Vegetable Oil
1 ea Egg — Lg, Beaten
1/2 ts Vanilla

Drain the Pineapple, reserving the juice. Add enough
skim milk to the juice to make 3/4 cup of liquid, then
set aside. Combine the next 7 ingredients in a large
bowl, stirring until the carrots are well coated. Make
a well in the center of the mixture. Combine the milk
mixture, oil, egg and vanilla; then add to the dry
ingredients. Stir until just moistened and no flour
streaks remain. Spoon into muffin tins that have been
coated with a non-stick spray, filling each cup 2/3rds
full. Bake at 375 degrees F. for 20 to 25 minutes or
until done. Serve warm.

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Popularity: 7% [?]

BAGELS FOR THE BREAD MACHINE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Water
3 c Bread flour
2 ts Sugar
1 1/4 ts Salt
2 ts Butter
3/4 ts Dry yeast

Recipe by: EAT-L, Pillsbury Bread Dough Maker Recipe
Book Place ingredients into the bread case. Place the
bread case into the bread machine. Select the Dough
mode and press the start button.

When the buzzer sounds, press the STOP button and
remove the bread case fro the bread machine. Remove
the dough from the bread case and divide it into ~ 10
equal portions. Shape the dough into circles.

Arrange the circles on a greased cookie sheet and
cover with a clean towel. Place the dough in a warm
place and allow to rise for 40 to 50 minutes.

In a large saucepan bring 2 quarts of water to a
medium boil. Carefully ad dough one at a time. Boil
each bagel for about 2 minutes.

Remove bagels from boiling water and place on a
greased cookie sheet. Bake 400 F until golden brown
(about 20 minutes.)

Makes 8 to 10 bagels. Original poster of this recipe
was not me!

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Popularity: 7% [?]

Black Beans and Yellow Rice

Recipe By : Southern Living
Serving Size : 3 Preparation Time :0:00
Categories : Beans Caribbean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz saffron rice mix
15 oz black beans, canned
3 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
2 tbsp fresh cilantro — chopped
sour cream
green onions — sliced
cilantro

Cook rice mix according to package directions; keep warm.

Drain beans, reserving 2 T liquid. Combine beans, reserved liquid, lime juice,
chili powder, and cumin in a saucepan. Cook over medium heat until thoroughly
heated; stir in 1 T cilantro. Serve beans over rice; sprinkle with remaining
cilantro. Garnish with sour cream, green onions and cilantro, if desired.

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Popularity: 4% [?]