Date: Wed, 07 Dec 94 08:28:47 PST
From: “Rob Ryerson”

Brown Rice Wheat Berries
(modifed for VLF, and un-tested)

2 1/4 cups water
1/3 cup wheat berries
1/3 cup brown rice
1 Tbs saute fluid (pick your a compatible favoriet)
1/4 cup chopped scallion
1/4 tsp salt
1/8 tsp pepper

In 2qt pan, boil water. Add berries, return to boil. Reduce
heat, simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50
minutes longer. 5 minutes before rice is finished, saute scallion
until softened. Combi ne with rice and wheat mixture, along with
spices.

Popularity: 4% [?]

Title: Creole Black Beans
Categories: Crock-pot, Main dish
Yield: 6 Servings

2 lb Smoked sausage, 1″ pieces
3 cn Black beans (15 oz.) drained
1 1/2 c Chopped onions
1 1/2 c Chopped green pepper
1 1/2 c Chopped celery
4 ea Cloves garlic, chopped
2 t Leaf thyme
1 1/2 t Leaf oregano
1 1/2 t White pepper
1/4 t Black pepper
1/4 t Cayenne pepper
1 ea Chicken bouillon cube
5 ea Bay leaves
8 oz Tomato sauce
1 c Water

Brown sausage in a skillet over medium heat. Drain fat and transfer
to crock-pot. Combine remaining ingredients in crock-pot. Cover and
cook on low 8 hours or high 4 hours. Remove bay leaves. Serve over
cooked rice.

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Popularity: 25% [?]

CALZONE

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SUE FERGUSON (WVTD97B)
1 1/3 cup water
2 tablespoon Olive oil
2/3 teaspoon Salt
1/2 teaspoon Oregano
4 cup Bread flour
2 1/2 teaspoon Yeast
—–SPINACH FILLING—–
10 1/2 ounce Frozen chopped spinach
Garlic powder
2 tablespoon Olive oil
1 cup Provolone cheese — grated +-
1 cup Mozzarella cheese — grated +-

Remove dough from machine and roll it into circles of approximately 8 inc=
hes. Spread filling on one half of the circle leaving a border around it =
for closing.
Close the >> calzone by folding the unfilled side on top of the filled si=
de and crimping the edges closed with your fingers or a fork. Place on a =
lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly wi=
th olive oil and bake at 500 degrees for 20-30 minutes or until puffed an=
d golden. (I bake them at 485 degrees for 15 minutes in my oven.) =

The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta a=
nd grated mozzarella cheese in each calzone. >> My favorite filling is th=
e following……

SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder un=
til all water has evaporated. (I squeeze out excess liquid first) Mix che=
eses into spinach. You may substitute frozen chopped broccoli for spinach=
=2E

I LOVE these!!! I serve them with a spaghetti sauce that has sausage, pe=
ppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I=
used to eat them at the mall and wish I knew how to make them! Let us kn=
ow what you think! =

This recipe that we use is found in Donna German’s book II.

TTYL Sue Zoji S15 and Hitachi 101 Formatted by Elaine Radis BGMB90B; AP=
RIL ’93

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Popularity: 32% [?]

Title: Ice-Creamy Blueberry Yoghurt
Categories: Desserts, Ceideburg 2
Yield: 10 servings

Text Only

Seems that blueberries only got to Oz in the early 70′s and are only
now becoming affordable.

This is one of Gabriel Gate’s excellent. low-fat recipes. It was
first published in his book Smart Food (Anne O’Donovan, 1989) for the
Anti-Cancer Council.

Blend 500 g blueberries to a puree with the juice of 2 oranges and 1
lemon.

Strain the mixture. Stir in 1/4 cup sugar. Beat together 1 cup
low-fat yoghurt and 2 tablespoons low-fat milk for about 5 minutes to
lighten them.

Add 1/4 cup of sugar and beat for a further minute. Gently combine
the fruit preparation with the milk and yoghurt mixture. Either
freeze in an ice cream maker or put the mixture in the freezer in a
bowl and as the mixture hardens, whisk it two or three times. When
it is too firm to whisk any more, it is ready.

Makes 10 servings.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

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Popularity: 3% [?]

Dill Artichoke Potato Salad

Recipe By : BHG,Prize Tested Recipes, July ’92
Serving Size : 16 Preparation Time :0:00
Categories : Artichokes Eggs
Potatoes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds whole tiny new potatoes
1 cup mayonnaise or salad dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon lemon pepper seasoning
1 tablespoon snipped fresh dill OR — 2-3 tsp. dried/dillw
4 hard-boiled eggs — peeled chopped
2 6 oz. jars marinated artichoke hearts — drained sliced
3/4 cup chopped onion
2 tablespoons chopped dill pickles

Scrub potatoes with a vegetable brush under running water. In a Dutch oven,
cook unpeeled potatoes, covered, in boiling lightly salted water, about 20
minutes or just until tender. Drain. Cool potatoes. Cut into bite size pieces.
In a very large bowl, stir together mayonnaise or salad dressing, vinegar,
mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes,
eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir
gently before serving. Posted by bobbi744@sojourn.com

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NOTES : Submitted by Diane Schendel, Modesto, CA
Per servng: 224 cals., 14 g. fat, 61 mg. chol.
Delicious. Easily cut in half.

Popularity: 3% [?]

Title: Fennel and Watercress Soup
Categories: Soups/stews, Appetizers
Yield: 4 servings

1 tb Butter 1/2 x Large fennel bulb chopped
1 ea Small onion, thinly sliced 1 lb Pototaes, peeled, sliced (4)
4 c Strong chicken stock 1 x Parsley, bay leaves
1 x Peppercorn, thyme 1 x Salt and pepper
1/2 c Whipping cream 1 ts Chopped parsley
1 x Large bunch watercress

Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat
until soft but not brown, about 5 minutes. Add potatoes, stock and
parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth
pouch. Simmer 30 minutes then remove. Pass soup through food mill or
puree until smooth in a food processor or blender. Pour puree into a clean
saucepan, bring back to boil and correct seasoning.
Add cream to taste and chopped parsley. Place bunch of watercress in
boiling water for 3 to 5 seconds then plunge in cold water. Drain cut
leaves from stalks. Place soup in a heated tureen and serve. Makes four 1
1/2 cup servings.

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Popularity: 4% [?]

JO’S BAKED GARLIC SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 c Diced fresh tomatoes
15 oz Garbanzo beans, undrained
4 Or 5 summer squash, sliced
2 lg Onions, sliced
1/2 Green pepper, diced in cups
-dry white wine
4 Or 5 cloves fresh garlic,
-minced
1 Bay leaf
2 ts Salt
1 t Basil
1 Bay leaf
1 1/4 c Grated Monterey Jack cheese
1 c Grated Romano cheese
1 1/4 c Heavy cream or whipping
-cream

Finalist in 1980 Recipe Contest: JO STALLARD, Pacific
Grove, CA.

"I’ll never live this down;’ teased grandmotherly Jo
Stallard as she was crowned with a tiara of fresh
garlic and draped in garlic wreaths. A vegetarian, Jo
has turned her cooking talents to adapting recipes for
meatless cooking. This delicious soup has always been
a winner with her friends, she says, and so it was,
too, with the 1980 Great Garlic Cook-off celebrity
judges.

Generously butter inside of 3-quart baking dish.
Combine all ingredients, except cheese and cream, in
dish. Cover and bake for 1 hour at 375 degrees. Stir
in cheeses and cream, lower heat to 325 degrees and
bake 10 to 15 minutes longer. Do not allow to boil.

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Popularity: 4% [?]

Title: Canning Fruit-Based Baby Foods
Categories: Canning, Information
Yield: 1 guide

You may prepare any chunk-style or pureed fruit with or without sugar,
using the procedure for preparing each fruit. Pack in half-pint,
preferably, or pint jars and refer to the processing times in Table 1.

Caution: Do not attempt to can vegetables, red meats, or poultry meats,
because proper processing times for pureed foods have not been
determined for home use. Instead, can and store these foods using the
standard processing procedures; puree or blend them at serving time.
Heat the blended foods to boiling, simmer for 10 minutes, cool, and
serve. Store unused portions in the refrigerator and use within 2 days
for best quality.

Table 1.
Process time for fruit-based baby foods in a boiling-water canner.

Style of Pack: Hot
Jar Size: Pints

* 0 – 1,000 ft …….. 20 min
* 1,001 – 6,000 ft …. 25 min
* Above 6,000 ft …… 30 min

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 7% [?]

Cream Of Green Bean

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 onions — peeled chopped
2 medium potatoes — peeled chopped
4 cups chicken broth
2 garlic cloves
1 package (10 oz.) frozen green beans
3 tablespoons butter
1 cup heavy cream
1 1/2 cups milk
Salt pepper — to taste

Follow directions for Vichyssoise for cooking garlic, onions, potatoes and chic
ken broth. Then add green beans and cook for 5 to 10 minutes. Then do same as
Vichyssoise for milk, cream and seasonings. Puree. Serve hot. (Broccoli, cau
liflower, asparagus, spinach, watercress, cucumber or anything you can think of
, may be used in place of the green beans.)

busted by sooz

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Popularity: 3% [?]

WHITE CHOCOLATE-COCONUT TRUFFLES

Recipe By : dave prelip
Serving Size : 30 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb (1/2 stick) unsalted butter
8 oz White chocolate — finely chopped
1 c Shredded sweetened coconut — divided
1 Large egg yolk — room temp.
2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not simmering,
water. Add the white chocolate and melt, stirring occasionally, just
until smooth. Remove from the heat and whisk in 1/4 cup of the
coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together. Cover tightly
with plastic wrap and refrigerate until firm, at least 3 hours or
overnight. Using a melon baller, scoop up the mixture and roll into
1-inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The
truffles can be prepared up to 3 days ahead, tightly covered, and
refrigerated, or frozen for up to 1 month. Makes about 30 truffles.
Source: “An Edible Christmas” cookbook by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C

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Popularity: 3% [?]