1 cup lentils
7 cup water
4 cup (about 1 lb) chopped kale or spinach or chard
(tear the leaves of the kale/spinach/chard into 1/2″ strips)
1 large. onion, chopped
1 celery stalk, chopped (I used celery salt here)
3 tomatoes, chopped
1 med. carrot, chopped
3 T chopped parsley
1 bay leaf (remove before eating!)
1/4 t ground thyme
1-2 T soy miso (soy and/or Worcestershire sauce is good, too)
pinch of pepper
Place the ingredients in a crockpot.
Turn to low if leaving it for a long while.

Mr. Altar states this serves about 4-6. I made this for me and froze the rest
so I can’t really say! I can tell you this comes out VERY thick, almost
like a stew .

Popularity: 4% [?]

Hashbrowns Like the Waffle House

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–

Open a bag of frozen hash browns. Prepare the amount you need and while
they are browning, dice and sauté a little fresh onion in a bit of olive
oil and a dab of butter until onions are limp. OR Micro WARM a small jar
of Cheez Whiz per label directions. OR dice up some boiled ham. OR warm up
a can of Campbell’s Chili Beef Soup, diluted just to spooning consistency
with a little V-8 juice. OR dice up some fresh tomato. OR for extra
crispy, pat down with back of spatula in extra oil or butter until browned
to your liking. OR for “steamed”, add a few spoons of water just around
edge of browning potatoes and put a lid on them to let them “steam” a few
minutes until soft. Source: Gloria Pitzer’s Newsletter.

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Popularity: 3% [?]

Title: Pumpkin Tea Ring
Categories: Diabetic, Desserts, Breads/bm
Yield: 25 servings

1 tb Active dry yeast; 16 oz Pumpkin; canned
1/4 c Warm water 1 ts Cinnamon
1 c Milk; skim 1/2 ts Nutmeg
1/4 c Vegetable oil; 1/4 ts Cloves
2 tb Sugar 1/2 c Dark raisins or currents;
1/2 ts Salt 2 tb Margarine
5 c Whole wheat flour; 2 tb Honey;
(5 1/2 c)

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more
cups of flour. Beat. Transfer to an oiled bowl, cover with damp
towel, and let raise in in a warm place until doubled in bulk (about
1 hour). Punch down dough and turn onto a lightly flour surface and
knead in the remaining flour to make a smooth elastic dough, about 5
minutes. Melt the margarine and honey together in a saucepan. Break
off 2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

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Popularity: 4% [?]

Title: SICHUAN STYLE BEAN CURD
Categories: Main dish, Chinese, Vegetarian
Yield: 2 servings

1/2 lb Bean curd
1 Green pepper, sliced
1 Leek, sliced
2 Green chilies, chopped
3 tb Oil
2 Red chili peppers
1 tb Soy sauce
1 tb Dry sherry
2 tb Yellow bean paste
2 ts Sesame oil

Cube the tofu. Wash vegetables. Heat oil in a wok
fry the bean curd for 2 minutes. Remove drain. Add
more oil if necessary stir fry the vegetables red
chilies for 2 minutes. Add soy sauce, sherry yellow
bean paste. Mix well, add the bean curd stir
together for 2 minutes. Sprinkle on the sesame oil
serve with rice.

—–

Popularity: 5% [?]

Title: Chocolate Cheesecake Pudding
Categories: Dessert
Yield: 4 nice size

1 c Vanilla Yogurt 1 pkg (4 serving) chocolate instant pudding (can
use other puddings if= desire) 1=BD c cold lowfat or skim milk

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2
minutes, using a mixer to mix well. Mix in yugart until blended.
Spoon intodessert dishes if desired can garnish with chocolate
sprinkles or= coconut.

175 calories per serving if regular pudding is used or 110 calories if
sugar fee pudding is used.

I always enjoyed this dessert whenever my mother would serve it. From:
Arlenes@holly.Colostate.Edu Date: Wed, 17 Jan 1996

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Popularity: 4% [?]

CREAM OF FRESH VEGETABLE SOUP

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Chicken broth
1/2 c Chopped onion
Desired vegetable and
-seasonings (see chart
-below)
2 tb Butter
2 tb All-purpose flour
1/2 ts Salt
Few dashes White Pepper
1 c Milk

In saucepan combine chicken broth, chopped onion, and
one of the vegetable-seasoning combinations from
chart. (Or substitute an equal amount of frozen
vegetable, if desired.) Bring mixture to boiling.

Reduce heat;cover and simmer the time indicated in the
chart or till vegetable is tender. (Remove bay leaf if
using broccoli.)

Place half the vegetable mixture into a blender
container or food processor. Cover and blend 30 to 60
seconds or till smooth. Pour into bowl. Repeat with
remaining vegetable mixture; set all aside.

In the same saucepan melt the butter. Blend in the
flour, salt and pepper. Add the milk all at once. Cook
and stir till mixture is thickened and bubbly. Stir in
the blended vegetable mixture. Cook and stir till soup
is heated through. Season to taste with additional
salt and pepper. Serves 3 or 4.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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Popularity: 12% [?]

Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Keeper Soups/Stews/Chili
Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef — cubed
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 each carrot — sliced
4 stalks celery — sliced
1 each onion — sliced
16 small new potatoes — halved
8 ounces mushroom — sliced
20 ounces frozen vegetables (ie. peas, gn. beans)
1 can condensed beef broth
1 cup dry red wine
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet
1/4 cup flour
1/4 cup water

Place beef cubes in corck-pot. Combine 1/3 cup flour with the salt and
pepper; toss with beef to coat thoroughly. Add all vegetables to
crockpot and mix well.

Combine broth, wine, sugar and Kitchen Bouquet. Pour over meat and
vegetables; stir carefully. Stir well.

Cover and cook on LOW for 10-14 hours (on High setting for 7 hours)

One hour before serving, turn to High setting. Make a smooth paste of
1/4 cup flour and the water; stir into crockpot. Cover and cook until
thickened.

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NOTES : If you want better color, save some of the frozen vegetables to
add during last hour.

Popularity: 8% [?]

SHRIMP PASTA *** (DCJR89A)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Twist pasta — small
1 lb Cooked shrimp — shelled dev
1/2 c Chopped parsley
1/2 c Olive oil — divided
4 tb Lemon juice
1 t Tarragon — crushed
1/4 ts Rosemary — crushed
1/2 ts Salt — to taste
1/8 x Tabasco sauce

Try this one from THE PASTA SALAD BOOK by Nina Graybill Maxine
Rapoport. Have not tried it myself but it looks great!
Cook pasta until al dente, drain well toss with 2 tble. oil.
Set aside to cool.
Cut some of the shrimp into smaller pieces if desired Throughly
mix remaining oil, lemon juice, herbs, salt Tabasco sauce. Taste
adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing parsley.
Cover let flavors blend about 1/2 hour. (Refrigerate if salad won’t
be served for more than 1/2 hour.) Just before serving, toss again.
FROM: JANA SWANSON (DCJR89A)

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Popularity: 6% [?]

Title: Peach Cobbler
Categories: Desserts, Ceideburg 2
Yield: 6 servings

MMMMM———————–PEACH FILLING—————————-
7 c Pitted peaches, peeled, cut
-in sixths
3/4 c Sugar, or to taste
2 tb Fresh lemon juice
4 tb Butter

MMMMM———————-BISCUIT TOPPING—————————
1 c Flour
2 tb Sugar
1/4 ts Salt
2 ts Baking powder
4 tb Chilled butter
6 tb Milk
Preheat oven to 425F.

MMMMM————————–FILLING——————————-

Place the prepared peaches in an 8-inch square baking pan and sprinkle
evenly with the sugar. Drizzle on the lemon juice and dot with the
butter. Set aside.

TOPPING:

Combine the flour, sugar salt and baking powder in a large bowl and
stir together with a fork. Cut the butter into bits and drop it into
the bowl, then cut it into the flour mixture until dough resembles
fine, even crumbs. Slowly add the milk, stirring with a fork. Gather
the dough together and place it on a lightly floured surface. Knead
8 to 10 times, until it is fairly smooth. Roll or pat the dough into
a shape that will fit the baking dish ++ it should be no more than
1/2 inch thick , so trim edges if necessary.

Place the dough over the fruit in the pan, pressing it down into the
fruit all around the edges. Bake for 35 to 45 minutes, until the
juices are bobbling, the biscuit crust is golden brown and the
peaches are tender when pierced through the crust with a knife.
Remove from the oven and place on a wire rack. Serve warm with heavy
cream.

Serves 6.

Posted by Stephen Ceideberg; Reposted by Shelley Rodgers Nov. 12 1991.

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Popularity: 4% [?]

Curried Rub

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Chili Powder
1 Tsp Onion Powder
1 TBS Curry Powder
1 Tsp Garlic Powder
1 Tsp Dry Mustard
1 Tsp White Pepper
1 Tsp Oregano
2 Tsp Celery Salt
1 Tsp Parsley Flakes

– - – - – - – - – - – - – - – - – -

Popularity: 9% [?]