Title: CHOCOLATE ZUCCHINI CAKE RECIPE
Categories: Chocolate, Cakes
Yield: 6 servings

1/2 c Soft oleo
1/2 c Oil
1 3/4 c Sugar
2 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
2 c Grated zucchini
2 Eggs
1 ts Vanilla
1/2 c Sour milk
4 tb Cocoa
1/2 ts Cinnamon
1/4 c Chocolate chips

Cream together the oleo, oil and sugar. Add eggs, vanilla, and sour milk.
Mix well. Add dry ingredients after sifting them together. Beat well. Add
zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate
chips. Bake at 350 for 35 min. or until done. This is GREAT topped with
cream cheese frosting.

Cream Cheese Frosting

1 pkg. (3 oz.) cream cheese–softened 4 Tbsp. butter–softened dash of salt
1 tsp. vanilla 2 1/2 c. sifted powdered sugar

Cream together the cream cheese and butter. Beat in vanilla and salt.
Gradually add powdered sugar. Blend well. Frost cake.

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Popularity: 5% [?]

HOMEMADE TOMATO SOUP I

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
17 lb Tomatoes (1 peck)
1 c Brown sugar
2 md Onions
1 c All-purpose flour
2 Hungarian hot peppers
1 t Ground allspice
3 sm Bunches celery
1 t Ground cinnamon
1 lg Bunch fresh parsley
1 t Ground cloves
1/2 c Coarse salt
1/4 ts Black pepper
1/2 c ( 1 stick) butter

Core the tomatoes and chop them coarsely. Chop the
onions, peppers, celery, and parsley coarsely, and
divide equally, along with the tomatoes, between 2
very large, deep kettles. Divide the salt between the
2 kettles, too. Cover, bring to a boil, and simmer
over medium-low heat for 1 hour, or until all
vegetables are very tender. Stir frequently. Put
mixture through a sieve or food mill. Transfer the
puree to a large kettle. In a medium bowl, combine all
remaining ingredients except butter. Add the
seasonings gradually to the hot puree, beating in with
a whisk. Add the butter and whisk smooth. Bring to a
boil, then simmer over medium low heat for 3 minutes.
Pour hot into 12 hot pint jars, leaving 1/2 inch head
space. Seal and process in hot- water bath for 15 min.

To serve, add one 11 ounce can cream of mushroom soup
and 1 soup can of water to every pint of tomato soup
base. Heat and serve

Yield: 6 to 8 servings.

NOTE: You can also prepare the soup base by adding 1
1/2 cups milk to it, or even using 1 1/2 cups water.

Posted by Pat Stockett.

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Popularity: 4% [?]

ANAI PACHADI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Vegetarian
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Butternut squash
3 Green chillies
3 tb Coconut
1 t Tamarind paste
1/2 ts Mustard seeds
Jaggery/sugar
Turmeric — to taste
Salt — to taste
—–SEASONING—–
Mustard seeds
Fenugreek
Red chilli
Curry leaves
Oil

Cut squash into inch square and 1/4 inch thick slices.
Wash and in about a cup and a half of water, add
tamarind paste and sliced squash.

Add turmeric, salt and cook on low heat till done.

Grind coconut, green chillies, 1/2 teaspoon mustard
seeds and stir into cooked squash. Can wash out
blender and add this water too.

Let mustard seeds splutter in oil, add fenugreek, red
chilli, curry leaves and in a couple of minutes pour
onto pachadi.

Variations:

Instead of tamarind paste can use yogurt at the end.
Can use cut okra or, okra and eggplant pieces, instead
of squash.

U15297@uicvm.bitnet (Shyamala Parameswaran)

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Popularity: 4% [?]

Title: CALIFORNIA COUNTRY MEATBALLS AND PEPPERS
Categories: Hamburger, Meats, Pork, Beef
Yield: 4 servings

3 tb Olive oil
1 lg Red bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Green bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Yellow bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Onion, cut into wedges
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
1 lg Egg
1/4 c Fine dry bread crumbs
1/4 c Chopped fresh parsley
1 ts Fennel seeds, crushed
1 1/4 ts Salt
1/4 ts Black pepper
1/2 c Pitted black olives, halved

In 12″ skillet over medium heat,heat 1 tbsp. olive oil;add red, green and
yellow peppers and onion;cook about 10 minutes,stirring occasionally until
tender.Meanwhile,in large bowl,combine Butcher’s Blend,egg,bread
crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or
wooden spoon,blend well.Shape mixture into 1 1/4″ balls.Using slotted
spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add
remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15
minutes,turning frequently until well browned on all sides and cooked
through.Return peppers to skillet, along with olives and remaining 1/2 tsp.
salt.Cook about 1 minute longer,stirring until well mixed and heated
through.Makes 4 servings.

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Popularity: 6% [?]

Banana milk — especially good over cereal

one banana
one cup water
1/2 teas. vanilla

Put everything in the blender until smooth

Popularity: 5% [?]

Title: Garlic and Cilantro Sauce
Categories: Sauces, Low-fat
Yield: 4 servings

1 Garlic head,peeled/minced
2 Jalapeno peppers,seeded and
-finely chopped
2 bn Cilantro,finely chopped
1/2 c Lime juice
1/4 c Extra virgin olive oil
1 t Salt

From “A Cook’s Tour of Sonoma” by Michele Anna Jordan. Aris Books.

Toss all the ingredients together. Spoon over freshly grilled or
sauteed fish. Makes 1-1/4 cups. Serves 4.

Sauce will keep in refrigerator for up to 4 days.

Nutritional analysis per serving: 150.5 calories; 12.7 grams total
fat; (1.8 grams saturated fat); 0.3 grams protein; 7.5 grams
carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium.

MMMMM

Popularity: 7% [?]

Sensational Tomato Quiche

Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:45
Categories : Brunch Eggs And Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9 inch pie crust — * see note
2 tablespoons olive oil
1/2 cup chopped onions
1/2 cup green bell peppers — chopped
1 garlic clove — minced
2 pounds tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon salt
3 tablespoons tomato paste
3 tablespoons fresh parsley — chopped
1/8 teaspoon black pepper
4 large eggs — ** see note
12 black olives — sliced
1/3 cup grated Parmesan cheese
8 anchovies — optional

* Pie crust should be partially baked. Use same oven temperature as for
cooking quiche, 350 degrees, and time it so crust will bake about 4-7 minutes
and let cool only about 5 minutes before filling with mixture to continue
baking.

** You will need 1 egg and 3 egg yolks for this recipe.

1. Saute onions, green pepper and garlic in 2 tablespoons oil in a heavy
skillet.

2. Add tomatoes that have been peeled, chopped and seeded. Add the basil,
oregano, salt, green pepper and parsley. Cover and cook over low heat for
5 minutes.

3. Remove cover and raise heat so liquid evaporates. Do not let mixture
scorch. Remove from heat.

4. Put 1 egg and 3 egg yolks along with tomato paste into a bowl and mix
well. Combine with tomato mixture then pour into pie crust.

5. Top with olives, grated cheese and anchovies if you are using them.

6. Bake about 30 minutes or until firm and golden brown.

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Serving Ideas : Serve as an appetizer or with a salad for lunch.

–PART.BOUNDARY.0.8795.emout06.mail.aol.com.825457430–

Popularity: 12% [?]

CANNING POTATOES (WHITE, CUBED OR WHOLE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Canning

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

Quantity: An average of 35 pounds is needed per canner
load of 7 quarts; an average of 22-1/2 pounds is
needed per canner load of 9 pints. A bag weighs 50
pounds and yields 8 to 12 quarts–an average of 5
pounds per quart.

Quality: Select small to medium-size mature potatoes
of ideal quality for cooking. Tubers stored below 45
degrees F may discolor when canned. Choose potatoes 1
to 2 inches in diameter if they are to be packed whole.

Procedure: Wash and peel potatoes. Place in ascorbic
acid solution to prevent darkening. If desired, cut
into 1/2-inch cubes. Drain. Cook 2 minutes in boiling
water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to
the jar, if desired. Fill jars with hot potatoes and
fresh hot water, leaving 1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 and Table 2.

Table 1. Recommended process time for White Potatoes
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for White Potatoes
in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Popularity: 5% [?]

Greek Burgers

Recipe By: July/96
Serving Size: 4
Preparation Time: 0:00
Categories: Sandwiches Beef Main Dish Barbecue

Amount Measure Ingredient Preparation Method
1 pound ground lamb
1 tablespoon dijon mustard
1 tablespoon lemon juice
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
4 hamburger buns hard rolls or pitas
sliced cucumbers for garnish
sliced tomatoes for garnish
ranch salad dressing for garnish

In a medium bowl, combine the all ingredients EXCEPT the buns and
garnishes; mix well. hape into four patties. Pan-fry, grill or broil
until no longer pink. Serve on buns with cucumbers, tomatoes and
ranch dressing, if desired.

Popularity: 4% [?]

Title: BILL SCHOONOVER’S 24 HOUR SALAD
Categories: Cyberealm, Kooknet, Salads
Yield: 1 large bowl

1 Head of lettuce, broken up
1/2 c Spring onions, chopped
1/2 c Chopped celery
1 cn Sliced water chestnuts
1 pk Frozen peas
2 c Mayonnaise
1/2 c Parmesan cheese
1/2 ts Garlic powder
1/2 ts Salt
1 lb Bacon, crisp and broken up
5 Hard boiled eggs, mashed
2 Tomatoes, cut in wedges

Break lettuce in the bottom of a large bowl. Add the
next 3 ingredients. Spread frozen peas over the top of
all. Seal with mayonnaise. Sprinkle parmesan cheese,
garlic powder, and salt over the top. Cover and
refrigerate overnight.

Before serving, garnish with bacon, eggs, and tomato
wedges.

Bill’s note: “I honestly don’t know who to credit for
this recipe. I typed this from an old, wrinkled and
browned bit of paper.. must have been around for ages!”

Posted by Bill Schoonover, Destinations BBS and
Kook-Net Node Typed in MM format by Linda Fields,
Cyberealm BBS and home of Kook-Net, Watertown, NY
315-786-1120

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Popularity: 4% [?]