Vegi Spagetti

1 med. green pepper, chopped
1 med. zucchini, cubed
1 small onion, diced
8 oz fresh mushrooms, sliced
2/3 C grated parmesan cheese
1 large jar spaghetti sauce (or use your own from scratch)
1/4 C sliced olives
1 t oregano
1 t garlic salt
1 16oz pack of spinach noodles

Put everything except noodles in a crock pot for 6-8 hours on med. Pour over
cooked noodles.

Popularity: 51% [?]

Creamy Creole Turkey Bake

Recipe By : Original From The Great Turkey Cookbook
Serving Size : 8 Preparation Time :0:10
Categories : Leftover Turkey Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ozs mushrooms — sliced
1/2 c onions — chopped
1/2 c bell peppers — chopped
2 stalks celery — sliced
1 clove garlic — minced
1/2 tsp olive oil
4 ozs fat-free cream cheese — softened
14 1/2 ozs crushed tomatoes
1 1/2 tsps Creole seasoning
4 ozs fettucine — cooked
2 c turkey light meat, skinless — cooked and cubed
1/4 c fat-free parmesan cheese

Preheat oven to 325. Prepare a 8″ square baking pan with cooking spray;
set aside. In a skillet, over medium heat, cook mushrooms, onions, celery,
bell peppers, and garlic in oil until all is tender. In a mixing bowl,
combine cream cheese, crushed tomatoes, and creole seasoning. Fold in
vegetable mixture, cooked fettucine, and turkey. Pour mixture into
prepared pan. Sprinkle with parmesan cheese. Bake for 30 minutes or until
bubbly.

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Per serving: 166 Calories; 1g Fat (7% calories from fat); 17g Protein; 20g
Carbohydrate; 26mg Cholesterol; 386mg Sodium

Popularity: 9% [?]

Day Old Bathwater^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Can frozen lemonade
12 ounces Can frozen pink lemonade
12 ounces Can frozen limeade
1/2 gallon Rainbow sherbert
—–TOOLS—–
Ice cream scoop
Mixing bowl
Long stirring spoon

lg Punch bowl Ladle Cups
About 45 minutes before serving time, set cans of lemon and limeade and the
container of sherbert out to thaw. After 15 minutes, scoop out half of the
sherbert’s containers contents and place it into a brownish color. Place the
remaining sherbert back in
Prepare lemon and limeades according to the package directions and pour into
the punch bowl.

Carefully float spoonfuls of the brown blended sherbert on top of the lemnade
mixture, spreading it around to look like dirty brown suds. Do not stir. Use a
ladle to serve punch in cups. Serves about 30 dirty, nonbathing buddies.

Sicko serving suggestion: Float a handful of green, yellow and white tiny
after
dinner mints (tiny bars of soap), on top of your scummy punch.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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Popularity: 47% [?]

Title: STRAWBERRY CHARLOTTE RUSSE
Categories: Desserts
Yield: 1 servings

1 Commercial or homemade jelly
-roll
1 pk Strawberry-flavored gelatine
1 c Hot water
1 c Miniature marshmallows
1 pk (10 oz.) frozen strawberries
1/4 c Lemon juice
2 Egg whites
1/4 c Sugar
1 c Whipping cream, whipped
1 c Coarsely broken pecans

A slick trick–a super dessert! Be ready to serve seconds–you’ll have
requests.

Cut jelly roll into 1/2-inch slices. Arrange slices over bottom and around
sides of oiled 2 1/2-quart mixing bowl. Dissolve gelatine in hot water. Add
marshmallows and partially drfrosted strawberries, stirring until
marshmallows dissolve. Add lemon juice and chill until partially congealed.
Beat until fluffy. Beat egg whites until soft peaks form. Gradually beat in
sugar. Fold into gelatin mixture. Blend in whipped cream and nuts. Pile
mixture lightly into jelly roll-lined mold. Chill until firm. Unmold and
serve. Makes 1 O to 12 servings.

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Popularity: 12% [?]

Title: BAKED APPLES WITH APRICOT AND WALNUT FILLING
Categories: Desserts
Yield: 2 servings

1/4 c Apricots;dried, firmly
-packed, chopped
1/4 c Walnuts; chopped
1/4 c Light brown sugar; packed
1 tb Unsalted butter; softened
2 Granny Smith apples
1/4 c Orange juice; fresh

In a small bowl combine well the apricots, the
walnuts, the brown sugar, and the butter. Core the
apples, making each opening large enough to hold half
the apricot mixture, peel the top third of each apple,
and fill the cavities with the apricot mixture.
Arrange the apples in a deep 2 1/2-quart
microwave-safe baking dish so that they do not touch
one another or the sides of the dish, pour the orange
juice around them, and microwave the apples on high
power (lOO%), covered with micro wave-safe plastic
wrap, for 7 minutes. Pierce the plastic wrap with the
tip of a sharp knife and let the apples stand covered,
for 5 minutes, or until they are tender.

—–

Popularity: 28% [?]

Amelia Island Mud Pie *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Chocolate
Ice Cream Alcohol
Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
—–CRUST—–
1 1/2 cups Oreo cookie crumbs
2 tablespoons Butter — melted
—–FILLING—–
1 pint Chocolate ice cream — soften
1 tablespoon Coffee
2 tablespoons Brandy
2 tablespoons Kahlua
2 tablespoons Whipped cream
Fudge topping

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip ice cream
with coffee, brandy and kahlua. Fold in whipped cream. Pour into pie shell.
Freeze. Top with fudge topping and freeze again. Serve with whipped cream and
maraschino cherries.

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Popularity: 14% [?]

Spicy Garbanzo Bean Soup

Recipe By : The New McDougall Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Soups, Stews Chilis

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup garbanzo beans
3 quarts water
1 onion — coarsely chopped
2 potatoes — scrubbed and diced
28 ounces canned whole tomatoes — chopped; w/liquid
1/2 cup chopped fresh parsley
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/8 teaspoon powdered saffron
dash cayenne pepper
1/4 cup fresh lemon juice — optional
1/4 cup chopped fresh cilantro

Place the beans and water in a large soup pot. Bring to a boil, turn off
the heat and let rest for 1 hour. Add the onion, bring to a boil again,
cover and cook over medium heat for 3 hours. Add the remaining ingredients
except lemon juice and cilantro. Cook for 1 more hour. Stir in the lemon
juice and cilantro just before serving.

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Per serving: 178 Calories; 2g Fat (10% calories from fat); 8g Protein; 35g
Carbohydrate; 0mg Cholesterol; 236mg Sodium

NOTES : This soup freezes well.
_____

Popularity: 10% [?]

Title: Red Wine Marinade for Beef
Categories: Sauces
Yield: 6 servings

1/2 c Vegetable oil
2 T Fresh lemon juice
1/4 t Black pepper
1/3 c Red wine
1/4 t Dried thyme
2 ea Large garlic cloves minced

In measuring cup, whisk together oil, wine lemon juice, thyme, pepper
and garlic. Place beef in plastic bag or shallow glass dish. Pour
marinade over top; seal bag refrigerate for 2 to 6 hours.

MMMMM

Popularity: 8% [?]

Title: Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens
Categories: Vegetables, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

1/2 lb Noodles, egg, 1/16th-inch 6 tb Oil, corn OR
— thin, Chinese 6 tb Oil, peanut
2 ts Oil, sesame Seeds, sesame, black
1 ts Salt, kosher — (garnish)

—————————–STIR-FRIED GREENS—————————–
1 tb Chives, Chinese 3 c Bok choy, baby, sliced,
1/8 c Garlic, baby, finely — with flower-like bases
— sliced — kept whole
6 md Mushrooms, dried, black 2 c Cabbage, Chinese, sliced
1 1/2 c Mushrooms, chanterelle, 4 sm Chilis, red
— sliced 4 sm Chilis, orange
1 1/2 ts Scallion, finely sliced 3 tb Oil, peanut OR
— rings 3 tb Oil, corn

Boil noodles in unsalted water until “al dente.” Drain, flush
with cold water until chilled, then roll loosely in a lint-free towel
to blot off excess water.

Toss noodles with sesame oil and salt, using your hands to coat
and separate the strands.

Heat a 12-inch well-seasoned or Silverstone heavy skillet over
high heat until hot enough to evaporate a bead of water on contact.
Add 5 tablespoons of oil, swirl to coat the bottom and sides of the
pan, then reduce heat to medium-high.

When oil is hot enough to sizzle a single noodle, coil the
noodles in a pan then use a spatula to pack them into an even pancake
or “pillow.” Cover and cook until the bottom is golden, about 5-7
minutes.

Uncover, flip the noodle pillow over with a jerk of your wrist,
then cover and cook the second side. If the pan seems dry, dribble in
the remaining tablespoon of oil around the side of the skillet before
covering it.

Slide the noodle pillow out of the pan, cut it into quarters,
then garnish with a sprinkling of black sesame seeds and vegetables.

Stir-Fried Greens:
==================

Soak the dried mushrooms for several hours or overnight in cold
water.

Drain, rinse, remove any stems, then cut caps into slivers
1/8-inch wide.

Heat a wok or a large heavy skillet over high heat until hot
enough to evaporate a bead of water on contact. Add 2 tablespoons of
oil, swirl to glaze the pan, then reduce heat to medium-high.

Add the Chinese chive tops, garlic and black mushrooms, toss
until fully fragrant, then add chanterelles, sliced scallions, and
cabbage to the pan. Toss just until vegetables turn supple, about 2
minutes.

Add baby bok choy, toss until color deepens and the vegetables
are heated through, about 20 seconds. If the pan becomes too dry,
dribble in a bit more oil from the side.

Fold in the chilis, then turn contents out onto a serving plate,
either alongside or on top of the noodle pillow.

Caution: Chilis are added for color and are not meant to be eaten
whole! If a spicier dish is desired, finely sliver a single chili and
stir-fry it with the shallots before stir-frying the remaining
vegetables.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Barbara Tropp, China Moon, San Francisco, CA

—–

Popularity: 10% [?]

Title: FRESH LIMEADE
Categories: S_living, Appetizers
Yield: 1 servings

1 1/2 c Sugar
1/2 c Boiling water
2 To
3 ts Grated lime rind
1 1/2 c Fresh lime juice
5 c Cold water
Lime slices
Fresh mint sprigs

Combine sugar and boiling water, stirring until sugar dissolves. Add
lime rind, lime juice, and cold water; mix well. Chill.Serve over
ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts.

MMMMM

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Popularity: 12% [?]