Title: BARBECUED KABOBS
Categories: Bar-b-q, Appetizers, Meats
Yield: 6 servings

2 lb Boneless pork shoulder*
3/4 c Peanut oil
1/4 c Cider vinegar
1 Garlic clove,peeled/split
1/2 t Salt
1 t Italian herbs,mixed
3 Green peppers,medium**
1 cn Pineapple chunks (16 oz)

* – cut pork shoulder into 1″ cubes.

** – seed and cut green peppers into 1″ squares.

1. Place pork cubes (1") in a nonmetal bowl.

2. Combine oil, vinegar, galic, salt and herbs, blend well, and pour
over pork cubes. Cover and refrigerate for 4 hours or more, overnight
if desired. Drain and reserve.

3. Alternately thread pork cubes, peppers (1″ square), and pineapple
chunks on metal skewers. Brush with marinade and place on barbecue
grill as far as possible over glowing coals. Broil, brushing with
marinade and turning often, for 30 to 40 minutes.

MMMMM

Popularity: 5% [?]

Title: Low-Fat Corn Lasagna
Categories: casserole, low-fat, vegetarian
Yield: 8 servings

1 c cheese, mozzarella
10 oz corn
15 oz cheese, ricotta
1 eggs
1 ts oregano leaves
1 ts salt
1/4 ts pepper, black
27 1/2 oz prego
9 lasagna noodles
1 c water
1/2 c cheese, mozzarella

Use part-skim mozzarella and nonfat ricotta. Preheat oven to 325.
Spray 9"x13″ baking dish with nonstick vegetable spray. In mixing
bowl, combine mozzarella, corn, ricotta, egg, oregano, salt, and
pepper. Line bottom of baking dish with 3/4 c sauce. Layer half of
noodles and top with half of cheese mixture. Repeat and pour
remaining sauce over top. Carefully pour water around edges and
sprinkle with mozzarella. Tightly cover pan with foil and bake 1 hour
and 15 minutes. Let rest 10-15 minutes before serving.

—–

Popularity: 4% [?]

Title: HOT SOUR MANDARIN SOUP
Categories: Chinese, Soups/stews
Yield: 6 servings

8 c Soup stock
1/4 lb Lean pork, shredded
2 Dried black mushrooms,
-soaked and shredded
2 sl To 3 sl of ginger
2 To 3 dried wood ears, soaked
-and shredded (opional)
1/2 Square bean curd, cut into
-1/4 x 2 in strips (opional)
1/4 c Shredded bamboo shoots
2 tb Mushrooms, sliced
1 sl Cooked ham, shredded
-(opional)
1/2 c Vinegar
1 ts White pepper
3/4 ts Salt
1 ts Sesame oil
3/4 ts Sugar
1 tb Dark soy sauce
1 ts Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tb Cornstarch in 3 tbs water

1. Bring soup stock to a boil in a large pot and add shredded pork,
black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard
ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and
green onion. Reduce heat and simmer 2 minutes. Add cornstarch
solution and cook until thickened and clear. 3. Remove from heat and
slowly stir in beaten eggs. Garnish with green onion. Serve
immediately.

MMMMM

Popularity: 4% [?]

Title: SURPRISE COCONUT CREAM PIE
Categories: Pies
Yield: 6 servings

2 1/2 c Water
1/2 c Grits, regular
1 c Sugar
2 tb Butter or margarine
2 lg Eggs, beaten
1/2 c Coconut, flaked
1/2 c Sour cream
1 6 oz chocolate-graham
Cracker crust, prepared
Whipping cream, whipped
And sweetened (for garnish)
Maraschino cherries (for
Garnish)

In a medium saucepan, bring the water to a boil; stir in the grits.
Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Remove from the heat, and stir in the sugar and butter/margarine.
Gradually add to the bowl containing the beaten eggs, about 1/4th of
the hot mixture; add the egg mixture to the remaining hot mixture,
stirring constantly. Cook over low heat until the mixture thickens
and reaches 160 degree F (about 8 minutes). Remove from heat, and
stir in the flaked coconut and sour cream. Spoon mixture into the
prepared pie crust; cover and chill. Garnish, if desired. Makes one
9-inch pie.

Recipe: Rachel Major of Prosperity, South Carolina

MMMMM

Popularity: 3% [?]

Title: HAMANTACHEN COOKIE FILLING #1**BGMB90B
Categories: Jewish, Frostings, Cookies, Desserts, Holiday
Yield: 12 servings

1 c Nuts; chopped
1 lb Prunes; stewed
1 tb Lemon juice
1/4 ts Cinnamon; mixed w/
1 tb Sugar

Remove pits from prunes. Chop prunes and nuts very
fine (a few zaps in the FP will work here). Add lemon
juice and cinnamon-sugar. Recipe from LOVE AND
KNISHES, Sara Kasdan (and my Bubbie)

—–

Popularity: 3% [?]

Title: WILLIAMSBURG TURKEY SOUP – SL~ 11/90
Categories: Soups/stews, Tried bb
Yield: 5 Quarts

1 Turkey carcass
4 qt Water
1 c Butter or margarine
1 c All-purpose flour
3 ea Onions, chopped
2 lg Carrots, diced
2 ea Stalks celery, diced
1 c Long-grain rice, uncooked
2 ts Salt
3/4 ts Pepper
2 c Half-and-Half

Place turkey carcass and water in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour. Remove carcass from broth, and
pick meat from bones. Set broth and meat aside. Measure broth; add
water if necessary to measure 3 quarts. Heat butter in large Dutch
oven; add flour, and cook over medium heat, stirring constantly, 5
minutes. (Roux will be a very light color.) Stir onion, carrot and
celery into roux; cook over medium heat 10 minutes, stirring ofen.
Add broth, turkey, rice, salt, and pepper; bring to a boil. Cover,
reduce heat, and simmer 20 minutes or until rice is tender. Add
half-and-half, and cook until thoroughly heated.

Yield: 4 1/2 quarts

Recipe from Rhea Hatch in November, 1990 “Southern Living”. Typos by
Jeff Pruett. Bobbie’s Note: I used 2 cups skim milk to reduce fat
content. Omitted salt, and pepper. Tasted delicious!

MMMMM

Popularity: 4% [?]

Title: Dried Beef And Noodle Casserole
Categories: Main dish
Servings: 5

4 oz Dried Beef, Snipped 1 c Water
1 ea Small Onion, Chopped 2 c Uncooked Noodles
1 cn Cream Of Mushroom Soup * 1/2 c Milk
1 c Water 1 t Dried Parsley Flakes
4 oz (1 C) Shredded CheddarCheese

* Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream
of mushroom soup.
—————————————————————————

Cover and microwave dried beef and 1 cup water in 2-qt casserole on high
(100%) to boiling, 2 to 3 minutes; drain.

Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and
microwave 10 minutes; stir. Cover and microwave until noodles are tender,
5 to 6 minutes.

Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let
stand 5 minutes before serving.

—————————————————————————–

Popularity: 25% [?]

Title: SWEET POTATO, APPLE AND ONION GRATIN
Categories: Vegetables, Cheese
Yield: 12 servings

1 lb Sweet potatoes,peel slice
2 tb Unsalted butter (1/4 stick)
1 lb Onions, thinly sliced
3/4 lb Granny Smith apples, peeled
Cored thin sliced
3 tb Flour
1/2 c Chicken stock or broth
3/4 c Fresh breadcrumbs
3/4 c Cheddar, sharp,coarse grated
6 Lean bacon slices, cooked

Preheat oven to 350 degrees. Butter 13X6 inch oval
baking dish. Slice sweet potatoes into 1/4″ thick
slices. Melt butter in heavy large skillet over medium
heat. Add onions and saute until tender, about 10
minutes. Toss apples with flour in medium bowl.
Arrange half of sweet potatoes in bottom of prepared
dish. Top with half of apple slices. Arrange remaining
potatoes and then remaining apples. Cover with sauteed
onions. Pour stock over all. Bake until sweet potatoes
are tender, about 45 minutes. Maintain oven
temperature. Mix breadcrumbs, cheese and bacon
(crumbled) in small bowl. Sprinkle mixture over
gratin. Bake an additional 20 minutes. Preheat
broiler. Broil until topping browns. (This has not
been necessary any time I have made this recipe as the
oven browns the topping just fine for me). Cool 5
minutes and serve. Substitution: Use Butternut or
Acorn squash instead of the sweet potatoes. Source:
Bon Appetit, Dec 1991 issue (adjusted for personal
preferences). Typed by: Diane Newbury

—–

Popularity: 8% [?]

PARMESAN MASHED POTATOES (PUREE CON PARMIGIAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
6 md Boiling potatoes (about 1
-1/2 lb),
Peeled quartered
3 tb Freshly grated
-Parmigiano-Reggiano cheese
1/2 ts Salt
1/8 ts Freshly ground pepper
1/2 c Warm milk

Servings: 4

DIRECTIONS:

In a saucepan, combine the potatoes and salted water
to cover generously. Bring to a boil over moderate
heat. Cover, reduce heat to low and simmer until
tender, about 20 minutes.

Drain the potatoes. Return them to the pan and mash
with a potato masher. Using a wooden spoon, beat in
the cheese, salt and pepper. Add the milk and beat
until smooth. Serve at once.

Source: Food Wine magazine, 10/90 From: Sallie Austin

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Apple Butter and Cream Cheese Spread

Recipe By : Simply Scones/ Weiner p. 105
Serving Size : 12 Preparation Time :0:00
Categories : Zz- Passover (Xtras) Xtras

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces light cream cheese — softened
1/4 cup apple butter
1/4 teaspoon vanilla extract
dash cinnamon

Place the cream cheese, apple butter, vanilla and cinnamon in the
container of a food processor fitted with a metal blade.

Process for 20 seconds, or til just smooth, stopping to scrape down
the sides of the container, if necessary.

Scrape the spread into a small bowl. Cover and refrigerate til slightly firm.

– - – - – - – - – - – - – - – - – -

NOTES : makes about 2/3 cup…

Popularity: 2% [?]