4 tb Olive oil
4 Thin green onions, finely
-sliced
1 md Red bell pepper, seeded and
-finely diced
1/8 ts Crushed red pepper flakes
2 tb Water
1 c Orzo pasta, cooked
1/4 c Finely minced parsley
3 tb Lemon juice
1/4 ts Salt
Freshly ground black pepper
-to taste
Optional:
1 tb Grated Parmesan cheese

1. In a large nonstick skiller heat 2 tablespoons oil over medium heat.
Add green onions, bell pepper and pepper flakes. Saute 1 minute. Add the
water and cook 3 to 4 minutes, until the vegetables are tender.

2. Drain the hot orzo and add to the skillet. Add the remaining olive
oil, the parsley, lemon juice, salt and pepper; stir over medium-low heat
a few minutes so that the orzo absorbs some of the flavour.

3. Stir in the Parmesan cheese if using, and serve.

Data per serving:
Calories…..229 Carbohydrates…..30g Monounsaturated fat…..7g
Protein…….5g Sodium………..92mg Polyunsaturated fat…..1g
Fat……….10g Saturated fat……1g Cholesterol…………0mg

—–

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa
2 c — Water

Rinse quinoa thoroughly in a small strainer or by running fresh water over
the quinoa in a pot. Drain.

Put quinoa and water in 1 1/2 qt. saucepan; bring to boil. Reduce heat to
simmer; cover and cook until all water is absorbed (10-15 minutes). When
done, the grain appears translucent and the germ ring will be visible.

Yield: 4 cups.

Recipe on 12 oz. box of Ancient Harvest brand quinoa. Distributed by
Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA 90505.
Typed for you by Cathy Harned.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dried black beans
2 Ham hocks
1 Bell pepper — chopped
1 sm Onion — chopped
1 Whole sour orange
-ÿÿtangerine
1 tb Vinegar *
1/2 c Oleo
2 tb Flour
Salt and pepper to taste

* (if you used a sweet orange or tangerine)

Put your beans in a soup pot and cover with water.
Boil, take off the fire and let sit til cool. Cook
onions and bell peppers in 1/2 the oleo until limp.
Add them and the ham hocks and orange to the cooled
beans; cover charitably with water.

Simmer until beans is soft (1 to 2 hours). Fish out
the orange right now, before it gets tore up. With the
rest of the oleo, brown the flour in a black frying
pan, then stir it into the beans. Brenda says: “Make
sure you got a soup, now. If you need to add some more
water, do it.”

From “White Trash Cooking”, Ernest Matthew
Mickler. Ten
Speed Press, 1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideburg in Fidonet Cooking

– - – - – - – - – - – - – - – - – -

1/2 lb Chicken livers; cooked
3 tb Soy sauce
1/2 c Butter or margarine
– softened
1/2 ts Onion salt
1/2 ts Dry mustard
1/4 ts Ground nutmeg
1 ds Hot pepper sauce
8 oz Canned water chestnuts
-drained coarsely chopped
6 sl Bacon; cooked and crumbled
2 tb Chopped green onion
Melba toast or crackers

In blender or food processor, finely chop chicken
livers, a few at a time. When all are chopped, return
to blender and add soy sauce, butter, onion salt,
mustard, nutmeg and hot pepper sauce. Blend until
smooth and well mixed, scraping down sides frequently.
Add water chestnuts and bacon. Mix in thoroughly by
hand. Spoon into 1 large or 5 small molds, pressing
firmly so all air pockets are removed. Chill. Unmold
by dipping quickly into hot water up to rim and allow
to soften to room temperature before serving. Garnish
with green onion. Serve with melba toast. Makes about
1 1/2 cups

—–

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Cheese
Fruits Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
12 oz Brie cheese
—–BLUEBERRY CHUTNEY—–
1 c Blueberries
2 tb Onion — chopped
1 1/2 ts Fresh gingerroot — grated
1/4 c Brown sugar — packed
2 tb Cider vinegar
1 1/2 ts Cornstarch
1/8 ts Salt
1 3″ cinnamon stick

In large saucepan, combine all chutney ingredients;
mix well. Bring to a boil over medium heat, stirring
frequently. Boil 1 minute. Remove cinnamon stick.
Cover. Refrigerate 30-45 minutes or until completely
cooled. Heat oven to 350~. Place cheese on ungreased
ookie sheet. Bake at 350~ for 10-12 minutes or until
softened. Place on serving plate. Top with cold
chutney. Serve as spread for crackers.

MICROWAVE: Place cheese on micro-safe serving plate.
Microwave on HIGH for 1-1/2 to 2-1/2 minutes or until
wrm, rotating plate 1/4 turn once halfway through
cooking. Top with cold chutney.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Courtney Breakfast
Chocolate American

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Cocoa
1 c Sugar
2 tb Flour
2 c Milk
2 tb Butter
2 ts Vanilla Extract

Mix the cocoa, sugar, and flour together. Add the
milk, making sure it mixes smoothly. Heat (medium)
and stir constantly until it thickens. This takes
about 8 minutes. Take off of heat. Add butter. Stir
until it is melted and mixed. Add vanilla and stir
until mixed.

Serve hot over buttered biscuits. Buttered toast will
do in a pinch.

Notes: This is an almost lost Ozark classic. It hardly
ever shows up in ethnic or regional cookbooks.

If this cools, it becomes something else: chocolate
pudding!

Chocolate gravy is a great way to make sure your kids
get their minimum daily requirement of sugar!

– - – - – - – - – - – - – - – - – -

1 c Blanched almonds
2/3 c Sugar
2 Extra large egg whites
3 oz Semisweet chocolate; melted
– cooled
1/4 c Blanched almonds; toasted
-and chopped
1 tb Unsweetened cocoa powder
30 Blanched almonds; whole

Recipe by: Mimi Markofsky
Preparation Time: 0:45
Place rack in center of oven. Preheat oven to 325 degrees. Line baking
sheets with parchment paper and lightly butter the parchment (if cooking
spray is available, spray the paper).

Place 1 cup blanced almonds in the bowl of a food processor that has been
fitted with the steel blade. Add 2 tablespoons sugar and grind the nuts
and sugar to a fine texture. Add 1 egg white and blend 10 seconds. Add
half the remaining sugar and blend 10 seconds. Add the remaining sugar
and blend another 10 seconds. Transfer to a medium bowl. Mix in the
melted chocolate, chopped almonds and cocoa powder. Using a tablespoon,
drop the batter onto the prepared sheets, leaving 1-1/2″ in between each
cookie. Moisten fingertips with cold water and shape the dough into 3/4″
high 1-1/4″ wide mounds. Set a whole almond into the center of each
mound, pointed end up. Bake until the cookiese are dry and just firm on
the outside but soft in the center, about 12-15 minutes.
Let set on baking sheet for 5 minutes. Transfer to rack and cool.

—–

1 Onion, finely chopped
1 Large garlic clove
1 Green or Red Pepper
2 Jalapenos cored, minced
1 cn 28 oz, Tomatoes, chopped
1 1/2 tb Balsamic vinegar
1/4 c Chopped fresh coriander

In a one-quart casserole, combine onion, garlic,
peppers and olive oil. Microwave covered at High
(100%) for 3 minutes or until vegetables are softened.
Stir in tomatoes, vinegar (balsamic or red wine, add
according to taste) and coriander, season sauce with
salt and sugar. Refrigerate until ready to use. Makes
2 cups of sauce. From The Gazette 91/01/16.

—–

MM: GRILLED JAPANESE EGGPLANTS

1 lb Ground beef 3 Eggs
1/2 c Onion; chopped 1 c Cheddar cheese; shredded
2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded
3/4 c Bisquick 1 Tomatoe; diced
1 1/4 c Milk 1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or square baking
dish, 8×8”. Cook and stir the gr. beef and onion in 10″ skillet
until beef is brown; drain. Stir in seasoning mix; spoon into pie
plate. Beat baking mix, milk and eggs about 1 min with wire whisk or
hand beater or til almost smooth. Pour into pie plate. Bake about
25 min. or til knife inserted in center comes out clean. Sprinkle
with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5
min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1
qt square or round casserole. Decrease baking mix to 1/2 c., milk to
3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease
beat time to 10 sec. in blender or 30 sec. with wire whisk or hand
beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only
use 1 1/2 qt round or 1 qt. square casserole. no other adj.
necessary. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

MMMMM