GREEK PASTICIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Hamburger
Greek Lamb
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Pasta — cooked al dente
-(454 gms)
1 lb Ground beef or lamb
2 Onions — chopped
3 Cloves garlic — chopped
1 cn Whole tomatoes — chopped
-and liquid drained
1 t Oregano
1 t Basil
1 t Allspice
1 t Cinnamon
1 t Sugar – to taste
—–TOPPING—–
4 tb Butter
4 tb Flour
2 c Milk
3 tb Parmesan cheese to taste
6 oz Feta cheese to taste
2 To 3 eggs

* Prepare ahead of time!!! Let cool completely!
While toppping is
cooling, prepare pasta and meat filling.

Cook pasta tender but firm. Do NOT overcook!

Brown the meat with the chopped onions and garlic.
Add the spices, sugar to taste, and the drained
tomatoes. Let the sauce simmer 30-45 min. Mix in the
cooked pasta and put in a baking pan.

To make the topping, melt the butter (or margarine)
in a saucepan and mix in the flour to form a paste.
Add the milk and heat at medium stirring constantly
until mixture thickens. When thick, add parmesan and
crumbled feta cheese and stir until melted. A few
tablespoons of parmesan and about 6 ounces of feta.

LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE
BEATEN EGGS!!! After the eggs are stirred in, pour
this mixture over the meat and pasta. Bake about 45
min or until brown.

This dish is a bit like moussaka because of the
topping.

NOTE: 6/12/93 – Made this dish with Montery Jack
cheese instead of feta. Used 1 to 1 1/2 cup tomato
sauce instead of canned tomatoes and 2 eggs. Came out
Delicious!!! – Set oven for 350-375F and cook a full
40 minutes.
. ichele

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Popularity: 4% [?]

Title: HEAVENLY CHOCOLATE BANANA “CREME” LOG
Categories: Ww, Desserts
Yield: 1 servings

-Marie Herman, DHHS67B
2 tb Part skim ricotta cheese
1/2 ts Confectioner’s sugar
1/8 ts Vanilla extract
1/2 md Banana; peeled, cut
-lengthwise into 4
-equal slices
1/2 ts Chocolate syrup
1/2 ts Shredded coconut

In small bowl, combine cheese, sugar and vanilla, mixing well. Set 1
banana slice on a dessert plate; spread with 1/3 of the cheese
mixture, top with a banana slice, and spread with half of the
remaining cheese mixture. Repeat with remaining banana slices and
cheese mixture, ending with banana; spread with chocolate syrup and
sprinkle with coconut.

Each serving provides: 1/2 P, 1 FR, 25 opt. calories Per serving: 113
calories, 4 G protein, 3 G fat, 19 G carbohydrate, 88 mg. calcium, 43
mg. sodium, 10 mg. cholesterol. Source: WW Favorite Recipes Cookbook.
Formatted for MM by Joyce Burton, PDPP83A.

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Popularity: 4% [?]

JALAPENO CHICKEN FAJITAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Boneless chicken breasts
1/4 c Lime juice
2 tbsp Water
1 Clove garlic
Jalapeno Flavor Process — Cheese Product
Lettuce
Green onions
Tomatoes
Ripe olives
Flour tortillas

Marinate chicken breasts in lime juice, water and garlic. Broil or grill
chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

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Popularity: 3% [?]

Title: Hot Dog Surprise
Categories: Car food, Quick/easy, Kids!
Yield: 10 servings

10 x Hot dogs
x American cheese (or boutique
-brand Wisconsin cheddar, if
-you have an expensive car),
-sliced into hot dog-length
-fingers
10 sl Bacon

Distance: 40 miles

At home or on the road, cut a deep slit in each wiener, and stuff with
fingers of cheese. Then wrap on the diagonal, like an old bias-ply
tire, with the bacon. Seal individually in foil.
These are great for stuffing into those odd places on the engine
where you can’t fit a turkey or a suckling pig. Cook about 45 minutes, or
until cheese is melted and bacon is somewhat crisp.

Source: Manifold Destiny

MMMMM

Popularity: 3% [?]

Title: NUEVO FRIJOLES*
Categories: Vegetables, Beans, Tex-mex, Vegetarian
Yield: 6 servings

1 lb Dried pinto beans
-soaked for 8-12 hrs.
1 tb Olive oil
1 tb Mexican oregano dried
1 oz Chopped block olives
1 oz Chopped green Spanish olives
1 ts Ground cumin
1 ts Marjoram
1 tb Chopped pimientos

Bring beans to a boil in water just covering them.
Add the olive oil when the water starts to boil. Cook
for 15 minutes then add the balance of the
ingredients. Cook for 30 minutes more. Stirr
occassionally but be sure cover them while they cook.
Origin: Don Houston’s kitchen circa 1989

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Popularity: 4% [?]

Leeks Celery Au Gratin

Recipe By : Wholefood Harvest
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 leeks, shredded
4 lrg stalks celery
salt pepper
1/4 cup butter
1/2 cup flour
1 teaspoon mustard powder
1/4 teaspoon tumeric
1 1/3 cups milk
1 1/2 cups Cheddar cheese, grated
3 tablespoons breadcrumbs

Saute the leeks and celery in a little oil for 5 min. Add 2/3 cup
water. Season, cover, and cook until the vegetables are tender. Put
them into an ovenproof baking dish. In another pan, melt the butter.
Stir in the flour, mustard powder and turmeric. Cook for 2 min.
Gradually add the milk, stirring all the time to make a smooth sauce.
Pur the sauce over the leeks and celery. Mix the cheese and
breadcrumbs together and sprinkle them over the top. Brown in the oven
at 375° for 15 min.

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Popularity: 4% [?]

Title: Impossible Bacon Pie
Categories: Main dish, Pies
Servings: 6

12 Bacon;sliced;cooked;crumbled
1 c Swiss cheese; shredded
1/3 c Onion; chopped
2 c Milk
4 Eggs
1 c Bisquick
1/8 ts Pepper

Preheat oven to 400. Grease pie plate, 10×1 1/2″
Sprinkle ham, cheese and onion in pie plate. Beat remaining ingred. 15
sec. in blender on high speed.
Pour into pie plate. Bake 35-40 min. or til knife comes out clean. Cool 5
min.
VARIATION; Substitute 2 c. fully cooked smoked ham for the bacon,
cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2
tb. Divide remaining ingred. amts in half. Decrease beat time to 10 sec.
HIGH ALT: Bake about 45 min. For 1/2 recipe: use 1 1/2 qt round or 1 qt
square casserole. Bake 30-40 min.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Popularity: 4% [?]

Title: LEMONADE
Categories: Beverages, Personal
Yield: 1 servings

2 tb Fresh lemon juice
1 1/2 tb Sugar syrup–See NOTE
1 c Water
-(carbonated water is
– sometimes refreshing)

FOR COLD LEMONADE, put the lemon juice, sugar syrup and water in a
glass and stir. Add ice to chill. Float lemon slices.

NOTE: To make sugar syrup, bring equal parts of sugar and water to a
boil, stir until sugar dissolves, and remove from the heat. Cool
before using. Store unused syrup in a covered container in the
refrigerator.

from “The Fannie Farmer Cookbook” (Knopf, 1990).

MARION CUNNINGHAM

PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Popularity: 4% [?]

Brown Stock

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Texas Cooking

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Gallons Water
10 Lb Beef Bones — sawn
10 Lb Veal Bones — sawn
5 Lb Chicken Backs — or feet
1/2 Celery Chopped
1 Leek — chopped
2 Onions — chopped
2 Lb Carrot — chopped
3 Oz Tomato Paste
1 Head Garlic — crushed
1 Ham Hock — sawn
1/2 Bunch Parsley Stems
5 Bay Leaves
1 Tbl Peppercorns — crushed
1/2 Tbl Thyme Leaf
2 Cups Red Wine

1. Blanch the bones by placing on a bed of Mirepoix in a roast pan.

2. Add all ingredients but water. Roast in a 350 degree F oven until
well browned. Do not let anything burn. Baste with red wine.

3. Bring to the boil, then simmer for up to 18 hours, with skimming
to remove any scum that rises.

4. Scald clean containers, and strain stock into each, seeing some
fat into each to act as a protective cap. Cover with saran and
cool.

5. This will keep at least a week, but should be part of the regular
weekly Mise en place. Excess should be frozen or reduced for glac
d’viand, a 10-1 reduction. The fat from the top is nice to use for
making brown roux, as it has just the right color and flavor.

NOTES:

These recipes are for 5 gallons, but you can cut them in half. It
hardly pays to make less than 10 quarts, but if space is a factor,
reduce the stock by boiling to half its original volume. The flavors
will be more pronounced, as will any errors introduced.

Preparation Time: 24:00

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Popularity: 3% [?]

Sour Cream Biscuits

Recipe By : , June/July, 1997
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup self-rising flour
1/4 teaspoon baking soda
3/4 cup sour cream
2 teaspoons vegetable oil

In a bowl, combine flour and baking soda. Add sour cream and oil; stir just
until moistened. Turn onto a floured surface; knead 4-6 times. Roll out to
3/4-in. thickness; cut with a 2 1/2-in. biscuit cutter. Place on a greased
baking sheet. Lightly spray tops with nonstick cooking spray. Bake at 425
degrees for 10-12 minutes or until golden brown. Yield: 4 biscuits.
*Editor’s Note: As a substitute for self-rising flour, place 1 1/2 teaspoons
baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose
flour to equal 1 cup.

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Popularity: 3% [?]