Title: Cream Of Potato Soup (Dehydrated)
Categories: poultry
Yield: 100 servings

2.00 ga water; warm
4.25 ga water; warm
3.25 lb milk; dry non-fat l heat
3.00 lb onions dry
5.00 lb potatoes fresh
0.50 lb soup gravy base chicken
2.00 ts pepper black 1 lb cn

1. COMBINE POTATOES, ONIONS, WATER, SALT, PEPPER, AND SOUP AND GRAVY

BASE. BRING TO A BOIL. SIMMER 1 HOUR OR UNTIL POTATOES ARE MUSHY.

2. STIR MILK INTO WARM WATER. BLEND WELL.

3. STIR MILK INTO SOUP. REHEAT TO SERVING TEMPERATURE. DO NOT BOIL

AFTER ADDING MILK.

: **ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, 3 LB (2 1/4 QT) DRY, CHOPPED ONIONS (3 LB 5 OZ

A.P.) MAY BE USED.

2. IN STEP 1, 5 LB (1 GAL-2 1/4-NO.10 CN) POTATOES, WHITE, DEHYDRATED

DICED, MAY BE USED.

3. IN STEP 2, 1/2 CUP DEHDYRATED PARSLEY MAY BE ADDED.

4. 0NE-D LADLE MAY BE USED. SEE RECIPE NO. A-4. Recipe Number: P01500

SERVING SIZE: 1 CUP (8 1

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Popularity: 6% [?]

Title: Vanity Cakes
Categories: Cakes
Yield: 1 servings

2 lb Lard
1 lg Egg
1 pn Salt
1/2 c Flour
Powdered sugar

Use large fryer to produce depth of 3", heat lard to 350. In bowl
beat egg salt for a full minute. Beat in 1/4 cup flour, a Tbls. at
a time, until batter is too stiff for beating but too soft to roll
out. Cover a dinner plate with flour. With a teaspoon, spoon batter
onto plate in 6 separate portions. with knife turn each over to
flour, then drop into hot fat. Aim for limp but compact dough mass
that will not string out when it leaves the knife. Cook each cake for
at least 3 1/2 minutes, during which time it may need help in
turning. If it darkens too quickly, fat is too hot. Drain cakes on
paper dust with sugar.

MMMMM

Popularity: 7% [?]

Mint Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Mint chocolate chips
1/3 c Whipping cream
1/4 c Butter
3 1/2 oz Chocolate sprinkles

Melt chips with whipping cream and butter in heavy, medium saucepan over
low heat, stirring occasionally. Pour into pie pan. Refrigerate until
mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture
into 1 1/4 inch ball To shape, roll mixture in your palms. Place balls on
waxed paper. Place sprinkles in shallow bowl. Roll balls in sprinkles;
place in petit four or candy cases. (If coating mixture won’t stick
because truffle has set, roll between your palms until outside is soft.)
Truffles can be refrigerated 2 to 3 days or frozen several weeks.

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Popularity: 9% [?]

LENTIL LASAGNA

Recipe By : FF Mailing List (Michael Traub)
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Legumes
Pasta Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — thinly sliced
3 cloves garlic — minced
1 whole red chili pepper — deseeded
2 stalks celery — chopped fine
1/2 cup water
1 pound broccoli
1 small zucchini
1/2 pound mushrooms
1 pint vegetable stock — (Vecon and water)
1 cup red lentils
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup corn
2 tablespoons tomato puree
12 sheets spinach lasagna noodles
1/4 cup water
2 tablespoons flour
1/2 cup soy milk
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons nutritional yeast
1/4 teaspoon turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five
minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli florets. Simmer till the lentils
are tender. Add the corn and the tomato puree. The resulting mixture
should be fairly sloppy still because it has to go into the oven for
20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a
paste is made. Put on the heat and slowly add the soya milk making
sure to avoid lumps. Add the crushed clove of garlic, some salt and
pepper, the yeast flakes and the turmeric. You should end up with a
pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach
lasagna) finishing with a layer of lasagna sheets. Cover with the
cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.

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Popularity: 5% [?]

Title: PETER’S FAVORITE STRAWBERRIES
Categories: Diabetic, Fruits, Desserts
Yield: 4 sweet ones

1 pt Very Red strawberries; ripe
1 md Orange;
2 tb Orange juice;
2 tb Sweet vermouth;
Sugar substitute equivalent
To 1 tablespoons sugar;
(optional)

Wash and hull strawberries; cut in half. Slice ends
off orange; quarter orange lengthwise and slice orange
wedges crosswise with rinds left on, as thin as
possible. Put strawberries and oranges in a bowl; mix
well. Mix together the orange juice and sweet
vermouth and drizzle over fruit mixture; stir to mix.
Check to see if berries have enough natural sweetness
for your taste; if not, add sweetener. Cover bowl and
chill in refrigerator 2 hours before serving; stir
gently several times to blend flavors. Food Exchanges
per serving: 1 FRUIT EXCHANGE; CAL: 56; CHO: 11g; PRO:
1g; FAT: 0g; SOD: 1mg; CHO: 0mg; LOW-SODIUM DIETS:
This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and your via Nancy O’Brion and her

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Popularity: 4% [?]

Title: QUINOA LOAF
Categories: Main dish, Vegetarian
Yield: 2 servings

1/2 c Quinoa
1 c -Water
3/16 ts Sea salt
2/3 tb Olive oil
2/3 c Finely diced celery
3/16 c Finely diced fennel
1/3 c Finely diced onions
1 1/3 ts Minced garlic
3/16 c Finely diced red bell pepper
1/3 ts Sea salt
2/3 tb Sesame seeds
1/2 c Cooked pinto beans
1 1/3 tb Tahini
1 1/3 tb Whole wheat flour
-(stone-ground)
1 1/3 tb Gluten flour

Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon
salt. Bring to a simmer and cook, covered, until all the water has
evaporated (about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery, fennel, onions,
garlic, and bell pepper, along with the salt, marjoram, and cardamom, for
about 5 minutes. Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini to the sauteed
vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa
mixture. Line a large loaf pan with a baking sheet liner and lightly oil
the liner. (In lieu of the baking sheet liner, you could just oil and
flour the pan.) Press the mixture into the pan. Bake at 400 degrees F for
about 45 minutes. (The loaf should reach an internal temperature of
180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before
removing it from the pan. Serve the loaf in slices, with your favorite
tomato (or other) sauce if desired.

Source: Friendly Foods – by Brother Ron Pickarski, O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

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Popularity: 6% [?]

DOLMAS (GREEK STUFFED GRAPE LEAVES)

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Greek Rice
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Long-grain white rice
1 c Plus 3 Tbsp olive oil
1 c Finely chopped yellow onion
3 Green onions, including
-green tops, finely chopped
1/4 c Minced fresh parsley
2 tb Minced fresh mint
1/2 c Pine nuts
1 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves

Servings: makes about 50 dolmas

Several stems of fresh parsley About 3/4 cup freshly
squeezed lemon juice About 1 cup homemade chicken
stock, canned chicken broth, or water, heated
Additional freshly squeezed lemon juice Grated or
minced lemon zest for garnish

Wash and drain rice. Heat 3 Tbsp of the olive oil in
a skillet over medium-high heat. Add the yellow onion
and saute until soft but not brown, about 5 minutes.
Transfer to a mixing bowl and add the drained rice,
1/2 cup of the remaining olive oil, green onions,
parsley, pine nuts, cinnamon, allspice, salt, and
pepper. Set aside.

Rinse the grape leaves under running cold water to
removes as much brine as possible, pat dry, and stack
on a plate. Place 1 leaf at a time, shiny side down,
on a flat work surface. Cut off and discard the tough
stem end. Spoon about 1 Tbsp of the rice mixture in
the center near the base of the leaf. Fold the stem
end over to cover the filling, fold both side inward
lengthwise and then tightly roll leaf toward pointed
tip end to form a compact packet. Repeat with the
remaining leaves and filling.

Pour about 2 Tbsp. of the remaining olive oil in the
bottom of a large pot and strew with a layer of
parsley stems to prevent grape leaves from sticking.
Arrange the stuffed leaves, seam side down and almost
touching, on top of the parsley, making as many layers
as necessary. Drizzle the remaining 5 Tbsp olive oil,
the lemon juice, and 1/2 cup stock, broth, or water
over the leaves. Top with a heat-resistant plate and
weight with a heavy can to keep leaves from unwinding
during cooking. Cover the pot, bring to a gentle
boil, reduce the heat to low, and cook until rice is
tender, about 1 hour. During cooking, add a little
heated liquid as needed to keep dolmas moist. Remove
from the heat and cool in the pot.

Sprinkle with lemon juice to taste, garnish with lemon
zest, and serve at room temperature.

Source: Rice by James McNair Posted by Linda Davis

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Popularity: 5% [?]

Chili Mayonnaise

Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons each chopped celery, red pepper and scallion
1/2 teaspoon toasted chili powder
Small clove garlic, — minced
White wine vinegar to thin if needed
Salt and pepper

Combine all of the ingredients.

Yield: 1 cup

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Popularity: 7% [?]

VEGETABLE CLAM CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Seafood
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Margarine or butter
1 pk (16 oz.) frozen mixed
Vegetables (such as Broccoli
Corn and Red Peppers mix)
2 cn (6 1/2 ounces each) minced
Clams, drained
3 c Milk
1 t Salt
1/8 ts Pepper

Place margarine and frozen vegetables in 3-quart
microwavable casserole.
Cover tightly and microwave on high 8 to 10 minutes or
until hot. Stir in remaining ingredients. Cover
tightly and microwave on medium- high (70%) 10 to 12
minutes, stirring after 5 minutes, until hot.

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Popularity: 7% [?]

SPINACH CHEESE CASSEROLE IN PUFF PASTRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Spinach, chopped
-(fresh or frozen)
1 c Cottage OR
-ricotta cheese
1 c Feta cheese
-(crumbled and drained
-of any brine)
1/4 c Parmesan or romano
-cheese, grated
1/4 c Scallions, chopped
4 lg Eggs
2 tb Butter
1 pn Salt
1 pn Pepper
12 oz Puff pastry
-(frozen pastry thawed
-to room temperature,
-or homemade)

Preheat oven to 350 degrees F. Cook the spinach in
boiling water. Drain, rinse with cool water, and
squeeze out as much moisture as you can.

Melt the butter in a small skillet. Cook the
scallions until slightly soft.

In a large mixing bowl, combine the cheeses and the
eggs. Mix well. Add the spinach, the butter and
scallions, the salt and pepper and mix again.

Lightly butter the bottom and sides of an 8-inch
square baking dish. Roll out a sheet of puff pastry
on a floured surface to make a 14-inch square. Roll
out a second sheet to make a 9-inch square. Lay the
bigger pastry sheet in the buttered dish, draping the
extra pastry over the edges.

Spread the spinach and cheese mixture evenly in the
dish. Put the remaining pastry sheet on top. Trim
excess pastry if necessary and seal the edges closed.
Use scraps of pastry dough to decorate the top of the
pie. Brush top with additional melted butter if
desired. Bake for 45 minutes at 350 degrees F. or
until pastry is golden brown. Let rest for 10 minutes
before serving.

NOTES:

* Spinach and cheeses in a puff pastry crust — A
recipe of this type appeared in _Cuisine Magazine_.
The dish is hearty enough to be a main course, but can
also be a side dish to a meat entree. Yield: Serves
4 to 6.

* The casserole may be prepared, covered and
refrigerated for up to 8 hours.

* As an alternative to puff pastry, you might try
using sheets of filo dough, overlapped to make the
bottom and top crusts. I have also baked this dish in
a pie pan using filo dough. One way to cut down on the
calories in this dish is to omit the bottom crust
entirely. This is a very flexible recipe. Other
vegetables can be substituted for the spinach, and
other ingredients like sauteed garlic and mushrooms
can be added.

: Difficulty: moderate.
: Time: 30 minutes preparation, 1 hour baking and
cooling. : Precision: approximate measurement OK.

: Robin Harris Foster
: AT T Information Systems, Lincroft New Jersey, USA
: ihnp4!mtuxo!rfoster
: The apple never falls far from the tree

: Copyright (C) 1986 USENET Community Trust

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Popularity: 4% [?]