SWEET POTATO, CHEESE AND ONION CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sweet potatoes — peeled
-sliced thinly
-a little water or stock
1 tb Margarine
1 lg Onion — sliced thinly into
-circles
1 c Cheese — grated
1/2 ts Chili powder
-Salt and Pepper

Preheat oven to 350F/180c/gas mark 4. grease an oven proof dish and line it
with the sweet potato slices. pour in just enough water or stock to coat
the base of the dish evenly and then dot with margarine amongst the layers
of potato. arrange the onion circles on top of the the sweet potato and
finish up with the cheese. Sprinkle on the chili powder, salt pepper.
Cover the dish and cook for 1 hour, removing the lid for the last 15
minutes to brown. Serve hot as a main dish.

– - – - – - – - – - – - – - – - – -

Popularity: 1% [?]

Title: NO-COOK STRAWBERRY JAM
Categories: Jams, Condiments
Yield: 3 servings

1 pt Strawberries; (2 Cups)
-Mashed
2 c Sugar
3 oz Liquid Pectin; 1 Pouch
2 tb Lemon Juice
3 dr Red Food Coloring; Up To
-4 Drops May Be Used

Stir the berries and sugar together in a large bowl,
blending well, and let stand for 10 minutes, stirring
occasionally. Add the pectin, lemon juice and food
coloring, blending well, and stir constantly for 3
minutes. Spoon the jam into the jars prepared for
freezer jams.

YIELD:

3 Eight Ounce Jars

Each Tablespoon Contains:

Calories: 35 Protein: 0 Grams Fat: 0 Grams
Cholesterol: 0 Milligrams Carbohydrates: 9 Grams
Sodium: 1 Milligram

NOTE 1:

This is a freezer jam and cannot be sealed with the
cookbook directions.

NOTE 2:

This recipe can be adapted for use with both
raspberries and blackberries. Use the same quantity of
fruit.

—–

Popularity: 3% [?]

Sauerkraut Soup

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Soup Soups/Stews
Stew

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb sauerkraut — drained
1 large firm cabbage
3 tablespoons butter or bacon fat
1 large onion — thinly sliced
1 rib celery — finely chopped
2 cloves garlic
2 cups canned plum tomatoes
1 lbs beef short ribs
2 quarts beef broth
salt and pepper to taste
juice of one lemon
2 tablespoons sugar
2 tablespoons flour
1 tablespoon minced parsley
1 tablespoon dill weed
1 cup sour cream

Drain sauerkraut and rinse with cold water; squeeze dry. Put in large pot.
Shred cabbage and add to pot. Heat 2 T fat and cook onion, celery and
garlic till translucent. Add tomatoes, short ribs, stock, salt and pepper
and bring to a boil. Reduce heat and simmer two hours or until meat is
tender. Add lemon juice and sugar and cook for 10 minutes more. Cook the
flour in the remaining butter or bacon fat until golden in color. Stir
into the soup and cook 20 minutes longer. Serve garnished with a dollop of
sour cream and a sprinkling of parsley and dill.

– - – - – - – - – - – - – - – - – -

Popularity: 11% [?]

Title: Vanilla Ice Cream – Great Chefs
Categories: Desserts, Masterchefs, Frisco, Lec
Yield: 1 quart

1/2 qt Milk 1/2 qt Cream, heavy
6 lg Egg yolks 1 ea Bean, vanilla
1/2 lb Sugar

Cut the vanilla bean lengthwise into 4 sections and place it in a
saucepan with the milk. Brink the milk to a boil and remove from
heat.

In a stainless bowl, whip the egg yolks and sugar until foamy.
Strain the milk into the egg mixture. Place the bowl on a
double-boiler and mix with a wooden spatula until the mixture thickens
and adheres to the spatula. Remove the bowl from the double-boiler
and add heavy cream.

Place the mixture in a refrigerator until cold.

Pour the mixture into an ice cream freezer and churn for 30
minutes or until stiff.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Max Schacher, Le Coquelicot, Ross, Marin County, CA

—–

Popularity: 4% [?]

JENELL MCKINNEY’S SQUASH RELISH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Salt
8 c Squash, chopped
1 c Chopped onion
1 c Chopped green pepper
1 c Chopped green tomato
2 c Vinegar
2 1/2 c Sugar
1 t Mustard seed
1 t Celery seed

Sprinkle salt over vegetables. Let set for one hour; drain.
Boil rest of ingredients and add drained vegetables Cook 8 to 10
minutes. Place in sterilized jars and seal.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Pickled Mangos
Categories: Pickles, Hawaii, Asian, Fruits
Yield: 1 servings

4 c Sugar
2 c Vinegar
3/4 c Hawaiian salt
6 c Water
1 ts Chinese 5-spice
Red food color if desired

Combine above ingredients and bring to boil, cool,
Peel green mangoes and cut into long slices. Don’t add
salt or water to them. Fill sterilized jar with
slices. Pour cool syrup over them. Add more slices
after 30 minutes. Cover jar. Leave it out for 2-3 days
refrigerate.

—–

Popularity: 4% [?]

20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained
16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

Combine all ingredients in a clean, large glass jar. Stir gently with
wooden spoon. Cover and let stand at room temperature for three weeks,
stirring at least twice a week

Serve over ice cream or pound cake, use in recipes or feed as directed.
To keep the starter going, retain at least three cups at all times.
To feed and maintain: Stir mixture daily. Add one cup sugar and one
cup of pineapple, peaches or cherries every two weeks, alternating
fruits each time and stirring gently.

Brandy should not be required. Do not add fruit more often than once
every two weeks. Do not delay adding fruit for more than one or two
days past schedule.

Cover and let stand at room temperature at least three days before
using. Fruit is fermented when it is translucent. To store, keep in
warm place. Makes about nine cups.

Variation:
Substitute canned fruit cocktail, mandarin oranges or pears.

To share:
Whenever you have more than six cups of fermented fruit, you
may divide it into two portions, being sure there are at least three
cups in each portion. Do this just before you would do a normal
feeding. Feed each portion. Give one portion to a friend and keep one
for yourself.

Popularity: 8% [?]

Banana Cream Filling

Recipe By : The Fannie Farmer cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cake Cakes
Cakes/Pies Dessert
Desserts Frosting
Fruit Fruits
Sauce/Gravy Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Milk
1/2 Cup Sugar
3 Tablespoons Flour
1/8 Teaspoon Salt
2 Egg Yolks — slightly beaten
1 Large Banana — mashed
2 Tablespoons Lemon juice

Heat the milk in a heavy-bottomed pan until very hot but not boiling.
Mix the sugar, flour, and salt together in a bowl, stir in the hot
milk, and beat until well blended. Pour back into the pan and
continue stirring vigorously over low heat for 4-5 minutes, until very
thick and smooth. Add the egg yolks and cook for a few more minutes.
Cool.

Mash the banana and beat it until smooth, add the lemon juice and stir
the mixture into the cooled filling.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Honey Dough (Edible)
Categories: Kids
Servings: 6

1 c Powdered milk
1/2 c Creamy peanut butter
1/2 c Honey

Mix together well. Butter the childs hands, and have them shape dough into
balls, trees, animals, etc. Then eat and enjoy. (Note: This dough is
somewhat sticky, so a child who gets frustrated easily may need the parent
to help.)

MMMMM

Popularity: 4% [?]

Creamy Vegetable Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
1/4 cup butter or margarine — melted
3 medium sweet potatoes — peeled and chopped
3 zucchini — chopped
1 cup chopped broccoli (up to 2 c)
3 14.5 oz cans chicken broth
2 m potatoes — peeled and shredded
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon black pepper
2 cups milk

In Crock-Pot, stir together, onion, margarine, sweet potatoes, zucchini, and br
occoli. Pour in chicken broth and stir. Add potatoes, and seasonings. Stir.
Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Add milk and coo
k 30 minutes to 1 hour. Serve.

Serves 12.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]