MELON MEDLEY SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Small cantaloupe balls
2 c Small honeydew melon balls
2 c Small watermelon balls
2 c Small crenshaw melon balls
1 c Chopped celery
1/4 c Chopped pistachio/almonds
—–DRESSING—–
1/4 c Light sour cream
2 tb Honey
1 tb Minced fresh mint
Leaves
1 tb Triple sec liqueur
Lettuce leaves optional

Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss
lightly to blend. Chill in plastic bags until ready to serve. At serving
time, drain juice from melon balls and reserve for another use. Toss melon
balls with celery and nuts. Add dressing and toss again. Serve in scooped
out melon halves, if desired, or in lettuce lined salad bowls. DRESSING:
Combine sour cream, honey, mint leaves and liqueur, blending well.

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Popularity: 16% [?]

Peanut Butter Noodles

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounce Pasta — linguine (1 package)
3 teaspoon Peanut butter
1/2 teaspoon -Salt
2 tablespoon Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
1/2 teaspoon Vinegar — white wine
2 Garlic cloves — minced
1 teaspoon Onion — grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid’s lunches
“The Pennywhistle Lunch Book”

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Popularity: 3% [?]

Title: Beef Supper Casserole
Categories: Casseroles
Yield: 6 Servings

MMMMM—————-MARTHA WHITE’S SOUTHERN SAMP———————
1 lb Ground beef
1 c Chopped onion
1 Egg
1 c Dairy sour cream (8 ounces)
3/4 ts Salt
1/4 ts Pepper
Old-Fashioned Buttermilk
-Biscuits (1 recipe)
1 c Grated sharp Cheddar cheese
-(4 ounces)

Preheat oven to 400. Grease bottom of a 9-inch square
baking pan. Brown ground beef in skillet; drain and
reserve drippings. Saut onion in reserved beef
drippings until tender; drain. Beat egg in mixing
bowl; stir in sour cream, salt, and pepper. Prepare
biscuits as directed; except–after kneading gently,
divide dough in half. Roll out first half on lightly
floured board or pastry cloth to fit dimensions of
pan. Pat dough tightly into bottom of pan. Sprinkle
dough evenly with ground beef. Add onion layer and
pour sour cream mixture over all. Sprinkle with
cheese. Repeat rolling procedure with remaining
biscuit dough. Place dough on top of casserole
mixture. Bake for 30 to 35 minutes or until golden
brown. Cool for 10 minutes before serving. Cut into
squares to serve.

MMMMM

Popularity: 4% [?]

OLIVE ROSEMARY FLAT BREAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/2 c Brown rice flour (see note)
1 1/2 ts Granular yeast
2 ts Sugar
1 1/4 c Warm water (110 degrees F.)
4 lg Egg whites, at room
-temperature
1 tb Olive oil
12 Oil-cured black olives,
-pitted and roughly chopped
4 ts Dried rosemary, or to taste
1 Egg yolk mixed with 1/2
-teaspoon water
1 lg Garlic clove, peeled, cut in
-3 pieces
1/2 c Corn flour (see note)
1/2 c Cornstarch
2 ts Xanthan gum powder
1 To 1 1/2 teaspoons salt

Stir together 1/2 cup of the rice flour, the yeast,
sugar and 1/2 cup of the warm water in a 2-cup glass
measure. Let rest in a warm place until doubled in
volume, about 10 minutes.

Line a large baking sheet with parchment paper and
draw two 8 inch circles on it (use a cake pan as a
guide).

Beat egg whites lightly, add olive oil, chopped olives
and 2 teaspoons of the rosemary; set aside.

Combine garlic and egg yolk; set aside. (Garlic will
perfume the glaze but won’t burn in the oven, as
chopped garlic would.)

Combine remaining 1 cup rice flour, the corn flour,
corn- starch, xanthan gum powder and salt in bowl.

Add remaining 3/4 cup warm water to egg white-olive
mixture a stir into flour. Stir in yeast mixture and
beat until smooth.

Using a rubber spatula, spread soft dough into 8-inch
circles marked on the parchment paper heaping it up
slightly in the middle. Cover loaves with lightly
greased plastic wrap and let rise until doubled in
bulk, about 1 hour.

Preheat oven to 425 degrees F.

Discard garlic and brush egg glaze over loaves.
Sprinkle tops with remaining 2 teaspoons rosemary.
Using a razor blade, slash tops of loaves into a large
diamond grid pattern. (Use an up-and-down cutting
motion rather than dragging the blade through the soft
dough.)

Bake for 20 minutes, until well browned.

Makes two 8-inch diameter, 11-ounce loaves.

Note: Brown rice flour and corn flour may be found in
some health food stores and Rainbow Groceries.

PER SERVING (1/8 of a loaf): 115 calories, 3 g
protein, 18 g carbohydrate, 3 fat (2 g saturated), 13
mg cholesterol, 344 mg sodium, 0 g fiber,

From an article by Jacqueline Mallorca in the San
Francisco Chronicle, 8/18/93.

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Popularity: 3% [?]

Title: Maryland Crab Soup
Categories: Soups, Seafood, Crab
Yield: 8 servings

-Roy Crockette, Jr.
30 oz Beef Broth
6 c Water
1/4 c Onion or Leeks; chop
2 1/2 tb Old Bay Seasoning
16 oz Tomato; chop
1/4 lb String beans
2 Celery Stalks; slice
8 oz Kernal Corn
4 Carrots; slice
5 c Potatos; slice
16 oz Crab Meat

Saute onion combine w/broth, water Old Bay
seasoning; Add vegetables simmer 1 1/2 hrs; Add crab
meat simmer 1 1/2 hrs more.

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Popularity: 6% [?]

Title: LIMA BEANS DELUXE
Categories: Vegetables, Low-fat, Diabetic
Yield: 6 servings

1 pk (10 oz.) frozen lima beans
1 tb Reduced-calorie margarine
1 tb All-purpose flour
1 c Skim milk
1/2 ts Salt
1/8 ts Pepper
1/2 c (2 oz.) shredded reduced-fat
-Cheddar cheese
2 tb Reduced-calorie ketchup
2 (4 oz.) jars diced pimento
-drained
Vegetable cooking spray

Cook beans according to package directions,
ommitting salt and fat. Drain and set aside.
Melt margarine in a medium saucepan over low heat;
add flour, stirring until smooth. Cook, stirring
constantly, 1 minute. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Remove from heat.
Add beans, cheese, ketchup and pimento to sauce;
stir well. Spoon into a 1 1/2-quart casserole coated
with cooking spray. Bake at 375 degrees for 30 minutes
or until thoroughly heated. Yield: 6 servings.

Nutritional information per 1/2 cup serving:
calories – 115, protein – 7 gm., fat – 3 gm.,
carbohydrates – 16 gm., cholesterol – 6 mg., sodium -
450 mg., fiber – 3 gm. Diabetic Food Exchanges:
Starch – 1, Lean Meat – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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Popularity: 5% [?]

Title: Rainbow Sherbet Mold
Categories: Desserts
Yield: 12 servings

1 1/3 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted
5 pt Sherbet, assorted flavors

Combine oats, sugar and butter, mixing until crumbly. Place in a shallow
baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes,
stirring occasionally. Firmly press onto bottom of a 7-1/2″ spring form
pan.* Chill.

Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until
firm. Alternating colors, firmly press sherbet balls into crumb-lined
pan. Freeze until firm. To unmold, loosen sides with spatula. Invert
onto plate; cut in slices.

*NOTE: If spring form pan isn’t available, firmly press crumb mixture onto
bottom and part-way up the sides of a 2-quart mixing bowl.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

QUICK GARLIC-ONION SOUP WITH RED-WINE CROUTON

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–GARLIC-ONION SOUP—–
2 lg Garlic cloves
1 1/2 lb Onions (5 medium)
2 1/2 tb Butter
1/4 c Red wine
1/4 ts Dried thyme
1/4 ts Salt
1/4 ts Freshly ground black pepper
1 qt Chicken stock (or canned
-chicken broth)
—–RED-WINE CROUTONS—–
1/2 Loaf French bread
5 tb Olive oil
1/4 c Red wine
3 oz Swiss cheese, thinly sliced
2 oz Grated Parmesan cheese (1/2
-cup)

GARLIC-ONION SOUP: Peel and mince the garlic. Peel
and thinly slice the onions (food processor
preferred). Heat the butter in a large, deep skillet.
Add garlic and onions; cover and cook over medium
heat, stirring occasionally, until onions soften,
about 8 minutes. Uncover and saute until golden, about
5 minutes longer. Add thyme, salt, pepper, and
chicken stock. Bring to a boil. Cover, reduce heat,
and simmer to blend flavors, about 5 minutes.

RED-WINE CROUTONS: Cut the bread on the diagonal into
four 1-inch thick slices. Heat 3 tablespoons of the
oil in a large skillet. Add the bread and saute on
both sides until light brown, about 2 minutes. Drizzle
the wine and remaining oil over the croutons and top
them with the cheese slices. Cover and cook over
medium heat until the cheese melts, 2 to 3 minutes.

SERVING: Ladle soup into warm soup bowls and top with
the croutons. Pass the Parmesan cheese separately.

[Cook's magazine; April
1989]
Posted by Fred Peters
Fidonet COOKING echo

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Popularity: 6% [?]

Title: Soft Pineapple Cookies
Categories: Cookies
Yield: 3 Dozen

2 c Sugar
1 c Shortening ( Crisco )
4 Eggs
1 ts Vanilla extract
Or
1 ts Coconut extract
1 c Crushed pineapple well
Drained
4 1/2 c Flour
2 ts Baking soda
1/2 ts Salt
1/2 c Finely chopped nuts
Or
1/2 c Shredded coconut

Cream sugar and shortening. Add eggs one at a time to
blend. Add drained pineapple and nuts. combine dry
ingredients and add to creamed mixture. blend into a
stiff mixture. Drop by tbs. on a lightly greased
cookie sheet a few inches apart. Bake 350 about 15
minutes or until browned at edges and appears set.
Remove to racks to cool. Makes 3 to 4 dozen Note: for
those of you who don’t know what Crisco is: its a
white solid vegetable fat with a creamy texture. when
melted its used to fry things or left as is, its used
for baking purposes.

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Popularity: 14% [?]

Title: B-B-Q meatballs and Smokies (Great)
Categories: Marie, Appetizers, Christmas
Yield: 10 servings

1 1/2 lb Hamburger
5 sl Bread
1/2 c Water
2 ts Chives
1 tb Salt
Pepper to taste
1/4 ts Celery salt
1 ts Garlic salt
1/2 ts Italian seasoning
1/2 ts Onion salt
6 ds Worcestershire sauce
4 ds Hot sauce
2 Eggs
1 1/2 lb Cocktail smokies (or more)

——————————–B-B-Q
SAUCE——————————–
16 oz Tomato sauce
1/4 c Butter
1 md Onion, chopped
1/2 c Brown sugar
1/2 c Catsup
3 ts B-b-q spice
5 tb Worcestershire sauce
2 tb Vinegar
10 ds Hot sauce
2 ts Liquid smoke
1 1/2 c Chili sauce

Combine hamburger and the next 12 ingredients. Shape into
small meatballs
and saute until done. Set aside

Combine Sauce ingredients and cook until thick.

Combine sauce, meatballs and smokie links.

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Popularity: 5% [?]