PEANUT CHOPS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Upload

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bread, rye — 1/2″ thick
1 c Peanut butter, creamy
3/4 c Milk, whole
2 ea Eggs
1/2 ts Salt
1/8 ts Paprika
Cracker crumbs

Cut the crust from bread and divide in lengthwise
strips (or trim to pork chop shape). Spread peanut
butter on both sides of each strip.
Add milk and seasonings to the eggs and beat
thoroughly. Dip strips of bread into mixture, then
into sifted cracker crumbs. Put into a greased bread
pan and bake in hot oven, 450F, until golden brown.

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Popularity: 4% [?]

Easy Fruit And Nut Rolls

Recipe By : Cookworks V
Serving Size : 12
Preparation Time: 0:00
Categories : Dessert

Amount Measure Ingredient — Prep
——– ——————– ——————
1 loaf frozen bread dough — or crescents
1/4 cup butter — softened
2 tablespoons cinnamon
2 tablespoons honey
1 apple — chopped
1 cup raisins
1/2 cup nuts — chopped

Preheat oven to 350F. Lightly grease a cookie sheet. Thaw bread dough. On a
piece of wax paper, use a rolling pin or a sturdy plastic glass to roll out the
thawed bread dough into a rectangle about 9″ x 12″ long. In a small mixing
bowl, combine the softened butter, cinnamon, and honey. Spread the butter
mixture over the rectangle of dough. Carefully wash, core, and chop the apple
into very small pieces. Spread the chopped apple over the dough. Sprinkle the
raisins and then the nuts over the dough. Starting with the long side, roll the
dough into a long log. Carefully cut the dough log into about 12 pieces. Place
pieces on the greased cookie sheet, cover with a clean cloth and let the dough
rise until it has about doubled its size. Bake for about 30 minutes or until
rolls are golden brown. Yield: 12 rolls.

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Popularity: 14% [?]

Spinach With Millet And Red Lentils

Recipe By : Michael Traub
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Side Dish
Vegetarian Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — chopped
2 Garlic Cloves — minced
2 Tsp Cumin
1 Tsp Paprika
1 Tsp Black Pepper
1/2 Tsp Salt
1 Lb Spinach
1/4 Lb Mushrooms
2 med Zucchini
1/2 C Lentils — red
1 C Millet
1 lb Tomatoes — peeled, canned ok
1 1/2 tsp Salt
Tomato Puree — to thicken

In a frying pan fry the garlic, onion, paprika and cumin in some water.
Simmer with a lid on for a couple of minutes. Add the mushrooms and the
zucchini and simmer for a few minutes more. Add the shredded spinach, salt
and pepper and simmer till the spinach reduces down.

In a separate pot boil the millet and the lentils till cooked. Millet
usually takes longer than red lentils so wait for 5 min before adding
them. As the millet and lentils absorb the water put in the chopped peeled
tomatoes and the salt. Continue simmering till the millet is tender,
adding more water if necessary.

Combine the millet and lentil mix with the spinach. Add tomato puree to
thicken. Simmer for another couple of minutes.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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Popularity: 5% [?]

ITALIAN WEDDING SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEATBALLS—–
1/2 pound Ground beef
1/2 pound Ground pork
1 Egg — slightly beaten
1/4 cup Fresh bread crumbs
1 tablespoon Fresh parsley — chopped
1 lg Clove garlic — minced
2 tablespoon Parmesan — grated
Salt and pepper to taste

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Popularity: 4% [?]

Title: Swedish Beef Roast
Categories: Main dish Meats
Servings: 6

1 T Butter 5 lb Beef chuck or rump roast

4 ea Anchovies, chopped (opt) 1 ea Onion, minced
2 t Salt 1 ea Bay leaf
15 ea Peppercorns 1 T Brown sugar
1 T Vinegar 1 T Whiskey
1 c Water

Melt butter in a heavy kettle or deep frying pan. Add beef roast and
brown well on all sides.

Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey
and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat
is tender.

Serve roast with the pan juice. (The pan juice may be thickened for
gravy. One-half cup of cream added makes a delicious gravy.)

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———-
From: Ken Gomberg
To: GOFFIGL; Multiple recipients of list EAT-L
Subject: Help in 3 hours?
Date: Tuesday, May 21, 1996 8:41AM

Help. I’ve got a 4.48 pound “back rump roast”. I’ve got no idea how to cook
it? I know it takes like 4 hours… It’s now 8:15 AM. Can anybody email me
or the list a good recipe. PS- I like *SPICY*.But it doesn’t have to be. Any
takers?

Ken Gomberg
Belgrade Lakes, Maine

Popularity: 3% [?]

BEANS, BOWS, MEATBALL, TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MEATBALL
1 tb Finely chopped onion –
Sauted a bit
1 Egg — beaten
1/2 c Soft bread crumbs — (2/3
Slice)
2 tb Grated parmesan cheese
1 tb Parsley — chopped
1/4 ts Garlic powder
Pepper — to taste
1/2 lb Lean ground beef
SOUP
15 oz Canned tomatoes with basil
‘pasta ready’
1/2 c Beef broth
8 oz Canned garbanzo beans –
Rinsed and drained
2 c Water
1 t Italian seasonings –
Rubbed
1/2 c Uncooked bow tie pasta
2 c Spinach leaves — torn
1 c Sliced mushrooms

Make 24 – 36 meatballs. Brown about 8 minutes. Drain.
In a large stock pan, stir together undrained
tomatoes, broth, beans, water, and all seasonings.
Bring just to a boil. Add bows. Reduce heat to gently
but continally cook the pasta (8 minutes). Add
spinach, mushrooms and meatballs. Serve now: simmer
to heat through (20 minutes). Serve later: Turn heat
off. Cover and let stand no more than 30 minutes.
Reheat gently (10 minutes on low) and serve.

Recipe By : BH G Cooking for Today, Soups and Stews

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Popularity: 13% [?]

Title: Chocolate Marshmallow Nut Squares
Categories: Diabetic, Candies, Allergy, Beans
Yield: 24 servings

1 c Semisweet chocolate chips 1/2 ts Ground cinnamon
1/3 c Smooth GF peanut butter 1 1/2 c Mini GF marshmallows
2 tb Corn syrup 1/4 c Chopped nuts
1 1/2 c Cooked red kidney beans

Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth. (Or microwave at medium about 2 1/2 minutes
until mixture can be stirred smooth.) Stir in corn syrup. Remove
from heat. Cool 5 minutes.

In food processor, puree beans and cinnamon. Stir into chocolate
mixture until well blended. Stir in marshmallows and walnuts until
coated. Cut large marshmallows with wet scissors if minis are not
available.

Press evenly into prepared pan. Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before
serving. Cut into 24 squares.

1 square = 94 calories, 1 fruit veg. choice, 1 fats oils choice 5
grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams
protein, 11 grams carbohydrate, 21 mg sodium, 103 mg potassium

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94

MMMMM

Popularity: 7% [?]

Title: Amish Bean Soup
Categories: Ham, Soups
Yield: 1 servings

1 Lb (2 cups) navy beans –
: dried
2 1/2 qt water
1 meaty ham bone — 1 1/2 Lbs
1 clove garlic — minced
1 sm bay leaf
1 c cubed potatoes
1 c celery — thinly sliced
1 c onion — finely chopped
1 c carrots — cubed
: salt and pepper — to taste

Boil the beans in the water for 2 minutes before
removing them from the heat to let stand for 1 hour.
Then add the ham bone, garlic and bay leaf to the
beans, and cover and simmer them for 2 hours or until
the ingredients are almost tender. Add the vegetables
and salt and pepper to taste, and simmer them for 1
hour longer. Remove the ham bone, cut off the meat and
dice it to add to the beans. Reheat the soup almost to
boiling, then remove the bay leaf.

Recipe By : Ilogal@aol.com

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Popularity: 4% [?]

Title: Cantonese Roast Duck
Categories: Chinese, Poultry
Yield: 6 servings

1 Duckling rubbed inside and
-out with 2 tablespoon salt
2 tb Sherry
2 tb Hoisin sauce
2 tb Dark corn syrup
1 ts Five spice powder
1 tb Ground brown bean sauce

Rub duck inside and out with salt and refrigerate
overnight. Mix remaining ingredients and rub on duck
inside and our until used up. Preheat oven to 300
degrees. Place duck on rack, breast side up, in pan
with 1 inch of water. Roast 1 hour, turn duck over,
roast 1 hour more. Turn duck breast side up, increase
heat to 350 degrees and roast 30 minutes. Remove from
pan and cool. To serve, carve in the chinese manner,
bones and all. Or carve as you would poultry. If
carved chinese style, the duckling may be wrapped in
foil after carving and frozen. Reheat in foil in 300
degree oven for 30 minutes.

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Popularity: 7% [?]

Title: RUMAKI #2
Categories: Appetizers, Poultry, Oriental
Yield: 16 servings

————————INGREDIENTS————————
3 tb Soy sauce
1 tb Dry sherry; optional
1 ts Sugar
1/8 ts Ginger; ground
4 Chicken livers (about 1/4lb)
-cut into 1″ pieces
8 Water chestnuts; cut in half
2 Scallions; green part only
-cut int 2″ lengths
8 sl Bacon; cut in half

1. In a small bowl, mix together soy sauce, sherry,
sugar, and ginger. Add chicken livers and marinate,
tossing occasionally, for at least 15 minutes at room
temperater, or up to 4 hours in the refrigerator.

2. Remove livers from marinade, and drain. Press a
piece of liver around a piece of water chestnut. Wrap
with a piece of scallion and bacon and secure with a
wooden toothpick.

3. Preheat the boiler. Broil the rumaki about 5
minutes from the heat, turning once, until bacon is
crisp, 10 to 15 minutes.

From: 365 Ways to Cook Chicken

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Popularity: 7% [?]