Polenta Pie (From MY Garden)

Recipe By : From My Garden Show #5532
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 cups corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan

In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture
into an 8-inch greased springform pan, pressing the mixture with a spoon
to move the mixture up the sides of the pan forming an empty shell.
Allow the shell
to cool and harden.

Grill all vegetables. Season with salt and pepper. Layer the vegetables and
chopped basil in pie shell in a decorative pattern. Chill and unmold. Serve
at room temperature.

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Popularity: 12% [?]

From: connally@vms.cis.pitt.edu
Date: 15 Sep 95 10:07:04 EDT

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 – 2 c. buttermilk
bacon grease

Cut lard into flour. Stir in buttermilk, being careful not to
overmix. The dough should be fairly wet and sticky. Sprinkle
extra flour over the dough in the bowl to keep dough from sticking
to your hands. Form rough lumpy biscuits with your hands. Grab a
lump of dough – about the size of a lemon? – and quickly pat it
into a rough biscuit about 3 inches in diameter and about 1/2-3/4
inches thick by bouncing it back and forth lightly between your
hands. Do not handle dough any longer than absolutely necessary.
Repeat, sprinkling more flour over dough as necessary. You will
get 12 largish biscuits from this recipe if you do it right. Place
biscuits side by side on baking sheet – they should be touching.
They should fill up a jelly roll pan. Bake at 450F for 15 – 20
min. or until golden brown.

Popularity: 2% [?]

Pineapple Salsa2

Recipe By : Karen Haigh
Serving Size : 1 Preparation Time :0:00
Categories : Mc Salsa

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups minced fresh (or canned in-juice)
pineapple
2 medium cloves garlic — minced
3 tablespoons fresh mint
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon cumin
cayenne — to taste

Combine and refrigerate. Makes 2 cups

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Popularity: 2% [?]

Title: Lemon-Pepper Chicken Stir-Fry
Categories: Poultry, Stirfry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1 tb Oil, olive
1 md Pepper, red, seeded, cut
— into 1/4-inch strips
1 md Pepper, green, seeded, cut
— into 1/4-inch strips
1 md Onion, cut into 1/2 inch
— wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Capellini, cooked
Parsley, chopped

Pour the oil into a large non-stick fry pan over medium-high heat.
Add pepper strips and onion and cook, stirring, about 3 to 4 minutes
or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and
sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and
stir-fry for 5 minutes or until the chicken is lightly browned and
fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon
pepper, and cornstarch.

Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through.

Serve over capellini or other thin pasta. Garnish with chopped
parsley.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

Popularity: 5% [?]

CANTALOUPE CREAM PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
2 tb Flour, all-purpose
3 Egg — beaten
1 c Cantaloupe — pureed
1 t Vanilla extract
2 tb Butter (or marg.)
1 Pastry shell — 8", baked
1 c Whipping cream — whipped

Combine sugar and flour in a saucepan; add eggs, mixing well. Stir in
cantaloupe puree. Cook over medium heat 8 to 10 minutes, stirring
constantly, until mixture boils and thickens. Remove from heat, and stir
in vanilla and butter. Cool.

Pour filling into pastry shell; spread evenly with whipped cream. Chill.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

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Popularity: 5% [?]

Meat Use It Up

Recipe By : Z.T. Coon, London, Ontario, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Bologna Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
2/3 cup rice
2 teaspoons salt
1 medium onion — chopped
1 clove garlic — chopped (optional)
2 cups bologna — diced
1 can tomatoes — 19 ounce
1 can whole kernel corn — drained
1 1/3 cups water
chopped parsley

Heat the margarine in a frying pan and stir in the rice. Cook over medium
heat, stirring often until rice is delicately golden. Sprinkle rice with
salt. Mix in the onion, bologna, tomatoes, corn and water. Bring mixture to
a vigorous boil, cover closely, reduce heat to simmering point (low heat) and
without lifting lid cook for 14 minutes exactly. Remove from heat and let
stand, still covered, for 10 minutes. Turn onto a platter and sprinkle
generously with chopped parsley.

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Per serving: 1877 Calories; 118g Fat (57% calories from fat); 84g Protein;
114g Carbohydrate; 279mg Cholesterol; 10707mg Sodium

NOTES : Published in the St. Catharines Standard, 1973.

Popularity: 2% [?]

Title: STEAMED BARBECUED PORK BUNS
Categories: Chinese, Appetizers
Yield: 1 servings

STEAMED BARBECUED PORK BUNS
(Cha Siu Bow)

————————–FILLING————————–
4 c Finely diced Chinese
-barbecued pork
1/2 c Dehydrated onion flakes

———————–SAUCE MIXTURE———————–
2 ts Hoisin sauce
2 ts Dry sherry
4 ts Oyster sauce
2 ts Catsup
1 ts Sugar
1 1/2 tb Cornstarch
1 1/2 c Chicken stock

Soak onion flakes in a cup with just enough water to
cover flakes. Mix sauce in a small sauce pan. Cook
over medium high heat until sauce thickens. Stir in
diced pork and onion flakes. Chill for 3 to 4 hours.
[The chilling is necessary to make the filling easy to
handle. S.C.] Fill buns as directed above and steam or
bake.

SWEET BEAN PASTE BUNS (Dow Sah Bow)

Yield: 2 dozen

1 can of sweet bean paste filling [Be sure to get the
thick Chinese variety, not the runny Japanese kind.
S.C.]

DOUGH 1/2 recipe of the basic steamed bun dough Follow
stuffing and cooking directions.

[These are VERY good, although they are the kind of
thing that one generally hates or loves. They make a
great dessert or snack as they're satisfying but not
overly sweet. S.C.]

CURRY BEEF BUNS (Ga Lei Bow)

Yield: 2 dozen

DOUGH: 1 recipe of steamed-bun dough.

FILLING: 3/4 lb lean ground beef 1 cup coarsely diced
bamboo shoots 2 stalks green onions 1 to 2 tablespoons
curry powder 1 teaspoon salt 1 tablespoon oyster sauce
2 tablespoons catsup 1 tablespoon oil

Brown ground beef in 1 tablespoon oil with bamboo
shoots until done.

Add all seasonings, then green onions. Mix well and
chill completely before wrapping.

Cook as above.

Posted by Stephen Ceideburg; January 31 1991.

—–

Popularity: 3% [?]

Cha Gio

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vietnamese Appetizers
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tb tree ear mushrooms
1 cup Soaked — roughly chopped
thread noodles
1 pound Ground pork
1/2 pound Chopped shrimp or crabmeat
1 Tb fish sauce
1 teaspoon Each salt pepper (white)
2 Garlic cloves — chopped
1/4 cup Each chopped red onion — chives
8 Rounds Rice paper
Beer
Mint — basil coriander

Lettuce leaves
Cucumber slices
—–DIPPING SAUCE—–
1/4 cup Minced garlic
1/2 cup Fish sauce
1/3 cup Lime juice
1 tablespoon Sugar
1 teaspoon Sa-te oil

Soak tree ears, set aside bean thread noodles. Chop pork to a finer
consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper,
garlic, onions and chives. Drain and dry the tree ears and add them. Add the
bean thread noodles and blend thoroughly kneading with the hands.

Brush the rice paper on each side with the beer and set aside.

Cover with a cloth as you work. They take a minute or two to soften.

Put a heaping spoonful of the filling across the bottom third of the rice
skin. Tuck away from you twice. Fold the sides over, then continue to roll.
Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until
golden. Serve with lettuce leaves, garnishes and dip sauce.

This is from the “Art of Asian Cooking” by Bruce Cost. I was fortunate to
have taken classes from him in Berkeley.

Posted by Stephen Ceideberg; April 14 1991.

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Popularity: 3% [?]

Title: BLOND BROWNIES
Categories: Diabetic, Cakes, Desserts, Chocolate
Yield: 32 bars

8 oz (1)pkg white cake mix;
-NO-SUGAR
2 Eggs;
2 tb Granulated brown sugar;
-REPLACEMENT
2 tb Water
1/4 c Mints chocolate chips;
1/4 c Peanut butter chips;

Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing
bowl. Beat in medium speed until well blended and thickened. Fold in
chips. Pour batter into two, greased and papered 8-in pans. Bake at
375 degrees for 12 to 15 minutes or unitl brownies test done. Cut
into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2
FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master.

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Popularity: 7% [?]

GREEK CHOPPED MEAT STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions — chopped
1 Stalk celery — chopped
2 tb Butter
1 lb Ground beef
1 Liver from turkey
– finely chopped
1 lb Mild breakfast sausage
1/2 c Dry red wine
2 tb Tomato paste
2 tb Chopped fresh parsley
1 tb Chopped fresh dill
3/4 lb Roasted chestnuts
– peeled coarsely chopped
1/4 lb Pignoli nuts
1/2 c White raisins
1/4 c White rice
1 c -water
1 lb White bread crumbs
Salt and pepper to taste

Brown onions and celery in butter. Add beef, liver,
and sausage and cook until brown. Add wine and tomato
paste, then herbs, and simmer until meat is tender.
Add nuts, raisins, and rice. Stir in water and cook,
covered, until the rice is done. Mix in bread crumbs
and season to taste. Stuff loosely into the turkey.
Stuffs a 10-12 pound turkey. —

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Popularity: 4% [?]