1 1/2 c Diced turnips
– frozen or fresh
2 Granny Smith apples
– peeled, cored
– and roughly chopped
1 lg Onion
– peeled and roughly chopped
1 tb Unsalted butter
1/2 ts Salt; or as desired
1/4 ts Ground white pepper

PREHEAT OVEN TO 350F. Peel and quarter fresh turnips.
Do not bother to defrost frozen ones. Combine all
ingredients in a baking dish with a cover. Cover and
place in the oven for 35 minutes. Remove from oven,
transfer contents of the baking dish to a food
processor and puree until smooth. Spoon the puree into
a serving dish. Serve immediately.

—–

1/2 c Dry mustard, preferably
-imported
1/2 c Hot tap water
1/2 c White wine vinegar or
-Oriental rice vinegar
2 ts Coarse (kosher) salt
1 tb Bottled horseradish
1 Clove garlic, peeled
-and sliced
1 ts Sugar
6 Whole black peppercorns,
-crushed in a mortar, or
-pinch of ground black
-pepper
2 Whole allspice berries,
-crushed in a mortar, or
-small pinch ground allspice
A little dry white wine,
-or additional white wine
-vinegar if needed.

1. Stir together the dry mustard and water and let
stand, uncovered, for 20 minutes, stirring once or
twice. 2. In the container of a blender or a food
processor, combine the vinegar, salt, horseradish,
garlic, sugar, peppercorns, and allspice. Process
until the garlic and horseradish have been pureed in
the liquid, then strain through a fine-meshed
strainer, pressing all juice from any pulp in the
strainer. 3. Combine the strained liquid with the
mustard-water mixture in the top of a double boiler
set over simmering water. Cook, stirring constantly,
for about 5 minutes, or until the mustard has
thickened (it will thicken more while cooling).
4. Cool and taste. Add more prepared horseradish, if
desired, and if the mustard seems too thick, thin it
with a few drops of white wine or additional vinegar.
Makes about 1/2 cup

—–

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked bulghur wheat*
12 oz Soft tofu
1/2 c Whole-grain bread crumbs
1/2 ts Salt
1 t Soy sauce

*Brown rice can be substituted for the bulghur.

Preheat oven to 350 degrees.

Combine all ingredients and form into 1 1/2-inch
balls. Bake on a cookie sheet sprayed with vegetable
spray for 10 minutes on each side.

Makes 15 to 18

Adapted from a recipe in the original _Laurel’s
Kitchen_ by Laurel Robertson, Carol Flinders and
Bronwen Godfrey.

– - – - – - – - – - – - – - – - – -

3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio
-=OR=- Boston lettuce
-(for garnish)

This salad version of the traditional Southern New
Year’s dish called Hoppin’ John can be prepared a day
ahead and stored in the refrigerator. Allow it to come
to room temperature before serving.

Cook the rice and the peas in advance.

VINAIGRETTE: Whisk the mustard, salt, pepper and
vinegar until dissolved. Drizzle in the oil while
whisking. Toss the black-eyed peas and the rice with
the vinaigrette until everything is nicely coated. Mix
in the onion, garlic, carrot and chives or parsley.
Bring to room temperature before serving.

Serve surrounded with radicchio or lettuce.

Peter Kump, “Prodigy Guest Chefs Cookbook” Posted by
Karen Mintzias From:
Date:

—–

Recipe By : Unknown (4-9-96)
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Pasta
Pies Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz spaghetti — cooked and drained
1 tsp cooking oil
6 eggs — beaten
1 pkg ( 10 oz.) frozen spinach — chopped
1/2 c green onion — thinly sliced
1/4 c snipped parsley
1 tsp basil
1 c ricotta cheese
1/2 c milk or half half
1 c mozzarella cheese — shredded
1/2 tsp worcestershire sauce
1/2 tsp salt
1/4 c parmesan cheese — grated
ground pepper — to taste

Combine the pasta, oil and 2 eggs and press into the bottom and up the sides
of a 10″ quiche or pie pan. Cover the edge of the pasta with greased foil to
prevent burning. Bake in a 375 degree oven 7 to 10 minutes or until set.
Cook the frozen spinach according to package directions. Drain well.
Add the sliced onion, parsley and basil. Beat together the ricotta, 4
eggs and milk, add 1/2 cup mozzarella and stir in the vegetable mixture,
Worcestershire, seasonings and parmesan. Spoon into the pasta shell.
Sprinkle the remaining mozzarella on top.
Bake at 375 for around 30 minutes or until set.
Allow to stand 10 minutes before serving.

– - – - – - – - – - – - – - – - – -

Salli Schwartz
Publisher of Aunt Salli’s CyberKitchen
Subscribe honn@icanect.net

4 Cantaloupes
1/4 c Granulated sugar
Fresh mint leaves about
One good size handful plus
Some for garnish
Port
Lemon juice

Carefully cut three of the cantaloupes in half in a zig-zag pattern
using a very sharp knife. Scoop out and throw away the seeds. Use a
melon ball scooper to scoop out the flesh of the melon; Take it down
to the green part. Do the same thing with the remaining fourth
cantaloupe. It doesn’t matter how you slice this one because all you
will be using is the flesh. Place all of the scooped cantaloupe in a
food processor. Add the sugar and mint leaves, a splash of port and
splash of lemon juice. Be careful not to over-process the mixture; it
should retain some texture. Garnish with remaining mint leaves.

MMMMM

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/4 c cocoa
3 tbsp instant coffee powder
1/2 tsp ground cinnamon
1 c milk, heated

Combine all ingredients. Store in an airtight container. Spoon
2 tablespoons of mix into cup; stir until well blended. Garnish
with a dollop of whipped cream and a cinnamon stick.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Main Dishes Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 slices bacon — crisp
32 ozs pork and beans
1/4 c brown sugar
2 tbsps Dijon-style mustard
3 tbsps worcestershire sauce
8 frankfurters
8 slices processed American cheese — cut in strips

Combine Beans, brown sugar, mustard and worcestershire sauce, mix well. Slit
franks lengthwise, arrange 4 strips cheese in each. Pour half of bean mixture
into 1 1/2 qt. baking dish, arrage 4 franks on top of beans. Place 3 slices
bacon between franks. Repeat, arrange remaining 3 slices bacon on top of
franks. Bake 30-40 min, or arrange in crockpot and heat on low for 8 hours..

– - – - – - – - – - – - – - – - – -

Per serving: 794 Calories; 57g Fat (64% calories from fat); 40g Protein; 32g
Carbohydrate; 150mg Cholesterol; 2070mg Sodium

6 sl bacon, — diced
1 onion, — halved and thinly
: sliced
4 garlic cloves, — minced
3 lb cabbage, cored, cut into –
1 inch-wide strips
1/2 ts sweet paprika
8 c chicken or pork stock
28 oz cn whole, peeled tomatoes
1 c raisins
1 1/2 lb kielbasa, cut in — 1/3-inch
: slices
: Chopped parsley, for
: garnish

In a heavy-bottomed soup pot heat bacon over medium
heat. Saute 5 minutes, or until most of fat is
rendered. Add onions and garlic; sautJ 5 minutes until
onion is tender. Add cabbage and paprika, stirring to
mix well, and sautJ 5 minutes. Add stock and bring to
a boil, stirring. Using your hand, squeeze most of
juice from tomatoes, cut into coarse chunks and add to
pot. When mixture comes to a boil, lower heat to
simmering and cook 15 minutes. Add raisins and cook 10
minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup
among 4 soup bowls and sprinkle with parsley.

Yield: 4 servings

Recipe By :TASTE SHOW #TS4615

From: Meg Antczak

—–

1 1/2 c low-fat cottage cheese
3 tb low-fat milk
1/2 c red sweet pepper — chopped
1 clove garlic — minced
1 tb margarine — * see note
1/2 c frozen peas
1/8 ts each salt and pepper
8 oz fettuccine or linguine –
1 cooked drained
2 tb grated parmesan cheese
1 tb snipped fresh basil

* I would leave this out, and saute with water

In a blender container combine cottage cheese and milk; blend til
smooth. In a 2-quart saucepan cook sweet pepper and garlic in hot
margarine until tender. Reduce heat. Add milk mixture, peas, salt,
and pepper. Cook and stir till heated through (do not boil) Toss with
hot pasta. Sprinkle with Parmesan and basil. makes 4 main-dish
servings.

***nutrition facts per serving: 362 calories, 5g total fat (1 g
saturated fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1
gram fiber and 26 gram protien. Daily value: 18% vitamin A, 37%
vitamin C, 8% calcium, and 18% iron.

{Kay’s note, I would also add some crab, or shrimp, or clams to make a
seafood Alfredo!}

Source: April issue of Better Homes and Gardens.

Recipe By : Kay Hinga

—–