Title: JEZEBEL SAUCE
Categories: Misc, Sauces
Yield: 1 servings

18 oz Peach preserves
18 oz Apple preserves
18 oz Pineapple preserves
18 oz Orange marmalade
10 tb Dry mustard
5 oz Horseradish (prepared)

Combine all ingredients and blend together well. Put
in clean jars and seal. Does not need to be
refrigerated until opened, then refrigerate the unused
portion. Especially good with baked ham, roast or
poured over cream cheese as a snack.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook
Typed for you by Nancy Coleman

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Popularity: 6% [?]

Title: FIERY PORK WINTER BAMBOO SHOOTS OVER SNOW
Categories: Chinese, Pork, Hot
Yield: 4 servings

1 lg End-cut pork chop or:
1/2 lb Pork butt
1 1/4 c Slivered winter bamboo
-shoots
1 ts Minced ginger root
2 lg Garlic cloves
2 tb Peanut oil
1/2 c Chicken stock
1 ts Chili paste with garlic
1 pn Sugar
1 1/2 c Vegetable oil
1/2 c Rice stick noodles
2 ts Thin soy sauce
2 ts Cornstarch
Cornstarch paste
1 ts Chinese red vinegar

This attractive dish is spiced with pungent, hot chili
sauce with garlic.

Preparation: Rinse bamboo shoots; slice sliver to
the size of thick matchsticks. Slice pork like bamboo
marinate in thin soy sauce cornstarch for 10
minutes. Peel slice garlic in thin rounds. Combine
stock, chili paste sugar.

Deep-frying Rice Stick: Break up rice stick before
measuring. Heat vegetable oil in hot wok. When oil
is medium hot, test a few pieces of rice stick: it
should fry quickly to a puffy white. If it browns,
turn down the heat. Fry rice sticks in very small
batches. Spread out fried snow on serving platter,
reserve in warm place.

Stir-Frying: Clean wok; then reheat to very hot. Add
peanut oil, heating until it just begins to smoke; add
drained pork stir-fry briskly for about 2 minutes.
Add bamboo, garlic ginger. Toss with pork for 1
minute. Re-stir liquids and add to wok. Cover wok,
simmer for 3 minutes. Remove cover; turn up heat
again; boil briefly to reduce sauce; sprinkle on
vinegar. Ladle over rice stick serve.

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Popularity: 6% [?]

BEEF/RICE CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Ground Beef
1 cup Chopped onion
1 package Chopped Broccoli 10 oz.
1 can Broc/Cheese Soup
1/2 cup Milk
1 teaspoon Garlic fresh
3/4 teaspoon Rice
1 1/2 cups Water

Pre-heat oven to 350 degrees. Prepare the rice with the water in standard
manner. (I do not use salt or margarine in the preparation of the rice.)
While the rice is cooking chop the onions and garlic. Saute slowly until
onions are just tender. Add the ground beef and brown. Cook onions and
ground beef about 7 minutes. Drain off the fat. Return to medium heat.
Separately mix the broccoli cheese soup and milk. Stir until creamy in
texture. At this point test for taste. I usually add table grind black
pepper and salt (less that 1/2 teaspoon). When the ground beef is ready, add
the rice and broccoli, and soup mixture, tossing carefully. Put the mixture
in to a 9 x 9, or 9 x 13 casserole dish. Sometimes I top this with seasoned
bread crumbs and Parmesan cheese. Bake about 35 minutes.

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Popularity: 9% [?]

Vegetarian Chili Texas Style

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Granule burger
2 cups Boiling water
1/4 cup Salad oil
1 cup Chopped onions
1 1/2 medium Diced green pepper
20 milliliters Crushed garlic
1 can (28-oz) whole tomatos
2 cans (15-oz) cooked kidney beans
3 cans (8-oz) tomato paste/sauce
1 cup Water
1 tablespoon Chili powder
1/2 teaspoon Cumin powder
4 tablespoons Sugar
2 teaspoons Salt
1 teaspoon Oregano leaves

Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger
in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine
onions, green pepper, garlic and saute in oil. Add the granule burger to the
sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer
at least 1 hour.

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Popularity: 5% [?]

LOW-FAT CRAB CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Potatoes
4 tb Margarine
1/2 c Chopped onions
1/4 c Green pepper
4 tb Flour
4 c Skim milk
2 cn (10 1/4-oz each) whole corn
Drained
1 t Salt
1/8 ts Thyme
1/8 ts Pepper
16 oz Imitation crab
2 tb Cooking sherry

Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan,
over medium heat. Add onion and green pepper, cook about 4 minutes,
stirring frequently. Add flour, cook about 1 minute, stirring constantly.
Gradually add milk, using a whisk to prevent lumping and to blend the
sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the
mixture appears hot, but not bubbling. Cut crab into bite-size pieces and
add to the sauce. Add potatoes. Heat again until hot, but not bubbly,
stirring frequently. Just before serving, add cooking sherry.

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Popularity: 11% [?]

Snow Pea Pear Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Plain Yogurt
8 Radicchio Leaves
2 tablespoon Pineapple Juice
3 Green Onions — Thinly Sliced
1/2 teaspoon Sugar
2 tablespoon Chopped Walnuts Toasted
1 lg Firm — Ripe Pear
20 Snow Peas Divided
1 teaspoon Lime Juice

Combine Yogurt, Pineapple Juice Sugar in A Bowl. Stir Well Set Aside.
Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well.
Cut The Pear in Half Lengthwise, Core Cut Lengthwise Into Thin Slices.
Brush With Lime Juice. Arrange Snow Peas Pears On Each Of 4 Radicchio Lined
Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle With Green
Onions Walnuts.

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Popularity: 5% [?]

Title: Noodle Bake
Categories: Diabetic, Pasta
Yield: 1 servings

2 oz Cheddar Cheese, cubed 1/2 c Noodles, cooked
1/4 c Milk -Salt
1/2 c Green beans, canned, -Pepper
-drained -Paprika

Melt Cheese in milk in small saucepan over low heat; blend until
smooth. Combine with beans, noodles, salt, and pepper. Place in
individual casserole; sprinkle with paprika. Bake in moderate oven
(350 degrees F.) 25 minutes, or until brown. NOTE: Macaroni, rice, or
spaghetti may be substituted for noodles.

MMMMM

Popularity: 16% [?]

Asparagus Mushrooms in Tarragon Cream

Recipe By : =

Serving Size : 6 Preparation Time :0:30
Categories : Vegetarian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds asparagus
2 tablespoons butter
3 cloves garlic — minced
1 tablespoon dried tarragon
3/4 pound mushrooms — thickly sliced
1/2 teaspoon salt
1 tablespoon unbleached flour
1 1/2 cups half and half
1/2 teaspoon nutmeg
1/2 cup parmesan cheese
black pepper — to taste
1 lemon — cut in 6 wedges
12 ounces pasta

Break off the tough ends of the asparagus stalks cut the asparagus at a
slant into 3″ lengths. Melt the butter in a large skillet; add the garlic
tarragon and stir to distribute. Add the asparagus mushrooms, sprinkle with
the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the
flour over the vegetables stir to distribute. Add the half and half
nutmeg. Reduce the heat to low. Bring to a simmer cook for about 5 minutes
until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil cook the pasta al dente.
Drain the pasta very well. Toss the pasta with the sauce in a warm serving
bowl. Add the parmesan cheese and a few grinds of fresh black pepper toss
again. Serve immediately with the lemon wedges. Pass additional parmesan, if
desired.

Serving Ideas : Serve with steamed or glazed carrots.

NOTES : This dish is perfect in spring when fresh slender asparagus is at its
peak.

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Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
54g Carbohydrate; 38mg Cholesterol; 375mg Sodium

Popularity: 12% [?]

Title: Party Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings

1 pk Lemon pudding
2 1/4 c Water
2 tb Lemon juice
1 Baked 9″ pie shell,cooled
6 tb Sugar
2/3 c Sugar
3 Egg yolks
2 tb Butter or margarine
3 Egg whites

Combine pie filling mix, 2/3 cup sugar and 1/4 cup of water in
saucepan. Blend in egg yolks and remaining water. Cook and stir over
medium heat, until mixture comes to a full bubbling boil. Remove from
heat. Blend in lemon juice and butter. Cool 5 minutes, stirring
twice. Pour into pie shell. Beat egg whites until foamy throughout.
Gradually beat in 6 tablespoons sugar and continue beating until
mixture will form shiny peaks. Spread over pie filling. Bake @ 425
degrees for 5 to 10 minutes or until meringue is delicately brown.
Cool at least 4 hour before cutting.

MMMMM

Popularity: 17% [?]

Title: HALVAS TOU FOURNO (BAKED HALVAH)
Categories: Desserts, Greek
Yield: 6 servings

———————————THE HALVAH———————————
3 c Farina (Cream of Wheat)
1 ts Cinnamon
1 c Butter
4 ea Eggs, separated
1 c Sugar
1/2 c Slivered almonds, blanched

———————————THE SYRUP———————————
2 1/2 c Sugar
3 c Water
1 x Piece of stick cinnamon
2 or 3 whole cloves

Mix farina with cinnamon and set aside. Cream butter in a bowl. In
another bowl, beat egg yolks with the sugar until thick. Add to the butter
and beat very well. Beat egg whites until stiff. Then fold alternately
with the farina into the butter-egg mixture. Add almonds; mix gently. Put
into a buttered pan. Bake in preheated 350 F. oven for 45 min.

Prepare syrup by boiling all of the ingreds. for abt. 8 min. Remove and
discard cinnamon and cloves. Pour syrup over hot halvah. Cool, serve.

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Popularity: 4% [?]