Title: Vegetable Dip Mix
Categories: Mix, Vegan, Vegetarian, Appetizers
Yield: 1 1/2 cups

2 tb Dried parsley flakes
1 tb Plus 1 ts dried minced onion
1 ts Garlic powder
1/2 ts Dried dill or dried basil (opt)
1/2 ts Salt
1/8 ts Black pepper

Store ingredients in an airtight jar or plastic bag. (If you like, you can
grind them first in a blender or spice grinder.) Attach thee instructions:
To prepare, blend Vegetable Dip Mix with 10.5 ounces chilled soft silken
tofu and 1 to 2 tablespoons vinegar or lemon juice.

Total calories per 2 tbs: 16 Fat: 1 gram

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 1/29/96

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Pepper (11:13:29 am) : CABBAGE NORWAY
1 small head cabbage
1 teaspoon salt
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/2 cup shredded sharp cheese
Cayenne pepper
1/2 cup buttered fresh bread crumbs
Preheat oven to 350 degrees. Cut cabbage into shreds. Place cabbage in sauce
pan and add
boiling water and salt. Bring to boil and simmer for 2 minutes, drain. In
another pan heat butter,
stir in flour with whisk.
Blend well, add milk stirring rapidly. Season with salt and pepper.
Remove from heat and stir in cheese, add cayenne pepper to taste. Combine
cabbage and
sauce. Spoon into a buttered casserole. Top with bread crumbs.
Bake about 20 minutes and until it is browned.

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Annie (1:15:07 pm) : Andie's Original Recipe for
WPOPFHBH* Ham
*Why Pay Outrageous Prices For Honey Baked
Ham

Andie Paysinger - asenji@themall.net

Following is the ham recipe I developed originally for cooking
"dry-cured" hams from my family's farm in Kentucky. These are
usually quite salty as they are pre-cured in a barrel of salt before
being hung in the smoke house. People in the south like saltier ham
than folks out here so I experimented until I discovered this way of
cooking them which actually extracts a lot of the salt. Then I
discovered that very cheap store hams also come out nicely
flavored when cooked this way. I always warn people to keep the
heat low and the time long - as one doesn't get the same results with
more heat and less time. I have cooked this for a lot of people and
told quite a few people who have used this method and have yet to
find anyone who has not found this to be just about the best ham
ever.
This recipe (or cooking method)
works really well with the
absolute cheapest bone-in ham,
the holiday "Loss Leaders" at 49,
59, cents a pound, sometimes
less. DON'T GET THE SHANK
END

For a 12 to 15 pound ham you
will NEED the following:

A deep roasting pan, dutch
oven or deep baking dish just
big enough for the ham to fit into
with enough room to let you turn
it over.

An Ice Pick! This is very
important!!!

Maple syrup - I find it at Trader
Joes a specialty discout grocery
chain here in Calif. or at
Price/Costco and at Smart &
Final. I am sure there is a similar
source in your area. I usually buy
a quart and use most of it.

Dry mustard, (Colemans) about
2 tablespoons.

Optional - Whole cloves to stick
in the ham but not necessary.
1. Trim any skin off the ham
but leave some of the fat, - less
than 1/4 inch thickness. Score
the fat down to the meat in a
diamond or tic-tac-toe pattern,
your choice.

2. Take the ice pick and stab
the ham all over, and I mean
many, many stabs. Use up
some of your latent agression.

3. Take the dry mustard and
massage it into the ham. If you
must, stick whole cloves into
the ham, as many as you want.

4. Put the ham in the pot. Pour
in the maple syrup until it
comes up at least 1/2 way on
the ham, a little more won't
hurt, it won't be going to waste.

5. Place the ham in a COLD
oven and turn the temp control
to 300 degrees F. Set timer for
30 minutes. After 30 minutes
reduce heat to 250. and turn
the ham over in the syrup.

6. Continue cooking for 3
hours for a 12 pound ham, add
30 minutes for each 2 pounds
over that, turning the ham every
30 minutes. This is a long, slow
method that will have
remarkable results.

7. At the end of the baking
time, remove ham from pot,
allow to drain on a rack for 20
minutes then slice.

Most of the salt in the ham will
have been extracted through
the stab wounds and the meat
will have absorbed some of the
maple flavor from the syrup.

When the liquid left in the pot
has cooled, strain it through a
coffee filter and freeze it, you
can use it two more times.
After that it loses a bit of flavor
or becomes too salty.
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Annie (1:26:35 pm) : HONEY BAKED HAM WITH RAISIN SAUCE
11/09/1994
Return to [TOP] [HOME]

HAM

1/4 C. Honey
1/2 Tsp. Dry Mustard
1/4 Tsp. Ground Cloves
5-7 Lb. Full-Cooked Smoked Ham
Whole Cloves, if desired

Heat oven to 325 degrees. Mix honey, mustard and cloves. Place ham, fat side
up, on rack in
shallow roasting pan. Insert meat thermometer so tip is in thickest part of
ham and does not
touch
bone or rest in fat. Spoon or spread half of the honey mixture on ham. Bake
1 1/2 - 2 hours, or
until heated through (140 degrees). About 30 minutes before ham is done,
remove from oven;
pour drippings from pan. Cut fat surface of ham in uniform diamond pattern
1/4-inch deep. Insert
whole clove in each diamond. Spoon or spread remaining honey mixture on ham.
Bake 30
minutes. Prepare raisin sauce; serve with ham. Makes 10-12 servings.

RAISIN SAUCE

2 C. Apple Cider
1 C. Raisins
2 T. Cornstarch
2 T. Butter or Margarine

Stir apple cider gradually into cornstarch in a 1 1/2 quart saucepan. Add
raisins and butter. Cook
over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Serve
warm.
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Cathy (4:26:00 pm) : Ok guys I will leave you a recipe from the UK, which I
made up myself.

Tuna Pasta salad

500g Pasta shapes
300g Tin Tuna Chunk
250g coleslaw
2oz dry roasted peanuts

Cook pasta and cool the mix in all other ingerents, chill then serve on bed
of lettuce.
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Pepper (5:22:44 pm) : Blackened chicken

(This produces a lot of smoke so be sure and ventilate)

I cut the amount of cayenne
in half; a teaspoon of red pepper is too much for me! (You may wish to
do the same with the hickory salt.)

Blackened Chicken

1 Tablespoon each COARSE ground black pepper, allspice, ground rosemary
1 Teaspoon each cayenne, garlic powder, hickory salt
Chicken, skin on, cut into individual pieces
Butter or margarine for frying (not oil)

Preheat oven to 300 degrees.
Mix all spices together thoroughly. Wash chicken pieces, pat dry
slightly. LEAVE SKIN ON. Melt the butter in the frying pan on medium
heat. Coat the chicken pieces thoroughly with the spice mixture and
cook in butter on high heat until spice coating is black. Transfer to
an oven pan and bake 20-30 minutes at 300 degrees until chicken is done.

This may be used on other meats such as pork (so-so), fish or steak
(out-standing). For these, cook the meat in the pan rather than the
oven after blackening on medium heat. This recipe also works well on
the barbecue grill.

Enjoy!

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Betsy, NY (9:15:27 pm) : Well, this isn't a sweet recipes, but it looks
good:

Title: Carrot-Stuffed Baked Potatoes
Categories: Main dish, Vegan, Vegetarian
Yield: 4 servings

4 lg Baking potatoes, scrubbed
2 c Raw carrots, scrubbed and
-finely diced
1 c Onions; finely diced
2 ts Olive oil
pn Dried crumbled basil
1/4 c Fresh parsley; freshly
-snipped
Salt and pepper to taste
Fresh chives; finely
-snipped (opt)

Preheat oven to 400 degrees. Scrub potatoes well, dry, pierce with fork in
several places. Set potatoes in 400 degree oven to bake. eanwhile scrub
carrots, dice and simmer in water until tender. While carrots cook, saute
onion in oil in skillet. When clear, pour onions into deep bowl, set aside.
Remove carrots from heat when tender, drain very well (reserve some liquid),
and mash. Pour into bowl with onions, When pootatoes are soft to squeeze,
remove from oven (don't turn off heat), slice off length of top skin, scrape
flesh into bowl with vegetables, add basil, and fork mix. If mix is too dry,
add a little carrot juice ir soy milk. Season to taste and add parsley.
Refill potato shells, set in cookie sheet and reheat. Sereve topped with
chives if desired.

Total calories per serving: 302 Fat: 3 grams

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/3/96

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Betsy, NY (9:17:45 pm) : Hi Annie - we're here at 9pm every night

Here's a good place to hide some carrots:

Title: Quick Carrot Nut Spread
Categories: Spread, Vegan, Vegetarian
Yield: 12 sandwiches

1 c Raw crrots; scrubbed and slivered
2/3 c Chunky peanut or cashew butter
1 ts Lime juice
3/4 c Ripe banana, peeled and sliced
1/2 c Dried currents
Salt and pepper to taste

Combine all ingredients in blender, adding about a quarter of the
ingredients at a time.

Total calories per serving: 127 Fat: 7 grams

Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 2/4/96

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Velma TN (9:20:09 pm) : This is Sara's recipe, but since she isn't here I'll
post it.

CABBAGE DELIGHT
1 med. head cabbage
3 med. potatoes
1 sm. onion
1 carrot
1 lg. apple
1 pkg. Polish kielbasa
1 c. orange juice
2 tbsp. mustard
1 c. water
Cut cabbage in strips; cut all other ingredients in bite-size pieces. Place
in large cooking pot with tight fitting lid. Add orange juice, mustard and
water. Place lid on pot and cook for 2 hours on medium heat. Keep lid on
pot until time is almost up.

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Velma TN (9:23:05 pm) :
Title: Barbecued Confetti Vegetables
Yield: 4 servings

8 To 10 cherry tomatoes halved
1 1/2 c Corn cut from cob
1 Sweet red pepper; julienned
1/2 md Green pepper; julienned
1 sm Onion; sliced
1 tb Fresh basil leaves; chopped
1/4 ts Grated lemon rind
Salt and pepper; to taste
1 tb + 1 tsp. unsalted butter or margarine; cut in pieces

Combine all ingredients except butter in a large bowl; toss gently to mix
well. Divide vegetable mixture in half. Place each half in center of a 12 x
12" piece of heavy-duty aluminum foil. Dot vegetables with butter. Bring
corners of foil together to form a pyramid; twist to seal. Grill foil
packets over medium hot coals for 15 to 20 minutes, or until vegetables are
tender. Serve immediately.

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Bubbles, NH! (9:23:27 pm) : I like sauteed veggies in a bit of olive oil,
green and red peppers, onions and mushrooms and zucchini and some garlic and
some spices. Guess I do like veggies after all.
----------------------------------------------------------------------------
Annie, TX (9:23:54 pm) : Zucchini Bread

2 c. sugar
1 c. oil
3 eggs, well-beaten
3 c. sifted flour
1 t. salt
1 t. soda
1 t. baking powder
2 t. cinnamon
2 cups zucchini, peeled and grated
1 t. vanilla
1 c. nuts

Combine sugar, oil and beaten eggs in mixing bowl; add sifted flour, salt,
soda, baking powder and cinnamon. Next add grated zucchini, vanilla and
chopped nuts. Pour into 2 greased bread or loaf pans and bake 50-60 minutes
at 350 degrees. If desired, glaze with 1/2 c. powdered sugar, 2 or 3 t. milk
and 1/2 t. vanilla.
----------------------------------------------------------------------------
Annie, TX (9:28:23 pm) : Our family really enjoys veggies cooked in our
electric steamer. The veggies are sooo vibrant in color and taste wonderful.
I add fresh basil leaves, sliced lemon, onion, etc. with the veggies and
talk about yummy and crisp. What I like about the electric steamer is that
the veggies don't sit in the water. I even flavor the water with seasonings.

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Velma TN (9:28:46 pm) :
THREE BEAN SALAD
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can cut yellow beans,
drained
1 (16 oz.) can kidney beans, drained
1 med. onion, red, sliced and
separated into rings
1 med. green pepper, cut in 1 inch
strips
3/4 c. vinegar
1/2 c. oil
1/2 c. sugar
1 tbsp. chopped parsley
1 tsp. celery seed
1/4 tsp. pepper
In a large bowl combine beans, onions and green pepper. In a small bowl,
combine remaining ingredients. Pour dressing over bean mixture. Mix
lightly. Cover and refrigerate several hours or overnight.

BR
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CarolB,FL (9:28:47 pm) : One of our favorite dinners is a steamed vegetable
plate, that we got from a favorite place in St. Louis. Steam: new potatoes,
cauliflower, broccoili, mushrooms, yellow and green squash, green beans,
tiny tomatoes, etc,
On a diet, I make a cheese sauce from light cheese and WATER! in the micro.
It fills you up and tastes great.
----------------------------------------------------------------------------
Bubbles, NH! (9:29:01 pm) : I have one of those grids that you can
put on your barbecue grill. Green peppers are good on it with a little sweet
and sour barbecue sauce. MMM!
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Annie, TX (9:30:55 pm) : Oriental Celery
Recipe by: Margaret Amick

2 c. cut celery
1 can cream of mushroom soup
1 can water chestnuts- sliced thin
1 small jar pimento
Pepperidge Farm Stuffing

Cut celery in bite size and boil in salted water until tender. Combine
ingredients and top with
stuffing. Bake 325 degrees 25 minutes.

----------------------------------------------------------------------------
Risa G., NJ (9:32:11 pm) : here is a good one from Kitchen Garden Magazine:

Roasted Potatoes with Sage
4 servings

2 lb. waxy potatoes
2 T. extra virgin olive oil
30-40 fresh sage leaves
1 t. coarse sea salt

Preheat oven to 425 degrees. Scrub and dry the potatoes. Pour the oil into a
heavy oven-proof skillet, preferably cast iron, and spread evenly. Lay the
sage leaves flat on the oiled surface, completely covering the bottom of the
pan. Sprinkle the salt over the sage. It may look like too much salt, but
it's not. Cut small potatoes in half or large ones in quarters and arrange,
cut side down, on the sage. Bake, uncovered until the potatoes are tender
and the cut sides are crusty brown, about 35 minutes.

----------------------------------------------------------------------------
Betsy, NY (9:32:22 pm) : Carol - a restaurant here serves a steamed
vegetable plate with plum sauce for dipping - it's very good
----------------------------------------------------------------------------
Risa G., NJ (9:34:57 pm) : I love grilling vegetables. I usually make some
kind of marinade. I marinate the veggies for a short while and then I put
them on the grill on one of those sheets with the holes in them, like
Bubbles has. It is great. Just spray it with PAM first. Nothing sticks and
nothing goes through to the bottom where the charcoal is. Also wonderful for
fish that has no bones in it.
----------------------------------------------------------------------------
(9:35:56 pm) : Crunchy Zucchini and Tomatoes

From: Rae McDaniel
Date: Wed, 27 Jul 1994 22:38:47 GMT

2-3 small zucchini, unpared, cut diagonally
1 T margarine
2 T finely chopped onion
1/2 clove garlic, finely chopped
1 C cherry tomatoes, halved
salt and pepper
1 T sesame seeds
2 T finely chopped parsley

Blanch zucchini with boiling water for 1 minute; drain. Melt margarine; add
onion and garlic. Saute on med heat. Heat 1 minute. Add zucchini; cook,
covered
2 minutes. Add tomatoes; cook, covered, 30 seconds. Season with salt and
pepper. Add sesame seeds and parsley. Toss gently.
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Betsy, NY (9:41:04 pm) : Title: Stir Fry Vegetables
Categories: Disney, Vegetables
Yield: 8 servings

1 c Bok choy, fresh; cut at an
-angle
1/2 c Carrots, cut at an angle
1/2 c Red bell pepper; julieene
1 c Broccoli florets
1 c Onion; julienne
1/2 c Baby corn; drained
1/2 c Straw mushrooms
1/2 c Bamboo shoots, sliced
1 tb Garlic; chopped
1 tb Ginger; chopped fine
More?
1 c Chicken broth
1/2 tb Cornstarch

-------------------------SEASONING-------------------------
1 ts Five spice powder
1 tb Soy sauce
1/8 ts Salt
1/8 ts White pepper

Procgiy measure and cut first 5 ingredients. Mix
with next 3 ingredients and set aside. Mix cornstarch
and chicken broth. Preparation is key to cooking in a
wok; be prepared to work quickly. Heat wok on stove.
Add 2 tablespoons of peanut oil and immediately add
vegetable mixture, garlic and ginger. Stir quickly
with a spoon or toss wok back and forth to mix
vegetables. Season with 5 powder spice, soy sauce,
salt and pepper. Cook vegetables until good and hot
but still crisp. Add chicken broth mixed with
cornstarch and stir quickly until liquid thickens.
Taste and adjust seasoning, if neccessary.

Source: Papeete Bay Verandah, Disney's Polynesian
Resort Cooking With Mickey II

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Risa G., NJ (9:44:58 pm) : CarolB., stir-fry veggies are really easy. There
really isn't much of a recipe for it. Here we go:

1 t. minced garlic
1 t. minced ginger
2 cups assorted, diced veggies (or cut into smallish pieces), all cut in the
same size and direction
soy sauce

I heat up a wok and add a tsp. of peanut oil. Then stir fry the garlic and
ginger for 1 minute. Add veggies in order of hardness (carrots first,
broccoli second, scallions last or whatever veggies you are using). Cook
each one for a minute or so. Then add the next and the next until all
veggies are in wok (or skillet). When all are cooked a little tender but
still crisp, add soy sauce or any kind of chinese sauce (lots of them come
in bottles in the supermarket).

You can also add a little rice wine or water and 1 tsp. of cornstarch mixed
with 1 T. water to thicken.

This is your basic stir-fry. I do it all the time. It is also one of the
ways my husband will eat veggies (I also sneak them into things).
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Betsy, NY (9:48:51 pm) :
From: Marlaina Lieberg mlieberg@iquest.com

LAYERED DINNER (Vegan) (Servings: 8)
6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn, frozen or fresh
1 cup peas, frozen or fresh
Optional Vegetables:mushrooms, broccoli and green beans Sauce:
2 1/2 cups tomato sauce
1/4 cup tamari, low-sodium
1 tsp thyme -- ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbsp parsley flakes
Layer vegetables in crock pot in order given. Mix together ingredients
for sauce and pour over vegetables. Cook six hours at high or 12 at low.

I made this and it is GREAT!!! It takes a bit of time to cut up the veggies,
but if you have a salad shooter (I used my food processor but in my 29 foot
camper I use my shooter), it will help tremendously!! Hope you like it!!

----------------------------------------------------------------------------
Risa G., NJ (9:51:51 pm) : From Eating Well Magazine, July/August '95:

Grilled Mediterranean Vegetable Salad

DRESSING
2 plum tomatoes, cored, seeded and coarsely chopped
3 T. fresh lemon juice
3 T. reduced fat chicken broth
1-1/2 T. olive oil
1 T. chopped fresh oregano
salt & pepper

SALAD
1 sm. eggplant, cut into 1/4" thick rounds
2 sm. zucchini, trimmed and cut into 1/4" thick ovals
4 plum tomatoes, cored and cut in half lengthwise
1 fennel bulb, trimmed and cut into 8 wedges'
1 red onion, peeled and sliced into 1/4" thick slices
1 lemon, sliced
3/4 c. crumbled feta cheese
8 imported olives,, pitted and cut in half

To make salad dressing: In a blender or food processor, combine tomatoes,
lemon juice, chicken broth, olive oil and oregano; blend or process until
smooth. Season to taste with salt and pepper.

To make salad: Prepare a grill. Lightly oil grill rack. Cook eggplant,
zucchini, tomatoes, fennel, onion and lemon slices, in batches if necessary,
until browned and tender (Fennel will take 4 to 5 minutes per side;
eggplant, zucchini and onion 2-3 minutes per side; and tomatoes and lemon
1-2 minutes per side.)
As the vegetables are done, transfer them to a large shallow serving dish.
Toss gently with dressing.
Garnish the salad with feta cheese, black olives and a grinding of pepper.
Serves 4.

12 g. fat
----------------------------------------------------------------------------
Risa G., NJ (10:01:41 pm) : This is a recipe for one of my favorite
vegetables: Swiss Chard.

Pasta with Swiss Chard and Fresh Tomato Sauce

2 lb. swiss chard, washed, leaves and stems separated
1 lb. fusilli or gnocchi-shaped pasta
1 T. olive oil
1 T. finely chopped garlic
1/4 c. water
3 anchovy fillets, blotted dry and very finely chopped
4 vine-ripened tomatoes, seeded and chopped
2/3 c. crumbled feta cheese (or goat cheese)
Freshly ground pepper to taste

Cut chard leves into 1/2" wide strips; chard stems for another use. Cook
pasta in a large pot of boiling salted water.
While the pasta cooks, heat oil in a lg. skillet over medium heat. Add
garlic and stir until golden, about 1 min. Add water. Add the chard leaves
in batches, adding more as the first batch wilts. Cook, stirring
occasionally, until the chard is tender, about 5 min. Stir in anchovies and
cook for 1 min. more. Add tomatoes and stir until they are heated through.
Drain the pasta and return it to the pot. Add the sauce and cheese and toss
to combine. Season with a generous amount of black pepper.
Serves 4.
----------------------------------------------------------------------------
Betsy, NY (10:03:09 pm) : Risa - That looks good
Kathy our subject tonight is 'Eat your Veggies'

Title: Upside-Down Corn Tart
Categories: Vegetables
Yield: 4 servings

4 sl Bacon, chopped
3 c Corn kernels
1 c Monterey Jack, shredded
1/2 c All-purpose flour
1 ts Jalapeno pepper, minced
1/2 ts Salt
1/2 ts Pepper
1 Egg

In heavy ovenproof skillet, cook bacon over medium heat for about 4 minutes
or until crisp. Remove and drain on paper towels; pour off all but 2 tb fat
from pan.

In large bowl, combine bacon, corn, cheese, flour, jalapeno pepper, salt,
pepper and egg. Heat fat in skillet over medium heat until smoking. Pour in
corn mixture, pressing firmly into pan; cook for 5 minutes.

Place skillet in 425F 220C oven; bake for about 15 minutes or until top is
dry and edges are deep brown. Loosen edges; carefully invert onto platter.

Accent with tomato relish and serve with mustard greens or spinach and baked
chicken.

Per Serving: about 385 calories, 15 g protein, 21 g fat, 38 g carbohydrate
high source fibre, good source calcium.

Source: Canadian Living magazine, Sep 94 Presented in article "Straight From
The Cob" Recipe by Canadian Living Test Kitchen

----------------------------------------------------------------------------
Cindy (10:06:39 pm) : I have some great recipes for a vegetable BBQ. Make
polenta and wrap in a circular tube like form or in wax paper. Chill. Cut
into 1/4" slices, season with sesame seeds and srinkle parm. cheese on top
and put on the grill.

I do a similar thing with sweet potatoes that tastes great.
----------------------------------------------------------------------------
Betsy, NY (10:07:09 pm) : Right here! That's ok Kathy sounds like you're all
posted out...

Title: Impossible Ratatouille Pie
Yield: 6 servings

1 c Zucchini; chopped
1 c Eggplant; chopped pared
1/2 c Tomato
1/2 c Green pepper; chopped
1/4 c Onion; chopped
1 c Garlic; crushed
1/4 c Margarine ;or butter
3/4 ts Salt
1/2 ts Thyme; leaves
1/8 ts Pepper
1 c Monterey jack cheese; shred
1 1/4 c Milk
1/4 c Sour cream
3/4 c Bisquick
3 Egg

Heat oven to 400 degrees F. Lightly grease pie plate.

Cook zucchini, eggplant, tomato, green pepper, onion and garlic in
margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in
seasonings. Spread in pie plate; sprinkle with cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on
high or 1 minute with hand beater. Pour into pie plate. Bak until
knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes.
Makes 4-6 servings.

Posted on GEnie Food & Wine RT May 15, 1993 by R.SHELTON3 [TEXAS RED]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, GT Cookbook echo
moderator at net/node 004/005

----------------------------------------------------------------------------
Annie, TX (10:09:36 pm) : Scalloped Potatoes

1 can (11 ounce)Cheddar Cheese Soup
1/2 c. milk (or evaporated milk)
4 c. thinly sliced potatoes
1 small onion thinly sliced
1 T. butter or margarine
paprika

Blend soup and milk. In buttered 1 1/2 qt. casserole arrange alternate
layers of potatoes,
onions, and soup. Dot top with butter; sprinkle with paprika. Cover and bake
in 375 degrees
oven 1 hour. Uncover and bake 15 minutes or until potatoes are done. Makes
4-6 servings.

----------------------------------------------------------------------------
Cindy (10:10:42 pm) : I also take Potabella Mush. Caps and marinate them in
a mustard seed bbq sauce and grill them on both sides. I serve along with
grilled corn and grilled eggplant and to- fu
----------------------------------------------------------------------------
Kathy/MA (10:10:44 pm) : Bubbles, I put the fish on the bottom and then
onion rings, green pepper, carrot and zucchini sticks, A big slice of
tomato, a pat of butter, and a squeeze of lemon juice, and some pepper. Then
I seal it up and about 15 minutes on the grill. Make individual packets.
----------------------------------------------------------------------------
Risa G., NJ (10:11:06 pm) : One last recipe for tonight and then I have to
go. I am exhausted!!:

The Eating Well PBT (Portobello,Basil & Tomato Sandwich)

2 T. reduced fat mayo
2 T. nonfat sour cream
1 t. lemon juice
1 T. olive oil
2 4 oz. portobello mushrooms, stems removed, caps wiped clean and sliced
3/8" thick
salt and freshly ground pepper
8 slices sourdough bread
1 clove garlic, halved
1 c. loosely packed basil leaves, washed, dried and torn into shreds
2 vine-ripened tomatoes, cored and sliced

Prepare grill or preheat broiler. In a sm. bowl, stir together mayo, sour
cream, and lemon juice. Brush olive oil over the cut sides of the mushrooms.
Grill or broil mushroom slices until tender and golden, 2-3 minutes per
side. Season with salt and peper. Meanwhile, toast bread on the grill or
under the broiler. Rub both sides of the bread with garlic cloves.

Spread half of the mayo mixture over 4 toasted bread slices and arrange
basil over top. Top with the grilled mushroom slices, followed by the tomato
slices and salt and pepper. Finish with a dollop of the remaining mayo
mixture and cover with the remaining pieces of toast. Cut sandwiches in half
and serve immediately. Serves 4. 6 grams of fat per sandwich.
****************************************
Good night all. Got to get some shut eye. I've been really mean to my
husband today because I got very little sleep last night.
----------------------------------------------------------------------------
CarolB,FL (10:18:28 pm) : I saved it
Betsy, NY (11:21:10 pm) :
This is one of our favorites Art:

Vanilla Custard Pie

Scald 2 2/3 cups milk
Beat together:
4 eggs (I use half beaters)
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla

Slowly stir in scalded milk.
Pour into unbaked pie shell and sprinkle with nutmeg. Bake 15 min. at 425F
reduce oven to 350F and bake about 35 min. longer.
----------------------------------------------------------------------------
Annie, TX (10:26:53 pm) : Squash with Green Chilies

6 or 7 medium yellow squash
1 small onion, chopped
4 T. margarine
1/2 c. milk
1/2 c. green chilies, chopped
1 t. salt
1/4 t. pepper
1/2 t. basil
1 c. cheddar cheese, shredded

Saute squash and onion in margarine until tender. Add milk, green chilies
and seasonings.
Cover and cook 15 minutes over low heat. Remove from heat and add cheese.
Cover and let
stand several minutes until cheese melts. Serves 6.

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Linda, OR (10:29:32 pm) : Speaking of squash - If you haven't tried Delicata
Squash, when you find it at your store this fall be sure to buy it. It's
absolutely wonderful. Almost sinful!
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Betsy, NY (10:40:21 pm) : See - you won't be frustrated not finding anyone
here either Pat! :)

Title: Fried Potatoes with Rosemary
Yield: 4 servings

6 md Potatoes, red or gold unpeeled, cooked until tender,cut into 3/4in dice
3 T Wine, white dry
Salt
1 1/2 T Rosemary; chopped fresh
Pepper; Fresh grd to taste

Put cooked diced potatoes into a bowl; toss lightly
with wine and salt. Cover and refrigerate 6 hours or
overnight. Place a large skillet, preferably cast
iron, over high heat. When it is hot, add oil. When
oil is hot, add potatoes. Cook, turning occasionally,
10 to 12 minutes, until potatoes are crisp and golden.
Shortly before they are done, add reosemary, a
generous amount of pepper ana additional salt to
taste. Serve at once.

Los Angeles Daily News 10/6/94

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Betsy, NY (10:42:30 pm) : From: Fred Gohr fred.gohr@the-spa.com

I came accross this recipe in a fitness book I was reading the other day. I
was a bit skeptical so I gave it a try. Suprise It Works.........

Fat Free French Fries

1 lb. potato (cut into french fry shape) black papper to taste
chili powder or cayanne pepper to taste
1 egg white.

1. Combine all ingredients and toss well so the egg white coates the fries.

2. Bake 20 minutes in a 350 oven on a cookie sheet in a single layer

3. Turn once during cooking.

******The egg white causes the potatoes to have the crisp texture of a real
french fries.

Enjoy
Fred

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Annie, TX (10:44:47 pm) : Cherry Yogurt Bread
(large loaf)

3/4 c. water
3 c. white bread flour
1 1/4 t. salt
3/4 c. dried cherries (I use any dried
fruit)
1/2 c. cherry yogurt (use the same flavor as the fruit)
1/4 c. applesauce
1 T. brown sugar (I use the brown Sugar Twin)
2 t. fast rise yeast **or**
3 t. active dry yeast

I put the ingredients in order and put on medium crust. Being that we eat
low-fat, I use the fat-free yogurt flavors and sugar twin. Sure is good in
the morning with orange marmalade and coffee!
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Betsy, NY (10:44:51 pm) : This looks good -

Date: Mon, 04 Oct 93 07:43:24 PDT
From: Julia Eulenberg eulenbrg@u.washington.edu

Laurel's Kitchen has a recipe which I like very much.

STUFFED ACORN SQUASH

1/2 c. cranberries (she calls for fresh; I've used reconstituted dry)
1 small apple, chopped in 3/4-inch pieces
1/4 c. chopped raisins
Juice and grated peel of 1 small orange
1-1/2 T honey
dash salt

I've tried this by precooking on stove and stuffing into squash before
serving or by baking with squash. Esp. if using dried cranberries, it
works better to precook and poor; otherwise, they redry. So, bake the
squash at 350F 1/2 hour face down in water, 2nd half hour upright stuffed or
unstuffed, and serve. A great hit, and pretty too. Two people commented
at a dinner party that if they'd been served squash that way as a kid,
they would have eaten it!

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Annie, TX (10:48:06 pm) : Mexican Squash

6 medium yellow squash, sliced
1 onion, chopped
2 T. margarine
1 can (16 oz.) tomatoes, cut-up
1 can (4 oz.) mushroom pieces
1 can (4oz.) green chilies, chopped
1/2 T. sugar
1 t. salt
1/2 t. black pepper

Cook sliced squash in 1 c. water until just tender. Drain. Saute onion in
margarine. Mix in
mushrooms, chilies, and tomatoes. Add squash. Season with salt, pepper and
sugar. Simmer
over low heat 30 minutes. Serves 6.

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Annie, TX (10:49:23 pm) : Squash 'N Carrots

1 1/2 lbs. zucchini squash
5 medium carrots
1 can cream of celery soup
1/2 c. chopped onion
3 T. butter
salt and pepper to taste

Peel and slice carrots on an angle. In medium size saucepan, cover with
water and cook until
almost tender. Add zucchini, also cut on an angle, and cook additional 10
minutes. Drain.
Saute chopped onion in butter; add celery soup and heat through. Pour over
cooked vegetables
and stir gently. Season with salt and pepper. Serves 6.

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Pat Riley (10:51:39 pm) : My favorite Vegetable is deep-fried cauliflower.
Cut cauliflower into nice sized pieces and blanche for a couple of minutes.
Mix up your favorite seasoned flour. Beat a couple of eggs and a little bit
of water. Mix fine bread crumbs with some parmesan, whatever herbs you like
and some salt. Dip the cauli in the flour, then egg and then bread crumbs
and then deep fry. Really yummy.
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Betsy, NY (10:57:40 pm) : Bye Linda - have fun! :)

From: Kathy Cox COXK@WSUVM1.CSC.WSU.EDU

Somebody while back said something about zucchini. Since I am always
behind I am just now getting to this.

ZUCCHINI PIZZA

Crust:
4 cups shredded zucchini, drained
2 eggs
4 oz. shredded mozzarella cheese and 4 oz. shredded cheddar cheese

Be sure and drain zucchini as much as possible. The crust will be watery if
not drained good enough. Beat eggs, add salt, zucchini and 4 ounces each
kind
of cheese. Mix together and press into pizza pan. Bake 5-10 minutes at 350
degrees.

TOPPING:
1 lb ground beef, cooked and drained (as below) (I don't usually use this
much)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup tomato sauce
1/2 cup mushrooms
4 oz. each shredded mozzarella cheese and cheddar cheese

Crumble ground beef into 1 quart rapidly boiling water. Simmer until beef
is done. Drain well. Transfer to non-stick frying pan and add chopped
onions. Cook over medium heat until onion is translucent. Add tomato sauce,
season with garlic salt and oregano to taste. Spread onto cooked crust.
Garnish with diced or sliced tomatoes, chopped green peppers and mushrooms.
Add other veggies, if desired. Top with cheese. Bake 30 minutes. Makes
8 servings.

Hooray for zucchini!!!!

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Betsy, NY (11:03:32 pm) :
From: "cookie@cpcnet.com" cookie@cpcnet.com
To: "mc-recipe@mastercook.com" mc-recipe@mastercook.com
Date: Mon, 5 Feb 1996 20:01:26 -0500

Cheese Scalloped Corn

Recipe By : Jo Merrill
Serving Size : 8

2 Eggs -- beaten
2 Cans Corn, Cream-Style -- 16 oz each
1 Cup Milk
1 Cup Cracker Crumbs
1/2 Cup Chopped Onions
1/2 Cup Chopped Green Peppers
1 Cup Cheddar Cheese, Shredded
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper

This delicious side dish has a custard-like consistency.
Beat eggs in large mixing bowl; stir in remaining ingredients. Spoon mixture
into 2 greased 1-quart casseroles. Bake, uncovered, at 350 degrees for about
35-40 minutes. Makes 8-10 servings.
FFrom the editors of the Farm Journal 1968 Jo Merrill

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Judy (11:04:14 pm) : Tangerine and Honey Glazed Baby Carrots

I use the big bag of baby carrots my grocery
store carries, I think it might be a 3 lb.
bag.

Place the carrots in a steamer, sprinkle with
a tablespoon of crushed dried peppermint.
Steam to your liking, I do them crisp tender
so they'll hold up.

Glaze:
6 tblsp butter
1/3 cup honey
1/4 cup orange flavored liqueur
1/4 cup tangerine or orange juice
1 tbls. Rose's Lime Juice
1 tbls. grated or finely minced tangerine or
orange peel
1/4 tsp. cinnamon

Melt the butter in a large skillet, stir in
the remaining ingredients and cook over low
heat, stirring, and simmer until mixture
reduces to a syrup like consistency. This
doesn't take long.

Toss the steamed carrots into the glaze and
heat, stirring, to coat the carrots with the
mixture.

Garnish with fresh mint.

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Betsy, NY (11:05:24 pm) : Hi Judy :)

This looks interesting:

PASTEL DE ELOTE ('Corn-on-the-Cob Cake')

from a restaurant in San Miguel de Allende, Guanajuate)
5 cobs of sweet corn
100 grams butter
100 grams cream cheese
5 eggs
cinnamon or vanilla

Put everything in the blender and combine well, but not to a perfectly
smooth
puree, there should be little chunks of corn discernible. Pour into a
greased
tin and bake for 1 hour in a medium oven. Serve with warmed syrup poured
over
it. This is light, yet substantial, and has a unique flavour. The
syrup can be flavoured with cinnamon or vanilla too. The corn should be the
sweetest and
freshest available, since the recipe contains no additional sugar or starch
other than what the corn provides.

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Betsy, NY (11:08:35 pm) : Oh gosh Lisa - I don't think so, but maybe - try
it and let us know :)

Newsgroups: rec.food.recipes

Corn Casserole

1 stick margarine, melted
1 can (1 lb. size) kernel corn, drained
1 can (1 lb. size) cream-style corn with its liquid
1 small (approx. 8 oz.) box corn muffin mix
8 oz. plain yogurt
1/4 tsp pepper

Set oven to 350 degrees. Combine above and pour into greased two-
quart casserole. Bake 45 minutes to 1 hour, until knife inserted in
center comes out clean. Cut into squares and serve hot or at room
temperature, either as a side-dish in place of starch, or as a main
dish with any pasta sauce.

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