Instructions:

1/2 cup chopped green pepper 1 can ( 15-1/2 oz.

) kidney beans, drained 1/2 cup chopped onion 2 chicken

bouillon cubes oil 1/2 tsp.

hot pepper sauce 2 cups water 2 cups MINUTE White Rice , uncooked

(quick cook rice) Cook and stir green pepper and onion in oil in

large skillet on medium heat until tender.

Stir in water, beans, bouillon and pepper sauce.

Bring to boil.

Stir in rice; cover.

Remove from heat.

Let stand 5 mins.

Notes:

Buy alfalfa seeds at grocery or health food store.

Put 2 tablespoons in a quart-size zip lock bag.

Let soak a bit (over-night) Then drain.

Rinse in clean (filtered) water a couple of times a day.

In zip lock bag, it is fairly easy to drain the water without losing

seeds.

Keep in a cool area of your pack (dark).

After 3-4 days, bring out in the light (not straight sunlight) to let

them green up.

To use the sprouts: We bring along small size pita bread, then

rehydrate some freeze dried mushrooms in warm water.

Put these along with oregano and slices of gouda cheese (this is wax

coated so it lasts on trail).

Toast the pits with these items stuffed inside.

When the cheese is melted, stuff as much of the alfalfa sprouts into

the pocket as possible.

It's best to have a few bags going at the same time, the alfalfa

sprouts really hit the spot and go fast.

This recipe was submitted by Valerie Weihman

Notes:

Servings :4

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

4 onions -- 1-1/2 pounds

3 tablespoon margarine

1 1/2 cup celery -- chopped

1 cup carrots -- shredded

1 1/2 tablespoon Dijon mustard

3 3/4 teaspoon curry powder

1 1/4 teaspoon Tabasco sauce

1 1/3 cup tart apples -- chopped

1 1/4 cup raisins

Instructions:

* Use a large sweet onion, such as Spanish, Bermuda or even the

Vidalia type sweet onio s.

Total weight: about 1-1/2 pounds.

1.

Peel onions; cut off one quarter of each onion from the top and trim

root end, eaving root end intact.

2.

Use a large melon-ball scoop or grapefruit spoon to remove centers of

onions, l aving 1/4-inch thick shells.

3.

Stand onion shells in saucepan with 1 inch boiling water; cover and

let steam f r 15 minutes.

Remove from heat; invert onto wire rack to drain and cool.

4.

Finely chop onion centers; you will have about 1/2 cup.

Melt margarine in skill t and saute the chopped onion for 3 minutes.

Add celery and saute 1 minute longer.

5.

Stir in shredded carrots, mustard, curry powder and Tabasco sauce;

remove from eat.

6.

Blend in apple and raisins.

Spoon stuffing into onion shells.

Place in small ba ing dish and pour hot water into dish to a depth of

1 inch.

7.

Bake in preheated 325-degree oven for 15-20 minutes or until onions

are heated hrough.

Notes:

Instructions:

1 lb Bacon, thick-sliced and lean 1 Onion 1 lb Baking potatoes 1/2

lb Cheddar cheese 8 Eggs Cut the bacon slices into square pieces.

Fry the pieces until well-cooked, then drain on paper towels.

Peel the potatoes, then grate them.

To prevent the grated potatoes from discoloring while you prepare the

other ingredients, you can put them into a bowl of cold water.

When you're ready to use them, be sure to drain well and squeeze them

dry.

Grate the cheese.

Mince the onion.

Butter a 9x13 inch shallow baking dish.

Preheat the oven to 350 degrees F.

Beat the eggs in a large bowl.

Add all the other ingredients and stir.

Pour the mixture into the baking dish and bake in the preheated oven

for about 45 minutes, or until the eggs are cooked.

Serve hot, warm or at room temperature.

Makes 4 servings.

Notes:

Instructions:

Yields 4 Servings Here's my favorite recipe.

I don't usually measure, just eyeball it.

I'm guesstimating the amounts.

Just add enough half-and-half to make it a bit soupy, but not too

much.

The parmesan cheese will thicken the sauce; add the cheese by

tablespoonfuls until it forms a sauce consistency.

Or you could use my favorite recipe.

This dates back to when one of my hobbies was driving charter busses

filled with skiers up to Mammoth Mountain every winter weekend.

Sleeping at 8,200 feet above sea level is a good way to get an

altitude headache if you haven't boosted your hemoglobin level.

This dish, liver and lots of raisins were part of my preparations for

winter.

1 Pkg Frzen, Chopped Spinach 1 Tbls Basil, Chopped 2

Tbls Onion, Minced 3 Tbls Parsley, Chopped 1/2

tsp Salt 1 Egg 1/4 tsp

Pepper 4 oz Cream Cheese Preheat the oven to 325 degrees.

Place the spinach in 1/2 cup of boiling water.

Return to a boil and cover.

Lower heat and simmer for about 4 minutes or until the spinach is

broken up.

Drain but do NOT press all the liquid from the spinach.

Combine the spinach, salt, onion, pepper, cream cheese, basil, parsley

and egg in a blender or food processor.

Process until just blended.

Pour into a buttered 1 quart casserole.

Bake for 30 minutes or until a knife inserted in the center comes out

clean.

Serve hot.

Notes:

Servings :6

Time to prepare :105 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups dried lentils

1 1/2 cup chopped onions

1 1/2 cup diced celery

1 1/2 cup carrots -- chopped

1 1/2 cup chopped mushrooms

3 tablespoon butter

3 tablespoon all-purpose flour

2 cups beef stock

1 1/4 teaspoon basil

1 1/4 teaspoon ground thyme

1 tablespoon fresh parsley -- chopped

salt

black pepper

1 1/4 cup bread crumbs

3 bacon slices

Instructions:

Cook lentils in a quart of boiling water until barely tender, about 30

minutes.

Dr in.

While lentils are cooking, saute vegetables in butter over low

heat until tender.

tir in flour and cook one minute, stirring constantly.

Whisk in beef stock and bring sa ce to a boil.

Remove from heat and season to taste with salt, pepper, and herbs.

When lentils are cooked, drain and stir into sauce.

Spread in a shallow, buttered an.

Sprinkle with bread crumbs.

Cut bacon slices into quarters and place on top of lent ls.

Bake at 375 degrees for 40 minutes, until bacon browns.

Notes:

Servings :4

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

4 zucchini -- 1/2 pound each

2 tablespoon margarine

2 scallions -- chopped

1 1/2 pound mushrooms -- chopped

1 1/2 cup walnuts -- chopped

1 cup soft bread crumbs

4 eggs

2 tablespoon fresh parsley -- minced

1 tablespoon fresh basil -- chopped

1 1/2 cup grated Parmesan cheese

salt -- to taste

black pepper -- to taste

Instructions:

1.

Scrub zucchini and cut in half lengthwise.

Scoop out and reserve pulp, leaving hells 1/4-inch thick.

2.

Drop shells into boiling water and boil for 5 minutes.

3.

Chop pulp and saute in margarine.

Add scallion (or green onions) and mushrooms; saute 3 minutes longer.

Add nuts and remove from heat.

4.

Beat eggs with parsley, basil, salt and pepper to taste.

5.

Add egg mixture and fresh bread crumbs to pulp mixture.

Spoon into zucchini she ls which have been drained.

Top with grated cheese.

Use your choice of cheese; Parmesan is only one suggestion.

6.

Place into a baking dish which has been greased with margarine.

Add 1/2 inch of water and bake, uncovered, in preheated 350-degree

oven for about 30 minutes.

Let stand 5 minutes, then serve.

Notes:

Instructions:

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

Categories : Side Dishes Vegetables Amount

Measure Ingredient -- Preparation Method -------- ------------

-------------------------------- 3 large sweet onions,

sliced 1/4" and separated into rings 1 1/2 tsp.

baking powder 1 C.

flour 1/2 tsp.

salt 1 egg 2/3 C.

water 1/2 T.

lemon juice 1 T.

melted butter Oil for frying Soak the onion rings in ice water for at

least 1/2 hour.

Pat the onion rings dry with paper towels.

Sift together the baking powder, flour and salt.

Combine the egg, water, and lemon juice and beat until frothy.

Stir this into the dry ingredients just until blended.

Add butter.

Dip onion rings into batter, a few at a time.

Drop into 375 deg.

F.

oil.

Fry 2 minutes on each side, turning once.

Drain on absorbent paper.

Keep hot in slow oven (325 deg.

F.

) until all are cooked.

Don't crowd them in the fryer.

Per serving: 653 Calories; 17g Fat (23% calories from fat); 19g

Protein; 108g Carbohydrate; 211mg Cholesterol; 1788mg Sodium

Notes:

Instructions:

Yields 6 Servings

1 lb white beans, dried 1/2 tsp black pepper,

freshly

1 tsp dry mustard ground

1/3 cup molasses 1 large white

onion,peeled and

1/4 cup brown sugar cut in half

1/2 tsp salt 1 lb pork fatback

Put beans in a large bowl.

Cover with cold water.

Let soak for 45 minutes.

Drain.

Preheat oven to 300 degrees.

Combine beans, mustard, molasses, sugar, salt and pepper in a large,

heavy

casserole or cast iron pot.

Put onion halves, cut side down, on top of beans.

Use a sharp knife to slice fatback nearly to the rind, like an

accordion,

horizontally every 1/2" for the length of the fat.

Put pork on top of onion.

Add cold water to cover mixture by 1".

Cover.

Bake for 3 1/2 hours, until beans are tender.

Notes:

Instructions:

Yield: 8 servings

5 lb Pork and beans - canned

-(actually 4 to 5 lbs.)

1/2 c Onion - chopped

1/2 c Celery - chopped

1/3 c Bell pepper - chopped

2 tb Mustard - prepared

1/2 c Molasses

1 ts Worcestershire sauce

3 Drops Tabasco - actually 3

-to 4 drops

1/2 c Barbecue sauce - bottled or

-homemade (see recipe)

1/2 c Catsup

2 Strip bacon - uncooked and

-cut in half

Combine all ingredients, except in bacon, in large ovenproof

container. Lay bacon strips on top. Place on smoker grid and smoke

for 2 to 2-1/2 hours.

Note from me: If you don't have a smoker, you can cook at about 350F

for about 45 minutes to 1 hour, until the bacon is curling. Better

flavor in a smoker, but divine beans without!

Makes 8 to 10 servings.

Recipe from "Cook'n Cajun Water Smoker Cookbook" by Sondra Hester.

This is undoubtedly one of the best baked bean dishes we've ever

tasted. Easy to make and no tending necessary. You can have ribs

smoking on the bottom rack and beans on the top rack. Add garlic

bread and coleslaw, potato salad or macaroni salad and you've got a

Super Bowl party, bowl game or Monday Night Football dinner! Source:

Cook'n Cajun Water Smoker Ckbk

Notes:

Instructions:

1 Tbsp olive oil or a spray of Pam on non-stick skillet

1 small to medium onion

1 medium green bell pepper

1 large carrot

2-3 cloves garlic, minced or pressed

2 chopped pickled jalapenos

1 15-oz can black beans, drained (and rinsed if desired)

1/2 tsp dried marjoram

2-3 tsp ground coriander

1/2 cup grated cheddar cheese (sharp preferred)

Heat oven to 350 degrees. Chop onion, pepper, carrot. (The food

processor is great for this--just throw them all in at once!) Put in

hot

oven-safe skillet with oil or Pam, garlic and jalapeno. Cook 3-5

minutes

or until carrots begin to soften. Add marjarom, coriander and black

beans;

stir.

Place skillet in oven for 10 minutes. Remove from oven; top with

cheese. Replace in oven for 5 minutes or until cheese is melted.

Serve

with soft flour or corn tortillas (I especially like it on whole-wheat

flour tortillas).

-Kristin Satterlee

Notes:

Instructions:

2 cans (15 oz. each) black beans

1 medium onion

1 green bell pepper

2 cloves garlic

1 tsp cumin powder

1/2 tsp oregano

1/2 tsp salt

1 tsp red wine vinegar

Chop onion and pepper; mince garlic; saute in a little of the bean

liquid

until soft. Add beans with remaining liquid. Add dry spices. Simmer

15-30 minutes. Add vinegar just before serving.

Comments: I haven't tried this recipe, just drooled over it. The

original

version specified, um, a different saute medium.

Notes:

Servings :8

Time to prepare :300 minutes

Origin :Jo Anne Merrill

Ingredients:

2 cups black beans

4 cups water

1 onion -- halved

3 bay leaves

6 garlic cloves -- whole

2 cups rice

1 1/3 teaspoon saffron

teaspoon saffron

Garnish:

6 tomatoes -- seeded and chopped

2 cups onions -- chopped

6 tablespoon olive oil

2 tablespoon wine vinegar

1 teaspoon ground cumin

1 1/4 teaspoon cayenne pepper

4 tablespoon fresh basil -- or parsley

black pepper

Instructions:

* Use Vidalia onions for the garnish if available. If not, use other

sweet onions such

s Maui, Walla Walla, Texas 1015, or Imperial Sweet.

1. Rinse and sort the beans. Put into a large, heavy pot with

lid. Cover with the

cups water. Bring to a boil, cover, and remove from heat. Let stand

for 2 hours.

2. Add the halved onions, bay leaves and garlic to beans. Place

over low heat and

ook, covered, until beans are tender; about 1-1/2 to 2 hours. Check

water and add more

f needed while cooking.

3. Remove and discard the onion, bay leaves and garlic cloves.

Keep beans warm.

4. Prepare the garnish about 1 hour before serving. Place the

tomatoes and onion i

to a serving bowl. Add the olive oil, vinegar, cumin, cayenne, parsley

or basil and bla

k pepper to taste. Toss to blend.

5. Bring 4 cups water to boiling in a heavy saucepan with tight

fitting lid. Add t

e rice and saffron threads (do not use too much saffron). Stir well,

cover, reduce heat

and simmer for 20 minutes or until the rice has absorbed all the

water.

6. To serve, place the rice, black beans, and the garnish into

separate bowls. Gue

ts can serve themselves by placing a serving of rice, topping with the

beans and lastly

with the garnish on their plates.

* Cut this recipe in half if you wish. It is really best not to double

this as cooking

imes will vary depending on the size and thickness of cookware used.

Notes:

Servings :8

Time to prepare :120 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound blackeyed peas

1 ham bone

1 onion -- chopped

2 celery stalks -- chopped

1 carrot -- chopped

1 whole bay leaf

1 1/2 teaspoon basil

1 teaspoon peppercorns

2 garlic cloves

1 1/2 teaspoon salt

1 1/2 teaspoon oregano

1 teaspoon Cajun seasoning -- * see note

Instructions:

Combine all ingredients in large soup kettle with 3 quarts water.

Bring to a boil

nd simmer, uncovered, for two hours or until black eyed peas are

tender. Drain, remove

hole bay leaves, garlic, peppercorns, and ham bone. Remove ham from

bone, chop, and add

back to beans. Serve at once.

Notes:

Servings :12

Time to prepare :420 minutes

Origin :Elizabeth Powell

Ingredients:

2 pounds great northern beans

3 quarts ham stock

1 onion -- quartered

1 celery stalk -- quartered

1 whole bay leaf

3 3/4 cup molasses

1 1/4 cup brown sugar

1 tablespoon salt

1 tablespoon mustard powder

1 teaspoon ground ginger

1 1/2 teaspoon ground cloves

1 teaspoon black pepper

1 large onion -- thinly sliced

1 1/2 pound salt pork -- cut into 1" cubes

Instructions:

Soak beans overnight. Drain. Bring stock to a boil. Add beans, onions,

celery, and

bay leaf. Simmer until beans are tender, about one hour. Drain beans,

reserving stock a

d removing vegetables and bay leaf.

Mix molasses, brown sugar, salt, and spices. Gradually add five

cups of reserved s

ock, blending to make a smooth mixture. Fold in beans and sliced

onion. Turn into beanp

t and push cubes of salt pork about into beans until barely covered.

Cover tightly. Bake at 250 degrees for five hours. Remove cover

and bake one hour

onger. Add more liquid at any time if beans seem to be drying out.

Serve at once.

Notes:

Servings :6

Time to prepare :75 minutes

Origin :Elizabeth Powell

Ingredients:

2 tablespoon butter

1 1/2 chopped onions

1 tablespoon all-purpose flour

1 can tomatoes, canned

1 1/2 cup water

1 head cabbage -- cored, coarsely chop

2 teaspoons parsley sprigs -- chopped

1 1/4 cup sour cream

1 tablespoon cornstarch

black pepper

Instructions:

Melt butter in oven-proof pot and saute onion until tender. Stir in

flour. Add to

atoes and water and bring to boil, stirring constantly. Add cabbage,

parsley, and salt

nd pepper to taste. Cook five minutes, then cover, and place in

preheated 375-degree ov

n for 40 minutes, basting occasionally. Blend cornstarch into sour

cream. Stir 1/2 cup

f liquid from cabbage into sour cream/cornstarch mixture. Pour over

cabbage and bake, u

covered, 15 minutes longer.

Notes:

Servings :8

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

2 tablespoon butter

2 tablespoon flour

1 cup milk

3 ounces cream cheese -- softened

1 1/4 cup blue cheese, crumbled

2 10 oz pkgs frozen chopped broccoli

1 1/3 cup fresh bread crumbs

Instructions:

Melt butter. Stir in flour and cook 1 minute. Add milk and continue

cooking, stirr

ng, until thickened. Add cheeses and cook until cheese melts and

mixture is smooth.

Cook and drain broccoli according to package instructions. Stir

cheese mixture int

broccoli. Turn into a buttered 1/2-quart casserole dish. Sprinkle

with bread crumbs. B

ke at 350 degrees for 30 minutes.

Notes:

Servings :4

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

2 large tomatoes

2 tablespoon bread crumbs

2 tablespoon horseradish

1 tablespoon lemon juice

1 1/8 teaspoon salt

1 1/4 teaspoon paprika

2 teaspoons fresh parsley

3 tablespoon grated Parmesan cheese

Instructions:

1. Cut tomatoes in half, crosswise.

2. Combine crumbs, horseradish, lemon juice, salt and paprika.

3. Spread mixture over tomatoes halves. Sprinkle with chopped

parsley and the chee

e.

4. Place in a broiler pan; broil 3 inches from heat 3-5 minutes

until heated throu

h. Serve immediately.

Notes:

Servings :4

Time to prepare :165 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups long-grain brown rice

3 cups water

1 onion -- chopped

2 tablespoon corn oil

1 tablespoon ground cumin

black pepper -- to taste

1 tablespoon fresh parsley -- minced

1 1/4 cup pine nuts

Instructions:

1. Soak brown rice in water at least 2 hours, or overnight.

2. Heat oil in a heavy skillet with tight-fitting lid. Add

chopped onion and saute

until golden brown and limp. Add rice and soaking water along with

cumin and pepper. Br

ng to a boil, reduce heat, and cover. Cook at a simmer for about 20

minutes. Rice shoul

be tender and water should be absorbed. When rice is done, add

chopped parsley and pin

nuts.

Notes:

You find it on the menu of your favorite Irish pubs, but how do you

make it at home? Here's how:

Leftover mashed potatoes (enough to feed four people)

6 strips of bacon

1/2 cup finely chopped onions

1/2 cup finely chopped celery

1 teaspoon ground sage

1/2 teaspoon ground white pepper

1 pound Brussels sprouts, thinly sliced

Juice of a lemon

Fry bacon until crisp, then drain on paper towels, leaving half the

fat in the skillet and reserving remaining fat. Add onions to skillet

and saute until soft, 3 to 5 minutes. Add celery, sage, and pepper,

and saute 2 more minutes. Add Brussels sprouts, and saute 5 more

minutes. Add lemon juice, and then combine vegetables with mashed

potatoes. Refrigerate for 2 hours.

Shape potato mixture into ten patties, and heat reserved fat in clean

skillet. Add patties to skillet and cook until brown and crispy, about

5 minutes per side. Crumble bacon on top and serve immediately.

Notes:

Instructions:

Yields 4 servings

Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Red kidney beans -- soaked

2 Bay leaves

1 1/2 cups Onion -- chopped

1/2 teaspoon Thyme

3 Garlic cloves -- minced

3/4 cup Fresh parsley -- minced

1 cup Diced green bell pepper

1 teaspoon Salt

2 tablespoons Red miso

4 cups Freshly cooked brown rice

Chopped scallions to garnish

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or

until

tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer

over medium low heat for 15 to 20 minutes. Add miso & simmer for

another

5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

Notes:

Instructions:

Becky, of "Mostacciolli a la Rebecca" fame, first made this for us

years ago.

It's one of our favorite side-dishes.I suppose fresh spinach would be

more

sophisticated, so use that if you wish.

4 packs frozen chopped spinach

Cajun seasoning

2 8oz. packs cream cheese

bread crumbs, seasoned

small jar marinated artichoke hearts

Place the spinach in a hot skillet until heated through and the water

has

evaporated out of it. Add the cream cheese, and Cajun seasoning to

taste. If you

don't have cajun spice, add garlic salt, onion powder, and pepper to

taste. When

cheese has melted into mixture remove from heat and place in casserole

dish.

Sink artichoke hearts strategically into the spinach and cover lightly

with

seasoned bread crumbs. Bake at 350 for 45 minutes.

Notes:

Servings :8

Time to prepare :55 minutes

Origin :Jo Anne Merrill

Ingredients:

6 baking potatoes

1 onion -- chopped

4 ounces green chiles

4 ounces black olives -- chopped

1 1/4 teaspoon garlic powder

1 1/2 teaspoon lemon pepper

aluminum foil

Instructions:

1. Scrub and chop baking potatoes into pieces, but do not peel.

2. Prepare 6-8 square pieces of heavy-duty aluminum foil, one piece

per serving. Place

qual portions of the ingredients on each foil square. Fold the foil in

a drug-store typ

fold, sealing ends.

3. Place on barbecue grill for about 45-55 minutes. If you can safely

take along margar

ne, you might want to add a teaspoon or so to each packet before

grilling.

Notes:

Servings :6

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

3 tablespoon margarine

1 1/4 cup onions -- chopped

4 cups cherry tomatoes

1 1/2 cup packed brown sugar -- or honey

3 3/4 teaspoon salt

1 1/2 cups bread crumbs -- buttered

Instructions:

1. Wash and drain cherry tomatoes; remove stems.

2. Melt margarine (not diet margarine) in skillet. Add tomatoes,

6 tablespoons bro

n sugar or honey and salt. Cook very slowly until liquid evaporates.

Be careful not to

et tomatoes stick or scorch.

3. Put mixture in baking dish. Top with buttered bread crumbs and

remaining brown

ugar or honey. Bake in preheated 350-degree oven until crumbs are

browned. Time depends

on your oven and whether you are using brown sugar or honey; probably

about 20 minutes.

Notes:

Servings :4

Time to prepare :75 minutes

Origin :Carlucci on Halsted Street, Chicago

Ingredients:

4 ounces white wine

1 ounce fresh rosemary

4 ounces virgin olive oil

2 ounces lemon juice

2 clove garlic -- chopped

10 ounces water

1 teaspoon black peppercorns

4 medium artichokes -- stems cut to 1.5"

Instructions:

Combine first 7 ingredients in an ovenproof casserole. Add artichokes.

Bake covered in

reheated 375-degree oven 30 to 40 minutes until tender. Remove

artichokes from liquid,

ut on tray to cool. Cut in quarters. Serve at room temperature.

Notes:

Servings :6

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

1 pound carrots

1 tablespoon butter

1 1/2 teaspoon fresh ginger root -- grated

1 1/2 teaspoon lemon juice

1 teaspoon fresh tarragon -- chopped

Instructions:

* Fresh coriander may be substituted for the tarragon if you prefer.

1. Peel and trim carrots. Cut into diagonal slices about 2 inches

long. Steam carrots u

til just tender, about 10-11 minutes.

2. In a large bowl, combine butter, ginger, lemon juice and tarragon.

Add carrots and t

ss to coat. Serve immediately.

Notes:

Servings :4

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

4 whole potatoes -- quartered

3 tablespoon butter

1 1/2 cup heavy cream

1 1/4 cup grated Parmesan cheese

salt

pepper

Instructions:

Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season

with salt a

d pepper.

Whip the remaining 1/4 cup cream until stiff. Spread mashed

potatoes in a greased

-1/2 quart baking dish. Spread whipped cream over the mashed potatoes;

sprinkle with gr

ted Parmesan cheese. Bake at 475 degrees until the cheese melts and

the top is golden b

own, about 20 minutes.

Notes:

Instructions:

Yield: 6 Servings

-----------------------VEGETABLE STEW----------------------------

2 oz Oil

1 lb Onions, sliced

1 lb Carrots, sliced

1 1/2 lb Acorn squash

-- peeled, seeded & diced

1 ts Ground ginger

1/2 ts Powdered cinnamon

1/2 ts Turmeric

1/4 ts Ground white pepper, or more

1 1/2 pt Water or vegetable stock

1 lb Courgettes

-- trimmed and sliced

1 lb Frozen broad beans

Salt

1 ea Squeeze lemon juice

1 ds Sugar

Chopped fresh coriander

-----------------------FOR THE GRAIN----------------------------

1 lb Couscous

1 ts Salt

2 oz Butter

-----------------------FOR THE EXTRAS----------------------------

1 tb Harissa sauce

15 oz Canned chick peas, drained

1 tb Olive oil

1 ts Cumin seeds

6 oz Raisins

4 oz Pine nuts

8 oz Soy yogurt

A dusting of paprika

First make the stew. Melt the butter in a large saucepan. Add

the

onions and fry for 5 minutes, then add the carrots, squash and

spices. Cook for a further 10 minutes, with a lid on, stirring from

time to time until all are buttery and spicy. Add the water or stock

and simmer for 10-15 minutes, or until the vegetables are just

becoming tender. Add the courgettes and broad beans, and cook

for a

further 5 minutes or so. Season with salt, lemon juice, and a little

sugar if necessary. (This is best made in advance and reheated,

as

the flavours improve -- it is particularly good after freezing.) Now

make the grain. This is an unusual way to cook couscous, but I

find

it gives the best results. Put the couscous into a baking tin and

add

1 pint of water; immediately drain this off and return the couscous

to the tin. Leave it for 20 minutes, separating the grains with your

fingers after 10 minutes, or more times if you're passing. Put the

couscous into a sieve or steamer lined with a blue J-cloth. Set

over

a pan of simmering water (it doesn't have to be the stew) for 20

minutes. Tip the couscous back into the baking tin and pour over

5 fl

oz cold water with the salt dissolved in it. Sift the grains with

your fingers and leave for 15 minutes, then put back into the lined

steamer and heat as above for a further 20 minutes. Sift with your

fingers into a serving bowl and stir in the butter. Set aside while

you put together the extras. To assemble and serve, take a

ladleful

of liquid from the stew and add it to the harissa to make a thick

paste. Put this into a small bowl. Drain the chick peas. In a small

pan, heat the oil and add the cumin seeds, stirring for a moment

or

two, then add the chick peas and stir until heated through. Put

into

a second small bowl. Cover the raising with boiling water, leave for

10 minutes or longer to plump, then drain and put into a third small

bowl. Put the pine nuts into a fourth bowl -- they can be lightly

toasted if you like. Finally, put the yogurt into a fifth bowl and

dust the top with some paprika. To serve, ladle the stew over the

couscous and garnish with chopped fresh coriander.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

4 medium potatoes -- peeled and boiled

3 tablespoon butter -- to taste

1 1/2 teaspoon salt -- to taste

1 1/8 teaspoon black pepper -- to taste

1 1/4 cup milk

2 tablespoon sour cream

8 ounces kale -- cooked and chopped

1 tablespoon onion -- grated

Instructions:

Mash potatoes with butter, salt, pepper, milk and sour cream until

light and fluff

. Stir in kale and grated onion. Serve at once.

Notes:

Instructions:

Irish

Yield: 6 servings

1 1/4 lb Kale, tough stems removed

Washed, or use green cabbage

2 cup Water

1 tb Olive oil

1 1/4 lb Potatoes, peeled, quartered

1 cup Cleaned, chopped leeks,

-white part only

1 cup Milk

pn Ground mace

Salt and fresh groun

-to taste

1/2 cup Butter, melted

--------------------------GARNISH-------------------------------

1 tb Chopped parsley

In a large pot, simmer the kale, covered, in 2 cups water and the oil

10 minutes. Drain and chop fine; set aside and keep warm. In a small

p bring the potatoes and water to cover to a boil and simmer until

tende In another small pot, simmer the leeks, covered, in the milk

for 10 minutes, and keep warm. Drain the potatoes and puree them.

using a pot ricer or masher, into the large pot. Add the leeks with

their milk, an the cooked kale. Beat with a wooden spoon until

fuffly. Season with ma salt, and pepper. Mound on a plate and top

with melted butter. Garnish with parsley if you are using cabbage.

Recipe from the "Frugal Gourme From : Kaz Langridge

Notes:

Servings :6

Time to prepare :1440 minutes

Origin :Elizabeth Powell

Ingredients:

2 pounds carrots -- sliced crosswise

1 small onion -- chopped

3 celery stalks -- chopped

1 sweet pepper -- chopped

1 can tomato soup, condensed

3 3/4 cup sugar

1 1/4 cup oil

1 teaspoon dry mustard

1 tablespoon Worcestershire sauce

Instructions:

Cook carrots in salted water until tender. Drain. Add onion, pepper,

and celery to drai

ed carrots. Mix remaining ingredients in a saucepan and bring to a

boil. Pour over carr

ts. Refrigerate overnight.

Notes:

Instructions:

6 ears corn, husked and cleaned of silk

6 tablespoons unsalted butter

1 to 2 teaspoons cayenne pepper, or to taste

Juice of 2 limes (about 2 tablespoons)

1 teaspoon salt

Bring a large pot of salted water to the boil. Add the corn and cook

just 4

minutes, no longer.

Meanwhile, melt the butter with the cayenne. Add the lime juice and

salt.

Drain the corn, brush generously with the flavored butter and serve

immediately.

Notes:

Servings :4

Time to prepare :70 minutes

Origin :Elizabeth Powell

Ingredients:

2 cups corn kernels -- fresh or frozen

2 tablespoon butter -- melted

2 eggs -- beaten

1 1/2 cup creamed corn

2 cups milk -- scalded

1 1/4 teaspoon pepper

1 teaspoon salt

Instructions:

Mix all ingredients together and pour in 1-1/2 quart buttered

casserole dish. Place in

pan of hot water. Bake at 325 degrees for one hour, or until set.

Notes:

Instructions:

Here's my favorite recipe. I don't usually measure, just

eyeball it. I'm guesstimating the amounts. Just add enough

half-and-half to make it a bit soupy, but not too much. The

parmesan cheese will thicken the sauce; add the cheese by

tablespoonfuls until it forms a sauce consistency.

---------------

1-2 TBS BUTTER or MARGARINE

1 bunch FRESH SPINACH, washed, then chopped

1-2 cloves GARLIC, finely minced

3-4 TBS HALF-AND-HALF

2-3 TBS PARMESAN CHEESE

--------------------------------------------------------------

Heat up a large skillet; add the butter and let it melt. Add

the garlic and let it cook for a second or two, then add the

spinach and cook, uncovered, until it wilts and a bit of the

juices evaporate. Depending on the moisture of the spinach,

it'll exude quite a bit of liquid. Cook it down until there's

a about 2-3 tablespoons of liquid left.

Add the half-and-half and cook for a second or two, then add

the parmesan and mix.

Alone, I can eat an entire bunch of spinach cooked this way.

Enjoy,

Linda Magee/BDT Burbank, CA (USA)

Notes:

Instructions:

Yield: 6 Servings

2 lb Potatoes

1 sm Onion; thinly sliced

1/4 c Flour

1 ts Salt

1/4 ts Pepper

2 T Butter

1 cn Cream of mushroom soup

4 sl American cheese

Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2

tsp. cream of tartar. Drain. Put half of sliced potatoes in greased

crock pot. Top with half of onion slices, flour, salt and pepper.

Add remaining sliced potatoes and onions. Sprinkle with remaining

flour. Add butter and undiluted soup. Cover and cook on low (200

degrees) for 7 to 9 hours (or, high, 300 degrees, 3 to 4 hours). Add

cheese slices about 30 minutes before serving. Recipe may be doubled

for 5 quart crock pot.

Notes:

Instructions:

Recipe By : New Recipes from Moosewood Restaurant

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Red kidney beans -- cooked

1/2 teaspoon Cayenne pepper

1/4 teaspoon Allspice

3 each Scallions

1 each Cucumber -- peeled & sliced

2 each Tomatoes -- chopped

3/4 cup Fresh parsley

1/4 cup Vegetable oil

3 1/2 tablespoons Cider vinegar

1 dash Tabasco oil

3 tablespoons Vegetable oil

1 large Onion -- chopped

4 each Garlic cloves -- minced

3 each Celery stalks -- chopped

1 large Carrot -- diced

2 each Green peppers -- chopped

1/3 cup Tomato paste

1 teaspoon Cider vinegar

1 1/2 teaspoons Brown sugar

1 teaspoon Dijon mustard

1 pinch Salt

2 teaspoons Oregano

1/8 teaspoon Cayenne

1/8 teaspoon Allspice

2 1/2 cups Rice -- cooked

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar,

tabasco with the cayenne & allspice to make the salsa.

Saute onions & garlic in remaining oil for 2 to 3 minutes. Add celery

&

carrots & cook for another 2 minutes. Add pepper & continue to saute

till

the vegetables are tender.

Whisk together the tomato paste with 1/4 cup of red wine, cider

vinegar,

sugar, mustard, herbs & spices. Add to the vegetables. Combine the

beans

with the vegetables & stir thoroughly, Simmer for 30 minutes.

Layer the saute mixture with the hot rice & salsa & serve.

"New Recipes From Moosewood Restaurant"

Notes:

Instructions:

Yield: 4 servings

2 lg Onions; sliced

1 lg Eggplant; sliced

4 sm Zucchini; sliced

2 Garlic clove; minced

2 Bell pepper, green; seeded &

-cut in thin strips

6 lg Tomato; cut in 1/2" wedges

1 ts Basil

2 ts Salt

1/4 ts Pepper

2 T Parsley; chopped

1/4 c Olive oil

Layer half the vegetables in the crock pot in the following order:

onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat.

Sprinkle basil, salt, pepper, and parsley over top. Drizzle with

olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely.

per Ellen Cleary

Notes:

Instructions:

Yield: 6 servings

1 lb Red kidney beans; soaked

-overnight in water

1 1/2 c White rice

16 oz Tomato, stewed

1 Ham hock; (opt)

1 ts Basil

1 ts Thyme

1 Onion; chopped

2 Garlic clove; OR

1/4 ts Garlic powder

White pepper; to taste

Salt; to taste

I put the everything in the crockpot at the same time, except for the

rice. Turn on high for 4 hours, then on low for 6 hours. During the

last 1 1/2 hour,put in the rice. The final ingre-dient is about 1/2

cup of white wine. You can add this whenever. It is optional, of

course. My husband really likes it spicy so he adds 1/8 tsp red

pepper. Enjoy! Mary Mann from Dallas

per Mary Mann Killen (RSTX11B@prodigy.com)

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

6 medium potatoes -- peeled

1 small onion -- finely chopped

3 eggs

3 3/4 cup flour

1 teaspoon salt

2 tablespoon butter

1 tablespoon cooking oil

Instructions:

Grate potatoes into a bowl filled with cold water. In another bowl,

combine onion,

egg, flour, and salt. Drain potatoes, pressing out all liquid. Beat

potatoes into batte

. Melt butter with oil in large skillet. Spoon heaping tablespoons of

batter into skill

t, spreading batter with the back of spoon into 4 inch rounds. Brown

on both sides Drai

on paper towels.

Notes:

Instructions:

Yields 4 Servings

3 Lb Fresh Spinach 3 Tbls Unseasoned Bread

- Coarse Grained Salt Crumbs

2 Tbls Sweet Butter 3 Tbls Parmesan, Grated

- Salt 2 XLarge Whole Eggs

- Black Pepper, Ground 2 XLarge Egg Yolks

2 Slices White Bread - Lemon Wedges

1 Cup COLD(!) Milk

Preheat the deep fryer.

Clean the spinach thoroughly.

Remove all thick stems.

Soak the spinach in COLD(!) water for 30 minutes.

Bring a large pot of water to a boil.

Add coarse grained salt.

Add the spinach.

Boil for 10 minutes.

Drain.

Cool the spinach under COLD running water.

Shake off as much excess water as you can.

Squeeze the spinach very dry.

Chop the spinach coarsely.

Melt the butter in a flameproof casserole.

Add the chopped spinach.

Sprinkle with salt and pepper to taste.

Mix thoroughly.

Cook over medium heat for 4 or 5 minutes.

Transfer the spinach to a bowl to cool (for about 20 minutes).

Remove the crusts from the white bread.

Soak the bread in the cold milk for about 20 minutes.

Squeeze the bread dry.

Add the bread to the spinach.

Add the bread crumbs, Parmesan, eggs and egg yolks to the spinach.

Adjust seasonings.

Mix thoroughly.

Prepare a serving dish by lining it with paper towels.

Shape tablespoons of the spinach mixture into little balls.

Deep fry until light golden brown.

Drain on the prepared serving dish.

Remove the paper towels after all the croquettes have drained.

Sprinkle the croquettes lightly with salt.

Serve hot with lemon wedges.

Notes:

Servings :6

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound carrots

1 1/2 small onion -- halved

2 cloves garlic

2 tablespoon salt

1 1/8 teaspoon cayenne pepper

1 tablespoon fresh dill weed

1 tablespoon dill seed

1 1/4 cups vinegar

1 1/4 cups water

Instructions:

Cut carrots into lengthwise slices that will fit a pint-size jar. Pack

into two pi

t-sized jars. In each jar, also place a piece of onion, a garlic

clove, 1 tablespoon of

salt, 1/2 tablespoon of dill weed, 1/2 tablespoon dill seed, and a

pinch of cayenne pep

er. Bring vinegar and water to a boil. Pour over carrots. Store in

refrigerator, or pro

ess jars according to manufacturers' instructions.

Notes:

Servings :6

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

3 cups chicken stock

1 1/2 onion -- sliced

1 1/2 cup celery -- chopped

1 clove garlic -- minced

1 1/2 pound chicken livers

giblets reserved from roasting chicken

1 tablespoon butter

1 1/2 tablespoon oil

1 1/2 onion -- chopped

1 1/2 large bell peppers -- chopped

1 celery stalk -- chopped

1 cup long-grain brown rice

salt

black pepper

cayenne pepper

1 1/4 cup fresh parsley -- chopped

Instructions:

Bring stock to a boil with onion, celery and garlic. Add giblets and

livers, lower

heat, and simmer until livers are just done, but still pink inside.

Drain, reserving st

ck. Coarsely chop livers and edible giblets and reserve.

Melt butter with oil. Saute onion, celery, and bell pepper for

five minutes. Add r

ce and saute two minutes more, stirring constantly. Add 2-1/4 cups

reserved stock, brin

to a boil, cover, lower heat, and simmer until rice is almost done,

30-40 minutes. Sea

on with salt, black pepper, and cayenne to taste. Add reserved livers

and giblets and c

ntinue cooking until rice is done. Garnish with chopped parsley.

Notes:

Instructions:

6 large potatoes

1/2 cup butter

1 large Brie Round

1/4 cup bacon bits

salt

pepper

3/4 cup sour cream

2 medium Avocados cored and sliced

1 jar pimento

Boil, bake, or microwave the potatoes Cut potatoes in half and

arrange

in a

large casserole dish - leave skins on potatoes - press down with a

fork

Spread butter over potatoes Spread Bacon bits over butter Add Salt &

pepper

Spread brie cheese over top (remove rind and cut into small pieces)

Bake

until

hot and cheese is melted Garnish with pimento and Avocado slices

Notes:

Instructions:

6 large potatoes

1/2 cup butter

1 cup Monterrey Jack cheese - grated

1/4 cup bacon bits

salt

pepper

1 can enchilada sauce

6 stalks green onion tops

1 can Wolf Brand Chili with beans

1/4 cup jalapeno slices

Boil, bake, or microwave the potatoes Cut potatoes in half and arrange

in a

large casserole dish - leave skins on potatoes - press down with a

fork

Spread

butter over potatoes Spread Bacon bits over butter Add Salt and pepper

Spread

Chili over top Spread grated cheese over top Spread enchilada sauce

over

top

Bake until hot and cheese is melted Garnish with jalapenos and chopped

green

onion tops Contributor: Don McWhirter

Notes:

Instructions:

6 large potatoes

1/2 cup butter

1 cup parmesan cheese (fresh grated)

1/4 cup bacon bits

salt

pepper

6 stalks green onion tops

1 cup shrimp

(raw, medium-size)

1 cup crawfish

cajun seasoning

garlic

Boil, bake, or nuke the potatoes Cut potatoes in half and arrange in

a

large casserole dish - leave skins on potatoes - press down with a

fork

Spread butter over potatoes Spread Bacon bits over butter Add Salt and

pepper Devein and peel shrimp and crawfish saute shrimp and crawfish

in

butter with garlic and cajun seasoning - add to casserole Spread

grated

cheese over top Sprinkle cajun seasoning on top Bake until hot and

cheese

is melted Top with chopped green onion tops

Notes:

Instructions:

6 large potatoes

1/2 cup butter

1 cup cheddar cheese - grated

1/4 cup bacon bits

salt

pepper

3/4 cup sour cream

6 stalks green onion tops

Boil, bake, or microwave the potatoes Cut potatoes in half and arrange

in

a large casserole dish - leave skins on potatoes - press down with a

fork

Spread butter over potatoes Spread Bacon bits over butter Add Salt and

pepper Spread grated cheese over top Bake until hot and cheese is

melted

Spread sour cream over casserole and top with chopped green onion top

Contributor: Don McWhirter

Yield: 8 servings

Notes:

Instructions:

1 pkg frozen hash browns

1 small carton Ranch Dip

1 can Cream of Potato Soup

salt, pepper

dried onions to taste

4-5 oz of grated cheddar cheese

Mix 1st 4 ingredients. Put into crockpot. Place grated cheese on top.

I

cooked on high for about 4 hours. They were delicious. You could

probably add

ham or other meat, for a complete meal in one.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Vincent Bommarito, Jr., of Tony's, St. Louis, MO

Ingredients:

2 medium eggplants -- peeled

18 ounces ricotta cheese

2 tablespoon olive oil

2 cups tomato sauce

1 1/2 cup heavy cream

1 1/2 teaspoon salt

Instructions:

Preheat oven to 400 degrees F.

Peel eggplant and slice into 12 pieces, 1/4-inch thick. Slice from top

to bottom. Lay s

ices on a paper towel and sprinkle salt on them to allow water to

drain from the slices

In skillet, cook eggplant slices with olive oil. Lay on paper towel to

let the oil drai

. Roll 1-1/2 ounce of ricotta cheese in each slice. Pour tomato sauce

in casserole and

eatly place manicotti in rows on top of the sauce.

Bake in oven at 400 degrees F until hot all the way through. Remove

manicotti from pan

nto serving dish.

SAUCE: Put pan of tomato sauce on stove and add heavy cream until the

sauce is pink. Si

mer 2 or 3 minutes. Pour sauce over manicotti and sprinkle with

Parmesan cheese.

Notes:

Instructions:

Yield: 6 servings

3 md Eggplants (1 lb ea.)

1/4 c Olive oil

1/3 c Chopped scallions

-=OR=- Shallots

1 Garlic clove; sliced (opt.)

1/4 c Chopped fresh parsley

2 tb Chopped fresh fennel or dill

1/2 ts Allspice; more if necessary

1/4 c Dry white wine

2 tb Tomato paste; MIXED WITH:

1/2 c Water

Salt & freshly ground pepper

1/2 c Bread crumbs

Cut the eggplants in half lengthwise. With a small knife, cut away

the

eggplant flesh from the skin without breaking the skin (if planning

to

stuff the shells, leave 1/4-inch of the flesh with the skin as a

firm base)

and set the shells aside. Dice the eggplant flesh and push through

the

medium blade of a meat grinder as quickly as possible to avoid

discoloration. (Or the eggplant may be pureed in a blender or food

processor.)

Heat the oil in a frying pan and saute the scallions and garlic.

Add the

parsley, fennel, allspice, wine, and the diluted tomato paste. Stir

in the

eggplant pulp, season with salt and pepper, and simmer for 20

minutes.

Taste to adjust seasonings. Add the bread crumbs to absorb excess

liquid.

Stuff the eggplant shells, if desired, and place in an oiled baking

dish.

Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or

particularly good - cold.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel

Books, New

York. Typed for you by Karen Mintzias

Notes:

Instructions:

1 large, Idaho potato, about (8 ounces)

1/2medium onion, (about 4 ounces)

1 egg

1 tablespoon chopped parsley

1 tablespoon flour

1 tablespoon dry bread crumbs

1/4 teaspoon dry thyme

Juice of 1 lemon

Salt and pepper

Oil for pan frying

1/3 cup applesauce, for garnish

Using a food processor or a box grater, grate the potato and onion on

the large

hole into a bowl. Using your hands, squeeze out the excess liquid and

place the

dry potato onion mixture in a bowl. Add the egg, parsley, flour, bread

crumbs,

thyme, lemon juice and seasonings. Mix well.

Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato

mixture to

the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat

to medium.

Cook for 5 minutes on each side, or until crispy and golden. Serve

with the

applesauce.

Yield: 4 to 6 pancakes

Notes:

Instructions:

EMERIL LIVE

SHOW #EMIB05

COWTOWN-FORT WORTH STYLE

3 tablespoons butter

1 cup minced onions

Salt

Freshly ground black pepper

3 pounds fresh spinach, washed, stemmed and finely chopped

2 tablespoons chopped garlic

2 cups heavy cream

1/2 pound grated Sharp Cheddar cheese

Preheat the oven to 375 degrees F. Lightly grease a 6 cup oval ceramic

ramekin.

In a large saute pan, melt the remaining butter. Add the onions and

season with

salt and pepper. Saute for about 2 minutes, or until the onions are

soft. Add

the spinach. Season with salt and pepper. Saute for 3 to 4 minutes.

Add the

garlic and cream. Mix well. Season the mixture with salt and pepper.

Bring the

liquid to a boil and reduce to a simmer. Simmer the mixture for 6

minutes.

Remove the pan from the heat and turn into the prepared pan. Sprinkle

the top

with the grated cheese and place in the oven. Bake for about 4 to 6

minutes or

until the cheese is slightly brown and bubbly.

Yield: 8 servings

Notes:

Instructions:

Serves 8

Ingredients:

10 potatoes, unpeeled, cut in half horizontally

2 tablespoons olive oil

2 cups coarsely chopped red onion

12 garlic cloves, finely minced

2 tablespoons unsalted butter

2 tablespoons chopped fresh sage

1 cup chopped Italian parsley

Salt and freshly ground pepper

1. In a large saucepan over medium heat, add the potatoes and cover

with

water; cook for 20 to 30 minutes, until just tender. Remove from the

heat,

drain, and cool. cut the potatoes into 1/4-inch-thick rounds, then

into

quarters.

2. In a large skillet over medium heat, heat 1 tablespoon of oil. Add

the

onion and garlic, cover, and sweat until translucent.

3. Add 1 tablespoon of butter, let it melt, then add the potatoes.

Continue

to fry and turn the potatoes as needed to keep them from burning,

scraping

the crisp bits from the bottom of the skillet. Add additional oil and

butter

only if absolutely necessary. When the potatoes begin to turn golden

brown,

stir in the sage and parsley, and season with salt and pepper to

taste.

Continue to saute and scrape the potatoes from the bottom of the pan

until

they are deep golden brown.

Calories: 165

Carb: 25g

Protein: 3g

Chol: 8mg

Fat: 7g/35%

Notes:

Instructions:

French-Fried Green Pepper Rings

Recipe By :"Out of Our League"

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large green bell peppers

2 large eggs -- lightly beaten

2 cups milk

2/3 cup Italian-seasoned bread crumbs

1/2 cup grated Parmesan cheese

1 cup all-purpose flour

Vegetable oil

Slice peppers into 1/4-inch rings; remove and discard seeds and

membranes. Set aside.

Combine eggs and milk, stirring well. Combine bread crumbs and cheese,

stirring well. Dip pepper rings in egg mixture, and dredge in flour.

Dip

again in egg mixture, and dredge in bread crumb mixture, coating well.

Pour oil to depth of 2 inches into a Dutch oven; heat to 375:. Fry

green

bell pepper rings 1 to 2 minutes or until golden, turning once. Drain

on

paper towels. Serve immediately.

NOTE: If you're a fan of fried onion rings, you'll love this crispy

green

bell pepper version.

Notes:

Servings :6

Time to prepare :120 minutes

Origin :Jo Anne Merrill

Ingredients:

4 cups mixed vegetables

2 2/3 cup olive oil

1 1/3 cup white wine

1 1/4 cup white wine vinegar

1 1/2 cup chopped onions

3 garlic cloves -- minced

1 1/4 teaspoon thyme

1 1/8 teaspoon cayenne pepper

black pepper -- to taste

1 cup fresh parsley -- finely chopped

Instructions:

* You will need a total of 4 cups fresh vegetables cut into bite-sized

pieces. Some goo

choices are: green beans, broccoli flowerettes, cauliflower, red and

green bell pepper

, whole baby carrots, zucchini and hearts of celery.

1. Combine all ingredients except 1/2 cup parsley in a large,

heavy pot. Add enoug

water to cover vegetables. Cover tightly and cook over medium heat

until vegetables ar

just tender but still crisp. This will take 10-12 minutes.

2. Remove from heat, remove cover, and let vegetables cool in the

pot. When cool,

ransfer to serving dish. Cover; chill to allow flavors to blend. Bring

to room temperat

re to serve; top with remaining parsley.

Notes:

Instructions:

Yield: 4 servings

3 T Bacon grease

4 Tomato, green, firm; sliced

2 Egg; beaten

Flour

Milk

Salt

Pepper

Heat your bacon grease in a heavy frying pan. Dip tomatoes in eggs,

then in bread crumbs. Slowly fry them in the bacon grease until golden

brown on both sides. Put your tomatoes on a plate.

For each tablespoon of grease left in the pan, stir in one tablespoon

of flour and blend well; then stir in one cup warm milk and cook until

thickened, stirring constantly. Add salt and pepper till you like it.

Pour over the tomatoes and serve hot.

The best there is.

: -- Sipsey Peavey

: Whistle Stop Cafe

: Whistle Stop, AL

Notes:

Servings :12

Time to prepare :600 minutes

Origin :Jo Anne Merrill

Ingredients:

2 pounds black beans -- * see note

12 cups water

2 garlic cloves -- chopped

1 onion -- chopped

1 1/2 teaspoons cumin seed

1 teaspoon salt

1 1/4 teaspoon black pepper

1 1/2 pounds ham hocks -- ** see note

Instructions:

This dish takes about 10 hours to prepare, so plan ahead.

* Dried pinto beans can be used, but the recipe will lose its

authenticity.

** Use about 1-2 pounds of meaty ham hocks.

Pick over beans, wash thoroughly and drain. Place in very large

casserole. Cover w

th the water; add garlic, cumin, onion, salt, pepper and ham hocks.

Cover tightly and b

ke at 275 degrees for about 10 hours, or until beans are tender. Check

and stir a few t

mes, keeping beans from drying out. Skim off fat before serving.

Season to taste.

Notes:

Servings :1

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup all-purpose flour

1 teaspoon baking powder

14 teaspoons salt

2 large eggs

2 teaspoons sugar -- * see note

2 2/3 cup milk

1 teaspoon salad oil

1 1/2 teaspoon lemon juice

mixed fruit

mixed vegetables

Instructions:

* If you are preparing vegetable fritters, omit the sugar. For a

thinner coating, add m

re milk and omit baking powder. For a fluffier coating, beat egg

whites separately and

dd to batter last.

1. Sift flour, baking powder and salt together.

2. Beat the eggs until light and fluffy. Add sugar, milk, oil and

dash of lemon ju

ce; add flour mixture and stir only long enough to dampen. Add a dash

of cinnamon to th

flour when making fruit fritters.

3. Prepare fritters.

FRUIT:

Apples: Peel, core and cut in 1/2-inch slices.

Bananas: Cut into chunks and sprinkle with lemon juice and sugar.

Use canned peaches, pineapple etc. by draining; sprinkle very

lightly with flour b

fore dipping into batter.

VEGETABLES:

Cut into equal-sized pieces to keep frying time approximately the

same.

4. Heat oil in deep skillet or container until about 370 degrees.

Cook fritters un

il delicately brown, then drain on paper towels. Exact times will

vary. Test one piece

of fruit or vegetable to get an idea of how long to cook. If batter

does not cling well

enough, add a bit more flour. A very important point to remember is to

have the oil hot

enough and keep it at the same temperature throughout cooking.

Notes:

Servings :2

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

28 ounces plum tomatoes -- pureed

1 1/2 teaspoon ground thyme

1 teaspoon fresh basil -- minced

1 garlic clove -- minced

1 small onion

black pepper -- to taste

4 teaspoons olive oil

Instructions:

* Use plum tomatoes canned in tomato puree if available.

Chop onion; peel garlic and mince. In heavy skillet, place the

olive oil and heat

ver medium heat. Add onion and garlic; stir occasionally and cook for

5-6 minutes until

onion is tender.

Drain tomatoes through a sieve placed over a bowl. Add thyme,

basil and tomatoes t

skillet. Use large spoon to crush tomatoes. Scrape the puree from the

sieve and add to

the skillet. Do not use the remaining tomato juice for this recipe.

Bring the mixture t

a simmer over medium heat, stirring often. Continue to crush tomatoes

with wooden spoo

.

Simmer for about 10-15 minutes; sauce will thicken. Remove from

heat, add fresh gr

und black pepper to taste, salt also if you wish.

Serve this sauce with scrambled eggs, baked souffles, and pasta,

or refrigerate an

use as needed by reheating slowly. Use in recipes for cooked dried

beans and in crockp

t recipes using meats, chicken or pasta.

Yield: about 2 cups

Notes:

Servings :8

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

2 eggplants

10 cloves garlic

1 1/2 cup all-purpose flour

1 1/2 cup buttermilk baking mix

1 teaspoon oregano

1 1/2 teaspoon black pepper

1 large egg

olive oil

salad oil

Instructions:

1. Cut eggplant into 1/2-inch slices. Place in single layer on paper

towels. Sprin

le with salt and set aside for 30 minutes.

2. Using garlic press, press 6 garlic cloves and place into

mixing bowl. Add flour

biscuit mix, oregano, pepper, slightly beaten egg and enough water to

make batter the

onsistency of pancake batter.

3. Pour half olive oil and half salad oil to a depth of 1/4 inch

in a skillet over

medium heat. Crush four garlic cloves with flat edge of knife; add to

oil and saute unt

l lightly browned. Press the cloves against sides of pan just before

removing to releas

more of the garlic flavor.

4. Coat each eggplant slice with batter; fry, being careful not

to brown too fast.

(Do not burn.) Serve immediately.

Notes:

Servings :5

Ingredients:

2 pounds baking potatoes, peeled and cubed

1 1/2 pound turnip. peeled and sliced

8 each garlic cloves, sliced

1 1/4 cup low fat milk

2 teaspoons prep horseradish

3 3/4 teaspoon salt

1 1/8 teaspoon ground nutmeg

1 1/8 teaspoon pepper

2 tablespoon chopped fresh chives

Instructions:

combine potatoes, turnip and garlic in med saucepan

cover with water and bring to boil

cover, reduce heat, simmer 20 minues till tender

drain

return to pan

beat at high speed until smooth

add everything else exceopt chives

beat well

sprinkle with chives to serve

Notes:

Instructions:

Makes 2 large servings

1 Tbs olive oil

1 large clove garlic, minced

2 bunches spinach (or one bag), rinsed and trimmed

1 large red bell pepper

Olive oil

1 Tbs freshly grated Parmesan or Romano cheese

In large skillet, heat 1 Tbs heat olive oil. Add garlic and saute

for 1-2 minutes. (Do not brown.) Add spinach and cook until wilted,

approximately 3-5 minutes. Drain off any remaining liquid.

Meanwhile, clean red bell pepper and cut in half lengthwise. Place

cut side down on broiler pan and brush lightly with olive oil. Broil

until lightly brown on edges. Turn, brush again with olive oil.

Broil until lightly brown.

To serve, spoon spinach into red pepper shells. Sprinkle with cheese.

I had this side dish this weekend in an Italian restaurant in Pismo

Beach, California called Rosa's. I was so impressed with it's unique

combination of flavors, I had to recreate it at home. It is very

quick and easy to prepare.

Notes:

Instructions:

Yield: 5 servings

4 sl Thick bacon, diced

2 c Yellow onion, peeled & chop

2 Eggs, well beaten

1 c Sour cream

1 T All-purpose flour

1/2 t Salt

1/4 t Black pepper, freshly ground

1 9" pie shell, unbaked

Preheat the oven to 400 degrees.

Saute' the bacon just until clear. Drain most of the fat from the

pan. Add the onions and saute' until they are clear. Do not brown

them. Set aside and cool.

Beat the eggs and sour cream together in a medium-sized bowl.

Sprinkle the flour over the top and beat it in. Stir in the salt and

pepper.

Prick the bottom of the pie shell several times with a fork. Spread

the onions and bacon over the dough in the pie pan. Pour the sour

cream mixture over the top.

Bake for 15 minutes. Reduce heat to 350 degrees and bake for another

15 minutes or until pie is nicely browned. Serve hot.

(From The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith)

Notes:

Servings :6

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

24 whole giant shells

1 tablespoon vegetable oil

1 10 oz pkg frozen spinach -- chopped

1 small onion -- minced

2 tablespoon butter -- melted

1 pound cottage cheese

1 egg -- beaten

1 1/2 teaspoon salt

1 1/4 teaspoon black pepper

30 ounces tomato sauce

1 cup mozzarella cheese -- shredded

Instructions:

Cook shells in boiling, salted water for 9 minutes, drain. Gently toss

shells in o

l and reserve. Thaw spinach and drain, squeezing out all water.

Saute onion in butter until soft. Stir in spinach. Remove to a

bowl. Add cottage c

eese, egg, onion, salt and pepper. Fill each shell with mixture. Pour

half of sauce int

a 9 x 13 inch baking dish. Arrange stuffed shells in dish and cover

with remaining sau

e. Bake at 350 degrees for 30 minutes. Sprinkle with Mozzarella cheese

and return to ov

n until cheese is melted and bubbly, about 3 minutes.

Notes:

Instructions:

Yields 6 Servings

2 Pkgs Frozen Spinach, Thawed 1/2 Cup Parmesan, Grated

1 Large Onion, Chopped 1/4 Cup Parsley

1/2 lb Mushrooms, Sliced 1 tsp Oregano, Ground

Olive Oil 1/4 tsp Rosemary, Dried

1 clove Garlic, Minced 24 Sheets Phyllo

6 Eggs Pepper

1/4 lb Butter, Melted

1/2 lb Mozzarella, shredded

Preheat oven to 375 degrees.

Rinse, separate and chop spinach.

Squeeze out excess water.

Saute chopped onion, sliced mushrooms and minced garlic in olive oil

until

tender.

Set aside.

Beat eggs with cheese.

Add spinach and melted butter.

Mix thoroughly.

Stir in onion, mushrooms and garlic.

Add seasonings.

Blend well.

Grease a (9") pie pan and form a bottom crust of phyllo dough.

Pour in filling.

Form a top crust of phyllo dough.

Cut several vent slashes in the top crust and bake for 50 minutes.

Serve hot.

Notes:

Servings :16

Time to prepare :720 minutes

Origin :Jo Anne Merrill

Ingredients:

four 1-pint canning jars

7 pounds green tomatoes

1 cup coarse salt -- non-iodized

4 cups cider vinegar

2 cups sugar

4 teaspoons whole cloves

4 teaspoons mace -- whole

2 cinnamon sticks

Instructions:

* You will need 1 gallon sliced tomatoes for this recipe; about 7

pounds of green tomat

es are sufficient.

1. Wash, remove stem ends and slice enough tomatoes to yield 1

gallon.

2. Place half the sliced tomatoes in a large bowl, sprinkle with

1/2 cup coarse sa

t, add remaining tomatoes and sprinkle with remaining 1/2 cup salt.

Cover and set aside

overnight.

3. Drain tomatoes very thoroughly; discard liquid. Heat 4 cups

vinegar and 2 cups

ugar to boiling in a heavy saucepan or kettle. Stir until sugar is

dissolved.

4. Make a spicebag by cutting a double thickness of cheesecloth

into a 10-inch squ

re. Place the cloves, mace, and cinnamon, which has been broken into

smaller pieces, on

o the cheesecloth. Tie the corners to secure spices from becoming

loose.

5. Add spice bag to hot vinegar mixture; add drained tomatoes and

simmer for 10 mi

utes.

6. Immediately pack into drained, sterilized jars; seal tightly.

Yield: About 4 pints pickles.

Notes:

Instructions:

The Pond House

Brownsville, Vermont

Ingredients:

1 cup Arborio rice

1/2 cup white wine

3 cups hot chicken broth

small onion

clove garlic

2 T. olive oil

1-2 oz. gorgonzola cheese

1 large portobello mushroom

1 T. freshly grated Parmesan cheese

Saute chopped onion and garlic in oils until soft, add rice and stir

1-2

minutes. Add wine and stir until absorbed over

medium heat. Add hot broth 1/2 cup at a time making sure it is

absorbed

before adding more stirring constantly, should take

about 20 minutes. Add crumbled gorgonzola at end, stirring to mix.

While risotto is cooking coat mushroom with oil and grill on each side

5-8 minutes. Cut in slices and arrange on top of

finished risotto - sprinkle with Parmesan.

Makes 2 servings.

Notes:

Servings :4

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

6 cups eggplant -- peeled and cubed

1 green bell pepper -- chopped

1 large onion -- chopped

1 tablespoon margarine

1 1/4 teaspoon basil

2 tomatoes

salt -- to taste

pepper -- to taste

Instructions:

1. Peel and cube eggplant to make about 6 cups. Mix with the chopped

green pepper

nd chopped onion.

2. Cut 3 pieces of heavy-duty foil about 12 x 18 inches. Divide

the eggplant mixtu

e evenly on foil. Place 1 teaspoon margarine on mixture; sprinkle with

basil, or if pre

erred use chopped fresh basil. Close foil tightly.

3. Place foil packs on grill 3-4 inches from heat; cook for about

35 minutes.

4. Chop tomato and place on another piece of foil. Close foil and

place on grill t

e last 15 minutes of eggplant cooking time.

5. Remove vegetables from foil; blend together in large bowl.

Season to taste with

salt and black pepper.

Notes:

Servings :6

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

12 mushrooms

2 green bell peppers

1 red bell pepper

1 pint cherry tomatoes

2 onions -- * see note

1 eggplant

3 zucchinis

1 1/2 cup olive oil

1 1/2 cup lemon juice

salt -- to taste

black pepper -- to taste

Instructions:

* Use a sweet onion such as Vidalia, Imperial Sweet or use an onion

such as Bermuda.

1. Prepare vegetables. Clean mushrooms and remove stems, seed

peppers and cut into

bite-sized chunks, peel onions and cut into chunks, remove stems from

cherry tomatoes,

lice zucchini into thick slices, cut eggplant into chunks.

2. Use 6 metal skewers about 6-8 inches long. Thread vegetables

onto skewers, alte

nating according to color for a nice presentation.

3. Brush with a marinade of the olive oil, lemon juice, salt and

pepper. Grill 4 i

ches from hot coals, turning and basting frequently. Cook for about

12-15 minutes.

Notes:

Servings :10

Time to prepare :60 minutes

Origin :Suzy Crofton of Montparnasse, Naperville, IL

Ingredients:

3 3/4 cup chicken stock

1 packet gelatin

1 bunch basil

2 zucchini

1 eggplant

2 yellow squash

8 shiitake mushrooms

2 red bell peppers -- roast, peel, seed

2 yellow bell peppers -- roast, peel, seed

4 artichoke hearts -- cooked

8 sun-dried tomatoes -- chopped,reserve oi

Instructions:

STEP ONE:

In a saucepan, heat the chicken stock until boiling, add the gelatin

packet, and stir.

dd half the basil; remove from heat, cover, and set aside.

STEP TWO:

Slice the zucchini, eggplant, and yellow squash lengthwise in long,

medium-thin slices.

Remove stems from mushrooms. Place all the vegetables (except peppers

and sun-dried tom

toes) on a wire rack on a sheet pan. Season with salt and freshly

ground pepper. Brush

iberally with good quality olive oil and grill. After grilling, return

to wire rack to

ool. Sprinkle rest of basil over them at this time.

STEP THREE:

Line a terrine mold with plastic wrap, leaving some extra wrap hanging

over the edges.

eginning with the yellow peppers, layer the vegetables to alternate

color and texture.

lice artichoke hearts and layer in middle on top of mushrooms.

Sprinkle with the choppe

sun-dried tomatoes. In between each layer pour some of the

basil-gelatin mixture. Fini

h the terrine with the yellow pepper and pour any remaining liquid on

top. Cover terrin

with the overhanging plastic and weight to compress the vegetables.

Chill for several

ours.

STEP FOUR:

Invert onto a cutting board and slice with an electric knife for best

results. Garnish

ith a drizzle of sun-dried tomato oil and a basil leaf.

Notes:

Servings :4

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

3 medium potatoes -- peeled

1 onion

2 tablespoon bacon fat

3 3/4 cup cheddar cheese -- shredded

salt -- to taste

black pepper -- to taste

Instructions:

Cut potatoes into paper thin slices and pat dry in a towel. Slice

onion very thin.

Heat half of bacon fat in a heavy frying pan and fill pan with

alternate layers of pota

oes, onion, and cheese, finishing with potatoes. Sprinkle each layer

with salt and pepp

r. Dot the top layer of potatoes with remainder of bacon fat. Cook

over moderate heat u

til potatoes are almost tender. Turn them carefully onto a platter,

slip it, top side d

wn, back into the pan and continue cooking until done. To serve, cut

into wedges.

Notes:

Instructions:

I call them calico beans.

1 pound hamburg

1 very large onion

1 - 15 oz. can red kidney beans

1 - 15 oz. can butter beans

1 - 15 oz. can northern beans

1 -15 oz. can baked beans

1 cup ketsup

3/4 c. brown sugar

1 1/2 tsp. vinegar

2 bacon slices (fried and crumbled)

Fry hamburg until brown and crumbly. Add remaining ingredients and

put

into a crock pot and let simmer all day. Very good!

Put all in crock pot and let simmer all day.

Notes:

Instructions:

(Made with Boiled Potatoes)

Ingredients:

4 or 5 medium-size boiled potatoes, peeled and cut in 1/8-slices

4 tablespoons butter

Salt and freshly ground pepper

Melt the butter in a heavy skillet. Add the potatoes and cook slowly

to

brown on one side. Shake the pan gently two or three times. When they

are

nicely browned on one side, turn them carefully with a spatula and

brown on

the other. Season to taste and serve in a heated dish.

Notes:

Instructions:

FROM:Women's Day encyclopedia of Cookery

about 5 cups (two 1 pound, 4 oz cans) red kidney beans

2 teaspoons DRY mustard

1 red hot pepper

dash of cayenne

bay leaf

2 garlic cloves, minced

1 onion, diced

1/2 cup bacon fat

1/2 cup sweet pickle juice

2 tablespoons vinegar

1/4 cup strong coffee

6 slices of bacon.

Pour beans into 2 quart casserole. Mix mustard, seasonings, and onion

with

vacon fat, pickle juice, vinegar and coffee. Pour over beans. Bake in

preheated moderate oven (350 degF.) for 45 minutes. Garnish with

cooked

bacon slices. makes 6-8 servings.

Notes:

Instructions:

Yield: 5 Servings

500 g Dry navy beans

1 lg Onion; roughly chopped

300 g Smoked belly of pork

6 tb Maple Syrup

80 ml Molasses

1 1/2 ts Dry mustard

1 1/2 ts Ground ginger

2 ts Salt

1/4 ts Black pepper

Hot water

Soak beans overnight in a saucepan. In the morning, add more water

if

necessary to cover, and parboil beans for 10 minutes. Then run cold

water through beans in a colander or strainer. Cut pork jowl in

one-inch cubes, leaving skin on. The quantity of the pork may be

decreased if desired without affecting flavour.

Put the chopped onions with half of the cubed pork on the bottom of

the bean pot (a traditional stoneware 2-3 quart pot is perfect). Put

beans in pot and cover with the rest of the pork. Mix other

ingredients with hot water and pour over the beans. Add enough water

to make level with the beans. Bake in a 300 F. oven for 6 hours,

adding water from time to time if necessary to prevent the beans

from

drying out.

Recipe synthesised by IMH from recipes by John Hartman (Indianapolis

Notes:

Instructions:

1 lb. (250 g) dried beans; I prefer great northern, but navy, pea,

Jacob's cattle, or soldier beans are all used

6 cups water (about 1 1/2 litre)

2 bay leaves, crumbled

2 teaspoons (10 mL) salt

6 tablespoons (30 mL) dark molasses (treacle)

1/2 teaspoon (2 1/2 mL) mustard powder

1 small onion, peeled, left whole

1/4 lb. (125 g) salt pork OR moderately-fat stewing beef (optional;

for vegetarian dish, substitute 1 tablespoon [15 mL] cooking oil)

Soak beans in water at least overnight: longer is better. Drain,

cover with fresh water, add bay leaves, bring to a boil, reduce heat,

and simmer until *very* tender, about two hours. If beans are not

tender before other ingredients are added, they will never become so!

While beans cook, slash the piece of pork from the meaty side toward

the rind, but do not cut all the way through. (If using beef, cube.)

Preheat oven to 325 degrees F (160 C). Bring tea kettleful of water

to a boil. Drain beans when done, and pour half into a bean pot or

any heavy casserole, preferably one with a tight cover (you may use

tightly tucked aluminum foil in place of a cover). Add all other

ingredients, the rest of the beans, and cover with boiling water.

Bake covered about seven hours, then uncover, pull pork (if using) to

surface so it can brown, and bake uncovered another hour.

Special notes: if bean pot or casserole is not really, really

tight, you may have to add a bit of water as the pot bake the first

seven hours; water should be just visible at the top of beans, not

flooding it.

Traditional for Saturday night with Boston brown bread, cole slaw,

and hot dogs. Traditional reheated for Sunday morning breakfast with

codfish balls. Many like to serve it with tomato catsup or the chili

sauce of the tomato variety.

Freezes wonderfully; even though there are only two of us at home

now I usually make this in 2 pound lots (double the recipe above) and

have little tubs of it in the freezer.

Notes:

Instructions:

2 pounds russet (baking) or Yukon Gold potatoes

1 large egg, beaten

1 medium onion

Salt & freshly ground pepper to taste

1/2 cup chopped scallions, including the green part

Vegetable oil for frying

1. Peel the potatoes and put in cold water. Using a grater or a food

processor coarsely grate the potatoes and onions. Place together in a

fine-mesh strainer or tea towel and squeeze out all the water over a

bowl. The potato starch will settle to the bottom; reserve that after

you have carefully poured off the water.

2. Mix the potato and onion with the potato starch. Add the

scallions, egg, and salt and pepper.

3. Heat a griddle or non-stick pan and coat with a thin film of

vegetable oil. Take about 2 tablespoons of the potato mixture on the

griddle, flatten with a large spatula, and fry for a few minutes until

golden. Flip the pancake over and brown the other side. Remove to

paper towels to drain. Serve immediately. You can also freeze the

potato pancakes and crisp them up in a 350-degree oven at a later

time. Makes 2 dozen pancakes.

-- If you want a more traditional and thicker pancake, you can add

an extra egg plus 1/3 cup of matzah meal to the batter.

* From Jewish Cooking in America by Joan Nathan. Published by

Alfred A. Knopf, Inc.

Notes:

Instructions:

Recipe By : Smoke & Spice

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound navy beans -- dried w/ water to cover

6 cups water

1 teaspoon salt

4 slices bacon -- crisp, chopped

1 medium onion -- chopped

2 medium bell pepper -- chopped

1 cup barbecue sauce

1 cup apple cider

1/3 cup dark molasses -- unsulphured

1/4 cup mustard

2 tablespoons cider vinegar

1 cup burnt ends -- shredded (optional)

Soak beans for at least 4 hours in water to cover, then drain.

In a large heavy sauce pan, combine the beans with the 6 cups water.

Bring beans to boil over high heat, and then reduce to a simmer.

Cook slowly, stirring up from the bottom occasionally, for 2 to 3

hours. Stir in the salt after the beans have softened. Add more

water if the beans begin to seem dry. THe beans are ready when they

mash easily but still hold their shape.

Preheat oven to 325F.

In a skillet fry bacon until crisp. Remove the bacon and drain. Add

onion and pepper to the rendered bacon drippings and saute until

soft.

Transfer bacon and onion mixture to a greased Dutch oven or other

baking dish. Mix in remaining ingredients. Bake, covered, for about

1 hour. Uncover and bake for an additional 15 - 30 minutes

NOTES : I didn't use peppers

I added 1/4 cup bourbon

burnt ends optional

Notes:

Servings :8

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup sugar

3 3/4 cup margarine

4 eggs

2 cups sweet potatoes -- grated

2 cups milk

1 cup corn syrup

1 teaspoon vanilla

Instructions:

1. Grate potatoes in food processor or with hand grater.

2. Blend sugar and margarine in bowl. Add well-beaten eggs; mix

thoroughly. Add po

atoes, milk, corn syrup and vanilla; blend.

3. Pour into casserole. Bake in preheated 300-degree oven for 1

hour, or until kni

e inserted in center comes out clean. Serve warm or cold with whipped

cream or ice crea

if desired.

Notes:

Servings :6

Time to prepare :80 minutes

Origin :Elizabeth Powell

Ingredients:

2 tablespoon butter

1 1/2 cup chopped onions

1 cup long-grain brown rice

2 tablespoon orzo

2 cups chicken stock

1 1/4 cup fresh lemon juice

1 tablespoon lemon zest -- grated

Instructions:

In a heavy saucepan, saute onion in butter until soft. Stir in rice

and orzo and c

ok two minutes, stirring to coat rice and orzo with butter. Add

chicken stock and lemon

juice. Bring to a boil, cover, turn heat low, and simmer 50 minutes.

Fluff up rice with

a fork, turn into a heated serving bowl, and garnish with grated lemon

zest.

Notes:

Instructions:

Something I found great for short trips that is sustaining and

delicious.

Lipton ( or store brand) rice or noodle mixes come in easy to pack

bags. We usually take a variety with us and cook them up with powdered

milk and butter flavored Crisco sticks (no refridgeration needed, AND

when well packed it will not melt). We usally have jerky or smoked

meat of some kind and add a few additional spices and self dehydrated

veggies .

There is practically an endless variety of combos and flavors. Kicks

the boredom of the same food every night for a week. When driving thru

Wisconsin northbound you can stop at just about any gas station and

get wonderfully smoked and inexspensive meats.

For longer trips we have mixed 2-3 bags of the same flavor into a

larger zip-loc baggies. That saves on what you have to pack out and in

a pinch are reusable.

It's ALOT cheaper and tastier than any of the freeze dried (on sale)

junk I have tasted.

This recipe was submitted by Maggi Mcgee

Notes:

Instructions:

Mike & Lizette Sullivan mliz@net-connect.net

Spinach Souffle

3 pkgs (10 oz each) frozen chopped Spinach (cooked as directed)

1 1/2 pkgs dry onion soup mix (Lipton)

1 Carton (16oz) Sour Cream

1/2 cup Grated cheddar Cheese

Combine spinach, sour cream & dry soup mix, in greased 1 1/2 - 2 quart

casserole. Put cheese on top. Bake 350 degrees 20 minutes.

Notes:

Instructions:

This recipe is one of my favorites. Originally, my husband and I

found it in The Joy of Cooking, but we have altered it somewhat and

find our version of this recipe to be more appealing. This recipe

is perfect for working people, as it is quick and easy.

8 side dish servings

2-3 main dish servings

Ingredients:

2 10-oz. boxes of frozen spinach

2 cans of diced tomatoes, 15 to 16 oz. ea.

1 4-oz. block of feta cheese (we use basil & tomato-flavored)

1 cup Italian bread crumbs

1 onion

Salt and pepper (optional)

Preheat oven to 350 degrees fahrenheit.

Lightly coat loaf pan with butter (we use a 9x13 Corningware).

Be sure to wash your hands first, as this recipe is very hands on.

Take frozen spinach, and boil on the stove until no frozen clumps

remain. Simmer for 2-3 minutes. Pour spinach into strainer, rinse

with cool water. When spinach is no longer hot, squeeze excess

water from spinach. Place spinach in a large mixing bowl. Open

cans of diced tomatoes, strain excess water, then dump tomatoes

into the mixing bowl with the spinach. Add 1 cup of Italian bread

crumbs and juice of 1 onion. (If you do not own a juicer, the

onion can be omitted and still produce a tasty recipe). Crumble

block of feta cheese into the mixing bowl. Salt and pepper may be

added, but are not necessary as the Italian bread crumbs offer a

lot of zest.

Now that all of the ingredients have been added, take your hands

and mush the ingredients together well. Place ingredients in

greased loaf pan, and bake in oven for 35 minutes. Enjoy!

Notes:

Servings :4

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

2 summer squash -- * see note

2 tablespoon low calorie Italian salad dressing

3 tablespoon bread crumbs -- Italian-style

3 tablespoon Romano cheese -- grated

Instructions:

* Use 2 medium yellow summer squash OR zucchini OR medium eggplant.

Cut squash or zucchini into 1/4-inch slices. Place in plastic

bag, add the Italian

dressing and shake to coat thoroughly.

Into a separate bag place the cheese and bread crumbs. Add the

coated vegetables s

ices, close bag, and shake to coat. Using a non-stick pan sprayed with

cooking spray, a

d the vegetables in a single layer. Bake in preheated 450 degree oven

for 5-7 minutes,

ust until tender-crisp.

If using eggplant, slice into 3/4-inch thick slices. Moisten with

the Italian dres

ing, and roll in the cheese-bread crumb mixture. Bake for 5-6 minutes

at 475 degrees, t

rn and bake other side for about 5 more minutes.

Notes:

Servings :4

Time to prepare :25 minutes

Origin :Jo Anne Merrill

Ingredients:

2 medium potatoes -- * see note

3 sprays vegetable cooking spray

paprika -- optional

salt

pepper

celery salt -- optional

Instructions:

* Use 2 unpeeled and scrubbed potatoes, baking size.

Cut potatoes in half lengthwise. Slice each half into lengthwise

wedges with some

eel on each piece. Soak in cold water for 20 minutes. Drain and dry

potatoes. Spray coo

ie sheet with cooking spray. Place potatoes into plastic bag or large

plastic bowl with

tight fitting lid. Add oil and shake to coat the potatoes.

Arrange potatoes in single layer on cooking sheet. Bake in

preheated 450-degree ov

n for about 20 minutes, stirring occasionally. To season, sprinkle

with salt, pepper an

your choice of paprika or celery salt. Reduce salt if using celery

salt.

Also good sprinkled with chili powder just before end of cooking

time.

Notes:

Instructions:

Yields 6 Servings

1 Onion, Chopped 1 tsp Celery Seed

1 Tbls Oil 1 tsp Dill Weed

2 Cloves Garlic, Chopped 2 tsp Salt

1 1/2 tsp Paprika 1/4 tsp Black Pepper

1/2 Cup Pinto Beans 1 Vegetable

Bouillon

1/2 Cup Great Northern Beans Cube

1/2 Cup Kidney Beans - Carrots & Other

1/2 Cup Red Lentils Vegetables To

Taste

5 Cups Water

1 Bay Leaf

Soak the beans overnight in cold water to cover.

Drain.

Set aside.

Saute the onion and garlic in oil and paprika until tender.

Combine with all the other ingredients, beans, vegetables and

seasonings in

the slow cooker.

Cover.

Cook on HIGH for 4 hours.

~~~ Deborah Madison

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cups heavy cream

2 tablespoon mint -- chopped

16 new potatoes

salt -- to taste

white pepper

Instructions:

1. Put the cream and mint leaves into a small HEAVY pan and simmer

until cream is

educed to half.

2. Wash and scrape new potatoes. Place in a pan with enough water

to cover, add sa

t, and boil for 15 minutes or until just tender. Drain and pierce each

potato in 1 or 2

places so cream can be absorbed.

3. Sprinkle with salt and pepper. Pour minted sauce over and

serve immediately.

This recipe can be doubled.

Notes:

Instructions:

4 Slices bacon, cut in 1/2" pieces

1 cup diced onion

1 clove minced garlic

2-3 Tbsp. chili powder

1 tsp. cumin

1 16oz. can whole tomatoes, undrained

1 16oz. can red kidney beans, undrained

1 16oz. can black beans, drained and rinsed

1 can whole kernel corn, undrained

4 oz. monterey jack cheese with jalapino peppers, coarsely shredded

In large dutch oven, cook bacon till crisp; remove with slotted spoon

to

paper towel.

Saute onion and garlic in drippings until softened, about 5-8 min.

Stir

in chili powder and cumin; cook 1 min. Add tomatoes with liquid, both

beans, and corn. Bring quickly to boil. Simmer 10 min. Just before

serving add 1/2 the cheese and stir. Top with remaining cheese and

bacon.

Notes:

Ingredients:

Instructions:

(recipe courtesy of Curtis Aikens)

2 tablespoons olive oil, divided

1 large shallot, finely chopped

2 pounds portobello mushrooms, finely chopped

1/2 cup button mushrooms (roughly chop)

2 garlic cloves, minced

1/2 cup carrots, minced

1/4 bunch of Italian parsley, washed, stems removed, finely chopped

2 cups fresh bread crumbs (about 3 slices)

1 egg

1 1/2 tablespoons balsamic vinegar

Salt and pepper to taste

4 ounces Stilton cheese, crumbled

Hamburger buns

In a small saute pan over medium heat 1 tablespoon olive oil and

saute shallot until translucent. Add

mushrooms, garlic, carrots and saute for 10 to 15 minutes, until

most of the liquid from mushrooms has

evaporated. Remove from heat and pour mixture into a large bowl. Let

cool. Stir in parsley, bread crumbs,

egg, balsamic vinegar and salt and pepper to taste. The mixing spoon

should stand in the mixture if not, add

more bread crumbs.

Preheat oven to 400 degrees F.

Shape mushroom mixture into 4 burgers. Heat remaining oil in a large

saute pan over medium high heat and sear until golden on both sides.

Crumble cheese over the top and place pan in oven for 15 minutes

until lightly browned. Remove each burger to a bun and serve with

traditional garnish of sliced onion, tomato and fries.

Yield: 4 burgers

Notes:

Servings :6

Time to prepare :40 minutes

Origin :David Leo Banks of Harry's Savoy Grill, Wilmington, DE

Ingredients:

1 pound Kennett Square mushrooms -- minced very

1 1/2 ounce shallots -- minced

1 1/2 ounce onions -- minced

3 ounces white wine

1 bay leaf

2 ounces heavy cream

1 pinch salt -- to taste

1 pinch white pepper -- to taste

2 tablespoon butter

2 tablespoon flour

Instructions:

STEP ONE: Prepare the Beurre Manie--

To make Beurre Manie, rub 2 tablespoons butter and 2 tablespoons flour

together in your

hands to form small balls.

STEP TWO:

Mince the mushrooms very fine. Combine all the ingredients, except the

Beurre Manie, an

boil until almost dry. Remove from heat and stir in the Beurre Manie

to thicken the mi

ture. WARNING: Do not allow the mixture to boil after you have added

the Beurre Manie t

it.

Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that

name in this cookboo

).

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Suzy Crofton of Montparnasse, Naperville, IL

Ingredients:

2 tablespoon good quality curry powder

4 ounces grapeseed oil

2 large Idaho potatoes -- peeled

4 artichoke hearts

1 1/2 pound sliced mushrooms -- brushed clean

6 ounces goat cheese

2 tablespoon unsalted butter

1 fresh tomato -- chopped

Instructions:

CHEF'S NOTE:

The word "napoleon" in this recipe refers to the technique of layering

ingredients betw

en thin, crisp layers--in this case, potatoes.

STEP ONE: Prepare the Curry Oil--

Combine curry powder and grapeseed oil. Allow to infuse for a few days

and then strain

nd store in a plastic squeeze bottle.

STEP TWO: Prepare Artichoke Hearts--

Turn artichokes to get hearts. Cook hearts in acidulated water until

tender. Cool in wa

er in which they were cooked. Before sauteing, remove from water, pat

dry, and slice ho

izontally. Put 1 tablespoon butter in frying pan and gently saute

artichoke hearts, sea

on with a little salt and pepper. Reserve in a warm place. Do the same

with the mushroo

s.

STEP THREE: Prepare Potato Layers--

Preheat oven to 350 degrees F. For the potato layers, use a mandoline

or a chef's knife

to julienne the potatoes. Toss in a bowl with a little salt and pepper

and vegetable oi

. Fill 12 tartlet molds equally with potatoes, 3 layers for each

napoleon. Put on a bak

ng sheet and cook at 350 degrees, watching closely for doneness.

STEP FOUR: Assemble--

Place goat cheese in a metal bowl over hot water and smooth with a

rubber spatula. Take

cooked potato layers out of molds, place flat side-down on baking

sheet, and spread a l

ttle goat cheese on each one, using up all the cheese. Divide

artichoke hearts and mush

ooms evenly onto 8 layers. Place baking sheet in oven just to warm

ingredients. Have 4

arm plates ready.

Remove pan from oven and, using a spatula, assemble napoleons,

inverting the layer of p

tato with goat cheese only for the top. Gently press down on each one

and transfer to w

rm plate. Decorate with curry oil and chopped tomato.

Notes:

Instructions:

2 cups dried black-eyed peas, soaked overnight, and drained

3 slices bacon

1 jalapeno or other hot pepper, chopped

1 red onion, chopped

1/2 cup celery, chopped (about 2 ribs)

3 slices bacon, fried, drained on paper towels, and crumbled

1 cup uncooked rice

3 green onions or scallions, chopped

8 cups chicken stock

salt

freshly ground black pepper

This dish is an important "traditional" dish that is served on New

Year's Day to guarantee a long life. It combines what is usually on

hand -- cooked black-eyed peas (which some say are fixed in

memory of Confederate soldiers who died in the War Between the

States) and cooked rice. Chilled and dressed with a vinaigrette, it's

a

very special salad.

Place the peas, bacon, hot pepper, red onion, celery, and salt and

pepper to taste into a large pot. Cover with the chicken stock.

Bring

to the boil, reduce the heat, and cover and simmer until the peas are

tender, about 1 1/2 to 2 hours. Add additional water as needed.

Drain the peas, reserving the liquid. Discard the bacon. With the

reserved liquid (about 3 cups), cook the rice in a small pot, covered,

until the liquid is absorbed and the rice is tender, about 20 to 25

minutes. Fluff with a fork. Mix together the peas and rice. Place

in

a large serving bowl and sprinkle with the chopped green onions and

crumbled bacon. Serves 6 to 8.

* From Nathalie Dupree's Southern Memories. Published by Clarkson

Potter Publishers in New York.

Notes:

Servings :6

Time to prepare :240 minutes

Origin :Elizabeth Powell

Ingredients:

1 pound red kidney beans -- dried

1 1/2 pound salt pork

1 whole onion -- chopped

2 cloves garlic -- chopped

1 1/4 cup celery -- chopped

1 quart ham or beef stock

1 1/2 teaspoon Tabasco sauce

1 teaspoon salt

1 whole bay leaf

1 1/4 teaspoon thyme

3 cups rice

Instructions:

Soak beans in water overnight. Drain. In a Dutch oven, brown salt

pork. Add onions

garlic, and celery and saute for 3 minutes. Add beans, stock, Tabasco

sauce, salt, and

herbs. Simmer 3 hours or until beans are tender. Add water when

necessary during cookin

; water should barely cover beans at end of cooking. Remove 1 cup

beans and mash to pas

e. Add mashed bean paste back to beans; stir until liquid is

thickened. Serve over hot

ice.

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Jo Anne Merrill

Ingredients:

3 3/4 pound noodles -- thin

2 tablespoon olive oil

2 tablespoon butter -- or margarine

2 tablespoon scallions -- chopped

1 tomato -- diced

salt -- to taste

pepper

Instructions:

1. Dice the fresh tomato. Should have 1/4 cup or more.

2. Bring a large pot of water to a rapid boil; add salt if

preferred. Drop in the

oodles, keeping water boiling rapidly. Cook 2-3 minutes or until

tender. DO NOT overcoo

. Drain well and set aside.

3. Using same large pot, place the olive oil, margarine and

shallots over medium h

at. Cook only until wilted; add tomatoes and cook about 40 seconds.

Salt and pepper the

mixture to taste. Add the drained noodles and blend well. Serve

immediately.

Notes:

Instructions:

[recipe] [what I made]

1 lb. great northern or small 2 lbs mixed beans - Great Northerns,

white beans Romans, and random mix.

1 tsp salt (omitted)

1 tsp dry mustard 2 tsp dry mustard

1/2 tsp fresh ground black pepper 1/2 tsp black pepper from a bottle

dash of hot sauce 1 heaping tsp hot chili condiment

1/2 cup chopped onion 1 1/2 cup coarse chopped onion

1/4 cup molasses or honey 1/2 cup (scant) honey

1/4 cup brown sugar 8 tsp white sugar

1/4 cup cider vinegar 1/2 cup white vinegar

Presoak beans. Drain. Combine dry ingredients and mix with beans;

stir

in other ingredients. Pour into 1 1/2 qt. or 2 qt. baking dish or

bean

pot. [Obviously, if you double the recipe like I did, you'll need a

bigger pot :-] Pour in boiling water to cover. Cover. Bake at 300

degrees

for 6 hours; add a bit of boiling water if needed. (Crock-pot method:

cook

on low 8-10 hours.)

Comments: I just dumped everything on top of the beans and stirred

them;

then covered them with hot tap water. They took a lot longer than 10

hours to cook, but that might have been due to too-low heat on the

crockpot.

(Also, reportedly vinegar and other acid substances need to be added

at the

end of cooking else they'll make the beans tough.)

These beans were *really* good. The caramelized onions were even

better.

I've enjoyed the beans plain, with barbecue sauce, and with spinach

and

corn added.

Notes:

Instructions:

Recipe By : Lou Jane Temple

Serving Size : 1

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 vidalia onions

1/2 cup raisins

butter

olive oil

kosher salt

sugar

Peel, split and slice onions. In a tablespoon each of oil and butter,

slowly saute onions. When they are soft and translucent, add 1 tsp.

kosher

salt and sugar and continue simmering until the onions reach a light

brown

caramel color. Stir every five minutes or so. This will take 30

minutes to

1 hour, depending on your heat source. Add raisins.

Notes: Any sweet onion may be used: Vidalia, Walla-Walla, Ososweet, or

Texas 10/30. Serve as a garnish for soups, stews, grilled meat or

chicken.

*Recipe from REVENGE OF THE BARBEQUE QUEENS, a culinary mystery by Lou

Jane

Temple with Heaven Lee, chef, "Cafe Heaven". Pat Hanneman (ed) 9/98

MasterCook

Notes:

Servings :8

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

3 cups onions -- sliced

2 tablespoon butter

1 pound cottage cheese

1 1/4 cup heavy cream

1 9 inch pie crust

salt

pepper

cayenne

Instructions:

Saute onions in butter until soft. Blend cottage cheese with cream and

season to t

ste. Pour into pie shell. Spread onions over cheese. Bake at 400

degrees for 15 minutes

Notes:

Servings :6

Time to prepare :10 minutes

Origin :Jo Anne Merrill

Ingredients:

3 pounds broccoli

2 teaspoons sesame oil

2 teaspoons rice vinegar

1 tablespoon sesame seeds

black pepper -- to taste

Instructions:

Remove tough stems from broccoli; wash, then cut heads into flowerets.

Steam for 7

8 minutes, or until broccoli is tender but still crisp.

Mix sesame oil with vinegar in a serving bowl. Add steamed

broccoli and mix gently

to coat. Sprinkle with sesame seeds and black pepper.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Vince Tyler of Carlucci in Rosemont (Chicago), IL

Ingredients:

1 tablespoon olive oil

1 1/2 tablespoon garlic -- pureed

1 tablespoon fresh sage -- chopped

4 cups chicken stock

1 1/2 pounds red ripe tomatoes

1 pinch salt

1 pinch black pepper

9 ounces stale coarse bread -- cut in 1/2" cubes

Instructions:

Heat olive oil in saucepan. Add garlic and sage, saute lightly. Add

chicken stock and t

matoes. (If using fresh tomatoes, be sure to peel, seed, and dice

before adding.) Bring

to a boil, lower heat. Add salt, pepper, and bread. Simmer until

thick. Serve hot or ch

lled.

Notes:

Instructions:

Serves 4 to 6

6 tablespoons butter

1/2 cup green onions, dice to pea-size

5 pounds baby peas (about 5 cups shelled)

1 cup unsalted chicken stock

1 cup paper-thin julienned prosciutto

2 tablespoons minced green onions, white part only

1. Melt butter in sauté pan over moderately low heat. Add

diced green onions and cook 2 minutes.

2. Add peas and stock; cook until peas are just tender (5 to 8

minutes). Stir in prosciutto and remove from heat. Top with minced

green onions; serve immediately.

Per serving: 432 calories, 29 g protein, 28 g carbohydrates, 23 g

fat, 86 mg cholesterol, 786 mg sodium, 10 g fiber. Calories from fat:

48 percent.

Notes:

Servings :4

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

10 ounces frozen spinach -- 1 pkg.

1 1/2 cup chicken broth

1 tablespoon all-purpose flour

1 1/4 teaspoon garlic salt

1 1/4 teaspoon lemon pepper

1 1/2 teaspoon oregano

1 1/4 cup chopped tomatoes

2 tablespoon green onions -- thinly sliced

1 1/4 cup pine nuts -- toasted, * see note

Parmesan cheese -- ** see note

1 tablespoon yogurt

1 tablespoon mayonnaise

Instructions:

* You can substitute sunflower kernels or chopped almonds for the pine

nuts if desired.

** A sprinkle of Parmesan cheese if using this sauce for pasta, or a

mixture of yogurt

nd mayonnaise if using as a sauce for grilled chicken or fish.

PESTO: Place frozen spinach in microwave on microwave-safe dish. Cover

with vented plas

ic wrap and thaw several minutes on high. Break up center with fork.

Drain spinach, pressing out excess moisture. Place in food

processor; add chicken

roth, flour, garlic salt, lemon-pepper seasoning and oregano. Puree

this mixture. Pour

ack into microwave bowl. Cook on high for 2 minutes. If cooking on

stove, cook and stir

until thickened. Add tomatoes, green onion and pine nuts; heat

through.

Toss this with pasta and sprinkle with Parmesan cheese. If using

as a sauce for gr

lled chicken or fish, mix the mayonnaise and yogurt with the pesto.

Yield: About 1-1/2 cups

Notes:

Servings :8

Time to prepare :70 minutes

Origin :Jo Anne Merrill

Ingredients:

6 boiled potatoes -- diced, peeled

6 hard-boiled eggs -- sliced

1 onion -- chopped

3 cups white sauce

1 cup bread crumbs

3 tablespoon margarine

salt -- to taste

black pepper -- to taste

Instructions:

1. Prepare cooked potatoes by peeling and dicing. Slice hard-boiled

eggs; chop oni

ns.

2. Prepare thin white sauce. In a heavy skillet, melt 6

tablespoons margarine; ble

d in 3 tablespoons flour with a wire whisk. Slowly pour in 3 cups

milk, stirring consta

tly. Cook for 2 minutes.

3. In a 2-quart casserole, layer potatoes, eggs, onions and salt

and pepper to tas

e. Make 3 layers. Pour hot white sauce over the top and sprinkle with

bread crumbs whic

have been mixed with melted margarine. Bake in 350-degree oven for 1

hour.

Notes:

Instructions:

Makes 12 to 15 cakes

Serves 4

Crisp and golden on the outside, moist and tender on the outside,

moist and

tender on the inside, these delicious griddle cakes couldn't be easier

to

make. The potatoes are precooked, so the cakes cook quickly, and the

skillet

or griddle top needs very little oil. Keep the first batch of cakes in

a

warming oven while you make the remaining cakes. Serve with a generous

spoonful of creme fraiche.

Ingredients:

2 pounds Russset potatoes

3 scallions, both white and green parts, thinly sliced

1/2 teaspoon salt

1/8 teaspoon pepper

1 egg, beaten

2 tablespoons *creme fraiche plus 1/2 cup to garnish

1 ounce smoked mozzarella cheese, grated, about 1/2 cup

Light vegetabale oil for cooking the cakes

Boil the potatoes in their skins for about 20 minutes, until they're

still a

little firm and not completely cooked through. Cool and peel the

potatoes,

then grate on the largest hole of a grater or in a food processor.

Toss the

potatoes and the scallions together and add the salt and pepper. Beat

the

egg and creme fraiche together; mix into the potatoes. Add the cheese

and

mix them together.

Form into little cakes about 3 to 4 inches in diameter and 1/2-inch

thick.

Cook in a lightly oiled skillet or on a griddle top over medium heat,

allowing the first side to turn crisp and golden before turning the

cakes

over, about 4 to 5 minutes. Flip the cakes and cook for another 4 to 5

minutes.

*CREME FRAICHE

Unlike sour cream, which breaks or curdles when added to acidic

ingredients,

creme fraiche remains silky. Try it as a soup garnish or add a

spoonful to

pastas, risottos, and stews.

Allow about 36 hours for the cream to thicken and develop flavor.

To make 2 cups of creme fraiche, pour 2 cups heavy cream into a jar or

plastic container, add 1 scant tablespoon cultured buttermilk, and

whisk or

stir the mixture together. Place the container on an upper shelf in a

warm

part of the kitchen or on top of the refrigerator. Leave the container

ajar

to help the culture grow. The cream will thicken after 24 hours, and

it is

usable at this point, but it is better to allow another 12 hours for

the

flavor to develop fully. Cover the container and refrigerate as you

would

sour cream. The creme fraiche will keep for several weeks. Reserve 1

tablespoon creme fraiche to make your next batch .... to keep it

going,

alternate the creme fraiche starter with buttermilk to freshen the

culture.

Notes:

Instructions:

Title: Potato Latkes (Potato Pancakes)

Categories: Vegetables, Holidays

Yield: 4 Servings

6 md Potatoes

1 sm Onion

1 ts Salt

1 Egg

3 tb Flour or Matza Meal

-=OR=- Bread Crumbs

1/2 ts Baking Powder

Wash, pare and grate raw potatoes. Strain but not too dry, and

use

juice for soup or sauce. If juice is retained, a little more flour

will be needed for thickening. Grate and add the onions; add salt

and

the egg. Beat well. Mix reamining ingredients and beat into

potatoes; mix well. Drop by spoonfuls into hot fat that is deep

enough to almost cover the cake. Brown on both sides. Drain on

absorbent paper. Serve with applesauce, if desired.

Notes:

Servings :5

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

2 tablespoon all-purpose flour

1 teaspoon salt

1 1/4 teaspoon double-acting baking powder

1 1/8 teaspoon black pepper

6 potatoes -- 2 pounds

2 eggs

1 teaspoon grated onions

Instructions:

1. Mix flour, salt, baking powder and pepper together; set aside.

2. Wash, peel and finely grate 6 medium potatoes; set aside.

3. Beat eggs and grated onion well. Blend flour mixture into

eggs.

4. Pat the grated potatoes dry with paper towels; add to egg

mixture and mix thoro

ghly.

5. Melt shortening (or oil) to a depth of 1/4 to 1/2 inch in a

heavy skillet. When

oil is very hot begin cooking pancakes. Use about 2 tablespoons of

batter for each panc

ke. Cook a few at a time; do not crowd. Cook over medium heat until

brown and crisp on

ne side. Turn and cook other side. Turn only once.

Yield: About 20 pancakes.

Notes:

Instructions:

24 new potatoes

2 Tbs olive oil

1/4 C minced onion

6 pieces turkey bacon

12 oz fat free sour cream

1/4 tsp minced garlic

1/2 tsp finely chopped parsley

salt and pepper (according to taste)

3 chopped scallions ( green tops only)

1 C shredded low-fat cheddar cheese

salt and pepper

Clean the potatoes, wash them well, the skins stay on. Boil them for

about 10 minutes, then drain and rinse with cool water. Let them sit

and cool. While they're cooling, heat 1 Tbs of the oil in a skillet

and saute the onions until they're clear, then set them aside. Cook

the bacon in the microwave on a paper towel line plate until crispy

and set this aside also. When the potatoes are cool, carefully cut

them in half. Take a melon baller and scoop about 3/4 of the insides

out into a large mixing bowl. Add the sour cream, garlic, parsley,

onions, salt, and pepper and mix well. Preheat your oven to 350.

Brush the outsides of the potato skins with the remaining oil and put

them upside down on a baking sheet. Cook them for 10 to 15 minutes or

until the outside is slightly crispy. Fill the skins with enough of

the mixture to mound it up, usually 2 Tbs. Sprinkle with the cheese,

scallions, and bacon and put back into the oven until the cheese is

melted.

This is a wonderful low fat version of fried potato skins. To make it

faster, I have even substituted a packet of Ranch flavored dip mix or

a package of Lipton onion soup mix for the onions, garlic, and

parsley.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

4 whole potatoes

1 1/2 cup hot milk

2 tablespoon butter -- melted

1 teaspoon salt

1 1/4 teaspoon black pepper

1 1/4 teaspoon nutmeg

2 eggs

2 egg yolks

Instructions:

Boil potatoes until tender. Mash with 1/4 cup milk, butter, salt,

pepper, and nutmeg. B

at eggs and egg yolks together, then beat in remaining milk. Beat egg

mixture into pota

oes until fluffy. Serve at once.

Notes:

Servings :6

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

4 potatoes -- quartered

2 tablespoon butter

1 cup sour cream

4 whole green onions -- sliced

1 1/4 cups cheddar cheese -- shredded

1 teaspoon salt

1 1/8 teaspoon black pepper

paprika -- to taste

Instructions:

Boil potatoes until tender. Mash with butter, sour cream, onions, 3/4

cup cheese, salt

nd pepper. Turn mixture into buttered 1-1/2 quart casserole. Sprinkle

with remaining ch

ese and paprika. Bake uncovered at 350 degrees for 40 minutes.

Notes:

Servings :8

Time to prepare :90 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 pounds eggplant -- peeled & sliced

1 pound zucchini -- sliced

1 large sweet green peppers -- sliced

1 1/2 cups onion -- sliced

3 cloves garlic -- minced

1 1/4 cup olive oil

4 large red ripe tomatoes -- peel, seed, & slice

1 teaspoon basil

1 1/4 cup Parmesan cheese

2 tablespoon bread crumbs

1 tablespoon olive oil

salt

black pepper

Instructions:

Combine eggplant slices, zucchini slices, and green pepper slices in a

large oven-

afe bowl. Sprinkle with 1 tablespoon of salt and pour a quart of

boiling water over the

vegetables. Let stand 10 minutes, drain and pat dry.

In a large skillet, cook the onions and garlic cloves in olive

oil until softened.

Spread onion mixture on the bottom of an oiled shallow 2 quart baking

dish. Arrange hal

the vegetable mixture on top of the onion mixture and spread it with

half the tomato s

ices. Sprinkle the tomatoes with 2 tablespoons Parmesan, 1/2 teaspoon

basil, and salt a

d pepper to taste.

Arrange the remaining vegetables and tomatoes in layers in the

baking dish and sea

on them with 1/2 teaspoon basil and salt and pepper to taste. Sprinkle

with remaining P

rmesan and bread crumbs and drizzle with olive oil. Bake at 400° for

45 minutes.

Notes:

Servings :1

Time to prepare :20 minutes

Origin :Jo Anne Merrill

Ingredients:

1-pint canning jars

1 1/2 pound green beans

6 dill weed sprigs

2 garlic cloves

1 1/4 teaspoon cayenne pepper

1 teaspoon dill seed

3 3/4 cup distilled vinegar

3 3/4 cup boiling water

Instructions:

1. Wash jar in soap and hot water. Rinse in hot water very thoroughly.

Invert to d

ain.

2. Prepare green beans by trimming ends. Bring a large pot of

water to a rapid boi

. Drop in green beans and cook for 2 minutes. Drain well and

immediately run under cold

water to preserve the color.

3. Place 3 dill sprigs (thick stems removed) in bottom of jar.

Add garlic cloves,

ayenne pepper and dill seeds.

4. TIGHTLY pack the jar with green beans, trying to keep them

standing upright for

an attractive presentation.

5. Fill the jar halfway with vinegar, then fill to within 1/2

inch of top with boi

ing water. Seal the jars tightly and let cool, then refrigerate. Wait

at least 24 hours

before serving. Serve chilled.

Notes:

Instructions:

This is good for company.

3lbs frozen spinach

1/2 cup water

2 TBS butter

2 TBS flour

1 cup 1/2 & 1/2 cream

1/2 clove garlic

Heat spinach 5 minutes, rain & press excess liquid out. Chop spinach

finely.

Set aside.

Heat butter & when bubbling stir in flour and simmer at low heat 2 or

3

minutes. Add 1/2 & 1/2 cream and beat with wooden spoon or wire whisk

until

smooth. Add garlic and: Paprika

Beau Monde

OR other seasonings to taste.

Simmer this mixture 5 minutes and then add spinach to sauce.

Notes:

Instructions:

4 oz. medium-wide noodles (2 cups)

2 tbsp. butter or margarine

1 1-lb.-4-oz. can sauerkraut, drained (2 1/2 cups)

Pepper

1/4 lb. packaged process Cheddar cheese slices

Preheat oven to 300 degrees F. Cook noodles as label directs until

barely

tender; drain. Add butter; toss until well mixed. Spread three fourths

of

sauerkraut in 1 1/2 quart casserole or 10"x6"x2" baking dish. Sprinkle

with pepper. Top with noodles, cheese, rest of sauerkraut. Bake,

covered,

1 hour. Makes 4-5 servings.

Notes:

Servings :6

Time to prepare :90 minutes

Origin :Jo Anne Merrill

Ingredients:

6 tomatoes

1 1/4 cup olive oil

1 medium onion flakes -- sliced

2 garlic cloves -- minced

1 tablespoon fresh parsley -- chopped

1 eggplant -- 1-inch slices

2 zucchini -- sliced

1 red bell pepper

3 tablespoon wine vinegar

2 tablespoon fresh parsley -- chopped

black pepper

Instructions:

* Instead of parsley for garnish, use basil or oregano (fresh) if you

prefer. Prepare v

getables before beginning recipe.

Slice onion, cut garlic into slivers or mince, chop parsley, cut

eggplant into 1-i

ch rounds, cut zucchini into 1/4-inch rounds, seed and chop red

pepper.

Blanch tomatoes by placing in boiling water for 10 seconds.

Drain, and when cool e

ough to handle, peel, seed and chop. Reserve juice from tomatoes.

1. Heat oil in a deep, heavy saucepan. Add onion, garlic and 1

tablespoon parsley.

Saute about 3 minutes or until onion is soft. Add eggplant, zucchini

and red sweet pepp

r and mix well.

2. Cover pan and simmer over low heat until the vegetables are

tender; about 30-35

minutes. Add tomatoes with the juice, stir well, cover again and

simmer 10 minute more.

3. Remove from heat and let stand, covered, for 10 minutes.

4. Add wine vinegar and black pepper to taste. Stir well.

Place into serving dish and garnish with fresh parsley, basil or

oregano. Serve warm or

at room temperature.

Notes:

Instructions:

Serves 8

3/4 pound yellow onions, thinly sliced

6 garlic cloves, peeled

1-1/2 cups skim milk

2 pounds boiling potatoes, peeled and thinly sliced

3 tablespoons finely minced fresh sage

Salt and freshly ground pepper

1 tablespoon unsalted butter

1. Preheat the oven to 500 degrees F.

2. Lightly spray or wipe a baking sheet with vegetable oil. Arrange

the

onion slices and garlic cloves on the sheet. Lightly spray or brush

the

onion slices and garlic with oil. Lightly spray or brush the onion

slices

and garlic with oil. Roast for 12 to 14 minutes, turning once after 8

minutes. Be careful not to burn the garlic .... it may cook more

quickly

than the onion; if it does, remove it. Remove the vegetables and

roughly

chop the garlic. Lower the oven to 425 degrees F.

3. Spray or wipe an 8 x 8-inch baking dish with vegetable oil.

4. Gently heat the skim milk in a saucepan; do not boil.

5. Layer the potatoes in the baking dish, alternating with the onion,

garlic, sage, and salt and pepper to taste. Pour the milk over the

potatoes

.... it should cover the potatoes to a depth of about three-quarters.

Dot

the top layer with the butter. Bake for 1 hour to 1 hour 10 minutes,

basting

twice with the milk that collects around the edges of the dish. The

potatoes

should achieve a golden top crust. Serve immediately.

Calories: 116

Carb: 22g

Protein: 4g

Chol: 5mg

Fat 2g/13%

Notes:

Servings :6

Time to prepare :55 minutes

Origin :Jo Anne Merrill

Ingredients:

6 russet potatoes -- 1-1/2 pounds

4 cups water

1 1/4 teaspoon salt

3 egg yolks -- well-beaten

1 1/2 teaspoon sugar

3 egg whites

2 teaspoons margarine

2 teaspoons bread crumbs

Instructions:

Peel the potatoes and cut into chunks. Cook in the 4 cups water with

salt added if

desired until potatoes are tender.

Drain and press through sieve, or use electric mixer to beat

until smooth. Add fre

hly ground black pepper if you wish. Add the well-beaten egg yolks and

sugar. Blend wel

.

Beat the egg whites until stiff and fold into the potato mixture.

Grease a mold or

1-1/2 quart baking dish with the margarine; dust with the bread

crumbs.

Pour the mixture into dish and bake in preheated 350-degree oven

for 30 minutes or

until set. Serve immediately.

Optional: Sprinkle top with good quality paprika just before baking.

Notes:

Servings :10

Time to prepare :60 minutes

Origin :Stanley Nicas of the Castle Restaurant, Leicester, MA

Ingredients:

4 pounds potatoes

2 pounds Spanish onions

4 ounces butter

1 dash salt

1 dash white pepper -- ground

2 clove garlic -- per cocotte

10 6-ounce cocottes

4 whole eggs

8 ounces heavy cream

1 dash salt -- to taste

1 dash white pepper -- to taste

Instructions:

Preheat oven to 325 degrees.

STEP ONE: Preparing the Potatoes--

Sweat the onions in melted butter until slightly browned. Peel and

wash potatoes, slice

thinly in the shape of the cocotte (a small cup-shaped baking dish).

Rub cocotte with w

ole butter and garlic clove. Alternate layers of potato and sauteed

onions, seasoning e

ch one until cocotte is full.

STEP TWO: Preparing the Custard Royale--

Combine 4 eggs, 8 ounces heavy cream, salt, and white pepper and pour

over cocottes, pr

ssing gently on potatoes to remove any air that may be trapped.

STEP THREE:

Bake in preheated oven at 325 degrees F for approximately 45 minutes

or until potatoes

re tender and custard is set. Let sit 5 minutes before removing from

cocotte.

CHEF'S NOTE: Grated Romano cheese may be added for additional flavor.

Notes:

Servings :8

Time to prepare :75 minutes

Origin :Elizabeth Powell

Ingredients:

2 pounds spinach -- washed, chopped

1 1/4 cup scallions -- chopped

1 1/4 cup fresh parsley -- chopped

1 1/4 cup fresh dill -- chopped

1 teaspoon salt

1 1/4 cup olive oil

1 1/2 cup onions -- chopped

1 pound feta cheese -- crumbled

1 1/2 cup Parmesan cheese -- grated

2 whole eggs -- beaten

1 1/2 cup butter -- melted

14 whole filo dough sheet

Instructions:

Shred spinach and mix with scallions, parsley, dill, and salt. Let

stand 10 minutes. Sq

eeze out moisture by the handful. Heat olive oil in a large skillet

and saute onions un

il transparent, about 5 minutes. Stir in spinach and cheeses. Remove

from heat and cool

stirring occasionally, to room temperature. Beat eggs in with a

wooden spoon.

Brush bottom and sides of a 13 x 9 x 2-inch baking dish with melted

butter. Line the di

h with a sheet of filo, pressing the edges of pastry firmly into the

corners, and again

t the sides of the dish. Brush surface of filo with melted butter,

spreading it all the

way to the outside edges and lay another sheet of filo on top. Repeat

until you have us

d 7 layers of filo in all.

Spread spinach mixture evenly over last layer of filo and smooth it

into the corners. P

ace another sheet of filo on top, brush with butter and repeat,

layering with remaining

filo. Turn edges over to form a crust. Brush the top with the

remaining butter. Bake at

300 degrees for 1 hour or until the pastry is crisp and delicately

browned. Cut into sq

ares and serve hot.

Notes:

Servings :6

Time to prepare :40 minutes

Origin :Elizabeth Powell

Ingredients:

2 tablespoon olive oil

1 1/2 large bell peppers -- chopped

1 medium onions -- sliced thinly

1 clove garlic -- minced

1 1/2 teaspoon dried basil

1 1/2 teaspoon rosemary

1 cup long-grain rice

1 cup tomatoes -- peeled and chopped

1 1/2 teaspoon salt

1 1/8 teaspoon cayenne pepper

2 cups water

Instructions:

In a skillet saute green pepper, onion, and garlic in olive oil until

tender. Stir in h

rbs, rice, chopped tomatoes, salt, pepper, and water. Bring to a boil

over moderately h

gh heat. Cover, turn heat to low, and cook for about 20 minutes or

until rice is done.

Notes:

Instructions:

Yield: 4 Servings

1.00 c Red kidney beans, soaked

-overnight

1.00 tb Olive oil

1.00 md Onion, finely chopped

1.00 Garlic clove, finely chopped

1.00 sm Red chile, finely chopped

3.00 lg Red peppers, chopped

3.00 c Chopped mushrooms

1.00 md Potato, diced

3.00 ts Paprika

1.00 ts Thyme

2.00 tb Tomato paste

1.00 ts Miso (soy paste), dissolved

-in a little water

Salt

Black pepper

Brown rice or whole-wheat

-noodles

This simple goulash recipe is from "Vegetarian Cooking,"

an RD Home

Handbook Publication.

Drain the beans, cover with plenty of fresh water, bring

to a boil,

uncovered and boil fast for 10 minutes. Reduce heat,

cover, and

simmer for 40 minutes or until soft. Drain, reserving

liquid.

Heat the oil in a large saucepan and gently fry the onion

in the oil

for 4 to 5 minutes or until soft. Add the garlic, chile,

peppers and

mushrooms and cook for five minutes. Cover and cook the

mixture for

15-20 minutes over a very gentle heat.

Add the cooked beans, potato, paprika, thyme, tomato

puree and miso

to the stew.

Simmer gently for 30 minutes, adding a little bean liquid

if

necessary. Season with salt and pepper and serve hot with

rice or

noodles. Serves four.

Nutritional analysis per serving: 289 calories, 4.6 grams

fat, 0

milligrams cholesterol, 111 milligrams sodium; 14 percent

of calories

from fat.

Notes:

Servings :6

Time to prepare :30 minutes

Origin :Jo Anne Merrill

Ingredients:

2 pounds new potatoes

1 1/3 cup safflower oil

2 teaspoons cumin seed

1 1/4 teaspoon red pepper flakes

1 1/4 teaspoon turmeric

1 onion -- diced

1 tablespoon mint leaves -- * chopped (see note)

1 tablespoon lemon juice

Instructions:

* Use 1/4 teaspoon dried mint instead of fresh if preferred.

1. Scrub and peel new potatoes. Cook in boiling water until just

tender. Cool, the

slice into 1/4-inch slices.

2. Heat the oil in a heavy skillet. Add cumin seeds and saute for

2 minutes, stirr

ng often. Add hot pepper flakes and turmeric. Stir again to blend

well. Add the onion a

d saute for 5 minutes or until onion is an amber color.

3. Add the sliced potatoes and toss to coat evenly. Add mint and

toss again. Remov

from skillet to a serving plate; sprinkle with lemon juice. Serve

with lemon wedges.

Notes:

Servings :4

Time to prepare :30 minutes

Origin :Elizabeth Powell

Ingredients:

1 1/2 cake firm tofu

2 cups peanut oil

1 onion -- chopped

3 cloves garlic -- minced

1 teaspoon ginger root -- grated

3 whole carrots -- chopped

1 1/2 head cabbage -- cored and shredded

1 chili pepper -- seeded and chopped

1 1/2 can tomato paste

1 1/4 cup peanut butter

1 1/4 cup fresh lemon juice

2 tablespoon fresh parsley -- chopped

1 teaspoon salt

1 1/2 teaspoon pepper

1 tablespoon cilantro -- chopped

1 1/4 teaspoon thyme

Instructions:

Heat peanut oil to 375 degrees. Brown tofu in peanut oil and remove to

paper towel to d

ain; pour off all but 3 tablespoons peanut oil. Saute onion, garlic,

and ginger root in

3 tablespoons peanut oil until soft. Add the carrots, cabbage, and

pepper. Stir-fry unt

l vegetables are tender-crisp. Add the tomato paste, peanut butter,

lemon juice, parsle

, salt, pepper, cilantro, thyme, and tofu. Cook for 5 minutes,

stirring to coat vegetab

es and tofu with sauce.

Notes:

Recipe By : Bon Appetit - 10/93

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 12 oz. pkg. frozen spinach souffle -- thawed

1/2 pound extra-wide egg noodles -- freshly cooked

1 cup sour cream

2 tablespoons purchased pesto sauce

1/4 teaspoon ground nutmeg

1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees F. Lightly grease 8x8x2-inch glass baking

dish. Blend spinach, noodles, sour cream, pesto sauce and nutmeg in

large

bowl. Spoon mixture into prepared dish. Sprinkle cheese over. Bake

until set, about 45 minutes. Let stand 10 minutes.

Notes:

Servings :8

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

2 10 oz pkgs frozen spinach -- thawed, chopped

1 medium onions -- chopped

1 clove garlic -- minced

1 1/2 cup butter -- melted

2 cups Pepperidge Farm herb stuffing

1 1/2 cup Parmesan cheese -- grated

5 eggs -- beaten

1 teaspoon Worcestershire sauce

1 1/2 tablespoon black pepper

Instructions:

Drain spinach and squeeze in handfuls to remove as much moisture as

possible. Place in

arge bowl. Saute onion and garlic in butter, and stir into spinach.

Add remaining ingre

ients, stir, and let stand for 15 minutes.

Notes:

Servings :8

Time to prepare :105 minutes

Origin :Elizabeth Powell

Ingredients:

3 10 oz pkgs spinach -- chopped

1 1/3 cup bread crumbs

1 1/2 teaspoon salt

1 1/4 teaspoon pepper

1 1/8 teaspoon nutmeg

6 tablespoon melted butter

4 whole eggs -- separated

6 tablespoon grated Parmesan cheese -- grated

3 3/4 pound mushrooms -- sliced

4 tablespoon butter

3 tablespoon flour

1 teaspoon salt

1 1/2 teaspoon pepper

3 3/4 cup heavy cream

2 tablespoon fresh parsley -- chopped

Instructions:

Cook spinach as directed on package. Drain and cool. Butter jelly roll

pan, line with w

x paper, and butter again. Sprinkle with bread crumbs. When spinach is

cool enough to h

ndle, squeeze out all water. In bowl, add salt, pepper, nutmeg, and

melted butter to sp

nach. Beat in yolks. Beat whites in small bowl until they hold soft

peaks; fold into sp

nach mixture. Spoon into pan and smooth. Sprinkle with 4 tablespoons

of Parmesan. Bake

t 350 degrees for 12 minutes.

While roll is baking, saute mushrooms quickly in 4 tablespoons of

butter in a large ski

let. Shake skillet occasionally. Sprinkle mushrooms with flour, salt,

pepper, and stir.

Add cream and cook, stirring, until thick. When roll is baked, place

sheet of buttered

ax paper over roll, and move it onto a warm cookie sheet; carefully

remove bottom paper

Spread mushroom mixture over hot spinach roll. Roll up jelly roll

fashion. Ease roll o

to warm platter, seam side down. Sprinkle roll with remaining cheese

and parsley.

Notes:

Servings :6

Time to prepare :35 minutes

Origin :Elizabeth Powell

Ingredients:

2 medium butternut squash -- peel, seed, & chop

6 tablespoon butter

6 tablespoon brown sugar

1 1/4 teaspoon nutmeg

1 teaspoon cinnamon

1 pinch pepper

1 1/2 cup pecans -- chopped

2 cups corn flakes -- crushed

1 1/2 pounds apples -- peeled and sliced

Instructions:

Steam squash until tender. Mash with 1/4 cup butter, 2 tablespoons

brown sugar, and spi

es.

Melt 2 tablespoons of butter, add corn flakes, pecans, 1/4 cup of

brown sugar. Toss unt

l coated.

In greased 2 quart casserole, layer apples and squash. Top with corn

flakes. Bake 12-15

minutes at 350 degrees.

Notes:

Instructions:

Ingredients:

4 baked potatoes

4 tablespoons butter

1 teaspon freshly ground pepper

1 teaspoon salt

4 tablespoons grated Cheddar or Gruyere cheese

2 tablespoons cream

Grated Parmesan cheese

Cut the potatoes in half and scoop out the meat into a hot bowl. Blend

well

with the seasonings, cheese, and cream. Heap into the potato shells,

dot

with butter, and sprinkle with Parmesan cheese. Return to the oven and

bake

at 375 degrees until nicely browned .... about 15 minutes. Serve with

any

roast or grilled food. Rich as they are, they also need the company of

a

sharp salad.

Notes:

Instructions:

2 lbs. yellow squash

1/3 c. butter

1/2 c. milk

1 tsp. sugar

Salt & pepper to taste

1 sm. onion, chopped

1/2 green pepper, chopped

2 eggs, lightly beaten

1/2 c. grated sharp cheese

6 soda crackers, crumbled

Cook squash until tender; drain & set aside. Saute onion & pepper in

butter until tender. Add squash with eggs, milk, cheese, sugar, salt,

pepper & crackers. Bake in a casserole dish for 1 hour at 325'. Put

additional cracker crumbs on top.

Notes:

Servings :4

Time to prepare :45 minutes

Origin :Jo Anne Merrill

Ingredients:

1 egg

1 1/2 cup milk

1 1/4 cup all-purpose flour

2 tablespoon sugar

1 tablespoon margarine -- melted

2 medium baking potatoes -- peeled and cubed

2 tablespoon margarine

applesauce

Instructions:

Into blender place the egg, flour, milk, sugar and 1 tablespoon melted

margarine.

lend on high until smooth. Add half the cubed, raw potatoes. Blend on

high speed until

mooth. Add remaining potatoes and again blend on high until smooth.

Cover tightly and refrigerate 30 minutes or more.

Using an 8-inch skillet, heat over medium heat, add margarine

(about 1 teaspoon) a

d swirl to coat entire bottom. Pour in about 3 tablespoons of mixture

and swirl to coat

bottom of pan. Cook for one minute or until lightly browned. Turn and

brown other side.

Repeat with remaining mix, adding margarine as needed.

Serve immediately with applesauce or topping of your choice.

Yield: About 12 pancakes.

Notes:

Instructions:

Yield: 6 servings

3 tb Lemon juice

3 tb Lime juice

3 tb Brown sugar

1/4 ts Ground cinnamon

1/4 ts Ground nutmeg

1/8 ts Ground allspice

1/2 ts Salt

Ground black pepper; to

-taste

2 md Sweet potatoes; peeled, cut

-into 1/8

; inch thick pieces

1 Bartlett Pear; unpeeled,

-cored, cut

; into 1/4 inch thick

; pieces

1/4 c Grated Parmesan cheese

1/4 c Dry bread crumbs

1 tb Margarine

Paprika

Combine the lemon and lime juice, brown sugar, cinnamon, nutmeg and

allspice; set aside. Combine the salt and pepper. Set aside. Spread

half the sweet potatoes in a shallow 2-quart casserole dish, sprinkle

with the salt ansd pepper. Spread all the pears in the pan, followed

by the rest of the sweet potatoes. Sprinkle with salt and pepper;

pour the juice mixture over. Combine the Parmesan and bread crumbs;

sprinkle over the top of the casserole. Dot with margarine and

sprinkle with Paprika. Bake in a preheated 375-degree oven for 45

minutes, until the top is golden.

Recipe by: Karen Lee and Diane Porter

Notes:

Servings :8

Time to prepare :35 minutes

Origin :Jo Anne Merrill

Ingredients:

3 pounds sweet potatoes -- boiled

1 cup packed brown sugar

5 teaspoons cornstarch

1 1/4 teaspoon salt

1 1/8 teaspoon ground cinnamon

1 cup apricot nectar

1 1/2 cup hot water

2 teaspoons orange peel -- grated

2 teaspoons margarine

1 1/2 cup pecans -- chopped

Instructions:

Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan.

In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir

in apricot nectar

water and orange peel. Bring to a boil, stirring constantly, for two

minutes. Remove f

om heat; stir in margarine and pecans.

Pour over sweet potatoes. Bake, uncovered, at 350 degrees for

20-25 minutes.

Notes:

Instructions:

Yield: 12 Servings

3 c Sweet potatoes; grated

3/4 c Onion; grated

1 Egg; lightly beaten

4 tb Dry bread crumbs

1 ts Kosher salt

1/2 ts Ground black pepper

4 tb Butter

Place 1/2 cup of the grated sweet potatoes in the center of a double

layer of paper towels. Fold the toweling in half lengthwise. and roll

it, making a tube around the potato. Fold the ends up on either side,

making a packet. Gently squeeze, wringing as much moisture from the

potato as possible. Carefully unfold and unroll the paper towels, and

turn the potato into a medium bowl. Repeat, squeezing out 1/2 cup of

the potatoes in fresh towals. Squeeze the onion dry, using the same

technique, and add it to the sweet potato.

To the potato and onion, add the egg, bread crumbs. salt and pepper.

With a fork, mix the ingredients thoroughly.

In a large frying pan over medium-high heat, melt 2 tablespoons of the

buner. When the butter stops foaming, with a fork press about 2

tablespoons of the potato mixture into a 3/4-inch pancake about

3/8-inch thick. Repeat, filling the pan with latkes, leaving 1 inch

between each one.

Fry until the latkes have browned on 1 side, about 3 minutes. With a

spatula, carefully turn and brown latkes on the second side . Drain on

paper toweling, and serve immediately. Repeat, adding butter to the

pan as needed .

Nutrrtional analysis per latke: 75 calories, 4 grams fat, 8 grams

carbohydrates, 30 milligrams cholesterol, 205 milligrams sodium, 48

percent of calories from fat.

** Fort Worth Star Telegram -- Food section -- 29 November 1995 **

Notes:

Servings :8

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

6 sweet potatoes

1 cup cranberry sauce

3 3/4 cup fresh orange juice

1 1/2 cup brown sugar

3 3/4 teaspoon orange rind

3 3/4 teaspoon cinnamon

1 1/2 tablespoon butter

1 cup cranberries

1 1/4 teaspoon nutmeg

Instructions:

Boil sweet potatoes in their skins until barely tender. Peel, slice

thickly, and a

range in a buttered baking dish. In saucepan mix remaining

ingredients. Simmer, uncover

d, for five minutes. Pour over sweet potatoes and bake uncovered at

350 degrees for 20

inutes or until glazed and hot.

Notes:

Instructions:

Yield: 6 Servings

2 lb Sweet potatoes; peeled, cut

. diagonally in 1/2-inch

. thick slices

3 cl Garlic; sliced

2 tb Olive oil

1 1/2 ts Dried rosemary

Kosher salt and black pepper

. to taste

Set oven at 375 degrees.

In a medium bowl, combine the sliced sweet potatoes with the garlic

and oil. Crush the rosemary in your fingers, and sprinkle it over the

potatoes. Add the salt and pepper. Toss the potatoes until they are

coated with the oil .

In a roasting pan, spread the potatoes in one layer. Arrange the

garlic on top of the potatoes. This helps avoid their burning as the

dish cooks.

Bake 35 to 40 minutes. Serve warm or at room temperature.

Nutritional analysis per serving: 108 calories, 5 grams fat, 35 grams

carbohydrates, 0 cholesterol, 14 mil- ligrams sodium (before

salting), 25 percent of calories from fat.

** Fort Worth Star Telegram -- Food section -- 29 November 1995 **

Posted by The WEE Scot -- paul macGregor

Notes:

Instructions:

Clean and dice (bite size - 1/2 inch cubes):

6 medium to large Idaho potatoes.

Do not remove skin.

Add:

1 Tbs. Cajun seasoning (I use Emerils)

1 tsp. crushed rosemary

4 good Tbs. Dijon (or honey spice or

coarse ground) mustard

a liberal spritz of no-fat Italian dressing (probably

1/4 cup or so).

Mix and blend well. Spread in single layer on greased cookie sheets

and bake 25 minutes at 425 - turn and mix - spray tops with cooking

spray - and bake another 25 to 45 minutes (depends on how brown/black

you want the potatoes). Serve warm - and make enough 'cause they

don't last long. Enjoy!

Notes:

Instructions:

8 ounces bacon, diced

1 medium sweet onion, diced

1 each red and green bell peppers, seeded and diced

1 cup brown sugar

1 cup prepared barbecue sauce

1/2 teaspoon liquid smoke

1 teaspoon Worcestershire sauce

2 teaspoons ground black pepper

1/3 cup maple syrup

1/3 cup light corn syrup

3-28 ounce cans pork and beans, drained

2/3 cup dark beer or apple juice

In a large skillet, fry bacon until lightly browned; remove extra fat

from

pan and discard. Stir onion and bell peppers into skillet and saute

until vegetables are tender, about 3-4 minutes. In a large casserole

or

baking dish (3-4 quart), stir together bacon, vegetables, and

remaining

ingredients. Cover and bake for 45-60 minutes, until heated through.

Makes 12-16 servings.

Notes:

TOBOULI

Servings :6

Keywords :Vegetarian prepare ahead b1

Oven Temp:

Time to prepare :150 minutes

Origin :Grace I Barry

Calories : Protein : Fat : Saturated:

Poly : Mono : Carb : Fiber :

Chol : Iron : Sodium : Calcium :

Ingredients:

1/2 c Cracked Wheat

1 c Water, Boiling

1 - Tomato, Chopped

1/2 c Fresh Parsely

2 T Lemon Juice

1/8 Tsp Garlic Powder

1/4 C Chopped Scallions, Tender green portion

1/4 C Mint, Chopped

1/2 C Garbanzo Beans, from can

Instructions:

(2 T dried parsely may be substituted for fresh)

(1 T dried mint may be substituted for fresh)

Pour boiling water over cracked wheat, let stand for 1/2 hour, drain.

Using paper towel in colander, press out extra water from cracked

wheat.

Combine remaining ingredients, mix well. Chill for 2 hours before

serving.

Notes:

Instructions:

6 fairly firm tomatoes

1 - 12oz package frozen chopped spinach

1 Tbsp instant minced onion

1 tsp garlic salt

1 tsp oregano

dash of nutmeg

1 cup grated cheese (velveeta or cheddar)

parmesan cheese

Slice top off tomatoes and scoop out insides. Chop and drain the

pulp. Heat the spinach without water and drain well. Combine

spinach, pulp, onion, spices and grated cheese. Fill tomatoes and top

with parmesan. Bake at 350 F for 20 to 30 minutes. Serves 6.

Taken from "Best of Bridge - Winners"

Notes:

Instructions:

Yields 6 Servings

2 Onions, Chopped 1/4 Cup Brown Sugar, Packed

62 oz Vegetarian Baked Beans 3 Tbls White Vinegar

16 oz Canned Kidney Beans 1 tsp Salt

1 Cup Catsup 1 dash White Pepper

16 oz Canned Butter Beans

Saute the onions.

Add, along with all the other ingredients, to the slow cooker.

Cover.

Cook on low for 5 to 9 hours.

Serve hot.

Notes:

Servings :6

Time to prepare :40 minutes

Origin :Jo Anne Merrill

Ingredients:

1 cup onions -- diced

1 green pepper -- diced

1 tablespoon salad oil

1 pound broccoli

4 carrots -- diced

8 ounces tomato sauce

1 bay leaf

1 1/2 teaspoon ground basil -- or 2 tsp fresh

salt -- to taste

1 bunch Swiss chard -- chopped

2 tablespoon fresh parsley

2 cups mashed potatoes

paprika

Instructions:

1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli

into flowerets

and stems. For Swiss chard or spinach, wash, trim and cut into

bite-sized pieces.

2. Saute onion and peppers in oil in a large skillet.

3. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt

to taste. Blend t

oroughly. Bring to a boil, cover, reduce heat to simmer, and cook

vegetables until just

tender. Will take about 15 minutes.

4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking

dish.

5. Blend parsley into prepared potatoes; spread over top of

vegetables.

6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle

with paprika if you

ish; it adds color.

Serve hot or warm.

Notes:

Servings :4

Time to prepare :75 minutes

Origin :Jo Anne Merrill

Ingredients:

8 whole-wheat bread slices

3 3/4 cup Gruyere cheese -- shredded

1 1/4 cup chopped green onions

3 eggs -- slightly beaten

1 1/4 cups milk

1 1/4 cup mayonnaise

1 1/2 teaspoon Tabasco sauce

1 1/2 teaspoon ground basil -- * see note

1 dash salt

2 tomatoes -- sliced

Instructions:

* Use 1 tablespoon chopped fresh basil if preferred. Substitute Swiss

cheese for Gruyer

if preferred.

1. Use a 9 x 9-inch pan or baking dish. Grease the pan with

margarine. Place 4 sli

es of the bread in the bottom of pan. Sprinkle with 1/2 cup of the

cheese and the green

onions. Top with remaining bread slices.

2. Combine eggs, milk, mayonnaise, Tabasco, basil and salt in

small bowl; mix well

Pour the egg mixture over the bread; press so bread is covered with

the liquid.

3. Cover and refrigerate 30 minutes or longer.

4. Uncover and top with thin slices of tomatoes and sprinkle with

the remaining ch

ese. Bake in preheated 350-degree oven 30-35 minutes. It is done when

a knife inserted

ear center comes out clean. Let stand 10-15 minutes before serving.

Notes:

Servings :6

Time to prepare :55 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup yellow onions -- minced

1 1/2 cup celery -- finely chopped

1 garlic clove -- minced

2 tablespoon margarine

2 3/4 cups chicken broth

1 cup long-grain brown rice

1 1/4 teaspoon salt

1 1/4 teaspoon black pepper -- fresh-ground

1 1/2 cup carrots -- peeled, diced

1 1/4 cup green peppers -- diced

Instructions:

* Make sure all the vegetables are finely diced.

Saute onion, celery, and garlic in the margarine. Use a heavy pan

with a tight fit

ing lid. Add the broth, brown rice, salt and pepper. Cover tightly and

cook over low he

t for 35-40 minutes. Stir in carrots and green peppers; cook 10-15

minutes longer.

Notes:

Servings :4

Time to prepare :60 minutes

Origin :Grace I Barry

Ingredients:

1 C. Navy or Great Northern Beans

1 C. Onion, Chopped

1 clove Garlic, Chopped

1 C. Water

1/4 C. Brown Sugar

2 T. Molasses

1 T. Vinegar

1 ea Small Bay Leaf

1/2 tsp. Dry Mustard

1/8 tsp. Black Pepper

1/8 tsp. Nutmeg

1/8 tsp. Cinnamon

1 dash Allspice

1 can can tomato sauce (8 oz)

Instructions:

Rinse and drain Beans. Cover with cold water, and bring to a rolling

boil. Shut off heat and drain. Put into bowl with all ingredients

except tomato sauce and mix.

Let mixture sit overnite or 4-6 hours in refrigerator.

Five hours before eating, bring mixture to rolling boil in pot. Then

bring heat to low, cover and simmer for 45 min.

Preheat oven to 325, place mixure in 2 quart oven proof dish and

cover.

Cook for two hours.

Add tomato sauce, and cook for two more hours, adding water during

cooking if mixture dries.

Notes:

Servings :4

Time to prepare :15 minutes

Origin :Elizabeth Powell

Ingredients:

4 slices bacon

1 small onion -- chopped

1 carrot -- shredded

1 tablespoon flour

1 1/4 cup vinegar

2 tablespoon sugar

1 dash pepper

1 1/2 cup water

1 pound spinach

1 hard-boiled egg -- chopped

Instructions:

Fry bacon until crisp. Remove from pan, drain on paper towels, and

crumble. Saute onion

and carrot in bacon fat until just tender. Sprinkle with flour and

cook one minute. Add

vinegar, sugar, dash of pepper, and water. Bring to boil. Pour over

spinach and top wit

crumbled bacon and chopped egg.

Notes:

Servings :8

Time to prepare :60 minutes

Origin :Elizabeth Powell

Ingredients:

4 medium zucchini

1 tablespoon salt

1 1/2 cup flour

1 teaspoon baking powder

1 egg -- beaten

1 1/4 cup milk

1 tablespoon onion -- grated

peanut oil for frying (about 6 cups)

Instructions:

Wash and trim zucchini, but do not peel. Grate zucchini and sprinkle

with salt. Drain i

a colander for 30 minutes. Squeeze a handful at a time to remove as

much moisture as p

ssible. Mix flour and baking powder, and beat in egg, milk, and

onions. When batter is

mooth, stir in zucchini. Drop by spoonfuls into oil heated to 350

degrees.

Notes:

Servings :64

Time to prepare :300 minutes

Origin :Elizabeth Powell

Ingredients:

2 pounds zucchini -- sliced 1/8" thick

2 medium onions -- sliced thin

1 1/4 cup salt

2 cups white vinegar

2 cups sugar

2 teaspoons yellow mustard seed

1 teaspoon celery seed

1 teaspoon turmeric

1 1/4 teaspoon mustard powder

Instructions:

Slice zucchini and onions into a large ceramic bowl. Toss with salt;

cover with ice wat

r. Let stand for two hours; drain thoroughly. Combine remaining

ingredients in a saucep

n and bring to a boil. Simmer five minutes. Pour vinegar mixture over

zucchini and onio

s, tossing to coat. Let stand two hours. Bring to a boil and cook for

five minutes. Pac

into four sterilized pint jars. Seal and process in boiling water

bath for 10 minutes.

Makes 64 two-tablespoon servings.

Notes:

Servings :6

Time to prepare :60 minutes

Origin :Jo Anne Merrill

Ingredients:

1 1/2 cup Swiss cheese -- or cheddar

2 tablespoon grated Parmesan cheese

1 1/2 cup bread crumbs

2 tablespoon margarine -- melted

1 cup all-purpose flour

1 1/2 teaspoon salt

1 1/4 teaspoon double-acting baking powder

1 1/3 cups margarine -- melted

4 tablespoon milk

---- Filling: -----

3 cups zucchini -- sliced

1 1/2 cup boiling water

2 teaspoons salt

2 large eggs -- separated

1 1/2 cups sour cream

2 tablespoon all-purpose flour

2 tablespoon chives

1 1/8 teaspoon black pepper

1 1/4 teaspoon cream of tartar

Instructions:

1. Combine cheeses; reserve 1/4 cup. Combine remaining cheeses with

bread crumbs a

d 2 tablespoons melted margarine. Set aside.

2. Combine flour, salt and baking powder in mixing bowl. Cut in

1/3 cup margarine

nd reserved 1/4 cup cheeses until mixture is size of small peas.

Sprinkle milk over flo

r mixture, stirring with fork until dough is moist enough to hold

together.

3. Form into a ball then flatten to 1/2 inch thickness. Smooth

the edges with your

hands. Roll out on floured surface to a circle 1-1/2 inches larger

than an inverted 9-i

ch pie plate. Fit into pan, fold edges under then flute. Chill while

preparing filling.

4. Place half of zucchini in pastry-lined pan. Cover with half of

sour cream mixtu

e. Top with remaining zucchini then with remaining sour cream mixture.

Sprinkle with ch

ese-breadcrumb mixture.

5. Bake in preheated 400-degree oven for 10 minutes. Lower heat

to 325 and bake 40

50 minutes longer until knife inserted halfway between center and edge

comes out clean.

FILLING:

1. Cook zucchini in water and 1 teaspoon salt in covered saucepan

for 5 minutes or

until tender. Drain well.

2. Beat egg yolks slightly; add sour cream, 1 teaspoon salt,

flour, chives and pep

er.

3. In large mixing bowl, beat egg whites with cream of tartar

until stiff but not

ry. Fold into sour cream mixture.

Notes:

Servings :4

Time to prepare :45 minutes

Origin :Elizabeth Powell

Ingredients:

4 whole potatoes

1 1/2 cup butter

1 whole white onion -- grated

2 tablespoon fresh parsley -- minced

2 tablespoon green pepper -- finely chopped

paprika -- to taste

Instructions:

Peel potatoes and grate them into cold water. Let stand for 5 minutes.

Drain and squeez

all liquid from potatoes. Spread on clean toweling to dry.

Melt 1/4 cup butter in a large skillet, add onion and pepper, and

saute for two minutes

Add the potatoes. Sprinkle thickly with paprika, cover tightly, and

cook over very low

heat for 15 minutes. Check occasionally to be sure the potatoes are

not sticking to the

bottom of the pan, but do not stir. Add extra butter, if needed, by

lifting potatoes ca

efully with a spatula and pour melted butter under them.

Carefully slide potatoes onto a warm plate. Melt remaining butter in

skillet and invert

potatoes into skillet. Continue to cook another 10 minutes, until

done.

Notes: