1 Egg; Lg 3/4 c Milk 1 c Bread Crumbs; Soft 1 lb Salmon; 1 cn 1 c Cheddar; Md, Grated 1 ts Green Pepper; Grated 1 tb Lemon Juice 1/2 ts Celery Salt 1/2 ts Garlic Powder 1/2 c Bread Crumbs; Buttered, Fine Servings: 4 Beat the egg and milk together and add the soft bread crumbs. Flake the salmon, removing the skin and bones, and add to the milk and milk mixture. Add the cheddar cheese and seasonings, blending well. Place in a greased casserole and top with the buttered bread crumbs. Bake in a preheated 350 degree F. oven for 35 minutes. May be served plain or with your favorite tomato or egg sauce. |
3 slices day old bread — cubed 1/2 c. shredded Cheddar cheese 3 eggs 3/4 c. milk 1/2 tsp. prepared mustard 1/4 tsp. salt 1 Dash pepper –*VARIATIONS:– 1/3 lb. browned sliced sausage 1 c. cubed ham 1 c. dried beef Grease 1 quart baking dish. Toss bread cubes and cheese in dish.* Beat eggs, milk, mustard, salt and pepper together and pour over bread and cheese. Cover and refrigerate several hours or overnight. Bake covered at 350 for 45-50 minutes until golden brown. (Add to bread and cheese) |
150 grams brown rice — * 1 vegetable bouillon cube 250 grams Brussel sprouts 1 red bell pepper 100 grams Leerdammer cheese 2 eggs — beaten lightly 3/4 teaspoon basil 2 tablespoons creme fraiche 5 sprigs chives — for garnish - - - - Optional Cashew Garnish - - - - 100 grams cashews 1 1/2 tablespoons honey 1 knifepoint sambal — about 1/4 tsp * Original recipe called for broken white rice, which cooks faster. I used round brown rice instead. Start rice cooking with bouillon cube. Warm grill [or oven] to highest. Clean the sprouts. Cook in boiling water [?or steam] for about 10 min. Meanwhile, wash the bell pepper and chop it. Add to the sprouts and cook another 5 min, till both are done. Drain. Grate about 1/4 of the cheese; slice the rest. Into the rice, stir the sprouts and bell pepper, eggs, basil, grated cheese, and creme fraiche. Turn into a flat casserole dish or two individual dishes. Top with sliced cheese. Put under the grill for about 5 min, until the cheese is melted. Top with chives. Serve with cashew garnish. To make cashew garnish: In a small saucepan or skillet over medium-high heat, stir together cashews, ho ney, and sambal, about 5min. |
3 c Well-scrubbed leeks, cut Into 1/2-inch Pieces 1/2 c Carrots, shredded 2 T Olive oil Salt and pepper to taste 1 t Powdered dry rosemary 1 c Vegetable broth 2 lb Unpeeled red potatoes, Sliced in Thin rounds 1/4 c Parsley or chives (or Mixed), finely Chopped Preheat oven to 375 degrees. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well. Layer a well-oiled 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole. Cover and bake for 50 minutes covered at 375 degrees. Uncover and bake for another 10 minutes. Garnish with parsley and chives. Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions. Total Calories Per Serving: 290 Fat: 7 grams This article was originally published in the September/October 1993 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. |
1 tablespoon margarine 8 ounces sliced mushrooms 5 cups cooked chicken — cubed 1 cream of chicken soup, condensed 1 cup sour cream 2 ounces pimientos — drain 1/2 cup margarine — melted 1 1/3 cups crackers — crushed 2 teaspoons poppy seeds In a skillet, melt margarine. Saute mushrooms until tender. Stir in chicken, soup, sour cream and pimiento; mix well. Spoon mixture into a greased 2-quart casserole. In a small bowl combine topping ingredients (1/2 cup margarine, the crushed crackers and 2 teaspoons poppy seed). Sprinkle over the chicken. Bake at 350 degrees for 20 minutes. |
1/2 c Brown rice 1/2 c Kasha 1/2 c Millet, whole 1 c Arame 1 tb Onion flakes, dehydrated 1 ts Garlic flakes, deydrated 3 1/2 c Vegetable stock or water; -boiling 2 Carrots; sliced into thin -rings 1 c Garden peas 1 c Daikon; diced Salt and pepper to taste 1 tb Oil or soy margarine Preheat oven to 350 degrees. Rinse and spread rice,kasha an dmillet in a roasting pan. Roast 5 to 7 minutes, until grains are dry. Soak arame for about 15 minutes in enough water to cover. Drain an dadd to grains. Mix together onion, garlic and stock.Stir into grains. Cover and bake 25 minutes or unil liquid is almost absorbed. While grains are cooking, steam carrots, adding peas when carrots are almost done. Steam vegetables until tender, not mushy. When grains are almost dry, add carrots, epas, daikon and seasonings. Bake 4 to 5 minutes longer. Remove, stir in oil and serve. Per serving: 312 cal; 10 g prot; 191 mg sod; 61 g carb; 5 g fat; 8 mg chol; 66 mg calcium From the files of DEEANNE |
2 c Raw long-grain rice 1 lb Fresh mussels 18 sm Hard-shell clams, -thoroughly rinsed & -scrubbed 2 lb Fresh halibut cut into -bite-size cubes Salt Freshly ground white pepper 1/2 c Olive oil 1 lb Fresh shrimp, peeled, with -tails left on 1 lg Onion, finely minced 1 t Finely minced garlic 1 Red pepper, finely sliced 4 lg Ripe tomatoes, peeled, -seeded and chopped 1/4 lb Proscuitto 2 sm Hot dry chili peppers 1/2 t Saffron 1 t Oregano 1 t Basil 3 c Hot chicken stock, up to 4 c Stock 1/2 lb Finely sliced Chorizo 1 c Shelled peas (blanched in -boiling water for 5 mins) —–GARNISH—– Pimiento strips 2 Lemons, quartered Preheat over to 350 degrees. Wash the rice thoroughly under cold running water and drain. Reserve. Wash both the mussels and clams thoroughly until all sand has been removed. Do not soak them in cold water. Dry the fish pieces thoroughly with paper towels and season with salt and pepper. In a large skillet, heat 1/4 c olive oil. When it is very hot add the fish cubes and brown them on all sides. Remove them to a side dish and reserve. To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink. Season with salt and white pepper. Remove the cooked shrimp to a side dish and reserve. Add 2 T olive oil to the skillet. Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned. Be sure not to burn the mixture. Add the tomatoes and proscuitto, chilies and saffron. Season the mixture with salt and pepper, oregano and basil. Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated. Add the rice and 3 1/2 cups of chicken stock. Bring the mixture to a boil again and cook over medium heat until 1/2 of the broth is absorbed. Pour half the rice mixture into an earthenware casserole. Make a layer of fish cubes and Chorizo and top with the remaining rice. Cover the casserole and bake the rice for 25 minutes. Uncover the casserole and fold the shrimp and peas lightly into the rice. Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed. If the rice seems dry, yet still too crisp, add the remaining chicken stock. Uncover the casserole and bury the clams and mussels in the rice. Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened. Discard any mussels or clams that have not opened. Garnish the paella with pimiento strips and lemon quarters. Serve directly from the casserole. |
1 Envelope Lipton onion 2 lb Potatoes, chunked Mushroom soup mix 1/3 c Oil preheat oven to 450 degrees. In large plastic bag or bowl add all ingredients, close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag, bake stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired with chopped fresh parsley —– |
4 md Onions, sliced 3 tb Butter or margarine 1 cn Sliced mushrooms, drained (2 - 1/2 oz.) 1 t Paprika 1 1/2 c Plain croutons 1/2 c Shredded carraway seed - cheese 1/2 c Shredded mild cheddar cheese 3 tb Grated Parmesan cheese 1 cn Cream of chickem soup (10 - 3/4 oz.) Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93 |
—–MEAT STRETCHER COOKBOOK—– 1 Beaten egg 1 (10 3/4oz) cheddar cheese -soup 1/2 c Soft bread crumbs 1/2 c Dill pickle; chopped 1/4 c Onion 1/4 ts Salt 1/8 ts Pepper 1 1/2 lb Hamburger Preheat oven to 350. Combine egg, 1/3 c soup, bread crumbs, pickle, onion, salt and pepper. Add hamburger. Mix well. Shape into loaf. Place in shallow pan. Bake 1-1/4 hr. Turn onto platter. Heat remaining soup. Pour over loaf to serve. Posted on GEnie Food & Wine RT Feb 23, 1993 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes |