Sauteed Bean Curd
Servings: 6
Ingredients:
16 oz Medium tofu
3 tb Vegetable oil
Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat dry.
Heat oil in a skillet over a medium high heat. When hot, put in half thetofu. Cook 3 minutes on one side. Turn over and cook for another 3minutes. Remove with a slotted spoon. Keep on a warmed platter. Repeatwith [...]
WILD RICE BAKED CHICKEN
Servings: 4
Ingredients:
2/3 c Wild Rice (uncooked)
4 Stalks, sliced
1 md Green pepper diced
1 1/3 c Water
2 ts Chicken bullion granules
1 ts Salt
2 ea Whole chicken breasts
Soy sauce
In bowl, thoroughly wash Wild Rice, drain in strainer. In buttered2-qt casserole or baking dish. mix Wild rice, celery, green peppers,water, bullion, and salt. Skin and half chicken breasts and place ontop of rice mixture; brush with soy sauce. Cover dish, bake in 350degree oven for 1 1/2 hours or until [...]
Chicken Stock For Soup
Servings: 1
Ingredients:
4 lb Chicken backs, necks 2 md Celery stalks, trimmed
4 qt Water -quartered
2 Carrots, quartered 5 Peppercorns
1 lg Onion, quartered 1 Clove garlic (optional)
Add chicken to cold water, bring to boil and turn down heat. Addvegetables, simmer, skimming foam as needed. Simmer partially covered for2 - 6 hours, add pepper corns and garlic last hour. When stock is donestrain through a double layer of dampened cheesecloth and refrigerate,covered, over night. Next day carefully skim [...]
Apricot Tea Sparkler
Servings: 4
Ingredients:
1 1/3 c Tea concentrate (qv) 1 1/3 c Water, sparkling, chilled
1 1/3 c Apricot nectar, chilled
Combine concentrate, water and nectar, and pour into ice-filled glasses.Food Exchange per serving: 1 FRUIT EXCHANGE(about)
Source: Sunset Magazine, Aug 1994
—–
Nacho Cheese Soup
Servings: 8
Ingredients:
1 pk (5.25 oz.) dry au gratin
-potatos
1 cn (15.25 oz.) whole kernel
-corn–undrained
1 c Picante sauce
2 c Water
2 c Milk
1 1/2 c Grated Cheddar cheese
1 cn (2.25 oz.) sliced ripe
-olives–drained
Tortilla chips
In a large saucepan combine potatos, corn, picante sauce and water. Bringto a boil; reduce heat, cover and simmer for 25 minutes or until potatosare tender, stirring occcasionally. Add dry cheese sauce mix from augratin potato package, milk, cheddar cheese and olives. Cook until cheeseis melted and soup is heated through, [...]
Tea Concentrate
Servings: 12
Ingredients:
1/4 c Tea, loose -=OR=- 5 c Water
12 Tea bags
Combine tea and water in a 3- to 4- quart pan. Bring to a boil over highheat and boil, uncovered, until liquid is reduced to 4 cups. (About 6minutes.) Pour liquid concentrate through a fine strainer into a containerand discard residue. Cover and chill until cold, at least 3 hours. Willkeep for up [...]
MOM’S SPAGHETTI SAUCE
Servings: 10
Ingredients:
1 ea 4 Quart Pot
6 ea To 8 Italian Sausages
- And/or
1 lb To 2 lb meat, ground beef
- or ground turkey
1/4 c Vegetable oil
2 ea Large onions
5 ea To 6 cloves of garlic
2 cn Tomato paste small (6 oz.)
4 cn Tomato sauce (15 oz.)
2 tb Sweet Basil
2 tb Italian Seasoning
3 tb Parsley
1 ts To 2 ts salt (to taste)
1 tb Ground black pepper
You may make this sauce with meat or with sausage or both if you reallywant to. The way you do it depends on what you want to do with it or whatyou like.
For SAUSAGE start like this;
In your pot, brown sausages very well and remove from pot. Add 1/4 cup ofoil to [...]
Grandma Bessie’s Winter Vegetable Soup With Dill
Servings: 8
Ingredients:
2 1/2 tb Unsalted butter -stock (see recipe below)
4 c Trimmed and coarsely 1 sm Med shallot clove, peeled
-chopped leeks -and dice
4 c Peeled and corsely diced 1/4 c Chopped, fresh dill
-kohlrabi (reserve any 3/4 ts Salt
-leaves) 1/8 ts Fresh ground black pepper
3/4 c Trimmed, peeled and 1 1/4 Peeled and diced potato
-coarsely diced turnip (1 1/4 cups)
1 sm Carrot, quartered and diced 2/3 c Sour cream, (room temp)
2 1/2 tb All purpose flour Fresh dill sprigs
5 c Rich, home made chicken Additional sour cream
Melt butter in 3 - 4 qt saucepan over medium high heat. Add leaks andoptional shallot and saute~ until leeks are limp, 4 - 5 minutes. DO NOTBROWN. Add kohlrabi and turnip, reduce heat to med-low, and cook 1 minutestirring constantly. Sprinkle flour over vegetables and mix thoroughly.Gradually [...]
JERRY ELLIOTT’S SPAGHETTI SAUCE
Servings: 4
Ingredients:
1/2 lb Hamburger
1/2 c Sliced fresh mushrooms
3 Slices chopped bacon
1 ts Salt (or to taste)
1 ts Pepper (or to taste)
1/2 lb Italian sausage
1/4 c Wine (or to taste)
1 tb Olive oil
1 ds Cinnamon (or to taste)
1 ds Ground cloves (or to taste)
1 Chopped onion
1 Chopped green pepper
1 6 oz can tomato paste
1 2.5# can Ital tomatoes juic
1 Bay leaf
1/2 ts Basil
Several cloves sliced garlic
Saute bacon and some onion in oil. Then add beef, sausage, green pepperand the rest of the onion. Cook until meat is browned. Then addmushrooms, tomatoes (with juice), bay leaf and seasonings. Simmer for 1hour. Add tomato paste and wine and simmer for another 30 minutes.If your sauce winds up [...]
Mussels Alla Marinara
Servings: 6
Ingredients:
1 (28 oz.) can tomatoes,
-undrained
2 ts Olive oil
2 Carrots, peeled and sliced
-diagonally
Into 1/2 inch slices
1 Onion, cut in eighths
4 Cloves garlic, sliced
2/3 c Dry white wine
Salt to taste
1/4 ts Freshly ground black pepper
2 lb Mussels, scrubbed, beards
-removed
Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over mediumheat. Add carrots, onions, and garlic and saute’ for 3 to 4 minutes, oruntil softened. Add wine, tomatoes, salt and pepper and bring to a boilover high heat. Add mussels, cover and cook for 3 to 4 minutes, or [...]