Ingredients
noodle salad
1/4 c butter baked pork chops.
1 (16 oz) packagecooking recipes fresh broccoli florets .
1 head romaine lettuce, tornsalad recipes .
1 (3 oz) package ramen noodlesnoodle salad recipe .
1 c pecans, sliced noodle salad.
4 green onions, sliced food recipes

Directions

• Remove noodle salad recipeseasoning noodle salad recipepacket
  noodle salad recipe from the noodles & break the noodles into pieces.
• Melt culinary recipesbutter In a large-ish skillet over medium-high heat.
• Add noodles & pecans & cook till light brown.
• Drain noodle misture onnoodle salad recipe paper towels.
• Whisk free recipestogether in a all recipessmall bowl: 1/2 c vegetable oil,1/4free culinary recipes c sugar,1/2 tsp salt,1/4 c vinegar,1 noodle salad recipetbsp
  culinary arts soy sauce,1/4 tsp black pepper.
• Toss togethereasy recipes noodles, green recipesonions, broccoli, & 1/4 c of the dressing.
• Serve salad with saladsremaining dressing.
• Enjoy the Ramen vegetable saladNoodle Salad recipe

EASY CARROTS AU GRATIN

Servings: 4
Ingredients:

1 T  Butter                              3 T  Flour
3 C  Carrots, sliced                 1 1/2 C  Milk
3 T  Butter                            1/2 lb Cheese (processed)

Slice the carrots and saute in about 1 T butter over low heat for 5-10
minutes, until cooked to taste.

Make a roux with the butter and flour. Add the milk (warmed) and cook
until thick. Add cheese and cook until cheese is melted. Mix in the cooked
carrots.

Place in greased casserole and sprinkle with buttered bread crumbs. Bake
at 350 degrees F. for 15-20 minutes or until brown.

NOTES:

* A simple and unusual carrot-cheese casserole — This is a family recipe
that my in-laws make for holiday dinners. I’ve never seen it in any
cookbook. It’s unusual, but good. Servings: Serves 4-6.

* Process cheese is sometimes called American cheese or Canadian cheese
depending on where it is bought. You can make a standard cheddar cheese
sauce instead, or you can use something like Velveeta instead.

: Difficulty: easy.
: Time: 15 minutes preparation, 20 minutes baking.
: Precision: no need to measure.

: Michelle Berteig
: California Institute of Technology, Pasadena, California, USA
: michelle@tybalt.caltech.edu

: Copyright (C) 1986 USENET Community Trust

—–

Lamb, Lentil, And Rosemary Soup

Servings: 6
Ingredients:

2 tb Olive oil
1 tb Butter
3 cl Garlic, minced
2    Onions, chopped
2    Carrots, cut into small
Cubes
1 ts Salt
1 ts Pepper
6 c  Lamb stock
2 c  Chopped very ripe tomatoes
Or canned tomatoes
1    Bay leaf
1    Bone from a roast leg of
Lamb
1 c  Cubed cooked lamb
Tabasco or other liquid hot
Pepper sauce

1. In a large soup pot, heat the olive oil and butter over moderately
low heat. Add the garlic, onions, carrots, half the rosemary, the thyme,
and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes,
lentils, bay leaf, and the lamb bone from the roast if you still have it
and bring the soup to a boil. Reduce the heat and simmer, partially
covered, for about 40 to 50 minutes, or until the lentils are tender. Taste
for seasoning.

2. To serve, place a small handful of cooked lamb in the bottom of each
soup bowl and ladle the hot soup over it. Garnish with the remaining fresh
rosemary. Serve with a bottle of Tabasco on the side.

Serves 4 to 6.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
Shared by: Karin Brewer, Cooking Echo, 2/93

SPICY NACHOS SUPREME

Servings: 6
Ingredients:

8 oz Tomato Sauce
4 oz Diced Green Chiles
1/2 c  Chopped Green Bell Pepper
1    Green Onion, Sliced
1/4 ts Hot Pepper Sauce
10 oz Tortilla Chips
2 c  Shredded Cheddar Cheese
1    Avocado
1 ts Lemon Juice
1/2 c  Sour Cream
Jalapeno Slices, Optional

Combine tomato sauce, chiles, green pepper, green onion and hot pepper
sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a
shallow 8′ X 10′ baking dish. Pour sauce over chips; sprinkle grated
cheese over all. Broil nachos for 3 minutes or until cheese melts. Just
before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon
avocado mixture and sour cream on hot nachos and top with jalapeno slices.
Serve immediately.

—–

Cake Recipe

Servings: 6
Ingredients:

2 oz To 4 oz chocolate
1/2 c  Milk
1 c  Light brown sugar, firmly
-packed
1    Egg yolk

Preheat oven to 350. Prepare the following custard: Cook and stir in a
double boiler OVER-not IN-hot water: Remonve from heat when
thickened. Have other ingredients at about 75 degrees. Sift before
measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift:
1 c. white sugar Beat until soft: 1/2 c. butter Add the sugar
gradually. Blend until very light and creamy. Beat in, one at a
time: 2 egg yolks Add the flour to the butter mixture in 3 parts,
alternating with thirds of: 1/4 c. water 1/2 c milk 1 tsp vanilla
Stir the batter until smooth after each addition. Stir in the
chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold
them light into the cake batter. Baked in 2 greased 9-inch round
pans for about 25 minutes. Spread, when cool, with: Caramel Icing or
Chocolate Icing (recipes follow)

CARAMEL ICING

Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 1/2
c. butter plus 1/2 c. milk Cover and cook for about 3 minutes or
until the steam has washed down any crystals which may have formed on
the sides of the pan. Uncover and cook without stirring to 238 to
240 degrees. Add: 3 TBSP butter Remove the icing from the heat and
cool to 110 degrees. Add: 1 tsp vanilla Beat the icing until it is
thick and creamy. If it becomes too heavy, thin it with a little
cream until it is of the right consistency to be spread.

Triple Chocolate Cake

Servings: 16
Ingredients:

2 1/2 c  Cake flour
1 ts Baking soda
1 c  Butter
3    Eggs
1 1/3 c  Water
1/3 c  Unsweetened cocoa
1/2 ts Salt
2 c  Sugar
1 ts Vanilla

1 10/12 oz jar apricot preserv

1/4 c Butter, softened
1/4 c Sifted cocoa
1/2 ts Vanilla
1 c Sifted powdered sugar
1/4 c Milk

1 c Sugar
1/4 c Heavy cream
1/2 c Unsweetened cocoa
1/4 c Water

Preheat oven to 350 degrees. Grease and flour two 9′ round cake pans.
To prepare the cake, in a medium bowl, combine the flour, cocoa, baking
soda and salt. In a large bowl, with electric mixer on medium, beat butter
and sugar until light and fluffy, about 10 minutes. Add eggs, one at a
time, beating well after each addition. Add vanilla. With mixer on low,
alternately beat in flour mixture and water. Pour batter into pans. Bake
for 30 - 35 minutes until toothpick inserted in center comes out clean.
Cool in pans for 10 minutes. Remove from pans: cool on rack.

Using a sharp knife, split each layer in half horizontally. Spread 3
layers with the preserves.

To prepare the butter cream filling, beat butter until light and fluffy
Alternately beat in sugar, cocoa and milk. Add vanilla. Spread 1/3 of the
butter cream over each layer with apricot preserves. Stack layers, ending
with the plain layer.

To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy
cream and water. Cook over low heat, stirring, until smooth. Bring to a
boil: Boil for 1 minute. Cool slightly.

Place cake on rack over wax paper. Pour glaze over the cake, spread-
ing to evenly coat. Chill 30 minutes or until set. Garnish with whipped
cream piped around the top edge and spot the chopped pistashios around the
top of the whipped cream.

This is from one of my MIL’s clippings from Women’s Day. Date unknown

Shared by Robert Rostrup

Vegetable Beef Soup [3-1/2 Hours]

Servings: 8
Ingredients:

----------------------------------GROUP_A----------------------------------
4 lb Cross Cut Beef Shanks               1 ts Fresh Ground Black Pepper
8 c  Water                               1    Bay Leaf
3    Cloves Garlic (finely               1    Carrot (finely chopped)
-chopped)                           1    Stalk Celery (broken into
1 lg Onion (caorsely chopped)                 -three pieces, with leafs
1 ts Salt                                4    Beef Bouillon Cubes

———————————-GROUP_B———————————-
3 c Tomato Juice 3 Stalks Celery (chopped)
1 ts Thyme 2 Potatoes (one inch cubes)
8 md Mushrooms 1 c Each, Fresh or Frozen
5 Carrots (coarsely sliced) Peas, Corn and Green Beans

Brown beef in bottom of dutch oven over medium-high heat. Add water and
bring to a boil. Skim foam. Add all remaining Group ‘A’ ingredients,cover
and bring to gentle boil. Cook for approximately three hours. Remove from
heat. Strain liquid; discard all solids except the beef. Remove all lean
meat from bones, cube and return to broth. Except for the potatoes, add all
Group ‘B’ ingredients and simmer for 20 minutes. Add the potatoes during
the last 10 minutes. Skim excess fat before serving (easiest when soup has
been refrigerated).

—–

SPICY MEXICAN TORTILLA STACKS

Servings: 4
Ingredients:

1 cn Pinto Beans (15oz), drained,
-rinsed
1 cn Black Beans (15oz), drained,
-rinsed
1 cn Corn (16oz)
1 cn Chopped Green Chilies (4oz)
1 lg Onion, chopped
1 lg Green Pepper, chopped
5    Flour Tortillas
1 c  Monterey Cheese,
-pre-shredded
1 c  Cheddar Cheese, pre-shredded
1 lg Jar Salsa

FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 Files
(1:3801/100))

Source: Tyler Morning News, Sept. 11, 1991 Servings: 4 Servings

Preheat oven 425′. Combine beans and corn in large bowl. Stir in chilies,
onion and green pepper. Lay one tortilla at the bottom of a greased
two-quart souffle or casserole dish. Spoon a small amount of bean mixture
over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese.
Continue alternating layers of tortilla, bean mixture and cheese mixture
until you end with cheese layer. Bake covered at 425′ for 10 minutes. Serve
with salsa.

** -=> this comes from the bottom of the files of Shelley Rodgers <=-

—–

Tzatziki

Servings: 2
Ingredients:

2 c  Plain Yogurt
2 ea Large Cucumbers
1 x  Salt To Taste
2 ea Large Cloves Garlic, Minced
1 1/2 T  White Wine Vinegar
1 T  Olive Oil
1 x  Fresh Ground Pepper(2 Taste)

Line a sieve with a damp cheesecloth and place over a
large bowl. Dump the yogurt into the sieve, cover
with plastic wrap, and allow to drain in the
refrigerator for 24 hours. Peel the cucumbers. Cut
them in alf lengthwise. Using a teaspoon, scrape out
and discard the seeds. Grate the cucumbers into a
colander, using the large holes on a four-sided
grater. Salt the cumcumbers and allow them to drain
for 1/2 hour. Place the garlic, vinegar, and olive oil
in a bowl and marinate while the cucumbers are
draining. Squeeze the drained cucumbers as dry as
possible and blot on paper towels. Place in the bowl
with the marinated garlic. Add the drained yougurt
and stir. Add a few grindings of fresh pepper and
salt if necessary. Serve with toasted pita bread
triangles.

—–

LUST AT FIRST BITE

Servings: 2
Ingredients:

----------------------------------STEP ONE----------------------------------
2    Chicken breasts;*
Salt and Pepper to taste

———————————-STEP TWO———————————-
1 Ripe banana; medium/mashed
1/3 c Orange curacao OR
1/3 c Grand Marnier
1 1/2 ts Lemon juice
1/4 c Dark corn syrup
1/4 ts Salt

———————————STEP THREE———————————
1/4 c Butter
1/4 c Chopped walnuts
2 tb Raisins
1/8 ts Salt
1/8 ts Pepper
1/2 c Soft bread crumbs

———————————STEP FOUR———————————
1/2 Banana; sliced

* Skinned, and boned
Cover chicken breasts with wax paper and flatten breasts with mallet.
Season inside and out with salt and pepper. Mix all ingredients together in
part two and set aside. Melt butter. Add remaining ingredients in part
three and toss to blend. Stuff chicken breasts with mixture and place in
au gratin dishes. Pour half of banana mixture over chicken and bake at 350^
for 25 to 30 minutes, basting once. Top breasts with sliced bananas and
spoon sauce over.
Return to oven for 2 to 3 minutes and serve. Source: Cooking In The
Nude–Quickies, c1984

—–