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1995-09-07
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APPLE SOY MARINADE
2-1/2 c. apple juice 2 garlic cloves, crushed
1/2 c. soy sauce 1 lg. chopped onion
1/4 c. oil 1/2 t. ginger
3 bay leaves 1/4 t. pepper
Combine, add meat and chill 12 to 24 hours before cooking.
Makes enough for 4-5 pound roast or brisket.
Date Entered: August 25, 1988
By: Donna Endreson
APRICOT CREME
1-1/2 c. dried apricots, 1 T. unflavored gelatin
diced and cooked 1/4 c. water
2/3 c. sugar, divided 2 eggs, beaten
1/4 c. apricot brandy 1/8 t. salt
2 c. cooked rice 1 c. heavy cream, whipped
2 c. milk, divided 1/2 c. chopped nuts
Marinate apricots and brandy and 1/3 cup sugar for 1 hour.
Cook rice, 1-1/2 cups milk and remaining sugar until thick and
creamy. Soften gelatin in water and add rice mixture. Blend
eggs with remaining milk, add salt, and stir into rice mixture.
Cook over low heat for 2-3 minutes while stirring. Cool and fold
in whipped cream, apricots and marinade. Top with nuts. Makes 6
servings at 447 calories each.
Date Entered: August 25, 1988
By: Donna Endreson
ARKANSAS CUMIN RICE
1/3 c. chopped onion 2 c. boiling beef broth
1/4 c. chopped green pepper 1 T. Worcestershire sauce
1 c. uncooked rice 3/4 t. salt
2 T. bacon drippings or oil 3/4 t. cumin seed
Saute onion, pepper and rice in oil until rice is golden.
Place in 2-quart casserole with remaining ingredients. Cover
tightly at bake at 350 degrees for 30 minutes. Fluff.
Date Entered: August 25, 1988
By: Donna Endreson
BAKED LEMON CHICKEN WITH PEPPERS
1/2 c. olive oil 2 large red peppers
1/3 c. lemon juice 2 large green peppers
2 T. chopped Italian parsley 3/4 t. salt
1 T. dried oregano 1/8 t. pepper
3-1/2 lb. broiler/fryer chicken
Combine all ingredients except chicken and vegetables. Add
chicken and marinate at room temperature for 1 hour, turning
once. Drain and bake chicken at 400 degrees for 35 minutes. Cut
peppers into 1/2-inch thick rings. Saute 8 minutes. Spoon
peppers around chicken. Makes 4 to 6 servings.
Date Entered: July 11, 1988
By: Donna Endreson
BAKED SALMON
1-1/2 to 2 lbs. salmon fillets onion salt to taste
salt and pepper to taste 4 T. butter or margarine
5 medium potatoes, halved additional butter for serving
1 medium onion, cut in wedges 1 lemon, cut in wedges
20 oz. frozen vegetables
Rinse frozen vegetables with warm water and drain. Season
fish with salt and pepper. Place fillets on top of each other on
large sheet of foil. Place potatoes and onions around fish and
put vegetables over everything. Sprinkle with salt, pepper and
onion salt. Dot with 4 T. butter. Seal foil. Grill or bake
(400 degrees) for 1 hour and 15 minutes. Top with additional
melted butter. Makes 4 servings.
Date Entered: July 10, 1988
By: Donna Endreson
BULGUR SALAD IN A POCKET
1 c. boiling water 1 chopped apple
2 t. bouillon 1/2 c. chopped peanuts
1/2 c. bulgur 1/2 c. wheat germ
8 oz. yogurt 1/3 c. celery
1/4 c. mayonaisse 1/3 c. raisins
1/4 t. curry powder pita bread
Add bouillon to water and soak bulgur in it for 20 minutes.
Mix together yogurt, mayonaisse and curry powder. Mix everything
together except pita bread. Chill 1 to 2 hours and serve in pita
bread.
Date Entered: July 10, 1988
By: Donna Endreson
BURRITO FILLING
4 T. oil 1 14-1/2 oz. can beef broth
3-1/2 to 4 lb. beef stew meat 1 4 oz. can green chilies
1 12 oz. can vegetable juice 3 minced cloves garlic
shredded cheddar cheese
Brown meat in oil and drain. Add remaining ingredients
except cheese. Simmer over low heat 2 to 3 hours. Shred meat
with fork, drain excess liquid. Serve on tortillas with cheese.
Date Entered: August 25, 1988
By: Donna Endreson
CARROT FLOWER MINIATURE LOAVES
3 T. soy sauce
1 T. rice vinegar
1-1/2 t. grated ginger
2 minced garlic cloves
1/4 t. salt
1 lb. ground turkey
1 c. cooked rice
3/4 c. chopped green onions
2-1/2 c. shredded carrots
1/2 c. chopped water chestnuts
1 egg
2 T. oilMix together all ingredients except 2 c. of the carrots and
the oil. Form 12 2-inch meatballs. Combine remaining carrots
and oil. Roll meatballs in carrots. Place in greased muffin
cups, sprinkle with leftover carrots and cover with foil. Bake
at 375 degrees for 25 minutes. Remove foil and bake 5 more
minutes until tips of carrots begin to brown. Let stand 5
minutes before serving. Makes 6 servings.
Date Entered: October 25, 1988
By: Donna Endreson
CHEESE BUTTER
1 stick softened butter 1 c. (4 oz.) shredded cheddar
3/4 t. Italian seasoning 1 t. lemon juice
1/8 t. garlic powder 1/8 t. pepper
Beat butter and seasoning until fluffy. Blend in cheese and
lemon juice. Form a log and refrigerate.
Date Entered: August 27, 1988
By: Donna Endreson
CHICKEN BOOYAH
5 lb. stewing chicken 2-1/2 c. onions
1-1/2 lb. beef stew meat 3 c. celery
1/4 lb. lean pork 1/2 lemon, cut in pieces
1/2 lb. dried navy beans, soaked 8 c. potatoes
1/2 lb. split green peas 4 c. shredded cabbage
2 c. canned whole tomatoes 4 T. butter
4 c. carrots salt and pepper to taste
Cover meat with cold water and slowly bring to boil. Skim
and simmer for 1 hour. Add beans, peas, tomatoes, carrots,
onions, celery and lemon. Cook 3 hours. Add remaining
ingredients and simmer 30 minutes. Makes about 4 gallons. Keep
adding water during cooking to keep vegetables and meat covered.
Date Entered: July 30, 1988
By: Donna Endreson
CHICKEN CURRY KABOBS ON RICE
1/2 c. plain yogurt 1-1/2 lb. chicken breast
1 t. minced garlic 6 skewers
1/4 t. curry powder 3 c. cooked rice
1/4 t. chili powder 1 large tomato, chopped
1/4 t. ginger 2 green onions, thinly sliced
1/4 t. salt parsley for garnish
Mix yogurt, garlic and spices. Marinate in refrigerator at
least 6 hours, turning occasionally. Soak bamboo skewers for 1
hours. Drain and discard marinade. Thread chicken on skewers.
Cook 8 to 10 minutes on grill, turning twice. Toss rice with
tomato and green onions. Serve skewers over rice. Makes 6
servings. (283 calories per serving)
Date Entered: July 11, 1988
By: Donna Endreson
CHILI CHEESE DIP
1 lb. ground beef 1 8-10 oz. green chilies
1 lb. American cheese and tomatoes
1/2 t. chili powder 2 t. Worcestershire sauce
Brown meat. Put drained meat and other ingredients in slow
cooker on high for 1 hour. Keep warm on low up to 6 hours.
Serve with tortilla chips.
Date Entered: August 27, 1988
By: Donna Endreson
CHILI CHEESE CORNSTICKS
1-1/4 c. yellow cornmeal 1 large egg
1/2 c. flour 1 c. milk
2 T. sugar 1/2 c. shredded Cheddar
1 T. baking powder 2 T. chopped green chilies
Beat egg, milk and 1/4 c. vegetable oil. Add dry ingredi-
ents, stirring only to mix. Toss in cheese and chilies. Bake in
greased pans at 425 degrees for 15 minutes.
Date Entered: July 11, 1988
By: Donna Endreson
CHILI CON QUESO DIP
1 T. butter pinch cumin
4 oz. chopped green chilies 1 c. canned chopped tomatoes
1/2 c. chopped onion 1/2 lb. shredded jack cheese
1 t. minced garlic 3 oz. cream cheese
1/4 t. pepper 1 T. chopped cilantro
Microwave margarine on high for 30 seconds. Add next 5
ingredients, cover with plastic wrap (leaving vent) and microwave
on high for 2 minutes. Add tomatoes and cook 2 minutes. Add
cheese and cook 1 minute. Stir and cook 1 minute. Stir in
cilantro. Serve with tortilla chips. Makes 2-1/2 cups, 35
calories per tablespoon.
Date Entered: August 27, 1988
By: Donna Endreson
CHOCOLATE ICE MILK
1 envelope unflavored gelatin pinch salt
1/4 c. water 1 T. oil
2 c. skim milk 1 egg white
3 T. unsweetened cocoa 1 t. vanilla
1/3 c. sugar
Sprinkle gelatin over water and let stand 1 minute. Micro-
wave on high 30 seconds, cool to room temperature. Combine 3/4
cup milk with gelatin and remaining ingredients. Beat at medium
speed until foamy, about 3 minutes. Stir in remaining milk.
Pour into shallow metal pan and freeze until almost set, 20 to 30
minutes, stirring occasionally.
Transfer to bowl and beat on high until thick and light
colored, about 5 minutes. Pour into container and freeze until
firm, about 8 hours. Let stand at room temperature 15 minutes to
soften. Makes 10 servings. Calories per 1/2 cup = 72.
Date Entered: July 30, 1988
By: Donna Endreson
CHOCOLATE PEANUT-BUTTER SQUARES
1 c. peanut butter 10.5 oz. miniature marshmallow
1 c. semisweet chocolate chips 2 cups rice crispies
1/2 c. butter or margarine, cut
Coat 8-inch pan with butter. Micorwave peanut butter, chips
and butter on high 2 to 2-1/2 minutes. Stir until smooth and add
marshmallows. Microwave on high 45 to 60 seconds. Stir to mix
and add cereal. Spread into pan and chill 2 to 3 hours. Cut
into 1-1/2 inch squares. Makes 25. (175 calories per square)
Date Entered: July 11, 1988
By: Donna Endreson
CIORBA
3-1/2 to 4 lb. chicken 1/2 t. white pepper
2 medium grated carrots 3 c. water
1 green pepper cut in strips 1/2 c. fresh chopped dill
1 red pepper, diced 1/2 c. chopped parsley
8 chopped scallions 4 oz. egg vermicelli
2 medium chopped tomatoes 2 egg yolks
1/4 lb. cut green beans 2/3 c. sour cream
2 c. chicken stock 1/4 lemon, squeezed
1 t. salt 4 oz. shredded cheddar cheese
Combine first 11 ingredients, bring to boil, reduce heat and
simmer about one hour. Add next three ingredients and cook about
5 minutes until vermicelli is tender. Remove from heat and set
aside for 5 minutes. Beat yolks and cream and whisk in 1/4 cup
of cooking liquid. Stir into ciorba. Add remaining ingredients
and sprinkle individual servings with cheese.
Date Entered: August 25, 1988
By: Donna Endreson
CITRUS AND SHERRY MARINADE
1/2 c. orange juice 1 green onion, minced
1/4 c. light soy sauce 1 t. minced garlic
2 T. dry sherry 1/8 t. ginger
1 T. oil
Combine. Makes 1 cup.
Date Entered: July 15, 1988
By: Donna Endreson
CREAM OF VEGETABLE SOUP
1 T. celery salt & pepper to taste
1 T. onion 1 c. milk
1 T. butter worcestorshire sauce to taste
2 t. flour 1/2 c. any cooked vegetable
1/4 t. chicken bouillon
Cook celery and onion in butter until soft. Stir in flour,
bouillon, salt and pepper. Add milk and worcestorshire sauce.
Cook until thickened plus 1 minute. Blend vegetable with soup
until smooth. Makes 1 serving. Suggested combinations: carrots
and nutmeg, peas and mint, potatoes and dill.
Date Entered: July 10, 1988
By: Donna Endreson
CURRIED SEAFOOD SALAD
1/4 c. vinegar 1/2 cucumber
1 T. honey 8 oz. cooked shrimp
1-1/2 to 2 t. curry powder 6 oz. crab meat
1/3 c. oil 1/2 c. coconut
5 c. lettuce 1/2 c. chopped almonds
3 c. spinach 1/2 c. raisins
1 c. celery
Blend first four ingredients, adding oil gradually. Toss
with all ingredients except last three. Sprinkle those on top.
Date Entered: July 10, 1988
By: Donna Endreson
EGGNOG
1 banana dash nutmeg
1 egg dash vanilla
1/2 c. milk
Place in blender and blend until smooth. Makes 1 serving.
Date Entered: July 10, 1988
By: Donna Endreson
FAR EASTERN RICE LOAF
1/2 c. celery 1/4 t. turmeric
2 T. onion 1/8 t. cumin
1 clove minced garlic salt and pepper to taste
1 T. butter 4 oz. cooked fish
1/4 c. chopped nuts 1/2 c. cooked rice
Saute celery, onion and garlic in butter. Stir in remaining
ingredients. Bake in greased casserole dish at 350 degrees for
20 minutes. Makes 1 serving.
Date Entered: July 10, 1988
By: Donna Endreson
FAST CHICKEN FIESTA
2-1/2 to 3 lb. chicken pieces 3/4 c. sliced celery
salt 3/4 c. sliced green onions
pepper 3 c. cooked rice
2 T. butter 1 12 oz. can corn w/ peppers
4 oz. pork sausage 2 t. lemon juice
Season chicken with salt and pepper and brown in butter.
Remove and brown sausage and vegetables. Add remaining
ingredients and chicken. Cover and bake at 350 degrees for 30 to
40 minutes. Makes 6 servings.
Date Entered: August 25, 1988
By: Donna Endreson
FIVE SPICE BAKED CHICKEN
3 T. rice 1 T. soy sauce
1 chopped carrot 1/4 t. five spice
2 chopped green onions dash pepper
1 clove minced garlic 1/2 chicken breast
1/3 c. water
Place first four ingredients on foil with dull side down.
Place chicken breast on top. Mix together remaining ingredients
and pour over breast. Bake at 375 degrees for 45 to 50 minutes.
Makes 1 serving.
Date Entered: July 10, 1988
By: Donna Endreson
FLORIDA RICE AND AVOCADO SALAD
3 c. cooked rice, cooled 1-1/2 t. salt
2 to 3 c. chopped chicken 1 t. sugar
2 avocados, cubed 1/4 t. white pepper
1 c. sliced celery 1 minced garlic clove
1/2 c. green pepper, slivered hot pepper sauce
1/4 c. minced onion tomato wedges
3 T. lemon juice salad greens
2 T. oil avocado slices
Combine first six ingredients. Mix juice, oil and
seasonings in jar and pour over rice mixture. Toss lightly,
cover and refrigerate 1 to 2 hours. Serve on greens with
tomatoes and avocado as garnish. Makes 6 servings.
Date Entered: August 25, 1988
By: Donna Endreson
FLOTEGROT
2-2/3 c. milk 3 T. sugar
3 T. long-grain rice 1/2 c. sugar
2 c. whipping cream 1-1/2 t. ground cinnamon
2/3 c. all-purpose flour 1/2 t. salt
3 c. milk, scalded
Heat 2 cups of the milk and the rice to boiling, simmer 40
minutes until rice is done. Bring 2/3 c. milk and cream to boil,
reduce heat, and boil gently for 5 to 10 minutes, until mixture
stops foaming. Sift flour into latter mixture until mixture
pulls away from sides and butterfat separates. Reduce heat.
Cook, stir, and skim butterfat. Reserve. Whisk in 3 cups
scalded milk until pudding is smooth and just comes to boiling.
Add salt, rice mixture, and 3 tablespoons sugar. Combine
remaining sugar and cinnamon. Ladle pudding into dishes.
Sprinkle with cinnamon and sugar. Pass butterfat to be spooned
over pudding.
Date Entered: August 29, 1988
By: Donna Endreson
GINGER DRESSING
2 T. fresh ginger, chopped cayenne pepper to taste
2 T. Dijon mustard 1 T. sherry
2 t. hoisin sauce 2 T. sesame oil
1 T. balsamic vinegar 1/4 c. oil
1 T. light soy sauce
Blend all ingredients in blender. Makes about 1-1/2 cups.
Date Entered: August 29, 1988
By: Donna Endreson
GINGERED SHRIMP SALAD
1-1/2 lb. cooked shrimp 1-1/2 t. ginger
3/4 c. oil 1 t. sugar
1/4 c. white wine vinegar 1/2 t. salt
2 T. water 2 c. celery
1 T. lemon juice 2 c. carrots
Mix together all ingredients except shrimp and vegetables.
Pour half over shrimp and half over the vegetables. Marinate for
an hour, drain and serve over lettuce or sprouts.
Date Entered: July 10, 1988
By: Donna Endreson
GLAZED WATER CHESTNUTS
1 lb. bacon 1/2 c. brown sugar
2 8 oz. cans whole water chestnuts 1/2 c. chili sauce
1/2 c. mayonnaise
Slice bacon in pieces long enough to wrap around chestnut
and secure with toothpick. Bake at 450 degrees until bacon is
crisp. Drain. Combine remaining ingredients and pour over
chestnuts. Bake at 375 degrees for 15 minutes or until sauce has
turned into a glaze.
Date Entered: August 27, 1988
By: Donna Endreson
GRAHAM CRACKER CAKE
CAKE
1/2 c. butter 2 t. baking powder
1 c. sugar 1/2 lb. graham cracker crumbs
3 eggs, separated 1 c. milk
1/2 c. flour 1 t. vanilla
FILLING BUTTER CREAM FROSTING
1 T. cornstarch 1/2 lb. butter
1 c. hot milk 2 egg yolks
2 egg yolks 2 c. sifted powdered sugar
1/2 c. sugar
1/2 c. pecans or walnuts, chopped
Cake: Cream butter and sugar, add egg yolks one at a time.
Mix flour, baking powder and crumbs. Alternate adding butter
mixture and milk. Add vanilla, fold in stiffly beaten egg
whites. Pour into two greased 8 or 9 inch pans. Bake at 350
degrees for 25 to 35 minutes.
Filling: Moisten cornstarch with a little milk. Add rest
of milk and cook in double boiler until smooth. Beat yolks,
adding sugar gradually. Add milk slowly and cook until thick and
coats a spoon. Remove from heat, cool and add nuts.
Frosting: Cream butter until fluffy, add yolks one at a
time. Add sugar gradually until smooth.
Put filling on one layer within 1/2 inch of edges. Let set
30 minutes. Top with second layer. Frost and garnish with
coconut.
Date Entered: July 30, 1988
By: Donna Endreson
GRILLED SHRIMP
2 T. olive oil 1 t. coarse salt
2 T. lemon juice 1/4 t. crushed red pepper
2 T. chopped fresh parsley 1/4 t. black pepper
1 T. grated ginger 1/2 t. dried thyme
2 t. ground coriander seeds 45 large shrimp (2 lb.)
12 skewers
Soak bamboo skewers 1 hour before using. Devein shrimp with
scissors leaving shell intact. Mix all ingredients except shrimp
until blended. Ad shrimp and marinate 30 minutes at room temper-
ature or overnight in refrigerator. Drain and discard marinade.
Thread shrimp on 2 parallel skewers. Cook 1-1/2 to 2 minutes per
side. Makes 6 main-dish or 10 appetizer servings. (150 calories
per main-dish serving)
Date Entered: July 11, 1988
By: Donna Endreson
GRILLED SALMON
1-1/2 to 2 lb. salmon fillets 1/4 t. sugar
1/2 c. oil 1/2 t. Italian seasoning
1/4 c. red wine vinegar 1 large minced garlic clove
3/4 t. garlic salt 1/8 t. pepper
1/4 t. salt 1 t. water
Mix all ingredients except salmon. Marinate for at least 30
minutes. Grill (15 minutes per side for steak, 6 for fillet),
brushing often with leftover marinade.
Date Entered: July 10, 1988
By: Donna Endreson
HAM AND CHEESE BALL
1 c. ground ham 1 t. Worcestershire sauce
8 oz. cream cheese 1/2 t. lemon juice
8 oz. shredded cheddar onion powder to taste
1 t. Tabasco sauce
Mix all ingredients and chill.
Date Entered: 8-29-88
By: Donna Endreson
HAMBURGER SURPRISE
1-1/2 lb. ground beef 1/4 t. salt
1 large egg 1/4 t. pepper
1/2 c. seasoned bread crumbs 4 oz. mozzarella cheese (1/2")
1 T. Italian seasoning
Mix all ingredients except mozzarella until blended. Divide
into 12 pieces and shape each into a 3-inch patty. Top half of
patties with cheese and seal with other half. Grill 8 minutes
for rare and 10 minutes for medium. Makes 6 servings. (333
calories per serving)
Date Entered: July 11, 1988
By: Donna Endreson
HAM IT UP POTATOES
6 T. ham drippings 1/4 lb. shredded cheese
6 T. flour 1 lb. cooked diced ham
3 c. milk 4 c. cubed cooked potatoes
1 t. salt 2 onions, diced
Saute onions in ham drippings. When brown, add flour, milk
and cheese. Heat until cheese melts. Add remaining ingredients
and bake at 350 degrees for 30 to 40 minutes.
Date Entered: July 15, 1988
By: Donna Endreson
NOT SWISS AND ALMOND SPREAD
1-1/2 c. (6 oz.) shredded swiss 1/8 t. nutmeg
8 oz. cream cheese, softened 1/8 t. pepper
1/3 c. salad dressing 1/3 c. toasted sliced almonds
2 T. chopped green onion
Combine all ingredients, stirring in almonds last. Spread
into 9-inch pie pan and bake at 350 degrees for 15 minutes,
stirring once. Garnished with additional almonds. Makes 2-1/3
cups.
Date Entered: August 27, 1988
By: Donna Endreson
ITALIAN POUND CAKE
CAKE FILLING
1/2 lb. butter 2/3 lb. ricotta cheese
1-2/3 c. sugar 8 t. sugar
5 eggs 2 t. vanilla
2 c. cake flour 4 t. whipping cream
1/4 t. salt grated semi-sweet chocolate or
1 t. vanilla sliced strawberries
FROSTING
8 oz. semi-sweet chocolate bits
1/2 c. strong brewed coffee
10 T. unsalted butter, chilled
Cake: Cream butter, slowly adding sugar until light. Add
eggs one at a time. Stir in remaining ingredients. Bake in
buttered and floured 9 x 5 loaf pan at 325 degrees for 1-1/4 to
1-1/2 hours or until done. Cool in pan for 5 minutes before
turning onto rack. Slice horizontally into three sections.
Filling: Combine first four ingredients in blender until
smooth. Fold in grated chocolate or strawberries. Spread evenly
between layers.
Frosting: Melt chocolate with coffee over very low heat.
Beat in butter a small amount at a time. Continue beating until
thick and of spreading consistency. Frost cake and garnish.
Date Entered: August 25, 1988
By: Donna Endreson
ITALIAN STUFFED CHICKEN BREAST
1/2 c. tomato sauce 1 t. parmesan cheese
4 oz. chicken breast 1/4 t. dried oregano
1/4 c. havarti or swiss cheese 1 t. melted butter
1 T. bread crumbs
Mix crumbs, parmesan cheese and oregano. Pound breast thin.
Cover with havarti or swiss chesse. Roll up and brush with
butter. Roll in crumb mixture. Bake at 350 degrees for 30
minutes. Add sauce and bake 10 minutes more. Makes 1 serving.
Date Entered: July 10, 1988
By: Donna Endreson
LEMON PEPPER MARINADE
1/4 c. lemon juice 1/2 t. fresh dill
1/4 c. water 1/2 t. cracked black pepper
1 T. oil 1/2 t. salt
Combine. Makes 1/2 cup.
Date Entered: July 15, 1988
By: Donna Endreson
LEMON SOY MARINADE
3 T. soy sauce 2 garlic cloves, crushed
1/4 c. lemon juice 1 T. fresh ginger or
1/4 t. ground
Combine, add meat and chill from 1 hour to overnight. Make
enough for about one pound of meat.
Date Entered: August 25, 1988
By: Donna Endreson
LOWFAT BROWN GRAVY
1 T. margarine 2 T. tomato puree
1 T. flour 1 bay leaf
2 T. diced carrot 1/2 clove garlic
2 T. diced celery dash pepper
2 T. diced onion dash thyme leaves
1 c. beef broth (fat skimmed)
Melt margarine. Add flour and cook for 3 minutes. Add
vegetables and cook for 5 minutes until lightly browned. Remove
from heat and stir in broth. Add remaining ingredients and
simmer for 4 to 5 minutes. Let cool slightly. Remove bay leaf
and process in blender until smooth.
Date Entered: July 30, 1988
By: Donna Endreson
MEXICAN QUICHE
6" flour tortilla 1 egg
1/2 c. jack cheese (2 oz.) 1/4 c. milk
3 oz. sausage 1/8 t. salt
1 T. chopped green pepper
Heat tortilla and place in small greased dish. Top with
half of the cheese. Cokk sausage and pepper and add to dish.
Mix together remaining ingredients and pour over dish. Top with
rest of cheese. Bake at 350 degrees for 30 to 35 minutes.
Date Entered: July 10, 1988
By: Donna Endreson
MOROCCAN BEEF STEW
2 lb. chuck roast (bite-size) 1/4 t. cumin
3 T. flour 1/4 t. ginger
2 t. salt 1/8 t. cayenne pepper
2 T vegetable oil 1 c. chopped celery
20 oz. pineapple chunks 1/2 c. chopped onion
2 c. juice/water 2 cloves minced garlic
1/2 t. paprika 1 c. sliced carrots
1/4 t. coriander 3 small tomatoes, wedged
1/4 t. turmeric parsley flakes
Dredge beef in flour and salt and brown in oil. Pour off
drippings. Add spices, celery, onion and garlic. Stir in juice
and water. Cook slowly 1 hour. Add carrots and cook 30 minutes
more. Add pineapple and tomatoes and heat through. Garning with
parsley. Makes 8 servings.
Date Entered: July 11, 1988
By: Donna Endreson
MOZZARELLA CHEESE PUFFS
1 c. flour 1 stick butter
1/4 t. salt 8 oz. shredded mozzarella
1/4 t. paprika
Cream butter and cheese. Add dry ingredients and shape into
little balls. Bake on light greased sheet at 350 degrees for 15
to 20 minutes until puffed and golden brown. Makes 24 puffs.
Can be frozen unbaked.
Date Entered: August 29, 1988
By: Donna Endreson
MOZZARELLA CHEESE PUFFS
1 c. flour 1 stick butter
1/4 t. salt 8 oz. shredded mozzarella
1/4 t. paprika
Cream butter and cheese. Add dry ingredients and shape into
little balls. Bake on light greased sheet at 350 degrees for 15
to 20 minutes until puffed and golden brown. Makes 24 puffs.
Can be frozen unbaked.
Date Entered: August 29, 1988
By: Donna Endreson
NO-FUSS NATURAL HASH BROWNS
2 medium potatoes (2/3 lb.) 1/2 t. mixed chopped herbs
1/2 T. butter or margarine 2 T. chopped parsley
1/2 T. vegetable oil salt & pepper to taste
1/2 c. chopped onion
Grate unpelled potatoes. Rinse and pat dry. Heat butter
and oil. Add potatoes, onions and herbs. Cook over medium-high
heat until tender and golden, tossing occasionally. Add parsley
and season. Makes 2 servings. (150 calories per serving)
Date Entered: July 11, 1988
By: Donna Endreson
POTATO-CASHEW CROQUETTES
2 c. mashed potatoes (1 lb.) 1/2 t. cumin
1/4 c. cornstarch 1/2 c. cashews
2 T. minced cilantro 1/3 c. dry bread crumbs
1 t. chili powder chutney and/or lime wedges
Mix potato, cornstarch, cilantro, chili powder and 1 tea-
spoon salt. Place a cashew in center of each tablespoonful of
potato mixture. Roll in bread crumbs. Deep fry at 375 degrees
about 1 minute. Drain. Makes 2-1/2 dozen.
Date Entered: July 11, 1988
By: Donna Endreson
POTATO-CASHEW CROQUETTES
2 c. mashed potatoes (1 lb.) 1/2 t. cumin
1/4 c. cornstarch 1/2 c. cashews
2 T. minced cilantro 1/3 c. dry bread crumbs
1 t. chili powder chutney and/or lime wedges
Mix potato, cornstarch, cilantro, chili powder and 1 tea-
spoon salt. Place a cashew in center of each tablespoonful of
potato mixture. Roll in bread crumbs. Deep fry at 375 degrees
about 1 minute. Drain. Makes 2-1/2 dozen.
Date Entered: July 11, 1988
By: Donna Endreson
MEXICAN QUICHE
4 oz. chopped green chilies 2 c. light cream
6 slices cooked crumbled bacon 1/4 t. salt
1 c. shredded swiss cheese cayenne pepper
5 eggs 4 tostaco shells
Put cheese into shells. Mix bacon with drained chilies and
put into shells. Beat eggs, cream and salt. Pour into shells.
Sprinkle cayenne over top. Bake at 350 degrees for 25 to 30
minutes. Cool 5 minutes. Makes 4 servings.
Date Entered: July 15, 1988
By: Donna Endreson
RASPBERRY PIE
3/4 c. margarine, softened 2 egg whites
3 T. sugar 1 T. lemon juice
1-1/2 c. flour 1 c. whipping cream
10 oz. pkg. raspberries 1 t. vanilla
1 c. sugar
Combine margarine and sugar but do not cream. Stir in
flour. Reserve 1/4 cup crumbs for topping. Press remainder in 9
by 13 pan. Bake at 375 degrees for 10 to 12 minutes until light
golden brown. Cool.
Brown reserved crumbs in pan for 5 to 10 minutes. Beat
raspberries, sugar, egg whites and lemon juice at high speed
until very light, 10 to 15 minutes. Whip cream with vanilla and
fold into raspberry mixture. Pour into crust. Freeze until
serving time.
Date Entered: July 30, 1988
By: Donna Endreson
REFRIGERATOR PECAN COOKIES
1-1/4 c. flour 1/4 c. brown sugar
1/4 t. soda 1 egg
1/4 t. salt 1/2 t. vanilla
1/3 c. butter 1/2 c. pecans
1/2 c. sugar
Cream butter, sugars and egg. Add remaining ingredients.
Can be dropped by teaspoonful or chilled and cut in 1/4-inch
slices. Bake at 375 degrees for 8 to 10 minutes.
Date entered: July 10, 1988
By: Donna Endreson
RUMAKI
1 lb. bacon 1/2 lb. chicken livers
8 oz. whole water chestnuts ground cloves
brown sugar
Divide bacon into 4 portions. Microwave each for 2-1/2
minutes on high. (I also partially cook livers and divide into
smaller pieces.) Sprinkle bacon with cloves and brown sugar.
Wrap 1/2 bacon strip around 1/2 chestnut and 1/2 liver.
Microwave 10 at a time for 3 to 4 minutes on high.
Date Entered: August 27, 1988
By: Donna Endreson
SHRIMP WITH SPICY BLACK BEAN SPREAD
1 c. (11 oz.) black bean soup/dip 1 minced garlic clove
2 T. oil 1/8 t. grated lime peel
1 T. lime juice 30 medium shrimp (1 lb.)
1 T. chopped jalapeno 60 crackers
1 t. Dijon mustard 60 cilantro leaves
Combine first 7 ingredients until smooth. Cover and
refrigerate at least 2 hours. Cut cooked shrimp in half
lengthwise and remove vein. Spread 1 teaspoon soup mixture on
each cracker. Top with shrimp and garnish with cilantro. 15
calories per serving--not including cracker.
Date Entered: August 29, 1988
By: Donna Endreson
SPICY MARINADE FOR SHRIMP
1 c. rice wine vinegar 1 t. sesame oil
1.4 c. lime juice salt to taste
1/2 c. olive oil 1 t. red chili paste
2 T. chopped cilantro 24 large cleaned shrimp
2 minced garlic cloves
Combine all ingredients and marinate shrimp for 30 minutes.
Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to
3 minutes per side.
Date Entered: August 27, 1988
By: Donna Endreson
SUGAR AND SPICE CASHEWS
3 c. cashews 1 t. vanilla
1/4 c. butter or margarine 1/2 t. cinnamon
1 c. sugar 1/4 t. cloves
1/4 c. light corn syrup
Melt butter. Add sugar and corn syrup. Microwave on high 2
minutes. Stir and cook on high 3 more minutes. Stir once to mix
in vanilla and spices. Pour immediately over nuts. Toss and
cook on high for 3 minutes, stirring occasionally. Spread on
waxed paper to cool. Makes 1 quart.
Date Entered: July 11, 1988
By: Donna Endreson
TABBOULEH WITH MEAT
8 oz. cooked chicken, cubed 1 c. bulgur wheat
1/3 c. oil 1/2 c. celery
1/3 c. lemon juice 1/2 c. carrot
2 t. dried mint 1/2 c. parsley
1/2 t. salt 1/4 c. green pepper
1/8 t. pepper 1/4 c. green onion
2 garlic cloves 1-1/4 c. chopped cucumber
2 c. boiling water 2 tomatoes, chopped
Mix oil, lemon juice, mint, salt, pepper and garlic and pour
over meat. Marinate 30 minutes. Pour water over bulgur and soak
20 minutes. Drain and squeeze out excess water. Add remaining
ingredients except cucumber and tomato and chill for 3 to 5
hours. Add rest before serving.
Date Entered: July 15, 1988
By: Donna Endreson
TANGY CHICKEN SALAD
1 c. pineapple, chunked & drained 1/2 c. plain yogurt
2 c. chopped chicken or turkey 1/2 t. curry powder
3/4 c. red grapes, halved 1/3 c. oats, uncooked
1/2 c. sliced celery 1/3 c. dry roasted peanuts
Stir curry into yogurt and add all ingredients except oats
and peanuts. Add those immediately before serving and mix.
Makes 4 servings at 275 calories each.
Date Entered: August 25, 1988
By: Donna Endreson
TANGY CHICKEN SALAD
1 c. pineapple, chunked & drained 1/2 c. plain yogurt
2 c. chopped chicken or turkey 1/2 t. curry powder
3/4 c. red grapes, halved 1/3 c. oats, uncooked
1/2 c. sliced celery 1/3 c. dry roasted peanuts
Stir curry into yogurt and add all ingredients except oats
and peanuts. Add those immediately before serving and mix.
Makes 4 servings at 275 calories each.
Date Entered: August 25, 1988
By: Donna Endreson
THAI CHICKEN
1 med. chicken in pieces 1-1/2 t. chili paste
3/4 c. chunky peanut butter 1 t. honey
1/2 t. sesame oil 3-4 scallions, chopped
1 t. minced fresh ginger 1/8 c. soy oil
1/8 c. warm water
Mix all ingredients except chicken to make sauce. Alternate
adding soy oil and water to finish. Brown chicken 10 minutes
each side at 400 degrees. Coat with sauce and make at 350
degrees for 20 minutes.
Date Entered: July 30, 1988
By: Donna Endreson
TOMATO SAUCE
1/2 c. chopped onion 1/2 t. Italian seasoning
1 minced garlic clove 1/2 t. sugar
1 T. oil 1/4 t. salt
3 tomatoes dash pepper
Cook onion and garlic in oil until soft. Add remaining
ingredients and simmer until blended.
Date Entered: July 10, 1988
By: Donna Endreson
TORTELLINI PESTO SALAD
1 c. mayonnaise 2 c. tortellini, cooked
1/4 c. parmesan cheese 1 c. julienne zucchini
1/4 c. chopped parsley 1 c. julienne carrots
2 minced garlic cloves 1 c. cherry tomato halves
1-1/2 t. crushed basil leaves 1/2 c. chopped walnuts
2 T. milk
Combine first six ingredients. Add remaining ingredients
except walnuts. Chill. Add walnuts before serving. Makes 4
servings.
Date Entered: August 29, 1988
By: Donna Endreson
TURKEY RICE SOUP
1-1/4 c. water 1/8 t. basil
1/4 c. onion 1/2 c. turkey
1 chopped carrot 1/4 c. frozen peas
1 T. rice 1 T. dry sherry
1 t. bouillon
Boil first six ingredients for 15 minutes. Add turkey and
peas and cook for 5 minutes more. Stir in sherry before serving.
Makes 1 serving.
Date Entered: July 10, 1988
By: Donna Endreson
VEGETABLE-HAM SALAD
1 c. peas 2 T. green onion
2 c. rice 3 T. white wine vinegar
1 c. ham 3 T. oil
4 oz. cheese 1/2 t. basil & chervil
3/4 c. celery 1/4 t. salt
1/2 c. green pepper 1/8 t. pepper
Combine first seven ingredients. Whisk together remaining
ingredients, add to salad, and toss to combine.
Date Entered: July 10, 1988
By: Donna Endreson
ZUCCHINI PINEAPPLE BREAD
3 eggs 1 t. salt
1 c. oil 1/2 t. baking powder
2 c. sugar 1-1/2 t. cinnamon
2 t. vanilla 3/4 t. nutmeg
2 c. grated zucchini 1 c. chopped walnuts
1 8 oz. can crushed pineapple 1 c. raisins or currants
2 t. baking soda 3 c. flour
Mix in order given. Bake in 2 floured 9 x 5 loaf pans at
350 degrees for 1 hours. Cool 10 minutes in pan and then on
rack.
Date Entered: August 25, 1988
By: Donna Endreson
ZUCCHINI HEALTH BREAD
3 eggs 2 c. whole wheat flour
1 c. honeyu 1/4 c. wheat germ
2 t. vanilla 1/4 c. bran
1 c. oil 2 c. grated unpeeled zucchini
1/4 t. baking powder 3/4 c. chopped nuts
1 t. baking soda 1/2 c. raisins
3-1/2 t. cinnamon
Mix in order given. Bake in 2 greased loaf pans at 325
degrees for 60 to 70 minutes.
Date Entered: August 25, 1988
By: Donna Endreson
ZUCCHINI BREAD
3 eggs 2 t. baking powder
1 c. shortening 2 t. baking soda
2 c. grated peeled zucchini 1 t. salt
2 t. vanilla 3 t. cinnamon
2 c. sugar, white or brown 1 c. chopped nuts
3 c. flour
Beat eggs until light. Add next four ingredients. Mix
together dry ingredients and blend. Bake in 2 loaf pans at 325
degrees for 1 hour.
Date Entered: August 25, 1988
By: Donna Endreson
