**Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Beef Vindaloo Cuisine: Category: Beef Preparation: Temperature: Servings: 4 Ingredients: 1 med onion, chopped 1 tsp cumin seeds 2 cloves garlic, peeled 1/4 cup vinegar 1 Tbsp turmeric 2 lbs boneless stewing beef 1 Tbsp coriander seeds cut into 1" cubes 2 tsp chili powder 3 Tbsp ghee 1/2 tsp light mustard seeds 4 cups water 1/2 tsp fenugreek salt to taste 1 tsp ginger-root, ground Instructions: Put the onion and garlic in the workbowl of an electric blender. Grind the spices in a spice grinder. Add to the onion mixture. Blend, adding enough of the vinegar to make a thick, stiff paste. Pat the beef cubes dry with paper towels. Put the meat in a large bowl. Coat thoroughly with the paste. Marinate for between 4 and 12 hours. Melt the ghee in a heavy casserole. Brown the beef carefully - don't let it burn. Add the water. Cover. Cook over low heat until tender (1 1/2-2 hours). Remove the cover and turn up the heat to cook off excess liquid. Add more water if the curry is too dry. Serve hot. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: SPANISH RICE Cuisine: Category: Side dishes Preparation: Temperature: Servings: Ingredients: 3 cups cooked brown rice1 onion choppsed4 stalks celery (I skipped this; I don't like celery much)1 large green pepper2 cloves garlic1 teaspoon chili powder1 teaspoon cumin1 cup chopped tomatoes1 teaspoon salt1/2 teaspoon oregano1/4 teaspoon pepper Instructions: Rice should be warm.Water saute onion, celery, pepper, and garlic. (original recipe calledfor 1 tablespoon oil; I left it out completely) Add chili powder andcumin. When fragrant, add tomatoes, salt oregano, and pepper. Whentomatoes are cooked through, stir in the rice.VARIATIONS: For a rich, cheeselike taste, include 1/3 cup cornmeal with the rice when you first cook it. Then, when making the Spanish Rice, increasethe tomato a little. (I did this, and it's pretty good)MY VARIATIONS: I added coriander (ground) to the list of spices and increasedthe black pepper. I like my food spicier than her recipes usually are.I sprinkled a bit of nutritional yeast on mine at the table.Contributor: Judy Frawley -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: TIROPATINAM Cuisine: Category: Ethnic Preparation: Temperature: Servings: Ingredients: 500ml milk6 eggs3 tblsp honeya little bit of ground pepper Instructions: ------------- (A Kind of Soufflee)Sweeten milk with honey, add eggs and mix together until smooth. Cookon low heat until stiff, sprinkle pepper on it and serve.OVA SFONGIA EX LACTE (Pancakes with Milk)(Apic. 7, 13, 8)Ingredients:------------8 eggs600ml milk100ml oila little bit honeya little bit ground pepperInstructions:-------------Mix eggs, milk and oil until you have a pancake dough. Fry in a panand serve topped with honey and a little pepper.IN OVIS APALIS (Boiled Eggs)(Apic. 7, 19, 3)Ingredients:------------8 hard boiled eggs (not too well done - boil ca. 4 minutes)50g stone-pine kernelshoney, pepper, vinegar, Liebstoeckl, Liquamen (or salt) to tasteInstructions:-------------Dressing for boiled eggs: Mix together pepper, Liebstoeckl, soaked pinekernels. Add honey and vinegar and season with Liquamen. Serve togetherwith the eggs. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Wieners in Butter and Beer Sauce Cuisine: Main dish Category: Main dishes Preparation: cook Temperature: Servings: 10 Ingredients: 1/4 c Butter 12 oz Beer 1 lg Onion; thinly sliced 1 lb Wieners, all-meat 10 Buns, wiener Instructions: Melt butter in saucepan; add beer and onion. Cover and cook over low heat 30 minutes. Transfer saucepan to grill. Heat wieners on grill. While they grill, use tongs to dip them into beer sauce four or five times at 5-minute intervals. Serve wieners in buns; spoon cooked onion and sauce over wieners. SOURCE: Southern Living Magazine, sometime in the 1970s. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: July Jubilee Rice Salad Cuisine: Category: Salads Preparation: Temperature: Servings: Ingredients: 1 cup uncooked Lundberg Jubilee rice, cooked according to package directions. 1/4 cup bottled lowfat Italian vinaigrette (or 3 tbsp. olive oil and 2 tbsp. wine vinegar) 1/2 cup parsley, minced 1 large tomato, seeded and diced (1 cup) 2 stalks celery, diced (1 cup) 1 tbsp. fresh basil, chopped (or 1 tsp. dry) salt and pepper to taste 1 bunch green onions, minced (3/4 cup) 4 oz. cheddar cheese, cut into small cubes 1 can (2.25 oz.) sliced olives, drained (1/4 cup) Instructions: Add vinaigrette, salt and pepper to cooked, cooled rice. Toss lightly. Add remainder of ingredients and toss. If desired, add more vinaigrette to taste. Chill. Serve on a bed of lettuce and garnish with parsley. Yield: 6 cups Nutritional Information 1 cup serving; Calories 214, Protein 8 g, Dietary Fiber 2 g, Fat 9 g, Cholesterol 20 mg, Sodium 265 mg. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: RAISED YEAST DONUTS Cuisine: American Category: Desserts Preparation: Temperature: Servings: Ingredients: 1 TBS (2 pkg) Dry Yeast 1/4 Cup Warm Water 1 1/2 Cup Milk -Scalded and cooled 1/4 Cup Sugar 1 tsp Salt 2 TBS Canola oil 2 Eggs 4 1/2 Cups Flour, or until dough begins to pull cleanly away from the sides of the bowl Instructions: In a medium bowl, stir until dissolved: 1 TBS (2 pkg) Dry Yeast 1/4 Cup Warm Water Add, mixing thoroughly: 1 1/2 Cup Milk -Scalded and cooled 1/4 Cup Sugar 1 tsp Salt 2 TBS Canola oil 2 Eggs Blend in, a little at a time: 4 1/2 Cups Flour, or until dough begins to pull cleanly away from the sides of the bowl Knead dough on a lightly floured surface for about 10 minutes. Let rise in a covered, lightly oiled bowl until at least double in size. Punch down the dough to remove all the air bubbles and let rest for 15 minutes. Roll out to 1/2 inch thickness and cut out donuts with a floured cutter ( or the top of a glass). Let the donuts rise, covered, until double in size. Deep fry in 375* Oil. Dust with powdered sugar or glaze while still warm. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Fried Meat Balls in Sweet and Sour Sauce Cuisine: Category: Main Dishes Preparation: Temperature: Servings: Ingredients: Ingredients: 350 g (12 oz) minced pork (400 mg cholesterol) 3 stalks spring onion (shredded) 1 tsp diced ginger 1 tbsp diced spring onion 1 egg white 1/2 cabbage Seasonings: 1 1/2 tbsp light soy sauce 1/2 tsp salt 1/2 tbsp wine pinch of pepper Sauce: 4 tbsp vinegar 3 tbsp sugar 1 tbsp light soy sauce 1/3 tsp salt 1/2 tsp flavored powder 1 tsp sesame oil 3/4 cup water 2 tsp cornflour to thicken sauce Instructions: Blend minced pork, seasonings, diced spring onion, diced ginger, egg white and 1 tbsp cornflour. Stir into sticky paste and then knead into meat balls. Cut cabbage into pieces. Stir-fry with oil and salt. Dish up. Heat 6 cups oil and fry meat balls over medium heat for 2 minutes. Dish up. Bring oil to boil and fry meat balls again over high heat for 1/2 minute. Dish up. Saute shredded spring onion with some oil. Pour in sauce and cornflour, bring to boil. Put in meat balls and stir. Arrange on cabbage and serve. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: DEVILED HAM CHEESE BALLS Cuisine: American Category: Pork Preparation: Temperature: Servings: 15 Ingredients: 2 packages (8 oz. each) creamed cheese, softened 1/2 lb. sharp Cheddar cheese, shredded (about 2 cups) 2 t. grated onion 2 t. Worcestershire sauce 1 t. dry mustard 1/2 t. paprika 1/2 t. Accent 1/4 t. salt 1 t. lemon juice 1 small can (2 1/4 oz.) deviled ham 2 T finely chopped fresh parsley 2 T finely chopped pimiento 1 c. finely chopped pecans Instructions: In a large bowl, beat the softened cheese with an electric mixer. Add the remaining ingredients except the nuts beating until smooth and well blended. Cover and refrigerate until firm (1 to 3 hours). Shape into two balls and roll each in the pecans until well coated. Wrap in plastic wrap and refrigerate until ready to serve. Prepare at least 3 days before serving. (Serves 15-20) -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: mexican-pie Cuisine: TEX MEX Category: Main Dishes Preparation: bake Temperature: Servings: 6 Ingredients: Crust: 1 1/2 cup corn meal 1 cup whole wheat flour 1 tablespoon baking powder 1/2 teaspoon salt (optional) 1 can creamstyle corn 1 cup low fat soy milk or ??? mix til all is evenl ymoist pour into 9X13 baking pan, spread evenly. Filling: saute in wine or broth-- 1 onion, sliced 1 bell pepper, chopped 1 medium zuchinni, chopped 1 small hot pepper, minced (as much as you dare) 3 cloves garlic, minced 2 tablespoons chili powder add 2 cups cooked beans, whatever you have around 2 cups tomato sauce Simmer till it is thick wonderful. Topping about 16 ounces soft or silken tofu 1/3 cup nutritional yeast 1/2 teaspoon salt 1/2 teaspoon onion powder about 1/2 cup more or less wat Instructions: Crust: 1 1/2 cup corn meal 1 cup whole wheat flour 1 tablespoon baking powder 1/2 teaspoon salt (optional) 1 can creamstyle corn 1 cup low fat soy milk or ??? mix til all is evenl ymoist pour into 9X13 baking pan, spread evenly. Filling: saute in wine or broth-- 1 onion, sliced 1 bell pepper, chopped 1 medium zuchinni, chopped 1 small hot pepper, minced (as much as you dare) 3 cloves garlic, minced 2 tablespoons chili powder add 2 cups cooked beans, whatever you have around 2 cups tomato sauce Simmer till it is thick wonderful. Pour over crust Topping about 16 ounces soft or silken tofu 1/3 cup nutritional yeast 1/2 teaspoon salt 1/2 teaspoon onion powder about 1/2 cup more or less water blend until smooth and the consistency of yogurt or sour cream, add water as required. Pour over filling and spread evenly. Sprinkle with paprika Bake at about 375 for about 1 hour. Serve with a salad or a side of steamed veggies. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Mexican Layered Casserole Cuisine: TEX MEX Category: Casseroles Preparation: Temperature: Servings: 8 Ingredients: 1/4 cup water 1 each onion -- chopped 1 each green bell pepper -- chopped 1 clove garlic -- minced 15 ounces kidney beans, canned -- drained and rinsed 15 ounces black beans, canned -- drained and rinsed 1 1/2 cups frozen corn kernels 1 1/2 cups cooked brown rice 1 1/2 cups tomato sauce 4 ounces chopped green chiles 2 teaspoons chili powder 2 teaspoons ground cumin 4 cups enchilada sauce 12 each corn tortillas (soft) 4 each green onions -- finely chopped Instructions: Place the water in a large pan with the onion, green pepper, and garlic. Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin. Stir to mix, then cook over low heat until warmed through, about 10 minutes. Remove from the heat and set aside. Preheat the oven to 350 degrees. Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom. Pour the rest of the enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into the enchilada sauce, then layer them in the bottom of the casserole dish. Spread half of the bean mixture over the tortillas. Repeat with the next 4 tortillas and the remaining mixture. Finish with the last 4 tortillas. Pour the remaining enchilada sauce over the top and spread evenly. Sprinkle with the chopped green onion. Cover and bake for 40 minutes. Remove from the oven and let rest 5 minutes before serving. Serve with salsa to spoon over the top, if desired. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Potato Pancakes Cuisine: Category: Breakfast Preparation: Temperature: Servings: 4 Ingredients: 3 large potatoes 1 small onion 2 eggs 1/2 C. sifted flour Dash Pepper Shortening for frying Instructions: Preparation Instructions: Grate Potatoes and onions using a medium grater, grate into a bowl. Add unbeaten egg in bowl and stir until blended. Add flour, salt, pepper, and mix well. Put about 1/2 inch shortening in skillet. When hot, spoon in about 1/4 cup of potato mixture for each pancake. Pat lightly to desired thickness, and brown until they are golden. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Lemon Meringue Pie Cuisine: Category: Pies Preparation: Temperature: Servings: 6 Ingredients: Ingredients: 1 9 inch Baked Pie Shell 1 1/2 C. Sugar 1/3 C. Cornstarch 1 1/2 C. Water 3 Egg, yolks, slightly beaten 3 Tbsp. Butter 1/4 C. Lemon Juice 1 1/3 Tbsp. grated Lemon rind Instructions: Preparation Instructions: Heat oven to 400 degrees. Mix sugar, cornstarch in saucepan. Slowly stir in water. Stir constantly over moderate heat until mixture thickens and boils. Boil 1 minute. Slowly stir half of mixture into egg yolks, then beat into hot mixture in saucepan. Boil 1 minute longer, stirring constantly. Take from heat. Stir until smooth. Blend in butter, lemon juices, and rind. Pour into a baked pie shell. Make a meringue of 3 egg whites 1/4 tsp. Cream of tartar, and 6 tablespoons of sugar. Spread over filling, sealing to the edge. Bake 8 to 10 minutes until delicately browned. Cool at room temperature away from drafts. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: PITAS STUFFED WITH HUMMUS AND TOMATO Cuisine: Category: Main Dishes Preparation: Temperature: Servings: 6 Ingredients: 1 19 oz. can of chickpeas, drained and rinsed 3-4 t. tahini 4 t. water 2 t. lemon juice 1-2 small cloves garlic, minced 1/4 sea salt (optional) 2 t. minced parsley 6 whole wheat pitas 3 large scallions, thinly sliced 3 large ripe tomatoes Instructions: Combine chickpeas, tahini, water, lemon juice, garlic and sea salt (optional) in food processor and process until well blended and smooth. Stir in the parsley. Warm pitas until they are soft; slice almost completely through into two circles. Spread 1/3 c. hummus over half of each pita; top with 1/6 of the sliced scallions and slices of 1/2 a tomato. Top with other pita circle and serve. Yields six pitas. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Roasted Vegetables Cuisine: Category: Vegetables Preparation: Temperature: Servings: Ingredients: Leeks, white part, whole or cut in half Turnips, cut in chunks Carrots, cut in chunks Fennel, cut into wedges Sweet potatoes, in chunks Potatoes, in chunks Garlic gloves Onions, smaller, cut into quarters Winter squash, in chunks Beets, chunked, best to peel Herbs - Sage, rosemary , thyme, winter savory Salt and pepper Olive oil Instructions: 1.Preheat oven to 400 F. 2.Chop all your veggies in similar sizes so that they cook evenly 3.Chop some herbs finely; leave some on the stem. Mix chunked veggies in bowl with enough olive oil to coat, all the herbs and salt and pepper. 4.Lay veggies in single layers on baking sheets or pans. If you pile them all up they will take forever! 5.Depending on size they will take 30-60 minutes. They should be crispy on the outside and nice and soft on the inside. Don't worry about a little overcooking: I think they're better caramelized and soft than tough to the tooth! -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Chocolate Oatmeal Cookies Cuisine: Category: Cookies Preparation: Temperature: Servings: 4 Ingredients: 1 cup butter or margarine, softened 1 cup packed brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 3 cups rolled oats 1 cup raisins Instructions: 1 Preheat oven to 350 degrees F (175 degrees C). 2 Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and rasins, mix well. 3 Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tighly covered. Makes 3 - 4 -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Chicken and Green Onion Dumplings Cuisine: Category: Chicken Preparation: Temperature: Servings: Ingredients: Ingredients 2 lbs. Ground chicken leg meat 10 each Large shiitake mushroom caps - minced and sauteed 2 tsp. Minced ginger 2/3 bu. Scallions, chopped fine 1 Tbl. Cilantro, minced to taste Salt and pepper 1 pkg. Sui mai wrappers 4 Savoyed cabbage leaves, blanched 1/4 cup Balsamic vinegar 1/4 cup Soy sauce 1/4 cup Mushroom soy sauce 1 Tbl. Grated ginger 1 shot Worcestershire sauce Instructions: -make the dipping sauce Combine all ingredients and allow to stand for 30 minutes. -make the dumplings Remove the stems from the mushrooms and dice the caps very small. Saute in a drop of olive oil and season with salt and pepper. After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky. Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper. Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other. Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers. Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked. Serve on a platter with the dipping sauce in a small bowl. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Bobs spicy vegtables Cuisine: Category: Vegetables Preparation: Temperature: Servings: Ingredients: (2)cucumbers (2)green bell peppers (1)red bell pepper (optional) (5)stalks of celery (1/2) pd of baby carrots mushrooms fresh (optional) (1) red onion cayenne pepper garlic powder sweet basil zesty italian salad dressing (2-3) habanaro peppers Instructions: Directions wash all vegtables with water. peel cukes and score with fork, slice into 3/8 inch thick x round pieces. place in bowl and cover with cayenne pepper (to taste). cut bell peppers, onion, celery, and mushrooms into bite size pieces. cut carrots in half length wise place all veggis in bowl, add garlic powder (1)teaspoon, sweet basil (1) teaspoon, salt and black pepper to taste. ...................................... in a blender add the habanaro,and dressing.. blend until habanaro is in very small pieces, pour over veggies and mix... chill veggie mixture for a couple of hours and serve.......... Comments the redder the cukes the hotter the mixture.... -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Greek Cheese Pie Cuisine: Category: Ethnic Preparation: Temperature: Servings: Ingredients: the dough : ----------- 3 cups all purpose flour 1 cup warm water 2 tbl spoons oil 1/2 spoon oregano dash of salt mix ingredients; knead for about 2-3 minutes; adding flour to until it doesn't stick to the hands - separate into 3 equal parts the filling : ------------ a couple of chopped green shallots (can replace with 1/3 white onion) 1/3 cup finely chopped parsley 2 cups feta cheese , crumbled 1/3 cup freshly grated romano cheese 1/2 cup whole milk or better still, half & half 3 eggs salt, pepper, thyme Instructions: beat eggs; mix all other ingredients; heat in pot until cheese starts melting; allow to cool to room temperature; then mix in eggs the assembly : ------------- roll out the 3 dough balls- so that each one is a bit bigger than your baking pan (i use 8x12 in.)- the amount of dough, for that size will give you the right thickness place the first layer on the greased pan, with ends hanging over the pan rim - add half the filling follow on with the second dough layer -add the rest of the filling finish off with the last dough layer; fold the dough layers together pluck a few holes, making sure you go through the second layer of dough bake for 3/4 hour at around 400F enjoy, with a simple tomato and cucumber salad -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: ReFried Beans Cuisine: Category: Beans Preparation: Temperature: Servings: Ingredients: 2 lb. Dried pinto beans 2-3 onions 1 tbsp. salt Lots of water 3-4 slices bacon (optional) some chopped peppers (optional) Instructions: Stove-top method: Sort through the beans to remove any non-bean objects such as rocks. Pour the beans in a large pot and add water to cover the beans to a depth of 2-3 inches. Allow the beans to soak at least eight hours OR bring the water to a boil and simmer for 1/2 hour. At the end of that time stir up the beans (to float any sediment) and pour off the water. Rinse the beans once or twice more to make sure they're clean. Fill the pot with enough water that the beans will be covered after they're doubled in bulk. Chop the onions into quarters and the peppers and bacon into chunks. [The pepper heat & flavor will mellow out during the cooking process; if you want heat then either save them for later or use more than you think you need.] Add all ingredients except salt to the pot. Bring the water to a boil and reduce to a low simmer. Cover and cook for 3-4 hours or until beans are very soft and tender, stirring occasionally and adding water as necessary to keep the beans covered. [If you're going to eat this as bean soup, you'll want almost all the water to be absorbed at the end of the cooking period.] Add salt at around the 2.5 hour mark. Pressure Cooker method: Your cooker should come with basic instructions for cooking pinto beans. Look there first for water/bean ratios, times and pressures. I've included numbers for my cooker. Speaking of which, my cooker is actually a canner, so I don't know if a cooker can actually hold two pounds of cooked beans. Assume the beans will double in size and don't overload your cooker. Soak and wash the beans as described above. If you put the lid on while heating the water, remove the gasket first and leave the weight off the vent tube. Refill the pot with beans and water as described by your cooker manual. My instructions suggest about 14-15 cups of water are needed for two pounds of beans. Do not skimp on the water; you do *not* want the beans to absorb all the water and boil dry during the cooking process. Prepare the other ingredients as described above, but cut into smaller pieces. Add all ingredients to the cooker. If not using bacon, add about a tablespoon of vegetable oil to prevent foam from gunking up your cooker hardware. Cook as specified for your cooker. Mine generally takes about 15 minutes to bring to a boil, five more minutes bringing the pressure up, 10 minutes cooking at pressure, and a five minute cooling period before the pot may be opened, for a total of 35 minutes. [Note to people watching their sodium intake: I hardly ever use salt when cooking so I'm used to how things taste when not heavily salted. I consider the amount here to be the least you can get away with. The less you use, the less taste the final product has.] Step two: Making refried beans Ingredients: Beans & broth from step one Vegetable oil or lard (lard is more traditional and supposedly tastes better, but on the other hand, it's lard...) Heat about 1 tbsp. of oil or lard in a large skillet, and add enough drained beans (with onion bits & so on) to cover the bottom of the skillet. Allow them to fry for a moment, then mash them with a potato masher as they continue to cook. Depending on preference you may or may not mash them completely, but reduce them to at least a lumpy paste. Stir to mix and add a bit of bean broth if necessary to keep them from drying out too much; you want something that's barely thick enough to hold its shape when spread. You'll probably have to do this about four times to use up all the beans. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Beef & Pickle Roll-Ups Cuisine: Category: Preparation: mix Temperature: Servings: 8 Ingredients: 8 ounces cream cheese (softened) 2 Tablespoons dried onion soup mix 2 Tablespoons Worcestershire sauce Few drops tobasco sauce to taste 5 ounce jar dried beef 24 ounce jar pickle spears (cut lengthwise into thirds) Instructions: Mix first four ingredients together. Spread dried beef with cheese mixture, place pickle on edge and roll up. Serve whole or cut into slices and served on crackers. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Breaded Bacon Cuisine: Category: Breakfast Preparation: Temperature: Servings: Ingredients: Ingredients 1/2 cup flour 1/4 cup packed brown sugar 1 teaspoon ground black pepper 1 pound thick sliced bacon Instructions: Mix dry ingredients and coat bacon with mixture. Fry bacon to desired crispness. This recipe from the 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com) -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Russian Tea Cuisine: Category: Beverages Preparation: Temperature: Servings: 1 Ingredients: 18 ounces Tang 1 ounce instant tea with lemon 1 1/2 cups sugar -- to taste 2 teaspoons cinnamon 1 teaspoon ground cloves Instructions: Mix all ingredients together. Store in a tightly sealed jar or container. To serve, add several tablespoons of the mix to a cup of hot water. Stir. NOTE: If you use plain instant tea, add 1 package of lemon Kool-Aid. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: RUSSIAN STYLE BARBECUED CHICKEN Cuisine: Category: Chicken Preparation: Temperature: Servings: 4 Ingredients: 1 Fryer 1/2 pk Onion soup mix 1/2 c Water Salt & pepper to taste 1 Jar apricot preserves (8oz.) 1/2 Bottle Russian dressing Instructions: Cut fryer into quarters. Spread in Corning Ware dish. Salt and pepper to taste. Sprinkle onion soup mix over chicken. Dab the apricot preserves over the chicken by Spoonsful. Cover with Russian dressing and pour water over top. Cover and bake for 2 hrs. at 300 F. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Santa Fe BBQ Chicken Cuisine: American Category: Barbecue Preparation: Temperature: Servings: 6 Ingredients: 1 Frying Chicken, Cut up6 TBS Butter or ShorteningSalt and pepper1 small Onion, Fine chopped1 clove Garlic, chopped2 TBS Sugar2 TBS Worcestershire sauce2 TBS A-1 Sauce4 TSP Vinegar4 TBS CatsupFew drops hot sauce. Instructions: Seperate pieces of chicken. Melt butter in skillet. Add Chicken and Saute about 20 minutes, turning to brown both sides. Place in baking dish, sprinkle with salt, pepper and pour fat from skillet over chicken. Place onions and garlic in cheesecloth bag and place in corner of baking dish. Cover chicken with sauce made by mixing remaining ingredients. Bake in a moderate (350 F. ) oven for 30 minutes, basting frequently. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Wiennie Surprise Cuisine: American Category: Appetizers Preparation: bake Temperature: Servings: 1 Ingredients: 2 biscuits 1 spoon baked beans brown sugar 3-4 potato chips slice cheese ketchup 1 wiener Instructions: 1 can of biscuits and pop them open. Take each biscuit and smash it flat. Now take a q spoon's worth of baked bean from a can and put them in the middle of the flattened biscuit. Sprinkle some brown sugar on top of the beans. Take a few potatoe chips and crumble them up in your hand. Layer the smashed chips on top of the beans. Take some ketchup and put it on top of the chips. Cut a slice of Velvita or goverment cheese and put that on the ketchup. Now get yourself a wiener and put it on top of the cheese. Roll the ends of the flattened biscuit on top of the wiener. Take a second biscuit and flatten it out. Place it on top of the wiener and then knead both biscuits together until all you can see is just biscuits. Place it in the oven and cook at 375 for 8 to 10 minutes or until golden brown. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: CURRIED MUSHROOMS Cuisine: Category: Side dishes Preparation: Temperature: Servings: Ingredients: 1 lb (500 gm) mushrooms2 leeks or 2 spring onions (scallions)2 cloves garlic, crushed1/2 teaspoon finely grated ginger6 curry leaves (see below)2 tsp curry powder1 tsp salt1 tsp garam masala( or 1/2 tsp nutmeg )1/2 cup apple juice2 tsp lemon juice Instructions: Wipe mushrooms clean and cut in chunks if large. Sliceleeks or onions finely. Put a few teaspoons water in anon-stick pan and fry leeks (onions), garlic, ginger andcurry leaves until soft (add water as necessary). Addcurry powder, salt and mushrooms, stirtil mushrooms release liquid, then cover and cook onlow heat 8-10 minutes. Sprinkle with garam masala or nutmeg,add applejuice and cook uncovered, stirring til heatedthrough. Remove from heat and stir in lemon juice. Serve with rice and whatever.The applejuice is a replacement for coconut milk (which has 30 or 40gm fat per cup) and it doesn't taste the same but it tastes good.Curry leaves and garam masala ( a spice mixture) are found in Indianfood stores. I didn't notice a distinct taste attributable to thecurry leaves, so they could probably be omitted if you can't findthem. On the other hand, mine were kind of dried and sorry looking. Astudent from Sri Lanka says that at home they have a bush in theiryard and the fresh leaves are wonderful. Maureen O'Halloran -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Crown of Franks Cuisine: Category: Main Dishes Preparation: Temperature: Servings: Ingredients: 1 pkg hotdogs 1 can sauerkraut kite string sewing needle Tater Tots Instructions: Empty one package of God's favorite sausages on a tray. Thread some kite string through a needle, and then sew the hot dogs together, one half inch from the top and bottom. Leave about two inches of string at each end. Tie the ends together, and stand the hot dogs up on end. Fill the center of the crown with a can of sauerkraut. Garnish with tater tots, and then bake the dish at 375° for twenty minutes. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: BURRITO Cuisine: Category: Tex-mex Preparation: Temperature: Servings: Ingredients: a package of chapatis a small can of corn kernels a large can of "no fat" refried beans (black ones are good)` 6 roasted New Mexican hot chillies 3 baked potatoes 1 jar Pace pico de galo Instructions: Heat the beans, chillies, and corn together in a large potover a low heat and stir frequently so the beans don't stick.When they are approaching temperature,(they "huff and puff" smallclouds of steam), heat a small frying pan. I think it was Michellewho raved about Circulon several weeks ago and got me to buy one oftheir "trial pans". It's about eight inches round has almost no "lip", and is super non-stick. I use this to heat the chapatis forabout 30 seconds each, or until they're hot to the touch.To assemble, spoon about 3 tbs of the bean/corn/chilli mixture ontoa chapati. For those of you new to burritos, the "stripe" of beansshould be about two inches in from the edge of the chapati. The "stripe" should be about 1 inch wide and about 1/2 an inch thick.Dot the beans with slices of baked potato (cut about 1/8 inch thick).Top the potatoes with 2-3 tsp of the pico de galo. Now roll up thechapati and tuck the edges in, or just squeeze the edges together.These burritos are good when first assembled, but I especially like them cold the next day for lunch. Greg Beary -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Pickled Eggs Cuisine: Category: Appetizers Preparation: Temperature: Servings: Ingredients: 2 cans of sliced or cubed red beetsequal measure of beet juice & vinegar3/4 cup water1/4 teaspoon salt2 teaspoons sugareggs (unlimited amount)onions (optional) Instructions: Hard boil eggs and peel. Measure the juice from both cans of red beets and add equal amount of vinegar. Bring liquid and dry ingredients to boil. Add red beets and let simmer on low about 10 minutes.If you want to add onions, peel onions and slice thick. Put hard-boiled eggs (and onions) in 1/2 gallon jar, pour beet juice mixture and red beeds on top of eggs. With spoon, move eggs around in jar so juice mixture can also get under and between eggs so all sides are covered. Let stand in refrigerator until ready to serve. The longer they stand, the darker red they will become. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: MEXICAN PORK CHOPS Cuisine: TEX MEX Category: Pork Preparation: Temperature: Servings: 4 Ingredients: 4 pork chops, 3/4" to 1" thick pinch salt and pepper 1/4 cup flour 1 Tbsp cooking oil 3/4 cup onion, finely chopped 1 cup diced green chiles (a 7 oz can) 2 cups Mexican style sliced stewed tomatoes, (a 14.5 oz can) 2 tsp dried oregano, crushed 2 tsp onion powder 1/2 tsp garlic powder 1 oven bag, 14" X 20 Instructions: Preheat oven to 275F. Sprinkle pork chops with salt and pepper; dredge in flour to coat. Heat oil in skillet and lightly brown pork chops on both sides. Place baking bag on 11"x15" baking tray or in shallow baking dish of the same size. Lay pork chops at the closed end of the baking bag and roll the top of the baking bag back to expose the chops; spoon chopped onion and diced green chiles onto the top of each of the pork chops, covering evenly. Sprinkle covered chops with oregano, onion powder, and garlic powder. Spoon stewed tomatoes into spaces between covered pork chops. Elevate open end of baking bag, gradually pour liquid from stewed tomatoes into bag, then secure open end of bag with nylon tie. Puncture top of baking bag with four small holes. Place tray or dish with baking bag and contents in oven and bake at 275F for three hours. Spoon sliced tomatoes and liquid from baking bag onto tops of pork chops when serving. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Linguine With Clam Sauce Cuisine: Category: Main Dishes Preparation: Temperature: Servings: 6 Ingredients: 2 Tb Olive Oil 1 Onion, med. chopped 4 cl Garlic, chopped 13 oz Clams, chopped, canned 1 Tb Parsley, dried 1/2 ts Oregano, dried 1/2 ts Basil, dried 1/4 ts Red pepper Flakes 1/4 ts Salt 1/8 ts Pepper, black 1 cl garlic, pressed 1 lb linguine, cooked per direct Instructions: Heat oil in medium saucepan over meduum heat. Add Onion and choppedgarlic; saute 5 minutes or till onion slightly softened.Meanwhile, strain liquid from clams; add liquid to onion in skillet, reserving clams. Add Parsley, Oregano, basil, pepper flakes, salt and pepperand simmer for 5 minutes.Stir in clams and pressed garlic clove.. remove from heat. Add pasta, tossing to mix. serve immediately394 calories. 7 g fat (1 g saturated) 19 g protien, 63 g. carboydrate 147 mg sodium, 22 mg cholesteroljj 072797.1645 -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Tex Mex Grilled Cheese Sandwich Cuisine: TEX MEX Category: Sandwiches Preparation: Temperature: Servings: 1 Ingredients: 1 oz American cheese, (slice) 1 Tb Salsa 2 sl White Bread 1 Egg, lightly beaten Butter Instructions: Place 1 ounce slice of American Cheese on slice of white bread.Spread 1 tb salsa on cheese and top with second slice of bread.Dip both sides in bowl of lightly beaten egg.Cook for 2 minutes per side in buttered skillet over medium heatCost per sandwich....appx. $.51jj 072797.1900 -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Parmesan Shrimp Skewers Cuisine: Category: Fish/Seafood Preparation: Temperature: Servings: 4 Ingredients: Seasoning: SKEWERS: 2 ea Anchovy fillets, (optional) 1 lb Shrimp, lg. shelled/cleaned 1 1/3 tb Dijon style mustard (about 20) 2 tb Lemon juice, fresh 2 ea Peppers, sweet red & yellow* 2 tb White wine vinegar pn Salt 2 tb Water pn Pepper 1 ts Worchestershire sause 2 T Parmesan cheese, grated 1/4 c Parmesan cheese, grated 4 c Rice, white, cooked 1/4 c Olive oil Instructions: * Peppers: cored, seeded and cut into 1 inch squares, finely chop any scraps and reserve) Prepare grill or heat broiler Prepare seasoning: Combine anchovy (if using), mustard, lemon juice, vinegar, water, Worchestershire sauce and parmesan in food processor or blender. Puree until smooth, with machine running slowly add oil. Prepare Skewers: Combine Shrimp, sweet peppers and half the seasoning in large bowl. Skewer shrimp on 4 metal skewers, alternating with pieces of pepper, placing any remaining pepper on seperate skewer. Sprinkle skewers with 1 Tb Parmesan. Grill or broil skewers 5 inches from heat for 4 minutes. Turn skewers and sprinkle with remaining Tablespoon of parmesan cheese Grill another 3-4 minutes till cooked thorugh. Stir finely chopped sweet pepper scraps into half of remaining seasoning mixture; stirinto prepared rice. Transfer rice to serving platter. Brush skewers with remaining seasoning mixture, serve with rice. jj 072797.1936 From family circle 6\24\97 -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Halloween Orange Sherbet Tart Cuisine: Category: Holidays Preparation: Temperature: Servings: 8 Ingredients: 1 Pillsbury Refrigerated Pie Crust (from 15-oz. pkg.) 1 (3-oz.) pkg. orange flavor gelatin 3/4 cup boiling water 1 cup orange sherbet, slightly softened 1 cup frozen fat-free whipped topping, thawed 2 tablespoons miniature chocolate chips 1/2 teaspoon oil Instructions: Heat oven to 450 F. Prepare pie crust as directed on package for one-crustbaked shell using 10-inch tart pan with removable bottom or 9-inch pie pan. Meanwhile, place gelatin in medium bowl. Add boiling water; stir until gelatinis completely dissolved. Spoon in sherbet; stir until melted. Place in freezerfor 5 minutes or until soft set. Stir sherbet mixture. Add whipped topping; mix well. Spoon mixture into cooledbaked shell. In small resealable plastic food storage bag*, combine chocolate chips andoil. Seal bag; place in bowl of very hot water. Flex bag several times to meltchips. Cut small opening in bottom corner of bag. Pipe chocolate over top of tart toform spider web design. Refrigerate until serving time. 8 servings TIP: * The heavier storage or freezer-weight bags work best for drizzlingchocolate. Start with a tiny opening. You can always enlarge it. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Crepes Suzette Cuisine: Category: Desserts Preparation: Temperature: Servings: Ingredients: crepes3 eggs3/4 c milk3/4 c flour1 t salt2 t sugar1 T butter, meltedsauce Suzette5 T butter4 T confectioners' sugar2 t orange zest, grated2 oz orange liqueur4 oz orange juice Instructions: To make crepes: whisk eggs lightly. Add milk and then sift in flour,salt, and sugar. Whisk until smooth. Let stand between 10 and 60 min. Heat a 6 inch nonstick skillet until a drop of water sizzles on it. Brush ith butter. Cover bottom with 2 T batter, tilting and swirling pan to get an even circle. Brown for 30-45 sec on the first side and 15-20 sec on the other side. When each is done, set in a warm place; separate each with wax paper.To make sauce: cream butter, sugar, and zest together. Add 1 T liqueur and 3 T juice. Use half of this mixture to lightly coat the inside of each crepe, which you then roll up (or fold into quarters) and put in an ovenproof dish. When this job has been completed, keep the crepe in a 170F oven until ready. In a saucepan, add the rest of the orange juice to the rest of the sugar mixture. Add half of liqueur. Heat to boiling and then pour over crepes.Flame crepes with remaining liqueur.Alternative, easier Suzette sauce from an old Grand Marnier ad:3 T sugar2 t water1 orange, zest of6 T butter6 oz Grand MarnierDissolve sugar in water. Add orange zest and butter. Heat toboiling. Add Grand Marnier. Pour over crepes, set aflame, and serve. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Coq au Vin Cuisine: Category: Chicken Preparation: Temperature: Servings: 4 Ingredients: 1 broiler (chicken) 1 Tbsp marjoram 3 Tbsp olive oil 1/2 bay leaf 1/4 lb salt pork, minced 1/2 tsp thyme 1/2 cup pearl onions, peeled 1 tsp salt 1 carrot, sliced 1/8 tsp pepper 3 shallots, minced 1 Tbsp brandy 1 clove garlic, peeled 2 cups red wine 2 Tbsp flour 1/2 lb mushrooms, sliced 2 Tbsp parsley, minced Instructions: Disjoint the chicken, then wash and dry the pieces thoroughly. Remove the back and neck, but reserve them. Lightly brown the salt pork, onions, carrot, shallots and garlic in olive oil. Push vegetables aside, then brown the chicken in the fat. Stir in the flour, parsley, marjoram, bay leaf, thyme, salt, pepper and brandy. Add and stir in the red wine. Simmer, covered, over low heat until done, about 60 minutes. Add the mushrooms during the last five minutes of cooking. Skim off excess fat. Season to taste. Serve the chicken on a hot platter with the sauce and vegetables poured over. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Chicken Fried Steak Cuisine: American Category: Main Dishes Preparation: Temperature: Servings: Ingredients: ground beef (may substitute thinly pounded steak) minced onion, optional (I leave it out myself) flour 1 egg 1 cup milk, plus some for the milk/water mixture 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp onion powder salt and pepper Sausage Gravy: 1 lb country sausage 3 cups milk flour 1/4 cup butter (1/2 stick) salt & pepper 1/4 cup onion (diced) Instructions: Mix the beef very lightly with garlic, salt, pepper and minced onion. Form into 5-6 ounce balls and roll flat into a steak shape. Wrap in freezer wrap or plastic and freeze. Mix together flour (about a cup for 4-6 patties) and salt, pepper, paprika, garlic powder and onion powder. When the beef is frozen, make an egg wash of 1 egg and about 1 cup milk. Likewise, make a mixture of equal parts milk and water. Place in two bowls, (1) the seasoning mixture, (2) plain flour. Place parchment or wax paper on a flat container for the freezer. Dip the beef first into the water/milk mixture, then the flour, then the egg wash, then the seasoned flour and place onto the paper and place back into freezer. While the beef is in freezer... Gather together the country sausage and crumble it (remove any casings), milk, flour (as needed), butter (about 1/2 stick), salt, pepper and diced onion. You have a choice of either using the flour and butter to make roux or whisking the flour into the sauce you are going to make quickly, avoiding lumps as much as possible. In a cast iron skillet, brown the sausage till done. Add the salt, pepper and onion to the pan and cook till onions are translucent. If whisking the flour into the mixture, then go ahead and add the butter too. When the onions are done, add the milk and bring to a boil. Cook for about 10 minutes to infuse the flavors. Add the roux or flour at this point and cook till thickened to slight gravy. Leave to side and keep hot (don't allow it to continue boiling). In deep pan or fryer, heat enough oil to cook the beef (deep fry of course). Bring up to about 325-350 F. Deep fry the beef till dark golden brown. Check to see if meat is cooked enough to your liking, if not, then place into oven at 350 F till done. Well-done will be firm to touch while rare will be soft. Pour gravy over the chicken fried steaks and serve. This is best with mashed potatoes and green beans for that true southern touch. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Stuffed Cabbage Rolls Cuisine: Category: Main Dishes Preparation: Temperature: Servings: Ingredients: 1 head of cabbage 2 lbs ground pork 2 cups cooked rice 1/2 cup chopped onion 1 can (16 oz) tomato sauce OR stewed tomatoes 1 cup water salt and pepper Instructions: Core the cabbage and steam for 15-20 min. on top of stove or cut off leaves and steam these, with about 1/4 cup water in a glass bowl covered with plastic wrap in the microwave for about 5-7 min. on high & keep them covered while you mix together the filling. Mix pork, dash of salt and pepper, chopped onion and cooked rice. Stuff the cabbage leaves by making each leaf into a small package, about 1/3 to 1/2 cup of filling in the center (depends on the size of the leaf, more filling if the leaf is larger) and folding the sides over. Melt 2 Tbsp butter in oven proof pan, put rolls in pan seam-side down. Pour tomato sauce and water over to just about cover the rolls. Cover dish with foil and bake at 325 for about an hour 15 mins. Saute the cooked rolls in 2 Tbsp butter till cabbage is slightly brown. -from "Nancy B." ) Sweet and Sour Stuffed Cabbage From Dean Ornish's book, "Eat More, Weigh Less." This recipe is most excellent. Tastes better the next day. Ingredients: 1/2 cup dried procini mushroom 2 cups rice 1 very large or 2 medium green cabbages 1 large onion left whole, and 1 onion, chopped 2 egg whites salt and pepper 1/2 tsp grated nutmeg 2 cups vegetable stock 1 lb mushrooms, chopped coarsely (about 6 cups) 3 cups canned pureed tomatoes 1/2 cup lemon juice 1 cup brown sugar Saok the porcini in 1 cup of hot water for 30 minutes. Drain and strain the porcini water through a cheesecloth-lined strainer. Reserve the liquid. Chop the porcini. Soak the rice in cold water for 15 minutes. Core the cabbage with a sharp knife. Bring a large kettle of salted water to a boil. Drop in the whole cabbage and cook for 5 to 10 minutes. Reove the cabbage with 2 large spoons and place it in a strainer. When cool enough to handle, remove the largest leaves. You will need about 16 to 18 large leaves. Drain the rice. Quarter the large onion and place it with the egg whites into the container of a food processor and puree. (I left the onion out of the stuffing, using only one onion, so I left out this step). Combine this onion puree with the rice, spices and soaked and chopped dried mushrooms. in a large saute pan. Add the chopped fresh mushrooms and cook, stirring over high heat until all the liquid is absorbed. Add the mushrooms to the rice mixture. Place 2 heaping tablespoons of filling on each cabbage leaf and roll up, tucking in the sides. Fasten with toothpicks. In a deep kettle, bring the tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock up to a simmer. Add the cabbage rolls. Cover and simmer for 1 1/2 to 2 hours until the rice is cooked (doesn't take anywhere near this long). Baste the cabbage occasionally. Adjust the sweet and sour ratio and season with salt and pepper. Serving size = 1 1/2 cups * 498 milligrams sodium without added salt 240 calories * 0.9 grams fat * 0 milligrams cholesterol -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: Fat-Free Stuffed Cabbage Cuisine: Category: Diabetic Preparation: Temperature: Servings: Ingredients: 2 cups cooked wild rice 1 sml head cabbage 1 cup diced onion 4 cloves garlic, thinly sliced Tangy Tomato Ssauce (recipe below) raisins apple cider (for sauteeing) Instructions: In apple cider, saute onion and garlic until onion is soft. Add rice, raisins and some more cider. Heat gently for a few minutes to let flavors meld. Take cabbage and core and plunge into hot water for a few (5?) minutes to loosen leaves. Peel off a dozen or so leaves. Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves around the rice mixture by putting a tablespoon or so of the mixture i the middle of the cabbage leaf, fold up the sides and roll. Put the rolled cabbage on the sauce; layer as needed by putting sauce on top of the cabbage, adding more rolls, end with sauce. Cover and bake 30 minutes in a 350 degree oven. -from: Jane Segelken -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: DUBLIN CODDLE Cuisine: Category: Ethnic Preparation: Temperature: Servings: 6 Ingredients: 1 pound sliced bacon 2 pounds pure pork sausage links, bacon fat or vegetable oil 2 large onions, sliced 2 cloves of garlic 4 large potatoes, thickly sliced 2 carrots, thickly sliced 1 large bunch of fresh herbs, tied with string black pepper hard cider (apple wine) or apple cider fresh parsley, chopped for garnish Instructions: Lightly fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley. -------------v2.0 **Exported from Cookbook Wizard Recipe Software**v2.0 Recipe Name: HOMESTYLE CORNED BEEF AND CABBAGE Cuisine: Irish Category: Beef Preparation: Temperature: Servings: 8 Ingredients: 2 cups of water 1/4 cup honey 2 tablespoons Dijon-style mustard, divided 1 medium head cabbage, cut into 8 wedges ( approx. 2 pounds) 3 tablespoons butter or margarine, softened 1 1/2 teaspoons chopped fresh dill, OR 1/2 teaspoon fried dill weed 2 1/2 to 3 1/2 pound corned beef brisket Instructions: Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the meat slowly because boiling will cause meat to become tough.) Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage. Makes 6 to 8 (3-ounce) servings -------------v2.0