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walnut-lentil patties

Walnut-Lentil Patties

2 1/2 cups cooked lentils, drained (1 cup raw)
2 cups walnuts, finely chopped
2 cups fresh bread crumbs
2 eggs, lightly beaten
1 onion, finely chopped
2 tablespoons catsup
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
Dairy sour cream (if needed)
2 tablespoons vegetable oil
2 tablespoons butter

Pur?e the lentils in a blender or food processor. Place in a medium-size bowl.

Spread walnuts and crumbs in a shallow pan. Toast lightly in a hot oven (400 degrees F) about 10 minutes.

Stir into lentils. Add eggs, onion, catsup, cloves, salt and pepper. If mixture is very dry, add a little sour cream, if necessary.

Shape into patties (1/2 cup each). Saut? in oil and butter until nicely browned, about 5 minutes per side.

There are many methods for predicting the future. For example, you can read horoscopes, tea leaves, tarot cards, or crystal balls. Collectively, these methods are known as
utty methods. Or you can put well-researched facts into sophisticated computer models, more commonly referred to as a complete waste of time. — Scott Adams

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Brigittes Real German Potato Salad

8 Boiled and peeled potatoes, Cut into thin slices 1/2 Apple, finely diced 1/2 Onion, finely diced 2 tb Sweet relish 1 ts Spicy mustard 2 tb Pickle juice OR 1/2 tsp Vinegar and 1/2 tsp sugar 4 tb Heaping No Fat Miracle Whip Paprika, salt & pepper — to taste 4 Hard boiled eggs, diced 1. Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite. Source: Brigitte Sealing (originally from Germany), Cyberealm BBS Typed for you by: Linda Fields, Cyberealm BBS, Watertown NY 1992 315-786-1120

Many would be cowards if they had courage enough. — Thomas Fuller

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Creamed Spinach

1/4 ea Spinach (peck) 1/2 t Salt 1 ds Pepper 1/8 t Nutmeg 1 T Butter 2 t Flour 3/4 c Milk Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

I have never found, in a long experience of politics, that criticism is ever inhibited by ignorance. — Harold MacMillan

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San Antonio Chicken Salad

2 lg Whole chicken breasts, -split, boned and skinned 1/2 c Pace Picante Sauce 1/2 ts Ground cumin 1/4 ts Salt 1/4 c Dairy sour cream 2 tb Mayonnaise 1 Ripe avacado 1 c Sliced celery Bibb or leaf lettuce leaves 4 Crisply cooked bacon slices, -crumbled Cut chicken into 1/2″ cubes. Combine Pace Picante sauce, cumin and salt in 10″ slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce.

The mind of man is capable of anything–because everything is in it, all the past as well as all the future. — Joseph Conrad

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Pineapple-Peach Salad

6 Pineapple slices, fresh -lettuce 24 Slices yellow peaches, -fresh, -strawberries, cut in -quarters -watercress -mayonnaise Arrange pineapple slices on lettuce. Place four peach slices on each slice of pineapple in pinwheel fashion. Garnish with strawberries, watercress and mayonnaise. Makes 6 servings.

Go thy way, eat thy bread with joy, and drink thy wine with a merry heart for God now accepteth thy works.N.B. Eat, Drink and be merry. See also Luke 1219 — Ecclesiastes 97

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Nutty Coleslaw

6 c Shredded cabbage 1/4 c Chopped green onions 1/3 c Chopped celery 1/3 c Unsalted, roasted peanuts 2 tb Sugar 1 1/2 ts Seasoned salt 2 tb Red wine vinegar 2/3 c Bottled Italian dressing Combine cabbage, green onions, celery and peanuts in large bowl. Blend sugar, salt, vinegar and dressing. Pour over cabbage mixture and toss well.

In music the passions enjoy themselves. — Friedrich Wilhelm Nietzsche

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marinated vegetables salad

Marinated Vegetables Salad

Posted by jerseyjan at recipegoldmine.com 7/13/01 5:33:16 am

Balsamic vinegar, made from white Trebbiano grape juice, adds a sweet flavor to this fresh tomato salad. This type of vinegar is aged in wooden barrels for at least 10 years, making it more expensive than other vinegars.

2 medium ripe fresh tomatoes or 4 Roma tomatoes
1 medium green pepper
1 small zucchini or yellow summer squash, thinly
    sliced (1 1/4 cups)
1/4 cup thinly sliced red onion
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 tablespoons balsamic vinegar or wine vinegar
2 tablespoons water
1 tablespoon snipped fresh thyme or basil, or
    1 teaspoon dried thyme or basil, crushed
1 clove garlic, minced
1 tablespoon pine nuts, toasted (optional)

Cut tomatoes into wedges. Cut green pepper into small squares. In a large bowl combine tomatoes, green pepper, zucchini or summer squash, onion, and parsley.

For dressing, in a screw-top jar combine oil, vinegar, water, thyme or basil, and garlic. Cover and shake well. Pour dressing over vegetable mixture. Toss lightly to coat.

Let mixture stand at room temperature for 30 to 60 minutes, stirring occasionally. If desired, stir in the pine nuts. Serve with slotted spoon. Makes 6 to 8 side-dish servings.

* I add other vegetables to this like broccoli, carrots, radishes, cooked beets, cauliflower, etc. You can also add cooked pasta like bow-ties, small shells, etc.

Make-Ahead Tip: Prepare salad. Cover and chill for at least 4 hours or up to 24 hours, stirring once or twice. Allow to stand at room temperature about 30 minutes before serving. If desired, stir in pine nuts before serving.

Nutrition facts per serving: 41 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 6 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein

No man is wiser for his learning, wit and wisdom are born with a man. — John Selden

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Crunchy Pea Salad

10 oz Fresh or frozen peas 1/4 c Crisp bacon (crumbled) 1 c Diced celery 1/2 c Sour cream 1 c Chopped celery 1/4 c Diced green onion 1 c Cashews 1/2 ts Dijon mustard 1 cl Garlic (minced) 1 c Prepared Hidden Valley Ranch Contributed to the echo by: Laurie Gill ORIGINAL RANCH salad dressing Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill. SERVES 4

A finished person is a boring person. — Anna Quindlen

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Strawberry-Glazed Fruit Salad

1 qt Fresh strawberries, -stemmed and halved 1 cn (20 oz.) pineapple chunks, -drained 4 Firm large bananas, sliced 1 Container (16 oz.) -strawberry glaze In a large bowl, gently toss together strawberries, pineapple chunks and banana slices. Fold in strawberry glaze. Chill 1 hour before serving.

My friend, if I could give you one thing, I would wish for you the ability to see yourself as others see you. Then you would realize what a truly special person you are. — B. A. Billingsly

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picnic style bean bake

Picnic Style Bean Bake

Posted by bettyboop50 at recipegoldmine.com May 9, 2001

1 pound ground beef
8 slices chopped bacon
1 large chopped onion
1/2 cup ketchup
1 teaspoon salt
3/4 cups packed brown sugar
1 teaspoon dry mustard
2 teaspoons vinegar
1/2 cup granulated sugar
1 (20 ounce) can pork and beans
1 (20 ounce) can lima beans
1 (20 ounce) can light red kidney beans

Preheat oven to 350 degrees F.

In a large skillet, brown ground beef, bacon and onion.

In a 9 x 13-inch baking dish, combine meat mixture and remaining ingredients, mixing well. Bake for 1 hour.

How is it possible to expect mankind to take advice when they will not so much as take warning — Jonathan Swift

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Yam Som-O (Thai Pomelo-Chicken Salad)

1 Pomelo or ruby red -grapefruit 1 sm Whole cooked chicken breast 1 c Cooked shrimp 1 ts Chopped red chile 1 1/2 tb Thai fish sauce 1 1/2 ts Sugar Juice from 1 large lime 1 1/2 tb Chopped fresh coriander 1 sm Head red leaf lettuce, for -garnish 1/4 c Roasted peanuts, chopped Fresh red chile, julienned -for garnish ————————CRISPY FRIED SHALLOT FLAKES———————— 6 Shallots, thinly sliced 1 c Vegetable oil Its almost Chinese New Year and the stores are all stocking up on fresh fruits which are a traditional Chinese gift for the season. Pomelos are a big citrus fruit much like grapefruit, but somewhat drier and sweeter. This Thai recipe makes use of them and you should be able to find them this time of year. If not grapefruit will do. This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce Jue. Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo. In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture. Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers. Serves 4 to 6 as a salad entree. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Store in an air-tight container. Will keep several weeks. Posted by Stephen Ceideburg; January 31 1991.

Our credulity is greatest concerning the things we know least about. And since we know least about ourselves, we are ready to believe all that is said about us. Hence the mysterious power of both flattery and calumny. — Eric Hoffer

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Confetti Crab Salad

1 lb Crab meat - picked over to remove - shells and cartilage 1/2 c Mayonnaise 1/2 c Finely chopped radishes 2 tb Finely chopped fresh parsley 2 tb Finely chopped onion -or scallions 2 tb Drained capers - (finely chopped) 1 tb Lemon juice 1/2 ts Salt 1/8 ts Freshly ground black pepper IN A LARGE BOWL, combine all of the ingredients. Refrigerate until serving time. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK

Creativity often consists of merely turning up what is already there. Did you know that right and left shoes were thought up only a little more than a century ago — Bernice Fitz-Gibbon

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baked asparagus

Baked Asparagus

1 pound fresh asparagus
Olive oil
1 lemon or lime
Garlic powder
Season salt or herb of your choice

Wash asparagus and trim off hard ends. Lay in shallow flat pan. Drizzle with olive oil. Squeeze the juice of the lemon or lime over asparagus. Sprinkle with garlic powder and your other seasoning of choice (fresh basil or seasoned salt are good). Bake at 400 degrees F for 12 to 15 minutes. The thinner the stalks, the less time you have to bake it.

You
e the one I love to love, hate to hate, love to hate and hate to love. — Unknown

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Sinigang Na Manok (Chicken In Sour Broth)

2 1/2 to 3 lb chicken fryer, -cut up 2 tb Cooking oil 1 Clove garlic, minced 2 md Tomatoes, sliced 1 md Onion, thinly sliced 1 1/2 ts Salt 1 tb Patis (fish sauce) 1/8 ts Pepper 5 c Water 5-6 pieces medium sampaloc -(tamarind)(about 1/ -package)[available -powdered packages] 1 md Icicle radish, cut i -pieces (or 10 red r -pared) 1/2 lb Mustasa (mustard gre -[or water cress, sp -cabbage] 3 Green onions 1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add chicken and cook stirring for 10 minutes or until chicken colors sligh 2. Add salt, pepper, patis, tamarind powder and 5 cups water. Cover simmer for 30 minutes or until chicken is tender. 3. Add radish and cook for 5 minutes. Add mustasa, cover and remove heat. Correct seasoning. Serve hot. Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)

Life consists not in holding good cards but in playing those you hold well. — Josh Billings

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cinnamon squash rings

Cinnamon Squash Rings

2 tablespoons packed brown sugar
2 tablespoons milk
1 egg
3/4 cup soft bread crumbs
1/4 cup yellow or white cornmeal
2 teaspoons ground cinnamon
1 large acorn squash, cut crosswise
    into 1/2-inch slices and seeded
1/3 cup butter, melted

Preheat oven to 400 degrees F.

Mix brown sugar, milk and egg. Mix bread crumbs, cornmeal and cinnamon. Dip squash slices into egg mixture, then coat with bread crumb mixture; repeat once more.

Place squash slices in an ungreased 13 x 9-inch baking pan. Drizzle with butter. Bake uncovered until squash is tender, about 35 minutes.

We are just an advanced breed of monkeys on a minor planet of a very average star. But we can understand the Universe. That makes us something very special. — Stephen Hawking

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Linguine Tuna Salad

7 oz Linguine, Broken In Half 1/4 c Lemon Juice 1/4 c Vegetable Oil 1/4 c Chopped Green Onions 2 t Sugar 1 t Italian Seasoning 1 t Seasoned Salt 12 1/2 oz (1 cn) Tuna, Drained 10 oz (1 Pk) Frozen Green Peas * 2 ea Med. Firm Toamtoes, Chopped * Thaw peas before using in this salad. ~————————————————————————– Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers.

To each his own. — Cicero

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Mediterranean Salad

2 c French or Italian bread; -preferably day old -cut in 2 inch cubes 1 T Olive oil 1 c English cucumber -in 1/2 inch cubes 1/3 c Red pepper; 1/2 inch pieces 1/2 c Green onions; thinly sliced 4 c Parsley leaves -coarsely chopped 2 md Tomatoes; cut in 1/2 ” cubes ———————————-DRESSING———————————- 2 T Lemon juice 3/4 ts -Salt 1 lg Garlic cloves;finely chopped 1/2 ts -pepper, black, ground 1 ts Cinnamon, ground 1/4 ts Allspice, ground 9 T Olive oil; extra virgin “”NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste.” Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note).

Prejudice is a burden that confuses the past, threatens the future and renders the present inaccessible. — Maya Angelou

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Sweet-Sour Cucumber Salad

3 Cucumbers 1/3 c Salt 1/3 c White vinegar You take the cukes, peel them and then thinly slice them on a grater or a Mouli. Layer these in a colander and sprinkle salt on each layer. Let these sit at least 1/2 hour so they wilt. Thoroughly wash off the salt. Meanwhile, mix white vinegar in about equal proportions with sugar. Toss the cucumbers with this and chill. You may need to adjust the ratio to your personal taste. For a salad of 3 cucumbers, Id maybe use 1/4- 1/3 c. each of vinegar and sugar. You could add dill seed to this, but I prefer it plain. From: Christel=Reeve%SQA%Banyan@magnolia.banyan.com. Fatfree Digest [Volume 9 Issue 30] July 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

A merely fallen enemy may rise again, but the reconciled one is truly vanquished. — Johann Christian Friedrich von Schiller

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cilantro bean salad

Cilantro Bean Salad

1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can corn
1 medium red onion, diced

Dressing
1 cup fresh cilantro
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons cumin
3 cloves garlic, minced
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 1/2 cups extra virgin olive oil
Juice of 1/2 lemon

Process Dressing ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate.

Pour remaining dressing over salad and mix gently just before serving. Serve at room temperature.

Pleasure is the beginning and the end of living happily. — Epicurus

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Dry Cauliflower

1 Ginger, fresh;piece 2 inch 1/3 c Vegetable oil 1/8 ts Ground asafoetida 1/8 ts Cumin, ground;whole 1/2 ts Cayenne pepper 4 ts Coriander,ground; freshly -ground is best 1 ts Tumeric, ground 1 Cauliflower;head, abut 2 lb -cut in 1 inch florets 1 1/2 ts -Salt 1/2 ts Garam marsala 1 ts -Umchoor;ground green mango -OR-: 1 ts Lemon juice Cut ginger crosswise into very thin slices. Stack several slices; cut into thin slices. Cut strips crosswise into fine dice. Heat oil in very large skillet or wok. When hot, add asafoetida, then immediately add cumin. As soon as cumin begins to sizzle, add ginger. Stir ginger just until it begins to brown. Add cayenne, coriander and tumeric. Stir once, then immediately add cauliflower and salt; stir 1 minute. Add 4 Tbsp water. Cover pan. Reduce heat to low and cook 5 to 10 minutes, just until cauliflower is tender. Stir once or twice during cooking, adding 1 Tbsp more water if it seems to dry out. Remove lid. If there is any liquid in pan, dry it out by increasing heat slightly. Stir in garam marsala and umchoor or lemon juice. SERVES:6

Let him that hath no power of patience retire within himself, though even there he will have to put up with himself. — Baltasar Gracian

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Healthy&Taste: Ancient Grain Salad

1/4 c Bulgur 1/4 c Millet 1/4 c Quinoa, rinsed 1/4 c Dried cranberries, or -blueberries, or raisins 1/2 c Parsley, chopped 1/4 c Celery, chopped 1/4 c Sweet red pepper, chopped 1/4 c Apple, peeled and chopped ——————————–VINAIGRETTE——————————– 2 tb Lemon juice 2 tb Garlic clive, minced 1 ts Dijon mustard 1/4 ts Salt Pepper In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand for 30 minutes; fluff with fork. Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer, covered, for 12 minutes or until water is absorbed. In separate saucepan, bring 1/2 cup water to boil; add crangberries and boil for 4 minutes or until cranberries are plump and water is reduced to 1/4 cup. Drain, reserving water. Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to burlur. Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic, mustard, salt, and pepper to taste. toss with salad. Source: Canadian Living magazine [Mar 95] Presented in an article by Anne Lindsay. Recipes from Anne Milne of Vancouver, BC, Canada [-=PAM=-] PA_Meadows@msn.com

Talk not of wasted affection affection never was wasted. — Henry Wadsworth Longfellow

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luncheon mushrooms in sour cream

Luncheon Mushrooms in Sour Cream

2 pounds fresh mushrooms
1 bunch scallions, chopped
1/2 cup butter
Juice of 1/2 lemon
2 teaspoons salt
Dash of white pepper
Dash of ground nutmeg
1 (8 ounce) container sour cream
3 tablespoons sherry or white wine (optional)
3 English muffins, split, or 6 frozen puff patty shells
Parsley sprigs

Rinse, pat dry and slice thinly the mushrooms. Saut? onions in butter until wilted. Add mushrooms and saut? over medium heat 5 minutes.

Add lemon juice, salt, pepper and nutmeg. With a wooden spoon, fold in sour cream. Add sherry, if desired. Heat until warmed through.

Serve on buttered toasted English muffin halves or in hot patty shells. Garnish with a sprig of parsley. This also makes a good stuffing for cr?pes.

Serves 6.

But of all plagues, good Heaven, thy wrath can send, Save me, oh, save me, from the candid friend. — David Bissonette

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baked tomatoes

Baked Tomatoes

3 cups canned or fresh tomatoes
2 tablespoons granulated sugar
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
1 cup buttered bread crumbs

Place tomatoes in greased baking dish. Add sugar, salt and pepper. Melt butter, then rub into bread crumbs. Sprinkle crumbs on top of tomatoes. Bake at 350 degrees F for 35 minutes.

I am always afraid of your something shall be done. — Titus Maccius Plautus

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Pesto Potato Salad

2 lb New potatoes, scrubbed 2 ea Tomatoes, cored and diced 1/2 c Chopped red onions -OR- 6 ea Green onions, thinly sliced 1 c Thinly sliced celery 1/2 c Light mayonnaise 1/2 c Plain non-fat yogurt 1 x Pesto Steam whole unpeeled potatoes until soft when pierced with a fork, about 30 to 40 minutes. Cool and cube. Place in a large bowl and toss gently with tomatoes, onions and celery. In a small bowl, combine mayonnaise, yogurt and 1/4 cup pesto. Pour dressing over potato mixture and toss gently to combine. Chill before serving. PESTO: In food processor, place 1/4 cup nuts, 3 garlic cloves, 2 cups packed fresh basil leaves and 1/4 cup chopped fresh parsley; process until finely ground. With motor running, gradually add 2/3 cup olive oil until pesto is the consistency of mayonnaise. Add freshly ground pepper to taste. Transfer to a small jar and pour a thin film of olive oil over surface of pesto. Cover tightly and store in refrigerator. From “Delitefully HealthMark,” by Susan Stevens, M.A., R.D.; SWS Publishing. Printed in the July 2, 1992 issue of the Los Angeles Daily News.

The secret of greatness is simple do better work than any other man in your field - and keep on doing it. — Wilfred A. Peterson

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Coke Salad

2 pk Cherry Jello 1 cn Dark sweet cherries 1 lg Can of crushed pineapple 1 c Pecans 2 sm Cokes Drain juice off of the cherries and pineapple and add enough water to make 2 cups of liquid and heat until boiling. Pour liquid over Jello and stir until well dissolved, then add cherries, pineapple, nuts and Cokes. Chill. Randy Rigg

After victory, tighten your helmet chord. — Japanese Proverb

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Pork Dumpling Soup

1/2 Med head green cabbage 3/4 ts Salt 1/2 lb Lean ground pork 1/2 Egg white 1 ts Cornstarch 1 ds White pepper 1/2 ts Sugar 1 ts Dry white wine 2 Green onions with tops chopp 3/4 lb Siu mai skins 7 c Chinese Chicken Broth 2 ts Sesame oil Place cabbage in food processor, cover and finely chop. Sprinkle 1/4 teaspoon salt over cabbage in medium bowl. Let stand at room temperature 30 minutes. Squeeze excess water from cabbage. Mix together cabbage, ground pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, wine and 1 chopped green onion. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Wet edge of half of the circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping teaspoon pork mixture in center of skin. Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Heat broth and 1/2 teaspoon sesame oil to boiling in Dutch oven. Reduce heat. Heat 4

You can be a rank insider as well as a rank outsider. — Robert Frost

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Lemon Pressed Cabbage

1 Head savoy cabbage 1 Handful (1*cup?) fresh cloud Ear mushroom (or Reconstituted dry, I Presume would be fine). 1/2 Lemon 1 1/2 ts Salt Remove rib from each leaf cabbage. Chop leaves into 1 inch squares (approximately). Chop mushrooms into 1/2 inch squares (approximately). Slice lemon very thin and quarter slices. Mix everything and press in pickle press for an hour or so. Drain off liquid and serve. Nice, crunchy, refreshing, and good. Refering to the book, I see that the closest recipe looks even better: they use chinese cabbage instead of savoy, sliver the ribs and add them (duh), and add fresh ginger. Hmmm. Maybe next time. Oh, they used less mushroom (no don do that). Source: Inspired by Tsukemono, created by Michelle. Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume 15 Issue 6] Feb. 6, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

Christmas–that magic blanket that wraps itself about us, that something so intangible that it is like a fragrance. It may weave a spell of nostalgia. Christmas may be a day of feasting, or of prayer, but always it will be a day of remembrance–a day in which we think of everything we have ever loved. — Augusta E. Rundell

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strawberry fruit slaw

Strawberry Fruit Slaw

Posted by philocrates at recipegoldmine.com 5/19/02 4:56:11 pm

Source: Chef Elson A. Rivera

Yield: 16 portions

1 cup reduced calorie mayo
1/4 cup mandarin orange juice
2 tablespoons raspberry vinegar
1 tablespoon salt
2 tablespoons granulated sugar
1 teaspoon fresh coarsely ground black pepper
1 head Chinese cabbage, shredded
1 head green cabbage, shredded
1 head radicchio, shredded
1 pint strawberries, hulled and sliced
1/4 cup green onions, sliced and trimmed

Dressing: Mix together mayo, juice, vinegar, salt, pepper and reserve.

Salad: combine the remaining ingredients then toss with dressing.

My son is 7 years old. I am 54. It has taken me a great many years to reach that age. I am more respected in the community, I am stronger, I am more intelligent and I think I am better than he is. I don want to be a pal, I want to be a father. — Clifton Paul Fadiman

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beets with pineapple

Beets with Pineapple

2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 can pineapple tidbits with syrup
1 tablespoon lemon juice
1 (16 ounce) can sliced beets, drained

Combine in a saucepan the brown sugar, cornstarch and salt. Stir in pineapple tidbits and syrup. Cook until thickened. Add lemon juice and sliced beets. Cook about 5 minutes.

A grain of gold will gild a great surface, but not so much as a grain of wisdom. - from Live Without Principle — Henry David Thoreau

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Potatoes with Onions

6 md Potatoes 5 tb Vegetable Oil 1/8 ts Ground Asafetida OR -1/8 inch lump Asafetida 1/2 ts Whole Cumin Seeds 2 1/2 ts Whole Black Mustard Seeds Dried Red Peppers (1-3) 1 md Onion-coarsely chopped 1/2 ts Ground Turmeric 1 1/4 ts Salt 1 ts Garam Masala 2 tb Lemon Juice Boil potatoes in their jackets. Peel them and mash coarsely with a fork or hand masher. Heat the oil in a 10-12 inch skillet over medium heat. When hot, first put in it the asafetida; after it has sizzled for a few seconds, add the cumin and mustard seeds; then in 10 seconds or so, the red pepper(s). Use 1 for mildly hot, 3 for very hot. When pepper changes color (1 to 5 seconds), put in the chopped onions and turmeric. After the onions have cooked 3 to 5 minutes and turned brown at the edges, put in the mashed potatoes, salt, garam masala and lemon juice. Fry, stirring and mixing, for 5 to 7 minutes. To serve: Place in a warm dish and serve with Indian bread or remove whole red pepper and serve as an appetizer on top of Melba rounds. : An Invitation to Indian Cooking by Madhur Jaffrey : uploaded by Diane Lazarus Note 1: the Indian name of this dish is Pyazwale Sookhe Aloo. Note 2: use a salt-substitute instead of salt Note 3: Ive made this without the asafetida because I don know where to find it.

It is always easier to ask forgiveness than permission. — US Marine Proverb

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zucchini lasagne

Zucchini Lasagne

2 medium zucchini, peeled and sliced
Salt and pepper
Thyme
2 tablespoons tomato sauce, divided
1/2 cup cottage cheese
Grated Parmesan or Romano cheese

Cook zucchini in salted water to cover until tender. Drain. Place 1/2 the cooked zucchini in a small ovenproof casserole. Sprinkle with salt, pepper and a little thyme. Spoon over the squash 1 tablespoon tomato sauce and the cottage cheese. Repeat zucchini, seasonings and tomato sauce. Top with grated cheese. Bake uncovered at 350 degrees F for 20 minutes or until bubbling.

Serves 2.

Plain horse sense ought to tell us that anything that makes no change in the man who professes it makes no difference to God, either. — A. W. Tozer

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fire and ice

Fire and Ice

This is good with charcoaled steak.

2 large purple onions, cut into 1/4-inch slices
6 large, firm tomatoes, peeled and quartered
1 bell pepper, seeded and cut into strips
3/4 cup cider vinegar
1/4 cup water
1 1/2 teaspoons celery seeds
1 1/2 tablespoons mustard seed
1/2 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon cracked black pepper

Place onions, tomatoes and bell pepper in a bowl. In a saucepan, bring all other ingredients to a boil. Boil for 1 minute only. Pour over vegetables and chill.

For the sword outwears its sheath, And the soul wears out the breast, And the heart must pause for breath, And love itself have rest. — Lord Byron

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cranberry mousse

Cranberry Mousse

1 (3 ounce) box raspberry gelatin
1 cup bottled cranberry juice
1 (16 ounce) can cranberry-raspberry sauce
1 1/2 cups thawed whipped topping

Heat cranberry juice to boiling. Dissolve in gelatin. Beat cranberry-raspberry sauce with beater one minute. Stir into gelatin mixture. Chill several hours until thickened.

Fold in whipped topping. Pour into a mold, dessert dishes or a baked pie shell. Chill until firm.

Serves 6 to 8.

You will do foolish things, but do them with enthusiasm. — Colette

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buttermilk fried corn

Buttermilk Fried Corn

2 cups fresh corn kernels
1 1/2 cups buttermilk
2/3 cup all-purpose flour
2/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper Corn oil

Combine corn kernels and buttermilk in large bowl. Let stand 30 minutes. Drain. Combine flour and next 3 ingredients in large zip top plastic bag. Ad corn to flour mixture a little at a time, and shake bag to coat corn. Pour oil to depth of 1 inch in Dutch oven or large heavy frying pan, and heat to 375 0. Fry corn in the hot oil, a small amount at a time, about 2 minutes or until golden. Drain on paper towels. Serve as side dish, or sprinkle on salads, soups or casseroles.

Makes about 2 cups fried corn.

Do not do to others what angers you if done to you by others. — Socrates

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Lemon-Pepper Potatoes

1 1/2-oz. envelope butter- - flavored mix 1 tb Snipped fresh chives or - sliced green onion tops 1/2 ts Lemon-pepper seasoning 1/4 c Water 1 lb Small red potatoes (6 to 8), - cut into 1 inch pieces In an 11×7x1-1/2 bkg. pan combine the butter-flavored mix, chives, and lemon-pepper seasoning. Stir in the water. Add the potatoes, toss to coat well. Bake, uncovered, in 375-degree oven for 45 to 50 minutes or till potatoes are tender and beginning to brown, stirring twice. Makes 4 side-dish servings. NUTRITIONAL INFORMATION: 125 cal, 0 g fat, 0 mg chol. SOURCE: Better Homes and Gardens Magazine, March 1993

We all have the extraordinary coded within us, waiting to be released. — Jean Houston

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Warm Caesar Potato Salad

6 Medium red potatoes, cubed 1 Small head Romain lettuce 3/4 c Creamy Caesar Dressing 1/2 c Kraft Parmesan Grated Cheese 4 Strips bacon, cooked and Crumbled 1/2 c Garlic croutons Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons.

Latet anguis in herba. (Theres a snake hidden in the grass) — Virgil

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Acetaria (Romulan Legume Salad)

Ingredients
16	ounces	green beans, canned
16	ounces	navy beans, canned
16	ounces	kidney beans, canned
20	ounces	chick peas, canned
1/2	pound	knackwurst sausage
1/2	cup	green onions, sliced
1		salt, to taste
1		pepper, to taste
1/2	cup	olive oil
1/4	cup	wine vinegar
3	cloves	garlic, minced
1	cup	parsley, chopped, fresh
Directions:
Put the canned beans and chick-peas with their liquid into a saucepan and boil about a minute over medium heat. Strain the liquid from the beans and chick-peas. Put the beans and peas into a salad bowl. Cut the knackwurst into 1/4 inch slices and then quarter the slices. Add to the salad, then add the onions and salt. Pour the olive oil into the blender, add the wine vinegar, garlic and parsley. Run the blender until the parsley is finely chopped, perhaps half a minute. Pour this dressing over the salad. Mix it all together gently but thoroughly. Chill the salad in the refrigerator for several hours before serving to let the flavors mingle.

And remember this if you ever think you
e too small to be effective — youve never been in bed with a mosquito. — Anita Roddick

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tomato dumplings

Tomato Dumplings

1 can stewed tomatoes
Self-rising flour

Mix enough self-rising flour into stewed tomatoes until you have a stiff dough. Drop into hot broth to cook. If you prefer sweet tomato dumplings, add a little sugar to the tomatoes before adding the flour.

I am here to accept responsibility for that which I did. I will not accept responsibility for that which I did not do. — Oliver L. North

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raspberry shrimp salad with raspberry vinaigrette

Raspberry Shrimp Salad with Raspberry Vinaigrette

Raspberry Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons raspberry vinegar
9 tablespoons vegetable oil
2 tablespoons raspberry puree
2 teaspoons granulated sugar
Salt and pepper to taste

Shrimp
2 cups cleaned, cooked shrimp
1 cup raspberries
1 cup chopped mango
1 tablespoon finely chopped red onion
4 cups salad greens

Whisk the mustard, vinegar, oil, raspberry puree and sugar until emulsified. Add salt and pepper to taste.

Combine shrimp, mango and onion. Toss with 4 tablespoons of dressing. Gently fold in raspberries. Toss greens with 4 tablespoons of dressing.

Divide greens onto four plates; top with shrimp mixture. Serve extra dressing on the side.

Serves 4.

All that is human must retrograde if it does not advance. — Edward Gibbon

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Spanish Pickles

1 lb Brown sugar 1/2 oz Turmeric 2 tb White mustard seed 1 tb Celery seed 1 tb Cinnamon 6 Green peppers 6 Red peppers 6 lg Onions 6 Cucumbers 2 Heads cabbage 1/2 Peck green tomatoes 1/2 Peck ripe tomatoes 2 qt Vinegar Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add remaining ingredients. Cook slowly until vegetables are tender. Mrs. S.M. Hale, Salem, OR.

Antonym, n. The opposite of the word you
e trying to think of. — Unknown

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Tabouli (Bulgur Wheat Salad)

1 c Whole wheat bulgur 1 lg Onion chopped x Boiling water 1 lb Tomatoes, chopped or 1*16*oz cn Diced tomatoes 1/2 c Lemon juice 1/4 ts Black epper x Salt Put 1 cup of whole wheat bulgur and 1 large chopped onion in a medium Pyrex bowl and cover with boiling water…let these soak 2 hours (if you like the bite of raw onion, you can add the onion later…I like it better slightly cooked by the water). Drain well and add 1 lb of fresh chopped tomatoes or one 16 oz can of diced tomatoes, 1/3 cup lemon juice (freshly squeezed tastes much better than from concentrate), 1/4 tsp or more freshly ground black pepper, and salt to taste. Let it stand for several hours or overnight in the refrigerator to mix the flavors. Pritikin also suggested adding fresh mint leaves, chopped, but Ive never had any to try! This is great in ww pita pockets! Enjoy…and let me know if you make any yummy variations! Source: From the original Pritikin Program with modifications. Posted by KPSMARTI@EKU.ACS.EKU.EDU to the Fatfree Digest [Volume 15 Issue 12] Feb. 12, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80?

Its funny, to me, the way people refer to childbirth as a miraculous event. A miracle is something that defies nature. Only, childbirth has got to be the most natural thing in the world. Top three anyway. But, on the other hand, when you think about it, theres really no other word that fits. Sperm. Egg. A coincidental meshing of genetic information that will grow something that could write an opera or cook up some Napalm. It blows my mind. — Barbara Hall

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Hot Japanese Spinach Salad

1 lb Fresh spinach – washed and drained 1/2 lb Fresh bean sprouts – washed and drained 1 tb Sugar 2 ts Distilled white vinegar 1 tb Kikkoman Soy Sauce 2 ts Sesame seed; toasted Place spinach and bean sprouts in 2-quart microwave-safe baking dish. Cover; microwave on High 2 minutes. Toss vegetables; cover and microwave on High 3 minutes. Meanwhile, combine sugar, vinegar, soy sauce and sesame seed, stirring until sugar dissolves; pour over vegetables and toss to combine. Source: MICROWAVE MAGIC with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias

Whoever sets himself to see things as they are will find himself one of a very small circle but it is only by this small circle resolutely doing its own work that adequate ideas will ever get current at all. — Matthew Arnold

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marinated carrots

Marinated Carrots

2 pounds carrots, peeled and sliced
1/2 medium bell pepper, diced
1 medium onion, diced 
1 can tomato soup
1/2 cup oil
3/4 cup granulated sugar
1/2 cup vinegar

Cook carrots until fork tender. Drain; mix all ingredients. Chill overnight.

Obedience keeps the rules. Love knows when to break them. — Anthony de Mello

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champagne salad

Champagne Salad

Champagne Layer
1 envelope unflavored gelatine
2 tablespoons water
1 cup champagne
3/4 cup water
3 drops red food color
1 pint fresh strawberries

Soften gelatine in the 2 tablespoons water, then set over hot water to melt. Combine champagne, the 3/4 cup water and food color. Stir in melted gelatine. Pour into 2-quart mold and chill until almost set.

Carefully push about one half of the strawberries, pointed end first, into gelatine mixture. Chill until firm, then add Spiced Cheese Layer.

Spiced Cheese Layer
8 ounces cream cheese
1 teaspoon lemon zest
1/2 teaspoon ginger
Dash of mace
Dash of cardamom
1 (8 1/2 ounce) can crushed pineapple, drained
3/4 cup reconstituted frozen limeade
3 drops green food color
1/4 cup toasted slivered almonds
1 envelope unflavored gelatine
2 tablespoons water

Have cheese at room temperature. Add lemon zest, ginger, mace and cardamom and beat until fluffy. Add pineapple, limeade, food color and almonds. Mix well. Soften gelatine in water; set over hot water to melt. Add gelatine to cream cheese mixture, mixing well. Spread over Champagne Layer. Chill until firm. Remove from mold. Garnish with crisp lettuce and the remaining fresh strawberries.

Serves 8.

We are told that talent creates its own opportunities. But it sometimes seems that intense desire creates not only its own opportunities, but its own talents. — Eric Hoffer

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luscious red ripe summer tomatoes

Luscious Red Ripe Summer Tomatoes

Posted by JudyAZ at recipegoldmine.com

6 large ripe just-picked tomatoes, sliced
Balsamic vinegar
Extra virgin olive oil
Basil leaves
Chopped red onion
Salt to taste

Get out a beautiful platter. Arrange the tomato slices and decorate with basil leaves. You could do a chiffonade of the leaves as well. Splash with balsamic vinegar and olive oil. Sprinkle with some red onion.

Serves 12.

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Lettuce and Fruit Salad with Poppy Seed Dressing

——————————–FRUIT SALAD——————————– 3 cn Mandarin orange; drained, -(11 oz ea.) 3 Grapefruit, pink; peeled, -seeded and sectioned 6 Bibb lettuce heads; torn in -bite size pieces —————————-POPPY SEED DRESSING—————————- 1/4 c Onion; chopped (to 1/2 cup) 3/4 c Vinegar, tarragon 2 tb Vegetable oil 2 1/2 tb Poppy seeds 1 tb Sugar 1 ts Salt 1 ts Dry mustard 3/4 c Oil, vegetable Combine mandarin oranges, grapefruit sections, and lettuce in a large salad bowl; toss lightly. Serve with Poppy Seed Dressing. Poppy Seed Dressing: Combine first 7 ingredients in container of electric blender; blend well. Slowly add 3/4 cup vegetable oil, continuing to blend until thick. Pour into a jar with a tight-fitting lid, and chill. Shake well before serving. Yield: 2 cups Food Exchange per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy OBrions Notes: Would for sure use less OIL!

It is fast approaching the point where I don want to elect anyone stupid enough to want the job. — Erma Bombeck

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guacamole salad

Guacamole Salad

Lettuce, torn
8 to 10 cherry tomatoes, halves
1 ripe avocado, cubed
1/2 cup scallions, chopped

Toss gently with the Dressing. Top with 1 cup corn chips.

Dressing
1 ripe avocado
2 tablespoons lemon juice
1/2 cup sour cream
1/3 cup vegetable oil
1 clove garlic, crushed
1/2 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon bottled hot sauce

Blend well in a blender.

Many persons have a wrong idea of what constitutes true happiness. It is not attained through self-gratification but through fidelity to a worthy purpose. — Hellen Keller

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Kohls Hot German Potato Salad

1/2 lb Bacon,cut up and fried crisp 1/2 c Bacon grease 1/2 c Diced onion 1/2 c Chopped celery 3 tb Sugar 1 tb Flour 1 1/2 ts Salt 1 1/2 ts Celery seed 1 1/4 ts Pepper 1/3 c Vinegar 1/3 c Water 5 Or 6 medium cooked potatoes, -diced large 1 Package hot dogs (optional) Saute onions and celery in bacon grease until tender. Add sugar, flour, salt, pepper, and celery seed. add water and vinegar. Cook until slightly thickened. Pour into potatoes combined with the bacon. Put into the bottom of a broiler pan, cover with the top. Place hot dogs on the top and broil 4″ from heat. From: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

One cannot both feast and become rich. — Ashanti Proverb

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Potato Curry

6 md Potatoes 3 tb Oil 1 ts Salt 1 ts Cumin Seeds 1/2 ts Mustard Seeds 1 ts Turmeric 1 ts Ground Coriander 1/2 ts Cayenne 2 c Water 1 c Plain Yogurt 2/3 c Cooked Peas Peel potatoes and dice as evenly as possible. Heat oil and add spices when warm. Let simmer for 2-3 minutes, then add potatoes and stir well to coat with oil and spices. Continue for 5-10 minutes so potato cubes are slightly crisp. Add water, lower heat and simmer slowly for 30 minutes, stirring occasionally, until potatoes are tender. Add yogurt and peas, heat for another 5 minutes and serve. Recipe By :

He is not only dull himself, but the cause of dullness in others. — Samuel Foote

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