10k Food Recipes

2 tb Butter

1/2 c Sliced onion

1 c Mushroom soup

1/2 c Milk

1/8 ts Marjoram

1 1/2 c Diced chicken

1 c Whole small potatoes

1 c Peas

cook onion in the butter till tender. blend soup, milk, marjoram and add to onion and heat.put chicken, potatoes and peas in casserole and pour the liquid ingredients over. top with bisquik mix or your own tea biscuit recipe made into individual biscuits. bake in 450 degree oven 20 minutes

Karen Mintzias 1 1/2 lb Potatoes; peeled and sliced

1 1/2 lb Zucchini; scraped and sliced

3/4 lb Okra; trimmed

Vinegar 1 (1 lb) eggplant; sliced*

1 lb Fresh/canned tomatoes;sliced

1 bn Fresh parsley; chopped

1 bn Fresh dill; chopped

Salt & freshly ground pepper 1/2 c Olive oil

5 Scallions; chopped

3 Garlic cloves; minced

Toast or bread crumbs *Soak okra in vinegar to remove slime, then rinse well. Eggplant may be salted and rinsed before slicing if desired. In a large bowl, place all the vegetables, reserving half the tomatoes. Season with the parsley, dill, salt, and pepper, and mix thoroughly. Layer the vegetables in a large casserole, alternating vegetables as much as possible. Meanwhile, heat the oil in a small pan and saute the scallions and garlic, stirring. Chop the remaining tomatoes and add them to the scallions, stirring. Simmer for 10 minutes, then spoon over the vegetables. Dust the top with the crumbs and bake in a 350 degree oven for 1 hour. Serve warm or cold. From: “The Food of Greece” by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias

1 c Sharp Cheddar Cheese

1/2 c Light Cream

2 c Diced cooked Potatoes

2 c Cooked cubed Turkey Ham

2 tb Pimento, chopped

Heat oven to 350?. In medium saucepan, heat cheese and cream, stirring constantly, until cheese melts and sauce is creamy. Remove from heat. Stir in remaining ingredients. Pour into ungreased 1 1/2 quart casserole. Cover tightly. Bake 45 minutes. Source: SHARE Colorado Cookbook 11/20/93

3 md Eggplants

4 tb Margerine

1 lg Onion; chopped

1 md Green pepper; chopped

2 1/4 oz TVP mince; or 2 veg burgers

-crumbled 1 tb Plain flour

2 ea 16 oz cans chopped tomatoes

1 sm Can tomato paste

1 ts Oregano

;Salt and pepper to taste 1 c Vegetable stock; opt

1 1/2 c Cheddar; grated

Preheat oven 350. Lightly grease casserole dish. Peel eggplant using veg peeler and cut into strips. Cook eggplant 5 mins in boiling water until they are tender, then drain them. Melt butter in large saucepan and saute onion and green pepper for 2-3 mins. Add tvp and stir over low heat for about 3 mins.

Stir in tomatoes, paste, oregano, and seasoning. Allow to simmer 5 mins, stirring occasionally. Add a little vegetable stock or water if a moist sauce is desired. Spread a layer of eggplant on the bottom of the casserole dish. Add a layer of the mince/tomato mixture, then a layer of grated cheese. Alternate these layers until all the ingredients are used. End with a layer of cheese. Bake, uncovered, for 30 mins, until the cheese makes a golden crust. Good source of protein, vitamin A, C, calcium. From Linda McCartney’s Home Cooking Typed by Lisa Greenwood

1 5 pound stewing hen, cut up

5 c Water

1 sm Onion

1/2 ts Salt

1 Recipe pastry

2 md Potatoes, cooked and cubed

2 Ribs celery

2 Carrots

Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours). Remove chicken from bones and cut in cubes, discarding the skin. Strain broth and measure, adding water to make 3 cups.

Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water. Adjust seasonings with a dash of white pepper and more salt if necessary. Add chicken, carrots (cubed) and cubed potatoes. Spoon into 6 individual casserole dishes or a 2-quart casserole. Roll pastry about 1/4-inch thick and top the casserole, sealing the edges. Make several slashes in the pastry to allow the steam to escape. Bake in a hot oven (400 degrees F.) for about 30 minutes or until golden brown. Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping. I also add defrosted frozen peas, to add more color.

2 pk Frozen cut asparagas, thawed

- (10 ounces each) 1 lb Fully cooked ham, chopped

2 c Shredded swiss cheese (8 oz)

1/2 c Chopped onion

6 Eggs

2 c Milk

1 1/2 c Buttermilk baking mix

2 tb Dried vegetable flakes

1/4 ts Pepper

In two greased 9-in. pie plates, layer the asparagas, ham, cheese and onion. In a bowl, beat eggs. Add remaining ingredients and mix well. Divide in half and pour over asparagas mixture in each pie plate. Bake at 375 for 30 minutes or until a knife inserted near the center comes out clean.

1 lb Yellow squash; sliced

1/2 lb Zucchini; sliced

1 c ;water

1/2 c Onion; chopped

1/4 c Green pepper; chopped

3 tb Green onion; chopped

1/4 c Butter or margarine; melted

-and divided 1 c Herb-seasoned stuffing mix

1 ea 10-3/4 ounce cream of

-chicken soup; undiluted 1 ea 8 ounce can water chestnuts;

-drained and chopped 1/2 c Plain low-fat yogurt

1/4 c Pimiento; chopped

1 lg Carrot; grated

1/2 ts Salt

1/4 ts Pepper

: Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside. : Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside. : Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture. : Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12″ x 8″ x 2″ baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated. Yield: 6 to 8 servings. From Betty J. Casey of Alabama; December, 1990 “Southern Living”.

2 1/2 c Brown rice, cooked

3 Green onions, chopped

1 c Low fat cottage cheese

1 ts Dried dill

1/4 c Grated parmesan cheese

1/2 c 1% milk

1. Combine all in a mixing bowl. Pour into casserole dish sprayed with

nonstick spray. 2. Bake at 350F for 15-20 minutes.

One serving = 2 breads, 1 protein, 1/2 milk Per serving– 235 calories

4 c Green cabbage, sliced thinly

6 Carrots; sliced thinly

2 Onions; sliced

2 c Tofu Sour Cream (see below)

2 c Bread crumbs

1/4 c Sesame seeds

2 tb Oil

1 ts Salt

1/4 ts Pepper

2 tb Nutritional yeast

——————————TOFU SOUR CREAM—————————— 2 c Tofu (firm can be used)

1/4 c Oil

3 tb Lemon juice (or vinegar)

1/2 ts Salt

1 ts Sugar (optional)

Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil an 8″ x 8″ baking pan. Mix half the tofu sour cream into the vegies. Add the nutritional yeast to the remaining tofu. Put this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned. FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and smooth. From the New Farm Vegetarian Cookbook. From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

4 1/2 lb Chicken parts

Salt 6 Peppercorns

1 Whole clove

1 1/2-in piece of cinnamon

1 tb Sugar

1/4 c Dry sherry

3 Garlic cloves; minced

1/4 c Vinegar

1 lg White onion; thinly sliced

2 md Tomatoes; peeled and sliced

1 sm Apple; peeled, cored and

- thickly sliced 1 sm Pear; peeled, cored and

- thickly sliced 2 Bay leaves

1/8 ts Thyme

1/8 ts Oregano

——————————–FOR GARNISH——————————– 1/4 c Vegetable oil

1 Plantain; peeled and sliced

2 tb Capers; drained

15 Green olives, pitted

- halved SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain.