RECIPES

Herb Spinanch Bake

20 oz Spinanch, frozen-chopped

2 c Rice, cooked

16 oz Cheddar cheese, shredded

4 Eggs, beaten

2/3 c Milk

1/4 c Butter, softened

1/4 c Onion, chopped

2 ts Salt

1 ts Worcestershire sauce

1 ts Thyme ground

Cook spinach according to package directions; drain well, squeezing out excess liquid. Combine spinach with remaining ingredients in a large bowl. Pour into a greased 13x9x2-inch baking dish. Cover and bake at 350

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Tar Heel Barbecued Baked Beans

1 lb Dried pinto beans

3 Onions - 2 chopped, 1 thinly

-sliced 2 lg Green peppers, coarsely

-chopped 2 Cloves garlic, mashed

2 tb Peanut oil

3 tb Prepared mustard

2 tb Chili powder

Salt 8 oz Can tomato sauce

1/4 c Chili sauce

1/2 c Cider vinegar

1/4 c Raw vinegar

1 ds Hot pepper sauce

1. Soak and cook beans. Drain, reserving 2 cups of the broth.

2. Cook chopped onions, green peppers, and garlic in peanut oil until

onions are lightly browned. Add remaining ingredients, except sliced onion, and including beans and broth. 3. Pour into a large, oiled casserole. Place the slices of onion evenly

over the top and bake 45-60 minutes in 350 degree oven. Serves 6-8. A good brown bread and cole slaw accompany this dish very well. Source: Bean Banquets From Boston to Bombay From The Cookie Lady's Files Posted by: COOKIE-LADY [Cookie]

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Flounder 0r Sole Fillets

4 Leaf Lettuce Leaves

1/4 c Minced Fresh Chives

1 tb Minced Fresh Dill OR

1 ts Dried Dillweed

1/4 ts Salt

1/4 ts Pepper

2 ts Prepared Mustard

2 (8 Oz.) Flounder OR Sole

Fillets Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole. Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For 1 Min. Place Lettuce On Paper Towels To Drain. Combine Chives, Dill, Salt,

Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive Mixture Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The Short End. Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At High For 4 To 5 Min. Let Stand Covered 4 Min. Fat 1.1. Chol. 57.

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Rice and Noodle Casserole

1/2 lb Butter Or Margarine

1/2 lb Uncooked Very Fine Noodles

2 c Uncooked Instant Rice --

(Minute Rice) 21 1/2 oz Canned Onion Soup -- (2

Campbells) 21 1/2 oz Canned Chicken Broth -- (2

Campbells) 1 ts Soy Sauce

1 c Water

8 oz Canned Sliced Water

Chestnuts -- drained In large kettle, melt butter or margarine. Add noodles. Cook until lightly browned, stirring frequently. Add remaining ingredients. Mix well. Pour mixture into 3 quart casserole. Bake in preheated 350 degree oven for 45 minutes. Serves 8 Recipe By : Sherie Stein

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Stuffed Avocados

2 Avocados

2 Scallions or chives, diced

1 Garden cucumber, cut into

-chunks 2 Garden radishes, diced

2 tb Tamari

1/4 ts Sea salt

1/8 ts Garlic powder

1/2 ts Sesame meal (see recipe)

2 tb Nutritional yeast

1/2 c Sprouts (any kind)

Cut the avocados in half; remove the pits and gently scoop out the insides, leaving the shell intact. Mash the avocados; add the scallions, cucumber, radishes, and seasonings, and mix welll. Fill the avocado shells withthe mixture. Top with sesame meal, nutritional yeast, and sprouts. From _The Cookbook for People Who Love Animals_ from Gentle World

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Fish Straight From The River - Oz

1 ea Fish

Salt and pepper to taste 1 ea Lemon

Light fire to get coals. Catch fish and pack mud all around it. Don't clean or scale fish, place it whole. Sit mud packed fish on coals and cover completly. Go back fishing for about 3 hours. Take fish out of fire and gently take away mud away from fish. In doing this the scales and skin will stay on the mud. Add salt,pepper, and lemon as desired. REMEMBER: Do not pack mud too thick. Cover completly with coals.

Source: Bush Cooking by Max Bryant Published by the Kangaroo Press ISBN 0 86417 230 3



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Four Cheese Rotini w/ Asparagus

3 c Rotini pasta

1 lb Asparagus cut in 1" pieces

1 pk Knorr Primavera sauce mix

3/4 c Milk

3/4 c Water

4 oz Goat cheese, crumbled

1 ts Tarragon or dillweed, dried

In a large pot, cook pasta in boiling salted water for 3-5 minutes. Add asparagus, continue cooking for 5 minutes or until pasta is al dente. In a saucepan combine sauce mix, water and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to med-low; add cheese and tarragon or dillweed. Continue cooking 3-5 minutes stirring constantly. Drain pasta and asparagus; return to large pot. Add sauce; toss to combine. Variation: Substitute 3 cups broccoli florets for asparagus. Substitute cream cheese for gaot chees and add 1 Tbsp Dijon mustard.

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Pasta w/ Smoked Mozzarella, Asparagas & Dried Tomatoes #2

1 c Warm water

1/2 c Dried tomatoes, sliced into

Strips 3/4 lb Asparagus, cut diagonally 1"

Pcs 12 oz Pkg farfale (bowtie pasta)

2 tb Olive oil

1 sm Onion, chopped

2 Cloves garlic, finely

Chopped 1 tb Fresh thyme leaves (or 1 t

Dried) 1/4 ts Salt

1/4 lb Smoked mozzarella, cut in sm

Cubes Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid. Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remove to a bowl and set aside.

In the same of pot of boiling water, cook the pasta. While it's cooking: Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme leaves & salt. Cook for 5 min. Drain pasta; return it to the pot and toss with remaining 1 T olive oil. Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover & refrigerate. Recipe By : Country Living, May 1995

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Spectacular Cheesecake

1 1/4 c Graham cracker crumbs

3 tb Melted butter

Crust: Combine and press in bottom and halfway up sides of springform pan Filling: 4 8 oz pkg cream cheese (softenend) 4 eggs 1 1/4 cups sugar 1 Tbll lemon juice 2 tsp vanilla Beat cream cheese till soft. Add sugar, eggs, lemon and vanilla. Spoon over crust. Bake at 350 for approx 55 mins (sometimes I go up to 1 hr 10 mins) Remove from oven and let stand for 15 mins. Keep oven on. Topping: 2 cups sour cream 1/4 cup sugar 1 tsp vanilla Combine in bowl and refrigerate while cake is baking After cake cools for the 15 mins, spoon topping over top and return to oven for 5 mins. Let cool and refrigerate for AT LEAST 24 hours (this is VERY important) Can top w/fruit and glaze if desired. This goes together very fast and is an oft requested recipe.

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Harvest Spice Tea Cake

1/2 c Water 1 1/2 ts Baking powder

2 Harvest Spice tea bags 1/2 ts Salt

3 Eggs pn Nutmeg for garnish

3/4 c Sugar Butter for greasing

the pan 1 ts Vanilla -and for garnish

1 1/4 c Flour Harvest Spice Whipped

Cream Preheat the oven to 350 degrees. Bring the water to a boil in a saucepan, add the tea bags, and steep for 3 to 5 minutes. Mix the remaining ingredients in a large bowl. Add the tea, carefully squeezing excess liquid from tea bags before discarding the bags. Blend the batter well. Pour into a 8x8x2-inch greased baking dish. Bake for 25 minutes. Serve warm, buttered and sprinkled with nutmeg. Top with dollops of Harvest Spice whipped cream.

Cooking time : 25 minutes Source: Celestial Seasonings "Cooking With Tea" by Jennifer & Mo Siegel The Chef's Comments: "Here's something interesting that I tried the other night. It wasn't like I expected, but it tasted good, and it was a big hit at work, when I brought it in." - Lisa From: Lisa Date: 08-06-96 (18:04) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. -----

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