RECIPES

Meatball Kraut Skillet

1 egg white -- whipped

1/4 c skim milk

3 c white bread crumbs

1/2 tsp black pepper

1 lb ground chicken breast, skinless

1/2 tbsp olive oil

27 ozs sauerkraut, canned -- drained

1/2 c onions -- chopped

3/4 c long-grain rice -- uncooked

1 1/2 c water

14 1/2 ozs crushed tomatoes

In a mixing bowl, combine egg white, milk, bread crumbs, salt, and black pepper. Add chicken and mix well. Shape into 12 meatballs. In a skillet, heat oil over medium heat. Add meatballs and cook until no pink remains in chicken. Remove meatballs from skillet. In same skillet, combine sauerkraut and onions. Stir in rice and water. Add balls and crushed tomatoes. Bring to a boil. Reduce heat and simmer, covered for 30 minutes or until rice is done.

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Peppy Beef Enchiladas

3/4 lb Lean ground beef

3/4 c Picante sauce

1/2 ts Cumin OR

1 ts Chili powder

8 6-inch flour tortillas

1/2 c Picante sauce

1/2 c Shredded cheddar cheese

Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over tortillas evenly and top with cheese. Bake in 350

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Cauliflower and Spinach Salad

3 c Cauliflowerets

1/2 lb Spinach

----------------------------------DRESSING---------------------------------- 6 tb Vegetable oil

3 tb White wine vinegar

1 lg Garlic clove,crushed

1/2 ts Dry mustard

1/2 ts Salt

1/2 ts Dried basil

1/4 ts Pepper

1/2 c Slivered almonds

Rinse and drain cauliflower and cut into small flowerets. Wash and trim spinach. Stack leaves and slice crosswise into 1/4-inch strips. Place in a salad bowl along with caulifower. Cover and refrigerate until serving time. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well. Just before serving, pour dressing over vegetables; add almonds and mix gently but throughly. Makes 6 servings.

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Sauteed Venison Liver with Apple Slices

1 Pound venison liver

salt freshly ground black pepper 4 Tablespoons butter or margarine

1/4 Cup onion, chopped

1/2 Cup apple slices, peeled

Brown Sugar Cinnamon

Slice venison liver into 1/2 inch slices; sprinkle with salt & pepper. Melt 2 Tablespoons butter in skillet. add chopped onion & venison liver slices, & saute for about 5 minutes (overcooking toughens liver.) Melt remaining butter & fry apples in a separate saucepan over low heat until tender & done. Serve liver topped with cooked apple slices sprinkled with brown sugar & cinnamon.

Garnish with crisp bacon strips & tomato wedges. Nice wiht freshly baked biscuits.

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No-Bake Cocoa-Bourbon Balls

1 c Vanilla Wafers, crushed fine

1 c Sugar, confectioners

1 c Pecans, chopped

2 tb Cocoa

2 tb Syrup, lt. corn

1/4 c Bourbon, rum, or brandy

Sugar, granulated Stir together crumbs, confectioners sugar, pecans and cocoa. Add corn syrup and bourbon. Mix well. With wet hands, shape in 1" balls. Roll in granulated sugar. Store airtight in cool, dry place. Makes 36 These are best if made about 6 weeks in advance and put up in an airtight container. Christmas 1980

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Rice Souffle with Raspberry Sauce

1 qt Whole milk

1 c Uncooked, medium-grain rice

2 T Butter

1 t Salt

1/2 t Grated lemon peel

8 Eggs yolks

1 c Confectioners' sugar

8 Egg whites

1/2 c Granulated sugar, dived use

Raspberry sauce Receipe follows Combine milk, rice butter, salt and lemon peel in a 2 quart saucepan. Cook over medium heat 30 to 40 minutes until rice absorbs all of the milk. Remove from heat; cool. Beat egg yolk and confectioners' sugar in a medium bowl until light-colored and fluffy. Stir into cooled rice. Whip egg whites in a large bowl until soft peaks form. Add granulated sugar 1/4 cup at a time, beating until glossy and stiff peaks form. Fold egg white into rice mixture. Pour into a 13 by 9 by 2 inch pan that has been greased and dusted with powerdered sugar. Bake in a 350-degree oven 45 to 50 minutes or until set and golden brown. Cut into 18 squares. Serve warm with Raspberry sauce. RASPBERRY SAUCE 2 cups raspberries

1 1/3 cups sugar

3/4 cup cold water, divided use

Juice of 1 lemon 1 Tablespoon cornstarch

Combine raspberries, sugar, 1/2 cup of the water and the lemon juice in a small saucepan. Cook over low heat 10 to 15 minutes, stirring occasionally until raspberries fall apart. Remove from heat; strain to remove seeds. Combine remaining 1/4 cup water with cornstarch in small bowl. Return sauce to heat, add cornstarch mixture. Heat stirring, 2 to 3 minutes more or until thickened. Serve sauce, drizzled over individual serving of rice souffle. Makes 16 servings.

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Ginger Honey Roast Chicken

1 medium chicken

1 teaspoon salt

1 teaspoon ground black pepper

1 piece ginger root -- chopped

1/4 cup soy sauce

1/4 cup honey

1/4 cup vegetable oil

1 piece chiles -- chopped

1 teaspoon ground ginger

1. Rub chicken with salt and pepper and stuff with chopped ginger root. 2. Place in oven on baking tray and bake. 3. Prepare baste by combining oil, soy, honey, chilies, and ground ginger. Stir vigously and baste chicken when it is 80% done. Baste frequently, during the final stages of cooking to ensure that the honey does not burn.

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All-Bran Extra Fiber Muffins (Ovo Lacto)

Ingredients
1/2cupsugar
1tablespoonbaking powder
2cupall-bran cereal
1/4cupskim milk
1/4cupapplesauce
1eachegg
1/4cupflour

Directions:

Stir together flour, sugar and baking powder.

In a large mixing bowl combine cereal and milk. Let stand 5 minutes or until cereal softens. Add egg and applesauce. Beat well.

Add flour mixture stirring only until combined.

Pour into 12 muffin cups. Bake at 400 degrees for 20 minutes until lightly brown. Serve warm.

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Italian Garlic/Pepper Bread

MICHAEL MCGEE (SSHT99A) 1 1/3 cup Water

1 1/4 teaspoon Salt

1 teaspoon Sugar

3 cup Bread flour

2 1/2 teaspoon Yeast

1/2 teaspoon Garlic powder -- (or to taste)

1/2 teaspoon Very coarsley ground pepper

(or to taste) 1/2 cup Parmesan cheese -- UP TO 1 C

cut in 1/2 inch squares.

Add the final three ingredients ans late as possible in the final kneadin= g stage. The bread is better if the islands of cheese are identifiable a= nd if the pepper does not get GROUND into the dough by the kneading proce= ss.

I enjoyed this bread at an Italian restaurant, so I tried to match it as= close as I could. Used the basic recipe fro Italian bread in "The Bread= Machine Cookbook" (#1) and addedthe garlic and pepper.

Good luck. Hope this works out for you. Please let me know of your imp= rovements on this very basic recipe.

Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL '93

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Hiker Bars

1/2 c Peanut butter, chunky

1/3 c Butter

2 md Bananas, (mashed)

1/2 c Molasses

1 c Sugar

2 t Vanilla

4 Eggs

1 t Cinnamon

1/4 t Ginger

2/3 c Flour, whole-wheat

1 1/3 c Flour, white

4 c Kellogg's Special K

-cereal (crushed) 1 t Baking powder

1/4 t Baking soda

1/2 t Salt

6 oz Chocolate chips

1 c Peanuts, salted (chopped)

8 oz Dates, chopped (or fewer)

Preheat oven to 350 degrees F. Then by hand: In a large bowl cream together peanut butter and butter. Mix in bananas, molasses, sugar and vanilla. Add eggs, one at a time, beating well after each egg. Stir in the cereal. Sift together dry ingredients and mix into batter. Add chips, peanuts and dates. Pour batter into greased 9 x 13 pan. Bake in preheated 350 degree F. oven for 35 to 45 minutes. Cut into bars. NOTES: * Caloric, filling and tasty bars for the trail -- These bars give a flavorful and filling treat along the trail. The recipe came from Ben Branch of AT&T Bell Labs at Columbus (cbdkc1!blb). Yield: 24 to 48 bars. * If by food processor: Yield: Cream butters in processor. Add cut-up bananas and blend.. * Add molasses, sugar, vanilla. Blend. Add eggs. Blend. * Pour batter into large bowl and stir in sifted dry ingredients. Stir in other ingredients, one at a time. Continue as above. : Difficulty: easy to moderate. : Time: 1/2 to 1 hour work; 1 hour waiting. : Precision: approximate measurement OK. : John Daleske : AT&T Bell Laboratories, Columbus, Ohio : {ihnp4,cbosgd,desoto}!cbdkc1!daleske : Copyright (C) 1986 USENET Community Trust

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