8 New Potatoes, Boiled In Skin 1 md Onion, Diced 1/4 ts Salt 1/4 ts Pepper 3/4 c Sugar 4 Bacon, Slices, Cut Up 3/4 c Vinegar Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce added to this is very good. |
1/4 c Butter 4 Apples; Med., Peel, Slice 1/2 Onion; Red, Chopped 1 Red Cabbage; Head,Fine Shred 1 c Red Wine 4 Cloves; Whole 1/3 c Brown Sugar 2 Bay Leaves 1/4 c Vinegar 1/4 c Butter Lemon Juice;Of 1/2 Med.Lemon Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. |
------------------------------PHILLY.INQUIRER------------------------------ 1 LARGE HEAD CABBAGE SALT AND PEPPER TO TASTE 1 lb GROUND BEEF 1/3 c MILK 1/3 c CRACKED WHEAT 1/2 c BROWN SUGAR PACKED 1/2 ts DRY MUSTARD 3/4 c TOMATO SAUCE 1 MEDIUM EGG 1/4 c FRESH LEMON JUICE CAREFULLY CUT AROUND CABBAGE CORE,AND PLACE HEAD IN BOILING WATER FOR ABOUT 10 MINUTES.REMOVE AND LET DRAIN.THIS WILL MAKE THE CABBAGE LEAVES LIMP AND EASIER TO WORK WITH.WHEN CABBAGE IS COOL ENOUGH TO HANDLE,REMOVE EIGHT LEAVES. MEANWHILE MIIX THE GROUND BEEF WITH THE CRACKED WHEAT,MUSTARD,EGG,SALT,AND PEPPER,AND MILK.DIVIDE MIXTURE INTO EIGHT EQUAL PORTIONS,PLACE A PORTION ON THE STEM END OF EACH CABBAGE LEAF,AND ROLL UP.ENDS OF ROLLS CAN BE TRIMMED AND THEN TUCKED IN. PLACE ROLLS SEAMED SIDES DOWN,IN A CIRCLE IN A THREE QUART ROUND MICRO WAVEABLE CASSEROLE. MIX TOGETHER THE BROWN SUGAR,TOMATO SAUCE,AND LEMON JUIICE.POUR MIXTURE OVER STUFFED CABBAGE ROLLS.COVER CASSEROLE TIGHTLY AND MICROWAVE ON HIIGH FOR 7 TO 10 MINUTES. CHECK FOR DONENESS.BE CAREFUL NOT TO OVERCOOK AS CABBAGE LEAVES CAN BECOME TOUGH.MAKES FOUR SERVINGS...................... |
2 tb Butter 1 lb Squash, yellow 1 lg Bell peppers 1 lg Tomatoes 1 bn Onions, green 1 ts Sugar 1 ts Salt 1/2 ts Pepper, black Melt butter in skillet. Wash and slice squash; saute. Cut bell pepper into chunks and add; wash and slice green onions and add. Cut tomato into wedges. When vegetables are tender, add tomato, sugar, salt, and pepper, and cook two minutes. Serve at once. Here's one from a Passover cookbook that I've long lost and don't remember the name of. Posted on GEnie by THE.STEIGERS [Sylvia], Mar 26, 1993 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes |
6 lg Vidalia onions 1 1/2 c Cornbread, crumbled 1/2 c Cooked potatoes, diced 1 c Broth (or water) 1 Hard boiled egg 1 Envelope instant cream of -chicken soup mix Salt and pepper to taste Peel and wash onions. Simmer in enough water to cover onions for about 10 minutes or until almost tender. Remove pulp from onions, leaving only the two outside layers of the onions. Add onion pulp to other ingredients. Place ingredients in blender and blend for a few seconds for a smooth stuffing. Place onion shells in lightly greased muffin tins or custard cups. Fill with stuffing and sprinkle with paprika. Bake in slow oven 325 degrees F. for about 30 minutes. To serve, place stuffed onions around meat. |
10 oz Salmon fillet (remove the skin) 2 md Red potatoes 1 lg Onions, sliced 1/4 inch 8 Baby carrots or 8 carrot Sections, cut into 2" Pieces 1/4 c Fresh orange juice Broccoli, cut into florets 1 tb Olive oil 1/4 ts Thyme 1/2 ts Basil 1 pk Herb-ox low salt Chicken stock mix Salt, pepper,to taste This is a new adaptation from a series of fish recipes I developed for "people who don't like fish". The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. Cut the potatoes into one quarter inch slices and place into a pan of cold water. Turn pot on high until it starts to boil. Add the carrots after three minutes. Salt the water and reduce heat to medium. Cook until tender, about six to seven minutes. Add broccoli about 2 minutes before the potatoes are finished. Drain if finished before the fish, and place back in hot pan. Add fresh pepper. Saute onions in one half the oil, med-low heat in a ten inch teflon pan. When they start to brown add the rest of oil. Place the fish fillet on top fat side down and turn up heat to med- high. Saute until salmon turns white on bottom. Add herbs and pepper. Add one quarter cup of water, chicken stock and the orange juice. Lower heat and simmer about five minutes. Baste occasionally. The salmon should be pink inside and not over done. Cut the filet in half in the pan. Using a plastic spatula, pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Add vegetables and arrange in semi-circle. |
10 oz Salmon fillet (remove the skin) 2 md Red potatoes 1 lg Onions, sliced 1/4 inch 8 Baby carrots or 8 carrot Sections, cut into 2" Pieces 1/4 c Fresh orange juice Broccoli, cut into florets 1 tb Olive oil 1/4 ts Thyme 1/2 ts Basil 1 pk Herb-ox low salt Chicken stock mix Salt, pepper,to taste This is a new adaptation from a series of fish recipes I developed for "people who don't like fish". The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. Cut the potatoes into one quarter inch slices and place into a pan of cold water. Turn pot on high until it starts to boil. Add the carrots after three minutes. Salt the water and reduce heat to medium. Cook until tender, about six to seven minutes. Add broccoli about 2 minutes before the potatoes are finished. Drain if finished before the fish, and place back in hot pan. Add fresh pepper. Saute onions in one half the oil, med-low heat in a ten inch teflon pan. When they start to brown add the rest of oil. Place the fish fillet on top fat side down and turn up heat to med- high. Saute until salmon turns white on bottom. Add herbs and pepper. Add one quarter cup of water, chicken stock and the orange juice. Lower heat and simmer about five minutes. Baste occasionally. The salmon should be pink inside and not over done. Cut the filet in half in the pan. Using a plastic spatula, pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Add vegetables and arrange in semi-circle. |