* Exported from MasterCook * Baked Polenta with Vegetables Recipe By : Amy Coleman - Home Cooking TV show
Serving Size : 6 Preparation Time :0:00
Categories : Onions Peppers
Side Dishes Spinach
Tomatoes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 tomato -- chopped
1 green pepper -- chopped
1 large onion -- chopped
1 cup fresh spinach -- chopped OR
1 pkg. frozen chopped spinach -- defrosted/well drain
1 cup yellow cornmeal
3 1/4 cups water
3 tablespoons olive oil
salt, pepper and garlic salt, basil -- to taste Chop all vegetables. Combine cornmeal, water and olive oil in medium
baking pan. Add chopped vegetables and seasonings. Bake 50-60 minutes
uncovered. Serve as side dish with pork or Italian meal. Amy Coleman - Home Cooking TV show.
MC formatting and posted on FareShare 4-99 by bobbi744@acd.net
ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : This was very easy and delicious.
* Exported from MasterCook * Baked Vegetable, Rice, and Noodle Pilaf Recipe By : JUDI M. PHELPS
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Mushrooms
Onions Peas/Pea Pods
Peppers Rice
Side Dishes Vegetables
Volume 2-4, Apr.'99 Pasta/Noodles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 ts Olive oil
1 Onion -- finely chopped
1 Green ball pepper -- cut into
- 1/2-inch squares
1/2 lb Mushrooms -- thinly sliced
3 oz Vermicelli noodles -- broken
- into 2-inch lengths
1 c Long-grain rice
2 1/2 c Reduced-sodium vegetable
Broth
1/3 c Fresh dill -- snipped
1/2 t Salt
1 c Frozen peas
2 tb Almonds -- sliced
3/4 c (3 oz) Cheddar cheese -- shredded Preheat the oven to 350 degrees F. In a nonstick Dutch oven or
flame-proof casserole, heat the oil until hot but not smoking over
medium heat. Add the onion and cook, stirring frequently, until
softened, about 7 minutes. Add the ball pepper and mushrooms and
cook, stirring frequently, until the pepper is crisp-tender, about 4
minutes. Increase the heat to high, add the vermicelli and rice, stirring
until coated. Add the broth, dill, salt, and 1 cup of water and
bring to a boil. Cover and transfer to the oven. Bake for about 17
minutes, or until the rice and noodles are tender. Stir in the peas,
almonds, and Cheddar; cover, return to the oven, and bake for about
5 minutes, or until the cheese is melted and the peas are heated
through. Makes 4 servings. Each serving contains: 12 g fat, 456 calories, 70 g carbohydrate,
17 g protein, 22 mg cholesterol, 613 mg sodium Source: Meatless Main Dishes, Time Life Books
Posted on FareShare 4-99 by Judi Mae Phelps jphelps@slip.net
or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Barley Soup with Ham Recipe By : WASHINGTON POST
Serving Size : 5 Preparation Time :0:00
Categories : Carrots Ham
Mushrooms Onions
Volume 2-4, Apr.'99 Grains
Soups,Stocks & Chowder Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 3 tb Vegetable oil
1 Onion, chopped
2 Garlic cloves, chopped
2 Carrots, diced
2 Ribs celery, diced
3/4 c Pearl barley
6 c Chicken broth
1 sm Imported bay leaf
1/4 t Ground allspice
1/2 c Diced smoked ham
3 tb Unsalted butter
1/3 lb Fresh mushrooms, trimmed and -- chopped
3 ts Lemon juice
1 tb Fresh parsley leaves, minced Put the oil and onion in a soup kettle, set over low heat, and cook
until the onions are softened, about 5 minutes. Raise heat to
medium, stir in the garlic and carrots, and stir-cook for one minute.
Add the celery and stir-cook for a minute. Add the barley, broth, bay
leaf, and allspice. Bring to the boil, skimming the top of the soup
as necessary. Simmer, covered, for about one hour, or until the
barley is tender. (The soup may be prepared in advance to this
point.) Stir the ham into the piping hot soup and let simmer while you
prepare the mushrooms. Heat the butter in a small skillet, add the
mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in
the parsley. Add the mushroom mixture to the soup and simmer for 5
minutes longer. Discard the bay leaf. Season the soup with salt and
freshly- ground pepper to taste. Ladle into warmed bowls and serve
immediately. Makes 5 servings. [WASHINGTON POST Jan 11, 1989] Posted by Fred Peters.
Posted to FareShare 4-99 by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Bobbie's Notes: This was delicious! I did not cook the mushrooms in butter and
lemon juice, but simply added the mushrooms with the ham and added
only about 1 tsp. butter. I also used only 1 T. oil to cut
the fat. I used Quick Barley so only added that 10 minutes before
serving. * Exported from MasterCook * BBQ Salmon With Sesame Slaw - Regina Foods Recipe By : Master Chef Thomas Catherall
Serving Size : 6 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Cabbage
Fish - Salmon Main Dishes
Peppers Sauces Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 serv salmon -- (up to 6),grilled
***BBQ SAUCE***
1/2 cup ketchup
1/2 cup Regina Red Wine Vinegar
2 tablespoons chili powder
1/4 cup brown sugar
2 tablespoons honey
1 teaspoon cumin
1 teaspoon hot sauce
1 ounce worchestershire sauce
1 teaspoon curry powder
4 Roma tomatoes -- chopped
1 red onion -- diced
1 ounce roasted garlic from jar
1 orange -- diced
***SESAME Slaw***
2 pounds green cabbage -- (head)
2 cups Regina® White Wine Vinegar
1 cup water
3 ounces lime juice
3 tablespoons sesame oil
1/2 cup sugar
1 red
1 green pepper
1 yellow pepper BBQ sauce instructions: In sauce pot, mix well first nine ingredients.
Add garlic, onion and tomatoes. Bring to a boil, lower heat and simmer
for 30-40 minutes. Strain and puree mixture in blender until smooth. Sesame Claw instructions: Slice cabbage and bell peppers and set aside
in large mixing bowl. In medium sauce pan, bring to a boil the vinegar,
water, lime juice and sesame oil. Remove from heat. Pour hot mixture
over cabbage and peppers. Cover for 1 hour. Serve with BBQ sauce over
grilled salmon steaks, chicken breasts or beef filets. SOURCE: Regina® Vinegars B & G Foods, Inc.
Recipe found at http://www.culinary.net
Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -
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