The Ultimate Recipe Thread!

Miscellaneous and Personal Stuff I Must Share
201

I’m not ready for this thread to die. I’ve been enjoying it too much.

Sooo, After reading AuntiePam’s most excellent soup recipe, I decided to tell you about the soup that Mrs. B and I make at least once a month, that we call Minestrone.
I have no idea how authentic it is, but Minestrone was our original objective, anyway.

Obtain about 1/2 lb of Sweet Italian Sausage. Not cased, but rather looking like hamburger. You want the stuff with fennel in it. Saute this in the bottom of your largest soup pot over medium heat, (you may need a little oil here), along with a diced medium onion and 3 or 4 cloves of garlic, minced.
When the sausage is browned and the onion is translucent, pour in 3 or more cans of low fat chicken broth. Now add a can of kidney or other red beans, a can of garbanzo beans, and 2 cans of stewed tomatoes, chopped or whatever you like. (BTW, I put a can of black beans in once, and it was excellent.)
At this point we tend to really start ad-libbing, but we usually put in about 16 oz. of frozen veggies. Sometimes mixed veggies, sometimes carrots and peas, peas and corn, whatever. But you want some sort of small veggies in here. We also like to cut up a couple of small (2" dia.) zucchinis or yellow squash and throw them in, but that’s optional.
Now adjust your liquid level with water, and add some Italian spices. We use Oregano, fresh Rosemary, (we grow our own) Thyme (usually) and Parsley, and anything else that takes our fancy. Spice it up good!
Turn the heat up a bit and when your soup gets nice and hot, fling in a reasonable quantity (I’m guessing 8 - 12 oz.) of pasta. We use large macaroni or the medium-large seashells.

Cook until the pasta is done, tasting and adding spices as necessary as you go.

I told you it wasn’t authentic, but it is really good! And you really only need half a pound of sausage, but you can use more if you want to.

202

Hey Zenster! that stuffing recipe sounds divine. I probably won’t ever be allowed to make it here in The Land Of Cornbread Stuffing, unfortunately.

If you ever want to experiment, I bet a great addition to your stuffing recipe would be some diced apple. The touch of sweetness would balance the sourdough and the richness of the sausage.

Just a thought.

203

There are two time consuming things about making chapatis. One is the kneading process. You ought to knead the dough for ten whole minutes to get it really silky. Also, you need to let the dough rest for half an hour or so (overnight is even better) before cooking the chapatis.

You need:
half a pound (2 cups) of whole wheat flour, preferably special fine ground chapati flour.
1 tsp salt
7 floz water, more or less
1 tbsp oil or ghee

Sift flour and salt together in a bowl. Make a well in the center, and add the oil. Sprinkle the water in bit by bit and work it in. When the dough is supple and workable, that’s enough water. Knead for 10 minutes to make the dough light and pliable. Form it into a ball, cover with a damp cloth and allow to rest half an hour, or overnight.

Divide dough into squash ball sized balls. Dust with a tiny bit of flour and roll into 6 inch circles.

Heat griddle or cast iron fry pan very hot. Place a chapati on the griddle or fry pan, fry until the top surface starts to bubble. Turn it over and do the other side. If you are using a gas flame, you can then hold the cooked chapati in the flame for a couple of seconds. This will make it puff up.

Parathas — layered griddle breads
To make parathas, use half milk, half water. Make the dough and rest it as for chapatis. When you roll the dough out, roll it very thin. Brush the surface with melted butter, and fold to make a semicircle. Brush with butter and fold again to make a triangle (well, a circle sector). Roll it out to full size. You can repeat the buttering and folding procedure if you like - it’ll add more layers to your paratha. Cook on griddle or frying pan until slightly brown, then turn and do the other side.

To make stuffed parathas, sandwich a filling (mashed potato, parsley and fried onion; fried onion and cumin seed; cooked minced lamb and paprika are all good) between teo rolled out circles of dough. Don’t use too much filling and spread it evenly. Butter once and fold once. roll out carefully into a triangle. Fry on both sides until brown in patches

204

Bumbazine, Chef Troy and Tansu, thank you for bumping this thread while I’ve been down for the count. I think I’ve finally got this tonsillitis licked (as it were). I’ll be back in here with another recipe real soon. It is my full intention that this will be the “Thread That Will Not Die”!

Bumbazine, what people want to look for is a Calabrese sausage. They can split the casing and crumble it as needed.

Chef Troy, the apples sound interesting, but I would have to parboil them first to avoid the “crunchy bits” syndrome. I’m torn between a tart or a sweet apple.

Tansu, thank you for posting the Chappati recipe. Do you by any chance have a Kima curry for lamb? If you are full vege, please do not trouble yourself.

205

I forgot the celery! In my soup!
Put 2 or 3 stalks worth of diced celery in the soup. you can even saute it with the onions if you want.

Zenster - if calabrese are what I think they are, then absolutely, they would be wonderful in this soup.
What we use is a pork sausage our local butcher grinds himself and sells by the pound, like hamburger.

And now, in an attempt to salvage some pride, I will tell you an interesting thing you can do with carrots.
This is from my sister in law. We’ve done it a couple of times, and it’s better than it sounds.

        **Carrots in Horseradish Sauce**

Amount Measure Ingredient – Preparation Method

2 1/2 pounds fresh whole carrots
1/2 cup mayonaise
1 tablespoon minced onion
1 tablespoon prepared horseradish
salt and pepper
1/2 cup fine cracker crumbs
2 tablespoons butter
paprika
chopped parsley

Cook carrots in salted water until just tender, reserve 1/2 of the liquid. Cut carrots into 1/4 inch strips and arrange in a shallow 9 X 9 baking dish.

Combine cooking liquid, mayonaise, onion, horseradish and salt and pepper to taste.

Just before baking pour sauce over carrots. Sprinkle with cracker crumbs and paprika and dot with butter.

Bake, uncovered, at 350 degrees for 15 to 20 minutes. Garnish with parsley

*We made this with fresh grated hourseradish once, Very tasty!

206

My favorite recipes are all on the backs of packages.

Don’t tell me I haven’t tried better. I’ve tried them all, and these are the best:

Nestles’ Toll House cookies
Lipton Onion Soup meatloaf
Jello/Rediwhip frappe dessert.

207

Now that I vaguely care about my health, I rarely make this anymore, but when I was a kid, this was my single favorite recipe in the entire world:

You need:
One regular-sized bag of potato chips. (Not the sandwich size) You’ll need about 2+ cups of crushed chips.
Note also that Ruffled chips don’t taste right, and Pringle’s Extruded Chip-like products are an abomination before God and Man…Personally, Lay’s brand chips work best for me. Note also, DON’T used flavored chips. Sour Cream-n-Onion chips may taste good, but not here.

3/4 cup of Parmesan Cheese (Kraft or other low-grade brand is fine, probabaly a waste to use $15.00/lb hand grated imported cheese)

1 1/2 Tb Garlic Salt or Powder, depending on your salt cravings.(or more, to taste. )
1 Tb Onion Powder
1 Tb Celery Salt (Don’t omit this…it does…something to the recipe even if you can’t taste it.
1/4 Cup parsley flakes
3 Eggs
1 cut up chicken, skin on.
Butter/Margerine

“Instant” rice for 6 people (follow directions on box for amounts)
1 box frozen peas

Directions:
Preheat oven to 350
Mash the chips so you have a mixture of crumbs and thumbnail sized pieces. Add spices, mix. Mixture should taste like salty, garlic-y potato chips. Add Parmesan Cheese. Mixture should taste like cheesy, salty, garlic-y potato chips. Add parsley flakes. Mixture should look prettier.

Mix eggs with a bit of water, dunk the chicken in the eggs, then roll in the potato chips. Put chicken on foil-lined, Pam (or other non-stick spray) sprayed baking tray, skin-side up. If there’s leftover egg liquid, drizzle it over the top of the chicken. Sprinkle the remaining potato chip stuff on top of where you drizzled. Put little bits of butter/margerine on each piece of chicken.

Bake for about 35-45 minutes until juices run clear.

About 10 minutes before cooking is done, boil water for rice. Throw in the frozen peas. Add rice and cook per directions on box.

When you serve, note that there’s a ton of pan-gunk made of eggs, butter, chicken fat, potato chips and salt. Serve the pan-gunk over the rice-peas mixture.

It’s a great recipe, and kids love it, but not for the health-concious.

Fenris

208

I forgot to mention this earlier. When you cook your chapatis on the griddle, press down on the edge with a spatula. This helps them to bubble up.

Meaty recipes to follow soon.

I learnt to cook from my Dad’s old copy of Dharamjit Singh’s Indian Cookery, published by Penguin. I think it’s out of print at the moment.

Here is a good web resource for Indian cooking.

209

I have a couple of questions:

Chapatis: can you use the bread kneader attachment on your KitchAid to knead the chapati dough?

What ever happened to Walnut Acres? I’ve searched online and on the 800 directory. Walnut Acres is/was an organic foods catalog company. Is there any equivalent out there?

Another recipe contribution: Layered Vegetable Terrine. I love pates and terrines, but I don’t eat pork. So I am always on the lookout for veggie terrines. This one is good but does take a bit of time to make. I have made larger batches and successfully frozen/thawed the extra loaves. The recipe is from Cold Cuisine by James McNair

Layered Veggie Terrine:

You can use just about any veggie combination; adjust seasonings according to veggie and veggies according to color. This recipe is for beets, celeriac [celery root] and carrots.

5 medium sized beets, about 1.5 lbs
1 small celeriac, about 1 lb
3 medium carrots, about 12 ounces
2T extra virgin olive oil
1.5 cups chopped yellow onion
quarter cup copped shallots
1t minced or pressed garlic
1.5 c light cream/half and half
6 eggs
6T unbleached all purpose flour
three-quarters c fresh parmesan cheese
2T unsalted better, melted
1 t grated leomn zest
salt
freshly ground white pepper
1/8 t grated nutmeg/or adjust to taste
1/4 t ground ginger or adjust to taste

butter for greasing mold and lining

Toppings:
chaudfroid sauce
yoghurt/sour cream flavored with garlic, chives or mix herbs
uncooked tomato salsa
fresh herbs for garnish

Trim and wash beets. Place in pot and cover with warm water. Bring water to a boil, cover partially and reduce heat to low, simmer about 40 minutes. Cool, drain well, peel, chopped and keep 2.5 cups

Peel celeriac and cut into 1/2 inch cubes. Measure 2.5 cups and place in sauce pan with water to barely cover. Bring to boil and cook until very tender about 15 minutes. Drain well.

Peel carrots and slice into 1 inch pieces. Measure 2.5 cups and place in steamer basket over boiling water, cover pot and cook until very tender about 15 minutes.

Heat olive oil in saute pan and add onions and shallots. Cook until very soft and golden. Stir in garlic and cook 1 minutes. Remove from heat

Place beets in food processor or blender with about 1/3 of the onion mixture and 1/2 c of cream - puree until smooth.
Blend in 2 eggs, 2T of flour, 1/4 cup parmesan chees, the melted butter, lemon zest, salt and pepper to taste. Transfer to container, cover and refrigerate until very cold.

Place celeriac in food processor or blender with half of the remaining onion mixutre and 1/2 c of remaining cream; puree until smooth. Blend in 2 eggs, 2T of flour, 1/4 cup cheese, the nutmeg, salt and pepper to taste. Transfer to container, cover and refrigerate until very cold.

Pace carrots in food processor or blender with remaining onion mixture, 1/2 c cream; puree until smooth. Blend in remaining 2 eggs, ginger, salt and pepper to taste. Transfer to container, cover and refrigerate until very cold.

Preheat over to 325F.

Cut pieces of baking parchment or waxed paper to line the bottom and sides of a 2 quart enameled terrine mold or a 9 x 5 x 3 loaf pan. Grease with butter, then spread the chilled beet mixture evening in the bottom of the pan, cover with the chilled celeriac mixture and top with carrot mixture.

Cover tightly with foil. Place inside a baking pan and add enough hot water to come halfway up the sides of the loaf pan. Baker until the center of the terrine fe3els set when touched with finger, the edges have just begun to pull slightly away from the pan’s sides and a wooden skewer tests clean. This takes approximately 1.5 to 2.5 hours depending upon the moisture in the veggies.

Remove from oven, uncover and let stand until room temperature, then wrap tightly in plastic wrap and refrigerate overnight.

To unmold, run a knife around the edges of the terrine, cover with a plate and invert. Remove pan and carefully peel off the parchment.

To serve: return the terrine to room temperature. Slice into 3/4 inch slices. Sauce with flavored yoghurt or sour cream or salsa. Sprinkle with chopped fresh herbs.

For the chaudfroid sauce: unmold terrine and place on a wire rack. Cover smoothly with sauce. Refrigerate uncovered until sauce sets. Chill until serving time.

I prefer this terrine at room temperature. It’s a great opener or first course. This will serve 12 people.

Other possibilities:

> asparagus, new potatoes and yellow squash for a pale terrine

> broccoli, turnips and pumpkin

210

This recipe is for those who are not health conscious, but it’s really easy and fills up starving kiddos:

“Mom’s Chicken Noodle Stuff”

1 10-oz can chicken (or leftover chicken)
1 can cream of mushroom soup
1/4 cup milk
1 small can mushrooms
1 sm package frozen peas and carrots
1/2 lb Velveeta, cubed (shredded mild cheddar would probably work, too)
1 lg pkg flat “extra-wide” noodles

Put all the ingredients except noodles in a large skillet. Over medium heat, bring to a slow boil, stirring often, until peas and carrots are soft. Cook the noodles. They should be al dente in about 6 minutes. Drain the noodles. Don’t rinse. Put them in the skillet with the sauce. Stir.

(This actually evolved from a tuna casserole recipe.)

211

My Ultimate recipe is to do all my Italian cooking with yellow onions instead of garlic. This was the only way I could cook for my husband and have him really enjoy it, and now I find the garlic too much when I visit Mama.

212

Coleslaw
From The Pantry In Los Angeles

Preparation time: 15 Minutes

Serves: 12-20 People
Ingredients:

1 1/2 Cups plus 2 Tbs Mayonnaise
6 Tbs plus 1 Tsp White sugar
3 Tbs plus 1 Tsp Wine Vinegar
3/4 Cup plus Tbs Oil
1/3 Tsp Garlic powder
1/3 Tsp Onion powder
1/3 Tsp Mustard powder
1/3 Tsp Celery powder
Dash Black pepper
1 Tbs plus 2 Tsp Lemon juice
3/4 Cup plus 1 Tbs Half and half
1/2 Tsp Salt
2 Heads Cabbage, very finely shredded
Preparation:

Blend together mayonnaise, sugar, vinegar, and oil. Add spice powders, pepper, lemon juice, half and half and salt. Stir until smooth. Pour over coleslaw in a large bowl and toss until cabbage is well coated. If wished, use only half the dressing to half the cabbage and save remaining to dress fruit salad or other salads. Dressing keeps well, tightly covered in the refrigerator for several days. Makes about one quart of dressing.
Note: I am not overly fond of coleslaw, yet when I visit the Pantry (my favorite restaurant in L.A.) I usually eat two bowls of it. The measurements are probably intentionally screwy so as to catch people publishing this fantastic recipe as their own. This is the salad to serve with barbecue. I have never had better than this. The Pantry is a legendary greasy spoon and a throwback to the days of yore.
Please contribute a recipe and come back soon!

213

Ohohohoh… the Pantry. I haven’t been there in years, but you’re right Zenster, it’s a great restaurant.

You have such good taste, perhaps I was hasty in responding negatively to your former signature re Brachy. What’s the going rate in bride prices for brainy blondes?; she is such as sweet dear and smart too. Of course, you know that these bride price negotiations are discussed only between family and not the potential bride? :smiley:

214

All of this stuff is amazingly simple, but sooo good. This is for a whole meal.

Green Ham - all this means is that the meat is not cured. You need to either own a hog to slaughter or talk to a butcher about getting it. A good way to cook: Take the ham and rub salt and pepper on it. Garlic salt if you want to be fancy. If you can’t stand the though of eating port without that smokey flavor, lay a couple of strips of peppered bacon on it. Wrap it in tin foil and set it on the grill in the morning (hot coals but not a direct flame) and wait till supper. The meat should be white and the juices run clear. You need to check it every couple of hours to make sure your meat does not dry out.
The veggies:

Get some FRESH black eyed peas. They are much tastier and they bounce in your mouth. Shell them. Throw away the hulls. Try to get the dye off your hands if you got purple hull peas. Cuss and give up. Move on. Soak the peas in water to rise them off and pick out the runts. Throw in a piece of fatback and bring to a boil, then turn down the heat. If the fatback leaves a froth, skim it off. Ewww. Let it simmer. I just pull out a couple every hour to taste. My favorite way to serve them is to put them in a bowl, add cider vinegar and a couple slices of purple onion or some pepper relish. MMmmmm. That’s good.

Greens: Whether you pick greens from the ground or from the grocery store aisle, you should keep a couple things in mind. First, get medium or small sized greens. The larger they are, the tougher they are. Mustard greens get huge so this won’t be a problem at the store, as they would not be able to fit in neat packaging. Be sure you get some turnips. If you go to a farm towards the end of green picking season they will be cheap or free from many people just trying to get rid of the stuff. Now, rinse them off. If you got them out of the ground you will want to start with a hose in the back yard. After you have rinsed them enough, rinse them some more. Otherwise you will end up with dirt soup at the end. When you have used then town’s entire water supply, they should be good. These also need to go into a pot with some fatback (again with the fat back. this was a day many pigs would die). Chop up the turnips to bite size and drop them in. You need to cook this on low-medium all day. If you cook it too fast they will be tough. The room should be well ventilated. The house will smell like a poot while it is cooking. They are ready when they are the right consistency for you. I personally like them to snap back on me, but some people like them mushy.

Cornbread:Everyone has their own recipe. I have never measured anything so I just throw yellow cornmeal in with an egg or two and add milk until it is the right consistency. Stick a big spoonful of lard in a black cast iron skillet and put it in the oven and let the lard get really hot. This way you can make a nice crispy crust on the cornbread. If you like sweet cornbread put some sugar in it.

When everyone has eaten and you have cleaned kitchen and grill (my, haven’t you been busy), leave any leftovers in their pots and just set them in the oven (turned off). Put the ham in the fridge. Later tonight, sneak into the kitchen and make yourself a sandwich with white bread, mayo, green ham and a little mustard. Pickles if you like. In the morning the cornbread should be good and stiff. Crumble it into a glass, add pepper. Pour milk over it (buttermilk if you’re brave) and grab a spoon. Mmmm. THIS is cereal.
Tomorrow we’ll start on fried chicken and dove with biscuits and fried green tomatoes…

215

What a great recipe ellykat! All you need for breakfast are some green eggs and there’s another whole story to be told to the youngin’s. Please, oh please drop by with a fried chicken recipe.

PS: Your writing style is a hoot! (Many pigs would die this day…) Whatta riot!

216

Here’s another one I like…

Buy a couple personal-size pizza crusts, e.g. Boboli. Carmelize some sliced onions in butter and brown sugar, and throw in some garlic while you’re at it. Brush the pie crust with a little olive oil. Put the carmelized onions on the crust (lots of them - this acts as a ‘sauce’), toss some diced cooked chicken on top (I personally like poached chicken because it’s ‘more chewable’), pile on some crumbled Gorgonzola cheese, sprinkle freshly grated Parmesan over the top, and bake at 350 til you think it’s done.

Easy enough, eh?

217

French Toast

Preparation time: 20 Minutes

Serves: 4 People
Ingredients:

1 Loaf White Bread*
4 Eggs
1 Cube Butter
1 Cup Milk or half and half
1 Tbs Vegetable oil or butter
1/4 Cup Sugar
1/2 Tsp Ground cinnamon
1/2 Tsp Vanilla extract
1/4 Tsp Salt

Maple Syrup

*Use a high quality bread for best results. Look for English muffin bread, but the “Texas Toast” loaves will work well too. For extreme French toast use cinnamon bread from a bakery. When using cinnamon bread increase the soaking time and reduce the number of slices per person due to richness.
Preparation: Begin by lightly toasting slices of the bread in your toaster. This allows the bread to absorb the egg wash without falling apart. Start your oven at 150F unless you are only cooking for two. Preheat a large, well seasoned skillet over medim low heat. Use a flat bottom pan that is big enough for at least two slices of bread. In a small bowl, beat the eggs with a pinch of salt until creamy. Add the milk, sugar, salt, vanilla extract and oil or melted butter. Mix well and pour into the flat bottomed baking dish. You may wish to premix the cinnamon in a small bowl with a dash or two of water to prevent it from clumping.

Turn the heat to high and add one pat of butter for each slice of toast in the pan. Drop the slices of bread into the egg wash. Swirl the melting butter in the pan to coat it evenly. Place the slices of bread in the pan and jiggle the handle to make sure that they are not sticking. Reduce the heat and contine toasting the other slices of bread. Dot the tops of the bread with butter just prior to turning and flip the slices when they are golden brown.

While the toast fries, preheat the maple syrup in a small sauce pan. Be sure to use real maple syrup. Either light or dark amber are acceptable. For the very best results use softened or melted butter in a separate dish at the table. I always eliminate any doubt and place pats of butter in between the slices that I add to the stack in the oven. Avoid stacking the slices more that four high as they will crush one another before getting to the table.

Note: This recipe is brought to stellar heights by separately topping each slice with fruit compote. That recipe will appear in another post.
Please contribute a recipe and come back soon!

218

Greek Salad

Preparation time: 15 Minutes

Serves: 4-6 People
Ingredients:

Salad:

1/2 Lb French Feta cheese
1/2 Head Lettuce
2 Tomatoes
1 Bell pepper
1 Red onion
1 Cucumber
12 Kalamata olives
Dill weed (optional)

Dressing:

1/2 Cup Extra virgin olive oil
1/4 Cup Red wine vinegar
1/4 Tsp Salt
1/4 Tsp Ground oregano
1/8 Tsp Sugar
1/8 Tsp Ground black pepper
1/8 Tsp Mustard powder
1/8 Tsp Onion powder
2-3 Cloves Garlic
Dash of water
Preparation:

For a fancy presentation, marinate the sliced red onion rings in the red wine vinegar overnight. This will add color to the salad. Another way to add color is to pare the cucumber with alternating stripes of peel left on it. For a more relish like consistency, slit the peeled cucumber in half lengthwise and use a spoon to scrape out the seeds and then cut it into small cubes. Shred the washed lettuce and place it in the bottom of the bowl. Cut the cucumber into slices or cubes and place in the bowl. Cut the tomatoes into wedges and add to the bowl. Cut open the green pepper and remove all seeds and ribs then slice into slivers or dice as preferred. Pit the Kalamata olives and cut in half then add to the salad. Top the salad with the thinly sliced red onion rings and the crumbled Feta cheese. Garnish with the dill weed.

To make the dressing, add all of the ingredients into a small jar and shake vigorously. Add the crushed or chopped garlic and shake once more. Sample for flavor and salt to taste. Pour over the salad ahead of time for a marinated flavor or serve the dressing at the table.
Note: Chill all the vegetables in advance to speed the time to table.

219

INDEX:

The Ultimate Recipe Thread
[sup]STARTED ON 09-20-2000 05:46 PM[/sup]
Table of Contents:

PAGE 001

[list=1][li]Barbecued Pork Spareribs[/li]Authentic Memphis Style
[sup]Submitted by Zenster[/sup]

[li]** Sopa De Arroz Con Pollo**[/li]Chicken and Rice Soup
[sup]Submitted by Zenster[/sup]

[li]** Vegetarian Appetizer **[/li]Pocket Bread with Vegetables
[sup]Submitted by Zenster[/sup]

[li]** Perfect Hash Browns **[/li]The Guide To Fried Potatoes
[sup]Submitted by Zenster[/sup]

[li]Authentic Cajun Gumbo[/li]Classic Creole Stew
[sup]Submitted by Scylla[/sup]

[li]Capellini Alfredo con Funghi (or con Pollo)[/li]Angel Hair Pasta In Cream Sauce with Mushrooms or Chicken
[sup]Submitted by Johnny L.A.[/sup]

[li]Dangerous Chicken[/li]Seared Chicken Breasts in Spicey Sauce
[sup]Submitted by Scylla[/sup]

[li]Roasted Tomato and Red Bell Pepper Soup[/li]Creamy Roasted Vegetable Soup
[sup]Submitted by Chef Troy[/sup]

[li]Chicken Parmesan[/li]Breaded Chicken Breast in Tomato Sauce
[sup]Submitted by KimKatt[/sup]

[li]Shish Kebeb[/li]Marinated Meat Skewers
[sup]Submitted by tradesilicon[/sup]

[li]The Final Word on Steak[/li]Steak Cooking Methods and Tips
[sup]Submitted by Scylla[/sup]

[li]Guacamole[/li]Mexican Avocado Dip
[sup]Submitted by Zenster[/sup]

[li]Seafood Macaroni[/li]Pasta with Seafood and Mozzerella Sauce
[sup]Submitted by Jeff Olsen[/sup]

[li]Easy Jambalaya[/li]Simplified Creole Stew
[sup]Submitted by Canthearya[/sup]

[li]**Sauteed Mushrooms and Scallions **[/li]Topping for Steaks
[sup]Submitted by Zenster[/sup]

[li]**Pico de Gallo **[/li]Hot Mexican Relish
[sup]Submitted by Zenster[/sup]

[li]Fettucine with Lemon and Vodka Sauce[/li]Pasta with Creamy Lemon and Cheese Sauce
[sup]Submitted by TVeblen[/sup]

[li]Chicken Divan[/li]Chicken and Vegetables with Cheese Sauce
[sup]Submitted by racinchikki[/sup]

[li]Smorbakelser[/li]Swedish Butter Cookies
[sup]Submitted by racinchikki[/sup]

[li]Cheese Sauce[/li]Basic Cheese Sauce for Vegetables or Nachos
[sup]Submitted by Zenster[/sup]

[li]Crab & Cheese with Pasta Shells[/li]Seafood with Pasta and Melted Cheese
[sup]Submitted by TVeblen[/sup]

[li]The Perfect Baked Potato[/li]Potato Baking Tips
[sup]Submitted by TVeblen[/sup]

[li]**Jo Spinelli’s Company Fish **[/li]Fish and Green Bananas in a Creamy Sauce
[sup]Submitted by brachyrhynchos[/sup]

220

Easy Vegetarian Chimichangas

(Adapted from Sunset Mag. Uses lots of prepackaged ingredients, but feel free to whip up the real thing.)

one 1-lb package coleslaw mix
4 cups medium cheddar, grated
2 15-oz cans pinto beans, rinsed
2 small cans chopped chiles
1 can sliced black olives
14 oz jar good tomato salsa

In a very large bowl, mix this up into a gooey, unrecognizeable mess (use your hands). Scoop and roll it into flour tortillas. Put chimichangas onto cookie sheets, seam side down, and bake in a 350 degree oven about 30 minutes until crisp and brown.

Serve with homemade guacamole, salsa, and sour cream.

This is a great party recipe – it makes a ton of food (about 30-40 chimichangas) that everyone seems to like and almost anyone can eat. Even carnivores (like myself) like these – I think because, unlike so many veggie dishes, they’ve got a nice toothsome texture. And you can easily adapt the recipe to your taste, putting in chicken, cilantro, whatever.