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* Exported from MasterCook *

Almond Mushroom Pate

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons margarine
1 small onion, chopped (1/4 c)
1 clove garlic, minced
1 1/2 cups sliced mushrooms (4 oz)
1/2 teaspoon tarragon
1 cup blanched whole almonds(6 oz)
1 tablespoon lemon juice
2 teaspoons soy sauce
1 dash white pepper
2 tablespoons cream cheese, optional *

* or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely


chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red
pepper strips, optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms.


Saute until tender but not browned. Add tarragon, stir until it is
softened. Pour mixture into a bowl of food processor. Add remaining
ingredients. Process until mixture is smooth. Add cheese if you prefer a
more spreadable consistency. Spoon into a serving bowl. Top with garnish
of your choice. Makes 1 1/2 cups. People who do not like ordinary
pate seem to love this one. Vary the herbs and substitute the vegetables
as you wish. Serve with water crackers, thick slices of crusty French
bread, thin slices of whole wheat bread, or unsalted whole wheat crackers.
May be frozen. VARIATIONS: - Substitute other vegetables for the
mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon
and 1 c whole pecans for the almonds - vary the flavor by using other
seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.

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* Exported from MasterCook *

Amy T. Corn Escallop

Recipe By : Jean Fitch


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cans corn, cream-style
1 dash pepper
2 cups crumbled saltines
gobs butter
1/2 teaspoon salt
2 eggs -- beaten
2 tablespoons chopped peppers

Mix all together, place in buttered baking dish. Bake at 350 degrees for
45 minutes or longer.

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* Exported from MasterCook *

Artichoke Tart In Walnut Pastry

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 chopped scallions,
1 6 ounces jar marinated artichoke hearts
1 cup light cream
3 eggs
1/2 pint salt
1 cup all purpose flour
1/2 pint salt
8 tablespoons cold unsalted butter, cut up
1 egg

1 CL garlic, finely minced 4 T butter  ea Ground


pepper, to taste 8 oz Gruyere cheese, grated  WALNUT
PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to
375 degrees for 10 minutes. 1. Saute scallions and garlic in butter
until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper
in medium bowl. 3. Sprinkle grated cheese over the bottom of the
partially baked crust. 4. Bake 35 minutes until golden and slightly
puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely
ground. Add flour and salt to work 2. Place pieces of butter atop dry
ingredients and pulse until mixture 3. Add egg and process just until
mixture begins to hold together. Do 4. Remove dough from processor and
shape into a flattened disc. Cover 5. Roll dough large enough to fit
into 10 inch quiche or tart pan. 6. Line chilled pastry with large sheet
of aluminum foil and fill with
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* Exported from MasterCook *

Avocado And Raisin Dip

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 avocados; peeled & chopped
1/2 cup raisins
1/2 cup vegetable oil
1/4 cup lime juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Place all ingredients in blender container. Cover and blend on high speed
until smooth, about 45 seconds. Serve with raw vegetables, assorted
crackers or fried tortillas. Makes 1 2/3 cups of dip.

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* Exported from MasterCook *

Baba Ghannouj

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 med eggplant, peeled *
1/4 cup tahini
1 tablespoon lemon juice
1 clove garlic
1/4 teaspoon black pepper
1 dash ground cumin
2 tablespoons sesame seeds
2 tablespoon finely chopped fresh parsley

* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender,
about 8 minutes. Place cooked eggplant in food processor. Add tahini
(sesame paste),lemon juice, and garlic. Puree. Stir in remaining
ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve
warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels
and a sweeter flavor. Select

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* Exported from MasterCook *

Bacon, Cheese, And Tomato Sandwiches

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 slices bacon
3 slices rye bread -- toasted
2 tablespoons mayo. or salad dressing
1/2 teaspoon dried dill weed
1 large tomato -- sliced
3 slices swiss cheese

Place bacon on microwave rack in glass dish. Cover loosely and microwave
until crisp, 2 1/2 to 3 1/2 minutes.

Spread toast with mayonnaise; sprinkle with dill. Place toast slices on
serving plate; top with tomato and cheese slices. Crumble bacon and
sprinkle over top.

Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1


1/2 minutes.
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* Exported from MasterCook *

Baked Beans - Vermont Style

Recipe By : Marie Sautter


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups pea beans
1/4 pound salt pork
1 tablespoon salt
1/4 teaspoon dry mustard
1/2 cup maple syrup -- or more

Soak beans overnight and parboil until the skins break when you blow on a
spoonful. Put bean in a bean pot and por in a mixture of the remaining
ingredients. Place the salt pork on top. Bake uncovered at 350 degrees
until the salt pork browns (about 1/2 hour). Turn oven down to 325
degrees and bake uncovered for 6 - 8 hours. Check the beans every hour or
so and add boiling water when the beans look dry on top.

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* Exported from MasterCook *

Baked Beans Supreme

Recipe By : Virginia Akerley


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup minced onions
2 cans baled California pea beans -- 1 lb. 12 oz. each
1/4 cup tomato-base barbecue sauce
1/4 cup dark corn syrup
2 tablespoons Worcestershire sauce
2 teaspoons dry mustard
4 frankfurts

Lightly brown the onion in a little oil. Combine with rest of the
ingredients, except frankfurt, and put in 2 1/2 qt. casserole. ?Bake at
350 degrees for 1 hour. Saute frankfurt cut in bite size pieces and place
on top of beans for the last 10 minutes of baking.

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* Exported from MasterCook *

Baked Cushaw

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 Medium Squash, Cushaw
Cold Water
1/2 Stick Butter
1 Cup Sugar
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg

(a variety of crookneck squash of the gourd family)

Cushaw is not as difficult to prepare for cooking as most recipes read.


Remove ends. Halve lengthwise, then cut into long narrow strips. Peel,
removing the green meat next to the skin. Cut crosswise into 1" chunks.

Place in a large kettle and cover with unsalted cold water. Cook over
medium heat until tender - about 15 minutes - when pricked with a fork.
Drain well in colander then pat a little with paper towels.

Immediately place half of the cushaw in a 1 qt. casserole dish. Chip half
of butter and dot over cushaw.

Mix sugar, cinnamon and nutmeg and sprinkle 1/3 of this over the cushaw.

Gently place the remaining half of the cumshaw on top and dot with the
other half of the butter. sprinkle with the rest of the spice mixture.

Mix slightly with care, as the cumshaw will break up easily.

Bake in preheated 350 degree oven for about an hour or until nicely
browned and topping is somewhat crusty.
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* Exported from MasterCook *

Baked Stuffed Tomatoes

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 Medium Tomatoes
1 Teaspoon Salt
1 Teaspoon Flavor Enhancer
1 1/2 Cups Soft Bread Crumbs
3/4 Cup Parsley
1 Tablespoon Dried Basil -- leaves
3 Cloves Garlic -- crushed
1/2 Cup Butter -- melted

Preheat oven to 375 degrees.

Cut top from each tomato; scoop out seeds.

Sprinkle inside with salt and flavor enhancer.

In bowl, mix together bread crumbs, parsley, basil, garlic and butter.

Fill each tomato with crumb mixture; place in lightly greased baking dish.

Bake 25 minutes.

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* Exported from MasterCook *

Barbecued Corn

Recipe By : Barbara Price, Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Ears Corn
Butter

Baste ears of corn with butter, wrap in aluminum foil, and barbecue until
done.

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* Exported from MasterCook *

Basque Shepherd's Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 slices bacon
3 med. potatoes
2 teaspoons sliced green onions/tops
1 tablespoon snipped parsley
3/4 teaspoon salt
1/8 teaspoon dried thyme -- crushed
1 dash pepper
4 large eggs

In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of


drippings. Crumble bacon and set aside. In same skillet combine reserved
drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and
pepper. Cover tightly; cook over low heat til potatoes are barely tender,
20 to 25 minutes, stirring carefully once or twice. In small bowl beat
together eggs and milk; pour over potato mixture. Cover and continue
cooking over very low heat til egg is set in center, 8 to 10 minutes. With
a wide spatula, loosen sides and bottom and slide potatoes out onto
serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve
hot.

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* Exported from MasterCook *

Bean Vegetable Medley

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 tablespoons vegetable oil
1 large onion -- diced
2 stalks celery -- sliced
1 med. green pepper -- *
2 med. tomatoes -- diced
2 cups red kidney beans -- drained **
1 package frozen baby lima beans -- 10 oz
1 cup quick cooking barley
2/3 cup chopped parsley
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
3 cups boiling water
2 tablespoons grated cheddar cheese

Tips: This dish can be assembled and baked later. Add the boiling water
just before baking. Baking time should be increased by 15 minutes when
starting refrigerated temperature.

* Green pepper cut into strips. ** 15-1/2 oz. cans each.

Heat oil in a large skillet. Add onion, celery, and green pepper. Cook
slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans,
barley, parsley, salt, basil, and black pepper. Transfer mixture to a
buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake
at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is
absorbed. Sprinkle with grated cheese before serving.

Good served with: Marinated, slightly blanched mixed vegetables, hot


French bread and butter.

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* Exported from MasterCook *

Black Beans
Recipe By : MS Access, Possum Kingdom Lake Cookbook
Serving Size : 6 Preparation Time :1:30
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound Black beans
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Cumin
3 cloves garlic
1 onion -- cut in small pieces

Soak the black beans overnight.

In a big pot, add 15 cups of cold water, with cumin, salt,pepper, garlic,
& onions. Bring it to boil.

Add the black beans without the water used to soak them.

Reduce heat & simmer until blackbeans are tender.

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NOTES : Can be combined with rice.

* Exported from MasterCook *

Black-Eyed Peas

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 Pound Salt Pork
1 1/2 Pounds Fresh Black-Eyed Peas
Cold Water
1 Teaspoon Bacon Grease
1 Teaspoon Sugar
1 Teaspoon Salt -- or to taste
1 Onion -- cut in quarters
1/4 Hot Peppers -- optional

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water.
Boil, covered, until meat is tender and water has evaporated down to about
a cupful. Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil,
cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

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* Exported from MasterCook *

Broccoli & Blue Cheese In Prepared Puff Pastry

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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prepared puff pastry, defrosted
4 eggs
1 pound ricotta cheese
1/2 pound crumbled bleu cheese
4 cups cooked chopped broccoli flowerets

Preheat oven to 400 degrees for 10 minutes. 1. Beat eggs until light.
Mix in both cheeses, pepper and nutmeg until 2. Stir in broccoli. Set
aside. 3. Roll out pastry large enough to fit into a 9 inch deep dish
quiche 4. Pour filling into crust. Bake 30 minutes.

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* Exported from MasterCook *

Broccoli Butter Toss

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup fresh or frozen broccoli cuts
1 medium carrot -- cut into 2x1/4
-- inch strips
2 teaspoons water
1 1/2 teaspoons butter
1 1/2 teaspoons snipped fresh parsley
1 dash salt
1 dash pepper

Place broccoli, carrot and water in one Microwave dish; cover.

Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring


after half the time. Drain.

In second microwave dish, combine butter, parsley, salt and pepper.

Microwave at High (100%) 20 to 30 seconds, or until butter melts.

Pour over broccoli and carrots, tossing to coat.

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* Exported from MasterCook *

Broccoli In Savory Mushroom Butter Sauce

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 packages frozen broccoli spears
1/2 cup sweet cream butter
2 1/2 teaspoons instant chicken bouillon
2 medium onions -- sliced and
-- separated into
-- rings
1 jar sliced mushrooms -- drained
2 teaspoons cornstarch
3/4 cup water
1 teaspoon chopped pimento

Cook broccoli according to package directions.

Meanwhile, in large skillet melt butter; stir in chicken bouillon, onions


and mushrooms.

Sauti until onions are crisply tender.

Dissolve cornstarch in water; stir into vegetable mixture.

Cook over medium heat, stirring constantly, until thickened.

Stir in pimento.

Serve over hot broccoli.

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* Exported from MasterCook *

Broccoli Souffle

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups frozen broccoli -- cooked and chopped
1 cup mayonnaise
1 can cream of mushroom soup
1 cup sharp cheddar cheese -- grated
2 tablespoons minced onions
2 eggs -- slightly beaten

Mix well, top with crumbled Ritz crackers. Bake at 350 degrees for 45
minutes.
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* Exported from MasterCook *

Brussel Sprouts With Balsamic Vinegar

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds fresh brussel sprouts
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium yellow onion -- peeled,sliced thin
1/4 cup balsamic vinegar
2 tablespoons butter
salt and freshly ground black pepper to
taste

Trim off the stems and remove any limp leaves from the Brussel Sprouts.
Blanch the sprouts in boiling water to cover for 5 minutes. Drain and
rinse under cold water to stop the cooking. Heat a large frying pan and
add the olive oil, garlic and onion. Saute a few minutes until the onion
just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few
minutes until the Brussel Sprouts are cooked to your liking. Add the
vinegar and toss so that all the sprouts are coated with the vinegar. Add
the butter and salt and pepper to taste and toss together again.

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* Exported from MasterCook *

Brussels Sprouts In Beer

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound brussels sprouts; fresh
beer; any brand, to cover
1/2 teaspoon salt
2 tablespoons butter

Trim and wash sprouts. Place in a medium-size saucepan and pour enough
beer over them to cover. Bring to a boil, reduce heat and simmer for 20
minutes or until tender. Add more beer if needed, as liquid evaporates.
Drain; add salt and butter. Serve hot.

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* Exported from MasterCook *

Butternut Squash

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 butternut squash -- (1 to 2)
salt to taste
butter
brown sugar

Peel, slice and cook squash in small amount of water. When tender, drain
and mash.

Add salt, butter and brown sugar to taste.

Turn into greased casserole dish.

Bake in 350 degree oven 15 to 20 minutes, or until bubbly.

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* Exported from MasterCook *


Cabbage Fruit Salad With Sour-Cream

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups cabbage; raw, shredded
1 apple; med., diced, unpeeled
1 tablespoon lemon juice
1/2 cup raisins
1/4 cup pineapple juice
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup sour cream

Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.

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* Exported from MasterCook *

California Rarebit

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 teaspoons butter
1/2 cup white wine; dry
2 1/2 cups monterey jack cheese; cubed
1 egg; lg, lightly beaten
1 teaspoon worcestershire sauce
1/2 teaspoon basil; crushed
2 cups mushrooms; fresh, sliced
1/2 teaspoon garlic powder

Melt 1 tbl of butter in the top of a double boiler. Add the wine and
heat, then stir in 2 cups of the cheese. Heat until melted. Add a little
of the cheese mixture to the beaten egg and then add the egg mixture back
into the cheese. Cook and stir about 1 minute. Add the Worcestershire
sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in
the remaining butter until just tender then sprinkle with the garlic
powder and remove from the heat. Arrange toast points or triangles on
individual heatproof plates. Spoon the sauce over the toast then top with
the sauteed mushrooms. Sprinkle with the remaining cheese and broil until
bubbly.

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* Exported from MasterCook *

Can Green Beans

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 gallon green beans
6 tablespoons sugar
4 tablespoons salt
1 cup vinegar

Snap beans and rinse.

Cook beans on top of stove 20 minutes, put into hot jars.

Combine sugar, salt and vinegar. Cook until hot. Pour over green beans in
jars.

Seal jars.

Makes 1 gallon.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Caramelized Onions In Flaky Pastry

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup coarse breadcrumbs
4 tablespoons butter
1/4 cup chopped parsley leaves
2 pounds small white onion
6 tablespoons butter
2 tablespoons sugar
1/4 cup marsala wine
1/4 cup beef broth
1 1/4 cups all purpose flour
1/2 pint salt
6 tablespoons cold unsalted butter, cut up
2 tablespoons vegetable shortening
3 tablespoons cold water

 ea Ground pepper, to taste  ** FLAKY CRUST 1. Cook


breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions
until crisp/tender in a steamer over simmering water. 3. Saute onions in 6
TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef
broth. Add fresh ground pepper. Continue 5. Place onion mixture in
partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10
minutes before serving. 1. Process flour, salt, butter and shortening
until consistency of 2. Add 2 TBS. water and process until incorporated.
If dough is too 3. Remove dough from processor and shape into a
flattened disc. Cover 4. Roll dough large enough to fit into 10 inch
quiche or tart pan. 5. Line chilled pastry with large sheet of aluminum
foil and fill with

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* Exported from MasterCook *

Carrots

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 tablespoon olive oil
salt and pepper to taste
1 pound carrots peeled & sliced thin
2 tablespoon fresh chopped parsley
3 tablespoon butter

Scrape carrots and slice thin. Melt butter in oil in pan. When combination
of butter and oil is hot add carrots and mix well. Let carrots stick a bit
to the bottom and sauti to bring out the natural sugar. Add parsley and
salt and pepper. Simmer until carrots are cooked but still firm. Converted
by MMCONV vers. 1.00

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* Exported from MasterCook *

Carrots - Sweet & sour

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 large carrots -- thinly peeled & cook
3/4 cup cider vinegar
1/2 cup carrot liquified
3/4 cup sugar
1/4 cup onion flakes
1 teaspoon parsley
3/4 teaspoon pickling spice

Peel carrots, cut half cross wise, simmer in small amount of boiling
salted water. Cool sufficiently to cut in julienne sticks.

In sauce pan combine vinegar, carrot juice, sugar, onion and parsley
flakes and loose pickling spices. Simmer to flavor, then add drained
cooked carrots., Cool refrigerate with a cover over night or 8 hours to
marinate. Reheat slightly in liquid to serve. Keep any left overs
refrigerated. Tasty served cool too.

Serves 6 to 8

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* Exported from MasterCook *

Carrots And Turnips

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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carrots
turnips roots
butter
salt
pepper
sugar
1 white potato -- optional

Slice and cook carrots and turnips separately. Drain and mash separately.

Mix together. Add butter, salt and pepper and a little sugar.

NOTE: If you feel the turnips might be bitter add a potato while cooking.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Carrots In Beer

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 carrots; large
1 tablespoon butter
1 cup dark beer; any brand
1/4 teaspoon salt
1 teaspoon sugar

Peel and slice carrots into long, thin slices. Melt butter in medium-size
frypan; add beer and carrots. Cook slowly until tender, stirring
frequently. Stir in salt and sugar. Cook for another 2 minutes and serve
hot.
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* Exported from MasterCook *

Carrots In Orange-Basil Butter

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med. carrots *
1 tablespoon water
1 tablespoon butter or margarine
1/8 teaspoon finely shredded orange peel
1 pinch basil,dried -- crushed
snipped parsley (opt.)

* Carrots should be cut into julienne strips.

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* Exported from MasterCook *

Cauliflowerets Butter Toss

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh or frozen cauliflowerets
1 medium carrot -- cut into 2x1/4
-- inch strips
2 teaspoons water
1 1/2 teaspoons butter
1 1/2 teaspoons snipped fresh parsley
1 dash salt
1 dash pepper

Place cauliflowerets, carrot and water in one Microwave dish; cover.


Microwave at High (100 %) 1 to 3 minutes, or until tender-crisp, stirring
after half the time. Drain. In second microwave dish, combine butter,
parsley, salt and pepper. Microwave at High (100%) 20 to 30 seconds, or
until butter melts. Pour over cauliflower and carrots, tossing to coat.

Busted by Barb at <abprice@wf.net>

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* Exported from MasterCook *

Chiles Rellenos Casserole

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 can whole green chili peppers*
3 cups sharp cheddar cheese**
4 green onions -- sliced
3 cups shredded mozzarella cheese
6 eggs
4 cups milk
3/4 cup all-purpose flour
1/4 teaspoon salt
2 can green chili salsa

* 7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise


and remove seeds and pith. Spread chilies in a single layer in a greased
9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2
cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk,
flour, and salt together until smooth. Pour over chilies and cheese. Bake
in a 325 degrees oven for 50 minutes or until a knife inserted in custard
comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups
mozzarella cheese. Sprinkle over casserole and return to oven for 10
minutes or until cheese melts. Let stand for 5 minutes before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams


cholesterol, 490 calories.
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* Exported from MasterCook *

Chunky Garden Gazpacho

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 15 ounce ca tomato sauce (1 1/2 cup)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
1 med tomato,cut in 1/2" cubes
1 med green pepper, chopped
1 sm sweet red pepper, chopped
1 stalk celery, chopped
1 clove garlic, finely minced
1 cucumber, seeded & chopped
1 scallion, chopped
1/2 teaspoon hot pepper sauce
1/2 teaspoon black pepper

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
minced fresh chives, finely shredded lettuce, or minced parsley
(optional).

In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and
honey. Stir in remaining ingredients. Top each serving with one of the
above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS:
Add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a
substantial salad, and/or a cheese platter.

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* Exported from MasterCook *

Cocktail Okra
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh tender okra pods
5 hot red/green peppers
5 cloves garlic -- peeled
1 quart distilled vinegar
1/2 cup water
6 tablespoons pickling salt
1 tablespoon celery seed
1 tablespoon mustard seed

Wash Okra and pack into clean jars with screw tops. Into each jar put 1
red or green hot pepper and 1 clove garlic. Bring remaining ingredients
to a boil and pour over the okra, filling the jars to overflowing. Seal
while hot and let age for 2 months before using.

Makes 5 pints

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* Exported from MasterCook *

Copper Carrot Pennies

Recipe By : Janis Alling


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds carrots
1 medium onion
1 teaspoon salt

Cook carrots in salty water until tender. Drain and cool.

Slice onion and set aside.

SAUCE: 1 Can tomato soup 1/2 Cup salad oil 3/4 Cup vinegar 2/3 Cup sugar 1
Tsp. Worcestershire sauce 1 Tsp. salt Pepper

Blend sauce and pour over carrots.

Add onions.
Refrigerate.

Keeps 2 - 3 weeks.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Copper Pennies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds carrots -- sliced in 1/4"
-- rounds (4 1/2 cups)
2 medium onions -- thinly sliced and
-- separated into
-- rings
1 medium green pepper -- cut into very thin
-- strips
1 can condensed tomato soup
3/4 cup vinegar
2/3 cup sugar
1/2 cup cooking oil
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt

Cook carrots in a small amount of water until just tender, about 8 to 10


minutes. Drain.

Combine with onion and green pepper in a large bowl.

Stir together remaining ingredients; pour over vegetables.

Cover and marinate in refrigerator several hours or overnight.

Drain, reserving marinade.

Serve in a lettuce-lined bowl.


Return leftovers to marinade and keep in refrigerator.

Makes 5 cups

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Corn And Walnut Dip

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese; softened, 2 pk
1/4 cup vegetable oil
1/4 cup lime juice
1 tablespoon red chiles; ground
1 tablespoon cumin; ground
1/2 teaspoon salt
pepper; dash of
8 3/4 ounces corn; whole kernel, drained
1 cup walnuts; chopped
1/4 cup onion; chopped, 1 small

Beat all ingredients except corn, walnuts and onion in a large bowl, with
an electric mixer on medium speed, until smooth. Stir in corn, walnuts,
and onion. Serve with tortilla chips. Makes 4 cups of dip.

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* Exported from MasterCook *


Corn Casserole

Recipe By : Joanne Wakefield


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups corn, cream-style
1/4 teaspoon pepper
1 cup dry bread crumbs -- med. fine
1 cup milk
2 tablespoons chopped green bell pepper
1 teaspoon salt
4 ounces cheddar cheese -- cut in strips
3 slices bacon -- cut into 1 1/2"
length

Combine first 6 ingredients. Pour into 10x6x2" baking dish. Arrange


alternate pieces of bacon and cheese across top. Bake at 325 degrees for
1 hour.

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Serving Ideas : Great with lobster, steak or ham.

* Exported from MasterCook *

Corn Pudding

Recipe By : Skip Winnette


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1/4 cup flour
2 teaspoons salt
3 eggs
1 1/2 tablespoons sugar
1 3/4 cups milk
3 cups fresh corn -- or frozen, chopped

Melt butter in saucepan, stir in flour, salt and sugar. Cook until
bubbly, add milk and cook until thick. Stir in corn. Stir in eggs,
beaten until frothy. Pour into well-buttered casserole. Bake, sitting in
a pan of water to pudding level, at 350 degrees about 45 minutes.
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* Exported from MasterCook *

Cowboy Caviar

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces black beans; rinse & drain *
4 ounces ripe olives;chop & drained *
1/4 cup onion; finely chopped, 1 sm.
1 clove garlic; finely chopped
2 tablespoons vegetable oil
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon red pepper; crushed
1/4 teaspoon cumin; ground
1/8 teaspoon pepper
8 ounces cream cheese; softened, 1 pk
2 eggs; large hard cooked, **
1 green onion w/top; sliced

* 1 can of each black beans and ripe olives. Drain and rinse the beans,
Drain the chopped ripe olives. ** Eggs should be peeled and chopped.
----------------------------------------------------------------------
---- Mix all ingredients except cream cheese, eggs, and green onion. Cover
and refrigerate at least 2 hours. Spread cream cheese on serving plate.
Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture
in ring around the edge of the plate; sprinkle with green onion.

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* Exported from MasterCook *

Creamed Cabbage
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons butter
1 medium red pepper -- diced
1 medium head cabbage -- shredded
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon caraway seeds
3/4 cup cream

Melt butter in a wok or deep skillet.

Saute red pepper for 2 minutes.

Add cabbage and cook 4 minutes longer, stirring frequently.

Add seasoning and cream; heat for 1 minute.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Crowder Peas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound salt pork
1 1/2 pounds fresh crowder peas
Cold water
1 teaspoon bacon grease
1 teaspoon sugar
1 teaspoon salt -- or salt to taste
1 Onion -- quartered
1/4 Hot pepper -- optional

Cut slits in washed and dried salt pork.


In medium sized saucepan cover meat with about a quart of cold water.
Boil, covered, until meat is tender and water has evaporated down to about
a cupful. Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil,
cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Cut Green Beans And Water Chestnuts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen cut green beans
1 can water chestnuts -- undrained and
-- sliced (8 oz.)
1 tablespoon corn starch
1 Bouillon cube -- chicken or beef
1 tablespoon margarine

Cook vegetables according to package directions until tender crisp.


Drain and reserve liquid.

To the water chestnuts liquid add enough vegetable water to make 1 cup of
liquid.

Stir in corn starch until smooth.

In saucepan mix together green beans, water chestnuts, liquid and


bouillon. Bring to a boil over medium heat, stirring constantly.
Stir in margarine.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98

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* Exported from MasterCook *

Dillybeans

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds tender green beans *
2 cups water
2 cups white distilled vinegar
1 1/2 teaspoons pickling salt/to taste
1/3 cup sugar
2 bay leaves
2 small onions **
8 red hot peppers
8 cloves garlic -- peeled
8 sprigs fresh dill

* Green Beans should be the "stringless" type. ** Onions should be


peeled and thinly sliced.

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* Exported from MasterCook *

Easy Baked Beans


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
12 cups chopped onion
2 cans beans in tomato sauce -- (16 oz.)
1/2 cup Karo light corn syrup -- or dark
1 tablespoon prepared mustard

In 3-quart saucepan melt margarine over medium heat.

Add onion; saute# 5 minutes. Stir in remaining ingredients.

Bring to boil. Reduce heat and simmer, stirring often, 25 minutes.

Makes 4 servings.

MICROWAVE DIRECTIONS:

In 3 quart microwavable casserole combine margarine and onion. Microwave


at High (100%) 1 to 2 minutes or until tender.

Stir in remaining ingredients.

Cover with waxed paper.

Microwave, stirring once, 12 to 14 minutes or until heated.

Let stand about 5 minutes before serving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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* Exported from MasterCook *

Eggplant Austere

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplant
1 pint fresh raw oysters
1/2 medium white onion -- chopped
1/4 pound fresh mushrooms -- sliced
1 jar pimientos -- (2 oz.)
2 Eggs
Salt
1/4 pound butter
1 Rib celery -- chopped
2 slices whole wheat bread
1 Handful fresh parsley

First: slice top off eggplant length-wise (that means laying it on its
side - not the stem). Scoop out pulp from large piece and set pulp aside
for use later. Sprinkle inside of eggplant with salt, replace its hat and
refrigerate in a Pyrex baking dish until time to stuff,

Second: preheat oven to 300 degrees. Place two slices of whole wheat
bread in oven to dry out while it is heating.

Third: melt butter in heavy skillet over medium heat. Braise with the
lid on the following chopped items until soft: cubed eggplant pulp,
sliced fresh mushrooms, chopped celery, and onion. You know already to
wash it all well in cold water to avoid grit in the food.

Fourth: add drained oysters, pimientos, dried-out bread which you have
pulled into small pieces, and parsley to the above. Have you discovered
how mush easier it is to cut parsley with kitchen shears than with a
knife? Stir.

Fifth: beat eggs until lemon-colored and add to the above. Turn fire to
low and continue cooking for 5 minutes by the clock, stirring constantly.
Remove from fire and salt to taste.

Sixth: stuff eggplant. At this point, you can put the whole business in
the refrigerator, covered of course, and wait until an hour before serving
time to take it out.

Seventh: pour 1/4 inch water into the bottom of the baking dish. Make a
foil tent which will seal the eggplant in the dish but not mash on the top
of it. Place in preheated 300 degree oven and bake 45 minutes. Don't
overcook this one. The eggplant will collapse. I learned this through
bitter experience.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98


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* Exported from MasterCook *

Eggplant Sausage Cakes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large eggplants -- cut in small pieces
Salted Water
1 Egg -- slightly beaten
1 medium onion -- grated
1/2 teaspoon poultry season
Salt and pepper to taste
Flour

Slice and cut eggplants and cook in boiling salted water until tender.
Turn into a strainer and let stand to drain till cool.

In mixing bowl mash eggplant.

Add egg, onion, poultry season and enough flour to bind ingredients
together.

Drop batter by spoon into a small amount of bacon drippings and fry on
both sides to brown.

This has a sausage taste.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Escalloped Corn

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs
2/3 cup Bisquick baking mix
1 teaspoon dry mustard
1/4 teaspoon salt
1 dash pepper
1/2 cup milk
3 tablespoons margarine or butter -- melted
1 can cream-style corn -- (16 oz.)
1 can whole kernel corn -- drained (16 oz.)
1/2 cup coarsely crushed soda crackers

Heat oven to 375 degrees.

Beat eggs slightly in large bowl.

Stir in remaining ingredients except crackers.

Pour into ungreased 8" square baking dish; sprinkle crackers evenly over
top.

Bake uncovered until set and golden brown, about 45 minutes.

Makes 8 or 9 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Fresh Cream Style Corn

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 cups corn -- cut off cob
1 cup sugar
1/4 cup salt
5 cups ice water

Mix together and put in freezer bags and freeze.


Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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* Exported from MasterCook *

Gazpacho

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 zucchini
1 green pepper -- small
1 onion -- small
1 cucumber
1 tomato -- large
1 garlic -- cloves
1/2 teaspoon cumin
1/4 teaspoon chili powder
4 tablespoons olive oil
12 ounces v8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or


blender for 10 seconds ). Add vegetables and spices to juice and
refrigerate. THE ANDERSONS' FOOD GARDEN

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* Exported from MasterCook *

Glazed Minted Carrots

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds carrots -- peeled and quartered
1 1/2 cups water
3 1/2 tablespoons butter
1/2 teaspoon salt
1 cup heavy cream
2 tablespoons sugar
freshly ground black pepper
2 tablespoons chopped fresh mint

In large skillet combine carrots with water, 1 1/2 tablespoons butter and
salt; heat to boiling. Cover and cook slowly until liquid has evaporated
and carrots are almost tender, about 20 minutes. In small saucepan heat
cream to boiling and pour over the carrots. Simmer slowly, uncovered
until cream has been almost absorbed by carrots or until the carrots are
tender. Add remaining 2 tablespoons butter, sugar and pepper. simmer a
few minutes longer. Add chopped mint and serve.

Makes 6 to 8 servings.

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* Exported from MasterCook *

Glazed Onions

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Boiling water
1/2 teaspoon salt
8 large onions -- peeled
1/4 cup butter
1/4 cup sugar

In 1 inch boiling water with salt in large skillet, cook whole onions,
covered, over medium heat about 30 minutes or until tender. Drain.

In large skillet, melt butter with sugar. Add onions, over medium heat,
saute turning until golden brown about 5 minutes.

Can be served as a vegetable side dish or arrange around a cooked turkey.


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* Exported from MasterCook *

Green Beans Amadine

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup frozen cut green beans
2 teaspoons water
2 teaspoons butter or margarine
2 tablespoons slivered almonds -- toasted
1/2 teaspoon lemon juice

Place green beans in a small nonmetal bowl. Sprinkle with water.


Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender.
Let stand, covered, while preparing butter mixture. For butter mixture,
in a custard cup micro-cook butter or margarine, uncovered, on 100% power
for 30 to 45 seconds, or till melted. Stir in toasted almonds and lemon
juice. Drain green beans; spoon butter mixture over green beans.

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* Exported from MasterCook *

Green Beans Basil

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh green beans
1 tablespoon corn oil
1/2 teaspoon salt
1 teaspoon dried basil leaves

Trim, rinse and drain beans, but do not dry.

Into medium saucepan or skillet with tight fitting cover, measure corn
oil.

Add beans, salt and basil. Cover.

Cook over medium to low heat until beans are tender crisp, shaking pan
several times to prevent sticking.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Green Beans With Dill

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces cut green beans; frozen(1pk)
1/3 cup water, boiling
1 beef bouillon cube
1 teaspoon dillweed or dillseed
2 tablespoons butter

Place frozen green beans in saucepan with boiling water, bouillon cube,
and dill. Cover; bring to a boil. Separate beans with a fork, reduce
heat and simmer for 10 minutes or until tender. Drain. Stir in butter
and serve.
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* Exported from MasterCook *

Green Beans With Golden Lemon Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can vertical packed blue lake green beans -- (16 oz.)
3/4 cup chicken stock or consomme -- undiluted
1/4 cup butter or margarine
2 tablespoons flour
1/2 teaspoon dry mustard
2 Egg yolks -- slightly beaten
1 1/2 tablespoons lemon juice
Salt -- to taste
1/4 cup water

Drain beans, reserve liquid.

Add enough stock or consomme to liquid to make 1 1/2 cups.

Melt butter in skillet over low heat or in top of double boiler. Blend
in flour and dry mustard.

Gradually add liquid. Cook, stirring, until mixture begins to thicken.

Stir a small amount of mixture into egg yolks, add with lemon juice to
first mixture. Cook and stir until thickened.

Add salt if needed.

Placed drained beans in saucepan with water. Heat through, drain.

Arrange in bundles on serving dish. Spoon part of sauce over tops. Pass
remainder.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

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* Exported from MasterCook *

Green-Bean Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans; fresh *
boiling salted water
1/4 cup stock; **
3 tablespoons vinegar
3 tablespoons vegetable oil
2 onions; med., thinly sliced
1/2 teaspoon dried dillseed
1 teaspoon sugar

* Green beans should be sliced lengthwise (French Cut). ** Stock is


the water that the green beans were cooked in. Cook beans in boiling
salted water until just tender. Reserve 1/4 cup of the cooking liquid and
drain off the rest. Prepare sauce by combining vinegar, oil, reserved
vegetable stock, onions, dill, and sugar; stir until blended. Pour
mixture over beans; marinate several hours before serving.

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* Exported from MasterCook *

Herbed Corn On The Cob

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
corn, ears -- medium
2 tablespoons margarine
1/8 teaspoon basil -- dried
1/8 teaspoon chervil -- dried
1/8 teaspoon thyme -- dried

PER SERVING: 129cal., 3g Pro., 7g Fat, 17g Carbo., 72mg Sodium Into large
pot of boiling water, cook corn 5 minutes until tender. In a small bowl,
combine remaining ingredients. In microwave, cook on high until butter is
melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter.
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* Exported from MasterCook *

Hot And Sour Cabbage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 napa cabbage leaves
3 tablespoons peanut oil
4 large dried chili peppers
1/2 tablespoon szechuan peppercorns
1/2 teaspoon salt
1 tablespoon thin soy sauce
1/2 tablespoon rock sugar
1/2 tablespoon chinkiang vinegar
1 teaspoon sesame oil

Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut
them crosswise into 1" wide pieces. Finely mince or grind Szechuan
peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce;
reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds.
Stir-fry whole chilis until they just blacken; quickly add peppercorns.
When they exude pungent odor, push up side of wok and raise heat to high.
Add salt & cabbage all at once. Keep tossing cabbage until it is wilted &
soft. This takes several minutes. There should be about 2 T of water in
wok when cabbage is wilted. Add sugar & soy mixture. When sugar has
melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing
on high heat for another 20 seconds. Add sesame oil; toss briefly; remove
to serving dish. If serving this dish cold, wait until it has cooled,
then cover & refrigerate.

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* Exported from MasterCook *


Hot Vegetable Dish

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can French style green beans
1 can shoe peg corn
1 can celery soup
8 ounces sour cream
1/2 cup sharp cheddar cheese -- shredded
1 cup chopped peppers
1 cup chopped celery
1 cup chopped onions
1 block butter -- melted
1 1/2 packages ritz crackers -- crushed

Mix veggies with soup. Place in baking dish. Top with melted butter and
crushed ritz crackers. Bake at 350 degrees for 25 to 30 minutes.

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* Exported from MasterCook *

Jean Logan's Corn-Off-The-Cob

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Ears field corn -- preferably white
Water
2 tablespoons butter
2 tablespoons bacon grease
1 teaspoon salt

Using a very sharp knife, cut kernels off cobs - do not cut deeply. The
key to perfection is this dish is the manner of removing the kernels -
almost knocking them off, disregarding the juice. After the process is
completed, scrape the cob to retrieve the milk.

Place scraped cobs in a shallow glass baking dish with a little water to
draw the remaining juice. Turn occasionally. After 15 minutes or so, pour
juice in with the kernels.

In an aluminum or stainless steel skillet (iron will discolor) place


corn, butter, bacon grease and salt. Add a small amount of water to make
the juices about the consistency of very thin white sauce.

Uncovered, cook over medium low heat. When mixture starts to boil, stir
often. In 20 or 25 minutes liquid should be thick and corn tender.

Serve immediately.

Serves 4 - 6.

This dish freezes perfectly with a little variation in preparation. Cook


corn and its milk with salt, fats and a very small amount of water until
hot, but do not let boil. Cool slightly and freeze. To serve, add more
water and cook about the same length of time.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Lady Peas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound salt pork
1 1/2 pounds fresh Lady peas
Cold water
1 teaspoon bacon grease
1 teaspoon sugar
1 teaspoon salt -- or to taste)
1 Onion -- quartered
1/4 Hot pepper -- optional

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water.
Boil, covered, until meat is tender and water has evaporated down to about
a cupful. Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil,
cover again and lower fire to medium low.
When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Left Over Green Beans

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
1 potato -- chopped
butter
1 cup green beans
chicken stock
bread crumbs

Cook onions and potatoes in butter in frying pan for a few minutes. Add
green beans and stock. Pour into baking dish, cover with bread crumbs and
bake 20 minutes in oven.

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* Exported from MasterCook *


Lemon-Parsleyed Carrots

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound carrots -- sliced
1 tablespoon chopped parsley
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 dash salt
2 tablespoons butter or margarine

Scrape, then slice carrots.

Cook in a small amount of salted water until just tender, drain.

Meanwhile, combine remaining ingredients in a small skillet, bring to a


boil.

Pour over hot, cooked carrots and mix lightly.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Make-Ahead Gazpacho

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups vegetable stock
2 cups tomato juice
2 tablespoons lemon juice
2 tablespoons green taco sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1/8 teaspoon pepper
cucumber
green pepper
1 large tomatoes
green onions

Cucumber, peeled, seeded, and coarsely chopped Green pepper, seeded and
diced Tomatoes, peeled and coarsely chopped Green onions (including tops)
thinly sliced In a 3-quart pan over medium heat, combine stock, tomato
juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave
uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes,
and onion; bring mixture, uncovered to a boil again. Remove from heat and
cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per
serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64
calories. An easy make-ahead soup to begin a meal with.

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* Exported from MasterCook *

Marinated Mushrooms

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds button mushrooms -- small
1 1/4 cups white wine
1/2 teaspoon salt
2 teaspoons lemon juice
3 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon pepper
Garnish:
fresh parsley -- chopped
paprika
pepper

Wash the mushrooms and dry on paper towels. Place in a pan with the wine
and lemon juice. Simmer for 5 minutes, strain off the wine and all the
mushrooms to cool. Blend the oil and wine together and season with
paprika pepper. Pour over the mushrooms and garnish with cropped parsley
and paprika.

serve chilled as an hour d'oeuvres or side salad.


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* Exported from MasterCook *

Marinated Vegetables

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can English peas -- drained (17 oz.)
1 can Shoepeg corn -- drained (17 oz.)
1 can french style green beans -- drained (15 1/2
-- oz.)
1 jar pimento -- diced (2 oz.)
1/2 cup celery -- diced
1/2 cup onions -- chopped, up to 1
1/2 cup green peppers -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup oil
3/4 cup vinegar
1 cup sugar

In a bowl, lightly mix all vegetables and set aside.

In a medium saucepan mix salt, pepper, oil, vinegar and sugar. Bring to
a boil over low heat. Then pour over vegetables.

Cover mixture and chill for 24 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *


Mushrooms In Cream Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mushrooms; fresh
1/4 pound bacon; diced
1/4 cup butter
2 onions; large, diced
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
nutmeg; pinch of
mace; pinch of
1 cup cream; heavy
lemon juice; 1/2 med lemon
2 parsley; sprigs

Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a
large pan until lightly browned. Remove from pan and reserve. Add the
butter to the pan drippings. Add onions; saute until lightly browned. Add
mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper,
paprika, nutmeg, and mace. Cover frypan and cook over low heat 15
minutes. Off the heat, add the cooked bacon, cream and lemon juice.
Reheat until just warm. Do NOT let the mixture boil!!! Garnish with
parsley and serve with noodles or dumplings.

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* Exported from MasterCook *

Mushrooms-Broccoli

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh mushrooms -- or
2 cans whole mushrooms -- 6 - 8 oz. each
1 bunch broccoli
4 tablespoons butter or margarine
1/2 cup chopped onions
3 tablespoons oil
1 clove garlic -- minced
1/3 cup sliced canned water chestnuts
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon soy sauce
1 Chicken bouillon cube
3/4 cup boiling water

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set
aside.

Rinse and trim broccoli; cut stems i 1/2" pieces and cut tops into small
flowerettes; set aside.

In large wok or skillet, melt butter. Add onions; saute 2 minutes. Add
mushrooms; saute 5 minutes. Remove and set aside.

In same wok, heat oil. Add reserved broccoli and garlic; stir-fry 3
minutes. Add water chestnuts; stir fry 2 minutes longer.

Blend cornstarch, sugar, salt and ginger with soy sauce.

Dissolve bouillon cube in boiling water; stir into cornstarch mixture.

Pour into wok. Cook and stir until mixture boils and thickens. Reduce
heat and simmer, covered, until broccoli is just crisp tender, about 5
minutes.

Return sauted mushrooms to wok. Heat until hot.

Serve with Chinese noodles, if desired.

Yield: 8 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Okra Medley

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 slices bacon -- cut in slices
2 cups sliced okra
2 medium tomatoes -- chopped
1 cup fresh corn
1/2 cup onion
1/4 cup celery
1/4 teaspoon salt
5 drops hot pepper sauce

Cook bacon.

In microwavable dish, stir in bacon and remaining ingredients. Cover.

Microwave at HIGH for 10 minutes. Stir after 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Onions AuGratin

Recipe By : Beech Island, S.C. 1978


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium onions -- sliced
salt and pepper -- to taste
White Sauce -- see recipe
1/2 cup grated cheddar cheese
Paprika -- if desired

Cook onions in boiling salted water until tender. Drain water off. Make
White sauce.
Add cheese and stir until cheese is melted. Add onions and heat real good
pour in serving dish and add paprika on top if desired.
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* Exported from MasterCook *

Party Mushrooms-Spinach

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds fresh mushrooms -- or
3 cans whole mushrooms -- (6 - 8 oz. each)
6 tablespoons butter or margarine -- divided
1 can condensed cream of chicken soup -- (10 3/4 oz.)
1/4 cup milk
2 packages frozen creamed spinach -- thawed (9 oz. each)
1/8 teaspoon ground black pepper
1 1/2 cups plain croutons

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.

In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute 5 minutes.

Stir in chicken soup, milk, spinach and black pepper.

Cook and stir until mixture comes to boiling point.

Pour into 2-quart casserole.

In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.

Sprinkle over casserole.

Bake uncovered, in preheated moderate 375 degree oven until hot and
bubbly, about 5 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Peach Glazed Carrots

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pared -- sliced, cooked
-- carrots
1 cup peach preserves
2 tablespoons butter

Arrange carrots in large skillet or saucepan.

Combine preserves and butter; spoon over carrots.

Heat 15 minutes or until hot.

TIP: Carrots can be prepared in oven. Bake 15 minutes at 350 degrees.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

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* Exported from MasterCook *

Perry Como's Red Cabbage Sweet & Sour

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head red cabbage -- about 4 lbs.
2 onions
4 tablespoons butter
2 tart apples -- green
1 cup water
1/2 cup vinegar
1/3 cup light brown sugar
salt
pepper

Slice or chop cabbage and onions fine.


Saute onions in butter. Add sliced or chopped apples. Stir to prevent
burning. Add cabbage and water.
Cook slowly for approximately one hour. Add vinegar and sugar. Add salt
and pepper to taste.
Cook 5 or 10 minutes more. Serve.
Preparation and cooking time: about 1 hour and 30 minutes.

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NOTES : Brown sugar provides the 'sweet,' vinegar the "sour" in this
recipe from the singing legend.

* Exported from MasterCook *

Pinto Beans

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pinto beans
1 large onions -- coarsely chopped,
-- up to 2
2 stalks celery -- sliced crosswise
1 large carrots -- sliced crosswise,
-- up to 2
4 ounces cocktail sauce -- or equal amount of
-- catsup and
-- horseradish to
-- taste
1 teaspoon celery seed
Salt
Pepper
Butter -- oil or drippings as
-- desired

Cook beans as usual, adding other ingredients when they are half done.

Serve with cornbread or crackers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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* Exported from MasterCook *

Purple Hulled Peas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound salt pork
1 1/2 pounds fresh purple hulled peas
Cold water
1 teaspoon bacon grease
1 teaspoon sugar
1 teaspoon salt -- (heaping, or salt
-- to taste)
1 Onion -- quartered
1/4 Hot pepper -- optional

Cut slits in washed and dried salt pork.

In medium sized saucepan cover meat with about a quart of cold water.
Boil, covered, until meat is tender and water has evaporated down to about
a cupful. Add another quart of cold water to the meat.

Add peas, bacon grease, sugar, onion and hot pepper. Bring to a boil,
cover again and lower fire to medium low.

When peas have become slightly tender - about 30 minutes - add salt.

Continue cooking until tender and tasty, usually about 20 minutes.

Serves 6 - 8.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


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* Exported from MasterCook *

Ratatouille

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- chopped
1 Red pepper -- chopped
1 Green pepper -- chopped
1/4 cup olive oil
1/4 pound bacon -- diced
1 can tomatoes -- diced with juice
-- (28 oz.)
1 medium eggplant -- peeled & diced
2 medium zucchini -- thinly sliced
Salt & pepper

Prepare the vegetables.

Heat the olive oil in a large deep frying pan.

Gently saute the onion, peppers and bacon until tender.

Add tomatoes and other vegetables.

Season.

Cover the pan, lower the heat and allow the vegetables to cook until they
are tender and have produced a thick pulp. This will take approximately
40 to 45 minuets. Stir occasionally.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Red Beans

Recipe By : Ester
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups red beans
2 medium onion -- chopped
1/2 Bell pepper
2 stalks celery
1 small can tomato puree
1 tablespoon Bar-b-que sauce
1 tablespoon Worcestershire sauce
2 tablespoons bacon dripping
Salt to taste

Soak beans for 2 hours in cold water. Wash and put on to boil

Chop onions, bell pepper, & celery together. Add to the pot of beans.

Add the can of tomato puree.

Add bar-b-que sauce, Worcestershire sauce & bacon drippings

Salt to taste.

Cook until beans are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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* Exported from MasterCook *

Refried Beans

Recipe By : Charlotte Pierce Bryant, Greensburg, Kentucky


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
31 ounces refried beans -- canned
1/2 cup Texas Salsa
1 cup shredded Mexican cheese blend

Combine beans and Texas Salsa in a saucepan; cook over medium heat until
thoroughly heated. Sprinkle with cheese, and serve immediately.
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* Exported from MasterCook *

Rotkohl (Red Cabbage)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 onions -- sliced
2 pounds red cabbage -- shredded
2 tablespoons vinegar
salt; to taste
1 teaspoon sugar
1/2 cup applesauce
1/2 cup red wine
1/2 cup beef broth; hot

Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and
immediately pour vinegar over cabbage to prevent it from losing its red
color. Sprinkle with salt and sugar. Add chopped apple or applesauce and
a piece of salt pork. Pour in red wine and hot beef broth. Cover and
simmer for 45 to 60 minutes. Cabbage should be just tender, not soft.
Shortly before end of cooking time, remove salt pork; cube and return it
to the cabbage if desired. Correct seasonings and serve.

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* Exported from MasterCook *

Savory Lemon Vegetables

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bacon -- cooked and
-- crumbled, reserving
-- 1/4 cup drippings
1 pound carrots -- pared and sliced
1 medium head cauliflower -- core removed
1 cup finely chopped onion
1/2 cup ReaLemon Juice from concentrate
1/2 cup water
4 teaspoons sugar
1 teaspoon salt
1 teaspoon thyme leaves
Chopped parsley

In large saucepan, cook carrots and cauliflower in water until tender.

Meanwhile, in medium skillet cook onion in drippings. Add remaining


ingredients except bacon and parsley; bring to a boil.

Drain vegetables; arrange in serving dish.

Pour warm sauce over vegetables.

Garnish with bacon and parsley.

Refrigerate leftovers.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Scalloped Eggplant

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Eggplant
1/2 cup water
1/4 cup butter
1/2 cup bread crumbs
1/2 tablespoon salt
1/8 tablespoon pepper
1/2 tablespoon onion
2 Eggs -- well beaten

Peel and chop eggplant. Cook in water till tender. Drain.

Add melted butter, soft bread crumbs, eggs, and seasoning.

Pour in buttered casserole dish, sprinkle with buttered bread crumbs.

NOTE: May use crackers or stuffing mix instead of bread crumbs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Skillet Cabbage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
3 cups cabbage; finely shredded
1 cup celery; chopped
1 green pepper; small, chopped
1 onion; small, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Heat the oil in a large frypan about 20 minutes before serving time. Add
ingredients and cook over medium to low heat about 15 minutes. Stir often.
Cover pan during the last 5 minutes of cooking time. Stir once or twice.
Serve immediately. (Vegetables will be crisp.)
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* Exported from MasterCook *

Skillet Squash AuGratin

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
4 cups slliced zucchini -- or other squash
1 medium onion -- sliced
1 teaspoon salt
1 dash pepper
2 tomatoes -- peeled and sliced
1/2 cup grated cheddar cheese
soy sauce -- optional

Melt butter in skillet. Add squash, onion, salt, pepper and tomatoes.
cook, covered, for 10 to 15 minutes or until squash is tender. Sprinkle
with cheese and soy sauce.

4 to 6 servings.

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* Exported from MasterCook *

Sour Cream Corn

Recipe By : Florida Department of Agriculture and Consumer Services


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 slices bacon
2 tablespoons chopped onions
2 tablespoons margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup sour cream
6 ears fresh corn
1 tablespoon chopped parsley

Remove husks and silks from corn, rinse ears. Cut kernels from corn to
measure 2 cups. Fry bacon; drain and crumble. Set aside.

Saute onion in butter; blend in flour, salt and pepper. Gradually add
sour cream, stirring until mixture is smooth. Heat just to boiling; add
corn, and heat thoroughly (about 5 minutes). Fold in half of bacon.

Spoon into a greased 1 quart casserole; top with parsley and remaining
bacon. Bake at 350 degrees for 25 to 30 minutes.

Serves 4 to 6

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* Exported from MasterCook *

Southern Corn Custard

Recipe By : Fran Houston


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups corn
1 teaspoon salt
2 eggs -- beaten
1/8 teaspoon pepper
1 cup milk
1 tablespoon sugar

Add milk, salt, sugar, and pepper to beaten eggs. Add corn. Put in
casserole (1 1/2 Qt. size) and bake at 400 degrees for 40 minutes.

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* Exported from MasterCook *

Spaghetti Squash

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash -- 1 1/2
to 2 lbs.
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 1/2 cup grated zucchini or diced
green pepper
2 cup tomato sauce
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt (or less)
1 dash pepper
1/2 cup grated parmesan cheese

Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side
down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids
to watch!) Holding the hot squash in a potholder, run the tines of a fork
across its pulp-and like magic, there is your spaghetti! Mix the strands
with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and
pepper in a large bowl. Scoop back into squash shells, top with Parmesan,
and bake at 350 for 20 minutes.

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* Exported from MasterCook *

Spaghetti Squash Primavera

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 spaghetti squash (3 lb.)
1/2 cup scallions - minced
2 cup broccoli flowerets
3 tablespoon olive oil
1/2 pound carrots - cut in 1" pieces
3 cup uncooked tomato sauce
1 zucchini squash
Prepare UNCOOKED TOMATO SAUCE from recipe. Bake the spaghetti squash in a
preheated, 350 degree oven for 1 hour and 15 minutes or until it can be
pierced easily with a fork, let it stand for 15 minutes, and halve
lengthwise. Remove the seeds and scrape the flesh into a large bowl with
a fork. In a large saucepan of boiling salted water boil the broccoli for
1 minute, transfer to a bowl of ice water with a slotted spoon and let it
cool. Boil the carrots for 5 to 6 minutes, transfer to ice water and
cool. Boil zucchini for 3 minutes, transfer to ice water and cool. Drain
the vegetables. Trim the zucchini, halve it lengthwise and cut crosswise
into 1/4 inch slices. Cook scallions in the oil over moderate heat in a
large skillet, stirring, until softened. Add the broccoli, carrots,
zucchini, salt and pepper to taste and heat the mixture, tossing it, for 3
to 4 minutes or until it is heated through. Add the mixture to the
spaghetti squash with the uncooked tomato sauce, toss and transfer to a
serving dish. Serve the dish warm or at room temperature.

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* Exported from MasterCook *

Spirited Sprouts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen Brussels sprouts
6 Strips bacon
1/2 cup minced onion
1 cup sour cream
1 teaspoon salt
1/4 teaspoon Tabasco sauce

Cook Brussels sprouts as directed on package, drain, and keep warm.

Fry bacon until crisp, drain on paper towel, and crumble.

Pour off bacon fat reserving enough to saute onion.

Saute onion until tender and, using a strainer, drain off all excess fat.

Blend onion, crumbled bacon, salt and Tabasco sauce with sour cream.

Pour over sprouts. Reduce heat to low and stir lightly until well mixed.
DO NOT BOIL. Place in serving dish and sprinkle with paprika.
Serves 4 - 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Squash Puppies

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium yellow squash -- thinly sliced
3 egg -- beaten
1 cup self-rising cornmeal
1 cup vegetable oil
salt -- to taste

Dip squash into eggs, roll in cornmeal. Drop squash into preheated oil,
fry until golden brown. Remove from heat, add salt.

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* Exported from MasterCook *

Stewed Okra, Corn & tomatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups okra -- sliced
1 small onion -- chopped
2 tablespoons bacon drippings
2 cups tomatoes -- cooked or canned
1 small whole kernel corn -- canned
12 teaspoons salt
pepper -- to taste

Lightly brown okra and onion in fat; add tomatoes, corn salt and pepper.
Cook over moderate heat for 20 minutes or until thickened. Stir
occasionally.

6 - 8 servings.

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* Exported from MasterCook *

Stuffed Artichokes

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg artichokes
5 ounce parmesan cheese -- grated
1 lg clove garlic -- minced
1 cup italian bread crumbs
1/4 cup olive oil (this needs to
be olive oil -- no
substitute)
lemon juice

Cut the stems and the tops (Just low enough to remove the pointy ends of
the leaves) off of the artichokes. Mix cheese, garlic,and crumbs. Spread
the artichoke leaves so you can fill each layer, from the outside in, with
the crumb mixture.

Place the artichokes in a pot with about 1-2 inches of water. Drizzle
olive oil and lemon juice over the top of each artichoke. Cover and steam
45 minutes or longer, checking occasionally that the water has not
completely evaporated. The artichokes are done when a leaf can be easily
pulled off.
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* Exported from MasterCook *

Stuffed Cabbage Rolls

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups brown rice
3 cups water
2 teaspoons salt
1 teaspoon dill seed
1/2 teaspoon marjoram
3/4 teaspoon pepper
2 1/2 cups onion; chopped
5 tablespoons vegetable oil
1/2 teaspoon paprika
2 garlic; cloves, minced
2 eggs; large, slightly beaten
1/4 cup bread crumbs
1/2 cup parsley; fresh, minced
2 1/2 pounds cabbage
cheesecloth; about 6 ft.
2 1/2 cups tomatoes; canned, chopped
1/2 cup vermouth; dry
1/2 cup beef broth
2 tablespoons tomato paste
1/2 teaspoon sugar

In a medium bowl cover brown rice with hot water and soak for 3 hours.
Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t
salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add
the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2
cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8
minutes. Add paprika and garlic, continue cooking and stirring for 2
minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley.
Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the
cabbage cored-side-down in boiling salted water for 5 minutes or until it
is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf
from the base. Arrange 1 leaf curved-side down on a square of dampened
cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf
around the filling and twist the corners of the cheesecloth to form the
leaf into a roll. Continue making rolls with remaining filling. Chop
remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup
chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth,
broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the
mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer
cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage
rolls close together in one layer on the sauce. Spoon some of the mixture
over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5
times during cooking. Let the dish cool. Cover and refrigerate
overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30
minutes before serving.

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* Exported from MasterCook *

Stuffed Summer Squash

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
summer squash
yellow cheese -- diced fine
milk
salt
bread crumbs -- fine
butter
pepper,black

Depending on size of squash, allow 1/2 per person. Parboil whole squash in
salted water until tender. Remove, slice in half lengthwise. Scoop out
center of squash and place in bowl an equal amount of finely diced yellow
cheese. Add a little cream or milk, salt & pepper lightly, and return to
squash shell. Top with fine bread crumbs, dot with butter, and bake until
cheese is melted.

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* Exported from MasterCook *

Succotash
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

Combine equal parts Lima beans with whole kernel corn. Add butter or cream
and heat gently.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Summer Vegetable Bowl

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 bacon slices
onions -- small white
green pepper -- small diced
2 cups hot water
1 pound green beans
6 ears corn -- broken-1/3s
1 tablespoon salt
2 teaspoons sugar
1/4 teaspoon pepper -- white
6 zucchini, small -- 1" chunks
celery stalks -- 1" slices
tomato, large -- cut in wedges

Preparation and cooking: 1 hour . THIS IS A BEAUTIFULLY COLORFUL DISH 1.


In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on
paper towels. 2. To drippings in dutch oven, add onions and green pepper;
cook until golden; add hot water and next 5 ingredients. Heat to
boiling; reduce heat to low, cover; simmer 10 minutes. 3. Add zucchini and
celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4.
With slotted spoon, arrange vegetables on large platter or in a large
shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges
on top.
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* Exported from MasterCook *

Sweet & Sour Cabbage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups shredded cabbage
4 slices bacon -- diced
2 tablespoons flour
2 tablespoons brown sugar
1/2 cup water
1/3 cup vinegar
Salt & Pepper
1 small onion -- sliced

Cook cabbage in boiling salt water for 7 minutes.

Fry bacon. Remove from pan and add flour and sugar to bacon fat and
blanch.

Add water, vinegar and seasoning and cook until thick.

Add onion, diced bacon and cabbage and heat through.

Serves 4 to 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Sweet & Sour Kidney Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans kidney beans -- drained (1 lb.
-- each)
1 can garbanzo beans -- drained (1 lb.)
1 medium onion -- chopped fine
1/2 cup diced celery
1 medium green pepper -- chopped fine
1/2 cup sugar
1 teaspoon seasoned salt
1 teaspoon black pepper
1/2 cup salad oil
1/2 cup wine vinegar

Combine vegetables in large bowl.

Combine sugar, salt, pepper, oil and vinegar and pour over vegetables.

Stir well; cover and refrigerate overnight.

Stir occasionally to marinate thoroughly.

Yield: 8 to 10 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

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* Exported from MasterCook *

Sweet And Sour Soybeans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
sweet-sour sauce (see below)
2 tablespoons salad oil
1 large onion cut 1" squares
2 large carrots cut 1/4" slice
1 clove garlic -- minced/pressed
1 green peppers,sweet,fresh,seeded
3/4 cup fresh pineapple chunks
2 tomatoes -- cut in wedges
2 1/2 cups cooked soybeans

Prepare sweet-sour sauce and reserve.

In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry;
1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock.
Heat oil in a wide frying pan over high heat; add onion, carrots, and
garlic and cook stirring for about 3 minutes or until vegetables are
crisp-tender. Add green pepper and cook for 1 minute. Add pineapple,
tomatoes, and soybeans and cook for 2 minutes or until hot. Stir
sweet-sour sauce, pour into pan, and continue to cook, stirring, until
sauce bubbles and thickens.

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* Exported from MasterCook *

Sweet Summer Peas

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large lettuce leaves
1 1/2 pounds fresh green peas -- shelled
2 tablespoons thinly sliced green onions -- with tops
1/8 teaspoon dried basil leaves -- crushed
1 tablespoon margarine or butter -- softened

Rinse lettuce leaves; shake off excess water.

Line 1 1/2 quart saucepan with lettuce.

Spoon peas onto lettuce.

Sprinkle with onions and basil; dot with margarine.

Cover and cook over low heat until peas are done, about 18 minutes.
Discard lettuce.

Makes 3 to 4 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Sweet-And-Sour Red Cabbage

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
4 apples; med., peel, slice
1/2 onion; red, chopped
1 red cabbage; head,fine shred
1 cup red wine
4 cloves; whole
1/3 cup brown sugar
2 bay leaves
1/4 cup vinegar
1/4 cup 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.

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* Exported from MasterCook *

Sweet-Sour Carrots

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen sliced carrots
1 green pepper, lg -- diced
1 onion, lg -- diced
1 can condensed tomato soup
1 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon dry mustard

Cook 1 bag of frozen sliced carrots in salted water until just tender.
Combine with green peppers and onions. Simmer remaining ingredients
together until flavors blend. Pour over carrot mixture. Serve hot, or may
be chilled and served as a relish. Will keep, covered, in refrigerator
several days.

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* Exported from MasterCook *

Swiss-Sauced Broccoli

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces fresh broccoli
2 tablespoons water
1/8 teaspoon salt
2 teaspoons butter
1 1/2 teaspoons unbleached flour
salt
white pepper
1/3 cup milk
1/4 cup shredded swiss cheese
Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli
stalks lengthwise into uniform spears, following the branching lines. In
a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook,
covered, on 100% power for 5 to 6 minutes or just till tender. Let stand,
covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook
butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till
melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook,
uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly,
stirring every 30 seconds. Stir in shredded Swiss cheese til melted.
Drain Broccoli. Serve sauce atop broccoli.

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* Exported from MasterCook *

Three Bean Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounce green beans, cut -- drained
2/3 cup olive oil
16 ounce kidney beans -- drained
1/3 cup vinegar
16 ounce chick peas -- drained
1 teaspoon oregano -- dried
1 lg onion -- sliced thin
1 teaspoon salt
2 teaspoon garlic -- chopped
1/2 teaspoon pepper -- freshly ground

Drain all beans well. Place in large bowl with a cover. Add all other
ingredients. Mix well. Cover and leave at room temperature for at least 2
hours to marinate before serving.

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* Exported from MasterCook *

Vegetable Pasta

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
1 onion -- chopped
1 zucchini -- sliced
1 cup broccoli -- cut up
1 1/2 cups spaghetti sauce
parmesan cheese
1 zucchini -- grated
cooked pasta

Fry onion in oil. Add sliced zucchini and broccoli. cook 2 to 4 minutes.
Add spaghetti sauce and cook another 2 to 4 minutes.

Pour over cooked pasta. Add parmesan cheese on top and then the grated
fresh zucchini.

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* Exported from MasterCook *

Vegetable Saute

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
6 cups vegetables -- (sliced yellow
-- squash, zucchini &
-- red pepper
1 envelope --
1/4 cup red wine vinegar

Heat oil in large skillet on medium-high heat. Add vegetables; cook and
stir until tender-crisp.

Sprinkle salad dressing mix over vegetables; too to coat well. Stir in
vinegar until well mixed.
Serve warm.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

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* Exported from MasterCook *

Yellow Split-Pea Puree

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups yellow split-peas; dry
6 cups water
1 onion; large, whole
1 carrot; large
1 turnip
1/8 teaspoon marjoram; dried
1/8 teaspoon thyme; dried
1 teaspoon salt
1 onion; small, minced
2 tablespoons butter
2 tablespoons unbleached flour

Presoak peas, if necessary, according to package directions. Drain well,


if presoaked. In a large pot, add water or stock, whole onion, carrot,
turnip or parsnip, marjoram, thyme, and salt. Cook until peas and
vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and
vegetables in blender or press through a sieve. In a small frying pan,
saute the minced onion in butter until lightly browned; blend in flour and
cook about 2 minutes. Add to blended peas and vegetables. Beat until
fluffy and serve hot.
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