In this issue:

Monday's Recipe: *All-American Hot Dish*
Requests & Replies from Subscribers:   Arabian Vegetable Medley

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* Exported from MasterCook *

All-American Hot Dish

Recipe By : Real Food for Real People
Serving Size : 6         Preparation Time :0:00
Categories : Beef                         Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Lean Ground Beef
1/2 cup Chopped Onion
8 ounces Canned Whole Kernel Corn -- undrained
8 ounces Tomato Sauce
1/4 cup Pitted Ripe Olives -- halved
4 ounces Egg Noodles -- uncooked, about 2 cups
2 cups Water
1 teaspoon Dried Oregano
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Shredded Cheddar Cheese

Cook and stir the ground beef and onion in a large skillet over medium heat until
browned. Drain off the excess fat. Stir in the undrained corn and the rest of the
ingredients.

SKILLET Method: Heat the mixture to boiling then reduce the heat and simmer,
uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
Serve hot.

OVEN Method: Pour the mixture into an ungreased 2-quart casserole. Cover and bake
in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake
until the mixture thickens, about 15 minutes. Serve hot.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 396 Calories; 24g Fat (53.5% calories from
fat); 22g Protein; 24g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 712mg
Sodium.

Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
I'm looking for a recipe for creamy wasabi dipping sauce like at TGI Friday's.
We had it at lunch today and it was wonderful. So please if anyone has this
recipe HELP I need more.

Connie
 

 
Hi Kaylin!

Just wanted you to know that I appreciate all that you do. I have a recipe
request for a really moist Mexican Cornbread that has cheese, chilies, corn, and
maybe sour cream in it. Does anyone have such a recipe? Thanks,

Alice
     

Kaylin,

I have fallen in love with the Cinnabons at McDonald's! Is there a recipe to make
these at home? If so, please post it as soon as possible! These are addictive!

Shaylynn
    

~ Subscriber Responses ~
 

This is for Heidi's request for Popover Pizza or...

Puffed Pizza Casserole

1 pound ground chuck
1 medium onion, chopped
2 cups spaghetti sauce, any flavor -- heated
1 cup shredded Mozzarella cheese
3 eggs
1 cup milk
1 cup flour
˝ tsp. salt
Parmesan cheese

Brown meat and onion, drain. Add sauce. Simmer for 10 minutes. Spoon hot sauce
into a greased 9x13” pan. Sprinkle Mozzarella cheese on top. Put in oven to keep
warm. In a bowl beat eggs and milk until frothy. Add flour and salt, and then
beat until smooth using a whisk. Pour over hot meat mixture, sprinkle with
Parmesan cheese. Bake at 400 degrees for 30 minutes until dough is puffed and up
and browned.

Personal Note. I precook the onions in the microwave and then brown in pan.

raep@ptd.net
 

This recipe came from one of most reliable sources: "Cook's Illustrated". I am
informed that the secret to having cookies stay soft is to let them cool for
several minutes on the sheet after removing from the oven.

Big, Super-Nutty Peanut Butter Cookies
Makes approximately 3 dozen cookies

Bringing the butter, peanut butter, and eggs to room temperature makes it easier
to blend the ingredients. Be sure to grind the peanuts, since whole, and even
chopped peanuts tend to slip out of the dough. If using unsalted butter, increase
salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To
restore just-baked chewiness, wrap a cookie in a sheet of paper towel and
microwave for approximately 25 seconds. Cool before serving.

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to
resemble bread crumbs, about 14 pulses (about 1 cup, packed)

1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour,
baking soda, baking powder, and salt in medium bowl.

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars;
beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down
bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one
at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture.
Add ground peanuts; stir gently until just incorporated.

3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll
into large balls, placing them 2 inches apart on a parchment-covered cookie
sheet. Following illustration 2, press each dough ball with back of dinner fork
dipped in cold water to make crisscross design. Bake until cookies are puffed and
slightly brown along edges, but not top, 10 to 12 minutes (they will not look
fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then
transfer to wire rack to cool completely. Cookies will keep, refrigerated in an
airtight container, up to 7 days.

Jack Poulter On an Island in the Pacific                       jpoulter@islandnet.com
 

This is for Stacey who is looking for non-steamed veggie side dish recipes. I
got this from familytime.com. I really like this one. Goes good with chicken,
fish (especially Cajun Catfish), pork, shrimp. Makes 8 servings. It's very
filling.

Arabian Vegetable Medley

1 pound eggplant, , unpeeled, cut into 1 1/2-inch cubes
1 tablespoons olive oil
2 cups onions, sliced
1 teaspoons garlic, minced
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon fresh ground black pepper
1 (16-ounce) can tomatoes, undrained and coarsely chopped
1 (8 ounce) can chickpeas, rinsed and drained

In large non-stick skillet, over medium-high heat, sauté eggplant in 1 tablespoon
oil 10 to 12 minutes or until lightly brown and crisp-tender. Remove eggplant
from pan; set aside. In same skillet, over medium-high heat, sauté onions in
remaining oil 6 to 8 minutes or until lightly brown and tender. Stir in garlic,
salt, cinnamon and pepper and cook 2 to 3 minutes. Fold in eggplant, tomatoes and
chick peas; bring to boil. Reduce heat to low, cover and simmer 30 minutes or
until eggplant is tender. Remove cover and cook 15 minutes or until most of the
liquid is absorbed.

Nutrition per serving = Calories: 90, Fat: 2.5 g, Carbohydrates: 16 g, Fibre 5 g,
Protein: 4 g

Wendy (under all the snow) Mississauga, Canada                    wjhymus@rogers.com
 

For Stacey, who is looking for new and interesting veggie recipes, here are some
ideas:

1. Cook fresh or frozen cauliflower in chicken broth till soft, then drain and
mash with a potato masher, adding a little lite cream cheese or yogurt. You can
add parmesan also. When I make this, people often like it better than mashed
potatoes.

2. Sauté fresh broccoli florets in a little peanut oil plus a little chicken
broth, with minced garlic (from a jar). Tastes like a restaurant Chinese dish.

3. Glaze cooked fresh carrots by heating briefly in a pan with low-sugar
marmalade or apricot preserves and a squeeze of fresh lemon juice.

Hope these help.

Molly in CT mollcat20@aol.com
 

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