Extreme Cuisine

4 c Potatoes; peel &amp dice

1/2 c Onion; finely chopped

1 c Carrot; grated

1 ts Salt; optional

1/4 ts Pepper

1 tb Dried parsley flakes

4 ts Chicken bouillon; low sodium

; vegetarian 6 c Skim milk

1/2 c Flour, all-purpose

Paprika; sprinkle Recipe by: The Mormon Diet Cookbook Preparation Time: 1:00 In lg Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon. Add enough water to just cover veggies; cook until veggies are tender, about 15 - 20 min.
Do not drain.
Measure 1 1/2 C milk and add flour to milk, stirring with wire whisk.
Stir until blended. Simmer for 15 min on low heat and thicken.
Garnish with paprika. From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

8 potatoes — sliced

1 onion — chopped

6 slices cheddar cheese

2 cans cream of mushroom soup (I use reduced fat)

1 soup can milk

salt and pepper — to taste 6 pork chops — browned

In a 1 1/2 quart buttered dish, place alternate layers of potatoes, onions, and cheese.
Combine soup, milk and seasonings, pour over all (do not stir).
Top with browned pork chops, cover and bake at 350 for 1 1/2 hours.

1 1/4 Pounds red potatoes — cubed

10 hot dogs (1 lb) sliced

2 Tablespoons diced onion

1 Cup frozen peas — thawed

1 Can Condensed Cream Of Mushroom Soup * — undiluted

3 Tablespoons Butter Or Margarine — melted

1 Tablespoon prepared mustard

1/8 Teaspoon pepper

In a saucepan, cook the potatoes in boiling salted water until tender; drain.
In a greased 2-1/2 qt baking dish, combine the potatoes, hot dogs, onion and peas.
Combine soup, butter, mustard and pepper, gently stir into potato mixture.
Bake, uncovered, at 350 for 25 minutes or until heated through.
YIELD 6-8 servings.
(*) Any cream soup will do

busted by sooz

Makes enough for 6 hungry men.

Note: An additional 3 oz can of Tuna can be added for a meatier casserole.

1 1/2 oz Dripping

1 1/2 lb Sausages

———————————–BATTER———————————– 1 1/2 c Flour

1 pn Sea salt

Black pepper 2 Eggs

7 fl Milk

7 fl Water

Mix flour, salt and pepper in a bowl, make a well in the centre and drop in the eggs.
Beat well, gradually incorporating the flour and adding milk and water.
Whisk for 4 to 5 minutes.
Put drippings in a large roasting tin and place in hot oven, Gas 8,450F, 230C. Leave for 5 minutes to get smoking hot.
Pour in batter and space sausages

evenly in it.
Bake for 40 minutes, reducing heat to moderately hot, Gas 6, 400 F, 200C, if batter is browning too quickly.

4 ounces egg noodles — broad

1 pint oysters — shucked

6 tablespoons butter — 3/4 stick*

3 tablespoons yellow onion — finely chopped

2 tablespoons green pepper — finely chopped

2 tablespoons all-purpose flour

1 cup milk

1 teaspoon salt

1/8 teaspoon black pepper

1 pinch cayenne pepper

1/2 cup bread crumbs — fine dry

* or margarine

Preheat the over to 425 Deg.
F.
Cook the noodles according to the package directions, drain thoroughly in a colander, and set aside.

Meanwhile, drain the oysters, reserving the liquor and set both aside.
Melt 3 tablespoons of the butter in a 1-quart saucepan over moderate heat.
Add the onion and green pepper, and cook, uncovered, for 5 minutes, or until the onion is soft.

Blend in the flour with a wire whisk, then add the milk, and stir vigorourly until the mixture is thickened and smooth–about 3 minutes.
Add the oyster liquor, salt, black pepper, and cayenned pepper.

Place half the noodles in a butter 1-1/2 quart casserole, cover with the oysters, then add the remaining noodles.
Pour the sauce over all, top with the bread crumbs, dot with the remaining 3 tablespoon of butter, and bake, uncovered for 15 minutes or until brown and bubby.

2 c Raw long-grain rice

1 lb Fresh mussels

18 sm Hard-shell clams,

-thoroughly rinsed & -scrubbed 2 lb Fresh halibut cut into

-bite-size cubes Salt Freshly ground white pepper 1/2 c Olive oil

1 lb Fresh shrimp, peeled, with

-tails left on 1 lg Onion, finely minced

1 t Finely minced garlic

1 Red pepper, finely sliced

4 lg Ripe tomatoes, peeled,

-seeded and chopped 1/4 lb Proscuitto

2 sm Hot dry chili peppers

1/2 t Saffron

1 t Oregano

1 t Basil

3 c Hot chicken stock, up to

4 c Stock

1/2 lb Finely sliced Chorizo

1 c Shelled peas (blanched in

-boiling water for 5 mins) ———————————-GARNISH———————————- Pimiento strips 2 Lemons, quartered

Preheat over to 350 degrees.
Wash the rice thoroughly under cold running water and drain.
Reserve.
Wash both the mussels and clams thoroughly until all sand has been removed.
Do not soak them in cold water.
Dry the fish pieces thoroughly with paper towels and season with salt and pepper.
In a large skillet, heat 1/4 c olive oil.
When it is very hot add the fish cubes and brown them on all sides.
Remove them to a side dish and reserve.
To the fat remaining in the skillet add the shrimp and cook them over medium heat until they turn bright pink.
Season with salt and white pepper.
Remove the cooked shrimp to a side dish and reserve.
Add 2 T olive oil to the skillet.
Add the onion, garlic and red pepper slices and cook until the onions are very soft and lightly browned.
Be sure not to burn the mixture.
Add the tomatoes and proscuitto, chilies and saffron.
Season the mixture with salt and pepper, oregano and basil.
Bring to a boil and cook, stirring constantly, scraping the bottom of the pan well, until most of the tomato juice has evaporated.
Add the rice and 3 1/2 cups of chicken stock.
Bring the mixture to a boil again and cook over medium heat until 1/2 of the broth is absorbed.
Pour half the rice mixture into an earthenware casserole.
Make a layer of fish cubes and Chorizo and top with the remaining rice.
Cover the casserole and bake the rice for 25 minutes.
Uncover the casserole and fold the shrimp and peas lightly into the rice.
Cover again and continue baking for 10 to 15 minutes or until the rice is tender and all the broth has been absorbed.
If the rice seems dry, yet still too crisp, add the remaining chicken stock.
Uncover the casserole and bury the clams and mussels in the rice.
Cover the casserole again and cook for another 10 to 15 minutes or until the shells of both mussels and clams have opened. Discard any mussels or clams that have not opened.
Garnish the paella with pimiento strips and lemon quarters.
Serve directly from the casserole.

1/2 c chopped fresh mushrooms

3 tbsp finely chopped onion

2 cloves garlic — minced

4 tbsp butter or margarine — divided

3 tbsp all-purpose flour

1 1/4 c milk

3/4 c mayonnaise

4 c cubed cooked chicken

3 c cooked long grain rice

1 c chopped celery

1 c frozen peas — thawed

1 2 oz jar diced pimientos — drained

2 tsp lemon juice

1 tsp salt

1/2 tsp pepper

3/4 c coarsely crushed cornflakes

In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 tablespoons butter until tender.
Stir in flour until thoroughly combined Gradually add milk; bring to a boil.
Cook and stir for 2 minutes or until thickened and bubbly.
Remove from heat stir in mayonnaise until smooth.
Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mixwell.
Spoon into an ungreased 12×9x2=inch baking dish.
Melt remaining butter; toss with cornflakes.
Sprinkle over casserole.
Bake, uncovered, at 350 for 30-35 minutes or until bubbly.

4 Thick Pork Chops

2 tb Butter

1 sm Onion;chopped

2 md Tart Apples;chopped

2 tb Sugar

1 tb Crystallized Gingerfinely

-chopped 2 c Soft breadcrumbs

Salt 1/4 c Water;(or wine)

Sear the chops on both sides and remove from pan.
Add butter to drippings and saute onion until clear.
Drain and mix the onion with apples, sugar, ginger, breadcrumbs, salt and 1/4 c water(or wine). Spread this mixture in the bottom of a shallow buttered casserole, arrange pork chops on top and bake, covered, at 350 deg.F for 1 hour.
Remove lid last 10 min to brown.
time about 1 1/4 hours. 1993: left out butter and pam sprayed casserole pan.

Very Good SErve with cottage Cheese Salad.
From the kitchen library of Frances Keeney Casserole Cookery Complete copywrite 1956 by Marian Tracy pub Viking Press April 1956

1 can Cream/celery soup(10.75oz)

1/4 cup Milk

1 can Tuna — drained(7oz)

2 Eggs,hard-cooked — sliced

1 cup Peas — cooked

1/2 cup Potato chips — slight crumbled

1.
Combine soup and milk in a buttered 1-quart casserole; stir in tuna, eggs and peas.
2.
Bake in preheated 350′F.
oven 25 minutes; stir.
3.
Top with chips bake 5 minutes longer, or until hot.

Add frothy eggs to carrot/squash mixture.
Grease an 8-inch loaf pan.
Coat the grease with oatmeal.
Mix about 1/2 cup oatmeal into casserole.
Gently fold in green peas, then put mixture in casserole pan.
Sprinkle remaining oatmeal on top and dot with butter.

Bake at 350 F for 30 to 40 minutes until brown on top.

Once cooked, it can be served immediately or frozen for later consumption.

NOTES: cinnamon sugar is a mixture of sugar and powdered cinnamon.

10 oz Spinach, chopped

-(fresh or frozen) 1 c Cottage OR

-ricotta cheese 1 c Feta cheese

-(crumbled and drained -of any brine) 1/4 c Parmesan or romano

-cheese, grated 1/4 c Scallions, chopped

4 lg Eggs

2 T Butter

1 pn Salt

1 pn Pepper

12 oz Puff pastry

-(frozen pastry thawed -to room temperature, -or homemade) Preheat oven to 350 degrees F.
Cook the spinach in boiling water. Drain, rinse with cool water, and squeeze out as much moisture as you can.
Melt the butter in a small skillet.
Cook the scallions until slightly soft.
In a large mixing bowl, combine the cheeses and the eggs.
Mix well.
Add the spinach, the butter and scallions, the salt and pepper and mix again.
Lightly butter the bottom and sides of an 8-inch square baking dish.
Roll out a sheet of puff pastry on a floured surface to make a 14-inch square.
Roll out a second sheet to make a 9-inch square.
Lay the bigger pastry sheet in the buttered dish, draping the extra pastry over the edges. Spread the spinach and cheese mixture evenly in the dish.
Put the remaining pastry sheet on top.
Trim excess pastry if necessary and seal the edges closed.
Use scraps of pastry dough to decorate the top of the pie.
Brush top with additional melted butter if desired. Bake for 45 minutes at 350 degrees F.
or until pastry is golden brown.
Let rest for 10 minutes

before serving.
NOTES: * Spinach and cheeses in a puff pastry crust — A recipe of this type appeared in _Cuisine Magazine_.
The dish is hearty enough to be a main course, but can also be a side dish to a meat entree.
Yield: Serves 4 to 6.

* The casserole may be prepared, covered and refrigerated for up to 8 hours.
* As an alternative to puff pastry, you might try using sheets of filo dough, overlapped to make the bottom and top crusts. I have also baked this dish in a pie pan using filo dough.
One way to cut down on the calories in this dish is to omit the bottom crust entirely.
This is a very flexible recipe.
Other vegetables can be substituted for the spinach, and other ingredients like sauteed garlic and mushrooms can be added.
: Difficulty: moderate. : Time: 30 minutes preparation, 1 hour baking and cooling.
: Precision: approximate measurement OK.
: Robin Harris Foster : AT&T Information Systems, Lincroft New Jersey, USA : ihnp4!mtuxo!rfoster : The apple never falls far from the tree : Copyright (C) 1986 USENET Community Trust

2 lb Roasted cold Chicken

1/2 lb Small red potatoes

8 oz Mushrooms

3 Carrots

2 Celery stalks

1 Onion

1/4 c Salad oil

1/4 c All-purpose flour

1 1/2 ts -Salt

1 ts Chicken bouillon

1/2 ts Dried thyme

1/4 ts Ground pepper

1 qt Milk

12 oz Pkg corn-muffin mix

1 lg -Egg

About 1 1/4 hours before serving: Discard bones and skin from chicken; cut meat into bite-sized pieces.
Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside.
Preheat oven to 400 F.
Slice mushrooms, carrots and celery; chop onion.
In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well coated.
Add chicken, potatoes and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling.
Boil one minute.
Spoon chicken mixture into a deep 3-quart casserole bake, uncovered, for 10 minutes. Meanwhile, prepare corn-muffin mix according to label, using egg and remaining 2/3 cups milk.
After chicken mixture has baked 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture.
Bake 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly. ~–

1 cn Cream of celery soup*

– (condensed), 10-3/4 oz.
1 c Milk

1/4 c Grated Parmesan cheese

3 tb Dry sherry

3 c Hot cooked rice

1 c Diced cooked turkey

1/2 c Chopped green pepper

2 oz Diced pimientos drained

Paprika Combine soup, milk, cheese, and sherry in large skillet. Cook over medium heat 2 to 3 minutes.
Add rice, turkey, pepper, and pimientos.
Continue to cook until thoroughly heated.
Sprinkle with paprika before serving.
*Substitute homemade white sauce or cream of chicken soup.
Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

1 c Damson plum jelly

1/4 c Dark corn syrup

1 T Lemon juice

2 t Onion powder

2 ea Chickens,broiler-fryer,8ths

1/4 c Worcestershire sauce

2 T Corn oil

2 1/2 t Salt

1/2 t Ginger,ground

1.
Combine all ingredients except chicken in a large bowl; mix until

blended.
2.
Add chicken pieces, turning to coat.

3.
Cover and refrigerate 1 hour.

4.
Place chicken pieces on a rack in a foil-lined shallow roasting

pan.
5.
Bake in preheated 350′F.
oven 45 minutes, basting chicken with plum

jelly mixture occasionally; turn once.
6.
Increase oven temperature to 450′F.; bake chicken, basting with

sauce twice, until well glazed, about 15 minutes.
7.
Remove drippings from pan; skim off fat.

8.
Serve drippings hot as a sauce with the chicken.

NOTE: Serve with hot cooked rice and cooked snow peas.

1 cn Cream Of Mushroom Soup

1/3 c Milk

6 1/2 oz Tuna Drained And Flaked *

2 Eggs; Hard Boiled, Sliced

1 c Peas; Cooked

1 c Potato Chips; * *

* As this is an old recipe, it calls for tuna packed in oil.
** Slightly crumble the potato chips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 350 degrees F.
Blend soup and milk in 1-quart casserole.
Stir in tuna, eggs, and peas.
Bake 20 minutes.
Top with chips; bake 10 minutes longer.

2 tb Soy margarine

2/3 c Barley, uncooked (4.5 oz)

1 c Chopped onions

1 c Chopped cauliflower (1/4″)

1 c Chopped mushrooms

1 c Finely shredded carrots

2 1/2 c Water

2 ts Instant vegetable broth mix

1/4 ts Garlic powder

1/8 ts Pepper

Preheat oven to 350′F.
Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray.
Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat.
Add barley and cook 2-3 minutes, stirring frequently until lightly browned. Place in prepared casserole.
Melt remaining margarine in skillet. Add onions and cauliflower.
Cook, stirring frequently, 5 minutes. Add mushrooms and carrots.
Cook 5 more minutes, stirring frequently.
Add vegetables to casserole.
In a small bowl, combine water, broth mix, garlic powder and pepper.
Mix well and add to casserole.
mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed.
Stir several times while baking.
Let stand 5 minutes, then mix and serve.
In each serving: 135 calories, 4 grams protein, 4 grams fat, 21 grams carbohydrates, 268 milligrams sodium, zero cholesterol.