Free Online Recipes

1/2 c Flour

1 ts Salt

1/8 ts Pepper

2 Eggs

1 c Milk

1 1/2 c Italian bread crumbs

Cut 2 the cleaned squid body sacks into 1/2″ wide rings. Rinse well under cold running water. In deep fryer heat oil to 375. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs. Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. NEW JERSEY SEAFOOD ADVISORY

1/2 c Brown sugar

1 pk Dates

1 cn Coconut

1 c Nuts (chopped)

2 c Rice Krispies

1/2 c Margarine

Combine sugars, dates, coconut and butter. Cook 2 to 3 minutes, stirring constantly. Remove from heat and add nuts and rice krispies. Butter hands, roll into balls and coat with powdered sugar. Deborah Branning SOURCE: Mama’s Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman

2 t Lemon juice

1/2 t Salt

1/4 t Pepper

8 oz Sour cream

1/2 c Mayonnaise

1 pk Taco seasoning mix

1/2 c Green onion (chopped)

3 ea Tomatoes (chopped/drained)

8 oz Cheddar cheese (grated)

Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese.

1/2 cn Water

1/2 Lemon, cut in half

1 tb Vinegar

1/2 ts Cayenne pepper

3/4 ts Worcestershire sauce

2 Stalks celery, cut in

-eighths 1 Onion, cut in quarters

1/2 Green pepper, cut in half

1 1/2 ts Salt

1/2 ts Tabasco sauce

1 Clove garlic

2 pk Unflavored gelatin

1/2 c Water

1 lb Left-over pot roast

Mayonnaise for garnish In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a saucepan. Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8×8 inch pan. Chill Before gelatin has completely set, mix meat through so it is evenly distributed. Chill thoroughly. Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise. Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

1/2 c Dried appricots

1/3 c Walnuts

1/3 c Almonds

1 ts Cinnamon

1/4 ts Ginger, ground

1/3 c Orange juice

2 tb Red kosher wine

Combine all ingredients in a processor. Process until finely chopped. Pat into a serving container, then cover til needed.

1/2 c Walnut meats, cut fine

Won Ton Wrappers 1) Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one

corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in deep hot oil until golden brown. 4) An american version is to roll date’filled Won ton while hot in powdered sugar. 5) A delicious Won Ton wrapper may be made by mixing together 1 pound of cooked mashed sweet potatoes, cooled, and 1 cup of flour. 6) Work into a stiff dough. Pinch off a piece of dough the size of a walnut and roll very thin.

11 oz Pumpernickel Bread; *

1/2 c Butter; No Margarine

1/4 c Sugar; Granulated

——–CHEESE PIE———–

2 ea Unflavored Gelatin;Envelopes

1/2 c Cold Water

4 oz Cream Cheese

4 oz Danish Blue Cheese

1 c Heavy Cream

1 lb Seedless Green Grapes

* Use 1 loaf (11 oz) of thin sliced pumpernickel bread. NOTE: Since this is a Cheese pie rather than a cake, you will need one 9-inch pie tin.

First prepare the crust. Preheat the oven to 250 degrees F, then dry the bread slices in the oven until they are hard enough to crumble easily, (about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread, making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix very well. Press the crumbs into the pie tin. Raise the oven temperature to 35o degrees F. and bake the crust fro 15 minutes. Allow to cool before filling. Then prepare the filling. In a medium-sized saucepan, combine the gelatin with the water and cook over medium high heat, stirring constantly, until the mixture is clear (about 6 to 8 minutes). Cool. In a large mixing bowl, beat the cream cheese until light and smooth. Mash the blue cheese well and combine with the cream cheese. Pour the gelatin mixture into the bowl with the cheese and mix well. Whip the cream until stiff and fold into the cheese mixture. Pour the filling gently into the prepared crust. Press the grapes upright into the pie, leaving the tops showing. Chill the pie for several hours or until set. NOTE: Since there is no sugar in this recipe, all the sweetness comes from the grapes, it is not as sweet as a cheesecake. If it is too tart for you, add just a little sugar, but it is well liked by most as an appetizer without any sugar added.

– chiles 1/3 lb Sunflower sprouts

20 ea Ears baby corn

12 ea Radishes

2 lb Dandelion greens, washed &

– stemmed

——–MUSTARD GREENS VINAIGRETTE——- 1 ea Bunch nustard greens, washed

– & stemmed 1 c Sunflower oil

2 tb Herb-flavored vinegar

1/2 ts Salt

1/4 ts Black pepper

Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve.

1/2 c Onion (chopped)

2 cn Crescent rolls

Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes.

Peas, Etc. 1 lb Spinach

1 ts Salt

1/2 ts Turmeric

1/2 ts Chili Powder

2 tb Ghee — –or — vegetable

Oil 1 Onion — finely chopped

1/2 ts Cumin Seed

1 ts Mustard Seed

1 ts Garam Masala — * see

Recipe Wash the dahl and soak in water. In a large saucepan, put 3 cups of water on to boil. Wash, drain and chop the spinach finely. When the water boils add the drained dahl, salt turmeric and chili powder. Return to the boiling water and cook 5 minutes. Stir in the spinach and begin cooking over medium heat. Meanwhile, heat the ghee in a skillet. Fry the onion, cumin and mustard seed until the onions is golden. Stir this into the cooking dahl and spinach. Add the garam marsala. Cook over low heat until the dahl is is soft and the moisture is almost gone. If it gets too dry soon, add a small quantity of water form time to time. Serves 4. Recipe By :