In a very large skillet, heat oil on medium-high heat. Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes. Place cabbage mixture in a large serving bowl, sprinkle with Parmesan cheese and serve hot.

Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl. Whisk mayonnaise and vinegar to blend in small bowl. Add dressing to salad and toss to coat. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour an up to 2 hours.

Sift together the flour, baking soda, salt and cinnamon. Combine mixtures and fold in pecans and apples. Pour into a greased and floured 10-inch tube pan. Bake in a 325 degree F oven for 1 hour and 20 minutes. Cool in pan.

Heat oven to 350 degrees F. Blend sour cream and brown sugar. Set aside. Beat Bisquick, egg and milk with rotary beater until smooth. Spoon 2 tablespoons batter into hot, lightly greased 6 or 7-inch skillet. Rotate pan until batter covers bottom. Bake until bubbles appear.

Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Ba

Cook to soft ball stage (drop in cold water to test), gets done before candy thermometer reaches soft ball. Add 1 ts. vanilla and 1 cup of chopped nuts. Beat until it looses its gloss and pour into a buttered plate. This foams a lot so cook slowly in a large container.

Blanch and peel tommatos. Cut all peppers in half, clean, and steam _lightly_. Clean onions, garlic. Dice all vegetables, from fine down to very fine for the more pungent ones. Combine all ingedents, refrigerate and re-stir before seving. Serves qu

Combine cucumbers with the rest of the ingredients in non metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze. Source: Gloria Pitzer. Recipe By :     strongServings: 4/strong

Add flour to skim milk; beat or stir until smooth. Place broth or drippings and onion in saucepan; heat to boiling. Add flour milk mixture to broth very slowly, stirring constantly; season to taste. Reduce heat; cook 5 minutes, stirring constantly. Yield: 1 cup Each serving:

Saute onions, cumin, parsley, garlic and paprika in vegetable stock in large stock pot. Add pinto beans, tomato, and achiote and simmer for about 1 hour. Add about 4 cups of cooked brown rice and let stand for about 1 hour. I usually make this in a crock pot. Just add

1. In a small bowl pour 1/4 cup boiling water over chopped dates. Let cool. 2. Lightly grease an 8 inch square, heat resistant, non metallic baking pan. Set aside. 3. Cream 1/2 cup sugar and 1/3 cup butter until light and fluffy. 4. Add egg to creamed sugar mixture. Blend we

In a bowl mash with a fork the cottage cheese and grated cheese. Add the dill weed, salt and worcestershire sauce. Mix well. Dip raw vegetables and eat.     strongServings: 1/strong  

************** LET S COOK IT RIGHT IN THE SHELL ****************** *********** COLD WATER METHOD PERFECT EVERY TIME *********** 1. Place eggs in saucepan and cover to depth of about 1 inch with cold water. Use small pan for 1 to 4 eggs. 2. Bring to boiling point, cove

Mix thoroughly beef, bread crumbs, onion, egg and seasonings. Shape into 16 meat balls. In a skillet, brown meat balls; pour off fat. Stir in soup, sour cream and water. Cover; cook over low heat for 20 minutes. Stir now and then. Serve with noodles. Randy Rigg  br

Pie Shell: Combine flour with salt.Cut in shortening until particles are pea size.Sprinkle with milk to make a stiff dough.Roll on lightly floured board or cloth to fit a 8" pie tin.Fold edge under and flute rim. Filling: Beat eggs,1 cup sour cream,sugar,vanilla,salt and nu

First, in a chilled bowl, whip the cream until almost stiff. Peel mangos and remove pits. Place in blender and whoosh. Fold the mango puree into whipped cream. Mix in sweetened, condensed milk. Spoon into desert dishes and then refrigerate for about 2 hours to set. Enjoy!

Wash and peel potatoes and cut into paper thin slices. Pat dry with towel. Cut onion into paper thin slices. Heat half of the bacon fat in a heavy frying pan and fill the pan with alternate layers of potatoes, onions, and cheese, finishing with potatoes. Sprinkle each layer

1 md onion chopped 1 TB oil 15 oz can stewed tomatoes 16 oz can black beans 1 ts oregano leaves 1 ts turmeric 1/2 ts garlic powder 1 1/2 c instant brown rice Stir onion in hot oil until tender (do not brown). Add tomatoes, beans (include liquid from b

Soak the tangerine peel in hot water until soft, then mince or finely chop it. Mix the minced beef with salt to taste, the sugar and the bicarbonate of soda. Set aside to marinate for 30 minutes. Add all the in~redients to the beef, apart For the dough. sift the flour and 4

* or more, to taste Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1". Bring to a boil, then reduce to a simmer. Cover partw

Soak the bread in cold water and squeeze dry. Add seasoning ingredients and melted butter and mix thoroughly. Add egg and the heart, liver and gizzard of the fowl which have been partially cooked and chopped fine. Use for stuffing fowl. Source: Pennsylvania Dutch Cook Book Fin

Batter: Sift flour, salt and baking powder together. Add water to beaten egg, than add to flour mixture and mix well. Set aside. Sandwich: Make a sandwich using turky first then Swiss cheese, and then ham. Cut sandwich into quarters using toothpicks to hold sandwich together. Di

Start by peeling all that garlic. Now bring a saucepan of water to boil. Once the water is boiling, turn off heat and drop garlic cloves into hot water. Let sit in water for 3 to 5 minutes. (Use the shorter time if you like a sharper raw garlic flavor; the longer time results in

Mix all ingredients and serve. More water can be added for a thinner, "dipping" sauce. Have a great weekend, go somewhere cool (not my a.c. free apartment :( , and Happy Summer Solstice, belatedly, From: Christina Hulbe <[email protected] state.ed

Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and so

1. Combine cornmeal, whole wheat or graham, and rye flours and salt. 2. Stir baking soda into water in a medium size bowl; add molasses. 3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine with molasses mixture. Stir liquids into dry ingredients until well m

SOURCE: Great Bread Machine Recipes by Norman a. Garrett, copyright 1992, ISBN 0 8069 8724 3. Formatted into MM by Ursula R. Taylor. Take one of your favorite breakfast cereals and make bread with it. It comes out with a wonderful nutty taste and great crunchy texture.

Cowpoke Pintos1 pound dried pinto beans, soaked overnight8 cups water12 ounces Coca Cola�1 (14 1/2 ounce) can whole tomatoes, undrained1 1/2 medium onions, chopped1/4 to 1/2 cup tomato based barbecue sauce2 to 3 slices slab bacon, chopped3 tablespoons chili po

Tin Can Raisin Bread6 empty 15 ounce cans, labels    removed and washed thoroughly1 pound raisins 2 cups boiling water 2 teaspoons baking soda 2 heaping tablespoons shortening2 eggs 2 cups granulated sugar 2 cups all purpose flour 1 teas

Butter Cream Frosting2 cups granulated sugar1/2 cup water3 eggs, beaten1 1/4 pounds unsalted butter, softened1/2 teaspoon vanilla extractSyrup: Place sugar and water in a saucepan. Bring to soft ball stage, 240 degrees F.Add butter and vanilla extract to the

Chinese Cashew Chicken Casserole1 to 2 tablespoons extra virgin olive oil2 pounds boneless, skinless chicken, mix of white and dark meat, chunked 1 cup celery, finely chopped 1 cup grated carrots 1/2 cup green bell pepper, finely chopped 1 tablespoon chopped fresh tar

Crown Roast of Lamb, Stuffed1/2 cup spicy brown prepared mustard1/2 teaspoon garlic powder18 rib crown roast of lamb (about 5 pound)1 tablespoon soy sauce1 teaspoon ground thyme1/2 teaspoon ground gingerCherry tomatoes or olives (for garnish)Combine mustard, soy sau

Lemon BarsuCrust/u2 cups all purpose flour1/2 cup confectioners` sugar1 cup (2 sticks) butter or margarine, softeneduFilling/u1 (14 ounce) can sweetened condensed milk4 large eggs2/3 cup lemon juice1 tablespoon all purpose flour1 teaspoon ba

Marshall Field`s Frango Mint Cookies1 cup margarine, softened1/2 cup confectioners` sugar1 teaspoon vanilla extract2 1/4 cups flour1/4 teaspoon salt1 cup chopped pecans (optional)1 cup Frango� Chocolate mints or Hershey`s KissesCream sugar and margarine; si

French Dip Sandwiches1 (3 to 4 pound) lean beef roast1/2 cup light soy sauce1 low sodium beef bouillon cube1 bay leaf3 to 4 whole peppercorns1 teaspoon dried rosemary, crushed1 teaspoon dried thyme1 teaspoon garlic powderHard rolls or sliced French bread/

Rainforest Cafe Caribe Coconut Chicken with Honey Mustard SauceWhere else can you dine within the rainforest, yet be minutes from a Disney adventure! The Rainforest Cafe operates two popular, theme restaurants at Walt Disney World.Serving size: 4 to61 1/2 pounds chicken breasts (bon

Amaretto Cream Puffs with Raspberry SauceuPuffs/u1/2 cup water1/4 cup butter, cut into pieces1/2 cup unsifted flour1 teaspoon granulated sugar2 eggsuFilling/u1 cup heavy cream4 teaspoons granulated sugar1/4 cup Amaretto liqueuruPure

Embassy Suites Alabama ShrimpPosted by GayleL at recipegoldmine.com 3/8/2002 11:05 pm /PPSource: wsfa.com Jesse Peplow, Executive Chef, Embassy Suites/PPOlive oilBR1 teaspoon mustard greensBR1 whole lemonBR1 teaspoon minced garlicBR4 ounces butterBR2 ounces white wine/PPSa

Orange ExtractThinly peel 1/2 navel orange with a vegetable peeler. Be sure you do not include any of the white part. Dice the peel and combine with 1/4 cup water and 1/4 cup vodka. Put Orange Extract into a clean glass jar and set aside to steep for at least 3 days. Store it anywhere, a

Round Steak Sizzler3/4 cup catsup1/2 cup Lea & Perrins� Worcestershire sauce1/3 cup vegetable oil1 teaspoon salt1 (3 pound) boneless beef round steakIn a small bowl, combine catsup, Lea & Perrins�, oil and salt. Place steak in a snug fitting bowl or doubled