Recipe By     : 

Serving Size  : 8    Preparation Time :0:00

Categories    : 

  Amount  Measure       Ingredient -- Preparation Method

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                        -------seasoning mix--------

   2      teaspoons     salt

   1 1/2  teaspoons     white pepper

   1      teaspoon      garlic powder

   1      teaspoon      dry mustard

   1      teaspoon      ground cayenne pepper

     1/2  teaspoon      black pepper

                        ------rice ingredients------

     1/4  cup           vegetable oil

   1      cup           chopped onions

   1      cup           chopped green bell peppers

     1/2  cup           pecan halves, dry roasted

     1/2  cup           raisins

   4      tablespoons   unsalted butter

   1 1/2  cups          uncooked rice (converted)

   3      cups          beef stock

   2      cups          chopped unpeeled apples

Combine the seasoning mix ingredients in a small bowl and set aside. In a 

2-quart saucepan, heat the oil over high heat until very hot, about 2 

minutes.  Add the onions and bell peppers; saute about 2 minutes, stirring 

occasionally.  Add the pecans (we ran out of pecans, so Lucy substituted 

hickory nuts - good!) and continue cooking for about 3 minutes, stirring 

occasionally.  Add the raisins and butter (these are added together so the 

raisins will absorb as much butter as possible).  Stir until butter is 

melted, then cook until raisins are plump, about 4 minutes, stirring 

occasionally.  Add the rice and seasoning mix and cook until rice starts 

looking frizzly (a bit like rice Krispies)  Chef Prudhomme recommended 

using converted rice.  Lucy used brown, long grain rice - super!.  This 

will require about 2 to 3 minutes, stirring almost constantly before the 

rice looks "frizzly". Stir in the stock, scraping pan bottom well, then 

stir in the apples. Cover pan and bring to boil; lower heat and simmer 

covered for 5 minutes.  Remove from heat and let sit, *COVERED*, until 

rice is tender and stock is absorbed, about 30 minutes.  (We cook the rice 

this slow way to let the flavors build to their maximum.)   Serve 

immediately, allowing about 3/4 cup per person.

Hearty Bean and Pasta Stew

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : Meatless                        Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method

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     3/4           cup  uncooked pasta shells

     1/4           cup  chopped green bell pepper

  1         tablespoon  chopped fresh basil

                        OR

  1           teaspoon  dried basil leaves

  1           teaspoon  Worcestershire sauce

  1              large  tomato -- coarsely chopped (1 cup)

  1              small  onion -- chopped (1/4 cup)

  1              clove  garlic -- finely chopped

  1       (15 ounce) can  kidney beans (15 to 16 ounce can) -- drained

  1       (14 1/2 ounce) can  ready-to-serve vegetable or chicken broth

  1       (8 ounce) can  garbanzo beans -- drained

Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring

occasionally; reduce heat. Cover and simmer about 15 minutes, stirring

occasionally, until pasta is tender.

"Meatless "Meatball" Pizza"

 Serving Size  : 6     Preparation Time :0:00

Categories    : Meatless                           

  Amount  Measure       Ingredient -- Preparation Method

              1    Italian bread shell or prepared pizza

                        crust (12 inches in diameter)

     3/4           cup  pizza sauce

                                  2  frozen soybean-based vegetable burgers -- thawed 

            1     tablespoon  grated Parmesan cheese

                   1/2    teaspoon  Italian seasoning -- crumbled

  2   tablespoons  sliced ripe olives

                              1     cup  shredded part-skim or regular Mozzarella

                        cheese (4 ounces)

                         1    cup  shredded Provolone cheese (4 ounces)  

Heat oven to 425º. Place bread shell on ungreased large cookie sheet.

Spread pizza sauce over bread shell. Mix burgers, Parmesan cheese and

Italian seasoning. Shape into 1/2-inch balls. 

Top pizza with burger balls and olives. Sprinkle with cheeses. Bake 18 to

20 minutes or until cheese is melted and light golden brown.

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                            "Amaretto Brownies"                               

Recipe By     :                                             

Serving Size  : 39    Preparation Time :0:00

  Categories    : Desserts                                

                       Amount  Measure       Ingredient -- Preparation Method

                              2/3    cup  blanched whole almonds -- toasted

                                        1    (8 ounce) package  semisweet baking chocolate

     1/3    cup  butter or margarine

     1 1/4   cups  all-purpose flour

   1     cup  sugar                      

  2   tablespoons  amaretto      

    1    teaspoon  baking powder

     1/2   teaspoon  salt                 

  2    eggs                             

                        Amaretto Frosting -- (recipe follows)        

  2    cups  powdered sugar

                                     3   tablespoons  butter or margarine -- softened

  1   tablespoon  amaretto

                             1    tablespoon  milk (1 to 2 tablespoons)

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Place 1/3

cup of the almonds in food processor. Cover and process, using quick

on-and-off motions, until almonds are ground; set aside. Chop remaining

1/3 cup almonds; reserve. 

Melt chocolate and butter in 3-quart saucepan over low heat, stirring

frequently; remove from heat. Stir in ground almonds and remaining

ingredients except Amaretto Frosting. Spread in pan. 

Bake 22 to 27 minutes or until toothpick inserted in center comes out

clean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.

Sprinkle with reserved chopped almonds. Cut into about 3 × 1-inch bars. 

AMARETTO FROSTING:

Mix all ingredients until smooth.

                                   "Zesty Shrimp Bites"                                          

Recipe By     :

Serving Size  : 60    Preparation Time :0:00

Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method

  6   uncooked manicotti shells

                                    1       (8 ounce) package  cream cheese -- softened

                                 1/2    cup  margarine, butter or spread -- softened

     1/2  cup  mayonnaise

                        OR                 

     1/2   cup  salad dressing

                  1/4    cup  sliced pimiento-stuffed olives

       1/2      teaspoon  red pepper sauce

                                                1/2    cup  sliced green onions -- including tops (5 medium)

                                                       1  (10 ounce) package  frozen cooked shrimp -- thawed, drained                                    and chopped Sliced green onions -- if desired

                        

Cook and drain manicotti as directed on package; pat dry. Place remaining

ingredients in food processor. Cover and process about 30 seconds or until

smooth. Fill manicotti with cream cheese mixture. Place in shallow

container. Cover tightly with plastic wrap and refrigerate about 2 hours

or until firm. 

Cut manicotti into about 1/2-inch slices. Arrange slices on serving plate.

Sprinkle with additional sliced green onions.