Hot Food & Recipes

Servings: 1 Servings
Category: Stuffings
Ingredients

• 6 Apples;pared and diced
• 1 c Raisins
• 1 ts Cinnamon
• 1/8 ts Nutmeg
• 1 ts Salt
• 12 sl Dry bread;cubed
• 1/2 c Sugar
• 1 ts Seasoning salt

Directions
Combine all ingredients, blend in enough hot water to moisten well. Use with poultry,pork,turkey or chicken. Zona Kay Bunger,Home Economics Teacher,Woodland,Wash. Recipe by: Favorite Recipes of America 1968 Posted to recipelu-digest Volume 01 Number 293 by ctlindab@mail1.nai.net on Nov 23, 1997

Servings: 16 Servings
Category: Stuffing | Fruits | Vegetables | Diabetic | Holiday
Ingredients

• 1/4 c Vegetable Oil 1 md Onion 2 Celery Stalks, chopped 2 Apples, cored
• and chopped 16 Prunes, snipped into pieces 1 c Water 10 sl Whole Wheat
• Bread Cubes, fresh (6 cups) 1 ts Dried Sage, crushed 1/4 ts Ground Cinnamon
• Combine the oil, onion, celery and apples in a large skillet. Saute for
• about 10 minutes, or until the vegetables are tender. Remove from the heat.
• Add the remaining ingredients. Toss gently to mix well. Use to stuff a 12-
• to 18-pound turkey or spoon the stuffing mixture into an oiled 2-quart
• baking dish. When baking the stuffing in a casserole, cover and bake in a
• 325k-degree oven for about 1 hour.
• ~End Recipe Export- “Then to the spicy nut-brown ale.” – Milton
• ___ Blue Wave/QWK v2.12
• ~– TMail v1.31.3
• From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Directions
—– ———- Recipe via Meal-Master ™ v8.05 Title: Apple and Raisin Bread Pudding Categories: None Yield: 1 Servings 4 c French bread; cut in cubes 1 1/2 c Apples; green or red -delicious, or a mixture 1/2 c Raisins 1 1/2 c Skim milk 3 Egg Beaters Real Egg -Product;, (3/4 cup) 3/4 c Sugar;, (or 1/2 cup sugar + -3 packets Sweet ‘n Low) 2 tb Liquid Butter Buds 1 ts Vanilla extract 1/2 ts Cinnamon 1/4 ts Nutmeg In a 2 quart casserole that has been sprayed with a non-fat cooking spray, combine bread cubes, apples, and raisins; set aside. Combine milk, Egg Beaters, sugar, liquid Butter Buds, vanilla, cinnamon, and nutmeg; pour over bread mixture. Bake 350 degrees for 45 – 50 minutes or until knife inserted in center comes out clean. Serve warm with Dream Whip or non-fat frozen yogurt on top, if desired. Calories per serving: 108 (all sugar version) Calories per serving: 96 (1/2 Sweet ‘n Low Source: Butter Busters Cookbook Posted to recipelu-digest Volume 01 Number 524 by “Noreen Welsh” on Jan 14, 1998

Servings: 4 Servings
Category: Stuffings
Ingredients

• 2 c Chopped Granny Smith apples;
• -(1 lg. apple)
• 1 1/2 c Sliced almonds
• 3/4 c Chopped onion
• 3/4 c Chopped celery
• 4 tb Margarine

Directions
Put all ingredients above in pan and saute. Stir in 1 teaspoon cinnamon, 1/2 teaspoon poultry seasoning, 1/4 teaspoon salt, and toss with 6 cups of bread cubes. Then add 1 cup raisins, 1 beaten egg, and 1/2 cup cider or apple juice. Put in greased 9×5 inch loaf pan. Bake at 350 degrees for 30 minutes. Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland on Feb 16, 1998

Servings: 1 Servings
Category: Stuffings
Ingredients

• 6 Strips bacon;diced
• 1/2 c Mushrooms
• 2 c Stale bread cubes
• 1 tb Grated onion
• 2 tb Lemon juice
• 1 tb Parsley
• 1 ts Sage
• 1 c Diced shrimp; optional
• 1/2 ts Salt
• 1/8 ts Pepper
• 1 Egg

Directions
Cook bacon until almost crisp. Saute mushrooms slightly in bacon drippings. Add bacon and bread crumbs; stir over low heat until brown. Add remaining ingredients. Mrs.Cheryl Lewis, Eufaula, Ala. Food Fair Recipe by: Favorite Recipes of America 1968 Posted to recipelu-digest Volume 01 Number 293 by ctlindab@mail1.nai.net on Nov 23, 1997

Servings: 1 Servings
Category: Stuffings
Ingredients

• 10 sl Wholewheat bread
• 1 md Onion; grated
• 1 ts Sage
• Salt; to taste
• 2 Eggs; beaten
• 2 tb Lemon juice
• 2 tb Butter

Directions
Dry bread in oven, but do not brown. Roll into fine crumbs and moisten with 1 cup water. Add grated onion, sage, salt and beaten eggs. Boil 2 cups water and lemon juice. Add butter. Put dressing in baking dish and pour hot broth over it. Bake covered at 375 for 30 to 40 minutes. YIELD: 6 servings Mildred Wise Howe, Dillwyn, Va. Recipe by: Favorite Recipes of America 1968 Posted to recipelu-digest Volume 01 Number 293 by ctlindab@mail1.nai.net on Nov 23, 1997

Servings: 1 Servings
Category: Stuffing | Breads | Apples
Ingredients

• 5 tb Butter
• 1 c Onion, diced
• 2 c Bread, crumbs
• 2 Pippin apples; chopped
• 1 c White wine
• 2 tb Lemon juice
• 1/4 ts Nutmeg
• 1/4 ts Allspice
• 1 c Almonds; chopped

Directions
In frying pan, melt butter and saute onions until they are clear. In a bowl, combine the bread crumbs with the onion mix. Add apples and wine. Return to pan and cook 5 minutes longer. Add the remaining ingredients Stuff into turkey neck and body cavities. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Stuffing | Chicken | Family
Ingredients

• 1/2 c Maui onion; chopped
• 1/2 c Celery; chopped
• 2 tb Butter
• 2 c Cooked rice
• 2 c Chicken broth
• 8 1/2 oz Crushed pineapple; drained

Directions
In a medium-sized skillet, cook and stir onion and celery in butter until onion is tender. Stir in chicken broth and rice. Heat to boiling. Cover. Remove from heat. After 10 minutes, uncover, and stir in pineapple. Use as a stuffing for Cornish game hens or chicken. Recipe by: Bonnie Kaleialoha Posted to TNT – Prodigy’s Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Nov 16, 1997

Servings: 8 Servings
Category: Stuffings | Nuts | Sausages | Poultry
Ingredients

• 1 lb Fresh chestnuts
• 2 c Chicken stock
• 1/2 lb Breakfast-style or sweet
• -Italian sausage
• 8 tb Butter
• 3 Stalks celery, finely
• -chopped
• 2 oz Prosciutto ham, finely
• -chopped
• 2 c Bread cubes, lightly toasted
• -on a baking sheet
• -in the oven
• -Salt and freshly ground
• -black pepper, to taste

Directions
Peel the chestnuts and cut each into quarters. Gently simmer the chestnuts in the stock in a saucepan over medium heat for 10 minutes, or until tender. Crumble the sausage and brown it in a frying pan over medium heat. Transfer the sausage to a colander to drain off the fat. Melt the butter in the sausage pan. Cook the celery over low heat for 5 minutes, or until tender, adding the ham after 3 minutes. Stir in the bread cubes, cooked sausage, cooked chestnuts, half of the stock, and salt and pepper to taste. Add stock as necessary; the stuffing should be moist but not soggy. Spoon the stuffing into a buttered baking dish; cover with foil and bake in a 350F oven for 15 minutes, or until thoroughly heated. Alternatively, spoon the stuffing into the cavity of a capon or turkey. Nutrient Value per Serving: 321 Calories, 14 g Fat, 6 g Saturated Fat, 12 g Protein, 36 g Carbohydrate, 34 mg Cholesterol, 572 mg Sodium. [The Washington Post; January 9, 1991] From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Stuffed | Potatoes
Ingredients

• 4 md Potatoes
• Butter
• 1/2 c Shredded Cheese; Such As
• -Cheddar,, Mozzarella, Gouda
• 1/2 c Cream Cheese With Chives
• 1/8 ts Pepper
• 2 tb Milk
• 2 tb Snipped Chives

Directions
Scrub potatoes and rub with butter and prick potato with a fork. (for moist skins, skip the shortening rub.) Prick the potatoes and wrap each in foil. Bake the potatoes at 425 for 40-60 minutes until tender. Cut a length – ~wise slice from the top of each baked potato; discard skin from slice and place pulp in a bowl. Gently scoop out each potato, leaving a thin shell. Add the pulp to the bowl. With an electric mixer on low speed or a potato masher, beat or mash potato pulp. Add cheese, cream cheese , and pepper. Beat till smooth. If neccesary, stir in 1-2 tablespoons milk to make potatoes of desired consistency. Stir in chives. Spoon potato mixture into potato shells. Place in a 2 quart square baking dish. Bake uncovered in a 425 oven for 20 – - 30 minutes or till light brown. TO MAKE AHEAD Prepare and stuff the potatoes as directed. Wrap each of the potatoes in heavy-duty foil or place potatoes in a freezer contatiner. Seal tightly, label, and freeze for up to 3 months. To reheat unwrap frozen potatoes. Bake in a 375 oven about 45 minutes or till heated through. Posted to TNT Recipes Digest by jaclyn@itexas.net (Jack Dickson) on Mar 5, 1998

Servings: 8 Servings
Category: Stuffing | Beans/peas
Ingredients

• 1/2 c Anasazi beans; soaked
• -overnight
• 1/2 c Brown rice
• 1/2 c Wild rice
• 4 c Water
• 1 lb Zucchini squash; (1 large)
• Reserved seeds and pulp
• 5 Dates
• 1 Stalk celery
• Parsley
• 1 sm Italian zucchini
• 1 Carrot
• 1 Green onion
• 1 Roma tomato
• 1 tb Curry powder
• 1/4 ts Mace
• 1 ts Honey
• 1/8 ts Cinnamon; or more
• Salt and pepper; to taste
• 1/2 c Monterey jack cheese; grated

Directions
1> Cook the Rice and Beans together in the water (bring to a boil; cover, reduce heat, simmer 35-45 mins). Stir occasionally and add water as neeeded. Meanwhile… 2> Cut the ends off the zucchini; cut in half lengthwise. Scoop out the seeds and pulp, chop and transfer to a medium mixing bowl. 3> Cut, chop or dice the other vegetables to a coarse slaw. Check the refrigerator for odds and ends.You might add some apple; a leek instead of the spring onion. Skip the tomato and add red bell pepper for color. Crunchy jicama or the bite of a radish — be creative. 4> Mix the spices together in a separate bowl and toss HALF the blend with the vegetable slaw. Add the rice and beans to this mixture and stir to blend. Taste, adjust with salt and pepper. 5> Prepare an oblong baking pan (line with foil, or spray). Mound the stuffing into each zucchini “boat.” Extra stuffing can be scattered between the boats; this ‘extra’ may need water during baking. Sprinkle with grated cheese. Sprinkle top with the remaining HALF of the spices (a sifter works well). BAKE 350F for 30 minutes. Turn off heat and cover. Go to the party. Keep it warm but don’t overcook: the big zucchini is hollowed out yet what pulp remains should be firm. Pat’s note: I think the foil was necessary not just to keep the dish warm but to retain moisture. Posted to MC-Recipe Digest V1 #176 Date: Tue, 30 Jul 1996 18:09:47 -0700 (PDT) From: PatH NOTES : Subtitle: The Really Big Zucchini Chuck Made for Ann’s Graduation The zucchini was large enough to be seeded and cored with an ice-cream scoop. Anasazis are in the white bean family; they’re small, speckled (red and white) and meaty. Substitute pintos or pinks (for color) or and bean (for protein).