Benihana's Fried Rice

1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper

Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside.
Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir.
Salt and pepper to taste.

http://recipecircus.com/recipes/DollyJ/CHINESE/Benihana39s_Fried_Rice.html

Abby's Super Zucchini Loaf

3 zucchinis
1 1/4 teaspoons salt
2 1/4 cups sifted unbleached all-purpose flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
3 eggs
1 1/3 cups white sugar
1 cup vegetable oil
2 1/2 teaspoons vanilla extract
1 1/2 cups chopped walnuts
1 cup golden raisins

1 Soak raisins in warm water for 30 minutes. Drain thoroughly in a colander or strainer; set aside.
2 Clean the zucchini and trim off the ends. Do not peel. Shred with a medium sized shredder. You should have about 4 cups when finished. Sprinkle the zucchini with 1 teaspoon of the salt and place on a plate. Mix it with your hands to evenly distribute the salt. Place a heavy saucepan on top of the zucchini and allow it to sit for 20 minutes to purge itself of liquid.
3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans and set aside.
4 Set aside 2 tablespoons of the flour. Sift together the remaining flour, soda, spices, and remaining 1/4 teaspoon salt.
5 Beat eggs on medium speed for about 3 minutes. Add the sugar, a little at a time and beat for a good 5 minutes. The mixture should be light in color and thick. While beating, slowly pour in the oil.
6 Empty the zucchini into a colander and squeeze to release the juices.
7 Add the vanilla to the beating eggs and then add in the zucchini. Add the dry ingredients, a little at a time and mix just until the dry ingredients are mixed in. Do not overmix.
8 In a small bowl combine the remaining 2 tablespoons flour, nuts, and drained raisins, and mix together to coat. Fold into the batter. Pour into the prepared pans.
9 Bake at 350 degrees F (175 degrees C) about 1 hour or until a toothpick comes out clean. Remove to a rack to cool for 10 minutes. Remove from pans and cool on a rack completely.

http://recipecircus.com/recipes/DollyJ/BREAD/Abby39s_Super_Zucchini_Loaf.html

Beef Tenderloin with Tarragon Mayonnaise

1/8 c. olive oil
1 11/4 pound. tenderloin
1 Shallot,finely minced
1/6 c. white wine vinegar
1/8 cup dried tarragon
1/4t. salt
ground peppere
1 egg yolk
11/2 t. Dijon
1/2 t. white wine vinegar
2/3 c. canola oil

Roast tenderloin at 400F about 35 minutes, test for doneness. 125F, below rare. Chill. Cut on diagonal into 1/4inch slices. Serve with toothpicks and pass sauce.

Combine Shallot, 1/6 cup vin. tarragon, salt and pepper in a small non-aluminum saucepan and simmmer till vinegar is reduced by half and tarragon is softened, about 5 min.
Cool slightly. Combine yolk, mustard, vinegar and 2 Tbs oil; whip until mixture begins to thicken. With processor, blender or mixer runnigh, slowly pour remaining oil in a thin stream (will thicken) and add tarragon mixture.
Blend quickly. Taste and adjust seasoning. Chill before serving.

http://recipecircus.com/recipes/Bonnie/APPETIZERS/Beef_Tenderloin_with_Tarragon_mayonnaise.html

Escalloped Potatoes

6 cups potatoes, raw, sliced thin
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated

For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/Escalloped_Potatoes_.html

PIZZA ROLLS

1 lb. ground beef
1/4 cup finely chopped onions
1 clove garlic, minced
1/2 cup thick tomato sauce
1/2 tsp. basil or oregano
1/2 tsp. salt
1/2 tsp. pepper

2 Italian rolls (about 6 inches long)
3/4 cup mozzarella cheese

Combine beef, onion, garlic in a 1-quart glass dish. cover. Microwave HIGH for 7 1/2 to 9 minutes until beef browns. stir twice. Drain off fat. Stir in tomato sauce, oregano or basil, salt and pepper.
Split rolls in half lenghtwise. Spoon beef on each roll half. Top with cheese. Microwave, uncovered, at
LOW & DEFROST for 11 to 12 1/2 minutes, or until cheese melts and sandwich is hot.
These can be made ahead of time and put in the frig. When you are ready to eat, just heat up what you want and save the rest for later.

http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/PIZZA_ROLLS.html

EXTRA EASY LASAGNA

3/4 lb. ground beef
3 c. spaghetti sauce
15 oz. Ricotta or cottage cheese
2 c. shredded Mozzarella
8 uncooked lasagna noodles
1/4 C. water

Brown and drain ground beef, add spaghetti sauce and heat through. In a 9 X 13 pan spread 1 1/2 c. of meat mixture, and top with four uncooked noodles. Half the Ricotta cheese and half the Mozzarella. Repeat layers, top remaining meat. Slowly pour water around the inside edges of baking dish and cover tightly with foil.
Bake at 375 for 45 minutes. Uncover; bake 10 minutes more. Let stand for 10 minutes before serving.

http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/EXTRA_EASY_LASAGNA.html

Momma's Salmon Croquettes

2 cans boned salmon, drained and flaked
salt and pepper
2 eggs, beaten
1/2 C buttermilk
1/2 C flour
1/4 t baking soda

Mix soda and milk. Set aside. In medium mixing bowl, stir together fish, eggs, seasonings and flour. Blend in milk. Drop batter from spoon into 2 inches oil. Fry til golden brown, turning once.

These croquettes are patty shaped, not the round ones you are probably used to. Really good with rice and peas.

http://recipecircus.com/recipes/vishusvi/FISHandSEAFOOD/Momma39s_Salmon_Croquettes.html

Shipwreck Stew

1 can kidney beans
1 onion, sliced
1 lb. ground beef
1/4 C rice
salt and pepper
1 t chili powder
3 cups potatoes, diced
1 cup celery, diced
1 can tomato sauce
1/2 can water
1 T worcestershire sauce

Shape beef into patties. Layer onion, beef, rice, potatoes, celery, and beans in pressure cooker. Mix tomato sauce with water and seasonings and pour into cooker. Pressure cook 20 minutes or bake in cassarole at 350 for 1 hour.

http://recipecircus.com/recipes/vishusvi/PRESSURECOOKER/Shipwreck_Stew.html

Grandmomma's Apple Meatloaf

2 1/2 lbs. ground beef
2 cups tart apples, chopped (do not peel)
3 eggs
1 1/2 cups bread crumbs
2 t salt
1 can tomato soup
2 T dijonaisse mustard (french's)
1 large onion, chopped
1 can mushroom soup

Combine all ingredients but soups. Mix soups. Pour half in meat mixture. Place in loafpan. Pour other half of soup mixture over meat. Bake 1 hour and 15 minutes at 350

http://recipecircus.com/recipes/vishusvi/MEATS/Grandmomma39s_Apple_Meatloaf.html

Patti's Green Rice

1 lb. ground beef
2 cups rice
1 can B&B mushrooms
1 pckg. frozen broccoli
8 oz. jar cheese whiz

Brown meat in skillet. Cook rice and broccoli separately. Combine all ingredients and bake in casserole at 375 for 15 minutes.

http://recipecircus.com/recipes/vishusvi/CASSEROLES/Patti39s_Green_Rice.html

Pancakes from International House of Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.

http://www.geocities.com/cndbanks/PancakesfromInternationalHouseofPancakes.html

White Russian Casserole

10 Maine potatoes
2 lg onions, sliced
2 c chopped cabbage
2 c chopped cauliflower
1 lg can white kidney beans
8 c garlic, crushed
1/4 c chopped dill
2 T light cream cheese
4 T plain yogurt
1/4 c plain soymilk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 T sesame seeds
canola oil
paprika, salt & pepper

Boil or microwave the potatoes till nearly done.
When cool enough, remove the skins

Fry the sliced onions in a little oil till soft
Add the chopped cabbage, the chopped cauliflower, and
6 cloves of the crushed garlic, and fry till the cabbage
and cauliflower are just tender.

Melt the cream creese, and add to it the soymilk, yogurt
and dill. Mix together, and add to the vegetable mixture.

Drain and rinse the white beans, and add to the vegetable
mixture. mix thoroughly, and add salt & pepper to taste.

Slice the potatoes into rounds, and put half the slices on
the bottom of an oiled baking dish.
Fill with the mixture.
Fry or microwave the fakin' bakin
Cover with the remianing potatoes

Mix the remaining 2 cloves of criushed garlic with a little
bit of oil and spead over the potatoes.
Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the sesame seeds
Bake a few minutes more.
Serve immediately.

Variations: Use basil or cilantro instead of dill.

Pork-Sweet Potato Skillet

4 (about 1 pound) thin-cut pork chops
1 cup apple juice
1 medium onion, cut in 1/4-inch slices
1 tablesppon flour
1/8 teaspoon ground allspice
1/8 teaspoon salt
17-ounce can sweet potatoes, vacuum-packed

Preparation

Trim fat from chops. Brown on both sides in hot frypan. Add 3/4 cup of the
apple juice. Top with onion slices. Cover and cook 5 minutes at reduced heat.
Mix flour and seasonings. Stir into remaining 1/4 cup apple juice and then mix
into liquid in pan. Arrange sweet potatoes around and over chops. Spoon sauce
over potatoes. Cover and cook about 10 minutes longer, until potatoes are hot
and chops are done.

Cream Cheese Mints

1 3-oz pkg cream cheese at room temperature.
4 drops food coloring
(mint - green, lemon - yellow, strawberry - pink)
1 tsp flavoring extract as above
1 T milk

Stir the above together until well mixed then add 1 lb confectioner's sugar

Mix all the sugar into the cream cheese mixture, kneading it with your hands.
When completely mixed, roll into a large sausage. Break off small amounts and
roll into balls, about 1" diameter.

Place balls on waxed paper, and press flat with fork dipped in confectioner's
sugar. Let dry until tops are just dry, then flip and dry out underside.
Store in airtight container so they don't dry out any further.

Yields 80-90 mints.

- Marcia

Ancient Greek Mullet

6 mullet fish
5 tablespoons mixed fresh herbs
3 tablespoons olive oil
1 lemon
salt
pepper

Mix herbs and oil,salt & pepper + juice of half a lemon.
Spread on belly and outside of fish.
Line grill pan with foil and place the fish on this under the grill.
Grill for 4-10 mins sprinkling with juice from remaining half lemon(during grilling time).
Grill until golden brown.
Serve with fresh brown bread and salad.

- Chef #nor

Agurlce Salat or Medieval Cucumber Salad

4 cucumber, peeled and sliced thin
2 tablespoons salt

Marinade
1/2 cup water
5 tablespoons white vinegar
1 tablespoon sugar
2 tablespoons dill weed
1 tablespoon white pepper

Place your thin sliced cucumbers on a baking pan in a single layer and sprinkle the salt evenly over all the cucumber slices.
Place another pan on top of the pan of cucumbers to press out the natural juices of the cucumbers, adding a heavy bowl if needed for weight.
Press at least 6 hours or over night!
In the morning drain the liquid and toss the cucumbers into the marinade
Place in a refrigerator and marinade for 2 hours then serve and enjoy!

- Recipe Baroness

Medieval Fine Cakes

6 cups soft butter
1 1/2 teaspoons salt
3 cups granulated sugar
1/2 tablespoon cinnamon
12 cups unbleached flour

Cream together the sugar, salt, and butter.
Mix together the cinnamon and flour. Add this to the creamed mixture. Mix in water, as needed, to make the dough manageable.
Press dough into 2-3 baking sheets lined with baking parchment; prick all over with a fork at regular intervals.
Bake at 325 degrees F for 30 minutes; cut into 100 squares.

Authentic Navajo Indian Fry Bread (Taco Bread)

2 cups oil (for frying)
4 cups all-purpose flour
3 tablespoons baking powder
2 tablespoons salt
2 1/2 cups warm milk (more or less)

In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top. Mix together dry ingredients in a large bowl; *see note about salt. Gradually add warm milk and mix to make a soft dough. When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes. Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch. Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown. Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying). You can make larger flats; just make sure they're no thicker than 1/4" and fry one at a time.

Radish Salad

3-4 bunches of radishes
1 hard boiled egg
2-3 tablespoons sour cream
salt

Wash and thinly slice the radishes. Sieve the yolk and mix with sour cream; pour onto the radishes. Add thinly sliced egg white, salt and mix well.

Calabazitas

1 cup water
5 cups sliced Mexican squash
1/2 cup diced onion
1/2 cup diced tomato
dash of salt and pepper
8-ounce can whole kernel sweet white corn
1 cup low-fat cheese

Pour one cup of water into a two quart pot. Add Mexican squash, onion, tomato, salt and pepper. Cover and bring to a boil. When squash is tender, turn off heat. Drain excess water. Mix in corn and cheese. Cover and put on low heat for 2 minutes so cheese can melt.

Yield: 6 servings.