*  Exported from  MasterCook  *

                      Baked Polenta with Vegetables

Recipe By     : Amy Coleman - Home Cooking TV show
Serving Size  : 6    Preparation Time :0:00
Categories    : Onions                           Peppers
                Side Dishes                      Spinach
                Tomatoes                         Volume 2-4, Apr.'99

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   1                    tomato -- chopped
   1                    green pepper -- chopped
   1      large         onion -- chopped
   1      cup           fresh spinach -- chopped OR
   1      pkg.          frozen chopped spinach -- defrosted/well drain
   1      cup           yellow cornmeal
   3 1/4  cups          water
   3      tablespoons   olive oil
                        salt, pepper and garlic salt, basil -- to taste

Chop all vegetables. Combine cornmeal, water and olive oil in medium 
baking pan. Add chopped vegetables and seasonings. Bake 50-60 minutes 
uncovered. 

Serve as side dish with pork or Italian meal. 

Amy Coleman - Home Cooking TV show.
MC formatting and posted on FareShare 4-99 by bobbi744@acd.net 
ICQ# 12099532

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NOTES : This was very easy and delicious.

                     *  Exported from  MasterCook  *

                 Baked Vegetable, Rice, and Noodle Pilaf

Recipe By     : JUDI M. PHELPS
Serving Size  : 4    Preparation Time :0:00
Categories    : Cheese                           Mushrooms
                Onions                           Peas/Pea Pods
                Peppers                          Rice
                Side Dishes                      Vegetables
                Volume 2-4, Apr.'99              Pasta/Noodles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   2      ts            Olive oil
   1                    Onion -- finely chopped
   1                    Green ball pepper -- cut into
                        - 1/2-inch squares
     1/2  lb            Mushrooms -- thinly sliced
   3      oz            Vermicelli noodles -- broken
                        - into 2-inch lengths
   1      c             Long-grain rice
   2 1/2  c             Reduced-sodium vegetable
                        Broth
     1/3  c             Fresh dill -- snipped
     1/2  t             Salt
   1      c             Frozen peas
   2      tb            Almonds -- sliced
     3/4  c             (3 oz) Cheddar cheese -- shredded

  Preheat the oven to 350 degrees F.  In a nonstick Dutch oven or
  flame-proof casserole, heat the oil until hot but not smoking over
  medium heat.  Add the onion and cook, stirring frequently, until
  softened, about 7 minutes.  Add the ball pepper and mushrooms and
  cook, stirring frequently, until the pepper is crisp-tender, about 4
  minutes.

  Increase the heat to high, add the vermicelli and rice, stirring
  until coated.  Add the broth, dill, salt, and 1 cup of water and
  bring to a boil.  Cover and transfer to the oven.  Bake for about 17
  minutes, or until the rice and noodles are tender.  Stir in the peas,
  almonds, and Cheddar; cover, return to the oven, and bake for about
  5 minutes, or until the cheese is melted and the peas are heated
  through.

  Makes 4 servings.

  Each serving contains:  12 g fat, 456 calories, 70 g carbohydrate,
  17 g protein, 22 mg cholesterol, 613 mg sodium

  Source:  Meatless Main Dishes, Time Life Books
  Posted on FareShare 4-99 by Judi Mae Phelps  jphelps@slip.net 
  or jphelps@best.com 

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                     *  Exported from  MasterCook  *

                           Barley Soup with Ham

Recipe By     : WASHINGTON POST
Serving Size  : 5    Preparation Time :0:00
Categories    : Carrots                          Ham
                Mushrooms                        Onions
                Volume 2-4, Apr.'99              Grains
                Soups,Stocks & Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   3      tb            Vegetable oil
   1                    Onion, chopped
   2                    Garlic cloves, chopped
   2                    Carrots, diced
   2      Ribs          celery, diced
     3/4  c             Pearl barley
   6      c             Chicken broth
   1      sm            Imported bay leaf
     1/4  t             Ground allspice
     1/2  c             Diced smoked ham
   3      tb            Unsalted butter
     1/3  lb            Fresh mushrooms, trimmed and -- chopped
   3      ts            Lemon juice
   1      tb            Fresh parsley leaves, minced

  Put the oil and onion in a soup kettle, set over low heat, and cook
  until the onions are softened, about 5 minutes.  Raise heat to
  medium, stir in the garlic and carrots, and stir-cook for one minute.
  Add the celery and stir-cook for a minute.  Add the barley, broth, bay
  leaf, and allspice. Bring to the boil, skimming the top of the soup
  as necessary. Simmer, covered, for about one hour, or until the
  barley is tender.  (The soup may be prepared in advance to this
  point.)

  Stir the ham into the piping hot soup and let simmer while you
  prepare the mushrooms.  Heat the butter in a small skillet, add the
  mushrooms and lemon juice, and stir-cook for 2 to 3 minutes.  Stir in
  the parsley. Add the mushroom mixture to the soup and simmer for 5
  minutes longer. Discard the bay leaf.  Season the soup with salt and
  freshly- ground pepper to taste. Ladle into warmed bowls and serve
  immediately.

  Makes 5 servings.

  [WASHINGTON POST  Jan 11, 1989] Posted by Fred Peters.
  Posted to FareShare 4-99 by bobbi744@acd.net ICQ# 12099532 

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NOTES : Bobbie's Notes:

       This was delicious! I did not cook the mushrooms in butter and 
       lemon juice, but simply added the mushrooms with the ham and added 
       only about 1 tsp. butter. I also used only 1 T. oil to cut 
       the fat. I used Quick Barley so only added that 10 minutes before 
       serving.

                    *  Exported from  MasterCook  *

                BBQ Salmon With Sesame Slaw - Regina Foods

Recipe By     : Master Chef Thomas Catherall
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Cabbage
                Fish - Salmon                    Main Dishes
                Peppers                          Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

   4      serv          salmon -- (up to 6),grilled
                        ***BBQ SAUCE***
     1/2  cup           ketchup
     1/2  cup           Regina Red Wine Vinegar
   2      tablespoons   chili powder
     1/4  cup           brown sugar
   2      tablespoons   honey
   1      teaspoon      cumin
   1      teaspoon      hot sauce
   1      ounce         worchestershire sauce
   1      teaspoon      curry powder
   4                    Roma tomatoes -- chopped
   1                    red onion -- diced
   1      ounce         roasted garlic from jar
   1                    orange -- diced
                        ***SESAME Slaw***
   2      pounds        green cabbage -- (head)
   2      cups          ReginaŽ White Wine Vinegar
   1      cup           water
   3      ounces        lime juice
   3      tablespoons   sesame oil
     1/2  cup           sugar
   1                    red
   1                    green pepper
   1                    yellow pepper

BBQ sauce instructions: In sauce pot, mix well first nine ingredients. 
Add garlic, onion and tomatoes.  Bring to a boil, lower heat and simmer
for 30-40 minutes.  Strain and puree mixture in blender until smooth.

Sesame Claw instructions: Slice cabbage and bell peppers and set aside
in large mixing bowl.  In medium sauce pan, bring to a boil the vinegar,
water, lime juice and sesame oil.  Remove from heat.  Pour hot mixture
over cabbage and peppers.  Cover for 1 hour.  Serve with BBQ sauce over
grilled salmon steaks, chicken breasts or beef filets.

SOURCE: ReginaŽ Vinegars B & G Foods, Inc.
Recipe found at http://www.culinary.net
Posted to FareShare 4/99 by JoAnn Pellegrino

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