Five Star Recipe Blog

5 servings
1 cn White hominy,drained(29oz)
1/4 c Onion,chopped
1/4 c Pimientos,whole,drained
2 tb Butter or margarine
2 tb Flour,all-purpose
1 ts Salt
1 c Milk
1 c Cheddar cheese,grated

1. Combine hominy, onion and pimientos in a greased 1 1/2-quart
casserole. 2. Blend butter, flour and salt in a saucepan; stir in
milk. 3. Cook milk mixture, stirring constantly, until mixture
bubbles and thickens. 4. Stir in cheese; heat until cheese is melted.
5. Pour over hominy; bake in preheated 350\’F. oven 20 minutes.

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7 Servings
1 ea Tin Spam
2 ea Eggs; hard-boiled
1/4 sm Onion
2 ea To 4 Habaneros; de-seeded,
-de-stemmed, any color or
-heat, as you like! I use
-the red for color
-enhancement

MMMMM———————-ALSO ADDED LATER—————————
1/4 c Crushed pineapple
x Salad dressing,
(NOT mayonnaise), or
Aoli; (greek-style garlic/
-egg/olive oil mayonnaise)

Chop Spam (after pouring off the slime), onions, eggs and Habaneros
in a blender, food processor, Spam, -uh I mean- Meat grinder. I
recommend fine/puree or when Spam is unrecognizeable.

Mix in the Pineapple (can use small chunks for crunchiness, or sweet
pickle relish for those who don’t care for pineapple).

Add Salad Dressing until a smooth consistency is reached (aoli can be
used for those who like a hint of garlic).

Eat as dip, (serves more people), or as a center piece in a bed of
lettuce (serves two Texans)* or perhaps serve with a Tuna Salad
version and see which one receives the greater number of ..umm..
remarks.

Serves 6-8 (or two Texans*)

Greetings, Chile-Craniates: Dan and Dave Anderson have met the minimum
posting requirement threshold and thus, opened Spamdora’s Box. I
would not necessarily say that this pink palate plaster qualifies as
“animals I have et”, but rather the Trial by Torture for the
Gastro-Intestinal Team Olympics. I received a few suggestions and
recipe improvements after I posted this originally: Crazy Coyote
recommended Champagne, (not from the Spam Can, but in a more romantic
setting) and a shift to the green-side of the epicurian equation with
the use of the pickle-relish in lieu of the Luau Pineapple approach.
Luis “Burnin’ Love” Ayala thought that with a few additional spices,
that it would resemble Mexican Mortadela, and that I should “can it”.
I have to agree that anything would improve the ..er.. unique
texture, and await further revisionary opinions from y’all. May the
TCS, the reverends Cardinal Begg and holeyniss Rael, and untold
lurkers of ChileMundo witness that: I hereby submit, for the Spirit
Of the Season, and my remaining 0.39 penance points for mentioning
the _S_ word without a proper Chile fix: (the above recipe).

Bony Appetite Y’all! ;^)

Bob “docpepr” Opersteny docpepr@interconnect.net

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24 Servings
6.00 Phyllo pastry sheets
Melted butter; for brushing
=== SUGGESTED FILLINGS ===
Shrimp; feta and dill
Tabbouleh
Yogurt with cucumbers and
-mint

Preheat oven to 375 degrees. Stack phyllo sheets and cut into 3-inch
squares. Butter 24 gem tins. Arrange one square in a tin, brush with
melted butter and top with another square, slightly overlapping.
Brush with butter and top with a third square, again slightly
overlapping. Brush top square with butter and gently push phyllo
sheets into tin, forming cases. Continue to make phyllo cases with
remaining squares. Bake in the oven for 10 to 12 minutes, or until
golden. Let cool in the tins for 10 minutes and transfer to racks to
cool completely. Fill cases and serve. This recipe yields 24 cases.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-D046 broadcast 04-04-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

10-06-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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4 servings
1 lb Potatoes
— (weighed after peeling)
8 oz Peeled onions
6 oz Finely grated Cheddar cheese
Salt and pepper
1/2 pt Milk
1 ts Marmite
1 oz Chopped, unsalted nuts
1/4 ts Paprika

1. Cut potatoes into very thin sices.

2. Slice onions thinly and separate into rings.

3. Fill a 3- to 3-1/2 pint greased heatproof dish with alternate
layers of potatoes, onion rings and cheese. Begin and end with a
layer of potatoes and sprinkle salt and pepper lightly between layers.

4. Heat milk until hot, add Marmite and stir until dissolved.

5. Pour into dish over vegetables and cheese.

6. Sprinkle with nuts and paprika then cover with lid or aluminium
foil.

7. Cook in centre of moderate oven (350 F or Gas No. 4) for 1-1/2
hours. Uncover and continue to cook for a further half hour or until
potatoes are tender.

8. Serve hot.

From: The Marmite Guide to better cooking - by Sonia Allison Copyright
Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias

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I’m a makers Mark ambassador and I received this recipe for Makers Mark Watermelon Mint Julep in my e-mail today and thought I would share it.

2 oz. watermelon puree
1 oz. Maker’s Mark Bourbon
1 oz. citrus simple syrup
(Combine 1 cup mint leaves, 1 cup water, 1 cup sugar and 1/2 cup of lemon juice.
Boil until sugar is dissolved.)
1/2 oz. peach schnapps
Mint sprig for garnish

In a cocktail shaker, combine watermelon puree, Maker’s Mark, simple syrup and peach schnapps.
Shake well and pour over crushed ice. Garnish with mint sprig.

1 servings
2 lb snapping turtle in pieces
1 ea onion, med, sliced
2 c celery, chopped, incl greens
1 c lima beans, soaked overnite
3 ea potatoes, diced
2 tb butter
8 oz potatoes, can
1/2 c parsley, chopped
1 salt \& pepper to taste

Melt butter in frying pan and brown turtle meat, cut in cubes 1″ or larger,
on all sides. Remove turtle meat. Add 2 quarts water and bring to a boil.
Return to fire, add turtle meat and all remaining ingredients. Cook slowly
for 45 minutes or until turtle is very tender. VARIATIONS: After browning
turtle, make a roux with butter then add water. Add 1/2 jigger of good
sherry to stew when serving. Add 1/2 C bell pepper, chopped, to veg.
mixture. Softshell turtles and larger specimens of PSEUDEMYS are OK. Recipe
date: 12/12/87

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1 Servings
MMMMM—————————SALAD——————————–
2 pk Top Ramen soup mix, chicken
- 3 ounce packages
1 Small head cabbage
- chopped OR shredded
- about 8 cups
4 Green onions, chopped
- about 1 1/4 cups
1 c Toasted almonds
2 c Cooked, cut up chicken

MMMMM————————–DRESSING——————————-
1/2 c Vegetable oil
2 tb Rice vinegar
2 tb Sugar
2 tb Soy sauce
Flavor packets from soup
2 tb Toasted sesame seeds

To make salad, break noodles into pieces; toss with cabbage, green
onions, almonds and chicken.

To make dressing, combine oil, vinegar, sugar, soy sauce and flavor
packets from soup; mix well. Toss dressing and sesame seeds with
salad.

TESTER’S NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1
to 2 tablespoons rice vinegar to dressing for more flavor.

Printed in the June 11, 1992, issue of the Los Angeles Daily News.

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4 servings
2 tb Oil or lard
1 Clove garlic (optional)
1/2 c Minced onion (optional)
1 tb Flour
1 c Water
1 c Diced green chili
1 Salt to taste

In oil in a heavy saucepan, saute’ garlic and onion. Blend in flour
with wooden spoon. Add water and green chili. Bring to a boil and
simmer, stirring frequently, for 5 minutes.

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4 Servings
3 1/2 oz Corn,Fresh
1 ts Instant Broth
5 oz Bacon
2 Onions
8 Mini Cucumbers
6 oz Edamer Cheese
1 tb Parsley, chopped finely
1 Egg
Salt, Pepper
2 tb Sweet Cream

1. Cook the fresh corn in the broth untill done,take of the cobs. 2.
Cube the bacon and with the onion saute untill glassy, cool. 3. Wash
mini cucumbers and cut off the ends, cut off a small lid and with
a teaspoon scoop out the insides. Cube the lid and the insides
small. 4. Drain the corn, save the broth, and mix together with the
cheese,
herbs,egg and seasons. 5. Fill the cucumbers and put into a
ovenproof form;arrange what does not
fit into cucumbers between them in the form. 6. Mix the broth with
the cream and pour over cucumbers. 7. Cover and bake in 200C for 30
minutes. 8. Serve with parsley potatoes.

Out of “Die Actuelle” mgazine

Translated by Brigitte Sealing Cyberealm BBS 315-786-1120

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4 Servings
-JUDI M. PHELPS
1.00 c Baby shrimp; cooked
1.00 c Fresh cooked crabmeat;
-picked over to remove
-cartilage
1.00 c Green peas; cooked
0.50 c Celery; chopped
0.50 md Cucumber; peeled and sliced
2.00 tb Onion; minced
0.50 c Thousand Island dressing
-(low fat)
0.25 c Plain nonfat yogurt
1.00 tb Prepared horseradish
1.00 ts Fresh lemon juice
0.25 ts Dried marjoram
0.25 ts Black pepper
Lettuce leaves

In a serving bowl, combine the shrimp, crabmeat, peas, celery,
cucumber, and onion.

In a small bowl, combine the salad dressing, yogurt, horseradish,
lemon juice, marjoram, and pepper. Pour the dressing over the salad
and toss.

Place a few lettuces leaves on each of 4 serving plates. Divide the
salad evenly among them and serve immediately.

Per serving: Calories: 120, Protein: 12 t, Carbohydrates: 15 g, Fat:
2g, Cholesterol: 47 mg, Sodium
:309 mg, Fiber 2g, 15 percent calories from fat. Source: The Healthy
Firehouse Cookbook.

Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

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