Pigeon Forge Pintos Recipe

INGREDIENTS:
2 lb Pinto beans
2 qt Water
1/2 lb Salt pork
2 teaspoon of Salt
1 cup of Molasses
1 teaspoon of Dry mustard
2 tb Brown sugar
DIRECTIONS:
Wash beans,discarding imperfect ones. Cover with water; bring to the
boiling point, boil 2 minutes, then soak 1 hour or more. Without
draining, cook slowly until the skins burstwhen you take of few on a
spoon and blow on them. lDrain, reserving the cooking water. cover
salt pork with boiling water. Let stand 2 minutes, drain, and cut
1-inch gashes every 1/2 inch without cutting through the rind. Put
the beans in the bean pot. Push the pork down into the beans until
all but the rind is covered. Mix remaining ingredients. Add 1 cup of
the reserved water and bring to the boiling point. Pour over the
beans and add enough more water to cover the beans. Cover the bean
pot. Bake 6 to 8 hours at 250F. Add water as needed to keep the beans
moist. Uncover the last hour of baking so that the rind will be brown
and crisp
Recipe By : The Little Mountain Bean Bible Cookbook

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Curried Shrimp 2 Recipe

INGREDIENTS:
2 Onions, chopped
3 Garlic cloves, minced
3 tb Vegetable oil
2 tb Curry powder
2 lb Raw, peeled shrimp
Salt & pepper to taste
1 Teasp hot pepper sauce
1 lg Tomato, chopped
2 tb Butter
2 Teasp lemon juice
DIRECTIONS:
Saute onions and garlic in oil until tender, add curry powder, stirring for
about 2 minutes
Add shrimp. salt and pepper, hot pepper and tomato. Cook, uncovered, until
shrimp is firm and pink, about 15 minutes. Add butter and lemon juice. Mix
well
Serve with hot, boiled rice or roti
Serves 4-6
Posted to FOODWINE Digest 26 October 96
DIRECTIONS:
Date: Sun, 27 Oct 1996 15:49:13 -0500
DIRECTIONS:
From: Leslie Duncan

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Chicken With Goat Cheese Recipe

INGREDIENTS:
4 oz Goat cheese
4 x Boneless, skinless chicken
-breasts, pounded to 1/4"
1 tb Chopped fresh basil leaves-
-OR 1 tsp dried basil leaves
1/2 teaspoon of Chopped fresh thyme leaves-
-OR 1/8 tsp dried leaves
1 tb Minced sun-dried tomatoes,
-soaked in hot water,drained
1 teaspoon of Olive oil
1 x Egg white, beaten
1/2 cup of Cracker crumbs seasoned with
-1/2 tsp dried basil,crushed
1 1/4 cup of Roasted Red Pepper Wine
-Sauce
Nonstick olive oil cooking
-spray
Fresh basil leaves OR pars-
-ley for garnish
DIRECTIONS:
In medium bowl combine cheese, basil, thyme, tomatoes and olive oil.
Divide into four equal portions and form into small logs. Place
cheese log on each flattened chicken breast and roll chicken around
cheese. Dip each roll in egg white and roll in seasoned crumbs. Place
seam-side down in baking dish with lid; cover. Bake in preheated 350F
oven 20 minutes. Uncover and spray chicken with olive oil flavored
nonstick cooking spray. Increase oven temperature to 450F and bake
additional 10 minutes. To serve: Cut each chicken breast into four
slices and spoon Roasted Red Pepper Wine Sauce over top. Garnish with
basil or parsley.

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Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh Recipe

INGREDIENTS:
v8.01
DIRECTIONS:
3 oz Cooked and shelled mussels 1 x Pinch mixed herbs
1 oz Celery
1 x Pinch dill weed
1 oz Carrot
1 x Pinch crushed garlic
1 oz Breadcrumbs
1 x Brandy & double cream to tst
4 each Egg yolks
1 x Seasoning
2 oz Herring roe
DIRECTIONS:
Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and
breadcrumbs. Blend well with egg yolks, brandy and cream.
Cook for 1/2 hour at 350F in a Sainmarie in the oven.
Cook and serve with toast fingers.
Glantraeth Restaurant
Bodorgan, Anglesey.

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Raisin Bread Pudding Recipe

INGREDIENTS:
1 1/2 cup of (about 4 slices) raisin
-bread, but into cubes
1/4 cup of Raisins
2 tb Sugar
3/4 teaspoon of Ground cinnamon
1 Egg
1/4 teaspoon of Vanilla
1 1/4 cup of Skim milk
DIRECTIONS:
This is a fine morning fuel food. The egg offers protein, there's some
calcium from the milk, and carbohydrates from the bread. Prepare the night
before and refrigerate. From Evelyn
DIRECTIONS:
1. Preheat oven to 325 F. Spray a 1 qt. baking casserole with nonstick
vegetable spray. Put bread cubes into casserole and sprinkle with raisins
2. In a separate bowl, mix sugar and cinnamon and stir in egg; add vanilla
3. Heat milk and slowly stir into egg mixture and pour over bread. Bake for
40 minutes or until tester when inserted into the center comes out clean.
Can be made ahead and reheated
Preparation time: 15 mins
Cooking time: 40 mins
Calories: 164 Sat. fat: less than 1 gm Total fat: 2 gm Cholesterol:55 mg.
Percentage of calories from fat:11 Posted to Digest eat-lf.v097.n179 by
"William & Evelyn Hall" on Jul 15, 1997

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Chocolate Mint Sugar Cookie Drops Recipe

INGREDIENTS:
2 1/2 cup of Flour; Unbleached
1 1/2 teaspoon of Baking Powder
3/4 teaspoon of Salt
1 1/4 cup of Sugar; Divided
3/4 cup of Vegetable Oil
2 each Eggs; Large
1 teaspoon of Vanilla Extract
1 1/2 cup of Mint-Chocolate Chips; *
DIRECTIONS:
* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ In medium bowl, combine flour, baking powder and
salt; set aside. In a large bowl, combine 1 cup sugar and vegetable
oil; mix well. Beat in eggs and vanilla extract. Gradually beat in
the flour mixture. Stir in Mint-Chocolate chips. Shape into balls
using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of
sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for
8 to 10 minutes. Cool completely on wire racks.

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Pineapple Chess Pie Recipe

INGREDIENTS:
1 cup of Crushed pineapple, drained
2 cup of Sugar
1 tb Cornstarch
1 cup of Coconut
4 Eggs
1 Stick of margarine
1 teaspoon of Vanillaix all the ingredients and bake at 350 degrees until done. Randy Rigg

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