Seasonal recipes

[Guest guest]

I was throwing out some stuff and came across these recipes, which I clipped at

some time in the past and never filed. They sound like good seasonal recipes,

so I'm sharing them with y'all. Happy Thanksgiving!

 

* Exported from MasterCook *

 

Mandarin Millet

 

Recipe By : Barbara J. Hodgson, Elkhart, IN, in Better Homes & Gardens

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 cups water

1 cup millet

1/2 teaspoon salt

2 stalks celery -- sliced (1 cup)

4 green onions -- sliced (1/4 cup)

1 tablespoon sesame oil

8 ounce can water chestnuts -- drained and chopped

2 tablespoons soy sauce

11 ounce can mandarin orange sections -- drained

2 tablespoons sliced almonds

 

In a medium saucepan combine water, millet, and salt. Bring to boiling; reduce

heat. Cover; simmer for 10 to 15 minutes or till liquid is absorbed. Remove

from heat. Let stand, covered, 5 minutes. Meanwhile, in a 10-inch skillet,

cook celery and onions in hot oil till vegetables are tender. Add water

chestnuts and soy sauce; heat through. Stir in cooked millet. Gently fold in

mandarin oranges. Season to taste. Sprinkle with almonds. Serve immediately.

 

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NOTES : Barbara uses the mixture to stuff green peppers.

* Exported from MasterCook *

 

Whole Grain Vegetable Pilaf

 

Recipe By : Sherie Miklos, Pittsburgh, PA in Better Homes & Gardens

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

2 cubes vegetarian bouillon

1/2 cup pearl barley

1/2 cup regular brown rice

1/2 teaspoon dried oregano -- crushed

1/8 teaspoon pepper

10 ounces frozen lima beans

1 medium carrot -- thinly sliced

1 stalk celery -- sliced

1 medium onion -- chopped

3/4 cup shredded Monterey jack cheese -- 3 ounces

paprika

 

In a medium saucepan, bring water and bouillon cubes to boiling, stirring till

dissolved. Stir in barley, rice, oregano, and pepper. Bring to boiling; reduce

heat. Cover and simmer for 45 minutes or till grains are tender.

 

Meanwhile, in another medium saucepan, cook bans, covered in 1/2 cup boiling

water for 5 minutes. Add carrot, celery, and onion. Cook, covered, 5 minutes

more or till vegetables are tender. Drain. Spoon barley mixture into a 2-quart

casserole, pressing up sides of dish to form a well in center. Spoon bean

mixture into center. Bake, covered, in a 350° oven for 15 minutes. Sprinkle

with cheese and paprika. BAke, uncovered, 3 to 5 minutes more or till cheese

melts and mixture is heated through.

 

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