Sausage On Rye Slices

Ingredients

1 lb. hot sausage
1 lb. lean ground beef
1 lb. Velveeta cheese
1 tbsp. Worcestershire sauce
Salt and pepper
3 loaves cocktail rye slices

Method

1. Fry sausage with beef. Drain drippings.
2. Add cheese, oregano, Worcestershire sauce. Salt and pepper to taste. Stir until cheese meets.
3. Spread on rye slices. Freeze on cookie.

Mushroom Soup

Ingredients

2 oz. mushrooms cut up small, 1/2 small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, 1/2 oz. of butter, a little milk.

Method

1. Stew the mushrooms and onions together in the butter until well cooked, add 1/2 pint
   of water, and cook the vegetables for 10 minutes.
2. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

Brownie Drop Cookies

Ingredients

1 (15 ounce) package fudge brownie mix
1/4 cup water
1 egg
1/2 cup chopped nuts

Method

1. Heat oven to 375º. Lightly grease cookie sheet. Mix brownie mix, water and egg in large bowl with spoon. Stir in nuts (dough will be stiff).
2. Drop dough by rounded teaspoonfuls onto cookie sheet. Bake 6 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

Eggplant Caviar

Ingredients

3 Eggplants
3 Garlic cloves -- minced
1/3 cup Olive oil
1 tablespoon Minced parsley -- (or Onion, Basil or Anchovies)
1 Lemon -- juice only
Salt and pepper

This makes a dip that is delicious on raw vegetables or spread on
French bread, and is good as an appetizer, snack or light lunch.

Method

1. HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from
   the flame. Broil for 50 minutes, turning once, until very soft.
2. Scoop out the flesh and discard the seed strips. Pass through the coarse blade of a food mill or coarsely mash by hand. Add garlic to taste (be careful, the taste becomes stronger with time). Beat in the olive oil.
3. Add the parsley, lemon juice, salt and pepper.

Mango Avocado Salsa

Ingredients

1 mango, peeled and chopped
1 red pepper, diced
1 tomato, diced
2 avocadoes, peeled and chopped
1/4 red onions, diced
1 dash garlic salt (optional)

Method

1. Combine all ingredients in a medium size bowl.
2. Cover and chill for 20-30 minutes.

Quick Lemon-beef Stir Fry

Ingredients

1/2 c Beef flank steak, thinly sliced br> 2 ea Cloves garlic, minced
2 tb Hoisin sauce
2 ts Cornstarch
2 tb Lemon juice, fresh
1 x White pepper
1/4 c Carrots, shredded
1/4 c Mushrooms, fresh, sliced
1 ts Soy sauce
1/2 ts Sugar
1/8 ts Red chili flakes
1 ts Lemon zest, finely minced
1 x Salt
1 cn Water chestnuts, sm, sliced
1/2 c Snow peas

Method

1. Heat a wok or skillet. Add 1T vegetable oil. Add thinly sliced beef and sautee until half cooked.
2. Combine soy, hoisin, garlic, sugar, chili, lemon and cornstarch into sauce and add to beef.
3. When glazey, about 1 minute, add salt & white pepper to taste and stir in vegetables. Stir-fry until mushrooms and snow peas are cooked but still crunchy.
4. Serve immediately with plain rice.

Avocado Bacon Twist

Ingredients

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Method

1. Fry bacon until crisp. Drain on paper towels.
2. Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.
3. Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices.
4. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.
5. Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.