AUNT RO’S COLESLAW

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetables Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY.INQUIRER—–
2 tb SUPER FINE SUGAR
2 lb CABBAGE
1/2 ts CELERY SEED
1 c MAYONNAISE
1/2 ts SALT
1 c SOUR CREAM
PINCH WHITE PEPPER
2 tb VINEGAR

CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN
SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER
IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS.

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1/2 cup lentils (uncooked)
1 cup chopped carrots
1/2 cup chopped celery leaves
1 Tbls. chili powder
1/2 tsp dried basil
2 cups tomato juice
2 med. taters (don’t peel)
1/4 cup chopped celery
3 cloves garlic
1 cup chopped onions
1/2 tsp dried oregano
3/4 cup water
Throw it all in a pot and bring to a boil. Cover, reduce heat, and simmer
unti; vegies are tender, about 45 minutes.

NOTE: I turn the heat up even more with a little Tabasco. I didn’t have
tomato juice once so I threw 2 cups canned tomatoes in my vita-mix and
pureed. You might want to add a little salt if you do that.

CRANBERRY QUINCE JELLY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Cranberries
3 qt Water
6 Quinces
Sugar

Wash quinces. Remove stems and blossom ends. Chop
with coarse knife of food chopper. Combine with
stemmed cranberries which have been washed. Add water.
Cook until fruit is soft. Pour into jelly bag and
drain overnight. Empty juice into large saucepan. Boil
hard 20 minutes. Measure and add an equal amount of
hot sugar. Boil rapidly until jelly sheets from spoon.
Florence Taft Eaton, Concord, MA.

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Cream of Pea Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Peas (2 1/2 c.)
1/2 teaspoon Sugar
1 pint Water
2 tablespoons Flour
1/8 teaspoon Pepper
1 tablespoon Salt
1 1/2 tablespoons Butter
1 pint Milk

Run peas and liquid through strainer; add sugar and water and heat. Make
white sauce of flour, salt, pepper, butter and milk. As soon as sauce boils
remove from fire and combine with peas.

Source: Lena Fern Painter, Huntington Grange, Galia County, OH

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Per serving: 516 Calories; 34g Fat (58% calories from fat); 18g Protein;
37g Carbohydrate; 112mg Cholesterol; 6822mg Sodium

Title: FROZEN ORANGE TRUFFLE SOUFFLES
Categories: Desserts
Yield: 6 servings

1 Unflavored gelatin envelope
1/2 c Orange juice, fresh
5 Eggs; separated, room temp.
1/2 c Superfine sugar
1 t Grated orange zest
3 tb Orange liqueur (see note)
1 c Heavy cream; chilled
6 Chocolate Truffles
Strips of orange zest (opt.)
Whipped cream (for garnish)

Note: Grand Marnier or Orange Curacao are suggested orange liqueurs.
Wrap parchement paper or aluminum foil collars around six 2/3-cup souffle
dishes and fasten with tape or string.
In a small bowl, sprinkle the gelatin over the orange juice and set aside
until softened. Place the bowl in a pan of hot water and stir
occasionally until the gelatin dissolves, about 3 minutes. Set aside in
the hot water.
In a double boiler, beat the egg yolks and sugar over barely simmering
water until the mixture is light-colored, creamy and warm to the touch,
about 5 minutes. Remove from the heat and continue to beat until the
mixture cools, thickens and forms a ribbon when the beater is lifted,
about 3 minutes. Stir in the orange zest and liqueur. Scrape into a
large bowl and set aside.
Beat the cream until it is doubled in volume and forms soft peaks.
Beat the egg whites until they form soft peaks.
Stir the gelatin mixture into the beaten egg yolks. Place the bowl in a
larger bowl half-filled with ice and water and stir with a rubber spatula
until the mixture begins to thicken and mound, 2 to 4 minutes, depending
on the type of bowl used (metal chills faster than glass or ceramic).
Immediately remove from the ice water and fold in the whipped cream.
About one-third at a time, fold in the egg whites until no streaks of
white remain; do not overmix.
Spoon 1/2 cup of the mousse mixture into each souffle dish and place a
truffle in the center. Divide the remaining mousse amoung the dishes to
bury the truffles. Smooth the tops, cover loosely with waxed paper and
place on a tray in the refrigerator until set and chilled, about 2 1/2
hours. Before serving, remove the paper collars. Decorate the tops with
whipped cream and strips of orange zest, if desired. Serve chilled.

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Easy Peanut Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Low Fat
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 C All-Purpose Flour
1 1/2 Tbsp Cornstarch
1 3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 C Firmly Packed Brown Sugar
1 Tsp Vegetable Oil — *Note
1/4 C Sugar
1/4 C Reduced Fat Smooth Peanut Butter
1 1/2 Tbsp Light Corn Syrup
2 1/2 Tsp Vanilla Extract
1/4 C Egg Beaters® 99% Egg Substitute — Or 1 Egg
Vegetable Cooking Spray
3 Tbsp Granulated Sugar

*NOTE: Original recipe used 1/4 C veg oil

Preheat oven to 375 deg F.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine
brown sugar, oil, 1/4 C granulated sugar, and peanut butter in a large
bowl; beat at medium speed of a mixer until well-blended. Add corn syrup,
vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray and shape dough into 48 (1") balls.
Roll balls in 3 T granulated sugar, and place 2″ apart on baking sheets
coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from
pans, and let cool on wire racks.

Yield: 4 dozen (serving size 1 cookie)

These are very, very good… I was quite surprised. Be sure and don’t over
bake them or they become like rocks…nice flavored rocks!!

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 48.5
Fat 0.6g
Carb 9.8g
Fib 0.1g
Pro 0.9g
Sod 35mg
CFF 11.7%

Title: Blueberry Crisp
Categories: Desserts, Fruits, Vegan
Yield: 6 servings

4 c Fresh or frozen blueberries
1 1/2 c Granola
1/3 c Coconut
2 tb Shortening
1/4 c Sugar
1 tb Lemon juice
1/4 ts Ground cinnamon

Recipe by: Better Homes and Gardens ~Old-Fashioned~ Home Baking

Thaw blueberries, if frozen. Do Not Drain.

For topping, in a medium mixing bowl stir together granola, coconut
shortening. Set topping aside.

For filling, in a large mixing bowl stir together blueberries and
their juices, sugar, lemon juice, and cinnamon. Transfer the filling
to an ungreased 10″ X 6″ X 2″ baking dish.

Sprinkle the topping on the filling. Bake in a 375F oven for 30 to 40
minutes or till the topping is crisp. Serve warm. Makes 6 servings.

Adapted from “Better Homes Gardens”. Posted by Marjorie Scofield

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CAJUN-STYLE ANDOUILLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Pork
Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Minced garlic
2 tb Kosher salt
1 tb Freshly ground black pepper
1 t Red pepper flakes
2 ts Cayenne
3 tb Paprika
1/4 ts Ground mace
1/2 ts Dried thyme
2 tb Sugar
5 lb Pork butt, fat and lean
Separated, cut into 2 inch
Cubes
1/2 c Cold water
1 1/2 ts Liquid smoke
Medium or wide hog casings

Mix the garlic, salt, spices, and thyme with the sugar
in a small bowl. Separate the meat and fat into 2
bowls, and rub each thoroughly with the spice mixture.
Cover and refrigerate overnight. Grind the fat in a
meat grinder fitted with a 1/4-inch plate. Grind the
lean meat using a 3/8-inch plate. Mix the meat and
fat together in a large bowl, stir the liquid smoke
into the cold water and add to the meat. Knead until
the water is absorbed and the spices well blended.
Stuff the mixture into the hog casings. Dry for 2
hours uncovered in the refrigerator. Hot-smoke in a
covered barbeque or smoker at about 250 degrees for 2
1/2 to 3 hours. Don’t let them shrivel. Use
immediately or freeze. Makes about 5 pounds. Adapted
from “Hot Links and Country Flavors” by Bruce Aidells
and Denis Kelly.

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CATHE’S CLAM CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon (or more)
1 lg Onion, chopped
24 oz Clam juice, bottle
-(Doxee brand)
1/2 ts Garlic, dried, minced
1 lg Potato, baking
10 oz Baby clams, canned
-(Orleans brand)
3 tb Cornstarch
1/4 c Half half (or more)
-(or cream )
1 t Garlic salt (Lowry’s)
1/4 ts Black pepper

Fry bacon in 3-quart pan until brown. Reserve 2 T.
bacon grease in pan; remove bacon to paper towel to
drain well. Crumble bacon and save it for later.
(Can cook bacon in microwave and transfer 2 T grease
to 3-quart pan.)

Saute chopped onion in bacon grease until translucent.
Shake one of the three bottles of clam juice well; add
to the sauteed onion. Stir in dried minced garlic and
let come to a boil. Boil until the liquid is reduced
by half, but don’t let the liquid get so low that the
sauteed onion and minced garlic brown.

Shake the other two bottles of clam juice well and add
to the mixture in the pan. Bring to boil.

Scrub the baking potato well (or peel it, if you want
to); cut it into half-inch cubes. Add to the boiling
clam juice and reduce heat (to low) — so the mixture
bubbles gently — until the potatoes are almost done.

Meanwhile, drain the baby clams, reserving the juice
in a cup. Put the clams aside. Stir the cornstarch
into the reserved clam juice, blending well.

When the potatoes are just barely done, remove the pan
from the heat. Re-mix the cornstarch and clam juice
and add to the soup, stirring constantly as you pour
the cornstarch mixture into the pan. Return pan to
heat and stir constantly until thickened. (This may
seem too thick.) Remove from heat and stir in the baby
clams and the crumbled bacon. Add half and half or
cream until soup is the consistency you want it. (If
you don’t want it so creamy, use milk or skim milk
instead.)

Add garlic salt and black pepper to taste; serve warm.
Do not let the soup boil once the baby clams are
added; boiling will turn them into rubber. This makes
about a quart of soup, enough to serve 4 with no
leftovers.

Vicki’s notes:

* The recipe that Cathe gave me in the 70s called for
only two bottles of clam juice (instead of three), 1/2
C half half (instead of 1/4 C), 2 T cornstarch
(instead of 3 T), 2 teaspoons minced garlic (instead
of 1/2 t), 1/4 t garlic salt (instead of 1 t), and no
black pepper or bacon (just 2 T drippings for frying).

It also called for 1/4 t each lemon pepper and sweet
basil, 2 t dried parsley, 3 drops Tabasco sauce and
1/4 C sauterne, none of which are called for in this
recipe. The only things the same are the potato, the
onion and the 10 oz. can for baby clams (Geisha). (The
recipe said you could substitute a 7 oz can of minced
clams if you had to.)

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Title: ACHIOTE MARINADE BARBECUE SAUCE FOR BEEF
Categories: Sauces
Yield: 2 servings

Stephen Ceideburg

————————-MARINADE————————-
1 c Red wine vinegar
1/4 c Water
2 ts Ground cumin
3 Garlic cloves, minced
2 ts Achiote paste
1 ts Crushed red pepper
Salt and black pepper, to
-taste
1/4 c Olive oil

—————————SAUCE—————————
1 Dried pasilla chile
1 c Boiling water
2 tb Achiote paste
1 tb Olive oil
3/4 c Of the marinade

Marinade: Combine marinade ingredients.

Makes enough for 2 pounds of beef.

To use: Toss paper-thin slices (1 inch by 3 to 4
inches) of beef sirloin with the marinade in a
nonmetallic bowl. Refrigerate 6 to 8 hours or
overnight. Drain meat, reserving 3/4 cup of the
marinade. Thread meat on bamboo skewers.

Sauce: Remove and discard seeds from pasilla chile.
Coarsely chop chile and cover with boiling water. Soak
for 20 to 30 minutes. Drain, and put in a food
processor with achiote paste and olive oil. Puree. Add
the 3/4 cup marinade and blend until smooth.

To use: Brush on skewers of meat. Broil or grill until
meat is done, about 5 minutes, basting with marinade
several times. Brush again before serving.

Adapted from Time-Life’s “Cooking of Latin America.”

From an article by Heidi Haughy Cusik, The San
Francisco Chronicle, 7/1/92.

Posted by Stephen Ceideburg

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