4 cups fresh tomatoes – chopped
2 eggs
salt
pepper
flour
vegetable oil for frying

Peel and chop very ripe tomatoes into thumbnail size pieces. Add salt and
pepper to taste. Add eggs and mix well. Add flour 1/2 cup at a time,
mixing well after each addition until you have a thick batter. Batter
should pour from a spoon, but be thicker than pancake batter. Heat 1/2
inch vegetable oil in skillet over medium-high heat. Spoon batter into
patties and fry until golden brown on each side. Remove from pan and drain
on paper towel.

Title: Ice Cream, Low Fat, Fridge
Categories: Diabetic, Desserts
Yield: 8 servings

MMMMM————————INGREDIENTS—————————–
8 oz Pet Lite Milk 1 t Vanilla
4 pk Sugar Substitute

MMMMM—————–ADD: ONE OF THE FOLLOWING———————-
1 Peach, peeled and diced 4 oz Orange Juice
1 Banana 1 c Strawberries
2 sl Pineapple with juice

Directions: Mix all together and put in freezer of refrigerator until
hardened. Remove – break up – put in blender and whip until creamy.
Serve.

Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit

From Files of A.Broaddus 6-24-93

MMMMM

Date: Tue, 08 Mar 94 13:34:39 EST
From: jane@apollo.hp.com

Vegetables and Rice
——————-
Time estimate: 15 minutes to chop, 45 minutes to cook

Ingredients:
bunch of broccoli
1 carrot
3 or so scallions, to make about 1/2 cup when chopped
some mushrooms, to make about 1/2 cup when chopped
1 clove of garlic
parseley to taste, I use about 2 Tbsp
3/4 cup of brown rice
1 1/2 cup water
2 buillion cubes (the amount of buillion cubes that would go with 2 cups water)
.

Chop:
broccoli, keeping stem separate from broccoli flowers
(peeled or scraped) carrot
scallions
mushrooms
garlic (I run this through a garlic press)

Heat in big saucepan about 1/4 of an inch of water on high heat. Add:
scallions
garlic
broccoli stems (NOT flowers)
carrot
Cover and let steam for about 5 minutes.
Add to saucepan:
mushrooms
brown rice
1 1/2 cups water
parseley
buillion cubes
Stir once, keep covered on high heat until it comes to a very big boil. Stir
again, then cover and turn down heat to very low.
Cook on very low (don’t remove cover–I use glass cover to saucepan so I
can see in there) until the water has been mostly absorbed, about 35 minutes.
At this point, the rice should have about 5 minutes to go (taste it to see).
Put in the broccoli flower on the top so that they get steamed for about
5 minutes or less.

Before serving, stir up to mix broccoli flower with the rest and serve.

Polish Reuben Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Pork/ham
Sausages Casseroles
Polish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cn (10 3/4 oz each) condensed
Cream of mushroom soup
1 1/3 c Milk
1/2 c Chopped onion
1 tb Prepared mustard
2 cn (16 oz each) sauerkraut,
Rinsed and drained
1 pk (8 oz) uncooked
Medium-width noodles
1 1/2 lb Polish sausage, fully
Cooked, cut into 1/2 inch
Pieces
2 c (8 oz) shredded Swiss
Cheese
3/4 c Whole wheat bread crumbs
2 tb Butter, melted

Another good pasta recipe. Try it with real fresh kielbasa (but make sure
you cook it completely first). Combine soup, milk, onion and mustard in
medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top
with uncooked noodles. Spoon soup mixture evenly over top. Top with
sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle
over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1
hour or until noodles are tender. Garnish as desired.

Source: Best Recipes Pasta Cookbook Shared by: Sue Bryant

– – – – – – – – – – – – – – – – – –

Per serving: 69 Calories; 2g Fat (27% calories from fat); 3g Protein; 10g
Carbohydrate; 6mg Cholesterol; 127mg Sodium

Title: GLAZED STRAWBERRY-RHUBARB PIE
Categories: Vegetables, Pies/pastry
Yield: 6 servings

1 1/4 c Sugar
1/8 ts Salt
1/3 c Flour
2 c Fresh strawberries
2 c Fresh rhubarb, cut in 1-inch
-pieces
2 tb Butter or margarine
1 tb Sugar

Pastry for 2-crust pie

Combine 1 1/4 cup sugar, salt, and flour. Arrange half the
strawbwerries and rhubarb in a pastry-lined 9 inch pie pan. Sprinkle
with half the sugar mixture. Repeat with remaining fruit and sugar
mixture. Dot with butter. Install top crust and flute edges to make
high-standing rim. Brush top of pie with cold water and sprinkle on 1
tablespoon sugar. Cut steam vents in top crust. Bake in hot oven (425
F) 40 to 50 minutes or until rhubarb is tender and crust is browned.

[ FARM JOURNAL Complete Pie Cookbook; 1965 ]

Posted by Fred Peters.

Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

MMMMM

Linguine with White Clam Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main Dish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup margarine
1/4 teaspoon basil
1/3 cup olive oil
1/4 teaspoon oregano
3 each cloves garlic
1/4 teaspoon salt
3 each (8 oz) cans minced clams dra
ed 1 x black pepper to taste
1/3 cup finely chopped parsley
1 pound linguine

Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot
oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil,
oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to
package directions; drain well. Return to pot; add sauce; toss lightly.
Serve with grated Parmesan cheese.

– – – – – – – – – – – – – – – – – –

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Title: CHINESE HOT SOUR SOUP
Categories: Soups/stews, Chinese, Poultry
Yield: 4 servings

6 c Chicken stock
2 Chicken breast halves
1 sl 1″ fresh ginger root
1 Onion, sliced
6 Shiitake mushrooms,
-soaked 20 mins in hot water
For 20 minutes
2 ts Low-sodium soy sauce
2 tb Rice wine (or dry vermouth)
3 tb Rice vinegar
1 tb Sichuan hot bean paste
1/2 ts Ground white pepper
1/2 c Canned bamboo shoots;
-cut into julienne strips
1 c Tofu; 1/2-in dice
3 lg Eggs, beaten
1/2 c Spring onions; thinly sliced

In this hot soup, the chilies’ fire is hidden in the Sichuan hot bean
paste.

Heat the chicken stock to a boil. Add the chicken breasts, ginger
root and onion and simmer for 35 minutes, covered. Remove the
chicken, reserving the stock, and let cool, remove skin and bones and
shred meat. Set aside.

Strain the chicken stock into a 4-quart pan and bring again to a boil.

Drain the soaking mushrooms, discard the stems, and thinly slice the
caps. Add them to the stock with the soy sauce, rice wine, rice
vinegar, hot bean paste and white pepper, reduce the heat and simmer
for 10 minutes. Add the shredded chicken, bamboo shoots and bean curd
and simmer for another 2 minutes, then bring to a full boil. Beat
the eggs well and, as you gently stir the soup, slowly add the eggs
in a thin stream. Adjust the seasoning for salt, hot bean paste and
tartness.

At serving time, add the green onion slices.

Make 4 appetizer servings.

Per serving: 178 calories, 6 gm carbohydrates, 133 mg cholesterol,
: 348 mg sodium, 18 gm protein, 9 gm fat, 3 gm saturated fat

MMMMM

7 Layer Mexican Dip

Recipe By : Rachel Hosford Spence –ALASKA
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Large Can Refried Beans
2 Cans Jalapenos — or chilies
2 Tomatoes — or more
1 Onion — (optional)
16 Ounces Sour Cream
2 To 4 Avacados
2 Packages Taco Seasoning
Shredded Cheese — (Mozzarlla and chedd
1 To 2 Cans Olives

Mix the refried beans and taco seasoning together (I also mix the
chili’s in with this, but some people put the chilis as a layer) Mix this
really well (I used a food processor, but today I am going to use my
mixer). This is the first layer.

Put a layer of sour cream on top of the refried beans, taco seasoning
and chilis.

Next put a layer of well mixed/mushed avacados (you need enough to cover
the pan, I use a cake pan normally) on top of everything else

Next sprinkle cheeses on top (I just thought about it and I put the
avacado first and then the sour cream, but I suppose it doesnt matter).
I think the more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like, which I like to use at
least 2 cut up tomatoes.

Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that everything
else warms up.

Last but not least pull out the chips and dip! Everyone really enjoys this
dip. I hope you do too.

– – – – – – – – – – – – – – – – – –

SPICY RED BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 t Cayenne pepper
1 t Freshly ground black pepper
2 Bay leaves, crumbled
1 t Ground cumin
1 lb Dry red kidney beans
3 qt Water
1 1/4 lb Lean smoked ham hock
1 tb Salt
1 1/2 c Chopped celery, cut into
-1/2-inch pieces
2 Cloves garlic, minced
1/2 ts Tabasco sauce (or to taste)
3 tb Minced fresh parsley

Place cayenne pepper, black pepper, bay leaves and
cumin in center of 6-inch square of cheesecloth. Pull
edges together, making a ball of the spices. Twist
and tie with heavy thread.

Rinse beans and put them in large kettle with spice
ball, water, ham hock, salt, celery, onion and garlic.
Heat to boiling, reduce heat and simmer covered for
3-4 hours or until beans are tender, stirring
occasionally. Just before serving, remove spice ball.
Stir in Tabasco and parsley.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

– – – – – – – – – – – – – – – – – –

Salsa for the Birria:

Recipe By : La Cocina Mexicanahttp://mexico.udg.mx/Cocina/menu.html
Serving Size : 1 Preparation Time :0:00
Categories : Mc Meats
Mexican Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup vinegar
2 pieces garlic
chili piquin or chili de arbol as desired

Soak the chili and garlic in vinegar and grind. Serve with chopped onion,
sliced limes and oregano. =20

– – – – – – – – – – – – – – – – – -=20