Date: Fri, 20 May 94 15:11:51 PDT
From: mingram@madam.west.sun.com (Judy Mingram – SunSelect)

from the January 94 issue of Shape magazine

Cajun-Style Red Beans Brown Rice
Serves 9 (it really does!)

1 pound dried pinto beans
2 cup chopped yellow onion
1 cup chopped green onions
1 cup chopped green bell pepper
1/2 teaspoon minced garlic
1/4 teaspoon red cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teasppon garlic powder
1 tablespoon Worcestershire sauce
3 dashes Tabasco sauce
6 ounce can of tomato paste
1/4 teaspoon thyme
1 teaspoon celery flakes
6 cups cooked brown rice

Wash beans and then soak for 12 hours. (I never soak beans and never have any
gas unless I eat them with milk.)

Drain water. Fill a large pot with beans; add water to 1/2 inch above
beans level. Add remaining ingredients except rice; cook over low heat
2 to 2 1/2 hours, covered. Serve over cooked brown rice.

Nutritional information per serving:
260 calories
5 percent fat (1.3 grams)
77 percent carbohydrate
18 percent protein

Title: JALAPENO PEPPER JELLY
Categories: Bar-b-q, Desserts
Yield: 1 servings

1 lg Green pepper, cut into
Quarters
2 Fresh jalapeno peppers,
Seeds and ribs removed
6 1/2 c Sugar
1 1/2 c Cider vinegar
3 oz Liquid fruit pectin
-optional-
Several drops green food
Coloring

Dinely chop green pepper and jalapeno peppers using a
food processor or knife. In 1-1/2 quart Dutch oven,
combine green pepper mixture, sugar and vinegar.
Bring to boil on range-top; reduce heat. Cover and
simmer, stirring often, about 15 minutes or until
pepper mixture tuns transparent. Stir in pctin; add
food coloring, if desired. Return to full rolling
boil; boil hard, uncovered, 1 minute, stirring
constantly. Remove from heat. Skim off any foam with
metal spoon. Pour at once into hot sterized half-pint
jars, seal, using metal lids of parafin. Serve with
cream cheese and assorted crackers.

—–

Title: Anzac Biscuits
Categories: Cookies, Dessert, Eggless
Yield: 1 servings

1 c Rolled oats
1 c Coconut
1 c Flour
1 c Sugar
1/2 c Butter
1 T Dark corn syrup
1 t Soda
2 T Boiling water

“Don’t let the name ‘Biscuits’ fool you. These rich and crunchy
cookies are presumably of Australian origin, which may explain the
name.”

Combine dry ingredients in a bowl and make a well in the center. Melt
butter and syrup. Add soda mixed with boiling water, then pour this
mixture into dry ingredients.

Mix to a moist but firm consistency. Drop by tablespoonfuls onto cold
greased cookie sheet. Bake at 250 degrees F. about 20 minutes.

From “This For That: A Treasury of Savvy Substitutions for the
Creative Cook,” by Meryl Nelson, ISBN 0-88247-847-6.

Typos by iris grayson

MMMMM

Title: LOS ANGELES TIJUANA CAESAR SALAD
Categories: Salads
Yield: 4 servings

6 x Anchovy Filets
4 tb Milk
1 c Olive Oil
1 cl Garlic, left whole
4 sl French Bread,
(cut into 1/2″ cubes)
1 x Egg
1 x Head of Romaine Lettuce
1 x Juice from Small Lemon
Salt and Pepper
4 tb Parmesan Cheese, grated

1) Soak the anchovies in the milk for 15 minutes. Rinse and pat dry on
paper towels. Chop roughly. Cook the egg for 1 minute.

2) Crush the garlic and leave in the oil for about 30 minutes. Heat
all
but 6 tb of the oil in a frying pan until hot. Fry the cubes of
bread
until golden brown, stirring constantly with a metal spoon for even
browning. Drain on paper towels.

3) Break the cooked egg into a bowl and beat well with the lemon
juice,
salt and pepper. Toss the lettuce with the remaining garlic oil and
anchovies. Add the egg mixture and toss to coat well. Place in a
clean
serving bowl and sprinkle over the croutons and parmesan cheese.
Serve
at room temperature.

From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY
315-786-1120

MMMMM

EASY CINNAMON STRIPS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 c Margarine or butter — softened
1 ea Egg yolk
2 c All-purpose flour
1/2 ts Ground cinnamon
1 ea Egg white
1 tb Water
1/2 c Walnuts — chopped very fine

Heat oven to 350 degrees. Lightly greas jelly roll pan
(15 1/2×10 1/2×1). Mix sugar, margarine and egg yolk
in large bowl. Stir in flour and cinnamon. Press in
pan. Beat egg white and water until foamy; brush over
dough. Sprinkle with walnuts. Bake 20 to 25 minutes or
until very light brown. Immediately cut into about 3×1
inch strips. Cool on wire rack. Makes 3 1/2 dozen
cookies.

Gold Medal cookies and bars cookbook

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Title: BAKED RICE BROCCOLI
Categories: Vegetables, Rice, Casseroles
Yield: 6 servings

2 c Rice; cooked
1/2 c Butter
1/2 c Onion; chopped
1/2 c Celery; chopped
1 cn Cream of mushroom soup
2 pk Frozen chopped broccoli; tha
Not cook
1 cn Water chestnuts; drain; chop
1 c Velvetta cheese; cubed

Melt butter in saucepan. Saute onion and celery in butter. Mix in a
big bow cooked rice, onions, celery, broccoli, soup, water chestnuts
and cheese. Mix all togethera nd put in a 9×13″ casserole dish. Cover
with foil and bake for 25-30 minutes at 350~.

SOURCE: Angels Friends Favorite Recipes : Angels of Easter
Seals, Youngstown, Ohio.

MMMMM

ORANGE CHEESECAKE AND STRAWBERRIES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BEST RECIPE MAGAZINE-APRIL—–
—–THE LIGHT TOUCH COOKBOOK—–
—–CRUST—–
1 cup Finely crushed vanilla wafer
1 1/2 teaspoon Ground cinnamon
1 tablespoon Egg white
Vegetable-oil cooking spray
—–CHEESECAKE—–
16 ounce Low-fat cottage cheese
8 ounce Neufchatel cheese — room temp*
1/3 cup Sugar
1 tablespoon Flour
2 tablespoon Orange juice
1 1/2 teaspoon Grated orange zest
1 teaspoon Vanilla
1 lg Navel orange — sectioned
membranes removed
1 pint Ripe strawberries — slice thin

Preheat oven to 350 F. Combine the vanilla wafer and cinnmon in a bowl. In a
separate bowl, whisk the egg white until foamy, blend it into the crumbs with
a fork. Spray a 9-inch springform pan with a vegetable-oil cooking spray.
press the crumbs in an even layer in the bottom of the prepared pan. Bake 10
minutes. Cool. reduce the oven temperature to 300 F.

In the bowl of a food processor, combine the cottage cheese, cream cheese,
sugar, flour, orange juice, orange zest and vanilla extract until very smooth.
Spoon into the prepared crust and smooth the top with a rubber spatula. Bake
until set in the center, about 35-40 minutes. Cool in the pan.

Refrigerate until cold. Loosen the sides of the cake with a small rubber
spatula and remove the pan rim.

Combine the orange sections and strawberries. Cut the cheesecake into thin
wedges and spoon some fruit on each serving. Makes 12 servings with 137
calories per serving.

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Di Saronno Sour

Recipe By : Di Saronno
Serving Size : 1 Preparation Time :0:00
Categories : Drinks, Alcoholic Liqueur

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ounces Di Saronno Amaretto
1 ounce lemon juice
1 teaspoon sugar
ice
1 each orange slice

Pour ingredients into cocktail shaker with cracked ice. Shake well, strain
into sour glass. Garnish with orange slice.

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ENGLISH TOFFEE BALLS

Recipe By : Pillsbury
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup powdered sugar
1 cup butter or margarine — softened
1 package vanilla instant pudding and pie filling — (3 1/2
ounce)
2 cups all-purpose flour
1 tablespoon milk
1 teaspoon vanilla
3 bars chocolate coated English toffee — (3/4 ounce each)
powdered sugar

Heat oven to 325F degrees. In large bowl, cream powdered sugar, butter and
pudding mix. Lightly spoon flour into measuring cup; level off. Stir flour,
milk, vanilla and crushed toffee bars into creamed mixture; mix well. Shape
dough into 1″ balls. Place on ungreased cookie sheets. Bake for 13-18
minutes or until edges are light golden brown. Cool. Dip top of cookie in
powdered sugar.

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NOTES : English toffee candy bars add a special flavor and texture.

Hearty Vegetable Barley Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces Lean ground beef
1/4 cup Chopped onion
1 Garlic cloves — minced
1 3/4 pints Water
1/2 pound No-salt-added tomatoes
— undrained — chopped
1/4 cup Medium QUAKER Barley*
1/4 cup Sliced celery
1/4 cup Sliced carrots
1 Beef bouillon cubes
1/2 teaspoon Basil
1/2 Bay leaf
1 dash Black pepper
4 1/2 ounces Frozen mixed vegetables

In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and
garlic. Cook until onion is tender; drain. Add remaining ingredients
except frozen vegetables. Bring to a boil. Reduce heat to low; cover.
Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10
to 15 minutes or until vegetables and barley are tender. Add additional
water if soup becomes too thick upon standing.

Ten 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 6 cups. Cook ground beef, onion and
garlic as directed above. Add remaining ingredients including frozen
vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20
minutes or until vegetables and barley are tender.

Nutrition Information: 1 cup * Calories 110 * Protein 7g * Carbohydrate
15g * Fat 3g * Cholesterol 15mg * Dietary Fiber 2g * Sodium 190mg *
Percent of Calories from Fat: 25%
Exchanges: Starch/Bread 1/2, Meat 1/2, Vegetable 1-1/2
Source: Quaker’s Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

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