Down South Barbecue

Recipe By : bobbi744@sojourn.com
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Pork
Sandwiches 4 Star
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 onions — sliced, divided
4 to 5 lbs. pork shoulder roast — or fresh picnic
5 to 6 cloves
2 cups water
1 onion — chopped
16 oz. bottle barbecue sauce
salt and pepper — to taste
1 teaspoon vinegar — if too sweet
hamburger buns or Kaiser rolls
pickle slices

Put 1 sliced onion in bottom of crockpot. Add pork roast, cloves, water and
one more onion, sliced, on top. Cover and cook overnight or 8-12 hours on
Low. Remove meats. Cut away bone and fat. Drain away most liquid from pot.
Reserve in refrigerator. Cut meat into small pieces and put back into pot.
Add chopped onion, barbecue sauce, salt and vinegar if too sweet. Add back
fat-skimmed pork liquid as needed. Cover and cook additional 1-3 hours or
High or 4-8 hours on Low. Stir 2-3 times and break up large meat chunks.
Serve from crockpot onto large buns with dill pickle slices. Wonderful!! MC
formatting and posted by bobbi744@sojourn.com

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NOTES : A real favorite for picnics and casual parties.

Banana Cream Pie

Recipe By : The Best of McCalls
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pie
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pie crust (9 inch) — baked
2/3 Cup Sugar
1/4 Cup Cornstarch
Dash Salt
2 1/2 Cups Milk
3 Large Egg yolks
1 Tablespoon Butter
1 Teaspoon Vanilla extract
2 Medium Bananas
1/2 Cup Heavy cream — (see Note)
2 Tablespoons Confectioner’s sugar

1. In a medium saucepan, combine granulated sugar, cornstarch
and salt; mix well. Gradually stir in milk, mixing until smooth.
Over medium heat, bring to boiling, stirring constantly; boil 1
minute, stirring. Remove from heat.

2. In small bowl, lightly beat egg yolks. Stir half of hot mixture
into yolks, mixing well; pour yolk mixture into saucepan. Bring
back to boiling, stirring. Cook 30 seconds longer. Into medium
bowl, pour hot filling; stir in butter and vanilla. Cover surface
with plastic wrap or waxed paper; refrigerate until cold.

3. To assemble: Pour half of filling into pie shell. Slice bananas
into 1/4-inch-rounds. Arrange banana slices evenly over filling.
Cover with remaining filling.

4. In medium bowl with a portable electric mixer at medium speed,
beat cream and confectioner’s sugar until soft peaks form. Spoon
whipped cream onto pie, swirling attractively to cover surface.
Chill well.

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NOTES : NOTE: If you like a higher topping, increase heavy cream to
1 cup and confectioner’s sugar to 4 Tablespoons.

SAVORY BREAKFAST BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c AM Bran Muffin Mix
1 Egg or egg replacer
1 tb AM Unrefined Vegetable Oil
1 1/4 c Water
1/2 c Cheese, grated
1/2 c Onion (chopped)
1/2 ts Salt, or more to taste
— (optional)
1/4 c Green chilis — chopped

Preheat oven to 350 F. Mix water, oil and egg
together in large bowl. Add cheese, onions and chilis.
Add Bran Muffin Mix and stir briefly. Fill oiled
muffin cups 2/3 full and bake for 30-35 minutes, or
until a toothpick comes out clean.

Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Title: KUNG PAO
Categories: Chinese, Poultry, Ethnic
Yield: 2 servings

1/2 lb Chicken breasts, boneless
4 tb Oil

————————-MARINADE————————-
2 ts Cornstarch
2 ts Soy sauce
1 ts Sherry
1 Egg whites
1/2 ts Salt
2 ts Ginger, chopped
2 Onions, green
1/4 c Nuts

————————-SEASONING————————-
2 ts Cornstarch
2 ts Sherry
1/2 tb Soy sauce
1 ts Vinegar
1/2 ts Salt
1/2 ts Sugar
2 ts Sesame oil
4 tb Peanut oil

Cut green onions into 3/4″ pieces.

Cut boned breast into small pieces. Mix cornstarch,
soy, wine, and slightly beaten egg white. Add
remaining marinade ingredients and blend well. Add
chicken and marinate overnight in refrigerator.

Heat oil in wok. Add chicken. Stir fry until
chicken is white, then add ginger and scallion. Cook
a few more seconds, add peanuts, add seasonings. When
sauce is slightly thickened and coats food, remove and
serve hot.

Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

MIXED HERB VINEGAR

Recipe By : Homemade Good News (Vol 3 No 8)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint red wine vinegar
1 piece cider vinegar
2 peeled, halved garlic cloves
1 branch tarragon
1 sprig thyme
2 sprigs fresh oregano
1 small stalk sweet basil
6 black peppercorns

Pour red wine and cider vinegar into a quart jar. Add garlic, herbs,
peppercornsand cover. Let stand in a cool place, out of the sun, for three
weeks. Shake occasionally. POur into bottles and stop with cork.

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Title: Greens Galore
Categories: Diabetic, Salads, Side dishes, Vegetables
Yield: 5 servings

10 c Kale, Swiss Chard, Mustard 1/3 c Water
Greens, or a combination of Salt pepper to taste
2 md Onions, thinly sliced Juice of 1/2 lemon,
optional
2 t Olive oil

Wash the greens well and chop some of the stems with the leaves. In a
large saucepan, cook onions in oil or butter until golden. Add greens
and water. Cover and cook over medium heat, stirring occasionaly,
just until the greens are tender. Season with salt pepper. Sprinkle
with lemon juice if desired. Found on the cooking echo and have not
used these greens to much. I have the greens a Free. The onion could
count as a 1/2 to 1 vegetables. Sure that some could use this.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

MMMMM

Title: CHOLENT
Categories: Meats, Soups, Jewish
Yield: 4 servings

-Marlene Sinyard HFWK05A
1 c Dried Navy beans
1 1/2 lb Boneless beef chuck; cut
-into 4 equal pieces
4 Potatoes; peeled
1 Onion; quartered
1 ts Salt
1/8 ts Black pepper; fresh ground
3 c Chicken stock

Soak the beans in water to cover overnight.

Preheat the oven to 350 degrees.

Drain the beans and place them in a large clay bean
pot with the meat, potatoes, onion, salt, and pepper.
Add enough water to just reach the top of the
ingredients, about 1 1/2 cups. Cover the pot tightly,
first with a piece of aluminum foil, then with the lid
of the pot. Bake for 30 minutes. Reduce heat to 200
degrees and bake for 10 hours or more. Do not disturb
in any way.

Serve the cholent in soup plates, adding a little hot
chicken broth, if you wish.

—–

Date: Wed, 07 Dec 94 08:28:47 PST
From: “Rob Ryerson”

Brown Rice Wheat Berries
(modifed for VLF, and un-tested)

2 1/4 cups water
1/3 cup wheat berries
1/3 cup brown rice
1 Tbs saute fluid (pick your a compatible favoriet)
1/4 cup chopped scallion
1/4 tsp salt
1/8 tsp pepper

In 2qt pan, boil water. Add berries, return to boil. Reduce
heat, simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50
minutes longer. 5 minutes before rice is finished, saute scallion
until softened. Combi ne with rice and wheat mixture, along with
spices.

175ml/6oz coffee liqueur (Tia Maria)
18-20 savoiardi (sponge fingers)
300ml/0.5pint double cream
40g/1.5oz icing sugar, sifted
50g/2oz chocolate chips
50g/2oz each of shelled hazelnuts and shelled almonds, toasted, skinned and
chopped
85g/3oz chocolate, in pieces
To decorate:
2 Tbsp cocoa powder
2 Tbsp icing sugar

Line a 1.2litre/2pint round-bottomed bowl or pudding basin with damp muslin or
cheesecloth, leaving it hanging over the rim.

Put all but 3 Tbsp of the liqueur in a shallow dish, dip in the sponge
fingers one at a time and use to line the bowl or basin, placing them
sugared side outwards. Fill the bottom and any gaps with liqueur-soaked
trimmings so that the lining is completely solid. Chill for 30 minutes.
Reserve the remaining sponge fingers and liqueur.

Whip the cream with the icing sugar until very thick and standing in stiff
peaks. Transfer three-quarters to a separate bowl. Stir the nuts and
chocolate chips into the remaining one-quarter, then spread this over the
sponge fingers to make an inner lining. Return to the refrigerator. Put
the chocolate pieces and remaining 3 Tbsp liqueur in a heatproof bowl.
Stand the bowl over a pan of gently simmering water and heat gently,
stirring occasionally, until the chocolate has melted and is smooth. Remove
from the heat and leave to cool slightly, then stir into the remaining
whipped cream. Use to fill the centre of the bowl or basin and smooth over
the surface. Cover with the remaining sponge fingers dipped in the rest of
the liqueur. Press the sponge fingers down firmly, then cover with the
muslin. Place a plate with heavy weights on top and chill overnight.

To serve, remove the weights and unfold the muslin, then run a palette knife
carefully between the muslin and the bowl/basin. Invert a serving plate
over the mould and turn the Zuccotto out onto it. Carefully remove the
muslin. Decorate with alternate sections of sifted cocoa powder and icing
sugar. Fold a circle of greaseproof paper into 8 sections, then cut out
each alternate one. Place over the Zuccotto and sift over the cocoa powder,
then move the paper around so that the cocoa powder is covered and sprinkle
with the icing sugar. If you are in a rush the Zuccotto can, of course, be
simply dusted with either icing sugar or cocoa instead of both but the
decoration is worth the effort for a special occasion.

Source: Patisserie of Italy by Jeni Wright
Serves: 8

HEIRLOOM SPICE CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted Unbleached Flour
1 t Baking Soda
1/2 ts Salt
1 t Ground Cinnamon
1/2 ts Ground Nutmeg
1/4 ts Ground Cloves
1 c Butter Or Regular Margarine
1 c Sugar
1 lg Egg
1 c Sour Milk
1 c Chopped Walnuts
1 c Raisins
Sifted Confectioners Sugar

Sift the flour, baking soda, salt and spices together and set aside.

Cream the butter and sugar together in a large mixing bowl until light and
fluffy using an electric mixer set at medium speed. Beat in the egg.

Add the dry ingredients alternately with the sour milk, beating well after
each addition, using an electric mixer set at low speed. stir in the
walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan.

Bake in a preheated 350 degree F. oven for 40 minutes or until the cake
tests done. Sprinkle with sifted confectioners sugar.

NOTE:

To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough
milk to make 1 cup.

From The Farm Journal’s Complete Home Baking Book Copyright 1979

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