Title: FRUIT CHILI RELISH
Categories: Fruits, Vegetables, Relishes, Sauces
Yield: 7 servings

4 qt Ripe Tomatoes; Peeled, 8 Lbs
-OR
3 qt Canned Tomatoes
1 qt Peaches Or Pears; Unpeeled,
-6 Or 7, Chopped
3 c Apples; Chopped, Unpeeled,
-6 Or 7
5 c Medium Onions; Peeled,
-Chopped, 12
1 1/4 c Red Bell Peppers; Chopped
-And Seeded
2 1/2 tb Salt
7 tb Mixed Pickling Spices
2 1/2 c Granulated Sugar
1 qt Cider Vinegar; 4 Cups

Combine the first 6 ingredients. Cook, uncovered, for
1 1/2 hours or until reduced by one half. Add the
spice in a cheesecloth bag and the sugar and vinegar.
Cook, uncovered, for 1 hour or until quite thick,
stirring often. Remove the spice bag and pour into
clean, hot preserve jars and seal according to the jar
or lid manufacturers directions.

YIELD:

7 to 8 pints.

—–

Peanut Butter Ice Cream Pie with Hot Fudge Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PIE—–
1 9-inch Graham Cracker Shell
1 quart Vanilla Ice Cream — softened
1 cup Frozen Non-Dairy Topping — thawed
1/2 cup Peanut Butter
1/2 cup Peanuts — Chopped
1/2 cup Whole Peanuts for the top
—–SAUCE—–
6 ounces Semi-Sweet Chocolate Chips
3/4 cup Evaporated Milk
1/4 cup Sugar

*** Pie ***
Combine all except whole peanuts, mix well and spoon into shell. Top
with whole peanuts and freeze until firm.

*** Sauce ***
Combine all ingredients in a heavy sauce pan ov low heat, stirring
until melted. Serve warm or cool over the pie.

Source: “The Yankee Kitchen” 03-26-93 (#5) [Sheryl]

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Title: Gingerbread Cookies
Categories: Cookie, Low-cal, Low-cholest, Low-fat
Yield: 48 servings

1 c Diet margarine or light butt
1 c Granulated fructose
2 Egg whites
3/4 c Molasses
1 tb Vinegar
4 3/4 c Whole-wheat pastry flour
1 1/2 ts Baking soda
1/2 ts Salt
3 ts Ginger
1 1/2 ts Cinnamon
1 1/2 ts Cloves
Raisins or dried fruit (opti

Recipe by: Evelyn Tribole, R.D. * Tip: Make sure you use diet
margarine that has about 50 calories per tablespoon; the ultra-diet
margarines (with 25 calories per tablespoon) result in a soggy
texture.

In a large bowl, thoroughly cream margarine with fructose. Stir in
egg whites, molasses and vinegar. In a separate bowl, mix together
flour, baking soda, salt, ginger, cinnamon and cloves. Stir dry
ingredients into margarine and fructose mixture.
Chill dough for 3 hours or overnight. This batter can be kept in the
refrigerator for several days.
Preheat oven to 375. Divide dough into four balls for easier
management. Place each dough ball between two sheets of lightly
floured wax paper and roll out. Cut out gingerbread people using
floured cookie cutters. If desired, decorate with raisins or dried
fruit. Bake cookies on an ungreased cookie sheet for about 8 minutes
or longer. Press dough lightly with one finger to test for doneness:
If dough springs back, it’s ready. Cool on a rack. Decorate with
colorful icing, if desired.

Makes 4 dozen.

Per serving: 83 calories, 2g fat, (22% of calories), 1.5g dietary
fiber, 1.8g protein, 15g carbohydrates, no cholesterol, 99mg sodium.

Adapted from Healthy Homestyle Cooking by Evelyn Tribole, R.D.
(Rodale Press, 1994)

Prevention Cuisine Dec/94 Typed for you by Marjorie Scofield
5/4/95

MMMMM

Coconut and Pineapple Upside-Down Muffins

Recipe By : Jody Priva
Serving Size : 6 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 teaspoons pineapple preserves
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg white
1/2 cup milk
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sweetened flaked coconut — toasted lightly

Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to
1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and
the egg white until the mixture is smooth and whisk in the milk. In another
bowl whisk together the flour, the baking powder, the cinnamon, the salt ,
and the coconut, add the milk mixture, and stir the batter until it is just
combined. Divide the batter among the tins and bake the muffins in the
middle of a preheated 400oF oven for 20 minutes, or until a tester comes out
clean. Let the muffins cool for 3 minutes, run a knife around each muffin,
and lift each muffin out with a fork, inverting it onto a rack.
Jody Prival Makes 6 muffins.

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Title: CHINESE PEPPER STEAK #1
Categories: Chinese, Beef, Coca-cola
Yield: 6 servings

1 1/2 lb Top Round Steak
2 tb Vegetable Oil
1 Clove Garlic, Minced
1 ts Salt
1 c Beef Broth
1 c Julienned Bell Pepper
1 c Thinly Sliced Celery
1/4 c Thinly Sliced Onion
1/2 c Coca-Cola
2 md Ripe Tomatoes
2 1/2 tb Cornstarch
1/4 c Coca-Cola
1 tb Soy Sauce
Hot Cooked Rice

Trim all fat from the meat and cut into pencil thin
strips. In a deep skillet or Dutch oven, heat oil,
garlic and salt. Add the meat and brown over high
heat, about 10 minutes, stirring occasionally with a
fork. Add the beef broth. Cover and simmer for 15 to
20 minutes, or until the meat is fork-tender. Stir in
the green pepper strips, celery, onions and 1/2 cup
Coca-Cola. Cover and simmer for 5 minutes. Do not
overcook; the vegetables should be crisp-tender. Peel
the tomatoes; cut into wedges and gently stir into
meat mixture. Blend cornstarch with 1/4 cup of
Coca-Cola and the soy sauce. Stir into the meat
mixture until the sauce thickens, about 1 minute,
stirring lightly with a fork. Serve over hot rice.
From: “International Cooking with Coca-Cola”, a
give-away pamphlet from The Coca-Cola Company, 1981.

—–

Gazpacho Ice with Cucumbers

Recipe By : The Best of Gourmet – 1987
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon unflavored gelatin
2 tablespoons dry white wine
1/2 pound tomato — peel, seed, chop
1/4 cup cucumber — peel, seed, mince
2 tablespoons red onion — minced
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon garlic — minced
1/8 teaspoon cayenne pepper

1. Soften the gelatin in the wine over low heat until dissolved.
2. Add the gelatin and the remaining ingredients to a blender and puree until
smooth.

Freeze as for any ice cream following the methods used for your ice cream
maker.

Garnish with paper-thin slices of cucumber.

– – – – – – – – – – – – – – – – – –

NOTES : Freeze in molds and serve as part of a salad in place of tomatos.

Lemon Coolers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box lemon cake mix
6 ounces cool whip
1 egg

Mix well by hand. Drop by teaspoons into bowl of powdered sugar and coat. Sha
pe into balls. Bake at 350 degrees for 10 to 12 minutes. DO NOT OVERBAKE.

busted by sooz

– – – – – – – – – – – – – – – – – –

In a blender, blend peas until it is a smooth mixture. Add
onions, lime juice, and cilantro. Blend for 1 min.
Don’t let the peas discourage you. It is an excellent, easy, and
inexpensive dip. For tomato eaters, mix in pre made salsa or tomatoes
as you get ready to serve it!

COCK-A-LEEKIE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Vegetables
Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From Prodigy Cookbook
3 lb CHICKEN, BONELESS
4 c WATER
1 CARROTS, SLICED
1 CELERY STALK, SLICED
1/2 c BARLEY
2 ts CHICKEN BOUILLON,DRY
2 ts SALT
1/4 ts PEPPER
1 BAY LEAF
1 1/2 c LEEK, SLICED W/TOPS
—–CATEGORY 2, TOPIC 3 MESSAGE—–
—–CATEGORY 2, TOPIC 3 MESSAGE—–

HEAT ALL INGREDIENTS EXCEPT LEEKS TO BOILING. REDUCE HEAT, COVER, AND
SIMMER 30 MIN. ADD LEEKS AND HEAT TO BOILING. REDUCE HEAT, COVER, AND
SIMMER 10-15 MIN.
Note: I use MUCH less chicken than this. Makes a thick soup, almost like
a stew. 02, 1993 D.WEISSGERBE [RICK W] at 07:09 EDT

Hello to you too Sylvia!

Not new … just not a frequent poster . I’m in the process of moving my
count went over 6000) and cleaning things up. 02, 1993 COOKIE-LADY [Cookie]
at 14:58 EDT

-Begin Recipe Export-

– – – – – – – – – – – – – – – – – –

Exported from MasterCook II *

WHITE TURKEY CHILI

Recipe By : Anita Matejka via Welch Link JHU
Serving Size : 8 Preparation Time :1:00
Categories : Chili Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups onion — chopped
1/2 cup green bell pepper — chopped
2 cloves garlic — minced
1/2 teaspoon olive oil
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup chicken broth
19 ounces cannellini beans — drain and rinse
2 cups turkey light meat — cooked cubed
1/2 cup monterey jack cheese — grated

In a 3-quart saucepan over medium heat, cook onions, bell peppers, and
garlic in oil until tender. Add cumin, oregano, cayenne pepper, and
salt.
Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce
heat and simmer (uncovered) for 30 minutes or until slightly thickened.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Ladle into bowls and top with Monterey Jack Cheese

NOTES : Source: The Great Turkey Cookbook.
Copied by Tom Shunick 3/1//96