Title: Beef Burgundy Stew
Categories: Stew Meats Main dish
Servings: 2

2 ea Slices Bacon 4 t Unbleached Flour
1/2 t Instant Beef Bouillon 1/4 t Dried Basil, Crushed
1/2 lb Stew Meat, 1/2-inch Cubes 7 1/2 oz Canned Tomatoes, Cut Up
1/4 c Dry Red Wine 1/2 c Frozen Pearl Onions
8 ea Small Whole Fresh Mushrooms

In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power
for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in
casserole. Crumble bacon and set aside. Stir flour, bouillon granules,
and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix
well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook,
covered, on 50% power for 15 minutes, stirring twice. Stir in onions and
mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til
meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon
atop and serve.

—————————————————————————–

Butternut Squash Soup

Recipe By : COOKING LIVE SHOW #CL8731
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium butternut squash — (about 2 1/4 pounds)
Nonstick vegetable oil spray
1 medium onion chopped (about 1 cup)
1 tablespoon freshly grated ginger — optional
3 tablespoons unsalted butter
3 cups chicken broth
1 -2 cups water — as needed
Salt and pepper to taste
Sour cream for garnish

Cut squash in half lengthwise, and scoop out the seeds.
Arrange the halves cut side down in roasting pan that has
been sprayed with nonstick vegetable oil spray. Bake squash
in the oven for 40-45 minutes or until very tender. Set aside
to cool.

When the squash is completely cool, scoop the flesh from
the skin. While the squash is baking, cook the onion and
the ginger in the butter in a saucepan, over moderately low
heat, for 5 minutes or until the onion is softened, Add the
broth and simmer the mixture for 10 minutes, covered. Add
the squash pulp to the sauce pan.

Transfer the mixture to a blender or food processor, in
batches, and puree until smooth. Add enough water to
achieve the desired consistency, and salt and pepper to
taste. Return the soup to the sauce pan and cook over
moderate heat until it is hot.

Garnish each portion with the heaping teaspoon of low-fat
sour cream.

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Title: Glossary of Terms (M-Z)
Categories: Canning, Information
Yield: 1 half

Microorganisms – Independent organisms of microscopic size, including
bacteria, yeast, and mold. When alive in a suitable environment, they
grow rapidly and may divide or reproduce every 10 to 30 minutes.
Therefore, they reach high populations very quickly. Undesirable
microorganisms cause disease and food spoilage. Microorganisms are
sometimes intentionally added to ferment foods, make antibiotics, and
for other reasons.

Mold – A fungus-type microorganism whose growth on food is usually
visible and colorful. Molds may grow on many foods, including acid foods
like jams and jellies and canned fruits. Recommended heat processing and
sealing practices prevent their growth on these foods.

Mycotoxins – Toxins produced by the growth of some molds on foods.

Open – Kettle canning A non-recommended canning method. Food is
supposedly adequately heat processed in a covered kettle, and then
filled hot and sealed in sterile jars. Foods canned this way have low
vacuums or too much air, which permits rapid loss of quality in foods.
Moreover these foods often spoil because they become recontaminated
while the jars are being filled.

Pasteurization – Heating of a specific food enough to destroy the most
heat-resistant pathogenic or disease-causing microorganism known to be
associated with that food.

pH – A measure of acidity or alkalinity. Values range from 0 to 14. A
food is neutral when its pH is 7.0: lower values are increasingly more
acidic; higher values are increasingly more alkaline.

Pickling – The practice of adding enough vinegar or lemon juice to a
low-acid food to lower its pH to 4.6 or lower. Properly pickled foods
may be safely heat processed in boiling water.

Pressure canner – A specifically designed metal kettle with a lockable
lid used for heat processing low-acid food. These canners have jar
racks, one or more safety devices, systems for exhausting air, and a way
to measure or control pressure. Canners with 20- to 21-quart capacity
are common. The minimum volume of canner that can be used is 16-quart
capacity, which will contain 7 quart jars. Use of pressure saucepans
with less than 16-quart capacities is not recommended.

Raw pack – The practice of filling jars with raw, unheated food.
Acceptable for canning low-acid foods, but allows more rapid quality
losses in acid foods heat processed in boiling water.

Spice bag – A closeable fabric bag used to extract spice flavors in a
pickling solution.

Style of pack – Form of canned food, such as whole, sliced, piece,
juice, or sauce. The term may also be used to reveal whether food is
filled raw or hot into jars.

Vacuum – The state of negative pressure. Reflects how thoroughly air is
removed from within a jar of processed food–the higher the vacuum, the
less air left in the jar.

Yeasts – A group of microorganisms which reproduce by budding. They are
used in fermenting some foods and in leavening breads.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

“Gone in a Second” Pickles

Recipe By : Gael Godfrey
Serving Size : 15 Preparation Time :0:00
Categories : Pickles Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds cucumbers
6 tablespoons salt
1 1/2 cups boiling water
2 tablespoons sugar
1/2 teaspoon Accent
6 cloves garlic — sliced
1/4 cup vinegar
1 1/2 cups ice water
2 teaspoons dried red pepper flakes

Cut the cucmbers in half lengthwise, then slice diagonally into 1/2"-thick
slices
and place in a large bowl. Mix salt with boiling water and pour over the
cucumbers and let stand 1 hour, then drain. Mix the remaining ingredients and
pour over the cucumbers and refrigerate.

– – – – – – – – – – – – – – – – – –

Per serving: 20 Calories; less than one gram Fat (5% calories from fat); 1g
Protein; 5g Carbohydrate; 0mg Cholesterol; 2561mg Sodium

Cooked Salad Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
3 tablespoons Flour
1/2 teaspoon Mustard
1 teaspoon Salt
1/2 teaspoon Paprika
1/8 teaspoon White pepper
2 Eggs — beaten well
1/2 cup Vinegar
1/2 cup Water
1/4 cup Butter — melted

Mix dry ingredients thoroughly. Beat eggs in the top of a double boiler
and add dry ingredients. Add vinegar and water slowly, stirring to keep
the water smooth. Stir and cook until dressing is thick and smooth, about
10 minutes. Add the butter and mix we ll. Cool and store in the
refrigerator. Use on potato, vegetable or mixed fruit salads.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Steamed Persimmon Halva

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Flour
1 teaspoon Baking soda
1/2 cup Butter — clarified
2 teaspoons Cardamom — ground
1 cup Sugar — brown
2 cups Persimmon pulp
1 teaspoon Juice — lemon
1/2 cup Raisins
1/2 cup Walnuts — chopped

Vegetable oil can be substituted for the clarified butter.
In a large bowl, mix the flower, sugar and soda.
Fold in the pulp and the ghee. Add the lemon juice, cardamom powder,
raisins and nuts. Stir to combine all the ingredients.
Coat with ghee or oil a six-cup container and pour the mixture into it.
Cover with foil and steam in the pressure cooker without its valve
weight for about 1 hours. Cool the halva before cutting into small
pieces for serving.
A pressure cooker with a six-cup size container works best for this
recipe. One large persimmon equals about 1 cup of pulp.

– – – – – – – – – – – – – – – – – –

Title: MERINGUE KISSES
Categories: Ww, Desserts
Yield: 12 servings

-Joyce Burton – PDPP83A
2 Egg whites; room temperature
1/4 ts Cream of tartar
pn Salt
1/2 c Granulated sugar
1/2 ts Vanilla extract
4 oz Semisweet chocolate chips

1. Preheat oven to 375 F. Line baking sheet with
parchment paper; set aside.
2. In medium bowl, with electric mixer on medium
speed, beat egg whites until frothy; add cream of
tartar and salt. Beat on high speed until stiff; beat
in sugar 1 tablespoon at a time. Add vanilla; fold in
chocolate chips.

3. Drop batter by heaping teaspoonfuls onto prepared
baking sheet. Place in oven. Turn oven off; leave
cookies in oven 5 hours. Variation: Add food coloring
for festive holiday touch: green for Christmas; pink
and yellow for Easter, etc.

Each serving (2 cookies) provides: 80 optional
calories.

Per serving: 80 calories, 1 g protein, 3 g fat, 15 g
carbohydrate, 3 mg calcium, 20 mg sodium, 0 mg
cholesterol, 0 g dietary fiber. Source: “Weight
Watchers Favorite Homestyle Recipes.”

MMMMM

Title: CHOCOLATE COCONUT COOKIES – BARBARA WALTERS’
Categories: Cookies, Celebrity
Yield: 1 Recipe

1 c Sweetened condensed milk
4 (1 oz) squares unsweetened
– baking chocolate
1/4 ts Salt
1 ts Vanilla
2 1/2 c Coconut; shredded
1/2 c Nuts; chopped

Preheat oven to 350 degrees. In top of double broiler, combine milk,
chocolate and salt. Cook over boiling water, stirring frequently, until
chocolate melts and thickens. Remove from heat, stir in remaining
ingredients. Drop by rounded teaspoonfuls 1 inch apart on greased cookie
sheet. Bake 8 to 10 minutes. Formatted by Mary Wilson, BWVB02B.

—–

Title: ORIENTAL STUFFED CHICKEN ROLLS WITH SWEET-SOU
Categories: Chinese, Chicken
Yield: 5 servings

5 lg Chicken breasts, boneless
2 c Buttermilk baking mix
1/3 c Chopped green onions
2 tb Oil
1 c Minced shrimp
8 oz Water chestnuts, drained and
-chopped
3/4 c Bean sprouts, rinsed and
-drained
3 tb Soy sauce
1 tb Instant chicken bouillon
2 tb Cornstarch mixed with 1/4
-cup water
2 Eggs, slightly beaten with 2
-tablespoons water
Oil for deep-fat frying
Sweet-sour Apricot Sauce
1/4 c Apricot preserves
1/2 c Packed brown sugar
2 tb Cider vinegar
2 tb Soy sauce
1/2 ts Dry mustard

Looking for a new way to treat some leftovers,
Margaret Thompson of Chicago, an innovative cook,
decided to use chop suey as a filling for a
French-style chicken roll. The dish was such a success
that she went one step further and concocted a
delicious Oriental-style filling of her own.
Buttermilk baking mix gives the chicken an
extra-crunchy coating, topped by a sauce quickly made
from apricot preserves. To round out the menu, Mrs.
Thompson serves crisp Chinese noodles or steamed rice,
cabbage slaw with an oil-vinegar dressing, fruit
compote with Chinese almond cookies and tea.

Place chicken between pieces of waxed paper and with a
mallet or broad side of a cleaver, pound thin. Dredge
in baking mix; set chicken and baking mix aside.

In large skillet, saute onions in oil until tender.
Add shrimp, water chestnuts, bean sprouts, soy sauce
and bouillon; cook and stir until shrimp are opaque.

Add cornstarch mixture; cook and stir until thickened.

Place 2 tablespoons filling at one end of each breast
half; roll up and secure with toothpicks. Dip in egg
mixture; roll in remaining baking mix.

Heat oil in fryer to 400~F. Fry rolls 2 at a time 10
minutes or until golden brown. Drain; keep warm in
300~ oven until serving time. Serve with Sweet-sour
Apricot Sauce.

NOTE: chicken can be pounded and dredged and filling
can be made a day ahead. Refrigerate until ready to
use. Sauce keeps refrigerated at least one month.

Sauce Combine all ingredients in small saucepan. Stir
over medium-low heat until sugar dissolves. Serve warm
or at room temperature.

Makes about 2/3 cup.

—–

Apple and Cheddar Corn Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 cups Flour — all-purpose
1 1/2 ounces Cornmeal — yellow
uncooked
1 tablespoon Baking powder — double-acting
3/4 pound Apples — cored, pared,
finely chopped
1/2 cup Corn, whole-kernal — frozed
thawed
2 1/4 ounces Cheese, Chedder — reduced-fat
shredded
1/3 cup Sugar — granulated
1 dash Cinnamon — ground
1 dash Nutmeg — ground
6 tablespoons Corn oil
3 Eggs — lightly beaten

Preheat oven to 400F. Line 12 2-1/2″ muffin-pan cups with paper baking
cups; set aside. In large mixing bowl combine flour, cornmeal and baking
powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to=

combine. In small bowl beat together oil and eggs; stir into flour
mixture.
Fill each baking cup with an equal amount of batter. Bake in middle of
even fro 15 minutes, until golded and tootpick comes out dry. Set pan on
wire rack and let cool.

Weight Watcher Exchanges: 1-1/2 Fat, 1/2 Protein, 1 Bread, 1/4 Fruit, 25
Optional Calories.

Per serving: 214 calories, 5 g. protein, 27 g.
carbohydrate, 9 g. fat, 67 mg. cholesterol, 160 mg.
sodium, 110 mg. calcium, 1 g. dietary fiber.

Calories from fat: 36% Original recipe from Weight Watchers “Simple
Light Cooking”. Conversion and additional nutritional analysis by Rick
Weissgerber.

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