Title: Lemon Meringue Pie
Categories: Microwave, Desserts, Pie
Yield: 8 servings

6 tb Cornstarch
6 tb Lemon Juice
1/4 ts Salt
1 tb Grated lemon rind
1 c Sugar
3 Egg whites
2 c Water
1/4 ts Cream of tartar
3 Egg yolks slightly beaten
6 tb Sugar
1 tb Butter
1 Baking dish 9″ deep dish
Pastry shell

Combine cornstarch, salt, sugar and 1/2 cup cold water in sauce pan.
Grad- ually add 1-1/2 cups hot water. Cook over medium heat stirring
constantly until mixture comes to a boil and thickens. Boil for 1
min. Mix a little hot mixture into egg yolks. Blend egg yolks into
sugar mixture. Cook and stir 1 min. Remove from heat add butter,
lemon juice and rind. Cool slightly. Pour into baked pie shell.
Cool to room temperature. For mer- ique combine egg white and cream
of tartar. Beat until soft peaks form. Gradually add sugar beating
until stiff peaks form. Spread meringue over filling, carefully
sealing to edge of crust. Bake in 400F (200C) oven 5-10 minutes or
until merinque is browned.

MICROWAVE METHOD; Combine cornstarch, salt, sugar and 1/2 cup cold
water in 1-1/2 qt casserole. Heat remaining water in microwave on
high for 2-3 min. Gradually add to cornstarch mixture. Microwave 3
~ 6 min until very thick, stirring every 2 min. Mix a little hot
mixture into egg yolks. Blend egg yolks into sugar mixture.
Microwave on high 1 min. Stir in butter, lemon rind and juice. Cook
lightly and turn into pie shell. Make merinque as in conventional
oven.

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Favorite Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 cup Chopped onion
1 Chopped green pepper
10 milliliters Garlic — minced
1 can (15-oz) tomato sauce
1 can (12-oz) beer
1 cup Shredded sharp cheddar
Cheese
1 package Carrol Shelby Texas brand
Chili mix

Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are
tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt and
cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15
minutes. Gradually add remaining beer to masa flour packet, stirring until well
blended. Add to meat mixture, simmer 5 minutes. Serve with cheese.

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Nevada Annie’s Champion Chili

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Chili Meats
Main Dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DICE AND SAUTE—–
3 medium Onions
2 medium Green peppers
1 large Stalk celery
2 Cloves garlic
1 small Jalapeno pepper;seed — fresh
—–ADD—–
8 pounds Lean ground chuck
—–ADD—–
7 ounces Green chilies — diced
28 ounces Stewed tomatoes
15 ounces Tomato sauce
6 ounces Tomato paste
6 ounces Chili powder
2 tablespoons Cumin
Tabasco sauce to taste
12 ounces Beer — divided
Annie says to put in — half the beer, drink

12 ounces Mineral water
3 Bay leaves
Garlic — salt and pepper
taste

Dice and saute the first five ingredients. add the meat and brown it.
Add the remaining ingreidnets. Add water, just to cover the top of the mixture.
Cook about 3 hours on low heat, stirring often Courtesy of LaVerne Harris,
a.k.a. Nevada Annie, Winner, 1978

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Title: Basic Pie Shell (Lo Cal)
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 1 servings

1/3 c Crisco chilled 1/4 ts Salt
1 c Flour (sifted) 2 tb Water (may need up tp 4 T)

Either by hand or in a processor cut shortening into the flour and
salt until fine crumbs. Add water 1T at a time until a ball forms.
Wrap in plastic and chill for one hour. Roll out to fit a 9″ pie
pan.Bake at 425 for 10-12 minutes or leave unbaked if oie recipe
calls for unbaked shell. exchange: 1 bread 1 fat recipe makes enough
for 8 servings (shell alone 120 calories per serving) source diabetic
dessert cookbook

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Title: OATMEAL-BANANA LEBKUCHEN
Categories: Cookies
Servings: 48

3/4 c Margarine, softened
1/2 c Brown sugar, packed
1/4 c Honey
1 1/2 t Ground cinnamon
1 1/2 t Ground ginger
1 t Ground cardamom
1/2 t Ground cloves
2 md Extra-ripe, DOLE Bananas,
Peeled
2 Eggs, beaten
1 3/4 c All-purpose flour
1/2 t Baking powder
1/2 t Baking soda
1/2 t Salt
3/4 c DOLE Chopped Almonds
1/2 c Mixed candied fruit,
-finely chopped
2 c Quick oats, uncooked

MMMMM—————————LEMON GLAZE——————————–
3/4 c Sifted powdered sugar
1 Juice from DOLE Lemon (1T)
1 dr Almond extract

Beat margarine, brown sugar and honey in large bowl. Beat in cinnamon,
ginger, cardamom and cloves.

Mash bananas with fork in small bowl; use 1 cup for recipe. Add 1 cup
banana and eggs to margarine mixture; beat until blended.

Combine flour, baking powder, baking soda and salt in small bowl. Stir in
almonds and candied fruit. Add to margarine mixture. Stir until well
blended. Stir in oats.

Drop by heaping teaspoonfuls, 2″ apart, onto greased cookie sheets. Bake
in 400’F. oven 8 minutes. Cool completely on wire racks. Spread with Lemon
Glaze or dust with powdered sugar. When glaze has set, store cookies in
airtight container.

Makes 4 dozen cookies.

LEMON GLAZE: Combine all ingredients until blended.

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Title: Cow Chip Biscuits
Categories: Biscuits, Chuckwagon
Yield: 18 servings

3 c Flour
6 t Baking powder
3 T Lard
1 t Salt
1 T Sugar
1 1/3 c Milk (or canned milk, cut to
-half-strength with water)
Cow chips (opt, depending
-on which way the wind is
-blowing)

Sift together all dry ingredients; cut in lard until flaky pieces
form; add milk to moisten mix until sticky; turn onto floured board;
pat gently until dough is 1/2″ thick; cut biscuits from dough; place
in large (18-20") greased, warm Dutch oven (do not crowd); replace
cover of Dutch oven and place coals on top; bake approximately 20
minutes. Serve with honey or preserves or beans or chili. Makes
approximately 18 biscuits.

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THREE TOMATO SALSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Extra virgin olive oil
1/2 sm Red onion peeled and diced
2 tb White wine
8 Tomatillos husked cored and
Cut in one-quarter inch
Dice
4 Tomatos seeded and cut in
One quarter inch dice
1 pt Yellow cherry tomatos
Seeded and cut in one
Quarter inch dice
Salt to taste
Coarsely ground white
Pepper
6 Sprigs minced fresh basil

Heat oil in medium skillet over medium high heat. Add
the onion and cook 1-2 minutes. Add the wine and
tomatillos; stir to combine. Remove from heat. Add the
red and yellow tomatos to the skillet while the
mixture is still warm but do not heat or cook. Season
to taste with salt and pepper and stir in the basil.
Let the relish stand 15- 20 minutes so the flavors
meld or refrigerate up to two hours before using.

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Howard Johnson Spicy Mustard

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Meats
Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Dijon mustard
1/4 cup French’s prepared mustard
1/4 cup Honey

Makes 3/4 c. Refg. pg. 61

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Title: CHINESE SPARERIBS (“PA-KWAI”)
Categories: Chinese, Pork
Yield: 4 servings

4 lb Spareribs (any kind of meat)
2 tb Vinegar
Water
3/4 c Soy Sauce
3/4 c Brown Sugar
1 sm Can crushed pineapple, juice
1 tb Dry Mustard, rounded
1/2 ts MSG

Bring to boil spareribs in vinegar and enough water to
come 1 inch below ribs. Simmer 1/2 hour. Drain and
place in shallow pan.

Mix together and pour over ribs. Bake in oven at 375
degrees for 1 hour, turning often. Be careful to keep
ribs coated with sauce.

—–

Italian Vinaigrette Dressing

Recipe By : Better Homes And Gardens New Cookbook
Serving Size : 12 Preparation Time :0:15
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c olive oil
1/4 c water
1/3 c white vinegar
1 tbsp granulated sugar
2 tbsps fat-free parmesan cheese
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp dry mustard
1/8 tsp black pepper
1 clove garlic — crushed

In a screw-top jar mix oil, water, vinegar, sugar, parmesan cheese,
oregano, paprika, mustard, black pepper, and garlic. Cover and shake well.
Store in the refrigerator up to 2 weeks.

– – – – – – – – – – – – – – – – – –

Per serving: 51 Calories; 5g Fat (79% calories from fat); 1g Protein; 2g
Carbohydrate; 0mg Cholesterol; 18mg Sodium

Serving Ideas : Serve over a bed of leaf lettuce.

NOTES : Servings per tablespoon.