Title: Rainbow Sherbet Mold
Categories: Desserts
Yield: 12 servings

1 1/3 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/3 c Brown sugar, firmly packed
1/3 c Butter or margarine; melted
5 pt Sherbet, assorted flavors

Combine oats, sugar and butter, mixing until crumbly. Place in a shallow
baking pan. Heat in preheated moderate oven (350 F.) about 10 minutes,
stirring occasionally. Firmly press onto bottom of a 7-1/2″ spring form
pan.* Chill.

Using ice cream dipper, scoop sherbet balls onto cooky sheet; freeze until
firm. Alternating colors, firmly press sherbet balls into crumb-lined
pan. Freeze until firm. To unmold, loosen sides with spatula. Invert
onto plate; cut in slices.

*NOTE: If spring form pan isn’t available, firmly press crumb mixture onto
bottom and part-way up the sides of a 2-quart mixing bowl.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Tortilla Espanola

Recipe By : Cooking Live Show #8894
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup olive oil
4 large potatoes — peeled and thinly
— sliced
salt and freshly ground black pepper
1 large onion — thinly sliced
4 large eggs
1/4 cup finely chopped fresh parsley

In a large heavy skillet heat the oil over moderate heat. Add the
potato slices, one at a time to prevent sticking, in a single layer.
Alternate potato layers with the onion slices and season with salt and
pepper. Cook the vegetables, lifting and turning the potatoes
occasionally, until tender but not brown.

In a large bowl beat the eggs with a fork. Transfer the tender
potatoes and onions to a colander to drain. Reserve 3 tablespoons of
the olive oil. Add the drained potatoes and onions to the eggs,
pressing down on the potatoes so that they are completely submerged,
and let sit for 15 minutes.

Heat 2 tablespoons of the reserved oil in a large heavy skillet over
high heat. Add the potato-and-egg mixture, quickly spreading it out in
the pan with a spatula. Sprinkle half of the herbs over the egg
mixture. Lower the heat to moderately high and shake the pan
occasionally to prevent sticking. When the potatoes begin to brown
underneath, invert a large plate over the skillet. Flip the omelet
onto the plate. Remove any pieces that have stuck to the pan and
arrange them on the tortilla. Add the remaining tablespoon of reserved
oil to the pan, then slide the tortilla back into the skillet. Lower
the heat to medium and continue to cook the tortilla, flipping 2 to 3
more times, until it is firm but still moist. Transfer the tortilla to
a platter and sprinkle with remaining herbs. The tortilla can be
served hot, warm, room temperature, cool, or cold cut into wedges.

Yield: 6 servings

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SHRIMP PASTA *** (DCJR89A)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Seafood Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Twist pasta — small
1 lb Cooked shrimp — shelled dev
1/2 c Chopped parsley
1/2 c Olive oil — divided
4 tb Lemon juice
1 t Tarragon — crushed
1/4 ts Rosemary — crushed
1/2 ts Salt — to taste
1/8 x Tabasco sauce

Try this one from THE PASTA SALAD BOOK by Nina Graybill Maxine
Rapoport. Have not tried it myself but it looks great!
Cook pasta until al dente, drain well toss with 2 tble. oil.
Set aside to cool.
Cut some of the shrimp into smaller pieces if desired Throughly
mix remaining oil, lemon juice, herbs, salt Tabasco sauce. Taste
adjust seasonings.
In a serving bowl, toss the pasta, shrimp, dressing parsley.
Cover let flavors blend about 1/2 hour. (Refrigerate if salad won’t
be served for more than 1/2 hour.) Just before serving, toss again.
FROM: JANA SWANSON (DCJR89A)

– – – – – – – – – – – – – – – – – –

Homemade Taco Seasoning Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons dried onions — minced
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon dried minced garlic
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin

Combine all ingredients in a small bowl until evenly distributed. Sppon mi
xture onto a 6″ square of aluminum foil; fold to make an airtight packet.
Label with date and contents. Store in a cool, dry place. For best flavo
r, use within about 6 months.

Makes 1 packet or about 2 tablespoons of Homemade Taco Seasoning Mix.

– – – – – – – – – – – – – – – – – –

Title: Caviar, Dill And Purple Onion Dip
Categories: Appetizers, Cheese, Dips, Eggs, Vegetables
Yield: 4 servings

1/2 c Cream Cheese; Softened
3/4 c Sour Cream
3 oz Red Or Black Caviar
1 t Lemon Juice
1 tb Fresh Dill; Chopped, OR
1 t Dried Dill; Crushed
2 t Purple Onion; Diced

MMMMM————————–GARNISH——————————-
1 ea Egg; Lg, Hard Boiled

Beat the cream cheese to a smooth consistency. Blend in the sour
cream and add the remaining ingredients, blending well. Cover and
chill. Just before serving, garnish with the egg which has been
finely chopped. Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber,
Turnips, Red Bell Peppers Strips.

MMMMM

Diabetic Jam-Using Sorbitol and Pectin

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :0:45
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds fruit
water — (*) see note
2 1/2 pounds sorbitol powder
5 saccharin tablets
1/2 bottle commercial pectin
knob butter
1/2 ounce gelatin

1.Simmer fruit with water until soft.
2. Remove as many of the stones as possible, with a perforated spoon.
3. Stir in the sorbitol and bring to the boil, adding the butter.
4. Boil hard for 1 minute.
5. Remove from heat and stir the commercial pectin, saccharin tablets and
gelatin dissolved in the hot water.
6. Pour into jar while hot and seal down.
In order for this to keep, this jam must be covered immediately with a
very good seal, either a bottling top or melted paraffin wax.

– – – – – – – – – – – – – – – – – –

NOTES : (*)
Use 1/4 pint water with firm fruit.(damsons, hard plums, etc…)
Use 1/8 pint water with moderately soft fruit.(ripe gooseberries,
etc…)
Use no water with soft fruit.(raspberries, etc…)

Quick Black Eyed Pea Soup

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or oil (or 2)
1 large onion — coarsely chopped
1 clove garlic — finely minced
2 cups dried black-eyed peas — picked over rinsed
6 cups chicken, beef, or vegetable stock
1 smoked ham hocks — optional
3 large carrots, peeled — cut in 3-4 chunks
10 ounces fresh, trimmed or frozen baby okra — thawed
Tabasco sauce or cayenne pepper — to taste
salt — to taste

serves 6

Heat the butter in the cooker; saute the onion and garlic until the onion is li
ghtly browned, about 4 minutes. add the pease, stock, ham hock (if desired), a
nd carrots. Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressur
e drop naturally or use a quick release method. Remove the lid, tilting it awa
y from you to allow any excess steam to escape. Remove and discard the ham hoc
k, if used. Stir in the okra, Tabasco, and salt to taste. Simmer until the ok
ra is cooked, another 3 to 4 minutes. Adjust seasonings and serve.

– – – – – – – – – – – – – – – – – –

Lemony Asparagus And New Potatoes

Recipe By : Low Calorie, Low Fat Recipes by BH G
Serving Size : 4 Preparation Time :0:00
Categories : Eat-Lf Mailing List Low Fat
Potatoes Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Oz Asparagus Spears
8 Whole Tiny New Potatoes — Unpeeled,
Cut In Quarters (Abt 10 Oz)
2 Tsp Olive Oil — Or Any Cooking Oil
1/2 Tsp Finely Shredded Lemon Peel
1/4 Tsp Salt
1/4 Tsp Dried Thyme — Crushed
Lemon Peel Curl — Optional
Fresh Thyme — Optional

This has a light, citrusy flavor.

Snap off and discard woody bases from fresh asparagus. If desired, scrape
off scales. Cut into 2″ pieces. Set aside.

Cook potatoes, covered, in a small amount of boiling water in a 2 qt
saucepan for 10 min. Add asparagus. Cook, covered, about 8 min more or
till asparagus is crisp-tender and potatoes are tender. Drain. Transfer
vegetables to a serving bowl.

For dressing, combine the oil,lemon peel, salt and thyme. Add to the
vegetables; toss gently to coat. If desired, garnish with a lemon peel
curl and fresh thyme. Serve warm.

Makes 4 side dish servings.

Food Exchanges:
1/2 vegetable, 1 bread, 1/2 fat

– – – – – – – – – – – – – – – – – –

NOTES : Cal 163.2
Fat 2.5g
Carb 32.3g
Fib 3.7g
Pro 4.5g
Sod 144mg
CFF 13.3%
Nutr. Assoc. : 0 4219 0 0 800 0 0 800 0

Title: Szechwan Chicken Soup
Categories: Low-cal, Soups/stews, Poultry, Oriental
Yield: 6 servings

3 x Condensed chicken broth * 2 x Apples, medium, cored
****
3 oz Oriental noodles ** 6 oz Pea pods, frozen, cut up
1/2 ts Pepper, red, ground 4 x Green onions,
*****
3 c Chicken, cooked, cubed, ***

* 10 3/4 -ounce broth ** chicken flavored, broken up
*** frozen chicken cubes **** cored and coarsely chopped
***** onions, bias-sliced into 1 1/2-inch length
~————————————————————————–
PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol.,
In a large saucepan or Dutch oven stir together chicken broth, noodles
and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir
in remaining ingredients. Return to boiling. Serve at once.
BETTER HOMES AND GARDENS

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Beef Stew

Recipe By : Jody
Serving Size : 6 Preparation Time :0:30
Categories : Soups and Stews Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs round steak — or chuck roast
2 ea onions
3 lg potatoes
6 ea carrots
salt
pepper
2 cans cream of mushroom soup, condensed
water

Brown meat with onions, salt, pepper, and a little oil. Add cut up potatoes
and carrots. Add 1 or 2 cans of cream of mushroom soup, and about 1/2 as much
water. Cook till done – either oven, stove top, or slow cooker. Makes its own
gravy.

– – – – – – – – – – – – – – – – – –

Per serving: 464 Calories; 26g Fat (51% calories from fat); 33g Protein; 24g
Carbohydrate; 91mg Cholesterol; 1107mg Sodium