Title: Vegetable Stock
Categories: Main dish Soups Vegetables
Servings: 12

4 tb Regular Margarine
1 1/2 lb Potatoes, Quartered, Abt 5Md
1 ea Yellow Onion; Quartered, Md
5 ea Carrots; Cut In 2″ Pieces
6 ea Parsnips; Cut in 2′ Pieces
1 c Fresh Parsley; Chopped
4 qt Water
8 ea Peppercorns
2 ea Bay Leaves
1 ts Dill Seed
1 x Salt; To Taste

Melt the margarine in an 8-quart pot. Add the potatoes, onion, carrots,
parsnips and parsley; brown well, stirring frequently. Add the water,
peppercorns, bay leaves, and dill seed. Bring to a full boil, reduce the
heat and simmer, covered, 1 1/2 hours. Remove and discard the bay leaves.
Cool completely and strain. Salt to taste. Discard the vegetables.
Refrigerate the stock for several hours, then remove the congealed fat
from the surface.

Makes 3 1/2 Quarts Of Stock

NOTE: This is a rich brown stock that can be used in place of beef stock
in some recipes.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————-
70 2 G 12 G 2 G 2 G 0 0 0

From The Cookbook For The 90s by Helen V. Fisher

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Tuna Lemon Pasta

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Pasta shells ;cooked — hot
1 Can Tuna (6 1/8 oz) — drain and flake
1/2 Cup Chicken broth
1/4 Cup Dry table wine
2 Tablespoons Lemon juice
1/2 Teaspoon Lemon pepper seaoning — dried basil or dillw
1 Tablespoon Scallions (green onion) — fin
Salt
Pepper

1. In serving bowl combine shells with tuna 2. To prepare sauce, in a
small saucepan combine all remaining ingredients except scallions, stirring
until cornstarch is dissolved. 3. Bring sauce to a boil, stirring
constantly. Continue to boil for 1 minute, stirring occasionally. Season
with salt and pepper to taste. 4. Pour sauce over tuna and shells stir
gently to coat. Sprinkle with scallions. Makes 2 servings Preparation and
cook time: 20 minutes.

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Title: Spicy Vegetable Dip
Categories: Sauces, Diabetic, Appetizers, Low-fat/cal
Yield: 12 servings

8 oz Carton plain low-fat yogurt 1 ts Salt
1/4 c Chili sauce 2 tb Minced celery
1 tb Prepared horseradish 1 tb Minced green pepper
1 ts Grated lemon rind 1 tb Minced green onion

Combine all ingredients, mix well. Chill thoroughly. Serve as a dip
for celery sticks, green onions, green pepper, cauliflower and other
crisp raw vegetables. Makes 1 1/3 cups.

2 tb serving – 18 calories, free food 1.2 gm protein, .3 gm fat, 2.8
gm carbohydrate, 260.2 mg sodium, 72.2 mg potassium, .2 gm fiber, 1 mg
cholesterol

Source: Am. Diabetes Assoc, Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

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TURKEY BREASTS MARSALA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Turkey breast fillets
1/4 ts Dried basil (substitute
-raspberries for Suzze)
1/4 ts Dried oregano (substitute
-cranberries for April)
1/4 c All-purpose flour
3 tb Butter
6 tb Dry Marsala
6 tb Chicken stock (substitute
-squid for Sandy)
1/4 ts Salt
1 pn Of pepper
1 tb Chopped fresh parsley
-(garnish)

Lay each turkey slice between 2 pieces of waxed paper and pound thin with
flat side of a large knife. Dip into a mixture of basil, oregano, and
flour.

Heat butter to sizzling in large skillet. Saute’ turkey breasts until
golden brown, 2 to 3 minutes on each side.

Add Marsala, stock and salt and pepper. Cook uncovered about 3 minutes,
turning once. Pour pan juices over, garnish with parsley and serve
immediately. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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Too Easy Truffles

Recipe By :
Serving Size : 5 Preparation Time :0:10
Categories : Chocolate Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Oz semisweet chocolate
1 1/2 Tsp Vanilla
8 Oz Cream Cheese — softened
Nuts — ground or Baker’s An
3 C Confectioner’s Sugar
coconut — toasted

Melt chocolate by placing in microwavable dish. Microwave on HIGH 3 to 4
minutes or until almost melted, stirring after each minute. Remove from
microwave. Stir until completely melted. Beat cream cheese until smooth.
Gradually add sugar, beating until well blended. Add melted chocolate and
vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls.
Roll in nuts or coconut. Store in refrigerator. Makes about 5 dozen
truffles.
Variation: To flavor truffles with liqueurs, omit vanilla. Divide truffle
mixture into thirds. Add 1 tablespoon liqueur (almond, coffee or orange)
to each third mixture; mix well.

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Title: Ham And Beet Salad
Categories: Salad, Ham, Beet, Apples, Lettuce
Yield: 6 servings

3 Eggs
2 md Cooked beets
1 1/2 To 3 tbsp oil
1 tb Vinegar
Seasonings
1 To 2 dessert apples
1/4 lb To 1/3 lb cooked ham, cut in
-1 slice
Lettuce
1 Lemon (garnish)

few cocktail onions and/or olives

Hard cook the eggs, crack the shells, keep one egg for garnish.
Halve the other two eggs, remove the yolks, chop the yolks and whites
separately; do not chop too finely. Peel and cut the beets in slices
then into matchsticks. Put into a bowl with the oil, vinegar, and
seasonings. Peel the apples, cut into neat pieves; add to the beets
with the diced ham. Mix the egg yolks and whites eith the beets, pile
onto a bed of lettuce. Garnish with rings of hard cooked egg, lemon
and the onion and or olives. TO SERVE: With fresh bread or rolls.
This also makes an excellent hors d’oeuvre for 6-8 people,
particularly, good if fish is the main course. Store in refrigerator.
Vary by omitting apple, and adding cooked rice or diced cooke potato.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

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Title: Basque Tongue and Sauce.
Categories: Basque, Beef, Sauces
Yield: 6 servings

Basque Sauce:

3 Tb olive oil
1 cl garlic, finely chopped
1 md onion semi
finely chopped
1 green pepper,
semi finely chopped
2 sm cans of tomato sauce
1 cn whole pimento, chopped
1 ts sugar

Wash one large beef tongue or several lamb tongues well. Place the
tongue in a kettle and cover with cold water. Add 2 whole buttons of
garlic and salt and pepper to taste. Bring the water to a boil and
turn the heat down. Cover the kettle with a lid and keep the water
boiling until the tongue is tender to fork. This can take three or
more hours. When the tongue is tender, run cold water over it and
skin it. Be sure to trim the membranes under the tongue. Next slice
the tongue to about 1/4 inch slices. (The tongue can be fixed a day
or two ahead and then wrapped in saran wrap and refrigerated.

Saute the garlic, onion and green pepper until golden brown. Add
tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add
the tongue and continue simmering until the tongue is good and hot.
This dish is good hot or cold. The sauce can also be used for tripe,
pigs feet or any left over meat. Walt

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GESZTENYE KREMLEVES (CREAM OF CHESTNUT SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Hungarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Chestnuts
1 ea Parsnips — peeled, chopped
-fine
2 ea Carrots — peeled, chopped
-fine
1 ea Celery knob — peeled, chopped
-fine
1/2 lb Veal — 1/4″ cubes
4 tb Butter, unsalted
1 t Salt
1/4 ts Pepper, black
1/2 c Heavy cream
2 ea Egg yolks

Cook the chestnuts, shell them, and puree them.
Brown the chopped vegetables with the meat in butter
and cook over low heat for 10 minutes.
Add 5 cups water, salt, pepper and cook the soup
over low heat until vegetables and meat are done.
Mix pureed chestnuts into cooked soup and boil for
another 5 minutes. Mix heavy cream with eggs yolks,
whip into the soup. Adjust salt, serve.

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Banana Cream Pie~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 6 Preparation Time :0:35
Categories : Pies Pastry Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Short Or Flaky Pastry
4 Ounces Sugar
4 Teaspoons Cornflour
1 Pinch Salt
1 Pint Milk
3 Egg Yolks
1/2 Ounce Butter
1/4 Teaspoon Vanilla Essence
3 Medium Bananas
2 1/2 Fluid Ounces Double Cream

Roll out pastry to fit an 8 inch pie plate. Flute edges and bake “blind” that
is, bake without a filling. To preserve shape of pie, fit a circle of
greaseproof paper into pastry-lined dish and fill with dried beans. Remove
paper
and beans for last 5 minutes of baking time – about 25 minutes in all.

Meanwhile, make the cream filling.

Mix sugar, cornflour and salt together in a saucepan. Add milk gradually. Stir
until mixture comes to the boil and for 1 minute longer.
Stir half of the mixture into the slightly beaten egg yolks. Return to the pan
and boil 1 minute. Remove from heat.
Blend in butter and vanilla, and leave to cool. Slice bananas into base of
cooled pastry shell. Cover with cream filling. Chill.
Before serving, whip double cream and pipe or spoon round edge of pie.

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Title: Weekend Chili
Categories: chili, main dish
Yield: Serves 30-40 pe

9 lb gound beef or turkey
5 lg onions; finely chopped
2 lg bell peppers; finely chopped
3 celery; finely chopped
3 garlic; finely chopped
5 tb worcestershire sauce
4 chili mix
2 tb cumin
2 tb oregano
2 tb chili powder
5 c water
2 rotel tomatoes; diced
2 cn tomato sauce
2 cn whole tomatoes
2 cn hunt’s special sauce
-tomatoes
2 bn green onions; finely chopped
5 cn van kamps kidney beans
1/2 c chili peppers; chopped
1 salt; to taste

Brown meat completely, then drain. Add onions, peppers, celery, garlic
and
worcestershire sauce. Let simmer about 5 minutes. Add all remaining

ingredients except green onions, beans, and chili peppers. Simmer on

medium to low heat for about 5 hours. Add remaining ingredients and
simmer
for another hour. The longer you cook it the better it gets. Serve with

corn chips or crackers. Serves 30-40 people.

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