Title: SWEET ‘N SOUR TUNA RICE SALAD
Categories: Salads, Main dish, Fish, Wt-watchers, Low-fat
Yield: 4 servings

3 tb Red wine vinegar
2 ts Granulated sugar
1/4 ts Salt
1/4 ts Pepper (or up to 1/2 tsp.)
8 oz Water-packed tuna
— drained (reserve liquid)
— broken into chunks
2 c Cooked long grain rice
— (white or brown)
2 c Chopped peeled tomatoes
— (fresh)
1 c Finely diced red onion
1 c Finely diced celery
1/2 c Chopped scallions
1/2 c Frozen peas; thawed

In a small bowl, combine vinegar, sugar, salt, pepper
and 1 tablespoon of reserved tuna liquid.

In a large bowl combine remaining ingredients; add
vinegar mixture and toss. Let stand for 10 minutes;
toss again and serve.

Each serving (1-1/2 cups) provides:
* 2-1/4 V, 1 P, 1-1/4 B, 10 C

Per serving:
* 274 cal, 22 g pro, 4 g car,
* 1 g fat: 0 g poly, 0 g mono, 0 g sat
* 538 mg sod, 24 mg chol

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice
Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Strips, Cubes, or Chunks of Meat
Categories: Meats, Canning
Yield: 1 text

Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Procedure: Choose quality chilled meat. Remove excess fat. Soak
strong-flavored wild meats for 1 hour in brine water containing 1
tablespoon of salt per quart. Rinse. Remove large bones.

Hot pack–Precook meat until rare by roasting, stewing, or browning in a
small amount of fat. Add 1 teaspoons of salt per quart to the jar, if
desired. Fill jars with pieces and add boiling broth, meat drippings,
water, or tomato juice, especially with wild game), leaving 1-inch
headspace.

Raw pack–Add 1 teaspoon of salt per quart to the jar, if desired. Fill
jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the canning method used.

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat
in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat
in a weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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

—–

Creamy Leek Soup

Recipe By : Sainsbury’s Leaflet – Take a Long Look at Leeks, 1997
Serving Size : 6 Preparation Time :0:00
Categories : New Soups
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large leeks — sliced
50 g butter
1 small onion — chopped
1200 ml vegetable stock
salt and freshly ground black pepper
25 g flour
150 ml milk
142 ml single cream

1. Melt half the butter in a large saucepan, add the leeks and onion and
cook gently for 5 minutes until tender.

2. Add vegetable stock and seasoning, bring to the boil, cover and simmer
for 15-20 minutes.

3. Meanwhile, melt remaining butter in a saucepan, stir in flour and cook
gently for 1 minute. Gradually add the milk and cream, bring to the boil,
stirring until thickened.

4. Mix the sauce with the leek mixture and then puree in a blender or food
processor until smooth. Return to the saucepan and reheat gently.

– – – – – – – – – – – – – – – – – –

NOTES : Serve with croutons and freshly chopped parsley.

Preparation time: 10 minutes
Cooking time: 25-30 minutes
1.2 litres vegetable stock to serve 6
Calories/Fat per serving: 161cal / 13g

MUSSELS A LA PORTUGUESE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 kg Mussels
4 ea Shallots chopped finely
1 ea Garlic clove chopped
2 tb Olive oil
3 ts Butter
2/3 c Dry white wine
1/3 c Water
3 ts Finely chopped parsley
2 ea Fresh thyme sprigs or
-pinch of dried thyme
2 ea Bay leaves
1/2 ts Ground black pepper
125 ml Fresh cream
1 x Extra chopped parsley
1 x Lemon quarters

Wash the mussels under running water, and remove all
traces of mud, seaweed and barnacles. Remove
beards (the rough fury part around the mussel). If
mussel shells are cracked or broken, discard them. If
any mussels are slightly open, tap sharply, and if
they don’t close, discard.

Gently fry the garlic and shallots in olive oil and
butter until transparent but not coloured. Add wine,
water, parsley, thyme, bay leaf, pepper and mussels.
Pour cream over the top. Cover pan , bring to boil and
steam over a high heat for about 4 minutes, shaking
pan constantly. The shells will open as the mussels
cook.

Serve as soon as the shells open. Serve in deep bowls
like mixing bowls, garnished with chopped parsley and
lemmon quarters.

Don’t forget a large spoon to scoop up the juice.

– – – – – – – – – – – – – – – – – –

Garden Vegetable Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c cabbage — shredded
1 c carrots — thinly sliced
1 c zucchini — chopped
1 c green beans
1 c fresh corn kernels
1/2 c green pepper — chopped
1/2 c onion — chopped
3 tbsps margarine
3 c milk
1/4 c flour
1 tbsp bouilion
1 tomato — chopped
1 tbsp fresh basil — minced
1 tsp salt

Combine all veggies and margarine in 2 qt micro-safe casserole dish. Cover and
microwave on high 9-10 min or until veggies are tender, stirring once. Stir in
milk, flour, bouilion, tomato, basil, and salt. Microwave high, uncovered,
9-10 min or until mixture boils and thickens, stirring twice.

– – – – – – – – – – – – – – – – – –

Lowfat Chicken Stock

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 1 Preparation Time :0:00
Categories : Carrots Chicken
Onions Recipes From Mysteries
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 1/3 cups canned chicken broth — 2-49 1/2 oz. cans
1 large onion — chopped
1 carrot — chopped
3 to 3 1/2 lbs chicken legs and thighs, skinned — fat removed
12 3/4 cups water — 2 cans
1 stalk celery, with leaves
2 bay leaves
1 teaspoon dried thyme

Discard fat from the top of the can of chicken broth. Heat a very large
stockpot. (If you do not have a very large stockpot, you can divide the
ingredients and make the stock in two stockpots.) Remove from the heat and
spray twice with vegetable oil spray. Toss in the onion and carrot, lower
the heat and cover the opt. Cook, stirring frequently, over Medium-High, add
the chicken and cook until the chicken flesh is browned on both sides, about
5 minutes.=20
Pour in the chicken broth an water. Add the celery and bay leaves, and bring
to a boi. Boil for 5 minutes. As foam accumulates, skim it off and discard.
Lower the heat to simmer and add the thyme. Simmer, covered for 2 hours. Add
water as necessary to keep the chicken covered with liquid.=20
Remove the pot from the heat. Remove the chicken and allow to cool, then
pick the meat from the bones and reserve for another use. Strain the stock
and discard the vegetables and bay leaves. Cool to room temperature. Cover
and refrigerate overnight. Lift any congealed fat from the stock and
discard. Stor for 2-3 days in the refrigerator or freeze for longer storage.=
=20
Makes 20-24 cups.=20

– – – – – – – – – – – – – – – – – -=20

NOTES : MC formatting and posted by bobbi744@sojourn.com

AUNT CORA’S SOURDOUGH BISCUITS *

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sifted Unbleached Flour
3 ts Baking Powder
1 t Salt
1 1/2 ts Baking Soda *
2 tb Sugar
1/4 c Shortening, Melted
1 1/2 c Sourdough Starter

* More Baking Soda may be added if the starter if
very sour. Place flour in bowl, add starter in a well,
then add melted shortening and dry ingredients. Mix
lightly and turn out onto a lightly floured board and
knead until the consistency of bread dough, or of a
satiny finish. Pat or roll out dough to 1/2 inch
thickness, cut and put on a greased pan. Coat all
sides of biscuits with melted butter. Let rise over
boiling water for 1/2 hour. Bake at 425 degrees F for
15 to 20 minutes.

– – – – – – – – – – – – – – – – – –

BRANDIED CHERRY CLAFOUTI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Drained black or red
Cherries
(preferably canned in
Water)
1/4 c Brandy or cognac
2/3 c Sugar
Butter for pan
2/3 c All-purpose flour — sifted
1 c Milk
3 lg Eggs
1 tb Vanilla extract
1/8 ts Allspice
1 tb Lemon zest
1/8 ts Salt
Confectioners’ sugar

In nonreactive bowl, mix drained cherries, brandy and
1/3 cup of the sugar. Let sit for 1 hour.

Preheat oven to 425 degrees. Butter a 9-inch pie pan.

Place flour in medium bowl and make a well in the
center.

Drain cherries, reserving the liquid. Pour liquid into
a blender and add remaining 1/3 cup sugar, plus the
milk, eggs, vanilla, allspice, lemon zest and salt.
Blend well.

Pour liquid mixture into the well in the flour and
blend into a smooth batter. Spread cherries evenly in
prepared pan. Pour batter over fruit. Bake in the
preheated oven for 5 minutes, then reduce heat to 350
and bake 45 to 50 minutes more until claf outi is
puffy and golden. (A sharp knife inserted in the
center should come out clean.) Let cool. Dust with
confectioners’ sugar and serve warm.

Per serving: 216 calories, 5 gm protein, 38 gm
carbohydrates, 3 gm fat, 84 mg cholesterol, 1 gm
saturated fat, 80 mg sodium

The Washington Post

~ – – – – – – – – – – – – – – – – –

NOTES : An adaptation of a recipe from New York chef
and cooking teacher Katherine Alford, this is elegant,
impressive and easy to make. In the summer you can
make this with fresh cherries, but it works just as
well now with canned. Recipe By
:

– – – – – – – – – – – – – – – – – –

Penne Alla Puttane D’Elba

Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound young zucchini — sliced paper thin
2 cloves garlic — sliced paper thin
12 large leaves basil — torn in half
1 pound overripe tomatoes, roughly chopped
retaining seeds and liquid
1/2 cup extra virgin olive oil
2 tablespoons giant capers, rinsed of salt — drained
1/4 cup tiny black olives
Juice of 1/2 lemon
2 tablespoons crushed red pepper flakes
2 tablespoons kosher or sea salt
1 pound dried penne pasta — preferably Italian

In a large bowl, combine zucchini, garlic, basil, tomatoes, olive oil,
capers, olives, lemon juice, pepper flakes, and salt. Allow to stand in cool
place 1/2 hour.

Meanwhile, bring 6 quarts water to boil in spaghetti pot and add 2
tablespoons salt. Drop penne in and cook according to package instructions
until al dente, about 10 to 12 minutes. Drain pasta in colander and add
pasta to cool vegetables in mixing bowl. Stir gently to mix well and serve
immediately.

This dish is not served hot!!

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

MICROWAVE MAPLE BACON OVEN PANCAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bisquick baking mix
1 1/2 c Shredded Cheddar or process
American cheese
3/4 c Milk
1/4 c Maple flavored syrup
1 tb Sugar
2 Eggs
12 Slices bacon (about 1/2
Pound) crisply cooked and
Crumbled

Grease and flour microwaveable pie plate,10 X 1
1/2".Beat baking mix,1/2 cup of the cheese,the
milk,syrup,sugar and eggs with wire whisk or hand
beater until only small lumps remain;pour into pie
plate.Place pie plate on inverted microwaveable dinner
plate in microwave oven.Microwave uncovered on
high (100%),rotating pie plate 1/4 turn every 2
minutes,until most of top no longer appears doughy,5
1/2 to 7 1/2 minutes.Sprinkle with remaining cheese
and the bacon.Microwave uncovered on inverted plate
just until cheese is melted,1 to 1 1/2 minutes
longer.Serve with maple flavored syrup if
desired.Makes 8 servings.

– – – – – – – – – – – – – – – – – –