Title: Luscious Lemon Pie
Categories: Desserts, Pies
Yield: 1 pie (9“)

1 c Sugar
3 tb Cornstarch
1 tb Lemon rind; grated
1/4 c Butter (or marg.)
1/4 c Lemon juice
1 c Milk
3 Egg yolks; slightly beaten
1 c Sour cream
1 Pastry shell (9”); baked
Cream; whipped
Lemon rind; grated (opt.)

Combine sugar, cornstarch, 1 tablespoon lemon rind, butter, lemon
juice, milk, and egg yolks in a heavy saucepan. Cook over medium
heat unitl smooth and thickend, stirring constantly; cover and cool.

Fold sour cream into filling, and pour inot pastry shell; chill at
least 2 hours before serving. Top with whipped cream; garnish with
grated lemon rind, if desired.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

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GERMAN SOUR CREAM SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Bacon, diced
3/4 c Cabbage, chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/2 c Carrots, chopped
3/4 c Potato, chopped
3/4 c Zucchini, sliced
4 c Tomatoes, peeled
4 c Beef broth
1/4 c Barley
1/4 c Rice
2 c White sauce
1/2 c Vinegar
1 Clove garlic, minced
1 t Caraway seed
1 t Salt
2 ts Worcestershire sauce
1/4 ts Thyme
1 c Sour cream or plain yogurt

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef
broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15
minutes. Adjust seasonings if necessary. Garnish with sour cream and
serve.

Serves 6.

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Weight Watchers Apple Cheddar Salad
Categories: Salads
Yield: 1 servings

2 sm Red apples quartered thinly
Sliced
2 ts Lemon juice
2 c Thin sliced celery
6 oz Natural mild cheddar flavor
Cheese cut into small cubes
1/4 c Reduce calorie mayonnaise
Dash salt and pepper
Lettuce

Place apples in small bowl; toss with lemon juice. Add celery and
next 4 ingredients; toss to coat. Serve on lettuce lined plate.

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Title: South of the Border Stew
Categories: Mexican, Meats, Soups/stews
Yield: 6 servings

1/4 c Butter 1 ts Salt
2 lb Boneless round steak, cubed 1/4 ts Oregano
5 Zucchini, sliced thin 1/4 ts Cumin
3 c Corn 1 c Cheddar cheese, shredded
1 cn (4 oz) grn chilies, chopped 1/4 c Chopped cilantro
2 Cloves garlic, minced

In a large skillet, melt butter. Brown meat, a few pieces at a time.
Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes.
Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer,
stirring occassionally, about 12-15 minutes or until meat is tender. Stir
in cheese until melted. Garnish with chopped cilantro and serve.

—–

Title: CANDY SHOP COOKIE PIZZA (CRISP) CORRECTED VERSION
Categories: Cookies, Desserts
Yield: 1 12″ pizza

1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter 1 1/4 sticks,
-softened
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
2 c Semi sweet chocolate morsels
-divided

———————————-OPTIONAL———————————-
1/2 c Peanut butter
1 c Chopped candy, total – like:
-Butter fingers, Baby Ruth,
-Nestles Crunch; Goobers
-Alpine White

Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch
baking pan.

In small bowl, combine flour, baking soda and salt. Set aside.

In large mixer bowl, beat butter, sugars until creamy. Beat in egg and
vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels.
Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or
until lightly browned. Leave in pizza pan.

LEAVE ROOM FOR THE DOUGH TO EXPAND UP THE SIDES OF THE PAN

Immediately sprinkle remaining one cup morsels over crust. Let stand five
minutes or until morsels become soft and shiny. Gently spread chocolate
over crust. Let set. (After cookie dough has cooled, pizza may have to
refrigerated for 30 mins for chocolate to set)

Optional Ingredients: If wanted, when pizza cookie comes out of the oven
sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on
morsels. Let stand 5 minutes or until morsels become soft and shiny..
Gently spread chocolate and peanut butter evenly over crust. Quickly
sprinkle the pizza with chopped candy. (After cookie dough has cooled,
pizza may have to be refrigerated for 30 mins for topping to set.)

—–

Date: Sat, 23 Apr 94 15:24:39 EDT
From: PAMCAM@delphi.com

Vegetarian Lasagna

Prepare a sauce using tomato sauce. Simmer the sauce and add finely diced
carrot, celery, onion, dried oregano and basil, and fresh garlic. This
should be done a day ahead, simmered for several hours, and refrigerated. I
make a large batch using a 110 oz. can of tomato sauce available at Sam’s for
$2.29. It is good leftovers on rice or pasta.

1 Pound Package Lasagne Noodles
24 Oz. Package Fat Free Cottage Cheese
Green Onions
Zuchini
Yellow Squash
Cucumber
Spinach Leaves, Fresh
Tomatoes
Fat Free Parmesan
Carrots
Celery
Bell Peppers
Alfalfa Sprouts

Chop green onions and add 1/2 cup to the Cottage cheese and mix. Keep
remainder to add to lasagne. Prepare by slicing thin, as much of the
vegetables as you feel you will want and limited by the depth of your pan.
Cook the lasagne noodles, rinse with cold water and drain.

In your pan, add a ladle of sauce on the bottom and spread around. Put in a
layer of noodles. Top with a layer of tomatoes, zuchini slices and carrot
dices. Add sauce and another layer of noodles. Add Cucumber, peppers,
squash, and Cottage cheese. Put on some sauce and another layer of noodles.
Add spinach leaves, celery, green onions, parmesan, and sprouts. Put on a
final layer of noodles, and top with more sauce. Cover with plastic wrap and
refrigerate for several hours. Slice cold and serve cold.

Chili Con Carne

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground chuck
6 tablespoons Bacon fat/ shortening
3 medium Chopped onions
40 milliliters Chopped garlic
4 tablespoons Chili powder
1 tablespoon Cumin powder
1 tablespoon Flour
1 large Can tomatos
3 Bay leaves
1 teaspoon Salt
1 tablespoon Oregano
1 tablespoon Red wine vinegar
1 1/2 tablespoons Brown sugar
1 pint Ripe black olives
1 large Can red kidney beans

In 3-6 tb of bacon fat/shortening, lightly brown the onion and add the 4 cloves
of garlic. Remove the onions and garlic with a fork or a slotted spatula.
Add to the remaining fat the chili powder that has been mixed with the 1 Tb
flour. Make sure that there is enough fat in fryer. If not, add a Tb or so, so
that it mixes well. Stir until the mixture is smooth.
Add the meat and stir it around until all the chili mixture is absorbed. Then
brown the meat, stirring it to get it brown, but not burned. When brown, stir
in the tomatos and cook gently for about 20 minutes. Then add the bay leaves,
salt, oregano, red wine vinegar, and brown sugar. Cook about another 20 minutes
and then add the red kidney beans. Cook slowly for about 2 hours. Then add the
ripe black olives, after cutting them into thin slices, and use the pitted
ones. and cook another 30 minutes. If the mixture looks too thick, add another
can of tomatos at the time you put in the kidney beans, Serve with a bowl of
crackers.

– – – – – – – – – – – – – – – – – –

Title: Zesty Fig Pastries
Categories: Desserts
Yield: 72 pastries

———————————–PASTRY———————————–
3 c All-purpose flour
1 c Sugar
1/4 c Cornstarch
1 1/2 c Butter; cut into 1″ pieces

———————————-FILLING———————————-
2 Eggs
1 c Brown sugar; firmly packed
1/2 c Orange juice
3 tb Lemon juice
1 ts Grated lemon peel
1 ts Vanilla
2 c California dried figs
— stems removed
1 c Pitted dates
1 c Walnuts

In food processor or mixer bowl, combine flour, sugar and cornstarch for
pastry. Add butter and process (or mix) until dough holds together.
Divide into thirds. Roll out two-thirds of dough on a baking sheet (13″ x
17“) to reach all corners evenly. Prick with fork. Bake in 350 F. oven
for 15 minutes. Meanwhile, roll out remaining dough between sheets of
plastic wrap or waxed paper to a rectangle about half the size (9″ x 13”)
of baking sheet. Cut into long strips about 1/4 inch wide. Combine eggs,
brown sugar, juices, lemon peel and vanilla for filling in processor or
mixer bowl. Blend well. Add figs, dates and nuts to bowl (if using
mixer, then finely chop first). Process until evenly minced. Spread
filling over baked pastry; top with strips of dough, crisscrossing
diagonally. Return to oven and bake for 30 minutes, until pastry strips
are lightly browned. Cool. Cut into small bars.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: Zucchini Bread-Hilda Tuccillo
Categories: Breads
Yield: 2 loaves

4 Eggs
1 c Golden raisins
2 c Granulated sugar
1 c Vegetable Oil
3 1/2 c All-purpose flour, unsifted,
Unbleached
1 1/2 t Baking soda
1 1/2 t Salt* (see note)
1 t Cinnamon
3/4 t Baking powder
2 c Grated, unpeeled, zucchini
1 t Vanilla, if desired
1 c Walnuts, chopped

Beat eggs, then gradually beat in sugar. Then add oil gradually also.
Combine all dry ingredients and add to first mix. Stir in raisins,
walnuts, then vanilla. Turn into greased and lightly floured loaf pans
9 X 5 X 2 3/4. Bake on lowest rack in oven at 350F degrees for 55
minutes or until loaf tests done with clean toothpick. Remove from
oven, let stand in pan on wire rack for 10 minutes. Then remove from
pan to allow to cool further.

*NOTE: My Mother said she uses only 3/4 teaspoon of salt and it is
still tasty.

Recipe from: Hild Tuccillo via my Aunt Grace Byrne, and my Mother,
Henrietta Trescher.

Title: Hunan Blend
Categories: Chinese, Chicken, Hot
Yield: 6 servings

2 tb Toasted sesame seeds
1 tb Ground Szechwan peppercorns
1 tb Garlic
1 tb Ginger
1 tb Dried cilantro
1/2 tb Red pepper
1/2 tb Mustard seed
Plum Delicious Chinese
-Chicken
2 lb Chicken breasts, split, with
-skin
6 Ripe purple plums, pitted
-and thinly sliced
1 Onion, halved and thinly
-sliced
1 Clove garlic, minced
3 tb Water
2 tb Lemon juice
2 tb Light soy sauce
1/2 ts Liquid sugar substitute
1 ts Hunan Blend

Brown chicken, skin side down, in an ungreased non-stick skillet or
chicken fryer. Drain and discard chicken fat. Blot chicken with
paper towel, remove skin, and return to the pan, skin side up. Add
remaining ingredients except the low calorie sweetener. Cover and
simmer, stirring occasionally, until chicken is tender 40-45 minutes.
Uncover and continue simmering until sauce is thick. Add low calorie
sweetener only after cooking is complete and skillet has been removed
from heat. Serves: 4

7.3 g Fat 346 Sodium 159 mg Cholesterol 310 Calories per serving
Source: Skinny Spices by Erica Levy Klein

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