Title: Sweet Cream Buns
Categories: Breads
Yield: 48 Servings

1 ts Sugar
1/4 c Lukewarm water
1 Envelope dry yeast
4 Eggs
1 c Tablecream
1/2 c Corn syrup
3 ts Salt
2 c Hot water
10 c All-purpose flour
Melted butter
1/3 c Cereal cream
2 tb Sugar

Dissolve sugar in lukewarm water, add yeast and let
stand 10 minutes. Beat eggs until foamy and add cream,
syrup and salt. Stir in hot water. When mixture is
lukewarm add yeast and 1/3 of the flour. Beat 2
minutes with an electric mixer. Add remaining flour
and knead until smooth. Place in a buttered bowl and
grease the top with butter. Cover and let rise 1 hour
in a warm place. Mix down and let rise again 1/2
hour. Punch down an cut dough into 48 pieces. Form
into buns and place well apart on greased cooky sheets
or shallow bake pans. Brush tops with melted butter.
Let rise 1 hour. Bake for 12 – 15 minutes or until
light brown at 375F. Meanwhile, mix cereal cream and
sugar together. Brush tops with this mixture and
return to the oven for 5 minutes. Buns may be cooled
and frozen. Reheat to serve. Makes: 4 dozen.
Chatelaine Anniversary Recipe Collection.ch

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BRIE TOPPED WITH BLUEBERRY CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8-12 Oz Piece Of Brie Cheese
Blueberry Chutney—–
1 c Blueberries
2 tb Onions — chopped
1 1/2 tb Fresh Ginger Root — grated
1/4 c Brown Sugar, Packed
2 tb Cider Vinegar
1 1/2 tb Corn Starch
1/8 tb Salt
1 3-Inch Cinnamon Stick

Combine all ingredients in a large sauce pan. Bring
to a boil over medium heat. Boil 1 minute. Remove
cinnamon stick. Cover and refrigerate 30 – 45 minutes.

Preheat oven to 350 degrees. Bake brie on an
ungreased cookie sheet for 10 – 12 minutes, or until
soft. Place brie on a serving plate, and top with the
cold chutney. Serve with a very mild-flavored cracker

Recipe By :

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Title: CHEESEBURGER QUICHE
Categories: Casseroles, Beef, Main dish
Yield: 1 Servings

1.00 Unbaked pie shell
1.00 lb Ground beef
0.33 c Onion, chopped
0.50 c Milk
4.00 Eggs, beaten
1.50 c Cheddar cheese, shredded
0.50 ts Oregano
0.25 ts Black pepper

Brown the beef and onion together. Drain and set aside. Mix all
other
ingredients together, then add beef mixture. Pour into an unbaked pie
shell. Bake for 30-40 minutes at 350 degrees.

NOTE: You can use a pan that has been sprayed with non-stick cooking
spray instead of a pie crust.

…………..Debbie Holland Taken from Heirloom Recipes by Billye
Holder

MMMMM

Title: SOBA IN CHICKEN BROTH
Categories: Soups, Japanese, Poultry, Ew
Yield: 10 cups

8 oz Dried soba noodles
8 c Homemade chicken broth
1 T Finely grated fresh ginger
1/4 lb Fresh shiitake mushrooms,
-stems removed, slivered
-(about 1 cup)
2 T Sake or mirin
2 T Tamari or reduced-sodium
-soy sauce
1 T Rice-wine vinegar
2 T Miso paste
1 c Packed spinach leaves,
-washed, dried coarsely
-chopped
4 Scallions, finely chopped
1/4 c Grated daikon radish

In large pot, bring at least 3 qts water to a boil. Slowly add soba.
When water returns to a boil, add 1/2 c cold water. Repeat steps of
returning water to a boil and adding cold water 2 or 3 times, until
the noodles are just tender (it will take 5 to 7 minutes total.)
Drain and rinse well, working your fingers through the strands to
separate them. Set aside. Combine chicken broth and ginger in the
large pot and bring to a boil. Reduce the heat to medium-low, add
mushrooms and simmer for 8 minutes. Add sake or mirin, tamari or soy
sauce and rice-wine vinegar. In a small bowl, whisk a ladleful of the
broth with miso to dissolve it; return the mixture to the pot, along
with spinach. Simmer for 2 minutes more and remove from the heat.
Divide the noodles among soup bowls and ladle the soup over the top.
Garnish with scallions and daikon.

MMMMM

Title: Green Chili Con Carne
Categories: Pork/ham, Meats, Mexican, Rice
Yield: 1 Servings

2 1/2 lb Boneless pork loin
3 tb Safflower oil
2 1/2 c Cored, seeded green peppers
Cut into 1-in. cubes
1 tb Garlic, minced
3 c Drained, canned mexican
Green tomatoes, or use
Peeled, seeded and chopped
Ripe tomatoes
6 oz Can chopped green chilies
2 tb Cumin
1/4 ts Ground cloves
2 tb Fresh chopped coriander
1 c Dry white wine

1. Cut the meat into 1 1/2-in. cubes 2. Heat the oil in a pressure
cooker. When it is quite hot, add about 1/3 of the meat cubes. Cook,
stirring, until nicely browned. 3. Using a slotted spoon, transfer
the cubes to a platter. Add another third of the meat cubes and brown
them. Transfer them to the platter. Brown the remaining meat cubes
and transfer them to the platter. 4. Add the green peppers to the fat
remaining in the cooker and cook until wilted. Add the garlic and
cook about 5 sec., stirring. 5. Return the meat cubes to the cooker.
Add the remaining ingredients and mix well. Cover with the lid and
add the pressure regulator. Cook 20 min. 6. Remove the lid according
to the manufacturer’s instructions. Cook down, uncovered, about 10
min. or until the sauce is reduced slightly. Serve with cumin rice.

MMMMM

Title: ROCKY ROAD DROPS
Categories: Candies
Yield: 5 dozen

1 pk (11 1/2 oz) milk chocolate
-morsels
14 oz Can sweetened condensed
-milk
3 c Miniature marshmallows
2 c Dry roasted peanuts
1 c Raisins

In top of double boiler, over hot (not boiling) water, melt morsels with
sweetened condensed milk; remove from heat. In large bowl, combine
marshmallows, nuts and raisins; stir in chocolate mixture. Drop by
teaspoofuls onto wax paper-lined baking sheets; chill 2 hours or until
firm. Store loosely covered in cool dry place.

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Tucson Jailhouse Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion
6 Cloves garlic — peeled
2 pounds Ground beef
1 can Diced green chilies (4 oz)
1 can Jalapeno peppers (4 oz)
1 can Diced tomatoes (12 oz)
1 can Tomato paste (6 oz)
6 tablespoons Chili powder (or more)
3 teaspoons Ground cumin
1 tablespoon Vinegar
2 tablespoons Brown sugar
1 tablespoon Salad oil
1 pound Pinto or kidney beans — cooked and drained
Salt
Pepper
Grated sharp Cheddar cheese — (garnish)
Sliced green onions — (garnish)

Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are
clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers,
tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and
drained beans. Simmer for 1 1/2 to 2 hours (DO NOT BOIL). Adjust seasoning
with salt and pepper to taste. Garnish with cheese and green onion. Serve with
corn chips.

[Family Circle GREAT IDEAS Vol 12 No 4] Posted by Fred Peters. (and taste
tested by Bud Cloyd)

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Title: HERMITS (CAVAIANI)
Categories: Diabetic, Desserts, Biscuits
Yield: 24 servings

1/2 c Margarine; (1 stick)
2/3 c Brown sugar;
2 Large eggs;
2 c All-purpose flour;
1 ts Baking powder;
1/4 ts Salt;
Dry sugar substitute equal;
-to 1/4 cup sugar
1 ts Cinnamon;
1/2 ts Nutmeg;
1/4 ts Ginger;
1/4 c English walnuts; chopped
1/4 c Raisins;
1/4 c Water at room temperature

Cream margarine and brown sugar together at medium
speed until light and fluffy. Add eggs and mix at
medium speed for 1 minute, scraping down the bowl
before and after adding eggs. Stir flour, baking
powder, salt, dry sugar substitute, cinnamon, nutmeg,
ginger, walnuts, and raisins together to blend well.
Add along with water, to creamy mixture; mix at medium
speed to blend well. Drop dough by 1 1/2 tablespoon
onto cookie sheets that have been sprayed with pam
spray or lined with aluminum foil. Bake at 350 for 10
to 12 minutes, or until cookies are browned on the
bottom. Remove them to wrie rack cand cook to room
temperature.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE
1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO: 15g, Na:
89, PRO: 2g, Cholesterol: 23 mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy O’Brion and her

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From: Michelle Dick

TANGY MUSHROOM MISO GRAVY

1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water

Wash and slice the mushrooms. Saute mushrooms with the balsamic
vinegar in a large skillet until fully cooked. Remove mushrooms from
skillet and set aside. Keep the mushroom liquid in the skillet.

Add 3 cups water, miso, tamari, and nutritional yeast to the skillet.
Whisk until thoroughly blended and simmer for a few minutes. Add
celery seed and black pepper to taste. Add mushrooms.

Mix together cornstarch and 1/4 cup water in a cup. Make sure the
cornstarch is fully dissolved. With skillet over medium heat, add the
cornstarch suspension to the gravy a little at a time. Stir
continually. When gravy reaches desired thickness, cook for a minute
longer and then serve immediately.

Note: If you want to make this ahead, make up the miso-mushroom
mixture as described but do not add cornstarch. When you are ready to
serve it, heat up the miso-mushroom mixture and thicken before serving.

Makes 4 cups. Nutritional info per 1/4 cup serving:

28 calories, 0.4 grams fat, 13.3%CFF, 210 mg sodium.

This nutritional info is slightly off since brown rice miso has less
fat than regular miso (the above nutritional analysis assumes regular
miso).

Mint Julep

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sprigs mint
1/2 tsp powdered sugar
1 glass bourbon or whiskey

Use long tumbler and crush a sprig of mint and sugar together; add spirits and
fill glass with cracked ice, stir gently until glass is frosted. Decorate
with 3 sprigs of mint on top.

– – – – – – – – – – – – – – – – – –

Per serving: 7 Calories; less than one gram Fat (5% calories from fat); 0g
Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium