Slow Cook Sweet Sour Pork

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Crockpot Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Cubed pork
3 Tablespoons Soy sauce
1/4 Cup Vinegar
1 Small Onion — sliced
2 Tomato — cut in slices
2 Tablespoons Cornstarch
1/4 Teaspoon Ginger
1/4 Cup Brown sugar
2 Green peppers — cut into

In slow cooker mix pork with cornstarch. Then mix in remaining ingredients
except green pepper and tomatoes. Cook on low for 8 hours. Stir in green
pepper and tomatoes. Cook on high for 10 minutes.

Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking

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Title: Stewed Chicken
Categories: Crockpot, Poultry, Meats, Main dish
Yield: 1 crock full

1 Whole fryer chicken/pieces
2 Stalks of celery, cut up
2 Carrots, cut up
2 Small zucchini, 1″ slices
Rosemary
Sage
Parsley
Thyme
Basil
Salt

Wash chicken, remove skin. Pat chicken dry with paper towels. Season
chicken with spices. Place chicken in crock pot and surround with
vegetables. Add water to barely cover. Cook on HIGH until bubbling, then
reduce to LOW fo 6-8 hours. Serve with rice.

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Title: Chocolate-Pecan Clusters
Categories: Cookies, Marshmallow
Yield: 20 servings

1 c Miniature marshmallows
1/2 c Semisweet chocolate chips
2 tb Margarine or butter
1 c Pecan halves
1/4 ts Vanilla

Recipe by: Betty Crocker’s Microwave
1. Place marshmallows, chocolate chips and margarine in small bowl. Cover
with waxed paper and microwave on high 1 to 2 minutes, stirring every
minute, until marshmallows are melted and mixture is smooth.
2. Stir in pecans and vanilla. Drop mixture, with 3 pecan halves per
cluster, onto waxed paper-lined cookie sheet. Refrigerate uncovered about
30 minutes or until firm. ABOUT 20 CANDIES; 80 CALORIES PER CANDY.

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Title: BEAN PATTIES
Categories: Vegetarian
Yield: 4 servings

16 oz Pinto beans, rinsed, drained
1/2 c Shredded lowfat cheddar
1/4 c Dry bread crumbs
2 tb Chopped gr onions w/tops
1 ts Worcestershire
1/4 ts Pepper
1/8 ts Salt
1 ea Egg white or 2T egg product
4 ea Whole wheat hamb. buns
4 ea Slices tomato
4 ea Lettuce leaves

———————HORSERADISH SAUCE———————
1/2 c Plain nonfat yogurt
2 ts Prepared horseradish

Spray 10 inch nonstick skillet with nonstick cooking
spray. Mash beans in med bowl. Mix in cheese, bread
crumbs, onions, worcestershire, pepper, salt and egg
white. Shape into 4 patties. Cook in skillet over med
heat about 10 mins, turning once until light brown.
Serve on buns with horseradish sauce, tomato and
lettuce. Per serving–280 calories, 14 gr protein, 5
grams fat, 0 cholesterol, 790 milligrams sodium, 3
grams saturated fat, 2 grams unsaturated.

From Betty Crocker Low Fat Low Cholesterol Cooking
Shared on Cooking Echo by Lisa Greenwood

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Cream Of Fresh Greens Soup

Recipe By : Twelve Months of Monastery Soups. p. 85
Serving Size : 6 Preparation Time :0:00
Categories : Soups New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Tablespoons Olive Oil
1 Onion — Chopped
1 Head Lettuce Or Escarole — Finely Chopped
1 Bunch Watercress — Finely Chopped
1 Pound Spinach — Chopped
6 Quarts Water — More If Needed
2 Bouillon Cubes
2 Potatoes — Sliced
1 Pint Heavy Cream
Salt, Nutmeg And White Pepper — To Taste
Paprika — For Garnish

1. Pour the olive oil into the soup pot and saute the onion slightly. Add
the chopped greens, potatoes, bouillon cubes, and water. Boil the soup
for 15 minutes and the simmer for another 15 minutes.

2. Blend the soup in a blender and return it to the pot. Add the heavy
cream and seasonings and stir well. Reheat the soup and serve hot,
sprinkling some paprika on top of each serving.

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Title: Golden Potato Wedges
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

1 Baking potato, scrubbed Seasonings of your choice

Preheat the oven to 400.

Cut the potatoes lengthwise into wedges. Sprinkle with some of your
favorite salt-free seasoning mix. (Garlic powder and paprika are good
choices.) Bake on a nonstick baking sheet for 45 to 60 minutes, or
until they are easily pierced with a fork.

MMMMM

Parsley And Mint Salad

Recipe By : TOO HOT TAMALES #TH6206
Serving Size : 6 Preparation Time :0:00
Categories : Salads Too Hot Tamales

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cloves garlic — thinly sliced
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons freshly squeezed orange juice
1 Teaspoon sea salt
1/2 Teaspoon freshly ground black pepper
1/4 Cup olive oil
6 pickled chipotle peppers — minced
2 Bunches flat leaf parsley.leaves only — washed and dried
1 bunch fresh mint, leaves only — washed and dried

Bring a small pan of lightly salted water to a boil. Blanch the sliced
garlic for about 3 minutes, and drain. Set aside.

In a small bowl, whisk together the lemon juice, orange juice, salt,
and pepper. Drizzle in the olive oil in a slow, thin stream, whisking
all the time, until emulsified. Stir in the minced chiles.

Place washed and dried greens in a bowl, add the slivered garlic and
the dressing, and toss to coat evenly. Place a mound of greens on each
plate. Top each with 2 warm crab cakes and serve immediately.

Yield: 6 servings

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NOTES : Note: To pickle chipotle peppers, combine 6 peppers that have been
stemmed and, if desired, seeded with 2 cups of red wine vinegar
in a small nonreactive saucepan. Bring to a boil, then reduce the
heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set
aside to cool, then store in a glass jar in the refrigerator for up
to 3 months

Enjoy,
Doug
FW.DOUG@genie.com

Title: RANCH STEW
Categories: Main dish Meats 999
Servings: 4

1 lb Lean beef, trimed, bite size 3 c Water
2 ea Carrots, large, sliced 2 ea Potatoes, med. diced
12 ea Pearl onion, canned 1 c Frozen peas
2 T Whole wheat flour (optional) 1 T Worchestershire sauce
1/2 t Salt 1/4 t Pepper

Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min,
stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr
or until meat is tender. Meanwhile, cook carrots in remaining 2 cups
water. When partially cooked, add potatoes and cook until all tender. Add
onions and peas. Put vegetables into beef dish. Thicken liquid from
vegs. with flour if desired. Add worcestershire sauce, salt, and pepper
to liquid. Pour over meat and vegs. Cover and return to oven for 20 min.
Cal: 371, Fat 1 1/2g.

—————————————————————————–

RUM CAKE FRACCARO+++FGGT98B

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Cakes Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***cake***
6 Eggs
2/3 c Sugar
1 1/2 c Sugar
1 1/2 c Flour, sifted twice
***cherry rum syrup***
1 c Maraschino cherry syrup
(from cherries)
1/4 c Rum
***pastillera cream***
2 c Milk
4 Eggs
3/4 c Sugar
1/2 Teaspoon grated lemon peel
1 Teaspoon vanilla
1/4 c Flour
***whipped cream topping***
2 c Whipping cream
2 Tablespoons sugar
1 Teaspoon vanilla

Combine eggs, sugar and vanilla in the top of a double boiler. Beat
over boiling water for 3-4 minutes. Remove from heat and continue to
whip with a mixer on high speed for 8 minutes until mixture becomes
thick and doubles in size. Fold in flour. Pour into 3 greased and
floured 9-inch round baking pans. Bake for 35-40 minutes at 350
degrees. Cool on a wire rack. ***CHERRY RUM SYRUP*** Mix together
cherry syrup and rum and reserve. ***PASTILLERA CREAM*** Scald milk.
Combine eggs, sugar, lemon peel, vanilla and flour in a small bowl.
Pour in the scalded milk, then transfer this mixture to the top of a
double boiler and cook over boiling water, stirring constantly, for
4-5 minutes until mixture becomes thick. Let cool. Beat whippping
cream until stiff peaks form. Fold in sugar and vanilla. Reserve.
***WHIPPED CREAM TOPPING*** Sprinkle each cake layer with cherry-rum

syrup. Spread pastillera cream between the layers. Spread whipped
cream topping on the top and sides of the cake. Press sliced roasted
almonds onto the sides of the cake. Pipe whipped cream onto the top
if desired. Refrigerate until serving time.

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STIR-FRIED VEGETABLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil, vegetable
2 c Chinese cabbage — coarsely
-shredded
1 c Green pepper — sliced
16 oz Bean sprouts — drained
8 oz Bamboo shoots — drained
8 oz Water chestnuts — drained
-and sliced
3 c Spinach — coarsely chopped
2 tb Soy sauce
1/2 ts Salt

Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and
heat 1 minute. Add cabbage, green pepper, bean sprouts, bamboo
shoots, and water chestnuts; stir-fry 5 minutes. Cover and cook over
low heat for 3 to 5 minutes. Stir in spinach, soy sauce, and salt;
stir-fry bout 2 minutes or until spinach wilts.

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