Title: Jerky Stew
Categories: Soups/stews, Native amer
Yield: 6 servings

1 lb Jerky, beef or buffalo
1 c Whole dried hominy, soaked
-overnight in ample water
1 lg Yellow onion, peeled/chopped
1 lb Potatoes*, unpeeled/diced
Salt and pepper to taste

*Native Americans would have used prairie potatoes — arrowhead
(Sagittaria latifolia).

Break the jerky up into 1-inch pieces and place in a heavy, lidded
kettle. Drain the hominy and add to the jerky, along with the onion.
Cover with water and bring to a boil. Simmer, covered, until the
hominy is tender, about 2 hours. You will have to watch this closely,
as more water will have to be added as you go along. Add the potatoes
and cook for an additional 20 minutes. Season with salt and pepper.

Source: “The Frugal Gourmet Cooks American” by Jeff Smith.
From: 72752.746@compuserve.Com (Linda)Date: 96-06-19 11:31:13 Edt

MMMMM

KEEPSAKE BISCUIT

Recipe By : Mrs. Solonel Moore year 1890
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk or cream
1 1/2 cups butter or lard
2 tablespoons sugar
1 teaspoon salt
1 teaspoon cream of tartar

Knead well and mold into neat, small biscuits with your hands. Bake well and
you have a good sweet biscuit that will keep for weeks in a dry place. They
are fine for a traveling bunch.

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Rugala

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Jewish
Desserts Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Oakman
—–FILLING—–
1 cup Ground pecans
1 cup Currants
1/2 cup Sugar
1 teaspoon Cinnamon
—–DOUGH—–
8 ounces Cream cheese — room temperatu
2 cups All purpose flour
1 cup Butter — room temp.
2 tablespoons Sugar
Flour
12 ounces Apricot jam — jar

For filling: Combine pecans, currants, sugar and cinnamon in mixing
bowl.

For dough: Combine cream cheese, flour, butter and sugar in processor
or mixer and blend well. Divide dough into 4 pieces. Dust each with
flour, shaking off excess. Roll each piece between sheets of waxed paper
into 10″ circle. Refrigerate 1 hour.
Preheat oven to 375. Grease baking sheets. Spread each circle of dough
with apricot jam. Divide filling among circles, spreading evenly. Cut
each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared sheets, point side down. Bake until golden, about
16-17 minutes.
Transfer to wire rack and let cool. Store cookies in airtight container.

Tips: Be sure to work on just one circle at a time and keep others
refrigerated. Don’t overdo the jam and cinnamon/pecan filling because
they tend to overflow and will burn quickly on your baking sheets.
Remove at once from the baking sheet to cool on racks when they turn
golden brown on top. After rolling out between waxed paper, one hour of
cooling is perfect to cut out, but they may be made ahead and
refrigerated longer. Just leave them out a bit before cutting out so
dough won’t be so stiff to handle properly and roll well.

Posted by MILLIE OTHMAN (FHFG38A) FORMATTED by Elaine Radis BGMB90B

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Chicken and Roasted Pepper Soup

Recipe By : Taken from: Low Fat Low Cholesterol, Betty Crocker Jan.
98
Serving Size : 4 Preparation Time :0:40
Categories : Poultry Soups Stews
Theme Week Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 boneless skinless chicken breast halves
(1/2 pound)
1 jar roasted red bell peppers — drained (7-1/4 oz.)
1 medium onion — chopped (1/2 cup)
2 cups chicken broth
2 tablespoons lime juice
1 tablespoon cilantro — fresh chopped
1/2 teaspoon salt — optional
1/4 teaspoon pepper
2 cloves garlic — finely chopped
1 cup jicama — peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on
rack
in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes,
turning once, until juice is no longer pink when centres of thickest
pieces are cut. Cut into 1/4 inch strips; set aside.

Place peppers and onion in blender or food processor. Cover and blend
on
medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and
garlic
to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15
minutes.
Stir in chicken and jicama; heat until hot.

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NOTES : Serves 4

1 serving is 1 Protein, 2 Vegetables. Calories 120

Total Time: 40 Minutes.

CARROT SPICE COOKIES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Gluten-free
Milk-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Packed brown sugar
1/2 c Margarine — softened
1 c Shredded carrots
1 c Raisins
1 Egg
1/2 c Unsweetened applesauce
2 tb Molasses
1 t Alcohol free vanilla
-OR- vanilla powder
2 1/2 c Rice flour
1 1/2 ts Allspice
1/2 ts Baking powder

Cream sugar and margarine in large bowl. Add carrots,
raisins, egg, applesauce, molasses and vanilla; mix
well. Measure flour, allspice and baking powder into
same bowl; slowly stir flour mixture into other
ingredients and mix until well blended. Drop by
teaspoonfuls, 2 inches apart on lightly greased cookie
sheets. Bake in 350 F. oven 10 to 12 minutes or until
cookies are set and lightly browned. Remove from
baking sheet while still warm. Cool on wire rack.

Each cookie provides:
* 70 calories
* 1 g. protein
* 2 g. fat
* 13 g. carbohydrate
* 0 g. dietary fiber
* 5 mg. cholesterol
* 33 mg. sodium

Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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DILLY RICE MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Rice
Vegetables Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg
1/2 c Lowfat Milk
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb Green Onion (scallion),
-minced
2 tb Parsley Leaves, freshly
-minced -or-
2 tb Parsley Flakes, dried
2 tb Dill Weed, freshly minced
–or-
2 ts Dried Dill

Keywords: ovo-lacto

Combine the flour, sugar and baking powder in a bowl.
Stir to mix. Beat the egg, milk and oil together.
Add to the flour mixture along with the remaining
ingredients. Mix just until the batter is blended.

Spoon into oiled muffin tins or paper muffin cups.
Fill about three-fourths full.

Bake in a 400-degree oven for 12 to 15 minutes, or
until brown.

Makes 8

One Muffin üalories: 113 Carbohydrates: 15 Protein:
3 Fat: 5 Sodium: 133 Potassium: 49 Cholesterol: 35

Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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Date: Mon, 28 Mar 94 19:45:50 PST
From: Barbara Zimmerman

MOROCCAN CHICK PEAS

2 Cans chick peas (garbanzos)
2 quarts cold water (original) I used canned tomatoes
1 bay leaf
2 teas. Organic Gourmet veggie broth
2 cloves garlic, crushed
1 cup chopped onion
2 T’s chopped parsley
1 cinnamon stick
1 teas. grnd. ginger
1 teas. grnd. turmeric
1/4 teas. grnd pepper
1/2 to 3/4 cups raisins to taste

Saute onions in water with 1/4 teas. veggie broth.

Place garbanzos in large soup pot and add water (tomatoes) to cover. Add
1 3/4 teas. veggie broth.
Bring to boil. Add bay leaf, and all remaining ingredients except raisins.

Heat and then add raisins. Great with some brown basmatic rice.

Date: Thu, 07 Jul 94 11:09:59 CDT
From: Jeanne Chappell

KIDNEY BEANS WITH CUMIN SEED
———————————————————————–

1 large onion – chopped Saute’ in water till soft

2 t cumin seed Add to onions and cook 1-2 minutes

16 oz can tomatoes | add to onion mix – simmer 10 minutes
pepper to taste | remove from heat

1 – 16 oz can Kidney beans Add to above – heat and serve over rice

Grits and Grillades

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb Beef round,thinly sliced

6 tb Salad oil

1/4 c Flour

1 Onion,medium,chopped

1 c Tomatoes,peeled/cubed

1 1/2 c Water

1 Bell pepper,green,chopped

1 Garlic clove,chopped

1 Bay leaf

1 tb Parsley,chopped

2 ts Salt

1 ts Tabasco sauce

1/2 ts Thyme

3 c Rice,hot cooked

3 c Hominy grits,hot cooked

1. In deep skillet, brown meat in drippings; remove meat.

2. Add flour and brown, stirring constantly.

3. Add onion and tomatoes; simmer a few minutes.

4. Add meat, water, bell pepper, garlic, bay leaf, parsley, salt, Tabasco

and thyme; cover and simmer 1 1/2 hours, or until meat is very tender (add

water, if necessary, to make sauce the consistency of thick gravy).

5. Serve grillades with hot grits on the side.

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BLACK CURRANT RED CURRANT TARTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Shortcrust pastry made with
— wholewheat flour
8 oz Black currants
8 oz Red currants
4 oz Honey
4 tb Chopped sweet cicely
Glace cherries or angelica,
— optional

Heat oven to 400F. Use the pastry to line 6 tart tins 2-inches deep by 2
inches diameter. Mix the currants with the honey cicely. Fill the pastry
with the currants. Cover each tart individually with foil place on a
baking sheet. Bake for 25 minutes. Let them cool completely.

If you wish, whip up some cream pipe it onto the tarts. Decorate with
glace cherries or angelica.

Gail Duff, “A Book of Herbs Spices”

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