Title: Low-Cholesterol Popovers
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 9 servings

1 c Unbleached white flour 1 c Skim milk
1/4 ts Salt 1 Egg white

Preheat the oven to 425 degrees. Oil muffin tins and preheat.
Combine all the ingredients in a bowl. Beat with a rotary beater or
wire wisk just until smooth. Pour the batter into the hot muffin
tins. Bake for 35 to 45 minutes or until brown.

1 popover – 68 calories, 1 bread exchange 11 grams carbohydrate, 3
grams protein, 1 gram fat 82 mg sodium, 67 mg potassium, 32 mg
cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Tiger Cookies

6 oz. choc. chips
3 C. sugared cornflakes
2 C. flour
1 tsp. soda
1/2 tsp. salt
1 C. butter
1 C. sugar
2 eggs
1 tsp. vanilla

Melt the choc. chips and remove from heat. Measure cornflakes, then crush to
1 1/2 cups. Sift flour, soda and salt. Cream butter and sugar until light.
Add eggs and vanilla. Beat well and then add sifted dry ingredients. Mix
thoroughly. Fold in sugared cornflakes. Swirl melted chocolate through the
batter SLIGHTLY, leaving streaks. Drop onto baking sheets or parchment. Bake
at 375 deg. for 12 minutes. Makes about 5 doz. cookies, 2 1/2 inches in
diameter.

Nancy Dooley

SLOPPY JOES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, diced
2 md Green peppers, diced
3 tb Oil
1 1/2 c Boiling water
2 1/2 c Tomato sauce
1 tb To 2 tbsp. chili powder
1 pn Pepper
1 t Salt
1 tb Soy sauce
1 tb Mustard
1 tb Sugar
1 1/2 c Dry Texturized Vegetable
Protein (TVP®)

Saute onion and green peppers in oil. Add remaining
ingredients, and simmer together for 20 minutes and
serve hot on soft sandwich buns.

Source: Vegetarian cooking class at East Senior High
School, provided from The New Farm Vegetarian Cookbook

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TVP is a registered trademark of Archer-Daniels-Midland Company.

ITALIAN MINESTRONE SOUP COCA-COLA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Blade chuck roast OR
Meaty soup bones
2 1/2 qt Water
2 ts Salt
1 sm Onion
1/2 c Celery leaves
1 Bay leaf
2 Slices, bacon, diced
1 1/2 c Kidney beans
1/2 c Green beans, fresh/chopped
1/2 c Celery, diced
1/2 c Green peas
1/2 c Zucchini, thinly sliced
1/2 c Carrots, thinly sliced
1/4 c Onion, diced
1/4 c Parsley, chopped
1 Clove garlic, minced
1/2 c (2 oz) elbow macaroni
1 cn (6 oz) tomato paste
1 c COCA-COLA
1 tb Olive oil
1 tb Worcestershire sauce
1 tb Italian seasoning
1 t Salt
1/4 ts Black pepper
Parmesan cheese,
Grated (optional)

In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender.
Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes
to the broth to harden the fat and remove the fat. Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the rest of the ingredients.

Pan-fry the bacon until crisp. Add the bacon and the drippings and all the
remaining ingredients, except Parmesan cheese, to the broth. Cover and
simmer about 30 minutes, until the vegetables and macaroni are tender.
Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts.
Recipe: “International Cooking with Coca-Cola”, a give-away
pamphlet from The Coca-Cola Company, 1981

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Chanterelle And Shiitake Black Bean Chili With Sour Cherrie

Recipe By : Cooking Live Show #CL8864
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups tomato juice
3 cups orange juice
1 cup spelt berries
1 bunch fresh thyme — reserve 1 1/2
— tablespoons fresh
— thyme leaves
2 cups black beans dried
1/4 cup peanut oil
2 large onions diced
8 cloves garlic minced
2 large sweet green peppers — diced
2 ancho chilies — minced
1 chipotle chili — minced
1 pasilla chili — minced
1/4 habenaro chili — minced
15 plum tomatoes — seeded and
— quartered
2 cups fresh corn kernels
3 tablespoons fresh chopped oregano
1 bunch scallions diced
3 tablespoons toasted cumin seeds — ground
2 pounds chanterelles — cleaned and halved
2 pounds shiitake — cleaned and stems
— removed
2 cups dried sour cherries

In a large saucepan combine juices and bring to a boil. Add spelt
berries, fresh thyme and beans. Simmer covered 1 1/2 hours.

In a large heavy pot heat 1/2 of the oil, add onion and garlic and
brown. Add peppers, chilies, tomatoes, and simmer for 20 minutes. Add
corn, oregano, scallion, reserved thyme, and cumin and simmer for
another 20 minutes. Add cooked beans and return to a simmer. While
beans simmer, heat remaining oil in saute pan until smoking hot. Add
mushrooms and saute 5 minutes. Add the sauteed mushrooms to the chili
bean mixture, stir well and simmer 20 minutes. Add cherries and serve.

Yield: 4 to 6 servings

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Monster Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 eggs
1 pound brown sugar
2 cups granulated sugar
4 tablespoons baking soda
1/2 pound butter
1 1/2 pounds peanut butter
9 cups oatmeal
1/2 pound chocolate chips
1/2 pound M M’s
1/4 cup chopped nuts — (optional)

Combine all ingredients. Use an ice cream scoop to form dough into balls. Then
gently flatten dough on cookie sheet.

Bake at 350 degrees for 10 to 12 minutes.

Ben – Kindergarten Andrew – Grade 2 Bethany – Grade 4

busted by sooz

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Title: #977338 Ox – Tail Soup
Categories: Soups
Yield: 1 servings

2 Ox tails
2 Whole onions
2 Carrots
1 sm Turnip
2 tb Flour
Salt pepper
1 ga Water

Preparation : Wash, peel and cut vegetables in small pieces. Let all
ingredients boil for 2 hours; then take out the tails and cut the meat in
small pieces. Return meat and bones to soup. Add salt, pepper and flour.
Cook for quarter of an hour.

—–

ABGUSHTE MIVEH (DRIED FRUIT SOUPS)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-JUDI M. PHELPS
1 lb Lean lamb or beef stew meat
1 lb Lamb or beef soup bones
7 c — water
1 Limu omani (dried lime)
-optional
Freshly ground black pepper
2 tb Ghee or butter
1 lg Onion — finely chopped
2 ts Turmeric
1 c Prunes — pitted
1/2 c Dried apricot halves
1/2 c Dried peaches — chopped
1/3 To 1/2 cup brown sugar
1 To 2 T. lemon or lime juice

Cut meat into small cubes and place in a soup pot with
bones, water, and dried lime if available. Bring
slowly to the boil, skimming when necessary. Add salt
and pepper, cover and simmer gently for 1 1/2 hours or
until meat is almost tender. Remove bones and dried
lime if used.

In a frying pan, heat ghee or butter and fry onion
until transparent, stir in turmeric, and cook until
lightly browned. Add to soup with dried fruits (these
may be washed if necessary, but do not require
soaking). Cover and simmer for 30 minutes. Add sugar
and lemon or lime juice to taste so that soup has a
pleasant sweet-sour flavor. Serve hot.
Source: The Complete Middle East Cookbook by Tess
Mallos.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

– – – – – – – – – – – – – – – – – –

Tamale Pie

1 Pound round steak, cut in cubes (ground meat can be used instead – but make
sure
it is very lean)
2 cloves garlic, minced
2 onions, chopped
1 cup salad oil
1 can niblet corn (with juices)
1 can tomatoes (with juices)
3T chili powder
1 1/2 cups yellow corn meal
3 eggs beaten
1 cup milk
1 1/2t salt
Pepper to taste
1 jar stuffed green olives (with juices)
3T butter

Cook meat, garlic, (note my comma!!) and onions in oil about 15 min. Add
corn, tomatoes, and chili powder dissolved in a little water. Cook about 15
min. more, stirring constantly. Add yellow corn meal, well beaten eggs,
milk, salt, pepper, stuffed olives, and butter. Cook 15 min., then pour
into a 2-qt casserole and bake about 1 hr at 350.

I added the juices from all above because otherwise the dish was too dry for my
tastes. This is a very hearty dish which only needs a salad to accompany it.
Easy and good! Enjoy!

Title: ASPARAGUS AND CRABMEAT SALAD
Categories: Appetizers, Seafood
Yield: 4 servings

1 c Mayonnaise
1 tb Lemon juice – fresh
1 1/2 ts Tomato paste
1 1/2 ts Shallot – minced
1/2 ts Dijon mustard
1/4 ts Pepper
1 lb Asparagus – trimmed
8 oz Crabmeat – cooked
4 lg Boston lettuce leaves – or
-butter lettuce leaves

Calories per serving: Number of Servings: 4 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and
pepper in medium bowl. Cover and refrigerate until ready to use. (Can be
prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water
until crisp-tender, about 4 minutes. Transfer to bowl of ice water and
cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste
with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus.
Spoon crabmeat mayonnaise over and serve.

Bon Appetit, April, 1991.

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