Baked Beans

Recipe By : Kathy Libengood
Serving Size : 12 Preparation Time :0:15
Categories : Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans baked beans — drained
1 can butter beans — drained
1 can kidney beans — drained
1/2 pound ground beef
1 pound bacon
1/2 cup brown sugar
1 teaspoon mustard
1 teaspoon vinegar
1/2 cup ketchup
1 small onion — chopped

Preheat oven to 350°
Cube bacon, fry and drain. Brown ground beef with onion and drain.
Combine all ingredients and pour into 2 quart baking dish. Bake for
1 hour.

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Title: Jamaican Beef Patties
Categories: Beef, Appetizers
Yield: 24 servings

4 c All purpose flour
1 ts Salt
1 1/4 c Shortening
6 To 8 Tbsp ice water
Filling:
1 lg Onion, diced fine
4 Garlic cloves, minced
3 Jalapeno chilies, seeded,
-stemmed, and minced
3 tb Vegetable oil
3/4 lb Ground beef
2 ts Each ground coriander,
-cumin, and tumeric
1 ts Each ground allspice and
-cinnamon
1 Green bell pepper, stemmed,
-seeded, and finely chopped
4 Tomatoes minced
1 bn Green onions, minced
Salt and pepper to taste
2 Eggs, lightly beaten

Servings: 24 patties

Pastry:

Preheat the oven to 400 deg F. To make the dough:
place the flour and salt in a large bowl; mix well.
Cut the shortening into small pieces about the size of
walnuts. Add to the flour and, using your fingers,
rub the flour and shortening together, making a
coarse, mealy dough. Add the ice water and gather the
dough into a ball. The dough should be firm and not
sticky. If the dough is too dry, add a little more
water, but if the dough is too sticky, add just enough
flour to make it form a ball. Divide the dough into 2
equal balls and cover with plastic wrap. Refrigerate
for at least 2 hours or up to 2 days.

To make the filling: in a large skillet, cook the
onion, garlic, and chilies in the oil over moderate
heat for about 10 minutes, stirring from time to time.
Add the beef, herbs, spices, bell pepper, and
tomatoes, and cook over high heat for 5 minutes,
stirring constantly until the mixture is thick and
saucy. Add the green onions and cook for 1 minute.
Season with salt and pepper and cool to room
temperature.

To assemble the patties: on a lightly floured
surface, divide each ball into 2 equal balls, so that
you have 4 equal balls. Flatten into disc shapes,
then divide each disc into 6 equal pieces and roll
each into a ball. Roll each ball into a 3 1/2 inch
diameter circle. Brush the edges with beaten egg.
Place about 1 tablespoon of filling on one side of
each circle, leaving a 1/4 inch border. Fold the
dough over, making a half-moon shape. Seal the edges
with the tines of a fork, and brush with the remaining
egg.

Bake on a lightly greased baking sheet for 25 to 30
minutes, or until the patties are golden brown.
Remove from the oven and serve immediately.

Source: Rolled, Wrapped, and Stuffed by Janet Hazen
Posted by Linda Davis

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Title: DANDELION JELLY
Categories: Desserts, Jams
Yield: 6 servings

1 qt Dandelion blossoms
2 qt Water
2 tb Fresh lemon juice
1 3/4 oz Powdered fruit pectin
5 1/2 c Sugar

Pick bright, fresh dandelion blossoms and pack the
quart container pretty tightly. This is going to
require a lot of dandelion blossoms! Rinse quickly in
cold water to remove any insects/dirt on the petals.
Don’t leave the blossoms in the water for very long
though, as they will be a little the worse for wear.

Next, pull up a chair somewhere comfortable, as this
part is going to take awhile…Snip off the stem and
green collar under each blossom, so that only the
petals are left. This takes about four hours!

In an enamel saucepan, boil the dandelion petals in
water for 3 minutes, or a little longer, until the
water takes on their color. (I boiled the petals for
4 minutes until I liked the color better.)

Cool and strain, pressing against the petals with your
fingers to extract all of the dandelion juice. (Or
you can cheat and line a sieve with moistened
cheesecloth and strain it that way.)

Measure out 3 cups of dandelion liquid. Add the lemon
juice and fruit pectin. Stir to combine.

Bring to a boil, using a large kettle. Add the sugar,
stirring to mix well. Continue stirring and boil the
mixture for 2 and 1/2 minutes.

Pour into hot sterilized jelly jars and seal. Process
for five minutes in a boiling water bath.

Yield: Five 1/2 pint jars.

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PIZZA STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Main dish
Crockpot Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Canadian Bacon — *
9 cups Tomato sauce
1 1/2 cups Water
12 tablespoons Onion — chopped
6 tablespoons Mushrooms pieces
6 tablespoons Black olives — pitted and chopped
6 tablespoons Celery — chopped
6 tablespoons Green pepper — chopped
6 dashes oregono — garlic powder
Salt to taste
3 cups Elbow macaroni — cooked

* Makes 2 1/2 cups of soup. Gee! there isn’t any for BERT!!!! Fry
Canadian bacon; drain and cut away any fat. Heat Tomato sauce and at
water to a boil. Add bacon, vegetables, and seasonings. Cook until
vegetables are tender. Add Macaroni: reheat Food Exchange per serving: 1
MEAT EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 275
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to
and I changed it to 6

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Title: JAR YUE HAR GUEN (DEEP-FRIED FISH AND PRAWN R
Categories: Chinese, Seafood
Yield: 6 servings

12 Raw prawns
500 g (1 lb) fish fillets (see
-note)
1 Egg, beaten with 1 Tb.
-water
1/4 ts Finely grated fresh ginger
1/2 ts Salt
Plain flour
Dry breadcrumbs
Oil for frying

Shell and de-vein prawns. Using a sharp knife, skin
the fish fillets. Depending on the size of the
fillets, they may be cut into two, three or four
strips. Wrap each strip around a prawn and fasten with
a wooden toothpick. Mix egg with ginger and salt. Dip
fish rolls into plain flour, then into beaten egg and
finally into breadcrumbs.

Heat about half cup oil in wok. When it starts to
form a haze add fish rolls, about 6 at a time. Fry
until golden brown all over, approximately 3 minutes.
Drain on absorbent paper. Fry remaining rolls. Serve
hot with soy or chilli sauce for dipping. Note: Choose
flat fillets of firm white fish. They should be thin,
for they have to be rolled around the prawns.

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ONION CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped sweet onions
3 tb Flour
1/2 tb Salt
1 d Of pepper
4 c Milk
2 c Sharp American cheese,
-grated

Cook chopped onions in butter until tender, but not
brown. Blend flour, salt, and pepper. Add milk all at
once. Heat and stir until boiling. Remove from heat.
Add grated cheese, stirring to melt cheese.

Source: Rock Springs Sweet Onion Festival Cook Book
1992

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SPICED BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil spray
1/2 c Molasses
2 tb Honey
2 lg Egg whites
1/4 c Yogurt, plain, nonfat
1/4 c 2% Milk
1/2 c Wheat bran
1 c Whole wheat flour
1 1/2 ts Baking powder
1 tb Ground ginger
1 t Ground cloves
1/4 c Walnuts, chopped
1/4 c Golden raisins

Preheat oven to 350 degrees.
Coat a 12-well muffin tin with the cooking spray.
Warm the molasses and honey in a small saucepan over
low heat just until it begins to steam. Remove the
pan from the heat and set it aside to cool.
Whisk the egg whites, yogurt, and milk together in a
large mixing bowl until blended. Whisk in the
molasses-and-honey mixture. Using a wooden spoon,
stir in the bran, flour, baking powder, and spices.
Fold in the walnuts and raisins.
Turn the batter into the prepared muffin tin and bake
for 15 to 20 minutes, until a tester inserted into the
center of a muffin comes out clean. Serve warm.

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Title: Card Gingerbread
Categories: Snacks, Cookies
Yield: 24 servings

1/3 c Butter
1/2 c Dark molasses
1/2 ts Soda
1/4 ts Cinnamon
1/3 c Brown sugar
2 1/2 c Flour (sifted)
1/2 tb Ginger (scant)
1/4 ts Salt
1 Egg (slightly beaten)

Cream butter and sugar. Mix in egg; stir in molasses. Sift flour
with dry ingredients and add to butter. Turn to floured board and
roll 1/4″ thick; cut in oblong 3“X4”. Score cards with knife in 1/2″
parallel lines. Place on greased cookie sheet. Bake in slow (325 F)
oven 10 minutes. Yield: 2 dozen cards Like Mammy’s (Mammy was
Florence Reeves Sykes, my mother’s paternal grandmother) SOURCE:
Mama’s Favorite Recipes (Frances Turfitt) Shared by Nancy Coleman

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Title: HORSERADISH SAUCE
Categories: Sauces
Yield: 1 servings

3 tb Horseradish, fresh;grated
-OR-
1/4 c -Bottled horseradish
-drained squeezed dry
1 ts Lemon juice
1 ts Wine vinegar
1 1/2 ts Sugar
1/4 ts Prepared English mustard
-Salt
1/2 c Heavy cream

“Serve with hot or cold roast beef.”
Mix the Horseradish , lemon juice, vinegar, sugar and
mustard in a small bowl and add a pinch of salt. Whip
the cream until it is stiff and fold into the other
ingredients. Chill until needed. It is a good idea to
chill Horseradish for at least 3 hours before serving.
MAKES: 3/4 CUP

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