Title: QUICK TRICK STIR-FRY CHART
Categories: Chinese, Pork, Chicken, Seafood
Yield: 6 servings

1 c To 2 c sliced smoked sausage
1 lb Bulk sausage cook drained
1 c To 2 c cooked ham
-strips/chunks
1 c To 2 c pork strips/chunks
1 c To 2 c cooked chicken/turkey
-strips/chunks
1 c To 2 c cooked shrimp
1 lb Ground beef cooked drained

MEAT: CHOOSE ONE VEGETABLES: 2 CUP TOTAL OF ANY Frozen
stir fry vegetable combination thawed Sliced fresh
mushrooms Canned mushrooms drained Shredded/thinly
sliced carrot Julienne carrot strips Sliced/chopped
carrot Thinly sliced onion Strips/chopped
green/red/yellow bell pepper Fresh broccoli flowerets
Fresh cauliflowerets Pea pods SEASONING SAUCES: 1-2
TABLESPOON OF ANY ONE BELOW (OPTIONAL) Worcestershire
sauce light/dark Soy sauce Teriyaki sauce Chili sauce
Steak sauce Cooking wine HERBS FLAVORING: CHOOSE ONE
OF 1/2 1 teaspoon basil leaves 1/2 1 teaspoon marjoram
leaves 1/4 1/2 teaspoon thyme leaves 1/8 teaspoon
garlic powder 4 8 drops bottled hot pepper sauce
Chicken/beef flavor instant bouillon Grated parmesan
cheese

In medium skillet, heat 2 to 3 tablespoons vegetables,
olive or peanut oil. Add meat and vegetables; stir-fry
until hot and vegetables are tender. Stir in seasoning
sauce (if desired) and herbs. Prepare 1/2 of a 1 pound
package of any pasta according to package directions;
drain. Add to stir-fry mixture; toss to mix. Heat
through. Serve immediately. Refrigerate leftovers.

—–

Title: Coffee Fig Pudding
Categories: Desserts
Yield: 5 servings

1 c Cut-up stewed Ca. dried figs
1 tb Hot water
1 tb Instant coffee
2 1/2 c Milk
2 Eggs
2/3 c Sugar
1/2 ts Salt
3/4 c Cooked rice
1 ts Vanilla
1 c Heavy cream; whipped,
— sweetened, and
— vanilla-flavored

With scissors, snip off stems of stewed figs. Cut figs into small pieces.
Combine hot water and instant coffee. Add to milk. Beat eggs lightly
with sugar. Add to milk, with salt, rice, vanilla and figs. Pour gently
into buttered pudding dish. Bake in moderate oven (350 F.) for about 30
minutes or until almost “set”. Serve warm, with whipped cream, and
garnish with a whole fig. Serves 5 or 6 generously.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

GARLIC CHEESE ROLLS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breadmaker Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-XSPC52B
—–ROLLS—–
2 ts -Yeast
3 c Flour, All Purpose
3 tb Sugar
2 tb Nonfat Dry Milk
1 1/2 ts -Salt
1 1/2 tb Butter or Margarine
1 c -Water
—–TOPPING—–
1/4 c Butter — melted
1 cl Garlic — crushed
4 tb Parmesan — grated

Ingredients above are for a 1.5 pound loaf pan, although since these
rolls are made on the dough cycle, I find that I can put the 1.5
pound amount of ingredients in the 1 pound machine with no problem
since it’s not going to bake. 1 pound ingredients are listed below.
Place roll ingredients into bread machine on dough setting and press
start. When dough is finished, remove from machine. Turn out dough
onto a floured countertop or cutting board. Gently roll and stretch
dough into a 24 inch rope.

Greast an 8-inch pie pan.

With a sharp knife, divide dough into 18-24 pieces. Shape into balls
and place into pie pan. In a small bowl, combine butter and garlic.
Pour over rolls. Sprinkle with parmesan cheese. Cover and let rise in
warm oven 30-45 minutes until doubled. Remove rolls from oven.
Preheat oven to 375 degrees. Put rolls in oven, bake for 10-15
minutes until golden on top. Remove from oven, cut apart and spread
with butter to get “yummies” in your tummies!

– – – – – – – – – – – – – – – – – –

TOASTED GARBANZO PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c AM Toasted Garbanzo Flour
1 c Water
1 md Onion — chopped finely
1/2 c AM Oat Flakes
1/2 c Ground pecans or other nuts
1 tb Parsley
1 t Savory
1 t Sea salt (optional)

Mix the flour and water. Let sit while preparing
remaining ingredients. Mix all well. When mixture is
quite thick shape into patties. Fry lightly on both
sides. Flatten patties fairly thin while cooking.
Delicious when fried in toasted sesame oil.

Source: Arrowhead Mills “Recipes for Special Dietary
Needs” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –

Mushroom Soup

Recipe By : Hazel Meyer’s Freezer Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Mushroom soup concentrate
2 cups beef broth
salt — to taste
3 tablespoons sherry — optional

Combine concentrate with broth over moderate heat. When boiling, reduce
heat to low. Add salt and simmer 30 minutes. Add sherry and simmer 5 more
minutes.

– – – – – – – – – – – – – – – – – –

Title: KICK-OFF NACHOS
Categories: Nachos, Southwest
Yield: 6 servings

1 cn Campbell’s condensed Cheddar
-cheese soup (10 3/4 oz)
1/2 c Salsa
1 pk Tortilla chips (10 oz)
Chopped tomato
Sliced green onions
2 cn Early California sliced
-pitted ripe olives, drained

1. In 1 1/2 quart saucepan, combine soup and salsa. Over low heat,
heat through, stirring often.

2. Serve over tortilla chips. Top with tomato, onions and olives.
Serves 6.

TIP: If desired, warm chips in microwave. Divide tortilla chips
between 2 microwave-safe plates. Microwave 1 plate at a time,
uncovered, 1 1/2 minutes.

MMMMM

CREAM OF BROCCOLI SOUP 4

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Head of broccoli
1 qt Water
1 md Onion, chopped
1/2 Bell pepper, chopped
4 Celery ribs, chopped
1 pt Milk
1 tb Chicken base or 2 chicken
-bouillon cubes
2 tb Zatarain’s Creole Seasoning
1/2 c Blond roux

Chop broccoli, and put in stockpot with water; boil
for 20 minutes. Add onion, bell pepper, and celery;
cook for 20 minutes or until tender. Add milk, chicken
base, and seasoning; then thicken with roux. Yield: 6
servings. Source: Chef Michael Chaisson C.W.C.,
printed in Cajun Revelation, sent to me from
Cookie.Lady in the Old Cookbooks Looking for a New

– – – – – – – – – – – – – – – – – –

EIGHT JEWEL CHICKEN *** ctch95c

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Main Dish
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken ; breasts — butter
Marinade:
3 teaspoon Soy sauce
3 teaspoon Rice wine — or dry sherry
4 teaspoon Corn starch
Marinate for a half an hour.
2 Med Green peppers — cut into
2 Med Yellow onions — diced
1/2 cup Straw mushrooms
2 Bok choy — diced
1/3 cup Water chestnuts — sliced
1/3 cup Raw peanuts
Sauce
2 tablespoon Ketchup
1 tablespoon Oyster sauce — (or light soy
2 tablespoon Wine
1 pinch Hot pepper flakes
Cornstarch solution to thick
Essentials
Peanut oil — (appx 3-4 tbls)
2 cup Garlic — fresh crushed
1 tablespoon Ginger — fresh shredded

Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some
oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels
(onions first, bok choy leaves last) Add sauce, let it begin to bubble,
thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)

– – – – – – – – – – – – – – – – – –

Title: Lemon Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

3 c Carrots; sliced 2 ts Lemon juice;
3/4 c Water 1 tb Parsely; fresh chopped
1/2 c Salt 2 tb Butter or Margarine;
1/2 ts Lemon peel; freshly grated Dash of liquid sweetner;

Wash and peel carrots and slice in 1/4″ rounds. Bring water to boil
in saucepan, add carrots and salt. Cook until tender (10 to 15
minutes) covered. Drain. In saucepan add remaining INGREDIENTS until
butter is melted. Toss like a salad to coat all carrots. Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 70

Source: Sugar Free…That’s Me by Judith S. Majors

MMMMM

2 baking potatoes
1 clove of garlic, finely minced
1 cup chopped brocolli, spinach, or mixed vegies
(I used a frozen mixture of broc, cauliflower and carrots)
1/4 c. milk or soy milk, warmed
Few tablespoons of ricotta cheese (vegans may omit)
Salt and pepper
Sprinkling of parmesan cheese (vegans may omit)

Preheat oven to 350. Bake potatoes by piercing all over with a knife and
placing directly on oven rack (unwrapped and unoiled) for 1 hour or more,
till done. Slice a strip off the top of each potato and scoop out the
insides, leaving skin intact. Place potato insides into a bowl, mash with
milk. Add chopped vegies, garlic, optional ricotta, optional parmesan, salt
and pepper, and mix well. Scoop back into potato skins, piling high.
Sprinkle with a little more parmesan, if desired. Place back into 350 oven,
heat thru for 20 minutes.