Title: Cottage Broth
Categories: Soups, Lamb
Yield: 8 Servings

-JUDI M. PHELPS

—————————STOCK—————————
2 Lamb shanks (about 3 lbs)
7 c ;water
1 Onion studded with 4 cloves
2 Bay leaves
2 ts Salt
4 Peppercorns
2 Carrots; peeled and chopped
1 Stalk celery; chopped

—————————SOUP—————————
3 tb Butter or margarine
2 Leeks; cleaned, sliced
1 md Onion; chopped
2 Turnips; peeled and diced
3 md Carrots; peeled and sliced
2 Stalks celery; chopped
1/4 c Parsley; chopped
1 ts Dried thyme; crumbled
1/4 c Barley; soak overnight in
-water to cover, drained

The day before serving, place lamb in shallow roasting
pan; roast at 400 degrees F. until well-browned (20 to
30 minutes). Place lamb and remaining stock
ingredients in Dutch oven or heavy kettle; bring to
boil. Cover; reduce heat to low. Simmer 2-1/2 to 3
hours, until meat is very tender; remove meat from
broth. Strain stock; discard vegetables. Refrigerate
stock overnight. Remove lamb from shanks; dice.
Reserve for soup.

The following day, melt butter or margarine in large
Dutch oven. Add vegetables, except parsley; cook over
moderate heat, stirring occasionally, until tender.
Remove fat from soup stock and add stock to
vegetables. Add parsley, thyme, barley, and reserved
lamb; mix well. Bring to boil; cover. Reduce heat to
low; cook 1 to 1-1/4 hours, until barely tender.
Yield: 8 servings. Source: The Encyclopedia of
Creative Cooking, Compiled by Jane Solmson.

Shared and MM by Judi M. Phelps. jphelps@slip.net or
jphelps@best.com

—–

Title: LOW CAL CRAB DIP
Categories: Dips, Seafood
Yield: 3 servings

1/2 c Low fat sour cream
2 tb Low fat margarine
1 tb Skim milk
1 tb Horseradish
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
1/4 ts Hot sauce
1 8 oz tub lo fat cream cheese
1 c 4 oz shredded lo fat cheddar
Cheese (sharp)
1/2 lb Fresh lump crabmeat, drained
1/8 ts Paprika

1. Position knife blade in food processor; add first
8 ingredients. Process until smooth. Spoon mixture
into a bowl; stir in cheese and crab. Cover and chill.
Sprinkle with paprika; serve with unsalted crackers or
vegetables. Makes: 3 1/2 cups Calories per 1
tablespoon: 18 (fat, .9 gram)

—–

1 cup TVP®
1 cup black bean flakes
1/4 cup tomato paste (I remembered it this time!!)
1/4 cup coriander chutney
1 1/2 cups boiling water > or < Mix all together and add boiling water. Form into balls and bake at 400 degrees for 20 min or form into patties and cook in nonstick skillet. Alas this is also probably a bit high in sodium, because of the bean flakes and the chutney. The latter is available in Asian grocery stores--I highly recommend it if you like coriander (cilantro). Unlike many other chutneys or pickles I see around it does not contain oil. The mint version is also good. If anybody has recipes for Indian pickles or chutneys, please post. I love hot food but not swimming in oil. Some day when I get time I might like to make my own Indian pickles.. TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Almond Granola Bars
Categories: Diabetic, Snacks
Yield: 16 servings

1 1/2 c Rolled oats 1 ts Vegetable oil
1/4 c Oat bran 1/3 c Honey
1/4 c Finely chopped almonds 1/2 ts Vanilla extract
1/2 ts Ground cinnamon 1/4 ts Almond extract
2 tb Vegetable oil plus

Preheat oven to 350 F. Spray a baking sheet with non-stick spray.

Combine dry ingredients in a large bowl. Combine remaining
ingredients and add to dry mixture. Mix until all ingredients are
moistened.

Press mixture into a rectangular shape 7 inches wide and nine inches
long. (Wet hands or use one hand and a damp spoon.)

Bake about 12 minutes. Remove from oven and cut into 16 bars using a
sharp knife. Separate bars slightly and return to oven for 3 to 5
minutes more. The browner the bottom of the bars, the crisper they
will be when cool.

The edges will crumble slightly when cut – set aside for a snack.
Remove to a wire rack to cool.

1 bar = 86 calories, 2 grams protein, 4 grams fat, 12 grams
carbohydrate, 1 mg sodium, 0 cholesterol, 1 gram fiber. One starch
exchange = 15 grams carbohydrate, 3 grams protein, 80 calories One
fat exchange = 5 grams fat, 45 calories

Adapted from Oat Cuisine Shared by Elizabeth Rodier Feb 94

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Six-Vegetable Curry

Recipe By : Food And Wine April 1994
Serving Size : 4 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg All Purpose Potato — Peeled
-And Cut Into 3/4-Inch Cubes
1 Lg Sweet Potato — Peeled And Cut
-Into 3/4-Inch Cubes
2 Md Turnips — Peeled And Cut Into
-3/4-Inch Cubes
2 Lg Zucchini — Sliced Crosswise
-Into 1-Inch Thick Slices
1/2 Lg Eggplant — Cut Into 3/4-Inch
-Cubes, About 12 Ounces
12 Ea Stringbeans — Cut Into 2-Inch
-Lengths
3 Tb Safflower Or Canola Oil
2 Lg Onions — Finely Chopped
1 T Cumin Seeds
1/2 C Chickpea Flour — (Besan)
1 T Fenugreek — Ground
6 Fresh Green Chiles — Such As
-New Mexico, Finely Chopped
-(Seeded And De-ribbed If
-You Like It Less Hot)
2 Tb Fresh Ginger — Minced
1 Tb Coriander — Ground
1 T Tumeric — Ground
1 T Dark Brown Sugar
1 T Salt
4 Md Tomatoes — Peeled And
-Coarsely Chopped
4 Bay Leaves
1 Tb Tamarind Concentrate
-Dissolved In 3 Tb Hot Water
-OR
1 Tb Molasses — Dissolved In 3 Tb
-Lemon Juice
1/4 C Fresh Coriander — Chopped,
-(Cilantro)

Place the potato, sweet potato, turnips, zucchini, eggplant and
string beans in a large bowl of ice water. Heat the oil in a large
enameled cast-iron casserole. Add the onions and cumin seeds and cook
over moderately low heat, stirring until the onions soften, 7 to 8
minutes. Stir in the chickpea flour and fenugreek and cook, stirring
until the chickpea flour becomes a paste and browns slightly, 2 to 3
minutes more. Pour in 2 cups of warm water and bring to a boil, over
moderately high heat. Cook, stirring, until the gravy begins to
thicken, about 1 minute. Add 2 more cups of water and bring to a boil.
Reduce the heat to low and cook until the gravy reduces and thickens
slightly, about 10 minutes. Stir in the chiles, ginger, ground
coriander, tumeric, brown sugar, and salt and cook for 5 minutes
longer, stirring gently. Drain the vegetables and add them to the
gravy. Stir in the tomatoes and bay leaves, cover and cook until the
vegetables are tender but not mushy, about 20 to 30 minutes.
(If making this dish ahead, under cook the vegetables slightly.
Refrigerate the dish for up to 2 days. When re-heating the mixture, add
1/2 cup of water and bring to a simmer over moderate heat before
proceeding.) Stir in the tamarind mixture and the fresh coriander and
cook, uncovered for 5 minutes. Discard the bay leaves and serve.
NOTE: Serve with cooling fresh pineapple for those that do not like
the heat.

– – – – – – – – – – – – – – – – – –

Title: Southern Turnip Green Soup (Florida Cooking)
Categories: Soups
Yield: 6 servings

1 bn Young turnip greens with-
-turnips (1 pound)
6 tb Butter
1 c Chopped onions
1 1/2 ts Salt
1 1/4 ts Sugar
5 1/2 c Chicken stock
2 tb Lemon juice
2 c Half-and-half
4 tb Cooked grits
Salt and freshly ground-
-pepper to taste

Cut the turnip roots off the greens. Clean and wash the greens,
discarding any blemished or yellowed edges. Tear the large leaves
into smaller pices. Trim the ends and peel the turnips. Cube into
bite-size pieces, enough to make 4 cups.

Melt 3 tablespoons of the butter in a large skillet over moderate
heat. Add the turnips and saute until crisp-tender, about 10 minutes.
Add the onions, and saute 5 minutes or until tender, but not browned.
Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the
chicken stock. Blend well, stir in the lemon juice, and set aside.

In another skillet, melt the remaining 3 tablespoons of butter. Add
the greens and saute over medium heat for 10 minutes, until
crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of
sugar, and remaining 4 cups chicken stock. Blend well and remove
from the heat and cool for 15 minutes. Puree the greens in a food
processor or in batches in a blender. Add the pureed greens to the
turnip mixture. Mix together and reheat. Add the half-and-half and
the cooked grits, and adjust the salt and pepper to taste. Serve hot.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright

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Bunny’s Farfel Kugel

Recipe By : Bunny Kulla/ Plymouth Meeting PA
Serving Size : 10 Preparation Time :0:00
Categories : Calling All Kugels…

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups matzo farfel
1 cup boiling water
3 large eggs
4 ounces margarine — melted
1/2 cup sugar — up to 3/4 cup
Cinnamon — a few shakes
1/2 cup white raisins
soak in hot water for 1 hour
1 small can sliced peaches
1 small can pineapple chunks in juice — drained
1 medium can pitted black cherries — drained
1 peeled tart apple — thinly sliced

OVEN: 350
Grease a baking pan.

Mix together matzo farfel and boiling water. Mix in eggs, one at a
time.

Mix all remaining ingredients together and add to farfel mixture. Bake
for
45 minutes (or til brown.)

– – – – – – – – – – – – – – – – – –

NOTES : *Bunny says that this kugel stays together better if made and
cooled one day ahead.

Cheddar Biscuits

Recipe By : Tillamook Factory Cheese Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unbleached Flour — Sifted
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup sharp Cheddar cheese — Grated
1/4 cup Butter
2/3 cup Milk

Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a
floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness
and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.

From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich

– – – – – – – – – – – – – – – – – –

—– Family Circle, 12/3/85

Title: Hot Spicy Banana Catsup
Categories: Condiments, Sauces, Caribbean
Yield: 7 Cups

1 c seedless raisins, dark or golden
1 c coarsely chopped onion
3 large cloves garlic
1 can (6 ounces) tomato paste
2-2/3 c distilled white or cider vinegar
8 Large bananas (approximately 3#) ripe and fragrant
4 to 6 c water
1 c firmly packed dark brown sugar
1 T salt
1 t cayenne pepper
1/2 c light corn syrup
4 t ground allspice
1-1/2 t ground cinnamon
1-1/2 t freshly grated nutmeg
1 t freshly ground black pepper
1/2 t ground cloves
1/4 c dark rum, preferably Jamaican

Combine raisins, onion, garlic and tomato past in container of food
processor or electric blender. Whirl until smooth puree, adding a little
vinegar if necessary to help the pureeing. Pour into large heavy or dutch
oven.

Peel bananas. Cut into chunks. Puree in food processor or blender, adding
vinegar, if necessary, to help pureeing. Add to mixture in saucepan. Add
remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to blend.

Bring to boiling over medium-high heat, stirring frequently. Lower heat to
medium-low. Cook, uncovered, stirring often, for 1-1/4 hours. If mixture
becomes too thick and threatens to stick, add enough water to just moisten.

After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and
cloves. Continue to cook, stirring frequently, 15 minutes. Remove from heat.

To test for thickness: Spoon catsup on chilled saucer. Chill in
refrigerator. A fingertip should leave a track when drawn through catsup.
If catsup has jellied, thin with little extra vinegar and water, equal
amounts of each.

Let catsup cool slightly. Working in batches, puree in food processor or
blender. Or, push through fine-mesh sieve. Return puree to rinsed-out
saucepan. Taste for hotness, adding more cayenne, if you wish. (The
flavor will become more pronounced after catsup has mellowed, so be
cautious about adding more.)

Meanwhile, wash half-pint or pint or other canning jars or bottles, and
lids and bands in hot soapy water. Rinse. Leave jars in hot water. Place
lids and bands in saucepan of simmering water.

Return catsup to boiling over medium heat, stirring constantly. Add rum;
stir to combine. Ladle boiling catsup into hot, clean canning jars,
leaving 1/4-inch headspace. Wip jar rims and threads clean with clean,
damp cloth. Cover jars with hot lids; screw on bands firmly.

Process jars in boiling water bath for 15 minutes (water should cover jars
by 1-2 inches). Remove jars from boiling water to wire racks to cool.
Test for seals. Label, date and store in cool, dark place for up to one
year. Catsup is ready to serve after ripening for 2 weeks.

Contributor: Peggy M.
pmakolon@mail.wiscnet.net
—–

Title: Madeira Roast Pheasant
Categories: Poultry, French
Yield: 6 servings

2 tb Unsalted butter
1 (unpeeled) coarsely chopped
-onion
3 Coarsely chopped celery
-stalk
2 Coarsely chopped carrot
2 Bay leaf
2 tb Herbs de Provence *
3 Pheasants (2 to 2-1/2 lb)
4 Wings chicken
2 Backs chicken
1 c Room temperature unsalted
-butter
1/4 c Madeira
1 qt Chicken broth
1 tb Unsalted butter
1 tb All purpose flour
Garnish sprig parsley

Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting
pan. Stir in onion, celery, carrots, bay leaves and 1 tablespoon
herbs de Provence. Top with pheasant giblets, necks, chicken wings
and backs. Roast until well browned, turning frequently, about 40
minutes. Reduce oven temperature to 375 deg.

Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon
herbs de Provence. Pat pheasants dry inside and out. Loosen breast
skin on each by gently sliding fingers under neck flap and down
between breast meat and skin, being careful not to tear skin. Spread
1 1/2 tablespoons herb butter evenly over breast under skin of each.
Sprinkle each cavity with salt and pepper. Place 2 tablespoons herb
butter into each cavity. Truss pheasants to hold shape. Arrange on
sides atop vegetable mixture in roasting pan. Roast 15 minutes,
basting frequently with pan juices. Turn on second side and roast 15
minutes, basting frequently. Turn pheasants breast side up. Add
Madeira to pan and continue roasting until juices run pale pink when
thickest part of thigh is pierced, basting frequently, about 15
minutes. Transfer pheasants to platter and discard string. Tent with
foil.

Add broth to roasting pan. Boil until reduced to 3 cups liquid,
scraping up any browned bits, about 6 minutes. Strain sauce and
degrease. Melt 1 tablespoon butter in heavy small saucepan over low
heat. Add flour and stir 3 minutes. Whisk in sauce in thin stream.
Simmer 5 minutes, stirring frequently. Adjusting seasoning. Pour into
bowl. Garnish pheasant with parsley. Pass sauce separately.

*Available at specialty foods stores.

(Ouida Vince Kelly) (C) 1987 Bon Appetit Publishing Corp.

Compliments of Fred Peters

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