Title: Carrot Casserole
Categories: Diabetic, Side dishes, Casseroles, Vegetables
Yield: 1 casserole

2 cn Carrots; diced/shoestring 1 sm Bag of potato chips;
1 cn Cream of Mushrooms soup; -crushed
1/2 Onion; finely chopped

Alternate layers of carrots with soup and onion mixture in greased
1-quart casserole. Bake 325 degrees for 20 to 25 minutes or until
thoroughly heated. Just before removing from oven, sprinkle with
crushed potato chips and brown slightly.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
NANCY O’BRION NOTES:
(What I would do, becauce I LIKE mushrooms, I would just add some
fresh mushrooms instead of cream of mushroom soup and even the bag of
potato chips could be done away with. Depends on what it what kind
they are.)

Source: Southern Living, Our Best Recipes by Lena Sturges

MMMMM

Title: WATERMELON SHERBET
Categories: Fruits, Ice cream
Yield: 9 servings

5 c Watermelon; seeded cubed
3/4 c Sugar
1 tb Lemon juice
1 Envelope unflavored geletin
1/4 c Water
12 oz Evaporated skimmed milk

Combine first 3 ingredients; cover and chill 30
minutes. Place watermelon mixture in container of an
electric blender or food processor. Top with cover,
and process until smooth; set aside. Sprinkle gelatin
over water in a small sauxepan; let stand 1 minute.
Cook over medium heat, stirring until gelatine
dissolves; remove from heat. Combine watermelon
mixture, gelatin and milk. Pour into freezer container
of a 5-quart hand-turned or electric freezer. Freeze
mixture according to manufactuer’s instructions.

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Title: French Breakfast Muffins
Categories: Muffins
Yield: 1 servings

1/3 c Shortening
1/2 c Sugar
1 Egg
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Milk
1/2 c Sugar
1 ts Cinnamon
1/2 c Butter; melted

Recipe by: LorTravel@aol.com
Heat oven to 350 deg. Grease 15 muffin cups (depends on
the size of your muffin tins). Mix thoroughly, shortening,
1/2 c. sugar and the egg. Stir in flour, baking powder,
salt and nutmeg alternately with milk. Fill muffin cups 2/3
full. Bake 20 to 25 minutes. Mix 1/2 c. sugar and the
cinnamon. Immediately after baking, roll puffs in melted
butter, then in cinnamon-sugar mixture.
This is a favorite of my daughter, Dawn. I got this
recipe from Betty Crocker Cookbook.JM

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Hutchinson Beef Borscht

Recipe By : Great Midwest Cooks (1992:128)
Serving Size : 6 Preparation Time :2:00
Categories : Central Europe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef chuck, lean
2 tablespoons cooking oil
3 cups water
2 bay leaves
3 cups cabbage — coarsely chopped
2 cups potatoes — cubed
1/2 cup chopped onions
1/4 cup chopped green bell pepper
1 tablespoon parsley — chopped
1 tablespoon instant beef bouillon granules
1/2 teaspoon dried dill weed
16 ounces canned tomatoes — cut up
1/4 cup light cream or sour cream

Although partners, beet and borscht are not inseparable. Here’s a borscht
of beef, potatoes, cabbage and a hint of dilly-cream. The borscht was
served at the annual Mennonite Relief Fair in Hutchinson, Kansas. It and
other recipes were brought to the Plains generations ago by Russian, German,
and Swiss. The use of cooking oil acknowledges today’s generation.
Traditionally the meat was browned in lard and butter. Allow about 2 hours
from dicing to serving.

1. Use a lean cut of beef chuck, trimmed of fat. Cut meat into 3/4 inch
pieces. In a large kettle, brown the meat, half at a time, in hot cooking
oil. Return all meat to the kettle. Add water and bay leaves. Bring to
boiling; reduce heat. Cover and simmer for 60 minutes or till the meat is
nearly tender.

2. Stir in cabbage, potatoes ,onions, green pepper, parsley, bouillon
granules, and dillweed. Bring to boiling; reduce heat. Cover and simmer 30
minutes or till meat and potatoes are tender. Stir in the tomatoes; heat
through. Remove from heat.

3. Season to taste with salt and pepper. Remove bay leaves. Stir in light
cream or some sour cream, to taste. Makes 6 servings.

– – – – – – – – – – – – – – – – – –

NOTES : from ‘PatH’ phannema@wizard.ucr.edu

Title: Banana Passover Sponge Cake
Categories: Cakes
Yield: 8 servings

7 Eggs 1/4 c Potato Starch
1 c Sugar 1 c Chopped Walnuts
3/4 c Cake Meal 1 c Mashed Bananas (2 ripe)
1/2 ts Salt 1/2 ts Vanilla

Beat yolks with sugar until creamy. Add the mashed bananas, beat well. Whip
egg whites until stiff (in different bowl). Add cake meal, potato starch
and salt to yolk mixture. Fold in egg whites into this mixture. Add
flavoring fold in gently. Bake at 325 F. for an hour ~-more or less–. Use
an angle food cake pan. Cool upside down for about 30 minutes or until
cooled. Cut in half with knife. Ice with real whipped cream or cool whip.
Top with bananas and a few walnuts.

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GINGER – MOLASSES MUFFINS

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Baking soda
1 tb Hot water
1 c Room temperature butter
1 c Sugar
1 c Molasses
4 Separated, room temp egg
3 1/2 c All purpose flour
1 t Freshly grated nutmeg
1 t Cinnamon
1 t Ground ginger
1 c Buttermilk
1 c Chopped pecan
1 c Raisin
pn Cream of tartar

(Makes about 40.)

Preheat oven to 350 deg. Grease 2-inch muffin tins.
Dissolve baking soda in hot water. Cream butter with
sugar until light and fluffy, using electric mixer.
Blend in molasses, yolks and soda. Combine flour,
nutmeg, cinnamon and ginger. Mix into butter
alternately with buttermilk in 3 additions each. Fold
in nuts and raisins. Beat whites with cream of tartar
in another bowl until stiff but not dry. Fold into
batter. Spoon into prepared tins, filling 3/4 full.
Bake until tester inserted in center comes out clean,
20 to 25 minutes. Transfer to racks. (Can be prepared
1 day ahead. Reheat in 350 deg. oven about 4 minutes.)
Serve warm.

– – – – – – – – – – – – – – – – – –

Baked Potato Soup

Recipe By : jonrob19@idir.net
Serving Size : 8 Preparation Time :0:00
Categories : Potato

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
salt and pepper
4 scallion — chopped divided
12 slices bacon, Cooked, crumbled, divided
1 1/4 cups cheddar cheese — shredded divided
8 ounces sour cream

Bake potatoes. Cool. Scoop out pulp and set aside. Discard skins. Melt butter
over low heat and add flour. Add milk, until thick. Add potato pulp, salt,
pepper, 2 tablespoons of green onion, 1/2 cup of crumbled bacon and cup cheese.
Cook until throughly heated; stir in sour cream and heat through. Serve with
remaining green onions, bacon and 1/4 cup greese as garnish.

– – – – – – – – – – – – – – – – – –

Per serving: 464 Calories; 33g Fat (64% calories from fat); 14g Protein; 29g
Carbohydrate; 97mg Cholesterol; 374mg Sodium

Frog Legs a la Sauce Piquante

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

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

8 Frog legs,cleaned

1/2 c Flour,well-seasoned

3/4 c Vegetable shortening

2 Garlic cloves,minced

1 Onion,medium,thinly sliced

1 cn Tomatoes (16oz)

Water

Salt

Cayenne pepper

1 c Parsley,chopped

Green onion tops,chopped

1. Dredge frog legs in seasoned flour; tap off excess flour and reserve.

2. Heat shortening in large skillet; saute frog legs until well done.

3. With slotted spoon, remove legs; add reserved flour to skillet and cook,

stirring, until golden.

4. Add garlic and onion; cook, stirring, until vegetables are soft.

5. Add tomatoes and stir until oil floats on top.

6. Add water to desired consistency and season lightly.

7. Add frog legs to sauce; simmer 10 minutes.

8. Add parsley and onion tops just before serving.

– – – – – – – – – – – – – – – – – –

Title: Canning Okra
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 11 pounds is needed percanner load of 7 quarts;
an average of 7 pounds is needed per canner load of 9 pints. A bushel
weighs 26 pounds and yields 16 to 18 quarts– an average of 1-1/2 pounds
per quart.

Quality: Select young, tender pods. Remove and discard diseased and
rust-spotted pods.

Procedure: Wash pods and trim ends. Leave whole or cut into 1-inch
pieces. Cover with hot water in a saucepan, boil 2 minutes and drain.
Fill jars with hot okra and cooking liquid, leaving 1-inch headspace.
Add 1 teaspoon of salt per quart to the jar, if desired.

Adjust lids and process following the recommendations in Table 1 and
Table 2 according to the method of canning used.

Table 1. Recommended process time for Okra in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended Process Time for Okra in a weighted-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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A good start is to soak a 6″ piece of kombu and a small handful
of shiitake mushrooms in 3 qt of water overnight. Then simmer for
as long as you can (I try to go for at least 4 hours).

You can use this as is for a soup stock. Cut up whatever veggies
you like and add them. If you like a bit more depth, add some miso.