Dry Rub for Ribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Rubs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 TBS Paprika
2 Tsp Ground Red Pepper
2 TBS Light Brown Sugar
1 Tsp Dry Mustard
2 TBS Salt

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PACIFIC CLAM AND CORN CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Minced clams
1 c Clam nectar and water
3 sl Bacon, chopped
1 c Chopped onion
2 c Diced raw potatoes
1 1/2 c Drained whole kernel corn
3 c Milk
2 tb Flour
1 tb Butter
1 t Celery salt
1 t Salt
1 d Of white pepper
1/2 c Coarse cracker crumbs
-(optional)

Drain clams; reserve liquid. Add water to clam liquid
to make 1 cup. Fry bacon until crisp; add onion and
cook until tender. Add potatoes and nectar-water.
Cover and simmer gently until potatoes are tender; add
corn and milk. Blend flour and butter and stir into
chowder. Cook slowly until mixture thickens slightly,
stirring constantly. Add seasonings and clams; simmer
five minutes. Serve hot and and top with cracker
crumbs.

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Title: Vegetable Beef Soup
Categories: soups
Yield: 50 servings

————————-WALDINE VAN GEFFEN VGHC42A————————-
8 Boneless beef chuck; 1/2″
1 All-purpose flour
1 Salt
2 Pepper
1/2 Cooking oil
4 garlic; mince
2 Bay leaves
2 Dried thyme
6 Water
4 Tomato sauce; 15oz ea
46 Tomato juice
12 Beef bouillon cubes
2 Med pearl barley
2 Potatoes; peel; cube
1 1/2 Carrots; slice
1 Cabbage; chop
1 Onions; chop
16 Frozen green beans
16 Frozen peas

Toss beef with flour, salt and pepper. In a large Dutch oven, brown the
meat in batches in oil; drain.
Transfer to a large stockpot or soup kettle; add garlic, bay leaves,
thyme, water, tomato sauce and juice, bouillon and barley. Bring to a
boil. Reduce heat; cover and simmer 1 hour. Add veggies; bring to a boil.
Reduce heat; cover and simmer 1-1/2 to 2 hours or until veggies and meat
are tender. Remove bay leaves.

Source: .

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SOPA DE AJO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Cheese/eggs
Mexican Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Firm white bread
4 c Stock
1 tb Butter
1 Bay leaf
1 tb Olive oil
1 t Lemon juice
4 Cloves garlic, minced
4 Eggs

Serves 4

Trim crusts from bread, dice. Cook bread cubes and
garlic in butter and oil over medium-high heat until
cubes are golden. Remove and keep warm. Combine
stock, bay leaf and lemon juice in same pan. Bring to
a simmer over medium heat. Break eggs, one at a time
into a saucer and slip into hot broth. Poach until
whites are set but yolks are still liquid (4 minutes).
With a slotted spoon, carefully transfer each egg to a
warm soup bowl. Ladle broth over eggs and sprinkle
with croutons. Makes 6 cups.

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RAINBOW BLOSSOM’S VEGAN BANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Fruits
Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Each cornmeal and rice flour
1/2 c Soy flour
1 t Salt
1 t Baking powder
1/2 ts Baking soda
1 t Cinnamon
1/3 c Chopped almonds
2 tb Canola oil
1 c Soy milk
1 2/3 c Ripe banana, mashed
1 t Vanilla
1 tb ENER G egg replacer
1/4 c Water

Put cornmeal, rice and soy flours, salt, baking
powder, baking soda, cinnamon and almonds in a large
bowl. Toss to combine.

In a separate bowl, combine oil, soy milk, mashed
banana and vanilla. Whisk egg replacer with water.
Stir into oil mixture.

Pour wet ingredients into dry ingredients. Stir
quickly and gently until just blended. Divide batter
equally into lightly greased muffin tins. Bake at 375
F. for 25 to 30 minutes.

From Rainbow Blossom organic food store/Louisville, KY
as requested by Louisvillian Anne Baldwin, who was on
a wheat-free diet, in Alice Colombo’s 07/29/92 “Cook’s
Corner” column called “White Bean Soup Waits at the
End of the Rainbow” in “The (Louisville, KY)
Courier-Journal.” Pg. C6. Electronic format by Cathy
Harned.

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Title: Date Pinwheel Cookies
Categories: Cookies, Holiday
Yield: 4 servings

1/2 c Butter
1/2 c Margarine
1 c Sugar
1 c Brown sugar
2 Eggs
1 ts Baking soda
3 3/4 c All purpose flour

————————–FILLING————————–
1 lb Dates
1/2 c Sugar
1 c Water
1/2 c Chopped walnuts

Mix dough ingredients well and make into three balls.
Filling:Combine ingredients in 2 quart saucepan and
boil until dates are very soft. Mix well and cool.
Cookies:Roll each ball of dough between wax paper to
about 1/4 inch thickness. Spread with date filling and
roll as a jelly roll. Chill about 1 hour. Slice and
bake at 375~ for 10 to 15 minutes. This recipe is
nearly 100 years old. These cookies are great at
Christmas time.

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Green and Red Tomato Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Harned 1994 Herb/Spice
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large Green tomatoes*
3 large Red-ripe tomatoes
1 medium Red onion
3 tablespoons Fresh basil
— coarsely chopped
—–DRESSING—–
1 large Garlic clove — finely chopped
1/2 teaspoon Salt
1/8 teaspoon Freshly ground pepper
2 tablespoons Lemon juice
3 tablespoons Wine vinegar
1/2 cup Olive oil
1/2 teaspoon Ground cumin

*Pick the green tomatoes just before they begin to ripen red.

Cube green and red tomatoes. Cut onion into thin slices and separate into
rings. Combine tomatoes and onions in a salad bowl with the chopped basil.

Combine the dressing ingredients, mixing well. Add dressing to salad and
toss.
Let set about 30 minutes to blend flavors. Delicious with BBQ!
Yield: 4 to 6 servings.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 46. Posted by Cathy Harned.

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Adobe Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Chocolate wafer cookies
Crumbled
1/4 cup Butter
1 teaspoon Amaretto
1 pint Vanilla ice cream — softened
1 pint Coffee ice cream — softened
2 ounces Semi sweet chocolate — grated

In a medium bowl, place the cookie crumbs, melted butter and
Amaretto. Mix the ingredients together.Press mixture into a
buttered pie pan to form a pie shell. Preheat oven to 350
deg. Bake the pie crust for 6-8 min. Let cool and then
freeze for 15 min. Spread the vanilla ice cream evenly over
the bottom of crust and freeze for 15 min. or until ice
cream is firm.Spread the coffee ice cream evenly on top of
the vanilla ice cream. Sprinkle chocolate shavings over the
top and freeze.
Recipe from “Simply Simpatico” by the Junior League of
Albuquerque

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Title: Baked Apples with Raisins
Categories: Fruits, Desserts, Diabetic, Low-fat/cal
Yield: 2 servings

2 Apples 1 tb Raisins
Orange juice Pinch ground cinnamon

Peel and core the apples. Coat with the orange juice on the outer
surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in
Pyrex baking cups. Bake in a 350 F oven 25 to 30 minutes or until
fork pierces surface easily. Serve warm or cold.

1 apple – 74 calories, 1 1/2 fruit exchange 19 grams carbohydrate, 0
protein, 0 fat, 0 sodium, 105 potassium, 0 cholesterol

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

My note: Apples may be baked in the microwave until soft.

MMMMM

Homemade Slice Bake Oatmeal Cookies

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 cups granulated sugar
2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups unbleached flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup chopped nuts
1 cup raisins — or up to 2 cups

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a large bowl, cream butter or margarine with the granulated and brown su
gars until smooth. Beat in vanilla extract and eggs until light and fluffy
. In a medium bowl, combine flour, oats, salt and baking soda and baking
powder. Stir flour mixture into egg and butter mixture; blend well. Stir
in raisins and nuts until distributed evenly.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
well in a piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of oatmeal cookie dough. Prehe
at oven to 350°. Cut the dough into 1/4″ thick slices. Arrange cut piec
es on lightly greased cookie sheets, placing about 1″ apart. Bake for abo
ut 10-12 minutes, or until the centers are slightly set and the edges are l
ightly browned. Remove from oven; cool for 2 minutes on the baking sheet b
efore removing to wire racks to cool completely. Makes about 3 dozen cooki
es.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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NOTES : Chocolate chips can be added to this dough, either in addition to o
r in place of the raisins.