Macadamia,Raspberry,White Chocolate Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup Butter
1/3 cup Brown sugar — packed
1/3 cup Sugar
1 Egg
1 teaspoon Vanilla
1 1/2 cups Flour
1 teaspoon Baking soda
8 ounces White chocolate chips — or chopped white cho
1 cup Macadamia nuts — chopped

DESCRIPTION: These tasty drop cookies are a jumble of macadamias, white
chocolate and raspberry jam.

Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry
jam. Mix well. Mix together flour and baking soda. Gradually add flour
mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto
lightly greased cookie sheets, about 2″ apart. Bake at 350 degrees for 8-10
minutes. Don’t overbake. Cool on racks. Posted by Bettie cooper 1-93.
TERRY’S NOTES: These freeze well. Freeze on sheets until solid then transfer
to zip-lock bags. I’ve made with semisweet chocolate chips, and, though not as
pretty, are just fine!

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SAUSAGE BROCCOLI MINESTRONE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb To 4 tb Olive Oil
1 lb Gourmet Sausage (or Chicken
-Sausage, casing removed)
2 c Onion, coarsely chopped
1 Clove Garlic, minced
8 c Water ( or defatted chicken
-stock)
1 t To 2 ts Salt (optional)
Freshly Ground Pepper
2 To 3 Fresh Basil Leaves
1 pn Dried Hot Pepper Flakes
1 bn Fresh Broccoli, trimmed and
-cut into small pieces
3 c Potatoes, diced
1/2 c Italian Parsley

In a large pot add olive oil and set over medium heat.
Add sausage and onion and saute’ until meat is brown (
about 5 minutes). Add garlic and saute’ 1 minute. Add
water or stock, salt, black pepper, basil, and pepper
flakes. Bring to boil. Cover and simmer about 20
minutes. Add broccoli, potatoes, and parsley and
simmer until potatoes are tender. Serves 8

SOURCE: Yankee Magazine 9/72 SHARED BY: Jim Bodle 9/92

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Title: BRACH’S CHOCO-MINT ICE CREAM **
Categories: Ice cream
Yield: 4 servings

——————————PATTI – VDRJ67A——————————
1 Egg
2 tb Sugar
1 c Whipping cream
3/4 c Milk
1/2 c Brach’s chocolate mints;
– chopped, about 8 mints

In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir
in chocolate covered mints pieces. Freeze according to manufacturer’s
directions. Garnish with additional mints. Makes 1 pint.
NOTE: Good way to serve is to serve in a parfait glass with layers of
chocolate syrup in between ice cream.

—–

RAINBOW STUFFED PEPPERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm (to med.) Bell peppers — (1
-color each: red, green,
-yellow and orange)
1/2 lb Ground turkey
1/3 c Diced red onions
1 cn (16-oz.) ROSARITA no fat
-traditional refried beans
1 cn (8.5-oz.) Whole kernel corn
-drained
3/4 c ROSARITA green tomatillo
-salsa — medium
1/2 c Cooked rice
1/8 c Chopped fresh parsley
1 t Garlic powder
1/4 ts Chili powder
1/4 ts Ground cumin
x Salt, to taste

Cut bell peppers in half from top of stem to bottom;
discard seeds and membranes. In large pot of boiling
water, blanch peppers for 3 minutes; invert to drain.
In medium skillet, brown turkey with onions. Add
remaining ingredients and simmer until mixture is hot
and bubbly. Place peppers in 13 x 9 x 2-inch baking
dish; stuff peppers with bean mixture. Bake, covered,
at 350 degrees F. for 35 to 40 minutes. Serve with
additional salsa. Makes 4 to 8 servings.

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Title: Sloppy Joe Tamales
Categories: Vegetarian, Vegan, Main dishes, Tex-mex
Yield: 9 servings

1 Basic Masa Dough recipe
18 Corn husks or parchment
-papers

————————–FILLING————————–
1 lb Tempeh burgers; prepared;
-crumbled
1 1/2 c Tomato paste
2 ts Vinegar, brown rice
3 ts Tamari
5 ts Canola or safflower oil
3 tb Onion flakes, dried
2 ts Oregano
1 1/2 ts Basil

To make filling: Combine filling ingredients in a
mixing bowl. Stir to combine.

Fill and cook tamales according to “Tamales: Basic
Procedure”.

Per serving (2 tamales): 452 cal; 12 g prot; 277 mg
sod; 78 g carb; 9 g fat; 0 mg chol; 69 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

—–

Title: PERFECT APPLE BUTTER
Categories: Fruits 999
Servings: 1

6 c Sweet apples, peeled, sliced 1 c Apple cider
1 T Ground cinnamon (optional)

Place apples and cider in heavy saucepan over medium heat. Cook, stirring
frequently, until mixture comes to a boil. Lower heat and simmer,
stirring frequently, for about 1 hour, or until apple slices have
disintegrated and butter is thick. Remove from heat. Stir in cinnamon, if
desired. Pour into hot sterilized jars, leaving 1/4 in. headspace. Cap
and process in 10-minute boiling water bath. Makes 4 1/2 pint jars.

—————————————————————————–

Smoked Sausage File Gumbo

Recipe By : Garry Howard
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pounds Smoked Link Sausage — Your Favorite Kind
1 Cup Onions — Finely Chopped
1 Cup Green Bell Peppers — Finely Chopped
1 Cup Celery — Finely Chopped
1/2 Cup All-Purpose Flour
1/2 Cup Vegetable Oil
1 Teaspoon Garlic — Minced
7 Cups Chicken Stock
2 Tablespoons File Powder
Seasoning Mix:
1 Teaspoon Salt
1 Teaspoon Hungarian Paprika
1 Teaspoon White Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
1/2 Teaspoon Dry Mustard
1/2 Teaspoon Black Pepper
1/2 Teaspoon Ground Cumin

This recipe is adapted from several different gumbo recipes. Gumbo is a
kind of stew served over rice. It is thickened with either okra or file
powder (ground leaves of the sassafras tree). In the past, okra gumbo was
made in the summer and file gumbo was made in the winter. Okra was used to
thicken the gumbo in the summer because that was the only time fresh okra
was available. Of course, these days you can get just about anything
anytime of the year. File powder was used in the winter when fresh okra was
unavailable. If you can’t abide the slimy texture of okra then you should
probably omit the file. It doesn’t really add any flavor but thickens the
gumbo with a slimy consistency very similar to okra.

Smoke the sausage in the smoker for about 2 hours. I like to use cherry
wood when smoking sausage. When cooled, slice into 1/4 to 1/2″ thick slices
and set aside.

Put the chicken stock in a large pot and put on the stove to come to a boil
while you are making the roux. Combine the chopped vegetables in a bowl.

Make the roux. In a heavy pan, preferably cast iron, add the vegetable and
heat over high flame. Add the flour and whisk constantly until the roux is
a dark reddish-brown, almost black. Be careful not to let the roux burn.
The best way is to lower the heat and whisk until the roux is the right
shade. This may take 20 minutes or so. If the roux burns you should throw
it out and start over.

When the roux is the right color dump in the chopped vegetables and stir.
Add the seasoning mix. Cook, stirring frequently for about ten minutes.
Spoon the roux mixture into the boiling stock. Add the sausage and minced
garlic. Simmer over low heat for 45 minutes.

Turn off the heat and add the file powder. Serve over plain cooked rice
with some French bread. You can sprinkle additional file powder over the
serving if desired.

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NOTES : Garry Howard, Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website
http://members.aol.com/garhow/cooking

NOODLE-SEAFOOD SOUP *

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Water
1 lb Green cabbage — cored and
-coarsely shredded,
-(4 cups)
1 lg Carrot — shredded
2 pk (3 oz.) chicken or shrimp
-flavor Oriental soup with
-seasoning packets
8 oz Flaked imitation crabmeat
-thawed if frozen
1/2 c Scallions — sliced
1 t Oriental sesame oil
Soy sauce — to taste

Servings: 4 (makes 8 cups) Put water, cabbage, carrot and contents of
seasoning packets in a 3 quart pot. Bring to a boil. Cover, reduce heat and
simmer 5 minutes. Break nookles in half and add to pot with crabmeat and
scallions. Simmer 2 to 3 minnutes until noodles are tender. Remove from
heat and stir in sesame oil. Serve with a crisp cucumber salad. Offer soy
sauce at the table.

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TURKEY-BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Turkey or chicken broth
1 c Diced cooked turkey
1 c Pearl barley
1 Onion, chopped
2 Celery stalks, chopped
3 Carrots, sliced
1 Bay leaf
1 t Dry thyme
1/4 ts Dried marjoram
1/4 ts Ground black pepper
2 tb Chop.fresh parsley (2ts.dry)

Combine all the ingredients in soup pot or slow
cooker. Cook over low heat in the slow cooker for 6
hours or simmer on the stove for 1 hour, or until the
carrots are tender and the barley is soft.

1/6 recipe – 181 calories, 1 lean meat, 1 bread, 2
vegetable exchanges 30 grams carbohydrate, 11 grams
protein, 2 grams fat, 44 mg sodium, 320 mg potassium,
18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman 1986 Shared but not tested by Elizabeth Rodier,
Nov. 93

Long-grain rice has slightly less carbohydrates and
calories per cup than barley if you wish to substitute.

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Mustard-Rosemary Marinade

Recipe By : Jenna
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. Tarragon Vinegar
3 T. Dijon Mustard
1 T. Minced Garlic
1 T. Dried Rosemary — –or–
3 Sprigs Fresh Rosemary
Pepper — to taste
1 T. Olive Oil

Combine all ingredients in a bowl (it has a watery, pasty consistency).
Marinate lamb, chicken, beef or whatever overnight. Then, meat can
be grilled or whatever. I broiled it because it made a “sauce” that I
poured over roasted potatoes

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NOTES : I tried a new marinade last night on some broiled venison steaks but
it can be used on anything. It’s a different, light taste