Title: Fruit Juice Cooler – GBDP78B
Categories: Beverages, Fruits
Yield: 4 servings

2 6 1/2 oz Bottled Water
1 12 oz.Can-Peach Nectar
1/2 c Orange Juice
1/4 c Grapefruit Juice
2 tb Lemon Juice

Combine all ingredients in a large pitcher; mix well. Pour over ice
cubes in Tall Serving Glasses. Serve right away.

68 calories per 1 glass serving.
GBDP78B . Enjoy ,John

MMMMM

1. Pack a frying pan with pancake mix, maple syrup, a spatula and a dressed up
potholder (embroidered with the recipient’s name or “Merry X-Mas”).

2. A promise pack – a year’s worth of special occasion desserts – a
friend of mine did this for me last year. She sent me a card at the
holidays to fill out giving her the dates for everyone’s birthday and
our anniversary and a request for the type of cake preferred. Sure
enough on the specific date a cake was delivered to the house (she’s a
fantastic baker) in just the right flavor.

3. For non-edibles there’s always bread dough ornaments for house and
trees and if anyone in the group has any artistic talents these can be
quite beautiful.

4. Flavored popcorns and snack mixes in pretty tins are always a
favorite, especially if you put a divider in the tin and offer a
variety of three or four different flavors such as cheddar cheese
popcorn, nacho flavor, butter etc. There’s never enough junk food
snacks available at holiday time.

Title: WILD RICE AMADINE
Categories: Brisket, Beef, Meats, Vegetables
Yield: 8 servings

2 tb Slivered almonds
1 1/2 tb Chopped Green Pepper
1 tb Chopped Onion
1 tb Chopped Chives
1/3 c Margarine
2 2/3 c Hot Water
1 ts Instant Beef Bouillon
4 1/2 oz (2 Pks) 5-minute Wild Rice

Cook almonds, green pepper, onion and chives in melted margarine in heavy
2-quart frying-pan, until almonds begin to brown. (Do not over brown.)
Add hot water and instant bouillon, stirring to combine. Add rice, bring
to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5
minutes. Drain any excess liquid from rice.

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NORTH MEXICAN GUACAMOLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TASTE, TVFN—–
2 lg Ripe Haas avocados
1 cl Garlic, smashed but whole
1/4 Lime
2 tb Lime juice, additional
1/2 c Cilantro, firmly packed w/
-stems
1 t Fresh jalepeno, minced
1 tb Onion, minced
1/2 c Tomatillos, coarsely chpd
Salt and pepper
—–TOMATILLO SAUCE—–
1 lb Tomatillo
1/2 lb Red tomatoes, to 1 lb
2 Jalepenos, seeded, pith,
-ribs removed
1/2 ts Cumin, guessed
Cilantro, garnish

This cannot be made any earlier than 1 hr before
serving. Halve avocado and leave in shell. Score
horizontally and vertically, leaving in shell. Use the
lime and rub surface of avocado then rub surface with
the garlic. Using fingers, push pulp into a bowl. In
sm processor, combine 2T lime juice, cilantro with
stems, jalepenos, and onion. Puree. Add to avocado
chunks; toss gently with spatula. Mix in tomatillos;
season at the last minute with salt and pepper.
Tomatillo Sauce: Puree all. To serve, place guacamole
in center of sm plate and spoon sauce around it.
Tomato should be just enough to give it a suggestion
of red color.

– – – – – – – – – – – – – – – – – –

Turkey-Chili Soup

Recipe By : Al Yeganeh
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
**FOR TURKEY STOCK**
1 small fresh turkey — (dicard giblets or
— save for
another use)
1 large onion — cut in half
2 carrots — cut into 1″ pieces
2 ribs celery — cut into 1″ pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 cloves garlic
1 tablespoon whole black peppercorns
**FOR SOUP**
3 tablespoons olive oil
2 large red onion — finely diced
8 cloves garlic — minced
1 rib celery — diced
1 large carrots — diced
2 medium potatoes — cooked, peeled, and
— mashed slightly
3 tablespoons chili powder
3 tablespoons chipolte puree*
2 tablespoons ground cumin
1 tablespoon spanish paprika
1/2 teaspoon ground cinnamon
3 cups tomatoes — peeled and diced
3 cups kidney beans — cooked
1 green bell pepper — diced
1/2 red bell pepper — diced
1/2 yellow bell pepper — diced
1/4 cup red wine
1 tablespoon cilantro — chopped
2 cups mustard greens — coarsely chopped
1 cup corn kernels
1 teaspoon wine vinegar
salt
freshly ground black pepper
Tabasco sauce — (optional)
1 tablespoon lemon juice — (optional)
Garnishes: fresh guacamole — low-fat sour
cream mixed with yogurt — chopped
green onion — chopped cilantro,
— grated
cheddar cheese — thinly sliced red
— onion,
chopped hard-cooked eggs

*Note: Dried, roasted chipotle chilies are sold in Hispanic markets and some sp
ecialty stores. To use, soak chilies in water, then puree.

To prepare stock: place all ingredients in stockpot; fill with cold water until
turkey is just covered. Bring to a boil. Reduce heat; simmer, uncovered, for
1 1/2 hours or until turkey is cooked. Remove turkey. When cool enough to ha
ndle, remove meat from bones. Return bones to stockpot. Refrigerate meat. Di
scard skin. Cover stock; simmer for 2 1/2 to 3 hours. Strain; discard solids.
Reserve 6 cups stock and 2 cups finely diced turkey for soup. To prepare sou
p; Heat oil in a soup pot. Add onion and garlic; saute until onions are transl
ucent. Add celery, carrot and potatoes. Cover and cook slowly over medium hea
t for 30 minutes, until the vetgetables are soft but not browned, stirring occa
sionally. Add chili powder, chipotle puree, cumin, paprika and cinnamon. Cook
over low heat for 10 minutes, stirring occasionally. Add tomatoes, resereved
6 cups stock, beans, bell peppers, wine and cilantro; simmer for 35 to 40 minut
es. Add reserved 2 cups turkey, mustard gr!
!
eens, corn and vinegar. Simmer for 15 minutes. Season to taste with salt, pep
per, Tabasco and lemon juice. Serve with 1 or 2 garnishes. Yield 6 to 8 servi
ngs

Per serving: 524 Calories; 10g Fat (16% calories from fat); 27g Protein; 88g Ca
rbohydrate; 0mg Cholesterol; 201mg Sodium

busted by Christopher E. Eaves by Lisa Minor on May 15, 1998.

– – – – – – – – – – – – – – – – – –

NOTES : Al Yeganeh of New York was the inspiration for “The Soup-Nazi” episode.
There he dishes out servings of soup for $6 and up at the International Soup
Kitchen, on West 55th Street. Yeganeh once shared his recipe for turkey chili
on David Letterman’s show. This is a written version, as tweaked and tested by
Food Editor Gillian Duffy of New York Magazine. If desired substitute two who
le chickens for the turkey.

Title: Spicy, Tomato-Based Vegetable Stew
Categories: Stews, Very low fa
Yield: 1 servings

2 onions — chopped
2 cloves garlic
1/2 hot chili pepper
3 lb carrots — in chunks
3 lb turnips — in chunks
3 lb parsnips — in chunks
: (proportio
2 lb mushrooms — quartered
3 pt chicken stock
6 oz tomato paste

Saute the following in ‘enough’ vegetable oil adding
the ingredients in the order specified: 2
onions (chopped) 2+ cloves garlic 1/2 hot
chilli pepper (don’t go overboard!) 3-4 lbs carrots,
turnips, parsnips in chunks (proportion according to
taste) 1-2 lbs mushrooms (quartered) Once the veg are
done, add enough of the following stock to cover them
with a little room to spare: 3 pts chicken/chicken
flavor stock 1 small can of tomato paste Season with
oregano, basil, and whatever you feel like. The
important thing with this recipe is to taste regularly
and go with your gut as to what is best. Serve the
‘sauce’ over a bed of couscous. Note: —– To this
you can add anything from meatballs to spicy sausages
to … nothing. It freezes really well, so I make it
in very large batches.

Recipe By : cammer@cs.uchicago.edu (Daniel
Cammerman)

—–

Title: Mexican Cheese Dip
Categories: Low-cal, Low-fat, Low-sodium, Low-cholest, Mexican
Yield: 6 servings

1 c Plain low-fat yogurt
1/2 c Low-fat cottage cheese
2 T Unsalted margarine
1 Minced garlic clove
2 T Chopped green chilies
1 t Chili powder
1/8 t Ground black pepper

In small bowl, combine all ingredients. Cover and refrigerate about 1
hour. Stir well before serving. Serve with assorted fresh
vegetables.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

75 calories, 4 g protein, 5 g fat, 4 g carbohydrate, 3 mg
cholesterol, 110 mg sodium, 120 mg potassium

FOOD GROUP UNITS:

1/2 Meat and Alternatives: Very Low Fat; 1/2 Fat: Polyunsaturated

From Heart Smart: Low-Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987.

MMMMM

NO-BAKE PEANUT BUTTER-OATMEAL COOKIES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
1/4 c Cocoa
1/2 c Milk
1/4 lb Butter
1 pn Salt
1 t Vanilla
1/2 c Crunchy peanut butter
2 c Rolled oats
1 c Coconut

Combine sugar, cocoa, milk and butter. Boil 1 minute.
Remove from heat; add rest of ingredients. Drop by
spoonfuls on waxed paper.

– – – – – – – – – – – – – – – – – –

COLCANNON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Potatoes, sliced
2 md Parsnips,peeled and sliced
2 md Leeks
1 c Potato or soy milk
1 lb Kale or cabbage
1/2 ts Mace (optional)
2 x Garlic cloves, minced
1 d Salt
1 d Pepper
2 tb Margarine (soy)
1 bn Parsley

Cook the potatoes and parsnips in water until tender.
While these are cooking,chop leeks (greens as well as
whites) and simmer in the milk until soft. Next, cook
the kale or cabbage and have warm and well chopped.
Drain the potatoes, season with mace,garlic, salt and
pepper, and beat well. Add the cooked leeks and milk
(be careful not to break down the leeks too much).
Finally, blend in the kale or cabbage and margarine.
The texture should be that of a smooth-buttery potato
with well distributed pieces of leek and kale. Garnish
with parsley. Colcannon is also made by cooking
layered vegetables, starting with potatoes, in a
slow-cooker during the day. Drain vegetables, blend
with milk and margarine as above and garnish with
parsley.

– – – – – – – – – – – – – – – – – –

Title: TEXICAN CHILI
Categories: Soups, Bar-b-q, Main dish, Vegetables, Meats
Yield: 6 servings

6 sl Bacon; Diced
2 lb Boneless Beef Round; CutInto
1/2-Inch Cubes
30 oz Kidney Beans: Drained, 2 Cn
28 oz Tomatoes; Cut Up, 1 Cn
8 oz Tomato Sauce; 1 Cn
1 c Onion; Finely Chopped
1/2 c Carrots; Thinly Sliced,Pared
1/2 c Green Pepper; Chopped
1/2 c Celery; Chopped
2 tb Fresh Parsley; Minced
2 lg Cloves Garlic; Minced
1 md Bay Leaf
2 tb Chili Powder
1/2 ts Ground Cumin
1/4 ts Pepper

Fry the bacon in a 10-inch skillet, over medium heat,
for 5 minutes or until crisp. Remove and drain the
bacon on paper towels. Brown half of the beef cubes
in the pan drippings for 5 minutes. Place in a 3
1/2-quart slow cooker. Repeat with the remaining beef
cubes. Stir the bacon and remaining ingredients into
the slow cooker. Cover and cook, on the low setting,
for 10 to 12 hours or until the beef is tender.

—–