Title: Jager-Eintopf (Hunter’s Stew)
Categories: German, Soups/stews, Ground beef, Beef
Yield: 4 servings

1 1/2 c Onions; Minced 1 ts Salt
1/4 lb Mushrooms; Sliced 1/2 ts Pepper
2 tb Vegetable Oil 3 ea Potatoes; Medium
1 lb Ground Beef; Coarse Grind * 3 tb Butter
1 c Beef Broth 2 ea Eggs; Large
5/8 ts Nutmeg 4 ea Apples; Tart
1/2 ts Worcestershire Sauce 1/2 c Bread Crumbs; Fine, Dry

* Ground beef should only be ground once and be the leanest you can get.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a frypan saute onions and mushrooms in vegetable oil until soft. Add
ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a
simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t
pepper. Peel the potatoes and boil them in salted water until tender,
about 30 minutes. Drain and put through a food mill or grinder. Beat in
2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat
in eggs and remaining nutmeg. Peel, core, and slice apples. Layer
mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on
bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples.
Continue with layers, ending with a layer of potatoes. Sprinkle the top
with bread crumbs, and dot with remaining butter. Bake at 375 degrees F.
for 45 minutes and then at 400 degrees F. for 10 minutes more.

—–

Title: Chocolate Marshmallow Nut Squares
Categories: Diabetic, Candies, Allergy, Beans
Yield: 24 servings

1 c Semisweet chocolate chips 1/2 ts Ground cinnamon
1/3 c Smooth GF peanut butter 1 1/2 c Mini GF marshmallows
2 tb Corn syrup 1/4 c Chopped nuts
1 1/2 c Cooked red kidney beans

Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line
pan with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat,
stirring until smooth. (Or microwave at medium about 2 1/2 minutes
until mixture can be stirred smooth.) Stir in corn syrup. Remove
from heat. Cool 5 minutes.

In food processor, puree beans and cinnamon. Stir into chocolate
mixture until well blended. Stir in marshmallows and walnuts until
coated. Cut large marshmallows with wet scissors if minis are not
available.

Press evenly into prepared pan. Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before
serving. Cut into 24 squares.

1 square = 94 calories, 1 fruit veg. choice, 1 fats oils choice 5
grams total fat, 1 gram saturated fat, 0 cholesterol, 2 grams
protein, 11 grams carbohydrate, 21 mg sodium, 103 mg potassium

Adapted from Full of Beans by V. Currie Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94

MMMMM

ORIENTAL VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice wine vinegar
6 black whole peppercorns
1 chunk peeled fresh ginger (about 1 1/2 x 3/4 x
3/8 inch)
1 thin 1-inch strip lemon zest
1 14- to 15- inch stalk lemon grass

Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry
16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and
cut it in half crosswise. Add the lemon grass to the bottle. Seal with a
cork and steep for 1 week. The vinegar should be ready to use immediately
after steeping, with a shelf life of at least 1 year.

YIELD: 2 cups

– – – – – – – – – – – – – – – – – –

Title: SUGAR-FREE APPLE PIE
Categories: Diabetic, Pies, Desserts
Yield: 6 – 8 folks

6 oz (1 cn) frozen apple juice
-unsweetened concentrate
2 tb Rounded all purpose flour;
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9″ double-crust pie shell
-unbaked

In a small saucepan, combine the frozen apple juice,
flour, cinnamon and salt. Stir constantly over medium
heat until the mixture is thick and bubbly, 3 to 5
minutes. Peel and slice the apples and stir them into
the apple juice mixture. Pour the mixture into the
unbaked pie shell and dot with butter. Position the
top crust over the filling, cutting slits for the
steam to escape. Trim and seal the edges. Brush the
top very lightly with water and sprinkle with nutmeg
if desired. Bake at 450 degrees for 15 minutes. Reduce
heat to 350 degrees and bake for 30 minutes more.

Serves 6-8
Source: The Kansas Cookbook – Recipes from the
Heartland

From The Cookie Lady’s Files
Reformated 4 you and yours via Nancy O’Brion and her

—–

“Philly-Style” White Pizza

Recipe By :=20
Serving Size : 15 Preparation Time :0:00
Categories : Main Dish Pies
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med. Onion, sliced
1 Med. Green pepper, sliced
8 oz Mushrooms, sliced
8 oz Roast beef, shaved
3 tb Worchestershire sauce
3/4 ts Garlic powder
1/4 ts Pepper
1 Loaf frozen white bread
– dough, thawed
3 tb Olive oil
1 ts Crushed garlic
4 c Asst. shredded cheeses
/4 c Parmesan cheese, grated

Saute vegetables in 1 tb. olive oil until limp; add roast beef. Saute =
for three more minutes. Add Worchestershire sauce and seasonings; cook =
2-3 minutes more and remove from heat. Set aside. Dust work surface=
with flour and roll out bread dough to fit a 10″ x 15″ cookie sheet. =
Grease cookie sheet; fit dough into pan, making a rim of dough around=
edges of pan. Brush with remaining 2 tb. olive oil and spread crushed=
garlic over entire surface of dough. Top with a light layer of shredded=
cheese, then meat/vegetable mixture, distributing evenly. Top with=
remaining shredded cheese, then Parmesan. Bake at 400 degrees F. for=
20-25 minutes or until cheese is melted and bubbly. Let sit 5 minutes=
before cutting and serving. =20

– – – – – – – – – – – – – – – – – -=20

Arugula, Red Onion And Shaved Parmesan Salad

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dressing:
1 tablespoon fresh lemon juice
1 teaspoon dijon-style mustard
salt and freshly ground black pepper
4 tablespoons olive oil
5 cups arugula leaves — trimmed, washed,
— dried and chilled
1 small red onion — peeled, cut into
— very thin rings
— and soaked in ice
— water
for 15 minutes
1/2 cup shaved parmesan

In a large bowl whisk together the lemon juice and mustard, seasoning
with salt and pepper to taste. Drain the red onion and pat dry. Just
prior to serving the salad, add the arugula and red onion to the
dressing and toss to coat. Taste and adjust seasoning with additional
lemon juice, salt and pepper if necessary. Sprinkle the salad with the
shaved Parmesan and serve immediately.

Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: Spiced Potpourri for the Holidays
Categories: Crafts, Non-food, Christmas, Holidays
Yield: 6 servings

4 Oranges
4 Lemons
1/2 c Whole cloves
1/2 c Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 oz Decorated jelly jars with
-bands lids

using a vegetable peeler, peel fruit carefully, removing only the
peel, not any of the white pith. cut or tear into one inch pieces.

spread peel on paper towel lined pan. place in preheated oven to
175, or set oven to WARM. dry in oven for 1 1/2 hours, tossing
occasionally. Peels should be leathery and/or slightly crunchy.
spread peels on dry paper towels and let air dry for 24 hours.

combine with remaining ingredients. fill jars with mixture, place
lids on and screw bands on tightly. yield: 3 or 4 half pint jars.

to use: remove lid and leave band on for decoration to fragrance a
room. OR put one Tblsp into a jar and fill jar with boiling water to
release fragrance.

MMMMM

BROILED POTATO SKINS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Potatoes — lg
2 teaspoons Margarine — or
2 teaspoons Butter — sofftened
1 cup Cheese Montery Jack — with Jalapeno Pepper
4 Bacon slices — crisp crumbled

Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F oven
until tender, about 1 hour. Cool slightly Cut each potatoe lengthwise into
halves, scoop out insides, leaving a 3/8 inch shell. Spread inside of shells
with margarine or butter, sprinkle with salt. Cut each potatoe into six
pieces,
sprinkle with cheese and bacon.
Set oven control to broil or 550F. Broil potatoe pieces about 5 inches from
heat until cheese is melted, about 2 minutes.
Makes 48 appetizers.

– – – – – – – – – – – – – – – – – –

Title: Bell Pepper Curry
Categories: Veg-cook, August
Yield: 1 servings

3 4 peppers, diced
3 4 Tbsp chick-pea flour
1 2 Tbsp oil ( i prefer peanut
Oil)
1 pn Turmeric
1 2 tsp chilli powder (to
Taste)
Salt to taste
1 T Cumin seeds
1/2 t Mustard seeds
x Optional – peanuts, chana
Dal, urad dal – this makes
It crunchy
x Optional – a pinch of
Asafoetida)

heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the
seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the
peppers are slightly tender. Add the chickpea flour and mix well. Saute
till the flour makes a nice golden brown crust.

Serve hot with dal and rice.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj Ganesan)). rfvc
Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

—–

Title: Double Chocolate Oatmeal Cookie
Categories: Cookies
Yield: 60 servings

1 1/2 c Sugar
1 c Margarine; softened
1 Egg
1/4 c Water
1 ts Vanilla
1 1/4 c All-purpose flour
1/3 c Cocoa
1/2 ts Baking soda
1/2 ts Salt
3 c Quick-cooking oats
6 oz Semisweet chocolate chips

Recipe by: Betty Crocker
Heat oven to 350 degreeF. Mix sugar, margarine, egg, water and vanilla.
Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2
inches apart onto ungreased cookie sheet. Bake until almost no indentation
remains when touched, 10 to 12 minutes. Immediately remove from cookie
sheet. About 5 1/2 dozen cookies.

—–