Fish Batter

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mix Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
3 pounds Fish fillets
2 cups All-purpose flour
3 cups Pancake mix
3 cups Club soda
1 tablespoon Onion powder
1 tablespoon Seasoned salt

Dip moistened fish pieces evenly but lightly in the flour. Dust off any
excess flour and allow pieces to air dry on eaxed paper, about 5
minutes. Whip the pancake mix with the club soda to the consistency of
buttermilk- pourable, but not too thin and not too thick. beat in the
onion powder and seasoned salt. Dip floured fillets into batter and
drop into 425~ oil in heavy saucepan using meat thermometer. Brown
about 4 minutes per side. Arrange on cookie sheet in 325~ oven until
all pieces have been fired.

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Honey Granola Bars

Recipe By : Secrets of Fat-Free Baking, Sandra Woodruff, RD
Serving Size : 12 Preparation Time :0:00
Categories : Camping, Backpack, Trail Food Cookies Bars
Grains Cereals Snacks
Vegan Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups quick-cooking oats
1/4 cup whole wheat flour
1/4 cup toasted wheat germ
1/4 cup honey — Plus
2 tablespoons honey
1/3 cup raisins
– or chopped dried apricots

Combine the oats, flour, wheat germ, and cinnamon, and stir to mix well.
Add the honey, and stir until the mixture is moist and crumbly. Fold in
the raisins or apricots.

Coat an 8″ square pan with nonstick cooking spray. pat the mixture into
the pan, and bake at 300 for 18-20 minutes, or until lightly browned.

Cool to room temperature, cut into bars, and serve.

Amount Per Serving
Calories 100 Calories from Fat 7
Percent Total Calories From:
Fat 7% Protein 10% Carb. 83%

>From: DaStanfill@aol.com

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New England Fish Chowder (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or oil
1 large onion — finely chopped
3 stalks celery — finely chopped
1 pound potatoes, peeled — cut in 1/2″ cubes
1 pound firm-fleshed white fish fillets (like cod) — cut in 1 1
/2″ chunks
2 cups fish stock
or
clam juice
1 cup cold water
1 bay leaf
1/2 teaspoon dried thyme
1 cup milk (up to 1 1/2) — * see note
1 cup fresh or frozen corn kernels — thawed
salt — to taste
white or black pepper — to taste

Optional Garnish:
butter — cut into pats

serves 4

*Make it as rich as you like by stirring in either milk, half and half, or heav
y cream at the end. You can also gild the lily by floating a pat of butter on
top of each portion.

Heat the butter in the cooker. Saute the onions until soft, about 2 to 3 minut
es. Toss in the celery, carrot, and potatoes, and saute an additional minute.
Add the fish chunks, stock (watch for sputtering oil), water, bay leaf, and th
yme.

Lock the lid in place and over high heat bring to high pressure. Adjust the he
at to maintain high pressure and cook for 4 minutes. Reduce the pressure with
a quick release method. Remove the lid, tilting it away from you to allow any
excess steam to escape.

Remove the bay leaf and stir in the milk, corn, parsley, and slat and pepper to
taste. Simmer until the corn is cooked and the chowder is hot. Transfer to a
serving tureen or individual bowls and top with additional butter, if desired.

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Mango Buttermilk Soup (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6696
Serving Size : 4 Preparation Time :0:00
Categories : Soup-ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds — peeled and pitted
–or 2 large ripe mangoes
2 cups chilled buttermilk
1/2 teaspoon grated orange rind
salt and freshly ground black pepper
1 cup orange juice
2 tablespoons sliced scallion for garnish
1/2 cup sour cream

Set aside some of the mango so you have about 1/2 cup diced and reserved
for garnish.

Roughly chop the remaining mango and puree it in a food processor with the
buttermilk, orange rind, and juice. Season to taste with salt and pepper.

Cover and chill overnight. Adjust the seasoning before serving. Garnish
with reserved diced mango, scallion and a dollop of sour cream centered in
the middle.

Yield: 4 servings

Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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Title: RED MEATS MARINADE*
Categories: Sauces, Meats
Yield: 12 servings

1/2 c Peanut oil
1/2 c Olive oil
1 tb White pepper ground
1 tb Black peppercorns crushed
1 ts Oregano crushed
2 Garlic cloves minced
1 ts Salt
1/2 c Chianti
1/2 c Soy sauce
1/2 c Cider vinegar
4 tb Honey
1 tb Chili powder

Mix well. Pour over meat cover and refrigerate
for 6-24 hours. Use as a basting sauce also.
Origin: the ktichen of Don Houston

—–

EASY HERB VINEGARS

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

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

To make an herb vinegar, put rinsed and dried herbs and any spices into a
sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to
within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3
weeks to steep. The vinegar has a shelf life of at least 1 year.

With red wine vinegar, use:
4 sprigs fresh curly-leaf parsley
2 Tbsp black peppercorns

or

2 sprigs fresh flat-leaf parsley
2 sprigs fresh basil

With white wine vinegar, use:
4 sprigs fresh tarragon

or

4 sprigs fresh rosemary

With rice wine vinegar, use:
4 sprigs fresh cilantro
2 Tbsp dried star anise

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Tender Flaky Biscuits

Recipe By : Woman’s Day 10-8-96
Serving Size : 16 Preparation Time :0:20
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c plus 2 tbsp cake flour
2 tsp baking powder
1/4 tsp EACH baking soda and salt
1/2 stick cold margarine (not spread) — cut in small cubes
3/4 c buttermilk

Heat oven to 450. Have a baking sheet ready.

In a medium bowl, mix flour, baking powder, baking soda and salt. Cut in
margarine with pastry blended, or work in with fingertips until lumps are no
larger than small peas. Stir in buttermilk with a fork until mixture clumps
together. Press dough into a ball.

On a lightly floured surface with a lightly floured rolling pin, roll dough
into a 10×6-inch rectangle. With the long edge facing you, fold in both short
ends so they meet in center. Fold dough in half (as if you were closing a
book), forming a packet 4 layers thick. Roll dough into a 6-inch square.

With a floured knife, cut dough into 16 squares, using a straight downward
motion with each cut (don’t saw dough). Place biscuits 1 1/2 inches apart on
ungreased baking sheet.

Bake 10-12 minutes until biscuits are lightly browned. Removed to a wire rack
to cool.

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Title: Soft Pineapple Cookies
Categories: Cookies
Yield: 3 Dozen

2 c Sugar
1 c Shortening ( Crisco )
4 Eggs
1 ts Vanilla extract
Or
1 ts Coconut extract
1 c Crushed pineapple well
Drained
4 1/2 c Flour
2 ts Baking soda
1/2 ts Salt
1/2 c Finely chopped nuts
Or
1/2 c Shredded coconut

Cream sugar and shortening. Add eggs one at a time to
blend. Add drained pineapple and nuts. combine dry
ingredients and add to creamed mixture. blend into a
stiff mixture. Drop by tbs. on a lightly greased
cookie sheet a few inches apart. Bake 350 about 15
minutes or until browned at edges and appears set.
Remove to racks to cool. Makes 3 to 4 dozen Note: for
those of you who don’t know what Crisco is: its a
white solid vegetable fat with a creamy texture. when
melted its used to fry things or left as is, its used
for baking purposes.

—–

1 package (1 pound) Creamette Fettuccini, uncooked
1/4 cup olive or vegetable oil
3 whole boneless skinless chicken breasts, cut into strips
(about 18 oz)
2 large red bell peppers, cut into strips
2 large yellow bell peppers, cut into strips
1 medium green bell pepper, cut into strips
1 medium onion, cut into chunks
2 cups sliced fresh mushrooms
1 teaspoon any salt-free herb seasoning
(I really like the Mrs. Dash garlic and herb)
2 tablespoons grated parmesan cheese
Prepare Creamette fettuccini as package directs; drain. In large
skillet, heat oil; add chicken, peppers, onion, mushrooms and
seasoning. Cook and stir over medium heat until chicken is cooked
through, 8 to 10 minutes. Add hot cooked fettuccini and parmesan
cheese; toss to coat. Serve immediately. Refrigerate leftovers.
Calories 264
Fat 7g
Sodium 33mg
Cholesterol 36mg

Banana Meringue Delight

Recipe By : Fat Free Ultra Lowfat Recipes – Doris Cross
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
MERINGUE CRUST

3 Egg Whites
2 Tablespoons Sugar
1/4 tsp Vanilla
Dash Salt
1/8 tsp Cream of Tartar

FILLING

2 Ounces Vanilla Pudding — Instant
3 Cups Skim Milk
2 Large Bananas

TOPPING

8 Graham Cracker Squares — Ground

Preheat oven: 300°

In large bowl, beat egg whites until slightly stiff. Gradually add
sugar and cream of tartar and continue to beat. Add vanilla and salt and
continue beating until whites stand in stiff peaks. Spray 9″ x 9″ glass
baking dish with non-stick cooking spray. spread meringue over entire
bottom and sides of dish to form a crust. Bake in 300 degree oven for 45
minutes. Remove and cool.

After crust has cooled, prepare pudding mix according to package
directions and fold in sliced bananas. Pour pudding mixture into crust
and sprinkle ground graham crackers on top. Chill and serve.

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