Title: Easy Toffee Bars
Categories: Candies, Chocolate
Yield: 1 servings

35 Soda crackers with unsalted
-tops
1 c Butter or regular margarine
1 c Brown sugar, packed
6 oz Semisweet chocolate pieces

An absolutely fabulous candy! Tastes and looks like butter crunch.
And it all starts with a little soda cracker. Your friends will never
guess the basic ingredient.

Lightly grease 15x10x1 inch jelly roll pan. Line bottom of pan
evenly with soda crackers. Combine butter and brown sugar in 2 quart
heavy saucepan. Cook over medium heat, stirring constantly, until
mixture comes to a boil. Continue cooking 3 more minutes, stirring
constantly. Pour mixture evenly over crackers. Bake in 375F oven 15
minutes. Remove from oven. Sprinkle with chocolate pieces. let stand
5 minutes. Spread melted chocolate over crackers. While still warm,
cut between crackers making 35 squares. Chill in refrigerator until
set. Makes 35 pieces. Origin: Farm Journal’s Choice Chocolate Recipes
Shared by: Sharon Stevens.

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Beans in Wine

Recipe By : Bean Feast by Valerie Turvey
Serving Size : 1 Preparation Time :0:00
Categories : Entree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c red beans — soaked overnight
1 tbsp sauteeing liquid
2 cloves garlic — chopped
1 red pepper — sliced
1 c red wine
1 tbsp tomato paste
1 bay leaf
salt and pepper — to taste

Cook beans in unsalted water until just tender. Drain. Preheat oven to 350¡F.
Saute onion, garlic and pepper until soft. Add beans, wine, tomato paste, and
bay leaf; season with salt and pepper. Transfer to casserole and bake 45
minutes.

– – – – – – – – – – – – – – – – – –

Per serving: 1136 Calories; 3g Fat (2% calories from fat); 67g Protein; 181g
Carbohydrate; 0mg Cholesterol; 91mg Sodium

DROP BISCUITS (USING BISCUIT MIX)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Biscuit mix (see recipe)
1/3 c Water

8 biscuits 96 calories per biscuit

1. Preheat oven to 425øF (hot).

2. Lightly grease baking sheet.

3. Stir mix and water together. Mix well.

4. Drop dough by tablespoon onto baking sheet to form 8
biscuits.

5. Bake until lightly browned–about 12 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Title: SZECHUAN BEAN CURD (TOFU)
Categories: Diabetic, Tofu, Vegetables, Meats, Main dish
Yield: 4 servings

4 oz 85% lean ground beef
1 c Green onions w/tops chopped
1 Clove garlic minced
3/4 c Chicken broth
2 tb Light soy sauce
1 tb Chili sauce
1 ts Sesame oil
1/4 ts Hot oil*
1/4 ts Red pepper flakes
2 tb Corn starch
2 tb Cold water
1 c Bean curd (tofu) 1/2″ cubes

Place ground beef, green onions, garlic in a
nonstick skillet and cook, stirring quickly, until
beef is browned. Stir in chicken broth, soy sauce,
oils, and red pepper flakes. Mix the cornstarch with
the cold water. Add to the skillet. Cook stirring
continously, until sauce thickens. Gently stir in the
bean curd (tofu). Continue cooking over medium heat
for 3 minutes. * Sesame oil hot oil may be found in
Asian markets and in cooking specialty stores.
Nuitritive values per serving: Carbohydrates 9 gm
Protein 15 gm Fat 7 gm Calories 149 Fiber .9 gm Sodium
518 mg Cholesterol 18 mg Food Exchange per Serving: 2
Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, by-Hess
Middleton, Signet Publishing, ISBN # 0-451-16118-1,
Copyright 1989, USA

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1/4 cup finely chopped onion
4-5 fresh hot red peppers, 4^rlong
1/2 cup lemon juice
3 medium onions, cut into 1/8^r slices
1/8 teaspoon cayenne pepper
1/2 cup white vinegar
salt
freshly ground pepper
lettuce leaves
3 lb. boiling potatoes, peeled halved
1/2 lb. Spanish fresh cheese (feta works!)
1-1/2 cups olive oil + 4 tbsp.
1 lb. sweet potatoes, peeled and cut into 6 slices
black olives (calamata preferred)
2 ears of corn
2 lb. striped bass fillets, cut into 2^r pieces
flour
3 hard-boiled eggs
1 lb. cassava (yucca) root, peeled and cut into 6 slices

In a small bowl, combine the finely chopped onion, lemon juice, cayenne
pepper, and salt and pepper to taste. Add a seeded and finely chopped
fresh hot red or green pepper to the chopped onion mix. Set aside. Cook
the potatoes in salted water until they are tender, but not mushy. Drain
well and mash. Add 1 cup of the olive oil to the onion and lemon juice.
Pour this dressing over the potatoes, mixing thoroughly. Make a mound of
the potatoes in the center of a large round platter and keep warm, not
hot.

Boil the sweet potatoes and cassava in salted water for 20 minutes, or
until tender. Drain and keep warm. Drop the corn into a large saucepan of
boiling salted water and boil for 5 minutes. Cut each ear into 4 or 5
slices and put with the other vegetables.

Season the flour with salt and pepper. Dredge the fish pieces in the
seasoned flour, shaking to remove the excess. In a skillet heat the 4
tablespoons of olive oil and fry the pieces of fish until they are golden
brown on both sides, about 3-4 minutes. Drain on paper towels and keep
warm.

Cut the peppers into 1/8-inch strips and put, with the sliced onions, into
a saucepan of boiling water. Blanch for a few minutes then drain well. Add
the remaining 1/2 cup of olive oil, the vinegar, and salt and pepper to
taste. Bring to a boil over a low heat and cook, covered for 2 or 3
minutes.

Hardboil 3 eggs and cut them in halves lengthwise. Pour the onion and
pepper mixture over the potatoes.

To serve, cut the mound into 3^r squares and place on lettuce leaves on
individual plates. Place a fish fillet, slice of corn, slice of sweet
potato, and a piece of cassava around the potatoes. Place an egg slice, a
black olive, and a slice of cheese on top of the potatoes.

Chutney Stuffed eggs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Hard boiled eggs
3 tb Mayonnaise
1 tb Chutney, drain chop
1 tb Chopped green onion
2 ts Curry powder
1 t Dijon mustard
1/2 ts Salt
1/4 ts Pepper

Halve the eggs lengthwise; scoop yolks into a small
bowl. Mash yolk thouroughly. Stir in remaining
ingredients. Mix well and refill whites. Garnish with
chopped green onion, if you wish. From Family Circle
Magazine 6/8/82

– – – – – – – – – – – – – – – – – –

ALMOND APPLE WHEAT BREAD STUFFING

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Holiday Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Granny smith apples
-chopped
1 1/2 c Sliced almonds
-Blue Diamond Natural
3/4 c Onions, chopped
3/4 c Celery, chopped
4 tb Butter or margarine
1 t Cinnamon
1/2 ts Poultry seasoning
1/4 ts Salt
6 c Whole wheat bread cubes
1 c Raisins
1 Egg — lightly beaten
1/3 c Apple cider or juice
-ÿ TOÿ
1/2 c -cider or juice

Saute apples, almonds, onion, and celery in butter for
5 minutes, stirring frequently. Remove from heat.
Stir in cinnamon, poultry seasoning and salt. Toss
together bread cubes and raisins; add apple mixture.
Stir egg in 1/3 (or 1/2) c apple cider; toss into
bread mixture. Add remaining apple cider if a moister
stuffing is desired. Use to stuff a 15 to 20 lb
turkey, or two large roasting chickens. Spoon any
remaining stuffing into a lightly greased 9×5 loaf
pan. Bake, covered, during the last 30-40 minutes of
roasting.

– – – – – – – – – – – – – – – – – –

Title: TURKEY PATTIES IN MUSHROOM WINE SAUCE
Categories: Diabetic, Poultry, Main dish, Vegetables
Yield: 1 servings

1/2 lb Fresh mushrooms, sliced
1/2 c Chopped onion
2 ts Margarine
1 lb Ground turkey
1 Egg
1/2 ts Salt
1 ts Italian herb blend
1/2 c Dry red wine
1/4 ts Cracked pepper

Saute half the mushrooms and the chopped onion in
margarine in a large frying pan. Combine sauteed
vegetables with turkey, egg, salt, and herbs. Shape
turkey mixture into 4 patties. Broil 3-5 minutes on
each side until cooked through. While patties are
cooking, add remaining mushrooms, wine, and pepper to
frying pan. Simmer gently and serve sauce over
patties. 4 Servings
1 Serving: 1 Patty
with Sauce Nutritive values per serving: 3 gm.
carbohydrates; 23 gm. protein; 13 gm. fat; 0.5 gm.
fiber; 359 mg. sodium; 89 mg. cholesterol Food
Exchanges per serving: 3 1/2 Lean Meat Exchanges
Low-sodium diets: Omit salt. Use unsalted margarine.
Note: If you have a high cholesterol count, substitute
EggBeaters for the egg.

From: Fred Mueller Date: 08-21-93

—–

Title: APPLE MERINGUE – Loreli
Categories: Desserts, Apples
Yield: 6 servings

MMMMM——————–LORELI AGUDA WSKD49A————————-
6 md Tart apples,peeled and cored
1/4 c Butter, melted
1/3 c White seedless raisins,
-plumped
2/3 c Sugar
2 tb Fresh lemon juice
3 Egg whites
1/2 ts Salt

Slice apples about 1/4 inch thick. Place in a well buttered baking
dish. Pour melted butter over apples. Sprinkle with raisins, lemon
juice and 1/2 of the sugar. Cover with aluminum foil and bake at 350
for about 20 minutes, or until apples are tender. Beat egg whites
with salt until stiff. Gradually add the remaining sugar to make a
stiff meringue. Spread meringue over apples to the edge of dish. Bake
an additional 10 minutes, or until meringue is brown. Serve warm.
Cream may be added if desired.

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Title: Jamaican oxtail stew
Categories: Jamaican, Soups/stews, Beef
Yield: 4 Servings

1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and dic
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb Freshly ground allspice; or
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Recipe by: Jeff Smith
Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough
water so it just covers the contents of the pot. Add the allspice,
salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1
1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a
thicker sauce. Be careful the pot does not dry out. Season with
salt, pepper and Tabasco sauce. This recipe serves 4 to 5.

Comments: I first tasted this dish in Kingston, Jamaica, at a
colorful local restaurant called The Pepperpot. I was really
surprised by the brightness of flavor and for a moment both Craig, my
assistant, and I were stumped. The assertive flavor of allspice was
so obvious that we missed it.
This recipe is close to what is served at this wonderful
restaurant.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991
issue – The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 09-06-1995

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