Green and Red Tomato Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Harned 1994 Herb/Spice
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large Green tomatoes*
3 large Red-ripe tomatoes
1 medium Red onion
3 tablespoons Fresh basil
— coarsely chopped
—–DRESSING—–
1 large Garlic clove — finely chopped
1/2 teaspoon Salt
1/8 teaspoon Freshly ground pepper
2 tablespoons Lemon juice
3 tablespoons Wine vinegar
1/2 cup Olive oil
1/2 teaspoon Ground cumin

*Pick the green tomatoes just before they begin to ripen red.

Cube green and red tomatoes. Cut onion into thin slices and separate into
rings. Combine tomatoes and onions in a salad bowl with the chopped basil.

Combine the dressing ingredients, mixing well. Add dressing to salad and
toss.
Let set about 30 minutes to blend flavors. Delicious with BBQ!
Yield: 4 to 6 servings.

From 1993 “Shepherd’s Garden Seeds Catalog,” pg. 46. Posted by Cathy Harned.

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Adobe Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Chocolate wafer cookies
Crumbled
1/4 cup Butter
1 teaspoon Amaretto
1 pint Vanilla ice cream — softened
1 pint Coffee ice cream — softened
2 ounces Semi sweet chocolate — grated

In a medium bowl, place the cookie crumbs, melted butter and
Amaretto. Mix the ingredients together.Press mixture into a
buttered pie pan to form a pie shell. Preheat oven to 350
deg. Bake the pie crust for 6-8 min. Let cool and then
freeze for 15 min. Spread the vanilla ice cream evenly over
the bottom of crust and freeze for 15 min. or until ice
cream is firm.Spread the coffee ice cream evenly on top of
the vanilla ice cream. Sprinkle chocolate shavings over the
top and freeze.
Recipe from “Simply Simpatico” by the Junior League of
Albuquerque

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Title: Baked Apples with Raisins
Categories: Fruits, Desserts, Diabetic, Low-fat/cal
Yield: 2 servings

2 Apples 1 tb Raisins
Orange juice Pinch ground cinnamon

Peel and core the apples. Coat with the orange juice on the outer
surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in
Pyrex baking cups. Bake in a 350 F oven 25 to 30 minutes or until
fork pierces surface easily. Serve warm or cold.

1 apple – 74 calories, 1 1/2 fruit exchange 19 grams carbohydrate, 0
protein, 0 fat, 0 sodium, 105 potassium, 0 cholesterol

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

My note: Apples may be baked in the microwave until soft.

MMMMM

Homemade Slice Bake Oatmeal Cookies

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 cups granulated sugar
2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups unbleached flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup chopped nuts
1 cup raisins — or up to 2 cups

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a large bowl, cream butter or margarine with the granulated and brown su
gars until smooth. Beat in vanilla extract and eggs until light and fluffy
. In a medium bowl, combine flour, oats, salt and baking soda and baking
powder. Stir flour mixture into egg and butter mixture; blend well. Stir
in raisins and nuts until distributed evenly.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
well in a piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of oatmeal cookie dough. Prehe
at oven to 350°. Cut the dough into 1/4″ thick slices. Arrange cut piec
es on lightly greased cookie sheets, placing about 1″ apart. Bake for abo
ut 10-12 minutes, or until the centers are slightly set and the edges are l
ightly browned. Remove from oven; cool for 2 minutes on the baking sheet b
efore removing to wire racks to cool completely. Makes about 3 dozen cooki
es.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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NOTES : Chocolate chips can be added to this dough, either in addition to o
r in place of the raisins.

Title: Caribbean Turkey
Categories: Poultry
Yield: 6 servings

1 pk Butterball turkey breast
Tenderloins
2 T Peach preserves
4 Green onions
4 Garlic cloves
1 t Bottled hot pepper sauce
1/4 t Black pepper
1 t Salt
2 T Lime juice
1 t Shredded lime peel
1 t Soy sauce

Directions:
In food processor or blender, puree preserves, onion, garlic, hot
sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread
tenderloins with the puree and place on broiler pan sprayed with
nonstick cooking spray. Broil 6 minutes. Turn over; brush with puree
and broil for another 5 -5 minutes until tenderloin reaches 170
degrees on meat thermometer. To outdooor grill; spray unheated grill
rack with nonstick cooking spray; cook tenderloins on rack over
medium hot coals for about 20 minutes, until no longer pink; turn
once or twice to prevent burning.

source Food Marketing Support Services,
butterball
submitted by marina

MMMMM

Norwegian Blueberry Soup

Recipe By : Lei Gui, Bronx, NY (via r.f.r)
Serving Size : 6 Preparation Time :1:00
Categories : Ethnic (Misc.) Fruit
Soups (Cold)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 envelope unflavored gelatin
1/4 cup cold water
4 cups fresh orange juice
3 tablespoons fresh lemon juice
1/4 cup sugar
2 cups fresh blueberries — washed
fresh mint — for garnish

Soften gelatin in cold water in a custard cup. Place in a pan of hot (not
boiling) water until melted and ready to use. Combine juices and sugar with
melted gelatin. Stir until sugar and gelatin are dissolved. Chill until
mixture begins to thicken. Fold blueberries into mixture. Chill until
ready to serve. Spoon into chilled bouillon cups; garnish with fresh mint.

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MOM’S WALDORF SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Apples, chopped
Celery, diced
2 c Nuts (or less), chopped
Raisins (and/or grapes)
Mayonnaise
Honey
ds Nutmeg
ds Salt

Combine apples with a sprinkle of nutmeg and salt, grapes /or raisins,
celery, pecans/walnuts, mayonnaise and a spoonful of honey.

Notes: Brian likes to add 3-4 bananas (sliced), but he doesn’t like the
celery. Mom says the bananas means it isn’t Waldorf salad anymore!
:-0

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Almost Snickers

Recipe By : Mary Ann Housman (WW leader)
Serving Size : 8 Preparation Time :0:00
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Low fat ice cream — softened
1 cup Low fat Cool Whip
1/4 cup Crunchy peanut butter
1 package Sugar free Chocolate pudding
3 ounces Grape Nut cereal

Mix together ice cream, Cool Whip, peanut butter and pudding.
Fold in Grape Nuts.
Spread in 8×8 inch pan and freeze.

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Nutr. Assoc. : 745 2861 0 0 658

Title: PORK SPARERIBS IN BLACK BEAN SAUCE/SEE JUP PA
Categories: Chinese, Pork
Yield: 6 servings

2 lb Pork Ribs
2 qt Water
2 tb Salty black beans
2 tb Oil
1 Clove garlic, crushed
1 Green onion, chopped
2 1/2 c Chicken stock
1/2 ts Salt
1 ts Sugar
1 tb Thin soy sauce
1 tb Oyster sauce
2 tb Cornstarch
4 tb Cold water

1. Have the butcher cut the spareribs into strips 1
1/2″ wide and you cut the bones apart and trim off the
fat.

2. Bring 2 quarts of water to a boil, and parboil the
meat for 3 minutes; drain well.

3. Wash black beans thoroughly two times; drain, and
then crush beans with the handle of your cleaver or
chop very fine with a sharp knife.

4. Heat wok, add oil, garlic and spareribs. Stir-fry
for 5 minutes.

5. Add black bean mixture and all remaining
ingredients except the cornstarch and 4 tablespoons
cold water. Bring to a fast boil and then turn to
medium heat, cover, and cook for 40 minutes.

6. Make a thickening with cornstarch and 4 tablespoons
cold water and add to the sparerib mixture. Bring to
a boil again, and serve.

NOTE: Pork spareribs with black bean sauce will still
taste delicious the second or third day. Reheat for 7
minutes before serving. Serve over rice as a plate
dinner, accompanied by a condiment prepared with
Chinese Hot Mustard. Hot mustard requires 2 tsp. dry
mustard to 2 t. cold water.

SOURCE: Chopsticks, Clever and Wok.

—–

DELI-STYLE PASTA SALAD

Recipe By : , June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Salads Salad Dressing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 ounces tricolor spiral pasta
6 ounces hard salami — thinly sliced
6 ounces provolone cheese — cubed
2 1/4 ounces ripe olives — sliced and drained
1 small red onion — thinly sliced
1 small zucchini, halved thinly sliced
1/2 cup green bell pepper — chopped
1/2 cup sweet red bell pepper — chopped
1/4 cup fresh parsley — minced
1/4 cup Parmesan cheese — grated
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic — minced
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper
2 medium tomatoes — cut into wedges

Cook the pasta according to package directions; rinse in cold water and
drain. Place in a large bowl; add the next nine ingredients. In a jar with
tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano,
salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill
for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

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NOTES : “Pasta provides a base for this tongue-tingling make-ahead salad. It
has lots of fresh and satisfying ingredients topped with a flavorful
dressing. It’s terrific to serve to company or take to a potluck.”
Submitted by Joyce McLennan, Algonac, Michigan.