Title: CROCKPOT STUFFED CABBAGE
Categories: Beef
Yield: 6 servings

24 ea CABBAGE LEAVES
1 c CHOPPED ONIONS
1/2 c MINUTE RICE
1/8 t PEPPER
1/4 t NUTMEG
6 oz CAN TOMATO PASTE
1 lb LEAN GROUND BEEF
2 ea MINCED GARLIC
1/2 t SALT
1/4 t LEAF THYME
1/4 t CINNAMON
3/4 c WATER

WASH CABBAGE LEAVES. BOIL 4 CUPS WATER. TURN HEAT OFF. SOAK LEAVES
IN WATER FOR 5 MINUTES. REMOVE, DRAIN AND COOL. COMBINE REMAINING
INGREDIENT EXCEPT TOMATO PASTE AND WATER. PLACE 2 TBSP OF MIXTURE ON
EACH LEAF AND ROLL FIRMLY. STACK IN CROCKPOT. COMBINE TOMATO PASTE
AND WATER AND POUR OVER STUFFED CABBAGE. COVER AND COOK ON LOW
SETTING FOR 8 TO 10 HOURS.

MMMMM

JAMES BEARDS MOTHERS FRUIT CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
125 g Glace cherries
90 g Glace apricot
250 g Glace pineapple
125 g Mixed peel
300 g Raisins
125 g Sultanas
125 g Currants
1/3 c Brandy
90 g Pecans
1/4 c Flour
90 g Butter
1/2 c Sugar
1/2 c Soft brown sugar
3 lg Eggs
45 g Grated dark chocolate
1 tb Brandy
1/2 c Flour
1/2 ts Cinnamon
1/4 ts Nutmeg
1 pn Ground cloves
1/2 ts Baking powder

Place cherries, apricots, pineapple, peel, raisins, sultanas,
currants in a bowl. Marinate in brandy 2 days stirring occasionaly.
Add nuts and 1/4 cup of flour, stir well. Cream butter with two
sugars add eggs mixing well between each. Add chocolate and brandy.
Sift in flour, cinammon, nutmeg, cloves, baking powder. Add fruit mix
and blend thoroughly. Pour into tin, hollow the centre, bake
150degrees 2 1/2 to 3 hours. Paint with brandy and store at least two
months to mature.

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Title: Tortilla chips
Categories: Breads, Snacks, Mcdougall
Yield: 2 servings

12 Corn tortillas
–thawed in bag, these can b
Purchased frozen in most foo

Recipe by: McDougall Preheat oven to 275 degrees. Cut tortillas into four
quarters. Lay pieces on a dry baking sheet in a single layer. Bake at 275
degrees about 20 to 30 minutes, until crisp. May also be served soft. Let
thaw in bag, remove from bag, wrap in foil or place in covered baking dish,
and heat in a warm oven for a few minutes. Serve warm.

HELPFUL HINTS: Before baking, sprinkle torillas with some onion powder,
garlic powder, or chili powder. This may also be done with pita bread. Cut
into triangles and separate one side from the other. Lay on a baking sheet
and bake as above. Makes delicious whole wheat crackers for dipping.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Chicken Barbeque Sauce III
Categories: Bbq sauces
Yield: 1 servings

1/3 c Olive oil
1 c Water
3 tb Onion, grated
1/2 ts Garlic puree
2 ts Sugar
1 ts Salt
2 ts Paprika
1 ts Fresh ground black pepper
1/3 ts Dry mustard
1 1/4 ts Worcestershire sauce
1 1/4 ts Tabasco
2 tb Tarragon vinegar

Combine all ingredients and simmer about 25 minutes. Use as a
basting sauce when grilling or spit barbequing chicken.

Source: Modern Barbecue Cooking by Ed Bell
—–

One Bowl Peanut Butter Fudge

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Fudge

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk BAKER’S Semi-Sweet Chocolate (8 squares ea
1 can Sweetened condensed milk (14 oz)
2 ts Vanilla
1/2 c Peanut butter

MICROWAVE chocolate and milk in large microwavable bowl on HIGH 2-3
minutes or until chocolate is almost melted, stirring halfway through
heating time. Stir until chocolate is completely melted.

STIR in vanilla. Spread in foil-lined 8″ square pan. Drop peanut
butter by teaspoonfuls on top of fudge. Swirl with knife to marbleize.

REFRIGERATE 2 hours or until firm. Cut into squares.

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DIPPING SAUCES FOR SQUID (4)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TAMARIND-RAISIN CHUTNEY—–
1 c Currants or raisins
4 To 6 ts tamarind
-concentrate (available at
-gourmet stores, Indian
And Middle Eastern
-groceries)
1 tb Ginger, minced
1 t Fresh green chile pepper,
-minced, or substitute
-cayenne
—–LEMON-GARLIC BUTTER—–
Juice of 2 lemons
4 tb Butter
1 To 6 cloves garlic, minced
—–AIOLI MAYONNAISE—–
4 Cloves garlic
2 To 3 raw egg yolks
Salt and pepper to taste
2 c Olive oil
2 tb Lemon juice or vinegar
1 tb To 2 tb water or additional
-lemon juice
1/2 ts Dijon mustard (optional)
—–TAMARIND-RAISIN CHUTNEY—–

Puree all the ingredients in a food processor or blender. Adjust
tartness and spiciness to taste.

LEMON-GARLIC BUTTER:

Fry garlic in 1 Tb of butter until lightly browned. Add rest of
butter and lemon. When butter melts, sauce is ready.

ROUGHLY-CHOPPED GARLIC:

Actually, this is not a sauce, but it was such a hit at one squid
party that I am including it here.

Throw in a handful of chopped garlic 1 minute before the squid rings
are ready to come out. Remove golden brown garlic with a mesh scoop
after you take out the squid. Be sure you get all the pieces out.

Anything left in the oil will burn and impart a bitter flavor to the
next batch of squid.

AIOLI MAYONNAISE:

This French garlic mayonnaise recipe is from The Book of Garlic. It
makes a great dipping sauce for squid. You can make it in a blender
for speed, but it tastes better made the authentic way.

Peel the garlic and pound in a mortar until smooth. Add the egg
yolks and seasoning. Continue pounding until the paste is smooth.
Then beat in lemon juice with a whisk. Start adding the oil a drop
at a time while continuing to whisk. If you use a blender, whirl the
garlic, lemon juice and egg yolks for about a minute until smooth and
then add a slow, thin stream of oil while blender is still on high.
Do not over liquefy! The sauce should be thick like mayonnaise. If
the sauce gets too thick, add water or lemon juice.

Makes about 3 cups.

From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

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Title: English Pea Soup
Categories: Diabetic, Soups/stews, Vegetables
Yield: 8 sweet ones

10 oz (1) Pkg frozen English peas; 2 ts Bouillion granules;
1/4 md Head lettuce; -chicken-flavored
3 oz Fresh lettuce; 1/8 ts Pepper;
3 oz Fresh spinach leaves; 1 1/4 c Water;
1/2 c Green onions; chopped 1/4 c Skim water

Comine English peas, lettuce, spinach, green onions, bouillion
granules, chervil and pepper in a large saucepan; stir in water.
Cover and bring to a boil; reduce heat, and simmer 20 minutes.
Process mixture to saucepan, and stir in milk. Cook over medium heat,
stirring frequently, until thoroughly heated.
Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 46; CHO: tr;
CAR: 8gm; SOD: 64mg:

Source: All New Cookbook for Diabetics and Their Families.

MMMMM

SUMMER PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Mixed small fruit ie.
Raspberries,blackberries
Gooseberries or currants
2 tb -Water
1 c Sugar
8 sl Bread — white
Whipping cream and berries
-for garnish

Wash the fruit, then cook in a saucepan with the water
and sugar until slightly softened. Do not overcook.
Remember if you use gooseberries or currants to begin
with them as they take longer to cook than
raspberries, or blackberries. Do not use blue berries.
Cut the crusts off the bread and arrange the slices in
the bottom and around the sides of a 3-cup bowl or
mold. Reserve 2 or 2 slices for the top. Pour the
fruit and juice while warm into the bowl. Place the
remaining bread slices on top, trimming to fit. Place
a saucer on the pudding and refrigerate for several
hours or overnight. Unmold and garnish with whipping
cream and berries. Yield: 6 servings.

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Title: STEAMED BARBECUED PORK BUNS
Categories: Chinese, Appetizers
Yield: 1 servings

STEAMED BARBECUED PORK BUNS
(Cha Siu Bow)

————————–FILLING————————–
4 c Finely diced Chinese
-barbecued pork
1/2 c Dehydrated onion flakes

———————–SAUCE MIXTURE———————–
2 ts Hoisin sauce
2 ts Dry sherry
4 ts Oyster sauce
2 ts Catsup
1 ts Sugar
1 1/2 tb Cornstarch
1 1/2 c Chicken stock

Soak onion flakes in a cup with just enough water to
cover flakes. Mix sauce in a small sauce pan. Cook
over medium high heat until sauce thickens. Stir in
diced pork and onion flakes. Chill for 3 to 4 hours.
[The chilling is necessary to make the filling easy to
handle. S.C.] Fill buns as directed above and steam or
bake.

SWEET BEAN PASTE BUNS (Dow Sah Bow)

Yield: 2 dozen

1 can of sweet bean paste filling [Be sure to get the
thick Chinese variety, not the runny Japanese kind.
S.C.]

DOUGH 1/2 recipe of the basic steamed bun dough Follow
stuffing and cooking directions.

[These are VERY good, although they are the kind of
thing that one generally hates or loves. They make a
great dessert or snack as they’re satisfying but not
overly sweet. S.C.]

CURRY BEEF BUNS (Ga Lei Bow)

Yield: 2 dozen

DOUGH: 1 recipe of steamed-bun dough.

FILLING: 3/4 lb lean ground beef 1 cup coarsely diced
bamboo shoots 2 stalks green onions 1 to 2 tablespoons
curry powder 1 teaspoon salt 1 tablespoon oyster sauce
2 tablespoons catsup 1 tablespoon oil

Brown ground beef in 1 tablespoon oil with bamboo
shoots until done.

Add all seasonings, then green onions. Mix well and
chill completely before wrapping.

Cook as above.

Posted by Stephen Ceideburg; January 31 1991.

—–

WHEAT ROAST

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Gluten flour
1/4 c Peanut butter or tahini
2 tb Nutritional yeast
2 ts Cumin powder
1 t Ground coriander
1 t Garlic powder
1/2 ts Onion powder
1/2 ts Salt
1/2 ts Black pepper
1 c Water
3 tb Tamari (or soy sauce)
1 tb Vegetable oil
1 1/4 c Additional water
1/4 c Cider vinegar
1 tb Dairy-free margarine
1 Clove garlic, sliced in half

Cut peanut butter or tahini into gluten flour (as you
would shortening in corn meal – this is my
enhancement). Stir in nutritional yeast, cumin
powder, coriander, garlic powder, onion powder, salt
and pepper, mixing well.

Add tamari and oil to one c of water and pour into
gluten mix. Knead into a rough ball and place into a
slow cooker (crock pot) that has been sprayed with
non-stick spray.

Mix additional water (1 1/4 c) and cider vinegar and
pour over gluten. (I sometimes add about a tb and/or
tamari of liquid smoke to add a bit of flavor. How
about basil? Sprinkle it on. What the heck.)

Top gluten ball with margarine and garlic halves.

Cook in slow cooker on low setting for 5-7 hours.

Slice thinly and serve as you would roast beef. Makes
great fajitas and stir-fry pieces.

Note: This recipe can also be cooked in a covered
dish in a 250 degree F. oven for 3-4 hours.

Note: Makes a “leg of wheat” roast that weighs
approx. two pounds. Double the mix for four pounds but
cook in 6-quart size crock pot.

At the urging of DEEANNE, I am sharing a secret recipe
with you. I _hope_ it comes out for you. If it
doesn’t, please keep it as your secret!

(The basics of this concoction are from Shirley
Wilkes-Johnson’s cooking class. Of course, I’ve added
some enhancements. I can’t leave well enough alone.)

Posted on GEnie Food Wine RT Apr 12, 1993 by JORGE
[Jorge]

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005

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