Title: Lemonade Syrup
Categories: Beverages, Circa 1924
Yield: 1 servings

2 c Sugar
1 pt Water
6 Lemons
1 Lemon Rind, grated

Cook the sugar and water together without stirring until it is a thick
syrup, adding the grated outer rind of one lemon. When this is cool,
add the juice of the lemons and bottle. By diluting with ice water,
you have lemonade on short notice.

Source: Modern Prisscilla Cook Book Copyright 1924 by The Prisscilla
Publishing Company.

MMMMM

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Date: 28 Jul 93 15:07:06 +0800
From: “Lynn Warble”

Black Beans and Garden Tomatoes on Potatoes

1. Cook up black beans (proportions are whatever you like)
(The more you rinse , the less undigestible sugars are left and I believe
hot rinsing is best for this)
2. Go out to your garden and pick 10 or so ripe tomatoes and some cilantro and
a couple hot peppers. For those of you without a great garden, go to the
corner farmers market and buy some.
3. Buy 12 or so ears of fresh corn at the same farmers market
4. Look in your cupboard and find some balsamic vinegar and cumin
5. Clean several potatoes

Cook the corn (I let it steam for not even 1 minute- don’t overcook!)
and strip off the cob, chop the tomatoes (big hunks) and peppers
(teeny bits), chop up the cilantro (I use alot),throw the beans into a
big bowl, add the rest of the goodies. Add cumin if you wish and more
red pepper and toss in as much vinegar as you like.

Bake some potatoes and put heaping spoonfuls of this good fresh stuff
onto your potato. I also add non-fat yogurt to mine. This is
delectable. Try it. And if you don’t have that much time, used
canned beans and corn. It is still good but not quite AS good.

Title: Char-Grilled Kangaroo Kebabs and Smoked Eggpl
Categories: National, Game
Yield: 6 Servings

1 1/3 lb Kangaroo fillet, trimmed and
-cubed
2 ts Coriander seeds, roasted and
-ground
1 ts Black pepper, freshly ground
2 Medium-sized eggplants
1 ts Garlic cloves, minced
1 2/3 tb Lemon juice
1 tb Tahini
1/2 ts Sea salt
1 3/4 oz Yoghurt, plain
2 ts Parsley leaves, chopped.

Roll the cubes of kangaroo meat in the ground
coriander seed and black pepper, coating lightly.
Skewer meat and put on an oiled tray until ready to
cook. Grill the eggplants until skins are black and
blistered. Cool slightly and skin them while still
warm. Squeeze out the bitter juices. Mash the flesh
with a large fork gradually adding the garlic, lemon
juice, tahini, sea salt, parsley and yoghurt. Grill
the kebabs under (or over) high heat, brushing with
oil to keep moist being careful not to toughen the
meat. Spoon the eggplant puree onto the plates. Remove
skewers and pile the meat cubes onto the puree. Serve
immediately.

Recipe by Chris Manfield from the Paragon Cafe,
Circular Quqay. From an article by Shelli-Anne Couch
in the Sydney Morning Herald, 3/2/83. Courtesy, Mark
Herron.

—–

Title: CHOW MEIN
Categories: Chinese, Meats
Yield: 6 servings

1 lb Veal steak cut in 1/2 inch
-squares
2 tb Butter/margarine
2 c Celery in 1/2 inch cubes
1 c Sliced onion
1 cn Tomato soup
1 tb Worcestershire sauce
1 ds Of tabasco sauce
1 ds Of paprika
1 ds Of pepper and salt
1 ts Celery salt
1 tb Brown sugar or chinese sweet
-sauce
1 cn (16-oz) bean sprouts or chow
-mein vegetables
Chow mein noodles

Brown veal in butter, put in celery and onions and
when golden, add soup, worcestershire sauce, tabasco,
paprika, pepper, salt, celery salt, and brown sugar.
Place in casserole and bake in 350 degree oven for 1
hour. Mix in bean sprouts and return to oven and heat
through. Serve over heated chow mein noodles.

—–

Jicama Slaw (Hl)

Recipe By : TVFN: RECIPE FOR HEALTH BONUS RECIPE
Serving Size : 4 Preparation Time :0:00
Categories : Side-sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces shredded jicama
4 ounces shredded carrot
1 quart orange juice
1 quart pineapple juice
1/4 cup lemon juice
2 tablespoons fresh lime juice

Reduce orange, pineapple, lemon and lime juice and reduce on medium heat
until it becomes a glaze (approximately 20-25 minutes). Cool the glaze for
about 20 minutes. When glaze is cool to touch add to shredded jicama and
carrot.

Yield: 4-6 servings (2 tablespoons)

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

– – – – – – – – – – – – – – – – – –

Title: Lemon Afternoon Delight
Categories: Pies, Desserts
Yield: 1 servings

1 pk (8 oz) cream cheese, soft.
1/2 c Hellman’s (R) real mayonaise
1/2 c Sugar
3 Eggs
2 ts Grated lemon rind
1 tb Lemon juice (opt)
1 ts Vanilla
1 Graham cracker pie crust

1>. In a large bowl with mixer at medium speed beat cream cheese and
real mayonaise until smooth; gradually beat in sugar. 2>. Beat in
eggs, one at a time; beat in rind, juice and vanilla. 3>. Pour into
pie crust, place on cookie sheet. Bake at 350øF oven 30 to 35 minutes
or until set. Chill 4 hours.

MMMMM

Lemon Blueberry Biscuits

Recipe By : June/July ’96
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c all-purpose flour
1/3 c sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 ozs nonfat lemon yogurt
1 egg — lightly beaten
1/4 c butter or margarine — melted
1 tsp grated lemon rind
1 c blueberries
Glaze:
1/2 c confectioner’s sugar
1 tbsp lemon juice
1/2 tsp grated lemon rind

In a large bowl, combine dry ingredients. Combine yogurt, egg, =
butter and lemon peel; stir into dry ingredients just until =
moistened. Fold in blueberries. Drop by tablespoonfuls onto a =
greased baking sheet. Bake at 400 for 15-18 minutes or until lightly =
browned. Combine glaze ingredients; drizzle over warm biscuits.

– – – – – – – – – – – – – – – – – –

Per serving: 180 Calories; 4g Fat (22% calories from fat); 4g =
Protein; 32g Carbohydrate; 26mg Cholesterol; 215mg Sodium

Title: SZECHWAN SPICED BEEF SHRED B1
Categories: Chinese, Meats, Main dish
Yield: 6 servings

1 lb Flank steak
1/4 c Oil
1 ts Minced ginger root
2 ts Minced garlic
3 Scallions; cut 1 inch long
-(use stems)
2 Dry red chili peppers
-finely ground (use seeds)
1 tb Pale dry sherry
1 tb Chinese red wine vinegar
-or cider vinegar
1 ts MSG (optional)
6 Water chestnuts
-coarsely chopped
1 c Shredded bamboo shoots
1/2 Green bell pepper
-thinly sliced
1/2 c Water
-OR- clear chicken broth
2 tb Cornstarch; mixed with
1 tb Water; (to make paste)
1 ts Sesame oil

————————-MARINADE————————-
1/4 ts Salt
1/2 ts Sugar
1 tb Cornstarch

Thinly slice steak against grain, and cut into
matchstick size strips. Marinate for 2 to 4 hours.
Heat 4 tsp. oil in wok to 350 F. Add beef mixture and
stir to separate pieces. Blanch briskly until beef
just loses its redness. Remove to a bowl. Heat 2 tsp.
oil in wok. Add ginger, garlic, scallions and chili
peppers. Stir-fry about 10 seconds. 4. Stir in
sherry, vinegar and -if desired- MSG. Cook untill it
bubles gently. Add water chestnuts, bamboo shoots and
green bell pepper. Return beef mixture to wok and
blend all together. Pour in water or chicken broth.
When it begins to boil, stir in cornstarch mixture and
continue stirring until sauce thickens. Add sesame
oil, mix well and serve.

Temperature (s): HOT Effort: AVERAGE Time: 04:00
Source: CHINA ROW Comments: CANNERY ROW;MONTEREY
Comments: WINE:ROBERT MONDAV NAPA GAMAY

—–

Title: Moo Goo Gai Pan (Chinese Dish) #1214
Categories: Chinese, Chicken
Yield: 1 Servings

2.00 Whole chicken breasts
0.50 ts Salt
1.00 ts Cornstarch
2.00 tb Oil
1.00 c Sliced celery
1.00 (4 oz.) can mushrooms
1.00 Green pepper, sliced
1.00 cn Water chestnuts
1.00 tb Soy sauce
1.00 cn Baby corn
0.25 c Blanched almonds
20.00 Pea pods

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4
minutes longer. Add almonds. Good with hot rice.

MMMMM

Pureed Vegetable Soup with Broccoli Florets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Potatoes — peeled diced
Med Carrots — chopped
Clove Garlic — minced
1/4 teaspoon Black Pepper
1 dash Nutmeg
1 cup Milk
1 tablespoon Soy sauce
Med stalks Celery — chopped
Sm Onion — chopped (1/4 cup)
2 cup Vegetable stock
1/2 teaspoon Thyme
3 cup Broccoli Florets
Egg Yolk — lightly beaten

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated
cheese, sliced almonds, or finely diced sweet red peppers, opt.

In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer
until vegetables are very tender, about 10 minutes. (The potatoes must be
fully cooked to thicken the soup properly.) While the soup is simmering, steam
the broccoli florets.
When the simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring
cup, combine remaining ingredients. Add to soup and heat; do not allow mixture
to boil. Top each serving with garnish if desired.
Variations: – substitute 2 cups steamed chopped carrots, or 2 cups steamed
peas, for the broccoli. – substitute 1 t curry powder for thyme and nutmeg.
Garnish with thin apple slices or raisins. – add 1 cup shredded Cheddar cheese;
melt into soup base before adding broccoli; subst. pinch dry mustard for
nutmeg. -add more milk, vegetable stock, or water if you want a thinner soup.

– – – – – – – – – – – – – – – – – –