Title: BEEF, CAULIFLOWER, AND SNOW PEAS
Categories: Chinese, Beef
Yield: 6 servings

2 tb Vegetable oil
2 Minced garlic cloves
1/4 c Chopped onion
2 ts Salt
Fresh ground pepper
1/4 lb Snow peas, stems removed
1/2 md Cauliflower head, broken
-into flowerets
1 c Chicken broth/stock
1 tb Cornstarch
1 lb Very thin sliced flank steak
1/4 c Soy sauce

Cut steak into 2-inch strips; mix cornstarch and soy
sauce and set aside. Heat chicken stock and set aside.
Heat oil in heavy skillet or wok until very hot. Add
garlic and cook for 2-3 minutes. Add beef and saute
quickly, keeping it moving, just until it loses color,
about 30 seconds.

Add onion, salt and pepper to taste, stirring
constantly for another half minute or so. Add chicken
broth, bring quickly to the boil, then add cauliflower
pieces, a few at a time. Cook 3 minutes, then add snow
peas, stirring constantly, for another few minutes.
After 7 minutes maximum, cauliflower should be tender
and pea pods a bright green. Add soy sauce mixture,
mix thoroughly, and stir until thickened. Turn into
heavy serving dish and serve immediately.

—–

Title: STIR-UP-A-STEW
Categories: Main dish, Stews
Yield: 6 servings

———————-SELECT ONE MEAT———————-
1 1/2 lb Beef stew meat, 1″ cubes
1 Chicken, broiler-fryer
1 1/2 lb Pork stew meat, 1″ cubes
1 1/2 lb Lamb stew meat, 1″ cubes

———————SELECT ONE BROTH———————
1 cn Beef broth (13 3/4 oz)
1 cn Chicken broth (13 3/4 oz)
1 ts Instant beef bouillon
– granules AND 1 1/2 cups
– water
2 ts Intant chicken bouillon
– granules AND 1 1/2 cups
– water

—————-SELECT ONE LIQUID SEASONING—————-
1 tb Worcestershire sauce
1 ts Prepared horseradish
1 tb Soy sauce
1 ts Prepared mustard

—————–SELECT ONE DRY SEASONING—————–
1 ts Dried Thyme, crushed
1 ts Dried Marjoram, crushed
1 ts Dried Basil, crushed
1 ts Dried Oregano, crushed

——————–SELECT VEGETABLE (S——————–
5 c Chopped, sliced, or cubed
– vegetables (carrots,
– celery, green peppers,
– onions, parsnips,
– potatoes, rutabagas,
– or parsnips)

———————USE ALL OF THESE———————
1/4 c All-purpose flour
1 Bay leaf
1/2 ts Salt
3/4 ts Salt
1/4 ts Pepper
1/4 c Water
2 tb Cooking oil
2 tb All-purpose flour

In a plastic bag, combine the 1/4 cup flour, 1/2
teaspoon salt and pepper. Add half of desired meat at
a time to bag, shaking to coat well. (Shake a few
pieces of chicken at a time.) In a Dutch oven cook
meat, half at a time in hot oil till lightly brown.
Drain of fat. Return meat to pan. Add your choice of
broth, liquid seasoning, dry seasoning, the bay leaf,
and the 3/4 ts salt to Dutch oven. Bring mixture to
boiling; reduce heat. Simmer, covered, 1 hour for
beef, pork, and lamb; 30 minutes for chicken or till
meat is tender. Add 5 cups assorted vegetables. Cover
and simmer 30 minutes more or till the vegetables are
tender. (If using chicken, transfer pieces to platter;
keep warm.) Combine 1/4 cup water and the 2
tablespoons flour. Add to stew. Cook and stir till
thickened and bubbly. Cook and stir 1 minute more.
Discard bay leaf. (Return chicken to stew.)

—–

Title: REINE DE SABA
Categories: Cakes, Chocolate
Yield: 6 servings

4 oz Semisweet chocolate
4 oz Slivered almonds
2/3 c Confectioners sugar – PLUS 2
-tablespoons
1/2 c Cake flour
3 Eggs
1 Stick butter
1/2 ts Almond extract
CHOCOLATE GLAZE*
3 oz Semisweet chocolate
2 oz Butter
Slivered almonds for garnish

Calories per serving: Number of Servings: 6 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

*For the nicest looking shiny glaze, serve this cake on the day it is
completed. The cake remains moist and delicious, however, for several
days.

PREPARATION: Heat oven to 325F. Butter and flour an 8-inch square or
10-inch round cake pan. Cut the 4 ounces of chocolate into small pieces and
melt in the top of a double boiler set over hot water, stirring frequently.
Remove pan from hot water and cool slightly. In a food processor, nut
grinder or blender, grind the 4 ounces of almonds to a powder. If you use a
processor or blender, put 2 tablespoons of the sugar in the machine along
with the nuts. Put ground nuts through a sieve to get rid of any remaining
chunks. Toss the powdered almond mixture with the flour. Separate the
eggs. Beat together the butter and 1/3 cup of the remaining sugar until
creamy and light. Add the melted chocolate and the extract. Add the egg
yolks, one at a time, beating thoroughly after each addition. Beat the
whites to stiff peaks, add the remaining sugar, and beat until glossy. Fold
in nut mixture. Gently followed egg white mixture into chocolate just
until incorporated. Pour the batter into the prepared pan. Bake in a
preheated oven until a toothpick inserted in the center of the cake comes
out almost clean, about 30 minutes. Cool in the pan for about 10 minutes.
Divide into individual servings if desired. Recipe can be made to this
point up to a day ahead.

CHOCOLATE GLAZE: Heat the chocolate and butter in the top of a double
boiler set over hot water, stirring frequently, until just melted. Remove
from hot water. Cool the chocolate glaze just until it thickens. It should
remain pourable. Glaze whole cake or individual servings on a rack set over
a pan to catch drippings. Garnish with almonds if desired.

Serve at room temperature or refrigerate for up to 4 days.

Serves 6.

Recipe from Cook’s Magazine, September/October, 1987.

—–

Title: MONKEY TAILS
Categories: Kids, Desserts, Chocolate
Yield: 6 servings

3 Bananas (large)
2 tb Orange juice
6 oz Chocolate chips
1 tb Crisco
6 Popsicle sticks

recipe.

The recipes in this Pick-A-pocket book were writted for commercial
packaged baking mix which has no milk so it is the liquid called for
in recipes. This mix is a perfect substitte. Just use water where it
calls for milk. (written out of my cookbook)

MMMMM

SPICY APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Muffins
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, all-purpose
1/2 c Sugar, granulated
1 1/2 ts Cinnamon, ground
2 ts Baking powder
1/2 ts Allspice, ground
2 c Apple, unpeeled, grated
1/2 c Apple juice concentrate,
Undiluted
1/2 c Raisins, optional
1 Egg, whole OR 2 egg whites
3 tb Oil, vegetable

In bowl mix flour, (can use 1 1/2 cups flour and 1/2
cup unprocessed bran), sugar, cinnamon, baking powder
and allspice; set aside. In another bowl combine
apples, apple juice concentrate, raisins, egg or egg
whites and oil. Make a well in center of dry
ingredients and add apple mixture. Mix until dry
ingredients are just moistened. Line muffin tins with
paper liners. Spoon batter into paper-lined muffin
cups. Bake in preheated 350 degree oven 20 to 25
minutes.

– – – – – – – – – – – – – – – – – –

Date: Sat, 23 Apr 94 17:27:59 EDT
From: muriel kranowski

WHITE BEANS WITH BREAD CRUMBS AND SPINACH

1 lb small white beans
1 cup soft home-made bread crumbs (see below)
lots of garlic – I used 4 big cloves
1 box frozen spinach
salt, pepper, and herbs (see below)

(The night before, I put the frozen spinach in the fridge to thaw.)

Soak and cook the beans in your standard manner, adding a bay leaf
to flavor them as they cook. This batch took about 1-3/4 hours to
get real tender after a 2-hour soaking following a 2-minute boiling.
When they’re done, mostly drain them — the recipe said
to leave them almost covered with their cooking liquid, which I
thought was too wet. Your call. I saved the cooking liquid when I
drained it so I could add some of it back after adding everything else
if it seemed dry, which indeed it did.

I made the bread crumbs by tearing up two thick slices of (previously
unsliced) white bread — next time I will try whole wheat — and
whirling them in the Cuisinart. After a few whirls, I added in the
cloves of garlic and pulsed them until the bread was in crumbs.
(What a wonderful aroma from the combined bread and garlic!)
I put the crumb/garlic mix in a bowl.

I put the spinach in a pan (my new Circulon wok, I love it! thanks
to y’all who mentioned it and inspired me to buy it!!) and heated it
up uncovered for a couple of minutes — didn’t try to get it “cooked”,
just “hot”. I added salt (about 3/4 tsp), white pepper, oregano and
thyme, mixed it up, then pureed it in the Cuisinart — this was the
olive-oil substitution so I made it as flavorful as possible.

Finally, I added the crumbs and 1/3 cup of the spinach puree to
the beans (in a large bowl), mixed well, added back some of the
reserved bean-cooking liquid, and tried not to “taste” too much
of it — it was really tasty. I refrigerated it overnight.

Before serving it I warmed it up gently — you could serve it cold
but I think warming it brings out more of the flavors. It was
well received and I will do it again. It also looked real nice
with the white beans and the green spinach. And since it was (as
usual) the only fatfree item at the lunch, I was glad there was
lots of it!

BEST PINTO BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Dry Rose brand Pinto Beans
2 Ham hocks or 2 slices ham
1 c Diced onions
1 c Diced celery
1 cn Tomato sauce
1 cn Tomato soup

Salt pepper and vegetable salt to taste

Cooks beans with ham (diced) or ham hocks. When
almost done, add diced onions, celery, tomato sauce
and soup. Add water as needed to make a medium thick
soup.

Posted by Donna Ransdell. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Alfredo Sauce over Fettuccine FF
Categories: Pasta, Sauces, Low fat
Yield: 6 servings

12 oz Fettucine; uncooked, FF
-or 16 ozs fresh, FF
Dry white wine
3 lg Garlic cloves; minced
1/4 c Red bell pepper; fine chop
1/4 c Green onions; slice
1/4 c Parsley; fresh, chop, or-
-1 tb dry
1 tb Flour
12 oz Evaporated skim milk
1/2 ts Basil leaves
1/4 ts Oregano leaves
1/4 c Nutritional yeast; parmesan

Recipe by: Fast and Healthy, Sep/Oct 1994 Cook fettuccine to desired
doneness as directed on the package. Drain; keep warm. Meanwhile,
saute garlic in wine ; cook for 1 minute. Add bell pepper, onions,
parsley and flour; cook and stir for 1 minute. Gradually stir in milk
until blended. Bring to a boil, stirring constantly. Cook for 3 to 5
minutes, or until sauce boils and thickens, stirring frequently.
Remove from heat; stir in basil and oregano. Add cooked fettuccini;
toss gently to coat. Sprinkle with nutritional yeast.

Nutrition Analysis: 310 calories, 15g protein, 50g carbohydrate, 2g
dietary fiber, 0g fat, 59mg cholesterol, 180mg sodium. Dietary
Exchanges: 3 1/2 Starch, 1 Fat.

MMMMM

Title: California Fig Coconut Balls
Categories: Candies, Desserts, Fruits
Yield: 1 batch

3/4 c California dried figs
3/4 c Shredded coconut
1/2 c Nut meats
1 ts Grated lemon rind
1 ts Lemon juice

Steam figs. With scissors, clip off stems, and grind or chop fine. Grind
coconut and nut meats, then combine all ingredients and work to a paste.
Add more lemon juice if necessary. Shape mixture into little balls about
3/4 inch in diameter, and roll in finely chopped coconut.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Title: PEACHY BREAD
Categories: Breads, Desserts
Yield: 2 servings

2 1/2 c Flour
1 ts Baking soda
1 ts Cinnamon
1/4 ts Ground cloves
1 c Brown sugar
-packed
2 c Mixed candied fruit/peels
1/2 c Raisins
1/2 c Dates
-chopped
1 c Walnuts
-chopped
14 oz Sweetened condensed milk
1 c Prepared mincemeat
16 oz Sliced peaches
1/4 c Apricot nectar

In large bowl, combine flour, baking soda, cinnamon,
cloves, and brown sugar. Stir in candied fruit,
raisins, dates, and walnuts.
Add sweetened condensed milk, mincemeat, peaches, and
nectar.
Combine well. Pour into 2 greased and floured 9 x 5
inch loaf

—–