COWBOY GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter, margarine or oil
2 tb Flour
2 Cloves garlic minced
1/2 c Chopped onion
1/2 c Chopped gr pepper
2 c Water
1 14 1/2 0z can tomatoes
1 6 0z can tomato paste
1 tb Dried parsley
1 Bay leaf
2 tb Worchestersdhire sauce
2 ts Instant beef bouillion
1 t Chili powder
1/4 ts Pepper
1/8 ts Basil
1/8 ts Ground cloves
1 16 oz pkg frsh or frozen
OKRA
2 To 2 1/2 lb peeled, deveined
Shrimp, crabmeat or crayfish
3 c Hot cooked rice
File powder ( opt )

Combine flour and fat in a heavy saucepot or dutch
oven and cook low heat stirring constantly 10 to 15
minutes or until the mixture is light brown ( roux ).
Add garlic, onion and peppers. Cook until tender. Stir
in water, undrained cut up tomatoes, paste and
seasonings and bring to a boil. Reduce heat and cook
covered for 30 minutes.Add okra and seafood and return
to boil. then reduece heat to a simmer anc cook
another 10 to 15 minutes until heated through. Remove
bay leaf. Serve with rice and sprinkle with file
powder.
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Title: APPLE PANDOWDY
Categories: Desserts, Fruits
Yield: 8 servings

8 Apple, tart; peeled, cored
– sliced
1/2 c Sugar
1/4 ts Cinnamon
1/4 ts Nutmeg
1/4 ts Salt
1/2 c Molasses, dark
1/4 c ;Water
3 T Butter; melted
Pastry, plain

Line a deep pan with pie crust, place apple slices evenly over the
bottom, and cover with sugar mixed with spices and salt, then
molasses, water and butter mixed together. Bake in a hot oven (425
F) for 45 minutes, then reduce to 325 F. When apples are tender and
crust thoroughly browned, take from oven and cut apples and crust
together with a chopper, adding more water and molasses if dry.
Replace in 325 F. oven for an hour. Serve hot with cream, butter, or
both.

Early American Life magazine
June 1984

MMMMM

Bailey’s Original Irish Cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Alcohol Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup light cream
1 can Eagle sweetened condensed milk (14 oz.)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons Hershey’s chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract

1. Combine all the ingredients in a blender set on high speed for 30
seconds. 2. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to shake
the bottle well before serving.
Makes 4 cups.

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Title: GRAPE ICE
Categories: Desserts
Yield: 8 servings

2 c Grape juice
1/4 c Lemon juice
2 c Water
2/3 c Sugar

Combine sugar and water. Heat to boiling. Boil 5 minutes. Cool Add
fruit juices. Freeze. 8 servings. The Household Searchlight

MMMMM

Title: FESTIVE CHEESE BALL
Categories: Appetizers
Yield: 1 servings

1 pk (3-oz) softened cream
Cheese
1/2 lb Shredded process sharp
American cheese (2 cups)
2 tb Toasted sesame seeds
3 tb Worcestershire
Sauce
Coarsely chopped pecans/
Slivered almonds lightly
Toasted
Celery stalks

Beat cheeses with electric mixer until creamy; blend in sesame seeds and
worcestershire sauce. Shape into a ball; chill several hours. Roll ball in
nuts just before serving. Serve with celery or crackers.

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Title: SLOPPY JOES (HESS)
Categories: Diabetic, Meats, Main dish, Kids, Vegetables
Yield: 6 sweet ones

1 ts Salt;
1 lb 85% lean beef; ground twice;
1/4 c Onion; finely chopped
3/4 c Celery with leaves; finely
-chopped
1/4 c Green pepper; chopped
1/2 ts Lemon rind; grated
1/4 c Catup;
3/4 c Beef broth;
1/2 ts Dry mustard;
1 ts Worcestershire sauce;

Add salt to meat. Turn into a large dry, cold frying
pan. Stir over medium heat with a large kitchen fork
(not a spoon) until meat changes color all over,
pouring off any liquid fat as it collects. Add onion,
celery, and green pepper. Stir and cook 1-2 minutes.
Combine all remaining ingredients; add to meat and mix
well. Bring to a boil, cover, reduce heat to low, and
let simmer gently for 15-20 minutes, stirring
fredquently, until cooked and well mixed.

Food Exchanges per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE. When served on WHOLE
HAMBURGER BUN, ADD 2 STARCH EXCHANGES; CAL: 165; CHO:
4g; PRO: 15g; FAT: 9g; SOD: 589; CHO: 47mg; Low-sodium
diets: Omit salt. Use low-sodium catup and unsalted
beef broth,

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S, and Katharine Middleton Brought

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Title: RED WINE APPLE PIE
Categories: Desserts, Red wine
Yield: 6 servings

5 c Tart apples,cored/thin slice
1/4 c Sweet red wine
1/4 c All-purpose flour
1/8 ts Salt
2 c All-purpose flour (see NOTE1)
1 ts Salt
2 tb Shortening
5 tb Cold water
3/4 c Sugar
1 tb Lemon juice
2 tb Sugar
3 tb Butter or margarine
1 c Shredded Cheddar cheese
2/3 c Shortening
2/3 c Lard

Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart
saucepan. Cover and cook over medium heat, stirring occasionally,
until apples are just tender, 7 to 8 minutes.
Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir
into apple mixture. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Remove from heat. Stir in butter. Cool to room
temperature.
Heat oven to 425′. Measure 2 cups flour, the cheese and 1 teaspoon
salt into bowl; cut in shortening or lard. Sprinkle in water, 1
tablespoon at a time, mixing until all flour is moistened and pastry
almost cleans side of bowl (1 to 2 teaspoons water can be added if
necessary.)
Gather pastry into ball; divide in half and shape into 2 flattened
rounds on lightly floured cloth-covered board. Roll one round 2
inches larger than inverted 8-inch pie plate with floured
stockinet-covered rolling pin. Fold pastry into quarters; place in
pie plate. Unfold and ease into pie plate.
Turn apple mixture into pastry-lined pie plate. Trim overhanging edge
of pastry 1/2 inch from rim of pie plate. Roll second round of
pastry. Fold into quarters; cut slits so steam can escape. Place over
filling and unfold. Trim overhanging edge of pastry 1 inch from rim
of pie plate. Fold and roll top edge under lower edge, pressing on
rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum
foil to prevent excess browning. Bake 25 to 30 minutes; remove foil.
Bake 15 minutes.
NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts
made with self-rising flour difer in flavor and texture from those
made with plain flour.
NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can
be substituted for the pastry.

MMMMM

Six Layer Coffee Torte

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 2/3 cups Flour
2 cups Sugar
1 cup Butter or margarine — soft
1 cup Buttermilk
3/4 cup Ground cocoa
2 teaspoons Baking soda
1 1/2 teaspoons Vanilla extract
1/4 teaspoon Salt
2 large Eggs
Instant coffee granules
10 (1.4 oz) Heath Bars
2 cups Whipping cream
3 tablespoons Light brown sugar

Preheat oven to 350~F. Grease and flour 3 8-inch round cake pans. In a large
bowl, measure first 9 ingredients. With mixer at low speed, beat ingredients
until just mixed, scraping bowl constantly with spatula. Dissolve 2 tsp instant
coffee into 1 cup boiling water; add to ingredients in bowl. Increase mixer
speed to medium; beat 2 minutes, scraping sides of bowl occasionally. Pour
batter into pans. Bake 25-30 minutes. Cool cake in pans on racks for 10
minutes. Remove from pans and cool completely. While cake is cooling, finely
chop Heath Bars. In a cup dissolve 1/2 tsp instant coffee in 1 tsp hot water;
cool. With serrated knife, cut each cake layer in half to make 6 thin layers.
In a large bowl, beat whipping cream, brown sugar and coffee until stiff peaks
form.
To assemble cake, place 1 layer on cake plate; spread with about 1/2 cup of the
whipped cream mixture.
Reserve about 2/3 of the chopped Heath Bars; sprinkle layer with about 1/5 of
the remaining Heath Bars.
Repeat layering 4 more times. Top with remaining cake layer. Thinly spread
remaining whipped cream mixture over side and top of cake. Gently press
reserved chopped Heath Bars onto top and sides. Refrigerate cake until ready to
serve. Serves 20.

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Title: CRANBERRY-ORANGE TART
Categories: Desserts, Fruits/nuts
Yield: 6 servings

1 c Slivered almonds
1/2 c Butter; cut up
Brown sugar
1 1/2 c Flour
1 Egg
1/4 c Orange juice
1 Envelope unflavored gelatin
1 c Orange marmalade
4 1/2 c Fresh or frozen cranberries

In food processor, chop almonds until ground. Add butter, 3 tablespoons
packed brown sugar, 1 cup flour and egg. Cover and process until mixture
forms ball. Add remaining flour. Cover and process again until mixture
forms ball. Press dough into 9-inch springform pan, forming 2-inch-high
crust on all sides. Chill crust 20 minutes. Bake at 350F 20 to 25 minutes
or until edges are golden. Cool. In saucepan combine orange juice and
gelatin. Let stand 5 minutes to soften, then stir over low heat until
gelatin is completely dissolved. Stir in 2/3 cup marmalade and 1/2 to 3/4
cup packed brown sugar. Bring mixture to boil. Stir in cranberries. Reduce
heat to simmer. Cover and simmer 10 minutes. Remove from heat and skim off
foam. Pour mixture into cooled crust. Chill tart several hours or
overnight. To serve, remove sides of springform pan and place tart on
serving platter. Melt remaining marmalade and brush over tart. Makes 1
(9-inch) tart

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Date: Wed, 07 Dec 94 12:59:53 PST
From: Michelle Dick

Asparagus and Mushrooms with Black Bean Sauce

Ingredients
1 lb asparagus, stiff ends peeled
1/4 lb brown button mushrooms (or mixed mushrooms)
2 garlic cloves
1 T fermented black soybeans
1.5 T rice vinegar
1 T tamari (or soy sauce)
1 t potato starch (or cornstarch)
1 t brown sugar
1 T sake or other rice wine

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5
minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans
together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set
aside.

Fill a glass with water and set handy next to the stove. Put a
skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick — add just a little at time. Add the asparagus and
stir fry for 10 minutes (or until asparagus is just shy of being
crisp-done), again adding water just as needed. Add mushrooms and
stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a
last stir to make sure starch is well mixed), stir until evenly coated
and sauce thickens. Serve immediately.

Comments:

Fermented black soybeans are available in Asian markets. Usually
labled “salted black beans”. I find them in the preserved food
section in plastic bags.