BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Title: Fresh Corn Bisque with Green Onions
Categories: Diabetic, Soups/stews, Crockpot, Low-fat/cal
Yield: 2 servings

1/2 tb Vegetable oil; 1/4 Bay leaf;
1/4 Onion; chopped 1 1/4 c Corn; fresh or frozen
1/4 Carrot; chopped 1/8 ts Salt
1/4 Stalk of celery; chopped 1 pn Cayenne pepper;
1/2 Clove garlic; minced 1 tb Green onions; chopped
Or 1/4 tsp garlic powder OR 1 tb fresh parsley
1 pn Turmeric; OR 1 ts dry parsley
1 c Water

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add onion, carrot,
celery, garlic. Cook, stirring for 2 min. Stir in turmeric and cook
for 1 min. Add bay leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May be pureed in
blender or food processor in small batches. Add salt and cayenne to
taste. Serve hot or cold and garnish with green onions or parsley.
Makes about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4 grams fat, 0 mg
cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay, Heart Stroke
Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with
milk, Nov 93.

MMMMM

Title: Rigatoni Con Pomodoro E Broccoli
Categories: Vegetarian, Vegan, Pasta
Yield: 10 servings

1 bn Fresh broccoli; cleaned and
-cut into bite-sized pieces
3/8 c Olive oil
Salt and pepper to taste
Vegetable oil
1 lb Rigatoni; preferably Italian

MMMMM—————————SAUCE——————————–
5/8 tb Garlic; coarsely chopped
3/8 c Fresh basil; chopped
1/4 c Italian parsley; chopped
1 c Fresh tomatoes; chopped
1/8 c Olive oil
1 bn Whole scallions; thinly
-sliced
3 Ripe tomatoes at room
-temperature; cut into bite-
-sized pieces

Boil the broccoli for about 5 mintues, until al dente–do not
overcook. Drain, place in large bowls and allow to cool. Pour 1/2 of
the olive oil over the broccoli and add salt and pepper.

Cook pasta in boiling, salted water, with one tbs of vegetable. oil.
Stir often with a fork or spoon long enough to reach the bottom of
the pot.

When cooked a little firmer than al dente, drain the pasta well and
allow to cool in wide serving bowls.
Pour the rest of the olive oil over the pasta, add salt and pepper
and mix so that it does not stick.

Make the sauce: blend the garlic, basil, parsley, chopped tomatoes
and oils in a food processor. When the pasta and broccoli are cool,
gently mix togehter (it’s easier to do with your hands). Add
scallions and mix with the pasta and broccoli. Add the sauce and
gently mix. Add 1/2 cup of parsley and the tomatoes.
Check for salt. Do not refrigerate but serve at room temperature.

The components of this recipe may be made ahead of time–the pasta
cooked in the morning; and dressed just with the olive oil, the sauce
made, and the vegetables prepared. It is best to blanch the broccoli,
however, just a little before mixing together so it keeps its
freshness.

Recipe from LaTosca Restaurant, Dallas, Texas/MM by DEEANNE

MMMMM

SHAKER LEMON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lemons
4 Eggs
2 c Sugar
Pastry For 2 Crusts

Slice up lemons, rind and all, into a bowl.
Mix in sugar. Note: if lemons are sweet, less sugar
is required.

Allow mixture to stand for at least two hours

Mix in four beaten eggs.

Place in pie shell. Put on top crust and cut vents
into crust.

Bake at 450 degrees F for 15 minutes. Then bake an
additional 25 minutes at 350 degrees.

Recipe By : Tom Neman

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Title: SATAN’S FANTASY CHILI
Categories: Chili, Ethnic, Tex-mex, Meats
Yield: 12 servings

3 lb Sirloin, coarsely ground
2 lb Lamb, coarsely ground
2 ea Onions, chopped coarsely
3 ea Garlic cloves, diced fine
1 1/2 tb Salt
2 c Green Bell peppers, chopped
3 ea Jalapenos, cored, seeded,
– diced
1 tb Cayenne pepper flakes
2 c Tomatos, stewed chopped
1 1/2 c Tomato sauce
3/4 c Tomato paste
2 tb Corn oil
3 tb Cumin freshly ground
1 ts Sesame oil
1 tb Mexican oregano

Heat oil in a large heavy pot or cast iron Dutch oven.
Add meat, onions, garlic, and Bell peppers. Cook until
onions are transluscent. Add the beer, tomatos, tomato
sauce, spices, peppers, and sesame oil. Cook for 2
hours on Low heat, stirring frequently. Add the tomato
paste and cook on Simmer for 30 minutes more. Serve
hot!

—–

PUREED FRESH VEGETABLE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh Vegetables, chopped
(any combination)
3 tb Green Onion, minced
1/2 ts Leaf Thyme, crumbled
1 1/2 c Water
2 ts Butter or Margarine
3 tb Parmesean Cheese, grated
Salt
Ground Pepper
Lemon Juice

Combine vegetables, onion, thyme and water in a
saucepan. Bring to a boil, reduce heat and simmer,
covered, until vegetables are very tender, about 8-10
minutes. Remove from heat, stir in butter and cheese.
Blend smooth in a blender or food processor and add
salt, pepper and lemon juice to taste. Soup will be
thick.

Per Cup: Calories: 70, Protein: 4g, Carbohydrates: 7g,
Fat: 4g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium:
142mg, Fiber 2g.

Source: San Francisco Chronicle Typed by Katherine
Smith Cyberealm BBS Watertown NY 315-786-1120

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Title: THREE CHEESE BAKED MACARONI
Categories: Casseroles
Yield: 4 servings

——————-PREPARATION: 15 MIN——————-

——————-COOKING TIME: 30 MIN——————-
1/2 pk (500g) macaroni
2 tb Chopped onion
2 tb Butter or margarine
2 tb Flour
1/2 ts Dry mustard
1 x Pinch pepper
1 3/4 c Milk
1 c Shredded cheddar cheese
1 c Cottage cheese
1/4 c Grated parmesan cheese
1/2 c Buttered bread crumbs

Cook macaroni according to package direction. In
saucepan saute onion in butter until tender. Stir in
flour, mustard and pepper: cook 1 minute. Blendin
milk; cook stirring constantly, until thickened. Add
cheddar, cottage and parmesan cheeses; stir until
melted. Combine macaroni and sauce mixture; mix well.
Por into 8 cup (2L) baking dish. Top with bread
crumbs. Bake at 350F aboyt 30 minutes.

—–

Title: LEMON CHICKEN #2
Categories: Chinese, Chicken
Yield: 1 servings

————————–CHICKEN————————–
4 Whole chicken breasts
1/2 c Cornstarch
1/2 ts Salt
1/8 ts Pepper
1/4 c Water
4 Egg yolks, slightly beaten
3 c Vegetable oil
4 Green onions, sliced

————————LEMON SAUCE————————
1 1/2 c Water
1/2 c Lemon juice
3 1/2 tb Packed light brown sugar
3 tb Cornstarch
3 tb Honey
2 ts Instant chicken bouillon
Granules
1 ts Grated pared fresh ginger
Root

FOR CHICKEN:

1. Remove skin from chicken and discard. Cut breasts
in half. Remove and discard bones. Pound chicken
breasts lightly with mallet or rolling pin.

2. Combine cornstarch, salt and pepper in small bowl.
Gradually blend in water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil
reaches 375 degrees F. Dip chicken breasts, one at a
time, into cornstarch-egg yolk mixture. Fry breasts
two or three at a time, in hot oil until golden, about
5 minutes. Drain breasts on absorbent paper. Keep
warm while cooking remaining chicken.

4. Cut each breast into three or four pieces and
arrange on serving plate. Sprinkle with onions.

FOR SAUCE:

5. Combine all ingredients in medium saucepan. Stir
until blended. Cook over medium heat, stirring
constantly, until sauce boils and thickens, about 5
minutes. Pour over chicken.

—–

SOURDOUGH BUTTERMILK BISCUITS AND SCONES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sourdough start
1 c Buttermilk
3 c 1 flour, possible 4 cups
1 Egg
3 tb Oil
1 tb Sugar (ole uses 2 or 3 tb su
-gar)
1 t Salt
2 ts Baking powder
1 t Soda (1 1/2 or 2 tsp. if sta
-rt is real sour)

The night before, or three to four hours before
you intend to prepare these, combine sourdough start,
buttermilk and 1 cup of the flour in a large bowl.
Cover and let stand at room temperature. When ready to
use, add egg and oil; stir well. Combine sugar, salt,
baking powder and soda; sprinkle over top of batter.
Fold in then add as much of the remaining flour to
make a dough you can still stir (2 to 3 cups should do
it).
To make Scones, dump batter out on a heavily
floured board; sprinkle flour over top and roll out.
Cut out scones. Allow scones to rise a few minutes
then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately
stiff, so you can knead dough. Knead a few minutes
then roll and cut out biscuits. Drop both sides in oil
or melted butter and place on cookie sheet. Let rise
for an hour then bake at 375 degrees for 25 minutes.

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WHOLE WHEAT BAGEL BREAD FROM

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-1 1/2 lb loaf
1 1/2 ts Active dry yeast
1 1/2 ts Gluten
3 c Whole wheat flour
2 ts Salt
3 tb Honey
1 c -warm water

If you don’t like making bagels but want the texture of bagels with the
low-fat nutritional benefits; try this bread. It tastes like a bagel and is
especially good sliced and toasted.

There is one note for the Panasonic/National machines and that is to use 3
tsp yeast for 1 1/2 lb loaf. I believe that this is for the older
Panasonics as I do remember Linda Rehberg saying that the newer models came
out after their book was published and that the yeast amounts in her book
were not for the newer Panasonics. Upon re-reading I found I missed one
thing. I did add a few more tsps of water as the dough ball was not forming
to my liking. Let me know if you make this and how you like it.

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