Title: Fruit-Nut Nibbles
Categories: Cookies
Yield: 24 servings

3 c Honey graham cereal
1 1/3 c Salted peanuts
1 c Banana chips
2 tb Margarine or
Butter; melted
2 tb Honey
1/2 ts Ground cinnamon
1/4 ts Salt
4 c Popped popcorn
; (about 1/4 cup
Unpopped)
1 c Flaked coconut
1 c Raisins

Recipe by: Betty Crocker’s Microwave
1. Mix cereal, peanuts and banana chips in 3-quart casserole or bowl. Mix
margarine, honey, cinnamon and salt; pour over cereal mixture, tossing
until evenly coated. Microwave uncovered on high 3 to 4 minutes, stirring
after 2 minutes, until toasted. Watch carefully so mixture does not burn.
2. Stir in popcorn, coconut and raisins. Sprinkle with additional salt if
desired. Let stand about 1 hour or until cool. Store in tightly covered
container up to 1 week. ABOUT 12 CUPS SNACK; 130 CALORIES PER 1/2 CUP.

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Fettuccine with Shrimp and Cream Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Shrimp Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fettuccine Noodles
1/2 c Oil
1/4 c Butter
24 garlic clives — chopped
1 lb Fresh jumbo shrimp — Butterflied
1 c Chopped fresh parsley
2 c Chopped fresh mushrooms
1 c Chopped green onions
1 tb Red pepper
2 tb Flour
1/2 c Dry white wine
1 pt Heavy cream
5 oz Parmesan Cheese — grated
Salt — to taste

Cook noodles according to package directions in boiling water with
oil. While noodles are cooking, melt butter in large skillet over
medium-high heat. Add chopped garlic and shrimp; cook until shrimp
turn pink, but do not allow garlic to turn brown. Add parsley,
mushrooms, onions and red pepper; saute for 1 minute. Add flour, mix
thoroughly and add wine. Simmer for about 30 seconds, then add cream
and heat through. Drain noodles and add to sauce with half the grated
cheese. Fold in gently until noodles are well coated and cheese is
melted. Salt lightly. If sauce is too thin, continue heating until
sauce reduces to a creamy consistency. If sauce is too thick, add
cream. Garnish with chopped parsley and additional grated cheese and
serve immediately.

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Per serving: 1180 Calories; 94g Fat (72% calories from fat); 25g Protein;=
57g Carbohydrate; 222mg Cholesterol; 835mg Sodium

Coffee House Chocolate Spoons

Recipe By :
Serving Size : 22 Preparation Time :0:00
Categories : Candy Holiday Gift Giving Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces
(or white, mint, etc. chocolate)
20 plastic spoons

Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24
of your plastic spoons. Place semisweet chocolate pieces in a heavy saucpan
over low heat, stirring constantly until the chocolate begins to melt.
Immediately remove from heat; stir until smooth. Dip spoons into chocolate,
tapping the handle of the spoon against the side of the pan to remove excess
chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until
chocolate is set.

Place milk chocolate (or chocolate of your choice) in a heavy saucpan over
low heat, stirring constantly untilchocolate begins to melt. Immediately
remove from heat; stir until smooth. Place the melted chocolate in a small,
heavy self sealing bag. Using scissors, make a small cut in the corner of
the bag; drizzle on or both sides of the covered spoons, making a decorative
pattern. (Small dots, zig-zag lines, circles, etc.)

The above 2 steps can be reversed if you like! Get 6 ozs. of white
chocolate to cover the spoons and 4 ozs. of chocolate of your choice to use
to decorate the spoons.

Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each
spoon separately in clear or colored plastic wrap. Use ribbon to tie off
plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give
as gifts.

Place chocolate covered spoons in a new coffee mug and give along with
homemade muffins, scones, biscuits, cookies, etc.

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Title: Italian Wedding Soup
Categories: Meat, Soup, Italian
Yield: 1

1/2 lb Ground beef
1/2 lb Ground veal
1/4 c Italian seasoned bread crumb
1 Egg
1 tb Parsley
Salt and pepper to taste
4 c Chicken broth
2 c Spinach leaves cut into piec
1/4 c Grated Pecorino Romano chees

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in
a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet
for 30 minutes at 350F. Meanwhile, bring broth to a boil and add
spinach. Cover and boil for 5 minutes. Add the meatballs to the hot
broth, bring to a simmer. Stir in the cheese and serve immediately.
Rita in Scottsdale 01/02/92 01:41 am

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RYE BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1/4 c Rye flour (1 oz)
2 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1 c Water
1 t Dry yeast

Timer may be used. Place all ingredients (except liquids and yeast)
inside the bread pan. Add liquid ingredients. Close cover and place
dry yeast into the yeast holder. Press start.

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CHARLET (PORK HASH WITH EGG)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pork, cooked — minced or
-coarsely ground
4 Egg — lightly beaten
1 c Milk
1/2 ts Salt — or to taste
1 pn Saffron

Put the pork in a saucepan or skillet; mix in eggs
beaten with milk and seasonings. Cook, stirring, over
low to medium heat until the sauce is quite well set.
If it is cooked too quickly the eggs will curdle a
little, but since the effect is simply scrambling,
this is not a disaster.
Take Pork and seeth it wel. Hewe it smale; cast it in
a panne. Breke ayren and do therto, and swyng it well
togyder. Do therto Cowe mylke and Safron, and boile
it togyder. Salt it messe it forth.

— The Forme of Cury
in Pleyn Delit
by Hieatt Butler

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Turkey Soup Continental

Recipe By : Annette Johnsen
Serving Size : 8 Preparation Time :0:00
Categories : Ann’s Best Foreign
Soups Family Favorites
Soups Stews Tried N True

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Butter or margarine
2 T Finely chopped onions
1 C Cooked turkey
2 C Diced raw potatoes
1 C Diced celery
2 C Turkey broth
1 C Creamed style corn
2 C Half and half cream
1 T Salt
1/4 Ts Paprika
1/4 Ts Ginger
1/8 Ts Pepper
2 T Chopped parsley

In a large soup pot, saute onions in melted butter. Add turkey, potatoes,
celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream
and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsl
ey and serve with crustly rolls.

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Title: Turkey Spaghetti Sauce
Categories: Diabetic, Poultry, Sauces
Yield: 6 servings

1/4 c Onion; chopped 1 ts Dried basil
1 Garlic clove; minced 1 ts Dried thyme
1 ts Olive oil; 3 c Chopped cooked turkey;
28 oz Can tomatoes; cut up Cooked noodles or macaroni
6 oz Can tomato paste;

Saute the onion and garlic in the oil until lightly browned. Add the
tomatoes, tomato paste, basil, thyme and turkey. Simmer for 20 to 25
minutes while cooking the noodles or macaroni.

1/6 recipe not including noodles – 215 calories, 3 lean meat, 2
vegetable exchanges 9 grams carbohydrate, 22 grams protein, 10 grams
fat, 190 mg sodium, 627 mg potassium, 54 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: Rice Pudding
Categories: Diabetic, Rice, Desserts
Yield: 4 sweet ones

1 c Low-fat milk; 3 pk Of sugar substitute;
1 Packet butter buds; 1 ts Lemon peel; grated
2 Eggs; 1 ts Vanilla;
2 tb Sugar; 1/2 ts Uncooked brown rice;
-=OR=- 1/4 c Raisins;

Preheat ovenm to 325 degrees. Heat milk in saucepan. Add Butter
Buds and stir unitl dissolved. Heat until mixture simmers. Remove
from heat. In separate bowl, beat eggs unmitl frothy. Add sugar,
lemon peel, vanilla and nutmeg. Add to milk mixture. Add rice and
raisins. Mix well. Pour into 1-quart baking dish. Sprinkle with
additional nutmeg. Bake for 30 minutes, or until knife inserted near
center comes out clean.

Source: Cooking for the Health Of It by Gail L. Becker, R.D.

MMMMM

CHEF’S RABBIT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meats Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Rabbit -or-
2 Pheasants (cut in pieces)
Salt and white pepper
Flour
6 Bacon slices, cut into lg
Squares
1 Onion, chopped fine
8 Extra large mushrooms, whole
Or quartered
6 oz Beef stock
1 c Sour cream

Season meat with salt and white pepper and dredge with flour. In hot
skillet, cook bacon pieces about half way. Add rabbit and/or pheasant and
brown on both sides. Add onions and saute with meat. Add mushrooms. Pour
beef stock over all and put in preheated oven at 450 degrees for 30
minutes, or until meat is done. Take meat out. Whip sour cream into
remaining pan juices and pour over meat.

Source: N.A.H.C. Wild Game Cookbook Author: Scott Ekenberg, Bloomington MN

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