Title: Onion Dip
Categories: Diabetic, Appetizers
Yield: 2 servings

8 oz Plain lo-cal yogurt 1 ds Hot pepper sauce
1/2 x Onions, finely chopped 1 ds Horseradish
2 ts Lemon juice 1 ds Salt and pepper
2 tb Parsley

Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving
= 1/2 milk, 1/2 veg Calories: 72

MMMMM

Lime-Scented Bulgur Pilaf with Raisins and Pinenuts

Recipe By : The Meatless Gourmet
Serving Size : 6 Preparation Time :0:00
Categories : Vegan Grains
Vegetarian Lowfat
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 cup onion — finely chopped
2 cups vegetable broth
1 cup bulgur
1/3 cup raisins
1 teaspoon lime zest — grated
1/2 teaspoon cinnamon
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon dried thyme
2 tablespoons pine nuts — toasted

Heat oil in a medium saucepan over medium heat. Add onion. Cook 5 minutes,
stirring frequently and adding small amounts of water if necessary, about a
tablespoon at a time to prevent sticking.

Add water or broth and bring to a boil. Stir in remaining ingredients, except
pine nuts, cover, reduce heat to low, and cook 10 minutes. Remove from heat
and let stand covered 5 minutes. Fluff bulgur with a fork and spoon into a
shallow serving bowl. Top with toasted pinenuts.

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Per serving: 185 Calories; 4g Fat (17% calories from fat); 6g Protein; 35g
Carbohydrate; 1mg Cholesterol; 699mg Sodium

SAUSAGE BALLS #1

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Pork
Cheese/eggs Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Chedder Cheese Grated
3 c Bisquick
1/3 c Water

Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350øF for 15
minutes. Makes about 5 dozen. NOTE: defrost and reheat
at 350øF.

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Hobo Stew and Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HOBO STEW—–
6 Quartered Carrots
2 pounds Cubed Stew Beef
1 medium Sliced Onion
1 Clove Garlic
4 cups Boiling Water
1 teaspoon Worcestershire Sauce
1 teaspoon Sugar
1 tablespoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika
—–DUMPLINGS—–
1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 cup Milk
2 tablespoons Vegetable Oil

HOBO STEW: Brown meat in hot oil. Add water, Worcestershire sauce, garlic,
onion and seasonings. Simmer for 2 hours, stirring occasionally to keep from
sticking. Add carrots. Continue cooking for 20 to30 minutes or until carrots
are done. (Cubed potatoes may be added at the same time as the carrots, or
leftover green beans or peas during the last 10 minutes of cooking). Remove
meat and vegetables, thicken liquid for gravy and return meat and vegetables.
DUMPLINGS: Sift flour, salt and baking powder together. Add milk and
vegetable oil to make soft dough. Drop by spoonfuls over Hobo Stew, covering
top. Cover tightly and steam without lifting lid for 12 to 15 minutes or until
dumplings are fluffy. From:
Syd’s Cookbook.

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PEACHY PUDDING BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 md Peaches
3/4 c Brown sugar (packed) or
-granulated sugar
1 c Bisquick baking mix
1/4 ts Nutmeg

From: Donna Ransdell, COOKING echo

Fresh peaches and brown sugar baked in a pidding,
topped with ice cream. Who needs an ice cream parlor!

Heat oven to 425.

Peel peaches and slice into large bowl. Sprinkle
evenly with sugar and let stand 10 minutes. Stir in
baking mix and nutmeg.

Turn fruit mixture into greased square pan, 9×9.

Bake 30 to 35 minutes. Serve warm and, if you like,
with light cream or ice cream. 6 servings.

From Betty Crocker’s Bisquick Cookbook.

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BLACK-EYED PEA’S BROCCOLI-CHEESE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Broccoli — fresh
2 c Water
3/4 ts Salt
1/2 c Cornstarch mixed with 1 cup
Cold water
1 pt Half and half
1 lb Velveeta
1/2 ts Pepper

Steam broccoli until tender. Place half-and-half and
water in top of double boiler. Add cheese, salt and
pepper. Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into
cheese mixture in double boiler and heat over
simmering water until soup thickens.

Recipe By : Fort Worth Star-Telegram

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Title: Suzy’s Honey Plum Bbq Sauce
Categories: Bbq, Winner, Posted-mm
Yield: 3 servings

2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce

2nd Place WINNER* GEnie F W BBQ contest 1992

Combine all the ingredients in a saucepan and heat until blended. When
cooled can be stored in the refrigerator for up to two weeks.

Use on Poultry, Ribs or Pork Roast

From the recipes files of suzy@gannet.infi.net

—–

Date: Mon, 27 Jun 94 11:44:43 PDT
From: mingram@madam.west.sun.com (Judy Mingram – SunSelect)

Fatfree Root Beer Floats

2 scoops fatfree frozen vanilla yogurt or ice milk
16 or larger bottle Diet A W Root Beer

Pour 1/2 c or so in the bottom of a large glass, add the frozen yogurt,
let the carbonation settle down and slowly add rootbeer until the glass
is full. For those who are near a Crate and Barrel, our local store
had large thick glass beer mugs for about $2.75 that I got wet and put
in the freezer for about 30 minutes before making the floats. Be sure
the root beer is very ice cold before using.

Turkey Pasta Salad

Recipe By : Original From McCormick Company, Inc.
Serving Size : 4 Preparation Time :0:10
Categories : Leftover Turkey Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c turkey light meat, skinless — cooked and cubed
1 c elbow macaroni — cooked
1/2 c celery — sliced
1/2 c bell peppers — chopped
1/2 c onions — chopped
1/2 c fat-free mayonnaise
3/4 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1/8 tsp crushed red pepper

Preheat oven to 350. Place turkey, macaroni, celery, bell peppers, and
onions in a 2-quart casserole dish. Stir gently to combine. In a mixing
bowl, combine mayonnaise, salt, basil, black pepper, and crushed red
pepper. Stir into turkey mixture and toss to coat. Bake for 15 minutes or
until heated through.

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Per serving: 219 Calories; 2g Fat (7% calories from fat); 23g Protein; 26g
Carbohydrate; 48mg Cholesterol; 788mg Sodium

Tony Palermo’s Michigan Champ Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Ground beef
3 tablespoons Oil
60 milliliters Garlic — crushed
3 large Onions — chopped
3 Green peppers — chopped
6 Jalepeno peppers — chopped
3/4 cup Chili powder
1/4 cup Oregano
1/4 cup Sweet basil
1/4 cup Thyme
1/4 cup Crushed rosemary
1 tablespoon Salt
1 tablespoon White pepper
1 tablespoon Cumin powder
2 No.10 cans whole tomatoes
(13 lbs)
1 cup Tomato paste
1 teaspoon Tasbasco
Sour cream for garnish

Brown ground beef, drain and set aside. Heat oil and saute garlic, 2 onioins,
green peppers, and jalapeno peppers. Cook on medium heat for 5 mins. Add all
spices. Continue to cook for about 3mins. Add whole tomatoes and juice, tomato
paste, Tabasco, and beef and cook for 2 1/2 hours. Garnish with sour cream.

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