Biscuits Gravy

4 Tbsp flour
3/4 cup water
2 cups skim milk or milk substitute
1 1/2 tsp fresh sage, crumbled finely
or
1 tsp ground sage
1/8 tsp cayenne pepper
1/2 tsp tobasco sauce
1/4 tsp salt
1/2 tsp fresh ground black pepper

Mix flour and water until smooth and no lumps. Put into medium sauce
pan, and heat over medium-high heat until the mixture boils. Reduce
heat, stirring constanly, and boil for 4 – 5 minutes. Mixture should
be very think and blubbery. Add milk and stir until the mixture is
smooth again. Add spices, and return to boil, cooking until it has the
consistancy of thick gravy.

Serve over split baking powder biscuits, with fruit (whole-berry
cranberry sauce was *great* with this dish!), grits, red beans rice,
toast jam, etc.

Makes enough for about 4 biscuits.

Title: Corn Flower Soup
Categories: Oriental, Soups
Servings: 4

1 Pork chop, chopped fine
1 Small can white cream corn
1 c Water
1 Egg, beaten
1 g Salt and pepper to taste

Add a small amount of oil into saucepan and brown the chopped pork. Add the
water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10
minutes longer. Remove from heat and gently stir in the beaten egg. Serve
piping hot.

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Title: Orange-Mustard Sauce
Categories: Sauces
Yield: 8 Servings

1 c V8 Vegetable Juice
1/2 c Orange marmalade
1 tb Dijon-style mustard

In 1 1/2 quart saucepan, combine "V8″ juice, marmalade
and mustard. Over medium-high heat, heat to boiling.
Reduce heat to low; cook 10 minutes or until sauce
thickens, stirring often.
Use sauce to baste chicken, pork chops or turkey
cutlets during the last few minutes of broiling or
grilling. Makes about 1 cup sauce.

MMMMM

Title: Iced Lemongrass Tea
Categories: Vietnamese, Beverages
Yield: 4 servings

Stephen Ceideburg
1/4 c Chopped fresh lemongrass
-tops or
2 tb Dried flakes
4 c Boiling water
Sugar to taste

Preheat teapot with boiling water; discard water. Add lemongrass and
boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten
to taste, and serve in tall glasses with ice.

From the California Culinary Academy’s “Southeast Asian Cooking”, Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

MMMMM

Title: JUDICIAL MISCONDUCT BEEF, PORK, SAUSAGE CHILI
Categories: Main dish, Chili
Yield: 20 servings

3 lb Ground beef, the leanest,
-chili grind
2 lb Round steak, extra lean (or
-flank steak), cubed
1 lb Pork shoulder, extra lean,
-chili grind or cubed
1 lb Linguica or andouille
-sausage, chopped fine
3 Purple onions, large,
-chopped small
3 Walla Walla Sweet Onions, or
-other sweet onion
6 Garlic cloves, finely
-minced
2 c Green Chiles, chopped
-(Ortega or other good
-brand)
2 Green peppers, chopped
-small
2 Red peppers, chopped small
2 Celery ribs, minced
1/4 c Parsley, minced
8 T Chili powder (GebhardtUs or
-other good brand)
2 T Cumin, ground
2 T Spanish sweet paprika
2 T Oregano, dried (preferably
-the Greek variety)
4 Red peppers, dried (or 2
-tblsp crushed)
2 t Black pepper, freshly
-ground
1 t MSG (Accent)
2 t Salt
1 t Coriander (crushed or
-ground)
2 T Maggi Seasoning
1/4 c Tiger Sauce
16 oz Beef broth
2 c Tomato sauce (15 oz. Each)
1 c Tomato paste (12 oz)
1 c Italian plum tomatoes,
-whole, diced
2 T Masa Harina (or flour)
1 lb Black beans (optional),
-soaked overnight
1 Beer from a good
-microbrewery like Ballard
-Bitters
-Walla Walla sweets, diced,
-for garnish
-Monterey Jack cheese,
-shredded, for garnish

Wash beans carefully and soak in enough salted water overnight to cover
them by 2 inches of water. Bring to a boil and simmer the next day
until tender (usually 2-3 hours).

In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add
garlic, onions, bell peppers, and celery. Cook until the onions are
clear. Remove and reserve.

Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on
high heat until thoroughly browned. Drain fat. Remove ground meat and
reserve. Brown cubed meat, drain, and reserve. Place reserved
vegetables and meats in chili pot along with linguica (or Andouille).
Add all remaining vegetables, spices and liquids (except the beer, Masa
Harina, or beans), a little at a time, stirring and mixing thoroughly
between additions. Carefully bring temperature up to a simmer.

Cook covered on very low heat approximately 5 hours. Adjust the
consistency after 3 hours. If too thin, uncover and reduce by turning
up heat (carefully) slightly. If it is still not the desired
consistency, add masa harina (or flour) to thicken, beer to thin, as
needed. Taste and adjust for spices carefully (the flavor will develop
as the chili cooks). It should be hot enough to be memorable, but not
so hot it takes the skin off the roof of your mouth. ItUs better to
sneak up on hot. You canUt take it out. If it cries out to be hotter,
add just enough Louisiana hot sauce.

Finally, and only if you absolutely must, add the beans. A chili purist
would jettison them without a second thought. If you canUt bring
yourself to do it, but want to serve the chili beanless as God intended,
serve the beans on the side and let people indulge their own leguminous
perversions.

Serve topped with chopped Walla Walla sweets, shredded Monterey Jack
cheese, and a pinch of parsley.

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GREEN TOMATO SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Toamtoes — green
-peeled chopped fine
1 Onion — chopped
1/4 ts Cinnamon
1/8 ts Cloves — ground
1 t Sugar
1/4 ts Pepper
2 c Water
1/4 ts Baking soda
3 tb Butter
3 tb Flour — all purpose
4 c Milk

Place in the saucepan; the tomatoes, onion, cinnamon,
ground cloves, sugar, pepper and water. Bring to a
boil and boil for 30 minutes. Add the soda. Melt the
butter, add the flour. Mix and add the milk. Cook till
creamy, stirring constantly. Add green tomatoes to the
cream. Mix thoroughly. Salt to taste and serve.

– – – – – – – – – – – – – – – – – –

Title: Neighborhood or Scout Troop Snax
Categories: Snacks, Kids
Servings: 6

1 Box corn chex
1 Box rice chex
1 lg Bag of pretzels
1 lg Can of nuts (any kind, honey
-roasted peanuts works best
-for me)
1 Bag of plain and peanut
-m m’s
2 Bags dehydrated fruit, cut
-up

Neighborhood or Scout Troop Snax

First you will need a heavy duty trash bag (Hefty Steel Sack works fine)
pour in the following, having two children holding open the bag: Here’s the
part that the kids like to do…tie the bag closed and shake to mix. Open
bag and divide out, I use zip-lock sandwich bags. Serves alot of

MMMMM

Title: SWEET SOUR RED CABBAGE (LITTLE)
Categories: Diabetic, Side dish, Vegetables
Yield: 8 folks

1 sm Head red cabbage;
1/2 c Water;
2 ts Cornstarch;
1/2 c Cider vinegar;
3 tb Fructose;
1/4 ts Salt;
1/2 ts Caraway seeds;

Shred cabbage steam over rapidly boiling water 10
minutes, or until crisp-tender. Remove from heat
thoroughly. Dissolve cornstarch in water; add
remaining ingredients; cook over medium heat until
slightly thickened. Put this dish with either in large
mixing bowl; add sauce and mix well. Use this dish
with either hot or cold meat. NOTE: This recipe is
provided through the courtesy of Sweet Lite Fructose.
(However, I would and shall use my sugar sub.)

Food Exchange per servings: 1/2 FRUIT EXCHANGE + 1
VEGETABLE EXCHANGE Cal: 45

Source: Recipes for Diabetics by Billie Little. (1985
version)

Brought to you and yours via Nancy O’Brion and her

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From: waring@ima.infomail.com (Sam Waring)
Date: Mon Jun 19 10:22:11 PDT 1995

Title: RHUBARB COOKIES
Categories: Cookies
Yield: 30 cookies

1/4 lb butter
1 c Sugar, brown, light
1 Egg
1 c Cooked rhubarb, drained **
2 c Flour
1/4 ts Salt
1 ts Baking soda
1 ts Nutmeg, grated
1 ts Cinnamon
1/2 ts Ground cloves
3 T crystallized ginger; finely
-chopped (opt)
1/2 c Walnuts; chopped
1 c raisins

** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in
1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar
1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together
and let steep overnight (you will be amazed at how much juice the
rhubarb gives off). Pour off 3/4 cup of the liquid and use for a
drink. Cook the rhubarb slices in the remaining until just tender
but still holding their shathe remaining until just tender
but still holding their shape, less than 5 minutes. The rhubarb is
ready to eat as is, to use in other recipes, or to freeze in
containers.

Cream the butter and sugar together. Add the egg and beat until
light, then stir in the rhubarb. Stir the flour, salt, baking soda, and
spices together and toss until thoroughly mixed. Stir the dry ingredients
into the rhubarb mixture until the two are blended, then fold in the
optional ginger, the walnuts, and the raisins. Drop the batter by the
tablespoonful onto greased baking sheets about 1 1/2 inches apart, and
bake in a preheated 350 F oven for 12 minutes, until lightly browned
at the edges.

[ The L. L. Bean Book of NEW New England Cookery ]
per Fred Peters

MMMMM

Title: Stir Fried Clams in Chile Garlic Black Bean S
Categories: Chinese, Fish
Yield: 6 servings

Stephen Ceideburg
2 lb Small cherrystone clams
-(about 24)
1 tb Chinese salted and fermented
-black beans
1 Inch lump fresh ginger,
-peeled, minced
2 Garlic cloves, chopped
2 tb Peanut or corn oil
2 To 3 fresh green chiles,
-sliced diagonally
2 Green onions, coarsely
-chopped
1 ts Sugar
White pepper to taste
2 tb Chinese Shaoxing rice wine
-or dry vermouth
1 tb Dark soy sauce
1/4 c Chicken stock
1 ts Cornstarch mixed with 1
-tablespoon water
1 ts Asian hot sesame oil

Scrub clams and rinse well with cold water. Discard
any that do not shut quickly or have broken shells.
Keep refrigerated in a bowl covered with a damp towel
until ready to cook. Soak the black beans in lukewarm
water to cover for 5 minutes. Rinse with fresh water
and transfer to a small bowl with the ginger and
garlic. Using the back of a fork, gently mash the
mixture into a coarse paste; set aside.

Place a wok over high heat. When hot, add the oil,
then the black bean paste, chiles and green onions;
stir rapidly until fragrant, about 15 seconds. Add
clams and stir-fry for 1 minute. Season with sugar and
white pepper. Splash in the rice wine and toss
together for a few seconds.

Add soy sauce and chicken stock, cover, reduce heat to
medium-high and simmer for 3 to 5 minutes, or until
clams open.

Pour cornstarch mixture into the center of the wok.
Stir continuously until sauce thickens to a creamy
glaze. Drizzle in the sesame oil.

Serve with steamed rice.

Serves 6 with other dishes.

PER SERVING: 100 calories, 7 g protein, 4 g
carbohydrate, 6 g fat (1 g saturated), 76 mg
cholesterol, 190 mg sodium, 0 g fiber.

From an article by Joyce Jue in the San Francisco
Chronicle, 9/1/93.

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