CREATE-YOUR-OWN-ONE-BOWL SOUPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Chicken or beef broth

Add any combinations of the following: 1/4 c. any
cooked meat, poultry or fish 1/4 c. cooked rice, pasta
or potatoes or combination of two 1 c. mixed frozen
vegetables or mix your own, such as celery, onion,
green beans, corn, carrots and cabbage 1/2 c. canned
tomatoes Pinch of thyme, parsley, garlic powder and 1/2
small bay leaf (remove bay leaf before serving)
Salt and pepper to taste 1/4 t. sugar
Fresh green lettuce leaf to add fresh taste

Combine everything in a 2-cup saucepan in order
listed. Lay lettuce leaf on top; cover and bring to a
boil. Lower heat to simmer and cook gently for 20
minutes. If using raw vegetables, cook 30 minutes or
until vegetables are tender. Remove bay leaf and
lettuce leaf. Enjoy

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Title: Chocolate Meringue Cookies
Categories: Chocolate, Cookies
Yield: 12 servings

2 lg Egg whites
1/2 ts Vanilla
1 ds Salt
1/2 c Sugar
1 c Chocolate chips
1 c Walnuts, chopped

Preheat oven to 350 degrees.

Beat together the egg whites, vanilla, and salt until frothy with an
electric mixer. Slowly beat in the sugar, 1 tabls. at a time, on
medium. Continue beating meringue until sugar dissolves and whites
get glossy and form soft peaks. Gently fold in the choc chips and
nuts. Drop by teaspoonfuls on well-greased cookie sheet. Place in the
preheated oven. Close the door and turn the oven off. Do not open the
oven door for 4-5 hours (best to leave overnight).

Serving Ideas : Makes 12-18-20, depending on the size!

Recipe by: Sandee Hughes

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Title: Low Fat Pumpkin Oatmeal Cookies
Categories: Cookies
Yield: 48 servings

1 c Pumpkin
2 Egg whites; whipped
1 c Brown sugar; packed
1 1/2 c Unbleached flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
3 c Rolled oats
1 c Raisins

Recipe by: Anita A. Matejka
Preparation Time: 0:20
Preheat oven at 350. Prepare baking sheet with cooking spray. In a
mixing bowl, combine pumpkin and egg whites. In another mixing bowl,
combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and
raisins. Mix wet ingredients with dry ingredients just until moistened.
Drop by tablespoonfuls onto prepared baking sheet, 2″ apart. Bake for 15
minutes, or until they seem firm.

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Title: Beaver Tail (jvn)
Categories: Meats
Yield: 1 servings

1 Beaver tail

Roast beaver tail over campfire, cut it open and pull the skin off. (This
makes a very rich meat.)

:source: Yukon Cookbook by Leona Kananen

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Title: WILD RICE AMANDINE EN CASSEROLE
Categories: Rice, Casseroles
Yield: 6 servings

2.00 tb Onion, chopped
2.00 tb Fresh chives, finely chopped
1.00 ts Shallot, finely chopped
3.00 tb Green bell pepper, finely ch
-pped
0.25 c Olive oil
2.00 c Wild rice, rinsed well and d
-ained
4.50 c Chicken broth, heated
Salt, pepper to taste
0.75 c Blanched almonds, slivered

In a large saucepan, cook the onion, chives, shallot, and pepper in
the oil over mod-low heat, stirring occasionally, until veggies are
softened. Add the rice, and cook the mixture, stirring constantly,
for 1 minute. Stir in broth, season with salt and pepper to taste,
and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the
middle of a 325f oven for 75 minutes, or until rice is tender. Stir
once after about 35-40 minutes.

a 1952 Gourmet Mag. favorite

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Title: SPLIT SECONDS
Categories: Cookies
Yield: 48 cookies

3/4 c Butter, softened
2/3 c Sugar
2 ts Vanilla
1 Egg
2 c All-purpose flour
1/2 ts Baking powder
1/2 c Red jelly or preserves

Heat oven to 350F. In large bowl, beat butter and sugar until light and
fluffy. Add vanilla and egg; blend well. Stir in flour and baking
powder; mix well. Divide dough into 4 equal portions. On lightly floured
surface shape each part into 12 x 3/4 inch roll; place on ungreased
cookie sheets. Using handle of wooden spoon or finger, make depression
about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll.
Fill each roll with 2 tablespoons of jelly.

Bake at 350F for 15 to 20 minutes or until light golden brown. Cool
slightly; cut diagonally into strips. Cool completely on wire racks.

Nutrition per cookie: Calories 70; Protein 1g; Carbohydrates 9g; Fat 3g;
Sodium 40mg

Notes: I always seem to get more than 48 – guess I’m cutting them too
small. If using jam, try to use seedless, or strain it first.

Source: Complete Book of Baking, Pillsbury
Unsolicited Comments: Anne Sheresky (sheresky@worldchat.com)

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BRAN MUFFINS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7/8 c Oil
8 oz Egg substitute
2 c 100 percent bran
1 qt Buttermilk
5 c All-purpose flour
2 ts Baking powder
-Directions:
2 1/2 c Sugar
4 c All-bran
1 c Boiling water
2 ts Vanilla extract
5 ts Baking soda
1 t Salt (optional)

Mix oil and sugar thoroughly in a VERY LARGE bowl. Add
egg substitute, 2 ounces at a time and beat well. Mix
together All Bran and 100 percent Bran. Add boiling
water. Stir and let cool.

Add buttermilk and vanilla to bran mixture. Sift
together flour, baking soda, baking powder and salt.
Add bran mixture to the creamed mixture, alternating
with the flour. Do this in three portions. Stir
thoroughly to blend. If storing batter, store in
tightly covered container in refrigerator. This will
keep up to 3 months. If using stored batter, DO NOT
STIR! To bake muffins, fill paper muffin cups 2/3
full. Bake at 350 degrees for 20-25 minutes or until
they test done. Dates, nuts, raisins or glaced fruit
may be sprinkled on top of batter in bowl when filling
muffin cups. This becomes a filling inside the batter
as muffin cups are filled. Muffins are very good cold.
They also may be re-heated or frozen after baking.

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Title: Homemade Granola
Categories: Snacks
Servings: 8

4 c Rolled Oats
1/2 c Wheat Germ
1/4 c Sesame Seeds
1/4 c Shelled Peanuts
2 tb Light Sesame Oil
1/4 c Honey
1 ts Ground Cinnamon
1/2 ts Grated Nutmeg Or Cardamon

Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven
to 350øF. Toast the oats, wheat germ, seeds, and legumes lightly on a
baking sheet for 5-10 minutes, until slightly browned. Remove and cool.
Heat the honey and oil together in a small pan; drizzle it over the dry
mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the
baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a
few minutes more, until crispy but not too browned. Remove and cool. Add
raisins, nuts, or dried fruit if desired.

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SWEET AND SOUR TVP® WITH PINEAPPLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
Main Dish Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–COMBINE AND LET
STAND——————-
1 c TVP® chunks
1 tb Ketchup
1 1/4 c Hot water
—–REST OF INGREDIENTS—–
1 c Sliced carrots
1 Green pepper cut in 1"square
20 oz Can unsweetened pineapple
-chunks
1/4 c Sugar
1/4 c Cider vinegar
2 tb Cornstarch
1/4 c Tamari

Combine first three ingredients and let stand 5
minutes. Cover tightly and microwave on medium high
power for 10 minutes or add 1/2 c liquid and simmer in
a covered pan until tender but not mushy (20-30
minutes). Bring 1 cup water to a boil and add carrot
and pepper. Cover, return to a boil and cook for 2
minutes to crisp-tender. Remove from heat, drain,
reserving liquid. Return liquid to pan and add juice
from the pineapples. Bring the liquid to a boil and
add sugar and cider-vinegar. In a small bowl, combine
the cornstarch and tamari. Stir the cornstarch mixture
into the hot liquid; the sauce will thicken and come
to a boil almost at once. Add the cooked TVP®, the
carrots pepper, and pineapple to the sauce. Serve
over rice or crisp chow mein noodles. This can be made
ahead of time and reheated later. PER SERVING:
Calories: 234, Protein: 6gm, Carbohydrate: 56gm,
FAT:0gm FROM The TVP® Cookbook, Dorothy Bates ISBN#
0-913990-79-5 Typed for Meal Master by Susan Grabowski
on 5/7/93 Prodigy: TRGS55A Internet:
susan.grabowski@bnb.com FIDO: (1:107/928)

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Peppermint Ice Cream

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk
1 pound soft peppermint candy sticks
2 cups half-and-half
2 cups whipping cream

Combine milk and candy; cover and refrigerate 12 hours.
(Candy will dissolve.) Combine candy mixture, half-and-half,
and whipping cream in freezer can of a 1-gallon hand-turned
or electric freezer. Freeze according to manufacturer’s
instructions. Let ripen at least 1 hour.

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