Title: PICKLED ONIONS
Categories: Pickles, Vegetables
Yield: 6 servings

1 ea Gallon Pickling Onions
1 c Pickling Salt
1 c Sugar Or To Taste (2 C Max)
5 c White Vinegar
3 tb White Mustard Seeds
2 tb Horseradish OR
2 tb Peppercorns
1 x Hot Red Peppers
1 x Bay Leaves

Scald the onions for 2 minutes in boiling water, dip
into cold water and peel. Sprinkle the onions with
the salt, add cold water to cover, and let stand for
12 hours or overnight. In the morning, drain the
onions, rinse them in cold fresh water and drain
again. Combine the sugar, vinegar, mustard seeds, and
horseradish or peppercorns, bring to a boil, and
simmer for 15 minutes. Pack the onions into clean
jars. Add 1 small hot pepper and 1 bay leaf to each
jar, fill the jars with boiling-hot liquid and seal.
Makes 5 – 6 pints.
NOTE:
~—-
You can also add 6 T whole allspice or 1/4 c mixed
pickling spices for interesting variations.

—–

Title: Apricot Corn Pasta^
Categories: Crs, Makepasta
Yield: 1 servings

MMMMM—————————-HAND———————————
3/4 c Durum semolina
1/4 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional

MMMMM————————–EXTRUDER——————————-
1 c Durum semolina
1/3 c Cornmeal
1/4 c To 1/3 apricot nectar
1 tb Vegetable or olive oil,
Optional

Per 1 cup Serving: 299calories 9.0g protein 52.6g carbohydrate 5.9g
fat 32.6mg sodium

The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.

MMMMM

Title: SLOVAK CHRISTMAS SOUP
Categories: Ethnic, Soups
Yield: 6 servings

1 lb Mushrooms
1 tb Butter
1/2 lb Sauerkraut
2 tb Shortening
2 tb Onions, chopped fine
2 tb Flour
1 qt Milk
1 x Paprika (to garnish)

Wash mushrooms well and cut up small. Cook in 2
qts. of water for 1/2 hour, then add sauerkraut and
cook for another 15 minutes. Melt in saucepan 2
tablespoons shortening, add flour, brown lightly and
stir constantly while you pour in your milk and cook
until smooth. Add to the mushrooms and sauerkraut. Fry
onion in the tablespoon of butter, when lightly brown
pour into soup. Cook altogether for a minute and salt
to taste. Sprinkle paprika over all. Makes 6 servings.

—–

Title: GEORGE LIU’S MOO GOO GAI PAN
Categories: Oriental, Chicken, Rice
Yield: 10 servings

4 Chicken breast halves;
– Skinned, boned and sliced
Salt and pepper to taste
4 cl Garlic; minced
2 c Water
1 tb Cornstarch
5 tb Corn oil
8 oz Fresh mushrooms; sliced
4 lb Chinese white cabbage; chop
2 tb Sugar
4 tb Soy sauce
6 Scallions; chopped

In a bowl, toss the sliced chicken with the salt and
pepper, garlic and cornstarch mixture. Set aside. Heat
3 tablespoons of the corn oil in a wok and add the
mushrooms, cabbage and sugar. Stir-fry for 2 minutes,
then cover and cook for 5 minutes. Remove from the
wok. Heat the remaining 2 tablespoons of corn oil in
the wok and stir-fry the chicken for 2 minutes over
high heat. Add the soy sauce and mix well. Cover and
cook for about 6 minutes, or until the chicken is
cooked through. Add the cooked vegetables and the
scallions. Toss everything together for about 1
minute. Serve hot with steamed rice.

—–

Title: ROSEMARY POTATOES
Categories: Diabetic, Side dish, Vegetables
Yield: 4 sweet ones

1 tb Virgin olive oil;
2 cl Garlic; minced
1 lb New potatoes;
1/4 ts Salt;
1/4 ts Pepper;
1 ts Dried rosemary; crumbled

In a large non-stick skillet, heat oil. Add garlic
and saute about 5 minutes. Cut potatoes into 1″
pieces. Add to garlic and sprinkle with salt, pepper
and rosemary. Toss. Increase heat to medium, cover
and cook about 15 minutes. Recover and cook until
potatoes are browned, about 4 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1
FAT EXCHANGE; CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g;
SOD: 120mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O’Brion and her

—–

Title: Bay Country Crab Soup
Categories: Soups/stews, Fish crab
Yield: 5 Quarts

1 lb Beef shin; bone-in
3 qt Water
1 lg Onion; chopped
2 lg Stalks celery; chopped
1 1 pound can tomatoes
1 tb Salt
1/4 ts Black pepper
1/8 ts Cayenne pepper
1 pk Frozen mixed vegetables;
– (10 oz)
1 pk Fresh or frozen mixed soup
– vegetables
1 lb Maryland regular crabmeat
1/2 lb Maryland claw crabmeat;
– 8 ozs

Recipe by: The Maryland Seafood Cookbook.

Put first 8 ingredients in a large pot and simmer covered, until meat is
tender, about three hours. Add the rest of the ingredients and simmer
covered until vegetables are done.

Formatted for you by: Bill Webster

—–

Title: Curried Egg And Artichoke Dip
Categories: Veg-cook, Sept., Lacto
Yield: 1 servings

2 To 3 hard boiled eggs
1 (10 oz.?) can unmarinated
(plain) artichoke hearts
x Mayonnaise
x Sour cream
x Cumin powder
x Curry powder

Chop the eggs and artichoke hearts into chunks big enough to eat and small
enough to scoop up on a cracker. Mix equal parts sour cream and
mayonnaise, enough to make it all moist and tasty, and add spices to your
taste @ 2 parts curry to one part cumin. I like it spicy myself, but you
don’t want to overwhelm the delicate flavour of the artichoke. Exceedingly
popular at parties, and goes quickly; I make a batch, put it in the
refrigerator, and gnosh my way through it in a day or so!

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #206,
Sept. 24, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

—–

Title: PEACH RHUBARB JAM
Categories: Condiments, Can/preserv
Yield: 6 servings

2 Qt. Sliced or fresh rhubarb,
-1 inch pieces
4 c Sugar
1 cn Peach pie filling (21 oz.)
1 pk Orange flavored gelatin

In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil. Reduce heat and
simmer for 10 minutes. Meanwhile, dice peaches and add with filling
to saucepan; return to boiling. Remove from heat; add gelatin and
stir until dissolved. Spoon into canning jars or freezer containers.
Cool completely. Refrigerate or freeze. Yield: About 7 half-pints

SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr
93

MMMMM

Date: Sat, 16 Apr 94 02:39:08 CDT
From: Jeanne Chappell

Cranberry Salsa
———————————————————————–

1 -12 oz bag fresh cranberries – chopped
(I slice frozen cranberries using food processor, 3mm slicer)

4 green onions, minced
2 jalapeno peppers, minced
2/3 C sugar
1 T crushed dried mint
6 T lime juice
1/4 t ground ginger

Combine ALL ingredients in a bowl
Cover and chill 24 hours or up to 4 days

CREAM OF PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Soup
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
2 tb Finely chopped onion
2 c Cooked or canned peas
1/2 ts Salt
1 t Sugar
2 c Water
1 c Light cream or milk
1/4 ts Garlic salt
1/4 ts Pepper

1. Place butter and onion in a deep, 2 1/2-quart, heat-resistant,
non-metallic casserole. Heat, uncovered, in Microwave Oven 3 minutes or
until onion is tender. Stir mixture occasionally. 2. Add peas, salt, sugar
and water. Heat, uncovered, in Micro- wave Oven 3 minutes. Puree mixture
in a blender until smooth. 3. Add light cream and heat, uncovered, in
Microwave Oven 3 to 5 minutes or until heated through. Stir occasionally.
4. Stir in remaining ingredients and heat, uncovered, in Micro- wave Oven
1 minute longer or until soup bubbles. 5. Allow soup to stand 2 to 3
minutes before serving.

– – – – – – – – – – – – – – – – – –