Title: Vegetable Beef Soup (Slow Cooker)
Categories: beef, soups, vegetables
Yield: 8 servings

2 md potatoes, peeled and diced
2 md carrots, peeled and diced
1 1/2 lb beef shank or neck bones
1 md onion, peeled and chopped
1 cn whole tomatoes (16 oz),
-quartered a
1 cn whole kernal corn (17 oz),
-undraine
1 bay leaf
1 tb dried parsley flakes
1 ts worcestershire sauce
1/2 ts dried thyme leaves
1/4 ts salt
1/4 ts pepper
1/4 ts ground savory
2 ts instant beef bouillon
3 c boiling water

Place the first 7 ingredients in a 3 1/2-quart slow cooker in the order
listed. Sprinkle parsley and the next 5 ingredients over the vegetables.
Dissolve bouillon in boiling water and pour over spices. Cover and cook on
low setting for 8 to 10 hours. Remove beef shank and bay leaf; recover.
Remove meat from bones; cut into bite-size pieces. Return meat to soup;
mix.

Makes 3 quarts. Serves 8 to 10.

Posted by Fred Peters.

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Title: Kutia (Flummery)
Categories: Russian, Christmas
Servings: 10

1 c Whole Wheat Kernels
1/2 c Poppy Seeds
1 c Honey; (Clover Or Wild)
1/2 c Walnuts; Chopped
1/2 c Raisins
1 pn Salt

Blanch the wheat with boiling water. Cover and let stand for about 1
hour. Pour off the water, then add enough cold water to cover about
double, and cook, covered, over low heat until the kernels are soft, about
3 to 4 hours depending on the type of wheat. Strain and allow to cool.
Blanch the poppy seeds with boiling water, allow to rest for 15 minutes,
then drain. Add enough cold water to cover and reheat to boiling. Cook
for a few minutes then drain the water again. Pour the seeds into a
cotton towel and pat and squeeze dry. Then mash the seeds in a processor
or blender until mixture turns from slate to milky. Combine the wheat,
poppy seeds, and honey. Taste and season as needed with salt. Add the
chopped walnuts and raisins. The consistency should be semiliquid.

MMMMM

Spicy Chili Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mcdougall Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Dry red kidney beans
5 cups Water
2 Yellow onions — chopped
1 Green pepper — chopped
2 Stalks celery — chopped
2 Cloves garlic — crushed
1 cup Low-sodium tomato sauce
1 can Stewed tom. low sod. 15 oz.
4 teaspoons Chili powder
2 teaspoons Ground cumin
1/4 teaspoon Crushed red pepper
1/8 teaspoon Cayenne

Canned beans cannot be used in this recipes; the cooking liquid from the dry
beans makes a rich, flavorful broth that forms the base for the chili. If you
soak the beans overnight you can cut the cooking time in half. Freeze any
leftover chili for a fast meal later. Serve over brown rice (make 3/4 cup per
serving extra rice for tommorows breakfast). Place the beans and water in a
large pot. Bring to a boil, cover, reduce heat, and simmer for 2 hours. Add
the remaining ingredients and cook an additional 2 hours.

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Title: FALAFEL (DIABETIC)
Categories: Diabetic, Vegetarian, Beans
Yield: 20 balls

3 c Garbanzo beans; cooked
1 tb Lemon juice
1/2 c Onion; chopped
2 tb Flour, whole wheat pastry
1/4 c Wheat germ
1/4 c Parsley
1/4 c Sesame seed
1/4 ts Pepper
1/4 ts Garlic powder
2 tb Oil

Heat oven to 350^F. In a food processor or blender
grind garbanzo beans, lemon and onion. Remove and add
flour, wheat germ, parsley, sesame seed, pepper and
garlic powder. Form into 20 falafel balls. Heat oil in
a large baking dish, then add falafel and bake 15 min,
stirring occasionally.

1 serving of 5 falafel = 434 calories; 3 meat, 2
bread, 1 fat Pro 20gm, fat 9gm, carbo 56gm From
“Vegetarian Cooking for Diabetics”

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Title: Whole Wheat Bagels
Categories: Breads
Yield: 12 servings

2 pk Dry yeast
2 c Warm water (105-115 degrees)
2 tb Honey
2 c Whole wheat flour
1 1/2 ts Salt
3 c All-purpose flour
= to 3 1/2, divided
3 1/2 qt Water
1 ts Salt
Sesame seeds

Recipe by: Southern Living
Preparation Time: 0:45
Dissolve yeast in warm water in a large bowl; let stand 5
minutes. Add honey, stirring well. Stir in 2 cups whole
wheat flour and 1-1/2 teaspoons salt; mix well. Gradually
stir in enough all-purpose flour to make a soft dough. Turn
dough out onto a heavily floured surface (dough will be
sticky), and knead until smooth and elastic (8 to 10
minutes). Place dough in a well-greased bowl, turning to
grease top. Cover dough, and let rise in a warm place (85
degrees), free from drafts, 1-1/2 hours or until doubled in
bulk.

Punch dough down, and divide dough into 12 equal pieces.
Roll each into a smooth ball. Cut with 1-inch cutter or
punch a hole in the center of each ball with a floured
finger. Gently pull dough away from center to make a 1- to
1-1/2-inch hole. Place shaped bagels on lightly greased
baking sheets. Cover and let rise 15 minutes. Broil
bagels 5 inches from heat 2 minutes on each side or until
lightly browned. Bring water and 1 teaspoon salt to a boil
in a large Dutch oven. Reduce heat, and simmer bagels 3
minutes on each side. Place bagels on lightly greased
baking sheets. Sprinkle with sesame seeds; lightly press
seeds into bagels. Bake at 425 degrees for 20 to 25
minutes or until golden brown. Yield: 1 dozen.

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BREADMAKER HINTS #2 REV

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett pjxg05a

I’ve found that I can use butter, margarine, diet margarine
(although it does add a little moisture), olive oil, etc. for the
fat. I add 3 T. buttermilk powder to many of the recipes. I add it on
top of the flour, but I have heard that many people add it right
after the yeast. Eggbeaters and dry egg substitutes work fine, too. I
often add 1/2 cup of sourdough starter to my breads. I have 3
starters: white sourdough, potato (sweet bread) starter, and whole
wheat starter. I decrease the water or milk called for in recipes
when I add a starter.
Although the DAK takes 3 c flour, you can use more if you are making
whole wheat or other dark breads because it doesn’t rise as much. If
you are making rye or pumpernickel, your bread will be a smaller,
denser loaf when baked. If you are adding nuts or raisins to your
recipe, shake them in a baggie with about 2 tsp. flour BEFORE adding
them to the dough. The time to add them is towards the END of the
second cycle when you hear the beeps. Raisins add a little moisture
to the dough so you’ll probably need a tad more flour after adding
them in order for the dough not to be sticky.
I know that there are gadgets out now to help with slicing
Breadmaker Bread, however I still use my trusty electric knife to
slice it. Since my Breadmaker makes round bread, I slice it in half
vertically first and then slice each half into slices. After it has
COMPLETELY cooled, I store it in baggies. The first day, I just leave
it on the counter. After that, I store it in the refrig. or freezer.

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Orange-Melon Sorbet

Recipe By : First Magazine, 1986 [McEdition by patH oct 96]
Serving Size : 6 Preparation Time :1:00
Categories : Dessert Fruit
Iced

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups cantaloupe — cubed
1/2 cup sugar
5 tablespoons honey
2 teaspoons fresh lemon juice — or

This is a refreshing dessert; serve from 6 to 12; vary the size of the scoop
and garnish with a mint leaf. Use any orange-flesh melon; about 4 lbs will
yield 5 cups cubed).

Peel and seed melon and cut into chunks. Puree melon with sugar, honey and
lemon juice in a food processor.

Freeze in an ice-cream maker as usual; about 20 to 30 minutes.

Or: simply place the mixture in a shallow metal pan and freeze until firm.
Transfer to a food processor and process until smooth and fluffy. Serve
immediately, or return to the freezer until serving time. For the best flavor,
ices should be served within 2 to 3 days. Use waxed paper or saran wrap
prevent the top from drying during storage.

– – – – – – – – – – – – – – – – – –

Title: Pasta Fagioli (Italian Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 4 Servings

1 Carrot; chopped
1 Onion; chopped
1 Rib celery; chopped
4 Strips bacon; chopped
1 Clove garlic; chopped
1 tb Olive oil
1 cn Tomatoes; chopped (28 oz.)
1 cn Chicken broth; not condensed
1 1/2 c Water
1 cn White beans; (19 oz.)
2 tb Parsley; chopped
1/2 c Ditalini pasta; cooked

In a large pot, saute carrot, onion, celery, bacon
and garlic lightly in olive oil. Add tomatoes, water
and broth. Simmer for 1/2 hour. Add parsley, beans and
pasta. Heat through.

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Title: FRUITY GREEN SALAD
Categories: Salads, Fruits, Kooknet
Yield: 8 servings

———————————-DRESSING———————————-
3 tb Sugar
2 tb Apple Cider Vinegar
1/4 ts Dry Mustard
1/8 ts Salt
1/4 c Vegetable Oil

———————————–SALAD———————————–
20 oz Bundles Fresh Spinach
1 c Fresh Blueberries
3 Oranges
1/2 c Pecans or Slivered Almonds

Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl.
Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry
on paper towels. Tear spinach into bite-sized pieces and place in a salad
bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut
into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing
over salad. Toss lightly to mix.

Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith

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Title: RUM BALLS II
Categories: Candies, Usenet
Yield: 1 Batch

4 oz Chocolate, semi-sweet
1 T Cream, whipping
2 T Rum
1 1/3 c Sugar, icing (sifted)
3 oz Chocolate vermicelli
-(or less)

Over slow heat, melt the chocolate and stir in cream
and rum. Beat in the icing sugar until mixture is
fairly stiff. Roll into small balls and coat with the
chocolate vermicelli. Place on a cookie sheet and
refrigerate for several hours.

NOTES:

* Chocolate rum truffles — My mother makes this
recipe. It is very simple and easy. Yield: makes 16.

: Difficulty: easy.
: Time: 15 minutes preparation, several hours cooling.
: Precision: approximate measurement OK.

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