Crusty Beef Casserole

Recipe By : Woman’s Day Cookbook, 1969
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Favorites
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion — chopped
1 1/2 lb. lean ground round
48 oz. spaghetti sauce with mushrooms
1 lb. fine noodles
10 oz. nonfat or low-fat cheddar
seasoned salt

BAKE: 325°

Brown meat and onions. Add sauce; heat. Arrange in casserole half of
noodles, half of sauce and half of cheese; sprinkle with salt. Make
another layer of noodles, sauce and cheese.

Bake 1 hour.

Makes 2 casseroles. Can be doubled or halved. Freezes well.

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Title: Tofu Burgers #2
Categories: Vegan
Yield: 8 servings

14 oz Tofu, firm; drained
-rinsed
1 sm Onion — minced
2 lg Garlic cloves — minced
1 tb Canola oil
2 tb Chili sauce
1 ts Worcestershire sauce
-vegetarian
2 ts Soy sauce — low-sodium
1/2 ts Cumin — ground
1 1/4 c Bread crumbs, dry — OR
3/4 c Bread crumbs — dry AND
1/2 c Hazelnuts — ground
Salt and pepper to taste

Wrap tofu in a kitchen towel or several layers of
paper towels. Place on a cutting board, and weight
with an iron skillet or wooden cutting board for 30 to
45 minutes. Meanwhile, saute onion and garlic in oil
until onion is limp and slightly brown on the edges.
Remove towels and place tofu in a large bowl. Mash
with a fork and add onion-garlic mixture. Add chili
sauce, worcestershire sauce, soy sauce, cumin, bread
crumbs and hazelnuts if desired; mix well. Place in a
food processor and pulse to form a uniform texture.
Add salt and pepper to taste. Refrigerate for 30
minutes. With wet hands, shape tofu mixture into 8 to
10 patties and place on a well oiled vegetable grill.
Handle patties gently; they’re delicate. Grill for 3
to 4 minutes on each side, until browned. Variation:
Instead of grilling, saute burgers in olive oil until
lightly browned on both sides. Note: This burger is
especially tasty when served with a spicy sauce made
of low-sodium soy sauce mixed with chili sauce or
barbecue sauce and topped with sauteed mushrooms. Per
patty: 158 ca;; 9 g prot; 6 g fat; 16 g carb; 0 chol;
359 mg sod; 1 g fiber

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Title: Raisin-Oatmeal Cookies (Lf)
Categories: Cookies, Low fat
Yield: 12 servings

1 Orange, with rind
6 tb Canola oil
3/4 c Honey
1/2 c Skim milk
2 ts Vanilla
1 c Flour, whole wheat,(pastry)
1 1/2 c Rolled oats
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1 1/2 c Raisins

Grind orange in blender or proc. Add oil, honey, milk, and vanilla;
blend.
Combine remaining ingredients and add to orange mix. Stir to blend. Drop
or
plop on non-stick cookie sheets and bake at 300 for 25-30 min.
Note:If your oranges are not *realy* sweet, use only half of the rind.

From: “Don’t Eat Your Hart Out Cookbook”, Joseph Piscatella, 1982

If you wish to make an apple pie from scratch, you must first invent the
universe. Carl Sagan, Cosmos

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ALL-AMERICAN CLAM CHOWDER (BUSH FAMILY FAVORITE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LIZ JONES VXRF36B—–
6 slices Bacon — cut crosswise 1/2"pc
1 Large onion — finely chopped
14 ounces Canned minced clams — drained
liquid reserved
2 Potatoes;(6oz ea) pared — and cubed (2 cups)
2 cans Cream of celery soup
3 cups Milk
1/8 teaspoon Pepper

1. Cook the bacon in a Dutch oven over medium heat until crisp. Remove the
bacon with a slotted spoon to paper toweling to drain. Coarsley chop bacon
and set aside. 2. Carefully pour off all but 1 Tablespoon of the bacon fat.
Add the onion to the Dutch oven; cook over medium-low heat until tender and
lightly browned, about 6 minutes. Add the reserved liquid from the clams
and the potatoes. Lower heat; simmer, covered, until the potatoes are
tender, about 15 minutes. 3.
Add the celery soup, milk and pepper to the Dutch oven. Gently heat
through; do not boil. Stir in the reserved clams and bacon. Gently heat
through. Serve the chowder immediately.

Family Circle 6/92 *

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EASY CLAM SAUCE WITH LOW-CALORIE VERSION

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 oz Can Minced Or Diced Clams
-see note
1 tb Olive Oil
1 Clove Garlic Minced
1 tb Oregano Or Basil — or
Mixture
1/4 ts Salt
Few Grinds Of Pepper

* drain juice into small saucepan, and set clams aside.

Add garlic and seasonings to clam juice, bring to a
simmer, and let cook while the pasta cooks. Drain
pasta and return to pot in which it was cooked.
Remove juices from heat, add clams, and pour over
cooked pasta. Toss well and let stand a few minutes
so juices can permeate the pasta well before you serve
it. I understand that it is not chic to use grated
parmesan or romano cheese with a seafood sauce, but we
love romano on this. These canned clams must not be
cooked–they turn into rocks if you do.

Recipe By : esther@rochgte.fidonet.org (Esther
Vail)

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Split Pea Soup -2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Green Split Peas
3 Quarts Water
1 1/2 Teaspoons Salt
2 1/2 Tablespoons Butter
1 1/2 Cups Carrots — sliced
1 Cup Sweet Potato — diced
1 Cup Chopped Onion
1/2 Cup Celery — chopped
1/2 Teaspoon Marjoram
1/2 Teaspoon Cumin
1 Teaspoon Basil
2 Cloves Garlic — minced
1/2 Cup White Wine
Black Pepper — to taste

Put peas in large pot with water and salt; bring to boil, lower heat
and simmer for 1 hour. Skim off foam and discard. Saut‚ finely chopped
carrots, sweet potato, onion and celery for 10 minutes, stirring
constantly. Add herbs, cook vegetables for another 5 minutes, then add
to soup. Simmer soup, stirring occasionally, for another 45 min to 1
hour. Remove approximately half the soup, pur‚e. Return pur‚e to pot,
add wine and pepper, and stir. Bring soup back to simmer before
serving.

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Title: Diabetic Almond Macaroons
Categories: Diabetic, Cooky/bars
Yield: 50 servings

1 Egg white 1 ts Almond extract
1/4 c Sugar (sweetners do not work 1/4 c Wheat germ

Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed
of an electric mixer until frothy. Beat on high speed until stiff.
Gradually beat in sugar and then almond extract.Fold in wheat germ.
drop mixture by 1/2 teaspoonsful onto a cookie sheet that had been
sprayed with a nonstick cooking spray and dusted lightly with flour.
Put the cookies in the oven and immediately reduce the temperature to
200 F. bake 1 hour. Turn off heat, and leave cookies in oven to cool.
Makes 10 servings, 5 cookies each. From *Prodigy’s Food and
Wine-Healthy Eating Bulletin Board, from Bridget Benjamin – PHFC09A.

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Brunswick Stew #1

Recipe By : Williamsburg: Art of Cookery
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound chicken
3 quarts water
1 large onion
1/2 pound ham — lean — in small piece
2 pints tomatoes
1 pint lima beans
4 large Irish potatoes — diece
1 pint corn — grated
1 tablespoon salt
1/4 teaspoon pepper
1 red pepper
3 ounces butter

Cut up a pound of Chicken and put it in a large pan with three quarts of
water, one large onion, one half pound of lean ham cut into small pieces
and simmer gently for two hours. Add three pints of tomatoes, one pint
oflima beans, four large Irish potatoes diced, one pint of grated corn,
one tablespoon of salt, one fourth teaspoon pepper, a small pod of red
pepper. Cover and simmer gently for one more hour stirring frequently
to
prevent scorching. Add three onces of butter and serve hot. Note: —–
This makes a lot of stew. You will probably want to half or even
quarter
it, if want to try it before serving it to a group.

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Nutr. Assoc. : 0 0 0 0 0 4600 0 0 0 0 0 0

Title: CHINESE VEGETABLES
Categories: Oriental, Vegetables
Yield: 4 servings

2 c Celery (sliced)
1 c Onion (sliced)
2 tb Peanut oil
1 cn 10 oz chicken broth
1 cn 16 oz bean sprout
1/3 c Bamboo shoots
1/3 c Water chestnut
2 tb Cornstarch
1 tb Soy sauce
1 x Rice (cooked)

In a skillet or wok, cook diagonally sliced celery and
onion in oil till tender.
Add remaining ingredients except rice. Cook over low
heat, stirring till thickened.
Serve over rice with additional soy sauce.

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Title: Peppermint Jelly Candy
Categories: Candies
Yield: 6 servings

2 tb Water
2 (3 oz) packages liquid fruit
-pectin
1/2 ts Baking soda
1 c Sugar
1 c Light corn syrup
1/2 ts Peppermint extract
3 Drops green food color
Sugar or coarse sugar

For best results, follow the directions carefully to avoid
undercooking the mixtures. No candy thermometer is necessary for
this old-fashioned candy shop candy.

Line 8 inch square pan with foil, butter foil. In small saucepan,
combine water and pectin. Stir in baking soda. In medium saucepan,
combine 1 cup sugar and corn syrup. Cook both mixtures over high
heat until foam starts to disappear on pectin mixture and sugar
mixture comes to full rolling boil (one that cannot be stirred down),
about 3 to 5 minutes,stirring both constantly. Slowly pour pectin
mixture into sugar mixture, stirring constantly. Continue to boil
for 2 minutes, stirring constantly. Remove from heat; stir in
peppermint extract and food color. Pour into foil-lined pan. Cool
until firm.

Remove candy from pan by lifting foil. With wet knife or
scissors,cut into small pieces or desired shapes. Roll in sugar.
Store loosely covered.

Yield: 64 candies Source: Pillsbury, Family Christmas Cookbook Posted
by Linda Davis

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