Title: Little Cup Puddings
Categories: Desserts
Yield: 6 servings

12 California dried figs
— stewed
1/2 c Shortening
3/4 c Sugar
1 Egg
2 tb Unsweetened cocoa
1 ts Vanilla
1/2 c Sifted all-purpose flour
1/2 ts Salt
1 ts Baking powder
1/2 c Milk
Marshmallows
Walnut halves
Top milk or whipped cream

Drain figs, cut off stems and cut into small bits. Cream shortening,
sugar and egg. Add figs and stir in cocoa and vanilla. Sift flour,
measure and sift again with salt and baking powder. Add with milk. Fill
well-buttered individual or large baking dish half-full. Bake in moderate
oven (350 F.) for about 20 minutes or until pudding is firm to touch and
lightly brown. While still warm, top with marshmallows and walnut halves.
Pass whipped cream or top milk, if desired.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

FETTUCCINE WITH SHELLFISH, TOMATOES AND OLIVE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
2 lb Ripe romatoes, peeled,
– seeded, chopped
3 tb Drained capers
2 tb Chopped anchovies
1 tb Chopped garlic
3/4 lb Medium uncooked shrimp,
– peeled, deveined
1/2 lb Sea scallops, halved
– horizontally
2 tb Chopped pitted Kalamata
– Olives **
3/4 lb Fettuccine

Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes,
capers, anchovies and garlic and cook until tomatoes release their juices
and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp
and sea scallops and saute’ just until cooked through, about 2 minutes. Mix
in Kalamata olives.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm enough to bite, stirring occasionally to prevent
sticking. Drain. Transfer pasta to bowl. Toss with remaining 2
tablespoons olive oil.
Add pasta to seafood mixture and toss to heat through. Season to taste with
salt and pepper. Divide among plates and serve.
* Black, brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.

– – – – – – – – – – – – – – – – – –

Title: Cinnamon Apple Fruit Stix
Categories: Kids, Snacks
Servings: 6

24 oz Jar MOTTS Cinnamon Apple
-Sauce
2 ts Cinnamon
1/2 ts Food coloring, if desired

Heat oven to 250. Line jelly roll pan with plastic wrap, securing ends with
tape. In medium bowl, combine all ingredients. Pour into prepared pan;
spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in
oven 2 to 3 hours until dry. Cut into 8 squares carefully remove plastic
wrpa. Roll up jelly roll fashion. 8 snacks.

TIP: For ease in spreading, place another piece of plastic wrap on top of
apple sauce mixture; spread evenly with knife. Remove top piece of plastic
wrap before baking.

MMMMM

Title: Bankruptcy Stew
Categories: Diabetic, Soups/stews, Main dish, Meats, Vegetables
Yield: 8 servings

2 lb Lean beef round stk; 1 Rib celery; chopped
-boneless 1 Yellow onion; sliced thin
1/2 c Water; 3 Carrots; peeled and sliced
1/2 c Tomato sauce; 1 Sprig fresh parsley
4 lg Potatoes; peeled, cubed -=OR=-
1 Green bell pepper; 1 tb Dry parsley;
-slice thinly 1 Bay leaf

Cut round steak into 1-inch cubes. Brown beef cubes over high heat
in a nonstick skillet. Add the rest of the ingredients to the
skillet. Cover and simmer for 1 hour over medium heat until the meat
is tender. 8 servings

One serving = 345 calories, 3 low-fat protein + 1 starch + 1 vegetable
exchange 23 grams protein, 22 grams carbohydrate, 12 grams fat, 482 mg
sodium

Adapted from Quick Easy Diabetic Menus, Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Date: Tue, 18 May 93 10:15:35 PDT
From: “”Michelle R. Dick“”

From the McDougall Program.

MELTY CHEESE

1/4 cup cooked, peeled, and chopped potato
2 cups water
1 4 oz jar pimientos
1 t salt (optional)
1/2 t onion powder
1/4 cup nutritional yeast (they call for brewer’s, bleah)
3 T cornstarch
2 T lemon juice

Blend potatoes in blender with just enough water to cover. Blend at
low speed until smooth. Ad remaining ingredients and blend again
until smooth. Pour into a heavy saucepan and cook a medium-high heat,
stirring constantly, about 7 to 8 minutes. The mixture will thicken
to the consistency of nacho cheese. Serve immediately, for the
“cheese” will set upon cooling.

Title: CAKE MIX COOKIES
Categories: Cookies, Cakes, Round robin
Yield: 48 servings

1 pk Cake mix (any flavor)
2 Eggs
1/2 c Vegetable oil

——————ANY 1 OR 2 OF FOLLOWING——————
6 oz Mini chocolate chips
6 oz Butterscotch chips
6 oz Peanut butter chips
1/2 c Coconut
1/2 c Raisins
1 c Toffee chips
1 c Nuts chopped

Preheat oven to 350~F. Combine all ingredients and mix
well. Drop by rounded teaspoons onto ungreased cookie
sheet. Bake 9 – 12 minutes. Makes about 4 dozen
cookies.

—–

Sauerkraut Soup

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Soup Soups/Stews
Stew

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb sauerkraut — drained
1 large firm cabbage
3 tablespoons butter or bacon fat
1 large onion — thinly sliced
1 rib celery — finely chopped
2 cloves garlic
2 cups canned plum tomatoes
1 lbs beef short ribs
2 quarts beef broth
salt and pepper to taste
juice of one lemon
2 tablespoons sugar
2 tablespoons flour
1 tablespoon minced parsley
1 tablespoon dill weed
1 cup sour cream

Drain sauerkraut and rinse with cold water; squeeze dry. Put in large pot.
Shred cabbage and add to pot. Heat 2 T fat and cook onion, celery and
garlic till translucent. Add tomatoes, short ribs, stock, salt and pepper
and bring to a boil. Reduce heat and simmer two hours or until meat is
tender. Add lemon juice and sugar and cook for 10 minutes more. Cook the
flour in the remaining butter or bacon fat until golden in color. Stir
into the soup and cook 20 minutes longer. Serve garnished with a dollop of
sour cream and a sprinkling of parsley and dill.

– – – – – – – – – – – – – – – – – –

Cheddar Soup with Ham Jalapenos

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour
slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add
stock; slowly whisking while pouring. Simmer for about 25 minutes.
Remove soup from heat and whisk in cheese, a small amount at a time until
mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,=
beer and Parmesan cheese. Whisk until well blended. Add ham and
scallions. Season with salt and hot sauce. Note: For a thinner soup, add
more stock if desired.

Source: “Jack Daniel’s Hometown Celebration Cookbook Vol. II”, by Pat :
Mitchamore with recipes edited by Lynne Tolley, recipe submitted :
by Jayne Young, 1990. Rutledge Hill Press.

– – – – – – – – – – – – – – – – – –

HOME STYLE CHICKEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry Chinese
Masterchefs New york

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHICKEN—–
2 ea Chicken, legs with thigh
— attached ( 1 to 1 1/4
— pounds)
1/4 ts Salt
1/4 ts Pepper, white, ground
1 tb Wine, rice, OR
1 tb Sherry, dry
1 tb Egg, beaten + 1 ts
1 tb Cornstarch
1 tb Oil, peanut OR
1 tb Oil, vegetable
—–SAUCE—–
1/3 c Stock, chicken **
1 t Cornstarch
1 t Wine, rice, OR
1 t Sherry, dry
1 t Soy sauce
1/2 ts Vinegar, Chinese, rice
1/2 ts Sugar
—–FINISHING MIXTURE—–
4 ts Vinegar, Chinese, rice
1 tb Wine, Chinese, rice OR
1 tb Sherry, dry
2 ts Oil, sesame
—–SPINACH—–
2 tb Oil, peanut OR
2 tb Oil, vegetable
3 c Spinach, leaves, large
— stems removed
1/4 c Stock, chicken
1/4 ts Garlic, finely chopped
1/4 ts Salt
2 1/2 c Oil, peanut OR
2 1/2 c Oil, vegetable
2 ea Garlic, cloves, thinly
— sliced
2 tb Scallion, sliced
1/2 ts Ginger, finely chopped

** See recipe for Chicken Stock.

For Chicken:
ÿÿÿÿ

Hold each chicken portion by the end of a leg and use a kitchen
towel to grab the skin at the thigh end. Pull off the skin and
discard. With a sharp boning or paring knife, slit the meat on the
legs and thighs, cutting parallel to the bone. Scrape the meat away
from the bone. Cut through the joint between the leg and the thigh.
Scrape away all of the remaining meat and cut or pull out the bones.
Place each boned piece of chicken, skinned side down, on a work
surface and break up tendons by scoring the meat with a cleaver. Cut
the meat into 1 1/2-inch pieces and transfer them to a small bowl.

Sprinkle the chicken with salt, pepper and rice wine. Stir in
the beaten egg, sprinkle with cornstarch and toss to combine. Drizzle
with oil, toss, cover and refrigerate for at least 1 hour.

For Sauce:
ÿÿÿ
In a small bowl, stir together a little of the stock and the
cornstarch. Add remaining sauce ingredients and set aside.

For Finishing Sauce:
ÿÿÿÿÿÿÿ

Blend together ingredients in a small bowl and set aside.

For Spinach:
ÿÿÿÿ

In a wok, or a large skillet, heat the oil until nearly smoking.
Add spinach, stock, garlic and salt and stir-fry until just wilted, 1
to 1 1/2 minutes. Arrange in a large ring on a warm serving plate.

To Assemble:
ÿÿÿÿ

In a second wok, or skillet, heat oil to 360 F (a piece of garlic
will sizzle steadily when placed in oil). Add chicken pieces,
separating them with skimmer,and fry, turning once or twice, until
lightly golden, 2 to 3 minutes. Remove and drain on paper towels.
Raise heat of oil to 400 F and return the chicken to the wok. Fry
until golden brown, about 1 minute, then remove and drain. Pour off
al but 1 tablespoon of oil. Add garlic, scallions, and ginger an cook
for about 30 seconds. Add sauce, then chicken and toss to coat. Add
finishing mixture, tossing to combine. Arrange chicken on spinach and
serve immediately.

Source: New York’s Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Simon Teng, Auntie Yuan Restaurant, New York
Co-Owner: Ed Schonfeld
Co-Owner: David Keh

– – – – – – – – – – – – – – – – – –

Title: APPLE PEAR BROWN BETTY
Categories: Desserts
Yield: 1 servings

3 Granny Smith Apples
3 Ripe pears
1 tb Lemon juice
5 Slices whole wheat bread
1/4 c Melted butter
1 tb Granulated sugar
2/3 c Firmly packed brown sugar
1/2 ts Grated lemon peel
1/4 ts Cinnamon
1/8 ts Nutmeg

Peel and slice apples and pears into thin slices.
Cube the whole wheat bread slices. Preheat oven to
375 degrees. Toss apples and pears with lemon juice in
bowl. Toss bread cubes/crumbs with butter and sugar in
another bowl. Combine brown sugar, lemon peel,
cinnamon and nutmeg in bowl. Spread half of fruit in
9″ square baking dish. Sprinkle with half the bread
cubes and then half the sugar mixture.
Repeat layering. Cover and bake 30 minutes. Uncover
and bake 30 minuets more. Serve with custard sauce.

—–