Title: SPINACH DIP IN PUMPERNICKEL
Categories: Dips, Oriental
Yield: 6 servings

10 oz Package frozen, chopped
-spinach, drained
1 pk Knorr’s Swiss Vegetable Soup
1 c Mayonnaise
2 c Sour cream
8 oz Can water chestnuts, chopped
1 sm Onion, chopped
1 Round pumpernickel loaf,
-hollowed

In a bowl, mix all ingredients except bread. Chill 6
hours before serving. May be refrigerated for 1 week.
Spoon into hollowed pumpernickel round loaf. Reserve
remaining bread and cut into squares for dipping.

Yield: 5 cups

From: “Celebrate San Antonio – A Cookbook” by the San
Antonio Junior Forum, 1986. ISBN 0-961917-0-0

Posted by: Karin Brewer, Cooking Echo, 8/92

—–

Title: STRAWBERRY-KIWI JAM
Categories: Preserves, Desserts
Yield: 1 servings

2 3/4 c Crushed strawberries
1 1/4 c Kiwi fruit, peeled, chopped
3 1/4 c Sugar
1 pk Certo LIGHT Pectin Crystals

Measure prepared fruits into a large bowl. Measure
sugar and set aside.

Combine Certo Light Fruit Pectin Crystals (no
substitute) with 1/4 cup of the measured sugar.
Gradually add to fruit, stirring well.

Let stand 30 min, stirring occasionally. Stir in
remaining sugar and continue to stir for 3 minutes
until most of the sugar is dissolved.

Pour into clean jars or plastic containers. Cover
with tight lids and let stand at room temperature
until set (may take up to 24 hours).

Store in freezer or for 3 weeks in refrigerator.
Makes 6 cups.

Source: Certo recipe with coupon Shared and tested by
Elizabeth Rodier Sept 93

—–

Title: Rice Pudding
Categories: Diabetic, Rice, Desserts
Yield: 6 sweet ones

1/2 c White rice; 1/4 c Sugar;
1/4 c Water; 1 ts Vanilla extract;
2 c Skim milk; 1/2 c Raisins;

Cook the rice in 3/4 c water over medium heat until tender, about 45
minutes. Add the skim milk and sugar. Cook slowly over low heat
until thickened, about 30 minutes. Cook. Add the vanilla and
raisins and spoon into six serving dishes.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FRUIT
EXCHANGE + 1/2 MILK EXCHANGE; CAL: 189;
PRO: 4g; CAR: 28g; FAT: 2g; SOD: 283mg;

Source: Quick Easy Diabetic Menus by Betty Wedman, M.S.,R.D.

Brought to you and yours via Nancy O’Brion her Meal Master

MMMMM

Title: PORK VEGETABLE SOUP B1
Categories: Chinese, Soups
Yield: 6 servings

4 oz Boneless fresh pork
-cut from ham
-or fileted from the
-rib section of loin, in
-the shape of block 2″ long
1 Piece szechuan pickled veggy
-size of an egg
1/2 Bamboo shoot
4 Snow peas
1 qt Water

Slice semi-frozen pork with the grain into pieces
1/6-in. thick 2 in. long. Neatly stack the slices in
an overlapping row, making sure that the grain of each
slice is parallel to the grain of its adjacent slices.
Still cutting with the grain, cut pork into shreds
1/6-in. wide. Wash the pickled vegetable under cold
running water, taking care to remove all of the
pickling material. Cut it into thin slices 1/6-in.
wide. Rinse bamboo shoot under cold running water. Cut
it into thin lengthwise slices 1/2-in. thick. Cut
slices into shreds 1/6-in. thick. Rinse and pull
strings from ends of snow peas. Cut lengthwise into
fine shreds. Heat 1 qt. water in a wok or heavy
saucepan until it is at a full rolling boil. Add all
the pork shreds at once and stir with chopsticks until
they separate from each other and change color from
pink to gray.

Temperature (s): HOT Effort: DIFFICULT Time: 00:40
Source: UNCLE TAI’S Comments: SOUTH POST OAK, HOUSTON
Comments: BEER: TSINGTAS CHINESE BEER

—–

Title: Frozen Graham Custard
Categories: Desserts Londontowne
Servings: 8

2 ea Eggs 1/2 c Sugar
1 t Vanilla 2 t Lemon juice
1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs

Grease refrigerator freezing tray thoroughly. Coat sides and bottom of
tray with half the graham cracker crumbs, reserving the remainder for
topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is
dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in
egg mixture, pour at once into freezing tray and sprinkle remaining
cracker crumbs over top. Freeze until firm. Cut into squares.

Mrs. H. Alexander Perry

—————————————————————————–

WILD MUSHROOM SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 tb Flour
1 t Salt
1 t Freshly ground black pepper
1 c Burgundy or Beaujolais wine
1/4 md Onion minced
3 To 4 cups Leek and Mushroom
-Stock (see recipe)
1 lb Mixed wild mushrooms *

– – – – – – – – – – – – – – – – – –

Title: Pina Colada Sheet Cake
Categories: Miamiherald, Desserts
Yield: 15 servings

MMMMM—————–FORMATTED BY LISA CRAWFORD———————-
1 Baked yellow cake in a 9-by-
-13-inch pan, from scratch
-or cake mix
1 cn Sweetened condensed milk
(14oz)
1 cn Cream of coconut (15oz)
2 tb To 1/3 c dark rum (opt)
1 cn Crushed pineapple, juice
-pack, undrained (20oz)
1 pt Whipping creamn; whipped,
-sweetened to taste or 1 12
-oz container frozen topping
-thawed
1 pk Shredded coconut (12oz)

While cake is still warm, punch holes all over it. Mix the condensed
milk and cream of coconut, and rum if using, and spoon slowly over
cake. (It takes some time to soak in, so be patient) spon pineapple
and its juice over cake. Refrigerate for several hours or overnight.
Before serving, cover with whipped cream or topping and sprinkle with
coconut.

Nutritional info per serving: 593 cal; 5g pro, 80g carb, 29g
fat (44%), .3g fiber, 52mg chol, 358g sodium

Source: Cook’s Corner, Miami Herald, 11/2/95

MMMMM

Strawberry Preserves With Black Pepper And Balsamic Vinegar

Recipe By : Cooking Live Show #CL8911
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups strawberries (about 1 pint) — trimmed and
— quartered
1 1/2 cup sugar
3 tablespoons balsamic vinegar
3 tablespoons water
1 teaspoon cracked black pepper

In a small heavy saucepan bring all ingredients to a boil, stirring,
and skim surface. Simmer mixture, stirring and skimming foam
occasionally, 15 minutes, or until thickened and translucent. Remove
pan from heat and cool preserves completely. Preserves keep, covered
and chilled, 1 month.

Yield: 2 cups

– – – – – – – – – – – – – – – – – –

Feijoada Latin Style

Recipe By : Jo Anne Merrill
Serving Size : 12 Preparation Time :4:00
Categories : Casseroles Ethnic
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans
6 cups water
1 pound ham cubes — 3/4 inch cubes
1 pound pork loin — 3/4 inch cubes
3/4 pound Italian sausage links — cut in 1″ pieces
1 pint cherry tomatoes
1 onion — chopped
1 teaspoon red pepper flakes
6 garlic cloves — minced
1/8 teaspoon orange zest

1. Cover beans with cold water and soak overnight, or cover them with
boiling water and let stand for 2 hours; drain.
2. Preheat oven to 350 degrees. In a large Dutch oven, combine all
ingredients. Bring to a boil, skimming if necessary. Cover and
transfer to oven.
3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer,
stirring occasionally. Allow to cool slightly, then cover and
refrigerate overnight.
4. Remove any fat from surface. Reheat the feijoada slowly.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with fresh hot bread and a fruit tray for dessert.

NOTES : A delicious and healthy dish from Latin America, pronounced
fay-oh-ah-da.

Date: Sun, 09 Jan 94 15:16:19 EST
From: Jane Segelken

Adapted from a recipe I found a while back in Vegetarian Times. It was
yummy! Served with an acorn squash and some sliced fresh vegetables.
And, it was good the next day for lunch, too.

** Stuffed Cabbage **

2 cups cooks wild rice (I used a mixture, actaully, of black japonica,
brown and a long grain white)
1 cup diced onion
4 cloved of garlic — thinly sliced
raisins
apple cider (for sauteing)
one small head cabbage
tangy tomato sauce (recipe below)

In apple cider, saute onion and garlic until onion is soft. Add rice, raisins
and some more cider. Heat gently for a few minutes to let flavors meld.

Take cabbage and core and plunge into hot water for a few (5?) minutes to
loosen leaves. Peel off a dozen or so leaves.

Put a layer of sauce in the bottom of the pan. Roll the cabbage leaves
around the rice mixture by putting a tablespoon or so of the mixture i the
middle of the cabbage leaf, fold up the sides and roll. Put the rolled
cabbage on the sauce; layer as needed by putting sauce on top of the
cabbage, adding more rolls, end with sauce. Cover and bake 30 minutes in a
350 degree oven.

Tangy Tomato Sauce

1 28-oz can crushed tomato
1 cup diced onion
4 or more cloves minced garlic
1 tbs. apple cider
1 tbs. lemon juice

Saute onion and garlic. Add crushed tomato. Simmer 5 minutes. Add apple
cider and lemon juice. Simmer 5 more minutes. It’s done.