Title: Two Toners
Categories: Candies, Chocolate, Syd’s book
Yield: 1 servings

12 oz Chocolate Chips
12 oz Butterscotch Chips
1/2 c Chopped Walnuts
2 tb Cooking Oil
Mini Marshmallows

Melt butterscotch chips and 1 tablespoon of oil in top of double
boiler over hot, not boiling water. Stir in walnuts. Pour into pan.
Arrange one layer of mini-marshmallows on top. Melt chocolate chips
and 1 tablespoon of oil in top of double boiler over hot, not boiling
water. Pour over marshmallows. Chill. Use a hammer and chisel to
cut. From: Syd’s Cookbook.

MMMMM

PUEBLO FIRE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Native Soups
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 Red chili pods
1 tb Oil
3 c Water
1/4 c Barbecue sauce
1/2 lb Round steak, cut into small
-pieces
1 t Garlic salt

Remove stems and shake out seeds from chili pods;
rinse in cold water. Tear pods into pieces; place in
blender with water. Blend until smooth. Brown meat in
oil. Add chili pod mixture, barbecue sauce and garlic
salt. Cook over low heat for one hour. Serve as soup
with a casserole or beforehand.

Makes 6 servings of 1/3 cup: small servings are
practical for this soup.

Posted by Pat Stockett. Courtesy of Fred Peters.

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Diablo Jalapeno Jelly

Recipe By : Jo Anne Merrill
Serving Size : 2 Preparation Time :0:45
Categories : Mexican Jellies And Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 green bell pepper
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
2 drops green food coloring

1. Sterilize jelly jars and lids according to manufacturer’s instructions.
2. Remove seeds from green pepper and chilies (Be very careful with
chiles — don’t touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for
jelly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of peppers.
Pour strained liquid into sterilized jars. Cover tightly and store in a cool
place up to 6 months.

Makes 2 cups.

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Serving Ideas : Serve with scrambled eggs and meats.

NOTES : See recipe for “Southwest Scrambled Eggs.”

Title: Creole Steak
Categories: Diabetic, Meats, Main dish, Rice, Vegetables
Yield: 1 serving

Ingredients: 1 c Onion; chopped
2 lb Lean round steak 1/3 c Green pepper; chopped
1/4 c Flour 1 cn (16 ounces) tomatoes;
2 ts Salt 1/2 c Raw rice;
2 ts Paprika 1 c Condensed beef broth
1/2 ts Pepper 1 c Water
3 tb Vegetable oil

Directions: Cut steak into 7 equal serving pieces. Mix flour, salt,
paprika, and pepper, dredge meat in mixture. Heat oil in a large
frying pan. Lightly brown onions and green peppers and remove from
oil. Brown meat in remaining oil. Cover meat with onions and green
peppers. Cut up tomatoes and add with their liquid to meat. Sprinkle
rice into pan.; add broth and water. Mix thoroughly. Bring to a
boil, turn heat down, and cover tightly. Simmer 1 1/2 hours or until
meat is tender, stirring occasionally.

To help cut down on cooking time I purchase the tenderized round
steak. I also use Minute Rice.

: Nutritive value per serving: CHO 21 gm., PRO 30 gm., FAT 22
gm.
Calories 409, Sodium 1018 mg.

: Food Exchanges per serving: 4 Medium-Fat Meat Exchanges
plus 1
Bread Exchange plus 1 Vegetable Exchange

MMMMM

Brooklyn Bagels

Recipe By : (Nadia Jorgensen)
Serving Size : 1 Preparation Time :0:00
Categories : Breads Vegetarian
Vegan Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour — unbleached (see note)
1/2 c vital wheat gluten
1 1/2 t salt
***
1/4 c warm water
1 pkt active dry yeast — (or 1 scant T)
***
1 c hot water
1 T barley malt extract — (liquid)
***
1/2 cup all-purpose flour — (1/2 to 1)(see note)
unbleached
***
2 qt water
3 T barley malt extract

In a large bowl, mix together the first three ingredients.

Then soften the yeast in a small bowl with 1/4c water.

Dissolve malt extract in 1 cup hot water.

Let malt mixture cool down to warm. Make a well in the center of
the flour mixture. Pour into the well, in this order: Softened
yeast mixture, malt water.

Stir together until smooth. Beat this dough vigorously to develop
the gluten. To make a very stiff dough, gradually add the flour.

Turn out on a floured surface and knead for a full 10 minutes.
Divide dough into 12 equal pieces. Shape each piece into a ball.
Cover balls of dough with a cloth and work with one at a time.
Place the ball on a very lightly floured surface. Flatten slightly.
Poke the center of the ball with a forefinger, going all the way
through. Now use the fingers of both hands to gently open up the
ring. Try to keep the doughnut-shaped roll you are forming
symmetrical. The hole should be about one-third of the bagel’s
diameter. Place shaped rings on a non-stick baking sheet. Cover
and let rise for 15 to 20 minutes. They should not quite double
in size. Meanwhile, ready the boiling liquid. In a large pot,
heat the water.

Stir the malt barley into water.

Heat to boiling. Reduce heat and keep regulated to a healthy
simmer. Preheat oven to 475 degrees F. One at a time, slip risen
bagels into simmering water. Bagels should float. If they sink,
do not worry. They will soon rise to the surface. After about
30 seconds, turn them over. They should remain in the water about
1 minute in all. You may simmer several at a time, but do not
crowd them in the pot. Remove with a skimmer and place one inch
apart on a non-stick baking sheet. Brush bagels with a mixture
of 1 egg and 1 T water. If desired, sprinkle with coarse salt or
poppy seeds.

Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
Cool slightly on wire racks. Serve warm.

Note: In place of unbleached white flour, equal parts of
stone-ground rye flour, stone-ground whole-wheat flour,
and unbleached all-purpose flour may be used.

BUTTERMILK CHIVE BISCUITS

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW #BD1A04
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chilled butter — (1 stick) cut into
small pieces
3/4 cup buttermilk
2 tablespoons chopped chives

Preheat the oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend
and mix well. Add the butter and, using you fingers as a pastry blender,
work the butter and flour
together until the mixture looks like irregular crumbs.
Add the buttermilk and the chives. Mix only until the dry ingredients are
moistened. Gather the dough
into a ball, pressing it to hold together and turn it onto a lightly floured
surface. Knead lightly about 12
times. Pat the dough into a circle, keeping it about 1/2 to 3/4-inch thick.
Use a 2-inch cookie cutter to cut rounds and place on a baking sheet. Bake
about 10 minutes, or until
the tops are lightly browned. Serve warm.
Yield: 15 biscuits

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2 med onions, chopped
1 tbs cooking oil
4 garlic cloves, minced
2 cans chopped green chilies
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground cloves
2 cans (14 1/2 oz ea) chicken broth
4 c cubed cooked chicken
3 cans (15 1/2 oz ea) great northern beans, rinsed and drained
2 c shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional

In a 3-qt saucepan, saute onions in oil until tender. Stir in garlic,
chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes
more. Add broth, chicken and beans; simmer,uncovered, for 15 minutes.
remove from the heat. Stir in cheese until melted. Garnish with sour
cream and jalapeno peppers if desired.

Makes: 6 to 8 servings (2 1/4 qts)

BBQ RUB, LARRY’S RIB RUB

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bbq Rub
Cookoff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon CELERY SEED
1 tablespoon CHILI POWDER
1/4 cup BROWN SUGAR
1 tablespoon SALT
1 teaspoon PAPRIKA

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Aaronson Tiramisu

Recipe By : Susan Aaronson
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Egg yolks
1/2 c Sugar
3/4 c Sugar
1/4 c Kahlua
15 oz Mascarpone cheese
1/4 c Rum
2 c Heavy cream — whipped stiff
1/4 c Grand Marnier
SOAKING MIXTURE
2 c strong coffee
in Italian markets

Beat the egg yolks with the sugar until light in color and the batter forms a
`ribbon’ when the beater is lifted and the batter doesn’t `plop’ off the beater
but rather falls back on itself in a ribbon. Add the mascarpone, beating well
and then the heavy cream. Put in the refrigerator.
Soaking: Mix the coffee, sugar and liqueurs together until sugar is
dissolved. Pour half of the mascarpone mixture into a large bowl. Dip 1
ladyfinger at a time into the coffee mixture until thoroughly moistened but
not dripping.
If you allow the ladyfingers to absorb too much of the coffee mixture, they
will exude their liquid into the cream layer and the cream will be watery.
Cover the entire surface of the cream layer with the dipped ladyfingers.
Pour the remaining mascarpone mixture over the ladyfingers, smoothing with a
spatula. Chop some bittersweet chocolate into medium/small chunks and sprinkle
over the top of the dessert. Refrigerate for at least 8 hours, overnight is
best. Serve cold. This is a truly decandent dessert

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Balsamic Potato Salad

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Salads Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds New Red Potatoes *
1 cup Sour Cream
1/4 cup Balsamic Vinegar
1 tablespoon Olive Oil
2 teaspoons Salt
1/2 teaspoon Fresh Ground Pepper
1 cup Sliced Scallions
1 1/2 cups Coarsely Chopped Celery
1 cup Sliced Radishes
—–GARNISH—–
Romaine Lettuce Leaves

Cook potatoes in a large pot of boiling salted water over medium heat just
until tender, 15-20 minutes. Meanwhile, make balsamic dressing: Whisk sour
cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until
blended. Stir in all but 2 tb sliced scallions. Drain potatoes well in a
colander. Transfer to bow; add dressing and gently toss to coat. Let potatoes
cool to room temperature. Add celery and radishes to potatoes in bowl and
toss gently to combine. Line serving bowl with romaine leaves and spoon
potato salad onto lettuce. Sprinkle salad with reserved scallions.
105 calories per serving. From: Syd’s Cookbook.

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