Title: Spritzer
Categories: Fruit, Beverage, Alcohol
Yield: 4 servings

MMMMM————————LIZ VXRF36B—————————–
2 c Pureed peaches = 1 cup
Crushed ice
1 Bottle white wine; = 750 ml
12 oz Lemon lime soda

Divide peach puree among 4 tall glasses. Fill glass
with crushed. Add wine and soda. Serve immediately.
Yields 4 servings; each setving:
200 calories.

The Tampa Tribune, 07/15/93

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Title: PEANUT BUTTER BUCKEYES
Categories: Candies, Desserts
Yield: 1 servings

1 c BUTTER
1 pk 16oz powdered sugar
1 12oz crunchy peanut butter
1 Block (4oz) paraffin
1 pk 12oz semi-sweet chocolate ch

Combine butter, sugar and peanut butter in a medium bowl;blend till
smooth. Roll into 1 inch balls. chill. Place paraffin and chocolate
chips into top of a double boiler and melt over hot (not Boiling)
water. Coat balls by dropping one at a time. Place on waxed paper to
cool makes 5 dozen

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Title: Hearty German Sour Cream Soup
Categories: Soups/stews, German, Beef
Yield: 6 servings

1/2 lb Bacon, diced 1/4 c Rice
3/4 c Cabbage, chopped 2 c White sauce
1/2 c Onion, chopped 1/2 c Vinegar
1/2 c Celery, chopped 1 Clove garlic, minced
1/2 c Carrots, chopped 1 ts Caraway seed
3/4 c Potato, chopped 1 ts Salt
3/4 c Zucchini, sliced 2 ts Worcestershire sauce
4 c Tomatoes, peeled 1/4 ts Thyme
4 c Beef broth 1 c Sour cream or plain yogurt
1/4 c Barley

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato
and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef
broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar,
garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15
minutes. Adjust seasonings if necessary. Garnish with sour cream and
serve.

—–

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 bay leaves
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tbsp cooking oil
4 to 5 cups sliced fresh mushrooms (about 1 pound)
2/3 cup half-and-half cream or milk

Makes 4 servers.

In a 2-qt. saucepan, melt butter; stir in flour until smooth.
Gradually stir in broth until smooth. Add salt, pepper and bay
leaves. Simmer, uncovered, for 15 imuntes, stirring occasionally.
Meanwhile, in another saucepan, saute the celery and onion in oil
until tender. Add mushrooms; cook and stir until tender. Add to
broth mixture; bring to a boil. Reduce heat; simmer, uncovered for 15
minutes, sitrring occasionally. Add cream; heat through. Discard bay
leaves.

Source: Tast of Home, Oct./Nov. 1996

CHUNKY GAZPACHO

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

46 oz Can tomato juice
1 Clove garlic, pressed
1 tb Sugar, heaping
1 ts Salt
1 ts Seasoned salt
1/4 c Olive oil
3 tb Lemon juice
1 1/2 ts Worcestershire sauce
1/2 ts Liquid hot sauce
1 Cucumber, peeled and dic
1 Green pepper, diced
2 Carrots, diced
3 Celery stalks, diced
3 To 4 green onions, diced
3 Tomatoes, diced

In a large mixing bowl, mix tomato juice, garlic,
sugar, salt, seasoned salt,
olive oil, lemon juice, worcestershire sauce, and hot
sauce. Mix until oil and seasonings are dissolved.
Pour into a large refrigerator pitcher. Stir
chunky vegetables into juice mixture and add diced
fresh tomatoes. Chill overnight or 4 hours. Serve
cold with seasoned croutons on top. 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: Basil Pork Chops
Categories: Diabetic, Meats, Main dish
Yield: 4 servings

4 Lean center-cut pork chops 1 ts Dried basil
(1 1/4 lbs.) 1/2 ts Salt
1 c V-8 Juice 1 ts Coarsely ground black
pepper

Trim and discard excess fat from chops. In a large frying pan, brown
chops without added fat. When chops are browned, add other
ingredients. Cover tightly and simmer 40 minutes or until tender.
Turn meat occasionally and add a few tablespoons of water if
necessary to prevent burning.

1 Serving: 1 Chop Plus 1 Tbsp. Sauce

Nutritive values per serving: 3 gm. carbohydrates; 25 gm. protein; 14
gm. fat; 240 calories; 0.7 gm. fiber; 521 mg. sodium; 91 mg.
cholesterol

Food Exchange per serving: 3 Medium-Fat Exchanges + 1 Vegetable
Exchange.

Low-sodium diets: Omit salt. Substitute unsalted V-8 Juice.

Courtesy of Shareware RECIPE CLIPPER 1.1

Posted from the Echo’s Library 04/19/94 by Frank Skelly

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LILY COOKIES #4

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CookBook USA
4 1/2 oz. cream cheese
1 c. butter
2 c. all purpose flour
Jelly
Powdered sugar

Preparation :
Mix together and roll out. It will be sticky! Cut out with a
glass. Place on ungreased cookie sheet. Place 1 teaspoon jelly in
center of cookie and fold both sides over to form a lily. Bake at
375 degrees for 15 minutes. Dip in powdered sugar while hot.

Frangos

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar
3/4 cup butter
3 eggs
12 ounces milk chocolate chips
12 ounces semisweet chocolate chips
2 teaspoons vanilla
3 teaspoons peppermint extract

Melt chocolate chips in double-boiler. Beat together sugar, butter, and
eggs til fluffy. Add vanilla and peppermint along with chocolate. Mix well.
Pour into small fluted candy papers. Let cool. Will freeze well. (Can
also pour into buttered 8″ x 8″ cake pan and cut into squares.)

– – – – – – – – – – – – – – – – – –

Title: Goan-style Chicken with Roasted Coconut (Shakoothi)
Categories: Indian Main dish Ethnic Spicy
Servings: 6

2 1/4 T coriander seeds 2 1/4 t whole cumin
1 1/2 t whole black mustard seeds 1 1/2 ea One inch stick cinnamon
6 ea Hole cloves 3/8 t whole black peppercorns
3/8 t ground nutmeg 1 1/2 ea Whole dried hot red chili
3 c grated fresh coconut 1 1/2 ea One in cube ginger
chopped
9 ea Cloves garlic 3/4 ea Fresh hod green chili
2 1/4 c water 6 T vegetable oil
3 ea Medium onions, minced 3 1/3 lb chicken parts, skinned
2 1/4 t salt

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili in a small frying pan. Place over a
medium flame. Now quickly ‘dry-roast’ the spices, stirring them
frequently until they emit a very pleasant ‘roasted’ aroma. Empty the
spices into a clean coffee grinder or spice grinder and grind until
fine. Put spiced in bowl.
Put the coconut into the same frying pan and dry roast it over a medium
flame, stirring all the time. The coconut should pick up lots of brown
flecks and also smell roasted. Put the coconut in the bowl with the
other dry roasted spices.
Put the garlic, ginger, and green chili into the container of an
electric blender, along with some water. Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high
flame. When hot put in the onions. Stir and fry them until they pick
up brown spots. Now pour in the garlic-ginger mixture and stir once.
Turn heat to medium. Put in the chicken pieces, salt, as well as the
spice coconut mixture in the bowl. Stir and fry the chicken for 3-4
minutes or until it loses its pinkness and turn heat to low, and cook
for 25 to 30 minutes or until chicken is tender. Stir a few times
during this cooking period, making sure that you turn over each piece of
chicken so that it gets evenly colored.

—————————————————————————–

Warm Broccoli and Potato Salad

Recipe By : Main-Dish Salads by Martha Rose Shulman
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound new or russet potatoes — scrubbed
2 tablespoons dry white wine
2 tablespoons chopped fresh parsley
salt and freshly ground pepper — to taste
– – – – –
1 1/2 pounds broccoli, broken into florets, stems
peeled and sliced
– – – – –
2 tablespoons fresh lemon juice
2 tablespoons red wine (or sherry) vinegar — or to taste
1 teaspoon Dijon mustard
1 small clove garlic — minced or pressed
6 tablespoons plain lowfat yogurt
1/4 cup olive oil
2 ounces Parmesan cheese — slivered

1. Steam or boil [or pressure cook] the potatoes until tender.
Drain and cut into quarters or thick slices.
Toss with the white wine, parsley, and salt and pepper.

2. Steam the broccoli until tender, about five to eight minutes.
Meanwhile, make the dressing:
Mix together the lemon juice, vinegar, mustard, garlic, and yogurt.
Add salt and pepper to taste.
Stir in the olive oil [a tablespoon at a time].

3. Drain the broccoli, refresh under cold water, and toss with the
potatoes, dressing, and Parmesan.
Serve warm.

– – – – – – – – – – – – – – – – – –