Title: Lemon-Pepper Chicken Stir-Fry
Categories: Poultry, Stirfry, DPIinc
Servings: 4

4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
1 tb Oil, olive
1 md Pepper, red, seeded, cut
— into 1/4-inch strips
1 md Pepper, green, seeded, cut
— into 1/4-inch strips
1 md Onion, cut into 1/2 inch
— wedges
1 ts Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Capellini, cooked
Parsley, chopped

Pour the oil into a large non-stick fry pan over medium-high heat.
Add pepper strips and onion and cook, stirring, about 3 to 4 minutes
or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and
sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and
stir-fry for 5 minutes or until the chicken is lightly browned and
fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon
pepper, and cornstarch.

Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through.

Serve over capellini or other thin pasta. Garnish with chopped
parsley.

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

Date: Wed, 29 Sep 93 09:57:50 CDT
From: Veronica Shores

This is all approximate, I just throw in whatever I have to make the lasagne.
You can use other veges, add green peppers, onions, mushrooms, sprinkle
nutritional yeast on the layers, whatever you like.

LASAGNA

1 pkg microwaveable lasagne noodles (I use Pasta Vigo’s 1 step brand)
1 jar Ragu sauce
1-2 eggplant, sliced in thin circles
1-2 zuchinni, sliced in thin circles
1 container of fat free cottage cheese (I use Light Lively’s brand)

Layer the eggplant/zuchinni slices on a microwavable plate, cover with
plastic wrap and cook a few minutes in the microwave.

Pour a layer of sauce in a square, microwave baking dish.

Repeat until you run out of stuff:

Put a layer of noodles in then spread more sauce on top.
Add a layer of eggplant/zuchinni slices,
top with a layer of cottage cheese,
then top this with some sauce.

Your last layer should be noodles. Then top with more sauce and bake in
the microwave (according to package directions).

Trail Mix Tin Can Quick Bread

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 8 Preparation Time :2:00
Categories : Dupree Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dried fruit bits
2 cups hot water
4 teaspoons baking soda
1 1/2 cups sugar
1/4 cup vegetable oil
1/2 teaspoon salt
3 cups all-purpose flour
1 cup chopped walnuts — or pecans
1/2 teaspoon cinnamon — optional
1/2 teaspoon almond extract — optional

For fruit – dried cranberries, cherries, blueberries, currants or raisins

Preheat the oven to 350 degrees F.

Grease and flour two 1-pound coffee cans or 2 9×5-inch loaf pans and line
bottoms with wax paper. Grease and flour the wax paper.

Place the fruit bits or raisins in a large bowl, cover with the hot water, and
stir in the baking soda. Cover with plastic wrap and leave overnight to plump.
All of the liquid is used in the batter, so don’t drain.

Mix together the fruit bits or fruit or raisins, soaking water, sugar, oil,
salt, flour, and the nuts. Stir to blend. Add the cinnamon and almond extract
if desired. The batter should be thick enough to spoon. If thin, add a small
amount of flour.

Spoon the batter into the prepared cans, filling between 1/2 to 2/3 full. Push
the batter down into the bottom with a spatula. Bake 1 hour, or until a deep,
dark brown.

Remove the bread from the oven and allow to sit for 10 minutes before slipping
them out of the containers. Let the breads cool completely on wire racks. When
completely cooled, return the breads to the cans and cover with their plastic
lids or wrap tightly in plastic.

They will keep for 3 or 4 months stored in the refrigerator. Makes 2 loaves

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Date: Thu, 07 Apr 94 08:09:23 GMT
From: nanette.blanchard@springsboard.org (NANETTE BLANCHARD)

from Victoria Moran’s Get the Fat Out.

EASY BEAN BAKE

1 can (16 oz) each: butter beans, great northern beans, garbanzos,
black beans, pinto beans, and kidney beans
2 cups tomato sauce
1 onion, chopped and water-sauteed
2 Tbsp prepared mustard
1 Tbsp barbecue sauce
1 tsp dry mustard
1/4 to 1/2 cup brown sugar or to taste

Preheat oven to 350 degrees. Drain beans and pour them into a
very large mixing bowl. Mix other ingredients and carefully
stir this sauce into the beans. Pour into a large, oblong
baking dish and bake for 1 hour. Serve hot or cold. (This
recipe works with just one kind of beans, of course, or
whatever variety you have in the pantry.)

Title: Filled Sugar Cookies
Categories: Cookies
Yield: 24 servings

1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened
1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
2 c Raisins; cut-up dates or
Figs
3/4 c Sugar
1/2 c Chopped nuts; if desired
3/4 c Water
Granulated sugar
*if using self-rising flour
— omit
Baking soda and cream of
-tartar.

Recipe by: Betty Crocker’s Cookbook
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in
remaining ingredients except granulated sugar. Cover and refrigerate at
least 2 hours.
Cook raisins, sugar, nuts and water, stirring constantly, until mixture
thickens; cool. Roll dough 1/8 inch thick. Cut into 24 circles with
2-1/2-inch doughnut cutter that has center removed. Replace center and cut
out 24 circles with doughnut cutter. Place whole circles on lightly
greased cookie sheet. Top with raisin mixture, spreading almost to edges.
Top with remaining circles. Press edges together with floured fork.
Sprinkle tops with granulated sugar. Bake 8 to 10 minutes or until light
brown; cool. 2 DOZEN COOKIES; 245 CALORIES PER COOKIE.

—–

Garbanzo Bean Soup

Recipe By : FRESH FROM THE FREEZER by Michael Roberts
Serving Size : 9 Preparation Time :0:00
Categories : Beans Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 C dried garbanzo beans
3 T olive oil
1 large onion — finely diced
1 small carrot — finely diced
1 stalk celery — finely diced
9 C broth
1/4 C fresh lemon juice
To serve:
2/3 C sour cream
3 T chopped fresh dill

Supposedly serves 9, what an odd number to see in the servings…
1. Place the garbanzo beans in a bowl, cover with 3 inches of water and
soak for at least 8 hours or up to 10. Or for a quick cooking method,
cover beans with boiling water and set aside to cook for 1 hour, then
continue with the recipe.

(What a lot of fuss..no wonder folks don’t use dry beans….the easiest way
is to soak your beans one night (in the fridge in warm weather so they don;t
ferment), pour off the cooking water, dump into crock pot, cover with
water, can add a piece of kombu, a sea veggie, and cook on low all day.
drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take
the bag out and dump into soup pot with everything else.)

2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5
min, Add carrots and celery and cook another 5 mint.

(Again I wouldn’t bother, I’d swipe out the bottom of the pot with my trusty
pastry brush and a little bit of oil, add the stuff and cook gently till
softened)

3. Add the drained beans and 6 C broth. Cover, raise heat to high and
bring to a boil. Reduce heat to low and cook covered for 1 1/2 hours.

(This is too much like work…I’d dump it into a crockpot and forget about
it for a few hours)

4. Puree

5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot,
Cover, bring to boil;l then reduce the heat. Simmer for 5 minutes. Place
a dollop of sour cream ( I’d use non fat plain yoghurt but one could use
fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and
pour hot soup into the bowls.

To freeze: Allow the pureed beans to cool to room temp. Refrigerate until
thoroughly chilled then freeze up to 6 months. To serve, defrost and finish
as in Step 5.

of course, I’d put garlic into this soup or serve it with Garlic Bread by
the Empress of Garlic and a salad.
Comments by Gloriamarie

Title: WEIGHT WATCHER BROWNIES
Categories: Low-cal, Cakes, Chocolate
Yield: 2 servings

2 Egg
1 pk Chocolate alba
1/2 c Applesauce
2 tb Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
2 pk Sweet low

Put all ingredientsin a blender and mix well. Spray 2 mini-loaf pans
with Pam and pour in batter. Bake at 350 for 18 min. Don’t over
bake. Should be chewy.

—–

SPICE TEA WAFERS

Recipe By :
Serving Size : 65 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Plus 1 Tb warm, very strong
Brewed spice tea
2 tb Honey
2 c All-purpose flour
1/8 ts Baking soda
4 tb (1/2 stick) butter or
Margarine, softened

"These crispy, subtle crackers capture the flavor of
your favorite spice tea. 325~F. 20 to 25 minutes
Preheat the oven to 325~F.

Dissolve the honey in the warm tea.

In a large bowl or in the food processor, mix the
flour and baking soda together. Cut the butter into
the flour mixture until it resembles coarse meal.
Slowly mix in about 1/2 cup of the tea-honey mixture,
just enough to form a dough that will hold together in
a cohesive ball. Reserve the remaining tea to glaze
the tops of the crackers.

Divide the dough into 2 equal portions for rolling. On
a floured surface or pastry cloth, roll out to 1/8
inch thick. With a sharp knife, cut the dough into
2-inch shapes.

Place the crackers on a lightly greased or
parchment-lined baking sheet. Prick each one all the
way through in 2 or 3 places with the tines of a fork.
Bake for 10 minutes, turn and brush the tops with the
remaining tea-honey liquid. Continue baking for
another 10 to 15 minutes, or until golden brown. Cool
on a rack. Yield: 60-65.

VARIATION: Using a smoky tea such as Darjeeling also
produces an interesting cracker.

– – – – – – – – – – – – – – – – – –

Cream Cheese Rhubarb Pie

Recipe By : Country Woman Magazine, Mar.’93/AOL/R. Banghart
Serving Size : 8 Preparation Time :0:00
Categories : Cream Cheese Nuts
Pies Rhubarb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cornstarch
1 cup sugar
1 pinch salt
1/2 cup water
3 cups sliced fresh or frozen rhubarb — in 1/2″ pieces
1 unbaked pie shell — nine inch
TOPPING:
8 ounce pkg. cream cheese
1/2 cup water
whipped cream
slice almonds

In a saucepan, combine the cornstarch, sugar and salt. Add water and stir
until well combined. Add rhubarb. Cook, stirring often until moxture boils
and thickens. Pour into pie shell. Bake at 425 F. for 10 minutes. Meanwhile,
for topping, beat cream cheese, eggs and sugar until smooth. Pour over pie.
Return to oven. Reduce heat to 325 F. Bake for 35 minutes or until set. Cool.
Chill several hours or overnight. Garnish with shipped cream and almonds.

– – – – – – – – – – – – – – – – – –

NOTES : A delicious, unusual rhubarb pie.

NATURAL EGG EASTER DYES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SPRING CHICKEN YELLOW—–
1 t Tumeric
2/3 c -Boiling water
1/4 ts Vinegar
—–EASTER BUNNY BROWN—–
1 tb Instant coffee — heaping Tbsp
2/3 c -Boiling water
1/2 ts Vinegar
—–SEREN“DIP”ITY—–
—–BOIL EGG WITH ONE OF THE—–
—–FOLLOWING—–
Onion skins — (golden orange)
Beets — (reddish purple)
Spinach — (pale green)
Red Cabbage Leaves
Walnut shells — (buff)
Grape Juice — (mauve)
1/4 ts Vinegar

Wash eggs in mild soapy water to remove oily coating which could
prevent dye from adhering. Simmer for 20 minutes.
Spring Chicken Yellow: Add tumeric to boiling water, stir until
dissolved. Add vinegar.
Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling
water, stri to dissolve. Add vinegar.
Seren“dip”ity: Try boiling eggs with one of the lsited ingredients.
Add 1/4 tsp vinegar to water.

– – – – – – – – – – – – – – – – – –