CANTALOUPE COOLER SALAD

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Dressings
Fruits Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Cantaloupe — or 2 small
Lettuce leaves
1 lg Onion — thinly sliced and
– separated into rings
1/2 lb Bacon — cooked and crumbled
– about 12 slices
—–BLENDER POPPY SEED DRESSING—–
3/4 c Vegetable oil
1/3 c Honey
1/4 c Red wine vinegar
2 tb Poppy seeds
1 tb Onion — minced
1 tb Dijon mustard
1 t Salt

Peel cantaloupe and cut into bite-size pieces; arrange on lettuce leaves.
Top cantaloupe with onion and crumbled bacon. Drizzle dressing over salad.

Blender Poppy Seed Dressing: Combine all ingredients in container of
electric blender; process on low speed for 30 seconds. Chill thoroughly;
stir well before serving. Yield: 1-1/4 cups.

SOURCE: Southern Living Magazine, August, 1979. Typed for you by Nancy
Coleman.

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SERVES 100

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ga Applesauce
3 ga String beans
2 ga Baked beans
24 lb Beets (cooked)
2 lb Butter
12 Loaves of bread (1 lb loaf)
10 lb Coleslaw cabbage
30 lb Carrots (cooked)
2 ga Peas
75 lb Fried chicken
35 lb Chicken a’ la King
15 bn Celery
1 lb Coffee (for 100 cups)
6 lb Cranberries (raw) AND——
–6 lbs of sugar.
6 c Cocoa or hot chocolate
13 qt Ice-cream, bricks
14 qt Ice-cream, bulk
40 lb Ham/beef/pork/veal roast.
30 lb Meatballs
32 lb Hambuger
35 lb Pork chops
45 lb Baked ham
14 bn Lettuce heads for salad
17 pk Jello (3 1/2 oz packets)
6 lb Macaroni
1 ga Pickles
35 lb Raw potatoes (mashed)
4 ga Punch, (1/2c per person)
5 lb Rice
2 qt Salad dressing
3 lb Cube sugar
1/2 lb Tea
65 lb Turkey roast
25 lb Weiners

These individual items will serve 100 people. So if
you are entertaining hopes this helps out.

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Title: SPICY SZECHWAN CHICKEN
Categories: Chinese, Chicken
Yield: 1

2 c Broccoli flowerets
1/2 ts Salt
2 1/2 tb Oil
1 Garlic clove, minced
4 Ginger slices, slivered
3/4 lb Boneless chicken,
-cut into bite-size pieces
1/4 ts Pepper
2 Green onions, cut 1-inch pcs
1 tb White wine
1 tb Soy sauce
3/4 ts Sugar
3/4 ts Sesame oil
2 ts Hot bean paste
4 tb Soup stock
Cornstarch solution
-1 pt cornstarch, 2 pt water

Blanch broccoli in boiling water with 1/2 tsp salt and 1/2 tablespoon oil
for 2-3 minutes. Remove and set aside.

Heat wok with 2 tablespoons oil, garlic, and ginger over high heat for
10-15 seconds. Add chicken, stirring for 2-3 minutes.

Add remaining ingredients except broccoli and cornstarch solution, and
stir for 1 minute. Thicken with cornstarch solution, mix in broccoli, and
serve.

Notes: I used my own hot sauce, worked well. It is tempting to cook the
chicken longer than 3 minutes – don’t! It will be cooked by the time you
thicken the sauce, and it will be very tender. If you cook it until it’s
ready and then make the sauce, it may be slightly overcooked. I find it
easier to have the sauce ingredients premixed, as I could never get it in
the wok fast enough.

Source: The Joy of Wokking, Martin Yan
Unsolicited comments: Anne Sheresky (sheresky@worldchat.com)

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Title: Moroccan Charosets
Categories: Moroccan, Candies
Yield: 50 servings

2 c Dates,pitted
1/2 c Raisins,golden
1/2 c Raisins,dark
1/2 c Walnuts
2 tb Red wine,sweet,Passover

1. Process dates, rinsins and walnuts in food processor until mixture
is finely chopped and begins to mass. Add enough wine to make sticky
dough.
2. Line baking sheet with waxed paper. Drop mixture by slightly
rounded measuring teaspoonfuls onto pan. Roll with moistened palms
into hazelnut-size balls. Refrigerate for at least 3 hours or until
firm.

MMMMM

Louisiana Creole Rabbit

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Game

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

1 Cleaned rabbit (3lb)

1 ts Salt

1 ts Black pepper

1/2 ts Cayenne pepper

1/4 c Onion,chopped

3 Garlic cloves,minced

2 tb White vinegar

1 ts Browning sauce

1 cn Mushrooms,drained (8oz)

1 tb Butter or margarine,melted

1 tb Parsley,minced

2 tb Green bell pepper,minced

2 tb Green onions,chopped

2/3 c White wine,dry

1. Dry rabbit and place in bowl.

2. Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar;

pour over rabbit, turning pieces to coat.

3. Cover bowl and marinade overnight in refrigerator.

4. Transfer rabbit and marinade to well-greased baking dish.

5. Bake in preheated 450’F. oven 1 hour.

6. Combine remaining ingredients and pour over rabbit.

7. Bake 30 to 45 minutes longer, until rabbit is fork-tender.

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Title: Plums – Halved or Whole
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A bushel
weighs 56 pounds and yields 22 to 36 quarts–an average of 2 pounds per
quart.

Quality: Select deep-colored, mature fruit of ideal quality for eating
fresh or cooking. Plums may be packed in water or syrup.

Procedure: Stem and wash plums. To can whole, prick skins on two sides
of plums with fork to prevent splitting. Freestone varieties may be
halved and pitted. If you use syrup, prepare very light, light, or
medium syrup.

Hot pack — Add plums to water or hot syrup and boil 2 minutes. Cover
saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and
cooking liquid or syrup, leaving 1/2-inch headspace.

Raw pack — Fill jars with raw plums, packing firmly. Add hot water or
syrup, leaving 1/2-inch headspace.

Adjust lids and process.

Processing directions for canning plums in a boiling-water, a dial, or a
weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Plums (halved or whole) in a
boiling-water canner.

Style of Pack: Hot and Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot and Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 minutes.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Baked Polenta With Mushroom Ragout

Recipe By : Gormet December 1993
Serving Size : 6 Preparation Time :1:30
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mushroom Ragout:
1 large onion — chopped fine
4 cloves garlic — minced
1 teaspoon dried rosemary — crumbled
3 tablespoons olive oil
1 pound white mushrooms — sliced thin
1 package fresh shitake mushrooms — quartered if large
1 tablespoon tomato paste
1 cup dry red wine
1 tablespoon cornstarch
1 1/3 cups beef broth
2 teaspoons Worcestershire sauce
Polenta:
6 cups water
1 tablespoon olive oil
2 tablespoons unsalted butter — cut into pieces
1 cup parmesan cheese — freshly grated
1/3 cup parsley — minced, fresh
1/4 pound mozzarella cheese — diced fine

Make the mushroom ragout: In a large deep skillet cook the onion, the
garlic, and the rosemary in the oil over moderate heat, stirring, until the
onion is softened, add the mushrooms and salt to taste, and cook the
mixture over moderately high heat, stirring, for 10 minutes, or until the
liquid the mushrooms give off is evaporated. Stir in the tomato paste and
the wine and boil the mushroom mixture until most of the liquid is
evaporated. In a small bowl stir the cornstarch into the broth, add the
mixture and the Worcestershire sauce to the mushroom mixture, and bring the
ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it
with salt and pepper.

In a large heavy saucepan bring the water with the oil to a boil and add 1
cup of the cornmeal, a little at a time, stirring constantly. Reduce the
heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring
constantly, and bring the mixture to a boil. Remove the pan from the heat
and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and
pepper to taste.

Spread one third of the polenta evenly in a buttered 13- by 9-inch baking
dish and chill the polenta sheet for 20 minutes, or until it is firm. While
the polenta is chilling, working quickly, spread half the remaining polenta
in a buttered 3-quart shallow baking dish, top it with half the mushroom
ragout, and top the ragout with the mozzarella. Spread the remaining
polenta quickly over the mozzarella and top it with the remaining ragout.

Invert the polenta sheet onto a work surface and with 1 or more star-shaped
cutters cut out as many stars as possible. Arrange the stars decoratively
on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The
layered polenta may be prepared up to this point 2 days in advance and kept
covered and chilled.

Preheat the oven to 400F. Bake the layered polenta in the upper third of
the oven for 30 to 40 minutes, or until the polenta stars are golden.

– – – – – – – – – – – – – – – – – –

2 cups All-purpose flour
4 tsps. baking powder
1 tsp. salt
1/4 cup shortening
1 cup milk

Mix together flour, baking powder and salt. Cut in shortening with
2 knives or a pastry blender, until mixture is the consistency of coarse
cornmeal. Make a well in centre of these ingredients; add liquid slowly.
When all the liquid has been added, stir dough rather vigorously until
it comes free from the sides of the bowl. Turn dough onto lightly floured
board and knead lightly for a few minutes. Roll or pat out to desired
thickness and cut with 2 inch floured biscuit cutter; place on ungreased
baking sheet and bake 12 – 15 minutes at 450 degrees.
Makes 15 – 18 biscuits.

Variations: You can substitute half wholewheat flour and also add
grated cheese and garlic powder.
From: rrepp@iquest.net (R REPP)

CHINESE FIRE POT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Boneless beef sirloin
-ÿÿbeef round
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
-ÿÿCultivated mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
– drained and sliced
8 oz Canned bamboo shoots
– drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles — cooked
Cilantro or chives — chopped
– (optional)

It is not necessary to use all ingredients listed here as long as you offer
an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each
person places whatever ingredients are desired into hot broth to poach.
When cooked (this will take only a few moments), ingredients are then
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and
eaten with noodles, adding cilantro, if desired.

Note: The special pot needed can be purchased at Chinese shops.

(C) 1992 The Los Angeles Times

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BANANA TEA LOAF

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Bananas — ripe, mashed
1/2 c Canola oil like Crisco
2 lg Eggs
2 tb Frozen orange/pineapp. conc.
1 3/4 c Flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Orange peel
Cooking spray

Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1
large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract,
orange juice concentrate, 2 cups unbleached flour and no orange peel.

Original nutritional info. 1/18 recipe ñ bread, 1 fat Joslin
Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6
grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg
potassium.

Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper
and spray with cooking spray.

In a large bowl, combine bananas, oil, beaten egg, juice concentrate
and orange peel. Stir dry ingredients together and then stir them
into banana mixture until just blended.

Spread the batter in the pan and bake for 45 minutes or until the top
is lightly browned. Cool in a pan for 5 minutes, then transfer to a
wire rack. Slice the first sample while the loaf is still warm.
Comment in the original recipe states that the well-wrapped loaf
keeps in the refrigerator and freezes well. Slice is smaller than a
slice of regular bread (about half size).

Tested with changes noted by Elizabeth Rodier, Jan 1994. To cut down
on cholesterol use 1 whole egg and 2 whites, or home made egg
substitute.

When comparing bread recipes, consider serving size as well as
calories. Does the serving taste good alone or would I add 1 tsp
margarine (1 fat)?

1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3
grams carb. 4 grams protein, 8.2 grams fat, 98 mg sodium

1 tb regular strawberry jam made of equal parts fruit and sugar would
add 54 calories, 14 grams carbohydrate or 1 fruit exchange

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