Tuna Swiss Pie

Recipe By : Quick Easy Casseroles
Serving Size : 6 Preparation Time :0:20
Categories : Casserole

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c long-grain rice — cooked
1 tbsp Fleischmann’s Fat Free Spread
1/4 tsp garlic powder
1 egg white — whipped
—-Filling—-
1/2 c Swiss cheese — grated
12 ozs tuna in water — drained and flaked
1 c skim milk — at room temperature
2 egg whites — whipped
1/2 tsp salt
1/4 tsp black pepper
1/2 c Swiss cheese — grated

Preheat oven to 400. Prepare a 9″ pie pan with cooking spray; set aside. To
prepare crust, add spread, garlic powder, and 1 egg white to hot rice.
Spoon rice mixture into prepared pan. Press firmly across bottom and up
side of pie pan to form a crust. Layer 1/2 cup cheese and tuna evenly over
rice crust. Meanwhile to prepare filling, combine milk, remaining egg
whites, salt, and black pepper. Pour over tuna mixture. Bake for 30 minutes
or until center is set. Top with remaining cheese. Bake 3 minutes more or
until cheese has melted.

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Per serving: 324 Calories; 6g Fat (16% calories from fat); 23g Protein; 43g
Carbohydrate; 35mg Cholesterol; 491mg Sodium

Title: Caramel Corn
Categories: Snacks
Servings: 6

2 Sticks margarine
2 c Light brown sugar
1/2 c Light corn syrup
1/2 ts Baking soda
1 ts Vanilla
6 qt Popped corn
1 c Or more of Spanish peanuts
-(optional)

Heat margarine, brown sugar and corn syrup. Bring to boil, stirring often.
Boil for 5 mins. very slowly as not to burn – do not stir. Add baking soda
and vanilla, then blend and pour over popcorn. Mix and bake in a buttered
roasting pan. Bake mixture at 250 degrees for 1 hour. Stir every 15 mins.
with spatuala. Stir occasionally while cooling to prevent from sticking to
pan. Store in airtight container.

MMMMM

POTAGE CRECY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
2 tb Butter
3/4 c Finely chopped onions
3 c Finely chopped carrots
1 qt Chicken stock
2 ts Tomato paste
2 tb Raw white rice
Salt to taste
1/2 c Heavy cream
1 tb Softened butter
8 To 12 carrot curls for
-garnish

In a heavy 3 to 4-quart saucepan over moderate heat,
melt butter. Stir in onions and cook 5 minutes. Add
carrots, stock, tomato paste and rice. Simmer 30
minutes. Puree in blender in small batches until
smooth. Return to pan. Add salt and pepper and stir
in cream. Simmer for 10 minutes; stir in softened
butter. Garnish with carrot curls.

Colorado Cache Cookbook (1978) From the collection of
Jim Vorheis

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Meredith Groff’s Rum Cake

Recipe By : Meredith Groff
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Food Gifts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Duncan Hines Cake Mix — butter recipe
1 package vanilla pudding mix — instanr
1/2 cup white rum
1/2 cup vegetable oil
1/2 cup water
4 eggs
GLAZE
1 stick butter — (1/2 cup)
1/4 cup dark rum
1/2 cup water
1 cup sugar

Beat eggs, mix all cake ingredients together and beat at medium
speed for 4 minutes. Pour into well greased bundt pan and bake at
350 for about 50 minutes. Cool in pan for 5 minutes.

GLAZE
Mix glaze in small saucepan and boil for 3 minutes. Pour over
warm cake while still in pan. Cool 30-60 minutes. before removing.
Cake is best on the second day. I found that you should follow the
directions to the tee! Makes a wonderful gift wrapped in a nice
basket! Don’t forget Valentine’s Day!

Enjoy, doni lei in Kaneohe

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TEA LATTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
8 English Breakfast tea bags
4 c Water
2 tb Almond syrup (orgeat syrup,
-see note)
1 Whole milk
1 Ground nutmeg or chocolate,
-optional garnish

Prepare a strong tea with 8 English Breakfast tea bags
in 4 cups boiling water. Steep for 5 minutes, gently
squeeze tea bags and remove. Pour 1/2 cup plus 2
tablespoons of hot tea into each tea cup, add 1
teaspoon of almond syrup and stir. Steam whole milk
with the steamer of an espresso machine, add 1
tablespoon steamed milk and top with foamed milk.
Garnish with ground nutmeg or chocolate if desired.

Note: Orgeat syrup can be found in liquor stores or in
the bar supplies section of your supermarket.

Per serving: 24 calories (11 percent from protein, 64
per-cent from carbohydrate, 25 percent from fat), 1
gram protein, 4 grams carbohydrate, 1 gram fat, 3
milligrams cholesterol, 18 milligrams sodium.

Exchanges: 0.

Makes 6 servings

Posted by Stephen Ceideburg

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BLENDER BROCCOLI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Water
2 ts Instant beef bouillon
-granules
10 oz Broccoli, frozen, chopped
1 c Milk
1 c Light cream
1/4 ts Onion salt
1/2 ts Onion salt
1 d Pepper
1 d Ground nutmeg

In saucepan heat water and bouillon granules to
boiling; add broccoli.

Cover and simmer mixture for 3 minutes. Do not drain.

In blender container or food processor combine half
the broccoli mixture and half the milk. Cover and
blend till broccoli is very fine.

Add half the cream,the onion salt, pepper, and nutmeg,
Cover and chill. Stir before serving. If desired
garnish with sour cream and snipped chives.

Makes 6 to 8 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

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SAUSAGE AND CHEESE BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-pam coombes rncm95a
Cheese
1/4 lb Turkey sausage
1 t Baking powder
1/2 c All purpose flour
1/8 ts Baking soda
1/2 c Unprocessed oat bran
1/2 c + 3 t non-fat buttermilk
1/2 c (2oz) reduced-fat cheddar
Vegetable cooking spray

Place turkey in a nonstick skillet; cook over medium
heat until browned, st TO: PAM COOMBES
(RNCM95A) FROM: BETTY PINDER (TKHN51B) SUBJECT: BAC
Good Morning, Pam! I hope your cat is OK. I always
dread trips to the ve When will there be health
insurance for animals?

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“Brown Bag” French Apple Pie No. 1180 Yields 1 9″ Pie

PIE: 1/2 tsp Nutmeg, Ground
1 1/2 Cups All-Purpose Flour 2 Tbls Lemon Juice
1/2 tsp Salt TOPPING:
1/2 Cup Shortening 1/2 Cup Granulated Sugar
5 Tbls ICE Water 1/2 Cup All-Purpose Flour
8 Cups TART (!) Apples, Peeled 1/3 Cup Butter
Sliced 1 LARGE Paper Bag
1/4 Cup Granulated Sugar Vanilla Ice Cream
2 Tbls All-Purpose Flour
1 tsp Cinnamon, Ground

Preheat the oven to 400 degrees.
PIE:
Combine the first measure of flour, salt and shortening using a pastry blender
until the mixture resembles coarse crumbs.
Stir in the water a little at a time, using a fork, and form the dough into a
ball.
Roll out the pastry dough on a lightly floured board.
Roll to an 11″ or 12″ diameter.
Fit into a 9″ pie pan and flute the edges.
Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and
the lemon juice in a large bowl.
Toss the apple slices in the mixture.
Arrange the apple slices in the pie crust.
TOPPING:
Combine the sugar and flour in a bowl and cut in the butter using a pastry
cutter.
Sprinkle the topping over the apple filling.
Place the pie in the LARGE paper bag.
Place the paper bag on a baking sheet and loosely fold the open end of the bag
under.
Bake until the apples are tender (50-60 minutes).
Carefully remove the pie from the bag – CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!
Serve warm with generous portions of vanilla ice cream.

Title: FRESH TOMATO KETCHUP
Categories: Sauces, Cyberealm
Yield: 2 1/2 pints

1/4 c Canola Oil
6 lb Ripe Tomatoes, cored and
Cut in large wedges
12 oz Red Onion, cut in wedges
1/2 c Parsley Leaves, loosely
Packed
3/4 c Celery, chopped
1/4 c Carrot, chopped
1 ts Mustard Seed
1 Cinnamon Stick
1 ts Whole Allspice
1 Whole Nutmeg
1 1/2 c Malt Vinegar
3/4 c Packed Brown Sugar
1 tb Molasses
1 ts Salt

In a large heavy nonreactive pot, heat oil. Add
tomatoes, onions, parsley, celery, and carrot. Bring
to a simmer. Reduce heat. Simmer slowly, uncovered,
for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as
much thick puree as possible. Discard solids and
return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a
cheesecloth bag. Crush spices with a meat mallet. Add
to puree along with vinegar, brown sugar, molasses,
and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours
until mixture thickens and is reduced to 4 or 5 cups,
stirring frequently. (Cooking tine will depend on
juiciness of tomatoes/ Gradually reduce heat and stir
more frequently as mixture becomes thicker to prevent
sticking and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized
pint canning jars. Seal. Cool on rack to room
temperature. Store in refrigerator up to 2 months.

Source: Victoria Magazine, August 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

—–

LATKES (POTATO PANCAKES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Potatoes, large
1/2 Onion
1 Egg
1 d Pepper
1/2 ts Salt
1/3 c Flour
1/2 c Water

Peel two large potatoes and put in food processor with
onion and some water. Process and drain through paper
towels in colander. In separate dish beat the egg with
seasonings and add to drained potato and onion mix.
Stir well, then stir in flour. Either make one large
pancake, or drop by 1/4 cups into hot oil and flatten.
Fry over medium heat until golden brown on the outside
Serve with tadziki, yoghurt, sour cream or applesauce.
Makes a meal.

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