Title: SHALLOT PEACH CHUTNEY
Categories: Relishes
Yield: 3 servings

3 c Peaches – or papaya or mango
3 oz Shallots – peeled and thinly
-sliced
1 1/2 c Cider vinegar
1/4 c Lemon juice
1 c Brown sugar – packed
1/2 c Raisins – golden
1 tb Ginger – fresh, minced
2 Clove galirc – minced
1/2 ts Salt
1/2 ts Cinnamon – ground

In a large saucepan, combine the peaches (or papaya or
mango), shallots, vinegar and lemon juice. Bring to
boiling; reduce heat. Simmer, stirring occasionally,
for 5 minutes. Add remaining ingredients to pan;
simmer, stirring frequently, for 15 minutes. Cool;
spoon into refrigerator or freezer containers. Cover
and chill. Serve chilled or at room temperature with
roasts, barbecued meats, on burgers, or with fish.

Makes 3-1/4 cups (allow about 2 tablespoons per
serving).

Recipe from the shallot package from “Frieda of
California”.

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Title: Big White Soft Sugar Cookies
Categories: Cookies
Servings: 6

1 c Buttermilk
1 1/2 ts Grated nutmeg
1 ts Baking soda
2 ts Vanilla extract
1 c Vegetable oil
3 ts Baking powder
1 1/2 c Sugar
3 c Unbleached flour
2 Eggs
Sugar
1 1/2 ts Salt

Seedless raisins

In a measuring cup, mix the buttermilk and baking soda; set aside. In a
large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the
buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and
baking powder and mix again. Blend in the flour (the batter will be very
runny). Cover and refrigerate overnight. The next day, preheat oven to 400
F. For the very best results, use ungreased non-stick baking sheets. Dark
or shiny sheets conduct the heat differently, and the cookie will have
crisp brown edges, which are just what you don’t want. Use 1 heaping
tablespoon of batter per cookie, and place them on the sheets. Liberally
sprinkle more sugar on top of each cookie and dot with 3 raisins. Keep
batter refrigerated between bakings. Bake for just 5 minutes. The cookies
should be just barely done–still almost white. If they are golden, you
have left them in too long. Remove from oven, and allow the cookies to
remain on the cookie sheet for 3 more minutes to continue baking. Carefully
remove cookies with a metal spatula to a wax paper-covered rack to cool.
The cookies keep well in tightly covered containers or can be frozen. In
either case, each cookie should be wrapped individually or between layers
of wax paper. They are so tender, so moist, so cakelike that they cling
together if this is not done.

From: Cooking From Quilt Country Shared By: Pat Stockett

MMMMM

Title: TACO TARTLETS
Categories: Appetizers, Tex-mex, Beef
Yield: 16 servings

1 x Meat shells
2 tb Taco seasoning mix
2 tb Ice water
1 x Filling:
1 c Sour cream
2 tb Taco sauce
2 oz Ripe olives ; chopped
1 c Tortilla chips
1/2 c Cheese ; chedder cheese, sh

To make meat shells, combine ingredients: mix well.
Press meat mixture into bottom and sides of tiny tart
pans and set aside. Combine sour cream, taco sauce,
olives and 3/4 cups tortilla chips. Spoon filling into
each shell, mounding slightly. Combine remaining chips
and cheese. Sprinkle over each tartlet. bake at 375
degrees for 10 minutes. Yield 32 tartlets VIVIAN
THIELE (NRHF19C)

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Title: KENTUCKY PECAN CAKE
Categories: Cakes, Desserts
Yield: 1 servings

2 1/2 c Self Rising Flour
2 c Sugar
1 1/2 c Vegetable Oil
1 c Applesauce
2 1/2 T Ground Cinnamon
2 T Hot Water
4 Egg Yolks
1 c Chopped Pecans
4 Egg Whites
Powdered Sugar

Combine first 7 ingredients in order listed; beat at
medium speed of mixer until smooth. Stir in chopped
pecans. Beat egg whites (at room temperature) until
stiff; fold into batter. Pour mixture into an
ungreased 10-inch tube pan. Bake at 350″ for 1 hour
and 30 minutes. Invert pan, and cool cake completely;
remove from pan. Sprinkle top of cake with powdered
sugar. Source: Special Holiday Issue; Southern Living;
Home For The Holidays, ’89

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Title: Taco Compuesto
Categories: Diabetic, Main dish, Meats, Vegetables
Yield: 4 servings

3/4 lb LEAN ground beef; 1/2 ts Seasoned salt; yak!!
1/2 c Onion; chopped 8 Taco shells;
2 tb Green chili peppers; diced 1 c Lettuce;
-canned 1 c Low-cal prosse cheese or;
1 cl Garlic; Part-skim mozzarella
cheese;
1 ts Chili powder; -shredded for either
1 1/2 c Tomato; chopped -a mixture of both
3 tb Italian Salad dressing; 1/2 c Taco sauce
-reduced-calorie;

In a large skillet cook ground beef, chopped onions, green chili
pepper; and minced garlic over medium heat till beef is brown. Drain
off fat. Stir in chili powder.

In a mixing bowl combine chopped tomato, Italian salad dressing, and
seasoned salt. ( Salt is Salt no matter what) Spoon beef mixture into
taco shells. Top with tomato mixture, shredded lettuce, shredded
cheese, and taco sauce. Makes 4 servings. Time 20 min.

Food Exchange per servings: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 VEGETABLE EXCHANGE + 1 1/2 FAT EXCHANGES

FROM THE BETTER HOMES AND GARDENS DIABETIC COOK BOOK

MMMMM

Title: DON CHARLE’S AMERICAN RIB CHOP HOUSE COLE
Categories: Vegetables, Fruits
Yield: 24 servings

2 ea Cabbage heads
1/2 c Mayonnaise
4 c Mini marshmallows
12 oz Pineapple, crushed
1/2 pt Whipping cream

Clean, core and slice cabbage very fine. Add mayonaise and mix thoroughly.
Add minimarshmallows. Strain pineapple and add to mixture. Whip cream until
peaks form and add. Toss mixture well and refrigerate 2 hours befor
serving. Note: Peelen adds a small amout of sugar to sweeten.

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Nutty-Fruity Tea King

Recipe By : Jo Merrill
Serving Size : 1 Preparation Time :0:00
Categories : Dessert Breads Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup water
6 tablespoons butter
1 large egg
1/2 cup sour cream
1/2 cup dried apricots — * see note
1/2 cup chopped nuts
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
glaze frosting
1 cup powdered sugar
1 teaspoon butter
4 tablespoons water
vanilla extract — to taste

* Chop apricots or use 1/3 cup candied fruits. In large bowl, mix 2 cups flour,
sugar, salt and yeast. Heat sour cream, water and 1/4 cup butter or margarine
until
hot. Add to dry ingredients. Beat 2 minutes at low speed. Add egg and beat 2
minutes at medium speed. Stir in enough remaining flour to made a soft dough.
On a floured surface,
knead for 4 minutes. Place in greased bowl, cover and let rise in warm place
20 minutes or until doubled in size. Punch dough down. Roll dough to a 16 by
9-inch rectangle. Spread remaining 2 tablepoons butter on dough. In small
bowl, combine fruit,
nuts, brown sugar and cinnamon; sprinkle over dough. Roll as for jelly roll;
seal ends. Place on greased baking sheet, seam sides down. Seal ends to form
a ring. Cut slits 2/3 of way through at one inch intervals. Turn each section
on its side . Cover and let rise in warm place 20 minutes or until almost
doubled. Bake at 375 degrees for 20-25 minutes. Cool then drizzle with glaze.
Glaze: Mix all ingredients together until smooth. Prize winner in Tea
Rings-yeast bread, Del Mar Fair–1993

– – – – – – – – – – – – – – – – – –

Title: FROG EYE SALAD
Categories: Salads, Pasta
Yield: 12 servings

1 c SUGAR
2 tb FLOUR
1/2 ts SALT
1 sm BAG MINI MARSHMALLOWS
1 sm COOL WHIP, DEFROSTED
2 EGGS
1 lb ACINI DE PEPE
40 oz CRUSHED PINEAPPLE
– DRAINED SAVE JUICE.
33 oz MANDARIN ORANGES; DRAINED

Mix in saucepan: sugar, flour, salt, and 1 3/4 c. reserved juice. Bring to
a boil. Beat eggs well. Add to boiling mixture, cook 1-2 minutes longer
at reduced heat, stirring constantly. Cool completely. Mix cooled pineapple
juice mixture and cooked pasta. Refrigerate 3-4 hours add marshmallows,
mandarin oranges, pineapple and cool whip. Mix well. Chill and serve.

—–

Title: DAVID’S COWBOY COOKIES
Categories: Cookies
Yield: 64 cookies

1 1/2 c Unsalted butter, softened
1 c Granulated sugar
1 c Firmly packed dark brown
Sugar
3 lg Eggs
2 ts Vanilla
2 3/4 c All-purpose flour
3/4 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Salt
3 c Old-fashioned rolled oats
2 c Semisweet chocolate chips

Preheat oven to 375 F.
In a bowl with an electric mixer cream butter and
sugars until light and fluffy. Add eggs, 1 at a time,
beating well after each addition, and beat in vanilla.
Into the bowl sift together flour, baking soda,
baking powder, and salt and beat until batter is
combined well. Stir in rolled oats and chocolate chips.
Drop batter by rounded tablespoons onto lightly
buttered baking sheets and bake in middle of oven
until golden, about 10 minutes.
Origin: Lois V. Brown / Honeoye Falls, New York

Source: Gourmet Magazine Jan/94

From the collection of Karen Deck

—–

BREAKFAST PATTIES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pork butt
– cut into 1-in pieces
4 oz Bacon — cut into 1-in pieces
1 sm Onion — finely diced
1 tb Chopped fresh sage — -ÿÿ
1 1/2 ts -Dried Sage
1 t Minced garlic
1/2 ts Salt
1/2 ts Ground white pepper
3/4 ts Mace
3/4 ts Ground coriander
2 Oranges — zest only
2 tb Unsalted butter

COMBINE ALL INGREDIENTS except butter. If using a meat
grinder, fit it with a medium die. If using a food
processor, put only a small quantity in the work bowl
at a time and pulse carefully so the mixture doesn’t
turn into a paste. Repeat until all mixture is ground;
then mix the separate batches together well. Form the
ground meat into patties. To cook the sausage, melt
the butter in a large skillet over medium heat on the
stove and cook the patties 2-to-3 minutes on each side.
Makes 12 to 16 Patties

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