Title: CHINESE BEEF JERKY
Categories: Beef
Yield: 36 pieces

3 lb Flank steak or London
-broil

MMMMM————————–MARINADE——————————-
1/2 c Light soya sauce
4 1/2 tb Honey
4 1/2 tb Dry sherry
6 lg Garlic cloves; minced
1 1/2 tb Ginger, fresh; minced
1 1/2 tb Red pepper; crushed
1 1/2 tb Sesame oil
1 ds Pepper, white

Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer
to shallow pan. Combine marinade ingredients and rub thoroughly into
meat. Arrange meat on racks and let dry at cool room temperature
overnight (do not refrigerate).

Preheat oven to 250 F. Line two large baking sheets with foil and set
wire racks on top of each baking sheet. Arrange meat on racks in
single layer. Bake 30 minutes.

Reduce heat to 175 F and continue drying meat another 40 minutes. Meat
should be lightly brown but not burnt. Let meat continue to dry on
racks at cool room temperature overnight before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional
flavor and shine. Makes about 36 pieces.

From the collection of Jim Vorheis

MMMMM

Title: FRENCH ONION SOUP
Categories: Soups
Yield: 6 servings

3 lb Peeled onions
4 oz Butter or margarine
1 1/2 ts Freshly ground pepper
2 tb Paprika
1 ea Bay leaf
1/4 c Flour
3 qt Beef stock
1 c White wine
2 ts Salt (optional)

Slice onions 1/8 inch thick. Melt butter, place
onions in it and cook slowly for 1 1/2 hours. Add
Beef stock and simmer 2 hours. Salt to taste. Can
color with Kitchen Bouquet. Refrigerate over night.
Reheat and serve with croutons and Swiss Cheese.

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Title: BARBECUED PORK CREAM SOUP B1
Categories: Chinese, Meats, Soups
Yield: 6 servings

1/2 c Butter
1/2 c Flour
1/2 lb Ground barbecued pork
1/4 ts MSG (optional)
2 ts Worcestershire sauce
1 ts Tabasco sauce
2 ts Salt
1 ts White pepper
2 c Chicken broth or consomme
1 qt Whole milk
4 tb Madeira
Barbecued pork strips
Green onions; chopped

Melt butter in a large saucepan over low heat. Add
ground barbecued pork mix together. Add flour stir
constantly for 4-5 minutes, but don’t allow to burn.
Add all seasonings to broth then slowly add to first
mixture. Slowly add milk stir until blended. Let
simmer 7-10 minutes. and stir constantly. Just before
serving, stir in Madeira. Serve garnished with
barbecued pork strips, fresh green onion bits a
splash of Madeira.

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Cobblestone Bits

Recipe By : Bruce Seeds
Serving Size : 12 Preparation Time :0:15
Categories : Chocolate Desserts/Candy/Misc. Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12-oz. pkg. semisweet chocolate chips
1 12-oz. pkg. butterscotch chips
1 cup smooth peanut butter
1 10.5-oz. bag miniature marshmallows
1 cup saltled dry-roasted peanuts
butter — as needed

In a large microwave-safe bowl, combine chocolate and butterscotch chips and
peanut butter. Microwave at 70% for about 5 minutes, stirring every minute,
until thoroughly melted. Stir until smooth. Add marshmallows and peanuts.
Spread into a buttered 9×13″ pan. Cool at room temperature until set.
(Refrigerate to speed setting if desired, but return to room temperature
before cutting.)

YIELD: About 3 dozen 1 1/2 x 2″ pieces.

– – – – – – – – – – – – – – – – – –

Title: Mokettes Aux Amandes (Almond Mochettes)
Categories: Chocolate, Candies
Yield: 1 servings

5 oz Chocolate
1 ts Coffee concentrate
1/4 lb Confectioners’ sugar
2 1/2 oz Sweet almonds
2 tb Milk
1 tb Rum

Preparation: Shell the almonds, lightly grill them, then pulverize
them in a mortar with the rum. Grate the chocolate into fine powder;
work it with the milk into a paste, then add the coffee, sugar and
almonds. Mix well together. Make into balls and roll in grated or
granulated chocolate. Let stand 5-6 hr. to harden before serving.

Source : The Art of French Cooking Posted by: Rina de Jong

MMMMM

1 pkg lemon cake mix (18 oz)
1 pkg lemon instant pudding ( 3 3/4 oz)
4 eggs
1/2 cup poppy seeds
1/2 cup oil
1 cup hot water from the tap
Beat together for 7 minutes and pour into bundt pan. Bake at 350F for 45-50
minutes.

Glaze with a mixture of icing sugar and lemon juice if desired

Title: Acorn squash seeds
Categories: Snacks, Vegetables
Yield: 1 Servings

1 ea Acorn squash Salt to taste
1 ts Margarine

NOTE: Acorn squash seeds taste similar to pumpkin seeds except that
the
hulls on the squash seed are smaller. Therefore they are less dry
tasting
than pumpkin seeds and don’t get caught in your throat as easily.

Cut uncooked squash in half and scoop out seeds. Clean pulp and
strings
off the seeds in a collander under running water. Set the seeds on a
towel to dry. Preheat oven to 350 deg. The seeds in a small bowl.
Either melt margarine and pour onto seeds or put solid margarine into
bowl
and mix with you hands (my preferred method). Spread seeds evenly on a
cookie sheet. Place in oven and cook 10 min. or until just starts to
turn brown.

Recipe by: James M. McDonald

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QUICK CHRISTMAS TREE BREAD

Recipe By : COOKING LIVE SHOW #CL8772
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
(or make your own, mixing raisins,
currants, snipped dried apricots, apples,
prunes-whatever’s on hand)
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice or ground
cinnamon, or 3/4 teaspoon ground cinnamon,
and 3/4 teaspoon ground cloves or ground a
1/2 teaspoon salt
8 tablespoons (1 stick) cold, unsalted
butter, cut into small pieces
Granulated sugar or homemade vanilla pearl

Check to see that one rack is in bottom third of oven and heat oven
to 425
degrees F.

Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix
well.
Stir in dried fruit. Let stand until ready to use.

Put flour, baking powder, spice, and salt into a large bowl, stir to
mix
well. Add butter and cut in with pastry blender or rub in with
fingers,
until mixture looks like fine granules.

Stir milk mixture and pour over flour mixture. Stir with a fork until
a
soft dough forms. Turn out dough onto a lightly floured surface and
give 10
kneads. (If very sticky, let stand 3 or 4 minutes or add a little
more
flour.) Cut off about one-fourth of the dough. Put remaining dough on
an
ungreased cookie sheet at least 16 inches long. Using both rolling
pin and
fingers, pat and roll dough into a flat triangle about 12 inches long
and 9
inches wide across the bottom. With scissors, make about ten diagonal
cuts
down each long side of the triangle, cutting to within about 1 inch
of the
center.

Shape a small piece of reserved dough into a trunk at bottom of tree
and
remaining dough into a “pot.” Dough may now be covered with plastic
wrap
and refrigerated for a couple of hours or frozen for up to 2 weeks.

Bake tree 10 minutes. Beat egg white with a fork until broken up.
Brush
over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer,
until
light brown. With two spatulas, carefully transfer tree to a wire
rack. If
possible, cool at least 2 hours before serving. Let guests break off
small
pieces.

Yield: 10 to 12 small servings

– – – – – – – – – – – – – – – – – –

CORNBREAD STUFFING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tb Unsalted butter
2 md Onions — finely diced
2 Celery stalks — finely sliced
4 c Yellow cornmeal
1 1/2 c All-purpose broth
-OR low-sodium chicken broth
2 ts Salt
2 ts Freshly ground black pepper
2 tb Fresh thyme leaves — -ÿÿ
1 t -Dried thyme
2 tb Chopped fresh sage leaves
-ÿÿ
1 t -Dried sage

MELT THE BUTTER in a large pot over medium heat on the
stove. Add the onion and cook 5 minutes, stirring
occasionally. Add the celery and continue to cook,
stirring occasionally, for 10 minutes. Remove from the
heat and pour into a mixing bowl. Add the cornmeal,
broth, salt, pepper, thyme and sage and mix well.
Remove the pot from the heat and scrape mixture into a
large mixing bowl. Place the mixing bowl, covered, in
the refrigerator and completely chill the stuffing
before stuffing a bird or freezing. To freeze, divide
stuffing between 6 lidded plastic containers or
airtight freezer bags, label and place in freezer for
up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.

– – – – – – – – – – – – – – – – – –

Title: LOW CAL GRAHAM CRUST
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers
(2 1/2 in squares)
3 tb Melted margarine
2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well
with a fork. Press crumbs evenly around the edges and
on the bottom of the pie tin. Bake at 350 for 6
minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of
recipe) CAL 78; CHO 8 gm; PRO 1 gm; FAT 5 gm; Na 100
mg; Food exchanges per serving: 1/2 bread, 1 fat Low
sodium diets: Use salt-free margarine Source: The New
Diabetic Cookbook

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