Title: EASTER MINTS KIDS CAN MAKE
Categories: Kids, Candy
Yield: 1 servings

1/3 c Soft butter
1/3 c Light corn syrup
1/2 ts Salt
1 ts Flavoring
3 1/2 c ( 1 lb ) sifted
-confectioner’s sugar
Large bowl
Wooden spoon
Paper plates
Pencils

This is a no-cook recipe the children can mix with their hands.
Flavor it with any of the liquid flavorings in the supermarket, such
as strawberry and lemon. If you want, you can instead divide it into
three portions and add a few drops of food coloring to tint it
yellow, red, and green. The knead a small amount of flavoring into
each one. This recipe makes about 1 1/2 lbs of candy.

Help the children measure all the ingredients into the large bowl.
They can take turns stirring it with the wooden spoon until it
becomes too stiff. Then they can knead it with their hands. They
should continue kneading until the dough is smooth.

Give each child a paper plate and a pencil. Tell them to turn their
plates OVER and write their names on the Bottom to prevent pencil
lead from getting on their mints. Help them hold their pencils
correctly. Make sure they use upper and lower case letters.

Give each child a portion of dough on his or her plate. The children
can pinch off pieces, roll them into balls, and press them lightly
with a fork to make a fancy butter mint. Children who cannot roll the
candy into balls can make snakes, cut the snakes into pieces, and
press the pieces with a fork. They might eat the pieces with the
fork, but that’s ok too.

Leave the mints on the plates and refrigerate them for 30 minutes,
until they become firm. Easter Mints taste even better the second
day, if you can keep everyone from eating them all on the first day.
Cover with plastic wrap and keep them in the refrigerator.

MMMMM

Title: Fido’s Favorite Treats
Categories: Dog biscuit
Servings: 10

1 c Uncooked Oatmeal
1 tb Bouillon Granules
3/4 c Powdered milk
1 Egg, Beaten
1/3 c Margerine
1 1/2 c Hot Water
3/4 c Cornmeal
3 c Whole Wheat Flour

Servings: 10

In a large bowl pour hot water over oatmeal, margerine, and bouillon
granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add
flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4
minutes, adding more flour if necessary to make a very stiff dough. Pat or
roll dough to 1/2 inch thikness. Cut into bone shapes and place on a
greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to
cool and dry out until hard. Makes approximately 1 3/4 pounds.

MMMMM

Title: Soup Noodles with Chicken
Categories: Poultry, Soups/stews, Ethnic, Pasta
Yield: 4 servings

2 Nests shrimp-flavored Cooled shredded
Noodles 3 c Chicken broth
4 qt Salted water 2 tb White rice vinegar
1/2 c Lily flowers, soaked 1 ts Sugar
1 Green onion, slivered 1/2 ts Salt
1 c Napa cabbage, shredded 1 tb Peanut oil
1 c Steamed chicken breast,

Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender – about 2 minutes. Drain, place in bowls.

Heating Broth: Heat broth in sauce pan with salt sugar. Add vinegar
just before adding broth to bowls.

Stir-fry: Add oil to hot wok. When it begins to smoke, add onions,
stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.

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CHAYOTE-BLACK-EYED PEA RELISH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Condiments
Salsas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Chayote fruit
1 c Black eyed peas — cooked
1 sm Clove garlic — minced
1 Serrano chile (deribbed) —
Seeded and minced
2 ts Fresh cilantro — chopped
4 tb Mango or papaya — diced
2 Scallions (white part only)
Thinly sliced
1/4 c Fresh corn kernels —
Roasted
2 ts Lime juice — freshly
Squeezed
2 ts White wine — fine quality
2 tb Vinaigrette dressing
Salt — to taste

Peel the chayote, cut in half, and remove the seed
with a knife. Cut into 1/4-inch dice and place in a
mixing bowl. Combine with the remaining ingredients.
Let sit for at least 1 hour. Before serving, check
the seasonings and adjust if necessary. Makes about 2
cups of relish.

Chef’s Notes: Stephan Pyles, the owner and chef of
Dallas’ hottest new restaurant, Star Canyon, tells us:
“Chayote, a green squash about the same shape and size
as a large pear, was a staple of the Aztecs and
Mayans, and it is still used extensively in Mexican
and South American cooking. In Louisiana and Florida,
the chayote is known as ‘mirliton.’ It is more widely
available during winter months and has a crisp,
crunchy texture and an earthy flavor that suits salsas
and relishes very well.” Entered into MasterCook by
Terri Law, 8/22/96.

Recipe By : Stephan Pyles in __The New Texas
Cuisine__

– – – – – – – – – – – – – – – – – –

Rioja Red Wine Vinaigrette (Gc)

Recipe By : GRILLIN’ CHILLIN’ SHOW #GR3620
Serving Size : 1 Preparation Time :0:00
Categories : Dressing-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 bottle rioja red wine
1 tablespoon dijon mustard
1/2 cup olive oil

In a saucepan, reduce Rioja until it reaches a syrup consistency. In a food
processor, place reduced red wine and Dijon mustard. With motor running,
slowly add olive oil until emulsified. Season to taste with salt and
pepper. Serve drizzled over lamb skewers.

Busted by Gail Shermeyer <4paws@netrax.net> on Jun 2, 1997

– – – – – – – – – – – – – – – – – –

Title: Norwegian Nut Bread
Categories: Diabetic, Fruits, Nuts/grains, Breads/bm
Yield: 2 sm lovaves

1 c Unbleached all-purpose flour 1 c Whole wheat-flour; unsifted
-sifted 1 c Raisins;
1 ts Baking soda; 1 tb Grated orange zest;
1 ts Salt; 1 Egg; beaten
1/2 c Almonds,fiberts sunflower; 1 c Buttermilk;
-Seeds (chopped) 2 tb Walnut oil;
1/4 c Non-fat dry milk powder;

Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick
cooking spray. IN a medium-size bowl, combine flour, baking soda,
salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In
a small bowl, combine egg, buttermilk, and walnut oil; add to flour
mixture and blend well. Spoon batter into cans and bake 50 minutes
or until golden. Loosen bread from cans with small spatula and cool
on rack. Makes 2 small loaves, about 6 slices each.

Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT:
5g; Source: Light Easy Diabetic Cuisine by Betty Marks.

MMMMM

NEW BRUNSWICK BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
2 1/2 lb To 3 pounds chicken or
-turkey parts
2 qt Water
1/2 c Pearl barley, uncooked
1 md Onion, chopped
2 ts Poultry seasoning
1 t Salt
1/4 ts Pepper
1/4 ts Paprika
1 Bay leaf
1 c Sliced carrots
1/2 c Chopped celery
1/2 lb Mushrooms, sliced (2 1/2
-cups)
10 oz Frozen peas
2 tb Snipped fresh parsley

Combine chicken, water, barley, onion, poultry
seasoning, salt, pepper, paprika and bay leaf in large
kettle or Dutch oven. Bring boil. Cover, reduce heat
and simmer until chicken is tender, about minutes.
Remove chicken from broth. Cool chicken; remove meat
from bones and dice. Add carrots, celery and mushrooms
to broth. Cover; simmer 20 minutes, stirring
occasionally. Return diced chicken to soup mixture
with peas and parsley; cook until heated through.

Per serving (based on 8 servings): 206 calories (43
percent from protein, 35 percent from carbohydrate, 22
percent from fat), grams protein, 18 grams
carbohydrate, 5 grams fat, 57 milligrams cholesterol,
410 milligrams sodium.

Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat.

From the Oregonian’s FOODday, 1/5/93.

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

Title: ALMOND APPLE WHEAT BREAD STUFFING
Categories: Holiday, Poultry
Yield: 10 servings

2 c Granny smith apples
-chopped
1 1/2 c Sliced almonds
-Blue Diamond Natural
3/4 c Onions, chopped
3/4 c Celery, chopped
4 tb Butter or margarine
1 ts Cinnamon
1/2 ts Poultry seasoning
1/4 ts Salt
6 c Whole wheat bread cubes
1 c Raisins
1 Egg; lightly beaten
1/3 c Apple cider or juice
-=UP TO=-
1/2 c -cider or juice

Saute apples, almonds, onion, and celery in butter for
5 minutes, stirring frequently. Remove from heat.
Stir in cinnamon, poultry seasoning and salt. Toss
together bread cubes and raisins; add apple mixture.
Stir egg in 1/3 (or 1/2) c apple cider; toss into
bread mixture. Add remaining apple cider if a moister
stuffing is desired. Use to stuff a 15 to 20 lb
turkey, or two large roasting chickens. Spoon any
remaining stuffing into a lightly greased 9×5 loaf
pan. Bake, covered, during the last 30-40 minutes of
roasting.

—–

TAMALE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tex-Mex Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Tortillas
2 pounds Hamburger
1 can Chopped olives
2 cups Cheddar cheese
1 can Mushroom soup
1 Diced onion
1 can Enchilada sauce (large can)
1 can Spanish tomato sauce (small)

Brown hamburger with onion. Mix all sauces in bowl.
Spread bottom of pan with sauce. Dip each tortilla in sauce and layer
tortillas,
meat, mushroom soup,olives and approximately 2 cups cheese. Pour remaining
suace
over casserole and bake at 350 degrees until hot and cheese is melted.

– – – – – – – – – – – – – – – – – –

Title: Tsourekia- Greek Easter rolls
Categories: Breads, Yeast, Ethnic
Yield: 3 dozen

2 pk Dry yeast
1 c Warm milk
1/2 lb Butter
1 c Sugar
6 Eggs
2 1/2 lb Flour

Dissolve yeast in the warm milk until foamy. Meanwhile
beat butter and sugar together quite well. beat in
eggs.Mix in the dissolved yeast. then mix in the
flour, adding enough to form a non sticky dough,
kneading smooth and elastic. Cover dough in bowl and
let rise double. Punch down and shape into desired
rolls. Let rise puffy. Bake 350 for 10 minutes than
325 until golden and done, another 15 minutes or
so.Note: dough can also be shaped into loaves if
desired. Recipe may be cut in half easily.

—–