Black-Eyed Peas (From my Garden)

Recipe By : .From my Garden SHOW #5508
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb dried black-eyed peas
1/2 stick butter
1 onion — coarsely cut
1 large shallot — quartered
3 cups water — (3 to 4)
1/4 green pepper — chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Soak peas overnight, drain, and let stand. In large skillet heat butter
and saute onion and shallot. Add peas. Mix well and cook about 8 minutes
. Pour mixture into large pot and add water to cover the peas. Bring to
a bowl and add the green pepper, salt and pepper. Lower heat and cook
for about 1 hour, until the peas are tender.

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Title: *Potato-Leek Soup
Categories: Vegetarian, Mcdougall, Soups
Yield: 4 servings

4 c Peeled chunked potatoes
4 c Water [or broth]
2 x Leeks, white parts only,
– washed well sliced
1/2 t Onion powder
1/4 t Garlic powder
1/8 t Freshly ground white pepper
1/4 t Dried dill (optional)
1/2 c Chopped scallion (optional)

Place the potatoes, water and leeks in a medium-sized soup pot. Bring to a
boil, reduce the heat, cover and cook until the potatoes are tender, about
30 minutes. Transfer to a blender or food processor and process until
smooth and creamy. Or transfer only half of the soup to a blender or
processor and blend until smooth and creamy. Return to the pan and stir to
mix. This will yield a creamy soup with chunks of vegetables.

Add the remaining ingredients. Heat through. (If you are using the
optional ingredients, cook over very low heat for 10 minutes.) Serve

Inputted by Sue Smith. From _The New McDougall Cookbook_ (Dutton 1993)

Comments: using a hand blender right in the soup pot worked fine.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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BEER SOURDOUGH STARTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-KYLLIKKI FULLER (BHHJ17B)
1 Beer — flat
1 1/4 c Flour

Mix well, let sit on counter 5-10 days, stir 3 x per day. When it
begins to separate into creamy thick bottom and thin liquid top is
ready to use in any sourdough recipe. I do have a good sour bread
recipe if anyone needs it reposted… it’s a killer for tang! Kylli
KYLLIKKI FULLER (BHHJ17B) Reformatted by Elaine Radis

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Title: Butter Mints
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 15 servings

1/4 c Margerine softened 1 ts Butter flavoring
2 ts Evaporated milk (unsweetened) 1 c Powder sugar replacement

Cream together the margerine, milk and butter flavoring until
fluffy.Stir in the sugar replacement. Knead until smooth.Roll out
into marble size balls and either press into mold and unmold onto wax
paper,or place balls on wax paper and flatten slightly.
Recipe makes 45 pieces 3 pieces per serving Exchange for 3 pieces:
1/3 low fat milk calories for 3 pieces: 56 Cal?

source:diabetic dessert cookbook

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Title: Sour Cream Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

4 c Flour
4 ts Baking powder
1 ts Salt
1 c Sour cream
1 1/4 c Milk; sour
1 ts Soda

Mix all ingredients, bake in moderate oven about 10 or 20 minutes.
Notes: Exact temperature not given. Moderate is 350 – 400 F.
Source: Boxbury Grage, Morgan County, OH
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Title: PAROSA FROM ISRAEL (VIA GREECE)
Categories: Dairy, Casseroles, Jewish, Main dish
Yield: 4 servings

1 lb Creamed cottage cheese
2 ea Eggs (separated)
1/4 c Sugar
1/2 ts Cinnamon
1 ds Salt
1/4 c Plain yogurt
2 tb Butter or marg., melted
2 tb All-purpose flour

Blend thoroughly the cheese, egg yolks, sugar,
cinnamon and salt. Add the yogurt to make a thick
paste. Add the melted butter or margarine. Stir in the
flour. Beat the egg whites stiff and fold into the
mixture. Pour into a greased quart casserole. Set the
casserole into a shallow pan of water and bake
uncovered in a 350F Oven for 1 hour. chill. May be
served with more yogurt. Serves 4 – 6

/ / ara Kent

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Title: Cheest Tater Topper
Categories: Low-cal Side dishes Vegetables
Servings: 4

1 c Skim Milk 1 T Cornstarch
1/2 t Dry Mustard 1/8 t Pepper
3/4 c Shredded American Cheese 10 oz Pkg frozen mixed
vegetables*
4 x Med Baking Potatoes,baked **

* cooked and drained
** (6-8 oz each), baked
** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425
deg F oven for 40-60 minutes or till done. (or, prick skin of potatoes;
place in microwave oven. Cook on 100% power [high] for 14-17 minutes or
till done, rearranging once. Let stand for 5 minutes to finish cooking.)

In a small saucepan stir together the milk, cornstarch, mustard, and
pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till
melted. Stir in mixed vegetables and heat through. Serve warm over baked
potatoes.
*************************************************************
Per serving: 255 calories, 10 g protein, 39 g carbohydrates, 7 g fat, 22
mg cholesterol, 353 mg sodium, 748 mg potassium.

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Garbanzo Cassoulet

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Casseroles
Main Dish Sauces
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Beans—–
1 1/2 Cups Garbanzos — (dry)
7 Cups Water
1 Small Onion — peeled (whole)
4 Whole Cloves
2 Cloves Garlic
1 In. Slice Fresh Ginger
1 Cup Carrots — cubed
—–Sauce—–
2 Tablespoons Oil
1 Cup Chopped Onion
1 Tablespoon Garlic — minced
6 Medium Tomatoes
2 Cups Tomato Sauce
1 1/2 Cups Water
1 Teaspoon Dry Basil
1 Teaspoon Thyme
Salt And Pepper — to taste
—–Topping—–
2 Tablespoons Oil
1/2 Cup Parsley
2 Cups Bread Crumbs

Beans: Soak beans in water overnight. Drain, then add water to
cooking pot so beans are covered with 1-2 in. of water. Stick cloves
into peeled onion (left whole). Add to pot along with garlic and ginger.
Bring to boil; reduce heat, cover and simmer for 45 min. Add carrots;
simmer, covered, for 20 more minutes until beans and carrots are
tender. Drain, reserving cooking liquid. Discard onions, garlic and
ginger. Set aside. Sauce: Heat oil in skillet. Fry onion and garlic
till onion is translucent. Stir in tomatoes. Add tomato sauce,
reserved bean cooking liquid (or water), basil and thyme. Bring to
boil; simmer, covered, for 45 minutes. Add salt and pepper to taste.
Set sauce aside.

Topping: Heat oil. Fry parsley and 1 cup bread crumbs for about 1 minute.
Stir often. Mix with remaining 1 cup bread crumbs in a bowl. Set aside.

Assembly: Preheat oven to 350F. Combine bean mixture and sauce in a
deep casserole or baking dish. Sprinkle 1/3 of topping mixture on top.
Bake for 15 min, then push topping layer down with back of spoon and
sprinkle another 1/3 of topping on. Bake another 15 min, repeat procedure
and add remaining topping. Bake 10 min, then place under broiler for 5
min or until lightly browned on top.

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1 cup butter (no substitutions)
2/3 cup sugar
2 eggs
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
Topping:
1/2 cup butter
1 cup finely chopped almonds
1/2 cup sugar
2 tablespoons milk
2 teaspoons vanilla
Butter Cream Filling:
1 cup butter
2 egg yolks
2 cups powdered sugar
2 teaspoons vanilla
1/2 cup raspberry jam
Cake: Cream butter. Gradually add sugar, creaming well. Beat in eggs,
one at a time; Beat until light and fluffy. Add sifted dry ingredients
alternately with milk. Spoon batter into a well greased 9″ springform
pan.

Topping: Melt butter; blend in chopped almonds, sugar, milk, and
vanilla. Bring to a boil. Remove from heat and cool slightly. Spread
carefully over batter. Bake at 375 ^ for 50 minutes. Remove from oven
and cool. Remove springform pan.
Prepare filling.

Filling: Soften butter. Beat in egg yolks, powdered sugar, and vanilla.
Split cake horizontally into two layers. Spread bottom layer with butter
cream filling. Top with raspberry jam, letting some drizzle down sides.
Very carefully replace top layer of cake. Cut into thin slices and serve.

Yes, it does have over a pound of butter. Yes, it is very rich. It is
also a most delicious cake, so do try it for special occasions.

1 cup juice from 3 medium oranges
1/2 cup sugar
1 1/4 cup sparkling wine
1 T lime juice

Whisk orange juice and sugar in large bowl until sugar dissolves.
Stir in wine and lime juice and pour mixture into 2 ice cube trays.
Freeze mixture until firm, at least 2 hours (can transfer frozen
cubes to zipper-lock plastic bags and freeze up to 1 week). Just
before serving, place single layer of frozen cubes in bowl of food
processor fitted with steel blade. Pulse 10 or 12 times or until no
large chunks of ice remain. Scoop crystals into individual bowls.
Repeat with remaining ice cubes and serve immediately.

From the May/June 1994 issue of Cook’s Illustrated