Title: Chocolate Mint Sugar Cookie Drops
Categories: Candies, Cookies, Chocolate
Yield: 12 servings

2 1/2 c Flour; Unbleached
1 1/2 ts Baking Powder
3/4 ts Salt
1 1/4 c Sugar; Divided
3/4 c Vegetable Oil
2 ea Eggs; Large
1 ts Vanilla Extract
1 1/2 c Mint-Chocolate Chips; *

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In medium bowl, combine flour, baking powder and salt; set aside. In a
large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs
and vanilla extract. Gradually beat in the flour mixture. Stir in
Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of
dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie
sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on
wire racks.

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CABBAGE SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

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Title: DARK CHOCOLATE WALNUT BARK
Categories: Chocolate, Candies, Microwave
Yield: 1 servings

1 1/2 c Walnut pieces
2 Bars (8-oz. each) dark
-chocolate candy, chopped
2 oz White chocolate
-confectionary, chopped
-(from a 3-oz.
Bar)

Line large cookie sheet with waxed paper. Spread
walnuts out in a single layer, close together, on the
waxed paper; set aside.

Place dark chocolate in a 1 1/2-quart microwave-safe
bowl. Microwave on medium (50%) 2 minutes; stir.
Microwave on medium 30 seconds to 1 minute longer, or
until chocolate can be stirred smooth and is glossy,
stirring twice. Immediately pour over walnuts,
spreading out to a thin, even layer. Let stand until
firm.

Place white chocolate in a 1-quart microwave-safe
bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or
until white chocolate can be stirred smooth, stirring
twice. With the tip of a metal spoon or a pastry bag
fitted with a small writing tip, drizzle white
chocolate over dark in a zig-zag pattern. Let stand to
set or refrigerate; break into pieces. Store in
airtight container with waxed paper between layers in
cool, dry place. Makes 1 1/4 pounds.

From: Steve Herrick Source: [1,001 Home Ideas, Feb
1990]

—–

Title: SICHUAN CHICKEN
Categories: Poultry, Chinese, Spices
Yield: 2 servings

2 Chicken Breast Halves *
1/4 c Canola Oil
1 lg Bell Pepper, Diced
1/2 md Carrot, Sliced
4 oz Bamboo Shoots, Drained
4 oz Water Chestnuts **
1 tb Chicken Broth
1 tb Soy Sauce
1/2 ts Ground Ginger
1/2 ts Minced Garlic
1/4 ts Crushed Red Pepper
1/8 ts Salt
1/2 ts Sugar
1/2 ts White Vinegar
1/2 ts Cornstarch/Water 50/50 Mix

* Chicken breast halves should be skinned and boned.
** Water chestnuts should be drained and sliced.
~——————————————————
~————- ~– Cut chicken into 1 inch cubes.
Heat oil in wok on high heat; stir fry chicken for 3
minutes. Add vegetables; stir fry 1 minute more.
Remove chicken and vegetables to a warm platter and
pour out remaining oil. Put remaining ingredients into
the wok and stir over medium heat. Return chicken and
vegetables; stir fry for 1 minute over medium heat.
238 calories per serving. From: Syd’s Cookbook.

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FAT FREE OATMEAL COOKIES

Title: Fat Free Oatmeal Raisin Cookies
Categories: Cookies, Mcdougall
Servings: 10
Mixture No. 1 (sift together)

3/4 c + 2Tbls. WW. Pastry Flour
1/2 ts Baking soda
1/2 ts Salt (optional)
1/2 ts Cinnamon
1/4 ts Nutmeg

Mixture No. 2

1/4 c WONDERSLIM (Or prune puree)
2 tb Light Corn Syrup
2 tb Vanilla
3/4 c Brown Sugar (well packed)
1/4 c White Sugar

PLUS 1 1/4 cups rolled oats, quick OR old fashioned, TOASTED in oven until
they barely start to turn golden.

A) Preheat oven to 350 degrees.
B) Soak 1 cup raisins in water for 10 minutes.
C) Toast 1 1/4 cup uncooked Oats (quick or old fashion), set aside.
D) Remove raisins from water, drain and set aside.
E) Spray two cookie sheets with a thin film of vegetable oil.
F) Beat at high speed, Mixture No.2 into Mixture No. 1. Fold in toasted
Oats, then add raisins.
Drop by spoonful onto cookie sheets. Bake for approximately 9 minutes at
350 degrees.

Taco Soup

Recipe By : Harper Family Cookbook, via Gail Haddock
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beef
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground Beef
1/2 tsp Garlic
1 large Onion
16 oz Tomatoes — 1 can
16 oz Tomato Sauce — 1 can
4 oz Green Chiles — 1 can
1 16 oz Thick and Chunky Salsa — 1 jar
16 oz Pinto Beans, canned — 1 can
16 oz Pinto Beans with Chile Sauce — 1 can
16 oz Kidney Beans — 1 can
1 pkg Taco Seasoning Mix
3 cups Water
Cheddar Cheese — grated/garnish
Tortilla Chips — taco-flavored/garnis
Sour Cream — for garnish

Brown ground beef with onion and garlic. Add remaining ingredients and
simmer. Serve with grated Cheddar Cheese, taco-flavored tortilla chips, and
sour cream, if desired.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 1325 0 4510 0 0 0 0 0 0

LAMB CARNITAS (JJGF65A)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Casseroles
Lamb Tex-Mex
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Canned lima beans — drained
2 teaspoons Salt + or –
1/4 cup Olive oil
1 3/4 pounds Cubed — lamb stew meat
1 teaspoon Freshly ground pepper
3 Bay leaves
1 teaspoon Ground coriander
2 teaspoons Dried savory
1 cup Milk
2 Medium onions
2 Tomatoes
Alt and frsh pepper to taste

Place limas in oven proof casserole, and barely cover with water. Bake at 350F
for 2 hours, adding 1 ts.
salt after 1 hour. Check from time to time, and add water if necessary if beans
dry out. Meanwhile, heat one tbls. oil in a large, heavy skillet over high heat
on stove. Add some lamb without crowding, and brown well in batches on all
sides, adding extra oil as necessary. When all the lamb is browned, transfer
meat to cast iron Dutch oven or casserole, along with remaining teaspoon salt,
pepper, bay leaves, coriander, savory, and 1/2 cup milk. Cover and bake 30
minutes. Remove cover. Add remaining 1/2 cup milk, and continue to cook 45
minutes more, until meat is falling apart and tender. Remove from oven. Cover,
and keep warm. Meanwhile, peel onions and halve them from tip to root. Place
cut
surface down on work surface and sliver each from tip to root. Toss with 1
teas.
oil, set aside. Halve the tomatoes crosswise. Sprinkle with salt and pepper,
and
drizzle with some oil. Set aside. When it’s time to put dinner on the table,
preheat broiler. Place onions in heat resistant dish, and place under broiler.
As tops begin to color, remove from oven, toss onions and then put back into
oven. Continue this process, stirring until onions are tender, about 5 minutes.
Place tomato halves on top of onions,and return to broiler for about 3 minutes,
until they wilt. Do not let them burn. Arrange onions and tomatoes on plate.
Serve lamb in one covered casserole and lima beans in another. Scoop up some
meat and onions and wrap in tortillas. Serve with sour cream and salsa along
with the lima beans as a side dish.

– – – – – – – – – – – – – – – – – –

Title: STARLIGHT MINT SURPRISE COOKIES
Categories: Cookies
Yield: 72 servings

1 c Sugar
1/2 c Packed brown sugar
3/4 c Butter or margarine,softened
2 T Water
2 Eggs
1 t Vanilla extract
3 c All-purpose flour
1 t Baking soda
1/2 t Salt
2 6 oz.chocolate mint wafers
60 Walnuts halved

In a large bowl,blend sugars,margarine,water,vanilla and eggs until well
mixed.Lightly,spoon flour into measuring cup;level off.In a medium
bowl,combine flour,baking soda and salt;mix well.Add sugar mixture;mix at
low speed until well blended.Cover;refrigerate at least 2 hours for easier
handling.
Heat oven to 375 degrees.Using about 1 tablespoon dough,press around
each candy wafer to cover completely.Place 2″ apart on ungreased cookie
sheets.Top each with walnut half.Bake @ 375 degrees for 7 to 9 minutes or
until golden brown.

—–

Title: SPAGHETTI SQUASH CASSEROLE
Categories: Diabetic, Casseroles, Vegetables, Cheese, Main dish
Yield: 4 sweet ones

3 1/2 lb Spaghetti squash; 1 medium*
-=OR=-
1 1/2 lb Spaghetti squash; 1 small
-should = about 1 vegetable
-for the diabeitic
4 Ripe tomatoes;
3 tb Olive oil;
2 c Garlic; minced
1 ts Salt;
Fresh ground black pepper;
1/2 c Mozzarella cheese; shredded
1/4 c Parmesan cheese; grated
1/4 c Scallions; chopped
Grated parmesan for garnish;

* In the two Diabetic spaghetti squash recipes that I
found, the spaghetti squash ingredient was about 1 1/2
for 4 serving or sweet ones. -=NO=-

1.Prick the squash in 3 or 4 places with the tines of
a fork. Place it on a microwave-safe plate, cover
loosely with microwave-safe plastic wrap, and cook at
full power (650-700 watts) for 9 minutes. Turn the
squash over, and cook another 9 minutes. Then let it
stand, still covered, for 5 minutes. 2. Using a sharp
knife, cut a small X in the bottom of each tomato.
Arrange the tomatoes on a microwave-safe plate and
cover with a damp paper towel. Cook at full power for
4 minutes. 3. Let the tomatoes stand for 1 minute.
Then peel, core and coarsely chop. Pour off the excess
liquid. 4. Place 1 T of the olive oil on a small
microwave-safe plate and cook at full power for 2
minutes. Then stir in garlic and cook until it is
crisp, 3-4 minutes. 5. Halve the squash and scrape out
the seeds. Using a fork, scoop out the pulp and
transfer the spaghetti-like strands to a 2-1/2 quart
microwave-safe casserole. Add the tomatoes, garlic and
oil, salt, pepper and remaining 2 T olive oil; toss
well. Top with the mozzarella, parmesan and scallions.
6. Cook at full power until heated through, 4 minutes.
Serve with additional parmesan on the side.

Food exchanges per serving should be about 1 1/2
vegetable exchange + 1/2 high-fat meat exchange + 1
fat exchange The New Basics Cookbook by Julee Rosso
Sheila Lukins, copyright 1989

—–

CANNING OKRA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 11 pounds is needed percanner
load of 7 quarts; an average of 7 pounds is needed per
canner load of 9 pints. A bushel weighs 26 pounds and
yields 16 to 18 quarts– an average of 1-1/2 pounds
per quart.

Quality: Select young, tender pods. Remove and discard
diseased and rust-spotted pods.

Procedure: Wash pods and trim ends. Leave whole or cut
into 1-inch pieces. Cover with hot water in a
saucepan, boil 2 minutes and drain. Fill jars with hot
okra and cooking liquid, leaving 1-inch headspace. Add
1 teaspoon of salt per quart to the jar, if desired.

Adjust lids and process following the recommendations
in Table 1 and Table 2 according to the method of
canning used.

Table 1. Recommended process time for Okra in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended Process Time for Okra in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 40 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

– – – – – – – – – – – – – – – – – –