Title: Impossible Turkey ‘n Stuffing Pie
Categories: Poultry, Leftovers, Pies, Easy
Servings: 6

2 c Turkey; cooked cut up
1 c Celery; chopped
1/2 c Onion; finely chopped
1/2 ts Salt
3/4 ts Sage; ground or 1 tsp dried
1/2 ts Poultry seasoning
1/8 ts Pepper
1 1/4 c Milk
3 Eggs
1 c Bisquick or baking mix

Heat oven to 400F. Grease pie plate, 10 x 1 1/2". Mix turkey, celery, onion
and seasonings in plate. Beat remaining ingredients 15 seconds in blender
or 1 minute with hand beater. pour into plate. Bake till knife inserted
comes out clean, 25 to 30 minutes. Cool 5 minutes.

from _The Best of Bisquick_

—–

Title: DAISY WHITE’S STRAWBERRY ICE CREAM
Categories: Ice cream
Yield: 1 servings

3 Eggs; slightly beaten
1/2 c Sugar
1 cn Sweetened condensed milk
2 c Light cream
20 oz Strawberry soda (Big Red)
1 ts Vanilla
2 pk Frozen strawberries; thawed

Beat eggs; add all other ingredients, including
strawberries. Pour into ice cream freezer and freeze
as usual.

—–

CROCKPOT SWEDISH STYLE STEAK

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless round steak
1 Bouillon cube, crumbled
3/4 c Water
Salt and pepper
1/4 c Flour
1 t Dill weed
1 Medium onion sliced
1 c Sour cream

Cut steak into serving-size pieces. Sprinkle with salt and pepper.
Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup
water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken
juices with flour dissolved in 1/4 cup cold water. Turn control to
high; cook 10 minutes or until slightly thickened. Stir in sour
cream. Turn off the heat. Serve sauce over meat, with mashed potatoes
or noodles.

– – – – – – – – – – – – – – – – – –

Title: Guava Chiffon Pie
Categories: Pies, Desserts, Fruits, Hawaii
Yield: 6 servings

——————–FLAKY PASTRY SHELL——————–
1 c Flour
1/4 ts Salt
1/4 c Shortening
1/4 c Butter
2 tb -cold water

————————–FILLING————————–
1 Envelope unflavored gelatin
1 tb Lemon juice
4 Eggs; separated
1 c Guava juice
3/4 c Sugar
Few drops red food color
1/8 ts Cream of tartar
Sweetened whipped cream
Guava slices

Combine flour and salt. Cut in shortening and butter
until lumps are pea-size. Add water and stir until
mixture is moistened. Press into ball and chill 45
minutes. Roll out on floured board with well-floured
or stockinette-covered rolling pin. Carefully transfer
pastry to 9-inch pie plate. Pierce all over with fork.
Bake at 400F 15 minutes. Cool. Meanwhile, to make
filling, soften gelatin in lemon juice. Set aside.
Combine egg yolks, guava juice and 1/2 cup sugar. Add
a few drops red food color. Cook and stir over medium
heat until mixture thickens. Add gelatin mixture and
stir until melted. Cool mixture until it reaches
consistency of unbeaten egg whites. Beat egg whites
and cream of tartar together until soft peaks form.
Gradually add 1/4 cup sugar and beat until stiff peaks
form. Fold in gelatin mixture and pour into baked
pastry shell. Chill. Top with sweetened whipped cream
and garnish with guava slices. Makes 6 to 8 servings
Created by: Coco Palms Resort, Kauai, Hawaii (C) 1992
The Los Angeles Times

—–

SCOTTISH SCONES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Unbleached a-p flour — *
-*a-pÿl-purpose flour
1 c Whole-wheat flour
1 t Baking powder
1/2 ts Salt
4 tb Whipped butter
-(not me!! not on your life)
1 c Buttermilk
1/2 c Golden raisins

Preheat oven to 400 degrees. Coat a baking sheet with
non-stick cooking spray. In a medium-size bowl, sift
dry ingredients together. Add butter, mixing into
flour with your fingers. Add buttermilk and knead to
a soft dough. Knead in raisins. On a floured board,
roll out dough to 1/2″ thick. Cut in 16 rounds. Place
on a baking sheet and bake 15 to 20 minutes, until
golden. Makes 16 scones. Food Exchanges per serving:
1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g;
SOD: 3g; FAT: 3g;(If I gave the break down of the fat,
I would be to pooped to pop)

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O’Brion and her

– – – – – – – – – – – – – – – – – –

Title: B-B-Q meatballs and Smokies (Great)
Categories: Marie, Appetizers, Christmas
Yield: 10 servings

1 1/2 lb Hamburger
5 sl Bread
1/2 c Water
2 ts Chives
1 tb Salt
Pepper to taste
1/4 ts Celery salt
1 ts Garlic salt
1/2 ts Italian seasoning
1/2 ts Onion salt
6 ds Worcestershire sauce
4 ds Hot sauce
2 Eggs
1 1/2 lb Cocktail smokies (or more)

——————————–B-B-Q
SAUCE——————————–
16 oz Tomato sauce
1/4 c Butter
1 md Onion, chopped
1/2 c Brown sugar
1/2 c Catsup
3 ts B-b-q spice
5 tb Worcestershire sauce
2 tb Vinegar
10 ds Hot sauce
2 ts Liquid smoke
1 1/2 c Chili sauce

Combine hamburger and the next 12 ingredients. Shape into
small meatballs
and saute until done. Set aside

Combine Sauce ingredients and cook until thick.

Combine sauce, meatballs and smokie links.

—–

CREAM OF SALSIFY AND MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
450 g Salsify ( 1 lb)
2 Onions, chopped
3 tb Sunflower oil
275 g Mushrooms (9 2/3 oz),
— cleaned and roughly
— chopped
1 tb Olive oil
1 l Water (2 1/8 pints)
25 g Butter (1 oz)
25 g Flour (1 oz)
1 1/2 dl Milk (1/4 pint)
Sea salt
Black pepper, freshly ground

Scrub the salsify in plenty of water, discard the ends
of the roots and cut into 1 cm (1/2 in) lengths.
Soften the onions with the salsify in the sunflower
oil for 10 … 15 minutes in a heavy, covered pan.
Stir occasionally to prevent sticking, as salsify is
dry. Meanwhile stew the mushrooms in the olive oil
until they have given off their liquid, reserve the
liquid and add the mushrooms to the salsify and
onions. Cover with the water and bring to the boil;
simmer for 20 minutes. In a heavy pan, melt the
butter, stir in the flour and gradually add first the
mushrooms-liquid, then the milk. When you have a thick
sauce, slowly stir in the liquid from the soup, add
the vegetables and liquidize. Season with salt and
pepper to taste. (Salsify is a long, thin, darkly
earth-coloured root, can be found in greengrocers’s
shops in February, also available as preserved ; when
scrubbed, it is revealed to be white whithout an
obvious outer skin. Also known as “vegetable oysters”
~ some curiously salt, fishy flavour – or as “poor
people’s asparagus”)

– – – – – – – – – – – – – – – – – –

Title: LUSCIOUS CHICKEN SALAD
Categories: Poultry, Finalist
Yield: 6 servings

————————–CHICKEN————————–
4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
2 tb Butter
1 sm Cabbage, red, sliced into
— thin strips
3 md Carrots, julienned
2 1/2 c Apples, Granny Smith,
— unpeeled, cubed
2 c Celery, diced
1 1/2 c Walnuts, chopped
Orange, slices, peeled
Kiwi, slices, peeled

———————LUSCIOUS DRESSING———————
1/3 c Vinegar, balsamic
1/3 c Honey
1/4 c Oil, olive
2 tb Mustard, Dijon

Chicken:
========

In a saute pan, melt the butter over medium heat.

Add the chicken and cook, turning, around 10
minutes or until chicken is fork tender.

Remove the chicken; cool and cut into thin strips.

In a large bowl, mix together the chicken,
cabbage, carrots, apples, celery and walnuts.

Luscious Dressing:
==================

Place all of the ingredients in a jar with a
tight fitting lid;

Assembly:
=========

Add dressing and toss lightly.

Cover and chill for about 1 hour.

Arrange on serving plates; garnish with orange
and kiwi slices.

Cook: Anna M. Sinsigalli, Forest Hill, Maryland

Source: “Chicken Cookery” – 1994 Delmarva
Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

—–

Title: HOT SAUCE FOR FALAFELS
Categories: Side dish, Oriental, Sauces
Yield: 4 servings

1 c Vegetable broth
6 tb Tomato paste
2 ts Red chili paste
1 tb Fresh lemon juice
1/2 ts Ground cumin
1 tb Fresh parsley, minced
1 tb Cilantro, minced

Combine all ingredients in a pot. Over a medium heat,
simmer till slightly thickened, should take 5 minutes.

—–

1 Jar Heinz Chili Sauce
Red Wine Vinegar
1-1/2 tablespoons white wine Worchestershire sauce
1-1/2 (generous) tablespoons sweet pickle relish
3 large fresh garlic
2/3 quart mayonnaise
1 tablespoon sugar
Empty chili sauce in bowl. Fill empty jar 1/4 full with wine vinegar.
Put cap on and shake well. Empty into bowl. Add Worchestershire sauce.
Add pickle relish. Add fresh cloves of garlic pressed. Add mayonnaise
and sugar. Use whisk to blend well. Refrigerate.