Title: Tomato Mincemeat
Categories: Penndutch, Can/preserv
Yield: 1 servings

8 qt Tomato, green
4 lb Brown sugar
1 tb Salt
1 ts Allspice
1 ts Ginger
1 c Vinegar
2 Lemon
2 lb Raisins
2 ts Cloves
1 tb Cinnamon
1/2 ts Mace

Scald and peel the tomatoes. Put through a food chopper with the
lemons. Add sugar, raisins, vinegar and spices and cook about 45
minutes. Pour into sterilized jars and seal.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes
Culinary Arts Press, 1936
per Sallie Austin Krebs
Fidonet COOKING echo

MMMMM

DANISH PANCAKES 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose biscuit mix
1 Egg, slightly beaten
3/4 c Beer
1/3 c Milk
Jam, jelly or preserves
Sifted confectioners sugar

Traditionally a dessert, these delicious filled
pancakes may also be served at brunch.

Combine biscuit mix, egg, beer, and milk, stirring
just until blended. Batter will be slightly lumpy.
Using about 1 TBS batter per pancake, cook on a very
lightly greased griddle or skillet until lightly
browned, turning once. Spread with jam and roll up.
Sprinkle with confectioners sugar. Serve warm. Makes
20 small pancakes, about 4-6 servings.

– – – – – – – – – – – – – – – – – –

Angus Barn Chocolate Chess Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 stick butter
1 1/2 squares unsweetened chocolate
1 1/3 cups sugar
3 small eggs
1/3 teaspoon salt
1 teaspoon vanilla extract
1 pie crust (9 inch) — unbaked

Melt butter and chocolate over boiling water. Mix sugar,
eggs, salt and vanilla; add to chocolate mixture. Pour into
pie shell and bake at 375 deg. for about 35 minutes.

– – – – – – – – – – – – – – – – – –

Title: HORSERADISH SAUCE (TLC)
Categories: None
Yield: 1 servings

50 g Grated horseradish
150 ml Double cream
1 ts Sugar
1/2 ts Dry mustard powder
1/2 ts Salt
1/2 ts White pepper
2 ts White wine vinegar

Fresh horseradish must be soaked in cold water one
hour and then washed prior to use.

1. Scrape the horseradish into very thin shreds with a
sharp knife. 2. Whip the cream into stiff peaks and
then fold in the horseradish, sugar, mustard, salt,
pepper and vinegar. 3. Pour into a jar

—–

7 cups water
1 tblsp thyme
soy sauce to taste
1 can 16 oz tomato sauce
1 can 16 oz diced tomatoes
1-1/2 tablespoons barley
salt and pepper to taste
7-8 med potatoes, peeled and cut into 1″ cubes
1 lb ground meat
3-4 carrots, cut in half and in strips
1 stalk of celery chopped
1/2 medium onion in big pieces (so people can fish them out)
2 Italian squash unpeeled and cut in slices
1 bell pepper cut up
can of green beans and/or corn as desired
Brown meat with salt and pepper to taste. Start heating water, add
potato, thyme, tomato sauce and diced tomatoes. Drain meat of fat and
add to pot.

Add barley and bring to boil. then throw everything else in and cook until
potatoes are tender.

Taste for seasoning as you go. Keeps well and tastes better the next day.

Golden Monkey Ring

Recipe By : Fanny Farmer Baking Book
Serving Size : 16 Preparation Time :3:00
Categories : Pastries Sweet Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
2 packages yeast
1/4 cup warm water
1 cup milk — warmed
1/2 cup sugar
2 teaspoons salt
1/2 cup butter
3 eggs — room temp
5 1/2 cups flour

1 cup sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter — melted
1 cup nuts — chopped fine

Prepare dough as any yeast bread, cover and let rise until doubled.
Mix together cinnamon, sugar, and brown sugar in bowl. Grease 10 inch
tube pan heavily. Tear off golf ball size pieces of dough, dip in
melted butter then coat in sugar mixture. Place in tube pan to form
one layer and sprinkle with nuts. Continue to do this until dough is
used. Sprinkle any remaining sugar and nuts, cover and let rise.
Preheat oven to 350° and bake for 1 hour. Cover if necessary if it
starts to brown too quickly.

– – – – – – – – – – – – – – – – – –

Chili H. Allen Smith

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
4 pounds Beef sirloin — coarse grind
6 ounces Tomato paste
4 cups Water
3 Onions
1 Bell pepper (s)
4 Garlic cloves
3 tablespoons Red chile,hot — ground
1 tablespoon Oregano,dried — pref. Mexican
1/2 teaspoon Basil
1 tablespoon Cumin
1 Salt
1 Pepper

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over
medium heat. Add the meat to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 2. Stir in the
remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered,
for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and
adjust seasoning.~

– – – – – – – – – – – – – – – – – –

Two-Step Cheesecake

Recipe By : Comstock Advertisement
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Easy
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz nonfat cream cheese
1/3 c sugar
8 oz nonfat whipped topping, Cool Whip
1 ea graham cracker pie crust, 9 inch
1 1/2 c cherry pie filling

Beat cream cheese and sugar in large bowl with wire whisk or electric
mixer at high speed until smooth. Gently stir in whipped topping.
Spoon into crust.

Refrigerate 3 hours or until set. Spread pie filling evenly over top of
pie. Store leftover cheesecake in refrigertor.

– – – – – – – – – – – – – – – – – –

BEAN SPROUTS GREEN ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Walnut oil
1 lb Bean sprouts
6 Green onion — chopped
1 tb Low-sodium soy sauce
1 tb Fresh parsley — chopped
1 tb Sunflower seeds

In a wok or a large, non-stick skillet, heat oil. Rinse bean sprout
under cold water. Saute green onions about 3 minutes; stir in
sprouts to heat through. Toss with soy sauce. Garnish with parsley
and sunflower seeds. Food Exchange per serving 1 VEGETABLE EXCHANGE +
1 FAT EXCHANGE CAL: 55 CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 154mg; FAT:
4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

– – – – – – – – – – – – – – – – – –

Ouisie’s BLACK BEAN SOUP

Recipe By : Ouisie’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dry
1 yellow onion — peeled, cored and
— cut in 6 wedges
4 whole cloves — stuck into one of
— the onion wedges
1 large clove of garlic — with a toothpick
— stuck through it so
— you can remove it
— easily
2 bay leaves
3 cups chicken broth — fresh, canned or
— dehydrated (taste
— whichever you
— choose and salt
— accordingly)
2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots — washed but not
— peeled, and chopped
3 celery stalks and leaves — washed and chopped
3 cloves garlic — peeled and finely
— chopped
1 tablespoon thyme — dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream — preferably at room
— temperature and
— stirred so it
— spoons nicely
Fresh cilantro — washed and spun dry
Green onions — finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander and pick
out the rocks and earth and the occasional malformed specimen. Place
them in a bowl, with enough fresh, cold water to cover them by 3 inches,
and set aside. The next day, drain the beans and put them in a large
soup pot. Cover with cold water and turn the burner on low. As the beans
heat, foam will rise to the surface; skim this off with a large cooking
spoon, and repeat until all the foam is gone. (Don’t let the pot boil,
because if you do. the skins will start to slip off and the beans won’t
hold their shape well as they cook.)
Add the onion wedges, the garlic and the bay leaves. Simmer, stirring
occasionally and adding water when the liquid gets low. When the beans
are tender (this takes from one to three hours), remove the onion wedges
and garlic. Now spoon out half of the beans, allow to cool, and puree in
a food processor with the chicken broth. Return the mixture to the pot.
Add salt to taste and simmer while you prepare the vegetables.
Toast the cumin seeds in a non-oiled saute pan and grind them with a
mortar and pestle or in an electric spice-grinder. Heat the oil in the
same pan and cook the carrots, celery, and garlic until translucent.
Add the cumin, thyme and chili flakes, and stir. Add the vegetables to
the bean pot, deglaze the pan with a little dry Vermouth or water, and
add this liquid to the beans also. Check the seasoning, simmer another
10 minutes, and your soup is ready.
Serve the soup in heated bowls so that even the last bite will be
warm. Top each serving with a teaspoon of Sour cream, chopped green
onion and cilantro, and add a lime wedge on the side for squeezing into
the soup. (Be sure to instruct your guests to do this, or they’ll miss

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 275 0 0 0 0 0 0 0 0 0
0 0