Title: Pork and Pineapple Meatballs
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 4 nice folks

1 lb Lean ground pork; Pepper to taste
6 Scallions; finely chopped 2 Eggs
1 Red/green/yellow pepper; 8 oz Cn pineapple; in natural
-seeded finely chopped -juice; drained
-may use a comb of 3 peppers 1/4 c All-pupose flour;
1 c Whole wheat bread crumbs; 1 tb Water;
-fresh 1/4 c Dry bread crumbs;
Salt to taste

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Title: Millet Stew
Categories: Mcdougall, Vegan, Crock Pot, Soups, Stews
Yield: 6 servings

1 c Millet
4 c Water
2 Onions, wedged
2 Potatoes, chunked
2 Carrots, chunked
1 c Celery, chunked
1/2 lb Mushrooms, chopped
2 Bay leaves
1/2 t Basil
1/2 t Thyme

Toast millet in a dry skillet for about 5 minutes. Stir constantly to
avoid burning.

Add all ingredients to a slow cooker and cook for 4 hours on high or 8
hours on low.

From: Jagordon@agsm.Ucla.Edu

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: ROJO LOBO CHILI
Categories: Chili, Tex-mex, Meat, Main dish
Yield: 3 gal.

5 lb Lean Beef briskit
3 lb Lean Pork Shoulder
– boneless
2 tb Bacon grease
5 ea Garlic cloves minced
2 tb Ground white pepper
3 tb Soy sauce
6 ea Jalapeno peppers
– whole
1 c Bell peppers chopped
2 c Onion chopped
12 oz Beer
2 oz Tequila
2 tb Capers
3 c Tomato sauce
4 c Stewed tomatos chopped
1 c Tomato paste
5 tb Cumin ground fresh
Salt to taste
1 tb Honey
3 tb Masa Harina
1 tb All Spice

Have meat rough ground or hand chop to a small cube
size. Cook the meat in large cast iron pot in the baco
grease with the onions, Bell peppers, garlic, capers,
and 1 T of cumin. Add the beer, tequila, 3 T of cumin,
the other spices, and tomatos. Cook on low heat for 30
minutes. Add the remianing ingredients except the last
t of cumin. Raise heat and bring to a boil. Lower heat
and simmer for 3 hours, stirring frequently. Just
prior to serving, approx. 5 minutes, add the remianing
cumin and stir well. ORIGIN: Don’s Chili Pot, circa
Jan. 1995 From: Pat Brownlee Date: 01-16-95

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Title: Shortbread Cookies
Categories: Cookies, Ethnic
Yield: 24 servings

1/2 lb Butter: softened
1/2 c Sugar; confectioners’
2 c Flour
1/4 ts Salt

This makes 24 COOKIES – that would serve very few, if they are as good as
they sound! Cream butter in mixer until smooth. Add confectioners’ sugar
and beat until light and fluffy. Mix flour and salt and add, combining
thoroughly. Roll with rolling pin 1/4″ thick, cut (they suggest 1×2
rectangles; I rather prefer flowers or animals or something), place on
ungreased baking sheet and prick with fork. Bake at 350 for 20 – 25 min.>
until lightly browned around the edges., Cool on rack. (I would also dust
with a little sugar before baking – maybe even colored sugar if the
cookies
were for my granchildren, but my Scottish grandfather would turn over in
his grave if he knew I had commited such a travesty on shortbread!)

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Chilled Curried Pumpkin Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C. butter (1/2 stick)
1 Large white onion — sliced
3/4 C. sliced green onion — white part only
1 Can pumpkin — (16 oz.)
4 C. chicken stock or broth
1 bay leaf
1/2 Tsp. sugar
1/4 Tsp. curry powder — (1/4 to 1/2)
few springs parsley
2 C. milk — half half or
whipping cream
salt and freshly ground pepper

Melt butter in 4 to 6 quart saucepan over medium high
heat. Add onion and saute until soft and golden brown. Stir
in pumpkin, stock, bay leaf, sugar, curry powder, nutmeg and
parsley. Bring to simmer, then reduce heat and continue
simmering uncovered for 15 minutes, stirring occasionally.
Transfer soup in batches to blender or food processor and
puree. Return to saucepan and add milk, and salt and pepper to
taste. Simmer 5 to 10 minutes, but do not allow to boil.
To serve hot, ladle into individual bowls. Float dollop
of cream on each and sprinkle with paprika. Top with chives.
To serve cold, chill soup thoroughly then ladle into individual
bowls. Float tomato slice on top, cover with dollop of cream,
and sprinkle with minced chives.
Garnishes: 1/2 cup whipping cream, sour cream or
yogurt; 1/2 cup minced chives or green onion; paprika ; 8 thin
tomato slices (for chilled soup).

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CHRISTMAS PLUM PUDDING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Note: You will need an 8
C pudding container i.e. a
Round metal bowl,a cover,
Steamer basket trivet or
Rack and a roomy soup kettle
Count on steaming pudding
For at least 6 hours
INGREDIENTS:
3 c Crumbs from good quality
White bread lightly packed
(about 1/2 loaf)
1 c Ea raisins,yellow raisins
Currants chopped
1 1/3 c Sugar
1/2 ts Ea mace cinnamom nutmeg
8 oz Butter melted
4 lg Eggs lightly beaten
1 d Almond extract
1/2 c Bitter orange marmelade
FOR SERVING:
1/2 c Rum or bourbon heated
Slighlty before serving
2 c Zabaione Sauce **
Holly sprigs to garnish
(optional)
** recipe follows

Toss the crumbs in a large mixing bowl along with the two types of
raisins, currants,sugar and spices. Then toss with the melted butter and
all remaining ingredients except for the holly,rum/bourbon and zabaione.
Taste for seasoning and add more if needed. Pack mixture into the container
and cover with roundof wax paper and lid. Set the continer on steaming
device and add enough water to come up 1/3 up the sides of puding
container. Cover kettle tightly bring to a simmer and let steam for 6
hours,checking water level now and then. Pudding is done when dark walnut
brown in color and fairly firm to touch. Let pudding cool and then store in
a wine cellar or the fridge. At least two hours before serving resteam the
pudding. Unmold onto a hot flameproof serving platter and decorate with the
holly. Bring to table along with the warmed booze and pour booze around
pudding. Ignite and let flame.Servewith the zabaione

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Title: Strawberry Shake
Categories: Snacks, Syd’s book
Servings: 2

1 c Fresh Strawberries *
3/4 c Skim Milk
1/2 c Low Fat Yogurt
1 tb Light Brown Sugar
1/2 ts Vanilla Extract

* Strawberries should be rinsed and hulled. Frozen strawberries can be
used and should be thawed and drained.
~————————————————————————-
Place all ingredients in a blender bowl and process until smooth. Serve at
once. 133 calories per serving. From Syd’s Cookbook.

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Title: Crockpot hungarian goulash
Categories: Soups, Beef
Yield: 6 servings

2 lb Round steaks, cut in 1/2″
-cubes
1 c Chopped onion
1 Clove garlic, minced
2 tb Flour
1 ts Salt
1/2 ts Pepper
1 1/2 ts Paprika
1/4 ts Dried thyme, crushed
1 (14 1/2 oz) can tomatoes
1 c Sour cream
Noodles

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat
steak cubes. Add all remaining ingredients except sour cream. Stir well.
Cover and cook on Low 8-10 hours. Add sour cream 30 minutes before serving,
and stir in thoroughly. (High: 4-5 hours, stirring

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WHOLE WHEAT BAGELS – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 t Salt
1 tb Butter
2 tb Molasses
2/3 c Water
1 1/2 ts Dry yeast
TOPPINGS:
3/4 tb Poppy seed (optional)
3/4 tb Sesame seeds (optional)

1. Place first 4 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Rest in a greased covered
bowl in refrigerator for 20 minutes. 3. Divide the dough into 6 equal
portions. Roll each portion on a lightly floured surface into a log,
approximately 3/4 inch thick and 8 inches long, using the palm of
your hand. 4. Seal the ends together tightly to make a ring with a 1
1/2 to 2 inch hole in the center. 5.Place on a greased baking pan.
Spray water on top. Proof at 90 deg. for 30 minutes . 6. Bring 1
gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer. Cook 4
or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or
sesame seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30
minutes until golden brown, turning them over after half the baking
time.

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Grandma Sofie’s Split Pea Soup with French Bread Croutons

Recipe By : Sofie Schmidt Murray
Serving Size : 6 Preparation Time :0:00
Categories : Soups Winter
Guest Family

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
1 lb Split peas
1/2 lb Bacon
1 lg Onion — chopped
2 lg Stalks celery
3 tb Parsley — chopped
—–CROUTONS—–
1 Loaf sourdough French bread
1/4 c Butter — or more if needed
1 Garlic clove — minced (opt.)

This is NOT low-fat, low-calorie, or low _anything_ for that matter,
but
absolutely delicious and an all-time family favorite!

Rinse peas in cold water and bring to a boil in 3 quarts of water.
Cut
bacon small and brown with onion. Add with drippings to peas. Cook
until
peas are soft and just starting to disintegrate, about one hour,
stirring
occasionally to prevent the solids from settling out and sticking to
the
bottom of the pot. Chop celery small and add with parsley to the soup
and
cook until the celery is soft, about 15 minutes more. Thin with water
if
necessary to the proper consistency; it should be like light cream
with
little bits of pea still visible. If too thick, it is more like ‘pea
porridge’ and not as appetizing.

Meanwhile, make the croutons. Cut the bread (leave crust on) into
3/4″
cubes. Melt the butter in a frying pan (Grandma Sofie used a heavy
cast
iron one), and when the foam is just through dying down but before the
butter begins to brown, add the bread cubes in batches sized according
to the size of your pan: The croutons should never be more than one
layer
deep.

Sometimes Grandma Sofie sauteed a little bit of garlic in the butter
before adding the bread and sometimes not — the croutons are good
both
ways. I think that living all of her life in California sometimes
overrode her German upbringing and that’s how the garlic snuck in!

Fry the bread cubes over MEDIUM heat until dark golden, stirring and
tossing frequently to brown on all sides. Take your time about this,
as if
you get the butter too hot it will burn and taste bitter. If the
croutons
are done correctly, they will be crisp and fairly dry and light enough
to
float on top of the soup.

Ladle the hot soup into bowls and pass the croutons in a basket for
each
person to add at the table.

Note that you _could_ get by with a half a loaf of French bread for
the
croutons, but only if you’re alone while you’re making the soup.
Otherwise, the croutons have a tendency to ‘dissappear’ when you’re
not
looking!

From: My husbands maternal grandmother Sofie Schmidt Murray,
1892-1980.
She was one of those cooks who never used recipes; I wrote this down
one
time while watching her make it. — Linda Hurlbert Shogren
(hurlbert@concentric.net)

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