Title: SESAME BROCCOLI CAULIFLOWER SALAD
Categories: None
Yield: 4 servings

1 lb Broccoli, cut into 2-inch
-pieces
1 lb Cauliflower, separated
-in flowerets
1/4 c Chopped green onions
1/4 c Soy sauce
1 tb Toasted sesame seeds
1 tb Oriental sesame oil
1 1/2 ts Honey
1/4 ts Chili oil or
pn Cayenne pepper
Salt to taste
Lettuce leaves
Tomato wedges

1. Cook broccoli and cauliflower separately in boiling
water until crisp-tender, about 10 minutes. Rinse
under cold water to stop the cooking; drain well.
Refrigerate.

2. Mix green onions, soy sauce, sesame seeds, sesame
oil, honey, chili oil and salt. Taste and adjust
seasonings. Toss with broccoli and cauliflower. Serve
on lettuce leaves. Garnish with tomato wedges.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking

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Title: BRANDIED FRUIT MELANGE
Categories: Fruits, Desserts
Yield: 8 servings

1/2 c Brandy, or 1/2 c apple juice
– plus 1 tsp. brandy extract
1/4 c Firmly packed brown sugar
1 3 to 4-inch cinnamon stick
2 c Fresh frozen peach slices
2 md Unpeeled Granny Smith apples
– cored and sliced and cut
– in half
2 md Seedless oranges, peeled,
– and sectioned
1 c Halved strawberries
1 md Kiwi fruit, peeled 7 sliced

In a small saucepan, combine brandy, brown sugar
and cinnamon stick; mix well. Bring to a boil over
medium-high heat, stirring constantly. In large bowl,
combine peaches, apples and oranges; mix well. Pour
hot brandy mixture over fruit; mix gently. Cover;
store in refrigerator 8 to 10 hours or overnight,
stirring occasionally. Just before serving, remove
cinnamon stick. Add strawberries and kiwi fruit; toss
lightly. Spoon into clear glass serving bowls to show
off the bright colors. Makes 8 1-cup servings.

—–

I found this recipe in the December ’94 Vegetarian
Times! Enjoy!

Low-Fat Eggnog

1 cup sugar
4 egg whites
1/3 cup water
1/4 tsp cream of tartar
4 cups skim milk
2 tsp. vanilla extract
1/2 to 1 cup brandy or rum
Nutmeg

Combine sugar, egg whites, water and
cream of tartar in a large not-aluminum
metal bowl; whisk to blend. Set bowl over
a pan of simmering water, taking care that
the bowl does not touch the water. Beat
with an electric mixer on medium about 10
minutes, until mixture registers 140 degress
on a candy thermometer and is very thick and
fluffy. Continue to beat 3 more minutes; remove
from heat and beat until mixture has cooled
slightly.

Pour milk and vanilla into another large bowl.
Add egg white mixture and brandy or rum; combine
gently with a whisk. Serve well-chilled and dusted
with Nutmeg. (Nog will separate when standing,
but is easily recombined by whisking.) Serves 8

Per serving: 176 CAL; 6G Prot.; 0.2G FAT; 29G CARB.;
2MG CHOL; 96 MG SOD.; 0 FIBER. OVO-LACTO

CROCK-POT BEEF VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stew beef — trim, bite size
1 cn Stewed tomatoes — sliced
3 Potatoes — peeled, diced
2 Carrots — peeled, pennied
1 Garlic clove — crushed
3 Peppercorns
1 Bayleaf
1 Celery stalk — chopped
1 Small onion — diced
4 c Water
Salt and pepper to taste
1/2 ts Thyme
1 t Parsley — chopped
2 Beef bouillon cubes
1 tb Worcestershire sauce
2 c Frozen mixed vegetables

Place all except frozen vegetables in crock pot. Turn
on low and cover, cooking for 6 hours. One half hour
before serving, turn up to high, add frozen veggies,
stir and cover. NOTES: If you are in a hurry you can
do this in 3 1/2 hours on high heat. Remove the
bayleaf before serving. You can add 1/2 cup of red
wine with the vegetables for a more robust flavor.

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Frozen Strawberry Whip

Recipe By : Phyllis Breen/ Cheltenham PA
Serving Size : 4 Preparation Time :0:00
Categories : Low Calorie Low Fat
Sweet Endings- Fruit Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint fresh strawberries
or unsugared frozen
3/4 cup sugar
1 lemon — juice only

Put all ingredients into a Mixmaster. Beat for 15 to 20 minutes until mixture
thickens. Place in parfait glasses or sherbert dishes and freeze.

Before serving, decorate each with a strawberry.

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Title: Pasta and Kidney Bean Soup
Categories: Vegetables, Low-fat, Pasta, Soups
Yield: 4 servings

1/2 c Chopped red onion
1 cn Whole tomatoes, undrained; 1
4 c Chicken broth
1 c Rosamarina (orzo) pasta; unc
1 tb Fresh oregano; chopped or
1/2 ts Dried oregano
1/8 ts Crushed red pepper
1 Garlic clove; crushed
1 cn Red kidney beans; rinsed/dra
– 15 to 16 oz.
2 tb Parmesan cheese
Fresh parsley; chopped

Recipe by: Betty Crocker Low Fat Cooking
Spray 3-quart nonstick saucepan with nonstick
cooking spray. Cook onion in saucepan over medium heat
about 10 minutes, stirring frequently, until onion is
tender. Stir in and break up tomatoes. Stir in broth,
rosamarina, oregano, red pepper and garlic. Heat to
boiling; reduce heat.
Cover and simmer about 20 minutes, stirring
occasionally, until rosamarina is tender. Stir in
beans. Simmer uncovered about 10 minutes or until
beans are hot. Sprinkle with cheese and parsley.
Makes 4 servings. Per serving: 275 calories, 4 grams
fat.

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Title: KATHIE JENKINS WILD RICE SOUP
Categories: Soups
Yield: 12 servings

1/4 c Butter
4 Celery stalks, chopped
2 Carrots peeled and diced
1 sm Onion, diced
1 sm Red onion, diced
1/2 c Green onions, sliced
1/3 c Slivered almonds
1 tb Dill weed
2 ts Black pepper
2 ts Garlic salt
2 Bay leaves
1/2 ts Turmeric
4 qt Chicken stock
1 1/2 c Wild rice, well washed
1/2 c White rice, well washed
1/2 ts Salt
4 Egg yolks
4 c Cooked chicken diced
3 c Mushrooms, sliced

Melt butter in skillet over medium heat, add celery, carrots, all
onions and almonds and saute until slightly tender, stirring
occasionally, about 5 minutes. Add dill weed, pepper, garlic salt,
bay leaves and turmeric.
In separate large pot, bring chicken stock, wild rice, white
rice and salt to boil. Reduce heat, add celery mixture, cover and
simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup
into yolks, then whisk back into soup. Add chicken and mushrooms,
discard bay leaves, Heat gently, Do not boil. Serve immediately.
Each serving contains about 282 calories; 1,444 mg sodium; 111 mg
cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein;
.84 grams fiber.

(To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN,
56630)

—–

Graham Crackers

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
2 c Brown sugar
1 c Granulated sugar
2 c White flour
4 c Graham flour
1 t Soda
2 ts Baking powder
1/2 ts Salt
1 c Sweet or sour milk
1 t Vanilla

Servings: 6 dozen

DIRECTIONS: Cream shortening and sugar together until
fluffy. Add vanilla.

Sift flour. Measure, and add salt, soda and baking
powder to flour. Sift again.

Add sifted dry ingredients alternately with milk to
shortening mixture. Mix thoroughly after each
addition. Chill dough in refrigerator overnight.

In the morning, turn out on floured board and roll as
thin as possible. Cut in squares or any shape desired.
Place 1″ apart on a greased cookie sheet. Bake at
350-F until crisp and a golden brown.

Mrs. Henry E. Yoder, Grantsville, Md.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and
directions.

From: Sallie Austin

– – – – – – – – – – – – – – – – – –

BRUNSWICK STEW I

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Stewing hen
(or two 3 lb broilers)
2 lg Onions, sliced
2 c Okra, cut (optional)
4 c Fresh OR
2 (l lb cans tomatoes)
2 c Lima beans, frozen
3 md Potatoes, diced
4 c Corn cut from cob OR
2 (cans of corn, 1 lb each)
3 ts Salt
1 t Pepper
1 tb Sugar

Cut chicken in pieces and simmer in 3 quarts of water
for a THIN stew, or 2 quarts of water for a THICK
stew, until meat can easily be removed from the bones,
about 2 1/4 hours. Remove chicken and let cool.

Add the vegetables to the broth and simmer uncovered
until the beans and potatoes are tender. Stir
occasionally to prevent scorching. Add the chicken
deboned and diced, or in sections. Add the seasonings.

NOTE: If canned vegetables are used, include their
juices and reduce water to 2 quarts for a thin stew,
and 1 quart for a thick stew.

ALSO NOTE: Brunswick Stew is one of those delectable
things that benefit from long, slow cooking. It is a
rule in some homes never to eat Brunswick Stew the
same day it is made, because its flavor improves if it
is left to stand overnight and is reheated the next
day.

Recipe from Chowning’s Tavern in Old Town
Williamsburg, Va. Taken from The Williamsburg
Cookbook Typed by Dale Gail Shipp, Columbia Md.

– – – – – – – – – – – – – – – – – –

Mom’s Doughnuts

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons shortening
1 cup sugar
2 eggs — well beaten
1 cup milk

Cream shortening and sugar together, stir in well beaten
eggs..Add dry ingredients alternataly with milk. Roll 1/2
inch thick and cut with round cutter, cut out center with
small round cutter…..Fry in hot shortening (375 degrees)
turn once…..

– – – – – – – – – – – – – – – – – –