WHITE CASTLE TURKEY STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 White Castle hamburgers,
Pickle removed
1 1/2 c Celery, diced
1 1/4 ts Ground thyme
1 1/2 ts Ground sage
3/4 ts Coarse ground black pepper
1/4 c Chicken broth

In a large mixing bowl, tear the White Castle
hamburgers into pieces and add diced celery and
seasonings. Toss and add chicken broth. Toss well.
Stuff cavity of turkey just before roasting. Makes
about 9 cups (enough for 10-12 lb bird).
NOTE: Allow 1 White Castle hamburger for each pound of
turkey, which will be the equivilent of 3/4 cup
stuffing per pound.

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SPANISH-RICE ENCHILADAS

Recipe By :
Serving Size : 1012 Preparation Time :0:00
Categories : Mcdougall Fat-free
Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Water
1 Onion, chopped
2 c Fresh spinach, chopped
3 c Cooked brown rice
1 tb Soy sauce
1 t Ground cumin

5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas

1. Place water and onion in a medium saucepan. Saute
until onion softens slightly.
2. Add the spinach. Cover and steam until just
tender, 4 to 5 minutes.
3. Remove from heat. Add rice and seasonings. Mix
and set aside.
(I would probably use a little wine, Bragg’s
Amino, and/or some veggie broth instead of the
water for sauteing.) 4. Preheat oven to 350 degrees.
5. Spread 1 cup of Enchilada sauce over the bottom of
a casserole dish.
6. Spread a line of the spinach-rice mixtue down the
center of a tortilla.
7. Roll up and place, seam-side down, in the
casserole.
8. Repeat until all of the ingredients are used.
9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30
minutes.
(Anyone NOT following the McDougall Plan, could
top this off with some
no-fat cheddar cheese and/or serve with a bit of
no-fat sour cream.

Taken from The New McDougall Cookbook, by Dr. John Mary McDougall.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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Title: Mrs. Fields $250 Cookies
Categories: Cookies
Yield: 11 servings

2 c Butter
2 c Sugar
2 c Brown Sugar
4 ea Eggs
2 ts Vanilla
4 c Flour
5 c Oatmeal
1 ts Salt
2 ts Baking Powder (Dash More for
2 ts Baking Soda
24 oz Bag of Chocolate Chips
8 oz Plain Hershey Bar
3 c Chopped Nuts (any kind)

Cream: butter, sugar, brown sugar. Add: eggs, vanilla In a
separate bowl mix: flour, oatmeal (grind in blender till a fine
powder), salt, baking powder (dash more if you want a softer cookie),
baking soda. Mix all and add: chocolate chips, Hershey bar, grated,
and chopped nuts. Place golf ball sized cookie dough drops on an
ungreased cookie sheet and bake at 350 for 6 min (or so). Makes 112
cookies.

MMMMM

OLD FASHIONED APPLE BUTTER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 each Apples — pref. jonathan or
2 cups Apple juice
Sugar (for measurements see
Cinnamon (for measurements
Allspice (for measurements
Cloves (for measurements se
1/2 cup Sauterne (optional)

Wash, core and quarter apples (do not peel). Combine apples and juice in
lightly
oiled Crock-Pot. For each PINT of sieved cooked fruit, add 1 c. sugar, 1 tsp.
cinnamon, 1/2 tsp. allspice and 1/2 tsp. cloves; stir well. Cover and cook on
High setting for 6 to 8 hours, stirring about every 2 hours. Remove cover after
3 hrs. to allow fruit and juice to cook down.
Add sauterne for the last hour of cooking. Spoon into hot sterilized jars and
process in boiling water bath; seal. Makes about 5 (1/2 pint) jars.

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BUTTERHORNS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Breakfast Desserts
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast
3 Eggs, beaten
1/4 c Water
4 1/2 c Flour
3/4 c Scalded milk
3/4 c Butter, melted
1/2 c Sugar
1/2 c Shortening
1/2 ts Salt

Soften yeast in warm water with 1 tbs of sugar. Set
aside. In another large bowl combine milk, shortening,
sugar, and salt. Cool to lukewarm then add yeast
mixture and mix well. Add eggs. Measure in flour 1
cup at a time, mixing well until dough is smooth, soft
and elastic, and no longer sticky. Knead lightly on
floured surface. Form into ball. Place in warm bowl,
cover and let rise in a warm, draft free place until
doubled; about 2 to 2-1/2 hours with regular yeast.
Punch down, knead lightly and divide into thirds.
Roll each third into a 12 inch circle. Brush with
melted butter. Cut into 12 pie-shaped wedges and roll
(starting at wide end ending at the point) each wedge
into a crescent. Brush each crescent with melted
butter. Place on greased baking sheet and let rise
until very light (about an hour). Bake at about 375
degrees for about 12 minutes or until light golden
brown. Experiment with your oven, as the temperature
can vary between 350 and 400 degrees. If the rolls
burn on the bottom before turning light brown, the
oven is too hot.

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Title: Salad Greens a la Chinois
Categories: Vegetables, Oriental, Wok
Yield: 8 servings

8 Lettuce leaves, broken up
1 Cucumber, sliced thin
2 Tomatoes, cut into wedges
1 Green pepper, seeded sliced
1 Garlic clove, minced fine
3 tb Oil
Salt
1 tb Vinegar
1 tb Sugar

1. Prepare and assemble all ingredients.

2. Place oil in wok and heat to smoking point. Stir fry garlic in it,
1 minute. Add cucumber and pepper, stir fry 1 minute. Add tomatoes,
lettuce, stir fry another minute. Then add salt, winegar, and sugar.
Stir fry all ingredients for another 3 minutes, until lettuce leaves
are wilted.

NOTE: The outer leaves of a lettuce can be used for this dish,
instead of being discarded. This dish can be served in lieu of a
tossed salad.

MMMMM

Title: 462365 Diabetic Fudge
Categories: Low-cal, Chocolate, Desserts
Yield: 8 servings

1 Stick oleo
2 oz Chocolate
1 tb Liquid sweetener plus 1/2
-tsp. vanilla
1 (8 oz.) cream cheese,
-softened
1/2 c Nuts, chopped

Melt oleo over low heat. Add chocolate. Melt and add
liquid sweetener plus 1/2 teaspoon vanilla. Remove
from heat and put into a blender for a short spin.
Remove from blender and add softened cream cheese. Now
add nuts. Put into a buttered pan and place in
refrigerator. Will keep one week in refrigerator.

—–

EGGPLANT IMAM BAYILDI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Eggplants
Olive oil
1 md Tomato, chopped
Salt Pepper
1/4 ts Allspice
1/2 ts Parsley
1 tb Currants, soaked in cold
-water 30 minutes
1 Clove garlic
1 Bay Leaf

Cut the stems off the eggplants but do not peel. Cut several length-wise
slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a
small skillet and saute the onion until it browns slightly. Than add
tomato, salt, pepper, allspice, and parsley. Cook over medium low heat
until the mixture breaks down to almost a puree. Drain currents, and add
the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the
cooked mixture in the slits in the eggplants with your fingers or a knife.
Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil
over the eggplants until oil level is about halfway up the eggplants. Add
garlic bay leaf to the oil. Cover the dish and cook over very low heat
for an hour or until eggplants are very soft. Turn them every 15 minutes.
WHen done, pour off excess oil and strain and store for re-use. Cool and
refridgerate eggplants overnight. Serve cold with thin slices.

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MEXICAN TORTILLA SALAD

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups plus 3 tablespoons corn oil, — divided
16 corn tortillas, — julienned;
1/2 cup cooked, drained black beans
1/2 cup 1/4-inch diced jicama
1/2 cup 1/4-inch diced red bell pepper
1/2 cup 1/4-inch diced yellow bell pepper
1 1/2 tablespoons fresh lime juice
1 tablespoon finely chopped fresh cilantro
2 Serrano chilies, — seeded and finely chopped
Salt

Heat 5 cups corn oil to 325 degrees in a deep fryer or high-sided saucepan.
When hot, add half of
the tortilla strips. Stirring constantly, fry for 35 seconds or until crisp. Do
not overcook or tortillas
will lose their color and burn. Remove from oil with a slotted spoon and drain
on paper towels.
Repeat with remaining tortillas.

In a large bowl combine beans, jicama, bell peppers, 3 tablespoons corn oil,
lime juice, cilantro and
chilies; season to taste with salt and toss to mix. Gently toss in tortilla
threads, being careful not to
break them but making sure they are well coated with dressing. Serve
immediately.

* Red and blue corn tortillas may be found at Mexican markets or specialty food
stores

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Date: Thu, 07 Apr 94 09:20:41 EDT
From: Thomas P Collins

This is from Graham Kerr’s latest book. It goes especially well with
steamed asparagus to give it a melted butter sheen (I had it last night).

Gloss Broth

1/2 cup vegetable stock
1 teaspoon balsamic vinegar
1/8 teaspoon turmeric
dash of salt
1 teaspoon Arrowroot starch or cornstarch dissolved
in 1 Tablespoon of stock (slurry)

Combine all except slurry in small saucepan and bring to a boil. Stir in
starch slurry and cook until thickened, less than 1 minute.