Title: Chicken Macaroni Stew
Categories: Main dish, Poultry
Yield: 2 servings

1/2 cn Tomatoes (16-ounce can)
-(about 1 cup)
1 c Frozen mixed vegetables
1/3 c Elbow macaroni, uncooked
1/4 c Onion, chopped
1/4 ts Oregano leaves
1/4 ts Salt
1/8 ts Garlic powder
1 ds Pepper
1 Bay leaf
1 c Chicken stock
-(from Stewed Chicken)
3/4 c Chicken, cooked, diced
-(from Stewed Chicken)

2 servings of about 1-1/4 cups each 286 calories per serving

1. Break up large pieces of tomatoes. Place all
ingredients except chicken into saucepan.

2. Bring to a boil. Reduce heat and boil gently,
uncovered, until macaroni is tender–about 15 minutes.
Stir several times to prevent macaroni from sticking.

3. Add chicken. Heat to serving temperature.

4. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Fried Eels with Creamed Potatoes
Categories: Danish, Seafood, Ceideburg 2
Yield: 1 servings

Eels
Eggs
Salt
Bread crumbs
Flour
Butter

(Stegt Aal med stuvede Kartofler)

Skin and clean the eels carefully, cut into 3-inch pieces, sprinkle
with salt and leave for an hour. Rinse and dry thoroughly, dip in
beaten egg, roll in bread crumbs and fry in plenty of butter. Serve
with the browned butter and creamed potatoes.

CREAMED POTAYOES: Melt a tablespoonful of butter, add 1 1/2
tablespoons flour and a little milk. Stir over a low flame until
thickened; season with salt and a little sugar. Cut boiled potatoes
in small pieces and add to this sauce. Serve garnished with chopped
parsley and butter.

When Danish anglers meet to have fried eel, they try to eat so many
that the backbones form a ring around each plate.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Skaker Gingerade

Recipe By : The Best of Shaker Cooking p. 410
Serving Size : 8 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces ginger root — or 3 oz powdered gin
4 whole lemons
2 qt water — boiling
simple syrup — to taste

If using ginger root, cut into small pieces. Cut the lemon rinds into paper
thin strips and add to ginger root or powdered ginger. Pour boiling water
over this mixture and let steep for 5 minutes. Strain and when perfectly
cold, add two cups lemon juice amd simple syrup to taste. Dilute with very
cold water and chips of ice. In hot weather, sprigs of mint inserted in the
glasses add interest to this beverage.

– – – – – – – – – – – – – – – – – –

Title: YOGURT TANDOORI MARINADE.
Categories: Marinades
Yield: 1 servings

Suitable for chicken, fish,
Lamb and beef.
10 ml 2 tsp sunflower oil.
150 ml 5 oz low fat natural yogurt.
5 ml 1 tsp ground cumin.
1 1/4 ml Half tsp ground turmeric.
1 1/4 ml Quarter tsp chili powder.
5 ml 1 tsp ground coriander.
5 ml 1 tsp garam masala.
5 ml 1 tsp paprika.
1 lg Clove garlic, crushed.

Mix all the ingredients together and leave to marinade
for at least one hour.
Cook over a barbecue, under a grill or in the oven at
230 c, 450 f, gas mark 8.

—–

– Stainless steel bowl filled with everything to bake a special batch of
cookies – include mix, rolling pin, cookie cutters, spices etc…tie up
with tea towel and ribbon. Instead of bowl could use cookie sheet as
holder.

– Colonder filled with pasta, sauce, fork or sieve spoon, grated cheese –
tie up with plaid cloth and ribbon

– Basket full of teas, herbs, coffees, mugs, spoons sugars etc.

– Tin of homemade Christmas cookies and the recipes too!

– Bread board with Gingerbread recipe, mix, spices, rolling pin,
Gingerbread man cutters etc. Tie up with cellophane and Christmas bow.

– Square basket filled with everything to make an ethnic dish – ie. Mexican
– taco shells, fixings, coupon for ground beef, cheeses, salsa etc.

Use your imagination and make any combination into a great gift basket –
but instead of a basket use a cooking utensil, bowl or pot to put the items
in.

HERB STUFFING [FOR A 12-POUND TURKEY]

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
1 c Butter or margarine-2 sticks
1 c Celery, finely chopped
2 ts Granulated Chicken Bouillon
1 t Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 1/4 c Water
12 c White bread, cubed-24 slices
3/4 c Parsley

1. Saut‚ onion in butter or margarine until soft in a
medium-size frying
pan; stir in celery, chicken broth, poultry
seasoning, salt, pepper and
water; heat to boiling.

2. Pour over bread and parsley in a large bowl; toss
lightly until evenly
moist.

Makes approximately 10 Cups or enough to stuff a
12-pound bird.

Source: Family CIrcle Illustrated Library of Cooking

Typed for you by Lois Flack, Cyberealm BBS, Watertown,
NY.

– – – – – – – – – – – – – – – – – –

Title: RASPBERRY QUEEN OF PUDDINGS (Marguerite Patten)
Categories: Puddings
Yield: 4 servings

1 ts Finely grated lemon rind
10 fl Milk
1/2 oz Butter or margarine
1 oz Caster or soft brown sugar
3 oz Fine brown or white
-breadcrumbs
3 Eggs
3 tb Raspberry jam

MMMMM————————–MERINGUE——————————-
5 oz Caster sugar

Mix the lemon rind with the milk and bring to the boil over a gentle
heat. Remove from the heat. Add the butter or margarine, sugar and
breadcrumbs. Mix well and allow to cool. Preheat the oven to
160C/325F, Gas Mark 3.

Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with
the whole egg. Whisk into the breadcrumb mixture then pour into a 1
to 1.5 pint/600 to 900 ml greased ovenproofdish. Stand the dish in a
roasting tin of cold water. Bake for 45 to 50 minutes, or until the
mixture is set. Spread with the raspberry jam. Reduce the oven heat
to 150C/300F, Gas Mark 2. Whisk the egg whites until stiff. Slowly
whisk in half the sugar, then fold in the remainder. Pipe the
meringue in a lattice work or spread over the pudding and then make
it into peaks. Return to the oven for 15 to 20 minutes until the
meringue is light golden in colour. Serve hot. Variations

If serving the pudding cold allow at least 1 hour cooking time when
the meringue is added to the pudding at 140C/275F, Gas Mark 1.

Chocolate Queen of Puddings

Blend 1 oz/25 g cocoa powder with the hot milk. Use apricot jam over
the baked pudding before adding the meringue.

Swiss Roll Pudding

Omit the breadcrumbs in the recipe. Put about 4 slices of jam filled
Swiss Roll into the pie dish. Blend the milk, sugar and eggs
together, strain over the Swiss Roll. Bake as above then top with a
little jam or thick fruit puree before adding the meringue.

Source: Marguerite Patten’s Marvellous Meals, Yours Magazine, UK

MMMMM

1 small package instant pudding (any flavor)
1/4 cup confectioners sugar
1 cup cold milk (I use skim)
1 80z. container cool whip (thawed) – I used cool whip lite
Combine pudding mix, sugar, and milk in small bowl. Beat slowly with
rotary beater until well blended, about 1 minute. Fold in whipped
topping. Spread on cake that is completely cooled.

YEAR OF THE DRAGON BEEF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Beef top round steak — cut
2 tablespoon Cornstarch
1 " thick
4 teaspoon Soy sauce
1 tablespoon Vegetable oil
1 teaspoon Finely minced fresh ginger
10 milliliter Garlic — minced
Root
1 cup Single strength beef broth
1 lg Red bell pepper — cut into
hin strips 1 pk (6 oz) frozen
,
hawed and patted dry
reen and White salad
avoy 3 c hot cooked rice

Slice steak across the grain into 1/8″ strips.Coat 1 1/2 qt. rectangular dish
with oil;evenly layer beef strips and garlic over bottom.Cover with waxed
paper.Stirring twice,microwave on 50% (medium) 6 to 8 minutes or until meat is
brown.Pour off drippings,if necessary. Combine broth,cornstarch and soy
sauce;add with ginger to beef. Stirring midway through cooking,microwave on
high 4 minutes.Stir in red pepper.Stirring every 2 minutes,microwave on high 4
to 6 minutes or until sauce thickens and boils.Stir in pea pods. Stirring
midway through cooking,microwave on high 2 to 3 minutes or until heated
through. Line outer edge of platter with salad savoy.Place rice in center of
platter;spoon beef mixture over rice.Makes 4 servings.

– – – – – – – – – – – – – – – – – –

Title: Poultry Seasoning
Categories: Diabetic, Master mix
Yield: 1 master mix

Use 1/2 tsp for 3 tb total 2 Dried marjoram
Use 1/8 tsp for 1 recipe amt 2 Dried savory
7 Ground white pepper or less? 2 Powdered ginger
3 Dried sage 1 Ground allspice
2 Dried thyme 1 Grated nutmeg

Combine all ingredients (or those of your choice) and store in an
airtight jar. Yield about 3 tbsp. (My note: cautious with white
pepper! – my dressing tastes good with just 1/2 the quantity of sage
as the recipe amount of poultry seasoning and a generous grinding of
black pepper.)

Keep a note of the contents of your own poultry seasoning so you can
duplicate a good one next time you want it.

Source: Cut Your Bills in Half – Rodale Press Shared but not tested
by Elizabeth Rodier Oct 93

MMMMM