SWEET CORN TOMATO SAUTE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
2 c Cooked whole kernel corn
1/4 c Chopped onion
1/4 c Chopped green pepper
2 tb Brown sugar
1/2 ts Salt
1 lg Tomato, diced

In a saucepan, melt butter. Add corn, onion, green
pepper, brown sugar and salt. Cover and simmer 10
minutes. Stir in the tomato; simmer 5 minutes longer.
Yield: 4 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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KEMA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c TVP® granules or flakes
7/8 c Boiling water
1 tb Olive oil
1 lg Yellow onion, minced
1 lg Garlic clove, minced
1 sl Ginger, 1 inch — minced
3 tb Tomato paste
1 c Stewed tomatoes
2 ts Curry powder
1 t Salt
1/8 ts Cayenne
1 c Green peas
1 c Mushrooms, sliced

Combine TVP® water in a bowl. Let syand for 10
minutes. Heat oil in a large cast-iron skillet or
wok. Stir-fry onion, garlic ginger for 5 minutes.
Add TVP® stir-fry another 5 minutes. Add tomato
paste, tomatoes, curry powder, salt cayenne. Simmer
a few minutes. Add peas mushrooms. Bring to a
boil, cover simmer over low heat for 5 minutes.

VT February 1992

Posted by Mark Satterly

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Diablo Jalapeno Jelly
Categories: relishes/preserves
Yield: 2 servings

1 green bell pepper
5 jalapeno peppers
3 c sugar
3/4 c cider vinegar
3 oz pectin
2 dr green food coloring

1. Sterilize jelly jars and lids according to manufacturer’s instructions.
2. Remove seeds from green pepper and chilies (Be very careful with
chiles — don’t touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for j
elly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of peppers.
Pour strained liquid into sterilized jars. Cover tightly and store in a coo
l
place up to 6 months.

Makes 2 cups.

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Serving Ideas : Serve with scrambled eggs and meats.

NOTES : See recipe for “Southwest Scrambled Eggs.”

Contributor: Jo Anne Merrill
Preparation Time: 0:45
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Title: MOROCCAN SPICED OLIVES
Categories: Appetizers, Moroccan, Snacks
Yield: 10 servings

1 ts Cumin seeds
1 ts Fennel seeds
1 ts Coriander seeds
1/4 ts Cardamom, ground
1 pn Crushed red pepper flakes
1 pn Nutmeg, ground
1 pn Cinnamon
1 tb Olive oil
1 1/2 c Green olives, brought to
— room temperature
1 tb Lemon juice
1 tb Orange juice
3 Garlic cloves, minced

Heat first 8 ingredients in a small skillet over medium heat until
fragrant, about 2 minutes. Remove from heat add olives toss to
coat.
Stir in remaining ingredients. Refrigerate in an airtight container
for at least 4 hours or up to 3 weeks. The longer the marinate, the
better they taste. Drain serve at room temperature.

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Title: Chicken Tandoori #1 of 2
Categories: Chicken, Barbecue, Indian, Low-cal
Yield: 4 Servings

8 Chicken legs with thighs
– attached
1/3 c Lemon juice
2 1/2 ts Meat tenderizer
– unseasoned; natural

—————-FOR LOVELY VERMILLION COLOR—————-
1 tb Red food coloring
2 tb Yellow food coloring

———————–FOR MARINADE———————–
1 c Yogurt; plain
2 lg Garlic cloves
1 tb Ginger root; fresh; chopped
1 ts Cumin seeds; roasted;ground*
1/2 ts Cardamom; ground
1/2 ts Red cayenne pepper
Ghee or vegetable oil;
– for basting

*HOW TO ROAST CUMIN SEEDS: Take a small sauce pan or
frying pan and heat it until moderately hot. Put in
the cumin seeds and shake pan back and forth or stir
until seeds turn from dark green to brown. This
happens very quickly. Remove seeds immediately. When
cool, grind to a powder. If this seems like a big
hassle, just use powdered cumin. Flavor of dish will
be only slightly different from original.

**ABOUT GHEE: Ghee is clarified butter. I usually use
a mixture of half margarine and salad oil.

DIRECTIONS: 1. Remove skin from chicken legs. Prick
the chicken all over with fork or thin skewer. Make
diagonal slashes, 1/2- inch deep, 1 inch apart on the
meat. Mix food colors together, and using a pastry
brush, paint chicken. Coloring will stain fingers, so
be careful. Put the meat in a large bowl.

2. Add meat tenderizer and lemon juice to the chicken,
and rub them into the slashes and all over for 2
minutes. Cover and marinate for 1/2 hour.

3. Put all the ingredients of the marinade into the
container of an electric blender or good processor,
and blend until reduced to a smooth sauce.
(Alternatively, garlic and ginger may be crushed to
paste and blended with the remaining ingredients.)

4. Pour this marinade over the chicken pieces and mix,
turning and tossing, to coat all the pieces well.
Cover and marinate for 4 hours at room temperature, or
refrigerate overnight, turning several times. (I
refrigerated chicken) Chicken should not remain in the
marinade for more than 2 days, because the marinade
contains a meat tenderizer which, with prolonged
marinating, alters the texture of the chicken meat to
very soft and doughy.

SOURCE: “Classic Indian Cooking” by Julie Sahni.
SPXB77A@prodigy.com.

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Title: Cake Cobbler
Categories: Desserts
Yield: 6 servings

1/4 c Margarine
3/4 c Flour
1/4 ts Salt
1 ts Baking powder
1 c Sugar
1/2 c Milk
1 cn Fruit, with juice

Melt margarine in bottom of oblong cobbler pan. Empty can of fruit and
juice into margarine,scattering evenly over the pan. Sift dry
ingredients together. Add sugar and milk to dry ingredients. Mix
until smooth. Pour over fruit.

Bake at 375F for 30-40 minutes. Sprinkle with cinnamon-sugar if
desired and serve with nonfat dairy topping or ice cream.

MMMMM

Title: CHICKEN REGENCY SALAD
Categories: Poultry, Salads
Yield: 2 servings

9 oz Frozen artichoke hearts
2 c Italian salad dressing
3 c Cooked, cubed chicken
1/3 c Sliced water chestnuts
1/4 c Slivered green olives
1 tb Soy sauce
2 tb Butter
1/2 c Pecan halves
1 pn Mixed vegetable seasoning
3/4 c Diced celery

Cook artichoke according to package directions; drain.
Combine with salad dressing, chicken, water chestnuts,
olives, and soy sauce. Cover and refrigerate at least
3 hours.

Melt butter; add pecans and cook over low heat,
stirring constantly until nuts begin to brown. Drain
nuts and sprinkle with vegetable seasoning; cool.

Drain any liquid from chicken mixture. Add celery
just before serving. Serve on lettuce leaves and
garnish with pecans.

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Turkey Slices with Green Peppercorn Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 1/4 lb Turkey breast,thinly sliced

Salt

Black pepper

2 tb Oil

2 tb Butter or margarine

1 c White wine,dry

3 Green onions,minced

1 tb Dijon mustard

1 tb Green peppercorns

1. Season turkey slices.

2. In large skillet, heat oil and butter; saute turkey 2 minutes on each

side, then remove and keep warm.

3. Add remaining ingredients to skillet and simmer 5 minutes.

4. Serve sauce over turkey slices.

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Title: Daibetic, Crunchy Chocolate Raisin Fudge
Categories: Diabetic, Candies, Desserts, Rice
Yield: 40 servings

1/4 c Diet margarine 1/3 c Evaporated non-fat milk
1 1/3 c Non-fat dry milk 2 ts Vanilla
2/3 c Cocoa powder 1 c Rice Krispies
1 c Sugar (artificial equivalent) 1/4 c Raisins

Mix margarine and milk powder until crumbly. Add cocoa and
artificial sweetener. Mix until blended.
Add evaporated milk and vanilla. Mix until almost smooth and sticky.
Remove from bowl and mix in Rice Krispies with hands. Continue mixing
with hands until fudge is smooth and shiny. Shape into 2 10inch long
rolls. Wrap in clear plastic wrap. Chill until firm.
To serve, cut into 1/2 inch thick slices. Store in refrigerator. 1
serving = 1/5milk, 1/40th bread, and 1/20th fruit exchange. 30
calories.

MMMMM

Title: Potato Spice Cake
Categories: Desserts, Heirloom
Yield: 1 Servings

2 c Sifted all-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
3 ts Baking powder
3/4 ts Salt
1/4 ts Each cloves,nutmeg,cinnamon
And allspice
3/4 c Shortening
1/2 c Milk
1 c Cold mashed potatoes
3 Eggs
1 1/2 ts Vanilla
1/4 ts Lemon extract
1/2 c Raisins
1/2 c Nuts

Sift together flour, sugar, cocoa, baking powder, salt
and spices. Cut shortening into flour mixture till
fine as cornmeal. Add all at once milk, pototoes,
unbeaten eggs and flavoring. Beat till smooth. Beat
in nuts and raisins. Pour into a large well-greased
angel cake pan. Bake at 350F for 70 minutes or till
done. Cool about 10 minutes. Remove from pan.
Source: Heritage Recipes ch.

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