Title: Dilled Asparagus
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

2 lb Asparagus, fresh; cooked or 1/3 c Pickle, dill; chopped
-2 (15oz) cans asparagus 1 Garlic clove; crushed
1/2 c Oil, olive Lettuce
1/2 c Pickle, dill; liquid of

Place drained asparagus spears in a flat casserole dish with a cover.
Mix olive oil, pickle liquid, pickles, and garlic; pour over the
asparagus. cover and let marinate for at least 1 hour before serving;
drain. Serve on lettuce.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES.
(Again it calls for 1/2 cup oil, but cut back on the fat to make it at
even less then 1 fat exchange.)

SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.

MMMMM

Title: REFRIGERATOR SPICE COOKIES
Categories: Cookies, Low-fat, Vegetarian
Yield: 1 Servings

0.25 c Honey
0.50 c Soy margarine
0.50 c Light molasses
2.00 c Unbleached white flour
0.25 c Ground almonds
0.50 ts Grated orange peel
1.00 ts Ground cinnamon
0.50 ts Ground ginger
0.50 ts Ground nutmeg
0.25 ts Ground cardamom
0.50 ts Baking soda
Vegetable cooking spray

In a small pot over medium heat, combine honey, margarine, molasses
bring to a boil. Remove from heat let cool for 3 minutes. While
mixture is cooling, combine remaining ingredients in a large bowl.
Stir in honey mixture until well combined. Divide dough into 4 equal
pieces roll each piece into a log. Wrap each log in plastic wrap
refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightlky
coat a non-stick baking sheet (why if it’s non-stick would one have
to do this?) with cooking spray set aside. Lightly flour work
surface. Roll each log into a thin dough about 1/8″ thick. Cut into
shapes with cookie cutters. Transfer to baking sheet bake for 5
minutes or until firm. Cool on wire cooling racks. Makes 4 dozen.

MMMMM

Herbed Beef Stew

Recipe By : Marlene Severson, , Feb/Mar 93
Serving Size : 10 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb stew meat — 1″ cubes
2 tbl oil
3 c water
1 lg onion — chopped
2 tsp pepper
1 tsp salt — optional
1 1/2 tsp garlic powder
1 tsp dried rosemary — crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp marjoram
2 bay leaves
6 ounces tomato paste
2 c potatoes — cubed
2 c carrots — sliced
1 lg green pepper — chopped
10 oz frozen green beans
10 oz frozen peas
10 oz frozen corn
1/4 lb mushrooms — sliced
3 med tomatoes — chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasonings, and
tomato paste. Cover and simmer for 1 1/2 hours or until meat is tender.
Stir in potatoes, carrots, and green pepper; simmer 30 minutes. Add
additional water if necessary. Stir in remaining ingredients; cover and
simmer 20 minutes.

– – – – – – – – – – – – – – – – – –

LILY COOKIES #4

Recipe By : Cookbook USA
Serving Size : 0 Preparation Time :0:00
Categories : Cookies New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CookBook USA
4 1/2 oz. cream cheese
1 c. butter
2 c. all purpose flour
Jelly
Powdered sugar

Preparation :
Mix together and roll out. It will be sticky! Cut out with a
glass. Place on ungreased cookie sheet. Place 1 teaspoon jelly in
center of cookie and fold both sides over to form a lily. Bake at
375 degrees for 15 minutes. Dip in powdered sugar while hot.

Title: Grape Juice
Categories: Beverages, Canning, Fruits
Yield: 1 recipe

Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs
26 pounds and yields 7 to 9 quarts of juice–an average of 3-1/2 pounds
per quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add
boiling water to cover grapes. Heat and simmer slowly until skin is
soft. Strain through a damp jelly bag or double layers of cheesecloth.
Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
clear liquid and save; discard sediment. If desired, strain through a
paper coffee filter for a clearer juice. Add juice to a saucepan and
sweeten to taste. Heat and stir until sugar is dissolved. Continue
heating with occasional stirring until juice begins to boil. Fill into
jars immediately, leaving 1/4-inch headspace. Adjust lids and process
according to the recommendations in Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: S’mores
Categories: Camping
Yield: 1 Servings

Marshmallows
Hershey bars
Graham crackers
Green sticks or coat
Hangers

Get prepared by getting 1 large graham cracker and breaking it in
half. Cover 1/2 of the graham cracker with Hershey bar.

Put a marshmallow (or 2) on the stick and hold it over the fire until
roasted. Some people like them lightly golden, others like to catch
them on fire and then blow the fire out. If you do that, be careful.
You have to put the fire out quickly or your marshmallow will fall on
the ground. When the marshmallow’s roasted, place on top of the
Hershey bar, put the other graham cracker on top and bite down. Yum!

MMMMM

Title: KIDS POPCORN BALLS
Categories: Kids, Snacks
Yield: 6 servings

1/2 c Molasses
1/2 c Corn syrup
1 1/2 Cubes butter (3/4 cup)
Salt
8 c Popped popcorn (measure
-after popping)

From: San Diego Tribune, Saturday Aug. 3

Cook 1/2 cup molasses with corn syrup until thermometer reaches hard
crack stage, about 270 degrees. Stir in butter and salt. Have the
popcorn in a bowl. Slowly stir in the mixture with a wooden spoon.
Coat all the popcorn. IMPORTANT! Butter your hands lightly and shape
the popcorn into balls. Make them the size you want. Set them on wax
paper and let them harden. Wrap the ones you don’t eat with wax paper.

MMMMM

Title: Blueberry-Spice Jam
Categories: Jam/jelly, Canning, Preserving
Yield: 5 half-pints

2 1/2 pt Ripe blueberries
1 tb Lemon juice
1/2 ts Ground nutmeg or cinnamon
5 1/2 c Sugar
3/4 c Water
1 3/4 oz Powdered pectin

Yield: About 5 half-pints

Procedure: Wash and thoroughly crush blueberries, one layer at a time,
in a saucepan. Add lemon juice, spice, and water. Stir pectin and bring
to a full, rolling boil over high heat, stirring frequently. Add the
sugar and return to a full rolling boil. Boil hard for 1 minute,
stirring constantly. Remove from heat, quickly skim off foam, and fill
sterile jars, leaving 1/4-inch headspace. For more information on how to
sterilize jars see “Jars and Lids”.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Blueberry-Spice Jam in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Date: Tue, 03 Aug 93 11:55:00 PDT
From: Jan Gordon

Pasta With Red Pepper and Lentil Sauce

From Dr. Dean Ornish’s Program for Reversing Heart Disease

1/2 cup dried lentils
4 cups water
2 bay leaves
1 1/2 cups diced onions
2 cloves garlic, minced
1 tablespoon dried basil
1/4 cup plus 2 tablespoons burgandy or other red wine
2 cups chopped sweet red bell peppers
1 teaspoon balsamic vinegar
Asalt to taste
Freshly ground black pepper
2 1/2 ounces uncooked pasta per person
1/4 cup freshly chopped basil for garnish