Chili Powder (Low Sodium)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tbsp. paprika
2 tsp. finely crushed oregano
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. garlic powder
1/4 tsp. cayenne pepper

Mix all ingredients together thoroughly and use in place of chili powder.
Makes 4 tablespoons. Contains no salt as does bought chili powder.

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Crockpot Sweet and Sour Chicken

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery — chop
1 Green pepper — chop
1 Med Onion — quartered
4 tablespoons Tapioca — quick-cooking
4 Chicken breasts- boned — cut
8 ounces Pineapple chunks unsweetened
1/3 cup Dark brown sugar — packed
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Ginger — ground
Rice — hot cooked

CROCKPOT: Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken atop vegs. Combine all other ingreds. except rice in a small
bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10
hours. Before serving make rice. Serve over rice. Leftovers can be reheated
in microwave. OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except
rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in
300 deg. oven for 2 hours. Before serving make rice. Serve over rice.

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Angello

Recipe By:
Serving Size: 6
Preparation Time: 0:30
Categories: Desserts Sugarless Desserts

Amount Measure Ingredient Preparation Method
4 cups fruit juice
2 tablespoons agar
1 1/2 tablespoons kuzu
dash vanilla extract
1 pint berries or other fruit optional

In a saucepan, bring 3 3/4 cups of the juice to a simmer. Sprinkle agar
flakes on top of the heated juice; allow to simmer for 3 minutes with the
flakes floating on top to soften the agar, then stir the agar flakes into the
juice. Simmer 5 minutes more, stirring well.

Mix the kuzu with the remaining 1/4 cup juice. Stir to blend out lumps.
Pour the kuzu mixture into the simmering juice agar in the saucepan. Stir
until thick clear. Add the fruit. Wait for it to rise to the surface.
Turn off the heat. Add the vanilla extract.
Allow to cool a bit. Stir to distribute fruit evenly. Chill until set.
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Notes: Vary flavors of fruit juice (berry, cherry, peach etc).
Select fruit that matches or complements fruit flavor.

Pickled Tomatoes (Mom)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pickles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PICKLE JAR INGREDIENTS—–
Cherry tomatoes
Water
Dill seeds
Garlic cloves
Black pepper, whole
Grape leaves
—–PICKLING SOLUTION—–
1 qt Vinegar (white)
3 qt Water
1 c Salt
1/2 t Alum

Let tomatoes stand in cold water a while, then wash (in cold water).
Drain and put in jars. For each pint jar, put in a teaspoon of dill
seeds, 3 or 4 cloves of garlic and 8 to 10 peppercorns. Tuck a grape leaf
into each jar, over tomatoes.

MAKE SOLUTION: Combine vinegar, 3 quarts of water, the salt and alum.
Bring to rolling boil; lower heat and boil 3 to 4 minutes. Pour into
sterilized jars up to shoulder (line). Seal immediately with sterile lid.

To sterilize jars, put jars in pan of water upside down. Boil water and
cool. (Water is sucked up into jars.)

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Title: Southern Cornbread
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 12 servings

1 c Yellow cornmeal; 3/4 ts Salt substitute;
1 c Flour; 1 md Egg; slightly beaten
4 ts Baking powder; 1 c Skim milk;

Sift dry ingredients together. Add egg and milk; mix well. Pour into
12 x 8-inch pan which has been sprayed with a nonstick vegetable
coating. Bake at 425 for 25 minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g, cholesterol 0,
carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

MMMMM

Title: Chewy Oatmeal Cookies
Categories: Cookies
Yield: 30 servings

3/4 c Shortening, butter flavored
1 1/4 c Brown sugar; firmly packed
1 Egg
1/3 c Milk
1 1/2 ts Vanilla
3 c Oats, rolled (raw); quick/
-old fashioned
1 c Flour, all-purpose
1/2 ts Baking soda
1/4 ts Cinnamon
1 c Raisins
1 c Walnuts; chopped

Recipe by: quaker Oatmeal boxtop
Preparation Time: 0:30
2. Lightly grease cookie sheet with shortening.
3. Combine shortening, brown sugar, egg, milk, and vanilla; beat with
mixer on high speed to blend well.
4. Combine oats, flour, baking soda, salt and cinnamon; add to shorteing
mixture and combine until just blended.
5. Stir in raisins and nuts.
6. Drop by rounded tablespoonfuls onto cookie sheet, 2 inches apart.
7. Bake for 10-13 min., or until lightly browned. Cool 2 min. on cooling
rack.

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CHOCO-SCOTCH CLUSTERS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Chocolate Chips — Semisweet
6 oz Butterscotch Morsels
1/4 c Peanut Butter
3 c Cereal — Rice Krispies

Melt chocolate, butterscotch, and peanut butter in top
of a double boiler, stirring constantly, until well
blended. Remove from heat, add Rice Krispies and stir
until cereal is thouroughly coated. Drop by
tablespoon on wax paper. Cool until firm. VARIATION:
For a lighter snack, increase the Rice Krispies to 4
cups.

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SOBA NOODLE SUPREME

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main dish
Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 oz Asparagus — cut into 1-inch
-pieces
3 oz Butternut squash
3 oz Buckwheat noodles (soba)
-cooked
3 oz Spinach — cut into bite-size
-pieces
5 tb Sunflower oil
1 t Dill
1 t Salt

Preheat oven to 400 degrees. Steam the asparagus
until tender, approximately 8 minutes. Cut squash in
half, remove the seeds and discard. Place squash in 4
x 8 baking pan cut side down, with 1/3 inch water, and
bake for 40 minutes. When cooled, remove skin from
squash and cut into bite-sizepieces. Combine all the
ingredients and mix well. Serve warm.

From DEEANNE’s recipe files

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Title: Harvest Pumpkin Drop Cookies
Categories: Dessert, Cookies, Posted-mm
Yield: 36 Servings

2 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground allspice
1 c Butter, softened
1 c Sugar
1 c Canned pumpkin
1 lg Egg
1 ts Vanilla extract
1 c Chopped pecans
1 c Dried cranberries (optional)
36 Pecan halves + or –

PREHEAT oven to 375°F. Combine flour, baking powder,
cinnamon, baking soda, salt and allspice in medium
bowl.

BEAT butter and sugar in large bowl with electric
mixer at medium speed until light and fluffy. Beat in
pumpkin, egg and vanilla. Gradually add flour mixture.
Beat at low speed until well blended. Stir in chopped
pecans and cranberries with spoon.

DROP heaping tablespoonfuls of dough 2 inches apart
onto ungreased cookie sheets. Flatten slightly with
back of spoon. Press one pecan half into center of
each cookie.

BAKE 10 to 12 minutes or until golden brown.

Let cookies stand on cookie sheets 1 minute; transfer
to wire racks to cool completely. Store tightly
covered at room temperature or freeze up to 3 months.

Makes about 36 cookies

Note: If dried cranberries are not available,
substitute raisins or currants.

From the recipe files of suzy@gannett.infi.net

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Title: KOMPOT W SPIRYTUSIE – 12-FRUIT COMPOTE WITH SPIRITS
Categories: Fruits
Yield: 12 servings

3 c Water
1 lb Mixed dried fruit (pears,
-figs, apricots and peaches)
1 c Pitted prunes
1/2 c Raisins
1 c Pitted sweet cherries
2 Apples, peeled, sliced
1/2 c Cranberries
1 c Sugar
1 Lemon, sliced
6 Cloves, whole
2 Cinnamon sticks
1 Orange
1/2 c Grapes, pomegranate seeds or
-pitted plums
3/4 c Brandy

1. Combine water, mixed dry fruits, prunes, and raisins in a pot large
enough to hold all the ingredients. Bring to a boil, cover and then simmer
for about 20 inutes (or until the fruit is plump and tender).
2. Add cherries, apples, and cranberries. Stir in sugar, lemon, and
spices. Cover and simmer for about 5 minutes.
3. Grate orange peel and set aside. Peel and section the orange (removing
the skin and white membrane). Add to fruits in kettle.
4. Stir in grapes and brandy. Bring just to boiling and then remove from
heat. Stir in the orange peel, cover and let stand 15 minutes.

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