Title: Skin Scrubbing Grains Creams
Categories: Hints/info
Yield: 1 Servings

MMMMM———————CHEAPER AND BETTER————————–

MMMMM——————OATMEAL CITRUS SCRUBBING———————–

MMMMM—————————GRAINS——————————–
1 c Dried orange and lemon peel
1 c Cooked oatmeal
1 c Blanched almonds

MMMMM——————OATMEAL HONEY SCRUBBING———————–

MMMMM—————————CREAM——————————–
1/2 c Uncooked oatmeal
1 T Honey
1 T Cider vinegar
1 t Ground almonds

** Only for firm, young, resilient skin. If your skin feels especially
fragile, use one of the gentle fruit masks such as APPLE MASK FOR
NORMAL SKIN or STRAWBERRY FRUIT MASK instead.

Oatmeal Citrus Scrubbing Grains: Place peels, oats, and almonds in
food processor and whirl until mixture is a fine powder. Store in an
attractive container near the bathroom sink and use a tiny portion as
needed. To Use: Place as bit in the palm of your hand and moisten
with a few drops of warm wter. Rub paste onto face with a gentle
circular and upward motions. Rinse with tepid water and pat dry.
IDEA: Consider storing this scrub in one of the big shakers meant for
the kitchen and keep it handy at the bathroom sink.

Oatmeal Honey Scrubbing Cream: Combine all in a glass or enamel bowl.
To Use: Steam face or lay warm washcloth on face for 1 min. Apply
mixture to your face being cardful to avoid the sensitive area around
eyes. Let dry on skin completely. If your skin is yound and firm, you
can gently rub dried mixture off with a clean terry washcloth or
towel. Lean over sink and rub face in brisk but gentle circles with
the cloth. Rinse with warm water, pat dry and apply one of the FRESH
FACIAL CREAMS.

Big Savings.
From: dansch@haven.Ios.Com (Dan Schambedate: 96-07-12 18:53:32 Edt

MMMMM

Murray’s Cincinnati Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Pasta
Cheese Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
2 pounds Ground beef
6 Bay leaves
1 large Onion — finely chopped
6 Garlic cloves — finely chop
1 teaspoon Cinnamon
2 teaspoons Allspice
4 teaspoons Vinegar
1 teaspoon Dried whole red pepper -OR-
1 teaspoon Chile caribe
1 1/2 teaspoons Salt
2 tablespoons Ground red chile — hot
1 teaspoon Ground Cumin
1/2 teaspoon Oregano
6 ounces Tomato paste
6 cups Water
1/2 pound Vermicelli — cooked
1/2 cup Cheddar cheese — grated
1 small Onion — finely chopped

Heat the butter in a large heavy skillet over medium-high heat. Add the meat to
the skillet. Break up any lumps with a fork and cook, stirring occasionally,
until the meat is evenly browned. Stir in the remaining ingredients up through
the water.
Taste and adjust seasonings. If the flavor is too sweet, add a small amount of
vinegar; if not spicy enough, add a small amount of ground chile.Bring the
mixture to a boil, then lower the heat and simmer, uncovered, for 2-4 hours.
Place a small amount of the cooked vermicelli in individual bowls. Spoon on a
generous amount of chili. Top with grated cheese and raw onion or pass in
individual bowls.

– – – – – – – – – – – – – – – – – –

Turkey, Bean, Rice Skillet

Recipe By : Better Homes Gardens, One Dish Meals
Serving Size : 6 Preparation Time :0:10
Categories : Bean Leftover Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
1 lb turkey light meat, skinless — cooked
1/2 c onions — chopped
1/2 c bell peppers — chopped
1/2 c celery — sliced
14 1/2 ozs crushed tomatoes
15 ozs dark red kidney beans — undrained
8 ozs no-salt-added tomato sauce
1/4 c water
2 tsps chili powder
1 c long-grain rice
1 tsp salt
3/4 c low-fat Monterey Jack cheese — grated

In a skillet, heat oil over medium heat. Add turkey, onions, bell peppers,
and celery. Cook until turkey is done and vegetables are tender. Stir in
crushed tomatoes, kidney beans, tomato sauce, water, chili powder, and
salt. Bring to a boil. Stir in rice. Cover and reduce heat. Simmer,
stirring occasionally, 10 minutes or until rice is done. Sprinkle cheese on
top.

– – – – – – – – – – – – – – – – – –

Per serving: 348 Calories; 6g Fat (17% calories from fat); 28g Protein; 42g
Carbohydrate; 52mg Cholesterol; 1062mg Sodium

2 large cans bean dip (preferrably Frito Lay)
-drain any water from cans and spread on bottom of a rectangular cake dish

3 avocados peeled and crushed
2 tbsp. lemon juice
sprinkling of garlic salt
– mix 3 ingredients well and spread over bean dip

16 oz. sour cream
1 pkg. taco seasoning mix
– mix well and spread over avocado layer

1 bunch green onions, chopped fine
– spread over sour cream layer

2 large tomatoes, sliced, seeds removed, patted dry on paper towels, and diced
– spread over onions

small can sliced black olives, drained, patted dry, and chopped
– spread over tomatoes

4-8 oz. cheddar cheese, grated
– spread over black olives

Notes:
My boss, Keiko Horton, gave me this recipe. It’s one of her most popular.
The trick to keeping the dip from being runny is to drain and (in some
cases) pat dry with paper towels everything.

Title: SPICED BANANA COOKIE WREATHS
Categories: Cookies
Servings: 12

2 Extra-ripe, medium DOLE
-Bananas, peeled
2 c Granola
1 1/2 c All-purpose flour
1 c Brown sugar, packed
1 t Baking powder
1 t Ground cinnamon
1/2 t Ground nutmeg
1/4 t Salt
1 Egg
1/2 c Margarine, melted
1/4 c Vegetable oil
1 c DOLE Raisins
1/3 c Chopped DOLE Almonds
1/2 c Powdered sugar
1 T Milk
Candied cherries or colored
-sugar crystals (opt)

Place bananas in blender. Process until pureed; use 1 cup for recipe.

Combine granola, flour, brown sugar, baking powder, cinnamon, nutmeg and
salt in large bowl. Beat in 1 cup banana, egg, margarine and oil. Stir in
raisins. For each of 3 wreaths, arrange about 16 generous teaspoonfuls
dough with sides touching into a ring on greased cookie sheets. Sprinkle
with almonds.

Bake in 375’F. oven 15-18 minutes until lightly browned. Cool on baking
sheets.

Combine powdered sugar and milk in small bowl until smooth. Drizzle over
cooled wreaths. Decorate with candied cherries if desired. Tie with a bow
to give as a gift.

Makes 3 wreaths (16 cookies per wreath).

MMMMM

Title: Vietnamese Dipping Sauce
Categories: Condiments, Mine
Yield: 1 cup

1 Carrot
2 Garlic clove (s)
-minced (2 tsp)
1 Shallot, minced
1 Hot chili, minced
2 tb Sugar
1/4 c Fish sauce
1/4 c Lime juice
1/4 c Water
3 tb Rice wine vinegar

Shave the carrot into thin strips with a vegetable peeler. Stack the
strips up 3-4 high and cut lengthwise into hair-thin slivers.

Combine the garlic, shallot, chili, and sugar and pound to a smooth
paste. Work in the fish sauce, lime juice, water and vinegar.
Transfer the sauce to a bowl and stir in the carrot.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
182

MMMMM

ONION RICE PUREE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted butter
1/2 c Long-grain rice
6 md Onions
– peeled and thinly sliced
3/4 c Low-sodium chicken broth
-ÿÿWater
1/4 ts Ground nutmeg
1/2 ts Salt — or as desired
1/2 ts Ground white pepper
1/2 c Whipping cream

PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium
ovenproof pot or Dutch oven over low heat on the
stovetop, add the rice and cook 1 minute, mixing to
coat all grains with butter. Remove from heat, add the
onions, broth, nutmeg, salt and pepper. Cover tightly
and place in the oven for 1 hour. Remove from the oven
and transfer the contents of the pot to a food
processor. Add the cream and coarsely puree the
mixture using the pulse button. Replace the soubise in
the pot, cover and replace in oven to reheat before
serving.

TO FREEZE THE SOUBISE: Place warm soubise in an
air-tight plastic freezer bag. Squeeze out excess air,
label and place in freezer for up to 6 months. Defrost
overnight in the refrigerator, at room temperature or
on the defrost setting of a microwave. To reheat,
place the bag in gently boiling water on the stove for
10 minutes before serving.

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK

– – – – – – – – – – – – – – – – – –

Title: GERMAN SAUERBRATEN
Categories: Beef, German, Beverages, Ethnic, Main dish
Yield: 8 servings

4 lb Beef Rump Or Sirloin Tip
1 1/2 c Vinegar
1 c Coca-Cola
3/4 c Water
3 md Sliced Onions
2 Stalks Celery, Sliced
2 Sliced Carrots
10 Whole Black Peppers
10 Whole Cloves
3 Bay Leaves
2 tb Sugar
1 1/2 ts Salt
Flour
3 tb Oil

———————————–GRAVY———————————–
3 c Drippings Plus
Strained Marinade
5 tb Flour
5 tb Ginger Snap Crumbs

Two to three days before serving, wipe the meat with a damp cloth, then
place in a large plastic bag. In a large bowl, thoroughly combine vinegar,
Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar
and salt; pour over meat. Fasten bag tightly and lay flat in a 9″ X 13″
pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let
marinate for 4 days.) When ready to cook, remove meat (saving marinade)
and dry well. Rub the surface lightly with flour. In a Dutch oven, heat
oil and slowly brown the meat well on all sides. Add 1 cup of the marinade
liquid plus some of the vegetables and bay leaves. Cover tightly and simmer
on surface heat or in a preheated 350oF oven for 3 to 4 hours until the
meat is fork tender. If needed, add more marinade during the cooking time
to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and
keep warm until ready to slice. Into a large measuring cup, strain the
drippings. Add several ice cubes and let stand for a few minutes until the
fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5
minutes over medium heat until gravy has thickened. Taste for seasonings
and adjust if necessary. This makes about 3 cups of gravy. From:
“International Cooking with Coca-Cola”, a give away pamphlet from The
Coca-Cola Company, 1981.

—–

Peppermint Ice Cream

Recipe By : Lifestyle
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart milk
1 pound soft peppermint candy sticks
2 cups half-and-half
2 cups whipping cream

Combine milk and candy; cover and refrigerate 12 hours.
(Candy will dissolve.) Combine candy mixture, half-and-half,
and whipping cream in freezer can of a 1-gallon hand-turned
or electric freezer. Freeze according to manufacturer’s
instructions. Let ripen at least 1 hour.

– – – – – – – – – – – – – – – – – –

BULGHUR WHEAT “SAUSAGE” PATTIES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Vegetarian
Ovo-Lacto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked AM Bulghur Wheat
— (1 cup raw ò c. cooked)
1/4 c AM Whole Wheat Flour
1 tb Crushed basil leaves
1 Egg
3/4 ts Sage
3/4 ts Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray

Mix the bulghur wheat, egg, whole wheat flour, basil,
sage, poultry seasoning and salt together. Form into
patties and roll in whole wheat flour. Fry in a small
amount of oil until lightly browned. These may be
wrapped in individual packages and reheated. Cook like
hamburger meat or add to casseroles in place of meat.

Variation: Form into cocktail size balls, before
cooking and serve with sweet and sour sauce.

NOTE: 1) 3/4 cup of grated cheddar cheese can be added.
. 2) Mixture forms better when slightly chilled
Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

– – – – – – – – – – – – – – – – – –