Title: Worcestershire sauce
Categories: Sauces
Yield: 1 cups

1 Chopped onion
2 Cloves of garlic crushed
1 1/4 in thick slice of ginger
3 T Yellow mustard seeds
1 t Peppercorns
1/2 t Red pepper flakes
1 1 in. long cinamon stick
1 t Cloves whole
1/2 t Cardamon pods
2 c Vinegar
1/2 c Molassoes
1/2 c Dark soy sauce
1/4 c Tamarind pulp
3 T Salt
1/2 t Curry powder
1 Crushed anchovy
1/2 c Water

Place the onion, the garlic, the mustard seeds, the red pepper
flakes, the peppercorns, the ginger, the cinammon, the cloves and the
cardamon on a large piece of chessecloth and tie in a little bag.

In a large saucepan, combine the spice bag with the vinegar, the
molassoes, the soy sauce and the tamarind. Bring to a boil, lower the
heat and let simmer for 45 minutes.

Mix together the salt, the curry powder, the anchovy and the water.
Add to the liquid in the saucepan. Remove from heat. Pour the
contents of the saucepan (including the spice bag) into a stainless
or glass container. Cover tighly and place in the refrigerator for
two weeks, mixing from time to time and squeezing the spice bag.
After the two weeks, remove the spice bag and bottle the sauce. Keep
in the refrigerator and shake well before use.

MMMMM

MACARONI RED BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Italian
Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Red kidney beans, soaked
1 ea Onion, coarsely chopped
1 md Carrot, diced
2 ea Celery stalks, chopped
3 ea Garlic cloves, chopped
1 tb Parsley, chopped, optional
2 tb Olive oil
1 1/4 c Tomatoes, diced
1 c Tomato juice
1/2 ea Vegetable bouillon cube
8 oz Elbow macaroni
1 tb Tomato paste
1 t Mixed herbs
Salt pepper

Cook beans until tender. Cool in their cooking liquid.
Lightly saute the onion, carrot, celery, parsley
garlic in the olive oil until softened slightly
browned. Ladle in the beans 2 cups of their cooking
liquid, the tomatoes, tomato juice bouillon cube
macaroni. Bring to a boil cook for 5 to 7 minutes.
Stir carefully.
Cover let stand for a few minutes to allow the pasta
to plump up. Add more stock or juice if the mixture is
too dry. Stir in the rest of the ingredients serve
immediately.

– – – – – – – – – – – – – – – – – –

Warm Potato Salad With Bacon And Mustard-Beer Vinaigrette

Recipe By : COOKING RIGHT SHOW #CR9636
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound lean, smoked bacon
3 Pounds red or white “creamer” potatoes
1/2 Cup finely chopped red onions, rinsed in ice w
1/3 Cup chopped fresh herbs such as parsley, chive
Mustard-Beer Vinaigrette (recipe follows)
Salt and freshly ground pepper
–Garnish–
Sieved hard boiled eggs, if desired

Cook the bacon until crisp and drain on paper towels. Chop coarsely and
reserve. Reserve 1 tablespoon of rendered bacon fat for vinaigrette if desired.

Cook the potatoes in lightly salted water until tender but not mushy. Drain,
cool slightly, and slice unpeeled into thick rounds. While the potatoes are
still warm, gently mix them with the reserved bacon, onions, herbs and
vinaigrette. Correct seasoning and serve warm or at room temperature.

Yield: 6 to 8 serving

– – – – – – – – – – – – – – – – – –

Title: AVOCADO RELISH
Categories: Relishes, Condiments
Yield: 4 servings

1/2 md Avocado (about 1/4 pound),
-pared and finely diced
2 tb Lime juice (no sugar added)
1/4 c Each diced red onion, red
-bell pepper, and green bell
-pepper
2 lg Plum tomatoes, diced
1 tb Each chopped fresh cilantro
-or parsley, and seeded mild
-or hot
Chili pepper
2 sm Cloves garlic, chopped
2 ts Olive or vegetable oil
1 ds Each salt and pepper

In small bowl, combine avocado and lime juice; set aside. In separate bowl
combine remaining ingredients, mix well; carefully fold into avocado
mixture. Cover with plastic wrap and refrigerate until flavors blend, at
least 30 minutes. Just before serving, stir well. A nice addition to
broiled chicken or fish. Makes 4 servings, about 1/2 c each

/// oo/ From the hearth in Sandee’s Kitchen…

—–

Fried Feta Balls

Recipe By : Rick
Serving Size : 4 Preparation Time :0:15
Categories : Appetizers Hors d’Oeuvres

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Feta cheese — room temperature
1/2 cup flour
1/2 cup egg/milk batter
1/2 cup bread crumbs
vegetable oil

Once the cheese is at room temperature, form into balls of about a tablespoon
each. Coat each one with flour, then batter, and finally the bread crumbs.
Refrigerate for about an hour. Fry in hot oil until golden brown, and serve
warm.

– – – – – – – – – – – – – – – – – –

Serving Ideas : These can also be tossed into a green salad!

NOTES : While hardly low-fat…if you like Feta Cheese, this will knock your
socks off!

EASY LOW-FAT CHILI

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetarian Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion — chopped
1/4 c Green pepper — chopped
4 c — water; divided
1 cn Great Northern beans — rinsed
-and drained (15 oz)
1 cn Navy beans — rinsed and
-drained (15 oz)
1 cn Salt-free tomato sauce
-(6 oz)
1 cn Low-salt diced tomatoes
-undrained (14.5 oz)
2 ts Chili powder, or to taste
1 t Salt (optional)
1/2 ts Pepper

In a large saucepan, cook the onion and green pepper
in 1/2 cup water until tender. Add beans, tomato paste
and tomatoes. Stir in chili powder, salt if desired,
pepper and remaining water; bring to a boil. Reduce
heat; cover and simmer for 20 minutes.

/Collector’s Edition/MM by DEEANNE

– – – – – – – – – – – – – – – – – –

Title: Lemony Split Pea Soup
Categories: Share, soups
Yield: 6 servings

2 lean bacon
1 lg onion; chopped
2 garlic; pressed
1 lb dried green split peas;
-picked over rinsed
8 c water
1 1/2 ts dried leaf thyme
1 bay leaf
6 carrot; peeled, diced
1 lb all-purpose potatoes;
-peeled, diced
2 ts salt
1/2 lb canadian bacon; diced
1/2 ts lemon zest; grated
1 ts lemon juice
1/4 ts black pepper

1.Saute bacon in heavy 5-qt. Dutch oven. Drain on paper toweling. Crumble
and reserve.
2.Pour off all but 1 tbsp. drippings from pot. Add onion; saute 3 min.
Add garlic; saute 2 min. Add peas, water, thyme, bay leaf. Simmer,
uncovered, 40 min.
3.Add carrots, potatoes, salt. Simmer 40 min. until tender. Remove bay
leaf. Add crumbled bacon and canadian bacon, lemon zest and juice. Heat
through.
4.To Make Ahead: Omit lemon zest and juice. Cool slightly. Refrigerate
covered, for up to 3 days.
5. To Serve: Reheat gently, stirring occasionly. Stir in zest and juice.

Nutrient Value per serving:
464 calories, 31 g protein, 5 g fat, 75 g carbo, 661 mg sodium, 24 mg
cholesterol.

Formatted by Sarah Gruenwald 7-8-97

Contributor: Family Circle-11/22/94
—–

Title: Cinnamon Crisps
Categories: Cookies
Yield: 24 servings

1 x -Dottie Cross TMPJ72B 1 1/4 c All-purpose flour
8 tb Unsalted butter; softened 1 ts Baking powder
1/3 c Sugar 1 ts Ground cinnamon
1 tb Sugar 1/8 ts Salt
1 ea Large egg yolk 24 ea Walnut halves
1/2 ts Vanilla

Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
using a hand-held electric mixer set at high speed, beat the butter until
creamy, about 1 minute. Add the sugar and continue beating until the
mixture is light in color and texture, about 2 additional minutes. Beat in
the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt
onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients
into the creamed mixture to form a stiff dough. Scrape the dough onto
another piece of waxed paper and form into a thick log about 8 inches long.
Wrap the log in the waxed paper and refrigerate until chilled and firm,
about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices,
each about 5/6 inch thick. Arrange the slices about 2 inches apart on the
prepared baking sheets. Flatten the slices slightly with a fork, and top
each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let
cool on the baking sheets for 2 minutes, then transfer to wire cake racks
to cool completely. The cookies will keep, stored in an airtight container
at room temperature, for 3 days. Makes 24 cookies. Source: “An Edible
Christmas” (A Treasury of Recipes for the Holiday) by Irena Chalmers.
Reformatted by: CYGNUS, HCPM52C

—–

Favorite Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground beef
1 cup Chopped onion
1 Chopped green pepper
10 milliliters Garlic — minced
1 can (15-oz) tomato sauce
1 can (12-oz) beer
1 cup Shredded sharp cheddar
Cheese
1 package Carrol Shelby Texas brand
Chili mix

Brown meat; drain. Add onions, pepper and garlic; cook until vegetables are
tender. Add tomato sauce and 1 cup beer. Add large spice packet, salt and
cayenne pepper to taste; mix well. Bring to a boil; reduce heat. Simmer 15
minutes. Gradually add remaining beer to masa flour packet, stirring until well
blended. Add to meat mixture, simmer 5 minutes. Serve with cheese.

– – – – – – – – – – – – – – – – – –

RAYMOND ANDERSON’S ORIGINAL OKRA SUPREME

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Okra — cut into 1/2″
Rounds
1 sm Onion — chopped
1 md Tomato — chopped
2 To 3 Ritz crackers —
Crushed
1 Egg
Bacon drippings
1/2 c Cheddar cheese — grated

Using med. heat, saute okra and onion in small amount
of bacon drippings until crisp-tender. Add chopped
tomato; stir, cooking, about 5 mins. Sprinkle on
crushed crackers. Blendlightly. Cook about 5 mins.

Reduce heat. Break egg onto the mixture. Blend
lightly until egg begins to
congeal. Shape into a flat mound. Sprinkle grated
cheese on top and slip under broiler until cheese
melts.

Source: Emma Anderson (Mrs. Raymond F) of Christ
Episcopal Church of New Bern, NC

Recipe By : Pass the Plate

– – – – – – – – – – – – – – – – – –