Title: Cornmeal Chips
Categories: Snacks, Breads
Yield: 30 chips

1/2 c Water
1 1/2 tb Margarine
1/4 ts Chili powder
-(or more, if desired)
1/8 ts Garlic powder
-(or more, if desired)
1/8 ts Salt
2/3 c Yellow cornmeal

30 chips
15 calories per chip

1. Preheat oven to 375øF (moderate).

2. Lightly grease baking sheet.

3. Heat water, margarine, and seasonings to boiling.
Remove from heat. Stir in cornmeal and mix well.

4. Divide dough into 30 portions using about 1 teaspoon
dough each. Roll each portion into a ball about 3/4
inch in diameter.

5. Place balls on baking sheet, about 3 inches apart.
Cover with wax paper and press with bottom of a glass
until very thin, about 2-1/2 inches in diameter. Remove
wax paper.

6. Bake until lightly browned and crisp–about 15 minutes.

7. Cool on rack. Store in airtight container.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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Beef Bulgogi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Miscelaneous Ethnic
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound beef — sliced cross thin
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon sesame salt — see below
1/8 teaspoon fresh ground black pepper
4 scallion — chopped 1″ pieces
3 garlic clove — peeled/crushed
1 teaspoon fresh ginger root — grated
1 tablespoon saki — or dry sherry
1 tablespoon red pepper flakes
1 tablespoon peanut oil
sesame seeds — toasted

Combine soy sauce, sugar, sesame oil, sesame salt (toasted sesame seeds ground
with salt), pepper, scallions, garlic, ginger, saki and red pepper flakes in a
medium-size bowl. Add meat and toss. Marinate 30 minutes or more. Cook
the meat over medium-high heat on a stove top grill. Heat the grill first,
making it very hot. Add the oil. Cook meat 1 to 2 minutes on each side,
browning it nicely. Garnish with sesame seeds.

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Cranberry Freeze

Recipe By : Tidewater on the Half Shell p.219 (revised)
Serving Size : 12 Preparation Time :0:00
Categories : Do Ahead Low Fat
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can whole cranberry sauce
8 oz crushed pineapple in juice
1/2 cup pecans — chopped
8 oz nonfat sour cream
2 Tbsp nonfat mayonnaise
2 Tbsp sugar

Combine the ingredients.
Pour into cupcake papers placed in muffin tins. Freeze.
Remove papers and serve on a bed of lettuce.

per serving: 115 Kcal 1.7g fat (0.1g sat) 13% CFF 74mg sodium

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Almond Cream Cheese Stuffed French Toast

Recipe By : Blue Diamond Growers
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Gourmet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb French bread (wide loaf) — un
4 oz Almonds, dry-roasted — diced
8 oz Cream cheese — softened
1/2 c Raspberry preserves
24 Eggs
1 1/2 qt Milk
1 t Almond extract
1 t Vanilla extract
1 t Cinnamon
Butter, maple syrup, powdere

Cut bread into 1-inch slices and cut a pocket into
each side. Combine almonds, cream cheese and preserves
and stuff into bread pockets. Beat together eggs, milk
and flavorings. Soak bread and saute in butter until
browned on both sides. Serve 2-4 slices per person.

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Title: Barbecued Beef Ribs
Categories: Beef, Crockpot, Main dish
Yield: 4 servings

2 lb Boneless beef ribs
1 c Water
1 cn (6oz) tomato paste
1 c Ketchup
3/4 c Packed brown sugar
1/2 c Vinegar
2 tb Prepared mustard
1/2 ts Salt
Hot cooked rice; optional

Preparation Time: 8:00 Put all the ingredients, except the cooked
rice, into a crock pot and mix well. Cook on low for 8 hours. Serve
over hot rice, noodles, etc. if desired.

MMMMM

Red Pepper Mayonnaise (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 1 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups mayonnaise
2 red bell peppers — roasted
6 tablespoons fresh basil — finely chopped
1 tablespoon lemon juice
Salt and pepper

In a food processor or blender, puree the mayonnaise, peppers, basil, and lemon
juice. Season to taste with salt and pepper. Makes 2-1/2 cups

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LEMON MACAROON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust—–
1 c All-Purpose Flour
1/3 c Cake Flour
1 tb Sugar
1/2 ts Salt
3/4 Stick Unsalted Butter,
Chilled — cut into 4
Pieces
2 tb Vegetable Shortening (Solid)
Chilled — cut into pieces
3 tb Ice Water — (or more)
Filling—–
3 lg Eggs
2 lg Egg Yolks
1/4 ts Salt
1 1/4 c Sugar
1 1/4 c Shredded Sweetened Coconut
(about 5 ounces)
1 c Whipping Cream — chilled
1/4 c Fresh Lemon Juice
2 tb Unsalted Butter — melted
2 ts Grated Lemon Peel
2 1/4 ts Vanilla Extract
1/2 ts Almond Extract
2 ts Powdered Sugar
8 Thin Lemon Slices

FOR CRUST: Mix flour, cake flour, 1 tablespoon sugar
and salt in processor.
Add chilled butter and shortening and cut in, using
on/off turns, until mixture resembles coarse meal.
Add 3 tablespoons ice water and process until moist
clumps form. If dough is too dry, add more water by
teaspoonfuls.

Gather dough into ball; flatten into disk. Wrap in
plastic and refrigerate 1 hour. (Can be prepared 2
days ahead. Keep refrigerated. Let dough soften
slightly at room temperature before rolling out. )

Position rack in bottom third of oven; preheat oven to
350F. Butter 9-inch-
diameter glass pie dish. Roll out dough on lightly
floured work surface to 12-inch round. Transfer to
prepared dish. Trim crust edge, leaving 1/2-inch
overhang. Decoratively crimp overheang. Freeze 15
minutes.

Line crust with foil. Fill with dried beans or pie
weights. Bake until crust is set and rim is pale
golden, about 20 minutes. Remove foil and beans.
Cool completely. Maintain oven temperature.

FOR FILLING: Using electric mixer, beat eggs, egg
yolks and salt in large bowl to blend. Add 1 and 1/4
cups sugar and beat until mixture is thick and fluffy,
about 1 minute. Beat in coconut, 1/4 cup chilled
whipping cream, lemon juice, melted butter, lemon
peel, 1 and 1/2 teaspoons vanilla and almond extract.

Poor filling into crust. Bake until filling is golden
and set, about 40 minutes. Cool on rack. Refrigerate
until well chilled, about 3 hours. (Can be prepared 1
day ahead. Cover and keep refrigerated. )

Beat remaining 3/4 cup cream, powdered sugar and
remaining 3/4 teaspoon vanilla extract in large bowl
until stiff peaks form. Pipe whipped cream around
border of pie. Garnish with lemon slices and serve.

Serves 8.

Recipe By : pamram@bev. net (Pam Ramsey)

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Title: Cinnamon Buns
Categories: Diabetic, Vegetarian, Quickbreads, Breads/bm
Yield: 12 servings

—————————DOUGH—————————
1 1/3 c Lukewarm water
1 ts Honey
3 c Whole wheat flour

————————–FILLING————————–
1/2 c Smooth natural peanut butter
1/4 c Honey
1/2 c Unsweetened applesauce
2 tb Cinnamon
2 tb Water
2/3 c Raisins

Combine the water, honey, and yeast in a large bowl.
Let sit for 5 minutes until foamy. Add the flour 1
cup at a time, beating well after each addition. When
the dough becomes to stiff to mix, turn it out onto a
floured board and knead for 5 to 10 minutes until
smooth and elastic. Put it in a very lightly oiled
bowl, cover, and allow to rise for 1 hour. Place on a nonstick
baking sheet, cover, and allow to rise for about 20
minutes, or until light. Bake in a preheated 350 F
oven for 20 to 25 minutes, until golden brown on top.

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Title: No-Bake Salad Pizza
Categories: Appetizers, Dips, Salad/dress
Yield: 8 Servings

8 oz (1 cup) purchased spinach
Dip
1 (10 oz) thin crust Italian
Bread shell
1 c Chopped broccoli
1 c Cubed cooked chicken or
Turkey
1/3 c Sliced green onions
1 sm Tomato, seded, chopped

Spread spinach dip evenly over bread shell to within 1/2 inch of
edge. Top with remaining ingredients. To serve, cut into wedges. 8
servings.

Recipe By : Pilsbury Picnics BBQ

MMMMM

Title: Chicken Soup
Categories: Soups/stews, Poultry
Yield: 4 servings

1 Chicken and giblets, cut up 1 Onion, med., chopped
1 tb Salt 1 Garlic clove, minced
4 Carrots, chopped 1 c Rice or noodles
6 Celery stalks w/leaves, chop

Put chicken pieces in large pot with water to cover. Add salt and bring to
a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic,
cover and cook until tender. Remove chicken and either serve separately or
dice and return to soup. Season to taste. Add rice or noodles and cook
until tender.

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