Coal Flower

Recipe By : from the files of pb Bauman
Serving Size : 1 Preparation Time :0:00
Categories : Miscelaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
None

This is from the files of my maternal grandmother, Wilma Stahley. She was born
in a sod house on the Nebraska prairie when it was still a territory.

Place lump of coal in quart size fish bowl, pour 1/4 cup table salt over coal.
Add about 1/4 cup water, being careful not to wash salt off the coal. Add 3 d
rops each of red, yellow, blue and green food coloring on top of salt.

When salt begins to “grow” the colors blend together, making a colorful water g
arden. Add a tablespoon of water each day —carefully avoid washing away the
salt formations.

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California Mincemeat

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : California Meats
Anderson

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lg Yellow onions; peeled and

– coarsely chopped

4 md Garlic cloves

– peeled minced

1 md Sweet green pepper; cored,

– seeded coarsely chopped

2 tb Olive oil

1/2 ts Crumbled leaf marjoram

1/2 ts Crumbled leaf thyme

1/2 ts Ground cumin

1 pn Ground cinnamon

1 lb Ground beef chuck

1 lb Ground pork shoulder

2 tb Ruby port, sweet Madeira OR

– sherry

1/4 c Well-drained capers

3/4 c Chopped olives w/pimento

1/2 c Seedless raisins

8 oz Tomato sauce

1/4 ts Freshly ground black pepper

1 c Toasted slivered almonds

IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and

green pepper in the olive oil for about 5 minutes, until the vegetables are

limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over

moderate heat for 1 to 2 minutes. Add the beef and pork. Fry the meat,

breaking up any large chunks, just until the redness disappears; do not

brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes,

until it evaporates. Mix in the remaining ingredients except the almonds,

bring the mincemeat to a simmer and adjust the heat so that it simmers very

gently. Cover the skillet and cook the mincemeat for 45 minutes, until the

flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to

5 minutes, stirring often, until they are heated through. Ladle the

mincemeat over rice, or slices of sourdough or French bread. Or, spoon the

meat into pita pockets or taco shells.

Makes 6 to 8 servings

JEAN ANDERSON

PRODIGY GUEST CHEFS COOKBOOK

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Title: GLACEED SWEET POTATOES B1
Categories: Chinese, Vegetables, Side dish
Yield: 6 servings

2 md Sweet potatoes
1 pt Corn oil
1/2 c Sugar
Bowl of ice water

————————–BATTER————————–
1 c Flour
1/2 c Cornstarch
1 Egg
1/2 ts Baking powder
1 tb Corn oil
Water

Peel potatoes. Dice in 1-inch squares. Preheat wok.
Pour in oil, reserving 2 tbs. Heat to 350 F. Dip
potatoes in batter. Deep fry 3 minutes. Preheat
second wok or frying pan. Heat remaining 2 tb oil.
Stir in sugar, continuously whipping until sugar turns
to light brown syrup. Put fried potatoes in syrup to
coat. Remove coated potatoes, dip in ice water and
place on hot, greased platter. Serve immediately.

BATTER: Mix all ingredients, except water. Gradually
add water til mixture is consistency of pancake batter.

Temperature (s): HOT Effort: AVERAGE Time: 00:15
Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

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Title: Meatballs with Caraway Seeds
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 8 servings

2 c Lean Grd round; (15% fat) 1 tb Parsley flakes; dried
1 Onion; minced fine 8 oz Raw potato; coarsely grated
1 Egg 2 1/2 c Water
1 ts Lemon peel; grated fine 4 Beef bouillion cubes;
1/4 ts Pepper; 1 ts Caraway seeds;
1/2 ts Salt; 1 tb Water;

Mix first egiht ingredients; form into 16 meatballs. Bring water to
boil; dissolve bouillon cubes in water. Add meatballs; cover
tightly. Gently boil about 30 minutes. Remove meatballs from broth;
stir arrowroot and caraway seeds into 1 tb water; stir into garish
with parsley with parsley, if desired. (Stove remain gravy in
tightly covered in refrigerator for later use)

Food Exchange per serving: 1/4 STARCH/BREAD EXCHANGE + 2 LEAN MEAT
EXCHANGES + 1 FAT EXCHANGE CAL: 182

Source: Recipes for Diabetics by Billie Little ( 1985 version)

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Title: Macaroni Hot Dish
Categories: Easy
Yield: 6 Servings

3 c Cooked macaroni
1 lb Lean ground beef
1 md Onion, chopped
1 cn Cream of chicken soup
1 cn Cream of mushroom soup

Brown ground beef and onion; drain off fat. Combine
hamburger, macaroni and soups in 1 1/2 quart
casserole. Cover; bake at 325 F for 30 minutes or
until heated through. Makes 4-6 servings. Typed in
MMFormat by cjhartlin@msn.com Source: Six Ingredients
or Less

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Title: Drop Molasses Cookies
Categories: Cookies
Yield: 100 servings

Bradshaw bdgm08b
1 c Molasses (light)
1 c Brown sugar
3/4 c Shortening
1 Egg
1 ts Ginger
1 ts Cinnamon
2 ts Baking soda
1 c Buttermilk
4 1/4 c Flour (approx.)

MIx all ingredients together, adding just enough flour to make a stiff
dough. Let stand all night. Bake @375 about 15 minutes. From Chappells’
“The Happy Cooker”

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PEANUT BUTTER MUFFINS **** SALLIE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 tb Baking powder
1/3 c Sugar
1 t Salt
2 ea Egg
1/4 c Peanut butter
1/2 c Water
2 tb Butter — melted

Sift together flour, baking powder, salt and sugar.
Beat eggs; add peanut butter, milk, water and
butter; beat well. Add peanut butter mixture to flour
mixture, beat only until blended. Grease muffin tins
and fill 2/3 full. Bake in 400 degree oven for about
20 minutes. Serve with butter and grape
jelly!!!!Friend who gave this to me says they’re
great. I wonder if they’d be like chocolate peanut
butter cups if you serve it with chocolate syrup on
top………oh I’m just fantasizing!!!
This uses the real water, not the dehydrated kind.
Sallie ……………. * /__
. |/
/00 ÿÿÿÿ……………. / FROM:
SALLIE KRATZ (NXMB21A)

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Title: SPICED CUCUMBER SALAD
Categories: Salads, Vegetables, Chinese
Yield: 4 servings

3 Cucumbers
1 ts Sesame seeds
1 ts Salt
1 ts Soy sauce
1 tb Sesame oil
1 ts Hot soybean paste
3 dr Lemon juice

Clean and peel the cucumber. Cut into slices, and
then smaller pieces. Add salt and mix. Let salt soak
in for 15 minutes. Rinse cucumber and dry it. Blend
cucmber first then add sesame seed, sugar, soy sauce,
hot soybean paste, and lemon. Chill and serve.
(note: all ingredients avail. at oriental market)

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CRANBERRY-OAT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped cranberries (raw)
-OR- blueberries
1/4 c Honey or maple syrup
2 tb Unrefined vegetable oil
3/4 c Orange juice
1 c AM Oat Bran
1 c AM Whole Wheat Pastry Flour
1 tb Non-alum baking powder

(Yield: 12 large or 24 mini-muffins)

Place berries, honey, oil, orange juice in blender and
blend slightly. Mix dry ingredients. Add liquid to
dry and mix. Fill oiled muffin tins and bake at 400
F. for 20 to 25 minutes or until nicely browned. The
smaller muffins rise better.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Chocolate Coconut Pie^
Categories: Crs, Totest, Post
Yield: 1 servings

1 pk (15 oz) refrigerated
Piecrusts
2 ts All-purpose flour
1 c Butter or margarine
4 Sq (1 oz) semisweet
Chocolate
2 c Sugar
1/2 c Light corn syrup
1/4 ts Salt
6 lg Eggs, lightly beaten
1 ts Vanilla extract
1 cn (7 oz) flaked coconut

Unfold piecrust, press out the fold; sprinkle 1 ts flour, spreading
over surface. Put crust in a 2 9″ pieplates, flour side down. Fold
edges under and crimp.

In a medium saucepan combine butter and chocolate; cook, stirring
often, on low heat until chocolate melts. Remove from heat. Add
sugar, corn syrup, and salt, stir well. Let cool slightly.

Stir eggs, vanilla, and coconut. Pour into pastry shells.

At 350F. bake for 35 mins. or just until set. (Do not overbake.)

Southern Living Home for the Holidays 1994 Shared by Carolyn Shaw
12-95

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