Title: Corky’s Pilaf
Categories: Corky, Rice, Grains, Good
Yield: 4 servings

1/4 c Pearl barley
2 c Water
1/4 c Chopped onion
1 Clove garlic, minced
8 oz Mushrooms, sliced
1 t Olive oil
1 c Chicken broth or 1 c water
-1 ts chicken bullion
1/2 c Rice
2 Green onions, sliced
1/2 c Frozen peas, rinsed

Cook barley in water, covered for 30 minutes. Saute
onions garlic in oil until tender, add mushrooms and
cook on high until all liquid is gone. Drain barley.
Add mushroom mixture to barley. Add chicken broth and
rice. Bring to a boil, cover and simmer of low heat
for 20 minutes. Stir in green onions and peas.

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PRINCE EDWARD ISLAND POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter
1 lg Onion, diced
4 md P.E.I. Potatoes, diced
6 x Carrots, diced
3 c Water
2 x Chicken OXO Cubes
Freshly Ground Pepper
3 tb All Purpose Flour
3 c Milk
1/4 c Dried Parsley
1 t Dried Thyme

1) In a large stock pot melt butter, add onion and
cook over medium heat
until onion is transparent. While onion cooks,
place diced potatoes,
carrots, water and OXO cubes in another large stock
pot and bring to
a boil. Cook until tender, about 10 minutes. Season
with pepper to
taste.

2) When vegetables are cooked, add flour to onion to
make a paste. Add
milk gradually: Mix well and heat over low until
warm. Add vegetables
and liquid. Stir thoroughly and heat for 5 to 10
minutes, over medium
heat, stirring occasionally until mixture thickens
slightly. Add
parsley and thyme. Heat thoroughly and serve.

Note: Water and OXO cubes may be replaced with 3 cups
of chicken stock.

Typed for you by Peggy and Bruce Travers Cyberealm BBS
Watertown NY 315-786-1120

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I attended a McWell potluck last night and the following dish was one of
the biggest hits. You can make it with fresh beans if you enjoy cooking
or canned are fine as well. I used cans.

Tested.

1 can garbanzo beans
1 can great northern whites
1 can pinto beans
1 can kidney beans
1 can lentils
………………
Seasonings

1 package Lipton’s French Onion soup
2 generous tablespoons Kozlowski Farms South of the Border no fat Dressing.
3 tablespoons Hain’s honey barbeque sauce

Heat all the ingredients. Simply wonderful.

ORANGE-GLAZED CHERRY PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk For 9-inch two crust pie
1 1/3 c Sugar
1/2 c All-purpose flour
6 c Fresh red tart cherries,
-Pitted*
2 tb Margarine or butter
—–ORANGE GLAZE—–
1/2 c Powdered sugar
2 ts Finely shredded
Orange peel
1 tb Orange juice

*substitute: Frozen, unsweetened pitted Tart cherries, thawed and drained
Or 3 cn (16 ounces each) pitted, Red tart cherries, drained.

Orange-glaze Lattice Cherry Pie. Heat oven to 425 degrees. Prepare 9-inch
pie as directed — except make Lattice Top. Mix sugar and flour in large
bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with
margarine. Cover with Lattice Top crust; seal and flute. Cover edge with 2-
to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil
during last 15 minutes of baking.Bake 35 to 45 minutes or until crust is
brown and juice begins to bubble through slits in crust. Spoon Orange Glaze
over center of warm pie. (Do not allow glaze to run over edge of pie.) 8
SERVINGS; 475 CALORIES PER SERVING. ORANGE GLAZE Mix powdered sugar, orange
peel and orange juice.Did George Washington cut down the cherry tree to
make gathering cherries for a pie easier? We’ll never know, but in later
years George still loved cherries. His wife, Martha, wrote about how to
store summer cherries for Christmas tarts, keeping them fresh in a barrel
of hay, stored under a feather bed.

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TWO POTATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Potatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken stock or broth
1 tb Olive oil
4 c Leeks, white part only,
-carefully washed and
-chopped
1 t Garlic, minced
1/2 ts Ground red pepper
2 c White potatos, cut into 1/2
-inch cubes
1 c Sweet potatos, cut into 1/2
-inch cubes
1 t Curry powder
1/2 ts Garlic powder
1 pn Turmeric, to taste
Sprig mint
1 tb Lemon juice

finely chopped red, green, and yellow peppers for
garnish

Heat olive oil in a heavy-bottomed saucepan or dutch
oven over medium heat. Add the leeks, garlic, and red
pepper and saute until the leeks are translucent,
about 3 to 5 minutes. Add the chicken stock and bring
to a boil. Add white and sweet potatos, and return to
a boil. Reduce the heat and simmer gently until the
potatos are tender, about 20 to 25 minutes.

Cool slightly. Puree in a blender or food processor
until smooth and return to the pot. Bring the puree
to a simmer, then reduce the heat. Stir in the curry
powder, garlic powder, turmeric, lemon juice, and
mint. Simmer for another 3 to 5 minutes until the
flavors have mingled. Serve hot with a sprinkle of
chopped peppers.

Serves 6.

Posted by Alison Meyer. Courtesy of Fred Peters.

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Title: Vegetable Gumbo
Categories: Diabetic, Vegetarian, Vegetables
Yield: 6 servings

1 Onion; chopped
1/2 Green pepper; diced
2 Ribs Celery; diced
1 Clove garlic; minced
1 lb Okra; sliced, fresh, frozen
1 lb Tomatoes; fresh, or canned
2 c Corn; fresh, frozen, canned
1 ts Vegetable Bouillon granules;
1/2 c White Grape Juice;
1/2 c Water;
1/4 ts Tabasco sauce;
1/4 ts Paprika;
2 tb Fresh parsley; chopped
1 tb Basil or Rosemary; minced
Vegetable coating spray

Method: In a large heavy stew pot, place bouillon and 1/2 C white grape
juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
Add other ingredients, cook over low heat, stirring occasionally to keep
from sticking to bottom. Cover and simmer gently until corn and okra are
done. (or simmer in crockpot 6-7 hours)

Note: Cut fresh corn from cob with a sharp knife, then scrape the
remaining corn off the cob. Four ears will make about two cups. If you use
dried herbs, rub them with the palms of your hands before adding to the
pot, this releases their aroma and goodness. Exchanges: 1 Veg, 1 Bread, and
107 calories. Update old family favorite – Alice in Houston

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CHEESY SAUSAGE BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mild pork sausage
1 md Onion, finely chopped
1 cn 11 oz. Cheddar soup
1/2 c Water
3 c Self rising flour

Crumble sausage into a large skillet; add onion and cook over low heat
until sausage browns. Drain well on paper towel. Combine all ingredients,
stirring until dry ingredients are moistened well. Drop batter by
spoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 425
degrees for 15 minutes or until lightly browned. Randy Rigg

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Title: Peanut Butter Balls or Eggs
Categories: Candies
Yield: 6 servings

1 lb Margarine
2 c Peanut butter
3 lb Confectioners’ sugar
3 ts Vanilla
6 oz Package semi-sweet chocolate
-chips
1/4 lb Paraffin wax

Cream margarine and peanut butter together. Add sugar and vanilla.
Mix together and form desired shape. Place on cookie sheets lined
with wax paper and place in the refrigerator for about 10 minutes.

Put toothpick into balls and dip into chocolate. Put back on waxed
paper and remove toothpick. You can also use a spoon to dip them.

MMMMM

CASSIS JELLY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
3 c Fresh currant juice, or
-fresh cranberry-apple
Juice, or fine quality
-commercially canned
Unprocessed juice, strained
1 c Cassis
2 tb Lemon juice
3 1/4 c Sugar
3 oz Liquid pectin (1/2 bottle)

Servings: makes 4 – 1/2 pint jars Notes: A perfect garnish for poultry and
game. A gourmet replacement in all desserts, sauces, or glazes calling for
currant jelly.

DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy
saucepan over high heat. Bring to a boil, stirring constantly. Add liquid
pectin and, stirring constantly, cook until mixture comes to a full,
rolling boil. Boil for 1 minute. Remove from heat and skim off foam with
metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot
water bath method, or can be refrigerated up to 6 weeks).

Source: Gourmet Preserves by Judith Choate, ISBN# 1-55584-038-8

From: Sallie Austin

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Title: New Year’s Sherried Figs
Categories: Fruits, Holiday
Yield: 1 recipe

Place plenty of California dried figs in a bowl. Cover with California
sherry. Turn occasionally so all figs are well soaked in the sherry. Let
them stand for 24 hours or longer. Drain and roll lightly in
confectioners’ sugar. Keep the sherry for pudding sauce. These Sherried
Figs are guaranteed to disappear like the Old Year at midnight!

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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