Title: Lentil Pheasant Soup
Categories: Soups/stews
Yield: 1 servings

2 tb Olive oil
2 tb Unsalted butter
3 Carrots cut into 1/2-in
-Dice
3 Celery stalks cup into
-1/2-in dice
1 md Parsnip, peeled cut into
-1/4-in dice
3 cl Garlic, minced and peeled
4 c Defatted canned or fresh
-Made chicken broth
3 c Drained crushed canned
-Plum tomatos
1 c Dried lentils rinsed well
2 lb Pheasant/chicken/guinea hen
-Quartered with backbone
6 tb Italian parsley
1 tb Chopped fresh rosemary OR
1 ts Dried rosemary
1/4 ts Ground allspice
Fresh ground black pepper
Salt to taste optional
3/4 c Dry sherry

Heat oil and butter in s soup pot. Add carrots, onions, celery,
parsnip and garlic. Cook, covered, over medium heat for 15 minutes to
wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant
legs and backbone. Simmer, partially covered, for 15 minutes. Add
pheasant breasts and simmer another 15 minutes. Remove legs and
breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary,
allspice, pepper and salt. Stir and simmer, covered, another 20
minutes. While soup simmers, remove skin from pheasant and shred
meat. Remove cover from soup, add shredded pheasant, shhery and
remaining parsley. Serve immediately.

MMMMM

Title: Melt-In-Your-Mouth Cookies
Categories: Cookies
Yield: 144 servings

2 c Margarine
1 c Sugar
5 c All-purpose flour
2 ts Vanilla extract
2 c Pecans; chopped
1/4 ts Salt
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:25
1. In a mixing bowl, cream the margarine (or butter) and sugar; add
flour, vanilla, pecans and salt. Mix well. Roll dough into 1-inch balls
and place on ungreased cookie sheets.
2. Bake in preheated 325-degree oven for 17-20 minutes or until
lightly browned.
3. Cool cookies slightly before rolling them in the confectioner’s
sugar.

Yield: About 12 dozen.

—–

Title: Ozne Haman (Hamantaschen)
Categories: Cookies
Yield: 1 servings

3 1/2 c Flour
1 c Shortening
1 c Grated carrots
1 c Sugar
3 ts Baking powder
1 pn Salt
3 Eggs
Apricots lemon juice
Spices – whatever you’d
-like (nutmeg — cinnamon…
10 oz Dried apricots
20 oz Pineapple in its own juice
-(1 can)
1/2 Lemon
1/2 c Sugar
1 ts Ground cardamom
3 ts Poppy seeds

Recipe by: saal@floyd.ATT.COM (Sam Saal,1A-110,6956,Cap Gemini)
Mix eggs well, add oil and mix well. Add salt and baking powder to to this
mixture. Add the remaining ingredients and knead. Refrigerate for at least
several hours.

Roll out in small circles to make the filled triangles. Bake in a hot oven
(375-400 degrees F).

Apricot Puree index{apricots!apricot puree}

Put apricots in a bowl, cover with water. Soak for a few hours. If the
apricots are sour, add honey or sugar. Add a few drops of lemon juice and
any other spices you’d like. (Cinnamon, nutmeg, clove, etc. Experiment!)

Cook over a low flame until the apricots are soft and the water is thick.
Transfer to a food processor or blender and mash well.

The puree may be refrigerated. It should be spooned onto the dough before
the dough circles are folded into the triangular hamentaschen.

Apricot/Pineapple Filling index{apricots!apricot-pineapple puree}
index{pineapple!apricot-pineapple puree}

Simmer the apricots in the juice from the pineapple and lemon until soft.
Blend everything in blender or food processor until smooth with some
chunks. Let cool and chill before using.

—–

WHITE BEAN CHILI WITH TURKEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Vegetables
Salads Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–chili——-
1 lb Dried white beans
1 tb Vegetable oil
2 c Chopped onions
2 4 oz can diced green chilies
6 Cl Garlic — minced
1 1/2 tb Dried oregano — crushed
1 tb Ground cumin
1 tb Chili powder
7 c Chicken broth
18 oz Fresh or canned tomatillos
-chopped, about 3 1/2 cups
1 c Chopped fresh cilantro
1 1/2 lb Boneless skinless turkey
-breast, cut crosswise
-in half
1 c Chopped green onions
2 tb Fresh lime juice
—–cilantro cream——–
2/3 c Plain yogurt
3 tb Chopped fresh parsley
3 tb Chopped fresh cilantro
——garnish——
Fresh cilantro sprigs
1/2 c Grated cheddar cheese

For chili: The recipe recommends soaking the beans
overnight. Personally, I don’t like to do that. I find
the quick soak method works better. That is, cover
beans with cold water. Bring to a boil and boil for
1-2 min. Turn off heat and let soak for 1 1/2 hours.
Drain beans. Heat vegetable oil in a large heavy
Dutch oven over medium heat. Add chopped onion and
saute 5 minutes. Add diced chilies, minced garlic,
oregano, cumin, and chili powder. Saute for 5 minutes.
Add beans, chicken broth, chopped tomatillos and
cilantro. It’s important that the chicken broth
contain little or no salt. Salt inhibits the softening
of the seed coat of beans. Therefore, if you add salt
too early the beans with never soften up. Add turkey
breast and simmer until just cooked through, about 20
minutes. Transfer turkey to plate. Cover with foil and
refrigerate. Simmer chili until beans are tender,
about 2 1/2 hours. Cut turkey into 1/2 inch pieces.
Add turkey, green onions and lime juice to chili.
Stir. Heat through. Season with salt and pepper.

For cilantro cream: Combine yogurt, parsley, chopped
cilantro in a medium bowl. Ladle chili into bowls.
Top with spoonful of cilantro cream. Sprinkle with
cilantro sprigs and cheese. Can be prepared 1 day
ahead. Cover chili and cilantro cream separately and
refrigerate. Before serving, reheat chili over low
heat. Like most chili, it tastes better the second
day. From Bon Appetit September 1992

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Bread Machine Bagels

Recipe By : The Bread Box Recipe Book
Serving Size : 5 Preparation Time :0:00
Categories : Baking Breads
Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — + 2 tbsp
1 teaspoon lemon juice
3/4 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 cups bread flour
1 3/4 teaspoons active dry yeast
Glaze:
1 whole egg — beaten

Place ingredients in bread machine, use dough setting, when setting completed
remove dough from pan (if not using a bread machine, knead dough for ~5
minutes and let rise in warm place).

Place dough on lightly floured surface. Punch and knead for 5-10 minutes until
smooth. Cut into 5 equal pieces. Fromeach piece form a ball and make a hole in
each using your thumbs. Stretch until smooth and hole is about 1 inch. Place
bagels on greased baking sheet and let rise covered for 10 minutes. Heat oven
to 400F, boil 6 cupos of water in a large saucepan or skilltet. Cook bagels 2
at the time for 3 minutes turining once. Place bagels on greased sheet. Brush
with beaten egg and sprinkle with favorite toppings. Bake at 400F for 20-25
minutes until deep golden brown. Cool on a wire rack.

– – – – – – – – – – – – – – – – – –

Per serving: 279 Calories; 2g Fat (7% calories from fat); 10g Protein; 54g
Carbohydrate; 36mg Cholesterol; 334mg Sodium

CORN BREAD OR MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Corn bread mix (see MM#: 31)
2 Eggs
1 c Milk
4 tb Melted butter (1/2 stick)

Preheat oven to 400 F. Grease or spray with food
release 1 eight inch square pan or 12 muffin cups.

Empty mix into a mixing bowl. In separate bowl beat
liquid ingredients until well mixed, and stir into dry
ingredients until just moistened. Don’t overmix.
Spoon batter into prepared pan or muffin cups. A #12
food dipper (ice cream scoop) works nicely for
muffins, cupcakes, etc.

Bake muffins for 20 min., bread for 25 to 30 min.

Variations: use 1 1/4 cups biscuit mix (MM#: 27) and
1 1/4 cups Cornmeal. Add sugar as desired.

Substitute buttermilk in place of sweet milk + pinch
or 2 of baking soda.

Yield: 1 pan or 12 muffins.

– – – – – – – – – – – – – – – – – –

Pickled Red Onions

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 large red onion — peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano — dried
2 cloves garlic — peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt
and the onions. Bring back to the boil and boil a few seconds, until the onions
have softened slightly and the red color has bled into the white. Drain, and
tur
n the slices into a bowl.
Coarsely grind the peppercorns and cumin, and fold into the onions along with
th
e rest of the ingredients. Add just enough cold water barely to cover the
onions
, and fold all together. Let stand for at least 4 hours — or longer, until
they
take on a beautiful pink color.

– – – – – – – – – – – – – – – – – –

Per serving: 37 Calories; less than one gram Fat (3% calories from fat); 1g
Prot
ein; 9g Carbohydrate; 0mg Cholesterol; 2401mg Sodium

NOTES : Cover and store in the refrigerator, where the onions will keep for a
we
ek or more.

THE BASIC BAGEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water (100 to 115
-deg.F)
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose
-flour (unsifted)
3 qt Water with 1 Tbl sugar
Cornmeal
1 Egg yolk beaten with 1 Tbl
-water

Combine water and yeast in the large bowl of an
electric mixer; let stand 5 minutes. Stir in sugar and
salt; gradually mix in 4 cup of the flour. Beat at
medium speed for 5 minutes. With a spoon, mix in about
1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic,
and no longer sticky, about 15 minutes; add more flour
as needed (dough should be firmer than for most other
yeast breads). Place in a greased bowl, cover, and let
rise in a warm place until almost doubled, about 40
minutes. Knead dough lightly, then divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands, poke
your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a
doughnut, 3 to 3 1/2 inches across. Place shaped
bagels on a lightly floured board, cover lightly, and
let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan;
adjust heat to keep it boiling gently. Lightly grease
baking a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water;
boil about 4 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a
towel, and place on the baking sheet. Brush bagels
with the egg yolk glaze and bake in a 400 deg.F oven
for about 35 to 40 minutes, or until well browned and
crusty. Cool on a rack. Makes 12.

WHOLE WHEAT BAGELS —–+—–+—— Follow basic
recipe, omitting sugar; use 3 Tbl honey instead. In
place of the flour, use 2 cups whole wheat, 1/2 cup
wheat germ, and about 2 3/4 cups all-purpose flour.
Mix in all the whole wheat flour and wheat germ and 1
1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.

PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
sugar; instead use 3 Tbl dark molasses. In place of
the flour use 2 cups each rye and whole wheat and
about 1 3/4 cups all-purpose flour. Add all the rye
and 1 cup each of the whole wheat and all-purpose
before beating dough. Then add remaining 1 cup of
whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.

MORE BAGEL VARIETY —-+—–+——- Try adding 1/2
cup instant toasted onion to the whole wheat or basic
bagels; add it to the yeast mixture along with the
sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
seed or 1/4 tsp coarse salt on each glazed bagel
before baking. Or add 1 Tbl caraway seed to
pumpernickel bagels, then sprinkle each glazed bagel
with 1/2 tsp more caraway seed before baking.

– – – – – – – – – – – – – – – – – –

Title: Minted Tomato Saute
Categories: Diabetic, Sauces, Vegetables
Yield: 4 servings

24 Cherry tomatoes; 1 tb Dried leat mint OR;
1 tb Olive oil; 3 tb Chopped fresh Mint;

Trim stems from tomatoes and rince. In a large, non-stick skillet,
heat oil. Cook tomatoes 3 minutes, stirring. Add mint and stir to
mix Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 0mg; CAR: 4g; PRO: 1g; SOD: 8mg; FAT: 4g;

Souce: Light and Easy Diabetes Cuisine by Betty Marks

MMMMM

Hairball Salad With Saliva Dressing^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large Ripe avocado
2 cups Alfalfa sprouts
5 large To 6 carrots — washed peeled
And grated
Italian dressing
—–TOOLS—–
Paring knife
Spoon
Mixing bowl
Fork
Carrot peeler
Grater
4 Salad bowls

With an adults help, cut avocado in half. Use a spoon to scopp out the pit.

Scoop avocado out of the shell and put in the bowl.
Add sprouts to the avocado meat. Mash with a fork. It is ok to leave some
lumps.
Set the mixture aside.

Divide the grated carrots among the four salad bowls.

Using your clean fingers and a spoon, make walnut size hairballs from the
avocado mixture and arrange them on top of the grated carrots. Pour Italian
“saliva” dressing over hairballs and serve. Serves 4 cat fanciers.

Sicko serving suggestion: Squeezw ribbons of chocolate icing “hairball”
medicine out of a paper cone onto the backs of your guests hands to be licked
off for dessert.

From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

– – – – – – – – – – – – – – – – – –