Title: PAN-SEARED BISON TENDERLOIN
Categories: Meats
Yield: 4 Servings

4 6-7 oz Bison Filets
8 oz Smoked Elk or smoked Ham
-Julienned
4 tb Vegetable Oil
1 tb Chili Powder
12 oz Cooked Linguine
2 oz Morel mushrooms, julienned
2 oz Whole butter
4 oz Heavy cream
Misc baby field vegetables
Marinated in vinaigrette

Mix oil and chili powder together and rub evenly over filets and let
rest for 30 minutes. Heat saucepan and sear filets on all sided,
lower heat and cook, turning often until desired doneness. (Medium
Rare to Medium is recommended. Melt butter in pan and add elk and
moresl. Saute 1 minute. Add linguine and heat, toss until hot. Add
cream and stir until incorporated with pasta. Lightly charbroil
vegetables. Place pasta on hot plate. Place Bison filet in center and
surround with char-broiled vegetables.

MMMMM

Easy Peanut Butter Cookies

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Low Fat
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 2/3 C All-Purpose Flour
1 1/2 Tbsp Cornstarch
1 3/4 Tsp Baking Powder
1/2 Tsp Baking Soda
3/4 C Firmly Packed Brown Sugar
1 Tbsp Vegetable Oil — *Note
1/4 C Sugar
1/4 C Reduced Fat Smooth Peanut Butter
1 1/2 Tbsp Light Corn Syrup
2 1/2 Tsp Vanilla Extract
1/4 C Egg Beaters® 99% Egg Substitute — Or 1 Egg
Vegetable Cooking Spray
3 Tbsp Granulated Sugar

*NOTE: Original recipe used 1 T veg oil

Preheat oven to 375 deg F.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine
brown sugar, oil, 1/4 C granulated sugar, and peanut butter in a large
bowl; beat at medium speed of a mixer until well-blended. Add corn syrup,
vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray and shape dough into 48 (1") balls.
Roll balls in 3 T granulated sugar, and place 2″ apart on baking sheets
coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 deg F for 7 min or until lightly browned. Remove cookies from
pans, and let cool on wire racks.

Yield: 4 dozen (serving size 1 cookie)

These are very, very good… I was quite surprised. Be sure and don’t over
bake them or they become like rocks…nice flavored rocks!!

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 50.2
Fat 0.8g
Carb 9.8g
Fib 0.1g
Pro 0.9g
Sod 35mg
CFF 14.7%

Basic Chicken Marinade

Recipe By : Marinades by Jim Tarantino
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Specialties Garlic! Wonderful Garlic!
Healthy And Hearty Make Ahead
Marinades Bastes Timesavers-30 Minutes Or Les
Outdoor Grilling Roasting Skillet Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup orange juice
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon worcestershire sauce
1/4 cup canola oil
3 cloves garlic — pressed
1/4 cup fresh parsley — chopped
1 teaspoon dried oregano
kosher salt — to taste
black peppercorns — freshly ground

Combine the orange juice, lemon juice, mustard, and worcestershire in a
nonreactive mixing bowl. Whisk in the oil a little at a time. Add the
garlic, parsley, oregano, salt and pepper.

Makes about 1-1/2 cups.

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Serving Ideas : Chicken breasts (3-4 hours), chicken wings (4-6 hours).

NOTES : This combination of citrus, mustard, and herbs, is one of the author’s
favorite year round recipes for chicken breasts. This marinade is perfect for
the grill or the skillet.

CHILI BEAN SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Mexican Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pinto beans
8 c Boiling water
1 t Garlic salt
1 t Onion salt
1/4 ts Thyme
1/4 ts Marjoram
10 1/2 oz Can beef broth
16 oz Can tomatoes
1 pk (1-5/8 oz)chili seasoning mx
1 c Hot water

Rinse, sort and soak beans overnight. drain and empty
them into a large pot; add boiling water, garlic and
onion salts, thyme and marjoram. Cover and simmer
until beans are tender, about 3 hours. (Don’t let
beans boil dry;add hot water as needed.) Spoon out 3
cups of cooked beans to use another day in another
way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend
flavors.

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Title: Texas Triple Dip
Categories: Dips, Mexican
Yield: 12 servings

2 c Pace Picante Sauce
2 c Sour cream

MMMMM————————-GUACAMOLE:——————————
2 lg Avacados, peeled, seeded and
-mashed
4 tb Pace Picante Sauce
2 t Lemon juice
1/2 t Salt

Layer equal amounts of guacamole, dairy sour cream and Pace Picante
Sauce in a clear glass bowl. Serve with tortilla chips or corn chips.

GUACAMOLE: Combine all ingrdients; mix well.

MMMMM

Title: Baked Potatoes, Stuffed
Categories: Diabetic, Vegetables, Side dishes
Yield: 8 sweet ones

8 Potato; 1 1/2 c Salt;
8 tb Oil; 1/8 ts Pepper;
1 1/2 c Sour half and half; 2 tb Chives; snipped

Preheat oven to 450 degrees. Prick skins of potatoes with fork;
lightly oil your hands and rub oil onto the potatoes with fork;
lightly onto the potatoes. Place potatoes oven and bake until done
(about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove
potatoes from oven; cut a think slice from each and hollow out, being
careful to leave shell intact. Mash centers in mixer with sour half
and half, salt, pepper, and chives; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned
(about 1/2 hour) Food Exchange per serving: 1 BREAD/STARCH EXCHANGE +
2 FAT EXCHANGES

Source: Recipes for Diabetics by Billie Little

MMMMM

Title: Fruit Leather
Categories: Desserts
Servings: 4

3 c Sliced Apples, Pears, Etc *
1 pn Salt
1 pn Ground Cinnamon
Juice Of 1/2 Lemon

* Prunes, dried Apricots, or berries
~————————————————————————-
Cook the fruit in enough water to cover, until very soft. Drain. Mix in
other ingredients. Puree in food processor fitted with steel blade, or in
blender. Spread no more than 1/4″ thick on a very well-greased cookie sheet
with edges (grease the edges too.) Leave in the oven set on the lowest temp
(or just the pilot light in gas ovens) for at least 6 hours or overnight.
Cut into 3×4″ pieces and roll up in pieces of wax paper. Store in a sealed
container in the refrigerator or freezer until needed.

MMMMM

Title: Mom’s Cookie Press Shortbread
Categories: Cookies, Peagram, Christmas, Holiday
Yield: 1 servings

Mmmm—————-
——-mm by h
Peagram————
—————-
1 c Brown sugar, sifted
2 c Butter
4 c Flour
1 ts Salt (omit ?)
1/2 c Cornstarch
1/2 c Icing sugar

Directions: Mix well, put in cookie press and put cookies on ungreased
cookie sheet. Bake at 325 approx 20 minutes. Cookies should not brown
too much.

—–

Baked-On-Meringue

Recipe By : “Brown Sugar Recipe Bonanza,” the C and H Sugar Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 egg whites
1/8 teaspoon cream of tartar
1 cup Brown Sugar — packed
1/4 cup walnuts — finely chopped

Beat 2 egg whites until frothy. Add 1/8 teaspoon cream of tartar,
then gradually beat in 1 cup packed C H Golden Brown Sugar. Continue to
beat until stiff. Spread over unbaked cake batter in pan. Sprinkle
with 1/4 cup finely chopped walnuts. Bake with cake as directed.
Enough to cover one 13 x 9-inch cake

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Title: My Favorite Ice Box Cookies
Categories: Desserts Cookies Londontowne
Servings: 1

1 lb Dark brown sugar 1/2 lb Butter
1 ea Egg 1 t Vanilla
2 pk English walnuts,chopped fine 2 c Sifted flour

Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until
well mixed. Add flour. Make into one or two rolls and refrigerate.

When ready to bake, cut in thin slices (size and thickness of half
dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend
to burn easily. Cool 30 seconds before removing from cookie sheet.

Mrs. Henry D. Chaplin

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