CROCKPOT FRANKFURTER NOODLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese/Eggs Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Frankfurters, cut 1″ slices
10 3/4 oz Can condensed tomato soup
2 c Milk or water
1 t Prepared mustard
1/2 c Chopped onion
1/4 c Green peppers
1/8 ts Black pepper
8 oz Noodles, cooked
1 c Shredded Cheddar cheese

Put all ingredients, except cheese and noodles into cooker, stir, and
blend. Cover and cook on low 6 to 8 hours or hight 3 hours, stirring
occassionally. Stir in noodles and cheese during last hour of
cooking.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

Title: SESAME VINEGARY
Categories: Chinese, S.dressing
Yield: 4 servings

3 tb Sesame seeds; roasted
3 tb Rice vinegar
1 pn Sugar
1 ea Sesame oil
1 pn Ginger; fresh

Here’s my fave: Top with Bonito flakes OR Shredded roasted seaweed OR
Sesame vinegarette: FROM:
CHRISTOPHER NEILL (CTCH95C)

MMMMM

Minestrone

Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :1:40
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb zucchini
1/2 cup olive oil
2 onions — thinly sliced
1 cup carrots — diced
1 cup celery — diced
1 cup green beans — sliced
3 cups Chinese cabbage — thinly shredded
1 1/2 cups white beans
8 cups homemade beef broth
4 peeled and seeded tomatoes — chopped
salt and freshly ground pepper
1 teaspoon oregano
1 cup very small pasta shells

Soak and cook beans.
Wash zucchini well, trim ends and dice.
Cook onion in oil until wilted and pale gold. Add carrots and cook 3
minutes, stirring once or twice. Add celery and cook 3 minutes stirring
occasionally.
Add green beans, cook 3 minutes. Add zucchini and stir all occasionally
after a few minutes. Add cabbage and cook another 6 minutes. Add tomatoes,
cook 5 minutes. Pour broth, salt and pepper.
Cover and simmer 2 to 2 1/2 hours.
Add the drained white beans and cook 15 minutes.
Finally add the pasta and cook 20 to 30 minutes until pasta is done and you
have a thick soup.

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Serving Ideas : Serve with parmesan cheese.

NOTES : Adapted from “ Essentials of Classic Italian Cooking” by Marcella
Hazan.

BREAKFAST SAUSAGE – LOW CHOLESTEROL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Meats
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb GROUND TURKEY
1/2 ts SALT
1/2 ts PEPPER
1/2 ts PAPRIKA
1 t GROUND SAGE
1 x SMALL ONION CHOPPED
1/4 c BREAD CRUMBS
1 tb OIL

MIX ALL INGREDIENTS WELL. CHILL OVERNIGHT. FRY SLOWLY
IN A LITTLE OIL UNTIL BROWN ON BOTH SIDES.

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Amish Friendship Bread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
2/3 cup Oil
2 cups Flour
1 cup Sugar
1 1/4 teaspoons Baking powder
1 1/2 teaspoons Cinnamon
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 cup Chopped nuts or raisins
-optional
Starter Batter

To starter batter, add remaining ingredients. Pour into well greased and
sugared loaf pans. Bake at 350 degrees 50 to 55 minutes. Check after 45
minutes. (Can be put in 3 small loaf pans.)
STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk
Day 1: Pour starter into plastic container. Cover loosely. Do not refrigerate.

Day 2, 3, 4: Stir.

Day 5: Add 1 cup EACH: flour, sugar, milk. Stir.

Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out and
divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and following recipe to
each of two friends. This is Day 1 for them. All batters must be mixed and
stored in plastic bowls.

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Acorn Squash And Apple Soup

Recipe By : Richard Sax and Marie Simmons in “Bon Appetit”
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Med Acorn Squash — 1 lb each
3 C Chicken Stock — degreased
2 Green Apples — tart
1/2 C Onion — chopped
1 C Apple Juice — unsweetened
2 Tsp Fresh Ginger Root — grated
1/2 Tsp Salt
1 Tbsp Fresh lemon juice
Freshly ground white pepper
Plain non- or low-fat yogurt
Snipped fresh chives
OR shredded fresh basil

Notes: * Squash should be halved and seeded. Unsalted canned chicken
** broth may be used instead of stock. *** Green apples should be
** cored, peeled and chopped (about 2 cups) Place squash
cut side down on rack set over gently simmering water in saucepan.
Cover and s team until tender, about 10 minutes. Cool squash
slightly. Scoop pulp from shel ls. Combine 1/4 cup chicken stock,
apples and onion in heavy medium saucepan. Cover and cook over low
heat 10 minutes. Add squash pulp, remaining chicken sto ck, apple
juice, ginger and salt. Cover and simmer until ingredients are very t
ender, about 20 minutes. Puree soup in batches in processor or
blender. Strain through sieve into clean saucepan, pressing puree
with back of spoon. Reheat soup gently. Add lemon juice. Season
with salt and generous amount of pepper. Ladle into bo wls. Garnish
with yogurt and chives.

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Title: Mashed Potatoes (Low Fat)
Categories: Vegetables, Low fat, S.powter, Diabetic
Yield: 4 servings

8 md Russet potatoes
1/4 c Non fat milk
1/2 c Non fat sour cream
1/8 c Parsley
1 ts Onion powder
1/2 ts Garlic powder
Salt and pepper to taste

Boil potatoes until soft, drain, cube and mash in a large bowl. Add
all ingredients and mash together until well mixed. 1 % Fat

From: The Susan Powter Show – Jan 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson

MMMMM

Achot (Garlicky Farmer’s Cheese with Walnuts)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Armenia Appetizers
Upload

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cheese — farmer
3 tablespoons Walnuts — chopped fine
1/4 cup Yogurt — low-fat
1 tablespoon Dill — chopped fine
1 tablespoon Parsley — chopped fine
1 Garlic clove — minced
1/8 teaspoon Salt
Lettuce — boston
1/4 cup Walnuts — chopped coarsely
Pita — toasted triangles

Process the farmer’s cheese, finely chopped walnuts, and yogurt in a food
proces sor until smooth.

Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape into
a ball, cover, and refrigerate for 4 hours.

Line a small serving platter with several lettuce leaves and carefully
transfer the cheese ball to the platter. Press the coarsely chopped walnuts
into the ball so they more or less cover it. Serve with the toasted pita
triangles.

[ Per serving (excluding pita triangles): 130 calories, 7 g. protein, 2.7 g.
ca rbohydrates, 10 g. fat, 15.8 mg. cholesterol, 279 mg. sodium. Calories from
fat:
66% ] MM and upload by DonW1948@aol.com / PTTRC

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Date: Thu, 23 Dec 93 16:30:39 CST
From: Lu Bozinovich

Pineapple Honey Mustard Eggroll (won ton/dim sum?)

pineapple, bite sized pieces cut from a fresh pineapple (lots of work!)
hot honey mustard
won ton wrappers

Take a won ton wrapper, spread center with a bit of hot honey mustard
(I wonder if you can make “honey” mustard with brown rice syrup?), and
plunk one piece of pineapple in the center. Wrap and pinch ends. Test
by tasting — too hot, then reduce the honey mustard, etc.. When you
have finished wrapping several of these, place them in a steaming tray
or in the Black and Decker rice steamer, for about 5 minutes. Serve
with more hot sauce on the side! You may also boil them, in a darker
liquid, like apple cider, for <5 minutes, to give them a different look.

If There’s Any Left, I’ll Be Surprised

Recipe By : SJ1MAINS%A1.SPEEDY.mrouter@shawnee.edu
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups flour
2 sticks margarine
1 cup chopped nuts
16 oz Cool Whip
8 oz cream cheese
3/4 cup sugar
1 teaspoon vanilla
1 lg box instant Chocolate pudding

Mix together flour, margarine and nuts. Press into a long cake pan
and bake at 375’F for 30 minutes. Cool. Mix 1 container Cool Whip,
cream cheese, sugar and vanilla until smooth and creamy. Spread
over crust and refrigerate until cooled. Spread prepared chocolate
pudding over pie. Cover with 1 container Cool Whip. Chill.

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