Recipes published in ‘Four Star’

Papaya Relish

Recipe

5 Jul

Title: Papaya Relish
Categories: Relish Fruits Vegetables Mexican
Servings: 6

1/2 c Red Onion; Chopped
1/2 c Red Bell Pepper; Chopped
1 ea Red Chile; Small, *
1 T Vegetable Oil
1/4 c Fresh Mint Leaves; Snipped
2 T Lime Juice
1 ea Papaya; **

* Chile should be seeded and finely chopped.
** Papaya should be pared, seeded and cut into 1/2 inch cubes.
————————————————————————–

Cook onion, bell pepper and chile in oil over medium heat, stirring
frequently, until tender. Stir in remaining ingredients. Cover and
refrigerate until chilled, about 2 hours.

Makes 3 cups of relish.

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Filed under: Casseroles, Chicken, Four Star

Cranberry Waldorf Salad

Recipe

24 Apr

CRANBERRY WALDORF SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cranberries — chopped
2 tb Sugar
2 lg Apples — peeled, cored
1 tb Fresh lemon juice
3 Celery ribs — thinly sliced
1/2 c Walnuts — chopped
1/4 c Mayonnaise

Toss the cranberries with the sugar to mix. Sprinkle the chopped apples
with the lemon juice to prevent browning. Mix the cranberries and apples
with the remaining ingredients. Cover and chill several hours before
serving.

Nutritional info per serving: 272 cal; 4.5g pro, 23g carb, 20g fat (63%)

Source: Miami Herald 12/21/95

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Filed under: Casseroles, Four Star, Pork, Potatoes

Baked Fudge Dessert

Recipe

25 Sep

Title: Baked Fudge Dessert
Categories: Desserts
Yield: 6 Servings

1 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1/2 c White sugar
3 tb Cocoa
1/2 c Chopped nuts
1/2 c Milk
1 ts Vanilla
2 tb Melted shortening
—-SAUCE—-
4 tb Cocoa
1/2 c Brown sugar
1 3/4 c Hot water
1 ts Grated orange rind

Sift the first five ingredients together. Add the
nuts. Make a well in the centre and add milk, vanilla
and melted shortening. Stir lightly and pour batter
into a greased casserole. SAUCE: Measure cocoa, brown
sugar, hot water and orange rind into a bowl and beat
well. Pour over batter. Bake for 35 to 40 minutes at
350F. As this dessert bakes, the batter rises through
the rich chocolate sauce. Serve it hot with whipped
cream or vanilla ice cream. Source: Chatelaine Golden
Anniversary ch.

Filed under: Barbecue, Beef, Chicken, Four Star, Pork, Seafood

Meatless Loaf

Recipe

4 Sep

Title: Meatless Loaf
Categories: Rice/grains, Vegetarian
Yield: 6 servings

1 c Cooked brown rice 2 c Crushed peanuts
1 ea Egg 2 c Cottage cheese
2 tb Chopped onions 2 tb Olive oil
1 ts Salt 1/2 ts Pepper

Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes.
From: Theresa Bryant

—–

Filed under: Four Star, Seafood, Side Dish, Vegetables

Maple-Walnut Crunch Corn Muffins

Recipe

22 Mar

MAPLE-WALNUT CRUNCH CORN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Unsalted butter, room
-temperature
3/4 c Plus 3 Tb, pure maple syrup
2/3 c Chopped walnuts
1 1/3 c All-purpose flour
1 tb Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Yellow cornmeal
1 1/3 c Buttermilk
2 lg Eggs
1/4 c Unsalted butter, melted,
-cooled

Beat 1/2 cup butter in small bowl until fluffy.
Gradually add 1/2 cup maple syrup and beat until well
blended. (Maple butter can be prepared 2 days ahead.
Cover and refrigerate. Bring to room temperature
before using.)

Preheat oven to 375 deg F. Line twelve 1/2 cup muffin
cups with muffin papers. Combine walnuts and 3
tablespoons maple syrup in small bowl; set aside.

Sift flour, sugar, baking powder, baking soda and salt
into medium bowl. Mix in cornmeal. In separate bowl
beat buttermilk, eggs, melted butter and remaining 1/4
cup maple syrup to blend. Add egg mixture to dry
ingredients, stirring just to combine. Do not overmix.

Divide batter among prepared cups. Spoon some
maple-walnut topping over each muffin, dividing
evenly. Bake until tester inserted into centres of
muffins comes out clean, about 20 minutes. Remove
muffins from pan and cool 15 minutes. Serve warm with
maple butter. Source: Bon Appetit, Nov/91 Posted by
Linda Davis

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Filed under: Four Star, Soups, Vegetables

Oyster Stew

Recipe

23 Nov

Oyster Stew

Recipe By : Cajun Country Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Gumbos Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup cooking oil
3 Tablespoons margarine
1 Large onion — chopped
1/2 bell pepper — chopped
1 Tablespoon parsley — minced
2 Tablespoons green onion — chopped
2 Cloves garlic — minced
1 Cup hot water
1/2 cup oyster liquid
2 tablespoons Worcestershire sauce
1/4 teaspoon Kitchen Bouquet
1/4 teaspoon hot sauce
1/4 teaspoon white pepper
1/4 teaspoon salt
2 dozen oysters
3 cups rice or noodles — cooked

Lightly brown onion and bell pepper in oil and margarine. Add 1/4 cup water,
cook for 5 minutes. Stir in parsley and green onion. Add hot water, oyster
liquid, Worcestershire sauce, Kitchen Bouquet and hot sauce. Cook over
medium heat for 15 minutes. Stir in oysters and garlic. Season with salt and
pepper. Simmer 15 minutes. Serve over cooked rice or noodles. Festival:
Louisiana Oyster Festival; July 14-16, 1995.

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Filed under: Four Star, Pasta, Vegetables, Vegetarian

Adapt Your Own Recipe

Recipe

3 Oct

Title: Adapt Your Own Recipe
Categories: Diabetic, Info/help
Yield: 1 servings

1 Info/help

REDUCE CHOLESTEROL ~ Use vegetable oil or margarine instead of butter
~ Substitute 2 egg whites for 1 egg, or use egg substitute ~ Use more
vegetables and grains and less meat in recipe ~ Use soy-based product
to replace part of meat eg. tofu ~ Use nonfat milk products instead
of whole milk

REDUCE FAT CONTENT ~ Use reduced calorie mayonnaise and salad
dressing ~ Blend cottage cheese or yogurt with milk for sour cream
topping ~ Replace regular whipping cream with low-cal topping or
yogurt ~ Remove visible fat from meat and skin from poultry before
cooking ~ Decrease oil in marinades and salad dressing; increase
vinegar, water and seasonings ~ Use foods canned in their own juice
or water ~ De-fat meat drippings by refrigerating and skimming fat
off the top ~ Decrease the amount of fat used in baked goods by 1/3
to 1/2 and increase fluids called for to reach desired consistency. ~
Cheese that is finely grated or thinly sliced goes further ~ Pour
some of the fat off the top of “natural” peanut butters

REDUCE SODIUM CONTENT ~ Use low-salt or no-salt-added products ~
Increase your use of herbs and spices in place of salt in recipes ~
Use fresh foods whenever possible in place of canned or processed
(soup mixes, cured meats etc) or rinse canned foods (tuna) with water
~ Do not add salt to water when cooking pasta or other foods

REDUCE SUGAR CONTENT ~ Decrease the amount of sugar called for in
traditional recipes by at least 1/3; substitute fruit juices, nectars
or pureed fruits. ~ Use fruit canned in water or fruit juice ~ Use
non caloric sweeteners if needed to increase the sweetness of a
recipe without added calories. (Most baked desserts require at least
3/4 tsp. sugar per serving to achieve a desirable flavor.)

Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics c.
1990.

MMMMM

Filed under: Four Star, Ice Cream, Sugar Free

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House Of Munch

Recipes published in ‘Four Star’

Papaya Relish

Cranberry Waldorf Salad

Baked Fudge Dessert

Meatless Loaf

Maple-Walnut Crunch Corn Muffins

Oyster Stew

Adapt Your Own Recipe

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