Title: Royal Icing
Categories: Misc
Servings: 1

1 lb Confectioner’s sugar 1/8 ts Cream of tartar
3 Egg whites, room temp.

Sift the entire pound of sugar to remove all the lumps.
Place egg whites in mixing bowl and add sugar and cream of tartar to
whites while stirring.
When all the sugar is incorporated, using an electric mixer, beat until
thick and very white. Mixture will hold a peak.
This should take 5-7 minutes.
When finished, cover icing tightly with a damp cloth or plastic wrap as it
dries very quickly and will form a crust.
To tint icing, use a small amount of color at a time.
Paste food colors will not change the consistency as liquid colors will.
For a quarter cup of icing, dip the tip of a toothpick into the color,
then into the icing. Stir well.
If you desire more color, dip again. Proceed gradually.
For strong colors like red, royal blue and dark purple, you will need 1/8
teaspoon to 1/4 cup icing.

Note: If you plan to make several colors, a muffin tin makes a handy
palette.

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>From GINGERBREAD: Things to Make and Bake by Teresa Layman and Barbara
Morgenroth. Published by Harry Abrams, ISBN 0-8109-3367-5.

CATHE’S POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Potato
2 c Water
1 t Garlic, minced
1/2 ts Garlic salt
1 t Black pepper, coarse
2 tb Butter
1/2 c Half-and-half
1 1/2 tb Paprika (or more)
dr Tabasco sauce

Cut potato into chunks and boil in water until quite
done, a little over-done. You should end up with
about a cup of water in the pot. Mash potato chunks
in pot with water; will be a juicy, mushy mixture.

Stir in spices, butter and half-and-half; mix well.
Add paprika a teaspoon or so at at time (to taste)
until mixture thickens. Stir in Tabasco sauce and
serve.

Cathe’s notes:

* Varies a lot from time to time; might need to
experiment.

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Sourdough Drop Cookies

Recipe By : Marie Lundstrom, Cambridge WI
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup sourdough starter
1/2 cup butter — softened
3/4 cup brown sugar — or honey
1 egg — beaten
1/2 teaspoon baking soda
2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla
1/2 cup raisins — or cut up prunes
1/4 cup chopped nuts

Cream butter and sugar; add egg. Dissolve soda in sourdough. Sift dry ingredi
ents together and add alternately with sourdough to the creamed mixture. Add v
anilla, raisins and nuts. Drop by teaspoons on greased cookie sheet. Bake at
375° for 8 to 10 minutes.

For entire recipe: Protein 52.7 grams; Calories 3035

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Title: Homemade Mincemeat
Categories: Diabetic, Fruits, Vegetables
Yield: 36 servings

6 Green tomatoes, chopped 1/2 ts Allspice
6 Tart apples, chopped 1/2 ts Ground ginger
1 c Currants 1/4 c Vinegar
1 c Raisins 1 tb Grated orange peel
3 ts Ground cinnamon 1/2 c Unsweetened orange juice
1 ts Ground cloves

Combine all ingredients in a large, heavy pot. Simmer until thick.
Makes about 3 quarts. Freeze mincemeat in one-cup portions.

1/3 cup serving = 44 calories, 1 Fruit Vegetable choice .6 grams
protein, .2 grams fat, 11.3 grams carbohydrate, 1 gram fiber Cookies
Naturally by Shirley Hartung, Kitchener, Ontario 1989

MMMMM

HERMAN WHEAT’N’HONEY STARTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Honey — or brown sugar
1/3 c Warm water
2 tb Yeast
2 c Milk
1 c Whole wheat flour
1 c White flour — or unbleached
1 tb Ginger
1/2 c Whole wheat flour
1/2 c White flour — or unbleached
1/4 c Honey — or brown sugar 1/4 t

Stir well. Keep in refrigerator. Sprinkle ginger and 1 T. honey or
brown sugar over warm water. Sprinkle yeast over this and stir. Let
stand in warm place to double in size, about 10 minutes. Mix milk,
rest of honey or brown sugar, flours yeast mixture in a glass
container, about the size of a gallon Pyrex jar. Stir, using only a
wooden spoon, since metal objects will retard Herman’s growth. Leave
the cover on loosely or place a glass plate over the top of the
container so Herman can breathe. Herman doubles, even triples at time
of vigorous rising. Place Herman in a warm place overnight. Next day
refrigerate, loosely covered, and stir each day. This is very
important with Wheat’n’Honey Herman Starter as more gases form in the
container and are released during stirring. Formation of this gas may
cause the starter to appear darker on top before stirring each day,
but this is OK. On the 5th day measure out 1 c. Herman for baking and
another cup to give to a friend, if you wish, then feed the Herman
you have left, thusly: SEE ABOVE From day 5 on you may bake with
Herman any day you wish, always making sure you have one full cup
left for feeding. Feed Herman every five days. If you have a lot
left, feed him only 1 T. honey or brown sugar. If you have one cup or
a little more left, add the same ingredients as you did on the 5th
day.

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Title: Basil Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

6 md Carrots; 1 tb Margarine; melted
1 tb Butter; melted 1/4 ts Salt;
-=OR=- 1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until tender, about
10 to 15 minutes; drain. Combine remain ingredients, toss with
carrots. Food Exchanges per serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s Cookbook by WHOM

MMMMM

CARIBBEAN PEPPER OIL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Shallot, minced
1 Scallion, incl. green top,
-minced
1 Clove garlic, minced
3 Chives, minced
1 Sprig fresh thyme, minced
1 Sprig parsley, minced
1 Scotch Bonnet-type chile,
-seeded and coarsely chopped
2 Bird peppers
1 3/4 c Extra-virgin olive oil

Makes two cups. Mix all of the ingredients together
and pour them into a bottle. Stopper the bottle and
allow it to stand in a dark place for a week. Use
sparingly. This oil has a fiery tang that makes it
perfect for marinades and grilled meat, or even salad
dressing.

USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT
YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY
AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS
MEMBRANES IF IT TOUCHES THEM…

From: SKY JUICE AND FLYING FISH – TRADITIONAL
CARIBBEAN COOKING by Jessica B. Harris, Simon
Schuster, New York. 1991. Posted by: Karin Brewer,
Cooking Echo, 9/92

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Arizona Chuck Wagon Beans

Recipe By : Debbie Holland
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Chuck steak — cubed
1 lb Dried navy or pinto beans
1 1/2 tsp Salt
6 c Water
1/2 tsp Oregano — crumbled
1/4 lb Salt pork — diced
1/4 tsp Red pepper
1 lg Onion — chopped
1/4 tsp Ground cumin
10 ml Garlic — minced
8 oz Tomato sauce
1 lg Green pepper — chopped

1. Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from heat and
let stand 1 hour then pour into slow cooker. 2. Brown salt pork in a large
skillet; remove with a slowtted spoon to cooker; saute onion, garlic and
green pepper in pan drippings; remove with slotted spoon to cooker. Brown
beef, a few pieces at a time in pan drippings; remove to cooker with
slotted spoon; stir in salt, oregano, red pepper, cumin and tomato sauce.
Add more water, if necessary to bring liquid level above beans. 3. Cook on
low for 10 hours or on hig for 6 hours, or until beans are tender.
Source:Family Circle, CASSEROLE COOKERY
RECIPE CLUB SEPTEMBER 1994, CASSEROLES AND ONE POTMEALS

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