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.

Chocolate Truffles

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c. whipping cream
3 tbsp. butter
1 tbsp. sugar
6 oz. semisweet chocolate
2 tbsp. desired liquor
Cornstarch

Combine and cream butter and sugar over low heat until very hot.
Remove and stir in chocolate until melted and blended. Add liquor,
may divide mixture and use different kinds. Chill 1 hour or until
cool, stirring often. Drop by teaspoon onto waxed paper lined
tray. Chill 30 minutes. Roll in cornstarch, brush off excess.
Coat with melted chocolate chips and wax (dipping chocolate).

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Lime Pickles

Recipe By : Eric Larsen
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Limes
1/4 Cup Coarse Sea Salt
1 Tbs Fenugreek Seeds
1 Tbs Mustard Seeds
2 Tbs Chile Powder
1 Tbs Ground Turmeric
1 Cup Vegetable Oil
Cilantro — for garnish

1. Cut each lime lengthwise into 8 slim wedges- place in a large bowl
– sprinkle with salt and set aside.

2. Put fenugreek and mustard into a skillet and dry-roast over medium
heat about 1 to 2 minutes, until they begin to pop. Put into a mortar
and grind to a fine powder with a pestle.

3. Add chili and turmeric and mix well. Sprinkle the spice mixture
over the limes and stir gently. Pour the oil over the limes and cover
with a dry cloth.

4. Leave the bowl in a sunny place 10 to 12 days, until the limes have
softened. Pack in jars , seal them, and store in a cool, dark place.

I found this recipe in ‘The Hot and Spicy Cookbook’ by Crescent Books.

I have yet to try these out, but the sound interesting.

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Title: Cream of Asparagus
Categories: Vegetables, Soups/stews
Yield: 9 servings

1 1/2 lb Fresh asparagus 4 c Hot milk
1 1/2 c Chopped onion 1/2 ts To 1 t dill weed (to taste)
6 tb Butter + salt 1 ts Salt
6 tb All-purpose flour 1/2 ts White pepper
2 c Water or stock 2 tb Tamari soy sauce

Break off and discard tough asparagus bottoms. Break off tips; set
aside. Coarsely chop stalks; cook in skillet with onion in butter,
salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle
with flour. Continue to stir over lowest possible heat 5 to 8 minutes.
Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes
stirring frequently, until thickened. Cool slightly. In blender, puree
sauce bit-by-bit with milk until thoroughly smooth. Return puree to
3-quart pan- preferably a double boiler. Add dill, salt, pepper and
tamari. Heat gently but don’t boil. As it heats, cook asparagus tips in
boiling water until tender, but still very green, about 2 minutes; drain.
Add whole to soup.

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Title: Carrot Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 28 servings

3 lg Eggs; Dry sugar sub. equal to 1/4
1 c Sugar;(mmmm) Cup sugar (optional)
1/2 c Vegetable oil; 2 ts Baking soda;
1 c Pureed carrots; 1/2 ts Salt;
1 ts Vanilla; 1/2 c Raisins;
2 c All-purpose flour; 1/2 c Walnuts;

Place eggs, sugar, oil, carrots and vanilla in a mixer bowl and mix at
medium speed until creamy. Stir flour, dry sugar substitute, baking
soda, salt, cinnamon, raisins and nuts together to blend well, and
add to creamy mixture. Mix at medium speed until creamy again.
Spread batter evenly in an 11″ by 15″ jelly roll pan that has been
sprayed with pan spray or greased with margarine. Bake at 350
degrees for 25 to 30 minutes, or until bars are firm in the center.
Remove to a wire rack and cool to room temperature. Cut four by
seven.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 17g; PRO: 2g; FAT: 5g; CAL: 135
Low-sodium diets: Omit salt. Use salt-free carrot puree.

Source: Desserts for Diabetic by Mabel Cavaiani,R.D.

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Herb Dip

Recipe By : R. Winters
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups nonfat sour cream
OR drained nonfat yogurt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
dash salt

Combine all the ingredients and mix well. Cover and chill for several hours
or overnight. Stir before serving. Makes about 2 cups.

This is even better made with fresh herbs.

per 1/4 cup serving:
61 Kcal 0.8g fat (0g sat fat) 13% CFF 80mg Na
(2.1g PRO/0.8g FAT/10.3g CHO)

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NOTES : If 2 cups drained yogurt are used (drained from 4 cups), 1/4 cup
serving would have 50 Kcal, 0.2g fat, 58mg Na.

Huevos Habaneros (Eggs Havana Style)

Recipe By : Mary Urrutia’s “Memories of a Cuban Kitchen”
Serving Size : 4 Preparation Time :0:00
Categories : Cuban Eggs
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SAUCE—–
1/4 cup pure Spanish olive oil
1 small onion — finely chopped
1 small green bell pepper — finely chopped
2 cloves garlic — finely chopped
1 cup tomatoes, canned — drained and chopped
or prepared tomato sauce
1/2 cup pimiento — drained
— finely chopped
2 tablespoons dry sherry
salt — to taste
fresh ground black pepper — to taste
—–EGGS—–
8 large eggs
4 tablespoons butter — salted
salt — to taste
fresh ground black pepper — to taste
1 tablespoon chopped parsley — finely chopped
— for garnish

Preheat oven to 350 degrees. In a medium-size skillet over low heat, heat the
oil until it is fragrant, then cook the onion, bell pepper, and garlic,
stirring, until tender, 8 to 10 minutes. Add the tomatoes, pimientos, and
sherrty, cook until thickened, 15 minutes, and season with salt and pepper.

Lightly oil 4 ramekins or au gratin dishes and divide th sauce among them.
For each dish, break two eggs into a saucer, slide them on top of the tomato
mixture, and drizzle with 1 tablespoon melted butter.

Bake until the whites are set and the yolks are still soft, 10 to 12 minutes.
Sprinkle with salt, pepper, and parsley, and serve immediately from the baking
dishes. (Place each on a serving plate, to protect the table).

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NOTES : “For a spectacular bruch dish for a crows, bake single eggs in
nonstick muffin tins, carefully invert the hot molded eggs onto a serving
platter, and spoon the sauce over them.”

Nutr. Assoc. : 0 986 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Vegetarian Cassoulet

Recipe By : Sun-Sentinel (2-8-96)
Serving Size : 4 Preparation Time :0:00
Categories : Beans Casseroles
Stews Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Oz Dried Mushrooms, Shitake Or Other Type
1 Lb White Mushrooms
2 1/2 Tbsp Olive Oil
3 Lg Cloves Garlic — chopped
1 Lb Ripe Tomatoes, Peeled Seeded, Diced
Or
1 Can (14 1/2-Oz.) Diced Tomatoes — drained
2 Tbsp Water
1 tsp Dried Thyme — crumbled
2 tbsp Fresh Basil — chopped
1 pkg (10-Oz.) Frozen Baby Onions
Salt And Pepper — to taste
2 can (15 -Oz.) Great Northern Beans — drained
Or Other White Bean
1/4 C Unseasoned Dried Bread Crumbs

Place the dried mushrooms in a bowl and pour in enough boiling water to
cover. Push any floating mushrooms to the bottom. Allow to soak for 5
minutes. Remove the mushrooms from the water and cut into small pieces.
Discard the stems. The white mushrooms should be halved.
Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over medium
heat. Stir in the garlic and saute for 10 seconds. Then add the tomatoes and
cook 1 minute over high heat. Add 2 tablespoons water, the dried mushrooms
that soaked and the herbs. Stir and bring to a slow boil.
Add the baby onions, white mushrooms and season with salt and pepper. Stir
the mixture and return to a boil. Cover and simmer, stirring occasionally,
about 10 minutes or until mushrooms are tender.
Gently mix in the beans and heat through on low heat. Taste and adjust the
seasonings.
Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle
with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil
about 1 minute or until the crumbs brown.
WATCH CAREFULLY SO THIS DOES NOT BURN.

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Cabbage Soup with Paprika, Kielbasa and Raisins

Recipe By :TASTE SHOW #TS4615
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 slices bacon, — diced
1 onion, — halved and thinly sliced
4 garlic cloves, — minced
3 pounds cabbage, cored, cut into — 1-inch-wide strips
1/2 teaspoon sweet paprika
8 cups chicken or pork stock
1 28-ounce can whole, peeled tomatoes
1 cup raisins
1 1/2 pounds kielbasa, cut in — 1/3-inch slices
Chopped parsley, for garnish

In a heavy-bottomed soup pot heat bacon over medium heat. Saute 5 minutes,
or until most of fat is rendered. Add onions and garlic; sautJ 5 minutes
until onion is tender. Add cabbage and paprika, stirring to mix well, and
sautJ 5 minutes. Add stock and bring to a boil, stirring. Using your hand,
squeeze most of juice from tomatoes, cut into coarse chunks and add to pot.
When mixture comes to a boil, lower heat to simmering and cook 15 minutes.
Add raisins and cook 10 minutes more. Add kielbasa and simmer just until
sausage slices are warm, about 3 minutes. Divide soup among 4 soup bowls
and sprinkle with parsley.

Yield: 4 servings

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Title: LATIGO CHILI
Categories: Chili, Tex-mex, Meats, Ethnic
Yield: 20 servings

5 lb Beef brisket, coarse ground
5 lb Venison, fatless coarse
-ground
2 lb Pork, lean coarse ground
3 c Tomato sauce
1 c Tomato paste
3 ea Onions chopped coarsely
6 ea Garlic cloves minced
5 tb Cumin freshly ground
2 tb Salt
2 tb Tabasco sauce
24 oz Budweiser Beer
3 oz Tequila
4 ea Anchos chili peppers dried
– minced
3 tb Cayenne pepper flakes
3 c Stewed Tomatos chopped
– coarsely
8 ea Green Chili peppers chopped
– coarsely
1 tb All-Spice
5 tb Peanut or Corn oil
3 tb Honey
1 tb Cider vinegar

Put meat, onions, garlic, and peppers into a large
cast iron pot after first heating the oil. Sautee the
meat and the veggies until the meat is browned. Add
the beer tequila, bring to a boil. Add salt, pepper,
vinegar, 3 T of the Cumin, the All-Spice, tomatos,
tomato sauce, and the Cayenne pepper flakes. Cook on
Simmer for 1 hour. Add 1 T of the cumin, the Tabasco
sauce, tomato paste, and the honey. Simmer for 1 more
hour then add the remainig cumin. Turn heat up to Med.
High and cook for 10 minutes, stirring frequently.
Serve hot or refrigerate and re-heat the next day.

Origin: Mike Halloran, Late Chili Cook-Off Afficianado
Cook, RIP-1994

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