Raspberry-Cranberry Soup

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c fresh or frozen cranberries
2 c apple juice
1 c fresh or frozen unsweetened raspberries —
thawed
1 c sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
2 c half and half — divided
1 tbsp cornstarch
whippping cream, additional raspberries —
optional

In a 3-qt. saucepan, bring cranberries and apple juice to a boil.
Reduce heat and simmer, uncovered, for 10 minutes. Press through a
sieve; return to the pan. Also press the raspberries through the sieve;
discard skins and seeds. Add to cranberry mixture; bring to a boil.
Add sugar, lemon juice and cinnamon; remove from the heat. Cool 4
minutes. Stir 1 cup into 1 1/2 cups half and half. Return all to pan;
bring to a gentle boil. Mix cornstarch with remaining half and half;
stir into soup. Cook and stir for 2 minutes. Serve hot or chilled.
Garnish with whipped cream and raspberries, if desired.

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Title: Liquid Saffron
Categories: Saffron, Liquids
Yield: 6 servings

60 Saffron threads
1 ds Sugar (tiny dashes)
1/4 c Warm water

Sarron must be dry. If in doubt, warm in over a few minutes. Put
saffron and sugar grains in mortar and crush to powder. Add water to
mortar, rinse around thoroughly and pour into cup.

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SPICY SAUSAGE AND BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Fully cooked Polish sausage,
-cut into 1/2″ pieces
2 ts Chili powder or adjust to
-taste
1/2 ts Oregano leaves
1/4 ts Salt
2 1/2 c Water
16 oz Can stewed tomatoes
1/2 c Uncooked elbow macaroni
15 oz Can kidney beans, drained

In large saucepan, combine sausage, seasonings, and
tomatoes. Bring to a boil. Stir in macaroni. Reduce
heat to medium. Cook for 8 to 10 minutes or until
macaroni is tender. Stir in beans; cook for an
additional 1 minute or until thoroughly heated.

Makes 4 (1 1/4 cup) servings.

Posted by Susan Barrington. Courtesy of Fred Peters.

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Title: FRENCH MEATBALL SOUP
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings

2 tb Rice;
2 oz Ground Beef round;
1 tb Egg; (raw beaten)
1 tb Onion; grated
1 ds Each garlic, parsley, nutmeg
2 tb Dry red wine;
1 1/4 c Beef broth;
Salt and pepper to taste;

Add rice to 1 c. water. Boil 5 minutes; drain well.
Blend rice, ground round, egg, onion, garlic, parsley,
and nutmeg; form into small meatballs. Add wine to
broth; bring to boil. Drop meatballs into hot broth,
one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add
rice to 1 c. salted water. Bring to a boil. Hold 5
minutes; drain well. Combine meatball ingredients as
above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil
again. Hold 10 minutes. Add salt and pepper. Food
Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD
EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours by Nancy O’Brion and

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Title: Apricot Bites
Categories: Cookies, Fruits
Yield: 16 servings

3/4 c Dried apricots
1 c Water
1/2 c Margarine
1/4 c Sugar
1 1/3 c All-purpose flour
1/2 ts Baking powder
1 c Packed brown sugar
2 Large eggs
1 ts Vanilla extract

Recipe by: Jo Anne Merrill
Preparation Time: 1:20
* Grease an 8-inch square baking dish with margarine.

1. Place apricots and 1 cup water into a saucepan. Bring to a boil,
reduce heat and simmer 10-15 minutes until apricots are tender. Drain and
let cool.
2. Fit steel knife blade into the work bowl of a food processor. Into
the work bowl combine margarine, granulated sugar and 1 cup flour. Process
until smooth. Spread into the bottom of the prepared baking dish. Bake 25
minutes at 350 degrees.
3. With steel knife still attached, process drained apricots until
chopped into 1/4-inch pieces. Add 1/3 cup flour, baking powder, brown
sugar, eggs and vanilla. Process until mixed well, about 6-8 seconds.
4. Remove crust from oven, spread apricot mixture evenly over baked
crust and return to oven for 30 minutes longer.
5. Let cool, then cut into 2-inch squares.

Yield: 16 two-inch squares.

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Chicken, Cuban Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 each Cut up chicken (3 1/2 lbs)
1 each Freshly ground peppr to tast
1 tablespoon Olive oil
1/2 cup Onion — chopped
1/2 cup Green pepper — chopped
1 each Jalapeno ppr.,chop — rem.seed
1 each Garlic, large clove — minced
1 teaspoon Cumin — ground
1 each Tomato (med) peeled/chopped
1 tablespoon Lemon juice
1 can Black Beans (15 oz)

Sprinkle chicken with freshly ground pepper to taste. In a 12 inch skillet,
saute chicken in olive oil about three minutes on each side; remove from pan.
To pan drippings, add onion, green pepper, jalapeno pepper and garlic.

Cook two minutes, or until onions are softened. Stir in cumin, tomatoes,
lemon juice and black beans. Return chicken to pan; cover and simmer 20
minutes. Remove lid and continue to cook until chicken is done and juices run
clear, about 10 minutes. Serve with rice. Preparation time: 10 minutes.
Cooking time – 40 minutes.

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Title: Mexican Octopus Salad
Categories: None
Yield: 1 servings

2 lb Octopus, cleaned, cooked;
Cut in 1″ pieces or smaller
1 sm Red bell pepper, seeded
-sliced in bite sized strips
3/4 c Corn, kernel
9 oz Kidney beans; drained
Romaine lettuce leaves
Salt/pepper

MMMMM———————–CHILE DRESSING—————————-
1/2 c Oil
1/3 c Lemon juice
1 1/2 ts Dry oregano
1 1/2 ts Ground cumin
1 Chile serrano;
-seeded minced

Cook octopus in boiling water until opaque (not too long, probably
less than 1 min.). Drain, rinse in cold water and pat dry. (Remove
skin if desired). Cut to size.

Prepare Chile Dressing:

Mix salad oil, lemon juice, dry oregano and ground cumin and one or
two jalapeno or serrano chiles, seeded and minced.

Mix octopus, dressing, bell peppers, corn and beans. Top lettuce with
salad mixture, season with salt and pepper to taste.

found on rec.food.recipes Stephanie da Silva (arielle@taronga.com),
moderator

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Double Apple Salad

Recipe By : Oct/Nov ’96
Serving Size : 10 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Golden delicious apple — diced
1 lg Red delicious apple — diced
1 ts lemon juice
1 20 oz can pineapple chunks — drained
1 c miniature marshmallows
2/3 c flaked coconut
1/2 c chopped walnuts
1/4 c raisins
1/4 c mayonnaise
2 tbsp thinly sliced celery

In a bowl, toss apples with lemon juice. Add remaining ingredients and
mix well. Cover and chill for at least 1 hour.

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Best of the West Cookies

Recipe By : Alaska Sightseeing/Cruise west
Serving Size : 8 Preparation Time :0:30
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup oil
1 cup rolled oats
1 cup corn flakes — crushed
1/2 cup coconut — shredded
1/2 cup pecans — chopped
3 1/2 cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

Preheat oven 325 degrees. Cream together butter and sugars until light and
fluffy. Add egg, mixing well, then salad oil, mixing well. Add oats, cornflake,
coconut, and nuts, stirring well. Then add flour, soda, and salt. Place
parchment paper on sheet pan, scoop cookies to be size of walnuts, place on
pan. Flatten with a fork dipped in water. Bake for 12 minutes, or until lightly
golden brown.
Allow to cool for a few minutes before removing from pan. Make 4 dozen cookies.

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Title: Haystacks
Categories: Cookies, Crisco.035, Nobake, Peanuts
Yield: 36 cookies

1/4 c Butter Flavor Crisco
1/2 c Peanut butter, creamy style
1 pk Butterscotch chips ( 12 oz )
6 c Corn flakes
2/3 c Chocolate chips, semi-sweet
– miniatures
Peanuts, chopped -=OR=-
Chocolate jimmies* ( opt )

Preparation Time: 15 Minutes Bake Time: No Bake

* I have no idea what Chocolate jimmies are! { DK }

1. Melt Butter Flavor Crisco, peanut butter and butterscotch chips in
large saucepan on very low heat. Stir constantly until melted. Remove
from heat.

2. Pour corn flakes into large bowl. Pour hot butterscotch mixture
over flakes. Stir with large spoon until flakes are coated. Stir in
chocolate chips.

3. Spoon out mixture ( scant 1/4 cup ) into mounds on wax paper-lined
baking sheet. Sprinkle with chopped nuts or jimmies, if desired.

4. Refrigerate until firm before serving.

Makes 3 dozen 2 1/2 cookies.

Source: Butter Flavor Crisco Cookie Collection, page 41.
Shared by: David Knight

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