Title: Acorn squash seeds
Categories: Snacks, Vegetables
Yield: 1 Servings

1 ea Acorn squash Salt to taste
1 ts Margarine

NOTE: Acorn squash seeds taste similar to pumpkin seeds except that
the
hulls on the squash seed are smaller. Therefore they are less dry
tasting
than pumpkin seeds and don’t get caught in your throat as easily.

Cut uncooked squash in half and scoop out seeds. Clean pulp and
strings
off the seeds in a collander under running water. Set the seeds on a
towel to dry. Preheat oven to 350 deg. The seeds in a small bowl.
Either melt margarine and pour onto seeds or put solid margarine into
bowl
and mix with you hands (my preferred method). Spread seeds evenly on a
cookie sheet. Place in oven and cook 10 min. or until just starts to
turn brown.

Recipe by: James M. McDonald

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Title: PLINY’S PEAR BUTTER
Categories: Pickles, Butters
Yield: 2 servings

12 Pears, peeled, cored, and
Minced
2 c Sweet wine
2 c Water
3 oz Honey

1) Combine all ingredients in a saucepan, bring to a boil, and
simmer for 30 minutes to 1 hour, until all the liquid has disappeared.

2) Let cool, and transfer into a jar. Add a little more honey if
you desire a sweeter taste.

MMMMM

Title: CLASSIC ONION SOUP
Categories: Soups, Alcohol, Onions
Yield: 8 servings

5 c Thinly sliced red onions
3 tb Butter
3 tb Flour
1/2 c Maker’s Mark
2 qt Beef broth
1/4 ts Basil
8 sl French bread, toasted
1 c Grated swiss cheese

In a dutch oven, saute sliced onions in butter until soft.
Stir in flour to form a paste; pour in bourbon, stirring until smooth.
Gradually stir in broth; season with basil and simmer 30-40 minutes.
Drop into bottom of each soup bowl a slice of toasted French bread,
fill with onion soup and sprinkle with cheese. Broil until cheese is
golden and bubbly.
Serve immediately.

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WHOLE WHEAT DATE-NUT BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/3 c Dates — (1 1/2 oz); chopped
1/4 c Pecans (1 oz) — chopped
7/8 c Water (7 1/2 fl.oz)
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

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DEMI GLACE – GREAT CHEFS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Bones, beef
5 lb Bones, chicken
1/2 bn Celery
1 md Carrot
2 md Onions
1 Bay leaf
4 Garlic, cloves
1 pn Thyme
1 c Puree, tomato

Brown the beef bones and put them in a large
stockpot. Cover with water and boil. Keep the bones
covered with water for 8 to ten hours.

Strain, reserving the liquid.

Put the beef bones in the pot with the chicken
bones, vegetables and seasonings. Cover with water
and cook for 4 to 5 hours.

Strain, reserving the liquid.

Combine both the beef liquid and the chicken
liquid together. Bring to a boil and then add the
tomato puree. Cook for 10 minutes, then strain.

Increase heat and reduce until the liquid will
coat a spoon.

Skim the surface of the mixture throughout the
reduction.

Any leftover demi-glace can be frozen in an ice
cube tray and used a cube at a time later….

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Roland Huet, Christian’s Restaurant,
New Orleans

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PALAK TOFU-PANEER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish Indian
Tofu Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Firm tofu, drained, cubed
1/4 c Soy sauce
Oil for deep-frying
2 tb Ghee
2 1/2 lb Frozen, chopped spinach
6 c Fresh tomatoes, cubed
2 tb Ghee
2 ts Curry powder
2 ts Asafetida
1 1/2 ts Ground cumin
1 t Ground coriander
3/4 ts Cayenne pepper
1/2 ts Black pepper
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Cloves
2 tb Soy sauce

Soak first 2 ingredients together while heating the oil to 350
degrees. Remove cubes from soy sauce and drain a few seconds in a
strainer to remove excess soy sauce. Drop tofu cubes in heated oil
all at once (or in a couple of separate batches if you desire) and
cook till browned and a little crisp on the outside. Remove from oil
and drain on plate covered with 2 to 3 thicknesses of paper towels.
Leftover soy sauce can be kept and used later.

As the tofu cubes are cooking (or before you start frying them),
combine the next 3 ingredients together in a skillet. Cover and put
on medium flame to simmer for 10 minutes. Remove lid and mix well
(the frozen spinach should be thawed and mixable by now).

Leave uncovered over medium flame to allow some of the juices to cook
off as you make the chaunce. This is done by heating the ghee or oil
in a butter-warming pot and adding all the spices listed. Toast in
oil till the fragrance of the spices fills the kitchen and the spices
appear to be browned. Pour into cooking vegetables immediately, add
soy sauce and mix thoroughly till tomatoes break up.

Turn off heat, add cooked tofu cubes, and cover for a few minutes
before serving. Makes 8 entree-sized servings or twice as many side
dish sized servings.

Kathy Hoshijo, "Kathy Cooks — Vegetarian, Low Cholesterol Posted by
Karen Mintzias

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CHICK PEAS IN OLIVE-TAHINI SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Vegetarian
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 ea Garlic cloves, minced
1 sm Onion, chopped
3 lg Celery stalks, chopped
1 md Red or green bell pepper,
— chopped
Olive-tahini sauce — see
— recipe
3 c Cooked chick peas
1/4 c Wheat germ
1 tb Soy sauce
1/2 ts Marjoram
1/4 ts Coriander
Black pepper

Heat oil in large skillet. When hot, add garlic,
onion celery saute till onion is translucent. Add
bell pepper saute till vegetables are lightly
browned. Remove from heat pour olive-tahini sauce
into the skillet along with the remaining ingredients.
Return to low heat simmer 5 to 7 minutes. Serve
over rice or other grain.

Nava Atlas, “Vegetariana”

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RAISIN BRAN MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 15-ox box raisin bran
5 c All-purpose flour
1 1/2 c Sugar
1 1/2 c Brown sugar
5 ts Baking soda
1 tb Pumpkin spice
2 ts Salt
4 Eggs — beaten
1 c Melted shortening or
-margarine or
1 c Vegetable oil
2 ts Vanilla
1 qt Buttermilk

Mix al ingredients thoroughly. Store in refrigerator
in tightly sealed jar. Bake as needed in lightly
greased muffin pan for 20- 30 minutes at 425 degrees.

Nutritional info per serving: 88 cal; 2g pro, 15g
carb, 3g fat (26%) Exchanges: 1 bread, .5 fat

formatted 3/24/96 by Lisa Crawford

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Corn and Kidney Bean Salad

Recipe By : Walking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Salad:
1 16-oz can red kidney beans — drained and rinsed
2 cups corn kernels
1 green bell pepper — diced
1 red bell pepper — diced
1 rib celery — diced
1/2 cup chopped scallions, including some green
tops

Dressing:
1/4 cup wine vinegar
1 teaspoon lemon juice
2 cloves garlic — minced
1/2 teaspoon sugar
salt and pepper — to taste

In a large glass or stainless steel bowl, combine all the salad
ingredients. In a small bowl or jar, combine all the ingredients
for the salad dressing. Pour the dressing over the salad and mix
thoroughly.

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NOTES : Oil free.
Make one day ahead.

Slice Bake Oatmeal Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Kids Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup nuts — chopped
1 cup raisins — * see note

*can use up to 2 cups.

Cut four 14"x12″ pieces of waxed paper or plastic wrap. Cream butter or
margarine and sugars in a large bowl until smooth. Beat in eggs and vanilla
until light and fluffy. In a medium bowl, combine dry ingredients. Stir flour
mixture into egg mixture until blended. Stir in nuts and raisins.
Divide dough into 4 pieces. Shape each piece into an 8 to 10 inch roll. Wrap
each roll in 1 piece of waxed paper or plastic wrap. Place in a freezer
container with a tight-fitting lid or wrap airtight in a piece of foil. Label
and date. Store in freezer. Use within 6 months.

To make cookies:
Slightly thaw dough roll. Preheat oven to 375F. Lightly grease baking sheets;
set aside. Cut dough into slices or chunks. Place dough about 1 inch apart on
prepared baking sheets. Bake 10 to 12 minutes until edges are light brown and
centers are slightly set. Cool about 2 minutes on baking sheet. Remove cookies
and cool on wire racks.

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