Title: STREAMS’ STOUT MARINADE FOR STEAKS
Categories: Main dish, Meats, Kooknet, Sauces
Yield: 1 recipe

16 oz Bottle Stout Ale
1 c Soy Sauce
1/2 Green Onion; chopped
2 tb Brown Sugar; (about)
1 tb Ground Garlic
2 ts Ground Black Pepper
2 tb Worcestershire Sauce
2 tb Honey

Blend all ingredients together; check seasoning.
Marinade steak and grill or broil.

Source: Streams, an Oregon Eatery
: 1841 Barnett Road
: Medford, OR 97504
: (503) 776-9090

Typed by Katherine Smith Kook-Net: The Shadow Zone IV
~ Stinson Beach, CA

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RATATOUILLE BREAD ABM

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BEST BREAD MACHINE CB EVER—–
1/3 c Summer squash, chopped
1/3 c Zucchini, chopped
1/3 c Bell peppers, chopped
3 tb Olive oil
2 Plum tomatoes
2 Garlic cloves, crushed
2 1/4 ts Yeast
3 c Bread flour
1/3 c Wheat bran
1/2 tb Sugar
1/2 tb Salt
1 1/2 tb Chopped fresh basil
3/4 c Water — warm

Bring all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.

In hot humid weather, use 1/8 c less water.

This bread makes a wonderful cold steak or grilled lamb sandwich.

Tested in DAK R2D2. Sylvia’s comments:

MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat
Luscious echoes

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Almond Peach Chicken Salad

Recipe By : Janet Baker
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups diced chicken
1 cup green grapes — halved
1/2 cup toasted almonds
1 cup mayo or salald dressing
1/2 cup sour cream
white pepper
salt

Combine sour cream and mayo, and add to diced chicken till thourougly mixed.

Add grapes, being careful not to smash them.

Then add almonds, salt and pepper, and refrigerate.

Best when served on a croissant.

– – – – – – – – – – – – – – – – – –

Title: Shrimp and Rice Casserole
Categories: Fish Main dish Londontowne
Servings: 5

1 1/2 lb Cooked shrimp 2 c Cooked rice
1 pt Light cream 1 t Butter
8 T Catsup 3 T Worcestershire sauce
1/4 t Tabasco sauce

Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and
cool. Refrigerate overnight. Turn into greased casserole and bake at 350
degrees for 45 minutes or until nearly firm.

Mrs. William W. LaViolette

—————————————————————————–

Title: Diet Cream Soup Base
Categories: Diabetic, Allergy, Soups/stews, Crockpot, Low-fat/cal
Yield: 2 servings

WHITE SAUCE 8 oz Can tomato sauce
3 1/2 tb Instant milk powder 3 tb Chopped onion
1 1/2 tb Cornstarch 1 pn Dry rosemary, crumbled
1 1/4 c Cold water 1 pn Fresh ground pepper
TOMATO 1 pn Cayenne pepper

This recipe is suitable for anyone who needs to know the exact
contents of soup.
OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2 Tb
flour per cup of milk for a medium white sauce.

5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch

1 cup soy milk plus 1 Tb corn starch

1 cup skim milk plus 1 Tb vegetable oil plus 1 Tb corn starch

Put ingredients in a blender and process at high speed until well
blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.

Stir constantly in the top of a double boiler until the sauce
thickens and simmers, then cook ten minutes. A medium saucepan set
in a larger saucepan of simmering water works, too.

Fresh tomatoes may be cooked with onion and seasoning, allowed to
cool and pureed in a blender to make the sauce. If the tomato
mixture is colder, add a little of the hot white sauce to bring it to
the same temperature. This prevents curdling when the red mixture is
gradually added back into the pot with the white sauce.

Heat soup until it is hot enough to serve but do not allow it to boil.

The same method may be used with 3/4 to 1 cup of cooked diced (or
pureed) vegetables with cooking liquid used to make the sauce. Makes
about 2 cups. Suggested vegetables: potato with a little onion,
carrot, zucchini, cabbage with a little ham, sauteed onion, mushroom,
broccoli. Season to taste.

Tested Dec 93 using powdered milk, and (thawed) canned tomato by
Elizabeth Rodier. This was a successful experiment based on a
combination of recipes from several different books.

MMMMM

Title: French Meatball Soup
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings

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

MMMMM

CHEDDAR-POTATO-BROCCOLI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 c Chopped onions
1 1/3 lb Potatoes, peeled, cut into
-3/4-inch cubes
2 1/2 c Boiling water
2 Chicken bouillon cubes
10 oz Frozen broccoli cuts, thawed
-and drained
6 oz Shredded Cheddar cheese
Salt and pepper to taste

Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5
minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a
boil; reduce the heat to medium and cook just until the potatoes are
tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted
spoon and set aside. Pour the contents of the saucepan into a blender and
process until smooth. Return to the saucepan. Mix in the reserved potatoes
and the broccoli. Place over medium-low heat and very gradually add the
cheese, stirring until heated through and the cheese is completely melted.
Season with salt and pepper.

Makes 4 servings.

[The Baltimore Sun; Jan 8, 1992; Sherrie Ruhl]

Posted by Fred Peters.

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Title: Fruit Tart
Categories: Low-cal Desserts Fruits
Servings: 6

1/3 c Whole Wheat Flour 1/3 c All purpose Flour
1 T Sugar 3 T Margarine
2 T Ice Water 2 t Sugar
1 t Cornstarch 1/2 c Orange Juice
1 x Kiwi, peeled and sliced 3/4 c Thinly sliced Banana
1 c Thinly sliced Strawberries

For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine
till mixture resembles coarse crumbs. Sprinkle with ice water; toss till
crumbly. Form dough into a ball. Press dough into a circle on waxed paper.
Cover with another sheet of waxed paper. Roll into a 10 inch circle.
Remove top sheet of waxed paper; invert onto an
ungreased baking sheet. Crimp pastry edge. Prick with a fork.
Bake crust ina 400 deg F. oven for 12-15 minutes or till lightly browned.
Cool. Meanwhile, for glaze, combine the 2 teaspoons sugar and cornstarch.
Stir in orange juice. Cook and stir till thickened and bubbly. Remove from
heat; cool.
Place crust on a serving plate. Arrange kiwi fruit in the center. Arrange
bananas around kiwi and berries around bananas. Spoon glaze over fruit.
Serve immediately or chill 1 hour.
***********************************************
Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg
cholesterol, 68 mg sodium, 232 mg potassium.

—————————————————————————–

Coconut Shortbread Cookies

Recipe By : Ray Bruman
Serving Size : 0 Preparation Time :0:00
Categories : Bars Cookie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cream together very well:
1 cup butter (2 American “sticks”)
1/2 cup brown sugar
Add:
1 teaspoon vanilla
1/8 teaspoon salt
1 cup unsweetened shredded coconut — (1 coconut = approx

2 cups white flour

Work the mixture into a dough with your fingers.
Divide it in quarters and form each into a roll about 1
inch or more in diameter.
Wrap each roll in wax paper and chill until firm.
Preheat the oven to 350 F degrees.
Cut the rolls into rounds, about 1/4 inch thick.
OPTIONAL – press halves of nuts or pieces of coconut into
the top of each cookie. This is easier if you have a ring
of plastic or metal (1.5 inch diameter) to contain the dough.
Press some dough against the nut to keep it in place later.

Place the rounds on ungreased baking sheets.
Leave room for them to spread out as they bake.
Bake 15 minutes or until lightly brown and done.

– – – – – – – – – – – – – – – – – –

NOTES : These are very rich, and break easily.
Yield: about 4 dozen cookie

Title: Peach Cheese Pie
Categories: Cheese/eggs, Desserts, Fruits, Pies
Yield: 6 Servings

8.00 oz Cream Cheese; Softened, 1 Pk
2.00 ea Eggs; Lg
0.50 c Sugar
2.00 tb Milk
1.00 ts Vanilla
1.00 ea Unbaked 9-inch Pie Shell
29.00 oz Peaches; Sliced, 1 Cn
1.00 tb Cornstarch
0.25 c Sugar
1.00 ts Lemon Juice
0.25 ts Almond Extract

MMMMM————————–GARNISH——————————-
1.00 x Maraschino Cherries

Beat the cream cheese in a bowl, using an electric mixer set on medium
speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk
and vanilla, beating well after each addition. Pour into the unbaked
pie shell. Bake in 375 degree F. oven for 30 minutes or until set.
Cool on a wire rack. Drain the peaches, reserving 1 cup of the
juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan.
Gradually stir in the reserved peach juice, lemon juice and almond
extract. Cook over medium heat, stirring constantly, until the
mixture boils and thickens. Remove from the heat. Arrange the
peaches in a circle, petal fashion, on top of the filling. Garnish
with maraschino cherries. Spoon the glaze over the fruit. Cover and
chill in the refrigerator for at least one hour or until set.

MMMMM