Title: AMANA COLESLAW
Categories: Salads, Vegetables, Salli’s
Yield: 6 servings

3 1/2 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Finely diced celery
1/4 c Finely diced white onion
1/2 c Mayonnaise
1/4 ts Lemon pepper
2 ts Prepared horseradish
2 tb Sugar
1 tb White vinegar
2 ts Celery seed

In a medium bowl, combine cabbage, carrots, celery and
onion. In small bowl, combine the mayonnaise, lemon
pepper, horse- radish, sugar, vinegar and celery seed.
Add to vegetable mixture. Mix well. Cover and
refrigerate at least 1 hour. Makes 6 (2/3 cup)
servings.

—–

Title: Broccoli and Garlic Pasta
Categories: Vegetables, Pasta
Yield: 8 Servings

16 oz Linguine pasta
1 bn Broccoli, cut into florets
1 Garlic clove, minced
1 tb Olive oil
1 cn Reduced-sodium chicken broth
(13 1/4 oz.)
1 pt Cherry tomatoes, halved
1/2 ts Crushed red pepper flakes
1/4 c Grated Parmesan cheese

Prepare linguine according to package directions.
Meanwhile, in skillet over medium heat, cook broccoli
and garlic in hot oil 2 minutes. Add broth and
tomatoes; bring to a boil and cook 6 minutes or until
tender. Drain pasta and place in serving bowl; top
with broccoli mixture, red pepper flakes and cheese.
Toss well. Serve with Garlic bread and salad. Work
time: 5 min. Total: 10 min. Typed in MMFormat by
cjhartlin@msn.com Source: For Women First

—–

Title: Orange-Lemon Spanish Cream
Categories: Desserts, Heirloom
Yield: 1 Servings

4 1/2 ts Plain gelatine
1/2 c Orange juice
1/4 c Lemon juice
2 c Milk
3 Eggs, separated
2/3 c Sugar
Pinch of salt
1 tb Grated orange rind

Combine gelatine, orange juice and lemon juice and let
stand five minutes. Scald milk and add yolks mixed
with sugar, salt and orange rind. Cook in a double
boiler (over hot, not boiling water) until it coats
the spoon. Then add gelatine mixture. Cool. Fold in
stiffly beaten egg whites. Chill until set. Heritage
Recipes ch.

—–

HANDMADE ENGLISH MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Milk
1 tb Sugar
1 1/2 ts Salt
1/4 c Vegetable oil
1/2 c Lukewarm water
1 t Sugar
1 tb Yeast
1 Egg (optional)
4 c All-purpose flour, whole
Wheat, or both
Cornmeal

Scald the milk stir in the Tbs of sugar, the salt, and
the vegetable. oil Pour into a large bowl and let
stand until tepid Sprinkle the tsp of sugar and the
yeast into the water, let stand 10 mins Stir the
yeast, then pour into the lukewarm milk mixture. Beat
in egg and two cups flour until smooth Cover bowl and
let rise until doubled and bubbly (~1.25 hours) Stir
down the bubbles and add the other 2 cups of flour
Knead on a floured surface (adding more flour as
needed) Let rise again until doubled Sprinkle cornmeal
on your kneading surface Roll dough to about 1/2 inch
think Sprinkle cornmeal on top Use a cup or a biscuit
cutter to cut into rounds Cover and let rise again
until doubles Heat an electric skillet to medium (I
used 300) Spray with Pam (or otherwise lightly grease)
Place muffin on hot surface, cover the pan Cook on one
side 3-8 mins until brown Flip then brown the other
side

yield: 18-20

– – – – – – – – – – – – – – – – – –

Title: FRIED CHICKEN SLICES WITH LEMON SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

3/4 lb Chicken breast

———————–FOR MARINADE———————–
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soy sauce
1 tb Cornstarch
1 tb Cold water
1 Egg yolk
1/8 ts Pepper
8 c Oil

————————FOR COATING————————
6 tb Cornstarch
3 tb Flour

——————–FOR SEASONING SAUCE——————–
3 tb Lemon juice (fresh)
3 tb Soup stock
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil
3 Drops yellow food coloring

1.) After removing the chicken skin, cut into 1 – 1/2
inch-wide 2 inch-long thin slices. Marinate with the
salt, wine, soy sauce, cornstarch, water, egg
yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a
plate. Use it to coat each piece of the chicken.
Deep fry the chicken slices over low heat about 1/2
minute until golden. Reheat oil very hot. Deep fry the
chicken again for 10 more seconds. Drain and remove to
a platter. 4.) Heat another 1 Tbs of oil. Stir fry
the seasoning sauce, when it boils and thickens,
splash 1 Tbs of hot oil to make the sauce shine. Pour
the sauce onto the fried chicken slices. Serve hot.
(Garnish the platter with some sliced lemon and
parsley). Note: If you like a more sour taste,
squeeze the juice from the lemon on the chicken
slices.

—–

PUREE OF GREEN BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Green Beans, sliced trimmed
1 c Onions, Chopped
2 tb Margarine, RC tub
1 c Milk, low-fat 1%
1/4 c Chicken Broth, low-sodium
1 t Flour, all-purpose
6 Chives, trimmed garnish

1. In 1-quart microwavable casserole combine first 3
ingredients; micro- wave on High (100 %) for 2
minutes, until margarine is melted. Add 1/2 cup water
and microwave on High for 5 minutes, until beans are
tender. Let cool slightly.

2. Transfer mixture to blender and process until
smooth; add remaining ingredients and process until
combined. Return to casserole and micro- wave on High
for 1 minute, until mixture thickens slightly and is
thoroughly heated.

3. Pour soup into 2 soup bowls and garnish each
portion with 3 trimmed chives.

Approximate Total time: 20 Minutes

Each Serving provides: 1/2 Milk, 1/2 Fat, 3
Vegetables, 20 Op Cal

Per serving: 138 Calories; 7g protein; 4g fat; 21g
carbo; 211 mg calcium; 116 mg sodium; 5 mg
cholesterol; 3g dietary fiber

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Macaroni Salad
Categories: Low fat, Pasta, Salads
Yield: 8 servings

1 pk Macaroni, (8-Ounce)
1 lg Tomato — diced
3/4 c Chopped onions
3/4 c Chopped green pepper
3/4 c Pimiento-stuffed green
Olives — sliced
1 c Fat-free Mayonnaise
Salt and pepper

Cook the macaroni in a large pot of boiling water until tender but
still firm. Drain in a colander; rinse with cold water and drain
thoroughly.

In a large bowl, combine the macaroni with the tomato, onion, green
pepper, and olives. Toss Lightly.

Add enough fat-free mayonnaise to desired moistness. Salt and pepper
to taste. Mix well. Chill for 30 minutes before serving.

0 Grams of fat.

Recipe By : So Fat, Low Fat, No Fat

MMMMM

—– Family Circle, 12/3/85

Title: Hot Spicy Banana Catsup
Categories: Condiments, Sauces, Caribbean
Yield: 7 Cups

1 c seedless raisins, dark or golden
1 c coarsely chopped onion
3 large cloves garlic
1 can (6 ounces) tomato paste
2-2/3 c distilled white or cider vinegar
8 Large bananas (approximately 3#) ripe and fragrant
4 to 6 c water
1 c firmly packed dark brown sugar
1 T salt
1 t cayenne pepper
1/2 c light corn syrup
4 t ground allspice
1-1/2 t ground cinnamon
1-1/2 t freshly grated nutmeg
1 t freshly ground black pepper
1/2 t ground cloves
1/4 c dark rum, preferably Jamaican

Combine raisins, onion, garlic and tomato past in container of food
processor or electric blender. Whirl until smooth puree, adding a little
vinegar if necessary to help the pureeing. Pour into large heavy or dutch
oven.

Peel bananas. Cut into chunks. Puree in food processor or blender, adding
vinegar, if necessary, to help pureeing. Add to mixture in saucepan. Add
remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to blend.

Bring to boiling over medium-high heat, stirring frequently. Lower heat to
medium-low. Cook, uncovered, stirring often, for 1-1/4 hours. If mixture
becomes too thick and threatens to stick, add enough water to just moisten.

After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and
cloves. Continue to cook, stirring frequently, 15 minutes. Remove from heat.

To test for thickness: Spoon catsup on chilled saucer. Chill in
refrigerator. A fingertip should leave a track when drawn through catsup.
If catsup has jellied, thin with little extra vinegar and water, equal
amounts of each.

Let catsup cool slightly. Working in batches, puree in food processor or
blender. Or, push through fine-mesh sieve. Return puree to rinsed-out
saucepan. Taste for hotness, adding more cayenne, if you wish. (The
flavor will become more pronounced after catsup has mellowed, so be
cautious about adding more.)

Meanwhile, wash half-pint or pint or other canning jars or bottles, and
lids and bands in hot soapy water. Rinse. Leave jars in hot water. Place
lids and bands in saucepan of simmering water.

Return catsup to boiling over medium heat, stirring constantly. Add rum;
stir to combine. Ladle boiling catsup into hot, clean canning jars,
leaving 1/4-inch headspace. Wip jar rims and threads clean with clean,
damp cloth. Cover jars with hot lids; screw on bands firmly.

Process jars in boiling water bath for 15 minutes (water should cover jars
by 1-2 inches). Remove jars from boiling water to wire racks to cool.
Test for seals. Label, date and store in cool, dark place for up to one
year. Catsup is ready to serve after ripening for 2 weeks.

Contributor: Peggy M.
pmakolon@mail.wiscnet.net
—–

Title: Roasted Bell Peppers
Categories: Peppers
Yield: 4 halves

2 lg Bell peppers, red or yellow

1. Halve, core and seed peppers. Flatten each half slightly with the
palm or your hand. Line a baking sheet with foil.

2. Lay the peppers, skin-side up, in a single layer on the baking
sheet. Place under a preheated broiler, about 3″ from the heat
source, and broil until skins are charred black. Remove to a paper or
plastic bag; seal well for about 15 minutes to steam peppers. Slip
off and discard charred skins.

Per whole pepper: 39 calories, 3 grams fat, no cholesterol.

MMMMM

JIM’S YELLOW SPLIT PEA SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Jw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Split Peas
1 Ham bone or 2 pork hocks
1 Large Onion, chopped
1 Large Carrot, diced
2 Celery Stalks w/ leaves
1 cl Garlic, minced
1 Bay leaf
1 Chile pepper, crushed
1/2 ts Thyme
2 tb Flour, opt’l
Salt, pepper, and hot
-sauce to taste

Simmer the peas with the ham bone 2 1/2 hrs. Add the
other ingredients and simmer 1/2 hr more. Remove the
bone and cut off the meat. Return the meat to the pot.
Scoop out a 1/2 cup of the pea mixture, puree and
return to the pot OR make a slurry or water and 2
Tablespoons flour and add; cook until soup thickens.
Adjust the seasonings and serve.

Variations: Use a chicken or turkey carcass and
chopped bacon. Add chopped cooked sausage at the end
of the cooking process. Add a small amount of turnip.
Add oregano, marjoram or sage. Add a tablespoon of
tomato paste.

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