Recipes published in ‘To Try’

Bess Honey Apricot Rolls

Recipe

29 Oct

Bess’ Honey Apricot Rolls

Recipe By : National Honey Board
Serving Size : 40
Preparation Time: 0:00
Categories : candy

Amount Measure Ingredient — Prep
——– ——————– ——————
1 cup honey
12 ounces dried apricots — finely chopped
1 cup blanched almonds — whole
1/2 cup coconut

Bring honey to boil in medium saucepan. Add chopped apricots and boil 5
minutes or until mixture comes away from sides of pan. Add almonds and cool.
Divide mixture into 4 equal portions. Roll one portion into a log, 1-1/2
inches in diameter. Roll log in coconut. Wrap in waxed paper. Repeat with
remaining apricot mixture. With sharp knife, cut each roll into 10 to 12
pieces.

– – – – – – – – – – – – – – – – – –

NOTES : Makes about 40 slices.

Filed under: Low Fat Cal, Mcdougall, Salads, To Try, Vegan

Panchos Beef Stick Limas

Recipe

17 Jul

Title: Pancho’s Beef Stick Limas
Categories: Vegetables
Yield: 1 recipes

1 lb Dried lima beans
1 md Onion, chopped
1 md Bell pepper, chopped
1/2 c Diced celery
1/3 c Cooking oil
1/2 lb Beef summer sausage
-cut into 1/4″ cubes
1 cn (1 lb.) tomatoes, chopped
-reserve juices
2 ts Crushed oregano
2 ts Chili powder
1 ts Dry mustard
3 tb Light brown sugar
1/4 lb Cheddar cheese, shredded

Soak limas overnight in cold water. Next day: Wash
limas and place in a 4 qt. kettle. Cover w/ water and
bring to a full boil. Reduce heat to simmer and
continue cooking until beans are nearly tender. Set
beans aside and do not pour off bean liquid. In a
med. skillet, saute onion, bell pepper, and celery in
oil until crisp tender. Add cubed beef stick and stir
fry for about 3 minutes. Next add tomatoes and juice,
oregano, chili powder, mustard, sugar, salt and pepper
to taste. Simmer about 5 min to make a rich sauce.
Pour lima beans and liquid and tomato mixture into a
well buttered 3 qt. casserole or Dutch oven. Stir to
blend. Bake 2 hours, uncovered in a 275 degree oven.
Add water periodically if needed. Cover with cheese
and return to oven until cheese is melted.

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Filed under: Low Fat Cal, Main Dish Soups Vegetables, Main Dishes, Mcdougall, To Try, Vegan

Market Pasta Salad

Recipe

21 Jul

MARKET PASTA SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SALAD—–
8 oz Shell macaroni, medium
-size
-uncooked
2 c Broccoli flowerets
1/2 c Onion, chopped ( 1 med. )
2 c Zucchini OR Yellow squash
-sliced 1/4 inch thick
1 Red pepper ( med. ) cut
-into
-strips
1 c Cheddar cheese ( 4 ounces
-cut into 1/2 inch cubes
—–DRESSING—–
1/2 c Vegetable oil
1/2 ts Salt
1/4 ts Pepper
3 tb Lemon juice
2 tb Dijon mustard
1 t Worcestershire sauce
1/2 ts Garlic, fresh, finely
– chopped
2 tb Parmesan cheese, freshly
– grated

Cook macaroni according to package directions; drain. In a large bowl stir
together all salad ingredients except cheese; stir in hot macaroni.
Refrigerate 10 minutes. Stir in cheese. Meanwhile, in a medium bowl stir
together all dressing ingredients except parmesan cheese. Pour dressing
over
salad, toss to coat. Sprinkle with parmesan cheese. Yield: 6 servings.

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Filed under: Low Fat Cal, Low Fat Low Cal, Mcdougall, Side Dish, To Try, Vegan

Giant Chocolate Chips

Recipe

30 May

Title: GIANT CHOCOLATE CHIPS
Categories: Desserts, Cookies
Yield: 6 servings

2 c Flour
1 ts Baking soda
1 ts Salt
1 c Butter – softened
1 1/2 c White sugar
1 Egg
1 ts Vanilla
12 oz Chocolate chips

Mix flour, salt, baking soda in small bowl.

In large bowl cream butter until fluffy. Gradually beat in sugar. Add egg
and vanilla until fluffy.

Stir in flour mixture and chips.

Shape into 1 1/2 to 2 inch balls; place 3 inches apart on ungreased cookie
sheet. (5-6 per large sheet)

Bake 350 degrees on middle rack 25-30 mins. Cool on cookie sheet.

Makes about 18 cookies

== Courtesy of Dale Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50

—–

Filed under: Low Fat Cal, Mcdougall, Soups, To Try, Vegan

Spiced Poached Pears with Burnt Sugar Ice Cream

Recipe

8 Dec

Title: Spiced Poached Pears with Burnt Sugar Ice Cream
Categories: Desserts, Ceideburg 2
Yield: 4 servings

1 c White wine
1 c Water
1/2 c Sugar
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
Juice of 2 lemons
Juice of 2 oranges
2 Whole cloves
2 Cinnamon sticks
4 sl Fresh ginger
6 Peppercorns
1 Vanilla bean
4 Under-ripe pears, peeled,
-cored
Burnt Sugar lee Cream (see
-recipe)

Combine the wine, water, sugar, citrus zest and juice, cloves,
cinnamon, ginger, peppercorns and vanilla bean in a heavy saucepan.
Bring to a boil, add pears, then reduce heat so the liquid barely
bubbles. Cook for 15 minutes, or until the pears are tender. If
pears aren’t completely submerged in liquid, turn them every few
minutes so they will cool evenly.

When the pears are tender, remove from liquid and set aside. Reduce
liquid to 1 cup over high heat. Return pears to liquid and let cool
completely.

Before serving, warm the pears in their liquid over moderate heat.
Place a warm pear on a chilled plate; spoon some poaching liquid over
the top. Place a scoop of ice cream next to the pear and top with a
few threads of julienned zest from the sauce.

Serves 4.

PER SERVING: (with 2 tablespoons poaching liquid per pear): 630
calories, 8 g protein, 78 g carbohydrate, 31 g fat (17 saturated),
305 mg cholesterol, 110 mg sodium, 4 g fiber.

From an article by Andrew Schloss in the San Francisco Chronicle,
11/11/92.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

Filed under: Low Fat Cal, Low Fat Low Cal, Mcdougall, Salads, To Try, Vegan

Crab And Clam Dip

Recipe

3 Nov

Title: CRAB AND CLAM DIP
Categories: Sauces, Fish, Appetizers, Microwave
Yield: 4 servings

8 oz Package cream cheese
5 T Soft butter or margarine
5 T French dressing
8 oz Can minced clams, drained
6 oz Frozen crabmeat,
-thawed and drained
dr (few) Tabasco sauce
Melba toast rounds

1. In a medium-sized mixing bowl, blend together cream cheese, butter or
margarine and French dressing with an electric mixer, until smooth.
2. Add drained clams and crabmeat. Stir to combine.
3. Add Tabasco sauce to taste. Mix well.
4. Spread on melba toast rounds. Place on a heat-resistant, non- metallic
serving plate and heat, uncovered, in Microwave Oven 15 seconds. Serve
immediately.
Makes 2 cups dip

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Filed under: Low Fat Cal, Mcdougall, Salads, To Try, Vegan

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Recipes published in ‘To Try’

Bess Honey Apricot Rolls

Panchos Beef Stick Limas

Market Pasta Salad

Giant Chocolate Chips

Spiced Poached Pears with Burnt Sugar Ice Cream

Crab And Clam Dip

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