COLESLAW (LF)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-fat Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
2 tb Balsamic vinegar
6 tb Cider vinegar
2 tb Dijon mustard
1 tb Low-sodium soy sauce
2 ts Honey
1/2 ts Celery seed
1/2 ts Caraway seed
1/4 ts Pepper — black
—–SALAD—–
2 c Green cabbage — shredded
2 c Red cabbage — shredded
Carrot — julienned
Red pepper — julienned
Green pepper — julienned
Yellow pepper — julieened
1/4 c Scallions — finely chopped
1/4 c Fresh parsley — minced
—–PER SERVING—–
38 x *cals
*gm protein
3/4 x *gm fat
6 x *gm carbo
130 x *mg sodium
*gm fiber

Dressing: Mix dressing ingredients together in a small jar. Set aside.
Salad: Combine vegetables in a large bowl. Pour dressing over vegetables
and toss to coat. Refrigerate at least 1 hour to blend flavors.
Serves 8.

Author’s Note: Here’s a tasty, mayonnaise-free version of a favorite
American salad.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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Title: All-American Egg Rolls
Categories: Garlic, Appetizers
Yield: 8 servings

1 qt Cooking oil
15 ea Cloves fresh garlic, peeled
1/2 c Real mayonnaise
1/2 c Softened cream cheese
2 T Prepared mustard
4 ea Polish sausages
1 Egg
1/4 t Milk
8 lg Egg roll wrappers
Chopped parsely

Heat oil in frying pan to medium-high, about 350 degrees. Combine
garlic, mayonnaise, cheese, and mustard in blender until smooth.
Remove from blender. Cut each Polish sausage into two shorter halves
and score lengthwise. Beat egg and milk with fork until smooth.
Place each sausage half at end of egg roll wrapper, add a dollop of
mustard sauce and roll sausage into wrapper, sealing ends with egg
mixture. Fry in hot oil until lightly browned on all sides. Garnish
with chopped parsley and serve with extra mustard sauce.

MMMMM

Title: Our Family’s Plum Pudding 1992, II/II
Categories: British, Christmas, Desserts, Fruits, Harned 1994
Yield: 1 batch

See below

To steam the puddings: Place each pudding in its own steaming
container on a rack placed over gently boiling water (see note).
Cover each kettle with a tight-fitting lid and steam puddings – 7
hours for pudding in a 2-quart mold (6″ tall, 7″ across the top)
filled 2/3 full; 6 hours for the smaller one. Check the water level
every hour or so, replenishing with boiling water as needed.

When the pudding has finished steaming, uncover it and let it cool.
Remove the pudding from the mold, if it is metal, and sprinkle 2 tb.
or so of brandy, sherry, rum or fruit juice over the pudding. Wrap
it in clean, unbleached muslin, then wrap it in foil and store it in
the refrigerator to ripen for at least three weeks. Open from time
to time and sprinkle judiciously with more liquor – or add it to the
pudding cloth.

When ready to serve, return to the pudding mold and steam as before
for 1 1/2 hours.

To serve: Place hot pudding on a warmed platter. Place a sprig of
holly in the center and decorate sparingly with candied fruit or
angelica. Carefully warm several tablespoons of brandy, and pour a
bit at the rim of the platter. Ignite brandy with a long-stemmed
match and carry flaming to the table. Serve with hard sauce and/or
brandy-flavored whipped cream.

Yield: Each pudding serves 10 or more. Makes 5 pounds of pudding or
more.

Note: The bottom of the pudding mold should be above the gently
boiling water at all times so that the pudding is cooked by steam. It
may take some ingenuity to find a way to raise the pudding above the
water.

Kluger wrote: “I steamed one pudding in a vegetable blancher, placing
my canning funnel upside down in the perforated basket and placing the
pudding mold on top of that. The second ‘steamer’ was contrived by
placing a flat-bottomed colander upside down in the bottom of a
hot-water-bath kettle. This made a nice platform for the pudding to
stand on – about 2″ above the bottom of the pan. Allow ample space
between the pudding and the sides of the kettle so the steam can
circulate.”

Note: If you want to freeze one of the puddings, cool it after
steaming. Wrap in moisture-vapor-proof freezer wrap and store at 0 F.
for up to 1 year. When ready to eat, unwrap and thaw loosely covered
in the refrigerator. Then return to the pudding mold and steam as
directed above for serving.

To make hard sauce: Using the small bowl of an electric mixer, beat
the butter until creamy. Add confectioners’ sugar gradually, beating
until mixture is creamy, about 5 minutes. Add the brandy.

Press hard sauce through a pastry bag to form decorative shapes and
decorate them with candied red cherry halves and green fruit peels.
(If the mixture is too soft, place in refrigerator to stiffen.)

From Special Writer Marilyn Kluger’s 11/25/92 “A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7.
Typed for you by Cathy Harned.

MMMMM

Thai Pork Satay

Recipe By : =

Serving Size : 0 Preparation Time :0:00
Categories : Beef Oriental
Barbecue

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Curry powder
1 teaspoon Turmeric
1 tablespoon Palm sugar or brown sugar
2 tablespoons Fish sauce (nam pla)
2 tablespoons Lime juice
1 tablespoon Vegetable oil
1 pound Boneless pork loin
– cut into 3″ long x 1″ wide
– 1/4-inch-thick strips
24 8-in bamboo skewers
– soaked in water for 1 hour
1/2 cup Thick coconut cream
-(RECIPE Follows)
—–COCONUT MILK AND CREAM—–
1 can Unsweetened coconut milk

COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oi=
l.
Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewer=
s,
weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minute=
s or
longer. Preheat grill. Brush strips with thick coconut cream. Place (brus=
hed
side down) over hot coals for 1 to 2 minutes or until charred and cooked.=

Turn over, brush with coconut cream and grill until cooked. Serve with Sp=
icy
Peanut Sauce (See RECIPE).

TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk i=
nto
a tall glass. Allow to sit for at least 1 hour so the thick cream rises t=
o
the top. Skim off top (cream) and set aside. The rest is thin coconut mil=
k.

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SOURDOUGH BISCUITS FROM STARTER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Text Only

Mix 1 pint of flour and 1 tsp of salt with 1 pint of
warm water or canned milk. beat into a smooth batter.
Keep in a warm place until well soured or fermented.
Add another teaspoon of salt and 1-1/2 tsp of soda
dissolved in 1/2 cup tepid water and enough flour to
make the dough easy to handle. Knead until dough in no
longer sticky, cup up into biscuits and cook in a pan
containing plenty of grease.

Oregon: End of the Trail, 1951.

Origin: A Taste of Oregon Shared by: Sharon Stevens

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BISCUITS SAUSAGE GRAVY

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk pork sausage, sage flav
2 tb Onion — finely chopped
6 tb Flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 d Worcestershire sauce
1 d Hot pepper sauce
1 cn Ready-to-bake biscuit dough
-(7.5 ounce)

1. Place sausage in a large, heavy skillet over
medium-low heat. Cook, stirring and breaking the
sausage into small chunks with a fork, until cooked,
about 10 minutes.

2. Add onion; cook until soft and transparent, about 4
minutes. Drain, discarding all but 2 tablespoons of
drippings. Return skillet to heat.

3. Sprinkle flour over sausage and stir to coat.
Continue cooking over medium-low heat, stirring until
flour forms a golden-brown crust on the bottom of the
skillet, about 3 minutes.

4. Add milk, poultry seasoning, nutmeg, salt,
Worcestershire sauce, and hot pepper sauce. Cook,
stirring, until thickened, about 5 minutes, scraping
up and incorporating the browned crust from bottom of
pan. Reduce heat to low, cover and keep warm.

5. Bake biscuits according to package directions.

6. To serve, split biscuits crosswise and place on
individual plates. Ladle hot sausage gravy over
biscuits and serve immediately.

From Rita Norum of Skokie, Illinois, who got the
recipe from (printed in the
Chicago Sun Times, January 15, 1997)

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Braised Pheasant

Recipe By : the California Culinary Academy
Serving Size : 8 Preparation Time :1:20
Categories : Main Course Chicken Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large pheasants — cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup onions — thinly sliced
1/2 cup applejack or Calvados
1 teaspoon nutmeg
1/2 cup half and half
herbal salt substitute and pepper — to taste

1. Preheat oven to 350 degrees F. In a large Dutch oven over
medium-high heat, quickly brown pheasants in oil on all sides. Place
apples and onions around pheasant. Pour applejack on top and let it
heat for 1 minute, then ignite. Shake pan until flames subside.

2. Dust top of pheasant with nutmeg. Place pan in oven and bake until
juice runs clear when tip of knife is inserted in thigh of bird (about
1 hour). Remove pheasant, cooked apples, and onions to a platter and
keep warm in oven.

3. Transfer pan juices to a saucepan. Heat over medium-high heat until
simmering, then stir in half-and-half. Let mixture cook 5 minutes,
stirring frequently, then season to taste with salt substitute and
pepper. Pour over pheasant and serve.

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Serving Ideas : Serve with green salad and steamed asparagus or
broccoli.

NOTES : Rock Cornish game hens work well in this recipe if pheasant is
unavailable. The birds are browned quickly wand then roasted slowly to
bring out the flavor while you baste them in an apple brandy sauce.
Serve with a green salad dressed with Lime Mint Dressing (see recipe)
and steamed asparagus or broccoli.
Nutr. Assoc. : 0 0 3567 0 2067 0 0 0

GARLIC CHICKEN PROVENCAL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
2 T Butter
1/2 c Chopped onion
1/4 c Butter
4 Boneless, skinless
-chicken breast halves
2 16 oz cans Italian plum
-tomatoes, undrained,
-cut into pieces
1 c Dry white wine or water
16 oz Pkg Green Giant Pasta
-Accents Garlic Seasoning
-Frozen Vegetables
-Pasta
—–GARNISH—–
1/4 c Grated Parmesan cheese
1/4 c Chopped fresh parsley

Melt 2 T butter in Dutch oven over medium-high heat. Add onion;
cook and stir 3 to 5 minutes or until softened. Remove from
pan; set aside. In same Dutch oven, melt 1/4 c butter; add
chicken and cook 8 to 10 minutes or until golden brown, turning
once. Add tomatoes, wine and reserved onion. Bring to a boil.
Reduce heat; simmer uncovered 10 to 15 minutes or until chicken
is no longer pink. Stir in frozen vegetables and pasta. Bring
to a boil. Reduce heat; simmer 3 to 5 minutes or until
vegetables are crisp-tender. To serve, place 1 chicken breast
half in each of 4 large shallow soup bowls; ladle hot soup over
chicken. Garnish with Parmesan and parsley.

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Chocolate Chiffon Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Crusts
Chocolate No-Bake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE PASTRY SHELL—–
1 1/2 cups Flour
1/2 teaspoon Salt
1/2 cup Crisco
3 tablespoons Sugar
2 tablespoons Cocoa
3 tablespoons Water — iced
—–CHIFFON FILLING—–
1 package Unflavored gelatin
1/4 cup Water — cold
1/2 cup Strong brewed coffee
6 ounces Chocolate chips
4 Eggs — separated
1/2 cup Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
Whipped cream for garnish

PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled
Crisco, process until resembles coarse meal. Gradually add iced water through
feed tube till dough holds together but is not wet or sticky—not more than 30
seconds. Turn dough out onto saran, top with another piece of saran, and
flatten into a disc. Wrap and refrigerate at least 30 minutes.
Roll between two pieces of waxed paper to fit a 10″ pie plate. Remove top layer
of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick
bottom with fork and bake at 450~ 10-12 minutes. Cool on a rack.

FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in
double boiler until melted, stirring constantly. Remove from heat, add
gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the
sugar, salt and vanilla to chocolate.
Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till
stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm,
top with Whipped Cream. Freezes well and tastes great

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Kathy Hirdler’s Fire Camp Chili

Recipe By :
Serving Size : 120 Preparation Time :0:00
Categories : Mexican Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 pounds Pinto beans
4 cups Jalapeno chiles with juice
Salt to taste
Onions, large — chopped
40 pounds Meat (ham, sausage, pork
Bacon, ground beef — etc)
4 cups Chili powder

Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients
and simmer until tender (about 6 hours). Add Water as necessary. Stir
occasionally. Makes 60 gallons.

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