Title: Orange Bread
Categories: Bread Osg1966
Servings: 1

2 ea Orange peels
1 1/2 c Water
1 c Sugar
1 ea Egg; well beaten
1 c Milk
3 c Flour
3 ts Baking powder

Boil orange peel in salt water, 10 minutes. Drain and cut fine. Add
water, sugar and cook until thick and tender. Add egg, milk, flour and
baking powder. Bake in moderate oven 3/4 hour. (Can use sour milk with
1/2 t. baking soda and 1 t. baking powder).

NOTE: Moderate oven is 350 – 400 F.

Source: SIS McGee, Richfield Grange, Summit County, OH
Lowell Grange, Washington County, OH
—–

The How-To-Cook Book by Jackie Gannaway
The Bread Book by Linda Collister Anthony Blake
Using a Hot Wok by Crispin Burnham
Tips for the Lazy Cook by Liza Roundalot
Secrets of a Jewish Baker by George Greenstein
The All Natural Allergy Cookbook by Jeanne Marie Martin
The New Complete Book of Breads by Bernard Clayton
The Breads of France by Bernard Clayton
“The Deaf Smith Country Cookbook-Natural Foods for Family Kitchens” by
Ford-Hillyard-Kock

LowFat Healthy Living
Butter Busters Cookbook by Pam Mycoskie
Low Fat and Loving It by Ruth Spear
Good Food Book by Jane Brody
The Uncheese Cookbook
The Single Vegan by Leah Leneman
The Compassionate Cook
Cookbook for People Who Love Animals by
The Best Low-FAt, No-Sugar Bread Machine Cookbook Ever, by Madge Rosenbergs
(Harper/Collins, Publishers, ISBN 0-06-017174-X)
The New Complete Book of Breads by Bernard Clayton
Secrets of a Jewish Baker by George Greenstein
The Breads of France by Bernard Clayton
Look Cook by Anne William, hardcover price is $19.95 and it is published by
Dorling Kindersley. ISBN 1-56458-866-1
Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway
My Favourite Chocolate Cookbook by Mary Norwak, published by Stirling, ISBN
0-304-34336-6
Death by Chocolate by Marcel Desauniers.
Maida Heatter’s Book of Great Chocolate Desserts by Maida Heatter
A Passion for Chocolate by Maurice Jean-Jacques Bernachon
Cocolat by Alice Medrich NY: Warner Books, Inc., 1990. ISBN 0-446-5149-5
International Chocolate Cookbook by Nancy Baggett
Glorious Chocolate by editors of Chocolatier Magazine
365 Great Chocolate Desserts by Natalie Haughton. NY: Prentice Hall Press,
1991. ISBN 0-06-016537-5
A Gourmet’s Guide to Chocolate by Lesley Mackley, Carole Handslip. CA:
HPBooks, Inc., 1989. ISBN 0-89506-853-9
Betty Crocker’s Everything Chocolate by NY: Prentice Hall Press, 1985. ISBN
0-671-84718-X
Betty Crocker’s Chocolate Cook Book by NY: Prentice Hall Press, 1985. ISBN
0-13-084997-9
Chocolate, Williams-Sonoma by SF: Time Life Books, 1993. ISBN 0-7835-0241-9
(Trade), 0-7835-0242-7 (Library)
Chocolate Fads, Folklore Fantasies by Linda K. Fuller, PhD. NY: Harrington
Park Press, 1994. ISBN 1-56023-027-4
Chocolate Surprises by Irena Kirshman. NC: Potpourri Press, 1969.
Faye Levy’s Sensational Chocolate by CA: HPBooks, Inc., 1986. ISBN
1-55788-049-2
Forrest Gump – My Favorite Chocolate Recipes by Winston Groom. AL: Oxmoor
House, 1995. ISBN 0-8487-1487-3
Lee Bailey’s Country Desserts by Lee Bailey. NY: Clarkson N. Potter, Inc.,
1988. ISBN 0-446-5149-5
Mrs. Fields – I Love Chocolate Cookbook by Debbi Fields. NY: Time Life Books,
Inc., 1994. ISBN 0-8094-7808-0
Quick Chocolate Fixes by Leslie Weiner Barbara Albright. NY: St. Martin’s
Griffin, 1995. ISBN 0-312-13153-4
Quick Easy Chocolate by Gina Steer. NY: Howell Press, 1994. ISBN
0-943231-74-4
The 47 Best Chocolate Chip Cookies in the World by Larry Honey Zisman. NY:
St. Martin’s Press, 1979. ISBN 0-312-29983-4
The Book of Chocolate Petit fours by Beverly Southerland Smith. NY:Barron’s,
1982. ISBN 0-89586-481-9
The Chocolate Book by Sara Perry. CA: Chronicle Books, 1992. ISBN 0-8118-0246-9
The Joy of Chocolate by Judith Olney. NY: Harrington Park Press, 1994. ISBN
0-8120-5435-0 (Cloth edition), 0-8120-4279-4 (Paper edition)
Growing Up on The Chocolate Diet by Lora Brody (Henry Holt Co., 1985.)
The Cake Bible by Rose Beranbaum
Piece of Cake by Susan Purdy
Great Cakes by Carole Walter
Classic Home Desserts by Richard Sax
Ice Cream! The Whole Scoop by Gail Damerow
Desserts to Die For by Marcel Desauniers
The Art of Low-Fat Desserts by Alice Medrich
Cakes Men Like by Chronicle Books
On Food and Cooking by Harold McGee
The Cookbook Decoder by Arthur Grosser
American Cookbook by Marilyn Diamond
The almost no fat cookbook by Bryanna Grogan
Exotic Ethiopian Cooking, Publisher: Ethiopian Cookbook Enterprises, 7409 Carol
Lane, Falls Church, VA 22042 USA, Copyright 1993, ISBN 0-9616345-2-9
Tassajara Bread Book by
Laurel’s Kitchen by
The Enchanted Broccoli Forest by
Breads from La Brea Bakery by Nancy Silverton
Food From My Heart by Zarela Martinez
English Bread and Yeast Cookery by Elizabeth David
Jewish Vegetarian Cooking by Rose Friedman
by
Lebanese Mountain Cookery by Mary Laird Hamady
The Joy of Israel by Ricky Friesem and Gerry Hornreich
100 years and Still Cooking by Lutheran Women Missionary League of
Pleasanton,Grace Lutheran, Pleasanton, Nebraska.
The Complete Book Of Spices by Jill Norman
A Painter’s Kitchen, Recipes from the Kitchen of Georgia O’Keeffe by Margaret
Wood
American Wholefoods Cuisine by Goldbeck
Fit For Life Cookbook by Marilyn Diamond
Complete Book of Breads by Bernard Clayton
McDougall Program for Maximum Weight Loss by John McDougall, MD
500 Fat-Free Recipes by Sarah Schlesinger
American Cookery by Amelia Simmons (1984 Dover ISBN 0-486-24710-4)
"From Julia Child’s Cookbook by Julia Child
Food in History by Reay Tannahill
The Roman Cookery of Apicius by John Edwards
A Taste of Ancient Rome by Ilaria Gozzini Giacosa
Going Against the Grain by Phyllis Potts
Light Cooking by Publications International, Ltd. The ISBN # is:
0-7853-0683-8.
So Fat, Low Fat, No Fat by
Butter Busters: The Cookbook by published by Warner Books; the ISBN # is:
0-446-67040-5.
Classic Vegetarian Indian Cooking by Julie Sahni
Classic Indian Cooking by Julie Sahni
Indian Recipes for a Healthy Heart by Fatim Lakhani

Magazines

Chocolatier Magazine, call (815) 734-1109 to subscribe or write Chocolatier,
Dept. A92, P.O. Box 333, Mt. Morris, IL 61054

Title: Gingered Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

3/4 lb Fresh carrots; 1/2 ts Ground ginger;
1/2 c Chicken broth 1 tb Fresh parsley; chopped
Dash onion powder; 1 tb Whipped butter;
2 tb Fresh lemon juice;

Cut carrots in matchstick slices or thin rounds. Place in a saucepan
with broth and onion powder. Cook 15 minutes or until tender. Drain,
add remaining ingredients and toss lightly.
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg;
CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: SWEET AND SOUR PORK #2
Categories: Chinese, Pork
Yield: 6 servings

2 lb Lean pork
1 tb Bacon dripping
2 tb Cornstarch
1/2 c Water
1/4 c Brown sugar
1/3 c Vinegar
1 tb Soy sauce
1 Number 2 can pineapple
-chunks
3/4 c Sliced green pepper
1/2 c Sliced onion

Cut the pork in 1-1/2 inch strips and brown the pieces
in bacon drippings. Drain the pineapple and reserve
the juice. Stir the cornstarch into the water and
combine it with the sugar, vinegar, soy sauce, and
pineapple juice. Cook this until it is clear and
slightly thickened, about 2 minutes.

Add the sauce to the pork and cook for about 1 hour,
covered, over low heat or until the pork is tender.
Chill it overnight. Before serving, heat it over a low
flame until it is hot, then add the pepper, onion, and
pineapple pieces. Cook for 2 minutes and serve with
wild rice or a mixture of white and wild rice.

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Title: Low-Fat Alfredo Sauce
Categories: pasta, sauces
Yield: 1 servings

1 1/2 c low-fat cottage cheese
3 tb low-fat milk
1/2 c red sweet pepper — chopped
1 clove garlic — minced
1 tb margarine — * see note
1/2 c frozen peas
1/8 ts each salt and pepper
8 oz fettuccine or linguine —
1 cooked drained
2 tb grated parmesan cheese
1 tb snipped fresh basil

* I would leave this out, and saute with water

In a blender container combine cottage cheese and milk; blend til
smooth. In a 2-quart saucepan cook sweet pepper and garlic in hot
margarine until tender. Reduce heat. Add milk mixture, peas, salt,
and pepper. Cook and stir till heated through (do not boil) Toss with
hot pasta. Sprinkle with Parmesan and basil. makes 4 main-dish
servings.

***nutrition facts per serving: 362 calories, 5g total fat (1 g
saturated fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1
gram fiber and 26 gram protien. Daily value: 18% vitamin A, 37%
vitamin C, 8% calcium, and 18% iron.

{Kay’s note, I would also add some crab, or shrimp, or clams to make a
seafood Alfredo!}

Source: April issue of Better Homes and Gardens.

Recipe By : Kay Hinga

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STEFADO (GREEK-STYLE OVEN BEEF STEW)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Greek
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Boneless chuck steak
2 ts Olive oil
2 c Water
1/4 c Tomato paste
2 tb Red wine vinegar
2 Inch cinnamon stick
1/2 ts Salt
1/4 ts Each cumin seed and pepper
1 c Pearl onions, parboiled
2 oz Feta cheese, crumbled

On rack in broiling pan broil chuck, turning once,
until rare, about 5 minutes on each side; cut into
1-inch cubes. In 10-inch skillet heat oil over
medium-high heat; add chuck and saute for 5 minutes.
Transfer meat with slotted spoon to a 1 1/2-quart
casserole, reserving the pan drippings. Preheat oven
to 350F. In same skillet stir water, tomato paste,
vinegar, and seasonings into pan drippings; bring to a
boil, stirring to scrape up any browned particles.
Pour over meat in the casserole; cover and bake for 1
1/2 hours. Add onions, cover, and bake until meat is
tender, about 30 minutes longer. Remove and discard
cinnamon stick. Top with feta cheese and bake,
uncovered, until cheese is softened and heated
through, about 5 minutes.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Snickerdoodles
Categories: Cookies, Crisco.034
Yield: 72 cookies

1 c Butter Flavor Crisco
1 1/2 c Sugar
2 Eggs
2 tb Milk
1 ts Vanilla
2 3/4 c Flour, all purpose
2 ts Cream of tartar
1 ts Baking soda
3/4 ts Salt
1/2 c Sugar, granulated
2 ts Cinnamon

Preparation Time: 30 Minutes Bake Time: 7 to 8 Minutes

1. Heat oven to 400 F.

2. Cream Butter Flavor Crisco, 1 1/2 cups sugar, eggs, milk and
vanilla in large bowl at medium speed of electric mixer until well
blended.

3. Combine flour, cream of tartar, baking soda and salt. Mix into
creamed mixture. Shape dough into 1 inch balls.

4. Combine 1/2 cup granulated sugar and cinnamon in small bowl. Roll
balls of dough in mixture. ( Hint: Sugar mixture can be put in
zip-lock plastic bag. Put 2 to 3 dough balls at a time in bag. Shake
to sugar coat. ) Place 2 inches apart on ungreased baking sheet.

5. Bake at 400 for 7 to 8 minutes. Remove to cooling rack.

Colored Sugar Variation: Add 2 teaspoons cinnamon to flour mixture in
step #3. Combine 3 tablespoons colored sugar and 3 tablespoons
granulated sugar for coating instead of the cinnamon and sugar
mixture.

Makes 6 dozen 1 1/2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 41.
Shared by: David Knight

MMMMM

Title: WHITE TURNIP SOUP
Categories: Soups, Vegetables
Yield: 6 servings

4 Medium-sized white turnips
1 lg Onion
3 tb Butter
Salt and pepper
3 sl Bread
2 Egg yolks
1/2 c Cream

Info: from The Old Farmer’s Almanac Colonial Cookbook

Parsley

Peel, slice and coarsely chop the vegetables and cook
them slowly in the butter for 5 minutes. Add 6 cups
of boiling water, salt and pepper, and bread, which
you have first dried out in a slow oven and crumbled.
Simmer the soup for a half hour and puree’ it. Reheat
over low heat. Stir in the egg yolks beaten well with
the cream. Serve at once, garnished with finely
minced parsley.

Posted by Perry Lowell. Courtesy of Fred Peters.

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KOREAN HOME-STYLE SCALLION PANCAKES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Beef
Vegetables Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DIPPING SAUCE—–

1 c Flour 4
Scallions, root ends trimmed 1 ts Salt
-cut into 2″
lengths 1 1/2 c Cold water, or enough to 2
oz Sweet red or green peppers,
~make moderately thin batter -in 2″
juliened strips 3 oz Ground beef
Corn oil for frying 2 tb
Soy sauce 1/2 ts Dried hot red
chili flakes 1/4 ts Korean sesame oil
1 ts Thinly sliced green onion 1/2 ts
Toasted sesame seeds

In a large mixing bowl, combine flour, salt, water and
beef. Add scallions and peppers; mix thoroughly but
gently. Heat an 8-inch skillet over medium-high heat.
Pour in a little oil and reduce heat to medium. Add
half the batter mixture. which should make a pancake
about 1/4-inch thick. Fry for 3 to 4 minutes, then
flip pancake and fry another 3 to 4 minutes. Remove
pancake and keep warm.
Heat a little more oil in the skillet and add
remaining batter. Fry on both sides and remove from
skillet. Slip pancakes onto a cutting board and cut
each into 3-inch pieces. Quickly reassemble pieces in
their original pancake shapes or present uncut
pancakes which are then divided at the table. Serve
warm with traditional Dipping Sauce. DIPPING SAUCE:
Combine ingredients in a small bowl and serve at the
table with pancakes. Makes about 3 tablespoons.

– – – – – – – – – – – – – – – – – –

Title: FRESH LIMEADE
Categories: S_living, Appetizers
Yield: 1 servings

1 1/2 c Sugar
1/2 c Boiling water
2 To
3 ts Grated lime rind
1 1/2 c Fresh lime juice
5 c Cold water
Lime slices
Fresh mint sprigs

Combine sugar and boiling water, stirring until sugar dissolves. Add
lime rind, lime juice, and cold water; mix well. Chill.Serve over
ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts.

MMMMM

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