Title: Ranch Flavored Oyster Crackers Mix *
Categories: Snacks, Nuts
Yield: 24 servings

MMMMM———————-PATTI – VDRJ67A—————————
1 pk Unsalted oyster crackers
1 cn Mixed nuts
1/2 pk Fish crackers
3/4 c Vegetable oil
1 pk Hidden Valley Ranch Mix
1 ts Lemon pepper seasoning
1 ts Garlic powder
1 ts Onion powder
2 ts Dried dill

Preheat oven to 250~. Mix oil, dressingmix, and all seasonings
together. Pour crackers into large baking pan. Stir in fish crackers
and nuts. Drizzle oil mixture over and stir well to coat all crackers
and nuts. Bake for 15 minutes. Do not overbake. Store in air-tight
container.

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Chickpea And Green Bean Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans Salad Dressings
Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Chickpeas — cooked
1/2 Pound Green Beans
—–Dressing For Chickpeas—–
1/3 Cup Oil
1/4 Cup Wine Vinegar
1/4 Teaspoon Salt
1 Teaspoon Garam Masala
2 Cloves Garlic — crushed
1/8 Teaspoon Cayenne
—–Dressing For Beans—–
1/4 Cup Oil
2 Tablespoons Lemon Juice
1/2 Teaspoon Salt
1/2 Teaspoon Garam Masala
2 Tablespoons Onion — minced
1 Teaspoon Fresh Ginger Root — grated

Heat chickpeas in their liquid and drain. Place in a bowl. Combine all
ingredients for chickpea dressing and pour over chickpeas while they
are still warm. Mix well. Cool, cover and set aside. Combine all
ingredients for green bean dressing. Wash and trim beans, and cut
into 3/4-inch long pieces. Steam or boil beans until just tender. Drain
thoroughly. Shake them in a colander until they look very dry. Put
beans in a separate bowl from chickpeas and pour bean dressing over
them. Let sit for 5 minutes. Combine the two beans and mix well. It’s
best to let the chickpeas sit in their dressing for several hours
before mixing them with the green beans so the chickpeas can absorb
the flavors. Serve cold or at room temperature.

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Title: Artichokes Romas Style
Categories: Vegetables, Italian, Masterchefs, Frisco, Gir
Yield: 4 servings

12 sm Artichokes 1/4 c Oil, olive
1 md Lemon 1 c Broth, chicken
2 md Onions, quartered Salt
1 ea Garlic, clove Pepper
1 ts Marjoram, dried

Remove the outer leaves of the artichokes, cut off the tops, and
let the artichokes stand in cold water with juice of the lemon for 10
minutes.

Arrange the artichokes around the sides of a heavy casserole.
Put the quartered onions in the middle. Sprinkle with garlic,
marjoram, broth, salt and pepper.

Cover and bring to boil over high heat. Simmer gently over low
heat, still covered, for 20 minutes.

Serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA

—–

MUD HENS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick mix
4 Eggs, beaten well
1 Box, light brown sugar
2 c Pecans, chopped

Mix all ingredients together and grease and flour
glass pan. Bake at 350 degrees for 30 minutes. Randy
Rigg

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Title: PEACH CRUMBLE PIE
Categories: Pies, Fruits, Malgieri
Yield: 10 servings

1 No-Roll Pie Shell
-(See RECIPE)

MMMMM———————–CRUMB TOPPING—————————-
1/2 c Butter
1/2 c Light brown sugar
1 1/4 c All-purpose flour

MMMMM———————–PEACH FILLING—————————-
2 1/2 lb Ripe freestone peaches
1/4 c Sugar
1 tb Flour
1/4 ts Nutmeg
1 ts Finely grated lemon zest

PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter
and stir in brown sugar evenly. Stir in flour, then allow to rest 5
minutes. Break up into large crumbs using fingertips. Preheat oven to
350F. Set a rack in the lowest level of the oven. Cut a cross in the
blossom end of each peach and plunge them a couple at a time into a
pan of boiling water for about 30 seconds. Remove to a bowl of cold
water and slip off skins. If peaches are ripe, skins will slip off
easily. If not, touch up with a paring knife. Halve and pit peaches,
then cut each half in 5 or 6 wedges. Place peaches in a bowl and
sprinkle with remaining filling ingredients, toss well to coat and
pour into pie shell. Sprinkle crumbs evenly over filling and bake
about 30-to-40 minutes, until filling is bubbling and crumbs appear
well colored. Cool on a rack and serve lukewarm or at room
temperature.

NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK

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Title: Chicken-Rice Soup
Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
Yield: 6 servings

3 lb Chicken pieces; 1 pn Pepper;
8 c Water; 1 Bay leaf;
1/2 c Celery with leaves; chopped 1/4 ts Celery seeds;
1/4 c Fresh parsley leaves;chopped 1/2 c Rice; uncooked
1 sm Onion; 1 c Carrots; diced

Simmer the chicken in the water with the celery, parsley, onion,
pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay
leaf.) Bone the chicken and chop into bite-size pieces. Combine the
broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40
minutes or until the rice is tender.

1 cup – 287 calories, 3 lean meat, 1/2 bread exchange 11 grams
carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg
potassium, 88 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93.

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Speedy Cream of Potato Soup

Recipe By : EASY ONE-DISH RECIPES
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter or margarine
1 medium onion — chopped
4 1/2 cups water
1/2 teaspoon salt
dash pepper — if desired
2 1/4 cups Betty Crocker Potato Buds Mashed
potato mix (dry)
shredded cheddar cheese — if

chopped green onions — if desired

Melt margarine in 2 qt saucepan over medium heat. Cook onion
in margarine about 3 minutes, stirring occasionally, until tender. Stir in
water, salt and pepper. Heat to boiling; remove from heat. Stir in potato mix
until dissolved. Serve with cheese and onion tops.

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3 leek tops
1/2 lb. old mushrooms, rinsed and quartered
3-4 carrots, rinsed and cut in 2″ segments
1 baked potato, cut in big chunks
5-6 stalks celery, in 2″ segments
3 small onions, peeled quartered
3 whole cloves garlic, peeled
1 bay leaf

I put all of this in a large stock pot ran in enough water to cover it
my 2 inches, brought it to a boil and let it simmer for 2+ hours, then I
strained it and put it in a smaller pot and let it boil for about 30-40
minutes until it was reduced to 60% of original volume. This is the
darkest, best smelling stock I have ever made. I can’t wait to try it
out.

CHRISTMAS DAY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Milk
6 tb Golden syrup
1 oz Butter
1 1/2 c Mixed fruit
1 t Mixed spice
1/2 ts Cinnamon
1/4 ts Salt
1/4 c Raw sugar
2 c Baking bran flakes
2 ts Baking soda
1 Red green glace cherries
1 Icing sugar

Reheat oven to 375oF prepare muffin pans. Put the
first 4 ingredients into a saucepan heat gently
until butter has melted. While mixture is heating,
sift the flour, spice, cinnamon salt into a large
bowl, stir in the bran sugar. Lightly beat the
eggs. Add the baking soda to the melted ingredients,
then pour this the eggs into the flour mixture.
Quickly lightly stir until just mixed. Spoon
mixture into paper Christmas muffin cups or pans.
Place a cherry on top of each. Bake for about 15 mins
or until muffin springs back when lightly touched.
Dust with icing sugar if wished and serve warm. Makes
12.

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BEEF AND VEGETABLE SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
BEEF BONE STOCK:
4 lb Meaty bones sawed into
-piece
1 ea Halved onion
2 ea Quartered carrots
1 ea Outer stalk celery cut
-into 3 pieces
1 sm Turnip sliced optional
12 ea Peppercorns
1 ea Bay leaf
Pinch of thyme
4 ea Parsley stalks
SOUP:
3 pt Beef bone stock with
-fat removed
3 tb Fat from stock
1 lg Chopped onion
1 c Diced carrot
1/2 c Diced celery
1/2 c Diced turnip optional
1/2 c Diced parsnip optional
1 1/2 lb Cross cut shanks
1 c Chopped tomatoes
1 t Sugar
1 tb Salt
1/2 ts Pepper
1/4 c Barley (if used soup must
-be eated in a day or two)

STOCK: Wash soup bones in cold water, place in
large kettle
and cover with cold water, about 4 pints. Bring to
a boil
slowly, skimming when necessary. Add vegetables,
peppercorns,
herbs and salt. Cover and simmer 2-3 hours. Strain
stock into a
large bowl and discard the bones and vegetables.
Store stock,
covered, overnight in refrigerator. Next day remove
the fat and
retain 2-3 tb of it for the soup.
SOUP: Place fat in soup kettle and saute onions,
carrots,
celery, turnips and parsnips over low heat for 10
minutes.
Increase heat and add boned and diced shank meat.
Cook,
stirring, until beef juices run out and brown. Add
stock,
barley, tomatoes, sugar, salt and pepper. Bring to
a boil.
Reduce heat, cover and simmer for 1 1/2 hours or
until beef is
tender. Soup is ready to serve. Soup improves when
served the
next day.

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