Title: LIVER KABOBS
Categories:
Yield: 4 servings

2 tb Worcestershire sauce
1/4 c Vinegar
3 tb Mustard, prepared
3 tb Molasses
1/2 c Catsup
1 lb Beef liver; or calf’s liver
6 sl Bacon
1 lb Red pepper; cut in 12 pieces
1 lg Green pepper; cut in 12 piec
8 sm Onions

Combine first 5 ingredients in a small saucepan; simmer over low heat
3 minutes. Set aside.

Cut liver into bacon-size strips. Lay a liver strip on each bacon
slice. Alternate vegetables and meat on skewers, lacing meat
accordian style. Brush with sauce, and grill 15 to 20 minutes over
hot coals or until bacon is crisp and liver is cooked to desired
doneness.

SOURCE: Southern Living Magazine, sometime in 1980.

MMMMM

Title: CITRUS SALAD WITH RASPBERRY VINAIGRETTE
Categories: Salads, Fruits, Chinese
Yield: 2 salads

—————————SALAD—————————
1 lg Asian pear
1 lg Orange, navel
1 lg Grapefruit, pink
Mixed greens
Water chestnut, slices
Onion, purple, sliced
Ginger, candied
Walnuts, roasted

————————-DRESSING————————-
2 tb Oil, sesame
2 tb Oil, walnut
4 tb Veinegar, raspberry
1 ts Honey OR
1 ts Sugar, brown

The orange, grapefruit, and asian pear should be
peeled, sectioned and all of the membrane should be
removed.

Any mixed greens that you would like to eat “raw”
can be mixed and placed in a mound in the middle of a
round plate (individual serving). Around this mound of
greens, arrange alternating slices of pear, orange and
grapefruit.

To add a variety of flavors and textures to the
salad, toss in any desired amount of any or all of the
following: thin slices of water chestnut, julienne
strips of purple onion, little bits of candied ginger,
and toasted walnuts.

For the dressing, mix all of the ingredients
together in a blender, or whisk them together
vigorously. If you like a little sweetness to your
vinaigrette dressings, add a little honey, or a little
brown sugar and mix in thoroughly.

Drizzle the dressing over the salad and serve.

Source: “Yan Can Cook,” Martin Yan : PBS Series,
11/8/94

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Sour Cream Potato Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups, Cream

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c diced raw potatoes
1/2 c chopped celery
1/2 c onion — chopped
1 c water
2 c chicken broth
2 c milk — scalded
3 tbsp butter
1 c sour cream
1 tbsp flour
salt and pepper — to taste

Combine the water and broth and in it cook the potatoes, celery and onion in a
covered pan until very tender. Do not drain. Press it through a sieve. Add
milk and butter. Mix sour cream with flour until smooth. Add to soup, and
cook stirring constantly, until thickened. Season to taste with salt and
pepper. Serves 6.

Source: 1001 Dairy Dishes from the Sealtest Kitchens, 1963, p.19

Formatted for MasterCook by Mardi Desjardins, July 14, 1997

– – – – – – – – – – – – – – – – – –

Title: WHITE CHOCOLATE BABY DINOSAUR EGG (KH)
Categories: Candies
Yield: 1 servings

1 Plastic egg mold
Non-stick cooking spray
1 lb White chocolate (containing
Paraffin)
Cotton candy
Candy Dinosaurs

Melt chocolate over medium heat in double boiler until
evenly smooth. Lightly coat each inside egg mold half
with nonstick spray. Pour in about 1/2 cup melted
chocolate in 1/2 mold and “roll” mold around gently so
gravity makes the chocolate flow over entire inside
surface. Pour in more to thicken out any thin spots if
necessary. Repeat with other half. Refrigerate 10-15
minutes. Save 2-3 tablespoons of chocolate to seal
egg. Dip each outer half in warm water to loosen egg
shell and invert it on a plate. Repeat with other
half. If you crack or break the shell, remelt and try
again.

Place cotton candy nest in bottom half of egg, place
candy Dinosaur into cotton candy nest and cover with
top half of shell. Seal the seam with remaining melted
chocolate, and smooth with your finger.

Your Dinosaur egg is now ready to present. Hatch the
egg by rapping the top shell with the back of a spoon
to reveal the candy Baby Dinosaur inside.

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Reggie’s Stuff

Recipe By : reggie@reggie.com
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Peas Crockpot
Low Fat Main Dish
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Garbanzo Beans — soaked overnite
1/2 C Lima Beans — soaked overnite
1/2 C White Beans — small navy, soaked
— overnite
1/2 C Millet, Cooked
1/2 C Barley
1 Tbsp Fresh Rosemary — to taste
1 Tbsp Fresh Thyme — to taste
1 Tsp Fresh Oregano — to taste
1 Tsp Fresh Sage — to taste
1 Tbsp Nutritional Yeast
16 Oz Tomato Sauce

Add all ingredients to crockpot and turn on. I add salt to it as it is
served not during the cooking process.

Entered into MasterCook II and tested for you by Reggie Dwork
reggie@reggie.com

– – – – – – – – – – – – – – – – – –

NOTES : Cal 270.5
Fat 2g
Carbs 51.7g
Dietary Fiber 12.4g
Protein 14g
Sodium 469mg
CFF 6.5%

Date: Thu, 24 Nov 94 11:31:34 EST
From: dabizier@COLBY.EDU (Deborah A. Bizier)

This is eeeeeasy, fast, and only dirties a few dishes….low fat

Low Fat Chocolate Pie Filling

2/3 c. sugar
1/2 c. cornstarch
6 T. cocoa
4 c. skim milk – add 1 c. at a time
2 t. vanilla

mix dry ingredients, add milk and vanilla. Microwave (depending on
wattage) in intervals and stir between to thicken, when thickened, but
still able to pour, do so into your favorite crust….refrigerate with
plastic wrap ON filling….serve with topping of choice…..makes about
9"pie, and can easily be adapted for bigger plates.

You can defrost frozen bread dough and even speed up bread rising in the
microwave if you follow these steps:

For defrosting:
Place bread on a microwaveable plate. Cover with plastic wrap and microwave
on high for 25 seconds. Turn over, rotate plate 1/2 turn and microwave on
high for another 25 seconds. Then put into your baking pan that has been
sprayed with non-stick cooking spray and let rise for 1 to 2 hours. It may be
faster to put the frozen dough in the baking pan which has been sprayed with
a non-stick cooking product. Don’t wrap dough with plastic wrap. Preheat oven
to 200 F, then turn off. Boil 1 or 2 quarts of water in a shall pan. Place
rolls in oven with the pan of sater. Let dough rise about 1 hour, until
doubled in size. Watch closely so dough doesn’t rise too high. Remove water
and then bake bread.

Or. . . wrap frozen bread dough in waxed paper and set in microwave. Set
machine to defrost for 6 to 7 minutes for a 1 lb. loaf of bread. Then allow
to rise and bake in a conventional oven.

Or. . . boil 4 cups water. Place boiled water in microwave with frozen bread
which has been placed in a glass loaf pan. Microwave on high 1/2 minutes;
rest 20 minutes. Repeat 3 times, rotating dish 1/4 turn with each heating.
Rest in microwave until duble in size (15 to 20) minutes. (Reheat water if it
cools) Cook in conventional oven following directions of your recipe.

Or. . . place frozen bread dough in a greased 9x5x3-inch glass loaf pan
placed in 1 cup boiling water bath in a 12×8-inch glass dish. Microwave on
medium (50%), covered with wax paper, 4 to 5 m;inutes, rotating 1/4 turn
every minute and turning dough over halfway through cooking. Rest 10 minutes
in water bath. Bake as desired.

To speed up bread rising:
Fill 4 cup glass measure with 3 cups water. Microwave on high for 6 to 8
minutes to boil. Place dough in glass bowl. Place dough dish in 12×8 inch
glass dish filled with boiling water. Microwave low (10%), covered, 12 to 15
minutes until double in size. Punch down. Repeat. Transfer dough to glass
loaf pan. Repeat until double in size.

I have a few sources that I go by to get the times and cooking level guides.
These tips have helped me from time to time. I know it works. Happy baking!

Title: Gluten-Free Shortbread
Categories: Cookies
Yield: 4 servings

1/2 c Cornstarch
Sugar
175 g Butter
1/2 c Icing [confectioner’s]
1 c Rice flour

1. Sift cornstarch, sugar and rice flour together.

2. Add butter. Mix with hands until soft dough forms. Refrigerate one
hour.

3. Shape dough into 2 1/2 cm balls. Place about 3 cm apart on greased
cookie sheet; flatten with lightly floured fork. Bake at 150 xC for
20-25
minutes or until edges are lightly browned. .SH “Variations”

1. Form balls as above. Roll in finely crushed corn flakes or crushed
nuts. Press top of ball with thumb. Add a dab of jelly.

2. Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped
nuts.
Flatten with lightly floured fork.

Difficulty : easy. Precision
measure ingredients.

Recipe By : Eileen Kupstas kupstas@cs.unc.edu

—–

Florentins

Recipe By : Martine Bouchet
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 gr black chocolate (around one big cup)
50 gr dried currants (1/4 cup )
50 gr almonds (sliced)(1/4 cup)
50 gr candy fruits (1/4 cup)
(oranges,mandarines,cherry,etc)
4 tbs honey
50 gr butter (1/4 cup)

This recipe come from south of France.

I’m not very sure about the translation of gr in cup.

-take a big dish and buttered it.
-melt the chocolate in double boiler.When it’s ok put the chocolate in the
dish.
-melt the honey in a sauce pane .
-grill the almonds with the butter.Mix the almonds with the honey ,currants
and the candy fruits.Put,(spread) this preparation on the chocolate.Wait 2
hours.And after you can cut it in square.
For this you can use white chocolate and you can add some alcohol.

– – – – – – – – – – – – – – – – – –

Title: Chilled Lemon Soup
Categories: Appetizers, Soups, Fruits, Vegetarian
Yield: 4 servings

1 1/2 pt Vegetable stock
1/2 pt Dry cider
2 oz Short-grain brown rice
Salt pepper
2 ea Lemons, juiced, rind grated
2 tb Chives, snipped
4 ea Thin lemon slices to garnish

Simmer the stock, coder rice in a covered pot with salt, pepper
lemon rind for 40 minutes. Puree return to the pot.

Mix in the lemon juice simmer gently. Cool skim any fat that
might appear on the surface. Chill.

To serve, scatter with the chives garnish each bowl with a slice of
lemon.

Adapted from Pamela Westland, “Fruit”

—–