Title: West African Lemony Chicken-Okra Soup
Categories: Soups, One dish
Yield: 5 servings

2 x Juice of 2 Lemons
6 c Chicken broth or Water
3 x Tomatoes, peeled choppped
2 c Sliced Okra (or 1 can 15 oz)
2 ts Salt
1/2 ts Ground Red Pepper
1 x Broiler chicken, (2 1/2 lbs)
1 x Lge Onion, peeled chopped
1 cn Tomato Paste (6 oz.)
1/3 c Uncooked long grain Rice
1/4 ts Pepper
1 ts Ground Tumeric

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients and continue to cook slowly
about 30 minutes, until chicken and rice are tender. Remove chicken
pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.

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Title: RASPBERRY VINEGAR 1
Categories: Salads, Fruits, Beverages
Yield: 1 servings

6 c Raspberries
-Heinz Natural If Available)
1 qt Distilled White Vinegar (
1/2 c Sugar

Place the berries in a large container. Bring the sugar and vinegar
to a boil and pour over the berries. Stir and cover. Cool and
refrigerate for 30 days. To process, strain the liquid through a
piece of cheesecloth into a large pot. Bring to a boil and simmer
for 5 minutes. Remove from the heat and pour into hot sterilized
jars, cover and seal. Yield 1 Quart. NOTE: This vinegar needs to sit
for 30 days to attain its full body and flavor. Serve with salads, as
a marinade for meats, poultry, or fish, or for something unusual
sprinkle over french fried sweet potatoes. Try using the vinegar in
salad dressings.

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Title: Crunchy Snacks for Kids
Categories: Kids, Snacks
Servings: 6

1/2 c (8 tbsp) honey
1/2 c Margarine
6 c POPPED popcorn
1 c Shelled peants

From: Vicki Lansky’s CANDY book

COOKIE JAR

Have you thought of putting crackers in your cookie jar? They are made with
less sugar and you can choose a low salt variety. You can fill a cookie jar
with peanuts-in-th-shell or roasted no-salt nuts. Or keep on hand a jar of
nuts and raisins with a few chocolate chips thrown in (aka “gorp”).

POPCORN

Try sprinkling grated Parmesan cheese or American cheese on popcorn. Or,
mix with peanuts, or cinnamon.

Package extra popcorn in small plastic bags with twist ties – excellent for
an out-of-doors treat, car ride (Donna’s note: UGH!) or TV special snack.
(Donna’s note: lunch boxes!)

HONEY “CRACKER JACKS”

Heat honey and butter in a saucepan until blended. Cool. Pour over popcorn
which has been mixed with peanuts, stirring as you pour. When well-coated,
spread in a pan in a single layer. Bake at 350 for 5 – 10 minutes or until
crisp, stirring several times. The difference between crisp (not brown) and
burnt can be a matter of minutes. Package in plastic bags and twist tie. If
you want it to be mistaken for the “real thing”, add a small toy.

POPCORN CANDY CLUSTERS

1 cup (8 oz) semi-sweet chocolate chips 1 cup freshly popped popcorn 1 cup
nuts

Melt chocolate chips. Add popcorn and nuts and stir until they are well
coated. Drop by spoonfuls onto a cookie sheet or wax paper and let set til
firm. If the crowd is rushing you for a taste, chill the clusters in the
freezer for 5 minutes. When firm, store in plastic bags.

CRUNCHO MIX

Mix: 4 cups crunchy cereal (Cheerios, or Corn Chex, etc) 1 cup peanuts or
mixed nuts 1 cup pretzel sticks, the smallest size 1 cup seasoned croutons

Combine: 1/2 cup salad oil or 6 tbsp melted butter 2 tsp Worcestershire
Sauce 1/4 tsp garlic powder

In a shallow pan coat crunchy ingredients with the combined oil and
seasonings. Heat in oven at 250 for about 45 minutes, stirring every 15
minutes. Spread on absorbent paper to cool.

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Title: FRUITED SMOKED TURKEY SALAD *
Categories: Salads, Turkey, Fruits, Pasta, Nuts
Yield: 6 servings

——————————PATTI – VDRJ67A——————————

———————————–SALAD———————————–
6 oz Mostaccioli; uncooked
2 1/2 c Smoked turkey breast; cut in
– strips
1 1/2 c Cantaloupe; cubed
1/3 c Green onions; sliced
1 1/2 c Strawberries; sliced
1/2 c Slivered almonds; toasted

———————————-DRESSING———————————-
1/3 c Lemon juice
1/4 c Oil
1/4 c Honey
1/2 ts Grated lemon peel

To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10
minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package. Drain;
rinse with cold water. In large bowl, combine all salad ingredients
except strawberries and nuts; toss. In jar with a tight fitting lid,
combine all dressing ingredients; shake well. Pour over salad; toss
to coat. Cover; refrigerate 1-2 hours to blend flavors, stirring
occasionally. Just before serving, gently stir in strawberries and
almonds.

—–

QUICK BEAN ‘N’ CHEESE ENCHILADAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked Idaho Pinto beans
-OR Pink or Small Red Beans
1/2 c Bottled salsa
-OR- picante sauce
8 Corn tortillas
1/2 lb Cheddar cheese, divided
20 oz Enchilada sauce
Shredded lettuce
Sour cream

Mash beans with salsa. Spoon beans down center of each
tortilla, dividing evenly Cut half of cheese into 8
sticks. Place 1 stick over beans on each tortilla.
Roll tortilla to enclose cheese and beans. Place,
seam-side down, in greased shallow baking dish. Pour
enchilada sauce over all. Grate remaining cheese and
sprinkle over sauce. Bake in preheated 350-degree F
oven for 15 to 18 minutes. Garnish with lettuce and
sour cream. Makes 8 enchiladas.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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DILLED VEGETABLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Vegetable Stock — Rec. # 2
1 t Dill Weed
1 d Pepper
1 1/2 c Potatoes — Diced
1/2 c Onion — Diced
3 ea Carrots — Sliced 1/4″ Thick
2 c Zucchini — Sliced
2 ea Tomatoes — Md, Chopped
1 x Salt — To Taste

Combine the stock with the dill weed, pepper,
potatoes, onion, and carrots in a 2-quart saucepan.
Bring the mixture to a full boil, partially cover,
reduce the heat and simmer for 20 minutes. Add the
zucchini and tomatoes and cook another 10 minutes or
until all of the vegetables are tender. Salt to taste
and serve hot.

– – – – – – – – – – – – – – – – – –

Baked Stuffed Peaches

Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
75 g ground almonds
3/4 cup ground amaretti
50 g sugar
2 egg yolks .br or
1 whole egg — beaten
6 freestone peaches
butter
1/2 cup marsala

1. Combine the sugar, ground almonds and amaretti.

2. Gradually stir in the beaten egg, adding just enough egg so the mixture
holds together; don’t let it become too wet to hold its shape.

3. Form the mixture into 12 balls approx. the size of walnuts.

4. Butter a shallow baking dish. Halve the peaches and remove the pits,
placing the halves cut-side up in the dish.

5. Press a ball of the almond mixture into the cavity of each peach half.
Dot the tops with butter, and drizzle marsala over all.

6. Bake at 190°C for around 30 mins. until the almond mixture is golden
and crusty. Serve warm or chilled.

Difficulty : easy.
Precision : measure ingredients.

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HOMEMADE MINCEMEAT

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Low-Cal Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Green tomatoes, chopped
6 Tart apples, chopped
1 c Currants
1 c Raisins
3 ts Ground cinnamon
1 t Ground cloves
1/2 ts Allspice
1/2 ts Ground ginger
1/4 c Vinegar
1 tb Grated orange peel
1/2 c Unsweetened orange juice

Combine all ingredients in a large, heavy pot. Simmer until thick. Makes
about 3 quarts. Freeze mincemeat in one-cup portions.

1/3 cup serving ô4 calories, 1 Fruit Vegetable choice .6 grams protein,
.2 grams fat, 11.3 grams carbohydrate, 1 gram fiber Cookies Naturally by
Shirley Hartung, Kitchener, Ontario 1989

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FALAFEL (NYT)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——FORMATTED BY
S.GRABOWSKI—————–
2 c Cooked chickpeas ->OR<- 1 1lb4oz can garbanzo beans -drained and rinsed 1/3 c Water 1 Slice whole wheat bread -crusts removed 1 tb Unbleached white flour 1/2 ts Baking soda 3 Cloves chopped garlic 1 Egg, sl. beaten 2 tb Chopped parsley 3/4 ts Salt 1/4 ts Fresh ground black pepper 1/4 ts Ground cumin 1/2 ts Ground tumeric 1/4 ts Dried basil 1/4 ts Dried marjoram 1 tb Tahini ->OR<- Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita, halved 1/2 c Chopped onion 1 Tomato, peeled diced 1 c Shredded lettuce 1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor. 2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft. 3) Preheat the oven to 365F 4) Form the mixture into 1″ balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce. From The New York Times New Natural Foods Cookbook - - - - - - - - - - - - - - - - - -

Title: MCT’S CONCH CHOWDER
Categories: Soups/stews, Fish/shellf, Potatoes
Yield: 4 Servings

2 lg Onions, diced
1 Bell pepper, diced
2 lg Potatoes, peeled cubed
6 oz Bacon, cut in 1/4″ dice
1 15 oz. can tomato puree
1 8 oz. bottle clam juice
1 8 oz. can diced tomatoes in
Juice
2 lb Conch or clams, diced (see
Note)
1 T Salt
1 T Thyme, use fresh if
Available
2 t Black pepper
1 Bay leaf, crushed
2 oz Hot sauce or salsa (see
Note)
1 Jalapeno pepper, finely
Diced

Saute bacon until soft-cooked; add green peppers and onion to skillet
and saute to al dente stage. Place in a large pot and add tomato
puree, diced tomatoes, clam juice, salt, pepper, bay leaf, thyme,
potatoes, jalapeno, hot sauce, and conch. Bring to a low boil for 15
minutes, then simmer for 1 hour. To hold until serving time, cool to
room temp- erature and refrigerate.

NOTE: At McT’s, the diced conch meat is marinated overnight in papaya
juice to tenderize it. The papaya juice can be rinsed off with a
little left in to give a slight sweet flavor to the chowder. NOTE:
The resaurant uses Pico Pica hot sauce, usually only available to the
trade, but La Victoria hot salsa, which is more available, may be
substituted, Buchholz says.

From McT’s Shrimp House and Tavern, 1523 Periwinkle Way, Sanibel
Island, FL. General Manager Ron Buchholz figured out a home-size
version of McT’s Conch Chowder. Recipe supplied by Lillian Austin,
former Food Editor of the Ft. Myers News Press from a cookbook she
had. From: Michael Hackmann Date: 16 Oct 96

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