CORN, SCALLION AND RED PEPPER QUESADILLA

Recipe By : TVFN How to Boil Water Show #8354
Serving Size : 4 Preparation Time :0:00
Categories : Htbw

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large flour tortillas
1 cup Monterey jack cheese — grated
1/2 cup fresh or frozen corn — thawed
1/2 scallion — thinly sliced
1/2 red bell pepper — seeded and chopped
2 tablespoons chopped cilantro

Preheat oven to 375 degrees. Place 2 tortillas on baking sheet and top with
cheese, corn, scallion, red pepper and cilantro. Top with emaining two
tortillas and bake for 10 minutes or until cheese me lts. Alternative:
Substitute any leftover cooked vegetables for fresh vegetables.

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FLORIDA COLESLAW (FLORIDA COOKING)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Head (3/4 to 1 pound)-
-cabbage
3 ea Onions or scallions with-
-tops, sliced very thin
1 1/2 ts Dried dillweed or 2 tb-
-minced fresh dill
1/2 ts Salt
1/4 ts Freshly ground pepper
3 tb Red wine vinegar
2 tb Vegetable or olive oil
1/3 c Mayonnaise

Shred the cabbage fine with a sharp knife or in a food processor. Cut out
the core; this is the cook’s bonus if it is sweet, discard it if it is
bitter. In a medium-size bowl, combine the cabbage with the green onions,
dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise,
and toss again. Cover and chill 1 hour before serving.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in
by: Ronnie Wright

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10 oz tofu (extra firm)
3 tsp vanilla extract
2 Tbsp maple syrup (or other sweetener) or to taste
1/2 cup tahini (sesame butter)
3/4 cup cold water or soy milk
1/4 cup walnuts (chopped med. coarse)
3 Tbsp cocoa powder
prepared and cooled 9 inch pie crust of your choice
Cube tofu and process in food processor until very smooth. Add
vanilla and maple syrup while continuing to blend. Stop and add
tahini, then continue to blend (mixture will clump up but smooth out
with continued processing). Add liquid in two or more additions,
blending between. Mixture should be quite soft and probably has
become quite warm. Divide mixture in half; leave one half in
processor. Fold walnuts into the 1/2 mixture in bowl and cocoa powder
into the 1/2 mixture in the processor. Blend tofu and cocoa mixture
till smooth. Spread the two mixtures into a prepared and cooled pie
crust of your choice. Now, swirl the vanilla and chocolate layers
together for an attractive appearance. Chill thoroughly and serve
with whipped cream or rice dream (available at health food store)

MULLIGATAWNY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Canola oil
2 lg Onions — coarsely chopped
2 lg Celery stalks — coarsely chop
1 lg Garlic clove — minced
4 c Chicken stock — defatted
2 lg Apples — * see note
2 md Carrots — coarsely chopped
1/4 c Fresh parsley — coarsely chop
2 tb Sweet red peppers — coarsely
1 c Water
1/2 c Boiling potatoes — peeled d
2 1/2 ts Curry powder
1 t Chili powder
1/2 ts Ground allspice
1/4 ts Dried thyme
1/4 ts Black pepper
1 1/2 lb Chicken wings
1 lb Chicken breast halves withou
1 1/4 c Tomatoes, canned — chopped
Salt

Recipe by: Skinny Soups Combine oil, celery, onions,
and garlic in a large pot. Cook over medium h pers
and cook, stirring, 3-4 minutes longer. Stir in
remaining stock, wate Remove pot from heat. Remove
chicken from pot. Discard chicken wings and

Using a measuring cup, scoop about 2 cups vegetables
and liquid from pot an When chicken breasts are cool
enough to handle, remove meat from bones and Will keep
in refrigerator for 3 days.

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Title: Orange Tea Biscuits
Categories: Cookies
Yield: 14 servings

2 c Flour
1 ts Baking powder
1 ts Salt
4 tb Shortening
3/4 c Milk
1 tb Grated orange rind
Orange juice
1 sm Sugar cubes

Sift flour, baking powder and salt together into mixing bowl. Cut in
shortening with a pastry blender, blending it until the mixture resembles
coarse corn meal. Add orange rind. Stirring in with a fork, add enough milk
to make soft dough, or until flour leaves sides of bowl and follows fork;
continue stirring until all flour disappears.
Turn out on board; knead lightly for about 1/2 minute. Turn smooth side
up and pat dough or roll 1/2″ thick; cut with floured biscuit cutter.
Transfer biscuits to a greased baking sheet; place 1″ apart if crusty
biscuits are desired, or barely touching each other for softer biscuits
with less crust. Press a small cube of sugar dipped in orange juice into
top of each biscuit. Bake at 450 degrees for 12 to 15 minutes.

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Title: Cream of Crab Soup
Categories: Soups Appetizers Fish Londontowne
Servings: 6

1 lb Crabmeat 1/4 t Celery salt
1 ea Chicken boullion cube 1 t Salt
1 c Boiling water 1 x Dash pepper
1/4 c Chopped onion 1 qt Milk
1 c Butter 1 x Chopped parsley
3 T Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend
in flour and seasonings. Add milk and boullion gradually; cook until
thick, stirring constantly. Add crabmeat, heat. Gaarnish with parsley.

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Title: DEEP-FRIED BEAN CURD STIR-FRIED WITH MUSHROOM
Categories: Vegetarian, Beans, Chinese
Yield: 4 servings

1 1/2 Cakes bean curd
Vegetable oil
— for deep-frying
6 md Chinese dried mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock

—————————SAUCE—————————
2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar

Cut the bean curd into 1- x 1-1/2-inch flat pieces.
Deep-fry them in hot oil for 2 to 2-1/2 minutes, until
the surfaces are somewhat firm and yellow. Drain
thoroughly. Soak the mushrooms in boiling water for
half an hour. Drain. Discard the stems and cut the
caps into halves. Cut the onion into thin slices.
Break the broccoli into individual florets and cut the
stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok.
When hot, add the onion, ginger, broccoli stems, and
mushrooms and stir-fry in the hot oil for 2 mintues,
to season the oil. Add the broccoli and stock and
continue to stir-fry for 1-1/2 minutes, and then cook,
covered, for 1-1/2 minutes. Uncover the pan or wok,
pour the sauce ingredients over the contents, and
continue to turn and stir-fry all ingredients together
for a further 1-1/2 minutes. Serve with rice and
other dishes.

Source: New Chinese Vegetarian Cooking by Kenneth Lo
Typed for you by Karen Mintzias

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Ginger Lemonade

Fresh ginger
Juice of 3 lemons
1/2 cup Honey (or sweetener of choice)
2 quarts water

Place water on the stove to boil. Peel a good 2-3 inch slice of
ginger (depending on how you like ginger). Grate the ginger over
a fine mesh grater. Squeeze the freshly grated pulp to remove
the juice. Discard dry pulp. When water boils, add the lemon
and ginger juice. Let steep for 20 minutes, then add the honey.
(Personally, I’ve found that 1/2 cup honey is almost too sweet,
so adjust accordingly). This is very refreshing.

Title: Beef and Macaroni Chili
Categories: Diabetic, Main dish, Pasta, Cheese, Chili
Yield: 4 servings

1 c Macaroni, raw 1 pn Salt
1/2 lb Ground beef 1 pn Pepper, freshly ground
1/2 ts Garlic powder 1 cn Tomato soup
1 ts Chili powder 1 oz Mozzarella cheese 15% mf

Cook macaroni about 7 minutes. Brown meat in largest saucepan and
drain off all fat. Add garlic, chili powder, salt and pepper. Mix
well and cook on low about 5 minutes. Add cooked macaroni and tomato
soup. Heat thoroughly. Just before serving add grated cheese. Cover
and heat until cheese melts.

Estimated 3 protein, 1 1/2 starch, 1 fruit veg. Source: Eat Light
and Love It!

Leftovers are good reheated the next day and can be frozen. Favorite
quick recipe of Elizabeth Rodier and family.

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Title: Soda Crackers
Categories: E cleary, Breads
Yield: 4 servings

“My crackers go as fast as
Chocolate chip cookies.”

4 c flour 1 tsp baking powder 3/4 c butter, Crisco, or oleo 1 1/3 c
milk or water

Mix flour, baking powder and shortening as for a pie crust. Add
liquid and cut in with a knife. Form a ball of dough and cut into
four pieces. Roll 1/4 out very thin. Cut with biscuit or cookie
cutter (2″ diameter) and place on cookie sheet. Prick with a fork
4-5 times and sprinkle with salt (to your own taste.) Bake at 375
degrees until golden. May be turned once. Watch carefully.

Donna McNicholas – Kansas Countryside Magazine

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