Title: General Tso’s Chicken (Nancy Hattaway)
Categories: Chinese, Chicken, Ceideburg 2
Yield: 2 servings

1 Egg
1 tb Cornstarch
1 lb Boned, skinless chicken cut
-from thigh or breast into
-2 inch chunks
Peanut oil
16 Dried hot red peppers
5 Scallions cut diagonally
-into 1″ pieces
3 Cloves garlic, finely minced
1/4 ts Grated fresh ginger

MMMMM—————————SAUCE——————————–
4 ts Cornstarch
4 ts Sugar
4 ts Rice vinegar
6 tb Soy sauce
1/4 c Water
1/4 c Rice wine
1/4 c Chicken broth

Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.

In wok or deep-fat fryer, heat 2 inches of oil to 350F. Fry chicken,
a few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.

Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili
peppers and cook until dark red. Add scallions and stir-fry about
one minute. Add garlic and ginger, cooking briefly, but do not
brown. Remove from heat. Reheat deep oil to 400F. Return chicken to
oil, in batches, and cook until crisp and golden brown. Drain on
paper towels.

Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through.

Posted by Stephen Ceideburg December 18 1990.

MMMMM

Title: Berry Syrup
Categories: Fruits, Canning
Yield: 9 half-pts.

Juices from fresh or frozen blueberries, cherries, grapes, raspberries
(black or red), and strawberries are easily made into toppings for use
on ice cream and pastries.

Yield: About 9 half-pints.

Procedure: Select 6-1/2 cups of fresh or frozen fruit of your choice.
Wash, cap, and stem fresh fruit and crush in a saucepan. Heat to boiling
and simmer until soft (5 to 10 minutes). Strain hot through a colander
and drain until cool enough to handle. Strain the collected juice
through a double layer of cheesecloth or jelly bag. Discard the dry
pulp. The yield of the pressed juice should be about 4-1/2 to 5 cups.
Combine the juice with 6-3/4 cups of sugar in a large saucepan, bring to
boil, and simmer 1 minute. To make a syrup with whole fruit pieces, save
1 or 2 cups of the fresh or frozen fruit, combine these with the sugar,
and simmer as in making regular syrup. Remove from heat, skim off foam,
and fill into clean half-pint or pint jars, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Berry Syrup in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Rice Pudding.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Rice
6 c Milk
3/4 c Sugar
1 tbsp Vanilla

Heat it up until almost boiling, stirring. Lower heat, cover, and simmer
for 1 hour, stirring occasionally. Add vanilla.

Variations: Add a mashed banana or two. This will give it sweetness (so
you can reduce the sugar) and give it a banana flavor (duh).

You can eliminate the sugar entirely and sweeten it with Equal after it
cools.
Converted to MM by Donna Webster donna@webster.demon.co.uk

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Eileen

IMPOSSIBLE HAM SALAD PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Peas — frozen, 10 oz size
1 c Ham — finely chopped
cooked
1 c Cheddar cheese — shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard — prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1
1/2". Rinse peas under cold water to separate; drain.
Sprinkle peas, ham and cheese in pie plate. Beat
remaining ingredients till smooth, 15 sec in blender
on high speed or 1 minute with hand beater. Pour in
pie plate. Bake till golden brown and knife inserted
halfway between centre and edge comes out clean 30 to
35 minutes. Let stand 5 minutes before cutting.

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Title: FRENCH FRIED ONION RINGS
Categories: Diabetic, Vegetables
Yield: 4 servings

1 lg Sweet onion
1/2 c Skim milk
3/4 c Plain dried bread crumbs
1 ts Chili powder (optional)
1/2 ts Salt
1 tb Veg. oil
1 ts Veg. oil (more)

Cut onion into 1/4 inch slices and separate rings.
In 9 x 13 pan combine onion milk. Let stand 30
minutes turning frequently. On wax paper combine next
3 ingredients. Turn onion rings into bread crumbs to
coat. Spray cookie sheet and place onion rings on pan.
Drizzle evenly with vegetable oil. Bake 450 for 5
minutes on each side. 1 serving = 1 fat, 1/2
vegetable, 1 bread, 5 optional calories

—–

Mulberry Jelly

Recipe By : Woman’s Day Encyclopedia of Cookery (1966)
Serving Size : 8 Preparation Time :2:00
Categories : Berries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds mulberries — ripe
1/2 cup fresh lemon juice — strained
7 cups sugar
1 bottle liquid pectin

Put mulberries in saucepan and crush. Heat gently until juice starts to
flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and
squeeze out juice. *

Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and
mix well. Put over high heat and bring to boil, stirring constantly. At
once stir in pectin.

Important. Bring to a full rolling boil and boil hard for 1 minute,
stirring constantly.

Remove from heat, skim off foam with metal spoon, and pour quickly into hot
sterilized jars. Seal. Makes about eight 1/2-pint jars.

* Careful. The juice easily stains things red.

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BROCCOLI-CHEESE-MUSTARD SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Broccoli, trimmed
2 md Onions, sliced
5 tb Butter, divided
7 c Chicken broth, divided
1 t Dried oregano leaves,
-crumbled
1/4 c Flour
3 tb Dijon-style mustard
1/8 ts Pepper
1 c Milk
2 c Shredded sharp cheddar
-cheese

1. Cut flowerets off broccoli and divide into small
sections. simmer in lightly salted utter 2 to 3
minutes; drain and set aside.

2. Peel stalks and cut into small pieces; cook with
onions in 3 Tbsp butter in large saucepan about 5
minutes.

3. Add 3 cup broth and oregano; simmer 20 to 30
minutes or until vegetables are fork tender.

4. Process in blender or food processor until smooth.

5. Melt remaining 2 Tbsp butter in saucepan. Stir
in flour and cook until bubbly. Stir in mustard and
pepper.

6. Add processed mixture and remaining 4 cup broth;
heat to simmering, stirring.

7. Slowly add milk and cheese, stirring constantly.

8. Add broccoli flowerets; heat and serve.

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Title: Chocolate-Banana Shake
Categories: Diabetic, Kids, Beverages
Yield: 3 sweet ones

2 Skim milk; 1 ts Unsweetened cocoa;
1 md Banana; sliced

Combine all ingredients in container of electric blender or food
processor; process until frothy. Pour into individual glasses
immediately. Food Exchanges per serving: 1 SKIM MILK EXCHANGE; CHO:
2mg; CAL: 95; CAR: 17gm; PRO: 6gm; FAT: TR; SOD: 85mg;

Source: All New Cookbook for Diabetic and Their Families.
Typed for you and yours by her nieghbor; Sophia Robinson=age 12

MMMMM

Title: Wheat-Free Fruit-Nut Muffins
Categories: Muffins
Yield: 12 servings

1 c Rice flour
1 tb Baking powder
1/2 c Oat or corn flour
1/4 c Chopped cashews
1/4 c Honey
1/4 c Safflower oil
1 c Nonfat milk
2 Eggs; lightly beaten
1/2 c Chopped dried apricots
1/2 c Fresh or frozen cranberries
-or
Blueberries

Recipe by: St. Louis Post-Dispatch 3/10/97
Preheat oven to 400 degrees.

Lightly oil and flour 1 (12-cup) muffin pan.

Combine rice flour, baking powder and oat flour in large
bowl. In separate bowl, combine cashews, honey, oil, milk
and eggs. Combine egg mixture with flour mixture, stirring
gently. Stir in apricots and berries. Pour batter into
prepared muffin cups.

Bake 20 minutes or until muffins are lightly browned and
springy to the touch.

Yield: 12 muffins.
By Mary Carroll.

—–

MASTER MIX MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sugar
3 c Master mix
1 c Skim milk
2 Egg whites

Recipe by: The Living Heart Diet by M. E. DeBakey ISBN
0-671-61998-5
1. Preheat oven to 425 F.

2. Add sugar to Master Mix.

3. Combine milk and egg whites.

4. Add to Master MIx, stirring until flour is just
moistened.

5. Fill oiled muffin tins 2/3 full.

6. Bake for 20 mins.

YIELD: 12 Muffins

1 muffin ñ58 Cal; 4 Prot; 5.9 Fat; 22 Carb; 0.8 Sat;
1.4 Mono; 3.4 Poly; 0 Chol; 321 Na

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