Title: Red Peppers Stuffed with Shrimp
Categories: Main dish, Seafood
Yield: 4 servings

2 lg Sweet red peppers
3 T Butter
1/4 c Chopped onion
1/4 c Flour
1 c Sour cream room temperature
1 t Fresh lemon juice
1 t Dijon mustard
2 T Chopped fresh parsley
1 cn Water chestnuts, drained
And thinly sliced (8 oz.)
2 c Cooked tiny shrimp
Salt and freshly ground
White pepper
1/2 c Monterey Jack cheese finely
Shredded

Directions;
Preheat oven 350 degrees. Halve peppers lengthwise, remove seeds and
membrane. Blance for 4 minutes in boiling water, drain.
Melt butter and saute onion until soft, do not brown. Sprinkle with
flour and cook until bubbly. Remove from heat and blend in sour
cream. Cook over low heat until thickened. Add lemon juice,
mustard, parsley, water chestnuts, and lastly shrimp. Season with
salt and pepper. Spoon into pepper shells, and sprinkle tops with
cheese. Bake 30 minutes till heated through and cheese is bubbly.
source marina

MMMMM

FRENCH STEW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cyberealm Ethnic
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Stew beef
1 c Burgundy
1 cn Cream of mushroom soup
1 pk Dry onion soup mix
1 c Onions (small) [cooked]
1 c Baby carrots [cooked]
1 c Green olives

1) Cut beef into small chunks and place into a large casserole,
add the wine, soup, and soup mix… mixing well… 2) Bake in a 250o
oven for 4/ hrs… then add the onions, carrots, and olives, return
to oven and bake for an additional 30 min. 3) Serve with a salad and
warmed french bread…

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Title: Christmas Hazelnut Balls
Categories: Cookies, Holiday
Yield: 20 servings

1 c All-purpose flour
1/2 c Margarine
1 c Hazelnuts; or pecans
2 tb Sugar
1/8 ts Salt
1 ts Vanilla extract
Confectioner’s sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:55
1. Combine all ingredients in a large bowl except the confectioner’s
sugar. Use a large wooden spoon or your hands to mix thoroughly.
2. Refrigerate dough for 30 minutes — a very important step.
3. Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased
cookie sheet. Bake in preheated 375-degree oven for 15-20 minutes or until
set but not brown. Do not overcook.
4. Let stand 1 minute in pan then remove to wire rack. Cool until
barely warm. Roll in sifted confectioners sugar. Cool completely, then
just before serving, roll again in the confectioners sugar.

Yield: about 20 balls. Do not make them too large or they will not cook
properly.

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Amaretto Peach Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Lowfat/Low Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Tablespoons margarine
1/3 Cup Sugar
1 large egg
3/4 Cup Unbleached All-purpose Flour
24 Ounces nonfat Cream Cheese — softened
3/4 Cup Sugar
3 Tablespoons Unbleached All-purpose Flour
3 large Eggs
16 Ounces peach halves in juice
1/4 Cup Amaretto

* Peach halves should be drained, and then pureed.
———————————————————————- —–
Combine margarine and sugar until light and fluffy. Blend in egg. Add
flour; mix well. Spread dough onto bottom of 9-inch springform pan. Bake at
450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at
medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Add peaches and liqueur; mix well. Pour
over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to
250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with additional peach
slices and sliced almonds, if desired.

– – – – – – – – – – – – – – – – – –

Title: Bill’s Navy Bean Soup
Categories: Soups
Yield: 8 servings

1 c navy beans
2 celery stalks
2 carrots
1/2 onion
2 ham hocks
: salt
1/8 ts black pepper
3 TB margarine
3 TB all-purpose flour

1. Pick over the dried beans and discard any debris.
Wash and drain. Put beans in a large pot and cover
with water. Let stand 8 hours or overnight. 2. The
next day, chop celery, carrots and onions into
1/4-inch pieces. (This is easier with a food
processor.) Drain beans. Add vegetables, 5 cups water,
ham hocks or ham bone, and pepper to taste. Add salt
if you wish. Bring to a simmer and cook over low heat
for 3 hours or until beans are tender. 3. Remove ham
hocks and set aside to cool. Remove meat from bones
and cut meat into half-inch pieces. 4. Put 2 cups of
the soup into a blender along with the margarine and
flour; puree. Pour this puree back in pan. Puree more
of the soup if you prefer a smoother texture. Add the
chopped ham pieces back into the soup. Simmer for
15-20 minutes until soup is slightly thickened.

Yield: 6-8 large servings. This soup is especially
good when sprinkled with a few drops of hot pepper
sauce just before serving.

Recipe By : Jo Anne Merrill

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Duncan Hines White Cake

Recipe By : Rosemary Matejka
Serving Size : 12 Preparation Time :0:15
Categories : Cakes Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 box white Duncan Hines cake mix
1 pkg Dream Whip
1/2 tsp baking powder
1 c water — cold
4 egg whites — whipped
1 tbsp oil
1 tsp vanilla
—-Frosting—-
1 box Betty Crocker Home Style Frosting (which is fat-free)

Preheat oven at 350. Prepare a 9 x 13″ pan with cooking spray. In a mixing
bowl, combine cake mix, Dream Whip, and baking powder. In another mixing
bowl, combine water, egg whites, oil, and vanilla. Mix dry ingredients with
wet ingredients just until moistened. Bake for 40 minutes or until golden
brown. To prepare frosting, follow directions on box.

– – – – – – – – – – – – – – – – – –

GRANOLA

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c Rolled oats
1/2 c Wheat germ
1/4 c Honey
1/4 c Vegetable oil
1 c Raisins
—–VARIATIONS, ADD—–
1/4 c Coarsely chopped almonds,
-OR cashews, peanuts,walnuts
1/4 c Bran
1/4 c Unsweetened shredded coconut
1/4 c Sesame or sunflower seeds
1/4 c Nonfat milk

Preheat oven to 300F. Grease 3 large baking sheets with rims. In a large
bowl mix oats together with wheat germ.
In small saucepan heat honey and oil until honey is thin and runny. Add
mixture to oats and blend well.
Spread granola thinly and evenly on baking sheets and bake about 15 min, or
until lightly browned. Cool. Spoon into a large bowl, add raisins, and
mix thoroughly. Store in a tightly covered container and keep in a cool
dry place.

– – – – – – – – – – – – – – – – – –

Title: HOT SOUR SOUP 4
Categories: Chinese, Soups
Yield: 4 servings

Stephen Ceideburg
6 Dried Chinese black
-mushrooms
36 Dried lily buds
3 lg Dried wood ears
1 Boneless chicken breast
– half *
1 tb Peanut oil
1 ts Salt
1 Quarter-sized slice of fresh
-peeled ginger, bruised
1 tb Soy sauce
2 tb Shao Hsing wine **
4 c Chicken stock
2 tb Water chestnut flour mixed
-with 4 tb water ***
1 Egg, lightly beaten with 1
-ts oil
1/4 lb Firm tofu (optional) ****
1 Green onion, trimmed and
-shredded
Chicken Strip Marinade:
1 ts Light soy sauce
1 ts Dry vermouth
1/4 ts Sugar
1 ts Cornstarch
1 ts Sesame oil
Hot and Sour Seasoning:
2 tb Red wine vinegar
1 tb Light soy sauce
1 ts White pepper
2 ts Hot chili oil, or to taste
1 tb Sesame oil

* Skinned and, cut into matchstick strips ** or dry
sherry. S.C. *** Use cornstarch if unavailable. S.C.
**** Cut into strips 1/4 inch thick and 1 1/2 inches
long

There are distinct steps to take in a certain order
instead of just tossing everything into the stock.
Like other Hot and Sour soups, it can be made with
whatever you have on hand. Ms. Jue does suggest,
however that the black mushrooms and wood ears are
pretty important to the taste and should be used if at
all possible. If necessary, she says, substitute
julienned carrot for the lily buds for color and
texture. Shredded bamboo shoots, green beans and bean
sprouts are suggested as additions or sub- stitutions.
Pork or shrimp can be used instead of chicken with out
guilt. Toss in a handful of noodles if you like too…

In 3 separate bowls, cover black mushrooms, lily buds
and wood ears with water until soft and pliable, about
30 minutes. Squeeze dry. Remove and discard stems from
black mushrooms; julienne. Remove and discard hard
ends of lily buds. Remove and discard any hard
clusters in centers of wood ears. Roll each wood er
into a tight curl, cut cross-wise into thin strips.
Set aside.

Mix marinade ingredients. Toss with the chicken strips
and set aside.

Heat wok over medium-high heat. When hot, add oil and
tilt wok to coat sides. Add salt, ginger and chicken.
Stir-fry for 1 minute or until chicken turns white.
Remove chicken and set aside.

Increase to high heat. Add black mushrooms, lily buds
and wood ears to hot oil. Stir-fry until fragrant,
about 1 minute. Add soy sauce and Shao Hsing wine;
stir-fry 5 seconds. Add stock and bring to a boil.
Reduce heat to low and simmer 10 minutes. Then bring
back to a boil. Add water chestnut flour mixture. Stir
continuously until thickened (about 30 seconds).
Remove from heat.

Slowly pour egg into soup in a circular motion while
stir- rings slowly with chopsticks to from silk like
ribbons. Add tofu and chicken.

Put ingredients for Hot and Sour Seasoning in a small
bowl. Stir once or twice; do not over mix. Pour half
into a shallow soup tureen. Ladle soup over sauce.
Scatter green onions on top. Float remaining Hot and
Sour Seasoning on top of soup. Stir gently.

Serves 4 as a meal in itself.

Joyce Jue, San Francisco Chronicle, 1/2/91.

—–

EASY DECORATIVE ICING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/3 c Sifted icing sugar
1 Egg white
1/2 ts Vanilla

Place all ingredients in a large mixing bowl. Beat at
low speed until ingredients are combined. Then, beat
at high speed until stiff glossy peaks form when
beaters are lifted, about 5 to 7 minutes. Icing is
best used right away, but can be covered with plastic
wrap or a damp cloth and kept at room temperature for
2 to 3 hours.

Source: Chatelaine magazine, December 1993, page 109

– – – – – – – – – – – – – – – – – –

Title: DIATETIC BARK CANDY
Categories: Diabetic, Chocolate, Candies
Yield: 1 servings

-Keywords: Brand/Mildred
1 lb Milkcote or whitecoat
-chocolate
1 c Crunchy cereal
-Watermelon seeds or any
-other crunchy food

In the top of a double boiler, melt coating over hot, not boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break
into pieces. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

From: Jeffrey Dean Date: 11-18-93

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