Title: Baked Macaroni with Chipped Beef
Categories: Pasta
Yield: 4 servings

1/2 lb Elbow macaroni
1 qt Water

MMMMM———————CHIPPED BEEF GRAVY————————–
4 oz Chipped beef
1/4 c Butter
1/4 c Flour
3 c Milk
Salt
Pepper

This utterly American recipe appeared in the 1930 edition of “The
Boston Cooking School Cookbook,” and cheese-flavored versions
survived in “The Fannie Farmer Cookbook” as late as 1979

In saucepan, boil macaroni in water until cooked. Drain well. Toss
with Chipped Beef Gravy. Ladle into baking pan and bake at 325’F. 10
minutes.

Each serving contains about: 485 calories; 1,020 milligrams sodium; 65
milligrams cholesterol; 19 grams fat; 57 grams carbohydrates; 20 grams
protein; 0.19 gram fiber.

CHIPPED BEEF GRAVY:

In bowl, soak chipped beef in hot water until softened, then drain.

Melt butter in saucepan, add flour and stir until blended. Whisk in
milk and stir over medium heat until thickened, about 2 minutes. Add
chipped beef and season to taste with salt and pepper.

MMMMM

BEAN THREAD SALAD (YUM WOON SEN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
1/4 c Large dried shrimp
2 oz Mung bean thread noodles
4 Or 5 medium raw prawns,
-shelled, deveined
3 tb Fresh lime juice
2 1/2 tb Fish sauce
3/4 ts Sugar
1 Or 2 medium button
-mushrooms, thinly sliced
1 Celery stalk, thinly sliced
-at an angle
1 Green onion, sliced into 1
-1/2-inch lengths
1 tb Coarsely chopped coriander
-leaves
Red lettuce, washed and
-drained

This salad is very easy to make, and combines the sour, sweet and salty
flavors typical of Thai cuisine. From “Thai Cooking From the Siam Cuisine
Restaurant” (North Atlantic Books, 1989).

Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
(They should still be in relatively whole pieces.) Set aside.

Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
strainer to hold the noodles, dip them into boiling for 1 second. Remove
and immediately dip into ice water to stop the cooking. Drain well and set
aside.

Using a strainer to hold the prawns, boil for 6 seconds until they turn
pink. Drain well.

Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
onions and coriander leaves.

Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
912 carbohydrate, 1 g fiber.

From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

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Title: ALMOND-SAUSAGE STUFFING
Categories: Poultry, Main dish
Yield: 12 servings

1 lb Pork sausage
8 c Dry bread cubes
2 c Thinly sliced celery
1 c Chopped onions
8 oz Canned sliced mushrooms
1 c Slivered almonds, roasted
1 ts Poultry seasoning
1/2 c Liquid from canned mushrooms
1 Egg; slightly beaten

To roast the almonds, place in oiled pan on stove stir frequently until
golden. Brown sausage in fry pan, breaking it apart as it cooks. Add the
sausage, drained, but reserve the drippings in the skillet, to the bread
cubes. Add the celery, onions, mushrooms to the drippings in the
skillet
cook until tender-crisp. Stir into sausage mixture, along with the
almonds poultry seasoning. Heat mushroom liquid – pour over dressing.
Add
egg, toss until mixed thoroughly. This makes enough for a 20 lb. bird.

—–

Title: PINEAPPLE BUTTERSCOTCH CAKE
Categories: Desserts, Cakes
Yield: 16 servings

1 cn Crushed Pineapple (20 oz)
1 c Butterscotch Chips
1 pk Pound Cake Mix (16 oz)
1 pk Instant Butterscotch Pudding

Drain pineapple, reserve syrup. Mix 1 1/2 cups
pineapple with butterscotch chips. Combine pound cake
and pudding mix. Mix pound cake as package directs,
using reserved syrup for all or part of the liquid.
Stir in remaining pineapple. Pour into greased and
floured 13×9 inch pan. Top with pineapple-chip mixture
and bake in 325 degree oven for 55 to 65 minutes.
Preheat oven to 325 degrees
Grease and flour 13×9 inch pan

—–

Craig Claiborne’s No-Salt Chili Con Carne

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Oil — vegetable
3 Onions
1 Pepper
1 1/4 pounds Beef — coarse grind
2 Cloves garlic
2 tablespoons Red chile,hot — ground
1 tablespoon Red chile,mild — ground
1 teaspoon Cumin
1 teaspoon Oregano,dried — pref. Mexican
1 Bay leaves
1/2 teaspoon Pepper
4 cups Tomatoes
1 tablespoon Red wine vinegar
1/4 teaspoon Chile caribe

1. Heat the oil in a deep skillet over medium heat.
Add the onions and green pepper and saute until the onions are translucent,
about 3 minutes.~ 2. Sprinkle the meat with the garlic, ground chile, cumin,
and oregano. Stir to blend. Add the meat to the skillet.
Break up any lumps with a fork, stirring occasionally until the meat is evenly
browned.~ 3. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to
a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and
adjust seasoning.~

– – – – – – – – – – – – – – – – – –

RISOTTO WITH PROCIUTTO AND LEMON

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Italian
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Lemon Peel — julienne
4 tb Unsalted Butter
3/4 c Onion — finely chopped
1 Garlic Clove — bruised
2 oz Paper-Thin Slices Of
Prosciutto — chopped *
1 c Arborio Rice — (plus 2 Tbsp
1/2 c Dry White Wine
3 1/2 c Chicken Stock — (about)
1/2 c Freshly Grated Parmesan
Cheese

Blanch lemon peel in small saucepan of boiling water
15 seconds. Drain. Repeat blanching process twice
using fresh water each time. Alternatively, place peel
in heat proof bowl. Pour boiling water over and let
stand 15-20 seconds. Repeat as above.

Melt 2 tablespoons butter in a large heavy saucepan
over medium heat. Add onion and saute until
translucent, about 5 minutes. Add garlic and half the
prosciutto and saute 2 minutes. Remove garlic and
discard. Add rice and stir 1 minute. Add 1/2 cup wine
and cook until evaporated, stirring constantly, about
5 minutes.

Meanwhile, bring the chicken stock to a simmer in a
saucepan. Reduce heat to low. Cover and keep warm.

Add 1/2 cup stock to rice, reduce heat and simmer
until liquid is absorbed, stirring frequently.
Continue adding remaining stock a half cup at a time
in the same manner, allowing each addition to be
completely absorbed before adding the next half cup.
This should take about 25 minutes. Stop adding stock
if the rice begins looking really mushy. It should be
tender but still slightly firm to the bite.

Remove from heat. Mix in remaining 2 tablespoons of
butter, then the parmesan, lemon peel and remaining
prosciutto. Garnish with paper- thin slices of lemon
and/or a few julienne slices of prosciutto, if desired.

*When I make this, I use close to 1/4 lb. of
prosciutto because I *love* prosciutto and I also like
to have a little left over for garnish as above.

Recipe By : Patricia Williams

– – – – – – – – – – – – – – – – – –

Old Fashioned Buttermilk Biscuits

Recipe By : NICK MALGIERI – PRODIGY GUEST CHEFS COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups All-purpose flour
1/2 cup Cake flour
1/2 teaspoon Salt
2 teaspoons Baking powder
1/2 cup unsalted butter — Cold
34 cups Buttermilk — or more

Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough.

COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well
to mix. Rub in the butter by hand or with a pastry blender until the
mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and
continue stirring gently until the dough begins to hold together. (If the
dough is dry, add more buttermilk, 1 tablespoon at a time.) Sprinkle the
work surface generously with flour and scrape the dough onto it. Fold the
dough over on itself two or three times. Use the dough immediately . Pat
dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits
with a sharp, floured knife. Transfer to a parchment-lined cookie sheet.
Paint tops with buttermilk. Bake for 10 to 15 minutes, until well risen
and golden.

– – – – – – – – – – – – – – – – – –

Title: Macaroni, Cheese and Tomatoes
Categories: Diabetic, Vegetarian, Cheese
Yield: 2 servings

1/2 c Elbow macaroni 1 pn Pepper
1 c Canned tomatoes or sauce 1/2 c Shredded Cheddar cheese
1/4 ts Basil or dillweed 1 tb Crushed cornflakes
1/4 ts Prepared mustard

Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir in basil,
mustard and pepper. Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about
30 minutes or until crumbs brown and mixture is bubbly.

1/2 recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat
choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.

MMMMM

HEARTY BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped green bell pepper
1/4 c Chopped onion
1 sm Garlic clove — minced
1 tb Vegetable oil
30 oz Van Camp’s Red Kidney Beans
— (Dark or Light), drained
28 oz Canned tomatoes — undrained
— cut into pieces
13 3/4 oz Single strength beef broth
12 oz Canned tomato juice
10 oz Frozen corn
1 tb Chili powder
1 tb Sugar (optional)
1 t Cumin
4 oz Shredded cheddar cheese

In 4-quart saucepan or Dutch oven, saute green pepper,
onion and garlic in oil 5 to 7 minutes or until
tender. Add remaining ingredients except cheese.
Bring to a boil over medium-high heat. Reduce heat;
simmer 10 minutes, stirring occasionally. Sprinkle
each serving with 2 tablespoons cheese.

Eight 1-1/2 cup servings

Nutritional Analysis per serving:
* calories 239
* carbohydrates 32 g
* protein 12 g
* fat 7 g
* calcium 149 mg
* sodium 810 mg
* cholesterol 15 mg
* dietary fiber 8 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Hot Chicken Salad
Categories: Chicken
Yield: 1 servings

2 c chicken, cooked, cut up
1 c celery, chopped
1 tb onion
1/2 c salad dressing
1/4 c walnuts
1 salt pepper
1 c grated cheese

Mix all ingredients in saucepan till hot. Top with cheese.

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