Mulberry Ice

Recipe By : Bill Neal; _Biscuits, Spoonbread, and Sweet Potato Pie_
Serving Size : 1 Preparation Time :0:00
Categories : Desserts *Untried
Fruit Frozen

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c water
1 1/2 c sugar
1 zest of 1 lemon — cut in strips
4 ozs fresh ginger (about 1/2 cup) — thinly sliced
4 c fresh mulberries
1/4 c port wine — (or more)
1/4 c lemon juice — (or more)

Combine water, sugar, lemon zest, and ginger in a heavy saucepan and boil about
5 minutes. Add the mulberries, bring back to the boil, then remove from heat
and let cool. Puree briefly in a food processor or blender, strain, and rub
the berries to release all juice. Add 1/4 cup each port and lemon juice and
taste. It may need a little more sugar or lemon juice depending on the
berries. Freeze in a churn or an ice cream maker. Garnish with a splash of
port or a squeeze of lemon juice when serving.

Yields 5 1/2 cups.

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Per serving: 1269 Calories; 0g Fat (0% calories from fat); 0g Protein; 312g
Carbohydrate; 0mg Cholesterol; 27mg Sodium

NOTES : A Southern recipe

BUTTERED FRIED PARSNIPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Parsnips
4 tb Butter
1/8 ts Nutmeg
Salt Pepper — To Taste
1 tb Parsley — Chopped

Wash, trim and scrape the parsnips. Cut into uniform
pieces and boil in salted water, 25 to 30 minutes or
until tender. Drain well, and let dry. Just before
serving, heat the butter in a skillet and saute over
moderate heat until light brown on all sides, letting
the parsnips caramelize a little in their own sugar.
Season with the nutmeg, salt and pepper and serve in
a warm vegetable dish, garnished with parsley.

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Crispix Mix Sweet Minglers

Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Snacks Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Chocolate chips
1/4 C Peanut butter
1/2 C Peanuts — dry roasted
1 C Powdered sugar
1 Box Crispix Cereal

In large microwavable bowl, melt chocolate on HIGH for 1 minute. Stir and
heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter
and peanuts. Gently stir Crispix cereal into peanut butter mixture, until
well coated. Place powdered sugar in 2 gallon storage bag. Add coated
cereal to sugar and close bag. Gently toss until well coated. Store in
airtight container in fridge. Source: Crispix box

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Title: Abc’s of Vegetables
Categories: Diabetic, Vegetables
Yield: 8 servings

1 c Asparagus pieces;
1 c Broccoli flowerets;
1 c Carrots;
1 c Spinach;
Vegetable cooking spary
11 oz Can cream of mushroom soup
-condensed
2 tb Onions; finely chopped
1 ts Thyme
1/2 c Water
Salt to taste
Pepper; ground fresh

Layer asparagus, broccoli, carrots, and spinach in a baking dish
covered with vegetable cooking spray. Blend remaining ingredients.
Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or
until vegetables are tender.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought

MMMMM

C.w. Gregg’s Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Southwest Chili
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Hamburger meat
Dried chili pods
1/2 cup Warm water
1 tablespoon Oregano
1 teaspoon Cumin
Cloves garlic — chopped
4 tablespoons Flour
1 can Tomato sauce (large can)
1/4 cup Red wine

Hint: to test chili pod’s heat, take a small nibble of dry chili in your mouth,
when cooked, it will about double in strenghtBrown hamburger meat in large
skillet. While browning, make chili paste. Take 6-8 dried chili pods, remove
some seeds, leave some in for flavor. Remove stems. Put in blender with about
1/2 cup warm water or so just enough to make a paste. Too wet will be
difficult. When hamburger meat is browned, drain fat. Add chili paste, oregano,
cumin and garlic cloves. Add salt to taste. Brown mixture well, Don’t burn!Add
4 tablespoons of flour. Brown this, immediately remove from heat. In another
large saucepan, add tomato sauce and red wine. Add browned mixture.
Simmer,simmer,simmer (3 hours or more) you can do this in s slow cooker. Thin if
necessary, salt to taste, adjust cumin and oregano as needed, thse flavors
strenghten with cooking (cumin tends to add a sweet hint of taste.)Salt enhances
all flavors Hint:
buy more tomato sauce than you need, if chili is TOO hot when done, add more
tomato sauceServe with sour cream, grated mild cheedar cheese or whatever you
like.Hint: drink iced tea with chili,it’s the best beverage for hot mouth!

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GOLDEN NUT LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Ground carrots
1 c Ground nuts, any kind
1 c Cooked rice
2 c Dry bread crumbs
1/2 c Chopped onions
5 c Wheat crackers — crushed
1 t Sage
2 tb Soy Cream
x Salt, celery salt, to taste

Cook carrots until tender, grind them and add rice and
crushed wheat crackers. Soak the bread crumbs until
soft, squeeze out the water and measure out 2 cups of
crumbs. Mix all ingredients and bake in oiled loaf
pan. Brush some oil on the top of loaf before baking
and sprinkle with cracker crumbs. Bake until done [NO
MENTION OF HOW HOT THE OVEN SHOULD BE IS MADE IN THIS
RECIPE] and serve with tomato sauce.

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SALMON STEAK WITH CLOUD EARS AND NOODLES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Salmon steaks, 1 1/2″ thick
8 Cloud ear black fungus
2 c Soaked bean thread noodles
1 Sq. pressed beancurd
2 Sprigs Chinese parsley (or
Slivered green onion)
2 tb Peanut oil
2 Slices fresh ginger root
1 Clove garlic, sliced
3 c Chicken stock
1 tb Sherry
1/4 ts Salt
1 pn White pepper
4 Drops sesame oil
1 t Red (sweetened) vinegar

Soak cloud ears and bean starch noodles separately in
warm water for 30 minutes, or until soft. Wash and
dice pressed beancurd into 1/4″ cubes.

Heat peanut oil in medium hot wok; add ginger and
garlic; remove when oil becomes fragrant. Take care
not to burn garlic; if you do, start over. Lightly
saute one steak at a time in aromatic oil until
surface is firm.

In clay pot, combine chicken stock, cloud ears,
sherry, salt and pepper. Bring to boil; add bean
thread noodles; return to boil. Now, reduce liquid to
gentle simmer; add salmon steaks carefully so they
remain whole; add diced bean curd. Cover and simmer
for 5-7 minutes, until steaks are cooked.

Uncover, swirl in red vinegar and sesame oil. Garnish
with parsley.

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1 (8 oz) pkg CREAM CHEESE, softened
1/2 cup BUTTER, softened
1 tsp VANILLA
3 cups POWDERED SUGAR
1 TBS MILK, just enough to fluff (approx)
Combine all ingredients and mix until smooth. Spread on very
warm rolls. Rolls are best when served warm.

Chowing’s Tavern Brunswick Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Each Stewing Hen (6 Lbs) Or 2 Broilers
( 1 Each)
2 Each Lg Onions-sliced
2 Cups Okra — cut (optional)
4 Cups Tomatoes — peeled and crushe
2 Cups Green lima beans
2 Each Med Potatoes-1/2 Inch Diced
4 Cups Corn Cut From Cob Or 2 L6Oz Cans
1 Tablespoon Salt
1 Teaspoon Black pepper — ground
1 Tablespoon Sugar

Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or
in 2 quarts for a thick stew, until meat can be easily removed from bones,
about 2 hours; remove chicken from broth; add raw vegetables and simmer,
uncovered, till beans and potatoes are tender, stirring occasionally to
prevent scorching; add chicken, boned and diced, and the seasonings; mix
well and remove from heat; let cool to room temperature, uncovered, then
cover, refrigerate overnight; reheat over moderately-low heat to a slow
simmer; DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned
vegetables are used, drain and include juices in chicken cooking liquid.
Brunswick stew benefits from long slow cooking.
In some homes, it is a rule that the stew cannot be eaten the day it is
made. The flavor will always improve with age.

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MUSHROOM SOUP II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms, sliced
2 lg Onions, chopped
1 tb French mustard
4 c Beef stock
1/3 lb Ham leg, sliced
12 oz Evaporated milk
2 tb Whisky
1 t Lemon juice

Place the mushrooms, onions, mustard and stock in a
saucepan and simmer gently for 20 minutes. Save a few
mushroom slices for decoration later.

Add the remaining ingredients, except for the lemon
juice. Heat through, but do not boil.

Garnish with a few slices of mushroom (saved from
before) and a squeeze of lemon juice. Serve.

NOTES:

* Mushroom soup with whisky — This is my family’s
favourite mushroom soup recipe. The recipe originally
came from a small booklet produced by Carnation.

: Difficulty: easy.
: Time: 10 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.

: Michael Oudshoorn
: Dept. of Computer Science, University of Adelaide,
South Australia : mjo@uacomsci.ua.oz

: Copyright (C) 1986 USENET Community Trust

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