Title: Chile Salsa (Hot Tomato-Pepper Sauce)
Categories: Condiments
Yield: 1 recipe

5 lb Tomatoes
2 lb Chile peppers
1 lb Onions
1 c Vinegar (5 percent)
3 ts Salt
1/2 ts Pepper

Yield: 6 to 8 pints

Procedure: Caution: Wear rubber gloves while handling chilies or wash
hands thoroughly with soap and water before touching your face. Peel and
prepare chile peppers as described in making Mexican Tomato Sauce. Wash
tomatoes and dip in boiling water for 30 to 60 seconds or until skins
split. Dip in cold water, slip off skins, and remove cores. Coarsely
chop tomatoes and combine chopped peppers, onions, and remaining
ingredients in a large saucepan. Heat to boil, and simmer 10 minutes.
Fill jars, leaving 1/2-inch headspace. Adjust lids and process according
to the recommendations in Table 1.

Table 1. Recommended process time for Chile Salsa in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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

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Scalloped Vidalia Onions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dish Vegetables
Vidalia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Vidalia onions
1 ea Stick of butter
2 tb Flour
1 t Salt
1/2 ts Pepper
1 t Dry mustard
1 c Milk
8 oz Chedder cheese
-crumbs from Pepperidge
Farms Herb Stuffing
-butter for topping

Thinly slice onions to equal about 4 cups. Saute in 1/2 stick of
butter. In saucepan melt remaining 1/2 stick of butter and stir in
flour and seasoning. Slowly stir in milk and grated cheese, cooking
until cheese is melted. In a 1 quart baking dish alternate layers of
onions and sauce. Sprinkle top with crumbs and dot with butter. Bake
at 400 degrees for 20 minutes.

Source: World Famous Vidalia Sweet Onion Cookbook

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Gazpacho Z

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews Vegetables
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Small Zucchini
1 Small Green Pepper
1 Small Onion
1 Cucumber
1 Large Tomato
3 Cloves Garlic
1/2 Teaspoon Cumin
1/4 Teaspoon Chili powder
4 Tablespoons Olive oil
12 Ounces V8 or tomato juice

Finely chop vegetables and garlic ( or run through food processor or blender
for 10 seconds ). Add vegetables and spices to juice and
refrigerate.
THE ANDERSONS’ FOOD GARDEN

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Title: Cottage Cheese Vegetable Casserole
Categories: Diabetic, Casseroles, Main dish, Vegetables, Pasta
Yield: 2 servings

1 c Thinly sliced carrots 1/2 c Skim milk
1/2 c Chopped onion 1/2 ts Salt
1 tb Reduced calorie margarine 1/2 ts Basil
1/2 c Sliced mushrooms 1/4 ts Thyme
1 (8 ounce) package noodles, 1/8 ts Pepper
-cooked and drained Parsley sprigs (opt.)
2 c Low-fat cottage cheese

Yield 12 servings – 1/2 C ea. Each serving may be exchanged for: 1
Bread, 1 Low-Fat Meat

Combine carrots, onion and margarine in non-stick skillet; cook on
medium heat until tender. Add mushrooms and cook 5 minutes; set aside
Combine remaining ingredients, except parsley, in large bowl; stir in
cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover
and bake at 350 for 30 minutes or until bubbly. Garnish with parsley
before serving, if desired.

Posted from the Echo’s Library 04/19/94 by Frank Skelly

MMMMM

Title: Chicken Velvet Soup (Janice Norman)
Categories: Soups/stews, Vegetarian
Yield: 4 servings

6 tb Butter
6 tb Flour
1/2 c Milk
1/2 c Light cream
3 c Chicken broth
1 c Finely chopped chicken

Make cream sauce, cook until thickened and comes to a boil, reduce
heat. Stir in chicken. Add a dash of pepper. Return to boiling and
serve immediately. Makes 5 cups of very rich soup.

For Cheese Soup, omit the chicken, but add 1 cup shredded cheese and
a few drops of yellow food coloring.

Meals and Meditations, compiled by United Methodist Women, Rockville,
IN.

From Fred Peters:

Broth: 1 chicken (about 5 lb) 2 1/2 quarts water

Soup: 3/4 c butter (room temperature) 3/4 c flour 2 c light cream (OR
half-and-half) 6 c chicken stock, heated 1 1/2 c cooked chicken
breast, finely chopped Salt, to taste, if desired Freshly ground
black pepper, to taste 1 c fresh parsley, snipped, to garnish

Broth: Simmer the chicken for about 1 hour. Remove the chicken and
cool; remove the meat from the bones. Reserve the white meat and
save the remainder for other uses.

Soup: Blend the butter and flour together in a mdm (3-quart)
saucepan. Warm the cream in a seperate pan. Add the warmed cream to
the butter-flour mixture and stir until smooth. It will start to
thicken when it is heated. Stir in two c of the hot stock. Cook over
low heat, stirring, until heated through and blended, about 4
minutes. Add an additional 4 c of stock and the chopped chicken.
Season to taste with salt, if desired, and pepper. Heat to serving
temperature–steaming, but not boiling or the cream will break. Watch
the pot closely to keep from coming to a boil.

Serve from a heated tureen and ladle into heated bowls. Garnish with
snippets of fresh parsley.

About 8 servings

MMMMM

RHUBARB MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 sm Onion — minced
3 c Rhubarb — chopped
2/3 c Granulated sugar
1/4 c Lemon juice — fresh
1 t Mint
1/2 ts Lemon zest — grated

Melt butter in large skillet over medium heat; cook
onion for 3 minutes or until soft. Add rhubarb, sugar,
lemon juice, mint and lemon zest. Bring to boil,
stirring to dissolve sugar. Reduce heat and simmer,
uncovered, for 5 to 7 minutes or until thickened.
Season to taste with salt and pepper. Chutney can be
prepared, cooled, covered and refrigetated for up to 2
days. Serve with lamb

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Title: GEORGIAN MARINADE
Categories: None
Yield: 1 servings

Stephen Ceideburg
4 lg Or 5 medium-sized oranges
3 Lemons
1/2 c Dry white wine
1 md Onion, minced
3 Cloves garlic, minced
1 tb Minced peeled ginger root
3 tb Paprika
1/2 tb Olive oil
1 To 2 tsp. sugar
1 ts Cracked black peppercorns
1/2 ts Salt
1/4 ts Freshly grated nutmeg
2 Cinnamon sticks

A citrus-and-spice mixture from the Republic of
Georgia. It is often used for poultry, but it goes
well with swordfish too.

Grate the zest of 1 orange and 1 lemon; set aside.
Juice the oranges and lemons. Combine the orange
juice, lemon juice and wine in a saucepan and boil
rapidly until only 1/2 cup liquid remains; let cool.

Combine onions, garlic and ginger in a bowl. Stir in
the reduced juice mixture, grated zest, paprika, oil,
sugar, peppercorns, salt, nutmeg and cinnamon sticks.

Makes 1 1/2 cups.

From an article by Steven Raichlen in The San Mateo
Times, 5/25/93.

Posted by Stephen Ceideburg

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CREAMY SWEET POTATO SOUP (LACTO)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Soups Potatoes
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Water
2 ts Thyme leaves
3 c Diced onions
2 1/2 lb Yams
2 c Celery — thinly sliced
2 c Russet potatoes — chopped
1 c Carrots — 1/4″ rounds
2 ts Dried basil
1 t Dried tarragon
10 oz Frozen peas
– thawed under hot water
2 tb Parsley — minced fresh
1 c Nonfat sour cream
1/2 c Evaporated skim milk
2 ts Spike
2 ts Salt
2 tb Dried chives

A fat free hearty creamy sweet soup that was altered
to nonfat from the original cookbook * 6 cups diced
and 2 cups cut into 1/4″ thick half circles. Bring to
a boil water thyme bay leaves onions diced yams.
Lower heat to medium cook covered about 30 min until
potatoes begin to break apart and form a broth. Add
celery russet potato carrots continue cooking 10
min. Add half circle yams basil and tarragon. Lower
heat and simmer covered until carrots and yam pieces
are tender about 10-15 min. Add peas parsley and
simmer 5 min. Turn burner to lowest heat. Blend sour
cream and milk together in a blender container and add
to soup along with the spike salt chives. Heat
gently stirring often until soup is hot but not
boiling. Adjust seasonings to taste. Nutrition (per
serving): 152 calories Total Fat 0 g (3% of
calories) Source: FOLLOW YOUR HEART VEGETARIAN SOUP
COOKBOOK, Page (s): 68 :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Steamed Rice Coconut Milk Cake
Categories: Cakes
Yield: 6 servings

1 lb Rice flour
3 c Granulated sugar
3 c Coconut milk
1 ts Lemon juice
1 ts Active dry yeast
1 ts Water
1 Wine rice ball, crushed to a
-powder

Combine 3 tablespoons of the rice flour, 1/4 cup of the coconut milk,
and 1/2 teaspoon of yeast with the wine rice ball. Cover and allow
to stand at room temperature for three hours.

Cook 2 1/2 cups of the coconut milk with the sugar just long enough
to melt the sugar. Remove from the heat and cool.

After the yeast-rice flour mixture has rested for three hours,
combine it with the coconut milk-sugar mixture. Mix well, cover, and
allow to rest at room temperature for another 3 hours. At the end of
the resting time, combine the mixture with the remaining coconut
milk, lemon juice, and the remaining 1/2 teaspoon of yeast, which
should first be dissolved in the teaspoon of water. Transfer to
several small bowls or pans so that the mixture fills it only halfway
to allow room for expansion. Let stand overnight, at room
temperature. The following day, steam [using the wet steaming method
as described on page 36] for 30 minutes.

Serve the cake either hot, cold, or at room temperature.

Note: A wine rice ball can be purchased in Oriental grocery stores.
They are about the size of a camphor ball, and white. To crush, use
a rolling pin or a blender.

Steaming

A steamer consists of a pot in which water is boiled and at least two
more metal inserts or layers that fit directly on the lower pot of
water, one above the other. These inserts are perforated, allowing
wet steam to circulate freely through the layers and enabling either
a large quantity of one food or several different foods to be cooked
at the same time.

MMMMM

1 stick margarine or butter plus 3 T., softened
1-1/4 c. sugar
4 eggs, room temperature, separated into yolks and whites
2 c. flour
1 t. baking soda
1/2 t. salt
1c. sour cream
1 t. vanilla extract
1 can poppy seed filling, Solo is fine

Cream butter and sugar together. Add the poppy seed filling and stir
until combined. Lightly beat egg yolks. add along with sour cream and
vanilla. Blend well. Stir together flour, salt and soda. Add flour
mixture to poppy seed mixture. and blend well. Now beat the egg whites
until fluffy. Fold egg whites into batter, a few streaks are okay.
Pour batter into greased and floured Bundt pan and bake for about 1
hour at 350 degrees F. Store well-wrapped, and the cake will be fresh
for a long time.