HOMINY-SQUASH STEW

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Pinto beans
– soaked overnight
Salt
1 t Cumin seeds
1 t Dried Mexican oregano
1 Cinnamon stick (1″ long)
3 Whole cloves
1/4 c Light olive oil
-ÿÿsunflower seed oil
1 lg Onion — cut in 1/4-in
squares
2 Garlic cloves — minced
1 tb Ground red chile
-ÿÿ
-Paprika for milder flavor
2 c Bean broth or water (about)
1 lb Fresh or canned tomatoes
– peeled, seeded chopped,
– juice reserved
3 c Peeled, cubed banana squash
– (in 1-inch cubes)
2 c Cooked hominy
2 Jalapeno chiles
– seeded and finely diced
Chopped cilantro for garnish
Sour cream, optional
-ÿÿ
-Shredded Muenster cheese

DRAIN SOAKED BEANS, cover them generously with fresh water and bring to
boil. Boil vigorously about 5 minutes, skim off any foam that rises to
surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and
continue cooking until beans are tender, about another 30 minutes. Taste as
they cook to be sure they are as done as you like them. Drain beans but
reserve liquid. Warm small, heavy skillet and toast cumin seeds until
fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove
them to plate so they don’t burn. Combine with cinnamon stick and cloves
and grind to a powder in electric spice mill. Heat oil in wide skillet and
saute onion briskly over high heat 1 minute. Lower heat to medium and add
garlic, ground spice mixture, ground red chile and salt to taste. Stir to
combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally,
until onions soften. Add tomatoes and liquid, squash and enough bean broth
to cover. Simmer until squash is partially cooked, about 20 minutes. Stir
in hominy, beans and diced chiles. Add more broth as needed and continue
cooking until squash is tender. Taste and check seasonings. Serve garnished
with cilantro and sour cream or shredded cheese.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Chiffon Mold
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 6 servings

1 tb Gelatin; Granulated 1/2 c Water; Cold
3 md Eggs, Separated 1/4 c Cocoa; Dry (25 Grams)
1/8 ts Salt; 1 1/2 ts Vanilla; Real (No
Artificial)
1/2 ts Chocolate Extract; Pure Artifical Sweetener ;*
1/8 ts Cream Of Tartar; 42 g Ladyfingers; 6 Small

* Use enough artificial sweetener to substitute for 2/3 cups
sugar. Soak gelatin in cold water. Beat egg yolks until light; add
cocoa, salt, and milk; beat until smooth. Turn into the top of a
double boiler. Cook over simmering water stirring constantly until
thick and smooth. Remove from heat. Add vinilla, chocolate extract
and artificial sweetener; mix well. Add chocolate mixture to gelatin
and stir until gelatin is completely dissolved. Chill in
refrigerator, stirring occasionally until mixture sets to the
consistency of unbeaten egg whites. Meanwhile split lady fingers.
Place halves upright ( flat side in) around outer sides of a 4-cup
mold. When chocolate mixture is partially thickened, beat egg whites
and cream of tartar until stiff. Fold into chocolate mixture; blend
thoroughly. Carefully spoon into mold. Cover with clear plastic
wrap. Chill for 3 to 4 hours or until set. Unmold onto a serving
plate as you would any gelatin mixture. To serve, cut into six
slices.

Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
halves.

Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT 4 gm;
Calories 103; Sodium 100 Mg

Food Exchanges Per Serving: 1 Fruit Exchange Plus 1 Low-Fat Meat
Exchange

Low-Sodium Diets: Omit Salt

MMMMM

Title: Pickled Mango
Categories: Hawaii, Fruits, Pickles
Yield: 2 gallons

2 c Cider vinegar
1/2 c Hawaiian salt
4 1/2 c Brown sugar
6 c Water
1/2 ts 5 spices
2 tb Red coloring
5 c Sliced green mangoes

Combine ingredients. Boil, cool, and pour over sliced
mangoes. Yield: 2 gallons. Formatted by: Dorie
Villarreal

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Cranapple Crisp

Recipe By : Fat-Free Holiday Recipes
Serving Size : 8 Preparation Time :0:15
Categories : Cranberry

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
—-Filling—-
8 c apples — thinly sliced
1/2 c cranberries — coarsely chopped
1/3 c brown sugar — packed
1 tbsp cornstarch
1 tbsp apple juice
—-Topping—-
2/3 c rolled oats — uncooked
3 tbsps wheat flour
1/4 c brown sugar — packed
1 tsp cinnamon
2 tbsps apple juice

Preheat oven to 375. Prepare a 2 1/2-quart casserole dish with cooking
spray and flour; set aside. To prepare filling, combine apples,
cranberries, 1/3 cup brown sugar, cornstarch, and 1 tablespoon apple juice.
Place filling mixture into prepared pan. Meanwhile, to prepare topping,
combine oats, flour, remaining brown sugar, cinnamon, and remaining apple
juice. Sprinkle over filling mixture. Bake for 30 minutes. Cover dish
loosely with foil, and bake for 15 minutes more or until topping is golden
brown.

– – – – – – – – – – – – – – – – – –

Per serving: 145 Calories; 1g Fat (5% calories from fat); 2g Protein; 35g
Carbohydrate; 0mg Cholesterol; 5mg Sodium

Title: Never Fail Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

5 tb Shortening
3/4 c Milk
2 c Flour
3 ts Baking powder
1 ts Salt

Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss
on a floured board. Knead lightly, roll, cut and put on greased pan.
Bake in 400 F. oven for 20 minutes.

Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County,
OH
Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
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Impossible Seafood Pie

Recipe By : Bisquick “No Time to Cook” Recipe booklet
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces crabmeat — frozen
thawed and drained
1 cup American cheese — shredded
3 ounces cream cheese — cut into 1/4″ cubes
1/4 cup sliced green onions
2 ounces pimiento — chopped and drained
2 cups milk
1 cup bisquick. baking mix
4 eggs
3/4 teaspoon salt
1 dash nutmeg

Note: shrimp can be substituted for the crabmeat, or 6 1/2 ounces of tuna,
drained. Or use 1 can (6 ounces) canned crabmeat, drained and cartilage
removed, or 1 can (4.5 ounces) shrimp, well rinsed and drained.
Heat oven to 400 degrees. Grease pie plate, 10x 1 1/2 inches. Mix crabmeat,
cheeses, onions and pimiento in plate. Beat remaining ingredients until
smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into
plate. Bake until knife inserted between center and edge comes out clean, 35
to 40 minutes. Cool 5 minutes. 6 to 8 servings

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EDWARDS MANSION ORANGE MUFFINS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : California Desserts
Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cn Flour
2 c Sugar
1 1/2 tb Baking powder
1 1/3 c Butter — room temperature
3/4 c Shortening
1/2 c Milk
5 lg Eggs
1 1/4 c Orange juice
1 cn Orange sections — diced

Mix together all the dry ingredients. Add the butter,
shortening, milk, eggs and orange juice. Mix
thoroughly. Spoon batter into greased muffin pans
until 2/3 full. Top each muffin with an orange section.

Bake in a preheated 375 degree F. oven for 20 to 25
minutes. Makes 3 dozen muffins. Entered into
MasterCook by Terri Law, 8/22/96.

Recipe By : Sue Wilcott of Edwards Mansion

– – – – – – – – – – – – – – – – – –

Title: Apricot Couscous
Categories: Vegetarian, Grains
Yield: 5 servings

1 1/2 c ;water
2 oz Apricots, dried; finely
-chopped
1 ts Margarine, nondairy
1/3 ts Cardamom
1 c Couscous

Combine water, apricots, margarine and cardamom in 1 quart casserole
dish. Cover. Microwave on high for 4 minutes, or until water reaches
full boil. Add couscous. Cover. let stand 5 minutes or until liquid
is absorbed. Serves 5

Per serving: 124 cal; 3 g prot; 1 g fat; 27 g carb; 14 mg sod

Recipe submitted by Laura Benson <1benson@psi.wilmer.com@inet#>

MM by DEEANNE

MMMMM

Pickled Herrings With Curry Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Danish Fish
Holidays Lunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Pickled Herrings—–
4 Herring Fillets — (salted)
12 Ounces Vinegar
3 Tablespoons Water — (to 4 Tbsp.)
4 Ounces Sugar
1 1/2 Teaspoons Allspice — (whole)
1 Tablespoon Mustard — (Coleman’s)
1 Small Piece Horseradish
1 Small Carrot — sliced thinly
3 Pieces Ginger — (whole)
1 To 3 Bay Leaves
2 Teaspoons White Peppercorns
2 To 3 Red Onions
Dill
—–Curry Salad—–
2 Salted Herring Fillets
Cooked Ham — * see note
2 Tablespoons Cream — (to 3 Tbsp.)
Chopped Whites Of 4 Eggs
Mayonnaise
Curry Powder
White Pepper — ground

* same quantity as salted herring fillets.

Pickled Herrings:

Soak the herrings in water or milk for 8-10 hours, or until as salty as
desired.

Boil up the remaining ingredients ( exepting the onion and dil), in the
water and vinegar and cool.

Cut the herring fillets slantwise into about 1 inch pieces and cover
with the cold liquid.

Leave for 24 hours.

Decorate with finely sliced onion rings and chopped dill before serving.

Curry salad:

Blend the mayonnaise with the creme until soft, and season with the
curry powder and pepper.

Soak the herring fillets to remove the surplus salt and chop finely.

Add them to the mayonnaise together with the finely chopped meat.

Leave in a cold place for a couple of hours and season again if
necessary.

Just before serving, add the chopped egg-whites and decorate with
hard-boiled and quartered yolks.

Schnapps is always welcome together with Danish Herrings.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 531 0 0 0

Title: 20 Minute Hamburger Skillet Stew
Categories: Ground beef, Stews
Yield: 4 servings

———————–THE REGISTER———————–
1/4 lb Lean ground beef^
1 lg Onion, sliced wafer-thin
4 Carrots, sliced wafer-thin
2 Potatoes, halved, sliced
-wafer-thin
3 Ribs celery, sliced wafer-
-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper
1/4 c Dry red wine OR tomato juice
2 T All purp flour

————————PER SERVING————————
Cal 230 with water OR
240 with broth and wine

Use melon baller and shape meat into tiny meatballs.
Brown in skillet. Discard any fat. Stir onion into
skillet and cook 1 min. Add boiling water or broth and
extract or bouillon. Add remaining veggies,
seasonings. Cover, cook over low heat, 15 mins until
vegs are tender. Combine wine or water and flour in
covered jar. Shake and stir into skillet. Cook and
stir until sauce is thick, 4 mins. S: The Slim Gourmet

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