Title: Brown Sugar Walnut Squares
Categories: Cookies
Yield: 16 squares

1 c C and H Brown Sugar; packed
1 ts Vanilla
1 Egg
1/2 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1 c Coarsely chopped walnuts

Combine sugar, vanilla, and egg. Stir until smooth and blended. Combine
flour, soda, and salt. Add to sugar mixture; stir until blended. Spoon
into greased and paperlined 8-inch square pan. Bake in 350 degree oven 18
to 20 minutes. (Cookies will be soft in center.) Cool in pan. Remove
from pan, peel off paper, and cut into 16 squares.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Margarine
Stalks Celery — chopped
Cloves Garlic — minced
1/2 Cup Med Onion — chopped
2 Cups Vegetable stock
16 Ounces Frozen Peas
1 Dash White Pepper
1/2 Cup Low-fat Milk
1 Dash Nutmeg

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan,
melt margarine. Add celery, garlic, and onion. Saute until softened, about 5
minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and
simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly.
Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5
minutes, stirring constantly. Top each serving with garnish if desired.

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Nutr. Assoc. : 872 275 620 999 1567 1086 0 897 962

Ham Quiche

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Cheddar or Colby cheese — shredded
1 cup cooked ham — cubed
1/4 cup green pepper — chopped
1/4 cup pimiento — chopped
2 cups half and half
1/4 teaspoon salt
1/2 teaspoon nutmeg, oregano, or fennel
5 eggs — beaten
1 10 inch prepared pastry shell

Beat eggs; add half and half. Add remainder ingredients and pour into
pastry shell. Bake at 350 degress F. for 40 to 45 minutes or until knife
inserted just off center comes out clean. Cool 10 minutes before
serving.

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Title: Mom’s Sour Cream Cookies
Categories: Cookies
Yield: 3 servings

1/2 c Shortening
1 Egg
1/2 c Sour cream
2 1/2 c Flour (sifted)
1 c Sugar
1/2 ts Soda
1/2 ts Salt
1 ts Vanilla

Cream together shortening and Sugar. Add Egg and beat well then add
Sour Cream. Add flour (sifted) , soda and Salt. Blend all and drop
on ungreased cookie sheet. Dip bottom of small glass in water then in
sugar and press on dropped cookie dough. Bake at 12 to 16 min. at
335 degrees.

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Cheeseburger Soup

Recipe By : Oct/Nov ’96
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb ground beef
3/4 c chopped onion
3/4 c shredded carrots
3/4 c diced celery
1 tsp dried basil
1 tsp dried parsley
4 tbsp butter or margarine — divided
3 c chicken broth
4 c diced peeled potatoes
1/4 c all-purpose flour
8 oz processed American cheese — cubed
1 1/2 c milk
3/4 tsp salt
1/2 tsp pepper
1/4 c sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same
saucepan, saute onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 minutes. Add
broth, potatoes and beef; bring to a boil. Reduce heat; cover and
simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a
small skillet, melt remaining butter. Add flour; cook and stir for 3-5
minutes or until bubbly. Add to soup; bring to a boil. Cook and stir
for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper;
cook and stir until cheese melts. Remove from the heat; blend in sour
cream.

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Salmon and Brown Rice Bake

Recipe By : AHA Quick Easy Cookbook
Serving Size : 4 Preparation Time :0:40
Categories : Weight Watchers Aha Quick Easy Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces corn, frozen
6 1/2 ounces salmon, canned — drained
3/4 cup brown rice
2/3 cup water
2 tablespoons green onion — sliced
1/2 teaspoon low sodium chicken broth
1/4 teaspoon dill weed — dried
1/4 cup cheddar cheese, lowfat — shredded

Preheat oven to 375. In a 1 1/2 quart casserole, combine
corn, salmon, uncooked rice, water, green onions, bouillon granules
and dill weed. Cover and bake 30 minutes or until rice is tender.
Sprinkle with cheese. Bake uncovered, 5 minutes more or until
cheese melts.

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Title: FROZEN CREAMED HORSERADISH
Categories: Condiments
Yield: 8 servings

1 c Heavy cream
4 tb Horseradish
2 ts White vinegar
1/2 ts Black pepper

Whip well-chilled cream with chilled beaters in
chilled bowl. Fold in remaining ingredients. Lightly
oil a sheet of wax paper and roll horseradish mixture
in the paper, making a cylinder about 1-1/2″ in
diameter. Freeze horseradish cream. To serve, unwrap
and slice cylinder 1/4″ thick. Use to garnish tomato,
salmon, trout, ham, or veal. Keep frozen, removing
slices as needed.

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SWEET POTATO, OATMEAL, AND CASHEW LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cashews
1 1/2 c Rolled oats
1 1/2 c Sweet potato — grated
1/2 c Onion — finely chopped
1 c — water
2 tb Tamari
2 Garlic cloves — pressed
2 tb Nutritional yeast
1/2 c Tofu, soft

Grind the cashews in a blender.

Place the ground cashews in a large bowl. Add the
remaining ingredients and mix well.

Generously oil a loaf pan and sprinkle it with
additional rolled oats to keep the loaf from sticking.
Pack the loaf mixture into the pan.

Bake at 350 degrees for about 45 minutes, or until
firm and brown.

Serve with your favorite sauce a salad and a steamed
vegetable.

From DEEANNE’s recipe files

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GINGERED HOLIDAY CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Brown sugar
1 c Chopped grn pepper
3/4 c Vinegar
1 c Chopped sweet red
1/2 ts Salt
Pepper
1/4 ts Cinnamon
1 c Chopped onion
1/4 ts Ground red pepper
1 tb Chopped candied ginger
1 Lime
1 Lemon
1 c Light raisins
1 lb Anjou pears *

*Fresh Anjou pears should be pared, cored and coarsely
chopped. In a saucepan, combine brown sugar, vinegar,
salt, cinnamon and red pepper. Bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Finely
shred peel from lime and lemon; squeeze juice from
each. In a large bowl combine lemon and lime peel and
juices, pears, peppers, onion and ginger. Add raisins,
mixing gently. Add mixture to hot syrup. Heat to
boiling; reduce heat and simmer, uncovered, about one
hour or till thick. Ladle chutney at once into hot,
clean pint jars, leaving a 1/4 inch headspace. Store
the jars in the refrigerator.

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Title: Garlicky Clam Dip
Categories: Appetizers
Yield: 8 servings

8 oz Cream cheese
1/2 ts Salt
1/2 tb Garlic
Fresh ground pepper (dash)
7 oz Clams; drained and minced
1/4 c Clam broth
1 1/2 ts Worcestershire
2 ts Lemon juice

Using garlic press, squeeze pulp and juice into softened cheese.
Cream with a spoon until smooth. Gradually add the remaining
ingredients, blending until smooth. For thinner dip, add more clam
broth. Serve with crackers, chips or veggies.

MMMMM