Title: Quarterback Crunch
Categories: Snacks
Yield: 1 servings

MMMMM————————-ORVILLE R——————————
5 qt Popped popcorn
2 c Miniature marshmallows
1 c Whole roasted almonds
2 c Light brown sugar
1/2 c Light corn syrup
1/2 lb Butter
1/4 t Cream of tartar
1 t Salt
1 t Baking soda

In lg roasting or baking pan, combine popped corn, marshmallows, and
almonds. Set aside. In 2 1/2 qt saucepan, combine brown sugar, corn
syrup, butter, cream of tartar, and salt. Bring to boil, stirring
over med high heat. Stirring constantly, boil rapidly to hard ball
stage, 260F on candy thermometer, about 5 mins. Remove from heat.
Stir in baking soda quickly but thoroughly. Pour immediately over
popcorn mixture. Stir gently until well coated. Turn out at once on
wax paper, spread apart and allow to cool completely. Break apart and
stor in airtighyt container. Makes about 6 qts.

MMMMM

Title: Why Can Foods?
Categories: Canning, Information
Yield: 1 guide

Canning can be a safe and economical way to preserve quality food at
home. Disregarding the value of your labor, canning homegrown food may
save you half the cost of buying commercially canned food. Canning
favorite and special products to be enjoyed by family and friends is a
fulfilling experience and a source of pride for many people.

Many vegetables begin losing some of their vitamins when harvested.
Nearly half the vitamins may be lost within a few days unless the fresh
produce is cooled or preserved. Within 1 to 2 weeks, even refrigerated
produce loses half or more of some of its vitamins. The heating process
during canning destroys from one-third to one-half of vitamins A and C,
thiamin, and riboflavin. Once canned, additional losses of these
sensitive vitamins are from 5 to 20 percent each year. The amounts of
other vitamins, however, are only slightly lower in canned compared with
fresh food. If vegetables are handled properly and canned promptly after
harvest, they can be more nutritious than fresh produce sold in local
stores.

The advantages of home canning are lost when you start with poor quality
fresh foods; when jars fail to seal properly; when food spoils; and when
flavors, texture, color and nutrients deteriorate using prolonged
storage.

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

—–

FALL PEAR PIE

Recipe By : Ken Churches ( Oct/Nov 95)
Serving Size : 8 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie (9 inch)
1 egg — lightly beaten
1/4 cup heavy cream — optional

In a large bowl, combine pears, sugar, tapioca and nutmeg. Line a pie plate
with bottom crust; add pear mixture. Roll out remaining pastry to fit top of
pie; cut large slits in top. Place over filling; seal and flute edges. Brush
with egg. Bake at 375 for 55-60 minutes or until the pears are tender.
Remove to a wire rack. Pour cream through slits if desired.

– – – – – – – – – – – – – – – – – –

Title: ORANGE-YOGURT SHAKE
Categories: Beverages, Low-fat, Diabetic
Yield: 5 servings

1 (6 oz.) can frozen orange
-juice concentrate, thawed
– and undiluted
1 c Skim milk
3/4 c Plain nonfat yogurt

Combine all ingredients in container of an electric
blender or food processor; cover and process until
smooth.
Pour into individual glasses, and serve
immediately. Yield: 5 servings.

Nutritional information per 1/2 cup serving:
calories – 91, protein – 5 gm., fat – trace,
carbohydrates – 18 mg., cholesterol – 2 mg., sodium –
54 mg., fiber – trace. Diabetic Food Exchanges: Fruit
– 1, Skim Milk – 1/2.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

Title: EGGPLANT CURRY
Categories: Main dish, African, Vegetables
Yield: 6 servings

4 lg Eggplants, peeled cubed
2 ts Salt
2 lg Onions, chopped
2 ea Garlic cloves, crushed
4 tb Oil
1 ts Cumin seeds, crushed
1 ts Coriander
3 ea Cardamom pods
2 ts Ginger, grated
1/2 ts Turmeric
1 ts Salt
2 ea Chili peppers, crushed
3 lg Potatoes, chopped
1 ea Tomato, peeled chopped
1 ts Tomato paste

Sprinkle eggplant pieces with salt set aside for 6 to 8 minutes.
Meanwhile in a large skillet, saute onions garlic in the oil until
golden, stirring ensuring that it’s not scorching. Add all the
spices peppers stir-fry a couple of minutes. Squeeze eggplant
pieces to get rid of excess moisture. Dump the pieces into the pot.
Stir until they become limp slightly golden. Add more oil if
necessary Add the potatoes let them brown on all sides. When
potatoes are somewhat tender, but still fork resistant, add tomatoes,
paste 1 1/2 c water. Stir, bring to a boil, reduce heat simmer
until vegetables are tender but not mushy. The sauce should be thick,
like syrup. If too thin, simmer a little longer. Serve over rice.

MMMMM

CURRY SOUP NOODLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Thin fresh wheat noodles
– (Chinese-style)
-(preferably with egg)
2 tb Vegetable oil
3 Garlic cloves — chopped
1 tb Simple Red Curry Paste
1/2 c Thick coconut cream
1/2 lb Chopped chicken meat
– preferably dark meat
1/2 c Med coconut milk
2 1/2 c Chicken stock
2 ts Indian curry powder
1/4 ts Turmeric powder
3 tb Thai fish sauce (nam pla)
1 t Sugar
1 c Shredded cabbage
1 1/2 ts Lemon juice
2 Green onions
– coarsely chopped
2 Lemons — cut into wedges

BRING 3 QUARTS of salted water to a boil. Add noodles;
stir to separate strands. Bring water to a second boil
and cook 30 seconds longer. Pour noodles into a
colander. Rinse thoroughly with running cold water.
Drain. Shake off excess water. Distribute among 4
small soup bowls. In a saucepan, heat the oil and add
the garlic; gently saute until lightly brown. Add the
Simple Red Curry Paste. Lightly saute for a minute.
Increase to medium-high heat and add the thick coconut
cream; stir continuously until the cream reduces and
becomes oil. Add chicken; saute lightly and break up
the lumps. Add medium coconut milk, chicken stock,
curry powder, turmeric, fish sauce and sugar. Simmer
for 5 minutes. Add the cabbage and cook 30 seconds
longer. Just before serving add lemon juice. Pour the
soup over the noodles. Top with green onions. Serve
hot with a squeeze of lemon juice.

– – – – – – – – – – – – – – – – – –

Title: Creole Black Beans
Categories: Crock-pot, Main dish
Yield: 6 Servings

2 lb Smoked sausage, 1″ pieces
3 cn Black beans (15 oz.) drained
1 1/2 c Chopped onions
1 1/2 c Chopped green pepper
1 1/2 c Chopped celery
4 ea Cloves garlic, chopped
2 t Leaf thyme
1 1/2 t Leaf oregano
1 1/2 t White pepper
1/4 t Black pepper
1/4 t Cayenne pepper
1 ea Chicken bouillon cube
5 ea Bay leaves
8 oz Tomato sauce
1 c Water

Brown sausage in a skillet over medium heat. Drain fat and transfer
to crock-pot. Combine remaining ingredients in crock-pot. Cover and
cook on low 8 hours or high 4 hours. Remove bay leaves. Serve over
cooked rice.

MMMMM

Cucina! Cucina! Chopped Salad

Recipe By : Cucina! Cucina!
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz garbanzo beans, cooked — lightly chopped
1 head lettuce — cut in 1/4″ pieces
1 c basil leaves — chopped
1 c mozzarella cheese, part skim milk — grated
12 oz chicken breasts without skin — poached and sliced
8 oz salami, dry wine
8 oz plum tomatoes, diced — reserve 1/2 garnish
1/2 c provolone cheese — grated, 1/2 garnish
3 stalks green onions — sliced, 1/2 garnish
8 whole lettuce leaves
Italian Vinaigrette

Combine garbanzo beans, lettuce, basil, mozzarella, chicken, salami, half
the tomatoes, half the provolone and half the green onions. Toss with the
Italian Vinaigrette. Divide evenly between 8 lettuce-lined plates.
Garnish with the remaining tomatoes, provolone and green onions.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 4816 0 0 0 0 0

1 lb cottage cheese (low-fat is fine)
3 cups sour cream (even a little less will do)
1/4 cup milk
1/2 cup melted margarine (unsalted)
4 to 6 eggs, depending on how rich you like it (go for broke)
1/2 cup sugar
1/2 tsp vanilla extract
1 lb broad or thin noodles, cooked
1/2 cup raisins
cinnamon and sugar (for topping)
In a large mixing bowl, combine cheese, sour cream, milk and half of the
melted margarine. Beat together the eggs, sugar and vanilla and add to
cheese mixture. Then add the cooked noodles and raisins; turn into large
buttered pan or two smaller ones. Top with remaining melted margarine.
Mix together some cinnamon and sugar and sprinkle on top. Crushed
cornflakes may also be used as topping with the cinnamon and sugar.
Bake at 350 degrees for about an hour or until lightly browned.
May be frozen and reheated.

NOTE: I find it unnecessary to do the eggs, sugar and vanilla separately.
I put it all in the 25-cup Tupperware mixing bowl and mix with a wire whisk.
This makes a really large quantity. I find my lasagna pan the perfect
size. You can easily halve the entire recipe if it is only a side dish for
a family dinner. Another beauty of this dish is that, for buffets, it’s
tasty even at room temperature; you don’t have to worry about keeping it hot.

Title: ITALIAN SAUSAGE TERRINE
Categories: Appetizers
Yield: 30 servings

1 lb Bulk mild Italian sausage
1 lb Chicken livers
1 md Onion, chopped
1/4 c All-purpose flour
1/4 c Brandy
1 ts Salt
1/4 ts Ground allspice
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Pepper
2 Cloves garlic, chopped
3 Eggs
1/2 lb Bacon (about 10 slices)

Cook and stir sausage until brown; drain and reserve. Place remaining
ingredients except bacon in blender container. Cover and blend on high
speed until smooth, about 45 seconds; stir into sausage.

Line loaf pan, 9 x 5 x 3 inches, with heavy-duty aluminum foil,
leavirlg about 3 icches overhanging sides. Place bacon slices
crosswise across bottom and up sides of pan, letting slices overhang
edges of pan. Pour sausage mixture into pan; fold bacon over top.
Place loaf pan in shallow pan; pour very hot water (1 inch) into
shallow pan. Bake uncovered in 350F oven 1 1/2 hours.

Remove loaf pan from hot water; fold foil over top. Place weight on
terrine. (An unopened 46-ounce juice can makes a good weight.) Press
down firmly 2 minutes. Leave weight on terrine; refrigerate until
firm, about 6 hours.

To remove terrine, loosen foil from sides of pan and, grasp- ing ends
of foil, lift out; remove foil. Cut terrine into 1/4-inch slices.
Serve with thinly sliced bread if desired. 30 servings; 105 calories
per serving.

Source: Betty Crocker’s Cookbook, 6th Edition

MMMMM