Title: Golden Potato Wedges
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

1 Baking potato, scrubbed Seasonings of your choice

Preheat the oven to 400.

Cut the potatoes lengthwise into wedges. Sprinkle with some of your
favorite salt-free seasoning mix. (Garlic powder and paprika are good
choices.) Bake on a nonstick baking sheet for 45 to 60 minutes, or
until they are easily pierced with a fork.

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Parsley And Mint Salad

Recipe By : TOO HOT TAMALES #TH6206
Serving Size : 6 Preparation Time :0:00
Categories : Salads Too Hot Tamales

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cloves garlic — thinly sliced
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons freshly squeezed orange juice
1 Teaspoon sea salt
1/2 Teaspoon freshly ground black pepper
1/4 Cup olive oil
6 pickled chipotle peppers — minced
2 Bunches flat leaf parsley.leaves only — washed and dried
1 bunch fresh mint, leaves only — washed and dried

Bring a small pan of lightly salted water to a boil. Blanch the sliced
garlic for about 3 minutes, and drain. Set aside.

In a small bowl, whisk together the lemon juice, orange juice, salt,
and pepper. Drizzle in the olive oil in a slow, thin stream, whisking
all the time, until emulsified. Stir in the minced chiles.

Place washed and dried greens in a bowl, add the slivered garlic and
the dressing, and toss to coat evenly. Place a mound of greens on each
plate. Top each with 2 warm crab cakes and serve immediately.

Yield: 6 servings

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NOTES : Note: To pickle chipotle peppers, combine 6 peppers that have been
stemmed and, if desired, seeded with 2 cups of red wine vinegar
in a small nonreactive saucepan. Bring to a boil, then reduce the
heat so the vinegar is simmering. Cook, covered, for 5 minutes. Set
aside to cool, then store in a glass jar in the refrigerator for up
to 3 months

Enjoy,
Doug
FW.DOUG@genie.com

Title: RANCH STEW
Categories: Main dish Meats 999
Servings: 4

1 lb Lean beef, trimed, bite size 3 c Water
2 ea Carrots, large, sliced 2 ea Potatoes, med. diced
12 ea Pearl onion, canned 1 c Frozen peas
2 T Whole wheat flour (optional) 1 T Worchestershire sauce
1/2 t Salt 1/4 t Pepper

Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min,
stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr
or until meat is tender. Meanwhile, cook carrots in remaining 2 cups
water. When partially cooked, add potatoes and cook until all tender. Add
onions and peas. Put vegetables into beef dish. Thicken liquid from
vegs. with flour if desired. Add worcestershire sauce, salt, and pepper
to liquid. Pour over meat and vegs. Cover and return to oven for 20 min.
Cal: 371, Fat 1 1/2g.

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RUM CAKE FRACCARO+++FGGT98B

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Cakes Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***cake***
6 Eggs
2/3 c Sugar
1 1/2 c Sugar
1 1/2 c Flour, sifted twice
***cherry rum syrup***
1 c Maraschino cherry syrup
(from cherries)
1/4 c Rum
***pastillera cream***
2 c Milk
4 Eggs
3/4 c Sugar
1/2 Teaspoon grated lemon peel
1 Teaspoon vanilla
1/4 c Flour
***whipped cream topping***
2 c Whipping cream
2 Tablespoons sugar
1 Teaspoon vanilla

Combine eggs, sugar and vanilla in the top of a double boiler. Beat
over boiling water for 3-4 minutes. Remove from heat and continue to
whip with a mixer on high speed for 8 minutes until mixture becomes
thick and doubles in size. Fold in flour. Pour into 3 greased and
floured 9-inch round baking pans. Bake for 35-40 minutes at 350
degrees. Cool on a wire rack. ***CHERRY RUM SYRUP*** Mix together
cherry syrup and rum and reserve. ***PASTILLERA CREAM*** Scald milk.
Combine eggs, sugar, lemon peel, vanilla and flour in a small bowl.
Pour in the scalded milk, then transfer this mixture to the top of a
double boiler and cook over boiling water, stirring constantly, for
4-5 minutes until mixture becomes thick. Let cool. Beat whippping
cream until stiff peaks form. Fold in sugar and vanilla. Reserve.
***WHIPPED CREAM TOPPING*** Sprinkle each cake layer with cherry-rum

syrup. Spread pastillera cream between the layers. Spread whipped
cream topping on the top and sides of the cake. Press sliced roasted
almonds onto the sides of the cake. Pipe whipped cream onto the top
if desired. Refrigerate until serving time.

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STIR-FRIED VEGETABLES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Oil, vegetable
2 c Chinese cabbage — coarsely
-shredded
1 c Green pepper — sliced
16 oz Bean sprouts — drained
8 oz Bamboo shoots — drained
8 oz Water chestnuts — drained
-and sliced
3 c Spinach — coarsely chopped
2 tb Soy sauce
1/2 ts Salt

Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and
heat 1 minute. Add cabbage, green pepper, bean sprouts, bamboo
shoots, and water chestnuts; stir-fry 5 minutes. Cover and cook over
low heat for 3 to 5 minutes. Stir in spinach, soy sauce, and salt;
stir-fry bout 2 minutes or until spinach wilts.

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Title: Pasta E Fagioli (Pasta and Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 4 Servings

2 Garlic cloves; diced
1/4 c Salad oil
1 cn Progresso cannellini white
-beans
2 cn Water
3/4 c Cooked macaroni or other
-pasta
4 tb Spaghetti sauce
pn Basil flakes
pn Parsley
pn Oregano
Salt and pepper to taste

Brown garlic in oil. Add beans with liquid, water,
pasta, spaghetti sauce, basil, parsley, and oregano.
Bring to boil, then simmer about 10 minutes. Better
if made ahead and reheated.

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LIGHTER CHICKEN WALDORF SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad Poultry
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Roasted chicken breast (2
Boneless, skinless halves)
1 md Granny Smith apples, cored
And diced in 1/2-inch pieces
1 Rib celery, finely minced
1 Ripe mango, peeled and diced
2 tb Minced, candied ginger *
1/3 c Light mayonnaise
1/3 c Nonfat sour cream
2 tb Lime juice
2 tb Mango chutney
1 t Grainy mustard
3 tb Coarsely chopped walnuts
2 tb Minced fresh mint

1. Dice the cooked chicken. Combine with the apple,
celery, mango and candied ginger.
2. In a medium bowl, combine the mayonnaise, sour
cream, lime juice, chutney and mustard; mix well. Add
to the salad, mixing well. Cover and refrigerate
until ready to serve. 3. Just before serving, stir in
the chopped walnuts and mint. Note: Waldorf salad is
typically chock full o’ fat; this one has some fat,
but less fat than the traditional recipe. * Candied or
sugared ginger can be found in the Asian section of
major supermarkets.

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Title: BRUNCH SPUD BOATS
Categories: None
Yield: 6 servings

3 md Baking potatoes, scrubbed
No-stick cooking spray
2 tb Olive oil
3 oz Chopped lean ham or
-Canadian bacon
1/3 c Diced zucchini
1/3 c Diced red bell pepper
3 Green onions, with tops,
-sliced
6 Eggs, beaten
2 tb Grated Parmesan cheese
Salsa for serving

To make potato shells: Prick potatoes with a fork and
bake in a microwave oven on a plate on high (100
percent) 7 to 11 minutes, rotating after 3 minutes,
until tender when pierced with a knife. Or bake in a
conventional oven at 450 degrees 50 to 60 minutes.
They should be soft but firm enough to dice.

Preheat oven to broil. Cut potatoes in half lengthwise
and scoop out pulp, leaving a 1/2-inch shell. Dice
scooped-out potato. Spray both sides of potato shell
with cooking spray. Place right side up on a baking
sheet and broil until edges are browned and top is
slightly crisp but not dry, 3 to 4 minutes. (Shells
may be refrigerated overnight. Refrigerate cooked
potato separately. Bring both to room temperature
before filling.)

To make filling: Preheat oven to 500 degrees. In a
large skillet, preferably non-stick, over high heat,
heat 1 tablespoon of oil until hot. Saute potato pulp,
turning with a spatula until they begin to turn
golden, about 5 minutes, adding more oil if needed.
Stir in ham, zucchini and red pepper and saute,
stirring, until vegetables soften slightly, about 3
minutes. Add eggs, reduce heat to medium-low, and
cook, stirring lightly, until very loosely set. Stir
in green onions. Fill potato shells and sprinkle tops
with cheese, if desired. Place potatoes on baking
sheet and bake 5 minutes, or until eggs are set and
cheese melts. Serve with salsa, if desired.

Posted By japlady@nwu.edu (Rebecca Radnor) On
rec.food.recipes or rec.food.cooking Submitted By MARK
ALEXANDER On 19 FEB 1995 1959
GMT

—–

Mixed Bean Soup With Cornmeal Dumplings*

Recipe By : Rival Crock-Pot Book
Serving Size : 7 Preparation Time :0:00
Categories : Beans Crockpot
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Black Beans — 15 1/2 oz/rinse/drai
1 Can Kidney Beans — 15 1/2 oz/rinse/drai
1 Can Garbanzo Beans — 15 1/2 oz/rinse/drai
1 Can Tomatoes — 14 1/2 oz/crushed
1 Med Onion — chopped
1 Pkg Frozen Mixed Vegetables
4 Cl Garlic — minced
1 Can Chicken Broth — 14 1/2 oz.
1/4 Tsp Salt
1 Tsp Chili Powder
1 Tsp Black Pepper
1 Tbsp Parsley — dried

Combine stuff in crock-pot. Cover; cook on Low 8 to 10 hours (High: 4 to 5
horus]. At end of cooking turn crock-pot to High and prepare dumplings as
directed.

– – – – – – – – – – – – – – – – – –

NOTES : Cornmeal Dumpling Recipe is here under Crockpot somewhere.

Title: Blueberry Muffins
Categories: Breads, Usenet
Yield: 12 Muffins

1 3/4 c Flour
6 T Sugar
2 1/2 t Baking powder
3/4 t Salt
1 Egg, beaten
3/4 c Milk
1/3 c Cooking oil
3/4 c Blueberries
1 t Lemon peel

Preheat oven to 400 degrees F. Stir together the flour, sugar, baking
powder and salt. Make a well in the center.

In a separate bowl, combine the egg, milk and oil. Add egg mixture,
all at once, to the flour mixture. Stir JUST until moistened. Yes,
the batter should be lumpy. (If you try to stir all the lumps out,
your muffins will be very tough.) CAREFULLY fold in blueberries and
optional lemon peel.

Grease muffin cups, or line with paper bake cups; fill each 2/3 full.
Bake at 400 degrees F. for 20-25 minutes, or until golden brown.
Remove from pans; serve warm with butter.

NOTES:

* Award-winning blueberry muffins — these muffins won a blue ribbon
during the years that I was eligible for the Dade County (Miami,
Florida) Youth Fair. I think this particular recipe came originally
from the “Better Homes and Gardens Cookbook,” but I could be wrong.

* The less you stir once you’ve combined the two mixtures, the
better your muffins will be. (To a point, but over-mixing is much
more common than under- mixing.) Frozen blueberries work fine, if you
can’t get hold of fresh berries. I’m sure other kinds of fruit will
work fine, too, but I haven’t tried them.

: Difficulty: moderate (proper mixing technique required).
: Time: 10 minutes preparation, 25 minutes baking.
: Precision: measure the ingredients.

: Jean Marie Diaz
: Massachusetts Institute of Technology, Cambridge, Mass., USA
: ambar@athena.mit.edu

: Copyright (C) 1986 USENET Community Trust

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