Title: Daddy’s Shishkabob Marinade
Categories: Meats, Holiday
Yield: 1 batch

1 c Oil
3/4 c Wine vinegar
1 tb Garlic salt
1/4 c Worchestershire Sauce
1 tb Salt
1/4 c Sugar
1 tb Black Pepper

Mix above ingredients together in a large container
and marinade Shishkabob ingredients for a minimum of
24 to 48 hours in the refrigerator. Turn occasionally
to insure that the liquid is distributed throughout.
Use onions, fresh mushrooms, green peppers, tomatoes,
beef cubes, etc. *I serve this with consommed rice, a
green salad and french bread.

—–

Title: Spratley Cake Or Fly Pie (English)
Categories: Cakes, English
Yield: 4 servings

4 oz Shortcrust pastry
FILLING
4 oz Currants
2 oz Butter
2 oz Suga (brown or white)
1/2 ts Cinnamon or mixed spice
1/2 ts Fresh mint, chopped

Set oven to 375/F or Mark 5. Roll out the pastry on a floured
surface to a rectangle about half as long as it is wide. Mix the
cun~ants butter, sugar and spice in a basin and spread down the
centre of the pastry. Sprinkle on the fresh mint. Fold over the
edges of the pastry to meet in the middle and seal the edges. Turn
the pastry over and roll out until the currants show through. Place
on a greased baking tray, brush with milk and sprinkle with sugar.
Bake for 20 minutes. The currants are meant to look Iike sprats or
flies.

—–

Title: Hot Cocoa
Categories: Diabetic, Beverages
Yield: 2 servings

1 1/2 tb Cocoa Vanilla to taste (optional)
2 c Skim milk 1 tb Gran. artificial sweetener
Dash salt

Mix cocoa with 1/2 cup milk. Stir in remaining milk. Cook over low
heat, stirring constantly until mixture comes to a boil.

Remove from heat. Add salt, vanilla, and artificial sweetener.

1 cup serving – 95 calories, 1 skim milk exchange 9.1 gm protein, .9
gm fat, 14.1 gm carbohydrate, 126 mg sodium (not counting pinch of
salt), 467.5 mg potassium, .2 gm fiber, 4 mg cholesterol.

Source: Am. Diabetes Association Family Cookbook Vol 1, 1987 Shared
but not tested by Elizabeth Rodier, Nov 93

MMMMM

Title: ZR Frijoles (Mexican Beans)
Categories: Vegetables Main dish
Servings: 4

2 c Dry Pinto Beans 1 x Water To More Than Cover
1/2 lb Meat * 1 ea Large Onion Chopped
1 ea Clove Garlic 1 T Red Chili Powder
1/4 t Ground Cumin 1/2 t Oregano

* Meats should include only one of the following: Saltpork, Ham Hock,
or diced bacon.
————————————————————————–
Add salt to taste if other than Salt Pork is uxed. Soak beans in water
overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano;
simmer on low heat at least 4 hours or water is absorbed and mixture is
thick.

—————————————————————————–

Title: Antipasto Pasta Salad
Categories: Pasta, Main dish, Vegetarian
Yield: 8 servings

1 lb Penne, rotini, etc. uncooked
12 oz Roasted peppers, strips
12 oz Marinated artichoke hearts
1 c Diced muenster, brick,
-or provolene cheese, etc
1 c Mushrooms, sliced
1/2 c Chopped red onion
1/3 c Chopped fresh basil
2/3 c Lowfat caesar or italian
-salad dressing
Freshly ground pepper
Sliced pepperoncine peppers

Prepare pasta according to package directions. While
pasta is cooking, combine pepper strips, artichoke
hearts, cheese, mushrooms, onion and basil in a large
bowl.

When pasta is done, drain and rinse with cold water.
Drain well and add pasta and dressing to bowl; toss
well. Cover; refrigerate at least 1 hour before
serving.

—–

Title: Shrimp Spread
Categories: Appetizers
Yield: 2 servings

16 oz (2 Pk) Softened Cream Cheese
1/4 c Lemon Juice
1/2 lb Cooked Shrimp Chopped
1 x Finely Chopped Green Onions*
1 T Prepared Horseradish
1 T Worcestershire Sauce
1/4 t Pepper
1/8 t Garlic Powder

* Green onions should be to taste. 1 to 2 Tablespoons.
~———————————————————————
~— In small mixer bowl, beat cheese until fluffy; gradually beat in
lemon juice. Stir in remaining ingredients. Chill to blend flavors.
Garnish as desired. Serve with crackers or fresh vegetables.
Refrigerate left- overs.

MMMMM

APPLE BREAKFAST BAR

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Fruits Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
3/4 c All-purpose flour
2/3 c Packed brown sugar
1/2 c Dried apricots — chopped
1/2 c Dried prunes — chopped
1/2 c Raisins
1/4 c Wheat bran
1 t Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1/4 ts Nutmeg
1/4 ts Baking soda
1 Apple — grated
3/4 c Yogurt, plain, low-fat
1/4 c Vegetable oil
2 Eggs

in bowl, mix whole wheat and all-purpose flours,
sugar, apricots, prunes, raisins, bran, baking powder,
connamon, salt, nutmeg, baking soda and apple; set
aside. Whisk together yhogurt, oil and eggs; stir into
dry ingredients just until combined. Spread in greased
9-inch square cake pan. Bake in 350F 180C oven for
35-40 minutes or until cake tester inserted in centre
comes out clean. Let cool in pan on rack; cut into
bars. (Bars can be stored in airtight container for up
to 3 days, or individually wrapped and frozen for up
to 1 month.)

– – – – – – – – – – – – – – – – – –

Title: Mike’s Boomba Polivka Spanielska
Categories: Soups, Ethnic, Side dishes, Main dish
Yield: 4 Servings

1 lb Can chile con carne w/ beans 1/8 t Each: Basil, Oregano and
1 cn Tomato soup (10 1/2 oz) plus -Rosemary
-equal amount of water 1/2 t Parsley
2 T Parmesan cheese 1/2 t MSG or substitute
1/4 t Garlic powder 1/4 lb Seashell macaroni, cooked
1/2 c Pinot Noir or dry red wine -to package directions

This is an old Ruthenian peasant dish, very popular in the Carpathian
Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a
cold winter day. This is easy to prepare, and good as a luncheon dish
served with salad, or as a first course soup prior to a lighter entree.

Combine all ingredients except macaroni in a saucepan and
bring to a boil. Reduce heat, simmer 15 minutes. Add the cooked macaroni
to soup. Heat a few minutes longer. Top each serving with a generous
amount of parmesan cheese. Great with rye toast spread with garlic
butter.

Thanks to Walter Weselsky, Jr., Mont La Salle Vineyards, Napa, CA.
From: Favorite Recipes of California Winemakers
Library of Congress # 63-21635

—–

BOUILLABAISSE ET ROUILLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
3 lb Assorted white fish *
1/3 c Olive oil
5 Garlic cloves, chopped
5 To 10 Saffron threads
1 pn Thyme
2 lg Onions, coarsely chopped
3 lb Clean fish bones **
5 lg Tomatoes ***
1 Bouquet garni ****
2 Carrots, coarsely chopped
2 Leeks, coarsely chopped
Salt and freshly ground
-pepper
6 c Water
1 1/4 c Dry white wine
2 lb Clams, washed
1 t Saffron threads
2 ts Pernod
2 Baguettes (French bread) cut
-diagonally into thin slices
2 lg Garlic cloves, peeled
1 Rouille (see recipe)

* such as sea bass, flounder, red snapper, grouper,
perch, sole, pike, haddock, and cod. ** (remove fins,
skin, etc. and all traces of blood) *** peeled, cored,
seeded and chopped. **** 1 bay leaf, 1 thyme sprig, 6
parsley sprigs pinch each of grated orange peel,
ground fennel seeds, basil, and oregano.

Provencal fish stew with garlic toast and Red Pepper
Mayonnaise

Fillet the fish or have your fishmonger do it for you.
Save the bones. Cut the fish into 1-in (2.5-cm)
chunks. Marinate with 2 tablespoons olive oil, 1 clove
chopped garlic, a few saffron threads, and a pinch of
thyme for at least 1 hour.

Saute the onions and remaining chopped garlic in 4
tablespoons olive oil for 4 minutes. Add the fish
bones, tomatoes, bouquet garni, orange peel, fennel
seeds, basil, oregano, carrots, leeks, salt and
pepper, and cook covered for 10 minutes. Add the water
and 1 cup of the wine and bring to a boil. Simmer
uncovered for 30 minutes, using a wooden spoon from
time to time to crush the bones. Remove from the heat.
Blend the mixture in a blender for a few seconds and
then strain it into a soup pot through a fine strainer
lined with cheesecloth. Discard the residue in the
strainer. Taste the stock for seasoning. If it tastes
a little thin, reduce over high heat for a few minutes
until the flavor is more fully developed.

Add the clams and simmer until they just begin to
open. Add the fish and the remaining wine and cook at
a rolling boil for 10 minutes. Add the saffron threads
and continue to cook for another 5 minutes. Taste and
season with Pernod, salt and pepper. Pour into warmed
individual bowls.

Meanwhile dry the baguette slices in the oven for a
few minutes and then rub them with the whole cloves of
garlic. Top the slices of bread with plenty of rouille
and float them in the bowls of soup. Serve immediately.

Michael Roberts writing in the Oregonian FOODday,
1/12/93.

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

QUINOA OLIVE MEDLEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Eden Quinoa — rinsed
2/3 c Black olives — cut in half
2/3 c Green olives — cut in half
1/4 c Pine nuts — lightly roasted
1 bn Green onions — finely chopped
1/4 c Parsley — finely chopped
1/2 sm Red pepper
— cut into thin strips
2 Garlic cloves — finely minced
2 tb Eden Extra Virgin Olive Oil
2 tb -to…
4 tb Eden Ume Plum Vinegar

Cook Quinoa according to package directions. Cool, then mix in remaining
ingredients, adding Ume Vinegar last and seasoning to taste. Delicious as
a salad or side dish.

Prep Time: 20 min. * Cooking Time: 20 min. * Yield: 6-8 servings

Copyright 1994 Eden Foods, Inc.

– – – – – – – – – – – – – – – – – –