Title: Beet Salad I and II
Categories: Harned 1994, Moroccan, Side dish, Vegetables
Yield: 1 batch

1 lb Beets
1 tb Sugar
1 Lemon; juice of
1 tb Olive oil
1 lg Pinch of cinnamon
1 tb Chopped parsley
Salt; to taste

Wash beets well, being careful not to break their skins. Cut off the
tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan
until tender, covered. Allow the water to cool, then slip off the
skins, trim off the tops, and cut into bite-sized pieces.

Mix the remaining ingredients and pour over the beets. Let marinate
for 1 hour before serving.

Beet Salad II: Prepare as described above, but add 1 tsp. orange
flower water, 1/8 tsp. cumin, a pinch of paprika, and a little water
to the sauce.

Yield: Approx. 2 cups.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert.
New York: Harper Row, Publishers, Inc., 1987. Pp. 76-77. ISBN
0-06-091396-7. Posted by Cathy Harned.

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Title: Navy Bean Soup
Categories: Soups/stews
Yield: 8 Servings

2 c Navy beans
3 qt Water;cold
1 ea Meaty ham bone OR
Small shank end of ham
1 ea Large onion;minced
1/2 ts Sugar
2 ea Celery stalks; minced
Milk or water
Salt and pepper

Quick-cooking dried beans do not REQUIRE overnight soaking. Some
people however, believe even those are better for soaking. Others
prefer the old-fashioned type. If you prefer to soak beans, measure
the amount of water specified in this recipe and leave beans in it
overnight. Next morning, add the remaining ingredients. No draining
is necessary. 2 cups beans = 1 lb.

Place beans and water in kettle with ham bone. Add onion, sugar and
celery. Bring slowly to boiling point. Cover and simmer 4 to 5 hours
until beans are tender and the liquid partially cooked down. Remove
ham bone.
For smooth soup, rub through a coarse sieve. Or mash beans lightly
with a potato masher for a chunkier soup. If you prefer, you may
leave beans whole.
Cut ham off bone; add ham to soup. Season to taste. Dilute if
desired with additional milk or water. Serve hot.

Source: Betty Crocker’s Picture Cook Book Typos by Dorothy Flatman

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Title: Filled “Pumpkin” Cookies (Wilton)
Categories: Cookies, Halloween, Holidays, Kids
Yield: 1 servings

MMMMM————————–COOKIES——————————-
1 c Butter
1 c Sugar
1 ea Large egg
1 ts Vanilla
2 ts Baking powder
1 tb Pumpkin pie spice
2 3/4 c Flour
Orange food color

MMMMM————————–FILLING——————————-
2 c Raisins
3/4 c Chopped walnuts
1/2 c Frozen orange juice
-concentrate;thawed

Prheat oven to 375 degrees

In a large bowl, cream butter and sugar with an electric mixer.
Beat in egg and vanilla. Add baking powder, spice, and flour one cup
at a time mixing after each addition. The dough will be very stiff;
blend last flour in by hand. Do not chill dough. To tint with icing
color, add small amounts until desired color is reached. Divide dough
into 2 balls. On a floured surface, roll each ball into a circle
approximately 12 inches in diameter. Dip Wilton “Jack-O-Lantern
Cutters” in flour before each use. Place half the cookies on cookie
sheets. Place 1 tablespoon filling on cookie. Cut eyes and mouth from
remaining cookies. Place on top of filling. Press to seal edges. Bake
for 12 to 15 minutes or until lightly browned. To make filling just
mix all ingredients in a bowl. You can also use jelly.

MMMMM

Title: Chinese Barbecued Spareribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 1 servings

3 lb To 3 1/2 lb spareribs *
1 tb Sugar
2 tb Fermented red bean curd
3 tb Light soy sauce
1 tb Ground bean sauce
3 tb Hoisin sauce
2 tb Sesame paste
1/4 c Honey
2 tb Dark soy sauce

* cut into two or three strips across the bone

Rub ribs all over with 1 tablespoon sugar and let stand for 30
minutes. Preheat oven to 450F.

Blend the red bean curd, light soy, bean sauce, hoisin and sesame
paste together and rub over the rack of ribs. Line a deep baking
dish with aluminum foil, fit a rack over it and arrange the spareribs
on the rack. Put the pan in the oven and roast for 20 minutes. Turn
the ribs and roast for 15 minutes.

Meanwhile, heat about 1/4 cup honey with 2 tablespoons dark soy in a
small saucepan over low heat. Baste one side of the ribs with the
mixture and roast for 10 minutes. Turn, baste again with the honey
mixture and roast for 5 to 10 minutes longer. Remove the ribs from
the oven, allow them to sit for 10 minutes, cut into separate ribs
and serve.

Posted by Stephen Ceideberg; October 5 1992.

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Split Pea Soup

Recipe By : Healthy Homestyle Cooking
Serving Size : 4 Preparation Time :2:10
Categories : Low Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups chicken broth — defatted
1 cup dried split peas — sorted and rinsed
1/2 cup carrots — chopped
1/2 cup onion — chopped
1/2 cup celery — chopped
2 oz turkey ham — finely chopped
1/4 teaspoon dried marjoram
1/8 teaspoon liquid smoke flavoring
1 bay leaf

In a large saucepan, combine the broth and peas. Bring to a boil,
then redu ce the heat. Cover and simmer for 1 hour, stirring
occasionally.

Add the carrots, onions, celery, turkey ham, marjoram, liquid
smoke and bay leaf. Return to a boil, then reduce the heat. Cover
and simmer for 30 minutes to blend the flavors. Remove and discard
the bay leaf before serving.

Makes 4 main-disk servings

– – – – – – – – – – – – – – – – – –

NOTES : Nutritrion Info per serving:

228 calories
2 g. fat
6% Calories from fat
4 mg. Cholesterol

Title: AMANA COLESLAW
Categories: Salads, Vegetables, Salli’s
Yield: 6 servings

3 1/2 c Shredded cabbage
3/4 c Shredded carrots
1/2 c Finely diced celery
1/4 c Finely diced white onion
1/2 c Mayonnaise
1/4 ts Lemon pepper
2 ts Prepared horseradish
2 tb Sugar
1 tb White vinegar
2 ts Celery seed

In a medium bowl, combine cabbage, carrots, celery and
onion. In small bowl, combine the mayonnaise, lemon
pepper, horse- radish, sugar, vinegar and celery seed.
Add to vegetable mixture. Mix well. Cover and
refrigerate at least 1 hour. Makes 6 (2/3 cup)
servings.

—–

Title: Steamed Buns
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

FIVE-SPICE CHICKEN BUNS
(Nn Heung Gai Bow)

MMMMM————————–FILLING——————————-
1 1/2 To 2 cups diced chicken
-breast.

MMMMM———————–MEAT MARINADE—————————-
1 ts Cornstarch
1/2 ts Light soy sauce
1/2 ts Dark soy sauce
1/2 ts Sherry
1/2 ts 5 spice powder
1/2 ts Bean sauce
1/4 c Almond slivers
1/4 c Chopped celery
1/4 c Chopped onion
1/2 c Bamboo shoots
1 Stalks green onions, chopped

MMMMM———————–SAUCE MIXTURE—————————-
2/3 c Chicken broth
1 tb Cornstarch
1 tb Oyster sauce
1 ts Sesame oil
1 ts Sugar
1/2 ts Salt

Mix chicken with meat marinade for 1/2 hour or longer. Stir fry in 1
tablespoon until almost done. Add vegetables and continue to stir
until chicken is done. Add sauce mixture, stir until thickened, mix
well and chill

Stuff buns and cook as above.

BAKED HAM BUNS (For Tuey Bow)

Yield: 2 dozen

DOUGH: 1 recipe basic bun dough

FILLING: 1 4-ounce can of slice mushrooms 2 cups finely diced ham 2
stalks finely diced celery 1/2 cup canned bamboo shoots, finely diced
2 stalks green onions SAUCE MIXTURE: 2 tablespoons cornstarch 2
tablespoons sherry 2 tablespoons light soy sauce 1 tablespoon vinegar
1 tablespoon sesame oil 1/4 cup chicken broth 1 teaspoon hoisin sauce
1 teaspoon oyster sauce

Stir fry filling ingredients together for 2 minutes, then add sauce
mixture. Stir until thickened. Chill well before wrapping.

CHINESE PORK SAUSAGE BUNS (Lop Cheung Bow)

DOUGH: 1/2 recipe of basic bun dough.

FILLING: 6 pairs of Chinese pork sausage, cut into halves. You should
have 24 3-inch sausages. [These are very good, sweet sausages. I
can’t think of anything to substitute for them. S.C.]

Divide dough into 24 balls. Roll each ball into 2-inch rounds.

Place sausage in middle and fold dough over, leaving ends open.
Place seam side down on square piece of was paper. Let rise in warm
place for 1 hour or so.

Steam for 10 minutes. Pork Sausage Buns can also be baked at 350F
for 20 to 25 minutes. Mix beaten egg whites with a little water and
sugar and brush buns (to keep crust soft). Brush with melted butter
when done.

From “Dim Sum” by Rhoda Yee, Taylor and Ng, San Francisco, 1977.
Distributed by Random House.

Posted by Stephen Ceideburg; January 31 1991.

MMMMM

Nacho Popcorn

Recipe By : The Joslin Diabetes Gourmet Cookbook
Serving Size : 10 Preparation Time :0:15
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt popcorn — popped
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Worcestershire sauce
1/8 tsp Tabasco sauce — or to taste

Preheat oven at 400. Prepare baking sheet with cooking spray. Place popped
popcorn on a prepared baking sheet. Toss combination of seasonings for the
flavor. Bake for 10 minutes, tossing once.

– – – – – – – – – – – – – – – – – –

Homemade Slice Bake Chocolate Wafer Cookies

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
5 cups unbleached flour
1 teaspoon baking soda
1 1/4 cups unsweetened cocoa powder

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a bowl, cream butter or margarine with the sugar. Beat in vanilla extra
ct and eggs until light and fluffy. In a bowl, combine flour, baking soda
and cocoa. Stir flour mixture into egg and butter mixture; blend well.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
well in a piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of chocolate wafer cookie dough
. Preheat oven to 350°. Cut the dough into 1/4″ thick slices. Arrang
e cut pieces on lightly greased cookie sheets, placing about 1/2″ apart. B
ake for about 8-10 minutes, or until cookies are set around the edges and s
lightly firm on top. Remove from oven and cool. Makes about 3 dozen cooki
es.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

– – – – – – – – – – – – – – – – – –

Bowtie Pasta with Creamy Cilantro Pesto

Recipe By : (adapted for 2 from ) VegTimes
Serving Size : 2 Preparation Time :0:00
Categories : Main courses, vegetarian* Pasta*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound bowtie pasta
1/2 cup low-fat cottage cheese — *
1/4 cup plain lowfat yogurt
1/2 cup chopped cilantro
1/2 teaspoon salt
2 teaspoons olive oil
3 cloves garlic — minced
1/8 teaspoon red pepper flakes
3 tablespoons grated Parmesan cheese

* To make vegan, replace cottage cheese and yogurt with 1/2# firm tofu.

Cook pasta in boiling, salted water until al dente.
Meanwhile, combine cottage cheese, yogurt, cilantro, and salt in blender or
food processor. Process 30 seconds.

Heat oil in small skillet over medium heat; add garlic and cook until
aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain
pasta; toss with sauce and garlic in serving bowl. Sprinkle with Parmesan.

Variation: Saute slivered onion and sweet red and yellow bell pepper strips
along with garlic. Cook 3 minutes, or until crips-tender. Proceed with
recipe.

Per serving: 277 Cal; 12g Prog / 4g Fat / 4gg carb / 4mg Chol / 675mg Sod / 2g
Fiber

– – – – – – – – – – – – – – – – – –