Title: GRAHAM CRACKER FRUITCAKE
Categories: Cakes, Holiday
Yield: 1 Cake

—————————–JACK WRENN NPXR56A—————————–
1 1-pound box graham crackers
Save box
1 16-oz. jar maraschino
Cherries and juice
1 15-oz. box raisins
1 Pound chopped nuts
1 Pound marshmallows
1/2 Pound (2 sticks) melted
Butter
1 ts Ground nutmeg

Crumb crackers in processor. Halve cherries. Blend in very large bowl
crumbs, raisins, nuts, cherries (and juice), and nutmeg. Set aside. In a
large saucepan over low heat, melt marshmallows and butter. Add to crumb
mixture and blend well with hands. Wash hands. Line cracker box with foil.
Pack mixture into box and chill several hours until firm. To vary: use
green and red cherries and/or a small amount of candied fruit.

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Title: STIR FRIED BOK CHOY WITH TOFU
Categories: Chinese, Vegetarian
Yield: 2 servings

1/2 lb Soft tofu, cut into 1/2″
-slices
3/4 c Water
2 tb Shoyu or tamari
1/2 ts 5-spice powder
1 Bok choy, large head
2 Garlic cloves
4 Slices fresh ginger root
3 Whole scallions
1 tb Kuzu or arrowroot
1 ts Sesame seed oil, unrefined
1/2 ts Toasted sesame seed oil

Slice bok choy into bite size pieces, separated by
green and white pieces. Place water, shoyu and 5-spice
powder in bowl. Add tofu and marinate at least 30
minutes. Remove tofu from marinade and place on oiled
cookie sheet. Bake at 375 degrees F for 20 minutes on
one side, then turn and bake 10 minutes. on other
side. Dissolve kuzu or arrowroot in 1/4 cup of the
tofu marinade. Heat light sesame oil in wok or 4 quart
pot. Add white parts of the bok choy, cover and steam
over reduced heat for 5 minutes. Uncover and add rest
of bok choy. Restir kuzu or arrowroot mixture and
gradually pour it into the bok choy liquid over medium
heat. Serve with toasted tofu.

Per serving: 60 calories, 3 g fat

From: Annemarie Colbin, author of “The Natural
Gourment” Posted by: Grandma Sheila (Exner)

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Title: Minnesota Minestrone
Categories: Cheese/eggs, Ground beef, Soups/stews, Vegetables
Yield: 10 servings

2 lb Lean Ground Beef 1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced 28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn 12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks 2 c Cabbage; Shredded,Abt
1/2 Hd
2 c Zucchini; Sliced, 2 Sm 1 c Elbow Macaroni;
Uncooked, OR
1 c Spaghetti; Broken, Uncooked 2 c Water
1/2 c Red Wine Or Water 2 ts Beef Bouillon; Instant
1 1/2 ts Salt 1 1/2 ts Italian Seasoning

———————————-GARNISH———————————-
1 x Parmesan Cheese; Grated

Cook and stir the meat onion, and garlic in a Dutch oven until the meat is
brown. Drain off the excess fat. Stir in the undrained tomatoes,
undrained kidney beans, the undrained corn, and remaining ingredients
except the cheese, breaking up the tomatoes as you do. Heat to boiling
then reduce the heat and simmer, covered, until the macaroni and vegetables
are tender, about 30 minutes, stirring occasionally. Serve hot with the
Parmesan cheese.

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Vegetable-Stuffed Omelets/Ginger Sauce

Recipe By : Jo Anne Merrill
Serving Size : 2 Preparation Time :0:25
Categories : Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 asparagus spears — * see note
2 carrots
2 green onions
1 tablespoon sweet and sour sauce
1 tablespoon pineapple juice — or orange juice
1/2 teaspoon ginger root — grated
4 eggs
2 tablespoons water
2 teaspoons cooking oil
2 tablespoons nuts — ** see note
radish — shredded
cucumber — thinly sliced

* Prepare vegetables by cutting the asparagus into 3-inch
lengths, the carrots into 3-inch sticks and green onions
into 2-inch lengths.
Shred radishes and slice cucumbers thin (optional
ingredients)
**Use toasted walnuts or almonds, chopped
In a large saucepan, cook asparagus, carrots and green
onions in a small amount of boiling, lightly salted water
for 7-9 minutes until crisp-tender; drain well. Meanwhile
for the sauce, stir together sweet-sour sauce, pineappple or
orange juice and grated ginger root (or 1/8 teaspoon ground
ginger) Set aside.
For omelets, combine eggs and water in a small bowl. Use
fork to beat until combined but not frothy. In an 8-10 inch
skillet with flared sides, heat 1 teaspoon of the oil until
a drop of water sizzles. Lift and tilt pan to coat all
sides of skillet. Add 1/2 cup of egg mixture and cook over
medium heat. As eggs set, run a spatula around the edge of
the skillet; lift eggs and let uncooked portion flow
underneath. When eggs are set but still shiny, transfer to
a warm plate, cover with plastic wrap. Repeat with

PRODIGY (R) interactive personal service 09/25/93 3:08 PM

remaining egg mixture and oil as needed to make 2 omelets.
To assemble, spread some of the sauce onto each omelet.
Arrange steamed vegetables on one quarter of each omelet,
fanning vegetables to edge of omelets. Fold each omelet
over vegetables; fold again. Top with additional sauce and
sprinkle with nuts.
Jo Anne Merrill recipe from my files.

– – – – – – – – – – – – – – – – – –

DHB’s Spaghetti Sauce

Recipe By : Denise Bannister from her mother-in-law, Mrs. Nasello
Serving Size : 60 Preparation Time :0:00
Categories : Canning Low-Fat
Salad Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
75 lb ripe creole tomatoes — or roma
3 c onion — chopped
15 cloves garlic — minced
3 c green bell pepper — chopped
3 lb mushrooms — sliced
5 tbsp fresh basil — chopped
1/2 c flat leaf parsley* — chopped
1/4 c olive oil — good stuff**
to taste salt

* Don’t substitute curly parsley. ** It does not have to be the extra-virgin
stuff, but you do want it to flavor the sauce, so use something worth eating.
Do not reduce the oil. It serves as a flavoring and not just a medium for
sauteing the veggies.

Wash core tomatoes. Cut in quarters or sixths. Put tomatoes in large
non-alumnium pot, wides is better than narrow. Bring to boil stirring
frequently to insure bottom tomatoes don’t burn. Smash on tomatoes as you go.
Bring to simmer and simmer about 15 minutes. Put everything through a food
mill to remove seeds and skin. [Trust me, this is easier than peeling and
seeding them before you start, especialoly with 75 lbs tomaotes! You will
have about 28 quarts. Put liquid back on stove and saute onion in olive oil.
Add green pepper, garlic and mushrooms and cook slowly until they start to
caramelize. Add to simmering tomato juice. After about an hour add basil and
parsley. Cook to reduce to half, about two hours. [Obviously you could cook
it more if you like it thicker.] Stir bottom frequently and regularly because
the pulp will settle to the bottom and burn if you don’t.

Place in half-pint jars and process in boiling water20 minutes. Makes 60
half-pint, single, servings.

– – – – – – – – – – – – – – – – – –

Title: Herb-Pepper Cheese
Categories: Appetizers
Yield: 2 Cups

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

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Mamma’s Country Fried Okra

Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :1:00
Categories : Soul Food Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound okra
1/2 cup vegetable oil
2 teaspoons salt — to taste
2 teaspoons black pepper — freshly ground

1) Wash the okra in cold water and drain. Cut it into 1/2-inch slices and
remove the stems.
2) Heat half the oil in a large heavy skillet over medium heat. Add half
te okra and spread it into an even layer with a spatula. Sprinkle with salt
and pepper. Fry, turning the okra with a spoon to cook evenly, until the
okra is tender, crispy, and well browned, about 10 minutes. Drain on paper
towels. Repeat with remaining oil and okra and serve hot.

NEW YORK-STYLE FRIED OKRA

After washing and draining the okra, cut it crosswise into 1-inch slices.
Beat 3 eggs with a few drops of water in a bowl. Pour some cracker meal
into a second bowl. Dredge the sliced okra first in the cracker meal, then
coat with the beaten egg. Drain well and coat with cracker meal. The okra
is then ready for frying.

– – – – – – – – – – – – – – – – – –

RED LOBSTER CHEESE BISCUITS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Garlic salt or powder
1 tb Parsley flakes
1 t Italian seasonings
5 lb Bisquick
44 oz — Water, cold
1 lb Cheddar, sharp — grated
1/2 c Butter

Preheat oven to 450 degrees. Mix bisquick, water and
cheese. Drop by large spoonfuls onto greased baking
sheet. Bake for 8-10 minutes. After baking, (while
hot) brush on melted butter or margarine mixed with
garlic powder, parsley flakes and Italian seasoning.
(Amounts will vary by the size batch you make, but a
little goes a long way.) Serve hot. The RL manager’s
recipe is for a large quantity, so you’ll have to
reduce the ingredient quantities by the size batch you
desire. Note: For a smaller batch I usually use 2 C.
Bisquick, 1/2 cup cold water, and 3/4 c. grated
cheddar which will yield about 12 biscuits. You may
also substitute soda water or gingerale for the water,
if desired.

– – – – – – – – – – – – – – – – – –

Date: Thu, 06 Jan 94 11:30:52 EST
From: k_desroches@unhe.unh.edu

From the Oprah Winfrey show.

Rosie’s Pizza Dough

.75 c lukewarm water
1 tsp honey
1 tbs dry active yeast
1.5 c Semolina flour
.5 tsp salt
1 tsp olive oil
.5 c cornmeal
Light vegetable oil cooking spray

Combine the water and honey in a medium stainless steel bowl. Sprinkle the
yeast on top and set aside for 20 minutes to proof, until bubbles form on the
surface.

Put the flour, semolina, and salt into the bowl of a food processor. Turn the
machine on and slowly add the yeast mixture through the feed tube. Process for
about a minute, until the dough ball froms, drizzling a little additional water
into the feed tube if necessary. Continue the process for another 2 minutes.

Rub the surface of a large bowl with olive oil. Transfer the dough ball and
rool it into the oil to coat. Cover with a towel and set the bowl aside in a
warm place until the dough ball has doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and
roll out evenly to a thickness of .25 inch. Cut out 8 5.5 inch circles, using
a sharp knife and a saucer.

Spray a cookie sheet 3 times with the vegetable oil to coat. Put the pizza
crusts onto the sheet. Bake for 3-5 minutes, until golden. Remove the baked
crusts from the oven and add the topping variation of your choice.

Makes 8 individual pizza crusts.

fat=0.9
cal=100

Rosie’s Pizza Sauce

1 tbs tomato paste
1 c. tomato puree
.128 crushed red pepper flakes
2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme

Combine all ingredients in a small saucepan and cook over low heat for about 15
minutes, until the sauce thickens.

Makes .5 c sauce
fat=0.1
cal=18

Title: CHINESE TUNA STEAKS ON THE GRILL
Categories: Seafood, Chinese
Yield: 4 servings

1 Tuna steak
1 ts Salt
1 ts Finely chopped ginger root
1/4 ts White pepper
1 ts Cornstarch
2 tb Salted black beans
4 Green onions with tops
2 ts Green chilies
1 tb Cornstarch
1 tb Water
1 ts Sugar
2 tb Peanut oil
1 tb Peanut oil
2 ts Finely minced garlic
1 c Chicken broth (or fish
Stock)
Spinach or red-leaf lettuce
Leaves

Contributed to the echo by: Bill Birner

Pat fish dry w. paper towels. Mix salt, ginger
pepper. Coat both sides of fish with mixture and rub 1
tsp. cornstarch on both sides of fish. Cover
refrigerate 30 minutes.

Place black beans in bowl and cover with warm water.
Stir about 2 minutes. Remove and drain. Discard water.
Partially pulverize beans. Chinese cooks use the back
end of their cleaver handle.

Cut 3 of green onions on diagonal into 1 inch pieces,
remaining one into thin slices (strings).

Remove seeds and membranes from chilies. Cut chilies
into very thin slices.

Mix 1 Tbs cornstarch, water and sugar.

[If grilled fish is preferred, grill on charcoal about
4-5 minutes each side or 10 minutes per inch of
thickness, not too close to coals – otherwise fry in
wok]

Heat wok until hot add 2 Tbs oil, tilting to coat
sides. Fry fish 2 minutes or until brown, turning
once. Reduce heat to low, cover and simmer 10 minutes
turning after 3 minutes. Uncover remove from wok.

Bring wok back up to very hot over high heat. Add 1
Tbs oil, tilt coat. Add black beans, chilies, garlic
green onion pieces stir fry all for 1 minute. Add
broth/stock and heat to boiling. Stir in
cornstarch/sugar water mixture, stir cooking until
thickened. Add fish steaks turning to coat with sauce.
Heat 2 minutes.

Line platter with spinach/lettuce leaves, place fish
on bed and garnish top with green onion slivers.

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