Title: BILTONG (BEEF JERKY)
Categories: African, Snacks
Yield: 4 servings

Salting mixture: 1 lb salt 2 oz sugar 1 oz saltpeter
pepper and chili spices —
to taste

As you travel around East Africa you will see countless Africans
selling food along the roadsides, in the markets, or through bus and
train windows. They sell fruit, boiled eggs grilled maize, boiled
maize, yogurt, milk, soda pop, fried dough balls, samosas, yellow
buns, and real seasonal delicacies like roasted mice and termites.
The following are a few East African snack foods you can try.

“Beef Jerky” is more common in South Africa but still a part of the
East African diet. It is generally made from beef, but other game is
used when available. Cut strips of meat following the grain of
muscle. Make strips 2 inches wide and 1 inch thick. Best made during
cool dry weather if possible.

Salt the meat by rubbing the mixture in well and leave in the basin
of salt mixture overnight. Dip a cloth in vinegar, wring dry and
whip the meat well.

Hang the strips of meat in a cool, dry, well ventilated place until
dry.

You can also hang the meat on an oven rack placed in the top slot of
the oven. Dry the meat on low heat.

Recipe By : Mrarchway@aol.com

MMMMM

Cream Cheese Pound Cake

Recipe By : Southern Living – November 1995
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Low-Fat Snacks
Cheese Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Butter — softened
1 Package Cream cheese — softened
3 Cups Sugar
6 Large Eggs
1 1/2 Teaspoons Vanilla extract
3 Cups All-purpose flour
1/8 Teaspoon Salt

Beat butter and cream cheese at medium speed with an electric mixer
2 minutes or until creamy. Gradually add sugar, beating 5 to 7
minutes. Add eggs, one at a time, beating just until yellow
disappears. Add vanilla mixing well.
Combine flour and salt, gradually add to butter mixture, beating at
low speed just until blended after each addition. Pour batter into a
greased and floured 10-inch tube pan.
Fill a 2-cup, ovenproof measuring cup with water; place in oven with
tube pan.
Bake at 300 degrees for 1 hour and 30 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire rack
10 to 15 minutes; remove from pan, and cool completely on a wire rack.
Source: Southern Living, November, 1995 Typed by J. Matthews, Nov.
26, 1995

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Title: CHINESE PLUM SAUCE (Duck Sauce)
Categories: Sauces, Chinese
Yield: 4 pints

3 md Bell pepper, red
2 1/2 lb Apricots; stoned
-quartered *
2 1/2 lb Plum, red; stoned
-quartered *
5 1/2 c Cider vinegar
2 1/2 c ;Water
1 1/2 c Sugar, white
2 c Sugar, light brown
1/3 c Karo, light
1/2 c Ginger, fresh; peeled
-chopped
2 tb Salt, kosher
1/4 c Mustard seeds; toasted
1 md Onion; quartered
2 Chile serrano; seeded
-diced
5 Garlic clove; minced
1 Cinnamon stick

* weight before preparation

Roast the peppers to remove skin; quarter lengthwise
and devein. Set aside.

Combine the apricots, plums, three cups of vinegar and
water in a large non-reactive kettle and simmer until
soft; about 25 minutes. Remove from heat and set aside.

In another non-reactive kettle, this one very large,
combine the remaining vinegar, sugars, and Karo and
bring to a boil, stirring. Add the fruit mixture,
ginger, salt, mustard seeds, onion, chiles, garlic,
cinnamon, and the skinned bell peppers. Simmer,
covered, for five minutes then simmer uncovered for
one hour, stirring every so often. Remove the cinnamon
stick.

With a food processor, pulse the mixture for a couple
of seconds (this has to be done in batches; process a
little longer if you like a less- textured sauce).
Return to the kettle and boil gently, stirring, until
the sauce has thickened, about 15 minutes (the sauce
will thicken some more as it cools).

Ladle into sterilized jars, either half-pint or pint.
Process in a boiling water bath for 10 minutes (for
half-pint jars) or 15 minutes (for pint jars). Allow
to age in the jar for 2 to 4 weeks before using.

— Better than Store-Bought
Witty Colchie

—–

HOLIDAY NUT ROAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 md Carrots — grated
2 md Onions — chopped
2 Garlic cloves — crushed
1 c Walnuts — ground
1 c Whole wheat flour
1 c Wheat germ
1/2 c Tamari
1/2 c — water
2 ts Rosemary, thyme.

Mix all ingredients together. Mix should hold a
shape. Add more four as needed.

Bake in a greased 9X9 pan at 350 degrees for 45
minutes.

Serve with gravy: Saute mushrooms in oil. Add four.
Slowly stir in water and tarmari to taste. Add a
pinch of thyme.

From DEEANNE’s recipe files

– – – – – – – – – – – – – – – – – –

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.

—–

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)

—–

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.

—–

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.

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –