OATMEAL MUFFINS (CROUSE)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Oatmeal
1 1/2 c Sour milk
2 Eggs
1/2 ts Salt
1/2 c Sugar
2 tb Shortening
1 c Flour
1 t Baking soda

Soak oatmeal in sour milk overnight. In morning add
the other ingredients. Chopped dates or raisins may be
added. Bake 25 minutes. Makes 14 muffins.

Note: Assume hot oven 400 – 450 F.

Source: Mrs. Vernon E. Crouse, North Lima Grange,
Mahoning County, OH

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Title: Canning (Dry) Beans with Tomato or Molasses Sauce
Categories: Canning
Yield: 1 text

Quantity: An average of 5 pounds of beans is needed per canner load of 7
quarts; an average of 3-1/4 pounds is needed per canner load of 9
pints–an average of 3/4 pounds per quart.

Quality: Select mature, dry seeds. Sort out and discard discolored
seeds.

Procedure: Sort and wash dry beans. Add 3 cups of water for each cup of
dried beans or peas. Boil 2 minutes, remove from heat and soak 1 hour
and drain. Heat to boiling in fresh water, and save liquid for making
sauce. Make your choice of the following sauces:

Tomato Sauce–Either mix 1 quart tomato juice, 3 tablespoons sugar, 2
teaspoons salt, 1 tablespoon chopped onion, and 1/4 teaspoon each of
ground cloves, allspice, mace, and cayenne pepper; or mix 1 cup tomato
ketchup with 3 cups of cooking liquid from beans. Heat to boiling. Add 3
quarts cooking liquid from beans and bring back to boiling.

Molasses Sauce–Mix 4 cups water or cooking liquid from beans, 3
tablespoons dark molasses, 1 tablespoon vinegar, 2 teaspoons salt, and
3/4 teaspoon powdered dry mustard. Heat to boiling.

Fill jars three-fourths full with hot beans. Add a 3/4-inch cube of
pork, ham, or bacon to each jar, if desired. Fill jars with heated
sauce, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Beans, Dry, with Tomato or
Molasses Sauce in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Beans, Dry, with Tomato or
Molasses Sauce in a weighted-gauge pressure canner.

Style of pack: Hot. Jar Size: Pints, Quarts.
Process Time: 65 minutes for Pints, 75 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Mexican Pasta Pie
Categories: Mexican, Pasta, Pies/pastry, Poultry
Yield: 6 servings

1/2 ea Onion, finely chopped
28 oz Can tomatoes w/juice,
-coarsely chopped
1 pk (1.25 oz) Taco seasoning mix
16 oz Can black beans, rinsed and
-drained
4 c Cooked ziti or penne pasta
-(1 3/4 cup dried pasta)
2 tb Olive oil
1 c Part-skim ricotta cheese
2 ea (8-ounce) Chicken=boneless,
-skinless breast halves,
-cut in 1/2″ pieces
1 c Shredded Cheddar or
-Mexi-blend cheese

(Leave out the chicken to convert to a vegetarian meal.)

Heat oven to 425 degrees. Grease a 7- x 11-inch baking dish.

In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black
beans. Toss pasta with olive oil.

Spread 1 cup tomato mixture on bottom of baking dish. Add cooked
pasta. Dot with ricotta and then spread with a knife. Stir chicken
pieces into remaining tomato mixture and spoon over ricotta. Sprinkle
with shredded cheese. Bake 25 to 30 minutes. Serve immediately.

From Sun-Sentinel Food Section, Thursday, July 20, 1995 “Meals in
Minutes” Posted by: Sonya Wiren 7/20/95

MMMMM

Title: CHOCOLATE MELTING MOMENTS
Categories: Cookies
Servings: 60

1 c Butter or margarine,
-softened
1/3 c Confectioners’ sugar
1/4 c Unsweetened cocoa
1 1/2 c Cake flour

MMMMM————————–MOCHA FILLING——————————-
1 T Butter or margarine
1 Square unsweetened chocolate
1 c Confectioners’ sugar
1 t Vanilla
2 T Hot coffee or water

Preheat oven to 350’F. Lightly grease cookie sheets or line with
parchment paper. Beat 1 cup butter, confectioners’ sugar and cocoa in
large bowl until fluffy. Blend in cake flour until smooth. Shape dough
into marble-size balls. (If dough is too soft to handle, cover and
refrigerate until firm.) Place 2″ apart on prepared cookie sheets. Press
center of each ball with knuckle of finger to make indentation. Bake 10-12
minutes or until set. Remove to wire racks. Prepare Mocha Filling. While
cookies are still warm, spoon about 1/2 teaspoonful filling into center of
each.

Makes about 5 dozen cookies.

MOCHA FILLING: Melt 1 tablespoon butter and chocolate in small heavy
saucepan over low heat; stir until melted. Blend in confectioners’ sugar,
vanilla and enough coffee to make a smooth filling.

MMMMM

CHICKEN MOLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Oil
2 1/2 lb Chicken pieces
2 tb Minced garlic
3/4 c Diced onion
2 c Chicken broth
1 c Peeled seeded tomatoes
– (canned)
2 tb Epazote or oregano
1/4 lb Assorted Mexican chiles
-such as pasilla, guajillo
– and mulata
– stems and seeds removed
1/2 ts Ground cloves
1 tb Cocoa powder
1/2 ts Cinnamon
1/4 c Shelled almonds

HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all
sides. Add all other ingredients, bring to a boil, cover, reduce heat to
low and simmer until chicken is done, about 30 minutes. Remove the chicken
to a platter and set aside. Place the cooking liquid in a blender or food
processor and blend until as smooth as possible. Return the sauce to the
skillet, replace the chicken and cook everything together another 10
minutes. Serve with tortillas, rice, beans and tamales.

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Eggs Sardou No. 2547 Yields 8 Servings

8 Artichoke Bottoms 1 1/2 Cups Sauce Hollandaise
10 Anchovy Fillets, 2/3 Cup Smoked Ham, Ground
Chopped 1 small Truffle, Slivered
8 Eggs, Poached
Trimmed

Preheat the oven to 450 degrees.
Fill each artichoke bottom with chopped anchovy.
Arrange on a baking sheet.
Heat for 5 minutes.
Set aside – keep warm.
Set a poached egg on top of each artichoke.
Top with Sauce Hollandaise.
Sprinkle with chopped smoked ham.
Top with slivers of truffle.
Serve immediately.

LIEBES-KNOTEN (LOVE KNOTS)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Whole eggs
1/2 c Thick cream
1/3 c Sugar
pn Of salt
1/2 ts Vanilla
3 c Flour

Beat eggs well with electric mixer. Add sugar and
beat well. Add salt and vanilla. Mixture will be
thin. Gradually add flour, having mixer at low speed.
Mixture should now be in cookie dough form. Roll very
thin on lightly floured board. Cut into 1/2-inch
strips with knife or pastry cutter. Cut in crosswise
strips, 1 1/2 inches long. Give each strip a double
twist to resemble a bow.

Fry in deep fat, 375ø F. When brown, roll in
sifted powdered sugar.

~ Mrs. W. G. Bench typed posted by teri chesser 7.95

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Title: Tofu and Broccoli Stir-Fry
Categories: Diabet

1/2 md Iceberg lettuce;
1/2 lg Bostom lettuce;
1 lg Cucumber;
1/2 lb Green beans;
1/2 lb Mushrooms;
1/4 c Lo-cal french dressing

Rinse lettuce. Break into large pieces. Peel and
slice cucumber into 1/4". Peel and slice cucumber
into 1/4 slices. Rinse green beans; cut bean into 1-in
pieces. Place into greens, cucumber, and beans into
plastic bag or tightly covered container. Store in
referigerator 4 to 6 hours or overnight to crisp. Trim
mushrooms stems to 1/4″ of cap. Cut mushrooms if
discolored.) Cut mushrooms in thin slices. Just
before serving, carefully pat greens, cucumber, and
dry on towel. Place in wooden bowl; cover with French
Dressing. Toss to lightly coat all ingredients with
dressing. Top with mushrooms. Food Exchange per
serving: 1 VEGETABLE EXCHANGE CAL: 60

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and

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I find one of the hardest things in trying to eat healthy
lowfat is giving up meat, especially chicken. But I do
try to do it twice a week at dinner and just eat a veggie
base meal.
I thought this might help those of you who are on mostly
veggie diets to use certain seasons to bring out the flavor
using herbs or mixture there of when steaming or boiling.

Asparagus—-tarragon, lemon, dill
Green Beans—-basil, dill, thyme, mint, oregano, savory, tarragon
beets—-allspice, ginger, orange, lemon
broccoli—dill, tarragon, lemon
cabbage—-caraway, tarragon, savory, dill
carrots—-ginger, nutmeg, caraway, cinnamon, dill, lemon, mint, orange
cauliflower—-caraway, dill, mace, tarragon
eggplant—-marjoram, sage, oregano, basil
Greens-Spinach-kale-swiss chard-water cress- basil, chives, oregano,
dill, tarragon, nutmeg, rosemary, lemon
Green peas—-mint, chervil, marjoram, rosemary, garlic, tarragon
potatoes—-lemon, parsley, chives, dill, basil, thyme
Squash—-basil, garlic, rosemary, dill, thyme, oregano

From: “Ann Miner”
Date: Mon, 25 Sep 1995 06:49:32 -0700

Low-Fat Potato Chips That Don’t Taste Like Cardboard

Recipe By : Weight Watchers Magazine Sept. 1995
Serving Size : 4 Preparation Time :0:00
Categories : Low-Fat Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 ounces Idaho or russet potatoes — scrubbed
1 to 2 t. malt vinegar
1 pinch salt
Freshly ground black pepper — to taste

Place oven rack in center of oven. Preheat oven to 350 degrees.
Slice potatoes exactly 1/8″ thick and arrange directly onto oven
rack in a single layer; bake until golden brown and crispy, about
8-10 minutes. Place in serving bowl and sprinkle lightly with
vinegar, salt and pepper.
Per serving (1/2 cup): 115 calories, 0 g fat.
Adapted from “The Little Book of Leftovers; 50 Innovative Ways to
Eat Last Night’s Dinner Tonight” by Kevin Crafts.