Title: Party Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings

1 pk Lemon pudding
2 1/4 c Water
2 tb Lemon juice
1 Baked 9″ pie shell,cooled
6 tb Sugar
2/3 c Sugar
3 Egg yolks
2 tb Butter or margarine
3 Egg whites

Combine pie filling mix, 2/3 cup sugar and 1/4 cup of water in
saucepan. Blend in egg yolks and remaining water. Cook and stir over
medium heat, until mixture comes to a full bubbling boil. Remove from
heat. Blend in lemon juice and butter. Cool 5 minutes, stirring
twice. Pour into pie shell. Beat egg whites until foamy throughout.
Gradually beat in 6 tablespoons sugar and continue beating until
mixture will form shiny peaks. Spread over pie filling. Bake @ 425
degrees for 5 to 10 minutes or until meringue is delicately brown.
Cool at least 4 hour before cutting.

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From: Pamela Campbell Date: Sun, 23 Apr 95 20:41:20 -0500

Wild Rice Salad

1 cup Wild Rice, cooked.
1 cup brown or basmati rice, cooked.
1/2 cup chopped scallions, (green onions)
1/2 cup chopped celery
1/2 cup chopped fresh parsley
(add other veggies, if you like)
1 cup cooked or canned garbanzos
8 to 12 ozs. Fat free Italian Dressing

Mix all together and let set for several hours. The Wild Rice combination is
very nutty tasting. I cant stop eating this stuff!!

ORJALEVES (ORJA SOUP)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beef bones
1 1/2 lb Beef flank
Salt
1 md Onions — diced
1 ea Garlic cloves
1 tb Paprika
8 ea Peppercorns, black, whole
1 ea Clove, whole
2 lb Pork head
2 lb Pork backbone
2 ea Carrots
1 ea Parsnip
2 ea Celery knob
1 ea Kohlrabi
1 ea Leek — washed, sliced
1 pn Saffron
Parsley, flat — diced
Celery leaves — diced
7 oz Flour, all-purpose
1 ea Eggs

This is a soup prepared on pig harvest day and is
the kind that has to be made in large quantities.
Wash beef bones, cook bones and flank in 3 qt cold
water w/1 tablespoon salt. After 30 minutes, add
onion, garlic, paprika, peppercorns, and cloves.
Continue boiling additional hour.
Put 3 qt water in seperate pot with pork head
section. Boil 4 minutes. Remove pork head, rinse and
put aside until beef is finished. Then add pork head
and backbone to the beef. Cook until done.
Meanwhile, peel vegetables, cut into long strips.
Using 2 coups of the meat broth, cook vegetables. Add
saffron, celery and parsley leaves.
Make a dough with flour and egg; roll it as thin as
possible. Cut into 3″ stips and roll around rolling
pin in spiral. Slide off spirals onto baking sheet and
dry in a 200F oven – about 10 minutes.
Take soup from heat, remove meat and bones. Remove
pork meat from bones, cut into little pieces. Reserve
the boiled beef flank as a main course – or save for
another occasion.
Skim soup to remove fat. Remove vegetables; set
aside. Strain broth thru cheesecloth. Cook spiral
noodles in soup just prior to serving.
Put pork meat in soup tureen, add cooked vegetables,
pour in broth with noodles on top.

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Title: Sweet Savory Appetizer Puffs
Categories: Appetizers
Yield: 48 appetizers

———————————–PUFFS———————————–
1 c Water
1/2 c Butter
2/3 c All-purpose flour
2/3 c Whole wheat flour
5 Eggs

———————————-FILLING———————————-
12 oz Neufchatel cheese
-OR- cream cheese
1 c California dried figs
– (finely chopped)
9 sl Bacon
— crisply cooked crumbled
2 tb Chutney

For puffs, bring water and butter to a boil. Add flours, all at once,
stirring well for about a minute. Turn dough into mixer bowl or food
processor. Add eggs (one at a time, if using mixer; all at once if
processor). Mix or process until smooth and shiny. Drop by rounded
teaspoonfuls onto greased baking sheet. Bake in a 400 degree F. oven for
20 minutes, until well browned. Cool. Split. Fill each puff with about
1-1/2 teaspoons of filling. For filling, combine all ingredients in a
small bowl blending well.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

RED-EYE GRAVY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Red-eye gravy, to those unaccustomed to the nobler things in life,
requires first a good, well-cured country ham. Smithfield and
genuine Virginia hams are ideal for this.

Take a slice of uncooked ham with most or much of the fat left on.
Fry the ham in its own fat until nicely browned on both sides. When
it is cooked, transfer the ham to a warm platter and add boiling
black coffee to the skillet, scraping to dissolve the particles that
cling to the bottom and sides.

That is red-eye gravy, which you pour over the ham and serve.

The name “red-eye gravy” (sometimes referred to as “red-ham gravy”)
derives from the fact that a circle or oval of liquid fat with a
slightly reddish cast will form on the surface of the gravy when it
is reduced. This is the “eye” of the name.

From Craig Claiborne’s “Southern Cooking”

Contributed by Wesley Pitts

– – – – – – – – – – – – – – – – – –

Spicy Red Bean Dip

Recipe By : Dallas Morning News
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large clove garlic
1 large jalapeno, stemmed, veined, seeded
1 can red kidney beans — 15 1/2oz.
juice of 1/2 lime
1/2 teaspoon chili powder, or to taste
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
2 tablespoons water

Mince garlic in bowl of food processor. Add jalapeno; process until fine. Add
remaining ingredients; process until smooth. Serve with tostada chips.

– – – – – – – – – – – – – – – – – –

Egg Drop Soup

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Eggs
Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 quart Water
6 Eggs — Well Beaten
9 Chicken Bouillon Cubes
1 1/2 cup Finely Choped Green Onions
1/3 cup Soy Sauce
And Tops

Bring water to a boil in a large saucepan; add bouillon cubes and stir until
dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs
all at once, stirring rapidly in one direction with a spoon. Eggs will
separate to form fine threads. Stir in green onions. Serve immediately.
Typed by Syd Bigger.

– – – – – – – – – – – – – – – – – –

Title: Weisse Bohnensuppe (White Bean Soup)
Categories: German, Soups/stews, Beans
Yield: 8 servings

1 lb Navy Beans; Dry 1 ea Garlic; Clove, Minced
3 qt Water 2 c Celery Tops; Finely
Chopped
1 ea Ham Bone Or Hock; Smoked 1 1/2 ts Salt
2 tb Parsley; Chopped 1/2 ts Pepper
1 c Onions; Finely Chopped

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water.
Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and
tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables
are tender. Remove ham bone, dice the meat, and add meat to soup. Serve
hot.

—–

Title: Autumn Quinoa and Butter Beans
Categories: Diabetic, Vegetables, Beans, Vegetarian, Main dish
Yield: 4 servings

1/2 c Quinoa 1/4 ts Ground cardamom
2 tb Margarine 1/8 ts Ground nutmeg
3/4 c Finely chopped onion 1 c Diced sweet potato
1 tb Minced fresh ginger -(1/2″ pieces)
3/4 c Orange juice 1 c Diced butternut squash
2/3 c -Water -(1/2″ pieces)
2 tb Honey 1 1/2 c Cooked/canned butter beans
1/2 ts Salt -(drained and rinsed)
1/4 ts Ground coriander 1/4 c Chopped cranberries

Thoroughly rinse the quinoa by placing it in a large bowl and filling
the bowl with cold water. Drain the quinoa and repeat the rinsing
and draining 4 more times; set aside.

Melt the margarine in a 2-quart saucepan over medium-high heat. Add
the onion and ginger, and cook, stirring, until the onion is
softened. Stir in the orange juice, water, honey, salt, coriander,
cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and
squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the
butter beans and quinoa, and return to a boil. Reduce the heat and
simmer, covered, 15 minutes. Stir in the cranberries; simmer,
covered, 5 minutes longer.

Calories: 345 Total Fat: 6.7 g
Protein: 10.8 g Saturated Fat: 1.3 g Carbohydrates:
56.0 g Cholesterol: 0 Fiber: 8.8 g Sodium: 392 mg

Source: Wholesome Harvest – by Carol Gelles (ISBN: 0-316-30735-1)

Typed for you by Karen Mintzias

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Title: DIABETIC STRAWBERRY JAM
Categories: Jelly, Fruits, Desserts
Yield: 1 servings

-Don Nassen-RNGG84A
4 c Strawberries, halved
1/2 c Concentrated white grape
-juice (simmered down from
-1-1/2 cups)
2 1/2 tb Lemon juice
1/4 ts Grated lemon rind
1 1/2 tb Unflavored gelatin (1-1/2
-envelops)

Place berries juices and lemon rind in saucepan. mash berries
slightly to release juice. heat to boiling. Sprinkle with unflavored
geltatin. Remove from heat, skim and pack into hot jars with hot
lids. coool to room temperature before freezing.
Because this is stored in the freezer, you may use any airtight,
leakproof freezer container for sotrage, even plastic containers.
Tastes better if allowed to sit for a week. freezes beautifully for
up to 6 months.

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