Title: Caviar, Dill And Purple Onion Dip
Categories: Appetizers, Cheese, Dips, Eggs, Vegetables
Yield: 4 servings

1/2 c Cream Cheese; Softened
3/4 c Sour Cream
3 oz Red Or Black Caviar
1 t Lemon Juice
1 tb Fresh Dill; Chopped, OR
1 t Dried Dill; Crushed
2 t Purple Onion; Diced

MMMMM————————–GARNISH——————————-
1 ea Egg; Lg, Hard Boiled

Beat the cream cheese to a smooth consistency. Blend in the sour
cream and add the remaining ingredients, blending well. Cover and
chill. Just before serving, garnish with the egg which has been
finely chopped. Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber,
Turnips, Red Bell Peppers Strips.

MMMMM

Diabetic Jam-Using Sorbitol and Pectin

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :0:45
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds fruit
water — (*) see note
2 1/2 pounds sorbitol powder
5 saccharin tablets
1/2 bottle commercial pectin
knob butter
1/2 ounce gelatin

1.Simmer fruit with water until soft.
2. Remove as many of the stones as possible, with a perforated spoon.
3. Stir in the sorbitol and bring to the boil, adding the butter.
4. Boil hard for 1 minute.
5. Remove from heat and stir the commercial pectin, saccharin tablets and
gelatin dissolved in the hot water.
6. Pour into jar while hot and seal down.
In order for this to keep, this jam must be covered immediately with a
very good seal, either a bottling top or melted paraffin wax.

– – – – – – – – – – – – – – – – – –

NOTES : (*)
Use 1/4 pint water with firm fruit.(damsons, hard plums, etc…)
Use 1/8 pint water with moderately soft fruit.(ripe gooseberries,
etc…)
Use no water with soft fruit.(raspberries, etc…)

Quick Black Eyed Pea Soup

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or oil (or 2)
1 large onion — coarsely chopped
1 clove garlic — finely minced
2 cups dried black-eyed peas — picked over rinsed
6 cups chicken, beef, or vegetable stock
1 smoked ham hocks — optional
3 large carrots, peeled — cut in 3-4 chunks
10 ounces fresh, trimmed or frozen baby okra — thawed
Tabasco sauce or cayenne pepper — to taste
salt — to taste

serves 6

Heat the butter in the cooker; saute the onion and garlic until the onion is li
ghtly browned, about 4 minutes. add the pease, stock, ham hock (if desired), a
nd carrots. Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure and cook for 10 minutes. Let the pressur
e drop naturally or use a quick release method. Remove the lid, tilting it awa
y from you to allow any excess steam to escape. Remove and discard the ham hoc
k, if used. Stir in the okra, Tabasco, and salt to taste. Simmer until the ok
ra is cooked, another 3 to 4 minutes. Adjust seasonings and serve.

– – – – – – – – – – – – – – – – – –

Lemony Asparagus And New Potatoes

Recipe By : Low Calorie, Low Fat Recipes by BH G
Serving Size : 4 Preparation Time :0:00
Categories : Eat-Lf Mailing List Low Fat
Potatoes Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Oz Asparagus Spears
8 Whole Tiny New Potatoes — Unpeeled,
Cut In Quarters (Abt 10 Oz)
2 Tsp Olive Oil — Or Any Cooking Oil
1/2 Tsp Finely Shredded Lemon Peel
1/4 Tsp Salt
1/4 Tsp Dried Thyme — Crushed
Lemon Peel Curl — Optional
Fresh Thyme — Optional

This has a light, citrusy flavor.

Snap off and discard woody bases from fresh asparagus. If desired, scrape
off scales. Cut into 2″ pieces. Set aside.

Cook potatoes, covered, in a small amount of boiling water in a 2 qt
saucepan for 10 min. Add asparagus. Cook, covered, about 8 min more or
till asparagus is crisp-tender and potatoes are tender. Drain. Transfer
vegetables to a serving bowl.

For dressing, combine the oil,lemon peel, salt and thyme. Add to the
vegetables; toss gently to coat. If desired, garnish with a lemon peel
curl and fresh thyme. Serve warm.

Makes 4 side dish servings.

Food Exchanges:
1/2 vegetable, 1 bread, 1/2 fat

– – – – – – – – – – – – – – – – – –

NOTES : Cal 163.2
Fat 2.5g
Carb 32.3g
Fib 3.7g
Pro 4.5g
Sod 144mg
CFF 13.3%
Nutr. Assoc. : 0 4219 0 0 800 0 0 800 0

Title: Szechwan Chicken Soup
Categories: Low-cal, Soups/stews, Poultry, Oriental
Yield: 6 servings

3 x Condensed chicken broth * 2 x Apples, medium, cored
****
3 oz Oriental noodles ** 6 oz Pea pods, frozen, cut up
1/2 ts Pepper, red, ground 4 x Green onions,
*****
3 c Chicken, cooked, cubed, ***

* 10 3/4 -ounce broth ** chicken flavored, broken up
*** frozen chicken cubes **** cored and coarsely chopped
***** onions, bias-sliced into 1 1/2-inch length
~————————————————————————–
PER SERVING: 259 Cal., 28g Pro., 20g Carbo., 7g fat, 54mg Chol.,
In a large saucepan or Dutch oven stir together chicken broth, noodles
and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir
in remaining ingredients. Return to boiling. Serve at once.
BETTER HOMES AND GARDENS

—–

Beef Stew

Recipe By : Jody
Serving Size : 6 Preparation Time :0:30
Categories : Soups and Stews Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs round steak — or chuck roast
2 ea onions
3 lg potatoes
6 ea carrots
salt
pepper
2 cans cream of mushroom soup, condensed
water

Brown meat with onions, salt, pepper, and a little oil. Add cut up potatoes
and carrots. Add 1 or 2 cans of cream of mushroom soup, and about 1/2 as much
water. Cook till done – either oven, stove top, or slow cooker. Makes its own
gravy.

– – – – – – – – – – – – – – – – – –

Per serving: 464 Calories; 26g Fat (51% calories from fat); 33g Protein; 24g
Carbohydrate; 91mg Cholesterol; 1107mg Sodium

Title: Salt Playdough 1
Categories: Crafts, Kids, Age 1 +, Cooking
Yield: 1 Batch

1 c Water
1/2 c Flour
1 c Salt
dr Food coloring (optional)

MMMMM————————TOOLS NEEDED—————————–
Saucepan
Wax Paper
Rolling pin
Airtight Container

PROCESS: Mix all ingredients in a saucepan. Add food coloring if
desired. Stir over low heat. When thick rubbery remove from heat.
Spoon part of clay onto a floured sheet of waxed paper and roll out.
Cut out or model objects. Air dry objects for a few days. Store
covered dough in a airtight container to prevent drying.

VARIATIONS: 1. Use straws to punch holes to make ornaments hang. 2.
Make beads and string on yarn. 3. Glue sequins to clay. 4. Paint
finished clay model. 5. Make a clay bowl by rolling clay into coils.
6. Use a garlic press to create fine strands for a “hairy” effect.

Typed and tested by Anne Marie Chiappetta. The Chiappetta Family
Learning Center.

MMMMM

CORNMEAL BISCUITS

Recipe By : Los Angeles Times 3-23-97
Serving Size : 18 Preparation Time :0:00
Categories : Breakfast/Brunch La_Times
Bread/Rolls/Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups flour
3/4 cup cornmeal OR
polenta
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
1/2 cup vegetable shortening
2/3 cup milk

Sift flour, cornmeal, salt, baking powder and sugar into large
bowl. Add shortening and work into dry ingredients using your
fingertips. Add milk and stir with fork just until dough forms ball.
Turn out onto floured surface and lightly knead 10 to 12 times
until dough is smooth. Roll out to 1/2-inch thickness. Cut into 2-
inch rounds and bake on baking sheet lightly dusted with cornmeal in
425 degree oven until lightly browned, 12 to 15 minutes. Formatted by
Lynn Thomas. Source: Los Angeles Times 3-23-97. 18 biscuits. Each
biscuit: 108 calories; 164 mg sodium; 1 mg cholesterol; 6 grams fat;
12 grams carbohydrates; 2 grams protein; 0.06 gram fiber. Lynn’s
notes: I made these for Easter diner 1997 and cut them with a bunny-
shaped cookie cutter. They were a delicious compliment to the ham.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Raspberry Buttercreams
Categories: Cookies
Yield: 36 servings

— ===bottom layer===
4 oz Unsweetened baking c
-hocolate — cut into pieces
1/2 c Butter
2 c Sugar
1 ts Vanilla
4 Eggs
1 c Flour
— ===filling===
1/2 c Raspberry preserves;
-seedless
2 oz Semisweet chocolate; cut
-into pieces
1 oz Unsweetened baking c
-hocolate — cut into pieces
1/3 c Sugar
1/4 c Water
2 Eggs
1 c Butter; softened
— ===glaze===
1 oz Unsweetened baking chocolate
1 tb Butter

Preheat oven to 350 degrees. Grease 9 x13″ pan.
Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and
1/2
cup butter, stirring constantly; remove from heat. Cool. In a large bowl,
beat
2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just
until
blended. Lightly spoon flour into measuring cup; level off. Stir in
flour
just until blended. Spread mixture evenly in pan. Bake 25-30 minutes or
until
set. Cool.
Spread raspberry preserves over base.

Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate
and
1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In
another small saucepan, bring 1/3 cup sugar and water to a boil. Boil 1
minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar
water
mixture and beat on highest speed for 5 minutes or until thick and lemon
colored. Gradually add butter a small piece at a time. Beat well after
each
addition. Add melted chocolate and beat until smooth. Spread over
preserves.

Glaze: In a small saucepan over low heat, melt chocolate and butter,
stirring
constantly. Drizzle over filling.

Refrigerate 1 hour. Cut into bars.

—–

Title: Meurav Yerushalmi (Mixed meat, Jerusalem style)
Categories: Meats, Israeli
Yield: 1 serving

MMMMM—————————-MEAT———————————
; Use only fresh meat
; Hebrew names given in []
Spleen; [Tchol]
Turkey’s eggs (meat)
; [Beitzey hodu]
Livers; [Kaved]
Egg yolks (meat); [Helmonim]
Hearts; [Levavot]
Beef kidneys; [Klayot bakar]
Chicken breasts; [Hazze off]
Calf’s hearts; [Lev egel]
Flank steak; [Steak ayn]

MMMMM—————————SPICES——————————–
Turmeric; [Kurkum]
Cardamom; [Hel]
Cloves; [Tziporen]
Curry powder
Black pepper
Ground coriander; [Cusbara]
Sumac
Garlic
Baharat; a spice mixture
Cumin
Salt

MMMMM——————–ADDITIONAL STUFFING————————-
Amba (mango chutney)
; NOT the sweet type!
Fried onion
Dill cucumbers
Pickled hot peppers
Radish slices

MMMMM———————-PUT IT ALL IN…—————————
1 Pita bread

1) Use only fresh meat, not frozen. Internal parts may be of chicken,
turkey or beef, unless noted. The more variation, the better.

2) Leave the meat unrefrigerated for at least an hour. Let it reach
room temperature.

3) Use a very very hot griddle, preheated and oiled.

4) Grill meat and spices, stirring from time to time. Lower the heat
as needed to cook the meat thoroughly, rising it again periodically
to char it.

5) When the meat is done, fill the pita bread with meat, amba
(chutney) and additions abundantly. The pita should be really
stuffed.

“Eating in Jerusalem,” recipes and stories edited by Sherry Ansky,
1992. Translated from Hebrew and modified by Gabi Shahar, March 1996.