Title: ROY’S SALSA
Categories: Tex-mex
Yield: 1 servings

1 tb Oil
1/4 c Onion, minced
1 tb Garlic, chopped
3 Chiles, serranos, minced
28 oz Tomatoes, canned
2 Bay leaf, dried
1/8 ts Thyme
1/2 ts Chile, ground, red, new mexi
1 tb Vinegar
1 ts Pepper, black, freshly groun

1) Heat oil in a skillet and saute onions and garlic
until soft but not brown. Add minced chiles and saute
another couple of minutes. 2) Add tomatoes, bay
leaves, thyme and chile and simmer, covered, for 30
minutes, stirring occasionally. 3) Pass half to two
thirds of the mixture through a food mill back into
the same skillet. Discard solids. Increase heat and
reduce to desired consistency. Add vinegar and black
pepper. Taste for salt and adjust seasonings.
Refrigerate until used. Source: Overton Anderson

—–

Slice Bake Gingersnap Cookies

Recipe By : Make-a-Mix Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Frozen
Gifts Kids
Make Ahead

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups shortening
3 cups sugar
3 eggs
3/4 cup molasses
6 cups flour
2 tablespoons baking soda
1 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon

Cut four 14"x12″ pieces of waxed paper or plastic wrap; set aside. In a bowl,
cream shortening and sugar. Beat in egg and molasses; set aside. In a bowl,
combine dry ingredients. Gradually stir flour mixture into egg mixture until
blended.
Divide dough into four pieces. Shape each piece into a 8 to 10 inch roll. Wrap
rolls in waxed paper or plastic wrap. Place in a freezer container with a
tight-fitting lid, or wrap airtight in foil. Label and date. Store in freezer.
Use within 6 months.

To make cookies:
Slightly thaw a roll of dough. Preheat oven to 350F. Cut dough into 1 1/3 inch
thick slices. Cut each slice into fourths. Roll each piece into a ball. Roll
each ball in granulated sugar. Place balls on an ungreased baking sheet about
1 1/2 inches apart. Bake 8 to 10 minutes until set around edges with cracked
tops. Don’t overbake. Remove cookies from baking sheets and cool on wire
racks.

– – – – – – – – – – – – – – – – – –

Title: French Fudge
Categories: Diabetic, Candies, Desserts, Chocolate
Yield: 64 candies

13 oz (1) cn Skim evaporated milk; 1/2 c Chocolate chips;
2 tb Cornstarch; 3 oz Cream cheese; softened
1 tb Liquid sugar replacement; 1 1/2 ts Vanilla extract;

Combine evaporated milk, cornstarch, sugar replacement and chocolate
chips in saucepan. Cook and stir mixture is thick and chocolate
chips are melted. Whip cream cheese until light and fluffy. Beat in
chocolate/mixture. Stir in vanilla extract. Turn into buttered 8-in
square baking dish. Chill until firm. Cut into 1-in squares. Store
in refrigerator.

Food Exchange per serving: 1/4 BREAD EXCHANGE; CAL: 1 PIECE: 18;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought

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Title: Curried Turkey, Fruit Nut Salad *
Categories: Salads, Turkey, Fruits, Nuts
Yield: 4 servings

———————-PATTI – VDRJ67A———————-

————————-DRESSING————————-
1/2 c Chutney
1 ts Curry powder
1/2 ts Ground ginger
1/3 c Plain yogurt

—————————SALAD—————————
2 1/2 c Turkey; cooked, shredded in
– bite sized pieces
1 lg Papaya; halved, seeded,
– peeled sliced
3 Kiwi; peel, cut lenghtwise
– in half; slice crosswise
1/4 c Blanched slivered almonds;
– toasted
Fresh spinach leaves; stem
– wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in
small saucepan. Bring to boiling over medium heat.
Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large
bowl; add turkey. Refrigerate several hours. Bake
tortilla salad shells as directed on package. Add
papaya, kiwi and almonds to turkey mixture. Line
cooled tortilla bowls with spinach leaves. Fill each
shell with turkey mixture. Serve immediately.

—–

Title: Sherried Walnuts
Categories: Gifts, Nuts
Yield: 4 cups

1 1/2 c Golden brown sugar (packed)
1/2 c Cream Sherry
2 tb Light corn syrup
1/4 ts Ground nutmeg
1/4 ts Salt
3 c Walnut halves; toasted

Line 2 cookie sheets with waxed paper. Combine first 5 ingredients in
heavy large saucepan. Stir over medium heat until sugar dissolves.
Cook without stirring until clip-on candy thermometer registers 240
degrees F, about 10 minutes. Remove from heat. Add nuts and stir
until syrup begins to look cloudy, about 2 minutes. Divide mixture
between cookie sheets. Working quickly, separate nuts with fork.
(Can be made 1 week ahead. Store airtight at room temperature.)

* Source: Bon Appetit – December 1992
* Typos courtesy of: Karen Mintzias

—–

Title: GRILLED ORIENTAL FISH STEAKS
Categories: Chinese, Seafood
Yield: 6 servings

4 Fish steaks (halibut, salmon
-or swordfish),
About 3/4″ thick
1/4 c Lite soy sauce
3 tb Minced onion
1 tb Chopped fresh ginger root
1 tb Toasted sesame seeds
1/2 ts Sugar

Place fish in single layer shallow baking pan.
Measure the lite soy sauce, onion, ginger, sesame
seeds and sugar into blender container; process on low
speed 30 seconds, scraping down sides once. Pour
sauce over fish; turn over to coat both sides.
Marinate 30 minutes, turning fish over occasionally.
Remove fish and broil or grill 4″ from heat source or
moderately hot coals 5 minutes on each side, or until
fish flakes easily when tested with fork.

Serves: 4 From: Kikkoman recipe booklet Posted by:
Debbie Carlson – Cooking Echo

—–

Title: People Chow
Categories: Gifts, Snacks
Yield: 13 cups

6 oz Chocolate chips
1/2 c Butter or margarine
1/2 c Creamy peanut butter
1/2 t Ground cinnamon
8 c Cheerios
2 c To 3 cups powdered sugar

Stirring constantly, melt chocolate chips and butter in a medium
saucepan over medium heat. Remove from heat. Add peanut butter and
cinnamon; stir until smooth. Place cereal in a large bowl. Pour
chocolate mixture over cereal; stir until evenly coated. Pour
powdered sugar into a large paper bag; add chocolate coated cereal.
Gently shake bag until mixture is evenly coated with sugar. Spread
onto waxed paper; allow to cool completely. Store in airtight
container.

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Eggplant Stuffed with Cajun Rice (w/ Pork Chop Variation)

Recipe By : Prevention’s Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:55
Categories : Low-Fat Quick’n’easy
Entree Meat
New

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 eggplants — about 24-oz each
1 cup chopped onions
1/2 cup water
1/8 cup corn kernels
1 yellow bell pepper — chopped
1 cup hot cooked rice
4 ounces reduced-fat turkey sausage — links
Cajun-Style, cooked — drained and chopped
1 medium tomato — chopped
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil — leaves only
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin
Salt — optional
Freshly ground black pepper
1/4 cup dry bread crumbs

Review: “This Cajun dish has been lightened with reduced fat turkey sausage
and fresh vegetables. Naturally, there’s rice and a little bayou heat.”

Preheat the oven to 450F. Halve each eggplant, remove the tops and, using a
melon baller, scoop out the flesh, leaving 1/4″ thick shells. Chop the
eggplant flesh.

Place the shells in boiling water for 2 to 3 minutes to soften. Invert and
drain on paper towels.

Coat a large no-stick frying pan with no-stick spray. Add the onions and
water. Cook over medium-high heat, stirring occasionally, for 5 minutes, or
until the onions soften.

Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes.

Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin.
Cook for 10 minutes, or until the eggplant softens. Season with the salt (if
using) and black pepper.

Divide the mixture among the eggplant shells, mounding it as necessary to
fit. Coat a 9″ x 13″ baking dish with no-stick spray and arrange the shells
in the baking dish. Sprinkle with the bread crumbs.

Bake for 25 to 30 minutes, or until the topping is browned.

25 minutes of attention. 55 mins total.
Per serving: 248 calories; 4.8 g. total fat (16%)

VARIATION: Cajun Stuffed Pork Chops
* Trim 4 lean loin pork chops of all excess fat, then split horizontally.
* Stuff each chop with 1/4 cup leftover Cajun rice. Secure with toothpicks.
* Dust the chops with flour seasoned with Cajun seasoning.
* Sear the chops on both sides in a hot pan coated with no-stick spray.
* Then bake, uncovered, at 375F for 35 minutes, or until the chops are
cooked through.
* Serve with unsweetened apple sauce or steamed red cabbage sprinkled with
balsamic vinegar.
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe

– – – – – – – – – – – – – – – – – –

Title: Dried Fruit Compote
Categories: Desserts, Fruits, Harned 1994, Jewish
Yield: 16 servings

3/4 lb Pitted prunes
1/2 lb Dried peaches, apples
-or pears
1/2 c Raisins
1 Lemon; quartered
1/2 c Sugar
1 Whole clove
1 Cinnamon stick

Fruit compotes are a typical dessert for a Sabbath meat meal.

In a large saucepan, combine fruits, sugar, clove and cinnamon stick
with 6 c. water. Bring to a simmer over medium heat, cover, lower
heat and simmer until tender, 30 to 45 minutes. Remove lemons, clove
and cinnamon stick before serving warm or chilled.

Yield: About 8 cups; serves 16.

Nutritional information per serving: 122 calories; 1 g protein; 0 g
fat; 32 g carbohydrates; 3 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

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OUR VERSION OF JULIA CHILD’S PARSNIP PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb parsnips, peeled and sliced
: about 1/3-inch thick
1 ts salt
2 to 3 tablesp unsalted
: butter — cut into bits
: Salt and freshly ground
: white pepper — to
: taste

In a saucepan, combine the parsnips and salt and
enough water to just coverthem. Bring to a boil and
simmer for 20 to 30 minutes or until tender and two
thirds of the water has evaporated. Using a food mill
fitted with the fine blade or a food processor, puree
the mixture and season with salt and freshly ground
white pepper to taste. Set the pan over another
containing simmering water, cover and let cook for 20
to 30 minutes more. (The parsnip puree improves in
flavor with this additional cooking.)

Yield: 4 to 6 servings

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman”