Title: Joe’s Soak Sauce
Categories: Other sauce
Yield: 3 cups

4 Dried New Mexico red chilies
4 Dried chipotle chilies
1 To 2 fresh habanero or
Scotch bonnet chilies,
Stemmed and seeded
2 To 6 medium garlic cloves,
Peeled and coarsely chopped
1/4 c Coarsely chopped onions
1/3 c Loosely packed fresh
Rosemary
1 ts Coarse sea salt
1/4 c Bourbon, or 3 tablespoons
Brown sugar
2 c Red wine vinegar
1/4 c Lemon juice

1. Stem and seed the dried chilies. Place in a skillet and
put into a preheated 250-degree oven for about 4 minutes,
until they become fragrant. Shake once during the roasting
time. Remove from oven and put in just enough hot water
(water just below the boiling point) to cover then put a
small plate on top to submerge the chilies. Let soak 20 to
30 minutes, until softened.
2. Drain the chilies and chop coarsely. Put into a food
processor or blender with the fresh chilies, garlic
according to taste, onions, rosemary, salt, bourbon or
brown sugar, vinegar and lemon juice. Blend about 3 to 4
minutes, until very smooth. Pour into a jar, cover and
refrigerate. Note: The sauce can be used to marinate
chicken, pork, ribs, or a meaty fish such as swordfish
before grilling.

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Title: CHOCOLATE FROSTING – SUGAR FREE
Categories: Cakes, Diabetic, Frosting
Yield: 12 servings

1 pk Dream whip (1 envelope)
1/2 ts Vanilla
1/2 c Skim milk
1 pk Sugarfree choc. pudding (2oz)

Blend together skim milk, vanilla, and dream whip (or
sugarfree whipped topping mix). Beat til stiff. Add
pudding mix and continue to beat til light and fluffy.

Add more skim milk if too thick. Use as frosting on
lowfat cupcakes using 1T per cupcake. Can also be used
to frost cake or brownies. 1T = 9cals, 0cholesterol

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OVEN CHICKEN SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish
Vegetables Salads
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter or margarine
5 tb Flour
1 t Salt
1/8 ts Pepper
1 3/4 c Chicken stock
3 c Cooked chicken
4 oz Mushroom stems pieces, can
-drained
1/4 c Canned pimiento, finely
-chopped
8 Puff pastry shells, baked

1. Combine all ingredients except cheese and the second 1 cup of croutons
in
a 1 1/2-quart, heat-resistant, non-metallic casserole.
2. Sprinkle with cheese and the 1 cup of croutons or crushed potato chips.
3. Heat, uncovered, in Microwave Oven 6 to 8 minutes or until bubbly.

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SHIRLEY TEMPLE COCKTAIL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Club soda (or 7-Up)
1 oz Grenadine syrup
1 sl Orange
1 Red maraschino cherry

Mix soda and grenadine syrup. Serve in tall glass with straw,
garnished with orange and maraschino (and, unless your heart is made
of stone, a little paper parasol as well).

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SOYMILK YOGURT

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Low-cal/fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 c Soymilk
1 t Soymilk yogurt

Use soy milk at room temperature. Stir yogurt into
soymilk, then pour into a clean jar. Cover allow to
stand at room temperature for 14 to a8 hours. Set
aside a tablespoonful or two for starting future
yogurts. Use in place of dairy based yogurt.

Shurtleff Aoyagi, “The Book of Tofu”

From: MARK SATTERLY Refer#: NONE Conf:
(1114) F-INTERCOO

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Make Fast – Wait Long Liquor

2 cups sugar (raw sugar is best, white is also fine)
1 liter Vodka (the cheapest available)
2 cups nectar (can use herb extracts, coffee, etc.)

Heat the nectar and sugar until disolved, cool, add the vodka
and store in airtight bottles … and let it sit for a year.

I put a piece of firm fruit in the bottle also. Looks great
and adds to the flavor. I also use jackfruit, lychee, guava
and other tropical fruits growing in my (or neighbors’) yard.
A friend made some with anis seeds and it it golden ambrosia!

If these fruit are not available, get a can of fruit in syrup
and mix the syrup with the vodka, adding some of the fruit.
Jackfruit and lychee are very distinctive and delicious.

(For those who like a sweeter, more syrupy liquor, use a little
less vodka or more sugar. This recipe is a little on the tart
side, but after a year on the shelf, it gets as mellow as
as the best. The sweeter ones are a real treat on vanilla
Tofutti or other VLF ices.

AVIYAL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Vegetarian, mixed
1/2 c Coconut (grated)
2 Green/Red Chillies
2 ts Kozhambhu powder
2 c Yogurt

Boil vegetables for about 5 minutes. Add yogurt and
powder to vegetables. Bring to boil.

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Carrot Vichyssoise

Recipe By : Cooks ‘Round The Globe – The Old Globe Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups chicken broth
6 tablespoons butter
2 cups green onion — without tops, sliced
4 tablespoons flour
4 cups carrot — peeled and sliced
1 teaspoon salt
1/8 teaspoon white pepper
1/2 cup sour cream
— Garnish —
sour cream
chives — chopped

Comment: This recipe is really easy to make and excellent served hot or
cold. Make sure your blender can tolerate hot stuff or use one of those
“one prongers” made by Braum or other manufacturers.

Heat chicken broth; set aside and keep warm.
Melt butter, add onions and saut? 5 minutes; stir in flour.
Gradually add hot broth and bring to a boil. Add carrots, salt, and
pepper; simmer 30 minutes.
Puree in blender and stir in sour cream.
Serve hot or cold; garnish with sour cream and chives.

Note: I had a Japanese roommate that added rice and fukujinzuki
(Japanese pickled veggies) with also was excellent in it.

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Title: Busy Day Soup
Categories: Soups
Yield: 1 servings

2 lb ground beef
32 oz mixed vegetables
56 oz tomatoes
12 oz tomato sauce
1 onion — chopped
1 c barley
1/2 c sugar
8 c water — more if needed
: salt — to taste
: pepper — to taste

Brown ground beef and onions. Drain. Add rest of
ingredients and cook for at least 1 hour.

MAKES ALOT !!!!!!!!

Recipe By : Senior Girl Scout Troop #120

Date: Wed, 30
Oct 1996 12:18:47 -0500 (

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Title: Shortbread Biscuits
Categories: Cookies
Yield: 40 servings

—–aussie women’s weekly
-best—–
2 Butter
1 c Icing sugar (powdered sugar)
1 c Cornflour (cornstarch)
1 1/2 c All purp flour
1 pn Salt

Cream butter and sugar until light and fluffy. Add sifted flour and
cornstarch, and salt. Mix well. Turn out onto lightly floured board, knead

lightly.
Divide in half, shape into 2 rolls 1 1/2″ wide, 6″ long. Wrap in plastic
wrap, refrigerate 1 hr or until firm. Cut into 1/4″ slices. Place on oven
trays. Bake 350F, 10-15 mins or until cooked.

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