Lemon Sour Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*INGREDIENTS*
1 c Plus (6 tbsp. reserved for
Meringue) granulated sugar
3 tb Cornstarch
1 d Of salt
1 c Milk
3 Eggs, separated
4 tb Butter
1 t Shredded lemon peel
1/4 c Lemon juice
1 c Dairy sour cream
1 (9") pie crust, baked
1/4 ts Cream of tartar
1/2 ts Vanilla

Combine 1 cup sugar with cornstarch and salt, stirring
thoroughly. Slowly stir in milk, then cook and stir
over medium heat until mixture is boiling and
thickened. Remove pan from heat. Blend a small
amount of hot mixture into the slightly beaten egg
yolks. Return egg yolk mixture to hot mixture in pan,
cook and stir 2 minutes over medium heat. Add butter,
lemon peel and lemon juice. Cover and cool. Fold in
sour cream. Spoon mixture into baked pie shell. Beat
egg whites with cream of tartar and vanilla until soft
peaks form. Gradually add remaining 6 tablespoons
sugar, beating until stiff peaks form. Top pie with
meringue. being sure to seal edges. Bake in preheated
350 degree oven for 12-15 minutes or until meringue is
slightly browned.

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PERSIAN NOODLE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Persian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Onions, peeled and thinly
-sliced
3 T Oil
2 t Salt
1/2 t Freshly ground black pepper
1 t Turmeric
10 c Water
1/4 c Dried red kidney beans,
-washed and soaked in cold
-water for 2 hours and
-drained
1/4 c Dried navy beans
1/4 c Dried chickpeas
1/2 c Lentils
1/2 c Beef broth, preferably
-homemade
1/2 c Coarsely chopped fresh
-chives or scallions
1/2 c Chopped fresh dill
1/2 c Coarsely chopped fresh
-parsley
6 c Spinach, washed and chopped
-OR
3 c Frozen spinach, chopped
1 Fresh beet, peeled and diced
-in 1/2″ pieces
1/2 lb Persian noodles (reshteh)
-OR
1/2 lb Linguine noodles
1 T All-purpose flour
1 c Liquid whey (kashk)
-OR
1/4 c Wine vinegar

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons
salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups
water and add kidney beans, navy beans and chickpeas; bring to boil,
skim the froth as it forms, reduce heat, cover and simmer for 45
minutes over medium heat.

Add lentils and beef broth. Cook 55 minutes longer.

Add chopped chives or scallions, dill, parsley, spinach and beet.
Continue cooking, stirring from time to time, for 1-1/2 hours or
until the beans are tender. Correct seasoning and add water if the
soup is too thick.

Add noodles and flour and cook about 10 minutes, stirring
occasionally. Stir in the liquid whey (or vinegar) and mix well.

Pour the soup into a tureen and serve.

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Title: BUSH’S BATCH
Categories: Cookies
Yield: 3 servings

1 c Plus 2 T sifted flour
1/2 t Baking soda
1/2 t Salt
1/2 c Butter, softened
1/2 c Firmly packed brown sugar
1/2 c Granulated sugar
1 Egg
1 1/2 t Very hot water
1/2 t Vanilla extract
1 c Semisweet chocolate chips

Preheat oven to 375 deg. Sift together flour, baking soda and salt onto
waxed paper. Beat butter, brown sugar, sugar, and egg in large bowl with
electric mixere until fluffy, about 3 minutes. Beat in hot water and
vanilla. Gradually beat in flour mixture until blended and smooth. Stir
in chocolate chips. Drop dough by well-rounded measuring teaspoonfuls
onto large greased baking sheet. Bake in preheated 375 deg oven for 10
minutes or until golden. Cool on sheet on wire rack 1 minute. Remove to
wire rack to cool completely.

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Title: Pickler Pigs’ Ears, Chinese Style
Categories: Chinese, Condiment, Ceideburg 2
Yield: 1 servings

2 lb Pigs’ ears
4 Whole star anise
3 sl Fresh ginger root
1/2 c White vinegar
1/4 c Sugar
1 ts Salt
1 c White vinegar
1 c Sugar
1 tb Thinly sliced fresh ginger
-root
3 Cloves garlic, sliced
1 ts Salt
1 c Sliced carrots
1 Cucumber, unpeeled, seeded
-and cut in chunks
1 Red onion, cut in chunks
1 Bell pepper, cut in chunks

We’ll start of the front end of the pig…

Prepare pigs’ ears according to steps I and II in basic instructions;
drain. Return to pot with water to cover and first 5 ingredients
listed above. Bring to a boil and simmer for 1 hour; let meat cool
in liquid. Discard liquid and cut ears into 1/2×1-inch slices. In the
meantime, bring 3 cups water to a boil with remaining vinegar, sugar,
ginger, garlic salt and carrots. Turn off heat when boiling point is
reached. Cool mixture to room temperature. Then add cucumber, onion,
bell pepper and sliced pigs’ ears. Chill in refrigerator for at
least 4 hours to blend flavors. Will keep for up to 1 week
refrigerated. Serve as an appetizer or a cold meat side dish.

Makes two quarts.

Variations: Pigs’ snouts may be prepared in the same manner. Add 1
cup fresh sweet pineapple chunks at the same time as the vegetables.

All these recipes are from “Innards and Other Variety Meats”. Jana
Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideberg; June 9 1992.

MMMMM

CHILI-CHEESE CORN BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Cheese
Quickbreads Breadmaker
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c + 2 tb yellow cornmeal
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Whole wheat flour
1 1/4 c Buttermilk
1 Egg + 1 egg white — lightly
-beaten
1/4 c Sharp chedder cheese
2 tb Mild green chili — * chopped
-or to taste

*In New Mexico…it’s spelled chile..

Preheat oven to 450 degrees. Coat an 8″ square baking pan with now
stick cooking spray and dust with 2 tablespoon of cornmeal. Sift
into a large bowl the remaining cornmeal, baking powder, baking soda,
salt and flour. In another bowl combine buttermilk, eggs, cheese and
chili or chile, then stir into the dry ingredients. Pour batter into
the prepared baking pan and place in upper third of oven. Bake 10
minutes or until dough is firm in center. Makes 12 (2") pieces.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE
CHO: 28mg; CAR: 28mg; 4g; PRO: 4g; 253mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal Master

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FIDDLEHEAD FERN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Fiddleheads — fresh
Cleaned
2 tb Unsalted butter
1 sm Onion — minced
2 c Chicken stock
2 c Milk or cream
1/2 ts Lemon zest
Salt and pepper — to taste
Paprika

Bring a large pot of salted water to a boil over high
heat. Add the fiddleheads, return to a boil and cook
until they are almost tender and turn
pale green, 5 to 8 minutes. Drain and rinse with cold
water. Coarsely chop
and reserve. Melt the butter in a saucepan over medium
heat. Add the onion and cook, stirring occasionally,
until they become translucent, about 5 minutes. Add
the fiddleheads and chicken stock. Stir, increase the
heat to
medium-high and bring to a gentle boil. Cover and
cook until the fiddleheads
are thoroughly tender, about 5 minutes. Add the milk,
reduce the heat to medium, and heat until nearly
boiling. Do not let the soup boil or the milk
will curdle. Stir in the lemon zest and season the
soup to taste with salt and pepper. Divide the soup
into four bowls, garnish with paprika and serve
immediately.

Recipe By :

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SPINACH LENTIL SOUP (SANTA MARIA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spinach, washed drained
1 c Lentils
A few bay leaves
3 tb Olive oil
1 bn Green onions, sliced
2 Garlic cloves, chopped
1/2 ts Cumin powder
1/2 ts Salt
1 pn Black pepper
Water/stock as required

Chop the washed spinach. Boil lentils in 4 cups water
with bay leaves until they are soft. Heat oil in a
pot gently fry the green onions for 2 minutes. Add
garlic seasonings. Add spinach. Mix well put in
cooked lentils. Add another pint of water or stock
cook for a further 15 minutes.

Jack Santa Maria, “Greek Vegetarian Cookery”

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Title: Peanut Butter Caterpillars
Categories: Snacks
Servings: 1

Banana
2 tb Peanut Butter
Grape

Peel and slice a banana. Sprad slices with peanut or sesame butter and
connect the slices. Add a grape up front for the head (“gluing” with more
peanut butter.) If desired, make this a game with the child – what veggie
can we add to make antennas? etc. (maybe a strip of celery.)

MMMMM

Roasted Peppers With Mozzarella And Carameliz

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md Yellow and red bell peppers
2 tablespoon Extra-virgin olive oil
18 Garlic cloves — sliced
1/4 cup Plus 1-1/2 teaspoons
Balsamic vinegar
2 Sprigs fresh thyme OR
1/4 teaspoon Dried
6 ounce Fresh mozzarella cheese
Sliced as thin as possible
1/4 cup Coarsely chopped flat-leaf
Parsley or fresh basil
Freshly ground black pepper

1. Roast the bell peppers directly over a gas flame or under the broiler as
close to the heat as possible, turning, until charred all over, about 5
minutes.
Enclose the peppers in a paper bag and set aside for 10 minutes to steam. With
a small knife, scrape off the blackened skin; remove the cores, seeds and ribs.
Rinse under running water. Slice the peppers lengthwise into 1-inch strips.
(The recipe can be prepared to this point up to 3 days ahead; cover and
refrigerate.) 2. In a small nonreactive skillet, combine the olive oil and
garlic. Cover and cook over very low heat until the garlic is very tender, 7 to
10 minutes. Uncover the pan, increase the heat to moderate and cook until
browned, about 2 minutes. Stir in the vinegar and thyme and cook for 1 minute.
3. To assemble, decoratively arrange the pepper strips and mozzarella slices on
6 small plates. Spoon the caramelized garlic dressing over the peppers and
cheese and sprinkle the parsley and black pepper on top. Serve at room
temperature. (The salad can be assembled up to 2 hours before serving.)

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MANGO CHUTNEY JAMAICA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Hard green unripe mangoes
-cut into medium-size dice
1 tb Salt
1/4 lb Ripe tamarinds
1 c Malt vinegar
1/2 c Light brown sugar
1/4 c Fresh ginger
-peeled and chopped
1/4 c Seedless raisins
1/2 ts Ground allspice
3 Hot dried red peppers
-roughly crumbled

Peel mangoes and cut flesh off the seeds.

Mix with salt and set aside for 2 hours.

Pick the shell off the tamarinds. Cover with * cup
boiling water, allow to stand for about half and hour,
then force the pulp through a sieve. discard the seeds.

Drain mangoes thoroughly, discard liquid and put into
a large heavy saucepan with the other ingredients;
simmer, stirring from time to time, until the mixture
is thick and the mangoes are tender, about half and
hour. The mango pieces should not disintegrate.

Pour into sterilized jars. use with curries and cold
meats.

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