Title: Little Cheddar Biscuits
Categories: Breads, Cheese/eggs
Yield: 8 servings

2 c Unbleached Flour 1 c Butter; Room Temperature
1 ts Mustard; Dry 10 oz Cheddar; Sharp, Grated
1 ts Paprika 1 ts Worcestershire Sauce
1/4 ts Baking Powder

Combine the flour, dry mustard, paprika and baking powder in a medium
bowl. Beat the butter, either by hand or with an electric mixer at medium
speed, until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
rk,
until well blended. On a lightly floured surface, shape the dough into a
long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil.
Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place
on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the
preheated oven. Biscuits will only brown slightly on the bottom.

—–

Title: Ten Minute Rice
Categories: Miamiherald, Grains
Yield: 2 Servings

1/2 c Long grain white rice
2 ts Olive oil
Salt and black pepper

In a large pot, bring 2 to 3 quarts of water to a
boil. Add rice and boil, uncovered, about 10 minutes.
Test a grain; rice should be cooked through, but not
soft. Drain into colander. Run hot water through rice
with a fork. Mix in oil and salt and pepper to taste.

Per serving: 209 cal; 3g pro, 37g carb, 5g fat (21%)
Exchanges: 2.5 bread, .9 fat

Source: Dinner in Minutes, Miami Herald, 1/25/96
format by Lisa Crawford

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Deluxe Camp Chili with Jerky

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Wild Game Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Jerky
3 tablespoons Oil
1 teaspoon Whole cumin seed
4 tablespoons Chili powder
1 teaspoon Onion flakes
1 teaspoon Oregano
1/2 teaspoon Cumin (powdered)
1/4 teaspoon Garlic powder
Water as needed
Flour for thickening

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy
pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to
two minutes, stirring steadily to prevent burning. Add chili powder and
continue to stir until well mixed. (Amount of chili powder will depend on the
hotness of the jerky and your taste.) Add onion flakes, oregano, powdered
cumin, garlic powder, and enough water to cover generously. Stir. Simmer one
to two hours, adding water as the jerky takes it up. Allow chili to cool, and
reheat before serving. If a thicker chili is prefered, add a little flour
mixed to a paste with hot liquid from the pot and cook to desired consistency,
stirring frequently.

– – – – – – – – – – – – – – – – – –

Per serving: 466 Calories; 46g Fat (82% calories from fat); 4g Protein; 19g
Carbohydrate; 0mg Cholesterol; 304mg Sodium

Title: SMOKED SAUSAGE ANTIPASTO SALAD
Categories: Salads
Yield: 4 servings

1 lb Turkey Smoked Sausage or
-Turkey Polska Kielbasa
-to 1-1/2 lbs.
-sliced 1/8-inch thick
3/4 c Italian salad dressing
6 c Lettuce, torn
8 Leaves romaine lettuce, torn
3 Tomatoes, cut into wedges
1 Cucumber, sliced
1 Carrot, peeled and sliced
1 c Cauliflower pieces
3 oz Black olives
4 Green onions, sliced
4 oz Fetz cheese, crumbled

Brown smoked sausage in a skillet and drain well on
paper towels. Arrange lettuce on a large serving dish
and top with vegetables and sausage. Add Feta cheese.
Pour dressing over salad and serve. Total preparation
and cooking time: 15-20 minutes.

—–

Second Time Around Veal Stew Marengo Style (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6609
Serving Size : 1 Preparation Time :0:00
Categories : Veal-Ss Stew-Ss

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter
8 ounces mushrooms — trimmed
–and caps only sliced
1/4 teaspoon ground orange zest
1/2 cup chopped canned plum tomatoes
1/4 cup white wine
1/2 recipe blueprint for veal stew
1/2 cup pitted sliced green olives

In a saucepan saute the mushrooms in butter until soft. Add the orange zest
and tomatoes and white wine. Reduce until thickened. Add the veal stew and
bring to a simmer. Add olives and season to taste with salt and pepper.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

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Title: Pasta w/Red Peppers, Greens, Beans, Garlic Lemon Zest
Categories: Low-fat, Vegetarian
Yield: 4 servings

1/2 c White beans
— soaked in water overnight
1 Bay leaf
4 Garlic cloves; peeled
1/3 c Vegetable stock
2 Red bell peppers
— cut into 1/2-inch strips
4 c Swiss chard or escarole
— washed well and cut
— into 1/2-inch strips
1 tb Grated lemon zest
1/2 ts Salt
Freshly ground pepper
2 tb Lemon juice
1/4 lb Penne pasta; uncooked
1/4 lb Farfalle pasta; uncooked

Rinse the beans, put them in a saucepan, and cover with 2 cups cold water.
Add the bay leaf and 2 cloves of garlic and bring to a boil over high
heat. Reduce the heat and simmer until tender, 45 to 60 minutes. Remove
the pot from the heat.

Bring the vegetable stock to a simmer in a saute pan over moderate heat.
Add the pepper strips and simmer for 5 to 8 minutes, then add the greens,
2 cloves of garlic that have been minced, and lemon zest and stir well,
until the greens are wilted, 3 to 4 minutes. Drain the beans (most of the
liquid will have been absorbed) from the cooking liquid with a slotted
spoon and add them to the peppers and greens. Warm through. Season to
taste with the salt, pepper, and lemon juice.

Meantime, cook the pasta according to the package directions. Drain and
toss with the beans and vegetables.

Per Serving
===========
Calories: 319
Protein: 14 grams
Carbs: 63 grams
Sodium: 356 mg
Fat 2 grams (6% of calories)

Source: Joyce Goldstein of Square One restaurant in San Francisco
Published in: Eat More, Weigh Less – by Dean Ornish, M.D.
Typed for you by Karen Mintzias

—–

PAD THAI (1)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Thai flat rice noodles
– (bahn pho), OR rice sticks
Oil — for deep-frying
1/2 lb Fresh firm bean curd
– cut into tiny cubes
1/4 c Peanut oil
1/2 tb Garlic, chopped
1/2 c Chicken breast meat
— (very thinly sliced)
1/4 lb Shrimp, peeled
– cut in half the long way
2 Eggs — beaten
1 tb Dried shrimp powder
1/4 ts Freshly ground black pepper
3 tb Finely chopped peanuts
– (dry-roasted salted type)
2 tb Lime juice, freshly squeezed
1 tb Sugar
6 tb Thai fish sauce
1/4 c Tamarind sauce
2 ts Red chili paste with garlic
2 c Fresh bean sprouts
2 Limes — quartered
1/3 c Fresh coriander leaves
3 Chopped scallions
4 tb Finely chopped peanuts
– (dry-roasted type)

Soak the noodles in ample warm water until supple, about 15 minutes, drain
and set aside. Place the noodles in boiling water and cook just until the
water returns to the boil. Drain again.

Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd.
Be sure the pat the bean curd dry on a paper towel first so that it will
not spatter fat on you. Drain the bean curd and set aside.

Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a
few minues and then add the shrimp, drained noodles, beaten eggs, and
deep-fried bean curd. Toss well and chow for 3 to 4 minutes over
medium-high heat. Add the remaining ingredients, except the garnishes, and
chow or stir for a few more minutes until the noodles are hot and tender.

Place on a serving platter with the garnishes, which are an integral part
of the dish.

Source: Frugal Gourmet on Our Immigrant Ancestors

From: stigle@cs.unca.edu (Sue Stigleman)

– – – – – – – – – – – – – – – – – –

Title: Sesame Chicken Salad
Categories: Salads, Poultry, Low-fat, Main dish
Yield: 6 servings

3 c Cooked rice
2 c Cooked chicken breast
— (slivered)
1/4 lb Fresh snow peas; trimmed
— cut into julienne strips
1 md Cucumber; peeled, seeded,
— and cut into
— 1-1/2 x 1/4-inch strips
1 md Red pepper; cut into
— 1-1/2 x 1/4-inch strips
1/2 c Sliced green onion
— (including tops)
2 tb Sesame seeds (optional)
— toasted

——————————SESAME DRESSING——————————
1/4 c Chicken broth
1 tb Peanut oil
3 tb Rice or white wine vinegar
3 tb Soy sauce
1 ts Sesame oil

Salad: Combine all ingredients; stir well. Serve at room temperature or
slightly chilled.

Sesame Dressing: Combine all ingredients in jar; cover tightly and shake
vigorously. Makes about 3/4 cup.

Each serving provides:
* 261 calories
* 18.8 g. protein
* 5.2 g. fat
* 33.5 g carbohydrate
* 1.6 g dietary fiber
* 877 mg. sodium
* 40 mg. cholesterol

NOTE: Optional ingredients are omitted from the nutritional analysis.
When ingredient choices appear in a recipe, the first ingredient is used
for calculation.

Source: “Light, Lean Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

TART TOMATO AND RED ONION SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Very ripe quartered tomatos
1 lg Red onion coarse chopped
3 tb Chopped fresh basil leaves
1/2 cl Garlic, minced
1 t Coarse salt to taste
1 t Sugar
2 ts Coarse grain mustard
2 tb Lemon juice
2 tb Red wine vinegar
1/4 c Olive oil
2 c Good quality tomato juice
1 c Ice water
1 c Sour cream mixed with 2
Ts dried dillweed garnish

Add tomatos, red onion, basil leaves, garlic, salt,
sugar and mustard to processor or blender and coarsely
chop and blend. Transfer to large bowl and whisk in
lemon juice, vinegar, oil, tomato juice and water.
Refrigerate several hours or several days. Taste for
seasonings before serving. Spoon a dollop of sour
cream in each bowl and pass the rest.

– – – – – – – – – – – – – – – – – –

LA MAIDA HOUSE BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sifted Whole Wheat flour
1 c Unprocessed bran flakes
2/3 c Raisins
1/3 c Chopped pecans
2 ts Baking powder
2 ts Baking soda
1/2 ts Salt
1 Egg — beaten to blend
3 tb Safflower oil
2 tb Honey
2 tb Molasses
1 t Cider vinegar
1 c Milk

Preheat oven to 425 degrees. Combine flour, bran,
raisins, pecans, baking powder, baking soda and salt
in large mixing bowl. Stir thoroughly. Mix egg, milk,
oil, honey, molasses vinegar in small bowl. Make a
well in center of dry ingredients. Add egg mixture
and stir only until just combined; do not overmix.
Fill muffin cups 2/3 full with batter. Bake 15
minutes. Serve warm.
Variations- Add grated carrot, crushed pineapple,
chopped prunes, chopped apples, cinnamon, or any other
fruits and spices.

Source: Bon Appetit magazine, date unknown Typed for
you by Karen Mintzias

– – – – – – – – – – – – – – – – – –