1 cup plaster of paris (do not pack)
almost 1/2 cup cool water
Liquid tempera paint in various colors
(your kid’s teacher may “donate” the paint in exchange for a few
sticks of chalk)
Margarine tubs or other disposable mixing containers
Disposable molds
(we used toilet paper rolls with tape covering one end to make a
“cup”)

This stuff won’t work on chalkboards, it’s too hard, but it works great
on sidewalks and lasts MUCH longer than store bought stuff. I made it
for christmas presents this year for kids, and it worked great!
Warning: this is a fun and messy project!

Pour plaster into a container. Using a disposable stick, stir in most
of the water. Add 2 or 3 tablespoons of liquid tempera, mixing well,
especially at the bottom. Add a little more water so the mixture
thickens, stir well, and pour into the molds. Remove the molds after
the chalk is completely dry.

Source: Amy Dacyczn’s Tightwad Gazette II

MUSTARD, QUICK AND EASY DILL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Dijon Mustard
1 tb Fresh chopd. Dill
3 tb Olive oil

Combine one 8 – oz. jar Dijon mustard with 1
tablespoon fresh chopped dill or 1 teaspoon dried dill
weed and 3 tablespoons of olive oil.

Serve with pate or fish; or use as a sandwich spread.
Also good added to a salad dressing.

NOTE: Homemade mustards must be stored in the
refrigerator. SOURCE: Gifts from The Kitchen SHARED
BY:Jim Bodle 8/92

– – – – – – – – – – – – – – – – – –

Sauerkraut And Bean Soup

Recipe By : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
Serving Size : 6 Preparation Time :0:00
Categories : For Jill Sheryl D
Reg 5 August 98

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Dried Pink Beans — Rinsed
2 Tbsp Freshly Rendered Lard, Bacon Fat — Or
Oil
1/2 Lb Boneless Pork Butt — Diced
3 Cloves Garlic — Chopped
1 Medium Yellow Onion — Chopped
2 Qts Beef Stock
2 Tsp Hungarian Paprika
3 Cups Sauerkraut — Rinsed And Drained
Salt And Freshly Ground Pepper — To Taste
Garnish
1/2 Cup sour cr

Place the beans in a 6 quart soup pot and add 3 cups of cold water.
Cover and bring to a boil. turn off the heat and let sit for 1 hour. In
a frying pan, add the lard, grease or oil and brown the pork. Add the
garlic and onion; saute until the onion is tender. Drain the beans and
return to the pot. Add the pork mixture, beef stock and paprika to the
beans. Cover and simmer for 1 hour or until the beans are tender. Using
a slotted spoon, remove about 3/4 of the beans to a food processor
blender. Add about 1-1/2 cups of the stock left in the bean pot and
puree the beans. Return to the pot, adding the sauerkraut. Cover and
simmer for 1 hour or until the kraut is very tender. add the salt and
pepper, being generous with the pepper. Serve in bowls with a dollop of
sour cream.

This sounds very strange but is actually quite good.

REG5 shared by Sheryl Donner, Iowa City

– – – – – – – – – – – – – – – – – –

Zucchini Frittata

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Vegetables
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Salad oil
1 Small onion — finely chopped
1 Clove garlic — minced/pressed
1 Large Swiss Chard — chopped
1 Med- sized zucchini chopped
Eggs
1/8 Teaspoon Pepper
1/4 Teaspoon Dry basil
1/4 Teaspoon Oregano leaves
1 Cup —
3 oz. grated Parmesan cheese

Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and
zucchini; cook, stirring ocasionally, until vegetables are soft (about 5
minutes). Remove from heat and let cool slightly. Beat eggs lightly with
pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a
greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or
until puffed and brown. Serve hot or at room temperature.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 1034 1016 87 1091 541 1672 0 620 999 0 0

Title: Spinach-mushroom soup
Categories: Low-Fat, Soups, Mcdougall
Yield: 4 servings

1 lg Onion; thinly sliced
1 1/2 lb Mushrooms; thinly sliced
1/4 c White wine
1 qt Water; or vegetable broth
3 1/2 oz Enoki mushrooms; *
2 tb Soy sauce
4 c Spinach leaves; washed, thin
Fresh ground pepper; to tast

Recipe by: The New McDougall Cookbook Preparation Time: 0:15
Place the onion and mushrooms in a large sacuepan with the wine. Cook
slowly over low heat for about 10 minutes. Add the water or vegetables
broth, the enoki mushrooms, and the soy sauce. Cook for an additional 10
minutes. Stir in the spinach and season with the pepper. Turn off the
heat. Serve as soon as the spinach is wilted.

84 calories, 1.1 grams fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Tropical Fruit Champagne Granita

Recipe By : Gourmet – 5/96
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c sugar
1/2 c water
3 c fresh pineapple chunks
4 c passion fruit juice — chilled
3/4 c Champagne — chilled

In saucepan bring sugar and water to a boil, stirring until sugar is
dissolved, and cool syrup.

In a blender or food processor puree pineapple with 1/4 c plus 2 tbsp syrup
(reserve remaining syrup for another use). Stir in nectar or juice and
Champagne. Transfer pineapple mixture to a shallow metal baking pan and
freeze, stirring and crushing lumps with a fork every hour, until mixture is
firm but not frozen hard, about 3 to 4 hours. Granita may be made 2 days
ahead and frozen, covered. Just before serving, scrape granita with a fork
to lighten texture.

Scoop granita into serving bowls.

– – – – – – – – – – – – – – – – – –

Per serving: 234 Calories; 1g Fat (2% calories from fat); 1g Protein; 55g
Carbohydrate; 0mg Cholesterol; 12mg Sodium

Serving Ideas : Serve in hollowed out baby pineapples.

CURRANT CONSERVE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Currants
2 lb Seeded raisins
5 lb Sugar
3 Oranges
2 c Raspberry juice

Wash and stem currants. Add raisins, raspberry juice, sugar, and oranges
which have been seeded and chopped. Simmer slowly, stirring constantly,
until juice sheets from spoon. Florence Taft Eaton, Concord, MA.

– – – – – – – – – – – – – – – – – –

Title: Caesar Mayo Dip
Categories: Appetizers, Cheese, Dips, Fish
Yield: 4 servings

2 ea Anchovy Fillets
1 1/2 c Mayonnaise
1 t Dijon Mustard
2 tb Parmesan Cheese
1 t Worcestershire Sauce
1 tb Lemon Juice
1/4 t Black Pepper

Chop and mash the anchovy fillets on a cutting board. Put in a bowl
and blend in the mayonnaise. Add the remaining ingredients and blend
well. Cover and chill.
Makes about 1 3/4 cups of dip
SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes,
Broccoli, Cauliflower, Snow Peas

MMMMM

Title: CHOCOLATE MINT MELTAWAYS
Categories: Cookies, Chocolate, Desserts
Yield: 12 servings

1 1/2 c Mint-Chocolate Chips; *
3/4 c Butter; Softened
1/2 c Confectioners’ Sugar; Sifted
1 ea Egg Yolk; Large
1 1/4 c Flour; Unbleached

———————————–GLAZE———————————–
1/2 c Mint Chocolate Chips; *
1 1/2 T Vegetable Shortening
2 T Almonds; Toasted, Chopped

* Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup
and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup
of mint chocolate chips; stir until smooth. Set aside. In a large bowl,
combine butter, confectioners’ sugar, and egg yolk. Beat until creamy.
Add melted chips and flour; beat until well blended. Drop by heaping
teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8
to 10 minutes. Allow to stand for 3 minutes before removing from cookie
sheets. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling) water the remaining 1/2 cup of
mint-chocolate chips and vegetable shortening. Stir until chips are
melted and mixture is smooth. Drizzle each cookie with 1/2 t of the
glaze; sprinkle with almonds. Chill until set. Stor in airtight
container in the refrigerator.

—–

Title: EMPANADILLAS FILLED WITH RABBIT AND OLIVES
Categories: Main dish
Yield: 4 servings

——————————–INGREDIENTS——————————–
1 Rabbit, cut up
3 tb Oil, olive
1/4 c Fennel, fresh; sliced
2 tb Garlic; chopped
1 c Onions, Sweet; sliced
2 tb Tomato Paste
1/2 c Wine, White dry
1/2 c Stock, chicken
1 c Tomatoes; diced
9 oz Olives, Green, pitted
-sliced (jar)
3 tb Parsley, fresh; chopped
————————
1 c Flour
1 1/2 ts Baking flour
1/2 tb Sugar
1/2 ts Salt
2 tb Thyme, dried
2 tb Butter
1/2 c Milk
1 Egg; beaten with
1 ts -water

Brown rabbit in heated olive oil. Add the garlic, sweet onions,
and fennel. Saute until onions are translucent. Add the wine and
tomato paste, cook over low heat until the sauce is reduced by half.
Add the tomatoes, chicken stock and olives.
Simmer in a 350 degree over for 1 1/2 hours. Add more stock to
the sauce as needed.
Cool the rabbit and remove the meat from the bones. Dice into chunks
and add fresh parsley. Season with salt and pepper. Keep chilled.
=============================> Dough <================================ In a large mixing bowl, make the dough by combing flour, baking powder salt, sugar, thyme and 1 tablespoon parsley. Incorporate butter and milk into the dough. Form into a ball and let rest for 20 minutes. Roll out the dough 1/8 inch think and cut 4 inch circles. Spoon rabbit mixture into the middle of each circle and fold over. Seal sides and top with egg wash. Bake at 450 degrees until golden. -----