Broccoli-Cheddar Chowder

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. milk
1 can condensed cheddar cheese soup — (11 oz)
1 c. frozen loose-pack chopped broccoli
1/2 cup frozen loose-pack hash brown potatoes
1/2 cup frozen whole kernel corn
2 T. chopped pimiento

In a medium saucepan stir together milk and soup. Cook and stir over medium
heat till bubbly. Remove from the heat. Stir in broccoli, hash browns,
corn, and pimiento; cool. Pour mixture into a 1-quart freezer container.
Seal, label, and freeze.

To serve, transfer frozen mixture to a large saucepan. Cover and cook over
medium low heat for 40-45 minutes or till heated through. stirring
occasionally. Makes 6 servings.

This tasted great when I made it, but I don’t know how well it freezes
since this is my first time making it. But it did come from a freezer
book, so I expect good results. (from Fix Freeze by Better Homes and
Garden – I
found it at the library)

From the New McDougall Cookbook

Mango-Orange Dressing
Makes 3/4 cup
Prep time: 10 minutes

1 medium mango, peeled and cut into chunks
1/2 cup fresh-squeezed orange juice
1 clove garlic, crushed
1 teaspoon soy sauce
1/4 teaspoon curry powder

Place all ingredients in a food processor or blender. Process until smooth.

PASSOVER BAGELS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Brunch Nuts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-HENRY EDELBERG (HPCM50A)
2/3 c Water
1/3 c Peanut oil
1 c Matzo meal
1 tb Sugar
3 Eggs
1/4 ts Salt

Bring to boil; oil, water, sugar and salt. Stir in
matzo meal, boil a second more and remove from heat.
Mix thoroughly and when cooled a little, beat in eggs
one at a time. Grease hands and roll dough into 2″
balls. Place on greased cookie sheet, dip finger in
water and press hole in center of each. Bake at 375
for 1 hour.
Roz Edelberg Formatted by Elaine Radis; 3/92

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Title: LEMON JELLY
Categories: None
Yield: 2 pints

12 LEMONS
4 lg APPLES (tart–Granny Smith)
Water To cover
3 c GRANULATED SUGAR

Slice the lemons, including the rind, seeds and all,
thin, and place into a saucepan.

Core the apples, but do not peel, and chop coarsely.
Add the apples to the pan and pour in enough water to
just cover the fruit. Cook over moderate heat, until
the fruit becomes mushy.

Pour the mixture into a jelly bag or a colander lined
with several thicknesses of damp cheesecloth and let
drip into a bowl for about an hour. Using a spoon,
force as much liquid through the cheesecloth as
possible.

Measure the juice; you should have about 4 cups. For
each cup of juice, add 3/4 cup of sugar.

Return to the pan and boil for another 15 minutes or
so, until the mixture reaches the jelly stage, about
220- to 225-degrees F on a candy thermometer. To be
absolutely certain, place a tablespoon of the hot
mixture into a saucer and set it in the freezer for a
few minutes. If it jells, the mixture is ready.

Pour the jelly into HOT, sterilized jars and seal.

Process in boiling water bath for 10 minutes. Or it
may be store in a covered container in the
refrigerator for several months.

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ANGUS BARN CHOCOLATE CHESS PIE – WHNP81A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Caroline McCall
1 1/3 Sticks butter
1 1/2 Sq. unsweetened chocolate
1 1/3 cups Sugar
3 Small eggs
1/3 teaspoon Salt
1 teaspoon Vanilla
1 9-in. pie crust — unbaked

Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and
vanilla; add to chocolate mixture. Pour into pie shell and bake at 375 deg. for
about 35 minutes.From: “North Carolina’s Historic Restaurants”

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Title: Betty’s Butter Herb Butter
Categories: Diabetic, Spreads
Yield: 32 servings

MMMMM———————–BETTY’S BUTTER—————————-
1 c Whipped butter; softened -seed, corn, vegetable,
1 c Polyunsaturated oil; such -walnut or a combination
-as safflower, sunflower

MMMMM————————HERB BUTTER—————————–
Blend with dill,mustard, -combine
-garlic, gingerroot, chives 1 tb Butter WITH
-or other herbs 1 tb Oil, melt in a saucepan
For a small amount, just

Place ingredients in a blender or a food processor fitted with the
metal blade. Process unitl mixed. Place in a plastic container;
store in freezer. Makes 2 cups.
Food Exchange per serving: 1 FAT EXCHANGE CAL: 34; CHO: 0g; PRO: 0g;
SOD: 14mg; FAT: 4g;

Source: Light and Easy Diabetes Cuisine by Betty Marks.

MMMMM

Title: Famous Oatmeal Cookies
Categories: Cookies
Yield: 60 cookies

3/4 c Vegetable shortening
1 c Brown sugar, firmly packed
1/2 c Granulated sugar
1 Egg
1/4 c Water
1 ts Vanilla
3 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c All-purpose flour
1 ts Salt (optional)
1/2 ts Baking soda

Heat oven to 350 F. Beat together shortening, sugars, eggs, water and
vanilla until creamy. Add combined dry ingedients; mix well. Drop by
rounded teaspoonfuls onto ungreased cookie sheet. Bake 12 to 15 minutes.
Remove to wire rack; cool completely. Store tightly covered.

Nutrition Information: (1 cookie, regular size):
* Calories 70
* Fat 3g
* Sodium 10g
* Dietary Fiber 0g

VARIATIONS:
===========
My Own Special Cookies: Stir in 1 cup (any combination of) raisins,
chopped nuts, semisweet chocolate pieces or flaked coconut.

Large Cookies: Drop by rounded tablespoonfuls. Bake 12 to 14 minutes at
375 F.

Source: Quaker Oats Favorite Cookies
Copyright 1994, The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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SUREFIRE STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Holiday
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 x Loaves Italian Bread*
1 c Pecan pieces (4 oz)
4 oz Unsalted butter
Large onion, finely chopped
2 x Celery ribs, peeled/minced
1/2 c Flat-leaf parsley, chopped
2 tb Fresh thyme, chopped**
1 t Salt
1 t Pepper, freshly ground
2 x Eggs
3/4 c Chicken stock***

* about 1 pound ** or 2 ts dried *** or canned broth
Cut off 1 inch from the loaves of bread and trim of
the bottom crusts. Cut the remaining bread into
1/2-inch cubes and spread out on a baking sheet. Let
dry overnight, uncovered. Preheat oven to 400 degrees.
Spread the pecans on a small cookie sheet and toast in
the oven, stirring once or twice, for about 7 minutes,
until fragrant. Let cool. In a large heavy skillet,
melt the butter over moderately high heat. Add the
onion and celery and cook, stirring occasionally,
until softened but not browned, about 10 minutes.
Place the dried bread cubes in a large bowl. Add the
contents of the skillet to the bread along with the
toasted pecans, parsley, thyme, salt, and pepper. Toss
well to combine. In a small bowl, lightly beat the
eggs with the chicken stock until blended. Pour the
egg mixture over the ingredients in the bowl and mix
until well blended. Let cool completely before using.

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Title: Lemon Bars
Categories: Desserts
Yield: 18 servings

2 c Vanilla wafers, crushed
2 T Butter, melted
1/2 c Reduced cholesterol liquid
-whole eggs (such as Simply
-Eggs substitute)
3/4 c Sugar
1 Grated lemon zest
1/4 c Lemon juice
ds Salt
2 T Flour

Combine wafer crumbs and butter. Set aside 1/4 cup crumbs for
topping. Pat remaining crumbs into 8″ square pan. Bake at 350’F. 4-5
minutes, just until lightly browned. Cool.

Beat liquid whole eggs until thick and light in color. Gradually beat
in sugar until very thick and light. Stir in lemon zest and juice,
salt and flour. Pour over baked crust. Sprinkle remaining crumbs over
the top.

Bake at 350’F. about 20 minutes or until center is set. Let cool to
room temperature. Cut into bars or desired shapes.

Makes 18 bars.

MMMMM

Remoulade sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Mayonnaise
1 cup Ketchup
1 each 10 oz bottle durkee’s sauce
2 tablespoons Wine vinegar
2 tablespoons Lea perrins
1/4 cup Olive oil
1 cup Creole or poupon mustard
2 teaspoons Louisiana hot sauce
1/2 cup Prepared horseradish
Salt if needed

Mix mayonnaise and Durkee’s Famous Sauce. Pour in olive oil gradually. Beat
as
if you are making mayonnaise. Add creole or poupon mustard, beat some more.
Add horseradish, ketchup, wine vinegar, Lea Perrins, and louisiana hot sauce,
beating after each ingredient. Pour over shrimp on salad or use as a sandwich
sauce.
“Some of my friends say they even like this over some desserts, but I don’t
believe then, no.” From Justin Wilson’s “Outdoor cooking With Inside Help”

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