Sour Cream Dill Drop Biscuits

Recipe By : Gourmet Magazine – 1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons fresh dill — snipped
4 tablespoons cold vegetable shortening
2/3 cup sour crea

In a bowl, sift together the flour, baking powder, baking soda, salt and
sugar. Add the dill and the shortening; blend unti lit resembles meal. Stir
in sour cream and milk; stir until it just forms a soft sticky dough. Drop
by rounded tablespoons onto a buttered baking sheet and bake in the middle of
a prehated 425 oven for 15 to 17 minutes or until pale golden. Makes about
16 biscuits.

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Title: BEEF AND RICE DINNER
Categories: Chinese, Beef, Rice
Yield: 6 servings

1 pk Hamburger Helper *
1 cn (16oz) Mixed Chinese Veg ***
1 cn Condensed Beef Broth **
Small Green Pepper ****

* Rice Oriental Dinner ** 10-1/2 oz *** Drained ****
Thinly sliced

Prepare Oriental Rice Dinner as directed on package
except omit water; add enough water to beef broth to
measure 3 and 1/3 cups liquid. Five mins before end of
cooking, stir in vegetables and green peppers.

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CHINESE CABBAGE CILANTRO SLAW

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Chinese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Chinese Cabbage
Finely Shredded
3/4 c Thinkly Sliced Red Pepper
2 tb Finely Chopped Green Onions
2 tb Finely Chopped Fresh
Cilantro
1/4 c Lime Juice
2 tb Vegetable Oil
1/8 ts Salt
1/8 ts Red Pepper Flakes
1 cl Garlic Sliced

Combine Cabbage, Red Pepper, Green Onions Cilantro in A Large Bowl. Toss
Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes Garlic in A
Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime
Juicemixture Over Cabbage Mixture, Tossing Well. Cover Chill Throughly.
(Fat 4.8. Chol. 0.)

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Here’s a recipe from the Lean Luscious Meatless Cookbook for Vegetable
Broth Mix:

1 Tablespoon onion powder
1 Tablespoon celery salt
1 Tablespoon dried parsley flakes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground savory
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 teaspoon ground sage

Combine all ingredients and mix well. Mix again before using. Dried
vegetable flakes can also be added for a flavor bonus.

Title: BAKED CRANBERRY-APPLE DUMPLINGS (1 OF 2)
Categories: Desserts, Dumplings, Holidays
Yield: 12 servings

-MAIN INGREDIENTS:
Pastry for 2-crust pie
2 tb Sugar
1/4 ts Cinnamon
4 Medium baking apples
-(about 2 lb)
Rome Beauty or Greening
2 tb Butter melted
1 Egg yolk
CRANBERRY-APPLE SAUCE:
1 c Cranberries, washed and
-stems removed
3/4 c Sugar
2 tb Aple or maple-flavored syrup
-(optional)
1 1/2 c Chopped, pared apple
2 tb Butter or margarine
Vanilla ice cream or whipped

Directions are included in Part 2 of this set.

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2 1/2 cups applesauce
1 package (3 oz.) lime jello
1 cup sugar
2 tbsp. lime juice (optional)
1/8 tsp. grated lime rind
1 can evaporated milk, chilled (about 13 oz)
2 pie crusts, either regular crusts already baked, or graham crusts

Heat the applesauce in a saucepan, then stir in the gelatin and make sure
it is well dissolved. Add the sugar, lime juice, and rind, and mix well.
Meanwhile, whip the chilled milk until it is fluffy and thick. Fold
in the applesauce mixture – but don’t beat, just get it mixed well. The
color will be an unusual green! Spoon into the crusts and chill. This
makes two pies. They freeze well.

This is a strange recipe, but it always gets compliments when I serve it.

Title: Turkey Stew Island Style
Categories: Poultry, Soups/stews
Yield: 4 servings

1 1/2 lb Turkey parts, skinned 1 ts Papkrika
1 ea Onion, coursely chopped 1 ea Green pepper, coarsely chop
2 ea Garlic, finely chopped 1 c Coarsely chopped celery
19 oz Tomatoes 1/2 c Sliced mushrooms
1 c Chicken stock 1 c Peeled chopped potatoes
1 c Frozen green peas 1 tb Dried parsley
1/4 ts Ground pepper 1/4 ts Dried oregano
1/4 ts Thyme

Cut turkey parts into bite sized pieces. In a large skillet or saucepan,
combine turkey paprika. cook over medium heat, stirring constantly, about
5 minutes and meat is browned. Remove turkey and set aside. Place onions,
green pepper, garlic, celery and mushrooms in skillet. Cook, stirring
constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken
stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add
reserved turkey, cooked covered over low heat about 40 minutes or until
meat is fork tender. Serve on hot rice.

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ROOT VEGETABLE GRATIN

Recipe By : PICK OF THE DAY SHOW #PD7725 12/25/96
Serving Size : 1 Preparation Time :0:00
Categories : 12/25

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons butter
5 Yukon Gold potatoes — peel,thinly sliced 2
large turnips — peel,thinly sliced 2 large
yellow rutabaga — peel,thinly sliced 2 cups heavy
cream 4 sage leaves
1/2 cup Gruyere or Parmesan Cheese

Preheat the oven to 375 degrees.

Butter a gratin dish, and arrange layers of potatoes, then turnips and
then rutabagas, seasoning between each layer with salt and pepper, and
continuing until you reach the top of the gratin dish. Heat the cream
with the sage leaves, and pour over vegetables. Cover with grated
cheese and bake for 40-50 minutes, until vegetables are softened. Test
with a skewer for doneness.

TIP:

TURNIP TUREENS

Select large turnips, and carve out the center. Blanch in simmering
water until almost completely cooked, turn upside down to drain and
cool. Fill with mashed potatoes and turnips or creamed turnip tops or
spinach. Serve right away, or top with grated cheese and broil. These
look pretty when served on bed of turnip greens.

Copyright, 1996, TV FOOD NETWORK,G.P., All Rights
Reserved

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Title: Simple Salmon Chowder
Categories: Soups/stews
Yield: 4 Servings

3 tb Butter
1 lg Onion; diced
1 1/2 c Celery; diced
4 md Potatoes; diced OR…
3 lg -potatoes, diced
2 tb Cornstarch
-(rounded tablespoons)
12 fl Evaporated milk
2 c Cooked salmon*

*(2 small cans or 1 large can)

Saute celery and onion in butter until brown. Add potatoes and enough
water to cover. Simmer 20 minutes or until potatoes are done. Stir
cornstarch into about 1 cup water and add to mix. Increase heat to
thicken. Add milk and salmon and serve when hot. Serves 4.

Tink, Soldotna, Alaska

Source: Alaska Seafood Cookbook Reprinted by permission from the

RISOTTO (ITALIAN ARBORIO RICE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Rice
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Virgin olive oil
1 sm Onion — chopped
1 c Italian Arborio rice
2 c Vegetables stock
1/4 ts Salt
Pepper to taste
2 tb Parmesan OR
2 tb Romano cheese

In a medium-size non-stick saucepan, heat oil and
saute onion until tender. Add rice and cook, until,
stirring, 2 or 3 minutes. Add stock and salt. Bring
to a boil, cover and simmer 20 minutes. Remove from
heat. Turn rice into a warm dish and season with
pepper. Garnish with cheese.

NOTE: This is a basic risotto rice . Many ingredients
may be added, such as green onion, peas, sliced
mushrooms, clams, shrimp, lean hamburger or chicken.

Food Exchanges per serving: 2 STRACH/BREAD EXCHANGES +
(if meat, fish or a vegetable is added, be sure to
include these exchanges). CAL: 136; CHO: 1mg; CAR:
26g; PRO: 3g; SOD: 107mg; FAT: 2g;

Source: Light Easy Diabetic Cuisine by Betty Marks

Brought to you and yours via Nancy O’Brion her

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