OYSTER STEW IV

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main dish Fish
Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Butter or margarine
8 oz Can oysters or
1/2 pt Shucked oysters
Milk
1/8 t Celery salt
Few grains cayenne pepper
Paprika

1. Melt butter or margarine in a deep, 1-quart, heat-resistant,
non-metallic casserole in Microwave Oven 30 seconds.
2. While butter or margarine is melting, drain oysters and
reserve liquid.
3. Add drained oysters to butter or margarine and heat, covered,
in Microwave Oven 2 minutes or until edges of oysters are curled.
4. Pour oyster liquid into a 2-cup heat-resistant, non-metallic
measuring cup, and add enough milk to measure 1 1/2 cups.
5. Add milk mixture to oysters with celery salt and cayenne pepper.
6. Heat, covered, in Microwave Oven 3 minutes or until serving
temperature is reached.
7. Sprinkle with paprika and serve in soup bowls with crackers.

– – – – – – – – – – – – – – – – – –

Title: FROZEN CHRISTMAS PUDDING
Categories: Desserts
Yield: 8 servings

9 oz Can (1 cup) 1 tablespoon
-grated
Crushed pineapple lemon
-peel
4 oz Jar (1/2 2 tablespoons lemon
Cup) maraschino juice
Cherries 2
-teaspoons rum
1/2 c Light raisins flavoring
2 c Tiny 2 egg whites
Marshmallows 1/4
-teaspoon salt
1/3 c Chopped 1/3 cup sugar

Source: BETTER HOMES GARDENS, DECEMBER, 1956

blanched almonds, 1 cup heavy cream, toasted whipped

Drain pineapple and cherries, reserving syrups. Chop cherries. Combine
syrups and raisins; heat to boiling. Add marshmallows; stir till dissolved.
Cool; add pineapple, cherries, nuts, lemon peel and juice, rum flavoring.
Beat egg whites and salt till foamy; gradually add sugar, beating to stiff
peaks. Fold into mixture. Fold in cream. Freeze firm in refrigerator tray.
Makes 8 servings.

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Southwestern Creamy Chicken and Corn Soup

Recipe By : Fast and Healthy Magazine, Sept/Oct. ’97, p. 22
Serving Size : 6 Preparation Time :0:30
Categories : Bobbie Not Sent Chicken
Corn Healthwise
Onions Soups,Stocks Chowder
Pillsbury Fast And Healthy Magazine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon margarine
1 medium onion — chopped, 1/2 cup
4 boneless skinless chicken breast halves — cut
crosswise
– into 1/4 inch strips
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups skim milk
2 15 oz.cans cream style corn
4 1/2 ounce can chopped green chilies
2 ounce jar chopped pimeinto

Melt margarine in nonstick Dutch oven or large saucepan over Medium heat.
Add onion, cook and stir 2 minutes. Add chicke ; cook and stir 3 minutes.
cover; cook 5 minutes or until chicken is no longer pink and onion is tender.
Stir in flour nad salt until well blended. Gradually add milk, cooking and
stirring over Medium-High heat until thickened
and bubbly. Add all remaiing ingredients; cook until thoroughly heated.
Makes 6 (1 2/3 cups) servings.
Per serving: 310 calories, 5 grams fat, 8% CFF, 50 mg. cholesterol, 880 mg.
sodium
MC formatting by bobbi744@sojourn.com
Diatary Exchanges: 2 1/2 starch or carbohydrate, 3 very lean meat

– – – – – – – – – – – – – – – – – –

Title: Kids Snackin’ Corn
Categories: Diabetic, Kids, Snacks
Yield: 9 servings

9 c Corn, popped 1/3 c Peanut butter
1 tb Butter or margarine

Pop the corn. This recipe is calculated on corn popped in an air type
popper without added fat for fewer calories.

Over low heat melt the butter or margarine with peanut butter until
runny. Drizzle over the popcorn and mix well. Spread in shallow
baking pans and bake in a 375 degree oven for 10 minutes, stirring 2
or 3 times. The corn will crisp and topping will set.

1 cup = 107 cal. 1/3 brd, 2/3 high fat meat exch, 1/3 fat exch.
Carbs = 5 Pro = 6 f = 7
Enjoy! 😀 American Diabetes Approved

MMMMM

Title: CHANG’S HOT SOUR SOUP
Categories: Chinese, Appetizers
Yield: 10 servings

1 tb Woodear strips
soaked in water about
4 hours
1/2 c sliced fresh mushrooms
5 oz bean curd
(about 1/3 of a 1 lb
package, cut in thin
one-inch slices)
1/2 c bamboo shoots
2 ts salt
2 1/2 tb sugar
4 1/2 tb soy sauce
3/4 ts white pepper
3/4 ts Chinese red hot pepper
sauce
10 tb vinegar
1/2 ts sesame oil
1 tb cornstarch, blended with
4 tb water
1/2 c thin strips of fresh pork
3 beaten eggs (or 4)
10 c chicken broth
chopped green onions for
garnish, if desired

Heat chicken broth to boiling. Add pork strips, bamboo
shoots, Woodear (drained), bean curd, and mushrooms.
Return to boiling and add salt, soy sauce, sugar,
white pepper, red pepper sauce, and vinegar, stirring
all along. Continue boiling for a total cooking time
of 20 mins. Stir in cornstarch mixture and keep
stirring until soup is thickened. Pour beaten eggs
gently over the top. Turn off the heat and stir eggs
gently into soup. Add sesame oil. Spoon into bowls and
serve topped with chopped green onions if desired.

—–

Title: SPROUTED RYE CAKES
Categories: Crackers
Yield: 40 servings

2 c Sprouted rye
1/4 ts Anise seeds, crushed with a
Rolling pin
1/4 ts Salt
1 Egg, lightly beaten
1 c Flour

"Chewy and quite zesty, these flavorful Sprouted Rye
Cakes are excellent with cold corned beef or pastrami.
300~F. 35 to 40 minutes Preheat the oven to 300~F.

Drain the sprouted rye very well. Finely chop it in
the food processor, blender, or by hand. (If you are
using the blender, chop the rye about 1/3 cup at a
time.) Add the anise seeds and salt and mix well.
Blend in the egg.

Mix in enough flour to form a dough that will hold
together in a cohesive ball. The amount of flour
needed will depend on how dry the sprouts were after
draining. This dough is very sticky, and you will want
to keep your fingers well-floured for the next
operation.

Using two spoons, divide the dough into small balls,
about 1 inch in diameter. Place each ball on a lightly
greased or parchment-lined baking sheet. Mash the
balls into flat circles with the well-floured palm of
your hand or the floured side of a glass.

Bake for 35 to 40 minutes, turning once after about 20
minutes, when the bottoms have browned. Yield: 30-40.

VARIATIONS: Try other sprouted grains, such as wheat
or oats.

—–

Title: WHOOPEE PIES
Categories: Chocolate, Appetizers, Cakes
Yield: 6 servings

1 c Sugar
1/2 c Solid White Vegetable
-Shortening
2 c Unbleached Flour
1/2 c Unsweetened Cocoa Powder
1 1/2 ts Baking Soda
1 ts Salt
1 c Milk
2 ts Vanilla Extract
FILLING:
1/2 c Butter, Softened (1 Stick)
7 1/2 oz Marshmallow Creme (1 Jar)
3/4 c Confectioners’ Sugar
1/4 c Solid White Vegetable
-Shortening
1/2 ts Vanilla Extract

Yield: About 20 “Pies”

Preheat the oven to 350 degrees F. Grease 3 or 4 baking sheets and set
aside.

TO MAKE THE PIES:

Beat the sugar and shortening in the large bowl of an electric mixer until
well blended. Mix the flour, cocoa, baking soda and salt in a medium-sized
bowl with a wire whisk until light and thoroughly combined. (Using the wire
whisk to blend the dry ingredients, in this case, makes sifting
unnecessary.) With the electric mixer running on low speed, add the flour
mixture and milk alternately to the sugar mixture, starting and ending with
the flour mixture, beating well after each addition. beat in the vanilla.

Drop the batter by heaping measuring TBLS. 2 inches apart on the prepared
baking sheets. (The little cakes will be about 2 1/2 inches in diameter
after baking) You should have about 40 cakes. Bake for 15 minutes or
until cakes spring back when touched lightly. Remove to wire racks to
cool.

TO MAKE THE FILLING:

In a large bowl, combine the butter, marshmallow creme, sugar, shortening
and vanilla. Beat for 2 minutes, using an electric mixer set on high
speed, until light and fluffy.

ASSEMBLY:

Place about 1 TBS of filling on the flat sides of half the cakes. Top with
the remaining cakes and press together so that the filling squashes out the
sides a little.

NOTE:

Because of all the butter in the filling, these pies should not be held at
room temperature indefinitely. Pies that are not to be eaten soon after
baking should be wrapped in plastic film and refrigerated or frozen for
future use.

From Comfort Food by Holly Garrison Copyright 1988

—–

Title: BOGRACS GULYAS (KETTLE GOULASH)
Categories: Main dish, Soups
Yield: 6 servings

4 tb Bacon fat
5 ea Lg onions; coarsly chopped
2 ea Lg green peppers; chopped
3 ea Garlic clove; minced
1 1/2 tb Hungarian Paprika
3 lb Stewing beef; in 1″ cubes
1 x Pepper; to taste
1 x Salt; to taste
6 oz Tomato paste
1 x Sour cream; at room temp.

Preheat oven to 325f.
Heat fat in a deep heavy pot. Cook the onions,
peppers, and garlic until the onions are limp and
transparent. Add paprika has lost its raw taste. Add
beef and remaining ingredients except sour cream.
Stir well to combine. Simmer in preheated oven for 1
1/2 to 2 hours or until the meat is tender. Adjust
oven temperature during cooking time so contents of
pot remain at a simmer. Serve in shallow soup bowls
with a tablespoon of sour cream atop each serving.

—–

Title: Cinnamon-Apple-Apricot Cake for Passover
Categories: Jewish, Cakes, Fruit
Yield: 8 portions

—————————CINNAMON-APPLE-APRICOT—————————

—————————–CAKE FOR PASSOVER—————————–

——————————–APPLE LAYER——————————–
5 lg Apples ; sliced thin 6 Dried Apricot halves ;
1/4 c Sugar -;coarsely minced
1 ts Cinnamon

————————————CAKE————————————
3 Eggs ;separated 3/4 c Matzoh Cake Meal
3/4 c Sugar 1/3 c Oil
2 ts Vanilla pn Salt
2 ts Lemon zest ;grated fine

———————————-TOPPING———————————-
1/3 c Walnuts ;finely chopped 2 ts Cinnamon
1/2 Sugar

1. Toss apples with sugar and cinnamon. Set apples and apricots aside. 2.
Om bowl, combine egg yolks, sugar, vanilla, lemon zest, matzoh meal and
oil. Blend until smooth. In a separate bowl, whip the egg whites with pinch
of salt until stiff and glossy. Loosen batter with generous dollop of egg
whites, then fold remaining egg whites into batter. 3. Spoon half of
abatter into greased 9 inch springform pan. Arrange apples on top. Dot with
minced apricot and cover with remaining batter. Batter will be thick and
sticky; don’t worry about spreading it evenly. 4. Combine topping
ingredients and sprinkle over cake batter. Bake 50 to 55 minutes at 350
degrees. Makes 8 to 10 portions.

—–

Date: Tue, 17 Aug 93 10:19:01 EDT
From: EPATRICK@PEARL.TUFTS.EDU

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.