Beef Stew #1

Recipe By : gmccague@sol.UVic.CA (Gordon McCague)
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package beef
4 large potatoes
4 carrots
1 onion — cooking
2 bay leaves
1 can peas — optional

Brown the beef with the onions in a large pot. Once the meat is brown add

3 cups of water and bay leaves. Heat over medium heat while you peel the
potatoes and carrrots. Add potatoes and carrots to the stew pot. Cover
with water. Bring to a boil. Cook until potatoes are tender. Mix up a
flour and water mixture to thicken the stew. Add it right to the pot. No

need to remove the meat/veggies. Stir well to make sure you don’t get
lumps. Add pepper/salt/whatever you like for spices. I sometimes add
garlic when rowning the meat. Oregano is a nice touch as well. Once the
stew is thickened you can serve it. Sometimes I make dumplings with the
stew. I usually buy a box of Bisquick as it has a recipe on it.
Unfortunately I cannot relay the recipe to you as I don’t have any in the
house at the moment. You would have to talk to my grandmother if you
wanted to make them from scratch. Isn’t that the way it always is.

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Title: Cream Consomme
Categories: Soups
Yield: 6 servings

Jim Vorheis
1 lg Onion, grated
1 Tart apple, unpeeled and
-grated
31 1/2 oz Beef consomme
1 1/2 c Heavy cream
1/2 ts Paprika
1/2 ts Imported curry powder
1 Red apple, unpeeled and
-chopped, for garnish
2 tb Fresh lemon juice

Add the grated onion and apple to the consomme and cook until tender,
about 12 minutes. Puree in a blender, then put through a strainer.
Stir in cream and season with paprika and curry powder. Refrigerate
until ready to serve. Reheat slowly, just until heated through. Serve
in small cups garnished with chopped unpeeled apple sprinkled with
lemon juice.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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Title: Chili Peanuts
Categories: Snacks, Spicy, Hot
Servings: 8

Peanuts
Chili powder
Paprika
1 ds Red pepper

1. To each cup of raw peanuts, add small amount of chili powder, about 1/4
teaspoon, a smaller amount of paprika, and a dash of red pepper. Stir
gently and increase chili powder to taste as the peanuts warm.
2. Spread out on a cookie sheet and bake in 300’F. oven until heated.

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Title: MEXICALI SQUARES
Categories: Vegetarian, Tex-mex, Main dish
Yield: 6 servings

————————–TOPPING————————–
1 tb Olive oil
1 Clove garlic, finely chopped
1 c Chopped onions
1 c Chopped green pepper
1 lb Canned kidney beans, rinsed
And drained. This will yield
10 ounces of beans.
1 cn (8-oz) salt free tomato
Sauce
1 ts Dried oregano
1 ts Ground cumin
1 ts Chili powder

—————————CRUST—————————
3/4 c + 2 T yellow cornmeal
1 ts Baking powder
2 Egg whites OR Ener-G egg
Replacer for 2 eggs
1/2 c Skim milk or soy milk
2 tb Olive oil
1 c Canned corn

Preheat oven to 350 degrees. Lightly oil an 8-inch
square baking pan or spray with a nonstick cooking
spray.

To prepare topping: Heat oil in a large nonstick
skillet over medium heat. Add garlic, onions, and
green pepper. Cook 10 minutes, or until onins are
tender and start to brown. Remove from heat and stir
in remaining topping ingredients. Set aside.

To prepare crust: In a small bowl, combine cornmeal
and baking powder, mixing well. In another bowl,
combine egg whites or egg replacer (+appropriate
water), milk (or soy milk), and oil. Beat with a fork
or wire whisk until blended. Stir into cornmeal,
mixing just until all ingredients are moistened. Stir
in corn.

Spread crust mixture evenly in prepared pan. (Mixture
will be loose.) Spoon topping evenly over crust.

Bake, uncovered, 35 minutes.

Let stand 5 minutes, then cut into squares to serve.

(From _Lean, Luscious and Meatless_)

-=+Dianne in Freeport, Texas+=-
“Que la fuerza vaya contigo.”

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Title: NO-COOK GEORGIA PEACHBERRY JAM
Categories: Preserves
Yield: 4 servings

1 c Raspberries, crushed
1 c Peaches, peeled finely
-chopped
3 3/4 c Sugar
2 tb Lemon juice
1 Certo liquid pouch

This is a recipe from Certo for August 93

Measure prepared fruits into a large bowl.

Add sugar to fruit and mix well. Let stand 10 minutes.

Stir in Certo liquid Fruit Pectin and lemon juice.
Continue to stir for 3 minutes until most of the sugar
is dissolved.

Pour into clean jars or plastic containers. Cover
tightly with lids and let stand at room temperature
until set (may take 24 hours)

Store in freezer or for 3 weeks in frig.

Makes 4 1/2 cups

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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.

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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

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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

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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.

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