Title: CROWD-PLEASIN’ COD SANDWICHES
Categories: Sandwiches, Fish
Yield: 6 servings

1/2 lb Pacific/True Cod fillets
-or Ling Cod
1/4 c Butter
3 tb Flour
1/2 ts Dry mustard
1 ds Cayenne pepper
2 c Milk
1/2 ts Worcestershire sauce
1/2 ts Salt
1 Egg; well-beaten
1 c Grated sharp Cheddar cheese
3 English muffins
-split and toasted
6 Tomato slices
Parsley

Poach fish (see Easy Poached Fish recipe). Flake into small pieces; set
aside. In medium saucepan, over medium heat, melt butter. Stir in flour,
mustard and cayenne pepper. Reduce heat; gradually add milk, stirring
constantly. Add Worcestershire sauce; continue cooking over medium heat
until thickened. Gradually stir about 1/2 cup of hot mixture into eggs;
return to mixture in saucepan. Continue cooking for 1 minute more,
stirring constantly. Add cheese; stir until melted. Stir in fish; heat
through. Place toasted muffin halves on baking sheet. Top each with
tomato slice. Broil 3 to 4 inches from source of heat for 1 minute.
Remove to serving plates; top with sauce. Garnish with parsley. Serve
immediately.

—–

From: “Ann Miner”
Date: Mon, 25 Sep 1995 06:49:32 -0700

CAJUN SEASONING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TAMMY NICHOLS PNNF33B—–
1 tablespoon Sweet paprika
2 1/2 teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Ground red pepper
(preferably cayenne)
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves
1/2 teaspoon Dried oregano

Combine ingredients and mix well.

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Chicken Broth

Recipe By : The Pillsbury Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds chicken backs, necks and/or wings
8 cups water
2 small onions — quartered
1 cup coarsely chopped celery with leaves
1/2 cup sliced carrots
2 teaspoons fresh parsley — chopped
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf (optional)
1/2 teaspoon salt

In 5-quart Dutch oven, combine chicken and water. Bring to a boil.
Reduce heat; simmer partially covered 30 minutes. Skim off any scum that
rises to surface. Add remaining ingredients except 1/2 teaspoon salt;
simmer partially covered an additional 4 hours. Remove bones; strain
broth. Stir in 1/2 teaspoon salt. Cool uncovered in refrigerator.
Cover; store in refrigerator or freezer. Skim fat from broth before
using in recipe. 8 cups.

– – – – – – – – – – – – – – – – – –

NOTES : Turkey pieces can be substituted for chicken. Remove meat from
bones; refrigerate or freeze for later use.

BEANS CUBANO
1 large green pepper, coarsely chopped
1 tsp minced garlic
2 cans (16 oz) undrained black beans
1 jar (4 oz) sliced pimientos
3 T red wine vinegar
1/2 tsp oregano
Saute pepper and garlic in liquid of your choice 3-5 mins, until’
tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7
mins., till tender. Serve with rice.
(Adapted from Woman’s Day, 4/26/94)

Title: Party Mix (Karen Kugelman’s)
Categories: Snacks, Entertain
Servings: 1

3 c Cherrios
3 c Rice chex
3 c Wheat chex
3 c Corn chex
3 c Thin pretzels
1/3 c Butter
4 ts Worcestershire sauce
1 ts Garlic salt
1 ts Onion salt.
1 ts Celery salt

Melt butter, add rest of seasonings. Pour over mixed cereals in roaster
pans. Bake in 350 over for 1 hour, stirring occasionally (every 10 minutes
or so). Reformatted by: CYGNUS, HCPM52C

MMMMM

FRUIT JUICE SLUSH

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Boiling water
4 GREEN tea bags
7 c Water
2 c Sugar
1 cn Frozen orange juice (10 oz)
1 cn Frozen lemonade
2 c Rum, gin, or vodka

Put GREEN tea bags in 2 c. boiling water, let set and
chill. Dissolve 7 c. water and 2 c. sugar together.
Mix all ingredients together and put in freezer for
24 hours or longer. Stir before using. Use 1/2 glass
slush and 1/2 glass 7UP.

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Title: Parsley Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

8 sm Very new Potatoes; 1/4 c Fresh parsley; chopped
1 tb Whipped butter; Salt and pepper to taste;

Pare a ring of skin from center of each potato. Place on a steamer
rack over boiling water, cover, and steam 15 to 20 minutes, until
potatoes are tender. Drain. Place butter and parsley in a serving
bowl; add potatoes. Serson with salt and pepper, toss and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHAGE + 1/2 FAT EXCHANGE
CAL: 106; CHO: 6mg; CAR: 19g; SOD: 83mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Spaghetti Fruit Salad

Recipe By : , June/July, 1997
Serving Size : 12 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup confectioners’ sugar
2 eggs
1/2 cup lemon juice
1/2 teaspoon salt
1/2 pound spaghetti — broken into 2″ piece
20 ounces pineapple tidbits
3 medium tart apples — diced
8 ounces frozen whipped topping — thawed
1/4 cup walnuts — chopped
maraschino cherries — halved

In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over
medium heat until temperature reaches 160 degrees and mixture is thickened,
about 4 minutes. Cool completely. Cook spaghetti according to package
directions; drain and rinse in cold water. Place in a large bowl. Drain
pineapple, reserving juice. Pour juice over the spaghetti; stir in apples.
Toss gently; drain. Stir in the egg mixture and pineapple. Cover and
refrigerate overnight. Fold in whipped topping just before serving. Garnish
with walnuts and cherries. Yield: 12-14 servings.

– – – – – – – – – – – – – – – – – –

NOTES : “My great-aunt gave me the recipe for this rich, fruity salad, which
goes especially well with a ham dinner. Before I even tasted it, I knew it
would be good. I’ve never walked away from her kitchen disappointed.”
Submitted by Carolyn Shepherd, O’Neill, Nebraska.

Title: NEW ENGLAND CLAM CHOWDER
Categories: Soups, Seafood
Yield: 4 servings

2 tb CLARIFIED BUTTER
3 ea HEARTS OF CELERY, CHOPPED
2 ea LEEKS, WHITE PART ONLY, CHOP
1 ea SPANISH ONION, CHOPPED
1 ea IDAHO POTATO, PEELED AND DIC
3 ts WHITE FLOUR
20 ea TOP NECK CLAMS, SHELLED,
1 x CHOPPED, STRAINED, AND JUICE
1 x RESERVED
1 c HEAVY CREAM
1 1/2 c WATER
1 x SALT TO TASTE

1. Simmer the celery, leeks, and onions in
clarified butter for
six minutes. Add potatoes. Add the flour to
thicken, continually
stirring.
2. Add the chopped clams and juice. Continue
simmering for one
minute. Add the heavy cream and water. Simmer for
5 minutes. Add
salt to taste.
To bring out the full flavor of this delicious
chowder, remove it
from the heat and allow it to sit for a few
minutes. this
steeping will enrich its taste. If the chowder is
too thick, add
more water.

—–

Baked Apples in Caramel Cream

Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tbsp brown sugar
1/4 c hot water
4 lg rome beauty apples — cored
1 tbsp lemon juice
12 caramels
1/2 c whipping cream

Combine brown sugar and water in an 8-in. square baking dish. Peel the
top half of each apple; brush with lemon juice. Place in the baking
dish. Fill each with three caramels. Bake at 350 for 60-65 minutes or
until apples are tender, basting every 20 minutes. Carefully lift
apples, allowing any caramel in centers to drip into pan, and place in
individual dessert dishes. Pour sauce into a small saucepan; add
cream. Cook and stir over medium-low heat until sauce is smooth and
thick. Spoon over apples; serve immediately.

– – – – – – – – – – – – – – – – – –