Title: HORSERADISH SAUCE (TLC)
Categories: None
Yield: 1 servings

50 g Grated horseradish
150 ml Double cream
1 ts Sugar
1/2 ts Dry mustard powder
1/2 ts Salt
1/2 ts White pepper
2 ts White wine vinegar

Fresh horseradish must be soaked in cold water one
hour and then washed prior to use.

1. Scrape the horseradish into very thin shreds with a
sharp knife. 2. Whip the cream into stiff peaks and
then fold in the horseradish, sugar, mustard, salt,
pepper and vinegar. 3. Pour into a jar

—–

7 cups water
1 tblsp thyme
soy sauce to taste
1 can 16 oz tomato sauce
1 can 16 oz diced tomatoes
1-1/2 tablespoons barley
salt and pepper to taste
7-8 med potatoes, peeled and cut into 1″ cubes
1 lb ground meat
3-4 carrots, cut in half and in strips
1 stalk of celery chopped
1/2 medium onion in big pieces (so people can fish them out)
2 Italian squash unpeeled and cut in slices
1 bell pepper cut up
can of green beans and/or corn as desired
Brown meat with salt and pepper to taste. Start heating water, add
potato, thyme, tomato sauce and diced tomatoes. Drain meat of fat and
add to pot.

Add barley and bring to boil. then throw everything else in and cook until
potatoes are tender.

Taste for seasoning as you go. Keeps well and tastes better the next day.

Golden Monkey Ring

Recipe By : Fanny Farmer Baking Book
Serving Size : 16 Preparation Time :3:00
Categories : Pastries Sweet Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dough
2 packages yeast
1/4 cup warm water
1 cup milk — warmed
1/2 cup sugar
2 teaspoons salt
1/2 cup butter
3 eggs — room temp
5 1/2 cups flour

1 cup sugar
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter — melted
1 cup nuts — chopped fine

Prepare dough as any yeast bread, cover and let rise until doubled.
Mix together cinnamon, sugar, and brown sugar in bowl. Grease 10 inch
tube pan heavily. Tear off golf ball size pieces of dough, dip in
melted butter then coat in sugar mixture. Place in tube pan to form
one layer and sprinkle with nuts. Continue to do this until dough is
used. Sprinkle any remaining sugar and nuts, cover and let rise.
Preheat oven to 350° and bake for 1 hour. Cover if necessary if it
starts to brown too quickly.

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Chili H. Allen Smith

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Butter
4 pounds Beef sirloin — coarse grind
6 ounces Tomato paste
4 cups Water
3 Onions
1 Bell pepper (s)
4 Garlic cloves
3 tablespoons Red chile,hot — ground
1 tablespoon Oregano,dried — pref. Mexican
1/2 teaspoon Basil
1 tablespoon Cumin
1 Salt
1 Pepper

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over
medium heat. Add the meat to the pot. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.~ 2. Stir in the
remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered,
for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and
adjust seasoning.~

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Two-Step Cheesecake

Recipe By : Comstock Advertisement
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Easy
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz nonfat cream cheese
1/3 c sugar
8 oz nonfat whipped topping, Cool Whip
1 ea graham cracker pie crust, 9 inch
1 1/2 c cherry pie filling

Beat cream cheese and sugar in large bowl with wire whisk or electric
mixer at high speed until smooth. Gently stir in whipped topping.
Spoon into crust.

Refrigerate 3 hours or until set. Spread pie filling evenly over top of
pie. Store leftover cheesecake in refrigertor.

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BEAN SPROUTS GREEN ONIONS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Walnut oil
1 lb Bean sprouts
6 Green onion — chopped
1 tb Low-sodium soy sauce
1 tb Fresh parsley — chopped
1 tb Sunflower seeds

In a wok or a large, non-stick skillet, heat oil. Rinse bean sprout
under cold water. Saute green onions about 3 minutes; stir in
sprouts to heat through. Toss with soy sauce. Garnish with parsley
and sunflower seeds. Food Exchange per serving 1 VEGETABLE EXCHANGE +
1 FAT EXCHANGE CAL: 55 CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 154mg; FAT:
4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Ouisie’s BLACK BEAN SOUP

Recipe By : Ouisie’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black beans — dry
1 yellow onion — peeled, cored and
— cut in 6 wedges
4 whole cloves — stuck into one of
— the onion wedges
1 large clove of garlic — with a toothpick
— stuck through it so
— you can remove it
— easily
2 bay leaves
3 cups chicken broth — fresh, canned or
— dehydrated (taste
— whichever you
— choose and salt
— accordingly)
2 tablespoons cumin seeds
1 tablespoon olive oil
3 carrots — washed but not
— peeled, and chopped
3 celery stalks and leaves — washed and chopped
3 cloves garlic — peeled and finely
— chopped
1 tablespoon thyme — dry
1/2 teaspoon chili flakes
6 tablespoons Sour cream — preferably at room
— temperature and
— stirred so it
— spoons nicely
Fresh cilantro — washed and spun dry
Green onions — finely chopped
Wide juicy lime wedges

The night before, wash the beans thoroughly in a colander and pick
out the rocks and earth and the occasional malformed specimen. Place
them in a bowl, with enough fresh, cold water to cover them by 3 inches,
and set aside. The next day, drain the beans and put them in a large
soup pot. Cover with cold water and turn the burner on low. As the beans
heat, foam will rise to the surface; skim this off with a large cooking
spoon, and repeat until all the foam is gone. (Don’t let the pot boil,
because if you do. the skins will start to slip off and the beans won’t
hold their shape well as they cook.)
Add the onion wedges, the garlic and the bay leaves. Simmer, stirring
occasionally and adding water when the liquid gets low. When the beans
are tender (this takes from one to three hours), remove the onion wedges
and garlic. Now spoon out half of the beans, allow to cool, and puree in
a food processor with the chicken broth. Return the mixture to the pot.
Add salt to taste and simmer while you prepare the vegetables.
Toast the cumin seeds in a non-oiled saute pan and grind them with a
mortar and pestle or in an electric spice-grinder. Heat the oil in the
same pan and cook the carrots, celery, and garlic until translucent.
Add the cumin, thyme and chili flakes, and stir. Add the vegetables to
the bean pot, deglaze the pan with a little dry Vermouth or water, and
add this liquid to the beans also. Check the seasoning, simmer another
10 minutes, and your soup is ready.
Serve the soup in heated bowls so that even the last bite will be
warm. Top each serving with a teaspoon of Sour cream, chopped green
onion and cilantro, and add a lime wedge on the side for squeezing into
the soup. (Be sure to instruct your guests to do this, or they’ll miss

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 275 0 0 0 0 0 0 0 0 0
0 0

DINUGUAN (Blood Stew)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Filipino

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 lb Pork, diced
2 tb Oil
2 Cloves garlic, minced
1 Onion, diced
1/4 lb Pork liver, diced
1/2 c Vinegar
2 tb Patis (fish sauce)
1 ts Salt
1/4 ts MSG (optional)
1 1/2 c Broth
1 c Frozen pigs blood
2 ts Sugar
3 Hot banana peppers
1/4 ts Oregano (optional)

1. Cover pork with water and simmer for 30 minutes. Remove from broth and
dice. Save 1-1/2 cups of broth.

2. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute
garlic and onions for a few minutes. Add pork, liver, patis, salt and MSG.
Saute for 5 minutes more.

3. Add vinegar and bring to a boil without stirring. Lower heat and
simmer uncovered until most of the liquid has evaporated.

4. Add broth. Simmer for 10 minutes. Stir in blood and sugar; cook
until thick, stirring occasionally to avoid curdling.

5. Add hot banana peppers and oregano and cook 5 minutes more. Serve hot.

Preparation Time: 15 minutes Cooking Time: 50 minutes Serves 4

Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny
Rothstein (1/24/94)

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Title: ORANGE GINGER CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings

1 lg Lemon
3 lg Oranges
2 tb Olive oil
2 Whole chicken breasts,
-boned, skinned and pounded
-flat
1 Inch piece ginger, minced
3 Garlic cloves, minced
1 lg Onion, sliced
1 lg Red pepper, julienned
1 c Trimmed snow peas
3 tb Soy sauce
1 1/2 tb Hoisin sauce
1 tb Cornstarch, mixed with 2
-tb water

Grate 2 oranges and lemon; set peel aside. Squeeze
juice from 2 oranges and lemon. Set aside. Section
third orange; set sections aside. Heat olive oil in a
large skillet; add chicken pieces, ginger and garlic.
Saute until chicken pieces are brown on both sides.
Reduce heat; add onion, red pepper strips and snow
peas. heat gently while combining juices, soy sauce,
hoisin sauce and cornstarch. Mix well and add to
skillet. Stir over medium heat until sauce thickens
and coats chicken and vegetables. Add orange segments.
Serve at once on hot plates. Makes 4 servings.

Origin: Appeal, Fall 1992. Shared by: Sharon Stevens

—–

Butchered Snake Bits With Barbecue Sauce^

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package (10oz) rigatoni pasta
2 cans Squirtable cheese spread
1 small Jar barbecue sauce
16 To 20 whole black
Peppercorns
1 Carrot
—–TOOLS—–

lg Saucepan Colander Platter Carrot peeler Knife Toothpicks
With an adult’s help, cook pasta according to directions on package. Carefully
drain the cooked pasta through a colander over the sink. Rinse the pasta in
cold
water and drain again.

To make snakes: Covering one end of the rigatoni with your finger (to prevent
leakage), carefully fill each piece of pasta with cheese spread. Place six to
eight cheese-filled rigatonis end to end on a serving platter, in a
realistically curvy snake shape
Using a toothpick, spread lines of barbecue sauce along the top of each snake
for markings. To form heads, use barbecue sauce to glue two black peppercorn
eyes onto the end opposite the tail of each snake.

Wash, dry and carefully peel skin off carrot. When completely clean of skin,
make one more peeling for each snake you have formed. At the narrow end of each
peel, carefully cut out a long, thin triangle. These are your snakes forked
tongues. Position tong
Sicko serving suggestion: Assemble two or three snakes lying on their backs,
as
if they died in agony! Belly up snakes have no markings drawn on them, as snake
bellies are generally a solid color. Allow one or two sidewinders to wriggle
over the edge of y
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95

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