Title: Jim Crows
Categories: Candies, 1941
Yield: 6 servings

2 Squares unsweetened
-chocolate
2 c Sugar
1/2 c Cold water
1/3 c Corn sirup
1 c Chopped peanuts
1 ts Vanilla

Grate chocolate. Add water, sugar, and sirup. Boil to soft ball
stage (234 – 238 F). Remove from fire. Add peanuts and flavoring.
Cool slightly. Beat until mixture begins to crystalize. Drop by
teaspoonfuls onto waxed paper. Mrs. Bertha E. Thorson, Osage, MI.

MMMMM

Title: NACHOS (FINSAND)
Categories: Appetizers, Diabetic, Microwave
Yield: 36 servings

1/2 c Nacho Cheese Soup
2 tb Water
1 ts Worcestershire Sauce
1 qt Large Corn Chips
2 tb Chopped Pimiento

Combine the cheese soup, water and Worcestershire
sauce in a microwave bowl or measuring cup. Stir to
blend. Cover lightly with wax paper.

With the microwave on HIGH cook for 1 minute, stirring
after 30 seconds.

Place the chips in a shallow microwave platter. Pour
the cheese mixture over the top. Cook in the
microwave, uncovered, for 30 seconds, stirring or
folding to rearrange the chips.

Return to the microwave for 30 to 40 seconds.

Top with the chopped pimiento just before serving. One
Serving: Calories: 166 Carbohydrates: 16

Exchange: 1 bread; 2 fat Source: Diabetic Microwave
Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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Tropical Pineapple Banana Shake

Recipe By : Reader’s Digest Live Longer Cookbook
Serving Size : 2 Preparation Time :0:05
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c pineapple — crushed
1 lg banana — quartered
1 c buttermilk* — at room temperature
1 tbsp honey
2 tsps ginger
1 drop coconut extract

In a blender, combine pineapple, banana, buttermilk, honey, ginger, and
coconut extract. Whirl for 1 minute or until smooth. Pour into glasses.

– – – – – – – – – – – – – – – – – –

NOTES : *Buttermilk Substitute: Combine 3 teaspoons vinegar with enough milk
to equal 1 cup.

Title: Raspberry Almond Shortbread Thumbprints
Categories: Cookies
Yield: 42 servings

Cookies
2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Raspberry jam
Glaze
1 c Powdered sugar
1 1/2 ts Almond extract
2 To
3 ts Water

Recipe by: Land O’Lakes
Preparation Time: 1:00
Preheat oven to 350 degrees. In a large mixer bowl, combine sugar,
butter, and almond extract. Beat at medium speed, scraping bowl often,
until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue
beating until well-mixed (1 to 2 minutes).

Shape dough into 1″ balls. Place 2 inches apart on cookie sheets. With
thumb, make indentation in center of each cookie (edges may crack
slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for
14 to 18 minutes or until edges are lightly browned. Let stand on cookie
sheet for 1 minute before removing to a wire rack to cool.

In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond
extract. Gradually stir in enough water to make a thin glaze. Drizzle
over cooled cookies.

—–

Title: Sichuan Dry-Fried String Beans
Categories: Chinese, Vegetables, Ceideburg 2
Yield: 4 servings

1 tb Dried shrimp
1 tb Preserved Sichuan Preserved
-Vegetable (jar choy)
3 c Peanut oil for deep frying
1 lb String beans, snapped in
-half
1 tb Minced ginger
1 tb Finely chopped garlic
4 oz Ground pork butt
1 Green onion, minced
1 ts Sugar
pn White pepper
2 ts Dark soy sauce
2 tb Chicken stock
A swirl of sesame oil

This green-bean dish is outstanding. The green beans exude aromatic
flavors and have an interesting chewy texture. I do not fry the
beans as long as traditional recipes call for because I want them to
have some texture left.

Cover the dried shrimp with hot water for 30 minutes. Drain. Chop
into the consistency of coarse bread crumbs.

Rinse the Sichuan preserved vegetables with cold water to wash off the
brine and salt; chop into the same texture as the shrimp. In a hot
wok add the oil and heat to 375F.

Deep fry the beans in two or three batches for 2 to 3 minutes or
until they look wrinkled, blistered and khaki color.

Remove all but 1 tablespoon of the oil from the wok. Reheat the wok
over high heat.

Add the ginger and garlic; stir-fry for 15 seconds. Add the pork,
preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke
and break up the clumps of pork so that it looks crumbled. Add the
green onion, sugar, white pepper and soy sauce; toss together to
blend.

Return the reserved green beans, chicken stock and sesame oil; toss
vigorously over high heat until all liquids are reduced and absorbed,
about 2 to 3 minutes. Serve hot or at room temperature.

Serves 4 to 6.

MMMMM

IMPOSSIBLE TUNA PIE TSPN00B

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 oz Tuna — drained
1 c Sharp Am. Cheese — shredded
3 oz Cream cheese — cut up
1/4 c Green onions — sliced
2 oz Pimiento — chopped;drained
2 c Milk
1 c Bisquick
4 Eggs
3/4 ts Salt
1 d Nutmeg

Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix
tuna, cheeses, onions and pimiento in plate. Beat
trmaining ingred. 15 sec. in blender on high or 1
minute with hand beater. Pour into plate. Bake until
knife inserted between center and edge comes out
clean, 35-40 minutes. Cool 5 minutes. Serve with
sliced tomatoes. Serves 6-8. VARIATIONS: Seafood pie:
Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp,
thawed, drained, for the tuna. HIGH ALTITUDE: Bake
45-50 minutes.
~–

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TOMATILLO AND CORN SOUP – CAFE’ ZELO IN CORVA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Unsalted butter
1 md Onion
5 Tomatillos, husked,
Quartered
1 tb Minced garlic
3 10-oz. packages fresh corn
Kernels, thawed
4 c Chicken stock or canned
Low-salt broth
1 c Peas, frozen, thawed
6 Sprigs fresh cilantro
1 cn (4-oz.) diced green chilies
1/4 c (packed) thawed frozen
Chopped spinach
1 tb Sugar
—–—–
Tortilla chips
Sour cream
Chipped fresh cilantro

Melt butter in heavy large pot over medium-high heat.
Add onion, tomatillos and garlic and saute’ 5 minutes.
Mix in 4 cups corn, 3 cups stock, peas, and cilantro
sprigs. Puree mixture in blender in batches. Return
puree to pot and bring to simmer. Add chilies,
spinach, sugar, remaining corn and remaining 1 cup
stock to soup. Simmer 15 minutes. Season to taste with
salt. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.)

Ladle soup into bowls. Sprinkle with tortilla chips;
top with sour cream and chopped cilantro.

– – – – – – – – – – – – – – – – – –

MONTESSORI MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour, whole wheat
2 ts Baking powder
1/2 ts Salt
1 c Prunes, pitted — chopped
1 Egg — beaten
1/4 c Oil
1/2 c Molasses
1 1/2 c Milk

Preheat oven to 400 F. Combine whole wheat flour,
baking powder, salt and prunes in a bowl. Stir
together egg, oil, molasses, and milk in another bowl.
Combine the mixtures, mixing just until blended.
Spoon into a greased 12-cup muffin tin. Bake for 20
to 25 minutes, until a toothpick tests clean.

—*Dying for
Chocolate*
Diane Mott Davidson

– – – – – – – – – – – – – – – – – –

Title: DOUBLE CHOCOLATE ZUCCHINI CAKE
Categories: Cakes
Yield: 12 servings

1 1/2 c Sugar
1 c Margarine or butter
1 ts Vanilla extract
2 Large eggs
2 1/2 c A/p flour
1/2 c Sour cream
1/4 c Unsweetened cocoa
1 ts Baking soda
1/2 ts Salt
2 c Zucchini,shredded
1 c Chocolate chips
-semi-sweet
1 c Walnuts,chopped

Preheat oven to 350 F.Grease and flour 9"x13″ pan. In large bowl, with
mixer at low speed, beat sugar, margarine or butter, vanilla, and eggs
until blended. Increase speed to high, beat until light and fluffy, about 5
mins. Reduce speed to low; add flour, sour cream, cocoa, baking soda and
salt; beat until blended, constantly scraping bowl. Increase speed to
medium;beat 1 minute, occasionally scraping bowl. With spatula,fold in
zucchini, chocolate pieces and nuts. Batter will be thick. Spread batter
evenly in pan. Bake 40-45 minutes until toothpick inserted in center of
cake comes out clean. Cool cake in pan on wire rack. To serve, sprinkle
with confectioners sugar.

—–

BOXWALLAH’S CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rhubarb, trimmed weight
1 lb Onions
1/2 lb Raisins
1/2 lb Sultanas
1/2 oz Coriander seeds
2 ts Curry powder
6 oz Granulated sugar
3/4 pt Raspberry vinegar
-OR- red wine vinegar

Cut the trimmed rhubarb into short lenghths and chop
the onions quite finely. Put both ingredients into a
large pan and pour on the vinegar. Then lightly bruise
the whole coriander seeds. Add the seeds direct to
the pan if you want to include them in the chutney. I
love their spicy bite but some people complain that
the seeds stick between their teeth, so you may prefer
to tie them in a piece of buttermuslin and remove
before potting. Bring the contents of the pan slowly
to boiling point, cover and simmer gently for 20
minutes or so to start softening the onion.

Add the dried fruits, sugar, curry powder and 1 1/2
teaspoon salt. Stir to mix well. Then continue
simmering – this time without a lid – for 1 1/2 hours
or so until the rhubarb has pulped down completely,
the flavour is mellow, and the colour is rich and the
consistency is thick. Stir the chutney occasionally as
it cooks to prevent sticking, particularly towards the
end. Pot in warm sterilised jars and allow to mature
for at least one month before eating. The longer you
can resist eating this chutney the better it seems to
taste.

Source: Philippa Davenport in “Country Living”
(British), June 1988. Typed for you by Karen Mintzias

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