Title: FRESH SALSA
Categories: Low-fat, Low-cal, Tex-mex, Sauces
Yield: 1 servings

1 c Tomatoes, plum; diced
-seeded
2 tb Cilantro, fresh; chopped
1 tb Onions, red; minced
1 tb Juice, lime; fresh
Jalapeno chile; seeded
-minced
1/8 ts To 1/4 tsp salt;

——————–PER 1/4 CUP SERVING——————–
10 x *cals
*gm protein
3 x *gm carbo
106 x *mg sodium

combine all ingredients in small bowl. Makes about 1
cup. Total Prep Time: 10 minutes.

—–

Spaghini Stick to your ribs soup

Recipe By :
Serving Size : 13 Preparation Time :0:00
Categories : Hamburger Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground round
5 cups water
4 cups chopped green cabbage
3 1/2 cups tomato juice
1 tablespoon dried oregano
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 1/2 teaspoons pepper
1/4 teaspoon thyme
3 cans kidney beans — 15 oz
3 cans whole tomato — 14.5 oz
2 cans no-salt-added beef broth
8 ounces angel hair pasta

Cook the ground round in a large Durch oven over medium heat until browned; dra
in. Add water and the next 10 ingredients (water through broth) and bring to a
boil. Reduce heat and simmer uncovered 2 hours stirring occaisonally. Breal pas
ta in half; stir into soup and cook 5 more minutes or until pasta is done.

– – – – – – – – – – – – – – – – – –

2 portabello mushrooms
1 c (before cooking) orzo
approx 4 ox. sundried tomatoes
4 cloves minced garlic (or to taste)
1 T capers (or to taste–this recipe is pretty loose it is all to taste,
really)
1/2 t each of thyme, marjoram, and oregano
1 c white wine
salt and crushed red pepper to taste

You can make this in under 30 minutes if you do it all at once. So put the
water on to boil for the orzo, and put the sundried tomatoes in a bowl with
about a cup of water to reconstitute (rinse them off first as you will use the
soaking water later). Wash the portabellos and cut off the stems. Put caps in
a dish and sprinkle with the three herbs, then pour the cup of wine over them
to marinate. Coarsely chop the mushroom stems, mince the garlic. In a
nonstick pan, sautee the garlic and mushroom stems in a little tomato water or
wine. Drain tomatoes, reserving the liquid, and chop coarsely (it’s okay if
they are not fully softened at this point) and sautee. The water should be
boiling now so put the orzo on to cook. Scoot the tomato/garlic/chopped
mushroom mixture to the edges of the pan and place mushroom caps in the middle.
Pour the tomato water over the, cover, and simmer until the mushrooms are
finished, about 12 minutes (same time as it takes the orzo to cook–hey!).
Remove the mushroom caps to a plate (to two plates I mean) and pour the
leftover marinating wine into the pan, and add capers. Cook and stir until
reduced. Drain orzo and toss with the mixture, and serve with the mushroom
caps. Yum! (I was bad and garnished this with toasted pine nuts and it was
great, but I am eating nutless leftovers now and it is still really good).

Title: Shortcut Chicken Gravy
Categories: Sauces
Yield: 16 Servings

3 tb Margarine or butter
3 tb All-purpose flour
1 Can condensed Chicken Broth
1/2 c Milk

In 2-quart saucepan over medium heat, melt margarine;
add flour. Cook 1 minute, stirring constantly.
Gradually stir in broth and milk. Cook until gravy
boils and thickens, stirring constantly. Makes about 2
cups gravy.

SHORTCUT BEEF GRAVY: Prepare Shortcut Chicken Gravy as
directed, except substitute 1 can (10 1/2 oz) condensed
Beef Broth for the chicken broth.

MMMMM

NECTARINE-ORANGE MARMALADE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Jam/Jelly
Preserves Fruit
Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Of nectarines
3 Medium-size oranges
4 1/2 c Of sugar (2 1/4 pounds)

Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash
the oranges. Remove the peel from 1 1/2 of the oranges and discard
it. Put the nectarines and the peeled and unpeeled oranges through a
meat grinder. There should be about 4 1/2 cups. Place the fruit in a
preserving kettle, add 4 1/2 cups of sugar and bring slowly to a
boil. Boil rapidly, uncovered, for about 30 minutes, stirring
frequently. Skim off foam with a metal spoon. Ladle into hot,
sterilized jars and seal immediately.

To seal: Fill to within 1/2-inch head room, being sure to first wipe
the rim and threads of the jars with a hot damp cloth to remove all
particles of food, seeds or spices. While contents are hot, cover
with a 1/8-inch layer of paraffin. When paraffin has set, add
another layer of melted paraffin, tilting and rotating the jar to
seal completely.

Jams and Jellies – 1975 Charrin’ off the Ol’ Point..from the O
🙂

~– EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-20-93 (13:53) Number:
64919 From: FRAN MCGEE Refer#: NONE To: SUZZE
TIERNAN Recvd: NO Subj: crockpot *CR* Conf: (149)
COOKING

1/2 cup sugar
1/2 cup confectioners sugar
1/4 cup flour
1 can (8 oz) almond paste
2 egg whites, slightly beaten
pignoli nuts (pine nuts)
Sift sugar, flour, salt, and set aside. In a medium bowl, break up paste
with wooden spoon. Add egg whites and beat until fairly smooth. Stir in
flour mixture. Drop slightly rounded teaspoonfuls 2 inches apart on 2
lightly greased cookie sheets. Lightly press nuts into cookie. Bake at
300F for 20-25 minutes or golden. Remove to rack to cool.

Title: MANDARIN CHICKEN
Categories: Poultry, Oriental
Yield: 2 servings

2 ea Whole chicken breasts, boned
3 tb Butter
1 1/2 c Sliced mushrooms
2 ts All-purpose flour
2/3 c Water
1/4 c Frozen orange juice concentr
2 pk Instant chicken broth and se
1 cn 11-oz Mandarin orange sectio
1/2 c Thinly sliced green onions
1 x Cooked rice

In large skillet, brown chicken in butter and set
aside. In same skillet, cook mushrooms over high heat
until liquid evaporates, about 1-2 minutes. Remove
from heat. Sprinkle mushrooms with flour and stir fry
quickly to combine. Gradually stir in water. Add
orange juice and dry seasoning mix. Heat to boiling,
stirring constantly. Reduce heat, add chicken and
simmer about 3 minutes. Add orange sections and
sprinkle with green onions. Serve over bed of rice.
Creme de Colorado Cookbook (1987), From the collection
of Jim Vorheis

—–

Title: Tasty Vegetable Stew
Categories: Meats, Heirloom
Yield: 4 Servings

4 To 6 slices salt pork OR
Bacon ends
1 Medium onion, chopped
1/4 ts Pepper
4 c Chopped cabbage
1 c Chopped carrot
1 c Chopped turnip
1/2 c Chopped parsnip (optional)
2 Large potatoes, cubed
1/4 c Water

Render pork slices in a heavy saucepan. Cut slices in
sereral pieces and return to the pan with the onion
and pepper. Stir and cook slowly for 5 minutes. Add
cabbage, carrots, turnips and parsnip. Cook for 1/2
hour stirring occasionally with a wooden spoon. Stir
in potatoes and water. Cover closely and let steam for
about 1 hour. Serve with freshly baked rolls. Makes
4 generous servings. Source: Heritage Collection ch.

—–

Title: Fondant (Cream Filling for Eggs)
Categories: Fillings, Easter
Yield: 1 servings

2 c Sugar
1 1/2 c Water
2 T Light corn syrup
-OR
1/8 t Cream of tartar

(From the “Better Homes and Gardens New Cook Book.”)

Butter the sides of a heavy 1-1/2 quart saucepan. In it, combine
sugar, the water and corn syrup or cream of tartar. Cook and stir over
medium-high heat till sugar dissolves and mixture comes to boiling.
Cover and cook over for 30-35 seconds. Uncover. Cook over medium-low
heat until it reaches 240’F., about 35 minutes, without stirring
(mixture should boil gently over entire surface).

Immediately pour mixture onto a platter. Do not scrape pan. Cool for
45-50 minutes or until candy feels only slightly warm to the touch.
Do not stir candy.

Using a spatula or wooden spoon, scrape candy from edge of platter
toward the center, then beat vigorously about 10 minutes or till
fondant is white and firm. Knead fondant with fingers about 5 minutes
or until smooth and free of lumps. Form into a ball. Let ripen for 24
hours at room temperature. (Ripening is necessary for smooth and
creamy fondant.)

Makes about 3/4 pound.

MMMMM

Title: Green Lentil Salad
Categories: Salads, Lentils
Yield: 8 servings

1 lb Imported French green
-lentils or brown lentils
1 md Onion, halved and stuck
-with 2 cloves
1 Garlic clove, peeled
1 Bay leaf
1/4 c Red wine vinegar
2 T Extra-virgin olive oil
Salt
Freshly ground black pepper

From “Bistro Cooking,” by Patricia Wells (Workman).

Rinse lentils and discard any pebbles. Place lentils, onion, garlic
and bay leaf in a medium saucepan and cover with cold water by 1".
Cover and bring to a boil over medium heat. Reduce heat to low and
simmer, covered, until lentils are tender, 25-35 minutes. Add liquid
as needed; liquid should be absorbed when lentils are done.

Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt
together in a small bowl. Pour over warm lentils and toss. Before
serving, season with pepper and additional salt, if necessary. Serve
warm.

Makes 6-8 servings.

MMMMM