Frozen Strawberry Whip

Recipe By : Phyllis Breen/ Cheltenham PA
Serving Size : 4 Preparation Time :0:00
Categories : Low Calorie Low Fat
Sweet Endings- Fruit Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint fresh strawberries
or unsugared frozen
3/4 cup sugar
1 lemon — juice only

Put all ingredients into a Mixmaster. Beat for 15 to 20 minutes until mixture
thickens. Place in parfait glasses or sherbert dishes and freeze.

Before serving, decorate each with a strawberry.

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Title: Pasta and Kidney Bean Soup
Categories: Vegetables, Low-fat, Pasta, Soups
Yield: 4 servings

1/2 c Chopped red onion
1 cn Whole tomatoes, undrained; 1
4 c Chicken broth
1 c Rosamarina (orzo) pasta; unc
1 tb Fresh oregano; chopped or
1/2 ts Dried oregano
1/8 ts Crushed red pepper
1 Garlic clove; crushed
1 cn Red kidney beans; rinsed/dra
– 15 to 16 oz.
2 tb Parmesan cheese
Fresh parsley; chopped

Recipe by: Betty Crocker Low Fat Cooking
Spray 3-quart nonstick saucepan with nonstick
cooking spray. Cook onion in saucepan over medium heat
about 10 minutes, stirring frequently, until onion is
tender. Stir in and break up tomatoes. Stir in broth,
rosamarina, oregano, red pepper and garlic. Heat to
boiling; reduce heat.
Cover and simmer about 20 minutes, stirring
occasionally, until rosamarina is tender. Stir in
beans. Simmer uncovered about 10 minutes or until
beans are hot. Sprinkle with cheese and parsley.
Makes 4 servings. Per serving: 275 calories, 4 grams
fat.

—–

Title: KATHIE JENKINS WILD RICE SOUP
Categories: Soups
Yield: 12 servings

1/4 c Butter
4 Celery stalks, chopped
2 Carrots peeled and diced
1 sm Onion, diced
1 sm Red onion, diced
1/2 c Green onions, sliced
1/3 c Slivered almonds
1 tb Dill weed
2 ts Black pepper
2 ts Garlic salt
2 Bay leaves
1/2 ts Turmeric
4 qt Chicken stock
1 1/2 c Wild rice, well washed
1/2 c White rice, well washed
1/2 ts Salt
4 Egg yolks
4 c Cooked chicken diced
3 c Mushrooms, sliced

Melt butter in skillet over medium heat, add celery, carrots, all
onions and almonds and saute until slightly tender, stirring
occasionally, about 5 minutes. Add dill weed, pepper, garlic salt,
bay leaves and turmeric.
In separate large pot, bring chicken stock, wild rice, white
rice and salt to boil. Reduce heat, add celery mixture, cover and
simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup
into yolks, then whisk back into soup. Add chicken and mushrooms,
discard bay leaves, Heat gently, Do not boil. Serve immediately.
Each serving contains about 282 calories; 1,444 mg sodium; 111 mg
cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein;
.84 grams fiber.

(To order Wild Rice write: Ray Leinbach, Box 202, Blackduck, MN,
56630)

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Graham Crackers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
2 c Brown sugar
1 c Granulated sugar
2 c White flour
4 c Graham flour
1 t Soda
2 ts Baking powder
1/2 ts Salt
1 c Sweet or sour milk
1 t Vanilla

Servings: 6 dozen

DIRECTIONS: Cream shortening and sugar together until
fluffy. Add vanilla.

Sift flour. Measure, and add salt, soda and baking
powder to flour. Sift again.

Add sifted dry ingredients alternately with milk to
shortening mixture. Mix thoroughly after each
addition. Chill dough in refrigerator overnight.

In the morning, turn out on floured board and roll as
thin as possible. Cut in squares or any shape desired.
Place 1″ apart on a greased cookie sheet. Bake at
350-F until crisp and a golden brown.

Mrs. Henry E. Yoder, Grantsville, Md.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and
directions.

From: Sallie Austin

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BRUNSWICK STEW I

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Stewing hen
(or two 3 lb broilers)
2 lg Onions, sliced
2 c Okra, cut (optional)
4 c Fresh OR
2 (l lb cans tomatoes)
2 c Lima beans, frozen
3 md Potatoes, diced
4 c Corn cut from cob OR
2 (cans of corn, 1 lb each)
3 ts Salt
1 t Pepper
1 tb Sugar

Cut chicken in pieces and simmer in 3 quarts of water
for a THIN stew, or 2 quarts of water for a THICK
stew, until meat can easily be removed from the bones,
about 2 1/4 hours. Remove chicken and let cool.

Add the vegetables to the broth and simmer uncovered
until the beans and potatoes are tender. Stir
occasionally to prevent scorching. Add the chicken
deboned and diced, or in sections. Add the seasonings.

NOTE: If canned vegetables are used, include their
juices and reduce water to 2 quarts for a thin stew,
and 1 quart for a thick stew.

ALSO NOTE: Brunswick Stew is one of those delectable
things that benefit from long, slow cooking. It is a
rule in some homes never to eat Brunswick Stew the
same day it is made, because its flavor improves if it
is left to stand overnight and is reheated the next
day.

Recipe from Chowning’s Tavern in Old Town
Williamsburg, Va. Taken from The Williamsburg
Cookbook Typed by Dale Gail Shipp, Columbia Md.

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Chocolate Almond Caramels

Recipe By : Jewish Food List
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups heavy cream
3 tblsp freshly ground coffee (not instant)
3 oz unsweetened chocolate — chopped
1 1/2 cups sugar
3/4 cup light corn syrup
1/4 cup unsalted butter
2 tsp vanlila extract
1/4 tsp salt
1 3/4 cups whole almonds — toasted and
coarsely chopped
vegetable oil

Line a 9-inch square baking pan with aluminum foil, covering the bottom and sid
es. Generously butter the foil. In a heavy 3-quarts saucepan over medium-high h
eat, combine 1 cup of the cream and the coffee. Bring to a boil, then remove fr
om the heat . Cover and let steep for 30 minutes. Return the pan to medium-high
heat and bring the cream-coffee mixture to a boil again. Strain through a very
fine-mesh sieve into a measuring cup. Add enough cream to measure 1 cup. Retur
n to the saucepan and add the chocolate, sugar, corn syrup and butter. Stir ove
r medium heat until the chocolate and butter melt and the sugar dissolves. Clip
a candy thermometer onto the side of the pan and boil, gently stirring occasio
nally, until the thermometer
registers 242 F, about 10 minutes. Remove the pan from the heat and stir in the
vanila, salt and almonds. Four the mixture into the prepared pan. Let cool unt
il firm enough to cut, about 2 hours. Coat a chopping board with vegetable oil.
Turn out the cooled caramel onto the board and peel off the foil. Oil a large
knife and cut the caramel into pieces about 1 inch square, reoffing the knife o
ccasionally to prevent sticking. Wrap each square in a piece of clear cellophan
e or waxed paper, twisting the ends. Store in an airtight container at room tem
perature for up to 1 month. (Makes 6 dozen; serves 36)

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CREAM OF WHEAT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CHRISTINE ERICKSON (MMVH58
2 1/2 ts Yeast
1 1/3 c Cream of wheat*
2 2/3 c Bread flour
2 tb Gluten, optional
2 1/2 ts Salt
2 2/3 tb Sugar
1 1/2 Egg
5 tb Butter
1 1/3 c Water

*uncooked

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FRESH MINT CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Finely chopped fresh mint
Leaves
1/3 c Chopped onion
3 tb Lemon juice
3/4 ts Salt
1 tb Sugar
1/4 ts Cayenne pepper

Combine the mint leaves, onion and lemon juice in the
container of an electric blender. If a blender is not
available, chop fine with a sharp knife. Add
seasonings and blend fifteen seconds or mix well with
a spoon. Chill and serve.

Source: An Herb and Spice Cookbook by Craig
Claiborne. Shared on alt.creative-cook and
alt.creative-cooking by Judi M. Phelps.

Internet: jphelps@shell.portal.com or
juphelps@delphi.com

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Title: Super French Toast
Categories: Diabetic, Breakfast, Breads/bm
Yield: 8 slices

2 Eggs; 1/4 c Ground pecans;
1/4 c Orange juice; 3 tb Margarine;
1/4 ts Salt; 8 sl Whole wheat bread;
1/2 c Cornflakes; crushed -=OR=-
1/4 c Wheat germ; 8 sl French bread;

Beat the eggs, orange juice, and salt in a flat bowl with a fork or
whisk until blended. Mix the cornflakes, wheat germ, and nuts in a
pie pan or cake pan.
Heat the margarine in a large skillet. Dip bread slices into egg
mixture and then into cornflake mixture, coating both sides. Place
in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
batches may be needed).
Cook until brown on both sides, turning slices carefully with wide
spatula. Keep finished toast warm if cooking more batches.

Yield: 8 slices

Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat
exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
by Dar Rains

MMMMM

Bialys

Recipe By : Barbara Pollack
Serving Size : 12 Preparation Time :3:00
Categories : Breads Jewish
Pareve

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——–Yeast Preparation———-
1/2 cup water — warmed
1 teaspoon sugar
1 teaspoon yeast
——–Dough——-
1 1/2 cups whole-grain wheat flour — unsifted
1 1/2 cups bread flour — unsifted
2 teaspoons salt
1 teaspoon sugar
1 cup water — or more
———-Topping———-
1/4 cup dried onions — soak and drain
1 teaspoon vegetable oil
1/2 teaspoon poppy seeds
pinch salt
egg yolk — optional

Get the yeast started in warm water and sugar.

Place remaining dry ingredients in a bread machine or food processor. Add
the yeast mixture and then add enough of the water to start the dough.
Keep mixing and adding water until you have the incorporateded as much of
the water as possible while keeping the dough workable. You probably won’t
be able to use all the water.

Let the dough rise twice, covered. One rising will do in a pinch but
three generally results in too soft a dough which seems to take an
inordinate amount of flour to reach a workable stage.

Shape into flat patties and allow to rise, covered, while preparing the
topping. Spread the topping over the centers and then indent the centers,
leaving about an inch all around unindented. (You could indent and then
top but I think it’s more work that way–and sometimes the topping falss
off after baking.) Let them continue to rise–but flatten the centers a
bit if they rise so much that the topping could slide. Optional: brush
with egg wash (egg yolk beaten with a small amount of water) before
baking.

Bake at 4500F for 12-15 minutes. I use a perforated baking sheet but you
could use a baking stone or even a cookie sheet prepared with corn meal or
flour.

Option: my family loves these so much that I save time by making “bialy
bread” which resembles foccaccia. Since it doesn’t require as much
handling it can take the full amount of water . Bake in a greased pan with
sides.. Baking times depend on pan shape and size.

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NOTES : This recipe calls for 150% of the amount of water usually used for
this amount of flour. As such, it produces a very slack dough that
requires a great deal of kneading to make it workable. I wouldn’t try it
without a machine to do the kneading.