Title: Whole Berry Cranberry Sauce
Categories: Condiment, Ceideburg 2
Yield: 1 servings

12 oz Fresh or frozen cranberries
1 c Sugar
1 1/4 c Water
Juice and grated rind of 1
-orange

Wash cranberries and pat dry. In a 2-quart saucepan combine sugar,
water, orange rind and juice. Cook, stirring over medium heat, until
sugar dissolves. Add cranberries to sugar syrup, bring to a boil,
and cook until cranberry skins start to break or pop, about 1 minute.

Remove cranberries from the heat and pour into a 3-cup bowl or
storage jars with lids, to cool. Sauce can be stored, covered, in
the refrigerator for up to 10 days, or placed in airtight jars in the
freezer for up to 3 months. (Leave 1/2-inch space between sauce and
jar lid.)

Posted by Stephen Ceideberg; December 13 1991.

MMMMM

CHICKEN AND CHILI SOUP

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Margarine — * see note
1 md Onion — finely chopped
1 lg Garlic clove — minced
1 lg Celery stalk — diced
4 1/2 c Chicken stock — defatted
3/4 c Skinless boneless chicken br
1 cn Green chiles — ** see note
1 1/2 c Cauliflower flowerets — chopp
1 c Kidney beans, canned — draine
2 tb Cornstarch
1 c Cheddar cheese, lowfat — grat
1/4 c Cold water

Recipe by: Skinny Soups In a medium sized saucepan
melt margarine over medium heat. Add onion, gar Add
remaining broth, cooked chicken, chilies, cauliflower,
and kidney beans Meanwhile, in a small bowl or cup,
combine cornstarch and water. Add mixtu In 2 or 3
batches, add cheese to soup, stirring well after each
batch. Sti Keeps in refrigerator 1-2 days.

– – – – – – – – – – – – – – – – – –

CHUTNEY CHEESE SPREAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Shredded sharp cheddar
-cheese (6-8 oz)
8 oz Cream cheese, softened
2 1/2 tb Dry sherry
1/2 ts Curry powder
1/4 ts Salt
1/3 c Finely chopped chutney
1 tb Snipped chives
Crackers
Fresh fruit

Combine first five ingredients and blend well. Stir
in chutney. Turn into serving dish. Top with chives
if for appetizer and serve with crackers. If served as
adessert, serve with fresh fruit to dip into mixture.

Origin: A Taste of Oregon Shared by: Sharon Stevens

– – – – – – – – – – – – – – – – – –

Title: Refried Beans
Categories: Vegan, Mcdougall, Mexican
Yield: 1 servings

2 c Pinto beans, dried
1 Onion, chopped
3 Cloves garlic, crushed
2 t Ground cumin
1/4 t Ground coriander
1 T Liquid aminos or soy or
-tamari sauce
2 t SaltLess Brand Mexican
-Seasoning (contains chili
-peppers,
-dehydrated garlic and
-onion, paprika, cumin,
-oregano, celery seed,
-green bell pepper, cayenne
-and bay)

Cover pintos with water. Soak overnight, or bring to boil, remove from
heat, and let rest 1 hour.

Cook pintos, covered, about 2 hours on low heat, until soft. Drain off
water (save for soup stock or gravy)and mash with a potato masher.

Heat small amount of pinto water in large saucepan. Add onions and garlic
and cook over low heat, about 10 minutes. Add mashed beans and seasonings.
Mix well and cook over low heat, about 20 minutes. Serve on chapatis,
tortillas, or pita bread, or with brown rice.

This is from Mary McDougall’s Health-Supporting Cookbook Volume One, with a
few modifications from me (the liquid aminos and Mexican seasoning).

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: CLAM CHOWDER, NEW EN-GLAND STYLE
Categories: Soups
Yield: 6 servings

24 Clams
3 c Water
1/2 lb Pork, diced
3 tb Butter
1 Onion, sliced
3 Potatoes, diced
1 3/4 c Half half
1 tb Soy sauce
2 Cloves garlic, crushed
1 ts Basil
1 ts Parsley
1 ts Thyme

Combine clams, their liquid and water; bring to a boil. Drain clams,
reserving liquid. Remove clams from shells; chop meat; set aside. In
butter, fry pork with onions, until onions are clear. Add potatoes and
liquid from clams; simmer 20 minutes. Stir in half half, seasonings, and
clams. Heat through. Serve hot.

—–

Title: Curry Barbeque Sauce #3
Categories: Bbq sauces
Yield: 1 servings

1/4 c Butter or margarine
2 ea Cloves mashed garlic
1/4 c Minced onion
1 tb Curry powder
3 tb Milk
1/4 c Chopped raw apple
1/2 c Beef stock
-Salt to taste

Melt butter and saute garlic and onions until light golden.
Stir in curry powder. Add milk and apples. Simmer 10
minutes, stirring often. Add stock and simmer 1/2 hour. Add
more stock if sauce gets to thick. Brush on kebabs
—–

Title: Seasoning Sauce for Barbequed Ribs
Categories: Barbeque, Rubs, Marinades
Yield: 1 servings

—————————-DRY SEASONING (RUB)—————————-
3 tb Salt
3 tb Sugar
1 1/4 tb Black pepper
1 1/2 ts Paprika
1 1/2 ts Dry lemon powder
(Unsweetened Kool-Aid)

——————————-BASTING SAUCE——————————-
1/2 ts Salt
1 ts Dry mustard
1 ea Clove garlic, crushed
1/2 ea Small bay leaf
1/2 ts Chili powder
1/2 ts Paprika
3/4 ts Hot pepper sauce
1/2 c Worcestershire sauce
1/4 c Cider vinegar
2 c Beef stock or canned beef
Bouillion
1/4 c Vegetable oil

Dry Seasoning (Rub): : Mix together all dry seasoning
ingredients and sprinkle ribs on both sides with mixture.

Basting Sauce: : Combine all ingredients. Grill ribs
slowly, basting often with sauce. (This sauce will keep
several days in refrigerator and can be frozen.) : If
ribs are cut into serving pieces, the sauce will baste eight
pounds of ribs.

Source: Best Barbecue Recipes, by Mildred Fischer
—–

BREAD PUDDING WITH RUM SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stale bread — 3/4″ cubes
6 Eggs
6 c Milk
3 c Sugar
3 tb Vanilla extract
1 1/2 c Raisins — soak in water,
Drain
4 1/2 tb Butter — melted
1 t Cinnamon
1/2 ts Nutmeg
1 c Pecans — chopped
RUM SAUCE—–
1 lb Butter
1/4 c Milk
10 tb Cornstarch
4 c Sugar
4 Egg yolks — beaten
1/2 c Rum

Whip milk, butter and eggs until smooth and creamy.
Whip in sugar then cÿnnamon, nutmeg and vanilla.
Toss together bread, pecans and raisins. Greúse two
shallow ñ3×9″ pans. Put bread mixture in. Pour milk
mixture over. Let stand forô5 minutes. Press down
the bread and bake 45 minutes at 350 or until fiÿm.
ÿum Sauce- Melt butter. Stir in sugar; softly boil 7
or 8minutes (shouldûe golden ÿn color). Remove
from heat. Whip in rum. Dilute cornstarch in 1/4 cup
miÿk. Return to heat and whip in until thickened.
Remove from heat, let coÿl a bit, then slowly whip
in beaten egg yolks. Serve on a dessert plate ÿith a
dollop of whipped cream as garnish.

~ – – – – – – – – – – – – – – – – –
Recipe By : “Sarasota’s Chef du Jour”

– – – – – – – – – – – – – – – – – –

HIGH-PROTIEN BLUEBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine
1/3 c Brown sugar, packed
1 Egg
1 1/2 c Whole wheat flour
1/3 c Wheat germ
1/4 c Dry milk
1 1/2 ts Baking powder
1 c Milk
1 c Fresh/frozen blueberries
1/4 c Brown sugar, packed
1/3 c Whole wheat flour
1/2 ts Cinnamon
1/4 c Butter or margarine

Cream together butter and sugar. Beat in the egg.

In another bowl, combine whole wheat flour, wheat
germ, dry milk and baking powder mixing well.

Add dry ingredients alternately with milk to the
butter mixture. Stir until combined, but do not
overbeat. Fold in blueberries.

Fill greased muffin pans. Sprinkle Crumb Topping over
each muffin.

Bake at 400 degrees for 20 minutes. Let muffins cool
a few minutes before removing from pan.

CRUMB TOPPING: Combine 1/4 cup packed, brown sugar
with 1/3 cup whole wheat flour and 1/2 teaspoon
cinnamon. Cut in 1/4 cup butter or margarine.

TIPS: Butter, especially sweet butter, gives the
muffins a special taste. If sweet butter is used, add
1/2 teaspoon salt to dry ingredients.

NUTRITION NOTE: The wheat germ “complements” the
flour and almost doubles the protien value. The dry
milk “supplements” the flour and increases the protien
value by 50%

– – – – – – – – – – – – – – – – – –

Title: Carrot-Oatmeal Cookies
Categories: Cookies
Yield: 48 servings

1/2 c All purpose flour 1/2 c Whole wheat flour
1/4 c Nonfat dry milk powder 1 ts Baking powder
1/4 ts Baking soda 1/2 ts Salt
1/4 ts Ground nutmeg 1/4 ts Ground cinnamon
1/4 c Solid shortening 1/3 c Brown sugar
1/2 c Molasses 1 ea Egg
1 c Shredded carrots 1 ts Vanilla
1 3/4 c Quick cook rolled oats

Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg,
and cinnamon. Cream together the shortening, sugar, and molasses; add the
egg, then the dry ingredients. Stir until well blended. Add the carrots,
vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased
cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until
lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5.

—–