Date: Thu, 17 Mar 94 12:37:23 EST
From: TAUB@vaxvmsx.babson.edu

NONFAT TRAIL BARS
3 cups dry oatmeal 2 1/2 cups powdered nonfat milk
1 cup sugar (white or brown) 1/2 pkg. citrus-flavored Ko-Jel
(kosher dessert, non-gelatine)
3 Tbsp. water 3 Tbsp. honey

Mix oatmeal, sugar, and dry milk. Combine honey and water and bring
to boil; dissolve Ko-Jel in this. Combine both mixtures. Add water,
1 tsp. at a time if necessary to handle. Pack in square dish. When
solid, cut into desired blocks. Store in refrigerator.

Title: BARBECUED GARLIC
Categories: Garlic, Appetizers
Yield: 8 servings

8 ea Heads Garlic
4 tb Butter
1 x Springs of Fresh Rosemary *

* Fresh Oregano also may be used.
~———————————————————————
~– Place whole heads of garlic, prepared as for Roasted Garlic, on a
sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few
sprigs of fresh rosemary or oregano. If fresh herbs are unavailable,
substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the
foil over the garlic and seal the package well. Cook over hot coals
for about 45 minutes, turning the package occasionally with tongs.

MMMMM

Blueberry Marmalade

Recipe By : Adelyn Whiting
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Jams Jellies
Blueberries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium orange
1 medium lemon
3/4 cup water
1/8 teaspoon baking soda
4 cups fresh blueberries — crushed
5 cups sugar
1 package 6 ounce liquid fruit pectin

Peel orange and lemon: finely chop rind and place in a Dutch oven. Chop
orange and lemon pulp, set aside. Add 3/4 cup water and baking soda to rind;
bring to a boil. Reduce heat and simmer 10 minutes; stirring occcasionally.
Add chopped orange and lemon pulp, blueberries and suga; return to a boil.
Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add
pectin; return to a boil. Boil, stirring constantly, 1 minute; remove from
heat, and skim off foam with a metal spoon. Pour into hot strilized jars
filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal
lids and screw on bands. Process in boiling water bath 10 minutes. Yield 6
half pints

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Bacardi Rum Balls

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 dark rum
1 1/2 cups vanilla wafer crumb
1/4 cup honey
2 cups ground walnuts
confectioners sugar

Combine all ingredients except sugar. Shape into 1 inch balls. Roll in sugar.
Store in tightly covered container.

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Title: PRINCE PRIMAVERA SEAFOOD SALAD
Categories: Salads, Seafood
Yield: 8 servings

12 oz PRINCE ROTINI PRIMAVERA
12 oz Artichoke hearts (packed in
10 oz Jar roasted peppers
1/2 lb Large cooked shrimp – diced
1/2 lb Bay scallops, cooked
1 cn Anchovy fillets
10 oz Can ripe pitted olives
1 1/2 ea Cloves garlic, crushed
2/3 c Olive oil
1/4 c Wine vinegar
1/2 c PRINCE PARMESAN CHEESE
1/4 ts Basil leaves
1 x Salt and pepper to taste

Cook PRINCE ROTINI PRIMAVERA aldente, drain and cool.
Drain artichoke hearts and halve. Drain peppers and
juliene, drain olives. Add shrimp, scallops. peppers.
artichokes and olives to pasta. In blender put oil,
vinegar, anchovies, garlic, basil, salt and pepper to
taste. Add PRINCE PARMESAN CHEESE to mixture. Blend
and taste (should taste slightly tart). Add to pasta
mixture. Toss.

—–

Title: Ham Loaf
Categories: Casseroles, Pork, Main dish
Yield: 1 loaf

1 1/2 c Smoked ham; ground
1 1/2 c Lean fresh pork; ground
1 ts Dry mustard
1 sm Onion; chopped
1 md Can tomatoes; drained
2 Eggs; well-beaten
2 c Bread crumbs
HORSERADISH SAUCE:
1 Bottle horseradish; drained
1 1/2 c Mayonnaise
1/2 c Whipping cream
1/2 c Apple; grated
1/2 ts Salt
1/2 ts Dry mustard

Mix first 7 ingredients and put in rectangular pan
two inches deep. Mix 1/2 cup brown sugar and 2 tsp
prepared mustard. Spread over ham mixture. Bake 1-1/2
hours at 325 degrees.
Mix horseradish sauce ingredients, folding in
mayonnaise and whipped cream. Serve in bowl beside
platter of ham loaf. Mrs. Bruce Spears, Ottawa, KS –
from The Ottawa Herald Family Cookbook by Lois Smith.

Formatted for MM by Pegg Seevers 4/8/96

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Title: Zucchini Pesto Quiche
Categories: Ethnic, Cheese/eggs
Yield: 8 servings

1 9″ prebaked pastry shell
3 sm Zucchini (halved and cut
In 1/4″ slices
2 tb Pesto
2 c Swiss cheese, grated
1 1/4 c Jack cheese, grated
2 Cloves garlic, minced
1/2 ts White pepper
1/4 ts Cayenne pepper
1/4 c Red bell pepper, chopped
3 Eggs
1 c Half-and-half

Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain
off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses,
seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and
half-and-half until smooth. Pour over filling. Bake in preheated 375 oven
for 30 minutes or until done. If top begins to brown too fast, cover with
foil. Quiche is done when knife inserted in center comes out clean. Allow
to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be
reheated. Great with sour cream.)

—–

BARBECUED CHICKEN ON A BUN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Sandwiches
Bar-b-q

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Seasoned salt
1/8 t Coarsely ground black pepper
2 Whole boneless chicken
-breasts, halved
4 Buns, split and toasted
4 sl Swiss cheese (1 oz ea)
4 sl Baked ham, warmed (1 oz ea)
Lettuce leaves
—–PEACH-MINT SALSA—–
1 Fresh California peach,
-chopped (about 2/3 cup)
1/3 c Chopped green onions
1 Tomato, chopped
1 1/2 T Chopped fresh mint
1/4 t Chili powder
—–SAVORY GRILLED PEACHES—–
4 Fresh California peaches

Combine seasoned salt and pepper. Lossen one edge of chicken skin and rub
seasoning mixture underneath skin. Cook chicken skin-side down on covered
grill over medium, indirect heat about 30-25 minutes or until chicken is
tender and no longer pink. Remove and discard skin. Serve chicken on buns
topped with cheese, ham, and salsa. Garnish with lettuce. Serve with Savory
Grilled Peaches. Makes 4 hearty sandwiches.

CONVENTIONAL OVEN METHOD: Prepare as above. Roast skin-side up in 350’F.
oven for about 30 minutes or until chicken is tender and no longer pink.
Continue as directed.

TIP: Sandwiches are delicious served either hot or cold.

PEACH-MINT SALSA: In small bowl, combine all ingredients. Refrigerate
leftovers. Makes about 1 1/2 cups.

SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half. Cook on
covered grill over medium, indirect heat 4 minutes. Turn and cook an
additional 4 minutes or until heated through. Makes 4 servings.

Favorite recipe from CALIFORNIA TREE FRUIT AGREEMENT.

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Title: SQUASH-STUFFED CREPES WITH ORANGE GLAZE
Categories: Vegan
Yield: 9 servings

1 c Butternut squash; cubed,
-steamed 20minutes
1 c Acorn squash; cubed, steamed
-20 minutes
1 c Spaghetti squash; peeled,
-cubed, steamed 20 minutes
1/2 c Raisins; soaked in 1 1/2
-cups warm water for 20
-minuts, drained
1/2 c Maple syrup
1 tb Fresh parsley; chopped
3 tb Toasted sesame oil
1/4 c Orange juice
9 Crepes
3 tb Almonds; chopped

Combine the squashes, raisins, honey, and parsley in a medium-size
mixing bowl and toss well. In a small mixing bowl, combine the sesame
oil and orange juice, mixing well. Divide the squash mixture between
the crepes, roll up and drizzle the orangeglaze over them.
Sprinkle with the chopped almonds and serve.

Note: The spaghetti squash must be removed from the skin by gently
scooping it out with a spoon. It will separate into spaghettilike
strands.

From DEEANNE’s recipe files

MMMMM

—–

Senegal Stew with Millet

Recipe By : “Wholesome Harvest” by Carol Gelles
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 cups cabbage — coarsely chopped
1 cup onion — chopped
2 cloves garlic — minced
1/2 teaspoon cayenne
1/2 teaspoon curry powder
1/4 teaspoon dried thyme
14 1/2 ounces whole peeled tomatoes — undrained
1 cup vegetable broth — or water
2 tablespoons smooth peanut butter
2 cups sweet potato — cubed
1 1/2 cups rutabaga — cubed
1 cup carrot — in 1/2-inch pieces
1 cup chickpeas — cooked
2 cups millet — cooked

In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage,
onion, garlic, and cook ,stirring , until the cabbage is softened. Stir
in the cayenne, curry pwdr, and thyme; stir in tomatoes, braking them up
with spoon (can also squish them through your hands as you add them —
jtk). Add the broth and peanut butter, and stir until completely smooth.
Add potato, rutabaga, carrot, chickpeas. Bring to a boil, reduce heat,
simmer uncovered for 35 mins. Serve over the millet. Nutritional Value
Per Serving: —————————— calories = 349
protein = 11.2 g carbs = 50.4 g fiber =
8.8 g total fat = 13 g saturated fat = 2 g zero
cholesterol sodium = 407 mg

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Nutr. Assoc. : 0 0 0 0 0 0 0 1514 0 0 0 0 0 0 4142