Brandy Snaps

Recipe By : The Women’s Institute
Serving Size : 30 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces golden syrup
3 1/2 ounces caster sugar
4 ounces butter
3 1/2 ounces flour — sifted
1 teaspoon ground ginger
grated rind of 1 lemon
1 teaspoon lemon juice or brandy

Put the syrup, sugar and butter into a heavy saucepan and warm,
stirring,
until the sugar has dissolved and the butter melted. Remove from the
heat
and tip in the flour, ginger and lemon rind. add the lemon juice or
brandy
and mix well.
Drop teaspoonful of the mixture 3 inches apart, on greased baking
sheets.
Bake in a pre-heated moderate oven (325F) for 10 minutes or until golden
brown.
Remove from the oven and roll around the graesed handle of a wooden
spoon
whilst hot. do not allow them to cool as the snaps will become hard and
impossible to roll.

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Title: Low-Fat Macaroni And Cheese
Categories: Corky, Cheese/eggs, Low-fat, Good
Yield: 4 servings

One box of your favorite
Packaged macaroni and cheese
(with dry cheese)
One can, 14 1/2 oz, stewed
Tomatoes
Or
One can, 10 3/4 oz,
Campbell’s Healthy Request
Cream of mushroom soup
And 1/2 cup skim milk.

Cook macaroni as directed on package. Drain and
return to pot. Add dry cheese and stewed tomatoes or
soup skim milk (do not use any margarine or butter).
Stir to combine. Pour into one quart baking dish and
sprinkle with dry bread crumbs. Bake 30 min. at 350
degrees or until bubbling around edges.

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Skillet Hamburger Pie

Recipe By : “Jessica A. Walton”
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Pounds Ground Beef
1/2 Cup Celery — coarsely chopped
1/2 Cup Chopped Onion
1 Teaspoon Worcestershire Sauce
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
16 Oz. Can Cut Green Beans — drained
10 3/4 Oz. Can Beef Gravy
6 Servings Instant Mashed Potato Granules
1/2 Cup Sour Cream — (dairy)
1 Tablespoon Chives — snipped
Paprika
1/3 Cup American Cheese — shredded

In skillet cook beef, celery, and onion till meat is browned and
vegetables crisp-tender. (Electric skillet 350 degrees). Stir in
Worcestershire, 1/4 teaspoon salt, pepper, beans, gravy, and 1/2 cup
water. Reduce heat (220 degrees) and simmer to blend flavors. Whip
potatoes and 2 cups boiling water; add sour cream, chives, and
remaining salt. Spoon in mounds over meat. Top with paprika and
cheese. Cover; heat till cheese melts. Serves 6.

This recipe was taken from a REALLY old cookbook by Better Homes and
Gardens “Easy Skillet Meals”. I use a little more pepper (prefer
white pepper) and some garlic salt and a little minced garlic if I
have it on hand. Enjoy!

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NOTES : Use fresh or frozen vegetables rather than canned. Use packet of Knorr
g
ravy. Try a variety of cheeses.

Turkey Chili

Recipe By : CD
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
2 large onions — chopped
2 tablespoons garlic — chopped
2 1/2 pounds turkey — ground
1/4 cup masa harina —
28 ounces whole plum tomatoes — drained and chopped
4 cups chicken stock
6 tablespoons pasilla chili powder
1 tablespoon cumin — ground
1 teaspoon oregano
1 teaspoon cinnamon
1 teaspoon black pepper — freshly ground
1 tablespoon salt
2 tablespoons cider vinegar
2 chipotle chilies in abode sauce — chopped
40 ounces beans

Heat the oil in a dutch oven and saute the onions until golden. Add the
garlic and saute for another 2 – 3 minutes. Add the turkey and saute until
the meat loses its color, stirring to break the meat apart. Sprinkle the
masa harian onto the meat and stir to incorporate, cooking for an additional
2 minutes.
Add the remaining ingredients (except beans), the reserved tomato juice and 2
cups of chicken stock. Bring to a boil over high heat, reduce the heat to low
and simmer, covered, for 1 1/2 hours, stirring occasionally, adding the
remaining chicken stock if necessary. Add the beans and continue cooking for
10 to 15 minutes to heat thoroughly. Serve with corn bread, tortillas, diced
onions, grated cheese, sour cream, chopped fresh coriander, or anything else
you like with your chili.

NOTE: Try and get the ingredients listed. If you use regular chili powder
be careful about what it has in it. Most purchased chili powders are a mixture
of chili powder, cumin, salt, and other spices. Again, I strongly suggest
using the ingredients listed as the taste is well worth the effort. This
chili has a nice “earthy” taste with a hint of smokiness imparted by the
chipotle chilies in adobe sauce.

Beef or pork can be substituted for the turkey.

– – – – – – – – – – – – – – – – – –

Per serving: 5857 Calories; 122g Fat (19% calories from fat); 464g Protein;
739g Carbohydrate; 610mg Cholesterol; 11355mg Sodium

Mexican Lentil Soup

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Beans/Legumes
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups nonfat chicken broth
3 cups water
2 cups lentils
4 bay leaves
1/4 cup garlic cloves — chopped
1 1/2 cups celery — chopped
1 1/2 cups carrots — chopped
1 1/2 cups salsa — green chili
1 large white onion — chopped
1 cup ham — chopped
2 tablespoons basil — fresh chopped
1/2 teaspoon black pepper — freshly ground
1/4 cup yellow cornmeal

Bring three cups broth and three cups water to a boil in a large pot. Add lenti
ls, bay leaves, and garlic. Reduce heat, cover, and simmer for 20 minutes. Add
remaining ingredients except corn meal and the reserve broth. Bring to a boil,
reduce heat and simmer covered for 30 minutes. Stir in corn meal and cook an ad
ditional 15 minutes or until vegetables are tender but not overcooked. Remove f
rom heat and allow to cool.

Puree the mixture in batches. Heat reserve stock and stir in puree. Serve in wa
rmed soup bowls and garnish with a dollop of sour cream (Sour King) and sprigs
of cilantro.

The soup will thicken as it cools because of the corn meal. When reheated it re
turns to its original consistency. Additional broth or water ca be added to ach
ieve desired thickness.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 268 Calories; 4g Fat (13% calories from
fat); 22g Protein; 41g Carbohydrate; 10mg Cholesterol; 856mg Sodium

NOTES : This recipe doubles well, and any extra soup can be frozen. The recipe
called for 2 cups of ham, I have reduced that to one cup. Also, Sour King and
cilantro can be added as the garnish.

_____

Title: Spicy Baby Back Ribs
Categories: Chinese, Pork, Ceideburg 2
Yield: 5 servings

1/4 c Chinese fermented black
-beans, rinsed
2 tb Chopped garlic
2 tb Chopped fresh ginger
1 tb Red pepper flakes
1/4 c Minced scallions
1 tb Sesame oil
1/4 c Brown sugar
1/4 c Rice wine vinegar
1 tb Tabasco sauce
2 tb Worcestershire sauce
3 tb Asian fish sauce
1/4 c Tomato paste
1 c Soy sauce
1 Orange, chopped (with skin)
4 Sides (or racks) baby back
-pork ribs (substitute
-beef, if desired.)

This recipe is a favorite of old Charles Franz, whose father Mark is
the chef at Stars.

Combine all seasoning ingredients and pour over ribs. Marinate
overnight in the refrigerator .

Grill ribs over medium heat, using either mesquite or charcoal
briquettes, basting constantly with the marinade for about 1 hour.
The trick is to have just the right heat: too much and the ribs bum,
too little and they do not cook.

Slice and serve with lots of beer++for the parents, that is!

Serves 5.

PER SERVING: 955 calories, 104 g protein, 11 g carbohydrate, 51 g
fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.

From the San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

Title: HOT SPICY BEAN CURD
Categories: Vegetarian, Beans, Oriental
Yield: 2 servings

2 tb Oil
2 ea Green onions, chopped
1 ts Garlic, chopped
1 ea Green chilies, chopped
1 tb Salted black beans
1 lb Bean curd, cubed
1 tb Soy sauce
1 ts Brown sugar
1/2 c Stock
1 ts Cornstarch dissolved in 1
— tb water

Heat oil in a wok fry the onion, garlic chili for
30 seconds. Add salted beans bean curd, fry gently
till bean curd turns golden. Add the rest of the
ingredients cook until the sauce thickens. Serve
hot over noodles or fried rice.

Jack Santa Maria, “Chinese Vegetarian Cookery”

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Sugar Cookies

Recipe By : Vicki O’Day Hewlett-Packard Laboratories, Palo Alto CA
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c butter — softened
1 1/8 c salad oil
1 1/8 c powdered sugar — sifted if it is lump
1 c sugar
2 eggs
1 1/8 tsp vanilla
3 1/4 c flour
1 1/8 tsp baking soda
2/3 tbsp cream of tartar
1/2 tsp salt
extra sugar (for dipping)

1. Cream the butter and sugars, then add oil and mix well.

2. Add the eggs and vanilla and mix well.

3. Sift the flour, baking soda, cream of tartar and salt together, then add
to above and mix well.

4. Refrigerate overnight, or until dough is firm. If you want to speed
this up, put the dough in the freezer, but keep an eye on it.

5. Preheat oven to 175 C .

6. Drop dough in 3ml amounts on an ungreased cookie sheet. Dip a glass in
dough and wipe excess off. Then dip the glass in sugar and flatten a
cookie. Repeat the dip-in-sugar flatten-cookie sequence until all are done.
The cookies won’t spread in baking, so you can easily judge how far apart to
put them (you want room to cook, but not to grow). If you find that the
dough is getting too soft to flatten easily, put it in the refrigerator
between batches.

7. Bake for about 5-6 minutes, until the edges are JUST beginning to turn
golden brown. Take off the cookie sheet and put on waxed paper or foil to
cool.

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Title: Black forest parfait
Categories: Diabetic, Desserts, Cheese/eggs
Yield: 6 servings

3 oz Neufchatel cream cheese;
2 c Skim milk; cold
3 oz Pkg. Jell-o sugar-free;
-instant chocolate pudding;
1 tb Cornstarch;
1/3 c Cherry juice;
1 cn Red sour pitted cherries;
-1 lb., water packed
6 pk Equal sweetener;

Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer,
until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or
until smooth.

Mix cornstarch in cherry juice until dissolved. Add to cherries and cook
until it boils for 1 minute. Remove from heat and stir in Equal.

Alternately spoon pudding and cherries into parfait dishes, ending with
pudding. Garnish with 2 cherries.

Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg,
carbohydrate 16g, sodium 304mg.

Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta Gentry,
Carolyn Williamson, M.S.

—–

Title: BEEF LO MEIN

Categories: Chinese
Yield: 4 servings

4 tb Peanut oil
1-1/2 lb Flank steak; or shrimp or chicken
2 Celery; shredded
2 Slices Ginger; minced
1 c Cabbage
1 Green onion; minced
2 tsp Cornstarch
1/2 lb Spaghetti; or Chinese/noodles
1/2 tsp Sugar
1 tb Soy sauce; light soy
1/2 tsp Salt; optional

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside. Slice
steak VERY THIN, across the grain, 2″ pieces. Mix together, steak, ginger,
scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to
smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not
overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two
minutes, add spaghetti, stir well and cook a few minutes, add meat
mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing
about stir fry cooking, just about anything goes. So, substitute, add
other veggies, you just can’t go wrong.. MARTY FEINS (BGNJ11A)