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.

—–

Title: CHOCOLATE SILK PIE
Categories: Pies
Yield: 1 servings

1/2 c Butter
3/4 c Sugar
1 oz Bake’s unsweetened chocolate
1 ts Vanilla
2 Eggs
1 Pie shell (9 inch)
1/2 pt Whipping cream

Thoroughly cream butter and sugar. Blend in melted chocolate and vanilla.
Add eggs, one at a time, beating 5 minutes after each addition on medium
speed. Pour into cool pie shell, chill for 2 hours. Then top with whipped
cream.

—–

Title: STEAMED BROWNIE PUDDING WITH RASPBERRY SAUCE
Categories: Desserts, Sauces
Yield: 8 servings

———————————-PUDDING———————————-
6 oz Chocolate, semi-sweet
6 ea Eggs
1 c Sugar
1/2 ts Vanilla extract
1/4 c Flour
1 tb Flour
1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Pecans, chopped
1/4 ts Salt

———————————–SAUCE———————————–
2 c Raspberries
1/4 c Sugar
3 tb Raspberry liqueur
2 ts Lemon juice

Generously butter inside of 8-c steamed pudding mold or Bundt pan. Dust
with sugar, tapping out excess. Generously butter inside of lid. Chop
chocolate and melt in double boiler over hot, not simmering, water. Remove
from heat and cool until tepid.

Separate eggs. Beat yolks and sugar on high about 3 minutes, until mixture
is pale yellow and forms a thick ribbon when beaters are lifted. Beat in
cooled chocolate and vanilla. Mix flour, baking powder, and baking soda,
and beat into chocolate mixture just until mixed. Stir in pecans.

Beat egg whites with clean dry beaters in clean dry bowl at low speed until
foamy. Add salt, increase speed to high, and continue beating until they
begin to form stiff peaks. Stir 1/4 of whites into chocolate mixture to
lighten, then farefully fold in remaining whites. Pour batter into prepared
pan. Cover with lid or aluminum foil.

Place covered mold in large pot, and add enough boiling water to come
halfway up sides of mold. Cover pot tightly and bring to boil over high
heat. Reduce heat to low and steam pudding, keeping watter simmering at
all times and adding water as necessary, until toothpick inserted in center
comes out clean, about 1 hour and 45 minutes. Transfer pudding to wire cake
rack and cool 5 minutes.

Puree raspberries, sugar, liqueur, and lemon juice. Strain to remove seeds.
Slice pudding into wedges and serve warm with sauce.

From _Best-Ever Brownies_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

—–

VICKI’S NOGGIN-KNOCKIN’ EGGNOG

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dark rum
1/2 c Brandy
1/2 c Bourbon
6 lg Eggs, separated
1 c Sugar
3 c Milk, whole
1 1/2 c Heavy cream
Nutmeg, grated

Combine liquors. Beat yolks until pale and lemon-colored (I do it in a
food processor). Add sugar a little at a time, beating till sugar is
dissolved and mixture is thick. Slowly pour mixture in a fine stream into
the liquor, beating constantly. Beat in milk. (Food processor bowl won’t
hold it all.)

Beat cream until stiff. Beat egg whites until they are stiff; fold
carefully into whipped cream. Slowly fold in liquor until blended. Chill.
Top with grated nutmeg.

Vicki’s notes:

* The cream *will* rise to the top. Have to beat husband away with a
stick to guard it, whereupon I whisk the cream back in before I serve
seconds. I know, I’ll probably die of salmonella poisoning… but what a
way to go!

* Will need 1 pint of cream, 1 pint of Meyer’s dark rum, and 1/2 pint each
of Jim Beam bourbon and E J brandy.

– – – – – – – – – – – – – – – – – –