Title: Hawaiian Turkey Salad
Categories: Salads, Main dish, Poultry
Yield: 6 servings

3 c Cooked brown rice
2 c Cooked turkey
— (coarsely chopped)
8 oz Pineapple chunks in juice
— drain; reserve juice
8 oz Sliced water chestnuts
— drained
1 md Apple; unpeeled
— cored and chopped
1/3 c Chopped macadamia nuts
1/2 ts Salt
1/2 c Plain yogurt
Lettuce leaves
1/4 c Shredded coconut; toasted

Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on
lettuce leaves and garnish with coconut.

Each serving provides:
* 291 calories
* 17.4 g. protein
* 9.9 g. fat
* 33.6 g. carbohydrate
* 239 mg. sodium
* 35 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: Beef Short Ribs Pacific Style
Categories: Crockpot
Yield: 4 servings

3 lb Beef ribs*; (3 to 4)
(cut into 3-inch lengths
1 Onion; chopped
1 tb Butter
2/3 c Catsup
3 tb Soy sauce
2 tb Cider vinegar
2 tb Brown sugar

Place short ribs on a broiler pan. Broil until well-browned to
remove excess fat. Transfer to crockery pot . Saute onion in butter
until limp and golden. Pour in catsup; soy sauce, vinegar and brown
sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8
hours. Makes 4 servings. Extra Special Crockery Pot Recipes

MMMMM

Title: GREEN LEAF LETTUCE SALAD
Categories: Salads, Turkish, Appetizers, Vegetables
Yield: 6 servings

1 ea Head green leaf lettuce
5 ea Finely chopped green onions
Salt
Oil lemon dressing

Wash dry lettuce. Shred it finely. In a salad
bowl, combine with the green onions a little salt.
Sprinkle with the dressing toss well.

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Title: Lemon Squares
Categories: Cookies, Desserts
Yield: 24 servings

1 c Butter (2 sticks)
1/2 c Powdered sugar
4 tb Flour
6 tb REAL lemon juice
2 c Flour
4 Eggs
2 c Sugar

Cream 1 c. butter, 2c. flour and 1/2 c. powdered sugar together and
press into a 13"x9″ pan to form crust. Bake at 350* for 15-20
minutes. FILLING- Mix together all other ingredience to make filling.
Use real lemon juice. Pour over shell. Bake again at 350* for 20-25
minutes. Cool completely, sprinkle with powdered sugar. Cut into
small squares.

MMMMM

Arizona Desert Chili

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:15
Categories : Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons vegetable oil
3 garlic cloves — chopped
2 onions — chopped
1 green bell peppers — chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
3 tablespoons chili powder
10 tomatoes — peeled and chopped
2 jalapeno peppers — optional
1 can beer

* Have beef chopped, not ground.

1. Heat oil in a large heavy skillet. Add garlic, onions
and green pepper. Saute until soft, about 5-7 minutes.
2. Add beef and lightly brown on all surfaces. Drain off
some of the fat if a lot has accumulated. Lean beef trimmed
of all fat should not have an excess amount, however.
3. Add remaining ingredients and simmer for 1 hour or
slightly longer. Put a cover on skillet during cooking time,
and slightly tilt it so steam can escape. Check often and
stir to prevent sticking. Skim off fat as it rises. Best if
allowed to sit, tightly covered, for an hour after cooking is
complete.

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Serving Ideas : Serve with cornbread or cheese biscuits.

NOTES : This chili can be mild or very hot depending upon the
use of jalapeno peppers. Some chili lovers say you should
never put beans in chili so this recipe omits them. This
recipe is from a truck driver named Sparky that we met in
Arizona, a firm believer in no-bean chili.

Apricot Burritos

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8oz pkg dried apricots — cut in pieces
1 cup water
1/4 cup granulated sugar
1/4 cup brown sugar — packed
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
20 6 inch tortillas

Bring first 6 ingredients to a boil. Simmer uncovered 10 minutes or until fruit
is tender and mixture thickened. Place 1 tablespoon of mixture on one edge of
tortilla. Roll up. Fry in hot oil until golden brown, turning once. Drain.
Serve hot or cold.

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Per serving: 150 Calories; 3g Fat (15% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 169mg Sodium

PORTUGAL: PIRI-PIRI SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Olive oil
8 Chilli peppers with
Tops removed
1 Bay leaf
1 Small piece lemon rind

Pour the oil into a small, screw-top jar and add the
chilli peppers, bay leaf and lemon rind. Screw on the
top and shake. Leave to stand in a warm place for at
least 24 hours before use. It will keep at room
temperature indefinitely.

Ready made piri-piri can be bought by the portuguese,
who use it a good deal as a spicy condiment on pasta,
fish or meat and also to flavour stews.

From “THE WORLD’S BEST FOOD FOR HEALTH AND LONG LIFE”
by Michael Bateman, Caroline Conran Oliver Gillie.
Published in 1981 by Houghton Mifflin Company.

Shared by Robert Rostrup

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last night I made the best cookies with a minimal amount of fat. No
added fat, just whatever naturally occurs in oatmeal. So here it
goes….

Applesauce Oatmeal Drops
1/4 c brown sugar 1 tsp baking powder
1/4 c white sugar 1/2 tsp salt
3/4 c natural unsweetened applesauce 1 c rolled oats
1 c sifted all purpose flour 1/2 c seedless raisins

Mix sugars and add applesauce. Sift together dry ingrediants and stir
in. Add oats and raisins. Drop by spoonfuls onto lightly greased
cookie sheet. Bake at 375 degrees about 10 minutes.

Note: I left out the raisins because I don’t care for them. Also, I
added 1/2 tsp of cinnamon. The next time I make these I may cut back
on the sugar because they are rather sweet. These cookies were nice
and fluffy (for a fat-less cookie) and remind me of muffins. These
are so quick and easy to make, I just love them! I hope everyone
enjoys them.

MENDOSA LASAGNA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Cheese
Casseroles Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Italian sausage – hot
1 medium Onion — chopped
1 medium Green pepper — chopped
28 ounces Can tomatoes — diced
1 tablespoon Chili powder
2 teaspoons Worcestershire sauce
2 cups Ricotta cheese – smooth
2 cups Cheddar cheese — shredded
2 tablespoons Pickled jalapenos — chopped
6 Tortillas

Remove casings from sausage and crumble meat. In large skillet, brown
sausages with onion and green pepper 5 minutes. Drain fats. Stir in
tomatoes, chili powder and Worcestershire sauce. Simmer 5 minutes. In bowl,=
combine ricotta, 1 1/2 cups Cheddar cheese and jalapeno peppers. In
13x9x2-inch (33x23x5cm) baking dish, spread a thin layer of tomato sauce.
Top with 2 tortillas, a layer of sauce and half the cheese mixture. Repeat
layers. Top with 2 tortillas, remaining sauce and 1/2 cup Cheddar cheese.
Bake at 350F (180C) for 30 minutes or until bubbling. Let stand 5 minutes
before serving.

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CAJUN 3-PEPPER BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Flour, bread
3/4 Polenta — uncooked
1/2 pt Pepper — cayenne
1 pt Pepper — black ground
1 pt Parsley flakes [dry]
3 pt Garlic — crushed
2 pk Yeast
4 pt Salt, preferably sea
1/2 Pepper — diced sweet red
4 pt Tabasco or hot pepper sau
2 1/2 Water

Proof yeast in 4 T of the water. Mix all the dry
ingredients in a bowl, then add the liquids. Turn the
dough onto a floured surface and knead it for 10-12
minutes.The dough should have a coarse look, but will
be cohesive, stretchy, tacky but not sticky, and
resilient. Allow the dough to rise for about 1-1/2
hours (until double in size).
>>>>NEXT>>>> Punch it down, and
allow it to rise again for 1-1 1/2 hours. Punch it
down again. Cut the dough into two (2) pieces and form
into rounds or french loaves. Allow to proof for 1
hour, then bake like french breads in a 400 deg oven
with steam or spray for 30-40 minutes. Cool before
cutting.

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