BEAN SOUP II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Small dry lima beans
1 Ham bone, OR>>>>
4 Ham hocks
Lemon pepper
Oleo
1 Bunch green onions, chopped
6 Stalks celery, chopped fine
Salt pepper to taste
Accent (MSG) as desired
Water, as needed

Wash and pick through lima beans. Cook in pressure
cooker until done. Saute onions and celery in oleo
until wilted. Place beans, vegs. and ham in large
soup kettle with plenty of water. Add salt and
pepper. Shake on lemon pepper seasoning and dash or
two of Accent. Simmer several hours until thick,
stirring occasionally. Very good crock-pot recipe.
Serve with Mexican corn bread. Freezes well.

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BASIC BISCUIT CRUST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Crust

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached or whole wheat
-pastry flour
1/2 ts Salt
2 ts Baking powder
1/2 ts Baking soda
1 tb Safflower or soy margarine
3/4 c Soy milk
2 ts Honey or maple syrup

Sift flour, salt if desired, baking powder, and
baking soda into a large bowl. Using a pastry blender
or fork, cut the margarine into the flour mixture
until it resembles coarse meal. In a measruing cup,
combine soy milk and honey or syrup. Add the liquid
mixture to the flour mixture, stirring with a fork to
form a stiff dough. Add more buttermilk if dough is
too dry.
Knead lightly in bowl, about 3 to 5 minutes, until
the dough is no longer sticky. Thenturn out onto
lightly floured surface.Rollout into desired shape.
Makes enough crust to cover a 9- by 12-inch baking pan.

Per serving: 128 cal; 4 g prot; 3 g fat; 21 g carb; 0
chol; 211 mg sod; 1 g fiber; vegan

Adapted from Vegetarian Times, Nov 93/MM by DEEANNE

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WHITE DROP COOKIE

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
3 c Sugar — creamed
4 ea Eggs
1 c Milk — sweet
5 1/4 c Flour
1 t Baking soda — dissolved in 1
-/4 c. sour milk
4 ts Baking powder
1 t Vanilla
1/4 ts Nutmeg

This makes 6 dozen cookies..

Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in
moderate 350 F. oven.

Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH

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Title: San Joaquin Glamour Salad
Categories: Salads, Fruits
Yield: 5 servings

1 md Solid head of cabbage
12 Stewed Calif. dried figs
— drained
2 Fresh carrots
2 tb Onion, grated
2 Sprigs parsley
1 ts Celery seed
1 #1 can crushed pineapple,
— including syrup
3 tb Mayonnaise
2 tb Sugar
1 ts Salt
1 ts Freshly ground pepper
1/2 ts Dry mustard
3 tb Vinegar
1/2 c Heavy cream; whipped

Wash the cabbage, remove blemished leaves. Cut stem at bottom to make
even base. Cut out center of cabbage. Scoop out all possible cabbage,
but retain a good shell that will not leak. Remove stems from figs. Then
put scooped-out cabbage, figs, carrots, onion, and parsley through food
grinder, using the coarse blade. Add all the remaining ingredients
EXCEPT the cream. Stir together lightly. Whip the cream and fold into
the salad. Spoon into cabbage shell, heaping high. Garnish with more
stewed figs and small lettuce leaves. Adjust seasoning to your own taste
if you wish. Serves 5 or 6.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: Steak Fajitas
Categories: Mexican, Beef
Yield: 4 servings

2 tb Butter
1 sm Onion (or 3-4 green onions
-W/tops)
1/2 tb Green chilies, chopped
1 tb Green peppercorns
1/2 c White wine
3/4 c Half half
Sirloin, sliced thinly
-(freshly grilled or
-Leftover)
Flour tortillas, lg. size
-(warm in microwave to
-Soften)

—————————SAUCE—————————
Dash of coriander
Dash of salt

Contributed to the echo by: Debra Heng STEAK FAJITAS
Saute onion and chilies until softened. Add green
peppercorns and wine; reduce until most of wine is
evaporated to a syrup consistency. Add cream and
continue to simmer until sauce is thick enough to coat
a spoon. Don’t let it get pasty, though; watch
carefully. Lower heat, salt to taste. Add more butter
if necessary. Toss in cilantro or parsley. Add beef
and stir just to coat if freshly grilled; if leftover,
heat just ’til warm.

Spoon into tortillas. Add fresh chopped tomato or
salsa, guacamole, sour cream, shredded lettuce and
cheddar. Fold up like a burrito and enjoy!

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Title: Turkey-Barley Soup
Categories: Diabetic, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

6 c Turkey or chicken broth; 1 Bay leaf;
1 c Turkey; diced cooked 1 ts Dry thyme;
1 c Pearl barley; 1/4 ts Dried marjoram;
1 Onion; chopped 1/4 ts Ground black pepper;
2 Celery; stalks, chopped 2 tb Chop.fresh parsley
(2ts.dry)
3 Carrots; sliced

Combine all the ingredients in soup pot or slow cooker. Cook over
low heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.

1/6 recipe – 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium, 18 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov. 93

Long-grain rice has slightly less carbohydrates and calories per cup
than barley if you wish to substitute.

MMMMM

Joe Cooper’s Chili

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Beef — ground or cubed
1/4 cup Olive oil
1 quart Water
2 Bay leaves
8 Dry chilie pods *OR*
6 tablespoons Chili powder
3 teaspoons Salt
10 Garlic cloves — chopped
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Cayenne
1/2 teaspoon Ground black pepper — fresh
1 tablespoon Sugar
3 tablespoons Paprika
1/4 teaspoon Cocoa (optional)
3 tablespoons Flour
6 tablespoons Cornmeal

In a six-quart pot, sear meat in hot olive oil, stirring constantly over high
heat until grey, but not brown. Add water and mix well. Add bay leaves now, but
remove and discard after 15 minutes of cooking. Simmer covered 1 1/2 to 2
hours, stirring occasionally. Add remaining ingredients, except for flour and
cornmeal.
Cocoa should be added now. Simmer, stirring frequently, for 30 minutes. Skim
off any excess fat.
Adjust seasonings and add flour and cornmeal blended with a little cold water
to make a paste. Cook, stirring constantly to prevent sticking, until chili is
the desired comsistency.

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Title: CHOCOLATE-WINE BALLS
Categories: Desserts, Red wine
Yield: 42 servings

6 oz Semisweet chocolate chips
2 1/2 c Finely crushed vanilla wafer
1/3 c Sweet red wine
1/4 c Honey
2 c Ground walnuts
Granulated sugar

Heat chocolate chips and honey in 3-quart saucepan over low heat,
stirring constantly, until chocolate is melted. Remove from heat.
Stir in vanilla wafers, walnuts and wine. Shape into 1-inch balls;
roll in sugar.
Store Chocolate-Wine Balls in tightly covered cookie jar or metal
can. Let stand several days to blend flavors. Flavor improves with
age up to 4 weeks.

MMMMM

Title: OYSTER COCTAIL SAUCE
Categories: Sauces, Appetizers, Shellfish
Yield: 1 servings

1 c Catsup
3 tb Horseradish
1/4 ts Tabasco sauce
1 tb Lemon juice

Combine ingreds. and use sauce to make oyster or
shrimp coctails, or use with raw oysters on half shell.

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Fruit Jelly

Recipe By : Good Food for Babies and Toddlers
Serving Size : 5 Preparation Time :0:10
Categories : Baby Food Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup water
2 teaspoons gelatin
1 1/2 cups apple juice

Dissolve gelatin in hot water. Add apple juice and refrigerate until set.

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NOTES : any sort of juice can be substituted for the apple juice