Title: Beef Shiu My
Categories: Dim sum, Snacks, Chinese
Yield: 35 Snacks

FILLING
Small piece dried
-tangerine peel
8 oz Minced beef
Salt and pepper
1 ts Sugar
4 ts Bicarbonate of soda
2 oz Canned water
Chestnuts, finely diced
1 Spring onion, finely chopped
2 ts Finely grated fresh
Root ginger
2 ts Light soy sauce
1 ts Cornflour
2 tb Water
1 tb Oil
DOUGH
4 oz Strong plain flour
4 fl Boiling water
1 ts Lard
Parsley sprigs to garnish

Soak the tangerine peel in hot water until soft, then mince or finely
chop it. Mix the minced beef with salt to taste, the sugar and the
bicarbonate of soda. Set aside to marinate for 30 minutes. Add all
the in~redients to the beef, apart For the dough. sift the flour and
4 teaspoon salt into a mixing bowl. Pour in the boiling water and
stir vigorously then cover and allow to stand for 3 minutes Add the
lard and knead well to give a smooth dough. Roll the dough into a
thire long cylinder and cut it into 35-40 equal portions. Roll out a
portion of dough until quite thin. Put a generous teaspoonful of the
meat mixture in the middle and fold the dough around the filling
pleating it neatly. The filling should not be completely enclosed but
the dough should form a small `basket’ for the meat. Continue until
all the dough and filling is used. Flatten the top of the meat with a
knife, then garnish each with a tiny sprig of parsley and place the
shiu my in a greased steamer. Cook over boiling water for 15-20
minutes, then serve at once.

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Title: Butterscotch Squares
Categories: Cookies
Yield: 16 servings

3/4 c Sifted all-purpose flour
1 t Baking powder
1/4 t Salt
1/4 c Butter or margarine
1/4 c Evaporated milk
3/4 c Brown sugar
1 Egg, unbeaten
1/2 t Vanilla
1/4 c Walnuts, broken

1. Sift togethere onto a piece of papper…..flour, baking powder, and
salt.

2. Melt in a 2qt. saucepan…….. butter.

3. Remove from heat and stir in…….evaporated milk, brown sugar,
egg, and vanilla.

4. Add flour mixture all at once and mix until smooth.

5. Fold in…….nuts

6. Spread in greased 8 inch square pan. Bake in 350F for 30 minutes,
or until it pulls from pan. Cool in pan. Cut into 16 two inch squares.

From back of Pet Milk Evaporated Can many, many years ago.

Typed in by Bobbie Beers

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SCOTCH SHORTBREAD

Recipe By :
Serving Size : 35 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter
3/4 c C and H Powdered Sugar
— unsifted
1/2 ts Almond extract
2 1/2 c All-purpose flour
1/4 ts Salt

Beat butter until soft. Add sugar and almond extract
and beat until smooth. Add flour and salt, and mix
well. Press dough evenly in 11 x 7 x 2-inch pan.
Mark in 1-1/2 inch squares with a fork. Bake in
375-degree oven 25 minutes. Cut along markings while
hot. Cool in pan.

Reprinted with permission from:
Powdered Sugar Cookies from the C and H Sugar Kitchen
by Jean Porter
Electronic format by Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: BLACKBERRY CREAM NUT TART
Categories: Pies, Ceideburg
Yield: 6 servings

Stephen Ceideburg

———————————–CRUST———————————–
1/3 c All-purpose flour
1/2 ts Salt
1/2 c Butter-flavored shortening
3 tb Ice water

—————————-CREAM CHEESE FILLING—————————-
8 oz Cream cheese, softened
1/4 c Sweetened condensed milk
2 tb Sifted powdered sugar
1 tb Fresh lemon juice
1/4 c White chocolate chips
1/4 c Walnuts

——————————-FRUIT FILLING——————————-
16 oz Frozen blackberries, thawed
-and drained
1/2 c Granulated sugar
3 tb Cornstarch
2 tb Boysenberry syrup
1 ts Butter or margarine
1/2 ts Fresh lemon juice
1/8 ts Salt

———————————-TOPPING———————————-
1/2 c Finely ground walnuts

———————————-GARNISH———————————-
1 1/2 c Sifted powdered sugar
2 tb Butter-flavored shortening
1/2 ts Vanilla
1/2 ts Butter flavoring
3 To 4 tablespoons whipping
-cream

To make crust: Preheat oven to 425 degrees. Combine flour and salt in
medium bowl. Cut in shortening using pastry blender or 2 knives until
all flour is blended in to form pea sized chunks.
Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork
until dough will form a ball. Press between hands to form 5- to
6-inch “pancake.”
Flour rolling surface and rolling pin lightly. Roll dough into
circle. Trim 1 inch larger than upside-down 9-inch tart pan with
removable sizes. Loosen dough carefully. Fold into quarters. Flour
tart pan lightly. Unfold dough and press into tart pan. Trim edge
even with top of rim. Prick bottom and sides thoroughly with fork 50
times to prevent shrinkage. Cover edge with double layer of foil to
prevent over browning.
Bake 10 to 15 minutes or until lightly browned. Cool to room
temperature.
To make cream cheese filling: Combine cream cheese, condensed milk,
powdered sugar and lemon juice in small bowl. Beat at low speed of
electric mixer until creamy. Place white chocolate chips and nuts in
food processor work bowl. Process until finely chopped. Blend into
cheese mixture. Spread in bottom of cooled baked tart shell.
To make fruit filling: Combine blackberries, sugar, cornstarch and
boysenberry syrup in medium saucepan. Cook and stir on medium heat
until mixture is thickened and clear. Remove from heat. Stir in
butter, lemon juice and salt. Transfer to bowl. Cool to room
temperature. Spoon over cheese filling.
To make topping: Sprinkle nuts over fruit filling in lattice fashion.
To garnish: Combine powdered sugar, shortening, vanilla, butter
flavoring and 3 tablespoons cream in medium bowl. Beat until smooth,
adding more cream, if needed, for desired consistency. Spoon into
decorator bag fitted with desired tip. Form decorative border around
edge of tart.
Refrigerate 1 to 2 hours. Remove rim. Cut into servings. Refrigerate
leftovers.
Notes: Use 9-inch pie plate if tart pan is unavailable.
If tart is refrigerated longer than 2 hours, let stand at room
temperature for a few minutes before serving.
Makes 6 to 8 servings.

—–

KERRY CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Belly of pork
3/4 lb Smoked bacon
2 lb Potatoes
1/4 lb Mushrooms
1 t Rosemary
1 lb Onions
3/4 c Stock
Salt and pepper
2 oz Butter

(Irish pork belly has a fatty layer, vital for the flavor, and a meaty
layer. See if you can get your butcher to give you pork that has about
equal amounts of pork and fat. Plain lean pork will not taste as good.) Cut
meat into one-inch cubes. Peel and thinly slice potatoes. Peel or wipe
mushrooms, and slice if large. Grease a large ovenproof dish with some of
the butter, and place a layer of sliced potatoes in the bottom. Add half
the meat pieces, seasoned and sprinkled with rosemary. Layer with half the
vegetables, plus another layer of potatoes. Repeat, using all meat, veg
and potatoes. Pour stock over and dot potatoes with remaining butter.
Cover and cook in a moderate oven, 325F, for 2 1/4 hours. Uncover for the
last half hour of cooking to brown the potatoes.

– – – – – – – – – – – – – – – – – –

Title: ORIENTAL PLUM SAUCE MARINADE
Categories: Marinades, Oriental, Poultry, Chinese
Yield: 1 servings

2/3 c Plum sauce – OR Duck sauce
2 tb Dry Sherry
1 ts Oriental Sesame sauce
2 tb Peanut oil
– Asian or domestic cold
-pressed
2 Clove garlic
– minced or pressed
1/4 c Fresh Cilantro leaves
– chopped
1/2 ts Dried red chili pepper
– crushed
2 ts Hoisin sauce
1 tb Soy sauce – low sodium
1 tb Ginger root – grated

Combine the plum sauce, hoisin, sherry and soy sauce
in a nonreactive mixing
bowl. Whisk in the oils a little at a time. Add the
ginger, garlic, cilantro and chili pepper. Makes 2
cups. Recommended cuts:
Chicken Breasts (4 to 6 hours)
Chicken Wings (6 to 8 hours)
Spare Ribs (8 hours to overnight)

—–

EIGHT GREAT PEANUT BUTTER SANDWISHES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Vegetarian
Nuts Tofu

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–1ST SANDWICH—–
2 tb Peanut butter
2 tb Sesame tahini
1 tb Sunflower seeds
2 Figs — chopped
—–2ND SANDWICH—–
2 tb Peanut butter
1/4 c Celery — chopped
2 tb Yogurt
2 tb Peanuts — chopped
—–3RD SANDWICH—–
2 tb Penut butter
2 tb Cheddar cheese — grated
—–4TH SANDWICH—–
1/4 c Tahini
1/4 c Penut butter
1/4 c Raisins
2 tb Milk powder
—–5TH SANDWICH—–
2 tb Peanut butter
1/2 Banana — mashed
2 tb Non-fat milk powder
1/2 ts Vanilla
—–6TH SANDWICH—–
2 tb Peanut butter
1/4 c Alfalfa sprouts
1 tb Sesame seeds
8 To 10 slices cumumber
1 t Mayonnaise
—–7TH SANDWICH—–
2 tb Peanut butter
2 tb Raisins
1/4 c Apple — chopped
—–8TH SANDWICH—–
8 oz Tofu — mashed
1/4 c Peanut butter
1 Banana
1 t Lemon juice

These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her Meal Master

– – – – – – – – – – – – – – – – – –

Title: Stained Glass Candy
Categories: Candies
Yield: 6 servings

3 3/4 c White sugar
1 1/2 c Lily white syrup (or Karo,
-must be colorless)
1 c Water
Food coloring
Oil based flavorings such as
– Wiltons
Tin foil
Icing sugar, approximately
– 10 cups, can be reused
– over and over
Sharp pair of scisors
Candy thermometer
Lots of volunteers to help

Mix the white sugar, white syrup, and water in a medium sized pot.
Add the food coloring you want (green for spearmint, orange for
orange) Bring to a boil, and boil until candy thermometer reaches 300
F degrees. (Can take up to 20 minutes) Stir to mix all the
ingredients, but once it starts to boil, do not touch. Pot must be
big enough to allow for double, as it rises as it boils

While the candy mixture is boiling, shape a large piece of tin foil by
folding up the sides and ends. (I use the large foil about 3 feet
long) to create a large cookie sheet type shape. Put the icing sugar
on the foil to completely cover it, and bank up the sides with icing
sugar.

When the candy mixture has reached 300F, remove from heat. Let sit
about 10 seconds and stir to cool slightly (heavy emphasis on
SLIGHTLY) Then add about 1 to 1-1/2 tsp of the oil based flavorings
depending on how strong you want the flavor. Stir until mixed (may
boil a bit and DON’T stand over top of pot as flavor with escape in
the air and up your nose!! 8-} ) Once flavoring is combined, pour
mixture onto the icing sugar and use rubber spatula to scrape all
mixture out of pot. Put pot, spatula and candy thermometer into
sinkful of hot soapy water. If you allow it to harden you won’t be
saying nice things about me at all!! 8-} As candy is cooling, keep
checking by trying to pull up the edges. Once it gets to the
consistency that you can lift it a little, start cutting it FAST! I
cut off a chunk and then cut it up into bite-sized pieces. The
outside will cool first so you have to watch it. If it hardens to
quickly you will end up with a good size lollipop that you won’t be
able to cut. It will shatter like glass. Continue working your way
around until all is cut. Then I take all the candy and put it in a
strainer that is sitting over a bowl. Shake some of the excess icing
sugar off candy and allow to cool thoroughly. Pack in airtight
containers. I find Zip-Loc Freezer bags pretty good. This recipe
makes about 2 lbs candy. Once I have done all the flavors that I
want, then I set up all the bags and put about 10 of each flavor into
a smaller zip-loc and seal. They make great Christmas gifts for
family and all the various people you give to….mailman, garbage
man, paperboy, school teachers, your kids friends..etc. I figure if
the kids have to help me cut, they get some to give to their
friends.. Besides.. makes a good bribe to get them to help!!

Origin: ME! Sharon Stevens Shared by: ME! Sharon Stevens

THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421

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Hearty Italian Bean Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Pound ham — cooked, cut into 1/2
2 celery stalk — diced
2 carrot — medium, chopped
1 onion — medium,chopped
1 8 Ounce zucchini — diced
2 15 Oz. Can white beans
1 Tablespoon olive oil
1/2 Teaspoon basil
1/4 tsp pepper
1 16 oz. can tomato — stewed
1 14 oz. can chicken broth
1 c spinach — fresh, chopped
dash Parmesan cheese — grated

1. Remove 1 1/2 cup white kidney beans to medium bowl; mash beans until
smooth with a potato masher or fork.
2. In 5 qt. pot, heat olive oil, ham, celery, carrots, onion, zucchini,
basil, and pepper until veggies are tender and begin to brown, about 15
minutes.
3. Stir in stewed tomatoes, chicken broth, chopped spinach, mashed white
beans, and 2 cups water, use spoon to break up tomatoes; heat till
boiling. Reduce heat, cover, and simmer 15 minutes to blend flavors.
Stir in remaining beans; heat through.
4. Sprinkle with parmesan cheese and serve.

– – – – – – – – – – – – – – – – – –

Preheat oven to 350 degrees. Soften the cream cheese to room
temperature. Spread in the bottom of a glass pie pan. Pour chili on
top and sprinkle cheese on top of that and salsa over that. Bake in
oven for about 10 minutes, or until bubbly. Dip into this with fat
free tortilla chips! Enjoy.