Title: ONE SERVING BOSTON CLAM CHOWDER
Categories: Soups, Low-fat, Lunch
Yield: 1 servings

1/3 c Chopped onion
1/3 c Sliced celery
1/3 c Sliced leek
1 c Defatted chicken broth
1 sm Red potato, diced
1 c Low-fat milk
5 ea Drained, canned clams,
– chopped
1 c Shredded spinach
Freshly grated nutmeg
– (optional)
Salt pepper to taste

1. In medium saucepan, saute’ onion, celery and leek in small amount of
broth, about 5 minutes.
2. Add potato and remaining broth. Bring to boil and simmer covered, about
10 minutes or until potato is tender.
3. Stir in remaining ingredients. Heat without boiling.

—–

Title: Northwestern Apple Candy
Categories: Candies
Yield: 1 servings

4 To 5 unpeeled apples
2 tb Unflavored gelatin
1/2 c Cold water
2 c Sugar
1 tb Cornstarch
1/8 ts Salt
2/3 c Coarsely chopped walnuts
1 ts Grated lemon peel
1 tb Lemon juice
1/3 c Confectioners’ sugar (for
-rolling)

Wash apples; without peeling or coring, cut in small pieces. Cook
until very tender in just enough water to avoid scorching. Put
through a food mill or sieve and measure 2 cups pulp into a 2 quart
heavy saucepan. Cook until thick, stirring often.

Soften gelatin in cold water. Mix sugar, cornstarch and salt; add to
apple pulp. Cook again over low heat, stirring constantly, until
mixture is very thick. Add gelatin; stir until gelatin is dissolved
and mixture is again thick. Remove from heat.

Stir in walnuts, lemon peel, and juice. Turn into an 8″ square
shallow glas dish that has been rinsed with cold wate. Let stand 24
hours.

Cut rectangles (about 60). Roll in confectioners sugar, and place on
rack until outside is dry. Store in covered container. Makes about
1 pound 12 ounces.

Note: You can use 2 cups sweetened canned applesauce to make this
confection, but reduce the amount of sugar from 2 to 1-1/3 cups.

From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett

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Title: Clam Chowder
Categories: Soups/stews, Fish/sea, Appetizers, Londontowne
Yield: 4 servings

1 qt Steamed softshell clams 1/4 lb Butter
1 ea Onion 2 c Milk
3 ea Medium potatoes, diced 1 x Salt/pepper to taste
2 tb Chopped parsley

Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parsley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.
Mrs. William McG. Harlow

—–

Title: Onion Soup with Eggs
Categories: Italian, Soups, Eggs
Yield: 4 Servings

1/4 c Olive oil
4 Fresh tomatoes, chopped
4 c Water
Parmesan cheese
Dry Italian Bread
2 lg Sweet onions, sliced thin
8 lg Eggs
Salt/pepper

Saute onions until light golden brown and soft in texture. Add
tomatoes, salt and pepper. Simmer about 5-10 minutes, stir
occasionally, add water and simmer another 5 minutes. Break eggs,
slide into onion mixture and let poach. Place Italian bread in soup
bowl, serve with two eggs. Ladle soup over all.

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Title: FAJITA MARINADE *** (PKGK86B)
Categories: Marinades, Tex-mex, Mixes
Yield: 1 servings

——————–LIQUID INGREDIENTS——————–
1 c Fresh orange juice
1/2 c Vegetable oil
1/4 c Red wine-vinegar
1/4 c Fresh lime juice
1 t Seasoning mix (recipe to fol
1 Minced garlic clove

————————-SEASONING————————-
6 T Salt
1 1/2 t Ground pepper
1 1/3 t Chili powder
3/4 t Garlic powder
3/4 t Cumin

Mix and store in jar. Use as needed. This was in Bon
Appetit magazine March; 1986: Marinade 2 lb. skirt
steak in refrigerator over night. Probably other beef
cut can also be used. The marinade is very good. FROM:
EUGENE MITOFSKY (PKGK86B)

—–

Title: Cinco de Mayo Casserole
Categories: Casseroles, Mexican
Yield: 8 servings

1 c Mahatma Extra Long Grain
-Rice
2 c Chicken broth
1 lb Mild pork sausage or chorizo
2 md Onions, chopped
3 Garlic cloves
1/2 c Celery, chopped
2 cn Veg-All Mixed Vegetables,
-drained (15 oz)
1 cn Tomato paste (6 oz)
1 c Chicken broth
1 1/2 t Cumin
1 t Chili powder
1 c Water
1 sm Head of cabbage, coarsely
-chopped
2 tb Margarine
1/2 c Shredded Monterey Jack
1/2 c Shredded Cheddar

Preheat oven to 350’F.

Prepare rice according to package directions using 2 cups chicken
broth as the liquid. While rice is cooking, brown sausage in a large
skillet. Add onions, garlic and celery. Continue to cook until
vegetables are tender. Add Veg-All, tomato paste, 1 cup chicken
broth, cumin, chili powder and cooked rice.

In a separate skillet, bring one cup of water to a boil. Add coarsely
chopped cabbage and stir until wilted, about 1 minute.

Melt margarine in the bottom of a 9×11″ baking dish. Place 1/2 of the
cabbage in bottom of baking dish. Top with 1/2 of rice/vegetable
mixture. Repeat for second layer. Top with cheeses. Bake uncovered at
35’F. for 15-20 minutes.

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VEGAN: EASY CHANNA (CHICK PEA CURRY)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tb Canola oil
2 ts INDIAN curry powder
3 tb Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped
—–OPTIONAL—–
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed

Although this is not absolutely authentic, it’s quick
(unlike most Indian dishes), and easily made for a
delicious approximation of the real thing. Adding the
optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry
powder-ketchup-chick peas version isn’t too bad,
either.

Fry the onions in oil at medium-high heat until golden
and translucent, 2-3 minutes. Add garlic, fry for a
minute. Add cinnamon, cloves and cardamom, fry for a
minute (until the kitchen begins to smell really
good!). Now add the curry powder to the oni ons, fry
for a minute or two. As the mixture begins to stick,
add the ketchup to make it more pliable. Keep on
frying for about 5 minutes, stirring fairly
constantly. Once this “base masala” is ready (one hint
is if the oil starts separating from the mixture),
just add the chickpeas, including the water they are
in. Stir to mix, heat until it boils, then cover and
lower the heat to medium-low. Cook for 15 minutes,
take off heat and stir in coriander leaves. Serve
hot, with heated pita, tortillas, Indian bread (roti,
naan or puri) or rice.

NOTE: McCormick’s or other American “curry powder”
just isn’t as good as the powder you can find in
Indian stores. In case you are finicky and an Indian
store isn’t easily available, a fair approximation can
be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2
tsp. turmeric, 1/4-1/2 tsp. hot chile powder.

– – – – – – – – – – – – – – – – – –

Honey Dijon-Style Mustard

Recipe By : Better Homes and Gardens
Serving Size : 1 Preparation Time :0:00
Categories : Canning/Preserving/Dehydrating

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup honey
1/3 cup mustard seed
1/3 cup white wine vinegar
1/4 cup dry mustard
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried tarragon, crushed
2 cloves garlic, chopped

In a blender container combine all ingredients. Cover and process about
2 minutes or till seeds are ground. Transfer to a clean jar. Store,
covered, in the refrigerator for 2 weeks to mellow flavors. use within
one year. Makes about 1 cup.

* Try this stirred into vinaigrettes.

– – – – – – – – – – – – – – – – – –

Title: LEMON PUDDING PIE
Categories: Pies, Lemon, Fruit, Desserts
Yield: 9 servings

4 tb (1/2 stick) butter,softened
-at room temperature
1 c Granulated sugar
3 Extra large egg yolks at
-room temperature
1/3 c Freshly squeezed lemon
-juice,strained
2 ts Finely grated lemon rind
3 tb Plus 2 teaspoons all-purpose
-flour
1 c Light cream at room
-temperature
2 Extra large egg whites at
-room temperature
1 pn Cream of tartar
1 Fully baked 9″ pie shell

Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon
juice and rind;beat in flour and cream. Beat egg whites on moderately
high speed in small deep bowl until frothy.Add cream of
tartar;continue beating until soft peaks form.Add remaining 1/4 cup
sugar;beat until firm but moist peaks form.Stir in small spoonful of
the egg whites into lemon mixture; then fold in remaining egg whites.
Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
minutes,reduce oven temperature to 350 degrees and continue baking
about 25 minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours
before serving.Makes one 9″ pie.

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Date: Thu, 03 Mar 94 17:07:51 CST
From: “Lu Bozinovich ”
Subject: Re: passover approaching

FF Farmer’s Cheese (LACTO)

1/2 gallon (8 cups) skim milk
1 c dried skim milk powder (Carnation instant)
1/4 c lemon juice or white vinegar (I used the latter)
optional seasonings to taste

Heat up skim milk, and mix in the skim milk powder. As mixture
begins to simmer or boil, begin to add a little of the vinegar
or lemon juice. Stir. Keep the flame on, and keep adding and
stirring until the milk solids *completely* separate from the
whey (yellow watery part). The amount of heat and acidity have
to be in balance for this to work. Drain in cheesecloth. Use
as you would cooked burger meat — for instance, flavor it and
stuff green peppers with it. Oh, you might want to flavor it
while still in the milk state — with salt, pepper and herbs.