Title: Baked Grits
Categories:
Yield: 6 servings

1 c Regular or quick-cooking
Grits
1/2 lb Sharp cheddar cheese —
Grated
8 tb Butter
3 Eggs — well beaten
1/3 c + 1 TBS
Milk

Preheat the oven to 350 degrees. Cook the grits
according to package directions. Regular girts
require 25 to 30 minutes of slow cooking;
quick-cooking grits will take 3 to 5 minutes. Stir in
the cheese, butter, eggs, and milk and pour into a
buttered 3-cup baking dish. Bake 40 minutes or longer,
or until set.

Recipe By : Craig Claiborne’s Southern Cooking, p.
226

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ALEECHA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Onion — sliced
10 cl Garlic — sliced thin
2 c Carrots — sliced thin
1 c Water
3 tb Corn oil
1 t Tumeric — ground
1 ea Fresh hot green peppers
-halved, to 3 peppers
1 lb Cabbage — coarsely sliced
1 t Queman — see note
1 tb Tomato paste
1 t Salt — to taste
1 lb Potatoes — cut like french
-fries

Aleecha is a mixed vegetable stew.
Quemam contains an ingredient not found in the US.
I’d substitute dry berebere.
In dry pan over moderate low heat, stir fry onion,
garlic, and carrots for 2 mins. Add 1/2c of the water
and cook 5 mins longer. Add the oil and continue to
simmer.

Add the tumeric, chilies, and cabbage. Cover the pan
and steam to reduce the bulk for 2 mins. Stir well
and add the quemam, tomato paste, salt and the
potatoes.

Cover the pan and cook for 5 mins. Add the remaining
water and simmer for 5 minutes more to soften the
potatoes and thicken the sauce somewhat.

Serve at room temperature with Injeera.

– – – – – – – – – – – – – – – – – –

Title: Stir-N-Roll Pizza
Categories: Pizza
Yield: 2 pizzas

2 c All-purpose flour 1/4 c Salad oil
2 t Baking powder 2 T Salad oil
1 t Salt Pizza toppings
2/3 c Milk

Heat oven to 425F. Measure flour, baking powder, salt, milk and 1/4 cup
salad oil into bowl. Stir vigorously until mixture leaves side of bowl,
then gather together and press into a ball. Knead the dough in the bowl
ten times to make it smooth, then divide the dough in half. On a lightly
floured, cloth-covered board, roll each half into a 13-inch circle.

Place on a pizza pan or on a baking sheet, and turn up the edge half an
inch by pinching or pleating. Brush the pizzas with the 2 tablespoons of
salad oil, then layer on the pizza toppings as desired. Bake for 20-25
minutes, then cut into wedges and serve.

—–

Onion Relish

Recipe By : Robert Foster

Serving Size : 6 Preparation Time :0:00
Categories : Canning, Preserves, Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pound Onions
2 Tablespoon Unsalted butter
2 Teaspoon Sugar
2 Tablespoon Red wine vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

Cut onions into thin wedges. Heat butter in a large skillet over medium
heat. Add onion, saute until browned, 10 to 15 minutes. Sprinkle with
sugar. Stir in vinegar, salt, and pepper. Serve with cube steaks.

– – – – – – – – – – – – – – – – – –

Per serving: 57 Calories; 4g Fat (63% calories from fat); 1g Protein; 5g
Carbohydrate; 11mg Cholesterol; 459mg Sodium

Refried Bean And Monterey Jack Quesadillas w/ Pickled Onion

Recipe By : Cooking Live Show #8883
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pickled onions:
1 medium red onion — cut into thin
— slices
1 cup cider vinegar
2 teaspoons pickling spices
1 teaspoon salt
quesadillas:
4 tablespoons olive oil
1/2 cup onion — chopped
3/4 teaspoon ground cumin
salt and freshly ground black pepper to
— taste
1 cup canned pinto beans — rinsed and drained
1/4 cup water
four 7-inch flour tortillas
1 cup grated monterey jack cheese
garnish:
sour cream
cilantro sprigs

Preheat the oven to 500 degrees F.

In a saucepan combine the red onion, vinegar, pickling spices and salt
and bring to a simmer. Cook for 3 to 4 minutes, stirring occasionally.
Transfer mixture to a bowl and chill.

In a heavy skillet heat 2 tablespoons of the olive oil over moderately
high heat and cook the onion until tender and golden. Add the cumin,
salt and pepper and cook until the aroma of the cumin is released,
about 1 minute. Add the beans and water and cook, stirring and mashing
until beans are coarsely mashed, about 5 minutes. Taste and adjust
seasoning with salt and pepper if necessary.

Brush one side of 2 tortillas with remaining oil and place, oil-side
down, on a baking sheet. Divide the bean mixture between the 2
tortillas and sprinkle each with a 1/3 cup of the cheese. Cover with
the remaining 2 tortillas and lightly brush with oil. Bake the
quesadillas in the middle of the oven until golden, about 8 to 10
minutes. Sprinkle the remaining cheese over each quesadilla and
continue to bake until the cheese melts. Transfer the quesadillas to a
cutting board and cut into 6 wedges. Top each wedge with a small
dollop of sour cream, some pickled onion and a sprig of cilantro.
Serve immediately. Yield: 4 servings

– – – – – – – – – – – – – – – – – –

Title: Whipped Cream Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

2 c Flour
3 ts Baking powder
3/4 ts Salt
1 c Heavy cream; whipped

Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and
cut with biscuit cutter. Bake in moderate oven 15 minutes.
Yield: 18

Note: Moderate oven 350 – 400 F.
Source: Mrs. Emma Feiden, Huron Grange, Erie County, OH
—–

Title: CLAM CHOWDER 3
Categories: Seafood, Appetizers, Soups
Yield: 4 servings

2 c Clams-large (about 8 clams)
2 Potatoes-diced; large
2 Med onions-sliced
2 Bell peppers; chopped
2 Celery stalks-chopped fine
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 c Tomatoes-whole; chopped and

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam
stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling
water for 5-10 min. Drain. In a large pot,saute the onion, peppers, celery,
paprika in butter until the vegetables are ten- der, about 6 min. Add
flour and Accent,stirring well so that mixture does not brown.
Add clam stock, clam base, potatoes, clams. Allow to simmer for 15 min.
Add tomatoes simmer for 5-10 min., covered. Serve. This recipe may be
kept for a week. The clam base may be purchased at any fish market.

—–

Title: Holiday Spinach Artichoke Party Dip
Categories: Dips
Yield: 12 servings

1 (16oz) carton (2 c.) sour
-cream, lite or regular
1 (1.0oz)envelope HIDDEN
-VALLEY RANCH Original Ranch
-Party Dip Mix
1 (14oz) can artichoke hearts,
-rinsed, drained, chopped
1 (10oz) pkg. frozen chopped
-spinach, thawed, well
-drained
1 (2 oz) jar diced pimientos,
-rinsed, drained
1 lg Round loaf bread, sourdough
-or any variety
1 lg Round loaf bread, sourdough
-or any variety, cut into

cubes for dipping Assorted vegetables for dipping

Combine sour cream and party dip mix in medium bowl. Stir in artichokes,
spinach and pimientos. Cut slice off top of round loaf of bread. Hollow
out center of bread leaving 1″ shell. Reserve bread pieces for dipping.
Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in
preheated 400 degree oven for 20-25 minutes. Cover loaf with foil in
browning too quickly. Serve with bread cubes and/or fresh veggies. Serves
about 12.

—–

Title: Nutty Stir-Fry
Categories: Main dish, Stir-fry, Wt-watchers
Yield: 4 servings

3/4 c Low-sodium chicken broth
2 tb Oyster sauce
2 ts Light soy sauce
1 ts Cornstarch
2 ts Light sesame oil
2 c Sliced mushrooms
7 Ca. Walnuts
– coarsely broken or chopped
1/2 c Diced red bell pepper
1/2 c Chopped scallions
3 oz Smoked chicken or ham
— cut into strips
2 c Hot cooked rice
— (white or brown)

“Once the chopping is out of the way, this stir-fry is lightening-quick to
fix — so have all the ingredients ready before you start to cook.”

In a small bowl, combine broth, oyster sauce, soy sauce and cornstarch.
Set aside.

Heat a nonstick large skillet or wok over high heat for 1 minute. Add
oil, mushrooms and walnuts; cook, tossing constantly with spatula, 1
minute.

Add bell pepper, scallions and chicken; cook, stirring constantly, for 2
minutes. Add broth mixture; cook until thickened, about 10 seconds.
Serve with rice.

Each serving (1/2 cup rice) provides:
* 1 FA, 1-1/2 V, 1 P, 1 B, 6 C.

Per serving:
* 274 cal, 12 g pro, 36 g car,
* 9 g fat: 4 g poly, 3 g mono, 1 g sat
* 689 mg sod, 19 mg chol.

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Salted Pumpkin Seeds
Categories: Snacks, Diabetic
Yield: 8 servings

2 c Water 2 c Pumpkin seeds
1/4 c Salt

Use seeds of the Halloween pumpkin.

Combine water and salt in saucepan. Cook and stir until salt
dissolves; cool.

Add pumpkin seeds and soak overnight. Drain thoroughly. Pat seeds
dry with paper towel.

Place on a cookie sheet. Bake at 300 F until seeds are dry, about 1
hour.

Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges

Source: Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
Shared but not tested by Elizabeth Rodier, Oct 93

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