Title: Bean and Rice Burritos
Categories: Mcdougall, Main Dish
Yield: 10 servings

1 cn Pinto beans, 16 oz waterpak
1 c Brown rice; cooked
1/2 c Onions; frozen, chopped
1/2 c Gr. peppers; frozen, chopped
1/2 c Corn; frozen
Chili powder; dash
Cumin; dash
Garlic powder; dash
3/4 c Water
Salsa, oil-free, low sodium
10 Tortillas, whole wheat

—————————–OPTIONAL TOPPINGS—————————–
Lettuce, chopped
1 bn Scallions; chopped
1 Tomato; chopped

Saute the frozen onions and green peppers in a few tablespoons of water in
a skillet. Drain and rinse the beans and place in a skillet and mash with
a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10
minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a
toaster oven, or a microwave. Place a line of bean mixture down the middle
of each tortilla, add a teaspoon of salsa and any of the other toppings as
desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into
a burrito. Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in
the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney
beans) or omitting the corn, or adding your favorite ingredient. I got more
servings out of the recipe than the book got out of the original recipe, so
I guess I put less mixture on each tortilla.

From the recipe file of Val Rowe (adapted from _The McDougall Program_ MM
6/12/93

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

FLORIDA SWEET CORN CHOWDER

Recipe By : FLORIDA FARMER’S BULLETIN
Serving Size : 1 Preparation Time :0:00
Categories : % *Typed
Soups Chowders Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 strips raw bacon — diced
1/2 c sweet onion — diced small
1/2 c red pepper — diced small
2 c sweet corn — cut from cob
3 tbsp flour
3 c chicken or vegetable stock
1 c russet potatoes — diced medium
1 c heavy cream
1 tbsp fresh parsley — chopped
salt and pepper — to taste

Render bacon over medium-high heat in a large sauce pan until crisp; add
onions, peppers, and Florida sweet corn and stir for approximately two
minutes; add flour and stir for one minute; andd stock and stir until
smooth, birng to a boil, add potatoes and simmer for 15-20 minutes to
desired consistency; add cream and simmer 2 more minutes. Season with
fresh parsley, salt and pepper.

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Title: PUMPKIN SOUP
Categories: Soups, Native amer
Yield: 1 Servings

1 cn Pumpkin puree (1 lb 13 oz)
1 qt Milk
2 tb Butter
2 tb Honey
2 tb Maple syrup
1/2 ts Marjoram, dried, powdered
1 ds Fresh ground pepper
1/4 ts Cinnamon
1/4 ts Mace
1 ts Salt
Juice of 1 orange

Heat pumpkin puree, milk, butter, and honey together slowly in a large
saucepan, stirring. Combine maple syrup, marjoram, pepper, cinnamon,
mace, and salt, stir into pumpkin-milk mixture. Heat slowly, stirring
to simmering point. Do not boil. Add the orange juice, a little at a
time, stirring constantly. Serve hot.

Source: “Native Indian Wild Game, Fish Wild Foods Cookbook” edited
by David Hunt.

MMMMM

Title: Mixed Fruit and Toffee Corn
Categories: Snacks
Yield: 22 servings

8 c Popped popcorn (about 1/3 to 1 tb Light corn syrup
-1/2 cup unpopped) 1/2 c Broken pecans
1 c Butter or margarine 1/2 ts Vanilla
1 c Sugar 6 oz Pkg. mixed dried
fruit bits
3 tb Water -(1 1/2 cups)

Remove all unpopped kernels from popped corn. Place popcorn in a
buttered 17x12x2-inch baking pan. Keep popcorn warm in a 300 degree oven
while making syrup mixture.

Butter the sides of a heavy 2-quart saucepan. In the saucepan combine the
butter or margarine, sugar, water, and corn syrup. Bring mixture to
boiling over medium heat. Cook for 8 to 10 minutes, stirring
constantly with a wooden spoon to dissolve the sugar. Avoid splashing mixture
on sides of pan. Carefully clip candy thermometer to side of pan.

Cook and stir mixture over medium heat till thermometer registers 255
degrees, hard-ball stage (10 to 15 minutes). The mixture should boil at a
moderate, steady rate over the entire surface.

Remove saucepan from heat; remove candy thermometer. Quickly add pecans
and vanilla; stir till combined. Pour mixture over the popcorn, toss
gently to coat. Bake, uncovered, in a 300 degree oven for 15 minutes.
Remove popcorn from oven; stir in fruit bits. Bake, uncovered, for 5
minutes more. Turn popcorn mixture onto a large piece of foil. Cool
mixture completely. Serve immediately or store, tightly covered, in a
cool, dry place. Makes about 22 (1/2 cup) servings.

Nutritional information per 1/2 cup serving: 171 cal., 10 g fat, 24mg
chol., 1 g pro., 20g carbo., 0g fiber, 105 mg sodium. U.S. RDA: 12%
vit.
A.

—–

BISCUITS (SHARON’S)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sharon Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c FLOUR
1 t SALT
3/4 c MILK
3 ts BAKING POWDER
1/4 c SHORTENING

SIFT DRY INGREDIENTS TOGETHER IN A MIXING BOWL. CUT IN
SHORTENING. ADD MILK GRADUALLY AND MIX WITH A FORK.
PUT DOUGH ON FLOURED SURFACE AND KNEAD. LIGHTLY PAT TO
A 1 INCH THICKNESS. CUT WITH A FLOURED BISCUIT CUTTER.
BAKE ON AN UNGREASED BAKING SHEET. BAKE AT 375 DEG F.
UNTIL GOLDEN IN COLOR.

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Brown Rice Wheat Berries

Recipe By : Net
Serving Size : 4 Preparation Time :0:00
Categories : Grains Rice
Low-Fat Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups water
1/3 cup wheat berries
1/3 cup brown rice
1 Tbs liquid — for sauteeing
1/4 cup scallions — chopped
1/4 tsp salt
1/8 tsp pepper

In 2qt pan, boil water. Add berries, return to boil. Reduce heat,
simmer, covered, 1 hour. Stir in brown rice. Cover, simmer 50 minutes
longer. 5 minutes before rice is finished, saute scallion until softened.
Combine with rice and wheat mixture, along with spices.

– – – – – – – – – – – – – – – – – –

Title: Caramel icing
Categories: Cakes Londontowne
Servings: 1

2 c Brown sugar 1 c White sugar
1 T White syrup 1 c Cream
1 t Vanilla

Cook together all ingredients except vanilla until mixture forms soft ball
when dropped into cold water. Add vanilla and stir until desired
consistency to spread.

Mrs. Charles E. Phillips

—————————————————————————–

MANDARIN ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1 3/4 ts Baking powder
1/2 ts Salt
1/4 ts Allspice
1/4 ts Nutmeg
1/2 c Sugar
1/3 c Margarine
1 Egg, slightly beaten
1/4 c Milk
10 oz Mandarin orange tin, drained
TOPPING (optional)
1/4 c Melted butter
1/4 c Sugar
1/2 ts Cinnamon

Note: tin of broken segments is less expensive than
whole segments. About a cup of fresh orange pieces
could be used.

Sift flour with other dry ingredients. Cut in
Margarine. Combine egg and milk, and add all at once
to dry ingredients — mix only until moistened.

Fold in orange pieces and break them up more if batter
seems to dry at first. Fill greased muffin tins 3/4
full.

Bake at 350F for 20 to 25 minutes.

Remove from muffin tins while still warm. Dip tops in
melted butter and sugar-cinnamon mixture. Makes 12
large muffins.

– – – – – – – – – – – – – – – – – –

Title: Carrot Salad #4
Categories: Salads
Yield: 4 Servings

4 md Carrots, washed, lightly
-peeled and grated
2 tb Reduced-calorie mayonnaise
2 tb Plain low-fat yogurt
Orange juice

MMMMM———————ANY TWO OF THESE:————————–
Raisins
Grapes
Pineapple chunks
Cut-up cucumber
Orange sections

Mix mayonnaise and yogurt; thin dressing with about 2 tablespoons
juice. Grate carrots; mix with dressing and your choice of remaining
ingredients.

MMMMM

ADOBE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Chocolate
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Penny Schenck NFSM70B
1 3/4 cups Chocolate wafer cookies
Crumbled
1/4 cup Butter
1 teaspoon Amaretto
1 pint Vanilla ice cream — softened
1 pint Coffee ice cream — softened
2 ounces Semi sweet chocolate — grated

In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mix the
ingredients together.Press mixture into a buttered pie pan to form a pie shell.
Preheat oven to 350 deg. Bake the pie crust for 6-8 min. Let cool and then
freeze for 15 min. Spread the vanilla ice cream evenly over the bottom of crust
and freeze for 15 min. or until ice cream is firm.Spread the coffee ice cream
evenly on top of the vanilla ice cream. Sprinkle chocolate shavings over the
top and freeze. Recipe from “Simply Simpatico” by the Junior League of
Albuquerque as printed in our local newspaper.

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