Title: Beer Biscuits
Categories: Breads Quick
Servings: 4

2 c Unbleached Flour
3 t Baking Powder
1 t Salt
1/4 c Shortening
3/4 c Beer

Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistency. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 – 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.

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Title: Strawberry Spread
Categories: Diabetic, Sauces, Fruits, Info/help
Yield: 1 servings

1 ts Unflavored Gelatin 6 Packets Equal
1/4 c Orange Juice 1 tb Orange Peel Slivers
1 c Mashed OR Pureed Fresh 1/4 ts Coriander
Strawberries

In Small Saucepan, Sprinkle Gelatin Over Orange Juice. Let Stand 1
Min. Heat Over Low Heat Until Gelatin Is Dissolved Mixture Comes To
A Boil. Remove From Heat And Stir Into Strawberries. Add Remaining
Ingredients And Stir To Blend. Refrigerate Until Firm, 3 To 4 Hours.
Best When Used Within 1 Week. (Makes 1 Cup OR 16 Servings, 1 T. Each.)

MMMMM

Title: Stuffed Zucchini
Categories: Vegetables
Servings: 8

4 ea Med. Zucchini 3 ea Green Onions, Sliced
2 T Butter Or Margarine 1 ea Slice Bread, Cubed
1/4 c Grated Parmesian Cheese 1 ea Med Tomato, Chopped
1/4 t Salt 1 x Dash Pepper

Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall;
chop pulp and reserve. Place zucchini shells cut sides down in dish.
Cover loosely and microwave on high (100%) until crisp tender, about 5 to
6 minutes.

Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt
casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in
bread cubes, cheese, tomato, salt and pepper.

Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely
and microwave on high (100%) until hot, 2 to 3 minutes.

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Title: Tortellini and Smoked Turkey
Categories: Main dish, Poultry
Yield: 2 Servings

6 oz Red onion, chopped
1 ts Olive oil
8 oz Red or yellow bell pepper
Chopped
1/4 ts Hot pepper sauce
4 oz Smoked turkey
4 oz Green beans
8 oz Fresh mushroom tortellini
2 oz Soft salad greens such as
Mesclun
1 lg Garlic clove
1 tb Lemon juice
1/3 c Nonfat plain yogurt
2 tb Good-quality mango or other
Chutney
1 ts Dijon mustard

Bring water for tortellini and green beans to boil in covered pot.
Heat nonstick skillet until it is very hot. Reduce heat to
medium-high and add oil. Saute onion until it begins to brown. Chop
peppers and add to onion with hot pepper flakes. Cook until peppers
are soft. Cut turkey into bite-size piweces and place in a serving
bowl. Wash, trim and cut green beans into inch-long pieces. Place
green beans and tortellini in boiling water and cook 3 to 4 minutes;
drain. Wash and dry greens. With food processor running, put garlic
through feed tube. Squeeze lemon juice and add to processor along
with yogurt, chutney and mustard; process to blend. Drain green beans
and tortellini and add to turkey in the bowl with onion, pepper and
dressing. Mix to coat with dressing. Arrange greens on serving dish
and top with salad.

From The Austin American Statesman typed by jessann 🙂

MMMMM

Title: Molasses Elephant Cookies
Categories: Cookies
Yield: 40 servings

4 c All-purpose flour
2 ts Ground cinnamon
1 ts Ground ginger
1 ts Baking soda
1/4 ts Salt
1/2 c Vegetable shortening
1 c Sugar
3 Large eggs
1 c Light molasses
1/4 c Cider vinegar

Recipe by: Jo Anne Merrill
Preparation Time: 1:30
1. Sift together the flour, cinnamon, ginger, baking soda and salt.
Set aside.
2. Place shortening, sugar and eggs in a large mixing bowl. Use an
electric mixer set at medium speed to cream mixture until smooth and
fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and
refrigerate 1 hour or more.
3. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased
cookie sheets. Just before baking, make a face or design with raisins or
small pieces of dates on each cookie. Bake in preheated 375-degree oven
for 10-12 minutes or until set when lightly touched.
4. Remove from cookie sheets and place on wire racks to cool
completely.

Yield: about 40 large cookies.

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Title: VEGETABLE TEMPURA
Categories: Vegetarian, Vegan, Appetizers
Yield: 10 servings

2/3 c Unbleached white flour
2/3 c Arrowroot (or cornstarch)
2 tb Baking powder
1 tb Curry powder
1 1/2 ts Salt
1/2 ts Black pepper
1 c ;water
Vegetables: carrots,
-broccoli, cauliflower,
-potatoes, bell pepper,
-parsnips, etc.)
Unbleached flour for
-dredging the vegetables
Cooking oil for deep-frying
-the tempura vegetables

Mix all of teh dry ingredients together. Add the
water gradually until the mixture has the consistency
of a light batter. The batter can be used immediately
or refrigerated until needed. Leftover batter can be
saved for future use.

Cut the vegetables into manageable pieces. For
example, use florets of broccoli and cauliflower; cut
carrots, potatoes, and parsnips into slices of about
3/8 inch; cut bell peppers into 1/2-inch wide strips,
and so on. Drain the vegetables. dreidge in flour and
dust off the excess.

Pour about 2 inches of cooking oil into a deep frying
pan and begin heating it. (The oil should be about 375
degrees F to fry the vegetables.) Dip the floured
pieces of vegetable into the tempura batter to coat
thoroughly. Deep-fry the vegetables until golden
brown. drain on paper towels and serve immediately,
accompanied by a dipping sauce, such as a sweet and
sour sauce.

From DEEANNE’s recipe files

—–

Date: Wed, 24 Aug 94 14:21:39
From:

Caribbean Surprise

1 15oz. can black beans, drained
1 15oz. can tomatoes, drained
1 cup frozen corn
1.5 cups canned or fresh pineapple chunks (more or less)
1/2 teaspoon ginger
1 – 2 teaspoons (to your taste) curry powder

Save some of the drained tomato or pineapple juice in case it gets
too thick during heating. Heat it all up in a saucepan and serve
over rice or pasta. You can also add chopped peppers,
waterchestnuts, whatever.

CONFETTI POTATO CASSEROLE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Water
2 tb Butter
1 Medium onion
1 1/2 lb Cubed potatoes
1/2 c Chopped bell pepper
2 oz Diced pimiento
1/2 ts Salt
1/4 ts Pepper
1/2 c Shredded Cheddar cheese
3 Slices bacon, cook crumble

Combine potatoes and water in a 2 quart casserole.
Cover and microwave at HIGH power 8 to 10 minutes or until potatoes are
tender, stirring after 4 minutes.
Drain; add butter, stirring until butter melts. Add onion, bell pepper,
pimiento, salt, and pepper. Bake at 375 for 25 minutes; sprinkle with
cheese and bacon.
Bake an additional 5 minutes or until cheese melts.

From “Progressive Farmer” January 1992; Peggy Huffstetler, Lebanon, TN

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Title: APPLE PIZZA
Categories: Pizzas, Breads, Apples
Yield: 16 servings

CRUST:
2 3/4 c Flour
1 pk Dry yeast
3 tb Sugar
1/2 ts Salt
1/2 c Water
1/4 c Milk
1/4 c Butter
1 Egg
APPLE TOPPING:
2 tb Butter
2 lg Cooking apples
1/2 c Sugar
2 tb Flour
1 ts Cinnamon
CHEESE TOPPING:
4 oz Cream cheese
2 tb Sugar
1 tb Lemon juice
1/4 ts Nutmeg
STREUSEL TOPPING:
1/3 c Flour
1/3 c Sugar
1/4 c Soft butter

Blend 1 1/2 cup flour, yeast, sugar and salt in a large mixing bowl.
Heat water, milk and butter until very warm; add to flour mixture and
beat three minutes. By hand, stir in enough flour to make a soft
dough. Cover and let rise 15 minutes. Pat dough onto a large oiled
pizza pan, forming a rim around the edge. Mix the cheese topping and
spread it on, then apple topping over cheese (see directions below).
Mix the streusel topping and sprinkle it over the top. Cover and let
rise for 15 min. Bake at 375 d, 25-30 minutes. Serve warm or cold.
APPLE TOPPING INSTRUCTIONS:

Peel slice apples. Melt butter in skillet, add apples, sugar and
flour, and cinnamon. Simmer 15 minutes, then cool

MMMMM

Goldilocks’ Gourmet Spinach Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 T Butter, sweet
1/4 Lb Mushrooms, fresh — washed,
-dried, trimmed diced
1 Scallion — chopped
5 T Flour, all-purpose
2 C Chicken broth
2 C Milk
1/2 Ts Salt — (opt)
Pepper, black
Nutmeg, ground — (opt)
1/4 Lb Cream cheese — softened cut
-into cubes
1 C Swiss — grated
3/4 Lb Spinach, fresh

Wash spinach; trim, cook, and chop. Melt the butter in a large
saucepan. In it slowly saut‚ the mushrooms and scallion until tender.
Add flour and stir just until flour is cooked, a couple of minutes.
Whisk in first chicken broth and then milk, stirring until thickened.
Add salt if desired, pepper, nutmeg if desired, cream cheese and
Swiss cheese; stir until melted. Then stir in spinach. Heat and
stir very gently. Season to taste. Serve hot.

—*Dying for Chocolate*
Diane Mott Davidson

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