Title: CRANBERRY-JALAPENO SAUCE
Categories: Condiments
Yield: 2 Cups

12 oz Cranberries, fresh or frozen
1 Orange
2 tb Tequila
1/2 c Sugar
1 md Jalapeno pepper

Rinse the berries and discard any that are brown and soft. Finely
grate the zest only of the orange peel, then cut the orange in half
and squeeze out the juice. Add enough water to the orange juice to
make one cup of liquid.

Combine the berries, grated orange peel, juice and water, tequila, and
sugar in a large non-reactive pot, and bring it to a slow boil,
stirring occasionally as the sugar dissolves. Trim the jalapeno,
discard the seeds, and chop it finely.

When the berries begin to pop, add the chopped jalapeno and boil
everything together for about 5 more minutes, stirring with a long
wooden spoon. If the sauce seems too thick, add a little more water.

Remove the sauce from the heat and allow it to cool, stirring now and
again to prevent a skin from forming. Spoon it into a pretty dish, and
chill if you like.

This delicious, slightly spicy sauce is perfect alongside tamales,
with cheese-stuffed crepes, or any similarly rich-flavored dish, or
even with your Thanksgiving turkey.

Source: “The New Vegetarian Epicure” by Anna Thomas

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Title: PEANUT CHICKEN B1
Categories: Chinese, Poultry, Main dish
Yield: 6 servings

3 Boned chicken breasts
1/2 c Celery chunks
1/2 c Onion chunks
2 tb Soy sauce
1 Egg white
2 tb (heaping) cornstarch
1/2 c Chicken broth
2 c Corn oil
3 tb Water
2 tb Roasted peanuts

Cut chicken in 3/4 inch chunks. Mix 1 tbs. cornstarch
and egg white with chicken. Preheat wok. Add oil and
heat to 250 F. Put in coated chicken. Stir to
separate chicken chunks. Cook 3 minutes. Drain
chicken. Pour off oil. Stir fry onions in greased wok
1 minute. Pour in soy sauce. Stir. Now add celery,
chicken and broth. Boil. Mix remaining tbs. of
cornstarch with water. Stir into broth mixture until
thickened. Add peanuts and serve at once.

Temperature (s): HOT Effort: AVERAGE Time: 00:20
Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH
BRENTWOOD, ST. LOUIS Comments: BEVERAGE: WARM SAKI

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Title: SPINACH DIP IN PUMPERNICKEL
Categories: Dips, Oriental
Yield: 6 servings

10 oz Package frozen, chopped
-spinach, drained
1 pk Knorr’s Swiss Vegetable Soup
1 c Mayonnaise
2 c Sour cream
8 oz Can water chestnuts, chopped
1 sm Onion, chopped
1 Round pumpernickel loaf,
-hollowed

In a bowl, mix all ingredients except bread. Chill 6
hours before serving. May be refrigerated for 1 week.
Spoon into hollowed pumpernickel round loaf. Reserve
remaining bread and cut into squares for dipping.

Yield: 5 cups

From: “Celebrate San Antonio – A Cookbook” by the San
Antonio Junior Forum, 1986. ISBN 0-961917-0-0

Posted by: Karin Brewer, Cooking Echo, 8/92

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Title: STRAWBERRY-KIWI JAM
Categories: Preserves, Desserts
Yield: 1 servings

2 3/4 c Crushed strawberries
1 1/4 c Kiwi fruit, peeled, chopped
3 1/4 c Sugar
1 pk Certo LIGHT Pectin Crystals

Measure prepared fruits into a large bowl. Measure
sugar and set aside.

Combine Certo Light Fruit Pectin Crystals (no
substitute) with 1/4 cup of the measured sugar.
Gradually add to fruit, stirring well.

Let stand 30 min, stirring occasionally. Stir in
remaining sugar and continue to stir for 3 minutes
until most of the sugar is dissolved.

Pour into clean jars or plastic containers. Cover
with tight lids and let stand at room temperature
until set (may take up to 24 hours).

Store in freezer or for 3 weeks in refrigerator.
Makes 6 cups.

Source: Certo recipe with coupon Shared and tested by
Elizabeth Rodier Sept 93

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Title: Rice Pudding
Categories: Diabetic, Rice, Desserts
Yield: 6 sweet ones

1/2 c White rice; 1/4 c Sugar;
1/4 c Water; 1 ts Vanilla extract;
2 c Skim milk; 1/2 c Raisins;

Cook the rice in 3/4 c water over medium heat until tender, about 45
minutes. Add the skim milk and sugar. Cook slowly over low heat
until thickened, about 30 minutes. Cook. Add the vanilla and
raisins and spoon into six serving dishes.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FRUIT
EXCHANGE + 1/2 MILK EXCHANGE; CAL: 189;
PRO: 4g; CAR: 28g; FAT: 2g; SOD: 283mg;

Source: Quick Easy Diabetic Menus by Betty Wedman, M.S.,R.D.

Brought to you and yours via Nancy O’Brion her Meal Master

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Title: PORK VEGETABLE SOUP B1
Categories: Chinese, Soups
Yield: 6 servings

4 oz Boneless fresh pork
-cut from ham
-or fileted from the
-rib section of loin, in
-the shape of block 2″ long
1 Piece szechuan pickled veggy
-size of an egg
1/2 Bamboo shoot
4 Snow peas
1 qt Water

Slice semi-frozen pork with the grain into pieces
1/6-in. thick 2 in. long. Neatly stack the slices in
an overlapping row, making sure that the grain of each
slice is parallel to the grain of its adjacent slices.
Still cutting with the grain, cut pork into shreds
1/6-in. wide. Wash the pickled vegetable under cold
running water, taking care to remove all of the
pickling material. Cut it into thin slices 1/6-in.
wide. Rinse bamboo shoot under cold running water. Cut
it into thin lengthwise slices 1/2-in. thick. Cut
slices into shreds 1/6-in. thick. Rinse and pull
strings from ends of snow peas. Cut lengthwise into
fine shreds. Heat 1 qt. water in a wok or heavy
saucepan until it is at a full rolling boil. Add all
the pork shreds at once and stir with chopsticks until
they separate from each other and change color from
pink to gray.

Temperature (s): HOT Effort: DIFFICULT Time: 00:40
Source: UNCLE TAI’S Comments: SOUTH POST OAK, HOUSTON
Comments: BEER: TSINGTAS CHINESE BEER

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Title: Frozen Graham Custard
Categories: Desserts Londontowne
Servings: 8

2 ea Eggs 1/2 c Sugar
1 t Vanilla 2 t Lemon juice
1 1/3 c Evaporated milk, chilled 3/4 c Graham cracker crumbs

Grease refrigerator freezing tray thoroughly. Coat sides and bottom of
tray with half the graham cracker crumbs, reserving the remainder for
topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is
dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in
egg mixture, pour at once into freezing tray and sprinkle remaining
cracker crumbs over top. Freeze until firm. Cut into squares.

Mrs. H. Alexander Perry

—————————————————————————–

WILD MUSHROOM SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
2 tb Flour
1 t Salt
1 t Freshly ground black pepper
1 c Burgundy or Beaujolais wine
1/4 md Onion minced
3 To 4 cups Leek and Mushroom
-Stock (see recipe)
1 lb Mixed wild mushrooms *

– – – – – – – – – – – – – – – – – –

Title: Pina Colada Sheet Cake
Categories: Miamiherald, Desserts
Yield: 15 servings

MMMMM—————–FORMATTED BY LISA CRAWFORD———————-
1 Baked yellow cake in a 9-by-
-13-inch pan, from scratch
-or cake mix
1 cn Sweetened condensed milk
(14oz)
1 cn Cream of coconut (15oz)
2 tb To 1/3 c dark rum (opt)
1 cn Crushed pineapple, juice
-pack, undrained (20oz)
1 pt Whipping creamn; whipped,
-sweetened to taste or 1 12
-oz container frozen topping
-thawed
1 pk Shredded coconut (12oz)

While cake is still warm, punch holes all over it. Mix the condensed
milk and cream of coconut, and rum if using, and spoon slowly over
cake. (It takes some time to soak in, so be patient) spon pineapple
and its juice over cake. Refrigerate for several hours or overnight.
Before serving, cover with whipped cream or topping and sprinkle with
coconut.

Nutritional info per serving: 593 cal; 5g pro, 80g carb, 29g
fat (44%), .3g fiber, 52mg chol, 358g sodium

Source: Cook’s Corner, Miami Herald, 11/2/95

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Strawberry Preserves With Black Pepper And Balsamic Vinegar

Recipe By : Cooking Live Show #CL8911
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups strawberries (about 1 pint) — trimmed and
— quartered
1 1/2 cup sugar
3 tablespoons balsamic vinegar
3 tablespoons water
1 teaspoon cracked black pepper

In a small heavy saucepan bring all ingredients to a boil, stirring,
and skim surface. Simmer mixture, stirring and skimming foam
occasionally, 15 minutes, or until thickened and translucent. Remove
pan from heat and cool preserves completely. Preserves keep, covered
and chilled, 1 month.

Yield: 2 cups

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