Chinese Sweet and Sour Pork

Recipe By : R. Banghart
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Onions
Peppers Pineapple
Pork Rice
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound pork shoulder — in 1/2″ cubes
1 tablespoon soy sauce
1/2 teaspoon salt
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
2 tablespoons oil
2 medium onions — in eights
2 medium carrots — peeled/sliced diag.
1 green pepper — in 1″ chunks
1 clove garlic — chopped
1 cup canned pineapple chunks — drained
2 cups oil
1 cup water
1/3 cup dark brown sugar
2 tablespoons cornstarch
2 tablespoons cider vinegar
2 tablespoons catsup
2 tablespoons soy sauce
hot cooked rice — for 4

Marinate pork cubes in soy sauce and salt. In med. bowl, make batter of
flour, cornstarch, baking powder, baking soda, salt and water. Blend until
smooth with fork. Set aside. In wok or frypan, heat 2 T. oil. Add onions,
carrots, green epper and garlic. Cook, stirring freqauently for 2 minutes
over Medium-High heat. Add pineapple chunks. Stir-fry for 1 minute. Remove
fruit and vegetables from wok. Set aside. In wok or saucepan, heat oil to 365
f. on thermometer. Ad pork to batter and toss to coat. With spoon, drop a few
pork cubes in hot oil. Cook for 4-5 minutes until crisp and brown. remove
with slotted spoon. Drain on paper towel. Keep warm in 200 f. oven. Repeat.
Cool oil. Strain with cheesecoth and store in refrigerator. In a medium
saucepan, combine 1 cup water, brown sugar, cornstarch, vinegar, catsup and
soy sauce. Heat to boiling, stirring until thick. Add vegetables and fruit.
Cook for 1-2 minutes to heat through. Stir in pork. Serve immediately with
hot cooked rice.

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NOTES : Per serving: 750 cals.

DOUBLE CHOCOLATE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz (1 stick) margarine or
Butter
3 oz 1 oz. squares, cut up, of
Unsweetened chocolate
1 c Sugar
1 Egg
2 ts Vanilla extract
1 d Salt
2 c Flour
1 c Buttermilk
1 t Baking soda
6 oz Semisweet chocolate chips
(1 cup)

1. Preheat oven to 400 deg. F. In a 2-quart glass
bowl, combine butter and unsweetened chocolate. Heat
in microwave oven on High 2 to 2 1/2 minutes, until
melted and smooth when stirred. Let cool to lukewarm.

2. Stir in sugar, egg, vanilla, salt, and buttermilk,
until thoroughly blended. Mix together flour and
baking soda and stir into chocolate mixture just until
combined. Stir in chocolate chips.

3. Spoon batter into 12 paper-lined 2 and 1/2 inch
muffin cups, filling to top.

4. Bake 15 to 20 minutes, or until a cake tester
inserted in center comes out clean. Let muffins cool
in pans 5 minutes, then transfer to racks to cool
completely. Serve warm or cool.

From: 365 Great Chocolate Desserts by Natalie
Haughton. Harper-Collins publishers 1991.

Enjoy! – Jeff Duke Ä Area: Cooking Reposted by
Dale/Gail Shipp

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QUAKER’S: SCOTTISH OAT SCONES

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 c QUAKER Oats uncooked
-(quick or old fashioned)
1/4 c Sugar
1 tb Baking powder
1/4 ts Salt (optional)
1/2 c Margarine or butter, chilled
1/2 c Currants
1/3 c Milk
1 Egg, lightly beaten
1 tb Sugar
1/8 ts Ground cinnamon

Heat oven to 400 F. Lightly grease cookie sheet.
Combine flour, oats, sugar, baking powder and salt;
mix well. Cut in margarine with pastry blender or 2
knives until mixture resembles coarse crumbs. Stir in
currants. Add combined milk and egg; mix with fork
just until dry ingredients are moistened. Turn out
onto lightly floured surface; knead gently 8 to 10
times. Roll or pat dough into 8-inch circle about
l/2-inch thick. Sprinkle with combined 1 tablespoon
sugar and cinnamon. Cut into 10 wedges; place on
prepared cookie sheet. Bake 12 to 15 minutes or until
light golden brown. Serve warm.

VARIATIONS: Substitute raisins, diced dried mixed
fruit, dried cherries, cranberries or blueberries for
currants, if desired.

Nutrition Information: 1 scone Calories 240, Calories
From Fat 99, Total Fat 11g, Saturated Fat 2g,
Cholesterol 20mg, Sodium 275mg, Total Carbohydrates
32g, Dietary Fiber 2g, Protein 4g

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SPICED BANANA COOKIE WREATHS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Extra-ripe, medium DOLE
-Bananas, peeled
2 c Granola
1 1/2 c All-purpose flour
1 c Brown sugar, packed
1 t Baking powder
1 t Ground cinnamon
1/2 t Ground nutmeg
1/4 t Salt
1 Egg
1/2 c Margarine, melted
1/4 c Vegetable oil
1 c DOLE Raisins
1/3 c Chopped DOLE Almonds
1/2 c Powdered sugar
1 T Milk
Candied cherries or colored
-sugar crystals (opt)

Place bananas in blender. Process until pureed; use 1 cup for recipe.

Combine granola, flour, brown sugar, baking powder, cinnamon, nutmeg and
salt in large bowl. Beat in 1 cup banana, egg, margarine and oil. Stir in
raisins. For each of 3 wreaths, arrange about 16 generous teaspoonfuls
dough with sides touching into a ring on greased cookie sheets. Sprinkle
with almonds.

Bake in 375’F. oven 15-18 minutes until lightly browned. Cool on baking
sheets.

Combine powdered sugar and milk in small bowl until smooth. Drizzle over
cooled wreaths. Decorate with candied cherries if desired. Tie with a bow
to give as a gift.

Makes 3 wreaths (16 cookies per wreath).

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Baked Pea Beans

Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Dried Beans
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds white beans — navy pea beans
1 onion — studded with
2 cloves
1 bay leaf
1 tablespoon salt
1 pound salt pork — lean
1 pound smoked ham
3 onions
3 garlic cloves
2 teaspoons mustard powder
1/4 cup rum

^^ SOAK washed and sorted beans overnight.
^^ Drain and add fresh water to come 3 inches above the beans. Add the onion
stuck with cloves, bay leaf, and salt, and bring to a boil. Boil rapidly for 5
minutes. Skim the top, reduce the heat and simmer until the beans are tender
but not mushy.
^^ Meanwhile, put the salt pork in water and bring to a boil. Lower the heat
and simmer for 25 minutes. Remove the pork from the water and cut it first into
slices, then into small pieces. Cut the ham into strips.
^^ Peel and chop the onions and garlic cloves. Blend the mustard with a little
bean liquid. Taste the beans for seasoning. Place a layer of the beans in the
bottom of a large baking dish. Add a layer of salt pork, ham, onion, and
garlic. Repeat the layers ending with beans on top. Pour the mustard water over
the mixture, and add enough bean liquid to come to the top of the baking dish.
Bake in preheated moderate oven (350F) for 90 mins.
!! Keep the beans moist while baking; add more bean liquid or water.
^^ After 90 mins. remove and pour the run over the beans. Return to oven and
bake another 45 minutes, or until nicely browned and bubbly. Reheat at picnic
on camp stove or serve cold.
(c) 1966 by Woman’s Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]

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NOTES : “Beach Picnic” Menu Cold Broiled Chicken / Baked Pea Beans / Pungent
French Roll Salad / Cheese and Pears / Peanut Butter Cookies / Beverages

Title: JULIENNE BEETS WITH HORSERADISH
Categories: Harned 1994, Side dish, Vegetables
Yield: 4 servings

16 oz Sliced beets (1 can)
— undrained
1/4 c Sugar
2 tb Vinegar
1 tb Cornstarch
1 tb Lemon juice
1/2 ts Salt
2 1/2 tb Prepared horseradish
1 tb Butter or margarine
Commercial sour cream
— (opt’l.

Drain beets, reserving liquid. Set liquid aside.
Slice beets into julienne strips; set aside.

Combine beet liquid, sugar, vinegar, cornstarch, lemon
juice and salt in a medium saucepan, stirring well.
Cook over medium heat until thickened, stirring
constantly. Add horseradish and butter, stirring
until butter melts. Gently stir in beets and bring
mixture to a boil. Reduce heat; simmer 5 to 10
minutes, or until mixture is thoroughly heated. Top
each serving with a dollop of sour cream, if desired.

From _First There Must Be Food_ by Northwestern
Memorial Hospital/Chicago, IL. In _America’s Best
Recipes: A 1989 Hometown Collection_. Birmingham, AL:
Oxmoor House, Inc., 1989. Pg. 306. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.

—–

Duxelles

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mushrooms Stuffing

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
2/3 c Onion, chopped fine
2 c Fresh mushrooms,
Chopped fine
1/4 ts Sugar
1/2 tb Worcestershire sauce
1 t Garlic minced

Saute onion in butter until transparent. Add the remaining
ingredients to skillet and cook over medium-high heat until liquid is
gone.

This mixture is great as a stuffing for boneless breasts of chicken or
veal. Add a little gouda cheese and viola!~ Freezes well too.

Source: Jane Camarota

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Title: Sue’s Simple Low Fat Quiche
Categories: Low fat, Main dish
Yield: 1 servings

Filling – tuna, pineapple, Onions, broccoli, spinach, Corn, etc
(whatever takes Your fancy)

L/F or F/F Cheese (optional) – approx 250 ml (1 cup)

Custard 150 ml milk (approx 1/4 pint) 2 eggs (I use 1 egg 1 egg
white) 30 ml (1 heaped tablespoon) flour (ordinary white/ww flour;
corn flour; potato flour, etc) pinch of mixed herbs black pepper to
taste

1) Heat oven to 180 C (350 F). Spray a quiche dish with non-stick
baking spray.

2) Place fillings in dish sprinkle cheese over.

3) Place custard ingredients in bowl (in order they are given above)
beat well to get rid of any lumps.

4) Pour custard mixture over fillings bake in oven until set
(approx 35 mins)

I normally cook mine in the microwave (50 to 70 % power for approx 15
mins) until custard is set – if necessary I brown it off in the oven
for approx 5 mins.

The above quantities are enough for a standard size quiche dish
(approx 25 cm in diameter). I normally double the ingredients and
put into a rectangular casserole dish.

Recipe by: Sue Winship Converted to MM by Donna Webster
donna@webster.demon.co.uk

MMMMM

Title: Reuben Burgers
Categories: Diabetic, Main dish, Sandwiches, Meats
Yield: 4 servings

1 lb Extra-lean ground beef; 4 sl Low-fat Swiss cheese;
1 sm Onion; minced 4 sl Rye bread;
1/2 ts Ground pepper; freshly 4 tb Russian Dressing;
4 tb To 8 tb sauerkraut; drained

Mix beef, onion, and ground pepper together and form 4 patties of
equal size about 3/4″ thick. Grill or broil, 4″ from souce of heat,
for 3 minutes on each side for medium-rear. Place 1 to 2 tb on the
center of each patty and top with one 1 oz slice of low-fat Swiss
cheese. Grill for 1 to 2 minutes, until the cheese melts. Serve each
patty open-face on a slice of toasted or grilled light rye bread.
Tope with each serving with 1 tb Russian Dressing.
Joslin Exchange per serving: 3 MEDIUM-FAT EXCHANGES + 1 BREAD/STARCH
EXCHANGE
CAL: 348; PRO: 28g; CAR: 18g;(CALORIES FROM FAT, 46%); FIB: 1g CHO:
72mg; SODIUM: 460mg* POTOSSIUM: 387mg;

Souce: Joslin Diabetes Gourmet Cookbook

*Not recommended for low-sodium diets unless raw shredded cabbage is
substituted for the sauerkraut.

MMMMM

NO-BAKE FRUITCAKE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Graham crackers rolled
-fine
1/2 ts Salt
1/2 ts Ground cloves
1/2 ts Allspice
1 1/2 c Chopped dates
1 c Mixed candied fruit
1/2 c Candied cherries
2 c Whipping cream (unwhipped)
1 t Cinnamon
1/2 ts Nutmeg
2 c Chopped nuts
1 c Glazed pineapple, chopped
1/2 c White raisins
2 c Miniature marshmallows

Put everything but cream and graham crackers in a
large mixing bowl. Stir together well. Whip the cream.
Add fruit mixture to the whipped cream. Add the
crumbs, gradually, mixing with hands. Put in a graham
cracker box lined with foil. Chill in refrigerator.

posted on cooking echo by Suzze Tiernan on 11-19-92

MM by Cathy Svitek

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