CHAYOTE CAVIAR SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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***** NONE *****

1 TB minced shallots
1 TB Dijon mustard
1/2 TB thin soy sauce
2 TB lemon juice
1/2 ts ground white pepper
3/4 c canola or neutral oil
2 chayote julienned
1/8 c red bell pepper brunoise
1 oz Osetra caviar
1 TB chive batons

Combine first 5 ingredients and slowly whisk in oil.
Toss 3/4 of vinaigrette with chayote and peppers.
Combine the rest of the vinaigrette with the caviar
and chives. Cover plate with thinly sliced gravlox.
Place small amount of salad in the middle. Drizzle
with vinaigrette. Yield: 12 to16 portions.

Recipe By : Chef du Jour DJ9306

From: Minnie@juno.Com (Louise M Mccartndate: Fri, 25
Oct 1996 14:13:45 Pst

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Title: Biscuits with Ham Butter
Categories: Breads, Rolls, Meats
Yield: 10 Servings

————————-WALDINE VAN GEFFEN VGHC42A————————-
1 1/2 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
3/4 c Sour cream
1 Egg; lightly beaten
1 c Ham; cube
1/2 c Butter or margarine; soft

In a bowl, combine flour, baking powder and salt; set
aside. Combine sour cream and egg; mix well. Stir into
dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit
cutter. Place on a greased baking sheet. Bake at 425~
for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until
finely minced. Add butter and continue processing
until well mixed. Spread over warm biscuits.

Source: .

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WHOLE BRAN MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour — sifted
3 1/2 ts Baking powder
3 tb Sugar
1/4 ts Salt
3/4 c Milk
1 c Whole bran
1 ea Egg — well beaten
3 tb Fat — melted

Sift flour once, measure, add baking powder, sugar and
salt, and sift again. Pour milk over whole bran, add
egg and fat to bran mixture, add flour, stirring as
little as possible. Bake in greased muffin pans in hot
oven 425 F. for 20 minutes.

Source: Shalersville Grange, Portage County, OH

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Pork Minestrone Soup

Recipe By : From: SuzyWert@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Pork Ham Soups Stews
Freezer Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
1 large onion — chopped
2 teaspoons minced garlic
1 14 1/2 ounce diced tomatoes with Italian-style herbs — undrained
2 cans (10 1/2 oz.) beef broth
1 16 ounces pk frozen bean and carrot blend
1 19 ounces ca cannellini beans — drained
1 medium potato — peeled cut into
— 1/2″ pieces
1 medium sweet potato — peeled, cut into
— 1/2″ pieces
1 tablespoon Worcestershire
2 teaspoons dried basil — crumbled
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound cooked pork roast — cut into 3/4″ cubes
— (3 cups)
5 tablespoons freshly shredded Parmesan cheese

In large Dutch oven, heat oil over medium heat. Saut‚ onion and garlic until
oni
on is tender (about 5 min.), stirring often. Stir in next 10 ingredients. Bring
to boiling; reduce heat, simmer, covered until vegetables are crisp-tender (ab
out 15 min .). Stir in pork cubes; heat through (2-3 min.). To Serve: Ladle 2 c
ups into each soup bowl; sprinkle with 1 tbsp. Parmesan cheese. Amount: 5 (2 cu
p) servings.

from the Frozen Assets List

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Title: Fruit-Flavor Popcorn Balls
Categories: Snacks, Holidays, Jello, Popcorn
Yield: 48 servings

1 c Light corn syrup
1/2 c Sugar
1 sm Jello; any flavor
1/2 lb Salted peanuts; coarse chop
9 c Popped popcorn

Bring syrup and sugar to a boil. Remove from heat and add Jell-O
Gelatin, stirring until dissolved. Add peanuts and pour over popcorn,
mixing well. Quickly form into 1 1/2″ balls. Makes about 4 dozen.

MMMMM

CORN CHOWDER-DALEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Light vegetable oil cooking
Spray
1 c Onion — chopped
6 c Corn kernels — with any
Milk collec
Removed from the cob
3 c Chicken stock — fat
Skimmed
1/2 c Red bell pepper — chopped
1/2 ts Fresh rosemary — chopped
1/2 ts Dried thyme
1/8 ts Ground pepper
Cayenne Pepper to taste
1 tb Fresh basil — chopped

Preheat a large, heavy saucepan over medium heat for
about 1 minute. Spray it twice with the vegetable oil.
Saute the onion for about 5 minutes,
until translucent. Add 4 cups of the corn and saute
for 4 to 5 minutes, until it softens a bit. Add 2
cups of the chicken stock and cook until the corn can
be mashed easily with a fork, about 20 minutes.

Transfer the contents of the pan to a blender and
puree until smooth. Return the puree to the saucepan
over medium-low heat. Add the bell pepper,
rosemary, thyme, black pepper, cayenne pepper, and the
remaining 1 cup chicken stock and 2 cups corn. Stir
and cook for about 10 minutes more, until
the chowder is thick and creamy.

Garnish with the chopped basil.

fat per servingó.1 grams Calories per servingò29
IN THE KITCHEN WITH ROSIE by Rosie Daley

Recipe By :

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Title: FRENCH MEATBALL SOUP
Categories: Diabetic, Soups/stews, Rice, Main dish, Crockpot
Yield: 1 servings

2 tb Rice;
2 oz Ground Beef round;
1 tb Egg; (raw beaten)
1 tb Onion; grated
1 ds Each garlic, parsley, nutmeg
2 tb Dry red wine;
1 1/4 c Beef broth;
Salt and pepper to taste;

Add rice to 1 c. water. Boil 5 minutes; drain well.
Blend rice, ground round, egg, onion, garlic, parsley,
and nutmeg; form into small meatballs. Add wine to
broth; bring to boil. Drop meatballs into hot broth,
one to at time. Bring to boil again; reduce heat.
Simmer 20 minutes. Add salt and pepper. Microwave: Add
rice to 1 c. salted water. Bring to a boil. Hold 5
minutes; drain well. Combine meatball ingredients as
above. Bring wine and broth to a boil. Drop
meatballs into hot broth, one at time. Bring to a boil
again. Hold 10 minutes. Add salt and pepper. Food
Exchange per serving: 1 MEAT EXCHANGE + 1 STARCH/BREAD
EXCHANGE CAL: 71

Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours by Nancy O’Brion and

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Title: FLOWER TART – COUNTRY LIVING HOLIDAYS
Categories: .clhl, Holidays, Desserts, Tarts, Decor
Yield: 10 servings

Sugared Flowers, Petals, or
-Leaves (separate recipe)
Pastry (recipe follows)
1 1/2 c Slivered blanched almonds,
-toasted
1/2 c Sugar
1/2 c (1 stick) butter, softened
2 lg Eggs
1/4 c Unsifted all-purpose flour
1 ts Almond extract

NOTE: This elegant tart with sugared-flower topping can be made with
an almond filling for a spectacular holiday dessert or without the
filling for a table or sideboard holiday display that will last
several days.

1. Several hours or day before, prepare Sugared Flowers, Petals, or
Leaves. At least 45 minutes before, prepare Pastry.

2. Heat oven to 375’F. On floured surface, roll out pastry to 11 -inch
round. Fit pastry into 9-inch fluted tart pan with removable bottom.
Line pastry shell with aluminum foil and fill with pie weights or
beans. Bake 10 minutes. Remove foil and weights; bake shell 10
minutes longer. Set aside. If making for display, cool and fill with
Sugared Flowers. Petals, or Leaves at this point.

3. In food processor fitted with chopping blade, grind 1 C almonds
with the sugar until very fine.

4. In large bowl, with electric mixer on medium speed, beat butter and
almond-sugar mixture until combined. Add eggs, one at a time, beating
well after each addition. Stir in flour and almond extract just until
combined and stiff batter forms.

5. Sprinkle remaining 1/2 C almonds over bottom of tart shell. Gently
pour batter over almonds.

6. Bake tart 20 minutes or until golden. Cool completely on wire rack.
Remove tart from pan; place on serving platter and top with Sugared
Flowers, Petals, or Leaves. Cut into 10 wedges to serve. Pastry: In
medium-size bowl, combine 1 1/4 C unsifted all-purpose flour and 1/4 t
salt. With pastry blender or 2 knives, cut in 6 1/2 T butter until
mixture resembles coarse crumbs. Sprinkle 2 to 3 T cold water, 1 T at
a time, over flour mixture and mix lightly with fork until pastry is
moist enough to press into a ball. Wrap and refrigerate 30 minutes.

Country Living Holidays/1994 Scanned edited by Di Pahl

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From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Chili Vinegar

20 2-inch-long dried chilies
2 cups white-wine vinegar
In a very clean 1-qt glass jar combine the chilies and the
vinegar and let the mixture steep, covered with the lid, in a
cool dark place for at lease 2 days and up to 2 weeks, depending
on the strength desired. Strain the vinegar through a fine sieve
into a glass pitcher, reserving 2 chilies for garnish and
discarding the rest, and pour it into 2 very clean 1/2 pint glass
jars. Ad the reserved chilies and seal the jars with the lids.

GINGER CHEESE MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Prize winning recipe
2 c Flour
3 ts Baking powder
1/4 ts Baking soda
1/2 ts Ginger
1/4 ts Salt
1 Egg, well beaten
1/2 c Milk
1/2 c Molasses
4 tb Melted shortening
3/4 c Grated cheese

Sift flour, measure, and sift with salt, ginger,
baking soda, and baking powder. Combine egg, milk,
and molasses. Add to dry ingredients, stirring
constantly. Beat only until smooth. Add shortening,
and fold in grated cheese. Fill well-oiled muffin
tins 2/3 full. Bake in hot oven (425ø F) 10-15
minutes. 16 servings. Mrs. Bernice Owens, Venue, PA.

Converted by MMCONV vers. 1.20

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