Title: PEACH RHUBARB JAM
Categories: Condiments, Can/preserv
Yield: 6 servings

2 Qt. Sliced or fresh rhubarb,
-1 inch pieces
4 c Sugar
1 cn Peach pie filling (21 oz.)
1 pk Orange flavored gelatin

In a large bowl, combine rhubarb and sugar; allow to stand over night.
Transfer to a large saucepan and bring to a boil. Reduce heat and
simmer for 10 minutes. Meanwhile, dice peaches and add with filling
to saucepan; return to boiling. Remove from heat; add gelatin and
stir until dissolved. Spoon into canning jars or freezer containers.
Cool completely. Refrigerate or freeze. Yield: About 7 half-pints

SOURCE: *Darlene Desotel, Monona, IA, Country Woman Magazine Mar/Apr
93

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Date: Sat, 16 Apr 94 02:39:08 CDT
From: Jeanne Chappell

Cranberry Salsa
———————————————————————–

1 -12 oz bag fresh cranberries – chopped
(I slice frozen cranberries using food processor, 3mm slicer)

4 green onions, minced
2 jalapeno peppers, minced
2/3 C sugar
1 T crushed dried mint
6 T lime juice
1/4 t ground ginger

Combine ALL ingredients in a bowl
Cover and chill 24 hours or up to 4 days

CREAM OF PEA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Soup
Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter or margarine
2 tb Finely chopped onion
2 c Cooked or canned peas
1/2 ts Salt
1 t Sugar
2 c Water
1 c Light cream or milk
1/4 ts Garlic salt
1/4 ts Pepper

1. Place butter and onion in a deep, 2 1/2-quart, heat-resistant,
non-metallic casserole. Heat, uncovered, in Microwave Oven 3 minutes or
until onion is tender. Stir mixture occasionally. 2. Add peas, salt, sugar
and water. Heat, uncovered, in Micro- wave Oven 3 minutes. Puree mixture
in a blender until smooth. 3. Add light cream and heat, uncovered, in
Microwave Oven 3 to 5 minutes or until heated through. Stir occasionally.
4. Stir in remaining ingredients and heat, uncovered, in Micro- wave Oven
1 minute longer or until soup bubbles. 5. Allow soup to stand 2 to 3
minutes before serving.

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Homemade Homestyle Dressing Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 2 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons instant minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/2 teaspoon monosodium glutamate — optional
1 tablespoon dried parsley flakes

Combine all ingredients in a small until evenly distributed. Put mixture i
n a foil packet or small glass jar. Label with date and ingredients. Stor
e in a cool, dry place. Use within 6 months.

Makes 1 packet, or about 2 tablespoons, of Homemeade Homestyle Dressing Mix
=2E

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HERB-OATMEAL BREAD (CLAY-POT)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Active dry yeast
3 tb Honey
1 1/2 tb Salt
2 c Water
3/4 c Oatmeal — not instant
2 tb Sour cream
3/4 c Whole wheat flour
1 t Celery seeds
1 t Poppy seeds
1 tb Sesame seeds
1 tb Fresh sage — chopped
1 tb Fresh basil — chopped
1/2 ts Dill — dried
1 Egg — beaten
2 tb Butter — melted
1/2 c Pine nuts
4 c All-purpose flour

Combine the yeast, honey and salt with 1 cup lukewarm
(not hot) water and set aside. (Remember: if the water
is too hot it will kill the growing yeast.)

Heat 1 cup water to boiling, and add the oatmeal and
sour cream. Simmer, covered, for 10 minutes, then
remove from the heat and cool to lukewarm. Combine the
whole-wheat flour, seeds, and herbs in a large mixing
bowl. Add the oatmeal and yeast mixtures and beat
until well blended. Add beaten egg and melted butter
and beat several times again. Add the pine nuts, then
add 3 cups of the all-purpose flour, one cup at a
time, beating between each addition until a fairly
stiff dough is developed.

Spread the remaining all-purpose flour on a board and
knead the dough into it thoroughly, about a dozen
times, then put the dough in a large, well-greased
bowl and cover with a damp cloth. Set to rise in a
warm place until double its original bulk (about 1
hour).

Just before the end of the rising time, presoak 2 clay
pots, top and bottom, in hot water for 15 minutes. (We
use 2 pots in order to bake each loaf separately.)

Place the risen dough on a floured board, divide, and
shape into 2 loaves. Before putting the loaves in the
presoaked pots, put a small piece of aluminum foil,
just large enough to cover the bottom of the loaf, on
the bottom of each pot. (This keeps the bread from
sticking to the pot.) Place the dough inside the pots,
cover, and allow to rise until almost doubled in bulk
(about 45 minutes). (I wrapped the pot in a wet towel
to keep it from drying out too soon.)

Cover the pots and put them in a cold oven.

Set the oven temperature at 480 degrees. Bake for 40
minutes. If necessary, remove lid for the last 5
minutes of baking to get a golden brown crust.

Source: “The Clay-Pot Cookbook” by Georgia MacLeod
Sales and Grover Sales

NOTE: This is the best bread I’ve made in a long time.
High loaf, light, and with a very crisp crust and
moist inside. Pine nuts don’t add much to it and could
be left out. Had a problem with it sticking to the pot
(my clay pot has a semi-glazed bottom which I greased
very lightly with shortening, and it still stuck in
spots).

– – – – – – – – – – – – – – – – – –

Title: Whole Wheat Flour Tortillas
Categories: Diabetic, Breads/bm, Low-fat/cal
Yield: 6 servings

1/2 c Flour 1 tb Vegetable oil
1/2 c Whole wheat flour 6 tb Warm water
1/4 ts Salt

Combine flours and salt. Mix water and 2 ts oil, stir into flour
mixture to make a soft dough. Divide dough into 12 even pieces.
Shape each into a small ball. Coat palms with remaining oil. Roll
each ball in oiled hands. Place in a bowl and cover with a cloth or
plastic wrap. Let stand about 15 min.

Preheat an ungreased frypan. Shape each ball into a very flat 4″
round patty. Roll out on a lightly floured surface to a 6 in circle.
Cook each round on preheated frypan until bubbles form on top, and
underside is flecked with brown but not too crisp and still flexible.

Stack cooked tortillas, cover with a dry cloth towel. Serve
immediately or reheat in 350F oven before serving.

Cut in wedges and crisp to make chips for dips or serve with melted
cheese and chilies as nachos.

Makes 6 servings, each 2 tortillas 6″ 1 starchy choice, 1/2 fats
oils 14 g carbohydrate 3 g protein 2 g fat 86 calories

Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared
by Elizabeth Rodier

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Title: Australian Pork with Port Coffee Sauce
Categories: Main dish, Pork, Sauces, Australian
Yield: 8 servings

4 3/8 lb Pork loin, boned
1 c Strong coffee
1/2 c Cream
1/3 c Port
2 ts Sugar
1/4 c Water
2 ts Cornstarch

Preheat oven to 350F. Remove rind from pork and trim fat to make a 1
cm layer. Roll and tie the meat. Weight pork and calculate cooking
time, allow 25-30 mins. per 500 gr. Place meat in roasting pan. Roast
pork for 30 mins.

Combine coffee, 1/4 c. cream, 1/4 c port sugar, pour over pork.
Continue roasting pork for calculated cooking time, basting pork
every 15 mins with coffee mixture. This basting gives the outside a
beautiful golden glaze helps to keep the meat moist.

Remove pork from oven when cooked. Keep covered in a warm place while
making the sauce.

Skim fat from the pan juices. Place juices in a small saucepan with
water, remaining 1/4 c cream, remaining port and cornstarch. Cook
until thickened, strain.

Slice pork thinly and place a tablespoon or two of sauce on each
serving. Remaining sauce should be available for guests to add more.

From: The Great Cooks of Australia Cookbook; Elisabeth King,
contributing editor to Australian Gourmet magazine, contributed this
dish.

Posted by: Joell Abbott 6/94

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Title: AUTUMN SOUP
Categories: Soups, Microwave
Yield: 4 servings

1 lb Lean ground beef
1 c Finely chopped onions
4 c Hot water
1 c Carrots, thinly sliced
1 c Celery, diced
1 c Potatoes, diced into
-1/2-inch cubes
2 ts Salt
1/2 ts Pepper
1 Bay leaf, crumbled
Few leaves dried basil
6 Whole fresh tomatoes, stems
-removed cut into eighths

1. Place ground beef, crumbled, into a deep, 3-quart. heat- resistant,
non-metallic casserole. Heat. uncovered, in Micro- wave Oven 5
minutes or until meat is browned. Stir occasionally. 2. Drain excess
fat. 3. Add onions and heat, uncovered. in Microwave Oven 2 minutes
or until onions are tender. 4. Add hot water, carrots, celery,
potatoes and seasoning. Mix thoroughly. 5. Heat, covered, in
Microwave Oven 10 minutes or until water comes to a boil. 6. Add
tomatoes to soup and heat, covered. in Microwave Oven 5 minutes or
until tomatoes are tender.

MMMMM

Title: RICE-VEGETABLE ORIENTAL SALAD
Categories: Salads, Grains
Yield: 4 servings

1/2 c Cauliflower, chopped
1/2 c Broccoli, chopped
1/2 c Carrots, chopped or sliced
1/2 c Snow peas, chopped or sliced
1/2 c Onions, chopped or sliced
2 tb Soy sauce
2 1/2 c Cooked Quick Brown Rice
1 ts Cider vinegar
1 ds Ginger and lemon juice

Cut the vegetables into 1/2-inch cubes. Place the
vegetables in a heavy saucepan with the soy sauce.
Cover and simmer over low heat for 5 to 7 minutes
until the vegetables are barely tender. Cool and add
the remaining ingredients. Chill before serving.
Makes 4 servings.

Variations — Add 1/2 cup of the following: Sliced
water chestnuts, chopped mushrooms, bean sprouts,
pineapple chunks.

Source: Arrowhead Mills “Quick Brown Rice” tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with
permission) Electronic format courtesy of: Karen
Mintzias

—–

TOMATO CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
28 oz 2 undrained and chopped
2 T Butter
2 ea Stalks of celery diced
2 ea Cloves of garlic, minced
1/2 ea Sweet red pepper diced
2 T Butter
1/2 lb Mushrooms, chopped
1 ea Large cooking onion diced
2 T Flour
1 t White sugar
8 c Beef stock
1/2 t Basil
1/2 t Rosemary
1/2 t Thyme
3 oz Cream cheese
1 ea Salt and pepper to taste
1 ea Parsley for garnish

Place the tomatoes, with juice, in a buttered oven-proof baking dish.
Add the celery, garlic and red pepper and cover and bake in a 325
degree oven for 25 minutes. Saute the mushrooms and onion in the
second batch of butter in a large stock pot for about 8 minutes. While
stirring, slowly add the flour and sugar, blending until mixture is
very smooth. Add the stock, basil, rosemary and thyme, stirring until
soup comes to a boil. Add the contents of the baked tomato pan from
the oven and bring to a boil. Cover and simmer the soup for about 30
minutes. Meanwhile, in a food processor, blend the cream cheese, salt
and pepper until smooth. Slowly stir the cream cheese into the soup.
Garnish with chopped parsley. Yield: 12 hearty portions.

– – – – – – – – – – – – – – – – – –