Title: LEMON SORBET
Categories: Desserts, Fruits
Yield: 6 servings

Peel of 1 lemon, diced small
1 c Water
1/2 c Sugar
1/2 c Lemon juice
1/2 c Mineral water
Lemon peel twists to garnish

Make a syrup by combining the finely diced lemon peel
with the water the sugar in a non-corrosive pan.
Bring to a boil, reduce heat simmer for 5 minutes.
Remove from the heat let cool. Combine the syrup
with the lemon juice the mineral water.

At this point, use one of two steps. Either use an
ice cream maker follow the maunfacturers
instructions. Or, place in a tall canister put in
the freezer. Freeze for 1 1/2 hours. Remove, stir
beat briefly with a whisk. Return to the freezer
repeat the beating process after another 50 minutes.
You may have to repeat this three or four times. The
more you beat your sorbet, the more air is being
incorporated hence the lighter the finished product.
Keep in the freezer above your fridge rather than a
deep freeze otherwise you’ll get a finished product
that is hard. If you only have a deep freeze, place
sorbet in fridge for 1 to 2 hours before serving.

Will keep for 3 or 4 days.

NOTE: The author from whom I adapted this recipe
suggested that you do not use a deep freeze or any
free standing when making sorbets because the
temperatures are too cold. However, I have had no
success making a sorbet from scratch in a
fridge-freezer. I use my chest freezer mix more
often than is called for. When the sorbet is ready,
then I transfer it to the fridge freezer for keeping
it.

Adapted from Jim Tarantino, “Sorbets!”

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Title: Hamburger Soup
Categories: Soups
Yield: 1 servings

1 lb hamburger
1 c ea. onion, celery, potatoes
1 qt tomatoes
2 lg carrots, grated medium
1 tb salt
2 tb beef bouillion
6 c water
2 sm cans, kernel corn
1 sm can, yellow beans
1 c frozen peas

Fry burger and onion, until brown. Add everything else except last 3.
Simmer 30 minutes, add last 3 and simmer 5 mintues more.
x

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Title: MEAT BALLS [DIABETIC]
Categories: Meats, Beef
Yield: 6 servings

2 cu lean gr.d rd. (15% fat)
1/4 cu prepared bread crumbs
1 ts salt
1 1/2 cu buttermilk
3/4 cu instant rice
1 ts diet margarine
1 cu water
1/2 ts arrowroot

Mix beef, crumbs, salt, 1/2-cup buttermilk, and rice.
Shape into two dozen meatballs (about 1″ thick). In
large skillet, brown meatballs in margarine on all
sides; pour water over; cover tightly. Boil until rice
is tender and meat is cooked (about 30 minutes).
Remove from skillet. Mix remaining 1 cup buttermilk
with arrowroot to form smooth paste; stir into liquid
remaining in skillet. Stirring constantly, cook until
gravy is thick (do not boil). Return meatballs to pan
and gently heat. Serve with gravy.

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PARSNIP AND APPLE SOUP (IRISH)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 lb Parsnips, thinly sliced
1 lb Apples, peeled/cored/sliced
1 Med. onion, chopped
2 ts Curry powder
1 t Ground cumin
1 t Ground coriander
1/2 ts Cardamom
1 Large clove garlic, crushed
1 1/4 l Beef or chicken stock
150 ml Cream
Salt and pepper
Chopped chives or parsley

Heat the butter, and when foaming, add the parsnips,
apples, and onions. Soften them but do not let them
color. Add the curry powder, the spices and garlic;
cook for about 2 minutes, stirring well. Pour in the
stock slowly, stirring until well mixed. Cover and
simmer gently for about half an hour, or until the
parsnips are quite soft. Taste for seasoning. Sive
or liquidize, and if it seems too thick, dilute with a
little stock or water. Add the cream and reheat, but
do not let it boil. Serve garnished with chopped
chives or parsley.

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Title: Aunt Bee’s Lentil Soup
Categories: Soups, Sausage
Yield: 12 servings

1 lb Smoked sausage (large link),
-sliced
1 lb Lentils
1/2 c Chopped onion
1/2 c Sliced celery
1/2 c Sliced carrots
1/8 ts Garic salt
2 1/2 ts Salt
1 1/2 ts Oregano
6 oz Can tomato paste
8 c Water
20 oz Can tomatoes

In a large stock pot, combine all of the ingredients except the
tomatoes. Cook for 1 hour and 30 minutes. Add the tomatoes and simmer
for 30 minutes. Serves 12.

Submitted by: Tina Muncy – Clarksville, Arkansas

Origin: Aunt Bee’s Mayberry Cookbook. Shared by: Sharon Stevens,
Nov/94.
MMMMM

Title: Reuben Casserole
Categories: Neil, Microwave, Fast, Everyday
Servings: 6

2 c Swiss cheese; shredded
1/2 c Mayonnaise
1 cn Sauerkraut; rinsed draine
2 tb Butter
1 cn Corned beef; chopped, 12 oz
1/4 c Thousand island dressing or:
1/4 c Mayonnaise dash ketchup,
-relish
2 Tomatoes; sliced (optional)
1 Green pepper; cut in rings
1/4 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :12
Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
broken into bits, then cheese. Combine mayonnaise and Thousand Island
dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
butter in microwave and blend with bread crumbs, spread over top. Cook 12
minutes on HIGH (100%).

quick and easy, uses cupboard ingredients a recipe from mom (Florida) N.B.
serving are very generous, could serve 6
posted by Anne MacLellan

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Title: Pineapple Burgers
Categories: Ground beef, Fruits, Grill, Burgers
Yield: 1 servings

2 lb Ground beef
3 tb Italian dressing
1 ts Salt
1/4 ts Pepper
15 oz Pineapple slices; drained
8 Slices bacon
3/4 c Barbecue sauce
1/4 c Brown sugar; firmly packed
1/4 c Honey
1 tb Lemon juice

Mix ground beef and Italian dressing, salt and pepper. Shape into 8
patties. Press pineapple slice into each pattie. Wrap with a slice of
bacon and secure with wooden toothpick. Mix remaining ingredients.
Place patties in glass 13 x 9 dish. Pour barbecue sauce mix on
patties. Cover and refrigerate for 2 hours. Grill patties, pineapple
side down, about 10 minutes. Turn, brush with sauce. Grill another 10
minutes. Heat remaining sauce to serve with burgers.

MMMMM

Title: Fried Eggplant Sandwiches
Categories: Sandwiches, Vegetables
Yield: 4 servings

1 Eggplant
Salt
6 oz Mozzarella cheese
(not grated)
1/2 ts Yeast
1 1/2 c Warm water
(105-115 degrees)
2 c Plain flour
Pepper to taste
4 1/2 tb Oil
1 lg Egg white
Oil for frying

Slice the eggplant into 1/4″ rounds. Sprinkle with salt and let
drain in a colandar for about an hour. Slice the mozzarella into
thin slices and trim to the shape of the eggplant slices. Sprinkle
the yeast over the warm water abd stir until is dissolved. Whisk in 1
1/2 cups flour and the pepper until smooth. Keep at room temp for 30
min. Rinse and pat dry the eggplant slices. Fry them in batches
using 1 T oil per batch over medium heat about 2 min per side. Remove
to paper towels to drain while you finish the other slices. Place a
cheese slice between each two eggplant slices (like a sandwich).
Press firmly together and dip in the remaining flour to coat both
sides. Beat the egg white until stiff (but not dry) peaks form. Fold
into the yeast mixture. Heat oil (about 1 inch deep) in a large
frying pan. Dip 1 eggplant sandwich into the batter at a time and
place in the hot oil. Fry 4-6 at a time for 1-2 minutes per side
until light brown. Place on paper towels to drain oil until all are
done. Serve hot. These are great with a horseradish type dressing on
top! Depending on the size of the eggplant, this could make 6-12
sandwiches. Walt MM

MMMMM

FROZEN CHOCOLATE CHEESECAKE TORTE

Recipe By : 365 Great Chocolate Desserts.
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cheesecakes
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Chocolate wafer cookie crumb
4 tablespoon Butter — melted
8 ounce Cream cheese — softened
1 cup Sugar
1 teaspoon Vanilla
1/8 teaspoon Salt
3 ounce Unsweetened chocolate — melt
1 1/2 cup Heavy cream — whipped
3/4 cup Chopped pecans

Preheat oven to 350 F. In a small bowl, combine crumbs and butter;mix well.
Press firmly into bottom of a 9-inch springform pan. Bake 10 Minutes. In a
medium bowl, combine cream cheese, sugar, vanilla and salt.

Beat with electric mixer on medium speed until smooth.

Add choclate and beat 2 minutes. Fold in whipped cream. Stir in pecans. Turn
into baked crust, spreading evenly. Freeze eight hours or longer, until firm.
Cover tightly and store in freezer. Remove from freezer 1/2 hour before
serving for ease in cutting.

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Shrimp Divan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 pk Broccoli,frozen (10oz ea)

1 lb Shrimp,medium,shelled

Salt to taste

Pepper to taste

1 pn Mixed herbs

1 cn Cream/celery soup (10.5oz)

1 c Mayonnaise

1 tb Lemon juice

1/2 c Cheese,shredded

1 c Crumbs,buttered

1. Arrange broccoli in greased 7×11-inch baking dish; cover with shrimp and

sprinkle with salt pepper and herbs.

2. Combine soup, mayonnaise, lemon juice and cheese and pour over shrimp.

3. Top with buttered crumbs; bake in preheated 350’F. oven 40 minutes.

NOTE: Crumbs may be fine dry bread, fine fresh bread, cornflake crumbs or

packaged stuffing; mix with about 3 tablespoons melted butter.

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