Title: Party Meat Ball Appetizers
Categories: Appetizers, Meats
Yield: 48 meatballs

———————————MEAT BALLS———————————
1 1/2 lb Ground beef
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 tb Chopped parsley
1/2 ts Salt
1/8 ts Pepper
1/2 c Parmesan cheese
2 Eggs; beaten

———————————–SAUCE———————————–
1 Garlic clove; minced
1 lb Canned tomatoes
6 oz Tomato paste
1 ts Salt
1/8 ts Pepper
1/2 ts Oregano
1/4 ts Basil

For meat balls, combine all ingredients thoroughly. Shape to form small
meat balls, using about 1 tablespoon for each. Brown in small amount of
shortening in large skillet, turning frequently until browned on all
sides.

For sauce, combine all ingredients. Pour over browned meat balls; simmer
about 30 minutes. Serve in chafing dish.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Wilted Watercress with Rice and Beans

1 can Kidney beans
1 can Garbanzo beans
1 can black beans
1 cup brown rice and 1/3 cup wild rice
-OR use a brown and wild rice mixture of your own
2 or more cloves garlic (to taste)
rosemary and/or sage to taste
Salt and Pepper to taste
Bunch or two of watercress (I suppose you could also use spinach)
Some fresh celantro

Cook rice as usual, but add extra water so that the rice is still somewhat
soupy when it is finished.

Add beans, garlic, salt, pepper and herbs to rice and heat through.

Serve hot rice mixture over bed of watercress and garnish with chopped cilantro

EGGPLANT-TOMATO CHUTNEY

Recipe By :
Serving Size : 56 Preparation Time :0:00
Categories : Vegetables Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive or vegetable oil
1 md Onion, chopped
1/2 ts Salt
2 md Tomatoes, seeded and
-chopped
(about 1/2 cup)
2 Cl Garlic, crushed
1 md Eggplant, pared and cubed
1/4 c Chopped parsley
1/4 c Currants
2 tb Tarragon vinegar

Heat oil in 12-inch skillet over medium heat. Cook
onion and garlic in oil about 2 minutes. Stir in
eggplant and salt. Cook over medium heat 15 minutes,
stirring occasionally. Add remaining ingredients. Cook
15 minutes longer, stirring occasionally, until
vegetables are soft and no excess liquid remains.
ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON.To
Microwave: Place onion, garlic and oil in 3-quart
microwavable casserole. Cover tightly and microwave on
high 3 to 4 minutes or until onion is softened. Add
eggplant and salt. Cover tightly and microwave 3
minutes. Add remaining ingredients. Cover tightly and
microwave 3 to 5 minutes longer or until vegetables
are soft. Let stand 5 minutes. Serve with slotted
spoon.

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Title: ARROZ DE BACALHAU
Categories: Fish
Yield: 4 servings

1 Onion
– peeled and thinly sliced
4 tb Olive oil
1 Steak dried salt cod
1 Ripe tomato (or dbl. amt.)
– peeled, cored
– and very coarsely chopped
Salt and pepper to taste
1 2/3 c Short-grain rice

Short-grain rice adds the perfect texture to this traditional dish from
northern Portugal. The salt cod may eliminate the need for additional salt.

BROWN THE ONION in the olive oil in a large heavy saucepan over moderate
heat. Meanwhile, shred the cod, remove the skin and bones and wash but do
not soak. Add the cod to the onion, cover and simmer for about 10 minutes.
Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low
heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan
(add twice as much water as there is rice), season to taste with salt and
pepper. When the water boils, add the rice and continue to cook on low heat
until the rice is done–probably 25-to-30 minutes. Cover the kettle for the
last half of cooking.

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Title: Asparagus Soup
Categories: Historic, Vegetables, Soups
Yield: 6 Servings

1 1/2 lb Asparagus, cut up
2 1/2 c Cream or milk
5 Eggs, well beaten
1/4 Stick butter or margarine
2 Strips bacon
2 c Water
2 T Fresh parsley, finely
-chopped
Salt and pepper to taste

In a deep saucepan, bring the water to a boil. Add the bacon; cover
and boil for 15 minutes. Discard the bacon. Add the asparagus;
cover and simmer over medium-low heat until tender.

In a mixing bowl, blend the eggs and cream. Stir this mix into the
asparagus, adding the spices and butter. Simmer for 2 minutes over
low heat, stirring continuously. Remove from the heat and serve.

Historic Michie Tavern
“A Famous Tavern of the 1700’s”
Cooking Treasures of the Past

MM Format by John Hartman
Indianapolis, IN 15 May 1997
Cro-Magnon@juno.com
hartman@indy.net

MMMMM

Pedernales River Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Lard
4 pounds Beef — coarse grind
1 Onion
2 Garlic cloves
3 teaspoons Salt
1 teaspoon Oregano,dried — pref. Mexican
1 teaspoon Cumin
2 cups Water
32 ounces Tomatoes — whole
4 tablespoons Red chile,hot — ground
2 tablespoons Red chile,mild — ground

1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add
the meat to the pan. Break up any lumps with a fork and cook, stirring
occasionally until the meat is evenly browned.~ 2. Add the onions and garlic
and cook until the onions are translucent.~ 3. Stir in the salt, oregano,
cumin, water, and tomatoes.~ 4. Gradually stir in the ground chile, testing
until you achieve the degree of hotness and flavor the suits your palate. Bring
to a boil, then lower heat and simmer, uncovered, for 1 hour.
Stir occasionally.~

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Title: Blueberry Jam
Categories: Diabetic, Fruits, Jam/jelly
Yield: 2 1/2

2 tb Lemon juice; 2 1/2 c Frozen blueberries;
3 ts Unflavored gelatin; -sweetened partially thawed
1/8 ts Salt; Non-nutritive sweetener
1 1/2 ts Arrowroot; -equivalent to 2 cups sugar

Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries.
Boil gently unitl mixture thickens, stirring constantly (about 3-4
minutes). Stir constantly, boiling at full boil for 2 minutes.
Remove from heat; stir in sweetener. Fill and seal jars.
Food Exchanges per serving: 1 TABLESPOON = TRACE FRUIT; CAL: 6 PER
SERVING

Source: Recipes for Diabatics by Billie Little

MMMMM

Pickled Red Onions

Recipe By : Cooking w/Master Chefs/formatted by tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons salt
1 large red onion — peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano — dried
2 cloves garlic — peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Bring 2 quarts of water to the boil in a saucepan, then add 2 teaspoons of salt
and the onions. Bring back to the boil and boil a few seconds, until the onions
have softened slightly and the red color has bled into the white. Drain, and
tur
n the slices into a bowl.
Coarsely grind the peppercorns and cumin, and fold into the onions along with
th
e rest of the ingredients. Add just enough cold water barely to cover the
onions
, and fold all together. Let stand for at least 4 hours — or longer, until
they
take on a beautiful pink color.

– – – – – – – – – – – – – – – – – –

Per serving: 37 Calories; less than one gram Fat (3% calories from fat); 1g
Prot
ein; 9g Carbohydrate; 0mg Cholesterol; 2401mg Sodium

NOTES : Cover and store in the refrigerator, where the onions will keep for a
we
ek or more.

ITALIAN BREAD 1

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Italian
Fatfree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Water
3/4 ts Salt
2/3 ts Sugar
2 c Bread flour
1 1/2 ts Active dry yeast

Recipe by: rec.food.cooking
You didn’t mention the size of your breadmaker, so I’m going to figure
it’s the 1lb loaf (I have a panasonic). Anyway, I’ve used this recipe
at least a dozen times and I’ve never had a failure. I USE ONLY
PILSBURY BREAD FLOUR . . . and it has nothing to do with the fact my
father and brother work for the company. Here goes:

Ialways put water in first and then add the dry ingredients with the
yeast on top. I use the NORMAL setting (3.5 hours) on mine.

– – – – – – – – – – – – – – – – – –

Title: EASY SWEET-N-SOUR PORK CHOPS
Categories: Chinese, Pork
Yield: 2 servings

4 Pork rib or loin chops (1/4-
-to 1/2-inch thick
2 tb Vegetable oil
3/4 ts Salt, divided
3/4 c Unsweetened pineapple juice
1/2 c Green bell pepper strips
3 tb Brown sugar, firmly packed
2 tb Corn starch
1/8 ts Crushed red pepper flakes

Heat oil in large skillet over medium heat; cook pork
chops until browned, turning occasionally, about 10 to
12 minutes. Sprinkle 1/4 teaspoon salt over pork;
remove to warm platter and keep warm. Pour off
drippings from skillet; add remaining ingredients and
rest of salt. Bring to a boil over high heat; return
pork to pan. Reduce heat to low and simmer for 5 to 7
minutes.

Woman’s Day MEALS IN MINUTES August 1985

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