CROCKPOT PORRIDGE2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Cracked wheat
3/4 c Rolled oats — NOT instant
Or quick
3 c Water
1/2 c Raisins
1/4 c Wheat germ
1/2 c Apple — grated
1/4 ts Cinnamon
Milk
Honey

In a slow-cooker, combine the cracked wheat, oats, water, raisins,
wheat germ, apple and cinnamon.

Turn to the lowest setting and cook the porridge overnight.

Spoon into serving bowls, and serve with milk and honey.

Recipe By : PARENTING Magazine – 11/95

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Title: SAVORY GRANOLA CRACKERS
Categories: Cyberealm, Breads
Yield: 70 servings

2 c Rolled Oats
3/4 c Whole Wheat Flour
1/2 c Slivered Almonds
1/4 c Wheat Germ
1/4 c Sesame Seeds
1 tb Honey
1/2 ts Oregano
1 ts Thyme
1/2 ts Onionpowder
3 Eggs
3/4 c Oil

1. In a large bowl, stir together oats, flour, almonds, wheat germ,
sesame seeds, honey, oregano, thyme and onionpowder. 2. With a fork,
beat together eggs and oil. Stir into oat mix. 3. Grease 10 X 15 inch jelly
roll pan. 4. With a spatula, press dough evenly into prepared pan, and bake
in preheated, 400 F oven, for 20 minutes, until golden. 5. Cut into 1
1/2 inch squares, then into triangles. 6. Remove to a rack and cool. Store
in airtight container.
These unusual crackers will keep several weeks at room
temperature- several month in the refridgerator or freezer.
Out of A Natural Christmas
typed by Brigitte Sealing

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PAD THAI WITH SHRIMP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Small size rice noodles
3 tb Tomato sauce
-OR- tamarind paste
2 tb Vegetable oil
1 tb Pickled radish
3 tb Sugar
1/3 c Water or chicken stock
1 Egg
3 tb Fish sauce
1/2 lb Shrimp, cleaned and shelled
1 Handful bean sprouts (fresh)
— chopped once or twice
2 oz Green onions
— cut into 1/2 inch pieces
2 tb Finely chopped peanuts

1. Soak the rice noodles in cold tap water about 20 minutes, until they
are “springy”. Then drain in a colander until needed.

2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as you can
through a seive to remove bits of bark, etc.

3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and
sugar. Mix well and let heat up.

4. Add the noodles, small portions at a time, and and that water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary — it will cook out. Don’t be easy on the noodles ~-
chop them with the spatula or spoon some to separate them. It may help to
“toss” the noodles like a salad, to get them coated.

5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to “clump”, so stir or
“toss” like a salad to get everything mixed, and to ensure that the egg and
shrimp cook thoroughly. It will help to cover the wok with a lid for a
minute or so, then toss the mixture, then cover again. You’ll know it’s
done when the shrimp are completely pink. There may be a little browning
of the noodles; stirring will keep them from burning.

6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.

From: danielh@sequent.com (Daniel Hobbs)

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Creamy Apple BroccoSlaw

Recipe By : Best Recipes 6/94
Serving Size : 10 Preparation Time :0:30
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon white vinegar
2 teaspoons fresh lemon juice*
1 teaspoon sugar
1/4 teaspoon prepared mustard
dash salt
3/4 cup sour cream
1 package Broccoslaw mix
2 cups apples, dipped in lemon juice — cubed

DRESSING: Mix together vinegar, lemon juice, sugar, mustard, and salt. Stir
in sour cream; cover and chill.

Just before serving, add dressing to broccoslaw mix and toss to coat.

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NOTES : Can use ReaLemon

Cherry Yogurt Frosting

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Frostings
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg white
2 Tablespoons Cherry Yogurt

Beat egg white in soft peaks; gradually add the yogurt. Beat to stiff
peaks. Spread on 8 X 9″ cake.
Serve immediately. Yield: Frost sides and tops of any size cake. Food
Exchange per serving: 1 serving NEGLIGIBLE; CAL: 1 serving NEGLIGIBLE
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
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—
Martha
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Careful planning will never replace dumb luck.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jalapeno Apricot Jelly

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dips Spreads Canning, Preserves, Etc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Jalapenos
— stems and seeds removed
1 lg Red bell pepper
— stems and seeds removed
2 c Cider vinegar
1 1/2 c Chopped dried apricots
6 c Sugar
3 oz Liquid pectin
3 To 4 dr red food coloring*
— (I omitted)

*My note: Although the recipe calls for food coloring, the apricots,
jalapenos and red pepper combine to make a beautiful orange color on
their own, and I didn’t add any food coloring. I think it would
spoil the effect.

Put jalapenos, bell pepper and vinegar in blender. Puree until
coarsely ground and small chunks remain.

Combine apricots, sugar and chili mixture in large saucepan. Bring
to a boil. Boil rapidly for 5 minutes. Remove from heat and skim
off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin and food
coloring, if using.

Pour into sterilized jars, seal and cool. (I processed in a boiling
water bath for 10 minutes.)

Yield: 3 pints. (I got 7 half pints.)

Gerlach writes: “This recipe calls for apricots, but peaches,
nectarines and pears work equally well. Any fresh green chile can
also be substituted depending on your heat preference. Serranos will
make it hotter; roasted, peeled New Mexican chiles will tame it down.”

From Nancy Gerlach’s “Fiery Fruits” article in “Chile Pepper: The
Magazine of Spicy Foods,” May/June 1990. Vol. IV, No. 3. Pp. 30-31.
Electronic format by Cathy Harned.

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Per serving: 5324 Calories; 1g Fat (0% calories from fat); 11g Protein; 1385g
Carbohydrate; 0mg Cholesterol; 45mg Sodium

SEAFOOD BAKED IN A PACKAGE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Swordfish OR halibut, cut
-into serving pieces 1/2″
-thick
Salt and pepper
1/3 c Butter, room temperature
1 1/2 ts Garlic puree
1 tb Lemon juice
1 t Dried tarragon
3/4 lb Uncooked small or medium
-shrimp, shelled and
-deveined
1/4 c Dry white wine
1/4 c Whipping cream
2 tb Chopped fresh parsley
-(garnish)

Preheat oven to 350 degrees. Sprinkle fish with salt and pepper. Mix
butter, garlic, lemon juice and tarragon until well blended. Using half of
butter mixture, coat one side of fish and place buttered side down on half
a sheet of heavy-duty aluminum foil that measures 48 inches in length.

Place shrimp on top of fish and dot with remaining butter mixture. Pour
wine over. Fold other half of sheet over fish; seal and crimp foil.

Bake 25-30 minutes in upper part of oven.

Remove fish and shrimp and keep warm on a heated serving platter loosely
covered with aluminum foil.

Pour off juices into a small skillet. Add cream and reduce to 3/4 to 1 cup.
Pour over fish, sprinkle with parsley and serve at once. Serves 6 to 8.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93

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Caesar Salad

Recipe By : Michael A. Even of O’Malley’s on the Green, Anchorage,
AK
Serving Size : 12 Preparation Time :0:20
Categories : Salads And Dressings American Classics

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic — chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
1 quart olive oil
1 teaspoon black pepper
salt — to taste
12 cups Romaine lettuce
croutons — seasonings in recipe

STEP ONE: Prepare Croutons (Optional)–
Cut a loaf of stale bread into 1/4-inch cubes. Season with melted
butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until
crisp.

STEP TWO: Prepare Caesar Salad Dressing–
In a large bowl, grind anchovies to a paste-like consistency. Stir in
all remaining ingredients except Romaine lettuce.

STEP THREE:
Tear Romaine lettuce into large pieces and place in large bowl. Pour
salad dressing over lettuce and toss salad. Serve immediately.

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Nutr. Assoc. : 0 0 620 532 0 0 1034 0 895 0 1280 0

Title: Sweet Hot Mustard
Categories: Toppings, Spreads, Hot
Yield: 1 servings

1/2 c Dry mustard
1 c Malt vinegar
3 Eggs
1 c Sugar

Mix the dry mustard and the malt vinegar together and
let sit in fridge 8 hours or overnight. (The longer it
sits, the hotter it gets) In top of double boiler, mix
the 3 eggs, 1 cup of sugar, and the mustard mixture
together. Cook over boiling water until thickened.
Store in fridge. Makes 1-1/2 to 2 cups.

Origin: Nancy Kirk (my birth mother) Shared by: Sharon
Stevens

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Title: ROSE LEVY BERNBAUM’S TANDOORI MARINADE
Categories: Marinades, Bar-b-q
Yield: 1 servings

—————-FOR POULTRY, LAMB, SEAFOOD—————-
2 tb Lemon juice
2 tb Lime juice
2 ts Salt
1/2 c Plain yogurt
2 Medium garlic cloves; qtrd.
1 ts Ginger root; minced
1/2 ts Cumin seeds
1/2 ts Coriander; ground
1/4 ts Turmeric
1/2 ts Cayenne pepper
1/4 ts Freshly ground pepper
1/8 ts Ground cinnamon
1 pn Ground cloves

Sprinkle the food to be marinated with lemon and lime
juice. Combine the remaining ingredients in the
container of a food processor. Process until smooth.
Makes about 3/4 cup

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