Title: Aniseed Chrabeli
Categories: Cookies, Desserts
Servings: 40

1 1/4 c Sugar
2 Eggs
1 2/3 c Flour, all-purpose; sifted
2 t Aniseed, grated
Grated peel of 1/2 lemon

Sprinkle baking sheets with flour.
In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add
aniseed and lemon peel. Shape dough into 1/2 inch ropes. Cut ropes into 3
inch lengths; curve each piece into a half-moon shape. Slash outer edge of
half-moon in 3 places with a sharp knife. Place on prepared baking sheets.
Cover and let stand overnight at room temperature.
Preheat oven to 375′. Bake cookies 12 to 15 minutes or until golden. Remove
from baking sheets immediately; cool on rack.
This cookie is very hard and crisp. It makes an excellent “dunking”
cookie!

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Title: Vegetable Nut Pate
Categories: Pate
Yield: 2 cups

1 tb Vegetable oil or water
1 lg Onion
1 c Green beans, trimmed
1 c Cashews
1 tb Lemon juice
Salt to taste
Pepper to taste

Heat the oil or water in a small frying pan. Cook the onion slowly
over moderately low heat, stirring frequently, until very soft –
about 5-7 minutes.

Steam the green beans over boiling water until just tender, about 10
minutes.

Place the onion, beans and the remaining ingredients in a food
processor and puree until smooth. Transfer the pate to a serving bowl
and serve immediate. The pate can be refrigerated, but bring it to
room temperature before serving.

Preparation time, 20 minutes.

MMMMM

*SUE’S QUICK ORIENTAL DINNER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown or White Rice
3 c Fresh vegetables of choic
—–SAUCE—–
1 tb Sesame Oil
1/4 c Chopped scallions
1/8 ts Ginger
2 tb Low sodium Tamari
1 tb White sugar
3 tb Sherry
1/2 c Stock

If rice not precooked, start rice. If precooked, put
2-3 cups into the microwave to heat.

Put fresh vegetables into steamer. Filling half the
steamer produces a sufficient amount of vegetables. It
should take 15-20 minutes to steam.

While vegetables are steaming, start sauce in large
coated frypan. Saut‚ scallions and ginger in 1 – 2 T
Sesame Oil. While cooking, prepare liquids in 2 cup
measure: 3 T cup sherry, 1/2 stock (veg., chicken or
beef consomm‚), 2 T low sodium Tamari, 1 T. sugar. If
wine is not available, increase stock to compensate.

Add the rice and vegetables to the sauce and toss in
the large skillet.

Variations: Add tahini, thinned peanut butter, hot
chili oil, large quantity of garlic. Note no garlic is
used for the basic recipe.

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Title: Onion Dip
Categories: Diabetic, Appetizers
Yield: 2 servings

8 oz Plain lo-cal yogurt 1 ds Hot pepper sauce
1/2 x Onions, finely chopped 1 ds Horseradish
2 ts Lemon juice 1 ds Salt and pepper
2 tb Parsley

Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving
= 1/2 milk, 1/2 veg Calories: 72

MMMMM

Lime-Scented Bulgur Pilaf with Raisins and Pinenuts

Recipe By : The Meatless Gourmet
Serving Size : 6 Preparation Time :0:00
Categories : Vegan Grains
Vegetarian Lowfat
Healthwise

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 cup onion — finely chopped
2 cups vegetable broth
1 cup bulgur
1/3 cup raisins
1 teaspoon lime zest — grated
1/2 teaspoon cinnamon
1/4 teaspoon dill weed
1/8 teaspoon salt
1/8 teaspoon dried thyme
2 tablespoons pine nuts — toasted

Heat oil in a medium saucepan over medium heat. Add onion. Cook 5 minutes,
stirring frequently and adding small amounts of water if necessary, about a
tablespoon at a time to prevent sticking.

Add water or broth and bring to a boil. Stir in remaining ingredients, except
pine nuts, cover, reduce heat to low, and cook 10 minutes. Remove from heat
and let stand covered 5 minutes. Fluff bulgur with a fork and spoon into a
shallow serving bowl. Top with toasted pinenuts.

– – – – – – – – – – – – – – – – – –

Per serving: 185 Calories; 4g Fat (17% calories from fat); 6g Protein; 35g
Carbohydrate; 1mg Cholesterol; 699mg Sodium

SAUSAGE BALLS #1

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Pork
Cheese/eggs Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Chedder Cheese Grated
3 c Bisquick
1/3 c Water

Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350øF for 15
minutes. Makes about 5 dozen. NOTE: defrost and reheat
at 350øF.

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Hobo Stew and Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HOBO STEW—–
6 Quartered Carrots
2 pounds Cubed Stew Beef
1 medium Sliced Onion
1 Clove Garlic
4 cups Boiling Water
1 teaspoon Worcestershire Sauce
1 teaspoon Sugar
1 tablespoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika
—–DUMPLINGS—–
1 cup Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 cup Milk
2 tablespoons Vegetable Oil

HOBO STEW: Brown meat in hot oil. Add water, Worcestershire sauce, garlic,
onion and seasonings. Simmer for 2 hours, stirring occasionally to keep from
sticking. Add carrots. Continue cooking for 20 to30 minutes or until carrots
are done. (Cubed potatoes may be added at the same time as the carrots, or
leftover green beans or peas during the last 10 minutes of cooking). Remove
meat and vegetables, thicken liquid for gravy and return meat and vegetables.
DUMPLINGS: Sift flour, salt and baking powder together. Add milk and
vegetable oil to make soft dough. Drop by spoonfuls over Hobo Stew, covering
top. Cover tightly and steam without lifting lid for 12 to 15 minutes or until
dumplings are fluffy. From:
Syd’s Cookbook.

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PEACHY PUDDING BAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 md Peaches
3/4 c Brown sugar (packed) or
-granulated sugar
1 c Bisquick baking mix
1/4 ts Nutmeg

From: Donna Ransdell, COOKING echo

Fresh peaches and brown sugar baked in a pidding,
topped with ice cream. Who needs an ice cream parlor!

Heat oven to 425.

Peel peaches and slice into large bowl. Sprinkle
evenly with sugar and let stand 10 minutes. Stir in
baking mix and nutmeg.

Turn fruit mixture into greased square pan, 9×9.

Bake 30 to 35 minutes. Serve warm and, if you like,
with light cream or ice cream. 6 servings.

From Betty Crocker’s Bisquick Cookbook.

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BLACK-EYED PEA’S BROCCOLI-CHEESE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Broccoli — fresh
2 c Water
3/4 ts Salt
1/2 c Cornstarch mixed with 1 cup
Cold water
1 pt Half and half
1 lb Velveeta
1/2 ts Pepper

Steam broccoli until tender. Place half-and-half and
water in top of double boiler. Add cheese, salt and
pepper. Heat until cheese is melted. Add broccoli.
Mix cornstarch and water in small bowl. Stir into
cheese mixture in double boiler and heat over
simmering water until soup thickens.

Recipe By : Fort Worth Star-Telegram

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Title: Suzy’s Honey Plum Bbq Sauce
Categories: Bbq, Winner, Posted-mm
Yield: 3 servings

2 c Bottled Chili Sauce
1/3 c Lemon juice
1/4 c Honey
1/4 c Plum jam
1 t Paprika
1 t Louisiana Hot Sauce

2nd Place WINNER* GEnie F W BBQ contest 1992

Combine all the ingredients in a saucepan and heat until blended. When
cooled can be stored in the refrigerator for up to two weeks.

Use on Poultry, Ribs or Pork Roast

From the recipes files of suzy@gannet.infi.net

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