Root Beer

Recipe By : Schilling
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bottle root beer concentrate
5 pounds sugar
5 gallons water — luke warn
1/2 cake .03 oz fresh yeast — Dissolve in
1 cup water — warm

SHAKE WELL BEFORE USING to make root beer, mix content of this bottle
with 5 lbs . sugar is large crock or kettle (DO NO USE ALUMlNUM). Stir
in 5 gallons lukewar m spring water Dissolve 1/2 of a 0.6-ounce cake
fresh yeast in 1 cup lukewarm wa ter. Add to mixture above STIR
WELL. Bottle immediately, leaving 2-inch space at top of bottle. Cap
or cork tightly. Do not use disposable thin-wall bottles or resealable
twist off caps Corks must be tied securely CAUTION-Set bottles on the
ir sides in warm place (70ê-80°F. for 1 or 2 days, then store at
40°-45°F. for 3 to 4 more days. Serves chilled. Makes 5 gallons. For;
change of pace, add 1 tsp . concentrate to 1 quart lemonade.

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HERBED VINAIGRETTE

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Soy oil
1/4 c Tarragon white wine vinegar
1/4 c Chopped fresh parsley
1/4 c Chopped fresh basil
1 tb Finely chopped green onions

Combine all ingredients in a jar. Shake well. Refrigerate. May be used
as a marinade or salad dressing. Yields 18 tablespoon servings.

(Per Serving): 83 calories/5 grams protein/1 gram carbohydrates/9 grams
total fat/1 gram saturated fat/0 mg cholesterol/1 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

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Title: Creamy Potato-Carrot Casserole
Categories: Potato cass, Mash
Yield: 4 servings

2 c Potatoes, peeled, diced
3/4 c Carrots, diced
2 sl Bacon
1/3 c Milk
2 Eggs, beaten
1/2 c Parmesan
1/4 c Green onion, sliced
3 T Sour cream OR plain yogurt
1 T Parmesan

In a medium saucepan cook potatoes and carrots, covered, in boiling
water about 12 minutes or until carrots are tender. Meanwhile, in a
small skillet cook bacon until crisp. Drain, crumble and set aside.
In a large mixer bowl mash potatoes and carrots with a potato masher
or an electric mixer on low speed. Gradually beat in the milk till
mixture is creamy. Stir in eggs, the 1/2 cup of parmesan cheese,
green onion, and sour cream or yogurt. Transfer to a 1-quart
casserole. Bake, uncovered, in a 350` oven for 20 minutes. Sprinkle
with the bacon and 1 tablespoon parmesan cheese. Bake for 15 minutes
more or until center is set.

MMMMM

Title: GERMAN LENTIL SOUP WITH FRANKFURTERS
Categories: Soups, German
Yield: 8 servings

2 x Med Onions, peeled chopped
Clove Garlic, crushed
2 x Med Carrots,(scraped,chopped
2 x Stalks Celery,(cleaned,chopp
2 T Salad Oil
8 c Water
2 c Lentils, washed drained
Bay Leaf
1 1/2 t Salt
1/4 t Pepper
1 lb Frankfurters, sliced thickly
2 T Cider Vinegar

Saute onions, garlic, carrots, and celery in heated
oil in a large kettle for 5 minutes. Add water,
lentils, bay leaf, salt, and pepper. Bring to a boil.
Lower heat and cook slowly, covered, about 30 minutes,
until lentils are just tender. Add frankfurters and
cook another 10 minutes. Remove from heat and stir in
vinegar. Remove and discard bay leaf. Serves 8.

—–

2 cups water
1 package Chicken Top Ramen
1 Chicken bouillon cube
½ package frozen chopped brocolli
1 boneless, skinless chicken breast, cubed.
Bring the water, top ramen seasoning packet and bouillon cube to a boil.
Add the frozen brocolli and bring to a boil again. Add the cubed chicken,
and boil until done (about 5 minutes). Add the ramen noodles, cook until
done.

Really simple, somewhat nutricious, and even my kid will eat it 🙂

Title: CHEESEBURGER LOAF
Categories: Casseroles
Yield: 6 Servings

MMMMM——————MEAT STRETCHER COOKBOOK———————–
1.00 Beaten egg
1.00 (10 3/4oz) cheddar cheese
-soup
0.50 c Soft bread crumbs
0.50 c Dill pickle; chopped
0.25 c Onion
0.25 ts Salt
0.13 ts Pepper
1.50 lb Hamburger

Preheat oven to 350. Combine egg, 1/3 c soup, bread crumbs, pickle,
onion, salt and pepper. Add hamburger. Mix well. Shape into loaf.
Place in shallow pan. Bake 1-1/4 hr.

Turn onto platter. Heat remaining soup. Pour over loaf to serve.

Posted on GEnie Food Wine RT Feb 23, 1993 by C.SVITEK [cathy]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat Luscious echoes

MMMMM

BRAZILIAN CHICKEN RICE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3 lb. Chicken
1 Bay leaf
1 Medium onion, quartered
1 Whole clove
2 Ripe tomatoes, quartered
1 Carrot, cut into 1″ pieces
1/4 c Chopped celery leaves
20 Black peppercorns, tied in
A piece of cheesecloth
1/2 c Uncooked white rice
Salt freshly ground black
Pepper
3 Carrots, thinly sliced on
The diagonal
1/4 c Finely chopped flat-leaf
Parsley

1. Wash the chicken thoroughly. Remove the skin and
any pieces of fat.
Pin the bay leaf to 1 onion quarter with the
clove. Place the
chicken in a large pot with the tomatoes, onion
quarters, 1 carrot,
celery leaves, and peppercorn bundle. Add 10 cups
cold water and
bring to a boil. Using a ladle, skim off the fat
and foam that rise
to the surface. Reduce the heat and simmer for 1
hour, skimming often
to remove the fat.
2. Remove the chicken from the broth and let cool.
Strain the broth into
a large saucepan, pressing the vegetables to
extract the juices.
(There should be about 8 cups of broth.) Pull the
chicken meat off
the bones and shred or finely dice it.
3. Add the rice, salt, and pepper to the broth and
simmer for 10 minutes.
Add the thinly sliced carrots and celery to the
soup with the shredded
chicken and half the parsley. Simmer the soup for
another 10 minutes,
or until the rice is tender. Correct the
seasoning, adding salt and
pepper to taste. Sprinkle with the remaining
parsley and serve at
once.
~–

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Title: GIARDINIERA REDO 2/18/94
Categories: Pickles, Condiments
Yield: 4 qts

2 1/4 lb Carrots; small
1 bn Celery
4 x Green peppers; or any other
-color, red, yellow etc
1 lg Cauliflower
2 1/2 lb Onions; small white, peeled
-these are pearl onions
1 c Salt
4 1/4 qt Cold water
1/2 ga White vinegar
1/4 c Mustard seed
2 tb Celery seed
3 Chiles; dried, or more
-subst. powder, 3 Tb approx
-Use ancho or chipotle
18 oz Sugar; or slightly less

Peel carrots, cut in half lengthwise then into 1 1/2
inch pieces. Cut celery into similar sized pieces.
Remove seeds from Peppers and cut into 1 3/4 inch
strips. Break the cauliflower into flower heads.
Dissolve the salt in cold water. Place the vegetables
in this brine to cover, leave overnight. After 12-18
hours drain the vegetables, rinse in cold water, and
allow to drain again. Select jars with glass or
enameled lids. Wash and rinse well, then dry in a warm
oven. A single large jar works fine. In a large glass
or stainless steel pan combine vinegar, mustard seed,
celery seed, chiles and sugar. Boil for 3 minutes and
then add the carrots and onions and boil for 5
minutes. Fill the warmed jars with hot vegetables and
top up with vinegar to within a half inch of the rim.
Close lids firmly. This goes into a 3 1/2 to 4 quart
jar, and looks as good as it tastes.

—–

Title: Oven-Roasted Potatoes and Onions
Categories: Diabetic, Vegetables, Vegetarian, Side dishes
Yield: 6 servings

6 lg Potatoes, quartered 1 tb Fresh parsley, chopped
6 md Onions, quartered 1 tb Fresh basil, chopped
1/3 c Vegetable oil 1 ts Fresh marjoram, chopped
1 ts Black pepper

Preheat oven to 375F. Place potatoes onions in shallow roasting
pan. Combine oil herbs pour over the vegetables. Toss bake,
uncovered for 1 hour, or till fork tender. Turn occasionally to
prevent sticking. Food Exchanges per serving:1 STARCH/BREAD EXCHANGE
+ 1 VEGETABLE EXCHANGE; + 1 FAT EXCHANGE
“The Hamilton Spectator”, May 26, 1993

MMMMM

Title: Home-Style Vegetable Soup
Categories: Main dish Soups Vegetables
Servings: 8

1 tb Olive Oil
1 ea Onion; Md, Chopped
2 ea Celery Stalks; Chopped
2 ea Carrots; Sliced
1 ea Zucchini; Md, Sliced
1/2 c Garbanzo Beans; Canned
8 oz Tomatoes W/Juice; Canned
2 ea Bay Leaves
1/2 ts Italian Herbs
2 c Chicken Broth
1 c Tomato Juice
5 c Water
1 tb Parsley; Fresh, Chopped
1/2 c Fresh Mushrooms; Sliced
2 c Spinach; Fresh, Chopped
1 c Pasta; Cooked

In a 4-quart pot, heat the oil and saute the onion, celery, and carrots.
Add the zucchini, garbanzo beans, tomatoes with juice, bay leaves, Italian
herbs, broth, tomato juice,and water. Bring to a boil, reduce the heat
and cook over medium-high heat until the vegetables are tender, about 30
minutes. Add the parsley, mushrooms, spinach, and pasta. Cook another 7
to 10 minutes. Remove and discard the bay leaves.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
100 5 G 16 G 3 G 3 G 0 0 184 Mg

From The Cookbook For The 90s by Helen V. Fisher

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