Title: Braised Beef And Musrooms (English)
Categories: Caserole, English
Yield: 4 servings

1 lb Chuck steak cut
Into 2 inch pieces
1 1/2 oz Butter
1/2 lb Small onions
1/2 lb Flat mushrooms
1/2 ts Mixed herbs
1 Bay leaf
1 tb Flour
2 Wineglasses of port wine
1/2 pt Beef stock or water
Salt and pepper

Set oven to 350/F or Mark 4. Using a flameproof casserole
dish, melt 1 oz. of the butter and brown the meat on all sides.
Remove from the dish and set aside. Peel the onions melt the
remaining butter in the casserole and cook the onions for a few
minutes. Stir in the flour, blend in the stock and continue stirring
until boiling. Return the steak to the pan and add the port wine,
herbs, bay leaf, salt and pepper. Stir until boiling. Put the lid on
the casserole and cook in the oven for l 1/2 hours or until the meat
is tender. Slice the mushrooms and add to the casserole; cover again
and cook for a further 1/2 hour. Serves 4.

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SHRIMP AND TOMOTO IN SHELLS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 1/2 lb Shrimp, peeled and deveined
2 Cloves garlic, minced
28 oz Canned tomatoes, drained
And chopped
1 t Chopped parsley
1/4 ts Fennel seed
1/2 ts Lemon juice
Salt and pepper to taste
Pinch of sugar

1) Heat oil in a large frying pan. Add shrimp and garlic; season and cook
3-4 minutes over high heat, stirring occasionally.

2) Remove shrimp pan and set aside.

3) Add tomatoes and parsley to pan. Season with salt, pepper, and fennel
seed; cook 4-5 minutes over high heat, stirring occasionally.

4) Stir in lime juice and and sugar and replace shrimp in the pan. Simmer
1 minute to reheat, then spoon into scallop shells and serve with
vegetables.

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CANTALOUPE WITH CHICKEN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Poultry
Fruits Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHICKEN—–
2 c Cubed cooke chicken
1 1/2 c To 2 C Fresh blueberries
1 c Sliced celery
1 c Seedless green grapes,
-halved
1/2 c Sliced almonds
3 Cantaloupes, halved seeded
—–DRESSING—–
1/2 c Mayonnaise
1/4 c Sour cream
1 tb Fresh lemon juice
1 1/2 ts Grated lemon peel
1 1/2 ts Sugar
-ÿÿ
1 1/2 ts Sugar substitute
1/2 ts Ground ginger
1/4 ts Salt (optional)

In a large bowl, combine chicken, blueberries, celery, grapes and
almonds. In a small bowl, mix dressing ingredients. Pour over the
chicken mixture and toss gently. Spoon into cantaloupe halves. Serves
6.

Nutritional Information: One serving (prepared with sugar substitute,
light mayonnaise and sour cream and without added salt) equals: 285
calories, 87 mg sodium, 36 mg cholesterol, 37 gm carbohydrate, 18 gm
protein, 9 gm fat.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

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PIZZA SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Rice
Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Risotto — uncooked
3/4 c Onion — chopped
1 c Mushrooms — sliced
1/4 c Green Pepper — chopped
2 Cloves Garlic — minced
2 ts Olive Oil
2 c Beef Broth
2 c Tomato Sauce
2 ts Dried Basil
1 t Oregano
2 oz Mozzarella Cheese —
Shredded

In a large pot cook macaroni about 10 minutes, or
until tender; drain. Saute onion, mushrooms, green
pepper and garlic in olive oil until onion is
transparent. Add beef broth, tomato sauce, basil,
oregano, and cooked macaroni; simmer 10 minutes.
Ladle into bowl and top each with mozzarella.

Makes 4 servings.

Recipe By :

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Date: Fri, 10 Dec 93 08:23:12 CST
From: mindy.s.mymudes@uwrf.edu

NURNBERGER COOKIES

1 cup honey
1/4 cup eggbeater or equiv.
1 tsp grated lemon rind
1/4 tsp. cloves
1/2 tsp nutmeg
3/4 C brown sugar
1 tablsp lemon juice
2 3/4 Cups flour
1 tsp cinnamon
1/2 tsp. baking soda
slivered almonds for decoration, (optional)

Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount
of dough at a time to 1/4 " thick. Cut into 2″ rounds. Place on nonstick
cookie sheet, place a slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup
water until first indication of a thread appears (230 degrees). Remove from
heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when
icing gets sugary, reheat slightly, adding a little water until clear again).

Title: NO-BAKE BUTTERSCOTCH HAYSTACKS
Categories: Candies, No-bake
Yield: 24 candies

1 c Butterscotch Chips
– (Hershey’s)
1/2 c Reese’s Peanut Butter Chips
1 tb Shortening
-(do not use butter,
– margarine or oil)
1 1/2 c Chow mein noodles
— coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place
butterscotch chips, peanut butter chips and shortening. Microwave at
HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until
chips are melted and mixture is smooth when stirred. Immediately add
chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls
onto prepared tray or into paper candy cups; let stand until firm. If
necessary, cover and refrigerate until firm. Store in tightly covered
container in refrigerator. About 2 dozen candies.
Variation:

Chocolate Haystacks: Substitute 1 cup Hershey’s Semi-Sweet Chocolate
Chips or Hershey’s Milk Chocolate Chips for butterscotch chips. Proceed
as directed above with peanut butter chips, shortening and chow mein
noodles.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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PEPPERMINT STICK PIE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 1/2 cups Chocolate wafer crumbs
1/4 cup Margarine or butter — melted
—–FILLING—–
24 Marshmallows — large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons Peppermint candy — crushed

Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly against
bottom and sides of an ungreased 9″ pie plate. Bake 10 minutes. Cool. Heat
marshmallows and milk over low heat, stirring constantly, just until
marshmallows are melted. Remove from heat; stir in vanilla. salt, extract and
food color. Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from a spoon.Beat whipping cream in chilled bowl until stiff. Stir
marshmallow mix until blended well; fold into whipped cream. Pour into crust.
Refrigerate at least 12 hours.Before serving, sprinkle with crushed candy.

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TABOULI #2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Burghul wheat,
1 sm Onion finely chopped,
Juice of 1 lemon
1/2 oz Parsley finely chopped,
16 Black olives stoned,
Sea salt
4 tb Olive oil,
8 sm Tomatoes,

freshly ground pepper

Soak the wheat in warm water for 20 mins. Drain
thoroughly squeeze dry. Add the onion, parsley
half of the olives quartered. Beat together the oil
lemon juice season to taste. Mix into the wheat. Put
into a flat serving dish and top with the tomatoes
quartered and the rest of the olives cut into halves.
Mint may also be added to this dish, either in place
of the parsley or as well as.

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Title: Caramel-Nut Popcorn
Categories: Snacks
Yield: 15 servings

MMMMM———————–BCROCKER CKBK—————————-
12 c Popper popcorn
3 c Walnut OR pecan halves OR
-whole almonds
1 c Brown sugar
1/2 c Butter
1/4 c Light corn syrup
1/2 t Salt
1/2 t Baking soda

Divide popcorn and nuts between 2 ungreased rectangular pans, 13×9".
Cook brown sugar, butter, corn syrup and salt over med heat, stirring
constantly until bubbly around edges. Continue cooking 5 mins, remove
from heat. Stir in baking soda until foamy. Pour over popcorn and
nuts, stirring until corn is well coated. Bake uncovered 200, 1 hr,
stirring every 15 mins. 300 cal per 1c Source: BCrocker ckbk

MMMMM

Title: Can of Veggie Salad
Categories: Salads, Vegetables, Vegetarian
Yield: 1 batch

MMMMM—————————SALAD——————————–
1 cn (15 1/2 oz.) tiny whole
— Blue Lake stringless
— green beans
1 cn (15 oz.) Belgian baby
— carrots, extra tiny
1 cn (15 oz.)tiny whole beets
6 Green onions, diced (white
— and green both)
1 Cucumber, peeled and diced

MMMMM————————–DRESSING——————————-
1/2 c Lemon juice
1/2 c Tarragon vinegar
3/4 c Olive oil
Grated peel of one lemon
2 Cloves garlic, minced
Salt to taste
Freshly ground coarse pepper
— to taste

Dump canned vegetablaes into a colander; drain well.

Make dressing, reserving half for future use. Add remaining half to
vegetables and toss well. Chill and serve on Bibb lettuce. Garnish
with a sprig of parsley and sprinkle with some whole wheat croutons.
Serve with reserved dressing alongside in a cruet.

From vegan.zip at Michelle Stewart’s SunShine PC Board in Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.

MMMMM