Title: Hot and Sweet Pickle Relish
Categories: Canning, Chile heads, Condiments, Relishes
Yield: 8 Half pings

1 qt Cucumbers, fineley chopped
1 c Hot peppers, finely chopped
2 c Onions, finely chopped
1 c Green pepper, finely chopped
1/4 c Salt
3 1/2 c Sugar
2 c Cider vinegar
1 tb Celery seed
1 tb Mustard seed

Combine cucumbers, onions, and peppers in a large bowl; sprinkle with
salt and cover with cold water. Let stand 2 hours. Drain
thoroughly; press out excess liquid. Combine sugar, vinegar and
spices in a large sauce pot. Bring to a boil. Add drained
vegetables and simmier 10 minutes. Pack hot into hot jars, leaving
1/4-inch head space. Adjust caps. Process 10 minutes in boiling
water bath.

Note: For hotter relish, substitute hot peppers for the sweet green
peppers.

MMMMM

Title: CHOCOLATE BUTTER ICING
Categories: Frostings
Yield: 1 servings

2 oz (or 3 oz.) Unsweetened
Chocolate
2 ts (or up to 3 tablespoons)
Butter
1/4 c Hot water, cream, or coffee
1/8 ts Salt
2 c Sifted confectioners’ sugar
1 ts Vanilla

1. Melt chocolate over very low heat. Add butter and melt.
2. Remove from heat and add hot water (or cream or coffee) and salt.
Gradually add vanilla, then confectioners’ sugar until desired
texture is reached.
~–

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BEAN CURD ON SIZZLING PLATTER

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Ethnic
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried lily flowers — loosely
-packed
3 Pieces dried agaric (wood
-ear mushrooms)
2 tb Soybean oil
1 lb Firm tofu
2 ts Sesame oil
5 Fresh shiitake mushrooms
-sliced
1/2 Carrot — shredded
1/2 c Vegetable stock
1 t Low-sodium soy sauce
1/4 ts Sugar
pn White pepper
2 ts Vegetarian oyster sauce
-(Lee Kum Kee makes one — it
-is available in Oriental
-markets)
1 t Cornstarch
1 t — water

Place lily flowers and agaric in a small bowl and
cover with warm water. Soak for 30 minutes, drain and
set aside.

Slice tofu into 1/4″ thick strips. Heat soybean oil
in a wok or large skillet and stir-fry tofu until
brown and crispy. Remove and set aside.

Heat sesame oil in wok over medium-high heat and
stir-fry lily flowers, agaric, shiitake mushrooms and
carrot for 2 minutes.

Add tofu, vegetable stock, soy sauce, sugar, pepper
and soyster sauce to vegetable mixture. Lower heat and
cook for 3 minutes.

In a separate bowl, mix cornstarch with water until
blended. Stir cornstarch solution into vegetable
mixture and heat for 2 minutes.

Serve hot. (Optional: Heat a sizzling platter
overhigh heat. Once hated, place vegetables on platter
and serve immediately).

Per serving: 376 cal; 26 g prot; 120 mg sod; 15 g
crb; 25 g fat; 0 mg chol; 308 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Shoko (Beef and Spinach Stew)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : African Beef
Main Dishes Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 small canned tomatoes — , with juice
1 whole fresh hot chile
4 medium onions — , whole
1/4 cup green bell pepper
6 tbsp vegetable oil
1 lb stewing beef — , cut in cubes
1 cup water [or beef broth]
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
1 lb fresh spinach

1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the
rest of the juice. Combine the chile, tomatoes, onions, and green
bell pepper in a food processor, and process until the vegetables are
minced but not pureed.
2. Heat the oil in a large, cast-iron pot, and saute the vegetables
and beef for 5 minutes over high heat.
3. Add the reserved tomato juice, water sugar, salt, cayenne, and
ginger. Cover, lower the heat, and simmer for 2 hours. Stir
occasionally to keep from burning.
4. Meanwhile, soak the spinach in warm water for 15 minutes. Then
rinse thoroughly, separate, rinse again (and even a third time if you
want to be extra careful), shred coarsely, and set aside.
5. After 2 hours, add the spinach to the pot and cook over medium
heat for 30 minutes, until the water is gone and the spinach is
cooked.
6. About half an hour before serving, prepare boiled rice. Serve
Shoko with rice. [Also good served with Yam Foofoo.]

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Hot Tomato Chutney

Recipe By : The Herbal Pantry, by Emelie Tolley Chris Mead
Serving Size : 50 Preparation Time :1:30
Categories : Condiments Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lbs tomatoes
1 c brown sugar
1 c cider vinegar
1 lg red bell pepper — chopped
1 lg onion — coarsely chopped
2 cloves garlic — minced
3 tbsps ginger, peeled — minced
1/2 c golden raisins
2 jalapeno — seeded and chopped
1 tsp cumin seed
1 tsp mustard seed
2 tsps salt
1/4 c cilantro — chopped

Place all the ingredients except the cilantro in a large non-aluminum saucepan
and cook over medium heat, stirring, until the sugar is dissolved. Continue
to cook, stirring occasionally, until the mixture thickens, about 30 minutes.
Stir in the cilantro for the last few minutes of cooking. Pack in sterilized
jars and seal. Freeze or process in a hot water bath for 15 min. Makes 3 to
4 pints.

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Eugenia Potter’s 27 Ingredient Chili Con Carn

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Dry pinto beans
Water to cover
1/2 cup Butter — or margarine
2 Onions; medium — chopped
7 ounces Can of diced green chilies
2 Cloves of garlic — minced
3 pounds Chopped sirlion
1 pound Pork sausage
2 tablespoons Flour
1 pound Can of baked beans
4 ounces Can pimientos
2 cans Tomatoes (30 oz size)
3/4 cup Celery — chopped
1/2 pound Fresh mushrooms — sliced
1/2 cup Sweet red pepper — chopped
1/2 cup Green pepper — chopped
9 ounces Pitted ripe olives — chopped
1/2 cup Parsley — minced
12 ounces Bottle of chili sauce
1 tablespoon Salt
1 tablespoon Garlic salt
2 teaspoons Black Pepper
1 tablespoon Cilantro — chopped
1 tablespoon Oregano
4 tablespoons Chili powder — more or less
taste
Grated orange peel
1 pint Sour cream

This recipe is from a mystery book by Nancy Pickard and Virginia Rich. The
book is “The 27* Ingredient Chili Con Carne Murders”.

Wash and drain pinto beans and soak in water overnight. Bring to boil, lower
heat, and simmer 2 to 3 hours or until tender. Drain. Meanwhile, melt butter in
large skillet and add onions, chilies, and garlic.
Saute until onion is soft. Add chopped sirloin and cook over moderate heat
until meat is brown. In a separate pan brown sausage and pour off fat. Add
sausage to meat mixture. Sprinkle with flour and stir to blend, then transfer
to Dutch oven or 8 qt. kettle.
Add pinto and canned beans and all remaining ingredints except sour cream;
bring just to boil.
Lower heat and simmer about 30 minutes. Skim off fat with a cold spoon as it
rises to the top. Serve with sour cream. This freezes wonderfully.

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Title: Oriental Speckled Rice Salad
Categories: Salads
Yield: 4 Servings

1/3 c Wild rice
1/3 c Brown rice
1 1/2 c Water
3 tb Teriyaki sauce
2 tb Rice wine vinegar
2 ts Toasted sesame oil
2 ts Honey
1/4 ts Crushed red pepper
1/3 c Shredded carrot
1 pk Frozen pea pods (6oz); thawed
-drained and halved
-diagonally
1/2 c Peanuts; coarsely chopped

Place wild rice in a colander and rinse under cold
water. In a medium saucepan bring wild rice, brown
rice, and water to a boil; reduce heat. Cover and
simmer for 45 to 50 minutes or till water is absorbed
and rice is tender. Remove from heat.
For dressing, in a screw-top jar combine teriyaki
sauce, rice wine vinegar, sesame oil, honey, and
crushed red pepper. Cover and shake the dressing well.
Transfer the rice mixture to a bowl. Stir in shredded
carrot. Pour the dressing mixture over the rice
mixture, tossing to coat. Cover and chill for 2 to 24
hours. Before serving, toss the rice mixture with the
pea pods and peanuts.

Per serving: 277 cal; 10g pro, 35g carb, 12g fat

Source: Cooking for Today, Vegetarian Recipes
Better Homes and Gardens
format by Lisa Crawford

—–

MINNESTRONE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Hamburger
1 c Chopped onion
1 t Minced garlic
1/4 ts Pepper
1 Can beef broth
2 Cans water
3 ts Beef soup base (heaping)
1 1/2 ts Italian seasoning OR
1/2 ts EACH fresh oregano,
Basil, sage, rosemary,
And thyme.
16 oz Can whole tomatos –broken
Into byte sized pieces
8 oz Can kidney beans/undrained
1 1/2 c Sliced carrots
1 c Frozen green beans
1 c Frozen lima beans
1 c Small seashell macaroni

Brown hamburger, onion, garlic and pepper. Add rest
of ingredients except macaroni. cook for at least 20
min add macaroni and cook until macaroni is done. If
you can find the fresh herbs use them, I think it
makes a big difference in the soup.

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Pureed Carrot Soup

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1/4 cup finely chopped onion
1/2 teaspoon curry powder
2 cups finely chopped carrots
3 cups chicken broth
Salt and pepper
1 teaspoon grated orange rind
1/4 cup orange juice
Sour cream and finely sliced scallion
or chives, for garnish

Heat 2 tablespoons butter in a saucepan. Cook onions, covered until soft.
Stir in curry powder. Add carrots and broth; bring to a simmer and cook for
20 minutes or until carrots are very tender. Season to taste with salt and
pepper.

Puree in food processor or blender with orange rind and juice.

Return soup to saucepan (boil down if too thin; add water if too thick);
adjust seasoning. Portion soup into bowls and garnish with a dab of sour
cream and a sprinkling of scallion.

Yield: 4 servings

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CHUNKY APPLE SPICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Oat bran
2 ts Baking powder
1/2 ts Allspice
2 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Ginger
1 t Arrowroot
1/4 c Liquid sweetener
1/2 c Unsweetened applesauce
2 ea Tart apples, peeled diced
1/2 c Water
1/2 ts Vanilla extract

Preheat the oven 400F.

Mix the dry ingredients and wet ingredients
separately. Combine them and mix thoroughly. Spoon
into nonstick muffin tins and bake for about 25 mins,
until golden brown on top. “The McDougall Plan” by
John McDougall Typed by Lisa Greenwood

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