TARRAGON VINEGAR

Recipe By : Homemade Good News (Vol 3 No 8)
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Fresh tarragon sprigs (about 2 cups)
1 quart white wine vinegar

Fill a wide mouth quart jar 3/4 full of tarragon sprigs. Heat the white wine
vinegar to the boiling point and pour into jar. Cover and keep in a cool
place, out of the sun, for 10 days to 2 weeks. Strain into bottles in which
you’ve put 1 to 2 fresh tarragon sprigs for decoration. Cork tightly.

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NOTES : You can make basil and rosemary vinegar this way also.

Title: Chicken Barley Soup (Low Cal)
Categories: Diabetic, Soups/stews, Low-fat/cal, Main dish, Poultry
Yield: 8 servings

3 lb Chicken, Cut in pieces 1/2 c Finely chopped carrot
1/2 c Uncooked barley 1/2 c Chopped fresh parsley
9 c Water 1 tb Salt
2 tb Lemon Juice 1/2 ts Pepper, freshly ground
3 Celery stalks with leaves 1/4 ts Celery seed
1 sm Onion 1 1/2 c Green beans cut, fresh
1/2 c Chopped onion

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into
bite-sized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.)

Return broth to saucepan. Chop reserved celery stalks, add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.

Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.

11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit veg. choice

Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared
by Elizabeth Rodier, tested Sept 93 with substitutions. From the
files of Al Rice, North PoleAlaska, Feb 1994

MMMMM

1 reg. can tuna, drained.
1 can cream of mushroom soup
1 3-oz. package cream cheese, softened
1/3 cup milk
1 T dried onion flakes
1 t. mustard
1 cup raw macaroni, cooked

Cook macaroni, drain. Drain tuna and flake. Mix soup, cream cheese, milk,
dried onion, flakes and mustard. Combine macaroni, tuna and soup. Mix.
Pour into buttered casserole. Top with buttered cracker crumbs. Bake at
350* 45 minutes.

This casserole is creamy and rich. I usually add another can of tuna and
throw in some frozen peas!

Title: Anzac Biscuits (Cookies)
Categories: Cookies
Yield: 1 servings

3/4 c Fine sugar
1 ts Treacle (golden corn syrup)
1/4 lb Butter
1 ts Baking soda
3/4 c Coconut, flaked
1 c Oatmeal
3/4 c Plain flour
2 tb Boiling water

ANZAC day is celebrated in Australia on April 25. On this day in
1915, the ANZACs (Australian and New Zealand Army Corps) landed at
Gallipoli, and suffered the worst defeat in Australian military
history. The fallen soldiers of all wars are now commemorated on
ANZAC day. Another cookbook stated that these cookies were sold to
raise money to help returned veterans.

In saucepan place butter, treacle, soda, sugar and mix with boiling
water. Bring slowly to boil, remove and add dry ingredients. Mix
well. Place spoonfuls about 3 inches apart on well greased cookie
tray. Bake at 275F about 25 min.

Source: The Down Under Cookbook c. 1987 Graeme Newman, Albany, New
York. converted from his mother’s handwritten cookbook to US
measures. Shared by Elizabeth Rodier 6/93 (not yet tested)

MMMMM

LENTIL LASAGNA

Recipe By : FF Mailing List (Michael Traub)
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Legumes
Pasta Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — thinly sliced
3 cloves garlic — minced
1 whole red chili pepper — deseeded
2 stalks celery — chopped fine
1/2 cup water
1 pound broccoli
1 small zucchini
1/2 pound mushrooms
1 pint vegetable stock — (Vecon and water)
1 cup red lentils
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup corn
2 tablespoons tomato puree
12 sheets spinach lasagna noodles
1/4 cup water
2 tablespoons flour
1/2 cup soy milk
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons nutritional yeast
1/4 teaspoon turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add
stalks of the broccoli and the mushrooms and simmer for about five
minutes. Add the stock, the canned tomatoes, the herbs, salt and
pepper, the lentils and the broccoli florets. Simmer till the lentils
are tender. Add the corn and the tomato puree. The resulting mixture
should be fairly sloppy still because it has to go into the oven for
20 minutes.

In another pan stir the flour into the cold 1/4 cup of water till a
paste is made. Put on the heat and slowly add the soya milk making
sure to avoid lumps. Add the crushed clove of garlic, some salt and
pepper, the yeast flakes and the turmeric. You should end up with a
pourable cheeze sauce.

Layer the mixture with the lasagna sheets (I used no-boil spinach
lasagna) finishing with a layer of lasagna sheets. Cover with the
cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for
20 minutes. Eat with a salad.

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Sausage Skillet Supper

Recipe By : – Oct/Nov ’96
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb bulk pork sausage
1 14.5 oz can stewed tomatoes — undrained
1 16 oz can kidney beans — rinsed and drained
1 c uncooked long grain rice
1 c water
2/3 c picante sauce or salsa

In a medium skillet, cook and crumble sausage; drain. add remaining
ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25
minutes or until rice is tender.

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Cranberry Cornmeal Muffins

Recipe By : Better Homes And Gardens Farmer’s Market Cookbook
Serving Size : 12 Preparation Time :0:15
Categories : Breads Muffins
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c flour, unbleached
3/4 c cornmeal
1/3 c granulated sugar
2 tsps baking powder
1 egg white — whipped
3/4 c buttermilk — * see note
1/4 c fat-free sour cream
1/2 tsp lemon peel — grated
1 c cranberries — chopped

Preheat oven to 350. Prepare 12 muffin pans with cooking spray and
flour; set aside. In a mixing bowl, combine flour, cornmeal, 1/3 cup
sugar, and baking powder. In another mixing bowl, combine egg white,
buttermilk, sour cream, lemon peel, and cranberries. Use an ice cream
scoop to fill muffin tins 2/3 full. Bake for 20 minutes or until golden.

*Buttermilk Substitute: Combine 2 teaspoons vinegar with enough milk to
equal 3/4 cup; let stand 5 minutes.

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Per serving: 108 Calories; 0g Fat (3% calories from fat); 3g Protein; 23g
Carbohydrate; 1mg Cholesterol; 88mg Sodium

NOTES :

HAZELNUT-CHOCOLATE TOFFEE

Recipe By : dave prelip
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c (2-1/2 sticks) unsalted butter
1 1/4 c Packed light-brown sugar
1/4 c Water
1 tb Honey
1 c Toasted, skinned hazelnuts — chopped
1/4 ts Vanilla extract
1 c Semisweet chocolate chips (6 oz)

Butter a small baking sheet. Melt the butter over low heat in a large
heavy saucepan. Add the sugar, water, and honey and stir constantly
until melted, using a wooden spoon. Increase the heat to moderately
high and continue cooking for 15 minutes, or till the mixture reaches
290 degrees (hard-ball stage) on a candy thermometer, stirring often
with a wooden spatula, scraping the bottom of the pan to make sure
the mixture is not sticking. Remove the pan from the heat and stir in
the chopped nuts and vanilla extract. Pour the toffee evenly onto the
prepared baking sheet. Cool about 5 minutes, until the surface is
barely set. Sprinkle the top of the toffee with the chocolate chips.
Let stand about 10 minutes, until the toffee is completely set and
the chocolate is melted. Spread the chocolate evenly in a thin layer
over the toffee. Cool completely until the chocolate is firm. Break
the toffee into rough pieces and store in an airtight container for
up to 5 days. Makes about 1 pound. Source: “An Edible Christmas”
cookbook by Irena Chalmers Reformatted by: CYGNUS, HCPM52C

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ANNIE MAE JONES’ BUTTERMILK BISCUITS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour,all-purpose,sifted
1 t Salt
1/2 ts Baking soda
3 ts Baking powder
2/3 c Shortening
1 c Buttermilk
4 tb Butter (opt)

1. Preheat oven to 450’F.

2. Sift flour, salt, soda, and baking powder into
mixing bowl. Cut in shortening, using 2 knives, a
pastry cutteror your hands dusted with flour. Add
sufficient buttermilk to make a soft dough. Knead
lightly and turn out onto a lightly floured board.
Roll out to 1/2″ thickness and cut with biscuit cutter
into rounds. Place rounds not touching – for crisper
biscuits – or close together – for softer biscuits –
on ungreased baking sheet. Brush with melted butter if
desired and bake in preheated oven 12-15 minutes, or
until firm and lightly browned.

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Title: Horn and Hardart’s Baked Beans
Categories: Beans
Yield: 8 servings

1 lb Great Northern or Navy beans
-soaked overnight in cold
-water
1 c Onion; chopped
4 sl Bacon; diced
2 tb Sugar
1 tb Dry mustard
1/2 ts Cayenne pepper
2/3 c Molasses
2 tb Cider vinegar
1 1/2 c Tomato juice
Salt

Drain the beans and place them in a large saucepan.
Add fresh water to cover the beans. Bring the water
to a boil over medium heat. Reduce heat and simmer
uncovered, until beans are almost tender, about 45
minutes to an hour. Drain.
Preheat oven to 250 degrees.
Place the beans in a baking pot or casserole. Stir in
the onions, bacon, sugar, dry mustard, cayenne,
molasses, vinegar, tomato juice, and 1 cup water.
Bake the beans uncovered until very tender, about 4
hours. Check the beans occasionallu while baking and
add more water if necessary, to prevent the mixture
from drying. Season with salt to taste.

Nutrtional info per serving: 274 cal; 12g pro, 53g
carb, 3g fat (9%)

Source: The New York Cookbook by Molly O’Neill
(Workman, 1992) Miami Herald 2/8/96
formatted by Lisa Crawford, 4/22/96

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