Israeli Wheat Berry Stew

Recipe By : McDougall vol. 2
Serving Size : 8 Preparation Time :0:00
Categories : Entree Stovetop
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
26 ounces marinara sauce
1 cup water (total 5 c. liquid)
1 1/2 cups great northern beans — soaked overnight
1 cup wheat berries
6 small potatoes — cut in half
2 green pepper — diced
1 large onion — sliced
4 cloves garlic — minced
5 teaspoons ground cumin
3 teaspoons turmeric
1/2 teaspoon ground black pepper

Rinse and drain beans. Combine beans, wheat berries, onion, garlic, spices and
liquid, bring to boil and simmer about 50 minutes. Add potatoes and green
pepper and simmer until tender, about 40 minutes.

Crockpot: combine all ingredients and cook 8-10 hours.

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Per serving: 246 Calories; 4g Fat (14% calories from fat); 11g Protein; 45g
Carbohydrate; 0mg Cholesterol; 660mg Sodium

Rover’s Rewards

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dog Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup hot water or meat juices
1/3 cup bacon grease or margarine
1/2 cup powdered milk
1/2 teaspoon salt
2 teaspoons sugar
1 egg — beaten
3 cups whole wheat flour — (approximately)

In a large bowl, pour hot water or juices over grease or margarine. Stir in
powdered milk, salt, sugar, and egg. Add flour, 1/2 cup at a time, mixing well
after each addition. Knead 4 to 5 minutes adding more flour if necessary to
make a very stiff dough. Pat or roll to 1/2 inch thickness. Cut into bone
shapes and place on a greased baking sheet. Bake at 325û for 45 minutes.

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Per serving (excluding unknown items): 1633 Calories; 28g Fat (15% calories
from fat); 71g Protein; 295g Carbohydrate; 243mg Cholesterol; 1375mg Sodium

NOTES : Diana’s

Texas Style Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds Beef chuck balde steak
1/4 cup Salad oil
2 cups Chopped onion
3 Med green peppers-diced
2 8oz. can tomatoes
4 Garlic cloves
1 2oz. can tom. paste
1/3 cup Chili powder
1/4 cup Sugar
2 tablespoons Salt
2 teaspoons Oregano
3/4 teaspoon Pepper
1/2 cup Chesse for garnish

Monteray jack cheese for garnish. Cut steak into 1/2″ cubes. Brown meat in oil
in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set
aside. Add remaining onions, peppers, and garlic to drippings in pan over
medium heat. Cook 10 minutes stirring occasionally. Add more oil if
necessary.
Return meat to pan add tomatoe and their liquid and remaining ingredients,
except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer
1 1/2 hous or until meat is fork tender, stirring occasionally. Spoon chili
into large bowl sprinkle cheese on top for garnish. Pass reserved onion to
sprinkle over each serving.

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MALAYSIAN SATAY WITH DIPPING SAUCE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Squid, cleaned and cut into
-rings
1 tb Cumin seeds
2 tb Coriander seeds
3 sm Dried hot peppers
2 tb Thai fish sauce
2 tb Lime juice
1 tb Brown sugar
2 tb Peanut oil
2 tb Chopped garlic
2 tb Chopped ginger
2 tb Chopped hot chile peppers,
-seeds and all
3 tb Lime juice
1/4 c Thai fish sauce
2 ts Sugar
1 tb Chili oil
1/4 c Roasted peanuts, ground to
-a coarse paste
1/4 c Finely minced coriander
-leaves

Here’s one for all the Satay freaks out there. From an article on
Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88.

Thread the squid rings and tentacles (through the fleshy part) on
bamboo skewers, leaving about 3 inches for a handle. Wrap the handle
in aluminum foil (or soak skewers for 1 hour in water before using.)

Combine cumin, coriander and hot peppers. Toast in a dry skillet
until fragrant; grind go a powder. Mix well with fish sauce, lime
juice and brown sugar. Add squid, marinate on a tray for 30 minutes,
turning from time to time. Meanwhile, get a hot fire going on a
grill, and make a dip sauce by combining remaining ingredients.
Grill squid for about 90 seconds on each side. Serve with dipping
sauce on the side.

Posted by Stephen Ceideberg; November 21 1991.

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Title: Honey Drops
Categories: Candies, 1941
Yield: 6 servings

2 c Strained honey
1 tb Butter or butter substitute
1 tb Lemon juice
1/8 ts Baking soda
Few grains salt

Heat honey to boiling. Add baking soda, butter, lemon juice, and
salt. Boil to hard ball stage (265 – 270 F). Pour into well-buttered
pan. Cool. Pull until white and porous. Cut in 1 inch pieces. Iva C.
Hamilton, Fremont, OH.

MMMMM

Title: PICADILLO STUFFING
Categories: Poultry
Yield: 1 servings

1 lg Onion; chopped
1 lg Green pepper; chopped
3 Cloves garlic; minced
1/4 c Olive oil
1 lg Fresh tomato
-or 3/4 cup canned,
– crushed tomatoes
1 lb Ground beef
1/4 c Spanish olives w/pimiento
1/4 c Dark raisins
2 tb Capers
2 c Raw white rice
3 1/2 c Chicken stock
1/4 c Slivered almonds
1/4 c Dry spanish sherry
Salt and pepper to taste

In a large skillet saute onion, pepper and garlic in olive oil. Add tomato
and cook slowly until well blended. Brown meat in same skillet and cook
slowly with olives, raisins, and capers. Meanwhile, cook rice in stock
until done. Mix rice with other ingredients to form a moist,but not wet,
stuffing. Season with salt and pepper. Stuffs a 12-15 pound turkey.

—–

Three Herb Pesto

Recipe By : Cooking Live Show #CL8906
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 garlic cloves — coarsely chopped
1 cup firmly packed fresh basil leaves
1 cup firmly packed fresh italian parsley
— leaves
1 cup firmly packed fresh mint leaves
1/2 cup toasted pine nuts — cooled
1/2 cup freshly grated parmesan
salt and freshly ground black pepper
3/4 cups olive oil

In a blender or food processor finely chop the garlic, scraping down
the sides with a rubber spatula if necessary. Add the herbs, pine
nuts, Parmesan, salt, pepper and olive oil and process until smooth.
Pesto will keep stored in a airtight container and refrigerated for up
to one week. Pesto can also be frozen and stored for up to one month.

Yield: about 1 1/2 cups

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Linguine Stir-Fry With Green Beans Garlic

Recipe By : Woman’s Day Low Fat Meals
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breasts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound linguine — spaghetti, or thin
spaghetti
2 teaspoons vegetable oil — divided
1 pound skinless boneless chicken breast — slivered
1 pound green beans — trimmed and halved
2 red bell peppers — seeded — diced
4 cloves garlic — minced
1/4 cup teriyaki sauce
1 cup low-sodium chicken broth

Prepare Pasta according to package directions; drain.
In large nonstick wok or skillet over high heat, heat 1 teaspoon
vegetable oil. Add chicken and stir-fry about 4 minutes until firm and
opaque. Remove chicken and set aside.
Add the remaining teaspoon oil to the pan. Add green beans; reduce heat
to medium, cover and cook 7 minutes. Uncover, add red bell pepper, stir
well and cook an additional 5 minutes. Add garlic and stir-fry 30
seconds. Stir in teriyaki sauce and chicken broth. Heat to a simmer;
toss with chicken and pasta. Serve immediately.

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NOTES : This is one of my very favorite favorities….
*posted to eat-l and eat-lf lists 10-4-96

Godiva Chocolate Covered Banana

Recipe By : webmaster@godiva.com
Serving Size : 1 Preparation Time :0:00
Categories : Godiva Alcohol
Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ounces Godiva Liqueur
1/2 Ounce Dark Rum — (Myers’s)
1/2 Banana — Sliced
1/2 Cup Vanilla Ice Cream

Pour Godiva into blender. Add rum, banana and ice cream.
Blend until smooth. Pour into serving glass. Garnish with
banana slice.

Makes 2 drinks.

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Butternut Squash with Garlic, Ginger, and Lime

Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
Serving Size : 8 Preparation Time :1:00
Categories : Vegetable Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon unsalted butter — or olive oil
1 Spanish onion — coarsely chopped
4 cloves garlic — pressed or finely
chopped
1 tablespoon peeled — coarsely chopped
fresh ginger
1 butternut squash — peel seed chop
5 cups chicken stock
1 Pinch sugar
1/4 cup fresh lime juice
20 lime slices

Pantry:
1 butternut squash weighs about 2 to 2-1/2 pounds, and will yield about 5 cups
cubed pulp.

Directions:
1. Melt butter over low heat in a heavy-bottomed soup pot. Add onion, garlic,
and ginger and cook, covered, for 15 to 20 minutes, stirring occasionally.

2. Add butternut squash, chicken stock, and sugar and bring to a boil. Reduce
heat to low and cook until squash is tender, 20 to 25 minutes.

3. Remove solids and place in a food processor or blender. Process until
smooth, gradually adding remaining broth and lime juice.

4. Float slices of fresh lime on each serving.

– – – – – – – – – – – – – – – – – –

NOTES : 8-10 cups. “Idea came from a man who orders 1 quart of soup for lunch.
His idea was worth listening to.”