Title: Low Calorie Lemonade
Categories: Beverages
Servings: 4

3 1/4 c Cold Water 1/2 c Lemon Juice
1 x Sugar Substitute *

* Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste.
—————————————————————————

Combine ingredients; mix well. Serve over ice. Garnish as desired.

—————————————————————————

TO MAKE 1 SERVING:

Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes
or 1/2 teaspoon liquid sugar substitute.
Serve over ice and enjoy.

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Title: CAULIFLOWER CHEESE SOUFFLE
Categories: Eggs
Yield: 4 servings

2 c Chopped cauliflower
Water
2 1/2 tb Butter
2 1/2 tb Flour
1 1/2 c Warm milk
Salt
1/2 c Grated Gouda cheese
6 Eggs, separated

Steam cauliflower above water until tender,cool
slightly and chop fine;set aside.Melt butter in a
saucepan.Stir in flour over low heat, cook and stir
for a couple of minutes or until golden brown.Remove
from heat and stir in milk,beating with a wire whisk
to make very smooth.Return to heat and bring to a
quick boil,then reduce heat to simmer.Add cheese and
salt.Cook for 3 to 4 minutes or until thickened,
stirring all the time;remove from heat. Now separate
eggs and beat yolks,adding white sauce slowly,then
stir in cauliflower.Beat egg whites until stiff.Fold
into mixture and spoon into a greased 2 qt.souffle
dish. Bake in a pan of hot water in a preheated 375
degree oven for 35 to 40 minutes.Serve
immediately.Makes 4 to 5 servings.

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Big Heat’s Brunswick Stew

Recipe By : Tom Solomon
Serving Size : 1 Preparation Time :0:00
Categories : side dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
FOR THE STOCK:
—————————-
2 medium chicken carcasses
3 bay leaves
2 tablespoons black peppercorns
6 quarts water
1 smoked pork jowl, about 1 pound
—————————-
1 4 1/2 pound Roasting Hen
2 pounds smoked pork shoulder — pulled
2 28 ounce cans whole tomatoes — chopped
1 16 ounce can tomato sauce
2 pounds chopped okra
2 16 ounce packages baby lima beans
2 16 ounce packages yellow corn
6 ribs celery — chopped
2 large yellow onions — chopped
1 large green bell pepper — chopped
2 jalapenos — chopped
3/4 cup white vinegar
1/2 cup all purpose flour
1/2 cup nuoc mam
1/4 cup sugar
1/4 cup worcestershire sauce
4 tablespoons garlic powder
4 tablespoons black pepper
3 tablespoons paprika
3 tablespoons tabasco sauce

Place chicken carcasses, bay leaves, peppercorns, and pork jowl in 6 quarts
of water. Bring to a boil, reduce heat to simmer, and cook for 2 hours.
Remove from heat, strain, and let cool.

Place roasting hen in a dutch oven. Add water, cover, and bake for 2 hours
at 325 degrees. Remove, let cool, and pull meat into thumb sized chunks,
discarding skin and fat. Reserve.

Smoke pork shoulder for 8-12 hours, or until internal temperature reaches
160 degrees. You may finish in a covered pan in the oven if time is a
factor; however, it must smoke for at least 8 hours. Pull about 2 pounds
into thumb sized chunks and reserve. Use the rest of the smoked pork
shoulder for barbeque.

Return stock to the stove, bring to a gentle boil, and throw everything
into the pot. Cook at a gentle boil for 1 hour. Reduce heat to a simmer and
cook for an additional 2 to 3 hours, stirring occassionally. Remove from
heat and serve immediately.

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Serving Ideas : Barbeque, slaw, hush puppies

NOTES : Damn good!

Title: FIG JAM
Categories: Jams
Yield: 1 servings

2 qt Chopped figs, about 5 lbs
6 c Sugar
3/4 c Water
1/4 c Lemon juice

To prepare chopped figs, cover figs with boiling water. Let stand 10
minutes. Drain, stem and chop figs.

Combine figs, sugar, and 3/4 c. water in a large sauce pot. Bring slowly
to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir
frequently to prevent sticking. Add lemon juice and cook 1 minute longer.

Pour hot into hot jars, leaving 1/4″ head space. Adjust caps. Process 15
minutes in boiling water bath.

Yield: About 5 pints

Posted by DELLA MASIA, Prodigy ID# TXBG93A.

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BIT-O-BARLEY STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Cooked AM Bit-O-Barley
1/2 c Ground raw cashews
-OR- almonds
1 tb AM Unrefined Vegetable Oil
1 t Sage
1 1/2 ts Poultry seasoning
1 t Celery seed
— (ground with nuts)
3 tb Onion flakes
-OR- fresh onion, chopped
1 c Tomato puree
1 cn Cream of mushroom soup
1 1/2 c AM Wheat Germ
Sea salt to taste (optional)

Mix all ingredients and bake in an oiled casserole
dish at 350 F. for one hour.

Source: Arrowhead Mills “Bits-O-Barley” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Cream Cheese Frosting I

Recipe By : So Fat, Low Fat, No Fat
Serving Size : 10 Preparation Time :0:10
Categories : Frostings Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ounces fat-free cream cheese
1 tablespoon milk
1/2 teaspoon vanilla extract
1 tablespoon cornstarch
3 cups confectioner’s sugar

Combine all the ingredients and mix only until blended.
Per 1/10 of recipe: 153 calories, 0.1 grams fat.

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MELT IN YOUR MOUTH BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c ALL PURPOSE FLOUR
4 ts BAKING POWDER
2 tb SUGAR
1/2 ts CREAM OF TARTAR
1/2 ts SALT
1/2 c SHORTENING
2/3 c MILK
1 ea EGG, SLIGHTLY BEATEN

STIR TOGETHER FLOUR, BAKING POWDER, SUGAR, CREAM OF
TARTAR AND SALT. CUT IN SHORTENING TILL MIXTURE
RESEMBLES COARSE CRUMBS. MAKE WELL IN CENTER OF MIX;
ADD MILK ALL AT ONCE. STIR UNTIL DOUGH CLINGS
TOGETHER. KNEAD GENTLY ON A FLOURED SURFACE FOR 10 TO
12 STROKES. ROLL OR PAT TO A 1/2″ THICKNESS: CUT WITH
2 1/2″ BISCUIT CUTTER USING STRAIGHT MOTION. DO NOT
ROTATE THE CUTTER. THIS WILL CAUSE BISCUITS TO FLATTER
THAN DESIRED. BAKE ON UN-GREASED BAKING SHEET FOR 10
TO 12 MINUTES AT 450 DEG. F.

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Title: GENERAL TSO’S CHICKEN IV
Categories: Main dish, Poultry, Chinese
Yield: 2 servings

2 Whole chicken breasts
2 Hot peppers (or more)
– crushed
1/2 c Cornstarch
1 Orange rind; minced
1 tb Ginger; minced
1/3 c Fried peanuts, chopped

————————–BATTER————————–
1 Egg
1/4 c Beer
2 tb Soy sauce
1/2 ts Salt
1/4 c Flour
1/4 c Cornstarch
1/2 ts Baking powder
1 ds Pepper

———————-SEASONING SAUCE———————-
6 tb Sugar
3 tb Cider vinegar
5 tb Soy sauce
1 ts Cornstarch

1.-4. Skin and bone the chicken. Cut into 1-1/2″ x 2″
strips. Mix batter. Add chicken, tossing lightly to
coat. Cover and chill for 1/2 hour. Mix seasoning
sauce. 4. Coat each piece of chicken well with
cornstarch. Arrange chicken on well-floured wax paper.
5. Heat 2-3″ of oil in a pan until very hot. Fry
chicken for 30 seconds. Drain well on a cookie sheet
covered with paper towels. 6. Reheat oil over high
heat until very hot. Refry chicken until crispy and
golden brown. Drain again and keep hot in oven. 7.
Heat 2 tablespoons oil in wok over medium heat. Fry
orange rind until golden brown. Add chili and ginger,
stir-frying 20 seconds. Mix in seasoning sauce and
heat to boil, stirring constantly until foam subsides
and the sauce thickens slightly and turns to glaze
(about 2 minutes or more). Add fried chicken, tossing
to coat well. Sprinkle chopped peanuts on top.

From: Stephanie da Silva

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ELEPHANT EAR COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1 tb Molasses
1/2 c Shortening — melted
1 Egg
1/2 c Sour milk
1/4 ts Salt
1 t Soda — dissolved in milk
2 1/2 c Flour
1 t Cinnamon
1/4 ts Nutmeg
1 t Vanilla
1 c Raisins (chopped)

Mix all ingredients in order given; drop by teaspoonfuls on greased
cookie sheet. Bake 10 minutes in 375-degree oven.

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Roasted Acorn Squash Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : To Post Pureed Soups
Squash

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 pounds acorn
or
golden acorn
or
butternut squash — cut into 4
2 tablespoons unsalted butter
1 large yellow onion — chopped
1 large clov garlic — finely chopped
2 1/4 cups chicken broth
1 teaspoon salt or to taste
1/4 teaspoon finely ground black peppercorns
1 teaspoon sugar
1 cup heavy or light cream
1/4 teaspoon cinnamon
1/4 teaspoon mace

Preheat oven to 450 degrees. Wrap each wedge of squash tightly in foil. Place f
oil packages on oven floor. Remove after 30 minutes.

Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and gar
lic over medium-low heat until soft, about 10 minutes.

Add chicken broth to onion mixture, and simmer 10 minutes. Scoop out flesh from
squash (discard seeds and skin), and add to soup. Add salt, pepper and sugar.
Simmer 10 minutes. Remove from heat and let cool.

Purée soup in food processor or blender, and stir in cream, cinnamon, and mace.
Serve hot.

From the Recipe Files of RecipeLu

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