BUTTONS AND BOW KNOTS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix (w/baking
-powder)
1/3 c Half and half or milk
2 tb Sugar
1 Egg
1 t Nutmeg
1/4 c Butter, melted
1/2 ts Cinnamon

Heat oven to 400 degrees. Mix together first six
ingredients. Beat vigorously Gently smooth dough into
a ball on lightly floured board. Knead five times.
Roll dough 1/2-inch thick. Cut with floured doughnut
cutter. To make bow knots, hold opposite sides of each
doughnut ring with fingers and twist to form a figure
8. Place holes (buttons) and bow knots on ungreased
baking sheet. Bake 8 to 10 minutes. Immediately dip
each button and bow knot into melted butter, then into
sugar, coating all sides. Serve warm. Makes 8 buttons
and bow knots or 8 doughnuts.

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Popularity: 6% [?]

Title: Bankruptcy Stew
Categories: Diabetic, Soups/stews, Main dish, Meats, Vegetables
Yield: 8 servings

2 lb Lean beef round stk; 1 Rib celery; chopped
-boneless 1 Yellow onion; sliced thin
1/2 c Water; 3 Carrots; peeled and sliced
1/2 c Tomato sauce; 1 Sprig fresh parsley
4 lg Potatoes; peeled, cubed -=OR=-
1 Green bell pepper; 1 tb Dry parsley;
-slice thinly 1 Bay leaf

Cut round steak into 1-inch cubes. Brown beef cubes over high heat
in a nonstick skillet. Add the rest of the ingredients to the
skillet. Cover and simmer for 1 hour over medium heat until the meat
is tender. 8 servings

One serving = 345 calories, 3 low-fat protein + 1 starch + 1 vegetable
exchange 23 grams protein, 22 grams carbohydrate, 12 grams fat, 482 mg
sodium

Adapted from Quick Easy Diabetic Menus, Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Popularity: 6% [?]

GREEK LEMON SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main dish Soups
Appetizers Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
21 oz Condensed chicken rice soup
(2 cans @ 10.5 oz each)
2 Soup cans water
1 Egg, well beaten
2 md Lemons

1. In a medium-sized, heat-resistant, non-metallic
bowl, combine the chicken rice soup and water. Heat,
covered, in Microwave Oven 6 to 8 minutes or until
soup is very hot. 2. Gradually, a little at a time,
add some of the hot soup mixture to the well-beaten
egg; stir until completely combined. Return the
egg-soup mixture to the hot soup; stir to combine. 3.
Heat, uncovered, in Microwave Oven 2 minutes or until
soup thickens slightly. While the soup is heating,
slice one of the two lemons into thin circles. Squeeze
the juice from the other lemon.
4. Just before serving, add the lemon slices and juice
to the soup. Heat, uncovered, in Microwave Oven 2
minutes.

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Popularity: 4% [?]

Title: SESAME NOODLES #3
Categories: Chinese, Pasta
Yield: 8 servings

1/2 lb Chinese noodles; or
1/2 lb Linguine
2 ts Sesame oil
1/2 c Sesame paste
1/2 c Chicken broth
2 tb Sugar
1/2 ts Salt
1/2 ts Freshly ground pepper
1 ts Freshly grated ginger
1/2 ts Freshly minced garlic
2 ts Rich wine vinegar
1/2 c Fresh bean sprouts
1/4 c Finely minced cucumber
1 tb Chopped chives

Cook noodles until al dente. Rinse in cold water,
drain well, and toss with sesame oil. In another bowl,
mix sesame paste, chicken broth, sugar, salt, pepper,
ginger, garlic, and vinegar using a wire whisk. Add
noodles (once cool) and bean sprouts to above mixture
and blend well. Taste. Adjust seasoning if desired.
Place noodles in glass bowl, cover with plastic wrap,
and refrigerate for two hours. Remove from
refrigerator, divide onto small plates, top with
cucumber and chives. Makes four small servings. Enjoy!
Let me know how you enjoyed it. FROM: ED BAMBERGER
(VGDK58A)

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Popularity: 4% [?]

1 large leek, halved lengthwise with half the green part removed
3 baking potatoes, unpeeled
6 carrots, peeled
8 celery stalks
3 medium zucchini
2 large unpeeled onions quarted
1/2 lb. fresh mushrooms, quartered
1 whole head of garlic, unpeeled but crushed ( a chance to practice our
knife whacking skills
10 black peppercorns
8 fresh thyme sprigs
8 fresh parsley sprigs
3 bay leaves

Cut the leek, potatoes, carrots, celery and zucchini in 1 inch pieces
In a large stockpot combine all the ingredients – add water until it is six
inches above the top of the vegetable. Bring to a boil, uncovers; reduce
heat, cover and simmer on hour, skim top if necessary
Remove cover after hour and simmer 45 minutes and then strain, pressing
vegetables with spoon to release their flavor (any one have any uses for the
mushy veggis afterwards besides composte?)

From the New York Times yesterday in the eating well column by Marian Burros.

Yeild: 8 cups
Approximate nutritional analysis per serving: 35 calories, >1 gram fat, 0
milligrams cholesterol, 15 milligrams sodium, 1 gram protein, 8 grams
carbohydrates.

Popularity: 5% [?]

HALIBUT BROCCOLI PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Grated sharp cheddar cheese
1 1/2 c Flaked halibut
1 c Finely chopped onion
1 pk Frozen chopped broccoli
— thawed and drained
1 1/3 c Milk
3 Eggs
3/4 c Bisquick baking mix
1/2 ts Lemon pepper
1/4 ts Minced garlic
1/8 ts Dried thyme leaves

Mix 2 cups cheese, halibut, onion and broccoli
together and place in a 10″ greased pie plate. Beat
milk, eggs, Bisquick, lemon pepper, garlic and thyme.
Pour over halibut-broccoli mixture. Bake 400 degrees
F. for 25-35 minutes or until knife inserted in center
comes out clean. Top with remaining cheese and bake
1-2 minutes longer to melt cheese. Cool 5 minutes and
cut into wedges. Garnish with tomato and parsley.

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
Marketing Institute

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Popularity: 5% [?]

OYSTER STEW

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pt Oysters and liquor
2 c Milk, scalded
1 T Butter
1 x Salt pepper

Heat the oysters in their liquor about 5 minutes until the edges curl.
Skim off the top. Combine oysters and liquor with the scalded milk,
add the butter and the seasoning to taste. Serve immediately.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Popularity: 7% [?]

New Chicken and Shrimp Gumbo,****

Recipe By : Paul Prudhomme’s Fork in the Road
Serving Size : 4 Preparation Time :0:00
Categories : Paul Prudhomme Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SEASONING MIX
2 teaspoons paprika
2 teaspoons dry mustard
1 2/3 teaspoons dried basil
1 1/3 teaspoons salt
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 teaspoon dried thyme
7/8 teaspoon dried oregano
1/2 teaspoon black pepper
1/3 teaspoon white pepper
1/3 teaspoon cayenne

2/3 pound chicken breast halves without skin — diced into
1/2″ cube
2/3 pound shrimp — peeled deveined
1/2 quart mustard greens — chopped
1/2 quart onions — chopped
1 1/3 cups green bell pepper — chopped
1 1/3 cups celery — chopped
1/2 quart okra — sliced
2 bay leaves
2/3 cup apple juice
1/4 cup all-purpose flour — browned
1/2 quart chicken stock
1 1/3 cups fish stock
1/2 quart collard greens — chopped
1 quart cooked rice

Combine the seasoning mix ingredients in a small bowl.
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and
sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell
peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,
stirring occasionally to check for sticking, about 8 minutes.
Add the apple juice and remaining seasoning mix, stir, and cook until
most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned
chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir
until it is completely absorbed and a paste forms. Cover and cook 1 minute.
Add both the stocks, stir well, cover, and bring to a boil, and cook 3
minutes. Add the collard greens, the remaining mustard greens, onions, and
okra, and mix thoroughly. Cover the pot and bring to a boil, about 5
minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until
shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

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NOTES : Verry good even though I couldn’t find okra. I also substituted
chicken sausage for the chicken.

Popularity: 6% [?]

Title: REALEMON TOUCHDOWN
Categories: Beverages
Yield: 5 cups

3 c Orange juice, chilled
1 1/3 c Rum, tequila, vodka OR
-lemon-lime carbonated
-beverage
1 c ReaLemon Lemon Juice from
-Concentrate
1/2 c Sugar
Ice

In pitcher, combine all ingredients except ice; stir to dissolve
sugar. Serve over ice.

MMMMM

Popularity: 6% [?]