Marcee’s Hot Cucumbers Phreelee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Korean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cucumbers
5 Chopped green onions
4 large Cloves of garlic
Sesame oil
1/4 cup Soy sauce
1/4 cup White vinegar
1 teaspoon Korean chile powder — (Mexican won’t do, g
from Asian food shop)

Slice ends off the cucumbers and rub against the ends to get the bitterness
out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th
inch slices. Add finely chopped garlic and green onions.

Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1
tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more
for taste. Marinate, chill and serve. Recipe can be doubled easily.

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Popularity: 22% [?]

MANGO CHUTNEY JAMAICA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chutneys

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Hard green unripe mangoes
-cut into medium-size dice
1 tb Salt
1/4 lb Ripe tamarinds
1 c Malt vinegar
1/2 c Light brown sugar
1/4 c Fresh ginger
-peeled and chopped
1/4 c Seedless raisins
1/2 ts Ground allspice
3 Hot dried red peppers
-roughly crumbled

Peel mangoes and cut flesh off the seeds.

Mix with salt and set aside for 2 hours.

Pick the shell off the tamarinds. Cover with * cup
boiling water, allow to stand for about half and hour,
then force the pulp through a sieve. discard the seeds.

Drain mangoes thoroughly, discard liquid and put into
a large heavy saucepan with the other ingredients;
simmer, stirring from time to time, until the mixture
is thick and the mangoes are tender, about half and
hour. The mango pieces should not disintegrate.

Pour into sterilized jars. use with curries and cold
meats.

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Popularity: 5% [?]

GREEK PASTA SALAD WITH SHRIMP OLIVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Tomatoes, chopped
1 lg Red bell pepper, chopped
1/4 lb Feta cheese, crumbled
2 tb Dry white wine
1 tb Thyme
6 Green onions,chopped
1/2 c Olive oil
3 lg Garlic cloves,minced
1/2 c Kalamata olives, chopped
1/4 c Lemon juice
3/4 lb Pasta, cooked
3/4 lb Bay shrimp, cooked

Mix first 10 ingredients in large bowl. Add pasta and
shrimp and toss to blend. Season to taste with salt
and pepper. Submitted By NPXE12B@PRODIGY.COM (REBEKAH
BURDETT) On THU, 6 JUL 1995 022324 GMT

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Popularity: 13% [?]

Title: Mexican Goolash
Categories: Diabetic, Meats, Main dish, Mexican
Yield: 4 servings

1/2 lb Lean ground beef; 1 1/2 c Raw macaroni;
1/2 c Onion; chopped 1/4 ts Garlic powder;
1/4 c Green pepper; chopped 1/4 ts Pepper;
3 c Tomato juice; Hunt’s No Salt 1/4 ts Chili powder;

Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3
ingredients in cast-iron skillet until meat is brown and vegetables
are tender. Drain off fat. Add tomato juice, macaroni, and spices.
Simmer until liquid is almost absorbed.

Note: Served with a salad, this makes a delicious meal.

Nutrients per serving: Calories 323, fat 11g, cholesterol 49mg,
carbohydrate 36g, sodium 64mg.

Exchanges: Bread 2, Meat 2, Vegetable 1.

Source: “There IS Life after Lettuce” by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

MMMMM

Popularity: 4% [?]

Title: SUGAR-FREE APPLE PIE
Categories: Diabetic, Pies, Desserts
Yield: 6 – 8 folks

6 oz (1 cn) frozen apple juice
-unsweetened concentrate
2 tb Rounded all purpose flour;
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9″ double-crust pie shell
-unbaked

In a small saucepan, combine the frozen apple juice,
flour, cinnamon and salt. Stir constantly over medium
heat until the mixture is thick and bubbly, 3 to 5
minutes. Peel and slice the apples and stir them into
the apple juice mixture. Pour the mixture into the
unbaked pie shell and dot with butter. Position the
top crust over the filling, cutting slits for the
steam to escape. Trim and seal the edges. Brush the
top very lightly with water and sprinkle with nutmeg
if desired. Bake at 450 degrees for 15 minutes. Reduce
heat to 350 degrees and bake for 30 minutes more.

Serves 6-8
Source: The Kansas Cookbook – Recipes from the
Heartland

From The Cookie Lady’s Files
Reformated 4 you and yours via Nancy O’Brion and her

—–

Popularity: 5% [?]

SPINACH, TURKEY AND FETA SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Red bell pepper — cut into
-1/4"strips
1 md Yellow bell pepper — cut into
-1/4″ strips
1/2 c Diced red onion
1 lb Cooked turkey breast — cubed
1 t Salt
2 tb White wine vinegar
1 t Minced garlic
1 t Dried oregano
1 t Sugar
1/2 ts Pepper
1/3 c Olive oil
1 bn Spinach — tough stems removed
1/4 lb Feta cheese
1/2 c Calamata olives — pitted and
-sliced

Place peppers, onion and turkey cubes in a large bowl.
In a small bowl, whisk together vinegar, garlic,
oregano, sugar, pepper, olive oil and salt until
blended. Pour over turkey mixture. Add spinach and
gently toss to mix. Finely crumble feta into salad;
top with olives.

Nutritional info per serving: 449 cal; 42g pro, 11g
carb, 28g fat (54%)

Source: Miami Herald, 8/17/96 format by Lisa Crawford,
7/28/96

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Popularity: 4% [?]

CHICKPEA SOUP – HASA AL-HUMMUS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 cup chickpeas, soaked in water overnight, then
drained 8 cups water 1 Tablespoon olive oil 2 medium
size onions, chopped 8 cloves garlic, chopped into
small pieces 1 small hot pepper, finely chopped 1/2
cup finely chopped coriander leaves 2 teaspoons salt 1
teaspoon pepper I teaspoon ground mustard seeds 1/4
cup lemon juice Place chickpeas and water in a
saucepan and bring to boil. Cover and cook over medium
heat for I hour.
In the meantime, heat oil in a frying pan- then
stir-fry onions, garlic, and hot pepper until they
begin to brown. Add frying pan contents with the
remaining ingredients to the chickpeas. Cover and cook
over medium heat for 1 hour or until chickpeas are
well-cooked. Here’s a basic, yet delicious, chickpea-
based soup.

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Popularity: 4% [?]

GRATED POTATO PANCAKES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes Side dish
Pancakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg
2 c Milk
1 1/4 c Sifted enriched flour
1 t Sugar
1 t Salt
1 d Pepper
1 1/2 lb Potatoes
Butter or bacon drippings

Beat egg with a little of the milk. Stir in the sifted
dry ingredients alternately with the remaining milk,
beating until mixture is smooth.

Wash and peel potatoes, grate directly into batter,
then beat well.

Fry on a hot greased griddle and serve hot with
crisply fried bacon, with stewed berries, or with
applesauce.

Source …… Mary Margaret McBride ENCYCLOPEDIA OF
COOKING Editor …… Anne London, director,
Homemakers Research Institute Publisher … Homemakers
Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.’94

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Popularity: 4% [?]

Blueberry French Toast Cobbler

Recipe By : Me
Serving Size : 6 Preparation Time :0:25
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 french bread loaf
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla extract
4 1/2 cups blueberries — fresh or unthawed
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter — melted
powdered sugar for sprinkling

Slice bread diagonally into 10 to 14 slices, about 3/4 inch thick. Place bread
slices on rimmed 10 – 1/2 x 15 – 1/2 x 1 -inch baking sheet. In medium bowl,
whisk together eggs, milk, baking powder and vanilla. Slowly pour over bread,
turning slices to coat completely. Cover with plastic wrap and let stand at
room temperature 1 to 2 hours or refrigerate overnight.

Preheat oven to 350 F. Butter 13 x 9 baking dish. Place blueberries, sugar,
cinnamon and cornstarch in dish. Stir to coat berries, spreading to cover
bottom of dish evenly. Place bread slices, wettest side up, atop berry mixture,
wedging slices in tightly and if necessary, cutting some slices to fit. (you
may
not use all of the bread). Brush tops of bread slices with melted butter.
Bake
in center of oven 20 to 25 minutes or until toast is golden and berries are
bubbling. Let stand 5 minutes before serving. To serve, life toast onto
plates, spooning blueberry sauce over top. Source: Milwaukee Journal

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Popularity: 11% [?]

Treacle Toffee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. dark brown sugar
4 Oz. butter
4 dessert spoonfuls treacle
4 Tbsp. milk
2 Tbsp. water

Melt butter in pan. Add all other ingredients. Stir only until
the sugar dissolves. Do not stir after sugar has dissolved. Turn
gas low and allow to boil for about 30 minutes. Test in COLD water
in a cup until toffee breaks between fingers. Pour into
butter-greased pan. Harden in refrigerator and break into pieces
when ready.

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Popularity: 27% [?]