Title: Pot Roast of Beef
Categories: Crockpot
Yield: 6 servings

3 lb Roast
2 Onions; sliced
3 Potatoes, sliced
1/2 c Water or beef broth
3 Carrots, thinly sliced

Salt and pepper

(Melt in your mouth tender, and s-u-c-h flavor!) Put vegetables in
bottom of CROCK-POT. Salt and pepper meat, then put in pot. Add
liquid. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours).
Remove meat and vegetables with spatula. From Rival Crock-pot
cookbook, date unknown

ROAST BEEF VARIATIONS German Style: Add 3 to 4 medium dill pickles
and 1 teaspoon dill weed to above recipe.

Italian: Add 1 8-ounce can tomato sauce, 1 teaspoon oregano and 1
teaspoon basil to basic roast beef recipe. Delete water. Without
Vegetables: Season roast with salt, pepper and any other favorite
seasonings. Add no liquid. Cook as directed.

To keep tops of meat and vegetables moist when cooking smaller
amounts, rub 1 tablespoon of butter or oil directly on top of meat.
From Rival Crock-pot cookbook, date unknown

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Popularity: 5% [?]

Choco Peanut Butter Dream Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups brown sugar — firmly packed
1 cup peanut butter (creamy or chunky)
3/4 cup butter or margarine
1/3 cup water
1 egg
1 teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned) — uncooked
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 cups semisweet chocolate chips
4 teaspoons vegetable shortening
1/3 cup chopped peanuts

Heat oven to 350. Beat together brown sugar, peanut butter and butter, until
light and fluffy. Blend in water, egg and vanilla; add combined dry
ingredients; mix well. Shape dough into 1″ balls. Place on ungreased cookie
sheet; flatten to 1/4″ thickenss with bottom of glass dipped in sugar. Bake
8 – 10 minutes or until edges are golden brown. Remove to wire rack, cook
completely.

In a heavy saucepan over low heat, melt chocolate pieces and vegetable
shortening; stir until mixture is melted and smooth. Top each cookie with
1/2 teaspoon melted chocolate; sprinkle with chopped nuts. Chill until set.
Store in an airtight container. Makes 6 dozen.

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Popularity: 3% [?]

1 unbaked pie shell
1 c. sugar (partly brown, more white
than brown)
1/4 c. or little less flour
Dash of salt
1/2 c. cream
Milk

Mix sugar, flour and salt in pie shell with your finger. Add the
cream (1/2 and 1/2 is fine). Finish filling crust with milk.
Sprinkle with nutmeg. Bake at 400 degrees for 15 minutes, then 350
degrees for 40 minutes.

Popularity: 4% [?]

Title: Shrimp Scampi
Categories: Diabetic, Fish, Main dish
Yield: 4 folks

Ingredients 1/4 ts Pepper;
1 ts Margarine; melted 1/2 lb Lg fresh shrimp;
-reduced-calorie -uncooked cleaned
1 ts Vegetables oil; 1 tb Fresh parsley; chopped
1 cl Garlic;

Combine margarine, oil, garlic, and pepper in a shallow heatproff
casserole dish. Add shrimp, and toss lightly to coat. Spread shrimp
in a single layer. Broil shrimp 4″ from heat 3-4 minutes. Turn
shrimp, and broil an additional 3-4 minutes or until lightly browned.
Sprinkle with parsley, and serve.

From: All New Cookbook For Diabetics And Their Families Each serving
amount: 2 ozs Exchanges: 2 Lean Meat

Chol: 90 mg; Calories: 91; Carbo: 1 gm; Protein: 14 gm Fat: 3 gm;
Fiber: 0 gn; Sodium: 107 mg

(from Jungle.Boy via GEnie)

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Popularity: 3% [?]

Zucchini, Leek, and Chevre Tart in Wild Rice Crust

Recipe By : James McNair’s (1989) Squash
Serving Size : 6 Preparation Time :1:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*WILD RICE CRUST
1 egg
1/3 cup grated Parmesan cheese
*preferably Parmigiano-Reggiano
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter — melted
2 1/2 cups cooked wild rice
Salt
Freshly ground black pepper
*CUSTARD FILLING
2 cups zucchini — coarsely grated
Salt
1/4 pound unsalted butter
2 cups thinly sliced leek –include some stalk
4 eggs
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1 cup crumbled chevre cheese (goat’s milk)
1 tablespoon chopped fresh marjoram — or
savory
Freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild rice; try Wehani.
It’s a satisfying counterpoint to the creamy French custard filling. Allow
time to cook and cool the rice. Preheat an oven to 350F. [PATh 12 Oc 96
Mc-Recipe]

To make the crust, beat the egg, cheese, lemon juice, and melted butter
together in a howl. Stir in the cooked rice, season to taste with salt and
pepper, transfer to a 9-inch pie pan, and press with your fingertips to cover
bottom and sides evenly . Bake until set and crisp, about 15 minutes. Remove
from the oven and cool to room temperature, about 30 minutes. (Or cover and
refrigerate as long as overnight; return to room temperature before filling.)

Meanwhile, make the filling. Place the squash in a colander set over a bowl or
in a sink. Generously sprinkle with salt, mix with your fingertips to
distribute the salt, and let stand for 30 minutes. Gather squash in your hand
and gently squeeze to release any additional surface moisture. Reserve.

Heat the butter in a saute pan or skillet over medium-high heat, add the leek,
and saute until soft, about 5 minutes Add the drained squash and saute about 5
minutes longer; reserve.

In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt and
pepper to taste and whisk to blend well. Stir in the leek and squash mixture,
pour into the rice shell, and bake in the 350F oven until filling is set and
the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.

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Popularity: 6% [?]