Lowfat Chicken Stock

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 1 Preparation Time :0:00
Categories : Carrots Chicken
Onions Recipes From Mysteries
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 1/3 cups canned chicken broth — 2-49 1/2 oz. cans
1 large onion — chopped
1 carrot — chopped
3 to 3 1/2 lbs chicken legs and thighs, skinned — fat removed
12 3/4 cups water — 2 cans
1 stalk celery, with leaves
2 bay leaves
1 teaspoon dried thyme

Discard fat from the top of the can of chicken broth. Heat a very large
stockpot. (If you do not have a very large stockpot, you can divide the
ingredients and make the stock in two stockpots.) Remove from the heat and
spray twice with vegetable oil spray. Toss in the onion and carrot, lower
the heat and cover the opt. Cook, stirring frequently, over Medium-High, add
the chicken and cook until the chicken flesh is browned on both sides, about
5 minutes.=20
Pour in the chicken broth an water. Add the celery and bay leaves, and bring
to a boi. Boil for 5 minutes. As foam accumulates, skim it off and discard.
Lower the heat to simmer and add the thyme. Simmer, covered for 2 hours. Add
water as necessary to keep the chicken covered with liquid.=20
Remove the pot from the heat. Remove the chicken and allow to cool, then
pick the meat from the bones and reserve for another use. Strain the stock
and discard the vegetables and bay leaves. Cool to room temperature. Cover
and refrigerate overnight. Lift any congealed fat from the stock and
discard. Stor for 2-3 days in the refrigerator or freeze for longer storage.=
=20
Makes 20-24 cups.=20

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NOTES : MC formatting and posted by bobbi744@sojourn.com

Popularity: 2% [?]

Title: Minted Peas
Categories: Veg-cook, August, Lacto
Yield: 6 servings

3 T Clarified butter
1 T Chopped fresh mint
1 Cup (approximately) whole
Mint leaves
4 c Shelled fresh peas (or
Thawed frozen petite peas)
1/4 c Chopped scallions
x Salt + pepper to taste

Heat butter in medium-sized pan over low heat. When melted, remove from
heat and add chopped mint. Steep for about 15 minutes, keeping warm.

Place peas in top half of steamer. Cover with scallions and whole mint
leaves. Place over rapidly boiling water and steam for 4 minutes or until
peas are just tender. Remove from heat and discard whole mint leaves. Toss
peas with mint butter, add salt and pepper, and serve immediately.

This recipe is from _The Rediscovered Bean_ by Judith Choate, published by
Doubleday Canada in 1992, ISBN 0-385-25307-9.

Serves 6.

From: bible@iastate.edu (Anthony E Bible). the recipe to minimize
confusion. Since I amFormatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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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

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Popularity: 5% [?]

( FROM BREAD MIX ) HOMEMADE WHITE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Mixes
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Yeast
2 tb Vegetable oil
1 c -lukewarm water
3 1/2 c Bread mix
1 Egg — beaten
—–VARIATIONS—–
-add
1 pk Dry onion soup mix
-makes great hamburger buns
-OR
4 tb Brown sugar — and
2/3 c Wheat germ

I have a lot more of the homemade mix recipes if anyone is interested.

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Popularity: 5% [?]

Lentil-Nut Loaf

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Lentils — washed
2 cup Water
1 lg Onion — chopped
1 cup Mushrooms — chopped
2 tablespoon Oil
1 cup Nuts — ground
1 cup Breadcrumbs
1 tablespoon Lemon juice
1 tablespoon Soy sauce
Salt pepper
1 tablespoon Mixed herbs

Cook lentils in water till soft (1/2 hour). Saute onions mushrooms in oil
till soft. Mix with remaining ingredients. Place in a greased baking pan
bake at 350F for 30 minutes. Garnish with parsley.

Toronto Vegetarian Association

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Popularity: 4% [?]

Date-Nutty Oatmeal Cookies

Recipe By : Woman’s Day, Holiday Baking 1994
Serving Size : 30 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup vegetable shortening
–butter flavored
1 1/4 cups light brown sugar, packed
1 egg
1/3 cup orange juice
1 1/2 teaspoons vanilla extract
3 cups rolled oats — quick-cooking
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup sweetened coconut flakes
1 cup chopped dates
1 cup chopped nuts — walnuts or pecans

Preheat oven to 375 degrees; grease cookie sheets. In
a large bowl with an electric mixer on medium speed, beat
the shortening, brown sugar, egg, orange juice and vanilla
extract until well blended. In a medium bowl, combine the
oats, flour, baking soda, salt and cinnamon. With the mixer
on low speed, beat the flour mixture into the shortening
mixture until just blended. Stir in the coconut, dates and
nuts. Drop the dough by rounded tablespoonfuls 2 inches
apart onto the prepared cookie sheets. Bake one cookie
sheet at a time for 10 to 12 minutes, or until the cookies
are lightly browned. Cool for 2 minutes on the cookies
sheets. Remove to racks to cool completely.

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Popularity: 5% [?]

Cream of Cauliflower Soup

Recipe By : ???
Serving Size : 4 Preparation Time :0:00
Categories : Food Processor Cooking Soups Stews
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Extra-virgin olive oil
1 large yellow onion — sliced, very thin
3/4 teaspoon salt — (as desired)
3 Tablespoons flour
1 large cauliflower (2-1/2 to 3 lbs.), cut into — small
flowerets
2 cans condensed chicken broth
2 cans water
1 bay leaf
1 cup whole milk
1/2 teaspoon freshly ground white pepper
1/8 teaspoon freshly grated nutmeg

Preparation Instructions:
In large saucepan, heat olive oil over medium heat. Add onion, lower
heat to medium-low, sprinkle with 1/4 teaspoon of the salt (if desired)
and cook, stirring to keep from sticking until caramel brown in color,
about 12 minutes. Add cauliflower and cook 3 minutes, stirring often.
Add flour and cook, stirring constantly, 1 minute. Add broth and bay
leaf. Bring to boil. Reduce heat to simmer, partially cover, and cook
until cauliflower is tender, about 10 minutes.
Remove bay leaf and discard. Reserve about 1/4 cup cooked vegetables for
garnish. Transfer soup in batches to blender or food processor and puree
until smooth. Return to pan.
Stir in milk, salt, and pepper. Reheat until hot but not boiling, about
3 minutes. Divide garnish vegetables among 4 bowls and pour soup over
top. Serve hot, sprinkled with nutmeg.
Serves 4.

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NOTES : Notes: This is not a TNT, but sure looks good and I am planning
to try this today as Dennis just bought a large cauliflower at the
Mississauga (Square 1) Market.

Re the author, I typed this from an old cut-out of a magazine and
adjusted to for me, as I cannot have butter and required low-sodium.

You can use butter in place of olive oil if you wish the original one
did.

Popularity: 3% [?]

Title: SPICY SICHUAN PEANUT SAUCE
Categories: Chinese, Sauces
Yield: 1 cups

1 c Peanut butter
1/4 c Soy sauce
1/4 c Asian sesame oil
3 tb Rice vinegar (not seasoned)
2 tb Finely chopped garlic
2 tb Grated peeled fresh
-gingerroot
1 1/2 ts Asian chili paste or 1 ts
-dried hot red pepper
-flakes, or to taste
1 tb Hoisin sauce or to taste
1 1/2 tb Fresh lime juice
3/4 c Water

In a blender or food processor blend all ingredients
together with salt to taste until smooth. Transfer
sauce to a jar with a tight fitting lid. Sauce keeps,
covered, and chilled, 1 week.

Appeared in the Dec 1994 issue of Gourmet magazine.
Submitted By ERIC HUNT On
THU, 19 JAN 95 172313 CST

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Popularity: 5% [?]

PASTITSO MAKARONIA ME FETA

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Greek Casseroles
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb Macaroni — cooked drained
8 tb Butter or margarine — melted
3 Eggs — lightly beaten
1/2 c Grated cheese
1 1/2 c Feta cheese, cubed
Salt
White pepper
1 t Nutmeg, grated
12 Sheets commercial filo
– cut to fit pan,
– covered to avoid drying

In a large bowl, combine the macaroni, one-third of
the melted butter, the eggs, grated cheese, and feta.
Season with salt, white pepper, and nutmeg and mix
with a wooden spoon. In a buttered 9 x 12 x 3-inch
baking pan, spread the macaroni-cheese mixture over
the filo and cover with the 6 remaining sheets of
filo, brushing butter between each and on the surface.
Using the tip of a sharp knife, score the top 3 to 4
sheets to indicate 12 servings. Bake in a moderate
oven (350 F) for 30 minutes, or until the surface is
crisp. Remove to a rack for 10 minutes, then cut and
serve on a warm platter.

Source: The Food of Greece – by Vilma Liacouras
Chantiles ISBN:0-517-27888-X

Typed for you by Karen Mintzias

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Popularity: 12% [?]

Title: Caramel Corn
Categories: Snacks
Servings: 6

2 Sticks margarine
2 c Light brown sugar
1/2 c Light corn syrup
1/2 ts Baking soda
1 ts Vanilla
6 qt Popped corn
1 c Or more of Spanish peanuts
-(optional)

Heat margarine, brown sugar and corn syrup. Bring to boil, stirring often.
Boil for 5 mins. very slowly as not to burn – do not stir. Add baking soda
and vanilla, then blend and pour over popcorn. Mix and bake in a buttered
roasting pan. Bake mixture at 250 degrees for 1 hour. Stir every 15 mins.
with spatuala. Stir occasionally while cooling to prevent from sticking to
pan. Store in airtight container.

MMMMM

Popularity: 5% [?]