Title: Avocado Banana Spread
Categories: Diabetic, Spreads
Yield: 1 servings

1/2 c Mashed ripe banana 1/2 c Mashed ripe avocado
-(mash with fork) 1 tb Lemon juice

Blend ingredients in a food processor or blender. Heat to a boil in a
saucepan; turn to low and simmer, stirring occasionally, until mixture
reaches desired thickness. Yields 1/2 cup. Source: Sweet Sugarfree
Shared by: Shirley Goos

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Popularity: 6% [?]

Title: Fava Bean and Salt Cod Salad
Categories: Salads, Ceideburg 2
Yield: 4 servings

4 Ounces salt cod
2 To 2 1/2 pounds young fava
-beans, shelled, peeled
1/4 c Olive oil
2 tb Chopped fresh thyme or
-winter savory
1 ts Freshly ground black pepper
1/2 ts Salt (optional)
4 Ripe tomatoes, peeled,
-seeded and chopped (about
-1 cup)

Here, fava beans are paired with salt cod in a rich and filling
salad. To complement the rustic flavors of this dish, serve with
toasted garlic-rubbed baguette slices and a soft goat cheese.

Soak the salt cod overnight in a large bowl of cold water. The next
day, drain the cod, add fresh water and let soak for 2 hours. Drain,
add fresh water and let soak 2 hours longer. The amount of soaking
time needed to leach the salt from the fish will vary.

Bring 4 cups of water to a shimmering simmer in skillet just large
enough to hold the fish. Add the fish and poach until barely cooked
through (it should flake easily), about 5 minutes. Do not boil.
Remove fish and drain well, then flake it.

Cook the favas in 4 cups boiling water until just tender, about 10 to
15 minutes. Drain.

Combine the olive oil, thyme or savory, pepper and salt (if desired).
Toss with the favas.

Arrange equal portions of the dressed beans, flaked fish and chopped
tomatoes on individual salad plates.

Serves 4.

PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated),
37 mg cholesterol, 323 mg sodium, 4 g fiber.

From the San Francisco Chronicle, 4/21/93.

Posted by Stephen Ceideberg; May 11 1993.

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Popularity: 10% [?]

Here’s a good snack for those of you who used to (or still do) eat
_CornNuts_…

GARBANZO NUTS
————–
5 cups cooked garbanzo beans
1 TBS. onion powder (or to taste)
1 TBS. garlic powder (ditto)
Any other seasonings you may want…

* Place the beans in a single layer on a nonstick baking pan. While
still damp, sprinkle the beans with the seasonings. Bake in a 350 deg.
oven for ~45 minutes, or until the beans are quite dry and browned.
You’ll need to loosen the beans from the pan with a spatula periodically
during the baking period and turn them a few times.
This makes over 5 cups.

Recipe courtesy of _Nathan Pritikin Diet for Runners_.

Popularity: 4% [?]

Title: Cheese Puff Muffins
Categories: Muffins
Yield: 1 servings

1 c Shortening *
2 c Boiling water
1 c Sifted flour
1 ts Baking powder **
1 ts Salt
1/8 ts Cayenne
=( i never use it)
1 c Grated cheese
= (it calls for american
=i use cheddar)
4 Eggs

* (I use margarine or butter) **request RUMFORD BAKING
POWDER)Heat shortening and water to boiling point. Sift
flour, baking powder, salt and cayenne together and pour
into liquid mixture. Stir vigorously until the mixture
clings together in a mass and leaves the sides of the pan.
Beat in the cheese. Drop in unbeaten eggs one at a time,
beating after each addition until mixture is smooth. Drop
by teaspoons onto a greased (or sprayed)baking sheet. Bake
in a moderate oven 375 – 35 minutes.JM.

After baking these many times I have found that they are
wonderful having been baked only 30 mins. They have a more
soft cheesey taste-but are wonderful browned also.
Wonderful with tomatoe or cheese soup.
IRA DENNIS (LVFG53A). These are from my Grandmother’s old
RUMFORD BAKING POWDER cookbook. They were called Cheese
Puff Muffins-but are really more of a cheese biscuit.

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Popularity: 11% [?]

Title: Ranger Joe Cookies
Categories: Cookies
Yield: 8 Dozen

2 c Crisco
2 c White sugar
2 c Brown sugar
4 Eggs
2 ts Vanilla
1 1/2 c Chocolate chips
2 ts Baking soda
1 ts Baking powder
4 c Flour
4 c Rice krispies
3 c Rolled oats
2 c Coconut
1 ts Salt
1 c Chopped pecans

recipe leona davis submitted by marina #1434

Directions: cream crisco, brown sugar, white sugar, 4
beaten eggs, and vanilla together. In a seperate bowl,
combine flour, baking powder, baking soda, and salt.
Mix dry ingedients to blend. Add, rice krispies,
rolled oats, coconut, pecans and chocolate chips.

Begin adding dry ingredients to creamed crisco
mixture, this mixture will get stiff, and unless you
have dough hooks, it will become necessary to mix by
hand.If needed add a Tablespoon of water to moisten
just a bit After you have added all ingredients and
they are well blended. roll dough into small to med
balls and place on cookie sheet. Flatten dough with
fork, and Bake at 325 F. for 8 to 10 minutes.

NOTE: this makes at least 8 doz. cookies. I have made
the recipe and refrigerated dough during the
holidays.( great for those of us who like hot cookies
and milk. I also have cut recipe in half and that
works well for me. This recipe is quite old and given
to me by an aunt of 76 years old. When she said by
hand after working in some of the dry ingredients she
means BY HAND, said get right in there and toss the
dough around blending it well.

Marina phx. az.

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Popularity: 3% [?]

Title: Chinese Style Fried Rice
Categories: Vegetables
Yield: 4 servings

1 c Water 1/3 c Onion
1 1/3 c Minute rice 1/2 c Water
1 Egg 3 tb Soy sauce
3 tb Butter

In a small saucepan, bring 1 cup water to a boil.
Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile
using a 10″ skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup
chopped onion to the rice. Saute, stirring over medium heat until mixture
is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into
the rice.

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Popularity: 7% [?]

Title: Pineapple ‘N’ Ham Sandwich roll-ups
Categories: Mexican, Sandwiches, Ham, Jaw
Yield: 6 Servings

6 Corn or flour tortillas
8 oz Container cream cheese w/
Pineapple, softened
1/4 c Chopped walnuts or pecans
1/8 t Pumpkin pie spice or ground
Cinnamon
6 oz Package thinly sliced ham
(about 18 slices)
Lettuce leaves (6 to 12)

In small bowl, combine cream cheese, nuts and spice. Mix well. For
each roll-up, briefly cook tortilla on both sides in nonstick skillet
(about 1 minute). Do not brown. Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to with-in
1/2 inch of edge. Lay 3 thin slices of ham, overlapping across
center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and
wrap in plastic wrap.

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Popularity: 3% [?]

Asparagus and Acorn Squash Rings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ea Asparagus stalks
2 x Small or medium acorn squash
1 x Scauce:………………..
1/4 c Clarified butter (see note)
2 tb Sugar
1/2 c Chopped walnuts
1/4 c Fresh lemon juice
2 tb Cider vinegar
6 tb Apple cider

Trim thick asparagus ends; cut squash in half
crosswise. Scoop out
and discard squash seeds; slice squash into 1/4-inch rings.
In kettle,
carefully cook squash rings, then asparagus in boiling,
salted water
until
tender. Don’t overcook. Drain each vegetable as soon as
it’s tender.
Heat butter in medium skillet. Add sugar and walnuts.
Stir over medium
heat until sugar is light brown. Deglaze pan with lemon
juice, vingar
and
cider. Cook, stirring constantly, to reduce by half.
To serve, layer 3 acorn squash rings on each of 4
plates; put 4
asparagus spears thru acorn squash. Spoon sauce over.
NOTE: To make clarified butter, slowly melt stick of butter
over very
low
heat. Let solids settle to bottom; use oil-clarified
butter- on top

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Popularity: 10% [?]

Spicy Pumpkin Bisque

Recipe By : Dave DeWitt Nancy Gerlach, “The Whole Chili Pepper Book”
Serving Size : 4 Preparation Time :1:00
Categories : Vegetables Soups (Hot), Stews Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large onion — chopped
2 cloves garlic — chopped
1 tablespoon butter
1 16-oz. can pumpkin puree
4 cups chicken stock
1 1/2 teaspoons dried, ground small red chilies
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/4 cup dry sherry
1 cup Half-and-half
grated nutmeg — for garnish

Saute the onion and garlic in the butter until they are soft and
transparent. Add the pumpkin, stock, chilies, pepper, allspice, sugar, and
sherry. Bring to a boil, then reduce the heat and cover. Simmer for 30
minutes. Place the mixture in a blender and puree until smooth. Return the
soup to the pot; add the half-and-half and simmer until heated through.
Garnish with nutmeg and serve.

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Popularity: 5% [?]

Title: Gingered Chicken Salad
Categories: Salads
Yield: 4 servings

2 c Cubed Cooked Chicken Breast
1/2 c Sliced Scallions
1 c Snow Peas, Julienned
1 c Bean Sprouts
1 c Thinly Sliced Mushrooms
2 tb Low Sodium Soy Sauce
2 tb Finely Minced Ginger
1 tb Oil
1/2 ts Oriental Sesame Oil (Opt)
1/3 c Lemon Juice
1 cl Garlic Finely Minced
1 bn Watercress (Garnish)

Place The Chicken, Scallions, Peas, Bean Sprouts Mushrooms in A
Large Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon
Juice Garlic And Toss With The Chicken Mixture. If Desired,
Transfer To A Bed Of Lettuce On A Serving Platter And Arrange
Watercress Around It.
(6.2 Grams Fat, 29 Percent Cal. From Fat.)

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Popularity: 5% [?]