Title: CORN BEAN PUDDING
Categories: Diabetic, Side dish
Yield: 6 servings

1 ts Canola oil
1 sm Onion, finely chopped
2 Eggs
1 c Milk
1/2 ts Salt
4 dr Hot pepper sauce
2 c Cooked kidney or brown beans
14 oz Can cream-style corn

This recipe is suitable for a gluten-free diet.

Heat oil over medium heat in a small nonstick skillet.
Cook onion, stirring occasionally about 4 minutes or
until translucent.

In 6 cup casserole sprayed with nonstick coating, beat
eggs, milk, salt and hot pepper sauce until smooth.
Stir in beans, corn and cooked onion. Mix well.

Place casserole in larger pan. Pour enough hot water
into larger pan to come 2 inches up sides. Bake at
350 F for 20 minutes. Stir mixture and bake 20
minutes longer or until tester inserted near centre
comes out clean.

1/6 recipe – 181 calories, 1 1/2 starch, 1 protein
choice 3 grams total fat, 1 gram saturated fat, 74 mg
cholesterol, 9 grams protein, 29 grams carbohydrate,
376 mg sodium, 389 mg potassium. Very high fibre.

Tex-Mex variation: Add 1/3 cup chopped papper or 2
tsp chopped pickled jalapeno pepper.

Adapted from Full of Beans by V. Currie Kay Spicer
1993 ISBN 0-9695688-1-9 Mighton House, Box 399,
Campbellville, Ont. L0P 1B0 Shared but not tested by
Elizabeth Rodier Feb 94.

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Popularity: 3% [?]

Cheddar-Pepper Biscuits

Recipe By : Cooks Tip Page at Charleston.Net Sept 1996
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup butter or margarine — softened
1 1/2 cups Cheddar cheese — divided
3/4 cup milk

Pantry: Sargento 3 Cheese Gourmet Cheddar Recipe Blend

In medium bowl, combine flour, baking powder, salt and pepper. Cut in butter
with a pastry blender or 2 knives until mixture is size of coarse crumbs. Stir
in 1 cup cheese. Add milk; mix just until dry ingredients are moistened. Turn
dough out onto floured surface; knead gently 8 to 10 turns. Roll out or pat
dough about 1/2-inch thick; cut with 2-1/2-inch biscuit cutter. Re-roll and
cut scraps. Place on greased baking sheet. Sprinkle with remaining 1/2 cup
cheese. Bake at 450°F 10 to 12 minutes or until biscuitsare golden brown. 12
to 14 biscuits.

Calories 168, 10 g fat
http://www.charleston.net

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NOTES : http://www.Sargento.com promo at charleston

Popularity: 2% [?]

Barbecued Ribs Oriental

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Pork spare ribs
1 1/2 teaspoons Salt
1 Beef bouillon cube
3/4 cup Water — boiling
1 teaspoon Oil
1 can Pineapple,crushed — undrained
1/4 cup Brown sugar,dark — firm packed
1 teaspoon Onion powder
1/4 teaspoon Garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons Cornstarch
1/4 cup Water — cold

1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.

2. Place ribs on a rack in a shallow baking pan; bake in preheated 375′F.
oven until almost tender, 1 1/2 to 2 hours. Drain off fat.

3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size
saucepan.

4. Add oil, pineapple, brown sugar, onion powder, garlic powder,
Worcestershire sauce and remaining salt; bring to a boil.

5. Reduce heat and simmer, uncovered, 5 minutes.

6. Combine cornstarch with cold water in a small bowl; stir into sauce
mixture. Cook and stir until thickened.

7. Spoon sauce over drained, baked ribs.

8. Increase oven temperature to 425′F.; bake until nicely glazed, about 30
minutes.

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Popularity: 3% [?]

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
1 stick butter melted
2 T. minced onions
1 t. salt
1/2 t. pepper
1 can cream of chicken soup
1 pint of sour cream
1/2 lb. grated cheddar cheese

Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle
with parsley paprika. Then top with 1 1/2 cups of crushed corn flakes.
Bake for 1hour at 350.

Variations:
* Use Mrs. Dash instead of salt pepper
* I’ve used the different creamed soups along with the cream of chicken
(broccoli, mushroom, celery, etc.) when baking a double batch
* Bacon bits can be sprinkled on with the parsley paprika
* Different cheeses can be used too…I’ve tried nacho cheese for a spicier
taste, or pizza cheeses for a stringier cheese
* Rice Krispies can be used in the place of corn flakes

Popularity: 11% [?]

Title: Ranger Cookies
Categories: Cookies
Yield: 1 servings

1 c Shortening*
1 c Granulated sugar
1 c Brown sugar
2 Eggs
2 c Flour
1/2 ts Baking powder
1 ts Soda
1 c Coconut
2 c Wheaties
2 c Quick-cooking oats
1 ts Vanilla
1/2 ts Salt
*part butter for flavor

Recipe by: Mrs. Heaton Cream shortening, add the sugars gradually and
cream thoroughly; Blend in well beaten eggs; Sift flour once before
measuring; Sift flour, baking powder, soda and salt together, add to
creamed mixture; Blend in the vanilla, oatmeal, Wheaties and coconut; Drop
by teaspoonfuls on well greased baking sheet; Bake 12 to 15 min at 375F.

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Popularity: 5% [?]

Title: NO-BAKE BUTTERSCOTCH HAYSTACKS
Categories: Candies, No-bake
Yield: 24 candies

1 c Butterscotch Chips
– (Hershey’s)
1/2 c Reese’s Peanut Butter Chips
1 tb Shortening
-(do not use butter,
– margarine or oil)
1 1/2 c Chow mein noodles
— coarsely broken

Line tray with wax paper. In medium microwave-safe bowl, place
butterscotch chips, peanut butter chips and shortening. Microwave at
HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until
chips are melted and mixture is smooth when stirred. Immediately add
chow mein noodles; stir to coat. Drop mixture by heaping teaspoonfuls
onto prepared tray or into paper candy cups; let stand until firm. If
necessary, cover and refrigerate until firm. Store in tightly covered
container in refrigerator. About 2 dozen candies.
Variation:

Chocolate Haystacks: Substitute 1 cup Hershey’s Semi-Sweet Chocolate
Chips or Hershey’s Milk Chocolate Chips for butterscotch chips. Proceed
as directed above with peanut butter chips, shortening and chow mein
noodles.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Popularity: 3% [?]

Hot Cocoa

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Drinks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1/4 c Hershey’s Cocoa
ds Salt
1/3 c Hot water
4 c milk (1 quart)
3/4 ts Vanilla extract
Miniature marshmallows or
Sweetened whipped cream (optional)

In medium saucepan, stir together sugar, cocoa and salt; stir in
water. Cook over medium heat, stirring constantly, until mixture
comes to a boil. Boil and stir 2 minutes. Add milk; stirring
constantly, heat to serving temperature. Do Not Boil. Remove from
heat; add vanilla. Beat with rotary beater or whisk until foamy.
Serve topped with marshmallows or whipped cream, if desired. Five
8-oz. servings.

Variations: Add one of the following with the vanilla extract:

Spiced Cocoa: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground
nutmeg. Serve with cinnamon stick, if desired. Mint Cocoa: 1/2
teaspoon mint extract or 3 tablespoons crushed hard peppermint candy
or 2 to 3 tablespoons white creme de menthe. Serve with peppermint
candy stick, if desired. Citrus Cocoa: 1/2 teaspoon orange extract or
2 to 3 tablespoons orange liqueur. Swiss Mocha: 2 to 2-1/2 teaspoons
powdered instant coffee.

Cocoa au Lait: Omit whipped cream. Spoon 2 tablespoons softened
vanilla ice cream on top of each cup cocoa at serving time. Slim-Trim
Cocoa: Omit sugar. Combine cocoa, salt and water; substitute skim
milk. Proceed as above. With vanilla, stir in sugar substitute with
sweetening equivalence of 1/2 cup sugar. Canadian Cocoa: 1/2 teaspoon
maple extract.

Microwave Single Serving: In microwave-safe cup or mug, combine 1
heaping teaspoon Hershey’s Cocoa, 2 heaping teaspoons sugar and dash
salt. Add 2 teaspoons cold milk; stir until smooth. Fill cup with
milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir
to blend; serve.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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Popularity: 3% [?]

CORNMEAL DUMPLINGS

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cornmeal
1/2 ts Sea salt
1/4 ts Baking powder
1 pk Extra-firm silken tofu (10.5
-oz)

In a medium-size mixing bowl, combine cornmeal, salt
and baking powder.

Blend tofu in a blender or food processor untilsmooth
and creamy.

Add tofu to cornmeal mixture and mix wel.

Drop batter by tablespoonfuls into a kettle of gently
boiling stew or soup. Cover and cook over medium heat
for about 10 minutes. To test for doneness, remove one
dumpling from stew and slice it. The inside should be
bread-like.

Per dumpling: 55 cal; 4 g prot; 125 mg sod; 6 g carb;
2 g fat; 0 mg chol; 51 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Popularity: 13% [?]

FAVORITE LEMON PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bread — approximately
1 c Sugar
3 Egg yolks — slightly beaten
1 lg Lemon — juice of
1 tb Butter
1 Pie shell — 9", baked
3 Egg whites
3 tb Sugar

Cut crusts from bread slices. Dip slices in bowl of
water to soften; squeeze out water. Use enough bread
to make 1 cup, but do not pack too tighlty. Put
bread, sugar, egg yolks, lemon juice and butter in top
of double boiler. Cook until mixture thickens; then
spoon into pie shell.

Beat egg whites until frothy; gradually add sugar, and
continue beating until mixture forms peaks. Spread
meringue over filling. Bake at 350 degrees about 20
minutes or until meringue is brown.

SOURCE: Southern Living Magazine, sometime in 1974.
Typed for you by Nancy Coleman.

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Popularity: 4% [?]

Title: Linsensuppe Mit Frankfurter (Lentil Soup with Frankfurters)
Categories: German, Soups/stews
Yield: 4 servings

1 c Lentils; Dried Quick-Cooking 1 tb Vegetable Oil
6 c Water 2 tb Unbleached Flour
2 ea Bacon; Slices, Diced 1 tb Vinegar
1 ea Leek or Green Onion; * 4 ea Frankfurters; Thickly
Sliced
1 ea Carrot;Large, Finely Chopped 1 tb Catsup; Tomato
1 ea Celery;Stalk, Finely Chopped 1 ts Salt
1 ea Onion; Finely Chopped 1/4 ts Black Pepper

* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through.
Season with salt and pepper and serve hot.

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Popularity: 4% [?]