Title: Hot Cajun Mustard
Categories: Sauces

Yield: 12 servings

3 ts Dijon mustard 3 ts Flour plain white
3 ts Mustard powder 1 ts Horseradish grated
1/2 ts Pepper white 1 ts Sugar caster
1/4 ts Salt 5 oz Water; hot

Combine all ingredients EXCEPT water and mix well. Then add the
water, mix well and simmer for 2 minutes. Remove from heat and allow
to cool to room temperature. Transfer to an air-tight jar and store sealed,
in the refrigerator. Serve with Steak and hamburgers

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Popularity: 5% [?]

Title: Strawberries Romanoff
Categories: Diabetic, Desserts
Yield: 1 servings

MMMMM————————PER SERVING—————————–
1/4 c Lowfat yogurt; put in 4 Strawberries; fresh or
-custard cup -thawed frozen
4 pk Equal sweetner; up to 5 ds Nutmeg;

For each serving, mix yogurt with Equal and a dash of nutmeg. Then add
strawberries and stir. Serves 1.

Nutrients per serving: Calories 57, fat 1g, cholesterol 0mg,
carbohydrate 5g, sodium 40mg.

Exchanges: Milk 1/2, fruit 1/3.

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

MMMMM

Popularity: 7% [?]

Title: Beefy Spaghetti Soup
Categories: Soups, Ground beef, Pasta
Yield: 4 servings

1/2 lb Ground beef^ crumbled
1 md Onion
1 cl Garlic, minced
4 c Beef stock
1 t Olive oil
1 cn Sliced mushrooms
1 cn Tomato sauce
1 c Frozen cut green been
1 1/2 c Broken spaghetti (uncooked)
1 t Parsley flakes
3/4 t Salt
1/8 t Pepper
1 Bay leaf
1/2 t Oregano

In large casserole combine ground beef, onion,
garlic, and oil. Microwave at high until meat is no
longer pink, stirring once during cooking. Drain. Add
remaining ingredients. Cover. Microwave at high till
spaghetti is done (around 20 to 25 minutes). Stir
occasionally.

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Popularity: 12% [?]

Title: Peach Sorbet
Categories: Fruit, Desserts, Frozen
Yield: 7 servings

MMMMM————————LIZ VXRF36B—————————–
4 c Ripe peaches; peeled/sliced
– sliced = 2 lb
2 1/4 c Sugar
2/3 c Orange juice
1/3 c Bottled lemon juice

In food processor, puree peaches. In large pan,
combine sugar, orange juice and lemon juice. Over
medium heat, cook and stir until sugar dissolves;
remove from heat. Stir in puree. Pour into 13 X 9″
baking pan; freeze until firm. In food processor,
blend half of the frozen peach mixture until fluffy, 1
minute. Repeat with remaining peach mixture. Spoon
mixture into half-pint decorated jelly jars, leaving
1/2″ headspace at top. Wipe jar top and threads claen.
Place lids on jars; screw bands on firmly. Freeze
until firm. Makes 7 half-pint jars.

The Tampa Tribune, 07/15/93

MMMMM

Popularity: 6% [?]

Pork Cheese Spaghetti – gwhp32a

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Pork chops
1 tablespoon Fat
1 Onion
1/2 cup Celery
1 cup Tomato
1 tablespoon Soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Sugar
1/4 teaspoon Pepper
1 1/2 teaspoon Salt
8 ounce Spaghetti
1 cup Cheddar cheese

Notes: Use end cut pork chops. Meat should total 1 lb.
boned and diced. Shop onion. Dice celery. Use 1 lb.
can of tomatoes. Cheese to be shredded. Brown pork in the fat. Add onion and
celery and cook 5 minutes. Add remaining ingredients, except spaghetti and
cheese and simmer 30 minutes. Cook and drain spaghetti. Combine meat mixture
with spaghetti in 2 qt. casserole. Mix well and sprinkle with cheese. Bake in
moderate oven (350) 30 minutes.

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Popularity: 8% [?]

GREEN TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Toamtoes — green
-peeled chopped fine
1 Onion — chopped
1/4 ts Cinnamon
1/8 ts Cloves — ground
1 t Sugar
1/4 ts Pepper
2 c Water
1/4 ts Baking soda
3 tb Butter
3 tb Flour — all purpose
4 c Milk

Place in the saucepan; the tomatoes, onion, cinnamon,
ground cloves, sugar, pepper and water. Bring to a
boil and boil for 30 minutes. Add the soda. Melt the
butter, add the flour. Mix and add the milk. Cook till
creamy, stirring constantly. Add green tomatoes to the
cream. Mix thoroughly. Salt to taste and serve.

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Popularity: 5% [?]

Tenderizing Marinade

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c A1 steak sauce (5 oz bottle)
1/2 c French salad dressing
1 Tbsp Worchestershire sauce
2 Tbsp soy sauce
1 tsp prepared mustard
1 Tbsp vinegar
1/4 tsp onion powder

Pour over and stab into economy beef roast. (I’ve used an 1 1/2 inch
thick 7-bone roast). Marinate, preferably overnight. Scrape off before

Richard Nielse

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Popularity: 4% [?]