Title: Dan Wellner-Green Chile Stew
Categories: Stew, Chile, Pork
Yield: 6 servings

24 ea Green chiles-roasted,peeled
2 lb Roast pork-cubed
1/4 c Flour
2 tb Bacon drippings
2 lg Onions-fine chop
6 lg Tomatoes-chop
6 oz Tomatoe paste
2 c Water
2 ea Garlic cloves-crush
2 ts Salt

: Flour the pork and brown it in the drippings in a skillet.
Remove pork to a large stew pot, 3 to 5 quart size. Add onions to
drippings in the skillet and cook until the onion is translucent.
: Add the onions to the pork. Cut the chiles into 1 inch
slices; add to the meat and onions in the pot.
: Add the remaining ingredients and cook over medium heat for
about 1 hour, until the stew is slightly thickened.
: If you prefer the all day method, follow the same directions
except put the ingredients in a crock pot. Cook on low for 10-12
hoursor high for 5 hours.
: I like using fresh jalepenos. Depending on where the chiles
are from you can have a rather firey brew!!! Make sure you have
plenty of flour tortillas handy, you will not want to miss one tasty
drop.

MMMMM

Popularity: 6% [?]

Title: TOLL HOUSE PIE
Categories: Pies
Yield: 8 servings

2 ea Eggs
1/2 c Flour
1/2 c Sugar
1/2 c Packed brown sugar
1 c Butter or margarine,at room
1 pk 6 oz. semisweet chocolate mo
1 c Chopped walnuts
1 ea 9″ unbaked pie shell
1 x Whipped cream or ice cream,o

Preheat oven to 325 degrees.Beat eggs until foamy.Blend in other
ingredients until well blended.Bake one hour @ 325 degrees.

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Popularity: 2% [?]

FORD MOTOR COMPANY DIP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———KAY BURGER
XWSF96A——————–
1 1/2 lb Cream cheese
2 c Mayonnaise
6 tb Onions — chopped
4 tb Horseradish
ds Tabasco — generous dash
pn Salt
Parlsey — chopped, generous
– amount

Have cream cheese at room temperature. Add
remaining ingredients and beat in mixer to a very
smooth consistency.

Delicious with potato chips, vegetables or
crackers. Kay.

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Popularity: 3% [?]

ANISE – FENNEL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Stalks anise (fennel)
1 Clove garlic, quartered
2 tb Olive oil
3 tb Butter
1 c Sliced fresh mushrooms
1 c Chopped fresh tomatoes
1/3 c Beef stock or bouillon
1/2 ts Sweet basil

There is a bit of confusion about these two plants. For some reason,the
fennel plant, which resembles celery with fern like tops, has been called
sweet anise in produce markets. The true anise is cultivated only for its
seeds. So what you see labelled “sweet anise” in your market is probably
fennel, but no matter what you call it, this is a highly interesting
vegetable. Every part of this aromatic plant has a taste and aroma similar
to licorice. The stems are eaten like celery,uncook, or cooked and served
as a vegetable (heavenly with apples in waldorf salad) Available from
September to May.

HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with
crisp stalks and fresh leaves. Wash and store in vegetable crisper or
plastic bag in refrigerator.

BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut
off heavy base. Slice the stalks in thin lengthwise strips. Wash,drain
and cook in boiling, salted water or bouillon until just tender,15-20
minutes. Drain and add melted butter, salt and pepper and serve.

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Popularity: 5% [?]

Sugar Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
1 cup shortening
flour — to stiffen
1 teaspoon cream of tartar
3 eggs
1 cup buttermilk
3 teaspoons baking soda
1 1/2 teaspoons vanilla

Cream shortening and sugar, then add the eggs and flour which has been
sifted with the cream of tarter. Then the milk in which the soda has been
added and vanilla. Drop by teaspoonfull onto a greased cookie sheet,
sprinkle with sugar and bake at 425 degrees until done.

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Per serving: 3664 Calories; 220g Fat (53% calories from fat); 24g Protein;
415g Carbohydrate; 550mg Cholesterol; 4199mg Sodium

Popularity: 4% [?]

Title: DIABETIC CHOCOLATE BALLS
Categories: Chocolate, Diabetic, Cookies
Yield: 20 servings

1/2 c Margarine,room temp
2 tb Sugar
1/3 c Liquid sugar substitute
1 1/4 c Flour
3 tb Cocoa
1/2 ts Salt
1/4 c Chopped nuts
2 tb Raisins

Sprinkle sweet granuated sugar substitute, as
necessary. Cream together margarine and sugar until
light and fluffy. Add vanilla and sugar substitute to
creamed mixture. Beat at medium speed for 1/2 minute.
Stir together flour, cocoa and salt to blend. Add to
creamed mixture and mix at low speed about 1 minute or
until blended. Add nuts and raisins to dough. Mix
lightly. Shape into balls using 1 tablespoonful of
dough per ball. Place balls on a cookie sheet that has
been lined with alumiun foil or sprayed with PAN
spray. Bake at 325 F for 20-25 minutes or until
slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room
temperature and serve two balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon
peppermint flavoring along with 1 teaspoon vanilla
instead to the 2 teaspoons vanilla. From *Prodigy’s
Food and Wine-Healthy Eating Bulletin Board, from
Bridget Benjamin-PHFC09A

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Popularity: 4% [?]

PULAO FOR STUFFING CHICKEN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Indian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Butter Or Vegetable Oil
1 md Onion, Grated
1 t Curry Powder
1 Clove Garlic, Crushed
2 c Chicken Stock
1 1/4 c Pineapple Juice
1/3 c Raisins
1/3 c Pistachio Nuts, Chopped
1 3/4 c Long Grain Rice
1 t Salt

Quantity: About 1 1/2 Pounds Of Stuffing Cooking
Time: 25 Minutes

Heat the butter in a heavy pan and brown the onion in
it. Remove the onion and fry the curry powder until
dark brown then add the garlic and simmer for 3
minutes, until a smooth paste is formed. Return the
onion to the pan and add the stock, pineapple juice,
raisins, Pistachios, and rice. Season with the salt,
to taste. Cover tightly and simmer over low heat for
15 minutes, until the rice is half done. Strain off
the liquid reserving it for another use. Use the
pulao to stuff chickens or other poultry. This makes
enough to stuff 1 large or 2 smaller chickens.

From How To Make Good Curries by Helen Lawson
Copyright 1973

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Popularity: 3% [?]

VEGETABLE QUICHE

Recipe By : Annice
Serving Size : 6 Preparation Time :0:00
Categories : Quiches Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3-4 slices bread
1 1/4 cups skim milk
4 cups fresh vegetables — as desired
1 cup low-fat cheese — grated
1 tablespoon flour
3 eggs
1 large tomato
1 onion

Spray a pie dish with cooking spray. Cut the bread slices diagonally,
and arrange to cover the bottom..

Saute vegetables in a non-stick skillet, using a bit of water or
broth, till they are crisp-tender. Put into bread crust. Beat remaining
ingredients together and pour over. Bake about 45 minutes at 350.

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Popularity: 2% [?]

Title: Blueberry Pie
Categories: Diabetic, Pies/pastry
Yield: 8 servings

MMMMM——————–CREAM CHEESE PASTRY————————-
1 1/2 c Flour
1/2 c Butter; cold
3 oz Cheese, cream; cubed
1 ts Extract, vanilla

MMMMM————————–FILLING——————————-
2 pt Blueberries
2 tb Cornstarch
2/3 c Fruit spread, blueberry
1/4 ts Nutmeg, ground

MMMMM—————————GLAZE——————————–
1 Egg yolks
1 tb Cream, sour

Blueberries can be fresh or frozen.

Preheat oven to 425. Cut butter into flour in large bowl, using
pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough. Blend in vanilla.
(Pastry may be prepared in food processor, using steel blade.)

On lightly floured surface or pastry cloth, roll out 1/2 dough to 11″
circle. Line 9″ pie plate; set aside.

Combine blueberries and cornstarch in medium bowl; toss lightly to
coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust.
Roll out remaining dough to 11″ circle; place over fruit mixture.
Turn edges under and flute. Cut several slits or circle in top crust
to allow steam to escape. If desired, cut leaves from pastry scraps
to decorate top of pie. Bake 10 mintues.

Remove pie from oven; reduce temperature to 350. Combine egg yolk
and sour cream; brush lightly over crust. Return pie to oven and

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg
cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange,
3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Popularity: 3% [?]

PEAR BREAD PUDDING WITH MUSCAT SAUCE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Currants
1 lg Ripe pear, halved, cored — pa
1/4 c Muscat wine
4 sl White bread — trimmed and
1 1/2 c Milk — scalded
6 Egg yolks — lightly beaten
1/3 c Sugar

makes 6 servings
butter for molds Muscat sauce (recipe follows)
Preheat oven to 350 degrees. In small bowl, combine currants, pear, and
wine.

Let stand 30 minutes. Place bread cubes in bowl; pour scalded milk over
bread; let stand 10 minutes. Add egg yolks, sugar, and pear mixture.
Divide among 6 well-buttered individual ramekins or custard cups. Place in
roasting pan on open rack; pour boiling water into pan to come halfway up
sides of molds.

Bake in preheated oven for 40 minutes, until the tip of a knife inserted
between center and edge of pudding comes out clean. Let stand 5 minutes
before unmolding, or chill before unmolding. Serve with Muscat sauce.

Muscat Sauce
1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg yolks 1/3 c
sugar 1/4 c Muscat wine
In small heavy saucepan, brin milk, cream, and lemon zest to boil. Remove
from heat; let stand 5 minutes. Meanwhile, in small bowl, combine egg
yolks and sugar; beat until well blended. Remove lemon zest from milk
mixture.

Gradually pour milk mixture into yolks, stirring constantly with wire
whisk. Return mixture to saucepan. Cook over low heat, stirring
constantly with wooden spoon, until sauce thickens enough to coat spoon.
Do not boil. Immediately remove from heat; pour through fine strainer
into small bowl; let cool. Stir in Muscat.

Serve at once or place plastic wrap directly on sauce and refrigerate.

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Popularity: 6% [?]