Title: Party Rye Pizza (Gerry Bender)
Categories: Appetizers, Great, Marie
Yield: 12 servings

1 pk Party rye
1 lb Mild sausage
1/2 lb Velveeta, cut in chunks
1/2 lb Mozzarella, shredded
1 tb Oregano
1 tb Minced onion
1 Green pepper, fine dice
12 oz Tomato paste
Romano, grated

Brown the meat, drain. Add the spices. Cover with the cheese.
Cover with
lid. On low heat, heat until the cheese melts.

Spread the bread slices with a small amount of tomato paste to
cover. Put
enough meat mixture on top to cover the bread. Sprinkle the
tops with
green pepper and then romano.

Freeze. When thoroughly frozen, place in plastic bags and keep
until
needed.

When ready to serve, take the frozen pizzas and place on a flat
sheet. Bake
at 350~ for 8 – 10 minutes.

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Popularity: 4% [?]

Title: Boston Baked Beans
Categories: Vegetables Londontowne
Servings: 4

4 c Navy beans 3 t Salt
1 ea Onion, chopped 4 T Brown sugar
1 T Dry mustard 1/2 lb Salt pork

Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer
until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining
ingredients and add to pot. Pour in remaining beans. Cover with boiling
water and bake 8 hours at 250 degrees. Watch add more water if
necessary.

Mrs. Jack Beasley

—————————————————————————–

Popularity: 4% [?]

Homemade Sloppy Joe Seasoning Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon dried onions
1 teaspoon bell peppers, freeze-dried
1 teaspoon salt — or to taste
1 teaspoon cornstarch
1/2 teaspoon dried minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder

Combine all ingredients in a small bowl until evenly distributed. Spoon mi
xture onto a 6″ square of aluminum foil and fold to make an airtight packet
=2E Label with date and contents. Store in a cool, dry place. Use within
6 months.

Makes 1 packet or about 3 tablespoons of Homemade Sloppy Joe Seasoning Mix.=

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Popularity: 5% [?]

Title: Wild Rice-Pine Nut Stuffing
Categories: Poultry, Diabetic, Rice, Nuts/grains
Yield: 2 servings

1/4 c Wild rice, uncooked 1 ts Vegetable oil
1 c Water 1/4 c Pine nuts or any
chopped nut
1 Green onion 1/2 ts Dried thyme
1 sm Garlic clove, minced

Cook the wild rice in the water until tender, about 1 hour. Add more
water if needed.

Meanwhile, saute the onion, garlic, nuts and thyme in the oil. Add
the wild rice. Simmer for 10 minutes to blend the flavors. Cool
enough to stuff into quail or one Cornish hen (or serve with chicken).

1/2 recipe – 182 calories, 1 bread exchange, 2 fat 15 grams
carbohydrate, 4 grams protein, 11 grams fat 138 mg sodium, 114 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MY NOTE: Pine nuts are very expensive, about 5 times the cost of
shelled sunflower seeds in the bulk bin. They do not have a very
strong flavor.

MMMMM

Popularity: 4% [?]

Title: MAPLE-COCONUT RICE PUDDING
Categories: Puddings, Rice, Desserts
Yield: 4 servings

2 c Cooked rice
1/3 c Grated unsweetned coconut
1 1/4 c Skim milk
1/4 c Maple syrup
1 1/2 ts Cinnamon
2 Eggs

Coat a 2-quart baking dish with nonstick spray, and add rice and
coconut. In a medium bowl, whisk the milk, maple syrup, cinnamon and
eggs, and pour over the rice. Stir to combine.
Bake, uncovered at 325 F until set, 45 to 50 minutes.

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Popularity: 6% [?]

Title: Bar-B-Barn Ribs
Categories: Pork, Barbecue
Yield: 4 servings MM#: 2868

2 lb Ribs, Parboiled
2 c Brown Sugar
1/2 ts Salt
1/2 ts Paprika
1/2 ts Cinnamon
1 c Apple Sauce
1/2 c Lemon Juice
1/2 ts Pepper
1/2 ts Garlic Powder

In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt,
pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring
the sauce to the boiling point and continue boiling for one to two minutes.
Place parboiled ribs in an ovenproof dish and brush liberally with the
sauce. Bake for 45 minutes at 350′F. Turn ribs and bush underside with
remaining sauce. Continue baking for 45 minutes. Serves four. From The
Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite.

Popularity: 4% [?]

AULD ALLIANCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
350 g Roquefort cheese
Whisky

This deceptively simple cheese cream from Overscaig in
Sutherland is delicious served as a cream pate for the
first course or at the end of a meal as a savoury.

Pound the cheese to a thick cream. Add drop by drop as
much whisky as it will ‘drink’ to make a firm cream.

Pack into small earthenware pots and chill in the
fridge for 3 to 4 hours.

Serve with hot buttered toast or oatcakes.

From: Janet Warren, A Feast of Scotland, Lomond Books,
1993, ISBN 1-85051-112-8

Typed for you by Rene Gagnaux @ 2:301/212.19

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Popularity: 2% [?]

Title: Hot Sweet Mustard
Categories: Spreads, Misc.
Yield: 6 servings

1 1/2 c Mustard, prepared
1 tb Wine, Sherry, Bourbon, etc.
2 oz ‘Hot’ Horseradish
1/2 tb Cayenne
1 tb Mustard, Dijon
1/3 c Sugar, brown
1 tb Tabasco

Mix thoroughly, allow to stand at least 4 hours.
Excellent on hot beer type sausages. Fairly hot, but not a killer!
—–

Popularity: 3% [?]

Title: ONION-HORSERADISH MARMALADE
Categories: Sauces
Yield: 4 servings

1 lb Red onions
1 tb Olive oil
1 tb Salad oil
1 tb Brown sugar,firmly packed
1/3 c Red wine vinegar
1/3 c White wine
2 ts Horseradish,prepared

1. In a 10-12″ frying pan over medium-high heat, mix
onions, olive or salad oil, and brown sugar. Cover;
stir occasionally until any juices have evaporated and
onion is golden brown, about 8 minutes.
2. Add red wine vinegar, white wine and horseradish;
stir often, uncovered, until liquid evaporated, about
6 minutes. Serve warm, or cool. If made ahead, let
cool, cover, and chill up to 3 days. Makes about 1 cup.

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Popularity: 4% [?]

Fruitcake

Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

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Popularity: 4% [?]