1 Jar Heinz Chili Sauce
Red Wine Vinegar
1-1/2 tablespoons white wine Worchestershire sauce
1-1/2 (generous) tablespoons sweet pickle relish
3 large fresh garlic
2/3 quart mayonnaise
1 tablespoon sugar
Empty chili sauce in bowl. Fill empty jar 1/4 full with wine vinegar.
Put cap on and shake well. Empty into bowl. Add Worchestershire sauce.
Add pickle relish. Add fresh cloves of garlic pressed. Add mayonnaise
and sugar. Use whisk to blend well. Refrigerate.

Popularity: 10% [?]

Date: Fri, 11 Feb 94 16:37:42 GMT
From: Kathy.Jago@uk.sun.com (Kathy Jago – Sun CSIR)

Adapted from one by the late, great fruitbat.

All right, I admit I made a mistake cooking this as well as all the
other The maxim that ‘serves 4′ is in fact referring to a bunch of
anorexic sparrows and most humans prefer to eat more than a tablespoon
of something, doesn’t always work. Can I interest anybody in a kilo of
nutty potatoes and a large bowl of Mahal Kidney Beans that even I am
too stuffed to eat?

fruitbat@tardis.cs.ed.ac.uk
—————————

– Mahal Kidney Beans -

-Ingredients-

15 oz (450g) tin kidney beans (or 6 oz dried beans, cooked)
1 onion
1 clove garlic, crushed
1 tsp ground cumin
15 oz (450g) tin chopped tomatoes
3 (4) tbsp natural non-fat yoghurt (optional)
2 (3) tbsp chopped parsley
Salt and freshly ground pepper

-Method-

‘Fry’ the onion and garlic and gently for 5 minutes until the onion
is soft and lightly coloured. Add the ground cumin to the pan and stir
over low heat for a further 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addr 2 minutes.

Stir the tomatoes, beans, salt and pepper to taste into the pan. Continue
to cook the mixture over moderate heat for 5 minutes, stirring occasionally,
until the beans are heated through.

Remove the pan from the heat and add the yoghurt one tablespoon at a time,
mixing thoroughly after each addition. Heat through gently without allowing
the mixture to come to the boil.

Transfer the beans to a warmed serving dish and sprinkle with chopped parsley.
Serve at once.

Popularity: 4% [?]

Title: REUBEN CASSEROLE
Categories: Casseroles
Yield: 6 servings

2 c Swiss cheese; shredded
1/2 c Mayonnaise
1 c Sauerkraut; rinsed draine
2 ts Butter
1 c Corned beef; chopped, 12 oz
1/4 c Thousand island dressing or:
1/4 c Mayonnaise dash ketchup,
-relish
2 Tomatoes; sliced (optional)
1 Green pepper; cut in rings
1/4 c Bread crumbs

Fat grams per serving: Approx. Cook Time: :12
Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef,
broken into bits, then cheese. Combine mayonnaise and Thousand Island
dressing (or substitute made with mayo, ketchup and relish) to equal 3/4
cup ) and spread over cheese. Top with tomatoes or green pepper. Melt
butter in microwave and blend with bread crumbs, spread over top. Cook 12
minutes on HIGH (100%).

—–

Popularity: 4% [?]

Title: Poodle Toast
Categories: Snacks
Servings: 4

3 tb Margarine
3 tb Flour
1/2 ts Salt
1 c Canned tomatoes, drained
1/4 ts Baking soda
1/2 c Scalded milk
3 Weiners cut into 1/4 inch
-pieces
6 sl Toast

Melt margarine, then blend in flour and salt. Add tomatoes, soda, and milk.
Cook 10 minutes, stirring as needed. Add wiener rounds. When hot, serve
over hot toast.

Makes 4 servings.

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Popularity: 5% [?]

Maguire’s Hill 16 Irish Potato and Leek Soup

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Soups/stews Ethnic
Irish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Potatoes — peeled and cut
-into 1/2″ cubes
1 sm Leek — white and green
parts
-separated
2 qt Chicken stock
1/4 c Cornstock
1 tb White pepper
Salt
2 c Heavy cream
1 qt Whole milk
Shredded cheddar for garnish
Crumbled, cooked bacon for
-garnish

In a stock pot, simmer about half the potatoes and the
white portion of the leeks in enough chicken stock to
cover until tender, about 30 minutes.
In another pot cook remaining potatoes in the
remaining chicken stock until tender. Puree the
potatoes and leeks from the first pot in a food
processor or blender. Return to pot over medium heat.
Dissolve cornstarch, pepper, and salt in a little of
the cream and stir into the pot. When mixture begins
to thicken, gradually stir in remaining cream, the
milk and the contents of the second pot. Serve hot,
topped with a generous portion of cheddar cheese,
bacon and chopped green portion of leek.

Nutritional info per serving: 241 cal; 7g pro, 27g
carb, 12g fat (45%), 1.3g fiber, 44mg chol, 47mg sod

Source: Cook’s Corner, Miami Herald, 9/21/95 format:
8/11/96, Lisa Crawford

– - – - – - – - – - – - – - – - – -

Popularity: 18% [?]

Spritz

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter Flavor Crisco
1/2 cup Sugar
1 Egg
3/4 teaspoon Salt
3/4 teaspoon Vanilla
1/2 teaspoon Almond extract
2 1/4 cups All purpose flour

Preparation Time: 25 Minutes Bake Time: 5 to 7 Minutes
1. Heat oven to 400.

2. Cream Butter Flavor Crisco and sugar in large bowl at medium speed
of electric mixer until well blended. Beat in egg, salt, vanilla and
almond extract. Stir in flour.

3. Place dough in cookie press. Press into desired shapes 2 inches
apart on cooled, ungreased cookie sheet.

4. Bake at 400 for 5 to 7 minutes or until set, but not brown. Cool
one minute. Remove to cooling rack.

4 to 4 1/2 dozen cookies.

NOTE: Dough may be tinted using a few drops of food color. Cookies may
be iced and decorated if desired.

Source: Butter Flavor Crisco Cookie Collection, page 7.
Shared by: David Knight

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: CHINESE RADISH-CUCUMBER SALAD
Categories: Chinese, Salads
Yield: 4 servings

1 bn Radishes, coarsely chopped
1 Cucumber, cut in half,
-peeled, drained on paper
Towels about 15 minutes, and
-coarsely chopped
Oriental salad dressing:
1 tb Rice vinegar
2 ts Soy sauce
1/2 ts Sugar
1 ts Sesame oil
2 c Coarsely shredded cabbage,
-kept refrigerated until
-serving

In a medium-size bowl, combine the radishes and
cucumber.

To make the dressing: In a small bowl, mix together
the vinegar and soy sauce. Add sugar, stirring to
dissolve.

Pour dressing over vegetables, toss thoroughly, and
refrigerate until serving time.

At serving time, place chilled cabbage on a serving
dish. Toss vegetables again with dressing and spoon on
top of cabbage.

Serve immediately.

From: CLASSIC COLD CUISINE by Karen Green, Jeremy P.
Tarcher, Inc., Los Angeles. 1984. ISBN 0-87477-322-9
Posted by: Karin Brewer, Cooking Echo, 8/92

—–

Popularity: 5% [?]

Albondigas

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Ground Turkey Mexican
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound Ground Turkey — * see note
1/4 Medium Onion — chopped
1 Large Egg White
1/4 Cup Rice — quick cooking
8 Cups Chicken Broth
4 Cups Water
1/4 Cup Tomato Sauce
2 Roasted Chiles; Whole — chopp
1 Tomato; Fresh — chopped
1 Carrot — julienned
2 Green Onions — *
1/4 Tsp Leaf Oregano — dried
1/3 C Corn Kernels — frozen
2 Tbsp Cilantro; Fresh — chopped

* Cut the green onions into 2-inch lengths and use both the green and white
parts.

In a small bowl combine the turkey, chopped onion, and egg white. Take
about 1 Tbls of the mixture and form into 1-inch balls. Set aside. In a
4-quart pot, combine the broth, water, tomato sauce, chiles, tomato, carrot,
green onions, oregano, and corn. Bring the mixture to a boil. Add the
meatballs, reduce the heat and simmer about 30 minutes. Add the cilantro
and cook another 5 minutes.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]

Title: Peanut Butter Cookies
Categories: Cookies
Yield: 48 servings

3/4 c Margarine or butter, 2/3 c Peanut butter
-softened (1 1/2 sticks) 1 Egg
2/3 c Plus 3 tb granulated sugar 1 ts Vanilla
-divided 1 2/3 c All-purpose flour
2/3 c Firmly packed brown sugar 1/2 ts Baking soda

Combine margarine, 2/3 cup granulated sugar and brown sugar in a mixing
bowl; beat until creamy. Stir in peanut butter, egg and vanilla; mixing
until well-combined. Stir in flour and baking soda; mix well. Shape dough
into 1-inch balls, then roll in 3 to 4 tb sugar, coating thoroughly. Place
2 inches apart on ungreased baking sheets. Bake in a 350-degree oven for 10
to 12 minutes or until golden brown. Remove from baking sheets; make
crosshatch marks with fork; cool on wire racks.

—–

Popularity: 4% [?]

Title: Lemon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

CRUST 1 c Water
8 Graham crackers,crushed 3/4c 3 tb Lemon juice
3 tb Melted margarine 2 tb Cornstarch
2 tb Sugar 1 Lemon rind grated
FILLING 1 tb Margarine
2 lg Egg whites at room temp. 3 dr Yellow food coloring
1/4 ts Cream of tartar 8 pk Equal 1 gr (16 tsp
aspartame
1/4 c Sugar

Combine crust ingredients in 9″ pie plate and mix with fingers. Press
crumbs evenly around edges and on the bottom of pie tin. Bake at 350
F for 6 min. Cool before filling.

FILLING Beat egg whites until frothy. Add cream of tartar and
continue to beat at high speed, gradually adding sugar until meringue
is stiff.

Combine water, lemon juice and cornstarch in a small saucepan and stir
until smooth. Add lemon rind, margarine and food coloring to
cornstarch mixture and cook and stir over moderate heat until
thickened and the starchy taste is gone. Remove from heat.

Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
meringue and mix lightly but thoroughly.

Pour filling into crust and refrigerate until firm. 8 servings.

Per serving, including crust: 132 cal, 18 gm cho, 2 gm pro, 6 gm fat,
130 mg NA 1 bread, 1 fat exchange

Source: The New Diabetic Cookbook by Mabel Cavaiani c. 1989 Shared by
Elizabeth Rodier July 1993

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Popularity: 4% [?]