Mayonnaise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Salad oil
1 Egg
OR
2 Egg yolks
2 tablespoons Lemon juice
OR
2 tablespoons Vinegar
Salt and pepper
Paprika

Beat egg or egg yolks with a rotary beater until slightly thick; add 1
teaspoon oil at a time beating well after each addition, until 1/3 cup has
been added. Add a few drops lemon or vinegar. The mixture should be quite
thick and perfectly smooth. If it isn’t you added the oil too quick or
didn’t beat it enough. Continue to add the oil and acid alternately until
it’s used up. Add seasonings to taste. Store covered in the refrigerator.

Many of the recipes in this collection did not contain amounts or oven
temperatures. I have typed them in as they appear in the book, typos and
all.

Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by
Carolyn Shaw 5-95

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Popularity: 5% [?]

Title: SPAM FETTUCCINI PRIMAVERA
Categories: Main dish
Yield: 8 servings

1 tb Butter or margarine
2 tb Flour
1 1/2 c Skim milk
1/2 c Lower sodium chicken broth
1 1/2 ts Dried basil
12 oz Fettuccini
1 cn SPAM Luncheon Meat, cut into
-julienne strips (12 oz)
1 pk Frozen broccoli, carrot and
-cauliflower combination,
-cooked and drained (16 oz)
2/3 c Grated Parmesan cheese

In small saucepan, melt butter. Stir in flour. Cook
and stir 1 minute. Stir in milk, chicken broth, and
basil. Bring to a boil, stirring constantly, until
thickened; keep warm. In 5-quart saucepan, cook
fettuccini according to package directions; drain and
return to saucepan. Stir in SPAM, vegetables, and
sauce. Cook and stir over medium-high heat until
thoroughly heated. Stir in Parmesan cheese.

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Popularity: 4% [?]

Title: Rum Raisin Cake (Corky)
Categories: Cakes, Good, Corky
Yield: 24 servings

2 lg -or 3 midium,Ripe bananas
1 1/2 c Sugar
3 Eggs
2 ts Baking powder
1 ts Salt
1 c Dark rum
1 c Walnuts,coarsely chopped
1/2 c Oil
2 1/2 c All-purpose flour
1 ts Baking soda
1 ts Allspice
1 c Raisins

Peel bananas and beat in mixer until liquified. Add
sugar, eggs, oil and rum, beat until well combined.
Combine flour, baking powder, soda, salt and allspice.
Beat flour mixture into banana mixture until blended.
Stir in raisins and walnuts. Pour into 10-inch greased
or sprayed fluted tube pan. Bake in 350′F. oven for 50
to 60 minutes or until cake tests done. Cool in pan
for 10 minutes, then invert on wire rack to cool
completly. Dust with confectioner’s sugar if desired.

—–

Popularity: 4% [?]

MOTHER’S DAY MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs
1 c Oil
1 2/3 c White sugar (or less)
1/3 c Brown sugar
2 c Grated zucchini
3 c Sifted flour
1 t Soda
1/4 ts Baking powder
3 ts Cinnamon
1 t Salt
1/2 c Chopped walnuts

FROM: Indian Valley Elem School, Walnut Creek, CA

Beat eggs until light and foamy; add sugar, oil and
zucchini. Blend well with spoon. Mix dry ingredients
and add to egg mixture; blend well. Add nuts. Put in
greased muffin tins. Bake at 325~ for 20 minutes (or 2
bread loaves for 1 hour).

Makes 18 large muffins.

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Popularity: 3% [?]

Orange Snowdrops

Recipe By : Unknown Cookbook
Serving Size : 36 Preparation Time :0:00
Categories : All Newly Typed Not Shared Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup butter (no substitutes)
1 cup siftted powdered sugar
1/2 teaspoon baking soda
1 egg
1/2 can (6 oz.) frozen orange juice concentrate — thawed
1 teaspoon vanilla
2 cups all purpose flour
Orange Frosting

1. In a large mixing bowl beat shortening and butter with an electric mixer
on medium to high speed about 30 seconds or until softened. Add the powdered
sugar and baking soda. Beat until combined. Beat in the egg, orange juice
concentrate, and vanilla until combined. Beat in as much of the flour as you
can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Drop dough from a rounded teaspoon 2 inches apart on an ungreased cookie
sheet. Bake in a 375 oven about 8 minutes or until edges are lightly
browned. Cool on cookie sheet for 1 minute. Remove cookies from cookie
sheet and cool on a wire rack.

3. Frost cookies with Orange Frosting. Store in a single layer in an
airtight container up to 1 day. Makes about 36.

Orange Frosting: In a small mixing bowl stir together 1/2of a 6 ounce can
frozen orange juice concentrate, thawed, and 3 cups sifted powdered sugar
until smooth.

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Popularity: 3% [?]

Szechuan Eggplant

1 large eggplant
1 bunch scallions, sliced
2 T Hot Szechuan sauce
2 T reduced sodium teriyaki sauce
1/4 c cold water

Peel eggplant. Cut into 2 inch thick rounds, then slice the rounds into
wedges (i.e., think of how pizza is cut). Saute in some water or broth
in a non stick pan, turning to cook the wedges evenly. Cook for about
3-5 minutes per side, or until the slices are done to your liking. Add
the scallions. Mix the sauces and water and pour into the pan. Stir to coat.
Serve over plain rice with lots of water (the sauce I used was HOT!).

Popularity: 28% [?]

1 kiwifruit, peeled
1/2 cup nonfat vanilla frozen yogurt
1/2 cup chilled seltzer or club soda
2 teaspoons honey
Cut kiwifruit into quarters. In blender, at high speed, blend kiwifruit,
frozen yogurt, and remaining ingredients 1 minute. Pour into 2 chilled
glasses. (makes 2 servings)

Each serving: about 100 calories, 2 g protein, 23 g carbohydrate, 0 g fat,
0 mg cholesterol, 40 mg sodium.

Popularity: 4% [?]

CHEESE BALLS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick butter, melted
1 c Plain flour
1/8 t Cayenne pepper
1 c Grated sharp cheddar cheese
1 c Rice Krispies
1 Dash hot sauce

Mix all ingredients well. Mold in small vals (dime
size). Bake at 350F for 8-10 minutes. Watch carefully
as they brown quickly. Will keep indefinitely if put
in a tin.

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Popularity: 2% [?]

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% [?]

Title: Refried Beans
Categories: Vegan, Mcdougall, Mexican
Yield: 1 servings

2 c Pinto beans, dried
1 Onion, chopped
3 Cloves garlic, crushed
2 t Ground cumin
1/4 t Ground coriander
1 T Liquid aminos or soy or
-tamari sauce
2 t SaltLess Brand Mexican
-Seasoning (contains chili
-peppers,
-dehydrated garlic and
-onion, paprika, cumin,
-oregano, celery seed,
-green bell pepper, cayenne
-and bay)

Cover pintos with water. Soak overnight, or bring to boil, remove from
heat, and let rest 1 hour.

Cook pintos, covered, about 2 hours on low heat, until soft. Drain off
water (save for soup stock or gravy)and mash with a potato masher.

Heat small amount of pinto water in large saucepan. Add onions and garlic
and cook over low heat, about 10 minutes. Add mashed beans and seasonings.
Mix well and cook over low heat, about 20 minutes. Serve on chapatis,
tortillas, or pita bread, or with brown rice.

This is from Mary McDougall’s Health-Supporting Cookbook Volume One, with a
few modifications from me (the liquid aminos and Mexican seasoning).

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Popularity: 7% [?]