Title: CHEESE SOUP
Categories: Soups
Yield: 6 servings

1/2 c Carrots
1/4 c Onions
1/2 c Margarine or butter
1 tb Salt
1/2 ts Pepper
1/2 ts Paprika
1/3 c Flour
1 pt Milk
1 cn Cream of Cheddar soup
1 qt Chicken stock
1 ts Worcestershire sauce
1 ts Lawry’s seasoning salt
1 ts MSG (optional)

Chop carrots and onions extra fine and saute in 2
Tablespoons butter. Add salt, pepper and paprika.
Make a roux with the remaining butter and flour.
Bring milk to a boil and thicken with the roux; add
the cream of Cheddar “soup”, chicken stock, and
seasonings. Stir and simmer until hot. this should
yield approximately 2 quarts.

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Popularity: 3% [?]

Title: Peach Butter
Categories: Fruit, Jelly/jams
Yield: 1 servings

MMMMM————————LIZ VXRF36B—————————–
10 c Ripe peaches; peeled/pitted
– sliced, = 5 lb
1/3 c Bottled lemon juice
4 c Sugar

In food processor container, puree peaches. In 6 to
8-quart pot, over medium-high heat, heat lemon juice
for 1 minute. Add peaches and sugar; bring to boil,
stirring constantly. Reduce heat to medium; cook and
stir until mixture is like thick applesauce (20
minutes). Immediately ladle into hot jars, leaving
1/4″ headspace. Wipe jar tops and threads clean. Place
hot lids on jars; screw bands on firmly. Process in
boiling water canner for 10 minutes.
Makes 7 half-pint jars or 3 to 4 pints.

The Tampa Tribune, 07/15/93

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Popularity: 4% [?]

Title: Beef with Broccoli
Categories: Beef, Oriental, Meats, Wok
Yield: 6 servings

1 c Beef, sliced thin
Salt
2 tb Soya sauce
1 tb Wine
1/2 bn Broccoli, shredded in 3″
-lengths
-OR
1/2 lb Broccoli, shredded in 3″
-lengths
2 tb Sugar
3 tb Oil
1/2 c Water

1. Carefully slice beef into thin bite size pieces, across the grain
of beef. Marinate beef in soya sauce, wine and salt. Shred broccoli.

2. Place oil in wok and heat to smoking point. Quickly stir-fry beef
in it, no more than 3 minutes. Remove beef to a platter and reserve.

3. Add broccoli to wok, 1/2 cup water, sugar. Turn burner to medium
high heat, cover broccoli, cook 6 minutes. Lift the cover of the wok
and stir the broccoli every so often so that it will cook on both
sides. At the end of 6 minutes, the broccoli should just be cooked
through, if it isn’t, cook a minute or two more.

4. Add beef back to broccoli, stir everything together. Place in
platter.

NOTE: Pork, or chicken may be substituted, only do not remove pork or
chicken to a platter after initial stir-frying but continue to cook it
with broccoli. Beef is removed for reserve because it toughens with
prolonged cooking.

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Popularity: 12% [?]

Title: Peanut Chili Dip
Categories: Appetizers
Yield: 4 servings

1/3 c Peanut Butter (any variety)
3 T Water
2 T Soy sauce
2 T Lemon juice
2 t Honey
2 x Cloves garlic, finely minced
1 T Chili powder
1 ds Crushed dried Red Pepper

GARNISH: finely chopped peanuts and dash of paprika, optional.
Stir peanut butter and water into a paste and add other ingredients,
mixing well. Spoon into serving bowl. Garnish.
Makes 2/3 cup
This dip is perfect with bland crackers, or with a variety of fresh
vegetables, such as carrots, broccoli, green or red pepper, or
cauliflower.
NOTE: Add more water if your peanut butter is too firm.

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Popularity: 3% [?]

Title: ALMOND SPICE COOKIES
Categories: Cookies
Yield: 1 servings

4 c All-purpose flour
3 ts Cinnamon
1 ts Ginger
1/2 ts Salt
1 ts Baking soda
1 c Butter
2 ts Instant coffee powder
1/2 ts Almond extract
1 c Granulated sugar
1 c Dark brown sugar,*
3 lg (extra) or jumbo eggs
10 oz Slivered blanched almonds**

* firmly packed ** (2 1/2 – 3 cups)

These cookies go well with after dinner coffee or tea.

In a bowl, sift together the flour, cinnamon, ginger,
salt and baking soda and set aside.

In a large bowl, cream the butter. Add the coffee,
almond extract, granulated and brown sugars and beat
well. Add the eggs one at a time until smooth after
each addition. On low speed gradually add the sifted
dry ingredients, scraping the bowl with a rubber
spatula and beating only until the mixture is smooth.
Gently mix in the almonds.

Spread out two pieces of wax paper. place large
spoonfuls of the dough lengthwise on each piece of
paper to form heavy strips about 10-11 inches long.
Fold the long sides of the paper p against the dough
and, pressing against the paper with your hands, shape
each strip of dough into a smooth oblong 12 inches
long, 3 inches wide, and about 1 inch thick. Wrap the
dough in the wax paper.

Slide a cookie sheet under both packages of dough and
transfer them to the freezer or refrigerator for
several hours or overnight. This slices best when
dough is frozen solid.

Preheat oven to 375ø. Unwrap one roll of dough at a
time. Place dough on a cutting board. With a very
sharp knife cut the dough into 1/4-inch slices and
place them 1 to 1 1/2 inches apart on an ungreased
cookie sheet.

Bake the cookies for about 10-12 minutes at 375ø. The
cookies are done when they are slightly colored and
spring back when lightly pressed with a fingertip.

Yield: 4 dozen. Larry Rosenberg, author of Muffins
Cupcakes (published by The American Cooking Guild),
Fairview, NJ.

Randy Shearer

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Popularity: 3% [?]

OAT BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Quickbreads
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c Oat bran Cereal — uncooked
1/4 c Nuts — chopped
1/4 c Raisins
2 ts Baking powder
1/2 ts Salt
3/4 c Skim milk
1/4 c Honey
2 Eggs, beaten
2 tb Vegetable oil

Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable
oil or line with paper baking cups. In large bowl combine Oat Bran
cereal, nuts, raisins, baking powder, and salt. Add remaining
ingredients; mix just until dry ingredients are moistened. Fill
prepared muffin cups almost full. Bake 15-17 minutes or until golden
brown. Serve warm.

Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O’Brion and her Meal Master

– - – - – - – - – - – - – - – - – -

Popularity: 8% [?]

Vanilla Nut Kaffe Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Unsalted butter — softened
1 cup Sugar
2 Eggs
1 tablespoon Vanilla nut coffee — double
1 teaspoon Vanilla
1 3/4 cups Flour — sifted
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
1 cup Sour cream
1/3 cup Light brown sugar
1/3 cup Toasted hazelnuts — chopped
1/2 teaspoon Nutmeg
—-coffee glaze—-
1 cup Powdered sugar
3 tablespoons Vanilla nut coffee — double
1/2 teaspoon Half and half
1/4 teaspoon Vanilla

Preheat oven to 350. Grease one large bundt pan. In a large bowl, whisk
the butter and sugar together. Beat in eggs, stir in coffee and vanilla,
then set aside.
Combine flour, baking powder, baking soda and salt.
Blend flour mixture and sour cream into butter mixture. In a small bowl,
mix brown sugar, hazelnuts and nutmeg. Spread 3/4 of batter into pan,
sprinkle in half of hazelnut mixture, pour in remaining batter, then
top with remaining hazelnut mixture. Bake for 50 minutes. Cool for 15
minutes, then remove from pan.
Coffee glaze: Blend ingrediennts, drizzle over warm cake, and let stand
for 15 minutes. Dust with powdered sugar and finely ground Vanilla nut
kaffe before serving.

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Popularity: 3% [?]

FIG-FILLED COOKIES

Recipe By : Cookie Cookery
Serving Size : 60 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup butter
1/2 cup sugar
1/2 cup honey
2 eggs — beaten
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Fig Filling — see recipe

Cream together shortening, butter and sugar well. Beat in honey and eggs
into shortening mixture. Mix well. Sift together flour, baking powder, and
salt and add to egg mixture gradually, beating well after each addition.
Place dough in refrigerator until well chilled. Roll out into 2 long strips,
spread 1 strip with Fig Filling or jam and cover with the other dough strip.
Pinch together. Bake at 400F for 8 to 10 minutes or until delicately browned
around the edges. When cool, cut into oblong cookies.
Or shape the unbaked dough into 2 rolls, each about 2 inches in diameter.
Wrap in waxed paper and chill in refrigerator for several hours. To Bake,
slice thin and put together in pairs, sandwich fashion, with a dot of
commercial or home-made Fig Filling or jam between them. Press edges
together lightly. Prick top with fork. Bake as described.

YIELD: about 5 or 6 dozen cookies.

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Popularity: 4% [?]

Nevada Cowboy Chili

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Meats Alcohol
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Lard
3 medium Onions — coarsely chopped
2 Bell peppers
2 Celery stalks — coarsely chop
1 tablespoon Jalapeno peppers — pickled
8 pounds Coarse grind beef chuck
30 ounces Stewed tomatoes
15 ounces Tomato sauce
6 ounces Tomato paste
8 tablespoons Ground Red hot chili
4 tablespoons Ground Red mild chili
2 teaspoons Ground Cumin
3 Bay leaves
1 tablespoon Liquid hot pepper sauce
Garlic salt to taste
Onion salt to taste
Salt to taste
Fresh ground black pepper
4 ounces Beer
Water

Heat the lard in a large heavy pot over medium-high heat. Add the onions,
peppers, celery, and jalapenos.
Cook, stirring, until the onions are translucent. Add the meat to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat
is evenly browned. Stir in the remaining ingredients with enough water to
cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours.
Stir often.
Taste and adjust seasonings.

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Popularity: 2% [?]

Title: BORSCHT
Categories: Soups
Yield: 4 servings

5 ea Beets, peeled
1 1/2 qt Water
1 ea Onion, chopped
1 c Tomato puree
1 tb Lemon juice
1 ts Sugar
2 ea Egg
1 c Sour cream
1 x Salt
1 x Pepper

Grate beets and combine with onion and water in a
heavy kettle. Bring to a boil; cover and simmer about
45 minutes. Add tomato, lemon juice, salt and pepper.
Cook 45 minutes more.Mix the eggs together and stir
into soup. Heat but do not boil. Serve hot or cold
topped with sour cream.

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Popularity: 4% [?]