Oogruk Flippers – The Eskimo Cookbook

Recipe By : Raymond Seetomana
Serving Size : 2 Preparation Time :0:00
Categories : Eskimo

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small oogruk
fresh blubber

Cut the flippers off from the oogruk. Put the flippers in fresh blubber. Let
them stay there for
about two weeks. Take the loose fur off the flipper.

Cut flipper into small pieces and eat the meat.

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NOTES : From “The Eskimo Cookbook,” prepared by students of Shishmaref Day
School in Shishmaref,
Alaska and published exclusively by The Easter Seal Society for Alaska Crippled
Children and Adults
(1952).

Obtained from: Caitlin Davis Carlson, Seaview,WA
4080/carlson@aone.com

Mastercook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com

Popularity: 2% [?]

Title: Drop Biscuit Swirl
Categories: Toppings
Yield: 4 servings

1 c Reduced-fat baking mix
1/4 c Non-fat milk
1 T 4-fruit all-natural conserve

Combine baking mix and milk and stir until almost blended. Swirl in
fruit conserve. Makes enough for 4 biscuits.

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Popularity: 2% [?]

Title: CHINESE PEPPER STEAK #2
Categories: Chinese, Beef
Yield: 6 servings

1 lb Round steak
Onion
1/4 c Butter
Garlic
1/2 ts Salt
4 tb Soy sauce
1/2 ts Sugar
1 cn Bean sprouts
1 c Tomatoes
1 Inch pieces green pepper
1/2 tb Cornstarch
Cooked rice

Slice steak in short thin pieces. Heat butter, salt,
onions, and garlic in skillet and in it cook beef
until brown. Add soy sauce and sugar; cover and cook 5
minutes. Add bean sprouts, tomatoes, and peppers;
cover and cook 5 minutes. Stir in corn starch. Serve
over rice.

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Popularity: 3% [?]

Apple Ice *

Recipe By : Patti Anderson
Serving Size : 4 Preparation Time :0:00
Categories : Apples Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–

1 pkg Stouffer’s escalloped apples
2 tbsp Grenadine syrup — + 1-1/2 tsp
defrosted
1 tsp Lemon juice
12 Ice cubes
1/2 c Rum
1/2 c Orange juice

Empty apples into blender; add ice cubes, orange juice, grenadine, lemon
juice and rum. Blend on high speed for 1-2 minutes. Pour apple mixture
into chilled glasses. If desired, top with a dollop of whipped cream.

NOTE: Can be made 1 hour ahead of time and kept in freezer until ready to
serve.

Stouffer’s pamplet.

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Popularity: 2% [?]

Sift the flour, sugar, salt, and baking powder together. Add the suet,
chopped currants, and enough cold milk to make a soft but not sticky
dough. Shape into a roll. Lay the dough on a scalded, well-floured
pudding cloth and roll up loosely. Tie up the ends of the cloth. Put
into a saucepan of fast-boiling water, reduce the heat, and simmer
for 2 to 2 1/2 hours. Drain well and unwrap. Slice and serve with
any custard or sweet sauce, or with warmed golden syrup and cream.

Popularity: 3% [?]

WHITE BEAN SOUP WITH SAGE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Low-cal
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PHILLY INQUIRER—–
1 Onions — large
1 Garlic clove — crushed
1 Carrots — small
Sage leaves
1 tb Oil
2 Cans, Great northern beans
—–15 OUNCE—–
14 1/2 oz Can clear chicken broth
Salt — to taste
Ground pepper — to taste

Chop the onion;mince the garlic.Peel and shred the
carrot.Dice the tomato.Mince the sage to measure 1
tabls.( or subsitute 1 ts dried).
Heat oil in large saucepan until hot.Add
onion,garlic and carrot,and saute until onion is
tender.Stir in beans with liquid and chicken
broth.Stir in tomato and sage.Heat to boiling,stirring
occasionally.Simmer about 5 minutes,stirring,just to
blend flavors.Season to taste with the salt and
pepper.Serve hot.Makes 4 servings…

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Popularity: 17% [?]

Title: CLARENCE’S KRABDIP
Categories: Appetizers, Seafood, Dips, Sauces
Yield: 1 servings

16 oz Sour Cream
2 ea Onions, small, chop fine
2 t White Pepper
2 t Horseradish (or 2″ piece"
8 oz Louis Rich Krab (or more)
1/2 cn Mushrooms
16 oz Philadelphia Cream Cheese
3 t Garlic (Polaner/Fiesta)
1 t Red Pepper
1 ea Half bottle chives
2 t Lemon Herb Seasoning

Chop onions in blender or processor. Be careful of adding liquid to
the dip and making it runny. Chop Krab into small (but identifiable)
pieces. Combine the cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in
Add onions and Krab and mix well. (Mix by hand to avoid chopping
the Krab into smaller pieces) Store in refrigerator for several
hours. If Dip is too runny, add some dehydrated onions to absorb the
excess liquid. Serve on crackers, chips or vegetables.

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Popularity: 2% [?]

Cauliflower and Coconut Soup

Recipe By : Jane Suthering, Sainsbury’s Vegetarian Suppers, p72
Serving Size : 5 Preparation Time :0:45
Categories : Vegetarian Beans
Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sunflower oil
1 onion — chopped fine
1 large carrot — diced
1/2 pound cauliflower florets
1 cooking apple — peeled and diced
1/2 teaspoon cumin — ground
1/2 teaspoon coriander — ground
1/2 teaspoon turmeric — ground
1/2 teaspoon ginger — ground
1/4 teaspoon chili powder or Tabasco — to taste
1 litre vegetable stock — (2 cubes)
2 ounces creamed coconut — grated
3 tablespoons coriander leaves — chopped
or parsley
1 can borlotti beans — drained
salt and pepper — to taste

Fry onion and carrot in oil for 5 mins. Add cauliflower, apple and
spices, stir well and cook for 1 – 2 mins.
Add stock, bring to boil, then cover and simmer for 20 mins.
Stir in rest of ingredients and simmer until the coconut has melted.
Serve hot.

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NOTES : Freezes well. If making to freeze straight away, add coconut and
heat till melted. Then add cold beans and coriander and leave to cool.
Beans sink, so for even distribution add some to each container.
I grate coconut straight into the soup with a rotary grater.
Red beans make a nice contrast to the yellow soup, but you could use any
cooked beans.
1 tin (410g) of red kidney beans gave 8 oz drained beans, about 1 1/2
cups.
1 cauli gives 1 lb florets.

Popularity: 3% [?]

Title: Pine Nut Crisps
Categories: Cookies
Yield: 24 servings

1 c Granulated sugar
1/2 c Flour
6 Egg whites
1 t Vanilla
1/8 t Orange extract
2 T Butter, melted
3/4 c Pine nuts
Powdered sugar

Combine granulated sugar, flour and unbeaten egg whites. (Reserve egg
yolks for another use.) Stir to blend. Add vanilla, orange extract and
butter. Fold in pine nuts. Drop by tablespoons onto lightly buttered
baking sheets. Spread batter in 3″ circles. Bake 3 or 4 at a time on
large baking sheet. Bake at 350′F. 8-10 minutes or until browned.
Remove to wire rack to cool. Sprinkle with powdered sugar to taste.

Makes 2 dozen cookies.

Each cookie contains about: 79 calories; 23 milligrams sodium; 3
milligrams cholesterol; 4 grams fat; 11 grams carbohydrates; 2 grams
protein; 0.05 grams fiber.

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Popularity: 2% [?]

Date: Fri, 07 Jan 94 20:21:05 PST
From: Michelle Dick

From Barbara Kafka’s Microwave Gourmet Healthstyle Cookbook.

TAPIOCA PUDDING

2 cups (470 ml) skim milk
3 T tapioca (instant type)
1.5 T granulated sugar
2 egg whites
1 t vanilla extract

1. Stir together the milk, tapioca and sugar in an 8-cup (2 l) glass
measure. Cover tightly with microwave plastic wrap. Cook at 100% for
5 minutes in an 650-700 watt oven. 8 minutes in 400-500 watt oven.
Prick plastic to release steam.

2. Remove from oven and uncover. Stir well and cook, uncovered, for 4
minutes in 650-700 watt oven or 6 minutes in 400-500 watt oven.

3. Remove from oven and stir well. In a medium bowl, beat together
the egg whites and vanilla extract. Stirring constantly, pour 1/2 cup
(120 ml) of the tapioca mixture into the egg whites to warm them.
Stir mixture back into the tapioca. Cook, uncovered, for 1 minute in
650-700 watt oven or 1.5 minutes in 400-500 watt oven.

4. Remove from oven and stir well. Cover the surface with a piece of
microwave plastic wrap to prevent a skin from forming. Serve warm or
chilled.

Serves 4 (3/4 cup serving). 98 calories, less than 1 gram fat.

Popularity: 18% [?]