CABBAGE SOUP #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (48-oz) tomato juice
1 ea Diced onion
3 c Water
6 ea Beef bouillon cubes
1/2 ea Head cabbage shredded
1 ea Bay leaf
4 ea Sliced carrots

In a large pot, combine tomato juice, water, cabbage,
carrots, onion, bouillon and bay leaf, and simmer for an hour.
Remove bay leaf before serving.

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Popularity: 25% [?]

Homemade Slice Bake Oatmeal Cookies

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 4 Preparation Time :0:00
Categories : Homemade Convenience Mixes Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups butter or margarine
2 cups granulated sugar
2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
4 cups unbleached flour
5 cups rolled oats
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
3/4 cup chopped nuts
1 cup raisins — or up to 2 cups

Cut four 14″ x 12″ pieces of waxed paper or plastic wrap. Set aside.

In a large bowl, cream butter or margarine with the granulated and brown su
gars until smooth. Beat in vanilla extract and eggs until light and fluffy
. In a medium bowl, combine flour, oats, salt and baking soda and baking
powder. Stir flour mixture into egg and butter mixture; blend well. Stir
in raisins and nuts until distributed evenly.

Divide the dough into 4 pieces. Shape each piece into an 8″ – 10″ roll. W
rap rolls in waxed paper. Place the rolls in a rectangular freezer contain
er with a tight fitting lid, or into a large freezer zip-lock bag, or wrap
well in a piece of heavy duty aluminum foil. Label with date and contents.
Store in freezer. Use within 6 months.

To prepare cookies: Slightly thaw one roll of oatmeal cookie dough. Prehe
at oven to 350°. Cut the dough into 1/4″ thick slices. Arrange cut piec
es on lightly greased cookie sheets, placing about 1″ apart. Bake for abo
ut 10-12 minutes, or until the centers are slightly set and the edges are l
ightly browned. Remove from oven; cool for 2 minutes on the baking sheet b
efore removing to wire racks to cool completely. Makes about 3 dozen cooki
es.

Makes 4 rolls of cookie dough, or enough for about 12 dozen cookies.

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NOTES : Chocolate chips can be added to this dough, either in addition to o
r in place of the raisins.

Popularity: 6% [?]

PRODUCT EQUIVALENTS

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRY GOODS—–
3 1/2 c Brown sugar — 1 lb
2 1/4 c Sugar — 1 lb
2 1/4 c Caster/superfine sugar — 1 lb
4 c Powdered sugar —
3 3/4 c 1 lb flour
2 c 10 oz flour
3 1/2 c Whole wheat flour — 1 lb.
3 1/4 c 1 lb corn meal
3 ts Dried yeast — 1 cake
1 tb Cornstarch — 2 tb flour
1 t Baking powder — 1/4 ts baking
1 c Flour — 1-1/8 c cake flour
2 1/4 c Packed brown sugar — 1 lb
2 c Sugar — 1 lb
3 3/4 c 1 lb icing/powdered sugar
4 c Sifted flour; 1 lb.
3 c 1 lb flour
3 1/3 c 1 lb whole wheat flour
4 1/2 c Cake flour — 1 lb.
2/3 oz Bakers yeast — 1 cake
1 pk Dry yeast — 1 cake
-for thickening
-soda 1/2 ts cream tartar
1 c Cake flour — 7/8 c flour
—–DAIRY—–
2 c 1 lb butter — or any fat
4 c Shredded cheese — 1 lb
1 c Egg yolks — 12-14
1 c Sour milk — 1 cup sweet milk
1 c Sweet milk — 1 c buttermilk/
1 c Cream, sour, heavy — 1/3 cup
4 1/2 c 1 lb cheese — grated
1 c Egg whites — 8-10
1 c Cream — 2 cups whipped
– 1 tb vinegar/lemon juice
-sour milk + 1/2 ts bk soda
-butter + 2/3 cups milk
—–PRODUCE—–
3 c 1 lb raisins
1 1/2 c Pitted cut dates — 1 lb whole
1 c Bananas, mashed — 3 medium
2 2/3 c 1 lb dates, pitted
3 1/2 c 1 lb dates, unpitted
4 c 1 lb Nuts (chopped)
—–SEASONING—–
1 tb Instant minced onion, rehy-
4 c 1 lb Onions
1 t Dried herbs — 1 tb fresh
2 tb Cocoa ñ chocolate square
1 oz Chocolate — 3-4 tb cocoa +
-drated — 1 small fresh onion
1/8 ts Garlic powder — 1 cl garlic
1 tb Dijon mustard — 1 ts dry must
1 oz Chocolate — 1 square
-1/2 tb fat
—–PASTA—–
4 oz Dry noodles — 2 c cooked
-c cooked
-cups cooked
1 lb Rice — 2 c raw, 6 c cooked
7 oz Spaghetti — 4 cups cooked
1 c Uncooked macaroni ò-2/3
4 oz Uncooked macaroni — 2 1/4
1 c Uncooked rice ô c cooked
1 c Uncooked spaghetti, cooked
1 lb Uncooked meat ò-2/3 cooked
—–BAKED GOODS—–
2 c Cracker crumbs — 28 saltines
-crumbs
14 Graham crackers — 1 c crumbs
3/4 c Cracker crumbs — 1 c bread
4 sl Bread — 1 cup crumbs
22 Vanilla wafers — 1 cup crumbs
—–MEAT—–
4 1/2 c 3 lb chicken, cooked/diced
-(1-1/2 lb)

1 cup whole milk ñ/2 cup evaporated milk and 1/2 cup water, or 1
cup reconstituted nonfat dry milk and 1 tbspn butter

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Popularity: 7% [?]

FORTUNE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Egg whites
1/2 c Sugar
1/8 ts Salt
1/4 ts Vanilla
1 c All-purpose flour
1 t Instant tea
2 tb Water
1/2 c Margarine, melted
Fortunes on slips of paper

Mix egg whites, sugar and salt thoroughly with spoon.
Mix in remaining ingredients, except fortunes. Cover
bowl with plastic wrap and chill for 30 minutes.

Preheat oven to 350 F. Grease baking sheet. Have
clean white cotton gloves ready to use when folding
and shaping the hot cookies. If gloves are not
available, use two pieces of paper towelling folded to
several thicknesses to protect fingers from the hot
cookies. Also have some clean muffin tins ready to
hold baked cookies while they cool.

Shape and bake 2 cookies at a time. For each cookie,
drop 1 teaspoon batter onto a baking sheet. Spread
the batter with back of spoon to make a 3-inch circle.

Bake at 350F for 3 to 5 minutes, or until edges turn
light brown.

WORK VERY QUICKLY. Remove one cookie with wide
spatula to counter top. Place a fortune paper across
center of cookie. Using gloves or paper towelling,
fold edge of cookie over to make a semicircle. Hold
cookie on the ends and place the middle of folded edge
over top of muffin pan; bend ends down. Place folded
cookie carefully in a muffin cup to cool. Repeat
process. Makes 36 cookies.

Serving of 2 cookies: 80 calories, 1/2 starch/bread,
1 fat exchange 2 grams protein, 6 grams fat, 6 grams
carbohydrate 84 mg sodium, 0 cholesterol

Source: The Complete Diabetic Cookbook, P.J. Palumbo,
M.D., and Joyce Margie with recipes by young cooks by
Paul Margie, 1987 Mayo Foundation

Shared but not tested by Elizabeth Rodier, Dec 93

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Popularity: 18% [?]

Title: Fudgy Bonbons
Categories: Cookies
Yield: 60 cookies

12 oz Semi-sweet chocolate chips
1/4 c Butter or margarine
1 cn Sweetened condensed milk
-(14 ounces; not evaporated)
2 c All-purpose or unbleached
-flour
1/2 c Finely chopped nuts (opt)
1 t Vanilla extract
60 Milk chocolate candy kisses
-or white chocolate-striped
-candy kisses, unwrapped

MMMMM———————–FOR THE GLAZE:—————————-
2 oz White baking bar or vanilla-
-flavored candy coating
1 t Shortening or oil

Mary Anne Tyndall’s Pillsbury Bake-Off grand prize-winning recipe:

Preheat oven to 350′F. In medium saucepan, combine chocolate chips and
butter; cook and stir over very low heat until chips are melted and
smooth. Add sweetened condensed milk; mix well.

Lightly grease spoon flour into measuring cup; level off. In medium
bowl, combine flour, optional nuts, chocolate mixture and vanilla;
mix well. Shape 1 tablespoon (use measuring spoon) of dough around
each candy kiss, covering completely. Place 1″ apart on ungreased
cookie sheets.

Bake at 350′F. for 6-8 minutes. Cookies will be soft and appear shiny
but will become firm as they cool. Do not overbake. Remove from
cookie sheets and cool.

For the glaze: Combine white baking bar and shortening in small
saucepan. Over low heat, stir until mixture is melted and smooth.
Drizzle over cookies. Store in tightly covered container.

Makes 5 dozen cookies. Per serving: 110 calories; 2 grams protein, 14
grams carbohydrates; 5 grams fat; 3 grams saturated fat; 6 milligrams
cholesterol; 20 milligrams sodium.

MMMMM

Popularity: 8% [?]

The secret to crispy crust is moisture in the oven. The French get theirs
crispy in brick ovens which pick up moisture overnight. They also toss
water into the oven and make sure that the bread’s outside is moist.

You can spray the break with water from a small plastic pump.

You can place a pan of boiling water in the oven.

You can paint the outside of the bread with egg.

If you want that nice crunchy bottom on your bread, toss corn meal on the
bottom of the bread or baking pan. The corn will adhere to it and toast up
very crunchy.

Over crunch delights include poppy seeds or hulled sesame seeds for the top
and sides. These may also be placed in with the dough for a nice poppy or
sesame flavor.

Popularity: 5% [?]

Title: Norwegian Meatballs
Categories: Diabetic, Meats, Main dish
Yield: 6 servings

2 tb Cornstarch 3/4 c Skim milk
3/4 ts Salt (optional) 1 lb Very lean ground beef
1/2 ts Nutmeg 2/3 c Cream of mushroom soup
2 Lg egg whites

Place first 4 ingredients and 1/4 cup milk in mixer bowl and mix at
low speed to blend well. Add beef to mixer bowl and mix at low speed
to blend well. Shape 18 meatballs using about 1 1/2 tablespoons mix
per meatball. (The mixture will be soft.) Place in a 9 x 13 pan that
has been lined with aluminum foil or sprayed with cooking spray. Bake
30 minutes at 375F.
Remove from pan while still hot and place in a 1 1/2 quart
casserole. Mix soup and remaining 1/2 cup milk well and pour over
meatballs. Cover and bake at 350F for 30 minutes. Serve 3 meatballs
per serving with a little of the sauce. 1 serving = 1 vegetable, 2
lean meat calories = 148

MMMMM

Popularity: 5% [?]

Title: Potato Pancakes,latkes
Categories: Pancakes, Jewish, Potatoes
Yield: 100 servings

————————–KOSHER GOURMET COOKBOOK————————–
4 Very large potatoes
1 Egg
1 tb Salt
1 ds Pepper
1 tb Flour
2 ts Grated onion
1/2 ts Baking powder

Peel and grate potatoes. Drain off half the liquid. Add: egg, salt, pepper,
flour, grated onion and baking powder. Mix very well. Drop by teaspoon into
very hot oil (475 deg,) in skillet. Brown well on both sides.

May be frozen by placing pancakes between layers of aluminum foil. When
ready to serve, reheat uncovered, in 450 deg. oven until crispy. Serve with
apple sauce.

This method will give you 100 2″ diameter pancakes.If you use a much
larger spoon, cup, etc, you will of course get larger pancakes, less
cooking and still the same delicious taste….

——–

Popularity: 5% [?]