Title: Chinese Fire Pot
Categories: Main dish Poultry Meats L.a. times
Servings: 6

1 lb Sirloin or round, boneless 1 lb Chicken breasts, boned
1 lb Fish fillets 1 lb Shrimp, med
1 lb Chinese cabbage 1/2 lb Mushrooms, fresh
1 x Lemon juice 7 oz Enoki mushrooms
3/4 lb Chinese pea pods 2 ea Green onion bunches
2 ea Spinach bunches 8 oz Water chestnut,
draind/slicd
8 oz Bamboo shoots, draind/slicd 4 cn Chicken broth (13 3/4-oz)
1 x Sweet-and-sour sauce 1 x Soy sauce
1 x Prepared hot Chinese mustard 1/4 lb Fine egg noodles, cooked
1 x Cilantro or chives, chopped

It is not necessary to use all ingredients listed here as long as you
offer an interesting blend of meats, fish and vegetables. Other meats and
vegetables can be substituted, if desired.
Place beef, chicken and fish in freezer and chill until firm to touch
but not frozen. Slice beef and chicken in strips 1/4-inch thick and about
2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms,
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters
as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange
beef, chicken, fish, shrimp, cabbage, fresh mushrooms, enoki mushrooms,
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots
in individual rows on large platters or serving plates. Bring broth to
boil. Place heating unit under Chinese hot pot and pour boiling broth into
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into hot broth to
poach. When cooked (this will take only a few moments), ingredients are
then dipped into sweet-and-sour sauce, soy sauce or hot mustard as
desired, and eaten with noodles, adding cilantro, if desired.
Note: The special pot needed can be purchased at Chinese shops.
Los Angeles Times Cookbook

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Popularity: 3% [?]

Chutney Stuffed eggs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Hard boiled eggs
3 tb Mayonnaise
1 tb Chutney, drain chop
1 tb Chopped green onion
2 ts Curry powder
1 t Dijon mustard
1/2 ts Salt
1/4 ts Pepper

Halve the eggs lengthwise; scoop yolks into a small
bowl. Mash yolk thouroughly. Stir in remaining
ingredients. Mix well and refill whites. Garnish with
chopped green onion, if you wish. From Family Circle
Magazine 6/8/82

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Popularity: 4% [?]

CREAM SAUCE FOR GAME HENS – GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Drippings, from game
— hens as they are
— broiled
1/4 c Wine, white
1 t Shallots, minced
1 t Garlic, minced
1 t Onions, green, minced
1/4 c Cream
4 tb Butter

Reduce the drippings from the hens for 5 minutes
over high heat. After five minutes, discard any fat
that’s in the pan and add wine to deglaze. Scrape up
any little bits adhering to the pan. Reduce for a
minute or two.

Add cream, shallots, garlic, and green onion.
Cook for two minutes more then remove the pan from the
heat.

Off the heat, swirl in butter to finish the sauce.

Source: Great Chefs of New Orleans, Tele-record Productions – 1983
: – 747 Magazine Street, New Orleans, LA 70130
: Chef Gunter Preuss, Versailles Restaurant,
New Orleans

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Popularity: 4% [?]

Title: PETER’S FAVORITE STRAWBERRIES
Categories: Diabetic, Fruits, Desserts
Yield: 4 sweet ones

1 pt Very Red strawberries; ripe
1 md Orange;
2 tb Orange juice;
2 tb Sweet vermouth;
Sugar substitute equivalent
To 1 tablespoons sugar;
(optional)

Wash and hull strawberries; cut in half. Slice ends
off orange; quarter orange lengthwise and slice orange
wedges crosswise with rinds left on, as thin as
possible. Put strawberries and oranges in a bowl; mix
well. Mix together the orange juice and sweet
vermouth and drizzle over fruit mixture; stir to mix.
Check to see if berries have enough natural sweetness
for your taste; if not, add sweetener. Cover bowl and
chill in refrigerator 2 hours before serving; stir
gently several times to blend flavors. Food Exchanges
per serving: 1 FRUIT EXCHANGE; CAL: 56; CHO: 11g; PRO:
1g; FAT: 0g; SOD: 1mg; CHO: 0mg; LOW-SODIUM DIETS:
This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and your via Nancy O’Brion and her

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Popularity: 4% [?]

CHEESE FONDUE-REC.FOODS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

3 c mild cheddar cheese,
: shredded (you can also
: use sharp if you want)
1 c shredded swiss cheese
: 1/2 c beer (any kind will do)
: 1 ts minced garlic
: 1 ts dried mustard
: 1 ts Worchestershire sauce
: salt and pepper to taste

In a covered plastic bowl, mix cheeses and toss with a
small handful of flour to coat (this helps the cheese
to melt nicely without clumps). In a fondue pot (or
sauce pan if you don’t have one), bring the beer to
steaming, but not boiling.

Slowly mix in cheese, stirring constantly. If you
have too much cheese, and the sauce becomes too thick,
you may need to add a little more beer to thin it to
your taste. Add garlic, worc. sauce, mustard, and
salt and pepper. Mix very well.

Turn your fondue pot or saucepan to low and dip away!

Use this delicious cheese sauce to dip:
Bread Chunks (rye, french, italian, pumpernickel, or
any other kind)
Apple pieces (MacIntosh and Granny Smith work really
well)
Carrot slices
Cauliflower florets
Any other raw vegetable you can think of!

Be careful! As you near the bottom of the pot, the
cheese is VERY hot. Walt MM
Date: Thu, 12
Sep 96 20:22:10 +0000

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Popularity: 4% [?]

Three Bean Turkey Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound ground turkey
1 cup chopped onion
3/4 cup chopped green bell pepper
2 cloves garlic — minced
1 16 oz can red kidney beans — drained
1 16 oz can great northern beans — or
pinto beans — drained
3 cups water
2 14.5 oz cans whole tomatoes — undrained, chopped
1 16 oz can black beans
1 8 oz can tomato sauce
2 cups sliced carrots
2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon chicken flavored bouillon granules
1/2 teaspoon salt
1/2 teaspoon black pepper

In a skillet, brown turkey, onions, green pepper,a nd garlic. Drain fat. Tran
sfer to Crock-Pot. Add beans, water, tomatoes, sauce, carrots, and seasonings.
Stir. Cover and cook on Low 8 to 10 hours or on High 4 to 5 hours. Before s
erving, mash beans slightly ofor a thicker soup if desired. Serve

Serves 10 to 12

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Popularity: 100% [?]

Title: LOW CAL STRAWBERRY CHIFFON PIE
Categories: Diabetic, Pies, Desserts, Fruits, Low-fat/cal
Yield: 1 pie

1 c Water
1 Env knox unflavored gelatine
1 .20 oz kool aid unsweetened
Drink mix (strawberry flav.)
8 1 g packets equal sugar sub
1 Recipe low cal whipped topp-
Ing
2 tb Instant dry milk
9 Inch graham cracker crust
(see diabetic recipe)
9 Fresh strawberries
(optional)

Combine water and gelatin. Let set for 5 minutes and
then heat until gelatin is melted. Add Kool aid mix
and sweetener to gelatin. Mix well and refrigerate
until slightly thickened. Prepare whipped topping
while gelatin is thickening. Refrigerate until
needed. Add dry milk to thickened gelatin and whip at
high speed until creamy and stiff. Remove beater and
gently fold in whipped topping into whipped gelatin.
Spread filling evenly into graham cracker crust.
Garnish eack serving with a fresh strawberry, placing
a fresh strawberry in the center of the pie.
Refrigerate until firm. Cut into 8 equal pieces. Per
serving (1/8 of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT
7 gm; NA 122 mg; Food exchanges per serving: 1 bread,
1 fat Source: The New Diabetic Cookbook

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Popularity: 11% [?]

Title: BUCKEYES
Categories: Desserts
Yield: 4 servings

1 1/3 ea Stick butter or oleo
1 1/2 c Smooth peanut butter
1 lb Powdered sugar
1 pk (12 oz.) chocolate chips
1 x 1×1 piece of parafin

Melt butter, add peanut butter, sugar and form into balls. Chill for
1/2 hour. Melt in boiler, the chocolate chips and parafin cut into
small pieces. Using a toothpick, dip balls into mixture, leaving a
small port hole.
Being a native of Ohio, I make these quite often, as Ohio is the
Buckeye State.

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Popularity: 20% [?]

Tomato Bisque

Recipe By : Donna St. George – NY Times -8-20-97
Serving Size : 4 Preparation Time :0:45
Categories : Soups Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons butter
1 medium onion — chopped
1 stalk celery, — finely chopped
1 clove garlic — minced
2 pounds ripe tomatoes, peeled — coarsely chopped
5 leaves fresh basil — torn into pieces
1 sprig fresh thyme, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons dry red wine
freshly ground black pepper — to taste
1 cup light cream
2 teaspoons cheddar cheese — finely gratedj
Croutons for garnish

1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
n.

2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
0 minutes.

3. Puree the mixture in batches in a blender or food processor. Return to pot,
and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
ng of cheddar cheese and croutons.

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NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0

Popularity: 5% [?]

Title: HOMINY AND SAUSAGE BAKE
Categories: Casserole, Meats, Tex-mex
Yield: 8 servings

2 cn White or yellow hominy; 14oz
4 Eggs; beaten
8 oz Chorizo or pork sausage;
. cooked and drained
3/4 c Cheddar cheese; shredded
1/2 c Green onion; sliced
1 cn Green chilies; chopped, 4oz

Preheat the oven to 350 degrees. Grease a 9-inch
glass baking dish. In a large bowl combine the hominy,
eggs, chorizo, cheese, onion and chilies if desired.
Pour into the prepared dish. Bake for 30 to 35
minutes or until set. Let stand for 5 minutes before
serving.

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Popularity: 9% [?]