Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown sugar, firmly packed
1/2 c Salad oil
1/2 c Honey
1 c Crisp cereal
1/2 c Wheat germ
1/2 c Flaked coconut
1/2 c Finely chopped almonds
1/4 c Sesame seeds
1/4 c Sunflower seeds
1 c California Dried Figs
— (finely chopped)

In a small saucepan, combine brown sugar, oil and honey. Bring to a boil
over medium heat; simmer about two minutes. Preheat oven to 325 F. In a
large mixing bowl, combine all remaining ingredients, except figs,
stirring with a spoon or with mixer dough hook. Stir in sugar mixture
until well blended. Add figs. Press mixture firmly into an ungreased 9 x
13 inch baking pan. Bake 20-25 minutes until toasty brown. Cool. Cut
into narrow bars.

Each bar contains about: Calories 184, Fat 8.86G, Sodium 20.5MG,
Cholesterol 0MG, Protein 3.67G, Carbohydrates 24.9G, Fiber 3.15G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Recipe By : BETTER HOMES AND GARDENS MAGAZINE — SEPTEMBER 1996
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Corn

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ears corn or 3 cups frozen whole kernel — corn
1 1/2 cups chicken broth
1 cup milk
1 to 2 fresh jalapeno peppers, seeded and — finely
chopped
1/4 of a 7 1/2 ounce jar roasted red sweet –
peppers, drained–
–and chopped (1/4 cup) or 1 jar diced –
pimento, drained
1/2 cup crumbled feta cheese

Cut off kernels from the ears of corn, if using. In a blender container
combine half the corn and the broth. Blend till nearly smooth. In a
large saucepan combine broth mixture and remaining corn kernels. Stir in
milk or light cream, jalapeno peppers, and red peppers or pimento. Heat
through. Top each serving with cheese and garnish with whole peppers, if
desired. Makes 4 side dish servings.

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Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:30
Categories : Healthy And Hearty Desserts
Fruit Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups prunes — pitted and chopped
1 cup dried apricots — chopped
1 cup raisins
1/4 cup tapioca
2 quarts water
1 cup Sauterne wine
1 cup sugar
1 whole cinnamon stick
1 teaspoon whole cloves
1/2 teaspoon ground cardamom
3 apples — peeled,cored,diced
1 whole lemon — sliced
1/4 teaspoon salt
1/2 cup cherries — pitted

Soak dried fruits and tapioca in water 2-3 hours. Combine remaining
ingredients, except cherries, and add to first mixture. Bring to a boil and
simmer 20-30 minutes. Add cherries. Remove cinnamon stick and cloves. Chill.

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Serving Ideas : Serve topped with whipped cream.

Nutr. Assoc. : 1201 0 1230 1482 0 0 0 0 0 0 0 0 0 314

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ea Corn tortillas
1/2 c Salsa sauce
1 t Olive oil
1/3 c Thinly sliced onions
1 ea Garlic clove, sliced
1/2 c Cubed eggplant
1/4 c Grated zucchini
1 tb Sherry, optional
1/4 cn Diced green chilies
2 tb Minced cilantro

Place tortillas in shallow pan. Spread salsa over them to soften them.
Let sit for 5 minutes. Turn tortiallas over coat the other side.

While the tortillas are softening, heat oil in a skillet saute onion for
3 minutes, stirring frequently. Add garlic, eggplant, zucchini sherry
if using. Cook, stirring often, for 5 minutes or so, till eggplant begins
to stick. Remove from heat stir in chilies.

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla
from the sauce fill with one quarter of the sauteed vegetables. Roll up
tortillas place seam side down in baking tin. Top with the rest of the
sauce cilantro. Bake for 15 minutes, until evenly browned.

“Vegetarian Times” September, 1991

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Recipe By : Oct/Nov ’96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 lb apples, peeled and finely chopped
4 c sguar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and
salt; pour over apples and mix well. Cover and cook on high for 1
hour. Reduce heat to low; cover and cook for 9-11 hours or until
thickened and dark brown, stirring occasionally (stir more frequently as
it thickens to prevent sticking). Uncover and cook on low 1 hour
longer. If desired, stir with a wire whisk until smooth. Spoon into
freezer containers, leaving 1/2-inch headspace. Cover and refrigerate
or freeze.

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1/4 lb Suet, finely chopped
6 lb Lean beef, coarsly cubed
1 c Chili powder (about 4 1/2 ou
2 tb Crushed cumin seeds or groun
2 tb Ground oregano
2 tb Salt
1 tb Cayenne pepper
4 ea Cl Garlic, minced
2 qt Beef stock or canned beef br
1/2 c Masa harina or corn meat
1/2 c Cold water

Fat grams per serving: Approx. Cook
Time: 3hrs Fry suet in a large heavy kettle until
crisp. Then add beef, about 1 pound at a time, and
brown, stiring as it cooks. Remove each pound after
browning. When all meat is browned, return it to
kettle and add seasonings and beef stock or broth.
Cover and simmer 1 1/2 – 2 hours. Skim off fat.
Combine masa harina or corn meal with cold water and
stir thoroughly into chili. Simmer 30 minutes. Makes
about 3 3/4 quarts.
“Chili pangs” could strike a man whenever the skies
got grey and the wind turned cold. A plate of Texas
Red was a sure cure. Hot and hearty, it was the kind
of chili that warmed a cowhand’s belly and brought him
back for more. – Famous Chili Recipes from Marlboro
Country.

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Paprika
1 1/2 tb Garlic powder
1 t Ground cumin
1/2 ts Dried oregano leaves
1/2 ts Dried basil leaves
1/2 ts Celery salt
1/2 ts Gumbo file, optional
1/2 ts Ground red pepper
1/2 ts White pepper
1/2 ts Black pepper
1/2 ts Salt
1/8 ts Ground mace

Combine all ingredients. Rub mixture into meat. If
grilling, let meat stand 30 minutes. This works well
when smoking brisket. Rub mixture on meaty side of 2
briskets. Do not trim fat from fat side. Place meaty
sides together, roll, and retie. Place in smoker for
8 to 10 hours depending on size of brisketss. Use
meat thermometer to determine doneness.
For ribs, rub mixture all over ribs and cook as you
alwaaaays do. This amount will be enough for 6 to 8
pork chops. On you can use it on hamburger patties

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Recipe By : Eating Well Jan/Feb 1994
Serving Size : 4 Preparation Time :0:00
Categories : Entree Pasta
Stovetop Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 ozs artichoke hearts, frozen — defrosted
8 ozs fresh spinach — washed
1 lb penne — cooked al dente
1 sm onion — thinly sliced
2 cloves garlic — minced
3/4 tsp oregano
salt and pepper — to taste
3/8 c dry white wine
3 tbsps lemon juice
3/4 c fat-free ricotta cheese
1 tbsp lemon zest — grated

Slice about 2/3 of artichokes into small wedges; chop remainder into paste. Set
aside. While pasta is cooking, saute onion and garlic in water until soft. Add
oregano, salt and fresh-ground pepper. Reduce heat to low and stir in wine,
lemon juice, spinach leaves (if desired) and reserved artichokes. Simmer,
stirring, until spinach is wilted and all is heated through (1-3 minutes). Stir
in ricotta. Drain pasta and add to sauce; remove from heat and add lemon zest
just before serving.

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Per serving: 508 Calories; 2g Fat (4% calories from fat); 24g Protein; 95g
Carbohydrate; 8mg Cholesterol; 289mg Sodium

NOTES : use more artichokes and spinach if desired
too lemony for kids

Nutr. Assoc. : 0 0 4363 0 0 0 0 0 0 0 0

Peanuts,raw
Water

1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it’s best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
“freshly pulled” green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become oversalted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, or chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.

MMMMM

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 avocados, peeled — seeded and chopped
Juice of one lime
1/2 cup onion — finely chopped
1/2 yellow pepper, seeded — and finely chopped
3 plum tomatoes — chopped
1 jalapeno, seeded — and finely chopped
Salt and pepper

Combine all ingredients in a bowl and gently
toss to together with a fork.

Variation: Mash the avocados and stir in remaining ingredients.

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NOTES : Show #BW8310