Title: Libby’s Jeweled Relish
Categories: Relishes, Londontowne
Yield: 1 servings

1 cn Undrained sauerkraut (lg)
1 c Choppd salad olive w/pimento
1 x Grn pepper, chopped-optional
1 x Dill or garlic – optional
2 c Celery, chopped
1/2 c Honey
1 x Carrot, grated – optional

Combine all ingredients. Allow to blend 8 to 10 hours. Chill. Mrs.
James W. Wilson

MMMMM

Popularity: 7% [?]

Dad’s Hash Browns

Recipe By : A. N. Gunterman Jr.
Serving Size : 3 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 whole potatoes
1/4 cup oil
1 large vidalia onion
1 tablespoon garlic powder — +/- to taste
1 tablespoon onion powder — +/- to taste
1/2 tablespoon cayenne pepper — +/- to taste
1/2 cup barbecue sauce

Chop potatoes into bite size cubes.
Heat oil in large Cast Iron Skillet.
Add potatoes and cook, stirring occasionally, till desired doneness is almost
reached (We like ‘em “well done” and crunchy.)
Add onions, and dry spices. Cook for another 5 minutes.
Add barbecue sauce and cook for another minute or two.

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Per serving: 351 Calories; 19g Fat (48% calories from fat); 5g Protein; 41g
Carbohydrate; 0mg Cholesterol; 482mg Sodium

Serving Ideas : w/ french toast and Hobo Coffee.

NOTES : (Yes, that _IS_ a half Tablespoon of Cayenne!)
This is the basic recipie my dad uses when making homefries in a big cast
iron skillet over an open fire while camping at our land in VT.
KC Masterpeice is the BBQ sauce of choice for this recipie, although “store
brand” will work just as well.

Popularity: 7% [?]

Title: CONTINENTAL CHEESE BAKE
Categories: Main dish
Yield: 4 servings

1 oz Butter
1 Clove Garlic, peeled and
-crushed
1 Red Pepper, deseeded and
-diced
8 oz Chestnut Mushrooms, sliced
5 oz Soft Cheese, flavoured with
-garlic and herbs
5 fl Fromage Frais
14 oz Can artichoke hearts,
-drained and halved.
2 oz Smoked Ham, diced
1 Egg, Beaten
8 oz Pasta Bows, cooked and
-drained
3 tb Fresh Breadcrumbs
2 oz Cheddar Cheese, Grated
Parsley Sprig to Garnish

Preheat ove to 200C/400F/Gas Mark 6.

Heat butter and saute garlic, pepper and mushrooms,
stirring frequently, until softened. Meanwhile, heat
together soft cheese and fromage frais, stirring until
combined. Mix in artichoke hearts, ham egg, cooked
pasta and mushroom mixture.

Turn into a heatproof dish, sprinkle over the
breadcrumbs and grated cheese. Bake for 20 minutes
until top is golden brown. Garnish with parsley sprig
to serve.

Source: CHAT Magazine

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Popularity: 14% [?]

Title: LIMEADE
Categories: Diabetic, Beverages
Yield: 6 sweet ones

1 1/2 c Freshley Squeezed Lime Juice
-(About 6 limes) ***
4 c Cold Water (The colder
-the better)
1 1/2 c NutraSweet (r) Spoonful ™

Ice Cubes 6 Lime Slice Twists 6 Mint Sprigs

Mix first three ingredents together and refrigerate
untill chilled and you are ready to serve. You may
freeze it in ice cube trays and use in place of the
Ice Cubes when serving as well, Or as a “Popsicle”
Limeade ice cubes may be “processed” in an ice
crusher, blender or food processor to make a Lime
Slush as well.

To serve, either make a slush as described above or
serve over ice. Optional garnash of Lime slice and/or
mint sprigs.

Makes 6 servings of about 8 ounces each

Nutritional Information

Serving size 8 oz

Calories ———— 45 Saturated Fat
~——– 0g Protein ~———– <1g
: Cholesterol ——— 0g Carbohydrates
~—— 12g Fiber ——— Trace
Total Fat ——- 0g Sodium ——— 5mg

Diabetic Food Exchange
1 fruit From:
John Davis
Reformatted 4 you and yours via Nancy O’Brion and her

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Popularity: 35% [?]

CHEESE AND APPLE TARTLETS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
2 c All-purpose flour
1/2 ts Salt
1/2 c Unsalted butter, cut in
-small pieces
5 tb Ice water (or 6 tb)
Apple filling:
1 1/4 lb Cooking apples, peeled,
-cored and coarsely chopped
8 ts Sugar
16 ts Shredded cheddar cheese

Pastry: Combine flour and salt in large bowl. With a pastry blender
or 2 knives cut in butter until mixture resembles coarse meal.
Gradually sprinkle with ice water, tossing with a fork until all is
moistened. Gather dough into a ball. Divide dough in half. Form
each ball into a square. Wrap and refrigerate 30 minutes.

Assemble: Preheat oven to 425 degrees F. Cut each dough square in
quarters. On lightly floured surface, roll out each pastry piece to a
5-inch circle. Press pastry rounds into 4-inch tartlet pans. Trim
edge. Set pans on baking sheet. Spoon chopped apples evenly in
pastry shells. Sprinkle each with 1 ts sugar. Bake at 425 degrees F
for 20 minutes until pastry is lightly browned and apple is tender.
Remove from oven. Sprinkle each tartlet with 2 ts cheese. Bake at
425 degrees F for 5 minutes until cheese is golden brown. Serve hot
or cold.

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Popularity: 25% [?]

Title: Surprise-Crust Pizza
Categories: Main dish, Wt-watchers
Yield: 4 servings

3 c Cooked rice
1/4 c Parmesan cheese
1 Egg; beaten
1 md Onion; sliced into rings
1/2 md Green bell pepper; sliced
2 c Sliced mushrooms
2 Garlic cloves; minced
1 c Low-sodium tomato sauce
2 ts Oregano
1 ts Fennel seeds (optional)
4 1/2 oz Part-skim mozzarella cheese
— shredded

Preheat oven to 425 F. Spray a 12″ round pizza pan with nonstick cooking
spray.

In large bowl, stir together rice, Parmesan cheese and egg. Press firmly
into prepared pizza pan to form a “crust”. Bake 20 minutes.

Spray large nonstick skillet with nonstick cooking spray. Add onion and
pepper and stir-fry until tender, about 5 minutes. Stir in sliced
mushrooms and minced garlic and cook until mushrooms are browned, 5-8
minutes.

Arrange vegetable mixture over baked rice “crust”; spread tomato sauce
evenly over pie. Sprinkle with oregano, fennel seeds if desired, and
mozzarella cheese.

Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8
wedges.

Each serving (2 wedges) provides:
* 2-1/2 V, 2 P, 1/2 B, 10 C

Per serving:
* 369 cal, 17 g pro, 54 g car,
* 9 g fat: 1 g poly, 2 g mono, 5 g sat
* 275 mg sod, 76 mg chol

Source: Wonderful World of Walnuts Rice
(Weight Watchers Magazine in association with The Rice Council
and The Walnut Marketing Board)

Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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Popularity: 7% [?]

LEMON MERINGUE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Cornstarch
2 ts Lemon rind
1 c Sugar
1 1/4 c Water, warm
1 ea Lemon, juice of
3 ea Egg
1 t Vanilla
1 ea Pie shell, 9-inch

Separate eggs. Grate lemon rind. Cook first 5
ingredients and 3 egg yolks till mixture thickens,
stirring occasionally. Cool before putting into cooked
9 inch pie shell. Beat egg whites, add vanilla, and
1/2 the powdered sugar. Put in oven to brown
meringue,350 degrees, 8 minutes.

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Popularity: 6% [?]

Egg Drop Soup

Recipe By : Annice
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Low-Cal
Low-Fat Pesach
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart chicken broth
3 tablespoons cornstarch — or potato starch
1/2 cup cold water
1 egg
2 teaspoons cold water

Bring broth to a boil. Dissolve cornstarch in water and add to broth, Bring to
a boil again and remove from heat. Slowly pour in the egg, stirring constantly
in one direction only.

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Serving Ideas : Serve with Chinese noodles (or toasted farfel)

NOTES : For Pesach, use potato starch

Popularity: 9% [?]

Title: Spanish Omelet
Categories: Eggs Main dish Mexican Vegetables
Servings: 4

3 c Potatoes; *
1/2 c Onion; Chopped, 1 Md.
3/4 ts Salt
1/4 ts Red Pepper; Crushed, **
2 tb Vegetable Oil
6 ea Eggs; Large, Beaten
1/3 c Milk
1/2 ts Salt
1/8 ts Pepper

* Potatoes should be peeled and finely chopped. 2 Large Potatoes
should give you the 3 cups needed.
** 1/4 tsp of crushed pequin chiles should be used where they are
available.
————————————————————————–

Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato
mixture to the skillet, cover and cook over medium heat until tender,
about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk,
the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the
skillet. Reduce the heat, cover and cook over low heat for about 8 to 10
minutes or until the eggs are nearly set. Uncover the skillet and place
under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until
the top is set.

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Popularity: 9% [?]

COCONUT JELLY BALLS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Cake flour
1 t Baking powder
1/4 ts Salt
1 tb Shortening
1/2 c Sugar
1 Egg
1 1/2 c Coconut
1/4 c Evaporated milk
1/2 ts Vanilla
1/2 c Tart jelly

Sift flour, measure, and sift three times with baking
powder and salt. Cream shortening. Add sugar
gradually and cream until light and fluffy. Add egg
and beat until light. Add 1/2 cup coconut. Add dry
ingredients alternately with milk. Beat after each
addition until smooth. Add flavoring. Pour into
well-oiled muffin tins. Bake in moderate oven (375 F)
20-25 minutes. Beat jelly with a fork until of
spreading consistency. When cakes are cool, spread top
and sides with jelly. Roll in 1 cup coconut. 8
servings. The Household Searchlight

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Popularity: 9% [?]