Title: Ginger-Soy Marinade
Categories: Diabetic, Sauces, Meats, Fish, Poultry
Yield: 6 servings

1/4 c Cider-vinegar; 1 tb Gingerroot; grated
2 tb Low-sodium soy sauce; 1/4 c Orange juice concentrate;
2 Green onion; 2 tb Fresh lomon juice;

Mix all ingredients together in a small bowl. Use to marinate meat,
fish, chicken for an hour or overnight, turning to coat from time to
time. Remaining marinade may be used to baste meat while is cooking.
Makes 3/4 cup = 6 servings.

Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: 1g;
SOD: 202mg; FAT: 0g;

MMMMM

Popularity: 11% [?]

Lentils and Rice

1 cup short-grained brown rice
1 cup lentils (tiny french ones are my fave…)
1 carrot sliced/chopped
1 celery stalk sliced/chopped
1 onion “”
2 cloves of garlic crushed or 1 tsp garlic powder
2 tsp cumin ( or more!)
dash of cinnamon (optional)
1 tsp coriander
Salt to taste
1 bay leaf
minced parsley or coriander leaves are also good in it!

Throw all this in a pot with enough water to cover it all by about 1 inch.
Boil on medium heat, covered, for about 30-40 min or until the rice and
lentils are cooked. Check it regularly to make sure there is enough water.
Remove bay leaf! Let it sit about 5 min, covered to let any remaining
water absorb.

Popularity: 17% [?]

WHITE CHOCOLATE MACADAMIA NUT COOKIES

Recipe By : Robert Foster
Serving Size : 8 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. unsalted butter, softened
1 c. firmly packed light brown sugar
3/4 c. granulated sugar
2 eggs, room temperature
1 tsp vanilla
12 oz. white chocolate, cut into 1/4″ chunks
1 1/2 c coarsely chopped macadamia nuts

Preparation :
Cover 2 cookie sheets with wax paper or foil and set aside. Sift
flour, soda, salt and set aside. Beat butter until creamy at low
speed with mixer. Gradually add sugars and beat until light and
fluffy. Add eggs, one at a time, beating, well beaten each
addition. Add vanilla. Use a 1/4 cup measuring cup to form cookies.
Pack dough into cup so it is even. Drop on baking sheets leaving 3
inches between cookies. Flatten dough slightly. Bake on center rack
of preheated 300 degree oven for 20-25 minutes or until light brown
or edges but slightly, soft in center. Cool 3-5 minutes in pan and
then transfer to wire racks to cool. 2 dozen.

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Popularity: 5% [?]

CHOCOLATE DESSERT FONDUE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Butter or margarine
1 c Miniature marshmallows
1/3 c Whipping cream
6 oz Chocolate candy with almonds
2 tb Milk

Break candy into pieces. Rub crock wall with butter.
Place candy, marshmallows and milk in crock pot.
Cover and heat, stirring every 15 minutes, until
melted and smooth. Gradually add whipping cream.
Cover and continue heating 30 minutes, Serve with
bite-sized pieces of pound cake, marshmallows or fruit.

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Popularity: 6% [?]

Title: CABBAGE AND APPLE CASSEROLE
Categories: Side dish, Vegetarian
Yield: 4 servings

4 oz Bacon, sliced, cut crosswise
-into 1/2″ bieces
2 tb Butter, sweet
1 tb Oil, vegetable
1 Onion, finely chopped
1 Small head RED Cabbage,
-cored, coarsely shredded
-(about 6 cups)
2 Granny Smith apples, pared,
-cored, cut into 1/4″ dice
1/2 c Cream, heavy
2 tb Brandy or Cognac
1/2 ts Salt (or to taste)
1/4 ts Pepper, freshly ground
-or to taste

Fry bacon in medium skillet over medium heat until
slightly crisp and brown, about 10 minutes. Remove to
paper towels to drain. Heat butter and oil in medium
casserole or Dutch oven over medium heat. Add onion
and cook stirring ocasionally, until softened, about 5
minutes. Add cabbage and continue to cool until
softened, 3-5 minutes. Add bacon, apples, cream, and
brandy and stir to combine. Simmer uncovered, stirring
occasionally, about 10 minutes. Season with salt and
pepper to transfer to serving dish.
Serve hot.

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Popularity: 13% [?]

Title: DANDELION JELLY
Categories: Desserts, Jams
Yield: 6 servings

1 qt Dandelion blossoms
2 qt Water
2 tb Fresh lemon juice
1 3/4 oz Powdered fruit pectin
5 1/2 c Sugar

Pick bright, fresh dandelion blossoms and pack the
quart container pretty tightly. This is going to
require a lot of dandelion blossoms! Rinse quickly in
cold water to remove any insects/dirt on the petals.
Don’t leave the blossoms in the water for very long
though, as they will be a little the worse for wear.

Next, pull up a chair somewhere comfortable, as this
part is going to take awhile…Snip off the stem and
green collar under each blossom, so that only the
petals are left. This takes about four hours!

In an enamel saucepan, boil the dandelion petals in
water for 3 minutes, or a little longer, until the
water takes on their color. (I boiled the petals for
4 minutes until I liked the color better.)

Cool and strain, pressing against the petals with your
fingers to extract all of the dandelion juice. (Or
you can cheat and line a sieve with moistened
cheesecloth and strain it that way.)

Measure out 3 cups of dandelion liquid. Add the lemon
juice and fruit pectin. Stir to combine.

Bring to a boil, using a large kettle. Add the sugar,
stirring to mix well. Continue stirring and boil the
mixture for 2 and 1/2 minutes.

Pour into hot sterilized jelly jars and seal. Process
for five minutes in a boiling water bath.

Yield: Five 1/2 pint jars.

—–

Popularity: 6% [?]

Title: Dog Biscuits ( Doggie Treats That Are Good fo
Categories: Breads, Misc, Pets
Yield: 12 Servings

2 1/2 c WHOLE WHEAT FLOUR
1/2 c POWDERED MILK
1/2 ts SALT
1/2 ts GARLIC POWDER
1 ts BROWN SUGAR
6 tb BUTTER **
1 ea EGG, BEATEN
1/2 c ICE WATER

** BUTTER, MARGARINE, SHORTENING OR MEAT JUICES MAY
BE USED. COMBINE THE FLOUR, MILK, SALT, GARLIC POWDER
AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES
CORNMEAL. MIX IN EGG THEN ADD ENOUGH ICE WATER TO MAKE
A BALL. PAT DOUGH TO 1/2 INCH THICK ON A LIGHTLY OILED
COOKIE SHEET. CUT OUT SHAPES WITH A COOKIE CUTTER OR
BISCUIT CUTTER AND BAKE ON COOKIE SHEET FOR 25 MINUTES
AT 3500F. REMOVE FROM OVEN AND COOL ON A WIRE RACK. TO
VARY THE FLAVOR AND TEXTURE, AT THE TIME THE EGG IS
ADDED, ADD ANY OF THE FOLLOWING: 1 CUP PUREED COOKED
GREEN VEGETABLES OR CARROTS; 6 TABLESPOONS WHOLE WHEAT
OR RYE KERNALS; 3 TABLESPOONS LIVER POWDER. (LAST TWO
ITEMS AVAILABLE IN HEALTH FOOD STORES)

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Popularity: 20% [?]

Title: ROCKY ROAD
Categories: Candies, Cookies
Yield: 8 servings

16 oz Milk chocolate bars
3 c Tiny marshmallows
3/4 c Chopped walnuts

Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch
greased pan.

—–

Popularity: 31% [?]

Red Beans And Rice (Dupree)

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Beans
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red beans — soaked overnight
1/2 pound salt pork — diced
(or ham hock, diced)
3 cups chopped onion
1 bunch green onions with tops — chopped
1 cup chopped green bell pepper
2 large garlic cloves — chopped
1 cup fresh parsley — finely chopped
1 tablespoon salt
3/4 teaspoon ground cayenne
1 teaspoon freshly ground black pepper
1/2 teaspoon fresh oregano — finely chopped
2 bay leaves — crumbled
3 dashes hot sauce — generous
1 tablespoon Worcestershire sauce
3 cups boiled rice

Drain the beans, place them in 2 quarts of water with the salt pork, and bring
to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped
onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3
hours, stirring occasionally. Test the beans after 2 hours. They shout be
tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot
sauce, and Worcestershire. In a large pot combine with the cooked rice. May be
made ahead and reheated over low heat or in the microwave. Yield: 4 to 6
servings

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Popularity: 5% [?]

HIDEG CSERESNYELEVES (SPICED CHERRY SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Hungarian
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sweet red cherries
1/2 Lemon rind
6 Whole cloves
1 3-inch stick cinnamon
1/3 c Granulated sugar
1/2 ts Salt
3 tb Quick-cooking tapioca
1 c Red wine
4 Lemon slices
Commercial sour cream
3 c Water

1). Day before or early in day: Wash cherries;
remove stems. With vegetable peeler, remove rind from
lemon in strips; stick cloves into rind.

2). In saucepan, combine cherries, lemon rind with
cloves, cinnamon, sugar, salt, water. Simmer,
uncovered, 15 minutes.

3). Gradually stir in tapioca; bring to a boil; then
remove from heat; stir in wine, allow to cool. Remove
and discard lemon rind, cloves, and cinnamon; then
refrigerate until serving time.

4). To serve, ladle ice-cold soup into individual
soup bowls or plates; top each serving with lemon
slice and a spoonful of sour cream (or, if preffered,
stir in cream).

SOURCE: Good Housekeeping Around The World Cookbook
Consolidated Book Publishers Chicago 1, Illinois 1958

Posted in COOKING by: Bob Emert 9/1/93

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Popularity: 5% [?]