Corn Chowder

For 6

6 slices bacon, diced

1/2 c. finely chopped onion

2 c. diced raw potatoes

1 1/2 c. water

2 tsp. salt

1/8 tsp. pepper

2 c. cream style corn

2 tbsp. oleo, melted

2 tbsp. flour

3 c. milk

Parsley, shredded cheese, corn chips

Fry bacon until crisp.  

Remove bacon.  

Saute onion in 2 tablespoons bacon drippings until transparent, not brown.  

Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender.  

Add pepper and corn.  

Blend oleo and flour, stir in milk and cook until slightly thickened.  

Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top.  

Serve immediately and piping hot.   

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Hawaiian Dessert

1 pkg. Jiffy cake mix, white or yellow

1 lg. size instant vanilla pudding

1 (8 oz.) cream cheese, softened

1 3/4 c. milk

1 (#2) can crushed pineapple

12 oz. Cool Whip

 Bake the cake in a 9 x 13 inch pan for only 10 minutes. 

 Mix pudding, cream cheese and milk.  

Spread on cooled cake.  

Drain pineapple, spread over pudding mixture, then spread the Cool Whip over the pineapple.  

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Shrimp Sauce Mixed Vegetables and Shredded Chicken

For 4

2 cups Mung bean sprouts

8  Nami dried black mushrooms

1  large Green bell pepper

1/2 Stewed chicken breast

8   Green onions

1   teaspoon Fresh ginger root

2   tablespoons   Peanut oil

3/4  cup Rich chicken stock

1  tablespoon Medium sherry

1/2  teaspoon Sugar

1/2  teaspoon Shrimp sauce

1    teaspoon Thick cornstarch paste

Preparation :  

Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. 

Wash bell pepper; slice in half lengthwise; slice in long, thin strips. 

Remove chicken meat from bone; 

pick meat apart into shreds. 

Wash green onions; cut off roots and discard; shred green tops and whites. 

Peel and slice fresh ginger root into thin matchsticks.  

Rinse bean sprouts to remove any loose pieces.

Place bean sprouts and sliced pepper in colander in a larger bowl.

Pour boiling water over vegetables to cover. 

Steep for 2 minutes. 

Remove colander from hot water; flush vegetables with cold water.

Stir-frying:  

Heat oil in wok until it just begins to smoke. 

Stir-fry mushrooms for 30 seconds.  

Add chicken and ginger sticks; stir-fry another 30 seconds. 

Push ingredients up side of wok.

Add stock, sherry and sugar; bring to boil.

Then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. 

Return vegetables, plus bean sprouts and peppers.

Stir-fry for another minute until everything is hot. 

Add green onions.

Serve.  

Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start.

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Chinese Dry Marinade

For 1

3 tablespoons Brown sugar

1 1/2 teaspoons Paprika

1  teaspoon Salt

3/4  teaspoon Monosodium glutamate

3/4  teaspoon Ground tumeric

1/4  teaspoon Celery seed

1/4  teaspoon Dry mustard

Combine ingredients and use for marinade for spare ribs and pork.

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Chicken Curry Kabobs on Rice

For 6

1/2  cup Yogurt -- plain

1/4  teaspoon Curry powder

1/4  teaspoon Ginger

1 1/2  pounds Chicken breast

3 cups Rice -- cooked

2 Green onions -- sliced

1 teaspoon Garlic -- minced

1/4  teaspoon Chili powder

1/4  teaspoon Salt

6 Skewers

1 Tomato, large -- chopped Parsley

Mix yogurt, garlic and spices. 

Marinate in refrigerator at least 6 hours, turning occasionally.

Soak bamboo skewers for 1 hour. 

Drain and discard marinade. 

Thread chicken on skewers. 

Cook 8 to 10 minutes on grill, turning twice. 

Toss rice with tomato and green onions. 

Serve skewers over rice.

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Beef Chow Fun

For 6

10 each Chow Fun Noodles

1 pound Beef flank steak -- sliced across the grain

MARINADE

1 tablespoon Dark soy sauce

1 tablespoon Cornstarch

1 each Egg white

1 tablespoon Peanut oil

ADDITIONAL

7 tablespoons Peanut oil for pan-frying

2 each Cloves garlic -- chopped fine

1 each  Slice ginger -- cut julienne

1 tablespoon Fermented black beans (dow -- see), rinsed

1 tablespoon Dry sherry

1/2  medium  Yellow onion -- peeled and

1/2  each Green sweet bell pepper -- cored & cut julienne

SAUCE

1/4  teaspoon MSG (opt)

1    tablespoon Dark soy sauce

1/4  teaspoon Sugar

1    tablespoon Dry sherry

1    Pinch White pepper

1    Tablespoon    Oyster sauce

FINAL

1 cup Fresh bean sprouts

Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide.  

Slice the meat and mix the marinade.  

Marinate the meat for 15 minutes.  

Heat the wok and add 2 T of the peanut oil.  

Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. 

Remove to the serving platter and set aside.  

Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger.  

Chow for a moment and add the rinsed black beans and the sherry.  

In this chow the onion and green pepper, just until very hot.  

Remove to the serving platter.  Heat the wok a third time and add 2 T of the peanut oil and the meat.  

Chow on one side only until it begins to brown.  

Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot.  

Add the bean sprouts, toss just a minute or so and serve.  

Garnish with Chinese parsley.

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Baked Spinach with Cheese

For 4

1    Pound  Spinach; Fresh 

1/4  Pound Butter

1    Each Onion; Large, Diced

2    Each Garlic; Cloves, Minced

1/2  Teaspoon Salt

1/2  Pound  Emmenthaler Cheese; Grated

1    Teaspoon Paprika

1/8  Teaspoon Nutmeg

1/4  Teaspoon Pepper

Wash and clean spinach of sand.  

Dry.

Cut spinach into strips.  

In a large Dutch oven, heat butter until bubbly.  

Add onion and garlic, saute for 2 to 3 minutes.  

Add spinach. 

Sprinkle with salt.  

Cover and steam for 5 minutes.  

Remove from heat. 

Grease an ovenproof casserole.  

Sprinkle half the cheese over the bottom of the casserole. 

Add the spinach.  Sprinkle with paprika, nutmeg, and pepper. 

Top with remaining cheese. 

Bake at 360 degrees F about 20 minutes or until cheese bubbles.

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Seafood Fancies

8 oz. can Pillsbury refrigerator butterflake dinner rolls

7 1/2 oz. can crab meat, rinsed & drained

2 1/2 oz. can tiny shrimp, rinsed & drained

1 c. shredded Swiss cheese

1/2 c. mayonnaise

1 tbsp. chopped onion

1 tbsp. chopped pimento

1/2 tsp. parsley flakes

1/4 tsp. curry powder

8 oz. can water chestnuts, drained & sliced

Heat oven to 400 degrees.  

Lightly grease cookie sheets.  

Separate dough into 12 pieces.  

Separate each piece into 3 equal layers.  

Place on prepared cookie sheets.  

In small bowl, combine crab, shrimp, cheese, mayonnaise, onion, pimento, parsley flakes and curry powder.  

Spoon teaspoonful seafood mixture onto each dough piece; top with several slices of water chestnuts.  

Bake at 400 degrees for 10 to 12 minutes or until light golden brown.  

Serve hot, refrigerate leftovers.  

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Butternut Squash & Shrimp Bisque

 1/2 stick butter

1 c. diced onion

1/4 c. plain flour

3 c. chicken stock

3 c. peeled & diced butternut squash

3 bay leaves

1 can cream of chicken or celery soup

1 c. whipping cream

1 lb. sm. peeled, uncooked shrimp

 Melt butter in heavy large saucepan, over medium-low heat.  

Add onion and cook until transparent, stir occasionally for about 10 minutes.  

Add flour and stir 3 minutes.  

Add stock and bring to a boil, stir constantly.  

Add squash and bay leaves, simmer until squash is very tender about 15 minutes.  

Blend in can of soup and whipping cream.  

Season to taste and remove bay leaves.  Puree soup in blender.  

Before serving, add shrimp and heat on low.  

Pumpkin can be substituted for squash.  

Sprinkle with nutmeg.  

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Lemon Pudding

2 tbsp. flour

3/4 c. sugar

1 tbsp. butter

2 egg yolks (beaten)

1/4 c. lemon juice

1 c. milk

2 egg whites (stiffly beaten)

Cream flour, sugar and butter.  

Add egg yolks, lemon juice and milk and beat until smooth.  

Fold in stiffly beaten egg whites. 

Pour into 8 inch square baking dish.  

Set in pan of warm water (water 1/2 inch deep).  

Bake at 350 for 30-35 minutes.  

Forms a cake top pudding with custard below.  

Blueberry Pudding

For four

1 tbsp. unflavored gelatin (1 env.)

1/4 c. boiling water

10 oz. tofu, drained

5 tbsp. apple juice concentrate, defrosted

1/2 tsp. vanilla extract

1 tbsp. firmly packed brown sugar

1/2 tsp. ground cinnamon

1 pt. fresh blueberries, rinsed, drained and divided, about 16 oz.

About 2/3 cup per serving.  

Dissolve gelatin in boiling water, stirring until crystals disappear.  

In a blender or the workbowl of a food processor fitted with a metal blade, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth.  

Pour pudding into a bowl; fold in remaining cup of blueberries.  

Cover with plastic wrap and refrigerate for 4 hours, or until set.  

Serve cold.  

The sweetener in this recipe is apple juice concentrate.  That's a good way to cut down on processed sugar.  

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Chocolate Pudding

3 c. milk

1 c. sugar

5 tbsp. cocoa

2 egg yolks

1 tsp. vanilla

3 tbsp. flour

Beat yolks in pot.  

Add milk and stir.  

In a bowl thoroughly mix flour, sugar, and cocoa.  

Add to milk and eggs.  

Cook and stir until thick.  

Remove from heat and add vanilla.  

Cool and serve as pudding, or use to fill a graham cracker pie crust and top with whipped cream.  

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Mini Cheesecakes

12 vanilla wafers

2 (8 oz.) pkgs. cream cheese, softened

1/2 c. sugar

1 tsp. vanilla

2 eggs

Line muffin tin with foil cupcake liners.  

Place 1 vanilla wafer in each liner.  

Mix cream cheese, vanilla and sugar on medium speed until well blended.  

Add eggs and mix well.  Pour over wafers, filling each one almost full.  

Bake 25 minutes at 325 degrees.  

Remove from muffin pan when cool.  

Chill.  

Top with fruit, preserves, nuts or chocolate.  

These are quick and easy and can be cooled quickly in freezer.  

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Red Devil Food Cake

 1/4 c. shortening

1 c. sugar

2 eggs

1 1/2 c. Swans Down Flour, sifted

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1/2 c. thick sour cream

1/2 c. boiling water

1/2 sq. chocolate

1 tsp. baking soda

1 tsp. vanilla

 Cream shortening, add sugar gradually.  

Continue creaming until mixture is light and fluffy.  

Add beaten eggs.  Beat mixture thoroughly.  

Sift together 3 times flour, baking powder, salt, and add alternately with sour cream to butter mixture.  

Pour the boiling water into the melted chocolate.  

Add soda to chocolate and stir until thick.  

Cool slightly before adding to cake batter.  

Add vanilla and pour into 2 medium size layer cake pans.  

Bake in moderate 350 degree oven for 25 minutes.    

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Applesauce - raisin Cookies

For 24 pieces

1/4  cup vegetable oil

1/4  cup sugar

1    egg

1    teaspoon vanilla extract

1/2  cup unsweetened applesauce

1/2  cup whole wheat flour

1/2  cup unbleached flour : white

2    teaspoons baking powder

1/2  teaspoon baking soda

1    teaspoon ground cinnamon

1/8  teaspoon ground cloves

1/2  cup rolled oats

1/2  cup raisins: dark or golden

Cream the oil and sugar together.  

Add the egg and beat until light. 

Blend  in the vanilla and applesauce.  

Stir the flours, baking powder, baking  soda, cinnamon, cloves, oats and raisin into the creamed mixture.  

Blend  well.   Drop by teaspoonfuls onto lightly-oiled baking sheets.  

Bake in a  375-degree oven for 10 minutes.   

Cool on a wire rack.   

Exchange Value:  1/2 Fruit Exchange + 1/2 Fat Exchange

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Baker's Chocolate Chip Cookies

2 1/4  cups all-purpose flour

1 teaspoon vanilla

1 teaspoon baking soda

2 eggs

1/2  teaspoon salt

1 cup nuts -- coarsely chopped

12 ounces semisweet chocolate chips

1 cup butter or margarine -- softened (2 sticks)

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

Mix flour with baking soda and salt ; 

Set aside.  

Beat butter, sugars,  vanilla and eggs until light and fluffy.  

Blend in flour mixture.  

Stir in  nuts and chips. 

Drop from teaspoon, 2 inches apart, onto ungreased baking  sheets.  

Bake at 375 for about 10 minutes or until golden brown.  

Makes about  6 dozen.

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Hamburger Soup

1 lb. hamburger

5 c. water

1 (16 oz.) can tomatoes

1 med. onion, chopped

2 carrots, sliced (1 c.)

2 stalks celery, sliced (1 c.)

1/3 c. barley

1/4 c. catsup

1 tbsp. (2 cubes) beef bouillon

2 tsp. seasoned salt

1 tsp. basil

1 bay leaf

Brown beef, drain fat.  

Add rest of ingredients.  

Simmer 1 hour until barley and vegetables are tender.  

 

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Lentil Barley Soup

Serves 6.  

1/4 c. margarine

3/4 c. chopped celery

3/4 c. chopped onion

6 c. water

3/4 c. lentils

Saute in large stewing pan margarine, celery, and onion.  

Add water and lentils.  

Cook 20 minutes.  

Add: 1 qt. tomatoes

1/2 tsp. garlic salt

2 tsp. salt

1/4 tsp. pepper

3/4 c. barley or brown rice

1/2 tsp. rosemary

Simmer 45-60 minutes.  

Add 1/2 cup shredded carrots.  

Cook 5 minutes more.  

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Cream of Broccoli Soup with Cheddar Cheese

Serves 6.  

2 c. milk

3 tbsp. butter

2 tbsp. finely chopped onion

3 tbsp. flour

1/2 tsp. salt

1/8 tsp. white pepper

1/2 tsp. thyme

1/2 tsp. granulated garlic

2 chicken bouillon cubes

1 1/2 c. boiling water

2 c. shredded Cheddar cheese

1 c. cooked finely chopped broccoli

Cook onions in butter until tender.  

Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly.  

Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth.  

Add the cheese and broccoli and heat through.  

Garnish with fresh chopped parsley.  

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Lamb Stew

3 lbs. lamb shanks, cut into thirds

1 medium onion, chopped

1 green pepper, chopped

2 tbsp. sweet paprika

1 lb. fresh or frozen green beans

1 small can tomato sauce

1 medium can peeled tomatoes

Remove as much fat as possible from meat.  

Wash thoroughly.  Braise meat in a large kettle.  

Add 1/2 cup water, add onion and green pepper and braise until onion and green pepper are transparent.  

Braise until meat sizzles, but is not burned.  

Add 2 tablespoons paprika, blend thoroughly.  

Add can of tomato sauce and peeled tomatoes and boil water to cover mixture.  

Let simmer 2 hours.  

Add green beans cut into 1 inch pieces and allow to simmer another 1/2 hour.  

Serve with rice

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Mediterranean Fondue

1 lb. shelled shrimp

Juice of 1 lemon

8 oz. Gruyere cheese

2 pints chicken stock

1/4 cup chopped dill

pinch cayenne pepper

1/2 tsp. pepper

1/2 tsp. sugar

2 onions

Sprinkle shrimp with lemon juice and leave 10 minutes. 

Peel andchop onions. 

Grate cheese. 

Pour stock into metal fondue and heat. 

Add grated cheese and stir over low heat until melted; do not boil. 

Remove from heat, stir in onions, dill, cayenne, sugar and pepper. 

Bring pan to table and place on spirit burner. 

Drain shrimp, pat dry. 

Spear on fondue forks, dip in to fondu for 1 minute, then eat. 

Serve with slices of crusty Italian bread, hot.

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Meat Sauce

For 4 cups

2 tbsp. olive oil

1 lb. ground beef

1 medium onion, chopped

1 garlic clove, minced

1  16 oz. can tomatoes

1  12 oz. can tomato paste

4 tsp. sugar

2 tsp. oregano leaves

1-3/4 tsp. salt

1/4 tsp. cayenne pepper

1 bay leaf, crumbled

In 5 qt. Dutch oven over medium heat, in hot oil cook ground beef, onions, garlic until meat is well browned. 

Drain excess fat. 

Stir in tomatoes, their liquid and remaining ingredients.

Reduce heat to low, partially cover and simmer 35 minutes or until very thick, stirring occasionally.

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Pesto

For 1/2 cup

1/3 cup olive oil

1/4 cup parmesan cheese

1/4 cup parsley, chopped

2 tbsp. basil

1 tsp. salt

1/4 tsp. ground nutmeg

1 small garlic clove

Quarter garlic clove. 

In blender place all ingredients, at medium speed mix well.

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Italian Dressing

For 2 cups

3/4 cup wine vinegar

2/3 cup red wine

1 clove garlic

1 tsp. salt

2 tsp. capers

1/2 cup oil

1 tbsp. mustard seed

2 peppers - green or red

2 tsp. prepared mustard

1 tsp. black pepper

1 tsp. rosemary - dried

1 tsp. oregano - dried

Mix vinegar and wine, set for 1 hour. 

Finely chop garlic. 

Add salt, capers, mustard seed and pound to paste. 

Remove pepper insides and cut into slivers. 

Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.

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Shrimp Butter

2 cans shrimp, broken

1 tbsp. onion, minced

Juice of 1 lemon

4 tbsp. mayonnaise

1 1/2 sticks soft butter

Salt to taste

1 (8 oz.) pkg. cream cheese

Mix all ingredients well with mixer, adding shrimp last.  

Makes a large amount, and freezes well.   

This is a spread rather than a dip.  

You can serve with Club crackers.