Five Star Recipe Blog

1 servings
2 tb Butter Or Margarine
1 c Chopped Onion
1/2 c Chopped Celery With Leaves
1/4 c Chopped Green Pepper
1 tb Minced Garlic
29 oz Canned Whole Tomatoes,
- Drained And Coarsely
- Chopped
6 oz Tomato Paste
1/3 c Red Wine Vinegar
3 tb Molasses
2 Lemon Slices
2 ts Tabasco Pepper Sauce
2 ts Dry Mustard
1 Bay Leaf
1/2 ts Ground Cloves
1/2 ts Ground Allspice

This classic spicy barbecue sauce has a mellow, rich flavor that is
marvelous with just about anything you’d care to grill. Serve
additional sauce on the side.
~———————————————————————
~– In a heavy nonaluminum saucepan over medium heat, melt the butter
and saute the onion, celery, pepper, and garlic for 5 minutes, or
until the onion is tender but not browned. Add the remaining
ingredients. Cover and simmer for 30 minutes, until the sauce
thickens, stirring occasionally. Discard the lemon slices and bay
leaf. Brush the sauce on chicken, ribs, frankfurters, or hamburgers
during grilling, broiling, or baking. Makes 2-1/4 cup.

From: The Tabasco Cookbook.

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4 Servings
1 Chicken (2 1/2- to 3-lb),
- cut up
1 ts Dried oregano; crushed
1 tb Garlic salt
1 ts Black pepper
2 tb Red wine vinegar
1 bn Cilantro; leaves only
1 md Onion; quartered
2 md Tomatoes; quartered
1 Green bell pepper, seeded,
- and chopped
1 Yellow chile; seeded
2 tb Oil
1 md Onion; chopped
Paprika

Marinate chicken in mixture of oregano, garlic salt, pepper and
vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper
and chile in blender and blend until smooth. Set aside. Heat oil in
skillet, add onion and season to taste with paprika. Cook until onion
is tender and golden. Add cilantro sauce and cook 2 minutes. Add
chicken pieces and water to cover and cook until chicken is tender,
about 45 to 55 minutes.

(C) 1992 The Los Angeles Times

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1 Servings
1.50 lb Medium shrimp; unshelled
Water
0.50 ts Salt
4.00 Peppercorns
1.00 Bayleaf
1.00 c Pumpkin seeds; (pepitas)
1.50 c Clam juice
1.00 Cilantro
1.00 Chile serrano; chopped
1.00 Chile jalapeno; chopped
0.50 Onion
1.00 Butter
1.00 c Sour cream

Recipe by: Dora Guerra In saucepan,
place shrimp in enough water to cover them. Add salt, peppercorns and
bayleaf. Simmer about 3 min. until shrimp turn pink. Remove shrimp,
let cool, then shell and devein. (Shrimp will be more tender and
flavorful if cooked in their shells).

In a skillet, toast seeds until they start to pop. Add clam juice,
cilantro, chiles, onion and seeds to blender.

Puree until smooth. Melt butter in skillet and add sauce. Cook over
low heat 10 min. Stir in shrimp. Remove from heat and add sour
cream. Return to heat until just heated through. Thin with dry white
wine if necessary.

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4 Servings
0.25 lb Snow Peas
0.50 lb Medium Shrimp, Raw
5.00 tb Cornstarch
0.50 c Cold Water
2.00 tb Peanut Oil
1.00 Scallion, Chopped Fine
1.00 tb Dry Sherry
Salt

together into mixingbowl. Stir in pecans. Using rubber spatula,
gradually 4. Place dish in roasting pan. Add hot water to pan to
come halfway up FAVORITE RECIPES On 03-01-93 (15:31) Prepare topping:
Stir brown sugar, cinnamon and flour intosmall bowl. Add Arrange
sliced apples in a 9″ pie plate. Combine sugar, cornstarch, powder.
Stir in nuts.

Bake in 350 degree F. oven 35 to 40 minutes or until done. Melt the
remaining margarine. with non-stick coating and set aside. In a large
mixing bowl combine one of the many cooked starch pastes one finds in
Brazil. For best results,

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3 servings
2 md Zucchini; sliced very thin 1/8 ts Ground nutmeg;
1 Egg; 1 Green onion; sliced thin
1 ts Prepared mustard; 1/2 c Lowfat Swiss cheese; grated
1/8 ts Ground white pepper;

Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients. Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to
45 minutes.

1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3
grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg
potassium, 100 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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1 guideline
1 no ingredients

Soak roast overnight in saltwater. Rinse and dry off. Cut slits in top
side of roast about 2-3 inches apart, depending on how spicy you want it.
Alternate 1/2 clove of garlic and slices of green serano or jalapeno
peppers. Turn the roast over, repeat. Do not add spices or salt.

Cover roast HEAVILY all over with cheap prepared mustard. Put in dry pan.
Cover heavily with yellow onion sliced in rings. Cover. Put in preheated
300 degree oven. Roast til it’s really tender, slice across grain, serve
with brown or wild rice and greens.

Buffalo needs to be cooked at a low heat for a long time to make it tender.
If you try to cook it on too high a heat, it will get tough, never, never
to get tender again.

This was Bill’s Grandma Johnson’s recipe for venison roast, but we used it
on buffalo, too, and it was great.

Source: Bill Tubbs… Meeker, OK

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4 Servings
9 oz Carrots,grated
1 Egg
Salt
Pepper
Curry powder
5 tb Breadcrumbs
22 oz Fish Filet
2 tb Lemonjuice
Oil for frying

1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add
salt,pepper and currypowder to taste. 3. Put the breadcrumbs in
another plate and the carrots in another. 4. Dip fish in egg first,
than in the carrots and than in the breadcrumbs. 5.Heat the oil and
fry fish crispy on both sides. Translated by Brigitte Sealing
Cyberealm BBS Watertown NY 315-785-8098

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7 Servings
1 (2-1/2 to 3 lbs) whole
Broiler-fryer
2 c Water
3 Chicken bouillon cubes OR
1 tb Chicken stock base
1 Large tart cooking apple
1/4 c Butter
1 Large onion; finely chopped
3 Stalks celery; thinly sliced
1 tb Curry powder
Salt to taste
Dash red pepper
Hot steamed rice

———————————CODIMENTS———————————
Chutney
Toasted slivered almonds,
Minced chives, raisins, etc

Place chicken in crockery pot with water and bouillon; Cover. Cook on LOW 7
to 8 hours or until tender. Remove from broth. Cool. Remove chicken from
bones. Dice. Peel, core and dice apple. Saute` in butter with onion, celery
and curry powder until limp and glazed. Season with salt and pepper.
Transfer to crockery pot. Add diced chicken and enough broth to moisten.
Cook on LOW until hot. Serve over rice. Pass condiments. Makes 6 to 8
servings. Condiments: toasted silvered almonds, chutney, shelled
pistachios, minced chives, toasted coconut, and golden raisins. SOURCE:
Extra Special Crockery Pot Recipes

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1 servings
1 Envelope yeast
1 1/4 c Warm water
1 ts Sugar
2 ts Salt
4 c Flour (plus extra)
Butter as needed
4 ts Soda
Coarse salt for sprinkling

Dissolve the yeast in 1/4 c of the water. Then stir in an additional
cup of warm water, and the sugar. Pour the yeast mixture into a bowl
and add the salt. Beat in the flour to make a stiff dough. Knead it
for 10 min or until the dough is elastic. Place in a bowl and spread
it with butter. Cover it and let it rise for 45 min or until double
in size. Shape the dough into sticks or twists. Make it 1/2 the
thickness of the desired finished pretzel.

Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels
at a time. Boil them for 1 minute or until they float. Remove and
drain them, and place them on buttered cookie sheets. Sprinkle them
with coarse salt. Bake the pretzels at 475 F for 12 minutes or until
golden brown. To make them crisp, lay them on a cookie sheet and
place them in a warm oven 200 F for 2 hours.

Source: Amish Cooking c. 1980 Pathway Publishing Corporation Shared
by Elizabeth Rodier from library book 5/93

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32 servings
1/2 c Butter or Margarine 1 c Flour
1 Egg 1 c Dates, unsugared, chopped
2 ts Vanilla 1 c Coconut, shredded
1 ts Baking powder 1 c Walnuts or Pecans
ds Salt

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry
ingredients gradually mixing well after each addition. Mix in dates,
coconut and 1/ c of the nuts. Form dough into two 1-1/2 inch logs.
Roll logs into remaining nuts (1/4 c each). Wrap in waxed paper and
chill (or freeze) until firm enough to slice. Preheat oven to 350
degrees. Slice cookies 1/4 inch thick and place on a nonstick cookie
sheet. Bake 10-12 minutes until light golden brown. Cool on wire
racks.

2 cookies = 1 fat, 1/2 fruit, 1/4 brd, 95 cal. carbs = 11.5, pro = 1,
f = 5

Approved by the Diabetes Assoc.

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