Five Star Recipe Blog

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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Categories: Digest
Yield: 1 Servings

1 32 oz. can Whole Tomatoes
(the big one)
1 8 oz. can Tomato Sauce (the
Tiny one)
8 Hot Roasted Green Chilis
(about 1*1/2*cups)
3 Green onions
1 To 2 cloves garlic
1 To 2 T dried red chili (like
The kind you sprinkle on
Pizza)
Chopped cilantro (or 1*t
Dried)

Chop green onions into 1″ chunks. Place green chili and onions, and
garlic in food processor and whip until its all good and chopped. Add
drained whole tomatoes, tomato sauce, dried chili, and cilantro. Whip
until the mixture is not too chunky, but not liquefied either.
Enjoy!!!

Posted by john.whitney@loebbs.com (John Whitney) to the Fatfree Digest
[Volume 14 Issue 30] Jan. 30, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80

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1 tb Garlic, finely chopped
2 tb Brown bean paste
1/4 c Ginger, finely chopped
1 ea Serrano chili, stemmed \&
— finely chopped
2 tb White vinegar
1 tb Sugar
1 tb Soy sauce
3 ea Cilantro sprigs, chopped
|Mix all ingredients thoroughly. Use immediately or at least within 6
hours of preparation as the flavours will get stronger the longer the
sauce sits.

This thick, dark, rich \& spicy sauce goes well with as a dipping sauce
with bland foods such as tofu.

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1 Servings
Fry bread dough
1/4 ts Marjorie
1/4 ts Thyme
1 md Green pepper; chopped
1 ts Salt; pepper to taste
2 lb Ground beef*
1/4 ts Rosemary; medium onion
-chopped

Brown meat, pour off grease. Add pepper, onion, spices and saute 5
minutes

SHARED BY:Jim Bodle 3/92, 5/93

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1 servings
2 tb Peanut butter (chunky)
1/8 ts Rice vinegar (white)
6 tb Water
1/2 ts Garlic
1/4 ts Vietnamese hot sauce
1 1/2 ts Sugar
1/8 ts Curry powder
1/2 ts Fruit jelly

MIX IT ALL UP! Use this to dip already broiled, marinated meat,
shrimp etc. on skewers.

//ara Kent

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