Five Star Recipe Blog

8 servings
3/4 c Creamed cottage cheese
-Small curd
1/3 c Grated parmesan cheese
1/2 ts Garlic powder
1/2 ts Oregano
1/2 ts Basil
1 cn Tomato paste 6 oz.
1 c Milk
2 x Eggs
2/3 c Bisquick
1/4 ts Pepper
1 1/2 c Chicken, cooked \& diced
1 1/4 c Mozzarella cheese shredded

Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and
parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella
cheese, the garlic powder, oregano, basil and tomato paste; spoon
over parmesan cheese. Beat remaining ingredients in blender on high
for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate
and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8
minutes longer or until knife inserted in center comes out clean.
Cool 5 minutes.

Source: Anna Cassell —

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3 cups
1 1/2 c Milk, homogenized
2 tb Lemon juice
1 tb Grenadine
1 tb Sugar, granulated
6 -Ice cubes

Measure milk, lemon juice, grenadine, sugar and ice cubes into
blender. Blend until ice is gone. Serve immediately.

MAKES: 3 cups including foam
SOURCE: _Company’s Coming: Appetizers_ by Jean Pare

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4 servings
2 lb Arctic Char
6 tb Butter
2 Lemons, Cut Into Wedges
1 tb Cajun Spice

Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2″). Don’t be
afraid to substitute trout, perch, shrimp, or any firm-fleshed
seafood or fish for the char. Melt butter in a cast-iron or
heavy-bottomed frying pan over medium high heat. Add Cajun spice and
heat thoroughly. Place fillets in pan. Squeeze juice of one lemon
into pan. Cook fish for about 5 minutes on each side. Serve with
remaining lemon wedges and pan drippings. From; The Calgary Herald
(89.05.03) by Terry Bullick. Terry worked as an assistant cook at the
Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km
south of the Arctic Circle.

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6 Servings
———————————–STOCK———————————–
1 All bones from roast turkey
7 c Water
1 Bay leaf;
1 Stalk celery; chopped
1 Onion; quartered

————————————SOUP————————————
1/4 c Broken noodles; 1/2″ pieces
1 Celery; Stack \& leaves, chop
1 Carrot; chopped
3 Green onions; sliced
1/3 c Zucchini; grated
1 ts Dried basil;
1 ts Dried thyme;
1 ds Hot pepper sauce;
Salt to taste
Freshly ground pepper

My note: Remove bones from turkey or chicken before serving and refrigerate
or freeze until you have time to prepare the soup. I like to do it the next
day, if possible, and make a batch of crackers while the soup is cooking.

STOCK: In stockpot or large saucepan, combine bones, water, bay leaf,
celery and onion. (Skin and drippings may be included, if desired.) Simmer,
covered about 4 hours. Strain, reserving stock. Let bones cool, pick out
any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil; add noodles and simmer
for 5 minutes. Add celery, carrot, green onions, zucchini, basil and thyme.
Simmer for 10 minutes. Stir in hot pepper sauce, season with salt and
pepper to taste. Makes about 4 1/2 cups.

3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit \& vegetable choice
5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg
cholesterol

Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation
1988. Shared but not tested by Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if you
start without bones For a main course, add 19 oz can chickpeas or kidney
beans, drained. Other additions: green peas, chopped spinach, asparagus,
broccoli, potato, squash or turnip.

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4 Servings
8 Boneless, skinless chicken
Breasts
1/2 c Apple cider vinegar
4 Bay leaves
2 ea Garlic cloves, minced
Dash of pepper
1 tb Worchestershire sauce

Simmer all ingredients in medium sized non- aluminum pan over medium
heat for 1 hour. Do not boil vinegar out.

This is also a great recipe to put into the crockpot on low and let
cook all day (around 8 hours). Great served over rice for a fast
dinner. To keep the liquid from boiling out, we double the amount of
vinegar (dilute with a little water or chicken broth).

Posted by Loren Martin on ILink Cuisine

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8 servings
4 Sprigs parsley
1 Leek
1/2 Carrot; cut lengthwise
1 Stalk celery; chopped
1/4 Bay leaf
1 pn Sage
1 pn Thyme
2 Thick slices bacon, diced
1 c New corn pulp
1/2 c Onion; chopped fine
1/2 c Celery; chopped fine
4 c Chicken broth
3/4 c Raw potatoes; diced
1 1/2 c Tomatoes; peeled \& chopped
1 pn Cayenne pepper
1/2 c Heavy cream
1 ts Cornstarch

“The key to this delicious soup is to gently scrape the kernels off
the corn cob with a table fork so the skins remain on the cob,
leaving you with only the fresh pulp.”

Use a 12″ square of cheesecloth to make a bouquet garni of the
first 7 ingredients and set aside. In a large saucepan over medium
heat, first soften the bacon, then add the corn, onions, and celery
and saute until tender, about 5 minutes. Add the chicken broth,
potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce
heat and slow boil for 1 hour. Remove the bouquet garni. Add the
cayenne pepper. Meanwhile, using your fingers, dissolve the
cornstarch in heavy cream at room temperature. Add cornstarch/cream
mixture to soup and stir until heated through.

This recipe comes from the A. T. \& S. F. RR.

FROM: DINING BY RAIL by James D. Porterfield. Pub by St. Martin’s
Press of New York - 1993. ISBN 0-312-08768-3

Shared by Robert Rostrup

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24 servings
1 c Rolled oats; 1/4 c Egg; whites
1/2 c All-bran, Bran Buds, Fiber 1 ts Vanilla
One or 100% Bran 3 ts Water
1/4 c Pecans; 1 c All-purpose flour
1/2 c Margarine; (1 stick) 1/2 ts Baking powder
1/2 c Sugar; 1/2 ts Baking soda
1/2 c Brown Sugar; 1/4 ts Salt

Place oatmeal, cereal and pecans in a bowl and mix lightly. Set
aside. Cream margarine and sugars together at medium speed until
light and fluffy. Add eggs whites vanilla and water, and mix at
medium speed for 1 minute, scraping down the bowl before and after
adding egg whites, vanilla and water. Stir flour, baking powder,
baking soda and salt together and add to creamy mixture and mix at
medium speed only until oatmeal is blended into dough. Drop by 1 1/2
tablespoonfuls onto a cookie sheet that have been sprayed with pam
spray or lined with aluminum foil. Bake at 375 for about 12 minutes;
then remove cookies to a wire rack and cool to room temperature.

Food exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

Calories: 127, FAT: 6g, CHO: 17g, Na: 139mg, PRO: 2g, Cholesterol: 0
Source: Derrests for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy O’Brion and her Meal-Master

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30 servings
1/2 lb Firm tofu
1 tb Corn or canola oil
— (amount may be doubled)
1 ts Minced ginger root
1/2 c Chopped onion
1 tb Curry powder; blended with:
2 tb Water
1 ts Cornstarch; blended with:
1 tb Water
1 tb Sesame oil
20 Wonton skins
Oil for deep-frying
1/4 lb Fresh mushrooms; minced
1 Soy sauce (or double amount)
1/4 ts Pepper
1 ts Sherry
1/4 ts Paprika
1 ts Low sodium instant bouillon
— chicken, or vegetable
— (amount may be doubled)

Dry the tofu and crumble into small pieces with a fork. Heat oil in a
nonstick wok; saute ginger root until brown. Add chopped onion and
blended curry powder; stir and cook for 2 minutes.

Add tofu, mushrooms, soy sauce, pepper, sherry, paprika and bouillon;
bring to a boil. Add sesame oil and blended cornstarch; mix well.
Cool.

Place a portion of the curried tofu (about 2 teaspoons) in the center
of a wonton skin. Fold the skin diagonally into the shape of a
triangle. Seal the edges with water.

Heat oil for deep-frying. Fry the tofu triangles until brown and
crisp. Serve with vinegar, equal amounts of soy sauce and vinegar, or
Sweet and Sour Sauce, or eat plain. Makes 30 triangles.

Each triangle: Calories: 36 Fat: 2 gm (saturated fat = 7%)
Carbohydrates: 3 gm Cholesterol: 0 mg Protein: 1
gm Sodium: 21 mg Fiber: 0 gm Calcium: 11
mg

Calculated with 2 tablespoons of oil for deep-frying. [I'm guessing
this is for low sodium soy sauce as well. -K.M.]

Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.
Typed for you by Karen Mintzias

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6 servings
1 c Dry white wine
2 lb Andouille or smoked sausage
2 T Honey
1 T Creole mustard

Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients
and pour over andouille in a covered skillet. Cook over low heat
untill andouille is tender.
Andouille is gumbo sausage for all you peoples who live away from the
center of the universe. You can use other sausage and it would taste
okay. Justin Wilson “Gourmet and Gourmand Cookbook”

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10 servings
1 c Butter; softened
2 1/4 c Sugar
10 Eggs
4 ts Vanilla extract
4 ts Baking powder
9 c All-purpose flour (approx.)
1 Egg; slighlty beaten

Cream butter and sugar until light and fluffy. Add 10 eggs, one at a
time, beating well after each addition; add vanilla.

Combine baking powder and flour; add enough flour to creamed mixture
to make a pliable dough. shape into twists. Brush tops of cookies
with beaten egg. Bake on ungreased cookie sheets at 375 degrees for
20 to 25 minutes.

SOURCE: Souther Living Magazine, sometime in the early 1970s. Typed
for you by Nancy Coleman.

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