1 pound Lean beef
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic powder
4 Tomatoes
1 1/2 teaspoons Shortening
1/2 Onion — chopped
1/2 Bell pepper — chopped
1 1/2 teaspoons Flour
1/2 cup Canned whole green
Chiles
4 fluid ounces Tortillas
Oil for deep frying
Red chile sauce (see index)
1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add
water to cover. Bring to a boil; skim the foam from the surface. Add
the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2
to 2 hours.
2. Drain the beef, reserving 1/2 cup of the broth.
When the meat is cool, shred. Chop 2 of the tomatoes.
3. Melt the shortening in a pan over medium heat. Add the onion and
bell pepper and saute until tender. Add the flour, whisking until no
lumps remain, and cook 2 minutes. Add the shredded beef, reserved
broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.
4. Place about 1/2 cup of the meat mixture in a line down the center of
each tortilla. Fold both ends over 1 inch to 2 inch; fold one side
over the other and roll up in a neat package. Secure with a toothpick.
5. Deep fry in very hot oil (400F) until (See Part 2 for more)
1 1/2 pounds Chicken wings
3 Green onions — cut in 2″ pieces
3 tablespoons Dry sherry
1/4 cup Dark soy sauce
2 teaspoons Sugar
Sesame seeds — if desired
Remove tips from wings. Leave whole or cut at joint. Place onions in large wok or pan on medium heat. Stir in sherry and soy sauce. Add sugar and bring to a full boil. Reduce heat and place chicken in mixture. Cover and simmer over low heat for 20 minutes, turning occasionally or until done. Sprinkle sesame seeds if desired. Makes 8-10
1 (4 serving size) env. sugar-free gelatin
1 (2 qt.) env. sugar-free artificially sweetened powdered drink mix (Kool-Aid)
In a 2 quart mixing pitcher, dissolve gelatin in 1 cup hot water. Add drink powder; stir, then add 7 cups cold water. Stir. Pour into popsicle cups with handles; freeze.
Flavor Suggestions: Raspberry
Lemonade Orange Orange Grape Gelatin: Triple berry Lime Hawaiian pineapple Strawberry Raspberry
NOTE:
These pops will not melt easily because of the absence of sugar. 1 (2 ounce) popsicle = 2 to 3 calories. 5 to 6 may be eaten per day and is considered a “free” food.
2 lbs. ground beef
1 green pepper, cored, seeded and minced
1/2 C. chopped scallions (green onions)
3 cloves garlic, minced
2 tsp. ground cumin
2 tsp. dried oregano
1 tsp. dried thyme
1 tsp. paprika
red pepper flakes to taste
salt to taste
6 hamburger buns, toasted
Combine the beef, green pepper, scallions, and garlic in mixing bowl. Add the cumin, oregano, thyme, paprika and red pepper flakes and salt to taste and mix until blended. Shape the meat into 6 patties. Broil, fry or grill the meat to desired doneness. Place hamburgers on toasted buns and top with sliced tomatoes and sour cream or your favorite topping.
1 box chocolate fudge cake mix or any chocolate cake recipe
1/4 box of chocolate pudding
2 to 3 tsp. ripened bananas, smashed or crushed before adding to mixture
Empty box of chocolate cake into mixing bowl and follow directions on package
for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed
bananas to mixture. Beat according to directions, 2 to 3 minutes with electric
beater or approximately 2 minutes – 300 strokes by hand. Can also be made with
a scratch made chocolate cake, adding all ingredients. Bake at 350 degrees
about 30 to 35 minutes. Check when cooked with dry top. Frost if you want.
1 large Eggplant
Olive oil
1 large Onion — peeled & quartered
3 Garlic cloves — unpeeled
1 Red bell pepper — – halved and seeded
1 teaspoon Oregano — chopped
2 teaspoons Lemon juice
1 tablespoon Olive oil
1/8 teaspoon Each salt and pepper
4 ounces Feta cheese — crumbled
2 tablespoons Parsley — chopped
Pita bread or crackers
Preheat oven to 350 F. Halve eggplant lengthwise. Brush all sides with olive oil. Place halves cut-side down on a baking sheet. Bake 25 minutes. Brush onion, garlic and red pepper with oil; add to eggplant. Bake 25-30 minutes longer or until vegetables are tender. Cool eggplant; scoop out flesh and place in a food processor or wooden
bowl. Squeeze garlic pulp from skins, peel red pepper, and a dd to eggplant along with onion, oregano, lemon juice, olive oil, salt and pepper. Process or finely chop by hand. Do not puree. Mix in 3 oz. of the feta cheese. Spoon mixture into a serving bowl. Sprinkle remaining feta cheese around the edge of mixture; mound parsley in the center. Serve with pita bread or crackers.
1 package (9 ounces) prepared graham cracker pie crust
1 pint vanilla ice cream softened
1 can (16 ounces) pumpkin
1 cup whipped cream
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Fill pie crust with ice cream; freeze until solid. In medium bowl,
combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon
mixture over frozen layer of ice cream in crust; freeze until solid. To
serve, remove pie from freezer and place in refrigerator one hour before
serving. Slice and serve with additional whipped cream, if desired.
Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used
in place of ice cream and whipped cream.
6 ripe nectarines
3 T powdered sugar
1 zest of 1 lemon,Grated
1 juice of 1/2 a lemon
6 sl angel food cake
1 pt fresh blueberries
Prepare grill & cover to build an intense heat. Remove nectarine pits
& slice each one into 6 slices. Combine sugar, zest, lemon juice in a
small bowl. Place 6 nectarine slices on a skewer & place on grill.
Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7
minutes.
When fruit is just about done, toast cake slices on a cooler part of
the grill, turning once. Serve toasted cake with grilled nectarines
& handfuls of blueberries.
1 1/2 C. Flour
1 1/2 tsp. Baking powder
1/4 tsp. Baking soda
1/4 tsp. Salt
1 pinch Powdered Saffron
1/4 C. Hot Water
1 Tbls. Lemon Peel, grated
1/4 C. Lemon Juice
1/4 C. Shortening
1/2 C. Sugar
1 Egg
Mix flour, baking powder, baking soda, and salt. Dissolve saffron in hot water, blend with lemon peel and juice. Cream shortening and then add sugar gradually, beating until thoroughly blended. Add egg and beat until light and fluffy Add dry ingredients and liquids alternately, mixing just until blended after each addition. Turn into well greased and floured crock pot bake pan or 2 pound coffee can. Cover bake pan with lid or coffee can with 6 layers of paper toweling. Set in crock pot. Cover and cook on high 2-3 hours. Remove, let cool 10 minutes then remove from pan.
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
1/2 teaspoon vanilla
2 eggs
Powdered sugar
Beat all ingredients except powdered sugar with electric mixer on
medium speed until smooth, or mix with spoon. Pour batter into plastic
squeeze bottle with narrow opening.
Heat 10-inch skillet over medium heat until hot; grease lightly with
vegetable oil or shortening. Working quickly, squeeze batter to form 4
straight, thin lines that intersect at a common center point to form a
star shape. To form cobweb, squeeze thin streams of batter to connect
lines. Cook 30 to 60 seconds or until bottom is golden brown; carefully
turn. Cook until golden brown. Remove from skillet to wire rack; cool.
Sprinkle with powdered sugar.