8 Servings
1 x -NPFN03a
6 ea Peppercorns
3 ea Whole Cloves
1 ts Mustard Seeds
1 1/2 lb Smoked Pork Shoulder Roll
3 c Dried Split Peas (1.5 lb)
3 tb Onion; instant, minced
1/4 ts Garlic; instant, minced
2 1/2 qt -Water
2 ea Bay Leaves
1 x Salt

Tie whole spices in cheese cloth bag. Put everything in crock pot, cook on
low for 8 – 10 hours. To serve, remove bag, cut meat from roll in chunks.
From “Woman’s Day Crockery Cook Book” Meal mastered by Heather Smith

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4 Servings
Judy Garnett
1/2 c Flour
1 ts Salt
1 1/2 ts Dry mustard
1/2 ts Garlic powder; (opt.)
2 tb Veg. oil
1 c Chicken and rice soup

Mix flour, salt, mustard and garlic powder. Dredge chops in this mixture.
In a skillet with hot oil place the chops and brown them on both sides.
Place chops in slow-cooking pot. Pour in soup. Cook on Low for 6 to 8
hours, OR on High 3 to 4 hours.

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6 servings
2 ts salt
1 black pepper
2 ts dry mustard
6 (2 1/2- to 3-ounce) ostrich
– fillet; steaks
1 clove garlic, chopped
1/2 c vinegar or lemon juice
1 ts grated lemon zest
2 ts sugar
1/2 c oil

Mix salt, pepper to taste and mustard in bowl. Rub mixture into steaks. Place meat in dish. Mix garlic, vinegar, lemon zest, sugar and oil in separate bowl. Pour over meat and let marinate 4 hours, turning every hour.

Grill steaks to desired doneness on barbecue or stove-top grill, basting with sauce.

Makes 6 servings.

Each serving contains about: 246 calories; 824 mg sodium; 46 mg cholesterol; 21 grams fat; 3 grams carbohydrates; 15 grams protein; 0.08 gram fiber.

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1 Servings
1 x -Mini Bread Cups
1 ea Loaf, very fresh bread;
1 x Utter; melted
6 tb Flour
6 tb Butter
2 c Milk
6 oz Sharp cheddar cheese; grated
6 ea Scallions; chopped fine
1/2 c Roasted bell peppers;
1 lb Shrimp; cooked; coarsely
1/2 c Spanish Fino sherry
-not the kind that sticks
-to the roof of your mouth
-Sherried Shrimp Filling
-chopped
-chopped
-salt and cayenne pepper
-to taste

Preheat oven to 450 degrees. Using 1 slice at a time, roll bread out
thin and cut into 2-1/1″ rounds with a plain cooky cutter. Brush with
melted butter and press into mini muffin tins. Bake for about 5
minutes or until the edges of the cups are golden brown. Remove from
tins and cool. These cups can be frozen empty or filled. Filling: In
large saucepan melt butter, add flour and whisk until smooth. Add the
milk and bring mixture to a boil, whisking constantly. Mixture will
thicken at the boil. Lower heat and cook for another 2 minutes. Add
cheese and whisk until it melts into the sauce. Add roasted peppers
and scallions and mix well. Add shrimp and sherry and stir until very
well combined and the alcohol in the sherry has burned away. Season
with salt and cayenne pepper to taste. Let cool a bit and fill mini
cups. You can serve them now or freeze them for later use.

Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120

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6 Servings
4.50 c Water
1.50 lb Unpeeled medium-size fresh
– shrimp
0.50 pk Vermicelli or thin spaghetti
– (7-oz.)
0.33 c Butter or margarine
0.33 c All-purpose flour
0.67 c Chicken broth
0.67 c Whipping cream
0.75 c Shredded Swiss cheese (3-oz)
2.50 tb Dry sherry
0.50 ts Salt
0.13 ts Ground white pepper
2.00 tb Grated parmesan cheese
2.00 tb Slivered almonds

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and
devein shrimp; set aside. Cook vermicelli according to directions;
drain. Melt butter in a saucepan over low heat; stir in flour. Cook 1
minute, stirring constantly. Gradually add broth and cream; cook over
medium heat, stirring constantly, until thickened. Stir in Swiss
cheese, sherry, salt, and pepper. Remove from heat; stir in shrimp
and vermicelli. Spoon mixture into a greased 2-quart casserole;
sprinkle with parmesan cheese and almonds. Bake, uncovered, at 350
for 20 minutes or until heated. Broil 5 1/2 inches from heat 6
minutes or until browned.

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6 Servings
1 sl Bacon;
1 ts Garlic; minced
1/2 c Onion; chopped
2 1/2 c Kidney beans; canned with
-liquid
3 c Beef broth;
3 Bay leaves;
1/2 ts Salt;
1/8 ts Ground pepper; freshly
1/4 ts Dried basil; crumbled

Fry bacon over medium heat in heavy frying pan; crumble bacon and set
aside. Reheat bacon drippings over medium heat; saute garlic and onion
until tender, stirring occaionally. Puree beans in blender or food
processor fitted with steel blade and stir into onion mixture. Blend in
crumbled bacon and remaining ingredients, stirring occasionally until soup
is hot. Remove and discard by leaves. Soup will thicken as it stands and be
thinned with water or additional beef broth. Food Exchanges per serving: 1
VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CHO: 19g;
PRO: 8g; FAT: 3g; CAL: 136 LOW-SODIUM DIET: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O’Brion and her
Meal-Master

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1 Servings
—–crust—–
2 c Flour
1 pn Salt
1 ts Baking powder
2 tb Sugar
3/4 c Unsalted butter
1 Egg; beaten
1 Milk
—–filling—–
2 lb Italian plums; quartered
-and pitted
1/2 c Sugar
1 ts Cinnamon
2 tb Flour

Combine the flour, salt, baking powder and sugar. Cut in the butter
until it is very fine. Add the beaten egg and the milk. Work the
mixture with fingers until it is smooth. Press it evenly over the
bottom and sides of a 9-inch round tart pan with removable bottom.

Place the pitted plums over the crust. Sprinkle 1/4 cup of the sugar
over the plums. Combine the remaining sugar with the cinnamon and
flour; sprinkle it over the top. Bake at 400 for 40 minutes, or
until the plums are bubbling with syrup.

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8 Servings
9″ baked pie shell
1 c Sugar
1/2 c Water
6 c Fresh strawberies (1 1/2 qt)
3 tb Cornstarch
3 oz Cream cheese; softened

Mash enough berries to measure 1 cup. Stir together sugar and
cornstarch. Gradually stir in water and crushed strawberries. Cook
over medium heat, st Beat cream cheese until smooth; spread on bottom
of cooked pie shell. Fill Chill at least 3 hours or until set.

VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh
peaches (7 med) for the s Raspberry Glace Pie: Substitute 6 cups
fresh raspberries for the strawberri

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24 Servings
2 pk Gelatin, unflavored
1 c Milk
2 Bouillon cubes, chicken
2 Eggs; separated
1/2 ts Accent
2 ts Curry powder
3 c Cottage cheese, creamed
2 tb Lemon juice
2 c Chicken; cooked, choppd fine
1/4 c Chutney
1/4 c Pimiento; diced
2 tb Onion; minced
1 c Cream, heavy; whipped
Radishes and scallions

Sprinkls gelatin over milk in saucepan; add bouillon cubes and egg
yolks, mixing well. Place over low heat, and stir constantly until
gelatin and bouillon cubes dissolve and mixture thickens slightly
(about 5 minutes). Remove from heat; stir in Accnet and curry powder.

Sieve or beat cottage cheese at high speed of electric mixer until
smooth; stir into gelatin mixture. Stir in lemon juice, chicken,
chutney, pimiento, and onion. Chill, if necessary, until mixture
mounds slightly when dropped from a spoon.

Beat egg whites until stiff but not dry; fold into gelatin mixture.
Fold in whipped cream. Spoon into an 8″ springform pan, and garnish
pie with radishes and scallions before serving.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.

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6 servings
1 lb Crabmeat
1/4 t Celery salt
1 ea Chicken bouillion cube
1 c Boiling water
1 x Dash pepper
1/4 c Chopped onion
1 qt Milk
1 c Butter
1 x Chopped parsley
3 T Flour

Dissolve boullion cube in water. Cook onion in butter until tender,
blend in flour and seasonings. Add milk and bouillion gradually; cook
until thick, stirring constantly. Add crabmeat, heat. Garnish with
parsley.

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