1 lb Lean ground pork

1/4 c Cracker crumbs

1/4 c Water

1 ts Sage

1 ts Salt

1/2 ts Thyme

1/2 ts Oregano

1/4 ts Freshly ground pepper

1 pn Ground cloves

The two step cooking procedure ensures the removal of most of the fat.
Combine ground pork and cracker crumbs.
Stir in water, sage, salt, thyme, oregano, pepper and cloves.
Mix until thoroughly combined.
Divide into 12 portions.
Form each into a sausage-shaped roll or flat patty.
(Wet hands with cold water to make the job easy.) Place in a cold, lightly oiled frypan.
Cook over medium heat, turning often, about 4 min each side until just beginning to brown and pieces are no longer pink.
Remove to paper towels and blot to absorb any fat.
Wrap.
Store in refrigerator up to 5 days or in freezer up to 2 months.
Or cook a second time and serve immediately.
To serve: Return sausages or patties to a clean, cold frypan.
Cook over medium heat, turning once or twice, about 4 min until sausages are brown and crisp.
(Cook frozen sausages in the same manner, allowing about 2 min longer for cooking.
Each sausage or patty - 59 calories, 1 protein choice 1 g carbohydrate, 7 g protein, 3 g fat.
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93 Suggestion for Pork Pies: Stir-cook the ground pork mixture in the frying pan, place it in a plastic colander to drain off most of the fat and blot with paper towels.
Spread the pork mixture in a baking dish (try 8″ pyrex), add fat-free gravy if needed for liquid.
Top with about 2 1/4 cups seasoned breadcrumbs.
Bake at 350-375 F until crumbs are lightly browned.
1/12 recipe = 10 grams carbohydrate, 9 grams protein, 4 grams fat, 113

calories.
Compare with 1/12 recipe Betty Crocker Pork Pies made with 1 lb sausage and 1 c cooked ham, cream of chicken soup, apples, pastry: 19.5 gm carbohydrate, 10 gm protein, 15 grams fat, 250 calories.

1 lb Cranberries

2 Generous cups granulated

-sugar brandy Wash and drain cranberries.
Place in a jelly roll pan or on a cookie sheet with sides.
Sprinkle with sugar until berries are covered.
Broil, stirring several times for first few minutes, 6-8 inches below burner.
(Stirring prevents sugar from crystallizing.) Continue broiling until berries have popped, this takes several minutes.
Pour into a storage container and add generous amount of brandy.
Stir lightly, cover and refrigerate. Will keep indefinitely in refrigerator.
Good with turkey or chicken.
Makes about 6 cups.
Origin: A Taste of Oregon Shared by: Sharon Stevens

2 tb Butter

1 Onion, chopped (Or 1 cup

-chopped leeks, white Part only) 1/2 ts Minced fresh sage

1/2 ts Minced thyme leaves

2 ts Minced fresh garlic

2 tb Minced sweet green pepper

2 tb Flour

1 1/2 To 1 3/4 cups strongly

-flavored chicken stock, -heated 2 c Cooked chicken cut into

-3/4-inch chunks 1 tb Chopped sweet marjoram

1 c Yellow turnip, peeled and

-cut into 1/2-inch Pieces 2 c Waxy potatoes, peeled and

-cut into 1/2-inch Pieces 2 c Carrots, peeled and cut into

-1/2-inch pieces Salt Cayenne pepper Melt the butter in a heavy -saucepan and add the onion, -sage and thyme Cook, stirring frequently, for about 3 minutes.
Stir in the garlic and green pepper; cook for an additional 2 minutes.
Remove from the heat and stir in the flour.
Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly.
The stock should thicken slightly.
Add the chicken and sweet marjoram and set aside.
Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes.
Add the carrots and cook for 3 minutes more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. BISCUIT TOPPING: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4 cup milk Stir together the flour and baking powder. Cut in the shortening with a pastry blender until it is the size of small peas.
Stir in the milk with a fork.
Pat the dough together. If you overmix it, the dough will be tough.
Pat the dough to a 1-inch thickness.
Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour.
TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture.
Taste the mixture and season with salt and a generous pinch of cayenne pepper.
Pour the filling into a deep pie plate.
Top with the biscuits (OR the crust; see the Variation).
Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 F oven for 15 minutes or until the biscuits are browned.
VARIATION: PARSLEY CRUST “The amount of liquid depends upon the amount of moisture in the air.
One trick in making pie crust is to add just enough liquid so that the dough barely holds togather.
Then let it sit in the refrigerator for 20 minutes.
The flour particles will swell and absorb the liquid and you will have a more tender crust.” 1 cup flour 4 Tbl shortening 2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl.
Cut in the shortening with a pastry blender.
Little by little, add the liquid, tossing the mixture with a fork.
Add the parsley, press together and place in the refrigerator for 20 minutes.
Roll out on a floured surface.
Place over the pie, cut air vents, and crimp the edges.
Bake in a preheated 425 F oven for 15 to 20 minutes.
Let the pie set for a minute before

serving VARIATION: Replace the potatoes with 2 cups of raw zucchini, cut into 1 inch pieces.
Add the chicken stock along with the chicken.

3 pt Chicken stock

1/2 oz Dried Cepes

Salt & pepper to taste
—–OPTIONAL—–
1 tb Dry Madeira

Put stock - which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve.
Add the cepes to the stock and when boiling, turn down to a very gentle simmer. Don’t cover, and allow to simmer until reduced to 2/3 volume. Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them.
When ready to serve, decant from the sediment, reheat and season.
Add the optional madeira and serve.

3 lg Portobello mushrooms;

-stems removed 2 tb Olive oil

1 ts Olive oil

Salt & freshly ground pepper 8 md Boneless chicken breasts

With skin 1 c Dry white wine

1/2 c Chicken stock

1/2 c Heavy cream

Recipe by: Food & Wine Jan-96 1.
Preheat oven to 425F. Arrange the mushrooms, stemmed side down on

a baking sheet.
Brush the mushrooms with 1 teaspoon olive oil and season with salt and pepper.
Roast for about 12 minutes or until tender.
Thinly slice the mushrooms and transfer to a plate. 2.
Heat the remaining 2 tablespoons olive oil in a large skillet.

Season the chicken breasts wiith salt and pepper and add half the breasts to the skillet, skin side down.
Cook over moderately high heat, turning once, until well browned, about 5 minutes. Transfer to a plate and repeat the process with the remaining breasts.
Pour off the fat from the skillet.
Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer.
Transfer the chicken to a large plate and keep warm.
3.
Add the white wine to the skillet and boil over high heat,

stirring to scrape up any browned bits, until reduced by half, about 5 minutes.
Add the chicken stock and reduce by half, about 3 minutes.
Add the cream and continue boiling until reduced by half, about 3 more minutes.
Stir in the mushrooms and season with salt and pepper.
Set each chicken breast on a large plate and spoon the sauce over and serve.

3 lb Roaster Chicken

3 Garlic*

1 tb Cajun Spices,

3/4 c Of Olive oil;**

1 c All purpose flour**

Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the coating hardens and bakes on the chicken, the flavors and juices are all sealed in..
Best chicken you ever ate.
Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices.
Blend until creamy consistency, add more oil if needed. Place the oil and garlic mixture in a large bowl.
Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved.
With string, tie the chicken wings and the legs tight against sides of carcass.
Using a spatula, completely coat chicken with Garlic Mud, as evenly as possible, using it all.
Fill in all crevices between wings and legs.
Place on a rack, breast side up, in a pan and put in preheated oven.
Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well.
If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown.
Serve chicken with the crisp pieces of Garlic coating ..
I would suggest using a vertical roaster.
It is a wire stand that the chicken slips down on and is vertical.
Set your bottom rack as low as possible to accommodate in oven.
Even a lower heat setting with a longer roast time is even better.
>>> This is a modification of an old Chinese recipe called Beggers 01/05/92 5:35 PM Chicken.
They used mud to encase it…Then

put into a hot bed of coals to cook….
FROM: MARTY FEINS (BGNJ11A)

——————————-SEASONING MIX——————————-
1 1/2 ts Black pepper

1 ts Onion powder

1/2 ts White pepper

1 ts Salt

1 ts Garlic powder

1/2 ts Ground cayenne pepper

——————————MAIN INGREDIENTS——————————
1/2 lb Bacon, minced

2 c Pork, beef or chicken stock

1 c Honey

5 tb Orange juice (1/2 orange)

2 tb Lemon juice (1/4 lemon)

2 tb Minced garlic

4 tb Unsalted butter

1 1/2 c Chopped onions

1 1/2 c Bottled chili sauce

3/4 c Dry roasted pecans, chopped

Rind & pulp from 1/2 orange Rind & pulp from 1/4 lemon 1 ts Tabasco sauce

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute.
Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat.
Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 Cups.
From Paul Prudhomme’s “Louisiana Kitchen”

1 Chicken Fryer (2-3 Lbs.)

Cut Up, Skin & Fat Removed 1/2 ts Salt

1/8 ts Pepper

1 c Skim Milk

1 c Cornflake Crumbs

2 cl Garlic Minced

Preheat Oven To 400 F.
Season Chicken With Salt, Pepper & Garlic.
Dip Into Milk & Roll in Cornflake Crumbs.
Place in Lightly Pam Sprayed Baking Dish Being Careful That The Pieces Do Not Touch.
Bake 45 Min.
OR Until Tender.
(Fat 5.6.
Chol.
79.)

4 cups chicken or vegetable stock 1 can (19 oz) lentils, drained, or 2 cups cooked 2 stalks celery, chopped 2 small onions, minced 2 small cloves garlic, minced 4 cups chopped fresh spinach, packed (10 oz bag) 1 Tbsp lemon juice salt and pepper Curried Yogurt

Notes: If using dried lentils, follow lentil soup recipe except substitute 2/3 cup dried brown lentils for canned lentils and add 4 cups water with lentils.
Cover and cook for 25 minutes or until lentils are tender, complete as in recipe.

In saucepan, bring stock, lentils, celery, onions and garlic to boil; reduce heat, cover and simmer for 5 minutes.
Add spinach and simmer for 5 minutes.
Add spinach and simmer for 3 minutes.
Add lemon juice; season with salt and pepper to taste.
(If thicker soup is desired, remove half and puree in food processor or blender; return to saucepan and heat through).

Ladle soup into bowls; swirl dollop of curried yogurt into each.

Nutritional Analysis: Calories 136 Total fat 2g (13% calories) Sat fat trace Fibre 4g Protein 12g CHO 19g Cholesterol 1 mg Sodium 825 mg

Makes: 5 servings, about 1 cup each

1 c Oil

1/3 c Vinegar

4 Eggs

1 tb Bell’s seasoning

1 ts Salt

1/4 ts Pepper

1 tb Parsley flakes

Oregano Add ingredients to a bowl with a lock top.
Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients.
Then add the rest of the meat and let marinate overnight in the refrigerator.
If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust.
It’s great. Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120