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Hi Everyone!
I hope you enjoy the recipes!

[Archives ]

1. Oat Bran Bread [For bread machine]
2. Oatmeal Carrot Cookies
3. Okra and Meat Stew
4. Onion Blossom
5. Orzo Pasta with Chicken
1. Oat Bran Bread [For bread machine]

Categories: Bread machi, Breads

Yield: 1 Servings

1 1/4 c Warm water; 80 to 100 degrees
      2 tb Oil; ( I  use olive )
      1 tb Sugar
      1 ts Salt
    3/4 c  Oatmeal; (I use quick kind )
      1 c  Oat Bran; 100% (this is sold by cooked cereal. And is not bran flakes!)
      3 c  Bread flour
      3 ts Active dry yeast

Place ingredients into abm as manufacturers instructs on the regular bread cycle. You should have a good sized, delicious, well textured bread.

Joan,"Flour Power"
2. Oatmeal Carrot Cookies

Categories: Cookies

Yield: 60 Servings      

2 c  Raw carrots, grated
2 c  Shortening
1 1/2 c Brown sugar
1 1/2 c White sugar      
2 ts Vanilla
2 ts Soda , in hot water
2 tb Hot water
4 c  Uncooked oatmeal
4    Eggs
2 ts Salt
2 tb Water

Cook carrots in 2 tablespoons water, covered, over medium heat for about 5 minutes. Cream shortening and sugars. Add eggs and vanilla. Mix in flour and salt along with soda dissolved in hot water. Add oatmeal and undrained carrots. If desired add peanuts, coconut or raisins. Bake at 375o for 10 minutes. Store uncovered for crisper cookie or covered for soft cookies. Makes 10 dozen cookies

Recipe by: Rose Frazier

Posted to MC-Recipe Digest V1 #477 by (Iris E. Dunaway) on Feb 09, 1997.

3. Okra and Meat Stew

Categories: None

Yield: 1 Servings     
      2 lb Fresh okra
      2 lg Onions; finely chopped
      2 lg Garlic cloves
      3 tb Oil
      2 lb Stewing beef; lamb or veal, cubed
    1/2 lb Ripe tomatoes; sliced
      1 tb Tomato paste; up to 2
           S & P

This recipe is from Claudia Roden`s book called "A Book of Middle Eastern Food". I have made this stew many times & it is delicious, if you like the taste & texture of okra.

Wash fresh okra & cut off the stems. Fry the chopped onions & whole garlic cloves in oil until golden brown. Add the meat & brown all over. Add the okra & fry gently a little while longer. Add tomatoes & cook a few more minutes. Cover in water in which you have diluted the tomato paste. Season & stir well. Bring to a boil & simmer over low heat for 1 1/2 hrs or more, until the meat is tender & the sauce is reduced. Taste & adjust the seasoning.

Posted to JEWISH-FOOD digest by "leah perez" on Sep 06, 1998, converted by MM_Buster v2.0l.


4. Onion Blossom

Categories: None

Yield: 1 Servings      

      1 lg Vidalia or other sweet onion
      2 tb Flour
      1 lg Egg, slightly beaten
      1 c  Saltine cracker crumbs
           Vegetable oil
    1/2 ts Salt (optional)
           Dark honey mustard or ranch style salad dressing

(From Bon Appetit magazine)

Peel onion, leaving root end intact. Cut vertically into quarters to within 1/2 inch of root end. Cut each quarter vertically into thirds to form "petals." Place onion in boiling water 1 minute, remove and place in ice water 5 minutes. Loosen "petals" if necessary. Drain, cut side down. Place flour in plastic bag. Place cracker crumbs in another plastic bag. Add onion, shaking to coat. Refrigerate 1 hour. Pour vegetable oil into heavy pan to depth of 3 inches. Heat to 375 degrees. Fry onion 5 to 7 minutes or until golden brown. Drain on paper towel. Sprinkle with salt, if desired. To eat, pull off "petals" and dip them in dark honey mustard or ranch style dressing.

Posted to EAT-L Digest 27 Jan 97 by "Maria A. Ladd" on Jan 28, 1997.

5. Orzo Pasta with Chicken

Categories: Italian4

Yield: 4 servings     

    28 oz Chicken broth
      3    Stalks celery; chopped fine
      3    Stalks rosemary sprigs
      1    Clove garlic; minced
      2    Bay leaves
    3/4 c  Water
      1 c  White wine
      2 ts Olive oil; extra virgin
    1/2    Yellow onion
      2    Cloves garlic; peeled and finely diced
      1 tb Rosemary; fresh, chopped fine
      1 tb Basil; fresh, chopped fine
  1 1/2 c  Orzo pasta
      3    Whole chicken breasts without skin; cut in strips
      1    Red bell pepper; thinly sliced
      4 tb Parmesan cheese; grated
      1 ts Parsley; fresh, chopped fine
      1 ds Black pepper

Chicken Stock Put the chicken broth, parsley, rosemary, garlic, cloves, bay leaves, and water in a saucepan. Bring to a boil, reduce heat, cover, simmer for 10 minutes. Remove from the heat place in blender and puree. Strain into a large bow. Stir in the wine and set aside.

The Rest In a large saucepan, heat 1 teaspoon of the oil and sautéthe onion and garlic over high heat for 3 minutes. Stir in the celery, half the herbs, the orzo and the chicken stock and cook over medium for 25 minutes, stirring from time to time.

While the orzo is cooking, heat the remaining oil in a large skillet and sautéthe chicken pieces, red pepper and remaining herbs for 3 minutes. Stir into the cooked orzo. . To Serve: Spoon onto individual dinner plates and garnish each with a tablespoon of the Parmesan cheese, a sprig of basil, parsley, and black pepper to taste.

Kerr recommends stirring the orzo a lot. Says it likes to stick to the bottom of the saucepan.

Per serving: 345 Calories (kcal); 8g Total Fat; (23% calories from fat); 48g Protein; 9g Carbohydrate; 107mg Cholesterol; 873mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates



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Julia G
Tulare CA


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