Recipezaar: Western U.S.,Low Fat recipes

Shape Toast

Tue, 17 Jan 2006 17:26:02 -0500

A breakfast supreme! -- posted by Chef #284402

Raspberry Yogurt Shake

Mon, 06 Feb 2006 20:12:55 -0500

A nice versatile yogurt shake! Very simple to make and it tastes very good! -- posted by Manami

Broiled Bananas à La Ponce

Thu, 23 Feb 2006 15:27:56 -0500

Threw this together when we had too many bananas that were ripe and there was a case full! Use the combination of your choice. -- posted by Manami

How Now Purple Cow?

Fri, 24 Feb 2006 08:33:48 -0500

It's worth all the cuts and scratches from blackberry picking each summer here in Oregon to make these smoothies! From www.oregon-berries.com -- posted by Cookgirl

Berry-Banana Peach Smoothie

Mon, 27 Feb 2006 18:26:16 -0500

This so verstile and easy! Use any combination so desired, for the nectars or/& the yogurts. -- posted by Manami

Grilled Elephant Garlic

Tue, 14 Mar 2006 12:53:45 -0500

A simple delish garnish to any grilled dish. Elephant garlic - allium ampeloprasum - is more closely related to the leek than ordinary garlic. It is much less intense and sweeter then regular garlic. Use this as a garnish ,condiment to any soup stew, or add to salads. -- posted by ~Rita~

Beer Braised Green Peppers, Onions & Potatoes

Wed, 12 Apr 2006 21:46:28 -0400

I was making a pizza crust with beer and our son dumped the beer in the frying pan with the green peppers and onions, instead of the bowl with the pizza dough makings and a recipe was born! -- posted by Montana Heart Song

Peach Pineapple Jam

Wed, 19 Apr 2006 08:13:45 -0400

I just liked the combination and then added orange jello to the mix.This is a nice jam to prepare in half pint jars for gifts.This takes time to set up. -- posted by Montana Heart Song

Chicken & Noodles

Mon, 05 Jun 2006 19:26:46 -0400

A one pot comfort food meal. Very easy to make with minimal ingredients. If I'm out of ideas for dinner and ask around, chicken and noodles is usually suggested. My Mom made this when we were kids, now my daughter makes it for my grandson. He always says, "More noodles, please." and slurps some more down. P. S. I've even started cooking the chicken frozen in the broth. It eventually thaws out. -- posted by Chef Grandma Fran

Cold Fruit Sushi With Honey-Style Dipping Sauce

Sat, 17 Jun 2006 20:29:08 -0400

Pineapple matchsticks are rolled up in paper-thin slices of melon for a light, refreshing dessert that is prepared in the same fashion as sushi rolls. It's important that the fruit be perfectly ripe. Wrap cool slices of melon around pineapple matchsticks, squeeze some fresh lemon juice over the pieces, wrap tightly, and refrigerate until it is time to serve dessert. -- posted by Sharon123

Healthy Grilled Chicken, Red Pepper, and Goat Cheese Sandwich

Thu, 22 Jun 2006 15:00:56 -0400

A delicious, quick, and easy meal that will impress your guests and yourself! -- posted by Chef #263148

Cherry Applesauce

Mon, 26 Jun 2006 19:31:10 -0400

This is an easy sauce using cherry preserves, that is great served alone, or over latkes, chicken, etc. Adapted from Bon Appetit(Dec. 2001) A Russian recipe. -- posted by Sharon123

High Fiber Low Calorie Bran Muffins

Mon, 10 Jul 2006 21:57:37 -0400

These are muffins from a health spa in California. There is NO added sugar. The sole purpose of these muffins is to increase your fiber intake without adding lots of calories to your diet. If you want a sweet/dessert snack, keep looking. These are very plain. -- posted by veggie_mama

God's Eye Fruit Truffle

Wed, 12 Jul 2006 15:42:49 -0400

Cherries, pineapple, bananas all together with sweetened milk and whipped cream. A special event salad. Serve in a glass bowl. -- posted by Montana Heart Song

Oven Bean Soup

Mon, 17 Jul 2006 22:08:23 -0400

Loosely based on the "chicken-liquid-covered pan" paradigm popularized by canned foods manufacturers. Serve with breadstuffs and relax your table manners to allow slurping and sopping. Works well with pre-seasoned black beans but these can be too salty. Use more salsa if you like. -- posted by Nummers

Fish and Fennel Stew

Mon, 31 Jul 2006 21:17:07 -0400

This is great on a dreary, wet day with a loaf of warm, crusty French bread and a small spinach salad. This was adapted from an old Sunset recipe. Steamer clams may be used instead of mussels. -- posted by mikekey

Lazy Day Tomato Ketchup

Wed, 02 Aug 2006 15:49:41 -0400

Preparation two ways.Usually tomatoes are ripe all at once.This recipe,you blanch, skin,stem, mash, freeze the tomatoes.Then thaw, make at your leisure. Or you can make all at once. Vintage #4 Crock recipe in which everything was put in a crock after skinning the tomatoes and it set for a week in a cool cellar before cooking.This recipe is salt free. Add if you like. -- posted by Montana Heart Song

Canned Sugared Lemon Slices in Syrup

Thu, 03 Aug 2006 23:08:08 -0400

Originally I made this recipe to use in a lemon upside down cake and from there used a standard sweet canning syrup.The sweet & sour syrup can be used as a base, then soy sauce/ginger or any other spice added, thickened for oriental dishes. The lemon slices can be used as garnish, drinks, cakes, breads, rind can also be used. This recipe is multiple use.I have used the slices to decorate cakes. -- posted by Montana Heart Song

Seafood Cocktail Sauce

Tue, 08 Aug 2006 17:32:10 -0400

This is the seafood sauce I have been making for the past 40 years; it still the easiest and tastiest! -- posted by Sage

Cherry Yogurt Flamingo

Wed, 16 Aug 2006 18:53:22 -0400

This is a delicious summer drink for the months of July and August when the fruits are available fresh. I make this for my kids for breakfast and snacks and they love it. It is from a really old Sunset (July 1990). -- posted by Island Chef

Pickled Green Beans (Dilly Beans)

Fri, 18 Aug 2006 11:22:28 -0400

This recipe was originally my Great Grandmother's I just recently found it in my Mother's stuff after she passed away a few months ago. -- posted by Matthew Molus

Mock Grape or Lemon Jam

Thu, 24 Aug 2006 21:48:21 -0400

This is for green tomatoes.Kids love the grape. Adults love the lemon to spread on crackers, chicken and fish or waffles and pancakes. Quick and very easy. Makes 10 half pints. -- posted by Montana Heart Song

Confetti Relish

Mon, 18 Sep 2006 22:45:52 -0400

This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state, where the sweetest onions outside of Vidalia, GA are grown! (how's that for diplomacy!) Serve this with burgers or hot dogs. You can sub red bell pepper for the pimiento. -- posted by mikekey

Sin City Celebrity Fruit Salad

Mon, 02 Oct 2006 21:26:59 -0400

I'm posting this per a request -- at this point, I have not personally tried it but I will do so soon! I acquired the recipe from an old clipping and the original blend was attributed to Victoria Dillard. All the alcohol is dissipated as the sauce boils. -- posted by Bone Man

Beer Batter Halibut

Mon, 18 Dec 2006 17:38:38 -0500

Serious comfort food from an Alaskan fisherman's wife's 'galley'. Thanks Mom! -- posted by Alison of the North Country

Chicken Kamameshi (Tori Kamameshi)

Wed, 03 Jan 2007 14:04:19 -0500

Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce. -- posted by littleturtle

Pea Soup--No Meat

Wed, 31 Jan 2007 22:36:05 -0500

Plain pea soup. Smoky flavor can be added with seasonings. -- posted by wklee

Lemon Pudding Brulee With Blueberries

Mon, 19 Feb 2007 00:04:51 -0500

This is a yummy looking dessert I am going to try from Sandra Lee today on the Food Network along with her other lemon recipes. My hubby loves Creme Brulee - it's his favorite dessert in fact, and I think I could manage this one for Valentine's Day. ;) I will post a pic if it turns out! It looked scrumptious on tv- lemons and blueberries mmmm...c'mon summer!! -- posted by Mommy Diva

Baked Oranges

Fri, 30 Mar 2007 23:21:01 -0400

A lovely side served with meat or poultry. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Best made with seedless oranges. -- posted by Molly53

Lemon Ketchup

Sat, 31 Mar 2007 00:11:49 -0400

This is an old condiment recipe that uses methods that might have evolved since then. For example, a food processor might be preferred now. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Standing time not included in preparation time. -- posted by Molly53

Grapefruit-Banana Smash

Sat, 31 Mar 2007 16:02:32 -0400

A very healthy, zesty tropical drink also good with pineapple juice. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Prune Milk

Sat, 31 Mar 2007 16:02:35 -0400

Delicious served very cold. A healthy drink from the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Original Orange Julius

Sat, 31 Mar 2007 16:09:17 -0400

This recipe is prior to the advent of the popular mall drinks. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

French Apple Yogurt

Fri, 06 Apr 2007 17:31:40 -0400

This is wonderful if you love apples and yogurt. Adapted from a recipe by the US Apple Consumers Association. -- posted by Sharon123

Grapefruit Ice

Fri, 13 Apr 2007 17:17:22 -0400

A delicious between-course sorbet or an amazingly refreshing, light summertime treat. Freezing time not included in preparation time. -- posted by Molly53

Parmesan Crusted Halibut

Sat, 14 Apr 2007 13:46:34 -0400

Weight Watchers friendly - 5 points per serving -- posted by Avid Wine Drinker

Tony's Meatloaf Sauce

Mon, 30 Apr 2007 17:54:47 -0400

This is the sauce I use to top meatloaf. -- posted by Tony H.

Herbed Brown Rice With Sautéed Vegetables

Tue, 29 May 2007 22:20:39 -0400

Quick, healthy, flavorful vegetarian dish. One of my summer staples. -- posted by blueyedwineaux

Red Eye Ketchup

Wed, 06 Jun 2007 17:31:45 -0400

This is great served with meats, potatoes, whatever you want! Served in camps in the early West, it's so good, it's still used! -- posted by Sharon123

Potato-Green Bean Salad With Cucumber Dressing

Tue, 26 Jun 2007 15:01:57 -0400

I got this recipe from Cuisine Lite and made a few adjustments. You can use either fresh or frozen green beans. It is now one of my favorites. Hope you enjoy it. -- posted by ChefMarvelIris

Mushrooms & Green Pepper & Barley Hot Dish With Gravy

Mon, 16 Jul 2007 16:14:32 -0400

A great side dish or complete meal with buns or bread. The gravy is utterly delicious! Made with onion soup mix and apple juice. Made in a crockpot. You get the crunch of the green pepper and onion and the comfort of the barley and the gravy. -- posted by Montana Heart Song

Apple & Onion Rice

Mon, 16 Jul 2007 16:14:53 -0400

Apple juice and onion soup mix and water with rice. I made a barley and mushroom dish and liked the flavor. -- posted by Montana Heart Song

How to Prepare Salt Cod

Thu, 26 Jul 2007 23:19:44 -0400

Salt cod is used in many cultures, including Portuguese, Spanish, Scandinavian, and native American Alaskan. Its actually quite easy to prepare, but its unfamiliarity to many people keeps them from using it. Hopefully this recipe, more of a method, actually, will help! :) It is taken adapted from the collective cookbook Cooking Alaskan, and the Marine Fish Cookbook. Prep time includes maximum soaking time. -- posted by Julesong

Randy's Yuckaduck Pitcher

Wed, 01 Aug 2007 18:54:55 -0400

My friend Randy came up with this drink, and I have no idea why he calls it that. Ill have to ask him :) Its as delicious as it is fun to make and drink! This works really well for having along at a campout, where everybody will be sitting around eating, talking, and drinking in a circle. Use whatever fruit you like, but try to include something like watermelon that releases juice easily. -- posted by Uncle Dobo

Alaskan Smoked Porter Potato Chips

Mon, 06 Aug 2007 14:10:32 -0400

What could be better than Alaskan beer and chips? This recipe came from the Alaskan Brewing Company website, submitted by Sean McLaughlin. Great for the king of large-scale chip munching day: Superbowl! Use the RecipeZaar rescale feature to make smaller size servings. Prep time does not include marinating. -- posted by Uncle Dobo

Beer Pizza Crust

Wed, 08 Aug 2007 21:27:09 -0400

This is a fast easy pizza crust. Makes two large crusts, or one large calzone with top and bottom crust.I use the cheapest beer I can find. -- posted by Montana Heart Song

Beans and Rice Soup

Tue, 21 Aug 2007 21:46:37 -0400

This recipe was inspired by my pre-vegetarian days of corned beef soup. I had a sudden craving for my childhood favorite when I had an epiphany. I realized that refried beans would have a similar mushy texture and color of the canned corned beef in soup. Then I thought of beans and rice (I don't know why). Here's the result -- posted by Le Cuisinier Exquis

Banana Black Bean Salad

Sat, 25 Aug 2007 23:38:43 -0400

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene. -- posted by Food Snob in Israel

Susan's Version of Skip & Go Naked

Sat, 29 Sep 2007 12:33:24 -0400

From Susan Branch's "Summer" book...what a great idea! This makes enough for two large drinks or four smaller ones if you just want to get a taste! -- posted by Debber

Sweet and Simple Meatloaf Sauce

Thu, 11 Oct 2007 23:00:46 -0400

This is my favorite topping for meatloaf. It is good for basting before and during cooking and also for serving at the table for those who like more sauce. -- posted by Some1sGrandma

California Chicken Soup

Thu, 25 Oct 2007 00:08:23 -0400

Just a small twist on an old favorite. -- posted by Miss Rainy

Sam the Cooking Guy's Cedar Plank Salmon

Thu, 15 Nov 2007 01:21:11 -0500

My neighbor's jokingly refer to this as Salmon Brulee - yum yum! This is very impressive looking when done, not to mention easy. You can buy untreated cedar planks at a lumber yard. It should be about an inch thick with at least an inch border. Keep a spray water bottle on hand, just in case of a flare-up. Really yummy served with warm croissants. -- posted by Karen in OC

Morning Smoothies for Two

Thu, 15 Nov 2007 19:48:49 -0500

A great way to start the day or you could make it as an afternoon snack for an energy boost. This has it all: potassium from the banana, antioxidants from the blueberries, Vitamin A from the peaches, calcium from the yogurt and milk, and Omega-3s from the flax seed. Plus, you can make this all year long. If you want to make this a meal replacement, I suggest throwing in a granola bar! -- posted by KissKiss

Brandy Meyer Lemon Marmalade

Thu, 06 Dec 2007 18:55:54 -0500

Fabulous lemon marmalade with perfect balance of sweetness and sourness. The inspiration for this came from Gourmet Magazine. It is very important to remove foam and scum while cooking this marmalade to produce clarity to this marmalade. The pits work to jell this marmalade. This makes 3 pint size jars with a little leftover. Everything except the seeds are jarred (do not peel). Seeds are used for jelling only and later removed. This marmalade is for Meyer lemons. I have not tried this recipe with regular lemons. -- posted by Rinshinomori

Spicy Pumpkin Lunch Box

Tue, 11 Dec 2007 16:38:22 -0500

I made up this recipe recently because we've had a bumper crop of tiny pumpkins. They make a perfect meal for one all by themselves -- posted by Spicy Little Sister

White Turkey Chili

Mon, 07 Jan 2008 15:40:32 -0500

Simple to prepare, easier to eat! -- posted by Master Chef Craig

Home Fries

Tue, 29 Jan 2008 20:14:47 -0500

I prepare these home fries in a two step process. I also use Ball's Cajun Seasoning or Lawry's seasoning depending on my mood.I found chilling them over night gives them a nice texture. I cook them in a 10 inch iron skillet. -- posted by farcus

Grape Lemonaches

Mon, 03 Mar 2008 19:31:58 -0500

You can also freeze these in ice trays so they can be used as ice cubes! Great For a hot summer day!! -- posted by kddteam

Lemon Chicken Soup

Mon, 31 Mar 2008 22:54:32 -0400

A light and flavorful lemon check soup with fresh ingredients. Low Fat. I found this recipe on the Internet when I was looking for a Greek lemon soup recipe. I did not want a recipe that asked for egg yolks. I am posting the recipe with my revisions to the original. -- posted by Chef #804551

Simple Red Rice With/Without Meat

Thu, 03 Apr 2008 17:15:39 -0400

I didn't have fresh green or red peppers to make Spanish Rice so I used a can of zucchini in Italian tomato Sauce Wow! With the spices it was great! You can use any leftover cubed cooked meat or serve plain. Great the next day also. This is a good make ahead dish and bake later. You will be surprised with the great flavor! -- posted by Montana Heart Song

Hazelnut Sugar Syrup

Sun, 06 Apr 2008 19:32:39 -0400

I just love a hint of hazelnut in my coffee, and the grocers never carry hazelnut syrup when I need it. I adapted this from a basic recipe at CDKitcheon's web site and loaded it here for safekeeping. Some pharmacists recommended adding 1 to 2 teaspoons of corn syrup to help keep the consistency of the simple syrup smooth for storage, although the addition of spirits prolongs the shelf life indefinitely according to the International Cocktail Database. To use Splenda, use 2 parts granulated Splenda to 1 part water for a concentrated simple syrup. -- posted by KateL

Baja Fried Fish Tacos With Spicy Cabbage Slaw

Tue, 13 May 2008 18:37:53 -0400

I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico! -- posted by Rinshinomori

Summer Baked Fruit

Wed, 28 May 2008 23:29:08 -0400

A very healthy snack or breakfast recipe from The Organic Baby and Toddler Cookbook (great for adults too). Serve with vanilla yogurt and a sprinkling of nuts-YUM! -- posted by Motivated Mama

Breakfast Surprise

Sat, 07 Jun 2008 18:50:44 -0400

A great little breakfast or snack from The Organic Baby and Toddler Cookbook -- posted by Motivated Mama

Mocha Kahlua Java

Fri, 25 Jul 2008 02:40:37 -0400

A basic coffee unwinder. -- posted by KateL

Watermelon Orange Cooler

Fri, 01 Aug 2008 01:39:07 -0400

This is easy! Cut, blend and pour! -- posted by Montana Heart Song

Garlic Breakfast Potatoes

Fri, 19 Sep 2008 21:38:45 -0400

A very easy hearty breakfast. Top with ketchup or salsa if desired. -- posted by YourCakeIWillTake

Zucchini Base Aka Z B for Cakes, Cookies, & Pie

Sat, 27 Sep 2008 16:04:35 -0400

This is a versatile, old time favorite recipe of mine, probably from the 1950s, which utilizes your summer bounty of zucchini in several different ways. The "zucchini base" recipe can be used to make other dishes such as: lunch cake, cookies, and pie (see recipe #327672). This recipe makes 3 quarts of base; the cake uses 1 cup of ZB, the cookies use 1 cup, and the pie uses 2 cups. I believe this recipe originally came from the Pasadena Star News. -- posted by Juliesmom

Zero's Jelly Belly Party Mix

Tue, 30 Sep 2008 16:44:12 -0400

Compliments of the CGTD Culinary Arts' Institute of Oregon of which I am President, Treasurer and Janitor. Use any flavor of Jelly Bellys/jelly beans. -- posted by Cookgirl

Ale-Steamed Mussels With French Bread

Tue, 14 Oct 2008 00:16:35 -0400

Cooking Light. -- posted by dicentra

' Fnky' Flour Tortillas

Fri, 17 Oct 2008 20:54:07 -0400

These are really good and maybe I shouldn't name them "Fnky" (funky) just a play on my 'handle'.:). I had not made tortillas since I was really young and they were perfect then..but you know that saying "Don't use it.. you lose it", well it's true. You know how our 'Abuelitas' cooked.. no recipes.. just a pinch of this and a pinch of that and I thought I was doing it right BUT I forgot that I was using "All Purpose" flour.. which makes it so simple and healthier ..no 'lard' or oil.. so here goes. -- posted by Fnkyclmedina

Mom's Sweet Rice Cereal

Wed, 19 Nov 2008 18:02:46 -0500

Do you like Oatmeal? Hot cereal? This is another great recipe handed down. Doesn't matter how old you are, when you are sick you want your Mom! Recently while being sick and not having much of an appetite, I remembered this hot cereal my mom made us girls while growing up. It's quick, comforting and sweet (But not too sweet ;) ) My mom always made this with Recipe #199171 .... you will love it and so will the kids. -- posted by Vseward (Chef~V)

Split Pea Soup With Ham

Wed, 03 Dec 2008 00:18:51 -0500

This is a hearty, fairly low-fat and low-sodium split pea soup recipe, sure to warm you on a cold day. It is among the most potent comfort foods there are, and it has never failed to please my family. -- posted by E. J. Hilden

Baked Abalone

Tue, 06 Jan 2009 23:36:28 -0500

A savory California coastal dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

New Mexican Black Beans

Wed, 07 Jan 2009 18:15:22 -0500

The chicken stock in these beans adds a wonderful favor without being overpowering and lets the flavor of the beans stand out. Serve them on the side with enchiladas, refry them, use them in dips, or serve with rice. This recipe is a combination from the Sunset Mexican Cookbook and the recipe on the bag of beans. For the stock, I use prepared chicken base instead of canned stock. I would not use bullion because it would be too salty. These put canned beans to shame! -- posted by Goose Hollow Farm

French Fried Zucchini

Sat, 31 Jan 2009 02:00:38 -0500

Frying the vegetable preserves and helps to intensify the wonderful flavor that otherwise might be boiled away. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Bunny Salad

Wed, 04 Feb 2009 23:55:51 -0500

A fun treat for children of all ages! :-) From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Five Brothers Roasted Salsa

Tue, 17 Feb 2009 11:26:19 -0500

This chili is a daily ritual at our house. It is a authentic hispanic salsa that all of my sons (5) make along with myself. We often tweek it alittle but here is the standard version that will get you going. Its hot but has a good finish (won't burn your mouth for long). -- posted by Big Rube

Prune Whip - Gluten Free

Fri, 27 Feb 2009 01:10:07 -0500

Serve this dessert cold with cream, whipped cream or soft custard. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Lemon Sherbet

Fri, 27 Feb 2009 01:17:20 -0500

Meyer lemons make a sublime sherbet, but any lemons will do. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in the preparation time. -- posted by Molly53

Sweet and Salty Chicken Tenders

Wed, 11 Mar 2009 01:40:43 -0400

This is an adaptation of an Alton Brown recipe. I don't recall which episode it was, but I must say that these have become one of our favorites. We will often serve these with the Mac-Daddy Mac and Cheese recipe We have found that you can fine tune the sweetness of the breading by altering the Captain Crunch to Rice Krispies ratio. Have fun with this and Enjoy! -- posted by Lord Bezoar

Top Secret Original Orange Julius

Mon, 30 Mar 2009 18:13:14 -0400

My DH bought me a new cookbook, so of course I have to share this recipe with all of my Zaar friends! I haven't tried this yet, pregnant lady and raw eggs are a no-no, but I'm still posting! I hope it is as good as it claims to be!! From "Top Secret Recipes Book" -- posted by kittycatmom

Hilo Sherbet

Fri, 03 Apr 2009 17:12:39 -0400

Frosty pineapple sherbet inspired by the Hawaiian islands. From the Western Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53

Lemon Ginger Flip

Sun, 05 Apr 2009 22:06:39 -0400

A light, fruity refresher for any time of year, but especially nice during hot times. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you can find Meyer lemons, the taste is sublime, but any lemons will do. -- posted by Molly53

Baked Papaya

Mon, 06 Apr 2009 21:09:34 -0400

Simple and easy! For a variation, sprinkle with salt and lemon juice and dot with butter instead of the cinnamon and sugar. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Kumquat Marmalade

Wed, 15 Apr 2009 01:59:53 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Apple Marmalade

Wed, 15 Apr 2009 02:10:25 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. This is a good recipe to salvage those apples that have gone a little mealy. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Pan De Tomate

Tue, 05 May 2009 01:39:11 -0400

This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible. -- posted by momaphet

Strawberry-Rhubarb Deep-Dish Pie

Sat, 06 Jun 2009 01:55:32 -0400

Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic! -- posted by SpchTeachCooks

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

Country Caramel Apples Around the Campfire

Wed, 17 Jun 2009 13:27:24 -0400

Here's a recipe that is sure to draw some oohs and aahs from your favorite diners! An easy-to-make, simple way to end the day while camping or on the back deck. The hardest part is coring the apples. Try stuffing the core with other melty sweet treats: chocolate caramels, cinnamon Red Hots, Lemon Drops, Gummy Bears. Oooohh...! The original recipe came from the Lutheran Girl Pioneer Camping cookbook. COOKING TIME DOES NOT INCLUDE getting the fire or grill coals going. This is a good recipe to put on as the fire is dying down---or AFTER you've pulled the meat off the grill--while you're eating supper. These will cook all by themselves while you're eating! -- posted by Debber

Sweet Apple Bites

Tue, 07 Jul 2009 16:18:41 -0400

I made this a few years ago and thought it was a fast and great idea! Enjoy! -- posted by Pengukay

Spicy Black Bean Dip

Thu, 09 Jul 2009 11:33:53 -0400

If jalapeños are too hot for your palate, use another type of chili. -- posted by blueyedwineaux

Great Grape Pops

Mon, 13 Jul 2009 12:46:19 -0400

What a cool idea. Pop those grapes in a popsicle mold(or small paper cups), pour in grape juice and freeze. Cook time is freezing time. Yum! Adapted from Pops! Icy Treats for Everyone by Krystina Castella. -- posted by Sharon123

Lemonade for the Master Cleanse

Thu, 30 Jul 2009 02:57:28 -0400

Here's the recipe for that Lemonade/Master Cleanse diet. You drink this and ONLY THIS for 10 days. (that means NO EATING ANYTHING, not even 1 blueberry!!!!!) I know. This diet sucks. But it WORKS! I'm on day 5 and I want to rip someone's head off, but I like what the numbers on the scale say. Hmmm. I -- posted by BBCFan

Sneaky Chef's Make-Ahead Green Puree

Thu, 17 Sep 2009 14:13:37 -0400

You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef! -- posted by Sharon123

Black Cod Sake Kasu

Fri, 02 Oct 2009 16:13:20 -0400

Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by the pound at Japanese specialty stores. This preparation requires 48 hours to achieve its characteristic complex flavor, so plan ahead. To match the flavors of this complex dish, serve an equally complex wine, such as Ponzi Vineyards' Reserve Oregon Pinot Noir. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Ww Fire-And-Ice Melon Soup - 2 Pts

Sun, 08 Nov 2009 10:16:47 -0500

This is out of a really old Weight Watchers Magazine. Cook time includes chilling time. -- posted by TeresaS

Smoked Salmon

Tue, 05 Jan 2010 11:05:52 -0500

This recipe takes time, but is well worth it. Use the freshest salmon you can find. It is best to cut the pieces of salmon all the same size so you get even brining and smoking. Great for canning as well. Note: You may add other flavors to the fish such as garlic powder, pepper, soy sauce etc. if you like. The recipe can easily be doubled. You can use your imagination and try other types of fish as well. Even small whole fish. -- posted by RobinAnn

Mama Kaye's Salmon Breakfast Croquettes

Fri, 08 Jan 2010 15:27:36 -0500

For the one-year anniversary of their big move, the President and First Lady passed along this recipe: an old favorite, from the girls' godmother and family friend "Mama Kaye" Wilson. Enjoy! I haven't tried this, yet so posting here for safekeeping. :) -- posted by Sharon123