Recipes Included On This Page White Sauce Mix Wild Berry Freezer Jam Winter Squash Chowder Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Sauce Mix Recipe By :Make-A-Mix Cookery by Eliason, Harward & Westover Serving Size : 4 Preparation Time :0:10 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups instant nonfat dry milk OR 1 1/2 cups regular nonfat dry milk 1 cup all-purpose flour 2 teaspoons salt 1 cup butter or margarine In a large bowl, combine dry milk, flour and salt. Mix well. Using a pastry blender, cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large, airtight container. Label. Store in refrigerator. Use within 2 months. Makes 1 quart. Source : Make-A-Mix Cookery by Karine Eliason, Nevada Harward & Madeline Westover Copyright: © 1978 Fisher Publishing, Inc. Contributed to the FareShare Gazette by Dee; 19 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 520 Calories; 46g Fat (79.1% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 1535mg Sodium. Exchanges: 1 1/2 Grain(Starch); 9 Fat. * Exported from MasterCook * Wild Berry Freezer Jam Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Saskatoon berries 1 cup Raspberries 1 cup Strawberries 1 cup Blackberries 1 cup Blueberries 4 cups Sugar 3 ounces Liquid fruit pectin 1 tablespoon Lemon juice In a large bowl, crush all of the berries. Stir in sugar; let stand for 10 minutes. Combine pectin and lemon juice; add to fruit, stirring constantly until sugar is dissolved, about 3 minutes. Pour into jars or freezer containers, leaving 1/2 inch head space. Cover tightly. Let stand at room temperature until set, up to 24 hours. Freeze or store in the refrigerator up to 3 weeks. Yield : 6 half-pints. Editor's Note: If Saskatoon berries are not available in your area, add an extra cup of one of the other berries. Posted to MC-Recipe Digest V1 #1011 by NGavlak on Jan 14, 1998 Converted by MC_Buster. Source : "Taste of Home, June/July, 1997" Contributed to the FareShare Gazette by Bobbie; 14 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 560 Calories; trace Fat (0.6% calories from fat); 1g Protein; 144g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit; 9 Other Carbohydrates. * Exported from MasterCook * Winter Squash Chowder Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 1/2 cups diced onions 7 cups cubed squash -- (7 to 8) 1 large ham hocks -- (3/4 lb.) 4 cups water -- or chicken broth 2 bay leaves 1/2 cup water 1 cup diced carrots 1 cup diced celery 1 cup lima beans 1 cup grated sharp cheddar cheese 1/2 cup heavy cream salt and pepper -- to taste In a soup kettle heat the oil and cook onions until soft. Add squash, ham hocks, 4 cups water or broth and bay leaves. Simmer until squash is tender, about 20-25 minutes. Remove bay leaves and ham hocks and cool soup slightly. Process in food processor or blender until smooth. In a separate pot, simmer the carrots, celery and beans in the remaining 1/2 cup water until tender. Add these vegetables, the cheese and cream to the squash and heat gently Remove the meat form the ham hock and add it to the soup. Season to taste and serve. Source : "Lansing State Journal, Dec 9, 1985" S(MC formatting by): "bobbi744@attbi.com" Yield : "6 to 8 servings" Contributed to the FareShare Gazette by Bobbie; 16 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 12g Fat (48.3% calories from fat); 8g Protein; 19g Carbohydrate; 6g Dietary Fiber; 34mg Cholesterol; 41mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.

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