SPICY RED BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 t Cayenne pepper
1 t Freshly ground black pepper
2 Bay leaves, crumbled
1 t Ground cumin
1 lb Dry red kidney beans
3 qt Water
1 1/4 lb Lean smoked ham hock
1 tb Salt
1 1/2 c Chopped celery, cut into
-1/2-inch pieces
2 Cloves garlic, minced
1/2 ts Tabasco sauce (or to taste)
3 tb Minced fresh parsley

Place cayenne pepper, black pepper, bay leaves and
cumin in center of 6-inch square of cheesecloth. Pull
edges together, making a ball of the spices. Twist
and tie with heavy thread.

Rinse beans and put them in large kettle with spice
ball, water, ham hock, salt, celery, onion and garlic.
Heat to boiling, reduce heat and simmer covered for
3-4 hours or until beans are tender, stirring
occasionally. Just before serving, remove spice ball.
Stir in Tabasco and parsley.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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Dundee Cake (Scottish)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
6 oz Caster Sugar
6 oz Butter or Margarine
4 Eggs
4 oz Currants
4 oz Raisins
4 oz Suiltanas
2 oz Candied Peel
1 oz Ground Almonds
1 t Mixed Spices
1 t Baking Powder
1/2 ts Salt
1 oz Split Blanched Almonds

: Set oven to 325F/Gas 3. Grease an 8 inch round
cake tin and line with greaseproof paper. Cream the
fat and sugar in a bowl. Sift the flour, salt and
spices together. Add the baking powder to the last of
the flour. Stir in the ground almonds. Add the fruit
peel. Gentley Mix. Put into the tin. Arrange the split
almonds evenly on the top of the cake. Bake for about
2 hours. After the first hour, if the top is browning
too quickly cover with greasproof paper. Allow the
cake to cool slightly in the tin before turning on to
a wire rack. The cake will keep for several weeks if
wrapped in kitchen foil. :
:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

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CARROT SOUFFLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Rcrockett
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup crushed corn flakes — or walnuts
3 tablespoons brown sugar
2 teaspoons butter — room temperature
FOR THE SOUFFLE:
1 pound carrots, cooked — until tender
3 eggs
1/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/2 cup (1 stick) butter — melted
Dash of nutmeg
Pinch of salt — (optional)

Preheat oven to 350 degrees.

For the topping: Combine the crushed corn flakes or
walnuts, brown sugar and butter. Set aside.

Puree the cooked carrots and the eggs in a blender (do not
use a food processor). Add the sugar, flour, vanilla,
butter, nutmeg and salt and blend. Pour into a 1 1/2-quart
pan or souffle dish and bake for 40 minutes. Spread the
topping over the souffle and bake 5 to 10 minutes longer,
until the topping is lightly browned.

Per serving: 383 calories, 6 gm protein, 46 gm
carbohydrates, 20 gm fat, 152 mg cholesterol, 11 gm
saturated fat, 177 mg sodium

The Washington Post

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NOTES :

Philadelphia Councilwoman Joan Specter obtained this recipe
from the fabled Chasen’s (which closed earlier this year)
in Hollywood, where she first tasted it. She makes it every
year for Thanksgiving dinner with her husband Sen. Arlen
Specter.

PHO (BEEF NOODLE SOUP)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Stewing beef
2 Veal bones
3 Onions
2 Garlic cloves
3 qt Water
1 tb Salt
1/4 ts White pepper
1 t Anchovy paste
1 t Vinegar
1 c Flour
1 Egg
1/4 c Water

Cook the meat, bones, onions, garlic, water, salt and
pepper together over medium heat for 2 hours. Strain.
Stir in the anchovy paste and vinegar.

Mix the flour, egg and water together. Knead until
very smooth. Force the mixture through the holes of a
colander into the boiling soup. Cook ten minutes or
until noodles are tener. Cut the meat in small pieces
and serve in the soup. Serves 8-10

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Title: Curried Vegies
Categories: Low, Fat
Yield: 1 servings

2 Onions, chopped in food
Processor
Several cloves garlic,
Crushed
2 3 teaspoons semi-hot curry
Powder (a good blend)
Chopped vegies (celery,
Carrots, green pepper,
Canned tomatoes,
Mushrooms, eggplant,
Whatevers available)
1/2 To 1 cup apple juice
Water

In non-stick pot, place onions and garlic, stir til lightly browned, add a
little water and deglaze, add spices. Cook about five minutes until
onions are soft, adding a little more water as needed to prevent burning.
Add vegies, apple juice, cook til vegies are done. I never made this with
generic curry powder, I don’t think it would be as good.

From: maoh@phyast.nhn.uoknor.edu (Maureen O’Halloran)
converted to MM by Donna Webster Donna@webster.demon.co.uk

—–

Title: MAYONNAISE SPICE CAKE
Categories: Cakes, Desserts
Yield: 1 servings

1 c Raisins
1 c Nuts, Chopped (Optional)
1 ts Soda
1 c (Scant) Hot Water
1 c Mayonnaise
1 c Sugar
1 ts Vanilla Extract
1 ts Cloves
1 ts Cinnamon
2 c Unbleached Flour

Combine the raisins, nuts, soda and hot water and
allow to soak for 10 minutes. blend together the
mayonnaise, sugar, vanilla extract, cloves and
cinnamon. Fold this mixture alternately with the
raisin mixture into the flour. Pour the batter into a
greased and floured 9-inch square baking pan and bake
in a preheated 350 degree F. oven for 35 to 40 minutes
or until the cake tests done. Yield: One 9-inch square
cake. From The Farmers Almanac 1976

—–

Title: PEANUT BUTTER BROILED FROSTING
Categories: Icings, Janet
Yield: 12 Servings

2 tb Milk
1/3 c Chopped nuts
3 tb Margarine
1/2 c Brown sugar
1/3 c Peanut butter

Cream margarine, sugar and peanut butter. Add milk and stir well.
Then add nuts and scread over warm cake. Place under broiler about 4
inches from source of heat. Broil a few seconds or until topping
starts to bubble.

Watch carefully to avoid scorching.

MMMMM

Title: Light and Luscious Orange Bars
Categories: Diabetic, Desserts
Yield: 12 servings

1 ts Unflavored gelatin 1/2 c Nonfat dry milk powder
1/4 c Orange Juice concentrate 1/2 c Cold Z?b
2 tb Sugar 1 tb Lemonjuice
1/2 ts Vanilla 24 Graham crackers

Chill a small mixing bowl and beaters. In the top section of a double
boiler, soften gelatin in the melted concentrated Orange Juice. Place
over hot water,and stir until the gelatin is completely disolved.
Remove from heat and stir in the sugar and vanilla. Using cold
beaters, beat dry milk and water until soft peaks form. Add the lemon
juice and beat until stiff. Fold in orange juice mixture. Spread on
12 Graham crackers. Top with the remaining crackers. Wrap
individually; freeze until firm about 2 hours.

From the ADA FAmily Cookbook vol.II.

Exchanges per sandwich: 1/2 non fat milk, 1 fruit cal 89, cho 17, pro
3, fat 1, Na 121, K 181, 1/2 teaspoon sugar (8 cal) per serving

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

MMMMM

EGGNOG SNICKERDOODLES

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Desserts Cookies
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Terri Sawchuk PKHJ43B
-MAIN INGREDIENTS:
2 3/4 c All-purpose flour
2 t Cream of tartar
1 1/2 c Sugar
1 t Baking soda
1 c Butter-softened
1/4 t Salt
2 Eggs
1/2 t Brandy extract
1/2 t Rum extract
-SUGAR MIXTURE
1/4 c Sugar or colored sugar
1 t Nutmeg

Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients.
beat at low speed, scrapingsides of bowl often, until well mixed (2
to 4 min.). In small bowl combine sugar mixture; stir to blend. Shape
rounded teaspoonful of dough into 1"balls; roll in sugar mixture.
place 2″ apart onto ungreased cookie sheets. Bake near center of 400
oven for 8 to 10 min. or until edges are lightly browned. Reformatted
by: CYGNUS, HCPM52C

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Champagne Fruit Bowl

Recipe By : Better Homes and Gardens – June 1997
Serving Size : 12 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 apples and/or pears, cored — cut up
1/4 c orange juice
2 tbsp lemon juice
4 c assorted summer fruits such as:
strawberries — halved
melon balls
nectarines — sliced
peaches
plums
seedless grapes
3 tbsp sugar
2 tsp finely shredded orange peel
1 187 ml bottle champagne — chilled
1/3 c sliced almonds — toasted

In a large bowl combine cut-up apples and/or pears withthe orange juice
and lemon juice; toss gently to prevent fruit from discoloring. Add
remaining fruit, the sugar and shredded orange peel; toss again. Cover
and refrigerate fruit mixture for up to 2 hours.

Just before serving, stir in chilled champagne; sprinkle with toasted
almonds, if desired.

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