Title: Hot Mustard Dip
Categories: Dips
Yield: 1 servings

1 c Light/reduced calorie
Mayonnaise
1/4 c Dijon style mustard
1/4 c Honey

Combine all ingredients. Cover and chill.

—–

Title: Spanakorizo (Spinach And Rice)
Categories: Greek, Vegetarian, Side dish
Yield: 6 servings

Karen Mintzias
2 tb Clarified butter or oil
1 sm Onion; chopped
1/2 c Raw long-grain white rice
1/2 c Tomato sauce
1/4 c Water (or more)
2 lb Fresh spinach;washed,trimmed
1/4 c Chopped parsley
2 Sprigs fresh mint; chopped
Salt freshly ground pepper
Grated nutmeg
4 Hard-cooked eggs; sliced
Lemon wedges for garnish

Heat the butter or oil in an enameled pan, then add the onions and
cook until soft and transparent. Add the rice and saute for a few
minutes, stirring constantly, then add the tomato sauce (or same
amount of canned chopped tomatoes, drained) and water, cover the pan
and simmer until the rice is almost tender (approximately 10
minutes). Uncover and stir in the spinach, parsley, mint; season with
salt and pepper. Partially cover the pan and continue cooking,
stirring with a wooden spoon until the spinach has wilted. Grate a
little nutmeg over the top and continue cooking until all the liquid
has been absorbed and the spanakorizo is tender, not mushy. Remove
from the heat and drape with a dry towel until ready to use. Transfer
to a warm serving dish, and garnish with the sliced eggs and lemon
wedges. Serve warm.

Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced
leeks for the spinach and add with the liquid. Leeks need longer
cooking time.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

MMMMM

HEIRLOOM FRUITCAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Candied cherries
2 lb Candied pineapple
1/2 lb Citron
1/2 lb Candied orange peel
1/2 lb Candied lemon peel
2 lb Pitted dates
2 lb Golden raisins
1 lb Dark raisins
1 lb Currants
11 oz Shelled pecans
Flour
1 lb Butter or margarine
1 lb Brown sugar
12 Eggs
1 tb Vanilla
1 lg Lemon (Juice only)
1 lg Orange (juice only)
2 ts Baking powder
2 ts Baking soda
1 t Ground nutmeg
1 t Ground allspice
1 tb Ground cinnamon
1 1/2 c Grape juice or wine
Light corn syrup
Additional fruits pecans

Cut fruit into small pieces and chop nuts. Mix fruit and nuts with enough
flour to coat well. Cream butter and sugar until light. Add eggs, one at a
time, beating well after each addition. Add vanilla and lemon and orange
juices. Resift 4 cups sifted flour with baking powder, soda, nutmeg,
allspice and cinnamon. Add alternately with grape juice to egg mixture.
Stir in fruit and nut mixture. Grease 2 (9- x 5-inch) loaf pans and 1
(10-inch) tube pan. Line with brown paper and grease paper. Turn batter
into pans, filling 3/4 full. Bake at 200F. Loaf pans will require about 4
1/2 hours. Tube pan about 6 1/2 hours. About 30 minutes before cake is
done, brush light corn syrup over top and decorate with nuts and fruits.
Cool in pans. Pour a little additional wine over top of cooled cake, if
desired, wrap and store in cool place 1 month before using.

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Best Oatmeal Cookies

Recipe By : Quaker Oats
Serving Size : 20 Preparation Time :1:10
Categories : Cookies Desserts
Snacks Edith – Like
Edith – Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c butter — melted
3/4 c brown sugar — firmly packed
1/2 c sugar
1 whole egg
1 tsp vanilla
1 1/2 c flour, all-purpose
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon — ground
1/4 tsp nutmeg — ground
3 c oats
1/2 c raisins
1/2 c chocolate chips

Heat oven to 375F.
Beat together butter and sugars until creamy.
Add egg and vanilla.
Add flour, baking soda, salt and spices, mix well.
Stir in oats, raisins and chocolate chips.
Drop by tablespoons onto ungreased cookie sheet and flatten.
Bake 8-9 minutes for a chewy cookie , 10-11 minutes for a crisp cookie.
Cool for 1 minute on cookie sheet.
Remove to wire rack.
Store tightly covered.

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NOTES : Makes 4 dozen.

Charlie still thinks it too chewy after 11 minutes.

Vegetable Stock

Recipe By : Gourmet – October ’89
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 onions — chopped
3 tablespoons unsalted butter
2 leeks, white pale part, washed well — chopped
2 carrots — chopped
2 ribs celery — chopped
1/4 pound mushrooms w/open caps — chopped
1 cup potato peelings
1/4 cup lentils
6 unpeeled garlic cloves
1/2 teaspoon dried thyme — crumbled
1/2 teaspoon black peppercorns
1 bay leaf
12 long parsley sprigs
1 teaspoon salt

In a stockpot or kettle, cook the onions in the butter over moderate heat,
stirring until they are golden. Add the leeks, the carrots, the celery, the
mushrooms, the potato peelings, and 1/3 cup water. Simmer the mixture,
covered, stirring occasionally, for 5 minutes. Add 12 cups of cold water,
the lentils, the garlic, the peppercorns, the thyme, the bay leaf, the
parsley, and the salt. Bring the mixture to a boil, and simmer it, uncovered
for 2 hours. Strain the stock through a fine sieve into a bowl and let it
cool. Chill the stock and remove the fat. Makes about 9 cups.

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Cherry Chocolate Candy-Topped Cookies

Recipe By : Pillsbury Christmas Baking Cookbook
Serving Size : 60 Preparation Time :1:00
Categories : Bobbie Not Sent Cherries
Chocolate Cookies
Desserts Holidays
Pillsbury Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Moist Supreme White Cake Mix
1/3 cup oil
1/2 teaspoon almond extract
2 eggs
1 cup candied cherries
Milk chocolate candy kisses with almonds — OR
white chocolate-striped candy kisses with — almonds

Heat oven to 375 F. In large bowl, combine cake mix, oil, extract and eggs;
stir with spoon just until thoroughly mosintened. Stir in candied cherries.
Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie
sheets.
Bake at 375 F. for 6-8 minutes or until edges are light golden brown.
Immediately top each cookie with a candy kiss, pressing down firmly. Cool 1
minute; remove from cookie sheets.
Makes 3 dozen cookies.
Per cookie:
120 calories, 5 grams fat, 8 % CFF, 15 mg. cholesterol
Diatary Exchanges: 1 starch or carbohydrate and , 1 fat

Note: For a new flavor try substituting 1 tsp. rum extract for the almond
extract.
Make sure that cookies are cooled and set before packing into containers
for storage as chocolate may melt slightly when placed on cookie.

MC formatting by bobbi744@acd.net ICQ#2099532
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Title: Pickled Spinach
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

2 c Spinach; torn 1/3 c Oil, vegetable; to 1/2 cup
1 c Tomato; chopped 2 sl Bacon; cooked and crumbled
1/4 c Green pepper; chopped Lettuce leaves; opt.
1/4 c Vinegar

Combine first 5 ingredients, tossing gently. Chill at least 15
minutes. Sprinkle bacon over top; serve on lettuce leaves, if desired.

SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by
Nancy Coleman.

MMMMM

Date: Wed, 28 Apr 93 14:53:08 +0700
From: Malcolm Moseley

MARROW WITH BEANS AND CORN
————————–

Serves 3 adults as a main course, keeps well and can be eaten cold for lunch
the next day in pitta or whatever.

INGREDIENTS.
————

1 large onion, chopped 1 or 2 cloves garlic
1tsp dried basil 1tsp dried oregano
4 ozs sweetcorn kernels 15 oz can tomatoes (undrained)
8 ozs any cooked beans (kidney beans look good in this dish)
1lb marrow, not too firm 2 tblsp tomato puree

This is, apparently, a south american dish. I thought it tasted delicious and
looked especially good.

METHOD.
——-

1. In a large saucepan, saute the onions as you wish :-), until softened.
2. Meanwhile, dice the marrow into fairly large cubes (1′ ?).
3. Add tomatoes, puree, garlic and herbs to the onions and simmer for ten
minutes (uncovered to thicken the sauce).
4. Add the marrow and cook until tender, from 10-20 minutes depending on the
size of the marrow cubes.
5. When the marrow is *almost* cooked, add the beans and the sweetcorn and cook
until the marrow is ready and the mixture is piping hot. Eat sprinkled with
loads of freshly milled black pepper.

NOTE. This is really good when the sauce is nice and thick. If you do need to
add water during cooking, keep it to a minimum.

I eat this on it’s own, but it would go well on brown rice.

BEAN AND PISTOU SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chicken broth
2 cn White beans, rinsed and
-drained (19-ounce cans)
2 tb Pesto sauce
2 tb Grated Parmesan cheese
Freshly ground black pepper

Put the broth and beans in a saucepan over moderate
heat and bring to a boil. Reduce heat to low and stir
in the remaining ingredients. Simmer for about 1
minute.

Makes four 1-cup servings.

Nutrition information per serving: Calories: 496
Protein: 29.4 grams Fat: 11.5 grams Colesterol: 3.9 mg
Fiber: 22.1 grams Sodium: 483 mg

[ MODERN MATURITY; April/May 1990 ]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

RASPBERRIES IN HONEYED PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Raspberry puree
2 tb Honey
1/2 pt Red raspberries
1/2 pt Golden raspberries

1. Combine the raspberry puree and honey.
2. Put the red and golden raspberries into a bowl and
add the puree. Stir gently and let marinate at room
temperature for 1 hour. (Refrigerate if preparing
ahead; bring out of refrigerator 30 minutes before
serving.) 3. Serve the raspberries alone, or as a
topping over ice cream or angel food cake.
Note: To make a raspberry puree: Pour a 10-ounce
package of frozen raspberries in light syrup in a food
processor or blender. Strain and use the puree.

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