Cinnabon Rolls

Recipe By : Bette Leland (CGVH43B)
Serving Size : 20 Preparation Time :0:00
Categories : Favorites

Amount Measure Ingredient — Preparation Method
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ROLLS
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
1 3 1/2 ounce vanilla pudding mix
mix
1/2 cup margarine — melted
2 eggs
1 teaspoon salt
6 cups flour
CREAM CHEESE FROSTING
8 ounces cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner’s sugar
1 tablespoon milk

In a small bowl combine water, yeast and sugar. Stir until dissolved.
Set aside. In large bowl, take pudding mix and prepare according to
package directions. Add margarine, eggs and salt. Mix well. Then add
yeast mixture. Blend. Gradually add flour; knead until smooth. Place in
a large greased bowl. Cover and let rise until doubled. Punch down
dough and let rise again. Then roll out on floured board to 34 x
21-inch size. Take 1 cup soft butter and spread over surface. In small
bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over
top. Roll up very tightly. With knife, put a notch ever 2-inches. Cut
with thread or knife. Place on lightly greased cookie sheet 2-inches
apart. Take hand an lightly press down on each roll. Cover and let rise
until double again. Bake at 350 degrees for 15-20 minutes. Take out
when they start to turn golden. DON’T OVER BAKE. Frost warm rolls with
Cream Cheese Frosting CREAM CHEESE FROSTING Combine all ingredients
and mix until smooth. Makes about 20 very large rolls.

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Spaghetti Torte

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces spaghetti
1/2 cup Parmesan cheese — grated
1/2 cup ricotta cheese (light, nonfat, or regular)
1 tablespoon Italian seasoning
4 egg whites or 1/2 cup Egg Beaters or — egg substitute
1/4 cup fresh basil, chopped or 2 tsp. dried
2 medium tomatoes — coarsely chopped
4 slices provolone cheese (1 oz. each) — cut into fourths
spaghetti sauce, if desired

Heat oven to 350. Spray a 9×3″ springform pan with nonstick cooking spray
. Cook spaghetti according to package directions, rinse with cold water, and d
rain.
While spaghetti is cooking, combine Parmesan cheese, ricotta cheese, Itali
an seasoning, and egg whites (or substitute). Toss with cooked spaghetti until
spaghetti is well-coated.
Press half the spaghetti mixture in bottom of pan. Sprinkle with half the
basil. Top layer with half the tomatoes and half the provolone cheese slices.
Press remaining spaghetti mixture on top, sprinkle with remaining basil, and
top with remaining tomatoes and then provolone cheese.
Bake 30 minutes. Let stand about 15 minutes, remove side of pan, place on
serving platter. Cut into wedges to serve. Serve with spaghetti sauce, if de
sired.

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SCOTCH BROTH

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef bones, meaty
2 qt -water
6 Peppercorns
1 1/2 ts Salt
1 c Carrots, chopped
1 c Celery, chopped
1 c Turnips, chopped
1/2 c Onion, chopped
1/4 c Pearl barley, med.

In a large kettle, combine soup bones, water, salt
and peppercorns. Cover an simmer for 2« hours or until
the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim
off fat. Remove meat from bones; dice and return to
broth along with the remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer for
about 1 hour or until the vegetables are barley are
tender. 6-8 servings (2 quarts).

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Golden Zucchini, Etc. Balti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Balti Indian
Vegetarian Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Yellow zucchini/courgette
1 Onion
1 Yellow or Orange Pepper
2 Small Red or Yellow Tomatoes
1 Clove Garlic
1/4 t Turmeric
1/4 t Chopped chilies (dried)
1 Small Cayenne chili
1 c Balti Sauce
1/2 c White wine, or
1/2 c Vegetable stock
Vegetable oil for frying

Scrub all vegetables and dry. Heat oil in karahi. Saute onions until
transparent: add turmeric, garlic and chopped dried chilies, and saute
for another minute (be careful not to let the garlic scorch), then remove
onions and garlic and set aside. Reheat oil slightly. Slice half the
zucchini/courgette into rounds: chop the rest into “matchsticks”. Slice
and roughly chop the tomatoes: seed and chop the peppers and chili.
Quickly stirfry all these vegetables for about two minutes or until
partially cooked: add the onions and garlic again, then the balti sauce.
Cook for about 5-10 more minutes until you like the consistency. If you
like, add white wine or vegetable stock and cook a little longer until
sauce reduces thick again. Serve in karahi with naan bread, or (if you’re
feeling pedestrian) on a plate, with rice.

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TORTILLA DUMPLING SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Casera Sauce — *
4 c Chicken Broth
1/2 c Instant Corn Tortilla Mix
1/2 ts Baking Powder
1/2 ts Red Chiles — Ground
1/4 ts Salt
2 tb Onion — Chopped
1 tb Parsley — Snipped
1 ea Egg — Large
2 tb Milk

* See Shrimp soup or Sowest2 for Casera Sauce Recipe.
~——————————————————
~—————– Heat Casera Sauce and broth to
boiling in a 3-quart saucepan. Mix remining
ingredents except milk; stir in milk. Shape dough by
teaspoonfuls into small balls; add to broth mixture.
Cover and cook over medium heat 15 minutes. Sprinkle
with chopped green onion, if desired.

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LAMB, LENTIL, AND ROSEMARY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Lamb

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 tb Butter
3 cl Garlic, minced
2 Onions, chopped
2 Carrots, cut into small
Cubes
1 t Salt
1 t Pepper
6 c Lamb stock
2 c Chopped very ripe tomatoes
Or canned tomatoes
1 Bay leaf
1 Bone from a roast leg of
Lamb
1 c Cubed cooked lamb
Tabasco or other liquid hot
Pepper sauce

1. In a large soup pot, heat the olive oil and
butter over moderately low heat. Add the garlic,
onions, carrots, half the rosemary, the thyme, and
salt and pepper to taste. Simmer, Add the lamb stock,
tomatoes, lentils, bay leaf, and the lamb bone from
the roast if you still have it and bring the soup to a
boil. Reduce the heat and simmer, partially covered,
for about 40 to 50 minutes, or until the lentils are
tender. Taste for seasoning.

2. To serve, place a small handful of cooked lamb
in the bottom of each soup bowl and ladle the hot soup
over it. Garnish with the remaining fresh rosemary.
Serve with a bottle of Tabasco on the side.

Serves 4 to 6.

From: LEFTOVERS by Kathy Gunst, Harper Perennial, New
York.
Shared by: Karin Brewer, Cooking Echo, 2/93

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Title: CHICKEN GIBLET VEGETABLE SOUP
Categories: Diabetic, Poultry, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

Uncooked giblets; of 1 or 2
-chickens
6 3/4 c Cold water;
1 1/2 ts Salt or to taste
3/16 ts Fresh ground pepper;
3/4 c Carrot; finely diced
3/4 c Onion; chopped
3/4 c Celery; finely chopped even
-the leaves.
9 oz (1 cn) tomato juice
1 1/2 tb Parsley flakes; OR
3 tb Fresh parsley; minced
3/8 ts Paprika
3 tb Quick-cooking oatmeal;

Wash giblets and discard all fat pieces. Place in a
large cooking pot with water, and if you must, salt.
Bring to a boil and simmer about 25 minutes. Add all
other ingredients except the oatmeal; simmer soup
gently about 30 minutes more. Remove giblets and chop
into small pieces. Return giblets to soup; add
oatmeal, stir, and simmer 5 minutes. This was 4
servings, but was change to 6 serving.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2
LEAN MEAT EXCHANGE Low-sodium diets: Omit salt.
Substitute unsalted tomato juice. CHO: 7g; PRO: 5g;
FAT: 1g; CAL: 56

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her

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Title: Coating for your Thanksgiving Turkey
Categories: Chicken, Condiment, Poultry, Holiday
Yield: 1 servings

1/3 c Paprika
Salt
Garlic powder
Onion; dried
Pepper
Water; to make paste

This will do about a 13-15lb turkey. Other seasonings are to taste. I
never did measure. This is a coating you can put on all poultry before
roasting. Basically you make a paste of the above ingredients. It
should be the consistencey of finger paint–thick and not runny. If
you have kids, put them in old clothes and let them help. I smear it
in and out of the cavity. Notice that this does not have any Gravy
Master or oil…both unneeeded in my opinion. The skin cooks nice and
crisp. Remember to baste during cooking. BTW, use this in the Nuke
too.
Sometimes we do a turkey or chicken in there when we have lot’s of
other baking/roasting to do. When Howard was in training to be a
Chef, he brought home a bunch of fellow students for dinner. Not one
of them even came close to guessing that the turkey had been made in
the nuke. I hope all of you have a wonderful Thanksgiving holiday.

MMMMM

Title: TEMPURA
Categories: Appetizers
Yield: 5 servings

1 lb Shrimp;prepared w/tails
1 c Asparagus; 1″ pieces
1 c Carrots; 1/4″ slices
1 c Celery; 1/4″ slices
1 c Cauliflower; flowerettes
1 c Zucchini; 1/2×2″ sticks
1 c Green beans; 2″ pieces
1 c Green Onions; 2″ pieces
1 Bell pepper; cut into rings
1 Onion; medium, cut into ring
1 Parsley; bunch
1 c Snow Peas
1 Sweet potato; 1/8″ slices
Vegetable oil
1 TEMPURA BATTER RECIPE
1 TEMPURA SAUCE RECIPE

Make several crosswise slits on the underside of
shrimp to prevent curling. Parboil green beans. Pat
shrimp and vegetables dry; arrange on platter; cover
and refridgerate until serving time. Prepare batter
and sauce recipes. Do not make batter recipe too far
ahead of time.
Heat oil in a wok to 360 degrees. Dep shrimp and
vegetables into batter with tongs; allow excess batter
to drip into bowl. Fry a few pieces at a time until
golden brown, turning once (cooking time approximately
2-3 minutes). This is best prepared close to or at
the table. It is great fun to have a “tempura party”
with guests cooking their own. Serve with sauce and
rice. (you may need more batter mix depending on the
amounts of seafood and vegetables you prepare). Does
not keep well once cooked.
04/02 06:18 am Dorie (Waialua,
Hawaii)…………..

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Marmalade Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 Eggs, beaten
3 oz Caster sugar
4 oz Margarine
1 dr Vanilla essence
2 tb Orange marmalade
1 t Finely grated rind a Orange
2 tb Milk
pn Salt

Set oven to 350F or Mark 4. Grease a 6 inch round cake
tin. Sift the flour and salt into a bowl. Rub in the
margarine until the mixture resembles fine
breadcrumbs. Stir in the sugar and half the orange
rind and then add the eggs, marmalade, milk and
vanilla essence. Mix well together to the consistency
of a thick batter. Transfer to the tin and bake in the
centre of the oven for approximately 1 hour 20 minutes
until golden in colour or until a skewer inserted into
the cake comes out clean.Sprinkle the remaining orange
rind over the top. Leave in the tin for a few minutes
before turning out on to a wire rack to cool.

From the booklet Scottish Teatime Recipes

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