2 Tb flour
1 cup sour cream
Pinch of salt
1 tsp confectionerUs sugar
1 pound fresh sour cherries, pitted (or hulled strawberries)
3/4 cup granulated sugar

Stir flour with sour cream, salt confectionerUs sugar till smooth.

Meantime cook sour cherries in 1 1/2 quarts water with granulated sugar till
done.

Take 2 ladlefuls of liquid from the cherry pot and add to the flour mixture;
stir for a few mins.

Pour the mixture back into the soup and simmer for 5 mins. Cover the soup
and let it cool that way; this way it wonUt develop a skin. Adjust salt.

Makes: 6-8 servings

Macaroni Supper Casserole

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Elbow macaroni (8oz)
Salt
3 Quarts Water — boiling
2 Tablespoons Corn oil
3 Cups Onion — pearl whole
1 Garlic clove,large — crushed
1 Can Tomatoes — undrained (16oz)
2 Teaspoons Sugar
1 Can Tomato paste (6oz)
2 Eggs
1 Can Cottage cheese (16oz)
2 Packages Spinach — chopped (10oz)
3 Cups Cheddar cheese — grated (3/4#)
1 Teaspoon Sage — ground

1. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so
water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until
tender; drain in colander.~ 3. Heat oil in large saucepan.~ 4. Add onions
and garlic; saute over medium heat, stirring constantly, until onions are
almost tender, about 3 minutes.~ 5. Stir in undrained tomatoes; break up
tomatoes with spoon.~ 6. Stir in sugar, tomato paste and 1/2 teaspoon
salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach,
1/2 cup Cheddar cheese, sage and 1/2 teaspoon salt. Mix well.~ 8. In an
ungreased 13×9-inch baking dish, arrange in layers; a third of the tomato
sauce, half the macaroni, a third of the Cheddar cheese and half the
spinach mixture.~ 9. Repeat layering; spread the remaining sauce on the
spinach layer and spinkle the remaining cheese around the edges of the
casserole.~ 10. Cover with foil and bake in preheated 400’F. oven 25
minutes.~ 11. Uncover and bake 5 minutes longer, or until mixture is hot
and bubbly and cheese is melted.~

– – – – – – – – – – – – – – – – – –

CHICK PEA AND SPINACH SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
4 Cloves of garlic, minced
1 c Skim milk
16 oz Can chick peas, drained and
-rinsed
4 c To 5 c fresh spinach,
-rinsed, dried, and shredded
1/8 ts Cardamom
1/8 ts Nutmeg
1 t Curry powder
Salt and pepper to taste

Saute the onion and garlic over low heat, covered,
until the onion is translucent.

Add the milk and raise heat to medium, and cook until
a boil is just reached, stirring constantly. Add the
chick peas, spinach, and spices, and continue to cook
and stir. When spinach is completely wilted, remove a
cup and a half of the soup to a blender and puree.
Return the puree to the soup, stir well, and serve
hot. Makes 4 servings.

And the calorie total on this one was 174, and only
1.6 g fat. (The sherbet, by the way, was 130 calories
and 2 g fat, so we were very pleased with ourselves.)

– – – – – – – – – – – – – – – – – –

RAW GLUTEN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 c Whole wheat bread flour
3 c — water

Pour the water into a large bowl. Add about 3 cups of
the flour and mix well. Beatthe dough for about 100
strokes, or until it becomes elastic. Gradually add
enough of the remaining flour to make a kneadable
dough.

Turn the dough out onto agenerously floured surface
and knead in enough flour to make a firm and nonsticky
dough. Knead the dough vigorously for 20 minutes. If
kneading becomes too difficult for you, try pounding
the dough with a rolling pin or with your fists.

Continue kneading and/or pounding the dough until it
becomes very smooth and elastic. To make sure that the
dough is kneaded enough, break off a small piece and
wash it. If it is sufficiently kneaded, the starch
will wash away, leaving the elastic gluten.

The next step is washing or rinsing the dough. Fill a
large bowl with room-temperature water (use the same
bowl you used to mix the dough). Place the bowl in the
sink and place the dough in the bowl. Work the dough
by rubbing it and sqsueezing it between your hands
with a motion similar to that of washing clothes.
Don’t worry if the dough falls apart, because it will
come back together as it is washed.

When the water becomes very cloudy, pour (with the
dough) through a colander. If you want to save the
starch water, place an empty bowl under the colander
to catch it. Repeat this squeezing and rinsing process
until the rinse water is practically clear and the
dough resembles a large, elastic wad of chewing gum.
You now have raw gluten.

Use the raw gluten to make seitan.

Makes 1 1/2 to 2 cups

from the files of DEEANNE

– – – – – – – – – – – – – – – – – –

Zuppa Inglese

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ladyfingers split
3 tablespoons raspberry jam
4 tablespoons dry sherry or rum
2 eggs yolks
3 tablespoons sugar
1 tablespoon cornstarch
salt
1 strip of lemon zest
1 1/2 cups milk
14 strawberries 8 sliced and 6 — left whole
2 cups heavy or whipping — cream or milk
vanilla extr
small piece of frozen bitterweet — chocolate to decorat

Zuppa inglese is one of italy’s most popular deserts.
It is best mak a day ahead.

Select a wide glass bowl. Spread the insides of the ladyfingers with jam and
arrange then in the bowl.
Sprinkle with the sherry or rum and set aside.
In a small pan off the heat, beat the yolks with 2 tablespoons of sugar.Mix in
the cornstarch. Stir in the salt, lemon zest and milk.
Place over very low heat and stir constantly until the custard is thick enough
to coat the spoon, about 7 minutes.
Pour the custard over the lady fingers and arrange a layer of sliced
strawberries on top.
Whip the cream, adding the remaining sugar and a dash of vanilla, then spread
in over the fruit.
Pare chocolate shavings onto the cream. Decorate with the whole strawberries
and chill before serving.

Formate by Lara
From My family favorite

Title: JAMAICAN JERK CHICKEN
Categories: Chicken
Yield: 4 servings

1 tb Ground allspice
1 tb Dried 4hyme
1 1/2 ts Cayenne pepper
1 1/2 ts Freshly ground black pepper
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
1 x Juice of 1 lime
1 ea Scotch bonnet pepper,
1 x Seeded and finely chopped
1 c Chopped white onion
3 ea Green onions, finely chopped
4 ea Chicken breasts (6 to 8 oz e
1 x Trimmed of fat

In a large bowl, combine the allspice, thyme, cayenne pep- per,
black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar,
orange juice, and lime juice. Add the Scotch bonnet pepper,. onion,
and green onions and mix well. Add the chicken breasts, cover and
marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on
each side or until fully cooked. While grilling, baste with the
marinade.
Heat the leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Per-
sonally, I would NEVER heat the leftover marinade and serve on the
side for dipping, especially something that you had marinated POULTRY
in. A MUCH better idea would be to reserve some of the marinade
(BEFORE you put the chicken in it) and save it for serving.
This recipe is also from Sugar Reef Caribbean Cooking by Devra
Dedeaux. “This recipe is not as hot as you would find in Jamaica. For
that authentic flavor, double the quantity of dry spices.”

MMMMM

FRESH FRUIT AMBROSIA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Orange Juice
1/2 c Club Soda
1 md Banana, peeled
3 c Fresh fruit pieces (such as
— Cantaloupe, grapes,
— Pineapple, apple, pear,
— Nectarine, plum, honeydew
— Melon, blueberries,
— Strawberries)
1/2 ts Ground Nutmeg
1/4 ts Ground Cardamom
1 tb Sweetened Coconut (flaked
Or shredded), toasted

Combine the orange juice, club soda, and banana in a blender and puree
until smooth. Pour over the fresh fruit mixture. Sprinkle with the
nutmeg and cardamom. Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.

Betty Wedman, “Holiday Cookbook, American Diabetes Association”
Posted by Frank Skelly

– – – – – – – – – – – – – – – – – –

Cold Strawberry Soup

Recipe By : Melissa Scott-My Sister
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups unsweetened pineapple juice
1/3 cup powdered sugar — sifted
2 cups fresh strawberries — washed and hulled
1/2 cup burgundy or other dry red wine
1/2 cup sour cream
whipped cream

Combine pineapple juice, powdered sugar and strawberries in container
of electric blender. Blend until smooth. Add burgundy and sour cream,
process an additional 2 minutes. Cover and chill several hours.
Garnish with whipped cream, sliced strawberris and mint leaves.

– – – – – – – – – – – – – – – – – –

Serving Ideas : This is good as a thin sauce over other good things.

NOTES : This is very, very good. It is wonderful in the Summer. We
use it for a dessert.

MUFFINS (USING BISCUIT MIX)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Biscuit mix (see recipe)
2 tb Sugar
1/3 c Water
1 lg Egg

8 Muffins
135 Calories per Muffin

1. Preheat oven to 400øF (hot).

2. Lightly crease muffin tins.

3. Stir mix and sugar together.

4. Mix water and egg thoroughly; add to mix and sugar.
Stir until dry ingredients are barely moistened.
Batter will be lumpy.

5. Fill muffin tins two-thirds full.

6. Bake until lightly browned–about 20 minutes.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

– – – – – – – – – – – – – – – – – –

Title: Trifle
Categories: Desserts
Yield: 12 servings

8 c Sponge cake cubes (1“)
1 c Sherry
1/2 c Raspberry, apricot or
-raspberry jam
2 Eggs
1 Egg yolk
1 3/4 c Milk
1/4 c Granulated sugar
1 Egg white
1 tb Powdered sugar
1 c Whipping cream
1/4 t Vanilla
1/4 c Slivered almonds for garnish

(From ”Better Homes and Gardens Cookbook," Meredith.)

Place half cake cubes in bottom of 2-quart clear glass bowl. Moisten
with some of the sherry. Cover with jam. Top with remaining cake
cubes. Add enough additional sherry to moisten cake well. In saucepan
beat eggs and egg yolk. Stir in milk and granulated sugar. Cook and
stir until custard coats a metal spoon. Remove from heat. Cool at
once in ice water; stir occasionally. Spoon cooled custard over cake.
Beat egg white to soft peaks. Gradually add powdered sugar, beating
until stiff peaks form. Whip cream with vanilla. Fold in egg white.
Pile mixture atop custard. Refrigerate 6 hours or overnight. Garnish
with slivered almonds.

MMMMM