Title: KOTA KAPAMA (CHICKEN BRAISED WITH CINNAMON CLOVES )
Categories: Foreign, Poultry
Yield: 5 servings

1 Frying or roasting chicken*
1 Lemon (juice only)
4 tb Sweet butter oil, mixed
1/2 c Dry white wine (optional)
1 1/2 lb Peeled, chopped tomatoes
1 tb Tomato paste; mixed w/ water
1/4 c -Water to mix w tomato paste
1 Large stick cinnamon
3 Whole cloves
Salt freshly ground pepper
Fresh parsley or watercress

*Note: Chicken should be about 2-1/2 lbs., and be cut into serving
pieces.

Arrange the chicken parts in a glass or earthenware bowl and rub all
over with lemon juice. Allow to stand while heating the butter and
oil in a heavy braising pot. Slip the chicken into the fat and cook
over medium heat, turning with tongs to avoid pricking the flesh;
saute until light chestnut in color. Heat the wine in a small pan,
pour over the chicken, shake the pan, and continue cooking over low
heat. Stir in the tomatoes and tomato paste, slip the cinnamon and
cloves in among the pieces, and cover. Simmer over the lowest
possible heat for 1-1/2 hours, or until the chicken is tender and the
sauce thick. Or, transfer to a medium slow oven (325 F) to complete
the cooking. Season with salt and pepper. Serve warm over cooked
grain or mashed potatoes with green raw or cooked vegetables and
chilled wine. Garnish with parsley or watercress.

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

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HOLDERSCHMARREN (ELDERBERRY SCRAMBLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Elderberries, stems removed
-(a generous lb)
250 g Peeled, [cored] pears,
-sliced (a generous 1/2 lb)
250 g Very ripe, pitted damson
-plums (a generous 1/2 lb)
150 g Rye bread, or white [French]
-bread, crust removed,
Thinly sliced (a generous 5
-oz)
1/2 l Milk (2 cups plus 2 Tbsp)
50 g Butter (3 1/2 Tbsp)
1 pn Salt
Sugar and cinnamon to taste
2 tb To 3 tb flour
Juice of 1/4 lemon

From the Ries area.

Melt the butter and briefly saute the fruit. Make a thin paste of the
flour and milk and add the mixture to the fruit. Add the remainder of the
milk. Add the sliced bread, and cook until the plums are soft. Season
with salt, sugar, cinnamon, and lemon juice.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92

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Title: Quick Cranberry Cobbler
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

1 Thick-skinned orange 4 c Cranberries
1 c Water 1 tb Butter
1/2 c Granulated sugar replacement 1 pk Biscuit dough to make 8
bis.

Grate the orange rind. Juice the orange. Combine orange juice,
grated rind, water, sugar replacement, cranberries and butter in a
saucepan. Bring to a boil and cook for 1 min.

Spoon cranberry sauce evenly among 8 well-greased baking dishes or
into a casserole. Top the sauce with biscuits (biscuit dough?). Bake
at 450 F for 10 min, reduce heat and bake at 350 F for 20 min longer.
8 servings.

Each serving 98 calories, 1 bread, 3/4 fruit Source: Diabetic High
Fiber Cookbook by Mary Jane Finsand c. 1985 Shared but not tested by
Elizabeth Rodier Oct 93

Suggestion: try half recipe using 1/2 tsp. dry orange peel and 3 or
4 tb. unsweetened orange juice, just cooking the cranberry mixture in
a saucepan and serve with turkey. Half recipe without biscuits would
be about 3 fruit exchanges.

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Title: Sweet Potatoes and Broccoli
Categories: Diabetic, Vegetarian, Vegetables
Yield: 1 servings

1 md Sweet potato; 1/2 c Cottage cheese; low fat
1/2 c -water 1 tb Sesame seeds;
1 c Broccoli; fresh, chopped

Dice the sweet potato and cook in the 1/2 c water covered until almost
done. Add the broccoli and cook until tender. You may need to add
more water. Add to hot vegetables the cottage cheese and sesame
seeds and toss until blended

1 serving = 362C; 2 meat, 2 veg, 2 bread, 1 fat Protein 22gm, fat 4g,
carbo 48gm From “Vegetarian Cooking for Diabetics”

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Title: Sopa Mexicana de Flor de Calabaza (Pumpkin flower soup)
Categories: Patricia, Soups
Yield: 6 Servings

1 c Fresh maize grains
2 c Pumpkin flowers*
2 c Zuccini cut in cubes
1/2 c Butter
1/2 c Butter for the tomatoes
1 c Red tomatoes pure
1 Onion chopped
Epazote
Salt and pepper
1 Or 2 chicken flavor cubes
Jalapeno peppers or poblano
1/2 c Fresh cream

*Pumpkin Flowers need to be washed and prepared just cutting the
flower and a little shot in cubes.
Put one of the 1/2 cup butter in a pan and add the maize grains, add
the zuccini and the flowers, fry in the butter just until the
vegetables make stock, add the epazote and salt. A while in a sauce
pan put the other 1/2 cup of butter, add the onion chopped (or better
if made a pure too) let the butter apears on top, add the red
tomatoes pure. cook until seasoning, adding salt and pepper and
chicken cubes. Be careful with the salt. When the red sauce is ready
add to the soup and add 3 cups of water, add the chiles cutted in
pieces, if you use poblanos instead of jalapenos you will need to
peel them before as usual. Let cook until the vegetables are soft and
just two minutes before serve add the cream, with cream the soup
don’t have to boil. Recipe from: Miguel Angel Castillo.

MMMMM

Fresh Strawberry-Rhubarb Pie

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :1:25
Categories : Pies Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rhubarb — diced
1 pint strawberries
1 1/4 cups sugar
3 tablespoons tapioca — quick-cooking
1/4 teaspoon salt
3 tablespoons margarine
1 batch pie dough, enough for 9″ double pie crust

Wash rhubarb, cut away any tough parts and chop into small pieces.
Slice the strawberries and add to rhubarb.
Mix the remaining ingredients and add to fruit. Blend well and allow to
stand for up to 30 minutes to allow sugar to penetrate strawberries.
Pour mixture into 9-inch pie crust, dot with margarine and cover with
second crust. Cut slits in top crust.
Bake in preheated 375-degree oven for 50-55 minutes.
Cover pie with aluminum foil tented over it during first 30 minutes,
removing to allow crust to brown during the last part of baking. About 10
minutes before done, brush on warm milk and sprinkle top crust lightly with
sugar if desired.

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Nutr. Assoc. : 0 0 0 0 0 0 2009

Plantains

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

10 Plantains

1 c Butter

3/4 c Brown sugar,light

1/2 c Rum,dark

1. Peel and quarter plantains.

2. Place cut sides up in a buttered shallow baking dish.

3. Dot with pieces of butter; sprinkle with brown sugar and rum.

4. Cover and bake in preheated 350’F. oven 30 minutes.

5. Remove cover, increase temperature to 400’F. and bake 15 minutes longer.

If using bananas, cake in an uncovered shallow baking dish at 350’F. for 20

minutes.

NOTE: Green-tipped (underripe) bananas may be substituted; bake at 375’F.

for 30 minutes.

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SAUSAGE BALLS #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork Appetizers
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sausage meat
2 c Bisquick powder
2 c Cheddar cheese

Grate the cheese and allow it to come to room
temperature (or grate it at room temperature). Mix
(by hand, or with a fork or spoon) with the Bisquick
powder and the sausage meat (crumbled). Form into
bite-sized balls, around 3/4″ in diameter. Cook on
foil or a baking pan at 325 F for about 20 minutes.

I think I was also told that these store very well,
but I’m not positive about that.

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Chocolate Vinegar Cake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Chocolate Frostings
Layer Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Flour; Unbleached — Sifted
1 cup Sugar
3 tablespoons Cocoa — Baking
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1 tablespoon Vinegar
5 tablespoons Butter Or Regular Margarine
1 cup Water
—–MOCHA CHOCOLATE FROSTING—–
1 3/4 cups Confectioners’ Sugar
3 tablespoons Cocoa — Baking
3 tablespoons Butter Or Regular Margarine
3 tablespoons Coffee; Brewed — Hot
1/2 teaspoon Vanilla Extract

Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing
bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar
into 1 well and melted butter into the third. Pour water over all. Beat with a
wooden spoon until well blended. Pour batter into a greased 9″ square baking
pan. Bake in a preheated 350~ oven for 25 minutes or until cake tests done.
Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares.
MOCHA CHOCOLATE FROSTING: Combine confectioners’ sugar, cocoa, softened butter,
coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at
medium speed, until smooth.
NOTE; This recipe came from a very old church cookbook that the woman found and
is typical of many of the recipes of the 1800’s. The vinegar was used to keep
the cake from spoiling. Try this and I think that you will like it.

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Title: WON-TON SOUP
Categories: Soups
Yield: 4 servings

1 pk Won tons
1 lb Ground Pork
1 ea Egg beaten
1 tb Soy sauce
1/2 ts Salt
1/4 ts Pepper
6 c Chicken broth
2 tb Soy sauce
2 tb Chopped shallots

Mix pork,egg,soy sauce,salt pepper. Fill won – tons.
Cook in boiling water until won-tons float to top.
Remove from water. Heat chicken stock and add won
tons, ladle into soup bowls and add shallots and soy
sauce. Sandra A – Young – Chee’s recipe.

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