Title: Navy Bean Soup
Categories: Soups/stews, Bean/legume
Yield: 6 Servings

1 c Dried beans
4 c Water, boiling
2/3 c Diced ham hock
1 Teaspoon. salt
1 Onion, chopped
3 Stalks of celery, chopped
A sprinkle of cayenne pepper
5 c Water

Wash beans and sort for quality. Pour into 4 cups boiling water,
remove from heat, and cover for 4 to 5 hours.

Cook onions in frying pan until golden, Add beans (drained), celery,
seasonings and 5 cups water and ham hock to onions boil 30 mins. then
simmer covered for 1 1/2 hours. Add additional water if needed.

MMMMM

Title: Our Family’s Plum Pudding 1992, II/II
Categories: British, Christmas, Desserts, Fruits, Harned 1994
Yield: 1 batch

See below

To steam the puddings: Place each pudding in its own steaming
container on a rack placed over gently boiling water (see note).
Cover each kettle with a tight-fitting lid and steam puddings – 7
hours for pudding in a 2-quart mold (6″ tall, 7″ across the top)
filled 2/3 full; 6 hours for the smaller one. Check the water level
every hour or so, replenishing with boiling water as needed.

When the pudding has finished steaming, uncover it and let it cool.
Remove the pudding from the mold, if it is metal, and sprinkle 2 tb.
or so of brandy, sherry, rum or fruit juice over the pudding. Wrap
it in clean, unbleached muslin, then wrap it in foil and store it in
the refrigerator to ripen for at least three weeks. Open from time
to time and sprinkle judiciously with more liquor – or add it to the
pudding cloth.

When ready to serve, return to the pudding mold and steam as before
for 1 1/2 hours.

To serve: Place hot pudding on a warmed platter. Place a sprig of
holly in the center and decorate sparingly with candied fruit or
angelica. Carefully warm several tablespoons of brandy, and pour a
bit at the rim of the platter. Ignite brandy with a long-stemmed
match and carry flaming to the table. Serve with hard sauce and/or
brandy-flavored whipped cream.

Yield: Each pudding serves 10 or more. Makes 5 pounds of pudding or
more.

Note: The bottom of the pudding mold should be above the gently
boiling water at all times so that the pudding is cooked by steam. It
may take some ingenuity to find a way to raise the pudding above the
water.

Kluger wrote: “I steamed one pudding in a vegetable blancher, placing
my canning funnel upside down in the perforated basket and placing the
pudding mold on top of that. The second ‘steamer’ was contrived by
placing a flat-bottomed colander upside down in the bottom of a
hot-water-bath kettle. This made a nice platform for the pudding to
stand on – about 2″ above the bottom of the pan. Allow ample space
between the pudding and the sides of the kettle so the steam can
circulate.”

Note: If you want to freeze one of the puddings, cool it after
steaming. Wrap in moisture-vapor-proof freezer wrap and store at 0 F.
for up to 1 year. When ready to eat, unwrap and thaw loosely covered
in the refrigerator. Then return to the pudding mold and steam as
directed above for serving.

To make hard sauce: Using the small bowl of an electric mixer, beat
the butter until creamy. Add confectioners’ sugar gradually, beating
until mixture is creamy, about 5 minutes. Add the brandy.

Press hard sauce through a pastry bag to form decorative shapes and
decorate them with candied red cherry halves and green fruit peels.
(If the mixture is too soft, place in refrigerator to stiffen.)

From Special Writer Marilyn Kluger’s 11/25/92 “A Dickens of a Delight:
Christmas Plum Pudding is a Holiday Treat Straight from Merry Olde
England” article in “The (Louisville, KY) Courier-Journal.” Pg. C7.
Typed for you by Cathy Harned.

MMMMM

HIJIKI NIMONO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Hijiki
2 oz Carrots
1 Age (deep-fried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tb Sesame oil
1 c Dashijiru (soup stock)
3 tb Shoyu (soy sauce)
2 tb Sake
2 tb Mirin
1 t White sesame seeds
— lightly sauteed
Seven pepper — to taste
– (Shichimitogarashi)

A.) Rinse the hijiki in a fine-mesh strainer under
cold running water. In 3 times the amount of warm
water, soak for 10 to 15 minutes. Remove the hijiki
with a tea strainer. (Sand and pebbles will sink to
the bottom of the bowl.) Return to fine-mesh strainer
and drain off excess water. Grate the carrots into
matchstick slivers. Dip the age puff for 30 seconds
in boiling water, and cut into matchstick slivers.
Place tofu in a heated skillet and mash with a
spatula. Let it simmer in its own water until reduced
to small crumbs. Snap the ends off the green beans
and place in boiling water for 1 to 2 minutes.
Immerse in iced water, drain, and cut into
1/2-inch-long pieces.

B.) In a heated skillet, saute sesame oil, hijiki,
carrots, age, and tofu (all completely drained of
water). When ingredients have acquired a shiny
appearance, add dashijiru, shoyu, sake and mirin.
Reduce heat to low and cook, stirring frequently,
until liquid has been absorbed. Turn off heat and add
green beans.

C.) Place B in serving dish, sprinkle with sauteed
sesame seeds. If you like, add seven-taste pepper to
taste.

Source: The Folk Art of Japanese Country Cooking, by
Gaku Homma Typed for you by Karen Mintzias

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Title: LINDA’S LASAGNE
Categories: Vegetarian
Yield: 6 servings

12 ea Strips lasagne; to 15
4 tb Olive oil
1 lg Onion; chopped
2 cl Garlic; crushed
2 1/4 oz Packet TVP® mince
3 ea 16 oz cans chopped tomatoes
1 ts Oregano
;Salt and pepper to taste
;stock or veg water
1 c Cottage cheese
1 c Cheddar; grated

Preheat oven 350.

Place lasagne strips in saucepan, cover with water,
and boil for a few minutes until they are starting to
soften.

Heat the oil in a large saucepan and saute the onion
and garlic. Add the TVP® mince, chopped tomatoes with
their juice, oregano, salt and pepper. Simmer 20-30
mins, adding a little stock or water if necessary to
make a moist sauce. Remove from heat.

Pour a layer of tomato sauce in a deep, large baking
dish. Spoon a layer of cottage cheese over the sauce,
then arrange a layer of lasagne over that, followed by
a layer of grated cheddar. Repeat this layering
process until you are about 1 1/2 inches away from the
top of the baking dish. Finish with a layer of tomato
sauce topped by a final layer of cheddar cheese.

Bake the lasagne 30 mins, until the cheese is brown
and bubbly.

Good source of protein, B group, calcium, iron
From Linda McCartney’s Home Cooking Typed by Lisa
Greenwood

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TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: SWEET AND SOUR PEPPERS WITH ALMONDS (MANDORLATA DI PEPERONI)
Categories: Italian, Vegetables
Yield: 8 servings

1/3 c Dark raisins (2 oz.)
3 md Red bell peppers
(about 1-1/4 lbs.),
Quartered and deribbed
2 md Green bell peppers
(about 3/4 lb.),
Quartered and deribbed
3 tb Extra-virgin olive oil
1/3 c Slivered almonds
(1-1/2 oz.)
2 tb Sugar
3 tb Red wine vinegar
1 1/2 ts Salt

1. In a small bowl, soak the raisins in warm water for 20 minutes; drain
and set aside. 2. If you want to peel the peppers, cut the quartered
peppers in half lengthwise and flatten slightly. Peel the pieces with a
swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch
strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. 3. In a
large saucepan, heat the oil over moderate heat. Add the almonds and cook,
stirring occasionally, for 2 minutes. Add the raisins and cook for 1
minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook
for 20 minutes. Uncover and continue to cook until the peppers are very
tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin
to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room
temperature. (This dish can also be made several hours ahead and reheated
just before serving.) This delicious and unusual pepper dish is from
Basilicata in the instep of the Italian boot. It is wonderful with grilled
meat, especially Italian sausages. Peeling the peppers without roasting
them first makes them particularly succulent, but peeling isn’t mandatory.
The dish is delicious either way.

—–

Title: Cordon Bleu Casserole
Categories: Main dish, Poultry
Yield: 8 servings

Casserole
4 c Cubed cooked turkey
3 c Cubed cooked ham
1 c Shredded cheddar cheese
1 c Chopped onion
1/4 c Butter or margarine
1/3 c All purpose flour
2 c Light cream
1 ts Dill weed
1/8 ts Dry mustard
1/8 ts Ground nutmeg

MMMMM————————–TOPPING——————————-
1 c Dry bread crumbs
2 ts Melted butter or margarine
1/4 ts Dry dill weed
1/4 c Shredded cheddar cheese
1/4 c Chopped walnuts

In a large bowl, combine turkey, ham and cheese, set aside. In a
saucepan, saute onion in butter until tender. Add flour, stir to
form a paste. Gradually add cream stirring constantly. Bring to a
boil, boil 1 minute or until thick. Add dill, mustard and nutmeg,
mix well. For the topping, toss bread crumbs, butter and dill; stir
in cheese and walnuts. Sprinkle over the casserole. Bake uncovered
at 350 degrees for 30 minutes or until heated through.

MMMMM

Lima Bean Leek Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups Water
1/3 cup Lentils
1/3 cup Lima Beans
1/3 cup Wild rice
1 large Leek
1/4 cup Tomato sauce or Ketchup
4 dashes Hot sauce or more
4 dashes Fish sauce
4 dashes Soy sauce
2 Chicken bouillon cubes

This recipe would be vegan if the fish sauce and bouillon cubes are
eliminated and vegetable bouillon and extra soy used in their place.
I am sure it would taste even better with the addition of a good stewing
chicken, but it was created from the materials on hand one weekend. The
lentils are long cooked until they disintegrate to form a meaty looking and
tasting stock, an effect that is enhanced by the tomato.

Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2
hr or more. Add the lima beans and cook another 1/2 hour.
Add the rice and cook another 20 min. Add the chopped green portions of a
large or 2 medium well washed leek[s] [They are sandy and there is always
sand trapped in the outer leaves] and simmer 10 min. Add the sliced white
portion of the leek and the remaining ingredients.
Simmer 15 min and serve.

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SCANDINAVIAN APPLE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Scandia, Hollywood
5 lb Apples
Sugar
Lemon juice
Butter/Margarine — melted
1 1/2 c Toasted cake crumbs
1/2 c Currant jelly
3 oz Mixed nuts — ground
12 Macaroons
3 oz Sliced blanched almonds
1 c Whipping cream

Core, peel and slice apples. Season to taste with sugar and lemon
jice and cook in small amount of water until apples are tender. Drain
in large strainer and press to extract water. Pour melted butter into
2-inch-deep 10-inch layer cake pan, spreading evenly in pan. Sprinkle
1/2 cup cake crumbs over bottom of pan. Spread half of apples over
crumbs. Top with jelly, then nuts, then 1/2 cup more crumbs. Place
macaroons in layer over crumbs. Top with remaining apples and cover
with remaining 1/2 cup cake crumbs. Bake at 450 deg. 30 minutes. Cool
in refrigerator. Sprinkle almonds lightly with water, then sprinkle
with sugar and toast at 350 deg. 15 to 20 minutes or until golden.
Shake pan after 10 minutes to keep almonds from sticking together.
Whip cream and frost cake. Sprinkle with almonds.

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Chocolate Raspberry Mousse

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :1:15
Categories : Chocolate Desserts
Candy And Confections

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints fresh raspberries
1/2 cup granulated sugar
32 ounces semisweet chocolate — chopped fine
8 ounces unsweetened chocolate — chopped fine
12 egg whites
3 cups heavy cream

Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush
berries into a rough texture. Set aside for a few minutes.

Add chocolates to raspberries and place over a double boiler. Stir
periodically to avoid scorching the chocolate. Keep over low heat until the
chocolate has melted, 25-30 minutes. Remove from heat and set aside to cool.

Beat egg whites until they form soft peaks. Gradually add remaining 1/4
cup sugar; beat until the peaks are stiff but not dry.

Beat heavy cream until it forms stiff peaks.

Add 1/4 of the egg whites to the chocolate, stirring well to incorporate,
lightening the chocolate. Fold in the cream and remaining egg whites, being
certain that no white streaks remain. Keep refrigerated until used.

– – – – – – – – – – – – – – – – – –

NOTES : Single recipe yields: 48 ounces
Double the recipe fills one large (~13 quarts) stainless bowl.

CRACKED WHEAT CARROT LOAF

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Boiling water
1/4 c Cracked wheat
1 Package active dry yeast
1/4 c Warm water
1/3 c Skim milk — warm
1/4 c Margarine
1/4 c Brown sugar — firmly packed
1 t Salt
1 c Carrot — shredded
1 Egg
2 1/3 -2 2/3 cups all-purpose
-flour
2/3 c Oat Bran Cereal

In small bowl pour boiling water over cracked wheat; let stand 15
minutes. Drain excess water; set aside. Dissolve yeast in warm
water. In lare bowl combine milk, margarine, brown sugar, salt,
carrot, and egg. Add dissolved yeast and cracked wheat. The
margarine may not melt completely. In small bowl, combine 1 cup of
the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add
enough remaining all-purpose flour to make a moderatelly stiff dough.
Turn out onto a lightly floured surface. Knead about 10 minutes or
until dough is smooth and elastic. Shape into ball. Grease large
bowl. Place dough ub bowl turning once to coat surface. Cover; let
rise in warm place about 1 1/2 hours or until nearly double in size.
Grease 9″ by 5″ loaf pan or coat with vegetable pan-coating. Punch
dough down; shape into loaf. Place in prepared pan. Cover; let rise
in warm place about 1 hour or until nearly double in size. Meanwhile
heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum
foil after 20 minutes of baking. Remove from pan; cool on wire rack.

Food Exchanges per serving: 2 STARCH EXCHANGES

CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146
Low-sodium diets: Omit salt. Substitute unsalted margarine.

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 Meal Master

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