Cranberry Orange Chutney

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Christmas Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Cranberries – 750 ml
1 Cup Chopped onion – 250 ml
1 Cup Each raisins and currants
1 Cup Cider vinegar
3/4 Cup Sugar – 175 ml
3/4 Cup Packed brown sugar
1 Tablespoon Grated orange rind – 15 ml
1/2 Cup Orange juice – 125 ml
1 teaspoon Salt – 5 ml
1 teaspoon Cinnamon
1 teaspoon Ginger
1 teaspoon Ground cloves

In large saucepan, stir together cranberries, onion, raisins, currants,
vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon,
ginger and cloves; bring to boil. Reduce heat to medium-low and simmer,
stirring often, for 20 minutes or until thickened. Pour into hot, sterilized
jars, leaving 1/2 inch headspace; seal and refrigerate for up to 2 weeks. Or
process in boiling water bath for 5 minutes; store in cool, dark, dry place.
Makes about 5 cups.

Per 2 tsp.: about 20 calories, negligible protein, 0 g fat, 5 g =
carbohydrate.

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YELLOW PEA BROTH WITH TOMATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Yellow split peas
1/2 ts Turmeric
1/2 ts Coriander
8 c Water
1/2 tb Peanut oil
1 t Mustard seeds
3 lg Ripe tomatoes, peeled,
– seeded chopped
1 tb Corn oil
Salt pepper
2 tb Cilantro, chopped

Combine spolit peas, turmeric, coriander, water oil
in a large pot. Bring to a boil, stirring
occasionally, reduce heat, partially cover cook
until peas are soft break down when crushed. Puree
till smooth.

Heat clean pot over moderately high heat, add mustard
seeds fry till they begin to pop. Add tomato cook
until it softens, 2 to 3 minutes. Add pureed split pea
mixture. Stir in corn oil season. Serve hot or
chiled, garnished with cilantro.

Adapted from Yamuna Devi, “Yamuna’s Table”

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Walnut Coconut Yogurt

Recipe By : TOO HOT TAMALES SHOW #TH6326
Serving Size : 4 Preparation Time :0:00
Categories : Sent Mc Too Hot Tamales

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup plain or vanilla yogurt — drained in a cloth
— Lined Sieve For 20-
— 30 Minutes
1/4 Cup Walnuts — Chopped And Toasted
1/4 Cup sweetened flaked coconut
1 Tablespoon maple syrup

In a small bowl, stir together the yogurt, walnuts, coconut, and syrup,
until combined. Refrigerate until ready to use, and bring to room
temperature before topping pancakes.
Yield: 1 1/2 cups c.1996, M.S. Milliken and S. Feniger, all rights reserved.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

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Title: Cranberry-Raisin Sauce
Categories: Diabetic, Sauces
Yield: 4 servings

1 c Orange juice; 1/8 ts Ground cloves;
1/2 c Fresh or frozen cranberries; 4 tb Raisins;
1 tb Cornstarch; Cinnamon stick;

Combine the juice and cranberries in a saucepan. Cook over medium
heat just until the berries “pop.” Add the remaining ingredients and
cook until the mixture is thick. Serve hot over baked ham (or with
turkey.)

1/4 cup – 41 calories, 1 fruit exchange 10 grams carbohydrate, 1 gram
protein, 0 fat 0 sodium, 127 potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Warm Garlic Balsamic Dressing

Recipe By : Star Chefs http://starchefs.com/TOC.html
Serving Size : 1 Preparation Time :0:00
Categories : Mc Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 large cloves garlic — cut into 1/4 to 1/2
inch dice (8 to 10)
1/2 cup fruity extra-virgin olive oil
salt and freshly ground black pepper
6 tablespoons high-quality commercial balsamic vinegar — (6 to 7)
4 tablespoons red wine vinegar — (4 to 5)
1 1/2 tablespoons dark brown sugar

In a medium skillet combine garlic, oil and some salt and pepper.
Cook over medium low until garlic is soft and barely blonde. (If it
darkens , it will turn bitter. Throw everything away and start again.)
Stand back and add the vinegars and sugar. Simmer 2 to 3 minutes.
Taste by cooling a sample first (it will be scorching), and seeing if
there’s soft acidity and good sweet/tart balance. If too, acid, continue
simmering. If acid is lacking, add a little more vinegar. Remove from
heat, cover and hold until shortly before serving (up to 3 hours).
Taste again, adjusting seasonings if necessary. Heat up and spoon over
salad.

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NOTES : FROM “THE SPLENDID TABLE: RECIPES FROM EMILIA-ROMAGNA, THE
HEARTLAND OF NORTHERN ITALIAN FOOD,” by Lynne Rossetto Kasper, published by
William Morrow, 1992. Copyright 1992 Lynne Rossetto Kasper.
In the Emilia-Romagna region of northern Italy this dresses an antipasto
salad of tart greens, fresh herbs and a pine nuts, all topped with long
furls of Parmigiano-Reggiano cheese and Prosciutto di Parma. You could use
it this way, or over steamed little new potatoes, tossed with arugula,
fresh basil, and red onion. If meat is desired, add thin slices of rare
roast lamb and you’ve a wonderful supper. The dressing is excellent over
sauteed scallops or shrimps. Or just spoon it over a mixed salad of curly
endive and other assertive greens like the organic salad mixes so popular
now. It will overwhelm very delicate ones. Remember if dressing is too
acid, simply simmer a little longer.

Source: http://starchefs.com/TOC.html.

Title: Chocolate Munchies
Categories: Cookies, Chocolate
Yield: 48 servings

1 c Semi-sweet chocolate chips 1/2 c Softened butter
8 ea Marshmallows 1/3 c Packed brown sugar
1 tb Water 1 ea Egg
3/4 c Sifted flour 2 ts Almond extract
1/2 c Sugar 1/2 ts Vanilla
3/4 ts Salt 1 1/4 c Quick cooking oats
1/2 ts Baking sodaa 1 c Chopped pecans

1. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in
top of double boiler over hot water. Add marshmallows and water. Stir
until melted. Remove from heat and set aside.
2. Sift together already sifted flour, sugar, salt and baking soda.
Slowly blend butter, brown sugar, egg, almond extract and vanilla into
sifted ingredients. Mix well. Stir oats, pecans and melted chocolate
into batter. Blend thoroughly.
3. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet.
Bake 12-15 minutes. Remove from cookie sheet immediately and cool an
rack.
shake off excess Bits ‘o Brickle.from: _Cookiemania_
from: _Cookiemania_

—–

Title: LIGHT-STYLE FIESTA SHRIMP DIP
Categories: Dips, Seafood
Yield: 1 servings

10 oz Frozen cooked shrimp,
-thawed, rinsed and drained
1 pk Light cream cheese, softened
-(8 oz)
1/4 c Light mayonnaise
1/3 c Thinly sliced green onions
-with tops
2/3 c Pace Picante Sauce
2 ts Horseradish, as desired
3/4 ts Ground cumin

Finely chop shrimp, reserving a few whole shrimp for
garnish. Combine cream cheese and mayonnaise; mix
well. Reserve 1 tablespoon green onions for garnish.
Stir remaining green onions and remaining ingredients
into cream cheese mixture; mix well. Spoon into
serving bowl. Chill at least 2 hours or up to 24
hours. Stir; garnish with reserved shrimp and green
onions. Serve with assorted vegetable dippers.

Makes about 2 cups.

—–

Title: RICE KRISPIE TREATS
Categories: Candies, Desserts
Yield: 24 servings

1/4 c Margarine or butter
1 pk 10 oz. mini marshmallows
6 c Rice Krispies

Melt Margarine in large deep pan over low heat. Add marshmallow and stir
until completely melted. Remove from heat add Rice Krispies and stir until
they are well coated. Using buttered spatula press mixture into buttered
pan 13x9x2. Cut when cool.

VARIATION: Stir in 1/4 cup of peanut butter into marshmallow mixture
before cereal is added. You could also use colored marshmallows too.

—–

Greek Stuffed Mushrooms

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Greek Microwave
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Mushrooms — fresh,stemmed
10 Ounces Spinach, Frozen — package
1/2 Cup Parmesan Cheese — grated
4 Ounces Feta Cheese — rinsed,crumbled
1/2 Cup Chopped Green Onions — finely chopped
1/2 Cup Chopped Parsley — finely chopped
1 Dash Salt

Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing
out moisture. In mixing bowl, combine spinach, cheeses, onion, parsley and
sa
lt to taste. Mix well. Mound mushroom caps high with spinach mixture.
Arrange
on serving pl
ate and cook on HIGH until steaming – approximately 3 – 4 minutes. Spinach
mi
xture may be formed into balls and frozen to be placed in mushroom caps just
bef
ore microwaving.

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Title: CANDIED CITRUS PEEL
Categories: Candy
Yield: 6 servings

3 c Citrus peel, cut into strips
-from:
4 md To 5 medium oranges
6 md Lemons
2 md To large grapefruit
12 c Cold water
2 1/2 c Sugar
1/2 c Honey
1 3/4 c Boiling water

From: Arizona Cookbook

Wash fruit. Score peel into quarters. Remove sections of peel with
fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6
cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat
process with 6 cups fresh water.

In a large saucepan, combine 1 1/2 cups sugar, honey and boiling
water. Bring to a boil, and boil about one minute. Add cooked,
drained peel and briskly simmer until almost all of the syrup has
been absorbed, about 30 to 40 minutes. Stir frequently to avoid
sticking.

Transfer peel to collander. Drain well, about 10 minutes. In large
bowl, toss drained peel with remianing 1 cup sugar to coat well.
Spread pieces out on waxed paper to dry. Store in tightly covered
container.

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