Title: Fresh Strawberry Pie
Categories: Desserts, Pies
Yield: 6 servings

1 Baked 9-inch Pie Shell
1 1/4 c Sugar
1 tb Cornstarch
3 tb Lemon Juice
3 oz (1 Pk) Strawberry Gelatin
1 qt Fresh Strawberries
1 1/2 c Water

Clean and hull strawberries. In medium saucepan, combine sugar and
cornstarch; add water and lemon juice. Over high heat, bring to a
boil. Reduce heat; cook and stir until slightly thickened and clear,
4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room
temperature. Stir in strawberries; turn into prepared pastry shell.
Chill 4 to 6 hours or until set. Serve with whipped cream if
desired. Refrigerate leftovers.

MMMMM

CHICKPEA CURRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cooked chickpeas
2 lg Onions
2 ea Dried red chilies
1/4 lb Ginger
3 ea Garlic cloves
1/2 ts Mustard powder
1 t Cumin
1/2 ts Turmeric
1/4 ts Cinnamon
2 tb Vegetable oil
Salt, to taste
1 md Tomato

Peel and cut onion. Cut ginger into small pieces.
Put these ingredients, along with garlic cloves,
mustard powder, and cumin powder in a blender. Blend
into a paste.

Cut tomato into small pieces.

Over a medium heat add oil to a pan. Saute the
condiments.

When the spices become thick add cut tomato. Stir and
cook for 5 minutes.

Add cooked chickpeas. Turn over contents of pan. Add
2 tablespoons of water and salt. Add cinnamon powder
and turmeric powder. Stir the pan. Cook for 8 to 10
minutes.

Serve hot or warm.

Anadi Naik in “Vegetarian Journal Reports” Posted by
Karen Mintzias

– – – – – – – – – – – – – – – – – –

APPLE WALNUT STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Bread, cut into 1″ cubes
1/4 c Butter or margarine
1/2 c Diced onion
1/4 c Fresh parsley
2 Eggs
1 c Chicken broth
1/4 ts Pepper
2 Peeled cored diced apples
1 c Chopped walnuts

Preheat your oven to 325 degrees. Place bread cubes
in a large bowl. Melt the butter in a medium skillet
over medium heat. Chop the parsley. Add celery, onion
and parsley to the butter and cook, stirring
occasionally, until softened. This should take about
five minutes. Mix all this with the bread. Now beat
the eggs. Mix eggs, broth and pepper; add this to the
bread and mix it all real well. Stir in apples and
walnuts. Bake in greased 2-quart dish for 25 minutes.
If you like your stuffing a little crispy, go ahead
and cook it for a little longer. When it’s done, serve
it up! This one’ll go quick, and if your kin likes
stuffing as much as mine, you may want to double all
the ingredients to make a little extra for the day
after! Submitted By RHOMMEL
On FRI, 1 DEC 1995 143310 ~0500

– – – – – – – – – – – – – – – – – –

Oatmeal Gingerbread (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Flour
2 oz Oatmea!
2 oz Soft brown sugar
2 oz Butter
2 tb Black treacle
1 t Ground ginger
1 t Mixed spice
1 lg Egg, beaten
1 t Level bicarbonate soda
3 tb Milk

Set oven to 350F or Mark 4. Line a 7 inch square
baking tin with buttered greaseproof paper. Put the
butter, sugar and treacle together in a saucepan and
heat gently until the fat melts. Sieve the flour and
bicarbonate of soda into a bowl and add the oatmeal,
sugar and spices. Add the melted treacle mixture, the
beaten egg and the milk. Stir well until blended. Pour
into the tin and bake for about 45 minutes. Cool in
the tin for about 10 minutes then turn out on to a
wire rack.

From the booklet Scottish Teatime Recipes

– – – – – – – – – – – – – – – – – –

EMOTICONS I

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Emoticon (noun). A figure created with the symbols on
the keyboard. Read with the head tilted to the left.
Used to convey the spirit in which a line of text is
typed.
:-i Semi-Smiley, :-] Smiley blockhead,
:-% has beard, 😮 singing national anthem,
:-t is cross, :-: mutant,
🙁 Drama, 🙂 Comedy,
:- male, 😕 smoking a pipe,
:- Undecided, :-p) sticking tongue out,
:-)’tends to drool, :-‘| has a cold,
:-)8 well dressed, 😀 talks too much,
:-# lips are sealed, 😮 shocked
:-)-{8 User is a big girl, 😮 surprised
:-{ a mustache, :-% has beard,
:- tongue-tied, :-9 licking lips,
🙁 Sad, :-> Hey hey,
:-X Wearing a bow tie, :-0 an orator,
:-#| bushy mustache, :-@ User face screaming,
:-% a banker, :-} wearing lipstick,
🙂 Humor (or smiley), :-v Talking head Smiley,
:-c Bummed out Smiley, :-e Disappointed Smiley,
:-< Real sad Smiley, :-I Hmm, :-( Boo hoo, :-8 ( Condescending stare, :-# My lips are sealed, :-O Uh oh, :-Q Smoker, ::-) wearing glasses, :ÿUser has two noses, :> Midget Smiley ,
:>) User has a big nose, :%)% User has acne, 😉
Winking Smiley, (-: user is left-handed, (-) needing a
haircut, (:-) Smiley big-face, (:-( unSmiley frowning,
(:)-) scuba diver, (:I Egghead, ):-( UnSmiley big-face
{(:-) wearing toupee, +-(:-) the pope, +:-)
Smiley priest, ,-} Wry and winking, *:o) User is a
Bozo, *<|:-) User is Santa Claus, <:I Dunce, <|-)ühinese, ÿ) a hosehead, >– Female,
Submitted By AB255@DETROIT.FREENET.ORG (PATRICIA C.
EMPSON) On TUE, 28 NOV 1995 134204 -0500

– – – – – – – – – – – – – – – – – –

Title: APPLE SWEET POTATOES
Categories: Diabetic, Side dish, Fruits, Vegetables
Yield: 4 sweet ones

4 md Size sweet potatoes;
1 tb Whipped butter;(not me!!!)
2 tb Frozen apple juice;
-concentrate
Salt to taste;
Pepper to taste;
1 md -size apple; peeled diced
6 Whole cloves;
Ground nutmeg;

Place sweet potatoes in a saucepan and cover with
water. Bring to a boil and cook 30 to 40 minutes or
until tender. Remove from water, peel and mash. Add
butter, apple juice, salt and pepper. Stir in apple,
cloves and dash of nutmeg. Place in an ovenproof
serving dish and warm in 350 degrees oven to minutes
before serving. Food Exchanges per serving: 1
STARCH/BREAD EXCHANGE + 1/2 FRUIT EXCHANGE CAL: 116,
CHO: 6mg; CAR: 24g; PRO: 1g; SOD: 80mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

—–

Bread Machine Cheese Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup grated cheese *** — cheddar,jack,or ???
1 1/8 cups water — lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

*** Reserve half of the cheese to sprinkle on top of bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –

BUTTERMILK CHIVE BISCUITS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Chilled butter — (1 stick)
Cut into
sm Pieces
3/4 c Buttermilk
2 tb Chopped chives

Preheat the oven to 425 degrees. Combine the flour,
baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend and mix well. Add the butter
and, using you fingers as a pastry blender, work the
butter and flour together until the mixture looks like
irregular crumbs. Add the buttermilk and the chives.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball, pressing it to hold
together and turn it onto a lightly floured surface.
Knead lightly about 12 times. Pat the dough into a
circle, keeping it about 1/2 to 3/4-inch thick. Use a
2-inch cookie cutter to cut rounds and place on a
baking sheet. Bake about 10 minutes, or until the tops
are lightly browned. Serve warm. Yield: 15 biscuits

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW
#BD1A04

Date: Tue, 15
Oct 1996 20:20:24 -0500

– – – – – – – – – – – – – – – – – –

Bread Soup

Recipe By : Too Hot Tamales/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 onion — diced
2 1/2 teaspoons salt
2 ripe plaintains or bananas peeled — 1/4″ slices
5 cloves garlic — minced
1 bunch oregano or 1/2 Tablespoon dried
1/2 bunch thyme, or 1/2 Tablespoon dried
sprig rosemary or 1/4 teaspoon dried
1 1/2 cups canned tomatoes — diced with juice
1/3 loaf baguette cut into 1/2"cubes
2 limes, cut into quarters, for garnish

Heat the olive oil or butter in a large saucepan over medium-low heat. Cook
the onions with the salt until they start to caramelize,
10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer.
Stir in the garlic, oregano, thyme, and rosemary and
cook just until aromatic, about 3 minutes longer.

Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a
boil, reduce to a simmer and cook, stirring frequently,
until the bread has softened and the flavors are well blended, about 45
minutes. Ladle the soup into bowls, then squeeze a wedge
of lime into each and toss in the wedge. Serve hot.

– – – – – – – – – – – – – – – – – –

Per serving: 75 Calories; 7g Fat (80% calories from fat); 1g Protein; 3g
Carbohydrate; 0mg Cholesterol; 808mg Sodium