500g (1 lb) rice (basmati is good)
1 litre boiling water
2 sticks cinnamon or 5ml ground cinnamon
2ml safron
50g butter
2ml tumeric
100g sugar
100g seedless raisins.

1. Add all the ingredients except raisins to the water and allow to cook
slowly.
2. When nearly done, stir in the raisins and allow to steam until the
rice is nicely tender.

Approximate metric equivalents are:
12.5ml = 1 tablespoon
250ml = 1cup
30g = 1oz
1 litre = 4 cups

Title: APPLE ROLY-POLY
Categories: Desserts, Fruits
Yield: 1 servings

1 3/4 c All-purpose flour
1/4 c Sugar
4 ts Baking powder
1/2 ts Salt
1/4 c Shortening
1/4 c Butter or margarine
2/3 c Sour cream
-FILLING:
1/4 c Butter or margarine,
-softened
1 c Packed brown sugar
2 ts Ground cinnamon
6 md Granny Smith apples,
-peeled, cored and coarsely
-shredded
-(about 5 cups)
-TOPPING:
2 1/2 c Water
2 tb Brown sugar
1 ts Ground cinnamon
1/2 c Light cream

In a mixing bowl, combine flour, sugar, baking powder
and salt. Cut in shortening and butter until crumbly.
Add sour cream and blend until a ball forms. Roll out
on a floured surface into a 15-in. x 10-in. rectangle.
Spread with softened butter; sprinkle with remaining
filling ingredients. Roll up, jelly-roll style,
starting with the long side. Cut into 12 slices. Place
slices, cut side down, in a 13-in. x 9-in. x 2-in.
baking pan. For topping, combine water, brown sugar
and cinnamon in a saucepan. Bring to a boil; remove
from the heat. Stir in the cream. Carefully pour hot
topping over dumplings. Bake, uncovered, at 350! for
35 minutes or until bubbly. (Center will jiggle when
dumplings are hot out of the oven but will set as
dumplings stand for a few minutes.) Serve warm. Yield:
12 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

Title: Cinnamon-Glazed Almonds
Categories: Nuts
Yield: 1 servings

1/3 c Butter
Salt
1 c Sugar
3 c Blanched almonds
4 t Cinnamon

Place butter on 15×10″ jellyroll pan and heat in 325’F. oven until
butter melts, about 7 minutes. Meanwhile, beat egg whites with dash
of salt until frothy, then gradually add sugar, beating to stiff
peaks. Gently fold in almonds and cinnamon. Pour almond mixture into
jellyroll pan and stir, coating with butter. Bake, stirring every 10
minutes, until almonds are crisp, about 40 minutes. Serve warm or at
room temperature.

Makes 3 cups.

MMMMM

BOMBAY MONKFISH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Indian Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Monkfish, skinned
Milk to cover
1/4 lb Shrimp, shelled
2 Eggs
3 tb Tomato paste
1/2 ts Curry powder
2 ts Lemon juice
1/4 ts Fresh rosemary, chopped or
-pinch of dried
1 pn Of saffron or tumeric
3/4 c Light or single cream
Salt and pepper to taste

Preheat oven to 350 degrees F. Put the monkfish in a
pan just large enough to hold it. Pour the milk over
and place the pan over moderate heat. Bring to a
simmer, cover, and cook for 8 minutes. Turn the fish
and cook 7 minutes longer, or until the fish is cooked
through. When the monkfish is nearly done, add the
shrimp and cook 2-3 minutes, or until they turn pink.
Drain fish and shrimp, discarding milk. Cut the
monkfish into bite-size pieces.

Beat the eggs with the tomato paste, curry powder,
lemon juice, rosemary, saffron and 1/2 cup cream. Mix
in the fish and shrimp and season to taste with salt
and pepper. Turn into 4 individual ramekin dishes and
pour an equal amount of the remaining cream over the
top of each dish. Bake for 20 minutes, or until set.
Serve hot with a ssqueeze of lemon and a crusty french
type bread.

This is an appetizing and stylish way to start a meal.
For a light lunch dish for two, cook this in one
ovenproof dish and serve it with a green salad and
boiled new potatoes.

– – – – – – – – – – – – – – – – – –

Title: Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits
Yield: 4 servings

1 c Plain low-fat yogurt
1 pk Choc. pudding mix,low-fat (4)
2 Medium bananas, peeled
1/2 ts Lemon juice
1/2 oz Pistachios,coarsely chopped
1/4 c Thawed dairy whipped topping
4 Bing cherries, fresh*

* If bing cherries are not available, use 4 marachio cherries. 1.In
blender,process yogurt on high speed for 30 seconds, add pudding mix
and process 1 minute, scraping down sides of container as necessary.
2.Cut each banana into 6 diagonal slices and sprinkle with lemon
juice. 3.Arrange 2 banana quarters into each of 4 goblets or dessert
dishes, top with 1/4 pudding mixture. Sprinkle each portion with 1/4
of the pishachios, then top each with 1 tablespoon whipped topping
and 1 cherry. from *Prodigy’s Food and Wine-Healthy Eating Bulletin
Board, from Bridget Benjamin – PHFC09A.

MMMMM

BOSTON TRIFLE

Recipe By : BAKERS’ DOZEN (FLO BRAKER ) SHOW #BD1A13
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
1 cup sifted cake flour
7 tablespoons granulated sugar
7 tablespoons granulated sugar — plus 1 tablespoon
granulated sugar
7 large eggs — room temperature
1 teaspoon vanilla
1 teaspoon cream of tartar
Glaze (chocolate butter):
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
3 ounces unsalted butter — (6 tablespoons)
Custard Filling:
1 1/3 cups halfandhalf
1/2 cup granulated sugar
4 egg yolks
1/2 cup granulated sugar
1/4 cup unsifted allpurpose flour
1 teaspoon vanilla
1 teaspoon dark rum=7F
1 cup heavy cream — (8 ounces)

Position rack in lower third of oven and preheat to 300 degrees. Pour the
flour and 7 tablespoons
of sugar in that order into a triple sifter or sieve. Sift onto a sheet of
waxed paper, and set aside.
(Sifting the two together disperses and separates the particles of flour so
that when dry
ingredients are added later to the batter, folding in the flour is easier
and more efficient, requiring
less folding to incorporate. Measure the additional 7 tablespoons and 1
tablespoon of granulated
sugar; set aside.
Separate the eggs, placing the whites in the bowl of a heavyduty mixer and
yolks in a 1 1/2 quart
bowl. (A deep bowl this size makes it more efficient for whipping the yolks
thoroughly since it
minimizes the surface area.) With an electric hand mixer, whip the yolks on
high speed (#10) for
3 to 5 minutes. Add the vanilla, and continue whipping for 15 seconds to
incorporate; the mixture
should appear thicker, pale yellow, and increased in volume. Test the
consistency by lifting some
of the mixture with the beaters. If it flows back into the bowl in ribbons
that slowly dissolve on the
surface, proceed to whipping the whites. But if the ribbons sink into the
surface immediately,
continue whipping until the yolks have the desired consistency.
Attach the bowl of whites to the mixer, and with the whisk attachment, whip
on mediumlow speed
(#3) for 30 to 45 seconds to break them up. When small bubbles appear and
the surface is
frothy, stop the machine, and sprinkle the cream of tartar and the 1
tablespoon granulated sugar
in the center. Resume whipping, increasing speed to medium (#5), for 4 to 5
minutes, or until the
whites appear glossy and stiff but not dry or granular.
Detach the whisk and bowl, tapping the whisk against the side of the bowl
with enough force to
free the excess. Pour the yolks onto the whites (notice they float on the
surface). Using just a few
strokes, fold the two together with a rubber spatula. Don’t be concerned if
some of the yolks
remain visible. Sprinkle half of 7 tablespoons sugar over the surface, and
fold to incorporate.
Sprinkle with the remaining sugar, folding again to incorporate.
With the aid of a metal spatula, scoop a third of the flour, and sprinkle it
over the egg mixture;
with a rubber spatula, fold to incorporate. Repeat two more times, folding
just until incorporated
after each addition.
Gently pour batter into an ungreased 9-inch springform pan with the aid of a
rubber spatula and
smooth the surface level. Bake for 55 to 60 minutes, or until the top is
golden. (The batter hardly
rises during the first 20 to 30 minutes of baking. The low oven temperature
allows the batter to
absorb heat slowly, so rising is gradual. Toward the end of baking the cake
may mound high
above the pan’s rim. That’s fine. As it cools, this dome will contract a
bit.) When finished baking,
the cake should feel spongy, springing back slightly upon being lightly
touched. A toothpick,
inserted in the center, comes out free of cake. The toothpick is the last
test for this cake before
you judge if it is finished baking and remove it from the oven. If in doubt,
baking 5 to 7 more
minutes will not harm the cake.
Remove spongecake from the oven, and immediately turn it upside down,
positioning the edges
of the pan on the inverted glasses. This position, defying gravity, allows
the cake to maintain its
spongy structure without deflating while cooling. Cool the cake for 2 hours;
then turn the pan
right side up, and place it on the counter. Though the cake is cool to the
touch, let it sit for at
least 1 more hour to cool the inside completely. (The cake’s structure is
less fragile when cool,
making removal easier.)
To release the spongecake and maintain its shape perfectly, remove it from
the pan as follows:
Carefully loosen the cake crust that is stuck to the top rim of the pan;
insert a thin metal spatula
down 1/8 inch, and loosen and free the crust all around the cake. Then tilt
and rotate pan,
tapping it gently on the counter to free the sponge from the metal sides.
Tap more if it is not
completely released. Finally, release the spring mechanism, and slowly
remove the rim. (You’ll
notice the cake seemed to have had a slipcover because a thin, crusty layer
of cake remains on
the springform rim; it’s delicious, too.) Now tilt the cake on its side, and
gently tap the metal
bottom on the counter. Rotate the cake as you tap until the removable bottom
appears free.
Additional tapping may be necessary before it comes off completely. Patience
will ensure a
perfectly shaped cake. Yield: one 9inch round cake
For the glaze: Chop the chocolate into matchsticksize pieces with a chef’s
knife on a dry cutting
board. Place first the butter, then the chocolate pieces in the top portion
of a 1 1/2 quart double
boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another
mixing bowl). Fill the
bottom vessel half full with hot tap water (120130 degrees) and place the
chocolate/butter bowl
on top to melt. You may put the double boiler on the stove over a very low
flame just to maintain
the water’s temperature while melting the mixture if you wish. Stir
occasionally to blend until the
mixture is smooth, shiny and liquid. Remove from the water, and set aside.
Yield: one scant cup
For the glaze: Chop the chocolate into matchsticksize pieces with a chef’s
knife on a dry cutting
board. Place first the butter, then the chocolate pieces in the top portion
of a 1 1/2 quart double
boiler (or a 1 quart mixing bowl that fits snugly over a saucepan or another
mixing bowl). Fill the
bottom vessel half full with hot tap water (120130 degrees) and place the
chocolate/butter bowl
on top to melt. You may put the double boiler on the stove over a very low
flame just to maintain
the water’s temperature while melting the mixture if you wish. Stir
occasionally to blend until the
mixture is smooth, shiny and liquid. Remove from the water, and set aside.
Yield: one scant cup
For the custard filling: Pour the halfandhalf into a 1 1/2 quart
heavybottomed saucepan, add the
1/2 cup sugar, and stir to combine. In a 1 quart bowl whisk the egg yolks
and the remaining 1/2
cup sugar to combine. Add the flour, and whisk to combine. Bring the
halfandhalf mixture just to
a boil over medium heat. Remove, and pour half of the hot liquid over the
yolk mixture, whisking
to combine. Pour the yolk mixture into saucepan, and over medium heat bring
it to a boil again,
stirring constantly. When it is thick and smooth, remove it from the heat,
pour it into a 3 quart
mixing bowl to cool, and cover the surface with plastic wrap to prevent a
crust from forming on
the cream. (This bowl size is to allow room for folding in the whipped cream
later.) Pierce the
plastic with the tip of a knife to let steam escape and cool faster.
Refrigerate.
Assembling the Trifle: Split the spongecake evenly into three layers, each
about 7/8-inch thick,
using a 12inch serrated knife in a sawing motion. Lift the top two layers,
one at a time, and set
aside (this is easy because each layer is spongy and thick).
Stir the vanilla and rum into the cold custard. Whip the heavy cream in a 1
1/2 quart mixing bowl
to the Chantilly stage, and fold into the custard mixture. Place the bottom
cake layer of cake in a
2 1/2 to 3 quart glass bowl, and cover it with half of the filling,
spreading evenly with a rubber
spatula. Center the middle layer on top, and cover it with the remaining
filling. Center the last
layer on top. Cover the dessert with plastic wrap and refrigerate.
Spoon 1 cup of the ChocolateButter Glaze into a 1 quart bowl over a bowl of
hot tap water (120
to 130 degrees). Stir until liquid and smooth. Spread the glaze over the top
of the dessert evenly
with a metal or rubber spatula. With a 2inch paring knife, scrape the tip of
the blade firmly but
gently down a bar of chocolate. If the chocolate’s surface area is cool, you
will get fine flakes; if
it’s slightly warm, the shapes will be very small corkscrews. Sprinkle
Chocolate Flakes around
the rim of the dessert. Refrigerate for up to 1 to 2 hours before serving.

– – – – – – – – – – – – – – – – – –

SOYA BEAN PATTIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Cooked soya beans
1/3 Onion
1/3 tb Tomato paste
2/3 ts Chilli sauce
2/3 tb Chopped parsley
1/3 c Wholemeal breadcrumbs
1/3 Egg
1/8 c Milk
1/3 c Dry breadcrumbs
1 tb Sesame seeds
1/3 c Plain wholemeal flour
Oil
—–SAUCE—–
2/3 Garlic cloves
1/8 c Tahini
1/8 c Water
1/8 c Lemon juice

1 Mash the beans using a potato masher.
Add the onion, tomato paste, chilli sauce, parsley
and fresh
wholemeal breadcrumbs.
Mix well to combine.
Divide the mixture into 4 even proportions.
Shape into rounds and flatten with your fingers to
form pattie shapes.

2 Combine the egg and milk in one bowl, and
breadcrumbs and sesame seeds
in another bowl.
Roll the patties in the flour then dip each one into
combined egg and
milk mixture and then coat with the dry breadcrumbs
and sesame seed
mixture.

3 Heat the oil in a large shallow pan. Cook the
patties on a medium heat
until they are golden brown on both sides.
Drain on absorbent paper.
Set aside and keep warm.

4 To prepare the sauce combine all the ingredients in
a small bowl. Serve
the patties hot accompanied by the tahini sauce.

– – – – – – – – – – – – – – – – – –

Cream of Artichoke Soup

Recipe By : Duarte’s restaurant in Pescadero, CA
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large artichokes — up to 8
1 onion — diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
2 tablespoons vegetable oil
3 tablespoons lemon juice
2 cloves garlic
2 cups chicken stock
1 cups heavy cream

From: rshoup@oracle.com (Randy Shoup)
You are probably referring to Duarte’s restaurant in Pescadero, CA, which
is justifiably famous both for its artichoke soup and for its olallieberry
pie. (Apparently locals pronounce the name “DU-art’s”, as opposed to
“duARte’s” — very odd) My SO and I have been to Duarte’s many times, and
on more than one occasion have planned trips around being there at
mealtimes (one time twice in a day). The most recent time, we noticed up
on the wall an old yellowing newspaper article about the place which
contained the recipe for their artichoke soup. We each memorized half,
and wrote it down immediately once we got back to the car. The following
is an adaptation: Prepare the artichokes for steaming: Remove and discard
tough outer leaves of the artichokes. From the top, scoop out and discard
the innermost section, along with the stringy thistle part above the
heart. You should be left with most of the leaves together with the
heart. (Sorry about the lack of clarity here. This is the standard
Italian way to prepare artichokes for steaming, though, and many cookbooks
— including _The_Joy_of_Cooking_ and Marcella Hazan’s
_Classical_Italian_Cooking_ — have clearer explanations and pictorial
diagrams describing this process.) Bring 1-2″ of water to boil in a pot
large enough for all the artichokes. Add garlic, salt, pepper, bay leaf, 2
tbl of the lemon juice, and oil. Place artichokes on steaming apparatus in
pot, cover tightly, and steam 30-40 minutes. Remove artichokes and allow
them to cool sufficiently to be handled. Scrape the tender artichoke
“meat” from the inside of each leaf (I use a heavy knife for this). If
the steamed artichokes are particularly tender, you may be able to
dispense with the scraping and just cut off the top portions of the
leaves. Puree the artichoke “meat” and artichoke hearts with the onion and
chicken stock. Add final tbl of lemon juice. Simmer over low heat for ~1
hour. Add cream, adjust salt and pepper, and serve.

– – – – – – – – – – – – – – – – – –

Title: Moroccan Spice-Rubbed Leg of Lamb
Categories: Main dish, Meats
Yield: 8 servings

Zest from 2 lemons-julienned 1 t Tumeric
1/2 c Fresh lemon juice 1/4 t Cayenne pepper
1/4 c Honey 7 1/2 lb Boneless leg of lamb,
rolled
2 t Coriander seeds – cracked —and tied
1 t Ground cardamom 1 Whole unpeeled head garlic,
1 t Ground cumin —halved horizontally
1 t Cinnamon Kosher salt fresh pepper
1 t Sweet paprika 2 T Olive oil

(Note: leftovers are great in pita bread with yogurt-cucumber sauce!)

Preheat oven to 375 F. In small saucepan of boiling water, blanch the
lemon zest until softened and pale, about 10 minutes. Drain and transfer
to a small bowl. Stir in the lemon juice and honey.

In a small skillet, combine coriander, cardamom, cumin, cinnamon, paprika,
tumeric and cayenne. Toast the spices over high heat, stirring
frequently, until fragrant, about 1 minute.

Light grill or heat a grill pan. Rub the lan mb all over with the cut
sides of the garlic. Coat well with the toasted spices. Season with salt
and pepper and brush with the oil. Grill the lamb over moderate heat
until well-browned all over, about 5 minutes per side.

Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4
hours. Brush the lamb liberally with the honey-lemon sauce and roast for
about 15 minutes longer, or until an instant-read thermometer reads 140 F
for medium-rare meat.

Transfer the lamb to a cutting board, cover loosely with foil and let rest
for 15 minutes before carving. Pour the pan juices into a sauceboat and
serve alongside the lamb.

Reprinted from Food and Wine Magazine, July 1996.

—–

Red Wine Jelly

Recipe By : Hudson River Valley Cookbook
Serving Size : 10 Preparation Time :1:00
Categories : Clb-Dinners Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups dry red wine
1 tablespoon shallot — chopped
1 1/2 teaspoons coarsely ground pepper
1 clove garlic — split
12 ounces red currant jelly

In a small saucepan, bring the wine to a boil. Stir in the shallots,
pepper, and garlic anda boil to reduce the wine. It will take at least 1/2
hour to reduce the wine to approximately 2 tablespoons of very
concentrated, peppery syrup. Watch it carefully toward the end and be sure
not to let it burn. Remove the garlic and stir in the currant jelly. Over
low heat, cook the mixture, whisking form time to time, just until the
jelly is completely melted. Pour the jelly into a jar. Refrigerate
overnight.

– – – – – – – – – – – – – – – – – –