FRUIT SOUP #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Fruits
Appetizers Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Minute Tapioca
1 c Water
4 c Fruit juice*
4 c Fresh,canned or dried fruit
2 tb Honey
1/8 ts Salt
1 md Banana sliced
Vanilla or Almond extract to
Taste

* apricot, pineapple, pear, white grape

Cook tapioca in water and juice until it begins to
thicken. Add remaining ingredients, except banana. If
using dried fruit, simmer until soft, Other fruits
will be cooked enough when they come to a boinl. Serve
hot or chilled with banana sliced on top. Delicious
served alone or over cornbread or whole-wheat toast.
**Natures Pantry Cookbook**

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NEW YEAR’S SESAME SEED BALLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : China Update
Archived

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Water-ground glutinous rice
-flour
1 1/4 c Light brown or white sugar
1 1/4 c Boiling water, approx.
1 c Red Bean Paste
1/4 c White sesame seeds
6 c Oil for deep frying

Put rice flour in large mixing bowl. Dissolve brown
sugar in boiling water; then stir sugar water into
flour until flour is all damp. Add more hot water if
flour appears too dry. Pat and knead dough in bowl
until soft and smooth. Break off half the dough and
roll it a little between your palms; if it isn’t
smooth, wet your hands and roll it again. Then break
it into fifteen pieces. Roll each piece between your
palms into a ball about the size of a walnut. Cover
with damp towel or plastic wrap. Take a ball of dough
and press an indentation into it, making a deep cup.
Place 1 teaspoon filling inside and close the cup,
making sure you completely cover the filling with the
dough. Pince and twist off a pice of dough and seal
the edge well. Roll the filled ball between your
palms to make it perfectly round. Then roll the ball
in sesame seeds, pressing gently, until the entire
surface is covered and the seeds adhere to the dough.
Prepare the other half of the dough and cover the
finished balls with a damp towel or plastic wrap. Heat
wok over medium heat. Add oil and heat to 350 degrees.
Lower ina few balls at a time and let cook slighly.
When sesame seeds turn ligh brown, apply some pressure
to the balls with the back of a large ladle, pressing
them against the bottom or side of the pan. Do this
continuously, pressing each ball until it blows up to
about three times its original size and the sesame
seeds turn golden brown; this takes about 5
minutes.Each time you press down on a ball with the
back of a large ladle, it will automatically turn over
and expand a little. The trick is to work all the
balls in separate turns, until they have tripled in
size, pressing each one separately and quickly going
on to the next during the 5 minute process. Drain the
sesame balls on paper towels and serve them warm or at
room temperature. Already cooked sesame balls can be
reheated in a preheated 450 degree oven for about 5
minutes, or until they puff up again. New Year’s
Sesame Seed Balls

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BASIC RICE RECIPES
for those with allergies

Over 100,000 people are unable to eat foods from grains such as wheat,
barley, rye and oats; others may also react to millet and buckwheat.
This condition is known as Celiac Sprue Disease and is basically a
problem of malabsorption. The primary treatment calls for the omission
of any product that contains certain proteins, namely gluten.

Rice, a non-allergenic food, is ideal for the gluten-free diet, and is
suitable for most allergy diets. An added bonus is that it’s also fat,
sodium and cholesterol free. Rice comes in many forms including white
and brown rice, flours, rice bran and rice oil. It is also very
versatile; rice can be served as a snack at any meal as an appetizer,
entree or dessert.

If you are following a special allergy diet, remember to read labels
carefully. Ingredients often change from one product to another, and
even from batch to batch from the same manufacturer. If the label is
not clear, you can write or call the manufacturer (look on the label)
for specific ingredient information.

We hope you find these recipes, and the accompanying information
helpful. All of the recipes are wheat-free.

For those who are also sensitive to milk and eggs, suggestions for
substitutes are given on the following page.

************************************

When wheat and wheat flours are not used in baking recipes the final
product tends to be coarser and denser. Here are some hints for making
better foods, and some ingredient substitutions if you are also avoiding
milk and eggs.

SUGGESTIONS
==========

* Include brown rice flour and rice bran in soups, casseroles and baked
goods to add more fiber.

* Add dried fruits, nuts or chocolate chips to batters to improve
flavor and moisture-retaining qualities of baked goods.

* Bake gluten-free items in smaller sizes – like cupcakes, muffins, and
biscuits; bake quick breads in mini loaf pans for better texture.

SUBSTITUTIONS
=============

* Thicken sauces, gravies and cream pies with rice flour. Use the same
amount of rice flour as wheat flour. Whisk rice flour and liquid
together and heat over medium heat until bubbles first appear for a
smoother mixture.

* Combine dry cream of rice or dry crushed rice cereal with dried herbs
and spices to make a tasty breading for fish, meat, or poultry.

* Substitute _one_ of the following for each cup of wheat flour in
recipes:

7/8 cup brown or white rice flour (1 cup minus 2 Tbsp.)
5/8 cup potato flour (1/2 cup + 2 Tbsp.)
1 cup soy flour + 1/4 cup potato starch
1 cup corn flour
1 scant cup fine cornmeal

* Use Rice Dream or Amasake, pure rice liquids; or Eden Soy,
Lacto-Free, Tofu White (all contain soy); NutQuik (made from almonds)
to use in place of milk. Several infant formulas are made from a
base of soy or corn, check the labels to be sure they fit your needs.

* Replace milk with fruit or vegetable juices; and experiment with
yogurt; many people who are allergic to milk are able to tolerate
yogurt and other cultured dairy products.

* Add EggBeaters (found in the refrigerated egg section and in the
freezer case) or EggReplacer (free of egg, dairy, corn, soy and
gluten) a dried product, to replace eggs and lower fat and
cholesterol in recipes.

* Use buttermilk or yogurt in place of milk for lighter finer-textured
products.

************************************

Title: CHICKEN FAJITA PIZZA
Categories: Main dish, Tex-mex, Pizzas
Yield: 8 servings

-Dorothy Cross TMPJ72B
1 tb Olive oil or oil
2 Whole chicken breasts;
Skinned, boned, cut into
-2×1/2-inch strips
1 1/2 ts Chili powder
3/4 ts Salt
1/2 ts Garlic powder
1 c Thinly sliced onions
1 c Green or red bell pepper
-strips (2×1/4-inch)
1 cn (10-oz.) Pillsbury
-Refrigerated All Ready
-Pizza Crust
1/2 c Mild salsa or picante sauce
8 oz Monterey Jack cheese;
-shredded

Heat oil in large skillet over medium-high heat until
hot. Add chicken; cook and stir 5 minutes or until
lightly browned. Stir in chili powder, salt and garlic
powder. Add onions and bell pepper; cook and stir an
additional 1 minute or until vegetables are
crisp-tender. Heat oven to 425 degrees. Grease 12-inch
pizza pan or 13×9-inch pan. Unroll dough; place in
greased pan. Starting at center, press out with hands.
Bake at 425 degrees for 6 to 8 minutes or until very
light golden brown. Spoon chicken mixture over
partially baked crust. Spoon salsa over chicken;
sprinkle with cheese. Bake an additional 14 to 18
minutes or until crust is golden brown. 6 to 8
servings.

COMMENTS: Salsa comes in varying degrees of hotness.
For a “hotter” pizza, substitute the variety you
prefer.

Nutrition information per serving: 1/8 of recipe: 290

calories, 13 grams fat, 62 mg cholesterol and 810 mg
sodium. Source: Pillsbury Classic Cookbooks – July,
1993

Reformatted for Meal Master by: CYGNUS, HCPM52C
C.MINEAH

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Tiramisu – Balducci’s in New York City

Recipe By : Jason McDonald
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Ladyfingers, Toasted In A
– 375 Degree Oven 15 Min.
2 c Espresso Coffee — Cooled
6 Eggs — Separated
6 tb Sugar
1 lb Mascarpone
2 tb Marsala Wine
2 tb Triple Sec
2 tb Brandy
2 tb Orange Extract
8 oz Bittersweet Chocolate — Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso. Put half of the soaked ladyfingers in one layer in a rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks with
the sugar until the yolks turn pale in color. Add the mascarpone, the
liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they are
stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the mascarpone mixture,
and chocolate. Cover with tin foil and refrigerate for at least 1 hour
before serving.

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JASMIN TEA SOUFFLE

Recipe By : CHEF DU JOUR #DJ9308
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Jasmin tea
3 cups heavy cream
1 cup milk
2 Tahitian vanilla beans
1/2 cup honey
10 eggs, separated
1/2 cup cornstarch
1/4 cup sugar for yolks
1/4 cup sugar for whites

Bring to a simmer the cream, milk and vanilla. Add the tea and simmer
for 10 minutes. Take off stove and let steep for 20 minutes. Strain and
reheat liquid with the honey. Whisk together yolks, sugar and
cornstarch. Temper mixture with simmering liquid and put back on
stove. Reduce heat. Whisk constantly until a pastry cream consistency
is achieved, about 35 minutes. Spread base in small hotel pan, butter
the top and refrigerate. May be made 24 hours in advance.

Lift egg whites on slow speed with a little of the sugar until a wet soft
peak is reached. Add the rest of the sugar and whisk at high speed for
only 5 seconds. Transfer to stainless steel bowl and gently fold in base
at a ratio of 50/50. Bake in buttered and sugared ramekins on preheated
sheet tray at 375 for 12 minutes. Check soufflés after 6 minutes
to make sure one edge is not catching. If so, quickly open door and
carefully slice the sticking side with a sharp pairing knife. The
soufflé should straighten itself out. Pull out of oven and powder
sugar the soufflés.
Yield: 4 servings

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NOTES :

Bishop Pie

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter
1 1/2 c Chopped pecans
1 c Confectioners sugar
3 pk Instant chocolate pudding
2 c Flour
8 oz Cream cheese
3 c Whipped topping
3 c Milk

Melt butter; stir in flour and 1 c of the nuts. Continue stirring
until a thick paste is formed, with no flour lumps. Press into
bottom of a 13×10 baking pan and bake 15 min at 375F. Cool. Prepare
first layer of filling by combining cream cheese, sugar, and 1 c
whipped topping. Beat with electric mixer at med speed for 2-3 min.
Spoon into cooled crust, then smooth with spatula. Combine pudding
and milk in the mixing bowl used for the first filling. Beat well,
then pour over the cream cheese layer. As soon as the chocolate
layer firms up a bit, spoon on more whipped topping, smoothing and
adding until there is an additional 1/2″ layer above the chocolate.
Sprinkle with remaining pecans and chill for at least 3 hours.
From the Pipe Dream Restaurant, Willington, CT

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Cream Cheese-Lemon Pound Cake

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :1:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 yellow cake mix
8 ounces cream cheese
4 eggs
3 ounces lemon gelatin powder
3/4 cup milk
1/2 teaspoon lemon extract
2 tablespoons lemon zest

* Use regular size cake mix, non-pudding type. Grate lemon peel for zest,
careful not to include any of the white part of the peel.

1. Place the cream cheese in large bowl. Beat at medium speed with
electric mixer until cream cheese is light and fluffy. Add eggs, one at a
time, beating well after each addition.
2. Blend together the gelatin and cake mix; add alternately with the
milk, in two or three additions, to the cream cheese mixture. Beat just
until smooth, do not overmix. Stir in the extract and lemon zest.
3. Grease and flour a tube or bundt pan. Pour in the mix and bake in a
preheated 350-degree oven for 50-55 minutes, checking after 50 minutes.
Serve this alone, or, if you prefer, make a thin glaze to pour over top from
confectioner’s sugar and lemon juice.

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Watermelon Salad

Recipe By : Ann Rosenzweig
Serving Size : 6 Preparation Time :0:10
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups watermelon — seeded and diced
2 cups feta cheese — diced 3/4″
1 cup mint leaves — chopped
3/8 cup extra-v
2 tablespoons lime juice
freshly ground black pepper — to taste

In large bowl, toss all ingredients together just before serving.

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NOTES : If possible, use a fruity olive oil.

Date: Fri, 08 Jul 94 15:43:53 CDT
From: maoh@phyast.nhn.uoknor.edu (Maureen O’Halloran)

Crockpot Beans

I live alone, so I typically cook a batch in a crockpot, put about 1/3
in the fridge, freeze the rest in similar sized batches. That way I
can pull out different flavored batches from the freezer and don’t
have to eat the same batch til it’s done. The batch in the fridge
will keep 4-5 days.

Basic recipe:

2 onions, chopped
2-3 cloves garlic
1 pound dried beans, soaked 4 hours or over night
1-2 bay leaves
Water to cover.

Put in crockpot and cook about 4-6 hours on high or overnight on low.
Beans should be soft (small white beans take longest, pinto beans
shorter)

Add spices, vegies, etc. (see below) cook about another hour.

Spices:, vegies, etc:

1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2
Tbsp. soy sauce, a few chili peppers, chopped, chopped green
pepper, can chopped tomotoes, some frozen corn. (Good with black beans)
1/2 tsp liquid smoke tastes good added.

2) 1 tsp cumin, 1 can chopped green chilis, chopped green pepper, 1
Tbsp soy sauce (good with white beans).

3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp cayenne, 1/2 tsp dried
mustard, (good with pinto or black eyed peas)

Garbanzo beans I usually use as a substiute in chicken recipes, so
I’ll freeze them with just the onions and garlic. Frozen black eyed
peas are also a good staple to have on hand (for some reason that’s
the only legume that comes frozen except for lima beans which I don’t
like).

It may seem like it takes a lot of time to cook dried beans, but the
actual effort involved is minimal. Cover the beans with water to soak
all day or overnight. Chop onions and garlic, throw it all in
crockpot (at this point I haven’t even always decided what spices to
use). When ready throw spices in and cook another hour: done. Freeze
in batches. I have a rice cooker too, so the actual time I spend
cooking can be minimal unless I’m in the mood.