Title: White Chocolate Cream Filling
Categories: Cakes, Beef, Chocolate
Yield: 1 servings

1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract

Servings: 1

* White Chocolate-flavored baking bar should be grated.

Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Add grated
baking bar and stir constantly until chocolate melts; cool slightly.

Combine whipping cream and gelatin mixture in a mixing bowl; beat at
medium speed of an electric mixer until thickened. Stir in vanilla.
Makes 3 cups.

Source: Christmas with Southern Living 1989

MMMMM

CHICKPEAS ITALIENNE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Dried chick peas, soaked*
1 tb Olive oil
1 md Onion, chopped
2 ea Garlic cloves, crushed
14 oz Canned tomatoes, chopped**
1 sm Can tomato paste
1 t Basil
1 t Oregano
1 d Cinnamon
2 tb Parsley
Salt pepper to taste

Rinse chickpeas, place in fresh water cook for 50
minutes or till tender.
Heat oil in large pot saute onions garlic for a
few minutes. Add the tomatoes tomato paste. Bring
to a boil, lower heat add the rest of the
ingredients. Simmer for about 10 minutes or until the
sauce has thickened.
Serve with mashed potatoes green vegetables or pasta
or rice. * Or substitute one large can of chickpeas,
rinse well before using. ** Or use one pound of fresh
tomatoes, diced

– – – – – – – – – – – – – – – – – –

Chocolate Dipped Pretzels

Recipe By : The Pillsbury Family Christmas Cookbook
Serving Size : 24 Preparation Time :0:20
Categories : Candy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 pretzels
—-Coating—-
7 ozs Hershey’s® Milk Chocolate Bar — melted
1 c semisweet chocolate discs — melted
decorations — * see note

Melt chocolate bar and disks in a medium saucepan over low heat. Place pan
in hot water to maintain dipping consistency. Dip pretzels, entire or
portion, into chocolate; allow excess to drip off. Place on waxed paper.

– – – – – – – – – – – – – – – – – –

Per serving: 57 Calories; 5g Fat (41% calories from fat); 1g Protein; 14g
Carbohydrate; 2mg Cholesterol; 110mg Sodium

NOTES : *If desired, sprinkle dipped portion into crushed candy.

Nutr. Assoc. : 0 0 0 4886 0

ARTZ RIB HOUSE GARLIC SOUP

Recipe By : ARTZ RIB HOUSE, AUSTIN, TEXAS
Serving Size : 6 Preparation Time :0:00
Categories : % *Typed
Soups Chowders Garlic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Butter
2 heads garlic — peeled crushed
1 lg onion — chopped
1/2 c flour
1 tsp paprika
1/8 tsp cayenne pepper
1 tsp white pepper
1/2 tsp thyme
6 c chicken broth
1 lemon, 1/2 juiced, 1/2 sliced
1/8 c fresh parsley — chopped
Croutons

Melt butter over medium heat in 3 qt saucepan. Add garlic and saute`
until barely browned, about 3 minutes. Remove with slotted spoon and set
aside.

Add onion to pan and saute` until tender, about 3 minutes. Add flour,
paprika, cayenne, white pepper and thyme and cook stirring constantly, 3
minutes.

Add chicken broth and bring to boil over medium-high heat stirring
often. Reduce heat to low. Remove 1/2 c broth from pan and process in
blender with reserved garlic until smooth, 2 to 3 seconds. Return to
pan. Add lemon juice and parsley and stir well. Simmer 10 minutes. Serve
with croutons and sliced lemon.

– – – – – – – – – – – – – – – – – –

Date: Sat, 19 Mar 94 06:37:22 EST
From: latebloom@aol.com

This is based on a recipe in last weekend’s Philadelphia Inquirer.

Black Beans with Yellow Rice

1 1/2 c. chopped onions
1 c. diced green or red pepper
1 c. diced carrot
1 tbl. chopped garlic
2 tsp. ground cumin
1 can tomatoes (I used stewed tomatoes)
1 can (19 oz) black beans or equivalent amount cooked from scratch
1/c c. water
1 tbl seeded and minced Jalapeno pepper, or to taste (note: I buy a little
jar of Jalapeno all ready to go and love adding it to a lot of dishes)
Salt to taste

For the rice:
3/4 tsp ground tumeric
1/4 tsp ground cumin
2 3/4 c. water
1 1/2 c. rice (basmati is good)
Salt to taste

Saute veggies in a little water until they are golden, about 10 minutes. Add
remaining ingredients and cook for 30 minutes or longer.

Combine spices in a skillet and heat over low heat until fragrant, about 30
seconds. Add water, rice,and salt. Bring to boil, and cook until rice is done
(15 minutes for white, about 40 minutes for brown). Serve beans over rice,
with some chopped cilantro and yogurt optional.

Title: WEST: ROYAL LAMB CHOPS BRAISED WITH NUTS AND SAFFRON
Categories: Indian, Lamb
Yield: 2 servings

Stephen Ceideburg
4 tb Unsalted butter
1/4 c Sliced almonds
1/4 c Slivered pistachios
6 lg Garlic cloves
1 One-inch piece fresh ginger
1 ts Coriander
5 Green cardamom pods,husked
1 Fresh hot green chile
1/4 ts Black peppercorns
5 Whole cloves
1/2 ts Royal cumin, or regular
-cumin seeds (see note)
1/4 ts Ground mace
1/4 c Water
3 Lamb rib chops, 4 ounces
-each, trimmed of all fat
1/2 c Water
1/2 ts Saffron threads, dissolved
-in 2 tablespoons hot water
Salt (optional)
1/2 c Peas, fresh or frozen
2 tb Minced fresh cilantro or
-parsley

This elegant entree is a specialty of Rajasthan, home of the Rajput
warriors.

Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add
almonds and pistachios; cook, stirring, until light brown, about 4 minutes.
Remove with a slotted spoon and set aside.

Combine the garlic, ginger, coriander, cardamom, chili, peppercorns,
cloves, cumin, mace and water in a blender and blend to form a smooth
paste.

Arrange lamb in a large shallow dish. Rub the spice mixture over both sides
of lamb. Cover and refrigerate 30 minutes.

Heat remaining 2 tablespoons butter in a large, heavy skillet over
medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the
water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
Add remaining water; sprinkle in saffron. Cover and cook until lamb is
tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and
cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a
heated platter. Stir sauce and pour over lamb. Top with fried nuts and
cilantro.

Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal
Moghul dishes it was most used in. It is available at Indian markets.

PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g
saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

—–

Title: Apple Pie Filling
Categories: Pies, Canning, Fruits
Yield: 1 recipe

—————————-FOR 1 QUART FILLING—————————-
3 1/2 c Sliced fresh apples
3/4 c Granulated sugar; plus…
2 tb Granulated sugar
1/4 c Clear Jel ™
1/2 ts Cinnamon
1/2 c Cold water
3/4 c Apple juice
2 tb Bottled lemon juice
1/8 ts Nutmeg (optional)
1 dr Yellow food coloring
-(optional)

—————————-FOR 7 QUARTS FILLING—————————-
6 qt Sliced fresh apples
5 1/2 c Granulated sugar
1 1/2 c Clear Jel ™
1 tb Cinnamon
2 1/2 c Cold water
5 c Apple juice
3/4 c Bottled lemon juice
1 ts Nutmeg (optional)
7 dr Yellow food coloring
-(optional)

Quality: Use firm, crisp apples. Stayman, Golden Delicious, Rome, and
other varieties of similar quality are suitable. If apples lack
tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of
slices.

Yield: 1 quart or 7 quarts

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and
place in water containing ascorbic acid to prevent browning. For more
information see “Ensuring High-Quality Canned Foods”.

For fresh fruit, place 6 cups at a time in 1 gallon of boiling water.
Boil each batch 1 minute after the water returns to a boil. Drain, but
keep heated fruit in a covered bowl or pot. Combine sugar, Clear
Jel ™ , and cinnamon in a large kettle with water and apple juice. If
desired, food coloring and nutmeg may be added. Stir and cook on medium
high heat until mixture thickens and begins to bubble. Add lemon juice
and boil 1 minute, stirring constantly. Fold in drained apple slices
immediately and fill jars with mixture without delay, leaving 1 inch
headspace. Adjust lids and process immediately according to the
recommendations in Table 1. See Table 2 for suggested quantities.

Table 1. Recommended process time for Apple Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Table 2. Apple Pie Filling. (See ingredient list above)

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

SHALLOT PAPAYA CHUTNEY

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Fresh peeled papaya, mango,
Or peaches — chopped
3 oz Bag Frieda’s Shallots
Peeled and thinly sliced
1 1/2 c Cider vinegar
1/4 c Lemon juice
1 c Packed brown sugar
1/2 c Golden raisins
1 tb Minced Frieda’s Fresh Ginger
2 Cloves garlic — minced
1/2 ts Salt
1/2 ts Ground cinnamon

In a large saucepan, combine the papaya, shallots,
cider vinegar, and lemon juice. Bring to boiling;
reduce heat. Simmer, stirring occasionally, for 5
minutes. Add remaining ingredients to pan; simmer,
stirring frequently, for 15 minutes. Cool; spoon into
refrigerator or freezer containers. Cover and chill.
Serve chilled or at room temperature with roasts,
barbecued meats, on burgers, or with fish. Makes
3-1/4 cups (allow about 2 tablespoons per serving).
Source: Frieda’s Shallots bag

– – – – – – – – – – – – – – – – – –

Miniature Orange Muffins

Recipe By : Nothin’ but Muffins
Serving Size : 36 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c sugar
juice of one orange — (about 1/2 cup)
1/2 c butter
1 c sour cream
1 c sugar
2 c flour — sifted
1 tsp baking soda
1 tsp salt
1 tsp grated orange peel
1/2 c raisins
1/2 c nuts — chopped

1. Preheat oven to 375 degrees. grease miniature muffin cups.

2. Mix sugar and orange juice. Set aside for dipping after muffins are baked.

3. Cream butter and sugar.

4. Add sour cream alternately with the dry ingredients, just until moistened.

5. Fold in orange peel, raising, and nuts. (The batter will be stiff)

6. Bake at 375 for 10-12 minutes.

7. While still warm, dip muffins in the sugar-orange juice mixture.

8. Makes about 36 miniature muffins.

– – – – – – – – – – – – – – – – – –

Per serving: 123 Calories; 5g Fat (36% calories from fat); 1g Protein; 19g
Carbohydrate; 10mg Cholesterol; 124mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates

Title: Cocoa-Oatmeal Cookies
Categories: Cookies
Yield: 66 servings

1 1/2 c Sugar
1/2 c Margarine; softened
1/2 c Plain nonfat yogurt
1/4 c Water
1 ts Vanilla
1/2 ts Chocolate extract
If desired
2 Egg whites or
1/4 c Cholesterol-free egg product
3 c Quick-cooking oats
1 1/4 c All-purpose flour
1/2 c Miniature semisweet
-chocolate
Chips*
1/3 c Cocoa
1/2 ts Baking soda
1/4 ts Salt
*substitute
1/2 c Carob chips.

Recipe by: Betty Crocker’s Low-Fat
Heat oven to 350 degrees. Mix sugar, margarine, yogurt, water, vanilla,
chocolate extract and egg whites in large bowl. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched. ABOUT 5-1/2 DOZEN COOKIES

—–