SAVOURY MASHED SWEET POTATO PATTIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Sweet potatoes
3 tb Ground almonds or cashews
3 tb Ground sunflower seeds
3 tb Grated coconut
1/2 ts Cayenne
1/2 ts Cumin
1 t Coriander
1 tb Maple sugar
1 t Salt
3 tb Chick pea flour
Ghee for frying

Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain peel
while still warm. Mash.

Mix in all the remaining ingredients except the ghee. Knead till
thoroughly blended. Divide into 8 portions.

Wash dry hands then rub with oil. Roll each ball in your hands then
flatten into a patty.

Brush with ghee a griddle or skillet. Over the lowest heat possible, heat
the ghee then fry the patties for 15 to 20 minutes each side until a
crisp reddish brown crust forms. Serve hot.

Yamuna Devi, “The Art of Indian Vegetarian Cooking”

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Title: Rye Yeast Bread
Categories: Diabetic, Allergy, Breads/bm
Yield: 1 servings

1/3 c Water 3 tb Oil
1 c White grape juice; 4 c Rye flour
1 pk Quick-rise yeast; (1 tb) -plus up tp 1/2 cup
1 ts Salt

Warm the water and grape juice to about 115 F and stir in the yeast.
Let the mixture stand for about 10 minutes or until it is foamy. Stir
in the salt, oil, and 2 cups of the flour, and beat it with a spoon
or mixer until it is smooth.

Add enough of the rest of the flour to make a soft dough. Knead the
dough on a floured board for 10 minutes. Place the dough in an oiled
bowl, turn it over so the top of the ball is also oiled, and cover it
with a towel. Let it rise in a warm (85 to 90 F) place for about 45
minutes, or until it is doubled in volume.

Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf
pan, and let it rise in a warm place again for about 30 minutes, or
until it doubles in volume. Bake at 425 F for 10 minutes, then lower
the oven temperature to 350 F for an additional 35 to 45 minutes of
baking. Remove it from the oven when the loaf is brown and has pulled
away from the sides of the pan slightly. Makes one loaf.

Source: Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:
0-914984-42-X Many recipes in this book require specialty products
from a health food store or mail order that are used for a rotational
allergy diet.

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Jellied Turkey-Vegetable Salad (USDA)

Recipe By : Freezing Combination Main Dishes (Robinson Fulton, 1973)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup unflavored gelatin
1 cup cold water
42 ounces cream of celery soup, condensed — 4 (10 1/2-oz)=
cans
2 1/2 pounds cooked turkey, finely diced — (8 cups)
40 ounces frozen mixed vegetables — cooked
2 cups salad dressing

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow=
enough extra wrap to fold over top. Use one pan for each six servings or=
one-fourth of the recipe. Do not line pans for food to be served without=
freezing.

Soften gelatin in cold wataer. Heat coup. Add gelatin to soup. Stir until=
gelatin is dissolved. Add turkey, vegetables, and salad dressing. Mix=
gently. Pour one-fourth of mixture into each pan. Chill until firm.

TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.

TO FREEZE: Complete wrapping by pulling paper up over top of food. Put=
edges of wrap together and fold several times so paper lies directly on top=
of food. Fold ends of freezer wrap over the top and seal with freezer=
tape. Label with name of food, date of freezing, and last date the food=
should be used for best eating quality (about 6 months). Freeze=
immediately for 10 to 12 hours before removing packages from the pans.

TO THAW FROZEN SALAD: Remove freezer wrap. Place food in baking pan. Thaw=
in refrigerator for about 24 hours. Serve on crisp salad greens.

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Serving Ideas : Crisp salad greens

NOTES : This recipe is for 24 servings (about 2/3 cups each). Directions=
are given for dividing the prepared food into four parts of six servings=
each. One part may be completely cooked and served at the time of=
preparation. The remaining parts may be frozen.

“Freezing Combination Main Dishes” by Meredith Robinson and Lois Fulton =
(Consumer and Food Economics Institute, Agriculture Research Service) USDA=
Home and Garden Bulletin No. 40, 1973 (Stock Number 0100-02712). =
MasterCook electronic format by Rosie Winters.
Nutr. Assoc. : 3511 0 0 2848 0 883

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Title: CHINESE: WON TON IN OYSTER SAUCE (HO YAU GON
Categories: Main dish, Chinese, Fill.noodle
Yield: 1 servings

40 Won ton
2 qt Water
1 1/2 tb Sesame oil
1 tb Thin soy sauce
2 tb Oyster sauce
1 Green onion, chopped

In a large saucepan bring 2 quarts water to a boil.

Add won ton and boil for 5 minutes; then, remove with
a Chinese strainer or colander.

Put the cooked won ton in a deep serving bowl, and add
all other ingredients except the green onion, and mix
carefully.

Garnish with the chopped green onion.

VARIATION: Heat sauce in wok; stir fry won ton briefly.

SOURCE: Chopstick, Cleaver, and wok.

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Title: NORTHWESTERN APRICOT CANDY
Categories: Candies
Yield: 1 servings

2 (5-1/2 oz) pkgs. dried
-apricots (2 cups)
1 c Warm water
2 c Sugar
1 tb Cornstarch
1/8 ts Salt
2 tb Unflavored gelatin
1/2 c Cold water
1/2 To 2/3 c. chopped or
-slivered almonds, or
-chopped walnuts
1/3 c Confectioners sugar (for
-rolling)

Remove any stems or blemishes from apricots. Soak in warm water 1 hour,
then cook slowly in same water until very tender, stirring to avoid
scorching. Put through a food mill or sieve. Cook apricot pulp until thick
in a 2-quart heavy saucepan, stirring frequently to avoid scorching.

Mix sugar, cornstarch and salt and add to apricot pulp. Cook until very
thick, stirring constantly.

Add gelatin, which has been softened in cold water. Stir until gelatin is
dissolved and cook until mixture is again thick. Remove from heat.

Mix in almonds. Turn into a 9 x 7″ shallow glass dish that has been rinsed
with cold water. Let stand 24 hours.

Cut candy in rectangular pieces (about 60) and roll in confectioners sugar.
Let stand on rack until outside has dried (texture should be slightly
chewy.) Store in covered container. Makes about 1 pound, 12 ounces,
depending on amount of nuts used.

From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett

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CHEWY CARAMEL BROWNIE PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BROWNIE—–
1/2 cup Butter or margarine
2 Unsweetened chocolate sq.
1 cup Sugar
3/4 cup Flour
2 Eggs — slightly beaten
1/2 teaspoon Salt
1/2 teaspoon Baking powder
1 teaspoon Vanilla
—–CARAMEL—–
8 ounces Caramels — unwrapped
3 tablespoons Whipping cream
1/2 cup Chopped pecans
1/4 cup Semi sweet chocolate chips
Vanilla ice cream

Heat oven to 350~F. In 2 quart saucepan combine butter and unsweetened
chocolate. Cook over medium heat, stirring occasionally, until melted. Stir in
remaining brownie ingredients. Spread batter into greased 9″ pie pan. Bake for
20 to 25 minutes or until brownie is firm to the touch. Meanwhile, in 1 qt.
saucepan cook caramels and whipping cream over medium low heat, stirring
occasionally, until caramels are melted.Remove brownie from oven; spread melted
caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate
chips. Return to oven; bake for 3 to 5 minutes or until caramel mixture is
bubbly. Let stand 30 to 45 minutes, cut into wedges. Serve warm with Ice cream.

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Title: Fried Beaver Tail
Categories: Game, Canadian
Yield: 1 servings

2 Beaver tails 1/4 t Pepper
1/2 c Vinegar 1/4 c Butter
1 T Salt 1/4 c Sherry or cooking wine
2 t Soda 1 t Dry mustard
1/4 c Flour 1 t Sugar
1/2 t Salt 1 T Worcestershire sauce

1. Skin beaver tails, clean thoroughly and wash well in a solution of
salt
water. Let soak overnight in cold water to cover, adding 1/2 cup
vinegar and 1 tablespoon salt to water.

2. The next day, remove from the brine, wash, then cover with
solution of
2 teasoons soda to 2 quarts water. Bring to a boil, reduce heat and
simmer 10 minutes. Drain.

3. Dredge beaver tails in seasoned flour.

4. Melt butter in heavy fry pan and saute tails at low heat until
tender.

5. Mix wine with mustard, sugar, garlic powder and Worcestershire
sauce.

6. Add to beaver tails and simmer gently for 10 minutes, basting
frequently.

From “Northern Cookbook” edited by Eleanor A. Ellis, Indian Affairs
and Northern Development, Ottawa 1973.

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PIKE IN GALENTYNE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Middle cut of pike
Or similar large fish
1 1/4 c White wine
2 tb White wine vinegar
3 Parsley stalks
Salt
3 Slices brown bread
Crusts removed
1/4 ts Ground cinnamon
1/8 ts Ground white pepper
4 oz Onions, peeled and chopped
Oil for frying
Gelatine (optional)

Put the fish in a pan, add the wine, vinegar, parsley
stalks and enough salted water to cover the fish and
poach gently for 15 minutes. Turn off the heat; if
necessary, the fish will finish cooking in the liquid
as it cools. Cover the pan and cool to tepid before
finishing the dish.

Carefully lift the fish out of the pan. Reserve the
cooking liquid. Put the bread in a bowl and add enough
of the liquid to cover it.

Skin the fish and take out the spine and other bones;
pike has a line of thin bones through the middle of
the body flesh on each side. Cut all the flesh into
small pieces both to get at them and to make a
manageable dish.

Strain the remaining cooking liquid into a clean pan.
Put 425 ml/15 fl oz/2 cups of it into an electric
blender with the soaked bread, cinnamon and pepper;
process until smooth. Return the mixture to the
liquid in the pan. Fry the onions in a little oil
until soft, and add them to the liquid too. Taste for
seasoning, add the pieces of fish and re-heat gently
to serve.

If you want a cold dish, keep the fish pieces and
fried onions aside while you measure and taste the
liquid, then re-heat it with enough gelatine to
stiffen it; if you had cooked a whole fish, it would
have jellied without help. Add the fish pieces and
onions, turn into a mould and leave to set in the
refrigerator. Auter pike in Galentyne. Take browne
brede, and stepe it in a quarte of vinegre, and a pece
of wyne for a pike, and quarteren of pouder canell,
and drawe it thorgh a streynour skilfully thik, and
cast it in a potte, and lete boyle; and cast there-to
pouder peper, or ginger, or of clowes, and lete kele.
And then take a pike, and seth him in good sauce, and
take him vp, and lete him kele a litul; and ley him in
a boll for to cary him yn; and cast the sauce vnder
him and aboue him, that he be al y-hidde in the sauce;
and cary him whether euer thou wolt.

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JUDI’S RATATOUILLE LASAGNE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Low-cal
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil, good quality
1 c Diced zucchini squash
1/2 c Yellow summer squash, sliced
1 c Sliced brown mushrooms
1 c Diced green pepper
1 c Diced red bell pepper
1 c Eggplant with skin, diced
1 c Diced onion
4 x Garlic cloves, minced fine
1 lg Can chopped tomatoes,
x -drained very well
2 tb Chopped fresh basil
1/4 ts Dried oregano, crushed with
x -fingers
1/4 ts Italian Herb Seasoning
4 tb Italian flat leaf parsley
x -minced
1/4 ts Black pepper
1/4 c Red wine, good quality
FILLING
1 1/2 c Part skim ricotta cheese
3/4 oz Parmesan cheese, grated
Egg
12 x Lasagne noodles cooked and
x -drained (use imported
x -Italian if you can)
3 c Marinara sauce, homemade
1/2 c Mozzarella cheese, diced
x Bechamel Sauce (see recipe)

Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch
oven, heat oil. Add onions and garlic. Stir for a minute or two, add
zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep
stirring to prevent sticking. Stir in drained tomatoes, and seasonings.
Add wine. Bring to boil. Reduce heat to low, cover and simmer about 10
minutes. Spray an 12 x 8″ lasagne size pan with
nonstick cooking spray. Prepare filling: In medium bowl, combine ricotta
cheese, parmesan cheese and egg. Blend well. Put a thin layer of marinara
sauce in bottom of pan. Put 6 lasagne noodles on top of sauce. Layer with
half the cheese mixture, half the ratatouille and the remaining cheese
mixture. Cover with remaining 6 noodles. Add a very thin layer of marinara
sauce. Sprinkle with mozzarella. Pour prepared Bechamel sauce over top.
Cover with foil and bake 45 minutes or until bubbly. Remove foil and let
brown about 4-5 minutes. Serve with grated Parmesan cheese.
~–

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Title: BAGELS – DG
Categories: Whole wheat, Breadmaker
Yield: 1 servings

1 c Water
1 1/2 tb Honey
1 1/2 ts Salt
1 c Whole wheat flour
2 c Bread flour
1 1/2 ts Yeast

DG Bread Machine Cookbook 160 Let machine knead dough once, then let
dough rise 20 min. only in machine. Even if cycle runs longer, simply
remove dough after 20 minutes and turn off machine. Divide dough into
appropriate number of pieces. Each piece shoul

Place these on well greased baking sheet, cover let rise only 15
to 20 minutes. Meanwhile, bring to slight boil in a NONALUMINUM pan,
(Donna uses cast iron frying pan) about 2 inches of water. Carefully
lower about 3 or 4 bagels at a time into water, c

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