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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Maple Walnut Poundcake

Recipe By : Family Circle
Serving Size : 24 Preparation Time :0:25
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Walnut streusel
1 1/4 cups packed brown sugar
3/4 cup flour
1/2 cup cold, unsalted butter — cut into pieces
2 teaspoons ground cinnamon
1 cup walnuts — coarsely chopped
Maple Poundcake
1 1/2 cups butter — softened
1 1/2 cups maple flavored pancake syrup
1/2 cup packed brown sugar
1 tablespoon vanilla
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 eggs — room temperature
4 1/4 cups flour

Heat oven to 325. Lightly grease an 18 cup tube pan.
For streusel: In a medium bowl, stir brown sugar, flour, butter and cinnamon
with a fork, or rub mixture with fingertips until crumbly. Stir in walnuts.
For cake: With an electric mixer on high speed, beat butter, pancake syrup,
brown sugar, vanilla, baking powder, baking soda and salt in a large bowl
until blended (mixture will look curdled). Add eggs, one at a time, beating
well after each (mixture still looks curdled). With mixer on low speed
gradually add flour, beating just until blended and smooth. Spoon half of
the batter into prepared pan. Sprinkle with half the streusel. Pour in
remaining batter and spread evenly. Sprinkle with remaining streusel. Bake
for 1 hour, 15 minutes to 1 hour 25 minutes or until a pick inserted in
center of cakes comes out with moist crumbs clinging to it. Cool in pan on a
wire rack for 15 minutes. If necessary, run a thin sharp knife around edge
of pan to loosen cake. Place cookie sheet over pan and carfully invert both.
Remove pan. Place rack over cake and turn cake streusel side up. Cool
completely. Store wrapped airtight up to 3 days at room temperature or
freeze up to 3 months.

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AVGOLEMONO SOUP (GREEK CHICKEN-LEMON SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Chicken Stock
1 ea Tb Fresh lemon juice
1/4 ts Lemon zest
1/2 c Brown rice — cooked
4 lg Egg yolks — slightly beaten
Black pepper — fresh ground
Nutmeg — ground

Heat stock in 2 qt. saucepan until steaming. Stir in
lemon juice and zest. Add rice (I’ve used white rice
also) and heat. Whisk 1/4 cup of stock into egg yolks,
then quickly whisk mixture back into stock. Heat
gently, stirring occasionally, until steaming, 2-3
min. Pour into serving bowls and sprinkle with pepper
and nutmeg if desired. Source: “Natural Weight Loss”,
Rodale Press MM Format: Connie Rizzo, 7/28/95

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Title: MINIATURE CHOCOLATE-PEANUT BUTTER PIES
Categories: Candies
Yield: 6 servings

1 1/4 c Graham cracker crumbs
5 tb Unsalted butter, melted
1/2 c Plus 2 T sour cream
2 1/2 tb Powdered sugar
2 tb Whipping cream
1/2 c Plus 2 T creamy peanut
-butter..do not use old-
Fashioned style or freshly
-ground!
1/2 c Whipping cream (in addition
-to above)
4 oz Simisweet chocolate, chopped

Mix graham cracker crumbs and butter in a small bowl.
Press crumb mixture on bottom and up sides of 24 mini-
muffin tins (each about 1 3/4 inches in diameter).
Place in freezer for 20 minutes.

Whisk sour cream, powdered sugar and 2 T whipping
cream in bowl to blend. Add peanut butter and whisk
until smooth. Spoon 1 T peanut butter mixture into
each graham cracker crust; freeze 3 hours.

Bring 1/2 C cream to simmer in heavy saucepan. Reduce
heat to low. Add chocolate; stir until melted. Cool
completely, stirring occasionally.

Spoon 2 teaspoons chocolate mixture over each peanut-
butter pie. Place in freezer until set. (can be
prepared 1 week ahead. Keep frozen.)

Using tip of small sharp knife as an aid, gently pry
pies from tins. Let stand at room temperature for 10
minutes before serving.

—–

Title: Fruit Moos
Categories: Kids
Servings: 6

1/2 Tray Ice Cubes
1 c Vanilla Or Fruit Ice Cream
1 c Fresh Or Frozen Fruit
-(Blueberries, Strawberries,
-Cantaloupe, Bananas)

Whirl all of the ingredients in a blender and freeze.

NOTE: Only freeze this for one hour, longer and it will be to hard to eat.

From Super Snacks For Kids by Penny Warner Copyright 1985

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Title: Garden Soup
Categories: Diabetic, Soups/stews, Vegetables, Poultry
Yield: 10 sweet ones

6 c Water 1/2 c Carrots; sliced
2 c Tomato juice; 1/2 c Celery; chopped
1 c Potato; peeled chopped 2 tb Chicken bouillon granules;
1 c Onion; chopped -flavored
1 c Lima beans; 1 ts Garlic powder;
3/4 c Chicken; chopped cooked 1 1/2 ts Worcestershire sauce;

Combine all ingredients in a large Dutch oven. Cover and bring to a
boil. Reduce heat and simmer 45 minutes to 1 hour. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84;
CHO: 6mg; CAR: 15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg;

Source: All New Cookbook for Diabetic and Their Families.

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Title: Roasted Pepper and Black Bean Salad
Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
Yield: 6 servings

1 1/4 c Dry black beans or
3 c Black beans; cooked
2 Red bell peppers
2 Yellow bell peppers

MMMMM————————–DRESSING——————————-
2 tb Fresh lemon juice
1 tb Red wine vinegar
1/2 ts Ground cumin
1 ts Sugar
1 lg Garlic clove; minced
1/3 c Olive oil
Salt and pepper; to taste
1/3 c Fresh basil; chopped
4 Scallions; chopped (garnish)

Half the bell peppers lengthwise, removing seeds and stems.

If using dry beans, rinse well, drain, and add water to cover by 3“.
Let soak overnight. Drain and rinse soaked beans, discarding water.
Add fresh water to cover by 3”. Bring to boil, then loosely cover
pot and simmer for about one hour, until tender but not mushy; season
to taste with salt.

Preheat oven to 450 F. Place cut peppers on broiling pan, 3″ from
heat. Turn frequently until skins are blackened. Cool. Remove
skins, and cut into 1″ squares. Combine in serving bowl with beans.

Combine dressing ingredients thoroughly; toss with beans and peppers.
Garnish with scallions.

Yield: 6 to 8 servings.

From 1994 Shepherd’s Garden Seeds Catalog, pg. 8. Posted by Cathy
Harned.

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FEATHER MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter — or lard
4 tb Sugar
1 ea Egg
3/4 c Milk
3 ts Baking powder
3 c Flour

Mix and bake in hot oven.

Note: Hot oven is 400 – 450 F.

Source: Mrs. Arlie Brimner, Ewing Grange, Hocking
County, OH

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