Title: Jalapeno Joney Ale
Categories: Beverages, Alcohol
Yield: 3 gallons

3 1/2 lb Plain light
Dried malt extract
2 1/2 lb Clover honey
1 1/2 oz Cascade Hops
(boiling)
1/2 oz Cascade Hops
( finishing)
8 Jalapenos,
Split lengthwise
1 Or 2 pk yeast
3/4 c Corn sugar
3 g Water

Add the malt extract, honey, jalapenos and boiling hops to 3 gallons
of water and bring to a boil. As it reaches a boil and the odor of the
jalapenos begins to become obvious, filter out the jalapenos. Boil
for 60 minutes, add the finishing hops in the final 10 minutes.
Sparge into the fermenter, charge with the yeast when cool. Add the
corn sugar and bottle after ageing for 2 weeks. (this was a little
mild, if doing this again, I’d let the jalapenos steep a little bit
longer). WALT Curt Snyder

MMMMM

Fruitcake

Recipe By : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Serving Size : 15 Preparation Time :0:00
Categories : American Diabetes Association Cakes
Holidays Chris Diabetic Book Also

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Snipped dried figs
2 cups Whole wheat flour
1/2 cup Chopped dates
1/2 cup Wheat germ — toasted
1/2 cup Chopped prunes
1 tablespoon Baking powder
1 cup Crushed pineapple
1 teaspoon Baking soda
1 cup Dark raisins
1 teaspoon Ground cinnamon
2 cups Chopped apple — (1 med. size)
1/2 teaspoon Ground nutmeg
1/2 cup Chopped walnuts
2 Eggs
1/2 cup Orange juice

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts, and orange
juice in a bowl. Add the remaining ingredients and mix well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for 40 to 50 m
inutes.

1/15 cake – 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37 grams carboh
ydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349 mg potassium, 37 mg cho
lesterol

Source : Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared bu
t not tested by Elizabeth Rodier, Nov 93

Posted to MC-Recipe Digest V1 #331 by kmeade@IDS2.IDSONLINE.COM (The Meades) on
Dec 6, 1996.

– – – – – – – – – – – – – – – – – –

Title: Potatoes Nicoise
Categories: Diabetic, Side dishes, Cheese, Vegetables
Yield: 6 servings

1 Garlic clove 1/4 ts Crumbled basil leaves
3 md Potatoes, sliced thin 1/4 ts Ground nutmeg
3 lg Tomatoes (1 1/2 lbs) 3 md Red onions (1 lb)
3 Sprigs fresh parsley 2 tb Low fat margarine
2 ts Salt 1/4 c Or more shredded low fat
1/4 ts Crumbled tarragon leaves Swiss or Cheddar cheese

1. Preheat oven to 400F. Cut garlic in half lengthwise. With cut
garlic, rub inside of 1 1/2 quart shallow baking dish; set aside.
Peel potatoes; cut into 1/4 inch slices. Place in bowl of cold water
and set aside.

2. Peel tomatoes (to make this easier, put in boiling water for 30
seconds and then immerse immediately in ice water). Cut into 1/2
thick slices; set aside.

3. In a small bowl, combine the parsley, 1 tsp salt, tarragon, basil
and nutmeg. Peel and thinly slice the onions. Drain potatoes well;
pat dry with a paper towel. Place half the potatoes into a prepared
casserole dish (spray first with non-stick spray). Sprinkle with half
the parsley mixture. Add half the onions, and half the tomatoes.

4. Sprinkle tomatoes with 1/2 tsp salt. Repeat layering procedure. Cut
margarine into small pieces and dot onto casserole. Cover loosely with
foil.

5. Bake 45 minutes or until potatoes are fork-tender. Sprinkle top of
casserole with cheese, and bake uncovered for 5 minutes or until
cheese is melted and lightly browned.

Source: Mc Calls Cooking School

MMMMM

Title: TOLL HOUSE PIE
Categories: Pies
Yield: 8 servings

2 ea Eggs
1/2 c Flour
1/2 c Sugar
1/2 c Packed brown sugar
1 c Butter or margarine,at room
1 pk 6 oz. semisweet chocolate mo
1 c Chopped walnuts
1 ea 9″ unbaked pie shell
1 x Whipped cream or ice cream,o

Preheat oven to 325 degrees.Beat eggs until foamy.Blend in other
ingredients until well blended.Bake one hour @ 325 degrees.

—–

Chewy Peanut Butter Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening
1/2 cup softened margarine
1 1/2 cups peanut butter
1 cup sugar
2/3 cup brown sugar — packed
2 eggs — beaten
2 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons soda
1 teaspoon salt

In large bowl, cream shortening, margarine and peanut butter, add eggs. In anot
her bowl mix dry ingredients. Add this gradually to moist mixture and mix well
. Pinch and form golf ball size balls rolled in hands. Press floured fork cro
ss-wise on top to flatten. Bake at 375 degrees for 10 minutes just until golde
n, longer for crispier cookies. Makes 3 1/2 dozen.

busted by sooz

– – – – – – – – – – – – – – – – – –

BREAD PUDDING WITH A FRENCH FLAIR

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–VANILLA SAUCE—–
1 c Milk
1 c Heavy cream
1/2 ts Vanilla
4 Egg yolks
1/2 c Sugar
—–BREAD PUDDING—–
4 sl White bread
1 cn Pitted sweet dark cherries
3 1/2 c Milk
5 Whole eggs
2 Egg yolks
1 c Sugar
1 t Vanilla

1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup
milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form
around edge. Remove from heat. In the top of a double boiler, with an
electric mixer at medium speed, beat 4 egg yolks until thick.

2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when
beaters are raised. Add hot milk mixture. Place over hot water (water in
the lower part of the double boiler should not touch the upper part). Cook,
stirring until coating forms on metal spoon about 10 to 15 minutes.

3. Pour into a bowl; place a sheet of waxed paper on the surface.
Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and
cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a
buttered 2 quart 8 inch square baking dish. Overlap bread slices on top.

4. Prepare custard: In a small saucepan over direct heat heat the milk
until bubbles form around the edge of the pan. Remove from heat. In a
medium bowl, with an electric mixer, beat whole eggs and egg yolks until
light and foamy. Gradually beat in the sugar, 2 tablespoons at a time.

5. Beat until well-blended. Gradually pour the hot milk, beating
constantly. Add vanilla, mixing well. Pour custard over bread and cherries
mixture in baking dish. Set baking dish very carefully in a large shallow
pan on the lower rack of the oven. Carefully pour hot water to 1 inch
level around dish.

6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to
rack to cool. To serve, spoon sauce over individual servings Makes 8
servings.

Note: You might try sprinkling cinnamon-sugar mixture over the pudding
before baking. It’s great.

Source: McCall’s Cooking School Typed for you by: Linda Fields Cyberealm
BBS, Watertown, NY

Posted by Judi M. Phelps.

– – – – – – – – – – – – – – – – – –

Title: POFFERTGES–DOUGHNUTS FROM HOLLAND
Categories: Brunch, Breads
Yield: 1 servings

-Pat Dwigans fwds07a-
1 c Flour; sifted
1/4 ts Salt
1 tb Sugar
1/4 c Butter
1 c Milk; scalded
3 Eggs; unbeaten

Add the butter to the milk and stir until it melts
in a saucepan. Add the flour and salt and beat until
smooth. Cook, stirring constantly, until the dough
leaves the sides of the pan; remove from the stove and
blend in the sugar and eggs. Shape into small balls
and fry in deep fat until dark brown.

Note. This is similar to a cream puff recipe
except they are baked.

—–

Ruth Epstein’s Nesselrode Pudding/Pie

Recipe By : from: New York Cookbook, by M. O’Neill
Serving Size : 1 Preparation Time :0:00
Categories : *Haven’t tried it yet Holidays
Pies Pastry Puddings
Spirits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 T unflavored gelatin (1 envelope)
3 T dark rum
1 T cold water
1 1/2 c heavy (whipping) cream
1/2 c milk
1 pinch salt
1/4 c plus 2 T sugar
2 eggs — separated
2 c Nesselrode — drained (recipe preceeds)
1 baked 9″ pie shell
1 oz grated semisweet chocolate for garnish

In a small bowl, dissolve the gelatin in the rum and cold water; set
aside to soften. In a saucepan, scald the cream and milk. Remove from
heat set aside to cool slightly.
In the top of a double boiler, off the heat, whisk together the salt, 2
T of the sugar, and the egg yolks. In a steady stream, add the milk and
cream to the mixture, stirring constantly. Set the top of the double
boiler over simmering water and cook, stirring constantly, until the
mixture is thick, 10 min. Do not oil. Remove from heat and stir in
gelatin mixture. Set aside.
In a bowl, beat the egg whites w/remaining 1/4 c sugar until stiff
peaks form. Fold Nesselrode into the egg whites, then fold the mixture
into the reserved gelatin mixture. Cover and refrigerate for 5 min.
Turn mixture into pie shell or spoon into 8 parfait glasses. Chill
until firm. Garnish w/chocolate shavings.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 394 Calories; 13g Fat (57% calories from
fat); 15g Protein; 7g Carbohydrate; 378mg Cholesterol; 309mg Sodium

Title: TOLL HOUSE COOKIES
Categories: Desserts, Cookies
Yield: 1 batchngs

1/2 c Butter
1/4 c Shortening
1/2 c White sugar
1/2 c Brown sugar
2 Eggs
2 t Vanilla
1 1/2 c Flour
1/2 t Baking powder
1/2 t Salt
2 c Semisweet chocolate pieces

Make 8″ foil “pans” so cookies will hold shape.

Mix all in order given. chill dough 3 hours – 3 days.
From Marie Campbell

—–

Calico Bean Soup Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Gifts Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Bean Mix—
4 tablespoons lima beans — large
3 tablespoons lima beans — small
3 tablespoons red kidney beans
3 tablespoons great northern beans
2 tablespoons split peas
2 tablespoons white beans — small
2 tablespoons lentils
2 tablespoons black-eyed peas
2 tablespoons pinto beans
2 tablespoons garbanzo beans
2 tablespoons navy beans
2 tablespoons black turtle beans
—Spice packet—
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 tablespoon chopped dried onions
1 teaspoon dried bell pepper
1/2 teaspoon oregano
1/4 teaspoon cracked black pepper

To make the soup mix, combine the beans and place in plastic bag. Bags
that are decorated for holidays can be found in craft shops. Place the
spices in a small plastic bag. Very small ziplock bags can also be found
in craft shops. Include the following recipe:

Calico Bean Soup

Package of beans
Packet of spices
Hambone, hamhock or 1/2 pound of ham*
2 quarts of water
1 large onion, chopped
1 28 ounce can of tomatoes or 2 14-1/2 ounce cans
Juice of 1 lemon
Salt to taste

*If desired, omit ham and substitute beef, chicken, or vegetable
stock for the cooking water.

Wash beans thoroughly. Place in a large kettle, cover with water and soak
overnight. (An alternate method is to bring beans and water to a boil,
remove from heat, and cover and let stand for 1 hour .) Next drain beans
and add 2 quarts of new water and ham or ham hock (or use broth if
omitting ham). Simmer slowly for 2-1/2 to 3 hours. Then add spice
packet, onion, tomatoes (undrained), lemon juice and salt to taste (spice
packet contains no salt). Simmer another 30 minutes or until beans are
tender.

Take ham from soup. Remove any bits of ham from bone and return to soup.
If using boneless ham, cut into bite-size pieces and return to soup.
Serve.

– – – – – – – – – – – – – – – – – –

NOTES : Substitute beans freely; use anasazi beans, pink beans, red
beans, etc. There should be approximately 1 pound of beans in all.