Archive for May, 2012

Dried Fruit Compote

Recipe

2 May

Title: Dried Fruit Compote
Categories: Desserts, Fruits, Harned 1994, Jewish
Yield: 16 servings

3/4 lb Pitted prunes
1/2 lb Dried peaches, apples
-or pears
1/2 c Raisins
1 Lemon; quartered
1/2 c Sugar
1 Whole clove
1 Cinnamon stick

Fruit compotes are a typical dessert for a Sabbath meat meal.

In a large saucepan, combine fruits, sugar, clove and cinnamon stick
with 6 c. water. Bring to a simmer over medium heat, cover, lower
heat and simmer until tender, 30 to 45 minutes. Remove lemons, clove
and cinnamon stick before serving warm or chilled.

Yield: About 8 cups; serves 16.

Nutritional information per serving: 122 calories; 1 g protein; 0 g
fat; 32 g carbohydrates; 3 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

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Filed under: Soups

Our Version Of Julia Childs Parsnip Puree

Recipe

1 May

OUR VERSION OF JULIA CHILD’S PARSNIP PUREE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 lb parsnips, peeled and sliced
: about 1/3-inch thick
1 ts salt
2 to 3 tablesp unsalted
: butter — cut into bits
: Salt and freshly ground
: white pepper — to
: taste

In a saucepan, combine the parsnips and salt and
enough water to just coverthem. Bring to a boil and
simmer for 20 to 30 minutes or until tender and two
thirds of the water has evaporated. Using a food mill
fitted with the fine blade or a food processor, puree
the mixture and season with salt and freshly ground
white pepper to taste. Set the pan over another
containing simmering water, cover and let cook for 20
to 30 minutes more. (The parsnip puree improves in
flavor with this additional cooking.)

Yield: 4 to 6 servings

Recipe By : COOKING LIVE SHOW #CL8726

From: “Jon And Angele Freeman”

Filed under: Main Courses, Pasta, Quick, Side Dish, Starches, Vegetarian

Spinach Saute

Recipe

1 May

Title: Spinach Saute
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lb Spinach, fresh 2 tb Oil, salad; to 3 tb.
1 lg Tomato; peeled and cut in Salt; to taste
-thin wedges Pepper; to taste
2 Garlic cloves; crushed

Wash spinach thoroughly and drain. Saute tomato and garlic in salad
oil in a large skillet. Add spinach; cover and cook over low heat 15
minutes, stirring once or twice. Add salt and pepper to taste. Cook,
uncovered, 5 to 10 minutes longer, stirring occasionally.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
Nancy O’Brion NOTES:
(I would cut back on the fat to make even less.)

SOURCE: Southern Living Magazine, April, 1977. Typed for you by Nancy
Coleman.

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Filed under: Artichokes, Chicken, Persian, Stews

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Archive for May, 2012

Dried Fruit Compote

Our Version Of Julia Childs Parsnip Puree

Spinach Saute

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