Noodles In Fairy Butter (Recipe For April Fools Day)

Recipe By : Janet Morrissey
Serving Size : 1 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Egg Yolks — hard-cooked
1/2 Cup Sugar
1/2 Cup Sweet Butter — softened
1 Tsp. Dried Thyme — *
1 Tsp. Dried Sweet Basil — *
2 Tbsps. Orange Flower Water
1 Pound Noodles — cooked
1 Orange — sliced

beat the egg yolks, sugar, butter, thyme, basil, and orange water in a
small bowl until smooth. Mix enough of the butter with the hot noodles
to coat them with a golden-yellow color. Garnish with orange slices.

* whenever possible, I use fresh rather than dried herbs

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NOTES : Since April Fool’s Day is coming up I looked through a book I have
that lists various dishes for different festivals throughout the year. It’s
called A Kitchen Witch’s Cookbook.

This is a recipe from the England, in the 1700s. The notes indicate "This
is a sweet side dish which, with its bright color and scent, inspires
thoughts of spring frolic, abundant buttercups, and pranks by the Fey.
People of the Middle Ages loved sweetened or spiced butter, especially
honey or sage butter.

ROSY BERRY SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Fruits/nuts Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 oz Raspberries-frozen, thawed
2 c Burgundy
2 1/2 c Water
1 Cinnamon-3 inch stick
1/4 T Cornstarch
Whipping cream

Combine first 5 ingredients in a deep, ceramic,
heatproof casserole or stainless steel saucepan
(mixture will discolor aluminum). Bring mixture to a
boil; reduce heat, and simmer 15 minutes. Press
raspberry mixture through a sieve, and return to
casserole or saucepan; discard seeds. Combine
cornstarch and 1/4 cup raspberry liquid; stir well.
Bring remaining liquid to a boil. Reduce heat to
low, and stir in cornstarch mixture. Cook, stirring
constantly, until slightly thickened. Chill 6 to 8
hours. Drizzle whipping cream in soup, and swirl in
with a knife. Yield: 5 cups. Strawberries my be
substituted for raspberries. From Southern Living
Cookbook

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Title: Peanutty Butternut Squash
Categories: Vegetarian, Vegan, Vegetables
Yield: 2 servings

3 oz Butternut squash
1 1/2 oz Shallots; chopped fine
1 1/2 oz Peanuts
2 tb Sunflower oil
1 ts Fresh dill; chopped
1/4 ts Thyme
1/2 ts Basil
1/2 ts Salt
3 oz Avocado; sliced

Preheat oven to 400 degrees. Lightly oil 4 x 8 baking pan with
sunflower oil. Cut squash in half; remove the seeds and discard them.
Place squash halves in a baking pan cut side down, with 1/3-inch
water. Bake for 40 mintues. Take squash out of oven, and lower heat
to 350 degrees. When cool enough to handle, remove skin from squash
and cut the squash into 1-inch cubes. Combine the shallots with the
squash and transfer to baking pan. IN a blender, place penuts, oil,
dill, thyme, basil and salt. Puree until smooth.
Pour over squash and shallots, and bake for 20 minutes. Top with
avocado.

From DEEANNE’s recipe files

MMMMM

Title: Mini Morsel Shortbread Squares
Categories: Cookies
Yield: 3 servings

1 c Butter; softened
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
2 c Mini chocolate chips

Preheat oven to 350. In large mixer bowl, beat butter and sugar
until creamy. Beat in egg and vanilla. Gradually beat in flour. Stir
in 1 cup mini chocolate chips. Spread batter into ungreased 13×9″ pan.
Bake 30 to 33 minutes just until top begins to brown. Immediately
sprinkle remaining 1 cup mini chocolate chips over top.
Let stand 5 minutes or until chips become shiny and soft; spread
chocolate over top. Cool 10 minutes. While still warm cut into 1 1/4
inch squares. Cool completely. Makes about 3 dozen.

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Bread Machine Garlic Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour — +1 tablespoon
3 1/3 tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon minced garlic
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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CHOCOLATE NO BAKE COOKIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
2 c Sugar
1/2 c -Water
2 ts Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut

Mix butter, sugar, water and cocoa together, bring
to a boil for 30 seconds. Remove from heat and add
peanut butter, oatmeal or coconut. Drop on wax paper
and let harden.

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Title: Exchanges for Special Foods (Vegetarian)
Categories: Diabetic, Info/help
Yield: 1 chart

EXCHANGES FOR SPECIAL FOODS
brewer’s yeast, 3 Tblsp = 1 bread;
carob flour, 1/8 cup = 1 bread;
kefir, 1 cup = 1 milk plus 1 fat;
miso, 3 Tblsp = 1 bread plus 1/2 lean meat;
sea vegetables, cooked, 1/2 cup = 1 vegetable;
soy flour, 1/4 cup = 1 lean meat plus 1/2 bread;
soy grits, raw, 1/8 cup = 1 lean meat;
soy milk, 1 cup = 1 milk plus 1 fat;
tahini, 1 tsp = 1 fat;
tempeh, 4 oz. = 1 bread plus 2 protein;
wheat germ, 1 Tblsp = 1/2 bread;
(if used in large amounts may need to add a fat exchange. Speak to
your dietitian.)

The article also says that vegetarians should treat legumes as 1/2
protein and one bread, rather than just bread. The author also
reccomends using low fat, high fiber recipes.

MMMMM

Title: Lover’s Salad With Strawberry Vinaigrette
Categories: Salads
Yield: 4 servings

Vinaigrette:

5 ozs frozen strawberries — defrosted
2 1/2 tbsps balsamic vinegar 2 tbsps olive oil 1 tsp
dijon mustard 1/4 tsp salt ground black pepper — to
taste

Salad: 1/2 lb asparagus 1 head Boston lettuce 5 ozs
baby greens 1 med carrot — peeled and shredded 1/2 c
feta cheese — crumbled 2 tbsps almond slivers —
toasted

To Prepare the Vinaigrette: In a blender or food
processor, puree the berries. Add the vinegar, oil,
mustard, salt and pepper. Blend until smooth.
Refrigerate until ready to use.

To Prepare the Salad: Break off the ends of the
asparagus and cut on the diagonal into 2-inch pieces.
Bring a pan of water to a boil, add the asparagus and
cook 2-3 minutes, until tender. Drain and rinse in
cold water until chilled. Pat dry. Clean and tear the
lettuce and greens into bite-size pieces. Put into a
large bowl, cover with paper towels and refrigerate.
When ready to serve, combine the asparagus, greens,
carrot, feta and almonds. Toss with about half the
vinaigrette, using just enough to lightly coat the
greens. Serve.

Recipe By : Seattle Times-posted by Mike Key

From: Mike Key Date: Mon,
02-05-96 (19:08) Sound Advice
Recipes (1923)

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BLACK BEAN GAZPACHO #1

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Black beans
2 qt — water
2 c Onion — chopped
1/2 c Celery — chopped
1/2 c Carrots — chopped
1 t Salt
—–GARNISHES—–
Cucumber — chopped
Egg — hard-boiled sliced
Onion — minced
Bell pepper, green — diced
Lemon — slices
Pepper, red — diced
Tomato pulp
Croutons
Bacon — crumbled

Calories per serving: 137 Fat grams per serving: 1
Approx. Cook Time: 3:30

Pick over and wash beans. Bring to a boil for two
minutes; cover and set aside one hour. Add onion,
celery and carrots; simmer slowly for 2 hours. Puree
with liquid. Bring soup to a simmer and taste for
seasoning, adding chicken stock or water if too thick.
Serve in wide bowls and pass garnishes separately.

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DOUBLE-CRUST LEMON PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pastry for 8″ dbl-crust pie
Sugar
2 tb Flour
1 d Salt
1/4 c Butter or margarine
– softened
3 Eggs
1 t Grated lemon peel
1 md Lemon — unpeeled
– thinly sliced
1/2 c Water
1/2 ts Ground cinnamon

On floured surface, roll out half of pastry and fit
into 8-inch pie pan. Mix 1 1/4 cups sugar, flour and
salt. Blend in butter. Reserve about 1 teaspoon egg
white and beat remaining eggs well. Add eggs to sugar
mixture, then mix in lemon peel, lemon slices and
water. Turn into pastry shell. Roll out remaining
pastry and fit over pie. Cut slits in top and seal and
flute edges of pastry. Brush top of pie with reserved
egg white. Mix 2 teaspoons sugar with cinnamon and
sprinkle over pie. Bake at 400F 30 to 35 minutes.
Serve warm.

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