Title: Pseudo-Melinda’s Habanero Pepper Sauce
Categories: Other sauce
Yield: 1 servings

1/2 c Onion, chopped
2 ea Garlic cloves, minced
1 tb Olive oil
1/2 c Carrots, chopped
1/8 c Water
12 ea Habaneros, stemmed, chopped
1/2 c White vinegar
1/4 c Lime juice

Saute onions and garlic in oil over medium low heat until soft
but not brown. Add carrots and water. Bring to boil, reduce to
low and cook until carrots are cooked. Remove this mixture to a
blender and blend alow with the Habaneros. When smooth, mix in
vinegar and lime juice and simmer briefly. If you are looking
to use the sauce immediately, simmer for 5 minutes; if you are
going to store it, 2 minutes will be sufficient heat. You may up
to double the Habs before creating a painfully hot sauce (about
at hot as Melinda’s reserve). In any case, this stuff should be
packed into sterilized containers for storage unless you wat to
drink it up all at once… Adapted from DeWitt and
Gerlach, The Whole Chile Pepper Book.

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Title: Linzer Tart
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

1/4 c Butter; softened 1/4 ts Salt
2 Egg yolks 1/4 ts Cinnamon, ground
2 tb Juice, apple, conc. 1/8 ts Allspice, ground
2 ts Extract, vanilla 1 1/2 c Almonds, ground
1 c Flour 10 oz Fruit spread, raspberry
1/2 ts Baking powder

Use blanched almonds or hazelnuts.

Beat butter in large bowl until light and fluffy. Blend in egg yolks,
juice concentrate, and vanilla. Combine flour, baking powder, salt,
cinnamon, and allspice; mix well. Stir in almonds. Gradually add to
butter mixture, mixing until well-blended. Spread 1-1/2 c batter
evenly onto bottom of 10″ tart pan with removable bottom or 10″
springform pan. Spread fruit evenly over batter, leaving 1″ border
around edge. Spoon remaining batter into pastry bag fitted with 1/2″
plain or star tip. Pipe batter in lattice design over fruit spread.
Chill 30 minutes.

Preheat oven to 350. Bake tart 35 minutes, until crust is golden
brown and fruit spread is bubbly. Cool completely on wire rack.
Serve at room temperature.

Nutrition information per slice: 486 calories, 8 gm protein, 41 gm
carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg
cholesterol, 276 mg sodium, 3/4 diabetic starch/bread exchange,
6-1/4 diabetic fat exchange, 2 diabetic fruit exchange, 1/2
diabetic medium-fat meat exchange

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Mango Pudding

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LISA CRAWLEY TSPN00B—–
1/4 ounce Agar agar
2/3 cup Sugar
2 cup Warm water
1/4 cup Evaporated milk
4 cup Water
Marachino cherries
1 Lg. mango

Soak agar agar stick in a med. bowl with 2 c. warm water 30 minutes.

Transfer agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a
boil over med. heat and cook until agar agar is completely dissolved. Peel
mango and chop into sm. pieces. Remove saucepan from heat and add sugar, milk
and chopped mango. Stir until sugar is totally dissolved. Pour into a 12×8
cake pan. Let stand until cool. Refrig. until pudding is firm, about 15 min.
Cut into diamond shapes. Garnish with marachino cherries. Serve chilled.
Makes 6-8 servings. VARIATION: Mandarin Orange Pudding:

Substitute 1 segmented peeled mandarin orange for the mango pieces. LISA
CRAWLEY TSPN00B

– – – – – – – – – – – – – – – – – –

1 Cup Sour Cream
1/2 Tsp Grainy Dijon Mustard
1/2 Tsp Horseradish
1/4 Tsp Salt

Blend together and refrigerate. Will keep well if refrigerated. Make several
portions ahead. Once you start using it you will find many other foods it
compliments.

NOTES: This is a superb accompaniments to Grilled or Barbecued Salmon but
people love it with hamburgers and on baked potatoes. Since I introduced it it
is now the main sauce served with Salmon at the World Famous Painter’s Lodge
in Campbell River, British Columbia. The Salmon Fishing Capitol of the World.

Title: Lemon Berry Pie
Categories: Pies
Yield: 8 servings

4 oz PHILADELPHIA BRAND Cream
-Cheese, softened *
1 tb Milk
1 tb Sugar
2 t Grated lemon peel
1 tb Lemon juice
8 oz COOL WHIP Whipped Topping,
-thawed (1 tub)
1 Prepared graham cracker
-crumb crust (6 oz)
1 pt Strawberries, hulled, halved
2 c Cold milk
2 pk JELL-O Vanilla or Lemon
-Flavor Instant Pudding
-and Pie Filling

* – Helpful Hint: Soften cream cheese in microwave on HIGH 15-20
seconds.

BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with
wire whisk until smooth. Stir in lemon peel and juice. Stir in 1 1/2
cups of the whipped topping. Spread evenly in bottom of crust. Press
strawberry halves into cream cheese layer, reserving several for
garnish, if desired.

POUR 2 cups milk into large bowl. Add pudding mixes. Beat with wire
whisk 1 minute, Let stand 1 minute or until thickened. Gently stir in
1 cup of the whipped topping. Spoon over strawberries in crust.

REFRIGERATE 4 hours or until set. Garnish with remaining whipped
topping and reserved strawberry halves. Store leftover pie in
refrigerator.

To Prepare with JELL-O Brand Sugar Free Pudding: Prepare as directed
above, using JELL-O Vanilla Flavor Sugar Free Instant Reduced Calorie
Pudding Pie Filling and COOL WHIP LITE Whipped Topping. Substitute
Light PHILADELPHIA BRAND Neufchatel Cheese for the cream cheese.

MMMMM

On a 15 inch oval meat platter:

Spread 1 1/2 cans of refried beans
On top of that, spread 1 1/2 – 2 small containers (from the supermarket) of
guacamole dip (o.k., that’s the easy way; you can also make the guac from
scratch)
On top of that spread: 1 1/2 C. sour cream mixed with 1/3 C. mayonnaise and
1/2 package of dry taco seasoning
On top of that spread about 3 C. of chopped, seeded fresh tomatoes. Press the
tomatoes down LIGHTLY.
On top of that spread about 1 C. of finely chopped
scallions. Press the onions down LIGHTLY.
On top of that sprinkle one small can of chopped ripe olives
In the center of this top layer, put a dab of the sour cream mix and a
cilantro leaf as garnish.

Cover with plastic wrap and refrigerate for 3-4 hours until thoroughly
chilled. Serve with tortilla chips. Do not let sit out for more than 2 hours.

Pickling Cucumbers Frozen

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Cucumbers — sliced thin
2 cups Onions — sliced
1 tablespoon Salt
3 tablespoons Water
1 cup Sugar
1/2 cup Vinegar — cider

Combine cucumbers, onions, salt and water in glass bowl. Let stand at room
temperature 2 hours. Add sugar and vinegar, stirring until sugar is dissolved.
Pack mixture lightly into two 1-pint freezer containers or jars, leaving
1-inch space at top. Cover tightly and freeze overnight or up to 6 weeks. Thaw
at room temperature 4 hours. Refrigerate any leftovers up to 1 week. Makes 4
cups.

– – – – – – – – – – – – – – – – – –

Title: Hot Mulled Cider
Categories: Beverages
Yield: 32 servings

1 ga Cider or unfiltered apple
-juice
2 Apples, thinly sliced
2 Oranges, thinly sliced
2 tb Mulled spice mix
2 Bay leaves
1 ds Vanilla
Dark rum or brandy (opt)

Pour apple juice into a large stainless steel or enamel pot. Add the
sliced apples, oranges, mulled spice mix and bay leaves. Bring to a
boil, reduce heat and simmer 30 minutes. Add vanilla. Strain into cup
with a splash of dark run or brandy, if desired. Stir with cinnamon
sticks.

Makes about 32 4-oz servings,

NOTE: Fresh orange or apple slices may be added before serving. To
make hot mulled wine, substitute a mellow red wine for apple juice
and add a few tablespoons of brown sugar, if desired. More juice or
wine may be added as needed.

MMMMM

NORTHERN CABBAGE KIMCHI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Heads cabbage
7 Korean readishes
1/2 Bundle
–
1/2 Bundle
–
4 Soaked forest mushrooms — ,
Soaked and cut int
4 Dried stone mushroom — ,
Soaked, cleaned an
2 Korean pears — , cut into
Thin juli
5 Garlic bulbs — , peeled and
Crushed
3 sm Ginger roots — , peeled and
Crushed
3 c Red pepper powder — made
Into a paste wi
Red pepper threads
1/2 c Pickled corvina — , cut
Into narrow st
1/3 c Pickled baby squid, “”
1 sm Octopus,
1/3 c Pickled baby shrimp,
Chopped
1/3 lb Oysters
1 1/2 lb Beef brisket, boiled in 5
qt Water or bee
4 c Coarse salt
Table salt
Sugar
Korean watercress — , cut
In 2″ length
Green thread onions — , cut
In 2″ length
“”
“”

Preliminaries

Trim off the tougher outer leaves of the celery cabbage and save them; cut
each cabbage head into 2 to 4 sections lengthwise (see above recipe)

Preparations

1. soak the cabbage sections and the radishes in a brine prepared with 3
cups of salt and 4 quarts of water for 3 to 4 hours or until softened.
Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2″ narrow
strips.

5. cut the 2 remainding radishes into thin julieen; mix the radish strips
with the red pepper paste. Then, add all the remainding vegtables,
mushrooms, and chestnuts along with the octopus, squid, and pickled fish;
mix well. Finally, toss the mixture with oysters and pear strips and season
with salt. This is the stuffing.

6. Pack the stuffing between the layers of the cabbage leaves; filling the
slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a
crock; cover with the salted outer leaves (preliminaries). After 2 or 3
days, add a mixture of salt, pickled corvina juice, pickled baby shrimp
juice, and beef broth, just enough to cover

– – – – – – – – – – – – – – – – – –

Title: VEGETARIAN HOLIDAY ROAST
Categories: Main dish, Vegetarian, Vegetables
Yield: 12 servings

1 1/2 c Lentils
7/8 c Millet
1 c Brown rice
1 1/2 c Chopped walnuts; -OR-
2 c -Whole chestnuts
3 sl Whole wheat toast; crumbled
1/2 c Almond butter
2 c Chopped onions
1/4 c Olive oil
5 lg Garlic cloves; minced
2 tb Fresh sage, chopped
1 ts Dried celery seed
2 tb Fresh rosemary leaves
— chopped
2 ts Salt
2 c Chopped seitan (optional)

———————-MUSHROOM GRAVY———————-
20 md Mushrooms
1/2 c Chopped onion
1 tb Olive oil
1/2 ts Dried oregano; -OR-
2 ts -Fresh oregano
1/3 c Butter
1/2 c Unbleached flour
2 c -Lentil liquor (from above)
1 1/2 c Water
1 ts Salt
1/2 ts Black pepper

Cook the lentils, millet, and brown rice separately;
and reserve two cups of the lentil liquor for making
Mushroom Gravy. If you are using whole chestnuts,
preheat the oven to 400 degrees F. Rinse the nuts and
cut a cross about 1/2 inch deep in the small, pointed
ends. Place the nuts on a cookie sheet and bake about
20 minutes, then cool for about 10 minutes. Remove the
shells and cut the nuts in quarters.

Mix the cooked grains and lentils with the nuts, bread
crumbs, and almond butter in a large bowl and set
aside.

Saute the onions briefly in olive oil, then add the
garlic, sage, celery seed, rosemary, salt, and seitan
if used. Saute 2 to 3 minutes longer, stirring
constantly, then add to the other ingredients, mix
thoroughly (mooshing with fingers works best), and put
into a large oiled baking dish. Lightly coat the top
of the roast with olive oil, then bake at 350 degrees
F for 1-1/4 hours. Serve with Mushroom Gravy (below)
and garnish with parsley.

MUSHROOM GRAVY: Separate the mushroom caps from the
stems, then quarter the caps and halve the stems.
Saute the onion in olive oil on medium heat for 1
minute, then stir in the oregano and add the
mushrooms. Cook, stirring constantly, until the
mushrooms have softened and the bottom of the pan is
covered with liquid. Set aside.

Melt the butter in a saucepan over medium heat, then
stir in the flour and cook, stirring constantly, for 1
to 2 minutes. Add the lentil liquor and water, and
continue stirring until the mixture thickens and
barely begins to boil. Add the mushroom mixture,
salt, and pepper, and continue stirring until the
gravy begins to boil. Remove from heat and serve.

* Source: Brigitte Mars in The Herb Companion,
October/November 1993 * Typos by: Karen Mintzias

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