PEACHES ‘N CREAM BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk Yeast
2 1/2 c Bread flour
1/2 c Wheat flour
1 tb Gluten
1/4 c Brown sugar, packed
1 t Salt
1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Baking soda
1/3 c Chopped dried peaches
1 c Sliced,canned peaches in
-Lite syrup (drained)
1/3 c Sour cream
1 t Vanilla
1 tb Margarine
1/3 c Peach juice warmed

Use ingredients at room temperature. Add all ingredients into the pan
in the order listed. Select sweet bread and push Start. NOTE: Be sure
to use peaches canned in light syrup. NOTE: If dough is too dry, add
another TBS of peach juice after 5 minutes of kneading.

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Title: Salsa Di Balsamella – Bechamel Cream Sauce
Categories: Italian, Sauces
Yield: 2 Cups

4 tb Butter
4 tb Flour
2 c Milk; heated
Salt
1 pn Cayenne pepper
1 pn Nutmeg

Over low heat, melt the butter into a saucepan, making sure it does
not brown. Add the flour and mix thoroughly. Add the warm milk
slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings. Makes 2 cups/470 ml

From Chef Pasquale Carpino’s Gourmet Italian Cooking

MMMMM

SISIBAKWAT-OKWEMIN (SUGARED CHERRIES)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Giant B.C. cherries
1 1/2 c Maple sugar
1 c Water

Put maple sugar water in a pot boil for 15 minutes. Add the
cherries simmer for 10 minutes. Turn off the heat, cool eat
fresh with bannock.

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PROVOLONE-HAM CELERY STUFFING

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*Ingredients:*
1 c Provolone cheese, grated or
-shredded
2 tb Butter, softened
1/4 c Ham, minced
Worcestershire sauce, dash

*Directions:*

Blend all ingredients and pile lightly in celery.
Makes enough to fill 15 to 20 cut sections of celery.

From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.

Shared by: June Hoffman, 7/93

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Title: Impossible Banana Cream
Categories: Desserts
Servings: 8

Ingredients
1 c Milk
1/3 c Margarine, melted
1 ts Vanilla
3 Eggs
1 1/2 c Sugar
1/2 c Bisquick
2 Bananas, sliced
1 c Whipping cream, chilled
2 tb Sugar, confectionary

Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine,
vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds.
Pour into plate.

Bake about 30 min. Arrange bananas on pie. Beat whipping cream and
powdered sugar until stiff. Spread over top of pie, covering bananas.
Suggestion: Slice bananas after pie is baked and just before covering with
whipped cream.)
FOOD AND WINE CLUB
JAN CARGILL (VHPK03A)

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Cheesecake Pie

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pie
Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups graham cracker crumbs — ~18 squares *
1/3 Cup butter or margarine — Melted
16 ounces cream cheese — Softened
1/2 Cup sugar
2 eggs
1 Teaspoon vanilla extract
1 Teaspoon lemon juice, bottled
1 Cup sour cream
2 Tablespoons sugar
1/2 Teaspoon vanilla extract

Combine crumbs and butter. Firmly press into bottom and up the sides of a 9″
pie plate. Chill. Blend cream cheese, sugar, eggs, vanilla and lemon juice.
Pour into prepared crust; bake at 325 degrees for 25 minutes. Remove from
oven. Cook 5 minutes. Meanwhile, in a small bowl, combine sour cream, sugar
and vanilla. Spread over pie, bake 5 additional minutes. Cool to room
temperature; refrigerate at least 5 hours.

*Or use a 9″ prepared graham cracker pie crust.

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Title: Dip and Sprinkle
Categories: Cookies, Dips
Yield: 60 servings

———————————–COOKIE———————————–
2 1/3 c Sifted flour 1 ea Egg yolk
1/4 ts Salt 1 ts Vanilla
1 c Butter softened 1 c Finely ground almonds
2/3 c Sugar

————————-CHOCOLATE DIPPING MIXTURE————————-
6 oz Semi-sweet chocolate chips 1 tb Hot water
3 tb Butter 1 x Choc. or candy sprinkles

1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg yolk,
and vanilla. Beat until light and fluffy. Gradually add flour and salt
mixture and almonds, mixing until well blended.
2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in
wax paper. Refrigerate until firm, at least two hours.
3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler,
mark each log at 1/4 inch intervals. With a sharp thin knife, cut into
slices and put onto prepared cookie sheet, one inch apart.
4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet
and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot water,
melt chocolate chips and butter. Stir in hot water.
6. Lay sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper.
7. If using sprinkles, dip a few cookies and then sprinkle while
chocolate is still wet. Let dry at least one hour.
from: _Cookiemania_

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GREEN OLIVADA

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups (20 ounces) pitted good quality green olives
4 peeled cloves garlic
1/2 cup extra virgin olive oil (if the olives are packed
in oliv
— -then use the oil from the jar)
2 tablespoons lemon juice
Salt and freshly ground black pepper

Puree all of the ingredients in a food processor; season to taste with salt
and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top
to preserve; refrigerate for 2 weeks or freeze for longer.

Yield: 2 cups

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Title: Fig Walnut Puffs
Categories: Desserts
Yield: 6 servings

22 California dried figs
— stewed, drained
5 Egg whites
1 ts Vanilla extract
3/4 c Sugar
1/2 c Broken walnut meats
Sweetened whipped cream
-OR- top milk

Set aside 6 whole stewed figs for topping. Puree or mash remaining figs,
snipping off stems first. Whip egg whites until very stiff. Add vanilla,
then slowly whip in sugar. By hand, fold in figs and broken walnut meats.
Place in _unbuttered_ baking pan or casserole and bake in moderate oven
(325 F.) for about 45 minutes or until puffed and delicately firm. Serve
while warm in dessert dishes and top each with whole fig and walnut half.
Pass sweetened whipped cream or top milk.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Baked Catfish a la Meuniere

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

6 Catfish fillets (4-5oz ea)

1 Egg

1 tb Water

1/2 c Cracker meal

1/4 c Parmesan cheese

1 tb Lemon and herb seasoning

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