Title: SPICED MINCEMEAT SQUARES
Categories: Cookies
Servings: 16

1/2 c All-purpose flour
1/2 t Ground cinnamon
1/4 t Ground nutmeg
1/4 t Baking soda
1/3 c BLUE BONNET Margarine,
-softened
1/2 c Firmly packed light brown
-sugar
1 Egg
1 c Prepared mincemeat
1 c NABISCO 100% Bran
Confectioners’ Sugar Glaze

In small bowl, combine flour, cinnamon, nutmeg and baking soda; set aside.

In medium bowl with electric mixer at medium speed, beat margarine and
brown sugar until creamy. Beat in egg. Add flour mixture, mincemeat and
bran. Spread into greased 9×9″ baking pan. Bake at 400’F. for 20-25
minutes or util knife inserted in center comes out clean. Cool on wire
rack. Drizzle with Confectioners’ Sugar Glaze. Cut into 2 1/4″ squares.
Store in airtight container.

Makes 16 squares.

MMMMM

Chocolate Mousse – Master Chefs

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
1 cup Cocoa — unsweetened
1/2 cup Water
4 ounces Chocolate, semi-sweet
4 Egg whites — room temp.
melted — cooled to room
1/4 teaspoon Cream of tartar
temperature
2 cups Cream, whipping — whipped
3 tablespoons Espresso powder — instant
to soft peaks

For Mousse:
===========
Heat sugar and water in heavy saucepan over medium-low heat until sugar
dissolves, stirring occasionally and brushing down any crystals from sides of
pan with brush dipped in cold water. Increase heat and boil until mixture
registers 240 F (soft ball stage) on a candy thermometer.

Meanwhile, beat egg whites and cream of tartar until soft peaks form.

Slowly pour in hot syrup, beating until mixture is cool, about 5 minutes
Gently fold in whipped cream, cocoa, melted chocolate and espresso.

Cover and refrigerate for 1 hour.

Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard
Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
Chef: Michel Fitoussi, 24 Fifth Avenue, New York

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MYSTERY CRACKERS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
11 oz Oyster crackers
3/4 c Buttery Popping Oil for
-popcorn
1 1/2 Envelopes Cup O’Soup Cream
-of Chicken
1 T Parsley
1 t Garlic powder

Pour crackers into an air-tight container. Pour oil over crackers. Stir
gently with wooden spoon. Sprinkle soup, garlic powder and parsley into
crackers and stir gently. Stir every so often until oil is absorbed. Store
in container.

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Crumly Cogwheels Tortilla Soup

Recipe By : Crumly Cogwheels Houston Chronicle, May 1997
Serving Size : 10 Preparation Time :0:00
Categories : Mexican/Tex-Mex Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 bunch cilantro — washed well
— (leaves only)
4 garlic cloves
1 small onion — chopped
2 fresh serrano peppers
1 can (10-ounce) tomatoes with green chilies
3 quarts chicken stock
1 can tomato sauce (8 oz)
2 teaspoons ground cumin (cominos) — (2 to 3)
1 teaspoon salt — (up to 2)
2 tablespoons cornstarch dissolved in a small amount of
— water
corn tortillas (about 20) — cut into thin
— strips
vegetable oil
2 cups shredded grilled or poached chicken
— breasts (about 2 ounces per serving)
1 1/2 cups shredded monterey jack cheese — (up to 1)
— (about 1 ounce per serving)
2 avocados — peeled, pitted and
— sliced

Purée cilantro, garlic, onion, peppers and tomatoes with green chilies in a
blender or food processor. Heat stock and add puréed mixture with tomato
sauce, cumin and salt. Bring to a boil, reduce heat and simmer about 1
hour. Stir dissolved cornstarch into stock. Fry tortillas strips in oil
until crisp; drain well. Divide tortilla strips among 10 to 12 bowls. Top
with chicken and ladle the stock over top. Garnish with shredded cheese and
2 or 3 avocado slices. Makes 10 to 12 servings.
“After the recipe for Crumly Cogwheels Cheesecake appeared in the Food
section April 2, several loyal fans of the former restaurant at 1200 Milam
wrote to ask for other favorite recipes, including the Tortilla Soup. It is
their most-requested recipe, said owner Paul Helm, who now operates Crumly
Cogwheels as a full-service catering company. Helm suggests adjusting the
amounts of tortillas, chicken, cheese and avocado to your personal taste.”
Houston Chronicle, May, 1997

By Lou Parris on May 13, 1997

– – – – – – – – – – – – – – – – – –

Title: Easy Hungarian Soup
Categories: Soups/stews, Beef, Hungarian
Yield: 8 servings

2 lb Stewing beef 9 c Water
3 tb Butter 1/4 ts Caraway seeds
1 Onion, chopped 4 Medium carrots, sliced
1 Clove garlic, minced 4 oz Wide noodles
1 tb Paprika 10 oz Frozen cut green beans
2 cn (10 3/4 oz) tomato soup 1 c Sour cream

Using large soup kettle, brown beef on all sides in butter; remove beef and
set aside. Brown onion and garlic in butter until soft, stirring
occasionally. Stir in paprika. Return beef to kettle; add soup, water,
caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer
45 minutes. Stir in noodles and green beans with soup over high heat. Once
soup boils, reduce to simmer, cover and continue cooking about 20 minutes.
Stir occasionally. Stir in sour cream until blended. Heat, but do not
allow to boil.

—–

Cherry Apple Matzo Kugel

Recipe By : LSS Collection
Serving Size : 24 Preparation Time :0:00
Categories : Calling All Kugels… Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large eggs
1 cup sugar
2 teaspoons cinnamon
1 teaspoon salt
5 pieces matzos — whole sheets
Boiling water — for soaking
6 large apples — peeled and chopped
1/4 pound butter — melted
12 ounce jar cherry preserves

OVEN: 350
Greased 9 x 13-inch pan

Beat eggs til light and fluffy. Break up matzos into small pieces. Pour
boiling water over and drain well. Add sugar to eggs; beat again. Add
matzo; beat again. Add melted butter; fold in apples.

Bake 1 hour. Spread preserves on top; bake 10 minutes longer.

– – – – – – – – – – – – – – – – – –

NOTES : Can freeze bottom without preserves. Reheat, then add preserves.
A family favorite!

1 box German Chocolate or Spice Cake mix
1 box Which cake mix
1 pkg Vanilla Sandwich Cookies (1lb 4oz)
1 lg pkg. Vanilla Instant Pudding
Green Food Coloring
12 small Tootsie Rolls
1 new Kitty Litter box
1 new Kitty Litter box liner
1 new Pooper Scooper

Prepare cake mixes per package directions. Bake them in any
shape pan you’d like, you’ll be breaking them up later on, so
it doesn’t matter what they look like.

Prepared pudding mix per package directions. Refrigerate until
well chilled. You may or may not need the entire package–save
the leftovers to eat later on.

Put the cookies into your food processor (with the filling).
Pulse until the cookies are crushed. Don’t over-do it, this is
suppose to look like kitty litter. Scrape the sides of the
processor bowl often, the crumbs tend to stick. You’ll need to
do this in small batches.

To 1 cup of the cookie crumbs, add a few drops of green food
coloring. This is the chlorophyll in the kitty litter. I put
the crumbs into a jar and add the food coloring and shake
until it’s fairly well mixed.

When the cakes are cooled to room temperature, crumble them
into a large bowl. Toss with half of the remaining (uncolored)
cookie crumbs and enough of the pudding to make the mixture
moist, but not soggy.

Line the kitty litter box with the new liner; add the
cake/pudding mixture and spread it out.

Unwrap 3 of the Tootsie Rolls and heat in the microwave until
soft and pliable–don’t melt them. Shape blunt ends into
slightly curved points (use your imagination–grin). Repeat
with 3 more Tootsie Rolls. Bury the shaped Tootsie Rolls in
the cake mixture, allowing some of them to stick out of the
top at random intervals. Again, use your imagination.

Sprinkle the remaining white cookie crumbs over the mixture,
then scatter the green crumbs lightly over the top.

Heat the remaining 6 Tootsie Rolls (see NOTE below), three at
a time in the microwave until ALMOST melted. Scrape them over
the top of the cake and sprinkling with crumbs from the box.

NOTE: This is my idea–I save one of the Tootsie Rolls, heat
it up like you did for the shaped ones. Roll it in a mixture
of the green and white cookie crumbs. Hang it over the side of
the pan. I KNOW, I’m gross!!!

Place kitty litter box on two sheets of newspaper. Serve with
the pooper scooper.

CALZONES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ethnic
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH MIXTURE—–
1 c Warm water
2 ts Yeast
2 tb Oil
1 t Salt
2 tb Sucanat
1 1/4 c Whole wheat flour or 1 c.
-spelt flour
1 1/4 c Unbleached flour
—–FILLING MIXTURE—–
1/2 tb Oil
1/2 c Chopped onion (1 sm. onion)
2 c Chopped mushrooms (about
-1/2 pound)
1/2 c Chopped celery
1/2 c Chopped tomatoes
1/2 c Sliced black olives
1 t Basil
1 t Oregano
2 tb Tomato paste
2 c Crumbled firm tofu (1 12-oz.
-package, drained)
2 tb Nutritional yeast
1 tb Arrowroot
3 tb Salsa (optional)
Salt and pepper to taste
—–DIRECTIONS—–

Dissolve yeast in warm water (about 105 degrees or
just warm to touch). Let sit for about 5 minutes or
untilyeast starts coming to the top of the water. Add
the oil, salt and Sucanat and mix well. Add the whole
whet flour and mix with wooden spoon, scraping the
sides of the bowl often. Stir for about 150 strokes
(the gluten strands will be forming). Add the rest of
the flour except fo the last 1/4 cup. Stir vigorously.
If the dough seems stiff enough to handle, don’t add
the rest of the flour; if not, stir in the rest of the
flour. Turn dough out onto a floured board and knead
for about 5 minutes. Try not to add extra flour as the
more flour you add the drier the final product will
be. Oil or wet your hands so dough doesn’t stick to
your hands while kneading. Place dough into a clean
bowl, cover with a piece of plastic wrap (so dough
won’t stick to it, should it rise and it it) and set
in a warm place to rise for about an hour.

Meanwhile, prepare the filling; heat a heavy skillet
over a medium heat. Add the onions, stir and reduce
heat.Cover with a lid directly over the onions, to let
the onions “sweat.” When onions are transparent, add
mushrooms, celery, tomatoes, olives, basil, oregano,
and tomato paste. Mix well and continue to cook for
aout 5 minutes. Add the crumbled tofu, nutritional
yeast, arrowroot, salsa (if desired) and salt to
taste. Stir and simmer for about 15 minutes. If the
dough mixture isn’t quite ready yet, let mixture cool
for a bit.

When dough is doubled in bulk (or nearly
doubled–don’t let it rise too long), punch it down
and turn it out onto a floured counter again. Divide
it into 6 equal, or nearly-equal portions. Roll each
portion into a circle (or pat it into a circle) about
1/4 inch thick. For each portion, use 1/6 of the
filling, palcing the filling over 1/2 of the circle.
Try to leave a 1/2-inch rim around the outside. Fould
dough over, stretching, if necessary. Press down
around the outside with a fork, dipped in water so it
doesn’t stick.

Place on an oiled baking sheet and lightly brush with
oil over the tops. Make a few incisions with a knife
on each calzone.Bake in a preheated 450-degree oven
for 15 to 18 minutes or until golden brown. It is okay
to bake in two batches if you have a small oven.

Serves 6 or 3 calzone-crazed people.

From _Vegan Network_, March 1993

– – – – – – – – – – – – – – – – – –

Title: Rosemary Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

1 tb Virgin olive oil; 1/4 ts Salt;
2 cl Garlic; minced 1/4 ts Pepper;
1 lb New potatoes; 1 ts Dried rosemary; crumbled

In a large non-stick skillet, heat oil. Add garlic and saute about 5
minutes. Cut potatoes into 1″ pieces. Add to garlic and sprinkle
with salt, pepper and rosemary. Toss. Increase heat to medium,
cover and cook about 15 minutes. Recover and cook until potatoes are
browned, about 4 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE;
CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g; SOD: 120mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

DATE AND ORANGE CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Untreated oranges
3 1/2 c Sugar
7 tb Golden syrup
2 tb Coarse salt
1/4 ts Dried chilies — crushed
6 3/4 c Malt vinegar
1 lb Onions — chopped
1 lb Dates — stoned and chopped
1 lb Raisins

Grate the orange zest and set aside. Remove the pith
from the oranges and discard the seeds. Finely chop
the orange flesh. In a large, stainless steel
saucepan, combine the sugar, syrup, salt, chilies, and
vinegar. Bring to a boil over high heat, stirring to
dissolve the sugar. Add the oranges, onions, dates,
raisins, and half the grated zest. Reduce the heat and
simmer until thick, about 1 hour. Stir in the
remaining orange zest. Spoon into warm, sterilized
jars. Leave to cool, then seal. Store in a cool, dark
place.

Micahel W. French, Home Cooking Echo, 4/27/95

From the MM database of Judi M. Phelps.
jphelps@slip.net or jphelps@best.com

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