HAWORTH BILBERRY PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
500 g Bilberries
125 g Caster sugar
2 lg Apples cooking
Shortcrust or puff pastry
Egg white, lightly beaten
Sugar, extra

Mix the bilberries and half the sugar. Core the apples and bake until
tender. Scrape out the pulp and sweeten with the remaining sugar and mix
with the bilberries.

Butter and line a pie plate with pastry. Put in the bilberry filling and
cover with pastry. Brush with egg white if using shortcrust pastry.
Sprinkle with a thin layer of sugar. If using puff pastry glaze with an egg
glaze.

Bake in a hot oven to set the pastry – gas 6 to 7, 200 – 220 Celsius (400 –
425 F) – then lower the heat to moderate (gas 4, 180C, 350F) to cook the
fruit.

Serve with cream.

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OSSO BUCCO A LA MILANAISE

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pound veal shanks-cut — 1 1/2-inch thick
Salt and pepper
Flour for dredging
Olive oil for searing
3/4 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 cup white wine
1 cup chopped tomatoes, — with juices
3 cups brown stock
1 bay leaf
1 sprig thyme
2 garlic cloves
Chopped parsley and lemon wedges for
garnish

Generously season the veal shanks on all sides with salt and pepper. Dredge
lightly in flour, shake
off excess. Heat 1/4 cup olive oil in a large Dutch oven. Brown the shanks on
both sides until
golden, you may need to do this in batches.

Remove all the shanks from the Dutch oven, and add the onions, carrots, and
celery, cook for 2
minutes, stirring occasionally. Add the wine, tomatoes, stock, bay leaf, thyme,
and garlic. Place the
seared shanks back into the Dutch oven. Bring to a boil, reduce heat, cover,
and simmer for 1 1/2
hours. Adjust seasonings, and serve with chopped parsley and lemon wedges.

Yield: 6 servings

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Title: LENTIL MACARONI SOUP
Categories: Soups, Pork
Yield: 4 servings

1 lb Lentils, dried
1/4 c Olive oil
1/2 c Celery, diced
1/2 c Onions, chopped
1 c Tomatoes, crushed
2 c Macaroni or other pasta brok
1 x Salt freshly ground pepper

Fat grams per serving: Approx. Cook
Time: 100 Wash the lentils thoroughly. Place them in
a large saucepan with cold water to cover and cook
over medium heat for about 1-1/2 hours, until tender.
In a seperate saucepan, heat the oil. Add the celery
and onions and saute until golden brown. Add the
tomatoes and simmer for 10 minutes. Add to the
lentils. Bring 2 Qts. of salted water to a boil in a
kettle. Add the macaroni and cook for 10 minutes.
Drain. Add the macaroni to the lentils, season with
salt and pepper and simmer slowly until the pasta is
tender. Serve accompanied by a tossed green salad and
a favorite cheese. SOURCE: N.Y. Times Cookbook

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Title: New Zealand Brown Rice Salad
Categories: Salads, Appetizers, Fruits, Vegan
Yield: 6 servings

1 c Brown rice
2 ea Kiwifruit
1 ea Granny Smith apple
1/2 c Celery, thinly sliced
1/2 c Red pepper strips
1/4 c Walnut pieces
1/4 c Green onions, sliced
2 tb Chopped parsley
3 tb Sherry vinegar
1 tb Olive oil

Cook rice in water according to package directions. Drain and cool.
Peel kiwifruit and cut into 1/4″ thick slices. Cut slices in half to
form semi circles. Core and dice apple into 1/2″ cubes. Toss together
rice, kiwifruit, apple, celery, red pepper strips, walnuts, green
onions and parsley in salad bowl. Mix together vinegar and oil.
Drizzle over salad. Toss to mix well. Cover and refrigerate 1-2
hours, to allow flavors to blend, before serving. Makes 6 servings.

New Zealand Kiwifruit Marketing Board

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Title: Grilled Tuna Salad with Wasabi Dressing
Categories: Main dish, Fish, Salads
Yield: 4 servings

1 T Soy sauce (+ 2 teaspoons) 1 t Sugar
1 T Olive oil (+ 2 teaspoons) 2 Garlic cloves, minced
1 1/4 lb Fresh tuna steak Salt pepper to taste
4 t Wasabi powder * 7 oz Alfalfa sprouts (2 cups)
2 T Tahini * (sesame paste) 7 oz Trimmed enoki mushrooms *
2 T Rice vinegar 1/2 lb Young spinach, stemmed
1 t Dijon mustard 2 T Slivered pickled ginger *

* Available at Asian Markets, well-stocked grocery stores and some health
food markets.

(Note: In place of wasabi, you could use an equal amount of powdered dry
mustard)

In a shallow glass dish, combine 1 T of the soy sauce and 1 t of the oil.
Add the tuna and coat well. Refrigerate for about 15 minutes, turning
fish twice.

Light grill or preheat broiler. In small bowl, mix wasabi powder with 4 t
of hot water. Cover and set aside for 5 minutes.

In another bowl, stir 2 T of warm water into the tahini. Stir in the
wasabi paste, vinegar, mustard, sugar, garlic and the remaining 2 t soy
sauce and 4 t oil. Season with salt and pepper.

Season the tuna with salt and pepper; grill or broil until crusty on the
outside and rare within, about 4 minutes per side. Transfer the fish to a
plate to rest for a few minutes, then slice it against the grain 1/3 inch
thick.

In large bowl, toss the alfalfa sprouts with the enoki mushrooms and all
but 2 T of the dressing. Scatter spinach leaves on 4 large plates and
arrange tuna on top. Drizzle on the remaining 2 T dressing. Mound the
sprout salad on the tuna, scatter the pickled ginger on top and serve.

Reprinted from Food and Wine Magazine, July 1996.

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Ken’s East Bay Hotel Corn Chowder

Recipe By : Key Gourmet CD Rom
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon — cut up
3 cups potatoes — peeled cubed
1 cup celery — chopped
1 cup carrots — chopped (fine)
3 cups chicken broth — divided
3 cups cream-style corn
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups milk
Parsley — chopped
1/2 cup onion — chopped
2 tablespoons flour
1 tablespoon cornstarch
1/8 cup cooking oil

Cook bacon in a Dutch oven until crisp; drain and set aside. Cook onion in bac
on drippings and oil until tender. Add potatoes, 2 cups chicken broth, carrots
, salt and pepper and bring to a boil. Reduce heat and add cream corn and cele
ry. Cover and simmer for 20 minutes until tender. In a bowl, combine 1 cup ch
icken broth, flour and cornstarch; add to pot and cook until thickened. Stir i
n milk. Heat but do not boil. In serving bowls top with bacon and parsley. S
erves 8 to 10.

busted by sooz

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Title: Doughnuts With Kaluha Custard
Categories: Desserts
Yield: 1 servings

1 tb Sugar
3/4 c Warm water
1 pn Ground ginger
1 Pack dry yeast
1 c Milk
1/3 c Sugar
1 ts Salt
1/2 c Shortening
1 Beaten egg
5 6 cups flour

Doughnuts: In a coffee mug dissolve sugar ginger in warm water.
Stir in yeast let stand for 10-15 minutes. Scald milk in saucepan
pour into large mixing bowl. Add sugar, salt shortening. Stir in
egg about 1 cup flour. By this time the yeast in mug should have a
good foamy head. Stir it into the the flour egg mixture. Add another
cup of flour beat well by hand until smooth. Gradually beat in the
rest of the flour. Turn out onto floured board knead by hand for 10
minutes. The dough should be very smooth, satiny light. Place the
dough in a clean buttered bowl, brush top with a little butter
cover with warm damp cloth. Place in warm place let stand about 1
hour until it has doubled in size. Punch down dough roll it onto a
floured board to 1/2″ thickness. With knife or pastry cutter. Cut
dough into 2″ squares or 2*3″ rectangles. Cover let sit until
doubled in size, about 45 minutes. Heat clean vegetable oil in deep
fryer or large skillet to 375. Using wide spatula slide doughnuts
into oil fry until golden, turning once. Lift out drain doughnuts
on paper towels. When they are cool enough to handle, take each one
in turn, using large kitchen syringe inject each doughnut with
about 1 oz. custard. Dip doughnuts into sugar glaze let cool on
wire rack. These must be eaten fresh. Doughnuts:

MMMMM

RECIPE:

RICE MILK
4 cups hot/warm water
1 cup cooked rice (I’ve used white or brown)
1 tsp vanilla

Place all ingredients in a blender until smooth. Let the milk set for about 30
minutes, then without shaking pour the milk into another container ( i use an
old honey jar) leaving most of the sediment in the first container.
This makes about 4-4/12 cups.
Notes:
When I have used cold water and the rice was taken out of the refrigerator,
it just doesn’t come out that well. I don’t know why but its best to use warm
water and warm rice (you can nuke it if its leftovers but freshly made is best)
I have even let it set longer than 30 minutes (overnight) without it making a
difference.

CHOCOLATE INSTANT BREAKFAST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Low-Cal
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Skim milk
1 Egg
1/2 sm Banana — or ripe peeled pear
2 ts Chocolate sauce — recipe below
1/2 ts Vanilla
—–CHOCOLATE SAUCE—–
2 ts Cornstarch
1/2 c Cocoa
2 c -Cold water
8 ts Artificial sweetener granul.
2 ts Vanilla

CHOCOLATE SAUCE Combine cornstarch and cocoa. Whisk
into cold water in a saucepan until there are no dry
bits. Cook, stirring frequently, until mixture comes
to a boil. Stir 1 minute until mixture thickens.
Remove from heat, stir in sweetener (aspartame is OK)
and vanilla and allow to cool. Store in clean jar in
refrigerator up to 6 weeks. Makes 12 servings, about 2
1/4 cups. 3 tb serving 12 calories, 2 grams
carbohydrate, 1 gram protein, 1++ extra choice (free
exchange).

MOCHA SAUCE Substitute 2 cups strong coffee for water.

INSTANT BREAKFAST

Combine milk, egg, banana, sauce and vanilla in a
blender. Blend at high speed 1 min or until frothy.
Makes about 1 1/2 cup.

1 serving, 202 calories, 23 g carbohydrate, 14. g
protein, 6 g fat 1 protein choice, 2 milk choices 2%,
1 fruit veg. choice

Half serving, 3/4 cup: 2 milk choices, 103 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986
Shared but not tested by Elizabeth Rodier, Oct 93
From: Elizabeth Rodier

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Title: LEBKUCHEN COOKIE MIX (FROM GERMANY)
Categories: Cookies, German
Yield: 28 servings

3 c All-purpose flour
1 1/4 ts Nutmeg; ground
1 1/4 ts Cinnamon; ground
1/2 ts Baking soda
1/2 ts Cloves; ground
1/2 ts Allspice; ground
1 Egg
3/4 c Brown sugar; packed
1/2 c Honey
1/2 c Dark molasses
1/2 c Almonds; slivered
1/2 c Candied fruits and peels, fi
-ely chopped
Lemon glaze, optional (recip
– follows)

Stir together the flour, nutmeg, cinnamon, soda, cloves and allspice. In a
large mixer bowl, beat the egg; add brown sugar and beat with an electric
mixer on medium speed until fluffy. Stir in honey and molasses. Add dry
ingredients to molasses mixture; beat until the mixture is well combined.
Stir in almonds and fruits and peels. Cover; chill for several hours. On
floured surface, roll dough into a 14″ square. Cut into 3 1/2 x 2″
rectangles. Place 2″ apart on greased cookie sheet. Bake @ 375 degrees for
12 to 14 minutes or until done. Cool cookies about 1 minute; remove to wire
rack. While cookies are warm, brush with the Lemon Glaze, if desired.

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