Title: ORTEGA JALAPENO ICE CREAM
Categories: Desserts, Ice cream
Yield: 1 servings

1 qt Vanilla ice cream; slightly 3 ts Jalapenos; diced
Softened 1/2 ts Grated lime peel

In large bowl, combine ice cream, jalapenos and lime peel. Return to ice
cream container and refreeze until firm.

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Apple ‘n Oats Streusel Coffeecake

Recipe By : Bon Appetit/ Magazine/ Novemer 1990 p. 16
Serving Size : 32 Preparation Time :0:00
Categories : Cakes- Loaf Coffeecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
STREUSEL TOPPING:
1/2 cup packed brown sugar
1/2 cup oats
2 teaspoons cinnamon
1/4 cup butter — chilled

CAKE:
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup unsalted butter — softened
1 1/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups plain nonfat yogurt
1 medium Granny Smith apple — peeled and chopped

Oven: 350
Grease two 9x5x3 inch loaf pans.

STREUSEL TOPPING:
Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter using
fingers or pastry blender til mixture
resembles coarse meal. Set aside.

CAKE:
Sift flour, baking powder and baking soda into large bowl. Using electric
mixer, cream 3/4 cup butter and 1-1/3 cups
sugar together in another large bowl til fluffy. Add eggs 1 at a time, beating
well after each addition. Mix in vanilla.

Fold in dry ingredients alternately with plain yogurt, beginning and ending
with dry ingredients.

Pour about 1-1/2 cups batter into bottom of each prepared pan. Sprinkle 1/3 cup
streusel over each. Sprinkle 1/4 of
apple over each.

Divide remaining batter, streusel and apple between pans, beginning with
batter. Run small knife through batter to
create swirl.

Bake til golden brown and toothpick inserted into centers comes out clean,
about 55 minutes. Cool on racks. Serve warm
or at room temperature.

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Title: Studynyna Rybiacha (Fish In Aspic)
Categories: Fish, Main dish, Christmas, Russian
Servings: 10

1 lg Firm Fleshed Fish; (White
-fish, Canadian Sole,
-Flounder, About 2 Pounds)
3 Fish Heads And Trimmings
2 lg Onions
2 lg Carrots
4 Black Peppercorns; To Taste
1 lg Bay Leaf
2 tb Sugar
2 ts Salt
1 pk Plain Geletin; (1 Envelope)

Wast the whole fish and fish heads in cold water. Run a knife over the
fish, scraping from tail to head, to remove any leftover scales. Rinse
the gut cavity. Cut off the head at the gills, rinse again and cut into
equal pieces. Rub inside and out with salt and set aside. Remove the
gills from the heads. Combine the fish heads, tail, fins and all
ingredients in a 4 quart pot, then cover with 6 cups of cold water. Bring
to a boil, skimming off the foam, then reduce to a gentle simmer. Cook
for 20 minutes or until the heads are cooked through. Using a small
sieve, lined with a wet towel or cheesecloth, pour the liquid into a 2
quart jar. When most is poured off, press lightly on the remains and pour
off the rest. Place the sections of fish in about 2 cups of stock. Bring
to a gentle boil and simmer for about 10 minutes or until the fish turns
white. Do NOT overcook or the pieces will fall apart. With a slotted
spoon, remove the fish pieces and place on a platter to cool. When cool
enough to handle, remove the skin and bones trying to keep the pieces
large and not ragged. Cover and cool. Strain the cooking liquid again
and add to the rest of the stock. For a more intense flavor, stock may be
reheated and reduced by a third. Dissolve the gelatin in 1 cup of fish
tock and add. Taste and add salt if needed. Cool. Pour in enough stock
to cover the bottom of a 6 cup fish mold or glass pan by 1/2 inch.
Reftigerate until set. Remove the peel from thecooked carrots and slice
them into thin rounds. Arrange the carrot rounds in an attractive pattern
on the aspic, add a little more cooled stock, and cool until set. Evenly
spread the fish pieces over the aspic, covering with more stock, cooling
until set. Continue to add stock until the fish is completely covered.
Refrigerate overnight.

TO SERVE:

Run a sharp knife around the edge of the mold. Place a platter on top of
the mold and invert. (A hot damp cloth helps to release it.) Garnish
with parsley sprigs and lemon slices just before serving.

MMMMM

GALA VEGETABLE-NUT PATE’

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Raw pecans
1 c Raw walnuts
1 c Raw sunflower seeds
3/4 c Chopped onions
2 tb Spike seasoning
2 1/3 c Bottled water
1/2 c Chopped fresh cilantro
1/4 c Chopped fresh parsley
1/2 c Grated carrots
1/2 c Grated zucchini
1/2 c Diced red bell peppers
Bell peppers
— red, yellow and green
— hollowed out in center
Lettuce leaves
Assorted crudites

Place nuts, sunflower seeds, onions, Spike seasoning, and water in food
processor, and process 25 to 30 seconds. Pour mixture into medium-sized
bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell
pepper cups on bed of lettuce surrounded by cucumber zucchini slices,
celery, carrot jicama sticks.

Source: Mrs. Gooch’s recipes flyer Typed for you by Karen Mintzias

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Title: Cranberry-Nut Bread
Categories: Diabetic, Breads/bm
Yield: 15 servings

1 c Whole wheat flour; 2 tb Vegetable oil;
1 c Unbleached all-purpose flour 1 Egg;
1/4 c Sugar; 1 c Cranberries; frsh/frozen
1 tb Baking powder; -chopped
2 ts Orange; rind grated 1/3 c Raisins;
1 c Orange juice; 1/3 c Walnuts; chopped

Combine the flours, sugar, baking powder, and orange rind in a mixing
bowl. Add the remaining ingredients and stir to blend well.

Pour into an oiled 9 x 5 inch loaf pan. Bake at 350 F for 45 to 50
minutes. Cool for 6 minutes before removing from the pan.

Cool thoroughly on a wire rack. Store in a plastic bag or aluminum
foil for at least one day before slicing.

1/15 recipe – 142 calories, 1 bread, 1/2 fruit, 1 fat exchange 24
grams carbohydrate, 3 grams protein, 4 grams fat 55 mg sodium, 120 mg
potassium, 18 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Quaker’s Chewy Chocolate No-Bake

Recipe By : Paul A. Meadows
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz Semisweet chocolate pieces
1/3 c Margarine or butter
16 lg Marshmallows
1 ts Vanilla
2 c QUAKER Oats uncooked (quick or old fashion
1 c Mixed fruit

Mixed fruit may consist of any combination of raisins,
diced dried mixed fruit, flaked coconut, miniature
marshmallows or chopped nuts

In large saucepan over low heat, melt chocolate
pieces, margarine and marshmallows stirring until
smooth. Remove from heat; cool slightly. Stir in
remaining ingredients. Drop by rounded teaspoonfuls
onto wax paper. Chill 2 to 3 hours. Let stand at room
temperature about 15 minutes before serving. Store in
tightly covered container in refrigerator. MICROWAVE
DIRECTIONS: Place chocolate pieces, margarine and
marshmallows in large microwaveable bowl. Microwave
on HIGH 1 to 2 minutes or until mixture is melted and
smooth, stirring every 20 seconds. Proceed as recipe
directs.

Nutrition Information: 1 piece Calories 75, Calories
From Fat 27, Total Fat 3g, Saturated Fat 1g,
Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 12g,
Dietary Fiber 1g, Protein 1g

– – – – – – – – – – – – – – – – – –

Title: LINCOLNSHIRE PLUM BREAD
Categories: Bread, Muffins
Yield: 1 servings

1 lb Strong white bread flour
1/4 oz Easy-blend yeast
1 ts Ground cinnamon
1 ts Ground allspice
4 tb Sugar
1 pn Salt
2 Eggs; lightly beaten
1/4 lb Butter; melted
8 tb Milk; warm
1/2 lb Prunes; cut into
– sultana-size pieces
2 oz Currants
2 oz Sultanas

Using a food-mixer or processor or your hands, mix and knead all the
ingredients except the dried fruits to a smooth and elastic dough.
Cover and leave to rise until doubled in size – about 1 hour in a
warm room.

Knock back the risen dough and knead again briefly, gradually
working in the dried fruits until evenly distributed. Divide the
dough in two, shape and put into two small (1 lb) greased and lined
loaf tins. Cover and leave to prove (rise) until puffy and light.

Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for
40-50 minutes. Take the loaves out of the tins and return them to
the oven for a further 10 minutes or so as necessary – the bread will
sound hollow when tapped on the base if it is properly cooked. Makes
2 small loaves.

Source: Philippa Davenport in “Country Living” (British), March 1989.
Typed for you by Karen Mintzias

MMMMM

Spaghetti Al Pomodoro E Basilico

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pound Fresh ripe tomatoes
1/3 cup Italian olive oil
1/2 cup Chopped onion
30 milliliter Garlic
2 tablespoon Chopped fresh basil
Salt pepper to taste
1 1/4 pound Spaghetti
3/4 cup Parmesan cheese
20 Basil leaves

Wash, peel chop tomatoes, discarding seeds. Heat oil in a moderately deep
pan, add onion garlic and saute until onion is limp. Discard garlic and add
tomatoes, chopped basil and salt pepper. Simmer for about 20 minutes over
moderate heat. While sauce is simmering, bring a large pot of water to boil.
Add salt to taste and add spaghetti. Boil until spaghetti is “al dente,” aprox
8 to 10 minutes. Drain spaghetti, toss with the sauce and the grated cheese.

Garnish each plate with some of the basil leaves.
Serve at once.

– – – – – – – – – – – – – – – – – –

Chicken Artichoke Pizza

Recipe By : Better Homes and Gardens Prize Tested Recipe/R. Banghart
Serving Size : 3 Preparation Time :0:00
Categories : Artichokes Cheese
Chicken Main Dishes
Pizza Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounce jar marinated artichoke hearts
2 medium zucchini or yellow summer squash — sliced thin
1 small red bell pepper — chopped
1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms
2 green onions — sliced
1 pound skinless boneless chicken breast — cubed
2 plum tomatoes — sliced
2 1/4 ounce can sliced pitted ripe olives
3 tablespoons white wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon cornstarch — mixed with
1 tablespoon cool water
1 large Boboli shell or thin Bobli shell — 12-16 oz. each
1 1/2 cups shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese

Drain artichokes, reserving liquid. Cut artichokes into bite-size pieces.
Set aside. In large skillet, cook squash and peppers in hot oil until
crisp-tender. Remove. Add mushrooms and onions to skillet. Cook until just
tender. Remove. Cook chicken for 2-3 minutes until no longer pink. Stir in
artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder,
seasoned salt, oregano and basil. combine cornstarch and water. Add to
skillet. cook and stir until bubbly. Cook for 1 minutes more. Return all
vegetables to skillet. Stir. Place Bobli shell on Pam sprayed Pizza pan. Top
with chicken mixture and cheese. Bake in a 425 F. oven for 10-12 minutes.
Let stand for 5 minutes. Posted by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

NOTES : Per serving: 496 cals., 23 g. fat, 46 mg. chol.
Delicious recipe. Preparation takes quite a bit of time.

Date: Sat, 16 Apr 94 02:39:08 CDT
From: Jeanne Chappell

Spicy Roasted Chickpeas
———————————————————————–

1 – 16oz pkg (2 C) dried Chickpeas – soak over night
cook on stove or steam till just tender (40 minutes with my B D steamer)
Drain – cool

2 egg whites (or 1/4 Egg Beaters) | combine
1 pkg taco seasoning |

Place Chickpeas taco blend in a large bowl with a tight lid and shake
till Chickpeas are evenly coated.

Evenly distribute Chickpeas on a large cookie sheet sprayed with PAM

BAKE at 325 degrees for 1 hour – stirring occasionally

Store in covered container in the refrigerator