3 cups almonds
2 cups sugar
1 cup water
28 oz. semi-sweet chocolate
1 cup powdered sugar
Mix almonds, sugar, water in a heavy saucepan over medium high heat for
about 5 minutes until mixture has a sandy texture and coats the almonds.
(While stirring, push mixture up the sides to make sugar crystalize.)
Spread almonds on a baking sheet covered with parchment paper and
freeze.

Warm chocolate until just melted (about 88 F). Put almonds into a bowl and
pour 1/2 of the chocolate in and mix vigoriously to keep almonds from
clumping together. Add the rest of the chocolate and continue to stir
until almonds are well coated.

Roll almonds in powdered sugar to coat.

Title: Impossible Ham Pie
Categories: Meats, Pies
Servings: 6

2 c Ham,smoked fully cooked, cut
1 c Swiss cheese,shredded
1/3 c Onion, chopped
2 c Milk
4 Eggs
1 c Bisquick baking mix
1/8 ts Pepper

GREASE pie plate. Sprinkle ham, cheese and onion in pie plate. BEAT
remaining ingred. 15 sec. in blender on high speed. Pour into pie plate.
BAKE 35-40 min. at 400 or til knife inserted comes out clean. Cool 5 min.
6 servings. May substitute 12 slices bacon, crisply cooked and crumbled.
Lisa Crawley

—–

Title: Herbed Vinaigrette
Categories: Salad dres
Yield: 1 servings

——————————-GOURMET, 7/88——————————-
2 T White wine vinegar OR
-fresh lemon juice
1/2 t Dijon
1/3 c Olive oil
1 1/2 t Fresh parsley, minced
1 1/2 t Fresh chives, snipped
1 1/2 t Fresh tarragon, minced OR
-1/2t dried, crumbled
1 1/2 t Fresh chervil, minced OR
-1/2t dried, crumbled

In a bowl whisk together the vinegar, mustard, and slat and pepper to
taste, add the oil in a stream, whisking, and whisk the vinaigrette until
it is emulsified. Stir in th eparsley, chives, tarragon and the chervil.
Makes about 2/3 cup. gourmet 7/88

—–

Title: SCOTTISH OATEN BREAD COCA-COLA
Categories: Breads
Yield: 1 servings

2 c All-purpose flour
1 c Old-fashioned rolled oats
1/2 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 Egg
3 tb Oil or shortening, melted
1/2 ts Vanilla extract
1 c COCA-COLA
1 c Prunes, very well drained
And coarsely chopped *
1/2 c Walnuts, chopped
Prune halves (optional)

* you may substitute 1/2 cups of dried prunes. Lightly spoon the flour
into a measuring cup; level off.

In a large bowl, stir together the flour, rolled oats, sugar, baking
powder, baking soda, and salt.

In another bowl, beat with a fork, the egg, oil, and vanilla extract until
well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and
nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly
floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired.

Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden
toothpick inserted in the center comes out cleans. Cool on a rack for 20
minutes before removing the bread from the pan. Store in foil overnight
before slicing. Makes 1 loaf.

Recipe: “International Cooking with Coca-Cola”, a give-away
pamphlet from The Coca-Cola Company, 1981

—–

Title: Hearty vegetable broth
Categories: Low-Fat, Soups, Mcdougall
Yield: 1 servings

5 qt Water
2 lg Onions; peeled quartered
4 Cl Garlic; peeled
4 Celery; thickly sliced
4 lg Carrots, scrubbed; thickly s
2 lg Potatoes, scrubbed; coarsely
2 Leeks, white parts only, was
Several large sprigs fresh p
2 Bay leaves
10 Whole peppercorns
4 tb Soy sauce

Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Place all of
the ingredients in a large soup pot. Bring to a boil, reduce the heat,
cover, and simmer over low heat for 3 to 4 hours. Strain the broth and
discard the vegetables.
Freeze in 1- to 2-cup containers for use in recipes calling for
vegetable stock or broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Tiramisu Torte

Recipe By : Healthy Meals in Minutes
Serving Size : 12 Preparation Time :0:00
Categories : Tortes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 ounces cream cheese, fat free
2 cups sour cream, nonfat
1/2 cup sugar
1/4 cup milk, skim
3 tablespoons orange liqueur
1 tablespoon sherry
1 cup strong cold coffee
7 ounces ladyfinger cookies
2 ounces semisweet chocolate — grated

1. In a large bowl, using an electric mixer set on medium speed, beat
together cream cheese, sour cream, sugar, milk, 2 Tbsp of orange liqueur and
sherry until smooth. In a small bowl, combine coffee and remaining orange
liqueur.

2. Arrange some ladyfingers over the bottom of a 9 inch springform pan.
Brush with half of coffee mixture. Spread half of cheese mixture over
ladyfingers; smooth top. Sprinkle half of chocolate on top. Repeat
layering with remaining ladyfingers, coffee mixture, cheese mixture and
chocolate.

3. Cover with plastic wrap; refrigerate for 4 hours or overnight.

– – – – – – – – – – – – – – – – – –

NOTES : Calories: 203 (13.6% from fat)
Fat: 2.9g
cholesterol: 67mg
Carbohydrate: 31.9g
Fiber: 0g
Sodium: 258mg
Nutr. Assoc. : 0 0 0 0 0 0 2751 0 0

BULGUR AND WALNUT LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
3 Garlic cloves — minced
2 tb Oil
8 oz Mushrooms, sliced
1 tb Minced fresh herbs
-(rosemary thyme are nice)
1 tb Tamari
2 ts Vegemite (optional)
Salt pepper — to taste
1 1/2 c Bulgur wheat
3 c Water
8 oz Walnuts — finely chopped
4 Carrots — cooked and mashed
2 tb Flour
1 c Bread crumbs

Saute onion and garlic in oil until soft, then add mushrooms and continue
cooking until most of the mushroom liquid has evaporated. Remove from heat
and blend in herbs, tamari, Vegemite (if using), and salt and pepper to
taste. Set aside.

In a large, dry, saucepan, toast bulgur over medium heat until it is
lightly browned, stirring constantly. Add mushroom mixture and water to
bulgur and simmer until liquid is absorbed. Remove from heat and stir in
mashed carrots, flour and breadcrumbs. Adjust seasoning if necessary.

Turn out mixture into a greased loaf pan, cover with aluminum foil and bake
at a moderate temperature for about one hour.

From the kitchen of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Keftes de Prassa (Leek Meatballs)
Categories: Beef, Harned 1994, Herb/spice, Sephardic, Vegetables
Yield: 6 servings

1 bn Leeks
1 1/2 c ;Salted water
2 lb Lean ground beef
4 Eggs; beaten
1 ts Each cumin and turmeric
1 ts Each salt and pepper
2 ts Garlic; finely chopped
1/4 c Dill weed or
2 ts Dried dill weed
1/4 c Sesame seeds
Flour
Olive or vegetable oil
Lemon wedges or
Red wine vinegar

Cut off roots from bulb end of leeks. Remove tough outer leaves and
trim off tops. Slice lengthwise and wash thoroughly under running
water. Slice into 1/2″ pieces. Bring salted water to a boil, add
leeks, and simmer 10 minutes or until leeks are tender. Drain in a
colander and squeeze all water from leeks.

Combine remaining ingredients (except flour and oil), add leeks, and
blend gently. Shape into meatballs and roll in flour. Flatten
meatballs a little and fry in 1/4″ oil until brown on both sides. Add
more oil to pan when necessary. Serve with lemon wedges or red wine
vinegar.

Yield: 6 to 8 servings.

Variations: Substitute 5 cups finely chopped parsley or scallions
for the leeks. The beef mixture can be shaped into finger rolls,
stuffed with cooked rice, and fried in olive or sesame oil. Or
barbecue the meatballs after coating them with flour.

From _From My Grandmother’s Kitchen: A Sephardic Cookbook_ by Viviane
Alchech Miner with Linda Krinn. Gainesville, FL: Triad Publishing
Company, Inc., 1984. Pg. 74. ISBN 0-937404-23-3. Posted by Cathy
Harned.

MMMMM

Title: Lemon-Thyme Pesto
Categories: Main dish, Pasta, Vegan
Yield: 1 recipe

2/3 c Packed stemmed fresh parsley
1/4 c Pine nuts
1 tb Ground dried thyme
1 tb Grated lemon peel
1 tb Fresh lemon juice
1/4 c Olive oil (or more)
Salt pepper

In processor, blend first 5 ingredients until almost smooth. With
machine running, gradually add 1/4 cup oil and process until smooth.
If pesto is dry, mix in more oil by spoonfuls. Season to taste with
salt and pepper.

(Can be made ahead. Press plastic wrap onto surface of pesto. Cover
and refrigerate up to 2 days or freeze up to 1 week. Bring to room
temperature before using.)

Barbara Karoff, in “Bon Appetit” August, 1994 Posted by Karen Mintzias

—–

Pumpkin Chip Cookies

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can pumpkin pie filling
1 tsp. baking soda
2 tbsp. milk
2 c. sugar
2 eggs
1 c. vegetable oil
4 c. flour
4 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
1 sm. bag chocolate chips

Preparation :
Mix ingredients well. Bake 10 to 12 minutes in 350 degree oven.
Cookies will be soft and cake-like, perfect for a Halloween party.
They will be a big hit with kids and grown-ups as well.

– – – – – – – – – – – – – – – – – –