PUMPERNICKEL BAGELS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Sugar + 1 tsp.
1/4 c Boiling water
1 c Warm (110 F.) water
2 pk Dry yeast
1 tb Salt
2 tb Melted butter
1 c Skim milk,scalded cooled>>
To room temp.
1 c Pumpernickel flour
1 1/2 c Med. rye flour.
4 c A/P flour, or as needed
—–EGG WASH—–
1 Egg beaten with 1 tb. water

In very small skillet, bring 3 tb. sugar to boil,
stirring it over moerate heat. Should melt to rich,
dark brown. CAREFULLY add the boiling water and stir
to dissolve the caramel. Pour into dish to cool.

Combine warm water, yeast and remaining tsp. sugar and
let stand til foamy. Abt. 10 min.

In lge mixing bowl, combine salt, shortening (butter),
cooled milk, and liquid caramel. Add yeast mixture.
Stir in the pumpernickel and rye flours, then 2 cups
of the A/P flour. Spread 1 cup of the remaining A/P
flour on work surface and turn the dough out onto it.
Gradually incorporate the flour, kneading in as much
more as necessary to make a fairly stiff dough. Knead
well until the dough is no longer sticky.

Form dough into ball and place in greased bowl,
turning once or twice. Cover with plastic and place in
not too warm place. Let proof until double. Punch
dough down, halve it, and roll it into 2 10″
cylinders. Cover with towel and let rest for 10 min.

Cut each cylinder into 10 pcs. Cover with dry towel,
then damp one, and let rest another 10 min.

Roll each pc. into “snake” abt. 8″ long, tapered at
ends. Wet both ends, overlap abt. 1 inch, and gently
pinch ends together. Place finished bagels on 2
baking sheets covered with parchment, cover with towel
and let proof until not quite doubled. When ready,
brush tops with egg wash and place in 425 F. oven on 2
racks centered in oven. Bake 10 min. Switch pans and
bake 5 to 10 min. more until well browned. Cool on
racks. Store in plastic bags up to 2 days.
Longer–freeze.

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Title: HALLOWEEN MEATLOAF MICE
Categories: Misc
Yield: 4 servings

——————————–MICE BODIES——————————–
1/2 c Catsup
2 Egg whites; beaten
6 oz Ground turkey
6 oz Ground beef
1 Onion; chopped fine
2/3 c Oatmeal; uncooked
Salt and pepper to taste

———————————-GARNISH———————————-
Carrots **
Spaghetti noodles; uncooked
Raisins
Spaghetti sauce, canned

** First cut 2 coins per mice out of the carrots for ears. Then make long
thin strips out of the remaining carrots for the tails, one for each mouse.
Steam until they are crisp tender. DON’T OVERCOOK!! Preheat oven to 350F.
Mix together the ingredients for the mice bodies and shape into 4 little
mice shaped loafs on baking sheet. Have them shaped to a point in the front
and rounded in the back. Bake for 45 minutes in preheated oven or until
desired doneness. Take and cut little slits for the ears about 1/3 from the
pointed end. Place the carrot coins in the slits for the ears. Make a tiny
slit in the rounded wide end for the tail and place one of the carrot
strips in the slit for the tail. Use the raisins for the eyes. Break the
uncooked spaghetti noodles into pieces and place around the “nose” (pointed
end) for whiskers. Heat the spaghetti sauce. Place a large spoonful of
sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to
serve.

Stolen from someone on Prodigy.

—–

PASTA WITH ANCHOVY AND CLAM SAUCE *** (BTVC62A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pasta
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Anchovies — salted whole or
1/4 cup Parsley — finely chopped pre
2 Cherrystone clams — in the s
1/2 teaspoon Rosemary — chopped
1/4 cup Olive oil
1/2 cup Dry white wine
3 tablespoon Butter
Freshly ground pepper to tas
3 cup Garlic — minced
1 pound Linguine ; other pasta — coo
2 Shallots — finely chopped

If salted whole anchovies are used, wash them in cold running water to remove
most of the external salt and any tiny scales that may be present.
Use the fingers to pull the fillets from the bone. Discard the bones.
Set the fillets aside. Open the clams or have them opened and reserve both the
clams and 1 cup of clam juice. Finely chop the clams and set aside. Heat the
oil and butter in a skillet. Add the garlic and shallots and cook until light
brown. Add the anchovies and stir until they dissolve. Add the parsley,
rosemary, reserved clam juice and white wine and bring to a boil. Add pepper
and a tiny bit of salt and simmer 15 minutes. Add the chopped clams and cook 5
minutes. Serve piping hot over the freshly cooked pasta. Serve red pepper
flakes on the side, if desired, but no cheese. Rita in Scottsdale 09/28 11:04
pm FROM: RITA TAULE (BTVC62A)

– – – – – – – – – – – – – – – – – –

Date: Mon, 04 Oct 93 03:37:26 EDT
From: Lana Porter

GRAPENUTS PIE CRUST

Moisten 1 1/2 cups of Grapenut cereal with 6oz of frozen apple
juice concentrate. Spread this over the bottom of the pie pan (should
cover the bottom and sides of one pan). If the mixture is not enough,
just mix up a bit more in the same proportions.

Title: APPLESAUCE MERINGUE
Categories: Desserts, Fruits
Yield: 6 servings

4 c Applesauce
1 T Lemon Juice
4 x Egg Yolks
4 x Egg Whites
8 T Sugar
1/2 t Vanilla

Grated rind of 1 Lemon
Preheat oven to 300 deg F.
Combine applesauce, lemon juice and rind. Beat in egg yolks and pour
into baking dish. In separate bowl, beat egg whites until peaks form.
Gradually add sugar while continuing to beat. Add vanilla.
Mix approx. 1/4 of meringue thru applesauce and spoon remaining meringue
on top.
Bake 15 minutes. Good hot or cold.

—–

Apple-Pear Butter

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Juicy — tart apples
4 pounds Pears
1 cup Orange juice
1/4 To 1/2 C. water — if desired
2 tablespoons Grated orange peel
2/3 cup Sugar

Apple-Pear Butter Serving Size : Keywords : Preserves Canning Pears
Canning Qty Measurement Preparation : Ingredient *—* Wash
8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse. Keep hot
until needed. Prepare lids as manufacturer directs. Wash apples and pears.
Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring
occasionally, cook over low heat until fruit is tender. If mixture is too dry,
add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve
into a large bow; discard seeds and skins. Return puree to pot. Stir in orange
peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle
into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air.
Wipe
rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and
close
remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints
or quarts,

– – – – – – – – – – – – – – – – – –

Title: LOQUAT JAM
Categories: Jelly/jam
Yield: 1 servings

-Helen Jolly mdfd30e-
1 lb Loquats; partially ripe
1 1/2 c Sugar
1 c Water

Wash fruit. Scald, peel and remove seeds.
Force fruit through food chopper, using coarse
blade. Put ground fruit, sugar and water in saucepan.
Bring to a boil, and boil rapidly until mixture sheets
from the side of the spoon.
Pour into hot sterilized jars, and seal. Makes
about 2 (1/2 pint) jars.

Wis/Gramma

—–

Baked Brussels Sprouts

Recipe By : Good Housekeeping Illustrated Cookbook
Serving Size : 4 Preparation Time :0:05
Categories : Brussels Sprouts Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup dry bread crumbs
2 tablespoons butter — melted
1/4 teaspoon black pepper — freshly ground
1 teaspoon salt
20 ounces frozen brussels sprouts — partially thawed

Preheat oven to 350. Drain brussels sprouts. Blend all ingredients except
brussels sprouts in 2 quart casserole. Add sprouts to casserole, toss to
combine, and bake 45 minutes.

– – – – – – – – – – – – – – – – – –

NOTES : Submitted to MC-Recipes by Barbara Zack April 6, 1997

Date: Mon, 27 Mar 95 13:02:27 PST
From: bob@nmr.varian.com (Bob Huenemann )

McDougall Cajun Red Beans and Rice

Servings: 4-5
Preparation Time: 20 minutes (need cooked beans)
Cooking Time: 30 minutes

1/2 cup water
1 onion, chopped
1 green pepper, chopped
2 bunches scallions, chopped
2 cloves garlic, minced
1 8 ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground oregano
1 bay leaf
1/16-1/8 teaspoon cayenne pepper
1/2-1 1/2 teaspoons Tabasco sauce
fresh ground pepper to taste
4 cups cooked small red beans (3 15 ounce cans, drained and rinsed)

Place water in a large saucepot with the onion, green pepper, scallions
and garlic. Cook, stirring occasionally, over low heat for 10 minutes.
Add remaining ingredients. Cook, covered, over low heat for 20 minutes.
Remove bay leaf. Serve over brown rice.

Hint: This is very spicy if you use the maximum amount of cayenne and
Tobasco. Use the lesser amount to begin with and add more if your taste
buds permit.

From: The McDougall Newsletter vol. 8 no. 6 November/December 1994

Added note: We cook one cup of brown rice in two cups of water and mix
it with the beans before serving. This dilutes the spicing, so you may
want to use the maximum or even more. Various kinds of wine, soy sauce
or sake can be used in place of the water.

Title: Party Meringue Pie
Categories: Pies, Desserts
Yield: 6 servings

1 pk Lemon pudding
2 1/4 c Water
2 tb Lemon juice
1 Baked 9″ pie shell,cooled
6 tb Sugar
2/3 c Sugar
3 Egg yolks
2 tb Butter or margarine
3 Egg whites

Combine pie filling mix, 2/3 cup sugar and 1/4 cup of water in
saucepan. Blend in egg yolks and remaining water. Cook and stir over
medium heat, until mixture comes to a full bubbling boil. Remove from
heat. Blend in lemon juice and butter. Cool 5 minutes, stirring
twice. Pour into pie shell. Beat egg whites until foamy throughout.
Gradually beat in 6 tablespoons sugar and continue beating until
mixture will form shiny peaks. Spread over pie filling. Bake @ 425
degrees for 5 to 10 minutes or until meringue is delicately brown.
Cool at least 4 hour before cutting.

MMMMM