Title: Kolach (Braided Bread)
Categories: Russian, Christmas, Bread/yeast
Servings: 3

1 ts Sugar
1 c ;Water, Lukewarm
2 pk Dry Yeast
3 tb Sugar
2 c Milk; (About 110 Degrees F.)
2 lg Eggs
1 tb Salt
2 tb Oil Or Melted Butter; You
-Can Use Up To 4 Tbs
8 c Unbleached Flour; Or More
-If Needed
1 lg Egg; Beaten With
1 tb Water; For Glaze
2 tb Dry Poppy Seeds

Disolve 1 tsp sugar in the water and sprinkle the yeast over it. Add 1
Tbl of sugar, stir and let stand for 10 minutes. Combine the yeast with
the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of
sifted flour. Beat until smooth. Cover and let rise in a warm place
until light and bubbly, about 1 hour. Mix in enough of the remaining
flour to make a light, slightly sticky dough, then knead in the bowl
until smooth and elastic,(Remember the heavier the dough, the heavier the
bread.) and leaves the sides of the bowl easily. Or in the processor, add
the yeast mixture to the flour and then add the liquids. With the machine
running, add more flour until a ball forms. Allow to rest for several
minutes. Process until the dough is smooth and elastic. Form into a ball
and place in a lightly oiled bowl, turning once to oil the top. Cover
with a linen dish towl, soaked in hot water and then wrung out until damp
only, and let rise in a warm place until double in bulk. Punch down and
allow to rise again, slightly. Divide the dough into 3 parts. Divide 1
part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2
inches thick. Braid together, starting at the middle and turn the ends
under. Repeat with each of the remaining parts of the dough. Place the
loaves on buttered baking sheets. Do not crowd, since the loaves will
double in size. Cover with the damp towel and let rise until almost
double. Brush with the egg glaze and sprinkle with the poppy seeds. Bake
in a preheated 375 Degrees F. oven at least 1 hour, or until golden. Test
by rapping the bottom, there should be a nice hollow sound. Cool on wire
racks until cold before cutting.

MMMMM

MASA BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Quick Tex-Mex
Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 3/4 cups Unbleached all-purpose flour
1 1/2 cups Masa harina de maiz
2 tablespoons Plus 1 teaspoon baking — powder
1 teaspoon Salt
1 Stick (4 oz.) unsalted — butter, well chilled
Cut into small pieces
1/2 cup Solid vegetable shortening — well chilled
And cut into small pieces
2 cups Cultured buttermilk — chilled

Position racks in the upper and middle thirds of the oven and preheat the oven
to
450^F.

In a large bowl, stir together 3 1/2 cups of the flour, the masa, baking powde
r,
and salt. With a pastry cutter, blend in the butter and shortening until the
mixture resembles a coarse and slightly lumpy meal. Stir in the buttermilk unti
l a
soft, crumbly dough is formed. Sprinkle the work surface with half of the
remaining flour. Turn the dough out, gather it into a ball, and briefly knead i
t,
just until it holds together. Flatten the dough, sprinkle it with the rest of t
he
flour, and roll it out about 1-inch thick. With a round 3-inch cutter, form th
e
biscuits, transferring them to 2 ungreased baking sheets and spacing them about
2-inches apart. Gather the scraps into a ball, roll it out to 1-inch thick, and
cut out the remaining biscuits.

Set the baking sheets on the racks and bake about 15 minutes, exchanging the
position of the sheets on the racks from top to bottom and from front to back a
t
the halfway point, or until the biscuits are golden and crisp. Serve hot or war
m.
Makes 12.

Author’s Comments: These jumbo, Texas-size biscuits include a generous measur
e
of masa harina de maiz, the specially treated ground corn that is the basis for
tortillas, tamales, and other Southwestern staples.
Because the masa contains no gluten, these biscuits are remarkably tender, with
a
distinctive but subtle flavor like that of a corn tortilla. They’re particularl
y
good split, buttered, and topped with jalapeno jelly.

FROM: The El Paso Chile Company’s Texas Border Cookbook
Food Wine RT [*] Category 2, Topic 29 Message 207 Tue Dec 01, 1992 J.APPLEBU
RY
[AppleDebbie] at 03:05 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbo
ok
echo moderator at net/node 004/005

– – – – – – – – – – – – – – – – – –

RUTABAGA-POTATO CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Rutabagas, peeled and diced
1/2 lb Potatoes, peeled and diced
4 c Water
1/2 c All-purpose flour
1/2 c Bread crumbs
1/3 c Whipping cream
1/3 c Dark corn syrup
1/4 c Butter, melted
2 Eggs, beaten
1 t Salt
1/2 t Ground allspice
1/2 t Ground nutmeg
1/2 t Ground ginger
1/4 t White pepper
3 T Butter, melted

(From “Scandinavian Cooking” by Beatrice Ojakangas. HP Books, Fisher
Publishing Inc., Tucson.)

In a large saucepan, combine rutabagas, potatoes and water. Bring to a
boil; cook over low heat 25 minutes or until tender. Drain, reserving
liquid. Mash rutabagas and potatoes until smooth. Butter a shallow,
2-quart casserole dish; set aside. Preheat oven to 300’F. In large
bowl, beat potato mixture on high speed, adding 1/2 cup of cooking
liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted
butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat
until light and fluffy. Spoon into prepared casserole dish. Use a
spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake,
uncovered, 1.5-2 hours or until lightly browned.

– – – – – – – – – – – – – – – – – –

Plains Tribes Dried Corn Soup

Recipe By : LIHA’s Family Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Meat Dishes Vegetables
Main Dishes Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ear dried blue and white of other corn — removed from
the cob
7 cups water
1 strip fatback — sliced
5 ounces dried beef — or buffalo
1/2 teaspoon fresh ground pepper

Soak the corn in 2 cups water for 48 hours. Place the corn and its soaked
water in a large saucepan. Addthe remaining water and the fatback and simmer,
covered for about 3 hours and 50 minutes or until the corn is tender but not
soft. Mix in the dreid beef or buffalo and pepper. Simmer, stirring for 10
more minutes. Serve hot.

– – – – – – – – – – – – – – – – – –

Per serving: 237 Calories; 6g Fat (22% calories from fat); 41g Protein; 3g
Carbohydrate; 61mg Cholesterol; 4970mg Sodium

PORK, HERB AND SULTANA STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margarine
500 g Minced pork
2 c Sultanas
1/2 c Pine nuts
10 Green (spring) onions,
-chopped
2 Onions, finely chopped
1 c Bread crumbs
I cup parsley, chopped
2 tb Fresh coriander, chopped
2 tb Fresh oregano, chopped
g Rind of 1 orange.

The next four posts should come in handy on the next
holiday when you’re faced with yet another turkey to
fix. One is from the US, the rest are from other
parts of the world. The Argentine Creole Stuffing
looks *very* interesting. All these assume you know
how to stuff and cook a turkey.

Plump sweet sultanas marry well with turkey meat, the
pork mince adds richness and moistness and the
generous quantity of fresh herbs lifts this stuffing
out of the ordinary.

Melt butter and gently fry minced pork until it
changes colour, pressing out lumps with a fork. Add
to the rest of the ingredients and mix well.

From “Raw Materials” by Meryl Constance, Sydney
Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

– – – – – – – – – – – – – – – – – –

Title: Schwarzwalder kirschtorte (black forest cherry cake)
Categories: German, Cakes, Fruits
Yield: 8 servings

————————————CAKE————————————
6 ea Eggs; Large
1 c Sugar
1 ts Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour; Sifted

———————————–SYRUP———————————–
1/4 c Sugar
1/3 c ;Water
2 tb Kirsch

———————————-FILLING———————————-
1 1/2 c Confectioners’ Sugar
1/3 c Butter; Unsalted
1 ea Egg Yolk; Large
2 tb Kirsch Liquer

———————————-TOPPING———————————-
2 c Sour Cherries; Canned, Drain
2 tb Confectioners’ Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about
10 minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10 to
15 minutes or until a cake tester inserted in the center comes out clean.
Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
SYRUP: Make syrup by mixing together sugar and water and boiling for 5
minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and
pour syrup over all 3 layers. FILLING: To make the butter-cream filling,
beat together sugar and butter until well blended. Add egg yolk; beat until
light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To
assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners’ sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.

—–

Title: Carrot Curry
Categories: Diabetic, Vegetables, Side dishes, Curries
Yield: 1 servings

1 lb Fresh carrots; cut in 1/2″ 1 ts Curry powder;
-slices 2 ts Walnut oil;
1 1/2 ts Crystakube froctose; 2 tb Raisins;
1 ts Dijon-style mustard; 2 tb Chopped fresh parsley;

In a large saucepan, bring 1″ of water to a boil. Place carrots in a
vetgetable steamer over boiling water and cover tightly. Steam 20
minutes and remove from heat. Meanwhile, in a small bowl, mix
together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes. Pour the sauce over the carrots and cook, stirring to
blend, 2 minutes more. Sprinkle with parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE
+ 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg;
FAT: 3g:

Source: Light Easy Diebetes Cuisine by Betty Marks

MMMMM

Title: Cappuccino Torte
Categories: Desserts
Yield: 12 Servings

MMMMM—————————CRUST——————————–
4 Whole graham crackers
1/2 c Chopped walnuts
1/2 c Blanched slivered almonds
1/4 c Sugar
5 tb Unsalted butter; melted
— (cooled)

MMMMM————————FUDGE LAYER—————————–
2 c Whipping cream
1 lb Semisweet chocolate
— finely chopped
2 tb Light corn syrup
1/2 c Unsalted butter
— cut into 8 pieces
— room temperature

MMMMM—————-CAPPUCCINO BUTTERCREAM LAYER———————
2 1/2 c Golden brown sugar
— firmly packed
1/2 c Water
6 Egg yolks
1 1/2 c Unsalted butter
— room temperature
1 tb Instant espresso powder
— dissolved in…
1 ts Water
4 oz Unsweetened chocolate
— such as Baker’s brand,
— chopped, melted,
— cooled to lukewarm

MMMMM——————–COFFEE WHIPPED CREAM————————-
1 1/4 c Chilled whipping cream
2 ts Instant espresso powder
1/2 ts Vanilla extract
2 tb Powdered sugar

MMMMM————————–OPTIONAL——————————-
Chocolate shavings
Choc. coffee bean candies

For Crust: Preheat oven to 350 degrees F. Butter a 10-inch
springform pan with 2-3/4-inch sides. In a food processor, process
graham crackers until coarsely ground. Add nuts, sugar and salt and
process mixture until coarsely chopped, using on/off turns. Add
butter and process until evenly distributed. Press crumb mixture
into bottom of prepared pan. Bake 15 minutes, until edges start to
brown. Cool.

For Fudge Layer: In a heavy medium saucepan, bring cream to a boil.
Decrease heat to low, then stir in chocolate until melted. Remove
from heat and stir in corn syrup. Stir in butter, a piece at a time,
until mixture is smooth. Let cool, stirring now and then, until
lukewarm.

Pour fudge into cooled crust. Place pan in refrigerator for 2 hours,
until fudge is firm.

For Cappuccino Buttercream Layer: In a heavy medium saucepan over
very low heat, cook and stir sugar and water until sugar has
dissolved. Bring mixture to a boil and let cook 2 more minutes.

In the meantime, beat yolks in electric mixer bowl on high speed until
thick. With mixer running, gradually add boiling syrup to yolks,
taking care not to scrape sides of saucepan. Continue beating
another 15 minutes, until yolk mixture is cool. On medium speed,
beat in butter, one tablespoon at a time. Blend in dissolved
espresso mixture and melted chocolate.

Spread buttercream over chilled fudge layer. Loosely cover pan with
waxed paper and chill in refrigerator overnight.

Loosen torte by running a small knife around edges of pan. Remove pan
sides. Spread Coffee Whipped Cream around top and sides of torte,
reserving some for decorating top of dessert. Press grated chocolate
around sides of torte. Place torte on serving platter. Using a
pastry bag fitted with medium star tip, pipe remaining Coffee Whipped
Cream in rosettes around perimeter of top of torte. Garnish with
chocolate shavings and coffee bean candies, if desired. Let stand 1
hour at room temperature before serving.

Coffee Whipped Cream: Mix together 1 tablespoon whipping cream,
espresso powder and vanilla in a small bowl, stirring until powder
dissolves. Whip remaining cream until it starts to thicken. Add
coffee mixture and powdered sugar; continue beating until mixture
forms firm peaks.

Adapted by Karen Mintzias from a recipe in:
Bon Appetit (October 1990)

MMMMM

NON-FAT BLUEBERRY MUFFINS

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Breads Low-Cal
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted all-purpose flour
1 t Baking soda
2 ts Baking powder
1/2 c Granulated sugar
1/2 ts Salt
4 Eggs whites
1 1/4 c Skim milk
1 c Fresh or frozen Blueberries
(Thawed if frozen)
Non-Fat Cooking Spray

1. Preheat oven to 400 degrees F. 2. Spray twelve 2
to 2 1/2 inch muffin pan cups 3. Into large bowl, sift
flour with soda, powder and salt 4. Into medium size
bowl beat egg whites and milk 5. Add sugar, then egg
mixture into large bowl. With spatula, blend until
throughly combined. (mixure should be slightly lumpy)
6. Glently fold blueberries into mixture 7. Spoon
batter into prepared muffin cups about 2/3 cups from
top. 8. Bake 18 to 22 minutes

makes about 11-14 muffins about 130 calories and .05
grams of fat Submitted By COOK4U@VIVANET.COM On
SAT, 23 SEP 1995 080223 -0400 (EDT)

– – – – – – – – – – – – – – – – – –

Title: Potato Creole
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 servings

1/4 c Vegetable oil Salt and freshly ground
3 Potatoes; peeled and sliced Black pepper to taste
1 Onion; sliced 1 ts Dried thyme
2 c Tomatoes; chopped Pinch cayenne pepper

Heat the oil in a large skillet on medium heat. Add the potatoes and
onion and saute for 10 minutes.
Add the tomatoes, salt, pepper, thyme and cayenne. Bring to a boil,
then reduce the heat, cover and simmer for 30 minutes, or until the
potatoes are tender and the sauce has thickened.
Source: Fast Fresh by Lucy Waverman

From the collection of Karen Deck

MMMMM