MASHED POTATO PANCAKES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Potatoes Side dish
Pancakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Mashed potatoes
2 c Flour, sifted
1 t Salt
3 ts Baking powder
2 Eggs, beaten
1 c Milk
4 tb Light corn syrup
1 t Nutmeg

Combine potatoes, sifted flour, salt, and baking
powder.

Mix together the eggs and milk and stir lightly into
the potato-flour mixture. Add corn syrup and nutmeg
and beat well.

Bake on a greased griddle until cakes are brown on
both sides.

Source …… Mary Margaret McBride ENCYCLOPEDIA OF
COOKING Editor …… Anne London, director,
Homemakers Research Institute Publisher … Homemakers
Research Institute, Evanston IL, (c) 1960

Posted by Jim Speerbrecher Jan.’94

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GAZPACHO SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz EDEN Crushed Tomatoes
14 1/2 oz EDEN Diced Tomatoes
1 c Water
2 tb Onion, minced
1 Green pepper — diced
1 Red pepper — diced
2 Cucumbers — peeled, seeded
— and cut in chunks
1 bn Green onions — thinly sliced
2 Cloves garlic
— peeled and pressed
3 tb EDEN Red Wine Vinegar
2 tb EDEN Shoyu
1 t Cumin
3 tb Lemon juice
3 tb Lime juice
2 ts Basil
2 ts Dill

Combine all ingredients and chill for at least 1 hour
before serving. Great with cornbread!

Copyright 1994 Eden Foods, Inc.

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CUBAN BLACK BEAN SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Main dish
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Beans, dried black
1 c Onion — chopped
1 tb Margarine or butter
4 c Water
1 Bouillon cube, beef
12 oz Ham, cooked lean
2 Bay leaves
1/2 ts Thyme, dried leaf
1/2 ts Oregano, dried leaf
1/2 ts Salt
1 Pepper, dried whole red
1 c Pepper, green bell — chopped
1/3 c Dark rum (optional)
1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak
water. In a 4-quart pot, saute onion in butter or marg
until tender but not browned. Add soaked beans, 4 cups
water, bouillon cube, ham (cut into 4-6 chunks), bay
leaves, thyme, oregano, salt red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are
tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew,
mash in a bowl with potato masher or fork. Add mashed
beans to stew; stir to thicken. Remove ham and dice.
Remove bay leaves and red pepper, if used and discard.
Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over
rice and top with sour cream if desired.

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Title: WHITE CHOCOLATE ROULAGE
Categories: Desserts, Chocolate
Yield: 8 servings

4 Eggs, separated
3/4 c Sugar, divided
1 tb Vegetable Oil
1 ts Vanilla Extract
2/3 c Cake Flour, sifted
1 ts Baking Powder
1/4 ts Salt
2 tb Powdered Sugar
1 White Chocolate Cream
-Filling (recipe below)
1 White Chocolate Curls

FROM: Daniel Reemes

Servings: 8

Lightly oil bottom and sides of a 15- x10- x1-inch
jellyroll pan with vegetable oil; line with wax paper
and lightly oil and flour wax paper. Set aside.

Beat egg yolks at high speed of an electric mixer
until foamy. Gradually add 1/4 cup sugar; beating
until mixture is think and lemon colored (about 5
minutes). Stir in vegetable oil and vanilla; set aside.

Beat egg whites (at room temperature) until foamy;
gradually add remaining 1/2 cup sugar, beating until
egg whites are stiff but not dry. Fold whites into
yolks. Combine flour, baking powder, and salt;
gradually fold into egg mixture. Spread batter evenly
into prepared pan. Bake at 350″ for 8 to 10 minutes.

Sift powdered sugar in a 15 x 10 inch rectangle on a
cloth towel. When cake is done, immediately loosen
from sides of pan, and turn out onto sugared towel.
Carefully peel off wax paper. Starting at narrow end,
roll up cake and towel together; let cake cool
completely on a wire rack, seam side down.

Unroll cake. Spread cake with half of White Chocolate
Cream Filling and carefully reroll cake, without
towel. Place cake on a serving plate, seam side down;
spread remaining filing on all sides. Garnish with
white chocolate curls.

Source: Christmas with Southern Living 1989

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Fruit Delight

Recipe By : General Foods Corporation
Serving Size : 15 Preparation Time :0:10
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c low-fat graham cracker crumbs
1/4 c granulated sugar
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
1/4 c granulated sugar
2 tbsps skim milk
8 ozs Cool Whip® Free — thawed
20 ozs crushed pineapple — drained * see note
6 ozs fat-free vanilla pudding mix
3 1/2 c skim milk

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine graham cracker crumbs, sugar, and oil in a
small mixing bowl. Press into prepared pan. Bake for 10 minutes. To
prepare filling, combine cream cheese, remaining sugar, and 2 tablespoons
milk in a mixing bowl. Then, fold in half of whipped topping. Spread over
prebaked crust. Arrange crushed pineapple over top. Using remaining milk,
prepare pudding mixes according to package directions. Pour over pineapple
mixture. Chill several hours.

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Per serving: 270 Calories; 2g Fat (9% calories from fat); 6g Protein; 50g
Carbohydrate; 3mg Cholesterol; 448mg Sodium

Serving Ideas : Spread remaining whipped topping over pudding and serve.

NOTES : * For different flavor combinations, use 3 bananas sliced, or 4
cups sliced peaches, or 2 pints strawberries.

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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