Prepare fresh fish for cooking by washing it with cold running water and
then patting dry with paper towels.

Frozen fish should be thawed in the refrigerator, not at room temperature.

If you have any doubt as to the freshness of seafood, do not buy it.

When buying live lobsters or crabs, be sure to pick the most active of the
group.

Fresh shrimp and scallops should be firm and dry.

For easier splinter removal, soak the “splintered” area in warm water for 15
minutes.

Keep a list of emergency phone numbers by the telephone.

Set a yearly date for renewing all of the smoke detector batteries in your
home. Pick an easy date to remember, like Valentines Day.

Unless otherwise specified, bake on the middle rack in your oven.

Title: Chewy Apple Moons
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 servings

3/4 c Juice, apple, conc. 1 1/4 c Flour
1/2 c Apples, dried 1/2 ts Baking powder
2 Eggs 1/2 ts Cinnamon, ground
1/4 c Butter; melted cooled 1/4 ts Salt
1 ts Vanilla 1/8 ts Nutmeg, ground

Chop fruit. Combine apple juice concentrate and apples; let stand 10
minutes.

Preheat oven to 350. Beat eggs in medium bowl. Blend in concentrate
mixture, butter, and vanilla. Add remaining ingredients and mix
well. Drop tablespoonsful of dough 2″ onto greased cookie sheets.
Bake 10-12 minutes, until firm and golden brown.

Cool wire racks. Store in tightly covered container.

Nutrition information per cookie: 89 calories, 2 gm protein, 13 gm
carbohydrate, 3 gm fat, 27% of calories from fat, 31 mg
cholesterol, 80 mg sodium, 1/2 diabetic starch/bread exchange, 2/3
diabetic fat exchange, 1/3 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Title: Savory Supper Patties
Categories: Meats, Main dish
Yield: 1 Servings

2 c Ground cooked beef OR
Other roast (leftovers)
2 tb Minced onion
1 ts Sage
1 ts Salt
Pepper
2 Eggs
2 To 4 cups mashed potatoes

Combine all ingredients. Form into cakes. Roll in
flour. Brown in hot fat in skillet. Source: Home
Tested Heritage Recipes ch

—–

Almond Brunch Loaf

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Rolls Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup orange juice
1 egg
2 tablespoons butter
1/2 teaspoon salt
2 1/4 cups bread flour
1 tablespoon sugar
1 1/2 teaspoons active dry yeast
2/3 cup almond cake pastry filling (not paste)
3 tablespoons toasted almonds — chopped
1 teaspoon orange peel — grated
orange juice
sugar

Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to
a bread machine according to manufacturer’s directions. Select dough cycle.
When dough cycle is complete, remove dough from machine. Cover and let rest
for 10 minutes.

On a lightly floured surface, roll dough into a 24″ x 8″ rectangle. In a
small mixing bowl, stir together the almond filling, almonds, and orange
peel. Spread filling over dough to within 1/2″ of the edges. Fold dough
loosely from a short side, making about eight 3″ wide folds. (This is
similar to making a jelly roll, except you make folds 3″ wide, instead of
rolling it.) Transfer to a lightly greased baking sheet. On one of the long
sides, make eleven 2 1/2″ cuts from the edge toward the center at about 3/4″
intervals. Flip every other strip of dough over to the alternate side.
Slightly twist each strip, exposing the filling. (The loaf will look
braided when you are done flipping and twisting!)

Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary,
cover loosely with foil during the last 5 to 10 minutes to prevent
overbrowning. Lightly brush the bread surface with orange juice. Sprinkle
with sugar. Serve warm.

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Biscohos

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
2 teaspoons anise
1 teaspoon clove
1 cup sugar
1 pound shortening — (Crisco)
2 eggs

Cream shortening and sugar. Add eggs and mix well. Add dry ingredients and mi
x together. Place teaspoon size balls on cookie sheet, and press with thumb.
Bake and sprinkle with sugar and cinnamon while hot. Bake 15-20 minutes at 350
degrees.

busted by sooz

– – – – – – – – – – – – – – – – – –

Title: TEX-MEX BEANS WITH CORNMEAL DUMPLINGS
Categories: Low-cal, Vegetables, Mexican, Beans
Yield: 5 servings

1/3 c Flour
1 ts Baking powder
Beaten Egg White
2 tb Cooking Oil
1 c Chopped Onion
15 oz Can Garbanzo Beans, drained
15 oz Can Tomato Sauce
2 ts Chili powder
1 1/2 ts Cornstarch
1/3 c Yellow Cornmeal
1/4 ts Salt
1/4 c Skim Milk
3/4 c Water
Clove Garlic, minced
15 oz Can Red Kidney Beans,drained
4 oz Can diced green chili pepper
1/4 ts Salt

In a med mixing bowl, stir together flour, cornmeal,
baking powder, and 1/4 t salt; set aside. In a small
bowl combine egg white, milk, and oil; set aside.
In a 10″ skillet combine the water, onion, and
garlic. Bring to boiling; reduce heat. Cover and
simmer 5 minutes or till tender. Stir in garbanzo
beans, kidney beans, tomato sauce, drained green chili
peppers, chili powder, and 1/4 t salt.
In a small bowl stir together cornstarch and 1 T
water. Stir into bean mixture. Cook and stir till
slightly thickened and bubbly. Reduce heat.
For dumplings, add milk mixture to cornmeal mixture;
stir just until combined. Drop dumpling mixture from a
Tablespoon to make 5 mounds atop bean mixture.
Cover and simmer for 10-12 minutes or till a
toothpick inserted in the center of a dumpling comes
out clean.
*******************************************************
******* Per serving: 313 calories, 13 g protein, 50 g
carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg
sodium, 839 mg potassium.

—–

NO-BAKE APPLE CHEESECAKE

Recipe By : DESSERT SHOW #DS3008
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cake:
6 tablespoons unflavored gelatin
1 cup boiling water
2 pounds cream cheese — room temperature
2 cups confectioners’ sugar
1 cup heavy cream — lightly whipped
Crumb base:
2 cups graham cracker crumbs
2 tablespoons sugar
2 red apples — cored, sliced,
chopped
1/2 cup chopped walnuts
Caramel topping

Grease a 12-inch springform pan and line bottom with waxed paper. In a small
bowl, dissolve
gelatin in water and let it cool. Beat together cream cheese and
confectioners’ sugar until light
and fluffy. Add gelatin and beat until thoroughly mixed. Fold in heavy
whipped cream and turn
mixture into prepared pan and chill. Blend together graham cracker crumbs,
sugar and butter.
Sprinkle mixture over chilled cheese cake. Press crumbs into surface
lightly. Turn cheesecake
over, crumb-side down and remove from pan. Top with chopped apples and
walnuts. Generously
pour caramel sauce over the top.
– – – – – – – – – – – – – – – – – –

MANHATTAN ISLAND CLAM CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Pork fatback — diced
1 Onion — minced
24 Littleneck clams — well
-scrubbed
6 Fresh tomatoes — peeled
-seeded — and chopped
-with their juice
1 c Dry white wine
1 t Dried thyme
1/4 c Fresh parsley — minced
1/4 ts Freshly ground black pepper
1 c Cracker crumbs — from
Pilot bisquits — and toast
-or crackers
1 t Butter

1. Saute the fatback in a nonreactive stockpot over
medium heat for 5 minutes. Add the onion and saute
until tender, about 10 minutes.

2. Add the clams, cover the pot and steam until the
clams open, 7 minutes. Remove the clams, discard the
shells, and set the clam meat aside. Discard any that
do not open.

3. Add the potatoes, tomatoes, wine and 3 cups water
to the stockpot. Bring to a boil, then reduce the heat
and simmer for 5 minutes. Stir in the thyme, parsley,
black pepper and creacker crumbs and simmer for 5
minutes. Add the clams and simmer for 3 more minutes.
Whisk in the butter; adjust the seasonings.

Serve: HOT! SOURCE: NEW YORK COOKBOOK, by Molly
O’Neill; WORKMAN PUBLISHING COMPANY; NEW YORK, NY;
1992; IBSN 1-556305-337-3

– – – – – – – – – – – – – – – – – –

Greek Kouloura Bread

Recipe By : Donna German The Bread Machine Cookbook II
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
–small–
3/4 cup milk
3/4 tablespoon vegatable oil
1/4 egg — * see note
1/3 teaspoon salt
3/4 tablespoon sugar
1 3/4 cups bread flour
1 teaspoon yeast
–medium–
1 cup milk
1 tablespoon vegetable oil
1/3 egg
1/2 teaspoon salt
1 tablespoon sugar
2 1/3 cups bread flour
1 1/2 teaspoons yeast

– – – – – – – – – – – – – – – – – –

NOTES : * 14/ egg= 1 T egg sub or 1/3 egg= 1.5 T egg sub.
Traditionally, this loaf is twisted and has a topping of sesame seeds. A great
breakfast or brunch bread. If desired, open the machine briefly during the
second rising and sprinkle sesame seeds on the top of the dough. Be careful not
to spill any into the machine itself.

Baked Potato Soup

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Lg Potatoes
2/3 C Butter
2/3 C Flour
1 1/2 Qt Milk
Salt and Pepper
4 Green onions
1 C Sour cream
2 C Crisp-cooked bacon — Crumbled
5 Oz Grated Cheddar Cheese

Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter
in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly
blended. Gradually add milk to the butter-flour mixture, whisking constantly.
Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut
potatoes in half, scoop out the meat and set aside. Chop half the potato peels
and discard the remainder. When milk mixture is very hot, whisk in potato.
Add green onion and potato peels. Whisk well, add sour cream and crumbled
bacon. Heat thoroughly. Add cheese a little at a time until it is all
melted in. Serve with crusty French Bread and fresh butter.

– – – – – – – – – – – – – – – – – –