PEACHES ‘N CREAM BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Dee Penrod FGGT98B
1 pk Yeast
2 1/2 c Bread flour
1/2 c Wheat flour
1 tb Gluten
1/4 c Brown sugar, packed
1 t Salt
1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Baking soda
1/3 c Chopped dried peaches
1 c Sliced,canned peaches in
-Lite syrup (drained)
1/3 c Sour cream
1 t Vanilla
1 tb Margarine
1/3 c Peach juice warmed

Use ingredients at room temperature. Add all ingredients into the pan
in the order listed. Select sweet bread and push Start. NOTE: Be sure
to use peaches canned in light syrup. NOTE: If dough is too dry, add
another TBS of peach juice after 5 minutes of kneading.

– – – – – – – – – – – – – – – – – –

Title: Salsa Di Balsamella – Bechamel Cream Sauce
Categories: Italian, Sauces
Yield: 2 Cups

4 tb Butter
4 tb Flour
2 c Milk; heated
Salt
1 pn Cayenne pepper
1 pn Nutmeg

Over low heat, melt the butter into a saucepan, making sure it does
not brown. Add the flour and mix thoroughly. Add the warm milk
slowly, stirring constantly, until the sauce is thick and creamy.
Stir in the seasonings. Makes 2 cups/470 ml

From Chef Pasquale Carpino’s Gourmet Italian Cooking

MMMMM

Title: EMPRESS CHICKEN WINGS
Categories: Chinese, Chicken, Appetizers, Wings
Yield: 4 servings

1 1/2 lb Chicken Wings
3 tb Soy Sauce
1 tb Dry Sherry
1 tb Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tb Vegetable Oil
1/3 c Cornstarch
2/3 c Water
2 Green Onions And Tops, Cut
-Diagonally Into Thin Slices
1 ts Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for
stock). Combine soy sauce, sherry, minced ginger and
garlic in a large bowl; stir in chicken. Cover and
refrigerate for 1 hour, stirring occasionally. Remove
chicken; reserve marinade. Heat oil in large skillet
over medium heat. Lightly coat chicken pieces with
cornstarch; add to skillet and brown slowly on all
sides. Remove chicken; drain off fat. Stir water and
reserved marinade into same skillet. Add chicken;
sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until
chicken is tender. Typed by Syd Bigger.

—–

SISIBAKWAT-OKWEMIN (SUGARED CHERRIES)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Giant B.C. cherries
1 1/2 c Maple sugar
1 c Water

Put maple sugar water in a pot boil for 15 minutes. Add the
cherries simmer for 10 minutes. Turn off the heat, cool eat
fresh with bannock.

– – – – – – – – – – – – – – – – – –

PROVOLONE-HAM CELERY STUFFING

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheese/eggs
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*Ingredients:*
1 c Provolone cheese, grated or
-shredded
2 tb Butter, softened
1/4 c Ham, minced
Worcestershire sauce, dash

*Directions:*

Blend all ingredients and pile lightly in celery.
Makes enough to fill 15 to 20 cut sections of celery.

From: A Salute to Cheese, by Betty Wason, Hawthorn
Books, Inc., 1966.

Shared by: June Hoffman, 7/93

– – – – – – – – – – – – – – – – – –

Title: Impossible Banana Cream
Categories: Desserts
Servings: 8

Ingredients
1 c Milk
1/3 c Margarine, melted
1 ts Vanilla
3 Eggs
1 1/2 c Sugar
1/2 c Bisquick
2 Bananas, sliced
1 c Whipping cream, chilled
2 tb Sugar, confectionary

Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine,
vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds.
Pour into plate.

Bake about 30 min. Arrange bananas on pie. Beat whipping cream and
powdered sugar until stiff. Spread over top of pie, covering bananas.
Suggestion: Slice bananas after pie is baked and just before covering with
whipped cream.)
FOOD AND WINE CLUB
JAN CARGILL (VHPK03A)

—–

Cheesecake Pie

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : Desserts Pie
Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 Cups graham cracker crumbs — ~18 squares *
1/3 Cup butter or margarine — Melted
16 ounces cream cheese — Softened
1/2 Cup sugar
2 eggs
1 Teaspoon vanilla extract
1 Teaspoon lemon juice, bottled
1 Cup sour cream
2 Tablespoons sugar
1/2 Teaspoon vanilla extract

Combine crumbs and butter. Firmly press into bottom and up the sides of a 9″
pie plate. Chill. Blend cream cheese, sugar, eggs, vanilla and lemon juice.
Pour into prepared crust; bake at 325 degrees for 25 minutes. Remove from
oven. Cook 5 minutes. Meanwhile, in a small bowl, combine sour cream, sugar
and vanilla. Spread over pie, bake 5 additional minutes. Cool to room
temperature; refrigerate at least 5 hours.

*Or use a 9″ prepared graham cracker pie crust.

– – – – – – – – – – – – – – – – – –

Spicy Vegetable Lo Mein

Recipe By : VegTimes
Serving Size : 3 Preparation Time :0:30
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces soba noodles (or other flat Asian noodles)
2 teaspoons hot chili oil
2 teaspoons grated fresh ginger root — or bottled
2 cloves garlic — minced
3 1/2 ounces shiitake mushrooms, caps thinly sliced — stems
discarded
1 medium red bell pepper, cut in?? short thin strip
2 cups chopped bok choy leaves and stems
1/2 cup canned vegetable broth
6 ounces snow peas
2 tablespoons tamari or soy sauce
2 tablespoons seasoned or regular rice vinegar
1 tablespoon dark-roasted sesame oil
1/4 cup chopped peanuts or cashews — optional

Cook noodles according to package directions.
Meanwhile, heat oil in large deep skillet or wok over medium heat.
Add ginger and garlic; cook 30 seconds.
Add mushrooms, bell pepper, and bok choy; cook 3 minutes, stirring
occasionally.
Add broth and snow peas; simmer until vegetables are crisp-tender, stirring
occasionally, 3-5 minutes.
Add tamri and vinegar.
Drain noodles; add to skillet with vegetables.
Add sesame oil; cook 1 minute, tossing well.
Sprinkle with peanuts or cashews, if desired.

Makes 6 servings.
Per serving 239 cal / 10g prot / 4g fat / 45g carb / 0 chol / 449mg sod / 8g
fiber
Vegan

[We found this was dinner for two and lunch for one.]

– – – – – – – – – – – – – – – – – –

Title: Dip and Sprinkle
Categories: Cookies, Dips
Yield: 60 servings

———————————–COOKIE———————————–
2 1/3 c Sifted flour 1 ea Egg yolk
1/4 ts Salt 1 ts Vanilla
1 c Butter softened 1 c Finely ground almonds
2/3 c Sugar

————————-CHOCOLATE DIPPING MIXTURE————————-
6 oz Semi-sweet chocolate chips 1 tb Hot water
3 tb Butter 1 x Choc. or candy sprinkles

1. Sift already sifted flour with salt and set aside. In large bowl,
cream butter with electric mixer at medium speed. Add sugar, egg yolk,
and vanilla. Beat until light and fluffy. Gradually add flour and salt
mixture and almonds, mixing until well blended.
2. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in
wax paper. Refrigerate until firm, at least two hours.
3. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler,
mark each log at 1/4 inch intervals. With a sharp thin knife, cut into
slices and put onto prepared cookie sheet, one inch apart.
4. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet
and cool on rack.
5. Prepare chocolate mixture. In top of double boiler, over hot water,
melt chocolate chips and butter. Stir in hot water.
6. Lay sheet of wax paper on table. Dip half of each cookie into hot
chocolate mixture and put on wax paper.
7. If using sprinkles, dip a few cookies and then sprinkle while
chocolate is still wet. Let dry at least one hour.
from: _Cookiemania_

—–

GREEN OLIVADA

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6711
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups (20 ounces) pitted good quality green olives
4 peeled cloves garlic
1/2 cup extra virgin olive oil (if the olives are packed
in oliv
— -then use the oil from the jar)
2 tablespoons lemon juice
Salt and freshly ground black pepper

Puree all of the ingredients in a food processor; season to taste with salt
and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top
to preserve; refrigerate for 2 weeks or freeze for longer.

Yield: 2 cups

– – – – – – – – – – – – – – – – – –