Title: SOUTHERN CORNBREAD (DURCHOLZ)
Categories: Diabetic, Breadmaker, Low-fat
Yield: 12 servings

1 c Yellow cornmeal;
1 c Flour;
4 ts Baking powder;
3/4 ts Salt substitute;
1 md Egg; slightly beaten
1 c Skim milk;

Sift dry ingredients together. Add egg and milk; mix
well. Pour into 12 x 8-inch pan which has been sprayed
with a nonstick vegetable coating. Bake at 425 for 25
minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g,
cholesterol 0, carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1

Source: “There IS Life after Lettuce” by Pepper
Durcholz, Alberta Gentry, Carolyn Williamson, M.S.

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ANGEL BISCUITS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breakfast Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sugar
1 cn Yeast
1/2 c Water, luke warm
5 c Flour, sifted
3 ts Baking powder
1 t Salt
2 c Milk
3/4 c Shortening, melted

Fat grams per serving: Approx. Cook
Time: 15min
Put sugar, yeast and water in bowl and let sit. Put
melted shortening and milk together making sure that
it is not to hot (115 degrees). Sift together flour,
baking powder and salt. Add to yeast mixture
alternatly milk mixture and dry ingredients. Roll out
on a floured cutting board and cut with a biscuit
cutter. Place on a baking sheet and bake for 12 to 15
minutes at 400 degrees. Source: Shelton

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Title: Green Tomato Relish By Mavis Vawter
Categories: Pickle/reli
Yield: 11 pints

4 qt Green tomatoes, chopped,
– unpeeled
1 qt Onions finely chopped
2 c Bell pepper, chopped
1/2 c Hot peppers, chopped
2 1/2 c White vinegar
1/4 c Pickling salt (not iodized)
1 ts Pickling spices
4 c White vinegar

After vegetables are chopped, drain off liquid and discard. Combine
ingredients in a dutch oven, bring to a boil and boil 20 minutes.
Pour into hot sterilized pint jars. Leave 1/2-inch at top of jar.
Put on hot lids and rings. Process 10 minutes in boiling water bath.

MMMMM

Sweet Potato Taco with Smoked Yellow Pepper Sauce

Recipe By : CHILLIN’ GRILLIN’ SHOW #GR3629
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 large sweet potatoes — peeled,cooked cut
— 1/4 inch thick
8 blue corn tortillas, 6″
1 cup Monterey jack cheese — grated
1 cup white cheddar cheese — grated
1/4 cup cilantro — chopped
1/4 cup honey
salt
pepper
olive oil

Prepare a wood or charcoal frill and allow it to burn down to embers.

For each serving lay 3 slices of sweet potato over half of the tortilla,
sprinkle with cheeses, cilantro and honey. Season to taste with salt and
pepper. Fold over tortilla and brush with olive oil. Grill for 3 minutes on
each side or until crispy and cheese has melted. Serve hot with Smoked
Yellow Pepper Vinaigrette.

Yield: 8 servings

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Cranberrry Chutney

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Fruits Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Fresh Orange Sections
1/2 cup Orange juice
1 Bag Fresh Cranberries
2 cups Sugar
1 cup Apples, Unpeeled and Chopped
1/2 cup Raisins
1/4 cup Chopped Walnuts
1/2 tbsp Ginger
1/2 tbsp Cinnamon

Combine all ingredients; bring to a boil. Reduce heat, simmer 5 minutes or
until berries burst. Makes 5 1/2 cups.

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String Bean Salad with Double Sesame Dressing

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Unhulled sesame seeds
1 1/2 pounds Green beans
3 tablespoons Red wine vinegar
3 tablespoons Light soy sauce
2 tablespoons Spicy mustard sauce (mustard — sauce from a Chinese
works fine)
2 teaspoons Sugar
3 tablespoons Oriental sesame oil
1 teaspoon Minced garlic
1/4 cup Finely chopped scallions — white and green part
1/2 cup Finely chopped red sweet — peppers and yellow
peppers

Place wok or nonstick pan over high heat for about 1 minute, or until it
smokes. Add the sesame seeds. Turn the heat to low, and dry cook for 3-5
minutes, or until brown. Empty onto a flat plate.

Steam the string beans 3-5 minutes, or until they have softened but still have
some crunch. Remove and plunge them into a bowl of ice-cold water. Drain, dry,
remove stems ends and place in large bowl.

To make dressing, mix the vinegar, soy sauce, mustard sauce, sugar and sesame
oil. When thick, add the garlic, scallions, and red and yellow peppers. Add to
string beans and mix well. Sprinkle with toasted sesame seeds.

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Title: EGGNOG BREAD PUDDING
Categories: Desserts, Holiday, Mandel
Yield: 8 servings

MMMMM————————–PUDDING——————————-
3 lg Eggs
1 lg Egg yolk
3/4 c Sugar
4 tb Unsalted butter; melted
1 3/4 c Half-and-half
3 tb Brandy
2 tb Pure vanilla extract
3/4 ts Freshly grated nutmeg
1/8 ts Salt
6 sl Dry cinnamon raisin bread
– quartered

MMMMM——————-CRANBERRY-MAPLE SAUCE————————
1/3 c Pure maple syrup
2 tb Sugar
1 1/2 c Cranberries
– if frozen, do not thaw
3 tb Unsalted butter
1 1/2 tb Bourbon

PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the
center of the oven. Butter a 6-cup souffle dish. Have a kettle of
boiling water ready and a baking pan large enough to hold the souffle
dish. Whisk the eggs, egg yolk and sugar until light. Mix in the
butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place
the bread in the souffle dish and pour the custard over it. Press the
bread into the custard so it gets well soaked. Let rest 20 minutes.
Put the souffle dish in the baking pan and place on the oven rack.
Pour boiling water into the baking pan so it comes halfway up the
sides of the souffle dish. Bake until the custard is softly set in
the center, about 1 hour. Remove from the water bath. Serve warm or
at room temperature with Cranberry-Maple Sauce. Once cooled, the
pudding can be refrigerated for up to 3 days. To reheat, cover with
aluminum foil with several slits in it. Bake in a preheated 350F oven
for 20 minutes. Serve warm, or at room temperature with
Cranberry-Maple Sauce.

CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a
small non-aluminum pan, then cook for 3 minutes. Add the cranberries
and cook until their skins burst and they begin to pop, 6 to 8
minutes, or slightly longer if they are frozen. Cut the butter into 3
pieces. Remove the pan from the heat and whisk in the butter, 1 piece
at a time, waiting until each is incorporated before adding another.
Add the bourbon. Sauce can be served immediately or refrigerated for
up to a week. Reheat gently and thin with 2 to 3 tablespoons water
before serving.

ABBY MANDEL – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Title: PEARLS ‘N’ CHOCOLATE COOKIES
Categories: Cookies
Yield: 6 servings

2 1/4 c All purpose flour
2/3 c Cocoa
1 ts Baking soda
1/2 ts Salt
1 c Softened butter
1/4 c Sugar
2/3 c Firmly packed brown sugar
1 ts Vanilla extract
2 Egg
10 oz Pkg white chocolate baking
-pieces

Preheat oven to 350 degrees. In small bowl, combine
flour, cocoa, baking soda and salt; set aside. In
large mixer bowl, beat butter, sugar, brown sugar and
vanilla extract until creamy. Add eggs one at a time,
beating well after each addition. Gradually add flour
mixture. STir in chocolate pieces. Drop by rounded
teaspoonfuls onto ungreased cookie sheets. Bake 9-10
minutes until edges are lightly browned. Let stand 2
minutes before removing from cookie sheets; cool
completely.

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Butterscotch Grahams

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 graham cracker squares
1/2 cup butter — (or oleo)
1/2 cup firmly packed light brown sugar
1/2 cup pecans

Place crackers on a baking sheet. Combine butter and brown sugar, melt and mix
in nuts.

Drop mixture on crackers by spoonfuls. Spread mixture over crackers. Bake 8
minutes at 350 degrees in oven. Cool – then eat!!! Makes 30.

busted by sooz

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Title: MIDNIGHT MINT PIE
Categories: Pies
Yield: 4 servings

———————————–CRUST———————————–
1 1/4 c Thin Mint cookies, finely cr
1/4 c Butter or margarine, melted

———————————-FILLING———————————-
1 c Butter
2 c Sifted powdered sugar
4 oz Unsweetened chocolate,melted
4 ea Eggs
1 t Peppermint extract

Preheat oven to 350 degrees.Blend cookie crumbs with butter and press
into bottom and sides of a 9″ pie pan.Bake 5 to 7 minutes and cool
thoroughly.
Beat butter and sugar until light and fluffy.Add chocolate,eggs and
peppermint extract,beating until well combined.Mound filling into the
baked pie shell.Freeze until firm.

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