Onion Shortbread

Recipe By : typed into MC by Shane Ludwig Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup flour
2 1/2 teaspoons baking powder
1 1/4 cups yellow cornmeal
1 egg
4 tablespoons melted margarine — (divided)
1 cup skim milk
1 tablespoon Italian herb seasoning
1/2 cup sliced onion
2 chopped green onion tops

In a mixing bowl, sift flour and baking powder together and blend. Add cornmea
l, beaten eggs, 2 tablespoons melted margarine and milk. Stir just until blend
ed. Pour 1/3 of batter into non-stick loaf pan. Sprinkle herb seasoning on ba
tter in pan and then pour in about 1/3 more batter. Repeat herbs, then pour th
e remainder of the batter. Saute sliced onions and green onion tops in 2 table
spoons margarine until golden brown and place them on top of the batter. Bake
at 400 degrees F. for 30 minutes or until done.

(113 calories per serving) 1 serving=1 Bread exchange 1 Fat exchange

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NOTES : Original Source unknown

Date: Tue, 08 Feb 94 17:00:48 -0400
From: EPATRICK@PEARL.TUFTS.EDU

Penne With Artichoke Hearts
(Penne ai carciofi)
Eating Well magazine, Jan/Feb 1994

1 9-oz package frozen artichoke hearts
10 oz penne or rigatoni
1 small onion, thinly sliced
1 clove garlic, finely chopped
1 1/2 tsp. chopped fresh oregano or
1/2 tsp dried oregano
salt and fresh ground pepper to taste
1/4 cup dry white wine
2 Tbsp fresh lemon juice
1/2 cup skim-milk ricotta cheese
1 Tbsp grated lemon zest

Blanch artichokes in lightly salted water for 1 minute;
(actually, I just let them defrost in the fridge overnight)
drain well. When cool enough to handle, slice about 2/3 of
them into small wedges and set aside; finely chop the
remaining artichokes into a paste and set aside.
In a large pot of boiling water, cook penne or
rigatoni until al dente.
While pasta is cooking, saute onion and garlic
in 1/4 cup water until water evaporates and onions are limp.
Add oregano, salt and a generous grinding of pepper.
Reduce heat to low, stir in wine, lemon juice and the reserved
artichokes (wedges and paste). Simmer, stirring, until heated
through, about 1 minute. Add ricotta and stir until creamy.
When pasta is ready, drain and add to skillet with sauce;
toss well. Remove from heat and stir in lemon zest. Taste
and adjust seasonings. Serve immediately.

Title: Christmas Crumble (English)
Categories: Cakes, English
Yield: 4 servings

4 oz Flour
2 oz Margarine
2 oz Ground almonds
2 oz Demerara sugar
1 lb Mincemeat
1 md Tin
Sliced peaches
Glace cherries

Set oven to 400/F or Mark 6. To make the crumble mixture, sieve the
flour into a bowl and rub in the margarine until the mixture
resembles breadcrumbs. Stir in the ground almonds and the sugar.
Place the mincemeat in an ovenproof dish and cover with the drained
sliced peaches. Reserve 8 peach slices for decoration. Top the dish
with the crumble mixture and bake for 25-30 minutes until the
crumble is golden brown. Decorate with the reserved peach slices and
the glace cherries. Serve hot with custard or cream.

—–

Crockpot Swiss Steak
Recipe By :
Serving —
: 0 Preparation Time :0:00
Categories : Crockpot
Amount Measure Ingredient — Preparation Met
hod
6 cube steaks
2 cans cream of mushroom soup
1 envelope onion soup mix
1/2 cup water
Place all ingredients in crock pot; simmer
on low all day; serve sauce
over rice or mashed potatoes.
While not gourmet fare, this is the type
of home cooking that is very
tasty, economical, and easy to do for the
person that is very busy
wants to put a good dinner on the table

From cstarz@teleport.com Thu May 23 06:15:47 1996

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ROLLS FROM SOURDOUGH STARTER

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–NORMA WRENN
NPXR56B A——————-
2 c All-purpose flour
1/4 ts Baking soda
2 ts Baking powder
1/4 ts Salt
1 c Sourdough starter
1/4 c Vegetable oil

Combine dry ingredients, mixing well. Stir in
sourdough starter and oil. Turn dough out on a floured
surface. Knead until smooth and elastic, about 8-10
minutes. Shape dough into 2-inch balls. Place in
greased pan. Let rise, covered, for 30-40 minuts. Bake
at 425 degrees for 15-17 minutes.

Source: Fannie Johnson, Brownwood, Abilene
Reporter-News 9/17/94

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ARTICHOKE BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tb Flour
16 oz Butter
6 c Beef Stock
2 Ribs Celery – finely chopped
3 lg Onions – finely chopped
1 bn Green Onions – finely
-chopped
2 Bay Leaves
1/4 ts Thyme
2 Clove Garlic – minced
2 cn Artichoke Hearts – (2 14-oz.
-cans) (UNDRAINED)
Salt and black pepper – to
-taste
1/4 ts Tabasco
1 c White Wine – dry
4 oz Light Cream
2 tb Parsley – minced

Melt the butter in a heavy pot and add the flour. Over
a low heat cook for 5 minutes, stirring constantly.
Slowly add the stock and when well mixed, add the
celery, onions, greeen onions, bay leaves, thyme and
garlic. Let this simmer for 45 minutes.

Chop the artichoke hearts fairly fine and then add to
the pot along with the artichoke water. Cook at a low
simmer for another 30 minutes. Add salt and pepper to
taste, the Tabasco, wine and cream and bring to a
simmer. Do NOT boil. The bisque is now ready to serve.

Sprinkle a bit of parsley over the bisque in each
plate. With a slice of French bread, it’s a Creole
treat for your bon appetit.

Recipe from Leon E. Soniat in his “Creole Kitchen”
column in the Times-Picayune.

Posted by Michelle Bass. Courtesy of Fred Peters.

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Tar Heel Hush Puppies

Recipe By : kellyh@FOTO.INFI.NET
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Bread/Rolls
Bread Breadmaker
Low Sodium International Cuisine
Vegetarian Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup buttermilk
1 pound fine cornmeal
1 T salt
1 pinch baking soda
1 egg
1 T sugar

Stir, adding water, to thick consistency. Drop in deep fat by teaspoonfuls.
Cook in temperature of 375 degrees. Serves 6. Piedmont Region, North
Carolina, USA

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Breadsticks (Plain or Seeded)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup Warm (110 F.) water
1 teaspoon Salt
1/2 teaspoon Sugar
2 tablespoon Olive oil
1 package Dry yeast
2 cup A/P flour — or as needed
—–OPTIONAL—–
4 teaspoon Fennel or caraway seeds OR>>
2 tablespoon Poppy seeds

Combine the water, sugar, and yeast in a small bowl and let work till foamy,
about. 10 min.

In the large bowl of elec. mixer, combine yeast mixture, salt, oil, and 1
1/4 c. flour. Beat 4 to 5 min. on med. speed. If using elec mixer, change
to dough hook and on low speed, continue to add remainder of flour as needed
to make med. stiff dough. Increase speed to med. and continue to mix until
dough cleans bowl completely. Turn into greased bowl and flip so that
greased side is up. Cover bowl with plastic, and let rise till doubled in
bulk.

When proof is complete, punch dough down and knead in seeds if desired.
Cover in bowl with plastic and let rest for 10 to 15 min. Turn out onto
lightly floured working surface and divide into 32 pcs. and lay plastic
over. Roll one at a time to form rope about 7 or 8″ long (they’ll be very
thin). Place on lightly greased baking sheets and proof once more until
doubled. Preheat oven to 325 F.

Bake on shelf in center of oven until stick are nicely browned all over.
After 5 min., and without removing from oven, spray with water using trigger
type sprayer OR place ice cubes in bottom of oven. Repeat after 5 more
min., then complete baking. Cool on racks, store airtight. Will keep for
weeks.

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Apple Charlotte~

Recipe By : Old Magazine clipping from England, Sixties?
Serving Size : 4 Preparation Time :0:20
Categories : Desserts Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Slices White Bread, 1/4 Inch Thick — Crusts Removed
4 Ounces Melted Butter
1 1/2 Pounds Cooking Or Dessert Apples
3 Tablespoons Water
Sugar 4 To 8 Ounces, Acc. To Apples Used
1 Teaspoon Lemon Rind — Finely Grated

Cut a small circle of bread to fit the base of a 1 1/2 pint pyrex bowl, and
another circle to fit the top. Reserve top circle of bread. Line bowl with
remaining pieces, first dipping each in melted butter, and overlapping slightly
where necessary.
Peel. core and slice apples thinly.
Cook apples, water, sugar and rind gently in a saucepan until apples are
slightly softened but not mushy. Turn apples into lined bowl. Dip top circle of
bread in melted butter, and cover top.
Bake in a moderate oven (375 F – gas mark 4) for about 1 hour or until bread is
toasted a golden brown. Cool in the bowl for a few minutes and turn on to a
serving dish.

Serve with fairly thin, pouring custard.

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Chocolate-coconut Pinwheels

Recipe By : Laria Tabul
Serving Size : 32 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup unsweetened cocoa powder
1/3 cup shortening
1/3 cup butter or margarine
3/4 cup white sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla extract
3 ounces cream cheese
1/3 cup white sugar
1 cup flaked coconut
1/4 cup finely chopped nuts

In a large mixing bowl beat shortening and butter until softened. Add
the 3/4 cup sugar and beat until fluffy. Add milk, egg and 1 tsp of the
vanilla and mix well. In a separate bowl combine flour,
cocoa, baking powder and salt. Add to the butter mixture and beat until
well mixed. Divide dough in half and chill 2-3 hours or until easy to
handle. Preheat oven to 350 degrees F. Grease cookie sheets. Mix
softened cream cheese, 1/3 cup sugar and 1 tsp vanilla until smooth.
Stir in the coconut. Roll each half of the dough into a
10-inch square. Cut each square into sixteen 2 1/2-inch squares. Place
1/2 inch apart on an ungreased cookie sheet. Cut 1-inch slits from each
corner to center of square. Drop a level tsp of the coconut mixture onto
each center. Sprinkle chopped nuts in the center and firmly press to
seal. Bake for 8-10 minutes or until edges are firm and cookies are
slightly puffed. Cool on cookie sheet for 1 minute, then remove and cool
thoroughly on
rack. Makes 32
cookies

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