Bread, Zucchini

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
3/4 cup brown sugar
3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt
3 whole eggs — well beaten
1 cup oil
1 1/4 teaspoons vanilla
2 cups zucchini — grated

With electric mixer, combine first seven ingredients. Then add eggs, oil,
vannilla, and zucchini. Mix well.

Divide mixture into 2 greased loaf pans and bake at 325 degrees for approx. 1
hour or until toothpick inserted at center comes out clean.

Cool on rack. Can be frozen if required.

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HUMMUS-COUSCOUS LOAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Couscous
2 1/2 c Water
1/4 c Water
1 t Olive oil
1 sm Eggplant, cut into
-french-fry sized strips
2 Carrots, chopped into very
-small pieces (minced)
2 Cloves garlic, minced
1/4 ts Salt
-Freshly ground black
-pepper, to taste
1 1/2 c Cooked chickpeas
1 tb Sesame tahini paste
-Freshly squeezed lemon
-juice from 1/2 a lemon
1 1/2 c Vegetable broth, or 1 1/2
-cups water mixed
-with 1 tablespoon
-vegetable broth seasoning
2 tb Egg replacer or potato
-starch
2 tb Wheat flour
-Paprika, freshly ground
-black pepper

Preheat oven to 350 degrees.

In a saucepan, add the couscous and water. Bring to a
boil, then reduce the heat and cover. Cook until all
the water is gone, about 10 minutes. Then turn off the
heat.

While the couscous is cooking, saute the vegetables.
On a large saucepan, spray the olive oil on the pan or
brush with a pastry brush. Add the water and heat over
moderate heat until the water starts to simmer. Add
the eggplant strips, carrots, garlic, salt and pepper.
Saute until soft, adding a little more water if too
dry. Then turn off the heat.

In a mixing bowl or blender, mix the chickpeas, tahini
paste, lemon juice, and vegetable broth. Using a hand
blender or blender, blend into a smooth paste. Then
add the egg replacer or potato starch, and the flour.
Blend until smooth.

With the heat turned off on the large saucepan, add
the chickpea (hummus) mixture to the vegetables and
coat well. Then add the couscous and mix the
vegetable/hummus mixture into the couscous.

Lightly grease a glass bread loaf pan with olive oil.
Add the couscous/vegetable/hummus mixture. Press into
the loaf pan. Dust the top of the loaf with paprika
and black pepper.

Bake 50-55 minutes. Let stand 10-15 minutes before
serving. Serve in thick slices with a green vegetable
such as cooked spinach, a salad such as lettuce topped
with fresh orange slices, and if desired, a bread such
as warm whole-wheat pita bread. – Mary Howard

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Title: WHITE CHOCOLATE LASAGNA WITH PEANUT ICE CREAM
Categories: Chocolate, Desserts, Ice cream
Yield: 4 servings

3 1/2 c Half half
8 Egg yolks
1 3/4 c Sugar
2 ts Vanilla
1/2 c Smooth peanut butter
1/2 c Heavy cream
1 c Unsalted dry-roasted
-peanuts, coarsely chopped
-(about 5 oz)
3 oz Bars white chocolate, broken
-in half widthwise
16 oz Bittersweet chocolate
8 oz Unsalted butter
1 c Evaporated milk

Servings: 4

Mint sprigs for garnish

In medium saucepan, scald the half half over medium
heat, set aside. In medium bowl, whisk together the
egg yolks, 3/4 cup sugar, a pinch of salt, and 1 tsp
of the vanilla. Gradually whisk in the half half
and transfer to the saucepan. Cook this mixture over
moderate heat, stirring constantly, until just thick
enough to coat the back of a spoon (165 on a candy
thermometer). This will take 10-15 minutes. DO NOT
bring to a boil or you’ll have a curdled mess on your
hands. Remove from heat and whisk in the peanut
butter, then add the cream. Strain this custard into
a bowl and refrigerate, stirring occasionally, until
well chilled. In the meantime, line a 10-by-15 inch
jelly roll pan with wax paper. Transfer custard to a
Donvier or other ice cream freezer and freeze until
thickened but still pourable. Add peanuts. Pour
mixture into the jelly roll pan, spread evenly, cover,
and freeze overnight.

Prepare sugar syrup by mixing the remaining 1 cup of
sugar with 1 cup of water. Bring to a boil to
dissolve the sugar, then remove from heat and set
aside ’til later.

Preheat oven on lowest setting for 5 minutes, then
turn it off. Place the 6 pieces of white chocolate on
a large baking sheet lined with wax paper. Place in
the warm oven until soft enough to yield when pressed
by a finger, about 6 minutes. Using a metal spatula,
transfer a piece of softened chocolate to an
individual piece of wax paper (at least 12 inches
long) and cover with a second sheet of paper. Using a
large heavy rolling pin, gently roll the chocolate
between the paper to form a thin sheet of chocolate,
about 11 by 4 inches. Set each sheet of chocolate
aside while you repeat this with the rest of the
chocolate. Line 3 baking sheets with wax paper. When
the white chocolate is cooled and firm, remove the top
piece of paper from each chocolate sheet. Using a
pizza wheel or long sharp knife, trim the edges of
each sheet to make a neat 3-by-10-inch rectangle, then
cut each rectangle crosswise to form two 3-by-5-inch
pieces. Transfer 4 rectangles to each of the prepared
baking sheets. Keep cool.

In a double boiler, melt the bittersweet chocolate
with the butter, stirring until smooth. Transfer to a
bowl. Whisk in 1 cup of the reserved sugar syrup.
Stir in the evaporated milk and 1 tsp. vanilla. Set
aside, covered. Note: this sauce can be made up to 1
week in advance and kept, covered, in the fridge.

With a pizza cutter or thin sharp knife, cut the ice
cream into ten 3 by-5-inch rectangles. There will be
a little left over; do what you will with it. 😉
With a spatula, place a piece of the ice cream on each
of the 4 pieces of white chocolate. Top each with
another piece of chocolate, then another layer of ice
cream, then another piece of chocolate. Freeze for 3
to 4 hours.

To serve, remove the assembled lasagnas from the
freezer and allow to soften slightly at room
temperature for a few minutes. Gently reheat the
fudge sauce in the top of a double boiler or in the
microwave. Place each of the portions to serving
plates, spoon fudge sauce over, garnish with mint, and
serve immediately.

From Food Drink Magazine, March 1990 (special
CHOCOLATE issue), recipe originally from The
Rattlesnake Club, Detroit. ^^^^^^^^^

—–

Title: SPRING TEMPTATION PIE
Categories: Pies
Yield: 8 servings

1 c Boiling water
1 pk JELL-O Brand Lemon Flavor
-Gelatin (4-serving size)
1 c Orange or lemon sherbet
2 c Thawed COOL WHIP Whipped
-Topping
2 c KRAFT Miniature Marshmallows
1 cn Crushed pineapple, drained
-(8 oz; opt)
1 Prepared graham cracker
-crumb crust (9 oz)

STIR boiling water into gelatin in medium bowl 2 minutes or until
completely dissolved. STIR in sherbet; mix until melted. Refrigerate
25 minutes or until gelatin mixture is slightly thickened. FOLD in
whipped topping, marshmallows and pineapple. Pour into crust. FREEZE
until firm.

MMMMM

Title: Canning Beets (Whole, Cubed, or Sliced)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 21 pounds (without tops) is needed per canner
load of 7 quarts; an average of 13-1/2 pounds is needed per canner load
of 9 pints. A bushel (without tops) weighs 52 pounds and yields 15 to 20
quarts–an average of 3 pounds per quart.

Quality: Beets with a diameter of 1 to 2 inches are preferred for whole
packs. Beets larger than 3 inches in diameter are often fibrous.

Procedure: Trim off beet tops, leaving an inch of stem and roots to
reduce bleeding of color. Scrub well. Cover with boiling water. Boil
until skins slip off easily; about 15 to 25 minutes depending on size.
Cool, remove skins, and trim off stems and roots. Leave baby beets
whole. Cut medium or large beets into 1/2-inch cubes or slices. Halve or
quarter very large slices. Add 1 teaspoon of salt per quart to the jar,
if desired. Fill jars with hot beets and fresh hot water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.
Table 1. Recommended process time for Beets in a dial-gauge pressure
canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Beets in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 30 minutes for Pints, 35 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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POMEGRANATE ARIEL

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Nuts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Pomegranate berries
1/2 cup Currants
3/4 cup Slivered almonds
1 medium Ripe papaya — peel seeds
removed
2 medium Oranges — juiced -=OR=-
1/2 cup Orange juice
6 Dates
6 Lemon slices
12 Spearmint leaves

Mix berries, currants almond slivers together. Divide into 6 portions,
putting each portion into a glass goblet. Cut the papaya into chunks place
in
a blender. Blend with the orange juice at medium speed, until smooth. Pour
equal amounts over the 6 portions of pomegranate mixture. Top each goblet with
a
date, a lemon slice 2 spearmint leaves. Serve immediately. Covered stored
in the refrigerator, this dessert will keep 3 to 5 days.

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Title: Popeye Pie
Categories: Diabetic, Vegetables, Cheese, Low-fat
Yield: 6 servings

10 oz Fresh spinach;or 12 oz froz
2 Eggs; well beaten
1 c 2% milk;
1/3 c Celery; chopped
1/4 c Onion; chopped
2 tb Parmesan cheese; grated
1/2 ts Salt;
1/2 ts Nutmeg;

Wash fresh spinach and discard stems. Steam in a covered saucepan
over low heat until the leaves are wilted. Drain in a colander or
sieve, press out liquid and chop spinach. (OR Thaw frozen chopped
spinach and press out liquid.)

Mix remaining ingredients together, then fold in spinach. Pour
mixture into a well greased 9 inch pie plate. Bake at 375 F for 45
minutes or until a knife inserted in the middle comes out clean. Cut
into 6 wedges and serve warm.

1/6 recipe – 71 calories, 1 protein choice, 1/2 fruit vegetable
choice 5 grams carbohydrate, 6 grams protein, 3 grams fat

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but
not tested by Elizabeth Rodier, Jan 1994

MMMMM

PAD THAI VMXV03A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Rice Vermicelli
3 tb Oil
3 ea Garlic cloves, minced
1/4 c Dried Shrimp
1/4 c Fish sauce
1/4 c Sugar
2 tb Tamarind juic (Lemon or lime
1 x -may be substituted)
1 tb Paprika
1/2 c Fried tofu
2 tb Dried, unsalted turnip,
1 x -cut into small pieces
1 ea Egg, beaten
1/4 c Chives, cut in 1 in lgths
1/4 c Ground roasted peanuts
1 c Bean sprouts
1 x GARNISH:
1/2 c Bean sprouts
1/2 c Chopped chives
1/2 ea Lime, cut in wedges

Soak noodles in cold water for 2 hours, until soft. Drain and set
aside.Heat a large skillet until hot, then add oil. Add the garlic and
dried shrimp and stirfry. Add the noodles and stirfry until translucent. It
may be necessary to reduce the heat if the mixture is cooking too quickly
and the noodles stick.Add fish sauce, sugar, tamarind juice and paprika.
Stirfry mixture until combined. Stir in the tofu, turnip and egg. Turn the
heat to high and cook until the egg sets, stirring gently. Thoroughly
combine the mixture and continue cooking over medium-high heat for about 2
minutes, until most of the liquid is reduced.Mix in the chives, peanuts and
Place on a serving dish, arrange the garnishes attractively and serve.
Makes four servings.Note: To make fried tofu, chop tofu into 1/2 inch
squares and fry in oil on both sides until golden brown.From Thailand the
Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.

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Title: APPLE BBQ SAUCE
Categories: Sauces, Bar-b-q, My
Yield: 4 servings

1 c Catsup
1/4 c Apple juice/cider
1/4 c Apple cider vinegar
1/4 c Soy sauce
3/4 ts Garlic powder
3/4 ts White pepper
1/3 c Grated, peeled apple
1/4 c Grated onion
2 ts Grated green pepper

Bring to a boil. Reduce heat and simmer 15 minutes.
Rub meat with 1 T pepper, 1 T paprika, 2 t chili
powder, 1/2 t celery salt, 1/2 t ground red pepper and
1/4 t dry mustard before cooking. Baste with 1/2 c
apple juice while cooking. Add sauce last 15 minutes.

—–

CREAM OF EDDO SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Harned 1994 Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Unsalted butter
2 Generous cups eddoes (2 lb.)
— peeled washed and diced
1/2 c Onion — chopped
1/4 c Celery — chopped
4 c Rich chicken stock
— preferably homemade
1 Bouquet garni
1 c Whipping cream
Salt white pepper
Freshly grated nutmeg
— to taste
—–GARNISH—–
Fresh cilantro leaves
— chopped

Heat butter in a large, heavy saucepan and gently
sweat the eddoes, onion and celery, covered, until
softened but not colored. Add the stock, fasten
bouquet garni to pot and bring to a boil. Cook,
partially covered, until eddoes are very soft, about
20 minutes. Remove bouquet garni.

Puree soup mixture in electric blender or food
processor until smooth. Add cream and seasonings;
return to a boil. Taste and adjust seasonings.

Serve in heated bowls garnished with freshly chopped
cilantro.

Enright says that the potato-like eddo, with its
creamy interior, is popular in the Caribbean and
available most months in Canada.

Recipe from Barbados chef Gary Browne in _Nancy
Enright’s Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer Company, 1985. Pp. 32-33.
ISBN 0-88862-788-2. Electronic format by Cathy Harned.

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