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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Spinach With Millet And Red Lentils

Recipe By : Michael Traub Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Side Dish
Vegetarian Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg Onion — chopped
2 Garlic Cloves — minced
2 Tsp Cumin
1 Tsp Paprika
1 Tsp Black Pepper
1/2 Tsp Salt
1 Lb Spinach
1/4 Lb Mushrooms
2 med Zucchini
1/2 C Lentils — red
1 C Millet
1 lb Tomatoes — peeled, canned ok
1 1/2 tsp Salt
Tomato Puree — to thicken

In a frying pan fry the garlic, onion, paprika and cumin in some water.
Simmer with a lid on for a couple of minutes. Add the mushrooms and the
zucchini and simmer for a few minutes more. Add the shredded spinach, salt
and pepper and simmer till the spinach reduces down.

In a separate pot boil the millet and the lentils till cooked. Millet
usually takes longer than red lentils so wait for 5 min before adding
them. As the millet and lentils absorb the water put in the chopped peeled
tomatoes and the salt. Continue simmering till the millet is tender,
adding more water if necessary.

Combine the millet and lentil mix with the spinach. Add tomato puree to
thicken. Simmer for another couple of minutes.

Entered into MasterCook II by Reggie Dwork reggie@reggie.com

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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.

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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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PARSNIPS SWEET POTATOES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
x Peel and cut into large
Squares sweet potatoes.
x Peel and cut into chunks
Carrots and parsnips.
x Put in a baking dish and
Cover with orange juice.
x Cover with foil and cook in
350 deg oven till everything
Is
Soft (about an hour or so).

You can also add some dried apricots or prunes. This,
by the way, is my recipe for tsimis.

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Title: Honey Cookies (Melomakarona)
Categories: Cookies, Greek
Yield: 60 servings

1 c Butter
3/4 c Caster sugar
3/4 c Maize or peanut oil
1 Orange; grated rind only
6 c Plain flour
4 ts Baking powder
3/4 c Orange juice
——————–
——–nut filling — €
(optional)———
——————-
1 tb Honey
2 ts Orange juice
1 1/2 ts Ground cinnamon
1 1/2 c Finely chopped walnuts
2 dr Almond essence
——————–
————-honey — €
Syrup————–
——————-
1 c Sugar
1 c Water
1/2 Cinnamon stick
1 1/2 ts Lemon juice
1 Thin strip of lemon rind
1/4 c Honey

Oven temperature: 180 C (350 F)

Beat butter and sugar with orange rind until creamy. Gradually add oil
and continue beating until mixture is very light and fluffy. Stir in
flour alternately with orange juice. Knead dough lightly with hands for
1
minute.

Take a scant tablespoon of dough and flatten it a little. Place a
teaspoon of the nut filling in the centre and fold dough over to enclose
filling.

Shape into ovals, pinching ends to a point. Decorate tops with tines of
fork or by crimping cookies diagonally across top in four rows with
special crimper (see NOTE), or leave them plain.

Place on lightly greased baking trays and bake in a moderate oven for
20-25 minutes until golden brown. Cool on wire racks.

Dip in boiling syrup, four at a time, turning cookies once. Leave in
syrup 10 seconds in all, longer if well-soaked cookies are preferred.
Lift out onto a plate and leave until cool.

(If no nut filling is used, sprinkle tops with crushed walnuts or
toasted
sesame seeds and cinnamon. Only those which are to be served should be
dipped; store remainder in an airtight container and dip when required.

TO MAKE NUT FILLING: Thin honey down with orange juice and blend into
remaining ingredients.

TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and
stir
over heat until sugar dissolves. Bring to the boil and boil over
moderately high heat for 10 minutes and skim. Let syrup boil on a
moderate heat while dipping cookies. Add a little water to syrup when
it
thickens too much during dipping.

NOTE: Icing crimpers will be familiar to many pastrycooks and cake
decorators who work with icing. If you don’t own a crimper (or have
never
seen one), have the family handyman cut a piece of tin or aluminium
plate
about 2.5 x 10 cm (1 x 4 inches). Bend metal in half over a thin rod
and
cut 6 to 8 evenly spaced saw-like teeth on the narrow edges. Curl the
“teeth” slightly inwards.

Source: The Greek Cookbook, by Tess Mallos
Typos courtesy of: Karen Mintzias

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