Title: Almond Tea Jelly
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

4 oz (1/2 cup) ground almonds
2 tb (2 1/2 T) ground rice
1/2 pt (1 1/4 cup) milk
2 tb (2 1/2 T) sugar
1 ts Gelatin

Here are a couple of recipes for almond pudding. There are lots of
variations of this dish some using dairy products, some using gelatin
and some using agar agar and some combining them. It IS good! This
first one is more “from scratch”. The second uses almond extract.

Mix the almonds and rice in a bowl with 2 pints (5 cups) cold water,
cover and leave for 2 hours. Strain through a fine muslin into a
large bowl. Add milk and mix well.

Stand the bowl in a large saucepan with enough boiling water to come
halfway up the sides of the bowl. Cover and simmer for 2 hours,
stirring occasionally.

Add the sugar, stir well and leave to cool slightly. Mix the gelatin
with 2 tablespoons (2 1/2 T) hot water until dissolved. Stir into
the milk mixture when almost cold. Mix well and pour into a shallow
serving dish. Leave until set.

The Gourmet’s Guide to Chinese Cooking, Ann Body. 1974, Octopus Books
Limited, 59 Grosvenor Street, London W1. ISBN 7064 0153 0. Produced
by Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong
Kong.

Posted by Stephen Ceideberg; May 19 1992.

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Title: Cornflake Cookies
Categories: Cookies
Yield: 1 Servings

1 c Butter, room temperature
1 c White sugar
1 Egg, lightly beaten
1 ts Vanilla
1 1/2 c All-purpose flour
1 ts Cream of tartar
1/2 ts Salt
1 ts Baking soda
5 c Crushed corn flakes

Cream butter. Add sugar, egg, vanilla; mix well. Stir
in flour, cream of tartar, salt, baking soda. Add
corn flakes. Drop by spoonfuls 2 inches apart on an
ungreased cookie sheet. Bake 10 minutes at 325F.
Source: The Canadian Heritage Cookbook ch.

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Minestronie Hamburger Soup

Recipe By : Rival’s Crock-Pot Slow Cooker Cuisine; 1995
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lean ground beef
1 large onion — chopped
2 small potatoes — peeled and cubed
2 carrots — peeled and sliced
2 stalks celery — sliced
1 28 oz can whole tomatoes
1 cup shredded cabbage
1 small bay leaf
1/4 teaspoon leaf thyme
1/4 teaspoon leaf basil
1 teaspoon salt
1/4 teaspoon pepper
grated Mozzarella cheese — or
grated Parmesan cheese

Place all ingredients except chees in Crock-Pot; stir thoroughly. Add water to
cover. Cover and cook on Low for 8 to 12 hours or on High for 3 to 5 hours.
Stir well. Serve sprinkled with cheese.

Serves 6

– – – – – – – – – – – – – – – – – –

Title: Quick Cheese Sauce
Categories: Sauces
Yield: 1 servings

1 pk Velveeta cheese 1/2 lb Salt and pepper
2 T Butter 1 T Cornstarch
1 c Milk

Cut up cheese into a sauce pan. Add butter and milk. Heat slowly until
cheese has melted. Salt and pepper to taste. Dissolve cornstarch in 1/2
cup water, stir in a little at a time until sauce is of the required
consistency.

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Title: APFELTORTE (APPLE CAKE)
Categories: Cakes
Yield: 1 servings

8 Small apples
1/2 c Raisins
2 ts Rum or rum extract
3/4 c Sugar; plus 3 tbsp, divided
1 ts Chocolate; grated
3/4 c Butter or margarine; plus 2
-sp, divided
1 ts Vanilla
3 Eggs
1 ts Lemon extract
1 1/4 c All-purpose flour
1 ts Baking powder
1/2 ts Cinnamon
3 ts Almonds; ground
Apricot jam
Powdered sugar; sifted

Filling: Peel and core apples. Combine raisins, rum, 1 tablespoon of
the sugar and the grated chocolate in small saucepan. Bring to boil.
Set aside while preparing batter. Batter: Preheat oven to 350
degrees. Lightly grease bottom of 10 1/2″ springform pan. Cream 3/4
cup of the butter, 3/4 cup of the sugar and vanilla together. Beat in
eggs, 1 at a time, and lemon extract, beating until light and fluffy.
Sift flour, baking powder and cinnamon together. Gradually beat into
creamed mixture. Turn batter into prepared pan; arrange apples on
top. Fill apple centers with raisin mixture. Dot with 2 teaspoons of
the butter. Bake @ 350 degrees, 45 minutes. Sprinkle with mixture of
ground almonds and remaining 2 tablespoons sugar. Bake 10 to 15
minutes longer until apples are tender. Remove from oven. Brush jam
over apple opening and sprinkle icing sugar over cake portion.

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HOMINY-SQUASH STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Soups
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Pinto beans
– soaked overnight
Salt
1 t Cumin seeds
1 t Dried Mexican oregano
1 Cinnamon stick (1″ long)
3 Whole cloves
1/4 c Light olive oil
-ÿÿsunflower seed oil
1 lg Onion — cut in 1/4-in
squares
2 Garlic cloves — minced
1 tb Ground red chile
-ÿÿ
-Paprika for milder flavor
2 c Bean broth or water (about)
1 lb Fresh or canned tomatoes
– peeled, seeded chopped,
– juice reserved
3 c Peeled, cubed banana squash
– (in 1-inch cubes)
2 c Cooked hominy
2 Jalapeno chiles
– seeded and finely diced
Chopped cilantro for garnish
Sour cream, optional
-ÿÿ
-Shredded Muenster cheese

DRAIN SOAKED BEANS, cover them generously with fresh water and bring to
boil. Boil vigorously about 5 minutes, skim off any foam that rises to
surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and
continue cooking until beans are tender, about another 30 minutes. Taste as
they cook to be sure they are as done as you like them. Drain beans but
reserve liquid. Warm small, heavy skillet and toast cumin seeds until
fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove
them to plate so they don’t burn. Combine with cinnamon stick and cloves
and grind to a powder in electric spice mill. Heat oil in wide skillet and
saute onion briskly over high heat 1 minute. Lower heat to medium and add
garlic, ground spice mixture, ground red chile and salt to taste. Stir to
combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally,
until onions soften. Add tomatoes and liquid, squash and enough bean broth
to cover. Simmer until squash is partially cooked, about 20 minutes. Stir
in hominy, beans and diced chiles. Add more broth as needed and continue
cooking until squash is tender. Taste and check seasonings. Serve garnished
with cilantro and sour cream or shredded cheese.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Chiffon Mold
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 6 servings

1 tb Gelatin; Granulated 1/2 c Water; Cold
3 md Eggs, Separated 1/4 c Cocoa; Dry (25 Grams)
1/8 ts Salt; 1 1/2 ts Vanilla; Real (No
Artificial)
1/2 ts Chocolate Extract; Pure Artifical Sweetener ;*
1/8 ts Cream Of Tartar; 42 g Ladyfingers; 6 Small

* Use enough artificial sweetener to substitute for 2/3 cups
sugar. Soak gelatin in cold water. Beat egg yolks until light; add
cocoa, salt, and milk; beat until smooth. Turn into the top of a
double boiler. Cook over simmering water stirring constantly until
thick and smooth. Remove from heat. Add vinilla, chocolate extract
and artificial sweetener; mix well. Add chocolate mixture to gelatin
and stir until gelatin is completely dissolved. Chill in
refrigerator, stirring occasionally until mixture sets to the
consistency of unbeaten egg whites. Meanwhile split lady fingers.
Place halves upright ( flat side in) around outer sides of a 4-cup
mold. When chocolate mixture is partially thickened, beat egg whites
and cream of tartar until stiff. Fold into chocolate mixture; blend
thoroughly. Carefully spoon into mold. Cover with clear plastic
wrap. Chill for 3 to 4 hours or until set. Unmold onto a serving
plate as you would any gelatin mixture. To serve, cut into six
slices.

Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
halves.

Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT 4 gm;
Calories 103; Sodium 100 Mg

Food Exchanges Per Serving: 1 Fruit Exchange Plus 1 Low-Fat Meat
Exchange

Low-Sodium Diets: Omit Salt

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Title: Pickled Mango
Categories: Hawaii, Fruits, Pickles
Yield: 2 gallons

2 c Cider vinegar
1/2 c Hawaiian salt
4 1/2 c Brown sugar
6 c Water
1/2 ts 5 spices
2 tb Red coloring
5 c Sliced green mangoes

Combine ingredients. Boil, cool, and pour over sliced
mangoes. Yield: 2 gallons. Formatted by: Dorie
Villarreal

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Cranapple Crisp

Recipe By : Fat-Free Holiday Recipes
Serving Size : 8 Preparation Time :0:15
Categories : Cranberry

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
—-Filling—-
8 c apples — thinly sliced
1/2 c cranberries — coarsely chopped
1/3 c brown sugar — packed
1 tbsp cornstarch
1 tbsp apple juice
—-Topping—-
2/3 c rolled oats — uncooked
3 tbsps wheat flour
1/4 c brown sugar — packed
1 tsp cinnamon
2 tbsps apple juice

Preheat oven to 375. Prepare a 2 1/2-quart casserole dish with cooking
spray and flour; set aside. To prepare filling, combine apples,
cranberries, 1/3 cup brown sugar, cornstarch, and 1 tablespoon apple juice.
Place filling mixture into prepared pan. Meanwhile, to prepare topping,
combine oats, flour, remaining brown sugar, cinnamon, and remaining apple
juice. Sprinkle over filling mixture. Bake for 30 minutes. Cover dish
loosely with foil, and bake for 15 minutes more or until topping is golden
brown.

– – – – – – – – – – – – – – – – – –

Per serving: 145 Calories; 1g Fat (5% calories from fat); 2g Protein; 35g
Carbohydrate; 0mg Cholesterol; 5mg Sodium

Title: Never Fail Biscuits
Categories: Bread Biscuit Osg1966
Servings: 1

5 tb Shortening
3/4 c Milk
2 c Flour
3 ts Baking powder
1 ts Salt

Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss
on a floured board. Knead lightly, roll, cut and put on greased pan.
Bake in 400 F. oven for 20 minutes.

Source: Mary Catherine Walter, Pleasent Grove Grange, Seneca County,
OH
Mrs. Betty Flischel, Clermont Grange, Clermont County, Oh
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