Title: Turkey and Rocket Salad with Macadamias
Categories: Australian, Salads, Ceideburg 2
Yield: 4 servings

Text Only

Here are some more recipes from the Sydney Morning Herald, courtesy
of Mark Herron. What to do with leftovers is the subject of the next
three posts.

Turkey meat, which tends to be dry, benefits particularly from this
macadamia dressing, but any roast poultry meat you have left over can
be used instead. Another soft lettuce can stand in for the rocket
(arugula) if you simply can’t obtain the latter, but it won’t provide
the delicate, savoury flavour. Macadamia oil can now be obtained in
some supermarkets.

Wash and dry thoroughly: 1 bunch of rocket, discarding the coarse
stem ends 1 small, soft lettuce

Arrange the leaves on four plates.

Heat 250 g macadamia nuts in an ungreased container in the oven until
they smell appetizing, then set half aside and tip the other half
into the bowl of a food processor. Add: 2 garlic cloves, roughly
chopped. With salt and pepper process to a paste. With the food
processor.running, slowly add 100 ml macadamia oil, then 50 ml white
wine vinegar.

Slice or shred enough turkey for four people and gently loss it in the
macadamia salad.

Arrange the dressed turkey on the prepared plates, drizzle left-over
dressing over the salad leaves, Sprinkle with reserved macadamia nuts,
roughly chopped, and finely chopped chives. Serve.

Makes 4 servings.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
12/22/92.

Posted by Stephen Ceideberg; February 16 1993.

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Title: Papaya and Crabmeat Supreme ~
Categories: Salads
Yield: 4 servings

6 1/2 oz Can, Crab Meat, flaked
1/2 c Thinly Sliced Celery
1 Lime
1/2 c Toasted Slivered Almonds
2 Papayas, halved and peeled

Mix crabmeat and celery. Chill. Slice lime in half
and add juice from one of the halves to the crabmeat
celery. Add slivered almonds. Pile in papayas and
garnish with wedges of lime, cut from the remaining
1/2 lime.

—–

Title: Focaccia—Four Ways
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 6 sweet ones

MMMMM—————————DOUGH——————————–
1 lb Frozen white bread dough; 1 tb Olive oil;
-thawed Choice of topping;
Olive oil cooking spray;

MMMMM——————SAGE AND ONION TOPPING;———————–
1 md Size onion; thinly sliced 1 ts Sage; crushed dried;
1 tb Sage; chopped fresh 1/4 ts Coarse salt;
->OR<- MMMMM-----------------ROSEMAY AND RAISIN TOPPING---------------------- 1/3 c Golden raisins; plumped in 1 tb Rosemary; chopped fresh 1/4 c Fresh orange juice; for 30 ->OR<- -minutes 1 ts Rosemary; crushed dried MMMMM-----------------------TOMATO TOPPING---------------------------- 1 Fresh plum tomato; about 1/4 -drained and chopped -1/4 lb sliced crosswise 1 tb Fresh oregano; -into paper-thin slices ->OR<- 1 oz Sun-dried tomatoes; (packed 1 ts Oregano; crushed dried -dry), plumped in 1/3 cup of 1/4 ts Coarse salt; -hot water for 5 minutes MMMMM--------------------SOUTHWESTERN TOPPING------------------------- 4 cl Garlic; slivered 1/4 c Dry-roasted sunflower seeds; 1/4 c Cilantro (fresh coriander) This version of the popular Italian flatbread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes. Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5-to-6 inch circle. Lightly spray three 12 by 15 inch baking sheet with cooking spray. Place 2 circles of dough far apart on each sheet. Brush circles with olive oil. Sprinkle with topping. Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes. Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10 minutes. Serve warm. Best eaten same day; freeze for longer storage. Food Exchange per serving: SAGE AND ONION TOPPING: 1 STARCH/BREAD EXCHAGNE; CAL: 106; PRO: 4g; CAR: 19g; FAT: 2g; CHO: Omg; SOD: 252mg; ROSEMARY AND RAISIN TOPPING: 1 1/2 STARCH/BREAD EXCHANGE; CAL: 116; PRO: 4g; CAR: 22g; FAT: 2g; CHO: 0mg; SOD: 208mg; TOMATO TOPPING: 1 1/2 BREAD/STARCH EXCHANGES; CAL: 110; PRO: 4g; CAR: 21g; FAT: 2g; CHO: 0mg; SOD: 256; SOUTHWESTERN TOPPING: 1 BREAD/STARCH EXCHANGE; CAL: 120, PRO: 5g; CAR: 19g:; FAT: 3g; CHO: 0mg; SOD: 202mg; Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin and Frances Tower Giedet. MMMMM

Title: Remaking Soft Jellies
Categories: Canning, Preservings
Yield: 1 recipe

Measure jelly to be recooked. Work with no more than 4 to 6 cups at a
time.

TO REMAKE WITH POWDERED PECTIN

For each quart of jelly, mix 1/4 cup sugar, 1/2 cup water, 2 tablespoons
bottled lemon juice, and 4 teaspoons powdered pectin. Bring to a boil
while stirring. Add jelly and bring to a rolling boil over high heat,
stirring constantly. Boil hard 1/2 minute. Remove from heat, quickly
skim foam off jelly, and fill sterile jars, leaving 1/4-inch headspace.
Adjust new lids and process as recommended in Table 1. For more
information on how to sterilize jars see “Jars and Lids”.
TO REMAKE WITH LIQUID PECTIN

For each quart of jelly, measure 3/4 cup sugar, 2 tablespoons bottled
lemon juice, and 2 tablespoons liquid pectin. Bring jelly only to boil
over high heat, while stirring. Remove from heat and quickly add the
sugar, lemon juice, and pectin. Bring to a full rolling boil, stirring
constantly. Boil hard for 1 minute. Quickly skim off foam and fill
sterile jars, leaving 1/4-inch headspace. Adjust new lids and process as
recommended in Table 1.
TO REMAKE WITHOUT ADDED PECTIN

For each quart of jelly, add 2 tablespoons bottled lemon juice. Heat to
boiling and boil for 3 to 4 minutes. Use one of the tests described on
page 5 to determine jelly doneness. Remove from heat, quickly skim off
foam, and fill sterile jars, leaving 1/4-inch headspace. Adjust new lids
and process as recommended in Table 1.
Table 1. Recommended process time for Remade Soft Jellies in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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

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Summer Squash Soup

Recipe By : Mrs. Alexander S. Giltinan
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Med Yellow Squash
2 Tbsp Butter
1 1/2 Tsp Garlic Salt
1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Dried Rosemary
1/2 C Chicken Broth
1/2 C Water
1 6 Oz. Can Boned Chicken — cut up

Scrub squash; do not peel. Cut 12 paper-thin slices from the narrow ends
an place slices in cold water to crisp. Reserve these slices for garnish.
Cut remainder of squash (seeded, if necessary) into small chunks to make 5
to 6 cups. Sauté very slowly in butter, seasoned with garlic salt, salt,
pepper, and resemary. Keep pan tightly covered and do not allow squash to
brown. Add 1 or 2 tablespoons water if necessary when squash is softened.
Purée in electric blender. Return purée to pan and add chicken broth,
water, and boned chicken. Heat until flavors are well blended. Pour into
serving dish or soup bowls and garnish with squash slices.

Makes 1 quart

Source: “Mountain Measures” — Junior League of Charleston, WV
ed. 1974

billspa@icanect.net

– – – – – – – – – – – – – – – – – –

Title: NUTTED CARAMEL POPCORN BALLS
Categories: Candies
Yield: 6 servings

1 lb Dairy caramels
2 tb Hot water
2 qt Popcorn (to 2 1/2 qt)
1 c Mixed salted nuts
1/2 c Salted peanuts

DIRECTIONS: Day before: In covered double boiler, heat
caramels with water, stirring frequently, till smooth.

In a large bowl, toss popcorn with nuts.

Pour melted caramels over popcorn; toss until well
coated. With buttered hands, form at once into about
17 2 1/2″ balls or 35 1 1/4″ balls. Insert wooden
skewers, lollipop fashion, if desired. Wrap each in
saran; store at room temperature until served next day.

Source: Mom’s old magazine clippings- 1940’s to 1970’s

From: Sallie Austin

—–

BOUNTIFUL STUFFED SQUASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Acorn squash
— each about 1-1/4 pounds
1/2 c Chopped onion
1 tb Vegetable oil
3/4 lb Ground turkey
1 c Finely chopped red apple
— (cooking-type)
1 tb All-purpose flour
3 tb Kikkoman Lite Soy Sauce
1/4 c Seedless raisins

Cut squash in half lengthwise; discard seeds and fiber.
Place, cut
side down, in microwave-safe baking dish. Cover and
microwave on
High 4 minutes; turn squash over and rotate dish. Cover
and
microwave on High 4 minutes, or until squash is tender, yet
firm.
Meanwhile, saute onion in hot oil in large skillet over
high heat
until translucent. Add turkey and apple; cook and stir over
medium
heat 5 minutes, or until turkey is no longer pink.
Sprinkle flour
evenly over meat mixture; stir to blend. Gradually stir in
lite soy
sauce; cook, stirring, until slightly thickened. Stir in
raisins;
remove from heat. Fill squash halves equally with turkey
mixture.
Cover loosely; microwave on High 1 minute to thoroughly
heat filling.

Source: MICROWAVE MAGIC with Kikkoman Sauces Reprinted with
the
permission of Kikkoman International Inc. Electronic format
courtesy
of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Chinese Bbq Pork
Categories: oriental
Yield: 1

2 lb boneless pork shoulder, cut
-into 8x

———————————-MARINADE———————————-
5 ts sugar
1 1/2 ts salt
2 garlic cloves, minced
1 ts ginger juice
4 tb ketchup
4 tb soy sauce
5 ts white wine
1 ts five spice powder

——————————–BASTING SAUCE——————————-
1 tb hoisin sauce
1/4 c honey

Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven to
375F and place marinated pork on a rack over a roasting pan filled with 1
cup of water. Bake for 20 minutes, basting occasionally with remaining
marinade. Turn and bake another 20 minutes.

Take pan out of oven, swich oven to broil. Baste both sides of pork with
basting sauce and broil for 1 minute on each side.

Let pork cool and cut into thin slices. Serve hot or cold. Keep in
tightly sealed container in refrigerator or in freezer if not served right
away. Reheat with a little water in roasting pan, or wrap in foil.

Notes: Let the meat marinade at least 8 hours – you will get a much more
tender result. Make extra, it’s really good… We serve it cold on a
plate with pickled ginger and green onion flowers as a starter to a
Chinese meal. Or add it to ‘La Choy’ frozen wonton soup along with some
green onion, and slivered vegetables for a ‘homemade’ look.

Source: The Joy of Wokking, Martin Yan
Unsolicited comments: Anne Sheresky (sheresky@worldchat.com)

—–

CHERRY PARFAIT ICE CREAM PIE **

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies Ice Cream
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 qt Vanilla ice cream — soften
– slightly
1 8″ cookie crumb pie crust
1 cn Cherry pie filling
Whipped cream topping (opt)

In mixing bowl stir half of the ice cream until of spreading consistency;
spread evenly in pie crust. Top with half of the cherry pie filling. Freeze
until filling is partially frozen, about 45 minutes. Stir remaining ice
cream to spreading consistency; spread over partially frozen pie filling in
crust. Freeze until firm, at least 3 hours. Just before serving, top with
remaining pie filling. Garnish with whipped topping if desired.

– – – – – – – – – – – – – – – – – –

Title: Bacalao (Salt Cod)
Categories: Basque, Seafoods, Main dish
Yield: 4 servings

2 lb salt cod
1/4 c olive oil
2 md onions
1 sm can tomato sauce
2 cl garlic
1/2 c minced parsley
4 oz sliced pimentos
1/2 c dry white wine

Wash the cod, changing the water three or four times. Soak it
overnight in water to cover. Drain. Cut the fish into 2-inch pieces.
Place the pieces in cold water to cover, bring to boil, and drain
well. Chop the onions and garlic and fry them, along with the drained
pimentos, in olive oil. When the vegetables are tender stir in the
tomato sauce, parsley and wine. Cover and simmer over very low heat
for 30 minutes. Place the cod in the sauce and simmer, uncovered, 30
to 45 minutes, or until the fish flakes easily. Serves 4. Walt

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