Title: GLAZED APPLE TART
Categories: Cakes
Yield: 8 servings

1 1/2 c All-purpose flour
pn Salt
1/2 c Butter
3 tb Sugar
1 Egg yolk
2 ts Cold water
4 Granny Smith apples
1/2 Finely grated lemon peel
1/2 ts Cornstarch
1/2 ts Ground cinnamon
2 pn Ground nutmeg
5 tb Apricot jam
2 tb Lemon juice
Whipped cream
Fresh mint sprigs (opt)

Preheat oven to 375’F. (190’C.). Butter an 8"-round
baking pan. To make pastry, sift flour and salt into a
bowl. Add butter and cut in finely until mixture
resembles bread crumbs. Stir in 1 tablespoon of sugar,
egg yolk and cold water.

Knead gently until smooth and chill 15 minutes.
Sprinkle with remaining sugar. Peel, core and cut
apples in fairly thin slices. Arrange a layer of apple
slices in overlapping circles in bottom of pan.

Mix remaining apple slices with lemon peel, cornstarch
and spices. Spoon on top of arranged apple slices.
Roll out pastry to an 8″ circle. Place on top of
apples and press gently. Prick several times with a
fork. Bake in preheated oven 40 minutes or until
pastry is golden brown. Carefully turn out tart onto a
warm serving plate. Combine jam and lemon juice in a
saucepan and heat gently until melted, stirring until
smooth. Spoon hot jam mixture over tart. Serve hot or
cold with whipped cream. Garnish with mint sprig, if
desired.

—–

Title: French Fried Onion Rings
Categories: Diabetic, Vegetables
Yield: 4 servings

1 lg Sweet onion 1/2 ts Salt
1/2 c Skim milk 1 tb Veg. oil
3/4 c Plain dried bread crumbs 1 ts Veg. oil (more)
1 ts Chili powder (optional)

Cut onion into 1/4 inch slices and separate rings. In 9 x 13 pan
combine onion milk. Let stand 30 minutes turning frequently. On
wax paper combine next 3 ingredients. Turn onion rings into bread
crumbs to coat. Spray cookie sheet and place onion rings on pan.
Drizzle evenly with vegetable oil. Bake 450 for 5 minutes on each
side. 1 serving = 1 fat, 1/2 vegetable, 1 bread, 5 optional calories

MMMMM

Title: Chicken Tandoori #2 of 2
Categories: Indian
Yield: 4 Servings

– continued below

5. Take the chicken from the refrigerator at least 1
hour before cooking to bring it to room temperature.
The chicken is now ready to be either roasted in the
oven or broiled over an electric or charcoal grill.

TO ROAST IN THE OVEN: Start heating the oven to
500-550 degrees F. Take the chicken legs out of the
marinade. Brush them with ghee or oil, and place them
on a wire rack in a shallow roasting pan. Set the pan
in the middle level of the oven, and roast for 25-30
minutes, or until the meat is cooked through. There is
no need to baste while the chicken pieces are
roasting, because the enclosed environment keeps the
chickens from drying excessively. (I made the chicken
this way, and it tasted just like the Indian
restaurant’s did.)

TO BROIL INDOORS: Preheat the broiler. Brush the grill
with a little oil to prevent the meat’s sticking.
Place the chicken legs, slashed side up, on the grill,
and brush the slashed side with ghee or oil. Cook 2 to
3 inches away from the heat for 20 minutes. Turn and
cook the other side for another 10 minutes, or until
the chicken pieces are cooked through. Brush often
with ghee or oil during cooking.

TO GRILL OUTDOORS: Fire the coal well in advance
(about 1-1/2 hours before you are ready to begin
cooking), so that a white ash forms over the surface
of the coal. This is when the coal is at its hottest.
Place the grill at least 5 inches away from the heat,
and rub generously with oil. Place the chicken pieces,
slashed side up, over the grill and brush them with
ghee or oil. Let chicken cook without turning for 10
minutes. Turn, baste the other side, and cook for 10
minutes. continue to cook, turning and basting the
chicken every 10 minutes, until it is done. The
cooking time for broiling and grilling usually varies
widely. Much depends upon the intensity of the heat
and its distance from the chicken. The point to
remember is that the chicken pieces have been
marinating in a very strong tenderizing solution for
two days and therefore will cook much faster than
standard broiled or barbecued chicken. Serve the
chicken immediately, lightly brushed with ghee or oil
and accompanied by Roasted Onions (Bhone Piaz).

SOURCE: “Classic Indian Cooking” by Julie Sahni.
SPXB77A@prodigy.com.

—–

Title: Cherry Cheesecake Squares
Categories: Desserts
Yield: 18 Servings

2 c Graham cracker crumbs
1 c Sugar, divided
14 c (1/2 stick) butter OR
Margarine, melted
3 pk Cream cheese, softened
1 ts Vanilla
2 Eggs
1 Can (20 oz) cherry pie-
Filling

Mix crumbs, 1/4 cup of the sugar and butter. Press
into 13 x 9 inch baking pan. Bake at 325F for 10
minutes. Mix cream cheese, remaining 3/4 cup sugar and
vanilla with electric mixer on medium speed until well
blended. Add eggs; mix just until blended. Pour over
crust. Bake at 325F for 35 minutes or until centre is
almost set. Cool. Refrigerate 3 hours or overnight.
Top with pie filling. Cut into squares. Garnish, if
desired. Makes 18 servings. Prep time: 20 minutes
plus refrigerating. Baking time: 35 minutes. ch

—–

Title: Cream Of Potato Soup (Instant)
Categories: cheese/eggs
Yield: 100 servings

2.50 ga water; warm
3.50 ga water
2.00 lb bacon; sliced fz
2.50 lb milk; dry non-fat l heat
4.00 lb potato inst gra #10
3.00 lb onions dry
1.00 tb pepper black 1 lb cn
5.00 oz salt table 5lb

1. SAUTE BACON UNTIL LIGHTLY BROWNED; ADD ONIONS; CONTINUE COOKING

UNTIL ONIONS ARE TENDER.

2. ADD PEPPER AND SALT; MIX WELL.

3. ADD WATER; BRING TO A BOIL.

4. RECONSTITUTE MILK; ADD TO BACON MIXTURE. BRING TO A SIMMER. **DO

NOT BOIL AFTER MILK IS ADDED**

5. STIR POTATOES RAPIDLY INTO HOT LIQUID. STIR UNTIL SMOOTH.

6. SIMMER 5 MINUTES.

NOTE: 1. IN STEP 1, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB

CHOPPED ONIONS.

2. IN STEP 1, 6 OZ (2 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE

RECIPE NO. A-11.

3. IN STEP 3, 1/2 CUP DEHYDRATED PARSLEY MAY BE USED.

Recipe Number: P01600

SERVING SIZE: 1 CUP (8 O

—–

ANNETTE FUNICELLOS’ CHOPPED LIVER *

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ———–PATTI –
VDRJ67A———————-
1 lb Chicken or calves liver
1 tb Chicken fat or peanut oil
2 sm Onions — chopped
2 Eggs — hard boiled, fine
chop
Salt pepper to taste

Bake chicken or calves liver until fairly well done.
Put through a meat grinder. Chop into a paste. Saute
onion in fat until brown. Add to liver paste. Add
hard-boiled eggs (finely chopped) to liver paste. Salt
and pepper to taste. Serve with toast rounds, thin
slices of rye bread, or potato chips.

– – – – – – – – – – – – – – – – – –

Title: Kashmiri Rogan Josh
Categories: Beef, Lamb, India
Yield: 6 servings

1 tb Whole fennel seeds
3 1/4 c Plain yoghurt
6 tb Vegetable oil
1 ea 3/4″ stick of cinnamon
1/2 ts Whole cloves
2 1/2 ts Salt
1 pn Asafetida
3 lb Cubed lamb
4 ts Paprika
1/2 ts Cayenne pepper
1 1/2 ts Dried ginger
3 2/3 c Water or beef broth
1/4 ts Garam masala

Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it
with a fork until smooth and creamy. Heat the oil in a large pot over a
high flame. When hot, put in the cinnamon and cloves. A second later,
put in the ground asafetida. A second after that, put in all the meat and
the salt. Stir the meat an cook, still on a high flame for about 5
minutes. Now put in the paprika and cayenne and give the meat a good stir.
Slowly add the yoghurt, a small amount at a time, stirring the meat
vigorously as you do so. Add all the yoghurt this way. Keep cooking on
high heat until all liquid has boiled away and the meat pieces have
browned slightly. Add the fennel and ginger. Give the meat some more
good stirs. Now put in the water or broth, cover so as to leave the lid
very slightly ajar, and cook on medium heat for 30 minutes. Cover
completely and cook on low heat for another 45 minutes or until meat is
tinder. Stir a few times as the meat cooks, making sure that there is
always some liquid in the pot. Remove the lid and add the garam masala. You
should have a thick, reddish brown sauce. If it is too thin, boil away
some of the liquid.

—–

Mix’n’match Squash Casserole

Recipe By : , 94/08-09
Serving Size : 8 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Summer Squash — cubed
_ (Yellow, Zucchini, Pattypan And/Or — sunburst)
1 Pound Bulk Pork Sausage — cooked and drained
1 Cup Dry Bread Crumbs
1/4 Cup Chopped Green Pepper
1/4 Cup Chopped Onions
1/2 Cup Grated Parmesan Cheese
2 Eggs — beaten
1/2 Cup Milk
1/2 Teaspoon Salt

Place squash and a small amount of water in a large saucepan; cover and

cook for 8-10 minutes or until tender. Drain. Add all remaining
ingredients; mix well. Transfer to a greased 11-inch x 7-inch x 2-inch
baking dish. Bake , uncovered, at 325′ for 30-35 minutes
Yield: 6-8 servings

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NOTES : ‘Can use any squash you have, served with a salad and hot rolls
or homemade bread, it makes a meal my family enjoys __ June Mullins,

Title: VEGETABLE SALAD WITH ROMESCO SAUCE
Categories: Salad, Vegetables
Yield: 10 servings

ROMESCO SAUCE:
1 lg Ripe tomato
4 Cloves garlic, peeled
4 tb Olive oil, divided
1/4 c Fresh bread crumbs
1/4 c Slivered almonds
1/4 ts Crushed red pepper
1/2 ts Salt
5 tb Red-wine vinegar, divided
SALAD:
1 lg White potato
1/4 md Onion, very thinly sliced
1/2 lb Green beans, cut in halves
1 md Zucchini, cut into 1/4″
Slices, each slice cut in
Half
1 sm Cucumber, cut into 1/4″
Slices, each slice cut in
Half
14 Green olives stuff with
Pimento, chopped finely
1 Whole canned pimento, diced
1 Hard-cooked egg, coarsely
Chopped
Freshly ground black pepper
To taste
1/4 c Minced parsley

1. To prepare the romesco sauce: Put the tomato and garlic into a small
baking pan and roast in a preheated 400-degree oven 20-25 minutes, until
tender and starting to brown.
2. Heat 1 tablespoon olive oil in a small skillet set on medium heat. Add
the bread crumbs and almonds, cooking until golden.
3. Puree the roasted tomato and garlic in a food processor. Add the bread
crumb mixture, processing until the almonds are very finely chopped. Add
the crushed pepper, cayenne, salt, 4 tablespoons vinegar and the remaining
3 tablespoons olive oil. Process until thickened.
4. To prepare the salad: Cut the potato in half, place in a saucepan,
cover with water and cook until tender, about 20-25 minutes. Drain; peel
and cut into thin slices.
5. Cover the onion with cold water and set aside 10 minutes. Drain and
pat dry. Bring a pan of water to the boil, add the beans and cook 5
minutes, until tender. Remove the beans with a slotted spoon to a bowl of
ice water. Bring the water back to a boil, add the zucchini and time 1
minute. Add to the beans in the ice water. When chilled, drain and pat
dry.
6. Combine the potatoes, onions, beans, zucchini, cucumber, olives,
pimento, egg, several grindings of pepper and parsley with the dressing.
Let sit 1 hour at room temperature or refrigerate for longer storage.
Stir in the remaining tablespoon vinegar if needed.

—–

CHICKEN AND TURKEY SAUSAGE GUMBO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Low-cal
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken, cut into serving sz
1/2 lb Turkey sausage
1/2 c Finely chopped bell pepper
2 1/2 c Roux flour
1 t Ground red pepper
1/2 c Finely chopped green onions
9 c Water
2 c Finely chopped onions
1/2 c Finely chopped celery
1 1/2 t Salt
1 Bay leaf
2 T Finely chopped fresh parsle

Remove the skin, fat and wings from the chicken and discard. Spray the
inside of as large skillet with non fat cooking spray and place over high
heat. Brown the chicken, turning often. Remove the skillet from the heat
and move the chicken pieces to a platter. Add 1 cup of thje water to the
skillet, scraping the bottom to loosen all of the browned bits. Return the
chicken to the skillet and set aside.

Place the remaining 8 cups of watewr in a 5 quart Dutch oven over high heat
and bring to a boil. Add the chicken and pan juices, along with the rest
of the ingredients, except for the green onions and the parsley. Cook,
uncovered, 25 minutes, stirring occasionally. Stir in the onions and the
parsley and cook for 5 more minutes. Remove the bay leaf before serving.

– – – – – – – – – – – – – – – – – –