Moroccan-Spiced Lentil Soup

Recipe By : Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99
Serving Size : 4 Preparation Time :0:40
Categories : Bobbie Not Sent Beans/Legumes
Onions Soups,Stocks Chowder
Pillsbury Fast And Healthy Magazine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups hot water
1 1/2 cups dried brown lentils
3 cups chopped onion
2 teaspoons beef-flavored instant bouillon
1 1/2 teaspoons cumin
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground red pepper — (cayenne)opt.

In Dutch oven, bring water to a boil. Add lentils; return to a boil. Reduce
heat; simmer 10 minutes.
Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat
over Medium-High heat until hot. Add onions; cook 8-10 minutes or until
edges of onions are brown, stirring occasionally.
Add onions to lentils. Ifdesired for additional flavor, pour about 1/2 cup
of lentil liquid into skillet; scrape bottom andsides to remove any bits of
browned onions. Add to lenitl mixture. Stir in all remaining ingredients.
Cover: cook 20 minutes.
Makes 4 (1 3/4 cup) servings.
Per serving: 310 calories, 1 g, fat, 2% CFF, 0 mg. cholesterol, 730 mg.
sodium, 54 g carbohydrate, 24 g dietary fiber, 22 g protein
Dietary Exchanges: 3 1/2 starch, 1 very lean meat
Pillsbury, Fast and Healthy Cooking, Jan/Feb ’99, p. 16
MC formatting by bobbi744@acd.net ICQ# 12099532

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RAISIN BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 tb Sugar
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Raisins (1 1/2 oz)
1/2 tb Cinnamon (optional)
7/8 c Water
1 t Dry yeast

Place all ingredients (except liquids and yeast) inside the bread
pan. Add liquid ingredients. Close cover and place dry yeast into the
yeast holder. Select BAKE (LIGHT) mode. Press start.

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MUSTARD FRUIT CHUTNEY

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Fruits Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Water
2 ts Mustard powder
1/2 c Sugar
1/2 c Cider vinegar
2 Pears,peeled,cored,diced
1 Mango,peeled,seeded,diced
1/3 c Raisins,dark seedless
1 Onion,small,finely chopped
1 Garlic clove,finely chopped
1/2 ts Ginger,ground
1/4 ts Red pepper flakes,crushed
1/4 ts Salt

1. Stir water into mustard in small cup.

2. Combine the sugar and vinegar in a medium-size
saucepan. Bring to boiling, stirring to dissolve
sugar. Boil gently 10 minutes.

3. Add pears, mango, raisins, mustard mixture, onion,
garlic, ginger, pepper flakes and salt. Boil gently,
stirring occasionally, until most of the liquid
evaporates and the fruit is tender, about 30 minutes.
Cool completely. Refrigerate, covered, for up to 1
week. Serve cold.

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Title: Cider Bugs
Categories: Gift, Fruits
Yield: 1 recipe

————————-STEPHANIE BLESSING GFKK94A————————-
Oranges; halved; pulp 2 Whole clove
Removed Tissue paper
Brown sugar <<>>
Cinnamon sticks Colored plastic wrap
Whole nutmeg

Cut oranges in half and remove the pulp as best you can. Dry the oranges in
a 250 degree oven for abut 2 hours on warm. Allow to cool thoroughly. Mound
brown sugar into the empty half shell. Use cinnamon sticks for legs along
the sides (6 to 8 depending on the size of the orange). Just push into the
sugar.

A whole nutmeg is pushed into the sugar as the head with 2 whole cloves for
eyes.

Wrap in tissue paper or colored plastic wrap with instruction to just drop
into two quarts of cider and heat through. My neighbors love these and ask
for them year after year.

Sally in W.V.

MM Format Norma Wrenn npxr56b

Amish-Style Chicken and Corn Soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Vegetables
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Stewing hen or fowl

2 quarts Chicken stock or broth
3/4 cup Corn kernels
1/4 cup Onion
or frozen — coarsely chopped
1/2 cup Carrots
chopped — coarsely chopped
1/2 cup Celery
chopped — coarsley chopped
1 teaspoon Saffron threads

Combine stewing hen with chicken stock, coarsely chopped onions, carrots,
celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1
hour, skimming the surface as necessary.Remove and reserve the stewing hen
until cool enough to handle; then pick the meat from the bones. Cut into neat
little pieces. Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance. Simply refrigerate
broth and diced chicken meat for 2 to 3 days, or freeze the broth and the
chicken meat in separate convenient sized containers. Be sure to label and
date them. To use, defrost, remove congealed fat, return the broth full boil,
and add the diced meat. Continue with recipe.) Add the corn, celery, parsley,
and cooked noodles to the broth. Return the soup to a simmer and serve
immediately.

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GF MELODY’S BROWN AND WHITE BREAD

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 ts Active dry yeast (1 packet)
1 c Brown rice flour
2 c White rice flour
3 1/2 ts Xanthan gum
1/4 c + 2 tsp sugar
1 1/2 ts Salt
1 1/3 c Nonfat dry milk powder
1/4 c Butter or margarine, melted
2 lg Eggs, well beaten
1 3/4 c Warm water

Quantities given for 1 1/2 pound loaf. Book also has
1 pound quantities.

Melody Gabriel from Vero Beach, Florida, shared this
basic, easy-to-make recipe and when others tried it,
the consensus was “Wonderful.”

1. Place all ingredients, except the warm water, in
bread pan and press start. While the machine is
kneading, gradually pour in the water. If the dough
does not mix well, use a rubber spatula to assist it
occasionally.

2. After the baking cycle ends, remove bread from
pan, place on wire rack, and allow to cool 1 hour
before slicing.

Crust: Medium Optional Bake Cycles: Sweet Bread,
Rapid Bake

Source: The Bread Machine Magic Book of Helpful Hints
by Linda Rehberg and Lois Conway 1993 ISBN
0-312-09759-X

Shared but not tested by Elizabeth Rodier, Dec 93

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GOLDEN POTATO ROLLS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Breadmaker
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Active dry yeast (1/4 oz.)
1/2 c Warm water
-(110-115 degrees F.)
1 c Milk
3/4 c Shortening or margarine
1 1/4 c Leftover mashed potatoes
1/2 c Sugar
2 ts Salt
8 c To 8 1/2 C A-p flour,
-divided
2 Eggs, beaten

Dissolve yeast in water; set aside. In a saucepan, combine milk,
shortening, and potatoes; cook and stir over low heat just until
shortening is melted. Remove from the heat and place in a large bowl
with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs;
mix well. Cover loosely and allow to stand for 2 hours (the dough
will be like a sponge). Stir in enough of the remaining flour to make
a soft dough. Turn out onto a floured surface and knead until smooth
and elastic, about 6 minutes. Place in a greased bowl, turning once
to grease top. Cover and let rise in a warm place until doubled,
about 1 hour. Punch down and divide into thirds. On a floured surface
roll each portion into a 12 inch circle. Cut each circle into 12 pie
shape wedges. Beginning at the wide end, roll up each wedge. Place
rolls, point side down, on greased baking sheets. Cover and let rise
30 minutes or until nearly doubled. Bake at 400 degrees F. for 15
minutes or until golden. Yield: 3 dozen.

Diabetic Exchanges: One roll (prepared with skim milk and margarine)
equals 1 1/2 starch, 1 fat; also, 170 calories, 168 mg sodium, 12 mg
cholesterol, 28 gm carbohydrate, 4 gm protein, 5 gm fat.

SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman
Magazine,Sept/Oct93 POSTED BY: Jim Bodle 12/93

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Title: TURKISH DELIGHT
Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners’ sugar

* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

From: The Complete Greek Cookbook, by Theresa Karas
Yianilos, Avenel Books, New York.

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