Pineapple-Apple Slaw

Recipe By : Too Many Tomatoes, …
Serving Size : 8 Preparation Time :0:15
Categories : Side dishes, salads*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups finely shredded cabbage
1 cup chopped apple
1 cup pineapple tidbits — (save juice)
1/2 cup chopped peanuts
1/2 cup finely chopped celery
2 bananas — sliced
DRESSING:
1/2 cup mayonnaise — *
1 tablespoon pineapple juice
1 tablespoon honey
2 squeezes lemon juice
1/2 cup raisins — **

* Use mayo, OR sour cream, OR combination.
** Use golden raisins, if you want to use them at all. We don’t think they’re
necessary.

Combine the slaw ingredients in a large bowl.
Combine the dressing ingredients in a small bowl.
Toss into slaw.

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NOTES : Yum! Unusual, delicious cabbage slaw.

Title: More Smørrebrød
Categories: Danish, Sandwiches, Ceideburg 2
Yield: 1 servings

1 Text Only

SHRIMP SANDWICH: (Rejemad)

The small Danish shrimps are extremely popular delicacies and most
Danish housewives are virtual masters at peeling them, but it is slow
work for the beginner. At restaurants shrimps are always served
peeled unless the customer specifically asks for unpeeled ones.

Put a fresh leaf of lettuce on the buttered bread and top abundantly
with cold boiled shrimps.

SMOKED SALMON AND SCRAMBLED EGG: (Roget Laks og Roraeg)

Put a piece of fresh smoked salmon on buttered bread, and on top of
that, diagonally across the bread, a strip of cold scrambled egg.
Decorate with finely chopped green dill.

LOBSTER SALAD: (Hummersalat)

Mix small pieces of cold but freshly cooked lobster and asparagus in
mayonnaise seasoned with tarragon vinegar. Put a lettuce leaf on each
piece of buttered bread and spread with the mixture. Garnish with an
extra piece of lobster and one or two asparagus tips. Serve
immediately.

SMOKED EEL AND SCRAMBLED EGG: (Roget aal og Roraeg)

Cut smoked eel in 2-inch pieces. Remove skin and back bone. Put
enough pieces of eel on a piece of buttered bread to cover it
completely. Top with slices of cold scrambled egg and sprinkle with
chives.

FRIED ROE: (Ristet Torskerogn)

Put boiled cod roe under pressure until cold and cut in 1/2 inch
slices with a sharp knife. Fry the slices in plenty of butter, place
on buttered bread with a lemon slice on top. Cut the lemon slice
half way and twist so it will stand upright.

FRIED FISH FILLETS: (Stegt Fiskefilet)

As the fried fish fillet (of plaice or sole) should be served warm,
do not place it on the bread as this would melt the butter. Serve
buttered bread on a separate plate. Serve with Tartar sauce.

HERRING SALAD: (Sildesalat)

Cooked meat Cold potatoes Red beets 1 sliced onion Salted and smoked
or pickled herring Sour mustard Flour Butter

Place the the meat, potatoes, red beets, onion and well soaked
herring on a chopping board together with the mustard and dice until
the whole thing has become a mushy mass. If it is too dry and won’t
stick together add a little vinegar from the red beets, and flavor
with sugar.

This procedure makes the “fine herring salad” usually made by the
Danish housewife for everyday use. But you can make the salad coarse
too by cutting (instead of dicing) the different ingredients in a
long narrow strips and blending them with a thick sauce, made of 2
tablespoons butter and 4 cups flour cooked together and diluted with
water or stock. Flavor the sauce with vinegar from the red beets,
sugar and mustard to taste, and, if necessary, add a few drops of
coloring until you get a beautiful red shade.

Spread the bread with the herring salad and decorate with slices of
hard boiled egg, if you don’t prefer topping it with a fried egg.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Title: Banana Split Salad
Categories: Salads, Kids
Servings: 6

1 To 6 bananas

Split bananas in half lengthwise. Arrange on a bed of lettuce greens.
Spread mayonnaise down centers of banana halves; sprinkle with cinnamon;
dot with raisins. Quicker than quick!

MMMMM

Title: HOLIDAY CRANBERRY ROLLS ADA *FHMN87A*
Categories: Breads, Diabetic
Yield: 18 servings

1 ea Package 1 T dry yeast
1/4 c Warm water
1 c Whole wheat flour
1 1/2 c Unbleached flour
1 tb Sugar
1/4 ts Salt
1/2 c Lowfat milk
2 ea Eggs

—————–CRANBERRY-ORANGE FILLING—————–
1 1/2 c Fresh or frozen cranberries
1 ea Orange, peeled
2 tb Brown sugar or fructose
1/4 c Unsweetened applesauce
1 x Frozen orange juice concentr

Soften the yeast in the warm water. Combine the
flours, sugar, and salt in a mixing bowl. Cut in the
margarine until the mixture resembles crumbs. Add the
milk, eggs, and softened yeast. Mix well. Cover and
refrigerate for 2 hours or overnight.
Meanwhile, make the cranberry-orange filling by
combining the cranberries, orange, brown sugar, and
applesauce in a food processor. Grind until coarse.
Transfer to a saucepan and cook over medium heat for
10 minutes. Cool. After chilling, roll the dough into
an 18-by 12-inch rectangle on a floured surface.
Spread with the filling. Roll up jelly roll fashion.
Cut into 18 rolls with a sharp knife. Place in an
oiled 13- by 9-inch baking pan. Let rise in a warm
place for about 30 minutes, or until doubled in bulk.
Bake in a 350F oven for 25 to 30 minutes, or until
golden brown. Glaze with orange juice concentrate
: 07/24/92 0:24 AM while still warm.
From ADA Holiday Cookbook by Dr. Betty Wedman. 1
serving = 1 bread exchange + 1 fat exchange
: = 140 cal, 19 CHO, 3 PRO, 6 FAT, 99 Na,
92 K, 31 Cholest

—–

Pig Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Oranges

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box butter flavored cake mix
1 Can Mandarin oranges — (11 oz.)
4 eggs
1 Tsp. vanilla
Frosting:
1 Box vanilla pudding
1 Small Can crushed pineapple
1 Small Contai Dream Whip
1/2 C. powdered sugar
1 Small Pkg. cream cheese

Pour liquid of Mandarin oranges in small bowl. Add cake
mix, butter and vanilla. Add eggs, one at a time. Chop up
Mandarin oranges into small pieces. Beat all ingredients
except Mandarin oranges for 3 minutes on mix setting. Add
oranges and beat for one more minute. Pour into 3 greased and
floured foil cake pans.
Frosting: Combine vanilla pudding mix with cream cheese
and pineapple juice. Add powdered sugar and crushed pineapple
pieces. Fold in Dream Whip. Beat for 2 minutes. Frost cake.

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Title: Gourmet Grapes
Categories: Appetizers, Fruits
Yield: 50 Appetizers

1 10 oz. pkg. almonds, pecans
-or walnuts
1 8 oz. pkg. cream cheese
1/8 lb Roquefort cheese
2 tb Heavy cream
1 lb Seedless grapes, red or
-green, washed and dried

To toast nuts, preheat oven to 275ø. Spread nuts on
baking sheet and bake until toasted. Almonds should
be light golden brown in color. Pecans or walnuts
should smell toasted, but not burned. Chop toasted
nuts coarsely in a food processor or by hand. Spread
on a plater. In electric mixer bowl, combine cream
cheese, Roquefort cheese and cream; beat until smooth.
Drop clean, dry grape into cheese mixture and gently
stir by hand to coat them. Roll coated grapes in
toasted nuts and put on wax-paper-lined tray. Chill
until ready to serve. Typed by cjhartlin@msn.com
Source: Quick’n Easy Cooking

—–

Title: APPLE PIZZA DESSERT
Categories: Desserts, Breads, Fruits
Yield: 12 servings

8 oz Frozen bread dough; thawed
-one-half frozen loaf
8 oz Cream cheese; softened
1/4 c Sugar
1 Egg
1 ts Vanilla
4 c Apples; peel thinly sliced
2/3 c Sugar
1/4 c Flour
1 ts Cinnamon

———————————-TOPPING———————————-
1/3 c Flour
1/3 c Brown sugar
2 tb Margarine; softened
1/2 c Slivered almonds

Place bread dough on greased 12 inch deep dish pizza pan. When thawed
completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15
minutes.

Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread
over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup flour and
cinnamon. Arrange evenly over cream cheese mixture.

In a small mixing bowl, combine 1/3 cup flour and brown sugar. Cut in
margarine until mixture is crumbly. Add almonds. Sprinkle evenly over
apples.

Bake at 350F for about 40 minutes, or until golden brown.

Serve warm or cold, with whipping cream, whipped topping or ice cream.

—–

Title: Peach Melba
Categories: Diabetic, Desserts, Fruits
Yield: 1 servings

1/2 c Part-skim ricotta cheese; -=OR=-
2 ts Sweetneer (equiv); 1 md Ripe peach; peel+slice
1 ts Vanilla 2 ts Reduced cal raspberryjam;
1/2 c Sliced peaches;(canned)

In a small bowl, combine ricotta cheese, sweetner and vanilla. Mix
well with frok or spoon. Spoon peaches over cheese. Spoon raspberry
spread over peaches. From *Prodigy’s Food and Wine Bulletin Board

MMMMM

Title: PERFECT CHRISTMAS PUDDING
Categories: Desserts
Yield: 8 servings

24 California dried figs
1 1/2 c Milk
1 c Shortening
2 c Soft bread crumbs,
— lightly packed down
3/4 c Granulated sugar
3 tb Quick-cooking tapioca
1 1/2 c Sifted all-purpose flour
2 1/2 ts Baking powder
1 ts Baking soda
1 ts Powdered allspice
1 ts Powdered cinnamon
1 ts Powdered cloves
1/2 ts Salt
1/3 c Light molasses
1 c Chopped, walnut meats
— (toasted)
3 Egg whites

With scissors, snip stems from figs. Then snip figs into small pieces.
Heat them in milk in top of double boiler until figs are soft (about 20
minutes). Remove from heat, stir figs thoroughly until mashed. Add
shortening, bread crumbs, sugar and tapioca. Sift and measure flour, and
sift again with other dry ingredients. Add with molasses and chopped
walnuts. Fold in stiffly whipped egg whites. Turn into generously
buttered 2-quart mold, cover tightly and steam, covered, for 3 hours on a
rack in hot water that must come half-way up side of mold. Or steam in
individual molds. Serve piping hot, with burning red candle on top. Deck
with holly, and be generous with the hard sauce! Serves 8-10.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

Angu (Cornmeal Mush)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cereal Brazil

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
INGREDIENTS:
1 tbsp Oil
2 Clove garlic — minced (2 tsp)
1 sm Onion — finely chopped (abou
cup)
2 c Cold water (to 3 cups)
Salt fresh ground black — pepper
1/2 c Fine (stone ground) cornmeal

Servings: 6 to 8 Notes: Angu (pronounced “aing goo”) is a sort of polenta,
one of the many cooked starch pastes one finds in Brazil. For best
results, use a fine, stone ground cornmeal.

DIRECTIONS: Heat the oil in a large saucepan. Cook the garlic and onion
over medium heat for 2 to 3 minutes or until soft but not brown. Add 2
cups water and bring to a rapid boil.

Add the cornmeal in a thin stream through your fingers, stirring
vigorously to prevent lumps. The mixture should be the consistency of
choux pastry or soft ice cream. If too thick, make a hole in the angu with
a wooden spoon and stir in a little cold water. Reduce the heat to low and
gently simmer for 3 to 4 minutes. Correct the seasoning and serve at once.

Note: For a prettier presentation, the angu can be spooned into a thickly
buttered tube pan and unmolded onto a platter. (Picture in magazine shows
that a fluted tube pan was used, and the center of the unmolded angu was
filled with flat leaf parsley- or cilantro?
Source: Yankee magazine, April 1991, recipe from Belita de Castro-
Brazilian cook, cookbook author.

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