CHEESE BUNS (BULEMAS “FALSOS” FOR SHELLY)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Jewish
Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Gaye Levy
—–DOUGH—–
1 c Water
1 1/4 ts Salt
1 t Sugar
3 c Bread flour
2 1/2 ts Yeast
—–FILLING—–
1/3 c Feta Cheese — grated
1/3 c Parmesan or Romano Cheese
—–MISC—–
1 oz Vegetable oil — approx

Grate all cheeses. (You may use parmesan or romano
cheese or a mixture of both. Amounts are approximate.)
Place some of the parmesan/romano cheese in a small
bowl. Mix the remaining cheeses together. Make the
dough using the “dough” cycle of the Breadmaker. When
done; take the dough out of the pan and squeeze out
gasses. Make 12 balls of dough and place temporarily
in a baking pan that is lined with vegetable oil. One
at a time, take each ball and spread or roll (rolling
pin is fine) into a six or seven inch circle. Place a
generous strip of the cheese mixture along one side
and roll up like a log. Gently make a coil out of each
log. If necessary, seal the end with a little water.
Dip the top in some additional parmesan on an
ungreased cookie sheet. Repeat until all of the balls
look like cute little buns, then bake at 350 for 35 to
40 minutes or until lightly browned. This recipe was
adapted for the breadmaker from Mom’s recipe for
Spinach Bulemas. I leave out the spinach because my
husband, Shelly, HATES spinach! As a part of our
Sephardic (Jewish) family tradition, Bulemas and hard
boiled eggs are served before the main meal on
holidays and after returning from synagogue on
Saturdays.

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Title: Quarter-Hour Sweet-n-Sour
Categories: Main dish, Time-saver
Yield: 4 servings

2 tb Vegetable oil
10 oz Frozen chicken breast chunks
– (breaded)
16 oz Frozen vegetable mixture
— (broccoli, red peppers,
— bamboo shoots, and
— mushrooms)
2 c Cooked rice
1/2 c Sweet and sour sauce
1/2 ts Salt

Cook chicken in hot oil in large skillet over medium-high heat 5 to 7
minutes, turning once. Remove from pan; drain on paper towels. Stir in
vegetables and cook 2 to 3 minutes. Stir in rice, chicken, sauce, and
salt. Cook until thoroughly heated, about 2 to 3 minutes.

Source: Rice the Timely Ingredient
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

—–

Title: Honey Care To Take a Dip
Categories: Sam, Dip
Yield: 2 1/4 cups

16 oz Lowfat plain yogurt (1 pint)
1/4 c Honey
2 T Orange juice
1/2 t Grated orange peel

Combine yogurt in a small bowl with rest of ingredients. Mix well.
Serve with sliced fruit. Makes 2 1/4 cups.

Src: American Bee Journal
January 1996

If you have kids, here’s a good way to have a healthy fun ‘sweet’
after dinner.

Sam in Kinburn, Ont.
on rodgrant@magi.com

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Title: Ice-Creamy Blueberry Yoghurt
Categories: Desserts, Ceideburg 2
Yield: 10 servings

Text Only

Seems that blueberries only got to Oz in the early 70’s and are only
now becoming affordable.

This is one of Gabriel Gate’s excellent. low-fat recipes. It was
first published in his book Smart Food (Anne O’Donovan, 1989) for the
Anti-Cancer Council.

Blend 500 g blueberries to a puree with the juice of 2 oranges and 1
lemon.

Strain the mixture. Stir in 1/4 cup sugar. Beat together 1 cup
low-fat yoghurt and 2 tablespoons low-fat milk for about 5 minutes to
lighten them.

Add 1/4 cup of sugar and beat for a further minute. Gently combine
the fruit preparation with the milk and yoghurt mixture. Either
freeze in an ice cream maker or put the mixture in the freezer in a
bowl and as the mixture hardens, whisk it two or three times. When
it is too firm to whisk any more, it is ready.

Makes 10 servings.

From “Raw Materials” by Meryl Constance, Sydney Morning Herald,
1/5/93.

Posted by Stephen Ceideberg; February 17 1993.

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Title: Marinated Cucumbers
Categories: Diabetic, Vegetables, Salads, Side dishes
Yield: 6 servings

6 lg Cucumbers, sliced 1/2 t Seasoned salt;
1 lg Onion; chopped 2 tb Olive Oil;
3/4 c Rice vinegar; 1/8 tb Pepper; coarsly ground

Combine all ingredients together in large bowl. Mix well.
Cover. Refrigerate four to six hours. Serve with salad, or
by itself.

Source: Our daughter created this recipe….like them cucumbers.

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Exported from MasterCook *

HEAVENLY TOPPING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
4 oz Unsweetened chocolate
3 c Sugar
1 cn Pet milk

Melt butter and chocolate in top of double boiler. Stir in sugar
gradually about 4 tbsp. at a time. Add milk slowly. Cook until smooth and
satiny. Heat as need to pour over ice cream, pound cake, etc. Stores well
in refrigerator for a long period of time.

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PLUM JAM MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Breads
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Whole Wheat Flour
2 tb Sugar
2 1/2 ts Baking Powder
3/4 ts Salt
1 ea Egg — Lg, Beaten
3/4 c Skim Milk
1/3 c Vegetable Oil
1/4 c Plum Jam

Combine the flour, sugar, baking powder and salt in a
large bowl. Make a well in the center of the mixture.
Combine the egg, milk and oil then add the mixture to
the dry ingredients. Stir until just moistened and no
flour streaks remain. Spoon into muffin tins, that
have been coated with a non-stick spray, filling each
cup 2/3rds full. Spoon 1 ts of the plum jam into the
center of each filled muffin cup. Bake at 375 degrees
F. for 20 minutes or until golden brown. Serve warm.

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BROWN-RICE SOUP WITH ASPARAGUS – DALEY

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Rice Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Brown rice
12 oz Asparagus
2/3 c Celery — chopped fine
1/3 c Onion — chopped fine
1/3 c Carrot — chopped fine
1/2 ts Thyme
5 c Chicken broth, defatted
2 tb Green onions — minced
1 tb Parsley — chopped fresh
1 tb Soy sauce, low sodium
1/2 ts Hot pepper sauce
Fresh ground pepper
Parsley sprigs — for
Garnish

1. Combine rice with 1 1/3 cups water in medium
saucepan. Bring to boil, reduce heat and simmer until
rice is tender and water is absorbed, 45 minutes.

2. Meanwhile, trim woody ends off asparagus; discard
ends. Bring large pot of water to boil. Add
asparagus and cook until tender-crisp, 2 minutes.
Drain and rinse under cold water. Cut into 1-inch
pieces, reserving 1/4 cup
tips for garnish. Set asparagus aside.

3. Coat bottom of large pot or Dutch oven with
vegetable cooking spray. Add
celery, onion, carrot, and thyme; cover and cook,
stirring occasionally, over
low heat, until tender, 10 minutes. Add broth and
rice; bring to boil and simmer 10 minutes.

4. Transfer to blender in small batches and carefully
blend until smooth. Return soup to pot. Stir in
asparagus, green onions, parsley, soy sauce, pepper
sauce, and pepper to taste; return to simmer. Ladle
into bowls and garnish with reserved asparagus tips
and parsely springs. Makes 7 cups.

Recipe By : Rosie Daley

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Title: Soup-Er Snack Mix
Categories: Snacks
Yield: 8 servings

——————————FROM LOIS
FLACK——————————

————————-CYBEREALM BBS
315-786-1120————————-
– – – – – – – – – – – – – – 3 tb Light Corn Syrup
1/3 c Popcorn (unpopped) 1/4 ts Baking Soda
3/4 c Brown Sugar 1/4 ts Vanilla
1/3 c Butter 2 c Pecans

1. Pop the corn, removing the unpopped kernels.

2. Butter a large baking pan and spread the popcorn in the pan.

3. Sprinkle the nuts over the popcorn.

4. Put butter in a large saucepan and melt over low heat so butter
coats
pan.

5. Add brown sugar and corn syrup and cook to boiling for 4-5
minutes.

6. Remove pan from heat and stir in baking soda and vanilla.

7. Pour over popcorn and nuts, stirring to coat.

8. Bake at 300F8F for 10 minutes, stir and bake 10 minutes more.

9. Cool completely.

Source: Family magazine – Jan. 1994

Typed for you by Lois Flack, CYBEREALM BBS, Watertown, NY.

—–

Leek and Potato Soup

Recipe By : Trade Secrets from a 3 Star Chef p 41
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large Idaho potatoes — peeled and cut into
— Med sized pieces
3 medium leeks, white only — cut into rounds
1 qts water
1 1/2 cubes Chicken Base
Fresh ground pepper
2 tablespoons fresh minced chives

Combine potatoes, leeks and water and chicken base in a 2 1/2 qts pot.
Bring to a boil, season with pepper, reduce heat and simmer until the
potatoes and leeks are soft. About 25 min.
In a food processor puree the soup in batches and return it to the
original pot. Taste and adjust the seasoning. Reheat very slowly, serve
with fresh minced chives sprinkled on top.

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NOTES : This is a classic base of most French Soups.
Variations:
Watercress: Add 2 small bunches cleaned and stemmed and puree along with
the leeks and potatoes
Broccoli: Add 2 cups cleaned florets and tenderest stems and puree with
the other ingredients.
Cream of Broccoli: Do above then add heavy cream until the soup lightens
in color.
Asparagus: Add several cut up stalks and puree with other ingredients.

Experiment and have fun with this base or eat it alone.