Title: Almond Granola Bars
Categories: Diabetic, Snacks
Yield: 16 servings

1 1/2 c Rolled oats 1 ts Vegetable oil
1/4 c Oat bran 1/3 c Honey
1/4 c Finely chopped almonds 1/2 ts Vanilla extract
1/2 ts Ground cinnamon 1/4 ts Almond extract
2 tb Vegetable oil plus

Preheat oven to 350 F. Spray a baking sheet with non-stick spray.

Combine dry ingredients in a large bowl. Combine remaining
ingredients and add to dry mixture. Mix until all ingredients are
moistened.

Press mixture into a rectangular shape 7 inches wide and nine inches
long. (Wet hands or use one hand and a damp spoon.)

Bake about 12 minutes. Remove from oven and cut into 16 bars using a
sharp knife. Separate bars slightly and return to oven for 3 to 5
minutes more. The browner the bottom of the bars, the crisper they
will be when cool.

The edges will crumble slightly when cut – set aside for a snack.
Remove to a wire rack to cool.

1 bar = 86 calories, 2 grams protein, 4 grams fat, 12 grams
carbohydrate, 1 mg sodium, 0 cholesterol, 1 gram fiber. One starch
exchange = 15 grams carbohydrate, 3 grams protein, 80 calories One
fat exchange = 5 grams fat, 45 calories

Adapted from Oat Cuisine Shared by Elizabeth Rodier Feb 94

MMMMM

Six-Vegetable Curry

Recipe By : Food And Wine April 1994
Serving Size : 4 Preparation Time :0:00
Categories : Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lg All Purpose Potato — Peeled
-And Cut Into 3/4-Inch Cubes
1 Lg Sweet Potato — Peeled And Cut
-Into 3/4-Inch Cubes
2 Md Turnips — Peeled And Cut Into
-3/4-Inch Cubes
2 Lg Zucchini — Sliced Crosswise
-Into 1-Inch Thick Slices
1/2 Lg Eggplant — Cut Into 3/4-Inch
-Cubes, About 12 Ounces
12 Ea Stringbeans — Cut Into 2-Inch
-Lengths
3 Tb Safflower Or Canola Oil
2 Lg Onions — Finely Chopped
1 T Cumin Seeds
1/2 C Chickpea Flour — (Besan)
1 T Fenugreek — Ground
6 Fresh Green Chiles — Such As
-New Mexico, Finely Chopped
-(Seeded And De-ribbed If
-You Like It Less Hot)
2 Tb Fresh Ginger — Minced
1 Tb Coriander — Ground
1 T Tumeric — Ground
1 T Dark Brown Sugar
1 T Salt
4 Md Tomatoes — Peeled And
-Coarsely Chopped
4 Bay Leaves
1 Tb Tamarind Concentrate
-Dissolved In 3 Tb Hot Water
-OR
1 Tb Molasses — Dissolved In 3 Tb
-Lemon Juice
1/4 C Fresh Coriander — Chopped,
-(Cilantro)

Place the potato, sweet potato, turnips, zucchini, eggplant and
string beans in a large bowl of ice water. Heat the oil in a large
enameled cast-iron casserole. Add the onions and cumin seeds and cook
over moderately low heat, stirring until the onions soften, 7 to 8
minutes. Stir in the chickpea flour and fenugreek and cook, stirring
until the chickpea flour becomes a paste and browns slightly, 2 to 3
minutes more. Pour in 2 cups of warm water and bring to a boil, over
moderately high heat. Cook, stirring, until the gravy begins to
thicken, about 1 minute. Add 2 more cups of water and bring to a boil.
Reduce the heat to low and cook until the gravy reduces and thickens
slightly, about 10 minutes. Stir in the chiles, ginger, ground
coriander, tumeric, brown sugar, and salt and cook for 5 minutes
longer, stirring gently. Drain the vegetables and add them to the
gravy. Stir in the tomatoes and bay leaves, cover and cook until the
vegetables are tender but not mushy, about 20 to 30 minutes.
(If making this dish ahead, under cook the vegetables slightly.
Refrigerate the dish for up to 2 days. When re-heating the mixture, add
1/2 cup of water and bring to a simmer over moderate heat before
proceeding.) Stir in the tamarind mixture and the fresh coriander and
cook, uncovered for 5 minutes. Discard the bay leaves and serve.
NOTE: Serve with cooling fresh pineapple for those that do not like
the heat.

– – – – – – – – – – – – – – – – – –

Title: Southern Turnip Green Soup (Florida Cooking)
Categories: Soups
Yield: 6 servings

1 bn Young turnip greens with-
-turnips (1 pound)
6 tb Butter
1 c Chopped onions
1 1/2 ts Salt
1 1/4 ts Sugar
5 1/2 c Chicken stock
2 tb Lemon juice
2 c Half-and-half
4 tb Cooked grits
Salt and freshly ground-
-pepper to taste

Cut the turnip roots off the greens. Clean and wash the greens,
discarding any blemished or yellowed edges. Tear the large leaves
into smaller pices. Trim the ends and peel the turnips. Cube into
bite-size pieces, enough to make 4 cups.

Melt 3 tablespoons of the butter in a large skillet over moderate
heat. Add the turnips and saute until crisp-tender, about 10 minutes.
Add the onions, and saute 5 minutes or until tender, but not browned.
Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the
chicken stock. Blend well, stir in the lemon juice, and set aside.

In another skillet, melt the remaining 3 tablespoons of butter. Add
the greens and saute over medium heat for 10 minutes, until
crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of
sugar, and remaining 4 cups chicken stock. Blend well and remove
from the heat and cool for 15 minutes. Puree the greens in a food
processor or in batches in a blender. Add the pureed greens to the
turnip mixture. Mix together and reheat. Add the half-and-half and
the cooked grits, and adjust the salt and pepper to taste. Serve hot.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright

MMMMM

Bunny’s Farfel Kugel

Recipe By : Bunny Kulla/ Plymouth Meeting PA
Serving Size : 10 Preparation Time :0:00
Categories : Calling All Kugels…

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups matzo farfel
1 cup boiling water
3 large eggs
4 ounces margarine — melted
1/2 cup sugar — up to 3/4 cup
Cinnamon — a few shakes
1/2 cup white raisins
soak in hot water for 1 hour
1 small can sliced peaches
1 small can pineapple chunks in juice — drained
1 medium can pitted black cherries — drained
1 peeled tart apple — thinly sliced

OVEN: 350
Grease a baking pan.

Mix together matzo farfel and boiling water. Mix in eggs, one at a
time.

Mix all remaining ingredients together and add to farfel mixture. Bake
for
45 minutes (or til brown.)

– – – – – – – – – – – – – – – – – –

NOTES : *Bunny says that this kugel stays together better if made and
cooled one day ahead.

Cheddar Biscuits

Recipe By : Tillamook Factory Cheese Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Unbleached Flour — Sifted
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup sharp Cheddar cheese — Grated
1/4 cup Butter
2/3 cup Milk

Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a
floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness
and
cut. Bake on a baking sheet in a hot-oven (450 degrees F.) about 30
minutes or until lightly browned. Serve hot.

From the Tillamook Factory Cheese Cookbook, 4175 Highway 101 North,
Tillamook, OR 97141. Rich

– – – – – – – – – – – – – – – – – –

—– Family Circle, 12/3/85

Title: Hot Spicy Banana Catsup
Categories: Condiments, Sauces, Caribbean
Yield: 7 Cups

1 c seedless raisins, dark or golden
1 c coarsely chopped onion
3 large cloves garlic
1 can (6 ounces) tomato paste
2-2/3 c distilled white or cider vinegar
8 Large bananas (approximately 3#) ripe and fragrant
4 to 6 c water
1 c firmly packed dark brown sugar
1 T salt
1 t cayenne pepper
1/2 c light corn syrup
4 t ground allspice
1-1/2 t ground cinnamon
1-1/2 t freshly grated nutmeg
1 t freshly ground black pepper
1/2 t ground cloves
1/4 c dark rum, preferably Jamaican

Combine raisins, onion, garlic and tomato past in container of food
processor or electric blender. Whirl until smooth puree, adding a little
vinegar if necessary to help the pureeing. Pour into large heavy or dutch
oven.

Peel bananas. Cut into chunks. Puree in food processor or blender, adding
vinegar, if necessary, to help pureeing. Add to mixture in saucepan. Add
remaining vinegar, 4 cups water, brown sugar, salt and cayenne; stir to blend.

Bring to boiling over medium-high heat, stirring frequently. Lower heat to
medium-low. Cook, uncovered, stirring often, for 1-1/4 hours. If mixture
becomes too thick and threatens to stick, add enough water to just moisten.

After 1-1/4 hours, add corn syrup, allspice, cinnamon, nutmeg, pepper and
cloves. Continue to cook, stirring frequently, 15 minutes. Remove from heat.

To test for thickness: Spoon catsup on chilled saucer. Chill in
refrigerator. A fingertip should leave a track when drawn through catsup.
If catsup has jellied, thin with little extra vinegar and water, equal
amounts of each.

Let catsup cool slightly. Working in batches, puree in food processor or
blender. Or, push through fine-mesh sieve. Return puree to rinsed-out
saucepan. Taste for hotness, adding more cayenne, if you wish. (The
flavor will become more pronounced after catsup has mellowed, so be
cautious about adding more.)

Meanwhile, wash half-pint or pint or other canning jars or bottles, and
lids and bands in hot soapy water. Rinse. Leave jars in hot water. Place
lids and bands in saucepan of simmering water.

Return catsup to boiling over medium heat, stirring constantly. Add rum;
stir to combine. Ladle boiling catsup into hot, clean canning jars,
leaving 1/4-inch headspace. Wip jar rims and threads clean with clean,
damp cloth. Cover jars with hot lids; screw on bands firmly.

Process jars in boiling water bath for 15 minutes (water should cover jars
by 1-2 inches). Remove jars from boiling water to wire racks to cool.
Test for seals. Label, date and store in cool, dark place for up to one
year. Catsup is ready to serve after ripening for 2 weeks.

Contributor: Peggy M.
pmakolon@mail.wiscnet.net
—–

Title: Madeira Roast Pheasant
Categories: Poultry, French
Yield: 6 servings

2 tb Unsalted butter
1 (unpeeled) coarsely chopped
-onion
3 Coarsely chopped celery
-stalk
2 Coarsely chopped carrot
2 Bay leaf
2 tb Herbs de Provence *
3 Pheasants (2 to 2-1/2 lb)
4 Wings chicken
2 Backs chicken
1 c Room temperature unsalted
-butter
1/4 c Madeira
1 qt Chicken broth
1 tb Unsalted butter
1 tb All purpose flour
Garnish sprig parsley

Preheat oven to 450 deg. Melt 2 tablespoons butter in large roasting
pan. Stir in onion, celery, carrots, bay leaves and 1 tablespoon
herbs de Provence. Top with pheasant giblets, necks, chicken wings
and backs. Roast until well browned, turning frequently, about 40
minutes. Reduce oven temperature to 375 deg.

Meanwhile, make herb butter by mixing 1 cup butter with 1 tablespoon
herbs de Provence. Pat pheasants dry inside and out. Loosen breast
skin on each by gently sliding fingers under neck flap and down
between breast meat and skin, being careful not to tear skin. Spread
1 1/2 tablespoons herb butter evenly over breast under skin of each.
Sprinkle each cavity with salt and pepper. Place 2 tablespoons herb
butter into each cavity. Truss pheasants to hold shape. Arrange on
sides atop vegetable mixture in roasting pan. Roast 15 minutes,
basting frequently with pan juices. Turn on second side and roast 15
minutes, basting frequently. Turn pheasants breast side up. Add
Madeira to pan and continue roasting until juices run pale pink when
thickest part of thigh is pierced, basting frequently, about 15
minutes. Transfer pheasants to platter and discard string. Tent with
foil.

Add broth to roasting pan. Boil until reduced to 3 cups liquid,
scraping up any browned bits, about 6 minutes. Strain sauce and
degrease. Melt 1 tablespoon butter in heavy small saucepan over low
heat. Add flour and stir 3 minutes. Whisk in sauce in thin stream.
Simmer 5 minutes, stirring frequently. Adjusting seasoning. Pour into
bowl. Garnish pheasant with parsley. Pass sauce separately.

*Available at specialty foods stores.

(Ouida Vince Kelly) (C) 1987 Bon Appetit Publishing Corp.

Compliments of Fred Peters

MMMMM

GRILLED PRAWN SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 tb Olive oil
1 t Chopped fresh thyme
1/2 ts Minced garlic
30 Small prawns *
2 c Dry white wine
4 tb Unsalted butter
2 oz Sugar
12 Cloves garlic
1 Head radicchio
1/2 Head escarole
1 c Mache leaves
6 oz Feta cheese, crumbled
1 tb Sherry wine vinegar
Salt, pepper
16 Nicoise olives

*Note: Use 30 to 40 small prawns, or 12 to 18 medium
ones. Prawns should be peeled and deveined.
Combine 2 tablespoons olive oil, thyme and minced
garlic in small bowl. Dip prawns in oil mixture to
coat well. Grill over hot coals just until seared.
Combine white wine, butter and sugar with garlic
cloves in saucepan. Reduce to syrupy consistency.
(Garlic will be candied.) Set aside. Combine
radicchio, escarole and mache in bowl. Toss greens
with garlic-syrup mixture (including candied garlic)
and feta cheese. Add sherry vinegar and 3 tablespoons
olive oil and season to taste with salt and pepper.
Toss again then distribute greens among 6 plates.
Arrange prawns and olives over greens.

– – – – – – – – – – – – – – – – – –

Title: Horchata – Ground Rice Drink
Categories: Beverages, Mexican, Rice/grains
Yield: 6 servings

1 c Long Grain Rice
4 c Milk
1/2 c Sugar
1 ts Vanilla
1/2 ts Cinnamon
Ice

Place the rice in a bowl with enough hot water to cover. Let the
rice sit overnight. Next day, remove the water. Place 1/2 cup of
water, and 2 cups milk in a blender. Blend until rice is all ground
up. Mix in 1/4 cup sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the
same with the other half of the ingredients. Strain through
cheesecloth (or whatever). Serve over ice. Makes 6 glasses.

MMMMM

Chileheads Jamaican Rice and Peas

Recipe By : Adapted from Chile Pepper Magazine Feb 93 by Garry
Howard
Serving Size : 6 Preparation Time :0:00
Categories : Jamaican Rice
Caribbean Chile Pepper
Magazine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can pigeon peas
6 Habanero chiles — roasted chopped
6 cloves garlic — finely chopped
1/2 medium vidalia onion — chopped
2 tablespoons olive oil
2 cups rice
1 15 oz can coconut milk
water
4 teaspoons Wyler’s granulated chicken boulion

The original recipe called for 1 habanero, but this version was for a
bunch of chile-heads.

Rice and peas (or beans) is a very popular dish throughout the
Caribbean, and perhaps because eating rice with hot foods helps to
tame the fire. (Not this rice!) The peas used in this recipe are
called pigeon or gungo peas. They are about the size of garden peas
and are usually found dried. However, cooked, canned pigeon peas are
also available. If they are not available in your area, black-eyed
peas or kidney beans can be substituted. (Not the same, however)

If using canned peas, drain and reserve the liquid.

Heat the oil in a deep frying pan over high heat. Add the rice, and
continue saute until the rice turns opaque and golden brown.
Add the chile, garlic, and onion and saute for a few more minutes.
Beware the fumes!!! Be careful not to let the rice brown or over
brown.

Stir the peas in with the rice. Do not stir again during cooking!

Combine the coconut milk with the bean liquid. Add water to make 4
cups of liquid. dd to the rice and bring to a boil. Immediately
reduce the heat to simmer.

Cook uncovered until the liquid is slightly below the surface of the
rice and holes form in the rice. Cover the pot and cook for 20 to 25
minutes or until the liquid is absorbed and the rice is tender. Allow
to sit covered for another 1/2 hour.

Great with jerk chicken!

– – – – – – – – – – – – – – – – – –

Serving Ideas : Take to a potluck with a bunch of chileheads.

NOTES : Heat Scale: Hot
Garry Howard – Cambridge, MA
g.howard@ix.netcom.com
Garry’s Home Cookin’ Website

As prepared for Boston Area Chileheads Hotluck. May 13, 1995