Cantaloupe With Fruit And Grand Marnier

Recipe By : Mrs. John D. Amos
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Desserts
Fruits To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mandarin Oranges
Seedless Grapes
Strawberries
Grand Marnier
Cantaloupe

Marinate mandarin oranges (fresh or canned), grapes, and strawberries in
Gran Marnier for at least 1 1/2 hours. Use 2 or 3 pieces of each type
of fruit for each serving of cantaloupe. Cut cantaloupe in half, scoop
out cavity, and fill with fruit mixture. This can be served as either
an appetizer or a dessert.

Source: “Mountain Measures”–Junior League of Charleston, WV
ed. 1974

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Cool down the hot cornmeal. Add next 4 ingredients.
Stir in some of the flour until kneading consistency
is reached. Knead in rest of the flour. The original
recipe used white flour. I use half ww and half
unbleached. Depending on the flour available to you,
the measurement of flour can change (lower). I am
assuming you are an experienced bread maker and will
know by the feel when you are kneading it how much
flour it will absorb.

The finer the grind of flour, the better the result.
And flour with a higher percentage of protein will
make the lightest loaf.

Makes 2 loaves. I believe Pepperidge Farms markets
this type of bread under the name Corn and Molasses
bread.

Let rise double in bulk. Form into two loaves, let
rise a second time in pans until double in bulk.
Bake at 375 degrees F for 45 minutes. I usually
reduce heat to 350 after first 20 minutes.

Title: Lentil Fatta Salad
Categories: Harned 1994, Salads, Sephardic, Vegetables, Yemenite
Yield: 4 servings

1 c Lentils
4 c ;Water
1 c Onion; finely chopped
1/4 c Olive oil
1 ts Each salt and pepper
1/2 c Pita or other bread; cubed
1/2 c Green onion; chopped
Fresh lemon juice
Olive oil

Boil together the lentils, water, onion, oil, salt and pepper until
very soft (about 50 to 60 minutes). Drain and cool. Add cubed pita
bread and green onion; combine well. Serve with fresh lemon juice
and additional olive oil to taste.

From _The Yemenite Cookbook_ by Zion Levi and Hani Agabria. New York:
Seaver Books, 1988. Pg. 30. ISBN 0-8050-0394-0. Posted by Cathy
Harned.

MMMMM

Rum/Bourbon Balls

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Vanilla Wafers
1 1/2 ts Cocoa powder
2 tb Corn syrup, white
1 c Powered Sugar — or honey
1 1/2 c Nuts — chopped
1/2 c Rum or Bourbon

Mix all dry ingredients and set aside.

Mix corn syrup or honey with rum or bourbon to thin the syrup. Blend wet
mixture into dry ingredients with fork. Mix well. Allow to sit for 1-2
hours.

At this point, if you let it sit a couple of hours, you can come back and
add another about 1/2 cup of rum or bourbon and let sit again. This process
may be repeated a few times to your taste. The last time, the mix should
sit a couple of hours so it’s not really moist. There’s a good midpoint
between too moist and too dry where rolling into balls won’t be difficult
(too wet) or cause crumbling (too dry).

Roll into balls, then roll in powered sugar to make a sugar coating. When
rolling in powered sugar, the moister they are, the more sugar will be
absorbed over time. They may need another roll in the sugar right before
serving.

NOTES:

* Intoxicating chocolate snack with rum or bourbon — I got this from my
mom who uses more alcohol than the original recipe called for but less than
I like to use. It makes a great party snack. Yield: Makes about 30 small
balls.

: Difficulty: easy to moderate.
: Time: 1/2 to 1 hour preparation; 3 or more hours waiting.
: Precision: approximate measurement OK.

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: Microelectronics Computer Corporation, Austin, Texas
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FRESH TOMATO SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 cups Tomatoes
1 tablespoon Sugar
1 teaspoon White pepper
1 teaspoon Salt
2 cups Fresh basil

Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all
ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat
and cook for 20 minutes. Pour into sterilized containers and freeze. Makes:
6 pint jars.

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Title: Bread Pudding w/orange marmalade
Categories: Desserts, Breads
Yield: 12 servings

3 ea Eggs
1 3/4 c Milk
1/3 c Orange marmalade
1/4 c Sugar
1/2 t Vanilla
1/2 t Cinnamon
3 c Bread
1/3 c Raisins

Cut bread in strips or cubes and place in bowl with raisins.
Whisk together all other ingredients and pour over bread. After bread
has soaked up liquid, pour into baking dish or loaf pan and bake at
325f for 35 minutes.

MMMMM

Title: CURRY POWDER #3
Categories: Spices
Yield: 1 servings

3 tb Coriander seeds
2 tb Cumin seeds
2 tb Tumeric
1 tb Mustard seeds
2 1/2 ts Fennel seeds
8 Pods cardamon seeds
8 Cloves
1 1/2 ts Ground ginger
1 1/2 ts Black peppercorns
1/4 ts Freshly grated nutmeg
1/4 ts Cayenne

In a bowl, combine all the ingredients. Spread mixture out on a jelly roll
pan and toast in a preheated 250 degree F oven for 20 minutes.

Let cool to room temperature. Pulverize the spice mixture in batches with
an electric spice or coffee grinder and strain it through a sieve into a
bowl. The curry powder will keep six months in a tightly sealed jar in a
cool dark place. Use to season soups and stews. Makes about 1/2 cups.

Recipe: Chuck Ozburn in Pok, New York

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FRESH CORN BISQUE WITH GREEN ONIONS

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tb Vegetable oil
1/4 Onion, chopped
1/4 Carrot, chopped
1/4 Stalk of celery, chopped
1/2 Clove garlic, minced
Or 1/4 tsp garlic powder
1 pn Turmeric
1 c Water
1/4 Bay leaf
1 1/4 c Corn, fresh or frozen
1/8 ts Salt
1 pn Cayenne pepper
1 tb Chopped green onions
OR 1 tb fresh parsley
OR 1 ts dry parsley

My note: Shortcut version of recipe for 8 servings.

In medium saucepan, heat oil over medium heat. Add
onion, carrot, celery, garlic. Cook, stirring for 2
min. Stir in turmeric and cook for 1 min. Add bay
leaf and water, bring to simmer.

Add corn, simmer 10 minutes. Discard bay leaf. May
be pureed in blender or food processor in small
batches. Add salt and cayenne to taste. Serve hot or
cold and garnish with green onions or parsley. Makes
about 1 1/3 cup.

2/3 cup serving – 91 calories, 1 fruit choice, 1 fat 4
grams fat, 0 mg cholesterol, 150 mg sodium, 2 grams
protein, 14 grams carbohydrate.

Source: The Lighthearted Cookbook by Anne Lindsay,
Heart Stroke Foundation of Ontario 1988 Shared by
Elizabeth Rodier and tested with milk, Nov 93.

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Title: CHOCOLATE CHIP CHEESECAKE DIP
Categories: Cheese, Desserts, Dips, Fruits
Yield: 6 servings

1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 t Vanilla Extract
1/4 c Dark Brown Sugar
1 t Cinnamon; Ground
1/2 c Mini Chocolate Chips

———————————-GARNISH———————————-
1 x Cinnamon; Ground

Mix the raisins and brandy (making sure all the raisins are coated) and
let soak for 15 minutes. In another bowl, beat the cream cheese and
whipping cream until well blended and smooth. Add the vanilla, mixing
well. Blend in the brown sugar and cinnamon. Mix in the “slushed”
raisins and chocolate chips, blending well. Garnish with a light dusting
of cinnamon. Serve at room temperature.
Makes about 3 3/4 cups of dip.
SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries,
Peaches, Dried Fruit, Pound Cake Cubes

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Title: Chicken Salad Supreme
Categories: Salads, Poultry
Servings: 4

1 c Mayo or salad dressing
1/4 c Lime juice
1/4 ts Nutmeg; ground
4 c Chicken; cubed
1 cn Mandarin oranges; 11 oz
1 c Grape halves; seedless gree
3/4 c Celery; chopped
1/2 c Almonds; slivered toasted

Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve
on Lettuce leaves. Refrigerate leftovers.

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