Cheese Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 pounds cream cheese — softened
8 radishes
1 large carrot
1 small onion
1 green pepper
1 clove garlic
salt and pepper to taste
milk

1. Grate or chop finely all the vegetables (I use a food processor) and add to
the softened cream cheese. Add salt and pepper to taste and milk to desired
consistency.

2. Refrigerate overnight and serve with potato chips, crackers, as a vegetable
dip, etc.

Difficulty : very easy.
Precision : no need to measure.

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Date: 14 Sep 93 18:26:25 GMT
From: julies@sysarch.attmail.com (Julie Stephens )

Here’s a simple rice pudding (sort of) which reminds me of the
kind I had on my aunt’s farm in Ireland:

EASY RICE PUDDING

cooked sweet brown rice
a little vanilla lite rice dream
a small amount of cinnamon (I also put in a little sugar)
some raisins

Title: FRUIT AND CABBAGE SALAD (KAL-OCH APPELSALLAD)
Categories: Apples, Salads
Yield: 6 servings

2 Oranges; pared and sectioned
2 Apples; chopped
2 c Green cabbage; shredded
-(about 1/4 med head)
1 c Seedless green grapes
1/2 c Whipping cream
1 tb Sugar
1 tb Lemon juice
1/4 ts Salt
1/4 c Mayonnaise/salad dressing

place oranges, apples, cabbage and grapes in bowl. Beat whipping
cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon
juice and salt into mayonnaise. Stir into fruit mixture.

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MUSHROOM CASHEW BISQUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CASHEW CREME—–
1/2 c Raw cashews
1/2 c — water
—–BISQUE—–
1/3 c Shiitake mushrooms — dried
6 c Hot vegetable broth or water
1 c Onions — diced
1 c Carrots — diced
1/2 c Celery — diced
1 t Olive oil
1 t Sesame oil
1 t Garlic — minced
4 c Mushrooms, fresh — chopped
1 t Sherry wine
1 Bay leaf
pn Black pepper
3 tb Soy sauce,low sodium
1/3 c Parsley, fresh — finely
-chopped
1/3 c Unbleached white flour
1/4 c Cashew creme
2 tb Cashew butter

To make cashew creme: Puree cashews and 1/4 cup water
in blender or food processor.

Slowly add another 1/4 cup water to make a smooth
creme.

To make bisque: Rince and soak dried mushrooms in one
cup hot stock tomake broth. Drain and reserve liquid.

Finely chop rehydrated mushrooms and set aside.

Saute onions, carrots and celery in olive andsesame
oils over medium heat until lightly browned.

Add garlic, fresh and rehydrated mushrooms and 4 tbs
reserved mushroom liquid. Continue tocook until
mushrooms are soft, about 3 to 5 minutes.

Add sherry, bay leaf, pepper, soy sauce, parsley,
remaining mushroom liquid and water. Bring to a boil,
lower heat and simmer for 20 minutes.

Remove from heat, reserve 2 cups liquid and cool to
room temperature.

Whisk together flour and reserved liquid until smooth.

Bring soup back to simmer and stir in flour mixture,
cashew butter and cashew creme. Heat for 5 minutes or
until slightly thickened.

Per serving: 232 cal; 8 g prot; 300 mg sod; 35 g
carb; 10 g fat; 0 mg chol; 203 mg cal

From DEEANNE’s recipe files

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Title: Cranberry Jelly
Categories: Spreads, Diabetic, Low-fat/cal
Yield: 1 servings

2 c Cranberries 3 oz Liquid pectin (regular)
1 c Concentrated apple juice 5 tb Glycerine
1/4 c Lemon juice 1 tb Unfl.gelatin or 2
tb.freezer

Wash and pick over cranberries, discarding any that are soft. Place
in a deep saucepan and add fruit juices. Cover and simmer for about
20 minutes, until fruit is soft. Mash to break up any berries left
whole.

Strain in food mill to remove seeds. Return to saucepan and heat to
boiling. Add pectin, glycerine and gelatin, stirring well. Boil for
1 minute. Remove from heat. Skim and pour into hot, sterile pint
jars, leaving 1/2 inch at top. Cap with hot sterile lids. Process
in boiling water bath for 5 minutes after water returns to boiling.
If any jars fail to seal, refrigerate and use within 10 days or
freeze for later use. Makes 3 1/2 cups.

VARIATION: You can substitute 1/2 cup low-methoxy pectin solution
and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
but add calcium after removing from heat. If you plan to freeze the
jelly, be sure to use the full amount of gelatin.

NUTRITIONAL VALUE: 1 tb contains 20 Calories (protein 0, fat 0,
carbohydrate 5 gm) 1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
bread exchange. If salt is omitted, 1 1/2 tsp contain less than 1 mg
sodium. Recipe contains 0 cholesterol. 1/2 tsp can be used without
diabetic replacement.

Use the full amount of gelatin for very firm jam or for freezing.

Source: Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
Third Edition 1993.

Shared but not tested by Elizabeth Rodier, Oct 93

MMMMM

Title: Watermelon Cake
Categories: Cakes
Yield: 6 servings

1/2 c Butter
1 c Sugar
1/2 c Sweet milk
3 Egg whites
2 c Flour, sifted
3 1/2 ts Baking powder
Lemon juice to taste
4 Dr red food coloring
1/2 c Raisins

Take a little more than 1/2 of the mixture and to it add 1 teaspoon
liquid cochineal (modern: few drops of red food color) and 1/2 cup
raisins. Put the red part in the centre and bake. Cover with a
frosting colored green with spinach (suggest: green food color).

Source: Blue Ribbon Cook Book, 1905 Winnipeg Manitoba Shared by
Elizabeth Rodier

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Date: Sat, 15 May 93 00:19:05 EDT
From: tara@starburst.umd.edu (Tara McDermott)

Savory Red Lentils

Made for dinner:

1 cup red lentils (picked through)
1 onion
1 Tbsp. minced garlic (many many cloves)
1/2 tsp. salt
1/4 tsp. dill
1/2 tsp. savory
1/2 tsp. chili powder
2 cups water

Saute chopped onion and garlic in water (of course) for several
minutes. Rinse red lentils (mine always have bug carcasses in ’em, so
it’s a good idea that you do so), and add with the rest of the
ingredients. Bring to a boil, cover, and simmer for 15 minutes.
Uncover and cook for a few minutes more – 5 or so if you want to.
This last step is not mandatory, but I didn’t use enough water (only 1
1/2 cups), so I added 1/2 cup more and let it mix for a couple of
minutes.

Slop this up with some good fresh bread. I had some French Meadow
Summer Bread – basil flavor. I warmed a chunk up in the microwave.

SQUID STUFFED WITH RICOTTA AND SPINACH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 lg Squid (about 2 pounds)
1 Medium-sized onion, minced
1 Garlic clove, minced
2 tb Olive oil
1 tb Unsalted butter
1/2 lb Fresh spinach, trimmed of
-stems and washed, or 1/2
-package frozen,
Thawed
2/3 lb Ricotta
1 Egg
1 tb Chopped Italian parsley
-leaves
Coarse salt and freshly
-ground pepper to taste
1/2 c Dry white wine
2 c Canned Italian tomatoes
1 Lemon, quartered

SQUID STUFFED WITH RICOTTA AND SPINACH

Do not overstuff the squid or they may split while they cook. Rice and
braised

fennel go well with this dish.

1. Preheat the oven to 375 degrees. Clean the squid and chop the
tentacles finely. Set them aside.

2. Saute the onion and the garlic in 1 tablespoon of the olive oil and the
butter until the onion is soft. Add the tentacles and cook for 2 minutes.
Add

the spinach and saute, stirring, until it has wilted. Drain off any extra
liquid and cool the spinach.

3. In a mixing bowl, combine the ricotta, egg, parsley, and the cooled
spinach

mixture. Mix thoroughly and season with salt, pepper, and hot pepper
flakes.

4. Stuff the mixture loosely into the squid and close the openings
securely with a toothpick.

5. Use the remaining tablespoon of olive oil to grease a rectangular
baking dish large enough to hold the squid comfortably in one layer.
Arrange the squid in the dish and add the wine and tomatoes. Season with
salt, pepper and more hot pepper flakes, if you wish.

6. Bake for 40 to 45 minutes, or until the squid is tender and the sauce
has thickened. If there is too much sauce, raise the oven temperature and
allow the liquid to reduce. If there is too little, add more white wine.
Serve the squid with lemon quarters.

Yield: 4 servings.

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Title: Candied Grapefruit
Categories: Desserts, Snacks, Candy, Fruit
Yield: 1 servings

3 Plump, pink grapefruit, 2 tb Corn syrup
– preferably organic Superfine sugar;
for ncoating
2 1/2 c Sugar 5 oz Semisweet chocolate
1 1/4 c Water 1 tb Butter

SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits
and cut halves again in half. Place peels in large pan, cover them with cold
water and bring to boil. Simmer 25 minutes. Remove peels and let them cool
until they are easy to handle. Hold peels firmly against counter and gently
scrape away most of white pith just below skin. Cut cleaned peels into
strips with knife or scissors as narrow or wide as you like. In 2-quart
saucepan, mix together sugar, water and corn syrup. Bring to boil. When
syrup is clear, add peels, lower heat and cook slowly until peels are
translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a
few at a time and spread them out on rack to drain about 15 minutes. While
they are draining, thickly cover large plate with super- fine sugar. Set
several pieces at a time in sugar and turn them to coat them. When evenly
coated, set them aside on another plate or piece of parchment paper thinly
coated with sugar. This process will need to be done in several batches. If
sugar become lumpy with beads of syrup, pass it through a strainer, then
continue using it. Set aside sugared peels about 1 hour or until they are
dried. Carefully package them in tin or plastic container and store either
in cupboard or refrigerator. To dip peels in chocolate, melt semisweet
chocolate over simmering water along with butter. Stir well to ensure that
mixture is smooth before removing from heat. Dip each rind into chocolate,
coating most of it but leaving a little “handle” to grasp. Or, completely
immerse each rind in chocolate, then remove with 2 forks or pair of
chopsticks. Set slices on parchment paper or cake rack and place in cool
place to harden. Once chocolate has set, pieces can be stored in
refrigerator. Chocolate will discolor when it cools but will become dark and
glossy again once brought to room temperature.

Makes 3 Cups

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

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Title: Santa’s Sweet Boots
Categories: Cookies
Yield: 1 servings

Brown Sugar Sweeties Recipe

Roll dough out; cut out using 2 1/2″ boot cutter. Bake 8-10 minutes.
Spread cooled cookies with plain icing. Immediately sprinkle tops of
boots with finely snipped sweetened flaked coconut remainder with
red sugar crystals.

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