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

—–

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.

MMMMM

Title: Tyler Pie
Categories: Desserts Pies Londontowne
Servings: 8

3/4 c White sugar 1/2 c Brown sugar
3 T Cornstarch 1 t Vanilla
1 t Nutmeg 1/4 lb Butter or margarine
1/2 c Milk 2 ea Eggs, separated
1 ea 9″ unbaked pastry shell

Mix sugars and cornstarch, add milk and cook a little. Add butter and egg
yolks and bring to a good boil. Remove from fire and add beaten egg
whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325
degrees until firm and brown, about 30-35 mins.

Mrs. Harold T. Cook says, “This is an old family recipe guests are
always puzzled as to what is in it. Don’t tell – keep them guessing! This
is the first time I’ve told.”

—————————————————————————–

Pizza Sauce -Cb Usa

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 3/4 Oz. tomato puree
6 Oz. tomato paste
3/4 Tbsp. dehydrated onion
1 Tsp. Italian seasoning
1 1/2 Tsp. oregano seasoning
1 Tsp. rosemary (grind in hand)
1/2 Tsp. basil
1/2 Tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper

Add ingredients to saucepan. Add water to met desired consistency. Heat.

– – – – – – – – – – – – – – – – – -=20

Coconut Cream Ice Cream

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Light Cream
1/3 Cup Coconut Flakes
1 1/4 Cups Milk
2 Tablespoons Sugar
1 Egg Yolk
1/8 Teaspoon Coconut Extract

Heat cream and coconut to boiling in medium saucepan; simmer 5
minutes. Cool to room temperature. Strain through strainer lined with
double-thickness of cheesecloth, pressing coconut firmly to extract all
the cream. Discard coconut and reserve the cream mixture. Heat milk
and sugar just to simmering in a medium saucepan, stirring occasionally to
dissolve sugar. Whisk about 1/4 cup hot milk mixture into the egg yolk;
whisk yolk mixture back into milk mixture. Cook over medium heat 2
minutes, whisking constantly. Strain mixture through fine strainer.
Stir reserve coconut-cream mixture into milk mixture; stir in coconut
extract. Cool to room temperature then chill. Freeze.

– – – – – – – – – – – – – – – – – –

Title: REFRIED BEANS (CURRIE)
Categories: Diabetic, Side dish
Yield: 6 servings

2 ts Bacon fat or canola oil
1 sm Onion, chopped fine
1 cl Garlic, chopped fine
3 c Cooked kidney or black beans
3 dr Hot pepper sauce
Salt and pepper to taste

Any kind of beans may be refried. Extra servings may
be frozen and reheated.

Stir cook onion and garlic in fat over medium heat in
a nonstick pan until onion is translucent.

Add beans gradually and mash with the back of a wooden
spoon. Cook and stir until thickened. Add hot pepper
sauce. Shape in a roll and serve on a plate.

1/6 recipe = 130 calories, 1 starchy choice, 1 protein
choice 1.8 grams total fat, 0 saturated fat, 0
cholesterol, 7 grams protein, 21 grams carbohydrate,
133 mg sodium, 339 mg potassium. High fibre.

MEXICAN BEANS variation: Stir 1/2 cup shredded Cheddar
or Monterey Jack cheese and 1 tsp chili powder into
the hot bean mixture until cheese melts.

1/6 recipe = 169 calories, 1 starchy, 1 protein, 1/2
fats oils 5 grams total fat, 2 grams saturated fat,
9 mg choleserol, 10 grams protein, 21 grams
carbohydrate, 194 mg sodium, 319 mg potassium. High
fibre.

Adapted from Full of Beans by V. Currie Kay Spicer,
1993 Shared but not tested by Elizabeth Rodier Feb 94

—–

BROCCOLI/MUSHROOM CHOWDER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Fresh broccoli
8 oz Fresh mushrooms
1 c Butter
1 c Flour
4 c Chicken broth
4 c Half and half
1 t Salt (optional)
1/4 ts White pepper
1 t Tarragon leaves, crushed.

This recipe was submitted to Country Woman by Lorrie
Arthur and it is delicious.

Clean and cut broccoli into 1/2 inch pieces. Steam in
1/2 cup water until tender/crisp (I nuke them for 3 to
4 minutes) do not drain. Set aside. Clean and slice
mushrooms. In a large pan over medium heat, melt
butter; add flour to make a roux. Cook, stirring
constantly, for 2 to 4 minutes; do not let brown. Stir
in chicken broth; bring just to a boil. Turn heat to
low; add broccoli, mushrooms, half-and-half and
seasonings. Heat through but do not boil.

Makes 8 servings.

NOTE: This recipe works well cut in half. Last night
I made it using broccoli and mushrooms that had been
taking up space in the reefer for awhile and were
rubbery. Still tasted great. I usually serve with
fresh bread (made of course in my bread machine.)

Posted by Dianna Marquardsen. Courtesy of Fred Peters.

– – – – – – – – – – – – – – – – – –

Italian Tomato Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Roma Tomato
1 medium onion — sliced thin
1 tablespoon butter
1 tablespoon brown sugar
2 whole clove
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh basil — chopped fine
1/2 pint half and half
1 cup milk
2 tablespoons chives — chopped
1/2 cup dry red wine — (optional)

Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley.

Saute onion in butter a few minutes, then add all ingredients except the milk
and cream. Simmer for about 25 minutes, and remove the cloves. Transfer to a
blender or food processor, and puree. Add half and half, and the milk. (If
preparing before-hand, put aside in the refrigerator at this point.) Heat up
in a sauce pan and sprinkle chives on top before serving.

– – – – – – – – – – – – – – – – – –

American Lasagna (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 pounds lean ground beef
1/3 cup instant minced onion
3/4 teaspoon garlic powder
4 teaspoons salt
3/8 teaspoon red pepper — crushed
1 tablespoon oregano
3 tablespoons parsley flakes
18 ounces tomato paste — 3 (6-oz) cans
24 ounces tomato sauce — 3 (8-oz) cans
2 1/4 cups hot water
3 large eggs — beaten
3 pounds cream style cottage cheese
1 pound lasagna noodles — cooked, (18 noodles)
12 ounces processed cheddar cheese — shredded
3/4 cup Parmesan cheese

Line four 8×8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

Crumble beef; cook until lightly browned. Stir in onion. Cook until
onion is tender. Drain off fat. Stir in seasonings, tomato paste, tomato
sauce, and water. Simmer for 5 minutes, stirring occasionally. In another
bowl, blend eggs with cottage cheese.
In each pan, spread a layer of meat mixture (about 3/4 cup). Add a
layer each of noodles (2 1/4), meat mixture (about 3/4 cup), cottage cheese
mixture (about 3/4 cup), processed cheese (1/3 cup), and parmesan cheese (1
1/2 tablespoons). Repeat layers until all ingredients are used. Pack food
tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING
Preheat oven to 400° F. (hot). Bake 30 minutes or until sauce
bubbles at edges.

TO FREEZE
Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up over top of food. Put edges of wrap together and fold several
times so paper lies directly on top of food. Fold ends of freezer wrap
over the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze for 10-12 hours before removing packages from the
pans.

TO HEAT FROZEN FOOD
Preheat oven to 400° F. (hot). Remove freezer wrap. Place food in
baking pan. Bake 1 1/4 hours or until sauce bubbles at edges and center is
hot.

VARIATION
Italian Lasagna — Use ricotta cheese in place of cottage cheese and
mozarella cheese in place of processed cheddar cheese.

– – – – – – – – – – – – – – – – – –

NOTES : This recipe is for 24 servings (about 2 1/2 by 4 inches).
Directions are given for dividing the prepared food into four parts of six
servings each. One part may be completely cooked and served at the time of
preparation. The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.

Scallops and Pears with Fettucine in a Garlic Cream Sauce

Recipe By : Seafood, Pasta and Noodles
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Scallops
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound lemon-pepper pasta — cooked
6 cloves garlic — sliced
4 tablespoons unsalted butter
1 tablespoon sesame oil
1 pound sea scallops — halved
1/2 cup dry white wine
1 tablespoon lemon juice
1 whole pear — cored sliced
1/4 cup heavy cream
4 sprigs lemon verbena
2 tablespoons fresh ginger juice
pepper — to taste
*****GARNISH****
lemon wedges
lemon verbena sprigs

Saute garlic in butter and sesame oil over medium heat until it just star
ts to become translucent, about 2 minutes. Add scallop slices and saute,=
stirring or shaking pan frequently until scallops become white and opaqu
e – about 2-3 minutes. Remove scallops and set aside.

Cook FETTUCINI about 2 minutes.

Meanwhile, using the same pan as for scallops, turn heat to high and add
wine and lemon juice. Cook until liquid reduces by about half. Stir in
pear, cream, lemon verbena and ginger juice. Cook briefly to thicken sau
ce slightly and blend flavors. Stir in scallops and heat through. Remov
e lemon verbena and adjust seasonings.

Pour sauce over FETTUCINI and toss gently, coating pasta evenly and keepi
ng scallops and pears on top. Serve hot.

NOTES : Ginger root can be juiced with a garlic press after being grated.=
A piece 1″ X 2″ yields approximately 1 tablespoon.

– – – – – – – – – – – – – – – – – –

Per serving: 339 Calories; 22g Fat (62% calories from fat); 20g Protein;
11g Carbohydrate; 91mg Cholesterol; 193mg Sodium