Title: Minted Peas
Categories: Veg-cook, August, Lacto
Yield: 6 servings

3 T Clarified butter
1 T Chopped fresh mint
1 Cup (approximately) whole
Mint leaves
4 c Shelled fresh peas (or
Thawed frozen petite peas)
1/4 c Chopped scallions
x Salt + pepper to taste

Heat butter in medium-sized pan over low heat. When melted, remove from
heat and add chopped mint. Steep for about 15 minutes, keeping warm.

Place peas in top half of steamer. Cover with scallions and whole mint
leaves. Place over rapidly boiling water and steam for 4 minutes or until
peas are just tender. Remove from heat and discard whole mint leaves. Toss
peas with mint butter, add salt and pepper, and serve immediately.

This recipe is from _The Rediscovered Bean_ by Judith Choate, published by
Doubleday Canada in 1992, ISBN 0-385-25307-9.

Serves 6.

From: bible@iastate.edu (Anthony E Bible). the recipe to minimize
confusion. Since I amFormatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Rhubarb And Cream Cheese Pie

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
*** Good Eats Posted To Mastercook Group

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups rhubarb in 1″ pieces — or chopped fine
1 Cup sugar
4 Tbsp. cornstarch
1/2 Tsp. Salt
1 Pkg. Cream cheese — (8 oz.)
1/2 Cup sugar
1 Large egg

Cook rhubarb, sugar, cornstarch and salt until thick. Pour into unbaked
pie shell. Bake 425F 10 minutes.
Mix cream cheese, sugar and eggs until creamy. Pour on top of rhubarb.
Filling will puff up as it bakes – if it completely fills the crust it will
spill over. Instead of a decorative pie shell edge I pinch it every couple
of inches to make it stand up.
Bake at 350F for 30 minutes.
If you bake it until the filling is lightly browned and the center looks
done it will be over-cooked.

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CONSOMME MADRILENE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Large tomatoes
2 Green bell peppers *
1 Leek — trimmed,cut in
chunks
4 Egg whites — lightly beaten
8 c Rich chicken stock
Salt, pepper
1 Sm bunch chives — chopped
2 oz Chopped pimiento

*Note: Green bell peppers should be cored, seeded and
quartered. Peel, core and dice 4 tomatoes. Place in
large saucepan and add green peppers, leek and egg
whites, mixing well. Add chicken stock and season to
taste with salt and pepper. Place over medium low heat
and slowly bring to boil. Boil 5 to 10 minutes. Strain
through sieve or strainer lined with linen towel or
cheesecloth. Discard vegetables and refrigerateyy
consomme until serving time. Just before serving,
peel, core and seed remaining 2 tomatoes and dice
fine. Mix with chives and pimiento and place 1 or 2
tablespoons of mixture in bottom of each soup bowl.
Pour chilled consomme over vegetables and serve at
once. Consomme should be thick and syrupy but not set.

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CORN DROP BISCUITS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Corn kernels, fresh (3 ears)
Or frozen
2 Eggs
1/2 c Buttermilk
1/4 c Oil
1 tb Honey
1 tb Ground dried red peppers
1 c Cornmeal
1 c Flour
1 t Baking powder
1/2 ts Baking soda
1 t Salt

Preheat oven to 425.

In large mixing bowl, beat eggs, add buttermilk, oil,
honey, hot red pepper, corn. Stir to blend.

In smaller bowl, sift cornmeal, flour, baking powder,
baking soda and salt. Add dry to wet ingredients and
stir to blend.

Drop little mounds of batter (about 2 tbsp each) onto
baking sheet, leaving 1/4″ between.

Bake for 20 min. til golden brown. Let rest for a
minute before removing from sheet.

Recipe By : Country Gourmet

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Title: Hardee’s Cinnamon Biscuits
Categories: Breads, Copycat
Yield: 1 servings

Patdwigans fwds07a
MIXTURE
1 oz Box Bran Flakes
1 tb Cinnamon
2 tb Brown sugar; packed
2 tb Butter; melted
BISCUIT DOUGH
2 1/2 c Bisquick
2 tb Sugar
1/2 c Dark raisins
1/3 c Buttermilk
1/2 c carbonated water
1/2 ts Vanilla

MIXTURE-Empty the box of cereal into blender. Dump in
cinnamon and brown sugar and use high speed, on-off,
for about 3 seconds or till crumbled, but not
powdered. Empty into small bowl. Stir in melted butter
with fork till mixture is completely softened. Set
aside. BISCUIT DOUGH-Use a 2-qt mixing bowl. Stir
biscuick together with sugar and raisins. Put
buttermilk, water and vanilla into measuring
cup, without stirring and pour into Bisquick mixture.
Use fork to mix until all of the liquid is absorbed.
Then knead in the bowl with hands, dipping into
additional Bisquick, to make dough smooth and no
longer stick. Break dough up into 4 or 5 portions in
the bowl – sprinkling the mixture over the
dough and then working it into your hands till most of
it is pretty well evenly distributed throughout the
dough. Divide dough into 12 equal parts
and shape each into 1/2″ thick patty, arranging close
together in Pam sprayed 2 8″ round layer cake pans. Bake at
400 degrees for 25 minutes or until evenly golden. Remove pan
to wire rack and wipe tops with icing at once using
the following recipe or your favorite cream cheese recipe.

ICING-
In small bowl with electric mixer on high speed, beat 2
tablespoons melted butter, 1 teapoon vanilla, 2 tablespoons
sour cream, dash of salt and 1-1/2
cups powdered sugar until smooth.Place a rounded tablespoon
of icing top each biscuit right out of the oven,
letting the icing stand on the warm biscuits half a
minute before spreading it. Refrigerate any leftover
icing in covered container to use within 2 weeks or
freeze to use in 6 months. Source: Copy cat recipes

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Oklahoma Style Brisket Sandwiches

Recipe By : Holiday Celebrations
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 pound beef brisket — trimmed
1 large onion — sliced
2 bay leaves
1 cup catsup
2 tablespoons Worcestershire sauce
4 teaspoons brown sugar
2 teaspoons instant coffee granules
8 to 10 rolls, buns, etc.

Place brisket in a Dutch oven. Add onion, bay leaves, 1/2 teaspoon salt, 1/4
teaspoon pepper and water to cover (about 6 cups). Bring to boiling. Reduce
heat and simmer, covered, for 3 1/2 hours or until tender. Drain, discarding
cooking liquid. Place brisket and onion in a 2 quart rectangular baking
dish.

For suace, stir together catsup, Worcestershire sauce, brown sugar, coffee
granules and 2 tablespoons water. Spoon over brisket. Bake, uncovered, in a
350 oven for 15 minutes. Thinly slice across the grain. Serve on buns or
rolls. Place remaining sauce in a gravy boat for people to help themselves!
Makes 8 to 10.

Serve with “Salad Ole w/Chili Vinaigrette.”

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Date: Tue, 08 Feb 94 21:57:09 PST
From: juliafr@lclark.edu (R. Julia F. Rudden)

Eggplant with Hot Garlice Sauce (Adapted from Pei Mei’s Chinese Cooking)

4-6 Chinese or Japanese eggplants (these are long and slender-HFSs or Chinese
groceries will have them)

1 t chopped fresh ginger
1 T chopped fresh garlic ( I use 4-6 cloves, as I really like garlic)
1 T Hot bean paste (available from Chinese groceries-check label to make sure
it has no added oil-most don’t)
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again, adjust for low sodium version)
1/2 cup soup stock or water
1 T chopped green onion

Cut eggplant into finger sized pieces-cut lengthwise, then into quarters etc.
Saute with some water in a non-stick pan/wok, until soft.
When soft, remove from pan.
On low heat, cook garlic, ginger, and hot bean paste for a minute, then add
salt, sugar, soysauce and stock/water. Return eggplant to the pan and cook for
about five minutes until garlic is soft and a sauce forms. If sauce is too
thin, thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Chocolate Sunrise

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz unsweetened pineapple slices
1/4 cup water
1 cup all purpose flour
1/4 cup granulated sugar
1 egg
1/8 cup margarine
1/4 cup corn syrup
1/2 Tsp baking powder
3 Tablespoons cocoa powder

Preheat oven to 425 degrees F. Strain the pineapple juice from the
slices, and save. Cut the pineapple slices into quarters. In a large
bowl, mix the flour, baking powder, sugar. Add pineapple juice and egg,
and mix until you get a smooth batter. Slowly add the cocoa powder and
corn syrup mixing through. Add margarine and beat until mixed through
the entire batter.

On a greased cookie sheet, drop mixture into balls approximately 1/2 inch
apart. Top each cookie with one pineapple quarter, pressing firmly into
place. Bake for 15 minutes.

This is a recipe that I created a few months ago that I think should go
over well in the newsgroup. The reason for creating it is that living
with a diabetic, I’ve had to often modify my recipes so that he doesn’t
have too much of a sugar intake.

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Title: Cranapple Relish
Categories: Diabetic, Fruits, Relishes, Low-fat/cal
Yield: 6 servings

1 Apple; 1/2 ts Ground coriander;
1 Navel orange; peeled 2 pk Equal sweetener (4 tsp);
2 c Fresh or frozen cranberries;

Shred the apple in a food processor or with a hand grater. Quarter
the orange and combine with the cranberries in a food processor or
food grinder. Process until coarsely chopped. Blend the apples,
cranberry mixture, coriander, and sweetener together. Cover and
refrigerate until ready to serve.

1/2 cup serving – 39 calories, 1/2 fruit exchange 10 grams
carbohydrate, 0 pro, 0 fat, 0 sodium, 88 potassium, 0 cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

Chocolate Lava Cakes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHOCOLATE LAVA FILLING—–
3 ounces Bittersweet or Semisweet — Chocolate; finely ch
6 tablespoons Whipping cream
1 tablespoon Light corn syrup
1 teaspoon Vanilla
—–CAKES—–
8 ounces Bittersweet or Semisweet — Chocolate; finely ch
1/4 cup Hot coffee or water
1 1/2 teaspoons Vanilla
3/4 cup All-purpose flour
1/8 teaspoon Salt
1/2 cup Unsalted butter — softened
1/2 cup Sugar
3 large Eggs — separated
—–TOPPINGS—–
Cocoa powder for the tops
Ice cream =OR= custard sauce — for serving

These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They’re best served just out
of the oven. For the filling, line a plastic ice cube tray with a large piece
of plastic wrap. With your fingers, gently poke the plastic down into eight of
the cubes so they are fully lined with plastic. Melt the chocolate with the
cream and corn syrup; whisk until smooth. Add the vanilla, set aside to cool
until tepid. Fill the eight lined ice cube cups with the chocolate; freeze at
least 4 hours, or cover and freeze up to a month. For the cakes, place rack in
center of oven and heat to 425~. Generously butter eight 4-ounce souffle dishes
or ramekins. Place them on a jelly roll pan. Melt the chocolate with the
coffee. Set aside to cool for 15 minutes, stir in vanilla. Cream the butter
with 1/3 cup sugar with an electric mixer until light and fluffy, 2 minutes.
Add the egg yolks, one at a time, mixing well after each addition. Stop the
mixer and stir in the chocolate mixture. Fold in the flour and salt with a
spatula.
Beat the egg whites with a clean mixer until they hold soft peaks. Add the
remaining sugar, one tablespoon at a time, mixing well after each addition.
Continue beating until thick and glossy. Thoroughly mix one quarter of the
beaten egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently bury
a frozen chocolate cube in the center of each; add remaining batter, filling
cups almost to the top. Bake until cakes are puffy and set, 18 to 20 minutes.
Gently loosen from the sides of the dishes and invert onto serving plates. Sift
cocoa over

=============== Reply 38 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM COFFEE MEGA #1

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