MANGO-DATE CHUTNEY

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Preserves Relishes
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Mangoes
3 c Sugar
3 c White vinegar
1 ea 3″ piece ginger, grated
1 ea Garlic clove, chopped
4 ea Serrano chiles
2 ea Cinnamon sticks
1 c Dates, chopped
1 c Golden raisins
1 t Salt

Peel the mangoes, cut off the flesh and dice into
1-inch pieces.

Combine the sugar and vinegar in a large saucepan and
bring to a boil. Add the mangoes and the remaining
ingredients to the sugar mixture and bring to a boil.
Reduce the heat to a medium simmer and cook uncovered
for 45 minutes to 1 hour, or until the mixture has
reduced a little and is thickened. Remove the
cinnamon.

Ladle into warm jars cleaned by the dishwasher method,
leaving 1/4-inch space for expansion. Secure with
lids washed and heated according to directions. Place
warm jars in boiling water in large stock pot or
canner, being sure water covers the tops by about 2
inches. Boil 10 minutes.

Remove from the water and set on board or towel to
cool. Store in cool place until ready to label and
deliver.

“Dallas Morning News”, Food section 19 July 1995,
Posted by Paul MacGregor

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ELDERBERRY SYRUP TART (BERN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FILLING—–
2 1/2 dl Elderberry syrup
25 g Cornflour
80 g Ground hazelnuts
—–SHORTCRUST PASTRY—–
250 g Flour
125 g Butter
1 Egg
1 pn Salt
1/2 dl Water
—–TO FINISH—–
1 Egg yolk
—–SERVING—–
2 dl Whipped cream — slightly
– sugared

(Units: 100 g ó 1/2 oz; 1 dl ó 1/2 fl oz ò/5 cup; 180 oC ó50 oF;
200 oC ô00 oF; 230 oC ô50 oF; 250 oC ô75 oF; 2.5 cm ñ inch)

Make the shortcrust pastry. Line a flan tin with half the pastry and prick
the base with a fork.

Boil the elderberry syrup and cornflour, then slightly reduce for 15
minutes and leave to cool.

Sprinkle the ground hazelnuts on top of the pastry base and then pour in
the cooled thickened syrup.

Cover with the rest of the pastry and use the egg yolk to seal the edges
thoroughly and to brush over.

Bake for 50 minutes at 180 oC.

Serve warm with the sweetened whipped cream.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)

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LENTILS SPANISH RICE ENCHILADAS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Main dish Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box Spanish Quick Brown Rice
1/2 c Lentils
2 c Water
2 c Grated cheese
16 oz Enchilada sauce
15 Corn tortillas — moistened

Prepare contents of box according to package directions. Cook lentils in
the 2 cups of water and drain off excess water. (Note: lentils and rice
will cook in the same amount of time). Mix the rice and lentils and place
2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and
cover with enchilada sauce. Sprinkle with cheese and place in oven for 20
minutes at 300 F.

Source: Arrowhead Mills “Quick Brown Rice” tri-fold Copyright 1987
Arrowhead Mills, Inc. (Reprinted with permission) Electronic format
courtesy of: Karen Mintzias

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Spicy Cellophane Noodles

Recipe By : Nina Simonds _China Express_ (adapted)
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Diabetic
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups chicken broth
2 tablespoons soy sauce
1 1/2 tablespoons rice wine
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon vegetable oil
3 tablespoons scallions — minced
1 1/2 tablespoons ginger root — minced
1 tablespoon garlic — minced
1 teaspoon hot chili paste
4 ounces cellophane noodles
2 tablespoons scallions (green part) — minced

Soak the cellophane noodles in hot water (hot tap water is ok) for 20
minutes to soften. Drain and set aside.

Combine the first 5 ingredients to make the sauce. Set aside.

Heat the vegetable oil in a non-stick pan over medium-high heat. Add
the scallions, ginger, garlic, and chili paste. Stir and fry for
about 10 seconds, until fragrant. Add the sauce mixture and the
cellophane noodles. Bring to a boil, then reduce heat to medium-low.
Simmer until almost all of the liquid has evaporated. Serve
mmediately, sprinkled with the minced scallion greens.

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NOTES : Per serving: 183 calories, 3.9 g. fat, 20% CFF
Diabetic exchanges: 1-1/2 starch, 1/2 fat

Title: Delicious Nut Cookies
Categories: Cookies
Yield: 1 servings

1 c Butter
3 Egg
1 x *dissolved in:
3 1/4 c Flour
1 ts Cinnamon
1 c Walnuts
1 1/2 c Sugar
1 ts Soda
1 1/2 tb Water, hot
1/2 ts Salt
1/2 c Raisins, chopped
1/2 c Currants

Cream the butter and add the sugar gradually. Add the eggs one at a
time,
working well after adding each egg. Add the dissolved soda, then half of
the flour, mixed and sifted with the cinnamon and salt. Then add the nut
meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on
buttered tins. Bake at 350-F about 15 minutes. Other nuts may be
substituted for the walnuts. Source: Pennsylvania Dutch Cook Book – Fine
Old Recipes, Culinary Arts Press, 1936.

—–

PLUM CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DAN GRUBER (PXSM21A)
1/4 teaspoon Lemon extract
2 Whole chicken breasts
1/2 teaspoon Dry mustard
skinned — boned and split
1/2 teaspoon Ground ginger
(about 1lb)
1/4 teaspoon Tabasco sauce
1 cup Oriental plum sauce
1/4 teaspoon Pepper
1/4 cup Onion — minced
1/4 teaspoon Fennel seeds; crushed — or
2 tablespoon Lemon juice
anise seeds — crushed
1 tablespoon Soy sauce

Here’s a recipe that is Heart-Smart (something we should all think about more
often) Rinse chicken; pat dry and place in a 9X13 baking dish. In a small
bowl, mix together all of the other ingredients.

Pour over chicken.

Bake chicken, uncovered, in a 400 degree oven until meat is no longer pink in
it’s thickest part, about 25 minutes.

Serve chicken with sauce on top. Hope you enjoy! Formatted by Elaine Radis
Converted by MMCONV vers. 1.00

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Egg Lemon Soup With Orzo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Greek
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Chicken Bouillon
Salt
1/2 Cup Orzo
2 Lg Egg — separated
1 Lemon Lemon Juice
1 Tablespoon Chopped Parsley — fresh

Bring broth to a boil in a saucepan. Add salt, then add orzo. Simmer until
orz
o is just tender, about 10 minutes.

Meanwhile, beat egg whites until stiff. Add the yolks and beat well.
Slowly add lemon juice to eggs, beating continuously. Pour off about 1 cup of
t
he simmering broth and slowly add to the egg mixture while beating.

When well mixed, pour this mixture into the pan with the remaining broth and
or
zo. Reduce heat to low and stir unitl heated through. Do not allow liquid to
b
oil. Ladle into shallow bowls, sprinkle with parsley over each portion and
serv
e at once.

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SPINACH DIP II

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 oz Frozen spinach — thawed
1/3 c Chopped green onions
1/4 c Chopped parsley
16 oz Sour cream
1 c Mayonnaise
1 pk Knorr Leek Soup mix
1/4 t Garlic powder
Salt Pepper if desired

Drain spinach well; squeeze out all excess moisture. Chop well by hand or
in food processor. Combine with all other ingredients, blend well and
refrigerate for at least 4 hours before serving.

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CANNING CARROTS (SLICED OR DICED)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 17-1/2 pounds (wihout tops) is
needed per canner load of 7 quarts; an average of 11
pounds is needed per canner load of 9 pints. A bushel
(without tops) weighs 50 pounds and yields 17 to 25
quarts–an average of 2-1/2 pounds per quart.

Quality: Select small carrots, preferably 1 to 1-1/4
inches in diameter. Larger carrots are often too
fibrous.

Procedure: Wash, peel, and rewash carrots. Slice or
dice.

Hot pack–Cover with boiling water; bring to boil and
simmer for 5 minutes. Fill jars, leaving 1-inch of
headspace.

Raw pack–Fill jars tightly with raw carrots, leaving
1-inch headspace.

Add 1 teaspoon of salt per quart to the jar, if
desired. Add hot cooking liquid or water, leaving
1-inch headspace.

Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the method of
canning used.

Table 1. Recommended process time for Carrots in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Carrots in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 25 minutes for Pints, 30 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Keeper Soups/Stews/Chili
Meat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds beef — cubed
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
6 each carrot — sliced
4 stalks celery — sliced
1 each onion — sliced
16 small new potatoes — halved
8 ounces mushroom — sliced
20 ounces frozen vegetables (ie. peas, gn. beans)
1 can condensed beef broth
1 cup dry red wine
2 teaspoons brown sugar
2 teaspoons Kitchen Bouquet
1/4 cup flour
1/4 cup water

Place beef cubes in corck-pot. Combine 1/3 cup flour with the salt and
pepper; toss with beef to coat thoroughly. Add all vegetables to
crockpot and mix well.

Combine broth, wine, sugar and Kitchen Bouquet. Pour over meat and
vegetables; stir carefully. Stir well.

Cover and cook on LOW for 10-14 hours (on High setting for 7 hours)

One hour before serving, turn to High setting. Make a smooth paste of
1/4 cup flour and the water; stir into crockpot. Cover and cook until
thickened.

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NOTES : If you want better color, save some of the frozen vegetables to
add during last hour.