Rhubarb-Peach Jam (Mw)

Recipe By :
Serving Size : 20 Preparation Time :0:40
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups rhubarb — diced
1 Large Can peaches with juice
1 1/2 Cups sugar
2 Tablespoons orange peel — grated

See note about microwave times!!

Chop the peaches and combine all ingredients in a microwave safe bowl. Cover
the surface of the mixture with waxed paper. Microwave on high for 7-10
minutes, until it comes to a full bowl. Remove the waxed paper and cook on
high for 15-25 minutes, unti l very syrupy, checking frequently in the last
10 minutes. Store in jam jars… freezes well too.

– – – – – – – – – – – – – – – – – –

NOTES : My microwave is only 500 watts, so cooking time will be shorter if
you have a “real” microwave. You may want more sugar if you don’t want this
jam to be as tart as
rhubarb can be.

CHILI-CORN SAUCE – MASTER CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Basics Sauces
Masterchefs New york
Aap

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Onion, top and bottom cut
— off and reserved
1 Pepper, red bell, top and
— bottom cut off and re-
— served
1 Pepper, green bell, top
— and bottom cut off and
— reserved
2 Corn, ears
2 tb Oil, vegetable or more
12 oz Beef, stew meat, (shin,
— chuck, or round) cut
— into 1-inch cubes
1 tb Garlic, finely chopped
2 1/2 tb Chili, powder
1 pn Pepper, red, ground
1 pn Pepper, black, ground
1/2 c Vermouth, dry OR
1/2 c Wine, white, dry
4 c Stock, veal *
3 c Cream, whipping

* Recipe for VEAL STOCK follows in another recipe
file.

For Chili-Corn Sauce:
ÿÿÿÿÿÿÿ

Coarsely chop the reserved trimmings from your
onions and peppers; set aside.

Cut the whole onion and peppers into a neat fine
dice; set aside.

With a small paring knife remove the corn kernels
from the cob, reserving the cobs, and combine kernels
with the diced vegetable mixture.

In a large heave saucepan heat 2 tablespoons of
oil until very hot but not smoking. Add the meat
cubes and stir over high heat, shaking the pan, until
the meat is nicely browned (about 7 minutes.)

Add the chopped vegetable trimmings to the meat
and toss 4 to 5 minutes.

Add the garlic to the mixture and toss 2 minutes.

Add the chili powder, ground red pepper and black
pepper to the mixture and stir for 2 minutes.

Add the vermouth and reduce the mixture for 2
minutes.

Add the Veal Stock and reserved corncobs and
bring the mixture to a boil, stirring.

Boil mixture gently, skimming any fat from the
surface frequently, until the stock has reduced to a
light syrupy consistency (20 minutes or more.)

Add the cream and continue to boil gently,
skimming, until liquid is reduced and coats the back
of a spoon (about 8 minutes or longer.)

Remove and discard corncobs.

Strain half of the mixture into a clean saucepan,
add corn and vegetable mixture to strained liquid,
boil for 2 minutes, and set aside.

(Combine unstrained half and solids from strained
half and reserve as a stew for another meal. Further
cooking may be necessary.)
Source: New York’s Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Larry Forgione, An American Place
Restaurant, New York

– – – – – – – – – – – – – – – – – –

Title: Green Beans with Mushrooms
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

2 lb Green beans, fresh; 1"pieces 1 ts Sugar
3 c Water, salted; boiling 3 oz Mushrooms, sliced canned
1 ts Salt 1/2 c Butter; melted

Place beans in saucepan containing boiling walted water. Add salt and
sugare. Cover and simmer for 30 minutes; drain. Saute mushrooms in
butter and add to beans.
Nancy O’Brion NOTE:
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(Nancy O’S note: 1/2 Cup of butter I sure would use margarine and
would, for sure, cut back on it even though I switched to margarine
MAKE IT WORK. I find it is really important to fix them veggies that
are taste for the diet…..)

NANCY C’S NOTE: Yes, the recipe DOES call for 1/2 cup butter. This
seems excessive to me so I’ll probably just use a tablespoon or two.
(Sorry Nancy C. not me!!! It will be 1 to 2 tablespoon margarine for
me)

SOURCE: Southern Living Magazine, sometime in 1973.
Typed for you by Nancy Coleman.

MMMMM

BREAD DOSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bakery Breads
Breakfast Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bread crumbs
1/4 c Rice
1/4 c Moong dal
1 md Onion, minced
2 ea Green chiles, minced
1 sm Piece of ginger, minced
1 ea Handful of cilantro leaves
1/2 ts Cumin seeds
Salt, to taste

In a bowl, cover the rice and dal with plenty of water
and let soak for several hours. Drain, then grind to
a fine paste. Add milk or water to make a thick
batter. Stir in remaining ingredients.

For each dosa, cook 2 tablespoons batter on hot
greased skillet or griddle, spreading batter into thin
circles and turning dosa once to brown both sides.
Serve hot with chutney.

Adapted by Karen Mintzias from “Tasty Dishes from
Waste Items” by Aroona Reejhsinghani

– – – – – – – – – – – – – – – – – –

Fudgenut and Rum Marinated Raisin Cheesecake

Recipe By : Jasmine Cafe
Serving Size : 1 Preparation Time :0:00
Categories : Cakes/Cheescakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter

FILLING:
2 1/4 pounds cream cheese — room temperature
3 ounces semisweet chocolate — melted
1/4 cup sugar — sifted
5 eggs
2/3 cup broken mixed nuts — unsalted
1/3 cup hazelnut liqueur
1 tablespoon vanilla
1/2 cup raisins
1/3 cup whole mixed nuts
1/4 cup dark rum

CRUST:
Melt butter. Mix crumbs and sugar, add butter to crumb
mixture and mix
thoroughly. Coat springform pan with non-stick spray or cold
butter. Add
crumb-butter mixture to springform pan and distribute
evenly. Press down
firmly, using a flat surface tool (such as the bottom of a
glass). Bake
for 10 minutes at 350. Let rest for 30 minutes.

FILLING:
Mix raisins and dark rum in a pot. Bring to a boil.
Remove from heat
and allow to rest and absorb the rum. Place cream cheese in
mixing bowl,
mix at low speed for one minute. Add sugar in steady stream
while mixer is
on at low speed. Stop mixer, scrape sides of mixing bowl
with a spatula.
Turn on again, add eggs slowly to cream cheese mixture, in
five equal
amounts. Stop-scrape-turn on. Add hazelnut liqueur and
vanilla
(stop-scrape-turn on). Add melted chocolate. Continue to mix
until fully
incorporated (stop-scrape-turn on). Stop mixer. Pour half of
filling
through a sieve into the springform pan. NOTE: The mixture
will be thick
but will pour easily, similar to thick paint. Sprinkle half
of the
raisins and half of the broken mixed nuts evenly over the
bottom half of
the filling. Spoon in the second half of the filling over
the first half.
Sprinkle the remaining raisins and broken mixed nuts over
the top half of
the filling. Push them down gently as to be covered by the
filling, but
close to the top. Place the whole nuts in any decorative
fashion on top.
Wrap the outside of the springform tightly with Saran Wrap.
Repeat with
foil. Bake in water bath at 350 degrees for one hour. Check
if done by
gently shaking the cheesecake to see if the center is wobly.
Gently and
carefully touch the edges and the center to compare
doneness. You may need
to cook an additional 30 minutes, depending on your oven.
When done,
remove foil and Saran Wrap, and run a hot-moist knife around
the edges.
Let rest for 4 hours at room temperature on a cooling rack.
Refrigerate
overnight uncovered..Serve with whipped cream and a
strawberry if you
wish.

– – – – – – – – – – – – – – – – – –

NOTES : 11/20/96

Title: HUNKAR BEGENDI (ROASTED EGGPLANT PUREE)
Categories: Middle east, Turkish, Vegetable, Eggplant, Time/life
Yield: 3 cups

4 sm Eggplant; (about 1/2 lb. or
;2 md. (about 1 lb. ea.)
1 tb Butter
1 tb Flour
1/3 c Milk
1/4 c Kasher/kasseri; freshly
;grated or use Romano cheese
1/2 ts Salt
Black pepper; freshly grated

First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines of the fork and turn them over a gas
flame until the skin chars and begins to crack. (If
you have an electric stove, pierce the eggplants,
place them on a large baking sheet and broil them 4
inches from the heat sseri; freshly
: ;grated or use Romano cheese
1/2 ts Salt
: Black pepper; freshly grated

First, roasm, cutting away any
badly charred spots on the surface. Cut the eggplants
in half lengthwise and chop them finely. Then mash
the pulp to a smooth puree with the back of a spoon or
with a mortar and pestle.
In a heavy 3 to 4 quart saucepan, heat the
tablespoon of butter over moderate heat. When the
foam begins to subside, stir in the flour and when it
is completely absorbed pour in the milk all at once.
Stirring vigorously with a whisk, cook over high heat
until the mixture comes to a boil and thickens
heavily. Beat in the pureed eggplant, reduce the heat
to low, and, stirring occasionally, simmer for 5
minutes. Off the heat add the cheese, salt and a few
grindings of pepper. Beat vigorously until the mixture
is thick enough to hold its shape almost solidly in
the spoon.
Taste for seasoning and serve at once. Hunkar
begendi traditionally accompanies roast or braised
veal or lamb.

Time Life Series: Middle Eastern Cooking, "circa 69″

MMed by: earl.cravens@salata.com

—–

Title: Good Ole Coleslaw
Categories: Coleslaw
Yield: 6 servings

2 lb Cabbage, pref. red and white
1 lg Carrot, grated
1 sm Onion, minced
3/4 c Mayonnaise
1/4 c Sour cream
1 tb Vinegar
2 t Dijon mustard
pn Sugar
Salt
Pepper
2 tb Caraway seeds

Shred the cabbage using a sharp knife or the slicing blade of a food
processor or grater. Put into a bowl with the carrot and onion.

In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar,
mustard, sugar, salt and pepper to taste. Add to the vegetables and
mix well. Let sit in the refrigerator at least an hour; just before
serving, add caraway seeds.

MMMMM

Children’s Cookie Mix

Recipe By : More Make-A-Mix Cookery by Eliason, Harward, and
Westover
Serving Size : 8 Preparation Time :0:00
Categories : Cookies And Brownies Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup brown sugar — packed
1/2 cup vegetable shortening

In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir
to Blend. Cut in shortening with a pastry blender until mixture
resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small
containers or ziplock bags. Seal bags tightly. Label with date and
contents. Store in a cool dry place. Use within 12 weeks. Makes 8
packages Children’s
Cookie Mix. Eack package makes 9 cookies.

To use:
RAISIN CHIP COOKIES
1 package Children’s cookie mix
2 teaspoons water
1 tablespoon raisins
1 tablespoon mini semi-sweet chocolate morsels
sugar

Preheat Mom’s oven to 350°f. If using a child’s play oven follow
manufacturers directions for baking cookies.

In a small bowl, combine Children’s Cookie Mix, water, raisins, and
chocolate morsels. Stir with a spoon until mixture holds togeher in one
big ball. Shape one teaspoon of dough at a time into a ball. Arrange on
ungreased cookie sheet. Butter bottom of a small drinking glass. Dip
buttered glass bottom in sugar. Flatten each ball by pressing with sugar
coated glass. Bake 10 to 12 minutes in mom’s oven or as directed in
childs play oven. Remove from oven. Cool on a rack. Each package of mix
makes about 9 cookies.

– – – – – – – – – – – – – – – – – –

Title: LEMON MERINGUE PIE
Categories: Pies/pastry, Ceideburg
Yield: 1 pie

1 1/2 c Sugar
3 tb Cornstarch
3 tb All-purpose flour
ds Salt
1 1/2 c Hot water
3 sl Beaten egg yolks
1/2 ts Grated lemon peel
2 tb Butter or margarine
1/3 c Lemon juice
1 9 inch baked pastry shell
3 Egg whites
1 ts Lemon juice
6 tb Sugar
Preheat oven to 350F.

In saucepan mix 1 1/2 cups sugar, cornstarch, flour and salt.

Gradually blend in water. Bring to boiling over high heat, stirring
constantly. Reduce heat to medium; cook and stir for 8 minutes more.
Remove from heat.

Stir small amount hot mixture into egg yolks; return to hot mixture.

Bring to a boil over high heat, stirring constantly. Reduce heat to
low; cook and stir for 4 minutes longer. Remove from heat. Add
lemon peel and butter. Gradually stir in 1/3 cup lemon juice. Cover
entire surface with clear plastic wrap; cool for 10 minutes. Now
pour into cooled pastry shell. Cool to room temperature (about 1
hour).

For meringue, beat egg whites with 1 teaspoon lemon juice till soft
peaks form. Gradually add 6 tablespoon sugar, beating till stiff
peaks form and sugar is dissolved. Spread meringue over filling,
sealing to edges of pastry. Bake in moderate oven (350F) for 12 to
15 minutes or till meringue is golden. Cool thoroughly before
serving.

Posted by Stephen Ceideburg Dec 19 1989.

MMMMM

Chocolate And Orange Cups

Recipe By : webmaster@godiva.com
Serving Size : 1 Preparation Time :0:00
Categories : Godiva Chocolate
Company Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Brazil Nut-Orange Cups—–
1/2 Cup Brazil Nuts — (about 2 l/2 oz.)
2/3 Cup Granulated Sugar
3 Tablespoons All-Purpose Flour
7 Tablespoons Unsalted Butter — melted
1 Teaspoon Grated Orange Rind
3 Large Egg Whites
—–Chocolate Pudding—–
3 Cups Half And Half
3 Tablespoons Cornstarch
3 Tablespoons Unsweetened Cocoa Powder — (nonalkalized)
2 Large Eggs
2 Large Egg Yolks
1/3 Cup Granulated Sugar
1 Pinch Salt
1 Teaspoon Grated Orange Zest
5 Ounces Bittersweet Chocolate — finely chopped
1 1/2 Teaspoons Vanilla Extract
1 Cup Heavy Cream — * see note
—–Orange Zests—–
2 Oranges
2 Cups Water — divided
1/2 Cup Granulated Sugar
1 Tablespoon Grenadine Syrup
—–Orange Sauce—–
2 Cups Freshly Squeezed Orange Juice
1/4 Cup Granulated Sugar
4 Teaspoons Cornstarch
1/4 Cup Water
2 Tablespoons Triple Sec
—–For Garnish—–
Orange Segments

* whipped to soft mound stage

Make the Brazil nut-orange cups:

1. Position a rack in the center of oven and preheat to 400 degrees
F. Spread the Brazil nuts in a single layer on a baking sheet and
roast for 10 minutes. Transfer the nuts to a large kitchen towel
and rub briskly to remove most of the skins. Open the towel and
spread out the nuts to cool, discarding the paper skins.

2. In the bowl of a food processor fitted with the metal chopping
blade, combine the peeled nuts and the sugar. Process for 30 to 45
seconds until finely ground. Add the flour and process for 30
seconds to combine. Add the melted butter and orange rind, and
process for 20 to 30 seconds. Add the egg whites and process for
20 to 30 seconds, until blended.

3. Because you must work quickly to prevent the cups from cooling
and getting hard before you have molded them, bake only two cups at
a time. Have 2 or more 6-ounce custard cups ready to use as molds.
Spoon two tablespoons of batter for each cup on each half of the
baking sheet. Using the back of the spoon. spread the batter for
each cup into a thin 6-inch circle. Be careful not to leave any
bare spots or there will be holes in the cups.

4. Bake the cookies for 6 to 8 minutes, or until the cookies are
evenly golden and the edges are slightly browned. Remove the sheet
from the oven. Using a metal spatulas loosen the edges of one of
the cookies and lift it off the baking sheet. Quickly press the
cookie into one of the custard cups to form the cup shape.
Immediately repeat the shaping process with the second cookie.
Cool the cookies completely, and then gently lift them out of the
molds.

5. Repeat the above process with the remaining batter, making two
cups at a time. Store the cups in an airtight container at room
temperature as soon as they are completely cool.

Make the chocolate orange pudding:

1. In a medium bowl, whisk together 1/2 cup of the half-and-half,
cornstarch, and cocoa powder until smooth. Whisk in the eggs and
the yolks until blended.

2. In a heavy, medium, noncorrosive saucepan, combine the remaining
half-and-half, sugar, salt and orange zest. Cook over medium heat,
stirring occasionally, until small bubbles form around the side of
the pan. Gradually whisk one cup of the hot half-and-half mixture
into the cornstarch/egg mixture until blended. Pour this mixture
back into the saucepan. Continue cooking over medium heat,
whisking constantly until the mixture starts to form bubbles.
Continue stirring and allow the mixture to boil for 2 minutes.

3. Remove the pan from the heat and gently stir in the chopped
chocolate until smooth. Strain the pudding through a sieve into a
bowl. Stir in the vanilla. Cover the surface of the pudding with
plastic wrap. Refrigerate until well chilled. about 3 hours.

Make the candied orange zests:

1. With a vegetable peeler remove only the outer orange part of
the rind. Reserve the oranges for the segments . Stack 2 or 3
of the strips together and using a large knife, cut into thin julienne
strips 1/16-inch wide. Place the julienne strips in a small
noncorrosive saucepan with 1 3/4 cups water. Bring to a boil over
medium-high heat. Pour off the water and rinse the julienned zests
with fresh water. Add the sugar, grenadine and the remaining 1/4
cup water to the pan and bring to a boil over medium-high heat.
Lower the heat to medium-low and simmer 5 minutes. Remove the
pan from the heat and transfer zests and syrup to a small bowl and
allow to cool.

Segment the orange:

1. Take the dezested oranges and using a paring knife, remove the
white pith by holding the fruit in one hand and cutting down to
the flesh and rotating the orange to make a continuous strip. Over
a medium bowl, remove each segment by cutting with the paring
knife right down to the core. as close to the membrane as
possible. Let the segments drop onto a plate. Cover with plastic
wrap and refrigerate until ready to assemble.

Make the orange sauce:

1. In a small bowl, dissolve the cornstarch in the water. Set aside.
In a medium noncorrosive saucepan, combine the orange juice and
sugar and bring to a boil over medium-high heat. Remove the pan
from the heat and whisk in the dissolved cornstarch. Return to the
heat and bring to a boil. Cook for 30 seconds until clear. Strain
the sauce into a small bowl set in a larger bowl filled with ice
water. Stir occasionally to cool. Stir in the triple sec.
Refrigerate until ready to assemble.

Assemble the cups:

1. Whisk the pudding until smooth. Gently fold in the whipped cream.
Using a spoon. place 2/3 of a cup of chocolate pudding into 12 of
the cookie cups. Spoon 2 to 3 tablespoons of the orange sauce onto
6 dessert plates. Arrange 4 orange segments on the sauce and
garnish with the grenadine orange zests. Place 2 of the filled
cookie cups on the plate at the last moment before serving.

6 Servings.

PREPARATION: 2 1/2 hours plus chilling and baking times.

– – – – – – – – – – – – – – – – – –