Title: Green Tomato Pie Filling
Categories: Pies, Fruits, Canning
Yield: 7 quarts

4 qt Chopped green tomatoes
3 qt Peeled, chopped tart apples
1 lb Dark seedless raisins
1 lb White raisins
1/4 c Minced citron
-OR lemon or orange peel
2 c Water
2 1/2 c Brown sugar
2 1/2 c White sugar
1/2 c Vinegar (5%)
1 c Bottled lemon juice
2 tb Ground cinnamon
1 ts Ground nutmeg
1 ts Ground cloves

Yield: About 7 quarts

Procedure: Combine all ingredients in a large saucepan. Cook slowly
stirring often, until tender and slightly thickened (about 35 to 40
minutes). Fill jars with hot mixture, leaving 1/2-inch headspace. Adjust
lids and process.

Table 1. Recommended process time for Green Tomato Pie Filling in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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MASA BISCUITS WITH HAM AND GREEN CHILE GRAVY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sauces Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Long green chiles (Anaheims)
6 tb Unsalted butter
1 lb Firm, smoky ham, trimmed,
-cut into 1/4″ cubes
1/4 c Unbleached A-P flour
5 c Milk, 2% ok
1/2 ts Salt
8 Freshly baked Masa Biscuits,
-(recipe), split

In the open flame of a gas burner or under a
pre-heated broiler, roast the long green chiles,
turning them, until they are lightly but evenly
charred. Steam the chiles in a paper bag, or in a
bowl, covered with a plate, until cool. Rub away the
burned peel. Stem and seed the chiles and coarsely
chop them. There should be about 3/4 cup.

In a large skillet over medium-low heat, melt the
butter. Add the ham cubes and cook them, stirring
constantly, until lightly browned, about 10 minutes.
Sprinkle the flour over the ham cubes and cook,
stirring constantly, for 5 minutes. Slowly whisk the
milk into the ham mixture. Stir in the green chiles
and salt. Raise the heat to medium and bring the milk
mixture to a simmer. Cook, stirring occasionally and
scraping the bottom of the pan, until thickened into a
medium gravy, about 7 minutes. Adjust the seasoning.

Arrange the biscuits, split-sides up, on 8 plates.
Spoon the gravy over and around the, using it all.
Serve immediately.

NOTE: I tend to add a bit more “heat” by adding some
fresh jalepeno, cut into very fine julienne as garnish
to each person’s serving. Looks pretty, too. This is
also a good dish to make using smoked turkey (thigh)
instead of ham.

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Potato Sweet Biscuits

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Rolls/Bisc.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium sweet potatoes — peeled and diced
4 cups all-purpose flour
1/2 cup light brown sugar — packed
5 teaspoons baking powder
1 teaspoon salt
10 Tablespoons margarine
1/3 cup milk

1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough
water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15
minutes until potatoes are fork tender. Drain the potatoes; mash and set
aside to cool.

2- Preheat oven to 425 degress F. In large bowl, combine flour, brown
sugar, baking powder, and salt. With pastry blender cut in margarine until
mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet
potatoes; mix until just combined.

3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut
dough in half. Cut each half into 10 equal pieces. Place biscuits,
2-inches apart, on 2 ungreased large cookie sheets.

4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes
until golden, rotating cookie sheets between upper and lower racks halfway
thruogh baking time.

Serve biscuits warm. Or cool on wire rack, store in tightly covered
container to use within 1 day or wrap in foil and freeze to use within 2
weeks.

NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb.

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Cafe Royal Carrot Soup

Recipe By : Abdelrahman Aly Spiro Giannopoulos, Cafe Royal, Dallas
Serving Size : 1 Preparation Time :0:00
Categories : *Soups Stews Restaurant Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 medium carrots
chicken broth
3 medium onion — chopped
3 whole bay leaves
2 tablespoons Canola oil
salt and pepper — to taste

Trim and halve carrots; do not peel. Put in soup pot and add chicken broth
to cover. Bring to a boil, lower heat and simmer until the carrots are tender,
about 40 minutes.
Meanwhile, saute onions and bay leaves in oil until onion is translucent.
Reserve.
When carrots are tender, place them in a blender. Discard bay leaves; add
the onions to the blender. Puree until smooth, adding liquid from the soup pot
as needed for consistency. Season with salt and pepper to taste.

– – – – – – – – – – – – – – – – – –

NOTES : “The secret is the chicken stock,” says Cafe Royal chef Spiro
Giannopulos, who credits the dish to his assistant, Abdelrahman Aly. “You must
use natural chicken broth. If you try to make it with cubes or canned broth, it
will taste watery.”
For the chicken broth, simmer 2 chickens, a few carrots, onions and celery
ribs in water to cover until the broth is golden. Remove the chicken and save
for other use. Degrease the broth and strain before using.

The following recipes are from courses I’ve taken at the Disney Institute at
Walt Disney World. I have tried all these, and they are all good, with the
exception of the Oriental Dressing. Sesame oil isn’t really to my liking…

Title: Noodles Czarina Casserole
Categories: Pasta, Low-fat, Good, Corky, Diabetic
Yield: 4 servings

1/2 c Chopped onion
1 t Olive oil
1 T Corn starch
1 t Salt (optional)
ds White pepper
2/3 c Nonfat dry milk powder
1 c Water
1 t Dijon mustard or any other
Prepared mustard to suit
Your taste
1 c Non-fat cottage cheese
2 oz Reduced fat Cheddar cheese,
Shredded (1/2 cup)
2 T Lemon juice
8 oz Noodles, cooked

Dissolve milk powder, salt, mustard, pepper and corn
starch in water, set aside. Saute onion in olive oil
until tender. Stir in milk mixture, and bring slowly
to a boil stirring constantly. Stir in cheeses and
lemon juice, mix in cooked noodles.

Put mixture into a greased 1 1/2 quart casserole.
Bake 40-45 minutes in a 350 degree oven until hot and
bubbly.

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Title: Choco Peanut Butter Dreams
Categories: Cookies, Peanut butt
Yield: 6 servings

1 1/2 c Brown sugar
1 c Creamy peanut butter
3/4 c Margarine
1/3 c Water
1 Egg
1 ts Vanilla
3 c Oats, uncooked
1 1/2 c Flour
1/2 ts Baking soda
1 1/2 c Chocolate chips
4 tb Shortening
1/3 c Nuts chopped

1. Heat oven to 350 F. 2. Beat together brown sugar, peanut butter and
margarine until
light and fluffy. 3. Blend in water, egg and vanilla. 4. Add
combined dry ingridients and mix well. 5. Shape dough into 1/4 inch
thick balls. 6. Place on ungreased cookiesheet; flatten to 1/4 inch
thickness.
with bottom of glass dipped into sugar. 7. Bake 8-10 minutes or
until edges are golden. 8. Remove to wire rack and cool completly. 9.
In heavy saucepan over low heat, melt chocolate chips and
the shortening; stir until mixture is melted and smooth. 10.Top
each cookie with 1/2 teaspoon melted chocolate and
sprinkle with the nuts. 11. Chill until set, store in airtight
container.
typed by Brigitte Sealing

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SPICED CHERRY ORANGE JAM

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Desserts Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Oranges
Water
2 Sticks cinnamon
4 Whole allspice
6 Whole cloves
4 lb Fresh dark sweet cherries,
-pitted
1/2 c Fresh lemon juice
6 1/2 c Sugar

Slice oranges very thinly; place in preserving kettle; add water to cover
by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle;
bring to boil over high heat; reduce heat slightly; boil until oranges are
very tender; remove spice bag and discard. Add pitted cherries, lemon
juice, and sugar to kettle; stir until sugar is dissolved; return mixture
to boil; boil rapicly until mixture thickens and reaches gel stage, about 1
hour. Cool for about 5 minutes, skimming off foam with a metal spoon and
stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch
headspace; seal with melted paraffin wax; cover with clean lids. Store in
a cool, dark, dry place. Makes 11 1/2 pint jars.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.

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Fudge Bottom

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:15
Categories : Dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
1 1/2 c low-fat graham cracker crumbs
1 tbsp oil
1/4 c semisweet chocolate chips
—-Filling—-
3 3/8 ozs fat-free vanilla pudding mix
—-Topping—-
8 ozs Cool Whip Lite®
chocolate sprinkles

Preheat oven to 350. Prepare a 9 x 9 x 2″ pan with cooking spray; set
aside. To prepare crust, combine graham cracker crumbs and oil in a small
mixing bowl. Press into prepared pan. Then, sprinkle with chocolate
chips. Bake for 10 minutes or until chocolate chips are slightly melted.
Then, spread chocolate chips evenly over graham cracker cracker crust; set
aside. Meanwhile, to prepare filling, prepare vanilla pudding mix according
to package directions. Then, spread over chocolate layer. Spread whipped
topping over top of pudding mix and dust with chocolate sprinkles.

– – – – – – – – – – – – – – – – – –

Per serving: 350 Calories; 9g Fat (25% calories from fat); 3g Protein; 58g
Carbohydrate; 0mg Cholesterol; 494mg Sodium

Serving Ideas : Chill until ready to serve.

SOUNDSTAGE GREAT NORTHERN BEAN SOUP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Legumes
Restaurants Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1/2 lb Dried great northern beans
10 c Water
4 Chicken bouillon cubes
3/4 c Celery, minced
1 c Onion, minced
1 c Carrot, minced
1 c Smoked ham, minced
3/4 c Tomato, minced
1/4 ts Salt
1/4 ts White pepper
1/4 ts Ground thyme
1/4 c Cornstarch dissolved in
2/3 c Water

Soundstage Restaurant, Disney-MGM Soak beans in water
to cover overnight. Drain; rinse and place in lg soup
pot with 10c fresh water and bouillon cubes. Bring to
boil; reduce heat to simmer. Cook 1 hr until tender
but firm on the inside. Add celelry, onions, and
carrots; cook 30 mins until vegs are tender. Add ham,
tomato, salt, pepper, and thyme; mix well. Cook 10
mins. Add cornstarch and water; simmer 5-10 mins until
mixture thickens. Remove from heat, cool 10-15 mins.
Mix well and serve.

– – – – – – – – – – – – – – – – – –

Title: Chicken Mulligatawny (Sri Lanka)
Categories: Soups, Main dish
Yield: 6 servings

1 Steaming chicken
10 c Water
2 t Salt
1/2 t Whole black peppercorns
Few celery leaves
2 md Onions
4 Whole cloves
1 T Ground coriander
1 t Ground cummin
1 t Ground fennel
1/2 t Grounf turmeric
2 Cloves garlic,chopped
1 t Finely grated ginger
1 5cm stick cinnamon
500 g Ripe tomatoes, diced
2 t Ghee
10 Curry leaves
1 c Thick coconut milk
Lemon juice to taste

Cut chicken into joints and put into a large saucepan with sufficient
water to cover. Add salt, peppercorns, celery leaves and 1 onion peeled
and stuck with the whole cloves. Bring to the boil on high heat, then turn
heat low, cover and simmer for 30 minutes. Add coriander, cummin, fennel,
turmeric, garlic, ginger, cinnamon, and tomatoes and simmer for a further
hour or until chicken is tender.

Strain stock into a large bowl. When chicken is cool enough to handle, cut
hald the flesh into dice and return to the stock.

Slice the remaining onion. Wash out pan in which chicken cooked, dry it
well and in it heat the ghee. Fry the curry leaves and sliced onion until
the onion is well browned, then pour stock into pan and let it come to the
boil. Reduce heat, stir in coconut milk and when soup returns to simmering
point again remove from heat. Taste and add lemon juice to sharpen the
flavour. If necessary add more salt. Serve hot.

Compiled by: Imran C.-Gold Coast-‘Oz

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