Title: Candied Orange Rind Bread
Categories: Breads Fruits Quick
Servings: 10

4 ea Oranges; Md
1 c Water
1 c Sugar
4 c Unbleached Flour
6 ts Baking Powder
1/2 ts Salt
1/4 c Butter Or Regular Margarine
1/2 c Sugar
2 ea Eggs; Lg
2 c Milk

Thinly peel the oranges, using a vegetable peeler. Cut the orange rind
into thin slivers. (Reserve the oranges for another use, or eat them and
enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan
and bring to a boil, then reduce the heat, cover, and simmer for 15
minutes or until the rind is tender. Add the 1 cup of sugar and continue
cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool
to room temperature. Meanwhile, sift the flour, baking powder and salt
together in a bowl and set aside. Cream the butter and 1/2 cup of sugar
together until light and fluffy, using a electric mixer set on medium. Add
the eggs and blend well. Blend in the cooled orange rind mixture. Add
the dry ingredients alternately with the milk to the creamed mixture,
beating well after each addition. Pour the batter into 2 greased 9 X 5 X
3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes
or until a cake tester or wooden pick inserted in the center comes out
clean. Cool in the pans for 10 minutes before removing to wire racks to
finish cooling. Wrap in aluminum foil and let stand overnight before
slicing. This bread slices better when it has cooled for 24 hours.

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Title: Gyros (Doners, Yeros)
Categories: Greek
Yield: 6 servings

2 lb Lean lamb, ground
2 Bread slices;toasted,crushed
1 ts Allspice; pounded (?)
1 ts Coriander; crushed
1 Garlic clove; crushed
1 Onion; grated
1 ts Chopped fresh savory
Salt freshly ground pepper
3 Slices bacon (?!!)
6 Pita bread pockets
2 Tomatoes; sliced thin
Vinegar oil to taste
1 c Chopped fresh parsley
1 c Plain yogurt

In a large bowl, combine the ground lamb with the bread, allspice,
coriander, garlic, onion, savory, and salt and pepper, and knead
thoroughly. The mixture should be spicy, though not too herby, and
hold its shape. Break into 5 sections, each as large as a navel
orange, then break each section into 6 balls. Knead and flatten
slightly to a thickness of about 3/4“. Cut the bacon slices into
widths equal to these balls, keeping the slices of bacon between
them. Slip a cane skewer through the centers and roll gently with the
palms to smooth the edges.

(There will be 5 or 6 skewers, depending on their length.) Cover and
refrigerate overnight. When ready to cook, set on a broiler tray or
grill and cook under moderate heat, turning every 5 minutes. (The
bacon will baste the meat.) The surface will be crusty and the
inside cooked within 25 minutes. To serve: Put out the bread, meat,
tomatoes seasoned with the vinegar and oil, parsley and yogurt in
separate dishes. Guests may open pocket bread and stuff them with
meat and seasonings.

From: ”The Food of Greece" by Vilma Liacouras Chantiles, Avenet
Books, New York.

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Home-Smoked Chipotle Chiles

Recipe By : W. Park Kerr in “Burning Desires”
Serving Size : 1 Preparation Time :0:00
Categories : Chile Pepper Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Chunks or logs of fragrant hardwood,
preferably a combination of oak mesquite
1 1/4 pounds red-ripe jalapeno chiles — with stems
1/2 cup Dried Red New Mexico Chile Puree
OR
commercial chile paste, such as Santa Cruz
1/3 cup water
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 tablespoon packed dark brown sugar
1 clove fresh garlic — peeled and crushed
1/4 teaspoon salt

Prepare a smoker according to the manufacturer’s directions, using
the
wood chunks and achieving a steady temperature of 275 to 300 degrees
F. Place the chiles directly on the smoker rack (or use a shallow
disposable foil pan) at the cooler end of the smoking chamber or on
the upper rack if your smoker has one. Lower the cover and smoke the
chiles for 2 1/2 hours, or until they are soft, brown, and slightly
shriveled.
Remove the chipotles from the smoker. In a medium nonreactive
saucepan, combine them with the chile puree, water, tomato paste,
vinegar, brown sugar, garlic, and salt. Set over medium heat and
bring
to a simmer. Cook, stirring once or twice, until the sauce is very
thick, about 15 minutes. Cool to room temperature.
Transfer the chipotles to a covered storage container and refrigerate
for at least 24 hours before using. They can be refrigerated for up
to
2 weeks or frozen for up to 2 months.
UNSAUCED DRIED CHIPOTLES: After removing the chiles from the smoker,
place them on a rack and leave them, loosely covered, at room
temperature, until crisp, light, and dry, 1 to 2 weeks, depending on
the humidity. Store airtight at room temperature.

– – – – – – – – – – – – – – – – – –

NOTES : Green jalapenos can be used, but red ones are more beautiful
and have a deeper, sweeter flavor. Grow your own, or in the
store,
select chiles that have begin to turn red; they will
eventually
ripen. (Those picked without any red at all in their peels
will
always
remain green.)
Curtis sez: “If you want to use store-bought dried chipotles
(which
means the time to make this recipe goes down to under 1/2
hour),
it
might help you to know that I just weighed 1 1/4 pounds of
jalapenos,
and it took 30 peppers. But since my jalapenos were on the
small
side,
I’d think that 20-25 dried chipotles would be about the right
amount.”
MAKES ABOUT 3 CUPS
From the Chile-Heads Recipe Collection
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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White Chip Chocolate Cookies

Recipe By : Anita A. Matejka
Serving Size : 36 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 c unbleached flour
1/2 c granulated sugar
1/2 c brown sugar — packed
3/4 tsp baking soda
1/4 tsp salt
1/2 c margarine — softened
1 egg white — whipped
2 c white chocolate chips

Preheat oven to 350. In a mixing bowl, combine flour, sugars, baking soda,
and salt. In another mixing bowl, combine margarine, egg white, and
chocolate chips. Drop by rounded tablespoons onto unprepared baking sheet.
Bake for 12 minutes or until edges are light brown.

– – – – – – – – – – – – – – – – – –

Per serving: 137 Calories; 6g Fat (41% calories from fat); 2g Protein; 18g
Carbohydrate; 0mg Cholesterol; 86mg Sodium

CALDO CALLEGO (SPANISH VEGETABLE AND SAUSAGE SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork Vegetables
Soups/Stews Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tsp Olive oil
1/2 c Chopped onion
3 Garlic cloves — minced
1 qt Water
2 Pkts instant beef broth and — seasoning mix
1 Pkt instant chicken broth — and seasoning mix
6 oz Pared and diced potato
1 c Seeded and diced canned — Italian tomatoes
1/2 c Diced carrot
1 Bay leaf
6 oz Cooked veal sausage — sliced
4 oz Draines canned chick-peas — (garbanzo beans)
1 c Cooked chopped kale
1 tbsp Minced fresh parsley
1/2 tsp Oregano leaves
1/4 tsp Pepper

In a 3- to 4-quart saucepan heat oil over high heat. Add onion and garlic;
saute until onion is translucent, 1 to 2 minutes. Add water and broth mixes
and stir until dissolved. Reduce heat to low and add potatoes, tomatoes,
carrot and bay leaf; cover and let simmer until vegetables are tender, 35 to
40 minutes. Add remaining ingredients and cook until sausage and chick-peas
are heated through, about 5 minutes longer. Remove and discard bay leaf before
serving.

Makes 4 servings, about 1 1/3 cups each.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: Keebler 15-Minute Lemon Chiffon Pie
Categories: Pies
Yield: 1 pie

1 KEEBLER Ready Crust Graham
-Cracker Pie Crust (6 oz)
7 oz Carnation evaporated milk,
-well chilled
1/2 c Water
3 tb Lemon juice
1 pk Unflavored gelatin
3/4 c Sugar
Yellow food coloring (opt)
1 Kiwi fruit (garnish)

Preparation Time: 15 minutes. Chilling Time: 1 hour.

Pour chilled evaporated milk into a medium size bowl and whip with an
electric mixer until soft peaks form, about 1-2 minutes. Mix water,
lemon juice and gelatin in microwave bowl and heat on high for 1
minute. Stir to dissolve gelatin.

Mix whipped milk, sugar, food coloring, and gelatin mixture with an
electric mixer until thoroughly blended. Pour into pie crust. Cover
with inverted plastic dome and chill until fully set, at least 1
hour. Garnish with kiwi fruit, if desired.

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Easy cheesecake (red lobster)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
—–CRUST—–
10 oz Pk Lorna Doone cookies — crush
1/4 lb Butter — melted
1/4 c Sugar
1 Env Knox unflavored gelatin
—–FILLING—–
16 oz Cream cheese — room temp
8 oz Sour cream
2 lg Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 c Sugar
1 tsp Vanilla
Crushed cookie crumbs — for

CRUST-Mix crumbs with butter, sugar and gelatin. Pat out evenly over bottom of
greased 9″ springform pam. Bake at 350~ exactly 8 minutes. FILLING-Beat with
electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and
vanilla. When the filling is perfectly smooth and creamy pour into crust.
Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes
out clean. Cool in pan on rack 20 minutes before releasing springform from the
cake. Cool another 20 minutes before cutting. Sprinkle top with cookie crumbs.
Source: Gloria Pitzer’s Secret Recipes Newletter.

– – – – – – – – – – – – – – – – – –

Title: GLUTEN-FREE PASTRY
Categories: Allergy, Diabetic, Pies
Yield: 8 servings

1 1/2 c Whole bean flour (try puree)
1/4 c Cornstarch
1 tb Cornmeal
1 ts GF baking powder
1/2 ts Salt
6 tb Vegetable shortening
1 Egg white
3/4 c Cold water

Bean flour is a new product being promoted by the
Ontario Coloured Bean Growers of Ontario. If not
available to you, try white bean puree. Less fat is
required with bean flour than whole wheat flour for
pastry.

Stir together dry ingredients, then cut in shortening
until mixture is crumbly using pastry blender or 2
knives. Try adding puree alternately with shortening.

Whisk together egg white and a little less water if
using bean puree. Stir into dry ingredients to make a
soft dough. Divide dough in half. Roll dough out to
1/8″ thickness on a cornstarch dusted surface, between
layers of waxed paper or layers of plastic wrap. Press
into pan, patching if necessary.

For pie shell or single crust: Trim edge leaving
half-inch overhang to tuck under and flute edge. Line
inside of pastry shell with piece of foil. Bake at 400
F for 15 minutes or until edges are golden brown,
remove foil.

For double-crust pie: Trim edge, fill, roll top
pastry. Tuck 1/2 inch overhang under edge of bottom
crust, press firmly together. Flue edges. Cut steam
vents. Bake as recipe directs for filling.

Makes 1 double-crust, 2 single pie shells or 24 medium
tart shells.

Double crust: 184 calories, 1 starch, 1 fat choice 8
grams total fat, 2 grams saturated, 0 mg cholesterol,
4 grams protein, 18 grams carbohydrate, 44 mg sodium,
274 mg potassium. High fibre.

Adapted from Full of Beans by Violet Currie Kay
Spicer, 1993 Shared but not tested by Elizabeth Rodier
Jan 94

—–

Date: Wed, 10 Aug 94 07:28:55 EDT
From: Lucinda Rasmussen

Mexican Lasagna

1/2 box lasagna noodles
1 can (1 lb) fatfree vegetarian refried beans
1 cup chunky salsa (any degree of heat you prefer)
1 cup fatfree or 1% fat cottage cheese
1 cup shredded fatfree (or low fat if desired) cheddar cheese

Cook noodles according to package directions. Rinse and drain.

In a small saucepan, mix beans and salsa and heat over a medium flame
until runny (helps to spread the mixture). Place a small amount of the
bean mixture in the bottom of a square 8 or 9 inch baking dish. Layer
four or five lasagna noodles over the dish (cut off extra length of noodle and
save for the next noodle layer). Spread 1/2 of the bean/salsa mix on top
of noodles then top with 1/2 the cottage cheese and some of the cheddar.
Top with more noodles then the remaining bean/salsa mix and cottage cheese.
top with more cheddar and remaining noodles. Top with a little more cheddar.
Bake in microwave at medium-high for 10 minutes (uncovered) or in oven
for 30 minutes at 350 degrees (or until hot and bubbly).

This was really good and alot easier than it sounds. Giving a recipe for
how you layer lasagna is really a pain!

Title: Almond Praline Bell
Categories: Candies
Yield: 1 servings

-Nancy Speicher DPXX20A
1 c Blanched almonds
1 1/3 c Granulated sugar
2/3 c Light-brown sugar; packed
1/3 c Honey
1/3 c -cold water
6 tb Butter
1 Lemon; cut in half

1. Preheat oven to 300F. Butter inside of 9", 10-cup decorative
mold; or use a 10-cup bowl. Grease a large cookie sheet. On another
cookie sheet, toast almonds until golden brown – about 20 minutes. In
blender or food processor, grind almonds (makes 1 1/2 cups).
2. In a heavy, 3-quart saucepan, combine granulated sugar, brown
sugar, honey and water. Cook, stirring with a wooden spoon, until
sugar is dissolved.
3. Cook, uncovered and without stirring, to 300F on candy
thermometer, or until a few drops of syrup in cold water form hard,
brittle threads.
4. Remove from heat; add butter and ground almonds.
5. Pour into prepared cookie sheet. Using the 2 lemon halves and
working quickly, smooth out and push from the center to the edge of
the cookie sheet until the brittle is 1/8″ thick.
6. Lift brittle off the sheet before it is completely cooled and
hardened, and mold it against the inside of prepared mold.
7. Cool completely – about 2 hours. Unmold just before it is to be
served.
8. To unmold: With spatula, carefully loosen candy from pan; remove.
Makes 1 large bell.
Note: Leftover pieces can be kept in a closed jar at room
temperature, or wrapped in aluminum foil.
From McCalls Cookery No. 13

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