DUNDEE CAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
110 g Sultanas, cleaned
110 g Currants, cleaned
110 g Raisins, cleaned and stoned
50 g Mixed peel, chopped
75 g Glace cherries, chopped
50 g Ground almonds
225 g Butter
1 t Baking powder
225 g Caster sugar
3 Eggs
1 tb Sherry
3 tb Almonds, blanched and
-halved
250 g Plain flour
Grated rind of 1 lemon

(For a 18cm-cake tin)

Grease and line the base and sides of the tin and grease the paper
lining.

Mix the sultanas, currants, raisins, peel, cherries and ground almonds
together.

Beat the butter until it is soft and creamy then add the caster sugar
and beat the mixture with the lemon rind until light and fluffy in
both colour and texture. Beat the eggs together then add them
gradually to the creamed mixture, beating well between each addition.
Sift together the flour and baking powder and lightly stir it into
the creamed mixture with the sherry and all the dried fruit.

Turn the mixture into the tin, spread it to the sides and slightly
hollow out the centre, then cover the surface with the almonds.

Bake the cake at 160 oC (325 oF) for 2.5 – 3 hours or until a warm
skewer pushed into the mixture comes out clean.

Cool the cake in the tin for 15 minutes then turn it out onto a wire
tray to cool completely.

(casted sugar ÿranulated sugar, Glace cherries üandied cherries,
Sultanas ÿeedless white raisins)

(From: A feast of Scotland, Janet Warren)

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Title: CARAMELS AU CHOCOLAT (CHOCOLATE CARAMELS)
Categories: Chocolate, Candies
Yield: 1 servings

3 c Milk
13 oz Powdered sugar
Eggsize piece of glucose
3 1/4 oz Chocolate in tablets
1 1/2 oz Butter
1/2 Vanilla bean

Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate
into a round-bottomed copper pan and melt it slowly on the stove.
Meanwhile, heat the mixture in the stewpan, not letting it boil, since you
merely want to melt the sugar and glucose. When completely melted, pour
this mixture, bit by bit, into the chocolate, while stirring. When
thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the
‘ball’ stage. (To test the stage of cooking by finger, dip the thumb and
index finger into cold water, then into the mixture, bringing the 2 fingers
together and dipping them again into water. This should be done quickly to
avoid burning. The mixture forms a ball that can be rolled with the tip of
the fingers.) Remove from the fire, add the butter, mix well, and pour onto
an oiled marble slab in an oiled, iron framework. Let cool and cut.

Source : The Art of French Cooking Posted by: Rina de Jong

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Old Fashioned Sugar Cookies

Recipe By : BAKERS’ DOZEN (BETH SETRAKIAN) SHOW #BD1A07
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
3/4 cup sugar
1 egg
1 tablespoon whipping cream
1 teaspoon pure extract (vanilla or lemon — or combo)
1 1/4 cups unbleached allpurpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Coarse sugar for decorating (colored or
plain)

Preheat oven to 375 degrees. Cream butter and sugar. Add egg. Blend in
cream and extract. Combine dry ingredients, and add until well
blended. Shape into a flattened ball. Wrap in parchment and chill at
least 1/2 hour. Roll out onto lightly floured board until
approximately 1/4 inch thick. Cut into desired shapes. Sprinkle with
sugar, and place on parchment covered baking sheet about 2 inches
apart. Bake until golden brown.

Yield: 4 dozen Sugar Cookies

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Title: Orange Bread
Categories: Bread Osg1966
Servings: 1

2 ea Orange peels
1 1/2 c Water
1 c Sugar
1 ea Egg; well beaten
1 c Milk
3 c Flour
3 ts Baking powder

Boil orange peel in salt water, 10 minutes. Drain and cut fine. Add
water, sugar and cook until thick and tender. Add egg, milk, flour and
baking powder. Bake in moderate oven 3/4 hour. (Can use sour milk with
1/2 t. baking soda and 1 t. baking powder).

NOTE: Moderate oven is 350 – 400 F.

Source: SIS McGee, Richfield Grange, Summit County, OH
Lowell Grange, Washington County, OH
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Title: Gingered Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

3/4 lb Fresh carrots; 1/2 ts Ground ginger;
1/2 c Chicken broth 1 tb Fresh parsley; chopped
Dash onion powder; 1 tb Whipped butter;
2 tb Fresh lemon juice;

Cut carrots in matchstick slices or thin rounds. Place in a saucepan
with broth and onion powder. Cook 15 minutes or until tender. Drain,
add remaining ingredients and toss lightly.
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg;
CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: SWEET AND SOUR PORK #2
Categories: Chinese, Pork
Yield: 6 servings

2 lb Lean pork
1 tb Bacon dripping
2 tb Cornstarch
1/2 c Water
1/4 c Brown sugar
1/3 c Vinegar
1 tb Soy sauce
1 Number 2 can pineapple
-chunks
3/4 c Sliced green pepper
1/2 c Sliced onion

Cut the pork in 1-1/2 inch strips and brown the pieces
in bacon drippings. Drain the pineapple and reserve
the juice. Stir the cornstarch into the water and
combine it with the sugar, vinegar, soy sauce, and
pineapple juice. Cook this until it is clear and
slightly thickened, about 2 minutes.

Add the sauce to the pork and cook for about 1 hour,
covered, over low heat or until the pork is tender.
Chill it overnight. Before serving, heat it over a low
flame until it is hot, then add the pepper, onion, and
pineapple pieces. Cook for 2 minutes and serve with
wild rice or a mixture of white and wild rice.

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Title: Low-Fat Alfredo Sauce
Categories: pasta, sauces
Yield: 1 servings

1 1/2 c low-fat cottage cheese
3 tb low-fat milk
1/2 c red sweet pepper — chopped
1 clove garlic — minced
1 tb margarine — * see note
1/2 c frozen peas
1/8 ts each salt and pepper
8 oz fettuccine or linguine —
1 cooked drained
2 tb grated parmesan cheese
1 tb snipped fresh basil

* I would leave this out, and saute with water

In a blender container combine cottage cheese and milk; blend til
smooth. In a 2-quart saucepan cook sweet pepper and garlic in hot
margarine until tender. Reduce heat. Add milk mixture, peas, salt,
and pepper. Cook and stir till heated through (do not boil) Toss with
hot pasta. Sprinkle with Parmesan and basil. makes 4 main-dish
servings.

***nutrition facts per serving: 362 calories, 5g total fat (1 g
saturated fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1
gram fiber and 26 gram protien. Daily value: 18% vitamin A, 37%
vitamin C, 8% calcium, and 18% iron.

{Kay’s note, I would also add some crab, or shrimp, or clams to make a
seafood Alfredo!}

Source: April issue of Better Homes and Gardens.

Recipe By : Kay Hinga

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STEFADO (GREEK-STYLE OVEN BEEF STEW)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Greek
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Boneless chuck steak
2 ts Olive oil
2 c Water
1/4 c Tomato paste
2 tb Red wine vinegar
2 Inch cinnamon stick
1/2 ts Salt
1/4 ts Each cumin seed and pepper
1 c Pearl onions, parboiled
2 oz Feta cheese, crumbled

On rack in broiling pan broil chuck, turning once,
until rare, about 5 minutes on each side; cut into
1-inch cubes. In 10-inch skillet heat oil over
medium-high heat; add chuck and saute for 5 minutes.
Transfer meat with slotted spoon to a 1 1/2-quart
casserole, reserving the pan drippings. Preheat oven
to 350F. In same skillet stir water, tomato paste,
vinegar, and seasonings into pan drippings; bring to a
boil, stirring to scrape up any browned particles.
Pour over meat in the casserole; cover and bake for 1
1/2 hours. Add onions, cover, and bake until meat is
tender, about 30 minutes longer. Remove and discard
cinnamon stick. Top with feta cheese and bake,
uncovered, until cheese is softened and heated
through, about 5 minutes.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Title: Snickerdoodles
Categories: Cookies, Crisco.034
Yield: 72 cookies

1 c Butter Flavor Crisco
1 1/2 c Sugar
2 Eggs
2 tb Milk
1 ts Vanilla
2 3/4 c Flour, all purpose
2 ts Cream of tartar
1 ts Baking soda
3/4 ts Salt
1/2 c Sugar, granulated
2 ts Cinnamon

Preparation Time: 30 Minutes Bake Time: 7 to 8 Minutes

1. Heat oven to 400 F.

2. Cream Butter Flavor Crisco, 1 1/2 cups sugar, eggs, milk and
vanilla in large bowl at medium speed of electric mixer until well
blended.

3. Combine flour, cream of tartar, baking soda and salt. Mix into
creamed mixture. Shape dough into 1 inch balls.

4. Combine 1/2 cup granulated sugar and cinnamon in small bowl. Roll
balls of dough in mixture. ( Hint: Sugar mixture can be put in
zip-lock plastic bag. Put 2 to 3 dough balls at a time in bag. Shake
to sugar coat. ) Place 2 inches apart on ungreased baking sheet.

5. Bake at 400 for 7 to 8 minutes. Remove to cooling rack.

Colored Sugar Variation: Add 2 teaspoons cinnamon to flour mixture in
step #3. Combine 3 tablespoons colored sugar and 3 tablespoons
granulated sugar for coating instead of the cinnamon and sugar
mixture.

Makes 6 dozen 1 1/2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 41.
Shared by: David Knight

MMMMM

Title: WHITE TURNIP SOUP
Categories: Soups, Vegetables
Yield: 6 servings

4 Medium-sized white turnips
1 lg Onion
3 tb Butter
Salt and pepper
3 sl Bread
2 Egg yolks
1/2 c Cream

Info: from The Old Farmer’s Almanac Colonial Cookbook

Parsley

Peel, slice and coarsely chop the vegetables and cook
them slowly in the butter for 5 minutes. Add 6 cups
of boiling water, salt and pepper, and bread, which
you have first dried out in a slow oven and crumbled.
Simmer the soup for a half hour and puree’ it. Reheat
over low heat. Stir in the egg yolks beaten well with
the cream. Serve at once, garnished with finely
minced parsley.

Posted by Perry Lowell. Courtesy of Fred Peters.

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