Mardi Gras Meringue Crepes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Desserts

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

4 Egg whites,at room temp.

1/2 ts Cream of tartar

8 tb Sugar,granulated

1/2 ts Rum extract

1/4 c Pecans,chopped

8 Crepes

1/2 c Brown sugar,firmly packed

2 tb Water

1/4 ts Ginger,ground

1 c Peaches,sliced,frozen (8oz)

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Title: Gingerbread Teddy Bears (Leti Labell)
Categories: Cookies
Yield: 4 servings

Here’s one of my old
Favorites
Decorate, but it’s fun and
They taste wonderful.
Better than
Gingerbread men!
They are a lot of work to

1 c butter or margarine 2/3 c packed brown sugar 2/3 c dark corn
syrup, light corn syrup, or molasses 4 c flour 1 1/2 tsp ground
cinnamon 1 tsp ground ginger 1/4 tsp baking soda 1/2 tsp ground
cloves 1 beaten egg 1 1/2 tsp vanilla Miniature semisweet chocolate
pieces Decorator Icing (see recipe) (optional)

In a saucepan, combine butter, brown sugar, and corn syrup. Cook and
stir over medium heat until butter is melted and sugar is dissolved.
Pour into a large mixing bowl. Cool 5 minutes.

Mix flour, cinnamon, ginger, soda and cloves. Add egg and vanilla to
butter mixture; mix well. Add flour mixture; beat till well mixed.
Divide dough in half. Cover; chill 2 hours or OVERNIGHT.

For each bear, shape dough into one 1-inch ball, one 3/4 inch ball,
six 1/2 inch balls, and five 1/4 inch balls.

On an ungreased cookie sheet, flatten the 1-inch ball to 1/2 inch for
the body. Attach the 3/4 inch ball for the head, and flatten to 1/2
inch. Attach the 1/2 inch balls for arms, legs, and ears. Place 1 of
the 1/4 inch balls on the head for the nose. Arrange the remaining
1/4 inch balls atop the ends of the arms and legs for paws. Use
miniature chocolate pieces for the eyes and navel.

Bake in a 350 degree oven for 8 to 10 minutes, or until done. Remove
and cool on a wire rack.

If desired, pipe on bow ties with Decorator Icing.

16 cookies

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POTATO TIKKI WITH ALMOND-CILANTRO CHUTNEY

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Indian
Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
1/4 c Almonds, chopped
1/4 c Red bell pepper, minced
2 ea Jalapeno peppers, seeded
— minced
1/2 tb Lime juice
2 tb Cilantro, minced
1 1/2 tb Arrowroot
Salt pepper
Olive oil for frying
1 c Romaine lettuce, shredded

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Title: Shrimp in Indian Sauce
Categories: Indian Ethnic Main dish Fish Quick
Servings: 4

1 1/2 lb raw shrimp 2 T butter
1/2 c finely chopped onion 1/4 t dried red pepper
1/2 t ground cumin 1 ea Juice of a lime
1 c sour cream 1/2 c plain yoghurt
1/4 c chopped fresh coriander 1 x Salt pepper to taste

Shell and devain the shrimp. Rinse well and pat dry. Set Aside.
Heat the butter in a skillet and add the onion. Add the chili. Cook
briefly and add the shrimp, salt and pepper to taste. Cook, stirring
often, about three minutes. Add the cardamom and cumin and stir. Add
the lime juice, sour cream, and yoghurt. Bring gently to a boil
stirring. Sprinkle with coriander and serve hot with saffron rice.

—————————————————————————–

Pasta Frittata

Recipe By : from Woman’s Day, 6-27-95; Budget Cook by
Nancy Dell’aria
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large eggs
3 cups cooked spaghetti (to 4 cups)
2 cups cooked vegetables — * see note
3/4 cup cheese — shredded
1/2 teaspoon salt

* Recipe pictured in magazine used broccoli, red pepper,
and mushrooms. Use whatever vegetables you choose.

Beat eggs, then stir in spaghetti, vegetables, cheese, and
salt. Spray a large nonstick skillet with nonstick cooking
spray. Over medium heat spread pasta mixture in skillet and
press down gently with spatula. Cover and cook 4 to 5
minutes until egg looks set and cheese is melted. Bottom
will brown. Cut in wedges. Serve as is or top with a
little spaghetti sauce, salsa, or ketchup. If you have any
leftover rice or sliced cooked potatoes, use those in place
of pasta.

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NOTES : Author notes this is a good way to get rid of
leftover spaghetti, even with sauce on it. Seems to me like
a good way to use up leftover veggies, potatoes, and rice as
well.

Tina posted some cookie recipes a couple of weeks ago (taken from
Eating Well magazine.) well I played with the recipe a bit and came up
with the following. I really like the results.
Last batch I accidentally skipped the egg replacer and the cookies
still came out great! so they are excluded here too. You may want to
experiment with this for different textures.

Banana-Date-Oatmeal Cookies
—————

1/2 Cup packed brown sugar
1/2 Cup Honey
2 large bananas (at least two cups mashed)
1 Tbsp vanilla extract
3/4 Cup chopped dates
2 Cups rolled oats, toasted
1/2 Cup rolled wheat flakes, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
some whole wheat flour (see instructions)

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray
or use a non-stick tray.

Toasting oats: Heat a large skillet over medium/low-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (5 minutes or so).

Mash bannana and mix with wet ingredients and brown sugar. If
banana isn’t overripe microwave a bit to make it mushy (30 seconds?)

Toast the grains a cup at a time and add them to the wet mixture as
the next batch is toasting. (This allows the grains to soak up some
moisture.)

Stir in remaining ingredients.

Pour some whole wheat flour into a dish. Scoop up around a
tablespoonful of the dough and dip one side into the whole wheat
flour. Stick the floured side onto the baking sheet (this will
prevent sticking both during baking and during storage.)

Bake for 10-12 minutes, or until lightly browned. Transfer cookies
to a wire rack to cool. Makes 3 dozen cookies.

Storage: I have had no problem storing these cookies for several
days. Store in an airtight container.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.

ALTERNATIVE: Take the original recipe and substiture one bananan for
the apple sauce. This produces a very dry (crunchy) cookie as opposed
to the chewy cookies of this recipe.

Bread Machine Cinnamon and Raisin Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm-Bagels

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup raisins — pre-soaked ***
1 tablespoon cinnamon
1 tablespoon sugar
1 1/8 cups water — lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss
with cinnamon and sugar, then place in the machine with the rest of the
ingredients.

1. Insert ingredients in bread machine according to manufacturer’s
instructions. Remove the dough from the machine after the first knead –
approximately 20 to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls,
gently press thumb through center of ball and slowly stretch into bagel
shape.

3. While bagels rise, bring three quarts of water and one tablespoon of
sugar to a rapid boil in a large saucepan. Drop test dough (see hints
below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil
on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with
egg and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden –
approximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the
bagels have doubled in size, drop the test dough into boiling water. The
dough should pop to the top right away. When this happens, it is time to
boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may
be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight
line. Roll sticks in a combination of sesame and poppy seeds with a pinch
of garlic powder. Let sticks rise, boil, and bake as described in the above
directions.

** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or margarine on one side. Lay (butter side up) on an
ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown
and crisp.

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>

Lucy’s Salmon Soup

Recipe By : Lucy, Juneau, Alaska
Serving Size : 8 Preparation Time :0:00
Categories : Galley

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons butter
1 cup chopped onion
1/4 cup chopped celery
1 cup diced potatoes
1/4 teaspoon white pepper
1 1/4 teaspoons thyme
1/4 teaspoon dillweed
2 tablespoons flour
1 8 oz can stewed tomatoes
3 cups milk
1 7 3/4 oz can salmon
2 tablespoons parsley
1 cup grated monterey jack cheese

Melt 2 tablespoons butter, saute celery and onions. Add potatoes and
enough water to cover Simmer until potatoes are tender. Melt remaining 2
tablespoons butter; blend in 2 tablespoons flour to make a roux. Add
roux and evaporated milk to potatoes. Heat until thickened over medium
heat stirring constantly. Add seasonings, salmon and tomatoes. Heat
until steamy. Do not boil. Add cheese just before serving.

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ALL-BRAN EXTRA FIBER MUFFINS (OVO LACTO)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 tb Baking powder
2 c Kellogg’s all-bran cereal
1 1/4 c Skim milk
1/4 c Skim milk
1 Egg beaters 99% real egg pro
1 1/4 c Flour

Stir together flour, sugar baking powder . In a
large mixing bowl combine cereal milk. Let stand
5min or until cereal softens. Add egg beater and
applesauce. Beat well. Add flour mixture stirring only
until combined. Pour into 12 muffin cups. Bake at 400
degrees for 20 min until lightly brown. Serve warm.
: Nutrition (per serving): 146 calories Total Fat 1 g
(4% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Broco beans
———–

1 large onion
3 cloves garlic
3/4 lb mushrooms (I used a mix of oyster and normal)
1 teaspoon vecon (vegetable stock)
1/2 tsp salt
1 tsp black pepper
1 teaspoon sage

2 medium leeks
1/4 cup soya milk or tofu
1 lb cooked kidney beans
1 lb broccoli

Fry the onion and the garlic in some water until tender. Add the
mushrooms, the vegetable stock, the salt, pepper and sage. Leave
simmering until the mushrooms have reduced.

In a blender combine the chopped broccoli stalks, the kidney beans,
the chopped leeks, and the soya milk or tofu. Blend until smooth,
adding water if needed.

Add the blended mixture to the mushrooms. Add the broccoli florets and
any additional water needed to give a creamy consistency. Simmer till the
florets have softened.

Serve over pasta twirls. On this occasion I used Orgran’s Barley and
Spinach (wheat free) pasta.