CINNAMON-NUT-RAISIN CRESCENTS (RUGELACH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cookies Jewish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CREAM CHEESE DOUGH—–
8 ounces Cream cheese (bar-type — not soft type)
1 cup (2 sticks) cold — unsalted
butter
2 cups All-purpose flour
1/4 teaspoon Salt
1/3 cup Sour cream
1 teaspoon Water — if needed
—–FILLING—–
1/2 cup Sugar
1 tablespoon Ground cinnamon
1 cup Walnuts — finely chopped
1/2 cup Dark raisins — chopped

Cut cream cheese into tablespoon-size pieces and let soften at room
temperature. Cut butter into small pieces of about 1/2 tbsp. and keep
cold until ready to use.
In a food processor, combine flour, salt and butter.
Process with on/off turns until mixture resembles coarse meal. Add cream
cheese and sour cream, distributing them fairly evenly over mixture.
Process with on/off turns until dough just holds together.
Add 1 teaspoon water if necessary.
Wrap dough, press into a ball, and flatten to a disc. Refrigerate 4
hours or up to 2 days. Lightly butter 2 or 3 baking sheets. Mix sugar
and for filling.
Divide dough into 4 pieces. Press 1/4 of dough to a round, then flatten
it. Roll it to a 9-inch circle about 1/8-thick. Sprinkle 1/4 of
sugar-cinnamon mixture (about 2 tbsp.) all over circle, then sprinkle
1/4 of nuts and 1/4 of raisins around outer edge of circle. Press with
rolling pin so they adhere to dough.
Using a heavy knife, cut circle in 12 wedges, making each cut with a
sharp movement of heel of knife. Roll up dough tightly from wide end to
point; be sure filling is enclosed, since raisins can burn if exposed.
Repeat process with other 3 piece of dough.
Put cookies on baking sheets, with points of triangles facing down,
spacing them about 1 inch apart. Refrigerate while shaping more
cookies.
Refrigerate all at least 20 minutes before baking.
(unbaked cookies can be frozen).
Preheat oven to 350 degrees. Bake cookies 22 to 25 minutes, or until
light golden. Cool on racks.
Yields: 48 small cookies Source: Faye Levy’s International Jewish
Cookbook, Warner Books, calls for walnuts. Pecans may be substituted.
MM formatted by Mary Wilson, BWVB02B.

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Title: Kay’s Favorite Meat Loaf
Categories: Diabetic, Meats, Main dish
Yield: 6 servings

1 Beef bouillion; 1/2 c Onion; chopped finely
1/2 c Boiling water 1/4 c Celery; chopped finely
2 sl Bread; crumbled fine 2 ts Worcestershire sauce;
1 1/2 lb 85% lean ground beef; 1 tb Catup
2 md Eggs; beaten slightly

Preheat oven to 350 f degree. Line a shallow 8-inch baking pan with
foil. Dissolve beef bouillion cube in boiling water in a large bowl.
Add all other ingrediets except the catsup and blend well with a
fork. Turn onto foil in pan and, with hands, shape quickly into a 6
by 4 1/2 inch by 2 inch loaf. With the dull edge of a knife make a
crisscross pattern across the top, spread with catup across the top.
Cover loaf with a tent of foil that does not touch the top. Bake 45
minutes. Remove foil; bake, uncovered, another 45 minutes. Remove
from oven and cool in pan for 2-3 minutes before serving. Using this
molded metheod instead of loaf pan allows the fat to drain from the
loaf, whereas a loaf pan retains fat.

Nutritive values per serving ( large slice 4 1/2 by 2 by 1 inch, 1/6
of loaf):

Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 267;

Lou-sodium diets: Substitute a low-sodium cube.
======================================================================
=== Nurititive values per serving: (1 medium slice 4 4/2 by 2 by 3/4,
1/8 of loaf):

Food Exchanges per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189;
Low-sodium a low-sodium bouillion cube.
======================================================================
===

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O’Brion and her Meal Master

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Light Family Fruit Square (Scottish)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR Flour
6 oz Butter or Margarine
6 oz Caster Sugar
3 Eggs
Pinch of Salt
2 tb Milk
3 oz Dried Fruit
Grated Zest of 1 Orange

: Set oven to 150F/Gas 4. Line a 8 inch square
cake tin with buttered greaseproof paper. Cream
together the butter or margarine and sugar into a
bowl. Add the eggs one at a time, beating each well
into the mixture. Sift the flour and salt and fould in
gradully with the milk. Add the fruit and the orange
zest, ensuring it is evenly mixed in. Spoon the
mixture into the tin and bake for 40-45 minutes until
a skewer inserted into the cake comes out clean. Turn
on to a wire rack to cool and then cut into squares.

:: From the booklet Scottish Teatime Recipes :: Typed
in for you by Ray Watson

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Title: Mock Rice Pilaf
Categories: Diabetic, Rice, Side dishes
Yield: 4 servings

1 Rice recipe*

* most is simply 1 cup rice to 2 cups liquid To which you use chicken
or beef bouillion in the place of water to cook rice. Tasty and a real
complement to the main course.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 70

Source: Sugar Free…That’s Me By Judith S. Majors

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Title: BLUEBERRY SAUCE
Categories: Desserts, Sauces
Yield: 1

10 oz Blueberries, fresh or frozen
1/2 c Water
1/2 c Granulated sugar
1 T Cornstarch
1 T Lemon juice

Combine all ingredients together in saucepan. Stir well. Heat and
stir over medium heat until boiling. Simmer gently for about 5
minutes until berries release their juices. Serve warm or cold.

Source: Company’s Coming Desserts – Jean Paré

MMMMM

FALSE FISH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 oz Short Grain Rice
7 oz Red Lentils
1 Garlic, Clove, Chopped
1 Onion, Chopped
3 tb Herbs of your choice
Salt
1 Egg, Beaten
4 oz Fresh Breadcrumbs
Oil for Frying

False fish has no more to do with fish than Mock Goose
with goose, but it is a wondefully inventive dish that
resembles fried fish steaks.

Method: Boil the rice until cooked – about 20 minutes.
Meanwhile, cook the lentils, garlic and onion together
in as little water as possible. As soon as the rice
and lentils are just cooked, drain them, then stir
them together adding the herbs and salt. Press the
mixture into a 2 pint (1.2 litre) pudding basin. Fit a
Saucer into the basin on top of the mixture, weight it
down – a couple of tins will do nicely – and leave it
overnight. The following day, remove the mixture and
cut into slices. Coat the slices with egg, then
breadcrumbs and fry until golden. Serve with fresh
vegetables and parsley sauce.

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Title: Cornbread-Stuffed Meatloaf
Categories: Beef, Casseroles
Yield: 4 Servings

1 tb Vegetable oil
1 md Onion; finely chopped
2 c Fresh cornbread crumbs
1 c Zucchini; coarsely shredded
2 lb Ground beef
1/2 c Packaged bread crumbs
2 lg Eggs whites
1 ts Salt
1 ts Dried basil
1/4 ts Crushed red pepper
3/4 c Parsley leaves (loosely pack
1/3 c Tomato sauce

In large ckillet, heat oilt; add onion and saute until
tender. Remove from heat; stir in cornbread crumbs and
zucchini until well combined. Set aside to cool. In
large bowl, combine beef, bread crumbs, egg whites,
salt, basil and red pepper. Place beef mixture on
greased sheet of aluminum foil; pat to 10″ square.
Heat oven to 350~. Spread 1/2 cup parsely leaves over
center third of meat square. Gather and lightly press
cornbread mixture into a 10″ log. Place over
parsely-covered center of meat square. Using foil,
bring ends of meat together and seal meat to enclose
cornbread mixture. Press loaf firmly and place, seam
side down and still on foil, in shallow baking pan.
Cover top with foil. Bake 1 hour. Uncover loaf, spread
ketchup on top and sides and bake 15 minutes longer.
This is also good cold.

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HAMMIN DI PESACH (LAMB, MEATBALLS SPINACH FOR PASSOVER)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Italian
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Chicken breast (2 halves)
-ground
4 ts Olive oil
1 Egg — slightly beaten
2 tb Matza meal*
8 c Chicken broth
-salt
-freshly ground black pepper
1 d Nutmeg
2 1/2 lb Lamb,breast of or rib chops
2 Garlic cloves — sliced
2 Parsley, Italian sprigs
-coarsely chopped
1 c -Warm water
2 lb Spinach,cooked and slightly
-drained
4 Matzot — regular, broken into
-large pieces

* Matza meal and Matzots may purchase in some supermarkets and Jewish
grocery stores.

(The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or
warm which describes certain dishes that are kept warm for prolonged
periods of time…In Pitigliano, however Hammin was the classic one-course
meal for Passover that both rich and poor used to make. The only difference
between the versions was the in the cuts of meat used. Poor people used
breast of lamb..and meatballs made with beef (when the cost of ground beef
was a fraction of the cost of chicken.) People who didn’t have to worry
about the cost used tiny rib chops from baby lamb and chicken balls."

Combine ground chicken, 1 Tbsp olive oil, egg, matza meal and 2 Tbsp broth
in small bowl. Add salt, pepper and nutmeg to taste and mix well. In large
pot, place the lamb with remaining oil, sprinkle with 1 tsp salt and 1/4
tsp pepper and lightly brown for 2-3 minutes. Add garlic, parsley and 1 cup
of warm water. Form many tiny bowls with the ground chicken mixture and
gently add to pot with lamb. Cover and simmer 1 to 1/2 hours. Add spinach
and 1 Tsp salt and simmer, covered, 15 minutes longer. Transfer the lamb
chops, half the spinach and most of the gravy to a hot serving dish and
keep warm. Add remaining broth to pot and bring to a boil. Add matza pieces
and cook 4 to 5 minutes. Turn the heat off and let stand 5 minutes before
serving as a soup. Serve the lamb and spinach as the main dish. SERVES: 6-8

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Title: Blueberry Cream Pie
Categories: Dessert, Posted-mm
Yield: 6 servings

CRUST:
1 1/3 c Vanilla wafer crumbs
2 T Granulated sugar
5 T Butter or margarine, melted
1/2 t Vanilla extract
FILLING:
1/4 c Granulated sugar
3 T All-purpose flour
pn Pinch of salt
1 c Half-and-half cream
3 Egg yolks, beaten
3 T Butter
1 t Vanilla extract
1 T Confectioners’ sugar
TOPPING:
5 c Fresh blueberried (divided)
2/3 c Granulated sugar
1 T Cornstarch

Source: A Jun/Jul 1996

CRUST:
Combine the first four ingredients; press into the bottom and sides of
an ungreased 9″ pie pan. Bake at 350 degrees F. for 8-10 minutes or
until crust just begins to brown. Cool.

FILLING:
In a saucepan, combine sugar, flour and salt. Gradually whisk in cream;
cook and stir over medium heat until thickened and bubbly. Cook and stir
2 minutes more. Gradually whisk half into egg yolks; return all to pan.
Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir
in butter and vanilla until butter is melted. Cool 5 minutes, stirring
occasionally. Pour into crust; sprinkle with confectioners sugar.
Chill 30 minutes or until set.

TOPPING:
Press 2 1/2 cups of blueberries through a sieve; set aside 1 cup of the
juice (add water if necessary to make 1 cup of liquid). Discard pulp.

In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry
juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove
from the heat; cool 15 minutes. Gently stir in the remaining 2 1/2 cups
of berries; carefully spoon over filling.

Chill 3 hours or until set. Store in the refrigerator.

Yield: 6-8 servings

From the recipes files of suzy@gannett.infi.net

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SAVORY SAUERKRAUT STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
1 c Diced celery
1 c Diced red onion
1 t Thyme
1 lb Sauerkraut, rinsed and
-thoroughly drained
1 c Chicken broth
1 c Ham, diced small
1/2 c Pitted, chopped black olives
1/3 c Toasted walnut pieces
3/4 c Chopped parsley
4 c Day-old white bread, diced
-into 1/2″ cubes
1/4 ts Black pepper

Melt butter in a large skillet. Add celery, onions
and thyme. Saute over medium heat for 5 minutes until
onion and celery are tender. Add sauerkraut and cook 5
minutes more to blend flavors. Add broth and simmer 10
minutes.
Toss sauerkraut mixture with all remaining
ingredients, make sure to completely coat and moisten
bread.
If cooking the stuffing outside the bird, sprinkle an
extra 1/2 cup of chicken broth on top and cover with
foil. Bake at 350 deg F for 30 minutes. Uncover and
bake another 15 minutes to brown.
Makes 8 cups, enough for 1 large turkey, 2 roasting
chickens, a goose, or 2 ducks.

Source: “Best Recipes”

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