PLUM-ALMOND TART

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Frozen puff pastry, 1 sheet
2/3 c Toasted sliced almonds
-finely chopped
1 1/2 lb Plums — halve, pitted,
sliced
1/4 c Sugar
2 tb Sugar
1 t Grated lemon zest
—–NUTRITIONAL INFORMATION/SERV—–
x 222 calories
x 4 g protein
x 35 g carbohydrate
x 8 g fat
x 5 mg cholesterol
x 21 mg sodium

1. Preheat oven to 400F. On lightly floured surface, roll thawed
pastry sheet to 14×12 inch rectange. With sharp knife, cut off 2
inches from ong side to make a 12 inch square; cut 14×2 inch strip
lengthwise into four 1/2 inche wide strips. Brush edges of pastry
square with water; attach a pastry strip on top of each edge,
pressing gently and trimming to fit. Place on baking sheet.

2. Sprinkle almonds over pastry (not over strips).

3. In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to
combine. Arrange plums, overlapping, in rows over almonds; reserve
any juices from plums. Sprinkle plums with remaining 2 T sugar. Bake
20 to 25 minutes or until browned and bubbly. Brush top with any
reserved plum juice. Serve warm or at room temperature.

From: McCall’s August 1993

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Title: Red Cabbage with Diced Apples
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 6 sweet ones

4 c Cabbage; thinly sliced 1 Chicken-flavor
bouillon cube
1 Green apple; peeled cored 1/8 ts Allspice;
-diced 1 ds Pepper
1/4 c Onion; diced 3/4 c Water;
2 tb Lemon juice; 2 pk Sweet ‘N Low

Combine all ingredients except water and Sweet ‘N Low in large
saucepan. Add water. Cover and simmer 20 minutes, or until cabbage
is tender. Stir in Sweet ‘N Low.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE?

Serving size (1/2 cup): Cal: 35; Protein 1gm; Car: 8gm; Fat: trace
Protein: 1gm; Sod: 175mg;
Cooking for the Health Of It by Carl Becker, R.D.

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Daily Bread

Recipe By : Bread in Half the Time
Serving Size : 32 Preparation Time :4:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 c bread flour — divided
2 tbsp quick rising yeast
3 c hot water — 120 degrees
2 tbsp molasses
1/4 c honey
1/3 c rolled oats
1/4 c cornmeal
1 c whole wheat flour
1/2 tsp cinnamon
2 tsp salt
3 tbsp canola oil

In warm bowl, combine 2 c. of the bread flour with the yeast, water, molasses
and honey. Mix
gently and allow the yeast to proof. In large mixing bowl (or in Kitchenaid
bowl), mix oats,
cornmeal, whole wheat flour, cinnamon, salt 2 cups of the bread flour. Mix
gently. Add in
wet mix. Gradually add in remaining bread flour to make a good dough. Knead
by hand or
with bread hook for 10 minutes or so. Place in a greased bowl, then turn dough
over and cover
with a tea towel. Place in a warm place. Allow to rise until doubled. Punch
down and let rise
a second time. After second rising, cut in half. Form each half into a loaf
and place in prepared
loaf pan. Bake at 375 for 40-50 minutes (unti loaf sounds hollow when tapped).

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ELIZEBETH’S CHEESE BISCUITS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unbleached all-purpose flour
1/3 c Nonfat dry milk powder
3 tb Grated white cheddar cheese
-(preferably raw milk)
2 1/2 tb Wheat germ
2 tb Grated mozzarella cheese
2 tb Grated Emmenthal cheese
1 tb Baking powder
1 t Salt
1/2 c (1 cup) well-chilled butter,
-cut into 8 pieces
1 c Cold water

Makes about 20

Preheat oven to 350 F. Lightly butter 2 baking
sheets. Combine all ingredients except butter and
water in large bowl of heavy-duty electric mixer.
Using paddle attachment, cut in butter until mixture
resembles coarse meal. Slowly pour in water, beating
until dough just comes together. Turn out onto
lightly floured surface and pat to 3/4-inch thickness.
Cut into 2 1/2 inch squares using floured knife.
Arrange on prepared sheets, spacing 1 inch apart. Bake
until light brown, about 15 minutes. Serve
immediately. (Dough can also be made by hand.)

Bon Appetit

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WINTER CABBAGE SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Cored cabbage, chopped fine
3 sl Bacon, chopped
1 Medium onion, chopped
1 Large russet potatoe, peeled
-and diced
2 c Chicken broth
1 Carrot, chopped
2 tb Dry white wine
1 1/2 ts Sugar
1/2 ts Caraway seeds
1 c Half-and-half
1 tb Dried dillweed
Hot pepper sauce
Salt
Pepper

In a Dutch oven, cook bacon over moderate heat until
crisp. Add onion and the diced potato; cook and stir
until the onion softens. Add chicken broth, the
cabbage, carrot, wine, sugar and caraway seeds.

Bring soup to a boil, then reduce heat and simmer
covered, until vegetables are tender, 30 to 40 minutes.

If you like a smoother soup, put half the batch in a
blend; return all to Dutch oven. Stir in half-and-half
and simmer soup, uncovered, for about 15 minutes. Stir
in dill, hot sauce, salt and pepper, to taste.

Posted By pgl@iglou.com (Don Thomas) On
rec.food.recipes or rec.food.cooking

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STIR-FRIED RICE-STICK NOODLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Thin rice-stick noodles
6 Dried Chinese blk. mushrooms
1 Boneless chicken breast
– cut 1/3-in thick
6 oz Strip Chinese barbecued pork
6 oz Medium shrimp
3 tb Peanut or corn oil
2 ts Finely chopped ginger
1/2 ts Salt
1 sm Onion — cut lengthwise into
– thin slices
1 Stalk celery — cut into
– diagonal thin slices
1/4 lb Small snow peas
– strings and stems removed
1/2 Green bell pepper — seeded
– and sliced thin
1/2 ts Sugar
2 tb Indian Madras curry powder
-(or to taste)
1 tb Light soy sauce
-(or more if needed)
1 tb Dark soy sauce
1/4 c Chicken stock
2 Green onions
– finely shredded

IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with
warm water for 20 minutes or until soft and pliable. Drain noodles, shake
off excess water; set aside. Drain mushrooms and squeeze dry of excess
water. Cut and discard stems at the base. Cut caps into thin slices; set
aside. Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl.
Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside.
Shell and devein shrimp; pat dry. Heat wok over medium heat until hot. Add
1 1/2 tablespoons of the oil and half the ginger and salt; gently saute
until fragrant, about 30 seconds. Increase to high heat and, when hot, add
the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry
together until both the chicken and shrimp feel firm to the touch. Mix in
barbecued pork; remove and set aside. Add the remaining oil, ginger and
salt to the hot wok. When oil is hot, add the mushrooms, onions, celery,
snow peas, and bell pepper; stir-fry together until tender and crisp for a
total of 1 to 2 minutes. Mix in sugar, curry powder, soy sauces, and half
the chicken stock. Add the rice-stick noodles. Use chopsticks or tongs to
lift, shake and separate strands of noodles until they are evenly coated
with the seasonings. Continue stir-frying for another minute until the
noodles are moist and begin to cling to each other. Add more chicken stock
if noodles seem too dry. Add reserved meat mixture and green onions; toss
together. Taste and adjust seasoning. Transfer to a serving platter and
serve hot. Serves 4 as a light lunch.

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Title: Banana Oatmeal Cookies
Categories: Cookies, Fruits
Yield: 78 servings

1 c Sugar
2/3 c Butter; or shortening
2 Eggs
3/4 c Banana; mashed
1/2 ts Vanilla
1/2 ts Lemon juice
1 1/2 c Rolled oats
2 c Flour
3/4 ts Soda
1 ts Baking powder
1 ts Salt
1/2 c Nuts; your choice/ chopped

Sift flour, soda, baking powder and salt together.
cream together sugar and shortening. Beat in well beaten eggs.stir
in the vanilla, lemon juice, and banana. Add rolled oats and nuts to
flour mixture, alternately with banana mixture, mixing well after
each addition. Stir in nuts. Drop by teaspoon onto greased baking
sheet and bake in preheated 350 degree oven 15 to 18 minutes, or
until golden. Barb

MMMMM

Croquiqnolles

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Creole Desserts

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

1 c Sugar

1/4 c Water

1/2 ts Nutmeg

4 Eggs

4 1/2 c Flour,self-rising,sifted

Vegetable oil for deep-fryin

1. In large mixing bowl, blend sugar and water; stir in nutmeg.

2. Beat in eggs, one at a time, beating well after each addition.

3. Gradually blend in enough flour to make a stiff dough that can be easily

handled.

4. Turn out onto lightly floured surface; divide in half.

5. Roll out each half 1/2-inch thick.

6. With floured 2 1/2-inch doughnut cutter, cut out doughnuts.

7. Heat oil to 375’F.; deep-fry doughnuts until golden brown, turning

once.

8. Drain thoroughly on paper towels.

9. Dust with sugar, is desired.

NOTE: New Orleans is known for its fried cakes. The name derives from the

French verb “croquer,” to crunch.

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Title: Microwave Play Dough
Categories: Kids
Servings: 6

2 c Flour
1 c Salt
1/2 c Cornstarch
1 tb Powdered alum
Gradually stir in:
2 c Water
1 tb Oil

Surprise and entertain kids for hours by making instant play dough in the
microwave with common household ingredients.

Combine in bowl:

Microwave on High power for 6 minutes, stirring every minute. Cook until
you can handle dough, turn onto countertop and knead until smooth. Divide
dough in sections, knead in food colorings. Store in airtight container.
Keeps for months.

From: Steve Herrick Source: [Cooperative Extension]

MMMMM

Title: Apricot Almond Squares
Categories: Cookies
Yield: 3 dozen

18 1/4 oz Pkg yellow cake mix
-with pudding
1/2 c Butter or margarine, melted
1/2 c Finely chopped almonds
1 1/2 c Apricot preserves, divided
8 oz Pkg cream cheese, softened
1/4 c Sugar
2 tb All-purpose flour
1/8 ts Salt
1 lg Egg
1 ts Vanilla extract
1/2 c Flaked coconut

Combine yellow cake mix and butter in large bowl. Beat
at low speed until crumbly with an electric mixer.
Stir in almonds. Reserve 1 cup crumb mixture.

Press remaining crumb mixture into a greased
13x9x2-inch baking pan. Carefully spreak 1 cup
preserves over crumb mixture, leaving a 1/4 inch
border.

Beat cream cheese at medium speed with an electric
mixer until smooth; add remaining 1/3 cup preserves,
sugar, and next 4 ingredients, beating well. Carefully
spread cream cheese mixture over top of preserves.

Combine 1 cup reserved crumb mixture and coconut;
sprinkle over cream cheese mixture.

Bake at 350F for 30 minutes or until golden brown and
center is set. Cool completely in baking pan on a wire
rack. Cut into squares. Store in refrigerator.

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