Caramel-Apple Euphoria

Recipe By : Crockery Favorites, Mable Hoffman
Serving Size : 7 Preparation Time :6:00
Categories : Desserts Crock Pot Dishes
Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 med apple
1/2 c apple juice
7 ozs caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream

Peel, core and cut each aplle into 18 wedges; set aside. Combine apple juice,
unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter,
1 tsp at a time, over ingredients in crock pot and stir. Add apple wedges;
cover and cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve
approx 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

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Per serving: 1895 Calories; 19g Fat (9% calories from fat); 43g Protein; 400g
Carbohydrate; 35mg Cholesterol; 3223mg Sodium

Serving Ideas : serve as toppimg on ice cream or angel food cake

Cream Of Lentil Soup With Celery Root Flan

Recipe By : Restaurant Antoine, The Sutton Place Hotel
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces small green lentils — see cook’s notes
1 stalk celery — roughly chopped
1 carrot — peeled and
— roughly chopped
1 onion — chopped
2 slices bacon
1 clove garlic — minced
Bouquet garni *
1 pint chicken broth or water
1 cup whipping cream
1 sprig chervil — Optional
Salt and pepper — to taste
***FLAN***
1/4 medium celery root** — (celeriac)
1 egg
1/2 cup cream
Salt and pepper — to taste
Butter for greasing molds

*(1 bay leaf, a sprig of fresh thyme and a sprig of fresh basil) ** peeled, cub
ed and blanched until tender in boiling water, drained

Cook’s notes: Small green French lentils (lentils du Puy) are sold at Trader Jo
e’s. Preliminaries: Place lentils in a bowl or pot. Cover by 2 inches with wate
r. Allow to soak overnight. Procedure: In a Dutch oven, cook celery, carrot, on
ion, garlic and bacon on medium heat until vegetables are softened and bacon is
crisp. Drain lentils and add to vegetable mixture. Add bouquet garni and simme
r for 1 hour. Puree in blender and pass through a fine strainer. Add cream and
check seasoning. Keep warm. Preheat oven to 250 degrees. Prepare the flan. Pure
e cooked celery root, egg and cream in a blender until smooth. Pass through a f
ine strainer. Correct seasoning. Grease 5 small timbales or molds with butter.
Pour mixture into molds. Place molds in a baking pan. Pour simmering water in t
he pan so that it comes halfway up the sides of the molds. Place in a preheated
250-degree oven for 15 to 20 minutes or until mixture is firm in center. Prese
ntation: Unmold warm flan in center of shal!
!
low soup bowl. Garnish with a sprig of fresh chervil (if available). Ladle warm
lentil soup around the flan. Serve immediately. Variation: If desired, you can
garnish soup with finely diced tomatoes, whole cooked green lentils and crispy
bacon (sprinkled around flan).

Yield: Makes 5 servings.

scanned by sooz

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Title: Diablo Jalapeno Jelly
Categories: relishes/preserves
Yield: 2 servings

1 green bell pepper
5 jalapeno peppers
3 c sugar
3/4 c cider vinegar
3 oz pectin
2 dr green food coloring

1. Sterilize jelly jars and lids according to manufacturer’s instructions.
2. Remove seeds from green pepper and chilies (Be very careful with
chiles — don’t touch your eyes.) Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for
another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for j
elly.
3. Place the 1/2 cup green pepper and 1/4 cup jalapenos, sugar and
vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
Remove from heat; let cool 5 minutes. Stir in pectin and food coloring.
4. Strain mixture through a fine strainer to remove pieces of peppers.
Pour strained liquid into sterilized jars. Cover tightly and store in a coo
l
place up to 6 months.

Makes 2 cups.

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Serving Ideas : Serve with scrambled eggs and meats.

NOTES : See recipe for “Southwest Scrambled Eggs.”

Contributor: Jo Anne Merrill
Preparation Time: 0:45
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Thick and Hearty Tomato Herb Soup

Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 cup chopped celery
1 large onion — chopped
1 28 ounce ca chopped tomatoes
2 tablespoons fresh basil — chopped
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons chopped parsley
2 bay leaves
4 cups beef broth
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup Parmesan cheese – shavings, curls

In a Dutch oven or large heavy saucepan, melt the butter over medium heat;
add the celery and onion and cook until the celery is tender, 7 to 10
minutes. Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and
stock and bring to the boil. Simmer about 30 minutes. Remove from the heat
and remove the bay leaves. Puree the soup in batches in a blender or food
processor, leaving the soup slightly chunky. Season to taste with sugar,
salt, and pepper. Serve hot. Garnish with shaved Parmesan if desired.

Serves 6
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Title: Chinese Chicken Corn Soup
Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
Yield: 6 servings

3 c Chicken broth; 2 tb Cold water
8 1/4 oz Can creamed corn; 1 2 Egg; whites
1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced,
-skinned -fresh
1 tb Cornstarch

Combine chicken broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into
soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.

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

MMMMM

Tiramisu (Light)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 c Nonfat cottage cheese
1 c Nonfat sour cream
2 tb Dark rum
1 (8 oz) Light Cream Cheese
1 1/4 c Hot water
1 tb + 1/2 ts instant expresso coffee granules
40 Ladyfingers
1/2 ts Unsweetened cocoa

1. Position knife blade in food processor; add first 6 ingredients. Process
until smooth; set aside. 2. Combine hot water and expresso granules. Split
ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side
down, in expresso ( which you’ve mixed in a small bowl). Place, dipped side
down, into the bottom of a 9″ square baking dish. Dip 20 more halves cut
side down into the expresso; arrange dipped side down on top of the first
layer. Spread 2 cups of the cheese mixture over the lady- fingers evenly;
repeat procedure with remaining ladyfinger halves, expresso, and cheese
mixture. 3. Place one toothpick in each corner and one in the center of the
tiramisu (to prevent plastic wrap from sticking to the cheese mixture)
Cover with plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle
with cocoa. Note: You can add fresh or frozen fruit or cinnamon sugar as a
garnish.

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Title: KULICH
Categories: Breads, Russian
Yield: 24 servings

1/3 c Raisins,golden
3 tb Rum
1/2 c Sugar
1 pk Active dry yeast (1/4 oz)
1/2 c Water,warm (105-115′)
6 tb Butter,softened (3/4 stick)
3 Eggs
2 tb Vanilla
3 tb Milk,powdered
3/4 ts Salt
1/8 ts Saffron,ground (optional)
4 3/4 c Flour,all-purpose
1/4 c Almonds,slivered
1/4 c Orange peel,chopped,candied

——————————–SUGAR GLAZE——————————–
1 c Confectioners’ sugar
Reserved soaking rum
2 ts Lemon juice
1 ts Water

1. Soak raisins in rum for at least 30 or overnight.

2. Combine 1/2 teaspoon sugar along with yeast and water in small bowl. Let
stand until foamy, about 5 minutes.

3. Beat together remaining sugar, butter, eggs, vanilla, powdered milk,
salt and saffron, if using, and yeast mixture in large bowl with mixer
until blended. Add 2 cups of the flour and 1 tablespoon of soaking rum,
beating for 2 minutes at high speed.

4. Drain raisins and reserve rum for glaze. Stir raisins, almonds and
orange peel into dough with wooden spoon. Stir in enough of remaining flour
to form a soft dough. Turn out onto floured surface and knead until smooth
and elastic, about 5 minutes.

5. Place dough in greased bowl, turning to coat. Cover; let rise in warm
spot for 1 1/2-2 hours, until doubled. Grease well two 1 lb. coffee cans.
Line bottoms with rounds of waxed paper.

6. Turn dough out onto floured surface. Punch down; knead a few turns.
Divide in half and place in prepared cans. (They should be about two-thirds
full.) Let rise, covered, for about 1 1/2 hours, or until it has risen to
top of can.

7. Preheat oven to moderate (350’F). Brush tops of breads lightly with
water.

8. Bake in lower third of preheated moderate over (350’F) for 35-40 minutes
or until golden brown on top and long skewer inserted in center comes out
clean. Check after 25 minutes and tent with foil if browning too quickly.

9. Using oven mitts, carefully remove the bread from the cans, supporting
top of bread and twisting off can. Cool upright on wire rack to room
temperature. Drizzle glaze over breads. Garnish with candied orange peel
and slivered almonds, if you wish.

SUGAR GLAZE: Stir together confectioners’ sugar, reserved soaking rum,
lemon juice and water as need, in small bowl until good drizzling
consistency.

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Title: Broccoli and Avocado Salad
Categories: Salads
Yield: 1 servings

1 sm Bunch broccoli
Salt to taste
1 lg Ripe avocado
1/2 Lemon
1 ts Dijon style mustard
1/2 ts Finely chopped garlic
1 tb Red wine vinegar
Freshly ground black pepper
To taste
3 tb Olive oil

Cut the broccoli into florets. If the pieces are large, cut the stems
in half. Rinse and drain them. Reserve the stems for another use. Drop
broccoli into boiling salted water to cover. Bring to a boil and cook
2 minutes. Drain and run the broccoli briefly under cold water to
cool. Drain again and chill. Cut the avocado in half. Peel each half
and remove the pit. Cut each half into 8 lengthwise strips. Squeeze
the lemon half over the strips to prevent discoloration. Arrange the
broccoli and the avocado alternately on each of 4 serving plates.
Blend the mustard, garlic, vinegar, pepper and oil, adding salt if
needed, in a bowl with a wire whisk. Pour over the broccoli and
avocado. Serve immediately.

MMMMM

Stuffed Cabbage with Sweet and Sour Sauce

Recipe By : Something Different for Passover / Frances AvRutnick1986
Serving Size : 8 Preparation Time :0:00
Categories : Zz- Passover (Appetizers) Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
ROLLS:
1 head green cabbage — about 3 lbs
2 pounds extra lean ground beef
1 medium potato — peeled and grated
1 small onion — chopped
2 large eggs — lightly beaten
1/2 cup ketchup
1/2 cup matzo meal — or bread crumbs
1/2 cup water
1 bay leaf
Salt and pepper — to taste

SAUCE:
16 ounces tomato sauce
1/3 cup brown sugar
14 ounces cranberry sauce
1/4 cup lemon juice
1 tablespoon lemon juice — additional
— * see note

Combine all sauce ingredients and mix in blender or food
processor with metal blade.Pour into a 4-qt ovenproof stewing pot
and let simmer over medium heat while you prepare the cabbage balls.

Core the cabbage. Pull off as many leaves as possible til they become
too small to hold filling. Bring 1 cup of water to a boil, place the leaves
in the water, cover, turn to simmer, and let cook for 10 minutes til soft,
or microwave with 1/4 cup water on HIGH for 6 minutes. Drain.

Combine ground beef, grated potato, chopped onion, eggs, ketchup,
matzo meal (or bread crumbs) and 1/2 cup water.
Mix well. Season with salt and pepper.

Fill the cabbage leaves by placing about 1 tablespoon of the ground
meat mixture in the middle of each leaf. Fold over the sides
and roll the cabbage ball away from you.

Place seam side down in the simmering sauce.
Continue til all the cabbage leaves have been used.
(If you have some ground beef balls left over, just add them to the sauce.)

Cut up remaining small pieces of cabbage and distribute them evenly over
the top of the balls. Add the bay leaf. Check for seasonings.
(You may wish to add more lemon juice, cranberry sauce or brown sugar,
according to your taste.)

Simmer, covered on top of the stove for 20 minutes.

OVEN: 350
Bake uncovered for 20 minutes more to brown the top.

– – – – – – – – – – – – – – – – – –

NOTES : Excellent..lots of extra ground meat..made lots of meatballs and cooked
in same pot..freezes well..used ground turkey…can reduce lemon juice…

Title: Beef Tourti=8Are French Canadian Meat P=
ie
Categories: Pies/tarts
Yield: 2 servings

6 x Or 7 medium potatoes
2 tb Oil
1 1/2 lb Medium ground beef
1 lg Onion, diced
1/4 ts Allspice
1/4 ts Cinnamon
1/4 ts Garlic salt
Salt and pepper to taste
Pastry for 2 double-crust
9-inch pies

COMMENTS: The large quantity of potatoes and modest amount of
seasonning
seems to reduce the beef flavor. We vote for a little less potato and
an
extra pinch of spice. Boil potatoes and mash coarsely. Heat oil in
large,
heavy duty frying pan and brown beef and onion. Stir in potatoes,
allspice,
cinnamon, garlic salt, salt and pepper. Preheat oven to 400’F.. Line
two
9-inch pie pans with pastry. Using slotted spoon, fill pans with meat
mixture. Cover with top crusts, cutting vents so steam can escape. Bake=

in
preheated oven for 45 minutes or until golden-brown. Makes two
tourti=8Ares.
from the Montreal Gazette December 5 1984

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