Spicy Broccoli Spread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups broccoli flowerets
1/3 cup onion — chopped
1 small garlic clove — chopped
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
2 tablespoons Parmesan cheese — fres

Cook broccoli covered, in a small amount of boiling, salted water for about
12 minutes or until tender. Drain well.

In a small skillet, cook onion, garlic and red pepper in hot oil until onion
is soft, about 10 minutes. Combine broccoli, onion mixture, and Parmesan
cheese in a food processor; blend until smooth. Transfer to a small serving
bowl. Serve at room temperture or cover and chill for up to 24 hours. If
chilled, let stand at room temperature for 30 minutes before serving. Serve
with toasted french bread or crackers.

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CARROT RAISIN MUFFINS 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Flour
3/4 c Creamota
-(quick cooking
-rolled oats)
2 ts Baking powder
1/4 ts Salt
3/4 c Milk
1 c Grated carrot
3/4 c Raisins
1/2 ts Cinnamon
1 Egg
3 tb Oil

Mix flour, creamota, baking powder salt. Stir in
carrot, raisins cinnamon. Beat egg, milk oil. Make
a well in centre of dry ingredients, pour in liquid.
Mix lightly. 3/4 fill greased muffin pans bake at
375oF for 15-20 mins. From: Ricardo Landrau Date:
09-15-93

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Speedy Rice Pudding

Recipe By : – Oct/Nov ’96
Serving Size : 8 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c milk
1 egg — beaten
1 3 oz pkg cook-and-serve vanilla pudding mix
1 c instant rice — uncooked
1/4 c raisins
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

In a saucepan, combine milk, egg and pudding mix. Add rice and
raisins. Bring to a boil over medium heat, stirring constantly. Remove
from the heat; cool for 5 minutes, stirring twice. Pour into individual
dessert dishes or a serving bowl. Serve immediately or cover with
plastic wrap and refrigerate. Sprinkle with cinnamon and nutmeg just
before serving.

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Title: Egg Rolls B1
Categories: Vegetables, Chinese, Appetizers
Yield: 6 servings

5 md Dried Black Mushrooms
1/2 lb Ground Pork
1 1/2 ts Salt
1/2 ts Cornstarch
1/2 ts Soy Sauce
1 ds White Pepper
1 (2-1/2 lb) Green Cabbage,
-Finely Shredded
2 c Vegetable Oil
1/4 c Shredded Canned Bamboo
-Shoots
1/2 lb Cooked Shrimp, Chopped
1/3 c Finely Chopped Green
-Onions (With Tops)
1 ts Five-Spice Powder
1 (1 lb) Package Egg Roll
-Skins
1 Egg, Beaten
1/4 c Hot Dry Mustard
Red Sweet Sour Sauce:
1/2 c Red Wine Vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red Pepper Sauce

Soak the mushrooms in warm water until soft, approx. 30 mins.; drain.
Rinse in warm water; drain. Remove discard stems. Cut caps into
thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch,
soy sauce, pepper. Cover refrigerate approx. 20 mins. Heat 2 qts.
water to boiling in Dutch oven; add the cabbage. Heat again to
boiling; cover cook 1 min.; drain. Rinse w/ cold water until cab-
bage is cold. Drain thoroughly; remove excess water by squeezing
cabbage. Heat wok until 2 drops water bubble skitter when sprinkled
in wok. Add 2 tbs. of the oil rotate to coat sides. Add seasoned
pork; stir-fry until pork is no longer pink. Add the mushrooms
bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions,
remaining 1 tsp. salt, the five spice powder; cool. Place 1/2 cup
of egg roll filling slightly below the center of an egg roll skin.
Cover the remaining skins w/ a dampened towel to keep them pliable.
Fold the corner of skin closest to filling over, tuck- ing the point
under the filling. Fold in overlap the two opposite corners. Brush
fourth corner w/ egg roll up to seal. Repeat w/ re- maining skins.
Cover the filled rolls w/ a dampened towel or plastic wrap to prevent
dry- ing out. Pour remaining oil in a wok to a depth of 2 in. heat
to 350. Fry four or five rolls at a time for 2-3 mins. until golden
brown, turning 3 times. Drain on paper towel keep hot. Meanwhile,
stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth.
Let stand 5 mins. before serving. Serve the egg rolls with the hot
mustard and Red Sweet Sour Sauce. RED SWEET SOUR SAUCE: Mix all
ingredients in small bowl. Serve now or cover refrigerate.
Temperature (s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

MMMMM

BARM BRACK (TRADITIONAL IRISH BREAD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Mixed dry fruit–currants>>>
Dark golden raisins.
1 c Boiling black tea
1 ea Egg
1 t Mixed spice (see note*)
4 ts Marmalade
1 c (heaping)superfine sugar
2 1/2 c Self-rising flour

Place dried fruit in a bowl, cover with the hot tea
and let soak overnight. The next day, add the
remaining ingreds. and mix well. Preheat oven to 375
F. Pour batten into greased 7″ square pan and bake in
the center of oven for 1 1/2 hrs. Let cool in the pan
on awire rack. Slice and serve buttered with tea.

NOTE* (Mixed spices: equal parts of cinnamon,
clove, nutmeg, allspice, and mace.

1. In Northern Ireland and in the Republic, BRACK
is the Celtic word for salt and is used to mean
“bread”. Barm brack is leavened bread, the word BARM
meaning yeast.

2. The term “barmbrack” for an Irish fruit loaf or
cake does not derive from barm or leaven. It is a
corruption of the Irish word “aran breac” (Speckled
Bread).

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Title: Krautsuppe (Cabbage Soup)
Categories: German, Soups/stews
Yield: 6 servings

4 ea Slices Bacon; Thick, Diced 1 ea Head Green Cabbage;
shredded
2 ea Onions; Sliced 4 c Chicken Stock Or Bouillon
1 ea Turnip; Sliced 2 c Water
2 ea Carrots; Diced 6 ea Sprigs Parsley *
2 ea Potatoes; Cubed 1 ea Bay Leaf *

———————————-GARNISH———————————-
1/4 c Parmesan Cheese; Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a
thread.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a 6-quart saucepan or pot, combine all ingredients except salt, pepper
and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the
parsley bundle; season to taste. Pour into hot soup plates and garnish
with cheese.

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OATMEAL PANCAKES (MOZZER)

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Diabetic Pancakes
Cakes Vegetarian
Grains

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——MIX TOGETHER IN A MD
BOWL—————–
1 1/2 c Oatmeal
1/2 c Whole wheat flour
2 ts Baking powder
1 t Cinnamon
—–BEAT IN—–
1 c Low-fat milk
1 Egg
1 tb Oil
1/4 c Raisins

Lightly oil a frying pan and spoon batter on by
tablespoon turning when the top bubbles. The pancakes
are great for lunch sandwishes too. The oatmeal ones
are especially good with peanut butter. Food Exchanges
per serving: 3 PANCAKESó STARCH/BREADS EXCHANGE + 1
FRUIT EXCHANGE + 1 MILK EXCHANGE + 1 FAT EXCHANGE;
CAL: 484; PRO: 18gm; FAT: 12gm; CAR: 76gm;

Vegetarian Cooking for Diabetic by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her
Meal Master

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Title: CHOCOLATE DAMNATION
Categories: Desserts
Yield: 30 servings

——————————-BROWNIE SHELL——————————-
2/3 c Butter or margarine
4 oz Semisweet chocolate
2 c Sugar
4 Eggs; well-beaten
1 1/2 c Flour
1 ts Baking powder
1/2 ts Salt
1 tb Vanilla

———————————-FILLING———————————-
12 oz Semisweet chocolate squares
– or pieces
1/4 c Strong coffee
2 Eggs; separated
1/4 c Coffee liqueur
3 tb Sugar
1/4 c Whipping cream

——————————CHOCOLATE GLAZE——————————
4 oz Semisweet chocolate
3 tb Strong coffee
Chocolate curls (optional)

To make shell melt butter with 4 ounces chocolate in saucepan over low
heat. Remove from heat and add 2 cups sugar and eggs. Combine flour, baking
powder and salt and beat into chocolate mixture. Add vanilla. Line greased
15- x 10-inch jelly-roll pan with waxed paper. Pour in batter and spread
evenly. Bake at 350F 12 to 15 minutes, or until cake springs back when
lightly touched. Cake should be soft, not crisp. Turn out on rack and cool.

Meanwhile, to make filling, combine 12 ounces chocolate and 1/4 cup coffee
in top of double boiler and melt over hot water. Remove from heat. Beat egg
yolks until pale yellow and stir in some of chocolate mixture. Return to
chocolate in pan, stirring until smooth. Gradually stir in liqueur and
cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar and
beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate
mixture, then fold in egg whites.

Invert brownie shell on towel and peel off paper. Line bottom and sides of
greased 9-inch square baking dish with brownie shell, cutting strips for
sides and 9-inch square for bottom. Turn filling into cake-lined dish and
cover with plastic wrap. Chill 3 to 4 hours or until firm.

To make glaze, combine 4 ounces chocolate and 3 tablespoons coffee in top
of double boiler and melt over hot water.

Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let
glaze set and decorate with chocolate curls. Cut into very thin slices to
serve.

—–

Fresh Corn Seafood Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cajun Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Fresh corn — parboiled and
Removed from cob
6 sl Bacon
2 tb Butter
5 tb All-purpose flour
2 1/2 c Chicken broth
1 cn Crab meat
1 1/2 c Fresh shrimp — peeled and
Deveined
1 1/2 c Crawfish tails
2 1/2 c Half half
1 c Onion — finely chopped
1 t Seafood seasoning
Salt and pepper to taste

Fry bacon. Crumble and set aside. Add flour to bacon
fat, stirring with a wire whisk. Add broth and milk,
stirring rapidly with whisk. Cook for about 10
minutes. In another pot, melt butter, add celery and
onions. Cook briefly until vegetables are transparent.
Add crawfish and smother for about 5 minutes. Add to
milk mixture. Add corn, crabmeat, shrimp and
seasoning. Continue simmering for about 10 minutes. If
too thick, add more half half. Add crumbled bacon.

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NOTES : Festival: Louisiana Corn Festival; June 9-11,
1995 Recipe: Vickey Ryland Contact: Vickey Ryland
Address: 406 S. Sewell, Bunkie, LA 71322 Phone:
318-346-6318

Recipe By : LA Festivals

From: owner-Mm-Recipes@idiscover.Net O

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Title: Rolled Oats Bread
Categories: Bread Osg1966
Servings: 1

1 c Oats; rolled
2 c Water; boiling
2 tb Butter
1/2 c Brown sugar
1/2 ts Salt
1 ea Yeast cake
1 c Water; warm
4 c Flour
1 c Nut meats
Raisins; optional

Cook oats in 2 c. boiling water. Cook to lukewarm. Dissolve yeast in
1/2 c warm water, combine all ingredients. Let rise to double its
size. Put in 2 loaves, let rise again. Bake in moderate oven.

Note: Recipe reformatted a bit. Moderate oven is 350 – 400 F. Time not
given, probably 45 – 60 minutes. Watch closely.

Source: Mrs. Theo J. Butts, Perkins Grange, Erie County, OH
—–