Date: Thu, 20 Oct 94 09:13:10 EDT
From: dmc@cherry-semi.com (Dawn Chace)

Recipe from the Susan Powter recipe book.

Salsa

3 med. tomatoes, cut into chunks
1 med. green bell pepper, seeded and cut into chunks
1 scallion, with top, cut into large pieces
2 Tbs. chopped fresh cilantro, optional
1/2 jalapeno pepper, seeded and minced (include seeds for a
hotter salsa)
1 Tbs. freshly squeezed lime juice
1/2 tsp. fine sea salt

Put all the ingredients into a food processor fitted with the
metal blade and pulse to coursely chop. The salsa will keep up
to a week in the refrigerator.

Serves 6
Calories: 24 (1/2 cup)
fat: 0 gm, 0% fat

CHOCOLATE-DATE LOG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Nancy Speicher DPXX20A
1 lb Pitted dates
2/3 c Walnuts — coarsely chopped
1/4 c Candied red cherries — chopped
5 Pieces candied ginger
-finely chopped (3 tb)
2 tb Sugar
4 oz Semisweet chocolate squares
1 c Walnuts — chopped

1. Grind dates through finest blade of meat grinder, or chop very
fine in blender or food processor.
2. Combine dates, 2/3 c nuts, the candied cherries and ginger. Turn
out on breadboard sprinkled with sugar. Knead with hands to blend
thoroughly.
3. Form into a roll, 2″ thick about 9″ long. Wrap in waxed paper;
refrigerate at least 1 hour before coating with chocolate.
4. In top of double boiler, melt chocolate over hot, not boiling,
water. Pour over date roll, spreading to coat evenly all over. Roll
in chopped walnuts. Refrigerate until chocolate is hard.
5. To serve, cut into thin slices. Makes 1 log, about 1 3/4 lbs.
Source: McMcall’s Cookery, No. 13

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ORANGE-DATE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Margarine
3/4 c Sugar
1 Egg
1/2 c Orange juice
1 Orange
1 1/2 c Flour
1 t Baking powder
1 t Baking soda
1/2 ts Salt
1/2 c Dates — finely chopped

Recipe by: Paul and Tanis Bennett
Preparation Time: 30:0
Preheat the oven to 375 degrees F. and grease a couple
of muffin tins.

Cream the margarine and sugar; add the egg and beat
well.

Cut the whole orange in quarters, remove the inner
white membrane and put the orange in the blender. Add
the orange juice and blend until fairly fine.

Sift the flour, baking soda, baking powder, and salt.
Then combine with the margarine/sugar/egg mix, the
orange blend, and the dates.

Spoon the mixture into the muffin tins. Bake at 375
F. for about 18 minutes.

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Spirulina Shake

This is a good tide over between meals or as a light meal, but can be an
acquired taste.

Ingredients:

10 ice cubes
1 ripe banana
1 T spirulina
1 T herbal liquid
1 T honey

Blend ice in food processor or blend until slushy. Add banana and blend until
evenly mixed. Combine remaining ingredients and blend until smooth.

Nutrition (per serving) 189 calories

Saturated Fat 0 g
Total Fat 1 g ( 3% of calories)
Protein 2 g ( 3% of calories)
Carb 44 g (94% of calories)

Cholestorol 0 mg Sodium 8 g
Fiber 1 g Iron 1 mg
Vitamin A 290 IU Vitamin C 14 mg

Source: Dennis Lamour

Title: Baked Apple Rice Pudding
Categories: Diabetic, Rice, Desserts, Fruits
Yield: 6 servings

1/3 c Egg substitute
2 c Pared and cored apples,
-finely chopped (2 medium)
1 1/2 c Cooked white rice
1/2 c Pitted dates, snipped
1/4 c Sugar
1/2 ts Cinnamon
2 tb Unsalted margarine, softened
1 ts Vanilla
2 Egg whites
1/4 ts Cinnamon

Preheat oven to 325 degrees F. Mix together the egg substitute,
apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat
the egg whites until stiff peaks form; fold into rice mixture. Turn
into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on
top. Place casserole in a pan of very hot water (1 inch deep). Bake
at 325 F. about 70 minutes. Serve warm or chilled. If desired,
garnish with fresh apple slices dipped in lemon juice.

Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit
exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42
mg sodium; 0 cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo, MD,FACP and
Joyce Daly Margie, MS. Posted by Sandee Eveland

MMMMM

Title: MASCARPONE SUBSTITUTE (FRESH CHEESE)
Categories: Dairy, Misc
Yield: 2 cups

-BARI HILL
Posted by MILLIE OTHMAN
2 qt Whole milk
<<>>
1 1/2 c Whipping cream; and
1/4 c Buttermilk (for whole milk
Cheese)
<<>>
2 tb Buttermilk; for cream cheese
2 qt Whole milk; or
1 1/2 c Whipping cream
1/4 c Buttermilk; (for whole milk
-cheese) or
2 tb Buttermilk (for cream
-cheese)

Whole milk produces a luscious light cheese. The tangy
flavor is ideal with a sprinkling of chopped chives or
seasoned pepper on appetizer crackers, or with toast
and berry jam for breakfast. Whipping cream makes a
velvety, cool tasting cheese comparable o the Italian
mascarpone. Serve it as you would the whole-milk
cheese. Both cheeses will keep in the fridge for as
long as 5 days* In a pan over medium heat, warm milk
or cream to lukewarm (90-100 degrees) and pour into a
bowl. Stir in buttermilk, cover and let stand at room
temperature for 24-48 hours until a soft curd is
formed (mixture will look like soft yogurt). Curd
forms faster on hot days than cool ones. Line a
colander with clean muslin cloth that has been dipped
in cold water and wrung dry; set in sink. Pour curd
into colander and drain for about 10 minutes. Fold
cloth over curd. Set colander on a rack in a rimmed
pan (for the milk curd, leave at least 1″ between rack
and pan bottom to allow for drained liquid.) Make
whole unit airtight, covering with clear plastic film,
and refrigerate to drain for 36-48 hours. Makes 2 cups
with milk, 1 cup with cream. Comments: Let me add some
close relatives to your creme fraiche — to extend
that misc. file. I just recently made use of the
mascarpone recipe that has been hanging around waiting
for ages. Dottie Cross just posted her mascarpone
recipe to me under the EAT YOUR HEART OUT-REPORT
subject. All in the family, so to speak.

Here is Bari’s post: (Bari Hill (JTJX23A) SUBJECT:
R-MASCARPONE SUBSTIT Millie again, Did you take note
that this mascarpone is creme fraiche well drained? I
appreciated this recipe when I needed mascarpone
recently and my only souce was a special order on
Tuesdays only at sixteen (yes, 16) dollars a pound! So
here’s to ‘miscellaneous’! mm format Norma Wrenn
npxr56b

—–

Bread Machine Whole Wheat Bagels

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
2 cups white bread flour
1 cup wheat flour
3 1/3 tablespoons brown sugar
2 tablespoons gluten
1 teaspoon salt
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. 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 – appro
ximately 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 shoul
d 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 garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

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

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Title: Dutch Green Split Pea Soup
Categories: Soups/stews, Low cal
Yield: 2 Servings

2 oz Canadian-style bacon
2 c Water, divided
1 1/2 oz Green split peas, sorted and
-rinsed
6 oz Pared potatoes, diced
1/2 c Chopped leeks
1/2 c Celeriac, pared and diced
2 tb Celery leaves
4 oz “precooked” kielbasa,
-1/4-inch thick rounds
1/8 ts Summer savory leaves
Pepper to taste

Cut bacon into small pieces and set aside. Bring 1 cup water to a boil in
2-quart saucepan; add dry peas and boil for 3 minutes. Remove from heat,
cover and let stand for 1 hour. Add remaining water and the bacon to
saucepan and bring to a boil. Reduce heat, partially cover, and let simmer
for 1 hour. Add potatoes, leeks, celeriac and celery leaves; cook until
vegetables are tender, about 30 minutes. Add kielbasa, savory and pepper;
cook until sausage is heated through. Serve hot.

Makes 2 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

—–

Title: Linguine with Sun-Dried Tomatoes and Toasted Pignoli Garlic Sauce
Categories: Pastas,Cheese, Nuts
Yield: 6 servings

3 cl garlic, minced fine
1 tb minced shallots
(or minced onion)
1 ts olive oil
1 c dry white wine
2 c half-and-half
1 tb chopped parsley
1 tb chopped basil
2 ts instant beef
bouillon crystals
2 ts tomato paste
1/2 c sun-dried tomatoes,
chopped fine
1/2 c toasted pignoli nuts
1 lb fresh linguine
1/4 c Parmesan Cheese
(imported preferred)

Boil water for pasta

Toast pignoli nuts lightly in oven or nonstick teflon fry pan.

In a large skillet or sauce pot, saute garlic and shallots in olive oil.

Add white wine and cook to reduce by half.

Add half-and-half, then bouillon crystals to sauce and reduce again by half.

Add tomato paste and mix well to blend in sauce. Add the basil.

Add toasted pignoli nuts. Stir to mix.

Add the sun-dried tomatoes and parsley and stir. Let this simmer gently
while the pasta cooks.

Cook pasta until just al dente. Drain. Put pasta in skillet with sauce
and mix well. Empty pasta and sauce into a large serving dish. Sprinkle
grated parmesan cheese over the pasta.

Take to the table and ENJOY!

Eugene R. Mariani

—–

HEBRIDEAN SCOTCH BROTH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Neck of mutton *
3 pt Water
1 t Salt
3 oz Barley
1 oz Onion
1 Piece Swedish turnip (5 oz)
1 lg Carrot
1 sl White cabbage (1/2“)
1 lg Leek
Black pepper
Parsley — to finish

*Note: Neck of mutton may be either whole or in chops
(use lamb only if you have to).

Start to cook this dish the day before serving. Boil
the neck of mutton in a large covered pan in 2-1/2
pints lightly salted water for 2 hours (or more if the
meat needs it). Skim off all the scum and the excess
fat as it rises to the surface of the water.

Take out the meet when it is tender. Put in the
barley and leave it soaking in the stock overnight.
Next day, bring the stock and barley back to the boil.
Prepare and dice all the vegetables except the leeks
to the stock and cook for another 60 minutes. Add the
leeks, cut into fine rings, 10 minutes before the end
of cooking.

If you want to have the meat in the stew, strip it off
the bones, cut into small pieces and return it to the
soup before reheating thoroughly.

Put a tablespoon of parsley in each plate, and pour in
the soup. If you prefer a two-dish meal, serve the
meat as a main course afterwards with potatoes –
Golden Wonder are Chrissie’s preferred variety. Bake
the potatoes if they are mature. Or boil them in
their jackets if they are new. For really fluffy,
floury boiled potatoes, Chrissie cooks hers whole and
unpeeled (never cut a Golden Wonder) for 12-15
minutes, depending on average size. Then drain out
all but a little of the water, lid the pan tightly and
steam the potatoes for another 10 or 15 minutes,
shaking regularly, until they are dry and floury in
texture.

Source: Elisabeth Luard in ”Country Living" (British),
February 1989. Typed for you by Karen Mintzias

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