Title: SUGAR-FREE APPLE PIE
Categories: Diabetic, Pies, Desserts
Yield: 6 – 8 folks

6 oz (1 cn) frozen apple juice
-unsweetened concentrate
2 tb Rounded all purpose flour;
1 ts Cinnamon
1/4 ts Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9″ double-crust pie shell
-unbaked

In a small saucepan, combine the frozen apple juice,
flour, cinnamon and salt. Stir constantly over medium
heat until the mixture is thick and bubbly, 3 to 5
minutes. Peel and slice the apples and stir them into
the apple juice mixture. Pour the mixture into the
unbaked pie shell and dot with butter. Position the
top crust over the filling, cutting slits for the
steam to escape. Trim and seal the edges. Brush the
top very lightly with water and sprinkle with nutmeg
if desired. Bake at 450 degrees for 15 minutes. Reduce
heat to 350 degrees and bake for 30 minutes more.

Serves 6-8
Source: The Kansas Cookbook – Recipes from the
Heartland

From The Cookie Lady’s Files
Reformated 4 you and yours via Nancy O’Brion and her

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“Philly-Style” White Pizza

Recipe By :=20
Serving Size : 15 Preparation Time :0:00
Categories : Main Dish Pies
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med. Onion, sliced
1 Med. Green pepper, sliced
8 oz Mushrooms, sliced
8 oz Roast beef, shaved
3 tb Worchestershire sauce
3/4 ts Garlic powder
1/4 ts Pepper
1 Loaf frozen white bread
– dough, thawed
3 tb Olive oil
1 ts Crushed garlic
4 c Asst. shredded cheeses
/4 c Parmesan cheese, grated

Saute vegetables in 1 tb. olive oil until limp; add roast beef. Saute =
for three more minutes. Add Worchestershire sauce and seasonings; cook =
2-3 minutes more and remove from heat. Set aside. Dust work surface=
with flour and roll out bread dough to fit a 10″ x 15″ cookie sheet. =
Grease cookie sheet; fit dough into pan, making a rim of dough around=
edges of pan. Brush with remaining 2 tb. olive oil and spread crushed=
garlic over entire surface of dough. Top with a light layer of shredded=
cheese, then meat/vegetable mixture, distributing evenly. Top with=
remaining shredded cheese, then Parmesan. Bake at 400 degrees F. for=
20-25 minutes or until cheese is melted and bubbly. Let sit 5 minutes=
before cutting and serving. =20

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Arugula, Red Onion And Shaved Parmesan Salad

Recipe By : Cooking Live Show #CL8905
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
dressing:
1 tablespoon fresh lemon juice
1 teaspoon dijon-style mustard
salt and freshly ground black pepper
4 tablespoons olive oil
5 cups arugula leaves — trimmed, washed,
— dried and chilled
1 small red onion — peeled, cut into
— very thin rings
— and soaked in ice
— water
for 15 minutes
1/2 cup shaved parmesan

In a large bowl whisk together the lemon juice and mustard, seasoning
with salt and pepper to taste. Drain the red onion and pat dry. Just
prior to serving the salad, add the arugula and red onion to the
dressing and toss to coat. Taste and adjust seasoning with additional
lemon juice, salt and pepper if necessary. Sprinkle the salad with the
shaved Parmesan and serve immediately.

Yield: 4 servings

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Title: Spiced Potpourri for the Holidays
Categories: Crafts, Non-food, Christmas, Holidays
Yield: 6 servings

4 Oranges
4 Lemons
1/2 c Whole cloves
1/2 c Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 oz Decorated jelly jars with
-bands lids

using a vegetable peeler, peel fruit carefully, removing only the
peel, not any of the white pith. cut or tear into one inch pieces.

spread peel on paper towel lined pan. place in preheated oven to
175, or set oven to WARM. dry in oven for 1 1/2 hours, tossing
occasionally. Peels should be leathery and/or slightly crunchy.
spread peels on dry paper towels and let air dry for 24 hours.

combine with remaining ingredients. fill jars with mixture, place
lids on and screw bands on tightly. yield: 3 or 4 half pint jars.

to use: remove lid and leave band on for decoration to fragrance a
room. OR put one Tblsp into a jar and fill jar with boiling water to
release fragrance.

MMMMM

BROILED POTATO SKINS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Potatoes — lg
2 teaspoons Margarine — or
2 teaspoons Butter — sofftened
1 cup Cheese Montery Jack — with Jalapeno Pepper
4 Bacon slices — crisp crumbled

Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F oven
until tender, about 1 hour. Cool slightly Cut each potatoe lengthwise into
halves, scoop out insides, leaving a 3/8 inch shell. Spread inside of shells
with margarine or butter, sprinkle with salt. Cut each potatoe into six
pieces,
sprinkle with cheese and bacon.
Set oven control to broil or 550F. Broil potatoe pieces about 5 inches from
heat until cheese is melted, about 2 minutes.
Makes 48 appetizers.

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Title: Bell Pepper Curry
Categories: Veg-cook, August
Yield: 1 servings

3 4 peppers, diced
3 4 Tbsp chick-pea flour
1 2 Tbsp oil ( i prefer peanut
Oil)
1 pn Turmeric
1 2 tsp chilli powder (to
Taste)
Salt to taste
1 T Cumin seeds
1/2 t Mustard seeds
x Optional – peanuts, chana
Dal, urad dal – this makes
It crunchy
x Optional – a pinch of
Asafoetida)

heat oil in a pan. add mustard seeds when the oil is smoking. Wait for the
seeds to sputter. Add cumin seeds, (optional) dals, peanuts, asafoetida.
Drop the peppers in. Add turmeric, chilli powder and salt. Saute till the
peppers are slightly tender. Add the chickpea flour and mix well. Saute
till the flour makes a nice golden brown crust.

Serve hot with dal and rice.

From: raj@tsms.tandem.com (ganesan_raj@tandem.com (Raj Ganesan)). rfvc
Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

—–

Title: Double Chocolate Oatmeal Cookie
Categories: Cookies
Yield: 60 servings

1 1/2 c Sugar
1 c Margarine; softened
1 Egg
1/4 c Water
1 ts Vanilla
1 1/4 c All-purpose flour
1/3 c Cocoa
1/2 ts Baking soda
1/2 ts Salt
3 c Quick-cooking oats
6 oz Semisweet chocolate chips

Recipe by: Betty Crocker
Heat oven to 350 degreeF. Mix sugar, margarine, egg, water and vanilla.
Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2
inches apart onto ungreased cookie sheet. Bake until almost no indentation
remains when touched, 10 to 12 minutes. Immediately remove from cookie
sheet. About 5 1/2 dozen cookies.

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Apple Pandowdy No. 1968 Yields 6 Servings

3 Cups Tart Apples, Peeled 2 tsp Baking Powder
Sliced 1/2 Cup Sugar
1/2 tsp Nutmeg, Ground 1/4 lb Butter
1/2 tsp Cinnamon, Ground 1/2 Cup Whole Milk
3/4 tsp Salt 1 Egg
1/2 Cup Molasses
1 1/2 Cups Flour

Preheat the oven to 350 degrees.
Butter a (1 1/2 quart) baking dish.
Arrange the sliced apples in the dish.
Sprinkle with the nutmeg, cinnamon and 1/3 of the salt.
Spoon the molasses over.
Cover the dish with foil.
Bake for 30 minutes.
Combine the flour, baking powder, sugar and the remaining salt in a large
bowl.
Melt the butter in a small pan.
Remove from the heat
Stir in the milk and the egg.
Beat well.
Blend into the flour mixture.
Pour this batter over the apples.
Return the baking dish to the oven.
Bake until a toothpick comes out clean (about 30 minutes).
Serve topped with whipped cream.

Title: GENERAL TAO CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

10 oz Chicken legs – bite sized
1 tb Minced fresh ginger
2 Scallions – 2 inch lengths
1 tb Minced garlic
2 tb Dried chilli peppers – whole
2 tb Sugar
2 tb Soy sauce
1 1/2 ts Rice vinegar
2 tb Cornstarch
1/4 c Chicken stock
1 ts Sesame oli
2 c Soya oil for cooking
Marinade
1 Egg white
1 tb Cornstarch
1 tb Soy sauce

1. Cut chicken into pieces no larger than 3/4 inch
square. Combine marinade
ingredients in large bowl. Add chicken pieces and
set aside for 2
hours. Add 2 T cornstarch to chicken stock, store
in refridgerater. 2. In a deep pot, heat oil to 350 F.
In a basket, or slotted spoon, lower
several pieces of chicken into the oil. Fry until
chicken becomes
crisp (1 to 2 minutes) and test meat to ensure
doneness. Continue doing
several pieces at a time until all are cooked. 3.
In a wok, on high heat, reheat 2 T reserved oil. Add
prepared ginger,
scallions, garlic, and chilies. Stir to prevent
burning. Add the cooked
chicken pieces, still stirring quickly. 4. Add
sugar, soy sauce, vinegar, stock/cornstarch mixture
and stir until
thick. Remove from heat, stir in sesame oil, and
place on serving dish.
Serve with steamed rice.

—–

CHOCOLATE CHUNKY MIGHTY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Flour
1 c Bran cereal flakes
1 c Rolled oats
1 1/2 c Brown sugar
1 1/2 ts Baking soda
6 tb Buttermilk powder
1 1/4 c Water
1 ea Egg
4 c Butter — or marg, melted
-this must be a typo from
-original recipe!
1 c Chocolate chunks
1 c Chopped nuts

Mix dry and wet ingreds separately. Combine–will be
lumpy. Stir in chunks and nuts.

Bake in lined muffin cups 25-30 mins, until toothpick
test passes, and mufins are browned.

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