Cranberry Pineapple Chutney

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces Pkg fresh Cranberries
1/2 Pineapple (Fresh) -OR-
1 small Can of canned Pineapple
1 1″ long piece of fresh — Ginger Root
1 small Hot Chili Pepper
1 medium Lemon
2 Whole Cloves (opt)
2 Allspice Berries -OR-
1/8 teaspoon Ground Allspice
1 Stick Cinnamon -OR-
1/2 teaspoon Ground Cinnamon
1/4 cup Raisins
1/2 cup Dark Brown Sugar
1/2 cup Raspberry Vinegar
1 pinch Salt

1. Rinse and pick over Cranberries, discarding stems or blemished berries.
Peel, core and finely chop the Pineapple. Peel and grate or mince the
Ginger. Seed and mince the Chili. Remove two strips of zest from the lemon
with a vegetable peeler and extract the juice from the fruit. Tie the Lemon
zest and spices (if using whole spices) in a piece of cheesecloth, or just
add them to the pot.

2. Combine all ingredients in a saucepan. Because of the Cranberry’s high
acidity, they should not be placed in an aluminum or cast iron pan. Bring to
a boil. Reduce heat and simmer the chutney for 8-10 minutes, or until the
Cranberries begin to pop.
Correct the seasonings, adding more sugar, vinegar and lemon juice as needed;
the Chutney should be a little sweet a little sour and a little spicy.
Refrigerate at least 2 hours, preferably overnight. Remove the cheesecloth
bundle.

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BOBOLI BREAKFAST PIZZA

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Boboli Pizza
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DOLORES ASTROTH-NKHV59A
2 sm Bobolis
2 Eggs — scrambled
x Tomatoes — sliced
x Ham
x Swiss Cheese

Top each boboli with a lightly scrambled egg. Add in
this order: sliced tomatoes, ham and swiss cheese. The
Pizza Bobboli wrapper gives direction for time and
temp.

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Braised Celery And Red Pepper

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
8 Stalks celery — cut into 1″ lengths
1 small Sweet red pepper — cut into 1″ squares
1/2 cup Unsalted chicken broth/stock
1 1/2 teaspoons Chopped fresh oregano OR
1/2 teaspoon Dried oregano
10 milliliters Garlic — sliced
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper

1. Heat the oil in a large, heavy skillet over medium-high heat. Add
the celery and cook, stirring occasionally, for 4 minutes. Add red
pepper, chicken broth, oregano, garlic, salt and pepper. Reduce heat
to low and cook, covered, for 6 minutes.

2. Increase the heat to medium-high and cook, uncovered, stirring
occasionally, for 4 to 6 minutes, or until most of the liquid has
evaporated and the vegetables are glazed.

3. Serve immediately.

NUTRITIONAL INFORMATION: 59 calories, 4 grams fat, 0 grams
cholesterol.
SOURCE: “LIGHT AND EASY 1989”.

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CIOCCOLATA CHEESECAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes Chocolate
Alcoholic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Dorothy Cross-TMPJ72B
2 pound Ricotta cheese
1/4 cup Heavy cream
4 Eggs
1/4 cup Llight rum
1 teaspoon Chocolate flavoring
3 tablespoon Unsweetened cocoa
3/4 cup Sugar
1 1/2 teaspoon Confectioner’s sugar

In a large bowl, beat the ricotta cheese, heavy cream, rum, chocolate
flavoring, cocoa and sugar until very smooth and creamy. Pour the mixutre into
a well-buttered 9-inch springform pan and bake in a preheated 44 F oven for 30
minutes, then reduce the temperature to 325 F and continue to bake for another
hour, or until golden brown.

Transfer to a wire rack and allow to cool completely.

When completely cooled, remove the sides of the springform pan and decorate
the top of the cake with the confectioner’s sugar.

Either refirgerate or serve immediately.

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Title: COLD FRUIT COMPOTE
Categories: Fruits, Diabetic
Yield: 6 servings

3 Granny Smith apples; peeled
-cored and cut into chunks
3 Bartlett pears; Peeled,
-cored and cut into chunks
18 Dried apricot halves (4oz)
1 c Water
1/3 c Dried cranberries or
-dried cherries
1/3 c Honey
1 tb Orange rind; grated
1/2 c Orange juice
1 1/2 tb Lime juice

Place the apples, pears, apricots, water and
cranberries or cherries, honey orange rind, and orange
and lime juices in a large stainless steel saucepan.
Mix well to dissolve honey. REduce heat to low, cover
and simmer 6-8 minutes. Set the compote aside to cool
to room temperature, then cover and refrigerate
overnight. Serve cold.

Nutritional info per serving: 215 cal; 56g carb, .7g
fat (3%) Exchanges: 2.8 fruit Source: Jaques Pepin’s
Simple and Health Cooking Miami Herald 12/21/95

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PUREE OF APRICOTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
250 g (1 cup) dried apricots
1 tb Honey
1 t Grated orange rind (dry or
-fresh)

Cook fruit until tender in small amount of water to
preserve flavor. Liquidize, add honey and grated
orange rind and mix thoroughly. Chill. Serve plain,
with cream, or as topping for puddings, cakes and
custards.

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Title: Cream of Broccoli Soup
Categories: Soups/stews, Vegetables
Yield: 10 servings

1 ea Bunch of Broccoli 4 c Chicken Broth
1/4 c Butter 1/2 ts Marjoram
2 ea Onions 1/2 ts Thyme
2 c Chopped Celery 1 x Salt and Pepper
1 ea Garlic Clove 1 x Almond Slivers
1/2 c Flour 1 x Chopped Tomato
4 c Milk

Trim broccoli and cut into one-half inch thick slices. Steam in salted
water until tender. In large sauce pan, melt butter and saute onions,
celery and garlic until brown. Stir flour gradually into butter mixture.
Add milk slowly, then add chicken broth and herbs. Stir over low heat
until soup thickens and boils. Add broccoli, salt and pepper. Serve hot.
Top with almond slivers or chopped tomato, if desired.

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Title: J.R.’S LAYERED CHOCOLATE MOUSSE
Categories: Desserts, Chocolate
Yield: 20 servings

1 c Flour, unsifted
1/2 c Butter, softened
1 c Pecans, chopped
8 oz Cream cheese
8 oz Cool Whip
1 c Sugar
7 oz Instant chocolate pudding
1 1/2 c Milk
7 oz Instant vanilla pudding
1 1/2 c Milk
3/4 c Strawberries, fresh, sliced
1 Candy bar, chocolate

Servings: 20

Mix flour, butter and pecans together until finely crumbled. Press
into 9-by-13-inch cake pan. Bake at 350 degrees for 15 to 20 minutes.
Let cool.

Beat cream cheese and sugar until smooth. Fold in half of the Cool
Whip. Spread on top of the crust.

Mix 7 ounces (two packages) of instant chocolate pudding mix with 1
1/2 cups milk. Spread on top of cream cheese mixture. Mix 7
ounces (two packages) of instant vanilla pudding mix with 1 1/2 cups
milk. Fold 3/4 basket of sliced fresh strawberries into vanilla
pudding. Spread on top of chocolate mixture. Cover the top with the
remaining Cool Whip.

Shave a chocolate candy bar with a potato peeler and add shavings to
the top of the finished cake. Refrigerate for two hours before
serving.

The dessert is outrageously rich, so plan to serve small portions. Do
not use frozen strawberries or sugar-free pudding mixes. Sliced
bananas may be substituted for the berries.

From J.R.’s California Cafe, San Diego, CA

MMMMM

Golden Autumn Soup

Recipe By : anne.evans@rose.com (anne evans)
Serving Size : 1 Preparation Time :0:00
Categories : Soups Stews High Beta Carotine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Butter
1 large Onion — chopped
2 Leeks — chopped (white part)
1 large Potato — peeled and diced
1 cup Carrots — thinly sliced
2 cups butternut squash — diced 1/2″ cubes
3 cups Chicken stock
2 cups Light cream — up to 3 cups
2 ounce Dry white wine — optional
Salt and pepper
chopped chives, grated carrot — for garnish

In a large heavy pot, melt butter; add onion and leeks and cook until soft
but not brown. Add potato, carrots and squash; cook and stir 2 or 3
minutes. Add stock; cover and simmer about 20 minutes or until vegetables
are tender. Puree in food processor or blender until very smooth. Return
to saucepan. (Can be made ahead and frozen to this point). Stir in cream
to desired consistency. Add wine if desired. Heat slowly until very hot
(do not boil). Taste and season with salt and pepper. Serve garnished
with a sprinkle of chives or green onions and a little grated carrot.
Makes about 6 servings.

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Title: CAULIFLOWER-BEAN SALAD
Categories: Salads, Vegetables, Easy
Yield: 10 servings

16 oz Italian Dressing; 2 8-Ounce
-Bottles
2 tb Sugar
1 ts Dry Ground Mustard
4 lg Garlic Cloves; Crushed
32 oz French Style Green Beans;
-Drained, 2 Cans
-OR
16 oz Frozen French Style Green
-Beans; Thawed
32 oz Red Kidney Beans; Rinsed And
-Drained, 2 Cans
1 c Green Onions; Chopped, About
-10 Medium
1/2 c Fresh Parsley; Chopped
1 sm Head Cauliflower; Coarsely
-Chopped, about 4 cups

————————–GARNISH————————–
Lettuce

Mix the dressing sugar, mustard and garlic in a large
glass or plastic bowl, blending well. Add the green
beans, kidney beans, onions, parsley, and cauliflower
and toss to coat. Cover and refrigerate about 3 hours
or until well chilled, stirring occasionally. Just
before serving, drain the salad. Line a salad serving
bowl with lettuce leaves and spoon the salad onto the
lettuce.

Nutritional Information Per Serving:

Calories: 150 Protein: 5 Grams Carbohydrates:
19 Grams Fat: 7 Grams Cholesterol: 0 Milligrams
Sodium: 460 Milligrams Potassium: 500 Milligrams

Posted by: Rich Harper

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