Title: Orange Granola Cookies
Categories: Cookies
Yield: 1 servings

2 c Flour
2 1/2 ts Baking powder
1 1/2 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Ground cloves
1/2 c Butter or margarine,softened
1/2 c Sugar
1 Egg
1/3 c Frozen orange-juice
Concentrate, thawed,
Undiluted
1/2 c Honey
1 c Raisins
1 c Uncooked oats
1/2 c Sunflower seed

Stir together flour, baking powder, cinnamon, soda, salt and cloves; set
aside. In large bowl cream butter and sugar until light and fluffy. Beat
in egg. Alternately stir in flour mixture, orange concentrate and honey
until blended. Stir in raisins, oats and sunflower seed. Drop by
tablespoonfuls 2 inches apart on greased baking sheets. Bake in preheated
350 degree oven 15-20 minutes or until lightly browned. Cool on rack.
Makes 48

Notes: Category: Cookies
Main Ingredient: Orange-Juice
Servings: 4
Notes: Serving size is in dozen

Per serving (excluding unknown items): 2327 Calories; 8g Fat (3% calories
from fat); 36g Protein; 551g Carbohydrate; 181mg Cholesterol; 2689mg
Sodium

—–

Title: SUPER CRUNCHY SNACK MIX *
Categories: Snacks, Nuts, Chocolate
Yield: 1 servings

——————————PATTI – VDRJ67A——————————
4 c Popcorn
2 c Super Golden Crisp cereal
2 c Mini marshmallows
2 c Semi sweet chocolate pieces
1 c Peanuts
1 c Raisins

Combine all ingredients. Makes 11 cups.

—–

Pinwheels

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pkg flour tortillas
8 oz cream cheese — softened
8 oz sour cream
4 oz can chopped green chilies — drained
1/2 can black olives — chopped
1 cup shredded Cheddar cheese
garlic powder to taste
salsa

Mix together cream cheese, sour cream, garlic powder, chilies, and black
olives. Spread over tortillas; roll up. Wrap each roll-up in plastic
wrap and refrigerate overnight. To serve cut each roll-up into wheels;
pass salsa for dipping.

– – – – – – – – – – – – – – – – – –

Title: CHOCOLATE BREAD PUDDING (FINSAND)
Categories: Diabetic, Chocolate, Desserts
Yield: 14 sweet ones

1/2 c Chocolate chips;
3 c Skim milk;
2 Eggs;
1/2 ts Salt;
1/3 c Granulated sugar replacement
2 ts Vanilla extract;
8 sl Dry bread;

Melt the chocolate chips in 1 cup of the skim milk
over medium heat. Stir in the remaining milk. Set
aside. Beat eggs unitl frothy; add salt, sugar
replacement and vanilla extract. Beat well. Stir egg
mixture into chocolate/milk mixture. Trim crust from
bread and cut into slices into small cubes. Drop cubes
into greased 1 1/2-qt casseole or baking dish. Pour
chocalate mixture over the bread cubes; be sure to
saturate all the cubes. Set casserole in pan of hot
water. Bake at 350 degrees for 1 hour or until pudding
ic completely set. Serve warm or cold. Food Exchange
per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1
SERVING: 99;

Source: The Diabetic Chocolate Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and
her Meal Master

—–

Moroccan Orecchiette with Grilled Fish Salad

Recipe By : Wms-Sonoma: Pasta Soups and Salads; Joanne Weir
Serving Size : 6 Preparation Time :1:00
Categories : Pasta Salad
Wms Sonoma Xport

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces pasta — dried orecchiette
1 tablespoon olive oil
–Sauce:–
2 teaspoons cumin
1 teaspoon paprika — sweet
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
3 garlic cloves — minced
1/2 small yellow onion — minced
1/3 cup chopped fresh cilantro — (coriander)
1/4 cup chopped fresh parsley
1/3 cup fresh lemon juice
3 tablespoons olive oil
Salt and freshly ground pepper
–:–
1 pound tuna steak — or swordfish fillet
1 tablespoon olive oil
–:–
1 lemon — cut into 6 wedges

1. Prepare a fire in an outdoor charcoal grill or preheat a broiler (griller).

2. In a large pot over high heat, bring the water to a boil. Cook the pasta
(12-15 minutes); drain and toss with 1 tablespoon oil. Cover and cool
completely in the refrigerator, 1-24 hours.

3. To make the sauce, in the work bowl of a food processor with the metal
blade or a blender, combine the cumin, paprika, turmeric, cayenne, garlic,
onion, cilantro, parsley, lemon juice, 3 tablespoons of the olive oil and
salt and pepper to taste and puree until smooth.

4. Coat the tuna or swordfish with the remaining 1 tablespoon olive oil.
Grill the fish over a medium-hot fire or broil (grill), turning
occasionally, until opaque throughout when pierced with a knife, 64
minutes. Set aside until the fish is cool enough to handle. Place on a
cutting surface and cut into 1-inch (2.5-cm) cubes.

5. In a large bowl, combine the sauce, orecchiette and fish. Toss to mix well.

6. To serve, place in a serving bowl or divide among individual plates and
garnish with the lemon wedges. Add tomato slices and lettuce leaves for
more color. Serve at room temperature.

One-Sixth 35.1% CFF: Calories 436 (Kilojoules 1,832): Protein 25 g;
Carbohydrates 49 g; Total Fat 17 g: Saturated Fat 3 g; Cbolesterol 29 mg;
Sodium 227 mg; Dietary Fiber 2 g

CHERMOULA (Morocco) – a simple, robust sauce with as many variations as
there are cooks. Recipes by Joanne Weir in Williams-Sonoma Pasta Soups and
Salads (1996: Time-Life). 6/30/1997 Contact: phannema@wizard.ucr.edu |

Lamb Variation: Use one-third the amount of olive oil and substitute lamb,
blade portion (grilled/broiled) — serve warm or hot.
McServing 36.9% CFF: Calories 463: Total Fat 19 g Serve with a variety of
raw vegetables; lowfat plain yogurt mixed with a mango based hot sauce as a
dip (see Jump Up and Kiss Me, by Jennifer Trainer, for an example).

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 1032 0 0 0 0 0 0 0 0 0 0 0 0 0 0

ONION DIPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SPINACH ONION—–
1 Envelope dry onion soup mix
2 c Sour cream
1 pk Frozen chopped spinach,
Cook, and WELL drained
—–CHEDDAR ONION—–
1 Envelope dry onion soup mix
2 c Sour cream
3/4 c Shredded cheddar cheese
3 tb Pimento
ds Tabasco (to taste)
—–INDIAN ONION—–
1 Envelope dry onion soup mix
1 c Sour cream
1 c Plain yogurt
2 tb Finely chopped peanuts
1/2 ts Curry powder (or to taste)

For all recipes above:

In medium bowl, blend soup mix, sour cream and the additional ingredients.
Cover and refrigerate 2 hours. Serve with chips or cut up raw vegetables.

Typed by Dale/Gail Shipp

– – – – – – – – – – – – – – – – – –

CHRISTMAS/THANKSGIVING STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Entrees Holiday
Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Beef, ground
2 tb Butter
1 t Salt
1/2 c White rice, raw
1 Poultry liver
-(from the bird you
-are going to stuff)
1/2 c Pine nuts
1/2 c Almonds (blanched),
-whole
10 Prunes, pitted
1/2 c Raisins
10 Chestnuts (up to 15)

Cook the chestnuts: Cut a groove on each chestnut and
roast them on the stove (if you’ve got an electric
stove, placing the chestnuts on the burner will do the
trick, though you’ll have to do some cleaning
afterwards.) When they’re done, peel them. Watch your
hands.

Brown the beef with half the butter. Add the rice,
salt and a little water, and let it cook on low heat,
until the water is absorbed.

Boil the liver, mince it and add it into the rice and
meat. Add the almonds, prunes, raisins, chestnuts
(cut in chunks) and pine nuts. Add a small amount of
water and let everything simmer until the water is
absorbed.

The stuffing is ready to use. Add the remaining
butter and bake it. I usually wrap the stuffing in
aluminum foil, put it in a separate pan and bake it
along with the chicken. When the chicken is ready, the
stuffing is ready too!

NOTES:

* Holiday stuffing with fruit and nuts — This is an
elaborate version of the type of poultry stuffing made
in Greece. People there have never heard of bread
stuffings and, once you taste this recipe, you’ll
never want to hear about bread stuffings either! I got
the recipe from my mother, who got it from a friend,
who got it from her sister-in-law, who… Yield:
stuffs 5-6 lb poultry.

* If the chestnut-roasting procedure is to messy for
you, then just boil them.

* The amounts in the ingredients list are there for
completeness’ sake. You should really interpret them
as a few, a handful or one small package. The only
thing you have to bear in mind is that putting more
prunes will make the stuffing sourer, and putting more
raisins will make it sweeter.

* The original recipe suggested using unpitted
prunes. I believe that using pitted prunes is safer
for the teeth!

: Difficulty: easy to moderate.
: Time: 1 hour preparation, 1-2 hours cooking.
: Precision: no need to measure.

: Kriton Kyrimis
: Princeton University, Computer Science Dept.,
Princeton, New Jersey, USA :
kyrimis@princeton.princeton.edu
allegra!princeton!kyrimis

: Copyright (C) 1986 USENET Community Trust

– – – – – – – – – – – – – – – – – –

Roast Pepper Terrine with Basil and Olives

Recipe By : Safeway Magazine, June 1997
Serving Size : 4 Preparation Time :1:00
Categories : Light Meal New
Starters Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large red peppers
2 large yellow peppers
2 large green peppers
2 tbsp extra virgin olive oil — plus extra brushing
1 tbsp pesto sauce
1 clove garlic — peeled and crushed
salt and freshly ground black pepper
5 ripe, full-flavoured tomatoes — skinned qrtrd dseedd
1/2 pkt fresh basil — torn
— TO SERVE —
fresh basil
black olives
extra virgin olive oil
balsamic vinegar

1. Preheat the oven to 220C/425F/Gas 7. Halve the peppers, place them in a
large roasting tin, skin side up, and roast for 25 minutes or until the
peppers have softened and the skins have wrinkled. Cool completely, then
pull out the cores and peel away the skins.

2. Lightly oil a deep 450g/1lb loaf tin, and line with clingfilm. Mix
together the pesto sauce, garlic and seasoning.

3. Place half the red peppers on the base of the tin, then top with a third
of the tomatoes. Season, scatter with some torn basil leaves and drizzle
over a little of the pesto mixture. Top with all the yellow peppers before
repeating the layering process with the green peppers and the rest of the
ingredients, finishing with the remaining red peppers.

3. Cover the terrine with a sheet of clingfilm and place the tin on a plate
to catch any juices. Put some heavy weights on top of the peppers and then
leave overnight in the fridge to compress the layers.

4. To serve, carefully remove the terrine from the tin and slowly peel away
the clingfilm. Cut into thick slices and serve with basil and olives, and
drizzled with the olive oil and balsamic vinegar.

– – – – – – – – – – – – – – – – – –

NOTES : This makes a wonderful starter, full of seasonal flavours, or as a
delicious vegetarian lunch when served with a few slices of feta cheese and
some crusty bread. The ingredients can also be tossed together in a bowl to
make a tasty salad.

Serves: 4-6
Preparation time: 35 minutes
Cooking time: 25 minutes

Title: Jack O Lantern Cookies
Categories: Cookies, Kids, Halloween
Yield: 20 cookies

9 oz Chocolate wafer cookies
1/2 c Peanut butter; smooth
24 oz Vanilla flavor almond bark
Orange paste food coloring
Black licorice candy

Spread a small amount of peanut butter on the flat side of the
cookies; top with remaining cookies. Cut licorice into triangles and
squares to make faces. Melt almond bark following package
directions. Remove from heat and tint with food coloring. Using
tongs, dip each sandwich cookie in melted candy, coating completely.
Gently shake each cookie to remove excess coating. Place on wire
rack with waxed paper underneath. PLace licorice pieces on the
cookies for faces. Cool completely before removing from rack.
Source: Gifts That Taste Good

MMMMM

POLENTA COL RAGU DI BACALA

Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Bacala or Staccotisso
(fish, bones and skinless)
4 tablespoons virgin olive oil
1/2 medium red onion, chopped into 1/4-inch dice
3 cloves garlic, thinly sliced
1 cup dry white wine
2 cups basic tomato sauce
2 tablespoons
2 tablespoons
2 cups polenta, quick cooking (instant)

Soak bacala for 3 days in cold water, changing water daily. Cut into
1-inch
cubes. In a 4 quart sauce pan, heat olive oil until smoking. Add
onion and
garlic and cook over medium high heat until softened and light golden
brown, about 8 to 10 minutes. Add bacala and stir until well mixed
with
onions. Add wine, tomato sauce, fennel seeds and hot chilies and
bring to a
boil. Lower heat and simmer 1 hour or until reduced by one third.

Preheat oven to 375 degrees F. Lightly oil 2 10-inch cake pans. Make
polenta according to package instructions and, while still hot, pour
into
cake pans to fill halfway with polenta and allow to cool (about 15
minutes). Divide bacala over polenta among two pans and place in oven
to
bake 45 minutes. Remove, allow to rest 10 minutes, cut into wedges
like a
cake and serve with steamed fennel dressed like a salad.

Yield: 4 serving

– – – – – – – – – – – – – – – – – –