Fresh Blender Lemonade

Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles
Serving Size : 1 Preparation Time :0:05
Categories : Beverages American Classics
Diner And Grill

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lemons — white pith removed
1/2 cup water
1/4 cup simple syrup — recipe in directions
1 1/2 cups crushed ice

FOR EACH SERVING:
Place 2 lemons, simple syrup, and water in a blender with top on and blend at
medium speed until lemons are liquified. Add ice and blend on high until pureed
(3 to 4 minutes). Serve in a tall glass with a straw and iced tea spoon and
garnish with a lemon wheel.

CHEF’S NOTE: Recipe can be adjusted to your personal preferences for sweetness
or tartness.

SIMPLE SYRUP:
1 cup water
2 cup sugar
Place sugar and water in a heavy saucepan and bring to a boil. Boil for five
minutes and transfer to a container to cool. Can be refrigerated for up to 6
weeks.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Suggested menu : California Spring Lunch (see cookbook).

Nutr. Assoc. : 803 0 0 0

Barbecued Ribs Oriental

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Ribs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 pounds Pork spare ribs
1 1/2 teaspoons Salt
1 Beef bouillon cube
3/4 cup Water — boiling
1 teaspoon Oil
1 can Pineapple,crushed — undrained
1/4 cup Brown sugar,dark — firm packed
1 teaspoon Onion powder
1/4 teaspoon Garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons Cornstarch
1/4 cup Water — cold

1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.

2. Place ribs on a rack in a shallow baking pan; bake in preheated 375’F.
oven until almost tender, 1 1/2 to 2 hours. Drain off fat.

3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size
saucepan.

4. Add oil, pineapple, brown sugar, onion powder, garlic powder,
Worcestershire sauce and remaining salt; bring to a boil.

5. Reduce heat and simmer, uncovered, 5 minutes.

6. Combine cornstarch with cold water in a small bowl; stir into sauce
mixture. Cook and stir until thickened.

7. Spoon sauce over drained, baked ribs.

8. Increase oven temperature to 425’F.; bake until nicely glazed, about 30
minutes.

– – – – – – – – – – – – – – – – – –

LEMON FLUFF CUSTARD FOR DEE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Eggs — well beaten
1/2 c Sugar
1/2 ts Salt — optional
1 c Half and half — scalded
1 c Sour cream
1/4 c Lemon juice — fresh squeezed
1 d Cinnamon
1 d Nutmeg
3/4 c Currants — or raisins
1 1/4 c Rice — cooked/cooled
1 Nutmeg — fresh grated

Preheat oven to 325 degrees F.
Mix the well-beaten egg with the sugar and salt. Add one-half of scalded
half and half in a very fine stream, stirring vigorously all the while. Mix
the sour cream into the remaining half and half, and stir into the first
mixture, along with the lemon juice.
Add the rice, currants (or raisins), and nutmeg. Mix together well. Pour
the mixture into a buttered casserole, and set it in a shallow pan. Pour
hot water into the pan, so that it comes about half-way up the side of the
casserole. Grate the fresh nutmeg on top of the custard.
Bake 1 1/2 hours, or until the custard is set and turning golden on top.
Just for you, Dee…enjoy!

Source: Barb Day, original

Barbara Day, Prodigy Food Wine Board

– – – – – – – – – – – – – – – – – –

Title: Marinated Spiced Olives
Categories: Appetizers, Snacks
Yield: 6 servings

3/4 c Pitted ripe olives
3/4 c Pimiento-stuffed green
-olives
3 Lemon slices
3 Dried red chilies
2 Garlic cloves, crushed
1 ts Mustard seeds
1 ts Black peppercorns
3 Allspice berries
1 3/4 c Olive oil

Add lemon slices, chilies, garlic, mustard seeds, peppercorns and
allspice berries. Stir in olive oil and mix well. Spoon mixture into
a large jar with a tight-fitting lid. Screw on lid tightly and turn
jar over several times to ensure ingredients are well mixed.

Let olives marinate at least 1 week before serving, turning jar
several times a day. Store up to 6 months in a cool place.

NOTE: Use a mixture of corn oil and olive oil for a more economical
marinade. Add sprigs of dried herbs to marinade, if desired. To serve,
garnish with lemon twists and a fresh parsley sprig, if desired.

MMMMM

Title: Strawberry Glazed Pie
Categories: Pies, Desserts
Yield: 1 pie

5 c Fresh strawberries
1 c C and H Granulated Sugar
1/4 ts Salt
3 tb Cornstarch
1 tb Lemon juice
1 Baked cooled 9″ pie shell

Wash, drain thoroughly, and hull strawberries. Arrange about 3 cups of
whole berries over bottom of baked pastry shell. Crush remaining berries
in a saucepan. In a bowl, mix sugar, salt and cornstarch; stir into
crushed berries. Heat slowly, stirring constantly, until mixture comes to
a boil and thickens. Remove from heat and stir in lemon juice. Cool,
then spoon over berries in pie shell Chill until glaze is set. Before
serving, garnish with Whipped Cream Topping.

For an extra-special treat make Strawberry Glazed Pie in a Meringue Shell
(see separate recipe “Special Pie Shell”).

MICROWAVE DIRECTIONS: Crush 2 cups berries in a deep 1 quart glass bowl.
Stir in lemon juice. Combine sugar, salt and cornstarch in small bowl.
Stir into crushed berries. Microwave at full power 3 to 6 minutes
stirring every 1-1/2 minutes until mixture is thickened. Precede {sic} as
recipe directs.

Reprinted with permission from _Pies On Parade_
(Jean Porter, C and H Sugar Kitchen)
Electronic format by Karen Mintzias

—–

Title: Nature’s Sweet Treat
Categories: Snacks, Kids
Servings: 6

1/3 c Mild flavored honey
1/2 c Creamy or chunky style
-peanut butter
1/2 c Nonfat dry milk

Combine honey and peanut butter in bowl. Gradually stir in dry milk until
thoroughly blended. Shape into narrow roll. Wrap in waxed paper and chill
until firm. Cut into bite-sized pieces and wrap in plastic wrap or waxed
paper.

Sounds like Valerie’s recipe except with nonfat dry milk substituted for
the wheat germ.

Came from the San Diego paper but can’t tell when. Submitted by Donna
Ransdell.

MMMMM

Zucchini Crescent Pie

Recipe By : Pillsbury and Mary Roberts, Sturgeon Bay, WI
Serving Size : 4 Preparation Time :0:45
Categories : Cheese/Egg Quiche

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups zucchini — thinly sliced
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder — or 1 clove
1/4 teaspoon basil
1/2 teaspoon oregano
2 tablespoons chopped parsley
8 ounces shredded lowfat mozzarella cheese
2 eggs — lightly beaten
1/4 cup reduced-calorie margarine
2 tablespoons dijon mustard
8 ounces tubed crescent rolls

Unroll each crescent dough and arrange in a sprayed pie pan to form a crust.
(Stretch to fit and spread evenly.) Seal the seams and crimp the rim. Brush
mustard on the dough.

In large skillet, heat some of the margarine and saute the onion for about 2
minute then add the zucchini (add rest of margarine if needed) and saute for
another 2 minutes or until zucchini are tender but firm. Stir in herbs and
salt and pepper; add garlic. Remove from heat. In a large bowl, combine the
cheese and the eggs. Stir in the saute. Transfer to pie pan.

Position oven rack so that it is about 4 inches from the bottom heat source.
Preheat to 325F.

Bake about 20 minutes. Let cool (set) for 10 minutes before serving.
[mcRecipe / patH 23 Au 96]

– – – – – – – – – – – – – – – – – –

NOTES : Move oven rack to position A/low. Or, par-bake the dough before
filling.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 2338

LATIN BLACK BEAN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans Mexican
Soups Mcdougall

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Black beans — dried
8 c Water
1 Onion — chopped
1 Green bell pepper — chopped
2 Cl Garlic — crushed
1 t Oregano
1 t Ground cumin
6 oz Tomato paste — canned
3 tb Red wine vinegar
1 tb Tamari soy sauce, low sodium
2 c Brown rice — cooked
1/4 c Green chiles — chopped
1/4 ts Tabasco sauce
2 tb Fresh coriander — chopped fre

Recipe by: McDougall Plan Place beans and water in a
large soup pot. Bring to boil; cook for 2 minutes.
Remove from heat, cover, and let rest for about 45
minutes. Return to heat. Add onion, garlic, green
pepper, oregano, and cumin. Cover and let cook over
low heat for 1 1/2 hours. Add tomato paste, vinegar,
and tamari. Cook an additional 30 minutes. Add chilis,
rice, Tabasco, and coriander. Cook 10 minutes. Serve
hot.

HELPFUL HINTS: This is a very spicy soup. Use less
Tabasco and less coriander if you prefer your foods
less spicy. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

– – – – – – – – – – – – – – – – – –

Title: Stewed Mushrooms Queens
Categories: Appetizers, Fish/sea, Soups/stews
Yield: 6 servings

1/2 lb Mushrooms
1/2 lb Queens (bay scallops)
1/4 pt Milk
1/4 pt Single cream or jersey milk
Tarragon vinegar
Anchovy essence
1 sm Bay leaf
Fresh parsley
1 1/2 tb Butter
1 1/2 tb Flour
Fried breadcrumbs; -OR-
Triangles of fried bread

Slice the mushrooms thickly. Put them into a pan with the cold milk
(and cream if using). Three-quarters cover the pan and bring quickly
to a fast simmer. Add the bay leaf and a little salt and reduce the
heat to very low. Three-quarters cover the pan again and leave to
stew gently for 5-6 minutes. Strain to separate the liquid from the
mushrooms, discard the bay leaf and keep the mushrooms warm in a very
low oven.

Make a smooth rich sauce with the butter, flour and creamy mushroom
cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar
and anchovy essence. Leave to simmer for 2-3 minutes then season to
taste with salt and pepper. Quickly stir in the queens and
immediately reduce heat to low. Half cover the pan and cook for just
5 minutes. Stir occasionally during this time and be sure to keep
the heat very low – only a very occasional bubble should break the
surface of the sauce or the shellfish may toughen.

Draw the pan away from the heat, quickly stir in the mushrooms and
check seasoning. Then turn the contents of the pan into a warmed
gratin dish (or divide it between warmed scallop shells for an
elegant first course). Sprinkle with parsley and garnish with fried
crumbs or triangles of fried bread. Serve alone as a first course,
or as a main course accompanied by some green beans and a little rice
or a loaf of warm French bread.

Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer.

Source: Philippa Davenport in “Country Living”, September 1988. Typed
for you by Karen Mintzias

MMMMM

Title: Cheesecake Flan
Categories: Desserts, Mexican
Yield: 1 servings

1/2 c Sugar
3 tb Water
8 oz Cream Cheese — softened
3 Eggs
1 ts Vanilla
1 cn Sweetened Condensed Milk
13 oz Can
Evaporated Milk

Caramelize the sugar and water. When caramelized, pour into a 9-inch
round
pan.

Preheat oven to 350.

Put cream cheese, eggs, and vanilla in blender. Blend until smooth. Add
condensed milk and blend again. Add evaporated milk and blend again. Pour
over caramelized sugar in pan and set pan in another pan with has about
one
inch of water in it. Bake for one hour. Cool and invert on a plate.
Chill.

Recipe By :

—–