DEVILLED CHEESE FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Clove garlic, halved
6 fl Milk
12 oz Grated Applewood smoked
-Cheddar cheese
6 ts Plain flour
1 t Prepared mustard
2 ts Worcestershire sauce
2 ts Horseradish relish
Cubes of ham and toasted
-granary bread, to serve

Method:

Rub the inside of the the fondue pot with the cut
clove of garlic, then add milk and heat until
bubbling. Toss cheese in flour, then add to the pot
and stir all the time over a low heat until it is
melted and the mixture is thick and smooth. Stir in
mustard, Worcestershire sauce and horseradish relish.
Serve with cubes of ham and cubes of toasted granary
bread.

(Serves 4-6)

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OREGANATO BREAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Flour, bread
3/4 Polenta — uncooked
6 pt Parsley flakes [dry]
3 pt Garlic — crushed
2 pk Yeast
2 pt Salt, preferably
4 pt Oregano — dried
3 Water

1/2 ea
Pepper; coarse black
Proof yeast in 4 T of the water. Mix all the dry
ingredients in a bowl, then add the liquids. Turn the
dough onto a floured surface and knead it for 10-12
minutes.The dough should have a coarse look, but will
be cohesive, stretchy, tacky but not sticky, and
resilient. Allow the dough to rise for about 1-1/2
hours (until double in size). Punch it down, and allow
it to rise again for 1-1 1/2 hours. Punch it down
again. Cut the dough into two (2) pieces and form into
rounds or french loaves. Allow to proof for 1 hour,
then bake like french breads in a 350 oven with steam
or spray for 45 minutes. Cool before cutting.

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2/3 c. water
1/4 c. white wine vinegar
3 T. powdered fruit pectin
1 T. snipped fresh dill
1 t. sugar
1/4 t. garlic powder
1/4 t. dry mustard
1/4 t. pepper
In a screw-top jar, combine all ingredients. Cover; shake. Chill up to 3
days. Shake before serving. Makes 1 1/4 cups.

Title: MALABAR CURRY POWDER
Categories: Spices, Oriental
Yield: 1 batch

34 g Tamarind
44 g Onion
20 g Coriander
5 g Cayenne
3 g Turmeric
2 g Cumin
3 g Fenugreek
2 g Black pepper
2 g Mustard, powdered

Grind all ingredients together. Makes about a quarter
pound.

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Chunky Garden Gazpacho

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 Ounces Can Tomato Sauce (1 1/2 cup)
2 Tablespoons Olive oil
2 Tablespoons Red Wine Vinegar
1 Tablespoon Honey
1 Med Tomato,cut in 1/2″ cubes
1 Med Green Pepper, chopped
1 Sm Sweet Red Pepper, chopped
1 Stalk celery, chopped
1 Clove Garlic, finely minced
1 Cucumber, seeded chopped
1 Scallion, chopped
1/2 Teaspoon Hot pepper sauce
1/2 Teaspoon Black Pepper

GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely
minced fresh chives, finely shredded lettuce, or minced parsley (optional).

In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey.
Stir in remaining ingredients. Top each serving with one of the above listed
garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: Add 2 T chopped
fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or
a cheese platter.

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Nutr. Assoc. : 1506 0 1573 0 1516 1105 1108 275 620 490 1337 1471 0

Title: SOUTHWEST BLACK BEAN SOUP
Categories: Soups, Meats, Vegetables, Mexican
Yield: 8 servings

1 c Onion; Chopped, 1 Large
4 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1 lb Black Beans; Dried
2 c Ham; Smoked, Cooked, Cubed
6 c Chicken Broth
2 T Red Chiles; Ground
2 T Cilantro; Fresh, Snipped
1 T Oregano Leaves; Dried
2 t Cumin; Ground
28 oz Whole Tomatoes; Undrained
1 ea Chipotle Chile; *

—————————-QUICK CREME FRAICHE—————————-
1/3 c Whipping Cream
2/3 c Dairy Sour Cream

———————————GARNISHES———————————
1 x Red Bell Pepper; Chopped

* Chipotle Chile should be one that has been canned in Adobo Sauce.
~————————————————————————-
Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell
pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer
until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food
processor workbowl fitted with steel blade or into blender container,
cover and process until smooth. Repeat with remaining soup. Serve with
Quick Creme Fraiche and Bell Pepper.
QUICK CREME FRAICHE:
Gradually stir whipping cream into sour cream. Cover and refrigerate up
to 48 hours.

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DOLE RAISIN PINEAPPLE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown sugar, packed
1/4 c Margarine
1 Egg
3/4 c DOLE Pineapple Juice
1 t Grated orange peel
1 1/2 c All-purpose flour
1/2 c Whole wheat flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Ground cinnamon
1 c DOLE Raisins

BEAT sugar and margarine until light and fluffy. Beat
in egg, juice and orange peel. COMBINE remaining
ingredients; stir into juice mixture until moistened.
Spoon batter into six muffin cups coated with cooking
spray. BAKE at 375’F. 25 minutes. Cool on rack; serve
warm.

Prep Time: 20 minutes. Bake Time: 25 minutes.

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Layered Tamale Pie with Corn, Tomatoes Cheese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Casseroles
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 19 oz can Kidney Beans
4 Cloves garlic
1 large Onion — chopped
2 medium Green peppers — diced
2 medium Carrots — diced
1 medium Jalapeno — seeded

2 tablespoons Dried oregano
1 tablespoon Ground cumin
1 16 oz. can whole tomatoes — drained
1 cup Whole kernel corn
3 1/2 cups Water
1 1/2 cups Yellow cornmeal
1 cup Shredded low fat — cheddar
1/4 teaspoon Black pepper
1 cup Shredded Monterey Jack — cheese

Drain liquid from beans, reserving 1/4 cup. In a large skillet heat reserved
bean liquid to a boil over medium heat. Add onion, garlic, green pepper,
carrots, jalapeno, oregano and cumin. Cover and cook, stirring occasionally,
until vegetables are tender and liquid is absorbed. About 10 min. Add drained
beans, corn and tomatoes; cook uncovered, stirring occasionally, for about 15
minutes or until thickened. Preheat oven to 350 deg. In a 2 quart saucepan,
heat
water, cornmeal and black pepper to boiling, stirring constantly. Cook for 5
minutes until well thickened. Into an 11 inch round baking dish, pour half of
the bean mixture, spreading evenly around bottom of dish. Spread half of
cornmeal mixture evenly over the bean mixture. Sprinkle with half of the
cheese.
Repeat layering. Bake for 35 minutes or until bubbly and brown. Cool for 10
minutes before serving.

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Dark Chocolate Raspberry Mousse

Recipe By : Chocolatier Vol. 1, NO. 7 1985
Serving Size : 6 Preparation Time :0:30
Categories : Desserts And Sweets Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Cups Fresh Raspberries
1/4 Cup Sugar
2 Tablespoons Framboise Liqueur
10 Ounces Bittersweet Chocolate, Coarsely Chopped
4 Tablespoons (1/2 Stick) Unsalted Butter
1 Cup Heavy Cream — chilled
3 Jumbo Eggs, Separated — at room temperature
3/4 Cup Heavy Cream, Softly Whipped — for garnish
1/2 Pint Fresh Raspberries — for garnish

1. In a small bowl, crush the raspberries roughly with a fork. Stir in the
sugar and the Framboise. Let the mixture stand at room temperature for 30
minutes.
2. In a modified double boiler, melt the chocolate and the butter.
3. While the chocolate is melting, whip the cream. Stir the egg yolks into
the crushed raspberry mixture. Whisk the egg whites.
4. Remove the bowl of melted chocolate from the modified double boiler and
place it on a work surface. All at once, stir in the raspberry mixture. Stir
in the whipped cream. Fold in the egg whites.
5. Turn the mousse into a serving bowl or individual dishes. Chill until
firm, about 2 hours for individual portions, five hours for a large bowl of
mousse.
6. Garnish each serving with a dollop of softly whipped cream and one or two
fresh raspberries.

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Title: SENSATIONAL BUCKWHEAT-WHEAT BAKE
Categories: Main dish, Grains, Vegetarian
Yield: 1 recipe

3 c Cooked AM Buckwheat Groats
— (Whole Brown)
1/2 c AM Cracked Wheat
1/2 c Diced red onion
1/3 c Diced celery
1/4 c Diced bell pepper
1/4 c Safflower oil
1 c Sliced mushrooms
1 c Diced tomatoes
1/3 c Slivered almonds
-OR- sunflower seeds
1 ts Sea salt (optional)
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 ts Chili powder
1/2 ts Poultry seasoning
1/2 ts Dried rosemary

Combine the buckwheat groats and cracked wheat in a bowl and set aside.
Saute the onion, celery and green pepper in the oil until light brown,
seasoning with the onion and garlic powder. Add the mushrooms and brown.
Stir in the tomatoes and stir for 2 minutes. Add the buckwheat mixture
and mix well. Add the remaining ingredients and mix well. Put into a
lightly oiled baking dish and bake for 30 minutes in a preheated 350 F.
oven.

Source: Arrowhead Mills “Hearty Main Dish Meals without meat” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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