Indiana Persimmon Almond Pudding Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Butter
1 1/4 cups Sugar
2 Eggs
1 3/4 cups All-purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 teaspoon Baking Soda
1 cup Sieved Persimmon Pulp
1/4 cup Buttermilk
1 cup Ground — unblanched almonds
Sugar

Preheat oven to 350 degrees. In a large bowl of electric mixer, place
butter and sugar. Beat together until very light and fluffy. Add eggs,
one at a time, and beat smooth.

In a small bowl, stir flour with baking powder, salt and soda. Add dry
ingredients alternately with persimmon pulp (made by putting about 1 pt.
of ripe persimmons through ricer or mashing and sieving) and buttermilk
to the creamed mixture, mixing until smooth. Stir in ground almonds.

Pour into greased 10″ tube pan. Bake for 45-55 min., or until a
toothpick inserted into center of cake comes out clean.

Cool in pan about 15 min. before turning out. If desired, dust each
slice with powdered sugar and garnish with fresh red and green grapes.

Makes about 12 servings
Source: James Whitcomb Riley Cookbook
From The Cookie Lady’s Files

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Date: Tue, 13 Sep 94 06:55:49 -1100
From:

recipe from The Uncheese Cookbook by Joanne Stepaniak (Book Publishing
Co., 1994)

Fettucini Alfonso

1.5 C frozen corn kernels
1.5 c low fat, non-dairy (vegan) milk
1 T onion granules

1 (15.5 oz.) can Great Northern Beans, rinsed and drained well

1 lb. fettucini

cracked black pepper

Thaw the corn kernels by transferring them to a mesh strainer and
placing them under hot, running tap water. Stir carefully until
completely thawed, drain well, and measure

Place corn, milk and seasoning in a blender, and process until
completely smooth. (It may take several minutes to completely
pulverize the corn). Pour the the blended mixture in a medium saucepan
and stir in the beans. Warm over medium-low until the beans are heated
through, stirring often.

While sauce is heating, cook the fettucini in a large pat of
boiling water until al dente. Drain well and return to the pot.
Add the hot sauce and toss until evenly coated. Serve immediately,
topping each portion with a generous amount of cracked pepper.

Per serving (6): Calories: 251, Protein: 1 gm., Carbohydrate: 30
gm., Fat 1 gm.

—

I didn’t like the lumpy beans, so I blended the rest and tried it that
way. Much more Alfredo when smoothed.

Curry Pecans

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pecan halves
—–CURRY MARINADE—–
2 ea Medium oranges, juiced
1 1/2 ts Curry powder
1 1/2 ts Worcestershire sauce
1 t Sugar
1 ea Garlic clove, minced
1/2 ts Salt (or to taste)

Combine all the marinade ingredients in a nonreactive
bowl. Add the pecans and allow them to sit at room
temperature for about 1 hour.

Prepare the smoker for barbecuing, bringing the
temperature to 200 deg to
220 deg F.

Drain the nuts. Transfer them to a piece of greased
heavy-duty foil just large enough to hold the nuts in
a single layer and place the foil in the smoker. Cook
the pecans until they are crisp and lightly smoked, 50
to 60 miutes. Serve immediately or keep in a coverd
jar for several days.

From: Smoke Spice By: Cheryl Alters Jamison and
Bill Jamison ISBN: 1-55832-061-X

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QUICK BARSHCH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea 10 oz cans beef broth
2 ea 1 lb cans red beets
1 c Water
1 tb Lemon juice
1 t Sugar
1/8 ts Pepper
1 x Dash of garlic powder
1 x Salt to taste
1/2 c Red table wine

Patties Dilute the broth using the juice from the red
beets instead of water. Put aside the beets for other
uses. Add 1 cup water. Cook the barshch for 5
minutes. Season. Add wine. Serve in cups with
Patties.

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FRAN,S POTATOE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Smokey-links cut-up
1 tb Oil
2 c Celery-diced
1 c Onion diced
2 cn Cream of celery soup
16 oz Cheese whiz
22 oz Milk
5 c Potatoes diced

saute smokey-links,onion,celery in oil..till done.Add
rest of ingredients and simmer for at least 45 min.
The longer the better.

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JALAPENO CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c all-purpose flour
1 c yellow cornmeal
2 T sugar
4 ts baking powder
1/2 ts salt
1 egg — lightly beaten
1/2 c sour cream
1/2 c milk
1/4 c butter — melted
4 oz can green chiles — chopped
: and drained

Preheat oven to 400 degrees. Grease twelve 2 1/2 inch
muffin pan cups. In large bowl combine flour,
cornmeal, sugar, baking powder, and salt. Add egg,
sour cream, milk, butter, and green chiles. Whisk
until batter is smooth. Spoon batter into muffin pan
cups. Bake 15 to 18 minutes. Serve warm.

Recipe By :

From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09
23:43:38 Edt

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Lowfat Gumbo

Recipe By : American Health Magazine – March ’97
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 quarts low-sodium chicken broth
1 tablespoon peanut oil
1 large yellow onion — diced
1 large tomato — peeled, seeded, dice
1/2 cup red bell pepper — diced
1/2 cup green bell pepper — diced
1/2 cup celery — chopped
5 cloves garlic — peeled and crushed
2 medium bay leaf
pinch dried thyme
pinch dried oregano
1 cup chicken — cubed
1/2 pound small shrimp — cleaned
1 teaspoon Creole seasoning
pinch cayenne
1/2 cup Fat-Free Roux — (recipe follows)
3 cups cooked rice
hot pepper sauce

1. Place chicken broth in a saucepan and bring to a simmer over medium
heat. Cover the pot; remove from heat.
2. In a large, heavy stockpot heat peanut oil over medium heat. Add onion,
tomato, bell pepper, celery, garlic, bay leaves, thyme and oregano, and
saute, stirring frequently, for about 20 minutes or until vegetables are
soft.
3. Add smoked chicken, shrimp, Creole seasoning and cayenne pepper to
vegetables, and cook for 5 minutes, stirring frequently. Gradually stir in
the precooked roux 1 tbsp. at a time, stirring constantly.
4. Slowly add the warm broth to the stockpot, 1.2 cup at a time, stirring
well to incorporate. Adjust seasoning to taste. Lower the heat and simmer
the gumbo for 30 to 40 minutes, stirring from time to time. Serve
immediately over hot rice and pass hot pepper sauce at the table.

FAT- FREE ROUX
(Makes 2 cups)

Store excess in an airtight container in the refrigerator or freezer. It
will keep indefinitely.

1. Preheat oven to 375 degrees F. Place 2 cups all-purpose flour in a heavy
roasting pan and put it in the oven. When the flour begins to brown, after
about 25 minutes, open the oven and stir with a wooden spoon, breaking up
any lumps.
2. Continue to stir the flour every 5 minutes, for about an hour, or until
it turns a nut-brown color. Remove the roux from the oven and let it cool.
When cool, strain the roux through a sieve to remove any lumps.

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NOTES : The recipe calls for smoked chicken…but I entered it as regular
chicken to be able to access the nutritional information (since smoked
chicken isn’t in the database).

Patty Ann’s Holiday Cherry Squares

Recipe By : Patty Ann Spalding
Serving Size : 1 Preparation Time :0:30
Categories : Christmas Cookies
Holidays

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 C Corn Flake Crumbs
1/2 C Margarine — softened
4 Tbsp Sugar
2 C Miniature Marshmallows
1 1/3 C Flaked Coconut (Angel Flake)
3/4 C Maraschino Cherries — chopped
1 Cn Eagle Brand Condensed Milk
1 C Walnuts Or Pecans — chopped

Oven 350 degrees F.

In a 13 x 9 x 2 inch baking pan, combine cornflake crumbs, butter and sugar.
Press down firmly with back of spoon. Sprinkle coconut, marshmallows, and
cherries evenly over crumb crust. Pour sweetened condensed milk over all
evenly. Bake at 350° for about 25 minutes. Cool completely before cutting
into squares.

Store in tin box between layers of wax paper.

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SPINACH AND CHEESE CURRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entrees Indian
Vegetables Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Spinach, fresh
1/2 lb Ricotta cheese,
-fresh (see note)
3 md Brown onions
Ginger, fresh
-(1 1/2 inches),
-chopped fine
1 md Tomato
1 1/2 t Cumin seeds
1/2 t Turmeric
1/2 t Red chile powder
-(cayenne — more to taste)
2 Cloves
1 pn Nutmeg
1 pn Mace
1 T Ghee (or use
-melted butter or oil)
Salt (to taste)

Cook the spinach and chop it up. Cut the cheese into about 3/4-inch
cubes and deep fry a few pieces at a time in oil (a wok is good for this).

Fry the chopped onions in the ghee. When almost brown, add the
finely-chopped ginger. Use a medium to high heat. When the onions are
golden, reduce the heat and add the skinned and chopped tomato, then the
spices and salt. Cover for a few minutes, then add the spinach and salt.
Cover and simmer about 5 minutes to let spices penetrate. Add the cheese
pieces, mix and serve.

NOTES:

* Indian vegetarian spinach and cheese curry — This is a dish I learned
from an Indian lady, at a cooking class. It’s simple to make and has a
beautifully subtle flavor. As per true curries, it uses raw spices instead
of some prepackaged curry powder. Yield: Serves 4 to 6.

* We eat this dish as a meal with rice, although you can use it as one
dish along with others.

* The quantities given for the spinach and cheese are very flexible. I
never measure or weigh them, just putting in what seems right. Experiment.
Similarly, it can be kept hot for a while with no loss in taste or texture.

* In North America, most Ricotta cheese is packed as a pot cheese. This
recipe calls for a more solid form of the cheese. Specialty ethnic markets
in large cities will carry solid Ricotta. You can make your own by buying a
tub of pot Ricotta and wrapping it in a clean cloth to wick the moisture
out, leaving the whole assembly in the refrigerator for a week or so, and
changing the cloth every day. With such treatment the cheese will gradually
solidify enough that you can slice and fry it. Buffalo-milk Mozzarella is a
fair substitute, and ordinary Mozzarella is a last-chance substitute.

* Don’t fry the cheese too long. It should have a golden exterior and
have a marshmallow texture inside. Frying too long makes it hard and dry.

* Use whole cumin seeds and cloves, not the ground variety.

* Like most curries, this reheats splendidly.

: Difficulty: easy to moderate.
: Time: 1 hour.
: Precision: Approximate measurement OK.

: Peter C. Maxwell,
: Department of Computer Science,
: University of New South Wales,
: Sydney, AUSTRALIA.
:
: peterm%cadvax.oz@seismo.css.gov

: Copyright (C) 1986 USENET Community Trust

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Title: Honey Oatmeal Chewies
Categories: Cookies, Crisco.014, Walnuts, Raisins, Coconut
Yield: 72 cookies

1 1/4 c Butter Flavor Crisco
1 c Sugar, granulated
1/4 c Honey
1 Egg
1/4 c Milk
1 ts Vanilla
2 1/2 c Flour, all purpose
1 ts Baking Soda
1/2 ts Salt
1 c Oats, quick cooking NOT
– instant or old fashioned
1 c Coconut, flaked
1 c Raisins
1/2 c Walnut pieces
1/2 c Wheat germ ( opt )

Preparation Time: 25 minutes Bake Time: 11 to 14 Minutes

1. Heat oven to 350 F.

2. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey,
egg, milk and vanilla in large bowl at medium speed of electric mixer
until well blended.

3. Combine flour, baking soda and salt. Mix into creamed mixture.
Stir in oats, coconut, raisins, walnuts and wheat germ. Drop rounded
teaspoonfuls of dough onto ungreased baking sheet.

4. Bake at 350 for 11 to 12 minutes for soft cookies, 13 to 14
minutes for crisp cookies. Remove to cooling rack.

Makes 6 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 18.
Shared by: David Knight

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