Title: TOO-EASY TRUFFLES
Categories: Desserts, Candies
Yield: 60 servings

-Dottie Cross TMPJ72B
1 1/2 pk (12 ounces) Baker’s semi-
-sweet chocolate
1 pk (8 oz) cream cheese; softene
3 c Powdered sugar
1 1/2 ts Vanilla
Ground nuts or Baker’s Angel
-Flake coconut, toasted

Melt chocolate by placing in microwavable dish. Microwave on HIGH 3
to 4 minutes or until almost melted, stirring after each minute.
Remove from microwave. Stir until completely melted. Beat cream
cheese until smooth. Gradually add sugar, beating until well blended.
Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour.
Shape into 1-inch balls. Roll in nuts or coconut. Store in
refrigerator. Makes about 5 dozen truffles. Variation: To flavor
truffles with liqueurs, omit vanilla. Divide truffle mixture into
thirds. Add 1 tablespoon liqueur (almond, coffee or orange) to each
third mixture; mix well. Source: Orange County Daily Pilot Newspaper
Reformatted by: CYGNUS, HCPM52C

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Maine Fish Chowder

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Fish
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound Salt Pork — diced
4 cups Diced raw Potatoes
Med Onions — peeled sliced
2 teaspoons Salt
3 pounds White fleshed Fish *
2 cups Scalded Milk
1 teaspoon Butter or margarine
1/4 teaspoon Pepper — or to taste

* Use 3 – 3 1/4 pounds fresh skinned haddock or other white-fleshed fish
with bones in it.
Fry salt pork to render all fat in a heavy kettle and then remove. Add
potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over
medium heat, covered, 15 minutes, until potatoes are just tender.
Do not overcook. Meanwhile, cut fish into large chunks and put into another
saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly,
covered, until fish is fork tender, about 15 minutes.
Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add
fish and strained liquid to potato-onion mixture. Pour in milk and leave on
stove long enough to heat through, about 5 minutes. Mix in butter and pepper.
Serve at once. Serves 4 to 6.

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Is that enough for now?

Shanna

SCOTTISH HOT CROSS BUNS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
1 t Salt
1/2 ts Each:allspice, nutmeg,
Cinnamon
1/4 c Sugar
1 Stick butter, melted
1 Egg beaten
3/4 c Currents or raisins
1/3 c Candied citron fruit
Yeast mixture:
1 tb Dry yeast
1 tb Sugar
2/3 c Warm milk
1/2 c Warm water
1 c Flour
Glaze:
2 tb Milk
2 tb Water
3 tb Sugar

Begin by making the yeast mixture, mixing all
ingredients and setting it aside to proof ( foam ).In
another bowl sift flour, salt, spice and sugar. Add
fruits and mix well. Combine butter and eggs and add
to yeast mixture. Then add to flour mixture. Knead
dough on floured surface, 8 to 10 minutes or smooth
and elastic. add more flour if needed to keep dough
from sticking. Divide into 12 equal pieces and shape
into round buns. Place rolls far apart on greased
baking sheet. Cover and let rise at warm room
temperature for 45 minutes. Use a sharp knife to make
an X shape cut on surface of dough. Bake in a 425
oven for 15 to 20 minutes or golden. Cool on rack.
Make glaze by bringing ingredients to a boil in small
saucepan for 2 minutes. Brush glaze over buns thickly.

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While we’re at it, have you ever tried broiled grapefruit? This is a French
first course that we enjoy. Very easy. Just section the grapefruits
(important because they’ll be too hot to handle when served), then sprinkle
with brown sugar. Perch a maraschino cherry in the center if you like. Run
under the broiler just until hot and bubbly. Serve hot. WATCH OUT: do not
burn your mouth. They stay hot!

DEVILED HAM MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheese Fruits
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea English muffins — *
9 oz Deviled ham — 2 cns
1/4 ts Oregano
12 ea Apple rings — **
24 oz Cheddar — md, ***

* Muffins should be split, toasted and buttered. **
Apple Rings should be cored but unpeeled. *** Slice
the cheese into 12 2-oz slices and then slice them
diagonally.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Combine the deviled ham and
oregano and spread on the cut sides of the muffins.
Top with an apple ring. Place 2 cheddar triangles on
each muffin and broil until the cheese melts. Serve
hot.

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Title: Cinnamon Rolls
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 24 servings

1 c Warm water (110-115 F) 1 ts Cinnamon (optional)
1/4 c Instant dry milk Liquid sugar subsitute to
1 Package active dry yeast Equal 2 tbsp sugar,optional
3 1/2 c All purpose flour, divided 1 1/2 ts Margarine at room temp
1/8 ts Ground ginger 1/2 c Brown sugar twin granulated
1/4 c Vegetable oil Sugar substitute
1 ts Salt 1 1/2 tb Margarine at room temp

Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium
speed, using dough hook for 4 minutes. Add ginger, oil, salt,
cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low
speed, using dough hook, for another 4 minutes. Use as much of the
remaining flour as necessary to make a smooth resilient dough. Shape
the dough into a ball and place in a bowl that has been well greased
with margarine. Turn the ball over to coat the top with magarine.
Cover with a cloth and set in a warm place until doubled in volume.
Turn dough onto a lightly floured working surface and knead lightly.
Form into a ball an return to greased bowl, turning the top again to
cover it with margarine. Cover with a cloth and set in a warm place
until doubled in volume. Use 1 1/2 tsp margarine to grease the sides
and bttom of a 9 by 13 cake pan. Set aside for later use. Turn dough
onto a lightly floured working surface. knead lightly and form into
a ball. Cover with a cloth and let rest 10 min. Roll dough out to
form a 9 by 16 inch rectangle. Spread the softened 1 1/2 tbsp of
margarine evenly over the dough. Sprinkle evenly with the brown
sugar substitute and cinnamon mixture. Roll into a long roll like a
jelly roll and cut into 24 equal slices. Place the slices, cut side
down, in the cake pan, spacing them evenly. Cover with a cloth an
let rise until double in volume. Bake at 375 F for 25 to 30 minutes
or until golden brown. Turn rolls out of the pan onto a wire rack and
serve warm, if possible. Energy per 1 roll serving: 99 calories CHO
14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt.
Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel
Cavaiani, R.D.

MMMMM

Title: TEXAS PIT BARBECUE SAUCE (JFPH78B)
Categories: Sauces, Tex-mex, Bar-b-q
Yield: 8 servings

1 Medium onion; chopped
1 Clove garlic; minced
2 tb Butter/margarine
1/2 c Ketchup
1/4 c Water
2 tb Vinegar
1 tb Light brown sugar
1 ts Prepared mustard
1/2 ts Hot pepper sauce, (opt)
1 Lemon or orange, (opt);
Sliced
Salt and pepper to taste

Cook the onion and garlic in butter in a medium
saucepan until tender. Add ketchup, water, vinegar,
brown sugar, mustard, salt, pepper and hot pepper
sauce. Bring to a boil. Remove from the heat and let
stand for the flavors to mingle. At this point, a
sliced lemon or orange can be added, or a bit of the
juice of either. With this recipe, true Texans usually
add their own SECRET INGREDIENTS which can include
beer, wine, bourbon, bay leaves, chili powder,
tomatoes, vegetable oil or fat.

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CHILES RELLENOS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILES RELLENOS—–
1 c Grated manchego cheese,
-plus 2 tablespoons
1 c Grated panela cheese,
-plus 2 tablespoons
3/4 c Grated a¤ejo cheese
6 lg Poblano chiles, roasted,
-peeled, slit lengthwise
-down one side and seeded
Flour for coating
4 lg Eggs
1/2 ts Salt
1/4 ts Freshly ground black pepper
1 1/2 c Vegetable oil
1 c Roasted Tomato Salsa
1 c Roasted Tomatillo Salsa
6 tb Crema, creme fraiche or
-sour cream
—–CREMA (2 CUPS—–
2 c Heavy cream
1/4 c Buttermilk

CHILE RELLENOS:
Combine the grated manchego, panela and a¤ejo cheeses
in a bowl and reserve.

Working on a towel-lined counter, spread open 1 chile
at a time. Mold 1/2 cup of the cheese mixture in your
hands to form a compact torpedo-shaped log and place
inside the chile. Roll the flesh to entirely enclose
the cheese, using the towel to help shape a tight
roll. Place on a platter and stuff the remaining
chiles. (They can now be reserved for up to 2 days,
well covered, in the refrigerator.)

Preheat oven to 350øF.

Spread the flour on a platter. Beat the eggs with the
salt and pepper in a bowl wide enough for dipping.

Heat the oil in a 9-inch cast-iron skillet over
medium-high heat until hot. Dip 3 chiles at a time in
the flouor, patting off the excess so just a fine even
coating remains. Then place in the eggs.

Test the oil by dropping in a bit of egg. If it
sizzles immediately and rises to the surface, the oil
is ready. Drop the chiles, 1 at a time, into the oil,
putting an extra dollop of egg batter on each. Fry 3
at a time until golden brown all over, about 1 1/2
minutes per side.

Drain on paper towels. Reheat oil and repeat with
remaining chiles.

CREMA:
Whisk the cream and buttermilk together. Cover and set
in a warm place (a gas oven with just the heat from
the pilot light is fine) for 8 hours.

Crema may be kept in the refrigerator as long as a
week.

NOTE:
Manchego Cheese: There are two kinds of manchego used
in mexican cooking – and neither is the high-priced
Spanish variety sold in upscale cheese shops. There is
a hard variety (called viejo) and a soft, semifirm,
golden one that is an excellent melter. The soft one
is used most often for cooking. Monterey Jack or
muenster can be substituted.

Anejo Cheese: Also known as Cotija, is a salty,
crumbly white cheese, similar to feta in appearance.
Romano or washed and dried feta are good substitutes.

Panela Cheese: is a mild, milky-tasting, fresh white
cheese often sold in rounds. A ricotta, farmer’s or
dry cottage cheese can be substituted.

The reason Mary Sue and Susan like to use one part
manchego, one part panella and one-half part anejo is
because they give a greater texture and flavor than
just one cheese, but is not a hard-and-fast rule. They
both say to go right ahead and use whatever you happen
to have in the kitchen, or experiment and come up with
you own cheese mix.

Serves 6 as an appetizer, 3 as an entree.

SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
Feniger with Helena Siegel.

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Anne’s Favorite Kugel

Recipe By : Anne Goldschneider/ Cherry Hill NJ
Serving Size : 36 Preparation Time :0:00
Categories : Calling All Kugels… Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 matzos — whole sheets
9 large eggs — separate out yolks
1/4 cup oil
8 apples — peeled and sliced
1 cup sugar
1 teaspoon cinnamon
12 ounce jar apricot preserves
1 cup white raisins

OVEN: 350
Greased 3- quart Pyrex pan

Soak matzos in water and drain well. Mix drained matzos with all other
ingredients except apricot preserves and egg whites. Fold in egg whites.

Pour half of mixture in pan. Layer apricot preserves in center. Pour in
remaining mixture.

Bake 1 hour or until brown.

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THAI SQUID SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Seafood
Thai

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Squid; clean — 1″ squares
3 Stalks fresh lemon grass — or
3 tablespoons Dried — or
1 teaspoon Lemon zest — grate
4 large Lettuce leaves
1 large Tomato; 8 wedges — halve each

2 tablespoons Fish sauce
2 tablespoons Lime juice
1 To 2 ts Thai chile paste — or
chile paste or hot — pepper sauce
2 teaspoons Sugar
2 tablespoons Canola oil
2 Cloves garlic — mince
2 Thai or jalapeno chiles — seed, slice thin
1 Onion — slice thin
1 cup Fresh mint leaves

Lightly score squares in crosshatch pattern, using sharp knife. Do not cut all
the way through. Cut top 2/3 off each lemon grass stalk and remove roots and
outside leaves. Thinly slice core on diagonal. (If using dried lemon grass,
soak
in warm water 20 minutes, then drain.) Place lettuce leaves on platter or salad
plates and arrange tomato wedges on top.
Prepare dressing by whisking together fish sauce, lime juice, chile paste and
sugar in small bowl until smooth. Just before serving, heat wok over high
flame.
Swirl in oil. Add garlic, chiles and lemon grass and stir-fry 20 seconds or
until fragrant. Add squid and onions and stir-fry until squid is firm and
opaque, about 1 minute. Stir in 1/2 c mint leaves. Spoon squid mixture over
tomatoes and lettuce leaves. Top with remaining mint leaves and dressing. Serve
at once.

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