Title: Iced Ambrosia Drops
Categories: Christmas, Cookies, Fruits, Gifts
Yield: 8 servings

1/2 c Butter Or Regular Margarine
1/2 c Brown Sugar; Firmly Packed
2 Eggs; Lg
1 1/4 c Unbleached Flour; Sifted
1/2 ts Baking Powder
1/2 ts Salt
1/2 ts Cinnamon; Ground
1/2 ts Cloves; Ground
1/2 c Raisins
1/2 c Mixed Candied Fruits
1/2 c Dates; Chopped
1/2 c Walnuts; Coarsely Chopped

MMMMM———————–VANILLA ICING—————————-
1 c Confectioners’ Sugar
1 tb Milk
1/2 ts Vanilla

Cream the butter and brown sugar together in a medium mixing bowl,
using an electric mixer on medium speed, until light and fluffy. Add
the eggs, one at a time, beating well after each addition. Sift the
flour, baking powder, salt, cinnamon and cloves together. Gradually
stir into the creamed mixture. Stir in the raisins, candied fruit,
dates and walnuts. Drop the mixture by teaspoonfuls, about 2-inches
apart, on greased baking sheets. Bake in a preheated 375 degree F.
oven for 8 to 10 minutes or until golden brown. Remove from the
baking sheets and cool on wire racks.
Frost with Vanilla Icing when completely cool.

Makes 3 dozen.

VANILLA ICING:

Combine all of the ingredients in a small mixing bowl and beat until
smooth.

MMMMM

HOMESTYLE RAISIN BRAN MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Wheat bran
1 c Buttermilk
OR 1 tb lemon juice + milk
1 c All-purpose flour
1 t Baking powder
1 t Baking soda
1/2 ts Salt
1/2 c Raisins or dates
2/3 c Brown sugar
1/2 c Vegetable oil
1 Egg

In small bowl, stir together wheat bran and
buttermilk. In a medium bowl, mix dry ingredients and
stir in raisins.

In a separate bowl, using an electric mixer, beat
together sugar, vegetable oil and egg. Stir in bran
mixture. Add to dry ingredients all at once and stir
just until moistened.

Grease muffin tins or spray paper cups. Bake at 400 F
for 15 to 20 minutes or until toothpick comes out
clean. Cool tins 10-15 minutes on wire rack, then
remove muffins.

Muffins ‘n more, TransAlta Utilities booklet, undated
Shared and tested by Elizabeth Rodier, Calgary,
Alberta March 94.

– – – – – – – – – – – – – – – – – –

Penne Rigate with Sweet Red Pepper Sauce

Recipe By : Tofu Cookery, by Louise Hagler
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Pasta*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound penne rigate
1 tablespoon olive oil
2 medium carrots — sliced thin (~1cup)
1 large onion — chopped (~1-1/2cup)
1 large sweet red peppers — chopped (~1-1/2cup)
1 large clove garlic — minced
3 tablespoons minced fresh basil
1 10.5-oz pkg silken tofu
1 teaspoon salt
1/4 teaspoon black pepper

Boil pasta in salted water to al-dente.
Rinse and drain.
Keep warm until served.

In olive oil, saute carrots, onion, bell pepper, garlic, and basil
until soft.

Cut the tofu in half.
Blend half the sauteed veggies with half the silken tofu in a blender
until creamy, then repeat for the other half.
Return to the pan, heat, and add salt and pepper.

Serve sauce when hot over warm pasta.

Makes about 3-1/2 cup sauce.

Per book, serves 6-8 as side dish.
Experience: serves 4 as main (with salad).

– – – – – – – – – – – – – – – – – –

SHRIMP ‘N’ CHICKEN GUMBO

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Chicken breast halves,
– skinned
2 qt Water
1/2 c All-purpose flour
2 c Chopped onion
1 3/4 c Chopped celery
1 1/2 c Chopped green pepper
1/2 c Chopped green onions
4 Garlic cloves, minced
2 tb Vegetable oil
1 1/2 ts Dried thyme
1 t Dried oregano
1/2 ts Pepper
3 Bay leaves
1 cn Ready-to-serve chicken broth
– (14.5 ounces)
1 cn Tomato paste (8 ounces)
1/2 lb Smoked sausage, sliced
1 lb Unpeeled medium-size fresh
– shrimp
Hot cooked rice

Combine chicken and water in a Dutch oven; bring to a
boil. Reduce heat, and simmer, uncovered, 45 minutes
or until chicken is done. Remove chicken from broth;
set aside to cool. Strain broth, if desired, and
transfer to a large container; set aside. Bone and
chop chicken; set aside.

Place flour in a 15x10x1-inch jellyroll pan. Bake at
350 degrees for 45 minutes to 1 hour or until very
brown; stirring every 15 minutes. Set aside.

Cook onion and next 4 ingredients in oil in Dutch oven
over medium-high heat, stirring constantly, until
tender. Add browned flour, thyme, and next 3
ingredients, stirring until smooth. Add reserved
broth, chicken, canned broth, tomato paste, and
sausage. Bring to a boil; reduce heat, and simmer,
uncovered, 1 hour.

Peel and devein shrimp; add to broth mixture. Cover
and simmer 10 minutes or until shrimp turn pink.
Remove and discard bay leaves. Serve over rice. Yield:
4 1/2 quarts.

– – – – – – – – – – – – – – – – – –

Title: HOMEMADE WORCESTERSHIRE SAUCE
Categories: Sauces, Misc
Yield: 1 recipe

1 tb Olive oil
6 oz Peeled fresh horseradish
– chopped
2 md White onions; chopped
3 tb Minced jalapeno pepper
3 tb Minced garlic
1 ts Coarsely ground black pepper
2 c -Water
4 c Distilled white vinegar
1 c Molasses
2 c Dark corn syrup
1 oz Chopped anchovy fillets
– drained
12 Whole cloves
1 tb Salt
1 Lemon; peeled

In a medium saucepan, heat oil over medium heat and
add horseradish, onions, pepper and garlic. Saute
until translucent, 5 to 8 minutes. Add all other
ingredients. Bring to a boil. Turn heat down, and
simmer 1 hour.

Strain through a double thickness of cheesecloth and
store in a wooden cask, if possible. This is best if
allowed to mature about a month before using.

—–

Pizza Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies Vegetarian
Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
20 milliliters Garlic — finely minced
1 tablespoon Water
1 1/2 cups Italian style plumb tomatoes
1/4 cup Tomato paste
1 1/2 teaspoons Oregano dried — crushed
1/2 teaspoon Basil
1/4 teaspoon Salt (optional)
1/4 teaspoon Lemon juice (optional)
Dash sugar (optional)

1. Drain and chop canned italian style plum tomatoes
2. Saute’ minced garlic in water in medium-sized saucepan over medium heat
20 seconds.
3. Add chopped tomatoes, tomato paste, oregano and basil. Add salt, lemon
juice and sugar if desired. Saute’ 5 minutes. Reduce heat to low. Cook
uncovered, stirring occasionally for 10 minutes. Remove from heat. Sauce is
ready to use.
4. Continue with directions for pizza.

– – – – – – – – – – – – – – – – – –

Title: Gf Substitutions for Wheat Flour
Categories: Allergy, Diabetic, Rice
Yield: 1 servings

For 1 TBSP Wheat Flour 2 ts Tapioca starch
1/2 tb Cornstarch For 1 CUP Wheat Flour
1/2 tb Potato flour 7/8 c Rice flour, white or brown
1/2 tb White rice flour 2/3 c Rice flour white or brown
1/2 tb Arrowroot starch 1/3 cup potato starch flour
2 ts Quick cooking tapioca 1 c Cornflour (maize)

Source: A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
Canadian Celiac Association

MMMMM

Title: BROCCOLI W/ SESAME SAUCE
Categories: Chinese, Vegetables, Vegan
Yield: 1 servings

2 lb Broccoli;trimmed
1/4 c Soy Sauce
1/2 ts Honey
2 tb Sesame Oil
1/4 c Sesame Seeds;toasted
6 Lettuce;Romaine;leaves

Chop broccoli into florets and steam 4 to 5 minutes,
until just tender; Chill.
Mix remaining ingredients in a large bowl. Add
broccoli and marinate for 1 hour.
Serve on a bed of lettuce leaves.

—–

Wild Mushroom Broth (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6615
Serving Size : 2 Preparation Time :0:00
Categories : Broth-Ss Categories

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce dried porcini
1 cup warm water
2 tablespoons minced shallots
1 tablespoon olive oil
1/4 pound mixed wild and domestic mushrooms or one — all but
2 domestic
— or the other — mushroom caps cut
— into thin slices
2 cups chicken broth
salt and pepper

Set porcini and warm water in a skillet and bring to a simmer; let
mushrooms soak for 20 minutes or until tender. (Take advantage of this time
to make your scallop and raddichio salad.)

Drain the soaked porcini and rinse them to remove any grit and chop. Strain
soaking liquid through a paper lined sieve to remove any grit; reserve.

Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom
caps, cover and cook over low heat or until mushrooms are tender. Add
minced soaked porcini, reserved liquid and broth; bring to a simmer and
season to taste; garnish with sliced raw mushroom.

Yield: 2 servings

Busted for you by Gail Shermeyer <4paws@netrax.net>

– – – – – – – – – – – – – – – – – –

Date: Tue, 21 Feb 95 13:26:58 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

Having found the Long Life Vegi House while I was in CA last week, and
experienced the joys of potstickers made with faux meat (gluten) I made a
low-fat version of these last night. This looks like a phenomenal amount
of work but it only took about 1.5 hours total. Of course, that may seem
like a phenomenal amount of time to some.

GLUTEN

This is hard to make from regular flour, but if you buy the (more expensive)
de-starched wheat gluten, it’s practically foolproof.

2.5 c. ‘vital wheat gluten’ flour
1/4 c. spelt flour or ww flour
2 c. cold water

mix until a dense dough forms, adding more gluten flour if the blob feels
wet. Knead for a few minutes, but don’t fold over. If you fold the blob
after most of the water is absorbed, the parts won’t stick together, and
the gluten will fall apart when you slice it. Slice the gluten into about
10 chunks, after letting it rest for a few minutes.

Boil for approximately 1 hr. in a large pot, starting with about 10 c. of
broth made of water plus 1/2 c. dry white wine, 1/4 c. soy sauce, nutritional
yeast, garlic, and ginger. The gluten will puff up so leave space at the
top of the pot. Let cool. Properly made gluten will un-puff and become
fairly dense.

On to the potstickers.

FILLING

In a food processor, chop:

5 large carrots
3/4 c. dried shiitake mushrooms, rehydrated
8 scallions, trimmed and cut into 2″ pieces
2 t. salt
2 T. rice wine
1 T. cornstarch
1 t. white pepper

put this mixture in a large bowl and add

1.5 c. cabbage, finely shredded or foodprocessed if you lack the patience to
shred

press the liquid out of about half of your batch of gluten, and cut the
chunks into smaller pieces. Put these in the food processor and whirl until
the gluten is similar in texture to cooked ground meat. (This worked
beautifully for me with the batch of gluten I made last night, but results
may vary). Add this to the filling mixture.

SKINS

This is straight from the Betty Crocker LeeAnn Chin chinese cookbook.

3 c. unbleached flour
1.5 c. boiling water

mix to make a soft dough and knead 5 min. This is sticky dough, you will need
to add some extra flour but don’t add too much as it needs to be soft.
Basically it’s a dough-handling nightmare but once you make a few mistakes
your potstickers will start looking normal and the thick yummy noodle skins
will be well worth the trouble. Divide the dough into 1″ diameter balls.
Take each ball, roll it out to about 4″ in diameter, put a blob of filling
in the middle, pinch several pleats in the edge on one side, and fold the
other side over. The sticky dough sticks together much better than prefab
skins, so you won’t have to worry about the potstickers opening up. Place
finished potstickers on a floured plate (VERY important to flour).

Put a layer of large cabbage leaves in a bamboo steamer and lay potstickers
on top. They will stick to the moist leaves, but not as much as they
would to the steamer. Steam until skins become translucent.

You will probably need 2 batches of skins for the amount of filling. One
today and one tomorrow…

DIPPING SAUCE

1/4 c. soy sauce
1/3 c. rice vinegar
1 scallion chopped fine
1 t. grated fresh ginger
small amount of sugar if desired

mix and let stand for a while, then dip…