Pralines 2

Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Cajun Creole

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

4 c Sugar

1/2 c Light brown sugar

1/2 c Water

1 c Evaporated milk

1 Stick of butter

1/2 ts Salt

4 c Pecan pieces

1 1/2 ts Vanilla extract

Mix the sugar, brown sugar, water, evaporated milk, butter, and salt in a

medium-size heavy saucepan and bring to a boil over medium heat. When the

mixture begins to boil, reduce the heat to low and cook, stirring

constantly, until a soft ball forms when a small amount of the mixture is

dropped into cold water. Add the pecans and cook for 4 more minutes.

Remove from the heat and beat in the vanilla for 1 minute, then drop

about 2 tablespoonfuls at a time onto a buttered platter or waxed paper.

Let the pralines harden, then store in a tightly covered container in a

cool place.

Makes about 40 pralines.

Lagniappe: Pralines wil easily keep a week without any loss of texture or

flavor. Do not freeze. An excellent candy or dessert. Each praline has

about 198 calories.

FROM: La Cuisine Cajun by Jude W. Theriot. Published by Pelican

Publishing Company. 1101 Monroe Street, Gretna, La. 1986 ISBN 0-88289-489-7

Shared by Robert Rostrup

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ORANGE POPPYSEED MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
2 1/4 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Salt
1/4 c Poppy seeds
3 Eggs
1 c Sour cream
1/2 c Vegetable oil
1 1/2 c Orange juice
2 ts Orange extract

Stir together flour, sugar, baking powder, salt and
poppyseeds and set aside. Whisk eggs, sour cream, oil,
orange juice and extract and add dry ingredients just
until moistened. Divide batter into 24 greased muffin
cups. Bake at 350 degrees for 25 to 30 minutes or
until golden brown.

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CARIBBEAN BEEF SALAD (CREAMY CHUTNEY DRESSING

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

: DRESSING–
8 oz plain low fat yogurt
1/4 c sour cream
1/3 c chopped Major Grey’s Mango
: Chutney
2 TB apple cider vinegar
1 TB lemon juice
1/8 ts ground allspice
1/8 ts freshly ground black pepper
: SALAD–
1 lb deli roast beef — cut into
1/4 “ slices
4 c torn romaine lettuce leaves
1 lg mango, peeled — cut into
3/4 ” cubes
1 red bell pepper — cut into
3/4 " pieces

To make the dressing, combine the yogurt, sour cream,
chutney, vinegar, lemon juice, allspice, and pepper in
a medium bowl. Trim the fat from the roast beef. Stack
the beef slices and cut lengthwise in half and then
crosswise into 1/2-inch-wide strips. To serve, put the
lettuce on a serving platter and arrange the beef,
mango, and bell pepper on top of the lettuce. Drizzle
1/2 cup dressing over the salad and pass the remaining
dressing separately. Serves 4 to 6

Recipe By : Nathalie Dupree, Well-Stocked Pantry

From: Path Date: Wed, 9 Oct
1996 15:19:37 -0700 (P

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Title: TOMATO LAVENDER JAM
Categories: Jams
Yield: 3 pints

3 lb Ripe Tomatoes, cored,
Peeled, seeded, and chopped
3 lb Sugar
1/2 c Fresh Lemon Juice
6 Sprigs Fresh Lavender, with
Blossoms

In heavy large nonreactive pot, combine tomatoes,
sugar, lemon juice and lavender. Mix well. Bring to a
boil, stirring to dissolve sugar. Reduce heat.
Boil gently, uncovered, until tomatoes break down and
the mixture becomes jelly-like, about 1 to 1 1/4
hours, stirring occasionally. Remove from heat. Stir
and skim off foam, discarding lavender. Ladle tomato
mixture into 5 or 6 sterilized half-pint canning jars
with a sprig of lavender in each. Seal. Cool to room
temperature on rack. Store in the refrigerator up to 3
weeks. Serve with cream cheese and crackers or toasted
English Muffins.

—–

Title: Apple Potato Salad
Categories: Fruits, Potatoes
Yield: 4 Servings

4.00 Potatoes, new, small
4.00 Celery stalks
1.00 Apple, Delicious
0.25 c Dressing, No-Oil
0.25 ts Dill (optional)

Slice the potatoes into bitesize pieces and boil until tender, but
not soft. Peel the apple and slice into bitesize pieces (sprinkle
with lemon juice until ready to use). Chop the celery finely. Cool
the potatoes by draining and placing in pan of ice water. Combine all
ingredients and mix with dressing and dill if desired. I used Medford
Farms ™ Creamy Dill No-Oil Dressing. Chill several hours. Quick
and delicious.

From the recipe file of Val Rowe MM 6/12/93

MMMMM

Title: SPICY APPLESAUCE ICE CREAM PIE
Categories: Pies, Desserts
Yield: 2 servings

1 pk Applesauce Spice Cake mix
1 c Water
3/4 c Vanilla frosting
2 tb Oil
6 c Maple nut, butter brickle,
Or cinnamon ice cream

1>. Heat oven to 3500F. Generously grease and flour
bottom, sides and rim of two 9-ich pie pans or round
cake pans**. In a large bowl, blend all ingredients,
except the ice cream, until moistened. Beat two
minutes at highest speed. Spread half batter (2 1/4
cups) in bottom of each prepared pan. Do NOT spread up
sides of pan. 2>. Bake at 3500F for 25 to 30 minutes;
DO NOT OVERBAKE. Crusts should collapse to form pie
shells. Cool completely before filling. 3>. In a large
bowl, blend softened ice cream until smooth. Divide
and spread evenly in center of pie shells leaving a
1/2 inch rim. If desired, drop spoonfulls of ice cream
topping on top, swirl with a knife. Freeze pies at
least 2 hours before serving. Store in freezer. Once
pies are frozen, wrap airtight to avoid freezer burn.

** Do NOT use 8-inch pans. They are too small.

—–

Title: INSALATA VERDE E ROSSA (RED GREEN SALAD)
Categories: Salads, Italian, Appetizers, Vegetables
Yield: 6 servings

1 lb Dandelion greens
1 lg Bunch watercress
12 lg Red radishes
Salt
6 tb Olive oil
2 tb Red wine vinegar
Salt pepper

Rinse the dandelion leaves watercress. Wash the
radishes remove the stems, leaves roots. Quarter,
or if especially large, cut into eighths.
Put dandelion leaves radishes in a bowl, cover with
cold water, add salt leave for 1 hour. Shortly
before serving, drain dry them place in a serving
bowl. Add the watercress. Beat together the olive oil
red wine vinegar. Pour over the salad toss well.

—–

Title: MATT’S QUESO
Categories: Appetizers, Meats, Cheese, Tex-mex
Yield: 1 lot

1 ts Vegetable oil
1 ts Chopped Jalapeno
1 tb (heaping) chopt Bell Pepper
1 tb (heaping) chopt onion
1 ts (heaping) chopt celery
1/4 ts Granulated garlic
1 c Chicken broth (Lo/No Salt)
1/2 lb Sausage links (thinly slice)
3/4 lb (approx) Kraft American
-Cheese, grated NOT Cheddar
-NOT Velveeta!
1/4 c Chopped tomato

Heat oil in a large skillet over medium heat; add
peppers, onions and celery and cook until tender. Add
garlic and chicken broth. In a separate skillet, cook
and drain sliced sausage. Add sausage to vegetable
mixture.
Start sprinkling in cheese, stirring to melt. Add
cheese until queso is the desired thickness. Stir in
chopped tomato.
Serve queso with chips as an appetizer, or, over
smoked potatoes, baked potatoes, sauteed spinich,
broccoli, fried potatoes or noodles.

—–

Title: Ketchup sauce
Categories: Condiment, Dressings, Mcdougall
Yield: 2 servings

1 c Tomato sauce
6 oz Tomato paste
1 1/2 tb Cider vinegar
2 ts Tamari soy sauce; low-sodium
1/4 ts Onion powder
1/8 ts Ground oregano

Recipe by: McDougall Plan Preparation Time: 0:05 Mix all ingredients in a
jar. Store covered in the refrigerator. Will keep for several weeks.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

MY FAVORITE DRESSING

6 cups stale french bread, cubed
3 cups cooked wild rice (can use the broken stuff)
1 can sliced water chestnuts
1/2 cup crasins (dried cranberries)
1/4 cup dried apricuts, cut small)
1/4 cup dried prunes (cut small)
2 cups apple cider
1 or 2 tsp. sage

mix 1 cup cider with bread, let sit until bread is soft. Mix all
ingredients togther until well incorporated, put into casserole, place
into 350 degree oven for 45 minutes, or until brown, enjoy.