Cucumbers with Dill Dressing

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Red or white wine vinegar
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Dried dill weed
1/4 teaspoon Pepper
2 tablespoons Vegetable oil
2 cups Cucumber slices
1 cup Thinly sliced red onion — seperated into rings
2 Medium ripe tomatoes — cut
wedges

Combine dressing ingredients in large bowl. Add cucumber, onion and tomatoes;
toss to coat. Let stand about 15 minutes before serving.

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Fruited Beef Curry Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds extra lean ground beef
1 large onion — chopped
1 medium green pepper — chopped
2 tablespoons vegetable oil
1 slice whole wheat bread
1 cup 2% low-fat milk
2 large eggs
1 large apple — chopped
1 cup dried apricots — chopped
2 tablespoons curry powder
1 teaspoon salt
1/2 teaspoon pepper
curry condiments

Preheat oven to 350-degrees F.

Cook onion and green pepper in oil in large frying-pan until onion is
transparent. Add ground beef and brown lightly. Pour off drippings.

Soak bread in milk.

Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add
bread and milk. Mix well.

Place in 2-quart oven-proof casserole and bake for 45 minutes.

Serve with curry condiments such as chutney, raisins, shredded coconut and
sunflower seeds.

From the “Hot and Spicy Recipe Page”

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Title: RASPBERRY-MARZIPAN COFFEE CAKE
Categories: Fruits, Misc, Rice
Yield: 12 servings

2 c All-purpose flour*
3/4 c Sugar
1/4 c Margarine or butter, softene
1 c Milk
2 ts Baking powder
1 ts Vanilla
1/2 ts Salt
1 Egg
1 pk (3-1/2 ounces) almond
-Paste, finely chopped
1 c Fresh or unsweetened frozen
-(thawed) raspberries

———————————-STREUSEL———————————-
1/4 c Firm margarine or butter
1/3 c All-purpose flour
1/4 c Sugar
1/3 c Slivered almonds

You may find the almond paste easier to chop if you put it into the. Heat
oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches.
Beat all ingredients except almond paste, raspberries and Streusel in
medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes,
scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with
half each of the almond paste, raspberries and Streusel. Repeat layers.
Bake about 50 minutes or until wooden pick inserted in center comes out
clean. 1 COFFEE CAKE (12 PIECES); 290 CALORIES PER PIECE. *If using
self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine
into flour and sugar until crumbly. Stir in nuts.

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White Chocolate Fondue

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. white chocolate
1 oz. Kirsche’s cherry brandy
8 oz. heavy whipping cream

Preparation :
Combine chocolate and cream in a double boiler. Stir until the
chocolate melts completely. The mixture should be creamy; do not
overcook. Mix thoroughly. Put mixture in a fondue pot and keep a
low flame on to keep it warm. Serve with any type of fruit or firm
cake. Strawberries, apples, and bananas are especially good with it.

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Title: RICH CHOCOLATE CARAMELS
Categories: Candies
Yield: 1 servings

1 c Granulated sugar
1 c Brown sugar; packed
1/2 c Corn syrup
1/2 c Half-and-half
2 Sq. unsweetened chocolate;
-1 oz each
2 tb Butter or margarine;
-cut in pieces
1 ts Vanilla

Place sugars, corn syrup, half-and-half and chocolate in large heavy
saucepan. Bring to boil, stirring to melt chocolate and dissolve sugar.
Reduce heat to moderate and continue cooking, stirring occasionally, until
syrup reaches 248F on candy thermometer (firm-ball stage). Remove from
heat. Quickly stir in butter and vanilla just until blended and butter
melts. Pour into well-greased 8x8x2″ pan. Cool; cut in small squares. If
desired, top each square with pecan half or almond slivers. Wrap
individually in plastic wrap or foil. Store in cool, dry place. Makes about
1-1/2 pounds.

—–

2 c. milk
4 eggs
1-2 drops of vanilla
1 c. sugar

Prepare a caramel with sightly more than half of the sugar in a double
boiler. Once brown, add 2 soup spoons of water while mixing. Lightly
coat the bottoms o th custard cups with the mixture.

Beat the eggs. Bring the milk to boil. Add the sugar and vanilla and mix
well, and then add the eggs. Pour into the custard cups and place in a
shallow baking dish. Pour hot water around the custard cups, halfway up
the side of the custard dishes. Bake for 45 minutes at 275 degrees.

Title: SALAD-IN-A-BOAT
Categories: Salads, Vegetables
Yield: 6 servings

2/3 c Water
5 tb Butter or margarine
1/4 ts Salt
2/3 c All-purpose flour
3 ea Eggs
3/4 c Shredded Swiss cheese
1 1/2 c Small spinach leaves
8 ea Cherry tomatoes

——————–EGG-VEGETABLE SALAD——————–
1/2 c Mayonnaise
1 ts Dijon mustard
1/4 ts Ground cumin
1 c Raw cauliflower, sliced
1/4 lb Raw mushrooms, thinly sliced
1 c Frozen peas (thawed)
1 c Celery, thinly sliced
2 ea Green onions tops, sliced
6 ea Hard-cooked eggs

In a 2-quart pan, bring water, butter, and salt to a
boil. When butter melts, remove pan from heat and add
flour all at once. Beat until well blended.
Return pan to medium heat and stir rapidly for 1
minute or until a ball forms in middle of pan and a
film forms on bottom of pan. Remove pan from heat and
beat in eggs, one at a time, until mixture is smooth
and glossy. Add cheese and beat until well mixed.
Spoon into a greased 9-inch round pan with removable
bottom or spring-release sides. Spread evenly over
bottom and up sides of pan.
Bake crust in a 400 degree oven for 40 minutes or
until puffed and brown; turn off oven. With a wooden
pick, prick crust in 10 to 12 places; leave in closed
oven for about 10 minutes to dry. Remove pan from
oven and cool completely. Remove crust from pan.
Prepare egg-vegetable salad. In a bowl, stir all
ingredients except eggs together as listed. Coarsely
chop the 6 hard-cooked eggs; gently fold into
vegetable mixture.
Line bottom and sides of boat with spinach leaves.
Cut each tomato in half. Pile egg salad over spinach
and garnish with cherry tomatoes. Cut boat in thick
wedges. Per Serving (including salad): 18 grams
protein, 19 grams carbohydrate, 436 milligrams
cholesterol, 483 calories.

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Rice Pudding 2
Recipe By : Net
Serving — ¥ : 12 Preparation Time :0:00
Categories : Desserts Rice

Amount Measure Ingredient — Preparation Method
1 cup white rice
6 cups skim milk
3/4 cup sugar
1 pinch salt
1 Tbl. vanilla
Mix everything except the vanilla in a
(non-stick!) pot. Heat until just
1 short boiling — stirring
constantly. Reduce heat, cover, and
simmer 1
hour — stirring
occasionally.

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Per serving: 1057 Calories; 23g Fat (19% calories from fat); 30g Protein; 185g
Carbohydrate; 78mg Cholesterol; 341mg Sodium

Peach Pound Cake

Recipe By : Eater’s Choice
Serving Size : 16 Preparation Time :0:10
Categories : Cake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tbsp unbleached flour
2 tbsps brown sugar — packed
1/4 tsp nutmeg
1 c peach slices in syrup — drained and sliced
1 c granulated sugar
2 1/2 c unbleached flour
1 tsp baking powder
1/2 tsp baking soda
8 ozs fat-free sour cream
2 egg whites — whipped
1 tsp vanilla

Preheat oven at 325. Prepare 12-cup Bundt® pan with cooking spray and
flour; set aside. In a mixing bowl, combine 1 tablespoon flour, brown
sugar, and nutmeg. Add peaches and mix until covered with flour-sugar
mixture. Spread peach mixture around bottom of prepared pan. In a mixing
bowl, combine granulated sugar, flour, baking powder, and baking soda. In
another mixing bowl, combine sour cream, egg whites, and vanilla. Mix dry
ingredients with wet ingredients just until moistened. Spread batter over
peach mixture. Bake for 1 hour.

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Per serving: 145 Calories; 0g Fat (0% calories from fat); 3g Protein; 33g
Carbohydrate; 2mg Cholesterol; 88mg Sodium

NOTES : To freeze, place unfrosted cake in a freezer bag or airtight
container. Seal, label, and freeze for up to 3 months. When ready to serve,
thaw at room temperature about 3 hours.

COCONUT CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Freshly grated coconut,
-firmly packed
2 tb Mustard seeds
1/2 ts Curry powder
1/2 c Chick-peas (garbanzo)
4 ts Freshly minced ginger root
2 sm Hot green chilies, seeded
-diced
1/4 bn Fresh corrianer, minced
3/4 ts Salt
2 tb Vegetable oil

Grind together, or process in a food processor, the
grated coconut, chick-peas, and green chilies. Add
salt. Mix until well combined.

Pour oil into a small frying pan and place over medium
heat. When hot, add mustard seeds, curry powder, and
minced ginger. Stir and saute until mustard seeds
pop, about 2 minutes. Cool.

Stir together thoroughly the coconut mixture, the
sauteed spices, and the fresh minced, coriander.
Chill well.

Before serving, stir chutney gently with a fork to
lighten. Place in an attractive bowl and serve.
Coconut chutney freezes beautifully.

From: Chola-Sheraton Madras, India Shared By: Pat
Stockett

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