WILTSHIRE WHITSUN CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Sm. tart green gooseberries
5 Elderflower blossoms*
1/2 lb Plain wholemeal flour
2 ts Baking powder
2 lg Eggs
6 oz Butter
6 oz Pale muscovado sugar
Demerara sugar
Flowers leaves to garnish

*Note: A handful of sweet geranium or lemon balm
leaves may be substitued for elderflower blossoms if
desired.

Top and tail the gooseberries into a mixing bowl. Add
the finely chopped leaves or the florets of
elderflower carefully stripped from the stalk, and
stir to mix with the fruit. Sift the flour and baking
powder into a separate bowl. Cut then rub in the
butter. Stir in the muscovado sugar then the lightly
beaten eggs. Finally, stir in the gooseberries and
their flavourings.

Grease the base of an 8-inch spring-clip cake tin,
line and grease again. Turn the cake mixture into it
and mound it up in the middle. Bake at 350 F (180 C)
gas mark 4 for about 1 1/2 hours. Unlike most cakes,
this one does not come away from the sides of the tin
when it is cooked.

Cool for a few minutes before unmoulding. Sprinkle
with demerara sugar and decorate with fresh elder
blossom or sweet geranium or melissa leaves, and serve
the deliciously moist cake while it is still warm – as
a pudding, with plenty of cream.

Source: Philippa Davenport in “Country Living”
(British), June 1988.

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CROCKPOT BOSTON BAKED BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Beans
Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Dried Navy beans
2 Onions, chopped
1/2 c Brown sugar
1/4 c Molasses
1/3 c Catsup
1/4 lb Bacon, diced
1 tb Salt
1 1/2 ts Dry mustard
1/4 ts Pepper

Soak beans in water overnight. Drain and put all ingredients in
cooker. Add 1 cup water and stir to blend. Cover and cook on low 10
to 12 hours. Can also spice it up with a few cloves of garlic, a half
teaspoon of powdered ginger, and a good dash of Worchestershire
sauce. As an option, stir in 1 cup drained pineapple chuncks during
the last hour of cooking for a delicious fruity flavor.

Note: Obtained from Jean Allen (GRDG72B) Prodigy December 29, 1991.

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Date: Tue, 04 Oct 94 19:23:47 EDT
From: Libby

beans’n’greens

1 bunch (app. 20 med. leaves) collards
1 cup FRESH butterbeans (limas or blackeyed peas would work too)
1 small onion, chopped
1 or 2 fresh hot peppers, seeded and chopped
1/2 c white wine
2 bayleaves

put the wine in the pressure cooker and add the rinsed beans, the
bayleaves, and enough water to cover. put the heat on medium to
medium high, and do not cover (yet). let the beans simmer as you
prepare the greens: rinse each leaf, devein, stack flat on top of
one another, roll them up tightly, and slice across the roll to
shred them nicely. add the onions to the beans and cook until
just translucent. add the greens and the hot peppers and mix
well. put the lid onto the pressure cooker and bring up to
pressure. cook at pressure for about 3 minutes. cool the cooker
under cool water. serve the beans and greens with your favorite
vinegar (like apple cider, balsamic, or rice).

AMIGDALA PRALINE (ALMOND PRALINE)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SPALDING
1 c Almonds
1 tbsp Butter
4 tbsp Sugar
Drop of lemon juice

Blanch almonds. Put butter, sugar, and almonds in frying pan and brown
almonds to light-coffee color, stirring constantly with wooden spoon. Add
dro of lemon juice to keep sugar from srystallizing. Pour onto a buttered
marble slab, a buttered platter, or buttered baking sheet. Spread dout
evenly and let cool. Break into pcs., or crumble to use on tarts or ice
cream.

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Marinated Green Bean Salad (June)

Recipe By : Jane Rubey, gourmet@aimnet.com (1996)
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces fresh green beans — washed and trimmed
8 ounces young zucchini — washed and trimmed
8 ounces red bell pepper — roasted
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
2 cloves garlic — sliced
1 anchovy — minced
1 tablespoon parsley — minced
1/2 teaspoon salt
freshly ground pepper
6 large lettuce leaves

Steam whole beans and squash until just tender, about 6 minutes. Plunge into
cold water to stop cooking. Cut beans on diagonal into 2-inch lengths. Cut
zucchini into 2-inch sticks, about as big around as green beans. Remove char,
seeds and stem from pepper and cut into 2-inch strips. In a medium bowl, mix
together vinegar, oil, garlic, anchovy, parsley and salt and pepper. Add
vegetables and allow to stand at least 30 minutes. Divide among lettuce leaves
to serve, drizzling any remaining marinade over the top. Serves 6

Copyright© 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved

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Title: IMPOSSIBLE BEEF ENCHILADA PIE
Categories: Impossible, Mexican, Ground beef, Cheese
Yield: 1 servings

1 lb Ground Beef
1 c Onion; chopped
2 Cloves Garlic; Chopped fine
2 ts Chili Powder
1/2 ts Dried Oregano
1/2 ts Salt
1/4 ts Pepper
8 oz Enchilada Sauce
2/3 c Tortilla Chips; Crush Fine
2 c Cheddar Cheese; Shredded
1 1/4 c Milk
3 Eggs
3/4 c Bisquick

Heat oven to 400~. Grease 10″ pie plate. Brown
hamburger with onions, then drain grease. Stir in
garlic, chili powder, oregano, salt, pepper and 1/2 C
of Enchilada sauce. Sprinkle crushed tortilla chips
evenly in the pie plate. Top with 1-1/2 C of the
cheese; spread with meat mixture. Beat milk, eggs and
Bisquick until smooth, 15 seconds in blender on high.
Pour into pie plate. Bake until knife comes out clean,
25 to 30 minutes. Spread remaining sauce over top,
sprinkle with remaining cheese. Bake until cheese is
melted, 3-5 minutes longer. Cool 10 minutes before
serving. Can top with sour cream if desired.

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Title: CHICKEN-RICE SOUP
Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
Yield: 6 servings

3 lb Chicken pieces;
8 c Water;
1/2 c Celery with leaves; chopped
1/4 c Fresh parsley leaves;chopped
1 sm Onion;
1 pn Pepper;
1 Bay leaf;
1/4 ts Celery seeds;
1/2 c Rice; uncooked
1 c Carrots; diced

Simmer the chicken in the water with the celery,
parsley, onion, pepper, bay leaf and celery seeds for
4 hours in a slow cooker or one hour over low heat on
the stove.

Drain the chicken broth and remove chicken pieces.
(Discard bay leaf.) Bone the chicken and chop into
bite-size pieces. Combine the broth, chicken, rice
and carrots in a saucepan. Cook for 30 to 40 minutes
or until the rice is tender.

1 cup – 287 calories, 3 lean meat, 1/2 bread exchange
11 grams carbohydrate, 29 grams protein, 10 grams fat
219 mg sodium, 307 mg potassium, 88 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty
Wedman 1986 Shared but not tested by Elizabeth Rodier,
Nov 93.

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Title: Homemade croutons
Categories: Salads
Yield: 2 Servings

1 tb Butter
2 ea Garlic cloves minced
1 ts Thyme
5 tb Light oil
1 ts Oregano
5 ea Day old bread

Melt butter in skillet then add oil. Mix in remaining ingredients.
Cut 5 slices of day old bread and remove crusts. Cut into 1/2″ cubes.
Fry slowly until lightly brown.

MMMMM

Title: HAM PATE
Categories: Pork, Appetizers, Spreads
Yield: 4 servings

10 oz Piece Virginia ham
2 tb Mayonnaise
2 ts Mustard
1 ts Prepared horseradish
2 ts Dry sherry

A similar dish is mentioned as being served in the
White House in the last century. While it does not
measure up to the standards one would expect for a
foreign dignitary or visiting head of state, this pate
is great as a canape or spread for grilled sandwiches.

salt and pepper to taste crackers or toast points
chopped walnuts sliced artichoke hearts

Grind the ham in a meat grinder or chop it very finely
in a food processor using on off pulses. Mis the ham
with the mayonnaise,mustard, horseradish, and sherry,
and add salt and pepper to taste. Serve thepate on
crackers or toast points and garnish with the walnuts
and artichokes, if desired. Serves 4 as an appetizer.

Origin: Cookbook Digest, Mar/April 93 Shared by:
Sharon Stevens.

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VENISON SAVORY STEW

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Venison Roast (Boneless)
1/2 cup White Wine
1/8 cup Worcestershire Sauce
1 cup Lentils
1 large Cucumber — Diced
1 Jalepeno Pepper — Diced
6 medium Bannana Peppers — Chopped
4 small Potatoes — Quartered
1 Box Of Fiber One
1 package Top Ramen Beef Fl. Noodles
4 Triscuit Snack Crackers
1/4 package Ranch Dip Mix (Sour Cream)

Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash
them briskly and then cut them up.
The good stuff is in the skin, always, as the skin is what was intended to
serve, protect and defend the pulp and seeds. Fill large crock pot half
full of clean cold water. Add ingredients. Let cook on low heat for 12-16
hours. Season as desired during last 1 hour of cooking, adding bay, etc.,
as suits your individual collection of buds. This recipe may be done with
any game animal, except that squirrel tends to be far too stringy for my
taste. If you like hearty and thick, this stew is for you. It would also
go well with beef, obviously. I do recommend a bay leaf added to the top
for the last hour.

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