A 14-Minute Maple Candy

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Maple sirup
1 c Nut meats — chopped
1 c Cream
1 tsp Lemon extract
1/4 c Butter

Cook the maple syrup, cream, and butter for 9 minutes after the boiling
point is reached. Remove from heat, add the nut meats and extract and
stir for 5 minutes. Pour into buttered pans and when cool, cut into
squares.

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Margaret Garland
cookie@news.cpcnet.com

BASIC MUFFINS 2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Low-Fat
Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Whole-wheat flour
2 ts Baking powder
1/4 c Honey
2 c Water — or nut milk
2 tb Applesauce
1/2 ts Vanilla
1/2 c Raisins

Recipe by: McDougall Preparation Time: 0:45 Combine
dry ingredients. Combine wet ingredients. Fold dry and
wet ingredients together, until just moistened. Spoon
into lightly oiled or non-stick muffin tins. Bake at
350 degrees for 30 minutes.
From the collection of Sue Smith, S.Smith34, Uploaded
June 16, 1994

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Title: Applesauce Nut Bread
Categories: Diabetic, Desserts, Fruits
Yield: 16 servings

1/3 c Margarine; room temp; 1 tb Baking powder;
3 tb Sugar; 1 ts Baking soda;
3 lg Egg white; room temp 1/2 ts Salt;
1 c Flour; 1 c Unsweetened applesauce;
2/3 c Graham flour; 3 tb Liquid Sugar substitute;
1 ts Pumpkin pie spice; 1/2 c Nuts; chopped

Cream margarine and sugar together until light and fluffy. Add egg
whites to creamed mixture and beat at medium speed for 1/2 minute.
Stir together flours, spices, baking powder, baking soda and salt
until well blended. Add applesauce, sweetener, and nuts, along with
flour mixture, to creamed mixture. Mix at medium speed only until the
flour is moistened. Do not overbeat. Spread evenly in a 9x5x3 inch
loaf pan that has been greased with margarine. Bake at 375 F for 45
minutes, or until a cake tester comes out clean form the center and
the bread pulls away from the sides of the pan.Cool 10 minutes in the
pan, and turn out onto a wire rack to cool to room temperature. Cut
into 16 equal slices. serve 1 slice per serving. From *Prodigy’s Food
and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin
~PHFC09A.

MMMMM

Title: Ham Brunch Casserole
Categories: Strata, Restaurants, Ham, Eggs
Yield: 12 servings

12 sl Day old white bread
1 lb Ham, cubed
2 c Cheddar cheese, shredded
2 c Jack, shredded
12 Eggs
3 c Milk
1/2 t Salt and pepper

Grease a 9×13 inch pan. remove the crusts from the
bread and cut into 1/2 inch strips. Line the bottom of
the pan with half of the bread slices. Scatter the ham
cubes over the bread and top with the cheeses. Top
with the remaining bread. In a large bowl combine the
eggs, milk, salt, and pepper. Pour over the casserole.
Cover and refrigerate overnight. Bake in a 350 oven
for 1 hur. Cool the casserole before serving. Source:
The Mulberry Inn

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NEW ENGLAND CLAM CHOWDER NO. 636

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sl Bacon
3/4 ts Salt
2 Green Onions, Chopped
1/2 ts White Pepper
4 md Potatoes, Peeled
1 c Whipping Cream
3 tb All-Purpose Flour
-Parsley, Chopped
2 c Milk
-Basil Leaves
13 oz Clams, Minced w/liquid

Use a large, heavy saucepan. Yields 4 Servings Saute
bacon until crisp. Add the green onions and potatoes.
Saute for a few minutes. Sprinkle with flour. Add milk
and stir to blend. Bring to a boil. Simmer, stirring,
until potatoes are tender. (20 minutes). Add salt and
pepper. Add the clams with their liquid. Add the
whipping cream. Heat the soup, stirring, just until
simmering. Do not boil or clams will toughen. Sprinkle
with parsley and basil leaves. Serve at once.

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One-Bowl Buttercream Frosting

Recipe By : Julie Gleitsmann
Serving Size : 1 Preparation Time :0:00
Categories : Icings and Glazes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Butter or margarine, Softened
2 2/3 c Powdered sugar
1/2 c Hershey’s Cocoa
1/3 c Milk
1 ts Vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa
alternately with milk; beat to spreading consistency (additional milk
may be needed).

Variation:

Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in
diameter) 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20
to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

Hershey’s is a registered trademark of Hershey Foods Corporation .
Recipe may be reprinted courtesy of the Hershey Kitchens.

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HARISSA SAUCE#1 (dried Ancho’s)

Recipe By : Jennifer Trainer Thompson
Serving Size : 12 Preparation Time :0:10
Categories : Condiments Seasoning Chile

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 dried chile anchos
1/8 cup tomato paste
4 tablespoons olive oil
4 teaspoons cayenne
6 medium garlic cloves
2 teaspoons cumin
2 teaspoons coriander
3/4 cup water or reconstituted chile water

Reconstitute the anchos by putting them in a pot of hot water and
soaking until soft, about 20 minutes. While the chiles are soaking,
puree all the ingredients except the water in a blender or food
processor.

Remove the anchos from the pot (reserving the water), stem and tear
them into several pieces, and add to the blender. Taste the chile
water, and if not bitter, add 3/4 cup to the blender (otherwise add
water). Puree until smooth. For a thinner sauce, add more chile water
in small increments until you reach the desired consistency.
Refrigerated, harissa will keep for several weeks.

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NOTES : This rip-roaring North African and French hot sauce made with
cayenne (called “the enraged pepper” by the French) is served with
many things — stews, grilled mussels, even bread. Its thick,
paste-like consistency makes it a flavorful side accompaniment to
grilled meats, or it can be thinned with chile water and served over
couscous.

MAKES 1 1/2 CUPS

Title: GREEN APPLE SORBET
Categories: Ice cream, Fruits
Yield: 1 Quart

1 1/4 lb Green apples, crisp; about
-5 cups, sliced
2 1/2 tb Lemon juice, fresh
1 1/4 c Water
1 1/4 c Sugar
1 ds Cinnamon

Wash the apples well, quarter and core them, then slice the quarters
thinly crosswise. Toss the apple slices in a bowl with the lemon
juice, until all are evenly coated. Cover the bowl tightly with a lid
or with plastic wrap and freeze the apple slices for several hours,
or overnight.

Combine the water and sugar in a saucepan and stir gently over medium
heat until all the sugar is dissolved. Bring the syrup to a boil and
let it boil for a few minutes. Transfer the syrup to a bowl and let
it cool completely.

Put the frozen apple slices and cooled syrup into the food processor
and puree as smoothly as possible. This puree will always have a
little texture from the flecks of green apple peel. Add a little dash
of cinnamon, not too much, and give it another spin. Put the puree
into an ice cream maker and freeze according to manufacturer’s
instructions.

Source: “The New Vegetarian Epicure” by Anna Thomas

MMMMM

Title: SPICED LENTILS WITH APPLE CRISPS AND CURRIED
Categories: Appetizers
Yield: 4 servings

-JUDI M. PHELPS
1 tb Canola oil
1 lg Yellow onion; peeled and
-finely diced
1 ts Garam masala; (Spice mixture
-sold at Indian food stores
-or other specialty shops)
1 md Bay leaf
2 Granny Smith apples; peeled,
-cored, and finely diced
1 c Dried green lentils
2 c Chicken stock
Apple Crisps; (recipe
-follows)
Curried Yogurt; (recipe
-follows)

———————–APPLE CRISPS———————–
1 tb Confectioner’s sugar
Juice of 2 lemons
2 Granny Smith apples; peeled
-and cored

———————-CURRIED YOGURT———————-
1 tb Curry powder or garam masala
1 Banana; peeled and finely
-diced
2 c Plain yogurt

In a large, heavy saucepan, heat the oil over
medium-high heat. Add the onion and saute until soft,
about 4 minutes. Add the garam masala, bay leaf, and
apples, and cook, stirring continuously, for 2 more
minutes. Add the lentils and stock and bring the
mixture to a boil over high heat. Reduce to a simmer
and cook for about 25 minutes or until the lentils are
tender, being careful not to overcook them. Remove
the pan from the heat, remove the bay leaf, and adjust
seasoning to taste.

Serve the lentils hot in one large serving bowl.
Serve the yogurt and apple crisps separately and
invite diners to combine all three components to their
personal taste. Makes 4 appetizer or 2 main course
servings.

APPLE CRISPS: Preheat the oven to its lowest setting.
In a small bowl, dissolve the sugar in the lemon
juice. Thinly slice the apples horizontally into
rounds approximately 1/16-inch thick. Lay the apple
slices on a baking sheet lined with parchment paper
and brush lightly with the sugared lemon juice. Place
the baking sheet in the oven and allow the apples to
dry, about 3 to 4 hours or overnight. Remove the
baking sheet from the oven and gently peel the apple
slices from the paper. (Some discoloration of the
apple slices will occur.) Store in an airtight
container until ready to use. They will last for 2
days in the refrigerator.

CURRIED YOGURT: Heat a small nonstick skillet over
medium heat. Add the curry powder and toast until you
can smell its intense aroma, about 30 seconds. Remove
pan from heat. Combine the curry powder with the
banana and yogurt in a serving bowl, stirring well.
Refrigerate until ready to use. Makes 2 cups.

Source: Grains, Rice, and Beans by Kevin Graham.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

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Title: MIXED VEGETABLE PULAO
Categories: Vegetarian
Yield: 4 servings

8 tb Clarified butter (ghee)
2 Med onions; thinly sliced
2 Med tomatoes; peeled 1/4’d
1/2 c Green peas
1/2 c Green beans; in 1″ pieces
1/2 c Cauliflower pieces
1/2 c Carrot; thinly sliced
2 Whole cardamom pods*
1 1″ piece of cinnamon stick
2 Cloves
1 Bay leaf; crumbled
1/4 ts Fresh ground black pepper
1 1/2 c Long grain rice
3 c Water
2 ts Salt

*Note: Cardamon pods should be lighly cracked. Heat 2
TBSP ghee and brown the onions. Reserve for
garnishing. Add 3 TBSP ghee to a pan. Put in tomatoes,
peas, green beans, cauliflower, and carrots. Saute for
5 minutes. Remove and set aside. In the remaining 3
TBSP ghee, carefully fry cardamoms, cinnamon, cloves,
bay leaf, and pepper for 2 minutes. Add the raw rice
and fry for another 2 or 3 min. Bring the water to a
boil and add the salt. Put in the rice and the
vegetables. Stir well. Cover and cook over low heat
for about 20 minutes or until the rice is done.
Garnish with the onions and serve hot. This comes from
“A Taste of India” by Mary S. Atwood.

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