ECCLES CAKES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe of Rough Puff Pastry
— preceding recipe
Milk and castor sugar
-(superfine) to glaze
Filling:
1 oz Margarine
1 Level Tablespoon soft brown
-sugar
4 oz Currants
2 oz Cut mixed peel
1/2 Level teaspoon mixed spice

Preheat oven to 425 degrees – shelf on second runner from top.

1) Make Rough Puff Pastry as in previous recipe

2) To make the filling, melt the margarine in a saucepan, stir in the other
filling ingredients and leave to cool.

3) Roll out the pastry fairly thinly on a floured board. Cut into rounds
with a well floured 3.1/2 inch cutter.

4) Place a heaped teaspoon of filling in the centre of each round.

5) Damp the edges with water, then gather the outside edge together over
the filling and press together at the top to seal.

6) Turn the cakes over so that the sealed ends are underneath. Roll each
gently into round flat shapes.

7) Place on a baking sheet. Leave to rest in a cold place for 15 minutes.

8) Make three slits across the top of each. Brush with milk and sprinkle
thickly with castor sugar.

9) Bake in the preheated oven for 20 to 25 minutes. Cool on a wire tray

Makes 16 Eccles cakes

Shared by Sylvia Mease (Cookie Lady)

– – – – – – – – – – – – – – – – – –

9 Point Flan

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Sugar
8 Egg yolks — or up to:
10 -Egg yolks total
13 oz Evaporated milk
2 tb Rum — or more to taste

In heavy skillet, slowly heat 3/4 cup sugar until
melted and caramel-colored. Pour into 5-cup baking
dish and carefully swirl to line dish with caramel.
Set aside. Beat egg yolks with 1/2 cup sugar. Add
evaporated milk and rum to taste and beat well. Turn
custard into prepared baking dish. Place dish in pan
of hot water and bake at 350F about 1 hour, or until
knife inserted in center comes out clean. Cool
thoroughly at room temperature. Unmold on serving
plate.

– – – – – – – – – – – – – – – – – –

Title: Hearty bean and vegetable stew
Categories: Soups, Crockpot, Vegan, Ornish
Yield: 12 servings

1 lb Beans, assorted, dry
2 c Vegetable juice
1/2 c Dry white wine
1/3 c Soy sauce
1/3 c Apple or pineapple juice
-vegetable stock or water
1/2 c Celery diced
1/2 c Parsnips diced
1/2 c Carrots diced
1/2 c Mushrooms diced
1 Onion diced
1 ts Basil, dried
1 ts Parsley, dried
1 Bay leaf
3 Clove garlic minced
1 ts Black pepper ground
1 c Rice or pasta cooked

Sort and rinse beans, then soak overnight in water. Drain beans and place
in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple
juice. Cover with vegetable stock or water; the amount added depends on
whether you prefer a soup (more liquid) or a stew (less). The juice adds
just a tad of sweetness and the soy sauce adds depth and the tang of salt.
Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook for
5-6 hours at low until carrots and parsnips are tender. When tender, add
rice or pasta and cook for one additional hour. Notes: For beans use 3 or 4
kinds, such as: black, red kidney, pinto, baby lima, lentil, and green
and/or yellow split peas.

—–

Soured Cream Clam Dip

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can Gorton’s clams — drained
2 teaspoons Lemon juice
1/8 teaspoon Pepper
2 tablespoons Minced onion
1 cup Soured cream
1/2 teaspoon Salt
1/2 teaspoon Celery salt

Gently fold clams into sour cream. Add other ingredients and stir
gently until blended. Serve with chips.

Shared By: Pat Stockett

– – – – – – – – – – – – – – – – – –

Title: STUFFED CHICKEN, CYPRUS STYLE
Categories: Greek, Poultry, Main dish
Yield: 6 servings

1 Roasting chicken
3 tb Vegetable oil or butter
1/2 c Blanched, slivered almonds
3/4 c Raw long-grain white rice
1/2 c Dry white wine
1 1/4 c Water
Salt
1 ts Ground cinnamon
1 pn Granulated sugar
1/2 c Currants
Butter or vegetable oil
-(butter should be melted)

Wash and dry the chicken, reserving the liver, and set aside. In a
medium saucepan, heat the oil or butter and saute the almonds and
liver, then remove with a slotted spoon. Chop the liver and set
aside with the nuts. Add the rice to the fat in the pan and saute
over medium heat, stirring constantly, then pour in the wine, water,
salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until
the rice is almost tender. Stir in the almonds, liver, and currants
and remove the pan from the heat.

Spoon the stuffing into the large cavity of the chicken and close
tightly with skewers. Truss the chicken and brush the surface
lightly with melted butter or oil. Set in a baking pan, breast side
up, and bake for 1 1/4 hours, or until tender, in moderate oven (350
F), turning with 2 wodden spoons every 20 minutes and basting
frequently with drippings. Remove the stuffing from the cavity and
transfer to the center of a warm platter. Carve the chicken and
arrange around the stuffing. Serve warm.

Note: For a popular mainland version, substitute pine nuts, nutmeg,
and a little chopped celery and parsley, and soaked bread for the
almonds, cinnamon, and rice.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

—–

Title: Bacon-Wrapped Little Loaves
Categories: Cheese, Hamburger, Main dish, Meat loaf, Meat
Yield: 6 servings

1 1/2 lb Lean Ground Beef
1 c Cheddar Cheese;Shredded,4 Oz
1 ea Egg; Lg
1/4 c Bread Crumbs; Dry
1/4 c Onion; Chopped, 1 Sm
1/4 c Lemon Juice
1/4 c Green Bell Pepper; Chopped
1/2 c Water
1/2 t Beef Bouillon; Instant
1 t Salt
6 ea ThinSlicesofBacon,Cut In 1/2

Heat the oven to 350 degrees F. Mix all of the ingredients, except
the bacon, together. Shape the mixture into 6 small loaves.
Crisscross 2 of the half slices of bacon across each loaf, tucking
the ends under each loaf. Place the loaves on a rack in a shallow
baking pan and bake uncovered for 50 minutes.
Let stand for 5 to 10 minutes before serving.

MMMMM

Date: Thu, 29 Apr 93 10:34:54 BST
From: Kathy.Jago@uk.sun.com (Kathy Jago – Sun CSIR)

Adapted from the Cranks Recipie Book (ISBN 0-586-0609001) – one of my
favourites.

Lentil and Buckwheat Slice
==========================

Ingredients:

4oz Roasted Buckwheat
1 Carrot
1 Onion
6oz Red Lentils
1 pint veg stock
dried herbs (parsley + rosemary are recommended)
1 tsp Marmite (for the Brits amongst you)
pinch Nutmeg
Salt + Pepper as chef deems necessary

1. Chop onion and carrot, saute in a fairly large saucepan
2. Add all other ingredients – bring to boil
3. Simmer for 30 minutes, until liquid is absorbed
4. While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6
5. Put mixture in loaf/flan dish
6. Put loaf/flan dish in 4. above.
7. Cook for 30 minutes

Title: IMPOSSIBLE PIZZA
Categories: Pizza
Yield: 4 servings

—————————CRUST—————————
2 tb Cheese, parmesan, grated
1 c Milk
2 Eggs
1/2 c Bisquick

————————-TOPPINGS————————-
1/2 c Prego
Sausage; or ground meat
Onions, chopped
Bell peppers, chopped
2 tb Cheese, parmesan, grated
3/4 c Cheese, mozzarella, shredded

Heat oven to 425. Grease 1 pie plate per 4 servings.
Sprinkle onion and Parmesan cheese in pie plate. Beat
milk, eggs, and bisquick 15 seconds in blender on
high. Pour into pie plate. Bake 20 minutes.

Spread pizza sauce over top. Top with remaining
ingredients. Bake 10-15 minutes, until cheese is light
brown.

Cool 15 minutes.

Sylvia’s comments: still rose too much for my
preference. Try reducing bisquick.

FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

Posted on GEnie’s Food Wine RT Dec 03, 1992 by
R.SHELTON3 [TEXAS RED]

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook moderator at
net/node 004/005

—–

Title: Brown ‘n’ Serve Sausage
Categories: Meats, Diabetic
Yield: 12 servings

1 lb Lean ground pork 1/2 ts Thyme
1/4 c Cracker crumbs 1/2 ts Oregano
1/4 c Water 1/4 ts Freshly ground pepper
1 ts Sage 1 pn Ground cloves
1 ts Salt

The two step cooking procedure ensures the removal of most of the fat.

Combine ground pork and cracker crumbs. Stir in water, sage, salt,
thyme, oregano, pepper and cloves. Mix until thoroughly combined.

Divide into 12 portions. Form each into a sausage-shaped roll or flat
patty. (Wet hands with cold water to make the job easy.) Place in a
cold, lightly oiled frypan.

Cook over medium heat, turning often, about 4 min each side until just
beginning to brown and pieces are no longer pink.

Remove to paper towels and blot to absorb any fat. Wrap. Store in
refrigerator up to 5 days or in freezer up to 2 months. Or cook a
second time and serve immediately.

To serve: Return sausages or patties to a clean, cold frypan. Cook
over medium heat, turning once or twice, about 4 min until sausages
are brown and crisp. (Cook frozen sausages in the same manner,
allowing about 2 min longer for cooking.

Each sausage or patty – 59 calories, 1 protein choice 1 g
carbohydrate, 7 g protein, 3 g fat.

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Nov 93

Suggestion for Pork Pies: Stir-cook the ground pork mixture in the
frying pan, place it in a plastic colander to drain off most of the
fat and blot with paper towels. Spread the pork mixture in a baking
dish (try 8″ pyrex), add fat-free gravy if needed for liquid. Top
with about 2 1/4 cups seasoned breadcrumbs. Bake at 350-375 F until
crumbs are lightly browned.

1/12 recipe = 10 grams carbohydrate, 9 grams protein, 4 grams fat, 113
calories. Compare with 1/12 recipe Betty Crocker Pork Pies made with
1 lb sausage and 1 c cooked ham, cream of chicken soup, apples,
pastry: 19.5 gm carbohydrate, 10 gm protein, 15 grams fat, 250
calories.

MMMMM

Title: HOT COUSCOUS BREAKFAST
Categories: Vegetarian, Main dish, Low-fat
Yield: 1 servings

1/4 ts Orange peel
– grated
1 oz Couscous
– uncooked
1/2 oz Almonds
– toasted, sliced
1 tb Half-and-Half

In saucepan, combine 1/4 cup water and the orange
peel and bring to a boil; remove from heat and stir in
couscous. Cover and let stand for 5 minutes. Transfer
couscous to serving bowl; top with almonds and
half-and-half.

Weight Watchers Exchanges: 1 Fat, 1/2 Protein, 1
Bread, 25 Optional Calories.

Nutritional Analysis per serving: 210 calories, 7 g.
protein, 9 g. fat, 26 g. carbohydrates, 61 mg.
calcium, 11 mg. sodium, 6 mg. cholesterol, 1 g.
dietary fiber (excluding couscous).

Calories from fat: 36.7%

Original recipe from Weight Watchers “Simply Light
Cooking” Conversion and additional nutritional
analysis by Rick Weissgerber.

—–