GOLDEN STATE CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiments Sauces
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Chopped Calif. dried figs
1 Apple — peeled diced
1 Lemon — sliced paper-thin
1/2 c Brown sugar
1/2 c Molasses
1/2 c Vinegar
1/2 ts Ground cloves
1/2 ts Ground ginger
1/2 ts Ground cinnamon

In large sauce pan, combine dried figs and apple. Add
remaining ingredients. Bring to a boil; simmer,
uncovered 30 minutes. Makes about 4 cups. Serve as
an accompaniment to pork, lamb, or chicken.

Source: California Dried Figs – Recipes…Serving Ideas
Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen
Mintzias

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CALIFORNIA SUNSHINE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Lukewarm water
(110-115 degrees)
3 tb Sugar — (needed for yeast
-action)
1 pk Instant active dry yeast
2/3 c Orange juice — fresh (warmed
-to room temperature)
2 1/2 c All-purpose flour — unsifted
1 t Salt
3 tb Margarine — melted
1 tb Orange rind — finely grated
1 t Lemon rind — finely grated
2 ts Vegetable oil — (to oil pans)

Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring
until completely dissolved. Add warm oranged juice and beat until
well blended. Add 1 cup of the flour gradually, beating gently
smooth. Cover bowl and set in a warm place until bubbly and light
(30-40 minutes). Add salt, margarine, and grated orange and lemon
rinds; beat gently to mix. Stir in remainng flour gradually, mixing
well. Trun onto a lightly floured board and knead until smooth and
elastic (about 10 minutes). Place in a large, oiled bowl, turning
dough around to to coat all over. Cover bowl; place in warm place
until dough has doubled in size (1 -2 hours). Punch dough down in
several places. Knead on board for 5 minutes. Shape into a loaf and
place in an oiled 8 1/2″ X 4 1/2″ X 2 1/2″ loaf pan. Cover and let
rise in a warm place about 1 hour. Preheat oven to 375 degrees. When
bread has risen, bake 35-45 minutes. When done, remove bread from pan
and cook on wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE (1 oz slice)
Low-sodium diets: Omit salt. Substitute salted margarine.

Source: The Art of Cooking for the Daibetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton

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Christmas Delight Candy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy Osg1966

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Marshmallows
1 package Figs — small package
1/2 pound Dates — stoned
1/2 pound Almonds — blanched
1/2 cup Pecans — or walnuts
1 cup Coconut — shredded
1 Maraschino cherries — small

Melt marshmallows over hot water until very soft. Grind figs, dates, nuts and
coconut. Chop and drain cherries. Mix and pat out to 1/2 inch thickness. Cut
in squares, roll in granulated sugar.

Source: Lillian Dake, Hinckley Grange, Medina County, OH

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Baked Apples

Recipe By : Jeff Winslow Tektronix Inc., Design Automation Group, Beaver
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 green apples (crispy, tart, medium sized –
8 cm stick cinnamon — broken and ground (u
14 allspice berries — ground the same way
1 ml grated nutmeg
100 g brown sugar
45 g butter (grate if cold)
juice of 1/2 medium lemon
120 g golden raisins
65 g dried pitted prunes
100 g chopped walnuts (or other nuts)

1. Preheat oven to 200 =F8C . Butter a deep baking dish that has a lid.

2. Core the apples but do not peel them. Arrange them in the dish. Cut
apples to fit, if necessary.

3. Combine all remaining ingredients in bowl. Mix well (this is where
grating the butter comes in handy). Stuff this mixture into the holes and
spaces in and between the apples.

4. Bake covered at 200 =F8C for about 30 minutes. Serve hot with vanilla
ice cream (spoon extra sauce over ice cream).

Difficulty : easy.
Precision : measure the spices.

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Title: KUNG PAO CHICKEN #3 ****
Categories: Chinese, Chicken
Yield: 4 servings

—————————SAUCE—————————
1/2 c Chicken Broth
2 tb Soy Sauce
1 tb Cornstarch
1 tb Rice Vinegar
1 ts Sugar
1/4 ts Sesame Oil

——————-CHICKEN VEGETABLES——————-
1 1/2 tb Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 lb Boneless, Skinless Chicken
– Breasts, Cut Into 2-Inch
– Strips
6 tb Oil, Divided
12 Dried Red Chilies
1/4 c Unsalted Dry Roasted Peanuts
8 oz Sliced Water Chestnuts
8 oz Sliced Bamboo Shoots
1 Diced Green Or Red Bell
– Pepper
1 ts Fresh Garlic, Minced
1 ts Minced Fresh Ginger
1/4 c Sliced Green Onions

In a small bowl, combine sauce ingredients; set aside.
In a medium bowl, combine cornstarch, soy sauce and
sherry; mix well. Add chicken; toss gently to coat.
Set aside. In a large nonstick skillet or wok, heat 2
tablespoons oil. Add the chilies and peanuts;
stir-fry until peanuts start to brown. Remove peanut
mixture from skillet; set aside. Heat 2 tablespoons
oil in same skillet. Add chicken mixture; stir-fry
until chicken is no longer pink in center. Remove
chicken from skillet; set aside. Heat remaining 2
tablespoons oil in same skillet. Add water chestnuts,
bell pepper, bamboo shoots, garlic and ginger;
stir-fry 1 minute. Stir sauce; add to vegetables.
Cook, stirring constantly, until sauce is thick and
bubbly. Return chicken, chilies and peanuts to
skillet. Add green onions; heat thoroughly, stirring
occasionally.

Typed by Syd Bigger.

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BOILED PLUMB PUDDING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Suet
1 lb Currants
1 lb Raisins
8 Egg
4 Egg white
6 c Bread crumbs
1 tb Nutmeg
1 t Ginger
Salt
1 lb Flour
1 pt Milk

Cut suet in little pieces. Beat the eggs, then half the milk, beat them
together, and by degrees stir in the flour and bread together, then the
suet, spice and fruit, and as much milk as will mix it all well together
and very thick.

Wet a large muslin cloth (3 foot square) and rub with flour inside and out.
Drape it into a bowl large enough to hold the pudding mix. Pour the mixture
in and tie up the muslin ends tightly, leaving the pudding in a large ball
with some room for expansion. When tying the neck, leave long enough ends
on the cords so you can knot a loop. Suspend the pudding in a large kettle
or stock pot of boiling water, hanging the loop from a long wooden spoon
straddling the open top of the pot, and boil five hours. Check water level
frequently. It evaporates quickly.

When done, wrap in a clean muslin cloth and douse with 1/4 cup rum or
brandy. Check weekly and add additional rum or brandy if it appears dry.

Early American Life magazine
December 1991 issue
per Sam Waring

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Title: VENISON HAMBURGER RICE PIE
Categories: Wild game, Meats
Yield: 5 servings

1 lb Ground venison, browned
And drained
1/2 c Bread crumbs
1/4 c Green pepper, chopped
1/4 c Onion, chopped
1 1/2 cn Tomato sauce
2 1/2 c Cooked rice
1/2 c Grated cheese
Salt and pepper to taste

Combine venison, bread crumbs, green pepper, onion and 1/2 can tomato
sauce in large pie shell. Mix rice, cheese, salt and pepper and 1
can tomato sauce; place mixture on top of first mixture and spread
other half can of tomato sauce over top. Bake in pie pan at 375F for
about 35 minutes.

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Title: Cheddar Fans
Categories: Breads, Cheese/eggs
Yield: 4 servings

5 oz Cheddar; Sharp, Grated 1/2 c Butter Or Shortening
2 c Unbleached Flour; Sifted 1/2 c Milk
1 tb Baking Powder 1 x Butter; Softened
1 ts Salt 1 x Butter; Melted

Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl,
if not already grated and set aside. Sift the flour, baking powder and
salt into a bowl. Cut in the shortening with a pastry blender or two
knives, until the mixture resembles coarse corn meal. Make a well in the
center of the mixture and add the milk all at once. Stir with a fork
until the dough forms a ball. Gently form the dough into a ball and put
on a lightly floured surface. Knead it lightly with the fingertips 10 or
15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch
thick. Cut into 5 strips and spread with the softened butter. Sprinkle
four strips with the grated cheddar cheese and stack the four on top of
one another and top with the fifth strip. Cut into 12 equal pieces and
place on end in the muffin cups. Brush the tops of the rolls with the
melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the
biscuits are golden brown. Serve hot with butter.
Makes 1 dozen Cheddar Fans.

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SMOKED CHICKEN CLUB SANDWICH

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6742
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 thick slices turkey bacon
1/4 cup pitted Kalamata olives
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon minced garlic
Salt and freshly ground black pepper
6 thick slices of Swiss peasant bread
2 ripe tomatoes, cored and thinly sliced
Thin slices sweet onion
8 ounces very thinly sliced smoked skinned chicken breast
2 kirby cucumbers, seeded and thinly sliced

Start to cook the bacon so that it becomes crisp. In a blender or food
processor puree the olives, mustard, anchovy paste, olive oil, vinegar, and
garlic; season to taste with salt and pepper and adjust amount of vinegar
for tang.

Toast the bread lightly. Remove bacon to paper towels to drain.

To assemble, spread each slice of bread with olive mixture, on one side
only. Set some bacon on bottom of bread, then top with tomato and onion
slices, chicken and cucumber; salt and pepper each layer lightly as you go.
Top with bread, mayonnaise side down; repeat with second layer of fillings
and finish with third slice of bread, olive mixture side down. Assemble the
second sandwich in the same way.

Yield: 2 servings

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Title: Paprika Rice
Categories: Rice, Side dish
Yield: 1 Servings

2 c Rice
5 tb Vegetable oil
1 Onion, chopped
1 ts Tomatoe paste
1 ts Paprika
1 Bay leaf
1 ts Salt
Pinch of thyme

Heat the oil in a heavy saucepan. Add the rice and
onion and saute, stirring, until golden. Add the
tomato paste, thyme and paprika and mix well.
Pour in 2 cups of water and season. Add the bay leaf
and let boil for about 20 minutes, until rice is done.
Source: Great Moments in Cooking ch.

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