Title: Fig Chess Tarts
Categories: Desserts
Yield: 24 tarts

MMMMM————————TART SHELLS—————————–
2 1/2 c Flour
1 c Butter; cold
— cut into 1 inch pieces
1/4 c Sugar
3 tb Water
2 Egg yolks
1 ts Vanilla
1 ts Grated lemon peel

MMMMM————————–FILLING——————————-
1/2 c Butter
2 c Brown sugar
4 Egg yolks
1 c Milk
2 tb Flour
1 ts Cinnamon
1/2 ts Nutmeg
1 c California dried figs
— (finely chopped)
1/2 c Finely chopped walnuts

For tart shells, combine flour, butter and sugar in food processor
with blade. Process until crumbly (of, if by hand, cut in butter
until crumbly). Add remaining ingredients; process until dough forms
a ball. Roll out between sheets of plastic wrap; cut into pieces to
fit tart pans (or muffin cups). Fit into pan, flute edges if
desired; prick with fork. Bake in 400 F. oven until lightly browned,
about 10 minutes.

For filling, in processor or mixer bowl, cream together the butter and
sugar. Add egg yolks, then milk, beating well. Stir together flour,
cinnamon and nutmeg — add to bowl and blend. Stir in figs and
walnuts (if processor is used, figs and nuts may be added whole and
processed until finely chopped). Spoon into tart shells. Bake in a
325 F. oven for about 30 minutes, depending on size of tart pans,
until filling is bubbly.

Makes about 2 dozen tarts of muffin-cup size.

Source: Wonderful Ways with California Dried Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

MMMMM

Title: SUNDAE BROWNIE PIE
Categories: Desserts, Pies
Yield: 1 servings

1 9-inch pie crust, unbaked
2 Eggs
1 c Sugar
1 ts Vanilla extract
1/2 c Hershey Semi-sweet chips
1/2 c Reese’s Peanut Butter Chips
1/2 c Butter, melted
1/2 c Flour, all purpose
1/3 c Hershey’s Cocoa
1/2 c Nuts, chopped
Ice Cream
Hershey’s Chocolate Topping
1/4 ts Salt
Hershey’s Kisses Milk Choc.

Heat oven to 375 degrees F. Generously prick bottom and sides of pie crust
with fork. Bake crust 10 minutes; remove from oven. Meanwhile, in large
bowl, beat eggs; stir in sugar and butter. Stir together flour, cocoa and
salt; add to butter mixture. Stir in vanilla, chocoalte chips, peanut
butter chips and nuts. Pour into pie crust; return to oven. Bake
additional 25 to 30 minutes or until almost set. (Pie will not test done in
center.) Serve warm or cool with ice cream; drizzle with topping. Garnish
with KISS. 8 to 10 servings.

—–

Title: Low-Calorie Pumpkin Pie
Categories: Diabetic, Pies, Desserts, Bisquick, Low-fat/cal
Yield: 8 servings

16 oz Can solid-pack pumpkin; 2 tb Sugar;
13 oz Can evaporated skim milk;* 8 pk Sugar substitute;(16
ts-1/3c
1 Egg; 2 ts Pumpkin pie spice;
2 Egg whites; 2 ts Vanilla;
1/2 c Biscuit mix like Bisquick;

Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with
vegetable pan spray. Place all ingredients in blender, food
processor or mixing bowl. Blend 1 minute or beat 2 minutes with
mixer.

Pour into pie pan and bake for 50 minutes or until center is puffed
up.

1/8 pie – 114 calories, 1 1/2 starch/bread exchange 18.5 grams
carbohydrate, 6.3 grams protein, 1.9 grams fat, 1.4 gm fiber 174.9 mg
sodium, 304.2 mg potassium, 37 mg cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

MMMMM

HARVEST HOT POT

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Pearl barley
2 ts Sunflower oil
8 oz Shallots or onion
2 x Small leeks *
1 Large potato, diced
6 oz Carrots, sliced
6 oz Button mushrooms
2 ts Chopped fresh rosemary
2 ts Chopped fresh thyme
1 t Yeast extract
1 Salt and pepper

* trimmed and sliced
1. Cover the barley with plenty of water. Bring to the
boil, cover and simm for 30 – 40 minutes. Drain and
reserve the stock. 2. Heat the oil in a large pan and
gently fry the shallots, leeks , potato, carrots and
mushrooms for 8 – 10 minutes. Add the rosemary,thyme
and cooked barley.
3. Make the reserved stock upto 3/4 pint with water.
Add to the barley and vegetables together with the
yeast extract. Bring to the boil, cover and simmer for
30 minutes. Season to taste. Serve hot.

– – – – – – – – – – – – – – – – – –

Date: Tue, 27 Dec 94 10:50:00 EST
From: DBONGIORNI@a1.pbs.org

Spanish Rice

1/2 cup uncooked brown rice
2 cups water
1 Tablespoon Wine Vinegar
Water
4 cloves garlic
4 stalks celery
1 green pepper
1 carrot
1 bay leaf
1 small can stewed tomatoes
1 tsp. dry oregano
1 tsp. dry basil
1/4 tsp. cumin
fresh cilantro

Put the brown rice on to cook. Put vinegar and water in a heavy
skillet and cook garlic, celery and green pepper (all chopped).
Add enough water to the skillet to steam the carrot, add chopped
carrot and bay leaf and cover skillet. When carrot is soft, add
stewed tomatoes, oregano, basil and cumin. By now the rice
should be done. Add the brown rice, lower flame and simmer for
15 minutes. Garnish with fresh cilantro and eat. Yum Yum Yum!

VERMONT MAPLE CINNAMON SWIRLS

Recipe By : DESSERT SHOW #DS3064
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pastry:
2 cups all-purpose flour
1/4 cup white sugar
1 cup salted butter — chilled and cut
into pieces
1/4 cup chilled pure maple syrup
2 tablespoons ice water — (2 to 5)
Filling:
2 tablespoons white sugar
2 tablespoons brown sugar
4 teaspoons ground cinnamon
Topping:=7F
1/2 cup pure maple syrup

Pastry: Mix flour and sugar in medium bowl using electric mixer on medium
speed. Add butter
and mix until dough form resembles large crumbs. Add chilled maple syrup and
2 tablespoons
ice water. Mix on low speed until dough can form a ball. Do not overmix.
Form dough into 2
disks. Wrap in plastic wrap and chill 2 hours.
Filling: Preheat oven to 325. Mix together sugar and cinnamon. On floured
surface, roll dough
disk into rectangle about 10 inch wide and 15 inch long, about 1/8 inch
thick. Sprinkle dough with
half cinnamon-sugar filling. Starting with smaller side, roll dough into
cylinder. Dampen seam
with water and press to seal and repeat with other dough disk. Wrap each in
plastic and chill 1
hour. With sharp knife, cut into 1/4 inch slices and place on ungreased
baking sheet, about 1
inch apart. Brush tops with maple syrup. Bake about 20 minutes or until
light golden brown.
Transfer to cool surface.
– – – – – – – – – – – – – – – – – –

COURGETTE PIE (aka ZUCCHINI PIE)

Ingredients:

x courgettes (I used 5 because that was how many I had)
3 carrots (you get the idea of proportions)
1 tbs white wine viniger
1 can w/w mushroom soup
1 onion
bread (original recipie suggested french loaf, I used 3 slices mighty white)
low-fat spread
1 clove garlic

slice the courgettes, finely dice the onion, microwave together until lightly
cooked.
grate the carrots

open tin of soup, pour into saucepan. add courgette mixture, carrots and
wine viniger. cook until warm/cooked (about 10 minutes). heat grill.
mash garlic + spread togther. cut bread into soldiers (strips). place
mushroom mix in a shallow oven-proof dish. cover top with bread slices
pop under grill untill bread becomes crispy toast

eat immediately !!

Title: Fortune Cookies #1
Categories: Oriental, Cookies
Yield: 8 servings

1/4 c Cake flour; sifted
2 tb Cooking oil
2 tb Sugar
1 Egg white
1 tb Cornstarch
1 tb Water
1 ds Salt

Sift together flour, sugar, cornstarch, and salt. Add oil and egg
white; stir till smooth. Add the water; mix well. Make one cookie
at a time by pouring 1 T of the batter on lightly greased skillet or
griddle; spread to 3 1/2 inch circle. Cook over low heat about 4
minutes or till lightly browned. Turn with wide spatula; cook one
minute more. Working quickly, place cookie on pot holder. Put paper
strip printed with fortune in center; fold cookie in half and then
fold again over edge of bowl. Place in muffin pan to cool.

—–

Title: FREEZER MIX PIZZA
Categories: Main dish, Hamburger, Beef
Yield: 16 servings

—————————CRUST—————————
2 1/2 c Biscuit; baking mix
1 pk Active dry yeast
2/3 c Water; hot

———————–MEAT MIXTURE———————–
1 pk Beef-Tomato Freezer Mix
1/4 c Water
1 ts Italian seasoning
1 ds Red pepper sauce

————————–TOPPING————————–
2 c Cheddar cheese; shredded
2 c Mozaarella cheese; shredded
1 c Parmesan cheese; grated

Heat oven to 425′. Mix baking mix and yeast; stir in
water and beat vigorously. Turn dough onto
well-floured surface; knead until smooth, about 20
times. Let dough rest a few minutes. While dough is
resting, dip container of frozen mix into hot water
just to loosen. In 2-quart saucepan, heat frozen mix
and remaining ingredients to boiling. Reduce heat;
cover and simmer, stirring frequently, until mix is
minutes. Spoon onto bottom halves of buns; top with
remaining halves. Divide dough in half. Roll each half
on ungreased baking sheet into rectangle, 13×10
inches, or on pizza pan into 12-inch circle. Pinch
edges to make a slight rim. Spread Meat Mixture almost
to edges. Top with green pepper and cheeses. Bake
until crust is brown and filling is hot and bubbly, 15
to 20 minutes. Cut into squares or wedges.

—–

Title: ORIENTAL MINI MEAT LOAVES WITH HONEY GARLIC S
Categories: Chinese, Chicken
Yield: 6 servings

1 cn Water chestnuts, drained and
-chopped
1/4 c Onions, chopped
3/4 c Fine dry bread crumbs
2 ts Chicken bouillon mix
1 1/2 lb Ground chicken
2/3 c Evaporated 2% milk
1 Clove garlic, minced
1/4 c Soya sauce
1 Egg

SAUCE: Combine 1/3 cup honey, 1/2 cup ketchup, 2 tb
soya sauce and 1/2 tsp garlic powder. Cook in small
saucepan until hot and bubbly.

Combine all ingredients in a large bowl. Mix lightly
to blend. Grease 12 muffin cups and fill with
mixture. Press down firmly in each cup. Bake 35-40
minutes in a 350 F oven. Serve with honey garlic
sauce.

Origin: June Reader’s Digest (Canadian) Shared by:
Sharon Stevens.

—–