Title: Sweet And Spicy Carrot Soup
Categories: Main dish Soups Vegetables
Servings: 8

1 1/2 c Cold Water
1/2 ts Salt
16 oz Frozen Carrots; 1 Pkg
1 1/2 c Orange Juice
1/2 ts Nutmeg
1 c Chicken Broth
———————————-GARNISH———————————-
1 x Orange; Thinly Sliced
1 x Mint Sprigs

Combine the water, salt and carrots in a 2 1/2-quart saucepan; cover and
bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, or until
the carrots are very soft. Remove from the heat and let cool. In a
blender or food processor puree the carrots and cooking liquid. In a
large bowl combine the pureed carrots with the orange juice, nutmeg, and
broth, blending well. Cover the bowl and refrigerate 2 hours or until
well chilled. Serve cold with a garnish of one fresh orange slice and one
mint sprig.

Each 1 cup serving contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
47 2 G 10 G 2 G 0 0 0 167 Mg

From The Cookbook For The 90s By Helen V. Fisher

NOTE: If you prefer a sweeter taste, add 2 tsp of sugar before chilling.

—————————————————————————–

Candy Apple Pie

Recipe By : , Aug.’94
Serving Size : 8 Preparation Time :0:00
Categories : Apricots Nuts
Pastry Pies/Tarts
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups thinly sliced peeled baking apples
2 tablespoons lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
Pastry for double crust pie, 9″
2 tablespoons butter or margarine
TOPPING:
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons heavy cream
1/2 cup chopped pecans

In a large bowl, toss apples with lime juice. Combine dry ingredinets. ADd
to the apples and toss lightly. Place bottom pastry in a 9′ pie plate. Fill
with apple mixture. Dot with butter. Cover with top crust. Flute edges
high. Cut steam vents. Bake at 400 F. for 40-45 minutes or until golden
brown and apples are tender. Meanwhile, for topping melt butter in a small
saucepan. Stir in brown sugar and cream. Bring to a boil, stirring
constantly. Remove from the heat and stir in pecans. Pour over the top
crust. Return to the oven for 3-4 minutes or until bubbly. Serve warm.
MC formatting by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

Title: (Reduced-Sugar) Refrigerated Apple Spread
Categories: Fruits
Yield: 4 half-pints

2 tb Unflavored gelatin powder
1 qt Unsweetened apple juice
2 tb Bottled lemon juice
2 tb Liquid low-cal. sweetener
Food coloring, if desired

Yield: 4 half-pints

Procedure: In a saucepan, soften the gelatin in the apple and lemon
juices. To dissolve gelatin, bring to a full rolling boil and boil 2
minutes. Remove from heat. Stir in liquid low-calorie sweetener and food
coloring, if desired. Fill jars, leaving 1/4-inch headspace. Adjust
lids. Do not process or freeze. Caution: Store in refrigerator and use
within 4 weeks.

Optional: For spiced apple jelly, add 2 sticks of cinnamon and 4 whole
cloves to mixture before boiling. Remove both spices before adding the
sweetener and food coloring.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Cherry Pineapple Kugel

Recipe By : Mimi Markofsky
Serving Size : 12 Preparation Time :1:15
Categories : Casseroles Kugels Non-Dairy (Pareve)
Sidedishes-Potatoes And Grain

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 stick margarine — melted
16 ounces wide noodles — cooked
4 eggs — beaten
1/2 cup sugar
1 teaspoon vanilla extract
1 can crushed pineapple in juice — 20 oz., drained
1 can cherry pie filling — 20 oz.
or
1 jar apricot preserves — 10 ounces
***** TOPPING — *****
1 cup corn flakes — lightly crushed
1 tablespoon sugar
1 teaspoon cinnamon

Lightly grease a 9 X13 baking dish. Preheat oven to 350^F.

In a large mixing bowl, combine melted margarine with noodles; toss well
to coat. Add eggs, sugar, vanilla and pineapple; mixing well.

Pour 1/2 noodle mixture into prepared dish. Spread with either cherry pie
filling or apricot preserves*. Cover with remaining noodle mixture.

Lightly crush corn flakes and combine with sugar and cinnamon. Sprinkle
over top of kugel. Dot with margarine. Bake for 40 minutes or until
golden.

– – – – – – – – – – – – – – – – – –

NOTES : Apricot preserves may be substituted for the cherry pie filling.

Sausage Pinwheels No. 3095 Yields 42 Pinwheels

2 Cups All Purpose Flour 2/3 Cup Milk
1 Tbls Baking Powder 1 Lb Bulk Sausage
1 tsp Salt
1/4 Cup Shortening

All ingredients should be at room temperature before staring.
Combine the flour, baking powder and salt.
Cut in the shortening until the mixture resembles coarse meal.
Stir in the milk.
Continue stirring until thoroughly blended.
Turn the dough out onto a lightly floured surface.
Knead lightly 3 or 4 times.
Roll the dough into a (18“x22”) rectangle.
Spread the sausage over the dough, leaving a 1/2″ margin all around the edges.
Carefully roll the dough lengthwise in jellyroll fashion.
Pinch the seam and the edges to seal.
Cover.
Refrigerate for at least 1 hour.
Preheat the oven to 350 degrees.
Slice the dough into 1/4 " thick slices.
Arrange 1″ apart on baking sheets.
Bake until browned (about 20 minutes).
Serve warm.

MUSHROOM-BARLEY SOUP

Recipe By : DEBBI BERRIE
Serving Size : 8 Preparation Time :2:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ounce dried mushrooms
1 1/2 cups hot water
2 tablespoons butter
1 small onion — minced
1/4 cup barley — fine
6 cups chicken broth, fat free
piece black pepper
2 small potato — peeled and diced
2 whole carrots — peeled and dices
dill weed
sour cream, nonfat
1 whole bay leaf

Soak mushrooms in hot water for 20-30 minutes. Strain through a fine sieve —
r
eserving the liquid. Chop the mushrooms and set aside.

In a sauce pan saute the onion in butter unti soft, add the chopped mushrooms,
carrot, barley, reserved mushroom liquid, chicken stock and pepper. Cover and
s
immer for 1 1/2 hours. Add potatoes and bay leaf. Cover and let simmer 30
minu
tes. Discard the bay leaf and stir in the sour cream (e
yeball it). reheat sop but do not let it boil — garnish with a pinch of dill
w
eed before serving.

– – – – – – – – – – – – – – – – – –

NOTES : To add sour cream, stir a little of the of soup into cream,
then a little more, then stir all together. Otherwise, the cream
lumps into white globules — most unattractive!

Title: Roasted Vegetable Terrine
Categories: Terrines, Vegetables
Yield: 8 servings

2 lg Yellow peppers
2 lg Green peppers
2 lg Red peppers
1 lb Eggplant
2 md Zucchini
1/2 c Pitted gaeta olives
7 oz Goat cheese, crumbled
12 Fresh basil leaves

Lay peppers individually on their side and cut off 1/2″ from each top
and bottom. Set peppers upright and make 2 cuts from top to bottom on
opposite sides. Open up peppers, pull out seeds; trim and discard
white pith. Place 4-6 pepper halves on a flat dish, cover with wax
paper and microwave 4 minutes. Remove from microwave, brush with
olive oil and grill until tender. Season with salt and pepper. Peel
eggplant and slice vertically into 1/4″ slices. Place on flat dish,
cover with wax paper and microwave 4 minutes. Brush with olive oil.
Grill until tender. Season with salt and pepper. Cut off ends from
zucchini and slice vertically into 1/4″ pieces. Place on flat dish,
cover with wax paper and microwave 4 minutes. Brush with olive oil
and grill until tender. Season with salt and pepper. Line a terrine
or 8×4″ loaf pan with plastic wrap, leaving an 8″ piece overlap on
each of short ends. Line bottom with grilled red pepper, cutting it
to fit, if necessary. Cover pepper with layers of eggplant and
zucchini, and top with basil leaves, goat cheese and half olives.
Continue making layers with vegetables, cheese and olives, ending
with peppers. Fold plastic wrap over vegetables. Find a piece of
wood, cardboard or foam that just fits top and cover it with foil or
plastic wrap. Place on vegetables and weigh it down with a brick or
several cans of food. Refrigerate for 24 hours. To facilitate
cutting, place terrine in freezer for 1 hour before serving. When
ready to slice, remove weight and plastic wrap. Place a cutting board
on top of terrine and flip two over. Remove plastic wrap. Using a
serrated knife and a sawing motion, cut terrine into 3/4″ slices.

MMMMM

Title: Pasta Fazolle or Fagioli (Macaroni Beans)
Categories: Pasta, Soups, Italian
Yield: 4 Sservings

-Text format

Use your favorite red or white bean recipe. Be sure
to keep it soupy, not thick. (Winn Dixie and
Carollo’s carry them.) Cook beans until done. Cook
macaroni in boiling water for about 20 minutes or
until done. Drain and rinse with hot water. In same
pot you cooked macaroni it, put back pasta, add enough
bean and broth to make soupy. Serve with buttered
Italian or French bread. You can make this dish
meatless and you can also make it red by adding a can
of tomato sauce. Recipe feeds 4.

—–

No. Carolina Barbecue Sauce

Recipe By : Suzy Lewis
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart vinegar
1 6 oz jar mustard
2 teaspoons tabasco sauce
3/4 pound dark brown sugar — or light
2 14 oz bottle catsup
1 cup worcestershire sauce
1 pound butter — or margarine
1 teaspoon salt
3 drops liquid Barbecue Smoker
1 tablespoon lemon juice
1 teaspoon pepper
2 cloves garlic

Mix this all together and store in refrigerator.

Date: Mon, 13 Sep 93 09:07:21 PDT
From: Michelle Olivier

Anyway, I thought I would share my favorite recipe with you. (The
original had a bit of olive oil but I just substituted vegetable stock.) My
husband learned how to make this in France from some Algerian friends. I
hope you enjoy it as much as I do!

ALGERIAN COUSCOUS
*****************

1 large onion, chopped
1/2 t. turmeric
1/4 t. cayenne
1/2 c. vegetable stock
1 1/2 t. black pepper
1/2 t. salt
1 small can tomato paste
3-4 whole cloves
3 medium zucchini
4 small yellow squash or yellow zucchini
3/4 large carrots
4 medium yellow or red potatoes, skins on
1 red or green bell pepper
1 15-oz. can garbanzo beans

1. Saute onion in vegetable stock over med. low heat until translucent.

2. Add all spices and cook for a few more minutes, stirring as needed.

3. Add tomato paste, stir and simmer 2 minutes.

4. Cut the vegetables in large chunks and add all (not the beans) and a
dash of cinnamon; add water to cover. Bring to a boil, then reduce heat
and simmer, covered, for an hour or so. (This can cook slowly for 2-3
hours, if desired.)

5. Add the drained garbanzos about 5 minutes before you take the veggies
off the heat.

6. Put couscous in a bowl. Pour boiling water over couscous and wait
about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to
couscous.) For added flavor, add some of the liquid from the veggie stew
to the couscous in place of some of the water.

7. Serve the stew over the couscous. Enjoy!