Title: Carrot Candy
Categories: Candies, Desserts, Harned 1994, Jewish, Vegetables
Yield: 1 batch

1 lb Carrots; peeled
— cut in 1/2″ chunks
1 c Sugar
–plus more for sprinkling
2/3 c Fresh orange juice
1/4 c Fresh lemon juice
2 ts Ground ginger
1/2 ts Ground cinnamon

The color of carrots symbolizes prosperity.

In a large, heavy-bottomed saucepan, combine carrots and l/2 cup
water. Bring to a simmer over low heat; cover and cook slowly until
soft, about 30 minutes. With a potato masher, mash the carrots and
any remaining liquid. Stir in sugar, orange juice and lemon juice.
Return to a simmer over low heat and cook, stirring constantly, until
a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon.
Let stand until cool enough to handle.

Sprinkle a small cutting board and rolling pin with water. Turn carrot
mixture onto the board and roll into a l/2″ thick rectangle. Sprinkle
generously with sugar. Let stand, covered with cheesecloth or a
towel, for one day, until the top feels dry. Cut into 1″ wide strips.
Turn and sprinkle the other side of the strips generously with sugar.
Let stand, covered with cheesecloth or a towel, for another day. Turn
the strips daily, until the candy is dry, up to 4 days. After the
strips feel crisp, cut into 1″ diameter squares. Sprinkle again with
sugar. (Store in an airtight container for up to 1 month.)

Yield: About 30 candies.

Nutritional information per serving: 34 calories; 0 g protein; 0 g
fat; 9 g carbohydrates; 5 mg sodium; 0 mg cholesterol.

Posted by Al Rice of Alaska. Formatted by Cathy Harned.

MMMMM

WILTED WALDORF SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Slivered almonds
1/3 c Chopped walnuts
6 tb Cider vinegar
2 tb Sugar
1 Large tart apple
1 tb Salad oil
1 Large onion,thinly sliced
1 Garlic clove,pressed/minced
1/2 ts Caraway seed
4 c Finely shredded red cabbage
Salt

1. In a 10-12″ frying pan over medium heat, stir nuts
until lightly browned, 8-10 minutes. Remove from pan;
set aside.
2. In a bowl, mix 1/4 cup vinegar and the sugar. Core
apple and cut into 1/2″ cubes; stir into vinegar
mixture.
3. Add oil, onion, garlic, and caraway to frying pan;
stir over high heat until onion is limp, 4-5 minutes.
Add cabbage and remaining 2 tablespoons vinegar; stir
until cabbage barely wilts, about 2 minutes. Pour into
a shallow bowl. Top with apple mixture and nuts; mix.
Add salt to taste.

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Title: Butterscotch Drops
Categories: Cookies
Yield: 84 cookies

1 c Butter or margarine
2 c C and H Brown Sugar; packed
2 Eggs
2 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1 ts Vanilla

Cream together butter and sugar. Add eggs, one at a time. Beat well
after each addition. Combine flour, soda, and salt. Add to creamed
mixture; mix well. Stir in vanilla. Drop by teaspoonfuls on greased
cookie sheet. Bake in 350 degree oven 10 to 12 minutes. Cool on rack.
Makes about 7 dozen crisp cookies.

Reprinted with permission from _From our Private Collection_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Brandied Date and Walnut Sauce

Recipe By : ?
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups brown sugar
1/4 cup brandy
8 oz pitted dates — chopped
1 cup walnut halves
1/4 cup brandy — at serving time

Combine sugar with 1 cup of water. Cook, stirring occasionally, over medium
heat, 20 minutes. Add first brandy, dates and walnuts. Simmer 15 minutes
and then let cool. Refrigerate and age for 1 month.

To serve: Heat sauce over low heat. Put into heat-proof serving dish with
a handle. Heat 2nd brandy just till vapor starts to rise; ignite. Pour
over sauce, which should also ignite, and serve over cake and ice cream.

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PARSLEY STUFFING BALLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Side dish Holiday
Vegetarian Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Soft white breadcrumbs
6 oz Butter (or margarine -KM)
1 Onion — grated
2 ts Mixed herbs
6 tb Chopped parsley (or more)
1 Lemon (or more) — rind grated
Lemon juice
Salt
Freshly ground black pepper

Mix all ingredients together, adding grated lemon rind
and juice and salt and pepper to taste. Roll the
mixture into balls about the size of walnuts and put
them, a little apart, in a greased baking tin. Bake
them for about 25 minutes in an oven preset to 190
C/375 F/Gas Mark 5, turning them after about 15
minutes so that they become crisp all over.

Source: Rose Elliot’s Vegetarian Christmas Typed for
you by Karen Mintzias

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BROCCOLI ONION SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Sweet onion, chopped
2 tb Butter or margarine
2 pk (8 ounces each) cream
-cheese, cubed
2 c Milk
2 Chicken bullion cubes
1 1/2 c Boiling water
1 pk Frozen chopped broccoli (10
-ounces) cooked and drained
1 t Lemon juice
1 t Salt
1/4 ts Pepper

Saute onion in butter until tender. Add cream cheese
and milk; stir over low heat until cheese is melted.
Dissolve bullion in boiling water; add to cream cheese
mixture. Stir in broccoli, lemon juice, salt and
pepper. Heat thoroughly.

Source: Rock Springs Sweet Onion Festival Cook Book
1992

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Title: CHICKPEA-ZUCCHINI CURRY #2
Categories: Indian, Instant ind, Vegetarian
Yield: 2 servings

1 8oz can of tomato sauce
2 ts Instant India
1/4 ts Mashed garlic
1/4 c Raisons
1 16oz can drained garbanzo
-beans
1 Piece sliced seitan

Microwaved covered for 10 minutes.

Added: 1 large zucchini, sliced into large triangular
wedges.

Microwaved covered for a further 8 minutes.

Served with some yogurt cheese (non-fat yogurt drained
for 24 hours until reduced to half it’s bulk) mixed
in, which gives it a creamy sauce.

Note that seitan is *not* an authentic Indian
ingredient–they would use panir, a solid whey cheese
curded with yogurt and lemon, but I’ve found that
seitan blends nicely with Indian food and of course
has very little fat.

Posted by Joe Roseman

—–

Bread Machine Cranberry Orange Bagels – Regular Batch

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water — lukewarm
2 cups white bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
1/3 cup dried cranberries
1/4 teaspoon ground cloves
1 tablespoon orange zest — fresh, grated
2 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

– – – – – – – – – – – – – – – – – –

Chinese Duck Sauce (Plum)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
One:
1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water
Two:
1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 cup White sugar
1/2 cup Lemon juice
Three:
1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano — seeded
chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed toasted
1 Cinnamon stick

Combine first set of ingredients and cook over moderate heat for 5 minutes.
Reduce heat and simmer uncovered for 15 minutes. Combine second set of
ingredients and boil for 10 minutes. Combine the above three sets of
ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and simmer until
thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten
caps and let stand in dark at least 2 weeks. Makes 2 pints.

– – – – – – – – – – – – – – – – – –

Hot Fudge Sauce

Recipe By : BrawnyBear
Serving Size : 1 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups sugar
2 tablespoons flour
3/4 cup cold water
for a richer sauce — use evaporated milk
3 ounces unsweetened chocolate
3 tablespoons butter or margarine
1 teaspoon vanilla

MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and
heat, stirring constantly, over moderate heat until boiling and thickened.
Reduce the heat to low, add the chocolate and cook and stir until the
chocolate melts. Beat in the butter and vanilla. Cool slightly, beating
now and then. Serve warm. And here’s something else you might try. Simply
begin your favorite fudge recipe, but cook the syrup only to about 220F or
225F. Take it off the heat, cool maybe 10 minutes, then drop in the
butter, add the vanilla and heat until satiny. You couldn’t get a more
authentic hot fudge sauce than this! Makes 1 1/4 Cups

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