NO-FAIL BAGELS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Packets active dry yeast
1/2 c Warm water (105-115f)
2 ts Sugar
2 c Lukewarm water
2 1/2 ts Salt
6 c Bread flour
1/2 c Yellow cornmeal

Place yeast in glass with 1/2 cup warm water. Stir in
sugar until yeast is disolved. Let stand for 5
minutes, until foamy on top. Pour this mixture into a
bowl and add 2 cups lukewarm water. Stir in salt. Add
the 5 1/2 cups flour a cup at a time, mixing with a
wooden spoon to blend after each addition. Dough will
be sticky.

Spread 1/4 cup of the remaining flour on a work
surface. Place dough on flour. Place 1/4 cup flour
on top of the dough.

Begin kneading slowly until the flour comes together
with the rest of the dough. Knead vigorously for 15
minutes. You may have to add several tablespoons of
flour if the mixture is sticky.

Use a sharp knife dipped in flour cut the dough into
16 equal portions. Roll each portion into a ball.
Poke your thumbs through the center to make a hole
about the size of a quarter.

Spread 1/4 cup cornmeal on each of two trays or
cutting boards and place 8 formed bagels on each about
1 inch apart. Cover with a clean dish towel and place
in a warm draft free spot for 45 minutes to rise.

Remove towel and place trays of bagels in the
refrigerator for 1 hour.

Pre-heat oven to 400 degrees. Boil 3 cups water in a
large pot. Spread 1/4 cup yellow cornmeal on 2 cookie
sheets.

Place bagels four at a time into the boiling water.
The perfect bagel should sink to the bottom and rise
immediatly. Boil about 4 minutes turning about every
30 seconds. Don’t worry if your bagels don’t sink to
the bottom; however if they sink to the bottom and lie
there, wait until they flost to the top before timing
the 4 minutes.

Remove bagels with a slotted spoon and place on a
clean towel for a few seconds to drain excess water.
Place 8 bagels on each cookie sheet.

You can now add a favorite topping sesame, garlic or
onion if desired. Bake 35 minutes or until golden.
Remove bagels from cookie sheet and let them cool on a
wire rack. From: Gary Fricke

– – – – – – – – – – – – – – – – – –

Title: Lentil Soup with Franankfurters
Categories: German, Soups/stews
Yield: 4 servings

1 c Lentils; dried quick-cooking 6 c Water
2 ea Bacon; slices, diced 1 ea Leek or green onion; *
1 ea Carrot;large, finely chopped 1 ea Celery;stalk, finely
chopped
1 ea Onion; finely chopped 1 tb Vegetable oil
2 tb Unbleached flour 1 tb Vinegar
4 ea Frankfurters; thickly sliced 1 tb Catsup; tomato
1 ts Salt 1/4 ts Black pepper

* Leek or Green Onion should be finely chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are soft.
Add the frankfurters and catsup. Cook to heat frankfurters through. Season
with salt and pepper and serve hot.

—–

Title: Floridian Chicken Salad *
Categories: Chicken, Salads, Fruits, Vegetables
Yield: 4 servings

———————-PATTI – VDRJ67A———————-
1/4 c Olive oil
3 tb Balsamic vinegar
1 ts Dijon mustard
1/4 ts Marjoram
6 c Salad greens; leaf lettuce,
– romaine, spinach, etc…
1 Papaya; peel, seed, chop
1 Mango; peel, seed, chop
6 oz Raspberries
4 Chicken breast halves;
– boneless, cooked, bite siz
1 tb Fresh mint; minced
1/2 c Walnuts; chopped, toasted

Make sure chicken is cooled and cut into bite sized
pieces. Can use leftover chicken. Combine olive oil,
vinegar, mustard and marjoram in a bowl and mix well.
Add some dressing to greens and toss well. Combine
chicken, papaya, mango, raspberries and mint in a
bowl. Add dressing and toss well. To serve, divide
greens among 4 plates and top with chicken and fruit.
Sprinkle with walnuts.

—–

Title: Danish Meat Balls (Frikadeller)
Categories: Danish, Pork, Veal, Ceideburg 2
Yield: 1 servings

1/2 lb Veal
1/2 lb Pork
1 g Onion
2 c Milk
Pepper to taste
2 tb Flour or
1 c Bread crumbs
1 Egg
Salt to taste

Put veal and pork together through a grinder 4 or 5 times. Add flour
or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly.
Drop on frying pan from a large tablespoon and fry over low heat.
Serve with browned butter, potatoes and stewed cabbage.

From “Danish Cookery” by Suzanne, Andr. Fred. Host Son, Copenhagen,
1957.

Posted by Stephen Ceideberg; March 9 1993.

MMMMM

Title: Raspberry-Beaujolais Sorbet
Categories: Desserts, Fruits, Sherbet, Wine
Yield: 6 servings

3 c Frozen raspberries; thawed
1/2 c Water
3/4 c Sugar
2 tb Lemon juice
1 c Beaujolias -OR-
– other dry red wine
1/4 c Whipping cream

Combine raspberries and water in container of a food processor or
blender; process until smooth. Pour mixture through a wire-mesh
strainer, pressing raspberries with back of spoon against the sides
of the strainer to squeeze out juice. Discard pulp and seeds
remaining in strainer. Return to blender; add sugar and remaining
ingredients, and process 1 minute. Pour mixture into a 9″ square pan;
freeze until almost firm. Break mixture into chunks, and place in a
large mixing bowl; beat at low speed with an electric mixer until
smooth. Return to pan, and freeze until firm. Yields 3 cups.

MMMMM

TOO SIMPLE CREAM OF CHICKEN NOODLE SOUP

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Soups Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lg Chicken Breasts [bone in
skin on}
2 lg Chicken Thighs [bone in
skin on]
1 pk Green beans {frozen]
1 pk Carrots [frozen]
1 pk Corn [frozen]
5 md Potatoes (thin skinned or
Peeled) [/“ cubed]
2 tb Minced onion
1/4 c Chicken bouillon (or 6
Crushed cubes)
1 lb (1 box) macaroni (or equiv-
-alent amount of pasta)
6 tb Butter
1/3 c Flour
1 1/2 c Milk
1/2 tb Bell’s Seasoning
1/4 ts Sage [ground]
1/4 ts Thyme [ground]

1) In a dutch oven, boil the chicken `til it is ready to fall of the bones;
then remove from the broth and set aside…
2) Add the macaroni (or the pasta) and all of the veggies to the broth and
cook `til tender..
3) Remove the skin, bone the chicken and slice/dice the meat to /” to /“
pieces as desired and add to the broth…
4) Add the bouillon a little at a time `til the desired flavor is achieved,
being sure to mix well, sampling as required…
5) In a small bowl, melt the butter, then whisk in the flour to form a
paste, slowly whisk in the milk `til smooth and creamy, then add to the
soup stirring `til well blended…
6) Add the ”Bell’s Seasoning" and the remaining spices and simmer for 20
min.; Cool to desired temp. and serve…

– – – – – – – – – – – – – – – – – –

Title: WOK VEGETABLES
Categories: Chinese, Vegetables
Yield: 6 servings

4 tb Oil
4 Cloves garlic
1/2 c Cashews for garnish
GROUP 1:
1 c Asparagus
1/4 c Carrots
1 c Broccoli
1 c Potatoes
1/2 c Turnips
GROUP 2:
1/2 c Cauliflower
1 c Onion
1 c Celery
1 c String beans
1 1/2 c Snow peas
GROUP 3:
1 1/2 c Sprouts
1 c Lettuce
1 c Tomatoes
1 1/2 c Water chestnuts

Choose at least 2 vegetables from each group; dice
them. Heat oil in wok or large skillet; add garlic.
Add group 1 vegetables to hot oil; stir-fry 7 minutes.
Add choices from group 2; stir-fry 5 minutes. Add
choices from group 3; stir-fry 5 minutes. Serve over
hot rice. Garnish with cashews.

—–

FLEMISH BEEF STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Chopped salt pork
1 Bay leaf
1 lb Beef chuck in chunks
1 t Thyme
3 Onions thinly sliced into
3 tb Dijon mustard
1 t Flour
1 French Bread (stale)
1 1/2 tb Vinegar
2 c Stout or porter
1 Parsley spring
1 tb Packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain
and rinse well; pat dry. Transfer to heavy large
skillet and cook over medium flame until lightly
browned. remove from skillet using slotted spoon
and reserve for use in salads or other dished.
Increase heat to medium high. Add beef to skillet
in batches (do not crowd) and cook until well browned
on all sides, turning with spatula. transfer meat
to heavy 2 to 3 quart saucepan. Add onions to
skillet reduce heat slightly and cook until deep
golden brown about 10 minutes, stirring
occasionally. Blend in flour and cook about 30
seconds, watching carefully so flour does not burn.
Add stout and stir, scraping up any browned bits.
Bring mixture to boil. Pour over beef. Blend in
vinegar, sugar, parsley, bay leaf and thyme. Cover
saucepan and simmer mixture for 30 minutes. Spread
mustard over bread. Press bread into stew. Cover and
cook until meat is tender, about 1 hour. remove
bay leaf and discard. Serve immediately.
Serve with boiled potatoes, green salad and beer.

– – – – – – – – – – – – – – – – – –

Poke Cake

Recipe By : Adapted from a Jello Recipe (12-95)
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 9-Inch Round White Cake Layers — baked cooled
2 C Boiling Water
1 Pkg (4-Serving Size) Any Flavor Gelatin
1 Pkg (4-Serving Size) Any Flavor Gelatin
1 Tub (12 Oz.) Cool Whip — thawed

Place the cake layers, top sides up, in two 9-inch cake pans. Pierce cake
with large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into each flavor gelatin in separate bowls 2
minutes or until completely dissolved. Carefully pour one flavor over each
cake layer. Refrigerate 3 hours.
Dip 1 cake pan in warm water 10 seconds and unmold onto a serving plate.
Spread with about 1 cup of the whipped topping. Unmold the second layer and
place on top of the first layer. Frost with remaining Cool Whip.
Refrigerate until ready to serve.

– – – – – – – – – – – – – – – – – –

NOTES : I have seen this cake prepared in a 13×9 pan with excellent results.
However, I believe the cake must be left in the pan to serve.
Possible combinations of flavors:
lemon/lime
any flavor red gelatin/lime for the Christmas holidays.

Title: WHOLE WHEAT PITA BREAD
Categories: Diabetic, Quickbreads, Breadmaker
Yield: 12 servings

1 pk Active dry yeast;
1 ts Honey;(needed 4 yeast action
1 c Plus 2 tbs warm water
(110-115) water
2 1/4 c All-purpose wheat flour;
1/2 c Whole wheat flour;
1 ts Salt

Add yeast and honey to warm water in a medium-size
bowl; let stand until foamy, about 5 minutes. Combine
the fours and salt in a large mixing bowl. Pour yeast
mixture into center and stir until dough can be
gathered into a ball. Knead dough floured board until
smooth. Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free
place until dough had doubled, 1 to 2 hours. Punch
down dough; place on lightly floured board. Divide
dough into 12 equal pieces. Shape into circles and
place on nonstick cookie sheets. Allow to rest,
covered with damp towel for 30 minutes. On lightly
floured board, roll out each piece of dough to a
circle, about 5 inches in diameter. Place on cookie
sheets; let stand about 30 minutes. Bake on middle
rack of preheated 500 oven for 5 minutes. Remove pites
from cookie sheets and let cool on rack. Store in
airtight container in refrigerator. To serve, reheat
wrapped in aluminum foil at 350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES
CHO: 21g; PRO: 3g; FAT: 0g; CAL: 99 Low-sodium diets:
Omit salt.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D., M.S.

Brought you and yours via Nancy O’Brion and her Meal
Master

—–