SCOTTISH RABBIT CURRY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Fresh Rabbit
6 oz Streaky Bacon
6 Button onions
4 tb Butter
1 tb Flour
1 tb Curry-powder
1 t Mushroom-powder
Celery (optional)
Coco-nut (optional)
Salt and cayenne to taste
1 pt Well seasoned stock

Choose a fat, fresh rabbit. (To test it, examine the
kidney.) Cut it into at least twelve pieces; brown
these in butter, with onions. When browned, if you
wish delicate cookery, pour off the butter and add
three-quarters of a pint of well-seasoned stock, one
large spoonful of curry-powder and one of flour, six
ounces of streaky bacon cut into half inch cubes, and
also half a dozen button onions. Season with a
teaspoonful of mushroom powder. Simmer this slowly for
half an hour at least, stirring it. Add what more
seasonings you think required, as cayenne, a little
turmeric, or some acid. Pile up the pieces of rabbit
and pour the sauce, which should be thickish as in all
curry dishes, over them. Serve with plain boiled rice
in a separate dish.

Fresh coco-nut is an excellent ingredient in mild
curries. Rasp and stew it the whole time; we do not
like green vegetables in curries though they are
sometimes used. Mushrooms are an enrichment, celery
is good, and onion is indispensable.

From: The Scots Kitchen With Old-time Recipes Shared
By: Pat Stockett

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Title: BUTTERNUT SQUASH WITH GINGER
Categories: Vegetables, Fruits, Diabetic, Holidays
Yield: 4 servings

1 lg Butternut Squash
1 tb Gingerroot, freshly minced 1/4 c Unsweetened
Apple Juice
Nutmeg, freshly ground

Peel and seed the squash. Cut it into 1/2-inch cubes.
Put the squash, gingerroot, and apple juice into a
lightly oiled baking dish. Cover and bake in a
350-degree oven for 50 to 60 minutes. Sprinkle on the
nutmeg just before serving. ~–

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White Chocolate Cheesecake with Raspberry Sauce

Recipe By : 31 Fantastic Recipes by Lou Seibert Pappas
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST
1 c bread crumbs
1/4 c chopped almonds
1/4 c butter
1/2 tsp cinnamon
1/4 c sugar
CAKE
6 oz White chocolate chips
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
3/4 c Sour cream
2 tb Unsweetened cocoa
RASPBERRY
SAUCE
2 1/2 c Raspberries
Sugar — to taste
1 tbsp Grand Marnier

Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.

Microwave almonds and butter for crust for 1 minute. Stir dry crust
ingredients together in 9″ springform pan. Add butter and nuts and pat firmly
onto bottom. Grease sides of pan.

With an electric mixer, blend cheese and sugar until smooth. Mix in eggs,
vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important
to have the cheesecake ingredients and the melted chocolate close to the
same temperature when they are combined so that they blend together
smoothly. Pour into pan. Put another pan with water into the preheated oven.
This will prevent the top of the cheesecake from cracking. Bake in the middle
of a preheated 325F oven for 45 minutes or until just barely set. Turn off the
oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill. Just
before serving, dust cocoa through a sieve making a ring around the cheesecake.

Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a
blender, puree the remaining berries and push through a sieve. Stir in
sugar to taste and the Grand Marnier. To serve, spoon raspberry sauce on to
desert plates. Remove pan sides of cheesecake and cut into wedges. Place on
raspberry sauce and garnish with berries.

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Per serving: 550 Calories; 35g Fat (54% calories from fat); 12g Protein; 56g
Carbohydrate; 124mg Cholesterol; 303mg Sodium

Title: BACCALA ALLA VICENTINA (VICENZA-STYLE COD)
Categories: Seafood, Main dish, Italian
Yield: 4 servings

1 lb Stockfish (dry cod)
2 Fresh anchovies, unsalted
-skinless and boneless
2 cl Garlic, chopped
Salt (very little)
1/4 tb Parmigiano-Reggiano
– fresh grated
1 1/4 c Onions, sliced
1 c Milk
2 c Extra virgin olive oil
Fresh ground black pepper

Cod should be cleaned, skinless and boneless. Anchovies should be fresh or
defrosted frozen
Saute onions in oil until transparent.
if using salted stockfish, pre-soak in cold running water for at least 24
hours, and wash pieces individually every 8 hours.
In a bowl, mix the parsley, garlic and anchovies. With a fork, spread some
of the mixture on each piece of fish, sprinkle with cheese and roll up.
Slice rolls into pieces about 1 1/2 inches wide and coat in flour mixed
with a little cheese and pepper. Shake off excess.
Place fish bits in an oiled shallow roasting pan and cover with sauted
onions. Season with salt and pepper, add milk and bake in oven preheated to
140C (275F) for 4 hours, turning fish occasionally and adding oil if
necessary. Remove from oven, top with more parsley and serve immediately.

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TORTILLA SOUP (SOPA DE TORTILLA)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Appetizers
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Six inch corn tortillas
1/4 c Vegetable oil
1/4 c Water
1 md Tomato, quartered
1 Onion, cut in quarters
1 Garlic clove
2 cn Chicken Broth Cond. 10 3/4
-oz
1 cn Water, in soup can
1/4 ts Ground Coriander
1/4 ts Salt
1/8 ts Pepper

Servings: 8

Sprig mint (optional) Jack / Cheddar Cheese Grated

Cut tortillas into 1/4 inch strips. Heat oil in
10-inch skillet until hot. Fry 1/4 of the tortilla
strips at a time over medium heat, stirring
occasionally, until crisp and brown, about 3 minutes.
Drain on paper towels.

Place 1/4 cup water, the tomato, onion and garlic in
blender container. Cover and blend on high speed until
smooth. Heat tomato mixture, chicken broth, 1 can
water, the coriander, salt, pepper and mint sprig to
boiling in a 3 quart saucepan. Cook uncovered for 3
minutes. Sprinkle each serving with cheese and
tortilla strips.

Posted by Debbie Tillman. Courtesy of Fred Peters.

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Title: Glorious Grape Gelatin
Categories: Diabetic, Desserts
Yield: 4 servings

1 tb Unflavored gelatin 2 c Unsweetened grape juice
4 tb Cold water 2 2/3 c Sliced banana

In a small bowl sprinkle gelatin over cold water. Set aside 5
minutes to soften. Bring grape juice to a boil and stir in softened
gelatin. Cool to room temperature.

Refrigerate mixture, stirring occasionally until it reaches a
consistency slightly thicker than unbeaten egg whites. Stir in
sliced banana. Spoon mixture into 6 cup mold and chill until firm.
OR pour a little gelatin mixture into each serving dish, slice about
1/2 banana per dish, top with remaining gelatin and stir gently.

Adapted from Fancy, Sweet Sugarfree by Karen Barkie 1985 Shared but
not tested by Elizabeth Rodier, Feb 94.

MMMMM

Title: Lentil And Rice One-Pot Supper
Categories: Digest, Mar95
Yield: 4 servings

1 c Lentils
1/2 c Rice
2 c Sliced carrots
3 c Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil

Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.

Makes 4 servings.

Source: Kokomo Tribune, March 13, 1995

GENIE Food Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]

Individual recipes copyrighted by originator. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

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LADY APPLE FRUIT WREATH****FJVS25A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz. Jar Whole Spiced*
3 oz. Pkg. Cream Cheese**
1 t Milk***
2 dr Red Food Coloring****
1/3 c Chopped, Toasted Pecans
Bunch Parsley or Watercress

*INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole
spiced crabapples, drained.

**INGREDIENT LIST SHOULD READ: 1 3-oz. pkg. cream
cheese, softened.

***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk.

****INGREDIENT LIST SHOULD READ: 2-3 drops red food
coloring.

In small bowl, combine cream cheese, milk and food
coloring. Mix until smooth and creamy. Frost each
apple, using scant teaspoonful of cheese mixture,
half-way up sides, covering bottom of apple. Dip
bottoms of apples in chopped pecans. Arrange apples in
wreath of parsley or watercress around meat.

I have never tried this recipe. It comes from my
“Pillsbury Festive Holiday Recipes” cookbook, Classic
#13. Marilyn Sultar

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Mocha Chocolate Chip Cheesecake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 cups Graham Cracker Crumbs
12 ounces Semi Sweet Chocolate chips — mini sized
2 1/3 cups Butter; melted — cooled
1/2 cup Milk
4 teaspoons Instant Coffee
1 package Unflavored Gelatin
16 ounces Cream Cheese — Softened
14 ounces Sweetened Condensed Milk
2 cups Heavy Cream — Whipped
1 cup Chocolate Chips

In bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and
butter, mix well. Pat firmly into 9″ springform pan, covering bottom and 2 1/2″
up sides. Set aside. In small saucepan, combine milk and instant coffee,
sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring
constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat
cream cheese until creamy. Beat in sweetened condensed milk and gelatin
mixture.Fold in whipped cream and remaining 1 cup of little bits chocolate
chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife
around edge of cake to separate from pan, remove rim. Makes 1 9″ Cheesecake.

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Title: DILL PICKLE SOUP
Categories: Soups/stews
Yield: 8 Servings

1 c Butter or margarine
1/2 c All-purpose flour
1 1/2 qt Chicken broth
12 oz Dill pickles, shredded or
-finely chopped (about 1 1/2
-cups)
1 c White wine or additional
-chicken broth
1/2 ea Medium onion, finely chopped
3 tb Sugar
2 tb Vinegar
1 tb Worchestershire sauce
4 ea Garlic cloves, minced
2 ts Salt
1 ts Dill weed
1 ts Curry powder
1/2 ts White pepper
2 ea Bay leaves
2 c Warm milk
OPTIONAL:
Dash green food coloring
Croutons

In a large kettle, melt butter. Add flour; cook and stir until
bubbly. Gradually add broth. Add the next 12 ingredients; bring to a
boil over medium heat. Reduce the heat; add milk. Remove bay
leaves. Add food coloring and garnish if desired.

Recipe by Manager of The Inn at Orchard Heights, Salem, Or.

MMMMM