Title: CHERRY SPICE CAKE
Categories: Diabetic, Desserts, Cakes
Yield: 12 sweet ones

16 oz (1)cn waterpacked cherries
-sour
1/2 c Sweet milk (recipe below)
1/2 c Packed dates
1/4 c Light oil
2 lg Eggs, separated
3/4 c Unsweetened applesauce
1 3/4 c Whole wheat flour
2 tb Lowfat soy flour
2 tb Nonfat dry milk powder
1 tb Cinnamon
1 tb Baking powder
1 ts Baking soda
1/2 ts Cloves
1/2 ts Nutmeg
1/4 ts Salt

1. Prepare an 8 inch square cake pan. Oil flour. 2. Preheat oven to
350 F. 3. Drain waterpacked cherries. 4. After cherries have drained
will, measure 1 cup of them and set aside. 5. In blender puree
together 1/2 cup sweet milk with 1/2 cup packed dates. 6. Blend oil,
egg yolks and applesauce. Set aside next to cherries. 7. In a small
bowl beat 2 egg whites until stiff and set aside. 8. In a large bowl
combine flours, dry milk, baking powder, baking soda, salt and
spices. Stir well. 9. Gradually mix blended liquid ingredients into
dry ingredients until well moistened. 10. Gently stir in cherries.
11. Then fold in the egg whites just until combined. 12 Pour batter
into the prepared cake pan and bake at 350 F for 50 minutes. 13. Cool
cake to room temperature. 14. Refrigerate covered. < could be used served as cupcakes> Yield Variation: Substitute 1 cup fresh sliced
strawberries for cherries.

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Title: Oysters with Lime-Chili Sauce Salad
Categories: Seafood, Masterchefs, Frisco, 4sg
Yield: 4 servings

12 ea Oysters, shucked, shells 1 ea Chili, Jalapeno, seeded
— reserved 1 ea Chili, red, seeded
2 lg Shallots, fresh 1/2 c Juice, lime, fresh
1/2 bn Coriander

Place the raw oysters on their half shells on a serving plate.

Dice the remaining ingredients to approximately the same size (not too
fine). Place these diced ingredients in a bowl with the lime juice and mix
well. Dab this relish onto the oysters and serve.

Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Mark Miller, The Fourth Street Grill, Berkeley, CA

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Title: EGGLESS MAYO (“BETTER ‘N HELLMAN’S”)
Categories: Vegetarian
Yield: 1 servings

1 c Edensoy (Original)
2 2/3 c Oil
2 tb Cider Vinegar
1 tb Maple Syrup (or sugar)
1 ts Salt

——————————–NOW TRY THIS——————————–

Directions: Place soy milk in food processor (or blender). Put on lowest
setting. Drizzle oil into soy milk. Add other ingredients. I add about
the same amount of lemon juice in addition to the vinegar. Someatimes I add
one tablespoon of dry mustard. You’ve got to try adding basil and/or sage
and/or oregeno.

I’ve also never had a problem adding all the vinegar, syrup, salt, etc. to
the soy milk first and then adding the oil.

You cannot fail. Try it.

I got the basic recipe from Shirley Wilkes-Johnson. She is a gourmet cook
and inventor.

JORGE [Jorge] at 21:02 EDT

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New Orleans Olive Salad

Recipe By : Cajun-Creole Cooking (HP)
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Favorite
Sandwiches

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 32-oz. jar green olives — broken, unstuffed
6 cloves garlic
1 cup marinated cocktail onions — drained
4 stalks celery — halved lengthwise
1 4 oz. jar chopped pimientos — drained
2 tablespoons capers — drained and chopped
1 tablespoon dried oregano
1 teaspoon finely ground pepper
3 tablespoons red wine vinegar
1/3 cup olive oil

Drain olives; reserve 3 Tbs. brine. Slice celery thinly. In medium bowl,
combine olives, garlic, onions, celery, pimentos and capers. In small
bowl, whisk reserved olive brine, oregano, pepper and vinegar until
combined. Add olive oil in slow, steady stre am, whisking constantly. Pour
dressing over salad; toss. Spoon into a jar with a tight fitting lid.
Refrigerate until served or up to 3 weeks. Serve at room temperature.
Makes about 5 cups.

– – – – – – – – – – – – – – – – – –

Title: PINEAPPLE CHEESE PIE
Categories: Desserts, Fruits
Yield: 6 servings

2 c Chocolate chip or gingersnap
-cookie crumbs
3 tb Butter, melted
1 pk (3-1/2 oz) instant vanilla
-pudding mix
1 ct (8 oz) plain yogurt
1 pk (8 oz) cream cheese,
-softened
1/4 c Orange juice
4 ts Grated orange peel
1 cn (20 oz) Dole pineapple
-slices (in unsweetened
-pineapple juice)
1 ts Each: sugar, cornstarch

Recipe Corner 8/92 Sonya Whitaker-Quandt

Combine crumbs with butter. Press in 9-inch pie plate. Bake in 400
degree oven 5 minutes. Beat together pudding mix, yogurt, cream
cheese, orange juice and 2 tsp orange peel (mixture is stiff). Turn
into crust. Chill. Drain pineapple, reserve 1/2 cup juice. Combine
juice, sugar and cornstarch. Cook, stirring until boils and thickens.
Cool. Stir in remaining orange peel. Arrange pineapple over top of
pie. Spoon sauce over pineapple. Serves 6.

MMMMM

Title: Green and Gold Bean Salad
Categories: Salads Londontowne
Servings: 6

1 cn (1lb) cut grn beans, drained 1 cn (1lb) cut wax beans,
drained
1 c Diced celery 1 t Dillweed
1/2 c Bottled creamy onion dressng 1/4 c Slivered almonds
(optional)
1/2 c Salad croutons

Mix drained beans, celery and dill, and chill. Just before serving add
nuts, croutons and dressing.

Mrs. Harold T. Cook

—————————————————————————–

PORK AND CABBAGE SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Defatted pork drippings
-(from Roast Pork Shoulder)
1 c Cooked pork, diced
-(from Roast Pork Shoulder)
2 c Cabbage, coarsely shredded
1 1/2 c Boiling water
1/3 c Celery, sliced
1/4 c Green pepper, diced
1/4 ts Salt
1 d Pepper
1 Bay leaf

2 servings of about 1-1/4 cups each
206 calories per serving

1. Heat pork drippings in saucepan.

2. Add pork and brown lightly.

3. Add cabbage and stir-fry for 2 minutes.

4. Stir in water and remaining ingredients. Return to a
boil; reduce heat, cover, and simmer 25 minutes.

5. Remove bay leaf.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

– – – – – – – – – – – – – – – – – –

Title: Hot Fruit Compote
Categories: Fruits
Yield: 6 servings

16 oz Canned purple plums; drained
16 oz Canned peach halves; drained
11 oz Canned mandarin oranges
1/2 c Mandarin orange liquid
2 tb Brown sugar, packed
1/2 ts Lemon rind, grated
1 tb Butter or margarine

Preheat oven to 425 F (hot).

Place plums and peach halves in alternate layers in 1-quart baking
dish.

Drain mandarin oranges; save liquid. Arrange orange over fruits in
baking dish. Mix orange liquid, brown sugar, lemon rind, and fat.
Pour over fruits. Bake 30 minutes or until fruit is heated through.

Calories per 1/2 cup serving: About 135

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

MMMMM

Oslo Twists

Recipe By : Betty Crocker’s Merry Makings
Serving Size : 24 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 egg yolks
1 whole egg
1/2 teaspoon salt
1/4 cup confectioner’s sugar
1 tablespoon rum flavoring
1 teaspoon vanilla
1 cup flour

Heat deep fat to 375. Beat egg yolks, egg and salt together until very stiff (a
bout 10 min). Blend in confectioners’ sugar and flavorings thoroughly. Add flou
r all at once; mix well. Turn dough onto well floured cloth-covered board; knea
d until surface of dough is blistered in appearance (about 7 min.) Divide dough
in halves and roll out each half VERY THIN. With pastry wheel or knife, cut do
ugh into diamonds or rectangles about 4×2". Make a 1″ slit in center of each; d
raw a long point of diamond through slit and curl back in opposite direction. F
ry until delicately browned in deep hot fat about 1/2 min. on each side. Turn q
uickly and brown other side. Drain on absorbent paper. Sprinkle with confection
ers’ sugar just before serving.

– – – – – – – – – – – – – – – – – –

Title: MOZZARELLA CHEESE
Categories: Dairy
Yield: 20 servings

-Karen Visocky DDVD62B.
4 ga Whole milk
5 1/2 ts Citric acid
1 c Cool water
1 ts Liquid rennet
1/4 c -Cool water

MOZZARELLA CHEESE: This recipe is for a no
incubating, nopressing, and no curing Quick Mozzarella
that freezes well,melts with the appropriate stringy,
chewey texture and is good used just for slicing and
eating, too.
1. Heat 4 gallons of milk to 88 degrees F. (use a
large stainless or enameled kettle)
2. Add 5 1/2 tea. citric acid dissolved in 1 c. cool
water. (Citric acid can be found in the ‘canning
supply’section of the grocery; it is used to increase
acidity in tomatoes)
3. Stir for 3 mins.
4. Add 1 tea. liquid rennet diluted in 1/4 c. cool
water. (Rennet is available in specialty shops and
where wine making supplies are sold.) Stir in quickly
as it sets in only 15 seconds.
5. Let set 10 mins., then cut curd into 1/2″ cubes.
(Cut from top of pan and then at an angle from 2 or 3
sides of the pan)
6. Let set for 10 mins.
7. Heat slowly to 105 degrees, stirring, then turn
off the heat and stir slowly, for 10 more mins.
(Heating to 105 deg. will take about 15 mins.)
8. Pour into a colander (can be lined with a layer of
cheese cloth) and let drain for 5 mins.
9. Remove to counter top and cut into 1″ strips
10. Drop into one gallon of 170 degree water.
11. Stir, stretch, beat and pummel for 10 mins.
Cheese will become smooth and silky.
12. Remove from water and knead as bread dough to
remove any excess water and whey. Shape into a loaf.
13. Cover with very cold water until firm.
14. Soak in brine for 2 days. Make brine by
dissolving 1/4 C salt in 2 C water. Make additional
brine as needed to just cover cheese in a covered
container and put into refrigerator.
15. After cheese has set in brine for 2 days, drain
off the brine, dry and wrap for storage in the
refrigerator.
16. EAT! If you wish to make String Cheese of this
‘R’, when you get to step 12, after kneading, do not
shape into loaf, but put the cheese into another
gallon of 170 deg. water and stretch and fold the
cheese. After folding and stretching several times,
stretch the cheese out to about 3′ in length and fold
together once. Twist together tightly, fold and twist
again,then fold and twist once more until you cannot
twist it tighter. (Cont.) This is the “braiding” that
forms the strings. Soak in the brine for 2 – 3 days,
then remove from brine, dry and pull apart into large
strings to serve or wrap tightly to store. A dairy
thermometer is the most accurate for cheesemaking and
floats to keep a constant check on the temp. From
Karen Visocky DDVD62B.

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