Title: Plum and Fig Pudding
Categories: Desserts, Holiday
Yield: 6 servings

20 California dried figs
1 pk Waffle-cream type cookies
— crumbled
2 1/2 c Milk
3 Eggs
1/2 c Sugar
2 tb Powdered cocoa
1 ts Cinnamon
1 ts Allspice
1 ts Nutmeg
1 c Seeded raisins
— cut into bits
1 c Coarsely chopped walnuts
4 tb Butter or margarine

Cover the figs with hot water and let stand for 10 minutes. Drain. With
scissors, snip off stems, then cut into small bits. Cut raisins into
thirds. Combine all ingredients and place in buttered casserole. Dot top
of pudding with remaining butter. Place casserole in pan of hot water.
Bake for about 40 minutes in moderate oven (350 F.) or until pudding is
“set”. Serve warm with hard sauce. Serves 6-7.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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TURNIP AND LENTIL PIE

This is a recipe given to me by granny, who said it was something they ate
during the war. It sounds like economy food with a vengeance, but topped with
some sort of sauce (apple or tomato go quite well) it’s really nice !

8oz red lentils 2 egg whites
3/4 pint water12oz grated turnip (about 3 small ones)
4oz wholewheat breadcrumbs

Cook the lentils until tender, and all the water absorbed.
Preheat the oven to Gas 6, 200C, 400F
Mix all the ingredients together and spoon into a shallow casserole dish.
Season as required.
Level the top.
Bake until the top is lightly browned (30-40 mins)

serve with steamed veggies…… Delicious !

Title: PEANUT BUTTER HONEY COOKIES
Categories: Cookies
Yield: 1 servings

1/2 c Shortening
1/2 c Peanut butter
1/2 c Honey
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
2 1/2 c Flour
1 1/2 ts Baking soda
1/2 ts Salt
3/4 c Raisins (optional),*

* washed and drained

Ice Box Cookies

Ice box cookies are a boon for the busy person
because they can be prepared in advance and stored in
the freezer until needed. Just slice and bake when
desired, and you have a great home made cookie.

If you like, use whole wheat flour and add 1/2 cup
ground peanuts to the dough.

In a large bowl, cream the shortening and peanut
butter, blending well. Add the honey, mixing it in
thoroughly. Gradually blend in sugar. Beat in egg and
vanilla.

Sift together the flour with baking powder, baking
soda and salt. Stir the dry ingredients into the
creamed mixture. Stir in the raisins, if using. Shape
in a roll. Wrap in waxed paper and chill thoroughly.

Preheat oven to 350ø. Cut chilled dough into thin
slices and bake on greased cookie sheets at 350ø for
10-12 minutes.

Yield: 4-5 dozen. Jacqueline E. Hamilton, Cooking
Classics, Gaithersberg Gazette, Gaithersberg, MD

Randy Shearer

—–

WHOLE WHEAT BAGELS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 t Salt
1 tb Butter
2 tb Molasses
2/3 c Water
1 1/2 ts Dry yeast
TOPPINGS:
3/4 tb Poppy seed (optional)
3/4 tb Sesame seeds (optional)

1. Place first 4 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Rest in a greased covered
bowl in refrigerator for 20 minutes. 3. Divide the dough into 6 equal
portions. Roll each portion on a lightly floured surface into a log,
approximately 3/4 inch thick and 8 inches long, using the palm of
your hand. 4. Seal the ends together tightly to make a ring with a 1
1/2 to 2 inch hole in the center. 5.Place on a greased baking pan.
Spray water on top. Proof at 90 deg. for 30 minutes . 6. Bring 1
gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer. Cook 4
or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or
sesame seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30
minutes until golden brown, turning them over after half the baking
time.

– – – – – – – – – – – – – – – – – –

Title: SUNDAE PIES (CRUST RECIPES, ICE CREAM FILLINGS)
Categories: Ice cream
Yield: 6 servings

2 Or 3 kinds. Then garnish
-with sprinkling of grated
-unsweetened chocolate,

Pick a Crust:

SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1
teasp. cinnamon. Make into 8″ or 9″ pie shell as package directs- bake. Or
make favorite pastry and bake in 8″ or 9″ pie shell.

COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened chocolate
with 2 tablesp. butter or margarine- blend. Stir in 2/3 cup sifted
confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1 1/2 cups
snipped shredded coconut. Press to bottom and sides of greased 8″ pie
plate. Refrigerate to make firm. (Let stand at room temperature 15 min.
before filling.)

GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4 cup
granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press
to bottom and sides of 9″ pie plate. Bake at 375ø F. 8 min.

GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft
butter or margarine until crumbly. Press to bottom, sides, 9″ pie plate.
Bake at 375ø F. 8 min.

CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3
tablesp. soft butter or margarine until crumbly. Press to bottom and sides
of 9″ pie plate. Bake at 375ø F. 8 min.

MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of
tartar. Beat 2 egg whites until stiff but not dry; gradually add sugar,
continuing to beat until stiff and glossy. Use to line bottom and sides of
well-greased 9″ pie plate (up to but not on rim), hollowing out center to
make bottom crust about 1/4″ thick. Bake at 275ø F. 1 hr. Cool.

Fill with Ice Cream:

At serving time, heap crust shell with ice cream that’s complementary in
color and flavor (1 to 2 pt. for 8″ shell- 2 to 3 pt. for 9″ shell). Or use
coconut, or nuts.

Or try:

Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped cream

Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce

Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce

Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved chocolate

Coconut-Chocolate Crust, cherry-vanilla ice cream

Meringue Crust, vanilla ice cream, sliced strawberries

BAKED-ALASKA PIE

Choose 9″ Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb
Crust (above). Refrigerate until well chilled. Start heating oven to 500ø
F. Make meringue as in Step 2 of Baked Alaska (page 101). Working quickly,
fill shell well with 1 qt. firm ice cream. Cover entire surface of ice
cream with meringue. Bake about 2 min., or until delicate brown. Serve at
once.

—–

Title: Tangy Lemon Orzo
Categories: Pasta
Yield: 6 servings

4 tb Olive oil
4 Thin green onions, finely
-sliced
1 md Red bell pepper, seeded and
-finely diced
1/8 ts Crushed red pepper flakes
2 tb Water
1 c Orzo pasta, cooked
1/4 c Finely minced parsley
3 tb Lemon juice
1/4 ts Salt
Freshly ground black pepper
-to taste
Optional:
1 tb Grated Parmesan cheese

1. In a large nonstick skiller heat 2 tablespoons oil over medium heat.
Add green onions, bell pepper and pepper flakes. Saute 1 minute. Add the
water and cook 3 to 4 minutes, until the vegetables are tender.

2. Drain the hot orzo and add to the skillet. Add the remaining olive
oil, the parsley, lemon juice, salt and pepper; stir over medium-low heat
a few minutes so that the orzo absorbs some of the flavour.

3. Stir in the Parmesan cheese if using, and serve.

Data per serving:
Calories…..229 Carbohydrates…..30g Monounsaturated fat…..7g
Protein…….5g Sodium………..92mg Polyunsaturated fat…..1g
Fat……….10g Saturated fat……1g Cholesterol…………0mg

—–

Title: MONDO SPAM DELUXE ON RYE
Categories: Sandwiches
Yield: 999 servings

1/2 cn Spam
-sliced into 4 slabs
3 Slices “Beefsteak” Rye
1 t Vidalia Onion Mustard
1 t Horseradish
1 T “Miracle Whip”
1/4 c Cole slaw
4 Lettuce leaves
1 Thick slice of tomato
2 Dill pickle spears
-quartered
1 Slab of Sharp Cheddar
2 Thick slices Bermuda Onion
1 (2 liter) Coke ™

—————————–OPTIONAL EQUIPMENT—————————–
Plate
Napkin
Glass
NFL Sunday game
-or- WWF match

Assemble all components, slice in two if desired, chow down

NOTE: Recipe from confirmed bachelor, currently training for other uses.

—–

JALAPENO-YEAST-CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Tofu
3/4 c Sugar
3 tb Shortening
3 ts Baking powder
1 t Baking soda
1 t Salt
1/2 ts Cream of tartar
3 ea Jalapeno peppers, seeded
— finely chopped
1 1/2 c Cornmeal
1 c Unbleached all-purpose flour
1/4 c Nutritional yeast
1 c Water

In a large bowl, cream together the tofu, sugar
shortening. Add the baking powder, baking soda, salt
cream of tartar. Mix well. Add the remaining
ingredients stir to ensure that the ingredients have
been well combined.

Spoon the batter into lightly oiled muffin pans. Bake
in an oven preheated to 375F for about 30 minutes.
Test with a skewer to see if they are done. If not
done, return to the oven test every 5 minutes. Cool
on wire racks.

Recipe by Mark Satterly

– – – – – – – – – – – – – – – – – –

BARB’S POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BARB DAY—–
4 sl Bacon — diced
1 lg Onion — diced (See note)
2 tb Butter
1 1/2 c Cabbage — chopped
12 oz Chicken broth
3 lg Potatoes — peeled, diced
-Salt and pepper to taste
1 c Egg noodles
2 c Milk
1 c Heavy cream
2 tb Butter

Note: I like to prepare onion by placing it in a
covered vessel and placing it in the microwave on
high, (skin on) for about 5 minutes. When the onion is
done, the skin can be slipped off easily, and the
onion chopped. This is equivalent to sauteeing to
the point where the onion is translucent, but for this
dish the onion still needs to be sauteed. Using this
method cuts out the tears and most of the odor, not to
mention, no use of fat! Cook the bacon in the butter
until it is lightly browned, then add the onion and
cook for a few minutes, until the onion just begins to
brown. Add the cabbage, and cook until it is very
limp. Now add the diced potatoes, and chicken stock.
Salt and pepper to taste.
Cover and simmer until the potatoes are almost
tender. Add the noodles on top of the mixture, and
cover again. Cook for about 6 to eight minutes, or
until the noodles are almost done.
Add the milk and cream, and the 2 tablespoons of
butter, and correct seasonings. Stir and cover the pan
again. Cook over low heat just until warmed through.
Serving Note: You might like a little crisp fried,
crumbled bacon and/or chopped chives or green onion
tops as a tasty garnish.

– – – – – – – – – – – – – – – – – –

BAKLAVA 2

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BAKLAVA—–
3/4 c Finely chopped walnuts
3/4 c Finely chopped pistachios
1/2 c F. chopped blanched almonds*
1/2 c Superfine sugar
1 t Cinnamon
1 t Nutmeg
1 1/4 lb Sweet butter — melted
1 pk Commercial phyllo sheets
—–SYRUP—–
2 1/2 c Sugar
1 3/4 c Water
1 Orange’s rind, finely grated
1 Lemon’s rind, finely grated
5 Whole cloves
1 Cinnamon stick
1 c Honey

*Note: Almonds should be lightly toasted.
Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking
pan well with butter. Separate 25 phyllo sheets from package. Place under
a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze
for future use. Place one phyllo sheet in pan. Trim to fit. Brush
generously with melted butter. Repeat procedure until there are 5 layers
of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat
this procedure two more times, ending with phyllo. Drizzle any remaining
butter over top. Bake in 350 degree oven 1-1/2 hours or until golden
brown. Remove baklava from oven. Using a sharp knife, immediately cut
long, diagonal lines from corner to corner, forming an “X”. Follow these
guidelines to cut baklava into serving-size diamonds. While still hot,
pour cooled syrup over baklava.
Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon
stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to
thicken syrup slightly. Remove from heat. Discard spices. Stir in
honey. Cool at room temperature. Pour over hot baklava. Allow to stand
overnight before serving.

– – – – – – – – – – – – – – – – – –