Strawberry and Rhubarb Sorbet with Mint

Recipe By : John Ash, Cooking Right, TVFN
Serving Size : 16 Preparation Time :1:00
Categories : T V F N

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 pounds rhubarb — trimmed, sliced
2 1/2 cups sugar
2 teaspoons vanilla extract
1 cup water
2 pints strawberries — hulled and sliced
1 1/2 cups orange juice
2 tablespoons fresh mint — minced

In a non-aluminum saucepan, combine the rhubarb, the sugar, the vanilla
extract and the water. Bring to a boil over high heat, reduce the heat to a
simmer and cook for 20 minutes. The rhubarb should be very tender and
falling apart. Carefully transfer the rhubarb to a food processor or blender
and puree until smooth. You may need to do this in batches and begin by
pulsing or flicking the on and off switch of the blender. Transfer the
rhubarb puree to a bowl.

Add the strawberries and orange juice to the processor or blender and pulse
or blend until smooth. Combine the strawberries with the rhubarb. Chill the
mixture in a refrigerator until thoroughly cool. This may be done overnight.

Freeze the mixture in an ice cream maker according to the manufacturer’s
directions. Add the mint while the mixture is freezing. Store in an airtight
container in the freezer for at least four hours or overnight before using.

Yields 16 servings

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from phannema@wizard.ucr.edu in S. Calif.

APPLE/OATMEAL MUFFINS *** (BCGP03B)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Oats
1 1/4 c All purpose flour
3/4 ts Cinnamon
1 t Baking powder
3/4 ts Baking soda
1 c Unsweetened applesauce
1/2 c Skim milk
1/2 c Brown sugar — firmly packed
3 tb Vegetable oil
1 ea Egg white
1 x Topping
1/4 c Oats
1 tb Brown sugar
1/8 ts Cinnamon
1 tb Margarine — melted

Heat oven to 400^. Line or grease 12 muffin cups.
Combine oats, flour, cinnamon, baking powder, and
baking soda. Add applesauce, milk, brown sugar, oil,
and egg white: mix just until dry ingredients are
moistened. Fill muffin cups almost full. For topping,
combine ingredients: sprinkle evenly over batter.
Bake 20-22 minutes or until deep golden brown. FROM:
TARA LEE (BCGP03B)

– – – – – – – – – – – – – – – – – –

Title: Boston Creme Cake
Categories: Cakes, Desserts
Yield: 1 cake

3/4 c C and H Granulated Sugar
1/4 c Shortening
1 Egg
1 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
1/2 ts Vanilla
2 c Prepared vanilla pudding
– (package, frozen, or
— homemade)

——————————CHOCOLATE GLAZE——————————
1/4 c Chocolate pieces
1 tb Butter or margarine
1/2 c C and H Powdered Sugar
— (unsifted)
1 1/2 tb Milk

Cream together sugar and shortening until light and fluffy. Beat in egg.
Combine flour, baking powder and salt and add alternately with milk and
vanilla to creamed mixture. Pour into greased and floured 9-inch round
cake pan. Bake in 350 F degree oven 25 minutes. Remove from pan and cool
on rack. When cold, cut cake into two layers. Spread bottom layer with
pudding. Top with second layer. Pour Chocolate Glaze over top allowing
some drizzle down sides.

Chocolate Glaze: Melt 1/4 cup chocolate pieces with one tablespoon butter
or margarine. Remove from heat and stir in 1/2 cup unsifted C and H
Powdered Sugar alternately with 1 1/2 tablespoons milk. Makes 6 to 8
servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

—–

Title: Pen Pal Letter Cookies
Categories: Cookies, Holiday
Yield: 9 servings

——cookie dough——
2 c Margarine; softened
1 c Granulated sugar
1 tb Water
1 tb Almond extract
5 c Unbleached flour
1 sm Envelope; (3 1/2 x 6 1/2")
——edible decorator
-paint——
1 Egg yolk
1/2 ts Water
Assorted colors of paste
-food coloring
Small; soft paintbrush
Powdered sugar icing

Recipe by: Great Little Sweet Treats
Preparation Time: 0:15
Preheat oven at 350. In a mixing bowl, combine margarine and sugar. Add
1 tablespoon water and almond extract; mix well. Stir in flour until well
combined. Cover and chill for 2 to 3 hours. On a floured surface, roll
dough to a 1/4″ thickness. Using envelope as a pattern, cut shapes in
dough with a sharp knife. Reroll dough scraps. Cut out 1″ squares of
dough to resemble stamps. Transfer letters and stamps to unprepared
baking sheet with a spatula. Using a paintbrush, paint, addresses,
postmarks, and stamps with Edible Decorator Paint. Allow each color of
paint to dry thoroughly before painting with additional colors. Bake
cookies for 25 to 30 minutes, removing stamps if they start to brown.
Cool slightly and remove from baking sheet. Cook completely. Prepare
powdered sugar icing and attach stamps to letters. To make Edible
Decorator Paint, mix egg yolk with 1/2 teaspoon water. Divide mixture
into several small cups. Add paste food coloring as desired. If needed,
add additional water, 1 drop at a time, to make paint the consistency of
ink. Use thin coats of the paint. Allow each color to dry before
proceeding with next color. In recipes using opaque or pastel paint, add
white, paste or liquid, food coloring. This improves opaqueness and
removes much of the yellow color of the egg yolk. Food painted with paint
should be returned to the oven for a few minutes to set the paint and cook
the egg yolk.

—–

Title: Canning Potatoes (White, Cubed or Whole)
Categories: Vegetables, Canning
Yield: 1 recipe

Quantity: An average of 35 pounds is needed per canner load of 7 quarts;
an average of 22-1/2 pounds is needed per canner load of 9 pints. A bag
weighs 50 pounds and yields 8 to 12 quarts–an average of 5 pounds per
quart.

Quality: Select small to medium-size mature potatoes of ideal quality
for cooking. Tubers stored below 45 degrees F may discolor when canned.
Choose potatoes 1 to 2 inches in diameter if they are to be packed
whole.

Procedure: Wash and peel potatoes. Place in ascorbic acid solution to
prevent darkening. If desired, cut into 1/2-inch cubes. Drain. Cook 2
minutes in boiling water and drain again. For whole potatoes, boil 10
minutes and drain. Add 1 teaspoon of salt per quart to the jar, if
desired. Fill jars with hot potatoes and fresh hot water, leaving 1-inch
headspace.

Adjust lids and process following the recommendations in Table 1 and
Table 2.

Table 1. Recommended process time for White Potatoes in a dial-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for White Potatoes in a weighted-gauge
pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 35 minutes for Pints, 40 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: Ginger-Soy Marinade
Categories: Diabetic, Sauces, Meats, Fish, Poultry
Yield: 6 servings

1/4 c Cider-vinegar; 1 tb Gingerroot; grated
2 tb Low-sodium soy sauce; 1/4 c Orange juice concentrate;
2 Green onion; 2 tb Fresh lomon juice;

Mix all ingredients together in a small bowl. Use to marinate meat,
fish, chicken for an hour or overnight, turning to coat from time to
time. Remaining marinade may be used to baste meat while is cooking.
Makes 3/4 cup = 6 servings.

Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: 1g;
SOD: 202mg; FAT: 0g;

MMMMM

Title: Paintbrush Sugar Cookies
Categories: Cookies
Yield: 60 servings

1 1/2 c Powdered sugar
1 c Margarine or butter;
-softened
1 ts Vanilla
1/2 ts Almond extract
1 Egg
2 1/2 c All-purpose flour*
1 ts Baking soda
1 ts Cream of tartar
1 Egg yolk
1/4 ts Water
Food colors
*if using self-rising flour
— omit
Baking soda and cream of
-tartar.

Recipe by: Betty Crocker’s Cookbook
Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in
remaining ingredients except granulated sugar. Cover and refrigerate at
least 2 hours.
Heat oven to 375 degrees. Grease cookie sheet lightly. Divide dough in
half. Roll each half 1/4-inch thick on lightly floured surface. Cut into
desired shapes with 2 to 2-1/2-inch cookie cutters. (Cut no more than 12
cookies at a time to keep them from drying out.) Mix egg yolk and water.
Divide mixture among several custard cups. Tint each with different food
color to make bright colors. (If paint thickens while standing, stir in
few drops water.) Paint designs on cookies with small paintbrushes. Place
on cookie sheet. Bake 7 to 8 minutes or until edges are light brown; cool.
ABOUT 5 DOZEN COOKIES; 65 COOKIES PER COOKIE.

—–

Title: Minted Potato Salad
Categories: Salad, Mm-posted
Yield: 6 servings

4 md Potatoes
1/2 c Fresh parsley,chopped
3 T Olive or vegetable oil
2 T Lemon juice
1 T Chopped fresh mint
1 Garlic clove, minced
1/2 t Salt, optional
pn Ground pepper

Source: A Mag. Jun/Jul ’96

In a saucepan, cook potatoes in boiling water until tender. Peel and
cube; place in a medium bowl. Combine remaining ingredients in a small
bowl. Add to potatoes and mix well. Chill for at least 1 hour prior to
serving.

From the recipe files of suzy@gannett.infi.net

—–

LEEK, POTATO KIELBASA SOUP

Recipe By : Cooking Live Show #CL8798
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon fennel seed — lightly crushed
2 tablespoons unsalted butter
2 cups sliced leeks — white part only — rinsed and
drained
5 cups chicken stock
2 medium boiling potatoes — peeled and diced
1/2 pound kielbasa — diced
1/4 cup heavy cream
1/2 cup thinly sliced arugula
1/4 cup finely diced red bell pepper –for garnish —
optional

In a small skillet toast the fennel seed over moderate heat until very
fragrant, about 2-3 minutes. In a large saucepan melt the butter and
cook
the leek until very soft, about 5 minutes. Stir in stock and potatoes
and
bring to boil. Simmer the soup until the potatoes are tender, about
10-15
minutes. Stir in the toasted fennel, kielbasa, cream and salt and
pepper, to
taste. Before serving stir in the arugula. Garnish with red bell pepper.
Yield: serves 4

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Title: Apricot-Pineapple Pie
Categories: Pies
Yield: 8 servings

1 1/2 c Dried apricots
1 1/2 c Water
6 T Sugar
1 cn Crushed pineapple (8 oz)
1 1/2 T Cornstarch
Salt
3 T Butter
Pastry for 8″ double pie
-crust

This filling is intense and sweet-tart, like the traditional
apricot-pineapple jam.

With knife or kitchen shears, cut each apricot into quarters. Put
apricots in saucepan, add water, bring to boil, cover and cook over
medium heat 10 minutes. Add sugar and cook 5 minutes more. Drain,
reserving 3/4 cup juice. Set apricots aside.

Drain crushed pineapple, reserving 1/4 cup juice. Set pineapple aside.

In mixing bowl, dissolve cornstarch in reserved pineapple juice. Add
reserved apricot juice. Put mixed juices in saucepan, add dash salt
and cook over medium heat until mixture thickens, stirring
continually.

Mix drained apricots and pineapple thoroughly. Mix with thickened
juices and pour into unbaked pie shell. Dot with butter. Cover with
top crust, crimp edges and pierce with fork. Bake at 400’F. 25
minutes. Makes 6-8 servings.

Each of 6 servings contains about: 546 calories; 299 milligrams
sodium; 16 milligrams cholesterol; 29 grams fat; 70 grams
carbohydrates; 5 grams protein; 1.21 grams fiber.

MMMMM