BROWNIE FUDGE NUT PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups Pecan halves
1 can Sweetened condensed milk
1/4 cup Margarine or butter
3 Eggs — beaten
1 teaspoon Vanilla
1/2 cup Unsweetened cocoa
3 tablespoons Flour
9″ prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stir condensed
milk, margarine and cocoa until margarine melts and mix is warm; remove from
heat. Stir in eggs, flour, vanilla, and chopped nuts; pour into prepared pie
crust. Bake at 350~F for 50 minutes or until center is firm. Serve warm or cold
garnished with whipped cream and remaining nuts.

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Title: HERBAL LEMON COOKIES
Categories: Cookies, Desserts, Herbs
Yield: 84 cookies

1 c Butter or margarine
2 c Sugar; divided
2 Eggs
1 ts Vanilla extract
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Finely chopped lemon herbs
— lemongrass, lemon thyme,
— and/or lemon basil

Cream the butter and 1-3/4 cups sugar. Add the eggs and vanilla. Beat
well.
Combine the flour, baking powder, salt, and herbs. Add to the creamed
mixture and mix.
Drop dough by teaspoonfuls, 3 inches apart, on a greased cookie sheet.
Flatten slighty with a fork or cup bottom. Sprinkle lightly with the
remaining sugar.
Bake at 350 F for 8 to 10 minutes or until barely browned. Cool slightly,
then remove to a rack.

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Borscht

Ingredients:

2 (10 oz.) cans beef broth
1/2 c. dry white wine
1 c. sour cream
2 tbsp. fresh dill weed or 1 tbsp. dry dill
2 tbsp. white wine vinegar
36 oz. canned beets, drained
1 1/2 tbsp. horseradish or to taste
Salt and pepper to taste
Pinch of sugar

Instructions:

Puree beets with some of the broth in processor or blender. (May
have to do in batches.) Place beets, remaining broth and wine in
saucepan. Heat slowly and whisk in sour cream. Add salt, pepper,
sugar, vinegar and horseradish. Adjust seasoning to taste. Serve
hot or cold. Garnish with a dollop of sour cream and chopped
parsley.

Title: CANNOLI FOR KIDS!
Categories: Desserts
Yield: 10 servings

15 oz Part-skim ricotta cheese
2/3 c Confectioners’ sugar
1/2 ts Grated orange peel
1/2 ts Vanilla extract
2 tb Minature chocolate chips
10 Sugar ice-cream cones

In a large bowl with electric mixer at low, beat ricotta cheese, sugar,
orange peel, and vanilla just until smooth. Stir in chocolate chips. Cover
and refrigerate 30 minutes. To serve, spoon mixture directly into ice-cream
cones or into decorating bag without tip and then pipe into cones. Prep
time: 10 minutes; Total time: 40 minutes.

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Title: Weight Watchers Oven “Fries”
Categories: Diabetic, Vegetables
Yield: 4 servings

1/4 c Parmesan cheese, grated TT Ground white pepper
2 ts Paprika 12 oz Baking potatoes, scrub
1/2 ts Bacon bits

Cut potatoes into 3"x1/2″ wedges. Preheat oven to 375oF. Spray
nonstick baking pan with non-stick spray. Combine all ingredients
except potatoes. Toss potatoes in mixture to coat thoroughly
(suggestion to put in gallon size plastic bag, press out air, seal,
toss). Place potatoes on prepared baking sheet. Bake 10-12 min,
turning over after 5 min. PER SERVING: 92 calories; 4 g protein;; 2 g
fat (19.5%) 15 g carbohydrate; 116 mg sodium; 4 mg cholesterol

Diabetic?

MMMMM

From: Jean-Pierre Haddad
Date: 23 Apr 1995 14:02:51 GMT

Honey Cake

The ingredients:
4 eggs
1 cup honey
1 cup sugar
1 cup black coffee
1/2 cup sunflower oil
3 Tspoons brandy (lavish TTTspoons if children are away)
1/2 tspoon cinammon
1/2 tspoon ground cloves
1/4 tspoon ground ginger
3.5 cups flour
2 tspoons baking powder
1 tspoon bicarbonate sodium
1/2 cup crushed wall or pecan nuts
1/4 cup crushed almonds

1. Separate egg whites and yolks and put the yolks in a bowl. Add the honey,
the sugar, the lukewarm coffee, the oil and the brandy. Stir with a wooden
spoon. Add the spices and continue stirring until the mixture is evenly soft.

2. In another bowl mix the flour, the baking powder and the bicarbonate
sodium. And slowly add to the soft mixture. Mix in the nuts.

3. Whip the egg whites and when they are hard, fold them into the mixture.

4. Warm a long baking tray (shape of a bread loaf) and grease it with some
margarine. Pour in the mixture. On top sprinkle the almonds.

5. Bake in a medium hot oven for one hour. Cool the cake and keep it for the
following day as its taste improves.

Title: CARAMEL SPICE APPLE BUTTER
Categories: Preserves, Jams
Yield: 6 servings

4 lb Rome apples
4 1/2 lb Granny Smith apples
1 c Water
4 c Sugar
1 ts Cinnamon
1/2 ts Cloves
1/4 ts Ginger
2 tb Lemon juice

Wash apples and cut into pieces; combine with water in
a large covered sauce pot. Cook until soft, about 30
minutes. Press through a food mill; measure 12 cups
apple pulp; and return to sauce pot. Heat 2 cups
sugar in a saucepan, stirring until sugar melts and
turns a rich golden brown. Carefully pour into apple
pulp. Sugar will crackle and harden. Add remaining 2
cups of sugar and spices. Cook, uncovered, about 1
hour or until apple butter thickens, stirring
occasionally to prevent sticking. Stir in lemon juice.
Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 10 minutes in boiling water
bath. Yield: 6 half pints.

From: Ball Blue Book Shared By: Pat Stockett

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Turkey Sweet and Sour Meatballs

Recipe By : Eating Well Cookbook/ Volume 1 1991
Serving Size : 8 Preparation Time :0:00
Categories : Zz- Passover (Appetizers) Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SAUCE:
48 ounces tomato sauce
1 small onion — minced
1/2 red bell pepper — seeded and minced
1/2 green bell pepper — seeded and minced
1/4 cup packed brown sugar
1/4 cup fresh lemon juice
1/4 cup minced fresh parsley
2 cloves garlic — minced
1 teaspoon Italian seasoning
1/2 teaspoon pepper

MEATBALLS:
1 medium red new potato — peeled and chopped
1 small onion — cut into 1″ chunks
2 large egg whites
1 teaspoon Italian seasoning
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper
2 1/2 pounds lean ground turkey

SAUCE:
Combine all ingredients in a 4-qt saucepan.
Simmer over medium-low heat for 30 minutes.

MEATBALLS:
In a food processor or blender, puree potato, onions,
egg whites, Italian seasoning, garlic, salt and pepper til smooth.

Transfer to a large bowl. Add turkey and mix thoroughly.
Shape the mixture into 1-inch balls.

Add meatballs to the sauce.
Shake to coat meatballs with sauce.

Partially cover and simmer on low heat for 30 minutes.
(Refrain from stirring for the first 30 minutes, or til meatballs are firm.)

Remove cover and simmer for another 30 minutes until sauce thickens.
Shake the pot several times during cooking to avoid sticking.

Freezes well.

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NOTES : *Can saute potato and onions together first, if desired.

KENTUCKY BISCUITS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
1 tb (rounded) Sour cream
1/4 c Club soda
1/2 ts Sugar
Pam cooking spray

Mix together in a bowl all ingredients. Dip hand into
just enough Bisquick that you can knead dough right in
the bowl until smooth and elastic. Shape into 6
patties equal in size, 1-1/2″ thick. Put close
together in Pam-sprayed 8″ round baking pan. Spray
tops with Pam. Bake 450 degrees F. (HOT) for 18-20
minutes, or until golden.

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Title: YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)
Categories: Chinese, Rice
Yield: 6 servings

4 c Hot cooked rice
1 c Diced roast pork
1 c Diced cooked shrimp
1 c Diced cooked chicken
2 c Fresh bean sprouts
2 Scallions, chopped,
-including green ends
1 c Shredded lettuce
2 Eggs, slightly stirred
1/4 ts Ground pepper
1 ts M.s.g.
1/4 c Soy sauce
1/4 c Vegetable oil

Add, subtract, substitute to your heart’s content.

Mix together pepper, m.s.g. and soy sauce and set
aside.

Heat wok or frying pan hot and dry. Add one half of
the oil. Turn heat to medium. Add the eggs, and stir
lightly so the whites and yolks are mixed slightly.
Remove from pan while still a little soft, and put
aside.

Turn up heat; add remainder of oil and add the meats,
bean sprouts and scallions. Stir fry for 2 minutes.
Add the hot rice. Pour soy sauce mixture and mix
thoroughly. Put back the scrambled eggs. Turn off
heat and add the lettuce. Stir and serve.

Substitutions and Variations: The fresh bean sprouts
may not be obtainable in your area. You may leave
them out of the recipe and increase the amount of
shredded lettuce to 2 cups. A small green pepper,
halved and finely diced is also a good substitute for
the bean sprouts, and will brighten the color.

From: Jim Lee’s Chinese Cookbook Shared By: Pat
Stockett

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