Overnight Cheese Noodle Kugel

Recipe By : “Mirjam Dorn (JPW)”
Serving Size : 9 Preparation Time :0:00
Categories : Jewish Kugels
Low-Fat Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Noodles — wide
3 Eggs
1/2 Cup Sugar
2 Cups Skim Milk
1 Cup Cottage Cheese
1/4 Cup Raisins
Cinnamon Sugar

Grease a 9 x 9 inch baking pan. Arrange the raw noodles on the bottom of
the pan. In a large mixing bowl, beat the eggs and sugar until light;
add the milk; beat together. Stir in the cottage cheese and raisins.
Pour the mixture over the noodles, then cover and refrigerate overnight.

Before baking, spinkle cinnamon sugar on the top. Bake for 1 hour and 15
minutes in a 350 degree F oven, the first half of the cooking time
covered and remainder of the time uncovered.

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Witch’s Brew

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pints purple grape juice
1 1/2 pints club soda
grapes
apples

Mix the grape juice and soda in a pitcher. Halve the grapes
and take out the seeds. Cut the apple into small chunks. Float the fruit in
the
brew just before serving; by magic, the grapes and apples will look just like
eyes and teeth. Make a swizzle broomstick from a straw and black paper cut into
a fringe.

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Creamy Tomato Bisque With Lump Crabmeat Basil

Recipe By : Sargento, May 1998
Serving Size : 8 Preparation Time :0:30
Categories : Soups Fish-Shells
Brandnames

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large fresh ripe tomatoes
cut into 1+1/2-cups chopped
1/3 cup extra virgin olive oil
1 small onion
cut into 1/3-cup chopped
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
OR double strength chicken broth
3/4 cup fresh basil — loosely packed
cut into thin strips — divided
4 cups tomato sauce
2 cups tomato juice
1 cup half and half
OR whipping cream
1 tablespoon sugar
1/2 teaspoon salt — or to taste
white pepper — to taste
8 ounces lump crabmeat — fresh or canned

Core and cut “x” in bottom of tomatoes; plunge into boiling water 20 to 30
seconds or until skin begins to peel back. Plunge into ice water. Peel
tomatoes; cut in halves. Seed and coarsely chop tomato; set aside.

Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5
minutes or until transparent. Add flour, whisk over low heat 3 to 5
minutes. Do not brown.

Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat
mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in
tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10
minutes. With large spoon, skim froth from top as it forms. Whisk in cream;
heat to a simmer. Skim again, if necessary. Add sugar and season with salt
and white pepper. Ladle into warm cups or bowls and garnish with remaining
basil and fresh crabmeat, if desired.

[makes 8 cups; 8 servings]

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Notes: Title in full: Creamy Tomato Bisque with Lump Crabmeat Chiffonade
of Fresh Basil VARIATION: omit the crab.

kitpath 9/1/98
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Date: Thu, 01 Sep 94 12:44:51 PDT
From: Katherine Albitz

Bean Lasagne

1 can ff vegetarian refried beans
1 12 oz bottle mild taco sauce
2 cans stewed tomatoes, one drained, one not
1 cup ff cottage cheese
1 cup corn kernels, frozen is ok
10-12 lasagne noodles, uncooked
1/4 cup black olives, sliced

In a bowl mix beans with about half the juice from one can of tomatoes
and a couple of tablespoons of taco sauce. You want the beans to be
almost but not quite pourable. Mix the rest of the taco sauce and
tomato juice and set aside.

Put about a quarter of the taco sauce mixture in the bottom of a 9×13″
lasagne pan. Cover sauce with a layer of noodles. Layer, in any order
you want, the beans, corn, cheese, drained tomatoes, sauce and noodles,
being sure to end up with enough beans to cover the top with no noodles
showing. The resulting mess should be pretty wet.

Cover tightly with foil. Bake at 350 for about an hour, until the
noodles are tender. Check every 5-10 minutes after 45 minutes of cooking
to see how the noodles are doing. Remove foil, sprinkle with olives. Bake
another couple of minutes. Let sit for about 5 minutes before serving.

Serves 3-4 as a main dish. Tastes even better the next day.

Variation: If you want to pre-cook the noodles, don’t use as much tomato
juice and cook for only about 30 minutes.

Title: Chinese Mustard
Categories: Appetizers, Sauces
Yield: 6 servings

1/4 c Boiling water 1/2 ts Salt
1/4 c Dry English mustard 2 ts Salad oil

Stir boiling water into dry English mustard. Add salt and salad oil.
For yellower color, add a little turmeric.

—–

Title: NO-BAKE STRAWBERRY PIE
Categories: Bakery, Desserts, Fruits
Yield: 8 servings

—————————-NUTTY DATE PIE CRUST—————————-
1/2 c Walnuts
1/2 c Almonds
1 3/4 c Dates, pitted

———————————-FILLING———————————-
5 c Strawberries, sliced
1 tb Maple syrup

CRUST: Grind nuts finely in a food processor set aside. Place the
dates in a food processor or blender grind to form a paste. With
the motor still running, add the ground nuts blend until the
mixture forms a ball. Press this mixture evenly on the bottom of a
lightly oiled 8″ pie pan. Refrigerate until ready to fill.
FILLING: Toss the strawberries with the maple syrup. Spoon into the
pie crust. Cover with waxed paper refrigerate for 1 hour before
serving.

—–

STUFFING FOR FLOUNDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Mushrooms (chopped)
6 Scallions
1/4 c Butter melted
1 c Soft bread crumbs
1 t Salt
1/8 ts Pepper
1 tb Ketchup
1 tb Lemon juice
1 c Flaked crabmeat

Chop all ingredients. Saute mushrooms and onions 5
minutes in butter. Stir in bread crumbs and
crabmeat.Cook 2 minutes. Add salt, pepper, lemon
juice, and ketchup. Pour in cream 1/2 and 1/2. Put
in flounder. Bake 425 for 10-15 minutes/ Pat of
butter on top and serve with mornaise sauce.

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Title: DATE GINGER FANS
Categories: Cookies
Yield: 16 servings

1/4 c Unsalted butter
2 T Light corn syrup
4 oz Semisweet chocolate; chopped
6 oz Graham crackers; crushed
1/2 c Pitted dates; chopped
1/3 c Preserved stem ginger;chop’d

———————————TO FINISH———————————
Powdered sugar; sifted

Melt butter, corn syrup and chocolate in a large bowl placed over a pan of
gently simmering water, stirring frequently until well blended. Add
graham crackers, dates and ginger to chocolate mixture. Mix thoroughly.
Spread evenly in a 9-inch-fluted flan pan with removable bottom, smoothing
with the back of a spoon. Refrigerate 1 to 2 hour or until firm.
Carefully remove side from pan. Cut mixture in even-sized, wedge-shaped
pieces. Using a spatula, carefully loosen cookies from base of pan,
sprinkle with powdered sugar, then arrange neatly on a serving plate.
Keep refrigerated, or in a cool place, until serving. Can be stored in an
airtight container in a cool place for 2 to 3 days. Source: “The Book of
Cookies” by Pat Alburey, HP Books.

—–

Title: SUMMER BASIL SALAD
Categories: Digest, Side dish
Yield: 6 servings

———————————-DRESSING———————————-
1/2 c Sweet rice vinegar
3 ts Sugar (or sugar substitute)
2 ts Dijon mustard
1 1/2 ts Salt (optional)
2 Cloves minced garlic
1 1/2 ts Olive oil
Pepper to taste

——————————-SALAD FIXIN’S——————————-
1/2 c Chopped green onions
1/2 c Chopped green, yellow or red
Sweet peppers
1/2 c Lightly steamed and cooled
Green beans or asparagus
1/2 c Chopped carrot
1/2 c Chopped zuchini
3/4 c Golden raisins (do not
Substitute
1/2 c Or more finely chopped fresh
Basil
1/2 c Chopped fresh parsley

Carbs:Use any of the following, depending on how “McDougall-correct” (I’ve
been learning a lot from you Barbara Z!) you want to be.

16 ounces dry fusilli (or any pasta, whole wheat is fine) boiled 1 cup dry
brown rice, cooked (don’t know how much it makes cooked) combined with: 1
cup dry couscous (soak for 20 minutes in 1 1/3 cups boiling water) -or,
combine with any other grains such as quinoa, barley, or whatever you like
~I think this would also be delicious and nutritious if beans (white,
garbanzos, black) were added to the pasta or grains-use your imagination
and let me know how it goes!

From: mingram@madam.west.sun.com (Judy Mingram – SunSelect) Fatfree
Digest [Volume 9 Issue 8] June 30, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

—–

Thai Style Basil Dipping Sauce

Recipe By : COOKING RIGHT SHOW#CR9658
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Cup rice wine vinegar
1/4 Cup white wine vinegar
1/2 Cup light corn syrup
2 1/2 Tablespoons fish sauce (Nuoe Mam)
6 Medium garlic cloves — peeled
2 serrano or jalapeno chilis — seeded and chopped
2 Tablespoons sugar
1 Cup fresh basil leaves lightly packed — chopped

In a non-aluminum saucepan, combine the vinegars, corn syrup, fish sauce
along with four tablespoons of water. Bring to a boil and stir. Remove from
heat and let mixture cool to room temperature. In a food processor, combine
the garlic, chilis and sugar and quickly
puree. Add the cooled syrup and process in one or two bursts just to
combine. Add basil and briefly process until basil is minced. Store in a
covered container in the refrigerator for up to one week.

Yield: 3 cups

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