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.

—–

SAUTEED GREENS FOR PIADINI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Breads
Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh spinach or Swiss chard
1/2 lb Broccoli top (cime di rapa)
-or other bitter greens
1 lb Head Savoy cabbage
Salt
1/4 c Olive oil
1 tb Chopped garlic
Freshly ground pepper

Wash spinach and cime di rapa thoroughly. Discard the darkest outer
leaves of the cabbage and cut off the stem; cut cabbage in quarters.

Bring 3 or 4 quarts of water to a boil, add 1 tablespoon salt and put
in the cime di rapa. Cover loosely top and cook for 8 to 12 minutes.
Drain and set aside.

If using chard, cook in exactly the same manner, stalks included, but
in its own water. The cabbage is cooked the same way, but without
salt, for 15 to 20 minutes. If using spinach, cook in a covered pan
with just the water that clings to the leaves, adding salt to taste.
Cook until tender, drain, set aside.

Gently but firmly squeeze all the moisture you can out of all the
greens. Chop together, but not too fine.

Put oil and garlic in medium saute pan and saute over medium heat
until garlic becomes lightly colored. Add chopped greens, turning
with a fork so they are evenly coated, seasoning with salt and
pepper. Saute about 10 minutes, turning frequently. Taste and
correct seasoning.

Serve hot.

Serves 6.

From “More Classic Italian Cooking”

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 10 1992.

– – – – – – – – – – – – – – – – – –

1 pkg. (6 oz.) raspberry or grape flavor gelatin
3 envelopes unflavored gelatin
3 cups boiling water
100 flexible plastic straws
1 tall (same height as extended straws), slend 4 cup container
3/4 cup whipping cream
12 to 15 drops green food coloring

Cooking Time: ~5min.
Prep Time: ~15min., plus overnight chilling
Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws
Makes: About 100, including a few casualties

In a bowl, combine gelatins. Add boiling water; stir until gelatins
completely dissolve. Chill until lukewarm, about 20 min.

Meanwhile, gently pull straws to extend to full length; place in tall
container. Blend cream and food coloring with the lukewarm gelatin mixture.

Pour into container, filling straws. Chill until gelatin is firm, at least 8
hours, or cover and chill up to 2 days.

Pull straws from container (if using a carton, tear carton away from
straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4
straws at a time. Starting at the empty ends, push worms from straws with
rolling pin, or use your fingers; lay worms on waxed paper-lined baking
sheets. Cover and chill until ready to use, at least 1 hour or up to 2 days.
Worms will hold at room temp. up to 2 hours.

Nutritional Analysis: Per worm: 17 cal., 42% (7.2 cal. from fat; 0.4 g.
protein; 0.8 g fat (0.5 g sat.); 2 g carbo.; 6.8 mg sodium; 3 mg chol.

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

– – – – – – – – – – – – – – – – – –

Dad’s Hash Browns

Recipe By : A. N. Gunterman Jr.
Serving Size : 3 Preparation Time :0:30
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 whole potatoes
1/4 cup oil
1 large vidalia onion
1 tablespoon garlic powder — +/- to taste
1 tablespoon onion powder — +/- to taste
1/2 tablespoon cayenne pepper — +/- to taste
1/2 cup barbecue sauce

Chop potatoes into bite size cubes.
Heat oil in large Cast Iron Skillet.
Add potatoes and cook, stirring occasionally, till desired doneness is almost
reached (We like ’em “well done” and crunchy.)
Add onions, and dry spices. Cook for another 5 minutes.
Add barbecue sauce and cook for another minute or two.

– – – – – – – – – – – – – – – – – –

Per serving: 351 Calories; 19g Fat (48% calories from fat); 5g Protein; 41g
Carbohydrate; 0mg Cholesterol; 482mg Sodium

Serving Ideas : w/ french toast and Hobo Coffee.

NOTES : (Yes, that _IS_ a half Tablespoon of Cayenne!)
This is the basic recipie my dad uses when making homefries in a big cast
iron skillet over an open fire while camping at our land in VT.
KC Masterpeice is the BBQ sauce of choice for this recipie, although “store
brand” will work just as well.

Cashew Truffles

Recipe By : Jolene Fincher <76702.2361@compuserve.com>
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Ounces semisweet chocolate,
2 tb Margarine or butter
1/4 c Whipping (heavy) cream
1 tb Shortening
1 c Semisweet or milk chocolate Chips
3 tb Chopped cashews

Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring
constantly, until melted; remove from heat. Stir in margarine. Stir in
whipping cream and cashews.Refrigerate 10 to 15 minutes, stirring
frequently, just until thick enough to hold a shape. Drop mixture by
teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If
mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30
minutes.Heat shortening and chocolate chips over very low heat, stirring
constantly, until chocolate is melted and mixture is smooth; remove from
heat. Dip truffles, one at a time, into chocolate. Place on aluminum
foil-covered cookie sheet. Immediately sprinkle some of the truffles with
finely chopped nuts if desired.Refrigerate truffles about 10 minutes or
until coating is set. Drizzle some of the truffles with a mixture of 1/4
cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just until
set. Serve at room temperature. Store truffles in airtight container. 15
CANDIES; 165 CALORIES PER CANDY.

– – – – – – – – – – – – – – – – – –

Savory Meat Filled Manicotti

Recipe By : Hershey Kitchens
Serving Size : 8 Preparation Time :0:12
Categories : Ground Meat Pasta/Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 pcs manicotti pasta — uncooked
1/2 tsp olive oil
1 lb ground chicken breast, skinless
3/4 c onions — chopped
1 c fat-free mozzarella cheese — grated
4 egg whites — slightly beaten
1/4 c white bread crumbs
1/4 c fat-free parmesan cheese
3/4 tsp oregano
1/2 tsp salt
1/8 tsp black pepper
1 3/4 c Homemade Spaghetti Sauce
1 c fat-free mozzarella cheese — grated

Cook manicotti according to package directions; drain. Cool in single layer
on foil. Preheat oven to 350. In a skillet, heat oil over medium heat. Add
chicken and onions. Cook until chicken is no longer pink and onions are
tender. Stir in 1 cup mozzarella cheese, egg whites, bread crumbs, parmesan
cheese, oregano, salt, and black pepper. Fill each cooled pasta tube with
about 1/4 cup meat filling. Spread thin layer of spaghetti sauce on bottom
of 13 x 9″ pan. Place filled pasta in prepared pan; cover with remaining
sauce. Sprinkle with remaining mozzarella cheese. Bake, covered, for 45
minutes or until hot and bubbly.

– – – – – – – – – – – – – – – – – –

Per serving: 310 Calories; 4g Fat (12% calories from fat); 32g Protein; 34g
Carbohydrate; 113mg Cholesterol; 894mg Sodium

NOTES : Make Ahead Directions: Do not bake. Cover baking dish tightly with
plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic
wrap; replace foil. Bake at 350 degrees Fahrenheit 1 hour, 30 minutes or
until hot and bubbly.
To make individual portions, prepare as directed in recipe above except
place two manicotti into each of seven small microwave-safe dishes. Do not
bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely
covered, at MEDIUM (50%) 7 to 9 minutes or until hot, turning dish 1/2 turn
halfway through cooking time. If thawed in refrigerator overnight,
microwave at HIGH (100%) 2-1/2 minutes or until hot.

Title: Crab Gumbo
Categories: Fish crab, Soups/stews
Yield: 6 Servings

1 lb Crabmeat
1 md Onion; chopped
1 lg Stalk celery; chopped
1 cl Garlic; finely chopped
1/4 c Margarine or butter;
– 1/2 stick
6 c Canned whole tomatoes;
– Three 1-pound cans;
– or equivalent
1 pk Frozen okra; (10 oz)
1 Bay leaf
2 ts Salt
1 ts Sugar
1/2 ts Whole thyme
1/4 ts Chili powder
1/4 ts Pepper
3 c Hot cooked rice

Recipe by: The Maryland Seafood Cookbook.

Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion,
celery and garlic in butter or margarine until tender. Add tomatoes, okra
and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through.
Serve over hot cooked rice.

Formatted for you by: Bill Webster

—–

Lemon-Sesame Brown Rice Crowned With Vegetables

Recipe By :Laxmi Hiremath
Serving Size : 4 Preparation Time :0:00
Categories : Information Side Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons sesame seeds
2 cups freshly cooked brown rice — preferable
brown basmati — cooled to room temperature
1/4 cup chopped fresh dill
1/4 cup chopped toasted cashews or pecans
2 tablespoons fresh lemon or lime juice
1/2 cup sliced peeled carrots
1 cup broccoli — cut into 1-inch florets
3/4 cup julienned sweet red bell pepper
1/2 cup cauliflower — cut in 1-inch florets

Toast the sesame seeds in a small frying pan over medium heat, shaking the pan
frequently, until the seeds are lightly browned, about 4 minutes. Transfer to a
grinder and grind to a coarse powder. Add to the rice, along with the dill,
nuts and lemon juice; toss gently to combine. Combine the carrots, broccoli,
bell pepper and cauliflower in a steamer and steam until tender, about 4
minutes. Mound the rice on a warmed serving platter. Top with the vegetables
and toss gently to mix. Serve at room temperature.
Serves 2 to 4.
PER SERVING: 215 calories, 6 g protein, 34 g carbohydrate, 7 g fat (1 g
saturated), 0 mg cholesterol, 25 mg sodium, 4 g fiber.

Cuisine:
“Indian”
Source:
“The Fabled Rices Of India: Traditional rice dishes”
Copyright:
“1998-Jun San Francisco Chronicle”

– – – – – – – – – – – – – – – – – – –

NOTES : This is a variation on Southern Indian lemon rice. Serve as a side dish
to grilled or roast chicken or seafood, or serve by itself as a meatless
entree. In India, fresh dill is always cooked; here, I have borrowed a Western
concept and used it raw.