Baked Doughnut Puffs

Recipe By : Farm Journal, 1952
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons shortening
1/2 cup sugar
1 egg
2 cups flour — sifted
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup milk
1/2 cup chopped walnuts
1/4 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 cup butter — melted

Cream shortening, sugar egg until light and fluffy. Sift together
flour, salt, baking powder and nutmeg. Add alternately with milk to
creamed mixture. Mix well to a stiff dough. stir in nuts. Drop by
tablespoon into well greased small size muffin pan cups. Bake at
400° for 20 minutes. Combine powdered sugar and cinnamon in paper bag.
Dip top of doughnut in melted butter, shake 2 or 3 at a time in bag
with sugar.

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Serving Ideas : Less fat, less work than frying.

Creamy Leek and Potato Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons butter
6 medium leeks, white part only (abt 4 c) — thinly sliced
3 stalks celery — thinly sliced
3 large potatoes (abt 1 1/2 lbs), scrubbed — cut in 1/4″ slice
s
5 cups vegetable or chicken stock
1/4 cup finely minced fresh dill — optional
salt and pepper — to taste

serves 6

Heat the butter in the cooker. Saute the leeks and celery for 2 minutes, stirr
ing occasionally. Meanwhile, cut the potato slices in half. Add the potatoes
and stock. Lock the lid in place and over high heat bring to high pressure. A
djust heat to maintain high pressure and cook for 5 minutes. Let the pressure
drop naturally or use a quick release method. Remove the lid, tilting it away
from you to allow any excess steam to escape. Puree half of the soup in a blen
der or food processor. Pour the puree back into the pot. Stir in the dill (if
desired) and add salt and pepper to taste. Reheat thoroughly and serve.

Variation: For a creamier, more elegant version of this rustic country dish, p
uree the entire mixture, but don’t overprocess or the potatoes will become gumm
y.

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BEST EVER BAKED BEANS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Pork and beans – canned
-(actually 4 to 5 lbs.)
1/2 c Onion – chopped
1/2 c Celery – chopped
1/3 c Bell pepper – chopped
2 tb Mustard – prepared
1/2 c Molasses
1 t Worcestershire sauce
3 Drops Tabasco – actually 3
-to 4 drops
1/2 c Barbecue sauce – bottled or
-homemade (see recipe)
1/2 c Catsup
2 Strip bacon – uncooked and
-cut in half

Combine all ingredients, except in bacon, in large
ovenproof container. Lay bacon strips on top. Place
on smoker grid and smoke for 2 to 2-1/2 hours.

Note from me: If you don’t have a smoker, you can
cook at about 350F for about 45 minutes to 1 hour,
until the bacon is curling. Better flavor in a
smoker, but divine beans without!

Makes 8 to 10 servings.

Recipe from “Cook’n Cajun Water Smoker Cookbook” by
Sondra Hester.

This is undoubtedly one of the best baked bean dishes
we’ve ever tasted. Easy to make and no tending
necessary. You can have ribs smoking on the bottom
rack and beans on the top rack. Add garlic bread and
coleslaw, potato salad or macaroni salad and you’ve
got a Super Bowl party, bowl game or Monday Night
Football dinner! Source: Cook’n Cajun Water Smoker Ckbk

From: Michelle Bass > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609

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Title: EASY MILKY WAY PIE
Categories: Pies, Desserts
Yield: 6 servings

1 c 21 oz. cherry pie filling
4 1 1/2 oz. milky way bars
1 9″ pie crust,chilled
4 ts Lemon juice
1/3 c Chopped nuts

Add the lemon juice to pie filling.Place in pie shell.Thinly slice
candy bars over top.Sprinkle with nuts.Bake in a preheated 450 degree
oven for 10 minutes.Reduce temperature to 350 degrees. Continue
baking 10 to 15 minutes more.Cool and serve.

MMMMM

Title: LOW CAL CHEESECAKE
Categories: Low-cal, Cakes, Desserts
Yield: 10 servings

2 Envelopes plain gelatin
6 tb Sugar
1/4 ts Salt
3 Eggs, separated
1 1/2 c Skim milk
1 ts Grated lemon rind
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Sugar
1/3 c Graham cracker crumbs

Mix together gelatine, 6 TBSP sugar, and salt in top
of double boiler. Beat together egg yolks and milk;
add to gelatin mixture. Place over boiling water and
cook, stirring constantly until gelatine is dissolved
and mixture thickens slightly (6 min app.) Remove
from heat and stir in lemon rind. Chill to unbeaten
egg white consistency. While mixture is chilling, beat
cottage cheese on high speed of electric mixer for 3
minutes (or press through sieve, or use food
processor). Stir in lemon juice and vanilla. Fold in
gelatine mixture. Beat egg whites until stiff, but not
dry. Gradually add 6 TBSP sugar, and beat until very
stiff. Fold gently into gelatine mixture. Turn into an
8 inch springform pan and sprinkle top with crumbs.
Chill until firm. 10-12 servings of approximately 125
calories per serving.

From the files of: Melissa Mierau, Martensville, Sk

—–

FIVE-GRAIN SODA BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour (see note)
3/4 c Whole-wheat flour
3/4 c Rye flour
3/4 c Graham flour
3/4 c Rolled oats
2 tb Granulated sugar
1 tb Baking powder
1 t Baking soda
1/2 ts Salt
3 tb Soft margarine or veg. oil
3/4 c Raisins (optional)
1 3/4 c Buttermilk
OR 1 3/4 tb lemon juice
OR 1 3/4 tb vinegar
Plus milk to make 1 3/4 cup

Mix vinegar or lemon juice with milk for sour milk and set aside. If
using powdered skim milk, use almost 2/3 cup powder and enough water
to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough
water to make the 1 3/4 cup measure.

If you do not have all the different kinds of flour, use what you do
have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
all-purpose flour. Make a note of the ingredients and a note of the
result.

Sugar could possibly be left out, especially if 2 tbsp. or more of
raisins (or finely chopped dates) are used.

Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in
raisins (if using) and add buttermilk or sour milk to make a soft
dough.

Knead lightly on a floured surface until smooth. Place on a greased
baking sheet and flatten into a circle about 2 1/2 inches thick. Cut
large X about 1/4 inch deep on top. OR make 2 smaller loaves.

Bake at 350 F for about 1 hour or until toothpick inserted in the
center comes out clean.

1/16 recipe ñ28 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4
grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol

Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart
Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94

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Sugar Cookies

Recipe By : Better Homes And Gardens Cookies Cookies Cookies
Serving Size : 42 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Dough—-
2/3 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1 tsp vanilla
2 c unbleached flour
3/4 c granulated sugar
1 tsp baking powder
—-Icing—-
1 c powdered sugar — sifted
1/2 tsp vanilla
1 tbsp skim milk

Preheat oven to 375. To prepare dough, combine margarine, egg white, 1
tablespoon milk, and vanilla in a mixing bowl. In another mixing bowl,
combine flour, granulated sugar, and baking powder. Mix wet ingredients
with dry ingredients just until moistened. Divide dough in half. Cover and
chill. On a lighty, floured surface, roll each half of dough to 1/8″
thickness. Using 2-1/2″ cutters, cut dough into desired shape. Place 1″
apart onto unprepared baking sheet. Bake for 7 minutes or until lightly
browned. Meanwhile, to prepare icing, combine powdered sugar, remaining
vanilla, and milk in small a mixing bowl. If desired , color with food
coloring. When cookies have cooled spread icing over cookies.

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Per serving: 71 Calories; 3g Fat (36% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

HELI SPETZIOTIKO (EEL SPETZES-STYLE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Greek Main dish
Seafood Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
2 lb Eel — (moray, conger, OR
– freshwaterer), dressed,
– cut into 2-1/2″ thick pcs.
1/2 lb Onions — roughly chopped
3 Sun-dried tomatoes (in oil)
– snipped up soaked in:
2 tb Boiling water — -OR-
1 tb -Tomato paste instead
3/4 lb Tomatoes
— skinned, seeded chopped
1/2 ts Honey
1 tb Fresh thyme — -OR-
1/2 ts -Greek “Mountain” thyme
1 Bay leaf — crumbled
1 Lemon — zested
1 t Lemon juice
2 Garlic cloves — minced
1 c Finely chopped parsley
— (flat-leaf type)
1 tb Finely chopped fresh mint
Salt
Freshly ground black pepper
1/2 lb Feta cheese, crumbled

In a heavy skillet or wide flameproof casserole, heat
2 tablespoons olive oil and saute the eel pieces until
well browned on all sides. Remove from the pan and
add another tablespoon oil if necessary.

Add the onions and fry gently until translucent.
Pound the sun-dried tomatoes, if using, to a paste.
Add to the pan with the chopped tomatoes, honey,
thyme, bay leaf, lemon zest, and garlic and simmer for
10-12 minutes until the sauce begins to thicken.

Return the eel pieces to the sauce and stir in the
parsley, mint, and salt and pepper to taste. Move to
a baking dish or earthenware casserole, if necessary.
Strew with the crumbled feta and shake the dish, so
the cheese settles a little. Sprinkle with lemon
juice. Bake in an oven preheated to 350 degrees F for
about 30 minutes.

Source: Recipes from a Greek Island, by Susie Jacobs
Typed for you by Karen Mintzias

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Ben jerry’s fresh georgia peach ice cream

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Ripe peaches — finely chopped
1 1/4 c Sugar
1/2 Juice of lemon
2 lg Eggs
2 c Heavy or whipping cream
1 c Milk

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer
small peaches because they have more flavor and less water than the larger
ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a
bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30
minutes. Remove the peaches from the refrigerator and drain the juice into
another bowl. Return the peaches to the refrigerator. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Add the peach juice and blend. Transfer the mixture to an ice cream maker and
freeze following manufacturer’s instructions. After the ice cream stiffens
(about 2 minutes before if is done) add the peaches, then continue freezing
until the ice cream is ready. Makes 1 generous quart.

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CABBAGE-FILLED PEPPERS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ea Bell pepper, red
1/2 ea Cabbage (head)
1/2 t Salt
2 c Vinegar
1 T Mustard seed, yellow

Remove stems and cut off the tops of the peppers and remove the seeds
without breaking the shells. Cut cabbage fine as in slaw and add to it
the salt and mustard seeds. Mix thoroughly and place in peppers,
pressing it in tightly. Place tops on pepper cases and fasten them
down with toothpicks. Place them upright in stone jar and cover with
cold vinegar. Place cover over jar and put away in cool place until
ready to use. They may be kept for several months before using.
Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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