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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Title: Bean Burgers
Categories: Hamburgers, Biosphere 2
Yield: 8 servings

3 c Cooked beans (kidney or
-pinto beans are good)
1 md Onion, finely chopped
1 lg Potato, cooked
2 lg Tomatoes, chopped
2 t Chopped thyme
-(or 1 scant teaspoon dry)
3/4 c Breadcrumbs or whole-wheat
-flour
Salt to taste
Pepper to taste

From “Eating In,” The Biosphere Press, Space Biosphere Ventures.

Mix all the ingredients thoroughly, either in a food processor or
with a potato masher. The cooked beans should be mashed, not pureed,
and the mixture should form into balls easily. If the mixture is too
wet, add a little more breadcrumbs or flour. Form the mixture into
eight burgers and place them on a lightly greased baking tray. Bake
at 350’F. for 45 minutes, turning them over after 30 minutes. Place
the burgers inside buns (“Eating In” also includes a recipe for
whole-wheat buns) and top with fried onions, lettuce, tomato,
pickles, or whatever your taste dictates. Each burger contains: 352
calories, 0 cholesterol, 1 gram fat, 20 grams protein.

MMMMM

NEUJAHRSPRETZEL (NEW YEAR’S PRETZELS)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : German Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Milk
1/2 c Butter Or Margarine
2 pk Yeast — Active, Dry
2 ts Salt
1/2 c Sugar
7 c Flour — Unbleached
2 ea Eggs — Large
1 c Confectioners’ Sugar
1 x — Water
1 t Vanilla Extract
1/4 c Almonds — Chopped

Heat milk and butter until very warm (120-130 degrees
F.). Mix yeast, salt, sugar, and 1 cup flour. Slowly
beat into warm milk. Beat for 2 minutes. Add eggs
and 1 cup of flour. Beat for an additional 2 minutes.
Add enough flour to form a soft dough. Knead until
smooth and elastic, about 5 minutes. Place dough in a
greased bowl. Let rise in a warm place until doubled
in bulk, about 1 hour. Punch dough down and let rise
again until doubled. (1 hour more). Divide dough in
half. Shape pretzel as follows: Roll dough into a
rope about 30 inches long and 1 1/2 inches in
diameter. Cross the ends leaving a large loop in the
center. Flip loop back onto crossed ends to form a
pretzel. Repeat with remaining dough. Place pretzels
on greased baking sheets. Let rise 15 minutes more.
Bake at 375 degrees F for 25 to 30 minutes or until
golden brown. Cool on wire racks. Mix confectioners’
sugar, water and vanilla to form a thin icing. Spread
icing on pretzels and sprinkle with chopped almonds.
Makes 2 large pretzels.

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HORSERADISH-GARLIC BURGERS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : New Imports Meat – Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pound prime ground beef
1 tablespoon prepared horseradish
1 tablespoon roasted garlic paste
1 teaspoon fresh thyme chopped
1 teaspoon fresh chives chopped
Salt and pepper
2 slices havarti cheese
2 onion rolls
1 tablespoon butter, — softened
Waffle-cut potatoes, — fried for garnish

Preheat a barbecue or stovetop grill to very hot. Combine beef, horseradish,
garlic paste and herbs.
Mix well and season with salt and pepper to taste. Divide mixture and form 2
firm, round, :-inch
thick patties. Place on hot grill and cook 5 minutes. Meanwhile, slice buns in
half and brush with
butter. Flip burgers and continue to cook 5 more minutes. Place buns, butter
side down, on cooler
part of grill and toast. Top each burger with a slice of cheese and continue to
cook until cheese
melts. Assemble burgers and serve them with fried potatoes.

Yield: 2 servings

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Title: HOME STYLE STEAMED SPARERIBS IN BLACK BEAN SA
Categories: Chinese, Meats
Yield: 4 servings

Stephen Ceideburg
1 lb Pork spareribs, cut
-crosswise into 1-inch
-strips
1 One-inch piece dried
-tangerine peel (optional)
2 tb Salted black beans
1 ts Peeled, minced fresh ginger
1 tb Minced garlic
1/4 ts Salt
1 ts Sugar
1 tb Each, dark and light soy
-sauce or:
2 tb Light soy sauce
1 tb Rice wine
1 ts Sesame oil
1 sm Red or green chile pepper,
-sliced (optional)
1 Green onion, chopped

Cut ribs between the bones into 1-inch pieces. Trim
off excess fat. Put ribs into a mixing bowl.

Soak the optional tangerine peel in hot water for 10
minutes. Drain, finely mince and set aside.

Rinse the black beans with warm water; drain. Gently
mash the beans, ginger, garlic, salt and sugar into a
paste. Stir in the tangerine peel, soy sauces, wine
sesame oil and chile pepper. Pour over the spareribs
and mix well. Transfer to a shallow, 9-inch,
heat-proof plate (a glass pie plate is perfect) and
refrigerate for at least 30 minutes.

Let the plate of ribs come to room temperature. Place
in the steamer, cover and steam over boiling water
(medium-high heat) for 45 minutes. Check water level
frequently and replenish with boiling water when
needed.

Serves 4 as part of a multi entree Chinese meal.

Joyce Jue, San Francisco Chronicle, 10/13/93.

Posted by Stephen Ceideburg

—–

Chiles Relleno Puffs

Recipe By : Holiday Celebrations
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup butter — room temperature
1 1/4 cups flour
2 cups Monterey Jack cheese — shredded
1/2 cup green chili pepper, roasted,peeled, seeded — diced
(or 1 4 oz. can diced green chilies) — drained
1/8 teaspoon garlic powder
2 tablespoons Parmesan cheese

Combine butter and flour in a food processor bowl or blender container.
Process until well mixed. Add Monterey Jack cheese, chilies and garlic
powder. Process until well mixed. Form dough into 3/4″ balls; roll in
Parmesan cheese. Place on a greased baking sheet. Bake in a 375 oven about
15 minutes or until golden brown. Serve warm. Makes 36.

To make ahead, form dough into balls; place on a baking sheet freeze until
firm. Place in freezer bag. Store up to 2 weeks. To bake, place on a
greased baking sheet. Bake in 375 oven for 18 to 20 minutes.

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