Artichoke stuffed with shrimp

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Side Dish
Vegetables Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 medium artichokes — about 3″ across
1 1/2 pounds raw small shrimp
6 tablespoons lemon juice
2 3/4 teaspoons salt
1/2 teaspoon tarragon
1/4 teaspoon black pepper
1 cup mayonnaise

To prepare artichokes, remove the stems, cut 1/2″ off of top and snip off
sharp tips of leaves and cook. Don’t over cook. Remove chokes of artichoke
by carefully spreading leaves and pulling out innermost ones and scrape away
the fuzzy choke with a spoon. To cook shrimp, bring 1 quart water to a
boil, add 1 tablespoon lemon juice and 2 teaspoons salt. Add shrimp and
bring to a boil. Reduce heat and simmer 3 to 5 minutes till shrimp turns
pink. Reserve 1/2 cup water shrimp was cooked in, then drain, peel and
clean the shrimp. Reserve 18 shrimp for garnish. Place remaining shrimp in
blender with reserved liquid, the remaining 5 tablespoons lemon juice,
seasonings and 1 cup mayonnaise. Blend until shrimp are broken up, chill in
refrigerator, where it will become considerably thicker until ready to fill
artichokes.

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Title: Green and Gold Squash
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 sweet ones

1/2 lb Zucchini; 1 ts Dried Leaf Oregano;
1/2 lb Yellow summer squash; 1/4 ts Pepper;
1 cl Garlic; minced 1 ts Virgin olive oil;

Slice zucchini and squash in thin rounds. Mix with garlic, oregano,
and pepper, and place in a steamer basket over boiling water. Cover
and steam 2 minutes or until just tender. Remove from basket to
serving bowl and toss with oil.

Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 34; CHO: 0mg;
CAR: 6g; SOD: 3g; FAT: 1g;

Source: Light Easy Diabetic Cuisine by Betty Marks

MMMMM

PINTO BEAN LOAF

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Pinto Beans, cooked/mashed
1 c Tomato sauce
1 c Bread crumbs, finely ground
1/4 c Minced onion
1/4 c Quick oatmeal
3 ts Egg replacer mixed with
4 tb Water, beat til frothy
Fresh ground pepper to taste
1/4 c Catsup or barbeque sauce

Preheat oven to 350 degrees. Combine all
ingredients, except catsup, in a large bowl. Mix
well. Turn into a non-stick loaf pan, 9-1/4 x 5-1/4 x
3, and flatten.
Spread catsup or BBQ sauce over the top. Bake for
45 minutes. NOTE: Makes a good sandwich spread when
cold.

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Title: Chocochip Oatmeal Cookies
Categories: Cookies
Yield: 24 servings

1 c Butter
1 1/4 c Brown sugar
1/2 c Sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c Flour
1 ts Baking soda
1/2 ts Salt
2 1/2 c Oats
12 oz Chocolate chips
1 c Nuts

For chewy cookies bake 9-10 minutes. For crispy cookie, bake 12-13
minutes.

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Title: MAPLE SYRUP NUT CAKE
Categories: Cakes, Desserts
Yield: 1 servings

2 1/4 c Flour
3 ts Baking powder
1 c Maple syrup
1/2 c Milk
1 c Chopped nuts
1/2 c White sugar
1 ts Salt
1/2 c Soft shortening
2 ea Eggs

Sift dry ingredients together into bowl. Add syrup,
shortening and milk; beat 2 minutes. Add eggs and
beat 2 minutes. Add choppeed nuts and mix well. Pour
into 2 greased and floured 9″ pans. Bake in 350ø oven
for 25 to 30 minutes. Frost. By Pamela Graves –
Serves 18

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Title: BACALAO ESPANOL (SPANISH COD)
Categories: Mexican, Seafood, Ceideburg 2
Yield: 4 servings

1 lb Salted codfish
2 1/2 tb Parsley,
1 lg Onion, minced well chopped
8 tb Olive oil
2 ts Dry sherry
2 lg Tomatoes, peeled and chopped
4 ts Green olives, chopped
1 Clove of garlic, minced
Salt and pepper to taste
1 sm (4-ounce) can pimientos,
-shredded
1/4 ts Oregano

This came from one of the other cookbooks I picked up last weekend.
Nice segue, eh?

Inherited from Spain, this codfish dish is a favorite of the
Mexicans. Soak codfish for 8 hours in enough cold water to cover it.
Drain and shred the fish. Saute the onion in the oil until it is
softened. Add codfish and saute a few more minutes. Add the
remaining ingredients. Simmer slowly until codfish is tender, about
1/2 hour or more.

Makes 4 servings.

From “The Art of Mexican Cooking” by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.

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SOURDOUGH DRESDEN-STYLE GERMAN STOLLEN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Candied orange peel
Finely chopped
1/2 c Milk
2 c Sourdough starter
-sponge*
1/2 c Golden raisins
1/2 c Seedless raisins
1/2 c Currants
1/2 c Slivered almonds
1/2 ts Salt
1 t Almond flavoring
1 t Grated lemon peel
5 c All-purpose
-flour, unsifted
1 Egg white,beat w/1 Tb water
1/4 c Butter, melted
1/3 c Powdered sugar
(more or less)
2 Eggs

In small pan combine milk, butter and sugar. Place
over medium heat and bring mixture to scalding,
stirring to dissolve the sugar. Set aside to cool.
Beat the eggs into the cooled mixture; add this
mixture to the 2 cups of sourdough starter, beat until
well blended. Add salt, almond flavoring, lemon peel
and 3 cups of the flour. Mix until well-blended. Stir
in orange peel, raisins, currants and almonds. Add
enough flour to knead. Turn out onto a floured board
and knead until smooth and elastic, about 10 minutes.
Turn dough over in a greased bowl. Cover and let rise
in a warm place until double in size. Punch dough
down; divide in half. On a lightly greased baking
sheet shape the dough, each half, into a 7×9-inch
oval, about 1 inch thick. Brush the surface with some
of the egg-white mixture, then crease ovals and fold
them lengthwise, but not all the way over leaving a 2″
lap on bottom. Brush top with egg-white mixture .
Cover and let rise until double in size. Bake in 375F
oven for 40 minutes or until richly browned. Brush
top with melted butter and sift the powdered sugar
over top. Return Stollens to oven and beke 3 minutes
longer to set sugar. Cool on wire racks. *Take
sourdough starter out of refrigerator the night before
and mix with 2 cups water, 2 cups flour and 1
tablespoon sugar. Cover. Let set overnight. Next
morning put original amount of starter back in
refrigerator and use the rest for the stollen.

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POTATO SALMON BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn (7 1/2 ounces) salmon,
-drained and boned
1 Can ( l3 3/4 ounces) chicken
-broth
3 Green onions, chopped
2 tb Chopped red pepper
1 t Grated lemon peel or 1
-tablespoon lemon juice
-Dash pepper
1/2 c Idaho instant mashed potato
-granules

In microwave-safe 2-quart casserole combine salmon,
broth, milk, green onions, red pepper, lemon peel and
pepper. Cover loosely with plastic wrap; cook on High
5 to 6 minutes or until very hot. Stir in potatoes.
Re-cover; let stand 5 minutes. Cook on High 2 minutes
if necessary to reheat

From the files of Al Rice, North Pole Alaska. Feb
1994

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Title: Potato Cake
Categories: Cakes, Desserts
Yield: 12 servings

1 3/4 c C and H Granulated Sugar
3/4 c Butter or margarine
2 Eggs
1 c Cold mashed potatoes
2 oz Unsweetened chocolate
— grated
1 c Chopped walnuts
2 c All-purpose flour
2 ts Baking powder
2 ts Cinnamon
2 ts Nutmeg
1/2 c Milk

Cream together sugar and butter. Add eggs one at a time beating well
after each addition. Add mashed potatoes, chocolate and nuts. Stir until
well blended. Combine flour, baking powder and spices. Add alternately
with milk to creamed mixture. Spoon thick batter into greased and floured
13 x 9-inch pan. Bake in 350 F degree oven 45 minutes or until cake tests
done. Cool. Sprinkle with C H Powdered Sugar or dollop with sweetened
whipped cream. 1 cake. 12 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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A Guide to Ingredients

Recipe By : Dinner Co-op
Serving Size : 1 Preparation Time :0:00
Categories : Breads Info/Tips
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Info

Flour

Flours react differently in their ability to absorb moisture. Depending on
humidity and
temperature, the amount of flour needed in a recipe may vary by as much as a
cup or two.
Therefore, the amount of flour called for in a recipe is always approximate.
It is best to start
with a smaller amount of flour and slowly add more while kneading to achieve
a smooth, satiny
textured dough. There are several types of flours used for bread making. The
primary
difference between flours is their protein content. When mixed with liquid,
certain proteins
form gluten which gives an elastic quality to dough. Gluten provides the
framework for dough
to rise by stretching and trapping the gas bubbles given off by yeast as it
grows. The type of
wheat, where it is grown, and the milling process all influence the amount
of gluten. The higher
the gluten content, the more volume the bread will have. Secondary
differences are taste and
texture. The most commonly used flours for bread baking include:

All-Purpose Flour, a blend of hard and soft wheat flours, is suitable
for yeast breads
as well as quick breads and most cakes.
Bread Flour, with its high gluten content, results in bread with good
volume. Dough
made with bread flour should be kneaded longer than dough made from
all-purpose
flour to fully develop the gluten.
Whole Wheat Flour, which contains the entire wheat kernel, adds a
distinctive “nutty”
taste to doughs. Some all-purpose flour is often added to it to lighten
the dough and
yield a larger volume. Whole wheat flour should always be stored in the
refrigerator to
prevent rancidity.
Rye Flour, limited in gluten, is usually combined with all-purpose,
whole wheat or
bread flours to improve volume and texture.

Yeast

Yeast is the leavening agent which makes the dough rise. A living plant
which breathes and
grows, yeast thrives on the sugar added to dough, producing a gas which
stretches the dough
and causes it to rise. It is available in active dry or compressed forms and
can be used
interchangeably. Compressed yeast usually comes in .06-ounce cakes and
active dry yeast
comes in 1/4-ounce packages. (One .06-ounce cake is equivalent to one
1/4-ounce package.)
Recently, quick rising yeasts have been developed. These finely ground yeast
granules allow
the dough to rise in half the time.

Proofing the yeast: Yeast should be “proofed” before it’s added to the flour
mixture to be sure
it is active. To proof, dissolve the yeast in a small amount of warm water-
approximately 105
degrees F to 115 degrees F for dry yeast; approximately 80 degrees F for
cake yeast-for 10
to 15 minutes until the yeast is foamy. A small amount of sugar may be added
to quicken the
process. Note: If you are using the Rapid Mix Method where the yeast is
added with the other
dry ingredients, the water temperature must be 120 degrees F to 130 degrees
F to activate the
yeast. Quick rising yeast may be dissolved in water or added directly to the
flour.

Liquid

Liquid added to a flour mixture turns to steam and helps create texture.
Water yields a crusty
loaf with a fairly dense crumb while milk gives bread a rich and tender
crumb and a softer
crust.

Sugar

Sugar is the ingredient that activates the yeast to make the dough rise. It
also adds flavor,
increases tenderness and helps the crust brown. Granulated sugar is
generally used, but
molasses, brown sugar and honey may also be used. Be careful not to add too
much sugar as
it can retard gluten development. A good rule of thumb is 2 teaspoons of
sugar per 2 cups of
flour.

Salt

Salt regulates the growth of the yeast. Salt-free bread rises quickly, while
too much salt can
reduce or destroy yeast action. It also enhances the flavor of bread and
contributes to a finer
texture.

Butter

Butter or shortening makes the dough stretch easily and makes the bread
tender. It also
contributes to flavor and aids in giving bread a longer shelf life.

Eggs

Eggs aid in gluten development and provide extra nutrients to bread doughs.
They also add
flavor and golden color desired in sweet doughs.

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NOTES : http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/breadtips.html