Title: APPLE BROWN BETTY WITH RUM WHIPPED CREAM
Categories: Desserts, Holiday
Yield: 6 servings

MAIN INGREDIENTS:
1 c All-purpose flour
1/4 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
3/4 c Sugar
8 tb (1 stick) unsalted butter,
-chilled, cut into 1/2″ piec
4 Slices firm-textured bread;
-crusts removed
1 c Raisins
3 Granny Smith apples; peeled,
-cored, and cut into 1/2-inc
-pieces (about 1-1/2 pounds)
RUM WHIPPED CREAM:
1 c Heavy cream
2 tb Sugar
2 tb Dark rum

To make the apple brown betty: Preheat the oven to 350
degrees. Butter a 9-inch-square baking dish. Sift the
flour, salt, cinnamon, nutmeg, and sugar into a bowl.
Cut the butter into small pieces; cut it into the
flour mixture, using a pastry blender, until the
mixture resembles coarse crumbs. Cut the bread into
1-inch-square pieces. Soak the raisins in boiling
water to cover for about 5 minutes, until plump, the
drain them. Combine the bread, raisins, and sliced
apples in a bowl. Sprinkle the bottom of the prepared
baking dish with 3/4 cup of the flour mixture, add the
apple mixture, and top with the remaining flour
mixture. Bake, uncovered, in the preheated oven until
the top of the brown betty is crisp and golden and the
apples are tender, 35 to 45 minutes. To make the rum
whipped cream: In a chilled medium bowl, beat the
cream and sugar until stiff. Beat in the rum. Serve
the betty warm, with the rum whipped cream. Serves 6.
Submitted By ROBERT.FOSTER@NASHVILLE.COM (ROBERT
FOSTER) On 10 NOV 1995 060029 -0700

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Country Pork Chop Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Main Dish
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Vegetable oil
4 Pork chops (3/4")
1/2 Cup Chopped onions
1 Apple — diced
1 Can VEG-ALL Mixed Vegetables
-(16 oz)
1 Can Chicken broth (12 oz)
1 Tablespoon Sugar
1 1/3 Cups Quick cooking rice

1. Brown pork chops in oil in heavy skillet.
2. Stir in onions and apple. Cover and cook 10 minutes.
3. Drain VEG-ALL, reserving liquid.
4. Stir in liquid, chicken broth and sugar; bring to boil. Reduce heat and
simmer until pork chops are cooked, approximately 25 minutes. Remove chops.
5. Bring liquid to boil; stir in vegetables and rice. Remove from heat and
let stand 5 minutes.
6. Serve pork chops on rice.

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Title: Coconut Almond Balls
Categories: Candies, Chocolate, Microwave
Yield: 26 servings

4 c (8 1/2-oz) shredded coconut
-(fresh package!)
1/4 c Light corn syrup
1 pk (11 1/2-oz) milk chocolate
-pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1-oz)

Tastes just like Almond Joy.

Line two large cookie sheets with waxed paper. Set large wire cooling
rack on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1
minute or until syrup boils. Immediately pour over coconut. Work warm
syrup into coconut using the back of a wooden spoon until coconut is
thoroughly coated. This takes a little time, and yes, there is enough
syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between
both palms. (HINT: Measure out all of the coconut then roll into
balls.) Place 2 inches apart on wire racks. Let dry 10 minutes.
Reroll coconut balls so there are no loose ends of coconut sticking
up.

Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2
quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until
mixture can be stirred smooth and is glossy; stirring once or twice.

Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting
excess chocolate drip down onto waxed paper. While chocolate coating
is still soft, lightly press whole almond on top of each. Let stand
to set or place in refrigerator. Store in a single layer in airtight
container. Keeps best if refrigerated. Makes 26.

From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]

MMMMM

Title: Little Cup Puddings
Categories: Desserts
Yield: 6 servings

12 California dried figs
— stewed
1/2 c Shortening
3/4 c Sugar
1 Egg
2 tb Unsweetened cocoa
1 ts Vanilla
1/2 c Sifted all-purpose flour
1/2 ts Salt
1 ts Baking powder
1/2 c Milk
Marshmallows
Walnut halves
Top milk or whipped cream

Drain figs, cut off stems and cut into small bits. Cream shortening,
sugar and egg. Add figs and stir in cocoa and vanilla. Sift flour,
measure and sift again with salt and baking powder. Add with milk. Fill
well-buttered individual or large baking dish half-full. Bake in moderate
oven (350 F.) for about 20 minutes or until pudding is firm to touch and
lightly brown. While still warm, top with marshmallows and walnut halves.
Pass whipped cream or top milk, if desired.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Title: Almond Creme
Categories: Chinese, Desserts, Ceideburg 2
Yield: 1 servings

3/4 c (180 ml.) cold water
1 Envelope unflavored gelatin
1/2 c (125 ml.) sugar
3/4 c (180 ml.) boiling water
1 1/4 c (310 ml.) evaporated milk
1/2 ts (2 ml.) vanilla
1/2 ts (2 ml.) almond extract
2 Kiwi fruits, if desired
4 Fresh ripe strawberries, if
-desired.

1. Measure cold water into small bowl. Sprinkle gelatin over cold
water. Let stand for 1 minute.

2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour
boiling water into medium bowl. Stir in gelatin mixture.

3. Combine milk, vanilla and almond extract. Stir milk mixture into
gelatin mixture.

4. Divide mixture between four serving dishes. Refrigerate until
set, about 3 hours

5. Pare and slice kiwis. Arrange kiwi slices and strawberries over
each dessert.

Chinese Cooking Class Cookbook, by the editors of Consumers Guide.
Copyright 1980 by Publications International, Ltd, Skokie, Illinois.
ISBN 0-517-322455

Posted by Stephen Ceideberg; May 19 1992.

MMMMM

FETTUCCINE WITH SHELLFISH, TOMATOES AND OLIVE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Olive oil
2 lb Ripe romatoes, peeled,
– seeded, chopped
3 tb Drained capers
2 tb Chopped anchovies
1 tb Chopped garlic
3/4 lb Medium uncooked shrimp,
– peeled, deveined
1/2 lb Sea scallops, halved
– horizontally
2 tb Chopped pitted Kalamata
– Olives **
3/4 lb Fettuccine

Heat 4 tablespoons oil in heavy skillet over high heat. Add tomatoes,
capers, anchovies and garlic and cook until tomatoes release their juices
and mixture thickens, stirring occasionally, about 10 minutes. Add shrimp
and sea scallops and saute’ just until cooked through, about 2 minutes. Mix
in Kalamata olives.
Meanwhile, cook pasta in large pot of boiling salted water until just
tender but still firm enough to bite, stirring occasionally to prevent
sticking. Drain. Transfer pasta to bowl. Toss with remaining 2
tablespoons olive oil.
Add pasta to seafood mixture and toss to heat through. Season to taste with
salt and pepper. Divide among plates and serve.
* Black, brine-cured Kalamata olives are available at Greek and Italian
markets and some supermarkets.

– – – – – – – – – – – – – – – – – –

Title: Cinnamon Apple Fruit Stix
Categories: Kids, Snacks
Servings: 6

24 oz Jar MOTTS Cinnamon Apple
-Sauce
2 ts Cinnamon
1/2 ts Food coloring, if desired

Heat oven to 250. Line jelly roll pan with plastic wrap, securing ends with
tape. In medium bowl, combine all ingredients. Pour into prepared pan;
spread evenly. Bake at 250 for 1 1/4 hours. Turn off oven. Let stand in
oven 2 to 3 hours until dry. Cut into 8 squares carefully remove plastic
wrpa. Roll up jelly roll fashion. 8 snacks.

TIP: For ease in spreading, place another piece of plastic wrap on top of
apple sauce mixture; spread evenly with knife. Remove top piece of plastic
wrap before baking.

MMMMM

Title: Bankruptcy Stew
Categories: Diabetic, Soups/stews, Main dish, Meats, Vegetables
Yield: 8 servings

2 lb Lean beef round stk; 1 Rib celery; chopped
-boneless 1 Yellow onion; sliced thin
1/2 c Water; 3 Carrots; peeled and sliced
1/2 c Tomato sauce; 1 Sprig fresh parsley
4 lg Potatoes; peeled, cubed -=OR=-
1 Green bell pepper; 1 tb Dry parsley;
-slice thinly 1 Bay leaf

Cut round steak into 1-inch cubes. Brown beef cubes over high heat
in a nonstick skillet. Add the rest of the ingredients to the
skillet. Cover and simmer for 1 hour over medium heat until the meat
is tender. 8 servings

One serving = 345 calories, 3 low-fat protein + 1 starch + 1 vegetable
exchange 23 grams protein, 22 grams carbohydrate, 12 grams fat, 482 mg
sodium

Adapted from Quick Easy Diabetic Menus, Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

Date: Tue, 18 May 93 10:15:35 PDT
From: “”Michelle R. Dick“”

From the McDougall Program.

MELTY CHEESE

1/4 cup cooked, peeled, and chopped potato
2 cups water
1 4 oz jar pimientos
1 t salt (optional)
1/2 t onion powder
1/4 cup nutritional yeast (they call for brewer’s, bleah)
3 T cornstarch
2 T lemon juice

Blend potatoes in blender with just enough water to cover. Blend at
low speed until smooth. Ad remaining ingredients and blend again
until smooth. Pour into a heavy saucepan and cook a medium-high heat,
stirring constantly, about 7 to 8 minutes. The mixture will thicken
to the consistency of nacho cheese. Serve immediately, for the
“cheese” will set upon cooling.

Title: CAKE MIX COOKIES
Categories: Cookies, Cakes, Round robin
Yield: 48 servings

1 pk Cake mix (any flavor)
2 Eggs
1/2 c Vegetable oil

——————ANY 1 OR 2 OF FOLLOWING——————
6 oz Mini chocolate chips
6 oz Butterscotch chips
6 oz Peanut butter chips
1/2 c Coconut
1/2 c Raisins
1 c Toffee chips
1 c Nuts chopped

Preheat oven to 350~F. Combine all ingredients and mix
well. Drop by rounded teaspoons onto ungreased cookie
sheet. Bake 9 – 12 minutes. Makes about 4 dozen
cookies.

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