Title: Old Fashioned Apple Cider Pie
Categories: Desserts Fruits Pies
Servings: 6

1 x Pastry For 9″ Pie; 2 Crust
6 c Apples; *
1 c Apple Cider Or Juice
2/3 c Sugar
1 x Apple Cider Or Juice
2 tb Cornstarch
2 tb Water
1/2 ts Cinnamon; Ground
1 tb Butter Or Regular Margarine

* Use cooking apples like Macs or Granny Smith’s. Core and peel then
thinly slice them.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Divide the pastry almost in half and roll out the larger half on a lightly
floured surface to a 13-inch circle. Line a 9-inch pie tin with the
pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine
the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and
cook, over high heat, until the mixture comes to a boil. Reduce the heat
to low and simmer for 8 minutes or until the apples are tender. Drain the
apples, reserving the syrup. Add enough additional apple cider to the
syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan.
Combine the cornstarch and water in a small bowl and stir until well
blended. Stir the cornstarch mixture and the cinnamon into the apple
mixture. Cook over medium heat, stirring constantly, until the mixture
comes to a boil. Remove from the heat and stir in the butter, then pour
the mixture into the pastry lined pie tin. Roll out the remaining pastry
to an 11-inch circle. Fold the pastry gently, so as not to tear it, into
quarters and cut slits in the folds. Gently unfold the pastry on to the
top of the filling and trim the edge to 1-inch beyond the rim of the pie
tin. Fold the top crust under the lower crust and form a ridge by fluting
the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or
until golden brown. Cool on a wire rack until slightly warm before
cutting and serving.

NOTE:

This is the perfect pie to serve with the rich cheddar sauce in this file.

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FEHER PARADICSOMLEVES (WHITE TOMATO SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chicken broth, strong
8 md Tomatoes — peeled
1/2 ts Salt

Combine the broth and peeled whole tomatoes (they
should be VERY ripe). Add salt.
Simmer gently for 1 hour. Remove the tomato pulp and
strain the broth. The soup should remain clear. Adjust
salt if necessary. Serve in cups.

Notes: If you have transparent cups (glass or
crystal), this is the perfect soup to show them off.

MM conversion, upload by DonW1948@aol.com / COH

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PACIFIC RIM BROCHETTES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Extra firm tofu, drained
1 ea Stalk fresh lemon grass
1/2 bn Fresh mint, chopped
6 ea Garlic cloves
1 ea Serrano pepper, seeded
— minced
2 tb Cilantro stems, chopped
2 tb Fresh ginger, chopped
3 ea Green onions, chopped
1 t Peanut butter, optional
2 tb Brown sugar
1 tb Coconut milk, optional
Juice of 1 lime
1/4 c Liquid tamarind
2 tb Soy sauce
————Brochettes
6 ea Green onions
2 md Tomatoes, cut into eighths
6 sm Jalapeno peppers, optional
1/4 lb Snow peas
1/4 lb Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice into
pieces 2″ X 1″ X 1/2". Cut each chunk crosswise set aside. Slice
discard all but bottom 3″ of lemon grass. With a wooden mallet, pound the
base to release the aromatic oils. In a food processor, combine lemon
grass with mint, ginger, garlic, pepper, cilantro gren onions. Process in
short bursts for 30 seconds. Add remaining ingredients process for 1
minute. Transfer to glass container add tofu pieces. Cover marinate
for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2″ pieces. Place
vegetables tofu on sqewers, alternating for colour. (Group snow peas i
threes so they don’t cook too quickly). Place skewers on hot grill brush
with remaining marinade. Grill, turning once till vegetables are tender.
Should take 5 minutes or so. Garnish with cilantro serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.;
5g Fiber.

VT July, 1993

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Title: SHERRY TORTONI
Categories: Desserts, Microwave
Yield: 6 servings

——————————FROM LOIS FLACK——————————

————————CYBEREALM BBS (315)786-1120————————
* * * * * * * * * * * * * *
2 c Marshmallows
1/4 c Cream Sherry
1 c Whipping Cream
2 ts Chopped,toasted Almonds
Slivered Almonds, toasted

1. In a 1-quart casserole combine marshmallows and sherry. Cook
uncovered, on 100% power (high) for 1 or 2 minutes or till
marshmallows are melted, stirring the mixture once.

2. In a large chilled mixer bowl beat whipping cream till soft peaks
form. Fold marshmallow mixture into whipped cream. Fold in
chopped, toasted almonds. Spoon the mixture into 6 muffin cups
lined with paper baking cups. Cover and freeze about 4 hours or
till firm.

3. Remove from muffin cups and top each tortoni with toasted,
slivered almonds just before serving.

Serves 6

NUTRITION ANALYSIS:

Calories………………..223 Protein……………..2 g
Fat……………………16 g Sodium……………..22 mg

Source: Better Homes and Gardens Microwave Cooking Card Library

Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.

—–

Title: Two Bean Tofu Chili
Categories: Main dish, Vegetarian
Yield: 12 servings

1 1/2 c Black turtle beans
19 oz Tofu
1 sm Can tomato paste, 5 1/2 oz
2 tb Soy sauce
2 tb Dijon mustard
3 ea Garlic cloves, chopped
2 ts Oregano
1/4 c Dry red wine
2 ts Basil
1/2 c Vegetable oil
1 c Onions, chopped
3 ea 28 oz cans tomatoes, undrain
1/4 c Chili powder
1 1/2 tb Cumin
1 cn Red kidney beans, 14 oz
1/2 c Italian parsley, chopped
1/4 c Cilantro, chopped
Salt pepper, to taste

Soak the black beans. Freeze, thaw squeeze out the tofu, then tear
into pieces. In a mixing bowl, whisk together half the tomato paste,
soy sauce, mustard, garlic, oregano, red wine basil. Add the tofu
stir to coat.

In a large pot, saute the tofu mixture in half the oil until the
liquid has been absorbed the tofu browned. Remove from the heat.
In a small pot, saute the onion in the remaining oil until
transparent. Add to the tofu mixture. Also add the tomatoes, the
rest of the tomato paste, chili powder, cumin, salt pepper. Also
add the black beans. Simmer on low heat for 30 to 40 minutes until
the beans are tender. Add the kidney beans cook another 10
minutes. Add parsley cilantro cook for 5 minutes. Check
seasonings serve with cornbread.

“Tofu: A Recipe Booklet Produced by the Ontario Soybean Growers
Marketing Board”

—–

Title: HUNGARIAN SPICED CHEESE DIP
Categories: Appetizers, Cheese, Dips, Vegetables
Yield: 2 servings

1 c Cottage Cheese
2 ts Hungarian Paprika
1 ts Caraway Seeds
1 ts Capers; Mashed
1/2 ts Mustard; Dry
2 tb Green Onion; Chopped,Use All
1/2 c Sour Cream

Strain the cottage cheese in a colander to remove the
excess water then cream in a blender or food processor
or with an electric mixer. Put into a bowl and add
the paprika, caraway seeds, capers, mustard and green
onion. Blend all of the ingredients together until
almost smooth. Blend in the sour cream. Cover and
chill. Makes about 1 3/4 cups of dip.
SUGGESTED DIPPERS: Chicken, String Beans, Cherry
Tomatoes, Chili Peppers

—–

Title: Sunday Chili
Categories: Chili, Crockpot
Yield: 8 servings

3 c Dry kidney beans
2 ts Olive oil; opt
1 lg Onion; slice thin
4 Garlic cloves; mince
1 Green bell pepper; chop
1 c Green cabbage; chop coarse
1/2 c Red unpeeled potatoes; dice
10 oz Canned tomatoes with liquid
1 ts Chili powder; (1 to 2)
1/2 ts Cumin
1/2 c Uncooked brown rice
5 Water or vegetable broth
Salt and pepper
Grated cheese for garnish

Soak beans overnight in cold water to cover. Drain. Put
beans in slow cooker. In a large skillet over medium-high
heat, heat oil or a small amount of liquid; saute onion and
garlic until soft, about 3 to 5 minutes. Add bell pepper,
cabbage, potatoes, tomatoes, chili powder and cumin.
Continue cooking, stirring frequently, for 3 minutes;
transfer to slow cooker. Add rice and water or broth, cover
and cook on low 6 to 8 hours or until chili is thick and
rice and beans are tender. Season to taste with salt and
pepper. Garnish with cheese, if desired.

MMMMM

Title: KISELI KUPUS (SAUERKRAUT)
Categories: Vegetables
Yield: 1 batch

24 Cabbage heads (solid heads)
3 Red peppers; quartered
1 Fresh horseradish
— peeled and chopped
1/2 Box bay leaves
1 Garlic head
1/4 Box dry whole red peppers
52 oz Salt (not iodized)

Core cabbage and fill with salt. Place, core side up,
in large crock. Layer cabbage, above ingredients
alternately. When all has been place in crock, cover
with large leaves which have been removed from
cabbage; fill crock with water. Place a heavy weight
on top of cabbage; cover with clean cloth. Should be
ready in 40 days. Keep water clean by removing foam
each day which will begin to form in about 10 days.

Source: Ivan C. Tiholiz, M.D. “Our Favorite Recipes”
St. Anthony Croatian Catholic Church Typed for you by
Karen Mintzias

—–

Title: Eggplant/swiss Cheese Casserole
Categories: Diabetic, Vegetables, Vegetarian, Casseroles, Cheese
Yield: 6 sweet ones

1/2 c Onion, chopped 2 tb Dried Parsley Flakes
1 tb Vegetable Oil 1/2 ts Salt
6 oz Can Tomato Paste 1 lg Eggplant -or- Zucchini
1 3/4 c Water 1 lb Swiss Cheese, sliced
2 ts Dried Oregano 1 1/2 c Dry Bread Cubes
1/4 c Parsley Leaves, freshly 1 c Parmesan Cheese, grated
-chopped -or-

Saute the onion in the oil in a saucepan until the onion is tender.
Add the tomato paste, water, oregano, parsley and salt. Simmer over
low heat for 10 minutes. Cut the eggplant (or zucchini) into
1/4-inch-thick slices.

Arrange one layer of eggplant slices in the bottom of a lightly-oiled
9- by 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce.
Top with the Swiss cheese slices.

Add another layer of eggplant slices and pour on about 1/2 cup of the
tomato sauce. Combine the rest of the sauce with the bread cubes and
spoon over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a
325-degree oven for about 25 minutes.

Serves 6

One Serving = Calories: 385 Carbohydrates: 17 Protein: 26 Fat: 26
Sodium: 497 Potassium: 471 Cholesterol: 72

Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread Exchange + 1 Fat
Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

MMMMM

Portobello Mushrooms and Pasta

Recipe By : Stamford advocate
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb mushroom, portobellos
1/4 cup olive oil
3 cloves garlic fresh — chopped
3 tablespoons parsley
1 teaspoon black pepper
1 lb pasta, cooked

Rinse the portobello mushrooms well, drain, dry anbd cut off the stems.

Cut the mushrooms into thick strips an trhen into medium chunks.
In a large skillet, heat the oil and saute the garlic until golden brown.=

Add the mushrooms and saute until well browned. Add the parsley, salt an
d

pepper and stir together. Serve over hot pasta.

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