FALL FEAST – CORN CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Vegetable oil
3 sl Bacon, chopped
1 sm Onion, 1/2-inch dice
1 c New potatoes, 1/2-in dice
1/2 c Celery, 1/2-inch dice
1/2 c Green pepper, 1/2-in dice
2 c Chicken stock
1 c Milk
1 tb Fresh thyme, chopped, or
1/2 ts dried thyme
2 c Corn
1/4 c Whipping ream
2 tb Fresh parsley, chopped
Salt
Pepper
Hot pepper sauce

On medium heat, heat oil in pot and add bacon. When
bacon has released its fat, add onion and potatoes and
saut for 2 minutes.

Add celery and green pepper and saut another minute.

Add stock and bring to boil. Add milk, thyme and
simmer together for 10 minutes or until vegetables are
crisp-tender.

If using ear of corn: with a knife, slice corn kernels
into bowl and reserve together with can corn liquid.
Add corn to soup pot, together with whipping cream,
and simmer for 5 minutes more or until corn is tender.

Stir in parsley. Season well with salt, pepper and hot
pepper sauce [to taste].

Serve with semi-dry Riesling wine.

Source: Food Drink magazine, Autumn 94, by Liquor
Control Board of Ontario, Canada. Article by Lucy
Waverman

Fall Feast menu:
Fall Feast – Corn Chowder [above]
Fall Feast – Pork Tenderloin with Fall Vegetables
Fall Feast – Homestyle Potatoes
Fall Feast – Pavlova [should be made ahead]

[-úMÿ PA_Meadows@msn.com

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Title: SESAME SOY DIP
Categories: Chinese, Condiment
Yield: 14 servings

1/4 c Light soy sauce
2 ts Sesame oil
2 tb Rice vinegar or white
-vinegar

Combine all ingredients in a small bowl; mix well.
Makes about 1/4 c.

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Title: OLD ENGLISH SPICE CAKE WITH CURRANT HARD SAUCE
Categories: Cakes, Ceideburg 2
Yield: 1 servings

MMMMM—————————-CAKE———————————
1 c Unsalted butter (225g)
2 c Sugar (400g)
4 lg Eggs
3/4 c Milk (180ml)
3 c Unbleached white flour
-(300g)
1/4 c Hot water (60ml)
2 ts Baking powder
1/2 ts Threads
1/2 ts Vanilla extract
2 ts Caraway seeds
g Zest of one lemon AND one
-orange
1/2 ts EACH of ground cinnamon,
-cloves, mace and nutmeg

MMMMM———————CURRANT HARD SAUCE————————–
1/2 c Unsalted butter (1 15g)
1/4 lb Cream cheese (60g)
3/4 c Confectioners’ sugar (75g)
2 tb Lemon juice
1/2 ts Saffron threads
1 ts Vanilla extract
1/4 c Yellow raisins (45g)
1/4 c Currants (45g)

Here I adapted an 18th century English spice cake recipe which also
makes nice cupcakes.

Powder saffron, work into butter. Cream butter and sugar, add eggs,
one at a time. Add vanilla and caraway. Sift together dry
ingredients. Add dry ingredients to batter alternately with milk. Mix
in zest. Pour into greased, floured sheet cake or cupcake pan.
Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check
after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with
dollop of Currant Hard Sauce.

CURRANT HARD SAUCE:

Powder saffron, work into chilled cream cheese. Cream together
butter and cheese. Beat until light and fluffy. Mix in remaining
ingredients and chill. Serve at room temperature.

From “Wild About Saffron++A Contemporary Guide to an Ancient Spice”,
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

MMMMM

LETTUCE WITH POMEGRANATE PINE NUTS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Appetizers
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Pine nuts
10 ea Spinach leaves, rinsed
— trimmed
5 c Leafy green lettuce, torn
2 tb Extra-virgin olive oil
Salt pepper
1/4 c Pomegranate seeds
2 tb Lemon juice

Place pine nuts in a skillet toast them over a moderate heat until golden
brown. Stir constantly, set aside. Roll spinach leaves into a tight cigar
shape cut crosswise into 1/8″ chiffonade or shreds. Combine lettuce
spinach in a salad bowl. Drizzle with oil, season with salt pepper, toss
to mix. Sprinkle with pomegranate seeds, pine nuts lemon juice.

Yamuna Devi, “Yamuna’s Table”

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Title: The Next Best Thing To Robert Redford
Categories: Cakes
Yield: 16 servings

1 c Flour 1 pk Cool whip (9 oz
size);thawed
1/2 c Margarine 1 pk Instant vanilla pudding
(lg)
1 c Pecans; finely chopped 1 pk Instant chocolate
pudding (l
1 pk (8 oz) cream cheese;softened 3 c Milk; cold
1 c Sugar Grated Chocolate candy bar

Prepare bottom crust by mixing together flour, margarine and pecans until
crumblike. Press mixture into greased 13×9″ baking pan. Bake at 350~F for
15 to 20 minutes until lightly golden. Cool. Beat cream cheese with sugar
until smooth. Fold in half of Cool Whip. Spread mixture over cooled crust.
Combine vanilla and chocolate pudding mixes. Beat in milk until smooth and
thickened. Spread over cream cheese layer. Spread remaining Cool Whip over
top. Sprinkle with grated chocolate. Cover and refrigerate overnight.

—–

1 pt. whipping cream
1 14-oz bar of Lindt bittersweet chocolate
1-2 tbsp liqueur (orange or hazelnut is nice)

Slowly, with stirring, melt the chocolate with the cream. When smooth,
stir in the liqueur of your choice. Very nice with strawberries or
fresh pineapple chunks! And, it stayed “fluid” without the need of a
flame under my fondue pot.

Angel Food Summer Pudding

Recipe By : Great American Home Baking
Serving Size : 8 Preparation Time :0:25
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 prepared angel food cake
FILLING
2 cups fresh strawberries — hulled quartered
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh blackberries
1/4 cup sugar
1/4 cup orange-flavored liqueur or orange juice
2 teaspoons grated lemon peel
TOPPING AND GARNISH
1 cup heavy cream
4 teaspoons cofectioners’ sugar
whole fresh berries
sprigs of mint

1. To prepare filling, in a medium saucepan, mix together berries, sugar,
liqueur, and lemon peel.

2. Cook over medium heat, stirring occasionally, until berries are soft and
sugar has dissolved, 5 to 8 min. (Do not overcook.) Let cool.

3. Using a serrated knife, trim cake of any browned edges. Cut cake into
1/2 inch slices; cut slices into triangles.

4. Tightly line the bottom and sides of a 1 1/2 to 2 quart bowl or souffle
dish with three-quarters of the cake. If necessary, fill any gaps with small
pieces of cake.

5. Spoon filling into the cake-lined bowl. Top with remaining cake
triangles, covering berries completely.

6. Place a plate, just slightly smaller than the bowl’s diameter, on top of
pudding. Weigh down saucer with a 4 or 5 pound can. Chill for 8 hours or
overnight.

7. Remove plate and can. Carefully unmold pudding onto a serving plate.

8. To prepare topping, beat cream at medium speed until soft peaks form.
Beat in confectioners’ sugar.

9. Spoon cream mixture into a pastry bag fitted with a large star tip; pipe
small mounds of cream mixture on top of pudding. Garnish with fresh berries
and sprigs of fresh mint.

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NOTES : Sinfully delicious, this puding just gets better as it sits (which is
never very long). You can substitue frozen berries for fresh ones.

Title: Diabetic Info on Usa Food Exchanges
Categories: Diabetic, Info/help
Yield: 1 info/help

List 1: Starch/Bread Exchange. Each item in this list contains
approzimately 15 grams of carbohydate, 3 grams of protein, a trace of
fat, and 80 calories. You can choose your Strach Exchanges from any
items on this list. If you want to eat a Strach food that is not on
this on this list…the general rule is that:

1/2 cup of cereal, grain, or pasta is one serving.
1 ounce of a bread product is one serving. (about 1 slice)

List 2: Meat Exchanges. Each serving of meat and substitutes on
this contains about 7 grams protein. The amount of fat and number of
calories vary, depending on what kind of meat or substitute you
choose. There is 3 parts based on the amount of fat calories. LEAN
MEAT, MEDIUM-FAT MEAT, HIGH-FAT MEAT.
=============================================================
LEAN MEAT CAR: 0 PROTEIN 7g FAT: 3g CALORIES: 55
MEDIUM-FAT MEAT CAR: 0 PROTEIN 7g FAT: 5g CALORIES: 75
HIGH-FAT MEAT: CAR: 0 PROTEIN 7g FAT: 8g CALORIES: 100
==============================================================
List 3: Vegetable Exchange: List contains about 5 grams of
carbohydrate, 2 grams protein, and about 25 calories: Unless other
wise noted, the serving size for vegetables (1 Vegetable Exchange) is:

1/2 cup of cooked vegetables or vegetable juice. -=OR=-
1 cup of raw vegetables.

List 4: Fruit Exchanges: List contains about 15 grams of
carbohydarate and about 60 calories.

1/2 cup of fresh fruit or fruit juice -=OR=-
1/4 cup of dried fruit.

List 5: Milk Exchange: Each serving of milk or milk products on this
list contains about 12 grams of carbohydrate and 8 grams of protein.
List is divided into 3 parts based on the amount of fat and calories:
skim/very low-fat milk milk, low-fat milk and whole milk.
===================================================================
Skim/very low-fat CAR: 12g PROTEIN: 8 FAT: TRACE CALORIES: 90
(This is like a skim milk or any other skim/very low-fat)
Low-fat CAR: 12g PROTEIN: 8 FAT: 5 CALORIES: 120
(This is like a 2% milk)
Whole CAR: 12 PROTEIN: 8 FAT: 8 CALORIES: 150
(This is like plain old whole milk)
======================================================================
= List 6: Fat Exchanges: Fat list contains about 5 grams of fat and 45
calories. The foods in the fat list contain mostly fat, although
some item may also contain a small amount of protein. All fats are
in calories and should be carefully measured. We all should eat
unsaturated fats instead of saturated fats.

Free foods: A free food is any food or drink that contains a fewer
than 20 calories per serving. You can eat as much as you want of
those items that have no serving size specified. You may eat two or
three servings per day of those items that have a specific serving
size. Be sure to spread them out through the day.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S and Katharine Middleton Brought to you and yours via

MMMMM

Title: Quick Raisin Bread
Categories: Bread Osg1966
Servings: 1

2 c Flour
2 ts Baking powder
1/4 ts Baking soda
3/4 ts Salt
1/3 c Sugar
1 c Raisins
2 c Cereal flakes
1 ea Egg
1 1/2 c Buttermilk
4 tb Shortening; melted

Dredge raisins in small amount of flour, sift dry ingredients together
and add raisins and cereal. Beat eggs slightly, add milk and melted
shortening, blend well with first mixture but do not overmix. Bake in
greased loaf pan 350 F. about 1 hour.

Note: Type of cereal not given, corn or bran could probably be used.

Source: Ruth Hutchinson, Marathon Grange, Clermont County, OH
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Title: Cream Of Mushroom Soup
Categories: Soups Vegetables Main dish
Servings: 4

4 tb Butter
1/4 c Onion; Finely Chopped
1/2 lb Fresh Mushrooms; Fine Chop
1 tb Unbleached Flour
2 c Chicken Broth
1/2 c Heavy Cream
1 x Salt Pepper; To Taste

Melt the butter in a pot and add the onion and mushrooms. Cook over low
heat for 15 minutes, stirring occasionally. Sprinkle with the flour and
cook for a few minutes more. Slowly add the stock, and heat, stirring,
until it reaches the boiling point. Reduce the heat and simmer for 20
minutes. Stir in the cream and season to taste. Reheat before serving.

COLD MUSHROOM SOUP: Use an additional 1/4 cup of heavy cream and chill.
Adjust the salt and serve in cold soup bowls with chives sprinkled on top.

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