Title: Quebec Apple Dumplings (Canadian)
Categories: Desserts, Fruits
Yield: 1 servings

1 Pie dough (double batch)
1/4 c Cheddar cheese-grated
12 md Apples; peeled cored
1/2 c Mincemeat
1/4 c Rum
Butter
3/4 c Sugar
1/4 c Sugar; Brown
1/4 c Cream
Lemon rind; 1/2 lemon

Preheat oven to 400øF. Make enough pie enough to roll into 12 6"x6″
squares (about a double batch.) Sprinkle each square with 1 tsp
grated cheddar. Peel and core apples and place one on each square.
Fill the center of each apple with 2 tsp (or 1 heaping tsp) of
mincemeat, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar.
Bring diagonally opposite corners of dough over the apple to form
ears at the top. Cover the ‘ears’ with aluminum foil. Mix the brown
sugar, cream and grated lemon rind. Brush the dumplings with this
mixture and bake 35 to 45 minutes in 400øF oven. Remove foil, brush
ears with cream mixture and return to oven till ‘ears’ are brown.
Serve warm to plain cream or sweetened cream, flavored with rum.

MMMMM

3 – 4 thinly sliced Vidalia onions
1 c. sugar (I use less)
1/2 c. cider vinegar
2 c. water
1/2 c. lowfat or fatfree mayonnaise
1 tsp. celery salt

Marinate onions in marinade for at least 2 hours in refrigerator.
Drain well and mix with dressing. Serve as an hors d’oeuvre on
crackers or as a substitute for coleslaw. Keeps well for 24 – 48
hours.

Title: FUDGE SATIN PIE WITH NUTTY CRUMB CRUST
Categories: Pies
Yield: 8 servings

—————————–NUTTY CRUMB CRUST—————————–
1 1/2 c Graham cracker crumbs
1 c Ground toasted almonds
1/3 c Powdered sugar
1/2 c Butter; melted

———————————-FILLING———————————-
4 Eggs
1 1/2 c Granulated sugar
1 ts Vanilla
2 ts Coffee liqueur
8 oz Semisweet chocolate pieces
– melted
1 1/2 lb Unsalted butter; softened
2 c Whipping cream
1/2 c Powdered sugar
2 tb Powdered coffee

Mix crumbs, almonds, 1/3 cup powdered sugar and melted butter and press
into 10-inch glass pie pan. Chill.

Beat eggs with mixer and add granulated sugar. Beat until light and
custardy. Add vanilla and coffee liqueur. Mix well and add melted
chocolate. Continue beating and add unsalted butter, 1 stick at a time,
until smooth and satiny. Turn into crust and chill until set. Whip cream
with 1/2 cup powdered sugar and powdered coffee. Pipe through pastry tube
onto pie using rose tip. Chill.

—–

Title: PEAR AND HAZELNUT BREAD ABM
Categories: Breads
Yield: 24 ounces

————————-BEST BREAD MACHINE CB EVER————————-
1 1/2 lg Pears
3 tb Oil
1/2 tb Yeast
2 c Bread flour
1 1/8 c Rye flour
3 tb Wheat germ
3 tb Sugar
1/2 tb Salt
1/2 tb Fennel seeds
3 tb Hazelnuts, chopped
1/2 c Water; warm

Bring all ingredients to room temperature and pour into bakery, in order.
Set “baking control” at 10 o’clock. Select “white bread” and push Start.
In hot humid weather, use 1/8 c less water.

Ripe, actually overripe, pears make the sweetest, moistest bread. This
subtly flavored loaf does fine on its own and makes excellent plain,
cinnamon, or French toast. Or place a thin slice of cold cooked lamb on it
and briefly warm in the broiler.

Tested in DAK R2D2. Sylvia’s comments:

MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat

Luscious echoes

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GROUND BEEF BARBECUE

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categoies : Crockpot Meats
Sandwiches Prodigy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Ground beef, lean
1 lg Onion, chopped
2 cl Garlic, minced
5 Celery ribs, finely chopped
1 1/2 ts Salt
1/2 ts Pepper
1 tb Cider vinegar
2 tb Prepared mustard
1/4 c Brown sugar
1 t Mustard seed
3 1/2 c Catsup

Brown meat in slow cooker or skillet on top of range on medium heat.
Remove
excess grease. Transfer cooking pot to heating base or transfer meat to
slow cooker. Add all remaining ingredients stirring well to blend. Cover
and cook at setting #3 (for West Bend Slow Cooker) or low in others for
6 –
8 hours. Serve on buns or over hot dogs for chili dogs.

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Rotini And Crab

Recipe By : Kathy Cox
Serving Size : 1 Preparation Time :0:00
Categories : Fish And Seafood Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Rotini — or corkscrew pasta
20 Oz. Bag Frozen Broccoli — -or-
1 1/2 Pounds Fresh Broccoli
2 Tblsp. Margarine — reduced calorie
1 Tblsp. Olive Oil
1 Tsp. Garlic — minced
2 Medium Zucchini — sliced
1/4 Cup Scallions — sliced
12 Ounces Crab Meat
2 Ounces Grated Parmesan Cheese — divided
1/2 Tsp. Salt
1/2 Tsp. Pepper

Cook pasta; add broccoli 5 minutes before end of cooking time. Cover pot,
return to boil Cook 5 more minutes. Drain and rinse under cold water; set
aside. Heat margarine and oil, add garlic, zucchini, scallions and crab;
cook 2 to 3 minutes. Add pasta and broccoli and heat through. Add 1 ounce
cheese, salt and pepper. Garnish with remaining ounce of cheese before
serving.

Makes 8 servings.

This is good hot (as a main diah) or cold (as a salad). Leftovers are
great for lunches.

Weight Watchers exchanges: 1 1/2 bread, 1 1/2 protein, 1 1/2 vegetable, 1
fat and 30 0ptional calories.

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Kathy Hirdler’s Fire Camp Chili

Recipe By :
Serving Size : 120 Preparation Time :0:00
Categories : Mexican Meats
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 pounds Pinto beans
4 cups Jalapeno chiles with juice
Salt to taste
Onions, large — chopped
40 pounds Meat (ham, sausage, pork
Bacon, ground beef — etc)
4 cups Chili powder

Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients
and simmer until tender (about 6 hours). Add Water as necessary. Stir
occasionally. Makes 60 gallons.

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Pizza Sauce #4

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Gravies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can Tomato paste
1/4 Pint Oregano
3 Cups Water
1/4 Pint Basil
3 Pints Cooking oil
1/2 Pint Parsley
1 Clove garlic (chopped)
1 Pint Parmesan cheese — grated
1/4 cup Raw onion (chopped)
1 pint Black pepper
1/2 pint Brown sugar

Combine ingredients in a 1 qt sauce pan and cook for 30-40 minutes.
Makes enough sauce for 4 12 " Pizzas.

– – – – – – – – – – – – – – – – – -=20

Title: ORANGES FILLED WITH RAISINS, CHICKPEAS, AND RICE
Categories: Vegetarian, Rice
Yield: 2 servings

—————————-ORANGE-TAHINI SAUCE—————————-
1/4 c Tahini
3/4 c Plain yogurt or soft tofu
1/4 c Orange juice
2 ts Ground cumin
2 ts Paprika
2 tb Minced fresh cilantro (opt.)

———————————-FILLING———————————-
1 tb Unsalted butter
-OR- avocado oil
1 md Red onion; chopped
1 c Brown and wild rice blend
— (uncooked)
-OR 1/3 brown 2/3 wildrice
2 c Vegetable broth or water
1 c Chickpeas; cooked, drained
1/4 c Raisins

———————————-ORANGES———————————-
2 Jumbo navel oranges
— halved crosswise

———————————-GARNISH———————————-
1 tb Sesame seeds
1 tb Chopped scallion whites
4 Cilantro leaves (optional)

FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all
ingredients. Refrigerate until ready to use.

FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 minutes. Add the rice and stir to
coat with the butter. Add the broth, bring to a boil, cover, and simmer
over low heat until rice is tender and liquid is absorbed, about 45
minutes. Let cool to room temperature.

In a large bowl, toss together the cooked rice, Orange-Tahini Sauce,
chickpeas, and raisins.

Prepare the oranges for stuffing by slicing off the rounded ends so that
each half stands squarely on a plate. Using a paring knife, carve out the
fruit, cut it into bite-size sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of
the peel as possible, leaving the shell intact.

Set the orange shells on a serving dish and fill them with the rice
mixture. Garnish each with a sprinkling of sesame seeds and scallions
topped with a whole cilantro leaf.

Source: Vegetarian Entertaining – by Diana Shaw Harmony Books – New York
(0-517-57475-6) Typed for you by Karen Mintzias

—–

Clam Chowder 3

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Fish Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 C Clams-Large (About 8 Clams)
2 Potatoes-Diced — large
2 Med Onions-Sliced
2 Bell Peppers — chopped
2 Celery Stalks-Chopped Fine
1 Tbsp Paprika
2 Tbsp Butter
2 Tbsp Flour
1 tbsp Accent
1 qt Clam Stock
2 tbsp Clam Base
1 C Whole Tomatoes — chopped

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as
clam stock. Dice the clams. Cook the potatoes separately in 2 cups of
boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, paprika in butter until the vegetables are ten- der,
about 6 min. Add flour and Accent,stirring well so that mixture does not
brown. Add clam stock, clam base, potatoes, clams. Allow to simmer for
15 min. Add tomatoes simmer for 5-10 min., covered. Serve.

This recipe may be kept for a week. The clam base may be purchased at
any fish market.

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