Homemade Crispy Coating Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups cornflakes
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley — crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper

In a large bowl, combine all ingredients. Stir with a wire whisk until eve
nly distributed. Pour into a 5-cup container with a tight fitting lid. Se
al container. Label with date and contents. Store in a cool, dry place.
Use within 2 months.

Makes about 4 1/2 cups of Homemade Crispy Coating Mix.

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MACADAMIA CHOCOLATE TORTE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Chocolate
Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1/4 cup Unsalted butter
4 tablespoons Sugar
1 Egg
3/4 cup Flour
—–FILLING—–
1 pound Whole macadamia nuts
1 pound Dark belgian choclate
2 cups Whipping cream
2 tablespoons Frangelico liqueur
—–GARNISH—–
Shaved white chocolate
Whipped cream
Additional nuts

PRELIMINARIES: Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350
degrees. PROCEDURE FOR CRUST: Beat sugar and butter until light and fluffy.Add
egg. Mix well. Add flour and mix well. Roll the dough over wax paper and
transfer it to the chilled pan. Use fork to crimp edges of crust. Bake in a
350~F oven until crust gets golden brown — about 10 minutes. Cool.PROCEDURE
FOR FILLING: Roast nuts in oven at 200~F for 5 to 10 minutes. Melt the
chocolate. Heat the cream and add to the chocolate . Mix well. Add 2 Tblsp of
Frangelico. Add nuts and stir to blend. Pour into crust and cool.PRESENTATION:
Decorate with shaved white chocolate or whipped cream topped with chopped
macadamia nuts.

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Red And Green Tomato Pie

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 unbaked 9-inch pie shell
Undiluted evaporated milk
4 C sliced red and green tomatoes
1 1/2 Ts salt
1/8 Tsp pepper
1/3 C mayonnaise
1/3 C grated parmesan cheese
1 garlic clove — minced

Line pie pan with pastry rolled 1/8-inch thick, crimp
edges, and brush shell with evaporated milk. Bake in
preheated 450` oven for 5 minutes. Fill shell with
tomatoes, and sprinkle with the salt and pepper.
Mix remaining ingredients, and spread on tomatoes. Bake
in a preheated 350` oven for 40 minutes, or until tomatoes
are done. Makes 6 servings.

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Title: Lemon Baked Sole
Categories: Diabetic, Fish, Main dish
Yield: 4 servings

4 (3-1/4 oz.) sole fillets 2 ts Fresh parsley, chopped
2 ts Diet margarine, melted 1/8 ts Pepper
2 ts Lemon juice 1/8 ts Paprika
2 tb All-purpose flour

Rinse fillets thoroughly in cold water; pat dry with paper towels,
and set aside. Combine melted margarine and lemon juice in a small
bowl. Combine flour, chopped parsley and pepper in a shallow
container. Dip fillets in margarine mixture and dredge in flour
mixture. Transfer fillets to a nonstick baking sheet, and drizzle any
remaining margarine mixture over fish.
Sprinkle fillets with paprika. Bake at 375 degrees F.
for 15 to 20 minutes or until fish is golden brown and flakes easily
when tested with a fork. NOTE: If a crisper texture is desired,
broil baked fillets 4 inches from heat for 1 minute. Garnish each
fillet with a lemon wedge and fresh parsley sprigs, if desired. PER
SERVING: calories – 92, carbohydrate – 3 g., protein – 16 g.,
cholesterol – 50 mg., fat – 1 g., fiber – 0, sodium – 79 mg. —
Exchanges – 2 Lean Meat FROM: All New Cookbook for Diabetics and
Their Families by the University of Alabama at Birmingham copyright
1988

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Banana Softserve

Recipe By:
Serving Size: 1
Preparation Time: 0:05
Categories: Sugarless Desserts

Amount Measure Ingredient Preparation Method
1 banana ripe

Place ripe bananas, 1 per serving, directly into the freezer unpeeled. The
peel will serve as a protection in the freezer. Freeze solid.

Just before serving, peel off the skin with a small paring knife ( a little
trickier than it sounds), cut the banana into chunks place in a blender or
in a food processor fitted with a steel blade. Blend until the banana breaks
up, passes the icy stage becomes creamy whipped with air. The
consistency should be that of frozen custard.

Serve immediately.
—–
Notes: Variation: Frozen berries, peaches etc. can be added, but
for best results it should be at least half banana.

Title: TIPS FOR THE ABM ( by J.Ross)
Categories: Miscell, Abm, Breads
Yield: 1 servings

From Joan’s Kitchen

Flour: the best flour to use for breads machines is
bread or high gluten flour. This flour contains the
proper amount of protein and gluten to allow for
lengthy kneading, stretching and rising times without
producing a small or collaspsed loaf.The loaf should
be a good risier with a fine grain texture.

Additional flour such as rye, oats, soy, cornmeal,
wholewheat, rice etc. may be added to any recipe
without increasing the size of the breads. These
flours are deficient in gluten.( Except for whole
wheat which ironically has sufficient gluten but has a
sharp gluten structure which punctures and deflates
the risen yeast cells ) You can sucessfully add 1 or 2
cups of these flours to recipes which use 3 cups of
bread flour.

The lightest and highest loaves are ones made with
white bread flour, eggs, and liquids such as milk or
water. The smaller denser loaves are made with rye and
whole wheat flour etc. These breads can even be made
lighter if the flour is blenderized before using.
Blenderized oatmeal also makes a lighter textured
bread.

The best bread machine cycle for denser loaves is the
standard mode. the turbo or quick mode is excellent
for for basic white, french, italian or light weight
breads.Become familiar with cycles on your own machine.

Humidity and temperature affect flour and the dough
consistency may never be the same in repeated recipes.
Let your eyes be your guide to know when to add more
flour or water to the dough in the kneading cycle. the
dough should be a smooth somewhat tacky dough when
touched. However no dough should cling to your fingers
when touched.Add flour or water if needed in small
amounts gradually to get the proper consisitency.

All ingredients should be lukewarm ( not hot ) when
added to the recipe.People have the tendency to make
the water much to hot for the bread machine.This
activates the yeast too quickly, causing a poor
textured loaf which may often collapse. Too hot water
also may rupture the yeast cells and render them
ineffective.Follow your machines instructions. If in
doubt, 80 to 100 degrees may be sufficient.
Temperatures over 110 F may be too hot.

There are many bakers yeasts on the market. Red Star
is reputed to make breads rise higher than Fleischmans
yeast. SAF instant yeast ( French imported yeast )
produces higher better textured bread using less yeast
than called for in recipes. Judge for your self by
experimenting.

Ingredients which help improve texture , rising and
character of bread:

GLUTEN FLOUR or powder: very high in protein and
helps breads rise higher.You dont need this if using a
good brand of bread or high gluten flour.The protein
adds a nutritional boost to breads. Available in
health food stores

PURE BARLEY MALT SYRUP: A tablespoon or so also helps
breads rise higher as the sugars feed the yeast.Found
in health food stores

LIQUID LECITHIN: improves the textures of the breads,
making it stay fresh longer. found in health food
stores.

VITAMIN C ( ascorbic acid ) crush a tablet or use it
in powder form to help breads have a better texture
and mellow gluten.

FRESH LEMON JUICE: a few teaspoons also mellows the
gluten and helps the texture of the bread making for a
good keeper and riser.

Other Miscellaneous tips for the breadmaker:

Use bakers spray to spray the globe tops of bread
machines in case your breads over rise and stick. This
aids in cleanup!

Use a small pastry or paint brush to sweep away the
bread crumbs inside your machine and use a damp paper
towel to pick them up. If your paddle sticks inside
the bread, try using a bakers spray on the paddle
next time.

Low fat products such as skim milk, egg beaters, light
margarine low or non fat sour cream etc. work well,
but the texture of the bread may not be the same as
for higher fat products.Bread may be denser and
smaller.

Bread that does not come out satisfactory may be use
for breadcrumbs, bread pudding, bread dumplings or for
the birds!

A general safe ratio for breadmaking is: 3 cups bread
flour, 1 1/4 cups liquid, 1 tsp salt and 1 tsp sugar
and 2 tsp yeast. Experiment from there. Decrease the
total amount of liquids if added oil and eggs are used

It pays to buy yeast and flour in large quantities if
making a lot of bread. Store flour in a cool dry
place. Yeast may be refrigerated.

Cool breads at least 30 minutes to 1 hour before
slicing.

Any breads that dont seem quite baked, place them in
a conventional 35O oven for 10 minutes to finish
baking,

Eggs: when directions call for 1/2 of egg etc. just
use one small egg.Normally in all baking large eggs
are used.

Too much garlic and cinnamon also decreases the power
of yeast in a bread recipe.A small amount is okay when
added directly with ingredients but dont go overboard
if you are a garlic or cinnamon lover. Add the extras
in the last kneading cycle.

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Title: Best Damn Peach Cobbler
Categories: Pies, Camping, Resort
Yield: 18 Servings

Filling:
2.00 qt Canned peach slices
0.75 c Sugar
0.25 c Water
3.00 ts Corn starch
Topping:
2.00 c Flour
3.00 tb Sugar
4.00 ts Baking powder
6.00 tb Lard or butter
0.75 c Canned milk cut half-
-strength with water (just
-enough to moisten dough)

FILLING: Dissolve corn starch in water; add mixture to peaches and
juice in a large, warm Dutch oven; stir well; sprinkle sugar on top;
cover and allow to simmer lightly while topping is prepared.

TOPPING: On a floured board, turn out a soft dough; pat down to 1/2″
thick; cut into strips 1/2″ wide and place criss-cross atop peach
mixture; cover and cook approximately 20 minutes until golden brown.
Serve with Campfire Coffee. Serves approximately 18.

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Title: White Fruit Cake
Categories: Cakes, 1941
Yield: 6 servings

1 c Sugar
1/2 c Canned peach juice
3 c Cake flour
1/2 ts Baking soda
1 c Coconut
1 c Finely cut candied pineapple
1 c Candied cherries
1 ts Orange flavoring
1 c Butter
2 Eggs, well beaten
6 Egg whites
2 ts Baking powder
1/2 ts Salt
2 c Thinly sliced citron
1 c Chopped raisins
2 c Nuts
1 ts Lemon flavoring

Cream sugar and shortening. Add eggs and beat thoroughly. Sift
flour, measure. Use 1 cup flour for dredging fruits. Sift remainder
with baking powder, baking soda, and salt. Add alternately with
fruit juice to first mixture. Add flavorings, fruits, coconut, and
nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into
well-oiled pan. Bake in slow oven (325 F) about 1 hour. The Household
Searchlight

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SPICY GARLIC SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter (1/2 stick)
1 lg Head garlic, cloves
-seperated, peeled and
-chopped
3 tb All-purpose flour
3 c Chicken stock OR
Canned low-salt broth
1 t Cayenne pepper, or to taste

Chopped parsley or chives for garnish

Over medium heat, add garlic to butter and saute’
until golden, about 3 minutes (don’t brown). Add flour
and stir until mixture is just golden, about 2
minutes. Add stock and bring mixture to a boil,
stirring constantly. Reduce heat and simmer 15
minutes. Stir in caynne. Garnish and serve.

SOURCE: Syracuse Herald American 1/24/93 Posted By:
Jim Bodle 2/93

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MILK BREAD – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread Flour
2 tb Sugar
1 t Salt
1 tb Butter
7/8 c Milk (7 1/2 fl.oz)
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. Press start.

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