Squash Pudding

Recipe By : My files
Serving Size : 6 Preparation Time :0:00
Categories : Kugels Vegetables
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds summer squash — peeled
2 carrots — peeled
1 1/2 cups matzo farfel — or broken matzos
1/4 cup oil
3 eggs — separated
salt to taste

Brown farfel in oil. Cook veggies, and mash, Add farfel, salt, and egg yolks.
Beat whites till stiff and fold in. Bake about an hour at 350F, till golden.

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Title: Chili Con Carne
Categories: Diabetic, Main dish, Crockpot, Meats, Beans
Yield: 8 servings

2 c Ground beef;
1 c Onion; chopped finely
1 cl Garlic; chopped finely
2 tb Chili powder;
1 1/4 c Condensed tomato soup;
-undiluted
2 c Kidney beans;
1 tb Malt vinegar;
1/4 ts Salt (all right)

Brown beef in hot pan, stir in onion, arlic, and chili powder. Cook,
stirring often until onion is tender; add rest of indgredients; bring
to a boil. Reduce heat and simmer, uncovered, stirring occasionally,
about 15 minutes. Food Exchange per servings: 1 STARCH/BREAD EXCHANGE
+ 1/2 FAT EXCHANGE + 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE

Souce: Recipes for Diabetics by Billie Little and Penny L Thorup

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Title: Caramel Cage Covers for Ice Cream (KH)
Categories: Desserts
Yield: 1 servings

1/2 c Water
1 c Sugar
1 pn Cream of tartar
Aluminum foil
6 oz Ladle
Vegetable oil
Candy thermometer

Cover the outside (rounded part) of a 6 oz ladle with aluminum foil.
Making sure to keep the surface smooth and tight. Lightly oil the
domed surface of foil.

Now pour into a saucepan the sugar, water and cream of tartar. Shake
the pan to mix and cover. Heat this covered mixture over medium low
heat until the sugar dissolves. Remove lid and continue cooking the
syrp until it turns a light gold color (about 340 degrees F. on candy
thermometer).

Remove the pan from the heat and let sit at room temperature for 6-8
minutes. The syrup will turn a darker gold color.

Now you are ready to make the cages. Just hold the foil covered ladle
over the pan, dip a spoon into the caramel mixture and drizzle over
ladle, moving you hand around in a swirling motion to form a wed or
lattice pattern on the foil. Prop up the ladle so the caramel cage
cools completely (about 10 minutes).

Pry foil away from the ladle carefully so as not to break the fragile
cage. Trim away the uneven strands with scissors to form a nice
straight bottom. Now carefully peel off the foil and you have a
beautiful candy cage to place over a single scoop of ice cream. Try
to find a dish so the cage fits on the edge of the dish. Instruct
your guests to tap the cage with the back of a spoon and enjoy the
special effect.

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Title: LEMON GINGER SAUCE
Categories: Meats, Stir fry, Foreign, Sauce
Yield: 6 servings

1 tb Fresh lemon juice
2 tb Honey
1 tb Dry sherry
1 tb Slivered ginger root
1 Clove garlic, minced
1 ts Cornstarch

Source: MAINBEEF.ZIP

Combine all ingredients; mix well.

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Title: Cocoa Apple Cake
Categories: Cakes, Desserts
Yield: 10 servings

3 Eggs
2 c C and H Granulated Sugar
1 c Margarine
1/2 c Water
2 tb Cocoa
1 ts Baking soda
1 ts Cinnamon
1 ts Allspice
1 c Finely chopped nuts
1/2 c Chocolate pieces
2 Apples; cored and grated
– or finely chopped (2 cups)
1 tb Vanilla
2 1/2 c All-purpose flour

Beat together eggs, sugar, margarine and water until fluffy. Sift
together flour, cocoa, soda, cinnamon and allspice. Add to creamed
mixture and mix well. Fold nuts, chocolate, apples and vanilla until
evenly distributed. Spoon into greased and floured 10-inch loose bottom
tube pan. Bake in 325 degree oven 60 to 70 minutes until cake tests done.
Makes 1 cake, 10 servings.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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GREEK SPINACH SALAD WITH HOT OIL DRESSING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 lb Spinach
1/2 c Red onion — slivered
1/2 c Greek olives
1/2 c Feta cheese — crumbled
1 tb Sherry vinegar
1/4 ts Dried oregano
1 Clove garlic — minced
1/8 ts Salt
3 tb Olive oil
Black pepper
Baguette Croutons—–
1 Baguette
2 tb Butter
1 tb Olive oil
1 Clove garlic — minced

1. Remove and discard stems from spinach; you should
have about 8 cups leaves. Place spinach in salad bowl
with onion, olives, and cheese. 2. In a small bowl
combine vinegar, oregano, garlic, and salt.

3. In a small pan swirl olive oil over medium heat
until it is just warm to touch (2 to 3 minutes). Using
a whisk or fork, gradually beat hot oil into vinegar
mixture.

4. Lightly and quickly mix hot dressing with spinach
mixture. Gently stir in croutons. Serve at once,
offering freshly ground pepper to taste.

Baguette Croutons: Cut baguette crosswise into 24 thin
slices. In a small pan over medium heat melt butter;
add oil and garlic. Place bread slices in a single
layer on a baking sheet. Brush with butter mixture.
Bake in a 250° F oven until crisp and lightly browned
(25 to 30 minutes).

Recipe By : the California Culinary Academy

From: Date:

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Title: Reader’s Granola
Categories: Snacks
Servings: 15

2 c Oats, old-fashioned
1 1/2 c Almonds; chopped
1 c Coconut, shredded
1/2 c Wheat germ, toasted
1 ts Salt
14 oz Milk, sweetened condensed
1/4 c Oil, vegetable
1 1/2 c Raisins

Preheat oven to 300F. In a large bowl, combine oats, almonds, coconut,
wheat germ and salt. Stir in milk and oil and mix thoroughly. Spread on a
paper-lined shallow baking pan and bake, stirring occasionally, for 1 hour,
or until golden. Stir in raisins. Let cool and store in an airtight
container.

Per 1/2 cup: 341 cal, 9g pro, 16g fat, 43g car, 192mg sod, 12mg chol.

[Eating Well 6-92]

Posted by: Karen Wienold

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Eggnog

Recipe By : Leslie Land (Dallas Morning News)
Serving Size : 6 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups skim milk
2 large eggs plus 2 egg whites
1/2 cup sugar
1 tablespoon vanilla
1/4 cup dark rum or brandy — optional
Freshly grated nutmeg

Heat milk in heavy saucepan until steaming. Whisk together eggs, egg
whites and sugar in bowl. Gradually whisk in hot milk. Return mixture to
saucepan and cook over medium heat, stirring constantly with wooden spoon, 4
to 6 minutes, or until custard thickens enough to coat spoon. Do not
overcook or custard will curdle.
Immediately remove from heat and pour through strainer into bowl. Stir
in vanilla. Cover and regrigerate overnight, or until chilled. Before
serving, pour half of custard into blender. Add 2 ice cubes and half of
rum. Blend until frothy. Pour into glasses and sprinkle nutmeg over top.
Repeat with remaining custard and rum.

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NOTES : Note on clipping: Homemade eggnog is too good to be a holiday-only
treat. This version uses cooked eggs and so meets current safety
recommendations.

Title: Carrot Salad (Satterly)
Categories: Salads, Appetizers, Vegetarian
Yield: 4 servings

4 md Carrots, shredded
1 tb Chopped fresh parsley
1 tb Basil
1 tb Scallions
3 tb Lemon juice
2 tb Safflower oil
Salt pepper

Combine all ingredients in a mixing bowl, toss serve.

Posted by Mark Satterly in Intercook

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Title: GOLDEN PEACH BUTTER
Categories: Can/preserv, Holiday, Desserts, Sauces
Yield: 1 servings

4 lb Ripe peaches;
Pitted and quartered
-(about 3-1/2 quarts)
2 c Water
2 c Sugar
1/4 c Lemon juice
-Grated zest of 2 lemons
2 ts Ground cinnamon
1/2 ts Ground cloves

In a large saucepan, bring the peaches and water to a boil over a
medium heat. Reduce the heat to low and simmer, stirring often, until
peaches are very tender. In a food processor fitted with the metal
blade or a blender, process the fruit mixture in batches until
smooth. Return the puree to the saucepan and stir in the sugar, lemon
juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium
heat, stirring constantly. Reduce the heat to low and simmer,
stirring often, until thickened and reduced to about 6 cups, about 30
minutes. Ladle the peach butter into hot, sterilized jars, leaving
1/4 inch of headroom. Wipe the rims clean and put the lids on the
jars. Process in a boiling water bath for 10 minutes. Remove the jars
from the water and cool completely at room temperature. Makes about 3
pints. Source: “An Edible Christmas” (A Treasury of Recipes for the
Holiday) by Irena Chalmers.
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