MILLET OATMEAL BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Millet
1 c Water
1 pn Salt
4 ts Dry yeast
1/2 c Sucanat*
2 1/2 c Warm water
3 3/4 c Wholewheat flour
1 1/4 c Gluten flour
1 3/4 c Rolled oats
2 ts Salt
6 tb Sunflower seeds
2 tb Oil

Wash millet, put in a saucepan with 1 c of water pinch of salt, cover
cook over medium heat until the water is absorbed millet is soft. Add a
little more water if millet needs more cooking.

Dissolve yeast sucanat in about 1 1/4 c warm water. Let stand till
foamy.

In a large bowl, mix together the flours, oats, salt sunflower seeds. Add
oil, warm millet, yeast remaining warm water. Mix into a stiff dough. If
too stiff, add more water, or add more water if too sticky. The dough
should be light spongy. Knead vigorously for 10 minutes.

Divide dough into 2 equal portions. Lightly oil loaf pans, roll our dough
place in pans. Lightly brush the tops of the loaves with oil let rise
in warm place for 30 minutes. Bake at 375F for about 30 minutes or until
lightly browned. Lightly oil the crust to tenderize.

Ron Pickarski, “Friendly Foods”

– – – – – – – – – – – – – – – – – –

Title: New Orleans Chicory Pot Du Creame
Categories: Desserts, Emeril, Ethnic, Am/la
Yield: 8 servings

1 qt Heavy cream
1 Vanilla bean; split in half
10 Egg yolks
1 c Espresso coffe
1 1/4 c Sugar
Whipped cream in a pastry
-bag with star tip
Chocolate shavings
1 tb Espresso powder

Preheat oven to 300 degrees F. Scrape inside of
vanilla bean halves into cream and add the bean
halves, sugar and coffee in a suce pan over medium
heat. Bring the cream up to a boil and reduce to a
simmer. Simmer the cream for 5 minutes. Remove from
the heat and discard the vanilla bean. In an electric
mixer, beat the egg yolks. Gradually pour the
hotcream into the mixer. Mix well until incorporated.
Strain the liquid into a pitcher. Place 8 (3/4c) cups
in a roasting pan. Fill the cups to the rim. Fill
the pan with water. Cover the pan loosly with foil
and bake for 1 to 1 1/2 hours or until set. Remove
from pan and ler custards cool completely. Place in
refrigerator and chill for 1 hour. Garnish with
whipped cream, chocolate shavings and espresso powder.

Source: Essence of Emeril, #2329, TVFN
Formatted by LIsa Crawford, 4/29/96

—–

Title: Chinese Chicken-Stuffed Peppers
Categories: Low-cal, Chicken
Yield: 4 servings

4 x Lg sweet red pepper 1 c Finely chopped chicken
*
1 tb Sesame oil 1 c Cooked regular rice
Clove garlic, minced 1/2 c Frzn english peas,
thawed
1 ts Minced fresh gingerroot Egg, beaten
1/2 c Finely chopped carrots 1 tb Plus 1 1/2 t soy sauce
1/4 c Thinly sliced green onions 1/8 ts Salt

* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking)
Cut
a 1/2″ thick slice from the side of each pepper, reserving slices; remove
seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add
carrots
and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each
reserved pepper. Top with reserved pepper slices. Arrange peppers, cut
side
up, in a 10x6x2″ baking dish. Cover and bake 350 deg F for 30 minutes or
until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g
fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37
mg
calcium.

—–

DEEP-DISH PEACH PIE

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cream Cheese Pastry — see recipe
6 cups fresh peeled, sliced peaches
3 tablespoons all-purpose flour
1/4 cup firmly packed light brown sugar — or to taste
1/8 teaspoon freshly grated nutmeg
2 tablespoons butter — cut in small pieces
1 egg yolk
2 teaspoons water
1 teaspoon white sugar

Prepare the pastry dough according to the recipe directions and refrigerate.
Preheat the oven to 375F. Place the peaches in an 8-inch square baking dish
or 2-quart casserole. In a small bowl, combine the flour, brown sugar, and
nutmeg. Toss with the peaches, mixing gently until they are thoroughly
coated. Dot with butter. On a lightly floured pastry cloth or board, roll
out the pastry into a square or circle 1 inch larger than the baking dish.
Roll the pastry onto the rolling pin and then gently drape it over the top
of the dish. Crimp the edges of the pastry and press around the top of the
dish. Brush the surface with an egg wash made by beating the egg yolk with
the water. Sprinkle with the white sugar. With the tip of a sharp knife cut
3 to 4 slits in top of pastry to allow steam to escape. Bake for 35 to 40
minutes or until the crust is golden. Serve warm along with a scoop of
vanilla ice cream or a spoonful of heavy cream.

YIELD: 6 servings

– – – – – – – – – – – – – – – – – –

NOTES : To ripen peaches: Place the peach (es) in a paper bag along with an
apple or a banana

Title: CLARENCE’S KRABDIP
Categories: Appetizers, Seafood, Dips, Sauces
Yield: 1 servings

16 oz Sour Cream
2 ea Onions, small, chop fine
2 t White Pepper
2 t Horseradish (or 2″ piece"
8 oz Louis Rich Krab (or more)
1/2 cn Mushrooms
16 oz Philadelphia Cream Cheese
3 t Garlic (Polaner/Fiesta)
1 t Red Pepper
1 ea Half bottle chives
2 t Lemon Herb Seasoning

Chop onions in blender or processor. Be careful of adding liquid to
the dip and making it runny. Chop Krab into small (but identifiable)
pieces. Combine the cream cheese and sour cream in Blender/Processor.
Add the spices and blend them in
Add onions and Krab and mix well. (Mix by hand to avoid chopping
the Krab into smaller pieces) Store in refrigerator for several
hours. If Dip is too runny, add some dehydrated onions to absorb the
excess liquid. Serve on crackers, chips or vegetables.

MMMMM

Title: Antlers
Categories: Holiday
Yield: 1 servings

1 ea Pair White gloves (available
At drug store)
Flexible headband
Ribbon
Bells
Fiberfill
Straight pins
White thread
Needle
Scissors
Fabric paints

Cut each glove into 2 sections, making a straight cut through the palm
between the middle ring finger. Start with 3 fingered sections. Turn
inside out. Stitch the cut edges together. Turn right side out. Stuff
fingers with fiberfill, making sure they are packed tight leaving a
short section at the cuff unstuffed. Wrap cuff tightly around
headband. Pin in place to the stuffed part of the glove. Using double
thread, stitch the cuff to the glove, pulling thread tightly so
antlers stand up. Repeat with other glove. Paint. Make bows from
ribbons stitch onto base of antlers. Stitch a few bells in center
of bows.

MMMMM

Title: Jamaican Beef Patties
Categories: Meats
Yield: 10 Servings

————————–PASTRY————————–
2 c Flour
1/4 ts Salt
1/4 c Solid shortening
1/4 c (1/2 stick) margarine
1/3 c Cold water

———————–MEAT FILLING———————–
2 tb Margarine
1 Small white onion,
Finely chopped
1/4 ts Chopped Scotch Bonnet pepper
1/2 lb Lean ground beef
1/2 ts Salt
1/2 ts Freshly groun black pepper
1/2 ts Curry powder
1/2 ts Dried thyme
1/4 c Breadcrumbs
1/4 c Beef or chicken stock
1 Egg, beaten
1/4 c Water

Note: Scotch Bonnet pepper is a very hot pepper native
to Jamaica and the Caribbean islands. Try to find it
at your area’s West Indian grocery stores, or use
jalapenos as a substitute. Also known as habinera
peppers. 1. Sift the flour and salt into a large bowl.
Cut in the shortening and margarine until crumbly. Add
the cold water to make a stiff dough. Lightly flour a
wooden cutting board and roll out the dough until
about 1/8 inch thick. Cut out 8 inch circles. Cover
with wax paper or damp cloth until ready to use. 2. In
a heavy skillet, melt the margarine and saute the
onion and Scotch Bonnet Pepper until they become limp.
Add the ground beef, salt, pepper, curry powder and
thyme and mix well. Brown the meat for about 10
minutes, stirring occasionaly. 3. Add the breadcrumbs
and stock and combine all the ingredients well. Cover
the skillet and simmer for about 10 to 15 minutes,
stirring occasionally. When all the liquids have been
absorbed, the filling is ready. It should be moist but
not watery. Remove the skillet from the stove and
preheat oven to 400 degrees F. 4. Uncover the dough
circles and place 2 to 3 tablespoons of filling on
halfof each. Moisten the edges of the dough with water
and fold the dough circle over the meat filling. Pinch
the edges closed with a fork. Lightly brush the pastry
with a mixture of the egg and water. Bake on a lightly
greased baking sheet for 30 to 40 minutes or until the
pastry is golden brown. Yield: 10 patties.

—–

WW-WHITE BEAN SOUP

Recipe By : WEIGHT WATCHERS QUICK START COOKBOOK
Serving Size : 2 Preparation Time :0:00
Categories : soups and stews weight watchers
posted

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil or vegetable oil
1/2 cup each diced carrot and celery
1/4 cup finely diced onion
1 clove garlic minced
1 1/2 cups water
1/2 cup tomato sauce
1/4 teaspoon each basil leaves and salt
1/8 teaspoon each thyme and pepper
4 ounces drained canned small white beans
2 teaspoons chopped fresh parsley

In 1 1/2 or 2 quart saucepan heat oil; add carrot, celery, onion and garlic
and saute until vegetables are tender. Stir in water, tomato sauce, and
seasonings and bring mixture to a boil. Reduce heat and let simmer for 15
minutes. Stir in beans and cook until throughly heated, about 5 minutes
longer. Serve each portion sprinkled with 1 teaspoon parsely.

Each serving provides: 1 protein exchange; 2 1/4 vegetable exchanges; 1 fat
exchange
Per Serving: 153 calories; 6 g protein; 5 g fat; 22 g carbohydrate; 811 mg
sodiium (estimated); 0 mg cholesterol.

– – – – – – – – – – – – – – – – – –

Title: SAUTEED EGGPLANT WITH TOMATO-GARLIC SAUCE
Categories: Side dish, Appetizers, Turkish
Yield: 4 servings

1 ea Eggplant
Salt
Extra virgin olive oil
10 oz Can tomatoes with liquid
1 ea Chopped tomato
1 tb Tomato paste
2 tb Water
2 ts Mashed garlic
2 ts Vinegar

Cut stem off eggplant. Remove stips of skin with a
vegetable peeler. Cut lengthwise in half, then
crosswise into 1/4″ thick slices. Spread on a cookie
sheet sprinkle with lots of salt. Put in a colander
set aside for 4 hours.

Rinse well drain. Heat oil in skillet fry
eggplant slices over a high heat till they are golden
brown on all sides. Drain.

Pour off all but 1 tb olive oil. Mash tomatoes with a
fork put into skillet. Simmer, stirring often, 5 to
10 minutes, until they form a thin sauce. Blend in
tomato paste water. Cook 1 minute. Stir in garlic
vinegar remove from heat.

Arrange eggplant slices on a serving dish pour over
sauce. Serve warm as part of a buffet.

Ayla Esen Algar, “The Complete Book of Turkish Cooking”

—–

Title: Gary’s Chocolate Pudding
Categories: Desserts
Yield: 4 servings

2 c Milk 3 oz Chocolate, unsw.
baking
2 1/2 tb Cornstarch 1 ts Vanilla extract
2/3 c Sugar 1 tb Oil or Butter

Place water into the bottom part of a double boiler. Place on stove
on high heat.

Mix dry ingredients. Place into top of double boiler.

Shave or grate baking chocolate. Add to double boiler. Pour in
milk. Add oil or butter. Mix thoroughly.

Place top of double boiler into bottom of double boiler. Heat
mixture
while stirring constantly until water in double boiler returns to a
boil and mixture is sufficiently thickened. Cover and continue
heating for 15 minutes, stirring occasionally.

Take off heat and stir in vanilla extract. Pour into dish (es) or
mold and chill thoroughly.

*NOTE* Increase or decrease the amount of cornstarch depending on
your own preference for the thickness. If a molded pudding is
desired, increase cornstarch to about 3 1/2 tb. If you are making
my
recipe for Chocolate Cream Pie, increase cornstarch to about 4 1/2
tb.
Gary Fackenthall

MMMMM