Baked Apple Rings

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Baking Apples (ex. Rome)
1/2 cup Brown Sugar
1/2 teaspoon Powdered Cloves
1/2 teaspoon Cinnamon
1/2 cup Honey
1/2 cup Water

Preheat oven to 400 deg F.
Core and slice apples into 1/2″ rings. place in shallow baking dish. In
saucepan, combine and heat remaining ingredients. Pour over apples and bake
15 minutes or until tender, turning to baste once or twice. Variation: Very
good with red-hot candies put in the center of each ring.

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Title: Freezer Slaw
Categories: Diabetic, Vegetables, Salads
Yield: 4 servings

1 qt Cabbage; shred or chop 1/3 c Water
1 c Green pepper; shred or chop 1 c Vinegar
2 c Cold water 2 TBSP salt 1 ts Mustard seed
Sugar sub = 1 cup sugar 3 c Celery; chopped

Soak chopped cabbage, green peppers in the salt and water for l/2
hour. In the meantime, combine sugar substitute, water, vinegar.
Bring to boil and boil for l minute. Remove from heat and add mustard
seed. Drain cabbage and peppers. Add celery. Pour vinegar mixture
over all and mix well. Can be frozen until needed. Keeps well in the
refrigerator also.

MMMMM

Corn, Sausage and Bell Pepper Chowder

Recipe By : Parkway 600, Kansas City, MO
Serving Size : 4 Preparation Time :1:30
Categories : Do Ahead Entree
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsp saute butter, Mrs. Bateman’s Butterlike (tm
1 1/2 c onion — chopped
1 ea red bell pepper — seeded and chopped
1/2 ea green bell pepper — seeded and chopped
1 1/2 tsp garlic — chopped
2 c chicken broth
1 lb red potatoes — cut into 1″ cubes
1/4 tsp white pepper — ground
1/4 tsp cumin — ground
3 1/2 c frozen corn — thawed
1/3 c skim milk — (or more)
1/3 c light cream

Melt butter in a heavy large Dutch oven over medium-high heat. Add
onion, both bell peppers and garlic and saute until peppers are tender,
about 15 minutes. Add broth, potatoes, pepper and cumin. Bring to a
boil. Reduce heat and simmer until potatoes are tender, about 30
minutes.

Puree half of corn in food processor. Add pureed corn, remaining corn,
sausage, 1/3 cup milk and cream to chowder. Simmer until flavors are
blended, about 20 minutes. Season chowder to taste with salt and more
white pepper, if desired.

Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium
heat, stirring frequently and thinning with more milk if necessary.

Revised to reduce fat by Linda Shogren, 5/97

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Title: Wild Rice Hazelnut Salad
Categories: Salads
Yield: 6 servings

3/4 c Wild rice
1/2 ts Salt
1/2 c Hazelnuts
5 tb Currants
1 lg Orange, juice only
Citrus Vinaigrette
– with Hazelnut Oil
– (See RECIPE)
1 sm Fennel bulb
– cut into small squares
1 Crisp apple
Freshly ground black pepper
Salt

PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a
half hour, then drain. Add 4 cups fresh water and salt, and bring to
a boil. Cook, covered, at a simmer until the grains are swollen and
tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice
into a colander and let it drain briefly. While the rice is cooking,
toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell
toasty. Let them cool a few minutes; then rub them in a small kitchen
towel to remove most of the skins. Don’t worry about any flecks of
skins that won’t come off. Roughly chop the hazelnuts, leaving the
pieces fairly large. Rinse the currants in warm water and squeeze
them dry; then cover them with the orange juice and let them soak
until needed. Prepare the vinaigrette. Add the soaked currants and
the fennel to the warm rice, and toss with the dressing. Just before
serving, cut the apple into small pieces, add it to the rice, along
with the hazelnuts, and toss. Season with freshly ground black
pepper, and additional salt, if needed, and serve.

DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

MMMMM

Bohna Soup

Recipe By : Food that REally Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. dried soup beans
2 qts. water
2 cups milk
salt and pepper
2 Tbsp. butter
3 slices bread — cut in cubes

1) Soak the beans overnight in water to more than cover them.
2) Pour off the water, and cover the beans with salted fresh water, or
ham broth and
boil them unitl the are tender. There should be some water left in the
beans.
3) Add the milk and simmer until it is hot.
4) Meanwhile, brown the butter carefully, add the bread cubes and stir
them around until
they are evenly coated and lightly browned.
5) Put the bread in the soup, pour the soup into bowl and serve hot.

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Serving Ideas : Summer Sausage

NOTES : For the butterthe recipet actually says, the size of half a
large egg… I think this would be about 2 Tbsp, but
you can use your own judgement.

CRUSTY CUBAN

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-BARBARA CHAIN (RNRM97A)
-DONNA GERMAN.
1 1/8 c -water
3 c Bread flour
1 t Salt
1 tb Yeast — scant tab

and you quick cycle this is very crust and my family loves this
bread. good luck barb from sunnyvale, ca. Reformatted by Elaine Radis

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Title: Midnight Munchers
Categories: Cookies, Desserts
Yield: 24 servings

Bar——–
1 1/2 c Brown Sugar, Packed
1/2 c Butter
1 1/2 ts Vanilla
2 lg Eggs
1 3/4 c Flour
2 ts Baking Powder
ds Salt
2 oz Unsweetened Baking Chocolate
Melted And Cooled
Filling—–
1 cn Caramel Pecan Frosting,
Ready To Spread
Topping
1 c Sugar
5 tb Butter
1/3 c Milk
6 oz Semisweet Chocolate Chips

Heat oven to 350 deg. Grease 13×9 inch pan. In large
bowl, cream brown sugar and 1/2 cup butter. Blend in
vanilla and eggs; mix well. Lightly spoon flour into
measuring cup; level off. Stir in flour, baking
powder and salt; mix well. Divide dough into 2 parts;
stir chocolate into half of dough.

Drop each dough by large tablespoonfuls randomly into
prepared pan; spread evenly. Bake at 350 deg. for 17
to 22 minutes or until golden brown. Cool. Spread
filling over bars. Freeze bars for about 30 minutes.

In small saucepan combine sugar, 5 tablespoons butter
and milk. Boil 1 minute, stirring constantly. Remove
from heat; stir in chocolate chips until melted and
smooth. Pour topping over bars. Refrigerate about 30
minutes; cut into bars. Store in refrigerator. 24
bars. Typos by Pat Asher.

Recipe By : Chocolate Lovers II, Pillsbury

From: Pat Asher Date: Tue, 29
Oct 1996 16:13:18 -0600

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Title: HOMEMADE HORSRADDISH SAUCE – (TXVF47A)
Categories: Sauces, Condiments
Yield: 8 servings

1/4 c Horseradish ; grated with
1 c Sourcream
2 ts Lemon juice
1 dr Tabasco.

Horseradish is a root which is available in the
produce department of many major supermarkets. It is
then grated and can be incorporated into several
different sauces. Try mixing 1/4 C grated horseradish
with 1 C sourcream, 2t lemon juice and a drop or two
of Tabasco. You can increase the horseradish and/or
Tabasco for more intense flavor. FROM: D J MCINTYRE
(TXVF47A)

—–

Title: Banana Oatmeal Cookies
Categories: Cookies
Yield: 4 dozen

1 1/2 c Flour
1 c Sugar
1 ts Salt
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
3/4 c Margarine;soft
1 Egg
1 c Mashed ripe bananas
1 3/4 c Quick-cooking oats
6 oz Semisweet chocolate chips
1/2 c Chopped walnuts

In a mixing bowl, combine dry ingredients; beat in butter until
mixture resembles coarse crumbs. Add egg, bananas and oats; mix
well. Stir in chips and nuts. Drop by tablespoonfuls onto greased
baking sheets. Bake at 375~ for 13-15 minutes or until golden brown.
Cool on wire racks.

MMMMM

CHAI KURDI (KURDISH TEA)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Jewish
Indian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb India tea leaves
1 Cinnamon — stick, 4″
2 c -water, boiling
Sugar cubes

The Kurds like this sweet, aromatic tea. The cubes of
sugar are dissolved in the mouth as the tea is drunk,
the sweeter the better.

1. Put the tea and cinnamon in a tea pot and pour in
the boiling water. Allow to steep for 5 minutes.

Serve hot with sugar cubes. Serves 4.

“Sephardic Cooking” by Copeland Mark — 600 Recipes
Created in Exotic Sephardic Kitchens from Morocco to
India — Copyright 1992 Published by Donald I. Fine,
Inc., New York, N.Y.

DPileggi in Houston, Texas

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