PEPPER BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All purpose flour
1 tb Baking powder
1/2 ts Salt
1 tb Coarse cracked black pepper
1/2 ts Baking soda
3/4 c Shortening
1 c Buttermilk

Preheat oven to 450-500F. Sift 2 cups of the flour
with the baking powder, salt, pepper, and baking soda
into a bowl. Cut in the shortening with a pastry
blender or fork, or work it in with your fingers. Add
the buttermilk to make a soft dough, mixing just until
the dough holds together. Flour your hands. Pull of
a piece of dough the size of a biscuit and dip the wet
edge into the extra flour. The roll or pat into a
biscuit. Place slightly touching, on a lightly
greased baking sheet. Bake until golden golden brown.
8-10 minutes. From Nathalie Dupree’s “New Southern
Cooking”

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Title: NEW ORLEANS’ CHOLENT
Categories: Beef, Main dish, Jewish
Yield: 6 servings

Whole Brisket
-salt to taste
Cayenne pepper; to taste
3 tb Olive oil
3 Onions; peeled and sliced
-thickly
2 c Dried lima; OR fava
-kidney or other beans
-washed and drained
4 c Water; or to cover
1 tb Flour

rub the brisket with the garlic, salt and cayenne
pepper, sear in a heavy skillet in the olive oil
Surround with the garlic, onions, beans and salt, add
water, cover and bake in a preheated 250 degree oven
for 8 hours.

Just before serving mix the flour with 1/4 cup of the
gravy, stirring briskly. Then stirring constantly,
pour the paste into the gravy. Yield 12 servings TIP
you can also cook the dish ahead of time, refrigerate
overnight, skim off the fat, slice the brisket and
reheat

SOURCE: BOOK OF JEWISH COOKING IN AMERICA by Joan
Nathan Posted on PRODIGY, 9/94*; formatted by Elaine
Radis BGMB90B; GEnie E.RADIS

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CARNERO EN ADOBE – TANGY BRAISED LAMB SHANKS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ancho chilies
1 c Boiling water
2 tb Vegetable oil
4 Lamb shanks
2 md White onions, halved
1/3 c Raisins
2 tb Piloncillo, Mexican hard
-sauce
4 c Garlic, minced
3/8 ts Oregano
1/2 ts Cumin
28 oz Tomato, whole peeled
3/4 c Beef stock
4 Bay leaf
1 tb Cider vinegar
Romaine lettuce, shredded
Black olives, pitted

1. Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat
lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook
turning often, until brown on all sides about 20 minutes. Remove to plate.
Repeat. 3. Place chilies and 1/3 cup of the soaking liquid in a blender and
process until smooth. Discard remaining soaking liquid. 4. Remove and
discard all but 2 TBS oil from Dutch oven. Add onions and saute’ over
medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in
raisins, sugar, garlic, oregano and cumin. Add chili puree and cook
stirring constantly for 2 minutes. 5. Add tomatoes, stock and bay leaves to
pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered,
turning occasionally until lamb is very, very tender–about 2 to 2/12
hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard
fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over
med.-high heat and cook uncovered, stirring frequently until sauce is
thickened–about 10 minutes. Spoon sauce over lamb. Serve, garnished with
lettuce and olives (Maybe even some quartered tomatoes). Accompany with
Refried Beans garnished as desired with shredded cheese and diced white
onions. I recommend with shanks that you clean them as well as possible of
as much fat as possible plus that white membrane. Don’t remove all the
membrane, however, as something has to hold them together.

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Title: Diabetic Popovers
Categories: Diabetic, Pies, Breads/bm
Yield: 18 servings

1 c Flour 2 Eggs
1/2 ts Salt 1 c Skim milk

Sift flour and salt together; set aside. Beat eggs and skim milk;
add to flour. Beat until smooth and creamy. Pour into heated greased
muffin tins, filling half full or less. Bake at 375F for 50 minutes,
or until popovers are golden brown and sound hollow. DO NOT OPEN
OVEN FOR FIRST 40 MINUTES. 1 serving = 1/2 bread, 1/8 meat calories
44

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Title: Sunny Citrus Cubes
Categories: Diabetic, Desserts, Candies
Yield: 16 servings

4 tb Unflavoured gelatine 1 ts Orange extract
3/4 c Unsweetened grapefruit juice 2 tb Sugar
2 c Unsweetened orange juice 1/4 c Walnuts, chopped (optional)
— boiling

Soften gelatine in grapefruit juice. Add orange juice, orange
extract and sugar. Stir until dissolved. Pour into 8″ square pan.
Chill until partially set. Sprinkle with walnuts if you wish. Tield:
16 pieces, 2 inch x 2 inch

1 serving without nuts contains 24 Calories – 1/2 fruit and vegetable
choice. 1 serving with nuts contains 33 Calories – 1/2 fruit and
vegetable choice 1/2 fats and oils choice.

From Enjoy B.C. Fruit the Diabetic way (1982)

(*) From The Kitchen of Gwynne and Jim Bodle (*)

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Holiday Cookies

Recipe By : Linda McCullough
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c. shortening
3 1/2 t. baking powder
1 c. brown sugar
1 t. soda
1 c. white sugar
1/2 t. salt
2 eggs
2 cups rolled oats
1 t. vanilla
2 c. corn flakes
2 c. sifted flour
1 c. peanuts and/or chocolate chips
Grated rind of one orange

Cream shortening and sugar. Add unbeaten eggs and beat well. Add
vanilla. Sift together dry ingredients and and add to creamed mixture.

Stir in rolled coats, cornflakes and peanuts/choc. chips. Drop by
teaspoons on greased cookie sheet. Bake at 375 degrees for 12-15
minutes. 8 dozen cookies.

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CHOCOLATE PIE WITH MERINGUE – WHNP81A

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Caroline McCall
2 ounces Unsweetened chocolate *
2 cups Milk — scalded
1/3 cup Sifted flour
1 cup Sugar
1/4 teaspoon Salt
3 Egg yolks — slightly beaten
2 tablespoons Butter
1/2 teaspoon Vanilla
1 9-in. pie crust — baked
3 Egg whites — stiffly beaten
6 tablespoons Sugar
1/4 teaspoon Cream of tartar

* NOTE: If using Hershey’s chocolate, increase sugar to at least 1 1/4 cups.
Melt chocolate in scalded milk. Mix flour, sugar and salt; gradually add milk
and chocolate. Cook over medium heat, stirring constantly, until mixture
thickens and boils. Cook 2 minutes; remove from heat.Add small amount of
chocolate/milk mixture to egg yolks; stir into remaining hot mixture; cook 1
minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into
baked pastry shell. Cool.Cover with meringue. Bake in moderate oven, 350 deg.,
for 12 – 15 min.

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JELLO LEMON DESSERT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Lemon jello pie filling
1/2 pt Whipping cream
1/2 pk Glazed cherries
1/2 pk Lady fingers

Make up the lemon jello pie filling and let cool. Whip the cream and cut
the cherries in two. Add the pie filling to the whipped cream and add the
cherries. Line a spring form pan with the lady fingers and pour the jello
mixture in, decorate with dabs of whipped cream and cherries if you wish.

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Title: Layered Dinner
Categories: Main Dish, Mcdougall
Yield: 8 servings

6 Potatoes; sliced
1 Onion; large, sliced
2 Carrots; sliced
1 Green pepper; sliced
1 Zucchini; sliced
1 c Corn; frozen or fresh
1 c Green peas; frozen or fresh
Sauce:
3 c Tomato sauce
1/4 c Low sodium tamari
1 ts Ground thyme
1 ts Dry mustard
1 ts Basil
2 ts Chili powder blend
1/2 ts Cinnamon
1/8 ts Oregano
1/8 ts Salt
2 tb Parsley flakes

Optional vegetables: mushrooms, broccoli, green beans, etc. Layer
vegetables in large casserole in order given. Use optional vegetables as
desired. Mix ingredients of sauce together. Pour over vegetables. Bake,
covered in a 350 degree oven for about 1 1/2 hours.

HELPFUL HINTS: Other vegetables may be used, according to your preference.
This dish is easy to prepare ahead and hold in oven for a company dinner.
Serve with whole grains or bread and a green salad.

The McDougall Plan, p. 309

Converted by MMCONV vers. 1.40 —

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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SOUTH INDIA CHUTNEY

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Chutneys

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Finely chopped onion
2 tb Grated radish
1/3 c Finely chopped green pepper
1/2 ts Salt
1/8 ts Ginger
1 tb Lemon juice
1/2 c Flaked coconut

1. Combine all ingredients, tossing to mix well. 2.
Serve with meat dishes or any curry. MAKES 1 1/3 CUPS

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