Gumdrop Cookies

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Bar Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs
2 tablespoons Water
2 cups Brown sugar — packed
2 cups Flour
1/4 teaspoon Salt
1 teaspoon Cinnamon
1 cup Gumdrops — cut in small
1 cup Walnuts — chopped
BUTTER FROSTING-
1/4 cup Butter
1 cup Confectioners’ sugar
1 Egg yolk — may be omitted
1 Orange — grated peel of
2 tablespoons Orange juice

Cookies. Beat eggs with water until light; add sugar and mix well. Add sifted
dry ingredients. Stir in gumdrops and nuts; bake in 9×13-inch pan in moderate
oven, 350 degrees, 25 minutes. While warm spread with Orange Butter Frosting.
Cool and cut in squares.

Orange Butter Frosting. Combine ingredients.

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2 cups all-purpose flour
1-1/2 tsp baking powder
1 pinch of salt
6 Tb butter
1/3 cup shortening
3/4 cup sugar
1-1/2 tsp fresh lavender buds *
1 egg
1 Tb milk
1 tsp vanilla
Pre-heat oven to 375ºF. Stir together flour, baking powder and a pinch
of salt. Set aside. Beat butter and shortening for 30 to 60
seconds. Add sugar and lavender buds. Beat till fluffy. Beat in egg,
milk and vanilla. Add the dry ingredients to the mixture. Beat until
well-combined. Drop teaspoonfuls of dough onto an ungreased cookie
sheet about 2 inches apart. Bake for about 10 minutes or until
golden-brown. Serve with hot tea.

* Be sure to use pesticide-free lavender from your own garden or a
friend’s. Don’t use dried lavender sold in stores; it is usually
intended for use as pot-pourri, not consumption.

Title: Stuffed Cherry Tomatoes
Categories: Low-cal, Low-cholest, Appetizers, Low-sodium
Yield: 4 servings

16 Cherry tomatoes (1/2 pint
Container)
1 cn (3 1/4 oz) low-sodium tuna
In water, drained and flaked
2 T Plain low-fat yogurt
2 t Finely chopped green onion
2 t Low sodium chili sauce
1/4 t Prepared horseradish
1/8 t Ground black pepper

With a sharp knife, slice tops of tomatoes. With a grapefruit spoon,
remove pulp; drain upside down on paper towels.

In a small bowl, combine the remaining ingredients. Spoon an equal
amount into each tomato. Refrigerate about one hour.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

60 calories, 8 g protein, 1 g fat, 7 g carbohydrate, 9 mg
cholesterol, 30 mg sodium, 360 mg potassium

FOOD GROUP UNITS:

1/2 vegetable, 1/2 Meat and Alternatives: Very Low Fat

From Heart Smart: Low Cholesterol Living, Second Edition, by Gail L.
Becker, RD, Copyright 1987

MMMMM

SPANAKOPITTA ME AVGA (SPINACH PIE W/EGGS)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Spinach
1 ea Onion, med., chopped
1/2 c Scallions, chopped
1 c Butter
1/2 c Dill, chopped
1/2 c Parsley, chopped
Salt pepper to taste
1/2 c Evaporated milk
5 ea Egg
3/4 lb Phyllo pastry
Melted butter as needed
1/2 lb Feta cheese, crumbled

Wash spinach in plenty of water and cut in sm.
pcs.; place in bowl. Salt lightly; stir to spread salt
evenly. Take spinach, a handful at a time, and
squeeze out the excess water; place it in another
bowl. Saute the onion in half the butter until it is
a light, golden color; add the scallions and cook
untill they wilt. Add spinach; stir until all vegs.
take on a light color. Stir in the dill, parsley,
salt and pepper; cover the pot and cook until all the
water thrown off by the spinach is absorbed. Remove
from the heat; turn into a bowl, and immediately add
the milk (to cool the spinach). Beat the eggs in
another bowl and add the cheese to them; add to the
cooled spinach; mix well.

Line a pan with 8 sheets of phyllo dough, brushing
each sheet with the melted butter before topping it
with the next sheet. Do not trim the overhanging
sections. Pour in the spinach mixture, spreading it
evenly over the phyllo. Fold the part of the phyllo
that extends out of the pan back over the filling.
Lay the remaining phyllo on top, again brushing each
sheet with melted butter before adding the next. Now
trim the overlap. Brush additional melted butter on
top of the pie and score it into square or
diamond-shaped serving pcs. Bake for 30 to 45 min. in
a preheated 300 F. oven; let it stand for 30 min.
before serving.

NOTE: This can also be made without precooking the
spinach. In that case, squeeze the spinach free of as
much water as possible, mix it with the seasonings,
and proceed as above, baking it for 1 hr.

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Title: Ground or Chopped Meat
Categories: Canning, Meats
Yield: 1 text

Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Procedure: Choose fresh, chilled meat. With venison, add one part
high-quality pork fat to three or four parts venison before grinding.
Use freshly made sausage, seasoned with salt and cayenne pepper (sage
may cause a bitter off-flavor). Shape chopped meat into patties or balls
or cut cased sausage into 3- to 4-inch links. Cook until lightly
browned. Ground meat may be sauteed without shaping. Remove excess fat.
Fill jars with pieces. Add boiling meat broth, tomato juice, or water,
leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars,
if desired.

Adjust lids and process following the recommendations in Table 1 and
Table 2 according to the canning method used.

Table 1. Recommended process time for Ground or Chopped Meat in a
dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 11 lb.
2,001 – 4,000 ft: 12 lb.
4,001 – 6,000 ft: 13 lb.
6,001 – 8,000 ft: 14 lb.

Table 2. Recommended process time for Ground or Chopped Meat in a
weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Pints, Quarts.
Process Time: 75 minutes for Pints, 90 minutes for Quarts.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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KING ARTHUR FLOUR – SOURDOUGH STARTER TIPS 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-DEBBIE CARLSON (PHHW01A)
-KING ARTHUR FLOUR HINTS

The following information comes from King Arthur Flour
“A Short Course in Cooking With Keeping the Elusive
Wild Yeast”.

What is a Sourdough Starter? “A sourdough starter is a
wild yeast living in a batter of flour and liquid.
Yeasts are microscopic fungi related distantly to
mushrooms. There are many varieties of these tiny
organisms around us everywhere. Wild yeasts are rugged
individualists which can withstand the most extreme of
circumstances. Some will make delicious loaves of
bread; others will create yogurt and cheese out of
milk; still others will turn the juices of grains and
fruit into beer and wine.” “Active dry yeast, the kind
we can buy in packets at our grocer’s, is a
domesticated descendant of these wild relatives, one
which has been grown for flavor, speed of growth and
predictability. But domestic yeasts are much more
fragile and can’t be grown at home without eventually
reverting to their original wild state.”

“If you can imagine a world without any packets of
active dry yeast, you can imagine how important your
sourdough starter would be to you. Without it, you
would be doomed to some pretty awful eating. It is no
wonder that sourdough starters were treasured, fought
over, and carried to all ends of the earth. To the
early prospectors, it was such a valued possession
(almost more than the gold they were seeking), that
they slept with it on frigid winter nights to keep it
from freezing. (Ironically, freezing won’t kill a
sourdough starter although too much heat will.)”

Fermentation (or the Microscopic Magic of Yeast): “As
we mentioned above, yeast is a microscopic fungus. As
it feeds on the natural sugars in grain, it multiplies
and gives off carbon dioxide (just as we do when we
breathe). This invisible activity of yeast is called
fermentation. When you make bread with wheat, by
kneading the long elastic strands of wheat protein
(called gluten) into an elastic mesh, you create traps
for these carbon dioxide bubbles causing the dough to
expand as if it contained a million tiny balloons.”

– – – – – – – – – – – – – – – – – –

Title: Spiced Apple Pudding
Categories: Diabetic, Desserts, Allergy, Low-fat/cal
Yield: 4 servings

2 c Unsweetened apple juice; 1/3 c Granulated sugar
substitute;
1/3 c Cornstarch; 1/2 ts Cinnamon;
1 Egg; (or 2 yolks)

MY NOTE: This recipe is marked in the allergy category only because
it is a pudding without milk, also low in protein. It is one of my
favorite ways to use up egg yolks or prepare a dessert when I’ve run
out of milk. Probably does not require as much sweetening as stated
in the recipe – start with 2 Tbsp. sweetener and add more if
necessary. Cost to make the whole recipe is around $1.22.

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix
well. Add remaining juice. Place over medium heat and cook,
stirring, until mixture comes to a boil. Reduce heat and simmer for
2 minutes. Remove from heat.

In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to
beaten egg. Stir until smooth. Return immediately to hot mixture,
stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover
with plastic wrap to prevent skin from forming. Cool to room
temperature or chill in refrigerator.

1/2 cup serving, 117 calories. 1 starch, 1 fruit choice 26 grams
carbohydrate, 1 gram protein, 1 gram fat

Source: Light Easy Choices by Kay Spicer Shared and tested by
Elizabeth Rodier, Dec 93

If you prefer to use real sugar, mix 2 TBSP with the apple juice in
the saucepan. Divide the cooked pudding into 6 small dishes so that
there is approx. 1 tsp sugar per serving if you are allowed this much
on your meal plan. 94 calories, 21 grams carbohydrate estimated.

MMMMM

VEGETABLE SAUSAGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Mixed vegetables
– such as artichoke hearts,
– asparagus, mushrooms,
– broccoli or cauliflower
1 c Cooked spinach — chopped
2 tb Olive oil
2 md Onions — roughly diced
1/2 c Bread crumbs
3/4 c Egg whites
1/2 ts Ground coriander
1 t Minced garlic
1/2 ts Salt — or as desired
1/2 ts Ground white pepper
1 t Fresh rosemary leaves -OR-
1/2 ts -Dried rosemary leaves
4 Feet sausage casing

ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat
the oil in a large skillet over medium heat, add the onion and cook,
stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook
for 10 minutes. Remove vegetables from heat and scrape the mixture into a
food processor. Add the egg whites and bread crumbs and puree until smooth.
Stuff the mixture into sausage casings or form 2 long sausages in plastic
wrap. Poach the sausages in gently simmering water for 7 minutes, drain and
let cool. If you have used plastic wrap to form the sausages, remove it
when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill
the sausages or place under a preheated broiler. Since the sausages are
already cooked, we want only to reheat them and crisp their skins.

– – – – – – – – – – – – – – – – – –

Title: Chinese-Style Spareribs
Categories: Appetizers Main dish
Servings: 12

1/2 c Butter or Margarine 1 ea Med. Clove Garlic *
1 ea Env. Soup Mix ** 16 oz (1 Can) Tomato Puree
1/2 c Brown Sugar 1/4 c Imported Soy Sauce ***
1/4 c White Vinegar 1/4 c Chili Sauce
5 lb Spareribs ****

* Garlic Clove should be finely chopped.
** You can use the following soup mixes in this recipe: Onion, Onion-
Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes.
*** For best Taste use the Imported Soy sauce. Domestic can be used but
will not taste as good.
**** Country style spareribs can be used, but baby back ribs are the best.

—————————————————————————

Preheat oven to 375 degrees F.

In large saucepan, melt butter and cook garlic with onion recipe soup mix
over medium heat until garlic is golden. Stir in tomato puree, sugar, soy
sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring
occasionally, 15 minutes.

Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange
spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously
with sauce, then continue baking, meaty side up, brushing occasionally with
remaining sauce, 50 minutes, or untl spareribs are done.

Makes about 12 Appetizer or 7 main dish servings.

—————————————————————————–

PIPERADE* [Master Recipe]

Recipe By : MARIA CIANCI, Chronicle Staff Writer
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes Side Dishes
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup olive oil
1 3/4 pounds onions — peeled, halved, cut
7 pounds peppers — seeded, trimmed, in 1″ strips
3 jalapeno peppers — seeded, slivered
1 1/2 teaspoons salt — or to taste
black pepper — Freshly ground (optional)

Heat oil in heavy stock pot (or use 2 large, heavy pots) over high heat.
When it is rippling, add onions and saute, stirring frequently, for 2
minutes. Add peppers and jalapenos and saute, stirring frequently, for 5
minutes. Add 1/4 cup water, cover pot, reduce heat to medium-low, and
“sweat” the mixture, stirring occasionally, until peppers are just
tender, 15 to 25 minutes. Add salt halfway through cooking time. When
mixture is cooked, season with more salt, if necessary, and pepper, if des
ired. Let mixture stand for 10 minutes before serving. Serve warm or hot,
about 1 cup per person, as a side dish. Refrigerate remaining piperade
for up to 5 days. Yields about 12 cups

– – – – – – – – – – – – – – – – – –

NOTES : Using one variety of pepper only — say, green bell or red Gypsy
— can make a perfectly fine piperade, but a variety of colorful peppers
looks festive and shows off the bounty of the summer harvest. Serve with
roasted chicken, grilled lamb cho ps and steaks, or as a topping for
hamburgers and fish such as halibut or salmon.
The leftovers can be transformed into even more side dishes during
the week with the help of condiments, such as capers and olives, or fresh
herbs, such as thyme, oregano and basil. Adding vegetables is another way
to vary piperade during the week. Tomatoes, sauteed squash, eggplant or
greens, or boiled potatoes and green beans are delicious additions to the
sweet peppers. Lamb, beef and chicken are fine partners for the piperade,
as are fish such as halibut, salmon and orange roughy.