Exported from MasterCook *

Breakfast Bars

Recipe By : Cooking With the Left Side of the Brain
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 cups oats
1 1/2 cups whole wheat flour
1 cup apple juice
1/4 cup wheat germ
1 cup dried fruit packed and chopped
3/4 teaspoon cinnamon
6 Tablespoons brown sugar
1/2 teaspoon salt
1/2 cup fat substitute (see instructions)

Preheat oven to 375. Spray 9×13 (or a little smaller) pan with Pam. Mix
all ingredients, pat thinly on bottom of pan, sprinkle with extra
cinnamon and bake for 30 minutes. WAIT TO COOL before removing or they
will crumble. For a fat substitute we have used 1/2 cup of frozen
cranberries thawed in a little water with a bit of sugar, mashed
bananas, mashed berries, you could even puree a few pears in some sauce.
Be creative!

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Title: Baked Plantain Load
Categories: Side dish, African, Ivory coast, Fruits, Vegetarian
Yield: 4 servings

3 lg Very ripe plantains
2 ts Chillie sambal, fresh
1 c Rice flour
60 ml Corn oil
2 ts Turmeric powder
Salt to taste

Peel the plantains, cut them into small chunks put into a large deep
mixing bowel. Mash into a thick paste with your fingers or an electric
clender. If using a blender, you may need to add 30-60 ml of water for
smoother blending. Add the chilli sambal, rice flour, salt and mix
well. Gently heat the corn oil in a frying pan and add the turmeric.
Stir well, remove from the heat and blend into the plantain mixture
which should be thinck yet soft enough to pour. If it is too soft,
add small amounts of rice flour or if too stiff, add small amounts of
water until it reached th described consistency.

Grease a loaf tin, and pour plantain mixture into it. Bake in teh
overn on medium to low heat at 150-180C for 1 hr. or until cooked and
firm. When cooked, remove from the overn and allow to stand for
approximately 5-10 mins before turning it out on a wire rack. Slice
and serve with salted peanuts or as an accompaniment to spicy dishes.

Dorinda Hafner, “A Taste of Africa” Posted by Joell Abbott 8/94

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Title: Chile Corn Peppers
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 ts Vegetable oil; 1 sm Green bell pepper; diced
1/2 c Onion; chopped 1/2 ts Hot dried chile pepper;
2 c Whole-kernel corn OR; 1/4 c Tarragon vinegar OR;
1 pk (10 oz)whole-kernel; thawed 1/4 c White wine vinegar;
1 sm Red bell pepper; diced

In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Title: FLAKY MUSHROOM SWIRLS
Categories: Appetizers, Vegetables
Yield: 94 servings

2 tb Olive or vegetable oil
1 1/4 c Frozen chopped onions
2 tb Olive or vegetable oil
1 lb White mushrooms; trimmed,
– wiped, finely chopped
– (See NOTE)
2/3 c Grated Parmesan cheese
2 ts Dried chervil leaves
– crumbled
Salt
Freshly ground black pepper
1 lb All-butter puff pastry
– defrosted according to
– package directions

IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil
over medium-high heat until hot but not smoking. Add
the onions and saute them until just limp, about 3 to
4 minutes. Add the remaining oil, then stir in the
mushrooms. Adjust the heat to high and cook the
mushrooms until the moisture has almost completely
evaporated, 7 minutes, stirring often. Remove the pan
from the heat, stir in the cheese, chervil and pepper,
and set the filling aside while rolling out the
pastry. Lightly flour a clean workspace. Unfold the
pastry and dust lightly with flour. Using a floured
rolling pin, roll the pastry into a rectangle about
12-by-18 inches. Cut the rectangle into 2 long
rectangles measuring 6-by-18 inches each. Brush off
the excess flour, and spread half of the mushroom
mixture over each rectangle, leaving a 1-inch border
at the uppermost edges. Starting with the bottom long
edge, roll up each rectangle jelly roll fashion gently
pressing the top edge to seal the pastry. Carefully
wrap the rolls tightly in plastic wrap or foil.
Flatten each roll slightly by pushing gently on the
sides so the spirals will be oval-shaped, and
refrigerate until the pastry is firm, at least 2
hours. This may be done up to 4 days ahead of time.
Preheat oven to 375F, and line a cookie sheet (or 2 if
you have them) with baking parchment. Remove the rolls
from the refrigerator as you are ready to cut them.
With a sharp knife, cut the rolls crosswise into
3/8-inch slices. Place each oval onto the parchment,
leaving 1 1/2 inches of space between them. Transfer
the pan (s) to the middle of the oven, and bake until
the tops are lightly browned. With a spatula, turn the
spirals over and continue cooking until the second
side is lightly browned and the centers are cooked
through. If using 2 pans, rotate the pans during
baking for even baking. Remove the pans, slide the
swirls onto a rack to cool, and continue in the same
fashion until all the swirls are baked. Serve warm.
NOTE: If using your food processor to chop mushrooms,
you will be far more successful if you pulse them
several times to reach the desired consistency rather
than let the machine run. Over-processed mushrooms are
often watery and will not brown.

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HONEY ALMOND WHOLE WHEAT BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole blanched almonds
2 Cakes or packets (6 0z ea)
Active yeast
1 c Warm water (80-85 degrees)
1/4 c Packed brown sugar
1/3 c Honey
2 Eggs, beaten
1 t Salt
1/2 c Butter, melted
2 ts Grated orange rind
1/2 c Buttermilk or sour milk
2 c Whole wheat flour, unsifted
2 1/2 c White flour, unsifted
Brown sugar filling

Chop almonds. Note, that other nuts can be substituted. Crumble yeast if in
cake form) or packets and add into warm water and stir until dissolved.
Stir in brown sugar and honey. Stir in eggs, salt, melted butter, orange
rind and buttermilk (or sour milk). Mix all flours with all but 2
tablespoons of nuts; stir into liquid mixture. Let this very soft dough
rest for 10 minutes. Scrape dough onto board or pastry cloth dusted with
about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes,
working in flour on the board, until dough is elastic but still soft and
tender. Place dough in greased bowl. Cover with plastic wrap and let rise
in a warm place about 2 1/2 hours, or until doubled in bulk. (A turned off
oven with the light on is a good place.) Turn dough onto floured board
again; gently pat into a 12×10 inch rectangle. Sprinkle Brown sugar filling
over dough and roll up from the 10 inch side. Fold two ends under to make a
ball-shaped loaf and place on a greased baking sheet. Brush with melted
butter. Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches
long. Fasten with paper clips into a ring and set ring around the dough.
Cover loosely with plastic wrap and let rise in a warm oven until doubled
in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some
butter and brown sugar if you like) and bake at 350F for 1 hour or until
golden brown. Makes one 3 3/4 pound loaf. Cut into halves or quarters and
freeze separately, if you like. BROWN SUGAR FILLING: Mix 1/2 cup brown
sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ. I
also add some finely chopped nuts.

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Summer Tomato Sauce

Recipe By : Parade Magazine August 26, 1990
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 each plum tomatoes — cut 1/4″ ddice
1/2 cup black olives, pitted — coarsely chopped
3 each scallions — sliced
1 clove garlic — finely minced
salt — to taste
freshly ground black pepper — to taste
8 whole fresh basil leaves — slivered
1/4 cup olive oil
1/2 pound penne, ziti or fusilli pasta — cooked al dente

In a large bowl combine tomatoes, olives, scallions, garlic, salt,
pepper and slivered basil. Gently toss in the olove oil. Let rest,
covered for at least 2 hours for flavors to develop.
To serve, toss the cooked pasta into the prepared sauce and serve at
room temperature

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Butterscotch Quickies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups cornflakes
1/4 cup peanut butter
1 package (12 oz.) butterscotch chips

Melt in a glass bowl, the peanut butter and butterscotch in the microwave for a
pproximately 3 minutes. Remove. Mix in the cornflakes. Drop by teaspoonfuls
on to waxed paper. Let firm for about an hour or put in refrigerator to speed
up process.

busted by sooz

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Title: SHRIMP AND ASPARAGUS SALAD
Categories: Salads, Fish, Asparagus
Yield: 4 servings

1 lb GREEN OR PURPLE ASPARAGUS
1 lb Cooked, pealed cleaned
1/2 c Chopped red bell pepper
1/4 c Finely chopped parsley
1/2 ts Celery seed
1 tb Prepared horseradish
1 x Endive or Green leaf lettuce
4 ea Lemon wedges
1 x TRIMMED CUT IN 1/2 "Pieces
1 x Shrimp………………
1 c Mayonnaise (not salad dressg
1/2 ts Freshly ground white pepper
1/2 ts Salt
1/4 c Freshly squeezed lemon juice
2 ea Hard-cooked eggs, diced

Cook green asparagus in boiling salted water until barely tender,
about 1 minute. If purple asparagus is tender, don’t cook at all.
In mixing bowl, combine asparagus, shrimp and bell pepper. In
another bowl, mix mayonnaise, parsley, pepper, celery seed, salt,
horseradish and lemon juice; stir into shrimp mixture. Spoon onto
endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

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Title: When the frost is on the Punkin
Categories: Poem, Midwestern, 19th cent.
Yield: 1 Poem

When the frost is on the punkin and the fodder’s in the shock,
And you hear the kyouck and gobble of the struttin’ turkey-cock
And the clackin’ of the guineys, and the cluckin’ of the hens,
And the rooster’s hallylooyer as he tiptoes on the fence;
O, it’s then’s the times a feller is a-feelin’ at his best,
With the risin’ sun to greet him from a night of peaceful rest,
As he leaves the house, bareheaded, and goes out to feed the stock,
When the frost is on the punkin and the fodder’s in the shock.

They’s something kindo’ harty-like about the atmusfere
When the heat of summer’s over and the coolin’ fall is here–
Of course we miss the flowers, and the blossums on the trees,
And the mumble of the hummin’-birds and buzzin’ of the bees;
But the air’s so appetizen’; and the landscape through the haze
Of a crisp and sunny morning of the airly autumn days
Is a pictur’ that no painter has the colorin’ to mock–
When the frost is on the punkin and the fodder’s in the shock.

The husky, rusty russel of the tossels of the corn,
And the raspin’ of the tangled leaves, as golden as the morn;
The stubble in the furries–kindo’ lonesome-like, but still
A-preachin’ sermons to us of the barns they growed to fill;
The strawstack in the medder, and the reaper in the shed;
The hosses in theyr stalls below–the clover overhead!–
O, it sets my hart a c-clickin’ like the tickin’ of a clock,
When the frost is on the punkin and the fodder’s in the shock!

Then your apples all is gethered, and the ones a feller keeps
Is poured around the cellar-floor in red and yeller heaps;
And your cider-makin’ ‘s over, and your wimmern-folks is through
With their mince and apple-butter, and theyr souse and saussage,
too!… I don’t know how to tell it–but ef sich a thing could be
As the Angels wantin’ boardin’, and they’d call around on *me*–
I’d want to ‘commodate em–all the whole-indurin’ flock–
When the frost is on the punkin and the fodder’s in the shock!

James Whitcomb Riley
The Hoosier Poet

MM Format by John Hartman
Indianapolis, IN 26 September 1996

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Title: Trifle St. Croix
Categories: Desserts
Yield: 10 servings

5 Egg yolks
4 c Milk
1 tb Vanilla extract
1 c Sugar
pn Salt
2 tb Cornstarch (heaping tb)
2 tb Freshly grated nutmeg
4 tb Dark rum
1 Angel food cake
1 pk Macaroon cookies, crushed
Whipped cream to garnish
Toasted coconut to garnish

(From “Above and Beyond Parsley,”)

In a double boiler, combine egg yolks, milk, vanilla, sugar, salt and
cornstarch. Cook until thickened. Remove from heat. Add nutmeg and
rum. Set aside.

Lightly oil a springform pan with nonstick vegetable spray. Cover
bottom of pan with slices of angel food cake. Add 1/2 cup crushed
macaroons, followed by 1/2 custard mixture. Repeat cookie layer and
custard. Cover and refrigerate overnight. Remove sides of springform
pan and serve with whipped cream and toasted coconut.

Nutritional analysis per serving: 547 calories; 16.8 grams total fat;
(5.1 grams saturated fat); 13 grams protein; 20.3 grams
carbohydrates; 143.2 milligrams cholesterol; 498.4 milligrams sodium.

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