Lentil Soup with Prunes and Pears (Pressure Cooked)

Recipe By : Cooking Under Pressure by Lorna J. Sass; copyrighted 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon butter or oil
2 cups dried lentils — picked over rinsed
1/2 cup pearl barley — picked over rinsed
6 cups water
3/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1 cup pitted prunes — halved
3 ripe pears, peeled, cored — cut in large chunks
1 teaspoon salt — or to taste

serve 6 to 8

The thickness of the soup is somewhat unpredictable, so stand by with a bit of
water or stock to thin it down if necessary.

Heat the butter in the cooker and stir in the lentils and barley. Add the rema
ining ingredients except the salt. Lock the lid in place and over high heat br
ing to high pressure. Adjust the heat to maintain high pressure, and cook for
20 minutes. Let the pressure drop naturally or use a quick release method. Re
move the lid, tilting it away from you to allow any excess steam to escape. Ad
d salt to taste and serve.

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Butterscotch Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter
4 oz Demerara sugar
4 tb Golden syrup
14 oz Can evaporated milk
4 tb Chipped unsalted peanuts
6 ts Cornflour
Pieces of apple, pear and
-banana and popcorn, to
-serve

Method:

Put butter, sugar and golden syrup into a saucepan,
and heat gently until mixture begins to bubble,
stirring occasionally. Allow to boil for 1 minute.
Stir in evaporated milk and cook for 3-4 minutes until
sauce is hot and bubbling, then add chopped nuts. In a
small bowl, blend cornflour smoothly with 2
tablespoons water. Add mixture to sauce in pan and
heat until thickened, stirring. Pour into a fondue pot
and place over a burner to keep warm. Serve with
pieces of apple, pear and popcorn.

(Serves 4-6)

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Mix dry ingredients well. Using a medium saucepan over medium-high heat,
whisk dry ingredients into water. Stir until mixture boils (about 1
minute), then cover pan and reduce heat to low. Cook 4 minutes. Stir in
1/2 cup mild picante sauce. Serve hot or cold. Mixture thickens as it
cools.

For a festive dip, spoon warm dip into a 9"x12″ cake pan or cookie sheet.
Spread with 1/2 cup fat free sour cream and/or guacamole, 1 cup chopped
green onions, 1/2 cup grated low-fat cheddar cheese, and 1/4 cup chopped
or sliced olives. Top with extra salsa if desired.

For a quick meal, using an 8″ square or round cake pan, layer flour or
corn tortillas, hot bean dip, sour cream, cheese and olives. Top with
extra salsa if desired. Bake at 400x or in the microwave until mixture
bubbles in the middle, about 15 minutes. Serve topped with shredded
lettuce and chopped tomatoes.

Title: SPICY CHRISTMAS ORNAMENTS
Categories: Kids!, Non-food, Holiday, Christmas
Yield: 6 servings

1 c Applesauce
4 oz Ground cinnamon
1 oz Ground cloves
1 oz Ground nutmeg
1 oz Ground ginger

(1 oz = 1/8 c = 2 Tbs; 4 oz = 8 Tbs = 1/2 c.)

Combine everything and blend with your hands until dough is smooth.
Add more applesauce if necessary. Divide dough into quarters.

Sprinkle counter with cinnamon and roll out portion of dough to 1/4″
thick. Cut with cookie cutters and transfer to cookie sheet. Pierce
with skewer to form hole for hanging.

Turn ornaments every 12 hours and examine until they are dry. This
takes 3 to 5 days.

When the ornaments lose their scent, dab on oil of cinnamon.

Note: Roll out dough on aluminum foil and move the foil onto the
cookie sheet. It will help the ornaments keep their shape.

Note: You can alter the amounts as long as you use about 7 oz ground
spices to 1 c applesauce.

—–

PASSION FRUIT CAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Batter—-
18 1/4 oz Duncan Hines® Moist Deluxe
White Cake Mix
3 oz Lemon gelatin powder
2 ts Pure vanilla extract
3 Egg whites — whipped
3/4 c Water
1 tb Olive oil
Topping—-
6 oz Passion fruit juice —
Thawed
2 c Powdered sugar — sifted
3 tb Lemon juice, bottled
1/4 c Water

Soak top and bottom of a clay pot in water for at
least 15 minutes. To prepare batter, combine cake mix,
dry lemon gelatin, vanilla extract, egg whites, water,
and oil in a mixing bowl. Line bottom and up sides of
pot with waxed paper. Cover, and place in a cold oven.
Set temperature to 400. Bake for 45 minutes or until
springs back when touched. Meanwhile to prepare
topping, combine fruit juice, powdered sugar, lemon
juice, and water in a saucepan. Stir over medium heat
until sugar has dissolved. Remove cake from oven.
Prick top all over with a fork and immediatley pour
fruit juice mixture over top.

Recipe By : Cooking In Clay

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Title: FREEZER STRAWBERRY JAM
Categories: Jams, Condiments, Fruits
Yield: 1 servings

1 qt Ripe strawberries
4 c Sugar
2 tb Lemon juice
1/2 Bottle of liquid pectin

Crush berries thoroughly. Place in a large bowl. Add
sugar, mix well let stand. Mix lemon juice add
certo. Stir until all sugar crystals are dissolved.
Ladle quickly into jars leave to set, it may take 24
hours. Store in freezer. Will keep in the fridge for
3 weeks.

“The Settlement Cookbook”

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Cherry Nut Dump Cake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
*Haven’t tried it yet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cherry pie filling — (15 oz. can)
1 box Yellow cake Mix
1 cup nuts — (chopped Pecans)
1 (8oz. can crushed pineapple
1 cup melted butter
1 cup shredded coconut (Angel Flake)

Pre heat oven to 350 degrees. Grease a 9×13 in. pan. Spread pie filling
and crushed pineapple in bottom of pan. Pur dry cake mix evenly over the
top. Pour melted butter over cake mix. Then spread chopped nuts and
lastly the coconut. Bake 55 to 65 minutes or until toothpick in center
comes out clean.

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Per serving: 675 Calories; 40g Fat (52% calories from fat); 6g
Protein; 76g Carbohydrate; 63mg Cholesterol; 665mg Sodium

Title: Lemon Bisque
Categories: Soups, Appetizers
Yield: 6 servings

10 Servings
1 (3-oz.) pkg. lemon-flavored
-gelatin
1 1/4 c Boiling water
1/2 c Lemon juice
Grated peel of 1 lemon
1/4 c Sugar (the TIMES’ studied
-adjustment of Ms. Alden’s
1/3 Cup. Whatever.)
1 (14-oz.) can sweetened
-condensed milk, partially
-frozen
2 ts Melted margarine or butter

About 1/2 cup fine graham cracker crumbs

Dissolve the gelatin in boiling water; add the lemon juice, peel and
sugar. Chill until thickened, but still soft.

Pour the mixture into a large bowl, add the condensed milk and beat
with an electric mixer until smooth and thick.

Brush the melted margarine or butter over a 7-by-11-inch pan and coat
with soem of the graham cracker crumbs. Pour the lemon mixture into
the pan and sprinkle the top with more crumbs. Chill thoroughly
before serving.

MMMMM

Title: Fruit Leather
Categories: Desserts
Servings: 4

3 c Sliced Apples, Pears, Etc *
1 pn Salt
1 pn Ground Cinnamon
Juice Of 1/2 Lemon

* Prunes, dried Apricots, or berries
~————————————————————————-
Cook the fruit in enough water to cover, until very soft. Drain. Mix in
other ingredients. Puree in food processor fitted with steel blade, or in
blender. Spread no more than 1/4″ thick on a very well-greased cookie sheet
with edges (grease the edges too.) Leave in the oven set on the lowest temp
(or just the pilot light in gas ovens) for at least 6 hours or overnight.
Cut into 3×4″ pieces and roll up in pieces of wax paper. Store in a sealed
container in the refrigerator or freezer until needed.

MMMMM

Looks Like a Pumpkin Cake *

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
2 packages Chocolate cake mix
2 cans Cream cheese frosting
1 Banana with peel
1 package Cherry fruit roll-ups
Food colors; red — green
and yellow

Make the two chocalate cakes in bundt pans according to package directions.
Cool
Completely. Set one upside down on a plate with the second right side up so
that
they resemble a pumpkin shape. Set aside 1/4 cup of the frosting and tint the
remaing frosting orange using the red and yellow food coloring. Cut the banana
in half leaving the skin on and place it on the top center of the cake. Tint
the
reserved frosting green and frost the banana (this is the stem). Cut eyes,
nose,
mouth and any other features out of the cherry fruit roll up and decorate as
desired.

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