Honey-Almond Rugelach

Recipe By : Woman’s Day, Holiday Baking 1994
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup butter or margarine — softened
3 Ounces cream cheese — softened
8 Tablespoons honey — divided
2 Cups all-purpose flour
1 Teaspoon lemon juice
1 Teaspoon ground cinnamon
1 Cup almonds — finely chopped
1/2 Cup dried cherries — or cranberries

In a large bowl with an electric mixer on medium speed, beat the
butter and cream cheese until fluffy. Add 3 tablespoons honey and mix
well. Mix in the flour until the dough holds together. Form the dough
into a ball; wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees; line cookie sheets with parchment paper and
grease the parchment. Divide the dough into fourths. On a lightly
floured surface, with a lightly floured rolling pin, roll out the dough,
one piece at a time, into a 9-inch circle. In a small bowl or cup,
combine 2 tablespoons honey and lemon juice; mix well. Brush the dough
with some of the honey mixture; sprinkle 1/4 teaspoon cinnamon over the
entire surface. In another small bowl, combine the almonds, dried
cherries and the remaining 3 tablespoons honey; mix well. Spread 1/4
the almond mixture onto the circle of dough, stopping 1/2-inch from the
outer edge. Cut the circle into eight wedges. Starting at the wide
outer edge, roll up each triangle jelly roll style, toward the tip.
Gently bend both ends to form a crescent. Place on prepared cookie
sheet; refrigerate for 20 minutes or longer. Repeat with the remaining
dough, honey-lemon mixture, cinnamon and filling. Bake for 20 to 25
minutes, or until golden brown. Remove from the pan and cool on wire
racks. Unbaked crescents may be stored in a freezer-safe container or
bags and frozen for up to 3 months. Thaw before baking. Penny Halsey
(ATBN65B).

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Lamb and Tomato Casserole

Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Lamb
Main Dishes Tomatoes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds lamb shoulder
2 ounces butter
1 ounce all-purpose flour
1 teaspoon marjoram
8 ounces canned tomatoes
1 large onion
2 tablespoons oil
1/4 pint beef stock
salt and pepper

Cut the lamb into 1 inch cubes and chop the onions. Cook in the butter
and oil until the onions are soft and golden and the lamb is lightly
browned. Stir in the flour and cook for 2 minutes. Add seasoning,
marjoram, stock and tomatoes with their juice. Bring to the boil,
stirring well. Pour into crockpot, cover and cook on HIGH for 30
minutes, then on LOW for 6-7 hours.

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Title: Baked Sandwiches
Categories: Diabetic, Sandwiches, Low-fat/cal
Yield: 12 servings

1 1/4 c Water at 110 to 115 F 1 1/2 lb Lean ground beef
2 1/4 ts Quick-rise yeast (1 pkg) 1/2 c Chopped onions
2 c All-purpose flour 1 c Tomato sauce
1 ts Salt 1/4 c Catsup
1 Egg 1 ts Garlic salt
2 tb Vegetable oil 1/2 ts Leaf oregano
1 1/2 c Graham flour 1 pn Pepper
FILLING

May be frozen. Defrost in the fridge, on the way to a picnic or in
the microwave if you want them in a hurry.

Combine water and yeast in mixer bowl and let stand 5 minutes. Add
all purpose flour and mix at medium speed for another 4 minutes. Turn
the dough out onto a lightly floured board and knead a few times,
form into a ball and place in a well-greased mixing bowl. Turn the
ball over to grease the top, cover with a cloth and let stand at room
temperature to rise until doubled in volume.

While the dough is rising, cook the meat and onions over medium heat,
stirring frequently, until the onions are soft and the meat is
browned. Drain. Discard fat and juice, return meat and onions to the
pan. Add tomato sauce, catsup, seasoning and cook over medium heat
until the meat is dry with no noticeable liquid. Set meat mixture
aside to cool until dough is ready.

After the dough has doubled in volume, transfer it to a lightly
floured working surface. Knead lightly. Form into a roll and cut
into 12 equal portions. Form each portion into a little ball, cover
with a cloth and let rest for 10 minutes.

Roll each ball out to form a circle 5 to 6 inches across. Put about
1/4 cup of the meat mixture in the center of the circle. Pull the
dough up around the filling and press together at the top. Place on
a well greased cookie sheet, cover with a cloth and let stand about
30 to 40 minutes at room temperature or until doubled in volume. Bake
at 350 F for 40 to 45 minutes or until lightly browned and firm.
Serve hot, using 1 sandwich per serving, or refrigerate or freeze to
be used later.

1 sandwich – 293 cal, 2 bread, 2 lean meat exchanges 27 grams
carbohydrate, 21 grams protein, 9 grams fat, 574 mg sodium.

Low-sodium diets: Omit salt garlic salt. Use low-sodium tomato
sauce and catsup and 1/4 ts powdered garlic. Low-cholesterol diets:
Omit egg. Use 2 egg whites or 1/4 cup liquid egg substitute.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier, Dec 93

MMMMM

Title: Cold Noodles in Spicy Peanut Sauce
Categories: Entrees, Chinese, Pasta, Usenet
Yield: 4 Servings

2 tb Garlic, minced (fresh)
3 tb Coriander, minced
-(fresh)
1/2 c Peanut butter
5 oz Soy sauce, light
5 tb Sugar
Rice wine (between
-1/2 t to 1 T)
1 tb Hot bean paste
-(up to 2 T)
1 tb Sesame oil
1 lb Lo mein noodles (other
-noodles will do,
-such as ramen noodles,
-or even spaghetti)

Cook the lo mein according to directions. Let cool. Mix the rest of the
ingredients. Peanut butter doesn’t mix very well, so for a few minutes
you’ll think you’ve made a mistake. Don’t worry, just keep stirring until
it’s smooth. Add the sauce to the noodles.

Hot bean sauce also goes by the name Szechuan bean sauce etc. This is the
main “spicy” ingredient and should be handled with care. Vary this
ingredient to taste. This recipe is probably very good without it. It’s
also quite good served when the noodles are still hot.

NOTES:

* Mildly spicy cold noodles — I first had this at Brandy Ho’s in
Chinatown, San Francisco. I forget where I found the recipe.

: Difficulty: easy.
: Time: 10 minutes preparation, 5 minutes cooking.
: Precision: no need to measure.

: Edward Falk
: Sun Microsystems, Mountain View, California, USA
: falk@sun.com sun!falk

: Copyright (C) 1986 USENET Community Trust

—–

Orange Almond Cheesecake

Recipe By : The Cactus Restaurant, Toronto
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Crust:
1 1/2 cups graham cracker crumbs
1 cup unblanched almonds — coarsely ground
1/4 cup sugar
6 tbsps. sugar
Filling:
]4 eggs
1 cup sugar
1 1/2 lbs. cream cheese
2 tbsps. amaretto
2 tbsps. Cointreau or Grand Marnier
10 tbsps. freshly squeezed orange juice
1 tsp. pure vanilla
Topping:
1 tsp. gelatin
1/4 cup lukewarm water
1 1/2 cups whipping cream
1 tbsp. sugar
1/4 tsp. pure vanilla
2 tbsps. Cointreau or Grand Marnier

To make crust, combine ingredients and pat and spread over bottom and up sides
of a 9″ springform pan. Chill for 30 minutes.

To make filling, preheat oven to 350 degrees. Beat eggs and sugar until
fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange juice and
vanilla. Beat until well blended. Pour into chilled crust and bake for about
60 minutes or until filling is set. Allow to cool for about one hour before
adding topping.

To make topping, dissolve gelatin in water and allow to cool to room
temperature. Whip cream with sugar until stiff. Quickly whisk in vanilla,
Cointreau and dissolved gelatin with a rubber spatula. Spread topping evenly
over cake. Chill 4 to 6 hours.

——————————

NOTES: Makes a very large cheesecake which is truly decadent and calorie
laden!

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Per serving: 8504 Calories; 160g Fat (17% calories from fat); 23g Protein;
1781g Carbohydrate; 536mg Cholesterol; 1059mg Sodium

Title: Horseradish Sauce
Categories: Sauces
Servings: 4

1 1/2 c Mayonnaise
1/4 c Horseradish; Prepared
2 tb Light Corn Syrup Or Honey
2 tb Dry Sherry; OR
2 tb Tarragon Vinegar
2 ts Mustard; Prepared
1/4 ts Hot Pepper Sauce
1/8 ts Salt

Mix all the ingredients together in a small bowl and chill. Serve on
Short Ribs, Sliced Meats, or Cold Cuts. Cold cuts and meats can be
tongue, ham, bologna etc.

Makes 2 Cups of sauce

—————————————————————————–

Title: Viennese Breakfast Cake (kh)
Categories: Breakfast, Breads
Yield: 2 Servings

Bread
1/2 c Warm water
1 Pk dry yeast
1/4 c Sugar
1 t Salt
1 t Grated lemon peel
1 c Butter, softened
6 Eggs
4 1/2 c Flour (sift before measure)
Filling:
3 T Butter, softened
2/3 c Brown sugar
2 Egg yolks
2 T Milk
1/4 t Vanilla
2 c Finely chooped walnuts or
Pecans
1/4 c Butter, melted
Confectioners sugar

1. Day ahead, make dough; if possible, check temperature
of warm water with thermometer (105-115). Sprinkle yeast over water in
large bowl of electric mixer; stir until dissolved. Add sugar, salt,
peel, 1 cup butter, 6 eggs and 3 cups flour.

2. At medium speed, beat 4 minutes. Add remaining flour;
at low speed, beat until smooth about 2 minutes. Cover bowl with waxed
paper, then with a damp towel; let rise in warm place, draft free,
until double in bulk about 1 1/2 to 2 hours.

3. Refrigerate, covered, overnight. Next day, make filling:
In medium bowl, with wooden spoon, mix 3 tablespoons butter; brown
sugar and yolks. Stir in milk and vanilla; blend in nuts. Grease two
9X5X3″ pans. Remove dough from refrigerator.

4. Stir dough down with wooden spoon. Dough will be soft.
Turn out onto lightly floured board; divide in half. Return half to
bowl and place in refrigerator. On lightly floured pastry cloth or
surface, roll half of the dough into a rectangle, 14 by 9".

5. Brush with 1 Tablespoon melted butter. Spread with half
of filling, to 1/2″ from edge. From each end, roll up dough
lengthwise, jelly-roll fashion, toward center. Turn loaf over; place
in prepared pan, smooth side up. Lightly brush with melted butter.

6. Repeat with rest of dough. Let rise in warm place,
covered with towel, draft free, till double in bulk, about 1 1/2 hours.
Preheat oven to 350. Bake 35 minutes or till golden brown. Remove
from pan to rack. Sprinkle with confectioners sugar.

MMMMM

BEAN SOUP II

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cajun

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Small dry lima beans
1 Ham bone, OR>>>>
4 Ham hocks
Lemon pepper
Oleo
1 Bunch green onions, chopped
6 Stalks celery, chopped fine
Salt pepper to taste
Accent (MSG) as desired
Water, as needed

Wash and pick through lima beans. Cook in pressure
cooker until done. Saute onions and celery in oleo
until wilted. Place beans, vegs. and ham in large
soup kettle with plenty of water. Add salt and
pepper. Shake on lemon pepper seasoning and dash or
two of Accent. Simmer several hours until thick,
stirring occasionally. Very good crock-pot recipe.
Serve with Mexican corn bread. Freezes well.

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BASIC BISCUIT CRUST

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Crust

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Unbleached or whole wheat
-pastry flour
1/2 ts Salt
2 ts Baking powder
1/2 ts Baking soda
1 tb Safflower or soy margarine
3/4 c Soy milk
2 ts Honey or maple syrup

Sift flour, salt if desired, baking powder, and
baking soda into a large bowl. Using a pastry blender
or fork, cut the margarine into the flour mixture
until it resembles coarse meal. In a measruing cup,
combine soy milk and honey or syrup. Add the liquid
mixture to the flour mixture, stirring with a fork to
form a stiff dough. Add more buttermilk if dough is
too dry.
Knead lightly in bowl, about 3 to 5 minutes, until
the dough is no longer sticky. Thenturn out onto
lightly floured surface.Rollout into desired shape.
Makes enough crust to cover a 9- by 12-inch baking pan.

Per serving: 128 cal; 4 g prot; 3 g fat; 21 g carb; 0
chol; 211 mg sod; 1 g fiber; vegan

Adapted from Vegetarian Times, Nov 93/MM by DEEANNE

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WHITE DROP COOKIE

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
3 c Sugar — creamed
4 ea Eggs
1 c Milk — sweet
5 1/4 c Flour
1 t Baking soda — dissolved in 1
-/4 c. sour milk
4 ts Baking powder
1 t Vanilla
1/4 ts Nutmeg

This makes 6 dozen cookies..

Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in
moderate 350 F. oven.

Source: Mrs. Bert Sigsbey, Old Glory Grange, Lorain County, OH

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