Title: Makovyi Knysh (Poppy Seed Roll)
Categories: Christmas, Bread, Russian
Servings: 1

MMMMM—————————-ROLL DOUGH———————————
1 pk Active Dry Yeast
1/2 c ;Lukewarm Water, 115-120
-Degrees F.
1/2 c Milk; Lukewarm
2 3/4 c Unbleached All-Purpose Flour
4 oz Butter; 1 Stick
2 tb Sugar
1 lg Egg; Beaten With A Little
-Water For A Glaze
MMMMM————————POPPY SEED FILLING—————————–
1 c Poppy Seeds
Milk To Cover The Seeds
1 tb Sugar
2 tb Honey
1 ts Butter
Zest Of One Orange; (Orange
-Color On Peel)
Zest Of One Lemon; (Yellow
-Color On Peel)
2 lg Egg Whites

ROLL DOUGH:

Dissolve the sugar in the water and milk, then add the yeast, stirring to
dissolve, and let sit for 10 minutes. Combine the flour, butter (which
has been cut into small pieces), and the yeast mixture, kneading until the
dough forms a smooth ball. Or, in a food processor with the machine
running, add the butter to the flour, then add the yeast mixture. Process
until the dough forms a ball, adding flour or milk as necessary. Let rest
for a few minutes, then process 1 minute more. Place in a lightly oiled
bowl, turing once to oil the top, cover and let rise until double in bulk.

POPPY SEED FILLING:

Pour boiling water over the seeds, let stand for 5 minutes, pour off the
water and repeat, draining well. Cover with the milk in a saucepan and
bring to a boil, then strain. Grind with the steel blade in a blender or
processor until the seeds release the milk and turn white, then add the
sugar, honey, and butter. Cook in a heavy skillet for 1 minute over high
heat. Cool. When cool, add the egg whites and zests, blending well.

On a lightly floured surface, roll the dough into a long rectangle about
1-inch thick. Spread the filling evenly over the dough stopping 1-inch
from one long edge and roll up, making sure that the filling is sealed
inside. Place on a non-stick baking sheet, seam side down. Bake in a
preheated 350 Degree F. oven for 35 to 40 minutes. Brush with thegg laze
and cool on a wire rack.

MMMMM

Date: Sun, 16 Jan 94 17:00:23 MST
From: Sara Katsh

Bread Pudding Recipe

My mother’s fatfree version of the bread pudding we loved as kids. You
CAN go home again…

4c. bread cubes (from ends she saves in freezer)
2c. water or skim milk (hot)
2/3c. brown sugar
1/2c. raisins
2 apples, sliced thin
1/2 tsp. cinnamon
1 tsp. vanilla
3 egg whites

Combine bread cubes, raisins, and apples in large bowl. Add water or milk
and sugar. Mix thoroughly and let stand for 20-30 min. Add beaten egg
whites (just til foamy), cinnamon, and vanilla. Mix thoroughly. Pour
into a 1 1/2-quart sprayed casserole. Bake uncovered for 45 min. to 1
hr., until set and lightly browned.

PUMPKIN MUFFINS 2

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c All-purpose flour
3/4 c Sugar
2 tb Baking powder
2 ts Ground cinnamon
1/4 ts Salt
2 Eggs, lightly beaten
2 Egg whites, lightly beaten
1 c Skim milk
1/2 c Canola oil
1 c Canned pumpkin
1 tb Vanilla
1 c Chopped golden raisins
1/2 c Chopped walnuts

Preheat oven to 350’F. Place 24 paper baking cups in
muffin tins. Mix together flour, sugar, baking powder,
cinnamon and salt.

In another bowl, mix eggs, skim milk, oil, pumpkin and
vanilla; add to bowl with dry ingredients. Stir until
barely moistened. Fold in raisins and walnuts and fill
cup two-thirds full.

Bake 20 minutes, or until toothpick inserted in center
comes out clean. Remove from tins; cool on rack.

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Title: CHOCOLATE MACAROON CUPCAKES
Categories: Desserts, Nuts, Chocolate, Passover, Cakes
Yield: 12 servings

-SHERI KONOPKO (GXCH63B)
1 oz Bitter chocolate
3/4 c Condensed milk
1/8 ts Salt
2 c Shredded coconut
1 ts Vanilla

Melt chocolate; condensed milk and salt. Cook 10 min.
Add shredded coconut, and vanilla. Place in greased
cupcake tin Bake at 350 for 30 min. Formatted by
Elaine Radis; 3/92

—–

1/2 crown pumpkin (or other type) peeled and chopped
1 onion choppped
1 tablespoon of oil
1 teaspoon Corriander (seeds or ground)
1 teaspoon ground cumin
Cayenne pepper to taste (1/8 teaspoon)
2 cloves garlic chopped
1/2 inch of fresh ginger chopped
1 cup red lentils
150 g tomato puree
freshly ground black pepper
yoghurt or sour cream

Title: COCOA RICE PUDDING
Categories: Diabetic, Desserts, Rice
Yield: 8 sweet ones

1 1/2 c Cooked rice;
1/4 c Cocoa;
3 tb Granulated sugar replacement
1 ts Vanilla extract;
2 Eggs; separated
1/8 ts Salt;
1/4 ts Cream of tartar;

Combine cooked rice, cocoa, sugar replacement, vanilla
and egg yolks in mixing bowl. Stir to blend
completely. Beat egg whites with salt and cream of
tartar into stiff peaks. Gently fold eggs whites into
cocoa mixture. Pour into a greased 1-qt. baking dish.
Bake at 350 degrees for 15 or 20 minutes or until
pudding is set.

Food Exchanges per serving: 2/3 BREAD EXCHANGE + 1/2
FAT EXCHANGE; CAL: 67 Source: The Diabetic Chocolate
Cookbook by Mary Jane Finsand Brought to you and
yours via Nancy O’Brion and her Meal Master.

—–

Title: GUACAMOLE DIP #1
Categories: Dips, Mexican
Yield: 6 servings

1 Avocado, peeled and seeded
1 tb Lemon juice
2 tb Chopped canned green chiles
1/2 c Chopped tomato
2 tb Mayonnaise
1 ts Salt
1/8 ts Garlic powder
4 Drops hot pepper sauce

Cooked artichokes, chilled (optional)

Puree avocado with lemon juice in blender. In small bowl, combine avocado
mixture, green chiles, tomato, mayonnaise, salt, garlic powder and hot
pepper sauce. Cover and chill 1 hour. Serve with chilled artichokes, if
desired.

—–

Title: DON’S VENISON CHILI
Categories: Meats
Yield: 6 servings

4 lb Boneless, cubed venison
3 T Bacon grease
5 T Fresh ground cumin
1 1/2 Cans of beer [*not Lite]
1/2 t Cayenne pepper
6 Jalapenos fresh whole
2 Jalapenos seeded chopped
3 T Soy sauce
1/2 c Chopped green Bell pepper
8 oz Can tomato sauce
2 c Stewwed tomatos
2 T Masa harina

Brown meat in bacon grease. Saute the onions, the
chopped jalapenos, the Bell peppers in the bacon grease
until the onions start to become transparent. Meanwhile
bring the beer whiskey to a boil and add
the meat, seasonings, except for 1 Tblpsn of cumin, the
onions/peppers to the pot. Allow to boil for 5-7 minutes.
Reduce the ehat to medium then add the tomatos tomato
sauce. Stir occassionally while continuing to cook for 30
minutes. reduce heat to simmer and cook for 1 hour.
This is an original venison chili recipe that I had
sworn never to reveal ever to anyone. My daughter has asked
that I give it to you so I will do so…with many 2nd.
thoughts. Enjoy!

—–

Halloween Black Cat Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup crunchy peanut butter
1/3 Cup water
2 eggs
1 Package chocolate cake mix
M Ms. Plain Chocolate Candy
Red hots

Preparation :
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix
well. Form dough into 1-inch balls. Place on ungreased cookie sheet.
Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top
of cookie. Add M M’s (eyes) and red hots (nose). Press fork into dough to
form whiskers.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen.

– – – – – – – – – – – – – – – – – –

HOUSTON’S CANADIAN CHEESE SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LANGE (MDTR71A)
1/2 c Margarine
1 c Carrots — 1/8″ cube
1/2 c Celery — 1/8″ cube
3 c Chicken broth
3 c Half-and-half
2 lb Velveeta cheese — sm cubes
1 tb Fresh parsley — chop fine
Diced tomatoes — or
Diced jalapeno chiles as —
Garnish (opt)

Melt the margarine in a Dutch oven. Add the carrots,
onions and celery all at once and saute until soft but
not brown. Add flour and stir to combine. Cook until
mixture begins to turn a light-brown color. Over
medium high heat, add the chicken broth a little at a
time. Stir and continue to cook and stir with a whisk
until a thick base if formed. Add half and half being
careful not to let it boil. Add cheese, stirring until
melted. Just before serving add parsley. Garnish with
diced tomatoes and jalapenos, if desired.
Source:Houston’s Restaurant

Recipe By :

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