Drepsley Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt. beef or chicken broth
Lots Parsley — cut up
salt to taste
1/2 cup flour
1 egg
1/4 cup milk

1. Beat the egg, blend in the flour, then the milk. The batter must be
runny.
2. When the meat broth is boiling rapidly, put a collander over it and
pour the batter through
it into the soup, stirring the batter with a spoon to quicken the
dribbling.
3) Quickly put the lid on the pot, turn the heat down to half and cook
slowly for four
mintues in the covered kettle.
4) Take off the lid , turn off the heat, add the parsley and serve the
soup immediately.

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NOTES : You need to serve this quickly so that the dreps – tiny
dumplings don’t absorbed too much of the broth.

Formatted for MC by: RecipeLu

WHOLE WHEAT APPLE-RAISIN BREAD – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Apple sauce (2 oz)
1/4 c Raisins (1 1/2 oz)
1/2 ts Cinnamon
2/3 c Water
1 t Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids
and yeast) inside the bread pan. Add liquid ingredients. Close cover
and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE
MODE. Press start. 5:00 will show.

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Quick Bread Salad

Recipe By : Better Homes and Gardens – May 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c olive oil
3 tbsp red wine vinegar
3 tbsp snipped fresh oregano
1/2 tsp sugar
1/4 tsp salt
1/4 ts pepper
1/4 lb whole wheat sourdough bread — cut in 1 1/2 in
cube
1/2 10oz pkg torn Italian-style mixed salad greens
1 med tomato — cut in thin wedges
1/4 c cherry tomatoes or yellow sweet pepper — halved
1/2 c Greek or other olives

In a screw-top jar combine oi, vinegar, oregano, sugar, salt and
pepper. Cover tightly and shake well.

In a large salad bowl combine bread cubes, torn Italian-style mixed
greens, tomato wedges, cherry tomatoes or sweet pepper and olives. Add
dressing; toss and serve.

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Title: Outrageous Ham Steak Sauce (Bbq)
Categories: Bbq sauces, Dips
Yield: 4 servings

3/4 c Ketcup
1/4 c Cider vinegar
2 t Worcestershire sauce
1/2 t Hot pepper sauce
2 T Mustard, Prepared
1/4 c Sugar, dark brown
1/2 t Salt

Cook sauce uncovered for 15 minutes. Marinate ham in sauce for 1/2 hour or
longer, grill, broil, or fry ham steak basting with the sauce as needed.
Very Good!!
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Anise Cookies

Recipe By : Veggie Life, May 1996, pg 83
Serving Size : 36 Preparation Time :0:00
Categories : Cookies Italian
Low Fat Vegetarian
Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 C Lowfat Margarine — *Note
1 C Light Brown Sugar
1/2 C Egg Beaters® 99% Egg Substitute — Plus
1 Tbsp Egg Beaters® 99% Egg Substitute — **Note
1 Tsp Vanilla Extract
2 C Whole-Wheat Pastry Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Salt
2 Tsp Whole Anise Seeds
Nonstick Cooking Spray

*NOTE: Original recipe used butter
**NOTE: Original recipe used 2 lg eggs

These warm, licorice-flavored treats are always a hit!

Preheat oven to 400 deg F and lightly spray two cookie sheets. In a medium
bowl, cream together butter and sugar. Add eggs and vanilla and mix
thoroughly.

In another bowl,whisk together flour, baking powder, salt and anise seeds.
Mix the dry ingredients into the wet. Using a teaspoon, drop dough onto
prepared cookie sheets and bake for 5 – 7 minutes, or until golden brown.

Makes 36 cookies.

LACTO/OVO

These are wonderful!! Really enjoyed the flavor.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : Cal 47.7
Fat 0.9g
Carb 9g
Fib 0.8g
Pro 1.1g
Sod 49mg
CFF 16.9%

Nutr. Assoc. : 0 0 0 0 0 1646 0 0 23 0

LENTIL-CARROT LOAF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Carrots — cut into 1/3-inch
-slices
1 1/2 c Lentils — cooked, drained
1/2 c Onions — finely chopped
1/2 ts Sage
1 t Curry powder
2 tb Shoyu or tamari
1 c Rolled oats
1/2 c Walnuts or pecans — chopped
2 tb Parsley — finely chopped

Steam the carrots until tender. Drain the carrots,
and, if desired, reserve the water to make a sauce to
serve with the loaf.

Mix together the cooked carrots and lentils. Mash
them coarsely with a potato masher. Add the remaining
ingredients and mix well.

Pack the mixture into a well-oiled loaf pan. Decorate
the top of the loaf with nut halves, if desired.

Bake at 350 degrees for 35-40 minutes, or until firm
and golden brown.

After baking, let the loaf stand for about 5 minutes,
and then unmold it onto a serving platter. For an
attractive presentation, surround the unmolded loaf
with sliced ripe tomatoes, or any other colorful
vegetable.

Serve with the sauce of your choice.

From the files of DEEANNE

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Title: CANTONESE CHICKEN SALAD WITH CASHEWS
Categories: Oriental, Salads, Poultry
Yield: 6 servings

2 c Peanut or vegetable oil
2 oz Rice stick noodles
1 tb Dry spicy mustard
1 1/2 tb Water
1 pn Sugar
1 pn Salt
1 Roast Chicken
– Deli (Cantonese-style)
– left whole
4 tb Roast chicken juices
2 ts Soy sauce
1 tb Vinegar
1 ts Asian sesame oil
4 Green onions
– mostly white section,
– cut into
– 2″ long fine shreds
1 bn Fresh coriander leaves
2 tb Toasted sesame seeds
6 c Shredded iceberg lettuce
-=OR=- Romaine lettuce
1 c Roasted cashews

IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull
noodles apart into 4 small batches. Add 1 small
handful at a time into the hot oil. They should puff
within a few seconds. If they do not, the oil is not
hot enough. With chopsticks or tongs, remove noodles
and drain on paper towel. Repeat with the remaining
noodles. Lightly crumble noodles. Makes about 4 cups.
In a small bowl, blend thoroughly the mustard, water,
sugar and salt; set aside for at least 10 minutes.
Open the cavity of the roast chicken; pour out the
juices and add them to any juices accompanying the
chicken. Strain and degrease the juice. Mix 4
tablespoons of the strained juice with soy sauce,
vinegar and sesame oil; set aside. Remove the chicken
meat from the bones. Hand shred by tearing the meat
into 1/4-by-2-inch-long shreds. Cut skin into 1
1/2-inch long thin slivers. In a large bowl mix
together the skin, chicken and reserved mustard
mixture. Add the green onions, coriander, sesame seeds
and reserved roasting juice mixture; toss together
like a salad. Just before serving, add lettuce and
cashews; toss together. Arrange over a bed of crumbled
rice stick noodles. Serve at room temperature.

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Caramelized Apple Charlotte

Recipe By : L’Acadamie de Cusines
Serving Size : 3 Preparation Time :0:00
Categories : Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 teaspoons unsalted butter
2 3/8 apples — chopped
2 3/8 teaspoons sugar
3 1/4 tablespoons heavy cream
1/4 lemon zest
5/8 teaspoon vanilla
1 5/8 tablespoons apricot jam
4 3/4 slices white bread — crusts removed
3 1/4 tablespoons clarified butter — melted
3 1/4 tablespoons sugar

1.Peel and core the apples. Cut into quarters and cook over medium heat in
butter, sugar, and cream until soft. Drain. Add the vanilla, lemon zest (grated
or finely chopped) and the apricot jam. Set aside.
2. Line a large mold or individual molds – clear ramekins – with the slices of
bread dipped in butter and sugar (rounds on the bottom, rectangles overlapping
on the side.) One side only – buttered side next to glass.
3. Fill with the apple mixture and cover with a greased round piece of
parchment paper.
4. Bake at 400F for 15 minutes or until the bread begins to caramelize on the
outside.

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Per serving: 355 Calories; 23g Fat (56% calories from fat); 1g Protein; 40g
Carbohydrate; 66mg Cholesterol; 11mg Sodium

NOTES : You will NEVER believe it’s not cake. And it can be made totally the
day before serving. Unmold immediately or they will stick.

Title: Faki (Hellenic Lentil Soup)
Categories: Diabetic, Soups/stews, Vegetarian, Main dish, Crockpot
Yield: 8 servings

1 c Lentils 4 Parsley sprigs
1 md Onion; chopped Mint, fresh; basil or other
2 Garlic cloves; up to 3 -favorite herb
-chopped 1/4 c Olive oil
1 Celery stalk; chopped 1 pn -Salt
3 Plum tomatoes, fresh; and 1 pn -Pepper
-juices -OR- 3 tb Vinegar
5 -Italian type plum tomatoes Oregano, dried; for garnish
1 Bay leaf

“This recipe also appeared in my cookbook, The Food of Greece”.

Wash lentils in a soup pot. Cover with 8 cups of cold water, and
bring to a boil. Cover the pot, turn off the heat, and let stand for
an hour. Bring to a boil, and stir in the onion, garlic and celery.
Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley,
your favorite herb and half the oil. Simmer for 30 minutes, stirring
occasionally. Add enough water to make 8 cups. Remove the bay leaf.
Season the soup, and add the remaining oil. Taste, and adjust the
seasonings. Serve hot with the vinegar and garnished with oregano,
rubbed between your palms.

SERVES:8

Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat
g mg carbohydrate: 13 potassium: 282.5 protein: 5
sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5

SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
Chantiles posted by Anne MacLellan

MMMMM

CHEF FREDDY’S WHITE SPAGHETTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (stick of)Butter [melted]
3/4 c Flour
2 c Milk [room temp.]
1 1/2 tb Onion powder
1 1/2 tb Garlic powder
1 t Italian seasoning
1 1/2 ts Mrs. Dash [original]
1 1/2 ts White pepper
1 cn (4oz) Mushrooms [sliced]
(or ¬ c fresh `shrooms)
1/2 c Parmesan (or Romano) cheese
[Grated]
Pasta for 6 servings

1) In a med to large bowl make a silk sauce by
whisking the flour into the melted butter adding a
little at a time `til the butter won’t take any more
flour and you have a thick paste. Whisk in the room
temp. milk `til it is silky smooth and free of
lumps… 2) Pour this into an electric frying pan and
simmer on low just to keep warm, stirring to prevent
lumping. (you may add more milk ¬ c at a time to keep
smooth, BUT NOT THIN)… 3) Add the remaining
ingredients (except the pasta) whisking completely
after each addition (adjusting for your personal
taste)… 4) Prepare your pasta, (fresh is best if you
can find it or make it), stirring the sauce
occasionally… 5) When the pasta is tender but not
over cooked, drain it in a collender and put it on a
warmed serving plate or platter, then carefully pour
the sauce over the top and garnish with sprigs of
fresh parsley… Serve with fresh italian bread or
rolls (plain or garlic) and a nice italian wine…

Variations: a) With meat; Brown 1« lbs. of ground beef
and 2 tb of dried minced onions in a frying pan. Drain
off the fat and pour on top of the pasta before you
pour on the sauce… b) With meatballs; Prepare your
favorite meatball recipe and when they are done put
them in the sauce and serve over the pasta… c) All
together now; The way that we like it is; after the
pasta is tender but not over cooked, add the ground
beef, stirring to mix well, then add the sauce, again
stirring to mix well…

Source: Chef Freddy’s Kitchen and Fred Goslin, in
Watertown NY, on Cyberealm Bbs. home of KookNet @
(315) 786-1120

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