BREAD PUDDING

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices firm white bread
1 to 2 Tbsp soft butter
1/2 cup raisins
2 eggs
1/3 cup firmly packed light brown sugar
Pinch salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/4 cups warm milk
1 teaspoon vanilla extract
1 teaspoon white sugar

Thoroughly grease an 8-inch square or round baking pan. Toast the bread on
both sides until lightly colored. The bread should remain soft inside.
Spread butter on both sides of each slice, then cut it up into 1-inch cubes.
you should have 2 1/2 to 3 cups of bread cubes. Arrange the bread cubes in
the baking pan; sprinkle with raisins. In a bowl, lightly beat the eggs with
a whisk. Add the brown sugar, salt, cinnamon, and nutmeg. Gradually add the
warm milk and vanilla, stirring until combined. Pour the mixture over the
bread cubes. Let stand for 30 minutes, pressing the bread down occasionally
to absorb the custard. Sprinkle with 1 teaspoon of sugar over the top.
Preheat the oven to 325F. Bake the pudding for 50 to 60 minutes, or until a
knife inserted between the center and edge of pan comes out clean. The
pudding should be golden brown and puffed. Cool on a rack. Serve warm or
cold with whipped cream and fresh berries.

YIELD: 6 servings

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California Garlic Soup Fondue

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
40 Cloves fresh garlic, minced
3 tb Butter
2 cn 10 3/4 oz. ea chicken broth
2 cn Water
1/2 c Extra dry champagne
4 Slices French bread
4 Slices Gruyere cheese
Cayenne pepper
Minced chives

Saute garlic in butter for 10 minutes, stirring often.
Do not brown. Add broth, water, champagne and simmer 5
minutes. Toast bread. Ladle soup into bowls. Float
bread on top of soup, sprinkle with cheese and bake at
475 degrees, uncovered, for 15 minutes. Sprinkle with
cayenne and chives.

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Title: UNCOOKED RASPBERRY JELLY – CERTO LIQUID
Categories: Preserves
Yield: 1 servings

———————–RED RASPBERRY———————–
2 1/2 c Prepared juice
5 c Sugar
1 pk Certo liquid *

———————–YIELD 5 CUPS———————–

* NOTE pk means 1 pouch containing 85 ml.

1. Wash jars and lids in hot soapy water, rinse and
sterilize jars and lids by (1) boiling in water for 15
minutes (leave in water til needed.) Lids may be
sterilized by placing in boiling water and boiling 5
minutes (leave in warm water til needed.) Utensils
should also be sterilized.

2.Stem and thoroughly crush fully ripe fruit. To
extract juice, place prepared in jelly bag and
squeeze. NOTE: To make own jelly bag, use a square
meter of cheesecloth, 3 layers thick. Wet cloth and
spread over a colander or strainer in a bowl. Add
fruit. Bring corners of cloth together. Twist bag or
cloth and squeeze to extract juice. For clearer jelly,
use 1 1/2 times fruit called for and let juice drip
through without squeezing.

3. Using liquid measure, measure the amount of
prepared juice and add to a large bowl.

4. To measured juice in bowl, add the exact amount of
sugar specified. DO NOT REDUCE sugar. Sugar is
critical for the set. Mix well and let stand 10
minutes.

5. Add CERTO liquid to juice mixture and continue
stirring a full 3 minutes. A few sugar crystals will
remain.

6. Pour jelly into washed containers leaving 1/4 inch
head room.

7. Cover containers at once with tight fitting lids.
Let stand at room temperature 24 hours til set. Store
in freezer. If using within 3 weeks, store in
refrigerator.

Typed at you by The MoM!

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STATE FAIR ZUCCHINI CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Shredded zucchini*
2 c Sugar
1 c Cooking oil
3 Eggs
1 t Baking soda
1 1/2 ts Baking powder
2 1/3 c All-purpose flour
1/2 c Soy flour
1 t Salt
1 t Cinnamon
1/2 c Chopped walnuts or pecans
1/2 c Golden raisins
—–FROSTING—–
3 oz Light cream cheese
1/2 c Soy margarine
2 c Confectioner’s sugar
4 dr Lemon extract
1/2 c Chopped walnuts or pecans
-(optional)

Preheat oven to 350 F. Peel zucchini, remove seeds and shred.
*Press firmly in measuring cup. Drain off excess water. Set aside.

Cream together sugar, oil, and eggs; beat for 2 minutes. Stir in shredded
zucchini. Sift dry ingredients together with raisins and nuts. Gradually
add dry ingredients to liquid mixture.

Spray a 9 x 13-inch baking pan with non-stick vegetable coating. Bake 40
minutes or until a toothpick comes clean from the cake center. Cool.

Frosting: Soften margarine and cream cheese at room temperature for 15
minutes. Stir until completely blended. Blend in lemon extract. Add
confectioner’s sugar and mix until smooth. Frost cake and top with nuts,
if desired.

Reprinted with permission from the Indiana Soybean Development Council.

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Title: CHICKEN GINGER SALAD
Categories: Poultry, Salads
Yield: 4 servings

4 c Dried cooked chicken
2 8 oz cans of artichoke heart
1 cn Baby corn; 7 oz size
1 tb Fresh ginger
1 tb Shredded fresh basil
1 tb Soy sauce
Mayonaise
Salt and pepper to taste
Sasame oil
Lemon juice

Drian and rinse artichoke hearts and corn and let sit in water for about 1
hour. Drain and quarter Artichoke hearts and cut the corn cobs into smaller
pieces. Set aside and peel ginger and julienne into match stick size
pieces. Let sit in a cup tossed with a little sesame oil. toss Chicken,
Artichoke hearts, corn, ginger, mayonaise and soy sauce. (use mayo to your
taste) together with salt and pepper. test for taste and add a squeeze of
lemon juice and garnish with basil. Serve over a platter of lettice and
place tomatoes around the edges. Serve with french bread or a warm bread of
your choise and cheese. A nice fruit cup would be good with this.

—–

Winter Green Salad With Olives

Recipe By : Vegetarian Times, Mar 1994, p 39
Serving Size : 6 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vinaigrette:
1/3 C Orange Juice
3 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 Tbsp Chopped Drained Capers
1/2 Tsp Dried Oregano
Salad:
6 C Mixed Winter Greens
1/2 C Pomegranate Cells
3 Tbsp Chopped Olives
2 Tbsp Pine Nuts — Toasted

Vinaigrette: Combine all ingredients in a jar; cover and shake vigorously.

Salad: Toss greens, pomegranate cells, olives and vinaigrette in a large
bowl. Sprinkle with pine nuts.

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Nutr. Assoc. : 0 0 0 0 2478 0 0 3921 4539 0 0

Curried Apple Soup

Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Diabetes Lowfat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons canola oil
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup diced carrots
2 tart apples — peeled
cored and sliced thin
1/4 cup unbleached white flour
1 teaspoon curry powder
5 cups low-fat low-sodium chicken broth
1 cup canned tomatoes — drained
and cut into pieces
1 teaspoon minced parsley
2 whole cloves
1 teaspoon sugar
1/2 teaspoon mace
fresh ground pepper
1 dash salt — optional

Preparation — 25 minutes

1. Heat the oil in a stockpot over medium-high heat. Add the onion, celery,
carrots, and apples and saute for 5 minutes.

2. Mix together the flour and curry powder. Sprinkle over the mixture in
the pot.

3. Add the broth and cook for 2 minutes. Add the tomatoes, parsley, and
cloves.

4. Add the sugar, mace, pepper, and salt. Cook, covered, for 20 minutes.
Discard the cloves and serve.

[Calories, 94; Calories from Fat; 30; Total Fat, 3 g; Saturated Fat, 1 g;
Cholesterol, 0 mg; Sodium, 140 mg; Carbohydrate, 17 g; Dietary Fiber, 2 g;
Sugars, 10 g; Protein, 3 g]

Notes: *Recipe from Memorable Menus Made Easy by Robyn Webb, M.S. American
Diabetes Association Distributed by NTC/Contemporary Publishing 1997 ISBN:
0-945448-82-1 http://www.lisaekus.com/fall97/memmenus.html

kitpath@earthlink.net 8/28/98
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Title: JULIA CHILD’S CHOCOLATE MOUSSE
Categories: Desserts, Chocolate
Yield: 8 servings

8 oz Sweet or semi sweet baking
-chocolate, melted with
1/4 c Strong coffee
3 oz Unsalted butter (6 Tb)
3 Egg yolks
1 c Heavy cream (make sure it’s
-the heavy variety)
3 Egg whites
1/4 c Instant (finely ground)
-sugar

MMMMM————————–OPTIONAL——————————-
Whipped cream

Beat the soft butter into the smoothly melted chocolate. One by one,
beat in the egg yolks. Beat the cream over ice until it leaves light
traces on the surface. Beat the egg whites until they form soft
peaks. While beating, sprinkle in the sugar by spoonfuls and continue
beating until stiff shining peaks are formed. Scrape the chocolate
mixture down the side of the egg-white bowl, and delicately fold in
the whipped cream. Turn the mousse into attractive serving bowls.
Cover and chill several hours. You may wish to decorate the mousse
with swirls of whipped cream, or to pass whipped cream separately.

Julia Child – The way to cook. Published by Alfred A. Knopf, Inc.
Copyright 1989 by Julia Child. Isbn 0-394-53264-3.

MMMMM

Title: Baked Chicken Salad (Oster Kitchen Center Cookbook)
Categories: Cheese/eggs, Casseroles, Main dish, Poultry
Yield: 4 servings

2 c Chicken -cooked, diced
1 1/2 c Celery – diced
1/2 c Almonds – blanched
4 c Potato chips – whole
1/2 c Mayonnaise
1 ea Lemon slice – peeled
1/2 ea Onion – small
1 c Cheddar cheese cubes

Heat oven to 375F. Grease a 2-quart casserole. Put chicken and
celery into casserole. Blender – chop nuts and add to chicken. Put
2 cups of potato chips into blender container, cover and process 4
cycles at (stir). Empty onto wax paper and set aside. Repeat with
remaining chips. Put remaining ingredients into container, cover and
process at (blend) until smooth. Add to chicken and mix well.
Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle
is defined as a 1 second pulse operation with a pause for food to
settle before repeating.

MMMMM

Lasagna al Pesto

Recipe By:
Serving Size: 8
Preparation Time: 1:00
Categories: Casseroles Vegetarian Main Dishes Italian Cheese
Eggs

Amount Measure Ingredient Preparation Method
1 pound fresh spinach
1 cup minced onions
3 tablespoons olive oil divided
salt and pepper to taste
1/4 cup grated parmesan cheese
1 cup pesto
2 pounds ricotta cheese, part skim milk
1 pound lasagna noodles spinach pasta
1/2 pound mozzarella cheese grated

Preheat the oven to 350°.

Clean stem the spinach. Chop it very fine. Set aside temporarily.

In a large, heavy skillet, saute the onions in 2 tablespoons of the
olive oil over low heat
until the onions are soft and clear, about 5-8 minutes. Add the salt
pepper in moderate amounts; remove the skillet from the heat. Stir
in the raw chopped spinach and stir well; transfer to a large bowl.
Add the pesto the ricotta; mix thoroughly.

Meanwhile, put up a large pot of water to boil for the lasagna
noodles. Cook the pasta until just barely tender, about 2 minutes;
they will finish cooking in the oven. Drain the lasagna noodles,
rinse under cold running water and drizzle them with the remaining 1
tablespoon of olive oil so that they do not stick together.

Spay a 9″ x 13″ baking dish with non-stick cooking spray. Layer 1/4
of the noodles in the bottom of the dish; spread with 1/3 of the
spinach/pesto/ricotta mixture over the noodles; sprinkle 1/3 of the
grated mozzarella cheese over. Repeat with another layer of noodles,
filling and cheese; repeat a third time. Finish with a final layer of
noodles; sprinkle on the parmesan cheese. Drizzle with a bit more
olive oil, if desired. Cover with foil and bake for 35-40 minutes.