Sauteed Apples, Onions Red Cabbage

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes – Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tart apples (like Gravensteins) peeled — thinly
sliced
2 onions, each cut in half, then cut — into thin
slivers
1/2 head red cabbage — thinly shredded
2 – 4 T. apple cider vinegar
butter, duck fat, olive oil or bacon fat

Preheat oven to 350. Saute apples, onions and cabbage, separately in a small
amount of butter, duck fat, olive oil or bacon fat. Saute each just until
cooked through. After sauteing cabbage, add 2 to 4 tablespoons of apple
cider vinegar to the cabbage; it will turn a lovely pink color. Place
sauteed apples, onions, and cabbage in a large mixing bowl, toss lightly, and
then empty into a baking dish. Cover the pan loosely with aluminum foil;
bake for 30 minutes in a 350 oven.

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Creole Coffee Custard

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c Sugar

2 tb Water

2 c Light cream

2 Eggs,at room temperature

4 Egg yolks,at room temp.

1/2 c Louisiana coffee w/chicory

1. Combine half the sugar and the water in small, heavy skillet.

2. Stir over medium heat until sugar is dissolved and golden.

3. Divide evenly among six 6-ounce custard cups; immediately swirl each

custard cup to coat bottom.

4. Scald cream; meanwhile, beat together eggs and egg yolks in large bowl

until slightly thickened.

5. Gradually add remaining sugar, beating until well combined.

6. Gradually add cream, then coffee; strain into custard cups.

7. Place cups in shallow baking pan; add enough boiling water to pan to

come halfway up sides of cups.

8. Bake in preheated 325’F. oven 50 minutes, or until toothpick inserted in

center comes out clean.

9. Cool slightly and serve warm, or cool completely, unmold and chill.

NOTE Great with praline sauce!

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MANGO CHUTNEY SALSA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Mango, peeled and diced
1/8 c Red pepper, diced
1/4 tb Ginger, minced
1 oz Honey, liquid
1/2 tb Mint leaves, dry

NOTE: This sauce is excellent on chicken, lamb and
fish!

Combine all the ingredients in a small pot and bring
to a simmer. Reduce heat to medium-low and cook 5
minutes. Thats it!

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Title: CHOCOLATY CHILI
Categories: Chili
Yield: 2 servings

2 T Oil,vegetable
1 Onion,medium,finely chopped
2 Garlic cloves,finely chopped
1 lb Beef,coarse grind
1 cn Kidney beans (16oz ea)
1 cn Tomato puree (16oz ea)
1 cn Tomato paste (6oz ea)
1/2 c Green chiles,whole,domestic
1/2 c Water
2 oz Chocolate,bittersweet
2 T Red chile,hot-mild,ground
1 t Cumin
1 Beef bouillon cube

1. Heat the oil in a large skillet over medium heat. Add the onion and
garlic and cook until the onion is translucent.

2. Add the meat to the skillet. Break up any lumps with a fork and cook,
stirring occasionally, until the meat is evenly browned.

3. Stir in the kidney beans, tomato puree, tomato paste, green chile,
water, 1 ounce of the chocolate, ground chile, cumin and beef cube. Mix
well. Bring to a boil, then lower heat and simmer, uncovered, for 1/2 hour.
Stir occasionally.

4. Stir in the remaining chocolate and continue cooking until it is
thoroughly blended. Taste and adjust seasonings.

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Title: Kadaifi
Categories: Desserts, Greek, Vegan
Yield: 16 servings

1 lb Commercial raw kadaifi dough
1/2 c Margarine, mixed with some
— sweetener, melted
1 1/2 c Finely chopped almonds *
3 1/2 c Granulated sugar
Ground cinnamon
1/2 c Orange juice (optional)
2 c Water
1/2 c Liquid sweetener
2 tb Lemon juice

*Note: Use blanched almonds.

Open the raw kadaifi dough to the air for 10 to 15 minutes. Spread
half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking
pan and brush with half the margarine mixture. Combine the almonds,
1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small
bowl. (The orange juice will make the mixture like a paste that can
be spread with a knife.) Spread the almond mixture over the kadaifi
and cover with the remaining dough. Brush with the remaining butter
and bake in a moderate oven (350F) for 40 minutes or slightly longer,
until golden on top.

Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes.
Stir in the sweetener and lemon juice, bring to a boil and keep hot.
When done, remove the pastry to a rack to cool in the pan, then spoon
the hot syrup over the pastry. Cover with a dry towel and allow to
cool thoroughly. When cool, cut into square or diamond shapes of any
desired size. Dust with additional ground cinnamon just before
serving on dessert plates.

Adapted from Vilma Liacouras Chantiles, “The Food of Greece”. Posted
by Karen Mintzias

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COLD CHICKEN, CELERY AND WALNUT SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Chicken legs
2 Onions, peeled
1 Carrot, peeled
6 Black peppercorns
1 1/2 l Water ( 2 1/2 pints)
2 Heads celery, washed
3 tb Olive oil
5 Cloves garlic, peeled
200 g Shelled walnuts (7 oz)
2 tb Yoghurt
Sea salt
Black pepper, freshly ground

Remove ALL skin and fat from the chicken legs, place
them in a saucepan with one of the onions, the carrot,
the peppercorns and a large pinch of sea salt, cover
with the water, bring to the boil and simmer for 40-45
minutes.

Halfway through this time, chop up the remaining onion
and the celery and put them to soften in the olive oil
in a heavy, covered pan. When they are soft and the
chicken is cooked through, strain nearly all the stock
from round the chicken over the onion and celery and
continue simmering for another 15-20 minutes.

Strip the chicken meat from the bones and cover it
with one spoonful or so of stock to keep it moist.
Discard the bones and the carrot and the whole onion
from the stock.

In a large mortar crush the garlic with a little sea
salt. Pound the walnuts into this until they are quite
fine (*). Then pound in the chicken meat, which should
be quite soft. Bind this mixture with the yoghurt,
season it with pepper, liquidize the celery soup and
stir the chicken and nut mixture in.

Chill before eating (**).

(*) You can crush the walnuts in an electric blender
first; but do not add the garlic, as the blender would
have a brutalizing effect on its taste.

(**) This soup is best eaten cold, but is also good
warm !

From: B. Allen, The soup book, M Papermac, ISBN
0-333-58224-1

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Title: Oatmeal Crisps (Pat’s Crispy Oatmeal Cookies)
Categories: Cookies
Yield: 42 servings

3/4 c Margarine; softened
3/4 c Light brown sugar
1/2 c Sugar
1 lg Egg
1/2 ts Vanilla
1/4 ts Salt
3/4 c All-purpose flour
1 1/4 c Quick-cooking oats
1/2 c Chopped nuts (optional);
-finely chopped
1/2 c Raisins, seedless (o
-ptional) — moist

Recipe by: Woman’s Day (19xx)
Preparation Time: 0:12
Cream butter and sugars until fluffy with electric mixer. Beat in egg,
vanilla and salt.

By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts
and/or
raisins now.)

Crop by rounded teaspoons about 2 inches apart. They will spread. But if
you want them thinner still, flatten each one with a glass bottom that’s
been coated in granulated sugar.

Bake at 350.
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
Yield: 3-4 dozen

If raisins are dry, they will draw moisture from batter as they bake. So
use real fresh or plumb them with a little boiling water; drain.

—–

Title: LYCHEE SHERBET
Categories: Beverages, Desserts
Yield: 6 servings

24 Lychees
1 pk Gelatin, unflavored
1/4 c Water, cold
1/3 c Milk
1/2 c Sugar
1/3 c Milk
1 c Half and half
1 ts Lemon juice

Peel and seed lychees. Squeeze lychees through 2
thicknesses of cheesecloth to obtain 1 cup juice.
Sprinkle gelatin over cold water and let stand 5
minutes. Scald milk, add soaked gelatin, and stir
until thoroughly dissolved. Add sugar, mixing well.
Cool. Add milk and half and half. Stir in lychee
and lemon juice. Freeze in ice cream freezer.

Source: _Heart of the Palms: Favorite recipes of the
Palm Beaches_ Posted on GEnie by S.ZENSEN [Pattye],
Jun 18, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005

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Title: FUDGY BROWNIES
Categories: Digest, Nov.
Yield: 1 servings

1/2 c Unsweetened cocoa powder
3/4 c Unbleached flour
1 1/2 c Sugar
2 Egg whites (egg replacer for
2 eggs)
1/2 c Applesauce
1 t Baking powder
1/2 t Salt
1 t Vanilla
1 T Kahula
1 T Peanut butter
x Walnuts [opt]

Spray 8 x 8 pan w/ Pam. In medium bowl, sift together cocoa, flour, baking
powder salt. (measure ingredients before sifting)

Combine peanut butter with kahlua warmed in the microwave. It will be kind
of gluey.

In large bowl, mix kahlua/pb with sugar. It will be kind of crumbly and
won’t mix entirely.

Wisk in egg [replacer] , applesauce vanilla. Combineflour mixture w/
egg
mixture. (Add nuts, if using them) Bake 35-40 minutes @350!

NOTES:I had success with EnerG egg replacer. Also, this time I replaced 1/4
cup of the flour with the same amount of the King Arthur White Wheat.
(Didn’t want them to be too heavy)

1 Gram of Fat per Brownie
One poster reports that he/she eliminated the Kahlua and the recipe came
out okay.

Posted 21 Sep 1994 Lorraine.Brooks@Syntex.Com (Lorraine Brooks) to
rec.food.veg.cook. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV

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PEAR HARLEQUIN

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Preserves Jams
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Pears (underripe)
1 cn Pineapple (small can crushd)
1 Orange (juice grated rind)
4 oz Maraschino cherries
3 c Sugar (per 4 cup fruit mix)

Wipe, stem, peal and core pears. Cut in small pieces. Mix pears,
pineapple and orange (juice and rind) together. Measure. For each 4 cups
fruit mix, add 3 cups sugar. Cover and let stand overnight. Simmer until
thick (about 2 hours). Add cherries (cutting them in half). Stir well.
Process for 10 minutes in boiling water bath. Makes eight 6 oz. jars.

NOTE: This is good used as a topping on pound cake.

SOURCE: Ruby Branning Shared by Nancy Coleman

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