"21″ Club Rice Pudding

Recipe By : Aunt Salli’s
Serving Size : 10 Preparation Time :0:00
Categories : Rice Fruit
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart Milk
1 pint Heavy cream
1/2 teaspoon Salt
1 Vanilla bean
3/4 cup Long-grained rice
1 cup Granulated sugar
1 Egg yolk
1 1/2 cups Whipped cream
Raisins (optional)

In a heavy saucepan, combine the milk, cream, salt, vanilla bean and 3/4 cup
of the sugar and bring to a boil. Stirring well, add the rice. Allow the
mixture to simmer gently, covered, for 1 3/4 hours over a very low flame,
until rice is soft. Remove from the heat and cool slightly. Remove the
vanilla bean. Blending well, stir in the remaining 1/4 cup of sugar and the
egg yolk. Allow to cool a bit more. Preheat the broiler. Stir in all but 2
tablespoons of the whipped cream; pour the mixture into individual crocks or
a souffle dish. (Raisins my be placed in the bottom of the dishes, if
desired.) After spreading the remaining whipped cream in a thin layer over
the top, place the crocks or dish under the broiler until the pudding is
lightly browned. Chill before serving.

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Title: FRENCH APPLE CAKE WITH APRICOT GLAZE
Categories: Cakes
Yield: 12 servings

2 tb Margarine
1 c Sugar
1 Egg
2 c White flour
2 1/2 pt Baking powder
1 c Skim milk mixed with 1 ts
6 Granny Smith apples
1 TOPPING
1/3 c Brown sugar
1/2 ts Cinnamon
1/4 ts Freshly ground nutmeg
3 tb Margarine, no salt
1 GLAZE
1/2 c Apricot jam
1 ts Lemon juice
1 About 1 tsp water

Method: Preheat oven to 350# F. Spray a 9″ x 12″
baking dish with a nonstick spray Cream margarine with
sugar. Beat in egg. Sift together dry ingredients.
into egg mixture alternating with milk and vanilla. In
food processor, pro egg with sugar until well mixed.
Add margarine and process and then milk. dry
ingredients into processor and pulse 3 or 4 times,
just until mixed. ( wash processor – reserve for next
step.) Spread batter evenly into prepare dish.

Top with fruit. Mix topping ingredients together in
food processor or mixe Dot over top of cake. Bake 30
~ 40 minutes or until skewer comes out clean Cool
completely.

For glaze, heat together apricot jam, lemon juice and
water. Strain into s saucepan or glass measuring jug.
Heat on top of stove or in microwave unti boiling and
slightly reduced. If reduced too much, add a bit more
water. onto completely cooled cake with pastry brush.
Serve and enjoy.

Nutritional value per servings: 253 calories, 3.8 g
protein (6%), 54 g carbohydrate (83%), 3 g total fat
(11%) (.7 g saturated fat), 23 mg cholest 146 mg
sodium.

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Title: Easy To Make Bean Soup
Categories: New import
Yield: 4 servings

3/4 To 1 cup chopped onion
1 tb Vegetable oil
1 (4-ounce) can green chilies,
Drained
1 (16-ounce) can refried
Beans
2 c Chicken broth _
Salt, pepper and hot pepper
Sauce to taste
2 tb Chopped fresh cilantro
6 tb (approx.) grated Monterey
Jack or Cheddar cheese
6 tb Sour cream (approx.)

Place chopped onion and oil in a large saucepan over med-high heat.
Cook until onions are soft, but not brown. Coarsely chop green
chilies, unless they are already chopped, add to onions. Add refried
beans. Stir in chicken broth. Cook and stir until soup is heated
through and no lumps remain. Season to taste with salt and pepper.
(ingredients are already salty) Add spice to taste with pepper sauce.
Stir in cilantro just before serving. Garnish each serving with
grated cheese and sour cream.

Makes 6 servings.

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Title: Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits
Yield: 4 servings

1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely chopped
1 pk Choc. pudding mix,low-fat (4) 1/4 c Thawed dairy whipped
topping
2 Medium bananas, peeled 4 Bing cherries, fresh*
1/2 ts Lemon juice

* If bing cherries are not available, use 4 marachio cherries. 1.In
blender,process yogurt on high speed for 30 seconds, add pudding mix
and process 1 minute, scraping down sides of container as necessary.
2.Cut each banana into 6 diagonal slices and sprinkle with lemon
juice. 3.Arrange 2 banana quarters into each of 4 goblets or dessert
dishes, top with 1/4 pudding mixture. Sprinkle each portion with 1/4
of the pishachios, then top each with 1 tablespoon whipped topping
and 1 cherry. from *Prodigy’s Food and Wine-Healthy Eating Bulletin
Board, from Bridget Benjamin – PHFC09A.

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Title: Cheese Blintzes
Categories: Cheese/eggs, Desserts
Yield: 12 blintzes

2 c Ricotta cheese
-OR- dry curd cottage cheese
3 oz Cream cheese; softened
1/4 c Sugar
1 ts Vanilla
3 Eggs
1 c Milk
3/4 c Pancake Waffle Mix
— (Aunt Jemima Original)
2 tb Vegetable oil
2 tb Margarine or butter; melted
Dairy sour half and half
-OR- sour cream (optional)
Strawberry preserves (opt.)

In small mixer bowl, combine ricotta cheese, cream cheese, sugar and
vanilla. Beat at medium speed on electric mixer until smooth. Cover;
chill until ready to use.

Combine eggs, milk, pancake mix and oil; mix until smooth. Let stand 5
minutes. Heat 6 to 7-inch skillet over medium-high heat. For each
pancake, pour scant 1/4 cup batter into hot, prepared pan; immediately
tilt pan to coat bottom evenly with thin layer. Cook 45 seconds or until
top looks dry. Turn; cook about 20 seconds more. Stack pancakes between
sheets of wax paper.

Heat oven to 325 F. Grease 13×9-inch glass baking dish with 1 teaspoon
melted margarine. Spoon 2 rounded tablespoons filling into center of each
pancake. Fold 2 sides over filling; fold up ends to form a rectangle.
Place blintzes in prepared dish; brush with remaining margarine.* Bake 20
to 25 minutes or until heated through. Serve with sour half and half and
strawberry preserves, if desired.

*NOTE: At this point, blintzes may be covered tightly and refrigerated
several hours or overnight until ready to bake. Uncover; proceed as
recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 196
* carbohydrates 14 g
* protein 8 g
* fat 12 g
* calcium 187 mg
* sodium 240 mg
* cholesterol 90 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Easy Baked Tempeh

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Digest Apr95

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Tempeh
16 ounces Tomato sauce — Mcdougall
1/4 cup Onion — chopped fine
1/4 cup Cider vinegar
1/4 cup Soy sauce — low sodium
1/2 teaspoon Curry powder
1/4 teaspoon Ground ginger

Preparation Time: 0:50 Tempeh is a compact patty made by fermenting cooked
hulled soybeans with a beneficial mold that binds the beans together. Other
legumes, such as peas and lentils, and also grains, such as rice, wheat, and
barley — alone or in various combinations — are sometimes added. Because it
has a dense, solid consistency, it is often used to replace meat in various
dishes and on sandwiches. Like tofu, it is high in fat and protein. You will
find tempeh in the refrigerated or frozen food sections of your natural food
store. Refrigerated, it lasts a week, and frozen, it lasts indefinately.
Freezing does not change its texture appreciably.

Cut the tempeh into bite-sized pieces and set aside. Preheat the oven to 350
degrees. Combine the remaining ingredients in a small saucepan and simmer over
low heat until the sauce thickens slightly, about 10 minutes. Spoon a thin
layer of sauce on the bottom of a 2 – quart baking dish. Add the tempeh pieces
and cover with the remaining sauce. Bake for 20 to 30 minutes.

From the recipe files of Sue Smith, SueSmith9@aol.com. Posted by KevinVegan to
AOL. D/L April 16, 1995. Formatted using MMCONV 1.8. 1.80

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CORN BREAD DRIED FRUIT STUFFING *

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–BILLS20086—–
8 c Corn bread stuffing mix — OR
– your favorite fresh made
– cornbread
3/4 c Pitted prunes — halved
2/3 c Dried apricots — halved
1/2 c Triple sec — warmed
1 tb Unsalted butter
1 lg Onion — finely chopped
2 Garlic cloves — thin sliced
1 c Chicken broth

If making your own cornbread, prepare according to
your recipe. Cool in pan on rack to room temperature.
Cut into 1″ cubes. Place on baking sheet and bake in
preheated 350~ oven for 12 minutes to dry.

Combine prunes and apricots in a bowl. Add warmed
triple sec. Heat butter in a large skillet over low
heat. Add onion and garlic; saute 12 minutes or until
very soft. Transfer to a very large bowl. Add corn
bread cubes, chicken broth and fruits along with
triple sec. Stuff turkey according to directions on
turkey. Can also be made in a 9×13″ greased baking
dish. Bake, covered, in preheated 350~ oven for 35-40
minutes. Uncover last 10 minutes of baking for a
crispy top.

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Clam Dip #2

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sleeves Premium Saltines
2 Cans Minced Clams With Juice From 1 Can
1/4 Lb Melted Butter
2 Tsp Garlic Powder
2 Sprigs Dill, Finely Chopped

Crush saltines, and melt butter. Preheat oven to 350F. In baking dish
mix
crushed saltines, two cans of clams with juice from one can. Add garlic
powder, melted butter, and dill. Mix well. Bake for about 30 minutes or
until it bubbles. Serve with saltines.

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Title: PREMIER WHITE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 pk NESTLE Premier White baking
-bars, divided (6 oz ea;
-6 foil-wrapped bars)
2 1/4 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Butter or margarine,
-softened
1/3 c Sugar
1 Egg
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz; 1 1/2 cups)

Preheat oven to 350’F. In small saucepan over low heat, melt 3
foil-wrapped bars (6 ounces) Nestle Premier White baking bars; set aside.
In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, beat butter and sugar until creamy. Blend in egg and
vanilla extract. Beat in melted baking bars. Gradually beat in flour
mixture until soft dough forms. Shape dough into ball; flatten to 3/4″
thickness. Wrap in plastic wrap; refrigerate 15 minutes until firm.

On lightly floured surface, roll out dough to 1/8″ thickness. With 2 1/2″
to 3″ cookie cutters, cut dough into shapes. Place on ungreased cookie
sheets.

Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes.
Remove from cookie sheets; cool completely.

In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6
ounces) baking bars. Spread or pipe melted baking bars on cookies.
Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels,
attaching with melted baking bars.

Makes about 3 1/2 dozen cookies.

CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2″ hole near top edge
of each cut out before baking.

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Title: Clive Younghusband’s Venison Stew
Categories: Soups/stews, Meats
Yield: 12 servings

4 lb Venison (haunch, ham)
3 c Cheap red wine
1 1/2 c Red or white wine vinegar
pn Ground allspice
2 Whole bay leaves
4 c Celery, carrots, leeks,
Roughly chopped
Sugar
Salt
8 oz Jar of beef gravy
3/4 c Pearl onions, trimmed
3/4 c Fresh mushrooms
2 Cloves, garlic, crushed
2 pn Ground oregano
1 lb Salt pork, diced

1>. Pour half bottle of red wine and half the wine vinegar into a
non-aluminum pan. Add bay leaves, allspice and vegetables. Do not
season. Bring to a boil for 30 minutes. Cool to room temperature.
This can be done overnight in the refrigerator but allow to return to
room temperature before adding meat. Strain mixture through
cheescloth. Discard the vegetables and spices in the cheesecloth. 2>.
Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut
venison into 2″ cubes. Add to the strained mixture. Let mixture stand
in the refrigerator for 24 hours. 3>. Saute mushrooms and onions
until limp. Add gravy, garlic, oregano and the remaining red wine.
4>. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy
mixture. 5>. Remove venison from marinade. Throw away marinade. 6>.
Saute venison until brown. Add to mushroom/gravy mixture. Place
mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2
hours or until venison checks done. 7>. Serve stew over wild rice
with cranberry sauce on the side.

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