Candy Apple Cheese Pie

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
14 ozs fat-free sweetened condensed milk
1/3 c lemon juice — at room temperature
1 tsp pure vanilla extract
1 c apples — sliced
1/4 c cinnamon candies
1/4 c water
2 tbsps water
2 tsps cornstarch

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to
prepare filling, combine cream cheese, sweetened condensed milk, lemon
juice. and vanilla in a mixing bowl. Pour into prebaked pie crust. Arrange
apple slices over cream cheese mixture. In a saucepan, over low heat,
dissolve cinnamon candies in 1/4 cup water. Stir remaining water and
cornstarch together. Add to cinnamon mixture. Cook and stir until mixture
thickens and boils. Remove from heat; cool slightly. Drizzle over apples.
Chill 3 hours or until set.

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Per serving: 277 Calories; 2g Fat (7% calories from fat); 9g Protein; 55g
Carbohydrate; 4mg Cholesterol; 251mg Sodium

1 spaghetti squash (I used 1/2 of a 3.3 lb. squash
= 1.5 kg Courge Spaghetti
1 medium zucchini (Italian squash) grated
1 cup tomato sauce (or 1 6 oz. can tomato paste + 2 oz water)
1 tsp dried or finely cut fresh basil
1 tsp dried crushed oregano
1 tsp garlic powder (or two cloves finely chopped fresh)
1/4 tsp fresh ground black pepper
1/4 tsp salt (optional)
serrano chili sauce (or any other hot sauce) to taste (optional)

(This dish requires 20 minutes of baking, but the first part of
the preparation of the spaghetti squash can be done stovetop
or microwave.

Cut spaghetti squash in half length-wise. Carefuly scrape out
seeds, but do not cut into the body of the squash. While the
squash is cooking you can prepare the other ingredients.

Stovetop: place half squash cut side down in a pot with 2″ (5 cm)
water, cover and boil for 20 minutes.
Microwave: place half squash in a dish with 1/4 cup water, cover
with plastic wrap and cook at high (>600 watts) for 7 minutes.

Squash is half cooked. With fork, scrape out squash to produce
spaghetti-like strands. A thin, hard shell will be left.

In a large bowl, add spaghetti squash, tomato sauce, grated
zucchini and spices. Mix well and spoon into squash shell (or
casserole dish), top with nutritional yeast, a little more
garlic powder (and, if desired, non-fat grated parmesan cheese).

Bake at 350 degrees F. (175 C.) for 20 minutes or until done.

Nutritional Analysis:
Each 8 oz (.25 l.) serving has 66 calories, less than 0.25 g fat.

Notes:

I served it with brown rice and fresh non-fat French Bread.
It would be an ideal filling for a pita pocket or tortilla.

What to do with the other half of the squash? Stick it in the
refrigerator for a few days, then prepare it as shown above,
except microwave for 10 minutes or boil for 30, and then scrape
it out and serve topped with your favorite spaghetti sauce.

Time:
This took about 8 minutes of working time, 7 minutes of
microwaving while getting the rest ready, and then waiting
20 minutes while it baked. Smell and taste was delicious.
Source:a sticker attached to a spaghetti squash by Linden Associated Growers,
Linden, CA.
Makes: 6 servings.

MIMOSA BEET SALAD

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds beets without greens, — washed
6 tablespoons olive oil
4 tablespoons + 2 tsp white-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 3/4 teaspoons salt
1/2 teaspoon pepper
3/4 cup diced red onion
2 large hard-cooked eggs
1 tablespoon parsley
frisee or chicory leaves, — for garnish

Preheat oven to 400. In large roasting pan, place beets, still wet;
cover pan tightly with foil. Roast 1 hour or until beets are easily
pierced with knife; let cool. Peel; cut into 1/2 inch chunks.
Dressing: In bowl, whisk together oil, all the vinegar, the mustard,
honey salt and pepper. Toss beets with dressing; let stand 1 hour,
tossing occasionally. (Can be made to this point 2 days ahead; cover;
refrigerate) Mix in onion. Finely chop eggs mix with parsley. Place
beet salad on serving plate. Sprinkle with frissee. Makes 8 servings.

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Title: FIVE-SPICE TOFU
Categories: Appetizers, Chinese
Yield: 1 servings

2 Ckes tofu, firm
3 tb Tamari
3/4 c Water
1/4 ts Five-spice powder
2 Whole stars of star anise
1 ts Molasses

Cut each cake of tofu in half horizontally. Combine
marinade ingredients in a pot wide enough to accept
the four tofu pieces in a single layer. Bring marinade
to a boil add tofu. Simmer, uncovered, on very low
heat for 10 minutes. Remove from heat marinate for
3 hours, turning 2 or 3 times. Keeps refrigerated
wrapped for a week.

“Sundays at Moosewood Restaurant Cookbook”

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HOLDERKUECHLE (ELDERBERRY FRITTERS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
200 g Flour (1 3/4 cups)
2 Eggs
1/8 l Milk (1/2 cup plus 1/2 Tbsp)
Small pinch salt
16 Elderberry blossoms with
-stems
Sugar for dusting
750 g Lard or shortening for
-frying (1 lb 11 oz)

With a whisk, mix the flour, eggs, salt, and milk into a pancake batter.
Rinse the elderberry blossoms several times, then pat dry with paper towel.
Briefly dip the blossoms into the dough, and then deep fry until golden
brown. Dust with sugar and serve.

Serves 4.

From: D’SCHWAEBISCH’ KUCHE’ by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92

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Title: Sambal Oelek (Chillies Spices)
Categories: Indonesian, Sauces
Yield: 1 servings

1 Dozen red chillies
1/2 t Shrimp paste
1/2 t Salt
1 T Tamarind juice

** This mixture is an ingredient used in most Indonesian dishes. It can be
kept in the refrigerator for several weeks.
~————————————————————————-

Pound chillies, shrimp paste and salt together in a mortar. Stir in
tamarind juice.

Alternatively, blend all ingredients in a blender.

Imran C.
Gold Coast

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Make Ahead Hot Cereal

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Kid Stuff

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large amount cooked hot cereal — cooled

Simple Hot Cereal Toppers
1. Maple syrup
2. Crunchy low fat granola
3. Apple butter
4. Dried mixed tropical fruit
5. Drained pineapple chunks
6. Sliced bananas flaked coconut
7. Fruit preserves
8. Warmed cinnamon applesauce
9. Peanut butter semisweet chocolate — chips

Special Toppers
1. Saute sliced apples in butter — cinnamon
2. Toasted pecan pieces caramel topping
3. Dried cranberries heated in cranberry — juice
until soft

Cook a large batch of hot cereal and let it cool in the pot (it will become
quite stiff). Using an ice cream scoop, drop serving size mounds on a
foil-lined cookied sheet. Freeze until hard; pop portions into a plastic
freezer bag, seal and return to freezer. To serve, place cereal in a
microwave safe bowl and microwave on high until hot, stirring occasionally.
Top with “Simple Toppers” or “Special Toppers” listed above.

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Title: WHITE TURNIP SOUP (POTAGE AUX NAVETS BLANCS)
Categories: Soups, Vegetables
Yield: 6 Servings

1.00 tb Butter
8.00 sm Turnips (1 1/2lb), peeled,
-coarsely chopped
1.00 lg Onion, coarsely chopped
6.00 c To 8 cups boiling water
4.00 sl To 5 sl good-quality white
Bread, i.e, French, peasant
2.00 ts Salt, if desired
0.50 ts Freshly ground black pepper
4.00 Egg yolks
1.00 c Cream
0.50 c Parsley or chives, chopped

Melt butter in a medium kettle and add chopped turnips and onions.
Saute over medium heat for about 5 minutes or until onions are
translucent. Stir frequently. Bring 6 to 8 cups water to the
boil–the amount depending on how much soup you wish to make, as well
as its desired strength. Pour the boiling water into the turnip/onion
mixture. Break the bread slices into the kettle. Heat the soup to the
boil; reduce heat and simmer for aout 15 minutes or until turnips are
tender when pierced with a fork. Set the soup aside to cool. Season
with salt, if desired, and pepper. When the soup has cooled
sufficiently, four into a food processor or blender or press through
a sieve with a wooden spoon. Note: At this point the soup can be
refrigerated for a day or two, or frozen for several weeks. Later the
egg, cream and garnish will be added. Before serving, reheat the
soup–but do not boil–and add the egg yolks beaten with the cream.
Stir constantly until the mixture is blended and creamy. Check
seasoning. Serve in heated soup bowls and garnish with parsley or
chives.

MMMMM

BRYN TEG RED FLANNEL HASH

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Corned beef brisket —
Chopped, cooked
1/2 c Chopped cooked vegetables,
Such as –
Carrots, parsnips, cabbage,
Onions
1 c Cooked beets — chopped
2 c Boiled potatoes — chopped
Bacon fat or vegetable
Shortening
1/2 c Beef broth
1 tb Parsley — chopped
4 Poached eggs — optional

Toss the chopped meat and vegetables in a mixing bowl.
Heat a skillet containing fat or shortening about 1/4
inch deep. Spread the hash smoothly to cover the
bottom of the pan, tamping it down a bit and adding a
little broth. Cook without stirring over very low
heat, until the hash begins to brown at the edges, at
least 30 minutes. Fold it as you wouldan omelet and
slide it onto a hot platter. Sprinkle with parsley.
Poached eggs can be placed on top when served.

Recipe By : L.L. Bean Book of New England Cookery

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BREAKFAST PORTOBELLOS WITH SHIITAKES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Miamiherald Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 md -to large fresh portobello
-caps, 4-6 inches across
-cleaned
3 tb Olive oil
4 oz Shiitake mushrooms — stems
-removed and caps sliced
1/2 sm Onion — finely diced
1 c Fresh corn kernels
1/3 c Toasted pine nuts
1/2 c Fried, crumbled bacon (opt)
Salt
8 Eggs

Preheat oven to 400 degrees. Place portobello caps,
gill sides up, in a large baking dish and bake 5
minutes. Meanwhile heat oil in a large saute pan over
high heat. Add shiitakes, onion, and corn; saute until
mushrooms are limp and corn tender, 3-4 minutes. Add
pine nuts and bacon if using and stir well. Be sure to
season well. Remove mushrooms from oven and evenly
divide shiitake mixture among 4 caps smoothing
surface. Make sure caps lay as flat as possible so
that eggs do not slide to one side while baking. Crack
2 eggs on top of each mushroom.
Lightly salt eggs and return dish to oven. Bake
until eggs are done to your liking, then serve at once.

Nutritional info per serving: 485 cal; 19g pro, 39g
carb, 32g fat (55%)

Source: A Cook’s Book of Mushrooms by Jack Czarnecki
Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford

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