Crab Stuffed Artichokes/BC

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Seafood Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Crab meat, picked over
1 c Process Swiss Cheese — cubed
1/3 c Green pepper — chopped
1/4 c Onion — chopped
1 t Salt
1/2 c Mayonnaise
2 ts Lemon juice
5 Artichokes — cooked

Break crab meat in chunks; toss with next four ingredients. Blend
mayonnaise and lemon juice; add to crab mixture; toss lightly. Remove
small center leaves of each artichoke, leaving a cup. Carefully
remove choke. Fill artichokes with crab salad; place in large baking
dish. Pour hot water around artichokes to depth of 1 inch. Cover and
bake at 375~ about 35 minutes or till hot through. Makes 5 servings.

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Title: Whole Wheat and Herb Biscuits
Categories: Breads
Yield: 1 batch

1 c Unbleached all purpose flour
3/4 c Whole wheat flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c Shortening
1/2 ts Dried sage
1/2 ts Dried thyme
1/2 ts Oregano
1/4 ts Dried dill weed
1 tb Finely chopped fresh parsley
3/4 c Low-fat buttermilk
1 ts Honey

1. Sift together flours, baking powder, baking soda
and salt into large bowl. Cut in shortening until
mixture resembles coarse meal. Stir in sage, thyme,
oregano, dill and parsley.

2. Combine buttermilk and honey in small bowl and mix
well. Add to dry ingredients and stir gently with
fork until medium soft dough is formed. Turn dough out
onto lightly floured surface and divide into 4 pieces.
Pat each into a round the size of squash top. Use as
directed above.

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Date: Sat, 8 Apr 1995 12:16:38 -0500
From: asking@students.wisc.edu (Anna Sutherland King)

Lentil Loaf

2 c dry brown lentils, cooked in 6 c water with a bay leaf (about 45 min).
1 c dry bulgur wheat, cooked in 2 c water (about 15 min).
Preheat oven to 350.
In large bowl, mix cooked lentils, cooked bulgur, and all of the following:
–1 c soft bread crumbs
–2 egg whites or 1 egg substitute
–1/4-1/2 c catsup
–2 big onions, chopped
–6-8 cloves garlic, crushed
–lotsa thyme, oregano, tarragon. Some cumin, curry, pepper, garlic powder.
–1 regular-size (15 oz?) can tomato sauce
–1/4 c ff barbaque sauce
–next time I make it, I’m going to try adding some cooked carrots and
potatoes, and maybe some peas. Might add some nice color and textures.

Mix it all up and put it into a sprayed loaf pan, casserole dish, or
whatever. Bake for about 40 min. The oringinal recipe said to slice and
serve, but I find it comes out more of a scoop-and-serve consistency.

Squashed Frogs For Halloween

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Stick margarine
40 Large marshmallows (10 oz. bag)
5 Cups corn flakes cereal
1/2 Teaspoon vanilla (optional)
2 Teaspoons green food coloring
M Ms. Plain Chocolate Candy

Preparation :
Melt margarine in large saucepan. Add marshmallows and cook over low heat,
stirring constantly until melted and mixture is syrupy. Remove from heat.
Add vanilla and food color. Mix. Add corn flakes and mix until well coated
and bright green.

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HERBED QUINOA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quinoa — thoroughly rinsed
2 c — Water
1 t Salt
1/4 c Olive oil
1 md Garlic clove — peel and mince
Freshly ground black pepper
1/2 c Fresh basil, packed* or
1/4 c Fresh tarragon plus
2 tb Fresh thyme

*If the listed herbs are unavailable, substitute an equal amount of
parsley, or 1 ts. dried thyme, basil or oregano.

Put quinoa, water and salt in a medium-size saucepan, cover, and bring to a
boil over medium-high heat. Reduce heat to medium, cover partially so the
steam can escape, and cook at a slow boil until grains have doubled in
size, become translucent, and are cracked open so that the spiral germ of
the grain is visible, about 12 minutes. If necessary, continue cooking,
uncovered, until all the liquid has been absorbed or has evaporated, which
may take 1 more minute.

While quinoa is cooking, combine olive oil, garlic and a generous amount of
pepper in a warmed medium-size bowl. Just before the quinoa is cooked,
coarsely but neatly chop basil leaves and mix them into the olive oil
mixture. When quinoa is ready, add it to the olive oil, tossing until it
is thoroughly combined. Check seasonings and serve immediately.

Nice accompaniment to steamed fish or to roasted meats or poultry. Or
serve as a main course along with a variety of vegetables and salads.

From _Farm House Cookbook_ by Susan Herrmann Loomis. New York: Workman
Publishing Company, Inc., 1991. Pg. 241. ISBN 0-89480-772-2. Typed for
you by Cathy Harned.

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Title: Fresh Fruit Ambrosia
Categories: Diabetic, Fruits, Desserts
Yield: 6 servings

1/4 c Orange juice 1/2 ts Ground nutmeg
1/2 c Club soda 1/4 ts Ground cardamom
1 md Banana, peeled 1 tb Coconut, flaked toasted
3 c Fresh fruit pieces *

* Fruits such as cantaloupe, grapes, pineapple, apple, pear,
nectarine, plum, honeydew melon, blueberries, strawberries.

Combine the orange juice, club soda, and banana in a blender and puree
until smooth. Pour over the fresh fruit mixture. Sprinkle with the
nutmeg and cardamom.
Cover and refrigerate until ready to serve. Sprinkle on the coconut
and serve immediately. Per 1/2 cup serving: 81 calories, carbohydrate
~ 20 g., protein – 1 g., fat – 1 g., sodium – 1 mg., potassium – 278
mg., cholesterol – 0 Exchange value: 1-1/2 fruit FROM: American
Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D.
copyright 1986

MMMMM

Title: Caramel Icing
Categories: Frosting, Cakes, Favourites
Yield: 1 + cups

2 c Brown sugar
1 c Cream OR 1/2 c butter plus
1/2 c milk
3 T Butter
1 t Vanilla
Chopped nuts (optional)

Turn on stove burner. As it heats, stir the brown sugar and cream in a
heavy pan until the sugar is dissolved.

Cover and cook about 3 minutes or until the steam has washed down any
crystals that may have formed on the sides of the pan.

Uncover and cook without stirring to 238 – 240 degrees on candy
thermometer.

Toss in the 3 T butter and remove from heat.

Cool to 110 degrees. Then add the vanilla and beat until thick and
creamy. Thin with a little cream to spreading consistency if required.

Ice cake. Top with nuts (optional).

From the Joy of Cooking.

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Double-Boiler Polenta with Gorgonzola+

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Entree
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Recipe Double-Boiler Polenta
2 tb Unsalted butter, softened
4 oz Gorgonzola cheese in 4
-1 oz. slices

Prepare Double Boiler Polenta. Stir in butter. Divide polenta among four
bowls. Top each with a slice of cheese. Serve immediately.

Jan/Feb 95 issue of Cook’s magazine.

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TEA LOAF

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 fl Cold Tea
6 oz Raisins
6 oz Sultanas
10 oz Self-rising flour
7 oz Soft brown sugar
1 Egg

1. Steep fruit and sugar in cold tea ovrnight. Add egg
and flour.

2. Put in a 1 lb. loaf tin and cook for 1 hour 45
minutes at 350F or gas mark 4.

Source: Mary Killen, Clough, Downpatrick Co. Down, N.
Ireland 1993 (My husband’s 84 year old Aunt) Typed for
you by: Linda Fields, Cyberealm BBS Watertown, NY
315-785-8098 or 315-786-1120

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DEEP FRIED CHERRIES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh ripe red cherries
1 c Flour, all purpose
1/4 c Sugar
1/3 c Milk
1/3 c Dry white wine
3 Eggs
-fat for frying
Confectioner’s sugar
Cinnamon

“Fresh fruit coated with batter and deep fried is a favorite dessert in
several eastern European countries. Plums, apples or currants are prepared
in the same manner. In Hungary this dessert is called Cseresznye
Kisutve”.
Wash cherries and wipe dry. Do not remove stems. Tie with thread to form
clusters of 4 cherries. Combine flour, sugar, milk, wine and eggs in a
bowl. Mix to make a smooth batter. Dip each cluster of cherries into
batter, coating well; and drop into a kettle of deep hot fat (375F on
frying thermometer). When golden, remove with a slotted spoon and drain.
Serve at once with confectioner’s sugar and cinnamon.
SERVES:6

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