HERBED QUINOA

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

Amount Measure Ingredient — Preparation Method
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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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Title: OLIVE LACED BABA GANOUJ
Categories: Appetizers, Oriental, Snacks
Yield: 3 cups

2 c Baba ganouj
1 c Black Greek olives, pitted
— finely chopped
1 ts Zahter*
Olive oil
Parsley, chopped
Pita wedges

Put baba ganouj in a bowl fold in chopped olives
zahter. Blend thoroughly adjust seasonings if
necessary. Cover refrigerate. Before serving,
drizzle with olive oil garnish with parsley. Serve
with pita wedges.
* Zahter is a Middle Eastern blend of marjoram, thyme,
sesame seeds sumac seeds found in good Middle
Eastern grocery stores. Substitute if you want by
using the following blend: 1 ts toasted sesame seeds,
powdered marjoram, powdered thyme, freshly grated
lemon rind some salt.

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ALMOND BERRIES

Recipe By : DESSERT SHOW#DS3040
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pint Fresh strawberries
1/2 pint Fresh blueberries
Toasted almond slivers
Amaretto liqueur=7F

Mix berries together in bowl. Pour in 1 cup Amaretto. Toss well. Cover and
chill. Spoon into
dessert cups to serve. Sprinkle on toasted almonds.

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Title: PEANUT BUTTER JUMBOS
Categories: Cookies
Servings: 18

1 1/2 c Peanut butter
1/2 c Butter or margarine,
-softened
1 c Packed brown sugar
1 c Granulated sugar
3 Eggs
2 t Baking soda
1 t Vanilla
4 1/2 c Rolled oats, uncooked
1 c Semisweet chocolate chips
1 c Candy-coated chocolate
-pieces

Preheat oven to 350’F. Lightly grease cookie sheets or line with parchment
paper. Beat peanut butter, butter, sugars and eggs in large bowl until
light and fluffy. Blend in baking soda, vanilla and oats until well mixed.
Stir in chocolate chips and candy pieces. Scoop out about 1/3 cup dough
for each cookie. Place on prepared cookie sheets, about 4″ apart. Flatten
each cookie slightly. Bake 15-20 minutes or until firm in center. Remove
to wire racks to cool completely.

Makes about 1 1/2 dozen large cookies.

MMMMM

Title: Stove-Top Beans
Categories: Main dish, Meatless
Yield: 4 servings

1 1/4 c Dried pea (navy) beans*
4 c Boiling water
1/2 ts Salt
1 c Bean cooking liquid
– (step 3)
2/3 c Tomato puree
1/2 c Onion, chopped
1 md Sweet apple
— unpeeled, finely chopped
1 tb Prepared mustard
1 1/2 ts Worcestershire sauce
2 ts Sugar
1/8 ts Pepper

4 servings of about 1 cup each 296 calories per serving

1. Add beans to boiling water. Boil 2 minutes. Remove from
heat, cover, and soak 1 hour or overnight in
refrigerator.

2. Add salt. Bring beans to a boil. Reduce heat, cover,
and boil gently until tender — 1 to 1-1/2 hours.

3. Drain. Save 1 cup bean cooking liquid. Mix with beans
and remaining ingredients in saucepan. Bring to a boil.
Reduce heat, cover, and boil gently 30 minutes.

4. Continue cooking, uncovered, until sauce is of desired
consistency–about 10 minutes.

5. Serve half of the beans and refrigerate remaining 2
cups for use at another meal within 3 to 4 days. *

*NOTE: 3-1/4 cups canned navy beans, drained, may be used
in place of dried beans; omit 4 cups boiling water and
salt and steps 1 and 2. Use 1 cup water in place of bean
cooking liquid. Combine beans and 1 cup water with other
ingredients and proceed as directed in step 3 above. About
260 calories per serving.

*NOTE: Reheat beans over medium heat until mixture is
bubbly, stirring as needed to prevent sticking.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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