Title: Cranberry Relish
Categories: Condiment, Ceideburg 2
Yield: 1 batch

1 lb Cranberries, rinsed and
-drained (wrinkled berries
-and stems discarded)
1 1/2 c Sugar
2 tb Vanilla
Juice and pulp of 2/3
-lemon, seeded
2 Oranges, peeled, sliced and
-seeded

In food processor, combine cranberries, sugar and vanilla and process
a few seconds to reduce bulk. Add lemon juice and pulp and process
for 5 seconds. Add oranges and process just until well mixed, about
5 seconds. Cover and refrigerate for at least 8 hours before serving.

Posted by Stephen Ceideburg Feb 1 1990.

MMMMM

Title: STIR-FRIED LIVER
Categories: Meats, Oriental
Yield: 4 servings

1 lb Calves liver
1 x Small onion
4 x Mushrooms
4 x Scallions
1 x Clove garlic
1 ts Corn starch
2 tb Peanut oil
1 ts Soy sauce

Slice liver thin and mix with corn starch and crushed
garlic. Brown quickly in hot oil. Add finely-sliced
onions and mushrooms. Stir-fry until meat is evenly
browned, then add chopped scallions and soy sauce.
Continue cooking with constant stirring for 6 to 9
minutes. A tablespoon of brandy may be added to the
meat just before frying for that little touch of
luxury the Chinese lavish on honored guests.

—–

ASIAN SESAME NOODLES

Recipe By : Chef Caprial/Peggy Flentie, Jubail, KSA
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Pasta Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Asian egg noodles or spaghetti noodles
1/4 cup vegetable or peanut oil
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cloves garlic — crushed
1 teaspoon red pepper
1/3 cup toasted sesame seeds

1. Cook noodles as per directions on package. Rinse well and drain. Place
noodles in a large bowl and set aside.

2. Combine vegetable or peanut oil, soy sauce, sesame oil, garlic and red
pepper. Mix well and pour over noodles. Mix well with hands and let sit.

Toast sesame seeds. Sprinkle toasted sesame seeds on top of noodles and
serve.

– – – – – – – – – – – – – – – – – –

Minestrone (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup dried navy (pea) beans — picked over rinsed
2 tablespoons olive oil
2 cloves garlic — finely minced
1 large onion — coarsely chopped
3 large carrots — cut in 1/2″ slices
1 medium leek — thinly sliced
3 stalks celery — cut in 1″ slices
1 cup tightly packed minced fresh basil — or
Italian (flat-leaved) parsley — divided
1 teaspoon dried thyme — or
dried oregano
1 14 oz can Italian plum tomatoes with juice
3 cups cold water
3 cups vegetable stock
2 cups green beans, trimmed — cut in thirds
1/2 cup orzo, tubettini, — or
other small Italian pasta
1 cup boiling water (up to 2 c) — optional
2 large zucchini — cut in 1/2″ slices
3 cups shredded cabbage — cored
1 teaspoon salt — or to taste
freshly ground black pepper — to taste

***Garnish***
1 cup grated Parmesan cheese (up to 1 1/2 c)
or
grated Romano cheese

serves 8 to 10

Soak the navy beans overnight or use the pressure cooker quick presoak method (
see basic cooking times). Rinse, drain, and set aside.

Heat the olive oil in the cooker,and saute the garlic and onion until the onion
becomes limp, about 3 minutes. Add the carrots, leek, celery, 1/2 cup basil,
thyme, reserved navy beans, plum tomatoes with their juice, water and stock. L
ock the lid in place and over high heat bring to high pressure. Adjust heat to
maintain high pressure, and cook 20 minutes. Let the pressure drop naturally
or use a quick release method. Remove the lid, tilting it away from you to all
ow any excess steam to escape.

Add the green beans and orzo and cook uncovered over medium heat for 5 minutes,
stirring frequently so that the orzo doesn’t drop to the bottom of the pot and
burn. If the soup becomes too thick, add 1 to 2 cups boiling water. Add zucc
hini, cabbage, remaining basil, and salt and pepper to taste. Cook until the z
ucchini and green beans are crisp-tender, about 3 to 5 additional minutes. ser
ve in individual bowls, garnished with Parmesan or romano.

Author’s note: For a friend of mine, a superb minestrone always contains one s
ecret ingredient: a tablespoon of sugar to enhance all of the flavors. She may
be right.

– – – – – – – – – – – – – – – – – –

Title: Ricotta Dip for Summer Fruits
Categories: Dips, Fruits, Low-fat, Desserts
Yield: 12 servings

15 oz Fat-free ricotta cheese
2 tb Sugar
1 1/2 ts Vanilla extract
1 1/2 ts Grated orange peel
3/4 ts Ground cinnamon

A lightened recipe for the traditional filling for cannoli, the classic
Sicilian sweet pastry. This dip is delicious on fresh fruit such as melon
spears, peach wedges, strawberries and grapes.

Combine all ingredients in processor and puree until very smooth.
Transfer to bowl. (Can be prepared 6 hours ahead. Cover and
refrigerate.)

Per 2-tablespoon serving: calories, 40; fat, 0; sodium, 38 mg;
cholesterol, 0

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

—–

FUNNEL CAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Unsifted flour
2 tb Sugar
1 t Baking soda
3/4 ts Baking powder
1/4 ts Salt
1 Egg
3/4 c Milk

Source: DESSERT1.ZIP

(You need a metal funnel to make these delicious
Pennsylvania Dutch specialties. )

about 1 quart – Corn oil Confectioners sugar

Stir together first 5 ingredients. Mix egg and milk;
add to flour mixture. Stir until batter is smooth.
Pour oil into skillet (no more than 1/3 full). Heat to
375 degrees. An electric fry pan is excellent for
this. Holding forefinger over end of funnel, pour 1/4
cup into funnel. Place over hot oil and remove finger
to let batter flow. As batter flows, move funnel in a
circle to form a spiral cake. Fry, turning once, 2
minutes or until golden brown. Drain and sprinkle with
sugar. Repeat. Makes enough for 6 funnel cakes.

Note: instead of the sugar, try drizzling with a thin
icing and sprinkle with chopped nuts.

– – – – – – – – – – – – – – – – – –

Title: RICE KRISPIE SQUARES
Categories: Candies
Yield: 1 servings

4 tb Butter
4 c Marshmallows or 10 oz
5 c Rice krispie cereal

Melt butter in saucepan over low heat. Add marshmallows and stir till
melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice
Krispies and stir till all are coated. Using buttered spatula, press evenly
into buttered 13x9x2″ pan. Cool. Cut into 2″ squares.
VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut
butter to marshmallows
melt 2 squares chocolate with marshmallows for Christmas: add green food
colouring (if desired), shape into “trees” or press into buttered ring or
small Bundt mold. Decorate with red cinnamon candies (for tree) or
spearmint leaves and jelly berries for ring mold (resembles a wreath)
posted by Anne MacLellan
Fat grams per serving: Approx. Cook Time: :05

—–

Date: Fri, 22 Apr 94 10:31:36 +0200
From: Annice Grinberg

FRUIT FREEZE

2 c mashed very ripe banana 2 T lemon juice
2 c orange juce 10 strawberries (opt)
1 c crushed pineapple in juice

Blend everything together. Pour into a 9″ square pan and freeze about
an hour. Beat and refreeze.
12 servings

Title: French Pear Pie
Categories: Desserts, Fruits, Pies
Yield: 6 servings

6 c Bartlett Pears; *
1/2 ts Lemon Rind
3 tb Orange Juice; Frozen, Conc.
1 Unbaked 9-inch Pie Shell

MMMMM——————–SPICY CRUMB TOPPING————————-
3/4 c Unbleached Flour
1 ts Cinnamon; Ground
1/8 ts Salt
1/2 c Sugar
1/2 ts Ginger; Ground
1/4 c Butter Or Regular Margarine

* The Bartlett Pears should be pared and thinly sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Combine the pears, orange juice concentrate and lemon rind in a
bowl and toss lightly. Arrange the pear mixture in the unbaked pie
shell. Prepare the Spicy Crumb Topping and sprinkle over the pear
mixture. Bake in a preheated 400 degree F. oven for 40 minutes or
until the pears are tender. Cover loosely with aluminum foil after 30
minutes if the top becomes too brown. Cool on a wire rack before
serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and
salt in a bowl. Cut in the margarine, using a pastry blender, until
the mixture is crumbly.

MMMMM

White Chili with Salsa Verde

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Chili
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CHILI—–
1 teaspoon Lemon pepper
1 teaspoon Cumin seed
4 Chicken breast halves
1 teaspoon Olive oil
1 Garlic clove — minced
1 cup Chopped onions
18 ounces Frozen Shoepeg White Corn — thawed
1 Cans diced green chiles — (8 ounces) undrained
1 teaspoon Ground cumin
3 tablespoons Lime juice
30 ounces Great northern beans — undrained
2/3 cup Crushed tortilla chips
1 1/2 ounces Shredded Monterey Jack cheese
—–SALSA—–
22 ounces Tomatillos chopped — drained *
1/2 cup Chopped onion
1/2 cup Chopped fresh cilantro or parsley
1 Jalapeno pepper — chopped
1 Garlic clove — minced
1/2 teaspoon Lemon pepper
1/2 teaspoon Dried oregano leaves
1/2 teaspoon Adobo seasoning** or garlic powder
3 tablespoons Lime juice
2 1/2 cups water

*If tomatillos canned. **Adobo is a seasoning available at Hispanic food
stores.
In a large saucepan, combine water, lemon pepper, and cumin seed; bring
to a boil. Add chicken breast halves. Reduce heat to low; cover and
simmer 20-28 minutes or until chicken is fork tender and juices run
clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken
to saucepan. Spray medium skillet with cooking spray; heat over medium
heat. Add minced garlic; cook, stirring, for 1 minute. Remove from pan;
add to chicken mixture. Add onions to skillet; cook, stirring, until
tender. Add cooked onions, corn, chiles, ground cumin and lime juice to
chicken mixture. Bring to a boil. Add
beans; cook until thoroughly heated. Salsa: Combine all salsa ingredients
in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. To
serve, place some tortilla chips and cheese in 8 individual soup bowls;
ladle hot chili over cheese. Serve with the salsa.

– – – – – – – – – – – – – – – – – –

Per serving: 510 Calories; 9g Fat (15% calories from fat); 39g Protein;
71g Carbohydrate; 46mg Cholesterol; 126mg Sodium