Hummus Dip (Dupree)

Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 4 Preparation Time :0:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 ounces garbanzo beans — drained and rinsed
2 tablespoons fresh lemon juice
4 garlic cloves — chopped
1/4 cup smooth peanut butter
1 tablespoon dark sesame oil
1 teaspoon ground cumin
1/2 teaspoon cayenne
Salt
freshly ground black pepper
Pita bread — chips for serving
4 chopped green onions — for garnish
1 tablespoon chopped fresh cilantro — for garnish
1 tablespoon extra virgin olive oil — for garnish

In bowl of a food processor begin to process chickpeas, gradually adding 1/4
cup hot water to obtain a light, spreadable consistency. Add lemon juice,
garlic, peanut butter, sesame oil, cumin and cayenne, and season to taste with
salt and pepper. Process until well blended and smooth. Mound spread in a
serving bowl or on a platter and surround with pita chips. Sprinkle with green
onion, cilantro, and olive oil. Makes 2 cups

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NOTES : A chickpea recipe, Hummus made with peanut butter, instead of Tahini.

Title: CARAMEL SHORTBREAD
Categories: Desserts, Bread
Yield: 6 servings

1.00 c All-purpose flour 0.50 c Icing sugar
0.50 c Butter or margarine 0.50 c Butter or margarine
0.25 c Corn syrup (dark is best) 1.00 ts Unflavored gelatin
0.67 c Sweetened condensed milk

An upside down toffee-like confection.

First Layer: Measure first 3 ingredients into bowl. Crumble together well.
Press in ungreased 8 x 8-inch pan. Bake in 350 F oven for 20 to 25 minutes.
Cool.

Second Layer: Melt the scond amount of butter and corn syrup in heavy
saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly. Add to
saucepan stirring to dissolve. Add condensed milk. Stir, bringing to a
boil. Boil 4 minutes stirring constantly. It burns very easily when
boiling. Remove from heat. Beat with spoon until it thickens and gets
blobby. You will need to take a moment’s rest now and then as you beat.
Pour over first layer. Chill overnight. Invert on plastic wrap. This makes
it much easier to cur through to the bottom. Cut into 25 squares.

Source: Company’s Coming – 150 Delicious Squares By Jean Pare’

Shared By Kaitlin Young

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Date: Fri, 16 Sep 94 13:50:04 PDT
From: vmh@intellicorp.com

Wild Rice and Sweet Potatoes
—————————-

1 cup of cooked Wild Rice
1 cup of cooked Basmati Rice

I cook them together in the rice cooker with equal amounts
of water.

1-2 uncooked sweet potatoes, cut into 1/2 inch pieces.
1-2 T fresh chopped parsley
Salt to taste. (I put quite a bit for this dish.)

Fill into plastic lunch box. Mix for cooking. Nuke for 10 minutes
on high.

Note: This can also be made using a pre-cooked sweet potato. Then
the nuke time is reduced to 3 minutes for reheating.

Variation: I think this would be good with a couple of table spoons
of orange juice for extra flavoring added before cooking.

Anise Pizzelles

Recipe By : McCalls Magazine, December 1989
Serving Size : 54 Preparation Time :0:00
Categories : *Pat’s Collection Cookies: Pizzelles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups flour
6 large eggs
1 1/2 cups sugar
1 ounce anise extract
1 cup butter or margarine — melted
1/2 tsp lemon extract
4 tsp baking powder

Preheat pizzelle iron. In large bowl of electric mixer, at low speed, beat
all ingredients until well blended. Spoon a heaping tablespoonful of mixture
onto center of pizzelle iron, or use amount recommended by manufacturer, cover
and bake about 30 seconds, Lift cover, carefully loosen pizzelle. Place on
wire rack to cool. Repeat with remaining batter.
Makes about 4-1/2 dozen. (54 pizzelles; 28 per lb, trimmed)

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Nutr. Assoc. : 0 0 0 2056 0 0 0

Title: Pumpkin Ravioli with Pumpkin Seed Sauce
Categories: Pasta, Main dish
Yield: 6 servings

MMMMM————————–RAVIOLI——————————-
1 c Ricotta cheese
1/2 c Pumpkin
-cooked
1/2 ts Salt
1/4 ts Nutmeg
2 c Flour
1/2 ts Salt
1/4 ts Tomato paste
1 tb Oil
2 ea Egg

MMMMM———————PUMPKIN SEED SAUCE————————–
1 c Shelled pumpkin seeds
1/2 c Onion
-chopped
1 ea Slice white bread
-torn into small pieces
1 ea Clove garlic
-crushed
2 tb Oil
2 tb Green chilies
-chopped
14 oz Chicken broth
1/2 c Whipping cream
Salt

Mix cheese, pumpkin, 1/2 tsp salt and the nutmeg; reserve.

Mix flour and 1/2 tsp salt in large bowl; make well in centre. Beat
tomato paste, oil and eggs until well blended; pour into well. Stir
with fork, gradually bringing flour mixture into centre, until dough
forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead
on lightly floured cloth-covered surface, adding flour if dough is
sticky, until smooth and elastic, about 5 minutes. Cover, let rest 5
minutes.

Divide dough into 4 equal parts. Roll dough, one part at a time, into
rectangle, about 12 x 10 inches (keep remaining dough covered). Drop
pumpkin mixture by 2 level teaspoonfuls onto half of the rectangle
about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten edges
of dough and dough between rows of pumpkin mixture with water. Fold
other half of dough up over pumpkin mixture, pressing dough down and
around mixture. Trim edges with pastry wheel or knife. Cut between
rows of filling to make ravioli; press edges with fork to seal.
Repeat with remaining dough and pumpkin mixture. Place ravioli on
towel; let stand, turning once, until dry, about 30 minutes.

Prepare Pumpkin Seed Sauce. Heat until hot; keep warm. Cook ravioli
in 4 quarts boiling salted water (2 tsp salt) until tender, 10 to 15
minutes, drain carefully. Serve ravioli with sauce.

Pumpkin Seed Sauce

To serve with Pumpkin Ravioli

Cook pumpkin seeds, onion, bread and garlic in oil, stirring
frequently, until bread is golden brown. Stir in chiles.

Place mixture in food processor workbowl fitted with steel blade;
cover and process until smooth. Stir in broth, whipping cream and
salt.

Serve with Pumkin Ravioli. posted by Linda Davis

MMMMM

DIABETIC MEAT-FILLED DUMPLINGS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Appetizers
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c All-purpose flour
1 1/2 c Water
1/2 lb Ground round
2 ts Low-sodium soy sauce
1 t Sherry
2 c Fresh chopped spinach OR
1 c Frozen spinach thawed
1 t Grated fresh ginger
1/4 c Finely minced water chestnut
2 x Green onions chopped

Mix flour and water. Add more water a teaspoon at a time until
dough cleans bowl. Turn it out on a floured board; knead smooth.
Wrap in plastic wrap, and set aside for 20 minutes.
Brown and drain ground beef of all fat. Wash and dry fresh
spinach, or dry frozen spinach. Combine with ground beef and
remaining ingredients. Mix well.
Form dough into a long roll 1 inch in diameter. Cut or break into
1 inch sections. With your hands or a large glass, flatten each
piece into a circle 3 inches in diameter. Place 1 TABLESPOON of
filling in the center of each circle. With a finger dipped in water,
dampen the edge of the circle. Fold the dough over the filling and
press to seal. Brush a nonstick frying pan with 1/2 teaspoon oil.
Place the dumplings in the pan and brown them on each side.
Add enough broth or water to come up to a third of the height of the
dumplingsl Cover pan tightly, and steam until water is all gone –
about 15 to 20 minutes. Serve the dumplings hot or cold with sherry
or vinegar for dipping.

FROM: HOLD the Fat, Sugar Salt by Goldie Silverman and
Jacqueline Williams copyright 1984

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CURRIED CUCUMBER AND TOMATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Seedless English cucumber,
-peeled
1 md Ripe tomato, peeled
1 tb Chopped onion
1 sm Clove garlic, chopped
1/4 ts Curry powder
Pinch each of nutmeg, salt
-and pepper
1/2 c Water
1 tb Cider or wine vinegar
2 To 4 drops hot pepper sauce
2 ts Sugar

Prep time: 10 minutes Cool time: 1 hour

This cool, crisp soup is best made in summer when the
tomatoes and cucumbers are in season, but make sure
they are peeled because their peel will be too bitter
in this combination.

chopped, fresh parsley, optional

Chop cucumber and tomatoe into medium sized chunks. In
container of blender or food processor, combine
cucumber, tomato, onion, garlic,curry, nutmeg, salt,
pepper, water, vinegar, hot pepper sauce and sugar.
Puree until smooth. Pour into a large bowl or pitcher.
Chill at least 1 hour. Pour into soup bowls or mugs.
Garnish with chopped parsley, if desired. Makes 4 cups.

Origin: Light Easy Choices Shared by: Sharon Stevens.

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Title: SPICY KOREAN KIMCHI
Categories: Relishes, Oriental
Yield: 1 servings

1 lb Chinese cabbage
2 tb Salt
4 c Cold water
2 c Very hot water

———————PICKLING MIXTURE———————
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
1 tb Finely chopped scallions
2 ts Finely chopped dried chile
2 ts Sugar
1 tb Salt

SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a
cool place for 8 hours or overnight. Rinse the cabbage
well and squeeze out the excess liquid. Boil the water
and pour over the pickling mixture. Mix well and
combine with the cabbage leaves. Put the leaves with
the pickling mixture into a large glass bowl. You may
have to cut the leaves in half to make them fit. Cover
the kimchi with plastic wrap and leave in a cool place
for about 2 days. Drain and cut the leaves into
bite-size pieces. Pack into a glass jar until ready to
serve. Makes 1 Pound

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Black-Eye Peas and Rice (T)
———————–

1 onion
water/broth for saute
1 15oz can peeled tomatoes, drained
or equivalent amount of fresh tomatoes (~1.5 cups)
1 15oz can Black Eye Peas, drained
2 cups cooked white rice
(I used a mixture of white/brown basmati)
Salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan
with the broth. If you are using fresh tomatoes, add
them and cook until they are soft. Stir in the remaining
ingredients and heat through.

Makes about 3-4 servings, as a main course casserole

NOTES:
Don’t drain the tomatoes and black-eyes completely. You need
a little “juice” to make it a nice mushy (comforting) casserole.

I really liked it with a generous amount of pepper.

This recipe was from a TV program here in Raleigh NC called
“Southern Sportsman”. I just took out the oil and bacon.

Coffee Chip Drops

Recipe By : Crisco Cookies for a Year of Celebrations
Serving Size : 36 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups light brown sugar, packed
3/4 cup shortening — butter flavored
2 tablespoons brewed coffee — cold
1 teaspoon vanilla extract
1 egg
1 3/4 cups all-purpose flour
1 tablespoon French roast coffee beans
–finely ground
–or espresso coffee beans
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup walnuts — coarsely chopped
36 chocolate kisses — unwrapped

Preheat oven to 375 degrees; place sheets of foil on
countertop for cooling cookies. Place the brown sugar,
shortening, coffee and vanilla extract in a large bowl.
Beat on medium speed of an electric mixer until blended.
Add the egg; beat well. Combine the flour, ground coffee,
salt and baking soda. Add to the shortening mixture; beat
on low speed just until blended. Stir in the chocolate
chips and walnuts. Drop the dough by rounded measuring
tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake one baking sheet at a time for 8 to 10 minutes, or
until the cookies are lightly browned and just set. Do no
overbake. Place 1 candy in the center of each cookie. Cool
for 2 minutes on the baking sheet. Remove the cookies to
the foil to cool completely. Penny Halsey (ATBN65B).

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