Flaky Pesto Olive Pinwheels

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz. cream cheese — softened
1 c. grated parmesan
2 green onions with tops — minced
1/3 c. your favorite pesto sauce
1 pkg. frozen puff pastry sheets — thawed until cold
enough to roll but still chilled
1 1/2 c. whole pitted ripe olives — wedged or coarsely
— chopped

Beat together cream cheese, parmesan, green onions and pesto until well
blended. On lightly floured surface roll half of puff pastry (1 sheet)
into 10×6 inch rectangle. Spread half the cheese mixture over pastry,
covering completely. Scatter half the olives over filling. Roll
lengthwise like jelly roll, starting at long side to make a log. Repeat
with remaining pastry, filling and olives.

Freeze logs until solid ( or up to 2 months).

Heat oven to 375 degrees. Remove logs from freezer 10-15 min. before
baking. Slice into 1/4 inch thick rounds. Place 1 1/2 in. apart on
non-stick baking sheets. Bake 10-12 min. or until lightly browned.

Makes about 100.

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Cauliflower Latkes

Recipe By : My files
Serving Size : 2 Preparation Time :0:00
Categories : Pancakes Pesach
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups cauliflower — cooked
2 tablespoons matzo meal
2 eggs
salt and pepper

Chop cauliflower. Combine with rest. Form into pattties, and fry.

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Title: Mashed Potatoes (Low Fat)
Categories: Vegetables, Low fat, S.powter, Diabetic
Yield: 4 servings

8 md Russet potatoes
1/4 c Non fat milk
1/2 c Non fat sour cream
1/8 c Parsley
1 ts Onion powder
1/2 ts Garlic powder
Salt and pepper to taste

Boil potatoes until soft, drain, cube and mash in a large bowl. Add
all ingredients and mash together until well mixed. 1 % Fat

From: The Susan Powter Show – Jan 20, 1995, NBC-TV Meal Mastered by:
Roberta Thompson

MMMMM

Grilled Peaches With Berry Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Dessert Fruit
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Oz Raspberries, Frozen — Slightly Thawed
1 1/2 Tsp Lemon Juice
2 Med Fresh Peaches — Peel, Halved
5 Tsp Brown Sugar
1/4 Tsp Ground Cinnamon
1/2 Tsp Vanilla Extract
1 Tsp Butter Or Margarine

In a blender or food processor, process raspberries and lemon juice until
pureed. Strain and discard seeds. Cover and chill. Place the peach
halves, cut side up, on a large piece of heavy-duty foil (about 18 x 12").
Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle
with vanilla; dot with butter. Fold foil over peaches and seal. Grill over
medium-hot coals for 15 min or until heated through. To serve, spoon the
raspberry sauce over peaches.

Yield: 4 servings

Entered into MasterCook by Reggie Dwork

– – – – – – – – – – – – – – – – – –

NOTES : Cal 74.4
Fat 1g
Carbs 16.9g
Fiber 2.3g
Protein 0.5g
Sodium 12mg
CFF 11.8%

Crockpot Beans and Barley

I made this recipe today in the crockpot and ate it on rice. It looked icky
but tasted lovely.

1 onion, chopped
1 carrot, chopped (I used 2, I like them)
1 cup navy beans, soaked
1/2 tsp prepared mustard
1/2 cup split peas, dried
1/4 cup pearl barley
1/2 cup mushrooms, chopped
1 cup pinto beans, uncooked
4 cups vegetable broth
3 T parsley, minced
1/4 cup lentils, dried
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1
T of vegetable broth until tender. Add drained beans, vegetable bouillon,
mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes.
Add split peas, lentils and barley. Cover and simmer another hour until all
beans are tender. (Note: I like it spicy so I added lots of tabasco and
pepper). I know this is more of a “winter recipe” but I think it will be good
cold, also. Things got a bit mushy in the crockpot so it might be better to
cook on the stove.

Title: Chili Bean Soup
Categories: Mexican, Soups/stews, Beef, Beans, Chili
Yield: 5 servings

1 lb Pinto beans 8 c Boiling water
1 ts Garlic salt 1 ts Onion salt
1/4 ts Thyme 1/4 ts Marjoram
10 1/2 oz Can beef broth 16 oz Tomatoes, 1 cn
1 pk Chili seasoning mix 1 c Hot water

Rinse, sort and soak beans overnight. drain and empty them into a large
pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover
and simmer until beans are tender, about 3 hours. (Don’t let beans boil
dry;add hot water as needed.) Spoon out 3 cups of cooked beans to use
another day in another way. Mash remaining beans with their liquid. Add
remaining ingredients. Heat 10 minutes to blend flavors.

—–

PINTO BEAN SOUP WITH MINT AND PINE NUTS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Nuts Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Pinto or Anasazi beans
1 tb Sunflower or light olive oil
1 sm Onion — finely minced
1 t New Mexican red chile
10 c — Water
Salt
1 c Half and half
2 tb Chopped cilantro
2 tb Chopped parsley
2 tb Chives, minced or
4 Scallions — finely sliced
2 tb Pine nuts — toasted

Soak beans overnight; drain. Transfer to a large soup
pot and cover the beans with fresh water. Bring to a
boil for 5 minutes, then drain and rinse them.

Warm the oil in the soup pot, add the onion and chile
and briefly cook together. Next add the beans and 10
cups of water; bring to a boil. Simmer until beans are
tender, about 45 minutes for new beans, longer for
older beans. Season to taste with salt, then continue
cooking until they are completely soft.

Puree half the beans and cooking liquid at a time in
the blender until smooth. Return the puree to the
pot. Add cream and reheat. Chop toasted pine nuts
finely. Stir in the chopped herbs, reserving some of
the chives. Ladle the soup into bowls and garnish with
remaining chives and the pine nuts.

From WWiVNet. Electronic format by Cathy Harned.

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Title: Lemon Herb Potatoes
Categories: Diabetic, Side dishes, Vegetables
Yield: 6 servings

MMMMM——————–LEMOM HERB POTATOES————————-
6 sm Baking potatoes; 1 ts Dill weed;
1/2 c Onion; chopped 1/8 ts White pepper;
1 tb Unsalted margarine; 1 ts Lemon peel; grated
1 cl Garlic; Minced 1 tb Parsley;
1/4 c Skimmed milk; hot Paprika;

MMMMM—————–CHEESE LEMON HERB POTATOES———————-

MMMMM————————–VERATION——————————-
1/2 oz Cheese; for each potatoe

1.Bake potatoes until done. Cool.
2.Saute onions and garlic in unsalted margarine. Scoop out potatoes
and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper.
Mix in dill and parsley. Refill skins. Sprinkle with paprika.
3. Bake at 400F for 30 minutes.

Variation: add 1/2 oz grated cheddar cheese on top of each potato
before baking the final time.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/4 FAT EXCHANGE?
(If cheese is used then the fat exchange would be changed.)?
Source: One of the cooking echo’s

MMMMM

Title: Pilaf with sour cherries and lentils
Categories: Grains, Middle east
Yield: 2 servings

2 c Basmati rice (*)
2 Onions, peeled
-(thinly sliced)
1/2 c Red lentils (*)
7 oz Sour cherries,
-or more (*)
2 c Chicken or meat
-broth (*)
4 T Butter, unsalted,
-or more
Turmeric, cumin, salt

In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the
onions. Add the cleaned lentils and fry a bit; then the same for the
cleaned rice. Stir constantly, browning the rice without letting it stick.

Add the cherries and about 2 1/4 cups liquid made up of cherry liquid,
stock and water. Add about 1/4 – 1 t turmeric and about 1/4 t ground cumin
if desired; add necessary salt (depending on the saltiness of your broth).

Bring to a boil, stir with a fork, cover tightly, and let cook over the
very lowest heat for about 20 minutes. Fluff up the rice with a fork (never
a spoon) and add the remaining butter to the bottom of the pot.

Raise the heat slightly for 5-10 mins to form a crust on the bottom (with
the right technique, this should be possible without this step…). Serve,
making sure to include a bit of crust in each serving.

NOTES:

* Pilaf with sour cherries and lentils — This Pilaf with sour cherries
and lentils is a Persian-style dish, although I cannot vouch for its
authenticity. It is rich enough to eat for dinner by itself; as a side
dish, it might be good with a spiced grilled chicken or a lamb stew. It is
a composite of recipes from cookbooks and from a Iranian Jewish family I
know.

* An excellent side dish is yoghurt, possibly flavored (like the Indian
raita) with one or more of: fresh chopped herbs (parsley, coriander,
mint), some salt, some spice (paprika, black pepper, black onion seed, or
coriander seed), olive oil and lemon juice. Even better than yoghurt as a
base is strained yoghurt, also called Lebany Spread or Lebanee, available
commercially in New England from Columbo or Eunuch (look in
Armenian/Arab/Greek stores).

* Basmati or Patna rice is a particularly flavorful and long-grained rice
from India or Pakistan. Any Indian store and many “natural foods” stores
carry it. It is well worth the premium price (about $1.10 a pound);
“Texmati” is apparently the same strain grown in Texas, but does not have
anything like the same taste. Inspect and clean it before using, there are
often unhusked grains and occasionally pebbles mixed in. Then rinse in two
changes of water and drain thoroughly. If you cannot get Basmati, use a
good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle
Ben’s!).

* Red lentils are about half the diameter of ordinary brown lentils. Do
not substitute brown lentils, which will probably not cook fast enough. Red
lentils are available in Indian, Middle Eastern and some “natural foods”
stores. They often contain largish pebbles, so inspect them carefully.
Rinse to get rid of dust, and drain. Red lentils are also very good by
themselves, simply boiled with a few spices and served with butter.

* Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek
Vissino, Slavic and Turkish Vishnea, Arabic Wishna) are available fresh for
about one week a year. Most sour cherries go into cherry syrups, pies and
preserves. Canned sour cherries are quite good. You will usually find
them in the home pie-making section of your market, near the canned
blueberries and baker’s supplies, or with the canned fruits. There are
occasional stones. (That is, pits, not rocks!) Middle Eastern stores will
often have sour cherry preserves, which are too sweet for this recipe.

* Almost any stock or broth will work in this recipe. Chicken or lamb is
most appropriate, in the latter case, used rather dilute. This is one of
the few recipes where you can actually get away with canned chicken broth,
but watch the salt.

: Difficulty: easy to moderate.
: Time: 30-40 minutes.
: Precision: approximate measurement OK.

: Stavros Macrakis
: Aiken Computation Laboratory, Harvard
: macrakis@harvard.ARPA

: Copyright (C) 1986 USENET Community Trust

—–

Title: Chocolate-Gilded Danish Sugar Cones
Categories: Cookies, Chocolate
Yield: 16 servings

1/2 c Butter or margarine, 1 ts Vanilla
-softened 3 oz Bittersweet chocolate
1/2 c Sugar -OR
1/2 c All-purpose flour 1/2 c Semisweet chocolate chips
2 Egg whites

Preheat oven to 400’F. Generously grease 4 cookie sheets. Beat butter and
sugar in large bowl until light and fluffy. Blend in flour. In clean, dry
bowl, beat egg whites until frothy. Blend into butter mixture with vanilla.

Using measuring teaspoon, place 4 mounds of dough, 4″ apart, on each
prepared cookie sheet. Spread mounds with back of spoon dipped in water to
3″ diameter. Bake, 1 sheet at a time, 5-6 minutes or until edges are just
barely golden. (Do not overbake or cookies become crisp too quickly and are
difficult to shape.) Remove from oven and quickly loosen each cookie from
cookie sheet with thin spatula. Shape each into a cone; cones become firm
as they cool. (If cookies become too firm to shape, return to oven for a
few seconds to soften.)

Melt chocolate in small bowl over hot, not boiling, water. Stir until
smooth. When all cookies are baked and cooled, dip flared ends into melted
chocolate. Let stand until chocolate is set. If desired, serve cones by
standing them in a bowl. (Adding about 1″ of sugar to bottom of bowl may be
necessary to hold them upright.)

Makes 16 cookies

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