Spinach, Mushroom and Gruyere Cheesecake

Recipe By : Bon Appetit Magazine/ July 1983 p: 84
Serving Size : 12 Preparation Time :0:00
Categories : Hors d’Oeuvres- Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
CRUST:
1 tbsp unsalted butter — for pan
1 1/3 cups fine breadcrumbs — toasted
5 tbsp unsalted butter — melted

FILLING:
1 1/2 lbs cream cheese — room temperature
1/4 cup whipping cream
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp ground red pepper
4 large eggs
4 oz Gruyere cheese — shredded
10 oz pkg frozen chopped spinach — thawed + pressed dry
2 1/2 tbsp finely chopped green onion
3 tbsp unsalted butter
1/2 lb mushrooms — finely chopped
Salt and freshly ground pepper — to taste

OVEN: 350
Butter 9-inch springform pan. Mix breadcrumbs and melted butter.
Press mixture firmly onto bottom and sides of pan.
Bake til set, 8 to 10 minutes. Cool.

Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender
or processor til smooth. Blend in eggs.

Divide filling evenly between 2 medium bowls. Stir Gruyere into one half.
Mix spinach and onion into remainder. Pour spinach filling into pan.

OVEN: 325
Melt remaining butter in large skillet over medium-high heat.
Add mushrooms and cook til all moisture is evaporated,
about 10 minutes, stirring frequently. Season with salt and pepper.

Spoon mushrooms over spinach filling. Carefully pour cheese filling over top.
Set pan on baking sheet. Bake 1 -1/4 hours. TURN OVEN OFF and cool
cheesecake about 1 hour with door ajar.

Transfer to rack. Remove springform.
Cool to room temperature before serving.

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Title: SAMBUCA ROMANA JAM
Categories: Fruits 999
Servings: 1

5 c Crushed, fresh blueberries 1 t Grated lemon rind
1/2 c Water 1/2 c Sambuca Romana
2 1/2 c Sugar 1 ea Box light fruit pectin
10 ea Coffee beans per jar

Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate

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Turkey Soup Continental

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Etc Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup Butter or margarine
1 cup Cooked turkey
1 cup Diced celery
1 cup Corn nibblets — fresh/frozen
1 teaspoon Salt
1/4 teaspoon Ginger
2 tablespoons Chopped parsley
2 tablespoons Finely chopped onions
2 cups Diced raw potatoes
2 cups Turkey broth
2 cups Half and half cream
1/4 teaspoon Paprika
1/8 teaspoon Pepper
—–ROUX—–
2 tablespoons Butter
2 tablespoons All Purpose flour

Prepare roux in a saucepan.

In a large soup pot, saute onions in melted butter.
Add turkey, potatoes, celery and broth.

Simmer until vegetables are tender-crisp.

Stir in roux.

Add corn, cream and seasonsings.

Heat thoroughly, stirring occasionally.

Garnish with parsley and serve with crustly rolls.

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Lemon-Anise-Poppy Muffins

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Digest Jan.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups Whole wheat flour
1 cup All-purpose flour
1/4 cup Sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1/2 teaspoon Salt
2 tablespoons Poppy seeds — (generous
Heap)
1 each Rind of 1 lemon
1 teaspoon Lemon extract
1 teaspoon Anise extract
1 each Powdered egg substitute
(reconstituted)
1 6 ounce white wave soy
Yogurt
1 cup Orange juice

Combine dry ingredients through poppy seeds. In separate bowl, mix remaining
ingredients. Make a well in dry ingredients, and combine wet mixture. Spritz
and
flour a bundt muffin pan. Spoon in batter equally. The dough will be stiff, you
may have to level each muffin with moistened fingers. Bake in pre-heated oven
at
350 F, for approx. 22 to 25 minutes.
Cool in pan for 5 minutes, and on rack for another 10.

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Ginger-Pecan Chews

Recipe By : Gold Medal, Harvest Cooking Baking
Serving Size : 30 Preparation Time :0:00
Categories : Drop Cookies Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup granulated sugar
1/2 cup butter or margarine — softened
1/2 cup molasses
1 jar crystallized ginger — chopped
–2.7 ounces, about 1/2 cup
1 egg
2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans — chopped

Preheat oven to 375 degrees. Mix the sugar, margarine,
molasses, crystallized ginger and egg in a large bowl. Stir
in the flour, ground ginger, baking soda and salt. Stir in
the pecans. Drop the dough by rounded tablespoonfuls about
2 inches apart onto ungreased cookie sheets. Press a pecan
half in the center of each cookie, if desired. Bake for 12
to 14 minutes, or until almost no indentation remains when
touched in the center. Immediately remove from the cookie
sheets. Cool on wire racks. Makes 2 1/2 to 3 dozen.

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Date: Mon, 23 Aug 93 13:18:02 CDT
From:

Pizza (Pissaladiere — for the French word for tomato-less and
cheeseless pizza, … I still think tomato slices would be a good
addition, and tomato sauce might work as long as it’s not too liquidy.

1 tbsp. baker’s yeast
1 tbsp. Sucanat
1 cup warm water

2 cups unbleached white flour
1 cup whole wheat flour
1 cup corn flour (approximate)

3 tbsp. dried tomato bits
1 cup water
1 1/2 tsp. salt

filling can be slightly steamed veggies of your choice, i used:

1 red capsicum (a red “bell pepper”) this is the decorative topping
1 orange banana pepper (hot) this too is decorative (hot) topping
4 small eggplant (2 medium or 1 large)
water

3 small leek (2 medium or 1 large)
water

1 1/2 tbsp. capers
2 tbsp. balsamic vinegar (approximate)
10 basil leaves
salt
cracked black pepper

Preparation: Turn oven to 400 F, place red capsicum (cut side down), orange
banana pepper, and sliced eggplant in oven. Use pie pan for the eggplant,
because then you can add a little water to it as needed, as it will seem dry
after some time in the oven. These cook for about 30 minutes.

Prepare a spring form cake pan with a bit of oil or Pam, and dusted with corn
meal or corn flour. The diameter is about 8-9“.

Meanwhile, combine baker’s yeast, Sucanat and warm water, place in
warm place so it will ”grow“ and get foamy. Then, combine 3 cups
flour and salt, set aside.

Slice leek and saute in water, until carmelized (preferably). Simmer
more water in another pot and add dried tomato bits, simmer a minute
to get soft, drain but retain the water which will be tomato-colored.
By this time the yeast will have ”grown“, pour this in with the 3 cups
of flour and salt, add tomato bits, and 1/2 cup of the tomato-water.
Stir. Prepare a flat surface with corn flour, kneading some of this
into the dough to get it ready to roll out. Roll out into a wide
circle, about 5 inches wider than your pan. Be innovative in picking
this up and placing it centered in your pan. The extra width will go
up the sides of the pan. (I cut a circle about 1″ wider than the pan,
dusted it well with the flour, then rolled it loosely to pick it up
and place it in the pan, then unroll, then add the rest of the dough,
packing it up along the sides).

Place this in a warm spot, and fill with the cooked leek, and salt
lightly. Take eggplant out of the oven, layer it over the leek,
sprinkle with balsamic vinegar, add a layer of basil leaves, then a
second layer of eggplant, sprinkle with salt and cracked black pepper.
Sprinkle with capers, letting some get embedded into the dough. As
you are doing all this, the dough will be rising. Dot with *nofat*
cheese (optional). Slice the cooked red pepper and banana pepper
lengthwise into 8 to 12 strips each. Peel the peppers if you can
(paper bag technique may work), may be easier to peel the banana
pepper before you slice, and peel the red pepper after you slice.
Assemble pepper strips, alternating the two kinds, in a sunray
pattern. Sprinkle everything with the remaining balsamic vinegar.
Dot center with whatever you have left, a bit of *nofat* cheese or a
basil leaf.

Bake 20-30 minutes. Slice and serve. Voila! For anyone wanting to
make their own modifications on this ”pizza", your ideas would be much
welcomed.

Title: Boiled Peanuts
Categories: Snacks
Servings: 8

Peanuts,raw
Water

1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it’s best to begin
with 1 tablespoon of salt for each 2 cups of peanuts; you can add more salt
to taste later.
3. The cooking period for boiled peanuts varies according to the maturity
of the peanuts used and the variety of peanut. The cooking time for a
“freshly pulled” green peanut is shorter than for a peanut which has been
stored for a time.
4. When fully cooked, the texture of the peanut should be similar to that
of a cooked dry pea or bean. Boil the peanuts for about 35 minutes, then
taste. If they are not salted enough, add more salt. Taste again in 10
minutes, both for salt content and to see if the peanuts are fully cooked.
If not ready, continue tasting every 5 minutes until they have a
satisfactory texture.
5. Drain peanuts after cooking or they will continue to absorb salt and
become oversalted.
6. Boiled peanuts are usually served as a snack, but they make a great
substitute for dried cooked beans at any meal. They may be eaten hot, at
room temperature, or chilled in the refrigerator and eaten cold, shelling
as you eat them. They will keep in the refrigerator for several days, or
they may be frozen.

MMMMM

Title: SOYSAGE
Categories: Vegetarian, Ethnic
Yield: 6 servings

1 c Dry soybeans
2 Pieces kombu or kelp
– each about two pieces long
2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soymilk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 lg Garlic cloves; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage
-OR- ground allspice
1/4 c Water
1/4 c Cider vinegar
4 -TO
8 tb Gluten flour

Soak the soybeans and one piece of kombu in about five times their volume
of water overnight. Discard soaking water and kombu, rinse the beans and
cook in about 4C water w/the other piece of kombu. Cook until soft, about
four hours, and drain. Coarsely chop the beans and kombu, then mix in all
remaining ingredients until you get a medium stiff mess. Pack the mix
tightly into an oven safe glass or stainless steel bowl and cover tightly
w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl
on the bottom of a large stock pot or dutch oven. Pour in enough water to
cover the bowl, then place the soysage over the bowl. Bring to a simmer,
cover and steam about an hour and a half, checking occaionally to add water
if needed. Let cool and use.

Makes 3C

This is from Brother Ron Pickarski’s great book _Friendly_Foods_, Berkeley,
CA, Ten Speed Press 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

—–

Pasta with Creamy Green Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Harned 1994 Main Dish
Pasta Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Linguine or thin spaghetti
2 tablespoons Butter
1 large Sweet onion — chopped
1 1/2 cups Green tomato puree*
1 cup Whipping cream
Salt — to taste
1 tablespoon Whole black peppercorns
6 tablespoons Chopped sundried tomatoes — – (to 8 tb.)
3 To 4 tb. chopped parsley

*See Green Tomato Puree recipe.

Prepare linguine or spaghetti according to package directions.

Melt butter in a heavy saucepan. Add onion; saute until transparent.
Add green tomato puree and whipping cream. Salt to taste. Simmer until sauce
is thickened. While sauce is cooking, coarsely crush peppercorns in a mortar
with a pestle.

Drain linguine or spaghetti. Toss with sauce. Sprinkle each serving with
crushed peppercorns, sundried tomatoes and parsley.

Yield: 6 to 8 servings.

From Alice Colombo’s 09/21/94 “Cook’s Corner” column in “The (Louisville, KY)
Courier-Journal.” Pg. C6. Posted by Cathy Harned.

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Title: Low Cal Graham Crust
Categories: Diabetic, Pies
Yield: 1 crust

8 Crushed graham crackers 3 tb Melted margarine
(2 1/2 in squares) 2 tb Sugar

Combine ingredients in 9 inch pie tin and mix well with a fork. Press
crumbs evenly around the edges and on the bottom of the pie tin. Bake
at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even
portions. Nutritive value for 1 portion (1/8 of recipe) CAL 78; CHO 8
gm; PRO 1 gm; FAT 5 gm; Na 100 mg; Food exchanges per serving: 1/2
bread, 1 fat Low sodium diets: Use salt-free margarine Source: The
New Diabetic Cookbook

MMMMM