Title: Mulled Cider
Categories: New england, Beverages, Holiday
Yield: 8 servings

1/2 ga Apple cider
1/4 c Brown sugar
3 ea Cinnamon
1/2 ts Whole cloves
1/4 c Maple syrup

Combine all ingredients in a large kettle. Bring to a boil. Simmer
for 5 minutes. Strain to remove sticks and twigs. Serve hot with
half a (fresh) cinnamon stick in each cup, if desired. Makes about 2
quarts.

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Grilled Vidalia Onion Papaya Relish

Recipe By : Cooking Live Show #CL8909
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds vidalia or another sweet onion — peeled and
cut
— crosswise into
1 1/2 inch thi slices
1/4 cup olive oil
salt and freshly ground black pepper
1/4 cup fresh lime juice
1 tablespoon honey
2 ripe papayas — peeled, seeded and
— diced
1/2 cup packed cilantro leaves — coarsely chopped

Prepare grill or heat grill pan on stove top. Soak wooden skewers in
water for 30 minutes.

Lay an onion slice on a flat work surface. Poke the skewer through
center of the 1/2-inch-thick side of the onion slice, carefully
pushing the skewer all the way through the onion slice and out the
other side. The skewer and onion should resemble something like a
lollipop. If the skewer is long enough push another onion slice onto
the skewer. Skewer the remaining onion slices in the same manner.
Brush onions on both sides with thin coats of oil and season
generously with salt and pepper. Grill the onions, flipping
occasionally, until browned and lightly charred, about 10 to 15
minutes. Remove to a platter and allow to cool.

In a large bowl whisk together the lime juice and honey until well
combined. Coarsely chop the grilled onions and add to the lime
mixture, tossing to coat. Add the diced papaya and chopped cilantro
and carefully stir to combine. Season to taste with salt and pepper.

Yield: 4 to 6 servings

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Super Pizza Sauce

Recipe By :=20
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 Tsp. black pepper
1 Tsp. salt
1/2 Tsp. powdered onion
1/2 Tsp. powdered garlic
1 Tsp. minced onion
1 Tsp. minced garlic
1/2 Tsp. marjoram
1 1/2 Tbsp. oregano

Mix with: 12 oz. tomato paste On crust put layer of sauce,
layer Mozzarella cheese, layer Parmesan or Romano cheese, then
desired toppings. Bake at 450 degrees for 8 minutes.

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Title: SWEET SOUR GARLIC VEGETABLES
Categories: Vegetables, Side dish
Yield: 1 servings

2 lb Fresh sliced vegetables,
Carrots, broccoli, mushrooms
Cauliflower, etc.
4 tb White vinegar
4 tb Sugar
1 1/2 ts Salt
4 tb Vegetable oil
4 Cloves fresh garlic, sliced

Pare, trim and slice vegetables. Combine vinegar,
sugar and salt in large jar. Add vegetables and shake
to mix will. Cover and refrigerate overnight, shaking
occasionally. In another small jar, mix oil and
garlic. When ready to serve, drain vegetables and
place on a serving platter. Pour garlic oil over and
serve with toothpicks. Makes about 4 cups.

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Gorgonzola Cream Sauce

Recipe By : Jonathan D. Wood (11/95)
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Pasta
Sauces Marinades Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups milk
1 tablespoon flour
1 tablespoon butter — melted
3 tablespoons gorgonzola cheese — cru

Melt butter in saucepan. Add flour and mix ’til smooth. Add milk, stirring
until thickened. Then add cheese, stirring until melted and sauce is smooth.

– – – – – – – – – – – – – – – – – –

NOTES : Serve over pasta, Gorgonzola Walnut Ravioli

COLESLAW WITH GREEN APPLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Low-fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Shredded green and red
Cabbage
1 Large carrot, shredded
2 Green apples, shredded with
Their skin
3 tb Nonfat plain yogurt
1 tb Grainy-style of honey
Mustard
2 tb Apple cider vinegar
1 tb Apple juice concentrate
1 t Honey
1/4 ts Salt
1/4 ts Freshly cracked black pepper

Shred the cabbage, carrot, and apples in a food processor or with a hand
grater over a large bowl.
Whisk together the remaining ingredients. When well blended, pour over
the cabbage mixture. Allow to marinate for 30-40 minutes or longer. This
can be made up to 1 day in advance.

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Title: Greek Eggplant Appetizer
Categories: Appetizers, Middle east, Vegetables
Yield: 4 servings

2 md Eggplant
3 md Tomatoes, peeled coarsely
— chopped
3 Garlic cloves
3 tb Chopped parsley
1/2 ts Oregano
1 ts Fresh mint, chopped
1 ts Salt
1/4 ts Pepper
3 tb Olive oil
5 tb Lemon juice

Cook eggplants in their skins. Peel them or scoop out the insides.
Mix the pulp with the tomatoes, galric, herbs, salt pepper. Put
into blender. Add oil a little at a time, blending at low speed.
Add lemon juice vinegar blend at a higher speed till smooth.
Serve with pita.

Vera Gewanter, “A Passion for Vegetables”

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Title: Raspberry Tart
Categories: Pies, Elisabeth
Servings: 1

1 c Flour; all purpose
1 tb Sugar; granulated
6 tb Butter; cold
1 Egg yolk
1 tb Lemon juice
3 tb Cornstarch
3/4 c Sugar; granulated
1 c Raspberries; fresh

Fat grams per serving: Approx. Cook Time: :40 Pastry: In
large bowl, stir together flour, sugar and salt. With pastry blender or
food processor, cut in butter till it resembles tiny peas. In small bowl
using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle
over flour mixture. Stirring with fork, add a little more water if
necessary to hold dough together. Using hands, gently shape pastry into
ball. Press dough 1/8″ thick into flan pan. Refrigerate while making
filling. Filling: Preheat oven to 425F. In small saucepan, stir together
water cornstarch till smooth. Stir in sugar. Add raspberries and cook,
stirring, over medium-low heat for 10-15 minutes or till thickened. Let
cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven
for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till
pastry is golden brown. Let cool in flan ring 15 minutes before removing to
rack.

Source: Anne of Green Gables Cookbook
posted by Anne MacLellan

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BREAKFAST SAUSAGE – LOW CHOLESTEROL

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast Meats
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb GROUND TURKEY
1/2 ts SALT
1/2 ts PEPPER
1/2 ts PAPRIKA
1 t GROUND SAGE
1 x SMALL ONION CHOPPED
1/4 c BREAD CRUMBS
1 tb OIL

MIX ALL INGREDIENTS WELL. CHILL OVERNIGHT. FRY SLOWLY
IN A LITTLE OIL UNTIL BROWN ON BOTH SIDES.

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O’Briens with Jicama and Cre-ole Spices

Recipe By : Pat Hanneman (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Fab Fiber

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups russet potatoes, scrubbed — cut in 1/2″ cubes
1 tablespoon vegetable oil
salt and pepper
1 cup jicama — cut in 1/2″ cubes
1/3 cup chopped onion
2/3 cup red, green, and yellow bell peppers — chopped
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
salt and pepper — to taste
Cre-Ole Spicy (see recipe)

[1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes,
tossing the potatoes to coat. Add a little salt and freshly ground pepper.
Add the jicama. Reduce heat to moderate. Cover and cook, stirring often,
until the potatoes are light brown and tender but firm, about 10 minutes.
[2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat
through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons
of the spice blend. Serve with roasted chicken pieces, and sweet-sour slaw
(like KFC’s).

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NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the
skins on. There’s a sweet crunch of jicama, creole spices, and a hint of
Cuban cinnamon.