Cherry Twists No. 2197 Yields 12 Crepes

12 Basic Crepes, Cooked – Confectioners’ Sugar,
20 Cherry Pie Filling Sifted
1 Egg, Slightly Beaten
1 Tbls Water

NOTES: You may use Apple, Berry or other fruit pie filling in place of the
Cherry filling. You may use a healthy dollop of whipped cream as a
topping or in place of the powdered sugar. You should sprinkle a
dusting of cinnamon over the whipped cream. You may also use wedge
shaped portions of flour tortilla in place of the basic crepes.
Preheat the deep fryer.
Mix the beaten egg and water together.
Place 1 tablespoon of fruit filling on the lower 1/3 of each crepe.
Brush the top and bottom edges of the crepes with the egg water mixture.
Fold the left and right sides of the crepe over the filling.
Roll the crepe up.
Place each crepe, seam side down, carefully in the deep fryer.
Fry until crisp and golden (about 1 minute).
Drain.
Sprinkle with confectioners’ sugar.
Spoon a little extra filling over the top.

Title: MUJADDARA
Categories: Vegan
Yield: 1 servings

3/4 c Brown rice (dry) – OR –
3/4 c Bulghur (dry)
1 c Lentils
1 lg Onion
1 ts Cumin
x Salt pepper

~ start 3/4 cup brown rice cooking; alternatively reserve that much
uncooked bulghur – start 1 cup lentils cooking – dice and brown 1
large onion in some huge amount of olive oil (I used less than the 6
Tbs called for, which cuts down on the taste) – after 30 minutes of
the lentils cooking, toss in the rice (drained) or bulghur, the
onion, 1 tsp cumin [I’ve used twice as much and added some coriander
as well], and some pepper and salt. simmer another 15 minutes – brown
(caramellize) another diced onion – add the onion to the top of the
lentil/grain mixture; let sit 10 minutes

The dish has a good consistency. I’ve made this twice in the past
week from George Lasalle’s “Orphanides: My Middle Eastern Cooking”;
off the top of my head:

From: dbl@ics.com (David B. Lewis). rfvc Digest V94 Issue #178 Aug.
26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

MMMMM

POTEE DE MILLET

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Huile
250 g Millet dore
8 dl Bouillon de poule
400 g Poulet — emince
2 Poireaux — coupes en deux
— puis en lanieres
4 Carottes — en julienne
1 tb Sauce de soja
1 d Cayenne
Sel
Huile
—–SOURCE—–
— D’apres: Journal Betty
— Bossi
— Rene Gagnaux, 15.05.94

Rissoler le millet dans l’huile tres chaude et, quand
il est brun clair, mouiller avec le bouillon. Porter a
l’ebullition, laisser mijoter pendant 20 minutes en
remuant de temps a autre. Entretemps saisir la
volaille 2 a 3 minutes dans l’huile chaude, saler et
reserver au chaud. Faire revenir les legumes dans le
fonds en les remuant sans arret et en les gardant
croquants. Assaisonner avec soja et cayenne, ajouter
le millet et la volaille et servir.

– – – – – – – – – – – – – – – – – –

Date: Tue, 15 Feb 94 12:17:14 EST
From: friedman@husc.harvard.edu

Orzo aux Petits Pois:

Boil a quart of water in a two-quart saucepan. Add italian seasoning
and marjoram (say, 1 and 1/2 tsp respectively.) Add a chopped onion if
you’ve got one. A leek is even better. Add a half-cup of fatfree
tomato sauce (not a vinegary one, for preference.) Bring back to boil.
Add one cup whole-wheat Orzo (or cous-cous, or any other really small
whole-wheat pasta.) Return to boil, then bring down to a covered
simmer. Cook till pasta is tender and water almost absorbed.
Stir in 1 cup frozen peas and let them heat through. Serve.

Actually, 1/3 of a box of frozen chopped kale is pretty good instead
of the peas, if you like that sort of thing. Some people may want
to add more tomato sauce. Others may prefer to leave enough water to
make this a soup. You can use a delicate vegetable or onion broth
instead of the assertive tomato sauce, too, but that really does need the
peas rather than the kale.

Title: EGGS A LA GOOP *** (HGWW70B)
Categories: Brunch, Party
Yield: 8 servings

1/2 c Mushrooms; chopped
1/2 c Fresh onions; chopped
1 cn Cream of mushroom;or
1 cn Cream of shrimp soup.
8 ea Eggs
6 oz Can shrimp; drained
1/4 lb Cheddar cheese; grated
1/4 lb Monterey jack cheese; grated

Several strips of bacon fried well done and crumpled.
Set aside. NOTE: measurements are approximate. Put
mushrooms and onions in skillet with a little oil and
cook over medium heat until softened. Add cream of
Mushroom soup (undiluted) and stir until mixture is
liquidized. Whip eggs in separate bowl and then fold
into the mushroom mixture. When eggs are almost set,
add shrimp and continue stirring. When mixture becomes
set, sprinkle cheese over the top and put in 300
degree oven until the cheese is melted.Take eggs out
of oven and scoop onto plates.. Top with crumbled
bacon. Serve with toasted English muffins and orange
Marmalade… Enjoy… Jack Hunter hgww70b FROM:
JOHN HUNTER (HGWW70B)

—–

HERBED BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : None

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Chopped celery ( with
-leaves)
1/4 c Finely chopped onion (
-about 1 small)
1/3 c Margarine or buffer
3 c Soft bread cubes (about 5
-slices bread)
1/2 ts Dried sage leaves
1/4 ts Salt
1/4 ts Dried thyme leaves
1/8 ts Pepper

Cook celery and onion in margarine in 10-inch skillet,
stirring occasionally, until onion is tender. Stir in
about I cup of the bread cubes. Turn into deep bowl.
Add remaining ingredients; toss. Stuff chicken just
before roasting

6 or 7 servings.

Note: To bake stuffing separately, turn into ungreased
l-quart casserole. Cover and bake in 400! oven 30
minutes, 375! oven 40 minutes.

Corn Bread stuffing: Substitute corn bread cubes for
the soft bread cubes.

Giblet Stuffing: Chop Cooked Giblets and add with the
remaining ingredients.

1 serving

From the files of Al Rice, North Pole Alaska. Feb
1994

– – – – – – – – – – – – – – – – – –

Steamed Apple-Date Pudding

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Dates — pitted (8oz)
1/2 cup Apple cider
3/4 cup Sugar
1/2 cup Butter or margarine — softened
4 Eggs
2 cups Flour — all-purpose
2 teaspoons Baking powder
1/2 teaspoon Cinnamon — ground
1/4 teaspoon Cloves — ground
1 Apple,peeled — large
3/4 cup Walnuts
Red candied cherries
Green candies cherries
—–CUSTARD SAUCE—–
4 Egg yolks
1/3 cup Sugar
1/8 teaspoon Salt
2 cups Milk
1 teaspoon Vanilla extract

1. Heavily grease deep 2 1/2-quart heat-safe bowl. Cut foil 1 inch
large than top of bowl to use as cover. Grease 1 side of foil well;
set aside.
2. In blender at medium speed or in food processor with
knife blade attached, blend dates and apple juice until smooth; set
aside.
4. In large bowl, with mixer at low speed, beat sugar and
butter or margarine ju st until blended. Increase speed to high; beat
until light and fluffy. Add eggs, next 5 ingredients, and date mixture; beat
at low speed until blended. Increase speed to medium; beat 1 minute,
occasionally scraping bowl with rubber spatula. With rubber spatula, gently
fold in chopped apple and walnuts. Spoon pudding mixture into prepared bowl.
Cover bowl with foil, greased side down, tying tightly with string.
4. Set bowl on rack in 8-12 quart saucepan. Pour in water to come halfway up
side of bowl, nut touching foil. Over high heat, heat to boiling. Reduce heat
to low; cover and simmer 2 1/2 to 3 hours, until skewer inserted through foil
into center of pudding comes out clean.
5. About 30 minutes before pudding is done, prepare Custard Sauce.
6. When pudding is done, cool in bowl on wire rack 10 minutes; loosen pudding
with metal spatula and invert into warm platter. Garnish pudding with red and
green candied cherries. Serve pudding warm with warm sauce.
*** CUSTARD SAUCE ***
1. In heavy 2-quart saucepan over low heat, or in double boiler over hot, not
boiling, water, with wire whisk, beat egg yolks, sugar, and salt.
Gradually stir in milk and cook, stirring constantly, until mixture thickens
and coats the back of a spoon, about 25 minutes. Stir in vanilla extract.
2. Serve sauce warm or cold over apple pie, fruitcake, cut-up fruit, or ice
cream.

– – – – – – – – – – – – – – – – – –

Title: Walnut Bread
Categories: Bread Osg1966
Servings: 1

1 ea Egg
1 c Sugar
1 c Milk
1 ts Salt
3 ts Baking powder
3 c Flour
1/3 c Walnuts

Bake 45 – 50 minutes in slow oven.

Note: Slow oven is 300 – 350 F.

Source: Mrs. Stanley Peltier, Riverside Grange, Allen County, OH
—–

Pumpkin Date Nut Bread

Recipe By : Bill Camarota
Serving Size : 10 Preparation Time :0:00
Categories : Cheese French
Breads Jewish
Low Fat Marinades

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup pumpkin pie filling
1/3 cup milk — skim
1 large egg
1 tablespoon butter
1 teaspoon salt
2 1/3 cups bread flour
2/3 cup flour — whole-grain wheat
3 tablespoons brown sugar — packed
2 tablespoons vital wheat gluten
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 teaspoons yeast
1/2 cup walnuts* — coarsely chopped
1/3 cup dates* — chopped

Add ingredients to the machine in the order listed with the exception of
walnuts and dates. Bake on fruit and nut cycle. When addition beep sounds,
add walnuts and dates. Makes a 1 1/2 pound loaf.

– – – – – – – – – – – – – – – – – –

Almond Cookies – Chinese-American

Recipe By : Easy Family Recipes from a Chinese-American Childhood
Serving Size : 16 Preparation Time :0:00
Categories : *Melody Asian – Cookies
Asian – Chinese -Chinese-American
Childhood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 tbsps unsalted butter — at room temperature
1 c sugar
1 egg
1 tsp almond extract
1/2 c ground almonds
2 c all-purpose flour
1 tsp baking powder
1 pinch salt
1 egg — for egg wash

Preheat oven to 375F. In large bowl cream butter and sugar. Add egg,
almond extract and ground almonds; mix. Combine dry ingredients and add
to butter sugar mixture; mix but do not over mix. Roll into log about
12″ long. and cut into 16 even pieces. Roll each piece into a ball and
flatten slightly. Place on baking tray, brush with egg wash and bake 15
minutes until golden. REG 4 shared by Melody Holcomb-Hockin, Washington,
USA
Chinese-American Childhood – Ken Hon ISBN 0-394-58758-8 Great Easy
Family Recipes from a Chinese-American (and REALLY not complicated)
recipes. They are like what you find in a Chinese restaurant in America.
Some of the recipes though are those made for the Chinese customers. But
really BEST OF ALL are the truly wonderful stories of the author’s
family’s experience. “After… there was always a struggle to see who
got to enjoy the fish head, which contains the highly prized cheek meat.
I was taught as a young child to extract the cheeks with my chopstick
and place them dutifully in my mother’s bowl as my filial gift to her.
Every adult at the table would then nod with approval, and I knew that I
was on the right path.” I really enjoyed this book!

– – – – – – – – – – – – – – – – – –

Per serving: 191 Calories; 9g Fat (41% calories from fat); 3g Protein;
25g Carbohydrate; 39mg Cholesterol; 39mg Sodium