RUSSIAN TEA

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Russian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 tb Orange-Pekoe tea
4 Whole cloves
1/2 c Sweet cider
1/2 ts Red food coloring
2 qt Boiling water
Sugar, honey or strawberry
-jam

Steep tea, cloves, cider, food coloring in the boiling
water for 10 minutes. Strain all the bits out and
sweeten with sugar, honey, or jam.

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MEDIEVAL ITALIAN STEW (PIE IN A PIPKIN)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Fruits
Italian Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Stew beef — cut in 1/2″ cubes
2 md Onions — chopped
Cooking oil
1/2 c Raisins
1/4 ts Each cloves and cinnamon
1/4 ts Each nutmeg, mace and pepper
1 tb White vinegar — or to taste
Salt — to taste

Brown the beef in a skillet in a small quantity of
oil. Place browned beef *and its juices* in a
stewpot. Add more oil (if necessary) to the skillet;
saute onions until tender and translucent. Add onions
to stewpot. Add raisins and spices to the meat
mixture, along with a small quantity of water
(approximately 1/2 cup). There should be just enough
water to prevent scorching and to help form the gravy.

Bring stew to a boil and reduce immediately to a
simmer. Simmer, covered, until meat is tender (about
1-1/2 to 2 hours). Stir occasionally. Add water as
necessary. When beef is cooked, add vinegar and salt.
Cook a few minutes more.

Carroll-Mann wrote: “This is a recipe I adapted from a
16th century translation of a medieval Italian
cookbook. The recipe is called ”Pie in a Pipkin“
which means (crustless) meat pie in a stewpot. It has
a nice thick gravy and a sweet/tart flavor.”

From: Robin Carroll-Mann in rec.food.cooking.
Electronic format by Cathy Harned.

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Creamy Purple Onion And Basil Dip

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Cheese
Dips Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cream Cheese — Softened
1/4 cup Fresh Basil; Chopped — OR
4 teaspoons Dried Basil — Crushed
1 cup Sour Cream
1/4 cup Carrot — Shredded
1/4 cup Purple Onion — Chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

Beat the cream cheese to a smooth consistency, gradually adding the basil.
Blend
in the sour cream and add the remaining ingredients, blending well.
Cover and chill. Makes about 2 1/2 cups of dip.
SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers,
Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats

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Pecan Squares

Recipe By :
Serving Size : 25 Preparation Time :0:45
Categories : Desserts Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
– – – – – Crust – – – – –
3 Cups Flour
1/2 Cup Sugar
1 Cup Butter — softened
1/2 Teaspoon Salt
– – – – – Filling – – – – –
4 Eggs
1 1/2 Cups Light or dark corn syrup
1 1/2 Cups Sugar
3 Tablespoons Butter — melted
1 1/2 Teaspoons Vanilla extract
2 1/2 Cups Chopped pecans

In a large mixing bowl, blend together flour, sugar, butter and salt
until mixture resembles coarse crumbs.

Press firmly and evenly into a greased 15x10x1″ baking pan. Bake at 350
degrees for 20 minutes.

Meanwhile, in another bowl, combine eggs, syrup, sugar, butter and
vanilla. Stir in pecans. Spread evenly over hot crust.

Bake at 350 for 25 minutes or until set. Cool on a wire rack.

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Southern-Style Pizza

Recipe By : Cooking Live Show #CL8860
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 flour tortillas
1 cup barbecued pork pull
1 cup grated mozzarella cheese

Preheat oven to 400 degrees F. Place tortillas on a baking sheet. Top each
tortilla with some pork and sprinkle with mozzarella. Bake for 8 to 10 minutes
or until bubbly and tortilla is crisp.

Yield: 4 servings

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CALZONE

Recipe By : =

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SUE FERGUSON (WVTD97B)
1 1/3 cup water
2 tablespoon Olive oil
2/3 teaspoon Salt
1/2 teaspoon Oregano
4 cup Bread flour
2 1/2 teaspoon Yeast
—–SPINACH FILLING—–
10 1/2 ounce Frozen chopped spinach
Garlic powder
2 tablespoon Olive oil
1 cup Provolone cheese — grated +-
1 cup Mozzarella cheese — grated +-

Remove dough from machine and roll it into circles of approximately 8 inc=
hes. Spread filling on one half of the circle leaving a border around it =
for closing.
Close the >> calzone by folding the unfilled side on top of the filled si=
de and crimping the edges closed with your fingers or a fork. Place on a =
lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly wi=
th olive oil and bake at 500 degrees for 20-30 minutes or until puffed an=
d golden. (I bake them at 485 degrees for 15 minutes in my oven.) =

The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta a=
nd grated mozzarella cheese in each calzone. >> My favorite filling is th=
e following……

SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder un=
til all water has evaporated. (I squeeze out excess liquid first) Mix che=
eses into spinach. You may substitute frozen chopped broccoli for spinach=
=2E

I LOVE these!!! I serve them with a spaghetti sauce that has sausage, pe=
ppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I=
used to eat them at the mall and wish I knew how to make them! Let us kn=
ow what you think! =

This recipe that we use is found in Donna German’s book II.

TTYL Sue Zoji S15 and Hitachi 101 Formatted by Elaine Radis BGMB90B; AP=
RIL ’93

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BROCCOLI AND MUSHROOMS IN OYSTER SAUCE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Bunch broccoli in pieces
1/2 lb Mushrooms, sliced
1 T Garlic, minced
1 ea Water or chicken stock
2 T Vegetable oil
2 T Oyster sauce

Clean broccoli. Trim off flowers into bite-size pieces, lightly peel
broccoli stalks and sliced into diagonal medallions. Heat wok on high
add oil and when the oil is hot, add garlic and stir-fry 10 seconds.
Add broccoli, stir-fry rapidly until the broccoli is covered in oil.
When the wok is no longer oily, add a splash of water or chicken stock
and continue to fry, stirring constantly for 3 minutes, replenishing
water/chicken stock whenever wok becomes dry. Toss in mushrooms,
stir, add oyster sauce, stir, cover and simmer at medium heat two
minutes. Serve.

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Title: Crafts for Kids with Food
Categories: Kids
Servings: 6

1 c Flour
1/2 c Salt
2 tb Cooking oil
2 tb Cream of tartar
1 c Water with desired color of
-food coloring

From: Healthy Meals and More

HOMEMADE PLAY DOUGH

Cook the above mixture over medium heat stirring until stiff. Cool and
knead out lumps. Store in airtight container.

FINGER PAINTING

For young children, prepare instant chocolate pudding and let them do
creative finger painting with no danger if some finds its way to their
mouths!

MACARONI PICTURES

Have various shapes of pasta to choose from. Let children glue these onto
colored paper for creative pictures.

PLACE MATS

Let children draw their own pictures on fairly heavy paper. Use clear
contact paper to cover the front and back of the drawing. They now have
their own personal placemat. These make fun presents for Mom and Dad for
special occasions.

CHRISTMAS TREE ORNAMENTS

1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water

Mix and cook over medium heat stirring constantly about 4 minutes or til
mixture thickens into a moist mashed potato-like consistency. Cover with a
cloth while it cools enough to knead it.

Roll out dough and cut into shapes using a straw to put a hole in the top
for a ribbon to hang on the Christmas tree.

Dry 24 hours. Paint with tempera paints.

PAPIER MACHE

Dry laundry starch cold water

Mix the starch and water in equal amounts. Stir completely. Let stand. This
will thicken. Tear newspaper or tissue paper into strips. Dip these strips
into mixture. Shape over a balloon or into a mask shape, figures, animals,
etc. Let dry 3 days or so, depending on thickness. Paint with acrylic
paints.

ARGO DO-IT YOURSELF CLAY THAT’S SAFE FOR KIDS

2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water

Mix cornstarch and baking soda, add water, mix. Bring to a boil, stirring
constantly. Thicken to consistency of mashed potatoes. Form clay into
desired shapes, let dry for 36 hours, color with paint or felt-tip marker,
and coat with shellac or clear nail polish.

MMMMM

Almost Marie Callendar’s Potato Cheese Soup

Recipe By : Cook and Tell 25 Jul 96- PE
Serving Size : 8 Preparation Time :0:30
Categories : Copycat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Cups potatoes — peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half-and-half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese

Place potatoes, onions, celery, and salt in the 4 c of water in a large pot.
Simmer about 15 minutes until vegetables are tender. Put in blender and puree
until chunky. Return soup to pot and add half-and-half, butter, and cheese.
Simmer until hot. Do NOT Boil.

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NOTES : “Rita Y. of Mira Loma has used this recipe for some time and finds
this makes a very good soup. Michael S. of Murrieta sent in the same recipe.”

Title: Peach Melba
Categories: Diabetic, Desserts
Yield: 6 servings

6 Peach halves, fresh or can 1/2 c Raspberries, pureed
1/3 c Low-fat vanilla yogurt Sugar subs. if needed

Place each peach half in a serving dish. Spoon about 1 tbsp yogurt
over each peach half. Pour on the raspberry puree. Add sugar
substitute before serving if the puree needs to be sweetened.

1 serving = 62 calories, 1 fruit exchange 1 gram protein, 13 grams
carbohydrate, 0 fat, 37 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier March 94

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