CHESTNUT, APPLE AND SAUSAGE STUFFING (L A TIM

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 c Lightly packed fresh bread
– cubes (about 10 slices
– day-old white bread)
2 ts Dried sage leaves
2 ts Salt
Butter
1 lb Chicken and apple sausages
1 Onion, chopped
6 oz Canadian bacon, chopped
3 Stalks celery, chopped
1 Green apple, cored and diced
1 lb Chestnuts, shelled,
– skins removed and chopped
2 Eggs, beaten
Formatted by Manny Rothstein

Slice crusts off bread and cut bread into 1/2-inch
cubes. Spread on jellyroll pan and toast in 375-degree
oven until lightly browned, about 15 minutes, tossing
every 5 minutes.
Toss toasted bread cubes with sage and salt in mixing
bowl. Drizzle with 1/2 cup melted butter and set aside.
Remove sausage from casings and break apart. Heat 1
tablespoon butter in large saute pan, add sausage and
brown, breaking up in pan. Remove sausage. In same
pan, saute onion, bacon and celery in same fat until
onions are soft.
Add sausage, onion mixture, apple and chestnuts to
bread cubes and toss well to mix. Stir in beaten eggs.
Makes 8 cups stuffing, about 16 servings.

Each serving contains about: 263 calories 792 mg
sodium 65 mg cholesterol 15 grams fat 21 grams
carbohydrates 12 grams protein 0.57 gram fiber.

From Julianne Ryan, Special to The Times, Copyright
Los Angeles Times, November 16, 1995 From: Manny
Rothstein Date: 11-25-95

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Crisp Chocolate Truffles

Recipe By : Marni Tuttle
Serving Size : 1 Preparation Time :0:00
Categories : Truffles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 oz marshmallow cream
2 T Butter or margarine
1 c Semisweet chocolate chips
2 c Crisp rice cereal
14 oz bittersweet chocolate
2 T Vegetable shortening
White chocolate chips, Optional

In heavy medium saucepan, combine marshmallow cream, butter and chocolate
chips. Cook over low heat until chocolate is melted and mixture is smooth,
stirring constantly. Remove from heat.

Stir cereal into hot chocolate mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper-lined cookie
sheet. Refrigerate about 1 hour, until firm.

In top of double boiler, over hot water, melt bittersweet chocolate and
shortening. Dip each chocolate ball in melted chocolate and place on waxed
paper-lined cookie sheet. Drizzle with melted white chocolate chips.
Refrigerate until firm. To serve, place in small candy paper cups.

Makes about 4 1/2 dozen truffles.

Source: Holiday Baking (Woman’s Day Premier Series, Volume IV, Number 4,
1994), page 65 (photo page 63)

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CRANBERRY-FIG CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Relishes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cranberries, coarsely
– chopped (12 oz. pkg.)
1 One-inch knob ginger root,
– peeled and finely
Shredded
1 lg Navel orange, quartered,
– finely chopped
1 sm Onion, finely diced
1/2 c Dried currants
5 Dried figs, finely snipped
– calamyrna or black mission
1/2 c Walnuts, toasted and
– coarsely chopped
2 tb Mustard seed
2 tb Cider vinegar
3/4 c Bourbon or Scotch whiskey
– (optional)
1 1/2 c Light brown sugar
2 ts Ground cinnamon
1 t Ground nutmeg
1/2 ts Ground cloves
1/2 ts Salt
1/8 ts Cayenne pepper

Combine cranberries, orange, onion, currants, figs,
walnuts, mustard seed, shredded ginger, vinegar and
whiskey in 4-quart saucepan.

Combine brown sugar, cinnamon, nutmeg, cloves, salt,
and cayenne pepper in small bowl and mix thoroughly.

Add dry ingredients to saucepan and stir to combine.
Heat to boiling. Simmer 25-30 minutes, stirring
frequently. Cool and refrigerate up to 2 weeks. Can be
frozen up to 1 year.

NOTE: Use a total of 2 large navel oranges, chopped,
if not using whiskey.

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SPICY PUMPKIN BISQUE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion, chopped
2 Cloves garlic, chopped
1 tb Butter
1 cn Pumpkin puree (16 ounces)
4 c Chicken stock
1 1/2 ts Dried ground small red
-chilies
1/2 ts Pepper
1/4 ts Ground allspice
1/2 ts Sugar
1/4 c Dry sherry
1 c Half-and-half

Freshly grated nutmeg, for garnish

Saute the onion and garlic in the butter until they
are soft and transparent. Add the pumpkin, stock,
chilies, pepper, allspice, sugar, and sherry. Bring
to a boil, then reduce the heat and cover. Simmer for
30 minutes. Place the mixture in a blender and puree
until smooth. Return the soup to the pot; add the
half-and-half and simmer until heated through. Garnish
with nutmeg and serve.

Makes 4 servings.

Nutrient Values per Serving: 210 Calories, 12 g Fat, 7
g Saturated Fat, 9 g Protein, 17 g Carbohydrate, 31 mg
Cholesterol, 846 mg Sodium.

[THE WASHINGTON POST; November 28, 1990; Dave DeWitt
and Nancy Gerlach; “The Whole Chili Pepper Book”]

Posted by Fred Peters.

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Title: Frankfurter Casserole
Categories: Diabetic, Main dish, Meats, Casseroles, Crockpot
Yield: 8 servings

1 1/4 c Bean bacon soup; undiluted 1 Green onions; chopped
finely
1 1/4 c Water; 1/2 c Celery;chopped
2 c All-meat frankurter; cut 2 tb Prepared mustard;
-1/2″ slices 1 c Ready-mix type biscuits;
1 Onion; chopped finely

Preheat oven to 375F. Mix all ingredients except biscuits. Boil
gently 5 minutes. Put about 3/4 cup mixture into each of 8
individual baking dishes and top each with biscuit. (NOT ME!! I hate
doing dishes!!) Bake until golden brown (about 20 minutes). Serve at
once, Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE

Source: Recipes for the Diabetic by Billie Little and Penny L.

This cookbook doesn’t have the nutritional values as it 22 years old.
Only calories: Per serving: 260

MMMMM

Title: THE STRAUSS FAMILY’S TIPSY SQUIRE PUDDING
Categories: Desserts, Tex-mex
Yield: 10 servings

20 Ladyfingers or strips
-of sponge cake
1 1/2 c Blanched, split almonds
1/2 lb Golden raisins
1/2 c Plus 2 tbs bourbon, divided
3/4 c Sugar
3 tb Cornstarch
2 tb Flour
1/4 ts Salt
4 c Milk, scalded
3 Eggs, separated
1 ts Vanilla extract

Line bowl with ladyfingers on bottom and sides in a
single layer and set aside. Reserve remaining
ladyfingers. In a medium-size bowl, soak almonds and
raisins in 2 tablespoons of bourbon and set aside.
Scald milk (heat until bubbles form at edges) and set
aside. Combine sugar, cornstarch, flour and salt in
top of a double boiler over simmering water on
medium-high heat; whisk in scalded milk, stirring
well. Reduce heat, cover pan and cook for 15 minutes,
stirring often. Beat egg yolks and egg whites in
separate bowls with clean beaters.
Remove pan from heat and pour a little of the milk
mixture over the egg yolks. Mix well then return egg
mixture to pan. Cook for 2 minutes longer, whisking
constantly until smooth. Whisk in vanilla and
remaining 1/2 cup of bourbon. Fold in beaten egg
whites. Pour one-third of the custard over ladyfingers
in bowl. Sprinkle with one-third of the almond/raisin
mixture, then add a layer of ladyfingers on top.
Repeat layers until bowl is almost full, finishing
with a layer of lady fingers. Garnish as desired.

—–

American Split Pea Soup

Recipe By : John Setzler
Serving Size : 4 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 cups water — cold
1 ham bones
2 cups split peas
1 chopped onion — medium
1 carrot — chopped
1 teaspoon salt
1/2 teaspoon pepper

Bring water and ham bone to a boil. Add remaining ingredients and simmer.

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Apple-Fennel Salad with Fusilli

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DRESSING—–
1/4 cup Vinegar — red wine
1 1/2 tablespoons Olive oil
1 tablespoon Apple juice concentrate
-frozen — thawed
1 1/2 teaspoons Thyme — dried
1/2 teaspoon Salt
1/4 teaspoon Pepper
—–SALAD—–
8 ounce Pasta, fusilli — uncooked
3 Apples, Mcintosh — cored and
-diced
2 tablespoon Lemon juice
1/2 pound Fennel — trimmed and thinly
-sliced (about 1 cup)
1 sm Lettuce head — Boston

Dressing: In a small bowl, combine all dressing ingredients. Mix well.

Salad: Boil pasta in salted water until cooked al dente, about 10 minutes.
Drain and set aside. In a medium bowl, toss apples and lemon juice. Stir in
fennel and toss well.Combine pasta and apple-fennel mx ixture in a medium
serving bowl. Add dressing and toss well. Serve on a bed of lettuce. Serves 4.

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Title: Strawberry Lemonade
Categories: Beverages Fruits
Servings: 4

1 qt Fresh Strawberries, Hulled 3 c Cold Water
3/4 c Lemon Juice 3/4 c Sugar *
2 c Club Soda, Chilled 1 x Ice
1 x Garnishes **

* Up to 1 cup sugar may be used to sweeten lemonade.
** Garnishes could be more strawberries and/or mint leaves.
—————————————————————————

In blender containier, puree strawberries. In pitcher, combine pureed
strawberries, water, lemon juice, and sugar; stir until sugar dissolves.
Add club soda. Serve over ice and garnish with strawberries and/or mint
leaves.

—————————————————————————–

Ann’s Pesto *

Recipe By : Ann from P*
Serving Size : 1 Preparation Time :0:00
Categories : Sauces, Marinades, Spreads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Fresh Basil Leaves
4 Cloves garlic, chopped
1/2 Cup pine nuts
1 Cup X-Virgin olive oil
1 Cup Imported Parmesan Reggiano cheese, grated
1/4 Cup Pecorino Romano cheese, grated
1/4 tsp salt
Freshly ground black pepper to taste

1. Process the basil, garlic, and pine nuts in a food processor until
finely chopped. 2. With the machine running, pour the oil in a thin,
steady stream. 3. Add the cheese, salt and ground pepper to taste.
Process briefly to combine.

Yield: 2 cups prepared pesto.

(I make this in 2-cup batches freeze in 1/2 pt. canning jars for the
winter. Use on pasta, vegetables, baked potatoes… MJ)

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