Date: Fri, 27 Aug 93 08:12:58 CDT
From: Mindy.S.Mymudes@uwrf.edu

I enjoyed this recipe, but this rice was a little gloppy, the original
recipe (in The victory Garden Cookbook) may call for too much water.

Spicy Peas and Rice

1 cup shelled Peas
3/4 cup chopped onions
1 Tbs or more minced garlic
10 whole cardamom seeds
10 whole allspice berries
10 whole cloves
2-inch cinnamon stick
3 cups brown rice
6 cups water
1/2 cup yellow raisins (or more)
Toasted almonds to garnish

blanch peas, (I cut up the other vegies small and add them to the
peas…) Sweat onions with a little water, until wilted, add garlic
and spices, cook for 1-2 minutes, Stir in rice and saute’ for 5
minutes longer. Add water (hot) cover, bring to a boil, reduce heat,
and cook slowly until liquid is absorbed (about an hour for gloppy
rice- well, not real gloppy, and it is better the next day, even
cold…) Meanwhile, plump the raisins for 5 minutes in hot water;
drain. Toast Almonds. When rice is cooked, stir in plumped raisins,
and vegies, cook for a moment to heat through, top with almonds.
Watch out for whole spices, I also added some garam masala. This
makes lots, and it was pretty good. Any additions or comments will be
gladly taken! But it doesn’t matter about the rice, I’m rice
incompetent!

SPICED ALMONDS

Recipe By : COOKING LIVE SHOW #CL8785
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup firmly packed dark brown sugar
3 tablespoons ground cinnamon
1 large egg white
1 tablespoon vanilla extract
2 3/4 cups (11 ounces) whole natural almonds

Preheat the oven to 300 degrees.

In a small bowl combine the brown sugar and cinnamon. Set aside.

In a medium-sized bowl, whisk the egg white until frothy. Stir in the
vanilla extract, almonds, and reserved brown sugar mixture.

Spread the almonds in a single layer on a baking sheet and bake them,
stirring every 10 minutes, until they are dry, about 30 minutes.

Spiced almonds will last at least a week if stored in an airtight
container
at room temperature.

Yield: 4 1/2 cup

– – – – – – – – – – – – – – – – – –

Title: Company Chicken Casserole
Categories: Home Cookin,
Yield: 6

8 oz Noodles
3 c Chicken; cooked, diced
1/2 c Celery; diced
1/2 c Green pepper; diced
1/2 c Onion; diced
4 oz Mushrooms; canned, drained
1/2 c Chicken broth
1/2 c Parmesan cheese
2 tb Butter; melted
1 c Sharp cheddar; grated
1/2 ts Basil
1-1/2 c Small curd cottage cheese
1 cn Cream of chicken soup

Cook noodles according to package directions until barely tender;
drain and rinse thoroughly. In large bowl, combine the remaining
ingredients with the noodles, making sure the noodles are
separated and coated with liquid. Pour mixture into a greased
crockpot. Cover and cook on LOW for 6-10 hours. Can cook on HIGH
for 3-4 hours. Serves 6.

MMMMM

Title: New Zealand Brown Rice Salad
Categories: Salads, Kiwifruit
Yield: 6 servings

1 c Brown rice
2 Kiwifruit
1 New Granny Smith or Braeburn
-apple
1/2 c Thinly sliced celery
1/2 c Red pepper strips
1/4 c Toasted walnut pieces
1/4 c Thinly sliced green onions
2 T Chopped parsley
3 T Sherry vinegar
1 T Olive oil

From the New Zealand Kiwifruit Marketing Board.

Cook rice in water according to package directions. Drain and cool.
Peel kiwifruit and cut into 1/4″ thick slices. Cut slices in half to
form semi circles. Core and dice apple into 1/2″ cubes. Toss together
rice, kiwifruit, apple, celery, red pepper strips, walnuts, green
onions and parsley in salad bowl. Mix together vinegar and oil.
Drizzle over salad. Toss to mix well. Cover and refrigerate 1-2
hours, to allow flavors to blend, before serving. Makes 6 servings.

MMMMM

SOUR MILK COTTAGE CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–HOUSEHOLD SEARCHLIGHT—–
2 qt Sour milk
Cream
Salt and Pepper

Pour milk into double boiler. Heat over warm water until soft curd has
formed. Pour into thin cloth bag. Drain. Proceed as for sweet milk
cottage cheese.

Source: HSCHEESE.TXT, downloaded from GEnie F W software library.

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, moderator of GT Cookbook and PlanoNet Lowfat Luscious echoes

– – – – – – – – – – – – – – – – – –

Sweet Potato Biscuits

Recipe By : typed into MC by Shane Ludwig Serving Size : 10 Preparation Time :0:00
Categories : Diabetic Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup flour
3 teaspoons baking powder
3 tablespoons margarine
1 cup cooked — mashed sweet
— potatoes
1/2 cup skim milk

Sift dry ingredients together, cut in margarine. Add mashed sweet potatoes. G
radually add milk to form dough. Roll or pat to 1/2-inch thickness on flour bo
ard. Cut with biscuit cutter. Bake in non-stick pan at 425 degrees F. for 12
-15 minutes.

(113 calories per serving) 1 serving=1 Bread exchange 1 Fat exchange These bisc
uits are excellent served with ham. Variation: Use 1/3 C. whole wheat and 2/3
C. white flour.

– – – – – – – – – – – – – – – – – –

NOTES : Original Source unknown

Title: DARK CHOCOLATE GLAZE (FOR DECADENCE CAKE)
Categories: Ghirardelli, Cakes
Yield: 6 servings

4 oz Ghirardelli Sweet Dark
-Chocolate
3 tb Butter
1 tb Milk
1 tb Light corn syrup
1/4 ts Vanilla
1/3 c Ground or chopped almonds or
-walnuts

DIRECTIONS: In small, heavy saucepan or microwave oven on medium, melt
broken chocolate with butter. Stir frequently until smooth. Remove
from heat. Stir in milk, syrup and vanilla. Place 9″ cake layer on
rack over a baking sheet. When glaze is cool, pour onto center of
cake. Let glaze run down sides. Use spatula to smooth glaze and coat
sides. Decorate side of cake with nuts. Chill about 10 minutes to set
glaze.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco

From: Sallie Austin

—–

Title: Cheesecake – Ioannidis
Categories: Cheesecakes
Yield: 1 servings

200 g Zwieback cookies
150 g Sugar
5 ml Cinnamon
100 g Butter
700 g Cream cheese
200 g Sugar
4 Egg whites
7 1/2 ml Vanilla
500 ml Sour cream
20 ml Sugar
2 1/2 ml Vanilla
40 g Slivered almonds
15 g Butter

1. Preheat oven to 190 øC . Use the steel blade of the food processor;
drop
the zwieback cookies into the processor, one at a time, and process until
fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2
seconds
or until crumbs are moistened. Reserve 3/4 cup of crumbs. Press the rest
into bottom and sides of a buttered 25 cm springform pan. Bake 10 minutes.
Refrigerate 30 minutes. Wash the food processor bowl.

2. Preheat oven to 175 øC . Cut the cheese into 30 g pieces. Process with
steel blade until smooth. In another bowl, beat the eggs until stiff. Blend
sugar into the egg whites and pour into processor bowl. Process with cream
cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into
crust and bake for 25 minutes.

3. Preheat oven to 250 øC . Mix together the sour cream, sugar and
vanilla.
Pour and spread over the top of cake. Sprinkle reserved crumbs to cover
topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes.

4. Refrigerate overnight. The next morning open the springform pan and
knock
off excess crust

Author’s Notes:
This is reputedly the 1980 A S Cheesecake contest award winner. I have an
nth generation copy of the recipe, but it “is” the best cheesecake I have
tasted.

Enjoy.

Difficulty : moderate. Precision is required.
Precision : measure carefully.

Recipe By : John Ioannidis Columbia University, New York, USA

—–

Title: PREMIER WHITE SUGAR COOKIES
Categories: Cookies
Servings: 42

2 pk NESTLE Premier White baking
-bars, divided (6 oz ea;
-6 foil-wrapped bars)
2 1/4 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Butter or margarine,
-softened
1/3 c Sugar
1 Egg
1 t Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate Rainbow Morsels
-(9 oz; 1 1/2 cups)

Preheat oven to 350’F. In small saucepan over low heat, melt 3
foil-wrapped bars (6 ounces) Nestle Premier White baking bars; set aside.
In small bowl, combine flour, baking powder and salt; set aside.

In large mixer bowl, beat butter and sugar until creamy. Blend in egg and
vanilla extract. Beat in melted baking bars. Gradually beat in flour
mixture until soft dough forms. Shape dough into ball; flatten to 3/4″
thickness. Wrap in plastic wrap; refrigerate 15 minutes until firm.

On lightly floured surface, roll out dough to 1/8″ thickness. With 2 1/2″
to 3″ cookie cutters, cut dough into shapes. Place on ungreased cookie
sheets.

Bake 8-10 minutes until edges are golden brown. Let stand 2 minutes.
Remove from cookie sheets; cool completely.

In small saucepan over low heat, melt remaining 3 foil-wrapped bars (6
ounces) baking bars. Spread or pipe melted baking bars on cookies.
Decorate with Nestle Toll House semi-sweet chocolate Rainbow Morsels,
attaching with melted baking bars.

Makes about 3 1/2 dozen cookies.

CHRISTMAS TREE HANGING COOKIES: With skewer, make 1/2″ hole near top edge
of each cut out before baking.

MMMMM

Title: French Dressing
Categories: Dressings, Salads
Servings: 2

1/2 c Salad Oil
2 tb Vinegar
2 tb Lemon Juice
2 ts Sugar
1/2 ts Salt
1/2 ts Dry Mustard
1/2 ts Paprika
1 ds Cayenne Pepper

Put all of the ingredients into a blender container and blend just until
combined. Chill and shake the dressing just before serving.

Makes 3/4 cup.

MMMMM